1
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Larobina C, Muller A, Templeton I, Sweet L. Community Practices, Published Guidelines, and Evidence Base Surrounding Breast Milk Handling and Storage: A Qualitative Study. Breastfeed Med 2024; 19:187-196. [PMID: 38386986 DOI: 10.1089/bfm.2023.0273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/24/2024]
Abstract
Background: Expressed breast milk (EBM) is the best alternative to direct breastfeeding. However, expressing breast milk requires good milk handling and storage practices to preserve EBM safety and integrity. Mothers require handling and storage guidance, and many seek this from the internet and online support groups. Aim: This study aimed at exploring EBM handling and storage practices within an online exclusively expressing community and comparing these with both internet resources and evidence-based research. Methods: A naturalistic observational design was used. Content analysis was undertaken on 10,000 posts from an Australian Facebook peer-support community for women who exclusively express breast milk. Women's questions, reported practices, and advice for EBM handling and storage were analyzed thematically and compared with both guidelines and evidence-based research. Findings: There were 460 posts on EBM handling and storage. Three key themes emerged: "How should I store my EBM?," "How long can I store my EBM?," and "How do I use my EBM?" The greatest consistency and agreement between recommendations and community practices were found for storage methods, whereas the least was found for storage times. EBM handling and storage practices were influenced by factors such as EBM value, convenience, and cost, leading to occasional deviations from consistent practice recommendations. Conclusion: To facilitate safe EBM handling and continuation of expression, guidelines should be updated so they are consistent, align with current evidence, and cater to mothers' cost, convenience, and milk wastage concerns. Health care providers can partner with women to evaluate online information to empower mothers in their decision making.
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Affiliation(s)
- Cassandra Larobina
- Flinders University College of Medicine and Public Health, Adelaide, Australia
| | - Amanda Muller
- Flinders University College of Nursing and Health Sciences, Bedford Park, Australia
| | - Isobel Templeton
- Flinders University College of Medicine and Public Health, Adelaide, Australia
| | - Linda Sweet
- School of Nursing and Midwifery, Deakin University, Burwood, Australia
- Centre for Quality and Patient Safety Research, Western Health Partnership, Victoria, Australia
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2
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Alnafisah R, Alnasiri F, Alzaharni S, Alshikhi I, Alqahtani A. Food Safety Practices during Hajj: On-Site Inspections of Food-Serving Establishments. Trop Med Infect Dis 2023; 8:480. [PMID: 37888608 PMCID: PMC10610560 DOI: 10.3390/tropicalmed8100480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 10/17/2023] [Accepted: 10/20/2023] [Indexed: 10/28/2023] Open
Abstract
The presence of crowds during Hajj increases the risk of foodborne infection. Yet, research on the practices of food handlers during Hajj is limited. This study aimed to assess compliance with food safety practices and its associated factors during Hajj 2022. An observational cross-sectional study was conducted in Mecca and Madinah before and during Hajj 2022 and involved 195 food-serving establishments (FSEs) contracted for Hajj catering. Collected data included visit time, establishment location, licensure, whether food handlers had food safety training (professional training), and whether FSEs were under supervision from a consulting office (professional supervision). The included FSEs were 168/195 (86.2%). Two-thirds of FSEs surveyed (113, 67.3%) were under professional supervision, and 91 (54.2%) hired trained food safety workers. Compliance rates varied between outcomes (72.67 ± 17.21% to 88.3 ± 18.8%). Compared to Mecca, Madinah FSEs were more adherent to cleanliness (80.5 ± 27.9% vs. 91.5 ± 19.9%, respectively, p = 0.006). FSEs with trained workers were more likely to comply with proper food safety practices compared to those with untrained workers: cleanliness (OR: 7.2, 95% CI [2.6-20.23], p < 0.001); workers' commitment to health requirements (OR: 2.8, 95% CI [1.1-6.9], p = 0.025); handling of refrigerated and frozen food (OR: 5.27, 95% CI [1.83-15.20], p = 0.004); and food storage practices (OR: 12.5, 95% CI [2.0-12.5], p < 0.001). The role of professional training in increasing food safety practices compliance was highlighted. FSEs in Madinah were more compliant with food safety practices than those in Mecca. Therefore, Mecca FSEs may need stringent safety measures.
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Affiliation(s)
- Ruyuf Alnafisah
- Saudi Food and Drug Authority, Riyadh 13513, Saudi Arabia; (F.A.); (S.A.); (I.A.)
| | | | | | | | - Amani Alqahtani
- Saudi Food and Drug Authority, Riyadh 13513, Saudi Arabia; (F.A.); (S.A.); (I.A.)
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3
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Góral D, Marczuk A, Góral-Kowalczyk M, Koval I, Andrejko D. Application of Iron Nanoparticle-Based Materials in the Food Industry. Materials (Basel) 2023; 16:780. [PMID: 36676517 PMCID: PMC9862918 DOI: 10.3390/ma16020780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
Due to their different properties compared to other materials, nanoparticles of iron and iron oxides are increasingly used in the food industry. Food technologists have especially paid attention to their ease of separation by magnetic fields and biocompatibility. Unfortunately, the consumption of increasing amounts of nanoparticles has raised concerns about their biotoxicity. Hence, knowledge about the applicability of iron nanoparticle-based materials in the food industry is needed not only among scientists, but also among all individuals who are involved in food production. The first part of this article describes typical methods of obtaining iron nanoparticles using chemical synthesis and so-called green chemistry. The second part of this article describes the use of iron nanoparticles and iron nanoparticle-based materials for active packaging, including the ability to eliminate oxygen and antimicrobial activity. Then, the possibilities of using the magnetic properties of iron nano-oxides for enzyme immobilization, food analysis, protein purification and mycotoxin and histamine removal from food are described. Other described applications of materials based on iron nanoparticles are the production of artificial enzymes, process control, food fortification and preserving food in a supercooled state. The third part of the article analyzes the biocompatibility of iron nanoparticles, their impact on the human body and the safety of their use.
