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Callejas-Quijada G, Chavarría-Hernández N, López-Cuellar MDR, Zepeda-Bastida A, Rodríguez-Hernández AI. Films of biopolymers, pectin and gellan, enriched with natamycin and clove essential oils for the packaging of Corn tortilla: Protection against Staphylococcus aureus and Candida parapsilosis. Food Microbiol 2023; 110:104156. [DOI: 10.1016/j.fm.2022.104156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 09/30/2022] [Accepted: 10/03/2022] [Indexed: 11/16/2022]
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2
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The Safety of Ethnic Foods in Campania Region: A Preliminary Study. Foods 2023; 12:foods12061244. [PMID: 36981170 PMCID: PMC10048351 DOI: 10.3390/foods12061244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/08/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023] Open
Abstract
Ethnic food is produced by an ethnic group—using their familiarity with local ingredients of plants and/or animal origin—and it is consumed in a country other than the country of origin. In Italy, the ethnic food market has expanded over the last three decades. The aim of this study was to evaluate the correct labeling, the microbiological communities and the allergens present in 50 ethnic foods. The visual inspection of labels and microbiological and allergen analyses have been carried out for evaluating their food safety. The visual inspection of labels revealed the absence of labeling in Italian and/or a failure to specify the place of origin. Microbiological analyses showed the absence of pathogens (i.e., Salmonella spp., Listeria monocytogenes and E. coli 0157:H7) in all matrices, but the presence of process hygiene indicator bacteria (total bacterial count, Coagulase-positive Staphylococci, Bacillus cereus, coliforms, yeasts and molds) was found in 37 samples. With regard to allergens, 12 samples were non-compliant for the presence of at least one allergen, while only two products were of species different from those declared on the label. This research highlights the need to increase the control of ethnic foods and also to improve the labeling system by standardizing international regulations.
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Premordia I, Gál T. Food neophilics' choice of an ethnic restaurant: The moderating role of authenticity. PLoS One 2023; 18:e0281453. [PMID: 37200353 DOI: 10.1371/journal.pone.0281453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Accepted: 01/23/2023] [Indexed: 05/20/2023] Open
Abstract
This study attempts to identify the salient factors affected by food neophilia and its interaction with demand authenticity in the choice of an ethnic restaurant. By undertaking a series of multivariate and univariate analyses between these two predictors and five key dining attributes: food quality, service quality, FLEs attitude, atmosphere, and price, it is revealed that restaurant customers consider different factors in their buying decision process, depending on individuals' food neophilia level, needs for authenticity, and demographic characteristics. The results show that authentic quality of food, authentic atmosphere, friendly and prompt service encounters are the most important factors. The findings further suggest that price sensitivity is higher in the market with a low to moderate need for authenticity. Cultural backgrounds, on the other hand, seem to influence how customers embrace roles and professional skills of the frontline staff rather than customer-employee relationship. Given the lack of research in examining food neophilia in the ethnic restaurant selection empirically, this study allows a better understanding of this market segment which contributes to the body of knowledge in the field of food consumption and preferences as well as offers useful insights for ethnic restaurant businesses.
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Affiliation(s)
- Inda Premordia
- Doctoral School of Management and Business, Faculty of Economics and Business, University of Debrecen, Debrecen, Hungary
| | - Timea Gál
- Institute of Marketing and Commerce, Faculty of Economics and Business, University of Debrecen, Debrecen, Hungary
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4
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Uncertainty, insightful ignorance, and curiosity: Improving future food science research. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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5
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Predicting Food Safety Compliance for Informed Food Outlet Inspections: A Machine Learning Approach. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph182312635. [PMID: 34886362 PMCID: PMC8656817 DOI: 10.3390/ijerph182312635] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/11/2021] [Accepted: 11/13/2021] [Indexed: 11/22/2022]
Abstract
Consumer food environments have transformed dramatically in the last decade. Food outlet prevalence has increased, and people are eating food outside the home more than ever before. Despite these developments, national spending on food control has reduced. The National Audit Office report that only 14% of local authorities are up to date with food business inspections, exposing consumers to unknown levels of risk. Given the scarcity of local authority resources, this paper presents a data-driven approach to predict compliance for newly opened businesses and those awaiting repeat inspections. This work capitalizes on the theory that food outlet compliance is a function of its geographic context, namely the characteristics of the neighborhood within which it sits. We explore the utility of three machine learning approaches to predict non-compliant food outlets in England and Wales using openly accessible socio-demographic, business type, and urbanness features at the output area level. We find that the synthetic minority oversampling technique alongside a random forest algorithm with a 1:1 sampling strategy provides the best predictive power. Our final model retrieves and identifies 84% of total non-compliant outlets in a test set of 92,595 (sensitivity = 0.843, specificity = 0.745, precision = 0.274). The originality of this work lies in its unique and methodological approach which combines the use of machine learning with fine-grained neighborhood data to make robust predictions of compliance.
