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Bonanno L, Bergis H, Gnanou-Besse N, Asséré A, Danan C. Which domestic refrigerator temperatures in Europe? - Focus on shelf-life studies regarding Listeria monocytogenes (Lm) in ready-to-eat (RTE) foods. Food Microbiol 2024; 123:104595. [PMID: 39038899 DOI: 10.1016/j.fm.2024.104595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 07/01/2024] [Accepted: 07/01/2024] [Indexed: 07/24/2024]
Abstract
Listeria monocytogenes (Lm) is a pathogenic bacteria able to grow at refrigerated temperatures, widely distributed in the environment. This bacteria is susceptible to contaminate various food products of which refrigerated ready-to-eat foods (RTEF) may pose a risk for public health. In Europe, food business operators (FBOs) shall ensure that foodstuffs comply with the relevant microbiological criteria set out in the Regulation (EC) N°2073/2005. Food safety criteria for Lm are defined in RTEF throughout their shelf-life. FBOs should implement studies to demonstrate that the concentration of Lm does not exceed 100 CFU/g at the end of the shelf-life, taking into account foreseeable conditions of distributions, storage and use, including the use by consumers. However, this last part of the cold chain for food products is the most difficult to capture and control. For this purpose, the European Union Reference Laboratory for Lm (EURL Lm) launched an inquiry to its National Reference Laboratory network and reviewed the scientific literature from 2002 to 2020. The outcomes were integrated in the technical guidance document of the EURL Lm to assess shelf-life of RTEF which resulted in the recommendation to use 10 °C as the reference temperature to simulate the reasonably foreseen storage conditions in domestic refrigerators.
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Affiliation(s)
- Ludivine Bonanno
- Unit Salmonella & Listeria, Agence Nationale de Sécurité Sanitaire (Anses), French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, 14 rue Pierre et Marie Curie, 94702, Maisons Alfort cedex, France.
| | - Hélène Bergis
- Unit Salmonella & Listeria, Agence Nationale de Sécurité Sanitaire (Anses), French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, 14 rue Pierre et Marie Curie, 94702, Maisons Alfort cedex, France
| | - Nathalie Gnanou-Besse
- Unit Salmonella & Listeria, Agence Nationale de Sécurité Sanitaire (Anses), French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, 14 rue Pierre et Marie Curie, 94702, Maisons Alfort cedex, France
| | - Adrien Asséré
- Unit Salmonella & Listeria, Agence Nationale de Sécurité Sanitaire (Anses), French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, 14 rue Pierre et Marie Curie, 94702, Maisons Alfort cedex, France
| | - Corinne Danan
- Unit Salmonella & Listeria, Agence Nationale de Sécurité Sanitaire (Anses), French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, 14 rue Pierre et Marie Curie, 94702, Maisons Alfort cedex, France
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2
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Su J, Chandross-Cohen T, Qian C, Carroll L, Kimble K, Yount M, Wiedmann M, Kovac J. Assessment of the exposure to cytotoxic Bacillus cereus group genotypes through HTST milk consumption. J Dairy Sci 2024:S0022-0302(24)00896-8. [PMID: 38851576 DOI: 10.3168/jds.2024-24703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Accepted: 05/02/2024] [Indexed: 06/10/2024]
Abstract
This study addresses the limited tools available for assessing food safety risks from cytotoxic Bacillus cereus group strains in contaminated food. We quantified the growth, in skim milk broth, of 17 cytotoxic B. cereus strains across 6 phylogenetic groups with various virulence gene profiles. The strains did not grow in HTST milk at 4 or 6°C. At 10°C, 15 strains exhibited growth; at 8°C, one strain grew; and all strains grew at temperatures ≥ 14°C. Using growth data from 16 strains, we developed linear secondary growth models and an exposure assessment model. This model, simulating a 5-stage HTST milk supply chain and up to 35 d of consumer storage with an initial contamination of 100 cfu/mL, estimated that 2.81 ± 0.66% and 4.13 ± 2.53% of milk containers would surpass 105 cfu/mL of B. cereus by d 21 and 35, respectively. A sensitivity analysis identified the initial physiological state of cells (Q0) as the most influential variable affecting predictions for specific isolates. What-if scenarios indicated that increases in mean and variability of consumer storage temperatures significantly affected the predicted B. cereus concentrations in milk. This model serves as an initial tool for risk-based food safety decision making regarding low-level B. cereus contamination.
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Affiliation(s)
- Jun Su
- Department of Food Science, Cornell University, Ithaca, NY 14850
| | - Tyler Chandross-Cohen
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802
| | - Chenhao Qian
- Department of Food Science, Cornell University, Ithaca, NY 14850
| | - Laura Carroll
- Department of Clinical Microbiology, SciLifeLab, Umeå University, Umeå, Sweden; Laboratory for Molecular Infection Medicine Sweden (MIMS), Umeå University, Umeå, Sweden; Umeå Centre for Microbial Research (UCMR), Umeå University, Umeå, Sweden; Integrated Science Lab (IceLab), Umeå University, Umeå, Sweden
| | - Kayla Kimble
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802
| | - Mackenna Yount
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY 14850
| | - Jasna Kovac
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802
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3
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Roch FF, Dzieciol M, Quijada NM, Alteio LV, Mester PJ, Selberherr E. Microbial community structure of plant-based meat alternatives. NPJ Sci Food 2024; 8:27. [PMID: 38740858 DOI: 10.1038/s41538-024-00269-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Accepted: 04/22/2024] [Indexed: 05/16/2024] Open
Abstract
A reduction in animal-based diets has driven market demand for alternative meat products, currently raising a new generation of plant-based meat alternatives (PBMAs). It remains unclear whether these substitutes are a short-lived trend or become established in the long term. Over the last few years, the trend of increasing sales and diversifying product range has continued, but publication activities in this field are currently limited mainly to market research and food technology topics. As their popularity increases, questions emerge about the safety and nutritional risks of these novel products. Even though all the examined products must be heated before consumption, consumers lack experience with this type of product and thus further research into product safety, is desirable. To consider these issues, we examined 32 PBMAs from Austrian supermarkets. Based on 16S rRNA gene amplicon sequencing, the majority of the products were dominated by lactic acid bacteria (either Leuconostoc or Latilactobacillus), and generally had low alpha diversity. Pseudomonadota (like Pseudomonas and Shewanella) dominated the other part of the products. In addition to LABs, a high diversity of different Bacillus, but also some Enterobacteriaceae and potentially pathogenic species were isolated with the culturing approach. We assume that especially the dominance of heterofermentative LABs has high relevance for the product stability and quality with the potential to increase shelf life of the products. The number of isolated Enterobacteriaceae and potential pathogens were low, but they still demonstrated that these products are suitable for their presence.
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Affiliation(s)
- Franz-Ferdinand Roch
- Centre for Food Science and Veterinary Public Health, Clincal Department for Farm Animals and Food System Science, University of Veterinary Medicine, 1210, Vienna, Austria
| | - Monika Dzieciol
- Centre for Food Science and Veterinary Public Health, Clincal Department for Farm Animals and Food System Science, University of Veterinary Medicine, 1210, Vienna, Austria
| | - Narciso M Quijada
- Centre for Food Science and Veterinary Public Health, Clincal Department for Farm Animals and Food System Science, University of Veterinary Medicine, 1210, Vienna, Austria
- Department of Microbiology and Genetics, Institute for Agribiotechnology Research (CIALE), University of Salamanca, 37185, Villamayor (Salamanca), Spain
| | - Lauren V Alteio
- Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, 3430, Tulln, Austria
| | - Patrick-Julian Mester
- Centre for Food Science and Veterinary Public Health, Clincal Department for Farm Animals and Food System Science, University of Veterinary Medicine, 1210, Vienna, Austria
| | - Evelyne Selberherr
- Centre for Food Science and Veterinary Public Health, Clincal Department for Farm Animals and Food System Science, University of Veterinary Medicine, 1210, Vienna, Austria.
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4
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Tsaloumi S, Koutsoumanis K. Development of a quantitative microbiological spoilage risk assessment (QMSRA) model for cooked ham sliced at retail. Food Microbiol 2024; 119:104433. [PMID: 38225045 DOI: 10.1016/j.fm.2023.104433] [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: 08/30/2023] [Revised: 11/23/2023] [Accepted: 11/24/2023] [Indexed: 01/17/2024]
Abstract
A quantitative microbiological spoilage risk assessment model (QMSRA) for cooked ham sliced at retail was developed based on a stochastic growth model for lactic acid bacteria (LAB), which are considered as the specific spoilage organisms (SSO), and a "spoilage-response" relationship characterizing the variability in consumer's perception of spoilage. In a simulation involving 10,000 cooked ham purchases, the QMSRA model predicted a median of zero spoilage events for up to 4.5 days of storage. After storage times of 5 and 6 days, the model predicted 1,790 and 8,570 spoilage events, respectively. A sensitivity analysis showed that domestic storage temperature was the most significant factor affecting LAB concentration in cooked ham, followed by the LAB contamination level at slicing. A scenario analysis was performed testing better temperature control of consumer's refrigerators, better hygiene conditions during slicing and a combination of the two strategies. Among the tested scenarios, a 2 log reduction in the LAB contamination at slicing combined with a 2 °C decrease in domestic storage temperature resulted in zero risk of spoilage for up to 12 days of storage. The QMSRA model developed in the present study can be a useful tool for quality management decisions.
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Affiliation(s)
- Sofia Tsaloumi
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, 54124, Greece
| | - Konstantinos Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, 54124, Greece.
