Journal of Food Safety最新文献

{"title":"Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection","authors":"Katrina Duggan,&nbsp;Mark Shepherd,&nbsp;Jean-Yves Maillard","doi":"10.1111/jfs.13117","DOIUrl":"https://doi.org/10.1111/jfs.13117","url":null,"abstract":"<p>In food preparation and manufacturing environments, surfaces contaminated with <i>Salmonella</i> can lead to outbreaks of Salmonellosis. We hypothesise that <i>Salmonella</i> resides on dry surfaces in a biofilm form leading to potential environmental persistence and transfer following contact. This is the first study reporting that <i>Salmonella</i> Typhimurium can form dry surface biofilm (DSB). Six disinfectants commonly used in the food industry were evaluated for their efficacy against the DSB. The two most efficacious formulations reduced bacterial viability in DSB by &gt;99.99% when combined with mechanical removal (5 sec wiping; 300 g weight). Five out of six formulations significantly reduced bacterial transfer when combined with wiping. Complete eradication of <i>Salmonella</i> Typhimurium DSB was challenging, and mechanical removal was essential to produce a &gt;99.99% reduction in bacterial viability within DSB. This study highlights a potential mode of survival of <i>Salmonella</i> Typhimurium on food-contact surfaces and DSB challenges for disinfection.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13117","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140343074","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":"Combined antibacterial effect of Origanum essential oils and antibiotics against multiresistant foodborne Salmonella isolated from poultry and shellfish in Morocco","authors":"Rajae Zahli,&nbsp;Aicha El Baaboua,&nbsp;Omar Belmehdi,&nbsp;Jamal Abrini,&nbsp;Mohammed El Maadoudi,&nbsp;Abdeltif El Harsal,&nbsp;Kaoutar El Issaoui,&nbsp;Nadia Mezzoug,&nbsp;Nadia Skali Senhaji","doi":"10.1111/jfs.13115","DOIUrl":"https://doi.org/10.1111/jfs.13115","url":null,"abstract":"<p>The present study aims to assess the antibacterial activity of endemic Moroccan Origanum essential oils (Origanum elongatum and Origanum compactum) alone and in association with antibiotics against multidrug resistant foodborne Salmonella. The well diffusion and microdilution procedures were used to evaluate the antibacterial activity. The synergistic interactions between antibiotics and EOs were determined using the checkerboard assay. The results of the antibacterial activity indicated that all of Salmonella serovars isolates that were examined were highly inhibited by EOs. This effect was confirmed by the microdilution technique, where 0.125% was noted as the smallest MIC value. Based on the obtained MBC values, O. elongatum shown a bactericidal action against the tested strains as indicated by the acquired MBC values. While O. compactum showed this effect against different serovars of Salmonella isolates. Origanum EOs could be employed as an alternative to the former protocols against resistant infectious diseases.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140343072","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":"Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation","authors":"Xiaoqiao Chen,&nbsp;Kailong Zheng,&nbsp;Yang Qu,&nbsp;Junhao Cao,&nbsp;Haozheng Yang,&nbsp;Xiuxia Li,&nbsp;Xuepeng Li","doi":"10.1111/jfs.13116","DOIUrl":"https://doi.org/10.1111/jfs.13116","url":null,"abstract":"<p>In this study, the effect of dielectric barrier discharge (DBD) cold plasma at different voltages (60, 70, and 80 kV) on the freshness and quality changes of rainbow trout was investigated. The results showed that the voltage of DBD was negatively and positively correlated with the total viable counts and degree of lipid oxidation, respectively. Based on the magnitudes of TVC and TVB-N, it was observed that the 70 kV DBD treatment extended the shelf life of fillets by at least 2 days. Furthermore, texture softening due to the extension of storage time was alleviated by the DBD treatment. Under 70 kV DBD treatment, the degree of myofibril fragmentation and the leaching of small molecule peptides were reduced. Microstructure analysis revealed that the DBD treatment delayed the textural deterioration during cryopreservation. Taken together, the shelf life of fillets could be extended by 70 kV DBD treatment, while its freshness and quality could be well maintained.