Journal of Food Safety最新文献

{"title":"Sanitizing of stainless steel surfaces in the food industry: Effect of gaseous ozone against pathogens and filamentous fungi","authors":"Elettra Berni,&nbsp;Matteo Belloli,&nbsp;Massimo Cigarini,&nbsp;Demetrio Brindani,&nbsp;Claudia Catelani Cardoso,&nbsp;Paola Mutti,&nbsp;Davide Imperiale","doi":"10.1111/jfs.13106","DOIUrl":"https://doi.org/10.1111/jfs.13106","url":null,"abstract":"<p>The aim of this work was to evaluate the resistance of two pathogenic bacteria (<i>Listeria monocytogenes</i> and <i>Salmonella enterica</i> subsp. <i>enterica</i> serotype Senftenberg), and three airborne food-spoiling filamentous fungi (<i>Hyphopichia burtonii</i>, <i>Penicillium nordicum</i>, and <i>Aspergillus brasiliensis</i> ATCC 16404) to gaseous ozone on stainless steel. Tests were carried out by exposing inoculated tiles to gaseous ozone in a laboratorial chamber at concentrations up to 50 mg/L and at times up to 180 min (bacteria) or 300 min (filamentous fungi). For bacteria, the resistance to gaseous ozone of <i>L. monocytogenes</i> proved markedly higher than that of <i>S. enterica</i>. Their D-values increased by seven times (from 27.3 to 200.7 min for the strain of <i>L. monocytogenes studied</i>; from 7.3 to 48.0 min for the <i>Salmonella</i> species studied) when the ozone concentration were reduced from 12 to 4 mg/L. For filamentous fungi, a substantial effect was observed only at 50 mg/L on single-layered inocula: at these conditions, <i>A. brasiliensis</i> ATCC 16404 proved the most resistant strain to gaseous ozone, its D-value (134.4 min) being higher than those registered for the tested strains of <i>H. burtonii</i> (9.9 min) and <i>P. nordicum</i> (17.1 min). The results demonstrated that the use of gaseous ozone as a sanitizing agent for environments and working surfaces seems to be a potential alternative to chemical sanitizers against the two pathogens studied, whereas it seemed effective against the three filamentous fungi studied only in limited circumstances.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139937303","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 inoculation (pre- vs. post-grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faecium NRRL B-2354","authors":"Surabhi Wason,&nbsp;Yhuliana Kattalina Nino Fuerte,&nbsp;Rossana Villa Rojas,&nbsp;Jeyamkondan Subbiah","doi":"10.1111/jfs.13105","DOIUrl":"https://doi.org/10.1111/jfs.13105","url":null,"abstract":"<p>The laboratory inoculation techniques should ideally mimic the real-life environment to reliably estimate the decimal reduction time (D-value) of bacteria for process validation. This study aims at investigating the influence of the inoculation method on the D-value of Salmonella in black pepper powder. Whole black peppercorns were either inoculated prior to grinding (pre-grinding procedure) or ground and then inoculated (post-grinding procedure). The ground black pepper was thermaly treated at 80°C for 0-30 min. The D80°C values of Salmonella inoculated by pre-grinding and post-grinding procedures were 5.5 ± 0.8 and 3.9± 0.3, respectively. Salmonella and <i>E. faecium</i> were significantly (p⟨0.05) more thermally resistant in ground black pepper when inoculated pre- rather than post-grinding. Therefore, inoculation protocol must be considered by spice industries while validating the pasteurization process. <i>E. faecium</i> is a suitable surrogate for Salmonella because of its higher decimal reduction time for both inoculation methods.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139720116","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 gas ultrafine bubbles on the potency of antimicrobials against Escherichia coli O157:H7 biofilms on various food processing surfaces","authors":"Phoebe Unger,&nbsp;Amninder Singh Sekhon,&nbsp;Sonali Sharma,&nbsp;Alexander Lampien,&nbsp;Minto Michael","doi":"10.1111/jfs.13107","DOIUrl":"https://doi.org/10.1111/jfs.13107","url":null,"abstract":"<p>This study investigated the impact of incorporating gas [air, carbon dioxide (CO₂), and nitrogen (N₂)] UFB on the potency of chlorine (Cl₂; 50, 100, and 200 ppm) and peracetic acid (PAA; 20, 40, and 80 ppm) antimicrobial (AM) solutions against fresh (3 days) and aged (30 days) <i>E. coli</i> O157:H7 biofilms on polypropylene, silicone, and stainless-steel surfaces. The biofilms were statically grown on polypropylene, silicone, and stainless-steel coupons (7.62 × 2.54 cm) at 25°C for 3 or 30 days by immersing in a 3-strain cocktail of <i>E. coli</i>. The incorporation of air, CO₂, and N₂ UFB in AM solutions resulted in significantly increased log reductions (2.1–3.7 logs) in fresh and aged <i>E. coli</i> biofilms on all surfaces compared to solutions without UFB, except for N₂ UFB on aged stainless-steel biofilms and air UFB on aged polypropylene biofilms, which resulted in similar log reductions as solutions without UFB (1.5–2.1 logs).