Journal of food protection最新文献

{"title":"Inactivation of Escherichia coli O157:H7 in Dairy Manure Compost with Alkaline Walnut Hull Biochar","authors":"Joshua B. Gurtler,&nbsp;Charles A. Mullen","doi":"10.1016/j.jfp.2024.100438","DOIUrl":"10.1016/j.jfp.2024.100438","url":null,"abstract":"<div><div>Biochar has been used to accelerate heating profiles during composting by increasing oxygenation, which could also reduce microbial pathogens. However, the antimicrobial inactivation of foodborne pathogens in compost, by amending with biochar without increased heating profiles, has not been evaluated. In this study, we examined the ability of biochar to inactivate <em>E. coli</em> O157:H7 (EC) in fresh dairy manure compost by amending with one of four types of biochar. Two slow pyrolysis biochars (high-temperature walnut hull biochar [HTWHB], and walnut hull cyclone biochar [WHCB]), and two fast pyrolysis biochars were examined. Compost with 8.1 log CFU/g of EC + 10% amended biochar was held at 22 °C and analyzed for EC weekly. The control treatment sustained ca. 8.7 log CFU of EC through week 7; however, the bacterium was not detected by direct plating in WHCB compost (below the detection limit) by day 7, through the entire 49 days (which may be attributed to increased compost alkalinity [i.e., pH 10.76]). Populations of EC in compost supplemented with 10% of the three other biochars sustained EC populations ≥9.2 log through the balance of the study. The four biochars were further tested in soil at 17% moisture to determine if concentrations as low as 3.5% could inactivate EC. When 3.5% HTWHB was added to soil, populations were 5.1 log CFU lower than when 10% of the same biochar was amended into dairy compost by week 3. This may indicate that alkaline biochar, amended into lower moisture, soil may be more biocidal than when alkaline biochar is added to high moisture manure compost. The current study demonstrates that highly alkaline walnut hull cyclone biochar is capable of reducing up to 8 log of EC in high moisture fresh compost in only 7 days, while as little as 3.5% alkaline WHCB in 17% moisture soil can reduce 6.7 log of EC in only 14 days. These results may assist farmers in amending compost, manure, cattle feedlots, or soil with biochar to reduce EC, and potentially other pathogens (e.g., <em>Salmonella enterica, Campylobacter jejuni,</em> and <em>Listeria monocytogenes</em>)<em>,</em> with the goal of reducing the dissemination of human bacterial pathogens to meat, poultry, and fresh produce.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 2","pages":"Article 100438"},"PeriodicalIF":2.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142871241","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":"Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses","authors":"Angela B.P.S. Fernandes ,&nbsp;Clair F.S. Pereira ,&nbsp;Hiago M. Pereira ,&nbsp;Marco A.C. Batista ,&nbsp;Luiz F.S. Dionisio ,&nbsp;Amauri A. Alfieri ,&nbsp;Bruna Alexandrino ,&nbsp;José C. Ribeiro-Júnior","doi":"10.1016/j.jfp.2025.100451","DOIUrl":"10.1016/j.jfp.2025.100451","url":null,"abstract":"<div><div>This study aims to validate sanitation standard operating procedures (SSOPs) of the precooling system in two immersion stages with different temperatures followed by dripping for 3 min. The variables evaluated were temperature, weight, microbiological quality, and safety of chicken carcasses. Groups of indicator microorganisms were quantified and the occurrence of <em>Salmonella</em> spp., <em>Listeria monocytogenes</em>, diarrheagenic <em>Escherichia coli</em> (non-157), and <em>Staphylococcus aureus</em> with enterotoxigenic potential was investigated, before and after cooling by immersion and dripping. <em>Salmonella</em> serovars were determined by real-time PCR. Immersion of the carcasses in water at 9.5 (±2.89) and 2.33 (±1.30) °C in the first and second stages was sufficient to considerably reduce the carcass temperature to 5.70 and 7.41 °C at the system outlet and after dripping, respectively. The weight gain was 5.5%, in accordance with Brazilian legislation (&lt;8%). Immersion cooling significantly reduced (<em>p</em> &lt; 0.05) the total counts of enterobacteria, total coliforms, and <em>E. coli</em>. Contamination was reduced in the carcasses, which increased the water counts in the system to 3.76 log CFU/mL for psychrotrophs. <em>Salmonella</em> spp. was identified in 100% of the carcasses evaluated and in the water from the first and second stages of cooling. The main serovars were <em>S.