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Misiou O, Koutsoumanis K, Membré JM. Quantitative microbial spoilage risk assessment of plant-based milk alternatives by Geobacillus stearothermophilus in Europe. Food Res Int 2023; 166:112638. [PMID: 36914335 DOI: 10.1016/j.foodres.2023.112638] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023]
Abstract
Geobacillus stearothermophilus is one of the predominant spoilers of UHT-treated food products, due to its extremely heat-resistant spores. However, the surviving spores should be exposed to temperature higher than their minimum growth temperature for a certain time to germinate and grow to spoilage levels. Considering the projected temperature increase due to climate change, the events of non-sterility during distribution and transportation are expected to escalate. Hence, the aim of this study was to build a quantitative microbial spoilage risk assessment (QMRSA) model to quantify the risk of spoilage of plant-based milk alternatives within Europe. The model consists of four main steps: 1. Initial contamination of raw materials 2. Heat inactivation of spores during UHT treatment 3. Partitioning 4. Germination and outgrowth of spores during distribution and storage. The risk of spoilage was defined as the probability of G. stearothermophilus to reach its maximum concentration (Nmax = 107.5 CFU/mL) at the time of consumption. The assessment was performed for North (Poland) and South (Greece) Europe, and the risk of spoilage was estimated for the current climatic conditions and a climate change scenario. Based on the results, the risk of spoilage was negligible for the North European region, while the risk of spoilage in South Europe was 6.2 × 10-3 95% CI (2.3 × 10-3;1.1 × 10-2) under the current climatic conditions. The risk of spoilage was increased for both tested countries under climate change scenario; from zero to 1.0 × 10-4 in North Europe, risk multiplied 2 or 3 in South Europe depending on air conditioning implementation at consumer's place. Therefore, the heat treatment intensity and the use of insulated trucks during distribution were investigated as mitigation strategies and led to significant reduction of the risk. Overall, the QMRSA model developed in this study can support risk management decisions of these products by quantify the potential risk under current climatic conditions and climate change scenarios.
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Affiliation(s)
- Ourania Misiou
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki 54124 Thessaloniki, Greece
| | - Konstantinos Koutsoumanis
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki 54124 Thessaloniki, Greece
| | - Jeanne-Marie Membré
- Oniris, INRAE, Secalim, Site de la Chantrerie, CS 40706, 44307 Nantes Cédex 3, France.
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2
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Wei X, Huang Z, Jiang L, Li Y, Zhang X, Leng Y, Jiang C. Charting the landscape of the environmental exposome. IMETA 2022; 1:e50. [PMID: 38867899 PMCID: PMC10989948 DOI: 10.1002/imt2.50] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/13/2022] [Accepted: 07/30/2022] [Indexed: 06/14/2024]
Abstract
The exposome depicts the total exposures in the lifetime of an organism. Human exposome comprises exposures from environmental and humanistic sources. Biological, chemical, and physical environmental exposures pose potential health threats, especially to susceptible populations. Although still in its nascent stage, we are beginning to recognize the vast and dynamic nature of the exposome. In this review, we systematically summarize the biological and chemical environmental exposomes in three broad environmental matrices-air, soil, and water; each contains several distinct subcategories, along with a brief introduction to the physical exposome. Disease-related environmental exposures are highlighted, and humans are also a major source of disease-related biological exposures. We further discuss the interactions between biological, chemical, and physical exposomes. Finally, we propose a list of outstanding challenges under the exposome research framework that need to be addressed to move the field forward. Taken together, we present a detailed landscape of environmental exposome to prime researchers to join this exciting new field.
