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Zhang Y, Hossain MI, Yeo D, Niu T, Hwang S, Yoon D, Lim DJ, Wang Z, Jung S, Kwon H, Choi C. Impact of storage temperature and ultraviolet irradiation on rotavirus survival on food matrices. Food Res Int 2025; 200:115454. [PMID: 39779111 DOI: 10.1016/j.foodres.2024.115454] [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: 08/12/2024] [Revised: 10/21/2024] [Accepted: 11/26/2024] [Indexed: 01/11/2025]
Abstract
This study investigated the survival of human rotavirus (HRV) on fresh beef, chicken, and lettuce stored at various temperatures, as well as the effect of UV-C exposure on HRV viability on these food surfaces. At 20 °C, the survival rate of three HRV strains (WA, 89-12C2, and DS-1) on beef, chicken, and lettuce decreased within 3 days, with the most significant reduction observed on beef. When stored at 4 °C, a significant reduction in HRV viability was observed by day 7, with the greatest decrease observed on beef, followed by chicken and lettuce. Conversely, storage at -20 °C for up to 28 days did not significantly reduce HRV viability on any of the food surfaces. Exposure to UV-C irradiation at a dosage of 100 mJ/cm2 reduced the viral titers on beef and chicken surfaces by approximately 1 log10 PFU/mL, while those on the surfaces of lettuce were more than 4 log10 PFU/mL. These findings indicate that HRV strains exhibit strong viability on beef, chicken, and lettuce surfaces, enduring extended periods at low temperatures, but display varying susceptibility to UV-C irradiation. Due to the persistence of HRV on contaminated food, implementing effective measures to prevent food contamination is crucial. The findings of this study contribute to the development of a robust sanitation strategy utilizing UV-C to mitigate foodborne HRV transmission.
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Affiliation(s)
- Yuan Zhang
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Md Iqbal Hossain
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Daseul Yeo
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Teng Niu
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Seongwon Hwang
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Danbi Yoon
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Dong Jae Lim
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Zhaoqi Wang
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Soontag Jung
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Hyojin Kwon
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea.
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Zhang S, Qi Y, Bai L, Wang Y, Xu J, Wu J, Wang Y. Assessing foodborne outbreak risk in Chinese households: A national survey analysis of pork handling practices. Food Res Int 2024; 197:115264. [PMID: 39593343 DOI: 10.1016/j.foodres.2024.115264] [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: 07/05/2024] [Revised: 08/18/2024] [Accepted: 10/22/2024] [Indexed: 11/28/2024]
Abstract
OBJECTIVE This study aimed to assess the risk of foodborne outbreaks associated with household food handling practices in China and identify the consumer groups that are at higher risk for foodborne outbreaks. METHODS A national survey of household pork handling practices was conducted in China. The risk of foodborne outbreaks stemming from consumers' improper handling practices was assessed utilizing the Weighted Harmonic Outbreak Prevention Index (WHOPI). The index categorized these practices into three levels of good hygienic practice (GHP): low (WHOPI≤0.35), medium (WHOPI: 0.36-0.70), and high (WHOPI>0.70). Logistic regression analyses were used to identify groups at higher risk for foodborne outbreaks. RESULTS A total of 2730 households from seven provinces in mainland China were analyzed. Based on WHOPI, only 0.4 % of households demonstrated a high level of GHP, while 55.4 % showed a low level of GHP. The primary non-conforming stage was separation practices, followed by cooking and purchasing practices. Nearly two-thirds of households (64.8 %) didn't have a separate cutting board for raw meat, and 44.9 % of them claimed to use the same board to handle ready-to-eats afterward. Logistic regression indicated more attention is required for those living in southern and rural areas, working in non-public institutions, possessing lower levels of education, and being single or widowed. CONCLUSION The household food handling practices of Chinese consumers involve serious food safety risk. Education programs and interventions concerning safe handling practices in households are urgently needed.
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Affiliation(s)
- Shounan Zhang
- Department of Epidemiology and Biostatistics, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei 430030, PR China; Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing 100022, PR China
| | - Yan Qi
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing 100022, PR China
| | - Li Bai
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing 100022, PR China
| | - Yeru Wang
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing 100022, PR China
| | - Jin Xu
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing 100022, PR China
| | - Jing Wu
- Department of Epidemiology and Biostatistics, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei 430030, PR China.
| | - Yibaina Wang
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing 100022, PR China.
