1
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Selva Sharma A, Marimuthu M, Varghese AW, Wu J, Xu J, Xiaofeng L, Devaraj S, Lan Y, Li H, Chen Q. A review of biomolecules conjugated lanthanide up-conversion nanoparticles-based fluorescence probes in food safety and quality monitoring applications. Crit Rev Food Sci Nutr 2024; 64:6129-6159. [PMID: 36688820 DOI: 10.1080/10408398.2022.2163975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Upconversion nanoparticles (UCNPs) are known to possess unique characteristics, which allow them to overcome a number of issues that plague traditional fluorescence probes. UCNPs have been employed in a variety of applications, but it is arguably in the realm of optical sensors where they have shown the most promise. Biomolecule conjugated UCNPs-based fluorescence probes have been developed to detect and quantify a wide range of analytes, from metal ions to biomolecules, with great specificity and sensitivity. In this review, we have given much emphasis on the recent trends and progress in the preparation strategies of bioconjugated UCNPs and their potential application as fluorescence sensors in the trace level detection of food industry-based toxicants and adulterants. The paper discusses the preparation and functionalisation strategies of commonly used biomolecules over the surface of UCNPs. The use of different sensing strategies namely heterogenous and homogenous assays, underlying fluorescence mechanisms in the detection process of food adulterants are summarized in detail. This review might set a precedent for future multidisciplinary research including the development of novel biomolecules conjugated UCNPs for potential applications in food science and technology.
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Affiliation(s)
- Arumugam Selva Sharma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Division of Molecular Medicine, Biomedical Technology Wing, Sree Chitra Tirunal Institute for Medical Sciences & Technology, Poojapura, Thiruvananthapuram, India
| | - Murugavelu Marimuthu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Department of Science & Humanities, Saveetha School of Engineering, SIMATS, Chennai, Tamil Nadu, India
| | - Amal Wilson Varghese
- Division of Molecular Medicine, Biomedical Technology Wing, Sree Chitra Tirunal Institute for Medical Sciences & Technology, Poojapura, Thiruvananthapuram, India
| | - Jizong Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Jing Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Luo Xiaofeng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Sabarinathan Devaraj
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yang Lan
- Jiangxi Wuyuan Tea Vocational College, Jiangxi, PR China
| | - Huanhuan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
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2
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Oleo DDD, Manning L, McIntyre L, Randall N, Nayak R. The application of systematic accident analysis tools to investigate food safety incidents. Compr Rev Food Sci Food Saf 2024; 23:e13344. [PMID: 38634199 DOI: 10.1111/1541-4337.13344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 03/16/2024] [Accepted: 03/25/2024] [Indexed: 04/19/2024]
Abstract
Effective food safety (FS) management relies on the understanding of the factors that contribute to FS incidents (FSIs) and the means for their mitigation and control. This review aims to explore the application of systematic accident analysis tools to both design FS management systems (FSMSs) as well as to investigate FSI to identify contributive and causative factors associated with FSI and the means for their elimination or control. The study has compared and contrasted the diverse characteristics of linear, epidemiological, and systematic accident analysis tools and hazard analysis critical control point (HACCP) and the types and depth of qualitative and quantitative analysis they promote. Systematic accident analysis tools, such as the Accident Map Model, the Functional Resonance Accident Model, or the Systems Theoretical Accident Model and Processes, are flexible systematic approaches to analyzing FSI within a socio-technical food system which is complex and continually evolving. They can be applied at organizational, supply chain, or wider food system levels. As with the application of HACCP principles, the process is time-consuming and requires skilled users to achieve the level of systematic analysis required to ensure effective validation and verification of FSMS and revalidation and reverification following an FSI. Effective revalidation and reverification are essential to prevent recurrent FSI and to inform new practices and processes for emergent FS concerns and the means for their control.
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Affiliation(s)
- Dileyni Díaz De Oleo
- TADRUS Research Group, Department of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
| | - Louise Manning
- The Lincoln Institute for Agri-Food Technology, University of Lincoln, Lincoln, UK
| | - Lynn McIntyre
- Department of Food, Land and Agribusiness Management, Harper Adams University, Newport, UK
| | - Nicola Randall
- Department of Agriculture and Environment, Harper Adams University, Newport, UK
| | - Rounaq Nayak
- Department of Life and Environmental Sciences, Bournemouth University, Poole, UK
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3
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DeFlorio W, Zaza A, Arcot Y, Min Y, Castillo A, Taylor M, Cisneros-Zevallos L, Akbulut MES. Bioinspired Superhydrophobic Nanocoating Based on Polydopamine and Nanodiamonds to Mitigate Bacterial Attachment to Polyvinyl Chloride Surfaces in Food Industry Environments. Ind Eng Chem Res 2024; 63:6235-6248. [PMID: 38617109 PMCID: PMC11009964 DOI: 10.1021/acs.iecr.3c04230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 03/11/2024] [Accepted: 03/12/2024] [Indexed: 04/16/2024]
Abstract
Polyvinyl chloride (PVC) is commonly utilized as a food-contact surface by the food industry for processing and storage purposes due to its durability, ease of fabrication, and cost-effectiveness. Herein, we report a composite coating for the superhydrophobization of PVC without the use of polyfluoroalkyl chemistry. This coating rendered the PVC superhydrophobic, exhibiting a static water contact angle of 151.9 ± 0.7° and a contact angle hysteresis of only 3.1 ± 1.0°. The structure of this composite coating, consisting of polydopamine, nanodiamonds, and an alkyl silane, was investigated by utilizing both scanning electron microscopy and atomic force microscopy. Surface chemistry was probed using attenuated total reflectance-Fourier transform infrared, and the surface wetting behavior was thoroughly characterized using both static and dynamic water contact angle measurements. It was demonstrated that the superhydrophobic PVC was cleanable using a food-grade surfactant, becoming wet in contact with high concentration surfactant solutions, but regaining its nonwetting property upon rinsing with water. It was demonstrated that the coating produced a 2.1 ± 0.1 log10 reduction (99.2%) in the number of Escherichia coli O157:H7 cells and a 2.2 ± 0.1 log10 reduction (99.3%) in the number of Salmonella enterica Typhimurium cells that were able to adsorb onto PVC surfaces over a 24 h period. The use of this fluorine-free superhydrophobic coating on PVC equipment, such as conveyor belts within food production facilities, may help to mitigate bacterial cross-contamination and curb the spread of foodborne illnesses.
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Affiliation(s)
- William DeFlorio
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Abdulla Zaza
- Department
of Chemical Engineering, Texas A&M University
at Qatar, Doha 23874, Qatar
| | - Yashwanth Arcot
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Younjin Min
- Depart
of Chemical and Environmental Engineering, University of California, Riverside, California 92521, United States
| | - Alejandro Castillo
- Department
of Food Science and Technology, Texas A&M
University, College Station, Texas 77843, United States
| | - Matthew Taylor
- Department
of Animal Science, Texas A&M University, College Station, Texas 77843, United States
| | - Luis Cisneros-Zevallos
- Department
of Horticultural Sciences, Texas A&M
University, College Station, Texas 77843, United States
| | - Mustafa E. S. Akbulut
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
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4
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Huo H, Liu X. Behavioral decision-making of government, agricultural product producers, and consumers on agricultural product quality and safety regulation in a digital environment. Front Public Health 2024; 12:1373747. [PMID: 38628846 PMCID: PMC11018930 DOI: 10.3389/fpubh.2024.1373747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Accepted: 03/18/2024] [Indexed: 04/19/2024] Open
Abstract
The quality and safety of agricultural products are related to people's lives and health, economic development, and social stability, and have always been a hot issue of concern to the government and society. The rapid development of digital traceability technology in the digital environment has brought new opportunities for the supervision of agricultural product quality and safety, but the frequent occurrence of agricultural product safety incidents in recent years has exposed many problems such as the lack of governmental supervision, unstandardized production process of enterprises, and weak consumer awareness. To improve the cooperation efficiency of stakeholders and ensure the quality and safety of agricultural products, this paper proposes a dynamic model based on evolutionary game theory. The model incorporates the government, agricultural product producers, and farmers, and evaluates the stability and effectiveness of the system under different circumstances. The results of the study show that there are multiple evolutionary stabilization strategies in the tripartite evolutionary game model of agricultural product quality and safety supervision, and there are corresponding evolutionary stabilization conditions. There are several factors affecting the stability of the system, the most important of which are government regulation, severe penalties for agricultural product producers, and incentives. When these factors reach a certain threshold, the stakeholder cooperation mechanism can establish an evolutionarily stable strategy. This study contributes to the understanding of the operational mechanism of stakeholder cooperation in agricultural product quality and safety regulation in the digital environment and provides decision support and policy recommendations for stakeholders to promote the sustainable development and optimization of agricultural product quality and safety regulation.