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Affiliation(s)
- Xin Wei
- Zhejiang Provincial Key Laboratory of Cancer Molecular Cell Biology, Life Sciences InstituteZhejiang UniversityHangzhouZhejiangChina
| | - Zinuo Huang
- Zhejiang Provincial Key Laboratory of Cancer Molecular Cell Biology, Life Sciences InstituteZhejiang UniversityHangzhouZhejiangChina
| | - Liuyiqi Jiang
- Zhejiang Provincial Key Laboratory of Cancer Molecular Cell Biology, Life Sciences InstituteZhejiang UniversityHangzhouZhejiangChina
| | - Yueer Li
- Zhejiang Provincial Key Laboratory of Cancer Molecular Cell Biology, Life Sciences InstituteZhejiang UniversityHangzhouZhejiangChina
| | - Xinyue Zhang
- Department of GeneticsStanford UniversityStanfordCaliforniaUSA
| | - Yuxin Leng
- Department of Intensive Care UnitPeking University Third HospitalBeijingChina
| | - Chao Jiang
- Zhejiang Provincial Key Laboratory of Cancer Molecular Cell Biology, Life Sciences InstituteZhejiang UniversityHangzhouZhejiangChina
- Zhejiang Provincial Key Laboratory of Pancreatic Disease, First Affiliated HospitalZhejiang University School of MedicineHangzhouZhejiangChina
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3
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Viera FD, Stedefeldt E, Scheffer PA, Machado LV, Mucinhato RMD, De Castro AKF, Lima TADS, Da Cunha DT, Saccol ALDF. Proposal of a new method for the risk scoring and categorization of Brazilian food services. Food Res Int 2022; 156:111127. [DOI: 10.1016/j.foodres.2022.111127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 03/08/2022] [Accepted: 03/09/2022] [Indexed: 11/28/2022]
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4
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Quantitative microbiological risk assessment in dairy products: Concepts and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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5
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Santos JLPD, Membré JM, Jacxsens L, Samapundo S, Van Impe J, Sant'Ana AS, Devlieghere F. Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri). Int J Food Microbiol 2020; 333:108781. [PMID: 32711130 DOI: 10.1016/j.ijfoodmicro.2020.108781] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 06/27/2020] [Accepted: 07/01/2020] [Indexed: 11/24/2022]
Abstract
Aspergillus fischeri ascospores are known as potential spoilage microorganisms of pasteurized fruit products due to their high incidence in fruits, the ability to survive pasteurization and to grow in acidic conditions. This study aimed to develop a quantitative microbial spoilage risk assessment (QMSRA) model approach to estimate the spoilage risk of packaged strawberry purees due to A. fischeri under various scenarios regarding product formulation, processing and storage conditions. The development of the risk assessment comprised three steps: (1) initial contamination level of raw material by ascospores (N0), (2) inactivation of ascospores during thermal processing (Np) and (3) determination of the number of ascospores which are able to survive thermal processing and develop visible mycelia (D = 2 mm) during storage (Nf). Data of visible growth (tv, days) comprised distributions previously obtained as function of water activity (aw) (0.860-0.985), oxygen (0-21%), temperature (8-30 °C) and pasteurization (95-105 °C/15 s). The simulations were performed in triplicate with 100,000 iterations using the software R. The outcome "spoilage risk" was defined as the probability of having at least one ascospore (Nf) capable of forming visible colonies in 100 g-pack strawberry puree within the typical use-by dates. Overall, high probabilities of spoilage were estimated for purees pasteurized at milder treatments at 85 °C/15-60 s (67%) and 90 °C/15-60 s (≥40%) stored at ambient temperature (22 °C). The spoilage risk was only effectively reduced (0.02%) by increasing pasteurization conditions to 95 °C for at least 45 s. Moreover, the microbial stability of such purees, i.e., spoilage risk <0.001% (=less than 1 spoilage pack out of 105 produced units) was predicted to occur for purees treated at 100 °C/15 s or stored at chilled conditions (≤8 °C) or at strict anaerobic conditions or produced as concentrates (aw ≤ 0.860). Based on the outcomes obtained, a set of specifications for Heat-Resistant Moulds (HRMs) in raw material and pasteurized purees aimed to be used as an ingredient was suggested. Furthermore, the results can be used to support risk management decisions in identifying and quantifying the impact of possible interventions during formulation, processing and storage conditions of fruit purees to effectively reduce this risk.
