Journal of food protection最新文献

{"title":"Comparing Individual and Community-level Characteristics of People with Ground Beef-associated Salmonellosis and Other Ground Beef Eaters: A Case-control Analysis","authors":"Zainab Salah ,&nbsp;Michelle Canning ,&nbsp;David Rickless ,&nbsp;Carey Devine ,&nbsp;Ryan Buckman ,&nbsp;Daniel C. Payne ,&nbsp;Katherine E. Marshall","doi":"10.1016/j.jfp.2024.100303","DOIUrl":"10.1016/j.jfp.2024.100303","url":null,"abstract":"<div><p><em>Salmonella</em> is estimated to be the leading bacterial cause of U.S. domestically acquired foodborne illness. Large outbreaks of <em>Salmonella</em> attributed to ground beef have been reported in recent years. The demographic and sociodemographic characteristics of infected individuals linked to these outbreaks are poorly understood. We employed a retrospective case-control design; case-patients were people with laboratory-confirmed <em>Salmonella</em> infections linked to ground beef-associated outbreaks between 2012 and 2019, and controls were respondents to the 2018–2019 FoodNet Population Survey who reported eating ground beef and denied recent gastrointestinal illness. We used county-level CDC/ATSDR Social Vulnerability Index (SVI) to compare case-patient and controls. Case-patient status was regressed on county-level social vulnerability and individual-level demographic characteristics. We identified 376 case-patients and 1,321 controls in the FoodNet sites. Being a case-patient was associated with increased overall county-level social vulnerability (OR: 1.21 [95% CI: 1.07–1.36]) and socioeconomic vulnerability (OR: 1.24 [1.05–1.47]) when adjusted for individual-level demographics. Case-patient status was not strongly associated with the other SVI themes of household composition and disability, minority status and language, and housing type and transportation. Data on individual-level factors such as income, poverty, unemployment, and education could facilitate further analyses to understand this relationship.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000875/pdfft?md5=38bad35f83175a3ebaaceb2ecd509457&pid=1-s2.0-S0362028X24000875-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141137361","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":"Risk Assessment Predicts Most of the Salmonellosis Risk in Raw Chicken Parts is Concentrated in Those Few Products with High Levels of High-Virulence Serotypes of Salmonella","authors":"Minho Kim ,&nbsp;Cecil Barnett-Neefs ,&nbsp;Ruben A. Chavez ,&nbsp;Erin Kealey ,&nbsp;Martin Wiedmann ,&nbsp;Matthew J Stasiewicz","doi":"10.1016/j.jfp.2024.100304","DOIUrl":"10.1016/j.jfp.2024.100304","url":null,"abstract":"<div><p><em>Salmonella</em> prevalence declined in U.S. raw poultry products since adopting prevalence-based <em>Salmonella</em> performance standards, but human illnesses did not reduce proportionally. We used Quantitative Microbial Risk Assessment (QMRA) to evaluate public health risks of raw chicken parts contaminated with different levels of all <em>Salmonella</em> and specific high- and low-virulence serotypes. Lognormal <em>Salmonella</em> level distributions were fitted to 2012 USDA-FSIS Baseline parts survey and 2023 USDA-FSIS HACCP verification sampling data. Three different Dose-Response (DR) approaches included (i) a single DR for all serotypes, (ii) DR that reduces <em>Salmonella</em> Kentucky ST152 virulence, and (iii) multiple serotype-specific DR models. All scenarios found risk concentrated in the few products with high Salmonella levels. Using a single DR model with Baseline data (μ = −3.19, σ = 1.29 Log CFU/g), 68% and 37% of illnesses were attributed to the 0.7% and 0.06% of products with &gt;1 and &gt;10 CFU/g <em>Salmonella</em>, respectively. Using distributions from 2023 HACCP data (μ = −5.53, σ = 2.45), 99.8% and 99.0% of illnesses were attributed to the 1.3% and 0.4% of products with &gt;1 and &gt;10 CFU/g <em>Salmonella</em>, respectively. Scenarios with serotype-specific DR models showed more concentrated risk at higher levels. Baseline data showed 92% and 67% and HACCP data showed &gt;99.99% and 99.96% of illnesses attributed to products with &gt;1 and &gt;10 CFU/g <em>Salmonella</em>, respectively. Regarding serotypes using Baseline or HACCP input data, 0.002% and 0.1% of illnesses were attributed to the 0.2% and 0.4% of products with &gt;1 CFU/g of Kentucky ST152, respectively, while 69% and 83% of illnesses were attributed to the 0.3% and 0.6% of products with &gt;1 CFU/g of Enteritidis, Infantis, or Typhimurium, respectively. Therefore, public health risk in chicken parts is concentrated in finished products with high levels and specifically high levels of high-virulence serotypes. Low-virulence serotypes like Kentucky contribute few human cases.