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Affiliation(s)
| | - Xiangyu Liu
- Management School, Harbin University of Commerce, Harbin, China
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Aslani R, Mazaheri Y, Jafari M, Sadighara P, Molaee-Aghaee E, Ozcakmak S, Reshadat Z. Implementation of hazard analysis and critical control point (HACCP) in yogurt production. J DAIRY RES 2024; 91:125-135. [PMID: 38646882 DOI: 10.1017/s0022029924000232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/23/2024]
Abstract
This study aimed to review hazard analysis and critical control points (HACCP) in the dairy industry for the production of yogurt. The food safety management system (FSMS) was implemented over the last several decades with several amendments. The need for practical and proactive procedures in the dairy industry was identified so that HACCP implementation could ensure that consumers would always have safe food. The concept of HACCP is a systemic and science-based method that can result in safe dairy products such as yogurt based on the complete analysis of manufacturing processes, recognition of hazards potentially present at all stages of production, and risk prevention. In yogurt production, raw milk receipt, pasteurization, packaging, and storage are the steps most susceptible to contamination and were considered critical control points. Further steps also need to be implemented to achieve other related control measures, and these will be discussed.
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Affiliation(s)
- Ramin Aslani
- Division of Food Safety & Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Yeganeh Mazaheri
- Division of Food Safety & Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Maryam Jafari
- Division of Food Safety & Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety & Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ebrahim Molaee-Aghaee
- Division of Food Safety & Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Sibel Ozcakmak
- Provincial Directorate of Agriculture and Livestock, Ministry of Agriculture and Forestry, Samsun, Türkiye
| | - Zahra Reshadat
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
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6
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Wason S, Rojas RV, Subbiah J. Radiofrequency Inactivation of Salmonella in Black Pepper and Dried Basil Leaves Using In-package Steaming. J Food Prot 2024; 87:100209. [PMID: 38142824 DOI: 10.1016/j.jfp.2023.100209] [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: 05/09/2023] [Revised: 12/16/2023] [Accepted: 12/20/2023] [Indexed: 12/26/2023]
Abstract
Radiofrequency (RF) heating has been extensively studied for pasteurizing low-moisture foods. Currently, bulk foods are treated with radiofrequency; potential cross-contamination may occur during packaging of pasteurized products. As an alternative, in-package RF processing was evaluated for Salmonella inactivation on black peppercorns and dried basil leaves and prevention of cross-contamination during storage postprocessing. In-package steaming refers to the process in which the samples were heated in a steam vent package to generate and retain steam during the treatment. This treatment achieved good heating uniformity which could be because of the circulation of steam within the package. One-way steam vent allowed the release of excess steam once a threshold pressure was achieved and later returned to its original position to seal the package, when the RF energy was removed. In-package RF steaming of black peppercorns and dried basil leaves for 135 s and 40 s, respectively, resulted in more than 5 log reduction of Salmonella. The steam vent remained stable posttreatment and properly sealed the package to protect the product from any external contamination. These results indicate that the use of steam vent could effectively pasteurize black peppercorns and dried basil leaves could be beneficial in preventing the potential cross-contamination postprocessing.
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Affiliation(s)
- Surabhi Wason
- Department of Food Science, University of Arkansas System, Division of Agriculture, Fayetteville, AR 72701, USA
| | - Rossana Villa Rojas
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System, Division of Agriculture, Fayetteville, AR 72701, USA.
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7
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Zhao C, Zhang Z, Matsubae K. Adequacy and Distribution Equity of Nutrition Supplies across China. Nutrients 2024; 16:426. [PMID: 38337710 PMCID: PMC10857370 DOI: 10.3390/nu16030426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/19/2024] [Accepted: 01/28/2024] [Indexed: 02/12/2024] Open
Abstract
Procuring food enriched with diverse nutrients is pivotal for maintaining a robust immune system. However, the food system is now unprecedentedly globalized and faces challenges arising from climate change, pandemics, and political unrest. This study aims to illuminate the gap in exploring the adequacy and distribution equity of nutrition supplies in response to potential trade fluctuations and restrictions on agrifood within China's local agriculture endowments. Also, it seeks to identify the role of trade in contributing to these indices. Accordingly, we analyzed the distribution of nutrients in agrifood categories from production to consumption and assessed the adequacy and distribution equity of corresponding available nutrition supply from the local food provision system in terms of meeting residents' nutritional requirements, across China, and compared with those in the practical market. The local self-supply system showed that 12 out of 31 provinces have difficulty achieving an iron supply with 11% to 108% deficiencies. Except for iron, 52% (folate)-90% (vitamin B12) of agricultural output was available for diet provisioning nationwide. While food trade emerges as a crucial factor in enhancing secure and equitable nutrition supply, risks associated with micronutrient deficiencies necessitate careful consideration in current global circumstances. Our analysis explored a regional pool of nutrient information in supplements to the conventional food profile in China and could implicate better knowledge toward healthier food supplies and tailored improvements for achieving a resilient nutrition supply.
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Affiliation(s)
- Chuan Zhao
- Graduate School of Environmental Studies, Tohoku University, Sendai 980-8577, Japan; (C.Z.); (K.M.)
| | - Zhengyang Zhang
- Graduate School of Environmental Studies, Tohoku University, Sendai 980-8577, Japan; (C.Z.); (K.M.)
- Research Institute for Humanity and Nature, Kyoto 603-8047, Japan
| | - Kazuyo Matsubae
- Graduate School of Environmental Studies, Tohoku University, Sendai 980-8577, Japan; (C.Z.); (K.M.)
- Research Institute for Humanity and Nature, Kyoto 603-8047, Japan
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8
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Pang L, Pi X, Zhao Q, Man C, Yang X, Jiang Y. Optical nanosensors based on noble metal nanoclusters for detecting food contaminants: A review. Compr Rev Food Sci Food Saf 2024; 23:e13295. [PMID: 38284598 DOI: 10.1111/1541-4337.13295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 12/02/2023] [Accepted: 12/16/2023] [Indexed: 01/30/2024]
Abstract
Food contaminants present a significant threat to public health. In response to escalating global concerns regarding food safety, there is a growing demand for straightforward, rapid, and sensitive detection technologies. Noble metal nanoclusters (NMNCs) have garnered considerable attention due to their superior attributes compared to other optical materials. These attributes include high catalytic activity, excellent biocompatibility, and outstanding photoluminescence properties. These features render NMNCs promising candidates for crafting nanosensors for food contaminant detection, offering the potential for the development of uncomplicated, swift, sensitive, user-friendly, and cost-effective detection approaches. This review investigates optical nanosensors based on NMNCs, including the synthesis methodologies of NMNCs, sensing strategies, and their applications in detecting food contaminants. Furthermore, it involves a comparative assessment of the applications of NMNCs in optical sensing and their performance. Ultimately, this paper imparts fresh perspectives on the forthcoming challenges. Hitherto, optical (particularly fluorescent) nanosensors founded on NMNCs have demonstrated exceptional sensing capabilities in the realm of food contaminant detection. To enhance sensing performance, future research should prioritize atomically precise NMNCs synthesis, augmentation of catalytic activity and optical properties, development of high-throughput and multimode sensing, integration of NMNCs with microfluidic devices, and the optimization of NMNCs storage, shelf life, and transportation conditions.
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Affiliation(s)
- Lidong Pang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaowen Pi
- College of Food Science, Southwest University, Chongqing, China
| | - Qianyu Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
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9
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Park SM, Choi C, Rhee MS. One Health approach for prioritization of potential foodborne pathogens: Risk-ranking, Delphi survey, and criteria evaluation pre- and post-COVID-19 pandemic. Compr Rev Food Sci Food Saf 2024; 23:e13258. [PMID: 38284613 DOI: 10.1111/1541-4337.13258] [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: 06/01/2023] [Revised: 10/02/2023] [Accepted: 10/04/2023] [Indexed: 01/30/2024]
Abstract
Frequent foodborne illnesses with unknown causative agents highlight the need to explore zoonotic potential foodborne pathogens (PFPs). An effective PFP prioritization tool is indispensable, especially after experiencing the recent pandemic caused by zoonotic SARS-CoV-2. Risk information on pathogens (excluding 30 known foodborne pathogens) provided by governmental and international organizations was reviewed to generate a list of PFPs. Risk-ranking of PFPs was conducted based on a literature review of food poisoning or detection cases, and the ranks were determined with a decision tree. PFPs were prioritized by infectious disease (ID), veterinary medicine (VET), and food safety (FS) experts through a pre- and postpandemic Delphi survey, and key criteria in their decisions were illuminated. Among 339 PFPs, 32 rank-1 PFPs were involved in the foodborne outbreak(s). Discrepancies in opinions on prioritization between experts in different fields deepened after the pandemic. Only VET and FS experts valued the plausibility of foodborne transmission in evaluating bacteria and viruses, and a significant correlation between their selection of PFPs was found (p < .05). The impact of the pandemic induced all fields to focus more on human transmission and severity/fatality in prioritizing viruses, and only FS experts emphasized the plausibility of foodborne transmission after the pandemic. In contrast to prioritizing bacteria or viruses, ID and VET experts are unusually focused on foodborne transmission when prioritizing parasites. Criteria of consensus deduced by interdisciplinary experts with different interests and the criteria directly related to foodborne transmission should be acknowledged for adequate PFP prioritization.
