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Jieying S, Tingting L, Caie W, Dandan Z, Gongjian F, Xiaojing L. Paper-based material with hydrophobic and antimicrobial properties: Advanced packaging materials for food applications. Compr Rev Food Sci Food Saf 2024; 23:e13373. [PMID: 38778547 DOI: 10.1111/1541-4337.13373] [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: 03/06/2024] [Revised: 04/26/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024]
Abstract
The environmental challenges posed by plastic pollution have prompted the exploration of eco-friendly alternatives to disposable plastic packaging and utensils. Paper-based materials, derived from renewable resources such as wood pulp, non-wood pulp (bamboo pulp, straw pulp, reed pulp, etc.), and recycled paper fibers, are distinguished by their recyclability and biodegradability, making them promising substitutes in the field of plastic food packaging. Despite their merits, challenges like porosity, hydrophilicity, limited barrier properties, and a lack of functionality have restricted their packaging potential. To address these constraints, researchers have introduced antimicrobial agents, hydrophobic substances, and other functional components to improve both physical and functional properties. This enhancement has resulted in notable improvements in food preservation outcomes in real-world scenarios. This paper offers a comprehensive review of recent progress in hydrophobic antimicrobial paper-based materials. In addition to outlining the characteristics and functions of commonly used antimicrobial substances in food packaging, it consolidates the current research landscape and preparation techniques for hydrophobic paper. Furthermore, the paper explores the practical applications of hydrophobic antimicrobial paper-based materials in agricultural produce, meat, and seafood, as well as ready-to-eat food packaging. Finally, challenges in production, application, and recycling processes are outlined to ensure safety and efficacy, and prospects for the future development of antimicrobial hydrophobic paper-based materials are discussed. Overall, the emergence of hydrophobic antimicrobial paper-based materials stands out as a robust alternative to plastic food packaging, offering a compelling solution with superior food preservation capabilities. In the future, paper-based materials with antimicrobial and hydrophobic functionalities are expected to further enhance food safety as promising packaging materials.
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Affiliation(s)
- Shi Jieying
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
| | - Li Tingting
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Wu Caie
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Zhou Dandan
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Fan Gongjian
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Li Xiaojing
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
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2
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Yesil M, Kasler DR, Huang E, Yousef AE. Thermal Inactivation of Escherichia Phage OSYSP and Host Strain Escherichia coli O157:H7 EDL933: A Comparative Kinetic Analysis. J Food Prot 2024; 87:100215. [PMID: 38182094 DOI: 10.1016/j.jfp.2023.100215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Revised: 12/13/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
Lytic bacteriophages are promising biocontrol agents against pathogenic bacteria for food and therapeutic applications. Investigating the feasibility of combining phage and physical lethal agents, such as heat, as an effective hurdle combination could lead to beneficial applications. The current research was initiated to compare the thermal inactivation kinetics of a lytic phage (Escherichia phage OSYSP) and its host (Shiga toxin-producing Escherichia coli O157:H7 EDL933), considering they have different critical thermal targets in their structures. To provide a basis for comparison, thermal inactivation kinetics were determined on suspensions of these agents in buffered peptone water using a thermally controlled circulating water bath. Results showed that the bacteriophage virions have a remarkable heat resistance (p < 0.05) compared to their host cells. The D-values of the populations of phage (PFU/mL) and EDL933 strain (CFU/mL) were 166.7 and 7.3 min at 55°C, compared to 44.4 and 0.3 min at 60°C, respectively. Additionally, D-values were significantly (p < 0.05) more influenced by temperature changes in the case of E. coli O157:H7 EDL933 (z-value 3.7°C) compared to that for phage OSYSP (z-value 7.7°C). When the phage suspension was heat-treated in a thermal cycler instead of a water bath, no significant differences between the two treatment procedures (p > 0.05) in estimating virus D- and z-values were observed. Based on these findings, it may be feasible to combine phage OSYSP with mild heat during processing of food to selectively inactivate E. coli O157:H7 EDL933 and subsequently maintain product safety during storage by the surviving phage population; however, the feasibility of this application needs to be investigated. Additionally, the relatively heat-resistant phage OSYSP could qualify as a biological indicator to validate thermal treatments of minimally processed foods in which E. coli O157:H7 EDL933 is the pathogen-of-concern.
