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Bonanno L, Bergis H, Gnanou-Besse N, Asséré A, Danan C. Which domestic refrigerator temperatures in Europe? - Focus on shelf-life studies regarding Listeria monocytogenes (Lm) in ready-to-eat (RTE) foods. Food Microbiol 2024; 123:104595. [PMID: 39038899 DOI: 10.1016/j.fm.2024.104595] [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: 03/05/2024] [Revised: 07/01/2024] [Accepted: 07/01/2024] [Indexed: 07/24/2024]
Abstract
Listeria monocytogenes (Lm) is a pathogenic bacteria able to grow at refrigerated temperatures, widely distributed in the environment. This bacteria is susceptible to contaminate various food products of which refrigerated ready-to-eat foods (RTEF) may pose a risk for public health. In Europe, food business operators (FBOs) shall ensure that foodstuffs comply with the relevant microbiological criteria set out in the Regulation (EC) N°2073/2005. Food safety criteria for Lm are defined in RTEF throughout their shelf-life. FBOs should implement studies to demonstrate that the concentration of Lm does not exceed 100 CFU/g at the end of the shelf-life, taking into account foreseeable conditions of distributions, storage and use, including the use by consumers. However, this last part of the cold chain for food products is the most difficult to capture and control. For this purpose, the European Union Reference Laboratory for Lm (EURL Lm) launched an inquiry to its National Reference Laboratory network and reviewed the scientific literature from 2002 to 2020. The outcomes were integrated in the technical guidance document of the EURL Lm to assess shelf-life of RTEF which resulted in the recommendation to use 10 °C as the reference temperature to simulate the reasonably foreseen storage conditions in domestic refrigerators.
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Affiliation(s)
- Ludivine Bonanno
- Unit Salmonella & Listeria, Agence Nationale de Sécurité Sanitaire (Anses), French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, 14 rue Pierre et Marie Curie, 94702, Maisons Alfort cedex, France.
| | - Hélène Bergis
- Unit Salmonella & Listeria, Agence Nationale de Sécurité Sanitaire (Anses), French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, 14 rue Pierre et Marie Curie, 94702, Maisons Alfort cedex, France
| | - Nathalie Gnanou-Besse
- Unit Salmonella & Listeria, Agence Nationale de Sécurité Sanitaire (Anses), French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, 14 rue Pierre et Marie Curie, 94702, Maisons Alfort cedex, France
| | - Adrien Asséré
- Unit Salmonella & Listeria, Agence Nationale de Sécurité Sanitaire (Anses), French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, 14 rue Pierre et Marie Curie, 94702, Maisons Alfort cedex, France
| | - Corinne Danan
- Unit Salmonella & Listeria, Agence Nationale de Sécurité Sanitaire (Anses), French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, 14 rue Pierre et Marie Curie, 94702, Maisons Alfort cedex, France
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Cappelletto E, Kwok SC, Sorret L, Fuentes N, Medina AM, Burleigh S, Fast J, Mackenzie IS, Fureby AM, Paulsson M, Wahlgren M, Elofsson U, Flynn A, Miolo G, Nyström L, De Laureto PP, De Paoli G. Impact of Post Manufacturing Handling of Protein-Based Biologic Drugs on Product Quality and User Centricity. J Pharm Sci 2024; 113:2055-2064. [PMID: 38810881 DOI: 10.1016/j.xphs.2024.05.027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/20/2024] [Accepted: 05/20/2024] [Indexed: 05/31/2024]
Abstract
This article evaluates the current gaps around the impact of post-manufacturing processes on the product qualities of protein-based biologics, with a focus on user centricity. It includes the evaluation of the regulatory guidance available, describes a collection of scientific literature and case studies to showcase the impact of post-manufacturing stresses on product and dosing solution quality. It also outlines the complexity of clinical handling and the need for communication, and alignment between drug providers, healthcare professionals, users, and patients. Regulatory agencies provide clear expectations for drug manufacturing processes, however, guidance supporting post-product manufacturing handling is less defined and often misaligned. This is problematic as the pharmaceutical products experience numerous stresses and processes which can potentially impact drug quality, safety and efficacy. This article aims to stimulate discussion amongst pharmaceutical developers, health care providers, device manufacturers, and public researchers to improve these processes. Patients and caregivers' awareness can be achieved by providing relevant educational material on pharmaceutical product handling.
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Affiliation(s)
| | - Stanley C Kwok
- Dosage Form Design and Development, BioPharmaceutical Development, R&D, AstraZeneca, 1 Medimmune Way, Gaithersburg, MD 20878, USA
| | - Léa Sorret
- Drug Product Services, Lonza AG, Hochbergerstrasse 60G, 4057 Basel, Switzerland
| | - Nathalie Fuentes
- Dosage Form Design and Development, BioPharmaceutical Development, R&D, AstraZeneca, 1 Medimmune Way, Gaithersburg, MD 20878, USA
| | - Annette M Medina
- Dosage Form Design and Development, BioPharmaceutical Development, R&D, AstraZeneca, 1 Medimmune Way, Gaithersburg, MD 20878, USA
| | - Stephen Burleigh
- Drug Product Services, Lonza AG, Hochbergerstrasse 60G, 4057 Basel, Switzerland; Department of Food Technology, Lund University, P.O. Box 124, 22100 Lund, Sweden
| | - Jonas Fast
- Pharmaceutical Development & Supplies, PTD, Biologics Europe, F. Hoffmann-La Roche Ltd., Grenzacherstrasse 124, CH-4070 Basel, Switzerland
| | - Isla S Mackenzie
- MEMO Research, Division of Molecular and Clinical Medicine, University of Dundee, Dundee, United Kingdom
| | | | - Mattias Paulsson
- Department of Women's and Children's Health, Uppsala University, Akademiska sjukhuset, SE-751 85 Uppsala, Sweden
| | - Marie Wahlgren
- RISE Research Institutes of Sweden, Stockholm, Sweden; Department of Food Technology, Lund University, P.O. Box 124, 22100 Lund, Sweden
| | - Ulla Elofsson
- RISE Research Institutes of Sweden, Stockholm, Sweden
| | - Angela Flynn
- MEMO Research, Division of Molecular and Clinical Medicine, University of Dundee, Dundee, United Kingdom
| | - Giorgia Miolo
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova (UNIPD)
| | - Lina Nyström
- RISE Research Institutes of Sweden, Stockholm, Sweden
| | | | - Giorgia De Paoli
- School of Health Sciences, University of Dundee, Dundee, United Kingdom.
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Du M, Shi J, Shi S, Wang F. Enhancing children's nutrition: the influence of rural household technology under China's home appliances going to the countryside policy. Front Nutr 2024; 11:1335200. [PMID: 38577159 PMCID: PMC10993694 DOI: 10.3389/fnut.2024.1335200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Accepted: 02/28/2024] [Indexed: 04/06/2024] Open
Abstract
This study explores the influence of household technological advancements on children's nutritional intake, specifically within the context of the Chinese government's "Home Appliances Going to the Countryside" (HAGC) initiative. Utilizing data from the China Health and Nutrition Surveys of 2006, 2009, and 2011, we employed a Propensity Score Matching Difference-in-Differences (PSM-DID) framework to ascertain the repercussions of enhanced household technology on the dynamics of children's nutritional consumption patterns. Our analysis reveals that the HAGC-inspired integration of household appliances, including color televisions, washing machines, and refrigerators, has beneficially reshaped the nutritional consumption patterns of children, with a pronounced effect among female children. This finding remains consistent even when employing alternate methodological robustness tests. A deeper examination of the HAGC policy's mechanisms underscores the pivotal roles of parental time allocation, improved food storage capabilities, and augmented information accessibility as significant drivers bolstering children's nutritional intake. These insights bear considerable significance for strategizing interventions aimed at elevating the nutritional wellbeing of children in rural settings, offering valuable input for shaping public health policies tailored for such demographies.