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An enhanced antibacterial nanoflowers AgPW@PDA@Nisin constructed from polyoxometalate and nisin. J Inorg Biochem 2020; 212:111212. [PMID: 32920432 DOI: 10.1016/j.jinorgbio.2020.111212] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 07/24/2020] [Accepted: 07/27/2020] [Indexed: 12/25/2022]
Abstract
A new composite, AgPW@PDA@Nisin, with shell-core structure was successfully synthesized by a polydopamine (PDA) surfaced conjugated nisin (an antibacterial 34 amino acid polycyclic peptide) as shell and polyoxometalates (Ag3PW12O40 = AgPW) as core. The composite was characterized by the zeta potential, scanning electron microscopy (SEM), transmission electron microscope (TEM), X-ray diffraction analysis (XRD), fourier transform infrared (FT-IR). The AgPW@PDA@Nisin showed flower hierarchical structure and potential antibacterial activity against S. aureus ATCC29213. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of it were 4 and 32 μg/mL. AgPW@PDA@Nisin nanoflowers-induced bacterial death bears the characteristic of cell morphology, membrane integrity and permeability changing, nucleotide leakage. It indicated that the AgPW@PDA@Nisin interfere with the cell membrane, resulting in antibacterial activity against S. aureus. The cytotoxicity of the nanoflowers was low on HDF-a (human dermal fibroblasts) cells. A new class of hybrid inorganic-organic nanoflowers based on polyoxometalates and nisin with enhanced antibacterial properties can be developed for food preservation.
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Contreras CPA, de Cassia Vieira Cardoso R, da Silva LNN, Cuello REG. Street Food, Food Safety, and Regulation: What is the Panorama in Colombia? J Food Prot 2020; 83:1345-1358. [PMID: 32221547 DOI: 10.4315/jfp-19-526] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Accepted: 03/26/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Public management of street food is a challenge in many countries. In Colombia, despite the extent of the economic, social, and food contributions of the segment and the concern from the public health perspective, the amount of research on the subject still remains insufficient. Thus, this study aimed to establish a panorama of the street food trade in Colombia, considering its mode of operation, food security, and regulatory context, based on the scientific literature published between 2000 and 2018. A literature review was carried out in the Medline, SciELO, LILACS, Scopus, Redalyc, and Google Scholar databases, as well as in the University of Colombia's institutional repositories and scientific books. A set of 19 publications were selected and evaluated for three dimensions-work and culture, food safety, and regulation-according to the objectives and methodologies applied. In category 1, relative to work and culture, five studies were retrieved (26.3%), highlighting the economic and social contribution of the sector and the protection of food cultural heritage. Category 2, referring to hygiene and microbiological safety in the activity, covers 11 publications (57.9%) and comprised the largest research field of interest in the country. Among the food pathogens surveyed, Salmonella spp. were the most investigated, registering nonconformity in the samples (6.55%). Category 3, with three articles (15.8%), covered public policies and regulation of the segment, highlighting the challenges to regulating the sector and the need for intersectional articulation in administrative policies. The results confirm both the relevance of the segment to food security and the concern with microbiological hazards, demanding strategies to improve its regulation and functioning in the country, with the aim of protecting the health of consumers. HIGHLIGHTS
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Affiliation(s)
- Claudia PatrÍcia Alvarez Contreras
- School of Nutrition, Federal University of Bahia, Rua Basílio da Gama, S/N, Canela, CEP 40110-907, Salvador, Bahia, Brazil.,(ORCID: https://orcid.org/0000-0002-1944-407X [C.P.A.C.])