</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139719960","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":"Encapsulation of SE-P47 phage specific to Salmonella Enteritidis and evaluation of its stability","authors":"Gamze Koçer Alaşalvar,&nbsp;Zeliha Yıldırım","doi":"10.1111/jfs.13103","DOIUrl":"https://doi.org/10.1111/jfs.13103","url":null,"abstract":"<p>This study was conducted to encapsulate the bacteriophage SE-P47 target to <i>Salmonella</i> Enteritidis by extrusion method and to examine its stability. Screening and optimization of effective factors in the encapsulation process were performed using fractional factorial design and face-centered central composite design, respectively. The optimum Na-alginate concentration and the ratio of coating material to phage for the encapsulation of SE-P47 phage were 1.5% (v/v) and 2:1, respectively. At the optimum encapsulation point, the highest encapsulation efficiency (98.52%), smallest capsule size (1.28 mm), and highest phage titer were achieved. When exposed to heat treatment at 80°C for 30 min, pH 2 and simulated gastric fluid (pH 2.0) for 120 min, the encapsulated phage maintained almost its stability, but the free (non-encapsulated) phage almost lost its activity. Phage release from beads in simulated intestinal fluid reached 100% in 4 h. In addition, free and encapsulated phage completely maintained their activity for 12 months at 4 and 25°C. The <i>Salmonella</i> phage encapsulated in this study exhibits high stability in harsh conditions. Thus, this encapsulated phage has the potential to be used as a biocontrol agent or therapeutic purposes in the food chain.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139676715","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 antimicrobial effect of eugenol against Campylobacter jejuni on experimental raw chicken breast meat model","authors":"Murat Gürbüz,&nbsp;Aydan Ercan,&nbsp;Burcu İrem Omurtag-Korkmaz","doi":"10.1111/jfs.13104","DOIUrl":"https://doi.org/10.1111/jfs.13104","url":null,"abstract":"<p><i>Campylobacter jejuni</i> is the predominant bacterial cause of gastroenteritis, the main cause of foodborne deaths. Currently, <i>Campylobacter</i> is a common foodborne pathogen found in poultry; thus, there is a need for the development of novel intervention strategies. The aim of the study was to examine the effect of eugenol on <i>C. jejuni</i> load in an experimental chicken meat model. We observed that eugenol was effective in reducing <i>C. jejuni</i> load for 7 days of storage. Eugenol treatment at all concentrations (1.28, 5.12, and 10.24 mg mL⁻¹) decreased <i>Campylobacter</i> load more significantly in the reference strain, and this decrease was dose-dependent throughout the storage period. Compared to the control group, eugenol reduced the counts of chicken isolate and the reference strain of <i>C. jejuni</i> by approximately 1.5 and 4.5 log/CFU, respectively, after 7 days of storage. Eugenol is a promising agent for improving the safety of poultry.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139655238","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":"Microbial diversity and prediction function profiling of microbial communities in rose jam","authors":"Ling-Xiao Liu,&nbsp;Ao-Nan Xia,&nbsp;Xiao-Juan Tang,&nbsp;Yan-Zhen Zhang,&nbsp;Xian-Shui Meng,&nbsp;Sheng-Ming Lei,&nbsp;Bin Wang,&nbsp;Shan-Li Peng,&nbsp;Yun-Guo Liu","doi":"10.1111/jfs.13102","DOIUrl":"10.1111/jfs.13102","url":null,"abstract":"<p>The microbial diversity of rose jam was analyzed by high-throughput sequencing, along with functional prediction of the bacterial community. The results indicate that <i>Pseudomonas</i>, <i>Pantoea</i>, and <i>Burkholderia</i> emerged were the top three dominant bacterial groups. Proteobacteria was particularly abundant in R4 (99.1%) and R6 (96.12%). <i>Zygosaccharomyces</i>, unclassified fungi, and <i>Botrytis</i> constituted the top three fungal groups. The presence of unclassified OTUs was observed in all samples, particularly in R6 (52.36%), R8 (45.28), and R9 samples (39.57%). Gene prediction using PICRUSt revealed the existence of multiple KEGG functional modules associated with human metabolism in each rose jam sample. The presence of a high abundance of functional genes indicated the microbial community's diverse wide range of microgenetic resources that can be further explored for research purposes. The microbial community found in rose jam exhibits remarkable diversity and encompasses valuable functional information relevant to human health.