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Meinert C, Bertoli SL, Rebezov M, Zhakupbekova S, Maizhanova A, Spanova A, Bakhtybekkyzy S, Nurlanova S, Shariati MA, Hoffmann TG, Krebs de Souza C. Food safety and food security through predictive microbiology tools: a short review. POTRAVINARSTVO 2023. [DOI: 10.5219/1854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
Abstract
This article discusses the issues of food safety and food security as a matter of global health. Foodborne illness and deaths caused by pathogens in food continue to be a worldwide problem, with a reported 600 million cases per year, leading to around 420,000 deaths in 2010. Predictive microbiology can play a crucial role in ensuring safe food through mathematical modelling to estimate microbial growth and behaviour. Food security is described as the social and economical means of accessing safe and nutritious food that meets people's dietary preferences and requirements for an active and healthy life. The article also examines various factors that influence food security, including economic, environmental, technological, and geopolitical challenges globally. The concept of food safety is described as a science-based process or action that prevents food from containing substances that could harm human health. Food safety receives limited attention from policymakers and consumers in low- and middle-income countries, where food safety issues are most prevalent. The article also highlights the importance of detecting contaminants and pathogens in food to prevent foodborne illnesses and reduce food waste. Food and Agriculture Organization (FAO), an institution belonging to World Health Organization (WHO) presented calls to action to solve some of the emerging problems in food safety, as it should be a concern of all people to be involved in the pursue of safer food. The guarantee of safe food pertaining to microbiological contamination, as there are different types of active microorganisms in foods, could be obtained using predictive microbiology tools, which study and analyse different microorganisms' behaviour through mathematical models. Studies published by several authors show the application of primary, secondary, or tertiary models of predictive microbiology used for different food products.
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Squitieri G, Pirone G, La Pietra L, Cannavacciuolo M, Pezzani A, Ferrari G, Castaldo D, Balestrieri ML, Cautela D. Criteria and methodologies for determining the causes of swelling of canned tomatoes in tinplate containers. Compr Rev Food Sci Food Saf 2023; 22:408-429. [PMID: 36469036 DOI: 10.1111/1541-4337.13073] [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: 08/04/2022] [Revised: 10/11/2022] [Accepted: 10/18/2022] [Indexed: 12/12/2022]
Abstract
This review provides the current laboratory criteria for the detection and evaluation of the possible causes of alteration of non-concentrated industrial derivatives of tomatoes (peeled tomatoes, pulps, purees, sauces, and fillets), packaged in coated or uncoated tinplate cans. We discuss how the product alterations are typically the consequence of technological errors either in the can production, or in the storage process, or in the product sterilization. The described procedures include the quantitative determination of the distribution of gases (H2 , CO2 , N2 , and O2 ) present in the headspace of the container. The gas composition and ratios can be used as markers to allow easy diagnosis of the causes of microbiologic and/or physical-chemical alterations of the tomatoes, which are usually made evident by swelling of the containers. These tests should be integrated by microbiological analyses aimed at a restricted group of microorganisms, with the chemical analysis of the container and the chemical analysis of the altered product. By way of example, we report the assessment of the causes of alteration in four different case-studies.
