Journal of food protection最新文献

{"title":"Testing of Retail Cheese, Butter, Ice Cream, and Other Dairy Products for Highly Pathogenic Avian Influenza in the US.","authors":"David L Suarez, Iryna V Goraichuk, Lindsay Killmaster, Erica Spackman, Nicole J Clausen, Tristan J Colonius, Cynthia L Leonard, Monica L Metz","doi":"10.1016/j.jfp.2024.100431","DOIUrl":"10.1016/j.jfp.2024.100431","url":null,"abstract":"<p><p>The recent outbreak of highly pathogenic avian influenza (HPAI) in dairy cows has created public health concerns about the potential of consumers being exposed to live virus from commercial dairy products. Previous studies support that pasteurization effectively inactivates avian influenza in milk and an earlier retail milk survey showed viral RNA, but no live virus could be detected in the dairy products tested. Because of the variety of products and processing methods in which milk is used, additional product testing was conducted to determine if HPAI viral RNA could be detected in retail dairy samples, and for positive samples by quantitative real-time RT-PCR (qRT-PCR) further testing for the presence of live virus. Revised protocols were developed to extract RNA from solid dairy products including cheese and butter. The solid dairy product was mechanically liquified with garnet and zirconium beads in a bead beater diluted 1-4 with BHI media. This preprocessing step was suitable in allowing efficient RNA extraction with standard methods. Trial studies were conducted with different cheese types with spiked-in avian influenza virus to show that inoculation of the liquified cheese into embryonating chicken eggs was not toxic to the embryos and allowed virus replication. A total of 167 retail dairy samples, including a variety of cheeses, butter, ice cream, and fluid milk were collected as part of a nationwide survey. A total of 17.4% (29/167) of the samples had detectable viral RNA by qRT-PCR targeting the matrix gene, but all PCR-positive samples were negative for live virus after testing with embryonating egg inoculation. The viral RNA was also evaluated by sequencing part of the hemagglutinin gene using a revised protocol optimized to deal with the fragmented viral RNA. The sequence analysis showed all viral RNA-positive samples were highly similar to previously reported HPAI dairy cow isolates. Using the revised protocols, it was determined that HPAI viral RNA could be detected in a variety of dairy products, but existing pasteurization methods effectively inactivate the virus assuring consumer safety.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100431"},"PeriodicalIF":2.1,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142813145","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":"Food Safety Knowledge, Attitudes, and Practices among Vegetable Handlers in Bangladesh.","authors":"Ismat Ara Begum, Mohammad Jahangir Alam, Bhavani Shankar, Tamanna Mastura, Gregory Cooper, Karl Rich, Panam Parikh, Nazmun N Ratna, Suneetha Kadiyala","doi":"10.1016/j.jfp.2024.100428","DOIUrl":"10.1016/j.jfp.2024.100428","url":null,"abstract":"<p><p>This study delves into the Knowledge, Attitudes, and Practices of vegetable handlers in Jashore Sadar, Bangladesh, specifically focusing on the crucial significance of food safety across the entire farm-to-fork process. Integrating quantitative and qualitative data provides a multifaceted depiction of this pivotal component within the food supply chain. Ten focus group discussions were conducted, and in total, 50 vegetable handlers were interviewed separately. In the survey, there were 17 questions on food safety knowledge, 16 on food safety attitudes, and 17 on food safety-related practices followed by vegetable handlers. We found that while approximately 60% of handlers had good knowledge about food safety, only about one-quarter of the interviewed vegetable handlers had good attitudes and practices toward food safety. The attitudes and practices of individuals involved in handling vegetables demonstrate a complex range of variations shaped by factors such as educational background, prior experience, and availability of food safety training. Concerns regarding the rising expenses linked to adherence to food safety regulations and a perceived lack of accountability among those involved were also noted. The interviewed wholesaler group reported that approximately BDT 100-150 (USD 0.91-1.37¹)/maund¹ was incurred in maintaining proper safety practices, while the interviewed retailer group said costs would increase by BDT 20-40 (USD 0.18-0.36)/maund if they followed proper handling practices. It is important to note that vegetable handlers recognize the favorable economic consequences of implementing appropriate food safety measures. This study highlights the significance of implementing focused educational and policy interventions to address knowledge disparities and encourage the adoption of food safety procedures among individuals involved in handling vegetables.