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Affiliation(s)
- Juliana Lane Paixão Dos Santos
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium..
| | | | - Liesbeth Jacxsens
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium
| | - Simbarashe Samapundo
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium
| | - Jan Van Impe
- Chemical and Biochemical Process Technology and Control (BioTec+), Department of Chemical Engineering, University of Leuven, Belgium
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium
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6
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Diep B, Moulin J, Bastic-Schmid V, Putallaz T, Gimonet J, Valles AD, Klijn A. Validation protocol for commercial sterility testing methods. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.029] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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den Besten HM, Amézquita A, Bover-Cid S, Dagnas S, Ellouze M, Guillou S, Nychas G, O'Mahony C, Pérez-Rodriguez F, Membré JM. Next generation of microbiological risk assessment: Potential of omics data for exposure assessment. Int J Food Microbiol 2018; 287:18-27. [DOI: 10.1016/j.ijfoodmicro.2017.10.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 09/15/2017] [Accepted: 10/03/2017] [Indexed: 12/30/2022]
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8
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Cocolin L, Mataragas M, Bourdichon F, Doulgeraki A, Pilet MF, Jagadeesan B, Rantsiou K, Phister T. Next generation microbiological risk assessment meta-omics: The next need for integration. Int J Food Microbiol 2017; 287:10-17. [PMID: 29157743 DOI: 10.1016/j.ijfoodmicro.2017.11.008] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 10/15/2017] [Accepted: 11/12/2017] [Indexed: 02/07/2023]
Abstract
The development of a multi-omics approach has provided a new approach to the investigation of microbial communities allowing an integration of data, which can be used to better understand the behaviour of and interactions between community members. Metagenomics, metatranscriptomics, metaproteomics and metabolomics have the potential of producing a large amount of data in a very short time, however an important challenge is how to exploit and interpret these data to assist risk managers in food safety and quality decisions. This can be achieved by integrating multi-omics data in microbiological risk assessment. In this paper we identify limitations and challenges of the multi-omics approach, underlining promising potentials, but also identifying gaps, which should be addressed for its full exploitation. A view on how this new way of investigation will impact the traditional microbiology schemes in the food industry is also presented.
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Affiliation(s)
- Luca Cocolin
- University of Torino, Department of Agricultural, Forest and Food Sciences, Largo Braccini 95, 10095 Grugliasco, Torino, Italy.
| | - Marios Mataragas
- Hellenic Agricultural Organization "DIMITRA", Institute of Agricultural Products Technology, Milk Department, Ethnikis Antistaseos 3, 45221 Ioannina, Greece
| | - Francois Bourdichon
- Groupe Danone, Food Safety@DANONE, 17 Boulevard Haussmann, 75009 Paris, France
| | - Agapi Doulgeraki
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-Demeter, S. Venizelou 1, 14123 Lycovrissi, Greece
| | | | - Balamurugan Jagadeesan
- Nestec Ltd. (Nestlé Research Center), Route du Jorat 57, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland
| | - Kalliopi Rantsiou
- University of Torino, Department of Agricultural, Forest and Food Sciences, Largo Braccini 95, 10095 Grugliasco, Torino, Italy
| | - Trevor Phister
- PepsiCo international, Global Microbiological Sciences, Beaumont Park, Leicester, LE4 1ET, United Kingdom
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9
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Pinto CLO, Souza LV, Meloni VAS, Batista CS, Silva R, Martins EMF, Cruz AG, Martins ML. Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore-forming bacteria. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12339] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Claudia L O Pinto
- Empresa de Pesquisa Agropecuária de Minas Gerais - EPAMIG/UREZM; Vila Giannetti Viçosa 36570-000 Brazil
| | - Luana V Souza
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação; Ciência e Tecnologia do Sudeste de Minas Gerais; Av. Dr. José Sebastião da Paixão s/n, Lindo Vale Rio Pomba 36180-000 Brazil