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000887/pdfft?md5=af5e7b88d9c12dd53795507fba25c2d8&pid=1-s2.0-S0362028X24000887-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141081730","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":"Overcoming microbial inhibition of S. sonnei through the exploitation of genomically-predicted antibiotic resistance profiles for the development of food enrichment media","authors":"Lang Yao ,&nbsp;Ashley Cooper ,&nbsp;Alex Gill ,&nbsp;Adam Koziol ,&nbsp;Alex Wong ,&nbsp;Burton W. Blais ,&nbsp;Catherine D. Carrillo","doi":"10.1016/j.jfp.2024.100302","DOIUrl":"10.1016/j.jfp.2024.100302","url":null,"abstract":"<div><p>Linking outbreaks of <em>Shigella</em> spp. to specific foods is challenging due to poor selectivity of current enrichment media. We have previously shown that enrichment media, tailored to the genomically-predicted antimicrobial resistance (AMR) of Shiga toxigenic <em>E. coli</em> strains, enhances their isolation from foods. This study investigates the application of this approach for <em>Shigella</em> isolation. The AMR gene profiles of 21,908 published <em>S. sonnei</em> genomes indicated a high prevalence of genes conferring resistance to streptomycin (<em>aadA</em>, <em>aph(3”)-Ib</em>, <em>aph(6)-Id</em> , 92.8%), sulfonamides (<em>sul1</em>, <em>sul2,</em> 74.8%) and/or trimethoprim (<em>dfrA,</em> 96.2%). Genomic analysis and antibiotic susceptibility testing conducted with a panel of 17 outbreak-associated <em>S. sonnei</em> strains confirmed the correlation of AMR gene detection with resistance phenotypes. Supplementation of <em>Shigella</em> Broth (SB) with up to 400 µg/mL of trimethoprim or sulfadiazine did not supress growth of sensitive strains, whereas 100 µg/mL of streptomycin increased the selectivity of this broth. All three antibiotics increased the selectivity of modified Tryptone Soya Broth (mTSB). Based on these results, supplemented media formulations were developed and assessed by measuring the relative growth of <em>S. sonnei</em> in cultures co-inoculated with a strain of bacteriocin-producing <em>E. coli</em> that is inhibitory to <em>Shigella</em> growth. <em>S. sonnei</em> was not recovered from co-cultures grown in SB or mTSB without antibiotics. In contrast, media supplemented with streptomycin at 50 and 100 µg/mL, trimethoprim at 25 and 50 µg/mL, and sulfadiazine at 100 µg/mL increased the relative proportion of <em>S. sonnei</em> in post-enrichment cultures. The enhanced recovery of resistant <em>S. sonnei</em> strains achieved in this study indicates that, in cases where genomic data is available for clinical <em>S. sonnei</em> isolates, customization of selective enrichment media based on AMR gene detection could be a valuable tool for supporting the investigation of foodborne shigellosis outbreaks.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000863/pdfft?md5=29c72dfbfee8a9ad637522dc2b028d75&pid=1-s2.0-S0362028X24000863-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140956057","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":"Food Fraud Conceptualization: An Exploratory Study with Portuguese Consumers","authors":"Maria João Costa ,&nbsp;Isabel Sousa ,&nbsp;Ana Pinto Moura ,&nbsp;José A. Teixeira ,&nbsp;Luís Miguel Cunha","doi":"10.1016/j.jfp.2024.100301","DOIUrl":"10.1016/j.jfp.2024.100301","url":null,"abstract":"<div><p>Food fraud refers to deceptive practices conducted for economic gain, and incidents of such fraud are often reported in the media and scientific literature. However, little is known about how European consumers perceive food fraud. To address this gap, a study explored Portuguese consumers' knowledge and perceptions of food fraud using qualitative