Journal of food protection最新文献

{"title":"Active Learning Models to Screen Articles as Part of a Systematic Review of Literature on Digital Tools in Food Safety","authors":"Tyler Wu,&nbsp;Sophia Ruser,&nbsp;Linda Kalunga,&nbsp;Renata Ivanek","doi":"10.1016/j.jfp.2025.100488","DOIUrl":"10.1016/j.jfp.2025.100488","url":null,"abstract":"<div><div>Systematic reviews in food safety research are vital but hindered by the amount of required human labor. The objective of this study was to evaluate the effectiveness of semi-automated active learning models, as an alternative to manual screening, in screening articles by title and abstract for subsequent full-text review and inclusion in a systematic review of food safety literature. We used a dataset of 3,738 articles, which were previously manually screened in a systematic scoping review for studies about digital food safety tools, of which 214 articles were selected (labeled) via title-abstract screening for further full-text review. On this dataset, we compared three models: (i) Naive Bayes/Term Frequency–Inverse Document Frequency (TF-IDF), (ii) Logistic Regression/Doc2Vec, and (iii) Regression/TF-IDF under two scenarios: (1) screening an unlabeled dataset and (2) screening a labeled benchmark dataset. We show that screening with active learning models offers a significant improvement over manual (random) screening across all models. In the first scenario, given a stopping criterion of 5% of total records consecutively without having labeled an article relevant, the three models respectively achieve recalls of (mean ± standard deviation) 99.2 ± 0.8%, 97.9 ± 2.7%, and 98.8 ± 0.4% while having viewed only 62.6 ± 3.2%, 58.9 ± 2.9%, and 57.6 ± 3.2% of total records. In general, there was a tradeoff between recall and the number of articles that needed to be screened. In the second scenario, we observe that all models perform similarly overall, including similar Work Saved Over Sampling values at the 90% and 95% recall criteria, but models using the TF-IDF feature extractor typically outperform the model using Doc2Vec at finding relevant articles early in screening. In particular, all models outperformed random screening at any recall level. This study demonstrates the promise of incorporating active learning models to facilitate literature synthesis in digital food safety.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100488"},"PeriodicalIF":2.1,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143669868","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":"Microbial Food Safety Aspects Along the Supply Chain of African Indigenous Vegetables. A Case Study of Leaf Amaranth (Amaranthus spp.) in Kenya","authors":"Samuel Elolu ,&nbsp;Benard Odhiambo Oloo ,&nbsp;Arnold Mathew Opiyo ,&nbsp;Susanne Huyskens-Keil","doi":"10.1016/j.jfp.2025.100485","DOIUrl":"10.1016/j.jfp.2025.100485","url":null,"abstract":"<div><div>Microbial food safety aspects along the supply chain of fresh leaf amaranth (<em>Amaranthus</em> spp.) were evaluated from farms to urban supermarkets in Kenya. A total of 150 leaf samples were collected from amaranth farms, transport, wholesale, peri-urban retail markets, and supermarkets. Microbiological indicators of sanitary conditions were analyzed in terms of the prevalence and load of aerobic mesophilic bacteria, <em>Enterobacteriaceae</em>, total coliforms, yeasts &amp; molds, <em>Escherichia coli</em>, <em>Salmonella</em>, and <em>Staphylococcus aureus</em>. Foodborne pathogens, <em>E. coli</em>, <em>Salmonella</em>, and <em>S. aureus</em>, were characterized through molecular screening for selected virulence genes. The prevalence of microbial contamination was highest in peri-urban retail markets, followed by wholesale markets, supermarkets, and transportation, and least on farms. Throughout the supply chain, coliforms were the most prevalent, detected in 98.7% of the samples, followed by <em>Enterobacteriaceae</em> (97.3%), aerobic mesophiles (96.7%), and yeasts and molds (92%). However, <em>S. aureus</em> was the most prevalent pathogen (87.3%), followed by <em>Salmonella</em> (79.3%) and <em>E. coli</em> the least (67.3%). Microbial load increased from the farm to peri-urban retail markets and was significantly higher in the peri-urban retail markets, i.e., 5.08–6.22 Log CFU/g (aerobic mesophiles), 5.28–6.32 Log CFU/g (<em>Enterobacteriaceae</em>), 5.56–6.47 Log CFU/g (coliforms), 2.02–3.59 Log CFU/g (<em>E. coli</em>), 3.87–4.64 Log CFU/g (<em>S. aureus</em>), and 3.36–4.23 Log CFU/g (<em>Salmonella</em>), respectively. Shiga toxin-producing <em>E. coli</em> virulence genes (<em>stx1</em> and <em>stx2</em>), enterotoxin (<em>stn</em>), and plasmid (<em>pCT</em>) <em>Salmonella</em> virulence genes, and <em>S. aureus</em> virulence genes (<em>sea</em>) were detected in isolates from vegetables at different nodes of the supply chain. Microbial contamination levels were above the international and national thresholds, and foodborne microorganisms had pathogenic attributes. Initiatives to improve sanitation measures at each stage of the supply chain are recommended to guarantee food safety.