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Affiliation(s)
- Dariusz Góral
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Andrzej Marczuk
- Department of Agricultural Forestry and Transport Machines, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Małgorzata Góral-Kowalczyk
- Department of Agricultural Forestry and Transport Machines, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Iryna Koval
- Department of Physical, Analytical and General Chemistry, Lviv Polytechnic National University, 79013 Lviv, Ukraine
| | - Dariusz Andrejko
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
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4
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Altafini A, Roncada P, Guerrini A, Sonfack GM, Accurso D, Caprai E. Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions. Foods 2022; 11:foods11244034. [PMID: 36553776 PMCID: PMC9778485 DOI: 10.3390/foods11244034] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/05/2022] [Accepted: 12/12/2022] [Indexed: 12/16/2022] Open
Abstract
Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle naturally incurred with histamine at 6000 mg/kg) were stored at 4, 12, and 20 °C, and daily samples were collected for 6 days. The development of histamine was observed only in grafted tuna samples. At 4 °C, histamine formation progressed from 12.8 mg/kg (day 1) up to 68.2 mg/kg (day 6). At 12 °C, higher concentrations developed (23.9 mg/kg on day 1 up to 2721.3 mg/kg on day 6) relative to 20 °C (from 12.0 to 1681.0 mg/kg). It was found that at 4 °C, if grafted tuna was submerged in oil, histamine formation progressed more slowly. In a naturally contaminated sample, it was observed that the histamine distribution was uniform, while the normal cooking process did not affect the histamine level. Furthermore, it was found that the use of histamine-contaminated equipment for food handling may result in histamine formation in food. These results confirm the importance of implementing good hygiene practices and respecting the cold chain.
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Affiliation(s)
- Alberto Altafini
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell’Emilia, Italy
| | - Paola Roncada
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell’Emilia, Italy
- Correspondence:
| | - Alessandro Guerrini
- Department of Environmental Science and Policy, University of Milan, Via Celoria 10, 20100 Milan, Italy
| | - Gaetan Minkoumba Sonfack
- Reparto Chimico Degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “Bruno Ubertini”, Via P. Fiorini 5, 40127 Bologna, Italy
| | - Damiano Accurso
- Reparto Chimico Degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “Bruno Ubertini”, Via P. Fiorini 5, 40127 Bologna, Italy
| | - Elisabetta Caprai
- Reparto Chimico Degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “Bruno Ubertini”, Via P. Fiorini 5, 40127 Bologna, Italy
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5
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Cui F, Ning Y, Wang D, Li J, Li X, Li T. Carbon dot-based therapeutics for combating drug-resistant bacteria and biofilm infections in food preservation. Crit Rev Food Sci Nutr 2022; 64:203-219. [PMID: 35912471 DOI: 10.1080/10408398.2022.2105801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Drug-resistant bacteria are caused by antibiotic abuse and/or biofilm formation and have become a threat to the food industry. Carbon dot (CD)-based nanomaterials are a very promising tools for combating pathogenic and spoilage bacteria, and they possess exceptional and adjustable photoelectric and chemical properties. In view of the rapid development of CD-based nanomaterials and their increasing popularity in the food industry, a comprehensive and updated review is needed to summarize their antimicrobial mechanisms and applications in foods. This review discusses the synthesis of CDs, antimicrobial mechanisms, and their applications for extending the shelf life of food. It includes the synthesis of CDs using small molecules, polymers, and biomass. It also discusses the different antimicrobial mechanisms of CDs and their use as antibacterial agents and carriers/ligands. CD-based materials have proven effective against pathogenic and spoilage bacteria in food by inhibiting planktonic bacteria and biofilms. Optimization of the production parameters of CDs can help them achieve a full-spectral response, but degradability still requires further research.
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Affiliation(s)
- Fangchao Cui
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou Liaoning, China
| | - Yuanyuan Ning
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou Liaoning, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou Liaoning, China
- College of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou Liaoning, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou Liaoning, China
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), Ministry of Education, Dalian Liaoning, China
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6
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Hu Z, Chen Y, Wang X, Deng Y, Wang X, Li S, Ding X, Duan J. Accumulation of Fatty Acylated Fusarium Toxin 2-Amino-14,16-dimethyloctadecan-3-ol, a Class of Novel 1-Deoxysphingolipid Analogues, during Food Storage. J Agric Food Chem 2022; 70:5151-5158. [PMID: 35416040 DOI: 10.1021/acs.jafc.1c08065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The fusarium toxin 2-amino-14,16-dimethyloctadecan-3-ol (2-AOD-3-ol) is characterized as a sphingolipid analogue that can be isolated from Fusarium avenaceum-infected crops and fruits. In the current study, we discovered a group of novel metabolites of 2-AOD-3-ol from the F. avenaceum-fermented rice culture. 2-AOD-3-ol was predominantly present as a C16:1 fatty acid-assembled ceramide-mimic form rather than as a free base. Although 2-AOD-3-ol and its fatty acyl derivatives were barely detected in fresh samples, the contents of these fusarium toxins accumulated with the extension of storage time up to approximately 32-50 mg/kg dry weight in naturally stored rice, grapes, apples, and oranges. Our finding provides insight into the quality and safety of food during storage through a novel aspect: the C14-C24 fatty acyl 2-AOD-3-ol in nature, which calls for further studies to address their potential impact on human health.
