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Vinha MB, Moro LB, Lima IDM, Nascimento MDSD, Pires GP, de Oliveira JP, Cassini STA. Salmonella in black pepper (Piper nigrum): From farm to processing. Int J Food Microbiol 2024; 426:110921. [PMID: 39332235 DOI: 10.1016/j.ijfoodmicro.2024.110921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 09/10/2024] [Accepted: 09/16/2024] [Indexed: 09/29/2024]
Abstract
Contamination of black pepper (Piper nigrum) with Salmonella is a frequent problem in retail and imported shipments. However, there is scarce information about the prevalence of the pathogen in the initial stages of black pepper production chain. This study sought to bridge this gap in research by determining the prevalence, as well as quantifying, and identifying the main Salmonella serovars present during black pepper primary production and processing. Black pepper (233) and environmental (175) samples were collected from farms (354) and processing plants (54) in Espirito Santo, Brazil. The pathogen was detected in soil (16.7 %), drying waste (20.4 %), fallen berries (3.7 %), threshed berries (14.3 %), and dried peppercorns (22.2 %) collected from farms. Salmonella was also detected in samples of raw material (11.1 %), export products (16.7 %), and processing waste (16.7 %) collected from processing plants. A total of 12 serotypes were identified, and Salmonella Javiana showed the highest prevalence (38.8 %). According to the results, contamination occurring in the post-harvest phase is not eliminated or reduced during processing. Therefore, the adoption of good agricultural and manufacturing practices, supported by hazard analysis and critical control points (HACCP), is crucial to mitigate this kind of contamination. These practices should be combined with decontamination treatments to ensure the safety of the final product.
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Affiliation(s)
- Mariana Barboza Vinha
- Laboratory of Enviromental Sampling, Center for Research Innovation and Developing (LACAR/CPID), Ladeira Eliezer Batista, Jardim América, Cariacica, Espírito Santo 29140-500, Brazil; Capixaba Institute of Research, Technical Assistance and Rural Extension (Incaper), Rua Afonso Sarlo, 160, Vitória, Espírito Santo, Brazil.
| | - Larissa Bernardino Moro
- Laboratory of Enviromental Sampling, Center for Research Innovation and Developing (LACAR/CPID), Ladeira Eliezer Batista, Jardim América, Cariacica, Espírito Santo 29140-500, Brazil
| | - Inorbert de Melo Lima
- Capixaba Institute of Research, Technical Assistance and Rural Extension (Incaper), Rua Afonso Sarlo, 160, Vitória, Espírito Santo, Brazil
| | | | - Giovanna Pinto Pires
- Laboratory of Enviromental Sampling, Center for Research Innovation and Developing (LACAR/CPID), Ladeira Eliezer Batista, Jardim América, Cariacica, Espírito Santo 29140-500, Brazil
| | - Jairo Pinto de Oliveira
- Laboratory of Enviromental Sampling, Center for Research Innovation and Developing (LACAR/CPID), Ladeira Eliezer Batista, Jardim América, Cariacica, Espírito Santo 29140-500, Brazil
| | - Servio Tulio Alves Cassini
- Laboratory of Enviromental Sampling, Center for Research Innovation and Developing (LACAR/CPID), Ladeira Eliezer Batista, Jardim América, Cariacica, Espírito Santo 29140-500, Brazil
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2
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Anyogu A, Somorin YM, Oladipo AO, Raheem S. Food safety issues associated with sesame seed value chains: Current status and future perspectives. Heliyon 2024; 10:e36347. [PMID: 39253262 PMCID: PMC11381738 DOI: 10.1016/j.heliyon.2024.e36347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 08/13/2024] [Accepted: 08/14/2024] [Indexed: 09/11/2024] Open
Abstract
Sesame (Sesamum indicum) is an oilseed crop which is increasingly recognised as a functional food by consumers due to its nutritional and nutraceutical components. Consequently, global demand for sesame has increased significantly over the last three decades. Sesame is an important export crop in producing countries, contributing to their socio-economic development. However, in recent years, major foodborne incidents have been associated with imported sesame seeds and products made with these seeds. Foodborne hazards are a potential risk to consumer health and hinder international trade due to border rejections and increased import controls. An insight into the routes of contamination of these hazards across the value chain and factors affecting persistence may lead to more focused intervention and prevention strategies. It was observed that Salmonella is a significant microbial hazard in imported sesame seeds and has been associated with several global outbreaks. Sesame is mainly cultivated in the tropical and subtropical regions of Africa and Asia by smallholder farmers. Agricultural and manufacturing practices during harvesting, storage, and processing before export may allow for the contamination of sesame seeds with Salmonella. However, only a few studies collect data on the microbiological quality of sesame across the value chain in producing countries. In addition, the presence of mycotoxins and pesticides above regulatory limits in sesame seeds is a growing concern. Eliminating foodborne hazards in the sesame value chain requires urgent attention from researchers, producers, processors, and regulators and suggestions for improving the safety of these foods are discussed.
