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1
Skandamis, Panagiotis N., and George-John E. Nychas. "Quorum Sensing in the Context of Food Microbiology." Applied and Environmental Microbiology 78, no. 16 (June 15, 2012): 5473–82. http://dx.doi.org/10.1128/aem.00468-12.
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ABSTRACTFood spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually dominates according to the prevailing ecological determinants. Although limited information are reported, this activity has been attributed to quorum sensing (QS). Consequently, the potential role of cell-to-cell communication in food spoilage and food safety should be more extensively elucidated. Such information would be helpful in designing approaches for manipulating these communication systems, thereby reducing or preventing, for instance, spoilage reactions or even controlling the expression of virulence factors. Due to the many reports in the literature on the fundamental features of QS, e.g., chemistry and definitions of QS compounds, in this minireview, we only allude to the types and chemistry of QS signaling moleculesper seand to the (bioassay-based) methods of their detection and quantification, avoiding extensive documentation. Conversely, we attempt to provide insights into (i) the role of QS in food spoilage, (ii) the factors that may quench the activity of QS in foods and review the potential QS inhibitors that might “mislead” the bacterial coordination of spoilage activities and thus may be used as biopreservatives, and (iii) the future experimental approaches that need to be undertaken in order to explore the “gray” or “black” areas of QS, increase our understanding of how QS affects microbial behavior in foods, and assist in finding answers as to how we can exploit QS for the benefit of food preservation and food safety.
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MUSGROVE, MICHAEL T., DEANA R. JONES, JULIE K. NORTHCUTT, MARK A. HARRISON, and NELSON A. COX. "Impact of Commercial Processing on the Microbiology of Shell Eggs." Journal of Food Protection 68, no. 11 (November 1, 2005): 2367–75. http://dx.doi.org/10.4315/0362-028x-68.11.2367.
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Shell egg microbiology has been studied extensively, but little information is available on how modern U.S. processing conditions impact microbial populations. As regulations are being drafted for the industry, such information can be important for determining processing steps critical to product safety. Five different shell egg surface microbial populations (aerobic bacteria, yeasts and molds, Enterobacteriaceae, Escherichia coli, and Salmonella) were monitored at 12 points along the processing line (accumulator, prewash rinse, washer 1, washer 2, sanitizer, dryer, oiler, scales, two packer head lanes, rewash entrance, and rewash exit). Three commercial facilities were each visited three times, a total of 990 eggs were sampled, and 5,220 microbiological samples were subsequently analyzed. Although variations existed in concentrations of microorganisms recovered from each plant, the patterns of fluctuation for each population were similar at each plant. On average, aerobes, yeasts and molds, Enterobacteriaceae, and E. coli prevalence were reduced by 30, 20, 50, and 30%, respectively, by the end of processing. The microbial concentrations (log CFU per milliliter) in the egg rinse collected from packer head lanes were decreased by 3.3, 1.3, 1.3, and 0.5, respectively, when compared with those of rinses collected from eggs at the accumulator. Salmonella was recovered from 0 to 48% of pooled samples in the three repetitions. Higher concentrations of Salmonella were recovered from preprocessed than from in-process or ready-to-pack eggs. These data indicate that current commercial practices decrease microbial contamination of egg shell surfaces.
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BLAIS, BURTON W., and LUCILLE PHILLIPPE. "Detection of Hazelnut Proteins in Foods by Enzyme Immunoassay Using Egg Yolk Antibodies." Journal of Food Protection 64, no. 6 (June 1, 2001): 895–98. http://dx.doi.org/10.4315/0362-028x-64.6.895.
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An enzyme immunoassay (EIA) was developed for the detection of hazelnut proteins in foods. This assay used inexpensive chicken egg yolk antibodies in a sandwich EIA format for the immunospecific capture and detection of hazelnut proteins present in a variety of different food matrices. The assay was able to detect less than 1 ppm of hazelnut protein in most of the foods tested and did not exhibit any appreciable cross-reactivity with other nuts or food matrices. This assay will be a useful tool for the food industry and regulatory agencies that wish to test foods for the presence of undeclared hazelnut allergens.
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Tsao, Chen-Yu, Liang Wang, Yoshifumi Hashimoto, Hyunmin Yi, John C. March, Matthew P. DeLisa, Thomas K. Wood, James J. Valdes, and William E. Bentley. "LuxS Coexpression Enhances Yields of Recombinant Proteins inEscherichia coliin Part through Posttranscriptional Control of GroEL." Applied and Environmental Microbiology 77, no. 6 (January 28, 2011): 2141–52. http://dx.doi.org/10.1128/aem.02347-10.
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ABSTRACTCell-to-cell communication, or quorum sensing (QS), enables cell density-dependent regulation of bacterial gene expression which can be exploited for the autonomous-signal-guided expression of recombinant proteins (C. Y. Tsao, S. Hooshangi, H. C. Wu, J. J. Valdes, and W. E. Bentley, Metab. Eng. 12:291-297, 2010). Earlier observations that the metabolic potential ofEscherichia coliis conveyed via the QS signaling molecule autoinducer-2 (AI-2) suggested that the capacity for protein synthesis could also be affected by AI-2 signaling (M. P. DeLisa, J. J. Valdes, and W. E. Bentley, J. Bacteriol. 183:2918-2928, 2001). In this work, we found that simply adding conditioned medium containing high levels of AI-2 at the same time as inducing the synthesis of recombinant proteins doubled the yield of active product. We have hypothesized that AI-2 signaling “conditions” cells as a natural consequence of cell-to-cell communication and that this could tweak the signal transduction cascade to alter the protein synthesis landscape. We insertedluxS(AI-2 synthase) into vectors which cosynthesized proteins of interest (organophosphorus hydrolase [OPH], chloramphenicol acetyltransferase [CAT], or UV-variant green fluorescent protein [GFPuv]) and evaluated the protein expression inluxS-deficient hosts. In this way, we altered the level ofluxSin the cells in order to “tune” the synthesis of AI-2. We found conditions in which the protein yield was dramatically increased. Further studies demonstrated coincident upregulation of the chaperone GroEL, which may have facilitated higher yields and is shown for the first time to be positively regulated at the posttranscriptional level by AI-2. This report is the first to demonstrate that the protein synthesis capacity ofE. colican be altered by rewiring quorum sensing circuitry.
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GORMLEY, F. J., C. L. LITTLE, N. MURPHY, E. de PINNA, and J. MCLAUCHLIN. "Pooling Raw Shell Eggs: Salmonella Contamination and High Risk Practices in the United Kingdom Food Service Sector." Journal of Food Protection 73, no. 3 (March 1, 2010): 574–78. http://dx.doi.org/10.4315/0362-028x-73.3.574.
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Salmonella contamination of pooled raw shelled egg mix (RSEM) used as an ingredient in lightly cooked or uncooked foods and high-risk kitchen hygiene practices in United Kingdom food service establishments using RSEM were investigated. Samples were collected from 934 premises. Salmonella was found in 1 (0.13%) of 764 RSEM samples, 2 (0.3%) of 726 samples from surfaces where ready-to-eat foods were prepared, and 7 (1.3%) of 550 cleaning cloths. Poor RSEM storage and handling practices were highlighted. Workers in 40% of the premises sampled failed to use designated utensils when RSEM was added to other ingredients, workers in 17% of the premises did not clean surfaces and utensils thoroughly after use with RSEM and before preparing other foods, only 42% of workers washed and dried their hands after handling eggs or RSEM, workers in 41% of the premises did not store RSEM at refrigeration temperature before use, and workers in 8% of the premises added RSEM to cooked rice at the end of cooking when preparing egg fried rice. Take-away premises, especially those serving Chinese cuisine, were least likely to have a documented food safety management system and awareness of the key food safety points concerning the use of RSEM compared with other food service premises (P < 0.0001). Food service businesses using RSEM must be aware of the continuing hazard from Salmonella, must adopt appropriate control measures, and must follow advice provided by national food agencies to reduce the risk of Salmonella infection.
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FONG, KAREN, and SIYUN WANG. "Strain-Specific Survival of Salmonella enterica in Peanut Oil, Peanut Shell, and Chia Seeds." Journal of Food Protection 79, no. 3 (March 1, 2016): 361–68. http://dx.doi.org/10.4315/0362-028x.jfp-15-419.
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ABSTRACT In North America, outbreaks of Salmonella have been linked to low–water activity (aw) foods, such as nuts and seeds. These outbreaks have implicated an assortment of Salmonella serotypes. Some Salmonella serotypes (e.g., Enteritidis and Typhimurium) cause high proportions of salmonellosis. Nevertheless, there has recently been an emergence of uncommon Salmonella serotypes and strains (e.g., Tennessee, Hartford, and Thompson) in low-aw foods. The aim of this study was to evaluate the survival characteristics of Salmonella serotypes Enteritidis, Typhimurium, Tennessee, Hartford, and Thompson in three low-aw food ingredients with varying aw: peanut oil (aw = 0.521 ± 0.003), peanut shell (aw = 0.321 ± 0.20), and chia seeds (aw = 0.585 ± 0.003). The survival of individual Salmonella strains on each food matrix was monitored for a maximum of 150 days by spreading the bacterial cells onto Luria-Bertani and/or xylose lysine deoxycholate agar. Overall, Salmonella survived for the longest periods of time in peanut oil (96 ± 8 days), followed by chia seeds (94 ± 46 days). The survival period was substantially reduced on the surface of peanut shell (42 ± 49 h), although PCR after 70 days of incubation revealed the presence of Salmonella cells. In addition, Salmonella exhibited a strain-specific response in the three low-aw foods tested. Salmonella Hartford was identified as highly persistent in all low-aw food matrices, whereas Salmonella Typhimurium was the least persistent. The current research emphasizes the adaptable nature of Salmonella to low-aw food ingredients. This may pose additional problems owing to the downstream production of various end products. Additionally, unique survival characteristics among Salmonella strains highlight the need for tailored mitigation strategies regarding high-risk Salmonella strains in the food industry.