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Affiliation(s)
- Mustafa Yesil
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - David R Kasler
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - En Huang
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - Ahmed E Yousef
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA; Department of Microbiology, The Ohio State University, Columbus, OH 43210, USA.
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3
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He X, Ding H, Gao Z, Zhang X, Wu R, Li K. Variations in the motility and biofilm formation abilities of Escherichia coli O157:H7 during noodle processing. Food Res Int 2023; 168:112670. [PMID: 37120241 DOI: 10.1016/j.foodres.2023.112670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 01/23/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023]
Abstract
Motility and biofilm formation help to protect bacteria from host immune responses and facilitate tolerance of environmental stimuli to improve their adaptability. However, few reports have investigated the adaptability of bacteria that live in food substrates undergoing food processing-induced stress. In this study, variations in the surface morphology, bacterial count, motility, and biofilm formation abilities of Escherichia coli O157:H7 NCTC12900 were investigated during noodle processing, including the kneading, squeezing, resting, and sheeting phases. The results showed that bacterial surface morphology, count, and motility were impaired in the squeezing phase, whereas biofilm biomass continuously increased across all processing phases. Twenty-one genes and sRNAs were measured using RT-qPCR to reveal the mechanisms underlying these changes. Of these, the genes adrA, csrA, flgM, flhD, fliM, ydaM, and the sRNA McaS were significantly upregulated, whereas the genes fliA, fliG, and the sRNAs CsrC, DsrA, GcvB, and OxyS were evidently repressed. According to the correlation matrix results based on the reference gene adrA, we found that csrA, GcvB, McaS, and OxyS were the most relevant genes and sRNAs for biofilm formation and motility. For each of them, their overexpressions was found to inhibit bacterial motility and biofilm formation to varying degrees during noodle processing. Among these, 12900/pcsrA had the highest inhibitory potential against motility, yielding a minimum of 11.2 mm motility diameter in the resting phase. Furthermore, 12900/pOxyS showed the most significant inhibitory effect against biofilm formation, yielding a minimum biofilm formation value of 5% of that exhibited the wild strain in the sheeting phase. Therefore, we prospect to find an effective and feasible novel approach to weaken bacterial survival during food processing by regulating the genes or sRNAs related to motility and biofilm formation.
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4
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Moura‐Alves M, Machado C, Silva JA, Saraiva C. Shelf‐life determination of an egg‐based cake, relating sensory attributes microbiological characteristics and physico‐chemical properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Márcio Moura‐Alves
- Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS) Portugal
| | - Carolina Machado
- Department of Veterinary Sciences School of Agrarian and Veterinary Sciences (ECAV), University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
| | - José A. Silva
- Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS) Portugal
| | - Cristina Saraiva
- Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS) Portugal
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5
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Chen Q, Wu T, Morgan MT, Chen J. Quality analysis of a
ll‐purpose
wheat flour pasteurized with
radiofrequency‐assisted
hot air heating. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qianyi Chen
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Tao Wu
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Mark T. Morgan
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Jiajia Chen
- Department of Food Science University of Tennessee Knoxville Tennessee USA
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Jubayer MF, Hossain MS, Al-Emran M, Uddin MN. Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study. J FOOD QUALITY 2022; 2022:1-12. [DOI: 10.1155/2022/5321333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of the popular cake manufacturing companies in Dhaka, Bangladesh. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production process was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective actions as the components of several HACCP principles. One critical control point (CCP) and two operational prerequisite programs (oPRPs) were identified throughout the manufacturing process. This is the first HACCP study aimed at a cake manufacturing company, and it is expected that it would assist process engineers and quality control specialists in designing and implementing control measures.
