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Kang H, Lee J, Moon J, Lee T, Kim J, Jeong Y, Lim EK, Jung J, Jung Y, Lee SJ, Lee KG, Ryu S, Kang T. Multiplex Detection of Foodborne Pathogens using 3D Nanostructure Swab and Deep Learning-Based Classification of Raman Spectra. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2024:e2308317. [PMID: 38564785 DOI: 10.1002/smll.202308317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 03/14/2024] [Indexed: 04/04/2024]
Abstract
Proactive management of foodborne illness requires routine surveillance of foodborne pathogens, which requires developing simple, rapid, and sensitive detection methods. Here, a strategy is presented that enables the detection of multiple foodborne bacteria using a 3D nanostructure swab and deep learning-based Raman signal classification. The nanostructure swab efficiently captures foodborne pathogens, and the portable Raman instrument directly collects the Raman signals of captured bacteria. a deep learning algorithm has been demonstrated, 1D convolutional neural network with binary labeling, achieves superior performance in classifying individual bacterial species. This methodology has been extended to mixed bacterial populations, maintaining accuracy close to 100%. In addition, the gradient-weighted class activation mapping method is used to provide an investigation of the Raman bands for foodborne pathogens. For practical application, blind tests are conducted on contaminated kitchen utensils and foods. The proposed technique is validated by the successful detection of bacterial species from the contaminated surfaces. The use of a 3D nanostructure swab, portable Raman device, and deep learning-based classification provides a powerful tool for rapid identification (≈5 min) of foodborne bacterial species. The detection strategy shows significant potential for reliable food safety monitoring, making a meaningful contribution to public health and the food industry.
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Affiliation(s)
- Hyunju Kang
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
- Department of Chemistry, Korea Advanced Institute of Science and Technology (KAIST), 291 Daehak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
| | - Junhyeong Lee
- Department of Mechanical Engineering, KAIST, 291 Daehak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
| | - Jeong Moon
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
- Department of Biomedical Engineering, University of Connecticut Health Center, Farmington, CT, 06032, USA
| | - Taegu Lee
- Department of Mechanical Engineering, KAIST, 291 Daehak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
| | - Jueun Kim
- Department of Energy Resources and Chemical Engineering, Kangwon National University, 346 Jungang-ro, Samcheok, Gangwon-do, 25913, Republic of Korea
- Division of Nano-Bio Sensors/Chips Development, National NanoFab Center (NNFC), 291 Daehak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
| | - Yeonwoo Jeong
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
| | - Eun-Kyung Lim
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
- Department of Nanobiotechnology, KRIBB School of Biotechnology, University of Science and Technology (UST), 217 Gajeong-ro, Yuseong-gu, Daejeon, 34113, Republic of Korea
- School of Pharmacy, Sungkyunkwan University (SKKU), 2066 Seobu-ro, Suwon, Gyeonggi-do, 16419, Republic of Korea
| | - Juyeon Jung
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
- School of Pharmacy, Sungkyunkwan University (SKKU), 2066 Seobu-ro, Suwon, Gyeonggi-do, 16419, Republic of Korea
| | - Yongwon Jung
- Department of Chemistry, Korea Advanced Institute of Science and Technology (KAIST), 291 Daehak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
| | - Seok Jae Lee
- Division of Nano-Bio Sensors/Chips Development, National NanoFab Center (NNFC), 291 Daehak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
| | - Kyoung G Lee
- Division of Nano-Bio Sensors/Chips Development, National NanoFab Center (NNFC), 291 Daehak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
| | - Seunghwa Ryu
- Department of Mechanical Engineering, KAIST, 291 Daehak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
| | - Taejoon Kang
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon, 34141, Republic of Korea
- School of Pharmacy, Sungkyunkwan University (SKKU), 2066 Seobu-ro, Suwon, Gyeonggi-do, 16419, Republic of Korea
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Jia Z, Luo Y, Wang D, Holliday E, Sharma A, Green MM, Roche MR, Thompson-Witrick K, Flock G, Pearlstein AJ, Yu H, Zhang B. Surveillance of pathogenic bacteria on a food matrix using machine-learning-enabled paper chromogenic arrays. Biosens Bioelectron 2024; 248:115999. [PMID: 38183791 DOI: 10.1016/j.bios.2024.115999] [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: 10/12/2023] [Revised: 12/26/2023] [Accepted: 01/01/2024] [Indexed: 01/08/2024]
Abstract
Global food systems can benefit significantly from continuous monitoring of microbial food safety, a task for which tedious operations, destructive sampling, and the inability to monitor multiple pathogens remain challenging. This study reports significant improvements to a paper chromogenic array sensor - machine learning (PCA-ML) methodology sensing concentrations of volatile organic compounds (VOCs) emitted on a species-specific basis by pathogens by streamlining dye selection, sensor fabrication, database construction, and machine learning and validation. This approach enables noncontact, time-dependent, simultaneous monitoring of multiple pathogens (Listeria monocytogenes, Salmonella, and E. coli O157:H7) at levels as low as 1 log CFU/g with over 90% accuracy. The report provides theoretical and practical frameworks demonstrating that chromogenic response, including limits of detection, depends on time integrals of VOC concentrations. The paper also discusses the potential for implementing PCA-ML in the food supply chain for different food matrices and pathogens, with species- and strain-specific identification.
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Affiliation(s)
- Zhen Jia
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA
| | - Yaguang Luo
- Environmental Microbial and Food Safety Lab and Food Quality Lab, U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD, 20705, USA
| | - Dayang Wang
- Department of Electrical and Computer Engineering, University of Massachusetts, Lowell, MA, 01854, USA
| | - Emma Holliday
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA
| | - Arnav Sharma
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA; School of Medicine, Duke University, Durham, NC, 27710, USA
| | - Madison M Green
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, 01854, USA
| | - Michelle R Roche
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, 01854, USA
| | | | - Genevieve Flock
- US Army Natick Soldier Research, Development, and Engineering Center, Natick, MA, 01760, USA
| | - Arne J Pearlstein
- Department of Mechanical Science and Engineering, University of Illinois Urbana-Champaign, Urbana, IL, 61801, USA
| | - Hengyong Yu
- Department of Electrical and Computer Engineering, University of Massachusetts, Lowell, MA, 01854, USA
| | - Boce Zhang
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA.
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Dong F, Ni T, Chen Y, Sun Y, Zheng Z, Li Y, Gong C, Ren L, Yan X, Wang G. Foodborne Disease Outbreaks Caused by Biotoxins in Yantai City: A 10-Year Spatiotemporal Monitoring Study. Foodborne Pathog Dis 2024; 21:194-202. [PMID: 38112728 DOI: 10.1089/fpd.2023.0112] [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: 12/21/2023] Open
Abstract
Unsafe food causes 600 million cases of foodborne diseases and 420,000 deaths every year. Meanwhile, biological toxins such as poisonous mushrooms, saponins, and aflatoxin can cause significant damage to humans. Therefore, it is particularly important to study foodborne disease outbreaks caused by biotoxins (FDOB). We collected FDOB in Yantai City from 2013 to 2022 and further established a corresponding database. Statistical analysis was carried out according to time, place, pathogen, and contamination of pathogenic factors. There were 128 FDOB, resulting in 417 patients and 6 deaths. The third quarter was a high season for foodborne disease outbreaks, the number of events, patients and deaths accounted for 65.63% (84/128), 55.88% (233/417), and 100% (6/6) of the total number, respectively. The highest number of outbreaks per 10,000 persons was Qixia (0.41), followed by Zhifu (0.36) and Laiyang (0.33). The top three causes of outbreaks were poisonous mushroom toxin, saponins and hemagglutinin, and Lagenaria siceraria (Molina) Standl. Sixty-five (50.78%) outbreaks were attributed to poisonous mushroom toxin, 18 (14.06%) outbreaks to saponin and hemagglutinin, and 12 (9.38%) outbreaks to L. siceraria (Molina) Standl. The largest number of outbreaks, patients and deaths all occurred in families, accounting for 82.81% (106/128) outbreaks, 66.19% (276/417) patients, and 100% (6/6) deaths, respectively. Followed by catering service establishments, accounting for 14.84% (19/128), 30.22% (126/417), and 0% (0/6), respectively. The main poisoning link of outbreaks was ingestion and misuse, accounting for 72.66% (93/128), followed by improper processing, accounting for 20.31% (26/128). It is necessary to carry out targeted family publicity and education, strengthen the integration of medical and prevention, explore innovative monitoring and early warning mechanisms for foodborne diseases, and reduce the occurrence of underreporting of foodborne disease outbreaks.
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Affiliation(s)
- Fengguang Dong
- Department of Nutrition and Food Hygiene, Yantai Center for Disease Control and Prevention, Yantai, China
| | - Tieying Ni
- Yantai City 120 Emergency Command Center, Yantai, China
| | - Youxia Chen
- Department of Nutrition and Food Hygiene, Yantai Center for Disease Control and Prevention, Yantai, China
| | - Yuelin Sun
- Department of Nutrition and Food Hygiene, Yantai Center for Disease Control and Prevention, Yantai, China
| | - Zhong Zheng
- Department of Nutrition and Food Hygiene, Yantai Center for Disease Control and Prevention, Yantai, China
| | - Yanshen Li
- College of Life Science, Yantai University, Yantai, China
| | - Chunbo Gong
- Department of Nutrition and Food Hygiene, Yantai Center for Disease Control and Prevention, Yantai, China
| | - Lili Ren
- School Office, Yantai Nurses School of Shandong, Yantai, China
| | - Xige Yan
- Department of Nutrition and Food Hygiene, Yantai Center for Disease Control and Prevention, Yantai, China
| | - Guiqiang Wang
- Department of Nutrition and Food Hygiene, Yantai Center for Disease Control and Prevention, Yantai, China
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Lee GM, Shin JK. Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment. Food Sci Anim Resour 2024; 44:309-325. [PMID: 38764504 PMCID: PMC11097036 DOI: 10.5851/kosfa.2024.e4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 01/03/2024] [Accepted: 01/03/2024] [Indexed: 05/21/2024] Open
Abstract
The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.
