Journal of food protection最新文献

{"title":"Characterization of Shiga Toxin-producing Escherichia coli Isolated from Cattle Around Ulaanbaatar City, Mongolia","authors":"Erdenebat Bulgan ,&nbsp;Zolzaya Byambajav ,&nbsp;Narantuya Ayushjav ,&nbsp;Yuji Hirai ,&nbsp;Misaki Tanaka ,&nbsp;Nyam-Osor Purevdorj ,&nbsp;Sandagdorj Badrakh ,&nbsp;Akio Suzuki ,&nbsp;Yusuke Komatsu ,&nbsp;Toyotaka Sato ,&nbsp;Motohiro Horiuchi","doi":"10.1016/j.jfp.2024.100294","DOIUrl":"10.1016/j.jfp.2024.100294","url":null,"abstract":"<div><p>Shiga toxin-producin<em>g Escherichia coli</em> (STEC) are associated with severe infections including hemorrhagic colitis and hemolytic uremic syndrome in humans. Ruminants are known as reservoirs of STEC; however, no data are available on STEC in ruminants in Mongolia, where more than 5 million cattle and 25 million sheep are raised. To disclose the existence and characteristics of STEC in Mongolia, in this study, we isolated and characterized STEC from cattle in Mongolia. We collected 350 rectal swabs of cattle from 30 farms near Ulaanbaatar city and isolated 45 STEC from 21 farms. Rectal swabs were precultured with modified <em>Escherichia coli</em> broth and then inoculated to Cefixime-Tellurite Sorbitol MacConkey agar plate and/or CHROMagar STEC agar plate for the isolation of STEC. The isolation ratios in each farm were from 0% to 40%. Multiplex PCR for the estimation of O- and H-serotypes identified 12 O-genotypes (Og-types) and 11 <em>H</em>-genotypes (Hg-types) from 45 isolates; however, Og-types of 19 isolates could not be determined. <em>Stx</em> gene subtyping by PCR identified 2 <em>stx₁</em> subtypes (<em>1a</em> and <em>1c</em>) and 4 <em>stx₂</em> subtypes (<em>2a</em>, <em>2c</em>, <em>2d, and 2g</em>). Forty-five isolates were divided into 21 different groups based on the Og- and Hg-types, <em>stx</em> gene subtypes and the existence of virulence factors, <em>ehxA</em>, <em>eae</em>, and <em>saa</em>, which includes several major serotypes associated with human illness such as O26:<em>H</em>11 and O157:H7. The most dominant isolate, OgUT:H19 [<em>stx_1a</em> (+), <em>stx_2a</em> (+), <em>ehxA</em> (+) and <em>saa</em> (+)], was isolated from eight farms. This is the first report on the characterization of STEC in cattle in Mongolia, and the results suggest the importance of further monitoring of STEC contamination in the food chains as well as STEC infection in humans.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000784/pdfft?md5=92f630b649770212825ebeb1df8696f9&pid=1-s2.0-S0362028X24000784-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140891281","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":"Survival of Salmonella enterica and Enterococcus faecium on Abiotic Surfaces During Storage at Low Relative Humidity","authors":"Yucen Xie ,&nbsp;Xiaonuo Long ,&nbsp;Yoonbin Kim ,&nbsp;Linda J. Harris ,&nbsp;Nitin Nitin","doi":"10.1016/j.jfp.2024.100292","DOIUrl":"10.1016/j.jfp.2024.100292","url":null,"abstract":"<div><p>Currently, there is limited knowledge on the survival of bacteria on surfaces during postharvest handling of dry products such as onions. Extended survival of microorganisms, coupled with a lack of established and regular, validated cleaning or sanitation methods could enable cross-contamination of these products. The aim of the study was to evaluate the survival of a potential surrogate, <em>Enterococcus faecium</em>, and <em>Salmonella enterica</em> on typical onion handling surfaces, polyurethane (PU), and stainless steel (SS), under low relative humidity. The influence of onion extract on the survival of <em>E. faecium</em> and <em>Salmonella</em> on PU and SS was also investigated. Rifampin-resistant <em>E. faecium</em> NRRL B-2354 and a five-strain cocktail of <em>Salmonella</em> suspended in 0.1% peptone or onion extract were separately inoculated onto PU and SS coupons (2 × 2 cm), at high, moderate, or low (7, 5, or 3 log CFU/cm²) levels. The inoculated surfaces were stored at ∼34% relative humidity and 21°C for up to 84 days. Triplicate samples were enumerated at regular intervals in replicate