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Kulshreshtha G, Ward C, Calvert ND, Benavides-Reyes C, Rodriguez-Navarro AB, Diep T, Hincke MT. Effect of Egg Washing and Hen Age on Cuticle Quality and Bacterial Adherence in Table Eggs. Microorganisms 2024; 12:2027. [PMID: 39458336 PMCID: PMC11509795 DOI: 10.3390/microorganisms12102027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2024] [Revised: 09/27/2024] [Accepted: 10/02/2024] [Indexed: 10/28/2024] Open
Abstract
The cuticle covering the outer surface of an eggshell functions as both a physical and chemical barrier against invading microorganisms. Contamination of eggs by microbial pathogens progresses in four stages: bacterial attachment to the egg surface, penetration through the cuticle and eggshell, multiplication within the underlying membranes, and the final stage of contaminating the egg contents. Therefore, it is important to study bacterial count at the first point of contact, i.e., on the surface of the eggs. In this study, we have evaluated the impact of differences in cuticle quality (due to egg washing and hen age) on bacterial load. We compared bacterial adherence on the eggshell surface of white eggs which were either washed (graded) or unwashed (ungraded), collected from Lohmann laying hens of different ages: early (24-28 weeks), mid-lay (44-48 weeks), and late (66-70 weeks). We aimed to determine the impact of hen age and egg washing on differences in cuticle quality and bacterial adherence. Our results indicate that hen age (up to 70 weeks) and commercial egg washing do not significantly impact bacterial adherence on eggshell surfaces. We have developed a novel method using green fluorescent protein (GFP)-expressing Salmonella typhimurium to estimate adherence of bacteria to the eggshell surface, with independent measurement of autofluorescence to quantitate cuticle deposition. S. typhimurium were localized, adhering to cracks visible on the outer cuticle in ungraded eggs, indicating that egg-associated pathogens usually enter the egg interior either through respiratory pores in eggshells or through shell micro-cracks. The results of this study can be utilized to optimize innovative methods for predictive microbiology in order to achieve egg safety.
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Affiliation(s)
- Garima Kulshreshtha
- Department of Cellular and Molecular Medicine, Faculty of Medicine, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (G.K.); (C.W.); (N.D.C.)
| | - Cian Ward
- Department of Cellular and Molecular Medicine, Faculty of Medicine, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (G.K.); (C.W.); (N.D.C.)
| | - Nicholas D. Calvert
- Department of Cellular and Molecular Medicine, Faculty of Medicine, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (G.K.); (C.W.); (N.D.C.)
| | - Cristina Benavides-Reyes
- Departamento de Mineralogia y Petrologia, Universidad de Granada, Campus de Fuentenueva, 18002 Granada, Spain; (C.B.-R.); (A.B.R.-N.)
| | - Alejandro B. Rodriguez-Navarro
- Departamento de Mineralogia y Petrologia, Universidad de Granada, Campus de Fuentenueva, 18002 Granada, Spain; (C.B.-R.); (A.B.R.-N.)
| | - Ty Diep
- Lyn Egg Production and Grading, Burnbrae Farms Limited, 75 Laurier Ave E, Ottawa, ON K1N 6N5 Canada;
| | - Maxwell T. Hincke
- Department of Cellular and Molecular Medicine, Faculty of Medicine, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (G.K.); (C.W.); (N.D.C.)
- Department of Innovation in Medical Education, Faculty of Medicine, University of Ottawa, Ottawa, ON K1H 8M5, Canada
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Sabbah M, Badrasawi K, Kharraz L, Badrasawi M. Knowledge and handling practices for raw hen's eggs during purchase, preparation, storage, and consumption: a cross sectional study. Sci Rep 2024; 14:7122. [PMID: 38531937 DOI: 10.1038/s41598-024-56288-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Accepted: 03/05/2024] [Indexed: 03/28/2024] Open
Abstract
The study aimed to assess the hen's eggs knowledge, handling practices, and consumption among Palestinian consumers using the cross-sectional survey design. Online questionnaire was sent via social media platforms including well-known Facebook and WhatsApp groups in West bank, Gaza and Jerusalem, along with an invitation explaining the research objectives and the voluntary participation. The online questionnaire consisted of three main sections: socio demographic, knowledge and practices for hen's eggs during purchase, preparation, storage, and consumption. The items were developed based on previous literature and international guidelines for hen's eggs purchase and handling, and subjected to content validity process, followed by a pilot study to determine the reliability of the questionnaire using Cronbach's alpha test. The final data were analysed based on the dichotomous Rach model for knowledge and polytomous Rasch model for practices using Winsteps version 5.1.3. The Rasch SPSS output interval data files were used in the inferential analyses tests (one-way ANOVA test and independent samples t-test). The Rasch analysis showed that on average the participants had quite low level of knowledge of hen's eggs consumption safety, (person ability Mean 0.10 logit). The item difficulty measures ranged between + 1.65 (most difficult) and - 2.24 logit (easiest). It was not easy for the participants to endorse the items pertaining their practices in handling the hen's eggs during purchase, preparation, storage and consumption, (person ability Mean - 0.11 logit). The item difficulty measures ranged between + 2.68 logits (most difficult) to - 2.45 logit (easiest). In addition, female participants significantly outperformed males in knowledge scores; and the level of hen's eggs hygiene practices and storage during purchase depended on participants' knowledge level. The research recommended interventional programs to enhance Palestinians' awareness and knowledge about hen's eggs knowledge, handling practices, and consumption. Further quantitative and qualitative research studies were also recommended.