</em> Newport and <em>S.</em> Minnesota. Pathotypes of diarrheagenic <em>E. coli</em>, mainly atypical EPEC and STEC, and <em>S. aureus</em> with enterotoxigenic potential were highly prevalent in the carcasses even before entering the precooling systems by immersion, which was not sufficient to rule out the occurrence of any pathogen studied. Despite the notable SSOP effect on the quantification of microbiological indicators during immersion cooling, the high occurrence of different pathogens underlies the need to review procedures and techniques not only in slaughterhouses but also throughout the production chain, acting in an integrated manner to provide biosecurity and reduce risks to the consumption of chicken meat.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 2","pages":"Article 100451"},"PeriodicalIF":2.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142950043","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":"Evaluation of 16s Long Read Metabarcoding for Characterizing the Microbiome and Salmonella Contamination of Retail Poultry Meat","authors":"Zachary Tobar,&nbsp;Katie Y. Lee,&nbsp;Megan E. Gaa,&nbsp;Bryshal P. Moore,&nbsp;Xunde Li,&nbsp;Maurice E. Pitesky","doi":"10.1016/j.jfp.2024.100434","DOIUrl":"10.1016/j.jfp.2024.100434","url":null,"abstract":"<div><div>The traditional gold standard for detection of <em>Salmonella</em> in meat products is bacterial culture with enrichment. While this method is highly sensitive, it is slow and provides an incomplete assessment of isolate taxonomy in positive samples. This study presents a novel PCR-based detection assay which amplifies the 16s-ITS-23s region which is an approximately 2,500 base pair region of the larger ribosomal <em>rrn</em> operon. Intra-assay variation was assessed by splitting each biological sample into 3 technical replicates. Limits of detection (LOD) were assessed by utilizing a serial dilution of a pure culture of <em>Salmonella enterica</em> subsp<em>. enterica</em> serovar Heidelberg spiked into either sterile 1 × PBS or 1 × PBS rinsate of a <em>Salmonella</em> culture-negative chicken meat sample. Results indicate the 16s metabarcoding assay evaluated here could not be reliably used for the detection of <em>Salmonella</em> in adulterated retail meat samples as the LOD observed, 4.70 log colony forming units (CFU)/ml, is above the expected concentration of <em>Salmonella</em> in retail poultry meat samples which previous studies have shown range from under 1 to 2 log CFU/ml. However, due to greater taxonomic resolution afforded by using 16s long reads, the assay allowed alpha diversity assessment of the microbiome of raw poultry meat with the ability to assign taxonomy to the species and strain level for some amplicon sequence variants (ASV). This indicates this process may have value characterizing biodiversity and pathogen contamination of poultry samples in earlier steps of the poultry meat production process where bacterial contamination concentrations are likely to be higher.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 2","pages":"Article 100434"},"PeriodicalIF":2.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142837119","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":"Public Health Risks Associated with Food Process Contaminants – A Review","authors":"Ahmadullah Zahir ,&nbsp;Zhiwen Ge ,&nbsp;Iftikhar Ali Khan","doi":"10.1016/j.jfp.2024.100426","DOIUrl":"10.1016/j.jfp.2024.100426","url":null,"abstract":"<div><div>The increasing complexity of food production and processing has raised concerns regarding food process contaminants, which pose significant public health risks. Food process contaminants can be introduced during diverse phases of food processing such as drying, heating, grilling, and fermentation, resulting in the synthesis of harmful chemicals including acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan and its naturally occurring derivatives, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), 2-chloropropane-1,2-diol esters (2-MCPDE), and 3-chloropropane-1,2-diol esters (3-MCPDE), ethyl carbamate (EC), glycidyl esters (GE), and 