trials. Samples were enriched when populations fell below the limit of detection by plating (0.48 log CFU/cm²). Scanning electron microscopy was used to observe the cell distribution on the coupons. Reductions of <em>E. faecium</em> of less than ∼2 log were observed on PU and SS over 12 weeks at all inoculum levels and with both inoculum carriers. In 0.1% peptone, <em>Salmonella</em> populations declined by 2 to 3 log over 12 weeks at the high and moderate inoculum levels; at the low inoculum level, <em>Salmonella</em> could not be recovered by enrichment at 84 days. Survival of <em>E. faecium</em> and <em>Salmonella</em> was significantly (<em>P</em> &lt; 0.05) enhanced over 84 days of storage when suspended in onion extract, where cells were covered by a layer of onion extract. <em>E. faecium</em> might have utility as a conservative surrogate for <em>Salmonella</em> when evaluating microbial survival on dry food-contact surfaces.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000760/pdfft?md5=c952210879a1e525eb96c03bb04b47f2&pid=1-s2.0-S0362028X24000760-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140891341","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":"Environmental Antecedents of Foodborne Illness Outbreaks, United States, 2017–2019","authors":"Meghan M. Holst ,&nbsp;Sabrina Salinas ,&nbsp;Waimon T. Tellier ,&nbsp;Beth C. Wittry","doi":"10.1016/j.jfp.2024.100293","DOIUrl":"10.1016/j.jfp.2024.100293","url":null,"abstract":"<div><p>Foodborne outbreak investigations often provide data for public health officials to determine how the environment contributed to the outbreak and on how to prevent future outbreaks. State and local health departments are responsible for investigating foodborne illness outbreaks in their jurisdictions and reporting the data to national-level surveillance systems, including information from the environmental assessment. This assessment is designed to describe how the environment contributed to the outbreak and identifies factors that contributed to the outbreak and environmental antecedents to the outbreak. Environmental antecedents, also referred to as root causes, are specific reasons that allow biological or chemical agents to contaminate, survive, or grow in food. From 2017 to 2019, 24 jurisdictions reported 1,430 antecedents from 393 outbreaks to the National Environmental Assessment Reporting System. The most reported antecedents were lack of oversight of employees/enforcement of policies (89.1%), lack of training of employees on specific processes (74.0%), and lack of a food safety culture/attitude towards food safety (57.5%). These findings highlight the critical role that employees play in restaurant food safety and are heavily influenced by restaurant management, who can exercise active managerial control to manage these antecedents. Identifying antecedents during investigations is essential for understanding the outbreak’s root cause and implementing sustainable corrective actions to stop the immediate outbreak and future outbreaks.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000772/pdfft?md5=10c99bc38aa4678a14d4952ffab6e3fe&pid=1-s2.0-S0362028X24000772-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140891286","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":"Listeria monocytogenes Contamination Leads to Survival and Growth During Enoki Mushroom Cultivation","authors":"John Grocholl ,&nbsp;Martine Ferguson ,&nbsp;Stephen Hughes ,&nbsp;Socrates Trujillo ,&nbsp;Laurel S. Burall","doi":"10.1016/j.jfp.2024.100290","DOIUrl":"10.1016/j.jfp.2024.100290","url":null,"abstract":"<div><p>Two recent outbreaks of listeriosis have been linked to the consumption of enoki mushrooms. After the first outbreak, import sampling by the U.S. FDA identified that 43% of the samples evaluated were positive for <em>Listeria monocytogenes</em> (<em>Lm</em>)<em>.