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Li Z, Liu A, Sun C, Li H, Kong Z, Zhai H. Biomineralization Process of CaCO 3 Precipitation Induced by Bacillus mucilaginous and Its Potential Application in Microbial Self-healing Concrete. Appl Biochem Biotechnol 2024; 196:1896-1920. [PMID: 37440115 DOI: 10.1007/s12010-023-04634-3] [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] [Accepted: 07/01/2023] [Indexed: 07/14/2023]
Abstract
Microbial induced calcium carbonate precipitation (MICP) is widely common in nature, which belongs to biomineralization and has been explored carefully in recent decades. The paper studied the effect of temperature, initial pH value and Ca2+ concentration on bacterial growth and carbonic anhydrase activity, and then revealed the biomineralization process through the changes of Ca2+ concentration and calcification rate in alkali environment. Meanwhile, microbial healing agent containing spores and calcium nitrate was prepared and used for the early age concrete cracks repair. The self-healing efficiency was assessed by crack closure rate and water permeability repair rate. The experimental results showed that when the optimal temperature was 30 °C, the pH was 8.0-11.0, and the optimal Ca2+ concentration was 0-90 mM, the bacteria could grow better and the carbonic anhydrase activity was higher. Compared with reference, the crack closure rate with the crack width up to 0.339 mm could reach 95.62% and the water permeability repair rate was 87.54% after 28 d healing time of dry-wet cycles. XRD analysis showed that the precipitates at the crack mouth were calcite CaCO3. Meanwhile, the self-healing mechanism of mortar cracks was discussed in detail. In particular, there is no other pollution in the whole mineralization process, and the self-healing system is environmentally friendly, which provides a novel idea and method for the application of microbial self-healing concrete.
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Affiliation(s)
- Zhenfang Li
- Shandong Hi-Speed Urban & Rural Development Group CO., LTD, Shang Dong, Jinan, 250014, China
| | - Aizhu Liu
- Shandong Hi-Speed Urban & Rural Development Group CO., LTD, Shang Dong, Jinan, 250014, China
| | - Chunhui Sun
- Shandong Hi-Speed Urban & Rural Development Group CO., LTD, Shang Dong, Jinan, 250014, China
| | - Haitao Li
- Shandong Hi-Speed Urban & Rural Development Group CO., LTD, Shang Dong, Jinan, 250014, China
| | - Zheng Kong
- Shandong Hi-Speed Urban & Rural Development Group CO., LTD, Shang Dong, Jinan, 250014, China
| | - Haoran Zhai
- Shandong Hi-Speed Urban & Rural Development Group CO., LTD, Shang Dong, Jinan, 250014, China.
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2
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Vegdahl AC, Baldwin WC, Schaffner DW. Growth models for Salmonella, E. coli O157:H7 and L. monocytogenes give different predictions for pathogen growth in cut leafy greens transportation, but are consistent in identifying higher risk conditions. Food Microbiol 2023; 115:104338. [PMID: 37567626 DOI: 10.1016/j.fm.2023.104338] [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: 04/04/2023] [Revised: 06/05/2023] [Accepted: 07/10/2023] [Indexed: 08/13/2023]
Abstract
Leafy greens are frequently implicated in foodborne disease outbreaks and cut-leafy greens are a food that requires time and temperature control for safety. Predictive microbiology uses mathematical models to predict the growth of bacteria based on environmental conditions. The objective of our study was to compare published square root growth models for Salmonella (n = 6), pathogenic E. coli (n = 6) and Listeria monocytogenes (n = 4) using real world transport temperature data. Data from trucks transporting fresh-cut leafy greens during cross-country shipments were used as temperature inputs to the models. Bacterial growth was computed using the temperatures from each probe in every truck over the duration of transit, which resulted in 12-18 growth predictions per truck for each model. Each model generally gave significantly different predictions than other models for the same organism. The exception was for the two Salmonella models predicting the least growth and the two Salmonella models predicting the most growth which gave predictions that were not significantly different. Although different models tended to give different predictions, their ability to rank risk by truck was generally consistent across models. While absolute risk might be dependent upon choice of model, relative risk is independent of model choice.
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Affiliation(s)
- Ann C Vegdahl
- Department of Food Science, Cornell University Geneva, NY, 14456, USA.
| | - W Clifton Baldwin
- Data Science and Strategic Analytics, Stockton University, Galloway, NJ, 08205, USA.
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA.
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3
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Pang H, Pouillot R, Van Doren JM. Quantitative risk assessment-epidemic curve prediction model for leafy green outbreak investigation. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2023; 43:1713-1732. [PMID: 36513596 DOI: 10.1111/risa.14073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 10/13/2022] [Accepted: 10/20/2022] [Indexed: 06/17/2023]
Abstract
The objective of this study was to leverage quantitative risk assessment to investigate possible root cause(s) of foodborne illness outbreaks related to Shiga toxin-producing Escherichia coli O157:H7 (STEC O157) infections in leafy greens in the United States. To this end, we developed the FDA leafy green quantitative risk assessment epidemic curve prediction model (FDA-LG QRA-EC) that simulated the lettuce supply chain. The model was used to predict the number of reported illnesses and the epidemic curve associated with lettuce contaminated with STEC O157 for a wide range of scenarios representing various contamination conditions and facility processing/sanitation practices. Model predictions were generated for fresh-cut and whole lettuce, quantifying the differing impacts of facility processing and home preparation on predicted illnesses. Our model revealed that the timespan (i.e., number of days with at least one reported illness) and the peak (i.e., day with the most predicted number of reported illnesses) of the epidemic curve of a STEC O157-lettuce outbreak were not strongly influenced by facility processing/sanitation practices and were indications of contamination pattern among incoming lettuce batches received by the facility or distribution center. Through comparisons with observed number of illnesses from recent STEC O157-lettuce outbreaks, the model identified contamination conditions on incoming lettuce heads that could result in an outbreak of similar size, which can be used to narrow down potential root cause hypotheses.
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Affiliation(s)
- Hao Pang
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, USA
| | - Régis Pouillot
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, USA
| | - Jane M Van Doren
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, USA
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4
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Arienzo A, Gallo V, Tomassetti F, Antonini G. Implication of Sodium Hypochlorite as a Sanitizer in Ready-to-Eat Salad Processing and Advantages of the Use of Alternative Rapid Bacterial Detection Methods. Foods 2023; 12:3021. [PMID: 37628019 PMCID: PMC10453429 DOI: 10.3390/foods12163021] [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: 07/25/2023] [Revised: 08/07/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
The use of disinfection agents in the washing processing of ready-to-eat (RTE) vegetables, especially sodium hypochlorite, is a common industrial practice performed to enhance microbiological quality. However, some studies have reported a restart of bacterial growth and a substantial increase in bacterial load during early storage associated with the use of disinfection agents, which might represent a risk for consumers. We evaluated the effect of sodium hypochlorite on bacterial growth trends during the shelf-life in Lactuca sativa, simulating the industrial procedures for RTE vegetable packaging. Immediately after sodium hypochlorite treatment, an effective abatement of the bacterial load was observed, followed by a restart of growth throughout storage. After 5 days, the bacterial load was close to that reached by the control samples, indicating that the net increase in bacterial load was significantly higher in the treated samples. This might be ascribed to the reduction in competitive microflora and/or to the induction of adaptive responses by resting bacteria, which might select disinfectant-resistant bacteria. These findings elicit some concerns about the actual duration of the shelf-life; products might decrease their microbiological quality earlier during storage, pointing out the need to better clarify the impact of sodium hypochlorite as a sanitizer to closer consider its use in RTE vegetable processing. Furthermore, due to the importance of the rapid estimation of bacterial load and the early detection of foodborne pathogens throughout the food chain, the accuracy of the rapid bacteria detection method, the Micro Biological Survey (MBS), and its effectiveness for microbiological analyses of RTE vegetables were evaluated.
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Grants
- Excellence Department grant National Funding for Centers of Excellence (Science Department 2023-2027, Roma Tre University, MIUR, Articolo 1, Commi 314-337, Legge 232/2016)
- Missione 4 Componente 2, "Dalla ricerca all'impresa, Investimento 1.4 Next Generation EU PNRR Rome Technopole (ECS_00000024), by MUR, PNRR
- Project grant number CUP: F85F21001680009 LazioInnova SpA, IMPLEMENTA4GAMMA
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Affiliation(s)
- Alyexandra Arienzo
- National Institute of Biostructures and Biosystems (INBB), Viale delle Medaglie d’Oro 305, 00136 Rome, Italy;
| | - Valentina Gallo
- Department of Science, Roma Tre University, Viale Guglielmo Marconi 446, 00146 Rome, Italy; (V.G.); (F.T.)
| | - Federica Tomassetti
- Department of Science, Roma Tre University, Viale Guglielmo Marconi 446, 00146 Rome, Italy; (V.G.); (F.T.)
| | - Giovanni Antonini
- National Institute of Biostructures and Biosystems (INBB), Viale delle Medaglie d’Oro 305, 00136 Rome, Italy;
- Department of Science, Roma Tre University, Viale Guglielmo Marconi 446, 00146 Rome, Italy; (V.G.); (F.T.)
