Journal of Food Safety最新文献

{"title":"Rapid counting of coliforms and Escherichia coli by deep learning-based classifier","authors":"Rina Wakabayashi,&nbsp;Atsuko Aoyanagi,&nbsp;Tatsuya Tominaga","doi":"10.1111/jfs.13158","DOIUrl":"https://doi.org/10.1111/jfs.13158","url":null,"abstract":"<p>To ensure that food has been handled hygienically, manufacturers routinely examine the numbers of indicator bacteria, such as coliforms and <i>Escherichia coli</i>. Using the deep-learning algorithm YOLO, we developed a classifier that automatically counts the number of coliforms (red colonies) and <i>E. coli</i> (blue colonies) on a chromogenic agar plate. Using <i>Citrobacter freundii</i> IAM 12471^T and <i>E. coli</i> NBRC 3301, we trained our YOLO-based classifier with images of Petri dishes grown with each strain alone (10 images) and/or with a mixture of both strains (5 images). When the performance of the classifier was evaluated using 83 images, the accuracy rates for coliforms and <i>E. coli</i> reached 99.4% and 99.5%, respectively. We then investigated whether this classifier could detect other, non-trained coliform species (22 species) and <i>E. coli</i> strains (13 strains). The accuracy rates for coliforms and <i>E. coli</i> were 98.7% (90 Petri dishes) and 94.1% (46 Petri dishes), respectively. Furthermore, we verified the practical feasibility of the developed classifier using 38 meats (chicken, pork, and beef). The accuracy rates for coliforms and <i>E. coli</i> in meat isolates were 98.8% (80 Petri dishes) and 93.8% (35 Petri dishes), respectively. The time required to count coliforms/<i>E. coli</i> on a single plate was ~70 ms. This novel method should enable users to rapidly quantify coliforms/<i>E. coli</i> without relying on a human inspector's color vision, leading to improved assurance of food safety.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967555","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":"Microbiota of black tea at different manufacturing stages","authors":"S. H. S. Karunaratne,&nbsp;G. A. S. I. Abeygunawardena,&nbsp;D. L. Jayaratne,&nbsp;G. A. S. Premakumara,&nbsp;N. V. Chandrasekharan","doi":"10.1111/jfs.13152","DOIUrl":"https://doi.org/10.1111/jfs.13152","url":null,"abstract":"<p>In recent decades, the consumption of tea has increased due to its various associated health benefits, prompting growing concerns regarding the safety and quality of tea products. Nevertheless, there has been a significant dearth of scientific information regarding the microbiological status of black tea leaves. This study sought to bridge this knowledge gap by investigating the microflora present in tea leaves at various processing stages of black tea production. Samples were meticulously collected during distinct processing steps, and their culturable microorganisms were identified through sequence-based methods. The results revealed that the predominant bacterial genus throughout the tea manufacturing process was <i>Bacillus</i>, constituting a substantial 77% of the identified bacterial population. Other leading genera included <i>Klebsiella</i> (8%), <i>Lysinibacillus</i> (4%), <i>Escherichia</i> (2%) with the remaining 9% comprising various other genera. Among the fungal community, <i>Aspergillus</i> and <i>Penicillium</i> species exhibited a significantly higher relative abundance, each comprising 24%. Furthermore, yeast communities included <i>Debaryomyces, Candida, Hyphopichia, Rhodosporidiobolus</i>, and <i>Wickerhamomyces</i> species. <i>Lactobacillus fermentum</i> was identified in the fermented tea leaves, highlighting its role in the fermentation process. Yeasts and molds were also present in the final tea product, indicating potential post-processing contamination. The study did not detect any mycotoxins in any of the samples. These findings had indicated that presence of some microorganisms is extremely common in different processing stages while alien microorganisms are being introduced during manufacturing. Thus, emphasizing the need for stringent regulations and quality assurance practices within the tea industry to ensure the safety and quality.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141597153","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":"Modeling the growth behavior of Salmonella spp. in grated carrots inoculated with different inoculum levels stored at various temperatures","authors":"Basri Omac","doi":"10.1111/jfs.13150","DOIUrl":"https://doi.org/10.1111/jfs.13150","url":null,"abstract":"<p>The consumption of fresh and fresh-cut fruits and vegetables, such as carrots, has increased for the last decades for a healthy life and an adequate diet, but concerns regarding the microbial safety of them have been raised. The present study was conducted to develop predictive models for <i>Salmonella</i> spp. in grated carrots. The results showed that <i>Salmonella</i> spp. did