Journal articles: 'Food microbiology (Analysis)'

1

Guesdon, J. L. "Rapid analysis techniques in food microbiology." Research in Microbiology 146, no. 3 (January 1995): 263. http://dx.doi.org/10.1016/0923-2508(95)90003-9.

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Baumgartner, A. "Rapid analysis techniques in food microbiology." LWT - Food Science and Technology 28, no. 4 (January 1995): 449. http://dx.doi.org/10.1016/0023-6438(95)90031-4.

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Robinson, Richard K. "Rapid analysis techniques in food microbiology." Food Control 6, no. 3 (January 1995): 181–82. http://dx.doi.org/10.1016/0956-7135(95)90005-5.

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Nicolaï, B. M., and J. F. Van Impe. "Predictive food microbiology: A probabilistic approach." Mathematics and Computers in Simulation 42, no. 2-3 (October 1996): 287–92. http://dx.doi.org/10.1016/0378-4754(95)00129-8.

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Magnússon, S. H., H. Gunnlaugsdóttir, H. van Loveren, F. Holm, N. Kalogeras, O. Leino, J. M. Luteijn, et al. "State of the art in benefit–risk analysis: Food microbiology." Food and Chemical Toxicology 50, no. 1 (January 2012): 33–39. http://dx.doi.org/10.1016/j.fct.2011.06.005.

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Ferrer, Jordi, Clara Prats, Daniel López, and Josep Vives-Rego. "Mathematical modelling methodologies in predictive food microbiology: A SWOT analysis." International Journal of Food Microbiology 134, no. 1-2 (August 31, 2009): 2–8. http://dx.doi.org/10.1016/j.ijfoodmicro.2009.01.016.

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Yushina, Yu K., D. S. Bataeva, E. V. Zayko, N. A. Nasyrov, and M. A. Grudistova. "Prospects for MALDI-TOF mass spectrometric analysis in food microbiology." Vsyo o myase, no. 4 (August 30, 2021): 56–58. http://dx.doi.org/10.21323/2071-2499-2021-4-56-58.

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BRYAN, FRANK L. "Hazard Analysis: The Link between Epidemiology and Microbiology." Journal of Food Protection 59, no. 1 (January 1, 1996): 102–7. http://dx.doi.org/10.4315/0362-028x-59.1.102.

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Epidemiologic inquiry, collation of data and statistical calculations are useful in identifying the place foods were mishandled or mistreated and the probable vehicle of foodborne disease. Biases during collection of information and classification of cases and control can lead to false conclusions. Laboratory analyses can confirm the etiologic agent and vehicle if an appropriate sample is collected, and sometimes trace the source of the etiologic agent. Laboratory analyses may give negative or misleading results depending on the samples collected and the quantity of samples collected. Hazard analyses are necessary to determine the mode of contamination, the means by which the pathogen survived processing, and the conditions that allowed the pathogenic bacteria to increase to populations or elaborate toxins sufficient to cause the illness. Hazard analysis is the link between epidemiology and microbiology that identifies events that contributed to the causation of outbreaks and, hence, provides information upon which to initiate control actions and to base preventive measures.

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Ercolini, Danilo. "High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology." Applied and Environmental Microbiology 79, no. 10 (March 8, 2013): 3148–55. http://dx.doi.org/10.1128/aem.00256-13.

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ABSTRACTFollowing recent trends in environmental microbiology, food microbiology has benefited from the advances in molecular biology and adopted novel strategies to detect, identify, and monitor microbes in food. An in-depth study of the microbial diversity in food can now be achieved by using high-throughput sequencing (HTS) approaches after direct nucleic acid extraction from the sample to be studied. In this review, the workflow of applying culture-independent HTS to food matrices is described. The current scenario and future perspectives of HTS uses to study food microbiota are presented, and the decision-making process leading to the best choice of working conditions to fulfill the specific needs of food research is described.

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ELLIOTT, PHILIP H. "Predictive Microbiology and HACCP." Journal of Food Protection 59, no. 13 (December 1, 1996): 48–53. http://dx.doi.org/10.4315/0362-028x-59.13.48.

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ABSTRACT While both predictive microbiology and hazard analysis critical control point (HACCP) programs are still in the developmental stages as food-safety tools, predictive models are available that are potentially useful in the development and maintenance of HACCP systems. When conducting a HACCP study, models can be used to assess the risk (probability) and determine the consequence of a microbiological hazard in food. The risk of a hazard is reduced and controlled within the HACCP framework by assigning critical control points (CCPs) to the food process. By using predictive models, ranges and combinations of process parameters can be established as critical limits for CCPs. This has the advantage of providing more processing options while maintaining a degree of safety equivalent to that of a single set of critical limits. Validation testing of individual CCPs can be reduced if the CCP models were developed with a similar food type. Microbiological as well as mechanical and human reliability models may be used to establish sets of rules for rule-based expert computer systems in an effort to automate the development of HACCP plans and evaluate the status of process deviations. Models can also be used in combination with sensors and microprocessors for real-time process control. Since HACCP is a risk-reduction tool, then predictive microbiological models are tools used to aid in the decision-making processes of risk assessment and in describing process parameters necessary to achieve an acceptable level of risk.

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GENDEL, STEVEN M., and JIANMEI ZHU. "Analysis of U.S. Food and Drug Administration Food Allergen Recalls after Implementation of the Food Allergen Labeling and Consumer Protection Act." Journal of Food Protection 76, no. 11 (November 1, 2013): 1933–38. http://dx.doi.org/10.4315/0362-028x.jfp-13-171.

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To avoid potentially life-threatening reactions, food allergic consumers rely on information on food labels to help them avoid exposure to a food or ingredient that could trigger a reaction. To help consumers in the United States obtain the information that they need, the Food Allergen Labeling and Consumer Protection Act of 2004 defined a major food allergen as being one of eight foods or food groups and any ingredient that contains protein from one of these foods or food groups. A food that contains an undeclared major food allergen is misbranded under the U.S. Food, Drug, and Cosmetic Act and is subject to recall. Food allergen labeling problems are the most common cause of recalls for U.S. Food and Drug Administration (FDA)–regulated food products. To help understand why food allergen recalls continue to occur at a high rate, information on each food allergen recall that occurred in fiscal years 2007 through 2012 was obtained from the FDA recall database. This information was analyzed to identify the food, allergen, root cause, and mode of discovery for each food allergen recall. Bakery products were the most frequently recalled food type, and milk was the most frequently undeclared major food allergen. Use of the wrong package or label was the most frequent problem leading to food allergen recalls. These data are the first reported that indicate the importance of label and package controls as public health measures.

