Journal of food protection最新文献

{"title":"Potential Virulence and Survival of Acid-Resistant Bacillus cereus KS100Bc Isolated from Foodservice Establishments in Korea.","authors":"Seung Min Kim, Daekeun Hwang, Hyun Jung Kim","doi":"10.1016/j.jfp.2024.100421","DOIUrl":"10.1016/j.jfp.2024.100421","url":null,"abstract":"<p><p>Bacillus cereus is an opportunistic pathogen causing food poisoning manifested by diarrheal or emetic syndromes. This study aimed to examine the potential virulence and survival of acid-resistant B. cereus strains isolated from foodservice establishments in schools. All isolates were positive for genes encoding nonhemolytic enterotoxin complexes, except for one strain that lacked nheC. More than 80% of the strains harbored enterotoxigenic genes. In contrast, cesB, which encodes an emetic toxin, was not detected. Among the isolates, the biofilm-forming activity of KS100Bc strain was 8.4 times higher than that of the type strain; therefore, KS100Bc was selected for further analyses. The KS100Bc survived in simulated gastric fluid (SGF) at pH 2.0 for 120 min, which is a major host barrier against exogenous microorganisms. The parameter K_max of the log-linear + tail model for ATCC 14579 was up to1.31-fold higher than that for KS100Bc in SGF, indicating that it is difficult to inactivate KS100Bc in acidic gastric environments. Although whole-genome sequencing identified nucleotide sequences with high homology (>99%) between ATCC 14579 and KS100Bc, significant differences were observed in phenotypes such as biofilm formation and survival in SGF. The transcriptional profiles were compared to examine the differences in the response to acid shock. KS100Bc exhibited increased expression of genes associated with pH homeostasis, oxidative response, metabolic rearrangements, and general stress response with over twofold (P value < 0.05) relative gene expression compared with the type strain. These results suggest that identifying the characteristics of the acid-adapted isolate can broaden our understanding of therapeutic strategies and provide new directions for controlling and preventing the spread of an outbreak.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100421"},"PeriodicalIF":2.1,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755047","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":"A Longitudinal Study on Campylobacter spp. in an Integrated Broiler Complex in the Southeast Region of the United States: Prevalence and Phylogenetic Analysis.","authors":"Yagya Adhikari, Matthew A Bailey, Dianna V Bourassa, Sabin Poudel, Richard J Buhr, Kenneth S Macklin","doi":"10.1016/j.jfp.2024.100420","DOIUrl":"10.1016/j.jfp.2024.100420","url":null,"abstract":"<p><p>Poultry meat products are considered the major contributors to Campylobacteriosis in humans. The objective of this study was to determine the prevalence status, critical entry points, and movement patterns of Campylobacter spp. along different stages of an integrated broiler complex. To isolate bacteria and perform phylogenetic analysis, a total of 790 environmental samples were collected from 38 production houses, a hatchery, 6 transport trucks, and a processing plant of a commercial broiler complex. Odds ratio and 95% confidence intervals were compared among different stages and sample types (α = 0.05). Altogether 17% (137/790) of samples and 61% (23/38) of production houses were positive for Campylobacter spp. Similarly, 34% (46/135) of samples were identified as Campylobacter jejuni (C. jejuni), and 61% (83/135) were identified as Campylobacter coli (C. coli). The odds of Campylobacter spp. detection in broiler farms' surroundings were 4 times (1.88-8.26; 95% CLs) more likely as compared to parent pullets and breeder farms' surroundings (p = 0.0004). Similarly, among different sample types, the odds of Campylobacter spp. detection in boot swabs and sponge-stick swabs were more likely as compared to fly paper samples (p ≤ 0.0024). In addition, the odds of Campylobacter spp. detection in postpick whole carcass rinses were 4 times (1.99-7.59; 95% CLs) more likely as compared to postchill carcass rinses (p = 0.0004). The phylogeny results of both C. jejuni and C. coli indicate multiple critical entry points of bacterial strains along the chain and suggest the possibility of transmission of Campylobacter spp. from broiler grow-out flocks through transport and to final raw products (29%) in the processing plant. The results indicate potential risks of foodborne infections in consumers from ingestion of contaminated raw or undercooked poultry meat. Therefore, a comprehensive control strategy may be essential to reduce or eliminate Campylobacter spp. or other zoonotic pathogens from the poultry food chain.