Journal of Food Safety最新文献

{"title":"Recovery and Survival of Aerosolized Escherichia coli and Enterococcus faecium on Food-Grade Rubber, HDPE Plastic, Stainless Steel, and Waxed Cardboard","authors":"Tuan Le,&nbsp;Joseph D. Eifert,&nbsp;Cyril A. Etaka,&nbsp;Laura K. Strawn","doi":"10.1111/jfs.70002","DOIUrl":"https://doi.org/10.1111/jfs.70002","url":null,"abstract":"<p>Contamination of food contact surfaces by airborne transmission of pathogens from the environment has contributed to disease outbreaks. Therefore, this study evaluated the survival and recovery of aerosolized generic <i>Escherichia coli</i> and <i>Enterococcus faecium</i> from four food contact surfaces (food-grade silicone rubber, high-density polyethylene [HDPE] plastic, stainless steel, and waxed cardboard), after four contact times (10, 20, 40, and 60 min), two relative humidity (RH) levels (high: 80%–90%, low: 40%–50%), three distances from aerosolization source (0, 36.5, and 73 cm; <i>E. coli</i> only), and with and without airflow (<i>E. coli</i> only). ANOVA test with Tukey's HSD at <i>α</i> = 0.05 was used to determine how treatment combinations influenced recovery. At high humidity, <i>E. coli</i> recovery on all materials after 40 min was ~1.0 log lower than recovery after 10 min, and further reduced by 1.0 log at 60 min. At lower humidity, <i>E. coli</i> recovery on all materials was ~1.0 log lower at 10 and 20 min compared with high humidity. Distances exerted no significance, whereas airflow presence lowered <i>E. coli</i> recovery. <i>E. coli</i> survival on all materials declined from ~5.0 log CFU/coupon at 0 h to 3.5 log CFU/coupon at 6 h, and 2.0 log CFU/coupon at 24 h post-inoculation. <i>E. coli</i> recovery was significantly lower (<i>p</i> &lt; 0.05) on waxed cardboard. Low RH and longer contact time reduced <i>E. coli</i> recovery but not <i>E. faecium. E. faecium</i> recovery was consistent across treatment combinations, with changes &lt; 0.5 log CFU/coupon. The findings are relevant for the survival of bacteria on common food contact surfaces and the potential of transmission to food products.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From Germination to Stagnation: Sodium Diacetate's Impact on Clostridium perfringens Spores","authors":"Shengnan Liu,&nbsp;Dong Liang,&nbsp;Miaoyun Li,&nbsp;Niancheng Hong,&nbsp;Yaodi Zhu,&nbsp;Lijun Zhao,&nbsp;Gaiming Zhao","doi":"10.1111/jfs.70001","DOIUrl":"https://doi.org/10.1111/jfs.70001","url":null,"abstract":"<div>\u0000 \u0000 <p>Sodium diacetate is recognized for its high efficiency as a preservative, demonstrating strong antibacterial properties that help extend the shelf life of food products. However, it is still unclear how it influences spores. This research investigated the influence of sodium diacetate on the germination and outgrowth stage in the revival process of <i>Clostridium perfringens</i> (<i>C. perfringens</i>) spores. The germination and outgrowth rate of spores after sodium diacetate treatment were measured. The changes of spore inner membrane were monitored by laser confocal microscope, electron scanning microscope and macromolecular leakage. The interaction between sodium diacetate and DNA was investigated by EB fluorescence probe, and the finding was verified by the outgrowth of spores in ham sausage. An investigation into the effects of sodium diacetate treatment on the biological activity, inner membrane permeability, morphology, and DNA integrity of spores devoid of both the coat and cortex revealed that sodium diacetate significantly hindered the transition of germinated spores into vegetative cells. In the presence of sodium diacetate, <i>C. perfringens</i> spores underwent germination, characterized by the hydrolysis of the spore cortex and the disassembly of the spore coat. As the spores advanced into the outgrowth phase, sodium diacetate penetrated their structure, causing damage to the inner membrane and compromising DNA integrity. Moreover, sodium diacetate was demonstrated to effectively inhibit spore outgrowth in ham sausage. This study provided theoretical guidance and references for the application of sodium diacetate in food to control the germination and outgrowth of spore-forming bacteria.