Journal of food protection最新文献

{"title":"The Impact of Subinhibitory Concentrations of Ɛ-polylysine, Hydrogen Peroxide, and Lauric Arginate on Listeria monocytogenes Virulence","authors":"Stephanie R.B. Brown ,&nbsp;Lang Sun ,&nbsp;Catherine A. Gensler,&nbsp;Dennis J. D’Amico","doi":"10.1016/j.jfp.2024.100385","DOIUrl":"10.1016/j.jfp.2024.100385","url":null,"abstract":"<div><div>Recent studies on the use of plant-derived and other bioactive compounds and antimicrobials in food have challenged the idea that exposure to antimicrobials at sublethal or subinhibitory concentrations (SICs) increases the virulence potential of bacterial pathogens including <em>Listeria monocytogenes</em>. The objective of this study was to determine the effect of exposure to SICs of Ɛ-polylysine (EPL), hydrogen peroxide (HP), and lauric arginate (LAE) on <em>L. monocytogenes</em> virulence. For all assays, <em>L. monocytogenes</em> strains Scott A and 2014L-6025 were grown to mid-log phase in the presence of SICs of EPL, HP, or LAE. Motility was determined by spot inoculating cultures on soft brain heart infusion agar (0.3% agar). Cultures grown in SICs of antimicrobials were also inoculated onto Caco-2 cells (10:1 MOI) to determine the effects on subsequent adhesion and invasion. Last, the relative expression of key virulence genes (<em>prfA, plcB, hlyA, actA, inlA, inlB, sigB,</em> and <em>virR</em>) following growth in SICs was determined by RT-qPCR. Results indicate that <em>L. monocytogenes</em> growth in the presence of SICs of EPL, HP, or LAE did not affect the motility, adhesion, or invasion capacity of either strain. Changes in gene expression were observed for both <em>L. monocytogenes</em> strains. More specifically, SICs of EPL and LAE reduced <em>hlyA</em> expression in Scott A, whereas SICs of EPL and HP increased the expression of <em>virR</em>. The upregulation of <em>sigB</em> and <em>actA</em> in the presence of EPL and LAE, respectively, was observed in strain 2014L-6025. These findings indicate that exposure to SICs of these antimicrobials has varying effects on <em>L. monocytogenes</em> that differ by strain. Although no phenotypic effects were observed in terms of motility, adhesion, and invasion, the observed changes in virulence gene expression warrant further investigation.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100385"},"PeriodicalIF":2.1,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467426","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":"Antimicrobial Resistance Profiles of Escherichia coli and Staphylococcus spp. Isolated from Locally Produced Fish and Imported Fish Sold in the Centre Region of Cameroon","authors":"Frédéric Moffo ,&nbsp;Mohamed Moustapha Fokom Ndebé ,&nbsp;Isaac Dah ,&nbsp;Esther NNeme Nkolo ,&nbsp;Ronald Vougat Ngom ,&nbsp;Fabiola Nango Madjeue ,&nbsp;Abel Wade ,&nbsp;Hélène Tiomo ,&nbsp;Victor Ngu Ngwa ,&nbsp;Mohamed Moctar Mouliom Mouiche","doi":"10.1016/j.jfp.2024.100377","DOIUrl":"10.1016/j.jfp.2024.100377","url":null,"abstract":"<div><div>Antimicrobial resistance has emerged as a significant threat to global health, with the World Health Organization (WHO) classifying it among the top 10 public health threats. However, more epidemiological information is needed to support policy and stewardship programs. This study aimed to investigate the antimicrobial resistance profiles of <em>Escherichia coli</em> and <em>Staphylococcus</em> spp<em>.</em> isolated from locally produced and imported fish sold in markets in the Mfoundi Division of the Centre Region of Cameroon. A total of 11 <em>E . coli</em> and 28 <em>Staphylococcus</em> spp. strains were isolated from the 100 fish samples collected in the study area. Antimicrobial susceptibility testing was performed for 16 antimicrobial agents using the disk diffusion method. Overall, multidrug resistance rates of 54.54% (95% confidence interval: 26.9–82.1) and 60.7% (95% confidence interval: 43.7–77.7) were obtained for <em>Escherichia coli</em> and <em>Staphylococcus</em> spp., respectively. The prevalence of antimicrobial-resistant <em>E . coli</em> and <em>Staphylococcus</em> spp. strains was significantly (<em>p</em> &lt; 0.05) higher in locally produced fish (18.6%; 32.6%) than in imported fish (5.3%; 24.6%). According to the WHO Essential Medicines List Access, Watch, and Reserve (AWaRe) classification, the antimicrobial resistance profile of <em>E. coli</em> strains isolates ranged from 5% to 45% for antimicrobials classified as Access and Watch. For <em>Staphylococcus</em> spp., the antimicrobial resistance profile ranges from 7% to 60% for drugs categorized as Access, whereas it ranges from 25% to 100% for drugs belonging to the Watch category. This study revealed that locally produced fish were more contaminated by antimicrobial-resistant <em>E. coli</em> and <em>Staphylococcus</em> spp. than imported fish. The continuous awareness of fish farmers about the appropriate use of aqua drugs is one of the cornerstones for reducing the risk of antimicrobial resistance related to public health.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100377"},"PeriodicalIF":2.1,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467415","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":"Impact of Irrigation Source on the Dissemination and Persistence of Coliforms and Foodborne Pathogens in Fresh Tomato High Tunnel-dripline System from Small Specialty Crop Farms","authors":"Loic Deblais ,&nbsp;Mike Kauffman ,&nbsp;Gireesh Rajashekara","doi":"10.1016/j.jfp.2024.100382","DOIUrl":"10.1016/j.jfp.2024.100382","url":null,"abstract":"<div><div>This study investigated the impact of irrigation sources (pond, stream, and well) in high tunnel-dripline systems on the dissemination and persistence of foodborne pathogens (<em>Escherichia coli</em> O157<em>, Listeria monocytogenes, Campylobacter</em> spp., <em>Salmonella</em> spp., and the ‘big six’ Shiga toxin-producing <em>E. coli</em> [STEC]) in small specialty crop farms (SSCFs). Ten SSCF-growing fresh tomatoes using high tunnel-dripline systems were sampled between January and November 2022. Selective enrichment combined with PCR was used to detect the selected foodborne pathogens in the irrigation water (<em>n</em> = 240), soil (<em>n</em> = 240), and tomato fruits (<em>n</em> = 120). Overall, surface-originated water sources (streams and ponds) having potential contact with farm animals or wildlife harbored higher pathogen burden (cumulative prevalence of all the pathogens) compared to subsurface water source (well and underground spring water). STEC O26, O45, and O103 were detected at high frequency (up to 88% per SSCF per time point) in the water source and associated dripline irrigation system of 4/6 SSCFs using stream and pond water. Other foodborne pathogens (especially, <em>L. monocytogenes</em>) were detected in 6/10 SSCFs, but at low frequency (&lt;25% per SSCF per time point). The prevalence of foodborne pathogens in the 10 SSCFs over time was positively correlated with the length of high tunnel and planting date (<em>r</em>² = 0.93 and 0.79, respectively; <em>P</em> &lt; 0.006). Our study highlighted that dripline irrigation systems may allow the long-distance transport of foodborne pathogens from the contaminated water source to the field. Risk assessment and mitigation measures should be implemented to assure the quality of the water source used for irrigation in SSCF.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100382"},"PeriodicalIF":2.1,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467423","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":"Models for the Inactivation of Foodborne Pathogens in Salad Dressing from Challenge Studies","authors":"Donald W Schaffner ,&nbsp;W. Clifton Baldwin","doi":"10.1016/j.jfp.2024.100384","DOIUrl":"10.1016/j.jfp.2024.100384","url":null,"abstract":"<div><div>The Association for Dressings and Sauces’ (ADS) members have conducted challenge studies on salad dressing products to assess pathogen survival. Data from 79 different challenge studies provided by ADS were used in this analysis. The acid-moisture ratio, pH, incubation temperature, and ingredient details were