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Hartantyo SHP, Selvaraj R, Ho J, Oh JQ, Er JC, Li A, Aung KT. Food Safety Controls during Bulk Food Preparation-An Observational Analysis. Foods 2023; 12:2376. [PMID: 37372586 DOI: 10.3390/foods12122376] [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: 05/08/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Seeing the palpable impact of food poisoning associated with catering operations, we surveyed caterers with and without past hygiene violations to examine staffing, food safety practices and correlations with microbial counts in food and the processing environment. Past infringements did not negatively impact the current execution of food safety measures nor the microbial quality of food. In preference to added stringencies for errant operators, we discuss alternative efforts to augment food safety, as well as the policy implications thereof.
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Affiliation(s)
- Sri Harminda Pahm Hartantyo
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Renuka Selvaraj
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Jiaying Ho
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Jia Quan Oh
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Jun Cheng Er
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Angela Li
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Kyaw Thu Aung
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, Singapore 637551, Singapore
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Antunes L, João AL, Nunes T, Henriques AR. Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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3
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Bernardo R, Barreto AS, Nunes T, Henriques AR. Estimating Listeria monocytogenes Growth in Ready-to-Eat Chicken Salad Using a Challenge Test for Quantitative Microbial Risk Assessment. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2020; 40:2427-2441. [PMID: 32609935 DOI: 10.1111/risa.13546] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 06/12/2020] [Accepted: 06/13/2020] [Indexed: 06/11/2023]
Abstract
Currently, there is a growing preference for convenience food products, such as ready-to-eat (RTE) foods, associated with long refrigerated shelf-lives, not requiring a heat treatment prior to consumption. Because Listeria monocytogenes is able to grow at refrigeration temperatures, inconsistent temperatures during production, distribution, and at consumer's household may allow for the pathogen to thrive, reaching unsafe limits. L. monocytogenes is the causative agent of listeriosis, a rare but severe human illness, with high fatality rates, transmitted almost exclusively by food consumption. With the aim of assessing the quantitative microbial risk of L. monocytogenes in RTE chicken salads, a challenge test was performed. Salads were inoculated with a three-strain mixture of cold-adapted L. monocytogenes and stored at 4, 12, and 16 °C for eight days. Results revealed that the salad was able to support L. monocytogenes' growth, even at refrigeration temperatures. The Baranyi primary model was fitted to microbiological data to estimate the pathogen's growth kinetic parameters. Temperature effect on the maximum specific growth rate (μmax ) was modeled using a square-root-type model. Storage temperature significantly influenced μmax of L. monocytogenes (p < 0.05). These predicted growth models for L. monocytogenes were subsequently used to develop a quantitative microbial risk assessment, estimating a median number of 0.00008726 listeriosis cases per year linked to the consumption of these RTE salads. Sensitivity analysis considering different time-temperature scenarios indicated a very low median risk per portion (<-7 log), even if the assessed RTE chicken salad was kept in abuse storage conditions.
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Affiliation(s)
- Rita Bernardo
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - António Salvador Barreto
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Telmo Nunes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Ana Rita Henriques
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
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Horchner P, Huynh L, Sumner J, Vanderlinde PB, Jenson I. Performance Metrics for Slaughter and Dressing Hygiene at Australian Beef Export Establishments. J Food Prot 2020; 83:996-1001. [PMID: 32034401 DOI: 10.4315/jfp-19-591] [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: 12/14/2019] [Accepted: 02/04/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT A study was undertaken to examine hygienic control of the slaughter and dressing process for beef cattle at Australian export processing establishments. Samples were collected from two points during the process: immediately after hide removal and at the completion of dressing before the commencement of chilling. Hindquarter and forequarter samples were collected from 24 establishments, half of which (n = 12) used some form of microbial intervention (in addition to trimming). The overall contamination level on carcass sides was low and was reduced between hide removal and entering the chiller. The concentration and prevalence of indicator bacteria were higher on samples from hindquarters than on samples from forequarters. Application of an intervention, such as hot water, in addition to trimming resulted in a greater reduction in the concentration and prevalence of indicator bacteria than trimming alone, although the level of Escherichia coli and coliform bacteria on all samples was too low to allow meaningful comparisons to be made. Salmonellae were isolated from 2.09 and 0.56% of samples after hide removal and before chilling, respectively. Application of an intervention in addition to trimming did not result in a significant reduction (P = 0.4) of Salmonella prevalence on prechill carcasses. Low levels of bacteria were found on carcasses after hide removal. This, combined with small reductions as a result of trimming and sometimes other interventions, resulted in carcasses with very low levels of bacterial contamination. If performance metrics were to be applied to the slaughter and dressing process, a measure of the expected contamination at the end of the process would provide a more unequivocal measure of the process than either contamination on the carcass after hide removal or any reduction achieved as a result of the dressing process. HIGHLIGHTS
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Affiliation(s)
- P Horchner
- Symbio Laboratories, 52 Brandl Street, Eight Mile Plains, Queensland 4113, Australia
| | - L Huynh
- Meat & Livestock Australia, Level 1, 40 Mount Street, North Sydney, New South Wales 2060, Australia (ORCID: https://orcid.org/0000-0002-3111-4217 [I.J.])
| | - J Sumner
- M&S Food Consultants, 2 Hayley Court, Deviot, Tasmania 7275, Australia
| | - P B Vanderlinde
- Vanderlinde Consulting, 710 Beenleigh Redland Bay Road, Carbrook, Queensland 4130, Australia
| | - I Jenson
- Meat & Livestock Australia, Level 1, 40 Mount Street, North Sydney, New South Wales 2060, Australia (ORCID: https://orcid.org/0000-0002-3111-4217 [I.J.])