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Affiliation(s)
- Gyeong Mi Lee
- Food Processing Development Major,
Department of Culinary & Food Industry, Jeonju
University, Jeonju 55069, Korea
| | - Jung-Kue Shin
- Department of Korean Cuisine, Jeonju
University, Jeonju 55069, Korea
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Shruti A, Bage N, Kar P. Nanomaterials based sensors for analysis of food safety. Food Chem 2024; 433:137284. [PMID: 37703589 DOI: 10.1016/j.foodchem.2023.137284] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 08/10/2023] [Accepted: 08/23/2023] [Indexed: 09/15/2023]
Abstract
The freshnessof the food is a major issue because spoiled food lacks critical nutrients for growth and could be harmful to human health if consumed directly. Nanomaterials are captivating due to their unique properties like large surface area, high selectivity, small dimension, great biocompatibility and conductivity, real-time onsite analysis, etc. which give them an advantage over conventional evaluation techniques. Despite these advantages of nanomaterials used in food safety and their preservation, food products can still get affected by various environmental factors (like pH, temperature, etc.), making the use of time-temperature indicators more condescending. This review is a comprehensive study on food safety, its causes, the responsible analytes, their remedies by various nanomaterials, the development of various nanosensors, and the various challenges faced in maintaining food safety standards to reduce the risk of contaminants.
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Affiliation(s)
- Asparshika Shruti
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Nirgaman Bage
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Pradip Kar
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India.
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Lee D, Jung D, Jiang F, Junek GV, Park J, Liu H, Kong Y, Wang A, Kim Y, Choi KS, Wang J, Wang H. A Multi-Functional CMOS Biosensor Array With On-Chip DEP-Assisted Sensing for Rapid Low-Concentration Analyte Detection and Close-Loop Particle Manipulation With No External Electrodes. IEEE TRANSACTIONS ON BIOMEDICAL CIRCUITS AND SYSTEMS 2023; 17:1214-1226. [PMID: 38096094 DOI: 10.1109/tbcas.2023.3343068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
This article presents a fully-integrated dielectrophoresis (DEP)-assisted multi-functional CMOS biosensor array chip with 4096 working electrodes (WEs), 12288 photodiodes (PDs), reference electrodes (REs), and counter electrodes (CEs), while each WE and photodiode can be reconfigured to support on-chip DEP actuation, electrochemical potentiostat, optical shadow imaging, and complex impedance sensing. The proposed CMOS biosensor is an example of an actuation-assisted label-free biosensor for the rapid sensing of low-concentration analytes. The DEP actuator of the proposed CMOS biosensor does not require any external electrode. Instead, on-chip WE pairs can be re-used for DEP actuation to simplify the sensor array design. The CMOS biosensor is implemented in a standard 130-nm BiCMOS process. Theoretical analyses and finite element method (FEM) simulations of the on-chip DEP operations are conducted as proof of concept. Biological assay measurements (DEP actuation/electrochemical potentiostat/impedance sensing) with E.coli bacteria and microbeads (optical shadow imaging) demonstrate rapid detection of low-concentration analytes and simultaneous manipulation and detection of large particles. The on-chip DEP operations draw the analytes closer to the sensor electrode surface, which overcomes the diffusion limit and accelerates low-concentration analyte sensing. Moreover, the DEP-based movement of large particles can be readily detected by on-chip photodiode arrays to achieve close-loop manipulation and sensing of particles and droplets. These show the unique advantages of the DEP-assisted multi-functional biosensor.
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Zhu Q, Hu J, Liu N, Qi H, Du X, Cui Z, Sun Y, Liu Y, Hu S, Wu L, Zhou H, He Z, Ma J. Large-scale genomic survey and characterization of mcr genes carried by foodborne Cronobacter isolates. mSystems 2023; 8:e0045023. [PMID: 37695127 PMCID: PMC10654070 DOI: 10.1128/msystems.00450-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Accepted: 07/20/2023] [Indexed: 09/12/2023] Open
Abstract
IMPORTANCE Cronobacter is an emerging foodborne opportunistic pathogen, which can cause neonatal meningitis, bacteremia, and NEC by contaminating food. However, the entire picture of foodborne Cronobacter carriage of the mcr genes is not known. Here, we investigated the mcr genes of Cronobacter isolates by whole-genome sequencing and found 133 previously undescribed Cronobacter isolates carrying mcr genes. Further genomic analysis revealed that these mcr genes mainly belonged to the mcr-9 and mcr-10. Genomic analysis of the flanking structures of mcr genes revealed that two core flanking structures were prevalent in foodborne Cronobacter isolates, and the flanking structure carrying IS1R was found for the first time in this study.
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Affiliation(s)
- Qianhui Zhu
- School of Engineering Medicine, School of Engineering Medicine, Beijing Advanced Innovation Center for Big Data-Based Precision Medicine, Interdisciplinary Innovation Institute of Medicine and Engineering, Beihang University, Beijing, Hebei, China
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Institute of Microbiology, University of Chinese Academy of Sciences, Beijing, Hebei, China
| | - Jinrui Hu
- State Key Laboratory of Infectious Disease Prevention and Control, State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, Hebei, China
| | - Na Liu
- School of Engineering Medicine, School of Engineering Medicine, Beijing Advanced Innovation Center for Big Data-Based Precision Medicine, Interdisciplinary Innovation Institute of Medicine and Engineering, Beihang University, Beijing, Hebei, China
| | - Heyuan Qi
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Microbial Resource and Big Data Center, Microbial Resource and Big Data Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
| | - Xiaoli Du
- State Key Laboratory of Infectious Disease Prevention and Control, State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, Hebei, China
| | - Zhigang Cui
- State Key Laboratory of Infectious Disease Prevention and Control, State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, Hebei, China
| | - Yan Sun
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Microbial Resource and Big Data Center, Microbial Resource and Big Data Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
| | - Yadong Liu
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Institute of Microbiology, University of Chinese Academy of Sciences, Beijing, Hebei, China
| | - Songnian Hu
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Institute of Microbiology, University of Chinese Academy of Sciences, Beijing, Hebei, China
| | - Linhuan Wu
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Microbial Resource and Big Data Center, Microbial Resource and Big Data Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
| | - Haijian Zhou
- State Key Laboratory of Infectious Disease Prevention and Control, State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, Hebei, China
| | - Zilong He
- School of Engineering Medicine, School of Engineering Medicine, Beijing Advanced Innovation Center for Big Data-Based Precision Medicine, Interdisciplinary Innovation Institute of Medicine and Engineering, Beihang University, Beijing, Hebei, China
| | - Juncai Ma
- State Key Laboratory of Microbial Resources, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
- Microbial Resource and Big Data Center, Microbial Resource and Big Data Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, Hebei, China
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Cui T, Wu X, Mou T, Fan F. Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids. NPJ Sci Food 2023; 7:30. [PMID: 37316524 DOI: 10.1038/s41538-023-00207-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Accepted: 06/05/2023] [Indexed: 06/16/2023] Open
Abstract
A classic problem in preservation is the microbes can grow in low-moisture foods. In this paper, the water sorption, and thermodynamic properties of glucose/WPI solid matrices were measured, while their molecular mobility was analyzed and associated with the microbial growth of D. Hansenii at various aw and 30 °C. Although the sorption isotherms, Tg, and relaxation processes of studied matrices were affected by aw and WPI, the microbial growth showed highly dependent on water mobility rather than aw. Hence, we introduced water usability (Uw), derived from the mobility difference between system-involved water and liquid pure water explicating from the classical thermodynamic viewpoint, to describe the dynamic changes of water mobility in glucose/WPI matrices. Despite to aw, the yeast growth rate was enhanced at high Uw matrices concomitantly with a rapid cell doubling time. Therefore, the proposed Uw provides a better understanding of the water relationships of microorganisms in food preservation.
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Affiliation(s)
- Tingting Cui
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong, China
| | - Xukai Wu
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China
| | - Tian Mou
- School of Biomedical Engineering, Health Science Centre, Shenzhen University, Shenzhen, Guangdong, China.
| | - Fanghui Fan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China.
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong, China.
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Cui Q, Zhong Y, Shang W, Deng F, Wang B, Wu J, Wang P, Wan L, Wang K, Fang L, Dai R, Zhang H, Ledesma-Amaro R, Zhang Y, Huang J. Fluorescent Probe Combined with Photoelectric Analysis Technology for Detection of Escherichia coli. BIOSENSORS 2023; 13:150. [PMID: 36831916 PMCID: PMC9953772 DOI: 10.3390/bios13020150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/10/2023] [Accepted: 01/13/2023] [Indexed: 06/18/2023]
Abstract
Food safety is facing great challenges in preventing foodborne diseases caused by pathogenic pollution, especially in resource-limited areas. The rapid detection technique of microorganisms, such as immunological methods and molecular biological methods, plays a crucial key in timely bioanalysis and disease treatment strategies. However, it is difficult for these methods to simultaneously meet the criteria of simple operation, high specificity, and sensitivity, as well as low cost. Coconut water is known as the "water of life" in Hainan. It is a refreshing and nutritious beverage which is widely consumed due to its beneficial properties to health. Coconut water processing is an important pillar industry in Hainan. The detection of pathogenic microorganisms, such as Escherichia coli, in coconut water has become an important factor which has restricted the upgrading and development of this industry. Based on the needs of industrial development, we developed a microbial photoelectric detection system which was composed of a fluorescent probe detection reagent and a photoelectric sensor detection device. This system combined microbial enzyme targets, selective fluorescent substrate metabolism characteristics, and a photoelectric sensor signal transduction mechanism, which produce a strong signal with a high signal-to-noise ratio. The microbial detection system developed here has a simple structure, simple and convenient operation, short detecting time (≥2 h), and high sensitivity (1 CFU/mL). This system may also enable early warning and monitoring programs for other pathogenic microorganisms in order to promote the overall competitiveness of the Hainan coconut water industry.