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5
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Cuggino SG, Posada-Izquierdo G, Bascón Villegas I, Theumer MG, Pérez-Rodríguez F. Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce. Food Res Int 2023; 167:112451. [PMID: 37087200 DOI: 10.1016/j.foodres.2022.112451] [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: 09/16/2022] [Revised: 12/30/2022] [Accepted: 12/31/2022] [Indexed: 01/27/2023]
Abstract
Fresh-cut produces are often consumed uncooked, thus proper sanitation is essential for preventing cross contamination. The reduction and subsequent growth of Salmonella enterica sv Thompson were studied in pre-cut iceberg lettuce washed with simulated wash water (SWW), sodium hypochlorite (SH, free chlorine 25 mg/L), and peroxyacetic acid (PAA, 80 mg/L) and stored for 9 days under modified atmosphere at 9, 13, and 18 °C. Differences in reduction between SH and PAA were non-existent. Overall, visual quality, dehydration, leaf edge and superficial browning and aroma during storage at 9 °C were similar among treatments, but negative effects increased with temperature. These results demonstrated that PAA can be used as an effective alternative to chlorine for the disinfection of Salmonella spp. in fresh-cut lettuce. The growth of Salmonella enterica sv Thompson was successfully described with the Baranyi and Roberts growth model in the studied storage temperature range, and after treatment with SWW, chlorine, and PAA. Subsequently, predictive secondary models were used to describe the relationship between growth rates and temperature based on the models' family described by Bělehrádek. Interestingly, the exposure to disinfectants biased growth kinetics of Salmonella during storage. Below 12 °C, growth rates in lettuce treated with disinfectant (0.010-0.011 log CFU/h at 9 °C) were lower than those in lettuce washed with water (0.016 log CFU/h at 9 °C); whereas at higher temperatures, the effect was the opposite. Thus, in this case, the growth rate values registered at 18 °C for lettuce treated with disinfectant were 0.048-0.054 log CFU/h compared to a value of 0.038 log CFU/h for lettuce treated with only water. The data and models developed in this study will be crucial to describing the wash-related dynamics of Salmonella in a risk assessment framework applied to fresh-cut produce, providing more complete and accurate risk estimates.
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Affiliation(s)
- Sofia Griselda Cuggino
- Departamento de Fundamentación Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina
| | - Guiomar Posada-Izquierdo
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain.
| | - Isabel Bascón Villegas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Martin Gustavo Theumer
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina; Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Centro de investigaciones en bioquímica clínica e inmunología (CIBICI), Córdoba, Argentina
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
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6
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Zhao X, Sun Y, Ma Y, Xu Y, Guan H, Wang D. Research advances on the contamination of vegetables by Enterohemorrhagic Escherichia coli: pathways, processes and interaction. Crit Rev Food Sci Nutr 2022; 64:4833-4847. [PMID: 36377729 DOI: 10.1080/10408398.2022.2146045] [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] [Indexed: 11/16/2022]
Abstract
Enterohemorrhagic Escherichia coli is considered one of the primary bacterial pathogens that cause foodborne diseases because it can survive in meat, vegetables and so on. Understanding of the effect of vegetable characteristics on the adhesion and proliferation process of EHEC is necessary to develop control measures. In this review, the amount and methods of adhesion, the internalization pathway and proliferation process of EHEC have been described during the vegetable contamination. Types, cultivars, tissue characteristics, leaf age, and damage degree can affect EHEC adhesion on vegetables. EHEC cells contaminate the root surface of vegetables through soil and further internalize. It can also contaminate the stem scar tissue of vegetables by rain or irrigation water and internalize the vertical axis, as well as the stomata, necrotic lesions and damaged tissues of vegetable leaves. After EHEC adhered to the vegetables, they may further proliferate and form biofilms. Leaf and fruit tissues were more sensitive to biofilm formation, and shedding rate of biofilms on epidermis tissue was faster. Insights into the mechanisms of vegetable contamination by EHEC, including the role of exopolysaccharides and proteins responsible for movement, adhesion and oxidative stress response could reveal the molecular mechanism by which EHEC contaminates vegetables.
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Affiliation(s)
- Xiaoyan Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yeting Sun
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yue Ma
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yujia Xu
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Hongyang Guan
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Dan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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7
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Arriaga-Lorenzo P, de Jesús Maldonado-Simán E, Ramírez-Valverde R, Martínez-Hernández PA, Tirado-González DN, Saavedra-Jiménez LA. Cold chain relevance in the food safety of perishable products. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2023-1-559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
The food cold chain is an effective tool that allows food markets to maintain food quality and reduce losses. Poor logistics may result in foodborne disease outbreaks and greenhouse gas emissions caused by organic matter decay. The ongoing pandemic of COVID-19 makes it necessary to study the chances of SARS-CoV-2 transmissions in food products.
This study reviews cold chain logistics as a handy tool for avoiding food safety risks, including COVID-19.
The cold chain of perishables and its proper management make it possible to maintain quality and safety at any stage of the food supply chain. The technology covers each link of the food chain to prevent microbial spoilage caused by temperature fluctuations and the contamination with SARS-CoV-2 associated with perishable foods. Given the lack of knowledge in this field in Latin America, the region needs new research to determine the impact of the cold chain on perishable foodstuffs.
The perishable cold chain is only as strong as its weakest link, and the national and international markets require new traceability protocols to minimize the effect of COVID-19.
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8
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Sampedro F, Pérez-Rodríguez F, Servadio JL, Gummalla S, Hedberg CW. Quantitative risk assessment model to investigate the public health impact of varying Listeria monocytogenes allowable levels in different food commodities: A retrospective analysis. Int J Food Microbiol 2022; 383:109932. [PMID: 36182750 DOI: 10.1016/j.ijfoodmicro.2022.109932] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 08/12/2022] [Accepted: 09/11/2022] [Indexed: 11/19/2022]
Abstract
Invasive listeriosis is a potentially fatal foodborne disease that according to this study may affect up to 32.9 % of the US population considered as increased risk and including people with underlying conditions and co-morbidities. Listeria monocytogenes has been scrutinized in research and surveillance programs worldwide in Ready-to-Eat (RTE) food commodities (RTE salads, deli meats, soft/semi-soft cheese, seafood) and frozen vegetables in the last 30 years with an estimated overall prevalence of 1.4-9.9 % worldwide (WD) and 0.5-3.8 % in the United States (US). Current L. monocytogenes control efforts have led to a prevalence reduction in the last 5 years of 4.9-62.9 % (WD) and 12.4-92.7 % (US). A quantitative risk assessment model was developed, estimating the probability of infection in the US susceptible population to be 10-10,000× higher than general population and the total number of estimated cases in the US was 1044 and 2089 cases by using the FAO/WHO and Pouillot dose-response models. Most cases were attributed to deli meats (>90 % of cases) followed by RTE salads (3.9-4.5 %), soft and semi-soft cheese and RTE seafood (0.5-1.0 %) and frozen vegetables (0.2-0.3 %). Cases attributed to the increased risk population corresponded to 96.6-98.0 % of the total cases with the highly susceptible population responsible for 46.9-80.1 % of the cases. Removing product lots with a concentration higher than 1 CFU/g reduced the prevalence of contamination by 15.7-88.3 % and number of cases by 55.9-100 %. Introducing lot-by-lot testing and defining allowable quantitative regulatory limits for low-risk RTE commodities may reduce the public health impact of L. monocytogenes and improve the availability of enumeration data.
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Affiliation(s)
- Fernando Sampedro
- Environmental Health Sciences Division, School of Public Health, University of Minnesota, Minneapolis, USA
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Joseph L Servadio
- Center for Infectious Disease Dynamics and Department of Biology, Pennsylvania State University, University Park, PA, USA
| | | | - Craig W Hedberg
- Environmental Health Sciences Division, School of Public Health, University of Minnesota, Minneapolis, USA.
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Ndraha N, Goh AP, Tran GD, Chen CQ, Hsiao HI. Predictive models for the growth of Salmonella spp., Listeria spp., and Escherichia coli in lettuce harvested on Taiwanese farms. J Food Sci 2022; 87:3599-3610. [PMID: 35781285 DOI: 10.1111/1750-3841.16236] [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: 01/18/2022] [Revised: 05/25/2022] [Accepted: 06/08/2022] [Indexed: 11/30/2022]
Abstract
This study aimed at developing predictive models for Salmonella, Listeria, and E. coli in lettuce iceberg (Lactuca sativa) locally grown in Taiwan. The models were developed under constant temperature levels (5, 10, 15, 20, and 25°C) and validated under dynamic temperature conditions (18°C for 4 h, 7°C for 48 h, 23°C for 4 h). The result showed that (1) all strains were unable to grow at 5°C except for standard strain of Listeria obtained from the BCRC and (2) the growth rate of locally isolated strains of Salmonella and Listeria was higher than the standard one at certain temperature levels and lower than the growth rates of E. coli. The findings in this study enhance our understanding about the growth variability between Salmonella, Listeria, and E. coli strains on vegetables locally grown in Taiwan and may be used to improve the management of proper storage temperature in the lettuce supply chain in this country. Considering the temperature recommendation for refrigerated food in Taiwan, the findings in this study therefore recommend that fresh vegetables (e.g., lettuce) should be stored at 5°C or lower to prevent the rapid growth of these microorganisms. Finally, the developed models can be used in the assessment of the microbiological risk of Salmonella, Listeria, and E. coli contamination in lettuce locally grown in Taiwan. PRACTICAL APPLICATION: This study developed predictive models describing the growth of Salmonella, Listeria, and E. coli in lettuce locally grown in Taiwan. The models developed in this study can be used in quantitative microbial risk assessment.
