Journal of food protection最新文献

{"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}

{"title":"A Machine–Learning Approach Reveals That Bacterial Spore Levels in Organic Bulk Tank Milk are Dependent on Farm Characteristics and Meteorological Factors","authors":"Chenhao Qian,&nbsp;Renee T. Lee,&nbsp;Rachel L. Weachock,&nbsp;Martin Wiedmann,&nbsp;Nicole H. Martin","doi":"10.1016/j.jfp.2025.100477","DOIUrl":"10.1016/j.jfp.2025.100477","url":null,"abstract":"<div><div>Bacterial spores in raw milk can lead to quality issues in milk and milk-derived products. As these spores originate from farm environments, it is important to understand the contributions of farm-level factors to spore levels. This study aimed to investigate the impact of farm management practices and meteorological factors on levels of different spore types in organic raw milk using machine learning models. Raw milk from certified organic dairy farms (<em>n</em> = 102) located across 11 states was collected 6 times over a year and tested for standard plate count, psychrotolerant spore count, mesophilic spore count, thermophilic spore count, and butyric acid bacteria. At each sampling date, a survey about farm management practices was collected and meteorological factors were obtained on the date of sampling as well as 1, 2, and 3 days prior. The dataset was stratified separately based on the use of a parlor for milking, number of years since organic certification, and pasture time into subdatasets to address confounders. We constructed random forest regression models to predict log₁₀ mesophilic spore count, log₁₀ thermophilic spore count, and log₁₀ butyric acid bacteria’s most probable number as well as a random forest classification model to classify the presence of psychrotolerant spores in each raw milk sample. The summary statistics showed that spore levels vary considerably between certified organic farms but were only slightly higher than those from conventional farms in previous longitudinal studies. The variable importance plots from the models suggest that herd size, certification year, employee-related variables, clipping and flaming udders are important for the spore levels in organic raw milk. The small effects of these variables as shown in partial dependence plots suggest a need for individualized risk-based approach to manage spore levels. Incorporating novel data streams has the potential to enhance the performance of the model as a real-time monitoring tool.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100477"},"PeriodicalIF":2.1,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143585961","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":"Exploration of Shrimp and Their Environments for the Detection of Antibiotic Resistance Genes of Vibrio parahaemolyticus and Spectrophotometry of Shrimp Muscles for Heavy Metals and Their Human Health Risk Assessment in Bangladesh","authors":"M. Sohidullah ,&nbsp;Md. Hamidur Rahman ,&nbsp;Abu Sayeed ,&nbsp;Sadia Rahman ,&nbsp;Linta Yesmin ,&nbsp;Md. Imran Chowdhury ,&nbsp;Md. Jannat Hossain ,&nbsp;Muhammad Ashiqul Alam ,&nbsp;Md. Salauddin ,&nbsp;Md. Habibur Rahman ,&nbsp;Md. Tazinur Rahman ,&nbsp;Sayeed Khaled Sabbir","doi":"10.1016/j.jfp.2025.100475","DOIUrl":"10.1016/j.jfp.2025.100475","url":null,"abstract":"<div><div>Through deteriorating the quality of shrimp, <em>Vibrio parahaemolyticus</em> and heavy metals have become threatened to food safety. The study was conducted to explore shrimp and their environments for antibiotic resistance genes of <em>V. parahaemolyticus</em> and perform spectrophotometry of shrimp muscles for heavy metals and their human health risk assessment. In total, 130 samples (shrimp, water, and sediment) were aseptically collected from 27 ponds in four areas of Khulna and Satkhira districts where the number of water and sediments was corresponded to the number of ponds and the number of shrimps differed from pond to pond. <em>V. parahaemolyticus</em> were detected by cultural, staining, biochemical, and molecular techniques targeting <em>groEL</em>, <em>tetA</em>, <em>tetB</em>, <em>tetC</em>, and <em>bla</em>_TEM genes. Disc diffusion assay and bivariate analysis were performed for investigating antibiotic resistance profiles of <em>V. parahaemolyticus</em>. Cadmium, chromium, lead, zinc, and iron were measured by AAS (atomic absorption spectrometry) in shrimp. Among 39 isolates (23 from shrimp, 7 from water, 9 from sediment), real-time PCR (polymerase chain reaction) detected 20 of 27 as positive for <em>groEL</em>, 12 of 20 for <em>tetA</em>, 13 for <em>tetB</em>, 12 for <em>tetC</em>, and 1 for <em>bla</em>_TEM. <em>V. parahaemolyticus</em> were highly resistant to tetracycline and ampicillin. Bivariate analysis revealed a significant correlation between the antibiotics. A total of 51.28% of isolates were MDR (multidrug resistant), and the MAR (multiple antibiotic resistance) indices ranged from 0.08 to 0.6. The highest average concentration for Cd was in Debhata, Pb in Dumuria, Cr in Kaliganj, Zn and Fe in Satkhira Sadar. THQ (target hazard quotients) of &gt;1 for Fe in all sampling sites showed a higher level of HI (hazard index). No determined TR (target cancer risk) value exceeded the recommended value (&lt;10⁻⁴). The study emphasizes the significance of adopting extensive surveillance and monitoring of a large number of shrimp farms for effective antibiotic management and sustainable shrimp production.