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Affiliation(s)
- Md. Fahad Jubayer
- Department of Food Engineering & Technology, Sylhet Agricultural University, Sylhet-3100, Bangladesh
| | - Md. Sajjad Hossain
- Department of Chemical and Food Process Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
| | - Md. Al-Emran
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
| | - Md. Nasir Uddin
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
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7
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Lin B, Guan X, Huang Z, Wang P, Jiang H, Xu R, Jiao Q, Li R, Wang S. Improvement of radio frequency heating uniformity in wheat kernels with aluminum foil sheets covered on rectangular container walls. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110768] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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Sharma R, Singh A, Yemmireddy V. Effect of storage relative humidity on the survival kinetics of salmonella spp., in different tree nut flours. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Remfry SE, Amachawadi RG, Atobatele M, Shi X, Kang Q, Phebus RK, Nagaraja TG. Shiga Toxin-Producing Escherichia coli in Wheat Grains: Detection and Isolation by Polymerase Chain Reaction and Culture Methods. Foodborne Pathog Dis 2021; 18:752-760. [PMID: 34182797 DOI: 10.1089/fpd.2021.0013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Shiga toxin-producing Escherichia coli (STEC) are major foodborne pathogens and seven serogroups, O26, O45, O103, O111, O121, O145, and O157, often called top-7 STEC, account for the majority of the STEC-associated human illnesses in the United States. Two Shiga toxins, Shiga toxins 1 and 2, encoded by stx1 and stx2 genes, are major virulence factors that are involved in STEC infections. Foodborne STEC infections have been linked to a variety of foods of both animal and plant origin, including products derived from cereal grains. In recent years, a few STEC outbreaks have been linked to contaminated wheat flour. The microbiological quality of the wheat grains is a major contributor to the safety of wheat flour. The objective of the study was to utilize polymerase chain reaction (PCR)- and culture-based methods to detect and isolate STEC in wheat grains. Wheat grain samples (n = 625), collected from different regions of the United States, were enriched in modified buffered peptone water with pyruvate (mBPWp) or E. coli (EC) broth, and they were then subjected to PCR- and culture-based methods to detect and isolate STEC. Wheat grains enriched in EC broth yielded more samples positive for stx genes (1.6% vs. 0.32%) and STEC serogroups (5.8% vs. 2.4%) than mBPWp. The four serogroups of top-7 detected and isolated were O26, O45, O103, and O157 and none of the isolates was positive for the Shiga toxin genes. A total of five isolates that carried the stx2 gene were isolated and identified as serogroups O8 (0.6%) and O130 (0.2%). The EC broth was a better medium to enrich wheat grains than mBPWp for the detection and isolation of STEC. The overall prevalence of virulence genes and STEC serogroups in wheat grains was low. The stx2-positive serogroups isolated, O8 and O130, are not major STEC pathogens and have only been implicated in sporadic infections in animals and humans.
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Affiliation(s)
- Sarah E Remfry
- Department of Clinical Sciences, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas, USA
| | - Raghavendra G Amachawadi
- Department of Clinical Sciences, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas, USA
| | - Mori Atobatele
- Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas, USA
| | - Xiaorong Shi
- Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas, USA
| | - Qing Kang
- Department of Statistics, College of Arts and Sciences, Kansas State University, Manhattan, Kansas, USA
| | - Randall K Phebus
- Department of Animal Sciences and Industry, College of Agriculture, Kansas State University, Manhattan, Kansas, USA
| | - Tiruvoor G Nagaraja
- Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas, USA
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10
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Cardoso MJ, Nicolau AI, Borda D, Nielsen L, Maia RL, Møretrø T, Ferreira V, Knøchel S, Langsrud S, Teixeira P. Salmonella in eggs: From shopping to consumption-A review providing an evidence-based analysis of risk factors. Compr Rev Food Sci Food Saf 2021; 20:2716-2741. [PMID: 33960652 DOI: 10.1111/1541-4337.12753] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 02/20/2021] [Accepted: 03/16/2021] [Indexed: 11/28/2022]
Abstract
Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)-steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.