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Fegan N, Jenson I. The role of meat in foodborne disease: Is there a coming revolution in risk assessment and management? Meat Sci 2018; 144:22-29. [PMID: 29716760 DOI: 10.1016/j.meatsci.2018.04.018] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 04/17/2018] [Accepted: 04/18/2018] [Indexed: 12/12/2022]
Abstract
Meat has featured prominently as a source of foodborne disease and a public health concern. For about the past 20 years the risk management paradigm has dominated international thinking about food safety. Control through the supply chain is supported by risk management concepts, as the public health risk at the point of consumption becomes the accepted outcome based measure. Foodborne pathogens can be detected at several points in the supply chain and determining the source of where these pathogens arise and how they behave throughout meat production and processing are important parts of risk based approaches. Recent improvements in molecular and genetic based technologies and data analysis for investigating source attribution and pathogen behaviour have enabled greater insights into how foodborne outbreaks occur and where controls can be implemented. These new approaches will improve our understanding of the role of meat in foodborne disease and are expected to have a significant impact on our understanding in the coming years.
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Affiliation(s)
- Narelle Fegan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, 671 Sneydes Rd, Werribee, VIC 3030, Australia.
| | - Ian Jenson
- Meat and Livestock Australia, Level 1, 40 Mount Street, North Sydney, NSW 2060, Australia
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De Cesare A, Doménech E, Comin D, Meluzzi A, Manfreda G. Impact of Cooking Procedures and Storage Practices at Home on Consumer Exposure to Listeria Monocytogenes and Salmonella Due to the Consumption of Pork Meat. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2018; 38:638-652. [PMID: 28846810 DOI: 10.1111/risa.12882] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2016] [Revised: 07/05/2017] [Accepted: 07/11/2017] [Indexed: 06/07/2023]
Abstract
The objective of this research was to analyze the impact of different cooking procedures (i.e., gas hob and traditional static oven) and levels of cooking (i.e., rare, medium, and well-done) on inactivation of Listeria monocytogenes and Salmonella in pork loin chops. Moreover, the consumer's exposure to both microorganisms after simulation of meat leftover storage at home was assessed. The results showed that well-done cooking in a static oven was the only treatment able to inactivate the tested pathogens. The other cooking combinations allowed to reach in the product temperatures always ≥73.6 °C, decreasing both pathogens between 6 log10 cfu/g and 7 log10 cfu/g. However, according to simulation results, the few cells surviving cooking treatments can multiply during storage by consumers up to 1 log10 cfu/g, with probabilities of 0.059 (gas hob) and 0.035 (static oven) for L. monocytogenes and 0.049 (gas hob) and 0.031 (static oven) for Salmonella. The key factors affecting consumer exposure in relation to storage practices were probability of pathogen occurrence after cooking, doneness degree, time of storage, and time of storage at room temperature. The results of this study can be combined with prevalence data and dose-response models in risk assessment models and included in guidelines for consumers on practices to be followed to manage cooking of pork meat at home.
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Affiliation(s)
- Alessandra De Cesare
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Ozzano dell'Emilia, Bologna, Italy
| | - Eva Doménech
- Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politécnica de Valencia, Valencia, Spain
| | - Damiano Comin
- Istituto Zooprofilattico delle Venezie, Legnaro, Padua, Italy
| | - Adele Meluzzi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Ozzano dell'Emilia, Bologna, Italy
| | - Gerardo Manfreda
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Ozzano dell'Emilia, Bologna, Italy
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De Cesare A, Vitali S, Trevisani M, Bovo F, Manfreda G. Microbiological and Modeling Approach to Derive Performance Objectives for Bacillus cereus Group in Ready-to-Eat Salads. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2017; 37:408-420. [PMID: 27088886 DOI: 10.1111/risa.12617] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 03/01/2016] [Accepted: 03/07/2016] [Indexed: 06/05/2023]
Abstract
In this article, the performance objectives (POs) for Bacillus cereus group (BC) in celery, cheese, and spelt added as ingredients in a ready-to-eat mixed spelt salad, packaged under modified atmosphere, were calculated using a Bayesian approach. In order to derive the POs, BC detection and enumeration were performed in nine lots of naturally contaminated ingredients and final product. Moreover, the impact of specific production steps on the BC contamination was quantified. Finally, a sampling plan to verify the ingredient lots' compliance with each PO value at a 95% confidence level (CL) was defined. To calculate the POs, detection results as well as results above the limit of detection but below the limit of quantification (i.e., censored data) were analyzed. The most probable distribution of the censored data was determined and two-dimensional (2D) Monte Carlo simulations were performed. The PO values were calculated to meet a food safety objective of 4 log10 cfu of BC for g of spelt salad at the time of consumption. When BC grows during storage between 0.90 and 1.90 log10 cfu/g, the POs for BC in celery, cheese, and spelt ranged between 1.21 log10 cfu/g for celery and 2.45 log10 cfu/g for spelt. This article represents the first attempt to manage the concept of PO and 2D Monte Carlo simulation in the flow chart of a complex food matrix, including raw and cooked ingredients.