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139602163","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":"Challenges with food safety adoption: A review","authors":"Felix Kwashie Madilo,&nbsp;Angela Parry-Hanson Kunadu,&nbsp;Kwaku Tano-Debrah","doi":"10.1111/jfs.13099","DOIUrl":"https://doi.org/10.1111/jfs.13099","url":null,"abstract":"<p>Globally, the risk of foodborne diseases is high among the young, old, pregnant and immunocompromised groups. Strategies to improve safe food supply are poorly understood among stakeholders. In this paper, we discuss the importance of the adoption of food safety standards, the effects of non-compliance of food safety protocols, consumer-producer awareness of food safety, and the challenges involved in the adoption of food safety protocols. The major challenges include gaps in dissemination of relevant information, the cost involved in adoption of many food safety programs; low educational levels of food handlers, insufficient food testing laboratories; inadequate funding, equipment, and skilled personnel; and cost of training and education; and lack of coordination among organizations handling food safety issues. Building competencies of food safety personnel, inspectorates, national or regional laboratories and adequate resource support to industry and supporting agencies will enhance safety of the global food supply.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139399977","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":"Adhesion to and survival of foodborne pathogens in produce and strategies for their biocontrol","authors":"Jeannette Barba-León,&nbsp;Aurora Dolores Arista-Regalado,&nbsp;Lilia Mercedes Mancilla-Becerra,&nbsp;Mario Alberto Flores-Valdez,&nbsp;Delia Guillermina González-Aguilar","doi":"10.1111/jfs.13100","DOIUrl":"https://doi.org/10.1111/jfs.13100","url":null,"abstract":"<p>Foodborne pathogens can cause gastrointestinal infections in consumers and in some cases can even lead to outbreaks. In the last decade, it has been observed that some zoonotic pathogenic bacteria can use plants as secondary hosts. Contamination with foodborne bacteria becomes relevant in foods that are regularly eaten raw, such as lettuce, cilantro, fenugreek, rocket leaves, basil, and so forth, and some fruits such as tomatoes, melons, and green peppers; because the elimination of these pathogenic bacteria is difficult to achieve with conventional sanitization processes. Contamination of produce can occur throughout the entire production chain. In farmlands, pathogenic bacteria can contaminate the seed, mainly when contaminated water is used for irrigation. Later, bacteria can reach other plant tissues such as the stems, leaves, and fruits. Another form of contamination is when the produce is in contact with feces from domestic, production, or wild animals. Additionally, poor handling practices during harvest, packaging, distribution, and sale can contaminate produce. Studies have shown that foodborne pathogens can adhere to produce, sometimes forming a biofilm, and can also be internalized into the plant or fruit, which protects them from sanitation processes. For this reason, in this text we address three biocontrol strategies such as bacteria, lytic bacteriophages, and some fungi, as an alternative approach for the control of both foodborne and plant pathogens. Additionally, the use of these biological agents can represent an advantage for the development of the plant, making them a good strategy to favor yield.