Journal of food protection最新文献

{"title":"Effective Decontamination Methods for Shiga Toxin-producing Escherichia coli on Beef Surfaces for Application in Beef Carcass Hygiene","authors":"","doi":"10.1016/j.jfp.2024.100366","DOIUrl":"10.1016/j.jfp.2024.100366","url":null,"abstract":"<div><div>Effective methods for decontamination of Shiga toxin-producing <em>Escherichia coli</em> (STEC) on beef were evaluated by 48 mL spraying, 100 mL, and 500 mL flushing with ethanol, hydrogen peroxide, peracetic acid, acidified sodium chlorite, and sodium hypochlorite in this study. The flushing with 500 mL of 1,000 ppm peracetic acid was most effective, reducing pathogens by 2.8 log CFU/cm², followed by 1,200 ppm acidified sodium chlorite. The spraying with 1,000 ppm peracetic acid reduced pathogens by 1.6 log CFU/cm². The flushing with 500 mL of 200 and 500 ppm acidified sodium chlorite, and 50, 100, 200, and 500 ppm peracetic acid significantly reduced the STEC population compared with those treated with distilled water (<em>p</em> &lt; 0.05), reducing pathogens by 2.1, 2.4, 1.6, 1.8, 2.1 and 2.4 log CFU/cm², respectively. Additionally, the flushing with 500 mL of 200 and 500 ppm acidified sodium chlorite significantly changed the color of beef samples (<em>p</em> &lt; 0.05), whereas 100–500 ppm peracetic acid did not significantly change the color (<em>p</em> &gt; 0.05). The flushing with 500 mL of 200 and 500 ppm acidified sodium chlorite and 200 and 500 ppm peracetic acid significantly changed the odor of beef samples compared with those treated with distilled water (<em>p</em> &lt; 0.05). There was no difference in the reduction of STEC population between peracetic acid treatment at 25 °C and 55 °C, with or without washing with sterilized distilled water after decontamination. Washing with distilled water after flushing with peracetic acid tended to reduce the odor of the samples. These results suggest that treatment with 100, 200, and 500 ppm peracetic acid, followed by washing with distilled water, might reduce the STEC population without retaining the odor of the sanitizer.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142348141","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":"Droplet Digital PCR for Precise Quantification of Human Norovirus in Shellfish Associated with Gastroenteritis Illness","authors":"","doi":"10.1016/j.jfp.2024.100363","DOIUrl":"10.1016/j.jfp.2024.100363","url":null,"abstract":"<div><div>Norovirus is the predominant cause of viral gastroenteritis globally with foodborne outbreaks commonly reported. Filter-feeding bivalve molluscan shellfish can become contaminated with norovirus when grown in waters impacted by inadequately treated effluent wastewater, overflows, or other human fecal sources. Contaminated shellfish pose a significant risk to consumers, because combined with a low norovirus infectious dose, oysters and mussels are often eaten raw or lightly cooked resulting in no or minimal virus inactivation, respectively. In addition, shellfish contamination has significant economic impacts on the seafood industry. To improve risk assessments, reverse transcription (RT)-digital droplet PCR (ddPCR) was used to determine the precise norovirus concentrations in 20 shellfish samples, all positive for norovirus genogroup I and/or II (GI or GII) by RT-quantitative PCR (qPCR), and associated with reported norovirus illness in New Zealand. Using RT-ddPCR, total norovirus GI and/or GII concentrations in shellfish ranged between 44 and 4,630 genome copies (GC)/g digestive tissue. Importantly, 40% (8/20) of shellfish samples contained a total norovirus concentration less than 200 GC/g digestive tissue. In parallel, RNase treatment was applied, prior to viral extraction to remove free viral RNA, which subsequently led to average reductions in norovirus GC/g concentration of 37.1% and 19.4% for GI and GII, respectively. These RT-ddPCR data provide valuable evidence for risk assessment of contaminated shellfish and evaluation of safety guidelines and highlight issues associated with setting a safe threshold of norovirus in shellfish.