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100420"},"PeriodicalIF":2.1,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755124","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":"Research on Risk Prediction of Condiments Based on Gray Correlation Analysis - Deep Neural Networks.","authors":"Miao Zhang, Yiran Wan, Haiyang He, Yuanjia Hu, Changhong Zhang, Jingyuan Nie, Yanlei Wu, Kaiying Deng, Xianliang Huang, Xun Lei","doi":"10.1016/j.jfp.2024.100419","DOIUrl":"10.1016/j.jfp.2024.100419","url":null,"abstract":"<p><p>Food safety is directly related to the health of the public, and the safety of condiments is also of great significance. In this study, a risk assessment model for condiments based on gray correlation analysis was established by using publicly available sampling data of soy sauce and vinegar in China. Risk indicator screening and data preprocessing were performed first, and the weight of each indicator was calculated by gray correlation analysis to formulate a comprehensive risk value label. Then, three machine learning models, Deep Neural Network (DNN), Random Forest (RF), and eXtreme Gradient Boosting (XGBoost), were used to predict the comprehensive risk values. Finally, the fuzzy synthesis analysis was utilized to classify the risk level of the composite risk value. In this study, based on the analysis of 282 sets of soy sauce and 704 sets of vinegar samples, the trained DNN model has the optimal prediction performance, which can basically predict the comprehensive risk value and risk level of a sample by inputting the detection indexes of that sample. This method can provide a more reasonable basis for relevant departments to formulate risk control strategies.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100419"},"PeriodicalIF":2.1,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142750657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Mechanistic Models and the Gaussian Process Model to Predict Bacterial Growth on Baby Spinach During Refrigerated Storage.","authors":"Sriya Sunil, Sarah I Murphy, Ruixi Chen, Wei Chen, Joseph Guinness, Li-Qun Zhang, Renata Ivanek, Martin Wiedmann","doi":"10.1016/j.jfp.2024.100417","DOIUrl":"10.1016/j.jfp.2024.100417","url":null,"abstract":"<p><p>Models that predict bacterial growth in food products can help industry with decision-making with regard to microbial food spoilage. Such models have recently been developed using machine learning (ML) rather than a mechanistic understanding of bacterial growth. Thus, our aim was to compare the performance of mechanistic (M) models and the Gaussian process (GP) model (i.e., an ML approach) for predicting bacterial growth on spinach from a US-based supply chain as well as a China-based supply chain; models were developed using previously published data, as well as new data collected in this study from the China-based supply chain. For the packaged spinach collected in this study from the China-based supply chain, the mean net growth of aerobic, mesophilic bacteria over 10 days of shelf life was 1.16 log₁₀ (n = 11, local distribution) and 1.29 log₁₀ (n = 8, eCommerce distribution); bacterial growth on spinach did not differ significantly by distribution channel. The data obtained in this study, as well as previously published data on the growth of (i) individual bacterial strains (i.e., strain-level growth) and (ii) the overall bacterial population on baby spinach (i.e., population-level growth), were used to fit models. Specifically, GP models were fit to population-level growth data only, while M models were fit to strain-level and population-level growth data. The RMSE values for the M models (i.e., 0.72, 0.77 and 1.09 log₁₀ CFU/g, for three M models assessed here) and GP models (i.e., 0.68 and 0.81 log₁₀ CFU/g, for the two GP models assessed here) are similar, which suggests that both M and GP models show comparable accuracy at predicting bacterial growth on spinach.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100417"},"PeriodicalIF":2.