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Affiliation(s)
- Zhenying Hu
- Human Aging Research Institute and School of Life Sciences, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Yue Chen
- School of Life Sciences, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Xuan Wang
- Human Aging Research Institute and School of Life Sciences, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Yaojun Deng
- Jiangxi Provincial Product Quality Supervision Testing College, Nanchang, Jiangxi 330052, China
| | - Xin Wang
- School of Life Sciences, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Shaobo Li
- School of Life Sciences, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Xia Ding
- School of Life Sciences, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Jingjing Duan
- Human Aging Research Institute and School of Life Sciences, Nanchang University, Nanchang, Jiangxi 330031, China
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7
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Man J, Ni Y, Yang X, Zhang T, Yuan Z, Chen H, Chen X, Lu M, Ye W. Healthy Lifestyle Factors, Cancer Family History, and Gastric Cancer Risk: A Population-Based Case-Control Study in China. Front Nutr 2022; 8:774530. [PMID: 35004808 PMCID: PMC8727865 DOI: 10.3389/fnut.2021.774530] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Accepted: 12/03/2021] [Indexed: 12/16/2022] Open
Abstract
Background: We aimed to explore the relationship between lifestyle factors, cancer family history, and gastric cancer risk. Methods: We examined the association between lifestyle factors, cancer family history, and gastric cancer risk based on a population-based case-control study in Taixing, China, with 870 cases and 1928 controls. A lifestyle score was constructed considering body shape, smoking, alcohol drinking, tooth brushing habit, and food storage method. Unconditional logistic regression models were used to calculate odd ratios (ORs) and 95% confidence intervals (CIs). Results: Compared with participants with a lifestyle score of 0, subjects with a lifestyle score of 1 (OR 0.59, 95%CI 0.43–0.83), 2 (OR 0.42, 95%CI 0.30–0.59), 3 (OR 0.29, 95%CI 0.20–0.41), 4 (OR 0.20, 95%CI 0.13–0.32), or 5 (OR 0.10, 95%CI 0.04–0.22) had a lower risk of gastric cancer (P for trend < 0.001). Overall, 34% of gastric cancer cases (95%CI 27–41%) can be attributed to non-compliance with ≥3 healthy lifestyle. Family history of early-onset cancer is closely related to the occurrence of gastric cancer, with an OR ranging from 1.77 to 3.27. Regardless of family history, a good lifestyle is associated with a reduced risk of gastric cancer, with an OR value between 0.38 and 0.70. Conclusions: The early-onset cancer family history is closely related to the occurrence of gastric cancer and a good lifestyle is associated with a reduced risk of gastric cancer regardless of family history. Our results provide a basis for identifying and providing behavior guidance of high-risk groups of gastric cancer.
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Affiliation(s)
- Jinyu Man
- Department of Epidemiology and Health Statistics, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, China.,Clinical Epidemiology Unit, Qilu Hospital of Shandong University, Jinan, China
| | - Yingchun Ni
- Department of Epidemiology and Health Statistics, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, China
| | - Xiaorong Yang
- Clinical Epidemiology Unit, Qilu Hospital of Shandong University, Jinan, China.,Clinical Research Center, Qilu Hospital of Shandong University, Jinan, China
| | - Tongchao Zhang
- Clinical Epidemiology Unit, Qilu Hospital of Shandong University, Jinan, China.,Clinical Research Center, Qilu Hospital of Shandong University, Jinan, China
| | - Ziyu Yuan
- State Key Laboratory of Genetic Engineering, Collaborative Innovation Center for Genetics and Development, School of Life Sciences, Fudan University, Shanghai, China.,Fudan University Taizhou Institute of Health Sciences, Taizhou, China
| | - Hui Chen
- Clinical Epidemiology Unit, Qilu Hospital of Shandong University, Jinan, China.,Clinical Research Center, Qilu Hospital of Shandong University, Jinan, China
| | - Xingdong Chen
- State Key Laboratory of Genetic Engineering, Collaborative Innovation Center for Genetics and Development, School of Life Sciences, Fudan University, Shanghai, China.,Fudan University Taizhou Institute of Health Sciences, Taizhou, China.,Human Phenome Institute, Fudan University, Shanghai, China
| | - Ming Lu
- Department of Epidemiology and Health Statistics, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, China.,Clinical Epidemiology Unit, Qilu Hospital of Shandong University, Jinan, China.,Clinical Research Center, Qilu Hospital of Shandong University, Jinan, China.,Fudan University Taizhou Institute of Health Sciences, Taizhou, China
| | - Weimin Ye
- Fudan University Taizhou Institute of Health Sciences, Taizhou, China.,Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden.,Department of Epidemiology and Health Statistics & Key Laboratory of Ministry of Education for Gastrointestinal Cancer, Fujian Medical University, Fuzhou, China
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8
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Ou A, Wang K, Mao Y, Yuan L, Ye Y, Chen L, Zou Y, Huang T. Corrigendum: First report on the rapid detection and identification of methicillin-resistant Staphylococcus aureus (MRSA) in viable but non-culturable (VBNC) under food storage conditions. Front Microbiol 2022; 13:1006715. [PMID: 36071956 PMCID: PMC9443080 DOI: 10.3389/fmicb.2022.1006715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 08/05/2022] [Indexed: 02/05/2023] Open
Abstract
[This corrects the article DOI: 10.3389/fmicb.2020.615875.].
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Affiliation(s)
- Aifen Ou
- Department of Food, Guangzhou City Polytechnic, Guangzhou, China
| | - Kan Wang
- Center for Translational Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
| | - Yanxiong Mao
- Key Laboratory of Respiratory Disease of Zhejiang Province, Department of Respiratory and Critical Care Medicine, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou, China
| | - Lei Yuan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Yanrui Ye
- School of Biological Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Yimin Zou
- Key Laboratory of Respiratory Disease of Zhejiang Province, Department of Respiratory and Critical Care Medicine, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou, China
- *Correspondence: Yimin Zou
| | - Tengyi Huang
- Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
- Tengyi Huang
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9
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Liu Y, Yang X, Xiao F, Jie F, Zhang Q, Liu Y, Xiao H, Lu B. Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications. Compr Rev Food Sci Food Saf 2021; 21:738-779. [PMID: 34953101 DOI: 10.1111/1541-4337.12880] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 12/23/2022]
Abstract
Dietary cholesterol oxidation products (COPs) are heterogeneous compounds formed during the processing and storage of cholesterol-rich foods, such as seafood, meat, eggs, and dairy products. With the increased intake of COPs-rich foods, the concern about health implications of dietary COPs is rising. Dietary COPs may exert deleterious effects on human health to induce several inflammatory diseases including atherosclerosis, neurodegenerative diseases, and inflammatory bowel diseases. Thus, knowledge regarding the effects of processing and storage conditions leading to formation of COPs is needed to reduce the levels of COPs in foods. Efficient methodologies to determine COPs in foods are also essential. More importantly, the biological roles of dietary COPs in human health and effects of phytochemicals on dietary COPs-induced diseases need to be established. This review summarizes the recent information on dietary COPs including their formation in foods during their processing and storage, analytical methods of determination of COPs, metabolic fate, implications for human health, and beneficial interventions by phytochemicals. The formation of COPs is largely dependent on the heating temperature, storage time, and food matrices. Alteration of food processing and storage conditions is one of the potent strategies to restrict hazardous dietary COPs from forming, including maintaining relatively low temperatures, shorter processing or storage time, and the appropriate addition of antioxidants. Once absorbed into the circulation, dietary COPs can contribute to the progression of several inflammatory diseases, where the absorbed dietary COPs may induce inflammation, apoptosis, and autophagy in cells in the target organs or tissues. Improved intake of phytochemicals may be an effective strategy to reduce the hazardous effects of dietary COPs.