</em> These observations raised questions about the potential sources of <em>Lm</em> contamination of enoki mushrooms. One potential source of contamination is during enoki mushroom cultivation, as growing conditions are comparatively cool and moist to induce mushroom germination, to which <em>Lm</em> is well adapted. Two varieties of enoki mushrooms were evaluated to determine the potential for <em>Lm</em> to contaminate enoki cultures when introduced at various points during cultivation (inoculation, scraping, pinning, and collaring). The results of two trials showed that <em>Lm</em> established contamination and grew to similar levels in the substrate regardless of when <em>Lm</em> was introduced and, with one exception, did not alter the rate of mushroom generation to below the control. Enumeration of <em>Lm</em> in enoki mushroom cultures at harvest found an average contamination of 10³ cfu/g, though the results were variable. Refrigerated storage for six weeks was found to result in an increase in <em>Lm</em>. Additionally, no statistically significant difference in the levels of <em>Lm</em> was observed based on proximity to the substrate, though levels of <em>Lm</em> in the different enoki samples correlated with levels of <em>Lm</em> in the substrate at harvest, but not at scraping. The ability of <em>Lm</em> to grow independently in the media used to culture enoki was assessed, and <em>Lm</em> was found to be unable to grow but could sporadically survive in Masters Mix. No growth of <em>Lm</em> was observed in potato dextrose broth, though growth could occur on the agar. Overall, the data indicate a high potential for the establishment of <em>Lm</em> contamination at any point during enoki cultivation to result in <em>Lm</em>-contaminated mushrooms. These data indicate a need for active control mechanisms to prevent the introduction of <em>Lm</em> to enoki cultures.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000747/pdfft?md5=70ac6af11b21f1f9db8c25f5c1754bd5&pid=1-s2.0-S0362028X24000747-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140864282","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":"Method of Inoculation Influences the Survival of Salmonella enterica on Retail and Orchard Peaches","authors":"Bashayer A. Khouja ,&nbsp;Joelle K. Salazar ,&nbsp;Hetvi Babaria ,&nbsp;Megan L. Fay ,&nbsp;Diana S. Stewart","doi":"10.1016/j.jfp.2024.100289","DOIUrl":"10.1016/j.jfp.2024.100289","url":null,"abstract":"<div><p>Challenge studies associated with fruits and vegetables generally utilize wet bacterial inoculation methods. However, a recent salmonellosis outbreak in the U.S. was linked to peaches plausibly contaminated via fugitive dust from a nearby animal operation. This outbreak has highlighted the need for a suitable inert carrier which can be used for the dry transfer of <em>Salmonella enterica</em> to produce. The purpose of this study was 1) to examine the population stability of <em>S. enterica</em> and its surrogate, <em>Enterococcus faecium</em>, in different dry matrices during extended storage to identify suitable carriers and 2) to evaluate the survival of <em>S. enterica</em> on peaches based on the mode of contamination (i.e., wet <em>vs</em>. dry). <em>S. enterica</em> and <em>E. faecium</em> were cultivated on tryptic soy agar (TSA) and inoculated into corn-cob small animal litter, sand, or silica at 10–11 log CFU/g. Matrices were mixed by hand and stored at 25°C and 33% relative humidity for up to 120 d. <em>S. enterica</em> remained relatively stable in the silica and litter, with no significant decrease in population after 14 and 28 d, respectively. <em>E. faecium</em> significantly reduced in all matrices, with the greatest reduction observed in silica (2.86 log CFU/g after 120 d). Additional carriers would need to be assessed for <em>E. faecium</em> which could maintain its population stability. Silica was ultimately selected for the dry carrier of <em>S. enterica</em>. Peaches available at retail or from orchards were inoculated with <em>S. enterica</em> using the silica carrier or by spot or dip inoculation methods at 5 log CFU/peach and stored at 5°C and 80% relative humidity for up to 28 d. The population of <em>S. enterica</em> significantly reduced on all peaches except for the dry inoculated orchard peaches, where the population remained stable (4.62 ± 0.35 log CFU/peach after 28 d). Results from this study determined that the mode of contamination influences the survival of <em>S. enterica</em> on peaches and that dry inoculation methods should be considered for produce in some instances.