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Pinon, Anthony, Marcel Zwietering, Louise Perrier, Jeanne-Marie Membré, Benoît Leporq, Eric Mettler, Dominique Thuault, Louis Coroller, Valérie Stahl, and Michèle Vialette. "Development and Validation of Experimental Protocols for Use of Cardinal Models for Prediction of Microorganism Growth in Food Products." Applied and Environmental Microbiology 70, no. 2 (February 2004): 1081–87. http://dx.doi.org/10.1128/aem.70.2.1081-1087.2004.
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ABSTRACT An experimental protocol to validate secondary-model application to foods was suggested. Escherichia coli, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens, and Salmonella were observed in various food categories, such as meat, dairy, egg, or seafood products. The secondary model validated in this study was based on the gamma concept, in which the environmental factors temperature, pH, and water activity (aw) were introduced as individual terms with microbe-dependent parameters, and the effect of foodstuffs on the growth rates of these species was described with a food- and microbe-dependent parameter. This food-oriented approach was carried out by challenge testing, generally at 15 and 10°C for L. monocytogenes, E. coli, B. cereus, and Salmonella and at 25 and 20°C for C. perfringens. About 222 kinetics in foods were generated. The results were compared to simulations generated by existing software, such as PMP. The bias factor was also calculated. The methodology to obtain a food-dependent parameter (fitting step) and therefore to compare results given by models with new independent data (validation step) is discussed in regard to its food safety application. The proposed methods were used within the French national program of predictive microbiology, Sym′Previus, to include challenge test results in the database and to obtain predictive models designed for microbial growth in food products.
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HE, XIAOHUA, STEPHANIE McMAHON, THOMAS A. McKEON, and DAVID L. BRANDON. "Development of a Novel Immuno-PCR Assay for Detection of Ricin in Ground Beef, Liquid Chicken Egg, and Milk." Journal of Food Protection 73, no. 4 (April 1, 2010): 695–700. http://dx.doi.org/10.4315/0362-028x-73.4.695.
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Reliable, sensitive, and high-throughput methods are essential for food defense, to detect foodborne contaminants and to facilitate remediation and recovery from potential toxin-related incidents. Ricin is a protein toxin that has been used for intentional contamination of foods in the past. In this study, we developed procedures for quantification of ricin in foods using immuno-PCR (IPCR). The direct adsorption of ricin onto the wells of a microtitration plate was compared with indirect immobilization via a capture antibody (sandwich IPCR). The latter procedure provided much greater sensitivity. We also compared a protocol with the immunoassay and PCR conducted in a single plate to a two-step procedure in which the PCR was conducted in a second plate, following release and transfer of the DNA marker. The two-step procedure proved 1,000-fold more sensitive for ricin detection, so this format was used to detect ricin in spiked samples of ground beef, chicken egg, and milk, and the results were compared with those obtained from enzyme-linked immunosorbent assay (ELISA). The IPCR had a limit of detection of 10 pg/ml in chicken egg and milk samples and 100 pg/ml in ground beef extracts. Comparable ELISA results were in the 1 to 10 ng/ml range. Thus, IPCR affords sensitivity that is 10-fold greater in the ground beef matrix, 100-fold greater in the milk, and 1,000-fold greater in the egg matrix than the sensitivity obtained by ELISA. Further optimization of the sandwich IPCR was performed by comparing various antibody combinations. Among the four formats investigated, the pAb-pAb combination yielded the lowest limit of detection (10 fg/ml).
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Barriere, Steven L. "Review of in Vitro Activity, Pharmacokinetic Characteristics, Safety, and Clinical Efficacy of Cefprozil, a New Oral Cephalosporin." Annals of Pharmacotherapy 27, no. 9 (September 1993): 1082–89. http://dx.doi.org/10.1177/106002809302700914.
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OBJECTIVE: To review the pharmacokinetics, microbiology, clinical efficacy, safety, and tolerance of cefprozil, a new, broad-spectrum oral cephalosporin. DATA SOURCES: Published clinical trials and microbiologic, pharmacokinetic, and safety data were identified by MEDLINE; additional references were derived from bibliographies of these articles; microbiologic data on file were provided by Bristol-Myers Squibb. STUDY SELECTION: Only published comparative clinical trial reports are included in the review of clinical efficacy. Noncomparative clinical data pertaining to uses of cefprozil not approved by the Food and Drug Administration are not included. DATA SYNTHESIS: Data are presented on the in vitro microbiologic activity of cefprozil against 10 152 bacterial isolates, including most of the clinically important streptococci (e.g., Streptococcus pyogenes, Streptococcus pneumoniae), beta-lactamase-positive and -negative Staphylococcus aureus and Haemophilus influenzae, Moraxella catarrhalis, Escherichia coli, Proteus mirabilis, Clostridium difficile, and numerous other gram-negative aerobes and anaerobes. In clinical trials, cefprozil appears to be at least as effective as commonly used comparison agents such as cefaclor, cefixime, and amoxicillin/clavulanic acid. Additionally, cefprozil is better tolerated than the latter two agents, especially with regard to gastrointestinal adverse effects. CONCLUSIONS: Cefprozil is a broad-spectrum cephalosporin that provides coverage against both gram-negative and -positive bacteria that may cause otitis media, pharyngitis/tonsillitis, skin and skin-structure infections, secondary bacterial infection of acute bronchitis, and acute bacterial exacerbations of chronic bronchitis. The beta-lactamase stability of cefprozil appears to exceed that of other oral cephalosporins for some important pathogens. Cefprozil is used primarily for second-line treatment as less-expensive, first-line generic alternatives generally are available. Cefprozil demonstrates clinical advantages over many other orally administered beta-lactam antibiotics in terms of antimicrobial spectrum, a once- or twice-daily dosing regimen, and/or reduced incidence of adverse effects.
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Cagarirmak, Necla. "An evaluation of basic food science and main food biotechnology processes products from point of nutrition and obesity." Advances in Obesity, Weight Management & Control 10, no. 5 (September 3, 2020): 129–32. http://dx.doi.org/10.15406/aowmc.2020.10.00318.
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Food biotechnology comprise sorts of scientific disciplines including food chemistry, biochemistry, molecular biology, microbiology, bioreactors, fermentation process, nutrition and food quality assurance. In the Daily diet, fermented food and drinks have and special importance because of their functional properties and biochemical compounds. Food biotechnology products have great importance from point of nutrition and obesity. Alcohol consumption must be reduced because of high calorie intake and harmful effect to some organs such as brain, liver and also cause social problems when consumed excessive amount.In Turkish traditional fermented foods such as yogurt, kefir and kımız, boza, ty and tarhana and special pickles etc., have various functional properties and biochemical compounds that have beneficial effect to organism. They contain lactic acid bacteria, probiotics, B complex vitamins, nutritive minerals, and some specific compounds which can prevent to development of cancer and tumors, cardiovascular diseases and cholesterol reducing effect. Food biotechnology also includes Genetically Modified Organism (GMO). Studies are evaluated in food biotechnology too. On the other hand, the another significant and common fermented product types are beer, wine, wine agar, even distilled alcohol drinks those produced ethyl alcohol from carbohydrates sources e.g. gape fig, barley, wheat, rice or any carbohydrate sources. Food biotechnology can be evaluated in basic food science and food biotechnology process. The mentioned topics were reviewed in detail.
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MITAKAKIS, TERESA Z., MARTHA I. SINCLAIR, CHRISTOPHER K. FAIRLEY, PAMELA K. LIGHTBODY, KARIN LEDER, and MARGARET E. HELLARD. "Food Safety in Family Homes in Melbourne, Australia." Journal of Food Protection 67, no. 4 (April 1, 2004): 818–22. http://dx.doi.org/10.4315/0362-028x-67.4.818.
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Poor food handling practices in the home are a likely cause of gastroenteritis. This study examined how often reported practices in Australian homes met public health food safety recommendations. During 1998 in Melbourne, Australia, food handling and food storage questionnaires were completed by an adult member in 524 and 515 families, respectively. Each family consisted of at least two adults and two children. Respondents were surveyed regarding washing of hands, cutting boards, and fresh produce; use of kitchen cloths; egg storage; where cooked foods were cooled; the duration before refrigeration of cooked foods; where food types were positioned in the refrigerator; and the method of thawing chicken. Nearly every household reported handling food in a way that could cause food to become contaminated. Overall, 99.0% of respondents reported some form of mishandling, which encompassed 70.3% who handled food preparation surfaces poorly, 46.6% who did not wash their hands appropriately or in a timely manner, 41.7% who mishandled raw foods, and 70.1% who mishandled cooked foods. Food was inappropriately located in the refrigerator by 81.2%, and chicken was thawed using unsafe means by 76.3% of respondents. People preparing food in the home need to be reminded of the increased risk of disease that can arise from poor food handling practices.
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NESBITT, ANDREA, SHANNON MAJOWICZ, RITA FINLEY, BARBARA MARSHALL, FRANK POLLARI, JAN SARGEANT, CARL RIBBLE, JEFF WILSON, and NANCY SITTLER. "High-Risk Food Consumption and Food Safety Practices in a Canadian Community." Journal of Food Protection 72, no. 12 (December 1, 2009): 2575–86. http://dx.doi.org/10.4315/0362-028x-72.12.2575.
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Understanding consumers' high-risk food consumption patterns and food handling in the home is critical in reducing foodborne illness. This study was conducted to determine the prevalence of unsafe food practices of individuals in a Canadian-based population, specifically, high-risk food consumption and home food safety practices. During November 2005 to March 2006, a sample of 2,332 randomly selected residents of the Waterloo Region (Ontario, Canada) participated in a telephone survey of food consumption and food safety. Questions covered consumption of high-risk foods, hand washing practices, safe food handling knowledge, source of food safety education, meat thawing and cooking practices, cross-contamination after raw food preparation, and refrigeration temperatures. Certain high-risk food behaviors were common among respondents and were associated with demographic characteristics. In general, unsafe practices increased with increasing total annual household income level. Males were more likely to report engaging in risky practices than were females. Specific high-risk behaviors of public health concern were reported by elderly individuals (e.g., consuming undercooked eggs), children (e.g., consuming chicken nuggets), and rural residents (e.g., drinking unpasteurized milk). Respondents appeared to know proper food safety practices, but did not put them into practice. Thus, educational programs emphasizing specific practices to improve food safety should be directed to targeted audiences, and they should stress the importance of consumer behavior in the safety of foods prepared at home. Further investigation of consumer perceptions is needed to design such programs to effectively increase the implementation of safe food practices by consumers.