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Affiliation(s)
- Amarachukwu Anyogu
- Food Safety and Security, School of Biomedical Sciences, University of West London, London, W5 5RF, United Kingdom
| | - Yinka M Somorin
- University of Glasgow, Glasgow, G12 8QQ, United Kingdom
- Department of Biological Science, Ajayi Crowther University, Oyo, Nigeria
| | - Abigail Oluseye Oladipo
- Food Safety and Security, School of Biomedical Sciences, University of West London, London, W5 5RF, United Kingdom
| | - Saki Raheem
- School of Life Sciences, University of Westminster, London, W1W 6UW, United Kingdom
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3
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Radu E, Dima A, Dobrota EM, Badea AM, Madsen DØ, Dobrin C, Stanciu S. Global trends and research hotspots on HACCP and modern quality management systems in the food industry. Heliyon 2023; 9:e18232. [PMID: 37539220 PMCID: PMC10393635 DOI: 10.1016/j.heliyon.2023.e18232] [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: 03/31/2023] [Revised: 07/08/2023] [Accepted: 07/12/2023] [Indexed: 08/05/2023] Open
Abstract
HACCP (Hazard Analysis and Critical Control Points) and modern quality management systems have a significant impact on public health in the food industry. These systems ensure that food products are safe for consumption by identifying and managing potential hazards at every stage of the production process. To stimulate ongoing studies in both developing and underexplored areas of inquiry, this research synthesizes and organizes the contributions made in this field. It examines more than 40 years of studies from Scopus data base on HACCP and modern quality management systems in the food industry using the VOSviewer software version 1.6.18 (Leiden University, The Netherlands) and bibliometrix R-package. This represents, to the authors' knowledge, the first bibliometric analysis undergone in this direction. The graphical framework demonstrates the highest developments in research and the literature review investigates barriers and opportunities of implementing HACCP in food industry organizations. Findings indicate that until the beginning of the 1990s, there was not a large number of scientific production in the field of HACCP and modern quality management systems in the food industry. The USA were the most prolific affiliation terms of scientific production until 2012, when studies from Italy, the United Kingdom, China and Greece intensified. Currently, the most prolific country in terms of publications is Italy. In terms of global cooperation, the United Kingdom, The United States and The Netherlands represent most active nations on this topic Motor themes that reflect the main interest of the researchers include food diseases, quality control, hazards or food supply. The study also provides future research directions regarding food quality and safety management. These should be focused on improving the safety, quality, and sustainability of food products, while also adapting to changing consumer demands, emerging risks, and regulatory requirements.
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Affiliation(s)
- Elena Radu
- Faculty of Business Administration, The Bucharest University of Economic Studies, 010374, Bucharest, Romania
| | - Adriana Dima
- Faculty of Management, The Bucharest University of Economic Studies, 010374, Bucharest, Romania
| | - Ecaterina Milica Dobrota
- Faculty of Business Administration, The Bucharest University of Economic Studies, 010374, Bucharest, Romania
| | - Ana-Maria Badea
- Department of Business, Consumer Sciences and Quality Management, The Bucharest University of Economic Studies, 010374, Bucharest, Romania
| | - Dag Øivind Madsen
- USN School of Business, University of South-Eastern Norway, 3511 Hønefoss, Norway
| | - Cosmin Dobrin
- Faculty of Management, The Bucharest University of Economic Studies, 010374, Bucharest, Romania
| | - Silvius Stanciu
- Faculty of Food Science and Engineering, “Dunărea de Jos” University of Galați, 800008, Galați, Romania
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4
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Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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5
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Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety. J Food Prot 2023; 86:100018. [PMID: 36916598 DOI: 10.1016/j.jfp.2022.11.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 11/03/2022] [Accepted: 11/20/2022] [Indexed: 12/31/2022]
Abstract
Large, renowned outbreaks associated with low-moisture foods (LMFs) bring to light some of the potential, inherent risks that accompany foods with long shelf lives if pathogen contamination occurs. Subsequently, in 2013, Beuchat et al. (2013) noted the increased concern regarding these foods, specifically noting examples of persistence and resistance of pathogens in low-water activity foods (LWAFs), prevalence of pathogens in LWAF processing environments, and sources of and preventive measures for contamination of LWAFs. For the last decade, the body of knowledge related to LMF safety has exponentially expanded. This growing field and interest in LMF safety have led researchers to delve into survival and persistence studies, revealing that some foodborne pathogens can survive in LWAFs for months to years. Research has also uncovered many complications of working with foodborne pathogens in desiccated states, such as inoculation methods and molecular mechanisms that can impact pathogen survival and persistence. Moreover, outbreaks, recalls, and developments in LMF safety research have created a cascading feedback loop of pushing the field forward, which has also led to increased attention on how industry can improve LMF safety and raise safety standards. Scientists across academia, government agencies, and industry have partnered to develop and evaluate innovate thermal and nonthermal technologies to use on LMFs, which are described in the presented review. The objective of this review was to describe aspects of the extensive progress made by researchers and industry members in LMF safety, including lessons-learned about outbreaks and recalls, expansion of knowledge base about pathogens that contaminate LMFs, and mitigation strategies currently employed or in development to reduce food safety risks associated with LMFs.
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Coulombe G, Tamber S. Salmonella enterica Outbreaks Linked to the Consumption of Tahini and Tahini-Based Products. Microorganisms 2022; 10:microorganisms10112299. [PMID: 36422369 PMCID: PMC9694856 DOI: 10.3390/microorganisms10112299] [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: 10/14/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
Salmonella is a leading cause of bacterial foodborne illness in the world. Although typically associated with foods of animal origin, low-moisture foods, such as tahini, are quickly gaining recognition as an important vehicle of Salmonella exposure. This review offers the Canadian perspective on the issue of Salmonella in tahini and tahini-based products. A summary of several recent food product recalls and foodborne outbreaks related to the presence of Salmonella in tahini and tahini-based products such as halva are presented. The properties of the food vehicles, their production practices, and potential routes of contamination are discussed. Particular focus is placed on the ecology of Salmonella in the tahini production continuum, including its survival characteristics and response to intervention technologies.