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Wagner, Gabriele, and Rolf D. Schmid. "Biosensors for food analysis." Food Biotechnology 4, no. 1 (January 1990): 215–40. http://dx.doi.org/10.1080/08905439009549737.

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SCHAFFNER, DONALD W., LAURA GREEN BROWN, DANNY RIPLEY, DAVE REIMANN, NICOLE KOKTAVY, HENRY BLADE, and DAVID NICHOLAS. "Quantitative Data Analysis To Determine Best Food Cooling Practices in U.S. Restaurants†." Journal of Food Protection 78, no. 4 (April 1, 2015): 778–83. http://dx.doi.org/10.4315/0362-028x.jfp-14-252.

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Data collected by the Centers for Disease Control and Prevention (CDC) show that improper cooling practices contributed to more than 500 foodborne illness outbreaks associated with restaurants or delis in the United States between 1998 and 2008. CDC's Environmental Health Specialists Network (EHS-Net) personnel collected data in approximately 50 randomly selected restaurants in nine EHS-Net sites in 2009 to 2010 and measured the temperatures of cooling food at the beginning and the end of the observation period. Those beginning and ending points were used to estimate cooling rates. The most common cooling method was refrigeration, used in 48% of cooling steps. Other cooling methods included ice baths (19%), room-temperature cooling (17%), ice-wand cooling (7%), and adding ice or frozen food to the cooling food as an ingredient (2%). Sixty-five percent of cooling observations had an estimated cooling rate that was compliant with the 2009 Food and Drug Administration Food Code guideline (cooling to 41°F [5°C] in 6 h). Large cuts of meat and stews had the slowest overall estimated cooling rate, approximately equal to that specified in the Food Code guideline. Pasta and noodles were the fastest cooling foods, with a cooling time of just over 2 h. Foods not being actively monitored by food workers were more than twice as likely to cool more slowly than recommended in the Food Code guideline. Food stored at a depth greater than 7.6 cm (3 in.) was twice as likely to cool more slowly than specified in the Food Code guideline. Unventilated cooling foods were almost twice as likely to cool more slowly than specified in the Food Code guideline. Our data suggest that several best cooling practices can contribute to a proper cooling process. Inspectors unable to assess the full cooling process should consider assessing specific cooling practices as an alternative. Future research could validate our estimation method and study the effect of specific practices on the full cooling process.

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BRYAN, FRANK L. "Hazard Analysis Critical Control Point (HACCP) Systems for Retail Food and Restaurant Operations." Journal of Food Protection 53, no. 11 (November 1, 1990): 978–83. http://dx.doi.org/10.4315/0362-028x-53.11.978.

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There are many hazardous operations that are associated with the preparation of foods in food markets and foodservice establishments. These hazards have been repeatedly documented as major contributing factors during investigation of outbreaks of foodborne disease. Risks vary depending on (a) the food source, (b) methods used to prepared foods, (c) conditions during storage and display, and (d) the interval between heating and consumption. Although many different foods are prepared in these operations, they can be classified into categories of foodservice systems and certain critical control points apply to each system. For example, cooking is a critical control point of Cook/Serve Systems; hot holding, as well as cooking, is a critical control point for Cook/Hold Hot Systems; chilling is a critical control point for Cook/Chill and Cook/Freeze Systems; and obtaining foods from safe sources and/or reheating, if applicable, are critical control points for Assemble/Serve Systems. The HACCP system provides several magnitudes of food safety assurance over that offered by traditional inspections for food market and foodservice operations.

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Fung, Daniel Y. C. "Predictions for Rapid Methods and Automation in Food Microbiology." Journal of AOAC INTERNATIONAL 85, no. 4 (July 1, 2002): 1000–1002. http://dx.doi.org/10.1093/jaoac/85.4.1000.

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Abstract A discussion is presented on the present status of rapid methods and automation in microbiology. Predictions are also presented for development in the following areas: viable cell counts; real-time monitoring of hygiene; polymerase chain reaction, ribotyping, and genetic tests in food laboratories; automated enzyme-linked immunosorbent assay and immunotests; rapid dipstick technology; biosensors for Hazard Analysis Critical Control Point programs; instant detection of target pathogens by computer-generated matrix; effective separation and concentration for rapid identification of target cells; microbiological alert systems in food packages; and rapid alert kits for detecting pathogens at home.

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Muck, Richard. "Recent advances in silage microbiology." Agricultural and Food Science 22, no. 1 (March 27, 2013): 3–15. http://dx.doi.org/10.23986/afsci.6718.

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Recent advances in silage microbiology are reviewed. Most new techniques in silage microbiology use the polymerase chain reaction (PCR) to make copies of a portion of the DNA in microorganisms. These techniques allow us to identify and quantify species as well as do community analysis. The PCR-based techniques are uncovering new species, both bacteria and fungi, during storage and feeding. Silage inoculants are widely available, but of greater interest has been research investigating why inoculants are so successful. Various inoculant strains have been found to produce bacteriocins and other compounds that inhibit other bacteria and fungi, improving their chances for success. In vitro ruminal fermentation research is showing that some inoculated silages affect rumen microorganisms, reducing methane in some cases and increasing microbial biomass production in others. Better understanding of silage microbiology will allow us to better manage silos and develop better inoculants to improve silage quality.

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ALI, ABDULLA A., and NICK J. SPENCER. "Hazard Analysis and Critical Control Point Evaluation of School Food Programs in Bahrain." Journal of Food Protection 59, no. 3 (March 1, 1996): 282–86. http://dx.doi.org/10.4315/0362-028x-59.3.282.