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000735/pdfft?md5=64849bcb1f62723c65a0647030231b70&pid=1-s2.0-S0362028X24000735-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140862945","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":"AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing, Manufacturing, and Nonmeat Ingredients","authors":"N.W. Smith ,&nbsp;J.J. Sindelar ,&nbsp;S.A. Rankin","doi":"10.1016/j.jfp.2024.100287","DOIUrl":"10.1016/j.jfp.2024.100287","url":null,"abstract":"<div><p>Given its presence in a wide spectrum of soils relevant to food process hygiene, the biological metabolite adenosine triphosphate (ATP) is used as a target for surface hygiene assessments in food processing facilities. Yet, ample evidence demonstrates that ATP is depleted into adenosine di- (ADP) and monophosphate (AMP) homologs resulting in a loss of sensitivity for ATP-based hygiene assays. Yet, there are few studies that denote the degree of these shifts under routine processing conditions such as those encountered during various meat processing steps that may likely alter redox potential and adenosine profiles (e.g., tissue/cellular disruption, application of reducing additives, fermentation, or thermal treatment steps). In this study, meat samples were collected from homogenized beef tissue treated with nonmeat ingredients (sodium chloride, sodium nitrite, sodium erythorbate, natural smoke condensate, and sodium acid pyrophosphate) during manufacture at predetermined steps, and from retail meat products purchased from local markets. Concentrations of ATP, ADP, AMP, and AXP (sum concentration of all homologs) in a lab setting and <em>in situ</em> meat processing venues were determined and compared. Greater differences in AXP were seen during manufacture, where ADP generally comprised ∼90% as a mole fraction of AXP across all treatments, with the exception of the final cook step where AMP predominated. ATP concentrations averaged 2 log values lower than ADP and AMP. Adenosine profiles in retail samples followed similar trends with minimal ATP concentrations with ADP predominant in uncooked samples and AMP predominant in cooked samples. Resultingly, meat processing steps during product manufacture will alter AXP-reliant test sensitivities which should be considered when such technologies are utilized for hygiene verification in meat processing.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000711/pdfft?md5=1977646dad7019d69cad0d1f9d434069&pid=1-s2.0-S0362028X24000711-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140858575","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":"Detection of Cyclospora cayetanensis in Food and Water Samples: Optimized Protocols for Specific and Sensitive Molecular Methods from a Regulatory Agency Perspective","authors":"Mauricio Durigan ,&nbsp;Laura Ewing-Peeples ,&nbsp;Sonia Almeria ,&nbsp;Kannan V. Balan ,&nbsp;John Grocholl ,&nbsp;Sachi Irizawa ,&nbsp;Mark Mammel","doi":"10.1016/j.jfp.2024.100291","DOIUrl":"10.1016/j.jfp.2024.100291","url":null,"abstract":"<div><p><em>Cyclospora cayetanensis</em> is a coccidian parasite of the phylum Apicomplexa that causes cyclosporiasis, a human-specific gastrointestinal disease. Unlike most enteric pathogens, <em>C. cayetanensis</em> does not infect via direct fecal–oral transmission between humans because shed oocysts must be exposed to environmental triggers prior to becoming infectious. The development of specific and sensitive detection methods for <em>C. cayetanensis</em> is crucial to effectively address data gaps and provide regulatory support during outbreak investigations. In this study, new more specific molecular markers for the detection of <em>C. cayetanensis</em> were developed based on updated genomic databases of Apicomplexa mitochondrial sequences. Novel alternative reagents and supplies, as well as