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HEFLE, SUSAN L., ELIZABETH JEANNITON, and STEVE L. TAYLOR. "Development of a Sandwich Enzyme-Linked Immunosorbent Assay for the Detection of Egg Residues in Processed Foods†." Journal of Food Protection 64, no. 11 (November 1, 2001): 1812–16. http://dx.doi.org/10.4315/0362-028x-64.11.1812.
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Chicken eggs are used extensively as an excellent source of dietary proteins. These proteins have many functional properties, making them valuable food ingredients. However, eggs are a frequent cause of food hypersensitivity, especially in children. Of major concern to food processors is the inadvertent cross-contact of food products with allergenic residues, which could result in potentially life-threatening reactions in those with a food allergy. The aim of the present study was to develop an enzyme-linked immunosorbent assay (ELISA) for the detection of undeclared egg residues in foods. Commercially purified ovalbumin (OVA) and dehydrated egg white solids were used as antigens to induce antibodies in rabbits and goats. Reference pasta standards and various food samples were extracted, then clarified by centrifugation. Goat anti-egg white antibodies were used as the capture reagent, nonspecific sites were blocked with gelatin, then standard and sample extracts were added. Rabbit anti-OVA antibodies were used as detector antibodies, followed by addition of commercial goat anti-rabbit IgG antibody labeled with alkaline phosphatase and subsequent substrate addition. Twenty brands of egg-free pasta (two lots each) were analyzed using the ELISA. Fourteen common pasta ingredients were also evaluated for cross-reactivity problems in the method. The detection limit of the assay was 1 ppm spray-dried whole egg. Fifty-five percent (22 samples) of the egg-free pasta samples tested positive for the presence of undeclared egg residues, with values ranging from 1 to >100,000 ppm. Minimal cross-reactivity was encountered in general, but portobello mushrooms and basil caused some minor matrix effects. This sandwich-type ELISA method can be used to detect undeclared egg residues in processed foods and to evaluate industrial clean-up operations.
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Garcia-Gonzalez, Natalia, Natalia Battista, Roberta Prete, and Aldo Corsetti. "Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods." Microorganisms 9, no. 2 (February 10, 2021): 349. http://dx.doi.org/10.3390/microorganisms9020349.
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Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are being investigated for their beneficial properties which are similar to those of probiotic strains, and they are also applied in clinical interventions. Food-associated Lpb. plantarum showed a good adaptation and adhesion ability in the gastro-intestinal tract and the potential to affect host health through various beneficial activities, e.g., antimicrobial, antioxidative, antigenotoxic, anti-inflammatory and immunomodulatory, in several in vitro and in vivo studies. This review provides an overview of fermented-associated Lpb. plantarum health benefits with evidence from clinical studies. Probiotic criteria that fermented-associated microbes need to fulfil are also reported.
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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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BIANCHI, DANIELA MANILA, DANIELA ADRIANO, SARA ASTEGIANO, SILVIA GALLINA, MARIA CARAMELLI, and LUCIA DECASTELLI. "Egg and Milk Proteins as Hidden Allergens in Food: 5-Year (2010 to 2014) Results of Food Allergen Monitoring in Piedmont, Italy." Journal of Food Protection 79, no. 9 (September 1, 2016): 1583–87. http://dx.doi.org/10.4315/0362-028x.jfp-16-013.
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ABSTRACT Cow's milk and egg allergies are two of the most common food allergies. Manufacturers of food products containing milk or eggs or their derivatives as an ingredient are required by European Union regulations to list their presence on the ingredient label. Under European Union legislation, member states are mandated to carry out food safety monitoring programs to verify compliance with food labeling requirements. Through the Regional Integrated Plan for Food Safety, the Piedmont (Italy) regional authority carries out an annual program to determine the presence of undeclared allergens in foods. In the 5-year period from 2010 to 2014, a total of 1,566 food samples were analyzed for the presence of hidden egg and milk proteins. The average positive percentage was 2.8% (3.6% egg and 2% milk proteins). Comparison between the allergen concentration and the published eliciting dose (ED) for egg proteins (0.03 mg) and for total milk proteins (0.1 mg) indicated a high risk of allergen exposure for sensitized consumers. The calculated exposure was up to 135× (for milk) the ED01 reported in the literature. Food manufacturers will need to improve their allergen control programs to reduce allergen exposure and risk.
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Junge, Benjamin, Cordt Grönewald, and Kornelia Berghof-Jäger. "BIOTECON Diagnostics foodproof®E. coli O157 Detection Kit, 5′ Nuclease for E. coli O157 in Combination with foodproof ShortPrep II Kit." Journal of AOAC INTERNATIONAL 94, no. 6 (November 1, 2011): 1846–52. http://dx.doi.org/10.5740/jaoacint.11-097.
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Abstract The method describes the detection of Escherichia coli O157 in food. The method is based on real-time PCR using hydrolysis probes (5′ Nuclease). This advanced PCR method was designed to reduce the time necessary to achieve results from PCR reactions and enable the user to monitor the amplification of the PCR product simultaneously in real time. After DNA isolation using the BIOTECON foodproof® ShortPrep II Kit designed for the rapid preparation of E. coli O157 DNA for direct use in PCR, the real-time detection of E. coli O157 DNA is carried out using the foodproof E. coli O157 Detection Kit. The kit provides primers and hydrolysis probes for sequence-specific detection, convenient premixed reagents, and controls for reliable interpretation of results. For repeatability studies three different foods (egg salad, large bockwurst/frankfurter, and apple juice) were analyzed, chosen from the 15 food groups recommended by the AOAC Research Institute for E. coli O157 detection. From each food, 20 samples were inoculated with a low level (1–10 CFU/25 g) and 20 samples with a high level (10–50 CFU/25 g) of E. coli O157. Additionally, five nonspiked samples were prepared from each food. Depending on the matrix, the food samples were examined with the test kits and compared with the cultural methods according to the U.S. Food and Drug Administration Bacteriological Analytical Manual or the U.S. Department of Agriculture/Food Safety and Inspection Service Microbiology Laboratory Guidebook.
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Lindhardt, Charlotte, Holger Schönenbrücher, Jörg Slaghuis, Andreas Bubert, Rolf Ossmer, Benjamin Junge, Kornelia Berghof-Jäger, and Thomas Hammack. "foodproof Salmonella Detection Kit." Journal of AOAC INTERNATIONAL 92, no. 6 (November 1, 2009): 1876–84. http://dx.doi.org/10.1093/jaoac/92.6.1876.
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Abstract The foodproof Salmonella Detection Kit was previously validated in the Performance Tested MethodsSM program for the detection of Salmonella species in a variety of foods, including milk powder, egg powder, coconut, cocoa powder, chicken breast, minced meat, sliced sausage, sausage, smoked fish, pasta, white pepper, cumin, dough, wet pet food, dry pet food, ice cream, watermelon, sliced cabbage, food dye, and milk chocolate. The method was shown to be equivalent to the U.S. Food and Drug Administration's Bacteriological Analytical Manual (FDA-BAM) and the U.S. Department of Agriculture, Food Safety and Inspection Service's Microbiology Laboratory Guidebook reference culture procedures. In the first Emergency Response Validation (ERV) extension study, peanut butter was inoculated with S. enterica. ser Typhimurium. For the low inoculation level (1.08 CFU/25 g), a Chi-square value of 2.25 indicated that there was no significant performance difference between the foodproof Salmonella Detection Kit and the FDA-BAM reference method. For high-level inoculation (11.5 CFU/25 g) and uninoculated control, there was 100 agreement between the methods. In the second ERV extension study, peanut butter was inoculated with S. enterica. ser Typhimurium. For both inoculation levels (0.1 and 0.5 CFU/25 g by most probable number), Chi-square values of 0 indicated that there was no significant performance difference between foodproof Salmonella Detection Kit and the FDA-BAM reference method.
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GRIEGER, KHARA D., STEFFEN FOSS HANSEN, NINELL P. MORTENSEN, SHERYL CATES, and BARBARA KOWALCYK. "International Implications of Labeling Foods Containing Engineered Nanomaterials." Journal of Food Protection 79, no. 5 (May 1, 2016): 830–42. http://dx.doi.org/10.4315/0362-028x.jfp-15-335.
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ABSTRACT To provide greater transparency and comprehensive information to consumers regarding their purchase choices, the European Parliament and the Council have mandated via Regulation 1169/2011 that foods containing engineered nanomaterials (ENMs) be labeled. This review covers the main concerns related to the use of ENMs in foods and the potential impacts that this type of food labeling might have on diverse stakeholder groups, including those outside the European Union (EU), e.g., in the United States. We also provide recommendations to stakeholders for overcoming existing challenges related to labeling foods containing ENMs. The revised EU food labeling requirements will likely result in a number of positive developments and a number of challenges for stakeholders in both EU and non-EU countries. Although labeling of foods containing ENMs will likely improve transparency, provide more information to facilitate consumer decisions, and build trust among food safety authorities and consumers, critical obstacles to the successful implementation of these labeling requirements remain, including the need for (i) harmonized information requirements or regulations between countries in different regions of the world, (ii) clarification of the regulatory definitions of the ENMs to be used for food labeling, (iii) robust techniques to detect, measure, and characterize diverse ENMs in food matrices, and (iv) clarification of the list of ENMs that may be exempt from labeling requirements, such as several food additives used for decades. We recommend that food industries and food safety authorities be more proactive in communicating with the public and consumer groups regarding the potential benefits and risks of using ENMs in foods. Efforts should be made to improve harmonization of information requirements between countries to avoid potential international trade barriers.