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Hazard analyses were conducted in six food preparation sites and 16 school canteens in the State of Bahrain. Sandwiches made with cheese, meat, eggs, liver, and beef burgers were prepared in small shops or a bakery outside schools. Foods were cooked between 4 and 5 a.m. Time-temperature exposure during cooking was adequate to kill vegetative microbes and their spores, but potential for recontamination existed from the hands of food workers, utensils, and cloths and sponges used for wiping. All foods were left at room temperature before they were transported in vans to schools where they were also kept at room temperature between 17°C and 41°C. Air temperature inside the canteens during this investigation was between 18.5 and 28°C with a relative humidity of 65 to 70%. Hazard analyses, which included observation of operations inside school canteens and sites of food preparation, measuring temperatures, and interviewing workers and consumers (teachers, students) were carried out. Hazards were primarily associated with preparation of foods long before they were consumed, physical touching of products, and holding foods at room temperature after preparation. Holding foods at room temperature would have allowed germination of bacterial spores and multiplication of microbes. Reheating of foods was not practiced. Health promoters must be aware of these hazards and need to educate food workers, administrators, and the public on the methods of prevention.

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Kalman, Andras, Isabelle Caelen, and Jozef Svorc. "Vitamin and Pseudovitamin Analysis with Biosensors in Food ProductsA Review." Journal of AOAC INTERNATIONAL 89, no. 3 (May 1, 2006): 819–25. http://dx.doi.org/10.1093/jaoac/89.3.819.

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Abstract Biosensors are becoming increasingly important in the food industry for application in safety and quality control among routinely used techniques such as microbiology, chromatography, or specific enzymatic methods. Biosensors offer advantages as alternatives to conventional methods because of their inherent specificity, simplicity, and rapid response. This article presents a short review of vitamin and pseudovitamin analysis techniques using biosensor technology as applied in the food industries, with particular attention to immobilization techniques of biorecognition elements, transducers, an overview of vitamin biosensors, and some future trends.

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RASOOLY, AVRAHAM. "Surface Plasmon Resonance Analysis of Staphylococcal Enterotoxin B in Food." Journal of Food Protection 64, no. 1 (January 1, 2001): 37–43. http://dx.doi.org/10.4315/0362-028x-64.1.37.

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Surface plasmon resonance (SPR) biosensors are electro-optical instruments used for analyzing real-time protein-protein interactions. This work evaluates an SPR biosensor (Biacore 3000) in the detection of staphylococcal enterotoxin B (SEB) in foods. A sandwich SPR immunosensor involving two antibodies was used. The capturing antibody, bound covalently to the surface of the biosensor chip, performs the initial binding of the antigen and a second antibody binds to the captured antigen. The second antibody makes antigen verification possible and amplifies the signal. Pure SEB as well as SEB in spiked foods (milk and meat) were detected with little interference from the food matrix. In the control experiments with uncontaminated food samples no significant signal was detected. The SPR biosensor assay detects SEB at ~10 ng/ml rapidly, with initial binding within 2 min. The entire measurement cycle (including washing and chip regeneration) may take 5 min using one antibody or 8 min using two antibodies. These results suggest that the SPR biosensor may be a useful tool for real-time analysis of toxin in foods.

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Sánchez, J., J. Delgado-Adamez, M. N. Franco, C. De Miguel, M. R. Ramírez, and D. Martín-Vertedor. "Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam." Grasas y Aceites 64, no. 4 (July 23, 2013): 432–41. http://dx.doi.org/10.3989/gya.023613.

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Cox, Julian. "Real-time testing of foods: the Holy Grail?" Microbiology Australia 25, no. 3 (2004): 30. http://dx.doi.org/10.1071/ma04330.

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The approach to quality assurance and control in the food industry has changed, especially with the widespread implementation of preventative, process-oriented food safety plans grounded in Hazard Analysis Critical Control Point (HACCP) and risk assessment principles. However, microbiological analysis of foods remains critical to the management of quality and safety of food products, particularly with respect to the detection of pathogens. The time to complete tests has decreased significantly but, the required sensitivity of the test, the physiological state of the target analyte, the food matrix and associated non-target microflora, all constrain further acceleration of testing and limit the potential for achieving real-time testing of foods, particularly when testing for pathogens such as Salmonella. While real time testing may be the ultimate goal, is it food microbiology?s Holy Grail?

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Annisa, Wahyu Ilmi, Martha Ardiaria, Ayu Rahadiayanti, Deny Yudi Fitranti, Fillah Fithra Dieny, Diana Nur Afifah, and Choirun Nissa. "Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 8, no. 2 (June 2, 2020): 85–91. http://dx.doi.org/10.14710/jgi.8.2.85-91.

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Background: Critically ill patients have an increased risk of developing infection. Enteral formula that given to patients must meet food safety which includes microbiology quality. In powder form, powder formula is a solution to suppress microbial growth, although it is still susceptible to oxidation. Shelf life is useful to determine the oxidation status. Objectives: This study aimed to analyze the value of TPC, Salmonella, E. coli and shelf life of enteral formula.Methods: This study was a completely randomized experimental design of one factor, namely the length of storage for values of TPC, Salmonella and E. coli with variations in storage for 0, 1, 2, and 3 hours at room temperature. Data on the TPC test was analyzed using Kruskal-Wallis. The temperature used for shelf life with TBA based-Arrhenius equation is 250C, 350C, and 450C for 28 days.Results: There was a difference in the length of storage of 0, 1, 2, and 3 hours on the value of TPC. The TPC value at 0 and 1 hour did not exceed the normal limit. The value of Salmonella was negative/25 g and < 3/g for E. coli. The shelf life of enteral formulas was respectively 250C, 350C and 450C for 44.89, 28.26 and 18.32 days.Conclusion: The longer the length of storage, the higher the TPC value. In accordance with the Indonesian standard (SNI), there is no contamination of Salmonella and E. coli in the enteral formula. The longest shelf life is at 250C.

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DICKIE, N., and M. AKHTAR. "Concentration of Staphylococcal Enterotoxin from Food Extract Using Copper Chelate Sepharose." Journal of Food Protection 52, no. 12 (December 1, 1989): 903–5. http://dx.doi.org/10.4315/0362-028x-52.12.903.

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A simple and rapid method is described for detecting as little as 1 ng each of staphylococcal enterotoxins A, B, and C2 in 100 mL samples of food extracts. Samples were fractionated on copper chelate Sepharose 6B and the recovery of added staphylococcal enterotoxin was measured by the reversed passive latex agglutination test. An approximate 100 fold concentration of toxin was obtained. The method should prove useful as a partial purification and concentration step in the analysis of foods incriminated in food poisoning outbreaks.