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142737518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical Characterization, Cell-Based Safety, and Antioxidant Assessments of Lactobacillus helveticus Postbiotics and Their Potential Antibacterial Effects and Mode of Action Against Food-Borne Multidrug-Resistant Staphylococcus aureus and Enterohaemorrhagic Escherichia coli O157:H7","authors":"Amin Abbasi,&nbsp;Mohammad Hashemi,&nbsp;Hadi Pourjafar,&nbsp;Seyede Marzieh Hosseini,&nbsp;Hossein Samadi Kafil,&nbsp;Aziz Homayouni Rad,&nbsp;Mansoureh Taghizadeh,&nbsp;Hedayat Hosseini","doi":"10.1111/jfs.13174","DOIUrl":"https://doi.org/10.1111/jfs.13174","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to determine the chemical profile, cell-based safety, antioxidant properties, antibacterial effect, and mode of action of <i>Lactobacillus helveticus</i> postbiotics (LHPs) against <i>Escherichia coli</i> O157:H7 and multidrug-resistant <i>Staphylococcus aureus</i>. LHPs exhibited significant radical scavenging activity (83.59% ± 4.21% for Hydroxyl RSA; 98.33% ± 2.47% for DPPH; and 21.67% ± 2.79% for linoleic acid peroxidation inhibitory), and antibacterial action toward MDR <i>S. aureus</i> (inhibition zone (IZ): 32.76 mm; minimum inhibitory concentration (MIC): 36.00 μg/mL; minimum bactericidal concentration (MBC): 45.00 μg/mL; minimal effective concentration (MEC): 25 mg/mL for whole milk, and 30 mg/mL for ground meat) and <i>E. coli</i> O157:H7 (IZ: 25.63 mm; MIC: 60.00 μg/mL; MBC: 90.00 μg/mL: MEC: 35 mg/mL for whole milk, and 45 mg/mL for ground meat) (<i>p</i> &lt; 0.05). As an antimicrobial mode of action, significant alterations in the bacterial surface charge, membrane integrity, biofilm generation, auto-aggregation ability, and swimming/sliding motility, along with the subsequent intracellular content leakage from MDR <i>S. aureus</i> and <i>E. coli</i> O157:H7, were detected after treatment with LHPs (<i>p</i> &lt; 0.05). LHPs exerted a promoting influence on MV-4-11 macrophage cell viability, leading to a considerable increase in the functions of SOD and GSH-Px in these cells. As well, LHPs caused a reduction in the production of NO and a drop in ROS levels (<i>p</i> &lt; 0.05). Therefore, LHPs are a promising approach against MDR <i>S. aureus</i> and <i>E. coli</i> O157:H7 proliferations and have the capacity to be used in the food sector to combat safety issues caused by pathogenic microbes.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Sodium Chloride, Sodium Lactate, and Sodium Diacetate on the Growth Probabilities of Salmonella Spp. and Staphylococcus Aureus","authors":"Cheng-An Hwang,&nbsp;Lihan Huang,&nbsp;Shiowshuh Sheen","doi":"10.1111/jfs.13175","DOIUrl":"https://doi.org/10.1111/jfs.13175","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Salmonella</i> spp. and <i>Staphylococcus aureus</i> have been linked to foodborne illnesses caused by the consumption of processed meat products. This study examined the growth probabilities of these two pathogens as affected by sodium chloride (salt), sodium lactate, and sodium diacetate in a solid medium for using these three additives to improve the microbial safety of processed meat. Sterilized tryptic soy agar (TSA, 200 μL) formulated with a combination of salt (3%–8%, <i>a</i>_<i>w</i> 0.98–0.93), lactate (0%–2.4%), and diacetate (0%–0.25%) and inoculated with <i>Salmonella</i> spp. or <i>S. aureus</i> was dispersed into 96-well microplates and incubated at 37°C for 7 days. After incubation, a well showing any <i>Salmonella</i> spp. or <i>S. aureus</i> colonies was denoted as a growth event, otherwise a no-growth event. The number of growth events for each formulation was recorded. The effects of the additives on the growth event were analyzed by logistic regression to identify the growth and no-growth boundaries and the formulations that may prevent the growth of <i>Salmonella</i> spp. or <i>S. aureus</i>. For <i>Salmonella</i> spp., the observed minimum no-growth concentrations in TSA were 3% salt with 0.8% lactate+0.2% diacetate or 1.6% lactate+0.1% diacetate, 4% salt with 2.4% lactate, 5% salt with 0.25% diacetate, 6% salt with 0.8% lactate+0.15% diacetate, 7% salt with 0.8% lactate or 0.15% diacetate, and 8% salt alone. For <i>S. aureus</i>, the concentrations were 3% salt with 2.4% lactate+0.2 diacetate, 5% salt with 1.6% lactate+0.2% diacetate, 7% salt with 0.8% lactate+0.25% diacetate, and 8% salt with 0.8% lactate+0.20% diacetate or 1.6% lactate+0.15% diacetate. These no-growth formulations also inhibited the growth of both pathogens in cooked meat samples. Mathematical models were developed to describe the effects of the additives on the growth probabilities of <i>Salmonella</i> spp. and <i>S. aureus</i>. Findings from this study may be used for formulating refrigerated and shelf-stable meat products to reduce <i>Salmonella</i> spp. and <i>S. aureus</i> risk.