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Affiliation(s)
- Nodali Ndraha
- Department of Food Science, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
| | - Ai Ping Goh
- Department of Food Science, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
| | - Gia Dieu Tran
- Department of Food Science, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
| | - Cheng-Quan Chen
- Department of Food Science, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, No. 2, Beining Rd, Zhongzheng District, Keelung, 20224, Taiwan
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10
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Alegbeleye O, Sant’Ana AS. Growth potential of
Salmonella enterica
in thirty‐four different RTE vegetable salads during shelf‐life. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oluwadara Alegbeleye
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Rua Monteiro Lobato, 80. CEP: 13083‐862 Campinas Brazil
| | - Anderson S. Sant’Ana
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Rua Monteiro Lobato, 80. CEP: 13083‐862 Campinas Brazil
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11
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Mokhtari A, Pang H, Santillana Farakos S, Davidson GR, Williams EN, Van Doren JM. Evaluation of Potential Impacts of Free Chlorine during Washing of Fresh-Cut Leafy Greens on Escherichia coli O157:H7 Cross-Contamination and Risk of Illness. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2022; 42:966-988. [PMID: 34528270 PMCID: PMC9544649 DOI: 10.1111/risa.13818] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/06/2021] [Accepted: 08/13/2021] [Indexed: 05/31/2023]
Abstract
Addition of chlorine-based antimicrobial substances to fresh-cut leafy green wash water is done to minimize microbial cross-contamination during processing. We developed the FDA Leafy Green Risk Assessment Model (FDA-LGRAM) to quantify the impact of free chlorine concentration in wash water during fresh-cut lettuce processing on the extent of water-mediated cross-contamination between shredded lettuce and the associated risk of illness due to exposure to Escherichia coli O157:H7. At different contamination prevalence and levels of E. coli O157:H7 on incoming lettuce heads, the model compared the predicted prevalence of contaminated fresh-cut lettuce packages and the risk of illness per serving between: (1) a scenario where fresh-cut lettuce was packaged without washing; and (2) scenarios involving washing fresh-cut lettuce with different levels of free chlorine (0 ppm, 5 ppm, 10 ppm, 15 ppm, and 20 ppm) prior to packaging. Our results indicate that the free chlorine level in wash water has a substantial impact on the predicted prevalence of contaminated fresh-cut lettuce packages and the risk of illness associated with E. coli O157:H7 in fresh-cut lettuce. Results showed that the required level of free chlorine that can minimize water-mediated cross-contamination and reduce the corresponding risk of illness depended on contamination prevalence and levels of E. coli O157:H7 on incoming lettuce heads. Our model also indicated that the pathogen inactivation rate in wash water via free chlorine was a key model parameter that had a significant impact on the extent of cross-contamination during washing and the predicted associated risk of illness.
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Affiliation(s)
- Amir Mokhtari
- Food and Drug AdministrationCenter for Food Safety and Applied Nutrition5001 Campus DriveCollege ParkMaryland20740USA
| | - Hao Pang
- Food and Drug AdministrationCenter for Food Safety and Applied Nutrition5001 Campus DriveCollege ParkMaryland20740USA
| | - Sofia Santillana Farakos
- Food and Drug AdministrationCenter for Food Safety and Applied Nutrition5001 Campus DriveCollege ParkMaryland20740USA
| | - Gordon R. Davidson
- Food and Drug AdministrationCenter for Food Safety and Applied Nutrition5001 Campus DriveCollege ParkMaryland20740USA
| | - Elizabeth Noelia Williams
- Food and Drug AdministrationCenter for Food Safety and Applied Nutrition5001 Campus DriveCollege ParkMaryland20740USA
| | - Jane M. Van Doren
- Food and Drug AdministrationCenter for Food Safety and Applied Nutrition5001 Campus DriveCollege ParkMaryland20740USA
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12
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Alegbeleye O, Sant’Ana AS. Survival and growth behaviour of Listeria monocytogenes in ready-to-eat vegetable salads. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Kim JY, Jeon EB, Song MG, Park SH, Park SY. Development of predictive growth models of Aeromonas hydrophila on raw tuna Thunnus orientalis as a function of storage temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113052] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Xiao X, Tang B, Liu S, Suo Y, Yang H, Wang W. Evaluation of the Stress Tolerance of Salmonella with Different Antibiotic Resistance Profiles. BIOMED RESEARCH INTERNATIONAL 2021; 2021:5604458. [PMID: 34568492 PMCID: PMC8457946 DOI: 10.1155/2021/5604458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/09/2021] [Accepted: 08/27/2021] [Indexed: 11/17/2022]
Abstract
Disease caused by antibiotic-resistant Salmonella is a serious clinical problem that poses a great threat to public health. The present study is aimed at assessing differences in bacterial kinetics with different antibiotic resistance profiles under environmental stress and at developing microbial tolerance models in lettuce during storage from 4 to 36°C. The drug-resistance phenotypes of 10 Salmonella Typhimurium (S. Typhimurium) isolates were examined using the broth microdilution method. The results of 10 S. Typhimurium isolates in the suspensions showed that a slow trend towards reduction of drug-sensitive (DS) isolates in relation to the others though without statistical difference. Compared to DS S. Typhimurium SA62, greater bacterial reduction was observed in multidrug-resistant (MDR) S. Typhimurium HZC3 during lettuce storage at 4°C (P < 0.05). It was likely that a cross-response between antibiotic resistance and food-associated stress tolerance. The greater growth in lettuce at 12°C was observed for DS S. Typhimurium SA62 compared to MDR S. Typhimurium HZC3 and was even statistically different (P < 0.05), while no significant difference was observed for bacterial growth between MDR S. Typhimurium HZC3 and DS S. Typhimurium SA62 strains in lettuce storage from 16 to 36°C (P > 0.05). The goodness-of-fit indices indicated the Log-linear primary model provided a satisfactory fit to describe the MDR S. Typhimurium HZC3 and DS S. Typhimurium SA62 survival at 4°C. A square root secondary model could be used to describe the effect of temperature (12, 16, 28, and 36°C) on the growth rates of S. Typhimurium HZC3 (adj - R 2 = 0.91, RMSE = 0.06) and S. Typhimurium SA62 (adj - R 2 = 0.99, RMSE = 0.01) derived from the Huang primary model. It was necessary to pay attention to the tolerance of antibiotic resistant bacteria under environmental stress, and the generated models could provide parts of the input data for microbial risk assessment of Salmonella with different antibiotic resistance profile in lettuce.
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Affiliation(s)
- Xingning Xiao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Biao Tang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Siyi Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yujuan Suo
- Institute for Agri-Food Standards and Testing Technology, Shanghai Academy of Agricultural Science, Shanghai 201403, China
| | - Hua Yang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Wen Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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15
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Bozkurt H, Bell T, van Ogtrop F, Phan-Thien KY, McConchie R. Assessment of microbial risk during Australian industrial practices for Escherichia coli O157:H7 in fresh cut-cos lettuce: A stochastic quantitative approach. Food Microbiol 2021; 95:103691. [PMID: 33397620 DOI: 10.1016/j.fm.2020.103691] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 11/20/2020] [Accepted: 11/23/2020] [Indexed: 11/21/2022]
Abstract
Escherichia coli O157:H7 risk associated with the consumption of fresh cut-cos lettuce during Australian industrial practices was assessed. A probabilistic risk assessment model was developed and implemented in the @Risk software by using the Monte Carlo simulation technique with 1,000,000 iterations. Australian preharvest practices yielded predicted annual mean E. coli O157:H7 levels from 0.2 to -3.4 log CFU/g and prevalence values ranged from 2 to 6.4%. While exclusion of solar radiation from the baseline model yielded a significant increase in concentration of E. coli O157:H7 (-5.2 -log fold), drip irrigation usage, exclusion of manure amended soil and rainfall reduced E. coli O157:H7 levels by 7.4, 6.5, and 4.3-log fold, respectively. The microbial quality of irrigation water and irrigation type both had a significant effect on E. coli O157:H7 concentrations at harvest (p < 0.05). The probability of illness due to consumption of E. coli O157:H7 contaminated fresh cut-cos lettuce when water washing interventions were introduced into the processing module, was reduced by 1.4-2.7-log fold (p < 0.05). This study provides a robust basis for assessment of risk associated with E. coli O157:H7 contamination on fresh cut-cos lettuce for industrial practices and will assist the leafy green industry and food safety authorities in Australia to identify potential risk management strategies.
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Affiliation(s)
- Hayriye Bozkurt
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia.
| | - Tina Bell
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia
| | - Floris van Ogtrop
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia
| | - Kim-Yen Phan-Thien
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia
| | - Robyn McConchie
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia
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16
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Tirloni E, Stella S, Bernardi C, Rosshaug PS. A new predictive model for the description of the growth of Salmonella spp. in Italian fresh ricotta cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111163] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Wu JY, Hsiao HI. Food quality and safety risk diagnosis in the food cold chain through failure mode and effect analysis. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107501] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Abstract
Smart packaging is an emerging technology that has a great potential in solving conventional food packaging problems and in meeting the evolving packaged vegetables market needs. The advantages of using such a system lies in extending the shelf life of products, ensuring the safety and the compliance of these packages while reducing the food waste; hence, lessening the negative environmental impacts. Many new concepts were developed to serve this purpose, especially in the meat and fish industry with less focus on fruits and vegetables. However, making use of these evolving technologies in packaging of vegetables will yield in many positive outcomes. In this review, we discuss the new technologies and approaches used, or have the potential to be used, in smart packaging of vegetables. We describe the technical aspects and the commercial applications of the techniques used to monitor the quality and the freshness of vegetables. Factors affecting the freshness and the spoilage of vegetables are summarized. Then, some of the technologies used in smart packaging such as sensors, indicators, and data carriers that are integrated with sensors, to monitor and provide a dynamic output about the quality and safety of the packaged produce are discussed. Comparison between various intelligent systems is provided followed by a brief review of active packaging systems. Finally, challenges, legal aspects, and limitations facing this smart packaging industry are discussed together with outlook and future improvements.