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Andrews, Wallace H. "New Trends in Food Microbiology: an AOAC INTERNATIONAL Perspective." Journal of AOAC INTERNATIONAL 80, no. 4 (July 1, 1997): 908–12. http://dx.doi.org/10.1093/jaoac/80.4.908.

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Abstract The paper discusses 5 major trends in food microbiology from an AOAC INTERNATIONAL perspective. The first trend, and perhaps the one with the greatest impact on food microbiology during the past 10 years, is the introduction of the rapid test kit. The development of these kits is a result of attempts to expedite, simplify, miniaturize, and automate methods. The second trend is the introduction of new method validation programs. AOAC INTERNATIONAL offers 2 alternatives to method validation by collaborative study: the Test Kit Performance Tested Method Program and the Peer-Verified Method Program. The third trend is the increasing use of microbiological reference materials. Applications of reference materials and of certified reference materials is addressed. The fourth trend is the evolving international character of not just AOAC INTERNATIONAL but other recognized scientific organizations as well. An attempt at method harmonization is one important consequence of this evolving internationalism. Moreover, there is a growing trend toward sharing of microbiological expertise on a global scale, reflecting our ever-shrinking geographical differences. The fifth trend is the implementation and increasing use of the Hazard Analysis Critical Control Point (HACCP) concept. The nature of the HACCP program and its influence on microbiological testing of the finished product are described.

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Feng, Peter. "Emergence of Rapid Methods for Identifying Microbial Pathogens in Foods." Journal of AOAC INTERNATIONAL 79, no. 3 (May 1, 1996): 809–12. http://dx.doi.org/10.1093/jaoac/79.3.809.

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Abstract Because of the complexities of food analysis, conventional microbiological methods must use timeconsuming enrichment steps for culturing viable bacterial cells in foods. With rapid advancements in technology, however, numerous so-called rapid methods were introduced into the field of food microbiology in a relatively short time. Culture methods that were once used to obtain profiles for bacterial identification were simplified or automated. Many microbiological procedures were also streamlined or automated to reduce assay time, labor, and materials. Nucleic acid-based assays are used to identify gene sequences in foodborne bacteria, and antibody-based assays are used in numerous formats to detect bacterial pathogens and toxins in foods. The difficulties of analyzing food, however, remain challenging, and rapid methods need to be evaluated thoroughly before they are used for routine food analysis.

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TODD, EWEN C. D., and JOOST HARWIG. "Microbial Risk Analysis of Food in Canada." Journal of Food Protection 59, no. 13 (December 1, 1996): 10–18. http://dx.doi.org/10.4315/0362-028x-59.13.10.

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ABSTRACT The consideration in Canada of risk analysis for microorganisms in food by the Health Protection Branch (HPB) is in its formative stage. These analyses have become necessary because of the need for better control of imported and domestically produced food. A working group has been established between Health Canada and Agriculture and Agrifood Canada to consider a joint approach to risk analysis for foodborne microbiological hazards. Within the Bureau of Microbial Hazards of the HPB four health-risk determinations have been initiated. Three of these are for broad categories of products: dairy, fish and shellfish, and meat and poultry. These are meant as background documents for more specific risk assessments. The fourth, on cracked eggs, is designed to give management options for the control of this commodity. These determinations are being developed as required and different approaches are being considered. The working group is in agreement that standard definitions of terms and methodologies need to be used, and that these should come from discussions with other national and international agencies and associations, such as the Codex Alimentarius Commission. Recommendations include the need both for risk analysis to provide a clear process for food control by government and industry, and for directed research and surveys to provide more information on the status of hazards at different stages of specific processes from preharvest to consumer handling.

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Huang, Lihan. "IPMP 2013 — A comprehensive data analysis tool for predictive microbiology." International Journal of Food Microbiology 171 (February 2014): 100–107. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.11.019.

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ORLANDI, PALMER A., KEITH A. LAMPEL, PAUL K. SOUTH, SAMIR K. ASSAR, LAURENDA CARTER, and DAN D. LEVY. "Analysis of Flour and Food Samples for cry9C from Bioengineered Corn." Journal of Food Protection 65, no. 2 (February 1, 2002): 426–31. http://dx.doi.org/10.4315/0362-028x-65.2.426.

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StarLink corn is a variety of yellow corn that has been genetically modified by the insertion of an altered cry9C gene into the plant genome, resulting in expression of the insecticidal Cry9C protein. The U.S. Environmental Protection Agency has approved StarLink corn for use in animal feed but not in food intended for human consumption. Therefore, under the U.S. Food, Drug, and Cosmetic Act, any food intended for human consumption in which the presence of StarLink corn is indicated by the presence of either the Cry9C protein or the cry9C gene would be considered adulterated. Extraction and PCR-based methods were used to detect the presence of the cry9C DNA initially in corn flour and corn meal, and then these methods were extended to the analysis of processed corn products, including taco shells, cereals, baby foods, party snacks, and chips, for the presence of this modified genetic material. In a survey of 63 products, the cry9C transgene was detected in 4 taco shells.

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PATIL, SUMEET R., SHERYL CATES, and ROBERTA MORALES. "Consumer Food Safety Knowledge, Practices, and Demographic Differences: Findings from a Meta-Analysis." Journal of Food Protection 68, no. 9 (September 1, 2005): 1884–94. http://dx.doi.org/10.4315/0362-028x-68.9.1884.

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Risk communication and consumer education to promote safer handling of food can be the best way of managing the risk of foodborne illness at the consumer end of the food chain. Thus, an understanding of the overall status of food handling knowledge and practices is needed. Although traditional qualitative reviews can be used for combining information from several studies on specific food handling behaviors, a structured approach of meta-analysis can be more advantageous in a holistic assessment. We combined findings from 20 studies using meta-analysis methods to estimate percentages of consumers engaging in risky behaviors, such as consumption of raw food, poor hygiene, and cross-contamination, separated by various demographic categories. We estimated standard errors to reflect sampling error and between-study random variation. Then we evaluated the statistical significance of differences in behaviors across demographic categories and across behavioral measures. There were considerable differences in behaviors across demographic categories, possibly because of socioeconomic and cultural differences. For example, compared with women, men reported greater consumption of raw or undercooked foods, poorer hygiene, poorer practices to prevent cross-contamination, and less safe defrosting practices. Mid-age adults consumed more raw food (except milk) than did young adults and seniors. High-income individuals reported greater consumption of raw foods, less knowledge of hygiene, and poorer cross-contamination practices. The highest raw ground beef and egg consumption and the poorest hygiene and cross-contamination practices were found in the U.S. Mountain region. Meta-analysis was useful for identifying important data gaps and demographic groups with risky behaviors, and this information can be used to prioritize further research.