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cold Plasma and Pulsed Light Inactivates Escherichia coli O157: H7 in Romaine Lettuce and Preserves Produce Quality","authors":"Sudarsan Mukhopadhyay,&nbsp;Brendan A. Niemira,&nbsp;Dike O. Ukuku,&nbsp;Ocen M. Olanya,&nbsp;Glenn Boyd,&nbsp;Zhonglin T. Jin,&nbsp;Xuetong Fan","doi":"10.1111/jfs.70000","DOIUrl":"https://doi.org/10.1111/jfs.70000","url":null,"abstract":"<div>\u0000 \u0000 <p>Fresh produce safety is important for consumer health. Intervention technologies that can lessen the pathogen threat and produce contamination is needed. In this research, cold plasma (CP), pulsed light (PL) and their combinations were assessed for inactivating <i>Escherichia coli</i> O157:H7 on Romaine lettuce. The effects of treatment on native microflora and sensory attributes of lettuce was also determined. An inoculum of multiple <i>E. coli</i> O157:H7 strains was employed for this study. Lettuce leaves were spot inoculated and then treated with PL (1–60 s), CP (15–60 s) or their optimized treatment combinations. A 30 s treatment with PL (fluence dose of 31.5 J/cm²), was optimum which provided 2.7 log CFU/g reduction of the pathogen, while 45 s treatment of CP was optimum, that delivered 2.1 log CFU/g log reduction. Combinations of PL and CP treatments were investigated for enhanced inactivation. For PL-CP combination, inoculated lettuce was treated with PL for 30 s followed by 45 s of CP exposure. While for CP-PL combination, treatments sequences were 45 s of CP treatment followed by 30 s PL treatment. Both combination treatments, PL-CP and CP-PL, resulted in synergistic inactivation of <i>E. coli</i> cells with &gt; 5 log reductions of the pathogen. These combination treatments significantly (<i>p</i> &lt; 0.05) reduced native microbiota and slowed their growth during storage. Additionally, treatment effects on lettuce quality was not adversely impacted. PL and CP are both non-aqueous, sustainable technologies. This study demonstrated that integration of PL and CP technology can enhance microbial safety and preserve quality of Romaine lettuce.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ginger Essential Oil Exerts Antibacterial Activity Against Shewanella putrefaciens by Disrupting Cell Structure and Resisting Biofilm","authors":"Weiqing Lan,&nbsp;Shuting Liu,&nbsp;Xuening Chen,&nbsp;Hongqiang Zhao,&nbsp;Xiaohong Sun","doi":"10.1111/jfs.13176","DOIUrl":"https://doi.org/10.1111/jfs.13176","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to elucidate the antibacterial mechanism and antibiofilm activity of ginger essential oil (GEO) against <i>Shewanella putrefaciens</i>. On the basis of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), alkaline phosphatase (AKPase), succinate dehydrogenase (SDH), and glucose-6-phosphate dehydrogenase (G6PDH) activities were analyzed to evaluate the damage degree of <i>S. putrefaciens</i> on cell wall and membrane, and the microstructure was observed by scanning electron microscope (SEM) to evaluate the action effect against <i>S. putrefaciens</i>. The results showed that the MIC and MBC of GEO against <i>S. putrefaciens</i> were 27.8125 mg/mL and 55.625 mg/mL, respectively. The surface structures and cell membrane of <i>S. putrefaciens</i> were rigorously damaged by 1 MIC and 2 MIC GEO, leading to the leakage of cellular nucleic acids, protein, and <i>β</i>-galactosidases from the bacterial cells. GEO could not only decrease the biomass of biofilm but also remove mature biofilm. In addition, GEO could reduce the production of exopolysaccharides and extracellular proteins, and could lessen the metabolic activity of biofilm cells. These results demonstrated that GEO exhibited efficient antibacterial characteristics against <i>S. putrefaciens</i>, which could act as a natural antibacterial and antibiofilm agent on the preservation of aquatic products.