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19
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Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures. Foods 2020; 9:foods9070946. [PMID: 32708923 PMCID: PMC7404800 DOI: 10.3390/foods9070946] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 05/28/2020] [Accepted: 05/29/2020] [Indexed: 11/30/2022] Open
Abstract
The aim of this study was to model the growth and survival behaviour of Salmonella Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at different temperatures (4, 8 and 15 °C). The Baranyi and Weibull models were satisfactorily fitted to describe microbial growth and survival behaviour, respectively. Results indicated that lactic acid bacteria (LAB) could grow at all storage temperatures, while S. Reading grew only at 15 °C. Specific growth rate values (μmax) for LAB ranged between 0.080 and 0.168 h−1 corresponding to the temperatures 4 and 15 °C while for S. Reading at 15 °C, μmax = 0.056 h−1. This result was compared with published predictive microbiology models for other Salmonella serovars in leafy greens, revealing that predictions from specific models could be valid for such a temperature, provided they were developed specifically in lettuce regardless of the type of serovars inoculated. The parameter delta obtained from the Weibull model for the pathogen was found to be 16.03 and 18.81 for 4 and 8 °C, respectively, indicating that the pathogen underwent larger reduction levels at lower temperatures (2.8 log10 decrease at 4 °C). These data suggest that this Salmonella serovar is especially sensitive to low temperatures, under the assayed conditions, while showcasing that a correct refrigeration could be an effective measure to control microbial risk in commercial packaged lettuce. Finally, the microbiological data and models from this study will be useful to consider more specifically the behaviour of S. Reading during transport and storage of fresh-cut lettuce, elucidating the contribution of this serovar to the risk by Salmonella in leafy green products.
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20
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Alves RBT, Mousavi Khaneghah A, Antunes MA, Silva BS, Sant'Ana AS, Peña WEL, Andrade NJ. Inactivation modeling of microorganisms using organic chlorine and acetic acid solutions and estimation of growth kinetics of adhered Enterobacteriaceae to lettuce (
Lactuca sativa
L.). J Food Saf 2020. [DOI: 10.1111/jfs.12790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Roberta B. T. Alves
- Department of Food TechnologyFederal University of Viçosa Viçosa Minas Gerais Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food EngineeringUniversity of Campinas Campinas São Paulo Brazil
| | - Maria A. Antunes
- Department of Food TechnologyFederal University of Viçosa Viçosa Minas Gerais Brazil
| | - Beatriz S. Silva
- Department of Food Science, Faculty of Food EngineeringUniversity of Campinas Campinas São Paulo Brazil
| | - Anderson S. Sant'Ana
- Department of Food Science, Faculty of Food EngineeringUniversity of Campinas Campinas São Paulo Brazil
| | - Wilmer E. L. Peña
- Department of Food TechnologyFederal University of Viçosa Viçosa Minas Gerais Brazil
| | - Nélio J. Andrade
- Department of Food TechnologyFederal University of Viçosa Viçosa Minas Gerais Brazil
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21
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Zheng T, Qian C. Influencing factors and formation mechanism of CaCO3 precipitation induced by microbial carbonic anhydrase. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.12.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Affiliation(s)
- Thomas P. Oscar
- United States Department of Agriculture, Agricultural Research ServiceChemical Residue and Predictive Microbiology Research Unit Princess Anne Maryland
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23
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Merget B, Dobrindt U, Forbes KJ, Strachan NJC, Brennan F, Holden NJ. Variability in growth responses of non-O157 EHEC isolates in leafy vegetables, sprouted seeds and soil extracts occurs at the isolate level. FEMS Microbiol Lett 2020; 367:5739917. [DOI: 10.1093/femsle/fnaa030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Accepted: 02/17/2020] [Indexed: 12/19/2022] Open
Abstract
ABSTRACT
Foods of plant origin are recognised as a major source of foodborne pathogens, in particular for Shigatoxigenic Escherichia coli (STEC). Most work for STEC and plant-based fresh produce has focused on the most prevalent outbreak serogroup, O157. However, non-O157 STEC is an emerging hazard, and as such it is important to characterise aspects within this group that reflect their ability to colonise alternative hosts and habitats relevant to horticultural production. Growth kinetics were quantified for a diverse set of clinical enterohaemorrhagic E. coli isolates in extracts made from different tissues of spinach, lettuce or sprouted seeds, or from soil, to represent association with ready-to-eat fresh produce production. For leafy vegetables, spinach apoplast supported the fastest rates of growth and lettuce root extracts generated the slowest growth rates. Growth rates were similar for the majority of isolates in fenugreek or alfalfa sprouted seed extracts. Monosaccharides were the major driver of bacterial growth. No correlations were found for growth rates between different serotypes or for Shigatoxin gene carriage. Thus, growth rates varied in a plant-dependent and isolate-dependent manner, for all plant or soil extracts tested, indicative of isolate-specific differences in metabolic flexibility. These findings are relevant for risk assessment of non-O157 STEC.
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Affiliation(s)
- Bernhard Merget
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, DD2 5DA, UK
- School of Biological Sciences, The University of Aberdeen, Cruickshank Building, St Machar Drive, Aberdeen AB24 3UU, UK
| | - Ulrich Dobrindt
- Institute for Hygiene, University of Münster, Mendelstraße 7, 48149 Münster, Germany
| | - Ken J Forbes
- School of Medicine and Dentistry, The University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, UK
| | - Norval J C Strachan
- School of Biological Sciences, The University of Aberdeen, Cruickshank Building, St Machar Drive, Aberdeen AB24 3UU, UK
| | - Fiona Brennan
- Teagasc, Johnstown Castle, Wexford, Y35 Y521, Republic of Ireland
| | - Nicola J Holden
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, DD2 5DA, UK
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24
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Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder. Foods 2020; 9:foods9020171. [PMID: 32053978 PMCID: PMC7073615 DOI: 10.3390/foods9020171] [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: 12/24/2019] [Revised: 01/31/2020] [Accepted: 02/07/2020] [Indexed: 12/24/2022] Open
Abstract
The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 °C for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5-20 min resulted in reductions of 0.23-1.43 and 0.12-0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥ 6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5-15 min DBD plasma. The values of Hunter color ''L'', ''a'', and ''b'', were not significantly different from those of the untreated sample and that with the combination of MH (60 °C for 5-20 min) and DBD plasma (5-20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.
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25
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Hossain MI, Mizan MFR, Ashrafudoulla M, Nahar S, Joo HJ, Jahid IK, Park SH, Kim KS, Ha SD. Inhibitory effects of probiotic potential lactic acid bacteria isolated from kimchi against Listeria monocytogenes biofilm on lettuce, stainless-steel surfaces, and MBEC™ biofilm device. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108864] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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26
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Thomas M, Tiwari R, Mishra A. Predictive Model of Listeria monocytogenes Growth in Queso Fresco. J Food Prot 2019; 82:2071-2079. [PMID: 31714806 DOI: 10.4315/0362-028x.jfp-19-185] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Listeria monocytogenes is a hardy psychrotrophic pathogen that has been linked to several cheese-related outbreaks in the United States, including a recent outbreak in which a fresh cheese (queso fresco) was implicated. The purpose of this study was to develop primary, secondary, and tertiary predictive models for the growth of L. monocytogenes in queso fresco and to validate these models using nonisothermal time and temperature profiles. A mixture of five strains of L. monocytogenes was used to inoculate pasteurized whole milk to prepare queso fresco. Ten grams of each fresh cheese sample was vacuum packaged and stored at 4, 10, 15, 20, 25, and 30°C. From samples at each storage temperature, subsamples were removed at various times and diluted in 0.1% peptone water, and bacteria were enumerated on Listeria selective agar. Growth data from each temperature were fitted using the Baranyi model as the primary model and the Ratkowsky model as the secondary model. Models were then validated using nonisothermal conditions. The Baranyi model was fitted to the isothermal growth data with acceptable goodness of fit statistics (R2 = 0.928; root mean square error = 0.317). The Ratkowsky square root model was fitted to the specific growth rates at different temperatures (R2 = 0.975). The tertiary model developed from these models was validated using the growth data with two nonisothermal time and temperature profiles (4 to 20°C for 19 days and 15 to 30°C for 11 days). Data for these two profiles were compared with the model prediction using an acceptable prediction zone analysis; >70% of the growth observations were within the acceptable prediction zone (between -1.0 and 0.5 log CFU/g). The model developed in this study will be useful for estimating the growth of L. monocytogenes in queso fresco. These predictions will help in estimation of the risk of listeriosis from queso fresco under extended storage and temperature abuse conditions.
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Affiliation(s)
- Merlyn Thomas
- Department of Food Science and Technology, University of Georgia, 100 Cedar Street, Athens, Georgia 30602
| | - Ratnesh Tiwari
- Department of Mechanical Engineering, University of Maryland, College Park, Maryland 20742, USA
| | - Abhinav Mishra
- Department of Food Science and Technology, University of Georgia, 100 Cedar Street, Athens, Georgia 30602
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27
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Sorin C, Mariette F, Musse M. NMR study of fresh cut salads: Influence of temperature and storage time on leaf structure and water distribution in escarole. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:626-637. [PMID: 30868626 DOI: 10.1002/mrc.4865] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 03/05/2019] [Accepted: 03/07/2019] [Indexed: 06/09/2023]
Abstract
Consumption of fresh-cut vegetables has rapidly increased over the past decades. Among salads, escarole is one of the most popular varieties. Specific packaging limits gas exchange and consequently water loss and bacterial respiration, increasing the shelf life of salads. Although the major cause of quality loss for minimally processed salads is the leaf textural changes, this aspect has rarely been investigated. Therefore, investigating structural changes of leaves during storage is important in order to understand and minimize quality loss of salads. In this study, we focused on the impact of storage duration and temperature on the escarole leaf structure. The complex leaf structure was investigated by relaxation NMR, via transverse relaxation times, which allows the specific description of vacuolar water compartment of the cell. The storage duration (maximum 12 days) and temperatures (4°C, 7°C, 10°C, and 12°C) have been chosen in order to represent the conditions registered in factory. The results showed that the temperature did not have significant impact on the salad structure during the first week. During the second week, changes in the water distribution and changes in the relaxation time T2 have been observed. The changes in transverse relaxation times associated with vacuolar water are related to lost of cell membrane and wall integrity. The NMR results confirmed the effect of storage temperature on the degradation process of the cell before visual detection of the salad leaf degradation. The present study confirmed the sensibility of NMR relaxometry for monitoring water changes in the leaf.