4-methylimidazole (4-MEI), all of these are harmful to human health. Although these compounds can be somewhat prevented during processing, eliminating them can often be challenging due to their unknown formation mechanism. Moreover, prolonged exposure to these dangerous compounds might harm human health. There is limited understanding of the sources, formation processes, and hazards of food processing contaminants, and a lack of knowledge of the mechanisms involved in how to control their generation. In this review, we provide a comprehensive overview of the harmful effects associated with food process contaminants generated during thermal processing and fermentation, alongside elemental process contaminants and their potential threats to human health. Furthermore, this study identifies existing knowledge gaps proposes avenues for future inquiry and emphasizes the necessity of employing a multi-disciplinary approach to alleviate the public health risks posed by food process contaminants, advocating for cooperative initiatives among food scientists, public health officials, and regulatory entities to enhance food safety and protect consumer health.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 2","pages":"Article 100426"},"PeriodicalIF":2.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142791960","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":"Health Inspections of Restaurant Establishments in the Attica Region, Greece. Non-compliance Data Within the Food Hygiene Sector","authors":"Olympia Chatzimpyrou ,&nbsp;Elias Chaidoutis ,&nbsp;Dimitrios Keramydas ,&nbsp;Petros Papalexis ,&nbsp;Nikolaos S. Thomaidis ,&nbsp;Vassiliki C. Pitiriga ,&nbsp;Panagiota Langi ,&nbsp;Foteini Koutsiari ,&nbsp;Ioannis Drikos ,&nbsp;Maria Giannari ,&nbsp;Georgios Chelidonis ,&nbsp;Andreas Ch. Lazaris ,&nbsp;Nikolaos Kavantzas","doi":"10.1016/j.jfp.2025.100452","DOIUrl":"10.1016/j.jfp.2025.100452","url":null,"abstract":"<div><h3>Background</h3><div>Ensuring food safety is a fundamental priority for public health. The catering sector has become prominent as a convenient and cost-effective method of food supply worldwide. Adherence to proper food hygiene practices is crucial for preventing foodborne diseases. The inspection of food items is a key component of internal controls that enables the identification of non-compliance with food hygiene standards. The present study aims to assess Attica restaurant businesses’ compliance with international food hygiene standards (FAO/WHO Codex Alimentarius) and European legislation on unsafe food.</div></div><div><h3>Methods</h3><div>From January to July 2023, 74 randomly selected restaurants of small, medium, and large capacity in Attica were examined through inspections in terms of compliance for food hygiene standards. The inspections were based on (a) the completion of forms and (b) the collection of water and food samples for laboratory microbiological analysis.</div><div>Data were collected using a predefined form, referencing the manual of Codex Alimentarius regarding food hygiene standards (CAC/RCP 1-1969/CAC/RCP 39-1993). Additionally, the assessment included the identification of unsafe food placement in accordance with Regulation EC/178/2002 on food safety, as well as Greek national legislation (European Commission, 2002; Hellenic Republic, 2006, 2014).</div></div><div><h3>Results</h3><div>The highest non-compliance rates are in “adequacy of facilities” (14.12%), “equipment maintenance and sanitization” (12.30%), “pest control” (12.45%), “personal hygiene” (7.58%), and “efficient separation of raw materials” (9.76%). Non-compliance rates for other food hygiene parameters (cooking practices, meal apportionment, storage, transport, reheating, etc.) were considerably lower. The inspection results showed that medium-sized restaurant businesses present the highest rate (56.41%) of total non-compliance compared to large-sized businesses (29.68%) and small-sized businesses (13.91%).</div></div><div><h3>Conclusions</h3><div>This study demonstrates that restaurant businesses generally adhere to food hygiene and safety standards at a satisfactory level. There is a need for restaurant operators to prioritize enhancing compliance, particularly in addressing critical issues that could potentially result in outbreaks of foodborne diseases.