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Affiliation(s)
- Mohammed Sabbah
- Department of Nutrition and Food Technology, An-Najah National University, Nablus, Palestine
| | - Kamal Badrasawi
- College of Humanities and Educational Sciences, Palestine Polytechnic University, Hebron, Palestine
| | - Lubna Kharraz
- Medicine and Health Science College, An-Najah National University, Nablus, Palestine
| | - Manal Badrasawi
- Department of Nutrition and Food Technology, An-Najah National University, Nablus, Palestine.
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Soro AB, Botinestean C, Shokri S, Juge A, Hannon S, Whyte P, Bolton DJ, Bourke P, Poojary MM, Tiwari BK. Comparison of the impact of UV-light emitting diode and UV lamp at pilot-plant scale level on quality parameters and consumer perception of fresh chicken meat. Food Chem 2024; 434:137397. [PMID: 37725840 DOI: 10.1016/j.foodchem.2023.137397] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 08/21/2023] [Accepted: 09/02/2023] [Indexed: 09/21/2023]
Abstract
The present study compared the impact of two UV light devices: conventional UV lamp and UV-LED on the colour, pH, lipid and protein oxidation of fresh chicken breast meat aerobically stored at 4 °C for 10 days. Lipid oxidation was the most impacted quality attribute in UV lamp treated meat, unlike UV-LED that showed no effect compared to non-treated meat. Slight changes were observed in colour, pH and protein oxidation of chicken samples subjected to UV lamp and UV-LED. To evaluate these changes from a consumer perspective, the different treatment samples were stored at 4 °C for 3 days and colour likeness, odour likeness and overall appearance were assessed by consumer sensory analysis. However, alterations in quality parameters of chicken meat caused by UV light did not decrease overall acceptance in the sensory analysis. UV-LED was the preferred chicken meat by the participants, even compared to non-treated meat.
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Affiliation(s)
- Arturo B Soro
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland; Infectious Diseases in Humans, Sciensano, 1050 Brussels, Belgium.
| | | | - Sajad Shokri
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland.
| | - Alexandre Juge
- Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering University, 101 Rte de Gachet, 44300 Nantes, France.
| | - Shay Hannon
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Paul Whyte
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
| | | | - Paula Bourke
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland.
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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Mihalache OA, Teixeira P, Langsrud S, Nicolau AI. Hand hygiene practices during meal preparation-a ranking among ten European countries. BMC Public Health 2023; 23:1315. [PMID: 37430245 DOI: 10.1186/s12889-023-16222-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 06/30/2023] [Indexed: 07/12/2023] Open
Abstract
BACKGROUND The aim of this paper was to map consumers' food hygiene practices from 10 European countries and evaluate which demographic groups are more likely to be exposed to foodborne pathogens and establish a ranking of adherence to food hygiene practices in 10 European countries. METHODS The research design consisted of a cross-national quantitative consumer survey regarding food safety and hygiene practices during meal preparation (SafeConsume project) and was conducted in ten European countries (France, Denmark, Germany, Greece, Hungary, Norway, Portugal, Romania, Spain and UK). The survey questions were based on recommended hand hygiene practices and on observed practices from a field study performed in 90 European households from six of the countries covered by the survey (France, Hungary, Norway, Portugal, Romania, and UK). SPSS Statistics 26 (IBM Software Group, Chicago, IL) was used for the descriptive and regression analyses of the data. Regression analyses were used to check the relation between demographic characteristics, country of origin and self-reported hand hygiene practices. RESULTS According to the regression models, families with elderly members aged over 65 showed a higher tendency to follow proper hand washing practices compared to families without elderly members. Meanwhile, families with children under the age of 6 reported being up to twice as likely to wash their hands at critical moments compared to families without children. Overall, taking into consideration the likelihood of washing hands after touching raw chicken and the percentages scores for proper hand cleaning methods and key moments for hand washing, the rank of the countries regarding proper hand hygiene practices was the following: Denmark, Greece, Norway, Romania, Hungary, Germany, UK, Portugal, France, and Spain. CONCLUSIONS Information and education should point both at the key moments as suggested by the Royal Society for Public Health (RSPH) and the International Scientific Forum on Home Hygiene (IFH) and safe practices. Public health burden generated by improper hand washing may be significantly reduced if education is targeted on consumers' behaviour and practices.
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Affiliation(s)
- Octavian Augustin Mihalache
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Solveig Langsrud
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1430, Ås, Norway
| | - Anca Ioana Nicolau
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania.