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100428"},"PeriodicalIF":2.1,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142813138","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":"Contamination of Japanese Retail Foods With Enterotoxigenic Clostridium Perfringens Spores.","authors":"Takahiro Ohnishi, Maiko Watanabe, Yusuke Yodotani, Emiri Nishizato, Seiya Araki, Satomi Sasaki, Yukiko Hara-Kudo, Yuka Kojima, Naoaki Misawa, Nobuhiko Okabe","doi":"10.1016/j.jfp.2024.100429","DOIUrl":"10.1016/j.jfp.2024.100429","url":null,"abstract":"<p><p>The contamination of Japanese retail foods and the intestinal contents of animals with the spores of enterotoxigenic Clostridium perfringens were investigated by analyzing clostridial toxin genes (cpa and cpe) using a culture method and PCR. Enterotoxigenic C. perfringens was detected in 12.3% (8/65 samples) of shellfishes, 8.4% (7/83 samples) of dried seafoods, 7.4% (15/204 samples) of curry mixes and spices, 2.6% (1/39 samples) of dried seaweeds, 2.5% (2/79 samples) of fishes and shrimp, 1.9% (2/105 samples) of chicken, and 0.8% (1/121 samples) of root vegetables. Enterotoxigenic C. perfringens was not detected in beef (95 samples) and pork (110 samples). The ratio of enterotoxigenic C. perfringens-positive to all C. perfringens-positive samples was high for fish and shrimp (40.0%), curry mixes and spices (19.0%), shellfish (18.1%), dried seafood (16.7%), and dried seaweed (16.7%). Although C. perfringens was investigated in the intestinal contents of cattle (212 samples), pigs (207 samples), and chicken (159 samples), enterotoxigenic C. perfringens was not detected. These results indicate that beef and pork sold in Japan are unlikely to be contaminated with enterotoxigenic C. perfringens, and that other foods such as curry powder, shellfish, and dried seafoods are more important as the sources of contamination in Japan. Dried seafoods are frequently used to make soup stock in Japanese and other Asian dishes. In cases of food-borne illness linked to C. perfringens contamination of Japanese and Asian dishes, dried seafood should be investigated, in addition to other ingredients such as meat.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100429"},"PeriodicalIF":2.1,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142813077","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":"Endemic Dietary Herb Extracts Reduce Acrylamide and Enhance Sensory Characteristics of Potato Chips.","authors":"Daniel Assefa, Engida Dessalegn, Kebede Abegaz","doi":"10.1016/j.jfp.2024.100427","DOIUrl":"10.1016/j.jfp.2024.100427","url":null,"abstract":"<p><p>This study evaluated the impact of soaking potato slices in water containing extracts from three endemic herbs, Lippia adoensis var. adoensis (kesse), Lippia adoensis var. koseret (koseret), and Thymus schimperi Ronninger (tosign), on acrylamide content and sensory attributes of fried potato chips. The total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were measured using the Folin-Ciocalteu and aluminum chloride colorimetric methods, respectively. Antioxidant activity was assessed using ferric-reducing antioxidant power (FRAP) and ferrous chelating activity (FICA). Acrylamide levels were quantified using high-performance liquid chromatography (HPLC), while sensory attributes, including taste, color, odor, crispiness, and overall acceptability, were assessed. Kesse extract exhibited the highest TPC (30.20 ± 1.23 mg GAE/g) and TFC (15.87 ± 1.06 mg QE/g), FRAP (63.95 ± 1.53 μg/mL), and FICA (110.15 ± 3.27 μg/mL). Potato chips treated with kesse extract reduced acrylamide levels to 0.576 mg/kg (63.4%), followed by tosign (0.654 mg/kg, 58.5%) and koseret (0.870 mg/kg, 44.8%), while butylated hydroxytoluene (BHT) achieved a reduction to 1.097 mg/kg (30.4%) compared to the control (1.58 mg/kg). A significant negative correlation was observed between TFC (R² = 0.9956) and TFC (R² = 0.8802) with acrylamide levels (p < 0.05). Sensory evaluation revealed that potato chips treated with kesse extract scored significantly higher in taste, odor, and color, leading to enhanced overall acceptability. These findings demonstrate the potential of these endemic dietary herbs as natural antioxidants to mitigate acrylamide formation and improve the sensory quality of potato chips, suggesting practical applications in food processing and health-conscious diets.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100427"},"PeriodicalIF":2.1,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142791959","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":"Public health risks associated with food process contaminants - a review.","authors":"Ahmadullah Zahir, Zhiwen Ge, Iftikhar Ali Khan","doi":"10.1016/j.jfp.2024.100426","DOIUrl":"https://doi.org/10.1016/j.jfp.2024.100426","url":null,"abstract":"<p><p>The increasing complexity of food production and processing has raised concerns regarding food process contaminants, which pose significant public health risks. Food process contaminants can be introduced during diverse phases of food processing such as drying, heating, grilling, and fermentation, resulting in the synthesis of harmful chemicals including acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan and its naturally occurring derivatives, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), 2-chloropropane-1,2-diol esters (2-MCPDE), and 3-chloropropane-1,2-diol esters (3-MCPDE), ethyl carbamate (EC), glycidyl esters (GE), and 4-methylimidazole (4-MEI), all of these are harmful to human health. Although these compounds can be somewhat prevented during processing, eliminating them can often be challenging due to their unknown formation mechanism. Moreover, prolonged exposure to these dangerous compounds might harm human health. There is limited understanding of the sources, formation processes, and hazards of food processing contaminants, and a lack of knowledge of the mechanisms involved in how to control their generation. In this review, we provide a comprehensive overview of the harmful effects associated with food process contaminants generated during thermal processing and fermentation, alongside elemental process contaminants and their potential threats to human health. Furthermore, this study identifies existing knowledge gaps proposes avenues for future inquiry, and emphasizes the necessity of employing a multi-disciplinary approach to alleviate the public health risks posed by food process contaminants, advocating for cooperative initiatives among food scientists, public health officials, and regulatory entities to enhance food safety and protect consumer health.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100426"},"PeriodicalIF":2.1,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142791960","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":"Integration of National Chemical Hazards Monitoring, Total Diet Study, and Human Biomonitoring Programmes for Food Safety Exposure Assessment in Singapore.","authors":"Angela Li, Jun Cheng Er, Wei Ching Khor, Mei Hui Liu, Valerie Sin, Sheot Harn Chan, Kyaw Thu Aung","doi":"10.1016/j.jfp.2024.100414","DOIUrl":"10.1016/j.jfp.2024.100414","url":null,"abstract":"<p><p>Food safety and food security can impact the quality of human life, and these two aspects are interrelated alongside many influencing external factors. Global stressors such as climate change, recent pandemic, and geopolitical tensions have demonstrated tangible impacts on food security and safety. Food and food system innovation is a key strategy towards feeding the world in a more sustainable and climate-resilient manner. This paper highlights the use of a science-based risk assessment and management in Singapore's food safety system, specifically in the integration of exposure assessment approaches to support evidence-based food safety risk analysis and decision-making. The use of complementary top-down and bottom-up exposure assessment approaches through the market monitoring programme, total diet study and human biomonitoring forms a comprehensive integrated exposure assessment strategy which can ultimately inform policy and measures in ensuring and securing a supply of safe food. The discussion on such application for chemical food safety in Singapore offers additional insights into the synergistic inter-relationships contributing to the exposure assessment associated with chemicals in food.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100414"},"PeriodicalIF":2.1,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142693066","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 Current State of Data to Estimate Prevalence and Severity of Food Allergies in the United States.","authors":"Juliana M Ruzante, Caroline Rains, Catherine Viator, Dan Liao, Darryl Creel, Stefano Luccioli, Gabriella Anic, Beverly J Wolpert, Christopher Warren, Laura DiGrande","doi":"10.1016/j.jfp.2024.100424","DOIUrl":"10.1016/j.jfp.2024.100424","url":null,"abstract":"<p><p>Currently, in the United States, there is no comprehensive surveillance system to collect data on food allergies; however, prevalence and severity data are critical to quantify the burden of food allergies, develop evidence-based control measures, detect emerging issues, and monitor trends. To address this gap, we conducted a literature search, and expert interviews to identify surveillance systems and datasets that could be used to estimate the prevalence and severity of food allergies in the United States overall and for specific foods. Inclusion and exclusion criteria were developed and used to screen each data source. Selected articles were evaluated according to quality parameters to identify the most appropriate studies. Most studies estimated the prevalence of food allergies in children, investigated multiple foods, and used surveys to collect self-reported data. Despite the high quality, robust study designs, and comprehensive survey instruments that currently exist, the studies identified do not provide sufficiently recent data to estimate the current burden of food allergies in the country. Studies lack consistencies across the years making the analysis of trends over time a challenge. National surveys conducted by Northwestern University in 2009/2010 and 2015/2016 represented the best available data; however, these data are likely outdated and are limited in assessing temporal food allergy trends. Data to accurately estimate the current prevalence and severity of food allergies and related trends are lacking. U.S. public health agencies should explore the development of a comprehensive surveillance program to address this gap and help inform evidence-based policies in food allergy management and prevention.