optimization protocols, were tested in spiked produce and agricultural water samples. The selected Mit1C primers and probe combined showed at least 13 mismatches to other related species. The new optimized qualitative real-time PCR assay with modifications to sample processing and replacement of discontinued items produced results comparable to the previously validated methods. In conclusion, the new optimized qualitative Mit1C real-time PCR assay demonstrated an increase in its specificity in comparison to other detection methods previously published, while it showed to be robust and as sensitive as the previously validated method at the FDA. This study has also expanded the array of PCR reagents that can be used to detect <em>C. cayetanensis</em> in produce and agricultural water samples and provided several improvements to the method for detection in agricultural water including replacements for discontinued items and a new dialysis filter for water filtration.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000759/pdfft?md5=11a0d9ae32f7f93a65b6da35ec98a303&pid=1-s2.0-S0362028X24000759-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140856126","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":"Staphylococcus aureus Isolated From Traditional Artisanal Raw Milk Cheese from Southern Brazil: Diversity, Virulence, and Antimicrobial Resistance Profile","authors":"Renata Amanda Carneiro Aguiar ,&nbsp;Fabienne Antunes Ferreira ,&nbsp;Mirian Yuliza Rubio Cieza ,&nbsp;Nathália Cristina Cirone Silva ,&nbsp;Marília Miotto ,&nbsp;Michelle M. Carvalho ,&nbsp;Bárbara Regina Bazzo ,&nbsp;Larissa Alvarenga Batista Botelho ,&nbsp;Ricardo Souza Dias ,&nbsp;Juliano De Dea Lindner","doi":"10.1016/j.jfp.2024.100285","DOIUrl":"10.1016/j.jfp.2024.100285","url":null,"abstract":"<div><p><em>Staphylococcus aureus</em> is one of the primary pathogenic agents found in cheeses produced with raw milk. Some strains of <em>S. aureus</em> are enterotoxigenic, possessing the ability to produce toxins responsible for staphylococcal food poisoning when present in contaminated foods. This study aimed to genotypically characterize, assess the antimicrobial resistance profile, and examine the enterotoxigenic potential of strains of <em>S. aureus</em> isolated from artisanal colonial cheese. Additionally, a bacterial diversity assessment in the cheeses was conducted by sequencing the 16S rRNA gene. The metataxomic profile revealed the presence of 68 distinct species in the cheese samples. Fifty-seven isolates of <em>S. aureus</em> were identified, with highlighted resistance to penicillin in 33% of the isolates, followed by clindamycin (28%), erythromycin (26%), and tetracycline (23%). The evaluated strains also exhibited inducible resistance to clindamycin, with nine isolates considered multidrug-resistant (MDR). The <em>agr</em> type I was the most prevalent (62%) among the isolates, followed by <em>agr</em> type II (24%). Additionally, ten <em>spa</em> types were identified. Although no enterotoxins and their associated genes were detected in the samples and isolates, respectively, the Panton-Valentine leukocidin gene (<em>lukS-lukF</em>) was found in 39% of the isolates. The presence of MDR pathogens in the artisanal raw milk cheese production chain underscores the need for quality management to prevent the contamination and dissemination of <em>S. aureus</em> strains.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000693/pdfft?md5=21ef99c147215ee6f785ebaa24afcfd6&pid=1-s2.0-S0362028X24000693-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140870432","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":"Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production","authors":"Giannina Brugnini ,&nbsp;Jesica Rodríguez ,&nbsp;Soledad Rodríguez ,&nbsp;Inés Martínez ,&nbsp;Ronny Pelaggio ,&nbsp;Caterina Rufo","doi":"10.1016/j.jfp.2024.100286","DOIUrl":"10.1016/j.jfp.2024.100286","url":null,"abstract":"<div><p>The effect of fermentation and drying temperatures, caliber, and sodium lactate on <em>Listeria monocytogenes</em> inactivation was studied in salami, produced in a