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Affiliation(s)
- Yan Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Xuan Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Fan Xiao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Fan Jie
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Qinjun Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Yuqi Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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10
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Fung GJ, Jefferies LK, Call MAL, Eggett DL, Richards R. Comparison of Emergency Preparedness Practices between Food Assistance Program Participants and Non-Participants in the United States. Int J Environ Res Public Health 2021; 18:ijerph182412937. [PMID: 34948550 PMCID: PMC8702057 DOI: 10.3390/ijerph182412937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 12/05/2021] [Accepted: 12/06/2021] [Indexed: 11/24/2022]
Abstract
Background: Previous research has suggested many households are meeting the Federal Emergency Management Agency’s 3-day emergency food and water storage recommendations. The impact of limited economic household resources on emergency preparedness practices related to food and water is uncertain. The purpose of this study was to compare emergency preparedness practices in households participating in United States’ food assistance programs with households not participating in these programs. Methods: A convenience sample of adults (n = 572) completed an online Qualtrics survey. Descriptive statistics, chi-square statistics, and independent t-tests were used to measure differences between households participating in food assistance programs vs. non-participating households. Results: Most households participating in food assistance programs felt prepared to provide household members with food and water during an emergency, which did not significantly differ from non-participating households. Households using food assistance programs had less accessible cash but had similar foods on-hand for an emergency compared to non-participating households. However, they more frequently reported having baby formula/food and less frequently reported having vitamin/mineral supplements compared to non-participating households. Conclusions: Food assistance programs may be effective in providing enough food and water to help low-income families be prepared for an emergency.
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Affiliation(s)
- Gina J. Fung
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT 84602, USA; (G.J.F.); (L.K.J.); (M.A.L.C.)
| | - Laura K. Jefferies
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT 84602, USA; (G.J.F.); (L.K.J.); (M.A.L.C.)
| | - Michelle A. Lloyd Call
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT 84602, USA; (G.J.F.); (L.K.J.); (M.A.L.C.)
| | - Dennis L. Eggett
- Department of Statistics, Brigham Young University, Provo, UT 84602, USA;
| | - Rickelle Richards
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT 84602, USA; (G.J.F.); (L.K.J.); (M.A.L.C.)
- Correspondence: ; Tel.: +1-801-422-6855
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11
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Teixeira da Silva JA. Room temperature in scientific protocols and experiments should be defined: a reproducibility issue. Biotechniques 2021; 70:306-308. [PMID: 34030450 DOI: 10.2144/btn-2020-0131] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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12
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Koutsoumanis K, Allende A, Alvarez-Ordóñez A, Bolton D, Bover-Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Jacxsens L, Skjerdal T, Da Silva Felício MT, Hempen M, Messens W, Lindqvist R. Guidance on date marking and related food information: part 2 (food information). EFSA J 2021; 19:e06510. [PMID: 33897858 PMCID: PMC8061283 DOI: 10.2903/j.efsa.2021.6510] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
A risk‐based approach was used to develop guidance to be followed by food business operators (FBOs) when deciding on food information relating to storage conditions and/or time limits for consumption after opening a food package and thawing of frozen foods. After opening the package, contamination may occur, introducing new pathogens into the food and the intrinsic (e.g. pH and aw), extrinsic (e.g. temperature and gas atmosphere) and implicit (e.g. interactions with competing background microbiota) factors may change, affecting microbiological food safety. Setting a time limit for consumption after opening the package (secondary shelf‐life) is complex in view of the many influencing factors and information gaps. A decision tree (DT) was developed to assist FBOs in deciding whether the time limit for consumption after opening, due to safety reasons, is potentially shorter than the initial ‘best before’ or ‘use by’ date of the product in its unopened package. For products where opening the package leads to a change of the type of pathogenic microorganisms present in the food and/or factors increasing their growth compared to the unopened product, a shorter time limit for consumption after opening would be appropriate. Freezing prevents the growth of pathogens, however, most pathogenic microorganisms may survive frozen storage, recover during thawing and then grow and/or produce toxins in the food, if conditions are favourable. Moreover, additional contamination may occur from hands, contact surfaces or contamination from other foods and utensils. Good practices for thawing should, from a food safety point of view, minimise growth of and contamination by pathogens between the food being thawed and other foods and/or contact surfaces, especially when removing the food from the package during thawing. Best practices for thawing foods are presented to support FBOs.
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13
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Tushingham S, Barton L, Bettinger RL. How ancestral subsistence strategies solve salmon starvation and the "protein problem" of Pacific Rim resources. Am J Phys Anthropol 2021; 175:741-761. [PMID: 33830500 DOI: 10.1002/ajpa.24281] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 03/02/2021] [Accepted: 03/05/2021] [Indexed: 12/13/2022]
Abstract
This article provides a theoretical treatment of hunter-gatherer diet and physiology. Through a synthesis of nutritional studies, informed by ethno-archaeological data, we examine the risk of protein-rich diets for human survival, and how societies circumvent "salmon starvation" in the northeastern Pacific Rim. Fundamental nutritional constraints associated with salmon storage and consumption counter long-standing assumptions about the engine of cultural evolution in the region. Excess consumption of lean meat can lead to protein poisoning, termed by early explorers "rabbit starvation." While consumption of fats and carbohydrates is widely portrayed as a pathway to "offsetting" protein thresholds, there are true limits to the amount of protein individuals can consume, and constraints are most extreme for smaller individuals, children, and pregnant/nursing mothers. While this problem is not usually perceived as associated with fish, the risk of protein poisoning limits the amount of low-fat fish that people can eat safely. Compared with smaller, mass-harvested species (e.g., eulachon), dried salmon are exceedingly lean. Under certain circumstances fattier foods (small forage fish, marine mammals, whales, and even bears) or carbohydrate-rich plants may have been preferred not just for taste but to circumvent this "dietary protein ceiling." Simply put, "salmon specialization" cannot evolve without access to complimentary caloric energy through fat-rich or carbohydrate-rich resources. By extension, the evolution of storage-based societies requires this problem be solved prior to or in tandem with-salmon intensification. Without such solutions, increased mortality and reproductive rates would have made salmon reliance unsustainable. This insight is in line with genomic research suggesting protein toxicity avoidance was a powerful evolutionary force, possibly linked to genetic adaptations among First Americans. It is also relevant to evaluating the plausibility of other purportedly "focal" economies and informs understanding of the many solutions varied global societies have engineered to overcome physiological protein limits.
