Journal of food protection最新文献

{"title":"Risk Factors Associated with Generic Escherichia coli Presence in Fresh Produce Grown in Manure-Amended Soil in Certified Organic Farms","authors":"Kefang Nie ,&nbsp;Joanna G. Rothwell ,&nbsp;Jerome N. Baron ,&nbsp;Michele T. Jay-Russell ,&nbsp;Gabriele Maier ,&nbsp;Thais De Melo Ramos ,&nbsp;Peiman Aminabadi ,&nbsp;Viktoria Haghani ,&nbsp;Patricia D. Millner ,&nbsp;Annette Kenney ,&nbsp;Fawzy Hashem ,&nbsp;Paulo H. Pagliari ,&nbsp;Mark Hutchinson ,&nbsp;Beatriz Martínez-López ,&nbsp;Elizabeth A. Bihn ,&nbsp;Donna P. Clements ,&nbsp;Jessica B. Shade ,&nbsp;Amber R. Sciligo ,&nbsp;Alda F.A. Pires","doi":"10.1016/j.jfp.2025.100683","DOIUrl":"10.1016/j.jfp.2025.100683","url":null,"abstract":"<div><div>Organic agricultural production benefits from the use of animal manure to improve soil quality and health. Despite its proven benefits, using manure poses some risk to food safety as it may contain pathogenic microorganisms that can contaminate produce and lead to foodborne human illnesses. To investigate risk factors associated with generic <em>E. coli</em> presence in fresh produce grown in manured soil, a two-year study was conducted in USDA National Organic Program-certified organic farms in California, Maine, Minnesota, and Maryland. Farm management, water, environmental, and soil−related factors were ranked using random forest and then assessed in a generalized linear mixed model to evaluate the associations with generic <em>E. coli</em> presence in produce. Factors that significantly increased the odds of generic <em>E. coli</em> presence included increased precipitation over the past 7 days of produce sampling (Odds Ratio (OR) = 1.32, CI₉₅ = 1.14–1.52), and previous nonagricultural use of crop fields (OR = 48.16, CI₉₅ = 15.19–152.67). Leafy greens (OR = 12.82, CI₉₅ = 4.90–33.54) and root vegetables (OR = 19.56, CI₉₅ = 6.11–62.61) had significantly higher odds of generic <em>E. coli</em> presence compared to fruits. Length of time (in days) between manure application and produce sampling also significantly influenced generic <em>E. coli</em> presence odds on Day 60 after manure amendment (OR = 0.04, CI₉₅ = 0.01–0.17). Higher odds ratio of generic <em>E. coli</em> presence was significantly associated with exclusive manure application in summer (OR = 38.98, CI₉₅ = 10.05–151.18), fall (OR = 5.89, CI₉₅ = 1.32–26.14), or winter (OR = 24.95, CI₉₅ = 2.85–219.08) compared to multiseason application. These findings provide evidence to inform manure application practices and food safety management strategies in organic fresh produce production.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100683"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145793746","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":"Fate of Heat-Shocked Salmonella enterica and Escherichia coli O157:H7 Cells on Under- and Adequately Cooked Pork Gyros Trimmings During Postcooking Storage Until Serving","authors":"Anastasia E. Kapetanakou ,&nbsp;Konstantina Athanaseli ,&nbsp;Panagiotis N. Skandamis","doi":"10.1016/j.jfp.2025.100690","DOIUrl":"10.1016/j.jfp.2025.100690","url":null,"abstract":"<div><div>This study assessed the fate of heat-shocked cells (HS) of <em>Salmonella enterica</em> and <em>Escherichia coli</em> O157:H7 during subsequent postcooking storage of under- and adequately cooked pork gyros at 30 °C (under broiler) and 40 °C (in heating chambers), conditions usually applied in grill houses before serving. Frozen, semi-cooked gyros trimmings (2‒3 mm thick) were used. Undercooked gyros was derived from thawing (30 min at room temperature) (a_w 0.950 ± 0.010; pH: 6.21 ± 0.13), and adequately cooked samples followed the package instructions (microwaved at 700 W for 2 min) (a_w 0.808 ± 0.032; pH: 6.20 ± 0.09). Individual strains of pathogens were heat-shocked at 47.5 °C for 60 min; controls were non‒heat-treated cells. Afterwards, cells’ heat tolerance was checked at 57 °C by estimating inactivation rates (<em>k_max</em>; min⁻¹). HS showed lower <em>k_max</em> (4−8 fold for <em>Salmonella</em>; 3−11 fold for <em>E. coli</em> O157:H7) than controls (<em>p</em> &lt; 0.05), indicating increased heat resistance. Thereafter, HS <em>Salmonella</em> or <em>E. coli</em> O157:H7 composites were surface inoculated (3.5‒4.0 log CFU/g) on under- or adequately cooked gyros and stored at 30 and 40 °C for 6 h (<em>n</em> = 6) to evaluate “cross-protection” associated with a_w changes that occur during storage. Controls were inoculated with non-HS cells. In undercooked gyros at 30 °C, <em>E. coli</em> O157:H7 population levels (controls and HS) did not change (<em>p</em> ≥ 0.05) after 6 h. In adequately cooked gyros stored at 40 °C (a_w 0.808‒0.829), HS <em>E. coli</em> O157:H7 persisted, whereas the controls declined, resulting in 1.8 logs higher than controls (<em>p</em> &lt; 0.05). <em>Salmonella</em> (controls and HS) remained close to initial levels at 30 °C (under- and adequately cooked) and 40 °C (adequately cooked) or increased by 0.8‒1.1 logs at 40 °C (undercooked) (<em>p</em> &lt; 0.05), indicating that no additional cross-protection was induced. Such findings may emphasize that even adequately cooked gyros can permit pathogen persistence or recovery during postcooking short-term storage and until serving.