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Affiliation(s)
| | | | | | - Fang Wang
- College of Management, Sichuan Agricultural University, Chengdu, China
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Hussein A, Possas A, Hassanien AA, Shaker EM, Valero A. Assessing Listeria monocytogenes growth kinetics in rice pudding at different storage temperatures. Int J Food Microbiol 2023; 404:110346. [PMID: 37543026 DOI: 10.1016/j.ijfoodmicro.2023.110346] [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: 02/14/2023] [Revised: 06/22/2023] [Accepted: 07/28/2023] [Indexed: 08/07/2023]
Abstract
Rice pudding is a popular artisanal dairy dessert highly consumed in the main rice-producing countries, including Egypt. This study aimed to evaluate and model the growth of Listeria monocytogenes in rice pudding dessert stored at different temperatures (4-25 °C) over its shelf-life. Lab-scale rice pudding samples were prepared following a traditional Egyptian recipe and inoculated with a three-strain cocktail of L. monocytogenes (ca. 3 × 102 cfu/g). Inoculated rice pudding samples (pH = 6.67 ± 0.06 and aw = 0.99 ± 0.002) were stored at different isothermal conditions (4, 8, 12, 18, and 25 °C) and microbiologically analysed for up to 30 days for pathogen quantification by plate count methodology. Global regression analysis was used to fit the Baranyi model coupled with the Ratkowsky model to growth data, relating L. monocytogenes concentrations (N, log cfu/g) with storage temperature (°C) and times (d). Model validation was performed using published independent data. L. monocytogenes growth potential increased by increasing storage temperature. The estimated Ratkowsky model parameters were b = 0.0819 ± 0.0017 log cfu/d·°C and Tmin = -3.28 ± 0.20 °C. The indices RMSE = 0.39 and R2adj = 0.97 indicated a good agreement between the experimental data and the model predictions. The estimated maximum growth rate (μmax) values ranged between 0.355 and 5.363 log cfu/d from 4 to 25 °C. The model was successfully validated using published L. monocytogenes Scott A and California strains growth data in rice pudding samples stored at 5, 12 and 22 °C, as evidenced by the assessed statistical indices. The predictive model developed and validated in this study will aid in decision-making regarding the microbiological safety of rice pudding dessert with respect to L. monocytogenes growth, considering a wide range of storage temperatures.
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Affiliation(s)
- Abdelraheem Hussein
- Department of Food Hygiene, Faculty of Veterinary Medicine, Sohag University, Egypt
| | - Arícia Possas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, 14014 Córdoba, Spain.
| | | | - Eman M Shaker
- Department of Food Hygiene, Faculty of Veterinary Medicine, Sohag University, Egypt
| | - Antonio Valero
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, 14014 Córdoba, Spain.
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5
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Mudadu AG, Piras G, Melillo R, Salza S, Cau S, Virgilio S, Meloni D, Mele P. Survival of Naturally Contaminating Listeria monocytogenes in Commercial Mediterranean-Style Dry Fermented Sausages during Storage. J Food Prot 2022; 85:1576-1583. [PMID: 35499450 DOI: 10.4315/jfp-22-023] [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: 01/25/2022] [Accepted: 04/25/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT The aim of the present study was the determination of Listeria monocytogenes, competitive microbiota, microbial hygiene indicators, and physicochemical parameters in the typical Mediterranean-style fermented sausages Salsiccia Sarda. A batch of Salsiccia Sarda (25 samples) naturally contaminated by L. monocytogenes and vacuum packaged after 24 days of ripening was included in the study. Fifteen samples stored at 8°C were analyzed after 13 days, after 90 days, and at the end of shelf life (after 180 days from vacuum packaging). Ten vacuum-packaged samples were stored at 12°C in a domestic fridge simulating temperature abuse and were evaluated at the end of the shelf life. Samples were subjected to physicochemical analysis (pH and water activity) and investigated for the presence and enumeration of L. monocytogenes. Competitive microbiota, lactic acid bacteria, coagulase-negative staphylococci, and microbial hygiene indicators (total mesophilic bacterial counts, Enterobacteriaceae, Enterococcuss spp., and Staphylococcus aureus) were determined in all the samples. Although a decreasing trend in L. monocytogenes prevalence was observed through the shelf life, the detection of this pathogen in fermented sausages confirms its ability to overcome hurdles of the manufacturing process. The results highlight the importance of the careful evaluation of the Salsiccia Sarda production process by food business operators to maintain unfavorable conditions for the growth of L. monocytogenes. HIGHLIGHTS
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Affiliation(s)
- Alessandro G Mudadu
- Istituto Zooprofilattico Sperimentale della Sardegna, Struttura Complessa di Microbiologia e Ispezione degli Alimenti di Origine Animale, Via Duca degli Abruzzi 8, 07100 Sassari, Italia
| | - Gabriella Piras
- Istituto Zooprofilattico Sperimentale della Sardegna, Struttura Complessa di Microbiologia e Ispezione degli Alimenti di Origine Animale, Via Duca degli Abruzzi 8, 07100 Sassari, Italia
| | - Rita Melillo
- Istituto Zooprofilattico Sperimentale della Sardegna, Struttura Complessa di Microbiologia e Ispezione degli Alimenti di Origine Animale, Via Duca degli Abruzzi 8, 07100 Sassari, Italia
| | - Sara Salza
- Istituto Zooprofilattico Sperimentale della Sardegna, Struttura Complessa di Microbiologia e Ispezione degli Alimenti di Origine Animale, Via Duca degli Abruzzi 8, 07100 Sassari, Italia
| | - Simona Cau
- Istituto Zooprofilattico Sperimentale della Sardegna, Struttura Complessa di Microbiologia e Ispezione degli Alimenti di Origine Animale, Via Duca degli Abruzzi 8, 07100 Sassari, Italia
| | - Sebastiano Virgilio
- Istituto Zooprofilattico Sperimentale della Sardegna, Struttura Complessa di Microbiologia e Ispezione degli Alimenti di Origine Animale, Via Duca degli Abruzzi 8, 07100 Sassari, Italia
| | - Domenico Meloni
- Dipartimento di Medicina Veterinaria, Università degli Studi di Sassari, Via Vienna 2, 07100 Sassari, Italia
| | - Piera Mele
- Istituto Zooprofilattico Sperimentale della Sardegna, Struttura Complessa di Microbiologia e Ispezione degli Alimenti di Origine Animale, Via Duca degli Abruzzi 8, 07100 Sassari, Italia
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Jovanovic J, Djekic I, Smigic N, Tomic N, Rajkovic A. Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Hoffmann TG, Ronzoni AF, da Silva DL, Bertoli SL, de Souza CK. Impact of household refrigeration parameters on postharvest quality of fresh food produce. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110641] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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8
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Andritsos ND, Stasinou V, Tserolas D, Giaouris E. Temperature distribution and hygienic status of domestic refrigerators in Lemnos island, Greece. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107936] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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10
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Lagerkvist CJ, Hatab AA, Nedumaran S, Ravula P. A latent class analysis of food hygiene and handling practices among urban and peri-urban residents in Hyderabad, India. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Oscar T. Salmonella Prevalence Alone Is Not a Good Indicator of Poultry Food Safety. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2021; 41:110-130. [PMID: 32691435 DOI: 10.1111/risa.13563] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 06/23/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
Salmonella is a leading cause of foodborne illness (i.e., salmonellosis) outbreaks, which on occasion are attributed to ground turkey. The poultry industry uses Salmonella prevalence as an indicator of food safety. However, Salmonella prevalence is only one of several factors that determine risk of salmonellosis. Consequently, a model for predicting risk of salmonellosis from individual lots of ground turkey as a function of Salmonella prevalence and other risk factors was developed. Data for Salmonella contamination (prevalence, number, and serotype) of ground turkey were collected at meal preparation. Scenario analysis was used to evaluate effects of model variables on risk of salmonellosis. Epidemiological data were used to simulate Salmonella serotype virulence in a dose-response model that was based on human outbreak and feeding trial data. Salmonella prevalence was 26% (n = 100) per 25 g of ground turkey, whereas Salmonella number ranged from 0 to 1.603 with a median of 0.185 log per 25 g. Risk of salmonellosis (total arbitrary units (AU) per lot) was affected (p ≤ 0.05) by Salmonella prevalence, number, and virulence, by incidence and extent of undercooking, and by food consumption behavior and host resistance but was not (p > 0.05) affected by serving size, serving size distribution, or total bacterial load of ground turkey when all other risk factors were held constant. When other risk factors were not held constant, Salmonella prevalence was not correlated (r = -0.39; p = 0.21) with risk of salmonellosis. Thus, Salmonella prevalence alone was not a good indicator of poultry food safety because other factors were found to alter risk of salmonellosis. In conclusion, a more holistic approach to poultry food safety, such as the process risk model developed in the present study, is needed to better protect public health from foodborne pathogens like Salmonella.
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Abstract
Insulin, as a peptide hormone drug, is susceptible to changes in stability when exposed to environmental factors under storage. Proper storage according to the manufacturer's recommendations is important to maintain its potency and enable precise dosing for people with diabetes (PwD). While it is reasonable to assume that transport conditions and temperature are well controlled during the supply chain, little is known about insulin storage after dispensing and insulin potency at the moment of administration. Insulin is exposed to various environmental factors when carried by PwD and storage recommendations are often not met when it is stored in household refrigerators. It is difficult to assess changes in insulin potency in clinical practice, and there is a gap in the current scientific literature on insulin stability. Package leaflet recommendations only give limited information on the impact of improper storage conditions on insulin stability and guidelines by health organizations are inconsistent. Given the importance of precise dosing in diabetes care, there is a need for more transparency on insulin stability, awareness for proper storage among health care professionals and PwD as well as clear guidelines and practical storage recommendations from manufacturers and health organizations.