methods such as free word association and semi-structured interviews. For this research, 340 participants were recruited, providing 911 valid words, classified into categories, major categories, and dimensions. Differences between consumers' previous exposure to food fraud and sociodemographic characteristics were explored. Additionally, other thirty-six participants were selected and interviewed, following a semi-structured guide. Interviews were transcribed, coded, and analyzed using a thematic analysis procedure. The results suggest that Portuguese consumers view food fraud as a morally reprehensible deception and are aware of its causes and impacts. However, not all consumers know the different forms of food fraud or the types of products vulnerable to fraud. Among the most repeated words were “deception”, “expiration date”, and “falsification”. Despite this food fraud awareness, most consumers believed they were not exposed to food fraud and stated that they do not conduct daily practices to reduce exposure to it. Following the chi-square and Mann-Whitney tests, significant differences (<em>p</em> ≤ 0.05) were identified between participants exposed and not exposed to food fraud. The study also found that consumers with higher education and self-reported exposure to food fraud had a better understanding of the issue. This study provides insights for quantitative research on consumer perceptions and beliefs about food fraud to explore further vulnerable food categories and types of food fraud in real-world scenarios.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000851/pdfft?md5=e15282e0f8ed7fbbc6ee4bb32ba39609&pid=1-s2.0-S0362028X24000851-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140916613","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":"Salmonella and Listeria monocytogenes Survival on Field Packed Cantaloupe Contact Surfaces","authors":"","doi":"10.1016/j.jfp.2024.100299","DOIUrl":"10.1016/j.jfp.2024.100299","url":null,"abstract":"<div><p>Field-packing of cantaloupes involves numerous food contact surfaces that can contamination melons with foodborne pathogens; the soil on these surfaces increases throughout the harvest day. Data are lacking on the cross-contamination risk from contaminated food contact surfaces under the dry conditions typical of cantaloupe field-packing operations. This study sought to evaluate the survival of <em>Salmonella</em> and <em>Listeria monocytogenes</em> on cantaloupe field-pack food contact surfaces using both a wet and dry inoculum to provide insights into managing foodborne pathogen contamination risks. Five clean or fouled materials (cotton gloves, nitrile gloves, rubber gloves, cotton rags, and stainless steel) were inoculated with a cocktail of either <em>Salmonella</em> or <em>L. monocytogenes</em>. A wet inoculum was spot inoculated (100 µL) onto coupons. A dry inoculum was prepared by mixing wet inoculum with 100 g of sterile sand and shaking the coupons with the inoculated sand for 2 min. Coupons were held at 35°C (35% RH) and enumerated at 0, 2, 4, 6, and 8 h. Significant differences in pathogen concentrations over time were calculated, and the GInaFiT add-in tool for Excel was used to build Log-linear, Weibull, and Biphasic die-off models. Depending on the material type, coupon condition, and inoculum type, <em>Salmonella</em> and <em>L. monocytogenes</em> reductions over 8 h ranged from 0.3 to 3.3 and −0.4 to 4.2 log₁₀ CFU/coupon, respectively. For all material types, <em>Salmonella</em> reductions were highest on wet-inoculated clean coupons; <em>L. monocytogenes</em> varied by material type. Weibull and biphasic models were a better fit of respective pathogen die-off curves than linear models. Overall, faster die-off rates were seen for wet inoculated and clean materials. Since pathogen populations remained viable over the study duration and both inoculum type and coupon condition impacted survival, frequent sanitation or replacement of food contact surfaces during the operational day is needed to reduce the risk of cross-contamination.