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5
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van der Vossen-Wijmenga WP, den Besten HMW, Zwietering MH. Temperature status of domestic refrigerators and its effect on the risk of listeriosis from ready-to-eat (RTE) cooked meat products. Int J Food Microbiol 2024; 413:110516. [PMID: 38277870 DOI: 10.1016/j.ijfoodmicro.2023.110516] [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: 07/06/2023] [Revised: 11/29/2023] [Accepted: 12/04/2023] [Indexed: 01/28/2024]
Abstract
Inadequate domestic refrigeration is frequently cited as a factor that contributes to foodborne poisoning and infection, and consumer behaviour in this regard can vary largely. This study provides insight into the temperature profiles of domestic refrigerators in the Netherlands and the impact on the number of listeriosis cases related to ready-to-eat (RTE) cooked meat products. A survey was conducted among Dutch consumers (n = 1020) to assess their knowledge and behaviour related to refrigerators. Out of these participants, 534 measured their refrigerator's temperature, revealing an average temperature of 5.7 °C (standard deviation (SD) of 2.2 °C) with a maximum of 17 °C. Elderly people (65 years and older) had refrigerators with temperatures that were on average 0.6 °C higher than those of younger people (35 years or younger). The 24-hour temperature profiles of an additional set of actively surveyed refrigerators (n = 50) showed that the temperature measured on the upper shelf was significantly higher (mean 7.7 °C, SD 2.7 °C) than the temperature measured on the bottom shelf (5.7 °C, SD 2.1 °C). Quantitative Microbiological Risk Assessment (QMRA) predicted that the primary factors contributing to the risk of listeriosis were the initial concentration and the time and temperature during household storage. Scenario analysis revealed that storing opened RTE cooked meat products at home for either <7 days or at temperatures <7 °C resulted in a significant reduction of over 80 % in predicted illness cases. Among all illness cases, the elderly represented nearly 90 %. When assessing the impact of the disease in terms of Years of Life Lost (YLL), the contribution of the elderly was 59 %. Targeted communication, particularly directed towards the elderly, on the importance of storing RTE cooked meat products at the recommended temperature on the bottom or middle shelf as well as consuming within two to three days after opening, holds the potential to significantly reduce the number of cases.
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Affiliation(s)
- Wieke P van der Vossen-Wijmenga
- Food Microbiology, Wageningen University & Research, PO Box 17, 6700 AA Wageningen, the Netherlands; The Netherlands Nutrition Centre (Voedingscentrum), PO Box 85700, 2508 CK The Hague, the Netherlands.
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, PO Box 17, 6700 AA Wageningen, the Netherlands.
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University & Research, PO Box 17, 6700 AA Wageningen, the Netherlands
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6
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Saelens G, Houf K. The involvement of Pseudoterranova decipiens fish infestation on the shelf-life of fresh Atlantic cod (Gadus morhua) fillet. Int J Food Microbiol 2024; 410:110426. [PMID: 37977078 DOI: 10.1016/j.ijfoodmicro.2023.110426] [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: 05/15/2023] [Revised: 08/23/2023] [Accepted: 10/02/2023] [Indexed: 11/19/2023]
Abstract
Zoonotic nematodes of the family Anisakidae are highly common in many marine fish species, which act as paratenic hosts for the third larval stage. In the fish, these parasites may migrate from the fish's gastro-intestinal tract (GI-tract) further to the coelomic cavity and muscles, making them a possible contamination source of bacteria they carry on their cuticle and in their GI-tract. A previous study revealed no apparent effect of Anisakis simplex on spoilage of fish, but the equally common anisakid species Pseudoterranova decipiens has a larger body surface potentially increasing the bacterial load brought into the fish muscle upon migration. As the presence of shelf-life reducing spoilage bacteria in the microbiome of this anisakid species has been demonstrated, the objective of the present study was to assess the potential shelf-life reducing effect of P. decipiens in fresh fish fillets stored in a domestic refrigerator. Atlantic cod was used as a model since members of the cod family are the third most consumed marine fish globally and it has the highest prevalence of P. decipiens infections. Infected and non-infected codfish fillet portions were collected and microbiologically analyzed at day 0 and day 4 of storage in a domestic fridge. Three isolation media were used to enhance maximum bacterial recovery and isolates were identified using MALDI-TOF MS and 16S rRNA gene sequencing. In parallel to the microbiological examination, sensory analysis was performed daily on the cod fillets to evaluate the freshness of the fish. Results revealed the presence of typical spoilage bacteria (e.g., Pseudomonas sp., Photobacterium sp.) in all fish, but based on the total viable counts, total H2S-producing bacteria, and sensory analysis, there were no objective indications to assume an increased fish spoilage rate by the presence and migration P. decipiens. Additionally, a beta-diversity comparison revealed no significant differences in microbiota composition between infected and non-infected fish parts, though individual heterogeneity in microbiome composition among Atlantic codfish individuals was found. As total viable counts did, however, exceed the guideline limits for fresh fish, further research should now focus on the role of the candling step as a potential source of post-harvest contamination. As such, anisakid infection might still accelerate fish spoilage, though now in an indirect way.
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Affiliation(s)
- Ganna Saelens
- Laboratory of Foodborne Parasites, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
| | - Kurt Houf
- Department of Veterinary and Biosciences, Faculty of Veterinary Medicine, Ghent University, Heidestraat 19, 9820 Merelbeke, Belgium; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Karel Lodewijk Ledeganckstraat 35, 9000 Ghent, Belgium.
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7
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Martínez-Martínez E, de la Cruz Quiroz R, González-de la Garza D, García-Cortés A, Fernandez Villanueva G, Fagotti F, Torres JA. Novel refrigerated preservation performance indicator based on predictive microbiology and product time-temperature data, an essential tool to reach zero food waste. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2159538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Enrique Martínez-Martínez
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey, NL, Mexico
| | - Reynaldo de la Cruz Quiroz
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey, NL, Mexico
| | - Daniela González-de la Garza
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey, NL, Mexico
| | - Andrés García-Cortés
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey, NL, Mexico
| | - Gerardo Fernandez Villanueva
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, GTO, Mexico
| | - Fabian Fagotti
- R&D Department, Embraco Mexico S de RL de CV, Apodaca, NL, Mexico
| | - J. Antonio Torres
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Tecnologico de Monterrey, Monterrey, NL, Mexico
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Qian C, Murphy SI, Lott TT, Martin NH, Wiedmann M. Development and deployment of a supply-chain digital tool to predict fluid-milk spoilage due to psychrotolerant sporeformers. J Dairy Sci 2023; 106:8415-8433. [PMID: 37641253 DOI: 10.3168/jds.2023-23673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Accepted: 06/29/2023] [Indexed: 08/31/2023]
Abstract
Psychrotolerant sporeformers pose a challenge to maintaining fluid milk quality. Dynamic temperature changes along the supply chain can favor the germination and growth of these bacteria and lead to fluid milk spoilage. In this study, we aim to expand on our previous work on predicting milk spoilage due to psychrotolerant sporeformers. The key model innovations include (1) the ability to account for changing temperatures along the supply chain, and (2) a deployed user-friendly interface to allow easy access to the model. Using the frequencies and concentrations of 8 Bacillales subtypes specific to fluid milk collected in New York, the model simulated sporeformer growth in half-gallons of high-temperature, short-time (HTST) pasteurized fluid milk transported from processing facility to retail store and then to consumer. The Monte Carlo simulations predicted that 44.3% of half-gallons of milk were spoiled (defined as having a bacterial concentration >20,000 cfu/mL, a conservative estimate that represents the Pasteurized Milk Ordinance regulatory limit) after 21 d of refrigerated storage at consumer's home. Model validations showed that the model was the most accurate in predicting the mean sporeformer concentration at low temperatures (i.e., at 3°C and 4°C; compared with higher temperatures at 6°C and 10°C) within the first 21 d of consumer storage, with a root mean square error of 0.29 and 0.34 log10 cfu/mL, respectively. Global sensitivity analyses indicated that home storage temperature, facility-to-retail transportation temperature, and initial spore concentration were the 3 most influential factors for predicting milk spoilage on d 21 of shelf life. What-if scenarios indicated that microfiltration was predicted to be the most effective strategy to reduce spoilage. The implementation of this strategy (assumed to reduce initial spore concentration by 2.2 log10 cfu/mL) was predicted to reduce the percentage of spoiled milk by 17.0 percentage points on d 21 of storage and could delay the date by which 50% of half-gallons of milk were spoiled, from d 25 to 35. Overall, the model is readily deployed as a digital tool for assessing fluid milk spoilage along the supply chain and evaluating the effectiveness of intervention strategies, including those that target storage temperatures at different supply chain stages.
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Affiliation(s)
- C Qian
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - S I Murphy
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY 14853
| | - T T Lott
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - N H Martin
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - M Wiedmann
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853.
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Brusa V, Dolev S, Signorini M, Leotta G. Quantitative microbial risk assessment of haemolytic uremic syndrome associated with Argentinean kosher beef consumption in Israel. PLoS One 2023; 18:e0290182. [PMID: 37590206 PMCID: PMC10434954 DOI: 10.1371/journal.pone.0290182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 08/03/2023] [Indexed: 08/19/2023] Open
Abstract
The aim of this study was to perform a quantitative microbial risk assessment (QMRA) of Shiga toxin-producing Escherichia coli hemolytic uremic syndrome (STEC-HUS) linked to the consumption of Kosher beef produced in Argentina and consumed in Israel in children under 14 years. A probabilistic risk assessment model was developed to characterize STEC prevalence and contamination levels in the beef supply chain (cattle primary production, cattle transport, processing and storage in the abattoir, for export and at retail, and home preparation and consumption). The model was implemented in Microsoft Excel 2016 with the @Risk add-on package. Results of 302 surveys with data collected in Israel were as follows: 92.3% of people consumed beef, mostly at home, and 98.2% preferred levels of cooking that ensured STEC removal from the surface of beef cuts. The preferred degree of ground beef doneness was "well-done" (48.2%). Cooking preference ranged from red to "medium-well done" (51.8%). Median HUS probability from Argentinean beef cut and ground beef consumption in children under 14 years old was <10-15 and 8.57x10-10, respectively. The expected average annual number of HUS cases and deaths due to beef cut and ground beef consumption was zero. Risk of infection and HUS probability correlated with salting effect on E. coli count, processing raw beef before vegetables, ways of storage and refrigeration temperature at home, joint consumption of salad and beef cuts, degree of beef doneness and cutting board washing with detergent after each use with beef and vegetables. The STEC-HUS risk in Israel from consumption of bovine beef produced in Argentina was negligible. The current QMRA results were similar to those of previous beef cut consumption QMRA in Argentina and lower than any of the QMRA performed worldwide in other STEC-HUS linked to ground beef consumption. This study confirms the importance of QMRA to estimate and manage the risk of STEC-HUS from beef consumption. The impact variables identified in the sensitivity analysis allowed us to optimize resources and time management, to focus on accurate actions and to avoid taking measures that would not have an impact on the risk of STEC-HUS.
