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Choi D, Bedale W, Chetty S, Yu JH. Comprehensive review of clean-label antimicrobials used in dairy products. Compr Rev Food Sci Food Saf 2024; 23:e13263. [PMID: 38284580 DOI: 10.1111/1541-4337.13263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 10/04/2023] [Accepted: 10/15/2023] [Indexed: 01/30/2024]
Abstract
Consumers expect safe, healthy, natural, and sustainable food. Within the food industry, ingredient use is changing due to these consumer demands. While no single agreed-upon definition of clean label exists, a "clean label" in the context of food refers to a product that has a simplified and transparent ingredient list, with easily recognizable and commonly understood components to the general public. Clean-label products necessitate and foster a heightened level of transparency between companies and consumers. Dairy products are vulnerable to being contaminated by both pathogens and spoilage microorganisms. These microorganisms can be effectively controlled by replacing conventional antimicrobials with clean-label ingredients such as protective cultures or bacterial/fungal fermentates. This review summarizes the perspectives of consumers and the food industry regarding the definition of "clean label," and the current and potential future use of clean-label antimicrobials in dairy products. A key goal of this review is to make the concept of clean-label antimicrobial agents better understood by both manufacturers and researchers.
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Affiliation(s)
- Dasol Choi
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
- Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin, USA
- Department of Bacteriology, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Wendy Bedale
- Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Suraj Chetty
- Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin, USA
- Department of Bacteriology, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Jae-Hyuk Yu
- Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin, USA
- Department of Bacteriology, University of Wisconsin-Madison, Madison, Wisconsin, USA
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2
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Johansen MP, Carpenter JG, Charmasson S, Gwynn JP, Mc Ginnity P, Mori A, Orr B, Simon-Cornu M, Osvath I. Seafood dose parameters: Updating 210Po retention factors for cooking, decay loss and mariculture. JOURNAL OF ENVIRONMENTAL RADIOACTIVITY 2023; 268-269:107243. [PMID: 37515860 DOI: 10.1016/j.jenvrad.2023.107243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 06/13/2023] [Accepted: 07/14/2023] [Indexed: 07/31/2023]
Abstract
210Po has been identified as one of the main contributors to ingestion doses to humans, particularly from the consumption of seafood. The amount of 210Po activity concentration data for various types of seafood has increased greatly in recent times. However, to provide realistic seafood dose assessments, most 210Po data requires correction to account for losses that can occur before the seafood is actually consumed. Here we develop generic correction factors for the main processes associated with reduction of 210Po in seafood - leaching during cooking, radioactive decay between harvest and consumption, and sourcing from mariculture versus wild-caught. When seafood is cooked, the overall mean fraction of 210Po retained is 0.74 for all cooking and seafood types, with the means for various seafood types and cooking categories ranging from 0.56 to 1.03. When considering radioactive decay during the period between harvest and consumption, the overall mean fraction remaining is 0.81 across all seafood preservation/packaging types, with estimates ranging from 0.50 (canned seafood) to 0.98 (fresh seafood). Regarding mariculture influence, the available limited data suggest marine fish and crustaceans raised with processed feed have about one order of magnitude lower (×0.10) 210Po muscle content than wild-caught seafood of the same or similar species, although this ratio varies. Overall, this study concludes that 210Po activity concentrations in seafood at the time of ingestion may be reduced to only about 55% compared to when it was harvested. Therefore, correction factors must be applied to any data derived from environmental monitoring in order to achieve realistic dose estimates. The data also suggest lower 210Po ingestion doses for consumers who routinely favour cooked, long shelf-life and farmed fish/crustaceans. However, more data is needed in some categories, especially for cooking of molluscs and seaweed, and for the 210Po content in all farmed seafood.