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001479/pdfft?md5=6ea03e0ea34d55ef6b48ebe8a2c16797&pid=1-s2.0-S0362028X24001479-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142289184","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":"Evaluation of Methods for Identifying Poultry Wing Rinses With Salmonella Concentrations Greater Than or Equal to 10 CFU/mL","authors":"","doi":"10.1016/j.jfp.2024.100362","DOIUrl":"10.1016/j.jfp.2024.100362","url":null,"abstract":"<div><div>In the United States, the <em>Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry</em> published by the Food Safety and Inspection Service (FSIS) has highlighted the need for simple, rapid methods that identify poultry wing rinse samples harboring <em>Salmonella</em> concentrations ≥10 CFU/mL. One of eight cold-stressed and nutrient-starved <em>Salmonella</em> strains was inoculated into post-chill two-joint poultry wing rinses (48 turkey and 72 chicken) at levels from 0.22 to 3.79 log CFU/mL, and then measured by 3-tube Most Probable Number (MPN), BioMerieux GENE-UP QUANT, Hygiena BAX SalQuant, and novel threshold methods. The MPN lower limit of quantification (LLQ) for <em>Salmonella</em> was −0.96 log CFU/mL. MPN overestimated the inoculated <em>Salmonella</em> level by 0.05 ± 0.35 log CFU/mL. The GENE-UP QUANT <em>Salmonella</em> method (LLQ = 1.00 log CFU/mL) underestimated the inoculated <em>Salmonella</em> level by 0.05 ± 0.51 log CFU/mL. The BAX SalQuant method (LLQ = 0.00 log CFU/mL) underestimated the inoculated <em>Salmonella</em> level by 1.21 ± 0.78 log CFU/mL. Threshold test methods with Poisson probabilities of 0.95 (PiLOT-95), 0.86 (PiLOT-86), 0.63 (PiLOT-63), and 0.50 (PiLOT-50) were developed to identify poultry wing rinses harboring <em>Salmonella</em> levels ≥10 CFU. MPN was 93.1%, accurate for determining if <em>Salmonella</em> levels in poultry wing rinses were ≥10 CFU/mL, but MPN costs and time requirements can be prohibitive for most laboratories. GENE-UP quantification was 86.1% accurate, but the GENE-UP method requires equipment and technical expertise that some food safety laboratories may not possess. BAX quantification had the lowest accuracy; 58.4%. PiLOT threshold test accuracies ranged from 83.2% for PiLOT-50 to 93.1% for PiLOT-86. The PiLOT threshold tests are simple and can be adapted to identify many environmental or food samples containing <em>Salmonella</em> exceeding any user-defined concentration threshold.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001467/pdfft?md5=88db3b00a06e8756d5bd243989941863&pid=1-s2.0-S0362028X24001467-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142289187","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":"An Outbreak Investigation of Salmonella Weltevreden Illnesses in the United States Linked to Frozen Precooked Shrimp Imported from India – 2021","authors":"","doi":"10.1016/j.jfp.2024.100360","DOIUrl":"10.1016/j.jfp.2024.100360","url":null,"abstract":"<div><div>In 2021, the U.S. Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDC), and state partners investigated a multistate sample-initiated retrospective outbreak investigation (SIROI) consisting of a cluster of nine <em>Salmonella</em> Weltevreden illnesses associated with frozen, precooked shrimp imported from India. Import surveillance testing identified <em>Salmonella</em> Weltevreden recovered from a cooked shrimp sample from Supplier B. In total, nine patients with clinical isolates highly related via whole genome sequencing were reported in four states with illness onset dates between February 26 and July 17, 2021. Epidemiologic data were gathered by state partners for seven patients, who all reported exposure to shrimp. Five patients reported consuming shrimp cocktail from the same retailer. A traceback investigation for five of the six patients converged on Supplier B. This evidence demonstrated that the outbreak of <em>Salmonella</em> Weltevreden illnesses was caused by the consumption of cooked, ready-to-eat shrimp manufactured by Supplier B. At the time of the investigation, outbreak and recall information was shared with Indian competent authorities. In March 2022, a follow-up inspection of Supplier B’s facility in India was conducted, and insanitary conditions and practices were observed. This outbreak investigation highlighted the importance of multidisciplinary national and international public health partnerships. The lessons learned from this investigation should continue to inform investigational activities and food safety guidance for the industry.