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142750257","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 and Sensory Characteristics of Traditional Watery Kimchi (Dongchimi) Fortified with Probiotics.","authors":"Ji Young Lee, Yeong Hyeon Jo, Tae Hee Kim, Su Eun Lee, Eun Seo Hong, Tae Sun Kang","doi":"10.1016/j.jfp.2024.100422","DOIUrl":"10.1016/j.jfp.2024.100422","url":null,"abstract":"<p><p>Dongchimi, a traditional Korean watery kimchi, relies on complex interactions among diverse lactic acid bacteria (LAB) to maintain its freshness and quality. Recently, dongchimi has gained attention as a health-promoting food due to its content of probiotics and prebiotics. In this study, six probiotic strains were employed into dongchimi fermentation, and its sensory and microbial characteristics were evaluated. The LAB-enriched dongchimi demonstrated improved sensory preference (63%) and significantly higher LAB counts (average 5.2 × 10⁷ CFU/ml) compared to traditional dongchimi. Furthermore, microbial diversity between the LAB-enriched and traditional dongchimi was analyzed during the fermentation process using both culture-dependent Sanger sequencing and culture-independent metabarcoding techniques, employing 16S ribosomal RNA gene sequences. Lactiplantibacillus plantarum was identified as the dominant probiotic strain in both types of dongchimi, while other probiotics, including Bifidobacterium bifidum, B. animalis, Limosilactobacillus fermentum, and Heyndrickxia coagulans, were exclusively detected in the LAB-enriched dongchimi. In conclusion, Lactiplanti. plantarum and Limosi. fermentum were identified as the most effective probiotics for dongchimi fermentation. These results offer critical insights into the microbial ecology and probiotic strains essential for optimizing synbiotic dongchimi, thereby reinforcing health claims related to probiotics and prebiotics.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100422"},"PeriodicalIF":2.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142750474","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":"Exploring Food Safety Emergency Incidents on Sina Weibo: Using Text Mining and Sentiment Evolution.","authors":"Biao Ma, Ruihan Zheng","doi":"10.1016/j.jfp.2024.100418","DOIUrl":"10.1016/j.jfp.2024.100418","url":null,"abstract":"<p><p>Food safety remains a crucial concern in both public health and societal stability. In the age of information technology, social media has emerged as a pivotal channel for shaping public opinion and disseminating information, exerting a substantial influence on how the public perceives incidents related to food safety. This study specifically focuses on the \"Rat-Headed Duck Neck\" incident as a case study, conducting a comprehensive analysis of extensive social media data to investigate how online public discourse molds perceptions of such events. To accomplish this research, data were initially gathered using a custom web crawler technology. These data encompassed various aspects, including user interactions, emotional expressions, and the evolution of topics. Subsequently, the study employed an innovative approach by combining BERT-TextCNN and BERTopic models for a thorough analysis of sentiment and thematic aspects of the textual data. This analysis provided insights into the intricate emotions and primary concerns of the public regarding incidents related to food safety. Furthermore, the research harnessed Gephi, a network analysis tool, to scrutinize the dissemination of information within the network and to monitor dynamic shifts in public opinion. The findings from this study not only shed light on the role of online public sentiment in the propagation of food safety events but also provide fresh perspectives for policymakers and business leaders when responding to similar crises, taking into account the subtleties of online public sentiment. These innovative methodologies and findings significantly enhance our comprehension of public responses to food safety incidents within the realm of social media.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100418"},"PeriodicalIF":2.