Journal of food protection最新文献

{"title":"Assessment of the Probiotic Properties of Pediococcus acidilactici, Pediococcus pentosaceus, and Lactiplantibacillus plantarum Strains Isolated From Fermented Maize Grains","authors":"Amidou S. Ouili ,&nbsp;Iliassou Mogmenga ,&nbsp;Assiètta Ouattara ,&nbsp;Cheik Omar Tidiane Compaoré ,&nbsp;Ynoussa Maiga ,&nbsp;Mahamadi Nikiema ,&nbsp;Aboubakar Sidiki Ouattara","doi":"10.1016/j.jfp.2025.100514","DOIUrl":"10.1016/j.jfp.2025.100514","url":null,"abstract":"<div><div>This study aimed to evaluate the probiotic properties of 11 lactic acid bacteria (LAB) strains isolated from corn kernels. After phenotypic and biochemical characterization confirmed by 16S rRNA gene sequencing, the results revealed that eight isolates (AA1, AA4, AA5, AA7, AA8, BB1, Z3, and Z4) belonged to <em>Pediococcus acidilactici</em>, two (Z2 and Z5) to <em>Pediococcus pentosaceus</em>, and one (AA6) to <em>Lactiplantibacillus plantarum</em>. Antibiotic sensitivity analysis showed general resistance to ciprofloxacin, gentamicin, and colistin, but strains such as AA4, AA6, Z2, and AA1 were sensitive to ampicillin, amoxicillin/clavulanic acid, and ceftriaxone. No signs of hemolytic activity were observed, confirming the safety of the strains. Simulated gastrointestinal tolerance tests demonstrated high survival rates: between 55.64% and 96.61% under 0.3% pepsin at pH 2.5, between 91.24% and 96.67% with bile salts (0.3%), and between 72.95% and 99.66% with phenol (0.4%). Autoaggregation capacities ranged from 54.87% to 90.57%, and coaggregation rates with <em>E. coli</em> and <em>S. enterica</em> were also significant. The strains exhibited hydrophobicity rates between 46.65% and 77.17%, notable antioxidant capacities (58.46–69.6%), and inhibited the growth of foodborne pathogens. Finally, enzymatic profiles revealed proteolytic and lipolytic activities. The isolates Z2 and Z3 stand out due to their wide range of probiotic characteristics, making them promising candidates for future research.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100514"},"PeriodicalIF":2.1,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883180","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":"Real-time Detection of Foodborne Pathogens and Biofilm in the Food Processing Environment with Bactiscan, A Macro-scale Fluorescence Device","authors":"Callum Highmore ,&nbsp;Kirsty Cooper ,&nbsp;Joe Parker ,&nbsp;Joshua Robinson ,&nbsp;Roberto Castangia ,&nbsp;Jeremy S. Webb","doi":"10.1016/j.jfp.2025.100511","DOIUrl":"10.1016/j.jfp.2025.100511","url":null,"abstract":"<div><div>Food safety relies on rapid detection methods and rigorous sampling of the food processing environment and is challenged by recurrent biofilm contamination and by sublethally injured bacteria that can evade detection. Bactiscan is investigated as an alternative detection approach, a macro-scale and reagentless device that detects microbial contamination through activating the green fluorescence of glycoproteins in the bacterial cell wall. The detection capability of Bactiscan was tested on foodborne pathogens <em>Escherichia coli</em>, <em>Listeria monocytogenes</em>, <em>Salmonella enterica</em>, and <em>Staphylococcus aureus</em>. Detection by Bactiscan was assessed using 3 independent observers viewing bacterial samples dried on stainless steel, using 3 biological repeats and 5 technical repeats. Detection by Bactiscan was possible to 1.20 * 10⁶ colony forming units (CFU), compared to 1.36 * 10⁴ CFU by ATP swab testing, where Bactiscan detection limits were defined by the concentration at which 50% of the samples were observed under illumination of the device. Heat-killed and chlorine-stressed <em>E. coli</em> and <em>S. enterica</em> caused a 2-log reduction in detection by ATP swab tests (<em>p</em> ≤ 0.05), while detection by Bactiscan was unaffected (<em>p</em> ≥ 0.05). Pathogen biofilms were detectable via Bactiscan with &gt;80% accuracy at 4 days of growth; <em>E. coli</em> and <em>L. monocytogenes</em> biofilms were visible at 2 days of growth. <em>In situ</em> contamination studies determined that Bactiscan can detect microbial contamination on chicken, salmon, and yoghurt samples with stronger fluorescence than a competitor’s UV torch. The presence of one of the pathogens on the food samples was confirmed by metagenome sequencing, determining that <em>S. aureus</em> was present in 7 samples out of 9 with a relative abundance of &gt;0.5%. These data demonstrate that Bactiscan can effectively detect bacteria present in the food processing environment and can complement existing technologies to improve food industry cleaning practices and infection prevention.