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Affiliation(s)
- Maria João Cardoso
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Daniela Borda
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Line Nielsen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Rui Leandro Maia
- UFP Energy, Environment and Health Research Unit (FP-ENAS), University Fernando Pessoa, Porto, Portugal
| | - Trond Møretrø
- Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Vânia Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Susanne Knøchel
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Solveig Langsrud
- Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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11
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Zhang H, Yamamoto E, Murphy J, Carrillo C, Hardie K, Locas A. Microbiological Survey of Wheat Flour Sold at Retail in Canada, 2018 to 2019. J Food Prot 2021; 84:647-654. [PMID: 33159455 DOI: 10.4315/jfp-20-297] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Accepted: 11/06/2020] [Indexed: 01/06/2023]
Abstract
ABSTRACT Following two O121 Shiga toxin-producing Escherichia coli (STEC) outbreaks linked to wheat flour, this study was conducted to gain baseline information on the occurrence of bacterial pathogens and levels of indicator organisms in wheat flour in Canada. A total of 347 prepackaged wheat flour samples were analyzed for Salmonella species, STEC, Listeria monocytogenes, aerobic colony count (ACC), total coliforms, and Escherichia coli. Salmonella spp. and O157 STEC were not detected in any of the samples. L. monocytogenes was identified in two samples (0.6%) at levels below the limit of detection (<0.7 log CFU/g). Non-O157 STEC were isolated from six samples (1.7%) and were characterized for the presence of STEC virulence genes: stx1, stx2, and their subtypes, eae, hlyA, and aggR. One O103:H25 STEC isolate carried virulence genes (stx1a+eae) that are known to be capable of causing diarrhea and/or bloody diarrhea in humans. Of the five remaining non-O157 STEC isolates, four carried single stx2a or stx2c genes and were considered to have the potential of causing diarrhea. The remaining non-O157 STEC isolate (stx2), while not a priority non-O157 STEC, was not available for sequencing; thus, its potential to cause illness is unknown. ACC, total coliforms, and E. coli were detected (≥0.48 log CFU/g) in 98.8, 72.6, and 0.6% of the flour samples. The mean counts of ACC were greater in whole wheat flour compared with the other flour types tested (P < 0.001). The results of this study suggest that the occurrence of O157 STEC and Salmonella is low but that the occurrence of non-O157 STEC in wheat flour with the potential to cause human illness of diarrhea is relatively common. Therefore, the consumption of raw flour could increase the likelihood of STEC infections. Further research is merited for potential risk mitigation strategies within the food production system and with consumers. HIGHLIGHTS
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Affiliation(s)
- Helen Zhang
- Food Safety Science Directorate, Science Branch, Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9.,ORCID: https://orcid.org/0000-0003-4786-3535 [H.Z.]
| | - Etsuko Yamamoto
- Food Safety Science Directorate, Science Branch, Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9.,https://orcid.org/0000-0001-5533-4540 [E.Y.]
| | - Johanna Murphy
- Food Safety Science Directorate, Science Branch, Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9
| | - Catherine Carrillo
- Research and Development, Ottawa Laboratory (Carling), Canadian Food Inspection Agency, Building 22, CEF 960 Carling Avenue, Ottawa, Ontario, Canada K1A 0Y9 (ORCID: https://orcid.org/0000-0002-2334-8718 [C.C.])
| | - Kate Hardie
- Food Safety Science Directorate, Science Branch, Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9.,https://orcid.org/0000-0002-8448-1547 [K.H.]
| | - Annie Locas
- Food Safety Science Directorate, Science Branch, Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9
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Lin B, Zhu Y, Zhang L, Xu R, Guan X, Kou X, Wang S. Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough. Foods 2020; 9:foods9121890. [PMID: 33352900 PMCID: PMC7765854 DOI: 10.3390/foods9121890] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 12/10/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal resistance of three common bacteria in wheat kernels and flour. The most heat-resistant Enterococcus faecium NRRL-2356 rather than Salmonella cocktail and Escherichia coli ATCC 25922 was determined when heating at different temperature-time combinations at a fixed heating rate of 5 °C/min in a heating block system. The most heat-resistant pathogen was selected to investigate the influences of physical structures of food matrices. The results indicated that the heat resistance of E. faecium was influenced by physical structures of food matrices and reduced at wheat kernel structural conditions. The inactivation of E. faecium was better fitted in the Weibull distribution model for wheat dough structural conditions while in first-order kinetics for wheat kernel and flour structural conditions due to the changes of physical structures during heating. A better pasteurization effect could be achieved in wheat kernel structure in this study, which may provide technical support for thermal inactivation of pathogens in wheat-based food processing.