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McLeod, Anette, Monique Zagorec, Marie-Christine Champomier-Vergès, Kristine Naterstad, and Lars Axelsson. "Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis." BMC Microbiology 10, no. 1 (2010): 120. http://dx.doi.org/10.1186/1471-2180-10-120.

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Kuchta, TomÃ¡Å¡, RÃ³bert Kubinec, and Pavel FarkaÅ¡. "Analysis of hopanoids in bacteria involved in food technology and food contamination." FEMS Microbiology Letters 159, no. 2 (February 1998): 221–25. http://dx.doi.org/10.1111/j.1574-6968.1998.tb12864.x.

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VINCENTI, SARA, MATTEO RAPONI, ROMINA SEZZATINI, GABRIELE GIUBBINI, and PATRIZIA LAURENTI. "Enterobacteriaceae Antibiotic Resistance in Ready-to-Eat Foods Collected from Hospital and Community Canteens: Analysis of Prevalence." Journal of Food Protection 81, no. 3 (February 19, 2018): 424–29. http://dx.doi.org/10.4315/0362-028x.jfp-17-317.

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ABSTRACT Foodborne diseases and antibiotic resistance are serious widespread health problems in the contemporary world. In this study, we compared the microbiological quality of ready-to-eat (RTE) foods found in community canteens versus hospital canteens in Rome, Italy, focusing on detection and quantification of Enterobacteriaceae and the antibiotic resistance of these bacteria. Our findings show a remarkable difference in Enterobacteriaceae contamination between RTE foods distributed in community canteens (33.5% of samples) and those distributed in hospital canteens (5.3% of samples). This result highlights greater attention to good manufacturing practices and good hygiene practices by the food operators in hospitals compared with food operators in community canteens. As expected, a higher percentage of cold food samples (70.9%) than of hot food samples (10.8%) were positive for these bacteria. Excluding the intrinsic resistance of each bacterial strain, 92.3% of the isolated strains were resistant to at least one antibiotic, and about half of the isolated strains were classified as multidrug resistant. The prevalence of multidrug-resistant strains was 50% in the community samples and 33.3% in hospital canteens. Our results indicate that approximately 38% of RTE foods provided in community canteens is not compliant with microbiological food safety criteria and could be a special risk for consumers through spread of antibiotic-resistant strains. Hygienic processing and handling of foods is necessary for both hospital and community canteens.

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Kilsby, D. C. "Statistical aspects of the microbiological analysis of food (progress in industrial microbiology, vol. 21)." Trends in Food Science & Technology 1 (July 1990): 128–29. http://dx.doi.org/10.1016/0924-2244(90)90094-f.

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BREHM-STECHER, BYRON, CHARLES YOUNG, LEE-ANN JAYKUS, and MARY LOU TORTORELLO. "Sample Preparation: The Forgotten Beginning." Journal of Food Protection 72, no. 8 (August 1, 2009): 1774–89. http://dx.doi.org/10.4315/0362-028x-72.8.1774.

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Advances in molecular technologies and automated instrumentation have provided many opportunities for improved detection and identification of microorganisms; however, the upstream sample preparation steps needed to apply these advances to foods have not been adequately researched or developed. Thus, the extent to which these advances have improved food microbiology has been limited. The purpose of this review is to present the current state of sample preparation, to identify knowledge gaps and opportunities for improvement, and to recognize the need to support greater research and development efforts on preparative methods in food microbiology. The discussion focuses on the need to push technological developments toward methods that do not rely on enrichment culture. Among the four functional components of microbiological analysis (i.e., sampling, separation, concentration, detection), the separation and concentration components need to be researched more extensively to achieve rapid, direct, and quantitative methods. The usefulness of borrowing concepts of separation and concentration from other disciplines and the need to regard the microorganism as a physicochemical analyte that may be directly extracted from the food matrix are discussed. The development of next-generation systems that holistically integrate sample preparation with rapid, automated detection will require interdisciplinary collaboration and substantially increased funding.

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Béla Kovács, Dávid Andrási, and István Fekete. "Element content analyses in the Institute for Food Sciences, Quality Assurance and Microbiology." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 203–7. http://dx.doi.org/10.34101/actaagrar/49/2526.

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The role of chemical elements to ensure and promote our health is undisputed. Some of them are essential for plants, animals and human, others can cause diseases. The major source of mineral constituents is food, drinking water has a minor contribution to it, so the knowledge of elemental intake through food is crucial and needs continuous monitoring and by this way it promotes the food quality assurance and dietetics.With the evolution of spectroscopic methods increasingly lower concentrations could be determined, so the elemental composition of a sample could be more precisely and fully described. Due to the results the gathered knowledge up to the present is supported and new observations can be done helping us to understand such complex systems as biological organisms are.The quality of a food is determined by the full process of its production, consequently it starts with agricultural production so elemental-analysis usually cover the whole soil – plant – (animal) – food chain, by this way the „Fork-to-Farm” precept is true in elemental analysis field also.The history of elemental analysis in the University of Debrecen, Centre for Agricultural and Applied Economic Sciences, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Processing, Quality Assurance and Microbiology goes back to 1980s when the so called Regional Measurement Central gave the background for research. The continuous deployment resulted in an obtain of an inductively coupled plasma atomic emission spectrometer (ICP-AES) in 1988, which extended the scope of examinations due to its excellent performance characteristicscompared to flame atom absorption (FAAS) and flame emission spectrometers (FES). The instrumental park retain up to date correlate to the developing analytical techniques due to acquiring a newer ICPAES in 1998 and an inductively coupled plasma mass spectrometer in 2004 – which sensitivity is three order of magnitude better compared to ICP-AES. The Institute supports the work with its own ICP-AES and ICP-MS since 2011.