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Park J, Bae D, Kim SA. Microbial trace investigation throughout the entire chicken supply chain based on metagenomic high-throughput sequencing. Food Res Int 2023; 169:112775. [PMID: 37254378 DOI: 10.1016/j.foodres.2023.112775] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/12/2023] [Accepted: 03/24/2023] [Indexed: 06/01/2023]
Abstract
As poultry possesses a high risk of contamination by various pathogens and has repeatedly been linked to foodborne outbreaks, ensuring microbiological safety throughout the chicken production chain is essential. In this study, bacterial communities in chickens and associated environments (n = 72), including feces, floors, gloves, and worktables, were trace investigated from the broiler farm, slaughterhouse, meat processing plant, and the market by amplicon sequencing of the V4 region of the 16S rRNA. The bacterial composition in live chickens along the production chain significantly changed across the stages, with distinct microbiota noted at each step. Pseudomonas, Shewanella, Acinetobacter, and Psychrobacter were dominant in the final products. Staphylococcus was abundant in live birds originally (36.83 %) but dramatically decreased after slaughter (3.07 %, 0.06 %, and 0.42 % in slaughtered, processed, and market carcasses, respectively), which may be attributed to defeathering. The proportion of Enterobacteriaceae, Acinetobacter, and Pseudomonas increased from 0.95 %, 0.03 %, and 0.04 % before slaughter to 13.57 %, 34.19 %, and 21.90 %, respectively, after slaughter, highlighting the importance of hygiene management in the succeeding steps. Diversity analysis revealed the possibility of bacterial transmission between samples from the processing plant and the market. Source tracking was performed to identify microbial contamination routes in the chicken microbiome; the major bacterial sources in the final products were the samples from the processing plant (such as processed carcasses, gloves, and worktables), accounting for 93.53 % of the total microbial sources. These results suggest that in-depth knowledge of microbial transmission between chickens and their surroundings can facilitate a precise understanding of microbiological concerns across the poultry production system and help establish safety management measures for the poultry industry.
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Affiliation(s)
- Jiwon Park
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, South Korea
| | - Dongryeoul Bae
- Division of Research and Development, TracoWorld Ltd., Gwangmyeong, South Korea
| | - Sun Ae Kim
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, South Korea.
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Assefa A, Dione M, Ilboudo G, Lallogo V, Gemeda BA, Grace D, Knight-Jones TJD. Quantitative analysis of knowledge, attitude and practice of workers in chicken slaughter slabs toward food safety and hygiene in Ouagadougou, Burkina Faso. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2022.1091209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
IntroductionIn low- and middle-income countries, chicken serves as a cheap source of protein and an income source for many households. It is particularly important in the capital, Ouagadougou, Burkina Faso, where chicken is regularly consumed. However, hygiene standards are very low, posing a significant public health risk.MethodsTo better understand the food safety situation, we conducted a cross-sectional survey of the hygienic practices of 155 randomly selected chicken slaughter outlets and carcass shops with a semi-structured questionnaire.Results and discussionOf the outlets visited, 59% are not licensed, and 63% are not regularly inspected, operating in the dominant, largely unregulated informal sector. More than 80% of the chickens are sourced from village production systems, but around 6% of the birds die during transport. The monetary loss due to chicken death during transportation is around four million USD annually. Market hygiene is poor; 86% of the holding pens have no hard floor and are not washed regularly. Almost all (92%) chickens are slaughtered on bare earth floors; bleeding, plucking, and evisceration are done on a wooden table that is rarely washed. On average, the same scalding water is used for 33 birds, seven scalded at a time. Most respondents (49%) thought that plucking and evisceration were the major cause of contamination of carcasses with foodborne pathogens. Most operators only washed their hands and knives with tap water at the beginning of the slaughtering process. Some shops use refrigerators and freezers to store carcasses before selling. However, they store carcasses with other foods like fish, beef and vegetables, facilitating further cross-contamination. There were rats (26%), cats (39%) and dogs (30%) present at outlets, roaming for food, especially roadside outlets. Training schemes on hygienic food handling practices were favoured by outlets as an approach to improve matters; however, improvements in food safety will be limited without significant upgrades in infrastructure and facilities. Slaughter slabs need a standard house with stable energy, adequate airflow, clean water, toilets, detergents and freezers. Also, they need equipment like knives, tables and dishes made of high-quality, easy-to-clean materials.