pilot scale, inoculated with 10⁷ CFU/g <em>of Listeria innocua</em> ATCC® 33090 as a surrogate microorganism for <em>L. monocytogenes</em>. Fermentation temperature varied between 24 and 30°C, drying temperature between 14 and 20°C, caliber between 5.1 and 13.2 cm, and sodium lactate initial concentrations in salamis were 0 and 2%. <em>L. innocua</em> counts, pH and water activity were determined in salamis over time. Sodium lactate (2%) decreased pH drop and <em>Listeria</em> inactivation during fermentation. Baranyi &amp; Roberts equation was used to fit the experimental data and to estimate, for each test condition, inactivation rate (k), initial (Y₀), and final counts of <em>L. innocua</em> (Y_END). Total inactivation was calculated as Y₀ minus Y_END (Y₀-Y_END). Then, using a Box Benkhen experimental design, a quadratic model for k and a two-factor interaction model (2FI) for Y₀ − Y_END were obtained as functions of fermentation temperature, drying temperature, and caliber size. The models predicted that maximum k and Y₀ −Y_END, −2.62 ± 0.14 log₁₀ CFU/g/day and 4.5 ± 0.1 log₁₀ CFU/g, respectively, would be obtained fermenting at 30°C and drying at 20°C regardless of caliber. Drying at 14°C allowed <em>Listeria</em> growth until a water activity (a_w) of 0.92 was reached. Therefore, if initial <em>Listeria</em> contamination is high (3 log₁₀ CFU/g), drying at low temperatures will compromise product safety.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X2400070X/pdfft?md5=a220239dea78b6399a6df9cf99a07190&pid=1-s2.0-S0362028X2400070X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140850467","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":"Antibiotic Resistance and Disinfectant Resistance Among Escherichia coli Isolated During Red Meat Production","authors":"Manita Guragain ,&nbsp;John W. Schmidt ,&nbsp;Lori K. Bagi ,&nbsp;George C. Paoli ,&nbsp;Norasak Kalchayanand ,&nbsp;Joseph M. Bosilevac","doi":"10.1016/j.jfp.2024.100288","DOIUrl":"10.1016/j.jfp.2024.100288","url":null,"abstract":"<div><p><em>Escherichia coli</em> commonly found in the gastrointestinal tracts of food animals include Shiga toxin-producing <em>E. coli</em> (STEC, <em>stx⁺, eae^-</em>), Enterohemorrhagic <em>E. coli</em> (EHEC, <em>stx⁺, eae⁺</em>), Enteropathogenic <em>E. coli</em> (EPEC, <em>stx^-, eae⁺</em>), and “nondiarrheagenic” <em>E. coli</em> (NDEC, <em>stx^-, eae^-</em>). EHEC, EPEC, and STEC are associated with foodborne disease outbreaks. During meat processing, disinfectants are employed to control various bacteria, including human pathogens. Concerns exist that <em>E. coli</em> resistant to antibiotics are less susceptible to disinfectants used during meat processing. Since EHEC, EPEC, and STEC with reduced susceptibility to disinfectants are potential public health risks, the goal of this study was to evaluate the association of antibiotic resistant (ABR) <em>E. coli</em> with increased tolerance to 4% lactic acid (LA) and 150 ppm quaternary ammonium compounds (QACs). A pool of 3,367 <em>E. coli</em> isolated from beef cattle, veal calves, swine, and sheep at various processing stages was screened to identify ABR <em>E. coli</em>. Resistance to ≥1 of the six antibiotics examined was identified in 27.9%, 36.1%, 54.5%, and 28.7% among the NDEC (<em>n</em> = 579), EHEC (<em>n</em> = 693), EPEC (<em>n</em> = 787), and STEC (<em>n</em> = 1308) isolates evaluated, respectively. Disinfectant tolerance did not differ (<em>P</em> &gt; 0.05) between ABR and antibiotic susceptible EHEC isolates. Comparable frequencies (<em>P</em> &gt; 0.05) of biofilm formation or congo red binding were observed between ABR and antibiotic susceptible strains of <em>E. coli</em>. Understanding the frequencies of ABR and disinfectant tolerance among <em>E. coli</em> present in food-animal is a critically important component of meat safety.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000723/pdfft?md5=65f21667b2aef0a4b854e33136a67d1e&pid=1-s2.0-S0362028X24000723-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140856099","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}