Food Protection Trends最新文献_第3页

Risk Management Options to Reduce Human Salmonellosis Cases Due to Consumption of Raw Poultry 减少因食用生禽导致的人类沙门氏菌病病例的风险管理选择

Food Protection Trends Pub Date : 2023-03-01 DOI: 10.4315/fpt-22-035

A. Cohn

{"title":"Risk Management Options to Reduce Human Salmonellosis Cases Due to Consumption of Raw Poultry","authors":"A. Cohn","doi":"10.4315/fpt-22-035","DOIUrl":"https://doi.org/10.4315/fpt-22-035","url":null,"abstract":"Salmonella cases due to cross-contamination by, or consumption of, raw poultry continue to be a major public health concern. Processors have yet to identify an effective “kill step” in raw poultry production, and food safety interventions may target many compartments of the supply chain, from breeder and grandparent flocks to consumer cooking practices, complicating the prioritization of specific areas to effectively manage risk. Moreover, raw poultry can be contaminated by diverse Salmonella serovars, ranging from multidrug resistant Salmonella Infantis to pansusceptible Salmonella Kentucky sequence type 152, which has substantially reduced likelihood of causing human disease. “Farm-to-table” risk models help assess the public health impact of different Salmonella risk management strategies and thereby inform policy priorities. This article provides an overview of risk management practices that should be considered and evaluated in Salmonella risk assessments, including risk management strategies focusing on (i) preharvest; (ii) slaughter and further processing; (iii) consumer product handling; and (iv) regulatory approaches. Data and model needs to allow assessment of these risk management strategies are also discussed. The information presented here represents a critical step in ensuring that future Salmonella risk assessment and risk management efforts represent a comprehensive systems approach and consider all potential options for Salmonella risk reduction.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45188462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Face Masks as Sources of Cross-Contamination during Food Preparation 口罩是食品制备过程中的交叉污染源

Food Protection Trends Pub Date : 2023-03-01 DOI: 10.4315/fpt-22-030

J. Acuff

{"title":"Face Masks as Sources of Cross-Contamination during Food Preparation","authors":"J. Acuff","doi":"10.4315/fpt-22-030","DOIUrl":"https://doi.org/10.4315/fpt-22-030","url":null,"abstract":"Amid the COVID-19 pandemic, mask-wearing has become a common practice in the foodservice industry to prevent the spread of respiratory diseases. Like kitchen utensils, a mask may serve as a vehicle for cross-contamination of pathogens during food handling. The objective of this study was to quantify cross-contamination between tasks of handling contaminated chicken and chopping lettuce. Chicken breasts were inoculated with a high or a low level of nonpathogenic Escherichia coli surrogates (ca. 6 or 4 log CFU/ml) and sliced for 1, 5, or 10 min. During slicing, duplicate, single-use medical masks were touched each minute. One mask was immediately sampled, but the second mask was used to contaminate lettuce by touching the mask each minute while chopping the lettuce for 5 min. E. coli were enumerated from the second mask and lettuce. Masks touched while slicing both high- and low-inoculated chicken showed significant contamination (0.8–4.9 log CFU/cm2) after each slicing scenario of 1, 5, or 10 min (P > 0.05). Lettuce was significantly contaminated regardless of inoculation level (1.0–3.2 log CFU/g). Slicing time was a significant factor in some cases (P < 0.05), whereas inoculation level was not (P > 0.05). Data indicate masks can be a source of cross-contamination if not replaced appropriately.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45438194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food Safety Knowledge and Practices among Household Food Handlers in Mangweni Village of Mpumalanga Province in South Africa 南非普马兰加省Mangweni村家庭食品加工商的食品安全知识与实践

Food Protection Trends Pub Date : 2023-03-01 DOI: 10.4315/fpt-22-025

Tirhani Asnath Masia

引用次数: 0

Food Allergy Knowledge and Attitudes of Owners and Managers of Independently Owned Restaurants in Metro Orlando, Florida 佛罗里达州奥兰多市区独立餐厅老板和经理的食物过敏知识和态度