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Affiliation(s)
- Biying Lin
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Yufei Zhu
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China;
| | - Lihui Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Ruzhen Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Xiaoxi Kou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
- Correspondence: ; Tel.: +86-29-87092391; Fax: +86-29-87091737
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13
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Jubayer MF, Kayshar MS, Hossain MS, Uddin MN, Al-Emran M, Akter SS. Evaluation of food safety knowledge, attitude, and self-reported practices of trained and newly recruited untrained workers of two baking industries in Dhaka, Bangladesh. Heliyon 2020; 6:e05021. [PMID: 32995652 PMCID: PMC7511820 DOI: 10.1016/j.heliyon.2020.e05021] [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] [Received: 04/13/2020] [Revised: 06/06/2020] [Accepted: 09/18/2020] [Indexed: 10/29/2022] Open
Abstract
In Bangladesh, with the mounting esteem of bakery products, food safety issues in bakery industries are a paramount concern nowadays. In this regard, this current study was performed to evaluate food safety knowledge, attitude, and self-reported practices of two groups (160 trained and 55 new untrained) of workers from two popular baking industries in Dhaka, Bangladesh. A self-administrated questionnaire was used to acquire the data during the study. On food safety knowledge, attitude, and self-reported practices, trained workers' scores (33.01 ± 0.09, 14.86 ± 0.03, 10.66 ± 0.25, respectively) were significantly higher than the scores (9.82 ± 0.23, 10.44 ± 0.26, 5.91 ± 0.33, respectively) of newly appointed untrained workers. The quality assurance department displayed better knowledge, attitude, and self-reported practices scores than the rest of the departments of the industries. However, compared to knowledge and attitude, the self-reported practice was not up to a satisfactory level. According to the study, training can be proved effective for improving knowledge and attitude but does not always translate those into self-reported practice and behaviors. The results also reinforce the importance of conducting training for untrained workers and suggest further behavior-based food safety training for all employees.
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Affiliation(s)
- Md Fahad Jubayer
- Department of Food Engineering & Technology, Sylhet Agricultural University, Sylhet 3100, Bangladesh
| | - Md Shahidullah Kayshar
- Department of Food Engineering & Technology, Sylhet Agricultural University, Sylhet 3100, Bangladesh
| | - Md Sajjad Hossain
- Department of Chemical and Food Process Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
| | - Md Nasir Uddin
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Md Al-Emran
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Syeda Sabrina Akter
- Department of Food Engineering & Technology, Sylhet Agricultural University, Sylhet 3100, Bangladesh
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14
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Liu Y, Hayes MA. Differential Biophysical Behaviors of Closely Related Strains of Salmonella. Front Microbiol 2020; 11:302. [PMID: 32161579 PMCID: PMC7053435 DOI: 10.3389/fmicb.2020.00302] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Accepted: 02/11/2020] [Indexed: 12/29/2022] Open
Abstract
Salmonella is an important pathogen and is a world-wide threat to food safety and public health. Surveillance of serotypes and fundamental biological and biochemical studies are supported by a wide variety of established and emerging bioanalytical techniques. These include classic serotyping based on the Kauffmann–White nomenclature and the emerging whole genome sequencing strategy. Another emerging strategy is native whole cell biophysical characterization which has yet to be applied to Salmonella. However, this technique has been shown to provide high resolution differentiation of serotypes with several other paired strains of other microbes and pathogens. To demonstrate that biophysical characterization might be useful for Salmonella serotyping, the closely related strains sv. Cubana and sv. Poona were chosen for study. These two serovars were subjected to biophysical measurements on a dielectrophoresis-based microfluidic device that generated full differentiation of the unlabeled and native cells. They were differentiated by the ratio of electrophoretic (EP) to dielectrophoretic (DEP) mobilities. This differentiation factor is 2.7 ± 0.3 × 1010 V/m2 for sv. Cubana, versus 2.2 ± 0.3 × 1010 V/m2 for sv. Poona. This work shows for the first time the differentiation, concentration, and characterization of the Salmonella serotypes by exploiting their biophysical properties. It may lead to a less expensive and more decentralized new tool and method for microbiologists, complimenting and working in parallel with other characterization methods.