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Affiliation(s)
- Geneviève Coulombe
- Microbiology Evaluation Division, Bureau of Microbial Hazards, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, ON K1A 0K9, Canada
| | - Sandeep Tamber
- Microbiology Research Division, Bureau of Microbial Hazards, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, ON K1A 0K9, Canada
- Correspondence:
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7
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Flock G, Richardson M, Pacitto-Reilly D, Anderson N, Chen F, Ahnrud G, Mendoza A, Senecal A. Survival of Salmonella enterica in Military Low-Moisture Food Products during Long-Term Storage at 4, 25, and 40°C. J Food Prot 2022; 85:544-552. [PMID: 34669966 DOI: 10.4315/jfp-21-321] [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: 08/20/2021] [Accepted: 10/19/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Salmonella enterica has been increasingly implicated in foodborne outbreaks involving low-moisture foods (LMF) during the recent decade. This study aimed to investigate the potential for persistence of S. enterica in a range of LMF during storage at three temperatures. LMF products, boil-in-bag eggs (freeze-dried product), chocolate protein drink, cran-raspberry First Strike bars, mocha dessert bar, and peanut butter, were inoculated with a five-strain cocktail of S. enterica and stored at 4, 25, or 40°C for 36 months. Salmonella populations remained above 7 log CFU/g in all products stored at 4°C and above 6 log CFU/g in products stored at 25°C, excluding the cran-raspberry First Strike bars. Storage at 40°C resulted in Salmonella populations above 5.5 log CFU/g in boil-in-bag eggs after 36 months and demonstrated survivability for 12 months or less in the other five products. Additionally, a mocha bar production temperature profile study identified rapid cooling of bars in which the temperatures reached would have no measurable impact on Salmonella populations. The results indicate the ability of Salmonella to survive in a variety of LMF category foods, even under adverse storage conditions and identifies how the food matrix may affect Salmonella survivability. The data indicate the importance of establishing food processing procedures that adequately mitigate the presence of Salmonella throughout food processing systems, while also increasing comprehensive understanding of Salmonella survivability mechanisms. HIGHLIGHTS
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Affiliation(s)
- Genevieve Flock
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Michelle Richardson
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Dominique Pacitto-Reilly
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Nathan Anderson
- Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Fangyu Chen
- Binjiang Center, Binjiang Boulevard, Lujiazui, Pudong, Shanghai 200120, People's Republic of China
| | - Gianna Ahnrud
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Alma Mendoza
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Andre Senecal
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
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8
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Tong T, Wang P, Shi H, Li F, Jiao Y. Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108553] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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9
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Verma T, Wei X, Chaves BD, Howell T, Subbiah J. Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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Babu US, Harrison LM, Patel IR, Mammel MK, Bigley E, Balan KV. Development and validation of an improved method for the detection of Salmonella in cinnamon bark and oregano leaves using the adsorbent beta zeolite in the pre-enrichment media. Food Microbiol 2021; 100:103852. [PMID: 34416956 DOI: 10.1016/j.fm.2021.103852] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 05/20/2021] [Accepted: 06/03/2021] [Indexed: 11/29/2022]
Abstract
The detection of Salmonella in spices is challenging due to the presence of antibacterial components. In this study, we evaluated the use of an adsorbent beta zeolite in pre-enrichment media to improve the recovery of Salmonella from cinnamon bark and oregano leaves. Samples (25 g) were spiked with varying levels of S. Montevideo or S. Senftenberg. After 2 weeks of stabilization at RT, betazeolite was added to cinnamon and oregano samples prior to the addition of 225 mL or 475 mL of pre-enrichment media, respectively. Detection sensitivity and rate of the test method were compared to the FDA Bacteriological Analytical Manual (BAM) method which requires the use of 2.5 L pre-enrichment broth. While Salmonella could not be detected in the test method using the reduced volume of pre-enrichment media alone, the addition of beta zeolite resulted in a positivity rate of 62% and 72.6% for cinnamon bark and oregano leaves respectively (all spike levels and both serovars combined). Furthermore, while there were differences in the LOD50 compared to the BAM method, there was no significant difference in the minimum level of detection between the betazeolite and the BAM methods. Our results demonstrate that the use of betazeolite in the pre-enrichment media offers a method with reduced media volumes without compromising on the sensitivity or efficiency of Salmonella detection in cinnamon bark and oregano leaves.
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Affiliation(s)
- Uma S Babu
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States
| | - Lisa M Harrison
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States
| | - Isha R Patel
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States
| | - Mark K Mammel
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States
| | - Elmer Bigley
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States
| | - Kannan V Balan
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, MD, United States.