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Fate of natural bacterial flora, and artificially inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken meat with added oregano oil or tannic acid alone or combined. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Lai H, Tang Y, Wang Z, Ren F, Kong L, Jiao X, Huang J. Handling practice as a critical point influencing the transmission route of campylobacter throughout a commercial restaurant kitchen in China. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Pellissery AJ, Vinayamohan PG, Xue J, Wang X, Viju LS, Joseph D, Luo Y, Donoghue AM, Venkitanarayanan K. Efficacy of pectin-based caproic acid, caprylic acid, linalool, and cuminaldehyde coatings in reducing Salmonella Heidelberg on chicken eggs. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.874219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Among the animal derived food products, contamination of poultry eggs, and egg shell surface is one of the major causes for foodborne salmonellosis in the United States. As a means of reducing the pathogen transfer to the internal egg contents, polysaccharide-based coatings containing antimicrobial phytochemicals could potentially serve as a biocontrol strategy for shelled egg products. The current study investigated the efficacy of four GRAS (Generally Recognized as Safe)-status plant-derived compounds, namely, caproic acid (CAO), caprylic acid (CAY), linalool (LIN) and cuminaldehyde (CUM), as pectin-based coating treatments, individually or in combination, for reducing Salmonella Heidelberg (SH) on shell eggs. A three-strain mixture of SH (~8.0 log CFU in 50 μL inoculum) was spot-inoculated on surface sterilized white-shelled eggs. Eggs were evenly coated with either pectin-based treatments of CAO (1%), CAY (1%), LIN (1%) and CUM (1%), individually, or a combination of 4 phytochemicals (COMB- each phytochemical at 0.5% v/v level of inclusion). The treated eggs were stored at 4°C and SH counts were enumerated on days 0, 1, 3, 5, 7, 14, and 21 of storage. The study was replicated thrice, 3 eggs/treatment/day time point, and the data were analyzed using two-way ANOVA with significance tested at p < 0.05. On day 0, pectin-coated control eggs had ~7.6 log CFU of SH/egg. At the end of refrigerated storage (day 21), pectin-based coating of CAO and CAY at 1% level reduced SH by 2.0–2.5 log CFU/egg (P < 0.05) when compared to controls. In addition, the CUM and LIN based coatings produced 3.0 log and 3.9 log reduction, respectively, in SH counts on eggs by day 21 of storage. Among the treatments with phytochemical combinations, COMB1 [pectin (2%) + Caprylic acid, caproic acid and cuminaldehyde (each at 0.5% level)] was found to be most effective, reducing SH counts to 2.5–3.3 log CFU/egg from day 0 through day 14, and by the end of storage period (day 21), a 3.5 log CFU reduction/egg (p < 0.05) compared to untreated controls. Morphological studies of treated eggs using atomic force microscopy (AFM) have shown that the roughness of eggs can be influenced by a combination of various compounds. Results indicate the potential efficacy of the aforesaid phytochemicals in reducing SH on shell eggs; however, further studies investigating their industrial feasibility and effects on sensory attributes of eggs are warranted.
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Tomaszewska M, Bilska B, Kołożyn-Krajewska D. The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19138144. [PMID: 35805802 PMCID: PMC9266427 DOI: 10.3390/ijerph19138144] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 06/29/2022] [Accepted: 07/01/2022] [Indexed: 02/04/2023]
Abstract
Food waste in households is a consequence of the accumulation of improper practices employed by consumers when dealing with food. The survey estimated the impact of practices of Polish respondents, in the context of selected food safety and hygiene issues, on throwing away food due to spoilage. The survey was conducted in 2019, in a random quota-based, nationwide sample of 1115 respondents 18 years old and older. Synthetic indicators (SI) were created to assess the knowledge and practices of Polish adult respondents concerning selected areas of food management and the frequency of throwing food away. Most food products were not thrown away at all or were thrown away occasionally. Regression analysis revealed that the frequency of throwing food away was to the greatest extent related to food spoilage (β = 0.223). Among the five areas of Polish respondents’ practices covered by the analysis, the most conducive to wasting food due to spoilage were improper proceedings with food after bringing it home (β = 0.135; p = 0.000), a failure to ensure proper food storage conditions (β = 0.066; p = 0.030), or inappropriate proceedings with uneaten meals, excluding the food plate (β = 0.066; p = 0.029). To reduce food waste in Polish households, drawing the attention of consumers to the conditions of food storage at home seems appropriate. It is also vital to convince them to use freezing of uneaten food as an effective method of extending the life of food products.