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Affiliation(s)
- Qian Cui
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Yongjie Zhong
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Wenkai Shang
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Fuming Deng
- Coconut Research Center, Coconut Research Institute, Chinese Academy of Tropical Agricultural Science (CATAS), Haikou 570228, China
| | - Buhua Wang
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Jiajia Wu
- CAS Key Laboratory of Marine Environmental Corrosion and Bio-Fouling Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Peng Wang
- CAS Key Laboratory of Marine Environmental Corrosion and Bio-Fouling Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Liudang Wan
- Insititue of Biotechnology, ViewKr, Haikou 570228, China
| | - Keling Wang
- Insititue of Biotechnology, ViewKr, Haikou 570228, China
| | - Lingchen Fang
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Rui Dai
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Han Zhang
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Rodrigo Ledesma-Amaro
- Department of Bioengineering and Imperial College Centre for Synthetic Biology, Imperial College London, London SW7 2AZ, UK
| | - Yunuo Zhang
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Jiaomei Huang
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou 570228, China
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Labović SB, Joksimović I, Galić I, Knežević M, Mimović M. Food Safety Behaviours among Food Handlers in Different Food Service Establishments in Montenegro. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:997. [PMID: 36673753 PMCID: PMC9859110 DOI: 10.3390/ijerph20020997] [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: 12/01/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
Foodborne diseases in food facilities are a major public health problem, due mostly to the limited surveillance and educational level of food-handling workers. This study was conducted in 220 food service locations in Montenegro. Participants’ behaviour was assessed by a survey using the specifically designed structured questionnaire, administered before and after the training. To determine the effect of the training on the performance of food handlers, a microbiological analysis of food contact surfaces and food handlers’ hands was also performed. The behaviour of food handlers, viewed as a whole, is unacceptable. There was a statistically significant difference (<0.05) among participants who completed catering school compared with those who did not, regarding hand washing. The type of facility in which participants worked (restaurant, bakery, or pastry shop) revealed statistically significant differences (<0.05) in relation to hand washing, that is, restaurant employees had better habits than those from bakeries and pastry shops. Before the training, participants showed acceptable behaviour regarding hand hygiene, but it was much better after the training. Results of microbiological analyses of food contact surfaces and food handlers’ hands indicated better results after the education, especially with regard to hand swabs. The results of this study indicate the importance of education to improve food handling practices among food handlers, which might also decrease the possibilities for contamination of food.
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Affiliation(s)
| | - Ivana Joksimović
- Institute of Public Health, John Jackson bb, 81 000 Podgorica, Montenegro
| | - Igor Galić
- Institute of Public Health, John Jackson bb, 81 000 Podgorica, Montenegro
| | - Miro Knežević
- Clinical Centar Podgorica, Ljubljanska bb, 81 000 Podgorica, Montenegro
| | - Marijana Mimović
- Institute of Public Health, John Jackson bb, 81 000 Podgorica, Montenegro
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11
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Biorecognition elements appended gold nanoparticle biosensors for the detection of food-borne pathogens - A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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12
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Examining market and weather events as signals of an increased probability of Shiga toxin-producing Escherichia coli outbreaks linked to romaine lettuce. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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13
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Zhang R, Yang T, Zhang Q, Liu D, Elhadidy M, Ding T. Whole-genome sequencing: a perspective on sensing bacterial risk for food safety. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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14
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Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review. ScientificWorldJournal 2022; 2022:9901018. [PMID: 36193042 PMCID: PMC9525789 DOI: 10.1155/2022/9901018] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
Food-borne illnesses are a significant concern for consumers, the food industry, and food safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf life. Therefore, this review aimed to assess the literature regarding the potential of natural preservatives to enhance food safety and extend the shelf life of food products. The review paper indicated that natural antimicrobial agents that inhibit bacterial and fungal growth for better quality and shelf life have been of considerable interest in recent years. Natural antimicrobials are mainly extracted and isolated as secondary metabolites of plants, animals, and microorganisms. Plants, especially herbs and spices, are given more attention as a source of natural antimicrobials. Microorganisms used in food fermentation also produce different antimicrobial metabolites, including organic acids, hydrogen peroxide, and diacetyl, in addition to bacteriocins. Products of animal origin, such as tissues and milk, contain different antimicrobial agents. Natural antimicrobials are primarily extracted and purified before utilization for food product development. The extraction condition and purification of natural preservatives may change their structure and affect their functionality. Selecting the best extraction method coupled with minimal processing such as direct mechanical extraction seems to preserve active ingredients. The activity of natural antimicrobials could also be influenced by the source, time of harvesting, and stage of development. The effectiveness of natural antimicrobial compounds in food applications is affected by different factors, including food composition, processing method, and storage conditions. Natural antimicrobials are safe because they can limit microbial resistance and meet consumers’ demands for healthier foods.
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15
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Evaluation of Tourism Food Safety and Quality with Neural Networks. COMPUTATIONAL INTELLIGENCE AND NEUROSCIENCE 2022; 2022:9493415. [PMID: 36017462 PMCID: PMC9398720 DOI: 10.1155/2022/9493415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 07/08/2022] [Accepted: 07/21/2022] [Indexed: 12/04/2022]
Abstract
Food safety issues are inextricably linked to people's lives and, in extreme cases, endanger public safety and social stability. People are becoming increasingly concerned about food safety issues in a modern society with high-quality economic development. People's incomes are increasing day by day as the economy continues to grow, and the tourism industry has grown by leaps and bounds. However, many problems arose, such as the issue of food safety in tourism. Tourism food safety issues affect not only the development of the food industry but also the development of tourism. Food safety oversight of tourist attractions has always been a relatively concerning issue in the country, and it is also something that the general public is concerned about. It can be said that food safety supervision of tourist attractions is the most important thing in food safety supervision. In this context, it becomes an important task to evaluate the safety of tourist food. This work proposes a multiscale convolutional neural network (AMCNN) combined with neural networks and attention layers to realize the safety and quality evaluation of tourist food. The algorithm uses the lightweight Xception network as a basic model and utilizes multiscale depth-separable convolution modules of different sizes for feature extraction and fusion to extract richer food safety feature information. Furthermore, the convolutional attention module (CBAM) is embedded on the basis of the multiscale convolutional neural network, which makes the network model focus more on discriminative features.
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16
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Seroprevalence of pullorum disease in chicken across mainland China from 1982 to 2020: A systematic review and meta-analysis. Res Vet Sci 2022; 152:156-166. [PMID: 35973235 DOI: 10.1016/j.rvsc.2022.08.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 08/03/2022] [Accepted: 08/04/2022] [Indexed: 10/15/2022]
Abstract
Pullorum disease (PD), caused by the bacterium Salmonella pullorum, severely threatens the health of chickens worldwide, especially in China, and generating concerns for public health safety. Greater awareness of the seroprevalence may facilitate the prevention and control of this disease. We conducted systematic review and meta-analysis on the seroprevalence of PD in chicken flocks across mainland China. The results show that the overall pooled estimates of PD seroprevalence in chicken flocks was 18.2%. Furthermore, during 38-year period the seroprevalence of PD was markedly high in all seven regions, being at least 14.9% in central China. Our results suggest PD was highly prevalent in autumn, followed by winter. Chickens older than 120 days (22.6%, CI95: 14.5%-31.9%) had a significantly higher positive rate of PD than those <120 days in age (9.4%, CI95: 3.7%-17.4%). Additionally, the rearing mode used is a risk factor associated with the seroprevalence of PD, it being considerably lower for caged chickens (13.7%, CI95: 7.1%-22.0%) than free-range chickens (30.4%, CI95: 17.3-45.4%). Our findings demonstrate that PD still poses a major threat to poultry industries in mainland China, and therefore comprehensive and stringent strategies are needed to prevent and control this disease.
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17
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Krahulcová M, Cverenkárová K, Olejníková P, Micajová B, Koreneková J, Bírošová L. Characterization of Antibiotic Resistant Coliform Bacteria and Resistance Genes Isolated from Samples of Smoothie Drinks and Raw Milk. Foods 2022; 11:foods11091324. [PMID: 35564047 PMCID: PMC9101137 DOI: 10.3390/foods11091324] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/18/2022] [Accepted: 04/28/2022] [Indexed: 11/16/2022] Open
Abstract
Raw foodstuffs have been marked as a healthier alternative in the context of nutrient content and are becoming more popular with consumers. Thermally untreated foods may represent a microbiological risk connected with the possible presence of antimicrobial resistance. The aim of this study was to prove that popular raw food beverages such as smoothies and raw milk may be a source of antibiotic-resistant coliform bacteria and resistant genes. The majority of antibiotic-resistant isolates (110) were identified as Enterobacter spp., Escherichia coli, and species of Klebsiella spp., predominantly β-lactam and chloramphenicol resistant. Multidrug resistance has been registered in one-third of resistants. Overproduction of efflux pumps was clarified in 8 different bacteria. The majority of resistant isolates were strong biofilm producers. Antibiotic resistance gene blaOXA was detected in 25% of isolates, especially in E. coli. Resistance genes blaTEM and blaSHV were detected in 19% and 14%, respectively. This is the first study to point out that popular raw drinks such as smoothies or raw milk, besides their nutrient benefits, could represent a reservoir of antibiotic-resistant bacteria as well as antibiotic resistance genes. According to this, raw drinks could contribute to the dissemination of antibiotic resistance in the human gastrointestinal tract and environment.
