Food Protection Trends最新文献_第6页

A Food Safety Laboratory Curriculum Significantly Improves Knowledge, Behaviors, Attitudes, and Handwashing Skills of Laboratory Personnel in East and South Africa 食品安全实验室课程显著提高了东非和南非实验室人员的知识、行为、态度和洗手技能

Food Protection Trends Pub Date : 2021-10-01 DOI: 10.4315/1541-9576-41.5.485

D. Oruç, S. Pokharel, A. J. Hirneisen, C. Cutter

引用次数: 0

Reduction of Salmonella enterica and Pathogenic Escherichia coli in Pasta by Using Common Cooking Methods 常用烹饪方法减少面食中肠炎沙门氏菌和致病性大肠杆菌

Food Protection Trends Pub Date : 2021-10-01 DOI: 10.4315/1541-9576-41.5.476

Toni de Senna, Shirin J. Abd, Eva Borjas, Anne-Marie Nillo, C. Ferstl

{"title":"Reduction of Salmonella enterica and Pathogenic Escherichia coli in Pasta by Using Common Cooking Methods","authors":"Toni de Senna, Shirin J. Abd, Eva Borjas, Anne-Marie Nillo, C. Ferstl","doi":"10.4315/1541-9576-41.5.476","DOIUrl":"https://doi.org/10.4315/1541-9576-41.5.476","url":null,"abstract":"Recent outbreaks and recalls associated with Salmonella enterica and pathogenic Escherichia coli in flour, a major ingredient in pasta, have prompted assessment of the microbiological lethality of cooking methods used to prepare dry pasta products for consumption. In this study, three types of dry pasta inoculated with multistrain cocktails of S. enterica and pathogenic E. coli were subjected to typical cooking treatments: elbow noodles were exposed to microwave cooking (2.5 min on high setting; minimum power output of 720 W) as part of an “elbow noodles in a cup” product, flat noodles were cooked on a stovetop in boiling water (6 min in boiling water), and no-boil lasagna noodles were exposed to baking as part of a three-layer lasagna (50 min in an oven preheated to 204°C). The average population levels of S. enterica and pathogenic E. coli in all three types of the dry noodles were >6.5 log most probable number per gram. Each cooking method evaluated reduced S. enterica and pathogenic E. coli population levels to <0.5 log most probable number per gram, resulting in >6-log reductions. The results of this study demonstrate that the cooking processes evaluated are capable of mitigating the microbiological food safety risks associated with dry pasta.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42042159","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

Addressing Food Safety Educational Needs of Food Handlers in the U.S. Virgin Islands 解决美属维尔京群岛食品处理人员的食品安全教育需求

Food Protection Trends Pub Date : 2021-07-01 DOI: 10.4315/1541-9576-41.4.400

Lillian Nabwiire, A. Shaw, G. Nonnecke, D. Minner, E. Johnsen, L. Petersen

引用次数: 1

Near Neutral Electrolyzed Water and Peroxyacetic Acid and Their Effect on the Survival of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes Inoculated on Poultry Meat 近中性电解水和过氧乙酸对家禽肉上接种大肠杆菌、鼠伤寒沙门菌和单核增生李斯特菌存活的影响

Food Protection Trends Pub Date : 2021-07-01 DOI: 10.4315/1541-9576-41.4.380

R. Hamidi, S. Shekarforoush, S. Hosseinzadeh, S. Basiri

引用次数: 0

Assessing Short- and Long-term Food Safety Attitude and Behavior of Home-based Food Operators 评估家庭食品经营者的短期和长期食品安全态度和行为

Food Protection Trends Pub Date : 2021-07-01 DOI: 10.4315/1541-9576-41.4.389

Leah M. Reever, M. Cater, S. Coleman

引用次数: 0

Prevalence of Emerging Pathogens Cronobacter spp. and Pantoea dispersa in Low Moisture Foods 低水分食品中新发致病菌克罗诺杆菌和泛菌的流行

Food Protection Trends Pub Date : 2021-07-01 DOI: 10.4315/1541-9576-41.4.416

Loveskee Ramaswami, Ramona A Duchenne-Moutien, Hiteyshini Ramgutty, Manisha Suharye, H. Neetoo

引用次数: 0

A Bisulfate of Soda and Peroxyacetic Acid Solution Reduces Salmonella on Fresh-Cut Spinach 苏打和过氧乙酸的双硫酸盐溶液降低鲜切菠菜上的沙门氏菌

Food Protection Trends Pub Date : 2021-07-01 DOI: 10.4315/1541-9576-41.4.409

D. Unruh, Katelynn J. Stull, E. Pliakoni, S. Gragg

引用次数: 1

North Central Region Produce Grower Training: Pretest and Posttest Knowledge Change and Produce Safety Behavior Assessment 中北部地区农产品种植者培训:测前、测后知识变化与农产品安全行为评估

Food Protection Trends Pub Date : 2021-05-01 DOI: 10.4315/1541-9576-41.3.266

Bridget J. Perry, A. Shaw, Arlene E. Enderton, Shannon S. Coleman, E. Johnsen

引用次数: 1

A Cross-Sectional Survey of Consumers’ Risk Perception and Hygiene of Retail Meat: A Nigerian Study 消费者的风险认知和卫生零售肉类横断面调查:尼日利亚的研究

Food Protection Trends Pub Date : 2021-05-01 DOI: 10.4315/1541-9576-41.3.274

I. A. Odetokun, Baasim O. Borokinni, Samiat D. Bakare, I. Ghali-Mohammed, N. Alhaji

引用次数: 7

Salmonella Growth during the Soaking Step of ‘Sprouted’ Grain, Nut, and Seed Production 在“发芽”谷物、坚果和种子生产的浸泡阶段沙门氏菌生长

Food Protection Trends Pub Date : 2021-05-01 DOI: 10.4315/1541-9576-41.3.314

Alexander W. Emch, Samantha Burroughs, Javier Gaspar-Hernandez, J. Waite-Cusic

{"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":" ","pages":""},"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}

引用次数: 3