Food Protection Trends Pub Date : 2023-03-01 DOI: 10.4315/fpt-22-029

Anirudh Naig

引用次数: 0

Adenosine Triphosphate Bioluminescence is a Poor Indicator of Listeria spp. Presence in Distribution Centers Handling Fresh Produce 三磷酸腺苷生物发光是李斯特菌的不良指标。存在于处理新鲜农产品的配送中心

Food Protection Trends Pub Date : 2023-01-01 DOI: 10.4315/fpt-22-019

Laurel L. Dunn

{"title":"Adenosine Triphosphate Bioluminescence is a Poor Indicator of Listeria spp. Presence in Distribution Centers Handling Fresh Produce","authors":"Laurel L. Dunn","doi":"10.4315/fpt-22-019","DOIUrl":"https://doi.org/10.4315/fpt-22-019","url":null,"abstract":"Monitoring for residual ATP is a rapid method used throughout the food industry to verify the efficacy of cleaning procedures for removing organic material prior to sanitation. Efforts to use ATP readings as a predictor of foodborne pathogens within the food environment were examined with mixed results. Therefore, ATP was investigated as an indicator for the presence of Listeria species in 17 U.S. food distribution center environments. Environmental surface samples (n = 300) were collected concurrently with ATP swabs to determine Listeria spp. presence and ATP relative light units (RLU) at given sampling sites. The number of Listeria spp.-positive samples were 13 (4.3%) of 300. ATP RLU varied widely across individual distribution centers, with an average of ca. 559 RLU and an overall range of ca. 0 to 8,690 RLU. Logistic regression to predict Listeria spp.-positive sample versus log(x + 1) transformed RLU data provided an odds ratio of 0.34; this indicates that ATP bioluminescence was a poor predictor of Listeria species presence in the sampled distribution centers. Although ATP does not appear to be a predictor of Listeria spp., it still may be an important tool to monitor and verify the efficacy of sanitation programs.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49297775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Case Study of Food Safety Training Delivery Methods in Dairy Processing Plants 乳品加工厂食品安全培训实施方式案例研究

Food Protection Trends Pub Date : 2023-01-01 DOI: 10.4315/fpt-22-017

C. Stevenson

引用次数: 0

On-Farm Produce Safety: A Review of Needs Assessments of Small- and Medium-Sized Growers in the United States 农产品安全：美国中小型种植者需求评估综述

Food Protection Trends Pub Date : 2023-01-01 DOI: 10.4315/fpt-22-013

Elizabeth Newbold

{"title":"On-Farm Produce Safety: A Review of Needs Assessments of Small- and Medium-Sized Growers in the United States","authors":"Elizabeth Newbold","doi":"10.4315/fpt-22-013","DOIUrl":"https://doi.org/10.4315/fpt-22-013","url":null,"abstract":"With the voluntary adoption of good agricultural practices and the regulatory requirements of the Food Safety Modernization Act, produce growers have a continued need for educational programming. To understand these needs, the administration of produce safety needs assessments has increased. A summary of all available needs assessment research is needed to inform educational programming that addresses the complexity and range of produce safety requirements based on farm size and market access. This semisystematic review of 34 needs assessments from 2005 to 2020 summarized known produce safety needs and how those were influenced by a variety of factors among small- and medium-sized producers in the United States. Although growers face the needs of training, knowledge, time, capital, and mindset, the factors of farm size, region, market, and farm type influence how growers prioritize and are impacted by these needs. Therefore, educational programming cannot take a one-size-fits-all approach. It is essential to tailor education to the specific needs of producers while considering the various ways in which those needs can differ among specific groups of stakeholders because of influencing factors.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45397365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Survey of Implemented Mitigation Strategies and Further Needs of the U.S. Food Industry to Control COVID-19 in the Work Environment in Early 2021 2021年初美国食品行业在工作环境中控制新冠肺炎的缓解策略和进一步需求调查