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28
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Batziakas KG, Talavera M, Swaney-Stueve M, Rivard CL, Pliakoni ED. Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach. J Food Sci 2019; 84:2261-2268. [PMID: 31313301 DOI: 10.1111/1750-3841.14710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 05/03/2019] [Accepted: 05/17/2019] [Indexed: 11/28/2022]
Abstract
The consumer demand for locally grown fresh produce is continuously increasing in the United States. The high tunnel systems have been successfully utilized by small acreage growers for local production. Consumers are typically assessing appearance, freshness, flavor and aroma when purchasing produce. A common perception is that locally grown produce tastes better than nonlocal. However, there is not much evidence for supporting this claim. The objective of this study was to identify consumer acceptability and the sensory characteristics/differences of locally grown spinach in open field or in high tunnel and nonlocal commercially grown spinach. Spinach, Spinacia oleracea cv. "Corvair" was grown in open field and in high tunnel at Kansas State Univ. Olathe Horticulture Research and Extension Center (OHREC) in spring 2017 and the commercially grown spinach was purchased at a local retail store. A consumer study (n = 205) was conducted at Kansas State Univ., Olathe campus, and a descriptive sensory analysis was conducted by a highly trained descriptive analysis panel in the Center for Sensory Analysis and Consumer Behavior at Kansas State Univ., Manhattan campus, in spring 2017. The consumer test showed that high tunnel spinach scored significantly higher in overall liking (P < 0.0001), flavor liking (P < 0.0001), and texture liking (P < 0.05) when compared to open field and store purchased spinach. Descriptive analysis showed that locally grown spinach had higher intensity of attributes that indicate premium quality, such as green color and green/spinach flavors. Our results indicate that locally grown spinach was preferred from the consumers for its high organoleptic quality. PRACTICAL APPLICATION: Locally grown spinach demonstrated high intensity in a set of sensory attributes that suggest a product with premium organoleptic quality. Correspondingly to these results, consumers liked spinach produced locally in high tunnels the most. The results of this study can be used for developing marketing strategies that are aiming specifically to the consumer niche that is seeking fresh produce of high organoleptic quality.
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Affiliation(s)
- Konstantinos G Batziakas
- The Dept. of Horticulture & Natural Resources, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
| | - Martin Talavera
- The Food, Nutrition, Dietetics and Health, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
| | - Marianne Swaney-Stueve
- The Food, Nutrition, Dietetics and Health, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
| | - Cary L Rivard
- The Dept. of Horticulture & Natural Resources, Kansas State Univ., 35230 West 135th Street, Olathe, KS, 66061, USA
| | - Eleni D Pliakoni
- The Dept. of Horticulture & Natural Resources, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
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29
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Richardson WC, Badrakh T, Roundy BA, Aanderud ZT, Petersen SL, Allen PS, Whitaker DR, Madsen MD. Influence of an abscisic acid (ABA) seed coating on seed germination rate and timing of Bluebunch Wheatgrass. Ecol Evol 2019; 9:7438-7447. [PMID: 31346414 PMCID: PMC6635955 DOI: 10.1002/ece3.5212] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 03/28/2019] [Accepted: 04/02/2019] [Indexed: 11/25/2022] Open
Abstract
Semi-arid rangeland degradation is a reoccurring issue throughout the world. In the Great Basin of North America, seeds sown in the fall to restore degraded sagebrush (Artemisia spp.) steppe plant communities may experience high mortality in winter due to exposure of seedlings to freezing temperatures and other stressors. Delaying germination until early spring when conditions are more suitable for growth may increase survival. We evaluated the use of BioNik™ (Valent BioSciences LLC) abscisic acid (ABA) to delay germination of bluebunch wheatgrass (Pseudoroegneria spicata). Seed was either left untreated or coated at five separate rates of ABA ranging from 0.25 to 6.0 g 100 g-1 of seed. Seeds were incubated at five separate constant temperatures from 5 to 25°C. From the resultant germination data, we developed quadratic thermal accumulation models for each treatment and applied them to 4 years of historic soil moisture and temperature data across six sagebrush steppe sites to predict germination timing. Total germination percentage remained similar across all temperatures except at 25°C, where high ABA rates had slightly lower values. All ABA doses delayed germination, with the greatest delays at 5-10°C. For example, the time required for 50% of the seeds to germinate at 5°C was increased by 16-46 d, depending on the amount of ABA applied. Seed germination models predicted that the majority of untreated seed would germinate 5-11 weeks after a 15 October simulated planting date. In contrast, seeds treated with ABA were predicted to delay germination to late winter or early spring. These results indicate that ABA coatings may delay germination of fall planted seed until conditions are more suitable for plant survival and growth.
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Affiliation(s)
| | - Turmandakh Badrakh
- Department of Plant and Wildlife SciencesBrigham Young UniversityProvoUtah
| | - Bruce A. Roundy
- Department of Plant and Wildlife SciencesBrigham Young UniversityProvoUtah
| | | | - Steven L. Petersen
- Department of Plant and Wildlife SciencesBrigham Young UniversityProvoUtah
| | - Phil S. Allen
- Department of Plant and Wildlife SciencesBrigham Young UniversityProvoUtah
| | - Dallin R. Whitaker
- Department of Plant and Wildlife SciencesBrigham Young UniversityProvoUtah
| | - Matthew D. Madsen
- Department of Plant and Wildlife SciencesBrigham Young UniversityProvoUtah
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30
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Growth and survival of Salmonella enterica and Listeria monocytogenes on fresh-cut produce and their juice extracts: Impacts and interactions of food matrices and temperature abuse conditions. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.035] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Park SY, Choi SY, Ha SD. Predictive Modeling for the Growth of Aeromonas hydrophila on Lettuce as a Function of Combined Storage Temperature and Relative Humidity. Foodborne Pathog Dis 2019; 16:376-383. [PMID: 30864848 DOI: 10.1089/fpd.2018.2590] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study developed predictive growth models of Aeromonas hydrophila on lettuce as a function of combined storage temperature (15-35°C) and relative humidity (RH, 60-80%) using a polynomial equation. The primary model of specific growth rate, lag time, and maximum population density showed a good fit (R2 ≥ 0.95) with a Gompertz equation. A secondary model was obtained using a quadratic polynomial equation. The appropriateness of the secondary model was verified by mean square error (0.0001-0.8848), bias factor (Bf = 0.962-1.009), and accuracy factor (Af = 1.002-1.104). The newly developed secondary models for A. hydrophila could be incorporated into the tertiary modeling program to predict the growth of A. hydrophila as a function of combined temperature and RH. The developed model may be useful to predict potential A. hydrophila growth on lettuce, which is important for food safety purpose during the overall food chain of lettuce from farm to table. It could offer reliable and useful information of growth kinetics for the quantification of microbial risk assessment of A. hydrophila on lettuce.
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Affiliation(s)
- Shin Young Park
- 1 Department of Seafood and Aquaculture Science, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Republic of Korea
| | - Song-Yi Choi
- 2 Department of Agrofood Resources, Rural Development of Administration, Wanju-Gun, Republic of Korea
| | - Sang-Do Ha
- 3 Advanced Food Safety Research Group, BrainKorea21 Plus, Department of Food Science and Technology, Chung-Ang University, Ansung, Republic of Korea
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Merget B, Forbes KJ, Brennan F, McAteer S, Shepherd T, Strachan NJC, Holden NJ. Influence of Plant Species, Tissue Type, and Temperature on the Capacity of Shiga-Toxigenic Escherichia coli To Colonize, Grow, and Be Internalized by Plants. Appl Environ Microbiol 2019; 85:e00123-19. [PMID: 30902860 PMCID: PMC6532046 DOI: 10.1128/aem.00123-19] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Accepted: 03/20/2019] [Indexed: 12/21/2022] Open
Abstract
Contamination of fresh produce with pathogenic Escherichia coli, including Shiga-toxigenic E. coli (STEC), represents a serious risk to human health. Colonization is governed by multiple bacterial and plant factors that can impact the probability and suitability of bacterial growth. Thus, we aimed to determine whether the growth potential of STEC for plants associated with foodborne outbreaks (two leafy vegetables and two sprouted seed species) is predictive of the colonization of living plants, as assessed from growth kinetics and biofilm formation in plant extracts. The fitness of STEC isolates was compared to that of environmental E. coli isolates at temperatures relevant to plant growth. Growth kinetics in plant extracts varied in a plant-dependent and isolate-dependent manner for all isolates, with spinach leaf lysates supporting the highest rates of growth. Spinach extracts also supported the highest levels of biofilm formation. Saccharides were identified to be the major driver of bacterial growth, although no single metabolite could be correlated with growth kinetics. The highest level of in planta colonization occurred on alfalfa sprouts, though internalization was 10 times more prevalent in the leafy vegetables than in sprouted seeds. Marked differences in in planta growth meant that the growth potential of STEC could be inferred only for sprouted seeds. In contrast, biofilm formation in extracts related to spinach colonization. Overall, the capacity of E. coli to colonize, grow, and be internalized within plants or plant-derived matrices was influenced by the isolate type, plant species, plant tissue type, and temperature, complicating any straightforward relationship between in vitro and in planta behaviors.IMPORTANCE Fresh produce is an important vehicle for STEC transmission, and experimental evidence shows that STEC can colonize plants as secondary hosts, but differences in the capacity to colonize occur between different plant species and tissues. Therefore, an understanding of the impact that these plant factors have on the ability of STEC to grow and establish is required for food safety considerations and risk assessment. Here, we determined whether growth and the ability of STEC to form biofilms in plant extracts could be related to specific plant metabolites or could predict the ability of the bacteria to colonize living plants. Growth rates for sprouted seeds (alfalfa and fenugreek) but not those for leafy vegetables (lettuce and spinach) exhibited a positive relationship between plant extracts and living plants. Therefore, the detailed variations at the level of the bacterial isolate, plant species, and tissue type all need to be considered in risk assessment.