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000838/pdfft?md5=c59a1fb9d3c700d887b313bb810fce37&pid=1-s2.0-S0362028X24000838-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140908854","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":"Demonstration of Inappropriate Validation Method for a Cracker Baking Process Using Predictive Modeling","authors":"Ian M. Hildebrandt,&nbsp;Linnea M. Riddell,&nbsp;Nicole O. Hall,&nbsp;Michael K. James,&nbsp;Bradley P. Marks","doi":"10.1016/j.jfp.2024.100298","DOIUrl":"10.1016/j.jfp.2024.100298","url":null,"abstract":"<div><p>Validation of baking processes for the inactivation of <em>Salmonella</em> is complicated by the combined effects of product heating and drying. The goal of this study was to quantitatively evaluate a previously disseminated approach to validating baking processes utilizing a predictive model developed using only isothermal and single-moisture inactivation data for the initially formulated dough. A simple cracker dough was formulated using flour inoculated with a five-strain cocktail of <em>Salmonella</em>. Side-by-side isothermal and baking experiments were performed to estimate <em>Salmonella</em> inactivation kinetics and to quantify survivors in a dynamic environment, respectively. Isothermal, single-moisture inactivation experiments were performed with cracker dough (water activity, a_w = 0.956 ± 0.002; moisture content = 0.50 ± 0.01 dry basis) at three temperatures (56, 60, or 63°C) with ≥6 time intervals. Baking experiments were performed in a convection oven at 177°C with samples pulled every 30 s up to 360 s, with an endpoint product a_w (25°C) of 0.45. The <em>Salmonella</em> isothermal, single-moisture inactivation kinetics in cracker dough resulted in <em>D_60°C</em> and <em>z−</em>values of 4.6 min and 4.9°C, respectively; this model was then integrated over the dynamic product temperature profiles from the baking experiments. In the baking experiments, an average of 5-log reductions of <em>Salmonella</em> was achieved by 150 s of treatment; however, &gt;100-log reductions were predicted by the dough-based models at that time point. This fail-dangerous overestimation of <em>Salmonella</em> lethality in crackers explicitly demonstrated that single-level moisture-based prediction models are inappropriate for describing inactivation in a process with both dynamic temperature and moisture, and that model-based validations must incorporate moisture/a_w. Furthermore, end-users should exercise caution when utilizing unvalidated models to validate preventive control processes.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000826/pdfft?md5=765b7cc458764a8f3ed39200ded229c0&pid=1-s2.0-S0362028X24000826-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140908874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inactivation of Desiccation-Resistant Salmonella on Apple Slices Following Treatment with ε-Polylysine, Sodium Bisulfate, or Peracetic Acid and Subsequent Dehydration","authors":"Joshua B. Gurtler ,&nbsp;Christina M. Garner ,&nbsp;Elizabeth M. Grasso-Kelley ,&nbsp;Xuetong Fan ,&nbsp;Tony Z. Jin","doi":"10.1016/j.jfp.2024.100297","DOIUrl":"10.1016/j.jfp.2024.100297","url":null,"abstract":"<div><p><em>Salmonella</em> is capable of surviving dehydration within various foods, such as dried fruit. Dried fruit, including apple slices, have been the subject of product recalls due to contamination with <em>Salmonella</em>. A study was conducted to determine the fate of <em>Salmonella</em> on apple slices, following immersion in three antimicrobial solutions (viz., ε-polylysine [epsilon-polylysine or EP], sodium bisulfate [SBS], or peracetic acid [PAA]), and subsequent hot air dehydration. Gala apples were aseptically cored and sliced into 0.4 cm thick rings, bisected, and inoculated with a five-strain composite of desiccation-resistant <em>Salmonella,</em> to a population of 8.28 log CFU/slice. Slices were then immersed for 2 min in various concentrations of antimicrobial solutions, including EP (0.005, 0.02, 0.05, and 0.1%), SBS (0.05, 0.1, 0.2, and 0.3%), PAA (18 or 42 ppm), or varying concentrations of PAA + EP, and then dehydrated at 60°C for 5 h. <em>Salmonella</em> populations in positive control samples (inoculated apple slices washed in sterile water) declined by 2.64 log after drying. In the present study, the inactivation of <em>Salmonella</em>, following EP and SBS treatments, increased