Food Protection Trends最新文献

{"title":"Assessing Short- and Long-term Food Safety Attitude and Behavior of Home-based Food Operators","authors":"Leah M. Reever, M. Cater, S. Coleman","doi":"10.4315/1541-9576-41.4.389","DOIUrl":"https://doi.org/10.4315/1541-9576-41.4.389","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47647777","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}

{"title":"Prevalence of Emerging Pathogens Cronobacter spp. and Pantoea dispersa in Low Moisture Foods","authors":"Loveskee Ramaswami, Ramona A Duchenne-Moutien, Hiteyshini Ramgutty, Manisha Suharye, H. Neetoo","doi":"10.4315/1541-9576-41.4.416","DOIUrl":"https://doi.org/10.4315/1541-9576-41.4.416","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48258425","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}

{"title":"A Bisulfate of Soda and Peroxyacetic Acid Solution Reduces Salmonella on Fresh-Cut Spinach","authors":"D. Unruh, Katelynn J. Stull, E. Pliakoni, S. Gragg","doi":"10.4315/1541-9576-41.4.409","DOIUrl":"https://doi.org/10.4315/1541-9576-41.4.409","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44340059","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}

{"title":"North Central Region Produce Grower Training: Pretest and Posttest Knowledge Change and Produce Safety Behavior Assessment","authors":"Bridget J. Perry, A. Shaw, Arlene E. Enderton, Shannon S. Coleman, E. Johnsen","doi":"10.4315/1541-9576-41.3.266","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.266","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43297091","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}

{"title":"A Cross-Sectional Survey of Consumers’ Risk Perception and Hygiene of Retail Meat: A Nigerian Study","authors":"I. A. Odetokun, Baasim O. Borokinni, Samiat D. Bakare, I. Ghali-Mohammed, N. Alhaji","doi":"10.4315/1541-9576-41.3.274","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.274","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45390750","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}

{"title":"Salmonella Growth during the Soaking Step of ‘Sprouted’ Grain, Nut, and Seed Production","authors":"Alexander W. Emch, Samantha Burroughs, Javier Gaspar-Hernandez, J. Waite-Cusic","doi":"10.4315/1541-9576-41.3.314","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.314","url":null,"abstract":"Food companies are marketing products with “sprouted,” “activated,” or “awakened” ingredients. The label implies that germination of grains, nuts, and seeds confers improved health benefits; however, the “sprouting” process consists of a simple overnight soak in water often at ambient temperature, followed immediately by drying and further processing. Our objective was to quantify Salmonella growth during soaking of grains, nuts, and seeds commonly included in “sprouted” products. Raw grains (buckwheat, millet, quinoa, rice), nuts (almond, cashew, hazelnut, peanut, pecan, walnut), and seeds (flax, hemp, pumpkin, sunflower) were inoculated with Salmonella to achieve ~3 log CFU/g after drying. Inoculated samples (20 g) were soaked in water (20 mL) with incubation at 7 or 25°C for 24 h. Salmonella bacteria were enumerated using serial dilution and spread plating on Hektoen enteric agar (37°C, 24 h). Salmonella was capable of significant growth (> 3 log CFU/g) in all 15 grains, nuts, and seeds during ambient temperature soaking, reaching an average concentration of 7.05 log CFU/g. High salt concentrations (> 10%) and refrigeration (< 7°C) were verified to prevent growth of Salmonella during soaking. This study demonstrates the risk of ambient temperature “sprouting” practices and presents practical strategies to improve safety","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42392479","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}