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Affiliation(s)
- Bernhard Merget
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, United Kingdom
- School of Biological Sciences, The University of Aberdeen, Aberdeen, United Kingdom
| | - Ken J Forbes
- School of Medicine and Dentistry, The University of Aberdeen, Aberdeen, United Kingdom
| | - Fiona Brennan
- Teagasc, Department of Environment, Soils and Land-Use, Wexford, Republic of Ireland
| | - Sean McAteer
- Roslin Institute & R(D)SVS, The University of Edinburgh, Edinburgh, United Kingdom
| | - Tom Shepherd
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, United Kingdom
| | - Norval J C Strachan
- School of Biological Sciences, The University of Aberdeen, Aberdeen, United Kingdom
| | - Nicola J Holden
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, United Kingdom
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Mokhtari A, Van Doren JM. An Agent-Based Model for Pathogen Persistence and Cross-Contamination Dynamics in a Food Facility. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2019; 39:992-1021. [PMID: 30321463 PMCID: PMC7379630 DOI: 10.1111/risa.13215] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
We used an agent-based modeling (ABM) framework and developed a mathematical model to explain the complex dynamics of microbial persistence and spread within a food facility and to aid risk managers in identifying effective mitigation options. The model explicitly considered personal hygiene practices by food handlers as well as their activities and simulated a spatially explicit dynamic system representing complex interaction patterns among food handlers, facility environment, and foods. To demonstrate the utility of the model in a decision-making context, we created a hypothetical case study and used it to compare different risk mitigation strategies for reducing contamination and spread of Listeria monocytogenes in a food facility. Model results indicated that areas with no direct contact with foods (e.g., loading dock and restroom) can serve as contamination niches and recontaminate areas that have direct contact with food products. Furthermore, food handlers' behaviors, including, for example, hygiene and sanitation practices, can impact the persistence of microbial contamination in the facility environment and the spread of contamination to prepared foods. Using this case study, we also demonstrated benefits of an ABM framework for addressing food safety in a complex system in which emergent system-level responses are predicted using a bottom-up approach that observes individual agents (e.g., food handlers) and their behaviors. Our model can be applied to a wide variety of pathogens, food commodities, and activity patterns to evaluate efficacy of food-safety management practices and quantify contamination reductions associated with proposed mitigation strategies in food facilities.
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Affiliation(s)
- Amir Mokhtari
- Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Analytics and OutreachCollege ParkMDUSA
| | - Jane M. Van Doren
- Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Analytics and OutreachCollege ParkMDUSA
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Song YS, Stewart D, Reineke K, Wang L, Ma C, Lu Y, Shazer A, Deng K, Tortorello ML. Effects of Package Atmosphere and Storage Conditions on Minimizing Risk of Escherichia coli O157:H7 in Packaged Fresh Baby Spinach. J Food Prot 2019; 82:844-853. [PMID: 31013167 DOI: 10.4315/0362-028x.jfp-18-337] [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] [Indexed: 11/11/2022]
Abstract
Packaged fresh spinach has been associated with outbreaks of illness caused by Escherichia coli O157:H7. The purpose of this study was to assess the behavior of E. coli O157:H7 in packaged baby spinach in response to storage conditions of temperature and package atmosphere and including effects of inoculation level, spinach leaf damage (cut leaves), internalized or leaf surface contamination, exposure to hypochlorite sanitizer, and package size. Behavior of E. coli O157:H7 inoculated at 2 and 4 log CFU/g on spinach packaged in polymer bags composed of a two-layer laminate (polypropylene and polyethylene) and stored under atmospheres of 20% O2-3% CO2 and 0% O2-15% CO2 (aerobic and anaerobic, respectively) was assessed at 5, 7, 12, and 15°C for up to 14 days. Growth kinetics were calculated using DMFit software. Temperature decreases progressively diminished growth or survival of the pathogen, and an aerobic package atmosphere resulted in longer lag times (4 to 6 days) and lower population levels (0.2 to 1.4 log CFU/g) compared with the anaerobic atmosphere at 15°C. Internalized contamination, leaf cuts, or exposure to 100 ppm of hypochlorite did not result in changes in pathogen behavior compared with controls; however, a growth minimization trend consisting of longer lag times and lower population levels was repeatedly observed in the aerobic compared with the anaerobic package atmospheres. In contrast, growth of indigenous mesophiles and Enterobacteriaceae was unaffected by package atmosphere. Spinach stored at 5 to 7°C in two sizes (5 and 16 oz) of polyethylene terephthalate clamshell packages with ambient air atmospheres was more likely to progress to lower-oxygen conditions in 16-oz compared with 5-oz packages after 7 days of storage (P < 0.05). Practices to maintain aerobic conditions within the package, as well as storage of the package at low temperature, are ways to limit growth of E. coli O157:H7 in packaged spinach.
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Affiliation(s)
- Yoon Seok Song
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Diana Stewart
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Karl Reineke
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Liao Wang
- 2 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Chong Ma
- 2 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Yin Lu
- 2 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Arlette Shazer
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Kaiping Deng
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Mary Lou Tortorello
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
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Jayeola V, Jeong S, Almenar E, Marks BP, Vorst KL, Brown JW, Ryser ET. Predicting the Growth of Listeria monocytogenes and Salmonella Typhimurium in Diced Celery, Onions, and Tomatoes during Simulated Commercial Transport, Retail Storage, and Display. J Food Prot 2019; 82:287-300. [PMID: 30682265 DOI: 10.4315/0362-028x.jfp-18-277] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Temperature is arguably the most important factor affecting microbial proliferation in fresh-cut produce. In this study, growth of Listeria monocytogenes in diced onions and celery and Salmonella Typhimurium in diced tomatoes was determined in modified atmosphere packages and snap-fit containers using three fluctuating temperature scenarios for transport, retail storage, and display. As expected, L. monocytogenes growth in diced onions and celery varied depending on the extent of temperature abuse, with exposure to high and intermediate temperature-abuse scenarios generally being growth supportive. A Baranyi primary model with a square-root secondary model for maximum growth rate, and a linear model for maximum population density, were used to estimate Listeria growth under fluctuating temperature. Accuracy and acceptability of the model prediction were evaluated in terms of root mean square error (RMSE) and acceptable prediction zone (APZ), respectively. Overall, growth predictions for L. monocytogenes were more accurate for celery (RMSE, 0.28 to 0.47) than onions (RMSE, 0.42 to 1.53) under the fluctuating temperature scenarios tested. However, both predictions yielded APZ values that ranged from 82 to 100% for celery and 36 to 78% for onions. In contrast, Salmonella Typhimurium populations increased more than 1 log CFU/g in diced tomatoes under the three fluctuating temperature scenarios studied. Overall, these diced products packaged under a high-oxygen atmosphere showed decreased pathogen growth compared with product stored in a passive modified atmosphere. Findings from this study will be particularly useful in assessing the risk associated with consumption of diced celery, tomatoes, and onions and in designing effective packaging strategies to minimize pathogen growth in fresh-cut produce.