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EVANS, ELLEN W., and ELIZABETH C. REDMOND. "Analysis of Older Adults' Domestic Kitchen Storage Practices in the United Kingdom: Identification of Risk Factors Associated with Listeriosis." Journal of Food Protection 78, no. 4 (April 1, 2015): 738–45. http://dx.doi.org/10.4315/0362-028x.jfp-14-527.

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Increased listeriosis incidence among older adults (≥60 years) has been reported internationally, with many cases reported to be sporadic and associated with ready-to-eat (RTE) food products with extended refrigerated shelf life. Given that the home kitchen is recognized as a significant location where foodborne illnesses are acquired, it is important that consumers implement safe food practices to minimize risks. This is crucial for vulnerable consumers, such as older adults. Consumer food safety recommendations in the United Kingdom to reduce the risk of listeriosis at home include (i) following “use-by” dates on unopened prepacked RTE food products, (ii) consuming RTE food products within 2 days of opening, and (iii) ensuring the safe operating temperatures of domestic refrigerators (≤5°C). This study utilized observation, self-reporting, and microbiological analysis to determine actual food storage practices to identify behavioral risk factors. A domestic kitchen survey was conducted in older adult (≥60 years) consumers' domestic kitchens (n = 100) in South Wales, United Kingdom. Forty-one percent of foods in home refrigerators were beyond the use-by date, of which 11% were unopened RTE food products commonly associated with listeriosis. Sixty-six percent of opened RTE foods had been or were intended to be stored beyond the recommended 2 days after opening. Older adults failed to ensure safe refrigeration temperatures, with 50% of central storage and 85% of door storage areas operating at temperatures >5°C. Older refrigerators operated at significantly (P < 0.05) higher temperatures. Given that Listeria monocytogenes was isolated in 2% of kitchens, these findings suggest that storage malpractices may have a greater effect on the potential risk of listeriosis than its presence alone. The study has determined that many older adults fail to adhere to recommendations and subject RTE foods associated with L. monocytogenes to prolonged storage at unsafe temperatures which may render food unsafe for consumption.

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IGO, MATTHEW J., NICOLE HEDEEN, and DONALD W. SCHAFFNER. "Validation of a Simple Two-Point Method To Assess Restaurant Compliance with Food Code Cooling Rates." Journal of Food Protection 84, no. 1 (August 7, 2020): 6–13. http://dx.doi.org/10.4315/jfp-20-257.

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ABSTRACT Outbreaks from improperly cooled foods continue to occur despite clearly described Food Code cooling guidelines. It is difficult for regulators to enforce these guidelines because they are typically in an establishment for less than the 6 h needed to document proper cooling. Prior research proposed using a novel method to estimate cooling rates based on two time-temperature points, but this method has not yet been validated. Time-temperature profiles of 29 different foods were collected in 25 different restaurants during cooling. Cooling curves were divided into two categories: typical (21 foods) and atypical (eight foods) prior to further analysis. Analysis of the typical cooling curves used simple linear regression to calculate cooling rates. The atypical cooling profiles were studied using Monte Carlo simulations of the cooling rate. Almost all linearized typical cooling curves had high (>0.90) R2 values. Six foods with typical cooling profiles that did not pass Food Code cooling times were correctly identified by the two-point model as having slow cooling rates. Three foods that did not pass Food Code cooling times were identified by the two-point model as having marginal cooling rates. Ten of 12 foods identified by the two-point model as having acceptable cooling rates met Food Code cooling times. Most (six of eight) foods that were considered to have atypical cooling curves failed to meet the Food Code cooling times. The two-point model was also able to determine whether these foods would fail based on Food Code guidelines depending upon the simulation criteria used. Our data show that food depth has a strong influence on cooling rate. Containers with a food depth ≥7.6 cm (3 in.) were more likely to have cooling rates slower than the U.S. Food and Drug Administration Model Food Code cooling rate. This analysis shows that the two-point method can be a useful screening tool to identify potential cooling rate problems during a routine restaurant inspection visit. HIGHLIGHTS

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Catford, Angela, Kyle Ganz, and Sandeep Tamber. "Enumerative Analysis of Salmonella in Outbreak-Associated Breaded and Frozen Comminuted Raw Chicken Products." Journal of Food Protection 80, no. 5 (April 3, 2017): 814–18. http://dx.doi.org/10.4315/0362-028x.jfp-16-496.

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ABSTRACT A significant data gap exists with respect to the levels of pathogens in foods implicated in foodborne outbreaks. These data are essential for the quantification of pathogen exposure via the ingestion of contaminated food. Here we report the levels of the foodborne pathogen Salmonella in comminuted raw chicken products that had been breaded and then frozen. The products investigated were collected during four food safety investigations of foodborne outbreaks that occurred in Canada from 2014 to 2016. Most-probable-number (MPN) distribution analysis of the food samples revealed Salmonella levels of 0.0018 to 3 MPN/g, which is equivalent to 1 MPN per 0.33 to 556 g of product. These data suggest low levels of Salmonella may be associated with foodborne outbreaks.

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Crandall, Philip G., Andy Mauromoustakos, Corliss A. O'Bryan, Kevin C. Thompson, Frank Yiannas, Kerry Bridges, and Catherine Francois. "Impact of the Global Food Safety Initiative on Food Safety Worldwide: Statistical Analysis of a Survey of International Food Processors." Journal of Food Protection 80, no. 10 (August 30, 2017): 1613–22. http://dx.doi.org/10.4315/0362-028x.jfp-16-481.

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ABSTRACT In 2000, the Consumer Goods Forum established the Global Food Safety Initiative (GFSI) to increase the safety of the world's food supply and to harmonize food safety regulations worldwide. In 2013, a university research team in conjunction with Diversey Consulting (Sealed Air), the Consumer Goods Forum, and officers of GFSI solicited input from more than 15,000 GFSI-certified food producers worldwide to determine whether GFSI certification had lived up to these expectations. A total of 828 usable questionnaires were analyzed, representing about 2,300 food manufacturing facilities and food suppliers in 21 countries, mainly across Western Europe, Australia, New Zealand, and North America. Nearly 90% of these certified suppliers perceived GFSI as being beneficial for addressing their food safety concerns, and respondents were eight times more likely to repeat the certification process knowing what it entailed. Nearly three-quarters (74%) of these food manufacturers would choose to go through the certification process again even if certification were not required by one of their current retail customers. Important drivers for becoming GFSI certified included continuing to do business with an existing customer, starting to do business with new customer, reducing the number of third-party food safety audits, and continuing improvement of their food safety program. Although 50% or fewer respondents stated that they saw actual increases in sales, customers, suppliers, or employees, significantly more companies agreed than disagreed that there was an increase in these key performance indicators in the year following GFSI certification. A majority of respondents (81%) agreed that there was a substantial investment in staff time since certification, and 50% agreed there was a significant capital investment. This survey is the largest and most representative of global food manufacturers conducted to date.