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of the Storage Temperature Effect on Phthalate Migration Potential in Vacuum-Packed Fish Fillets","authors":"Gonca Alak,&nbsp;Rabia Nur Yavas","doi":"10.1111/jfs.13173","DOIUrl":"https://doi.org/10.1111/jfs.13173","url":null,"abstract":"<div>\u0000 \u0000 <p>Information on the microplastic (MPs) migration, particularly phthalate acid esters (PAEs) in packaged seafood, is limited to a few studies. The aim of this study is to follow the possible migration potential and speed of phthalates in rainbow trout (<i>Oncorhynchus mykiss</i>) fillets stored in vacuum packaging depending on the storage temperature, as well as to determine the polyethylene polymer detection. For this purpose, the fillets were randomly distributed as three pieces in each bag, vacuum-packed, and stored at commonly used temperatures (+4°C and −20°C) for 3 months. On the first day of storage in fillet and packaging materials, in certain periods of storage, the phthalate content in the fillet of each temperature group was determined. It has been determined that the chemical composition of the bag used in the vacuum packaging process is affected by the temperature depending on the storage period, and different polymer types are formed in the packaged material. Ten types of PAEs including diisobutyl phthalate (DIBP), dibutylphthalate (DBP), di-n-pentyl phthalate (DPENP), di-n-hexyl phthalate (DHEXP), butylbenzylphthalate (BBP), di-(2-ethylhexyl)-phthalate (DEHP), dicyclohexyl phthalate (DCHP), di-n-octylphthalate (DNOP), di-iso-nonylphthalate (DINP), and di-isodecylphthalate (DIDP) were recorded in the packaging material and stored fillets. It was determined that the dominant PAE in the fillets were DPENP, and DEHP in the package at all temperature applications and storage periods. The findings help monitor the presence and migration of PAEs in foods and provide a motivating model for adopting the right technologies.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Epiphytic, Attached, and Internal Escherichia coli O157:H7 Subpopulations Associating With Romaine Lettuce Are Strain-Dependent and Affected by Relative Humidity and Pre- and Postharvest Plant State","authors":"Claire L. Hudson,&nbsp;Shirley A. Micallef","doi":"10.1111/jfs.13169","DOIUrl":"https://doi.org/10.1111/jfs.13169","url":null,"abstract":"<p>Romaine lettuce is susceptible to <i>Escherichia coli</i> O157:H7 contamination. We evaluated strain and pre- and postharvest lettuce product differences in <i>E. coli</i> O157:H7 subpopulation distribution on romaine lettuce at two relative humidity (RH) levels. Plants of romaine lettuce cultivar 'Carlsbad' harvested and processed 'Carlsbad' leaves, and store-bought ready-to-eat romaine lettuce were inoculated with <i>E. coli</i> O157:H7 reference strain EDL933 and romaine lettuce outbreak strain 2705C. Using four processing methods, we determined pathogen cell fractions representing All (entire population), Epiphytic (loosely attached cells), Strongly Attached + Internal (excluding loosely attached cells), and Internal (excluding epiphytic cells) subpopulations. Preharvest, 80% RH favored subpopulations in each cell fraction, compared to 40% RH (<i>p</i> &lt; 0.01 for both strains) and yielded 92%–100% internalization incidence of <i>E. coli</i> O157:H7, compared to 50%–57% at 40% RH. Levels of internal EDL933 cells were also 1.1 log higher than 2705C cells from plants kept at 80% RH (<i>p &lt;</i> 0.001). While EDL933 had lower measures of Strongly Attached + Internal cells compared to All and Epiphytic fractions (<i>p</i> &lt; 0.01), 2705C yielded no difference. Taken together, data suggest that the lettuce outbreak strain had a higher propensity for strong attachment to leaves and EDL933 internalized more successfully. Moreover, the Strongly Attached + Internal fractions of both strains were lower on preharvest 'Carlsbad' compared to 'Carlsbad' processed leaves (<i>p</i> &lt; 0.01), suggesting that <i>E</i>. <i>coli</i> O157:H7 attached less strongly to preharvest plants than postharvest cut and stored leaves of the same variety. Our study uncovers important factors influencing cultivar- and strain-specific differences in association and internalization of enteric pathogens on leafy greens.