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Affiliation(s)
- Victor Jayeola
- 1 Department of Food Science and Human Nutrition (ORCID: http://orcid.org/0000-0003-1337-2658 [E.T.R.]), East Lansing, Michigan 48824
| | - Sanghyup Jeong
- 2 Department of Biosystems and Agricultural Engineering, East Lansing, Michigan 48824
| | - Eva Almenar
- 3 School of Packaging, Michigan State University, East Lansing, Michigan 48824
| | - Bradley P Marks
- 2 Department of Biosystems and Agricultural Engineering, East Lansing, Michigan 48824
| | - Keith L Vorst
- 4 Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011
| | - J Wyatt Brown
- 5 Department of Horticulture and Crop Science, Cal Poly, San Luis, Obispo, California 93407, USA
| | - Elliot T Ryser
- 1 Department of Food Science and Human Nutrition (ORCID: http://orcid.org/0000-0003-1337-2658 [E.T.R.]), East Lansing, Michigan 48824
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Bardsley CA, Boyer RR, Rideout SL, Strawn LK. Survival of Listeria monocytogenes on the surface of basil, cilantro, dill, and parsley plants. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Mogren L, Windstam S, Boqvist S, Vågsholm I, Söderqvist K, Rosberg AK, Lindén J, Mulaosmanovic E, Karlsson M, Uhlig E, Håkansson Å, Alsanius B. The Hurdle Approach-A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review. Front Microbiol 2018; 9:1965. [PMID: 30197634 PMCID: PMC6117429 DOI: 10.3389/fmicb.2018.01965] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2018] [Accepted: 08/02/2018] [Indexed: 01/24/2023] Open
Abstract
Consumers appreciate leafy green vegetables such as baby leaves for their convenience and wholesomeness and for adding a variety of tastes and colors to their plate. In Western cuisine, leafy green vegetables are usually eaten fresh and raw, with no step in the long chain from seed to consumption where potentially harmful microorganisms could be completely eliminated, e.g., through heating. A concerning trend in recent years is disease outbreaks caused by various leafy vegetable crops and one of the most important foodborne pathogens in this context is Shiga toxin-producing Escherichia coli (STEC). Other pathogens such as Salmonella, Shigella, Yersinia enterocolitica and Listeria monocytogenes should also be considered in disease risk analysis, as they have been implicated in outbreaks associated with leafy greens. These pathogens may enter the horticultural value network during primary production in field or greenhouse via irrigation, at harvest, during processing and distribution or in the home kitchen/restaurant. The hurdle approach involves combining several mitigating approaches, each of which is insufficient on its own, to control or even eliminate pathogens in food products. Since the food chain system for leafy green vegetables contains no absolute kill step for pathogens, use of hurdles at critical points could enable control of pathogens that pose a human health risk. Hurdles should be combined so as to decrease the risk due to pathogenic microbes and also to improve microbial stability, shelf-life, nutritional properties and sensory quality of leafy vegetables. The hurdle toolbox includes different options, such as physical, physiochemical and microbial hurdles. The goal for leafy green vegetables is multi-target preservation through intelligently applied hurdles. This review describes hurdles that could be used for leafy green vegetables and their biological basis, and identifies prospective hurdles that need attention in future research.
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Affiliation(s)
- Lars Mogren
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Sofia Windstam
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
- Department of Biological Sciences, SUNY Oswego, Oswego, NY, United States
| | - Sofia Boqvist
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Ivar Vågsholm
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Karin Söderqvist
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Anna K. Rosberg
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Julia Lindén
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Emina Mulaosmanovic
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Maria Karlsson
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Elisabeth Uhlig
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Åsa Håkansson
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Beatrix Alsanius
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
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Ndraha N, Hsiao HI, Vlajic J, Yang MF, Lin HTV. Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.027] [Citation(s) in RCA: 143] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mijanur Rahman ATM, Kim DH, Jang HD, Yang JH, Lee SJ. Preliminary Study on Biosensor-Type Time-Temperature Integrator for Intelligent Food Packaging. SENSORS 2018; 18:s18061949. [PMID: 29914117 PMCID: PMC6022013 DOI: 10.3390/s18061949] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2018] [Revised: 06/05/2018] [Accepted: 06/12/2018] [Indexed: 12/03/2022]
Abstract
A glucose biosensor was utilized as a platform for the time-temperature integrator (TTI), a device for intelligent food packaging. The TTI system is composed of glucose oxidase, glucose, a pH indicator, and a three-electrode potentiostat, which produces an electrical signal as well as color development. The reaction kinetics of these response variables were analyzed under isothermal conditions. The reaction rates of the electrical current and color changes were 0.0360 ± 0.0020 (95% confidence limit), 0.0566 ± 0.0026, 0.0716 ± 0.0024, 0.1073 ± 0.0028 µA/min, and 0.0187 ± 0.0005, 0.0293 ± 0.0018, 0.0363 ± 0.0012, 0.0540 ± 0.0019 1/min, at 5, 15, 25, and 35 °C, respectively. The Arrhenius activation energy of the current reaction (Eacurrent) was 25.0 ± 1.6 kJ/mol and the Eacolor of the color reactions was 24.2 ± 0.6 kJ/mol. The similarity of these Ea shows agreement in the prediction of food qualities between the electrical signal and color development. Consequently, the function of the new time-temperature integrator system could be extended to that of a biosensor compatible with any electrical utilization equipment.
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Affiliation(s)
- A T M Mijanur Rahman
- Center for Intelligent Agro-Food Packaging (CIFP), Department of Food Science and Biotechnology, Dongguk University, Seoul 10326, Korea.
| | - Do Hyeon Kim
- Center for Intelligent Agro-Food Packaging (CIFP), Department of Food Science and Biotechnology, Dongguk University, Seoul 10326, Korea.
| | - Han Dong Jang
- Center for Intelligent Agro-Food Packaging (CIFP), Department of Food Science and Biotechnology, Dongguk University, Seoul 10326, Korea.
| | - Jung Hwa Yang
- Center for Intelligent Agro-Food Packaging (CIFP), Department of Food Science and Biotechnology, Dongguk University, Seoul 10326, Korea.
| | - Seung Ju Lee
- Center for Intelligent Agro-Food Packaging (CIFP), Department of Food Science and Biotechnology, Dongguk University, Seoul 10326, Korea.
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de Oliveira Elias S, Noronha TB, Tondo EC. Assessment of Salmonella spp. and Escherichia coli O157:H7 growth on lettuce exposed to isothermal and non-isothermal conditions. Food Microbiol 2018; 72:206-213. [PMID: 29407399 DOI: 10.1016/j.fm.2017.11.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2017] [Revised: 10/11/2017] [Accepted: 11/27/2017] [Indexed: 12/31/2022]
Abstract
This study aimed to assess the growth of Salmonella and Escherichia coli O157:H7 on lettuce exposed to isothermal and non-isothermal conditions. Pathogens were inoculated on lettuce separately and stored under isothermal condition at 5 °C, 10 °C, 25 °C, 37 °C for both bacteria, at 40 °C for Salmonella and 42 °C for E. coli O157:H7. Growth curves were built by fitting the data to the Baranyi's DMFit, generating R2 values greater than 0.92 for primary models. Secondary models were fitted with Ratkowsky equations, generating R2 values higher than 0.91 and RMSE lower than 0.1. Experimental data showed that both bacteria could grow at all temperatures. Also, the growth of both pathogens under non-isothermal conditions was studied simulating temperatures found from harvest to supermarkets in Brazil. Models were analysed by R2, RMSE, bias factor (Bf) and accuracy factor (Af). Salmonella and E. coli O157:H7 were able to grow in this temperature profile and the models could predict the behavior of these microorganisms on lettuce under isothermal and non-isothermal conditions. Based on the results, a negligible growth time (ς) was proposed to provide the time which lettuce could be exposed to a specific temperature and do not present an expressive growth of bacteria. The ς was developed based on Baranyi's primary model equation and on growth potential concept. ς is the value of lag phase added of the time necessary to population grow 0.5 log CFU/g. The ς of lettuce exposed to 37 °C was 1.3 h, while at 5 °C was 3.3 days.
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Affiliation(s)
- Susana de Oliveira Elias
- Departamento de Ciências dos Alimentos, Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Gonçalves, 9500 Prédio 43212 Agronomia, CEP: 91505-970, Porto Alegre, RS, Brazil.
| | - Tiago Baptista Noronha
- Departamento de Ensino, Pesquisa e Extensão, Instituto Federal de Educação, Ciência e Tecnologia Sul-rio-grandense, Rua General Balbão, 81, CEP 96745-000, Charqueadas, RS, Brazil.
| | - Eduardo Cesar Tondo
- Departamento de Ciências dos Alimentos, UFRGS/ICTA, Av. Bento Gonçalves, 9500 Prédio 43212 Agronomia, CEP: 91505-970, Porto Alegre, RS, Brazil.
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Alvarenga VO, Campagnollo FB, do Prado-Silva L, Horita CN, Caturla MYR, Pereira EPR, Crucello A, Sant'Ana AS. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:131-175. [PMID: 29860973 DOI: 10.1016/bs.afnr.2018.02.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Unit operations modify material properties aiming to produce uniform and high-quality food products with greater acceptance by the increasingly demanding consumers or with longer shelf life and better possibilities of storage and transport. Microorganisms, including bacteria, molds, viruses, and parasites, may have different susceptibilities to unit operations employed during food processing. On-farm (cleaning, selection and classification, cooling, storage, and transport) and on-factory unit operations (heating, refrigeration/freezing, dehydration, modification of atmosphere, irradiation, and physical, chemical, and microbial-based operations) are commonly employed throughout food production chain. The intensity and combination of unit operations along with food composition, packaging, and storage conditions will influence on the dominance of specific microorganisms, which can be pathogenic or responsible for spoilage. Thus, in the context of food safety objective (FSO), the knowledge and the quantification of the effects caused by each step of processing can enable to control and ensure the quality and safety of manufactured products.
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Affiliation(s)
| | | | | | - Claudia N Horita
- Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | | | | | - Aline Crucello
- Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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Effect of intermittent corona discharge plasma treatment for improving microbial quality and shelf life of kumquat (Citrus japonica) fruits. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.019] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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43
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Quantifying growth of cold-adapted Listeria monocytogenes and Listeria innocua on fresh spinach leaves at refrigeration temperatures. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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45
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Park SY, Ha SD. Predictive growth model of the effects of temperature on the growth kinetics of generic Escherichia coli in the Korean traditional rice cake product " Garaetteok". JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:506-512. [PMID: 29391614 PMCID: PMC5785375 DOI: 10.1007/s13197-017-2959-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/24/2017] [Accepted: 10/25/2017] [Indexed: 11/28/2022]
Abstract
In this study, a predictive growth model of generic Escherichia coli in Garaetteok at a range of storage temperatures (T, 10-40 °C) was developed. The primary models of specific growth rate (SGR) and lag time (LT) fit well (R2 ≥ 0.985) using a Gompertz equation. Secondary polynomial models were obtained by non-linear regression and calculated as SGR = - 0.01,570 + 0.0183T + 0.000008T2; LT = 43.2064 - 2.4824T + 0.0355T2. The appropriateness of the secondary models was verified by mean square error (MSE; 0.0006 for SGR, 0.282 for LT), bias factor (B f ; 0.948 for SGR, 0.942 for LT), accuracy factor (A f ; 1.163 for SGR, 1.355 for LT), and coefficient of determination (r2; 0.986 for SGR, 0.996 for LT), and these models were found to be in good agreement with the experimental values used for validation. The secondary models developed in this study may thus be used as practical prediction models for generic E. coli growth in Garaetteok. These newly developed secondary models of SGR and LT for generic E. coli in Garaetteok may thus be incorporated into tertiary modeling programs such as the Korea Pathogen Modeling Program, in which they can easily be used to predict the growth kinetics of E. coli as a function of storage temperature. Ultimately, model developed in this study may be a vital tool for the reduction of E. coli levels in food production, processing, and distribution processes, which in turn will lead to enhanced safety of rice products.