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Soares VM, dos Santos EAR, Tadielo LE, Cerqueira-Cézar CK, da Cruz Encide Sampaio AN, Eisen AKA, de Oliveira KG, Padilha MB, de Moraes Guerra ME, Gasparetto R, Brum MCS, Traesel CK, Henzel A, Spilki FR, Pereira JG. Detection of adenovirus, rotavirus, and hepatitis E virus in meat cuts marketed in Uruguaiana, Rio Grande do Sul, Brazil. One Health 2022; 14:100377. [PMID: 35257024 PMCID: PMC8897626 DOI: 10.1016/j.onehlt.2022.100377] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 02/23/2022] [Accepted: 02/25/2022] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to investigate the presence of adenovirus (AdV), rotavirus (RV), and hepatitis E virus (HEV) in beef, pork, and chicken meat cuts in retail trade in the city of Uruguaiana, RS, Brazil. A total of 131 meat products were collected (beef, n = 55; chicken, n = 47; pork, n = 29) from 18 commercial establishments (supermarkets, n = 7; butchers, n = 7; markets/grocery stores, n = 4). All samples were evaluated for AdV, RV, and HEV. The genomes of RV and AdV were identified in 29% (n = 38) and 5.34% (n = 7) of the samples, respectively. HEV was not identified in any of the samples. Chicken cuts had a higher frequency of AdV and RV isolates compared to beef and pork (P < 0.05). Among the categories of commercial establishments evaluated, all revealed at least one positive sample for AdV and RV; however, supermarkets showed a higher frequency of RV than others (P < 0.05). The genetic material of AdV and RV was identified simultaneously in 2.29% (n = 3) of samples from supermarkets (n = 2) and grocery stores (n = 1). This is the first report on detection of enteric viruses in meat cuts in the western region of the state of Rio Grande do Sul, Brazil, and the presence of AdV and RV in these products may indicate flaws during the process of handling these foods, especially in places where commercialization provides important public health issues.
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Affiliation(s)
- Vanessa Mendonça Soares
- Universidade Federal do Pampa, Campus Uruguaiana, BR 472, Km 585, Uruguaiana, Rio Grande do Sul CEP 97501970, Brazil
| | | | - Leonardo Ereno Tadielo
- Universidade Estadual Paulista “Júlio de Mesquita Filho” - UNESP, Campus de Botucatu, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Produção Animal e Medicina Veterinária Preventiva, Rua Prof. Walter Maurício Correa, SN, Botucatu, São Paulo CEP 18618681, Brazil
| | - Camila Koutsodontis Cerqueira-Cézar
- Universidade Estadual Paulista “Júlio de Mesquita Filho” - UNESP, Campus de Botucatu, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Produção Animal e Medicina Veterinária Preventiva, Rua Prof. Walter Maurício Correa, SN, Botucatu, São Paulo CEP 18618681, Brazil
| | - Aryele Nunes da Cruz Encide Sampaio
- Universidade Estadual Paulista “Júlio de Mesquita Filho” - UNESP, Campus de Botucatu, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Produção Animal e Medicina Veterinária Preventiva, Rua Prof. Walter Maurício Correa, SN, Botucatu, São Paulo CEP 18618681, Brazil
| | - Ana Karolina Antunes Eisen
- Universidade Feevale, Laboratório de Microbiologia Molecular, Instituto de Ciências da Saúde, Rodovia ERS-239, 2755, Novo Hamburgo, Rio Grande do Sul CEP 93525075, Brazil
| | - Kelen Gras de Oliveira
- Universidade Feevale, Laboratório de Microbiologia Molecular, Instituto de Ciências da Saúde, Rodovia ERS-239, 2755, Novo Hamburgo, Rio Grande do Sul CEP 93525075, Brazil
| | - Matheus Beltrame Padilha
- Universidade Federal do Pampa, Campus Uruguaiana, BR 472, Km 585, Uruguaiana, Rio Grande do Sul CEP 97501970, Brazil
| | | | - Raíssa Gasparetto
- Universidade Federal do Pampa, Campus Uruguaiana, BR 472, Km 585, Uruguaiana, Rio Grande do Sul CEP 97501970, Brazil
| | - Mário Celso Sperotto Brum
- Universidade Federal do Pampa, Campus Uruguaiana, BR 472, Km 585, Uruguaiana, Rio Grande do Sul CEP 97501970, Brazil
| | - Carolina Kist Traesel
- Universidade Federal do Pampa, Campus Uruguaiana, BR 472, Km 585, Uruguaiana, Rio Grande do Sul CEP 97501970, Brazil
| | - Andreia Henzel
- Universidade Feevale, Laboratório de Microbiologia Molecular, Instituto de Ciências da Saúde, Rodovia ERS-239, 2755, Novo Hamburgo, Rio Grande do Sul CEP 93525075, Brazil
| | - Fernando Rosado Spilki
- Universidade Feevale, Laboratório de Microbiologia Molecular, Instituto de Ciências da Saúde, Rodovia ERS-239, 2755, Novo Hamburgo, Rio Grande do Sul CEP 93525075, Brazil
| | - Juliano Gonçalves Pereira
- Universidade Estadual Paulista “Júlio de Mesquita Filho” - UNESP, Campus de Botucatu, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Produção Animal e Medicina Veterinária Preventiva, Rua Prof. Walter Maurício Correa, SN, Botucatu, São Paulo CEP 18618681, Brazil
- Corresponding author at: Universidade Estadual Paulista “Júlio de Mesquita Filho” - UNESP, Campus de Botucatu, Rua Prof. Walter Maurício Correa, SN, Botucatu, São Paulo CEP 18618681, Brazil.