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142750375","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":"Demographic Characteristics and County-level Indicators of Social Vulnerability in Salmonellosis Outbreaks Linked to Ground Beef-United States, 2012-2018.","authors":"Michelle A Waltenburg, Zainab Salah, Michelle Canning, Kelly McCain, David Rickless, Michael Ablan, Tamara N Crawford, Mabel Sheau Fong Low, Misha Robyn, Noelle Angelique M Molinari, Katherine E Marshall","doi":"10.1016/j.jfp.2024.100411","DOIUrl":"10.1016/j.jfp.2024.100411","url":null,"abstract":"<p><p>Ground beef is a common source of US Salmonella illnesses and outbreaks. However, the demographic and socioeconomic factors that are related to risk in ground beef-associated outbreaks of Salmonella infections are poorly understood. We describe the individual-level demographic characteristics and county-level indicators of social vulnerability for people infected with Salmonella linked to outbreaks associated with ground beef in the United States during 2012-2018. Non-Hispanic (NH) White and NH American Indian/Alaska Native persons, and people living in nonmetropolitan areas, were overrepresented among people in salmonellosis outbreaks linked to ground beef. Case patients disproportionately resided in counties with high social vulnerability, suggesting that one or more community social risk factors may contribute to or be associated with some food safety risks. Collecting and analyzing socioeconomic and demographic characteristics of people in outbreaks can help identify disparities in foodborne disease, which can be further characterized and inform equity-focused interventions.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100411"},"PeriodicalIF":2.1,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142686729","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":"A Binational Sample-Initiated Retrospective Outbreak Investigation of Listeria monocytogenes Infections in the United States and Canada Linked to Enoki Mushrooms Imported from China 2022-2023.","authors":"Margaret Kirchner, Alexandra Palacios, Natalie Cataldo, Kate L Allen, Allison Wellman, Asma Madad, Temesgen Jemaneh, Timothy Jackson, David T Ingram, Victoria Wagoner, Robert Hatch, Joseph Baugher, Laurel Burall, Kenneth Nieves, Mabel Low, Grace Pederson, Lauren DiPrete, Victoria Sepcic, Deepam Thomas, Kristen Lozinak, Sinisa Urban, Kyle Shannon, Erin Kafka, Ainsley Lackey, Lauren Edwards, Hilary E Rosen, Christian Bond, Michael Needham, Annie Locas, Austin Markell, Kelvin Chau, Adrienne Kong, Meghan Hamel, Ashley Kearney, Monique Salter, Laura Gieraltowski, Michael C Bazaco, Stelios Viazis, Amanda Conrad","doi":"10.1016/j.jfp.2024.100413","DOIUrl":"10.1016/j.jfp.2024.100413","url":null,"abstract":"<p><p>In 2022, the U.S. Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), U.S. state and local partners, the Public Health Agency of Canada (PHAC), and the Canadian Food Inspection Agency (CFIA) conducted a binational sample-initiated retrospective outbreak investigation (SIROI) of Listeria monocytogenes illnesses linked to enoki mushrooms. The FDA and CDC investigated the first known L. monocytogenes outbreak linked to enoki mushrooms from 2016 to 2020, making the 2022 outbreak the second time this pathogen-commodity pair was investigated by FDA and CDC. The 2022 outbreak included six ill people, all of whom were hospitalized. Epidemiologic, laboratory, and traceback evidence led to multiple public health actions, including voluntary recalls by firms, public communications about the outbreak, and FDA's country-wide Import Alert for enoki mushrooms from China. This SIROI illustrates the importance of surveillance sampling, national and international coordination of efforts, and rapid information sharing to identify and stop foodborne outbreaks on a global scale. To reduce the risk of listeriosis illnesses linked to contaminated enoki mushrooms, public health and regulatory agencies in the United States and Canada remain committed to conducting comprehensive surveillance for Listeria in foods and in people, efficiently investigating identified outbreaks, and implementing control measures to potentially minimize the impact of future outbreaks.