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Affiliation(s)
| | - Katarina Braune
- Department of Pediatric Endocrinology and Diabetes, Charité - Universitätsmedizin Berlin, Germany
| | - Alan Carter
- School of Pharmacy, University of Missouri-Kansas City, MO, USA
| | | | - Laura A. Krämer
- MedAngel BV, Nijmegen, The Netherlands
- Laura A, Krämer, MSc, MedAngel BV, Transistorweg 5, c/o: Rockstart, 6534 AT Nijmegen, The Netherlands.
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Omara AA, Mohammedali AA. Thermal management and performance enhancement of domestic refrigerators and freezers via phase change materials: A review. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102522] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Ovca A, Škufca T, Jevšnik M. Temperatures and storage conditions in domestic refrigerators - Slovenian scenario. Food Control 2020; 123:107715. [PMID: 33100596 PMCID: PMC7571380 DOI: 10.1016/j.foodcont.2020.107715] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/16/2020] [Accepted: 10/17/2020] [Indexed: 11/16/2022]
Abstract
Cold chain maintaining is least stable at its end, where domestic storage often represents one of the most critical links because of storage time and inappropriate temperatures, increasing the risk of food-borne outbreaks in domestic households. Considering the time-temperature profile of refrigerators as a food safety indicator, the purpose of this study is to gain insight into refrigeration temperatures in parallel with refrigerator and household characteristics that could potentially influence the refrigeration temperatures. During a 24 h period in 15-min intervals, internal temperature of the test product, refrigerator air and ambient air temperatures were measured with one penetration and two air probes coupled with a data logger. The internal temperature of the test product was measured with pre-prepared “Karlsruhe Test Material”, which had thermal properties similar to those of lean beef. Refrigerator and household characteristics were collected with a predefined observational sheet and short, structured questionnaire. In total, 50 households and their refrigerators were included. Gaps related to the cold storage and cross-contamination were observed. Temperature displays were present in 16% while control thermometers were not observed at all; 20% of the refrigerators enabled 24 h average internal temperature lower than 4 °C, 30% between 4 and 6 °C and 50% over 6 °C. Refrigerator age, type and load were observed but had no significant impact, which suggests thermostat setting as a key factor influencing refrigerator temperatures. Food distribution inside refrigerators was related to the refrigerator load with significant risk for cross-contamination in overpacked refrigerators. High temperatures combined with a non-systematic distribution of food in the refrigerator, expired dates of durability, and non-systematic cleaning strategies allow favourable preconditions for food infections occurring at the end of the food supply chain. Tailored acceleration of existing food safety messages could and should help consumers to minimise food safety risks, improve food quality, and reduce food wastage. Gaps related to the cold storage and cross-contamination were observed. One third of refrigerators provided recommended temperatures. Temperature displays present in 16% while control thermometers not observed at all.
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Affiliation(s)
- Andrej Ovca
- University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5, SI-1000, Ljubljana, Slovenia
| | - Tina Škufca
- University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5, SI-1000, Ljubljana, Slovenia
| | - Mojca Jevšnik
- University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5, SI-1000, Ljubljana, Slovenia
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15
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YEHIA HM, AL-MASOUD AH, ALSAWMAHI ON, ALJAHANI AH, EL-DIN MFS. Effects of citrox treatment on the survival of Methicillin-Resistant Staphylococcus aureus (MRSA) in chicken fillets packed under vacuum. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.13819] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Chojnacky M, Rodriguez AL. Effect of thermal ballast loading on temperature stability of domestic refrigerators used for vaccine storage. PLoS One 2020; 15:e0235777. [PMID: 32639973 PMCID: PMC7343171 DOI: 10.1371/journal.pone.0235777] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Accepted: 06/22/2020] [Indexed: 02/02/2023] Open
Abstract
Vaccine temperature control failures represent a significant public and private healthcare cost. Vaccines damaged by excessive heat or freezing lose their effectiveness, putting public health at risk. Some vaccine administration programs recommend placing water bottles inside domestic refrigerators used for vaccine storage as a thermal ballast, to mitigate temperature excursion risks. However, the effect of variable thermal ballast loading on refrigerator performance has not been thoroughly quantified or documented, and generalized programmatic recommendations are subject to end-user interpretation. Here we show that a thermal ballast load comprising ten to fifteen percent of the total refrigerator storage volume provides a measurable effect on domestic refrigerator temperature stability during power outage events, maintaining vaccine temperatures between 2 °C and 8 °C for 4 to 6 hours without power. Thermal ballast usage does not reliably reduce the frequency or severity of temperature excursions caused by repeated door opening, accidental "door left open" events, or refrigerator defrost cycle activation. Use of a moderate thermal ballast load is a practical strategy for mitigating temperature excursions risks in areas with frequent or protracted power outages, but the practice has limited benefit in other adverse scenarios. Empowering providers to make informed decisions about the use of thermal ballast materials supports better, safer vaccine management.
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Affiliation(s)
- Michal Chojnacky
- Physical Measurement Laboratory, National Institute of Standards and Technology, Gaithersburg, Maryland, United States of America
| | - Alexandra L. Rodriguez
- Physical Measurement Laboratory, National Institute of Standards and Technology, Gaithersburg, Maryland, United States of America
- Department of Computer Science, University of Maryland, College Park, Maryland, United States of America
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17
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Mori M, Sakagami Y, Tanaka M, Inoue R, Jojima T. Analysis of the Relationship of Microbial Contamination with Temperature and Cleaning Frequency and Method of Domestic Refrigerators in Japan. J Food Prot 2020; 83:1234-1240. [PMID: 32577758 DOI: 10.4315/0362-028x.jfp-19-322] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Accepted: 03/14/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Hygiene management of domestic refrigerators is an important aspect of food poisoning prevention. The aim of the present study was to confirm the relationship between microbial contamination and hygiene management by measuring microbial levels and investigating temperature and cleaning frequency and method of domestic refrigerators in Japan. We analyzed three internal sections (the egg compartment, bottom shelf, and vegetable drawer) of 100 domestic refrigerators in Japan. Salmonella, Listeria monocytogenes, and Yersinia enterocolitica were not found in any of the refrigerators, but coliforms and Escherichia coli were detected in more than one household, and Staphylococcus aureus was the most frequently isolated pathogen. The prevalences of these microorganisms had similar tendencies in all three sections sampled and were highest in the vegetable drawer. The temperature distribution in the refrigerators was also investigated, and a temperature >6.1°C (improper temperature) was found in 46.2% of the areas surveyed. Only 17% of the respondents cleaned their refrigerators monthly or more often, and this frequency was lower than that reported in other countries. Fifty percent of the respondents used only water to clean the refrigerator, 10% used only an alcohol or disinfecting wipe, and 8% used only a dry cloth. Although no significant correlations were found between microbial contamination and temperatures in refrigerators, correlations were found between microbial contamination and refrigerator cleaning frequency and/or method. To our knowledge, this is the first detailed survey concerning relationships between microbial contamination and hygiene management in domestic refrigerators in Japan. The data obtained can be used to promote food poisoning management in Japanese households. HIGHLIGHTS
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Affiliation(s)
- Miho Mori
- Faculty of Agriculture, Kindai University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan (ORCID: https://orcid.org/0000-0002-9651-9856 [M.M.])
| | - Yoshikazu Sakagami
- Faculty of Agriculture, Kindai University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan (ORCID: https://orcid.org/0000-0002-9651-9856 [M.M.])
| | - Megumi Tanaka
- Faculty of Agriculture, Kindai University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan (ORCID: https://orcid.org/0000-0002-9651-9856 [M.M.])
| | - Ryo Inoue
- Faculty of Agriculture, Kindai University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan (ORCID: https://orcid.org/0000-0002-9651-9856 [M.M.])
| | - Toru Jojima
- Faculty of Agriculture, Kindai University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan (ORCID: https://orcid.org/0000-0002-9651-9856 [M.M.])