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Affiliation(s)
- Victoria Brusa
- IGEVET—Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Argentina
| | - Sergio Dolev
- Veterinary Services and Animal Health, Ministry of Agriculture and Rural Development, Tel Aviv, Israel
| | - Marcelo Signorini
- IdICaL–Instituto de Investigación de la Cadena Láctea (INTA–CONICET). EEA Rafaela, Instituto Nacional de Tecnología Agropecuaria (INTA), Santa Fe, Argentina
| | - Gerardo Leotta
- ICYTESAS—Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (INTA-CONICET), Buenos Aires, Argentina
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10
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Aloysius N, Ananda J, Mitsis A, Pearson D. Why people are bad at leftover food management? A systematic literature review and a framework to analyze household leftover food waste generation behavior. Appetite 2023; 186:106577. [PMID: 37121486 DOI: 10.1016/j.appet.2023.106577] [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: 02/27/2023] [Revised: 04/22/2023] [Accepted: 04/24/2023] [Indexed: 05/02/2023]
Abstract
Food waste is a significant global problem. In the global north, households are a major driver of food waste generation and also a key enabler of solutions to address the issue. Leftover food management is identified as one of the key areas that can be targeted to reduce food waste at home. Although a large body of literature exists on household food waste and its drivers, managing food leftovers has received less attention. This state-of-the-art review focuses on leftover food management practices with the view of supporting practitioners in designing and prioritizing behavioral interventions to reduce leftover food waste in households. It uses the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) framework to select articles for the review. Based on 42 primary studies, this systematic review identifies a range of psycho-social, socio-demographic and lifestyle factors influencing leftover food waste generation behavior at home. Moreover, household food handling skills and knowledge, and availability and accessibility to infrastructure facilities affect leftover food waste generation behavior. Based on the synthesized literature, Leftover Food Waste Generation Behavior (LFWGB) Framework has been developed. The framework conceptualizes psycho-social, personal and lifestyle factors driving leftover food management behaviors at home. Reducing food leftovers must be given top priority along with consumer meal planning and food preparation skills in household food waste reduction interventions and campaigns.
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Affiliation(s)
- Nimeshika Aloysius
- School of Business and Law, Central Queensland University, 120 Spencer Street, Melbourne, VIC, 3000, Australia.
| | - Jayanath Ananda
- School of Business and Law, Central Queensland University, 120 Spencer Street, Melbourne, VIC, 3000, Australia.
| | - Ann Mitsis
- School of Business and Law, Central Queensland University, 120 Spencer Street, Melbourne, VIC, 3000, Australia.
| | - David Pearson
- School of Business and Law, Central Queensland University, 400 Kent Street, Sydney, NSW, 2000, Australia; Fight Food Waste Cooperative Research Centre, Wine Innovation Central Building, Level 1, Waite Campus, Urrbrae, SA, 5064, Australia.
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11
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Smigic N, Ozilgen S, Gómez-López VM, Osés SM, Miloradovic Z, Aleksic B, Miocinovic J, Smole Možina S, Kunčič A, Guiné R, Gonçalves JC, Trafialek J, Czarniecka-Skubina E, Goel G, Blazic M, Herljevic D, Nikolić A, Mujčinović A, Djekic I. Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study. J Verbrauch Lebensm 2023; 18:133-146. [PMID: 37265593 PMCID: PMC9994415 DOI: 10.1007/s00003-023-01424-1] [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: 08/27/2022] [Revised: 11/26/2022] [Accepted: 02/13/2023] [Indexed: 03/10/2023]
Abstract
Understanding consumers' behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers' perception from nine countries, and the identification of customers' clusters and its characteristics in order to understand customers' behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) "Precautious consumers" characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) "Unconcerned consumers" preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries.
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Affiliation(s)
- Nada Smigic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Sibel Ozilgen
- Faculty of Fine Arts, Yeditepe University, Istanbul, Turkey
| | - Vicente M. Gómez-López
- Green and Innovative Technologies for Food, Environment and Bioengineering Research Group (FEnBeT), Universidad Católica de Murcia (UCAM), Murcia, Spain
| | - Sandra María Osés
- Department of Biotechnology and Food Science, Universidad de Burgos, Burgos, Spain
| | | | - Biljana Aleksic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | | | | | - Ajda Kunčič
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Raquel Guiné
- CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
| | - João Carlos Gonçalves
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Joanna Trafialek
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Ewa Czarniecka-Skubina
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Gunjan Goel
- Department of Microbiology, Central University of Haryana, Mahendergarh, India
| | | | - Dora Herljevic
- Karlovac University of Applied Sciences, Karlovac, Croatia
| | - Aleksandra Nikolić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
| | - Alen Mujčinović
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
| | - Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
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12
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A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO - Five keys to safer food? Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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13
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Stefanou CR, Szosland-Fałtyn A, Bartodziejska B. Survey of Domestic Refrigerator Storage Temperatures in Poland for Use as a QMRA Tool for Exposure Assessment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:2924. [PMID: 36833621 PMCID: PMC9957224 DOI: 10.3390/ijerph20042924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/22/2023] [Accepted: 02/05/2023] [Indexed: 06/18/2023]
Abstract
In the framework of Quantitative Microbiological Risk Assessment, the estimation of the ingested dose of a hazard by the consumer is of paramount importance. This may be calculated by means of predictive modeling of growth/inactivation of the pathogen studied. For products that spend the majority of their shelf life in the domestic refrigerator, storage temperature will significantly impact the microbial population dynamics. To describe the variability of domestic storage temperatures in Poland, a survey including 77 participants, was carried out in Lodz, Poland. Participants were provided with temperature data loggers, which measured their refrigerator temperature for 24 h in 5-min intervals. The temperature-time profiles were used to calculate the mean working temperature, standard deviation, minimum and maximum values, and the data were statistically analyzed to find the best fitting probability distribution using R programming language. Out of the tested refrigerators, 49.35% had a mean working temperature of over 5 °C and 3.9% exceeded 10 °C. Distribution fitting scenarios were tested for goodness of fit, and the final selected distribution was a truncated normal distribution. This study can prove useful in Monte Carlo simulation analysis for stochastic quantitative food risk assessment in Poland.
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Schoder D, Pelz A, Paulsen P. Transmission Scenarios of Listeria monocytogenes on Small Ruminant On-Farm Dairies. Foods 2023; 12:foods12020265. [PMID: 36673359 PMCID: PMC9858201 DOI: 10.3390/foods12020265] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/19/2022] [Accepted: 12/22/2022] [Indexed: 01/11/2023] Open
Abstract
Listeria monocytogenes can cause severe foodborne infections in humans and invasive diseases in different animal species, especially in small ruminants. Infection of sheep and goats can occur via contaminated feed or through the teat canal. Both infection pathways result in direct (e.g., raw milk from an infected udder or fresh cheese produced from such milk) or indirect exposure of consumers. The majority of dairy farmers produces a high-risk product, namely fresh cheese made from raw ewe's and goat's milk. This, and the fact that L. monocytogenes has an extraordinary viability, poses a significant challenge to on-farm dairies. Yet, surprisingly, almost no scientific studies have been conducted dealing with the hygiene and food safety aspects of directly marketed dairy products. L. monocytogenes prevalence studies on small ruminant on-farm dairies are especially limited. Therefore, it was our aim to focus on three main transmission scenarios of this important major foodborne pathogen: (i) the impact of caprine and ovine listerial mastitis; (ii) the significance of clinical listeriosis and outbreak scenarios; and (iii) the impact of farm management and feeding practices.