provided for each study. Linear regression models were used to predict the time to 3-log, 4-log, and 5-log reduction as a function of study parameters. A statistically based approach also was used to estimate the concentration of pathogens in ingredients based on testing history. This was combined with decline modeling to estimate pathogen concentration over time. The time-to-five log reduction for each of the target pathogens were highly skewed. A logarithmic transformation of time to 5 log reduction resulted in approximately normal distributions. Incubation temperature and formulation pH were highly significant (<em>p</em> &lt; 1E−6), in predicting the number of days to a five-log reduction of <em>Escherichia coli</em> O157:H7, while the percentage of spices in the formulation is also quite significant (<em>p</em> = 0.01). <em>Salmonella</em> modeling showed that the most highly significant parameter was the percentage of water (<em>p</em> &lt; 1E−8). Other parameters in order of descending significance include the percent fruit (<em>p</em> = 0.00032), incubation temperature (<em>p</em> = 0.00268), followed by percent sugar (<em>p</em> = 0.02161) and percent vegetables (<em>p</em> = 0.03149). The most significant parameter in predicting <em>Listeria monocytogenes</em> reduction was incubation temperature (<em>p</em> = 0.000687), followed by acid moisture ratio (<em>p</em> = 0.012423). The next two significant parameters in the <em>Listeria</em> model were percent lipid (<em>p</em> = 0.023772) and percent water (<em>p</em> = 0.025701). The least significant parameter that meets the minimum criteria for inclusion in the <em>Listeria</em> model (<em>p</em> &lt; 0.05) was percent fruit (<em>p</em> = 0.047074). Our analysis will be useful in developing risk-based approaches to continue to assure the safety of commercially prepared salad dressings.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100384"},"PeriodicalIF":2.1,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467425","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":"Enhancing Ultra-High Temperature Milk Quality: A Novel Approach to Microbial Contamination Detection Using the BD BACTEC™ FX System","authors":"Isabella Maria Fernandes Botelho Moreira ,&nbsp;Jaqueline Aparecida Honorato ,&nbsp;Rafaela da Silva Rodrigues ,&nbsp;Solimar Gonçalves Machado ,&nbsp;Antonio Fernandes de Carvalho","doi":"10.1016/j.jfp.2024.100383","DOIUrl":"10.1016/j.jfp.2024.100383","url":null,"abstract":"<div><div>The demand for effective detection methods to ensure the safety and quality of Ultra-High Temperature (UHT) milk remains crucial in the food industry. Traditional techniques for detecting microorganisms are time-consuming and labor-intensive, leading to a need for a rapid and sensitive method for detecting microbial growth in UHT milk. This study evaluates the efficacy of the BD BACTEC™ FX system for microbial detection in UHT milk samples. The system utilizes internal fluorescent CO₂ sensors to detect the metabolic activity of bacteria growing in the culture broth. The investigation comprises two stages: a controlled laboratory experiment with UHT milk samples spiked with <em>Bacillus spizizenii</em> inoculated at different population levels (from 0 to 4.0 log₁₀ CFU/mL), and an industrial-scale assessment of commercial UHT milk. The microbial detection system detected the lowest <em>B. spizizenii</em> count (0 log CFU/mL) inoculated into UHT milk after 13 h of incubation. The 13-hour incubation period was also sufficient to detect microbial contamination in commercial UHT milk samples. Results indicate that this system offers heightened sensitivity compared to conventional methods, detecting microbial contamination in a significantly shorter time frame (6–13 h). Taxonomic identification of contaminants revealed the presence of <em>Cellulomonas</em> spp. and <em>Enterococcus</em> spp. in UHT commercial samples. The findings emphasize the critical importance of robust detection techniques in ensuring the safety and quality of UHT milk products.