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ANDERSON, N. M., J. W. LARKIN, M. B. COLE, G. E. SKINNER, R. C. WHITING, L. G. M. GORRIS, A. RODRIGUEZ, et al. "Food Safety Objective Approach for Controlling Clostridium botulinum Growth and Toxin Production in Commercially Sterile Foods." Journal of Food Protection 74, no. 11 (November 1, 2011): 1956–89. http://dx.doi.org/10.4315/0362-028x.jfp-11-082.
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As existing technologies are refined and novel microbial inactivation technologies are developed, there is a growing need for a metric that can be used to judge equivalent levels of hazard control stringency to ensure food safety of commercially sterile foods. A food safety objective (FSO) is an output-oriented metric that designates the maximum level of a hazard (e.g., the pathogenic microorganism or toxin) tolerated in a food at the end of the food supply chain at the moment of consumption without specifying by which measures the hazard level is controlled. Using a risk-based approach, when the total outcome of controlling initial levels (H0), reducing levels (ΣR), and preventing an increase in levels (ΣI) is less than or equal to the target FSO, the product is considered safe. A cross-disciplinary international consortium of specialists from industry, academia, and government was organized with the objective of developing a document to illustrate the FSO approach for controlling Clostridium botulinum toxin in commercially sterile foods. This article outlines the general principles of an FSO risk management framework for controlling C. botulinum growth and toxin production in commercially sterile foods. Topics include historical approaches to establishing commercial sterility; a perspective on the establishment of an appropriate target FSO; a discussion of control of initial levels, reduction of levels, and prevention of an increase in levels of the hazard; and deterministic and stochastic examples that illustrate the impact that various control measure combinations have on the safety of well-established commercially sterile products and the ways in which variability all levels of control can heavily influence estimates in the FSO risk management framework. This risk-based framework should encourage development of innovative technologies that result in microbial safety levels equivalent to those achieved with traditional processing methods.
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RYAN, GINA, SHERRY ROOF, LAURIE POST, and MARTIN WIEDMANN. "Evaluation of Rapid Molecular Detection Assays for Salmonella in Challenging Food Matrices at Low Inoculation Levels and Using Difficult-to-Detect Strains." Journal of Food Protection 78, no. 9 (September 1, 2015): 1632–41. http://dx.doi.org/10.4315/0362-028x.jfp-15-098.
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Assays for detection of foodborne pathogens are generally initially evaluated for performance in validation studies carried out according to guidelines provided by validation schemes (e.g., AOAC International or the International Organization for Standardization). End users often perform additional validation studies to evaluate the performance of assays in specific matrices (e.g., specific foods or raw material streams of interest) and with specific pathogen strains. However, these types of end-user validations are typically not well defined. This study was conducted to evaluate a secondary end user validation of four AOAC-validated commercial rapid detection assays (an isothermal nucleic acid amplification, an immunoassay, and two PCR-based assays) for their ability to detect Salmonella in two challenging matrices (dry pet food and dark chocolate). Inclusivity was evaluated with 68 diverse Salmonella strains at low population levels representing the limit of detection (LOD) for each assay. One assay detected all strains at the LOD, two assays detected multiple strains only at 10 times the LOD, and the fourth assay failed to detect two strains (Salmonella bongori and S. enterica subsp. houtenae) even at 1,000 times the LOD; this assay was not further evaluated. The three remaining assays were subsequently evaluated for their ability to detect five selected Salmonella strains in food samples contaminated at fractional levels. Unpaired comparisons revealed no significant difference between the results for each given assay and the results obtained with the reference assay. However, analysis of paired culture-confirmed results revealed assay false-negative rates of 4 to 26% for dry pet food and 12 to 16% for dark chocolate. Overall, our data indicate that rapid assays may have high false-negative rates when performance is evaluated under challenging conditions, including low-moisture matrices, strains that are difficult to detect, injured cells, and low inoculum levels.
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DÓREA, JOSÉ G. "Fish Meal in Animal Feed and Human Exposure to Persistent Bioaccumulative and Toxic Substances." Journal of Food Protection 69, no. 11 (November 1, 2006): 2777–85. http://dx.doi.org/10.4315/0362-028x-69.11.2777.
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Persistent and bioaccumulative toxic substances (PBTSs) that end up in fish are health hazards and the object of fish-consumption advisories. Some of these substances are present as extraneous contaminants, e.g., man-made lipophilic pollutants such as organohalogen pollutants, and others such as monomethyl mercury can be considered naturally occurring. Omnivores (e.g., poultry and swine) and especially ruminants that are fed contaminated fish meal can pass monomethyl mercury and organohalogen pollutants to eggs, meat, and dairy products. Differences in fish meal PBTS profiles and farm animal (e.g., poultry, swine, cattle, and farmed fish) physiology modulate PBTSs in animal products. Fish-consumption advisories issued to protect human health do not extend to fish by-products fed to farmed animals. Animals (especially farmed fish) that are fed fish meal can bioconcentrate monomethyl mercury in protein matrices, and organohalogen pollutants can be passed on in the fat components of derived foods. Policies to decrease exposure to monomethyl mercury and organohalogen pollutants must consider farming practices that use fish by-products. A risk assessment of toxic contaminants in fish meal may indicate that food safety objectives must consider the human health impact of foods derived from animals fed contaminated meal.
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Crowley, Erin, Patrick Bird, Kiel Fisher, Katherine Goetz, M. Joseph Benzinger, James Agin, David Goins, et al. "Evaluation of VIDAS®Salmonella (SLM) Easy Salmonella Method for the Detection of Salmonella in a Variety of Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 94, no. 6 (November 1, 2011): 1821–34. http://dx.doi.org/10.5740/jaoacint.cs2011_03.
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Abstract The VIDAS®Salmonella (SLM) Easy Salmonella method is a specific enzyme-linked fluorescent immunoassay performed in the automated VIDAS instrument. The VIDAS Easy Salmonella method is a simple 2-step enrichment procedure, using pre-enrichment followed by selective enrichment in a newly formulated broth, SX2 broth. This new method was compared in a multilaboratory collaborative study to the U.S. Food and Drug Administration's Bacteriological Analytical Manual, Chapter 5 method for five food matrixes (liquid egg, vanilla ice cream, spinach, raw shrimp, and peanut butter) and the U.S. Department of Agriculture's Microbiology Laboratory Guidebook 4.04 method for deli turkey. Each food type was artificially contaminated with Salmonella at three inoculation levels. A total of 15 laboratories representing government, academia, and industry, throughout the United States, participated. In this study, 1583 samples were analyzed, of which 792 were paired replicates and 791 were unpaired replicates. Of the 792 paired replicates, 285 were positive by both the VIDAS and reference methods. Of the 791 unpaired replicates, 341 were positive by the VIDAS method and 325 were positive by the cultural reference method. A Chi-square analysis of each of the six food types was performed at the three inoculation levels tested. For all foods evaluated, the VIDAS Easy SLM method demonstrated results comparable to those of the reference methods for the detection of Salmonella.
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Kabir, M. Shahjahan, Ying-Hsin Hsieh, Steven Simpson, Khalil Kerdahi, and Irshad M. Sulaiman. "Evaluation of Two Standard and Two Chromogenic Selective Media for Optimal Growth and Enumeration of Isolates of 16 Unique Bacillus Species." Journal of Food Protection 80, no. 6 (May 3, 2017): 952–62. http://dx.doi.org/10.4315/0362-028x.jfp-16-441.
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ABSTRACTThe genus Bacillus is a group of gram-positive endospore-forming bacteria that can cause food poisoning and diarrheal illness in humans. A wide range of food products have been linked to foodborne outbreaks associated with these opportunistic pathogens. The U.S. Food and Drug Administration recommends (in their Bacteriological Analytical Manual) the use of Bacara or mannitol egg yolk polymyxin (MYP) agar plates and the most-probable-number (MPN) method for enumeration and confirmation of Bacillus cereus and related species isolated from foods, sporadic cases, outbreaks, and routine environmental surveillance samples. We performed a comparative analysis of two chromogenic media (Bacara and Brilliance) and two traditional media (MYP and polymyxin egg yolk mannitol bromothymol blue agar [PEMBA]) for the isolation and enumeration of 16 Bacillus species under modified growth conditions that included pH, temperature, and dilution factor. A total of 50 environmental, food, and American Type Culture Collection reference isolates from 16 distinct Bacillus species were evaluated. A food adulteration experiment also was carried out by artificially adulterating two baby food matrices with two isolates each of B. cereus and Bacillus thuringiensis. Our results clearly indicated that chromogenic plating media (Bacara and Brilliance) are better than conventional standard media (MYP and PEMBA) for the detection and enumeration of B. cereus in foods and other official regulatory samples. The comparison of the two chromogenic media also indicated that Brilliance medium to be more efficient and selective for the isolation of Bacillus.
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Mutere, Dr Olga. "Editorial: Managing the Microbial Activity in Food and Environmental Biotechnologies." Open Biotechnology Journal 9, no. 1 (June 26, 2015): 30. http://dx.doi.org/10.2174/1874070701509010030.