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Affiliation(s)
- Monika Krahulcová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia; (K.C.); (B.M.); (J.K.); (L.B.)
- Correspondence: ; Tel.: +421-948-511-256
| | - Klára Cverenkárová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia; (K.C.); (B.M.); (J.K.); (L.B.)
| | - Petra Olejníková
- Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia;
| | - Barbora Micajová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia; (K.C.); (B.M.); (J.K.); (L.B.)
| | - Júlia Koreneková
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia; (K.C.); (B.M.); (J.K.); (L.B.)
| | - Lucia Bírošová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia; (K.C.); (B.M.); (J.K.); (L.B.)
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18
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Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability. SUSTAINABILITY 2022. [DOI: 10.3390/su14095212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Food waste is one of the fundamental issues when it comes to environmental impacts, and this type of waste results in the food’s loss itself, but also that of water, energy, fertilizers, and other resources used for its production. Many vegetable parts are removed from the final product before reaching retail (peels, roots, and seeds), and these raw materials are rich sources of highly valuable molecules such as phytochemicals, minerals, vitamins, and other compounds with health benefits (prevention of several diseases, improvement of the immune system, regulating gastrointestinal transit, and others). Therefore, substantial efforts have been made to find technological solutions to avoid food waste, namely through its reuse in the food chain, thus promoting the circular economy and sustainability. This review focuses on the biggest wastes generated by the food industry, the most common destinations, and case studies applying these by-products or biowaste in the food industry.
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19
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Russini V, Corradini C, De Marchis ML, Bogdanova T, Lovari S, De Santis P, Migliore G, Bilei S, Bossù T. Foodborne Toxigenic Agents Investigated in Central Italy: An Overview of a Three-Year Experience (2018-2020). Toxins (Basel) 2022; 14:40. [PMID: 35051016 PMCID: PMC8777671 DOI: 10.3390/toxins14010040] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 12/23/2021] [Accepted: 12/31/2021] [Indexed: 02/01/2023] Open
Abstract
Foodborne diseases (FBDs) represent a worldwide public health issue, given their spreadability and the difficulty of tracing the sources of contamination. This report summarises the incidence of foodborne pathogens and toxins found in food, environmental and clinical samples collected in relation to diagnosed or suspected FBD cases and submitted between 2018 and 2020 to the Food Microbiology Unit of the Istituto Zooprofilattico Sperimentale del Lazio e della Toscana (IZSLT). Data collected from 70 FBD investigations were analysed: 24.3% of them started with an FBD diagnosis, whereas a further 41.4% involved clinical diagnoses based on general symptomatology. In total, 5.6% of the 340 food samples analysed were positive for the presence of a bacterial pathogen, its toxins or both. Among the positive samples, more than half involved meat-derived products. Our data reveal the probable impact of the COVID-19 pandemic on the number of FBD investigations conducted. In spite of the serious impact of FBDs on human health and the economy, the investigation of many foodborne outbreaks fails to identify the source of infection. This indicates a need for the competent authorities to continue to develop and implement a more fully integrated health network.
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Affiliation(s)
| | | | - Maria Laura De Marchis
- Istituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”—Sezione di Roma, 00178 Rome, Italy; (V.R.); (C.C.); (T.B.); (S.L.); (P.D.S.); (G.M.); (S.B.); (T.B.)
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20
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Sharma S, Jaiswal S, Duffy B, Jaiswal AK. Advances in emerging technologies for the decontamination of the food contact surfaces. Food Res Int 2022; 151:110865. [PMID: 34980401 DOI: 10.1016/j.foodres.2021.110865] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 11/13/2021] [Accepted: 12/02/2021] [Indexed: 11/18/2022]
Abstract
Foodborne pathogens could be transferred to food from food contact surfaces contaminated by poor hygiene or biofilm formation. The food processing industry has various conditions favouring microbes' adherence, such as moisture, nutrients, and the microbial inoculums obtained from the raw material. The function of the ideal antimicrobial surface is preventing initial attachment of the microbes, killing the microbes or/and removing the dead bacteria. This review article provides detail about the challenges food industries are facing with respect to food contact materials. It also summarises the merits and demerits of several sanitizing methods developed for industrial use. Furthermore, it reviews the new and emerging techniques that enhance the efficiency of reducing microbial contamination. Techniques such as surface functionalisation, high-intensity ultrasound, cold plasma technologies etc. which have high potential to be used for the decontamination of food contact surfaces are discussed. The emerging designs of antibacterial surfaces provide the opportunity to reduce or eradicate the adhesion of microorganisms. The most important purpose of these surfaces is to prevent the attachment of bacteria and to kill the bacteria that come in contact. These emerging technologies have a high potential for developing safe and inert food contact materials for the food industry.
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Affiliation(s)
- Shubham Sharma
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland; Centre for Research in Engineering and Surface Technology (CREST-Gateway), FOCAS Institute, Technological University Dublin - City Campus, Kevin Street, Dublin D08 CKP1, Ireland
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland.
| | - Brendan Duffy
- Centre for Research in Engineering and Surface Technology (CREST-Gateway), FOCAS Institute, Technological University Dublin - City Campus, Kevin Street, Dublin D08 CKP1, Ireland
| | - Amit K Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland
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21
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Zand E, Froehling A, Schoenher C, Zunabovic-Pichler M, Schlueter O, Jaeger H. Potential of Flow Cytometric Approaches for Rapid Microbial Detection and Characterization in the Food Industry-A Review. Foods 2021; 10:3112. [PMID: 34945663 PMCID: PMC8701031 DOI: 10.3390/foods10123112] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/14/2021] [Accepted: 11/16/2021] [Indexed: 12/11/2022] Open
Abstract
As microbial contamination is persistent within the food and bioindustries and foodborne infections are still a significant cause of death, the detection, monitoring, and characterization of pathogens and spoilage microorganisms are of great importance. However, the current methods do not meet all relevant criteria. They either show (i) inadequate sensitivity, rapidity, and effectiveness; (ii) a high workload and time requirement; or (iii) difficulties in differentiating between viable and non-viable cells. Flow cytometry (FCM) represents an approach to overcome such limitations. Thus, this comprehensive literature review focuses on the potential of FCM and fluorescence in situ hybridization (FISH) for food and bioindustry applications. First, the principles of FCM and FISH and basic staining methods are discussed, and critical areas for microbial contamination, including abiotic and biotic surfaces, water, and air, are characterized. State-of-the-art non-specific FCM and specific FISH approaches are described, and their limitations are highlighted. One such limitation is the use of toxic and mutagenic fluorochromes and probes. Alternative staining and hybridization approaches are presented, along with other strategies to overcome the current challenges. Further research needs are outlined in order to make FCM and FISH even more suitable monitoring and detection tools for food quality and safety and environmental and clinical approaches.
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Affiliation(s)
- Elena Zand
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria;
| | - Antje Froehling
- Leibniz Institute for Agricultural Engineering and Bioeconomy, Quality and Safety of Food and Feed, 14469 Potsdam, Germany; (A.F.); (O.S.)
| | - Christoph Schoenher
- Institute of Sanitary Engineering and Water Pollution Control, University of Natural Resources and Life Sciences, 1190 Vienna, Austria; (C.S.); (M.Z.-P.)
| | - Marija Zunabovic-Pichler
- Institute of Sanitary Engineering and Water Pollution Control, University of Natural Resources and Life Sciences, 1190 Vienna, Austria; (C.S.); (M.Z.-P.)
| | - Oliver Schlueter
- Leibniz Institute for Agricultural Engineering and Bioeconomy, Quality and Safety of Food and Feed, 14469 Potsdam, Germany; (A.F.); (O.S.)
| | - Henry Jaeger
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria;
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22
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Fanzo J, Rudie C, Sigman I, Grinspoon S, Benton TG, Brown ME, Covic N, Fitch K, Golden CD, Grace D, Hivert MF, Huybers P, Jaacks LM, Masters WA, Nisbett N, Richardson RA, Singleton CR, Webb P, Willett WC. Sustainable food systems and nutrition in the 21st century: a report from the 22nd annual Harvard Nutrition Obesity Symposium. Am J Clin Nutr 2021; 115:18-33. [PMID: 34523669 PMCID: PMC8755053 DOI: 10.1093/ajcn/nqab315] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Accepted: 09/10/2021] [Indexed: 01/02/2023] Open
Abstract
Food systems are at the center of a brewing storm consisting of a rapidly changing climate, rising hunger and malnutrition, and significant social inequities. At the same time, there are vast opportunities to ensure that food systems produce healthy and safe food in equitable ways that promote environmental sustainability, especially if the world can come together at the UN Food Systems Summit in late 2021 and make strong and binding commitments toward food system transformation. The NIH-funded Nutrition Obesity Research Center at Harvard and the Harvard Medical School Division of Nutrition held their 22nd annual Harvard Nutrition Obesity Symposium entitled "Global Food Systems and Sustainable Nutrition in the 21st Century" in June 2021. This article presents a synthesis of this symposium and highlights the importance of food systems to addressing the burden of malnutrition and noncommunicable diseases, climate change, and the related economic and social inequities. Transformation of food systems is possible, and the nutrition and health communities have a significant role to play in this transformative process.