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100424"},"PeriodicalIF":2.1,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142780356","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":"Corrigendum to \"Buffered Peptone Water Formulation Does Not Influence Growth of pESI-positive Salmonella enterica Serovar Infantis\" [J. Food Protect. 86(2) (2023) 100033].","authors":"Elizabeth A McMillan, Mark E Berrang, Quentin D Read, Surendra Rasamsetti, Amber K Richards, Nikki W Shariat, Jonathan G Frye","doi":"10.1016/j.jfp.2024.100416","DOIUrl":"https://doi.org/10.1016/j.jfp.2024.100416","url":null,"abstract":"","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"100416"},"PeriodicalIF":2.1,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142769561","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":"Unexplained Illnesses Associated With a Subscription Meal Service, 2022.","authors":"Melanie J Firestone, Craig W Hedberg","doi":"10.1016/j.jfp.2024.100412","DOIUrl":"10.1016/j.jfp.2024.100412","url":null,"abstract":"<p><p>In recent years, shifting consumer demands have led to changes in the types of foods produced and how consumers obtain them. A growing demand for non-meat-based proteins has led to the development of new plant-based protein products. Simultaneously, there has been an increase in subscription-based meal services. In 2022, a subscription-based meal service, Daily Harvest, launched a new plant-based protein line of products called Crumbles. Shortly, thereafter, consumer complaints of gastrointestinal symptoms were heard, and Daily Harvest recalled the French Lentil and Leek Crumbles, which contained a unique ingredient, tara flour. We obtained case data from the Marler Clark law firm and conducted an epidemiologic investigation of the relationship between illness and consumption of food products distributed by Daily Harvest. We independently reviewed data on 338 people, including 264 people with supplemental food exposure information, and calculated minimal attack rates. Of 264 people who completed the supplemental survey, all (100%) consumed the Lentil and Leek Crumbles. Minimal attack rates were highest for the Lentil and Leek Crumbles (1.4%) followed by the Walnut and Thyme Crumbles (0.45%). Among 213 subscribers, the minimal attack rate was highest for those who purchased three or more units of Lentil and Leek Crumbles (3.72%) compared to those who purchased two units (2.28%) or one unit (1.50%). The strength of the association and the increased risk of illness among persons who consumed Lentil and Leek Crumbles, but not other products that shared ingredients (other than tara flour) with Lentil and Leek Crumbles, suggests that tara flour was likely the source of illness, although a specific etiology remains unknown. This study highlights the value of using nontraditional data to identify sources of illness. Further research is needed to understand the safety of tara flour for human consumption.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100412"},"PeriodicalIF":2.1,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142693069","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":"Comparative Effectiveness of Cloth Sampling to Rinse Sampling on Microbial Recovery and Salmonella Detection in Poultry Meats.","authors":"Yuyuan Feng, Sudipta Talukder, Bakytzhan Bolkenov, Toni Duarte, Xiang Yang","doi":"10.1016/j.jfp.2024.100425","DOIUrl":"10.1016/j.jfp.2024.100425","url":null,"abstract":"<p><p>Poultry meat serves as one of the primary protein sources for human consumption. Concurrently, poultry is a significant vector for transmitting foodborne pathogens such as Salmonella to humans. Periodic sampling is imperative for industries and retail outlets to ensure the quality and safety of their products. The rinsate method, as proposed by the United States Department of Agriculture (USDA), is the prevailing sampling technique for poultry. However, the meat products tested by the rinsate method become inedible after sample collection, which leads to financial loss and food waste. In response, a novel spun-polymer cloth sampling tool, MicroTally® Mitt, has been developed to minimize the shedding of cloth material on meat while allowing for easy, time-saving, and labor-efficient sample collection. Comparative analysis of the efficacy of mitts and the USDA rinsate method on chicken wings and skinless thighs was conducted regarding Salmonella prevalence, aerobic bacterial counts, and coliform bacterial counts. The results revealed that the cloth sampling done by mitts delivers consistent (P > 0.05) results in detecting Salmonella prevalence and coliform bacterial counts compared to the USDA rinsate method. In addition, slight differences were observed in aerobic bacterial counts (P < 0.05) between the two methods, with variations dependent on the specific chicken part examined; however, the magnitude of these differences did not hold biological significance.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100425"},"PeriodicalIF":2.1,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142769557","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}