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142289183","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":"Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage","authors":"","doi":"10.1016/j.jfp.2024.100361","DOIUrl":"10.1016/j.jfp.2024.100361","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> is a pathogen frequently associated with ready-to-eat (RTE) meat and poultry products. Nitrite is a key antimicrobial additive that can offer some degree of protection against <em>L. monocytogenes</em> when included in meat product formulations. The objectives of this study were to determine the potential of nitrite-embedded film to affect the growth of <em>L. monocytogenes</em> following postthermal processing of conventionally-cured and nitrite-free bologna. Two bologna treatment formulations, a conventionally-cured control formulation (CON) and a nitrite-free formulation (UCC), were manufactured, packaged in conventional (CF) or nitrite-embedded (NEF) film, inoculated with 3.5 log CFU/cm² of a cocktail of <em>L. monocytogenes</em> strains, and stored at 10 ± 1 °C. CON-NEF and UCC-NEF treatments had significantly slower (<em>P</em> &lt; 0.05) growth of <em>L. monocytogenes</em> than CON-CF and UCC-CF, with populations in UCC-CF (which contained no nitrite) increasing by 3.4 logs after 10 d of storage in UCC-CF and 3.6 logs after 50 d in CON-CF (which had formulated nitrite only), while in the NEF-packaged samples, with or without formulated nitrite, they did not exceed the inoculum level until after day 40. Initial (day 0) residual nitrite was significantly greater (<em>P</em> &lt; 0.05) in the control formulation. Packaging in NEF, however, resulted in an increase of 27–28 ppm by day 3, regardless of formulation, after which it decreased rapidly. Results suggest NEF can be used as a post-lethality antimicrobial intervention in food safety intervention strategies, in both cured and uncured processed meat products.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001455/pdfft?md5=8b15b7d23c594a24bb83c987323939c3&pid=1-s2.0-S0362028X24001455-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142289185","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":"Role of Dipicolinic Acid in Heat Resistance of Spores of Clostridium botulinum and Clostridium sporogenes PA3679 by Thermal and Pressure-assisted Thermal Processing","authors":"","doi":"10.1016/j.jfp.2024.100359","DOIUrl":"10.1016/j.jfp.2024.100359","url":null,"abstract":"<div><p>Dipicolinic acid (DPA) is a major constituent of spores and reportedly provides protection against inactivation by various thermal processes; however, the relationship between DPA and resistance towards pressure-assisted thermal processing is not well understood. Thermal and pressure-assisted thermal inactivation studies of <em>Clostridium botulinum</em> nonproteolytic strains QC-B and 610-F, proteolytic strain Giorgio-A, and thermal surrogate <em>Clostridium sporogenes</em> PA3679 spores suspended in ACES buffer (0.05 M, pH 7.0) were performed to determine if a relationship exists between DPA release and log reduction of spores. Thermal inactivation at 80, 83, and 87 °C for nonproteolytic strains and 101, 105, and 108 °C for the proteolytic strain and thermal surrogate were conducted. Pressure-assisted thermal inactivation for nonproteolytic strains at 83 °C/600 MPa and for the proteolytic strain and thermal surrogate at 105 °C/600 MPa were performed. Surviving spores were enumerated by 5-tube MPN method for log reductions and analyzed for released DPA by liquid chromatography-tandem mass spectrometry. The correlation between MPN log reductions, released DPA, and D-values were calculated. A positive correlation between released DPA and log reduction of spores was observed for QC-B and 610-F at 80 and 83 °C (<em>r</em> = 0.6073 − 0.7755; <em>P</em> &lt; 0.01). At 87 °C, a positive correlation was detected for 610-F (<em>r</em> = 0.4242, <em>P</em> &lt; 0.05) and no correlation was observed for QC-B (<em>r</em> = 0.1641; <em>P</em> &gt; 0.05). A strong, positive correlation (<em>r</em> = 0.8359 − 0.9284; <em>P</em> &lt; 0.05) between released DPA and log reduction of spores was observed for Giorgio-A at 101, 105, and 108 °C, and a strong, positive correlation (<em>r</em> = 0.8402; <em>P</em> &lt; 0.05) was observed for PA3679 at 101 °C. A positive correlation (<em>r</em> = 0.5646 − 0.6724; <em>P</em> &lt; 0.01) was observed for QC-B, 610-F, and Giorgio-A after pressure-assisted thermal treatment. No correlation (<em>r</em> = 02494; <em>P</em> &gt; 0.05) was found for PA3679 after pressure-assisted thermal treatment. These results suggest a correlation exists between DPA release and heat resistance; however, the level of correlation varied between strains and temperatures. The findings from this research may aid in the development of spore inactivation strategies targeting the thermal resistance profiles of various strains of <em>C. botulinum</em> spores.