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 2","pages":"Article 100452"},"PeriodicalIF":2.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142965553","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":"Evaluating the Growth of Staphylococcus aureus During Slow Cooking of Beef and Turkey Formulations from 10 °C to 54.4 °C for an Extended Time","authors":"Subash Shrestha ,&nbsp;Michelle Riemann ,&nbsp;Vijay K. Juneja ,&nbsp;Abhinav Mishra","doi":"10.1016/j.jfp.2024.100445","DOIUrl":"10.1016/j.jfp.2024.100445","url":null,"abstract":"<div><div>USDA FSIS recommends meat dwell ≤6 h during cooking from 10 to 54.4 °C to limit the growth of <em>Staphylococcus aureus</em> and prevent its production of heat-stable enterotoxins. This study evaluated the growth of <em>S. aureus</em> in irradiated beef and turkey formulations with no antimicrobial, lactate-diacetate (2.5% w/w), or vinegar (1.98% w/w). Individual experimental units consisting of a 5 g portion of meat in a plastic bag were inoculated with 3 log CFU/g of <em>S. aureus</em> and then spread thin within the bag. Units were heated from 10 to 54.4 °C in 9.3 h in a water bath, representing a process deviation case in a commercial establishment. <em>S. aureus</em> populations were enumerated on Baird-Parker agar plates from five inoculated units before cooking, and three units each at 4.5, 6.0, 7.0, 8.0, and 9.3 h. Likewise, two uninoculated units each were evaluated at 0, 6, and 9.3 h to verify the absence of competition from background microflora. Data from three trials were reported as mean ± SD. Beef formulations had pH, moisture, and salt content of 6.41 ± 0.25, 74.1 ± 0.5%, and 0.6 ± 0.1%, respectively, whereas turkey had 6.74 ± 0.08, 76.4 ± 0.6%, and 0.6 ± 0.1%, representing the most optimum condition for growth present in the commercial products. Maximum growth of 1.1 ± 0.2 (<em>p</em> &lt; 0.05), 0.9 ± 0.3 (<em>p</em> &lt; 0.05), and 0.2 ± 0.1 (<em>p</em> &gt; 0.05) log CFU/g was observed by the 6th h in beef with no antimicrobial, lactate diacetate, and vinegar, respectively, and 1.6 ± 0.2 (<em>p</em> &lt; 0.05), 1.3 ± 0.3 (<em>p</em> &lt; 0.05), and 0.5 ± 0.3 (<em>p</em> &gt; 0.05) log CFU/g in the turkey formulations also by the 6th h. The counts declined thereafter (<em>p</em> &lt; 0.05) in all formulations, reaching below the inoculation level by 9.3 h. In comparison, UW Therm 2.0 and DMRI Staphtox Predictor, after adjusting for their temperature limitations per USDA FSIS guidelines, estimated a 4.2 and 3.3 log increase, respectively, in beef with no antimicrobial, and 4.3 and 3.7 log increase in turkey. The models provide fail-safe but overly conservative predictions of <em>S. aureus</em> growth in beef and turkey.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 2","pages":"Article 100445"},"PeriodicalIF":2.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142907100","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":"Genomic Diversity and Potential Transmission and Persistence of Salmonella in the Cambodian Vegetable Supply Chain","authors":"Abimel Salazar ,&nbsp;Navin Sreng ,&nbsp;Chanthol Peng ,&nbsp;Yehzi Fu ,&nbsp;Erin M. Nawrocki ,&nbsp;Taejung Chung ,&nbsp;Jessie Vipham ,&nbsp;Edward G. Dudley ,&nbsp;Jasna Kovac","doi":"10.1016/j.jfp.2024.100447","DOIUrl":"10.1016/j.jfp.2024.100447","url":null,"abstract":"<div><div><em>S. enterica</em> isolates (<em>n</em> = 78) obtained from the vegetable supply chain (farms, distribution centers, markets) in two Cambodian provinces (Siem Reap, Battambang) were sequenced and analyzed. <em>In silico</em> identification of serotypes and detection of antimicrobial resistance genes was performed using SISTR and ABRicate, respectively. Isolates’ relatedness was assessed based on high-quality single nucleotide polymorphisms (hqSNPs) identified within each serotype using the CFSAN SNP pipeline. Among 29 detected serotypes, Paratyphi B var. Java was most abundant (<em>n</em> = 14), followed by Hvittingfoss (<em>n</em> = 11) and Thompson (<em>n</em> = 7). Paratyphi B var. Java was mostly found in farms (<em>n</em> = 5) and markets (<em>n</em> = 6), Hvittingfoss within distribution centers (<em>n</em> = 8), and Thompson at markets (<em>n</em> = 4) and farms (<em>n</em> = 3). Among Paratyphi B var. Java isolates, one phylogenetic clade contained four closely