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The present issue embraces a broad spectrum of studies focused on applied or potentially applied aspects of microbiology and biotechnology. The papers reflect current scientific and technological investigations, which were performed in Latvia, Lithuania, Estonia, Sweden. Most of them are interdisciplinary, i.e., the expertises in microbiology, biochemistry, chemistry, veterinary, physics, engineering and other fields were applied. Probiotic lactic acid bacteria were tested for their antagonistic activity against mastitis causing bacteria. Three papers are focused on optimization of fermentation processes, using maize silage and acid whey in anaerobic processes, barley and pea fibers as well as lupine seeds for obtaining biologically active compounds. Wastewater treatment processes are represented by studies on the use of pink bark as a sorbent of nitroaromatic compounds; as well as biodegradation of phenols in pharmaceutical wastewaters and combination of nitrification and phosphorous accumulation processes. Newly developed inorganic carriers for solid state and submerged fermentations were tested, e.g., ceramic and alkali-activated beads. The review paper covers basic processes of phytoremediation with special emphasis on rhizoremediation and plant-microbe interactions in a plant–assisted biodegradation in soils and treatment wetlands. Methodological aspects were discussed, in particular, the use of Fourier transform infrared spectroscopy in monitoring the sorption and degradation products in wastewaters. A new yeast based test system for rapid evaluation of the effects of various compounds on eukaryotic cells was suggested. Hopefully, you will find the papers included in this issue, interesting and useful.
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Berbegal, Carmen, Mariagiovanna Fragasso, Pasquale Russo, Francesco Bimbo, Francesco Grieco, Giuseppe Spano, and Vittorio Capozzi. "Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector." Fermentation 5, no. 4 (September 23, 2019): 85. http://dx.doi.org/10.3390/fermentation5040085.
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Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely Saccharomyces spp. (e.g., Saccharomyces cerevisiae), non-Saccharomyces yeasts (e.g., Metschnikowia pulcherrima, Torulaspora delbrueckii, Lachancea thermotolerans, and Starmerella bacillaris), and malolactic bacteria (e.g., Oenococcus oeni, Lactobacillus plantarum).
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BEDFORD, BINAIFER, GIRVIN LIGGANS, LAURIE WILLIAMS, and LAUREN JACKSON. "Allergen Removal and Transfer with Wiping and Cleaning Methods Used in Retail and Food Service Establishments." Journal of Food Protection 83, no. 7 (March 19, 2020): 1248–60. http://dx.doi.org/10.4315/jfp-20-025.
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ABSTRACT Preventing the transfer of allergens from one food to another via food contact surfaces in retail food environments is an important aspect of retail food safety. Existing recommendations for wiping and cleaning food contact surfaces is mainly focused on preventing microorganisms, such as bacteria and viruses, from contaminating foods. The effectiveness of these wiping and cleaning recommendations for preventing the transfer of food allergens in retail and food service establishments remains unclear. This project investigated (i) allergen removal from surfaces by wiping with paper wipes, terry cloth, and alcohol quaternary ammonium chloride (quat) sanitizing wipes; (ii) cleaning of allergen-contaminated surfaces by using a wash–rinse–sanitize–air dry procedure; and (iii) allergen transfer from contaminated wipes to multiple surfaces. Food contact surfaces (stainless steel, textured plastic, and maple wood) were contaminated with peanut-, milk- and egg-containing foods and subjected to various wiping and cleaning procedures. For transfer experiments, dry paper wipes or wet cloths contaminated with allergenic foods were wiped on four surfaces of the same composition. Allergen-specific lateral flow devices were used to detect the presence of allergen residues on wiped or cleaned surfaces. Although dry wipes and cloths were not effective for removing allergenic foods, terry cloth presoaked in water or sanitizer solution, use of multiple quat wipes, and the wash–rinse–sanitize–air dry procedure were effective in allergen removal from surfaces. Allergens present on dry wipes were transferred to wiped surfaces. In contrast, minimal or no allergen transfer to surfaces was found when allergen-contaminated terry cloth was submerged in sanitizer solution prior to wiping surfaces. The full cleaning method (wash–rinse–sanitize–air dry) and soaking the terry cloth in sanitizer solution prior to wiping were effective at allergen removal and minimizing allergen transfer. HIGHLIGHTS
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BARRAJ, LEILA M., and BARBARA J. PETERSEN. "Food Consumption Data in Microbiological Risk Assessment." Journal of Food Protection 67, no. 9 (September 1, 2004): 1972–76. http://dx.doi.org/10.4315/0362-028x-67.9.1972.
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The 1st International Conference on Microbiological Risk Assessment: Foodborne Hazards was held in July 2002. One of the goals of that conference was to evaluate the current status and future needs and directions of the science of microbial risk assessment. This article is based in part on a talk presented at that meeting. Here, we review the types of food consumption data available for use in microbial risk assessments and address their strengths and limitations. Consumption data available range from total population summary data derived from food production statistics to detailed information, derived from national food consumption surveys, about the types and amounts of food consumed at the individual level. Although population summary data are available for most countries, detailed data are available for a limited number of countries and may only be available in summary format. Despite the relatively large amount of detailed information collected by these national surveys, information crucial to microbial risk assessments, such as the specific types of foods, the eating patterns of susceptible populations, or an individual's propensity for consuming high-risk foods (e.g., eating undercooked hamburgers, raw shellfish, or temperature-abused foods), are not collected during these surveys.
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HE, XIAOHUA, SIXIN LU, LUISA W. CHENG, REUVEN RASOOLY, and JOHN MARK CARTER. "Effect of Food Matrices on the Biological Activity of Ricin." Journal of Food Protection 71, no. 10 (October 1, 2008): 2053–58. http://dx.doi.org/10.4315/0362-028x-71.10.2053.
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A cell-free translation assay was applied for the quick detection of ricin in food samples. Three economically important foods—ground beef, low-fat milk, and liquid chicken egg—were tested. The results indicated that ground beef had very little matrix effect on the assay, whereas low-fat milk and liquid chicken egg showed clear interference on the protein translation. A simple dilution in phosphate-buffered saline (PBS) effectively eliminated the translational inhibition from these foods. The concentrations inhibiting 50% of luciferase translation derived from the current study were 0.01 nM for the pure ricin A chain, 0.02 nM for pure ricin, and 0.087 nM for crude ricin in PBS. In most cases, the half inhibitory concentration values for ricin in food matrices were significantly lower than for those in PBS buffer, suggesting that some components in these food matrices might potentiate the activity of ricin. Thermal stability tests indicated that the ricin A chain was the least stable among the three forms of ricin in all matrices measured. The thermal stability of pure and crude ricins varied depending on the matrices. The specific activities of ricin in PBS buffer were confirmed by a neutralization test with ricin-specific and nonspecific antibodies. This study demonstrates that the cell-free translation assay is a rapid and sensitive method for detection of biologically active ricin toxin in ground beef, low-fat milk, and liquid chicken egg and that food matrices can greatly affect the thermal stability of ricin.
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TODD, EWEN C. D., BARRY S. MICHAELS, JUDY D. GREIG, DEBRA SMITH, and CHARLES A. BARTLESON. "Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 8. Gloves as Barriers To Prevent Contamination of Food by Workers." Journal of Food Protection 73, no. 9 (September 1, 2010): 1762–73. http://dx.doi.org/10.4315/0362-028x-73.9.1762.
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The role played by food workers and other individuals in the contamination of food has been identified as an important contributing factor leading to foodborne outbreaks. To prevent direct bare hand contact with food and food surfaces, many jurisdictions have made glove use compulsory for food production and preparation. When properly used, gloves can substantially reduce opportunities for food contamination. However, gloves have limitations and may become a source of contamination if they are punctured or improperly used. Experiments conducted in clinical and dental settings have revealed pinhole leaks in gloves. Although such loss of glove integrity can lead to contamination of foods and surfaces, in the food industry improper use of gloves is more likely than leakage to lead to food contamination and outbreaks. Wearing jewelry (e.g., rings) and artificial nails is discouraged because these items can puncture gloves and allow accumulation of microbial populations under them. Occlusion of the skin during long-term glove use in food operations creates the warm, moist conditions necessary for microbial proliferation and can increase pathogen transfer onto foods through leaks or exposed skin or during glove removal. The most important issue is that glove use can create a false sense of security, resulting in more high-risk behaviors that can lead to cross-contamination when employees are not adequately trained.
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POUILLOT, RÉGIS, WAYNE SCHLOSSER, JANE M. VAN DOREN, SHERRI B. DENNIS, and JANELL R. KAUSE. "Assessment of the Risk of Salmonellosis Linked to the Consumption of Liquid Egg Products Made from Internally Contaminated Shell Eggs Initially Stored at 65°F (18°C) Compared with Eggs Stored at 45°F (7°C)." Journal of Food Protection 83, no. 5 (April 14, 2020): 767–78. http://dx.doi.org/10.4315/0362-028x.jfp-19-376.
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ABSTRACT According to the U.S. Food and Drug Administration's (FDA's) rule on “Prevention of Salmonella Enteritidis in Shell Eggs during Production, Storage, and Transportation,” shell eggs intended for human consumption are required to be held or transported at or below 45°F (7.2°C) ambient temperature beginning 36 h after time of lay. Meanwhile, eggs in hatcheries are typically stored at a temperature of 65°F (18.3°C). Although most of those eggs are directed to incubators for hatching, excess eggs have the potential to be diverted for human consumption as egg products through the “breaker” market if these eggs are refrigerated in accordance with FDA's requirement. Combining risk assessment models developed by the U.S. Department of Agriculture's Food Safety and Inspection Service for shell eggs and for egg products, we quantified and compared Salmonella Enteritidis levels in eggs held at 65°F versus 45°F, Salmonella Enteritidis levels in the resulting egg products, and the risk of human salmonellosis from consumption of those egg products. For eggs stored 5 days at 65°F (following 36 h at 75°F [23.9°C] in the layer house), the mean level of Salmonella Enteritidis contamination is 30-fold higher than for eggs stored at 45°F. These increased levels of contamination lead to a 47-fold increase in the risk of salmonellosis from consumption of egg products made from these eggs, with some variation in the public health risk on the basis of the egg product type (e.g., whole egg versus whole egg with added sugar). Assuming that 7% of the liquid egg product supply originates from eggs stored at 65°F versus 45°F, this study estimates an additional burden of 3,562 cases of salmonellosis per year in the United States. A nominal range uncertainty analysis suggests that the relative increase in the risk linked to the storage of eggs at higher temperature estimated in this study is robust to the uncertainty surrounding the model parameters. The diversion of eggs from broiler production to human consumption under the current storage practices of 65°F (versus 45°F) would present a substantive overall increase in the risk of salmonellosis. HIGHLIGHTS
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Kwong, William, Kristin Livezey, Michael Reshatoff, Steve Vaughn, Anna Freed, Celina Puente, Ernie Hu, et al. "Atlas™ Salmonella Detection Method Using Transcription Mediated Amplification (TMA) to Detect Salmonella enterica in a Variety of Foods and Select Surfaces." Journal of AOAC INTERNATIONAL 96, no. 4 (July 1, 2013): 822–41. http://dx.doi.org/10.5740/jaoacint.12-324.
