Journal of food protection最新文献

Plant-based yoghurt analogues have gained significant popularity recently. Key driving factors are lactose intolerance and the perception that plant-based foods are more sustainable than dairy alternatives. When preparing plant-based yoghurt analogues, often conventional yoghurt cultures are used, despite the fact that plant-based substrates differ significantly from milk. Enterococci are known for their broad carbohydrate utilization repertoire, and many strains are considered safe and are used as probiotics. In this study we explored the potential of enterococci for fermenting soymilk. Out of four strains tested, Enterococcus faecium BT0194, Enterococcus lactis B0167_2, E. lactis BT0173_2 and E. lactis CS4674, three acidified plain soymilk to a pH below 4.7 using an initial inoculum of 10⁶ cells/ml (standard inoculum when preparing yoghurt). Enterococcus is renowned for producing bacteriocins. Thus, we investigated whether the four strains could confer a bioprotective effect, and indeed a strong antimicrobial effect was observed against the tested pathogens. Three strains demonstrated α-galactosidase activity, which is necessary for degrading the indigestible and flatulence inducing α-galactosides raffinose, stachyose, and verbascose, which are undesirable in soymilk. Additionally, all tested strains had an ability to degrade phytic acid, an unwanted anti-nutrient found in many plant-based foods, including soymilk. In conclusion, our results demonstrate that the Enterococcus strains tested exhibit considerable potential for use in plant-based fermentations, due to efficient acidification capacity and a capacity to degrade phytic acid in soymilk.

Reports in literature indicate that ice cream has been associated with illnesses linked to several pathogens, including Listeria monocytogenes. Farm-produced ice cream and sorbet are commonly marketed in Switzerland, yet data on their bacteriological quality are scarce. This study assessed the prevalence of foodborne pathogens and hygiene indicator organisms in frozen dessert (ice cream and sorbet) produced and marketed by Swiss farms. Between June and September 2025, 100 samples (ice cream, n=61; sorbet, n=39) were collected from 48 farms across 10 cantons. Samples were analyzed qualitatively for Salmonella, Shiga toxin-producing Escherichia coli (STEC) and Listeria spp., and quantitatively for E. coli, Staphylococcus aureus and members of the Bacillus cereus group. Neither Salmonella, STEC, nor Listeria monocytogenes were detected. E. coli and S. aureus counts remained below 1 log CFU/g and 2 log CFU/g, respectively. Members of the B. cereus group (B. mosaicus subsp. cereus, B. mosaicus, B. mycoides, B. cereus s.s., B. toyonensis) were identified in 15% of samples, at levels ranging from 2.00 to 3.57 log CFU/g. One isolate of Bacillus mosaicus subsp. cereus harboring the cereulide synthetase gene cluster was recovered from an almond ice cream sample (2 log CFU/g). The findings indicate an overall absence of major bacterial pathogens and low levels of indicator organisms in Swiss farm ice cream and sorbet but highlight the relevance of B. cereus group members as potential hazards requiring monitoring.

Edible sprouts, including mung bean sprouts, are nutritionally valuable but have frequently been associated with foodborne outbreaks. Control measures like seed disinfection have not fully prevented outbreaks. This study evaluated the ability of spore-forming Bacillus strains isolated from mung bean sprouts to inhibit Escherichia coli O55:H7 colonization during seed sprouting. Several Bacillus isolates added to the germinating seeds reduced E. coli populations in sprouts by 4.0-5.4 log CFU/g compared to untreated controls. While some strains impacted sprout growth, highly antagonistic isolates, such as MBm1 and MBm6 demonstrated high antagonistic activity with no adverse effects. Notably, in vitro antagonistic activity on agar plate did not consistently predict inhibition of E. coli in sprout colonization assays, whereas colony morphology was a better predictor of in planta activity. Bacillus strains formed complex biofilms on agar and sprout surfaces, suggesting biofilm-mediated antagonism. Fluorescence microscopy confirmed reduced E. coli attachment and growth in the presence of antagonistic Bacillus strains. These findings indicate that Bacillus strains may serve as effective biocontrol agents to enhance sprout safety, and that multi-strain formulations may be required for broader protection. Further research is needed to validate efficacy against diverse pathogens and under commercial conditions.