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100383"},"PeriodicalIF":2.1,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467422","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":"Machine Learning Prediction of Leuconostoc spp. Growth Inducing Spoilage in Cooked Deli Foods Considering the Effect of Glycine and Sodium Acetate","authors":"Mayumi Kataoka ,&nbsp;Hiroshi Ono ,&nbsp;Junko Shinozaki ,&nbsp;Kento Koyama ,&nbsp;Shigenobu Koseki","doi":"10.1016/j.jfp.2024.100380","DOIUrl":"10.1016/j.jfp.2024.100380","url":null,"abstract":"<div><div>To control spoilage by lactic acid bacteria (<em>Leuconostoc</em> spp<em>.</em>) in cooked deli food, various combinations of environmental and/or intrinsic factors have been employed based on hurdle technology. Since many factors and their combinations greatly influence <em>Leuconostoc</em> spp. growth, this study aimed to develop a machine learning model based on the experimentally obtained growth kinetic data using extreme gradient boosting tree algorithm to quantitatively and flexibly predict <em>Leuconostoc</em> spp. growth. In particular, the effects of sodium acetate (0–1.5%) and glycine (0–1.5%), which are frequently used food additives in the Japanese food industry, on the growth of <em>Leuconostoc</em> spp. in cooked deli foods were examined with a combination of temperature (5–25 °C) and pH (5.0–6.0) conditions. The developed machine learning model to predict the number of <em>Leuconostoc</em> spp. over time successfully demonstrates comparable accuracy in culture media to the conventional Baranyi model-based prediction. Furthermore, while the accuracy of the prediction by the machine learning model for cooked deli foods such as potato salad, Japanese simmered hijiki, and unohana evaluated by the proportion of relative error within the acceptable prediction range was 98%, the accuracy of the conventional Baranyi model-based prediction was 89%. The developed machine learning model successfully and flexibly predicted the growth of <em>Leuconostoc</em> spp. in various cooked deli foods incorporating the effect of food additives, with an accuracy comparable to or better than that of the conventional kinetic-based model.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100380"},"PeriodicalIF":2.1,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467424","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":"Thermal Inactivation of Cells of Salmonella spp. in Pot Pies Prepared With a Beef, Chicken, or Meat Alternative Filling, With and Without Gravy, During Cooking in a Convection Oven","authors":"Anna C.S. Porto-Fett ,&nbsp;Laura E. Shane ,&nbsp;Bradley A. Shoyer ,&nbsp;Manuela Osoria ,&nbsp;Aaron Beczkiewicz ,&nbsp;Kristina Barlow ,&nbsp;Brad Webb ,&nbsp;Bryce Merrill ,&nbsp;Marie Hooker ,&nbsp;Bryan T. Vinyard ,&nbsp;John B. Luchansky","doi":"10.1016/j.jfp.2024.100381","DOIUrl":"10.1016/j.jfp.2024.100381","url":null,"abstract":"<div><div>Cooking parameters elaborated in the U.S. Department of Agriculture’s Food Safety and Inspection Service Cooking Guideline for Meat and Poultry Products (Appendix A) were evaluated for inactivation of <em>Salmonella</em> spp. in pot pies. To prepare dough for pot pies, flour, butter, sugar, salt, and water were mixed, portioned into balls (65 or 85 g each), flattened (ca. 13 or 15 cm diameter, ca. 0.5 cm thick), and hand-pressed into pans (ca. 19.4 cm diameter). Next, a 100-g portion of beef, chicken, or a meat alternative, with or without added gravy (55 g of protein and 45 g of gravy), was inoculated with a cocktail of <em>Salmonella</em> spp. (ca. 6.5 or 7.9 log CFU/g of filling) and distributed onto the pie crust. After covering with a 65-g sheet of dough, pies were heat sealed in nylon polyethylene bags and stored at −20 °C for up to 72 h. Frozen pot pies containing a beef or meat alternative filling were cooked in a convection oven to an internal temperature of 57.8 °C (136°F) instantaneous, 62.8 °C (145°F) and held for 4 min, 67.2 °C (153°F) and held for 34 sec, or 71.1 °C (160°F) instantaneous; whereas chicken pot pies were cooked to an internal temperature of 57.8 °C (136°F) instantaneous, 62.8 °C (145°F) and held for 13 min, 67.2 °C (153°F) and held for 96 sec, or 73.9 °C (165°F) instantaneous. Cells of <em>Salmonella</em> spp. were recovered from uncooked or cooked pot pies by stomaching each pie in peptone water and enumerating pathogen levels via direct plating. Cooking delivered <em>Salmonella</em> spp. reductions of ca. 3.6 to ≥6.3 log CFU/g of pot pie. With few exceptions, when pathogen levels decreased to below detection by direct plating (0.5 log CFU/g of pot pie), cells of <em>Salmonella</em> were not recovered by enrichment. In addition, there were minimal differences in the a_w and moisture content of the protein filling before and after cooking, suggesting that enclosing a meat, poultry, or meat alternative filling within a dough wrapping maintained moisture in the filling during the cooking process.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100381"},"PeriodicalIF":2.1,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467427","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":"Disparities in Salmonellosis Incidence for US Counties with Different Social Determinants of Health Profiles Are Also Mediated by Extreme Weather: A Counterfactual Analysis of Laboratory Enteric Disease Surveillance (LEDS) Data From 1997 through 2019","authors":"Daniel L. Weller ,&nbsp;Reese Tierney ,&nbsp;Sarah Verlander ,&nbsp;Beau B. Bruce ,&nbsp;Erica Billig Rose","doi":"10.1016/j.jfp.2024.100379","DOIUrl":"10.1016/j.jfp.2024.100379","url":null,"abstract":"<div><div>Understanding disparities in salmonellosis burden is critical for developing effective, equitable prevention programs. Past efforts to characterize disparities were limited in scope and by the analytical methods available when the study was conducted. We aim to address this gap by identifying disparities in salmonellosis incidence between counties with different determinants of health (DOH) profiles. Using national U.S. Laboratory-based Enteric Disease Surveillance (LEDS) data for 1997–2019, age-adjusted county-level salmonellosis incidence/100,000 persons was calculated and linked to publicly available DOH data. We used hurdle counterfactual random forest (CFRF) to quantify, for each DOH, the risk that (i) ≥1 versus no cases were reported by a county, and (ii) when ≥1 case was reported, whether a high (≥16 cases/100,000 persons) or low incidence (≥1 &amp; &lt;4 cases/100,000 persons) was reported. Risk in both models was significantly associated with demographic DOH, suggesting a disparity between counties with different demographic profiles. Risk was also significantly associated with food, healthcare, physical, and socioeconomic environment. The risk was generally greater for counties with more negative food resources, and for under-resourced counties (e.g., fewer healthcare and social services, fewer grocery stores). Risk was also significantly higher if any extreme weather event occurred. The study also found that underreporting and underascertainment appeared to result in underestimation of salmonellosis incidence in economically marginalized and under-resourced communities. Overall, our analyses indicated that, regardless of other county characteristics, extreme weather was associated with increased salmonellosis incidence, and that certain communities were differentially disadvantaged toward a higher incidence. This information can facilitate the development of community-specific prevention efforts.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100379"},"PeriodicalIF":2.1,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467421","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":"An Analysis of Food Recalls in the United States, 2002–2023","authors":"John DeBeer ,&nbsp;Erika Rene Blickem ,&nbsp;Yadwinder Singh Rana ,&nbsp;Deborah Mona Baumgartel ,&nbsp;Jon W. Bell","doi":"10.1016/j.jfp.2024.100378","DOIUrl":"10.1016/j.jfp.2024.100378","url":null,"abstract":"<div><div>This article evaluates and summarizes Food and Beverages (F&amp;B) recalls managed or mandated by the U.S. Food and Drug Administration (FDA) over the