with increasing concentrations, with maximum reductions of 3.87 and 6.20 log (with 0.1 and 0.3% of the two compounds, respectively). Based on preliminary studies, EP concentrations greater than 0.1% did not result in lower populations of <em>Salmonella</em>. Pretreatment washes with either 18 or 42 ppm of PAA inactivated <em>Salmonella</em> populations by 4.62 and 5.63 log, respectively, following desiccation. Combining PAA with up to 0.1% EP induced no greater population reductions of <em>Salmonella</em> than washing with PAA alone. The addition of EP to PAA solutions appeared to destabilize PAA concentrations, reducing its biocidal efficacy. These results may provide antimicrobial predrying treatment alternatives to promote the reduction of <em>Salmonella</em> during commercial or consumer hot air drying of apple slices.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000814/pdfft?md5=9273ff0257a39e7d4fbf96fb302f7f1d&pid=1-s2.0-S0362028X24000814-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140908851","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":"Strain-specific Recovery of S. sonnei from Artificially Contaminated Baby Carrots: Enhancing Food-safety Investigations with a Customized Shigella Detection Method Based on Genomically predicted Antibiotic Resistance Traits","authors":"Lang Yao ,&nbsp;Ashley Cooper ,&nbsp;Calvin Ho-Fung Lau ,&nbsp;Alex Wong ,&nbsp;Burton W. Blais ,&nbsp;Catherine D. Carrillo","doi":"10.1016/j.jfp.2024.100300","DOIUrl":"10.1016/j.jfp.2024.100300","url":null,"abstract":"<div><p><em>Shigella</em> spp. are Gram-negative gastrointestinal bacterial pathogens that cause bacillary dysentery or shigellosis in humans. Isolation of <em>Shigella</em> from outbreak-associated foods is often problematic due to the lack of selectivity of cultural enrichment broths. To facilitate <em>Shigella</em> recovery from foods, we have developed strain-specific enrichment media based on the genomically-predicted antimicrobial resistance (AMR) features of an outbreak-associated <em>Shigella sonnei</em> strain harboring resistance genes for streptomycin (STR) and trimethoprim (TMP). To assess performance of the method, baby carrots were artificially contaminated with the <em>S. sonnei</em> strain at low (2.4 CFU), medium (23.5 CFU), and high levels (235 CFU) along with 10-fold higher levels of a <em>Shigella</em>-inhibiting <em>Escherichia coli</em> strain. The target <em>S. sonnei</em> strain was successfully recovered from artificially-contaminated baby carrots when enriched in modified Tryptone Soya Broth (mTSB) supplemented with TMP, whereas <em>Shigella</em> was not recovered from <em>Shigella</em> broth (SB) or SB supplemented with STR. Quantitative PCR analysis indicated that supplementation of the enrichment broths with TMP or STR increased the relative proportion of <em>S. sonnei</em> in enrichment cultures, except at the lowest inoculation level for STR. Microbiome profiling of the baby carrot enrichment cultures conducted by 16S rRNA gene sequencing indicated that both SB-STR and mTSB-TMP repressed the growth of competing <em>Enterobacteriaceae</em> in the enrichment cultures, relative to SB without supplementation. Overall, improved <em>Shigella</em> recovery was achieved with the addition of the appropriate custom selective agent during cultural enrichments demonstrating that genomically informed custom selective enrichment of <em>Shigella</em> could be a valuable tool for supporting future foodborne shigellosis outbreak investigations.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X2400084X/pdfft?md5=df81ac8e0baa0fbf15983bb6984b8bf0&pid=1-s2.0-S0362028X2400084X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140908881","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":"Depletion of Free Chlorine and Generation of Trichloromethane in the Presence of pH Control Agents in Chlorinated Water at pH 6.5","authors":"Xuetong Fan,&nbsp;Joshua B. Gurtler","doi":"10.1016/j.jfp.2024.100296","DOIUrl":"10.1016/j.jfp.2024.100296","url":null,"abstract":"<div><p>Chlorine is commonly used by the fresh produce industry to sanitize water and minimize pathogen cross-contamination during handling. The pH of chlorinated water is often reduced to values of pH 