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Abstract The Atlas™ Salmonella detection assay was compared to the reference culture methods for 12 foods and three surfaces. Comparison of the Atlas method to the U.S. Food and Drug Administration Bacteriological Analytical Manual (FDA/BAM) and U.S. Department of Agriculture-Food Safety and Inspection Service/Microbiology Laboratory Guidebook (USDA-FSIS/MLG) reference methods required an unpaired approach. Each method had a total of 320 samples inoculated with an S. enterica strain. Each food and surface was inoculated with a different strain of S. enterica at two different levels/method. Meat and egg products were compared to the USDA-FSIS/MLG 4.05 method. All other foods were compared to the FDA/BAM-5 method. The Atlas method had 148 positives out of 320 total inoculated samples, compared to 119 positives for the reference methods. Overall, the probability of detection analysis of the results showed equivalent or better performance by the Atlas Salmonella detection method compared to the reference methods. The Atlas Salmonella detection assay detected all 100 inclusive organisms and none of the 30 exclusive organisms. The lot-to-lot and kit stability studies showed no statistical differences between lots or over the term of the shelf-life. Instrument-to-instrument testing showed no statistical difference between instruments. Finally, the robustness study showed no difference when the sample volume added to the Atlas Salmonella detection assay varied by 10%, storage time was extended up to 5 days before analysis, or enrichment times were varied from 12 to 24 h.
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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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KRONE, CHERYL A., and WAYNE T. IWAOKA. "Commercial Food Processing Operations and Mutagen Formation." Journal of Food Protection 50, no. 2 (February 1, 1987): 167–74. http://dx.doi.org/10.4315/0362-028x-50.2.167.
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Thermally-induced bacterial mutagens are formed when foods are processed by some commercial food preservation techniques. The processes which involve longer times and higher temperatures are most likely to produce mutagens (e.g., canning and evaporative concentration). Pasteurization and spray drying processes possess a low potential for creation of mutagens. The types of food products with the greatest tendency to contain mutagens following heat treatments are muscle foods such as canned meats and fish. Canned beef broth, chili, hash, roast beef, pink and red salmon, and mackerel contain substances which induce mutation rates up to 20 times higher than spontaneous revertant colonies in the Ames Salmonella mutagenicity assay. Using canned pink salmon as a representative product, reprocessing increased mutagen content, whereas addition of Maillard-browning reaction inhibitors led to significant decreases in mutagen formation. Even though thermally-induced mutagens can arise during household cooking (e.g., frying and charcoal grilling), the consumer can choose to minimize their production through use of lower temperature methods such as boiling, steaming or microwave heating. This option is not available to the consumer of commercially canned foods. Hence, further research into the reduction of mutagen formation during thermal processing is needed.
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LITTLE, C. L., S. K. SAGOO, I. A. GILLESPIE, K. GRANT, and J. McLAUCHLIN. "Prevalence and Level of Listeria monocytogenes and Other Listeria Species in Selected Retail Ready-to-Eat Foods in the United Kingdom." Journal of Food Protection 72, no. 9 (September 1, 2009): 1869–77. http://dx.doi.org/10.4315/0362-028x-72.9.1869.
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Although listeriosis is a rare cause of human disease in the United Kingdom, an increase in the number of cases has been observed since 2001, almost exclusively in persons older than 60 years. This increase prompted this study on the microbiological safety of ready-to-eat (RTE) foods, which included those types potentially linked to cases of listeriosis. Between May 2006 and April 2007, 6,984 RTE foods were sampled (2,168 sliced meats, 1,242 hard cheese, 1,088 sandwiches, 878 butter, 725 spreadable cheese, 515 confectionery products containing cream, and 368 probiotic drinks). The food types with the highest prevalence of Listeria monocytogenes were sandwiches (7.0%) and sliced meats (3.7% within shelf life, 4.2% end of shelf life). L. monocytogenes at >100 CFU/g (exceeding the European Commission's food safety criteria limit) only occurred in sandwiches (0.4%) and sliced meats (0.7% within shelf life, 1.0% end of shelf life). Contamination with L. monocytogenes at >100 CFU/g was more frequent in meats that were prepacked and/or of pack size ≥300 g and in sandwiches that were supplied prepacked that contained salad vegetables as an ingredient. Satisfactory microbiological quality was associated with premises on which the management was trained in food hygiene and those that complied with hazard analysis and critical control point principles. This study provides important information about the microbiological safety of RTE foods and demonstrates that the control of L. monocytogenes in such foods, and in particular sandwiches and sliced meats, is essential in order to minimize the risk of this bacterium being present at levels hazardous to health at the point of consumption.
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JOHNSON, ERIC A., JOHN H. NELSON, and MARK JOHNSON. "Microbiological Safety of Cheese Made from Heat-Treated Milk, Part II. Microbiology." Journal of Food Protection 53, no. 6 (June 1, 1990): 519–40. http://dx.doi.org/10.4315/0362-028x-53.6.519.
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A review of epidemiological literature identified six illness outbreaks transmitted via U.S. produced cheese during 40 years, 1948–1988. During these four decades, the United States cheese industry produced over 100 billion pounds of natural cheese (not including cottage and related varieties). The most frequent causative factor in U.S. and Canadian cheese-related outbreaks was post-pasteurization contamination. Faulty pasteurization equipment or procedures were implicated in one outbreak each in the U.S. and Canada. Use of raw milk was a factor in one outbreak in each country. Inadequate time-temperature combinations used for milk heat treatment were not implicated. The epidemiology of cheese-related outbreaks in the U.S., Canada, and Europe demonstrated that soft surface-ripened cheese, e.g. Camembert and Brie, are at significantly greater risk to transmit pathogens than other cheeses. No outbreaks were linked to hard Italian varieties, e.g. Parmesan, Romano, and Provolone. Varieties such as Cheddar and Swiss were infrequently involved. A variety of pathogens have been isolated from raw milk. Some, including Salmonella, Listeria, and enteropathogenic Escherichia coli can survive and grow in some cheeses. In one of the few published studies of milk heat-treatment for cheesemaking, multistrain or species mixtures of pathogens were inoculated into raw milk at levels of 105/ml which was heat-treated in a commercial HTST pasteurizer — mean holding time 17.6 s, minimum 16.2 s. All strains of Yersinia enterocolitica, Campylobactersp., Escherichia coli 0157:H7, and all but one Salmonella species were destroyed at 65°C (149°F). Salmonella senftenberg (rarely isolated from cheese) was inactivated at 69°C (156.2°F). Listeria monocytogenes in naturally contaminated milk at levels of 104 organisms per ml was inactivated at 66°C (150.8°F); laboratory-cultured inoculum at levels of 105 organisms per ml required 69.0°C (156.2°F). A multiplicity of practices other than pasteurization or heat-treatment contribute significantly to the microbiological safety of cheese. Some, such as milk quality management, lactic culture management, pH control, salt addition, and controlled curing conditions are established technologies. Others represent potential opportunities, such as natural inhibitory substances in milk, antibacterial substances, e.g. nisin and lysozyme.
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Wang, Rundong, Lijun Sun, Yaling Wang, Yijia Deng, Zhijia Fang, Yang Liu, Ying Liu, Dongfang Sun, Qi Deng, and Ravi Gooneratne. "Growth and Hemolysin Production Behavior of Vibrio parahaemolyticus in Different Food Matrices." Journal of Food Protection 81, no. 2 (January 1, 2017): 246–53. http://dx.doi.org/10.4315/0362-028x.jfp-17-308.
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ABSTRACTThe growth and hemolytic activity profiles of two Vibrio parahaemolyticus strains (ATCC 17802 and ATCC 33847) in shrimp, oyster, freshwater fish, pork, chicken, and egg fried rice were investigated, and a prediction system for accurate microbial risk assessment was developed. The two V. parahaemolyticus strains displayed a similar growth and hemolysin production pattern in the foods at 37°C. Growth kinetic parameters showed that V. parahaemolyticus displayed higher maximum specific growth rate and shorter lag time values in shrimp > freshwater fish > egg fried rice> oyster > chicken > pork. Notably, there was a similar number of V. parahaemolyticus in all of these samples at the stationary phase. The hemolytic activity of V. parahaemolyticus in foods increased linearly with time (R2 > 0.97). The rate constant (K) of hemolytic activity was higher in shrimp, oyster, freshwater fish, and egg fried rice than in pork and chicken. Significantly higher hemolytic activity of V. parahaemolyticus was evident in egg fried rice > shrimp > freshwater fish > chicken > oyster > pork. The above-mentioned results indicate that V. parahaemolyticus could grow well regardless of the food type and that contrary to current belief, it displayed a higher hemolytic activity in some nonseafood products (freshwater fish, egg fried rice, and chicken) than in one seafood (oyster). The prediction system consisting of the growth model and hemolysin production algorithm reported here will fill a gap in predictive microbiology and improve significantly the accuracy of microbial risk assessment of V. parahaemolyticus.
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DOMÉNECH, E., J. A. AMORÓS, and I. ESCRICHE. "Food Safety Objectives for Listeria monocytogenes in Spanish Food Sampled in Cafeterias and Restaurants." Journal of Food Protection 74, no. 9 (September 1, 2011): 1569–73. http://dx.doi.org/10.4315/0362-028x.jfp-11-033.