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Affiliation(s)
| | - Coral Rudie
- Division of Gastroenterology, Hepatology and Nutrition, Boston Children's Hospital, Boston, MA, USA
| | - Iman Sigman
- Metabolism Unit, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA
| | - Steven Grinspoon
- Metabolism Unit, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA
| | - Tim G Benton
- Energy, Environment and Resources Programme, Chatham House, London, United Kingdom
| | - Molly E Brown
- Department of Geographical Sciences, University of Maryland College Park, College Park, MD, USA
| | - Namukolo Covic
- International Food Policy Research Institute, Addis Ababa, Ethiopia
| | - Kathleen Fitch
- Metabolism Unit, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA
| | - Christopher D Golden
- Department of Nutrition, Harvard TH Chan School of Public Health, Boston, MA, USA
| | - Delia Grace
- Natural Resources Institute, University of Greenwich, Chatham Maritime, United Kingdom,Animal and Human Health, International Livestock Research Institute, Nairobi, Kenya
| | - Marie-France Hivert
- Department of Population Medicine, Harvard Pilgrim Health Care Institute, Harvard Medical School, Boston, MA, USA
| | - Peter Huybers
- Department of Earth and Planetary Sciences, Harvard University, Boston, MA, USA
| | - Lindsay M Jaacks
- Global Academy of Agriculture and Food Security, The University of Edinburgh, Edinburgh, United Kingdom
| | - William A Masters
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - Nicholas Nisbett
- Health and Nutrition Cluster, Institute of Development Studies, Falmer, United Kingdom
| | | | - Chelsea R Singleton
- Department of Social, Behavioral, and Population Sciences, Tulane University School of Public Health and Tropical Medicine, New Orleans, LA, USA
| | - Patrick Webb
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - Walter C Willett
- Department of Epidemiology, Harvard TH Chan School of Public Health, Boston, MA, USA
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23
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Gutiérrez-Gamboa G, Mengyuan W, Moreno-Simunovic Y, Sun X, Fang Y. Potential opportunities of thinned clusters in viticulture: a mini review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4435-4443. [PMID: 33611788 DOI: 10.1002/jsfa.11170] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 02/05/2021] [Accepted: 02/20/2021] [Indexed: 06/12/2023]
Abstract
Crop thinning is a common practice performed in the vineyard consisting of whole clusters or individual fruits being removed after flowering is attained. Current studies have reported that unripe grape products as verjuice and sour grape sauce contain high content of bioactive compounds such as polyphenols, sugars, organic acids, nitrogenous compounds and sterols. This mini-review overviewed the bioactive components obtained from thinned unripe grapes such as phenolic compounds, sugars, organic acids, minerals, nitrogen compounds and sterols, and their use as antibrowning and whitening agents, natural catalysts, food preservative and food additive. In addition, their beneficial effects for human health also were reviewed, as well as the practices to maximize the extraction of antioxidant compounds. Therefore, revalorizing the waste from this management practice in viticulture can increase the vineyard sustainability and farmers' economic profits. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Wei Mengyuan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | | | - XiangYu Sun
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Yulin Fang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
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24
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He S, Shi X. Microbial Food Safety in China: Past, Present, and Future. Foodborne Pathog Dis 2021; 18:510-518. [PMID: 34242111 DOI: 10.1089/fpd.2021.0009] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Food safety is a major public health issue worldwide, especially in heavily populated countries such as China. As in other countries, the predominant food safety issues in China are foodborne diseases caused by microbial pathogens. Hence, this review provides a systematic overview on microbial food safety in the past, present, and future in China. Management of microbial food safety in China is generally divided into three stages: Stage I before 2000, Stage II from 2000 to 2009, and Stage III from 2010 to present. At Stage I, China's main food concern gradually shifted from food security to food safety. At Stage II, foodborne pathogen surveillance was initiated and gradually became a focus of microbial food safety marked by the establishment of national food contamination monitoring system in 2000 and the promulgation of China Food Safety Law in 2009, although chemical food safety was considered a priority issue during this stage. At Stage III, microbial food safety was recognized as a high priority supported by many national food safety policies such as the launch of a national foodborne disease molecular tracing network in 2013 and the revision of China Food Safety Law in 2015. Advancement in food safety education and research support by central and local governments has also made significant contributions to tackling and solving microbial food safety problems. Management in the future should be focused on active involvement of food industries in mitigating microbial risks by introducing ISO 22000, regulatory enforcement to oversee compliances to standards and rules, and application of molecular tools for fast detection and source tracking to support decision-making. Future research efforts may include, but are not limited to, exploitation of interaction mechanisms among pathogenic bacteria, food and gut microbiota, smart traceability of microbial hazards, and development of novel antimicrobial strategies.
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Affiliation(s)
- Shoukui He
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
| | - Xianming Shi
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
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Yi J, Huang K, Ma Y, Sun G, Young GM, Nitin N. Antimicrobial N-Halamine incorporated Poly(Vinyl alcohol-co-ethylene) films for reducing cross-contamination of fresh produce. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107880] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Kumagai Y, Pires SM, Kubota K, Asakura H. Attributing Human Foodborne Diseases to Food Sources and Water in Japan Using Analysis of Outbreak Surveillance Data. J Food Prot 2020; 83:2087-2094. [PMID: 32649749 DOI: 10.4315/jfp-20-151] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 07/10/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT In Japan, strategies for ensuring food safety have been developed without reliable scientific evidence on the relationship between foodborne diseases and food sources. This study aimed to provide information on the proportions of foodborne diseases caused by seven major causative pathogens (Campylobacter spp., Salmonella, enterohemorrhagic Escherichia coli [EHEC], Vibrio parahaemolyticus, Clostridium perfringens, Staphylococcus aureus, and norovirus) attributed to foods and to explore factors affecting changes in these source attribution proportions over time using analysis of outbreak surveillance data. For the calculation of the number of outbreaks attributed to each source, simple-food outbreaks were assigned to the single-food category in question, and complex-food outbreaks were classified under each category proportional to the estimated probability. During 2007 to 2018, 8,730 outbreaks of foodborne diseases caused by seven pathogens were reported, of which 6,690 (76.6%) were of unknown source. We estimated the following source attribution proportions of foodborne diseases: chicken products (80.3%, 95% uncertainty interval [UI] 80.1 to 80.4) for Campylobacter spp.; beef products (50.1%, UI 47.0 to 51.5) and vegetables (42.3%, UI 40.9 to 45.5) for EHEC; eggs (34.6%, UI 27.8 to 41.4) and vegetables (34.4%, UI 27.8 to 40.8) for Salmonella; finfish (50.3%, UI 33.3 to 66.7) and shellfish (49.7%, UI 33.3 to 66.7) for V. parahaemolyticus; grains and beans (57.8%, UI 49.7 to 64.9) for S. aureus; vegetables (63.6%, UI 48.5 to 74.6), chicken products (12.7%, UI 4.6 to 21.5), and beef products (11.1%, UI 8.5 to 13.1) for C. perfringens; and shellfish (75.5%, UI 74.7 to 76.2) for norovirus. In this study, we provide the best available evidence-based information to evaluate the link between foodborne diseases and foods. Our results on source attribution for Campylobacter spp. and EHEC suggest that the strict health regulations for raw beef were reflected in the proportions of these diseases attributed to this food. HIGHLIGHTS
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Affiliation(s)
- Yuko Kumagai
- Laboratory of Foodborne Diseases, Department of Human Ecology, The Wayo Women's University, 2-3-1, Kohnodai, Ichicawa City, Chiba 272-8533, Japan (ORCID: https://orcid.org/0000-0001-6205-2736 [Y.K.])
| | - Sara Monteiro Pires
- National Food Institute, Technical University of Denmark, Kemitorvet, Building 201, Room 116, 2800 Kgs. Lyngby, Denmark
| | - Kunihiro Kubota
- National Institute of Health Sciences, 3-25-26, Tonomachi, Kawasaki-ku, Kawasaki City, Kanagawa 210-9501, Japan
| | - Hiroshi Asakura
- National Institute of Health Sciences, 3-25-26, Tonomachi, Kawasaki-ku, Kawasaki City, Kanagawa 210-9501, Japan
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Dias VHC, Malacrida AM, Dos Santos AR, Batista AFP, Campanerut-Sá PAZ, Braga G, Bona E, Caetano W, Mikcha JMG. pH interferes in photoinhibitory activity of curcumin nanoencapsulated with pluronic® P123 against Staphylococcus aureus. Photodiagnosis Photodyn Ther 2020; 33:102085. [PMID: 33157329 DOI: 10.1016/j.pdpdt.2020.102085] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 10/13/2020] [Accepted: 10/26/2020] [Indexed: 11/25/2022]
Abstract
Microbial contamination control is a public health concern and challenge for the food industry. Antimicrobial technologies employing natural agents may be useful in the food industry for these purposes. This work aimed to investigate the effect of photodynamic inactivation using curcumin in Pluronic® P123 nanoparticles (Cur/P123) at different pH and blue LED light against Staphylococcus aureus. Bacterial photoinactivation was conducted using different photosensitizer concentrations and exposure times at pH 5.0, 7.2 and 9.0. A mixture design was applied to evaluate the effects of exposure time (dark and light incubation) on the photoinhibitory effect. S. aureus was completely inactivated at pH 5.0 by combining low concentrations of Cur/P123 (7.80-30.25 μmol/L) and light doses (6.50-37.74 J/cm2). According to the mathematical model, dark incubation had low significance in bacterial inactivation at pH 5.0 and 9.0. No effect in bacterial inactivation was observed at pH 7.2. Cur/P123 with blue LED was effective in inactivating S. aureus. The antimicrobial effect of photodynamic inactivation was also pH-dependent.