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100511"},"PeriodicalIF":2.1,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895959","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":"Dietary Risk Assessment and Classification Model Based on Trace Elemental Analysis in Commercially Available Dried Seaweed Products","authors":"Jakob Avi Shimshoni ,&nbsp;Yuliana Andrushenko ,&nbsp;Orit Gal Garber ,&nbsp;Vasiliy V. Rosen","doi":"10.1016/j.jfp.2025.100509","DOIUrl":"10.1016/j.jfp.2025.100509","url":null,"abstract":"<div><div>Seaweed, particularly kombu, wakame, and nori, has become increasingly popular food in Western nations. In the present study, commercially available edible seaweeds (<em>n</em> = 100), imported from China and South Korea, and purchased from local supermarkets in Tel Aviv, Israel, were analyzed in a recent study to assess 22 trace element concentrations for consumer health risk assessment and to construct an authenticity classification. Trace elements showed a broad concentration range, with copper (Cu), manganese (Mn), zinc (Zn), cadmium (Cd), selenium (Se), and tin (Sn) levels exceeding previously reported averages by at least double. Nori contained more Cu, vanadium (V), and molybdenum (Mo), while kombu and wakame had significantly higher iodine and total arsenic (total As) levels. Despite negligible health risks from chronic exposure to toxic elements, weekly chronic consumption of kombu and wakame may expose consumers to hazardous concentrations of iodine. In fact, kombu increased weekly iodine intake by 400–800%, and wakame by 159% and 95% in children and adults, respectively. Hence, regular consumption by children of 5 g of kombu seaweed per week, which corresponds to the average weekly intake of dried seaweed in the European population, is strongly discouraged. As for wakame, the consumption should be limited to no more than once a month, particularly for children. Finally, the study successfully classified the types of seaweed, showcasing the potential for an authenticity method for seaweed products.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100509"},"PeriodicalIF":2.1,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874574","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":"Investigation of Two Outbreaks of Hepatitis A Virus Infections Linked to Fresh and Frozen Strawberries Imported from Mexico – 2022–2023","authors":"Monica McClure ,&nbsp;Margaret Kirchner ,&nbsp;Tiffany Greenlee ,&nbsp;Sharon Seelman ,&nbsp;Asma Madad ,&nbsp;Johnson Nsubuga ,&nbsp;Ana Lilia Sandoval ,&nbsp;Timothy Jackson ,&nbsp;Mary Tijerina ,&nbsp;Grace Tung ,&nbsp;Kurt Nolte ,&nbsp;Alexandre J. da Silva ,&nbsp;Jeffrey Read ,&nbsp;Vanessa Noelte ,&nbsp;Jacquelina Woods ,&nbsp;Angela Swinford ,&nbsp;Jessica L. Jones ,&nbsp;Melanie LaGrossa ,&nbsp;Crystal McKenna ,&nbsp;Efstathia Papafragkou ,&nbsp;Stelios Viazis","doi":"10.1016/j.jfp.2025.100505","DOIUrl":"10.1016/j.jfp.2025.100505","url":null,"abstract":"<div><div>Foodborne hepatitis A illnesses and outbreaks have been associated with the consumption of ready-to-eat foods contaminated with the feces of person(s) shedding hepatitis A virus (HAV). Outbreaks have been linked to fresh and frozen produce imported from countries where HAV is endemic, hygiene and sanitation are inadequate, or food safety standards are lacking or unenforced. In 2022 and 2023, federal, state, and international partners investigated two multijurisdictional outbreaks of infections involving the same HAV genotype IA strain linked to fresh and frozen organic strawberries sourced from a single grower in Baja California, Mexico. These resulted in 39 reported cases in the U.S. and Canada, 21 hospitalizations, and no reported deaths. The United States Food and Drug Administration (FDA), Canadian Food Inspection Agency, and U.S. state partners conducted traceback investigations for fresh strawberries in 2022, while FDA and U.S. state partners traced back frozen strawberries in 2023. Based on the traceback investigations, implicated strawberries were harvested during the 2022 growing season and sold to fresh and frozen berry markets. During a farm inspection in Mexico in 2023, gaps were observed in agricultural practices that could have contributed to the contamination of strawberries with HAV. FDA did not detect HAV in the two frozen strawberry samples linked to the recalled lots or environmental water samples collected at the implicated grower in 2023; no samples were collected during the 2022 investigation. Indicator organisms associated with human fecal contamination (male-specific coliphage and crAssphge) were detected in environmental water. Challenges in these investigations included limited recall of food exposures, exposures associated with multiple purchase dates, commingling of strawberries within the frozen market supply chains, and complexities with communicating these outbreak investigations to the public.