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11
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How can packaging, source and food safety management system affect the microbiological quality of spices and dried herbs? The case of a developing country. Int J Food Microbiol 2021; 353:109295. [PMID: 34166957 DOI: 10.1016/j.ijfoodmicro.2021.109295] [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: 12/01/2020] [Revised: 05/04/2021] [Accepted: 06/07/2021] [Indexed: 11/21/2022]
Abstract
Spices and herbs are widely used in almost all types of food preparation and their microbial contamination may cause spoilage and pose public health risk. Thus, the aim of this study was to assess the effect of packaging, source and a food safety management system (FSMS) on the microbiological quality of spices and dried herbs in a developing country, like Lebanon. For this, a total of 96 composite samples of thirteen most commonly consumed types of spices and dried herbs were collected twice at three-month interval. Each type was purchased in 5 common brands from 4 categories: packaged in companies with FSMS, packaged in companies without FSMS, packaged imported, and unpackaged. Total aerobic mesophilic bacteria (TAMB), sulfite reducing anaerobic bacteria, C. perfringens, coliforms, E. coli, yeasts and molds were found in 89%, 43%, 18%, 15%, 1% and 54% of the samples, respectively. All samples were negative for Salmonella. One per cent, 4%, 6%, 1% and 7% of the samples had unacceptable levels of TAMB, coliforms, sulfite reducing anaerobic bacteria, E. coli, yeasts and molds, respectively. Among the four categories, imported samples had the lowest microbiological load, followed by locally packaged in companies with FSMS, then locally packaged in companies without FSMS and the highest microbiological load was for the unpackaged spices and dried herbs. This study highlighted the importance of storage conditions, good hygienic practices, process controls and FSMSs in the spices and dried herbs sector.
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12
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Bera T, Wu L, Ding H, Semey H, Barnes A, Liu Z, Vyas H, Tong W, Xu J. Optimized imaging methods for species-level identification of food-contaminating beetles. Sci Rep 2021; 11:7957. [PMID: 33846381 PMCID: PMC8041796 DOI: 10.1038/s41598-021-86643-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Accepted: 03/10/2021] [Indexed: 12/21/2022] Open
Abstract
Identifying the exact species of pantry beetle responsible for food contamination, is imperative in assessing the risks associated with contamination scenarios. Each beetle species is known to have unique patterns on their hardened forewings (known as elytra) through which they can be identified. Currently, this is done through manual microanalysis of the insect or their fragments in contaminated food samples. We envision that the use of automated pattern analysis would expedite and scale up the identification process. However, such automation would require images to be captured in a consistent manner, thereby enabling the creation of large repositories of high-quality images. Presently, there is no standard imaging technique for capturing images of beetle elytra, which consequently means, there is no standard method of beetle species identification through elytral pattern analysis. This deficiency inspired us to optimize and standardize imaging methods, especially for food-contaminating beetles. For this endeavor, we chose multiple species of beetles belonging to different families or genera that have near-identical elytral patterns, and thus are difficult to identify correctly at the species level. Our optimized imaging method provides enhanced images such that the elytral patterns between individual species could easily be distinguished from each other, through visual observation. We believe such standardization is critical in developing automated species identification of pantry beetles and/or other insects. This eventually may lead to improved taxonomical classification, allowing for better management of food contamination and ecological conservation.
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Affiliation(s)
- Tanmay Bera
- Division of Bioinformatics and Biostatistics, National Center for Toxicological Research (NCTR), Food and Drug Administration (FDA), Jefferson, AR, 72079, USA
| | - Leihong Wu
- Division of Bioinformatics and Biostatistics, National Center for Toxicological Research (NCTR), Food and Drug Administration (FDA), Jefferson, AR, 72079, USA
| | - Hongjian Ding
- Food Chemistry Laboratory-1, Arkansas Laboratory (ARKL), Office of Regulatory Sciences, Office of Regulatory Affairs (ORS/ORA), FDA, Jefferson, AR, 72079, USA
| | - Howard Semey
- Food Chemistry Laboratory-1, Arkansas Laboratory (ARKL), Office of Regulatory Sciences, Office of Regulatory Affairs (ORS/ORA), FDA, Jefferson, AR, 72079, USA
| | - Amy Barnes
- Food Chemistry Laboratory-1, Arkansas Laboratory (ARKL), Office of Regulatory Sciences, Office of Regulatory Affairs (ORS/ORA), FDA, Jefferson, AR, 72079, USA
| | - Zhichao Liu
- Division of Bioinformatics and Biostatistics, National Center for Toxicological Research (NCTR), Food and Drug Administration (FDA), Jefferson, AR, 72079, USA
| | - Himansu Vyas
- Food Chemistry Laboratory-1, Arkansas Laboratory (ARKL), Office of Regulatory Sciences, Office of Regulatory Affairs (ORS/ORA), FDA, Jefferson, AR, 72079, USA
| | - Weida Tong
- Division of Bioinformatics and Biostatistics, National Center for Toxicological Research (NCTR), Food and Drug Administration (FDA), Jefferson, AR, 72079, USA
| | - Joshua Xu
- Division of Bioinformatics and Biostatistics, National Center for Toxicological Research (NCTR), Food and Drug Administration (FDA), Jefferson, AR, 72079, USA.
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13
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D'Oca MC, Di Noto AM, Bartolotta A, Parlato A, Nicastro L, Sciortino S, Cardamone C. Assessment of contamination of Salmonella spp. in imported black pepper and sesame seed and salmonella inactivation by gamma irradiation. Ital J Food Saf 2021; 10:8914. [PMID: 33907684 PMCID: PMC8056450 DOI: 10.4081/ijfs.2021.8914] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Accepted: 02/25/2021] [Indexed: 11/22/2022] Open
Abstract
This study shows the frequency of seeds samples contaminated by Salmonella spp. collected randomly from local markets; on 30 black pepper sample no contaminated sample was found while Salmonella spp. was detected in 3 of 36 (8.3%) analyzed sesame samples; three different serotypes were identified: S. Montevideo, S. Stanleyville e S. Tilene. The efficacy of gamma irradiation to inactivate Salmonella Montevideo in black pepper and sesame irradiated between 1 and 5 kGy was evaluated. 3 kGy is sufficient to reduce of 3-4 log CFU/g; whereas 5 kGy have been need to reduce 5.5-6 log CFU/g for samples of black pepper and sesame. No statistically significant differences were found between black pepper and sesame.