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18
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Wong CW, Delaquis P, Goodridge L, Lévesque RC, Fong K, Wang S. Inactivation of Salmonella enterica on post-harvest cantaloupe and lettuce by a lytic bacteriophage cocktail. Curr Res Food Sci 2020; 2:25-32. [PMID: 32914108 PMCID: PMC7473338 DOI: 10.1016/j.crfs.2019.11.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Salmonella enterica (S. enterica) is a causative agent of multiple outbreaks of foodborne illness associated with fresh produce, including pre-cut melon and leafy vegetables. Current industrial antimicrobial interventions have been shown to reduce microbial populations by <90%. Consequently, bacteriophages have been suggested as an alternative to chemical sanitizers. Seven S. enterica strains from four serovars (105 CFU/mL) were separately inoculated onto excised pieces of Romaine lettuce leaf and cantaloupe flesh treated with a five-strain bacteriophage cocktail 24 h before S. enterica inoculation. S. enterica, total aerobic populations and water activity were measured immediately after inoculation and after 1 and 2 days of incubation at 8 °C. The efficacy of the bacteriophage cocktail varied between strains. Populations of S. enterica Enteritidis strain S3, S. Javiana S203, S. Javiana S200 were reduced by > 3 log CFU/g and S. Newport S2 by 1 log CFU/g on both lettuce and cantaloupe tissues at all sampling times. In contrast, populations of strains S. Thompson S193 and S194 were reduced by 2 log CFU/g on day 0 on lettuce, but were not significantly different (P > 0.05) from the controls thereafter, S. Newport S195 populations were reduced on lettuce by 1 log CFU/g on day 0 and no reductions were found on cantaloupe tissue. Both aerobic populations and water activity were higher on cantaloupe than on lettuce. The water activity of lettuce decreased significantly (P < 0.05) from 0.845 ± 0.027 on day 0-0.494 ± 0.022 on day 1, but that of cantaloupe remained between 0.977 and 0.993 from day 0-2. The results of this study showed that bacteriophages can reduce S. enterica populations on lettuce and cantaloupe tissues but that the magnitude of the effect was strain-dependent.
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Affiliation(s)
- Catherine W.Y. Wong
- Department of Food Science, University of British Columbia, 2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
| | - Pascal Delaquis
- Agriculture and Agri-Food Canada, 4200 Highway 97, Summerland, BC, V0H 1Z0, Canada
| | - Lawrence Goodridge
- Department of Food Science and Agricultural Chemistry, McGill University, Montréal, QC, Canada
| | - Roger C. Lévesque
- Institute for Integrative and Systems Biology, Université Laval, Québec City, QC, Canada
| | - Karen Fong
- Department of Food Science, University of British Columbia, 2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
| | - Siyun Wang
- Department of Food Science, University of British Columbia, 2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
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Santin G, da Silva MMM, Villarreal VA, Laste LDD, de Freitas Montin E, Betiol LER, Azevedo VF. Home storage of biological medications administered to patients with rheumatic diseases. Adv Rheumatol 2020; 60:30. [DOI: 10.1186/s42358-020-00131-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Accepted: 04/30/2020] [Indexed: 12/12/2022] Open
Abstract
Abstract
Background
The inadequate storage of biopharmaceuticals may result in an ineffective therapeutic response since poor conservation can lead to the emergence of protein aggregates and cause immunogenicity in patients, which can increase the risk of adverse events by inducing the production of anti-drug antibodies. This can also lead to significant economic losses for public health, given the high cost of these medicines. The aim of this study was to verify whether the home storage of biopharmaceuticals dispensed by the Unified Public System was in accordance with the manufacturers’ specified standards and whether external variables interfered with the correct home storage.
Methods
This was a prospective observational study. Patients with a confirmed diagnosis of rheumatoid arthritis, ankylosing spondylitis or psoriatic arthritis who were using a biologic exclusively dispensed by Unified Public System were included. Storage temperature was measured by digital thermometer inserted into the refrigerator of the participant’s home. Fisher’s exact test was performed to cross-reference the temperature data and the qualitative variables obtained using an epidemiologic questionnaire. Mean, minimum, maximum values and standard deviation were described in the quantitative data. Mann-Whitney non-parametric test was performed to the association between temperature excursion and the number of people in the house.
Results
A total of 81 participants were included and 67 (82.71%) did not maintain home storage correctly. The maximum temperature observed among all patients was 15.5 °C, the minimum was − 4.4 °C and the average was 5.6 °C (standard deviation 2.8); 10 (12.3%) had at least one negative temperature measured. The average time for participants who had an inadequate temperature record was 8 h and 31 min. Nine participants (90%) who stored the medication into the shelf/drawer below the freezer had a temperature excursion (p = 0.011). Most of the participants (88.5%) who stored their biopharmaceutical near the back side, close to the wall of the refrigerator had a negative temperature record (p < 0.001).
Conclusion
Most of the study participants (82.71%) did not maintain adequate home storage conditions for their biopharmaceutical. Intrinsic factors of household refrigerators may be involved in temperature deviations.
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20
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Time-temperature profiles and Listeria monocytogenes presence in refrigerators from households with vulnerable consumers. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107078] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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21
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Yehia HM, Elkhadragy MF, Al-Megrin WA, Al-Masoud AH. Citrox Improves the Quality and Shelf Life of Chicken Fillets Packed under Vacuum and Protects against Some Foodborne Pathogens. Animals (Basel) 2019; 9:ani9121062. [PMID: 31810216 PMCID: PMC6941069 DOI: 10.3390/ani9121062] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/11/2019] [Accepted: 11/25/2019] [Indexed: 11/16/2022] Open
Abstract
Natural antibacterial agents such as citrox are effective against many foodborne pathogens and foods contaminated with bacteria. We studied the antimicrobial effects of citrox solutions (1% and 2%) on the total viable counts of methicillin-resistant Staphylococcus aureus (MRSA) in chicken meat fillets. The total coliform group counts found in the chicken samples were also determined. The samples were treated with S. aureus at a concentration of 106 colony-forming units (cfu)/g of meat and vacuum-packed (VP) at 4 °C for 3, 6, 9, 12, 15, 18, and 21 days. We also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage period of the meat samples. The results revealed that citrox inhibited the growth of MRSA in the chicken fillets. The total viable counts of MRSA decreased after treatment with 2% citrox in all treated samples that were stored at 4 °C by approximately 2 log units compared with the samples inoculated with S. aureus (Chicken-Staph groups) after 3, 6, 9, and 12 days of storage, and by approximately 1 log unit compared with the control samples treated with salt (Chicken-Salt groups) after 3, 6, and 9 days of storage. TVBN was reduced in the Chicken-Citrox-treated samples stored at 4 °C compared with the Chicken-Staph- and Chicken-Salt-treated samples. The results indicated that citrox is effective in reducing the total counts of MRSA and in improving the quality of chicken during the first three days of storage by reducing the number of bacteria by 1 log unit and extending the shelf life of chicken.
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Affiliation(s)
- Hany Mohamed Yehia
- Department of Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh 11451, Saudi Arabia
- Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Cairo 11221, Egypt
- Correspondence:
| | - Manal Fawzy Elkhadragy
- Biology Department, Faculty of Science, Princess Nourah bint Abdulrahman University, Riyadh 11671, Saudi Arabia (W.A.A.-M.)
- Zoology Department, Faculty of Science, Helwan University, Cairo 11790, Egypt
| | - Wafa Abdullah Al-Megrin
- Biology Department, Faculty of Science, Princess Nourah bint Abdulrahman University, Riyadh 11671, Saudi Arabia (W.A.A.-M.)
| | - Abdulrahman Hamad Al-Masoud
- Department of Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh 11451, Saudi Arabia
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22
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Jofré A, Latorre-Moratalla ML, Garriga M, Bover-Cid S. Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products. Food Res Int 2019; 126:108578. [DOI: 10.1016/j.foodres.2019.108578] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 07/19/2019] [Accepted: 07/21/2019] [Indexed: 11/15/2022]
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23
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Trevisani M, Cesare ADE, Vitali S, Mancusi R, Bovo F, Manfreda G. Growth Potential of Listeria monocytogenes in Chef-Crafted Ready-to-Eat Fresh Cheese-Filled Pasta Meal Stored in Modified Atmosphere Packaging. J Food Prot 2019; 82:1546-1552. [PMID: 31424290 DOI: 10.4315/0362-028x.jfp-18-590] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the growth of lactic acid bacteria (LAB) in a fresh, filled-pasta meal, stored in modified atmosphere packaging and the influence of lactic acid (LA) and pH on the growth of Listeria monocytogenes (Lm). Samples were taken from three lots manufactured by a local catering company and stored at both 6 and 14°C. LAB numbers, LA concentration, pH, and the presence of Lm were evaluated at 1, 4, 6, 8, 10, 12, and 14 days of shelf life and the undissociated LA concentration ([LA]) was calculated. The LAB maximum cell density was greater in the products stored at 14°C than those stored at 6°C (10.1 ± 1.1 versus 5.6 ± 1.5 log CFU/g) and [LA] at 14 days was 9 to 21 ppm at 6°C and 509 to 1,887 ppm at 14°C. Challenge tests were made to evaluate the interference of LAB and [LA] on Lm growth. Aliquots of the samples (25 g) were inoculated at 1 to 10 days of shelf life and incubated at 9°C for 7 days, and the difference between Lm numbers at the end and at the beginning of the test (δ) was calculated. Logistic regression was used to model the probability of growth of Lm as a function of LAB and [LA]. The products inoculated at 1 day of shelf life had δ values between 4.2 and 5.6 log CFU/g, but the growth potential was progressively reduced during the shelf life. Lm growth was never observed in the products stored at 14°C. In those stored at 6°C, it grew only in the samples with LAB <5.7 log CFU/g. LAB interaction might thus inhibit the growth of Lm in temperature-abused products and limit its growth in refrigerated products. Logistic regression estimated that the probability of Lm growth was <10% if LAB was >6.6 log CFU/g or log[LA] was >2.2 ppm. The growth or inactivation kinetic of Lm was investigated with a homogenate of three samples with LAB numbers close to the maximum population density. After an initial growth, a subsequent reduction in the number of Lm was observed. This means that the maximum numbers of Lm might not be detected at the end of the product shelf life.