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Affiliation(s)
| | - Amanda Milene Malacrida
- Department of Clinical Analyses and Biomedicine, State University of Maringá, Maringá, Paraná, Brazil.
| | | | | | | | - Gustavo Braga
- Department of Chemistry, State University of Maringá, Maringá, Paraná, Brazil
| | - Evandro Bona
- Department of Food, Federal Technological University of Paraná, Campo Mourão, Paraná, Brazil
| | - Wilker Caetano
- Department of Chemistry, State University of Maringá, Maringá, Paraná, Brazil
| | - Jane Martha Graton Mikcha
- Department of Agrarian Sciences, State University of Maringá, Maringá, Paraná, Brazil; Department of Clinical Analyses and Biomedicine, State University of Maringá, Maringá, Paraná, Brazil
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Kumar V, Sinha AK, Uka A, Antonacci A, Scognamiglio V, Mazzaracchio V, Cinti S, Arduini F. Multi-potential biomarkers for seafood quality assessment: Global wide implication for human health monitoring. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.116056] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Waldman L, Hrynick TA, Benschop J, Cleaveland S, Crump JA, Davis MA, Mariki B, Mmbaga BT, Mtui-Malamsha N, Prinsen G, Sharp J, Swai ES, Thomas KM, Zadoks RN. Meat Safety in Northern Tanzania: Inspectors' and Slaughter Workers' Risk Perceptions and Management. Front Vet Sci 2020; 7:309. [PMID: 32626728 PMCID: PMC7314929 DOI: 10.3389/fvets.2020.00309] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Accepted: 05/05/2020] [Indexed: 01/21/2023] Open
Abstract
Through a social scientific lens, this paper considers the risk perceptions and "risk-based decision-making" of two key groups in a northern Tanzanian context: (1) frontline government meat inspectors and health officers charged with ensuring that red meat sold commercially is safe for people to consume, and (2) the workers who slaughter and process cattle and red meat prior to its sale in rural butcheries. In contrast to techno-scientific understandings of disease risk and "rational" approaches to its management, this paper foregrounds the role of social, economic and institutional context in shaping the perceptions and practices around meat safety of these actors whose daily, close proximity to meat means they play a significant role in mitigating potential meat-borne disease. We show how limited resources, and a combination of scientific and local knowledge and norms result in "situated expertise" and particular forms of risk perception and practice which both enhance and compromise meat safety in different ways. Actors' shared concerns with what is visible, ensures that visibly unsafe or abnormal meat is excluded from sale, and that infrastructure and meat is kept "clean" and free of certain visible contaminants such as soil or, on occasion, feces. While such contaminants serve as a good proxy for pathogen presence, meat inspectors and especially slaughter workers were much less aware of or concerned with invisible pathogens that may compromise meat safety. The role of process and meat handling did not figure very strongly in their concerns. Microorganisms such as Salmonella and Campylobacter, which can easily be transferred onto meat and persist in slaughter and meat sale environments, went unacknowledged. Although health officers expressed more concern with hygiene and meat handling, their influence over slaughter process and butchery operations was unclear. Ultimately, recognizing the perceptions and practices of frontline actors who engage with meat, and the ways in which social, material and institutional realities shape these, is important for understanding how decisions about risk and meat safety are made in the complexity and context of everyday life, and thus for finding effective ways to support them to further enhance their work.
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Affiliation(s)
- Linda Waldman
- Institute of Development Studies, University of Sussex, Brighton, United Kingdom
| | - Tabitha A. Hrynick
- Institute of Development Studies, University of Sussex, Brighton, United Kingdom
| | - Jackie Benschop
- EpiLab, School of Veterinary Science, Massey University, Palmerston North, New Zealand
| | - Sarah Cleaveland
- Institute of Biodiversity, Animal Health and Comparative Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, United Kingdom
- Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania
| | - John A. Crump
- Centre for International Health, Dunedin School of Medicine, University of Otago, Dunedin, New Zealand
- Kilimanjaro Christian Medical University College, Tumaini University, Moshi, Tanzania
- Kilimanjaro Christian Medical Centre, Moshi, Tanzania
| | - Margaret A. Davis
- Paul G. Allen School for Global Animal Health, College of Veterinary Medicine, Washington State University, Pullman, WA, United States
| | | | - Blandina T. Mmbaga
- Kilimanjaro Christian Medical University College, Tumaini University, Moshi, Tanzania
- Kilimanjaro Christian Medical Centre, Moshi, Tanzania
- Kilimanjaro Clinical Research Institute, Good Samaritan Foundation, Moshi, Tanzania
| | | | - Gerard Prinsen
- School of People, Environment and Planning, Massey University, Palmerston North, New Zealand
| | - Joanne Sharp
- School of Geographical and Earth Sciences, University of Glasgow, Glasgow, United Kingdom
| | | | - Kate M. Thomas
- Centre for International Health, Dunedin School of Medicine, University of Otago, Dunedin, New Zealand
- Kilimanjaro Clinical Research Institute, Good Samaritan Foundation, Moshi, Tanzania
| | - Ruth N. Zadoks
- Institute of Biodiversity, Animal Health and Comparative Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, United Kingdom
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Ali AA, Altemimi AB, Alhelfi N, Ibrahim SA. Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review. BIOSENSORS 2020; 10:E58. [PMID: 32486225 PMCID: PMC7344754 DOI: 10.3390/bios10060058] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/22/2020] [Accepted: 05/27/2020] [Indexed: 12/14/2022]
Abstract
The use of biosensors is considered a novel approach for the rapid detection of foodborne pathogens in food products. Biosensors, which can convert biological, chemical, or biochemical signals into measurable electrical signals, are systems containing a biological detection material combined with a chemical or physical transducer. The objective of this review was to present the effectiveness of various forms of sensing technologies for the detection of foodborne pathogens in food products, as well as the criteria for industrial use of this technology. In this article, the principle components and requirements for an ideal biosensor, types, and their applications in the food industry are summarized. This review also focuses in detail on the application of the most widely used biosensor types in food safety.
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Affiliation(s)
- Athmar A. Ali
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61001, Iraq; (A.A.A.); (A.B.A.); (N.A.)
| | - Ammar B. Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61001, Iraq; (A.A.A.); (A.B.A.); (N.A.)
| | - Nawfal Alhelfi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61001, Iraq; (A.A.A.); (A.B.A.); (N.A.)
| | - Salam A. Ibrahim
- Food and Nutritional Science Program, North Carolina A & T State University, Greensboro, NC 27411, USA
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Wang S, Fu L, Chen G, Xiao H, Pan D, Shi R, Yang L, Sun G. Multisite survey of bacterial contamination in ready-to-eat meat products throughout the cooking and selling processes in urban supermarket, Nanjing, China. Food Sci Nutr 2020; 8:2427-2435. [PMID: 32405399 PMCID: PMC7215203 DOI: 10.1002/fsn3.1532] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 01/19/2020] [Accepted: 01/22/2020] [Indexed: 11/26/2022] Open
Abstract
OBJECTIVE Ready-to-eat (RTE) meat is a kind of popular instant food easily contaminated by microbes, which is one of the causes of foodborne diseases. This study analyzes the possible sources of RTE food bacterial contamination during processing and subsequent selling. METHOD Samples of eight kinds of RTE meat were collected from four supermarkets in Nanjing, China. The knives, chopping boards, trays(containers of food), clamps, air, water, and hands of the sales staff were sampled, and the enumeration of aerobic plate count and total coliforms and pathogenic bacteria was performed. RESULTS The survey revealed that poor hygienic levels was the causes that RTE meat products were contaminated by bacteria at different levels. With regard to pathogen, the incidences of Salmonella spp. and Staphylococcus aureus were 4.2% and 2.1%, respectively. These results also revealed that the bacterial contamination of RTE food was caused by the air, as well as clamps, chopping boards, knives, trays, and hands of the operators. The total number of aerobic colonies were positively correlated with the amount of RTE food in one pot (r = .87728, p = .0217), and negatively correlated with the maximum temperature in the center of the meat (r = -.81633, p = .0475). CONCLUSION The high number of bacteria in RTE foods indicates potential food safety risks and the need to improve the health of supermarket sales staff. The most important thing is to determine how to raise hygiene awareness of employees through food safety education. Meanwhile, a comprehensive set of regulations on hand cleaning and disinfection should be developed to facilitate public health and reduce foodborne illness caused by the consumption of RTE food.
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Affiliation(s)
- Shao‐Kang Wang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Educationand Department of Nutrition and Food HygieneSchool of Public HealthSoutheast UniversityNanjingChina
| | - Ling‐Meng Fu
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Educationand Department of Nutrition and Food HygieneSchool of Public HealthSoutheast UniversityNanjingChina
| | - Guo‐Wei Chen
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Educationand Department of Nutrition and Food HygieneSchool of Public HealthSoutheast UniversityNanjingChina
| | - Hong‐Mei Xiao
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Educationand Department of Nutrition and Food HygieneSchool of Public HealthSoutheast UniversityNanjingChina
| | - Da Pan
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Educationand Department of Nutrition and Food HygieneSchool of Public HealthSoutheast UniversityNanjingChina
| | - Ruo‐Fu Shi
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Educationand Department of Nutrition and Food HygieneSchool of Public HealthSoutheast UniversityNanjingChina
- Environments and Bioengineering InstituteNanjing University of Science and TechnologyNanjingChina
| | - Li‐Gang Yang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Educationand Department of Nutrition and Food HygieneSchool of Public HealthSoutheast UniversityNanjingChina
| | - Gui‐Ju Sun
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Educationand Department of Nutrition and Food HygieneSchool of Public HealthSoutheast UniversityNanjingChina
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32
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Igiehon OO, Adekoya AE, Idowu AT. A review on the consumption of vended fruits: microbial assessment, risk, and its control. FOOD QUALITY AND SAFETY 2020. [DOI: 10.1093/fqsafe/fyaa014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Abstract
Fruits are very beneficial to health and their consumption has been recommended in daily diets. However, when fresh fruits are harvested and processed into sliced ready-to-eat or vended forms for sale, hygienic procedures are neglected. Thus, they are easily infested by pathogens. In addition, uneducated vendors who sell these fruits often display or hawk them on the streets in contaminated containers, utensils, or dirty environments. This poses a great threat to the health of consumers. In the light of this realization, some microbial assessments have been carried out to ascertain the safety of these vended fruits, thus making it a necessity to exploit the outcomes of some of these microbial assessments on vended fruits in order to sensitize the consumers on the effect of their consumption and mitigate risk by improving their quality. This will assist to lower certain health concerns, an outbreak of diseases, and death.