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140343073","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 evaluation of sandwich ELISA for detection and quantification of staphylococcal enterotoxin-A in food","authors":"Mamta Singh,&nbsp;Ravi Kant Agrawal,&nbsp;Bhoj Raj Singh,&nbsp;Sanjod Kumar Mendiratta,&nbsp;Deepak Kumar,&nbsp;Bablu Kumar","doi":"10.1111/jfs.13114","DOIUrl":"https://doi.org/10.1111/jfs.13114","url":null,"abstract":"<p><i>Staphylococcus aureus</i> is an opportunistic zoonotic pathogen which secretes 24 different types of enterotoxins (SEs) and enterotoxin-like (SE<i>l</i>s) proteins. Classical enterotoxins (SEA–SEE) are responsible for &gt;95% of food poisoning outbreaks, of which SEA alone is responsible for &gt;75% of them. This study was undertaken to develop a sandwich enzyme-linked immunosorbent assay (ELISA) for sensitive, specific, and quantitative detection of staphylococcal enterotoxins-A in food. Optimization of sandwich ELISA was attempted in two ways: rabbit polyclonal anti-SEA as a capture antibody and mouse monoclonal anti-SEA as a detector antibody, and vice versa. In the optimization of sandwich ELISA, mouse monoclonal anti-SEA as a capture antibody and rabbit polyclonal anti-SEA as a detector antibody yielded the highest sensitivity of 0.5–0.75 ng mL⁻¹. The developed assay was found to be highly specific and exhibited equivalent sensitivity to a commercial kit. The developed sandwich ELISA may be utilized for the detection of staphylococcal enterotoxin-A in food as a cheap alternative to available commercial kits. The developed sandwich ELISA may be useful for microbiological quality assurance of foods, especially in resource-limited developing countries.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140333105","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":"Stable chlorine dioxide combined with slightly acidic electrolyzed water as preservation strategies in large yellow croaker (Pseudosciaena crocea) during cold storage: Effects on microbiological, physicochemical, and sensorial qualities","authors":"Weiqing Lan,&nbsp;Qi Zhou,&nbsp;Xinyu Zhao,&nbsp;Jing Xie","doi":"10.1111/jfs.13113","DOIUrl":"https://doi.org/10.1111/jfs.13113","url":null,"abstract":"<p>Using stable chlorine dioxide (ClO₂) combined with slightly acidic electrolyzed water (SAEW), the quality variations of cold-stored large yellow croaker (<i>Pseudosciaena crocea</i>) were studied. The results of microbial indicators demonstrated that ClO₂ and SAEW treatment inhibited microbial growth. Moreover, ClO₂ + SAEW treatment had lower values of pH, malondialdehyde content, total volatile basic nitrogen, and higher water-holding capacity than those in other groups. From the results of free amino acids and trimethylamine, ClO₂ + SAEW treatment could delay the breakdown of umami amino acids and the accumulation of bitter amino acids in large yellow croaker. According to the results of microbial indexes and K-value, compared with sterile distilled water treatment, the shelf life of large yellow croaker with ClO₂ + SAEW treatment was extended for an additional 4 days. Therefore, ClO₂ + SAEW treatment is a potential method to preserve the flavor and quality of large yellow croaker during cold storage.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140291435","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":"Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound-ohmic combination treatment","authors":"Yaşar Özlem Alifakı,&nbsp;Sıla Barut Gök","doi":"10.1111/jfs.13111","DOIUrl":"https://doi.org/10.1111/jfs.13111","url":null,"abstract":"<p>This study aimed to optimize minimal thermal treatment conditions for sour cherry juice using response surface methodology. The effects of ultrasound power (UP; 54, 35, 14 W), ultrasound time (UT; 8, 5, 3 min), ohmic electrical field strength (OE; 40, 30, 20 V/cm) and ohmic time (OT; 8, 5, 3 min) on total phenolic content (TPC), antioxidant activity (AA), color values (<i>L</i>*, <i>a</i>*, <i>b</i>*, <math>\u0000 <semantics>\u0000 <mrow>\u0000 <mo>∆</mo>\u0000 <mi>E</mi>\u0000 </mrow>\u0000 <annotation>$$ Delta E $$</annotation>\u0000 </semantics></math>), total monomeric anthocyanin content (TMAC), polymeric color (PC), color density (CD), polymeric color ratio (PC%), total mesophilic aerobic bacteria (TMAB) and yeast-mold count (YM) were investigated. UP significantly