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100505"},"PeriodicalIF":2.1,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143867909","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 Review of Non-thermal Interventions in Food Processing Technologies","authors":"Shecoya White ,&nbsp;Armitra Jackson-Davis ,&nbsp;Kenisha Gordon ,&nbsp;Kala Morris ,&nbsp;Aaron Dudley ,&nbsp;Angelica Abdallah-Ruiz ,&nbsp;Katie Allgaier ,&nbsp;Kyle Sharpe ,&nbsp;Ajay Kumar Yenduri ,&nbsp;Kaylyn Green ,&nbsp;Fernanda Santos","doi":"10.1016/j.jfp.2025.100508","DOIUrl":"10.1016/j.jfp.2025.100508","url":null,"abstract":"<div><div>Foodborne pathogens and spoilage microorganisms continue to be a concern throughout the food industry. As a result, these problematic microorganisms are the cause of foodborne outbreaks, foodborne illness, and premature spoilage-related issues. To address these, thermal technologies have been applied and have a documented history of controlling these microorganisms. Although beneficial, some of these technologies may result in adverse quality effects that can interfere with consumer acceptability. Processors of fresh produce also need technologies to mitigate pathogens with the ability to retain raw quality. In addition, thermal technologies can also result in the reduction or depletion of key nutrients. Consumers of today are health conscious and are concerned with key nutrients in food products necessary for their overall health; this reduction and depletion of nutrients could be considered unacceptable in the eyes of consumers. As a result of this, the food industry works to increase the use of nonthermal technologies to control pathogens and spoilage microorganisms in varying sections of the industry. This review paper will focus on the control of foodborne pathogens and spoilage organisms along with the effects on quality in various food products by the use of pulsed electric field, pulsed light, ultraviolet light, ozonation, cold atmospheric plasma, ultrasound, and ionizing radiation.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100508"},"PeriodicalIF":2.1,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143886655","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":"Lactic Acid Bacteria Synergy: Electrostatic Spraying, Dipping, and Formulation Applications of Lactobacillus salivarius L28 and Enterococcus faecium J19 to Enhance Cheese Safety Against Listeria monocytogenes","authors":"David L. Campos,&nbsp;Angela Perdomo,&nbsp;Kendra Nightingale,&nbsp;Jorge Franco,&nbsp;Luis Jimenez,&nbsp;Mindy M. Brashears","doi":"10.1016/j.jfp.2025.100507","DOIUrl":"10.1016/j.jfp.2025.100507","url":null,"abstract":"<div><div>Recent outbreaks of listeriosis linked to cheese and recalls of cheese contaminated with <em>Listeria monocytogenes</em> have emerged as a significant public health concern due to the ability of this pathogen to grow during refrigerated storage. We hypothesized that a lactic acid bacteria (LAB) intervention applied onto the surface of cheese by electrostatic spray, dipping or formulation of the product with LAB would be effective in controlling <em>L monocytogenes</em> growth during refrigerated storage. The purpose of this study was to utilize two LAB strains, including J19 <em>Enterococcus faecium</em> and L28 <em>Lactobacillus salivarius</em> individually and in combination, to reduce <em>L. monocytogenes</em> on the surface of cheese during a 60 d of refrigerated storage period. We inoculated various cheeses with a five-strain cocktail of <em>L. monocytogenes</em>. After inoculation, the surface of cheeses had a <em>L. monocytogenes</em> concentration of approximately 10⁶ CFU/cm² on day 0 and the cheeses were subjected to a LAB electrostatic spray or dipping treatment. Electrostatic spray treatments were as follows, (1) L28 at a concentration of 10⁸, (2) J19 at a concentration of 10⁸ and (3) a combination of L28 and J19 at a concentration of 10⁸ at a 1:1 ratio. Resultant <em>L. monocytogenes</em> populations were enumerated on days 0, 1, 3, 7, 14, 30, 45, and 60. Results indicated that J19 inhibited <em>L. monocytogenes</em>, while the L28 and the combination resulted in little inhibition. When utilizing J19 as an intervention, there was always an immediate reduction of <em>L. monocytogenes</em> on all cheese types on day zero of approximately 1 log10. The use of J19 as a biological intervention in cheese could improve the safety of cheeses that may become contaminated with <em>L. monocytogenes</em>.