not display growth at 5°C, but it grew in grated carrots at other temperatures (10, 15, 20, 25, and 37°C) for both inoculum levels. Also, the inoculum levels affected the growth of this pathogen in grated carrots when the storage temperatures ranged from 15 to 25°C. The theoretical minimum temperatures calculated using the Huang model were 3.48 and 5.79°C for inoculum levels of 10¹ and 10² CFU/g, respectively. The primary and secondary models performed well in terms of agreement between experimental and estimated values. Furthermore, compared to the Ratkowsky model, the theoretical minimum temperature was given a more reasonable value using the Huang model. The models developed in the present study will be a useful input for future quantitative microbial risk assessment to appraise the proliferation of <i>Salmonella</i> spp. in grated carrots throughout the production process, storage, and distribution.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141536938","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":"Enhancing microbial control in poultry processing: A comprehensive study on carcass washing systems","authors":"Débora Zamprogna Flores,&nbsp;Clarice Steffens,&nbsp;Natalia Paroul,&nbsp;Geciane Toniazzo Backes,&nbsp;Juliana Steffens,&nbsp;Eunice Valduga,&nbsp;Rogério Luis Cansian","doi":"10.1111/jfs.13151","DOIUrl":"https://doi.org/10.1111/jfs.13151","url":null,"abstract":"<p>In the poultry industry, the evisceration stage often sees the highest microbial load on chicken carcasses. While manual trimming has traditionally been employed to remove gastrointestinal contamination, Brazilian legislation allows the use of a carcass washing system as an alternative. This study aimed to establish and validate a protocol for the use of a chicken carcass washing system as a replacement for manual trimming in a major poultry processing facility in southern Brazil. The methodology followed international standards for microbial analysis such as total mesophilic counts and <i>Enterobacteriaceae</i>. Comparing contamination levels before and after treatments, significant reductions are seen. Manual trimming reduced contamination by 39.43% (gastric), 53% (fecal), and 50% (biliary). Washing achieved greater reductions, with a 96.37% drop in gastric contamination and complete elimination (100%) of fecal contamination. These results met statistical significance. Both procedures reduced contamination levels. Manual trimming maintained 50% of samples below the mean value without exceeding upper control limits (UCL). Washing increased the percentage of samples below the mean value from 46% to 54%, demonstrating its superior efficiency. For <i>Enterobacteriaceae</i>, trimming maintained 44% of samples below the mean value, and washing increased it from 46% to 48%. In conclusion, the carcass washing system effectively removes visible gastrointestinal contents, meeting regulatory standards and receiving authorization from the Federal Inspection Service for use in the facility.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141536658","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":"Prevalence of environmental microplastics in Taiwan and its impact on the seafood safety: An integrative review","authors":"Meng-Wei Lin,&nbsp;Vivian C. H. Wu,&nbsp;Chih-Sheng Lin","doi":"10.1111/jfs.13148","DOIUrl":"https://doi.org/10.1111/jfs.13148","url":null,"abstract":"<p>Human activity has led to microplastic contamination throughout the marine environment. As a result of widespread contamination, microplastics are ingested by many species of wildlife, including fish, cephalopods, and shellfish. Taiwan is surrounded by oceans that offer a rich range of seafood. Taiwanese residents can easily acquire seafood as a source of dietary protein. A recent research project by Greenpeace shows that the Taiwanese eat 16,000 microplastic particles per year. There is concern regarding microplastic physical and chemical toxicity, which poses potential health risks to the local community via food chains. Thus, monitoring microplastic contamination in seafood is imperative to provide helpful information for the government and local communities. Efforts should be taken to reduce microplastic pollution at the source to minimize potential effects on ecological and health safety. This review article emphasizes the urgent need for further research on microplastic pollution in Taiwan, highlights the potential challenges to mitigate this emerging environmental threat, and analyzes food safety hazards as well as microplastic contamination in seafood.