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Affiliation(s)
| | | | | | - Aldo Parlato
- Department of Energy, Engineering of the information and Mathematical Models, University of Palermo, Italy
| | - Luisa Nicastro
- Experimental Zooprophylactic Institute of Palermo "A. Mirri"
| | - Sonia Sciortino
- Experimental Zooprophylactic Institute of Palermo "A. Mirri"
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14
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Wei X, Vasquez S, Thippareddi H, Subbiah J. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities. Int J Food Microbiol 2021; 344:109114. [PMID: 33652336 DOI: 10.1016/j.ijfoodmicro.2021.109114] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 01/08/2021] [Accepted: 02/14/2021] [Indexed: 10/22/2022]
Abstract
Thermal inactivation kinetics of Salmonella in low moisture foods are necessary for developing proper thermal processing parameters for pasteurization. The effect of water activity on thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 in ground black pepper has not been studied previously. Identification of a suitable surrogate assists in conducting in-plant process validations. Ground black pepper was inoculated with a 5-serotype Salmonella cocktail or E. faecium NRRL B-2354, equilibrated to water activities of 0.25, 0.45 or 0.65 in a humidity-controlled chamber, and isothermally treated at different temperatures. The survivor data were used for fitting the log-linear models to obtain the D and z-values of Salmonella and E. faecium in ground black pepper. Modified Bigelow models were developed to evaluate the effects of temperature and water activity on the thermal inactivation kinetics of Salmonella and E. faecium. Water activity and temperature showed significant negative effects on the thermal resistance of Salmonella and E. faecium in ground black pepper. For example, significantly higher D values of Salmonella were observed at water activity of 0.45 (D70°C = 20.5 min and D75°C = 7.8 min) compared to water activity of 0.65 (D70°C = 3.9 min and D75°C = 2.0 min). D-values of E. faecium were significantly higher than those of Salmonella at all three water activities, indicating that E. faecium is a suitable surrogate for Salmonella in thermal processing validation.
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Affiliation(s)
- Xinyao Wei
- Department of Food Science and Technology, University of Nebraska-Lincoln, NE, USA
| | - Sabrina Vasquez
- Department of Food Science and Technology, University of Nebraska-Lincoln, NE, USA
| | | | - Jeyamkondan Subbiah
- Department of Food Science and Technology, University of Nebraska-Lincoln, NE, USA; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA.
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15
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Zhang G, Hu L, Luo Y, Santillana Farakos SM, Johnson R, Scott VN, Curry P, Melka D, Brown EW, Strain E, Bunning VK, Musser SM, Hammack TS. Survey of Salmonella in raw tree nuts at retail in the United States. J Food Sci 2021; 86:495-504. [PMID: 33438200 PMCID: PMC7898309 DOI: 10.1111/1750-3841.15569] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 11/17/2020] [Accepted: 11/19/2020] [Indexed: 12/01/2022]
Abstract
Abstract The objective of this survey was to estimate the prevalence, contamination level, and genetic diversity of Salmonella in selected raw, shelled tree nuts (Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, and walnuts) at retail markets in the United States. A total of 3,374 samples of eight tree nuts were collected from different types of retail stores and markets nationwide between September 2015 and March 2017. These samples (375 g) were analyzed using a modified FDA's BAM Salmonella culture method. Of the 3,374 samples, 15 (0.44%) (95% confidence interval [CI] [0.25, 0.73]) were culturally confirmed as containing Salmonella; 17 isolates were obtained. Among these isolates, there were 11 serotypes. Salmonella was not detected in Brazil nuts (296), hazelnuts (487), pecans (510), pine nuts (500), and walnuts (498). Salmonella prevalence estimates in cashews (510), macadamia (278), and pistachios (295) were 0.20% (95% CI [<0.01, 1.09]), 2.52% (95% CI [1.02, 5.12]), and 2.37% (95% CI [0.96, 4.83]), respectively. The rates of Salmonella isolation from major/big‐chain supermarkets (1381), small‐chain supermarkets (328), discount/variety/drug stores (1329), and online (336) were 0.29% (95% CI [0.08, 0.74]), 0.30% (95% CI [0.01, 1.69]), 0.45% (95% CI [0.17, 0.98]), and 1.19% (95% CI [0.33, 3.02]), respectively. Salmonella prevalence in organic (530) and conventional (2,844) nuts was not different statistically (P = 0.0601). Of the enumerated samples (15), 80% had Salmonella levels ≤0.0092 most probable number (MPN)/g. The highest contamination level observed was 0.75 MPN/g. The prevalence and contamination levels of Salmonella in the tree nuts analyzed were generally comparable to previous reports. Pulsed‐field gel electrophoresis, serotype, and sequencing data all demonstrated that Salmonella population in nuts is very diverse genetically. Practical Application The prevalence, contamination level, and genetic diversity of Salmonella in eight types of tree nuts (3,374 samples collected nationwide) revealed in this survey could help the development of mitigation strategies to reduce public health risks associated with consumption of these nuts.