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Affiliation(s)
- Shin Young Park
- School of Food Science and Technology, Department of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyunggido 456-756 Republic of Korea
| | - Sang-Do Ha
- School of Food Science and Technology, Department of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyunggido 456-756 Republic of Korea
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Ricci A, Allende A, Bolton D, Chemaly M, Davies R, Fernández Escámez PS, Girones R, Herman L, Koutsoumanis K, Nørrung B, Robertson L, Ru G, Sanaa M, Simmons M, Skandamis P, Snary E, Speybroeck N, Ter Kuile B, Threlfall J, Wahlström H, Takkinen J, Wagner M, Arcella D, Da Silva Felicio MT, Georgiadis M, Messens W, Lindqvist R. Listeria monocytogenes contamination of ready-to-eat foods and the risk for human health in the EU. EFSA J 2018; 16:e05134. [PMID: 32760461 PMCID: PMC7391409 DOI: 10.2903/j.efsa.2018.5134] [Citation(s) in RCA: 152] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Food safety criteria for Listeria monocytogenes in ready-to-eat (RTE) foods have been applied from 2006 onwards (Commission Regulation (EC) 2073/2005). Still, human invasive listeriosis was reported to increase over the period 2009-2013 in the European Union and European Economic Area (EU/EEA). Time series analysis for the 2008-2015 period in the EU/EEA indicated an increasing trend of the monthly notified incidence rate of confirmed human invasive listeriosis of the over 75 age groups and female age group between 25 and 44 years old (probably related to pregnancies). A conceptual model was used to identify factors in the food chain as potential drivers for L. monocytogenes contamination of RTE foods and listeriosis. Factors were related to the host (i. population size of the elderly and/or susceptible people; ii. underlying condition rate), the food (iii. L. monocytogenes prevalence in RTE food at retail; iv. L. monocytogenes concentration in RTE food at retail; v. storage conditions after retail; vi. consumption), the national surveillance systems (vii. improved surveillance), and/or the bacterium (viii. virulence). Factors considered likely to be responsible for the increasing trend in cases are the increased population size of the elderly and susceptible population except for the 25-44 female age group. For the increased incidence rates and cases, the likely factor is the increased proportion of susceptible persons in the age groups over 45 years old for both genders. Quantitative modelling suggests that more than 90% of invasive listeriosis is caused by ingestion of RTE food containing > 2,000 colony forming units (CFU)/g, and that one-third of cases are due to growth in the consumer phase. Awareness should be increased among stakeholders, especially in relation to susceptible risk groups. Innovative methodologies including whole genome sequencing (WGS) for strain identification and monitoring of trends are recommended.
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Guzel M, Moreira RG, Omac B, Castell-Perez ME. Quantifying the effectiveness of washing treatments on the microbial quality of fresh-cut romaine lettuce and cantaloupe. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Abeysundara PDA, Dhowlaghar N, Nannapaneni R, Schilling MW, Chang S, Mahmoud B, Sharma CS, Ma DP. Growth and biofilm formation by Listeria monocytogenes in cantaloupe flesh and peel extracts on four food-contact surfaces at 22 °C and 10 °C. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.043] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Salazar JK, Sahu SN, Hildebrandt IM, Zhang L, Qi Y, Liggans G, Datta AR, Tortorello ML. Growth Kinetics of Listeria monocytogenes in Cut Produce. J Food Prot 2017; 80:1328-1336. [PMID: 28708030 DOI: 10.4315/0362-028x.jfp-16-516] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Cut produce continues to constitute a significant portion of the fresh fruit and vegetables sold directly to consumers. As such, the safety of these items during storage, handling, and display remains a concern. Cut tomatoes, cut leafy greens, and cut melons, which have been studied in relation to their ability to support pathogen growth, have been specifically identified as needing temperature control for safety. Data are needed on the growth behavior of foodborne pathogens in other types of cut produce items that are commonly offered for retail purchase and are potentially held without temperature control. This study assessed the survival and growth of Listeria monocytogenes in cut produce items that are commonly offered for retail purchase, specifically broccoli, green and red bell peppers, yellow onions, canned green and black olives, fresh green olives, cantaloupe flesh and rind, avocado pulp, cucumbers, and button mushrooms. The survival of L. monocytogenes strains representing serotypes 1/2a, 1/2b, and 4b was determined on the cut produce items for each strain individually at 5, 10, and 25°C for up to 720 h. The modified Baranyi model was used to determine the growth kinetics (the maximum growth rates and maximum population increases) in the L. monocytogenes populations. The products that supported the most rapid growth of L. monocytogenes, considering the fastest growth and resulting population levels, were cantaloupe flesh and avocado pulp. When stored at 25°C, the maximum growth rates for these products were 0.093 to 0.138 log CFU/g/h and 0.130 to 0.193 log CFU/g/h, respectively, depending on the strain. Green olives and broccoli did not support growth at any temperature. These results can be used to inform discussions surrounding whether specific time and temperature storage conditions should be recommended for additional cut produce items.
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Affiliation(s)
- Joelle K Salazar
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, Office of Food Safety, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Surasri N Sahu
- 3 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501; and
| | - Ian M Hildebrandt
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, Office of Food Safety, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Lijie Zhang
- 2 U.S. Food and Drug Administration, Division of Virulence Assessment, Office of Applied Research and Safety Assessment, 8301 Muirkirk Road, Laurel, Maryland 20708
| | - Yan Qi
- 2 U.S. Food and Drug Administration, Division of Virulence Assessment, Office of Applied Research and Safety Assessment, 8301 Muirkirk Road, Laurel, Maryland 20708
| | - Girvin Liggans
- 4 U.S. Food and Drug Administration, Retail Food Protection Staff, Office of Food Safety, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Atin R Datta
- 3 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501; and
| | - Mary Lou Tortorello
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, Office of Food Safety, 6502 South Archer Road, Bedford Park, Illinois 60501
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Allende A, Castro-Ibáñez I, Lindqvist R, Gil MI, Uyttendaele M, Jacxsens L. Quantitative contamination assessment of Escherichia coli in baby spinach primary production in Spain: Effects of weather conditions and agricultural practices. Int J Food Microbiol 2017; 257:238-246. [PMID: 28697385 DOI: 10.1016/j.ijfoodmicro.2017.06.027] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2015] [Revised: 04/22/2017] [Accepted: 06/26/2017] [Indexed: 11/16/2022]
Abstract
A quantitative microbial contamination model of Escherichia coli during primary production of baby spinach was developed. The model included only systematic contamination routes (e.g. soil and irrigation water) and it was used to evaluate the potential impact of weather conditions, agricultural practices as well as bacterial fitness in soil on the E. coli levels present in the crop at harvest. The model can be used to estimate E. coli contamination of baby spinach via irrigation water, via soil splashing due to irrigation water or rain events, and also including the inactivation of E. coli on plants due to solar radiation during a variable time of culturing before harvest. Seasonality, solar radiation and rainfall were predicted to have an important impact on the E. coli contamination. Winter conditions increased E. coli prevalence and levels when compared to spring conditions. As regards agricultural practices, both water quality and irrigation system slightly influenced E. coli levels on baby spinach. The good microbiological quality of the irrigation water (average E. coli counts in positive water samples below 1 log/100mL) could have influenced the differences observed among the tested agricultural practices (water treatment and irrigation system). This quantitative microbial contamination model represents a preliminary framework that assesses the potential impact of different factors and intervention strategies affecting E. coli concentrations at field level. Taking into account that E. coli strains may serve as a surrogate organism for enteric bacterial pathogens, obtained results on E. coli levels on baby spinach may be indicative of the potential behaviour of these pathogens under defined conditions.
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Affiliation(s)
- Ana Allende
- Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology, CEBAS-CSIC, PO Box 164, Espinardo, Murcia E-30100, Spain.
| | - Irene Castro-Ibáñez
- Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology, CEBAS-CSIC, PO Box 164, Espinardo, Murcia E-30100, Spain
| | - Roland Lindqvist
- Division of Risk and Benefit Assessment, National Food Agency, SE-75126 Uppsala, Sweden
| | - María Isabel Gil
- Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology, CEBAS-CSIC, PO Box 164, Espinardo, Murcia E-30100, Spain
| | - Mieke Uyttendaele
- Department of Food Safety and Food Quality, Laboratory of Food Preservation and Food Microbiology, Faculty of Bioscience Engineering, Ghent University, Coupure Links, 653, 9000 Ghent, Belgium
| | - Liesbeth Jacxsens
- Department of Food Safety and Food Quality, Laboratory of Food Preservation and Food Microbiology, Faculty of Bioscience Engineering, Ghent University, Coupure Links, 653, 9000 Ghent, Belgium
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