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100507"},"PeriodicalIF":2.1,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907898","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":"Differences in Salmonella Serotypes in Broiler Chickens Within and Between Slaughter Establishments in the United States","authors":"Michael S. Williams ,&nbsp;Eric D. Ebel ,&nbsp;Kis Robertson-Hale ,&nbsp;Sheryl L. Shaw ,&nbsp;Bonnie W. Kissler","doi":"10.1016/j.jfp.2025.100506","DOIUrl":"10.1016/j.jfp.2025.100506","url":null,"abstract":"<div><div>There are more than 2500 serotypes of <em>Salmonella enterica</em>. One interesting feature of this bacterium is that regardless of whether samples are collected from food commodities, a single animal species, humans, or a specific environmental setting, only about 5 serotypes constitute 50% or more of all positive samples. Another interesting feature of <em>Salmonella</em> is that the most common serotypes are not consistent across time or broad geographic region. Examples of this phenomenon are that <em>Salmonella</em> Heidelberg was the third most common serotype found in United States human illness cases in 1996, but the 53rd most common serotype in 2022. An example of serotype-specific spatial clustering is the occurrence of <em>Salmonella</em> Weltevreden predominantly in continental Southeast Asia. Clustering in space and time presents opportunities to control more pathogenic serotypes. In this study, data from a seven-month survey of broiler chicken carcass production in the United States are used to assess how the occurrence of the dominant serotypes changes as carcasses move through the production process. Samples were collected at rehang and postchill, with the number of positive samples at each location being 2909 and 233, respectively. Different intervention strategies may impact specific serotypes differently. Additional analyses demonstrate how serotypes are clustered (or not) as a function of production volume and corporate ownership. Understanding how the occurrence of serotypes varies across the industry can provide insights into factors that lead to the clustering of specific serotypes and has the potential to help identify intervention strategies that effectively reduce the risk of human salmonellosis.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100506"},"PeriodicalIF":2.1,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of Sampling Sites, Collection Time, and Refrigerated Storage Duration on Microbiota of Raw Milk From a Chinese Dairy Farm: An Exploratory Study","authors":"Han Lu ,&nbsp;Chongshu Dang ,&nbsp;Ruonan Liu ,&nbsp;Shufei Zhang ,&nbsp;Yuling Xue ,&nbsp;Lili Feng ,&nbsp;Yaoguang Zhang ,&nbsp;Yan Wu ,&nbsp;Shijie Wang","doi":"10.1016/j.jfp.2025.100504","DOIUrl":"10.1016/j.jfp.2025.100504","url":null,"abstract":"<div><div>Raw milk is the primary material for all dairy products, making it imperative to characterize and monitor its microbial composition to ensure product quality. To investigate microbial contamination from pasture to processing facilities and establish microbial traceability systems, eighty-seven raw milk samples were collected from a dairy farm in Shijiazhuang of China in August. The raw milk samples were categorized into three experimental groups based on: sampling sites along the production chain (manual milking, buffer tank, filter, refrigeration tank, milk truck, and plant factory), sampling time (before dawn, morning, noon, and afternoon), and refrigeration storage (0–72 h at 12 h intervals). The microbiota were evaluated by 16S rRNA sequencing. The results identified <em>Pseudomonas</em>, <em>Lactobacillus</em>, and <em>Prevotella</em> as the predominant bacterial genera across all sampling conditions<em>.</em> The α-diversity (Shannon and Chao1) and β-diversity analysis jointly revealed significant differences in microbial communities of raw milk samples. Specifically, raw milk collected from milk truck showed distinct bacterial communities compared with upstream collecting points, while morning-collected samples showed marked compositional differences from other time points. These findings were consistently supported by cluster heatmap analysis. In addition, the relative abundance of <em>Pseudomonas</em> in raw milk decreased but <em>Lactococcus</em> and <em>Serratia</em> increased with refrigerated time (<em>P</em> &lt; 0.05). This inverse relationship was further evidenced in cooccurrence network showing a strong negative correlation between <em>Lactococcus</em>, <em>Serratia</em>, and <em>Pseudomonas</em>. These results indicated where and when (after being transported to milk truck and in the morning) we need to alert owing to potential contamination in raw milk. Our results also suggested that psychrotrophic bacteria in raw milk should be paid attention, especially <em>Pseudomonas</em> during early refrigerated storage and <em>Serratia</em> during late refrigerated storage.