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To gain more insight into the context of food safety management by public administrations, food safety objectives must be studied. The Valencian administration quantified the prevalence of Listeria monocytogenes in cafeterias and restaurants in this region of Spain between 2002 and 2010. The results obtained from this survey are presented here for 2,262 samples of fish, salad, egg, cold meat, and mayonnaise dishes. Microbiological criteria defined for L. monocytogenes were used to differentiate acceptable and unacceptable samples; more than 99.9% of the samples were acceptable. These findings indicate that established food safety objectives are achievable, consumer health at the time of consumption can be safeguarded, and food safety management systems such as hazard analysis critical control point plans or good manufacturing practices implemented in food establishments are effective. Monitoring of foods and food safety is an important task that must continue to reduce the current L. monocytogenes prevalence of 0.1% in restaurant or cafeteria dishes, which could adversely affect consumer health.
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PETERZ, MATS, CHRISTER WIBERG, and PER NORBERG. "Comparison of Media for Isolation of Bacillus cereus from Foods." Journal of Food Protection 48, no. 11 (November 1, 1985): 969–70. http://dx.doi.org/10.4315/0362-028x-48.11.969.
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Three media for isolation of Bacillus cereus from foods were compared: mannitol-egg yolk-polymyxin (MYP) agar, polymyxin pyruvate-egg yolk-mannitol-bromothymol blue agar (PEMBA) and non-selective blood agar. Twenty-six of 45 samples of different reconstituted and incubated dry food products and 18 of 29 samples of milk and cream (incubated overnight) contained B. cereus. None of the media performed significantly better than the others as regards quantitative recovery or selectivity.
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ALTEKRUSE, SEAN F., DEBRA A. STREET, SARA B. FEIN, and ALAN S. LEVY. "Consumer Knowledge of Foodborne Microbial Hazards and Food-Handling Practices." Journal of Food Protection 59, no. 3 (March 1, 1996): 287–94. http://dx.doi.org/10.4315/0362-028x-59.3.287.
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A national telephone survey was conducted of 1,620 randomly selected U.S. residents who spoke English, were at least 18 years old, and resided in households with kitchen facilities. Respondents were interviewed about their recognition of foodborne pathogens, foods at risk for transmitting infection, knowledge of safe food handling, and food-handling practices. One-third of the respondents who prepared meals reported unsafe food hygiene practices: e.g., they did not wash hands or take precautions to prevent cross-contamination from raw meat. Unsafe practices were reported more often by men, adults 18 to 29 years of age, and occasional food preparers than by women, persons 30 years old or older, and frequent food preparers. Respondents who identified a food vehicle for Salmonella spp. were more likely to report washing their hands and cleaning cutting boards after preparing raw meat and poultry. The results raise concerns about consumer food-handling practices. The influence of food safety training, food-handling experience, and age on food-handling practices should be studied further. Awareness of a food vehicle for Salmonella spp., for example, may indicate knowledge of the etiology of foodborne disease that promotes safe food handling. Understanding the factors associated with safe food handling will assist in development of effective safe-food instruction programs.
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Wang, Siyun, Adam M. Phillippy, Kaiping Deng, Xiaoqian Rui, Zengxin Li, Mary Lou Tortorello, and Wei Zhang. "Transcriptomic Responses of Salmonella enterica Serovars Enteritidis and Typhimurium to Chlorine-Based Oxidative Stress." Applied and Environmental Microbiology 76, no. 15 (June 18, 2010): 5013–24. http://dx.doi.org/10.1128/aem.00823-10.
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ABSTRACT Salmonella enterica serovars Enteritidis and Typhimurium are the leading causative agents of salmonellosis in the United States. S. Enteritidis is predominantly associated with contamination of shell eggs and egg products, whereas S. Typhimurium is frequently linked to tainted poultry meats, fresh produce, and recently, peanut-based products. Chlorine is an oxidative disinfectant commonly used in the food industry to sanitize the surfaces of foods and food processing facilities (e.g., shell eggs and poultry meats). However, chlorine disinfection is not always effective, as some S. enterica strains may resist and survive the disinfection process. To date, little is known about the underlying mechanisms of how S. enterica responds to chlorine-based oxidative stress. In this study, we designed a custom bigenome microarray that consists of 385,000 60-mer oligonucleotide probes and targets 4,793 unique gene features in the genomes of S. Enteritidis strain PT4 and S. Typhimurium strain LT2. We explored the transcriptomic responses of both strains to two different chlorine treatments (130 ppm of chlorine for 30 min and 390 ppm of chlorine for 10 min) in brain heart infusion broth. We identified 209 S. enterica core genes associated with Fe-S cluster assembly, cysteine biosynthesis, stress response, ribosome formation, biofilm formation, and energy metabolism that were differentially expressed (>1.5-fold; P < 0.05). In addition, we found that serovars Enteriditis and Typhimurium differed in the responses of 33 stress-related genes and 19 virulence-associated genes to the chlorine stress. Findings from this study suggest that the oxidative-stress response may render S. enterica resistant or susceptible to certain types of environmental stresses, which in turn promotes the development of more effective hurdle interventions to reduce the risk of S. enterica contamination in the food supply.
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DAY, J. B., and R. C. WHITING. "Development of a Macrophage Cell Culture Method To Isolate and Enrich Francisella tularensis from Food Matrices for Subsequent Detection by Real-Time PCR." Journal of Food Protection 72, no. 6 (June 1, 2009): 1156–64. http://dx.doi.org/10.4315/0362-028x-72.6.1156.
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Francisella tularensis is a gram-negative bacterium that can cause gastrointestinal or oropharyngeal tularemia in humans from ingestion of contaminated food or water. Despite the potential for accidental or intentional contamination of foods with F. tularensis, there are no techniques currently available to detect this organism in specific food matrices. In this study, a macrophage cell culture system is combined with real-time PCR to identify F. tularensis in food matrices. The method utilizes a mouse macrophage cell line (RAW 264.7) as host for the isolation and intracellular replication of F. tularensis. Exposure of macrophages to F. tularensis–contaminated food matrices results in uptake and intracellular replication of the bacteria, which can be subsequently detected by real-time PCR analysis of the DNA released from infected macrophage cell lysates. Macrophage monolayers were exposed to infant formula, liquid egg whites, and lettuce contaminated with varying quantities of F. tularensis. As few as 10 CFU/ml (or CFU per gram) F. tularensis was detected in infant formula and lettuce after 5 h postinfection. As few as 10 CFU/ml F. tularensis was detected in liquid egg whites after 18 h postinfection. Intracellular F. tularensis could also be isolated on Mueller-Hinton medium from lysates of macrophages infected with the bacteria in infant formula, liquid egg whites, and lettuce for subsequent confirmatory identification. This method is the first to successfully identify F. tularensis from select food matrices.
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SOON, JAN MEI. "Consumers' Awareness and Trust Toward Food Safety News on Social Media in Malaysia." Journal of Food Protection 83, no. 3 (February 17, 2020): 452–59. http://dx.doi.org/10.4315/0362-028x.jfp-19-415.
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ABSTRACT Social media offers numerous advantages for personal users and organizations to communicate, socialize, and market their products. When used correctly, social media is an effective tool to communicate and to share food safety news and good practices. However, there have been reports of fake food safety news shared via social media, fueling panic and resulting in a loss of revenue. Thus, this study aimed to investigate the consumers' awareness, trust, and usage of social media in communicating food safety news in Malaysia. A questionnaire divided into five sections—(i) demographics, (ii) reaction to food safety news, (iii) consumers' awareness, (iv) social media truth and level of trust, and (v) social media uses and content creation—was created and shared online. A total of 341 questionnaires were returned of which 339 surveys were valid. This study revealed that less than one-third of the study group (27.1%) knew which of the food safety news were fake. Most respondents (67.8%) were less likely to purchase the affected foods if the foods were featured in social media as problematic, although no differences were made between true and fake news and how that would influence respondents' willingness to purchase affected foods. Overall, 62% of the respondents agreed or strongly agreed about the usage of social media and its ability to prevent food poisoning cases, while more than 50% of the respondents were in total agreement that social media allow consumers to act more responsibly by sharing food safety news. Respondents tended to trust information shared by scientists (67.5%) and family members and friends (33%). Respondents would most often share the news after verifying its authenticity (46%). If respondents experienced a personal food safety issue (e.g., discovered a fly in their meal), they seldom or never took photos to post online (56.1%). It is possible that the respondents preferred to inform the food handlers and/or shop owners about the affected products rather than post the photos online. It is suggested that targeted food safety information and media literacy be provided to improve consumers' awareness and to positively influence self-verification of the food safety information before sharing. This study provides crucial insights for a range of stakeholders, particularly public authorities, food bloggers, and the public, in using social media effectively to build consumers' awareness and trust in food safety information. HIGHLIGHTS
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Karssa, Tiruha Habte, Kebede Abegaz Ali, and Edessa Negera Gobena. "The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)." International Journal of Life Sciences 8, no. 1 (March 3, 2014): 7–13. http://dx.doi.org/10.3126/ijls.v8i1.8716.
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Kocho is starchy food product obtained from a mixture of the scraped pulp of pseudo stem and pulverized corm of enset plant (Ensete ventricosum). Ensete ventricosum is a drought resistant plant and can be cultivated as an alternative food source for food security problem around the globe. This study was conducted to examine the fermentation process, the microbial dynamics and the physicochemical changes that occur during traditional fermentation of kocho. Survey on kocho fermentation was carried out at three localities in the vicinity of Hawassa city, Southern Ethiopia. Matured enset plants were purchased and processed and fermented following the traditional methods practiced by the Sidama (local people living in and around Hawasa City) women. Kocho samples were taken for microbiological and physicochemical analysis. The fermentation process was conducted in two Phases: Phase I (surface fermentation or without burring) and Phase II (pit fermentation or buried in pit) under five treatment conditions (kocho dough with traditional starter culture in bucket at surface or not buried in the pit, Kocho dough without traditional starter in bucket at surface or not buried, kocho dough with traditional starter culture in bucket buried in the pit, kocho dough without traditional starter culture in bucket buried in the pit and traditional kocho fermentation in pit). At Phase I, Aerobic mesophilic counts (AMC) were varied between 3.8 and 7.8 log CFU/g in all treatments. Correspondingly lactic acid bacteria (LAB) and yeasts were varied between 2.3 to 9.5 and 2.1 to 8.3 log CFU/g respectively. The pH value ranged from 6.12 to 4.50. At Phase II, AMC showed decreasing trend and enterobacteriaceae were totally inhibited towards the end as pH value lowered. Inconsistent variation was observed on LAB and yeast counts. Results suggested that LAB and yeasts were identified as the major microorganisms responsible for the fermentation of kocho. The isolates need further investigation to identify to species and/or strain level and use in starter culture development. DOI: http://dx.doi.org/10.3126/ijls.v8i1.8716
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Pintado, M. E., A. C. Macedo, and F. X. Malcata. "Review: Technology, Chemistry and Microbiology of Whey Cheeses." Food Science and Technology International 7, no. 2 (April 2001): 105–16. http://dx.doi.org/10.1177/108201320100700202.