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100485"},"PeriodicalIF":2.1,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143663631","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":"Effects of a Novel Direct-fed Microbial on Occurrences of Antimicrobial Resistance in Salmonella enterica, Escherichia coli, and Enterococcus spp. Measured Longitudinally From Feedlot Arrival to Harvest in Finishing Beef Steers","authors":"A. Hoffman ,&nbsp;C.W. Dornbach ,&nbsp;S.C. Fernando ,&nbsp;P.R. Broadway ,&nbsp;N.C. Burdick Sanchez ,&nbsp;N.S. Long ,&nbsp;Z.S. McDaniel ,&nbsp;T.M. Smock ,&nbsp;J.E. Wells ,&nbsp;R.G. Amachawadi ,&nbsp;K.E. Hales","doi":"10.1016/j.jfp.2025.100484","DOIUrl":"10.1016/j.jfp.2025.100484","url":null,"abstract":"<div><div>Before implementation of the Veterinary Feed Directive in 2017, medically important antimicrobials, like tylosin, were approved for both therapeutic and subtherapeutic use. Nevertheless, subtherapeutic practices are now considered injudicious because their use increases antimicrobial resistance risk. Therefore, heightened consumer concerns have increased the interest in antimicrobial alternatives like direct-fed microbials. Two-hundred forty Angus beef steers (mean initial BW = 263 kg ± 18.0 kg) were assigned randomly to one of three dietary treatments; negative control, dietary supplement contained no tylosin (NCON); positive control, dietary supplement contained tylosin (PCON); or novel direct-fed microbial fed at 1 g mixture/steer with 1 × 10¹¹ CFU/g (DFM). Fecal samples were collected on days 0, 59, 128, and at study end. Pen and hide swabs were collected two days before harvest, and subiliac lymph nodes were collected on the day of harvest. All targeted bacterial populations differed across time (<em>p</em> ≤ 0.05), except 128ERY^R <em>Escherichia coli.</em> Fecal <em>Salmonella</em> concentration and prevalence differed among dietary treatments (<em>p</em> = 0.02) with NCON having greater fecal <em>Salmonella</em> concentrations than PCON and DFM. No differences in <em>Salmonella</em> prevalence among pen swabs, hide swabs, or subiliac lymph nodes were detected (<em>p</em> ≥ 0.40). <em>Salmonella</em> resistant to tetracycline or cefotaxime were not detected in feces. The effect of treatment differed by day for total and 128ERY^R <em>Enterococcus</em> spp. concentrations. Total <em>Enterococcus</em> spp. concentrations were greatest for the DFM treatment on day 128 and at study end (<em>p</em> ≤ 0.01). At study end, 128ERY^R <em>Enterococcus</em> spp. concentrations were greatest for PCON (<em>p</em> ≤ 0.01). Total, TET^R, COT^R, and CTX^R <em>E. coli</em> concentrations increased from d 0 to study end among treatments (<em>p</em> ≤ 0.01). These data suggest that the in-feed inclusion of a novel direct-fed microbial is not directly implicated in the antimicrobial resistance of feedlot beef cattle.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100484"},"PeriodicalIF":2.1,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143634098","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":"Reconsidering Stochasticity in Modeling of Bacterial Population Growth and Inactivation With Technical and Biological Variability","authors":"Kento Koyama ,&nbsp;Zafiro Aspridou ,&nbsp;Hiroki Abe ,&nbsp;Konstantinos Koutsoumanis ,&nbsp;Shige Koseki","doi":"10.1016/j.jfp.2025.100482","DOIUrl":"10.1016/j.jfp.2025.100482","url":null,"abstract":"<div><div>Considering variability in microbial behavior has been recognized as a crucial element for predictive microbiology and quantitative microbial risk assessment. Although some sources of variability have been listed so far, a mathematical description of the variability in bacterial population behavior has not yet been realized. The present paper illustrates stochastic bacterial population growth and/or inactivation behavior from a mathematical point of view. Among various stochastic factors, sampling for the quantification of bacterial numbers and single-cell division/inactivation responses to food environments are highlighted as sources of technical and biological variability. Furthermore, the variability in sampling and single-cell division/inactivation responses emerges as variability in both number and time from the viewpoint of population dynamics. The aforementioned mathematical description of variability enables combining Poisson, binomial, and negative binomial distributions into traditional kinetic equations as its residual distribution. The primary focus is on the stochastic nature of variability, while it also includes discussions on incorporating parameter uncertainty into mathematical models. The traditional kinetic equation integrated with technical and biological variability and uncertainty enables a precise estimate of variation in population behavior, which would facilitate exposure assessment in quantitative microbial risk assessment.