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Gluten contamination in labelled gluten-free, naturally gluten-free and meals in food services in low-, middle- and high-income countries: a systematic review and meta-analysis. Br J Nutr 2022; 127:1528-1542. [PMID: 34753529 DOI: 10.1017/s0007114521002488] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The gluten-free diet is based on the consumption of foods without gluten, which aims to manage celiac disease. The concern of celiac patients is that these foods should be safe. However, gluten contamination can affect these foods. The objectives of this review and meta-analysis were first, to identify articles that detected gluten contamination in gluten-free foods using validated methods. Second, to quantify the overall prevalence of gluten contamination of naturally gluten-free foods, labelled gluten-free products, and meals prepared in food services. Third, to highlight the influence of the country's income and the period of study on this prevalence. The studies were identified in Scopus, Science Direct, Web of Science, PubMed, and Google Scholar. Forty articles were included according to PRISMA guidelines. The statistical meta-analysis was performed using MedCalc 19 software. The results show that in the gluten-free foods analysed, the overall prevalence of gluten contamination was estimated at 15.12% (95% CI: 9.56%-21.70%), with more than 20 mg/kg of gluten. Naturally gluten-free foods were significantly more contaminated than labelled gluten-free products and than meals in food services (28.32%; 9.52%; 4.66% respectively; p < 0.001). Moreover, it was noticed that oats were the most contaminated food. In addition, the prevalence of gluten contamination has significantly decreased over time. The majority of the studies were carried out in upper-middle-income and high-income countries, while only one study was conducted in lower-middle income countries. Therefore, it is necessary to implement preventive actions to reduce gluten contamination, ensuring safe gluten-free foods for celiac patients, including low-income countries.
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Zanetta LD, Mucinhato RMD, Hakim MP, Stedefeldt E, da Cunha DT. What Motivates Consumer Food Safety Perceptions and Beliefs? A Scoping Review in BRICS Countries. Foods 2022; 11:432. [PMID: 35159583 PMCID: PMC8833883 DOI: 10.3390/foods11030432] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/27/2022] [Accepted: 01/30/2022] [Indexed: 11/16/2022] Open
Abstract
This scoping review aimed to map the main evidence in the existing literature regarding consumer perceptions and beliefs regarding food safety in the context of BRICS (Brazil, Russia, India, China, and South Africa) countries. Articles were searched in the Web of Science, Scopus, and SciELO databases. The last search was performed on November 2021. Only the studies conducted within BRICS countries were included. The synthesis aimed to group similarities in consumer beliefs and perceptions of food safety. After screening, 74 eligible articles were included in the study. Of the 74 studies analyzed, 49 (66.2%) were carried out in China, 14 (18.9%) in Brazil, 5 (6.8%) in India,4 (5.4%) in South Africa, and 2 (2.7%) in Russia. Thirty-three motivators of perceptions and beliefs regarding food safety were identified. Food safety motivators were grouped into three categories: (1) sociodemographic characteristics, (2) cognitive aspects, and (3) other. In the "sociodemographic characteristics" category, the motivator with the highest number of corresponding results was education level (results = 22), followed by income (results = 22), both positive drivers for food safety perceptions. The "cognitive aspects" category comprised the majority of the identified motivators. Concern for food safety (results = 32) and risk perception (results = 30) were the motivators with the highest number of results among all categories and motivators. Finally, the main motivator in the "other" category was place of consumption/purchase (results = 8), focusing on consumers underestimating the risk of having a foodborne disease when eating away from home. China and Brazil are leading the way in studies on this topic. Consumers' perceptions are influenced by socioeconomic characteristics (e.g., age, gender, education level, income), cognitive aspects (e.g., knowledge, risk perception, food concerns, previous experience with food safety incidents) and other situational factors (e.g., price, place of purchase, traceability).
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Affiliation(s)
- Luis D’Avoglio Zanetta
- Multidisciplinary Food and Health Laboratory, School Applied Sciences, State University of Campinas (UNICAMP), Limeira 13484-350, Brazil; (L.D.Z.); (M.P.H.)
| | | | - Mariana Piton Hakim
- Multidisciplinary Food and Health Laboratory, School Applied Sciences, State University of Campinas (UNICAMP), Limeira 13484-350, Brazil; (L.D.Z.); (M.P.H.)
| | - Elke Stedefeldt
- Department of Preventive Medicine, Universidade Federal de São Paulo (UNIFESP), São Paulo 11015-020, Brazil;
| | - Diogo Thimoteo da Cunha
- Multidisciplinary Food and Health Laboratory, School Applied Sciences, State University of Campinas (UNICAMP), Limeira 13484-350, Brazil; (L.D.Z.); (M.P.H.)