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 4","pages":"Article 100475"},"PeriodicalIF":2.1,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143537195","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":"A Systematic Review on Preharvest Interventions Used to Control Salmonella in Poultry Rearing in the United States","authors":"Bashiru C. Bakin ,&nbsp;Kathryn Stolte-Carroll ,&nbsp;Jessica Sigman ,&nbsp;Stephanie M. Ritchie ,&nbsp;Glenn E. Tillman ,&nbsp;Iva Bilanovic ,&nbsp;Barbara B. Kowalcyk","doi":"10.1016/j.jfp.2025.100474","DOIUrl":"10.1016/j.jfp.2025.100474","url":null,"abstract":"<div><div>Preharvest interventions can play an important role in reducing <em>Salmonella</em> prevalence and levels entering poultry slaughter and processing establishments. Currently, there is no systematic literature review of preharvest interventions that control <em>Salmonella</em> in poultry in the United States (U.S.). The objective herein was to synthesize literature published on the effectiveness of preharvest interventions in U.S. poultry production. Utilizing the <em>Methodological Expectations of Cochrane Intervention Reviews</em> guidelines, a literature search was conducted. Experimental studies published from 1995 to 2022 assessing preharvest interventions to control <em>Salmonella</em> in U.S. poultry farms were included in the review if they reported prevalence or levels of <em>Salmonella</em>. Data were extracted from each article by two reviewers. Descriptive statistics were used to summarize key study parameters, (e.g., study design, study location, poultry type, <em>Salmonella</em> serotypes, type of intervention) and effectiveness of intervention. A total of 12,403 publications were identified, and 234 publications were included in the final review. The most evaluated interventions were feed/water additives (51.50%), competitive exclusion culture (10.30%), vaccination/immunization (7.88%), chemical treatments/compounds (5.45%), and probiotic culture (4.85%). Most studies focused on broiler chicken (78.20%) compared to turkey and investigated <em>Salmonella</em> Typhimurium (37.60%), <em>S.</em> Enteritidis (29.10%), and <em>S.</em> Heidelberg (8.48%). Overall, the effectiveness of evaluated interventions varied, though one should consider differences may be due to study design, sample sizes, and duration of interventions. This review improves our understanding of the breadth of preharvest interventions and their effectiveness against <em>Salmonella</em> in poultry and can be used to inform food safety policies and practices around poultry to protect public health.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 4","pages":"Article 100474"},"PeriodicalIF":2.1,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143537213","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":"Inactivation Kinetics of Alicylobacillus acidoterrestris Spores and Determination of Spore Germicidal Fluences Under UV-C Treatment","authors":"Quail Das ,&nbsp;Laura Arvaj ,&nbsp;Alysha Cooper ,&nbsp;Zeny Feng ,&nbsp;Michael Sasges ,&nbsp;Ankit Patras ,&nbsp;Cezar M. Khursigara ,&nbsp;Sampathkumar Balamurugan","doi":"10.1016/j.jfp.2025.100473","DOIUrl":"10.1016/j.jfp.2025.100473","url":null,"abstract":"<div><div>The aim of this study is to measure the UV-C inactivation kinetics and determine the fluences required for incremental inactivation of <em>Alicyclobacillus acidoterrestris</em> (AAT). Spores from five strains of AAT (ATCC 49025, DSM 2498, VF, SAC, and WAC) were suspended in clear phosphate−buffered saline (PBS) and individually treated with UV-C doses up to 100 mJ/cm². A collimated beam device emitting UV-C at 254 nm (from a monochromatic low-pressure mercury lamp [LPM]) and at 268 nm (from UV light-emitting diodes [UV-LEDs]) was used for UV treatments. The log reduction from each treatment was plotted against the UV-C fluence. Curve fitting using the GInaFiT tool for Excel was attempted using both linear and nonlinear regression models. The goodness-of-fit and model performances, assessed using Akaike’s Information Criterion and Bayesian Information Criterion, revealed that the Weibull model provided a better fit for the inactivation data and was thus used to determine UV-C doses required for 1-log inactivation and incremental log inactivation. Similar AAT spore inactivation efficacy was observed at both 254 and 268 nm. A UV-C dose of 100 mJ/cm² at 254 nm inactivated &gt;4-log CFU/mL, while at 268 nm, a 3.7–5.08-log CFU/mL reduction was observed for AAT strains ATCC 49025, DSM 2498, WAC, and VF. Among the five strains of AAT tested, spores of WAC demonstrated greater resistance, requiring UV-C doses of 2.76 mJ/cm² and 100 mJ/cm² for 1-log (D₁₀-value) and 4-log inactivation at 254 nm, and 5.89 mJ/cm² and &gt;100 mJ/cm² at 268 nm. In contrast, spores of SAC showed greater sensitivity, with UV-C doses of 1.87 mJ/cm² and 47.92 mJ/cm² required for 1-log and 4-log inactivation at 254 nm, and 6.20 mJ/cm² and 44.61 mJ/cm² at 268 nm. This study lays the foundation for designing a successful UV-based nonthermal pasteurization system.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 4","pages":"Article 100473"},"PeriodicalIF":2.1,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143537200","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}