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Affiliation(s)
- Yameng Liu
- School of Molecular Sciences, Arizona State University, Tempe, AZ, United States
| | - Mark A Hayes
- School of Molecular Sciences, Arizona State University, Tempe, AZ, United States
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15
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Tang S, Orsi RH, Luo H, Ge C, Zhang G, Baker RC, Stevenson A, Wiedmann M. Assessment and Comparison of Molecular Subtyping and Characterization Methods for Salmonella. Front Microbiol 2019; 10:1591. [PMID: 31354679 PMCID: PMC6639432 DOI: 10.3389/fmicb.2019.01591] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Accepted: 06/26/2019] [Indexed: 01/26/2023] Open
Abstract
The food industry is facing a major transition regarding methods for confirmation, characterization, and subtyping of Salmonella. Whole-genome sequencing (WGS) is rapidly becoming both the method of choice and the gold standard for Salmonella subtyping; however, routine use of WGS by the food industry is often not feasible due to cost constraints or the need for rapid results. To facilitate selection of subtyping methods by the food industry, we present: (i) a comparison between classical serotyping and selected widely used molecular-based subtyping methods including pulsed-field gel electrophoresis, multilocus sequence typing, and WGS (including WGS-based serovar prediction) and (ii) a scoring system to evaluate and compare Salmonella subtyping assays. This literature-based assessment supports the superior discriminatory power of WGS for source tracking and root cause elimination in food safety incident; however, circumstances in which use of other subtyping methods may be warranted were also identified. This review provides practical guidance for the food industry and presents a starting point for further comparative evaluation of Salmonella characterization and subtyping methods.
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Affiliation(s)
- Silin Tang
- Mars Global Food Safety Center, Beijing, China
| | - Renato H. Orsi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, United States
| | - Hao Luo
- Mars Global Food Safety Center, Beijing, China
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing, China
| | | | | | | | - Martin Wiedmann
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, United States
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16
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Kapetanakou AE, Makariti IP, Nazou EΝ, Manios SG, Karavasilis K, Skandamis PN. Modelling the effect of osmotic adaptation and temperature on the non-thermal inactivation of Salmonella spp. on brioche-type products. Int J Food Microbiol 2019; 296:48-57. [PMID: 30849706 DOI: 10.1016/j.ijfoodmicro.2019.02.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 12/27/2018] [Accepted: 02/12/2019] [Indexed: 11/24/2022]
Abstract
Salmonella spp. is known to survive in intermediate- and low-moisture foods. Bakery products such as cream-filled brioche (aw 0.82-0.84), depending mainly on the aw of the fillings and the baking they receive for food preservation, may support survival of the pathogen. The study aimed to model the inactivation of osmotically adapted and non-adapted Salmonella in cream-fillings (praline and biscuit) and cream-filled brioche at different storage temperatures. All matrices were inoculated with ca. 6.0 log CFU/g of osmotically adapted and non-adapted five-strain cocktail of Salmonella (Typhimurium, Agona, Reading, and Enteritidis) and stored aerobically in 120 mL screw-capped containers at 15, 20, and 30 °C. Adaptation of Salmonella was induced in cream-fillings (praline and biscuit) with aw adjusted to 0.88, by adding sterile water to each of the original fillings (aw 0.78-0.83) and incubating at 37 °C for 1 h. Survival of Salmonella was assessed at regular time intervals throughout storage using thin layer agar method to enhance the recovery of injured cells (n = 4). Inactivation curves were fitted best with the Weibull model using the freeware GInaFit tool and the estimated δ and β values were used to calculate the time for 4D reduction-t4D. Results showed that inactivation of Salmonella increased with temperature, while osmotic adaptation enhanced its survival in a food matrix-related manner. Higher survival rates of adapted cells were observed in cream-fillings (t4D: 79.9 ± 27.1 days on biscuit and 150.3 ± 19.6 days on praline) compared to brioche (t4D: 61.3 ± 0.9 days on biscuit and 52.5 ± 4.6 days on praline) at 20 °C. Secondary (linear) modelling of t4D showed that the survival of Salmonella was affected by temperature and osmotic adaptation. Model simulation of pathogen inactivation in independent trials on cream-fillings agreed well with observed data. In conclusion, the present data could be used as a means to identify areas for improving the performance of existing models quantifying the survival of Salmonella in bakery-confectionary products with intermediate aw.