| | - Ryzia de Cassia Vieira Cardoso
- School of Nutrition, Federal University of Bahia, Rua Basílio da Gama, S/N, Canela, CEP 40110-907, Salvador, Bahia, Brazil
| | - Lis Nery Nunes da Silva
- Pharmacy Faculty, Federal University of Bahia, Avenida Barão de Geremoabo, S/N, Ondina, CEP 40170-115 Salvador, Bahia, Brazil
| | - Rafael Emilio Gonzalez Cuello
- Engineering Faculty, University of Cartagena, Piedra de Bolívar, Avenida del Consulado, Calle 30, no. 48-157, Cartagena de Índias, Colombia
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Cordeiro KS, Galeno LS, Mendonça CDJS, Carvalho IA, Costa FN. Ocorrência de bactérias patogênicas e deteriorantes em sashimi de salmão: avaliação de histamina e de susceptibilidade a antimicrobianos. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.08519] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O estudo das condições higiênico sanitárias de alimentos cárneos consumidos crus, como o sashimi, é necessário para definir sua qualidade e possíveis consequências para a saúde humana. Foram coletadas 60 amostras de sashimi de salmão (Salmo salar), de dez restaurantes na cidade de São Luís, Maranhão - Brasil, sendo seis de cada local. As amostras foram analisadas para contagem de coliformes a 35 °C, coliformes a 45 °C e Staphylococcus coagulase positiva e negativa, identificação da presença de Escherichia coli, Salmonella sp., Vibrio parahaemolyticus e Aeromonas spp, teste de suscetibilidade a antimicrobianos dos isolados e quantificação de histamina nas amostras. Os resultados mostraram elevadas contagens de coliformes a 35 °C e 12 amostras com >102 NMP/g de coliformes a 45 °C, presença de E. coli e de Salmonella sp. em 3 amostras cada, ausência de V. parahaemolyticus e Staphylococcus coagulase positiva e contagem de Staphylococcus coagulase negativa entre <20 e 5,0x104 UFC/g, presença de Aeromonas spp. em 95% das amostras, sendo 60 isolados A. hydrophila e 6 A. caviae. Para suscetibilidade aos antimicrobianos, os isolados de E. coli foram sensíveis a CPM, CTX, LVX, PPT e SUT, dois resistentes a AMP; um resistente a GEN, um a AMI e um a AMC. Os isolados de Salmonella foram sensíveis a AMC, CPM, CFO, CRX, GEN, LVX e PPT, um resistente a AMI e um a AMP e SUT. Os isolados de Aeromonas foram resistentes em média a cinco dos antimicrobianos, sendo a AMP (97%), a CRX (90,9%) e a AMC (77,3%), e 81,8% foram sensíveis ao CPM. Os níveis de histamina variaram de 44,06 ± 0,74 a 505,46 ± 8,83 mg/kg, sendo 21 das amostras com níveis superiores a 100 mg/kg. As amostras apresentaram condições higiênicos sanitárias insatisfatórias e riscos para a saúde pública, por identificação de bactérias patogênicas e elevadas concentrações de histamina capazes de causar intoxicação escombróide, e ainda, isolados com multirresistência aos antimicrobianos testados.
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10
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Ethnic seafood products sold on the Italian market: labelling assessment and biological, chemical and physical risk characterization. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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11
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Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported Foods. Food Microbiol 2019. [DOI: 10.1128/9781555819972.ch42] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Turke PW. Childhood food allergies: An evolutionary mismatch hypothesis. EVOLUTION MEDICINE AND PUBLIC HEALTH 2018; 2017:154-160. [PMID: 29593870 PMCID: PMC5861434 DOI: 10.1093/emph/eox014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Accepted: 09/28/2017] [Indexed: 11/26/2022]
Abstract
For hominins living in the Paleolithic era, early food antigen exposures—in utero and throughout infancy—closely matched later exposures, and therefore immune system tolerance mechanisms evolved under the expectation of this condition being met. This predicts that the degree of mismatch between early and downstream food antigen exposures is a key variable underlying the development of childhood food allergies. Three historical periods are identified in which the degree of mismatch climbs from near zero to substantial, as we transition from one period to another. The first encompasses our long history as foragers; the second begins with the advent of farming and the third spans only the most recent two or three decades, and manifests from social changes driven largely by an explosion in access to information. Testable predictions are generated and evaluated in light of available evidence, and an approach for primary prevention of childhood food allergies is proposed.