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Affiliation(s)
- Dagmar Schoder
- Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
- Vétérinaires sans Frontières Austria, Veterinaerplatz 1, 1210 Vienna, Austria
- Correspondence: ; Tel.: +43-1-25077-3520
| | - Alexandra Pelz
- Vétérinaires sans Frontières Austria, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Peter Paulsen
- Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Hygiene and Technology, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
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15
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Bucur FI, Borda D, Neagu C, Grigore-Gurgu L, Nicolau AI. Deterministic Approach and Monte Carlo Simulation to Predict Listeria monocytogenes Time to Grow on Refrigerated Ham: A Study Supporting Risk-based Decisions for Consumers' Health. J Food Prot 2023; 86:100026. [PMID: 36916585 DOI: 10.1016/j.jfp.2022.100026] [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: 07/05/2022] [Revised: 11/02/2022] [Accepted: 12/05/2022] [Indexed: 12/15/2022]
Abstract
This study assessed the growth of Listeria monocytogenes in ready-to-eat (RTE) ham during storage under conditions simulating domestic practices with the intention to offer support in the elaboration of food safety policies that should better protect consumers against food poisoning at home. RTE ham, artificially contaminated at either medium (102-103 CFU/g) or high (104-105 CFU/g) concentration, was stored at both isothermal (4℃ in a refrigerator able to maintain a relatively constant temperature and 5℃ and 7℃ in a refrigerator with fluctuating temperature) and dynamic (5℃ and 7℃ with intermittent exposure to ambient temperature, e.g. 25℃) conditions. Under isothermal conditions, the increasing storage temperature determined a significantly increased (p < 0.05) capacity of L. monocytogenes to grow. The kinetic growth parameters were derived by fitting the Baranyi and Roberts model to the experimental data and, based on the maximum specific growth rates, it was estimated the temperature dependence of L. monocytogenes growth in RTE ham. At medium contamination level, sanitary risk time calculation revealed that, unlike storage at 5℃ and 7℃, storage at 4℃ of the RTE ham extends the time period during which the product is safe for consumption by ∼40 and 52%, respectively. However, the real temperature fluctuations included in the Monte Carlo simulations at low L. monocytogenes counts (1, 5 and 10 CFU/g) have shortened the safety margins. Stochastic models also proved to be useful tools for describing the pathogen's behavior when refrigeration of the RTE ham alternates with periods of ham being kept at room temperature, considered dynamic conditions of growth.
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Affiliation(s)
- Florentina Ionela Bucur
- Dunărea de Jos University of Galați, Faculty of Food Science and Engineering, Domnească Street 111, Galați 800201, Romania
| | - Daniela Borda
- Dunărea de Jos University of Galați, Faculty of Food Science and Engineering, Domnească Street 111, Galați 800201, Romania
| | - Corina Neagu
- Dunărea de Jos University of Galați, Faculty of Food Science and Engineering, Domnească Street 111, Galați 800201, Romania
| | - Leontina Grigore-Gurgu
- Dunărea de Jos University of Galați, Faculty of Food Science and Engineering, Domnească Street 111, Galați 800201, Romania
| | - Anca Ioana Nicolau
- Dunărea de Jos University of Galați, Faculty of Food Science and Engineering, Domnească Street 111, Galați 800201, Romania.
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16
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Almli V, Galler M, Møretrø T, Langsrud S, Gaarder M, Ueland Ø. Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Arriaga-Lorenzo P, de Jesús Maldonado-Simán E, Ramírez-Valverde R, Martínez-Hernández PA, Tirado-González DN, Saavedra-Jiménez LA. Cold chain relevance in the food safety of perishable products. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2023-1-559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
The food cold chain is an effective tool that allows food markets to maintain food quality and reduce losses. Poor logistics may result in foodborne disease outbreaks and greenhouse gas emissions caused by organic matter decay. The ongoing pandemic of COVID-19 makes it necessary to study the chances of SARS-CoV-2 transmissions in food products.
This study reviews cold chain logistics as a handy tool for avoiding food safety risks, including COVID-19.
The cold chain of perishables and its proper management make it possible to maintain quality and safety at any stage of the food supply chain. The technology covers each link of the food chain to prevent microbial spoilage caused by temperature fluctuations and the contamination with SARS-CoV-2 associated with perishable foods. Given the lack of knowledge in this field in Latin America, the region needs new research to determine the impact of the cold chain on perishable foodstuffs.
The perishable cold chain is only as strong as its weakest link, and the national and international markets require new traceability protocols to minimize the effect of COVID-19.
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18
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Lemos ÁT, Casal S, Barba FJ, Phimolsiripol Y, Delgadillo I, Saraiva JA. Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation. Food Chem 2022; 387:132887. [PMID: 35472715 DOI: 10.1016/j.foodchem.2022.132887] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 11/26/2022]
Abstract
High pressure pasteurised (HPP) milk was stored by hyperbaric storage at room temperature (HS/RT) (50-100 MPa at 20 °C) and compared with refrigeration (RF), to assess the effect on two pathogens surrogates and a pathogenic, up to 120 days, and on fatty acids, volatile organic compounds (VOCs) and secondary lipid oxidation over 60 days. HS/RT (75-100 MPa) was able to inactivate at least 6.68/6.31/6.03 log CFU/mL of Escherichia coli/Listeria innocua/Salmonella Senftenberg (to below the detection limit), while RF resulted only in minor changes. Overall, fatty acids profile remained stable under HS/RT, although secondary lipid oxidation showed slightly higher values. In addition, both HS/RT and RF showed stable and similar VOCs profiles and off-flavour indicative compounds were not detected, except for the lowest pressure (50 MPa) after 40 days. HS/RT preserved HPP milk with enhanced microbial safety, shelf-life and quality compared to RF, being in addition quasi-energetically costless and more sustainable than RF.
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Affiliation(s)
- Álvaro T Lemos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana Casal
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
| | | | - Ivonne Delgadillo
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
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19
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Takhar SR, Ibarra-Sánchez LA, Miller MJ. Effect of antimicrobial treatments applied individually and in combination on the growth of Listeria monocytogenes in Queso Fresco at 3 different temperatures. JDS COMMUNICATIONS 2022; 3:307-311. [PMID: 36340902 PMCID: PMC9623663 DOI: 10.3168/jdsc.2022-0219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 05/07/2022] [Indexed: 12/02/2022]
Abstract
A combination of antimicrobial treatments provides a more effective approach against L. monocytogenes growth in QF. PlyP100 + NIS was the most effective treatment for L. monocytogenes growth in QF. Listeria monocytogenes can grow up to dangerously high levels regardless of the storage temperature in untreated QF. EPL + LAE are good candidates to further evaluate for improving safety of QF during cold storage. Temperature abuse dramatically reduces the effectiveness of the tested antilisterials in QF.
Queso fresco (QF), a fresh soft cheese, is one of the most popular Hispanic cheeses in the United States and is frequently associated with Listeria monocytogenes outbreaks. Listeria monocytogenes can grow and thrive at room temperature as well as refrigeration temperatures. A combination of antimicrobial agents provides a larger spectrum of listeriostatic and listeriocidal activity resulting in a more effective approach toward the control of L. monocytogenes. In this study, we evaluated the efficacy of 3 Food and Drug Administration-approved generally recognized as safe (GRAS) antimicrobials, nisin (NIS), lauric arginate ethyl ester (LAE), and ε-polylysine (EPL), and the endolysin PlyP100 individually and in combination for control of L. monocytogenes in QF at 4°C, 7°C, and 10°C. Additionally, growth curves of L. monocytogenes were obtained in BHI broth and QF at these temperatures. In order for an antimicrobial to be considered a postlethality treatment for L. monocytogenes, it should not allow an increase of more than 2-log over the product's shelf life. Three treatments, PlyP100, PlyP100 + NIS, and EPL + LAE, effectively kept the pathogen below the 2 log growth threshold at 4°C. However, at 7°C and 10°C, none of the antimicrobial treatments could inhibit L. monocytogenes growth (i.e., <2 log). Overall, our results suggest the importance of considering the effect of cold storage temperatures above 4°C on the antilisterial efficacy of antimicrobial treatments in QF.
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20
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Kroft B, Gu G, Bolten S, Micallef SA, Luo Y, Millner P, Nou X. Effects of temperature abuse on the growth and survival of Listeria monocytogenes on a wide variety of whole and fresh-cut fruits and vegetables during storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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21
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Jovanovic J, Djekic I, Smigic N, Tomic N, Rajkovic A. Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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22
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Jovanovic J, Tretiak S, Begyn K, Rajkovic A. Detection of Enterotoxigenic Psychrotrophic Presumptive Bacillus cereus and Cereulide Producers in Food Products and Ingredients. Toxins (Basel) 2022; 14:toxins14040289. [PMID: 35448897 PMCID: PMC9030337 DOI: 10.3390/toxins14040289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 04/07/2022] [Accepted: 04/13/2022] [Indexed: 02/04/2023] Open
Abstract
In the last decade, foodborne outbreaks and individual cases caused by bacterial toxins showed an increasing trend. The major contributors are enterotoxins and cereulide produced by Bacillus cereus, which can cause a diarrheal and emetic form of the disease, respectively. These diseases usually induce relatively mild symptoms; however, fatal cases have been reported. With the aim to detected potential toxin producers that are able to grow at refrigerator temperatures and subsequently produce cereulide, we screened the prevalence of enterotoxin and cereulide toxin gene carriers and the psychrotrophic capacity of presumptive B. cereus obtained from 250 food products (cereal products, including rice and seeds/pulses, dairy-based products, dried vegetables, mixed food, herbs, and spices). Of tested food products, 226/250 (90.4%) contained presumptive B. cereus, which communities were further tested for the presence of nheA, hblA, cytK-1, and ces genes. Food products were mainly contaminated with the nheA B. cereus carriers (77.9%), followed by hblA (64.8%), ces (23.2%), and cytK-1 (4.4%). Toxigenic B. cereus communities were further subjected to refrigerated (4 and 7 °C) and mild abuse temperatures (10 °C). Overall, 77% (94/121), 86% (104/121), and 100% (121/121) were able to grow at 4, 7, and 10 °C, respectively. Enterotoxin and cereulide potential producers were detected in 81% of psychrotrophic presumptive B. cereus. Toxin encoding genes nheA, hblA, and ces gene were found in 77.2, 55, and 11.7% of tested samples, respectively. None of the psychrotrophic presumptive B. cereus were carriers of the cytotoxin K-1 encoding gene (cytK-1). Nearly half of emetic psychrotrophic B. cereus were able to produce cereulide in optimal conditions. At 4 °C none of the examined psychrotrophs produced cereulide. The results of this research highlight the high prevalence of B. cereus and the omnipresence of toxin gene harboring presumptive B. cereus that can grow at refrigerator temperatures, with a focus on cereulide producers.