related isolates (0–1 SNP difference), collected at markets in different provinces on different days. Another clade contained two isolates that differed by one SNP, one obtained from a Battambang farm and one from a Siem Reap distribution center, suggesting a broad spread of Paratyphi B var. Java in the Cambodian vegetable supply chain. Hvittingfoss isolates clustered in two clades; one contained five identical isolates, four of which were obtained in different months from the distribution center and a farm in Battambang, suggesting possible transmission among supply chain stages. The second clade contained three isolates from the Battambang distribution center that differed by 0–1 SNP and were isolated in October and November, indicating possible persistence. Lastly, among 78 analyzed isolates, 14 carried antimicrobial resistance genes and seven out of these 14 carried genes with predicted resistance to more than three classes of antibiotics. Overall, highly similar isolates of <em>Salmonella</em> were identified over time and at different supply chain stages, suggesting possible persistence and transmission of <em>Salmonella</em> within and between supply chain stages.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 2","pages":"Article 100447"},"PeriodicalIF":2.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143006295","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":"Preparation Methods and Perceived Risk of Foodborne Illness Among Consumers of Prepackaged Frozen Vegetables – United States, September 2022","authors":"Michelle Canning ,&nbsp;Michael Ablan ,&nbsp;Tamara N. Crawford ,&nbsp;Amanda Conrad ,&nbsp;Alexandra Busbee ,&nbsp;Misha Robyn ,&nbsp;Katherine E. Marshall","doi":"10.1016/j.jfp.2024.100440","DOIUrl":"10.1016/j.jfp.2024.100440","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> causes listeriosis, a serious infection with a high mortality rate for persons at higher risk for listeriosis. The first <em>Listeria</em> outbreak linked to frozen vegetables occurred in 2016 and resulted in three deaths. Many frozen vegetables are intended to be consumed after cooking. However, data on consumer behavior are sparse. We characterized consumers’ perceptions of contamination of prepackaged frozen vegetables, and preparation methods of prepackaged frozen vegetables to help inform prevention strategies. During September 1–24, 2022, Porter Novelli Public Services conducted the FallStyles survey using the Ipsos KnowledgePanel. Data were weighted to be representative of the U.S. population. Point estimates and 95% CIs were calculated, and differences between respondents were determined using Wald chi square tests. Among 3,008 respondents reporting a preparation and consumption method for frozen vegetables, 8.7% (95% CI = 7.4–10.0%) reported ever consuming the product raw. Respondents who reported having children &lt; 18 years old were more likely to report ever consuming frozen vegetables raw compared with respondents who did not (12.5% vs. 7.4%, <em>p</em> &lt; 0.01). The most reported raw preparation method was adding them directly to a blender for smoothie or juice (5.6%; 95% CI = 4.6–6.7%). Among respondents who reported eating frozen vegetables, 59.6% (95% CI = 57.6–61.6%) reported following package instructions. A third (34.1% [95% CI = 32.2–35.9%]) of respondents agreed that frozen vegetables can be contaminated with germs (like <em>Salmonella</em>, <em>E. coli</em>, and <em>Listeria</em>), with a greater proportion of people with cancer disagreeing compared to those without cancer (32.5% vs 23.4%, <em>p</em> = 0.041). These findings show that some consumers may not be cooking frozen vegetables before eating them. Second, consumers might not be reading instructions on packaging. Both findings highlight the critical importance of preventive controls in the production of frozen vegetables prior to reaching the consumer.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 2","pages":"Article 100440"},"PeriodicalIF":2.