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100482"},"PeriodicalIF":2.1,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143630606","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":"Predictive Models of Consumer Flour-Handling Behaviors and Recall Awareness","authors":"Zachary Berglund ,&nbsp;Han Chen ,&nbsp;Samuel Biano Jacundino ,&nbsp;Robert Scharff ,&nbsp;Yaohua Feng","doi":"10.1016/j.jfp.2025.100480","DOIUrl":"10.1016/j.jfp.2025.100480","url":null,"abstract":"<div><div>In recent years, many recalls have been linked to flour and flour-based products. However, many consumers remain unaware of these recalls and continue to perform risky flour-handling behaviors. Food recalls are an essential tool for manufacturers, distributors, and government agencies to inform consumers about foods that may cause health issues, which has the potential to change consumers’ food safety behaviors. In this study, researchers constructed model-ensembles to predict and identify the top predicting factors for consumers’ flour recall awareness and their safe flour-handling behaviors. Researchers also tested the impact of the volume of flour recalls within a consumer’s state of residence on their recall awareness and flour-handling behaviors. Findings indicate that consumers who perceive a higher likelihood of flour recall, aged between 18 and 24, and who pay attention to the lot number, are more likely to be aware of flour recalls. Consumers who perceive the risks of eating raw dough or batter, believe raw chicken poses a microbial risk, and are younger, are more likely to have an increased flour-handling behavior score. However, the volume of recalls in a consumer’s state of residence was found to have a low predictive ability for consumers’ flour recall awareness and safe flour-handling behaviors. This is the first study utilizing predictive modeling to investigate the critical factors affecting consumers’ flour recall awareness and handling behaviors. The findings emphasize the importance of risk perceptions in shaping consumers’ behaviors and provide implications for policymakers, food safety experts, and educators in tailoring communication strategies to enhance consumers’ risk perceptions and thereby reduce their likelihood of contracting foodborne illnesses due to improper flour-handling behaviors.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100480"},"PeriodicalIF":2.1,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143624928","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":"Prevalence of Shiga Toxin-Producing Escherichia coli (STEC) and Risk Characterization Based on Virulence Genes in Retail Raw Ground Meat of Beef, Veal, and Lamb in Canada","authors":"Helen Zhang ,&nbsp;Etsuko Yamamoto ,&nbsp;Austin Markell ,&nbsp;Catherine Carrillo ,&nbsp;Annie Locas","doi":"10.1016/j.jfp.2025.100483","DOIUrl":"10.1016/j.jfp.2025.100483","url":null,"abstract":"<div><div>Shiga toxin-producing <em>Escherichia coli</em> (STEC) are potentially pathogenic <em>E. coli</em> that may cause mild to severe gastrointestinal illnesses. STEC-contaminated foods of animal origin have been the most frequently implicated sources of foodborne outbreaks. A multiyear (2016 to 2021) targeted survey was conducted to investigate the prevalence of STEC in retail ground meats (beef, veal, and lamb). Samples were screened for the presence of Shiga toxin genes (<em>stx</em>) to identify presumptive samples, followed by culture and molecular confirmation of isolates to confirm the presence of <em>stx</em> genes and subsequent characterization by whole-genome-sequencing (WGS) for O serogroup and virulence genes (e.g., <em>stx</em>, <em>eae, aggR</em>). A total of 175 STEC strains were isolated from a total of 148 samples where the presence of viable STEC was confirmed out of 2,398 ground meat samples. This represented 1.2% (7/589 positive, 8 unique strains) of the beef samples, 4.7% (58/1,241 positive, 67 unique strains) of the veal samples, and 14.6% (83/568 positive, 100 unique strains) of the lamb samples. The intimin virulence gene, <em>eae,</em> was identified in the STEC strains of veal origin (9/67, 13.4%) only and were classified as belonging to risk level 1 (1/67), level 3 (2/67), and level 4 (6/67) according to the FAO/WHO risk categories. Risk level 2 STEC strains were of beef (2/8, 25.0%), veal (8/67, 11.9%), and lamb (1/100, 1.0%) origin. The majority of the STEC strains, 75.0% (6/8) of the beef, 67.2% (45/67) of the veal, and 94.0% (94/100) of the lamb STEC strains were classified as risk level 5 (lowest level) of the FAO/WHO risk categories. This study’s findings indicate that the current food safety control measures implemented for ground meats in Canada are effective at maintaining an acceptable level of possible contamination with STEC strains associated with severe clinical outcomes. Continued application of effective control measures and safe food handling practices by consumers will minimize the potential risk of foodborne infections from raw ground meats.