Sesame was recently designated as the 9th major food allergen regulated in the US by the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act of 2021. FDA currently utilizes enzyme-linked immunosorbent assay (ELISA) methods to detect and quantify allergens in foods. In this study, we evaluated commercially available sesame ELISA kits for their suitability in the detection of sesame in various foods. ELISA kits were obtained from Morinaga Institute of Biological Science Inc., (MIoBS; Sesame ELISA Kit II), R-Biopharm® (RIDASCREEN® FAST Sesame), and Neogen® (Veratox® Sesame Allergen Quantitative Test Kit) and employed to analyze three sesame-spiked/incurred model foods (spice mix, hummus, and baked muffin) by three different analysts. Hummus was analyzed on Day 1 and Day 7 after its preparation to evaluate robustness in response to storage at 4 °C. MIoBS and RIDASCREEN Sesame ELISA kits demonstrated an intermediate precision between 1.8 and 27% and 13-27%, respectively, in all matrices, while the Veratox kit intermediate precision ranged from 3.1 to 14% for baked muffin and spice mix; but, failed to detect sesame in hummus samples due to a higher LoQ value. The RIDACREEN assay overestimated sesame content in all tested matrix samples with average recoveries ranging from 130 to 220%. The MIoBS Sesame ELISA kit demonstrated average recoveries ranging between 110 and 130% for the baked muffin and 110-170% for hummus, with reduced recovery between 41 and 51% in spice mix. The Veratox Sesame ELISA demonstrated high sesame recoveries up to 440% in baked muffin and 350% in spice mix. These results show that the immunochemical detection of sesame could vary based on differences in the ELISA kit platform, matrix, and allergen concentrations.

Power outages can compromise drinking water systems and the ability to control the temperature of refrigerated foods. However, few previous studies have examined people's practices and preparedness in this area. A cross-sectional survey was conducted to understand the preparedness and food and water safety practices of Ontario, Canada, residents at home during extended power outages and other emergencies. A survey was developed based on previous research and government guidelines and was administered to an online panel of Ontarians in June 2024. Descriptive analyses were conducted with key outcomes stratified by participant demographics. A total of 752 participants completed the survey. To determine the safety of perishable food in refrigerators during a power outage, 68.2% (n=512) of respondents considered the amount of time in the refrigerator. To keep perishable food safe for longer, 52.9% (n=398) of respondents considered keeping it outside in cold weather. To determine the safety of drinking water during a power outage, 59.2% (n=445) of respondents considered the smell and taste of the water. Higher income respondents and those who had experienced a power outage previously were more likely to use refrigerator and freezer thermometers. Women were more likely than men to follow safe refrigeration guidelines (13.7% vs. 7.9%). Government websites (61.3%; n=461) and family and friends (57.7%; n=434) were the most common sources of information. The findings highlight the prevalence of certain unsafe food and water handling practices and differences based on sociodemographic status. Results can support the development of tailored public health messaging and outreach.

Salmonella is one of the most infectious foodborne pathogens, often associated with poultry. The speed of current detection methods is inadequate to address the growing global demand for poultry product safety. In this study, a sample-to-detection (S2D) nano-biosensing system was developed using glycan-coated magnetic nanoparticles (MNP) to concentrate cells from poultry processing plant samples, and gold nanoparticles (GNP) to detect Salmonella genomic DNA. More colonies were observed after MNP-aided preparation of poultry swabs, rinsate, and ground poultry meat samples, indicating a successful Salmonella concentration. The GNP-based DNA detection was selective towards the invA gene of Salmonella, with a detection limit of 2.5 ng/µL of dsDNA, translating to detecting 10³ CFU/mL in the samples. The results of the S2D system were comparable with those of culture- and PCR-based detection methods, which served as standards. The S2D analysis time was less than four hours, significantly shorter than conventional methods. This study demonstrates the potential of the S2D system as a rapid screening tool to complement standard procedures for timely foodborne pathogen monitoring in poultry processing plants, leading to the protection of public health.

Outbreaks, illnesses, and deaths due to Salmonella contamination of food remain the leading cause of foodborne diseases in the U.S. Considering the challenge that mitigating this organism poses, this study investigates factors that may be affecting Salmonella control in food processing environments by exploring serovar variation and cellular state (biofilms vs planktonic cells) when treated with common chemical sanitizers. Seven Salmonella serovars (S. Infantis, S. Enteritidis, S. Kentucky, S. Typhimurium, S. Newport, S. Heidelberg, and S. Dublin) were subjected to treatments with sodium hypochlorite (SH) and peracetic acid (PAA) as biofilms and planktonic cells on stainless-steel. Each serovar was treated independently with SH or PAA at two concentrations (100 and 200 ppm) for contact times of 1 and 2 min. Statistically significant differences were observed between biofilms and their planktonic counterpart across all Salmonella serovars (p < 0.05), with biofilms showing lower reduction regardless of treatment compared to planktonic cells. Regarding biofilms, PAA interventions were significantly more effective (p < 0.05), with reductions ranging from 1 to 6 Log₁₀ CFU/cm², while SH produced reductions ranging from 0.6 to 4 Log₁₀ CFU/cm². Serovar-influenced differences were observed for both sanitizers, with S. Kentucky and S. Infantis showing the highest bacterial concentrations recovered after all treatments, indicating that the disinfectants' efficacy in reducing bacterial load was serovar-dependent (p < 0.05). The discovery of differences in Salmonella serovar responses to disinfectants and the decreased efficacy of sanitizers when biofilms are present should be considered by the food industry, as it requires implementing improved sanitation protocols to reduce Salmonella contamination in foods.