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Affiliation(s)
- Paul W Turke
- Turke & Thomashow Pediatrics, 7444 Dexter-Ann Arbor Road, Dexter, MI 48130, USA
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13
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Olmedo PV, Stangarlin‐Fiori L, Opolski Medeiros C, Tondo EC, Ferreira SMR. A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments. J Food Saf 2017. [DOI: 10.1111/jfs.12377] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Patrícia Vitório Olmedo
- Graduate program in Food and Nutrition, Health Science Sector, Campus IIIFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
| | - Lize Stangarlin‐Fiori
- Nutrition Department, Health Science Sector, Campus III, Jardim BotânicoFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
| | - Caroline Opolski Medeiros
- Nutrition Department, Health Science Sector, Campus III, Jardim BotânicoFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
| | - Eduardo César Tondo
- Food Science DepartmentFood Science and Technology Institute, Federal University at Rio Grande do Sul, Porto Alegre ‐ ICTA/UFRGSRio Grande do Sul Brazil
| | - Sila Mary Rodrigues Ferreira
- Graduate program in Food and Nutrition, Health Science Sector, Campus IIIFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
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14
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Mascarello G, Pinto A, Marcolin S, Crovato S, Ravarotto L. Ethnic food consumption: Habits and risk perception in Italy. J Food Saf 2017. [DOI: 10.1111/jfs.12361] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Giulia Mascarello
- Istituto Zooprofilattico Sperimentale delle Venezie; Viale dell'Università Legnaro Italy
| | - Anna Pinto
- Istituto Zooprofilattico Sperimentale delle Venezie; Viale dell'Università Legnaro Italy
| | - Silvia Marcolin
- Istituto Zooprofilattico Sperimentale delle Venezie; Viale dell'Università Legnaro Italy
| | - Stefania Crovato
- Istituto Zooprofilattico Sperimentale delle Venezie; Viale dell'Università Legnaro Italy
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15
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Haytowitz DB, Pehrsson PR. USDA's National Food and Nutrient Analysis Program (NFNAP) produces high-quality data for USDA food composition databases: Two decades of collaboration. Food Chem 2016; 238:134-138. [PMID: 28867083 DOI: 10.1016/j.foodchem.2016.11.082] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 11/10/2016] [Accepted: 11/18/2016] [Indexed: 10/20/2022]
Abstract
For nearly 20years, the National Food and Nutrient Analysis Program (NFNAP) has expanded and improved the quantity and quality of data in US Department of Agriculture's (USDA) food composition databases (FCDB) through the collection and analysis of nationally representative food samples. NFNAP employs statistically valid sampling plans, the Key Foods approach to identify and prioritize foods and nutrients, comprehensive quality control protocols, and analytical oversight to generate new and updated analytical data for food components. NFNAP has allowed the Nutrient Data Laboratory to keep up with the dynamic US food supply and emerging scientific research. Recently generated results for nationally representative food samples show marked changes compared to previous database values for selected nutrients. Monitoring changes in the composition of foods is critical in keeping FCDB up-to-date, so that they remain a vital tool in assessing the nutrient intake of national populations, as well as for providing dietary advice.
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16
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Hedeen N. Restaurant Policies and Practices for Serving Raw Fish in Minnesota. J Food Prot 2016; 79:1813-1819. [PMID: 28221849 DOI: 10.4315/0362-028x.jfp-16-164] [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: 11/11/2022]
Abstract
The number of restaurants serving sushi within Minnesota is continuously increasing. The practices and protocols of serving raw fish are complex and require detailed planning to ensure that food served to patrons will not cause illness. Although the popularity of sushi is increasing, there is a lack of research on food safety issues pertaining to preparation of raw fish and sushi rice. To address this gap, the Minnesota Department of Health Environmental Health Specialists Network Food program collected descriptive data on restaurant practices and policies concerning the service of raw fish and sushi rice in 40 Minnesota restaurants. At each restaurant, a specialist interviewed a restaurant manager, conducted an observation of the sushi prep areas in the restaurant kitchen, and reviewed parasite destruction letters and invoices from fish supplier(s). Over half of the restaurants (59%) were missing one or more of the parasite destruction letters from their fish supplier(s) guaranteeing that fish had been properly frozen to the time and temperature requirements in the Minnesota Food Code. A total of 42 parasite destruction letters from suppliers were observed; 10% were considered "adequate" letters. The majority of the letters were missing details pertaining to the types of fish frozen, the length of time fish were frozen, or details on what temperatures fish were held frozen or a combination of all three. Most restaurants were using time as a public health control for their sushi rice. For those restaurants using time as a public health control, 26% had a written procedure on-site, and approximately 53% were keeping track of time. Bare hand contact during sushi prep was observed in 17% of restaurants, and in more than 40% of the restaurants, at least one fish was mislabeled on the menu. Findings from this study indicate that many Minnesota restaurants are not complying with the Food Code requirements pertaining to parasite destruction for the service of raw fish or the use of time as a public health control for sushi rice.