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 5","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13169","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142540963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Combined Cold Plasma and Organic Acid-Based Sanitizer Treatments Against Salmonella enterica on Tomato Surfaces","authors":"Dike O. Ukuku,&nbsp;Sudarsan Mukhopadhyay,&nbsp;Brendan A. Niemira,&nbsp;Ocen M. Olanya","doi":"10.1111/jfs.13172","DOIUrl":"https://doi.org/10.1111/jfs.13172","url":null,"abstract":"<div>\u0000 \u0000 <p>Incidence of foodborne illness due to bacterial contamination of fresh produce continue to exist despite continuous research on processing interventions to mitigate the problem. In this study, we combined atmospheric cold plasma treatments with an antimicrobial solution containing specific organic acids generally recognized as safe (GRAS) by the FDA and tested its antimicrobial efficacy against <i>Salmonella enterica</i> inoculated on tomato surfaces. Tomato surfaces were inoculated with at 5.6 log CFU/g of <i>Salmonella</i> by spotting 0.1 mL of 7 log CFU/ml <i>Salmonella</i> onto the tomato stem scars, and by dipping whole tomatoes into a solution of 7 log CFU/ml <i>Salmonella</i> for 3 min to achieve 4.1 log CFU/g. Antimicrobial efficacy of the organic acid-based sanitizer + cold plasma treatments for 30, 60, 120, 180, and 360 s, were investigated, and significant bacterial inactivation was achieved above 120 s treatments. At 120 s, surviving populations of aerobic mesophilic bacteria recovered on the tomatoes surfaces averaged &lt; 2 logs/g while yeast and mold survival averaged &lt; 1 CFU/g. Treatment combination with this organic acid-based sanitizer + cold plasma for 120 s resulted in a 4.9 log reduction of <i>Salmonella</i> on the stem scar area and a 3.9 log reduction on the smooth peel surface. Similarly, populations of aerobic mesophilic bacteria recovered on treated tomato surfaces averaged &lt; 0.3 log CFU/g. The results of this study indicate that combining an organic acid-based sanitizer with cold plasma treatments for ≥ 120 s can inactivates significant populations of <i>Salmonella</i> to enhance the microbial safety of tomato surfaces designated for fresh-cut salad.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 5","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Near-Infrared Spectroscopy-Based Chilled Fresh Lamb Quality Detection Using Machine Learning Algorithms","authors":"Xinxing Li,&nbsp;Changhui Wei,&nbsp;Buwen Liang","doi":"10.1111/jfs.13167","DOIUrl":"https://doi.org/10.1111/jfs.13167","url":null,"abstract":"<div>\u0000 \u0000 <p>Traditionally methods for assessing mutton quality rely on physical and chemical examination analyses that necessitate precise experimental environment conditions and specialized knowledge, often resulting in the compromise of the sample's structural integrity. To address these challenges, this study explores the application of near-infrared spectroscopy (NIR) as a non-destructive alternative for mutton quality evaluation, leveraging its operational simplicity, rapid analysis capabilities, and minimal requirement for technical expertise. Among various spectral data preprocessing techniques evaluated, multiple scattering correction (MSC) was found to significantly enhance model detection performance. Furthermore, principal component analysis (PCA) combined with the Mahalanobis Distance method was utilized for outlier identification. Finally, a mutton freshness detection model is constructed based on stacking ensemble learning, yielding an impressive accuracy rate of 0.976, outperforming other advanced approaches. In conclusion, our findings establish a robust theoretical framework for the rapid and non-destructive assessment of meat freshness, contributing to advancements in meat quality detection.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 5","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142524708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}