| | - VinÍcius A S Meloni
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação; Ciência e Tecnologia do Sudeste de Minas Gerais; Av. Dr. José Sebastião da Paixão s/n, Lindo Vale Rio Pomba 36180-000 Brazil
| | - Cleiton S Batista
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação; Ciência e Tecnologia do Sudeste de Minas Gerais; Av. Dr. José Sebastião da Paixão s/n, Lindo Vale Rio Pomba 36180-000 Brazil
| | - Ramon Silva
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA); Rua Senador Furtado, 171, Maracanã Rio de Janeiro 20270-021 Brazil
| | - Eliane M F Martins
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação; Ciência e Tecnologia do Sudeste de Minas Gerais; Av. Dr. José Sebastião da Paixão s/n, Lindo Vale Rio Pomba 36180-000 Brazil
| | - Adriano Gomes Cruz
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA); Rua Senador Furtado, 171, Maracanã Rio de Janeiro 20270-021 Brazil
| | - Maurilio L Martins
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação; Ciência e Tecnologia do Sudeste de Minas Gerais; Av. Dr. José Sebastião da Paixão s/n, Lindo Vale Rio Pomba 36180-000 Brazil
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10
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Added value of experts' knowledge to improve a quantitative microbial exposure assessment model — Application to aseptic-UHT food products. Int J Food Microbiol 2015; 211:6-17. [DOI: 10.1016/j.ijfoodmicro.2015.06.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2014] [Revised: 04/29/2015] [Accepted: 06/21/2015] [Indexed: 11/17/2022]
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11
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Davey KR, Chandrakash S. Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli 0157:H7 in ground beef. Food Res Int 2015; 75:11-12. [PMID: 28454936 DOI: 10.1016/j.foodres.2015.05.030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Accepted: 05/13/2015] [Indexed: 10/23/2022]
Affiliation(s)
- K R Davey
- School of Chemical Engineering, The University of Adelaide, 5005, Australia.
| | - S Chandrakash
- School of Chemical Engineering, The University of Adelaide, 5005, Australia
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12
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Dong Q, Barker G, Gorris L, Tian M, Song X, Malakar P. Status and future of Quantitative Microbiological Risk Assessment in China. Trends Food Sci Technol 2015; 42:70-80. [PMID: 26089594 PMCID: PMC4460287 DOI: 10.1016/j.tifs.2014.12.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Since the implementation of the Food Safety Law of the People's Republic of China in 2009 use of Quantitative Microbiological Risk Assessment (QMRA) has increased. QMRA is used to assess the risk posed to consumers by pathogenic bacteria which cause the majority of foodborne outbreaks in China. This review analyses the progress of QMRA research in China from 2000 to 2013 and discusses 3 possible improvements for the future. These improvements include planning and scoping to initiate QMRA, effectiveness of microbial risk assessment utility for risk management decision making, and application of QMRA to establish appropriate Food Safety Objectives.
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Affiliation(s)
- Q.L. Dong
- Institute of Food Science and Engineering, University of Shanghai for Science and Technology, 516 Jungong Rd., Shanghai, 200093, PR China
- Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK
| | - G.C. Barker
- Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK
| | - L.G.M. Gorris
- Unilever R&D Shanghai, 66 Lin Xin Road, Shanghai, 200335, PR China
| | - M.S. Tian
- Department of Nutrition and Food Hygiene, Fudan University Public Health School, 130 Dongan Rd., Shanghai, 200032, PR China
- Institute of Shanghai Food and Drug Supervision, 615 Liuzhou Rd., Shanghai, 200032, PR China
| | - X.Y. Song
- China National Center for Food Safety Risk Assessment, 7 Panjiayuan Nanli, Beijing, 100021, PR China
| | - P.K. Malakar
- Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK
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13
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Pujol L, Albert I, Magras C, Johnson NB, Membré JM. Probabilistic exposure assessment model to estimate aseptic-UHT product failure rate. Int J Food Microbiol 2015; 192:124-41. [DOI: 10.1016/j.ijfoodmicro.2014.09.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Revised: 07/16/2014] [Accepted: 09/21/2014] [Indexed: 11/25/2022]
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