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Affiliation(s)
- Nicole Hedeen
- Minnesota Department of Health Environmental Health Division, 625 Robert Street North, St. Paul, Minnesota 55164, USA
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17
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Valenzuela-Melendres M, Peña-Ramos EA, Juneja VK, Camou JP, Cumplido-Barbeitia G. Effect of Grapefruit Seed Extract on Thermal Inactivation of Listeria monocytogenes during Sous-Vide Processing of Two Marinated Mexican Meat Entrées. J Food Prot 2016; 79:1174-80. [PMID: 27357037 DOI: 10.4315/0362-028x.jfp-15-352] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
D- and z-values for Listeria monocytogenes were obtained for two Mexican meat entrées: pork meat marinated in tomatillo (green tomato) sauce (PTS) and beef marinated in a red chili sauce (BRCS), with addition of 0, 200, and 800 ppm of grapefruit seed extract (GSE). Meat samples inoculated with L. monocytogenes were packaged in sterile bags, immersed in a water bath, and held at 55, 57.5, 60, and 62.5°C for different periods of time. Depending upon the temperature, D-values at 0 ppm of GSE ranged from 26.19 to 2.03 min in BRCS and 26.41 to 0.8 min in PTS. Adding 800 ppm of GSE to BRCS thermally treated at 55 and 62.5°C significantly decreased inactivation time by 35%. A reduction in time of 25.9, 10.6, and 40.1% at 55, 57.5, and 60°C, respectively, was observed in PTS with 800 ppm of GSE. The z-values of L. monocytogenes were not significantly affected by GSE addition; average z-values were 7.25 and 5.09°C for BRCS and PTS, respectively. Estimated thermal lethality for a 7-D log reduction of L. monocytogenes under commercial-size sous-vide conditions at a reference temperature of 55°C was reached at 78 and 71 min for BRCS without and with 800 ppm of GSE, respectively. For PTS, 7-D reduction was attained at 69 and 61 min without and with addition of 800 ppm of GSE, respectively. Supplementing both Mexican meat entrées (BRCS and PTS) with 800 ppm of GSE rendered L. monocytogenes cells more sensitive to the lethal effect of heat. The results of this study will assist the retail food industry in designing acceptance limits on critical control points pertaining to cooking regimes to effectively eliminate L. monocytogenes in BRCS and PTS sous-vide processed Mexican meat entrées.
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Affiliation(s)
- Martin Valenzuela-Melendres
- Centro de Investigación en Alimentación y Desarrollo, A.C., Laboratorio de Ciencia y Tecnología de la Carne, Carretera a la Victoria, Hermosillo, Sonora, México CP 83304, USA
| | - E Aida Peña-Ramos
- Centro de Investigación en Alimentación y Desarrollo, A.C., Laboratorio de Ciencia y Tecnología de la Carne, Carretera a la Victoria, Hermosillo, Sonora, México CP 83304, USA.