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100690"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145843913","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":"Biofilm Properties and Their Implications for Cleaning Processes in the Food Industry – A Review","authors":"Caroline Bachlechner ,&nbsp;Elena Zand ,&nbsp;Vincent Eisenrauch ,&nbsp;Marc Mauermann ,&nbsp;Henry Jäger ,&nbsp;Felix Schottroff","doi":"10.1016/j.jfp.2025.100695","DOIUrl":"10.1016/j.jfp.2025.100695","url":null,"abstract":"<div><div>Cleaning operations are carried out regularly throughout the food industry to remove deposits and microorganisms. Still, biofilms may persist in production plants, with potential negative implications for food safety and quality as well as economic disadvantages for companies. Consequently, the elimination of biofilms is crucial to ensure unrestricted operations. However, mechanisms involved in biofilm removal are still poorly understood, limiting the development of corresponding countermeasures. Therefore, this review focuses on biofilm properties and their implications for the removal process, as a basis for identifying and deeper understanding of the key factors relevant to cleaning strategies. In terms of rheological biofilm characterization, parameters such as elastic modulus and critical strain indicate the stress a biofilm can withstand. Biofilms with lower elastic modulus and crossover points are generally easier to remove. Assessing binding forces is crucial, as effective removal requires overcoming these forces. Further investigation of biofilm porosity may ultimately contribute to the development of targeted removal strategies. Multispecies biofilms grown dynamically show the highest cleaning resistance, with flow characteristics significantly influencing biofilm properties. Parameters from structural characterization methods cannot be directly translated into cleaning practices; however, they are still relevant to obtain deeper information on biofilm systems and their behavior. Exemplarily, modelling and simulation rely on precise material properties, enabling further conclusions relevant to cleaning and disinfection applications. Therefore, deeper insights into the microscopic and macroscopic properties of biofilms will contribute to the development of more targeted and efficient cleaning strategies.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100695"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145911917","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":"Disinfection of Campylobacter Species and Salmonella Typhimurium in Contaminated Water Using Advanced Oxidation Processes","authors":"Seth Adesope ,&nbsp;Mark Carlson ,&nbsp;Nikolay Barashkov ,&nbsp;Casey Owens ,&nbsp;Samantha E. Robinson ,&nbsp;Tomi Obe","doi":"10.1016/j.jfp.2025.100675","DOIUrl":"10.1016/j.jfp.2025.100675","url":null,"abstract":"<div><div>Poultry processing generates pathogen-rich wastewater. Conventional disinfection methods like aerobic digestion and chlorination, although effective, impose considerable operational cost and generate disinfectant by-products. Integrated recycling systems present a promising opportunity for enhancing resources and sustainability. This study investigated the use of Advanced Oxidation Processes (AOPs), specifically electrochemical (EC) and photochemical (PC) treatments, to disinfect <em>Campylobacter</em> species (<em>jejuni</em> (Cj) and <em>coli</em> (Cc)) and <em>Salmonella</em> Typhimurium (ST) in contaminated water to simulate bacterial conditions in wastewater. The inoculum was prepared to produce 7 L of 6 log₁₀ CFU/mL contaminated water. The water was subjected to alternating current in EC treatments with a voltage demand of 50 V and 70 V and ferrous sulfate as a Fenton-related catalyst, alongside PC treatments using curcumin, a photosensitizer at concentrations of 0.8% and 1.6% to generate singlet oxygen and hydrogen peroxide. Samples were collected every 30 min for 300 min and plated on <em>Campylobacter</em> agar that was incubated at 42 °C for 48 h. Furthermore, Cj was combined with ST to make a mixed inoculum typical of poultry wastewater and exposed to the same photo-electrochemical (PEC) treatments. Bacterial growth was assessed on <em>Campylobacter</em> and XLD agar. Cj was completely disinfected