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 3","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141424827","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":"Green approaches for biofilm eradication: Enhancing cleaning efficiency","authors":"Samah Mechmechani,&nbsp;Piyush Kumar Jha,&nbsp;Layal Karam,&nbsp;Heni Dallagi","doi":"10.1111/jfs.13149","DOIUrl":"https://doi.org/10.1111/jfs.13149","url":null,"abstract":"<p>Cleaning up biocontamination from surfaces is a critical aspect of maintaining a hygienic environment. Traditional cleaning methods often fall short when it comes to eliminating persistent biofilms and resilient bacteria. In recent years, alternative approaches utilizing antibiofilm enzymes, bacteriophages, essential oils (EOs), antibacterial peptides, and biosurfactants have emerged as promising strategies to combat biocontamination. This article explores the efficiency of these agents in targeting and eradicating biofilms, highlighting their mechanisms of action and potential applications. By leveraging the unique properties of these materials, we can enhance cleaning practices and improve public health outcomes by effectively eliminating biocontamination from various surfaces.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 3","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141430230","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":"Antimicrobial efficacy of select medicinal plant extracts from Bangladesh against food-borne bacterial pathogens","authors":"Alokesh Kumar Ghosh,&nbsp;Pieter Dewaele,&nbsp;Haibo Hu,&nbsp;Sujogya Kumar Panda,&nbsp;Walter Luyten","doi":"10.1111/jfs.13147","DOIUrl":"https://doi.org/10.1111/jfs.13147","url":null,"abstract":"<p>We assessed the antimicrobial activity of extracts prepared with four solvents (hexane, acetone, ethanol, water) from 45 medicinal plants used in Bangladesh. Food pathogenic bacteria (Gram-positive: <i>Bacillus cereus</i>, <i>Listeria innocua</i>, <i>Streptococcus faecalis</i>, and Gram-negative: <i>Escherichia coli</i>, <i>Pseudomonas aeruginosa</i>, <i>Salmonella enterica</i>, and <i>Shigella sonnei</i>) were tested using a broth microdilution method. The extraction yield was highest (26%) for the water extract of <i>Carica papaya</i> and lowest (0.4%) for the acetone extract of <i>Cynodon dactylon</i>. In general, acetone extracts exhibited much more antibacterial activity than those obtained with the other three solvents (hexane, ethanol, and water). Gram-positive bacteria were more sensitive than Gram-negatives. <i>Streptococcus faecalis</i> was the most susceptible to inhibition by examined extracts, whereas <i>E. coli</i> and <i>P. aeruginosa</i> were the most resistant. Most inhibitory concentration-50 (IC₅₀) values ranged between 101 and 500 μg/mL (64 extracts, 35.5%), followed by the range of 501–1000 μg/mL (40 extracts, 22.2%). Based on IC₅₀, the most effective plants were three species of <i>Piper</i> (<i>Piper nigrum</i>, <i>Piper betle</i>, and <i>Piper chaba</i>), followed by <i>Nigella sativa</i>, <i>Psidium guajava</i>, <i>Syzygium cumini</i>, <i>C. dactylon</i>, and <i>Phyllanthus emblica.</i> In addition, the toxicity of chosen extracts against normal and malignant cell lines was tested; the most effective extracts were toxic against the human lung carcinoma cell line A549, but less toxic against the human Caucasian foetal lung cell line WI26VA4. These findings suggest that some plant extracts could be employed to treat food-borne bacterial infections, or as herbal preservatives in the food sector.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 3","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141326508","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":"Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf-life extension of Chinese sausages low in sodium nitrite","authors":"Ping-Hsiu Huang,&nbsp;Yu-Wei Chen,&nbsp;Fan Hua-Jin,&nbsp;Shin-Yu Chen,&nbsp;You-Lin Tain,&nbsp;Chang-Wei Hsieh,&nbsp;Chih-Yao Hou,&nbsp;Ming-Kuei Shih","doi":"10.1111/jfs.13144","DOIUrl":"https://doi.org/10.1111/jfs.13144","url":null,"abstract":"<p>Resveratrol butyrate esters (RBEs) are novel resveratrol (RSV) derivatives synthesized by esterification with butyric acid. In addition, ED2 (3,4′-di-O-butanoylresveratrol) and ED4 (3-O-butanoylresveratrol) in different structural monomers of RBEs have been shown as abundant cellular antioxidants. Therefore, this study was performed to apply RSV and its esterified derivatives in the manufacturing and preservation of Chinese sausage, investigated these ingredients' impact on the sausage's physicochemical properties and changes during storage, and evaluated the feasibility of minimizing sodium nitrite's use in sausage production. This study showed that a high dose (500 ppm) of ED2 and ED4 (with the added 25 mg/kg of sodium nitrite) were effective in maintaining the color of sausages and extending the shelf-life for at least 30 days in refrigerated storage, which was consistent with 150 mg/kg sodium nitrite. Altogether, ED2 or ED4 can potentially reduce sodium nitrite usage by 83% while preventing lipid oxidation and antimicrobial effects, thereby effectively maintaining sausage product stability. Hence, RBEs facilitate the development of natural functional food additives that provide antioxidant benefits products for all ages of people, namely widely used in any processed food that requires antioxidant functionality or as dietary supplements.