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142877146","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":"Superheated Steam Can Rapidly Inactivate Bacteria, But Manual Operation of Commercial Units Resulted in Limited Efficacy During Dry Surface Sanitization","authors":"Jakob Baker ,&nbsp;Yadwinder Singh Rana ,&nbsp;Long Chen ,&nbsp;Maria Amalia Beary ,&nbsp;V.M. Balasubramaniam ,&nbsp;Abigail B. Snyder","doi":"10.1016/j.jfp.2025.100461","DOIUrl":"10.1016/j.jfp.2025.100461","url":null,"abstract":"<div><div>Although bench-scale studies have shown that superheated steam is effective for microbial inactivation on surfaces, commercial systems in the hands of human operators have not been evaluated. The first aim of this study was to characterize the temperature of stainless-steel surfaces treated with a commercial unit. The geometric center of the stainless-steel surface was treated with superheated steam at 400 °C from a fixed position. Surface temperatures exceeded 300 °C at the impingement point during 5 min exposure but decreased as surface thickness and distance increased. Ambient temperature (23.5, 12.8, 4 °C) negatively impacted surface temperatures. Next, we evaluated the thermal inactivation of spot-inoculated <em>Enterococcus faecium</em> NRRL B-2354 on stainless steel surfaces. Inactivation of <em>E. faecium</em> decreased from 9.6 ± 0.1 log CFU/cm² after 10 s of treatment at the point of impingement to 2.8 ± 0.7 log CFU/cm² after 10 s of treatment at a distance 4.6 cm away from the impingement point (<em>p</em> &lt; 0.05). Finally, we assessed the effects of training on manual operation by human subjects. Human subjects (<em>N</em> = 24) who completed trainings were asked to treat inoculated stainless-steel surfaces. While training improved manual operation of the unit and microbial inactivation of <em>E. faecium</em> (<em>p</em> &lt; 0.05), the highest average reduction achieved by human subjects was only 3.6 ± 1.3 log CFU/cm². These findings suggest that the tight radius of high surface temperatures around the nozzle limits the effectiveness of manually operated superheated steam units for microbial inactivation. Thus, equipment design improvements are needed to ensure uniform treatment and adequate surface sanitation.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 3","pages":"Article 100461"},"PeriodicalIF":2.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143123057","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":"Control of Alicyclobacillus acidoterrestris in Apple Juice with Natural Antimicrobial Glycolipid","authors":"Rory Wang ,&nbsp;Rinrada Thammasuwan ,&nbsp;Katerina Roth ,&nbsp;Sasitorn Tongchitpakdee ,&nbsp;Randy Worobo","doi":"10.1016/j.jfp.2025.100460","DOIUrl":"10.1016/j.jfp.2025.100460","url":null,"abstract":"<div><div>Food waste caused by microbial spoilage poses negative economic and environmental impact at a global level. <em>Alicyclobacillus acidoterrestris</em> is a spore-forming, thermophilic bacterium that can cause spoilage in shelf-stable apple juice by producing off-odor compounds, including guaiacol. This study investigated the efficacies of natural glycolipid (NG), a novel antimicrobial, extracted from fungal fermentation, in controlling vegetative cells and spores of <em>A. acidoterrestris</em> in apple juice during storage at 25 °C and 45 °C. Apple juice was inoculated with vegetative cells or spores of <em>A. acidoterrestris</em>, and supplemented with 0, 10, 50, or 100 ppm NG. Half of the samples were subjected to heat treatment at 185°F (85 °C), and the other half were not. Samples were stored at 25 °C or 45 °C for 28 days with samplings on days 0, 1, 3, 7, 14, 21, and 28. The minimum inhibitory concentration of NG was 4 and 8 ppm against spores and vegetative cells, respectively. The minimum bactericidal concentration of NG varied between strains, but was much higher than 100 ppm, which is the maximum recommended concentration for NG in juice and beverage products. During the 28-day storage, all tested concentrations of NG completely inhibited growth and outgrowth of <em>A. acidoterrestris</em> vegetative cells and spores at 45 °C, while the effect of NG was masked at 25 °C. Results also showed heating had some inhibitory effects against vegetative cells but not spores of <em>A. acidoterrestris</em>. In conclusion, we find NG suitable for inhibiting the growth of <em>A. acidoterrestris</em> in shelf-stable apple juice.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 3","pages":"Article 100460"},"PeriodicalIF":2.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143123009","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}