| | - Vijay K Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19308, USA
| | - Juan Pedro Camou
- Centro de Investigación en Alimentación y Desarrollo, A.C., Laboratorio de Ciencia y Tecnología de la Carne, Carretera a la Victoria, Hermosillo, Sonora, México CP 83304, USA
| | - German Cumplido-Barbeitia
- Centro de Investigación en Alimentación y Desarrollo, A.C., Laboratorio de Ciencia y Tecnología de la Carne, Carretera a la Victoria, Hermosillo, Sonora, México CP 83304, USA
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18
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Jang SH, Kim MJ, Lim J, Hong JH. Cross-Cultural Comparison of Consumer Acceptability of Kimchi with Different Degree of Fermentation. J SENS STUD 2016. [DOI: 10.1111/joss.12198] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Seong-Ho Jang
- Ourhome Co., Ltd.; Seongnam Gyeonggi-do 462-121 Republic of Korea
| | - Min-Ji Kim
- Department of Foods and Nutrition; Kookmin University; Seoul 136-702 Republic of Korea
| | - Juyun Lim
- Department of Food Science and Technology; Oregon State University; Corvallis OR 97331
| | - Jae-Hee Hong
- Department of Foods and Nutrition; Kookmin University; Seoul 136-702 Republic of Korea
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19
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Ryang JH, Kim NH, Lee BS, Kim CT, Lee SH, Hwang IG, Rhee MS. Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes. J Appl Microbiol 2015; 120:175-84. [PMID: 26497155 DOI: 10.1111/jam.12982] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 09/30/2015] [Accepted: 10/12/2015] [Indexed: 11/27/2022]
Abstract
AIMS The effect of ohmic heating (OH) in a pilot plant system which had a zig-zag shaped (elbow-type) ohmic heater with five sequential voltage electrodes was investigated on Bacillus cereus spores in a commercial tsuyu sauce. METHODS AND RESULTS The electrical field was fixed at 26·7 V cm(-1) with an alternating current frequency of 25 kHz. Raw tsuyu sauce (50 l) inoculated with B. cereus spores was submitted in a 4 × 3 factorial design to the OH system and heated at 95, 105, 115, and 125°C each for 30, 60, and 90 s. Survival of B. cereus spores and colour change in the commercial tsuyu sauce were both measured before and after treatment. As the treatment temperature and time increased, the number of surviving B. cereus spores decreased. The OH treatment in a bath-type process at 105°C for more than 30 s resulted in the total inactivation of the inoculated B. cereus spores (average 5·4 log reductions to undetectable levels after treatment). The OH protocol of heating at 105°C for 60 s which ensure complete eradication of the inoculated spores without compromising product quality was chosen and investigated for its suitability for commercial application on bulk quantities of samples (500 l). Reliable and reproducible reductions in B. cereus spore counts of 4·7-5·5 log CFU ml(-1) (mean ± standard deviation = 5·1 ± 0·3 CFU ml(-1) ) were achieved by the selected protocol of the continuous OH treatment (105°C for 60 s). CONCLUSION This study suggests that OH treatment with five sequential elbow-type electrodes has great potential as an industrial sterilizing method for liquid food contaminated with B. cereus spores. SIGNIFICANCE AND IMPACT OF THE STUDY This procedure will enhance the microbiological quality of liquid foods while minimizing quality deterioration.
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Affiliation(s)
- J H Ryang
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea.,Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - N H Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
| | - B S Lee
- Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - C T Kim
- Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - S H Lee
- Nutrition Safety Policy Division, Ministry of Food and Drug Safety, Osong, North Chungcheong Province, Korea
| | - I G Hwang
- Food Safety Risk Assessment Division, National Institute of Food and Drug Safety Evaluation, Osong, North Chungcheong Province, Korea
| | - M S Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
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Fusco V, Besten HMWD, Logrieco AF, Rodriguez FP, Skandamis PN, Stessl B, Teixeira P. Food safety aspects on ethnic foods: toxicological and microbial risks. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.11.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Armani A, Guardone L, La Castellana R, Gianfaldoni D, Guidi A, Castigliego L. DNA barcoding reveals commercial and health issues in ethnic seafood sold on the Italian market. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.030] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Bilyk HT. Role of Registered Dietitian Nutritionists in the Research and Promotion of Native and Cultural Foods. J Acad Nutr Diet 2015; 115:S31-3. [PMID: 25911518 DOI: 10.1016/j.jand.2015.02.026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/10/2014] [Indexed: 12/31/2022]
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Affiliation(s)
- Curtis R. Luckett
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
| | - Han-Seok Seo
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
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Bilyk HT. Role of Registered Dietitian Nutritionists in the Research and Promotion of Native and Cultural Foods. J Acad Nutr Diet 2014; 114:1736-8. [DOI: 10.1016/j.jand.2014.07.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Accepted: 07/10/2014] [Indexed: 11/24/2022]
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