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Affiliation(s)
- Marcello Trevisani
- Department of Veterinary Medical Science, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy (ORCID: https://orcid.org/0000-0002-5604-5537 [M.T.])
| | - Alessandra DE Cesare
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Silva Vitali
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Rocco Mancusi
- Department of Veterinary Medical Science, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy (ORCID: https://orcid.org/0000-0002-5604-5537 [M.T.])
| | - Federica Bovo
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Gerardo Manfreda
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
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24
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Martinez-Rios V, Jørgensen MØ, Koukou I, Gkogka E, Dalgaard P. Growth and growth boundary model with terms for melting salts to predict growth responses of Listeria monocytogenes in spreadable processed cheese. Food Microbiol 2019; 84:103255. [PMID: 31421751 DOI: 10.1016/j.fm.2019.103255] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2019] [Revised: 06/25/2019] [Accepted: 06/28/2019] [Indexed: 11/25/2022]
Abstract
The aim of this study was to develop and validate a growth and growth boundary model with terms for melting salts to predict growth of Listeria monocytogenes in spreadable processed cheese. Cardinal parameter terms for phosphate salts and citric acid were developed in broth studies and used to expand an available growth and growth boundary model. The expanded model includes the effect of nine environmental factors (temperature, pH, aw, lactic acid, acetic acid, citric acid, orthophosphate, di-phosphate and tri-phosphate). To generate growth data for model evaluation challenge tests with inoculated commercial (n = 10) and customized (n = 10) spreadable processed cheeses were performed. Evaluation of the new model by comparison of observed and predicted μmax-values resulted in a bias factor of 1.12 and an accuracy factor of 1.33 (n = 42). Prediction of growth and no-growth responses in processed cheese (n = 60) were 89% correct with 11% fail-safe and 0% fail-dangerous predictions. The developed model can be used to support product development, reformulation or risk assessment for spreadable processed cheese.
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Affiliation(s)
- Veronica Martinez-Rios
- National Food Institute (DTU Food), Technical University of Denmark, Kgs, Lyngby, Denmark.
| | | | - Ioulia Koukou
- National Food Institute (DTU Food), Technical University of Denmark, Kgs, Lyngby, Denmark
| | | | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs, Lyngby, Denmark
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25
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Liggans GL, Boyer MS, Williams LB, Destromp KW, Hoang ST. Food Safety Management Systems, Certified Food Protection Managers, and Compliance with Food Safety Practices Associated with the Control of Listeria monocytogenes in Foods at Restaurants. J Food Prot 2019; 82:1116-1123. [PMID: 31210548 DOI: 10.4315/0362-028x.jfp-18-532] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Proper cold holding and date marking practices help control Lm growth in foods. Most restaurants had ≥1 instance of improper cold holding. Less than 50% of all cold holding observations were found to be out of compliance. Restaurants in areas requiring date marking of food were more likely to date mark. CFPM did not predict out-of-compliance observations when FSMS effects were considered.
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Affiliation(s)
- Girvin L Liggans
- 1 Retail Food Protection Staff, Office of Food Safety, College Park, Maryland 20740
| | - Marc S Boyer
- 2 Biostatistics and Bioinformatics Staff, Office of Analytics and Outreach, U.S. Food and Drug Administration, College Park, Maryland 20740
| | - Laurie B Williams
- 1 Retail Food Protection Staff, Office of Food Safety, College Park, Maryland 20740
| | - Kimberly W Destromp
- 3 Division of Programmatic Training, Office of Training, Education, and Development, U.S. Food and Drug Administration, Rockville, Maryland 20852
| | - Son T Hoang
- 4 Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland 20742, USA
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26
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Braune K, Kraemer LA, Weinstein J, Zayani A, Heinemann L. Storage Conditions of Insulin in Domestic Refrigerators and When Carried by Patients: Often Outside Recommended Temperature Range. Diabetes Technol Ther 2019; 21:238-244. [PMID: 31009254 DOI: 10.1089/dia.2019.0046] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Objective: Not much is known about how people with diabetes store their insulin. Objective of our evaluation was to analyze at which temperature insulin is stored in domestic refrigerators and when opened/carried as a spare, and if these temperatures meet the manufacturers' recommendations. Methods: People with diabetes (n = 338; 46% US, 41% EU) put Bluetooth-enabled temperature sensors (MedAngel ONE, Netherlands) next to the insulin into their refrigerator or diabetes bag. Measurement results were transferred to an app and stored in a protected online database. Results: Temperature logs from 400 sensors were analyzed (230 for refrigerated, 170 for carried insulin). Deviations outside the recommended range were found in 315 (78.8%) logs (230 [100%] refrigerated, 85 [50%] carried). For refrigerated insulin, temperature recorded was out of range 11.3% of the time, on average 2 h 43 min/day with an average deviation of 3.7 K. For carried insulin, temperatures were out of range 0.5% of the time (8 min/day) with an average deviation of 1.1 K. Seventeen percent of sensors measured temperatures <0°C (57 of sensors for refrigerated, 9 for carried insulin). Conclusions: Storage conditions of insulin are known to have an impact on its blood glucose-lowering effect. This is the first study investigating temperature conditions of insulin storage in industrialized countries. In a clinically relevant percentage of storage time, insulin was exposed to temperatures outside the recommended range, especially when refrigerated. Thus, domestic refrigerators may pose an underestimated risk for insulin quality.
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Affiliation(s)
- Katarina Braune
- 1 Department of Paediatric Endocrinology and Diabetes, Charité-Universitätsmedizin Berlin, Berlin, Germany
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27
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Sonar CR, Paccola CS, Al‐Ghamdi S, Rasco B, Tang J, Sablani SS. Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13074] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Carolina S. Paccola
- Department of Animal Science and Food EngineeringUniversity of Sao Paulo Pirassununga Sao Paulo Brazil
| | - Saleh Al‐Ghamdi
- Department of Biological Systems EngineeringWashington State University Pullman WA
- Department of Agricultural EngineeringCollege of Food and Agricultural Sciences, King Saud University Riyadh Saudi Arabia
| | - Barbara Rasco
- School of Food ScienceWashington State University Pullman WA
| | - Juming Tang
- Department of Biological Systems EngineeringWashington State University Pullman WA
| | - Shyam S. Sablani
- Department of Biological Systems EngineeringWashington State University Pullman WA
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28
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Aalto-Araneda M, Lundén J, Markkula A, Hakola S, Korkeala H. Processing plant and machinery sanitation and hygiene practices associate with Listeria monocytogenes occurrence in ready-to-eat fish products. Food Microbiol 2019; 82:455-464. [PMID: 31027805 DOI: 10.1016/j.fm.2019.03.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 03/15/2019] [Accepted: 03/15/2019] [Indexed: 10/27/2022]
Abstract
Listeria monocytogenes causes the foodborne illness listeriosis, which exhibits high fatality among people in risk groups. The incidence of listeriosis has increased in Europe, which raises concerns about L. monocytogenes occurrence in foodstuffs. Ready-to-eat seafood products are considered particularly risky vehicles. Poor hygiene at processing facilities predisposes them to L. monocytogenes contamination, which can be controlled by stringent self-checking system measures. We examined the association of fish-processing plant operational and hygiene practices with the occurrence of L. monocytogenes in vacuum-packaged gravad (cold-salted) and cold-smoked salmon and rainbow trout products. Product sampling of 21 fish-processing plants was carried out, and operational procedures relating to L. monocytogenes control were surveyed using an in-depth risk assessment questionnaire. L. monocytogenes occurred only in sliced and mainly in gravad products of seven fish-processing plants. Shortages in preventive measures were discovered predominantly among the L. monocytogenes positive fish-processing plants. Using generalized linear modeling, we identified the following features associated with L. monocytogenes product contamination: the number of processing machines, deficiencies in the processing environment and machinery sanitation, and staff movement from areas of low toward high hygiene. Furthermore, performing frequent periodic thorough sanitation alongside everyday sanitation practices associated with a decreased risk of product contamination.