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Affiliation(s)
- Mathew P Johansen
- Australian Nuclear Science and Technology Organisation, Locked Bag 2001, Kirrawee DC, 2232 NSW, Australia.
| | - Julia G Carpenter
- Australian Radiation Protection and Nuclear Safety Agency (ARPANSA), Yallambie, VIC, 3085, Australia.
| | - Sabine Charmasson
- Institut de Radioprotection et de Sûreté Nucléaire, Pôle Santé Environnement, PSE-ENV/SRTE/LRTA, 13115, Saint Paul Lez Durance, France.
| | - Justin P Gwynn
- Norwegian Radiation and Nuclear Safety Authority, The Fram Centre, Tromsø, Norway.
| | - Paul Mc Ginnity
- IAEA Marine Environment Laboratories, 4 Quai Antoine 1er, 98000 Monaco.
| | - Airi Mori
- Japan Atomic Energy Agency, 2-4 Shirakata, Tokai-mura, Naka-gun, Ibaraki, 319-1195, Japan.
| | - Blake Orr
- Australian Radiation Protection and Nuclear Safety Agency (ARPANSA), Yallambie, VIC, 3085, Australia.
| | - Marie Simon-Cornu
- Institut de Radioprotection et de Sûreté Nucléaire, Pôle Santé Environnement, PSE-ENV/SEREN, 13115 Saint Paul Lez Durance, France.
| | - Iolanda Osvath
- IAEA Marine Environment Laboratories, 4 Quai Antoine 1er, 98000 Monaco.
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Tuytschaever T, Jacxsens L, De Boeck E, Uyttendaele M. Microbiological characteristics and applied preservation method of novel ready-to-eat vegetarian spreads and dips. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Jovanovic J, Djekic I, Smigic N, Tomic N, Rajkovic A. Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Jacxsens L, Skjerdal T, Da Silva Felicio MT, Hempen M, Messens W, Lindqvist R. Guidance on date marking and related food information: part 1 (date marking). EFSA J 2020; 18:e06306. [PMID: 33304412 PMCID: PMC7709047 DOI: 10.2903/j.efsa.2020.6306] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
A risk-based approach was developed to be followed by food business operators (FBO) when deciding on the type of date marking (i.e. 'best before' date or 'use by' date), setting of shelf-life (i.e. time) and the related information on the label to ensure food safety. The decision on the type of date marking needs to be taken on a product-by-product basis, considering the relevant hazards, product characteristics, processing and storage conditions. The hazard identification is food product-specific and should consider pathogenic microorganisms capable of growing in prepacked temperature-controlled foods under reasonably foreseeable conditions. The intrinsic (e.g. pH and aw), extrinsic (e.g. temperature and gas atmosphere) and implicit (e.g. interactions with competing background microbiota) factors of the food determine which pathogenic and spoilage microorganisms can grow in the food during storage until consumption. A decision tree was developed to assist FBOs in deciding the type of date marking for a certain food product. When setting the shelf-life, the FBO needs to consider reasonably foreseeable conditions of distribution, storage and use of the food. Key steps of a case-by-case procedure to determine and validate the shelf-life period are: (i) identification of the relevant pathogenic/spoilage microorganism and its initial level, (ii) characterisation of the factors of the food affecting the growth behaviour and (iii) assessment of the growth behaviour of the pathogenic/spoilage microorganism in the food product during storage until consumption. Due to the variability between food products and consumer habits, it was not appropriate to present indicative time limits for food donated or marketed past the 'best before' date. Recommendations were provided relating to training activities and support, using 'reasonably foreseeable conditions', collecting time-temperature data during distribution, retail and domestic storage of foods and developing Appropriate Levels of Protection and/or Food Safety Objectives for food-pathogen combinations.
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Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region. Foods 2020; 9:foods9040406. [PMID: 32244691 PMCID: PMC7230950 DOI: 10.3390/foods9040406] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 03/24/2020] [Accepted: 03/30/2020] [Indexed: 11/16/2022] Open
Abstract
The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers' habits may not be able to eliminate.