after 150 min (4.70 log CFU/mL) at 50 V and 120 min (5.97 log CFU/mL) at 70 V of treatment whereas Cc was disinfected after 210 min (5.68 log CFU/mL) at 50 V and 180 min (5.99 log CFU/mL) at 70 V. While the rate of disinfection varied between <em>Campylobacter</em> species and in response to the voltage of the EC treatment, the concentration of curcumin in PC treatment had no impact on bacterial disinfection rates. In a mixed population, Cj and ST exhibited a complete reduction in 120 min (6.07 log CFU/mL), establishing an optimal condition of both EC (70 V) and PC (1.6%) for effective removal of both pathogens. Our findings suggest that combined PEC treatments effectively killed <em>Campylobacter</em> and <em>Salmonella</em> in contaminated water, highlighting the potential of AOPs as a sustainable poultry wastewater disinfection strategy.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100675"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145634412","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":"Natural Preservation Strategy for Green Olives: Effects of Thyme Oil-Enriched Chitosan Edible Films on Physicochemical, Microbiological, and Sensory Attributes","authors":"Pınar Çoruhlu,&nbsp;Ahsen Rayman Ergün,&nbsp;Taner Baysal","doi":"10.1016/j.jfp.2025.100680","DOIUrl":"10.1016/j.jfp.2025.100680","url":null,"abstract":"<div><div>Edible film-coating technology is an innovative approach to help maintain food quality and inhibit microbial growth in place of synthetic preservatives. This study focused on evaluating the effects of chitosan (CS) films (2%) contained with thyme essential oil (TO) at 0.2, 0.5, and 1% on the microbiological changes, sensory, and quality attributes of green olives stored at 4 °C for 90 days. Table olive samples, which were covered with chitosan solutions containing different concentrations of thyme oil, were assessed for physicochemical (% moisture, pH, titratable acidity, color (L*, a*, b^*, and ΔE*)) and microbiological (total viable count and yeast and mold count) and sensory properties. During the storage period, moisture loss was more evident in the control group, decreasing to 53.62 ± 0.33% by day 90. In contrast, the CS and CS+TO coatings significantly reduced moisture loss. Specifically, the CS+0.2% TO, CS+0.5% TO, and CS+1% TO treatments maintained moisture levels around 57–58% at the end of storage. The overall sensory results indicated that edible coatings, particularly those containing thyme oil, effectively preserved the visual and textural quality of green olives throughout storage. However, high concentrations of thyme oil slightly reduced taste acceptability. Therefore, CS+0.2% TO and CS+0.5% TO formulations appear to offer the most balanced performance, combining effective antimicrobial protection with favorable sensory properties. The maximum reduction in total viable count (TVC) and yeast–mold was observed in the CS+1% TO group, with values of 4.36 and 3.07 log CFU/g, respectively. It has been determined that chitosan films containing thyme oil have an inhibitory effect on microbial activity. Overall, these results demonstrate the usability of edible films as synthetic preservatives and edible coating systems offer promising potential for preserving both the safety and quality of table olives, while also supporting consumer acceptance.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100680"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145756792","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":"Microbiological Hazards of Animal-Based Foods in Brazilian Informal Markets: A case Study of Fishery and Meat Products in Northern Tocantins","authors":"José C. Ribeiro-Júnior ,&nbsp;Cristiane A. Nascimento ,&nbsp;Nara T. Aguiar ,&nbsp;Ana P.N. Correia ,&nbsp;Kira F.L. Alves ,&nbsp;Luciana B.S.B. da Costa ,&nbsp;Fernanda M. de Lira ,&nbsp;Cátia M.O. Lobo ,&nbsp;Amauri A. Alfieri","doi":"10.1016/j.jfp.2025.100676","DOIUrl":"10.1016/j.jfp.2025.100676","url":null,"abstract":"<div><div>The informal production and commercialization of animal-based foods remain widespread in regions distant from major urban centers in Brazil, often lacking sanitary inspections and posing significant public health risks. In this study, we aimed to evaluate the microbiological quality and safety of fish, shrimp, fresh pork sausages, and ground beef sold in street markets in the eastern Brazilian Amazon region. Representative samples were analyzed using microbiological and molecular methods. Quantitative assessments included mesophilic aerobes, psychrotrophs, and total and thermotolerant coliform counts. Qualitative analyses targeted <em>Salmonella</em> spp<em>.