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Affiliation(s)
- Anastasia E Kapetanakou
- Laboratory of Food Quality Control and Hygiene, Department of Food Technology & Human Science, Agricultural University of Athens, Greece
| | - Ifigeneia P Makariti
- Laboratory of Food Quality Control and Hygiene, Department of Food Technology & Human Science, Agricultural University of Athens, Greece
| | - Eleftheria Ν Nazou
- Laboratory of Food Quality Control and Hygiene, Department of Food Technology & Human Science, Agricultural University of Athens, Greece
| | | | | | - Panagiotis N Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Technology & Human Science, Agricultural University of Athens, Greece.
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17
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Ricke SC, Kim SA, Shi Z, Park SH. Molecular-based identification and detection of Salmonella in food production systems: current perspectives. J Appl Microbiol 2018; 125:313-327. [PMID: 29675864 DOI: 10.1111/jam.13888] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 04/03/2018] [Accepted: 04/10/2018] [Indexed: 12/25/2022]
Abstract
Salmonella remains a prominent cause of foodborne illnesses and can originate from a wide range of food products. Given the continued presence of pathogenic Salmonella in food production systems, there is a consistent need to improve identification and detection methods that can identify this pathogen at all stages in food systems. Methods for subtyping have evolved over the years, and the introduction of whole genome sequencing and advancements in PCR technologies have greatly improved the resolution for differentiating strains within a particular serovar. This, in turn, has led to the continued improvement in Salmonella detection technologies for utilization in food production systems. In this review, the focus will be on recent advancements in these technologies, as well as potential issues associated with the application of these tools in food production. In addition, the recent and emerging research developments on Salmonella detection and identification methodologies and their potential application in food production systems will be discussed.
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Affiliation(s)
- S C Ricke
- Department of Food Science, Center for Food Safety, University of Arkansas, Fayetteville, AR, USA
| | - S A Kim
- Department of Food Science, Center for Food Safety, University of Arkansas, Fayetteville, AR, USA
| | - Z Shi
- Department of Food Science, Center for Food Safety, University of Arkansas, Fayetteville, AR, USA
| | - S H Park
- Department of Food Science, Center for Food Safety, University of Arkansas, Fayetteville, AR, USA
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18
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Gélinas P, Gagnon F. Inhibitory activity towards human α-amylase in wheat flour and gluten. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13605] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Pierre Gélinas
- Saint-Hyacinthe Research and Development Centre; Agriculture and Agri-Food Canada; Saint-Hyacinthe QC Canada J2S 8E3
| | - Fleur Gagnon
- Saint-Hyacinthe Research and Development Centre; Agriculture and Agri-Food Canada; Saint-Hyacinthe QC Canada J2S 8E3
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19
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Detection and isolation of Shiga-Toxin producing Escherichia coli in flour in Germany between 2014 and 2017. J Verbrauch Lebensm 2017. [DOI: 10.1007/s00003-017-1113-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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