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Affiliation(s)
- Guodong Zhang
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - Lijun Hu
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - Yan Luo
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - Sofia M Santillana Farakos
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - Rhoma Johnson
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - Virginia N Scott
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - Phillip Curry
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - David Melka
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - Eric W Brown
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - Errol Strain
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - Vincent K Bunning
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - Steven M Musser
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
| | - Thomas S Hammack
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD, 20740, U.S.A
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16
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JuÁrez Arana CD, MartÍnez Peniche RA, MartÍnez MG, Iturriaga MH. Microbiological Profile, Incidence, and Behavior of Salmonella on Seeds Traded in Mexican Markets. J Food Prot 2021; 84:99-105. [PMID: 32882022 DOI: 10.4315/jfp-19-595] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Accepted: 08/30/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Consumption of seeds has increased in recent years due to their high nutrient content. However, Salmonella outbreaks associated with the consumption of low-water-activity food items have also increased, although these food items do not support microbial growth. The main goal of this study was to quantify microbial indicators and to determine the prevalence and content of Salmonella in chia, amaranth, and sesame seeds obtained from Mexican retail outlets. In addition, the behavior of this pathogen on seeds was evaluated. One hundred samples of each product (chia, amaranth, and sesame seeds) were collected from Queretaro City markets. Aerobic plate count, coliforms, and Escherichia coli bacteria were quantified, and the presence and number of Salmonella pathogens were also determined. Chia, amaranth, and sesame seeds (1 kg each) were inoculated with a cocktail of five Salmonella strains (∼6 log CFU mL-1) and stored at ambient temperature, and then populations of Salmonella were quantified. The median aerobic plate count contents in chia, amaranth, and sesame seeds were 2.1, 2.4, and 3.8 log CFU g-1, respectively, and the content of coliforms on the seeds ranged from 0.48 to 0.56 log most probable number (MPN) per g. E. coli was present at low concentrations in the three types of seeds. Salmonella was detected in chia (31%), amaranth (15%), and sesame (12%) seeds, and the population ranged from 0.48 to 0.56 log MPN g-1. Salmonella levels decreased through 240 days of storage, showing inactivation rates of 0.017, 0.011, and 0.016 log CFU h-1 in chia, amaranth, and sesame seeds, respectively. The high prevalence of Salmonella in the seeds highlights potential risks for consumers, particularly given that seeds are generally consumed without treatments guaranteeing pathogen inactivation. HIGHLIGHTS
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Affiliation(s)
- Cristian D JuÁrez Arana
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Col. Las Campanas 76010, Querétaro, Querétaro, México
| | - RamÓn A MartÍnez Peniche
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Col. Las Campanas 76010, Querétaro, Querétaro, México
| | - Marcela GaytÁn MartÍnez
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Col. Las Campanas 76010, Querétaro, Querétaro, México
| | - Montserrat HernÁndez Iturriaga
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Col. Las Campanas 76010, Querétaro, Querétaro, México.,(ORCID: https://orcid.org/0000-0002-3313-5433 [M.H.I.])
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17
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Chen L, Wei X, Chaves BD, Jones D, Ponder MA, Subbiah J. Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide. Food Microbiol 2020; 94:103656. [PMID: 33279081 DOI: 10.1016/j.fm.2020.103656] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 09/26/2020] [Accepted: 10/01/2020] [Indexed: 10/23/2022]
Abstract
The objectives of this study were to investigate the effects of processing parameters (relative humidity (RH), temperature, and exposure time) on the ethylene oxide (EtO) microbial inactivation of Salmonella spp. and to evaluate Enterococcus faecium NRRL B2354 as a suitable surrogate for Salmonella inactivation on cumin seeds. Five grams of cumin seeds inoculated with either Salmonella or E. faecium were treated with EtO at different temperatures (46, 53, and 60 °C) and RH (30, 40, and 50%) levels for different exposure time to investigate the effects of process parameters on the microbial inactivation. The Weibull model fit the survival data of both bacteria with a shape parameter p < 1, which showed a tailing effect with concave shape indicating that the sensitive cells were inactivated first, and the sturdy ones survived at low RH treatment conditions. In general, the log reductions of both bacteria on cumin seeds increased with the increasing RH and temperature for EtO treatment. RH is a critical factor for successful EtO inactivation treatment. RH must be higher than 40% to implement a successful and efficient EtO decontamination of cumin seeds. E. faecium consistently showed lower log reductions than those of Salmonella under all EtO treatment conditions investigated in this study, demonstrating that E. faecium is a suitable surrogate for Salmonella. Twenty minutes of EtO treatment at 50% RH achieved ~5 log reductions of both bacteria at all three temperatures. A response surface model was developed to predict the log reductions of both bacteria under different treatment conditions and the contour plots representing log reductions were created. Inactivation is positively correlated to temperature and RH. Therefore, a higher temperature is required to achieve the desired log reduction at lower RH and vice versa. The developed response surface model is a valuable tool for the spice industry in identifying the possible combinations of EtO process parameters (temperature, RH, and exposure time) required to achieve a desired microbial reduction of Salmonella for ensuring microbial food safety of spices.
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Affiliation(s)
- Long Chen
- Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE, 68583, USA
| | - Xinyao Wei
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA
| | - Byron D Chaves
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA
| | - David Jones
- Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE, 68583, USA
| | - Monica A Ponder
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, 24060, USA
| | - Jeyamkondan Subbiah
- Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE, 68583, USA; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA; Department of Food Science, University of Arkansas, Fayetteville, AR, 72704, USA.