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Estévez-Moreno LX, Miranda-de la Lama GC, Miguel-Pacheco GG. Consumer attitudes towards farm animal welfare in Argentina, Chile, Colombia, Ecuador, Peru and Bolivia: A segmentation-based study. Meat Sci 2022; 187:108747. [DOI: 10.1016/j.meatsci.2022.108747] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 01/14/2022] [Accepted: 01/22/2022] [Indexed: 01/10/2023]
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Tondo EC, Gonçalves CTH. Using Risk–Benefit Analysis to Control Salmonella in Chicken Meat. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
We have created a risk–benefit analysis (RBA) model to assist in food safety decision-making by analyzing Salmonella control in Brazilian chicken meat. First, we described the issues in a risk profile and used a 5×5 matrix to rank the risks associated with Salmonella. We then classified the magnitude of benefits and costs of control measures using another matrix. Finally, we verified the beneficial effects of recommended control measures using Quantitative Microbiological Risk Assessment (QMRA). The RBA classified Salmonella contamination as risk 6, indicating that control measures should be taken in the short and medium terms. It also recommended the adoption of biosecurity measures on farms to reduce the prevalence of Salmonella in birds, better control of carcass washings and chiller tank management, and information placement on packages and campaigns to raise the awareness of the population about the need to control Salmonella contamination before consumption. On the other hand, it did not recommend better controls at scalding and defeathering. QMRA confirmed the beneficial effects of the recommended control measures. For example, as Salmonella prevalence in poultry increased from 4.04 per cent to 50 per cent, the risk of infection per serving also increased from 0.0080 to 0.071. Although better controls in washings and chiller tank management did not affect the risk of infection, it reduced Salmonella counts on carcasses. We assume that the presence of Salmonella on carcasses was due to improper thermal processing or cross-contamination, which increased the risk from 0.0080 to 0.015962. The RBA demonstrated the logic involved in the adoption of control measures, and this can be helpful in the risk management of food safety issues.
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Affiliation(s)
- Eduardo Cesar Tondo
- Department of Food Science, Institute of Food Science and Technology of the Federal University of Rio Grande do Sul–ICTA/UFRGS, Porto Alegre, RS, Brazil
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19
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Lagerkvist CJ, Hatab AA, Nedumaran S, Ravula P. A latent class analysis of food hygiene and handling practices among urban and peri-urban residents in Hyderabad, India. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Santeramo FG, Lamonaca E. Objective risk and subjective risk: The role of information in food supply chains. Food Res Int 2020; 139:109962. [PMID: 33509512 DOI: 10.1016/j.foodres.2020.109962] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 11/26/2020] [Accepted: 11/27/2020] [Indexed: 12/22/2022]
Abstract
Food-borne infections cause a considerable amount of illnesses, heavily affecting healthcare systems. Given the spread of food-borne infections, assessing food risks is a relevant issue for the food industry and policymakers. Following a systematic and meta-analytical approach, we evaluate how different sources and types of risks (i.e. objective and subjective) are valued by consumers, in order to emphasise to what extent information on food risks may be efficiently transferred to consumers. The results show that information on food safety, conveyed through labels, exerts a positive influence on the premium prices for food safety. Consumers would be willing to pay a price premium up to 168.7% for food products that are treated against a specific food-borne risk factor, certified to be safe, tested or even inspected by public or third parties. However, we also find that labels are inefficient instruments of information on food safety, particularly when products are likely to be affected by hazardous and risky events and consumers correctly perceive risks. The results suggest that consumers exposed to relevant risk information about food safety tend to increase their risk perception and to decrease their premium prices for information on food safety. Including labels on food safety may fill the information gap and thus lower the mismatch between (objective) scientific-based risks and (subjective) perceived risks.
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Affiliation(s)
- Fabio Gaetano Santeramo
- Department of Sciences of Agriculture, Food Natural resources and Engineering - University of Foggia, Via Napoli, 25 - 71121 Foggia, Italy.
| | - Emilia Lamonaca
- Department of Sciences of Agriculture, Food Natural resources and Engineering - University of Foggia, Via Napoli, 25 - 71121 Foggia, Italy.
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Vásquez-Ampuero JM, Tasayco-Alcántara WR. Presencia de patógenos en carne cruda de pollo en centros de expendio, Huánuco-Perú. JOURNAL OF THE SELVA ANDINA RESEARCH SOCIETY 2020. [DOI: 10.36610/j.jsars.2020.110200130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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22
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Vásquez-Ampuero JM, Tasayco-Alcántara WR. Presence of pathogens in raw chicken meat in retail centers, Huánuco-Peru. JOURNAL OF THE SELVA ANDINA RESEARCH SOCIETY 2020. [DOI: 10.36610/j.jsars.2020.110200130x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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