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Affiliation(s)
- Sun Min Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong-si, Gyeonggi, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
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10
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Prabhukhot GS, Eggleton CD, Patel J. Multispecies Bacterial Biofilms and Their Evaluation Using Bioreactors. Foods 2023; 12:4495. [PMID: 38137299 PMCID: PMC10742677 DOI: 10.3390/foods12244495] [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: 09/26/2023] [Revised: 11/20/2023] [Accepted: 11/29/2023] [Indexed: 12/24/2023] Open
Abstract
Pathogenic biofilm formation within food processing industries raises a serious public health and safety concern, and places burdens on the economy. Biofilm formation on equipment surfaces is a rather complex phenomenon, wherein multiple steps are involved in bacterial biofilm formation. In this review we discuss the stages of biofilm formation, the existing literature on the impact of surface properties and shear stress on biofilms, types of bioreactors, and antimicrobial coatings. The review underscores the significance of prioritizing biofilm prevention strategies as a first line of defense, followed by control measures. Utilizing specific biofilm eradication strategies as opposed to a uniform approach is crucial because biofilms exhibit different behavioral outcomes even amongst the same species when the environmental conditions change. This review is geared towards biofilm researchers and food safety experts, and seeks to derive insights into the scope of biofilm formation, prevention, and control. The use of suitable bioreactors is paramount to understanding the mechanisms of biofilm formation. The findings provide useful information to researchers involved in bioreactor selection for biofilm investigation, and food processors in surfaces with novel antimicrobial coatings, which provide minimal bacterial attachment.
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Affiliation(s)
- Grishma S. Prabhukhot
- Department of Mechanical Engineering, University of Maryland Baltimore County, Baltimore, MD 21250, USA; (G.S.P.); (C.D.E.)
| | - Charles D. Eggleton
- Department of Mechanical Engineering, University of Maryland Baltimore County, Baltimore, MD 21250, USA; (G.S.P.); (C.D.E.)
| | - Jitendra Patel
- US Department of Agriculture, Agricultural Research Service, Environmental and Microbial Food Safety Laboratory, Beltsville, MD 20705, USA
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11
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Heir E, Jensen MR, Aasli AW, Berget I, Holck AL. Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon. Foods 2023; 12:4391. [PMID: 38137194 PMCID: PMC10743221 DOI: 10.3390/foods12244391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/01/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Cold-smoked salmon are ready-to-eat products that may support the growth of pathogenic Listeria monocytogenes during their long shelf-life. Consumption of such contaminated products can cause fatal listeriosis infections. Another challenge and potential risk associated with CS salmon is their high levels of sodium salt. Excess dietary intake is associated with serious health complications. In the present study, anti-listerial bacteriocin (nisin), P100 bacteriophages (Phageguard L, PGL) and fermentates (Verdad N6, P-NDV) were evaluated as commercial bio-preservation strategies for increased control of L. monocytogenes in standard (with NaCl) and sodium-reduced (NaCl partially replaced with KCl) CS salmon. Treatments of CS salmon with nisin (1 ppm) and PGL (5 × 107 pfu/cm2) separately yielded significant initial reductions in L. monocytogenes (up to 0.7 log) compared to untreated samples. Enhanced additive reductions were achieved through the combined treatments of nisin and PGL. Fermentates in the CS salmon inhibited the growth of Listeria but did not lead to its eradication. The lowest levels of L. monocytogenes during storage were observed in nisin- and PGL-treated CS salmon containing preservative fermentates and stored at 4 °C, while enhanced growth was observed during storage at an abusive temperature of 8 °C. Evaluation of industry-processed standard and sodium-replaced CS salmon confirmed significant effects with up to 1.7 log reductions in L. monocytogenes levels after 34 days of storage of PGL- and nisin-treated CS salmon-containing fermentates. No differences in total aerobic plate counts were observed between treated (PGL and nisin) or non-treated standard and sodium-reduced CS salmon at the end of storage. The microbiota was dominated by Photobacterium, but with a shift showing dominance of Lactococcus spp. and Vagococcus spp. in fermentate-containing samples. Similar and robust reductions in L. monocytogenes can be achieved in both standard and sodium-replaced CS salmon using the bio-preservation strategies of nisin, PGL and fermentates under various and relevant processing and storage conditions.
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Affiliation(s)
- Even Heir
- Nofima AS—Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway; (M.R.J.); (A.W.A.); (I.B.); (A.L.H.)
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12
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Bakin BC, McGovern CJ, Melendez M, Kessler C, Critzer F, Rock CM, Buchanan RL, Schaffner DW, Danyluk MD, Kowalcyk BB, Morgan KM, Strawn LK, Hamilton AM. Ranking Food Safety Priorities of the Fresh Produce Industry in the United States. J Food Prot 2023; 86:100167. [PMID: 37774839 DOI: 10.1016/j.jfp.2023.100167] [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: 05/24/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 10/01/2023]
Abstract
A broad understanding of community member food safety priorities in the fresh produce supply chain does not currently exist. This information is essential to improve food safety knowledge and practices effectively and efficiently throughout the fresh produce industry; therefore, the goal of this study was to identify and rank community produce safety priorities in the United States. Survey questions were designed and approved by food safety experts for participants to rank 24 fresh produce safety priorities. The anonymous survey was distributed online via Qualtrics™ to fresh produce community members from November 2020 to May 2021. A score was calculated for each priority by summing weighted ranking scores across responses. Descriptive statistics and logistic regression were used to determine frequencies and distribution of response and identify factors (e.g., role in produce safety, size/location of organization/operation) that influenced rankings. A total of 281 respondents represented fourteen different roles in the fresh produce industry, with most identified as growers (39.5%). Produce operations were distributed across the U.S. and annual produce sales ranged from below $25,000 to over $5,000,000. Health and hygiene, training, postharvest sanitation, traceability, and harvest sanitation were ranked as the top five food safety priorities. These findings provide insight into community member priorities in fresh produce safety and can be used to inform intervention efforts, ranging from specialized training for produce growers and packers, industry-driven research projects, and gaps in risk communication strategies.
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Affiliation(s)
- Bashiru C Bakin
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - Chloe J McGovern
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | | | - Christina Kessler
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida IFAS, Lake Alfred, FL 33850, USA
| | - Faith Critzer
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | - Channah M Rock
- Department of Environmental Science, University of Arizona Maricopa Agricultural Center, Maricopa, AZ 85138, USA
| | - Robert L Buchanan
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA
| | - Donald W Schaffner
- Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA
| | - Michelle D Danyluk
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida IFAS, Lake Alfred, FL 33850, USA
| | - Barbara B Kowalcyk
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - Kara M Morgan
- Translational Data Analytics Institute, The Ohio State University, Columbus, OH 43210, USA
| | - Laura K Strawn
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061, USA
| | - Alexis M Hamilton
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061, USA.
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13
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Koutsoumanis K, Ordóñez AA, Bolton D, Bover‐Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Nonno R, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Banach J, Ottoson J, Zhou B, da Silva Felício MT, Jacxsens L, Martins JL, Messens W, Allende A. Microbiological hazards associated with the use of water in the post-harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVHs). Part 1 (outbreak data analysis, literature review and stakeholder questionnaire). EFSA J 2023; 21:e08332. [PMID: 37928944 PMCID: PMC10623241 DOI: 10.2903/j.efsa.2023.8332] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2023] Open
Abstract
The contamination of water used in post-harvest handling and processing operations of fresh and frozen fruit, vegetables and herbs (ffFVHs) is a global concern. The most relevant microbial hazards associated with this water are: Listeria monocytogenes, Salmonella spp., human pathogenic Escherichia coli and enteric viruses, which have been linked to multiple outbreaks associated with ffFVHs in the European Union (EU). Contamination (i.e. the accumulation of microbiological hazards) of the process water during post-harvest handling and processing operations is affected by several factors including: the type and contamination of the FVHs being processed, duration of the operation and transfer of microorganisms from the product to the water and vice versa, etc. For food business operators (FBOp), it is important to maintain the microbiological quality of the process water to assure the safety of ffFVHs. Good manufacturing practices (GMP) and good hygienic practices (GHP) related to a water management plan and the implementation of a water management system are critical to maintain the microbiological quality of the process water. Identified hygienic practices include technical maintenance of infrastructure, training of staff and cooling of post-harvest process water. Intervention strategies (e.g. use of water disinfection treatments and water replenishment) have been suggested to maintain the microbiological quality of process water. Chlorine-based disinfectants and peroxyacetic acid have been reported as common water disinfection treatments. However, given current practices in the EU, evidence of their efficacy under industrial conditions is only available for chlorine-based disinfectants. The use of water disinfection treatments must be undertaken following an appropriate water management strategy including validation, operational monitoring and verification. During operational monitoring, real-time information on process parameters related to the process and product, as well as the water and water disinfection treatment(s) are necessary. More specific guidance for FBOp on the validation, operational monitoring and verification is needed.