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Affiliation(s)
- Mariella Aalto-Araneda
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland.
| | - Janne Lundén
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland
| | - Annukka Markkula
- Microbiological Food Safety Unit, Food Safety Department, Finnish Food Authority, Mustialankatu 3, 00790, Helsinki, Finland
| | - Satu Hakola
- Microbiology Research Unit, Research and Laboratory Services Department, Finnish Food Authority, Mustialankatu 3, 00790, Helsinki, Finland
| | - Hannu Korkeala
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland
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30
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Alvarenga VO, Campagnollo FB, do Prado-Silva L, Horita CN, Caturla MYR, Pereira EPR, Crucello A, Sant'Ana AS. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:131-175. [PMID: 29860973 DOI: 10.1016/bs.afnr.2018.02.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Unit operations modify material properties aiming to produce uniform and high-quality food products with greater acceptance by the increasingly demanding consumers or with longer shelf life and better possibilities of storage and transport. Microorganisms, including bacteria, molds, viruses, and parasites, may have different susceptibilities to unit operations employed during food processing. On-farm (cleaning, selection and classification, cooling, storage, and transport) and on-factory unit operations (heating, refrigeration/freezing, dehydration, modification of atmosphere, irradiation, and physical, chemical, and microbial-based operations) are commonly employed throughout food production chain. The intensity and combination of unit operations along with food composition, packaging, and storage conditions will influence on the dominance of specific microorganisms, which can be pathogenic or responsible for spoilage. Thus, in the context of food safety objective (FSO), the knowledge and the quantification of the effects caused by each step of processing can enable to control and ensure the quality and safety of manufactured products.
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Affiliation(s)
| | | | | | - Claudia N Horita
- Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | | | | | - Aline Crucello
- Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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31
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Microbial diversity of consumption milk during processing and storage. Int J Food Microbiol 2018; 266:21-30. [DOI: 10.1016/j.ijfoodmicro.2017.11.004] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 11/02/2017] [Accepted: 11/07/2017] [Indexed: 01/04/2023]
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32
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Laptoš T, Omersel J. The importance of handling high-value biologicals: Physico-chemical instability and immunogenicity of monoclonal antibodies. Exp Ther Med 2018; 15:3161-3168. [PMID: 29556253 DOI: 10.3892/etm.2018.5821] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Accepted: 01/09/2018] [Indexed: 11/05/2022] Open
Abstract
The present review specifies the various chemical and physical factors that can influence drug stability and immunogenicity, and the treatment outcomes of antibody biologicals. Although monoclonal antibodies (mAbs) are known to be more resistant to environmental changes compared with other proteins, the molecules themselves can be subjected to chemical and physical processes that promote their degradation and transformation into their specific amino-acid moieties. With increasing use of medicinal products that contain mAbs, and their self-administration by the patients, the issue of the correct manipulation of these drugs is of increasing importance. This review summarises the correct handling of mAb biologicals from the point of view of the pharmacist, clinical biochemist and patient, as is supported by relevant cases from the literature and our own data and experience. In particular, if there is a break in the cold chain, both healthcare professionals and patients need to be aware of the potential pharmacokinetics and pharmacodynamics alterations to these biologicals. Furthermore, any alterations in the protein structure can induce harmful immune reactions, including anaphylaxis and cytokine storms, or result in the production of neutralising or blocking Abs. Overall, considering also that treatment costs usually remain high, drug stability can have a tremendous effect on the clinical, humanistic and economic outcomes of such treatments.
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Affiliation(s)
- Tomislav Laptoš
- Pharmacy Unit, University Medical Centre Ljubljana, 1000 Ljubljana, Slovenia
| | - Jasna Omersel
- Chair of Clinical Biochemistry, Faculty of Pharmacy, University of Ljubljana, 1000 Ljubljana, Slovenia
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33
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Helo P, Ala-Harja H. Green logistics in food distribution – a case study. INTERNATIONAL JOURNAL OF LOGISTICS-RESEARCH AND APPLICATIONS 2018. [DOI: 10.1080/13675567.2017.1421623] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Petri Helo
- University of Vaasa, Networked Value Systems, Vaasa, Finland
| | - Hanne Ala-Harja
- University of Vaasa, Networked Value Systems, Vaasa, Finland
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34
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Manzocco L, Alongi M, Lagazio C, Sillani S, Nicoli MC. Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste. Food Res Int 2017; 102:129-135. [PMID: 29195931 DOI: 10.1016/j.foodres.2017.09.091] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 09/29/2017] [Accepted: 09/29/2017] [Indexed: 11/29/2022]
Abstract
The evolution of different quality parameters (firmness, weight loss, colour changes, microbial counts, consumer rejection) of packed fresh-cut Iceberg salad was assessed at 4, 8 and 12°C to simulate domestic refrigerators running at different conditions. The increase in storage temperature did not affect salad firmness and weight loss but increased colour changes, microbial growth and consumer rejection. A survey among Italian consumers was also carried out and demonstrated that fresh-cut salad was mainly consumed within the first 5days after purchasing. Consumer rejection data were combined with data relevant to the distribution of salad consumption over the days following product purchase, to estimate salad wasting risk. When salad was stored at 4 and 8°C, estimated wasted packages within the expiration date (7days) were <1%. By contrast, 13% of the packages was estimated to be wasted within 7days of storage at 12°C. Quantification of wasting risk is a necessary information to identify efficient and sustainable interventions to tackle food waste.
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Affiliation(s)
- L Manzocco
- Department of Food, Agriculture, Environment and Animal Sciences, University of Udine, Via Sondrio 2A, 33100 Udine, Italy.
| | - M Alongi
- Department of Food, Agriculture, Environment and Animal Sciences, University of Udine, Via Sondrio 2A, 33100 Udine, Italy
| | - C Lagazio
- Department of Economics, University of Genova, Via Vivaldi 5, 16126 Genova, Italy
| | - S Sillani
- Department of Food, Agriculture, Environment and Animal Sciences, University of Udine, Via Sondrio 2A, 33100 Udine, Italy
| | - M C Nicoli
- Department of Food, Agriculture, Environment and Animal Sciences, University of Udine, Via Sondrio 2A, 33100 Udine, Italy
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PEREIRA E, SILVA RGBE, SPAGNOL WA, SILVEIRA JUNIOR V. Water loss in table grapes: model development and validation under dynamic storage conditions. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.08817] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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Oscar TP. Risk of Salmonellosis from Chicken Parts Prepared from Whole Chickens Sold in Flow Pack Wrappers and Subjected to Temperature Abuse. J Food Prot 2017; 80:1496-1505. [PMID: 28800246 DOI: 10.4315/0362-028x.jfp-17-097] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The flow pack wrapper is a popular packaging choice for retail sale of whole chickens. However, it may provide a favorable environment for growth and spread of Salmonella within the package, leading to an outbreak of salmonellosis. To investigate this possibility, a process risk model was developed that predicted the risk of salmonellosis from chicken parts prepared from whole chickens sold in flow pack wrappers and subjected to proper storage (6 h at 4°C) or improper storage (72 h at 15°C) before preparation. The model had four unit operations (pathogen events): (i) preparation (contamination), (ii) cooking (death), (iii) serving (cross-contamination), and (iv) consumption (dose-response). Data for prevalence, number, and serotype of Salmonella on chicken parts were obtained by whole sample enrichment, real-time PCR. Improper storage increased (P < 0.05) prevalence of Salmonella on raw chicken parts from 10.6% (17 of 160) to 41.2% (66 of 160) and incidence of cross-contamination of cooked chicken from 10% (4 of 40) to 52.2% (24 of 46). Improper storage also increased (P < 0.05) the number (mean ± standard deviation) of Salmonella from 0.017 ± 0.030 to 3.51 ± 1.34 log per raw chicken part and from 0.048 ± 0.089 to 3.08 ± 1.50 log per cooked chicken part. The predominant serotypes isolated (n = 111) were Typhimurium (34.2%), Typhimurium var 5- (20.7%), Kentucky (12.6%), Enteritidis (11.7%), and Heidelberg (8.1%). When chicken was properly stored before preparation, the model predicted that risk of salmonellosis was low and sporadic with only six cases per 100 simulations of 105 chicken parts. However, when 0.1 to 1% of chickens were improperly stored before preparation, the model predicted that salmonellosis would increase (P < 0.05) linearly from a median of 7 (range, 1 to 15) to a median of 72 (range, 52 to 93) cases per 105 chicken parts. These results indicated that the flow pack wrapper provided a favorable environment for growth and spread of Salmonella within the package and that even when only a small percentage of packages were subjected to improper storage before preparation, the risk and size of an outbreak of salmonellosis from chicken parts increased significantly.