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Affiliation(s)
- Giuseppe Squitieri
- Dipartimento Imballaggi, Stazione Sperimentale per le Industrie delle Conserve Alimentari (SSICA)-Fondazione di Ricerca della CCIAA di Parma-sede meridionale, Angri, Salerno, Italy
| | - Giuseppe Pirone
- Dipartimento Microbiologia, Area Qualità, Sicurezza e Preindustrializzazione-Stazione Sperimentale per le Industrie delle Conserve Alimentari (SSICA)-Fondazione di Ricerca della CCIAA di Parma-sede meridionale, V, Angri, Salerno, Italy
| | - Liliana La Pietra
- Dipartimento Microbiologia, Area Qualità, Sicurezza e Preindustrializzazione-Stazione Sperimentale per le Industrie delle Conserve Alimentari (SSICA)-Fondazione di Ricerca della CCIAA di Parma-sede meridionale, V, Angri, Salerno, Italy
| | - Mariarosaria Cannavacciuolo
- Dipartimento Imballaggi, Stazione Sperimentale per le Industrie delle Conserve Alimentari (SSICA)-Fondazione di Ricerca della CCIAA di Parma-sede meridionale, Angri, Salerno, Italy
| | - Aldo Pezzani
- Dipartimento Imballaggi, Stazione Sperimentale per le Industrie delle Conserve Alimentari (SSICA)-Fondazione di Ricerca della CCIAA di Parma-sede meridionale, Angri, Salerno, Italy
| | - Giovanna Ferrari
- Dipartimento di Ingegneria Industriale e ProdALscarl, Università degli Studi di Salerno, Fisciano, Salerno, Italy
| | - Domenico Castaldo
- Dipartimento di Ingegneria Industriale e ProdALscarl, Università degli Studi di Salerno, Fisciano, Salerno, Italy.,Dipartimento Succhi di Frutta e Derivati Agrumari, Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA)-azienda speciale della CCIAA di Reggio Calabria, Reggio, Calabria, Italy.,Ministero dello Sviluppo Economico (MiSE), Roma, Italy
| | - Maria Luisa Balestrieri
- Dipartimento di Medicina di Precisione, Università degli Studi della Campania "Luigi Vanvitelli", Napoli, Italy
| | - Domenico Cautela
- Dipartimento Succhi di Frutta e Derivati Agrumari, Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA)-azienda speciale della CCIAA di Reggio Calabria, Reggio, Calabria, Italy
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Teleken JT, Dutra AC, Laurindo JB, Carciofi BAM. Numerical modeling of heating tomato pulp in continuous flow microwave‐assisted thermal processing: Estimation of quality parameters. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Jhony T. Teleken
- Department of Chemical Engineering Federal University of Maranhão São Luís Maranhão Brazil
| | - Anderson C. Dutra
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - João B. Laurindo
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Bruno A. M. Carciofi
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
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Hildebrandt IM, Marks BP, Anderson NM, Grasso-Kelley EM. Reproducibility of Salmonella Thermal Resistance Measurements via Multilaboratory Isothermal Inactivation Experiments. J Food Prot 2020; 83:609-614. [PMID: 32221564 DOI: 10.4315/0362-028x.jfp-19-343] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Accepted: 12/03/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Isothermal inactivation experiments often are used to investigate the thermal resistance of pathogens, such as Salmonella, in foods; however, little is known about the reproducibility of such experimental methodologies. The objective of this study was to quantify the reproducibility of Salmonella isothermal resistance results via a six-laboratory comparison. Inoculation was performed at a single location and then distributed to each laboratory for isothermal analysis. Salmonella Agona 447967 was inoculated into oat flour, re-equilibrated to a water activity (aw) of 0.45, and then packaged and distributed to each laboratory. Before conducting the inactivation trials, each laboratory was required to verify the inoculated product's aw, enumerate Salmonella population levels, and verify that the isothermal treatment medium was at the target temperature (80°C). All laboratories were required to process at least three replications, collect at least six sample time points with three subsamples at each sampling point, enumerate survivors using an identical plating methodology and media, and verify that the temperature did not substantially change during isothermal treatment. The log-linear model was fit to the Salmonella survivor data, and the resultant D-values were statistically compared via Welch's t test (α = 0.05). Two significant differences in thermal inactivation kinetics were identified as potentially resulting from suspected methodology deviations. Two of the inoculated batches distributed for analysis yielded significantly lower D-values, which likely resulted from a deviation in the inoculation procedures. One laboratory yielded significantly lower D-values, which was likely the result of temperature deviations. Overall, excluding the D-values resulting from deviations, the inactivation results were reproducible, yielding D-values of 30.2 ± 3 min. These results indicate that isothermal inactivation results can be reproducible but that even minor methodology deviations can substantially affect measured Salmonella thermal resistance. HIGHLIGHTS
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Affiliation(s)
- Ian M Hildebrandt
- U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Bradley P Marks
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 43824
| | - Nathan M Anderson
- U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Elizabeth M Grasso-Kelley