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Affiliation(s)
- Jelena Jovanovic
- Department of Food Technology, Safety, and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (J.J.); (K.B.)
| | - Svitlana Tretiak
- Department of Pathobiology, Pharmacology and Zoological Medicine, Ghent University, Salisburylaan 133, D5 Ingang 78, 9820 Merelbeke, Belgium;
- Impextraco nv, Wiekevorstsesteenweg 38, 2220 Heist-op-den-Berg, Belgium
| | - Katrien Begyn
- Department of Food Technology, Safety, and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (J.J.); (K.B.)
| | - Andreja Rajkovic
- Department of Food Technology, Safety, and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (J.J.); (K.B.)
- Correspondence:
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23
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da Silva RT, Schaffner DW, de Souza Pedrosa GT, de Albuquerque TMR, Maciel JF, de Souza EL, Alvarenga VO, Magnani M. Survival kinetics, membrane integrity and metabolic activity of Salmonella enterica in conventionally and osmotically dehydrated coconut flakes. Int J Food Microbiol 2022; 370:109669. [DOI: 10.1016/j.ijfoodmicro.2022.109669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 03/23/2022] [Accepted: 03/30/2022] [Indexed: 10/18/2022]
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24
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Yagi S, Okada A, Inoshima Y. Role of temperature, nutrition, oxygen, osmolality, and bacterial strain in inducing a viable but non-culturable state in Campylobacter jejuni. J Microbiol Methods 2022; 195:106456. [DOI: 10.1016/j.mimet.2022.106456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/23/2022] [Accepted: 03/24/2022] [Indexed: 10/18/2022]
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García-Cortés A, Martínez-Martínez E, Fernández-Villanueva G, Torres-Valdez AY, Fagotti F, García-García R, de la Cruz Quiroz R, Torres JA. Absolute preservation indicator for the assessment of refrigeration performance based on dynamic temperature measurements and predictive microbiology. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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An Evaluation of a Virtual Food Safety Program for Low-Income Families: Applying the Theory of Planned Behavior. Foods 2022; 11:foods11030355. [PMID: 35159504 PMCID: PMC8834591 DOI: 10.3390/foods11030355] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/19/2022] [Accepted: 01/24/2022] [Indexed: 11/16/2022] Open
Abstract
Low-income families are reported to have a limited knowledge of food safety and resources to follow food safety practices compared with the rest of the population. This paper evaluated a virtual food safety educational program targeting food handlers in low-income families. Trained native speakers of English and Spanish delivered course materials in both languages. A total of 60 individuals participated in the program, with 30 participants in each language group. Most were female, and most had fewer than three children. After the program, participants’ food safety knowledge and self-reported safe food practice behavior scores increased significantly from 5.32 to 7.43 (out of 8.00) and from 24.78 to 29.30 (out of 35.00), respectively. The theory of planned behavior (TPB) was used to understand individuals’ behavior change intention of food safety practices. All the TPB constructs’ scores, including attitudes toward the behavior, perceived behavioral control, subjective norms, and behavior change intentions, were improved significantly; however, only the subjective norms and perceived behavioral control were significantly correlated with the behavior change intentions. This virtual educational program improved low-income individuals’ food safety knowledge and changed their food safety attitudes and behaviors, giving a path to develop and evaluate more virtual food safety educational programs in the future.
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27
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Hoffmann TG, Ronzoni AF, da Silva DL, Bertoli SL, de Souza CK. Impact of household refrigeration parameters on postharvest quality of fresh food produce. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110641] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Clodoveo ML, Muraglia M, Fino V, Curci F, Fracchiolla G, Corbo FFR. Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods. Foods 2021; 10:foods10092086. [PMID: 34574196 PMCID: PMC8469076 DOI: 10.3390/foods10092086] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/27/2022] Open
Abstract
The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.
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Affiliation(s)
- Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University Aldo Moro Bari, 70125 Bari, Italy;
| | - Marilena Muraglia
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
- Correspondence:
| | - Vincenzo Fino
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Francesca Curci
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Giuseppe Fracchiolla
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Filomena Faustina Rina Corbo
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
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Andritsos ND, Stasinou V, Tserolas D, Giaouris E. Temperature distribution and hygienic status of domestic refrigerators in Lemnos island, Greece. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Evans EW, Redmond EC, Alwan N, Ilic S. Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety. Foods 2021; 10:1875. [PMID: 34441655 PMCID: PMC8391554 DOI: 10.3390/foods10081875] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/31/2021] [Accepted: 08/03/2021] [Indexed: 11/17/2022] Open
Abstract
Allied health professionals such as dietitians can play a critical role in providing food safety advice to vulnerable consumers. To maximize food-related health and wellbeing, food needs to be safe and nutritious; consequently, food safety is referred to in international curricula for the training of dietitians. The purpose of this study was to explore the awareness and attitudes of student dietitians from three international institutions towards food safety. A total of 207 student dietitians participated in the study from Columbus, OH, USA (n = 99), Cardiff, Wales, UK (n = 78) and Beirut, Lebanon (n = 30). Completion of the study established that the students in three dietetic training programs lacked awareness of key food safety concepts. Close to half (43%) were not familiar with Campylobacter, with the USA students being significantly less knowledgeable (p < 0.001) with 58% being unaware of the pathogen. Understanding of safe handling of leftovers was the lowest for the students in all institutions; only 46% described appropriate reheating practices, with significantly lower (p < 0.001) understanding in Lebanon (28%). The students reported a good understanding of vulnerable populations and perceived food safety to be important for these groups. However, the knowledge of certain high-risk foods was lacking. For instance, 69% of students thought that fresh squeezed juices and smoothies made with raw fruits and vegetables were safe for vulnerable patients, with the UK students being the least familiar with this risk (16%). This is the first study of its kind to take an international perspective of student dietitian food safety awareness and attitudes; the findings are important to dietetic food safety educators and recommendations are made to further explore the interpretation of food safety requirements in international dietetic curricula. Future studies should extend student dietetic research to address attitudes, self-efficacy and the overall readiness to deliver food safety advice to the patients and the community.
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Affiliation(s)
- Ellen W. Evans
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Western Avenue, Llandaff, Cardiff CF5 2YB, Wales, UK; (E.W.E.); (E.C.R.)
| | - Elizabeth C. Redmond
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Western Avenue, Llandaff, Cardiff CF5 2YB, Wales, UK; (E.W.E.); (E.C.R.)
| | - Nisreen Alwan
- College of Health Sciences, Abu Dhabi University, Abu Dhabi P.O. Box 59911, United Arab Emirates;
- School of Health Sciences, Modern University for Business and Science, Beirut P.O. Box 113 7501, Lebanon
| | - Sanja Ilic
- Department of Human Sciences, Ohio State University, Columbus, OH 43210, USA
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Gojard S, Masson M, Blumenthal D, Véron B. To keep or not to keep? Sorting out leftovers from a refrigerator. Appetite 2021; 165:105312. [PMID: 34019965 DOI: 10.1016/j.appet.2021.105312] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 05/06/2021] [Accepted: 05/10/2021] [Indexed: 11/29/2022]
Abstract
Most literature on food waste shows that food that ends up in the garbage can is often no longer considered as enjoyable, or even as edible. In this paper, we decided to focus on assessments of whether leftover food is still considered as worth eating, to provide a better understanding of the production of domestic food waste. We constructed a pluridisciplinary approach, combining sensory analysis and sociology. The first part was conducted in a test kitchen under controlled conditions: 50 participants had to sort out and decide to keep or to throw away different types of refrigerated leftovers. The second part used in-depth interviews with half of these participants (N = 25) to explore their food habits and perceptions and handling of leftovers at home. The first section of the paper presents the theoretical framework of the study, which is grounded in practice theory. Then we detail the methodology and the results. We show that sorting out leftovers is a process mobilizing embodied knowledge and resulting from domestic practices implemented to avoid waste, such as storing or reusing leftovers. In the discussion, we analyze the sorting of refrigerated food products as a compound practice, situated at the intersection of provisioning, cooking, meal organization, and judgment of taste (Warde, 2013). Using this theoretical framework enables us to understand the heterogeneity observed in the outcome of the sorting process as the result of its weak degree of regulation. The sorting out practice is thus consistent with different modes of engagement such as food waste prevention, health maintenance, or providing enjoyable family meals. We conclude by providing suggestions of policy recommendations regarding domestic refrigeration, food storage, and assessment practices.
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Affiliation(s)
- Séverine Gojard
- Centre Maurice Halbwachs, INRAE, CNRS, EHESS, ENS, PSL, 48 Boulevard Jourdan, 75014, Paris, France.
| | - Marine Masson
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300, Massy, France.
| | - David Blumenthal
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300, Massy, France.
| | - Bérangère Véron
- AgroparisTech, 16 Rue Claude Bernard, 75005, Paris, France; Centre Maurice Halbwachs, CNRS, EHESS, ENS, PSL, 48 Boulevard Jourdan, 75014, Paris, France.
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Cardoso MJ, Nicolau AI, Borda D, Nielsen L, Maia RL, Møretrø T, Ferreira V, Knøchel S, Langsrud S, Teixeira P. Salmonella in eggs: From shopping to consumption-A review providing an evidence-based analysis of risk factors. Compr Rev Food Sci Food Saf 2021; 20:2716-2741. [PMID: 33960652 DOI: 10.1111/1541-4337.12753] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 02/20/2021] [Accepted: 03/16/2021] [Indexed: 11/28/2022]
Abstract
Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)-steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.