</em>, <em>Listeria monocytogenes</em>, and diarrheagenic <em>Escherichia coli</em> (DEC). Most samples exceeded legal thresholds for microbial indicators, with psychrotrophs predominating and mesophilic aerobes reaching average abundances of 8.81 ± 0.35 log colony−forming units/g in some products. A total of 2092 single and multiplex PCRs were performed on 1,707 pathogen isolates. Overall, 77.5% of the samples tested positive for at least one pathogen: 62.5% for <em>Salmonella</em> spp<em>.</em>, 27.5% for <em>L. monocytogenes</em>, and 12.5% for DEC. Notably, all the fish fillets were contaminated with <em>Salmonella</em> spp<em>.</em> Although shrimp samples had lower counts of indicator organisms, 70% tested positive for at least one pathogen. These findings demonstrate the widespread microbiological contamination and highlight the significant health risks posed by uninspected animal products in informal markets. These results underscore the urgent need for improved sanitary controls, consumer education, and stronger local enforcement to mitigate risks, reduce foodborne illnesses, and improve the safety of animal-derived foods in the Brazilian Amazon and other vulnerable regions.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100676"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145634479","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":"Quantification, Risk Assessment, and Mitigation of Cashew Allergen Cross-Contact in Shared Roasting Oil Systems","authors":"Shimin Chen,&nbsp;Joseph L. Baumert,&nbsp;Melanie L. Downs","doi":"10.1016/j.jfp.2025.100678","DOIUrl":"10.1016/j.jfp.2025.100678","url":null,"abstract":"<div><div>Allergen cross-contact in food production should be minimized to protect food-allergic consumers. Processing operations using shared cooking media, including shared roasting or frying oil, present multiple uncertainties related to allergen cross-contact. The quantity of allergen transferred to oil and subsequent products is unknown, and the effectiveness of oil cleaning methods on allergen removal has not been evaluated. In this study, bench-scale experiments were conducted to evaluate the amount of total cashew protein transferred to oil after frying (138 °C, 10 min or 168 °C, 3 min) and to products (peanuts and potato slices) subsequently fried in shared oil. After frying 15 batches of cashews (100 g/batch in 1 L of oil), 70–130 ppm total cashew protein was quantified in oil using targeted mass spectrometry. Peanuts or potato chips processed in oil after cashews were found to contain 23.0 and 193.5 ppm total cashew protein, respectively. Quantitative safety assessments indicated these concentrations could represent health risks to cashew-allergic individuals. Comparison of nine oil cleaning methods showed that 11-µm filters, 25-µm filters, and diatomaceous earth used with commercial filters were the most effective treatments in removing cashew protein residue. All three treatments could reduce cashew protein concentration from more than 200 ppm to less than 10 ppm. Risk reduction calculations demonstrated that with appropriate control measures, the risk associated with cashew allergen cross-contact in frying oil can be substantially mitigated. The data obtained in this study can help food manufacturers and foodservice providers design effective allergen controls to better protect food-allergic consumers.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100678"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145687695","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":"Comparative Evaluation of Nutritional Quality, Heavy Metal Contamination, and Associated Health Risks of Freshwater River and Farmed Fish from Bangladesh","authors":"Md. Ariful Islam ,&nbsp;Md. Sakhawot Hossain ,&nbsp;Md. Ruhul Amin ,&nbsp;Md. Parvez Hossain ,&nbsp;Lisa Khanum ,&nbsp;Md. Sakib Hasan ,&nbsp;Rashida Parvin ,&nbsp;Md. Ashrafuzzaman Zahid","doi":"10.1016/j.jfp.2025.100684","DOIUrl":"10.1016/j.jfp.2025.100684","url":null,"abstract":"<div><div>Freshwater fish play a vital role in human nutrition by supplying high-quality protein, essential fatty acids, and micronutrients. However, increasing environmental pollution and inconsistent aquaculture practices have raised concerns about heavy metal accumulation in commonly consumed fish species in Bangladesh. This study evaluated the nutritional composition and heavy metal levels in <em>Mystus tengara</em> (Tengra), <em>Anabas testudineus</em> (Koi), and <em>Heteropneustes fossilis</em> (Shing) from river and farm environments. The proximate composition showed variations, with farmed fish containing higher protein and fat levels compared to river samples. Heavy metal analysis revealed that <em>H. fossilis</em> from river sources had elevated Pb (1.77 mg/kg) and Cr (1.67 mg/kg) levels, exceeding WHO standards. Cultured <em>H. fossilis</em> contained high Fe (232.29 mg/kg), also surpassing recommended levels. The Target Hazard Quotient (THQ) values for all metals in the fish samples were below 1, indicating no significant noncarcinogenic risk from individual metals. The Total Target Hazard Quotient (TTHQ) for adults ranged from 5.90E-04 to 7.15E-04, while for children, it ranged from 1.31E-03 to 1.59E-03. Despite TTHQ values remaining below the threshold of concern, children exhibited higher vulnerability than adults. The findings highlight the influence of environmental pollution on the nutritional and contamination profile of freshwater fish and underscore the need for continuous monitoring to ensure food safety and minimize health risks, particularly among vulnerable populations such as children.