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100483"},"PeriodicalIF":2.1,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143624931","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":"Aggregative Sampling Performs Similar to Composite Produce Samples to Recover Quality and Safety Indicators Throughout Romaine Lettuce Production","authors":"Jorge Quintanilla Portillo ,&nbsp;Rachel J. Gathman ,&nbsp;Jiaying Wu ,&nbsp;Eric Wilhelmsen ,&nbsp;Matthew J. Stasiewicz","doi":"10.1016/j.jfp.2025.100481","DOIUrl":"10.1016/j.jfp.2025.100481","url":null,"abstract":"<div><div>Aggregative sampling using polymer cloth swabs is a nondestructive, potentially more representative food safety sampling alternative for leafy greens. This study compared aggregative and produce tissue grab sampling to recover aerobic bacteria, total coliforms, and generic <em>Escherichia coli</em>, from commercial romaine grown in 120 m fields, with 5–36 samples at various stages. Aggregative swabs and grab samples were collected preharvest. During harvest, aggregative swabs were collected from romaine exiting the harvester chute, transport bin tops, and as gloves worn by harvesters. Romaine grabs were collected from transport bin tops and trim leftover on the ground. During postharvest, gloves, swabs, and grabs were collected from romaine exteriors, and swabs and grabs from head interiors. In preharvest, swabs had 1.2 log(CFU/g) higher means of aerobic bacteria than romaine tissue grab samples (<em>p</em> &lt; 0.001), but 1.7 log(CFU/g) lower coliforms (<em>p</em> &lt; 0.001). In-harvest, aerobic bacteria means from gloves worn by harvesters and swabs from harvester chute were 0.5 log(CFU/g) higher than romaine samples from leftover trims (<em>p</em> &lt; 0.001) and bin tops (<em>p</em> = 0.01), respectively. Coliform recovery means from gloves was not significantly different from romaine leftover trims (<em>p</em> = 0.99). Swabs from harvester chute and bin tops recovered 1.6 and 1.4 log(CFU/g) lower coliforms means (<em>p</em> &lt; 0.001) than romaine from bin tops, respectively. Generic <em>E. coli</em> was only recovered from one romaine leftover trim grab sample. During postharvest processing, aerobic bacteria (<em>p</em> = 0.25) and total coliforms (<em>p</em> = 0.16) recovery from the exterior of heads was not significantly different between gloves and romaine samples, nor was aerobic bacteria (<em>p</em> = 0.17) and total coliform (<em>p</em> = 0.86) recovery from head interiors. These results suggest that aggregative sampling performs similar to produce grab sampling to recover quality and safety indicators and justifies testing these methods for pathogen sampling in leafy greens.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100481"},"PeriodicalIF":2.1,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143624925","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":"Bacterial Spore Inactivation Technology in Solid Foods: A Review","authors":"Tian Maojin ,&nbsp;Zhou Zheng ,&nbsp;Hu Ying ,&nbsp;Han Yanyan ,&nbsp;Zhou Liang","doi":"10.1016/j.jfp.2025.100479","DOIUrl":"10.1016/j.jfp.2025.100479","url":null,"abstract":"<div><div>In response to physiological stress, some bacterial strains have the ability to produce spores that are able to resist conventional food heating processes and even more extreme environmental factors. Dormant spores can germinate and return to their vegetative state during food preservation, leading to food spoilage, or safety issues that pose a risk to human health. Thus, spore inactivation technology is gaining more and more attention. Several techniques have been used in liquid foods to efficiently inactivate spores, including novel thermal and nonthermal treatments. However, solid foods have unique characteristics that make it challenging to achieve the same spore inactivation effect as in previous liquid food studies. Therefore, exploring the effectiveness of spore inactivation techniques in solid foods is of great significance, and clarifying the mechanism for deactivating spore through related techniques is informative in enhancing the effectiveness of spore deactivation in solid foods. This article reviews the practical applications of spore inactivation technology in solid foods.