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Affiliation(s)
- Maria João Cardoso
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Daniela Borda
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Line Nielsen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Rui Leandro Maia
- UFP Energy, Environment and Health Research Unit (FP-ENAS), University Fernando Pessoa, Porto, Portugal
| | - Trond Møretrø
- Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Vânia Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Susanne Knøchel
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Solveig Langsrud
- Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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Farber JM, Zwietering M, Wiedmann M, Schaffner D, Hedberg CW, Harrison MA, Hartnett E, Chapman B, Donnelly CW, Goodburn KE, Gummalla S. Alternative approaches to the risk management of Listeria monocytogenes in low risk foods. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107601] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Růžičková J, Raclavská H, Kucbel M, Grobelak A, Šafář M, Raclavský K, Švédová B, Juchelková D, Moustakas K. The potential environmental risks of the utilization of composts from household food waste. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:24663-24679. [PMID: 32705551 DOI: 10.1007/s11356-020-09916-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Accepted: 06/26/2020] [Indexed: 06/11/2023]
Abstract
Modern technologies (especially with the help of autonomous measurement and control systems) introduced automatic composters for the disposal of household food waste production. Environmental risks connected with the utilization of these composts can be characterized by the high electrical conductivity caused by a presence of sodium chloride in food. Electrical conductivity influences the ecotoxicity of the composts. The presence of pesticides in composted food also represents an important environmental problem. The following pesticides were found in compost samples from household food waste: 1,3,5-triazine, methyl trithion, bifenthrin, bifenox, carbophenothion, pirimicarb, dioxacarb, desmetryn. Pesticide content in composts varied from 0.3 to 16.3 μg/kg, the average value being 30.4 ± 10.1 μg/kg dry matter. The higher decomposition was found of "modern" pesticides in the composters. The removal of salts can ensure that inhibition will be < 30% while washing with the ratio of 1:3 will result in the inhibition < 5%. However, this way of processing is not effective for other organisms-Poecilia reticulata (mortality 100%) and Daphnia magna (immobilisation 100%) using this procedure as well as washing of the compost in the ratio 3:1.
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Affiliation(s)
- Jana Růžičková
- Centre ENET - Energy Units for Utilization of Non-Traditional Energy Sources, VŠB - Technical University of Ostrava, 17. listopadu 15/2172, Poruba, 708 00, Ostrava, Czech Republic
| | - Helena Raclavská
- Centre ENET - Energy Units for Utilization of Non-Traditional Energy Sources, VŠB - Technical University of Ostrava, 17. listopadu 15/2172, Poruba, 708 00, Ostrava, Czech Republic
| | - Marek Kucbel
- Centre ENET - Energy Units for Utilization of Non-Traditional Energy Sources, VŠB - Technical University of Ostrava, 17. listopadu 15/2172, Poruba, 708 00, Ostrava, Czech Republic.
| | - Anna Grobelak
- Institute of Environmental Engineering, Faculty of Infrastructure and Environment, Czestochowa University of Technology, J.H. Dąbrowskiego 69, 42-201, Czestochowa, Poland
| | - Michal Šafář
- Centre ENET - Energy Units for Utilization of Non-Traditional Energy Sources, VŠB - Technical University of Ostrava, 17. listopadu 15/2172, Poruba, 708 00, Ostrava, Czech Republic
| | - Konstantin Raclavský
- Centre ENET - Energy Units for Utilization of Non-Traditional Energy Sources, VŠB - Technical University of Ostrava, 17. listopadu 15/2172, Poruba, 708 00, Ostrava, Czech Republic
| | - Barbora Švédová
- Centre ENET - Energy Units for Utilization of Non-Traditional Energy Sources, VŠB - Technical University of Ostrava, 17. listopadu 15/2172, Poruba, 708 00, Ostrava, Czech Republic
| | - Dagmar Juchelková
- Department of Electronics, Faculty of Electrical Engineering and Computer Science, VŠB - Technical University of Ostrava, 17. listopadu 15/2172, Poruba, 708 00, Ostrava, Czech Republic
| | - Konstantinos Moustakas
- Unit of Environmental Science & Technology, School of Chemical Engineering, National Technical University of Athens, 9, Heroon Polytechniou Street, Zographou Campus, 15780, Athens, Greece
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35
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Han JW, Zuo M, Zhu WY, Zuo JH, Lü EL, Yang XT. A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.066] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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36
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Jia Z, Huang L, Wei Z, Yao Y, Fang T, Li C. Dynamic kinetic analysis of growth of Listeria monocytogenes in pasteurized cow milk. J Dairy Sci 2021; 104:2654-2667. [PMID: 33455764 DOI: 10.3168/jds.2020-19442] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Accepted: 10/16/2020] [Indexed: 11/19/2022]
Abstract
The objective of this study was to develop a dynamic model for predicting the growth of Listeria monocytogenes in pasteurized cow milk under fluctuating temperature conditions during storage and temperature abuse. Six dynamic temperature profiles that simulated random fluctuation patterns were designed to change arbitrarily between 4 and 30°C. The growth data collected from 3 independent temperature profiles were used to determine the kinetic parameters and construct a growth model combining the primary and secondary models using a 1-step dynamic analysis method. The results showed that the estimated minimum growth temperature and maximum cell concentration were 0.6 ± 0.2°C and 7.8 ± 0.1 log cfu/mL (mean ± standard error), with the root mean square error (RMSE) only 0.3 log cfu/mL for model development. The model and the associated kinetic parameters were validated using the data collected under both dynamic and isothermal conditions, which were not used for model development, to verify the accuracy of prediction. The RMSE of prediction was approximately 0.3 log cfu/mL for fluctuating temperature profiles, and it was between 0.2 and 1.1 log cfu/mL under certain isothermal temperatures (2-30°C). The resulting model and kinetic parameters were further validated using 3 growth curves at 4, 7, and 10°C arbitrarily selected from ComBase (www.combase.cc). The RMSE of prediction was 0.8, 0.4, and 0.5 log cfu/mL, respectively, for these curves. The validation results indicated the predictive model was reasonably accurate, with relatively small RMSE. The model was then used to simulate the growth of L. monocytogenes under a variety of continuous and square-wave temperature profiles to demonstrate its potential application. The results of this study showed that the model developed in this study can be used to predict the growth of L. monocytogenes in contaminated milk during storage.
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Affiliation(s)
- Zhen Jia
- Department of Food Science, Fujian Agriculture and Forestry University, Fujian, China 350002
| | - Lihan Huang
- Eastern Regional Research Center, USDA Agricultural Research Service, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - Zhaoyi Wei
- Department of Food Science, Fujian Agriculture and Forestry University, Fujian, China 350002
| | - Yukun Yao
- Department of Food Science, Fujian Agriculture and Forestry University, Fujian, China 350002
| | - Ting Fang
- Department of Food Science, Fujian Agriculture and Forestry University, Fujian, China 350002.
| | - Changcheng Li
- Department of Food Science, Fujian Agriculture and Forestry University, Fujian, China 350002.
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37
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Surówka K, Rzepka M, Özoğul F, Özoğul Y, Surówka B, Ligaszewski M. Nucleotide degradation, biogenic amine level and microbial contamination as quality indicators of cold-stored rainbow trout (Oncorhynchus mykiss) gravad. Food Chem 2020; 346:128904. [PMID: 33450646 DOI: 10.1016/j.foodchem.2020.128904] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 11/16/2022]
Abstract
The extent to which the transformation of nucleotides, biogenic amines, and microbiological changes affect the quality and shelf life of vacuum packaged low processed rainbow trout (Oncorhynchus mykiss) gravad during storage at 7 ± 1 °C for 42 days was investigated. Although total viable counts increased slowly up to 6 log CFU g-1 at the end of storage, coliform bacteria disappeared. The histamine concentration and the biogenic amine index increased up to 45.2 ± 1.62 mg kg-1 and 100 mg kg-1 respectively. The highest concentration of inosine monophosphate was achieved in freshly prepared gravad, whereas the hypoxanthine level increased with storage time up to 28 days. Among nucleotide ratios, the G value is more suitable for the determination of gravad quality than K, Ki and H values. Once the gravad obtained the limit of acceptability by the panelists (35 days) the G value rose to 470%.
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Affiliation(s)
- Krzysztof Surówka
- Department of Refrigeration and Food Concentrates, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland.
| | - Magdalena Rzepka
- Department of Refrigeration and Food Concentrates, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland
| | - Fatih Özoğul
- Department of Seafood Processing Technology, University of Çukurova, 01330 Balcalı Adana, Turkey
| | - Yesim Özoğul
- Department of Seafood Processing Technology, University of Çukurova, 01330 Balcalı Adana, Turkey
| | - Barbara Surówka
- Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 13 Akademicka Street, 20-950 Lublin, Poland
| | - Maciej Ligaszewski
- National Research Institute of Animal Production, 1 Krakowska Street, 32-083 Balice, Poland
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38
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Omara AA, Mohammedali AA. Thermal management and performance enhancement of domestic refrigerators and freezers via phase change materials: A review. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102522] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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39
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Brusa V, Costa M, Padola NL, Etcheverría A, Sampedro F, Fernandez PS, Leotta GA, Signorini ML. Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina. PLoS One 2020; 15:e0242317. [PMID: 33186398 PMCID: PMC7665811 DOI: 10.1371/journal.pone.0242317] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 10/30/2020] [Indexed: 01/03/2023] Open
Abstract
We developed a quantitative microbiological risk assessment (QMRA) of haemolytic uremic syndrome (HUS) associated with Shiga toxin-producing Escherichia coli (STEC)-contaminated beef (intact beef cuts, ground beef and commercial hamburgers) in children under 15 years of age from Argentina. The QMRA was used to characterize STEC prevalence and concentration levels in each product through the Argentinean beef supply chain, including cattle primary production, cattle transport, processing and storage in the abattoir, retail and home preparation, and consumption. Median HUS probability from beef cut, ground beef and commercial hamburger consumption was <10-15, 5.4x10-8 and 3.5x10-8, respectively. The expected average annual number of HUS cases was 0, 28 and 4, respectively. Risk of infection and HUS probability were sensitive to the type of abattoir, the application or not of Hazard Analysis and Critical Control Points (HACCP) for STEC (HACCP-STEC), stx prevalence in carcasses and trimmings, storage conditions from the abattoir to retailers and home, the joint consumption of salads and beef products, and cooking preference. The QMRA results showed that the probability of HUS was higher if beef cuts (1.7x) and ground beef (1.2x) were from carcasses provided by abattoirs not applying HACCP-STEC. Thus, the use of a single sanitary standard that included the application of HACCP-STEC in all Argentinean abattoirs would greatly reduce HUS incidence. The average number of annual HUS cases estimated by the QMRA (n = 32) would explain about 10.0% of cases in children under 15 years per year in Argentina. Since other routes of contamination can be involved, including those not related to food, further research on the beef production chain, other food chains, person-to-person transmission and outbreak studies should be conducted to reduce the impact of HUS on the child population of Argentina.