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18
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Olaimat AN, Osaili TM, Al-Holy MA, Al-Nabulsi AA, Obaid RS, Alaboudi AR, Ayyash M, Holley R. Microbial safety of oily, low water activity food products: A review. Food Microbiol 2020; 92:103571. [PMID: 32950156 DOI: 10.1016/j.fm.2020.103571] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 05/17/2020] [Accepted: 06/13/2020] [Indexed: 12/25/2022]
Abstract
Oily, low water activity (OL aw) products including tahini (sesame seed paste), halva (tahini halva), peanut butter, and chocolate, have been recently linked to numerous foodborne illness outbreaks and recalls. This review discusses the ingredients used and processing of OL aw products with a view to provide greater understanding of the routes of their contamination with foodborne pathogens and factors influencing pathogen persistence in these foods. Adequate heat treatment during processing may eliminate bacterial pathogens from OL aw foods; however, post-processing contamination commonly occurs. Once these products are contaminated, their high fat and sugar content can enhance pathogen survival for long periods. The physiological basis and survival mechanisms used by pathogens in these products are comprehensively discussed here. Foodborne outbreaks and recalls linked to OL aw foods are summarized and it was observed that serotypes of Salmonella enterica were the predominant pathogens causing illnesses. Further, intervention strategies available to control foodborne pathogens such as thermal inactivation, use of natural antimicrobials, irradiation and hydrostatic pressure are assessed for their usefulness to achieve pathogen control and enhance the safety of OL aw foods. Sanitation, hygienic design of manufacturing facilities, good hygienic practices, and environmental monitoring of OL aw food industries were also discussed.
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Affiliation(s)
- Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 150459, Zarqa, 13115, Jordan.
| | - Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Science, University of Sharjah, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan.
| | - Murad A Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 150459, Zarqa, 13115, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Science, University of Sharjah, Sharjah, United Arab Emirates
| | - Akram R Alaboudi
- Department of Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Manitoba, R2J 3L8, Canada
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19
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Barrere V, Tompkins E, Armstrong M, Bird P, Bastin B, Goodridge L. Optimization of Salmonella detection in garlic, onion, cinnamon, red chili pepper powders and green tea. Int J Food Microbiol 2020; 316:108440. [DOI: 10.1016/j.ijfoodmicro.2019.108440] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 11/04/2019] [Accepted: 11/05/2019] [Indexed: 10/25/2022]
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20
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Sivasankar C, Jha NK, Ghosh R, Shetty PH. Anti quorum sensing and anti virulence activity of tannic acid and it's potential to breach resistance in Salmonella enterica Typhi / Paratyphi A clinical isolates. Microb Pathog 2019; 138:103813. [PMID: 31654777 DOI: 10.1016/j.micpath.2019.103813] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 09/16/2019] [Accepted: 10/18/2019] [Indexed: 11/28/2022]
Abstract
Salmonella enterica Typhi and Paratyphi A are food borne pathogens causing typhoid, which is one of the most important food borne disease in the developing world. S. Typhi and S. Paratyphi A are of much concern as multi drug resistance has been on the rise. The current study is aimed to screen phytochemicals for anti quorum sensing (QS) activity against S. Typhi and S. Paratyphi A. Upon screening with swarming assay, tannic acid (TA) showed highest anti-QS activity with minimal concentration of 400μg/ml. The anti-QS activity of TA was confirmed with C. violaceum ATCC 12,472. TA showed 38-43% and 35-50% of inhibition in cell surface hydrophobicity and EPS production respectively. Through FTIR analysis, it has been observed that EPS of treated cells has a considerable change in protein and peptide. TA has also exhibited drastic reduction in the surfactant production as high as 85-90%. Blood sensitivity and antibiotic sensitivity assay revealed that TA significantly sensitizes the S. Typhi and S. Paratyphi A cells to immune components in human blood and antibiotics. It has reduced the resistance of S. Typhi and S. Paratyphi A cells against amikacin, ampicillin, ciprofloxacin, azithromycin, chloramphenicol and gentamycin, thus revitalized the usage of these antibiotics against drug resistant S. Typhi and S. Paratyphi A infections. The consistency of anti-QS potential of TA was further evaluated and established with another eight clinical isolates of S. Typhi and S. Paratyphi A. Thus TA has been proved as a promising anti QS agent that can be developed as a therapeutic combination against S. Typhi and S. Paratyphi A.
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Affiliation(s)
- Chandran Sivasankar
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
| | - Nisha Kumari Jha
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
| | - Ruchira Ghosh
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
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21
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Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported Foods. Food Microbiol 2019. [DOI: 10.1128/9781555819972.ch42] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Abstract
Spices in the desiccated state provide an environment that allows the survival of many foodborne pathogens. Currently, the incidence of pathogen-positive spices imported into the United States is 1.9 times higher than for any other imported food. Correspondingly, imported spices have been associated with numerous foodborne outbreaks and multiple product recalls. Despite the association with recalls and outbreaks, the actual pathogen populations in spices, when found, are frequently extremely small. In addition to pathogenic bacterial species, toxigenic molds have been frequently recovered from spices, and aflatoxins have been found in as many as 58% of the spices sampled. The presence of toxigenic molds is especially problematic to the immunocompromised or those on immunosuppressive therapy and has been linked to gut aspergillosis. Numerous detection methods, including both traditional and advanced DNA regimes, are being tested to optimize recovery of pathogens from spices. Further, a number of new inactivation intervention methods to decontaminate spices are examined and discussed.