affected TPC<i>, L</i>*, <i>a</i>*, <i>b</i>*, and <math>\u0000 <semantics>\u0000 <mrow>\u0000 <mo>∆</mo>\u0000 <mi>E</mi>\u0000 </mrow>\u0000 <annotation>$$ Delta E $$</annotation>\u0000 </semantics></math>, while OE affected TPC, TMAC, PC, PC%, and TYC. UT affected TPC, <i>L</i>*, AA, CD, PC and PC%, and OT level affected TPC and <i>b</i>* values. The optimum points were determined by considering maximum TPC as 28.7564, maximum AA as 6.7714, maximum TMAC as 4.9616, maximum <i>L</i>* as 21.3839, maximum <i>a</i>* as 5.5396, maximum <i>b</i>* as 3.4260, maximum color density as 27.1412, minimum polymeric color as 17.3148, minimum PC% as 4.9253, minimum TYC as 1.9251 and minimum TMBC as 2.3301. The optimum levels were found to be 54 W, 8 min, 27.06 V/cm and 8 min. Improvements in TPC, TMAC and AA were determined after ultrasound-ohmic combination thermal treatment. Although ohmic (OH) has the effect of maintaining juice quality, its effectiveness is impacted by the electrochemical properties of food. By using ultrasound, the electrical conductivity values of juices were increased; thus, ultrasound improved the electrochemical properties of sour cherry juice. Further studies are needed to evaluate the effects of ultrasound-ohmic combination for juice processing on a large scale.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140161468","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":"Detection of rice (with husk) moisture content based on hyperspectral imaging technology combined with MSLPP–ESMA–SVR model","authors":"Yuhao Zhong,&nbsp;Jun Sun,&nbsp;Kunshan Yao,&nbsp;Jiehong Cheng,&nbsp;Xiaojiao Du","doi":"10.1111/jfs.13112","DOIUrl":"https://doi.org/10.1111/jfs.13112","url":null,"abstract":"<p>Moisture content detection has guiding significance for the storage and quality detection of rice. To detect moisture content rapidly and non-destructively, hyperspectral imaging technology (400-1000 nm) was employed to analyze rice with different moisture content, and Savitzky–Golay mixed standard normalized variable algorithm (SG-SNV) was used for spectral data pretreatment. Furthermore, a modified supervised locality preserving projections (MSLPP) method was proposed to extract spectral features. The modeling results showed that MSLPP had better spectral feature extraction performance. Finally, to improve prediction accuracy, the equilibrium slime mold algorithm (ESMA) was introduced to obtain the optimal parameters (c, g) of the support vector regression (SVR) model. And MSLPP–ESMA–SVR model had higher prediction accuracy and stronger robustness, with R²_p reaching 0.9755 and root mean square error of prediction reaching 0.8597%. Therefore, hyperspectral imaging technology combined with MSLPP–ESMA–SVR model is feasible to detect rice moisture content.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140135410","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":"TV cooking shows—Consumer entertainment or education?","authors":"Andrej Ovca,&nbsp;Nastja Žižek,&nbsp;Mojca Jevšnik","doi":"10.1111/jfs.13108","DOIUrl":"https://doi.org/10.1111/jfs.13108","url":null,"abstract":"<p>The current observational study aims to determine the extent to which main food safety principles are addressed in Slovenian cooking shows and whether the type of main actor or television channel significantly impacts adherence to good hygiene practices. In general, our results show that food handling presented to the audience in Slovenian TV cooking shows often deviates from the main food safety recommendations. A comparison between amateur and professional chefs has shown notable but statistically insignificant differences. While in the area of personal hygiene, more deviations were found among amateur than among professional chefs (<i>p</i> = 0.011), we can observe the opposite in the area of preparation practices, albeit with insignificant difference (<i>p</i> = 0.884). The current study provides further evidence that there is a large gap between what viewers see and what they should have seen in television cooking shows from a food safety perspective.