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Affiliation(s)
- Victoria Brusa
- IGEVET–Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, Buenos Aires, Argentina
| | - Magdalena Costa
- IGEVET–Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, Buenos Aires, Argentina
| | - Nora L. Padola
- CIVETAN–Centro de Investigación Veterinaria de Tandil (CONICET-UNCPBA-CICPBA), Facultad de Ciencias Veterinarias—UNCPBA, Buenos Aires, Argentina
| | - Analía Etcheverría
- CIVETAN–Centro de Investigación Veterinaria de Tandil (CONICET-UNCPBA-CICPBA), Facultad de Ciencias Veterinarias—UNCPBA, Buenos Aires, Argentina
| | - Fernando Sampedro
- Environmental Health Sciences Division, School of Public Health, University of Minnesota, Minneapolis, United States of America
| | - Pablo S. Fernandez
- Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, España
| | - Gerardo A. Leotta
- IGEVET–Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, Buenos Aires, Argentina
| | - Marcelo L. Signorini
- IdICaL–Instituto de Investigación de la Cadena Láctea–(INTA–CONICET), Santa Fe, Argentina
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40
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Ovca A, Škufca T, Jevšnik M. Temperatures and storage conditions in domestic refrigerators - Slovenian scenario. Food Control 2020; 123:107715. [PMID: 33100596 PMCID: PMC7571380 DOI: 10.1016/j.foodcont.2020.107715] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/16/2020] [Accepted: 10/17/2020] [Indexed: 11/16/2022]
Abstract
Cold chain maintaining is least stable at its end, where domestic storage often represents one of the most critical links because of storage time and inappropriate temperatures, increasing the risk of food-borne outbreaks in domestic households. Considering the time-temperature profile of refrigerators as a food safety indicator, the purpose of this study is to gain insight into refrigeration temperatures in parallel with refrigerator and household characteristics that could potentially influence the refrigeration temperatures. During a 24 h period in 15-min intervals, internal temperature of the test product, refrigerator air and ambient air temperatures were measured with one penetration and two air probes coupled with a data logger. The internal temperature of the test product was measured with pre-prepared “Karlsruhe Test Material”, which had thermal properties similar to those of lean beef. Refrigerator and household characteristics were collected with a predefined observational sheet and short, structured questionnaire. In total, 50 households and their refrigerators were included. Gaps related to the cold storage and cross-contamination were observed. Temperature displays were present in 16% while control thermometers were not observed at all; 20% of the refrigerators enabled 24 h average internal temperature lower than 4 °C, 30% between 4 and 6 °C and 50% over 6 °C. Refrigerator age, type and load were observed but had no significant impact, which suggests thermostat setting as a key factor influencing refrigerator temperatures. Food distribution inside refrigerators was related to the refrigerator load with significant risk for cross-contamination in overpacked refrigerators. High temperatures combined with a non-systematic distribution of food in the refrigerator, expired dates of durability, and non-systematic cleaning strategies allow favourable preconditions for food infections occurring at the end of the food supply chain. Tailored acceleration of existing food safety messages could and should help consumers to minimise food safety risks, improve food quality, and reduce food wastage. Gaps related to the cold storage and cross-contamination were observed. One third of refrigerators provided recommended temperatures. Temperature displays present in 16% while control thermometers not observed at all.
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Affiliation(s)
- Andrej Ovca
- University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5, SI-1000, Ljubljana, Slovenia
| | - Tina Škufca
- University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5, SI-1000, Ljubljana, Slovenia
| | - Mojca Jevšnik
- University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5, SI-1000, Ljubljana, Slovenia
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41
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Wucher H, Klingshirn A, Brugger L, Stamminger R, Geppert J, Kölzer B, Engstler A, Härlen J. Tackling Food Waste: Impact of German Consumer Behaviour on Food in Chilled Storage. Foods 2020; 9:E1462. [PMID: 33066503 PMCID: PMC7602148 DOI: 10.3390/foods9101462] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/04/2020] [Accepted: 10/10/2020] [Indexed: 11/16/2022] Open
Abstract
Since perishable food in private households is usually stored in refrigerators, both consumer knowledge of correct storage parameters and food handling have a major impact on food quality retention. Today's refrigerators provide features, such as climate-controlled compartments, to improve chilled storage performance, but former studies have shown a lack of usage and interest in such features. This paper is based on the results of an online survey with 2666 respondents from Germany. The questionnaire focused on consumer behaviour regarding the chilled storage of perishable foods, the perception of quality loss in food and consumer requirements concerning refrigerators. The novelty in the study layout was the focus on seven common refrigerator storage features. The results showed that consumers had a high awareness of food safety, resulting in short storage durations. While it was clearly indicated that the storage features were less well-known, their importance correlated with rates of food waste, underlining the potential for improvement. The survey implied that raising the awareness of storage climate parameters is a tool for nudging consumers into lower rates of food waste.
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Affiliation(s)
- Harald Wucher
- Department Life Sciences, University of Applied Sciences Albstadt-Sigmaringen, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany; (A.K.); (L.B.)
| | - Astrid Klingshirn
- Department Life Sciences, University of Applied Sciences Albstadt-Sigmaringen, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany; (A.K.); (L.B.)
| | - Lilla Brugger
- Department Life Sciences, University of Applied Sciences Albstadt-Sigmaringen, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany; (A.K.); (L.B.)
| | - Rainer Stamminger
- Institute of Agricultural Engineering, Section Household and Appliance Technology, Bonn University, Nussallee 5, 53115 Bonn, Germany; (R.S.); (J.G.); (B.K.)
| | - Jasmin Geppert
- Institute of Agricultural Engineering, Section Household and Appliance Technology, Bonn University, Nussallee 5, 53115 Bonn, Germany; (R.S.); (J.G.); (B.K.)
| | - Beate Kölzer
- Institute of Agricultural Engineering, Section Household and Appliance Technology, Bonn University, Nussallee 5, 53115 Bonn, Germany; (R.S.); (J.G.); (B.K.)
| | - Antje Engstler
- BSH Hausgeraete GmbH, Robert-Bosch-Straße 100, 89537 Giengen an der Brenz, Germany; (A.E.); (J.H.)
| | - Jochen Härlen
- BSH Hausgeraete GmbH, Robert-Bosch-Straße 100, 89537 Giengen an der Brenz, Germany; (A.E.); (J.H.)
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Chojnacky M, Rodriguez AL. Effect of thermal ballast loading on temperature stability of domestic refrigerators used for vaccine storage. PLoS One 2020; 15:e0235777. [PMID: 32639973 PMCID: PMC7343171 DOI: 10.1371/journal.pone.0235777] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Accepted: 06/22/2020] [Indexed: 02/02/2023] Open
Abstract
Vaccine temperature control failures represent a significant public and private healthcare cost. Vaccines damaged by excessive heat or freezing lose their effectiveness, putting public health at risk. Some vaccine administration programs recommend placing water bottles inside domestic refrigerators used for vaccine storage as a thermal ballast, to mitigate temperature excursion risks. However, the effect of variable thermal ballast loading on refrigerator performance has not been thoroughly quantified or documented, and generalized programmatic recommendations are subject to end-user interpretation. Here we show that a thermal ballast load comprising ten to fifteen percent of the total refrigerator storage volume provides a measurable effect on domestic refrigerator temperature stability during power outage events, maintaining vaccine temperatures between 2 °C and 8 °C for 4 to 6 hours without power. Thermal ballast usage does not reliably reduce the frequency or severity of temperature excursions caused by repeated door opening, accidental "door left open" events, or refrigerator defrost cycle activation. Use of a moderate thermal ballast load is a practical strategy for mitigating temperature excursions risks in areas with frequent or protracted power outages, but the practice has limited benefit in other adverse scenarios. Empowering providers to make informed decisions about the use of thermal ballast materials supports better, safer vaccine management.
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Affiliation(s)
- Michal Chojnacky
- Physical Measurement Laboratory, National Institute of Standards and Technology, Gaithersburg, Maryland, United States of America
| | - Alexandra L. Rodriguez
- Physical Measurement Laboratory, National Institute of Standards and Technology, Gaithersburg, Maryland, United States of America
- Department of Computer Science, University of Maryland, College Park, Maryland, United States of America
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Performance Study of Direct Integration of Phase Change Material into an Innovative Evaporator of a Simple Vapour Compression System. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10134649] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This paper experimentally investigates the direct integration of 3.15 kg of phase change materials (PCM) into a standard vapour compression system of variable cooling capacity, through an innovative lab-scale refrigerant-PCM-water heat exchanger (RPW-HEX), replacing the conventional evaporator. Its performance was studied in three operating modes: charging, discharging, and direct heat transfer between the three fluids. In the charging mode, a maximum energy of 300 kJ can be stored in the PCM for the cooling capacity at 30% of the maximum value. By doubling the cooling power, the duration of charging is reduced by 50%, while the energy stored is only reduced by 13%. In the discharging mode, the process duration is reduced from 25 min to 9 min by increasing the heat transfer fluid (HTF) flow rate from 50 L·h−1 to 150 L·h−1. In the direct heat transfer mode, the energy stored in the PCM depends on both the cooling power and the HTF flow rate, and can vary from 220 kJ for a cooling power at 30% and HTF flow rate of 50 L·h−1 to 4 kJ for a compressor power at 15% and a HTF flow rate of 150 L·h−1. The novel heat exchanger is a feasible solution to implement latent energy storage in vapour compression systems resulting to a compact and less complex system.