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Affiliation(s)
- Joshua B. Gurtler
- Eastern Regional Research Center, United States Department of Agriculture, Wyndmoor, Pennsylvania 10460, USA
| | - Susanne E. Keller
- United States Food and Drug Administration, Bedford Park, Illinois 60501, USA
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23
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Haley BJ, Kim SW, Haendiges J, Keller E, Torpey D, Kim A, Crocker K, Myers RA, Van Kessel JAS. Salmonella enterica serovar Kentucky recovered from human clinical cases in Maryland, USA (2011-2015). Zoonoses Public Health 2019; 66:382-392. [PMID: 30891945 DOI: 10.1111/zph.12571] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 12/18/2018] [Accepted: 02/07/2019] [Indexed: 11/27/2022]
Abstract
Salmonella Kentucky is among the most frequently isolated S. enterica serovars from food animals in the United States. Recent research on isolates recovered from these animals suggests there may be geographic and host specificity signatures associated with S. Kentucky strains. However, the sources and genomic features of human clinical S. Kentucky isolated in the United States remain poorly described. To investigate the characteristics of clinical S. Kentucky and the possible sources of these infections, the genomes of all S. Kentucky isolates recovered from human clinical cases in the State of Maryland between 2011 and 2015 (n = 12) were sequenced and compared to a database of 525 previously sequenced S. Kentucky genomes representing 12 sequence types (ST) collected from multiple sources on several continents. Of the 12 human clinical S. Kentucky isolates from Maryland, nine were ST198, two were ST152, and one was ST314. Forty-one per cent of isolates were recovered from patients reporting recent international travel and 58% of isolates encoded genomic characteristics similar to those originating outside of the United States. Of the five isolates not associated with international travel, three encoded antibiotic resistance genes conferring resistance to tetracycline or aminoglycosides, while two others only encoded the cryptic aac(6')-Iaa gene. Five isolates recovered from individuals with international travel histories (ST198) and two for which travel was not recorded (ST198) encoded genes conferring resistance to between 4 and 7 classes of antibiotics. Seven ST198 genomes encoded the Salmonella Genomic Island 1 and substitutions in the gyrA and parC genes known to confer resistance to ciprofloxacin. Case report data on food consumption and travel were, for the most part, consistent with the inferred S. Kentucky phylogeny. Results of this study indicate that the majority of S. Kentucky infections in Maryland are caused by ST198 which may originate outside of North America.
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Affiliation(s)
- Bradd J Haley
- Environmental Microbial and Food Safety Laboratory, Beltsville Area Research Center, Agricultural Research Services, United States Department of Agriculture, Beltsville, Maryland
| | - Seon Woo Kim
- Environmental Microbial and Food Safety Laboratory, Beltsville Area Research Center, Agricultural Research Services, United States Department of Agriculture, Beltsville, Maryland
| | | | - Eric Keller
- Maryland Department of Health, Baltimore, Maryland
| | - David Torpey
- Maryland Department of Health, Baltimore, Maryland
| | | | - Kia Crocker
- Maryland Department of Health, Baltimore, Maryland
| | | | - Jo Ann S Van Kessel
- Environmental Microbial and Food Safety Laboratory, Beltsville Area Research Center, Agricultural Research Services, United States Department of Agriculture, Beltsville, Maryland
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24
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Arias-Rios E, Acuff G, Castillo A, Lucia L, Niebuhr S, Dickson J. Identification of a surrogate to validate irradiation processing of selected spices. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Zhang G, Chen Y, Hu L, Melka D, Wang H, Laasri A, Brown EW, Strain E, Allard M, Bunning VK, Parish M, Musser SM, Hammack TS. Survey of Foodborne Pathogens, Aerobic Plate Counts, Total Coliform Counts, and Escherichia coli Counts in Leafy Greens, Sprouts, and Melons Marketed in the United States. J Food Prot 2018; 81:400-411. [PMID: 29446686 DOI: 10.4315/0362-028x.jfp-17-253] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this research was to assess the microbiological status of leafy greens, sprouts, and melons from U.S. markets. A total of 14,183 samples of leafy greens, 2,652 samples of sprouts, and 3,411 samples of melons were collected throughout the United States from 2009 to 2014. The samples were analyzed for aerobic plate counts, total coliform counts, Escherichia coli counts, and the presence and levels of Salmonella, Shigella, Listeria monocytogenes, and Shiga toxin-producing E. coli (STEC), depending on the year and type of produce. Among the leafy greens, no E. coli O157:H7 or non-O157 STEC were detected from iceberg lettuce samples. The overall prevalences of Salmonella, E. coli O157:H7, non-O157 STEC, and L. monocytogenes in the 14,183 samples of leafy greens were 0.05, 0.01, 0.07, and 0.11%, respectively. Among sprout samples, no Salmonella or E. coli O157:H7 was detected, and the overall prevalences of non-O157 STEC and L. monocytogenes were 0.04 and 0.11%, respectively. Among melon samples, no Salmonella was detected from cucumbers, no L. monocytogenes was detected from cantaloupes, and the overall prevalences of Salmonella and L. monocytogenes were 0.12 and 0.23%, respectively. L. monocytogenes levels were 0.4 to 1,470 most probable number (MPN)/g in leafy greens, 0.36 to 1,100 MPN/g in sprouts, and <0.03 to 150 MPN/g in melons, and most positive samples had low levels of these pathogens. The isolates from these foods were very diverse genetically. Foodborne pathogens, including Salmonella, STEC, and L. monocytogenes, had relatively low prevalences in the produce surveyed. Because these foods are usually consumed raw, measures should be taken to significantly minimize the presence and levels of human pathogens.
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Affiliation(s)
- Guodong Zhang
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Yi Chen
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Lijun Hu
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - David Melka
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Hua Wang
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Anna Laasri
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Eric W Brown
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Errol Strain
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Marc Allard
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Vincent K Bunning
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Mickey Parish
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Steven M Musser
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Thomas S Hammack
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
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