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14
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DeFlorio W, Liu S, Arcot Y, Ulugun B, Wang X, Min Y, Cisneros-Zevallos L, Akbulut M. Durable superhydrophobic coatings for stainless-steel: An effective defense against Escherichia coli and Listeria fouling in the post-harvest environment. Food Res Int 2023; 173:113227. [PMID: 37803546 DOI: 10.1016/j.foodres.2023.113227] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Increasing concerns revolve around bacterial cross-contamination of leafy green vegetables via food-contact surfaces. Given that stainless-steel is among the commonly used food-contact surfaces, this study reports a coating strategy enhancing its hygiene and microbiological safety through an antifouling approach via superhydrophobicity. The developed method involves growing a nickel-nanodiamond nanocomposite film on 304 stainless-steel via electroplating and sequential functionalization of the outer surface layer with nonpolar organosilane molecules via polydopamine moieties. The resultant superhydrophobic stainless-steel surfaces had a static water contact angle of 156.3 ± 1.9° with only 2.3 ± 0.5° contact angle hysteresis. Application of the coating to stainless-steel was demonstrated to yield 2.3 ± 0.6 log10 and 2.0 ± 0.9 log10 reductions in the number of adherent gram-negative Escherichia coli O157:H7 and gram-positive Listeria innocua cells, respectively. These population reductions were shown to be statistically significant (α = 0.05). Coated stainless-steel also resisted fouling when contacted with contaminated romaine lettuce leaves and maintained significant non-wetting character when abraded with sand or contacted with high concentration surfactant solutions. The incorporation of superhydrophobic stainless-steel surfaces into food processing equipment used for washing and packaging leafy green vegetables has the potential to mitigate the transmission of pathogenic bacteria within food production facilities.
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Affiliation(s)
- William DeFlorio
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA
| | - Shuhao Liu
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA
| | - Yashwanth Arcot
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA
| | - Beril Ulugun
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA
| | - Xunhao Wang
- Department of Chemical and Environmental Engineering, University of California, Riverside, CA 92521, USA
| | - Younjin Min
- Department of Chemical and Environmental Engineering, University of California, Riverside, CA 92521, USA
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA
| | - Mustafa Akbulut
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA.
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15
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Guo M, Zhang X, Ismail BB, He Q, Yang Z, Xianyu Y, Liu W, Zhou J, Ye X, Liu D. Super Antibacterial Capacity and Cell Envelope-Disruptive Mechanism of Ultrasonically Grafted N-Halamine PBAT/PBF Films against Escherichia coli. ACS APPLIED MATERIALS & INTERFACES 2023; 15:38910-38929. [PMID: 37550824 DOI: 10.1021/acsami.3c05378] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/09/2023]
Abstract
Antibacterial materials are urgently needed to combat bacterial contamination, growth, or attachment on contact surfaces, as bacterial infections remain a public health crisis worldwide. Here, a novel ultrasound-assisted method is utilized for the first time to fabricate oxidative chlorine-loaded AH@PBAT/PBF-Cl films with more superior grafting efficiency and rechargeable antibacterial effect than those from conventional techniques. The films remarkably inactivate 99.9999% Escherichia coli and Staphylococcus aureus cells, inducing noticeable cell deformations and mechanical instability. The specific antibacterial mechanism against E. coli used as a model organism is unveiled using several cell envelope structural and functional analyses combined with proteomics, peptidoglycomics, and fluorescence probe techniques. Film treatment partially neutralizes the bacterial surface charge, induces oxidative stress and cytoskeleton deformity, alters membrane properties, and disrupts the expression of key proteins involved in the synthesis and transport of the lipopolysaccharide and peptidoglycan, indicating the cell envelope as the primary target. The films specifically target lipopolysaccharides, resulting in structural impairment of the polysaccharide and lipid A components, and inhibit peptidoglycan precursor synthesis. Together, these lead to metabolic disorders, membrane dysfunction, structural collapse, and eventual death. Given the films' antibacterial effects via the disruption of key cell envelope components, they can potentially combat a wide range of bacteria. These findings lay a theoretical basis for developing efficient antibacterial materials for food safety or biomedical applications.
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Affiliation(s)
- Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Xinhui Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Balarabe B Ismail
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Zhehao Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Yunlei Xianyu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Wentao Liu
- School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Jianwei Zhou
- School of Mechatronics and Energy Engineering, NingboTech University, Ningbo 315100, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
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16
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Han Y, Liu J, Li J, Jiang Z, Ma B, Chu C, Geng Z. Novel risk assessment model of food quality and safety considering physical-chemical and pollutant indexes based on coefficient of variance integrating entropy weight. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 877:162730. [PMID: 36906012 DOI: 10.1016/j.scitotenv.2023.162730] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 02/18/2023] [Accepted: 03/05/2023] [Indexed: 05/06/2023]
Abstract
Food safety is important for sustainable social and economic development and people's health. The traditional single risk assessment model is one-sided to the weight distribution of food safety factors including physical-chemical and pollutant indexes, which cannot comprehensively assess food safety risks. Therefore, a novel food safety risk assessment model combining the coefficient of variation (CV) integrating the entropy weight (EWM) (CV-EWM) is proposed in this paper. The CV and the EWM are used to calculate the objective weight of each index with physical-chemical and pollutant indexes effecting food safety, respectively. Then, the weights determined by the EWM and the CV are coupled by the Lagrange multiplier method. The ratio of the square root of the product of two weights and the weighted sum of the square root of the product are regarded as the combined weight. Thus, the CV-EWM risk assessment model is constructed to comprehensively assess the food safety risk. Moreover, the Spearman rank correlation coefficient method is used to test the compatibility of the risk assessment model. Finally, the proposed risk assessment model is applied to evaluate the quality and safety risk of sterilized milk. By analyzing the attribute weight and comprehensive risk value of physical-chemical and pollutant indexes effecting the sterilized milk quality, the results show that this proposed model can scientifically obtain the weight of physical-chemical and pollutant indexes to objectively and reasonably evaluate the overall risk of food, which has certain practical value for discovering the influencing factors of risk occurrence to risk prevention and control of food quality and safety.
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Affiliation(s)
- Yongming Han
- College of Information Science & Technology, Beijing University of Chemical Technology, Beijing, China; State Key Laboratory of Public Big Data, Guizhou University, Guiyang, Guizhou, China
| | - Jiaxin Liu
- College of Information Science & Technology, Beijing University of Chemical Technology, Beijing, China; State Key Laboratory of Public Big Data, Guizhou University, Guiyang, Guizhou, China
| | - Jiatong Li
- College of Information Science & Technology, Beijing University of Chemical Technology, Beijing, China
| | - Zhiying Jiang
- College of Information Science & Technology, Beijing University of Chemical Technology, Beijing, China.
| | - Bo Ma
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing 100029, China.
| | - Chong Chu
- Department of Biomedical Informatics, Harvard Medical School, Harvard University, USA
| | - Zhiqiang Geng
- College of Information Science & Technology, Beijing University of Chemical Technology, Beijing, China; State Key Laboratory of Public Big Data, Guizhou University, Guiyang, Guizhou, China.
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17
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Sharma GM, Ma Y, Luccioli S. Recalls Associated with Food Allergens and Gluten in FDA-Regulated Foods from Fiscal Years 2013 to 2019. J Food Prot 2023; 86:100069. [PMID: 36940660 DOI: 10.1016/j.jfp.2023.100069] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/22/2023] [Accepted: 02/24/2023] [Indexed: 03/05/2023]
Abstract
Allergens are one of the leading causes of food recalls in the US. The Food and Drug Administration (FDA) enforces requirements relating to major food allergens (MFAs) and gluten-free labeling to ensure food safety for allergic and celiac patients, respectively. Violative foods are subject to recalls. In this study, recall data for FDA-regulated foods were analyzed for fiscal years (FYs) 2013-2019 to identify trends and root causes associated with 1471 food allergen and gluten recalls. Of the 1471 recalls, 1415 recalls were due to MFAs, 34 recalls were due to gluten-free labeling violation and 23 recalls involved other allergens. Recalls due to MFAs overall increased during the study period with a peak incidence in FY 2017. MFA recall health hazard classifications were assessed as Class I (51.2%), Class II (45.5%), and Class III (3.3%). A majority of MFA recalls involved one allergen (78.8%). Milk was the most common MFA involved in MFA recalls (37.5%), followed by soy (22.5%) and tree nuts (21.6%). Almond, anchovy, and shrimp were the most common allergens recalled within the MFA groups of tree nuts, fish, and Crustacean shellfish, respectively. About 97% of MFA recalls involved one product category and among them, the category of 'bakery products, dough, bakery mixes and icings' ranked first (367 recalls), followed by the category of 'chocolate and cocoa products' (120 recalls). Labeling-associated errors accounted for 71.1% of MFA recalls with known root causes (914 out of 1286). It is important for the industry to develop and implement appropriate allergen controls to reduce the number of MFA recalls.