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13108","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140016444","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":"Molecular characterization of virulence and resistance genes in Salmonella strains isolated from chickens sold at the informal chicken market in Gauteng Province, South Africa","authors":"Thelma M. Mokgophi,&nbsp;Nomakorinte Gcebe,&nbsp;Folorunso Fasina,&nbsp;Abiodun A. Adesiyun","doi":"10.1111/jfs.13110","DOIUrl":"https://doi.org/10.1111/jfs.13110","url":null,"abstract":"<p>This cross-sectional study determined the occurrence of virulence and antimicrobial resistance genes in <i>Salmonella</i> strains recovered from chicken obtained from informal markets in Gauteng province, South Africa. The study also assessed the relationship between these characteristics, the source, the type of samples, and the serotypes of <i>Salmonella</i> isolates. A total of 151 samples (cloacal swabs, chicken carcasses, and carcass drips) were randomly collected from 47 informal market outlets in six townships in Gauteng province. <i>Salmonella</i> spp. was isolated and identified based on ISO 6579:2002 methods and confirmed by polymerase chain reaction (PCR) targeting <i>invA</i> gene fragment. Conventional PCR was used to detect 12 virulence and 18 antimicrobial resistance (AMR) genes in <i>Salmonella</i> spp. The most frequently detected virulence genes were <i>invA</i> (100%), <i>shdA</i> (91%), <i>mgtB</i> (87.7%), and <i>sopE</i> (81%), but considerably low for <i>spvC</i> (2.2%), <i>sefC</i> (1.5%), and <i>pefC</i> (0.4%). The differences in detection frequency were statistically significant (<i>p</i> &lt; 0.05). Tetracycline-resistant genes <i>tetA</i> (34.7%) and <i>tetB</i> (16%) were the most frequently detected, while Beta-lactam-resistant genes <i>blaTEM</i> (0.4%), <i>blaCMY-2</i> (0.4%) and quinolones resistant gene <i>qnrS</i> (0.4%) were detected in low frequency (<i>p</i> &lt; 0.05). The locations of the outlets and the types of samples were significantly associated with detecting some virulence and AMR genes. Significant but moderately to substantial positive correlations were observed for <i>qnrS</i>, <i>sul2</i>; <i>shdA</i>, and <i>mgtB</i> genes. The <i>pipA</i> and <i>spiC</i> were, however, substantially negatively correlated. Our findings show that detecting these virulence and AMR genes in <i>Salmonella</i> isolates serves as a potential health hazard to the public, environment, and poultry farming in Gauteng, South Africa.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13110","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140000799","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":"Acquisition of cephalosporin resistance genes blaCTX-M-55, blaCTX-M-65, and blaCMY-2 leads to quinolone resistance in colistin-resistant Escherichia coli harboring mcr-1 gene","authors":"Tatsuya Nakayama,&nbsp;Hien Thi Li,&nbsp;Phong Thanh Ngo,&nbsp;Doan Nguyen Minh Tran,&nbsp;Oanh Thi Hoang Nguyen,&nbsp;Phuong Hoai Hoang,&nbsp;Takahiro Yamaguchi,&nbsp;Michio Jinnai,&nbsp;Phuc Do Nguyen,&nbsp;Chinh Van Dang,&nbsp;Yuko Kumeda,&nbsp;Atsushi Hase","doi":"10.1111/jfs.13109","DOIUrl":"https://doi.org/10.1111/jfs.13109","url":null,"abstract":"<p>Food contamination with plasmid-mediated antibiotic-resistant <i>Escherichia coli</i> has not been thoroughly investigated. This study aimed to clarify the prevalence of colistin-resistant AmpC/extended-spectrum β-lactamase (ESBL)-producing <i>E. coli</i> harbouring <i>mcr</i> (COL-ESBL-EC) and to determine antibiotic resistance by comparison with AmpC/ESBL-producing <i>E. coli</i> (ESBL-EC) and colistin-resistant E. coli harbouring <i>mcr</i> (COL-EC). Sixty chicken meats were tested for COL-ESBL-EC contamination. The result showed that 64 COL-ESBL-EC were isolated from 66.7% of the samples, and compared with ESBL-EC and COL-EC were isolated before. The genotypes of the COL-ESBL-EC showed <i>bla</i>_CTX-M-55/TEM, <i>bla</i>_CTX-M-55, <i>bla</i>_CMY-2, and <i>bla</i>_CTX-M-65 were predominant. The COL-ESBL-EC results showed a similar trend for <i>bla</i>_CTX-M identification to that of ESBL-EC. The <i>mcr</i> was investigated, and <i>mcr-1</i> was detected in COL-ESBL-EC and COL-EC. Antibiotic susceptibility testing revealed that many strains of COL-ESBL-EC and ESBL-EC were resistant to quinolones, and fosfomycin (FOS). These results suggest that COL-ESBL-EC has simultaneously acquired AmpC/ESBL-related, quinolone, and FOS resistance genes in COL-EC.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13109","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140000798","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}