- Department of Food Science and Nutrition/Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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Hildebrandt IM, Marks BP, Ryser ET, Villa-Rojas R, Tang J, Garces-Vega FJ, Buchholz SE. Effects of Inoculation Procedures on Variability and Repeatability of Salmonella Thermal Resistance in Wheat Flour. J Food Prot 2016; 79:1833-1839. [PMID: 28221914 DOI: 10.4315/0362-028x.jfp-16-057] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Limited prior research has shown that inoculation methods affect thermal resistance of Salmonella in low-moisture foods; however, these effects and their repeatability have not been systematically quantified. Consequently, method variability across studies limits utility of individual data sets and cross-study comparisons. Therefore, the objective was to evaluate the effects of inoculation methodologies on stability and thermal resistance of Salmonella in a low-moisture food (wheat flour), and the repeatability of those results, based on data generated by two independent laboratories. The experimental design consisted of a cross-laboratory comparison, both conducting isothermal Salmonella inactivation studies in wheat flour (~0.45 water activity, 80°C), utilizing five different inoculation methods: (i) broth-based liquid inoculum, (ii) lawn-based liquid inoculum, (iii) lawn-based pelletized inoculum, (iv) direct harvest of lawn culture with wheat flour, and (v) fomite transfer of a lawn culture. Inoculated wheat flour was equilibrated ~5 days to ~0.45 water activity and then was subjected to isothermal treatment (80°C) in aluminum test cells. Results indicated that inoculation method impacted repeatability, population stability, and inactivation kinetics (α = 0.05), regardless of laboratory. Salmonella inoculated with the broth-based liquid inoculum method and the fomite transfer of a lawn culture method exhibited instability during equilibration. Lawn-based cultures resulted in stable populations prior to thermal treatment; however, the method using direct harvest of lawn culture with wheat flour yielded different D-values across the laboratories (α = 0.05), which was attributed to larger potential impact of operator variability. The lawn-based liquid inoculum and the lawn-based pelletized inoculum methods yielded stable inoculation levels and repeatable D-values (~250 and ~285 s, respectively). Also, inoculation level (3 to 8 log CFU/g) did not affect D-values (using the lawn-based liquid inoculum method). Overall, the results demonstrate that inoculation methods significantly affect Salmonella population kinetics and subsequent interpretation of thermal inactivation data for low-moisture foods.
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Affiliation(s)
- Ian M Hildebrandt
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
| | - Bradley P Marks
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
| | - Elliot T Ryser
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824
| | - Rossana Villa-Rojas
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164, USA
| | - Francisco J Garces-Vega
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
| | - Sarah E Buchholz
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
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Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Wang X, Lahou E, De Boeck E, Devlieghere F, Geeraerd A, Uyttendaele M. Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying. Front Microbiol 2015; 6:1161. [PMID: 26579079 PMCID: PMC4621439 DOI: 10.3389/fmicb.2015.01161] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Accepted: 10/06/2015] [Indexed: 11/13/2022] Open
Abstract
Ground pork meat with natural microbiota and inoculated with low initial densities (1-10 or 10-100 CFU/g) of Salmonella enterica or Listeria monocytogenes was stored under abusive temperature at 10°C and thermally treated by a simulated home pan-frying procedure. The growth and inactivation characteristics were also evaluated in broth. In ground pork meat, the population of S. enterica increased by less than one log after 12-days of storage at 10°C, whereas L. monocytogenes increased by 2.3 to 2.8 log units. No unusual intrinsic heat resistance of the pathogens was noted when tested in broth at 60°C although shoulders were observed on the inactivation curves of L. monocytogenes. After growth of S. enterica and L. monocytogenes at 10°C for 5 days to levels of 1.95 log CFU/g and 3.10 log CFU/g, respectively, in ground pork meat, their inactivation in the burger subjected to a simulated home pan-frying was studied. After thermal treatment S. enterica was undetectable but L. monocytogenes was recovered in three out of six of the 25 g burger samples. Overall, the present study shows that data on growth and inactivation of broths are indicative but may underestimate as well as overestimate behavior of pathogens and thus need confirmation in food matrix conditions to assess food safety in reasonably foreseen abusive conditions of storage and usual home pan-frying of meat burgers in Belgium.
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Affiliation(s)
- Xiang Wang
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent UniversityGhent, Belgium
| | - Evy Lahou
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent UniversityGhent, Belgium
| | - Elien De Boeck
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent UniversityGhent, Belgium
| | - Frank Devlieghere
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent UniversityGhent, Belgium
| | - Annemie Geeraerd
- MeBioS, Department of Biosystems (BIOSYST), Faculty of Bioscience EngineeringKU Leuven, Leuven, Belgium
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent UniversityGhent, Belgium
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