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Affiliation(s)
- Shannon Tushingham
- Department of Anthropology, Washington State University, Pullman, Washington, USA
| | | | - Robert L Bettinger
- Department of Anthropology, University of California, Davis, California, USA
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14
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Hiatt E, Belliard C, Lloyd Call MA, Jefferies LK, Kener M, Eggett DL, Richards R. Household Food and Water Emergency Preparedness Practices Across the United States. Disaster Med Public Health Prep 2021;:1-9. [PMID: 33820591 DOI: 10.1017/dmp.2020.480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE To evaluate food and water storage practices in the United States, including the extent that government emergency preparedness guidelines were followed. METHODS Qualtrics panelists (n = 572) completed a 142-item online survey in August 2014. Cognitive interviews (n = 5) and pilot data (n = 14) informed survey development. Descriptive statistics were used to analyze quantitative data. Open-ended responses related to water storage preparation were classified into 5 categories. RESULTS Many respondents reported being somewhat or well prepared to provide food and water for their households during a large-scale disaster or emergency. Only 53% met Federal Emergency Management Agency (FEMA) guidelines to have water last at least 3 days. Based on respondents' self-report, it appeared that those who prepared personally-filled containers for water did not carefully follow FEMA instructions. Most respondents had non-perishable foods available, with 96% meeting the FEMA guidelines of at least 3 days of storage. CONCLUSION Households were generally prepared to provide food and, to a lesser extent, water in emergency situations, but were not consistently following FEMA guidelines. Additional easy-to-follow, evidence-based information may better help citizens accurately implement food and water storage emergency preparedness guidelines.
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Vasconcelos H, Coelho LCC, Matias A, Saraiva C, Jorge PAS, de Almeida JMMM. Biosensors for Biogenic Amines: A Review. Biosensors (Basel) 2021; 11:bios11030082. [PMID: 33805834 PMCID: PMC8000219 DOI: 10.3390/bios11030082] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/08/2021] [Accepted: 03/09/2021] [Indexed: 01/11/2023]
Abstract
Biogenic amines (BAs) are well-known biomolecules, mostly for their toxic and carcinogenic effects. Commonly, they are used as an indicator of quality preservation in food and beverages since their presence in higher concentrations is associated with poor quality. With respect to BA’s metabolic pathways, time plays a crucial factor in their formation. They are mainly formed by microbial decarboxylation of amino acids, which is closely related to food deterioration, therefore, making them unfit for human consumption. Pathogenic microorganisms grow in food without any noticeable change in odor, appearance, or taste, thus, they can reach toxic concentrations. The present review provides an overview of the most recent literature on BAs with special emphasis on food matrixes, including a description of the typical BA assay formats, along with its general structure, according to the biorecognition elements used (enzymes, nucleic acids, whole cells, and antibodies). The extensive and significant amount of research that has been done to the investigation of biorecognition elements, transducers, and their integration in biosensors, over the years has been reviewed.
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Affiliation(s)
- Helena Vasconcelos
- School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal; (H.V.); (C.S.)
- INESC TEC—Institute for Systems and Computer Engineering, Technology and Science and Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (L.C.C.C.); (A.M.); (P.A.S.J.)
| | - Luís C. C. Coelho
- INESC TEC—Institute for Systems and Computer Engineering, Technology and Science and Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (L.C.C.C.); (A.M.); (P.A.S.J.)
| | - Ana Matias
- INESC TEC—Institute for Systems and Computer Engineering, Technology and Science and Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (L.C.C.C.); (A.M.); (P.A.S.J.)
| | - Cristina Saraiva
- School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal; (H.V.); (C.S.)
| | - Pedro A. S. Jorge
- INESC TEC—Institute for Systems and Computer Engineering, Technology and Science and Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (L.C.C.C.); (A.M.); (P.A.S.J.)
- Department. of Physics and Astronomy, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal
| | - José M. M. M. de Almeida
- INESC TEC—Institute for Systems and Computer Engineering, Technology and Science and Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (L.C.C.C.); (A.M.); (P.A.S.J.)
- Department of Physics, School of Science and Technology, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
- Correspondence:
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16
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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Jacxsens L, Skjerdal T, Da Silva Felicio MT, Hempen M, Messens W, Lindqvist R. Guidance on date marking and related food information: part 1 (date marking). EFSA J 2020; 18:e06306. [PMID: 33304412 PMCID: PMC7709047 DOI: 10.2903/j.efsa.2020.6306] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
A risk-based approach was developed to be followed by food business operators (FBO) when deciding on the type of date marking (i.e. 'best before' date or 'use by' date), setting of shelf-life (i.e. time) and the related information on the label to ensure food safety. The decision on the type of date marking needs to be taken on a product-by-product basis, considering the relevant hazards, product characteristics, processing and storage conditions. The hazard identification is food product-specific and should consider pathogenic microorganisms capable of growing in prepacked temperature-controlled foods under reasonably foreseeable conditions. The intrinsic (e.g. pH and aw), extrinsic (e.g. temperature and gas atmosphere) and implicit (e.g. interactions with competing background microbiota) factors of the food determine which pathogenic and spoilage microorganisms can grow in the food during storage until consumption. A decision tree was developed to assist FBOs in deciding the type of date marking for a certain food product. When setting the shelf-life, the FBO needs to consider reasonably foreseeable conditions of distribution, storage and use of the food. Key steps of a case-by-case procedure to determine and validate the shelf-life period are: (i) identification of the relevant pathogenic/spoilage microorganism and its initial level, (ii) characterisation of the factors of the food affecting the growth behaviour and (iii) assessment of the growth behaviour of the pathogenic/spoilage microorganism in the food product during storage until consumption. Due to the variability between food products and consumer habits, it was not appropriate to present indicative time limits for food donated or marketed past the 'best before' date. Recommendations were provided relating to training activities and support, using 'reasonably foreseeable conditions', collecting time-temperature data during distribution, retail and domestic storage of foods and developing Appropriate Levels of Protection and/or Food Safety Objectives for food-pathogen combinations.