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Affiliation(s)
| | | | - Anthony Temitope Idowu
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
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Wang M, Zhao W, Lei S, Zou W, Hu W, Liu H, Guo Z, Ren L, Zhou X, Chen Z. Rational design of MnO nanoparticles assemblies for sensitive magnetic relaxation detection of melamine. Talanta 2020; 208:120359. [PMID: 31816689 DOI: 10.1016/j.talanta.2019.120359] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2019] [Revised: 09/05/2019] [Accepted: 09/14/2019] [Indexed: 12/01/2022]
Abstract
A versatile protocol has been developed for highly sensitive magnetic relaxation detection of the analyte based on the fabrication of MnO nanoparticles (NPs) assemblies. Based on the strategy that positively charged analyte could induce the assembly of negatively charged MnO NPs through electrostatic interaction, which will generate the change of magnetic relaxation rate of MnO NPs, we achieved highly sensitive and convenient detection of the analytes. By applying the detection of melamine as an example, we found that the detection limit can be as low as 0.733 ppb. Furthermore, this strategy has been applied for the initially detection of commercially available milk spiked with melamine as proof of its potential applicability of detection in complicated food samples.
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Affiliation(s)
- Muxue Wang
- Department of Biomaterials, College of Materials, Xiamen, 361005, People's Republic of China
| | - Wen Zhao
- Department of Biomaterials, College of Materials, Xiamen, 361005, People's Republic of China
| | - Shenglan Lei
- Department of Biomaterials, College of Materials, Xiamen, 361005, People's Republic of China
| | - Wenqiong Zou
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance Research, School of Electronic Science and Engineering, Xiamen University, Xiamen, 361005, People's Republic of China
| | - Wenxin Hu
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02115, United States
| | - Huihui Liu
- Hubei Provincial Key Laboratory of Natural Product Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang 443002, People's Republic of China
| | - Zhiyong Guo
- Hubei Provincial Key Laboratory of Natural Product Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang 443002, People's Republic of China
| | - Lei Ren
- Department of Biomaterials, College of Materials, Xiamen, 361005, People's Republic of China
| | - Xi Zhou
- Department of Biomaterials, College of Materials, Xiamen, 361005, People's Republic of China; Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02115, United States.
| | - Zhiwei Chen
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance Research, School of Electronic Science and Engineering, Xiamen University, Xiamen, 361005, People's Republic of China; Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02115, United States.
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Grout L, Baker MG, French N, Hales S. A Review of Potential Public Health Impacts Associated With the Global Dairy Sector. GEOHEALTH 2020; 4:e2019GH000213. [PMID: 32159049 PMCID: PMC7017588 DOI: 10.1029/2019gh000213] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 12/18/2019] [Accepted: 12/20/2019] [Indexed: 05/04/2023]
Abstract
Strong demand for dairy products has led to a global increase in dairy production. In many parts of the world, dairy systems are undergoing rapid intensification. While increased production may contribute to food security, higher dairy stocking rates in some regions have resulted in increased pressure on natural resources with the potential to affect public health and wellbeing. The aim of this review was to identify and describe the potential health harms and benefits associated with dairy production and consumption. Electronic databases Medline, Embase, Scopus, Web of Science, PubMed, and Google Scholar were searched for published literature that investigated human health impacts of dairy production and consumption. Occupational hazards, environmental health impacts, ecosystem health impacts, foodborne hazards, and diet-related chronic diseases were identified as potential public health hazards. Some impacts, notably climate change, extend beyond directly exposed populations. Dairy production and consumption are also associated with important health benefits through the provision of nutrients and economic opportunities. As the global dairy sector increases production, exposure to a range of hazards must be weighed with these benefits. The review of impacts presented here can provide an input into decision making about optimal levels of dairy production and consumption, local land use, and identification and management of specific hazards from this sector. Future research should consider multiple exposure routes, socioeconomic implications, and environmental factors, particularly in regions heavily dependent on dairy farming.
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Affiliation(s)
- Leah Grout
- Department of Public HealthUniversity of OtagoWellingtonNew Zealand
| | - Michael G. Baker
- Department of Public HealthUniversity of OtagoWellingtonNew Zealand
| | - Nigel French
- School of Veterinary Science, Hopkirk Research InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Simon Hales
- Department of Public HealthUniversity of OtagoWellingtonNew Zealand
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Garre A, Boué G, Fernández PS, Membré JM, Egea JA. Evaluation of Multicriteria Decision Analysis Algorithms in Food Safety: A Case Study on Emerging Zoonoses Prioritization. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2020; 40:336-351. [PMID: 31469918 DOI: 10.1111/risa.13391] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 07/26/2019] [Accepted: 07/27/2019] [Indexed: 06/10/2023]
Abstract
Decision making in food safety is a complex process that involves several criteria of different nature like the expected reduction in the number of illnesses, the potential economic or health-related cost, or even the environmental impact of a given policy or intervention. Several multicriteria decision analysis (MCDA) algorithms are currently used, mostly individually, in food safety to rank different options in a multifactorial environment. However, the selection of the MCDA algorithm is a decision problem on its own because different methods calculate different rankings. The aim of this study was to compare the impact of different uncertainty sources on the rankings of MCDA problems in the context of food safety. For that purpose, a previously published data set on emerging zoonoses in the Netherlands was used to compare different MCDA algorithms: MMOORA, TOPSIS, VIKOR, WASPAS, and ELECTRE III. The rankings were calculated with and without considering uncertainty (using fuzzy sets), to assess the importance of this factor. The rankings obtained differed between algorithms, emphasizing that the selection of the MCDA method had a relevant impact in the rankings. Furthermore, considering uncertainty in the ranking had a high influence on the results. Both factors were more relevant than the weights associated with each criterion in this case study. A hierarchical clustering method was suggested to aggregate results obtained by the different algorithms. This complementary step seems to be a promising way to decrease extreme difference among algorithms and could provide a strong added value in the decision-making process.
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Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Geraldine Boué
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes, France
| | - Pablo S Fernández
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
| | | | - Jose A Egea
- Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, Murcia, Spain
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Pigłowski M. Comparative analysis of notifications regarding mycotoxins in the Rapid Alert System for Food and Feed (RASFF). QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1398] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Pigłowski
- Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland
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37
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Youssef H, El-Naggar ME, Fouda F, Youssef AM. Antimicrobial packaging film based on biodegradable CMC/PVA-zeolite doped with noble metal cations. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100378] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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Aijuka M, Buys EM. Persistence of foodborne diarrheagenic Escherichia coli in the agricultural and food production environment: Implications for food safety and public health. Food Microbiol 2019; 82:363-370. [DOI: 10.1016/j.fm.2019.03.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 03/11/2019] [Accepted: 03/16/2019] [Indexed: 02/07/2023]
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Abstract
Since the 1960s, global trade in food and feed has increased rapidly, and the number of countries at least partially reliant on this trade has sprouted into complex International Agrifood Trade Networks (IATN). IATNs have obscured the already-labyrinthine causal webs of food-borne diseases, and the usual methods for demonstrating causal links between IATNs and food-borne diseases yield results that are, at best, inconclusive. At the same time, responses are being offered which will, if implemented, likely to have unintended negative consequences. In this context, risk analysis (RA) is being used in situations for which it was not designed, in which facts are uncertain, values are in dispute and assessments are embedded in contested power arrangements, with heterogeneous consequences for diverse stakeholders around the world. To characterise and manage the most serious unintended food-borne disease consequences of globalisation, the most effective way forward will require reframing of RA as a post-normal science.
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de Souza Silva DEA, da Silva Campelo MC, de Oliveira Soares Rebouças L, de Oliveira Vitoriano J, Alves C, Alves da Silva JB, de Oliveira Lima P. Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp ( Litopenaeus vannamei). J Food Prot 2019; 82:1217-1223. [PMID: 31233357 DOI: 10.4315/0362-028x.jfp-18-369] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Discharge of dielectric barriers significantly reduced microbial populations. Treatments resulted in improvement in physical characteristics during storage. Nonthermal plasma provided a 43% (4-day) increase in sample lifetime.
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Affiliation(s)
- DE Angelis de Souza Silva
- 1 Laboratório de Análises Instrumentais e Sensoriais, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil
| | - Maria Carla da Silva Campelo
- 2 Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil
| | - Lucas de Oliveira Soares Rebouças
- 1 Laboratório de Análises Instrumentais e Sensoriais, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil
| | - Jussier de Oliveira Vitoriano
- 3 Laboratório de Plasma, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil (ORCID: http://orcid.org/0000-0003-3279-7029 [L.O.S.R.])
| | - Clodomiro Alves
- 3 Laboratório de Plasma, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil (ORCID: http://orcid.org/0000-0003-3279-7029 [L.O.S.R.])