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Affiliation(s)
- Girdhari M Sharma
- Office of Food Safety, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA.
| | - Yinqing Ma
- Office of Compliance, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA
| | - Stefano Luccioli
- Office of Compliance, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA
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18
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Al-Moghazy M, Abou baker D, El-Sayed HS. Antimicrobial-prebiotic: Novel dual approach of pomegranate peel extract in vitro and in food system. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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19
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Yue SR, Shrivastava R, Campbell K, Walker MJ. Food allergen recalls in the United Kingdom: A critical analysis of reported recalls from 2016 to 2021. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Li T, Qin Z, Wang D, Xia X, Zhou X, Hu G. Coenzyme self-sufficiency system-recent advances in microbial production of high-value chemical phenyllactic acid. World J Microbiol Biotechnol 2022; 39:36. [PMID: 36472665 DOI: 10.1007/s11274-022-03480-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 11/21/2022] [Indexed: 12/12/2022]
Abstract
Phenyllactic acid (PLA), a natural antimicrobial substance, has many potential applications in the food, animal feed, pharmaceutical and cosmetic industries. However, its production is limited by the complex reaction steps involved in its chemical synthesis. Through advances in metabolic engineering and synthetic biology strategies, enzymatic or whole-cell catalysis was developed as an alternative method for PLA production. Herein, we review recent developments in metabolic engineering and synthetic biology strategies that promote the microbial production of high-value PLA. Specially, the advantages and disadvantages of the using of the three kinds of substrates, which includes phenylpyruvate, phenylalanine and glucose as starting materials by natural or engineered microbes is summarized. Notably, the bio-conversion of PLA often requires the consumption of expensive coenzyme NADH. To overcome the issues of NADH regeneration, efficiently internal cofactor regeneration systems constructed by co-expressing different enzyme combinations composed of lactate dehydrogenase with others for enhancing the PLA production, as well as their possible improvements, are discussed. In particular, the construction of fusion proteins with different linkers can achieve higher PLA yield and more efficient cofactor regeneration than that of multi-enzyme co-expression. Overall, this review provides a comprehensive overview of PLA biosynthesis pathways and strategies for increasing PLA yield through biotechnology, providing future directions for the large-scale commercial production of PLA and the expansion of downstream applications.
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Affiliation(s)
- Tinglan Li
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China
- State Key Laboratory of Coal Mine Disaster Dynamics and Control, Chongqing University, Chongqing, P. R. China
| | - Zhao Qin
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China
| | - Dan Wang
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China.
- State Key Laboratory of Coal Mine Disaster Dynamics and Control, Chongqing University, Chongqing, P. R. China.
| | - Xue Xia
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China
| | - Xiaojie Zhou
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China
| | - Ge Hu
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China
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21
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Hewage SN, Makawita P, Gibson KE, Lee JA, Fraser AM. Relationship between ATP Bioluminescence Measurements and Microbial Assessments in Studies Conducted in Food Establishments: A Systematic Literature Review and Meta-Analysis. J Food Prot 2022; 85:1855-1864. [PMID: 36173898 DOI: 10.4315/jfp-22-187] [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: 06/15/2022] [Accepted: 09/25/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Adherence to proper environmental cleaning practices is critical in food establishments. To validate cleanliness, cleaning practices should be routinely monitored, preferably by a rapid, reliable, and cost-effective method. The aim of this study was to determine whether a correlation exists between ATP bioluminescence measurements and selected microbial assessments in studies conducted in food establishments. A systematic literature review and meta-analysis was conducted using the principles of preferred reporting items for systematic reviews and meta-analyses. Twelve online databases and search engines were selected for the review. Peer-reviewed articles published in English between January 2000 and July 2020 were included in the search. From a total of 19 eligible studies, 3 that included Pearson correlation coefficients (r) between ATP bioluminescence measurements and microbial assessments were used for the meta-analysis calculations. Only the fixed-effect model produced a strong correlation because one value dominated the estimates: r = 0.9339 (0.9278, 0.9399). In contrast, both the random effects model, 0.2978 (0.24, 0.3471), and the mixed effects model, r = 0.3162 (-0.0387, 0.6711), indicated a weak relationship between ATP bioluminescence and microbial assessments, with no evidence of a strong correlation. The meta-analysis results indicated no sufficient evidence of a strong correlation between ATP bioluminescence measurements and microbial assessments when applied within food establishments. This lack of evidence for a strong correlation between the results of these two monitoring tools suggests that food establishments cannot depend on only one method. Yet, with immediate feedback and quantification of organic soiling, ATP bioluminescence could be an effective monitoring tool to use in food establishments. HIGHLIGHTS
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Affiliation(s)
- Supun Nabadawa Hewage
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, 223 Poole Agricultural Center, Box 340316, Clemson, South Carolina 29634-0316
| | - P Makawita
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, 223 Poole Agricultural Center, Box 340316, Clemson, South Carolina 29634-0316
| | - Kristen E Gibson
- Department of Food Science, System Division of Agriculture, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704
| | - Jung-Ae Lee
- Department of Population and Quantitative Health Sciences, Chan Medical School, University of Massachusetts, 368 Plantation Street, Worcester, Massachusetts 01605, USA
| | - Angela M Fraser
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, 223 Poole Agricultural Center, Box 340316, Clemson, South Carolina 29634-0316
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22
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Ribeiro PG, Martins GC, Zhu X, Li YC, Guilherme LRG. Combined effects of hydrothermally-altered feldspar and water regime on cadmium minimization in rice. ENVIRONMENTAL RESEARCH 2022; 215:114259. [PMID: 36100098 DOI: 10.1016/j.envres.2022.114259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 08/29/2022] [Accepted: 08/31/2022] [Indexed: 06/15/2023]
Abstract
The accumulation of cadmium (Cd) in grains and edible parts of crops poses a risk to human health. Because rice is the staple food of more than half of the world population, reducing Cd uptake by rice is critical for food safety. HydroPotash (HYP), an innovative potassium fertilizer produced with a hydrothermal process, has the characteristics of immobilizing heavy metals and potential use for remediating Cd-contaminated soils. The objective of this study was to evaluate the HYP as a soil amendment to immobilize Cd in acidic soils and to reduce the accumulation of Cd in rice tissues. The experiment was performed in a greenhouse with a Cecil sandy loam soil (pH 5.3 and spiked with 3 mg Cd kg-1) under either flooding conditions (water level at 4 cm above the soil surface) or at field capacity. Two hydrothermal materials (HYP-1 and HYP-2) were compared with K-feldspar + Ca(OH)2 (the raw material used for producing HYP), Ca(OH)2, zeolite, and a control (without amendment). After 30 days of soil incubation, HydroPotashs, the raw material, and Ca(OH)2 increased both soil solution pH and electrical conductivity. These materials also decreased soluble Cd concentration (up to 99.7%) compared with the control (p < 0.05). After 145 days, regardless of the materials applied, plant growth was favored (up to 35.8%) under the flooded regime. HydroPotash-1 was more effective for increasing dry biomass compared with other amendments under both water regimes. HydroPotashs reduced extractable Cd in soil, Cd content in plant biomass at tillering and maturing stage, and were efficient in minimizing Cd accumulation in rice grains.
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Affiliation(s)
- Paula Godinho Ribeiro
- Federal University of Lavras, Department of Soil Science, School of Agriculture, Lavras, Minas Gerais, 37200-900, Brazil; Instituto Tecnológico Vale, Rua Boaventura da Silva, 955, 66055-090, Belém, Pará, Brazil
| | | | - Xueqiang Zhu
- School of Environmental Science and Spatial Informatics, China University of Mining and Technology, Xuzhou, 221116, China
| | - Yuncong C Li
- Tropical Research and Education Center, Department of Soil and Water Sciences, IFAS, University of Florida, Homestead, FL, 33031, USA
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23
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Li H, Li C, Shi C, Hu W, Cui H, Lin L. Characterization of controlled-release Eucalyptus citriodora oil/Zinc ions nanoparticles with enhanced antibacterial properties against E. coli O157:H7 in fruit juice. Food Res Int 2022; 162:112138. [DOI: 10.1016/j.foodres.2022.112138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/05/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
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24
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Bao F, Liang Z, Deng J, Lin Q, Li W, Peng Q, Fang Y. Toward intelligent food packaging of biosensor and film substrate for monitoring foodborne microorganisms: A review of recent advancements. Crit Rev Food Sci Nutr 2022; 64:3920-3931. [PMID: 36300845 DOI: 10.1080/10408398.2022.2137774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Microorganisms in food do harms to human. They can cause serious adverse reactions and sometimes even death. So it is an urgent matter to find an effective method to control them. The research of intelligent- biosensor packaging is in the ascendant in recent years, which is mainly promoted by reflecting on food safety and reducing resource waste. Intelligent biosensor-packaging is an instant and efficient intelligent packaging technology, which can directly and scientifically manifest the quality of food without complex operation. In this review, the purposes of providing relevant information on intelligent biosensor-packaging are reviewed, such as types of biosensors for monitoring foodborne microorganism, the suitable material for intelligent biosensor-packaging and design and fabrication of intelligent biosensor-packaging. The potential of intelligent biosensor-packaging in the detection of foodborne microorganisms is emphasized. The challenges and directions of the intelligent biosensor-packaging in the detection of foodborne pathogens are discussed. With the development of science and technology in the future, the intelligent biosensor-packaging should be commercialized in a real sense. And it is expected that commercial products can be manufactured in the future, which will provide a far-reaching approach in food safety and food prevention. HighlightsSeveral biosensors are suitable for the detection of food microorganisms.Plastic polymer is an excellent choice for the construction of intelligent biosensor packaging.Design and fabrication can lay the foundation for intelligent-biosensor packaging.Intelligent biosensor-packaging can realize fast and real-time detection of microorganisms in food.