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17
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Janei V, Haifig I, Schönhaus GC, Costa-Leonardo AM. Gut Content and Laboratory Survival of the Termite Cornitermes cumulans (Isoptera: Termitidae: Syntermitinae) with Different Diets Including Nest Stored Food. Neotrop Entomol 2020; 49:677-684. [PMID: 32705452 DOI: 10.1007/s13744-020-00796-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Accepted: 06/09/2020] [Indexed: 06/11/2023]
Abstract
Cornitermes cumulans (Kollar, 1832) is a mound-building termite that stores food nodules in the nest, which seems to be pre-chewed and regurgitated by workers. Information on the food resources used by this species is still scarce, and this study aimed to understand the feeding habits of C. cumulans using a qualitative analysis of the worker gut contents, and to select the best food to keep termites under laboratorial conditions. Thus, four food resources and five artificial diets were tested to evaluate the laboratory survival of C. cumulans. Food nodules from nests were used as a positive control, and no food was available in cages for negative control. Ten replicates using 30 workers plus three soldiers were performed for each type of food and for each control. The experiments were daily examined for termite survival during a 40-day period. Data were analyzed using the log-rank (Mantel-cox) test (P < 0.05). The qualitative analysis of the gut contents showed different materials, such as plant parts, fungi, and minerals. Data analysis showed that all of the survival curves of termites fed with artificial diets and food items were significantly different from that obtained with termites fed on food nodules, which showed the highest survival, followed by the diets of α-cellulose, corn stalk, and sugarcane bagasse. Then, our findings showed that the most adequate artificial foods to maintain populations of C. cumulans in the laboratory were the diets of α-cellulose, corn stalk, and sugarcane bagasse.
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Affiliation(s)
- V Janei
- Lab de Cupins, Depto de Biologia, Instituto de Biociências, Univ Estadual Paulista, UNESP, Rio Claro, SP, Brasil
| | - I Haifig
- Center for Natural and Human Sciences, Federal Univ of ABC, UFABC, São Bernardo do Campo, Brasil
| | - G C Schönhaus
- Lab de Cupins, Depto de Biologia, Instituto de Biociências, Univ Estadual Paulista, UNESP, Rio Claro, SP, Brasil
| | - A M Costa-Leonardo
- Lab de Cupins, Depto de Biologia, Instituto de Biociências, Univ Estadual Paulista, UNESP, Rio Claro, SP, Brasil.
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18
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Abstract
Many physicochemical changes occur during food storage and processing, such as rancidity, hydrolysis, oxidation, and aging, which may alter the taste, flavor, and texture of food products and pose risks to public health. Analysis of these changes has become of great interest to many researchers. Mass spectrometry is a promising technique for the study of food and nutrition domains as a result of its excellent ability in molecular profiling, food authentication, and marker detection. In this review, we summarized recent advances in mass spectrometry techniques and their applications in food storage and processing. Furthermore, current technical challenges associated with these methodologies were discussed.
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Affiliation(s)
- Guodong Cao
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
| | - Kun Li
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
- State Key Laboratory of Cotton Biology, Key Laboratory of Plant Stress Biology, School of Life Sciences, Henan University, Kaifeng, Henan 475004, People's Republic of China
| | - Jinggong Guo
- State Key Laboratory of Cotton Biology, Key Laboratory of Plant Stress Biology, School of Life Sciences, Henan University, Kaifeng, Henan 475004, People's Republic of China
| | - Minghua Lu
- State Key Laboratory of Cotton Biology, Key Laboratory of Plant Stress Biology, School of Life Sciences, Henan University, Kaifeng, Henan 475004, People's Republic of China
| | - Yanjun Hong
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
- HKBU Institute of Research and Continuing Education, Shenzhen, Guangdong 518057, People's Republic of China
| | - Zongwei Cai
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
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19
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Alreshidi MM. Selected Metabolites Profiling of Staphylococcus aureus Following Exposure to Low Temperature and Elevated Sodium Chloride. Front Microbiol 2020; 11:834. [PMID: 32457719 PMCID: PMC7225588 DOI: 10.3389/fmicb.2020.00834] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Accepted: 04/07/2020] [Indexed: 11/13/2022] Open
Abstract
Staphylococcus aureus is one of the main foodborne pathogens that can cause food poisoning. Due to this reason, one of the essential aspects of food safety focuses on bacterial adaptation and proliferation under preservative conditions. This study was aimed to determine the metabolic changes that can occur following the exposure of S. aureus to either low temperature conditions or elevated concentrations of sodium chloride (NaCl). The results revealed that most of the metabolites measured were reduced in cold-stressed cells, when compared to reference controls. The major reduction was observed in nucleotides and organic acids, whereas mannitol was significantly increased in response to low temperature. However, when S. aureus was exposed to elevated NaCl, a significant increase was observed in the metabolite levels, particularly purine and pyrimidine bases along with organic acids. The majority of carbohydrates remained constant in the cells grown under ideal conditions and those exposed to elevated NaCl concentrations. Partial least square discriminate analysis (PLS-DA) of the metabolomic data indicated that both, prolonged cold stress and osmotic stress conditions, generated cells with different metabolic profiles, in comparison to the reference controls. These results provide evidence that, when bacterial cells exposed to low temperatures or high concentrations of NaCl, experience in situ homeostatic alterations to adapt to new environmental conditions. These data supported the hypothesis that changes in metabolic homeostasis were critical to the adaptive processes required for survival under alterations in the environmental conditions.
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Affiliation(s)
- Mousa M Alreshidi
- Department of Biology, College of Science, University of Ha'il, Hail, Saudi Arabia
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20
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Rodzik A, Pomastowski P, Sagandykova GN, Buszewski B. Interactions of Whey Proteins with Metal Ions. Int J Mol Sci 2020; 21:ijms21062156. [PMID: 32245108 PMCID: PMC7139725 DOI: 10.3390/ijms21062156] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/16/2020] [Accepted: 03/18/2020] [Indexed: 12/17/2022] Open
Abstract
Whey proteins tend to interact with metal ions, which have implications in different fields related to human life quality. There are two impacts of such interactions: they can provide opportunities for applications in food and nutraceuticals, but may lead to analytical challenges related to their study and outcomes for food processing, storage, and food interactions. Moreover, interactions of whey proteins with metal ions are complicated, requiring deep understanding, leading to consequences, such as metalloproteins, metallocomplexes, nanoparticles, or aggregates, creating a biologically active system. To understand the phenomena of metal–protein interactions, it is important to develop analytical approaches combined with studies of changes in the biological activity and to analyze the impact of such interactions on different fields. The aim of this review was to discuss chemistry of β-lactoglobulin, α-lactalbumin, and lactotransferrin, their interactions with different metal ions, analytical techniques used to study them and the implications for food and nutraceuticals.