past 20 years: the database includes over 35,000 recalls. For recall classification purposes, the causes were separated into 2 overall categories consisting of <strong>product contaminants</strong> or <strong>processing issues</strong>. The <strong>product contaminants</strong> category was further separated into 5 groups: allergens, biological contaminants, chemical contaminants, foreign objects, and undeclared food colors. The <strong>processing issues</strong> category was separated into 6 groups: cGMP issues, HACCP issues, manufacturing issues, mislabeling or misbranding, refrigeration issues, and under-processing. <strong>Product contaminants</strong> accounted for 91% of the F&amp;B recalls, while <strong>processing issues</strong> accounted for the remaining 9%. Two groups accounted for about 76% of the recalls: biological contamination and allergens. The FDA classifies recalls by the potential severity of the health impact. Over half of the F&amp;B recalls were Class I recalls, and biological contamination and allergens accounted for 96% of those recalls. <em>Listeria monocytogenes</em> was the largest cause of all of the recalls accounting for 7,844 recalls: 22% of the total recalls and 45% of the biological contamination recalls. <em>Salmonella</em> serovars were responsible for 6,597 recalls, including 18% of the total recalls and 38% of the biological recalls. <em>Listeria</em> and <em>Salmonella</em> serovars together resulted in 40% of all of the F&amp;B recalls.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100378"},"PeriodicalIF":2.1,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467414","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":"Isolation and Enumeration of the Bacillus cereus Group Using a Chromogenic Substrate that Targets Phosphatidylcholine Phospholipase C Activity","authors":"Paul Tuan Nguyen,&nbsp;Lawrence Restaino","doi":"10.1016/j.jfp.2024.100376","DOIUrl":"10.1016/j.jfp.2024.100376","url":null,"abstract":"<div><div>The <em>Bacillus cereus</em> group is comprised of diverse yet closely related species that are ubiquitous in nature. These Gram-positive, spore-forming bacteria are commonly isolated as potential pathogens in environmental and food samples, and they are also beneficially used in industrial applications such as probiotics or agricultural pesticides. Although phylogenetic and genomic analyses identified eight formally recognized species within the <em>Bacillus cereus</em> group, only five members are currently acknowledged using standardized isolation procedures. Therefore, current enumeration procedures may be inadequate and inaccurate in determining the clinical importance of the <em>B. cereus</em> group and their prevalence in food and environmental sources. In this investigation, the R &amp;amp; F® <em>Bacillus cereus</em> Group Chromogenic Plating Medium (BCG) was developed to target the enzyme phosphatidylcholine phospholipase C (PC-PLC) found widely distributed among the <em>B. cereus</em> group species. The performance evaluations of the plating medium demonstrated a 100% plating productivity ratio, inclusivity, and exclusivity when compared with Trypto Soy Agar (TSA). <em>B. cereus</em> group species, including <em>B. anthracis</em>, <em>B. cereus sensu stricto</em> (<em>s.s.</em>), <em>B. cytotoxicus</em>, <em>B. pseudomycoides</em>, <em>B. mycoides</em>, <em>B. thuringiensis</em>, <em>B. toyonensis</em>, <em>B. weidmannii</em>, and <em>B. weihenstephanensis</em>, formed turquoise-colored colonies on the BCG agar, indicating PC-PLC activity after 24–28 h of incubation at the selected optimal temperature of 35 °C. Furthermore, no significant difference was observed between BCG and TSA when enumerating <em>B. cereus s.s.</em> and <em>B. cytotoxicus</em> artificially inoculated in whey protein powder and ultra-high temperature milk after long-term storage.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 11","pages":"Article 100376"},"PeriodicalIF":2.1,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142406489","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}