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Affiliation(s)
- Feng Bao
- Hunan Province Key Laboratory of Edible forestry Resource Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, JiangShu, Nanjing, China
| | - Zhao Liang
- Institute of Micro/Nano Materials and Devices, Ningbo University of Technology, Ningbo City, P. R. China
| | - Jing Deng
- Hunan Province Key Laboratory of Edible forestry Resource Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Qinlu Lin
- Hunan Province Key Laboratory of Edible forestry Resource Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, JiangShu, Nanjing, China
| | - Wen Li
- Hunan Province Key Laboratory of Edible forestry Resource Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, JiangShu, Nanjing, China
| | - Qiong Peng
- Hunan Province Key Laboratory of Edible forestry Resource Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, JiangShu, Nanjing, China
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da Cunha DT, Hakim MP, Soon JM, Stedefeldt E. Swiss Cheese Model of food safety incidents: Preventing foodborne illness through multiple layers of defence. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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26
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Luminescent Aptamer-Based Bioassays for Sensitive Detection of Food Allergens. BIOSENSORS 2022; 12:bios12080644. [PMID: 36005040 PMCID: PMC9405952 DOI: 10.3390/bios12080644] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 02/06/2023]
Abstract
The presence of hidden allergens in food products, often due to unintended contamination along the food supply chain (production, transformation, processing, and transport), has raised the urgent need for rapid and reliable analytical methods for detecting trace levels of such species in food products. Indeed, food allergens represent a high-risk factor for allergic subjects due to potentially life-threatening adverse reactions. Portable biosensors based on immunoassays have already been developed as rapid, sensitive, selective, and low-cost analytical platforms that can replace analyses with traditional bench-top instrumentation. Recently, aptamers have attracted great interest as alternative biorecognition molecules for bioassays, since they can bind a variety of targets with high specificity and selectivity, and they enable the development of assays exploiting a variety of transduction and detection technologies. In particular, aptasensors based on luminescence detection have been proposed, taking advantage of the development of ultrasensitive tracers and enhancers. This review aims to summarize and discuss recent efforts in the field of food allergen analysis using aptamer-based bioassays with luminescence detection.
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Piton Hakim M, Methner Dela Libera V, D'Avoglio Zanetta L, Guimarães Perdomo Nascimento L, Thimoteo da Cunha D. What is a dark kitchen? A study of consumer's perceptions of deliver-only restaurants using food delivery apps in Brazil. Food Res Int 2022; 161:111768. [DOI: 10.1016/j.foodres.2022.111768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/06/2022] [Accepted: 08/02/2022] [Indexed: 11/04/2022]
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28
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Loop mediated isothermal amplification for detection of foodborne parasites: A journey from lab to lab-on-a-chip. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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29
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Oliveira LLD, da Silva AL, Pereira CR, Chaudhuri A. The stakeholder's roles in risk management related to food supply chain recalls: a systematic literature review. INTERNATIONAL JOURNAL OF LOGISTICS MANAGEMENT 2022. [DOI: 10.1108/ijlm-05-2021-0261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
PurposeFood supply chains (FSCs) are becoming increasingly complex and vulnerable to recall risks due to quality failures. Measures for supply chain risk management can minimize these recall risks. However, this responsibility must be shared by all stakeholders in the chain. This study aims to analyze the roles of different stakeholders in managing risks in the events of food recalls.Design/methodology/approachA systematic literature review was carried out, and 110 articles were explored to identify risk management actions and to link them to the role of stakeholders involved in FSC recall.FindingsThe study found that nine stakeholders were responsible for 25 hazard management actions related to food safety and traceability systems, regulatory and preventive measures, and control and response mechanisms for food recalls in the FSC.Originality/valueThis article contributes to the literature by proposing an explanatory map associating risk management actions to different stakeholders in food recall. The actions were grouped according to whether they were prevention actions to avoid a food recall or contention actions to limit the negative economic effects and maintain the health of the population.
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30
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Viera FD, Stedefeldt E, Scheffer PA, Machado LV, Mucinhato RMD, De Castro AKF, Lima TADS, Da Cunha DT, Saccol ALDF. Proposal of a new method for the risk scoring and categorization of Brazilian food services. Food Res Int 2022; 156:111127. [DOI: 10.1016/j.foodres.2022.111127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 03/08/2022] [Accepted: 03/09/2022] [Indexed: 11/28/2022]
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31
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Liang T, Long H, Zhan Z, Zhu Y, Kuang P, Mo N, Wang Y, Cui S, Wu X. Simultaneous detection of viable
Salmonella
spp.,
Escherichia coli
, and
Staphylococcus aureus
in bird's nest, donkey‐hide gelatin, and wolfberry using PMA with multiplex real‐time quantitative PCR. Food Sci Nutr 2022; 10:3165-3174. [PMID: 36171769 PMCID: PMC9469859 DOI: 10.1002/fsn3.2916] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 04/24/2022] [Accepted: 04/27/2022] [Indexed: 11/16/2022] Open
Abstract
Salmonella spp., Escherichia coli, and Staphylococcus aureus are common microbial contaminants within the homology of medicine and food that can cause serious food poisoning. This study describes a highly efficient, sensitive, specific, and simple multiplex real‐time quantitative PCR (mRT‐qPCR) method for the simultaneous detection of viable Salmonella spp., E. coli, and S. aureus. Primers and probes were designed for the amplification of the target genes invA, uidA, and nuc. Dead bacterial genetic material was excluded by propidium monoazide (PMA) treatment, facilitating the detection of only viable bacteria. This method was capable of detecting Salmonella spp., E. coli, and S. aureus at 102, 102, and 101 CFU/ml, respectively, in pure culture. PMA combined with mRT‐qPCR can reliably distinguish between dead and viable bacteria with recovery rates from 95.7% to 105.6%. This PMA‐mRT‐qPCR technique is a highly sensitive and specific method for the simultaneous detection of three pathogens within the homology of medicine and food.
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Affiliation(s)
- Taobo Liang
- Jiangxi Institute for Food Control Nanchang China
| | - Hui Long
- Nanchang Center for Disease Control and Prevention Nanchang China
| | - Zhongxu Zhan
- Jiangxi Institute for Food Control Nanchang China
| | - Yingfei Zhu
- Jiangxi Institute for Food Control Nanchang China
| | - Peilin Kuang
- Jiangxi Institute for Food Control Nanchang China
| | - Ni Mo
- Jiangxi Institute for Food Control Nanchang China
| | - Yuping Wang
- Chengdu Institute of Food and Drug Control Chengdu China
| | - Shenghui Cui
- National Institutes for Food and Drug Control Beijing China
| | - Xin Wu
- Jiangxi Institute for Food Control Nanchang China
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32
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Martínez-Pineda M, Yagüe-Ruiz C. The Risk of Undeclared Allergens on Food Labels for Pediatric Patients in the European Union. Nutrients 2022; 14:nu14081571. [PMID: 35458133 PMCID: PMC9026746 DOI: 10.3390/nu14081571] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/05/2022] [Accepted: 04/08/2022] [Indexed: 12/27/2022] Open
Abstract
The dietary avoidance of allergens has been widely recognized as the key intervention in the management of food allergies, but the presence of undeclared allergens makes compliance difficult. The aim of this study was to analyze the presence of undeclared allergens in food labeling through RASFF notifications in the European Union, focusing on those allergens that frequently affect the pediatric population and the implicated products, so as to provide useful information for its risk evaluation and the development of educational materials for patients. The results showed milk (20.5%), gluten (14.8%), and nuts (10.9%) to be the pediatric allergens with higher presences. In 80% of the notifications concerning milk and milk derivatives, the specific compound present (lactose or lactoprotein) was not identified. They were mainly present in cereal and bakery products, prepared dishes and snacks, and cacao and confectionery products, all of which are frequently consumed by the pediatric population. The large quantity (7.6%) of undeclared allergens in “free-from-allergen” products was also remarkable, especially in regard to the supposedly not-present allergens. Undeclared allergens in food products pose an evident risk for allergic patients and knowledge of them should take a relevant role in a patient’s nutritional education. It is also necessary to raise awareness among manufacturers and safety authorities.