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001431/pdfft?md5=2ffc873c0f6f7c831b8fece440da720e&pid=1-s2.0-S0362028X24001431-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142271986","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":"Erratum to “Behavior of Listeria monocytogenes and Aeromonas spp. on Fresh-Cut Produce Packaged under Equilibrium-Modified Atmosphere” [J. Food Protect. 62(10) (1999) 1128–1135]","authors":"","doi":"10.1016/j.jfp.2023.100065","DOIUrl":"10.1016/j.jfp.2023.100065","url":null,"abstract":"","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142289186","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":"Food Safety Research and Extension Needs for the U.S. Low-Moisture Food Industry","authors":"","doi":"10.1016/j.jfp.2024.100358","DOIUrl":"10.1016/j.jfp.2024.100358","url":null,"abstract":"<div><p>Historically, low-moisture foods were considered to have minimal microbial risks. However, they have been linked to many high-profile multistate outbreaks and recalls in recent years, drawing research and extension attention to low-moisture food safety. Limited studies have assessed the food safety research and extension needs for the low-moisture food industry. The objectives of this needs assessment were to explore the food safety culture and education needs, identify the food safety challenges and data gaps, and understand the barriers to adopting food-safety-enhancing technologies in the U.S. low-moisture food industry. This needs assessment was composed of two studies. In Study 1, food safety experts from the low-moisture food industry upper management participated in online interviews and a debriefing discussion session. In Study 2, an online anonymous survey was disseminated to a different group of experts with experience in the low-moisture food industry. The qualitative data were analyzed using deductive and inductive coding approaches, while the quantitative data were analyzed via descriptive analysis. Twenty-five experts participated in the studies (Study 1: <em>n</em> = 12; Study 2: <em>n</em> = 13). Common commodities that participants had worked with included nuts and seeds, spices, flour, and dried fruits and vegetables. A food safety culture conceptual framework was adapted, which included three main components: infrastructure conditions (foundation), individual’s food safety knowledge, attitudes, and risk perceptions; and organizational conditions (supporting pillars). Major barriers to establishing a positive food safety culture were identified to be limited resources, difficulties in risk communication, and difficulties in behavioral change. For continual improvement in food safety performance, two major themes of food safety challenges and data gaps were identified: cleaning, sanitation, and hygienic design; and pathogen reduction. Participants perceived the main barriers discouraging the low-moisture food industry from adopting food-safety-enhancing technologies were: (1) budgetary priorities, (2) operation constraints, (3) technology validation, (4) consumer acceptance, and (5) maintaining desired product characteristics such as quality and sensory functionality. The findings of this needs assessment provide guidance for the food industry, academia, and government agencies about the direction of future research and the development of targeted extension programs that might help improve food safety in the low-moisture food industry.