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100479"},"PeriodicalIF":2.1,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143624926","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":"Modeling the Impact of Between-lot and Within-lot Variability in Listeria monocytogenes Contamination on Risk Reduction From Sampling Ready-to-eat Foods","authors":"Yuhuan Chen ,&nbsp;Régis Pouillot ,&nbsp;Jane M. Van Doren","doi":"10.1016/j.jfp.2025.100478","DOIUrl":"10.1016/j.jfp.2025.100478","url":null,"abstract":"<div><div>Microbiological sampling and testing are widely utilized in food safety risk management. We developed risk assessments to quantify the impact of various sampling plans on the risk of invasive listeriosis to consumers. We used the FDA-iRISK® tool and adapted available process, consumption, and dose-response modules of published <em>L. monocytogenes</em> risk assessments to predict cases per billion servings from consumption of ready-to-eat foods. We also developed an <em>ad hoc</em> quantitative risk assessment application using R (the “FDA-LmQRA App”) to evaluate more complex scenarios and provide additional metrics. Data and model inputs included the prevalence and levels of <em>L. monocytogenes</em>, sampling plan parameters, and operating characteristic curve data. We derived prevalence and between-lot distributions from data from market basket surveys of <em>L. monocytogenes</em> in ready-to-eat foods in the U.S. and examined two assumptions for the within-lot contamination: a lognormal distribution, or a heterogeneous distribution with a defined proportion of exceptional (higher level) contamination in addition to a single lognormal distribution. We found that testing each lot using 2-class plans (e.g., <em>n</em> = 5 or 10, <em>m</em> = 0/25 g or 0/5 g, and <em>c</em> = 0) or 3-class mixed plans (e.g., <em>n</em> = 5 or 10, <em>m</em> = 0/25 g or 0/5 g, <em>M</em> = 20 CFU/g or 100 CFU/g, and <em>c</em> = 1) and replacing positive lots by noncontaminated lots predicted quantifiable, but relatively low, risk reduction. The risk estimates were highly influenced by the variability of the between-lot concentration distribution as well as the presence of exceptional contamination for the within-lot contamination. In the presence of exceptional contamination, a 3-class mixed plan (<em>c</em> = 1) was predicted to have comparable performance based on risk estimates to a 2-class plan (corresponding <em>n</em> and <em>m</em> but <em>c</em> = 0). Results from this study may inform the choice of sampling plans to optimize sampling and testing strategies for reducing listeriosis associated with ready-to-eat foods.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100478"},"PeriodicalIF":2.1,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143615666","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 Ripening Temperature on Microbial Safety and Biogenic Amine Levels in Rennet Cheeses Produced from Raw Cow Milk","authors":"A. Szosland-Fałtyn,&nbsp;N. Maciejewska,&nbsp;B. Bartodziejska","doi":"10.1016/j.jfp.2025.100476","DOIUrl":"10.1016/j.jfp.2025.100476","url":null,"abstract":"<div><div>Europe is the largest producer and consumer of cheese, with growing interest in raw milk cheeses due to their natural qualities and unique flavor. However, the absence of pasteurization increases the risk of pathogens and biogenic amines (BAs), which can cause foodborne illnesses. This study examined the effect of two ripening temperatures (5 °C and 12 °C) on microbial quality and BAs in rennet cheeses made from unpasteurized cow’s milk over 63 days. Microbial counts and BAs were analyzed at nine ripening stages (0, 7, 14, 21, 28, 35, 42, 50, and 63 days). BAs, including histamine, tyramine, tryptamine, and putrescine, were quantified using high-performance liquid chromatography (HPLC) with a UV/VIS DAD detector. Microbiological tests followed ISO standards, assessing total microorganisms, lactic acid bacteria, molds, yeasts, <em>E. coli</em>, <em>Enterobacteriaceae</em>, coagulase-positive staphylococci, <em>Salmonella</em> spp., <em>L. monocytogenes</em>, and <em>Campylobacter</em> spp. Data were analyzed using ANOVA with Bonferroni correction (<em>P</em> &lt; 0.05). Although raw milk samples did not meet hygiene standards, neither the milk nor cheese contained <em>Salmonella</em> spp., <em>L. monocytogenes</em>, or <em>Campylobacter</em> spp. Ripening temperature significantly affected BA levels, with cheeses ripened at 12 °C showing higher total BAs (464.08 mg/kg) than those at 5 °C (296.63 mg/kg), with tyramine being most prevalent. A positive correlation was found between raw milk use and increased tyramine levels, further elevated by higher ripening temperatures. The presence of hygiene indicator microorganisms (molds, yeasts, staphylococci, <em>E. coli</em>, <em>Enterobacteriaceae</em>) and elevated BA levels highlight the need for strict control measures to ensure cheese safety.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100476"},"PeriodicalIF":2.1,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143585965","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}