{"title":"Development and Evaluation of an Online Food Safety Course for Artisan Cheesemakers in the United States","authors":"Madhumeeta Dutta, Julie K. Yamamoto, D. D’Amico, T. Stubbs, B. Chapman, C. Stevenson","doi":"10.4315/1541-9576-41.3.284","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.284","url":null,"abstract":"With over 90 U.S. outbreaks dating back to 1998 that were linked to cheese products, cheese processors in the United States are an important node for food safety. Awareness of food safety best practices and complying with regulations has been identified as a need by many cheese safety experts. In response, an online “Food Safety Basics for Artisan Cheesemakers” course was developed for a national audience by following the principles of instructional design. Over 800 participants registered for the course within the first year, 30% of whom (248) completed the course. Participants’ reactions to the course and self-reported knowledge gain was measured as were attitudes, self-efficacies, intentions, and self-reported changes in their food safety practices. Of the 128 participants who completed an evaluation of the course, 97% (124) reported that they were satisfied with course relevance and overall quality. Sixteen participants completed a follow-up questionnaire 1 month after completing the course in which they were asked to what extent they changed their food safety practices. On average, 42% reported that they either have already changed or intend to update their food safety practices in the future based on what they learned in the course. INTRODUCTION Dairy products accounted for more foodborne illness hospitalizations over an 11-year period (1998 to 2008) than 16 other commodity foods (27). Ninety cheese-related outbreaks were reported in the United States from 1998 to 2011, with 1,882 illnesses, 230 hospitalizations, and six deaths (15). Food safety education for artisan cheesemakers will theoretically raise awareness and result in implementation of best practices (6, 22, 23, 36). Whereas some study results have suggested that education results in improvements in food safety practices (1, 22, 23, 30), other results have suggested that training does not influence food safety behaviors (5, 31). However, food safety risks can be reduced by implementing an effective food safety management system that consists of good manufacturing practices (GMPs), risk-based preventive controls, and","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46237467","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}

{"title":"Sanitizers and Disinfectants: A Retail Food and Foodservice Perspective","authors":"A. Fraser, Jeffrey P. Anderson, J. Goncalves, E. Black, Anna Starobin, Dave R Buckley, D. Grinstead, Chip Manuel, J. Hollingsworth","doi":"10.4315/1541-9576-41.3.358","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.358","url":null,"abstract":"The coronavirus disease 2019 (COVID-19) pandemic has brought heightened attention to the importance of cleaning, sanitizing, and disinfecting in retail food and foodservice establishments. In response, major governmental agencies have emphasized the need to frequently disinfect high-touch surfaces. While this recommendation may seem straightfor-ward and achievable, it is far more nuanced and complex. In the retail food and foodservice industry, sanitization is a routine, common practice defined and recommended in the U.S. Food and Drug Administration (FDA) Food Code. Hence, sanitizers, rather than disinfectants, are the main antimicrobial products used in these settings. It is important to emphasize that sanitizers and disinfectants are not inter-changeable products, so they may be inadvertently misused. Therefore, end users need to understand the differences of when, why, and how both can be used in retail food and foodservice settings. The aim of this paper is to increase end users’ knowledge and awareness about the proper use of sanitizers and disinfectants in retail food and foodservice establishments. This paper is organized into six sections— Antimicrobial Products: Sanitizers and Disinfectants, FDA Food Code, Regulation of Sanitizers and Disinfectants, Understanding EPA-Registered Labels, Emerging Issues, and Current and Future Trends in Sanitizing and Disinfecting. When used properly, sanitizers and disinfectants are powerful tools that can keep retail food and foodservice operations safe from pathogens that cause infectious disease. © 2021, International Association for Food Protection. All rights reserved.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43468278","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}

{"title":"Exploring Consumer Response to Labeling a Processing Aid That Enhances Food Safety","authors":"C. Bruhn, Yaohua Feng","doi":"10.4315/1541-9576-41.3.305","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.305","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43526358","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}

{"title":"A Qualitative Risk Assessment of Liquid Nitrogen in Foods and Beverages","authors":"Dena Ali, J. Farber, JinHee Kim, Naghmeh Parto, Raymond F. Copes","doi":"10.4315/1541-9576-41.3.293","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.293","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45104014","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}