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139101044","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":"Lactic acid bacteria and spoilage bacteria: Their interactions in Escherichia coli O157:H7 biofilms on food contact surfaces and implications for beef contamination","authors":"Yuchen Nan,&nbsp;Argenis Rodas-Gonzalez,&nbsp;Kim Stanford,&nbsp;Celine Nadon,&nbsp;Xianqin Yang,&nbsp;Tim McAllister,&nbsp;Claudia Narváez-Bravo","doi":"10.1111/jfs.13101","DOIUrl":"https://doi.org/10.1111/jfs.13101","url":null,"abstract":"<p>This research explores the interaction between Shiga toxin-producing <i>Escherichia coli</i> (STEC) O157:H7 and bacteria species commonly found in beef processing environments, specifically <i>Carnobacterium</i>, <i>Lactobacillus</i>, <i>Comamonas</i>, <i>Raoultella</i>, and <i>Pseudomonas</i>. The study investigated how various environmental conditions impact the formation of biofilms and the ability of O157:H7 to transfer from multispecies biofilm onto beef surfaces. For this purpose, a mixture of lactic acid bacteria (LAB), spoilage bacteria (10⁶ CFU/mL), and <i>E. coli</i> O157 (10³ CFU/mL) were combined as follows: LAB (<b>T1)</b>: <i>Carnobacterium piscicola</i> + <i>Lactobacillus bulgaricus +</i> O157:H7, an spoilage bacteria (<b>T2)</b>: <i>Comamonas koreensis</i> + <i>Raoultella terrigena + O157:H7</i>, an spoilage bacteria (<b>T3)</b>: <i>Pseudomonas aeruginosa</i> + <i>C. koreensis</i> strain + O157:H7 and only O157:H7 as control (<b>T4</b>). Multispecies biofilms were developed on thermoplastic polyurethane (TPU) and stainless steel (SS) coupons at 10 and 25°C for 6 days, washed and stored for 6, 30, and 60 days at wet (60%–90% RH) and dry (20%–50%, RH) conditions. To evaluate O157:H7 transfer, beef cubes (3 × 3 × 1 cm) were placed on the coupons, followed by a 50-g weight (7.35 kPa). The experiment was repeated three times in triplicate for each strain combination. Results demonstrate that biofilms formed at 10°C were generally weaker (less biomass) than those at 25°C. Regardless of temperature, more viable O157:H7 cells were transferred to beef from moist biofilms on TPU surfaces. At 25°C, T3 biofilm exhibited the lowest O157:H7 transfer to beef by 1.44 log₁₀ CFU/cm² (<i>p</i> &lt; 0.01). At 10°C, none of the multispecies biofilm (T1–T3) affected the number of O157:H7 transfers to beef (<i>p</i> &gt; 0.05). Notably, O157:H7 was not detected on food contact surfaces with 30 and 60-day-old dry biofilms (T1–T4). Through enrichment, <i>E. coli</i> O157:H7 was recovered from multispecies biofilms T1, T2, and T3. Findings from this study imply that multispecies biofilms contribute to the persistence of O157:H7 under dry conditions, regardless of temperature. These results underscore the intricate influence of multiple environmental factors—including surface type, biofilm age, humidity, temperature, and the presence of other bacterial species—on the risk of beef contamination facilitated by biofilms.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13101","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139101133","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":"Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M1 bio-detoxification","authors":"Solmaz Moradi Teymourlouei,&nbsp;Mahmood Sowti Khiabani,&nbsp;Reza Rezaei Mokarram,&nbsp;Shiva Ghiasifar,&nbsp;Hossein Samadi Kafil","doi":"10.1111/jfs.13096","DOIUrl":"10.1111/jfs.13096","url":null,"abstract":"<p>The study compared the bio-detoxification capabilities of <i>Saccharomyces cerevisiae</i> and <i>Candida albicans</i> cell walls for aflatoxin M₁ (AFM₁). The yeast cell walls were disrupted using thermal shock-ultrasound, resulting in 75 nm particles, as confirmed by dynamic light scattering. These disrupted cell walls were then immobilized on nano-zeolite and entrapped in ca-alginate. SEM, FTIR &amp; XRD confirmed their physical absorption on the nano-zeolite and entrapment in ca-alginate. Samples were exposed to AFM₁ for 15 min and 24 h, either in combination or free, before or after immobilization. HPLC analysis revealed significant variations in AFM₁ reduction. The highest reduction of 89.49% was observed after 15 min with alginate treatment, while the immobilized-entrapped C. albicans cell wall showed the lowest reduction of 24.77% after 24 h. Both free Candida cell walls and immobilized-entrapped Saccharomyces cell walls showed impressive detoxification abilities. Additionally, immobilized-entrapped cell walls are reusable and a sustainable choice for industrial use.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138593095","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}