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Mori M, Sakagami Y, Tanaka M, Inoue R, Jojima T. Analysis of the Relationship of Microbial Contamination with Temperature and Cleaning Frequency and Method of Domestic Refrigerators in Japan. J Food Prot 2020; 83:1234-1240. [PMID: 32577758 DOI: 10.4315/0362-028x.jfp-19-322] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Accepted: 03/14/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Hygiene management of domestic refrigerators is an important aspect of food poisoning prevention. The aim of the present study was to confirm the relationship between microbial contamination and hygiene management by measuring microbial levels and investigating temperature and cleaning frequency and method of domestic refrigerators in Japan. We analyzed three internal sections (the egg compartment, bottom shelf, and vegetable drawer) of 100 domestic refrigerators in Japan. Salmonella, Listeria monocytogenes, and Yersinia enterocolitica were not found in any of the refrigerators, but coliforms and Escherichia coli were detected in more than one household, and Staphylococcus aureus was the most frequently isolated pathogen. The prevalences of these microorganisms had similar tendencies in all three sections sampled and were highest in the vegetable drawer. The temperature distribution in the refrigerators was also investigated, and a temperature >6.1°C (improper temperature) was found in 46.2% of the areas surveyed. Only 17% of the respondents cleaned their refrigerators monthly or more often, and this frequency was lower than that reported in other countries. Fifty percent of the respondents used only water to clean the refrigerator, 10% used only an alcohol or disinfecting wipe, and 8% used only a dry cloth. Although no significant correlations were found between microbial contamination and temperatures in refrigerators, correlations were found between microbial contamination and refrigerator cleaning frequency and/or method. To our knowledge, this is the first detailed survey concerning relationships between microbial contamination and hygiene management in domestic refrigerators in Japan. The data obtained can be used to promote food poisoning management in Japanese households. HIGHLIGHTS
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Affiliation(s)
- Miho Mori
- Faculty of Agriculture, Kindai University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan (ORCID: https://orcid.org/0000-0002-9651-9856 [M.M.])
| | - Yoshikazu Sakagami
- Faculty of Agriculture, Kindai University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan (ORCID: https://orcid.org/0000-0002-9651-9856 [M.M.])
| | - Megumi Tanaka
- Faculty of Agriculture, Kindai University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan (ORCID: https://orcid.org/0000-0002-9651-9856 [M.M.])
| | - Ryo Inoue
- Faculty of Agriculture, Kindai University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan (ORCID: https://orcid.org/0000-0002-9651-9856 [M.M.])
| | - Toru Jojima
- Faculty of Agriculture, Kindai University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan (ORCID: https://orcid.org/0000-0002-9651-9856 [M.M.])
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Wong CW, Delaquis P, Goodridge L, Lévesque RC, Fong K, Wang S. Inactivation of Salmonella enterica on post-harvest cantaloupe and lettuce by a lytic bacteriophage cocktail. Curr Res Food Sci 2020; 2:25-32. [PMID: 32914108 PMCID: PMC7473338 DOI: 10.1016/j.crfs.2019.11.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Salmonella enterica (S. enterica) is a causative agent of multiple outbreaks of foodborne illness associated with fresh produce, including pre-cut melon and leafy vegetables. Current industrial antimicrobial interventions have been shown to reduce microbial populations by <90%. Consequently, bacteriophages have been suggested as an alternative to chemical sanitizers. Seven S. enterica strains from four serovars (105 CFU/mL) were separately inoculated onto excised pieces of Romaine lettuce leaf and cantaloupe flesh treated with a five-strain bacteriophage cocktail 24 h before S. enterica inoculation. S. enterica, total aerobic populations and water activity were measured immediately after inoculation and after 1 and 2 days of incubation at 8 °C. The efficacy of the bacteriophage cocktail varied between strains. Populations of S. enterica Enteritidis strain S3, S. Javiana S203, S. Javiana S200 were reduced by > 3 log CFU/g and S. Newport S2 by 1 log CFU/g on both lettuce and cantaloupe tissues at all sampling times. In contrast, populations of strains S. Thompson S193 and S194 were reduced by 2 log CFU/g on day 0 on lettuce, but were not significantly different (P > 0.05) from the controls thereafter, S. Newport S195 populations were reduced on lettuce by 1 log CFU/g on day 0 and no reductions were found on cantaloupe tissue. Both aerobic populations and water activity were higher on cantaloupe than on lettuce. The water activity of lettuce decreased significantly (P < 0.05) from 0.845 ± 0.027 on day 0-0.494 ± 0.022 on day 1, but that of cantaloupe remained between 0.977 and 0.993 from day 0-2. The results of this study showed that bacteriophages can reduce S. enterica populations on lettuce and cantaloupe tissues but that the magnitude of the effect was strain-dependent.
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Affiliation(s)
- Catherine W.Y. Wong
- Department of Food Science, University of British Columbia, 2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
| | - Pascal Delaquis
- Agriculture and Agri-Food Canada, 4200 Highway 97, Summerland, BC, V0H 1Z0, Canada
| | - Lawrence Goodridge
- Department of Food Science and Agricultural Chemistry, McGill University, Montréal, QC, Canada
| | - Roger C. Lévesque
- Institute for Integrative and Systems Biology, Université Laval, Québec City, QC, Canada
| | - Karen Fong
- Department of Food Science, University of British Columbia, 2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
| | - Siyun Wang
- Department of Food Science, University of British Columbia, 2205 East Mall, Vancouver, BC, V6R 1Z4, Canada
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Borda D, Mihalache OA, Nicolau AI, Teixeira P, Langsrud S, Dumitrascu L. Using tactile cold perceptions as an indicator of food safety-a hazardous choice. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107069] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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47
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Time-temperature profiles and Listeria monocytogenes presence in refrigerators from households with vulnerable consumers. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107078] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Abstract
Cold supply chains (CSCs) are responsible for preserving the quality of perishable goods in storage and transport. They consume significant amounts of energy to maintain cooling temperatures constant over time continuously and ubiquitously, which is affected by the surrounding environment and the users’ behavior. The storage filling level is one specific feature of refrigerated warehouses observed in practice: they are more energy efficient when kept full of items, reducing the space that air occupies. Inventory management models that consider energy consumption have received increasing attention recently due to an increase in stakeholders’ awareness of sustainability. Despite this interest, there is no work that jointly considers the effects of the filling level and the temperature inside the warehouse. This study, therefore, integrates those aspects into the economic order quantity model and finds the optimal lot size quantity that minimizes the total system cost, which is the performance measure used herein. It provides numerical results and brings some insights into the behavior of the model proposed.
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Giarratana F, Nalbone L, Ziino G, Giuffrida A, Panebianco F. Characterization of the temperature fluctuation effect on shelf life of an octopus semi-preserved product. Ital J Food Saf 2020; 9:8590. [PMID: 32300571 PMCID: PMC7154606 DOI: 10.4081/ijfs.2020.8590] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Accepted: 01/08/2020] [Indexed: 11/22/2022] Open
Abstract
The aim of this work is to study the effect of temperature fluctuations on spoilage microbial flora behaviour of a semi-preserved seafood product in modified atmosphere packaging (MAP) as well as to find correct interpretation criteria for simulating temperature fluctuations during storage tests. The study concerned 54 packages of "Octopus carpaccio" that were grouped in three batches and stored at 3 different temperature profiles: the first (16 packages - Group 4°C) was stored at 4±0.5°C; the second (16 packages - Group 8°C) was stored at 8±0.5°C; the third (16 packages - Group F) was stored under a fluctuating temperature regime between 2°C and 14°C. Spoilage microflora, pH and AW has been monitored, at regular intervals, along the storage period (44 days). A predictive model was constructed according to the accredited scientific literature and validated against the observed growth curves of the above three groups. Afterwards, the predictive model has been used setting the temperature at the mean value of fluctuations (6.72°C), at the kinetic mean value of fluctuations (7.80°C) and at the 75th percentile value of fluctuations (11.14°C). The best fitting to the observed data was obtained with the kinetic mean temperature value and this result shows that this parameter can be proposed to reproduce the temperature fluctuation along the distribution and the domestic storage when a storage test has to be carried out.
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50
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Djekic I, Operta S, Djulancic N, Lorenzo JM, Barba FJ, Djordjević V, Tomasevic I. Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina. WASTE MANAGEMENT & RESEARCH : THE JOURNAL OF THE INTERNATIONAL SOLID WASTES AND PUBLIC CLEANSING ASSOCIATION, ISWA 2019; 37:1250-1260. [PMID: 31512984 DOI: 10.1177/0734242x19873709] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO2e/week, 2.42 g SO2e/week and 8.70 g PO4e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food.
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Affiliation(s)
- Ilija Djekic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia
| | - Sabina Operta
- Faculty of Agricultural and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
| | - Nermina Djulancic
- Faculty of Agricultural and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
| | - Jose M Lorenzo
- Fundación Centro Tecnolóxico da Carne, San Cibrao das Viñas, Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain
| | - Vesna Djordjević
- Institute of Meat Hygiene and Technology, Belgrade, Republic of Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture, University of Belgrade, Republic of Serbia
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