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BANIK, AVIJIT, MARUF ABONY, SUVAMOY DATTA, and SYEDA TASNEEM TOWHID. "Microbiological Quality of Ready - to - Eat Food from Dhaka, Bangladesh." Current Research in Nutrition and Food Science Journal 7, no. 1 (April 3, 2019): 161–68. http://dx.doi.org/10.12944/crnfsj.7.1.16.

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The objective of this research was to assess the microbiological quality of ready-to-eat food available in Dhaka city, Bangladesh, and check the risk factors associated with ingestion of ready-to-eat food from popular public places. This study was conducted in the Center of Excellence in the Department of Microbiology, Primeasia University, Dhaka, Bangladesh from August 2016 to February 2017. Forty-five samples belonging to 18 categories were collected aseptically in triplicates in pre-sterilized zip-lock bags or sterile bottles from Banani area from local street vendors. Samples were transported to and analysed in the Laboratory of Department of Microbiology, Primeasia University according to standard food analysis methods. Total viable count (TVC) and Total coliform count (TCC) were determined by using plate count agar (PCA) andMacConkey agar plates respectively. Antibiogram of the isolated strains was conducted with commercial antibiotics according to the Kirby-Bauer disc diffusion method on Mueller-Hinton agar medium. Identification of the coliforms together with antibiotic-resistance profile showed Escherichia coli, Enterobactersakazaki, Citrobacterfreundii and Salmonella typhimurium were present in various foods. E. coli and S.typhimurium showed increased sensitivity against Ampicillin 10 mg and Sulfamethoxazole 25 mg. The occurrence of antibiotic-resistance potential pathogens in ready-to-eat food poses a considerable health risk to consumers. Public awareness and timely assessment of food safety are needed to avoid the risks of food-borne infection and intoxication from ready-to-eat food.

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EDSON, DANIEL C., SUE EMPSON, and LAURA D. MASSEY. "PATHOGEN DETECTION IN FOOD MICROBIOLOGY LABORATORIES: AN ANALYSIS OF QUALITATIVE PROFICIENCY TEST DATA, 1999-2007." Journal of Food Safety 29, no. 4 (November 2009): 521–30. http://dx.doi.org/10.1111/j.1745-4565.2009.00174.x.

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Abdel Massih, M., V. Planchon, M. Polet, K. Dierick, and J. Mahillon. "Analytical performances of food microbiology laboratories - critical analysis of 7 years of proficiency testing results." Journal of Applied Microbiology 120, no. 2 (January 20, 2016): 346–54. http://dx.doi.org/10.1111/jam.13009.

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SOON, JAN MEI, RICHARD BAINES, and PHILLIP SEAMAN. "Meta-Analysis of Food Safety Training on Hand Hygiene Knowledge and Attitudes among Food Handlers." Journal of Food Protection 75, no. 4 (April 1, 2012): 793–804. http://dx.doi.org/10.4315/0362-028x.jfp-11-502.

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Research has shown that traditional food safety training programs and strategies to promote hand hygiene increases knowledge of the subject. However, very few studies have been conducted to evaluate the impact of food safety training on food handlers' attitudes about good hand hygiene practices. The objective of this meta-analytical study was to assess the extent to which food safety training or intervention strategies increased knowledge of and attitudes about hand hygiene. A systematic review of food safety training articles was conducted. Additional studies were identified from abstracts from food safety conferences and food science education conferences. Search terms included combinations of “food safety,” “food hygiene,” “training,” “education,” “hand washing,” “hand hygiene,” “knowledge,” “attitudes,” “practices,” “behavior,” and “food handlers.” Only before- and after-training approaches and cohort studies with training (intervention group) and without training (control group) in hand hygiene knowledge and including attitudes in food handlers were evaluated. All pooled analyses were based on a random effects model. Meta-analysis values for nine food safety training and intervention studies on hand hygiene knowledge among food handlers were significantly higher than those of the control (without training), with an effect size (Hedges' g) of 1.284 (95% confidence interval [CI] = 0.830 to 1.738). Meta-analysis of five food safety training and intervention studies in which hand hygiene attitudes and self-reported practices were monitored produced a summary effect size of 0.683 (95% CI = 0.523 to 0.843). Food safety training increased knowledge and improved attitudes about hand hygiene practices. Refresher training and long-term reinforcement of good food handling behaviors may also be beneficial for sustaining good hand washing practices.

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GIAM, C. S., and M. K. WONG. "Plasticizers in Food." Journal of Food Protection 50, no. 9 (September 1, 1987): 769–82. http://dx.doi.org/10.4315/0362-028x-50.9.769.

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Plasticizers are widely used in the manufacturing of plastic materials, and are now found everywhere in our environment. Most previous reviews have focused on leaching of plasticizers from medical devices and toxicity of these leachates to humans and animals. There are fewer studies on the distribution of plasticizers in foods. This review surveys the various analytical methods for analysis of plasticizers in foods. The problems and solutions involved in the analysis of foods are discussed. Methods are compiled chronologically; some typical analytical procedures are presented. The concentrations of plasticizers in various foods as reported in the literature are tabulated. Efforts to improve the quality of the packaging plastic materials to reduce migration or leaching of plasticizers are included in this review.

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KUMAGAI, YUKO, SARA MONTEIRO PIRES, KUNIHIRO KUBOTA, and HIROSHI ASAKURA. "Attributing Human Foodborne Diseases to Food Sources and Water in Japan Using Analysis of Outbreak Surveillance Data." Journal of Food Protection 83, no. 12 (July 10, 2020): 2087–94. http://dx.doi.org/10.4315/jfp-20-151.