6–7, most commonly with citric acid to stabilize the active antimicrobial, hypochlorous acid (a form of free chlorine). Previous studies have demonstrated that citric acid reacts with chlorine to form trichloromethane, a major chlorine by−product in water and a potential human carcinogen. However, it is unclear if other pH control agents could be used in the place of citric acid to minimize the formation of trichloromethane. The objective of the present study was to determine the reactivity of organic and inorganic pH control agents, with chlorine, to generate trichloromethane. Free chlorine (∼100 mg/L) was mixed with 10 mM of each of twelve organic acids and two inorganic pH control agents (i.e., sodium acid sulfate and phosphoric acid) to effect a pH level of 6.5. Free chlorine and trichloromethane levels were measured over 3 h at 3 and 22°C. Results demonstrated that ascorbic acid, dehydroascorbic acid, citric acid, and malic acid rapidly depleted free chlorine concentrations at both 22°C and 3°C, while tartaric acid and lactic acid decreased chlorine concentrations more slowly. Other pH control agents did not significantly reduce free chlorine either at 22 or 3°C. Citric acid led to the generation of significantly higher concentrations of trichloromethane than did other acids. Chloroacetone was also found in chlorinated water in the presence of citric acid and ascorbic acid. Taking buffering capacity and pKa values into account, phosphoric acid and some organic acids may be used to replace citric acid as pH control agents in chlorinated water for washing fresh produce, to stabilize free chlorine level and reduce the generation of trichloromethane.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000802/pdfft?md5=2da8059c7656302fb7d702ae6249d9f0&pid=1-s2.0-S0362028X24000802-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140908848","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":"Identifying Meat from Grazing or Feedlot Yaks Using Visible and Near-infrared Spectroscopy with Chemometrics","authors":"Yuchao Liu ,&nbsp;Yang Xiang ,&nbsp;Wu Sun ,&nbsp;Allan Degen ,&nbsp;Huan Xu ,&nbsp;Yayu Huang ,&nbsp;Rongzhen Zhong ,&nbsp;Lizhuang Hao","doi":"10.1016/j.jfp.2024.100295","DOIUrl":"10.1016/j.jfp.2024.100295","url":null,"abstract":"<div><p>The quality of meat can differ between grazing and feedlot yaks. The present study examined whether spectral fingerprints by visible and near-infrared (Vis-NIR) spectroscopy and chemo-metrics could be employed to identify the meat of grazing and feedlot yaks. Thirty-six 3.5−year−old castrated male yaks (164 ± 8.38 kg) were divided into grazing and feedlot yaks. After 5 months on treatment, liveweight, carcass weight, and dressing percentage were greater in the feedlot than in grazing yaks. The grazing yaks had greater protein content but lesser fat content than feedlot yaks. Principal component analysis (PCA) was able to identify the meat of the two groups to a great extent. Using either partial least squares discriminant analysis (PLS-DA) or the soft independent modeling of class analogies (SIMCA) classification, the meat could be differentiated between the groups. Both the original and processed spectral data had a high discrimination percentage, especially the PLS-DA classification algorithm, with 100% discrimination in the 400–2500 nm band. The spectral preprocessing methods can improve the discrimination percentage, especially for the SIMCA classification. It was concluded that the method can be employed to identify meat from grazing or feedlot yaks. The unerring consistency across different wavelengths and data treatments highlights the model's robustness and the potential use of NIR spectroscopy combined with chemometric techniques for meat classification. PLS-DA's accurate classification model is crucial for the unique evaluation of yak meat in the meat industry, ensuring product traceability and meeting consumer expectations for the authenticity and quality of yak meat raised in different ways.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000796/pdfft?md5=5c311b6df0c28879ceea67644112d5b2&pid=1-s2.0-S0362028X24000796-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140904465","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}