| | - Jean Berg Alves da Silva
- 2 Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil
| | - Patrícia de Oliveira Lima
- 1 Laboratório de Análises Instrumentais e Sensoriais, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil
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A semen cassia gum-based film with visual–olfactory function for indicating the freshness change of animal protein-rich food. Int J Biol Macromol 2019; 133:243-252. [DOI: 10.1016/j.ijbiomac.2019.04.045] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Revised: 03/26/2019] [Accepted: 04/07/2019] [Indexed: 11/19/2022]
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Bacillus cereus cshA Is Expressed during the Lag Phase of Growth and Serves as a Potential Marker of Early Adaptation to Low Temperature and pH. Appl Environ Microbiol 2019; 85:AEM.00486-19. [PMID: 31076436 PMCID: PMC6606889 DOI: 10.1128/aem.00486-19] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Accepted: 05/01/2019] [Indexed: 12/14/2022] Open
Abstract
The spore-forming bacterium B. cereus is a major cause of foodborne outbreaks in Europe. Some B. cereus strains can grow at low temperatures and low pH in many processed foods. Modeling of the bacterial lag time is hampered by a lack of knowledge of the timing of events occurring during this phase. In this context, the identification of lag phase markers, not currently available, could be a real advance for the better prediction of lag time duration. Currently, no molecular markers of this phase are available. By determining that cshA was always expressed early during the lag phase, we provide a molecular marker of the early adaptation process of B. cereus cells when exposed to low temperature and pH. Bacterial adaptation is characterized by a lag phase during which cells do not multiply or modify their physiology to cope with the constraints of their environment. Our aim was to determine a sequence of events during the lag phase of growth at low temperature and pH for three Bacillus cereus strains. The onsets of expression of two genes, one of which is essential for stress adaptation (cshA, coding for a RNA helicase) and one of which is involved in the transition between lag phase and exponential phase (abrB, coding for a transition regulator), were determined using fluorescent transcriptional reporter systems. Regardless of the stressing conditions and the tested strains, the cshA promoter was active very early, while the biomass increased and always did so before the first cell division. At 12°C and pH 7.0, the onset of cshA promoter activity occurred at between 3 h and 7 h, while the bacterial counts started to increase at between 12 h and 13 h. At pH 5.0 and at 20°C or 30°C, the onset of cshA promoter activity occurred before 1 h and earlier than at pH 7.0. In contrast, the onset of abrB promoter activity depended on the strain and the stressing conditions. In the ATCC 14579 strain, the onset of abrB promoter activity always started at between 30 min and 3 h, before biomass increased and cell division occurred. For the other strains, it took place along with the first cell division at 12°C but did so much later during growth under the other tested conditions. IMPORTANCE The spore-forming bacterium B. cereus is a major cause of foodborne outbreaks in Europe. Some B. cereus strains can grow at low temperatures and low pH in many processed foods. Modeling of the bacterial lag time is hampered by a lack of knowledge of the timing of events occurring during this phase. In this context, the identification of lag phase markers, not currently available, could be a real advance for the better prediction of lag time duration. Currently, no molecular markers of this phase are available. By determining that cshA was always expressed early during the lag phase, we provide a molecular marker of the early adaptation process of B. cereus cells when exposed to low temperature and pH.
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Chen YR, Hwang CA, Huang L, Wu VC, Hsiao HI. Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Njage PMK, Henri C, Leekitcharoenphon P, Mistou M, Hendriksen RS, Hald T. Machine Learning Methods as a Tool for Predicting Risk of Illness Applying Next-Generation Sequencing Data. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2019; 39:1397-1413. [PMID: 30462833 PMCID: PMC7379936 DOI: 10.1111/risa.13239] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Revised: 10/30/2018] [Accepted: 10/30/2018] [Indexed: 05/15/2023]
Abstract
Next-generation sequencing (NGS) data present an untapped potential to improve microbial risk assessment (MRA) through increased specificity and redefinition of the hazard. Most of the MRA models do not account for differences in survivability and virulence among strains. The potential of machine learning algorithms for predicting the risk/health burden at the population level while inputting large and complex NGS data was explored with Listeria monocytogenes as a case study. Listeria data consisted of a percentage similarity matrix from genome assemblies of 38 and 207 strains of clinical and food origin, respectively. Basic Local Alignment (BLAST) was used to align the assemblies against a database of 136 virulence and stress resistance genes. The outcome variable was frequency of illness, which is the percentage of reported cases associated with each strain. These frequency data were discretized into seven ordinal outcome categories and used for supervised machine learning and model selection from five ensemble algorithms. There was no significant difference in accuracy between the models, and support vector machine with linear kernel was chosen for further inference (accuracy of 89% [95% CI: 68%, 97%]). The virulence genes FAM002725, FAM002728, FAM002729, InlF, InlJ, Inlk, IisY, IisD, IisX, IisH, IisB, lmo2026, and FAM003296 were important predictors of higher frequency of illness. InlF was uniquely truncated in the sequence type 121 strains. Most important risk predictor genes occurred at highest prevalence among strains from ready-to-eat, dairy, and composite foods. We foresee that the findings and approaches described offer the potential for rethinking the current approaches in MRA.
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Affiliation(s)
- Patrick Murigu Kamau Njage
- Division for Epidemiology and Microbial GenomicsNational Food Institute, Technical University of DenmarkKongens LyngbyDenmark
| | - Clementine Henri
- Université PARIS‐EST, Agence Nationale de Sécurité Sanitaire de L'Alimentation, de L'Environnement et du Travail (ANSES)Laboratory for Food SafetyMaisons‐AlfortFrance
| | - Pimlapas Leekitcharoenphon
- Division for Epidemiology and Microbial GenomicsNational Food Institute, Technical University of DenmarkKongens LyngbyDenmark
| | - Michel‐Yves Mistou
- Université PARIS‐EST, Agence Nationale de Sécurité Sanitaire de L'Alimentation, de L'Environnement et du Travail (ANSES)Laboratory for Food SafetyMaisons‐AlfortFrance
| | - Rene S. Hendriksen
- Division for Epidemiology and Microbial GenomicsNational Food Institute, Technical University of DenmarkKongens LyngbyDenmark
| | - Tine Hald
- Division for Epidemiology and Microbial GenomicsNational Food Institute, Technical University of DenmarkKongens LyngbyDenmark
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The Effects of Dry, Humid and Wear Conditions on the Antimicrobial Efficiency of Triclosan-Containing Surfaces. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9081717] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This study evaluated the effects of triclosan-containing polyester surfaces under various conditions at concentrations of between 400 ppm and 850 ppm. Staphylococcus aureus was chosen for the tests because it rapidly develops resistance to many antimicrobial agents. The results show that dry and humid conditions have bacteriostatic activity that inhibits the growth of S. aureus, with a greater effect under dryness (p < 0.05). Further, concentrations as low as 400 ppm showed activities of 0.99 log10 and 0.19 log10 for dry and humid conditions, respectively. The study of the association between triclosan concentrations and bacterial inhibition showed a high correlation for dry (R2 = 0.968) and humid conditions (R2 = 0.986). Under wear conditions, triclosan showed a gradual reduction in its bacteriostatic activity due to successive washing/drying treatments (p < 0.05). Thus, the use of triclosan in low concentrations is suggested as achieving bacteriostatic activity. Moreover, its use can be considered as complementary to the cleaning and disinfection procedures carried out in the food industry. However, it must not replace them. Manufacturing processes must be improved to preserve the triclosan properties in the antimicrobial materials to control microorganisms involved in cross-contamination between surfaces and food.
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Silva AF, Santos AR, Trevisan DAC, Bonin E, Freitas CF, Batista AFP, Hioka N, Simões M, Graton Mikcha JM. Xanthene Dyes and Green
LED
for the Inactivation of Foodborne Pathogens in Planktonic and Biofilm States. Photochem Photobiol 2019; 95:1230-1238. [DOI: 10.1111/php.13104] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Accepted: 03/22/2019] [Indexed: 11/29/2022]
Affiliation(s)
- Alex Fiori Silva
- Department of Clinical Analysis and Biomedicine State University of Maringá Maringá, Paraná Brazil
| | - Adriele Rodrigues Santos
- Department of Clinical Analysis and Biomedicine State University of Maringá Maringá, Paraná Brazil
| | | | - Edineia Bonin
- Department of Clinical Analysis and Biomedicine State University of Maringá Maringá, Paraná Brazil
| | | | | | - Noboru Hioka
- Department of Chemistry State University of Maringa Maringá Brazil
| | - Manuel Simões
- LEPABE Department of Chemical Engineering Faculty of Engineering University of Porto Porto Portugal
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Abstract
Purpose of Review We present a review of the likely consequences of climate change for foodborne pathogens and associated human illness in higher-income countries. Recent Findings The relationships between climate and food are complex and hence the impacts of climate change uncertain. This makes it difficult to know which foodborne pathogens will be most affected, what the specific effects will be, and on what timescales changes might occur. Hence, a focus upon current capacity and adaptation potential against foodborne pathogens is essential. We highlight a number of developments that may enhance preparedness for climate change. These include the following:Adoption of novel surveillance methods, such as syndromic methods, to speed up detection and increase the fidelity of intervention in foodborne outbreaks Genotype-based approaches to surveillance of food pathogens to enhance spatiotemporal resolution in tracing and tracking of illness Ever increasing integration of plant, animal and human surveillance systems, One Health, to maximise potential for identifying threats Increased commitment to cross-border (global) information initiatives (including big data) Improved clarity regarding the governance of complex societal issues such as the conflict between food safety and food waste Strong user-centric (social) communications strategies to engage diverse stakeholder groups
Summary The impact of climate change upon foodborne pathogens and associated illness is uncertain. This emphasises the need to enhance current capacity and adaptation potential against foodborne illness. A range of developments are explored in this paper to enhance preparedness.
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Affiliation(s)
- I R Lake
- School of Environmental Sciences, University of East Anglia, Norwich, NR4 7TJ, UK.
| | - G C Barker
- Quadram Institute, Norwich Research Park, Colney, Norwich, NR4 7UA, UK
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Improving hazard characterization in microbial risk assessment using next generation sequencing data and machine learning: Predicting clinical outcomes in shigatoxigenic Escherichia coli. Int J Food Microbiol 2019; 292:72-82. [DOI: 10.1016/j.ijfoodmicro.2018.11.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 10/23/2018] [Accepted: 11/17/2018] [Indexed: 12/20/2022]
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49
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Franz CM, den Besten HM, Böhnlein C, Gareis M, Zwietering MH, Fusco V. Reprint of: Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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50
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Verhaelen K, Bauer A, Günther F, Müller B, Nist M, Ülker Celik B, Weidner C, Küchenhoff H, Wallner P. Anticipation of food safety and fraud issues: ISAR - A new screening tool to monitor food prices and commodity flows. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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