Journal of Food Safety最新文献

Ensuring food quality and safety is a global priority due to increasing concerns over contamination, spoilage, and foodborne illnesses. Traditional methods for monitoring food quality are frequently tedious, time-consuming, and not sensitive enough to detect trace amounts of contaminants. Microbial biosensors provide speedy, specific, and sensitive alternatives by employing enzymes, antibodies, or genetically engineered microbial cells as the recognition elements coupled with optical, electrochemical, or thermal transducers. These biosensors employ biological recognition elements such as enzymes, antibodies, or genetically engineered microbial cells coupled with transducers like electrochemical, optical, or thermal systems to detect target analytes. The major advancements in sensor miniaturization, real-time analysis, and on-site applications are highlighted. While biosensors offer unmistakable benefits in food safety and quality control, stability, matrix interference, and scalability remain issues. Future prospects involve nanotechnology-based stabilization and machine learning-based signal processing to surmount present limitations. This review offers a critical overview of the challenges and opportunities in transferring microbial biosensor technology from the laboratory to the industry.

The aim of this study was to assess the perception and awareness of food safety requirements among food business operators involved in the large-scale retail trade. In the first phase of the survey, the determination of aerobic colony count, total coliforms, beta-glucuronidase positive Escherichia coli and coagulase-positive staphylococci, as well as two pathogenic microorganisms (Listeria monocytogenes and Salmonella spp.) was carried out on food contact surfaces in different points of sale of raw meat, gastronomy products, fish products, and fruits and vegetables. The aerobic colony count ranged from < 1 to a maximum of 2600 CFU/cm², while L. monocytogenes and Salmonella spp. were found on only two food contact surfaces. The second phase of this study aimed to investigate the level of knowledge and understanding of hygiene and regulatory requirements among food business operators. Expert consultants conducted interviews with managers and operators working in the points of sale and performed an accurate inspection by compiling a checklist on regulatory requirements. Wide variability was observed among the investigated supermarkets, and the most common non-conformities were associated with the hygiene level of work premises, as well as good manufacturing practice and personal hygiene. This finding highlights the importance of regular training of personnel and the consistent repetition of food safety and hygiene topics in these training programs. The continuous implementation of staff training could benefit both safety and quality of food products, meeting the expectations of all customers and business partners involved in the large-scale retail trade.

Oenothera biennis L. seeds are known for their diverse biological activities, including potential antibacterial properties. However, limited research has been conducted on their antibacterial mechanisms. This study aimed to evaluate the antibacterial activity of O. biennis seed ethanolic extract (OBE) using Staphylococcus aureus as the tested bacterial strain and its underlying mechanisms. Liquid chromatography-mass spectrometry (LC–MS) analysis identified several bioactive compounds in OBE, including flavonoids, phenolics, alkaloids, and terpenoids, which are known for their antibacterial effects. The minimum inhibitory concentration (MIC) of OBE against S. aureus was determined to be 2 mg mL⁻¹. The study also investigated the antibacterial mechanisms of OBE, and the results showed that OBE disrupted bacterial cell integrity and increased membrane permeability. Additionally, OBE was found to inhibit bacterial respiration and glucose metabolism pathways, particularly the EMP pathway. This study provides evidence of the potential of O. biennis seeds as a natural antibacterial agent for use in the food or pharmaceutical industries.

This study evaluated the antibacterial activity of ZIF-8, Fe-ZIF-8, and Cu-ZIF-8 at different molar ratios against Salmonella Typhimurium ATCC13311 on loose-leaf lettuce (Lactuca sativa) and compared it with the effectiveness of the standard chlorine washing method used in the fresh produce industry. Loose-leaf lettuce leaves were treated by rinsing and spraying with (1) 200 ppm chlorine, (2) ZIF-8 nanoparticle solutions, (3) Fe-ZIF-8 10%, 20%, 30%, and 40% nanoparticle solutions, and (4) Cu-ZIF-8 10%, 20%, 30%, and 40% nanoparticle solutions. Antibacterial effectiveness was determined through disk diffusion and the minimum inhibitory concentration (MIC) assays. In addition to microbiological analysis, we assessed the cytotoxicity of the materials and monitored key quality parameters of the treated lettuce, including moisture content, color, pH, and texture, during 15 days of storage at 21°C. When applied to fresh lettuce leaves, the ZIF-8-based nanoparticle treatments significantly (p < 0.05) reduced S. typhimurium contamination levels, with Cu-ZIF-8 30% achieving a 3-log CFU/mL reduction within just 2 min, surpassing the performance of standard 200 ppm chlorine treatments. ZIF-8 and Fe-ZIF-8 treatments were also more effective than chlorine. The quality of leaves was not affected (p > 0.05) when exposed to Fe-ZIF-8 and Cu-ZIF-8 solutions. However, a noticeable decline in crispness was observed after 15 days of storage at 21°C, particularly in Cu-ZIF-8–treated samples. These results support the potential application of metal-doped ZIF-8 nanoparticles as a promising alternative to conventional sanitizers for enhancing microbial safety and shelf life in fresh produce, with further optimization needed to address long-term textural effects.