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X2400142X/pdfft?md5=3911b84b9f3505f97f12f7b3b11d3dcf&pid=1-s2.0-S0362028X2400142X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142154311","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":"Salmonella Prevalence and Quantification in Market Hog Lymph Nodes and Tonsils in Several Regions and Seasons of the United States","authors":"","doi":"10.1016/j.jfp.2024.100357","DOIUrl":"10.1016/j.jfp.2024.100357","url":null,"abstract":"<div><p>Market hog lymph nodes (LNs) can contaminate carcasses with <em>Salmonella,</em> as well as ground and comminuted pork products. The objective of this study was to perform a qualitative and quantitative analysis of LNs from several regions and seasons in the United States to establish a <em>Salmonella</em> prevalence and concentration baseline. Six types of LNs (axillary, mesenteric, subiliac, tracheobronchial, superficial inguinal, prescapular), and tonsils were sampled from market hog carcasses from different regions (east, central, and west) and seasons (winter, spring, and summer/fall). <em>Salmonella</em> was detected and enumerated using BAX®-System-SalQuant® methods and the BAX®-System Real-Time <em>Salmonella</em> Assay. <em>Salmonella</em> prevalence (<em>N</em> = 4,132) was 36% for tonsils, 35% for mesenteric LN, and less than 10% for the other LN types. Of the 601 carcasses tested, 62% were positive for <em>Salmonella,</em> with the highest prevalence occurring during spring in the east (90.9%), and the lowest prevalence occurring during spring in the central region (26.0%). Tonsil prevalence was greatest in the eastern region during spring. Mesenteric LN prevalence was high (&gt;20%) regardless of season or region. <em>Salmonella</em> prevalence in tracheobronchial, subiliac, axillary, and superficial inguinal LNs was generally greatest during the spring or fall and in the eastern region. The median SalQuant® <em>Salmonella</em> concentration was 2.18 log₁₀ <em>Salmonella</em> cells/sample. Median SalQuant® concentration for all other sample types fell below the limit of quantification (1 log₁₀ <em>Salmonella</em> cells/sample). This longitudinal study can be used by the pork industry for risk assessments and risk-based decision-making.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001418/pdfft?md5=986f34986a8953b4f284ecf6528f0e7e&pid=1-s2.0-S0362028X24001418-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142145752","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":"Cooling Uncovered Foods at a Depth of ∼5.1 cm (2 in.) or Less Poses Little Risk of Pathogen Growth","authors":"","doi":"10.1016/j.jfp.2024.100356","DOIUrl":"10.1016/j.jfp.2024.100356","url":null,"abstract":"<div><p>The U.S. Food and Drug Administration has guidelines for cooling cooked foods in retail operations. Data on foodborne illness risk factors in restaurants indicate that cooling is often out of compliance with these guidelines. We sought to identify factors under the control of the operator that had a significant effect on the cooling rates of cooked foods. Minneapolis Minnesota Health Inspectors were trained in standardized operating procedures for cooling data collection. Data loggers set to appropriate time intervals and calibrated to ±0.5 °C (∼1°F) were used in data collection. Analysis was performed using the R statistical computing language version 4.2.2. Preexisting pathogen models were used to predict Log CFU increases of <em>Clostridium perfringens</em> or <em>Bacillus cereus</em>. Data from 224 recipes were recorded by inspectors between October 2018 and October 2019. Food depth had a highly significant effect (<em>p</em> = 8.90E−08) on cooling rate. The use of an ice bath or ice wand was also significant (<em>p</em> &lt; 0.005). There was a significant correlation between container material (metal or plastic) and food depth because foods with a greater depth are often being cooled in plastic containers. Foods at a depth greater than 5.1 cm (2 in.) that cooled faster than 0.23 log(°C)/h were often wholly or partially cooled in blast chillers or freezers, cooled using an ice bath or ice wand (or both), or were composed of protein pieces (e.g., chicken wings) that facilitated more rapid cooling due to air gaps in the food. Foods in shallow containers at a food depth of less than or equal to ∼5.1 cm (2 in.) that cooled more slowly than 0.23 log(°C)/h were being cooled at temperatures greater than 5 °C (41°F) or were partially or wholly covered. These foods also showed little evidence of pathogen growth from predictive models. Our analysis shows that cooling foods in shallow containers at a food depth of less than or equal to ∼5.1 cm (2 in.) poses little risk of significant pathogen growth.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001406/pdfft?md5=5c9b5c69de4abbe5722bc0aa53fb6193&pid=1-s2.0-S0362028X24001406-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142145751","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}