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In whey cheese manufacture, whey, plain or added with milk, is heated by direct fire, bubbling steam or alternatively in jacketed vats. In some cases, salt s or organic acids are previously added. At 80-85 OC, the first particles of curd form; at 85-95 'C, the curd may be cooked for a few minutes to reduce moisture content and/or to obtain the desirable level of browning. After drainage at room temperature during molding for ca. 4 h, whey cheese is stored at ca. 4 'C. The typical mass yield is 6%, but addition of milk, calcium salts and preliminary concentration of protein (by condensation or ultrafiltration techniques) may increase yield considerably. Some types of whey cheeses are supposed to be consumed within a short time upon manufacture (e.g., Ricotta, Requeijdo and Manouri), whereas others bear a longer shelf life (e.g., Gjetost, Mysost and Myzithra). Whey cheeses are significantly different from one another in terms of chemical composition, which is mainly due to variations in the source and type of whey, as well as to the processing practices followed. Moisture content and pH of whey cheeses are usually high and favor microorganism growth (molds, yeasts, lactic acid bacteria and Enterobacteriaceae account for the dominant microflora in these cheeses). Adequate packaging of whey cheeses should be provided, and legislation should be prepared to fix standard characteristics of each type of whey cheese, and hence protect typical products from adulteration and fakes. Marketing efforts should also be aimed at increasing whey cheese consumption, either directly or incorporated in desserts, snack dips and pasta-type dishes.
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Skinner, Joanna, Payal Arora, Nicole McMath, and Meera Penumetcha. "Determination of Oxidized Lipids in Commonly Consumed Foods and a Preliminary Analysis of Their Binding Affinity to PPARγ." Foods 10, no. 8 (July 22, 2021): 1702. http://dx.doi.org/10.3390/foods10081702.
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Foods rich in poly unsaturated fatty acids (PUFA) are vulnerable to oxidation. While it is well established that endogenously derived oxidized lipids are ligands of the transcription factor PPARγ, the binding ability of diet-derived oxidized lipids is unknown. Our two-fold objective was to determine the oxidized lipid content and PPARγ binding ability of commonly consumed foods. Extracted food lipids were assayed for the peroxide value, conjugated dienes, and aldehydes, and PPARγ binding was assessed by an in vitro PPARγ ligand screening assay. Oxidized lipids were present in all foods tested at the time of purchase, and oxidation did not increase during storage. The peroxide values for walnuts, sunflower seeds, and flax meal were significantly lower at the end of three months as compared to the day of purchase (peroxide value: 1.26 ± 0.13 vs. 2.32 ± 0.4; 1.65 ± 0.23 vs. 2.08 ± 0.09; 3.07 ± 0.22 vs. 9.94 ± 0.75 mEq/kg fat, p ≤ 0.05, respectively). Lipids extracted from French fries had the highest binding affinity (50.87 ± 11.76%) to PPARγ compared to other foods. Our work demonstrates that oxidized lipids are present in commonly consumed foods when purchased, and for the first time demonstrates that some contain ligands of PPARγ.
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BAHK, GYUNG-JIN, and EWEN C. D. TODD. "Determination of Quantitative Food Consumption Levels for Use in Microbial Risk Assessments: Cheddar Cheese as an Example." Journal of Food Protection 70, no. 1 (January 1, 2007): 184–93. http://dx.doi.org/10.4315/0362-028x-70.1.184.
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Microbial risk assessment (MRA) is becoming increasingly used in the management of food safety because it can be used to quantify risks and help rank intervention strategies. The exposure assessment components of the assessments have become complex with many aspects of the contamination, survival, and growth of a pathogen in a food being taken into consideration. Insufficient consumption data constitutes an important data gap and consequently one of many sources of uncertainty in MRA even though the effects of uncertainty are smaller than those affecting bacterial concentration in foods. Therefore, food consumption data also play an important role in exposure assessment of MRA. In the United States, there are large-scale, nationwide sets of consumption data available for use in MRA, i.e., the National Health and Nutrition Examination Survey (NHANES). Newly released dietary interview data in the NHANES 2001 to 2002 survey show that it has been redesigned and that the data were sufficiently updated from previous versions to have more value for MRAs. We propose a model that can effectively use the new data sets and be incorporated into MRAs, using as an example consumption of Cheddar cheese/American-type cheese. This model included the prevalence of food eaten as well as the amount and frequency. We determined the amount of Cheddar/American cheese consumed per day with probability distribution (e.g., lognormal distribution). These could be further determined by gender, age, pregnancy, and combination food type, which we plan to do in the future. The frequency of the range of serving numbers for Cheddar/American cheese consumed per person per day and prevalence as the proportion of a population (e.g., survey respondents) eating a certain food in a day are also presented. Unlike traditional published mean values, the results of this model provide probability distribution intakes that can be compared with mean and median intakes. This allows values in the upper percentiles to be considered for inclusion in MRAs. We believe this simulation model can be adapted with different variables applicable to different foods, pathogens, and specific health risk population groups.
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Hassoun, Abdo, Maria Carpena, Miguel A. Prieto, Jesus Simal-Gandara, Fatih Özogul, Yeşim Özogul, Özlem Emir Çoban, et al. "Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review." Antioxidants 9, no. 9 (September 17, 2020): 882. http://dx.doi.org/10.3390/antiox9090882.
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Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
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HOLST, MEGHAN M., LAURA G. BROWN, BRENDALEE VIVEIROS, BRENDA V. FAW, NICOLE HEDEEN, WENDY McKELVEY, DAVID NICHOLAS, DANNY RIPLEY, and SUSAN R. HAMMONS. "Observed Potential Cross-Contamination in Retail Delicatessens." Journal of Food Protection 84, no. 6 (January 28, 2021): 1055–59. http://dx.doi.org/10.4315/jfp-20-403.
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ABSTRACT Listeria monocytogenes is a persistent public health concern in the United States and is the third leading cause of death from foodborne illness. Cross-contamination of L. monocytogenes (between contaminated and uncontaminated equipment, food, and hands) is common in delicatessens and likely plays a role in the foodborne illness associated with retail deli meats. In 2012, the Centers for Disease Control and Prevention's Environmental Health Specialists Network conducted a study to describe deli characteristics related to cross-contamination with L. monocytogenes. The study included 298 retail delis in six state and local health departments' jurisdictions and assessed how well deli practices complied with the U.S. Food and Drug Administration Food Code provisions. Among delis observed using wet wiping cloths for cleaning, 23.6% did not store the cloths in a sanitizing solution between uses. Observed potential cross-contamination of raw meats and ready-to-eat foods during preparation (e.g., same knife used on raw meats and ready-to-eat foods, without cleaning in between) was present in 9.4% of delis. In 24.6% of delis with a cold storage unit, raw meats were not stored separately from ready-to-eat products in containers, bins, or trays. A proper food safety management plan can reduce gaps in cross-contamination prevention and should include adopting procedures to minimize food safety risks, instituting training with instruction and in-person demonstrations and certifying staff on those procedures, and monitoring to ensure the procedures are followed. HIGHLIGHTS
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Frenzel, Elrike, Thomas Letzel, Siegfried Scherer, and Monika Ehling-Schulz. "Inhibition of Cereulide Toxin Synthesis by EmeticBacillus cereusvia Long-Chain Polyphosphates." Applied and Environmental Microbiology 77, no. 4 (December 17, 2010): 1475–82. http://dx.doi.org/10.1128/aem.02259-10.
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ABSTRACTSevere intoxications caused by theBacillus cereusemetic toxin cereulide can hardly be prevented due to the ubiquitous distribution and heat resistance of spores and the extreme thermal and chemical stability of cereulide. It would therefore be desirable to inhibit cereulide synthesis during food manufacturing processes or in prepared foods, which are stored under time-temperature abuse conditions. Toward this end, the impacts of three long-chain polyphosphate (polyP) formulations on growth and cereulide production were examined. The inhibition was dependent on the concentration and the type of the polyP blend, indicating that polyPs and not the orthophosphates were effective. Quantitative PCR (qPCR) monitoring at sublethal concentrations revealed that polyPs reduced the transcription ofcesnonribosomal peptide synthetase (NRPS) genes by 3- to 4-fold along with a significantly reduced toxin production level. At lower concentrations, toxin synthesis was decreased, although the growth rate was not affected. These data indicate a differential effect on toxin synthesis independent of growth inhibition. The inhibition of toxin synthesis in food was also observed. Despite the growth ofB. cereus, toxin synthesis was reduced by 70 to 100% in two model food systems (reconstituted infant food and oat milk), which were analyzed with HEp-2 cell culture assays and high-performance liquid chromatography (HPLC)/electrospray ionization-time of flight mass spectrometry (ESI-TOF-MS). Accordingly,cespromoter activity was strongly downregulated, as visualized by using alux-based reporter strain. These data illustrate the potential of polyphosphate formulations to reduce the risk of cereulide synthesis in food and may contribute to targeted hurdle concepts.