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 3","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141304249","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":"Development and characterization of cellulose-based smart films extracted from coconut waste","authors":"Aqsa Abid,&nbsp;Muhammad Talha,&nbsp;Abid Aslam Maan,&nbsp;Muhammad Kashif Iqbal Khan,&nbsp;Muhammad Asif,&nbsp;Irrum Babu","doi":"10.1111/jfs.13146","DOIUrl":"https://doi.org/10.1111/jfs.13146","url":null,"abstract":"<p>The increasing demands for safe and quality packaged food have diverted all the intentions toward the enhancement of hazard detection and quantification techniques. The integration of smart functions with the novel biomaterials-based packaging provides an effective approach to deal with the uplifting concerns of food safety and environmental pollution. In the current study, firstly the cellulose was extracted from coconut waste, then it was subjected to prepare biodegradable films and lastly the films were incorporated with curcumin or quercetin dihydrate. The films were characterized for their mechanical, barrier and smart properties. The incorporation of curcumin or quercetin dihydrate improved the physicochemical properties of the cellulose films, including strength, elongation at break (EAB), water vapor permeability (WVP), biodegradability, antioxidant and antimicrobial activity. However, the moisture content and water solubility decreased. The scanning electron microscopy (SEM) images depicted the rough surface of curcumin incorporated smart films which represents successful application of curcumin, while cracks and pits were observed for the films with the higher concentration of quercetin dihydrate. All the smart films showed effective responses against pH ranging from 2 to 14.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 3","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141304248","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":"The antibacterial, antioxidant, and insecticidal activities of essential oils from Thymus vulgaris L., Salvia officinalis L., and Ocimum basilicum L.","authors":"Cassia Duarte Oliveira,&nbsp;Maria das Graças Cardoso,&nbsp;Luis Roberto Batista,&nbsp;Eduardo Alves,&nbsp;Maria Beatriz Pereira Rosa,&nbsp;Vanuzia Rodrigues Fernandes Ferreira,&nbsp;Luciano de Souza,&nbsp;Maria Pineda,&nbsp;Antonia Isadora Fernandes,&nbsp;David Lee Nelson,&nbsp;Khalid Haddi","doi":"10.1111/jfs.13145","DOIUrl":"https://doi.org/10.1111/jfs.13145","url":null,"abstract":"<p>The essential oils from <i>Thymus vulgaris</i>, <i>Salvia officinalis</i>, and <i>Ocimum basilicum</i> were extracted by hydrodistillation, characterized by gas chromatography/mass spectrometry, and quantified by gas chromatography/flame ionization detector. The principal constituents were thymol, <i>ρ</i>-cymene and carvacrol (<i>T. vulgaris</i>); camphor, β-pinene, and 1,8-cineole (<i>S. officinalis</i>); and (<i>E</i>)-anethole, linalool, and 1,8-cineole (<i>O. basilicum</i>). The essential oil from <i>T. vulgaris</i> was the most effective, forming inhibition halos of 46.16 ± 0.16 and 26.38 ± 0.33 mm, respectively, for <i>Salmonella choleraesuis</i> and <i>Listeria monocytogenes</i>. This essential oil was also more effective against <i>S. choleraesuis</i>, with a minimum inhibitory concentration of 8.85 mg mL⁻¹, and a minimum inhibitory concentration of 17.71 mg mL⁻¹ for <i>L. monocytogenes</i>. No bactericidal activity against <i>S. choleraesuis</i> and <i>L. monocytogenes</i> was observed for the essential oils from <i>S. officinalis</i>, and <i>O. basilicum</i>. Scanning electron micrographs showed that the addition of essential oils left the bacterial cells damaged and deformed. Significant 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity and lipid substrate protection were observed in the β-carotene bleaching assay for the essential oil from <i>T. vulgaris</i>, with IC₅₀ of 231.13 ± 0.53 and 15.25 ± 0.38 μg mL⁻¹, respectively. A dose-dependent relationship between antioxidant activity and concentrations was observed in the tests. Toxicities of LC₅₀ = 1.24, 3.51 and 1.19 mg mL⁻¹ against <i>Drosophila suzukii</i> flies, respectively, were observed for the essential oils from <i>T. vulgaris</i>, <i>S. officinalis</i>, and <i>O. basilicum</i>. Results suggest that essential oils can be promising antioxidant agents, insecticides, and inhibitors of pathogenic bacteria.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 3","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141292575","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}