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Affiliation(s)
- T P Oscar
- U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Room 2111, Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
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Tirloni E, Ghelardi E, Celandroni F, Bernardi C, Casati R, Rosshaug PS, Stella S. Bacillus cereus in fresh ricotta: Comparison of growth and Haemolysin BL production after artificial contamination during production or post processing. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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Jiménez-Colmenero F, Cofrades S, Herrero AM, Ruiz-Capillas C. Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods. Crit Rev Food Sci Nutr 2017; 58:2334-2345. [DOI: 10.1080/10408398.2017.1322937] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Susana Cofrades
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Ana M. Herrero
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), Madrid, Spain
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39
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Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment. Food Res Int 2017; 96:171-181. [DOI: 10.1016/j.foodres.2017.02.017] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Revised: 02/17/2017] [Accepted: 02/26/2017] [Indexed: 11/22/2022]
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40
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Mercier S, Villeneuve S, Mondor M, Uysal I. Time-Temperature Management Along the Food Cold Chain: A Review of Recent Developments. Compr Rev Food Sci Food Saf 2017; 16:647-667. [DOI: 10.1111/1541-4337.12269] [Citation(s) in RCA: 215] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 04/17/2017] [Accepted: 04/18/2017] [Indexed: 11/27/2022]
Affiliation(s)
- Samuel Mercier
- Dept. of Electrical Engineering; Univ. of South Florida; 4202 East Fowler Ave. Tampa FL 33620 U.S.A
| | - Sebastien Villeneuve
- Saint-Hyacinthe Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec Canada J2S 8E3
| | - Martin Mondor
- Saint-Hyacinthe Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec Canada J2S 8E3
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université Blvd. Sherbrooke Quebec Canada J1K 2R1
| | - Ismail Uysal
- Dept. of Electrical Engineering; Univ. of South Florida; 4202 East Fowler Ave. Tampa FL 33620 U.S.A
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Söderqvist K, Lambertz ST, Vågsholm I, Fernström LL, Alsanius B, Mogren L, Boqvist S. Fate of Listeria monocytogenes , Pathogenic Yersinia enterocolitica , and Escherichia coli O157:H7 gfp + in Ready-to-Eat Salad during Cold Storage: What Is the Risk to Consumers? J Food Prot 2017; 80:204-212. [PMID: 28221975 DOI: 10.4315/0362-028x.jfp-16-308] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, we investigated the fate of Listeria monocytogenes , pathogenic Yersinia enterocolitica , and Escherichia coli O157:H7 gfp+ inoculated in low numbers into ready-to-eat baby spinach and mixed-ingredient salad (baby spinach with chicken meat). Samples were stored at recommended maximum refrigerator temperature (8°C in Sweden) or at an abuse temperature (15°C) for up to 7 days. Mixed-ingredient salad supported considerable growth when stored at 15°C during shelf life (3 days), with populations of L. monocytogenes , pathogenic Y. enterocolitica , and E. coli O157:H7 gfp+ increasing from less than 2.0 log CFU/g on day 0 to 7.0, 4.0, and 5.6 log CFU/g, respectively. However, when mixed-ingredient salad was stored at 8°C during shelf life, only L. monocytogenes increased significantly, reaching 3.0 log CFU/g within 3 days. In plain baby spinach, only pathogenic Y. enterocolitica populations increased significantly during storage for 7 days, and this was exclusively at an abuse temperature (15°C). Thus, mixing ready-to-eat leafy vegetables with chicken meat strongly influenced levels of inoculated strains during storage. To explore the food safety implications of these findings, bacterial numbers were translated into risks of infection by modeling. The risk of listeriosis (measured as probability of infection) was 16 times higher when consuming a mixed-ingredient salad stored at 8°C at the end of shelf life, or 200,000 times higher when stored at 15°C, compared with when consuming it on the day of inoculation. This indicates that efforts should focus on preventing temperature abuse during storage to mitigate the risk of listeriosis. The storage conditions recommended for mixed-ingredient salads in Sweden (maximum 8°C for 3 days) did not prevent growth of L. monocytogenes in baby spinach mixed with chicken meat. Manufacturers preparing these salads should be aware of this, and recommended storage temperature should be revised downwards to reduce the risk of foodborne disease.
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Affiliation(s)
- Karin Söderqvist
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, P.O. Box 7036, SE-750 07, Uppsala, Sweden
| | - Susanne Thisted Lambertz
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, P.O. Box 7036, SE-750 07, Uppsala, Sweden.,Research and Development Department, National Food Agency, P.O. Box 622, SE-751 26, Uppsala, Sweden
| | - Ivar Vågsholm
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, P.O. Box 7036, SE-750 07, Uppsala, Sweden
| | - Lise-Lotte Fernström
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, P.O. Box 7036, SE-750 07, Uppsala, Sweden
| | - Beatrix Alsanius
- Department of Biosystems and Technology, Microbial Horticulture Unit, P.O. Box 103, SE-230 53, Alnarp, Sweden
| | - Lars Mogren
- Department of Biosystems and Technology, Microbial Horticulture Unit, P.O. Box 103, SE-230 53, Alnarp, Sweden
| | - Sofia Boqvist
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, P.O. Box 7036, SE-750 07, Uppsala, Sweden
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42
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Evans EW, Redmond EC. Time-Temperature Profiling of United Kingdom Consumers' Domestic Refrigerators. J Food Prot 2016; 79:2119-2127. [PMID: 28221951 DOI: 10.4315/0362-028x.jfp-16-270] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Increased consumer demand for convenience and ready-to-eat food, along with changes to consumer food purchase and storage practices, have resulted in an increased reliance on refrigeration to maximize food safety. Previous research suggests that many domestic refrigerators operate at temperatures exceeding recommendations; however, the results of several studies were determined by means of one temperature data point, which, given temperature fluctuation, may not be a true indicator of actual continual operating temperatures. Data detailing actual operating temperatures and the effects of consumer practices on temperatures are limited. This study has collated the time-temperature profiles of domestic refrigerators in consumer kitchens (n = 43) over 6.5 days with concurrent self-reported refrigerator usage. Overall, the findings established a significant difference (P < 0.05) between one-off temperature (the recording of one temperature data point) and mean operating temperature. No refrigerator operated at ≤5.0°C for the entire duration of the study. Mean temperatures exceeding 5.0°C were recorded in the majority (91%) of refrigerators. No significant associations or differences were determined for temperature profiles and demographics, including household size, or refrigerator characteristics (age, type, loading, and location). A positive correlation (P < 0.05) between room temperature and refrigerator temperature was determined. Reported door opening frequency correlated with temperature fluctuation (P < 0.05). Thermometer usage was determined to be infrequent. Cumulatively, research findings have established that the majority of domestic refrigerators in consumer homes operate at potentially unsafe temperatures and that this is influenced by consumer usage. The findings from this study may be utilized to inform the development of shelf-life testing based on realistic domestic storage conditions. Furthermore, the data can inform the development of future educational interventions to increase safe domestic refrigeration practices.