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Affiliation(s)
- Agnieszka Rodzik
- Department of Environmental Chemistry and Bioanalysis, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7, 87-100 Toruń, Poland; (A.R.); (G.N.S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Wileńska 4, 87-100 Toruń, Poland
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Wileńska 4, 87-100 Toruń, Poland
- Correspondence: ; Tel.: +48-56-6114308; Fax: +48-56-6656038
| | - Gulyaim N. Sagandykova
- Department of Environmental Chemistry and Bioanalysis, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7, 87-100 Toruń, Poland; (A.R.); (G.N.S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Wileńska 4, 87-100 Toruń, Poland
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalysis, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7, 87-100 Toruń, Poland; (A.R.); (G.N.S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Wileńska 4, 87-100 Toruń, Poland
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21
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Ou A, Wang K, Mao Y, Yuan L, Ye Y, Chen L, Zou Y, Huang T. First Report on the Rapid Detection and Identification of Methicillin-Resistant Staphylococcus aureus (MRSA) in Viable but Non-culturable (VBNC) Under Food Storage Conditions. Front Microbiol 2020; 11:615875. [PMID: 33488559 PMCID: PMC7817642 DOI: 10.3389/fmicb.2020.615875] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Accepted: 11/23/2020] [Indexed: 02/05/2023] Open
Abstract
Formation of viable but non-culturable (VBNC) status in methicillin-resistant Staphylococcus aureus (MRSA) has never been reported, and it poses a significant concern for food safety. Thus, this study aimed to firstly develop a rapid, cost-effective, and efficient testing method to detect and differentiate MRSA strains in the VBNC state and further apply this in real food samples. Two targets were selected for detection of MRSA and toxin, and rapid isothermal amplification detection assays were developed based on cross-priming amplification methodology. VBNC formation was performed for MRSA strain in both pure culture and in artificially contaminated samples, then propidium monoazide (PMA) treatment was further conducted. Development, optimization, and evaluation of PMA-crossing priming amplification (CPA) were further performed on detection of MRSA in the VBNC state. Finally, application of PMA-CPA was further applied for detection on MRSA in the VBNC state in contaminated food samples. As concluded in this study, formation of the VBNC state in MRSA strains has been verified, then two PMA-CPA assays have been developed and applied to detect MRSA in the VBNC state from pure culture and food samples.
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Affiliation(s)
- Aifen Ou
- Department of Food, Guangzhou City Polytechnic, Guangzhou, China
| | - Kan Wang
- Center for Translational Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
| | - Yanxiong Mao
- Key Laboratory of Respiratory Disease of Zhejiang Province, Department of Respiratory and Critical Care Medicine, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou, China
| | - Lei Yuan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Yanrui Ye
- School of Biological Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Yimin Zou
- Key Laboratory of Respiratory Disease of Zhejiang Province, Department of Respiratory and Critical Care Medicine, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou, China
- *Correspondence: Yimin Zou,
| | - Tengyi Huang
- Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
- Tengyi Huang,
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22
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Rillig MC, Lehmann A, Lehmann J, Camenzind T, Rauh C. Soil Biodiversity Effects from Field to Fork. Trends Plant Sci 2018; 23:17-24. [PMID: 29146430 DOI: 10.1016/j.tplants.2017.10.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 10/05/2017] [Accepted: 10/23/2017] [Indexed: 06/07/2023]
Abstract
Our knowledge of soil biodiversity in agriculture in general is currently increasing rapidly. However, almost all studies have stopped with the quantification of soil biodiversity effects on crops at harvest time, ignoring subsequent processes along the agrifood chain until food arrives on our plates. Here we develop a conceptual framework for the study of such postharvest effects. We present the main mechanisms (direct and indirect) via which soil biodiversity can influence crop quality aspects and give examples of how effects at harvest time may become attenuated through postharvest operations and how biodiversity may also affect some of these operations (i.e., storage) themselves. Future research with a broader focus has the potential to unveil how soil biodiversity may benefit from what ends up on our forks.
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Affiliation(s)
- Matthias C Rillig
- Freie Universität Berlin, Institut für Biologie, D-14195 Berlin, Germany; Berlin-Brandenburg Institute of Advanced Biodiversity Research (BBIB), D-14195 Berlin, Germany.
| | - Anika Lehmann
- Freie Universität Berlin, Institut für Biologie, D-14195 Berlin, Germany; Berlin-Brandenburg Institute of Advanced Biodiversity Research (BBIB), D-14195 Berlin, Germany
| | - Johannes Lehmann
- Cornell University, College of Agriculture and Life Sciences, Ithaca, NY 14853, USA
| | - Tessa Camenzind
- Freie Universität Berlin, Institut für Biologie, D-14195 Berlin, Germany; Berlin-Brandenburg Institute of Advanced Biodiversity Research (BBIB), D-14195 Berlin, Germany
| | - Cornelia Rauh
- Technische Universität Berlin, Department of Food Biotechnology and Food Process Engineering, D-14195 Berlin, Germany
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Whelan S, Strickland D, Morand-Ferron J, Norris DR. Reduced reproductive performance associated with warmer ambient temperatures during incubation in a winter-breeding, food-storing passerine. Ecol Evol 2017; 7:3029-3036. [PMID: 28480002 PMCID: PMC5415522 DOI: 10.1002/ece3.2864] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2016] [Revised: 01/30/2017] [Accepted: 02/13/2017] [Indexed: 11/07/2022] Open
Abstract
Timing of reproduction can influence individual fitness whereby early breeders tend to have higher reproductive success than late breeders. However, the fitness consequences of timing of breeding may also be influenced by environmental conditions after the commencement of breeding. We tested whether ambient temperatures during the incubation and early nestling periods modulated the effect of laying date on brood size and dominant juvenile survival in gray jays (Perisoreus canadensis), a sedentary boreal species whose late winter nesting depends, in part, on caches of perishable food. Previous evidence has suggested that warmer temperatures degrade the quality of these food hoards, and we asked whether warmer ambient temperatures during the incubation and early nestling periods would be associated with smaller brood sizes and lower summer survival of dominant juveniles. We used 38 years of data from a range‐edge population of gray jays in Algonquin Provincial Park, Ontario, where the population has declined over 50% since the study began. Consistent with the “hoard‐rot” hypothesis, we found that cold temperatures during incubation were associated with larger brood sizes in later breeding attempts, but temperatures had little effect on brood size for females breeding early in the season. This is the first evidence that laying date and temperature during incubation interactively influence brood size in any bird species. We did not find evidence that ambient temperatures during the incubation period or early part of the nestling period influenced summer survival of dominant juveniles. Our findings provide evidence that warming temperatures are associated with some aspects of reduced reproductive performance in a species that is reliant on cold temperatures to store perishable food caches, some of which are later consumed during the reproductive period.