Contamination of minimally processed foods by pathogenic microorganisms is a food safety concern to consumers, food industries, and governmental agencies. The objectives of this research were to evaluate the inactivation of Listeria monocytogenes and Salmonella Typhimurium by cottonseed protein isolates (CSPI), a sanitizer, and their combinations in vitro, and on various types of seed. Glanded (CSPI-Gd) or glandless (CSPI-Gl) protein isolates, and sanitizer were applied to pathogens in vitro and on seeds. CSPI-Gl and CSPI-Gd had significant (p < 0.05) antimicrobial activity against L. monocytogenes and Salmonella enterica serovar Typhimurium, revealing comparable biocidal effects of CSPI to sanitizer. CSPI, applied at 0.05%, and incubated with the bacterial composite, inactivated > 6.0 log of S. Typhimurium and > 5.0 log of L. monocytogenes. In assays of CSPI-Gl + sanitizer + pathogens and CSPI-Gd + sanitizer + pathogens, increased bacterial reductions occurred. Salmonella Typhimurium reductions on pathogen-inoculated seed types ranged from 0.50–2.68 log, with enhanced bacterial inactivation by sanitizer supplementation. CSPI had limited detrimental effects on seed germination. Applications of CSPI-Gl, CSPI-Gd, sanitizer, and their combinations can enhance foodborne pathogen inactivation.

Talinum triangulare is an herb considered a nonconventional leafy food plant adapted to hot, humid climates and low-fertility soils, commonly used in soups due to its high nutritional value. It is an excellent alternative for food security in communities with limited access to conventional vegetables. However, despite its easy propagation by cuttings, its productivity can be greater if associated with Arbuscular Mycorrhizal Fungi (AMF). This study explored the symbiotic association between stem cuttings of T. triangulare and a mix of arbuscular mycorrhizal fungi (AMF) with the families Racocetraceae and Glomeraceae as the most abundant, comparing mycorrhizal and non-mycorrhizal treatments to improve root growth and nutrient absorption. The treatment with AMF resulted in increases of 105%, 215%, 83%, and 16% for the number of leaves, leaf area, number of shoots, and stem diameter, respectively, compared to the treatment without AMF. There was no significant difference in plant height. Plants with AMF had fresh and dry weights 159% and 212% higher, respectively, than those without AMF. The leaf area of plants with AMF was twice as large as that of the treatment without AMF. Regarding the root system, plants with AMF had root lengths, volumes, and fresh weights 29%, 81%, and 400% higher, respectively. The presence of AMF significantly increased the accumulation of antioxidant compounds, including total phenols, flavonoids, and carotenoids, and increased antioxidant capacity by the FRAP and DPPH assays. Plants with AMF had chlorophyll and carotenoid accumulation 2.5 times higher. Foliar phosphorus accumulated four times more with AMF, and protein, soluble sugar, and amino acid accumulation also increased. Overall, AMF promoted better plant growth and development through mycorrhizal symbiosis, enhancing nutrient absorption. In conclusion, AMF symbiosis significantly enhances T. triangulare growth, nutrient uptake, and antioxidant activity. This highlights the potential of AMF as a sustainable alternative to improve plant development in agriculture.

A Poultry Food Assess Risk Model (PFARM) for Salmonella and chicken gizzards was developed and published in four steps because of its complexity. In the present study, outputs from the first three steps were combined to predict consumer responses of no response, infection, illness, hospitalization, and death. The PFARM found that salmonellosis (illness, hospitalization, or death) was a rare event (15 cases per 100,000 consumers) that occurred by random chance when multiple risk factors occurred together. Sensitivity analysis indicated that the risk factors for salmonellosis were cross-contamination and growth on lettuce, Salmonella serotype and number at consumption, buffering capacity of the meal, and consumer health and immunity. Scenario analysis indicated that initial Salmonella prevalence, number, and serotype changed (p ≤ 0.05) over time in the simulated production chain but were poor indicators of salmonellosis because they did not consider the identified risk factors for salmonellosis. Based on lessons learned in the COVID-19 pandemic, the economics of salmonellosis, and the results of the current study, it was concluded that the best indicator of poultry food safety was the PFARM prediction of the cases of severe salmonellosis (hospitalization and death) per lot (1000 kg) of chicken gizzards. Interestingly, cases of severe salmonellosis per lot of chicken gizzards did not change across time in the production chain despite significant changes in Salmonella prevalence, number, and serotype at final product testing. This may explain why the current approach to poultry food safety is not reducing rates of foodborne salmonellosis.

Bacteria propagate during storage of raw meat, leading to spoilage. We developed a lateral flow immunochromatographic assay (LFIA) to rapidly assess the freshness/spoilage of raw meats. Amplicon analysis was performed on raw meats immediately after purchase and after being stored aerobically at 4°C for 10 days. The proportion of Pseudomonas increased 2.2–15.5 times as spoilage progressed. We prepared antibodies against putative Pseudomonas lundensis, Pseudomonas fragi, Pseudomonas bubulae/Pseudomonas kulmbachensi mixture, and putative P. lundensis, Pseudomonas edaphica, Pseudomonas canadensis mixture isolated from spoiled meats, and developed LFIAs (Plfbk-LFIA and Plec-LFIA, respectively). When the specificities were investigated using 70 strains representing 61 species from 32 genera, as selected from culture collection strains and meat isolates, Plfbk-LFIA showed strong positivity only for P. fragi, and Plec-LFIA showed strong positivity only for Pseudomonas sp. isolated from meats. We purchased 36 types of commercially available meat (minced chicken, minced pork, ground beef, and chopped pork) from different stores and found that both LFIAs could distinguish between fresh and spoiled meats, exhibiting accuracies of 91.7% and 94.4%, respectively. Plfbk-LFIA and Plec-LFIA tended to become positive when the target bacterium counts in the samples were around 6 and 7 log CFU/g, respectively. As the assay requires only 1 h, including pre-processing time, our novel method could be used to evaluate freshness at manufacturing and sales sites within the manufacturing date, and may contribute to reducing food loss by providing a rapid and convenient method for quality assessment.