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100504"},"PeriodicalIF":2.1,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143848736","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":"Formation of Antibacterial Maillard Reaction Products From D-xylose and L-phenylalanine During Stewing Cooking","authors":"Hitomi Hirakawa ,&nbsp;Hiroshi Ono ,&nbsp;Junko Shinozaki ,&nbsp;Kento Koyama ,&nbsp;Shigenobu Koseki","doi":"10.1016/j.jfp.2025.100503","DOIUrl":"10.1016/j.jfp.2025.100503","url":null,"abstract":"<div><div>Maillard reaction products (MRPs) produced by heating D-xylose and L-phenylalanine at 121 °C for 1 h have been reported to inhibit the growth of <em>Bacillus cereus</em> and <em>Clostridium perfringens</em>. This study investigated whether MRPs with antibacterial effects could be formed during the stewing cooking of foods at ambient pressure and inhibit spore-forming bacteria in dishes. MRPs were successfully produced by heating D-xylose and L-phenylalanine in phosphate buffer at ambient pressure (&lt;100 °C), with antibacterial effects increasing with temperature, heating time, and substrate concentration. During stewing, MRPs formed at 95 °C for 1–3 h delayed the growth of <em>B. cereus</em> and <em>C. perfringens</em> to an infection dose (10⁶ CFU/mL) during 25 °C storage. For <em>B. cereus,</em> delays were 9.8, 20.3, and 28.5 h in soup curry and 7.4, 15.3, and 26.1 h in beef bowl. For <em>C. perfringens,</em> 1-hour heating delayed growth by ∼13.6 h, while 2- and 3-hour heating suppressed growth to insufficient levels to calculate the time to reach the infection dose. Sensory evaluation revealed that while MRP production had minimal impact on food appearance, it negatively affected smell. Despite this limitation, the simple method of heating D-xylose and L-phenylalanine during stewing offers a promising approach to control spore-forming bacteria in cooked dishes.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 6","pages":"Article 100503"},"PeriodicalIF":2.1,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143752910","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":"Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United States","authors":"Anita K. Kambhampati ,&nbsp;E. Rickamer Hoover ,&nbsp;Lisa A. Landsman ,&nbsp;Beth C. Wittry ,&nbsp;Laura G. Brown ,&nbsp;Sara A. Mirza","doi":"10.1016/j.jfp.2025.100501","DOIUrl":"10.1016/j.jfp.2025.100501","url":null,"abstract":"<div><div>Foodborne norovirus outbreaks are often associated with food contamination during preparation by an ill employee. The US Food and Drug Administration’s Food Code outlines food safety provisions to prevent illness transmission in food establishments. An updated full version of the Food Code is released every four years; adoption of specific provisions is at the discretion of state governments.</div><div>Food safety laws of the 50 states and District of Columbia (51 jurisdictions) were assessed for adoption as of March 2020, of four norovirus-related provisions included in the 2017 Food Code: (1) prohibition of barehand contact with ready-to-eat (RTE) food, (2) exclusion of food employees with vomiting or diarrhea, (3) person in charge being a certified food protection manager (CFPM), and (4) written response plan for vomiting or diarrheal events. We compared the frequency of adoption of the 2017 Food Code provisions to a previous assessment of adoption of these provisions in the 2013 Food Code.</div><div>Prohibition of barehand contact with RTE food was adopted by 45 jurisdictions (88%), an increase from 39 jurisdictions (76%) in the previous analysis. Forty jurisdictions (78%) required exclusion of food employees with vomiting or diarrhea for ≥24 h after symptom cessation, an increase from 30 jurisdictions (59%). Provisions requiring the person in charge to be a CFPM and written response plan for contamination events were new to the 2017 Food Code; 5 jurisdictions (10%) required the person in charge to be a CFPM and 9 (18%) required a written response plan.</div><div>Adoption of provisions prohibiting barehand contact with RTE food and requiring exclusion of ill food employees increased. Newer provisions, requiring a person in charge to be a CFPM and a written contamination response plan, were not as widely adopted. Increased adoption of Food Code provisions and improved compliance may decrease norovirus transmission in food establishments.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 5","pages":"Article 100501"},"PeriodicalIF":2.1,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143752914","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}