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100684"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145800603","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":"Screening of Pesticide Residues in Cornflakes Available on the UAE Market","authors":"Nada El Darra ,&nbsp;Salma Khazaal ,&nbsp;Adla Jammoul ,&nbsp;Hussein F. Hassan ,&nbsp;Nisreen Alwan","doi":"10.1016/j.jfp.2025.100681","DOIUrl":"10.1016/j.jfp.2025.100681","url":null,"abstract":"<div><div>Cornflakes are a globally popular breakfast cereal, commonly consumed in the United Arab Emirates (UAE). Given the UAE’s dependence on imported food products, including cornflakes, ensuring the safety of consumers through vigilant monitoring of pesticide residues is crucial. Following a market screening of major UAE retail markets, this study identified 76 cornflakes stock-keeping units (SKUs) and analyzed them using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction method coupled with liquid chromatography–tandem mass spectrometry (LC–MS/MS). Three pesticide residues, azoxystrobin, chlorpyrifos, and tebuconazole, were detected at trace levels, all below the limit of quantification (LOQ). None of the residues exceeded the maximum residue limits (MRLs) established by UAES MRL 1:2024, which follows a hierarchical approach using Codex Alimentarius (CODEX) and European Union (EU) MRLs. The detection of chlorpyrifos, an organophosphate insecticide, and the fungicides azoxystrobin and tebuconazole, reflects their widespread agricultural use, yet their low levels demonstrate the impact of food processing steps, such as milling, extrusion, and toasting, and effective regulatory oversight. These findings indicate that cornflakes available in the UAE market are safe with respect to pesticide residues, though routine surveillance remains essential.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100681"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145781056","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":"Hazard Analysis and Mitigation in Fresh Produce Distribution Centers: A HACCP Approach","authors":"Alexis M. Hamilton ,&nbsp;Anna Townsend Burner ,&nbsp;Laura K. Strawn ,&nbsp;Laurel L. Dunn","doi":"10.1016/j.jfp.2025.100673","DOIUrl":"10.1016/j.jfp.2025.100673","url":null,"abstract":"<div><div>Food safety best practices in distribution centers (DCs) that handle, store, and/or repack fresh produce have received less attention than other sectors of the food industry. While most food products move through these facilities in fully enclosed packaging, fresh produce is often shipped in unsealed, vented containers to allow for adequate respiration of the products for maximum quality and shelf life. However, some questions persist regarding the risk of microbial food safety hazards to fresh produce in vented containers. Therefore, DCs that handle, store, and/or repack fresh produce exposed to the environment must examine potential food safety hazards within their facilities. To protect produce from contamination within a facility, these hazards should be considered with respect to the fresh produce products themselves, intended consumers, and facility design features and practices that may enhance or mitigate potential hazards. A Hazard Analysis Critical Control Point (HACCP)-based approach provides an internationally recognized and benchmarked (i.e., by the Global Food Safety Initiative) opportunity to combine these factors with other best practices, including cleaning and sanitizing, proper handling of iced product, pest management strategies, and suggestions for the implementation of environmental monitoring programs, to facilitate successful food safety management. As HACCP is foundational for other regulatory food safety programs, and because it is widely accepted as an international audit benchmark, adoption of this systematic approach is useful to protect the safety of all food handled in DCs.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100673"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145634443","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}