Journal of food protection最新文献

Soft drinks are widely consumed nonalcoholic beverages worldwide, and their increasing intake across all age groups in Bangladesh raises significant public health concerns about potential chemical contamination. This study measured toxic heavy metals (Cr, As, Pb) and essential minerals (Fe, Cu, Mg) in 40 soft drinks samples from 20 brands, packaged in plastic bottles and canned in Bangladesh. Metal quantification was conducted using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), and health risk assessments were performed based on Estimated Daily Intake (EDI), Target Hazard Quotient (THQ), Total Target Hazard Quotient (TTHQ), and Target Carcinogenic Risk (TCR). Results showed that the mean concentrations ranged from 0.025-0.31 mg/L for Cr, 0.008-0.12 mg/L for As, 0.18-0.95 mg/L for Cu, 0.95-4.62 mg/L for Fe, 0.015-0.18 mg/L for Pb, and 2.85-11.24 mg/L for Mg. Several samples exceeded WHO/FAO permissible limits, particularly for Cr, As, Fe, and Pb. EDI values for most metals were within recommended thresholds, Pb (0.004-0.048 mg/kg/day) and Fe (0.025-0.12 mg/kg/day) exceeded safe intake limits in some samples. THQ values were <1 for individual metals, while cumulative TTHQ values reached up to 1.86 in some samples, indicating potential long-term non-carcinogenic health risks. TCR values for Cr (1.18×10^-4 plastic; 5.68×10^-5 canned) and As (1.26×10^-4 plastic; 6.26×10^-5 canned) exceeded the acceptable risk limit (1×10^-4), suggesting carcinogenic potential. These findings emphasize the need for routine monitoring, stronger regulatory frameworks, and proactive policies to ensure the safety of soft drinks and protect public health in the future.

The aim of this study was to conduct a systematic evaluation of the content, bioaccessibility and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in different types of aquatic products subjected to different cooking methods. The variations of PAHs contents and bioaccessibility in 12 types of aquatic products (including fish, shrimp and crab) under four different heating methods (frying, grilling, steaming and boiling) were investigated. The results showed frying and grilling increased total PAHs concentrations in all samples and led to the detection of more PAHs compounds. Contrary to expectations, steaming and boiling did not reduce PAHs in some samples (e.g., Portunus sanguinolentus), instead, they resulted in increased PAH levels. ΣPAH4 and benzo[a]pyrene (BaP) levels in all samples remained below EU limits (12 and 2 µg/kg, respectively). BaP was undetected in raw samples but trace levels (below quantification limits) appeared in fried Portunus trituberculatus, Portunus sanguinolentus, grass carp, large yellow croaker and ribbon fish. Grilled crabs presented the highest PAHs levels and the strongest interaction effects between cooked treatments and species. Cooked samples showed significantly lower ΣPAH bioaccessibility than raw tissues (p < 0.01), with no differences among cooking methods or aquatic species under the same conditions. The risk assessments indicated that the incremental lifetime cancer risks (ILCR) for all cooking methods remained below the negligible threshold (ILCR < 1 × 10^-6). However, frying and grilling results in higher ILCR values than steaming and boiling, emphasizing the critical role of bioaccessibility in refining risk assessments.

Hand hygiene is fundamental in reducing foodborne illness risk, yet current guidance in the U.S. Food and Drug Administration (FDA) Food Code may not fully reflect evidence on product performance or realistic foodservice practices. This study evaluated the in vivo effectiveness of a commercially available non-antibacterial foaming hand wash and an alcohol-based hand sanitizer (ABHS) in reducing bacterial load on hands and transfer to food. Twelve subjects were tested using ASTM E2784 with Escherichia coli (ATCC #10536) as the challenge organism. All subjects used a consistent, standardized technique for each condition. Hand wash was assessed at 5-, 15-, and 20-s lather durations, while ABHS was tested at one dose and with two doses and paper towel use ("SaniOnce"). Mean log10 reductions on hands and bacterial transfer to melon balls were measured. Hand wash always produced substantial reductions, with no significant differences (p>0.05): mean log reductions were 2.95, 2.86, and 3.00, with corresponding mean transfers of 4.85, 4.76, and 4.64 for 5-, 15-, and 20-s respectively. ABHS interventions demonstrated superior efficacy (p≤0.05). A single ABHS dose achieved a mean log reduction of 4.06 with transfer of 2.58, while SaniOnce yielded the greatest effect (4.99 reduction, 1.88 transfer). Results suggest that well-formulated hand washes can be effective even at shorter lathering durations, and ABHS provides greater antibacterial efficacy on lightly soiled hands. These findings support modernizing FDA Food Code guidance to allow situational use of ABHS independently in foodservice settings and to allow shorter wash times when good handwashing technique is practiced.

Biogenic amines are nitrogenous compounds formed by amino acid decarboxylation, and their excessive accumulation in cheese may cause adverse health effects. This systematic review aimed to evaluate the effectiveness of probiotic strains and physicochemical factors in reducing biogenic amine levels during cheese ripening. Following PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines, a comprehensive literature search was conducted in PubMed, Scopus, Web of Science, ScienceDirect, and Google Scholar for studies published between 2010 and 2024. Fourteen studies met the inclusion criteria. Among the identified biogenic amines, tyramine and histamine were most frequently reported at high concentrations. The combination of Lactobacillus acidophilus and Lactiplantibacillus plantarum demonstrated the highest efficacy, achieving up to 80% reduction in total biogenic amine levels. Optimal physicochemical conditions, including maintaining a pH range of 5.0-5.4, a ripening temperature around 15 °C, and a maturation period of 3-4 months, enhanced the efficiency of probiotic interventions. Environmental factors such as salt, moisture, fat content, and packaging methods significantly influenced biogenic amine accumulation. Integrating selected probiotics with controlled ripening parameters can minimize biogenic amine levels and improve cheese safety and quality. However, due to heterogeneity in probiotic strains, cheese types, and analytical techniques among the included studies, further standardized and large-scale investigations are required to better understand the mechanisms and optimize strategies for biogenic amine reduction in cheese production.

Food safety in low- and middle-income countries (LMICs) is often compromised by informal fruit and vegetable markets due to poor infrastructure, weak oversight, and unsafe handling. While the Knowledge-Attitude-Practice (KAP) framework is widely applied, links between knowledge and practice in these settings remain unclear. This study assessed KAP profiles of 111 vendors and 384 customers in an informal market in Kermanshah, Iran. The market mainly sells fresh vegetables (80-85%) and cut fruits (15-20%), typically displayed without refrigeration. Validated questionnaires revealed that only 23.4% of vendors met acceptable food safety standards, and 60% stored cut fruits improperly. Vendors, despite greater awareness, showed poorer hygiene than customers (p<0.001), who practiced safer behaviors such as hand hygiene and reusable bag use. Structural Equation Modeling indicated that knowledge influenced practice directly (β=0.35) and indirectly via attitude (β=0.42), with attitude being the strongest predictor (β=0.50, p<0.001). Prior municipal training increased vendors' odds of high KAP scores 4.35-fold (95% CI: 1.20-16.7). Findings highlight the need for tailored interventions in LMICs' informal markets, combining vendor training, practical support, and infrastructure improvements to close the knowledge-practice gap.