Food Protection Trends Pub Date : 2023-01-01 DOI: 10.4315/fpt-22-012

S. Llanos-Soto

{"title":"Survey of Implemented Mitigation Strategies and Further Needs of the U.S. Food Industry to Control COVID-19 in the Work Environment in Early 2021","authors":"S. Llanos-Soto","doi":"10.4315/fpt-22-012","DOIUrl":"https://doi.org/10.4315/fpt-22-012","url":null,"abstract":"Our objective was to determine the needs of the U.S. food industry to control COVID-19 in the work environment and what mitigation strategies are being implemented. A Web-based needs assessment survey was distributed in early 2021, targeting professionals in management positions at food industry facilities and operations. Statistical analyses were conducted on the self-reported adoption of mitigation strategies against COVID-19 in the participants’ facilities and operations and the perceived needs of the industry regarding COVID-19. A total of 79 usable responses were received (those with data on the participant’s industry sector), including 38 (48%) from the dairy, 17 (22%) from the fresh produce, and 24 (30%) from a mixture of other food industry sectors. Two usable responses were from the beef and pork sector, but none were from the poultry sector. Analyses revealed widespread implementation of mitigation strategies in the participants’ facilities and operations. Participants perceived that collaboration between the food industry and government agencies, contingency plans and appropriate training, and new technologies are needed to control COVID-19 in the food industry. Subject to limitations associated with low participation, these findings will aid efforts in the represented U.S. food industry sectors to protect workers’ health in the event of the emergence of a new SARS-CoV-2 variant or similar future disaster.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43182144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessing Food Safety Culture: A Comparative Study between Independent and Chain Mexican and Chinese Restaurants 食品安全文化评估:独立、连锁墨西哥餐馆与中国餐馆的比较研究

Food Protection Trends Pub Date : 2023-01-01 DOI: 10.4315/fpt-22-021

Basem Boutrous

{"title":"Assessing Food Safety Culture: A Comparative Study between Independent and Chain Mexican and Chinese Restaurants","authors":"Basem Boutrous","doi":"10.4315/fpt-22-021","DOIUrl":"https://doi.org/10.4315/fpt-22-021","url":null,"abstract":"This study aimed to assess the food safety culture in independent and chain Mexican and Chinese restaurants based on food handlers’ demographics and operational characteristics. A self-administered questionnaire was designed to collect data on-site from a stratified random sample of 300 food handlers, with the goal of having 75 food handlers from each stratum of independent and chain Mexican and Chinese restaurants. A total of 106 restaurants agreed to participate. This included 31 independent Chinese restaurants, 28 independent Mexican restaurants, 16 chain Chinese restaurants, and 31 chain Mexican restaurants. Independent t-tests and a one-way analysis of variance were used to analyze the data. There were significant differences in food handlers’ perceptions of leadership and environmental support in Mexican versus Chinese restaurants. Significant differences were found between the food handlers who received food safety training and those who did not. The respondents’ perception of leadership was significantly different among restaurants with different types of service. Perception of commitment to food safety was significantly different among food handlers of different ethnicities. Restaurant operators are recommended to focus on leadership styles, enhanced food safety training, and a physical environment more supportive of a positive food safety culture.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47680378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Knowledge and Current Practices Related to Agricultural Water Microbial Quality among Kansas and Missouri Produce Growers 堪萨斯州和密苏里州农产品种植者的农业用水微生物质量知识和现行做法

Food Protection Trends Pub Date : 2022-11-01 DOI: 10.4315/fpt-22-001

Londa Nwadike

{"title":"Knowledge and Current Practices Related to Agricultural Water Microbial Quality among Kansas and Missouri Produce Growers","authors":"Londa Nwadike","doi":"10.4315/fpt-22-001","DOIUrl":"https://doi.org/10.4315/fpt-22-001","url":null,"abstract":"Kansas State University and University of Missouri Extension educators have been providing training and information on agricultural water microbial quality to help produce growers reduce risk. However, we recognized the need to determine knowledge gaps among Kansas and Missouri growers related to agricultural water quality and best practices. A survey was developed to determine future extension outputs and activities to encourage growers to improve their practices related to water quality. The survey was distributed to Kansas and Missouri produce growers attending in-person or online produce-related events in late 2020 and early 2021 and was also distributed through email lists of produce growers from both states. Survey results (n = 101) indicate that 13.9% of the respondents tested their water for generic Escherichia coli more than once a year, whereas 38.6% of the participants had never tested their water. Approximately half (59.3%) of respondents indicated they used municipal water for postharvest uses, whereas 6.7% indicated the use of untreated surface water for postharvest activities. To address potential water contamination risks, researchers suggest that further training and educational resources would help growers improve practices related to water quality and produce safety.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47250752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0