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Affiliation(s)
- Alessandra De Cesare
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Ozzano dell'Emilia, (BO), Italy
| | - Silvia Vitali
- Department of Physics and Astronomy, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Marcello Trevisani
- Department of Veterinary Medical Science, Alma Mater Studiorum-University of Bologna, Ozzano dell'Emilia, (BO), Italy
| | - Federica Bovo
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Ozzano dell'Emilia, (BO), Italy
| | - Gerardo Manfreda
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Ozzano dell'Emilia, (BO), Italy
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Rajan K, Shi Z, Ricke SC. Current aspects ofSalmonellacontamination in the US poultry production chain and the potential application of risk strategies in understanding emerging hazards. Crit Rev Microbiol 2016; 43:370-392. [DOI: 10.1080/1040841x.2016.1223600] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Kalavathy Rajan
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Zhaohao Shi
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Steven C. Ricke
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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10
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Caipo M, Cahill S, Kenny M, Wachsmuth K, Toyofuku H, Hielm S, Carolissen V, Bruno A, Mulholland C, Kojima M, Esteban E. The development of illustrative examples for the establishment and application of microbiological criteria for foods and their role in international standard development. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.06.043] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Plaza-Rodríguez C, Thoens C, Falenski A, Weiser A, Appel B, Kaesbohrer A, Filter M. A strategy to establish Food Safety Model Repositories. Int J Food Microbiol 2015; 204:81-90. [DOI: 10.1016/j.ijfoodmicro.2015.03.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2014] [Revised: 12/29/2014] [Accepted: 03/08/2015] [Indexed: 11/16/2022]
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Buyel JF, Twyman RM, Fischer R. Extraction and downstream processing of plant-derived recombinant proteins. Biotechnol Adv 2015; 33:902-13. [PMID: 25922318 DOI: 10.1016/j.biotechadv.2015.04.010] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2015] [Revised: 04/15/2015] [Accepted: 04/22/2015] [Indexed: 12/11/2022]
Abstract
Plants offer the tantalizing prospect of low-cost automated manufacturing processes for biopharmaceutical proteins, but several challenges must be addressed before such goals are realized and the most significant hurdles are found during downstream processing (DSP). In contrast to the standardized microbial and mammalian cell platforms embraced by the biopharmaceutical industry, there are many different plant-based expression systems vying for attention, and those with the greatest potential to provide inexpensive biopharmaceuticals are also the ones with the most significant drawbacks in terms of DSP. This is because the most scalable plant systems are based on the expression of intracellular proteins in whole plants. The plant tissue must therefore be disrupted to extract the product, challenging the initial DSP steps with an unusually high load of both particulate and soluble contaminants. DSP platform technologies can accelerate and simplify process development, including centrifugation, filtration, flocculation, and integrated methods that combine solid-liquid separation, purification and concentration, such as aqueous two-phase separation systems. Protein tags can also facilitate these DSP steps, but they are difficult to transfer to a commercial environment and more generic, flexible and scalable strategies to separate target and host cell proteins are preferable, such as membrane technologies and heat/pH precipitation. In this context, clarified plant extracts behave similarly to the feed stream from microbes or mammalian cells and the corresponding purification methods can be applied, as long as they are adapted for plant-specific soluble contaminants such as the superabundant protein RuBisCO. Plant-derived pharmaceutical proteins cannot yet compete directly with established platforms but they are beginning to penetrate niche markets that allow the beneficial properties of plants to be exploited, such as the ability to produce 'biobetters' with tailored glycans, the ability to scale up production rapidly for emergency responses and the ability to produce commodity recombinant proteins on an agricultural scale.
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Affiliation(s)
- J F Buyel
- Institute for Molecular Biotechnology, Worringerweg 1, RWTH Aachen University, 52074 Aachen, Germany; Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Forckenbeckstraße 6, 52074 Aachen, Germany.
| | - R M Twyman
- TRM Ltd, PO Box 463, York, United Kingdom.
| | - R Fischer
- Institute for Molecular Biotechnology, Worringerweg 1, RWTH Aachen University, 52074 Aachen, Germany; Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Forckenbeckstraße 6, 52074 Aachen, Germany.
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