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33
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Wang Z, Wu Z, Zou M, Wen X, Wang Z, Li Y, Zhang Q. A Voting-Based Ensemble Deep Learning Method Focused on Multi-Step Prediction of Food Safety Risk Levels: Applications in Hazard Analysis of Heavy Metals in Grain Processing Products. Foods 2022; 11:foods11060823. [PMID: 35327246 PMCID: PMC8947666 DOI: 10.3390/foods11060823] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 03/05/2022] [Accepted: 03/09/2022] [Indexed: 11/16/2022] Open
Abstract
Grain processing products constitute an essential component of the human diet and are among the main sources of heavy metal intake. Therefore, a systematic assessment of risk factors and early-warning systems are vital to control heavy metal hazards in grain processing products. In this study, we established a risk assessment model to systematically analyze heavy metal hazards and combined the model with the K-means++ algorithm to perform risk level classification. We then employed deep learning models to conduct a multi-step prediction of risk levels, providing an early warning of food safety risks. By introducing a voting-ensemble technique, the accuracy of the prediction model was improved. The results indicated that the proposed model was superior to other models, exhibiting the overall accuracy of 90.47% in the 7-day prediction and thus satisfying the basic requirement of the food supervision department. This study provides a novel early-warning model for the systematic assessment of the risk level and further allows the development of targeted regulatory strategies to improve supervision efficiency.
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Affiliation(s)
- Zuzheng Wang
- School of Economics & Management, Nanjing Tech University, Nanjing 211816, China; (Z.W.); (X.W.)
| | - Zhixiang Wu
- School of Economics & Management, Nanjing Tech University, Nanjing 211816, China; (Z.W.); (X.W.)
- Correspondence: (Z.W.); (Q.Z.)
| | - Minke Zou
- School of Physical and Mathematical Sciences, Nanjing Tech University, Nanjing 211816, China;
| | - Xin Wen
- School of Economics & Management, Nanjing Tech University, Nanjing 211816, China; (Z.W.); (X.W.)
| | - Zheng Wang
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100083, China;
| | - Yuanzhang Li
- School of Computer Science and Technology, Nanjing Tech University, Nanjing 211816, China;
| | - Qingchuan Zhang
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100083, China;
- Correspondence: (Z.W.); (Q.Z.)
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34
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Nayak R, Manning L, Waterson P. Exploration of the fipronil in egg contamination incident in the Netherlands using the Functional Resonance Analysis Method. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108605] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Roles of company directors and the implications for governing for the emerging impacts of climate risks in the fresh food sector: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Sheng K, Jiang H, Fang Y, Wang L, Jiang D. Emerging electrochemical biosensing approaches for detection of allergen in food samples: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.033] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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37
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Kowalska A, Manning L. Food Safety Governance and Guardianship: The Role of the Private Sector in Addressing the EU Ethylene Oxide Incident. Foods 2022; 11:foods11020204. [PMID: 35053936 PMCID: PMC8774432 DOI: 10.3390/foods11020204] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 01/08/2022] [Accepted: 01/11/2022] [Indexed: 12/13/2022] Open
Abstract
Sesame seeds within the European Union (EU) are classified as foods not of animal origin. Two food safety issues associated with sesame seeds have emerged in recent years, i.e., Salmonella contamination and the presence of ethylene oxide. Fumigation with ethylene oxide to reduce Salmonella in seeds and spices is not approved in the EU, so its presence in sesame seeds from India was a sentinel incident sparking multiple trans-European product recalls between 2020-2021. Following an interpretivist approach, this study utilises academic and grey sources including data from the EU Rapid Alert System for Food and Feed (RASFF) database to inform a critical appraisal of current EU foods not of animal origin legislation and associated governance structures and surveillance programs. This is of particular importance as consumers are encouraged towards plant-based diets. This study shows the importance of collaborative governance utilizing data from company testing and audits as well as official regulatory controls to define the depth and breadth of a given incident in Europe. The development of reflexive governance supported by the newest technology (e.g., blockchain) might be of value in public-private models of food safety governance. This study contributes to the literature on the adoption of risk-based food safety regulation and the associated hybrid public-private models of food safety governance where both regulators and private organizations play a vital role in assuring public health.
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Affiliation(s)
- Aleksandra Kowalska
- Institute of Economics and Finance, Maria Curie-Skłodowska University, pl. Marii Curie-Skłodowskiej 5, 20-031 Lublin, Poland;
| | - Louise Manning
- School of Agriculture, Food and the Environment, Royal Agricultural University, Stroud Road, Cirencester GL7 6JS, UK
- Correspondence:
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38
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Gene Analysis of Listeria monocytogenes Suspended Aggregates Induced by Ralstonia insidiosa Cell-Free Supernatants under Nutrient-Poor Environments. Microorganisms 2021; 9:microorganisms9122591. [PMID: 34946191 PMCID: PMC8704912 DOI: 10.3390/microorganisms9122591] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/13/2021] [Accepted: 12/14/2021] [Indexed: 01/08/2023] Open
Abstract
Listeria monocytogenes is a zoonotic food-borne pathogen. The production of food-borne pathogenic bacteria aggregates is considered to be a way to improve their resistance and persistence in the food chain. Ralstonia insidiosa has been shown to induce L. monocytogenes to form suspended aggregates, but induction mechanisms remain unclear. In the study, the effect of R. insidiosa cell-free supernatants cultured in 10% TSB medium (10% RIS) on the formation of L. monocytogenes suspended aggregates was evaluated. Next, the Illumina RNA sequencing was used to compare the transcriptional profiles of L. monocytogenes in 10% TSB medium with and without 10% RIS to identify differentially expressed genes (DEGs). The result of functional annotation analysis of DEGs indicated that these genes mainly participate in two component system, bacterial chemotaxis and flagellar assembly. Then the reaction network of L. monocytogenes suspended aggregates with the presence of 10% RIS was summarized. The gene-deletion strain of L. monocytogenes was constructed by homologous recombination. The result showed that cheA and cheY are key genes in the formation of suspended aggregates. This research is the preliminary verification of suspended aggregates’ RNA sequencing and is helpful to analyze the aggregation mechanisms of food-borne pathogenic bacteria from a new perspective.
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39
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Soon JM, Abdul Wahab IR. Global food recalls and alerts associated with labelling errors and its contributory factors. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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40
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Ensuring food safety using fluorescent nanoparticles-based immunochromatographic test strips. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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41
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Sari K, Palupi NS, Giriwono PE. SANITASI ALERGEN PADA PROSES PRODUKSI BISKUIT DALAM UPAYA MENGURANGI RESIDU ALERGEN TELUR. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2021. [DOI: 10.6066/jtip.2021.32.2.136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Food allergy is a hypersensitive response to food, generally protein, triggered by body immune system. These responses can be mild, however in very rare cases may cause severe reactions and life threatening known as called anaphylaxis. Food allergy has been one of the main factors for product recall. It can happen due to many reasons, such as product package labeling fault, raw material labeling fault and cross contamination. Validation of the effectiveness of cleaning and sanitation process become a critical point to minimize cross contamination. This study aimed to determine the optimum chemical concentration and contact time to eliminate egg residue in biscuit production cleaning process, obtain valid and verified cleaning procedures, and produce cleaning procedures that can be implemented in a production line. The result showed that physical cleaning/pre-cleaning for 30 minute and using 1% (v/v) concentration of caustic based polybrite chemical cleaning for 3-minute contact time can effectively eliminate the egg residue on stainless steel and polyurethane surface equipment. Food contact surface material and product characteristics (wet dough, dry biscuit) affected the number of egg residue on the equipment. Packing area with food contact surface equipment made from stainless steel is not considered critical area for allergen sanitation. It is shown that prior to sanitation process, analysis of egg allergen residue has already given negative result. Validation process can prove the effectiveness of allergen sanitation process to prevent potential egg allergen cross contamination in biscuit production.
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42
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Baur P, Lundén J, Jay-Russell M. Editorial: Conflicts and Compromises Between Food Safety Policies and Environmental Sustainability. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.768396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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43
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Jia L, Evans S. Improving food allergen management in food manufacturing: An incentive-based approach. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108246] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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44
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45
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Śmiechowska M, Newerli-Guz J, Skotnicka M. Spices and Seasoning Mixes in European Union-Innovations and Ensuring Safety. Foods 2021; 10:foods10102289. [PMID: 34681338 PMCID: PMC8535306 DOI: 10.3390/foods10102289] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/21/2021] [Accepted: 09/24/2021] [Indexed: 12/16/2022] Open
Abstract
Spices are an important group of food products of great importance in nutrition and food technology. They are mainly used to shape the sensory properties of food in gastronomy, in home cooking, and in industry. Ensuring quality and safety is one of the basic tasks of spice producers. The aim of this review is to present the threats to the consumer related to the presence of spices and seasoning mixes in the diet. Therefore, special attention was paid to such risks as excess sodium chloride (and sodium) in spice mixtures, the use of additives influencing the sensory experience, and irregularities in the labeling of spices and seasoning mixes for the presence of additives and allergens. The threats regarding microbiological safety and the presence of heavy metals, pesticides, plant protection products, as well as synthetic fertilizers and undeclared additives are also presented and the issue of adulteration and lack of authenticity of spices and spice mixtures is discussed. Using data from IJHARS planned inspections and notifications registered in the EU Rapid Alert System for Food and Feed (RASFF) for 2015-2019, as well as the results of own research, an analysis of the risks caused by herbs and spices was carried out. Strategic activities of companies producing spices focus, among others, on improving production and expanding the commercial offer with new, attractive products. The article reviews product and process innovations in spice mixes and the methods of ensuring safety in this group of food products.