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100413"},"PeriodicalIF":2.1,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142686531","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":"Analysis of Outbreak Data Reveals Factors Contributing to Salmonellosis Outbreaks Linked to Cantaloupes","authors":"Megan Rose-Martel ,&nbsp;Sandeep Tamber","doi":"10.1016/j.jfp.2024.100404","DOIUrl":"10.1016/j.jfp.2024.100404","url":null,"abstract":"<div><div>Over the last thirty years, the presence of <em>Salmonella</em> spp. on cantaloupes has been linked to multiple large and deadly foodborne outbreaks in multiple countries. To identify factors associated with the number of cases and risk of severe illness in these outbreaks, information from previous melon-associated salmonellosis outbreaks was analyzed. Data were collected from sixty outbreak investigations. Compared to other melon types, such as watermelon, honeydew, and Galia melon, cantaloupes had the highest public health burden. Cantaloupes were implicated in 43% of reported melon-related outbreaks, 51% of melon-related laboratory-confirmed cases, 54% of melon-related hospitalizations, and 76% of melon-related deaths. In the United States, imported cantaloupes were associated with higher rates of severe salmonellosis and a greater diversity of <em>Salmonella</em> spp. serovars compared to domestically grown cantaloupes. Cantaloupes implicated in outbreaks were equally likely to have been consumed in either private or public settings. Larger outbreaks were associated with the consumption of precut cantaloupe and/or the consumption of cantaloupes in public settings. With the identification of these contributing factors, a literature search was conducted to assess the state of knowledge concerning <em>Salmonella</em> and cantaloupes. Several gaps in the literature were noted and are discussed in the context of reducing the number of illnesses associated with the presence of <em>Salmonella</em> on cantaloupes.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100404"},"PeriodicalIF":2.1,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647976","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":"Impact of Storage Conditions on Salmonella enterica and Listeria monocytogenes in Pre- and Post-Printed 3D Food Ink","authors":"Allyson N. Hamilton,&nbsp;Kristen E. Gibson","doi":"10.1016/j.jfp.2024.100409","DOIUrl":"10.1016/j.jfp.2024.100409","url":null,"abstract":"<div><div>3D food printers (3DFPs) allow for the customization of physicochemical properties of foods in new ways. Storage conditions for food ink capsules and printed food inks have not been investigated. This study aimed to determine the impact of storage temperature, time, and method (pre- vs. postprinting) on <em>Salmonella enterica</em> and <em>Listeria monocytogenes</em>. A bacterial cocktail was cultured in minimal media and added to a protein cookie food ink at ∼6.5 log CFU/g. The inoculated food ink was divided into 18 capsules (50 g/capsule); half were 3D printed. The remaining capsules and printed products were stored at three temperatures [20 °C, 4 °C, −18 °C]. Selective media (XLT-4 and CHROMagar Listeria) were used for pathogen enumeration. Aerobic plate count and yeast counts were performed at each time point. The pH and water activity (<em>a_w</em>) of the food ink were measured at the initial and final timepoints. A significant four-way interaction effect was observed between microorganism type (<em>L. monocytogenes/Salmonella</em>), time, temperature, and storage method (capsule/print) (<em>p</em> = 0.014). Significant findings include (1) at −18 °C, concentrations of <em>L. monocytogenes</em> decreased between Day 0 and Day 1, (2) at 20 °C, concentrations of <em>S. enterica</em> were significantly higher in the capsule than in the printed food on Day 1 (<em>p</em> &lt; 0.0001), and (3) at 4 °C, concentrations of <em>S. enterica</em> were significantly higher in the printed food on Day 5 compared to Day 1 (<em>p</em> &lt; 0.0001) with a 0.9 (95% CI: 0.89, 0.91) log increase. In addition, a significant three-way interaction effect was found between microorganism type (yeast/aerobic counts), time, and temperature (<em>p</em> = 0.024). Yeast counts remained steady at all temperatures, while aerobic counts increased at 4 °C. Minimal differences were observed between <em>Listeria</em> and <em>Salmonella</em> and their responses to varying storage conditions over time indicating that storage method and temperature may be less important for a low-water activity product such as protein cookie food ink.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100409"},"PeriodicalIF":2.1,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647978","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}