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ABSTRACT In Japan, strategies for ensuring food safety have been developed without reliable scientific evidence on the relationship between foodborne diseases and food sources. This study aimed to provide information on the proportions of foodborne diseases caused by seven major causative pathogens (Campylobacter spp., Salmonella, enterohemorrhagic Escherichia coli [EHEC], Vibrio parahaemolyticus, Clostridium perfringens, Staphylococcus aureus, and norovirus) attributed to foods and to explore factors affecting changes in these source attribution proportions over time using analysis of outbreak surveillance data. For the calculation of the number of outbreaks attributed to each source, simple-food outbreaks were assigned to the single-food category in question, and complex-food outbreaks were classified under each category proportional to the estimated probability. During 2007 to 2018, 8,730 outbreaks of foodborne diseases caused by seven pathogens were reported, of which 6,690 (76.6%) were of unknown source. We estimated the following source attribution proportions of foodborne diseases: chicken products (80.3%, 95% uncertainty interval [UI] 80.1 to 80.4) for Campylobacter spp.; beef products (50.1%, UI 47.0 to 51.5) and vegetables (42.3%, UI 40.9 to 45.5) for EHEC; eggs (34.6%, UI 27.8 to 41.4) and vegetables (34.4%, UI 27.8 to 40.8) for Salmonella; finfish (50.3%, UI 33.3 to 66.7) and shellfish (49.7%, UI 33.3 to 66.7) for V. parahaemolyticus; grains and beans (57.8%, UI 49.7 to 64.9) for S. aureus; vegetables (63.6%, UI 48.5 to 74.6), chicken products (12.7%, UI 4.6 to 21.5), and beef products (11.1%, UI 8.5 to 13.1) for C. perfringens; and shellfish (75.5%, UI 74.7 to 76.2) for norovirus. In this study, we provide the best available evidence-based information to evaluate the link between foodborne diseases and foods. Our results on source attribution for Campylobacter spp. and EHEC suggest that the strict health regulations for raw beef were reflected in the proportions of these diseases attributed to this food. HIGHLIGHTS

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Sporns, P. "Food protein analysis: quantitative effects on processing." International Dairy Journal 13, no. 7 (January 2003): 581. http://dx.doi.org/10.1016/s0958-6946(03)00056-6.

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Ellis, David I. "Omics approaches for food analysis and authentication." Current Opinion in Food Science 28 (August 2019): v—vi. http://dx.doi.org/10.1016/j.cofs.2019.11.011.

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MAKUKUTU, CALEB A., and RUFUS K. GUTHRIE. "Survival of Escherichia coli in Food at Hot-Holding Temperatures." Journal of Food Protection 49, no. 7 (July 1, 1986): 496–99. http://dx.doi.org/10.4315/0362-028x-49.7.496.

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Foods usually served hot were held at various hot-holding temperatures [40°C (104°F) - 60°C (140°F] and were contaminated with fecal Escherichia coli. The contaminated hot foods were held for 1 h at each of the hot-holding temperatures during which the survival of the pathogen in each food type was evaluated. Results showed that E. coli survived hot-holding temperatures in each food type for the whole period of evaluation. A population increase occurred with time at temperatures below 50°C (122°F), while at and above this temperature there was a decrease in population with increasing time in each food type. A two-way analysis of variance using relative rates of increase or decrease (± b) showed food type to be unimportant for survival of the bacteria. A three-way analysis of variance of the same results using mean log CFU/g food showed holding temperature, food type, holding time, and the interactions of temperature and food type; and temperature and time to be significantly important for survival of the bacteria. The public health significance of these findings are discussed.

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STEWART, CYNTHIA M., MARTIN B. COLE, and DONALD W. SCHAFFNER. "Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective." Journal of Food Protection 66, no. 7 (July 1, 2003): 1310–25. http://dx.doi.org/10.4315/0362-028x-66.7.1310.

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The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the maximum levels of hazardous agents required to meet a given public health goal. This scheme offers flexibility for the food industry in terms of allowing the use of alternative but equivalent means for achieving a given FSO. This paper illustrates the application of the ICMSF model via the analysis of the microbiological hazard of Staphylococcus aureus in cream-filled baked goods. Cream-filled baked goods have a notorious history as vehicles for foodborne illness, particularly staphylococcal food poisoning. Although the numbers of cases reported in the United States and Europe have declined in recent years, staphylococcal food poisoning may be much more common than is recognized, particularly in other countries. The ICMSF principles for setting FSOs and the use of performance criteria, process criteria, and validation in relation to hazard analysis critical control point and good hygiene practice plans for managing S. aureus in cream-filled baked goods are described.

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SHIMOJI, KAZUHIKO, ERIKA ISONO, and MIKIO BAKKE. "Modified Enzymatic Assays for the Determination of Histamine in Fermented Foods." Journal of Food Protection 83, no. 8 (April 20, 2020): 1430–37. http://dx.doi.org/10.4315/jfp-20-082.

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ABSTRACT Histamine is a biogenic amine, produced in spoiled fish and some fermented products, which causes a foodborne disease similar to an allergic reaction. Because regulatory levels on histamine in food have been set by many countries or organizations, a quick and accurate analysis of histamine is of great interest. An enzymatic histamine determination method on the basis of a colorimetric assay has been used to detect histamine for raw and canned tuna due to its simplicity and rapidity. However, note that some compounds in fermented foods interfere with assay results. In this study, the pretreatments and conditions of the assay for fermented foods were evaluated. Lowering the reaction temperature from 37 to 23°C was considerably effective in reducing the interference. As a result, histamine in salami and sauerkraut (≥5 to 10 mg/kg) could be determined with a 25-fold dilution, as in the manufacturer's instructions. Histamine in soy sauce (≥10 to 20 mg/L) could also be determined with a 100-fold dilution. Removing fat and protein in cheese samples by using perchloric acid with a resultant 25-fold dilution and removing polyphenol with polyvinylpolypyrrolidone for red wine with a fivefold dilution were feasible; the limits of quantification were 5 mg/kg and 1 mg/L, respectively. Good recovery rates, precision repeatability, and correlations with a high-performance liquid chromatography method were confirmed. These protocols are expected to be applicable for histamine determination in various foods and useful for preventing histamine food poisoning. HIGHLIGHTS

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Journal articles on the topic 'Food microbiology (Analysis)'

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