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Affiliation(s)
- Maria Śmiechowska
- Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland; (M.Ś.); (J.N.-G.)
| | - Joanna Newerli-Guz
- Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland; (M.Ś.); (J.N.-G.)
| | - Magdalena Skotnicka
- Department of Commodity Science, Faculty of Health Science, Medical University of Gdańsk, 80-210 Gdańsk, Poland
- Correspondence:
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46
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Malik S, Krishnaswamy K, Mustapha A. Hazard Analysis and Risk-Based Preventive Controls (HARPC): Current Food Safety and Quality Standards for Complementary Foods. Foods 2021; 10:foods10092199. [PMID: 34574310 PMCID: PMC8468952 DOI: 10.3390/foods10092199] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 08/30/2021] [Accepted: 09/02/2021] [Indexed: 11/30/2022] Open
Abstract
Food safety is imperative, especially for infants and young children because of their underdeveloped immune systems. This requires adequate nutritious food with appropriate amounts of macro- and micronutrients. Currently, a well-established system for infant food is enforced by the regulatory bodies, but no clear system exists for complementary food, which is consumed by children from the age of 6 month to 24 months. As the child grows beyond 6 months, the need for nutrients increases, and if the nutritional needs are not fulfilled, it can lead to health problems, such as stunted growth, weak immune system, and cardiovascular diseases. Hence, it is important to have regulatory bodies monitoring complementary food in a similar capacity as is required for infant formula. The objective of this review is to provide an overview of the existing regulatory bodies, such as the Codex Alimentarius, International Standard Organization (ISO), Food and Drug Administration (FDA), etc., and their regulations specifically for infant formula that can be adopted for complementary foods. This study focuses on the development of a hazard analysis and risk-based preventive controls (HARPC)-based food safety plan to ensure safe food processing and prevent any possible outbreaks.
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Affiliation(s)
- Sargun Malik
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, USA; (S.M.); (A.M.)
| | - Kiruba Krishnaswamy
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, USA; (S.M.); (A.M.)
- Department of Biomedical, Biological and Chemical Engineering, University of Missouri, Columbia, MO 65211, USA
- Correspondence:
| | - Azlin Mustapha
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, USA; (S.M.); (A.M.)
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47
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Macieira A, Barbosa J, Teixeira P. Food Safety in Local Farming of Fruits and Vegetables. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18189733. [PMID: 34574658 PMCID: PMC8469988 DOI: 10.3390/ijerph18189733] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/06/2021] [Accepted: 09/11/2021] [Indexed: 11/26/2022]
Abstract
The world’s population will be around 9 billion people by 2050. Humans need to feed in order to survive and thus the high demographic growth may impact the sustainability of our food systems. Sustainable food production practices such as local farming have been explored. Consumption of vegetables and fruits has been increasing due to their health benefits, but this increase is also related to a significant number of foodborne outbreaks. Foodborne outbreaks pose a threat to public health and the economy on a local and national scale. Food safety begins on the farm and proceeds over the supply chain. Thus, to provide safe products, food producers must follow specific procedures to avoid food hazards along the supply chain. This work aimed to present the importance of food safety in vegetables and fruits in local farming, as this form of production and consumption has increased in several countries of the northern hemisphere and as these are considered a form of providing more sustainable food products.
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48
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Implementation of Food Safety Management Systems along with Other Management Tools (HAZOP, FMEA, Ishikawa, Pareto). The Case Study of Listeria monocytogenes and Correlation with Microbiological Criteria. Foods 2021; 10:foods10092169. [PMID: 34574279 PMCID: PMC8468768 DOI: 10.3390/foods10092169] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/03/2021] [Accepted: 09/10/2021] [Indexed: 11/30/2022] Open
Abstract
The food industry’s failure in planning and designing of and in implementing a Food Safety Management System and its foundation elements leads, in most instances, to compromised food safety and subsequent foodborne illness outbreaks. This phenomenon was noticed, worldwide, for all food processors, but with a much higher incidence in the medium- and small-sized food processing plants. Our study focuses on the importance of Food Safety Management System (FSMS), Critical Control Points Hazard Analysis (HACCP) and the Prerequisite Programs (PRPs) as the foundation of HACCP, in preventing foodborne outbreaks. For emphasis, we make use of the example of organizational food safety culture failures and the lack of managerial engagement which resulted in a multi-state listeriosis outbreak in USA. Moreover, we correlate this with microbiological criteria. Implementation of food safety management systems (ISO 22000:2018) along with incorporation of management tools such as HAZOP, FMEA, Ishikawa and Pareto have proved to be proactive in the maintenance of a positive food safety culture and prevention of cross-contamination and fraud.
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Sheng L, Zhu MJ. Practical in-storage interventions to control foodborne pathogens on fresh produce. Compr Rev Food Sci Food Saf 2021; 20:4584-4611. [PMID: 34190395 DOI: 10.1111/1541-4337.12786] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 01/23/2023]
Abstract
Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of the remaining pathogens unknown during subsequent storages. This review summarized outbreak and recall surveillance data from 2009 to 2018 obtained from government agencies in the United States to identify major safety concerns associated with fresh produce, discussed the postharvest handling of fresh produce and the limitations of current antimicrobial interventions, and reviewed the intervention strategies that have the potential to be applied in each storage stage at the commercial scale. One long-term (up to 12 months) prepacking storage (apples, pears, citrus among others) and three short-term (up to 3 months) postpacking storages were identified. During the prepacking storage, continuous application of gaseous ozone at low doses (≤1 ppm) is a feasible option. Proper concentration, adequate circulation, as well as excess gas destruction and ventilation systems are essential to commercial application. At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents. During commercialization, factors that need to be taken into consideration include physicochemical properties of antimicrobials, impacts on fresh produce quality and sensory attributes, recontamination and cross-contamination, cost, and feasibility of large-scale production. To improve fresh produce safety and quality during storage, the collaboration between researchers and the fresh produce industry needs to be improved.
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Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
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DeFlorio W, Liu S, White AR, Taylor TM, Cisneros-Zevallos L, Min Y, Scholar EMA. Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross-contamination of food contact surfaces by bacteria. Compr Rev Food Sci Food Saf 2021; 20:3093-3134. [PMID: 33949079 DOI: 10.1111/1541-4337.12750] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/28/2021] [Accepted: 03/06/2021] [Indexed: 12/29/2022]
Abstract
Illness as the result of ingesting bacterially contaminated foodstuffs represents a significant annual loss of human quality of life and economic impact globally. Significant research investment has recently been made in developing new materials that can be used to construct food contacting tools and surfaces that might minimize the risk of cross-contamination of bacteria from one food item to another. This is done to mitigate the spread of bacterial contamination and resultant foodborne illness. Internet-based literature search tools such as Web of Science, Google Scholar, and Scopus were utilized to investigate publishing trends within the last 10 years related to the development of antimicrobial and antifouling surfaces with potential use in food processing applications. Technologies investigated were categorized into four major groups: antimicrobial agent-releasing coatings, contact-based antimicrobial coatings, superhydrophobic antifouling coatings, and repulsion-based antifouling coatings. The advantages for each group and technical challenges remaining before wide-scale implementation were compared. A diverse array of emerging antimicrobial and antifouling technologies were identified, designed to suit a wide range of food contact applications. Although each poses distinct and promising advantages, significant further research investment will likely be required to reliably produce effective materials economically and safely enough to equip large-scale operations such as farms, food processing facilities, and kitchens.
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Affiliation(s)
- William DeFlorio
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA
| | - Shuhao Liu
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA
| | - Andrew R White
- Department of Chemical and Environmental Engineering, University of California, Riverside, California, USA
| | | | - Luis Cisneros-Zevallos
- Department of Nutrition and Food Science, Texas A&M University, College Station, Texas, USA.,Department of Horticultural Sciences, Texas A&M University, College Station, Texas, USA
| | - Younjin Min
- Department of Chemical and Environmental Engineering, University of California, Riverside, California, USA
| | - Ethan M A Scholar
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA.,Department of Materials Science and Engineering, Texas A&M University, College Station, Texas, USA
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