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Tensions and Opportunities: An Activity Theory Perspective on Date and Storage Label Design through a Literature Review and Co-Creation Sessions. SUSTAINABILITY 2020. [DOI: 10.3390/su12031162] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
On-pack date and storage labeling is one of the direct information carriers used by the food industry to communicate product shelf-life attributes to consumers. However, it is also one of the major factors that contribute to consumer food waste issues. This study aims to systematically understand the existing tensions within the current date and storage labeling system and explore the potential opportunities for design to intervene. First, we conducted a literature review to identify tensions that the consumer encounters in their food edibility assessment system and summarize the corresponding proposal for actions. 12 tensions and 16 proposals for action were identified and further framed according to a conceptual model developed in this study. Following this, the literature findings were refined and grounded in co-creation sessions in consumer workshops and industry practitioner interviews to develop specific labeling-related design implications. The findings indicate the importance of investigating the role that date and storage labeling play from a system level. Furthermore, we suggest that the conceptual model developed in this study can be used not only as a framework that guides researchers to identify and analyze labeling-related food waste problems that each individual consumer encounters, but also as a guideline that assists packaging design practitioners in exploring potential design opportunities to solve the problem from a system perspective.
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Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment. Food Res Int 2017; 96:171-181. [DOI: 10.1016/j.foodres.2017.02.017] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Revised: 02/17/2017] [Accepted: 02/26/2017] [Indexed: 11/22/2022]
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Mubiru E, Jacxsens L, Papastergiadis A, Lachat C, Shrestha K, Mozumder NHMR, De Meulenaer B. Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1000-1011. [DOI: 10.1080/19440049.2017.1310399] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Edward Mubiru
- nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Liesbeth Jacxsens
- nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Antonios Papastergiadis
- nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Carl Lachat
- nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Kshitij Shrestha
- nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - N. H. M. Rubel Mozumder
- nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Papastergiadis A, Fatouh A, Jacxsens L, Lachat C, Shrestha K, Daelman J, Kolsteren P, Van Langenhove H, De Meulenaer B. Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium. Food Chem Toxicol 2014; 73:51-8. [PMID: 25035169 DOI: 10.1016/j.fct.2014.06.030] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2014] [Revised: 06/27/2014] [Accepted: 06/30/2014] [Indexed: 11/28/2022]
Abstract
Malondialdehyde (MDA), 4-Hydroxy-2-(E)-Nonenal (HNE) and 4-Hydroxy-2-(E)-Hexenal (HHE) are reactive aldehydes found in foods and are formed due to decomposition of polyunsaturated fatty acid hydroperoxides. In the present study, sixteen food categories were analyzed for the aforementioned aldehydes and in combination with consumption data obtained from a national representative sample of the Belgian population, a quantitative exposure assessment was performed. MDA was detected above the detection limit in 84% of the analyzed samples while HNE and HHE in 63% and 16% of the samples respectively. Consumption of dry nuts, fried snacks, French fries and cured minced meat products were found to contribute the most to the intake of MDA and HNE. Intake of HHE from the foods analyzed was found not to be significant. An evaluation of any potential risk related to the intake of the studied aldehydes through the studied foods was performed by applying the threshold of toxicological concern concept. No risk to human health could be identified related to the consumption of these foods for the vast majority of the consumers, with the only exception of a small proportion (3.8%) of those who consume cured and minced raw meat, that could be at risk.
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Affiliation(s)
- Antonios Papastergiadis
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Amr Fatouh
- Department of Food Science, Faculty of Agriculture, Ain Shams University, 68 Hdayek Shubra, 11241 Cairo, Egypt
| | - Liesbeth Jacxsens
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Carl Lachat
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Nutrition and Child Health Unit, Institute of Tropical Medicine, Nationalestraat 155, B-2000 Antwerp, Belgium
| | - Kshitij Shrestha
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Jeff Daelman
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Patrick Kolsteren
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Nutrition and Child Health Unit, Institute of Tropical Medicine, Nationalestraat 155, B-2000 Antwerp, Belgium
| | - Herman Van Langenhove
- Research Group EnVOC, Department of Sustainable Organic Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Bruno De Meulenaer
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
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A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs. Int J Food Microbiol 2013; 166:433-49. [DOI: 10.1016/j.ijfoodmicro.2013.08.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2013] [Revised: 07/04/2013] [Accepted: 08/06/2013] [Indexed: 11/18/2022]
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