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Affiliation(s)
- Ellen W Evans
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Western Avenue, Llandaff, Cardiff, Wales CF5 2YB, UK
| | - Elizabeth C Redmond
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Western Avenue, Llandaff, Cardiff, Wales CF5 2YB, UK
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43
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James C, Onarinde BA, James SJ. The Use and Performance of Household Refrigerators: A Review. Compr Rev Food Sci Food Saf 2016; 16:160-179. [DOI: 10.1111/1541-4337.12242] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2016] [Revised: 10/20/2016] [Accepted: 10/21/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Christian James
- Food Refrigeration & Process Engineering Research Centre (FRPERC); The Grimsby Inst of Further & Higher Education (GIFHE); Nuns Corner Grimsby North East Lincolnshire DN34 5BQ U.K
| | - Bukola A. Onarinde
- College of Sciences, Natl Centre for Food Manufacturing; Univ of Lincoln; Park Rd., Holbeach Spalding PE12 7PT U.K
| | - Stephen J. James
- Food Refrigeration & Process Engineering Research Centre (FRPERC); The Grimsby Inst of Further & Higher Education (GIFHE); Nuns Corner Grimsby North East Lincolnshire DN34 5BQ U.K
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44
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Behind the kitchen door: A novel mixed method approach for exploring the food provisioning practices of the older consumer. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.06.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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45
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Lange M, Göranzon H, Marklinder I. Self-reported food safety knowledge and behaviour among Home and Consumer Studies students. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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46
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Gallocchio F, Cibin V, Biancotto G, Roccato A, Muzzolon O, Carmen L, Simone B, Manodori L, Fabrizi A, Patuzzi I, Ricci A. Testing nano-silver food packaging to evaluate silver migration and food spoilage bacteria on chicken meat. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:1063-71. [PMID: 27147130 DOI: 10.1080/19440049.2016.1179794] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Migration of nanomaterials from food containers into food is a matter of concern because of the potential risk for exposed consumers. The aims of this study were to evaluate silver migration from a commercially available food packaging containing silver nanoparticles into a real food matrix (chicken meat) under plausible domestic storage conditions and to test the contribution of such packaging to limit food spoilage bacteria proliferation. Chemical analysis revealed the absence of silver in chicken meatballs under the experimental conditions in compliance with current European Union legislation, which establishes a maximum level of 0.010 mg kg(-1) for the migration of non-authorised substances through a functional barrier (Commission Regulation (EU) No. 10/2011). On the other hand, microbiological tests (total microbial count, Pseudomonas spp. and Enterobacteriaceae) showed no relevant difference in the tested bacteria levels between meatballs stored in silver-nanoparticle plastic bags or control bags. This study shows the importance of testing food packaging not only to verify potential silver migration as an indicator of potential nanoparticle migration, but also to evaluate the benefits in terms of food preservation so as to avoid unjustified usage of silver nanoparticles and possible negative impacts on the environment.
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Affiliation(s)
- Federica Gallocchio
- a Department of Food Safety , Istituto Zooprofilattico Sperimentale delle Venezie (IZSVe) , Legnaro , Italy
| | - Veronica Cibin
- a Department of Food Safety , Istituto Zooprofilattico Sperimentale delle Venezie (IZSVe) , Legnaro , Italy
| | - Giancarlo Biancotto
- a Department of Food Safety , Istituto Zooprofilattico Sperimentale delle Venezie (IZSVe) , Legnaro , Italy
| | - Anna Roccato
- a Department of Food Safety , Istituto Zooprofilattico Sperimentale delle Venezie (IZSVe) , Legnaro , Italy
| | - Orietta Muzzolon
- a Department of Food Safety , Istituto Zooprofilattico Sperimentale delle Venezie (IZSVe) , Legnaro , Italy
| | - Losasso Carmen
- a Department of Food Safety , Istituto Zooprofilattico Sperimentale delle Venezie (IZSVe) , Legnaro , Italy
| | - Belluco Simone
- a Department of Food Safety , Istituto Zooprofilattico Sperimentale delle Venezie (IZSVe) , Legnaro , Italy.,b Department of Animal Medicine Production and Health , Università di Padova , Legnaro , Italy
| | - Laura Manodori
- c European Centre for the Sustainable Impact of Nanotechnology, Veneto Nanotech S.C.pA , Rovigo , Italy
| | - Alberto Fabrizi
- d Department of Management and Engineering , Università di Padova , Vicenza , Italy
| | - Ilaria Patuzzi
- a Department of Food Safety , Istituto Zooprofilattico Sperimentale delle Venezie (IZSVe) , Legnaro , Italy
| | - Antonia Ricci
- a Department of Food Safety , Istituto Zooprofilattico Sperimentale delle Venezie (IZSVe) , Legnaro , Italy
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47
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Ma C, Fu Z, Xu M, Trebar M, Zhang X. Evaluation on home storage performance of table grape based on sensory quality and consumers' satisfaction. Journal of Food Science and Technology 2016; 53:1363-70. [PMID: 27570261 DOI: 10.1007/s13197-016-2177-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/08/2015] [Accepted: 01/12/2016] [Indexed: 12/07/2022]
Abstract
With continuous rise of table grapes consumption and increased public awareness of food safety, the quality control of grapes in storage after purchase is not sufficiently examined. Home storage constitutes the last and important stage in grape supply chain. Literature review shows that few researches on grape quality focus on the home storage stage compared with numerous researches reported on the quality control during postharvest and transportation process. This paper reports the performance evaluation of grape quality at home storage and consumers' satisfaction using integrated sensory evaluations. The internal attributes, including Texture, Taste and Odor of the table grapes and the appearance indices, Color and Cleanliness are examined. Key results show that during home storage, all the internal attributes decrease rapidly as time goes on, and cleanliness and color appear to be deteriorating in a lower speed. A comprehensive quality index was created to measure the quality of table grape which has high correlation with the Overall acceptability perceived by consumers.
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Affiliation(s)
- Changyang Ma
- Pharmaceutical College, Henan University, Kaifeng, People's Republic of China 475004 ; Beijing Lab for Food Quality and Safety, China Agricultural University, 209#, No. 17 Qinghua Donglu, Haidian District Beijing, 100083 People's Republic of China
| | - Zetian Fu
- Beijing Lab for Food Quality and Safety, China Agricultural University, 209#, No. 17 Qinghua Donglu, Haidian District Beijing, 100083 People's Republic of China
| | - Mark Xu
- Portsmouth Business School, University of Portsmouth, Portsmouth, Hampshire PO1 3DE UK
| | - Mira Trebar
- Faculty of Computer and Information Science, University of Ljubljana, Večna pot 113, SI-1000 Ljubljana, Slovenia
| | - Xiaoshuan Zhang
- Beijing Lab for Food Quality and Safety, China Agricultural University, 209#, No. 17 Qinghua Donglu, Haidian District Beijing, 100083 People's Republic of China
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48
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Predictive Modeling of the Growth of Lactobacillus Viridescens under Non-isothermal Conditions. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.profoo.2016.02.080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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49
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Effect of abusive storage temperatures on growth and survival of Escherichia coli O157:H7 on leafy salad vegetables in Egypt. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.034] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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50
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Roccato A, Uyttendaele M, Cibin V, Barrucci F, Cappa V, Zavagnin P, Longo A, Catellani P, Ricci A. Effects of Domestic Storage and Thawing Practices on Salmonella in Poultry-Based Meat Preparations. J Food Prot 2015; 78:2117-25. [PMID: 26613905 DOI: 10.4315/0362-028x.jfp-15-048] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Among consumer food handling practices, time-temperature abuse has been reported as one of the most common contributory factors in salmonellosis outbreaks where the evidence is strong. The present study performed storage tests of burgers, sausages, and kebabs and investigated (i) the effect of refrigerator temperatures (4°C versus 8 or 12°C, which were the temperatures recorded in 33 and 3%, respectively, of domestic refrigerators in Italy), with or without prior temperature abuse (25°C for 2 h, simulating transport of meats from shop to home), and (ii) the impact of the thawing method (overnight in the refrigerator at 8°C versus on the kitchen countertop at 23°C) on the presence and numbers of Salmonella bacteria. Storage tests were carried out on naturally or artificially (Salmonella enterica serovar Typhimurium at ca. 10 CFU/g) contaminated products, while freezing-thawing tests were conducted only on artificially contaminated products (Salmonella Typhimurium at ca. 10, 100, and 1,000 CFU/g). The results from the artificially contaminated products showed significant (P < 0.05) growth of Salmonella Typhimurium at 12°C (i.e., from ca. 8 most probable number [MPN]/g to > 710 MPN/g) in kebabs after 7 and 10 days but more moderate growth in sausages (i.e., from ca. 14 MPN/g to a maximum of 96 MPN/g after 9 days of storage). Storage of naturally contaminated burgers or sausages (contamination at or below 1 MPN/g) at 4, 8, or 12°C and a short time of temperature abuse (2 h at 25°C) did not facilitate an increase in the presence and numbers of Salmonella bacteria. Thawing overnight in the refrigerator led to either a moderate reduction or no change of Salmonella Typhimurium numbers in burgers, sausages, and kebabs. Overall, this study showed that domestic storage and thawing practices can affect food safety and that time-temperature abuse can cause a substantial increase of Salmonella numbers in some types of poultry-based meat preparations, highlighting that efforts for the dissemination of consumer guidelines on the correct storage and handling of meats need to be continued.
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Affiliation(s)
- Anna Roccato
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro, Padua, Italy.
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Veronica Cibin
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro, Padua, Italy
| | - Federica Barrucci
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro, Padua, Italy
| | - Veronica Cappa
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro, Padua, Italy
| | - Paola Zavagnin
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro, Padua, Italy
| | - Alessandra Longo
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro, Padua, Italy
| | - Paolo Catellani
- Department of Animal Medicine, Production and Health, University of Padua, Viale dell'Università 16, Agripolis, 35020 Legnaro, Padua, Italy
| | - Antonia Ricci
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro, Padua, Italy
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