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Affiliation(s)
- Shannon Whelan
- Department of Biology University of Ottawa Ottawa ON Canada
| | | | | | - D Ryan Norris
- Department of Integrative Biology University of Guelph Guelph ON Canada
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Kim MJ, Park HR, Lee SJ. Guideline for proper usage of time temperature integrator (TTI) avoiding underestimation of food deterioration in terms of temperature dependency: A case with a microbial TTI and milk. Food Sci Biotechnol 2016; 25:713-9. [PMID: 30263328 DOI: 10.1007/s10068-016-0124-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 01/18/2016] [Accepted: 02/01/2016] [Indexed: 10/21/2022] Open
Abstract
Time-temperature integrators (TTIs) can be used to predict food deterioration. However, underestimation of the magnitude of deterioration is not desirable. This study aims to establish guidelines in terms of temperature dependency (Arrhenius activation energy, Ea) to avoid such underestimation by proper use of TTIs. A case study was executed with a microbial TTI and milk. The Ea of the TTI color change was 106 kJ/mol and those of milk deterioration factors aerobic mesophilic bacteria count, lactic acid bacteria count, ln lactic acid %, and pH were 101, 107, 122, and 145 kJ/mol, respectively. The deterioration factors with values of Ea larger than that of TTI, ln lactic acid %, LAB, and pH, were found to be underestimated as compared to their actual levels by prediction from TTI color change, leading to potential consumption of deteriorated milk.
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Eisen RJ, Enscore RE, Atiku LA, Zielinski-Gutierrez E, Mpanga JT, Kajik E, Andama V, Mungujakisa C, Tibo E, MacMillan K, Borchert JN, Gage KL. Evidence that rodent control strategies ought to be improved to enhance food security and reduce the risk of rodent-borne illnesses within subsistence farming villages in the plague-endemic West Nile region, Uganda. Int J Pest Manag 2013; 59:259-270. [PMID: 26500395 PMCID: PMC4615535 DOI: 10.1080/09670874.2013.845321] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Rodents pose serious threats to human health and economics, particularly in developing countries where the animals play a dual role as pests: they are reservoirs of human pathogens, and they inflict damage levels to stored products sufficient to cause food shortages. To assess the magnitude of the damage caused by rodents to crops, their level of contact with humans, and to better understand current food storage and rodent control practices, we conducted a survey of 37 households from 17 subsistence farming villages within the West Nile region of Uganda. Our survey revealed that rodents cause both pre- and post-harvest damage to crops. Evidence of rodent access to stored foods was reported in conjunction with each of the reported storage practices. Approximately half of the respondents reported that at least one family member had been bitten by a rat within the previous three months. Approximately two-thirds of respondents practiced some form of rodent control in their homes. The abundance of rodents was similar within homes that practiced or did not practice rodent control. Together, our results show that current efforts are inadequate for effectively reducing rodent abundance in homes.
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Affiliation(s)
- Rebecca J. Eisen
- Division of Vector-Borne Diseases, Centers for Disease Control and Prevention, 3156 Rampart Road, Fort Collins, CO 80522, USA
| | - Russell E. Enscore
- Division of Vector-Borne Diseases, Centers for Disease Control and Prevention, 3156 Rampart Road, Fort Collins, CO 80522, USA
| | | | - Emily Zielinski-Gutierrez
- Division of Vector-Borne Diseases, Centers for Disease Control and Prevention, 3156 Rampart Road, Fort Collins, CO 80522, USA
| | | | | | | | | | | | - Katherine MacMillan
- Division of Vector-Borne Diseases, Centers for Disease Control and Prevention, 3156 Rampart Road, Fort Collins, CO 80522, USA
| | - Jeff N. Borchert
- Division of Vector-Borne Diseases, Centers for Disease Control and Prevention, 3156 Rampart Road, Fort Collins, CO 80522, USA
| | - Kenneth L. Gage
- Division of Vector-Borne Diseases, Centers for Disease Control and Prevention, 3156 Rampart Road, Fort Collins, CO 80522, USA
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Abstract
Whereas long-term storage of liquid food in the crops of worker ants and storage of dry seeds are well-known, widespread, and sometimes spectacular phenomena, there have been no previous reports documenting the storage of dead insect prey. Predacious ants typically devour their insect prey within a short time. Given a bonanza of insect prey, the fire ant, Solenopsis invicta, desiccates small pieces of these insects (creating insect “jerky”) and stockpiles these pieces in its mound, immediately below the mound surface, the driest and warmest location in the nest. Feeding colonies fluorescently dyed beetle larvae, and searching for fluorescence at night under ultraviolet light illumination verified such stockpiling. Stockpiles ranged from a few pieces to hundreds. Ant larvae in field colonies fed a single dose of dyed beetle larvae remained fluorescent for about two weeks. Laboratory colonies were fed a single dose of dyed larvae and then either starved of insect food, or fed on undyed larvae. All larvae in starved colonies remained strongly fluorescent for four weeks, whereas those in fed colonies gradually declined in fluorescence, showing that in the absence of an inflow of insect prey, workers in the starved colonies fed the dried insect fragments to larvae. Storage of dried food is easily overlooked, and it is possible that it is not limited to fire ants.
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Affiliation(s)
- Glivery G. Gayahan
- Department of Biological Science, Florida State University, Tallahassee, FL 32306-4370
| | - Walter R. Tschinkel
- Department of Biological Science, Florida State University, Tallahassee, FL 32306-4370
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