Effective Salmonella control in food processing depends on strict sanitation, disciplined hygiene, environmental monitoring, and strong management systems. In meat, egg, and dairy processing, Salmonella can enter through raw materials, animals, and equipment, and survive in hard-to-clean areas, forming resilient biofilms-even in dry environments. Control strategies include multiple cleaning steps, validated disinfectants, proper equipment design, environmental testing, and zone separation. In eggs and dairy, farm-level measures and rapid refrigeration are essential, while pasteurization is highly effective for milk. Innovations such as phage biocontrol, advanced sanitizers, and physical treatments are being adopted, but outbreaks often result from management lapses or postprocess recontamination rather than technical limitations. Close integration of measures from farm to processing, rigorous monitoring, and a robust food safety culture are crucial for maintaining long-term reduction of Salmonella risk. Effective management practices in food processing facilities significantly influence Salmonella prevalence, thereby directly protecting public health. The evidence reviewed shows European industries, guided by zero-tolerance standards and farm-to-fork programs, have achieved substantial reductions in Salmonella over the past two decades, and ongoing vigilance at the processing stage remains crucial to maintaining these improvements. In the United States, the implementation of FSMA's preventive controls and continuous performance standards similarly highlights that preventing contamination in the plant is far more effective than responding to outbreaks after they occur.

This study evaluated the effects of drying temperature, bed depth, and airflow on Salmonella lethality achieved during hot-air drying of inoculated apple cubes to a fixed water activity level, using a three-factor, three-level Box-Behnken design. Apples were dried under 15 conditions, and Salmonella inactivation was estimated at a product water activity (a_w) of 0.60, a level representative of a relatively higher-a_w dried apple product. Across all trials, Salmonella inactivation correlated linearly (R² = 0.91-0.97) with a_w reduction, allowing a_w to be used as a practical proxy for drying process lethality estimation. Estimated Salmonella inactivation at a_w 0.60 ranged from 2.25 ± 0.11 to 4.97 ± 0.21 log CFU/4 cubes. A refined response surface methodology (RSM) model captured the significant linear effects of temperature, airflow, and bed depth, and a marginal interaction between airflow and bed depth. Higher temperature and airflow enhanced lethality, while a deeper bed reduced lethality. However, the positive effect of airflow diminished at greater bed depths. Model validation under three randomly selected drying conditions showed strong agreement between model predictions and experimental observations, with a low root mean square error of prediction (0.371 log CFU/4 cubes), an accuracy factor of 1.101, and a bias factor of 1.073 (7.3% overprediction). These results demonstrate that water activity reduction can be used as a reliable indicator of microbial lethality in hot-air apple drying and that the developed RSM model provided a robust tool to predict Salmonella inactivation across practical processing conditions.

Outbreaks of foodborne illness associated with fresh produce, especially root crops like carrots, represent an ongoing pressing need to develop effective and sustainable methods of decontamination. This study explores a novel decontamination tunnel system to reduce Escherichia coli on whole carrots. The tunnel used four modules of Ultraviolet-C (UV-C) light and sanitizer-spraying nozzles. The evaluations were conducted for the individual intervention as well as combinations of UV-C (254 nm) and Peracetic Acid (PAA) (80 ppm). Based on a randomized controlled trial, four treatment groups were selected: control, treatment with UV-C only, treatment with 80 ppm PAA only, and treatment with combined UV-C and PAA. The test was conducted in three independent trials, with nine replicates per group (n = 9 total). The reductions in microbial loads were expressed as log CFU/g values. Notably, the UV-C combined with PAA treatment produced the greatest mean reduction of 2.83 ± 0.10 log CFU/g, significantly higher than either treated with PAA alone (2.38 ± 0.06 log CFU/g) or UV-C alone (1.49 ± 0.16 log CFU/g) at a p value < 0.0001. The combination of PAA and UV-C light exhibited a complementary effect, meaning the oxidative effect of PAA improved the surface penetration of UV-C, overcoming the limited effectiveness of UV-C in irregular surfaces. This approach has an improved decontamination efficacy on root vegetable surfaces like carrots, which have a rough surface with minute crevices and are difficult to decontaminate through a single treatment. This new tunnel-based technology, combining UV and sanitizer applications, has great potential as an additional second-line strategy to traditional sanitization techniques. Its applications, in addition to enhanced microbial safety of fresh produce and vegetables, also help to decrease the use of chemicals and offer an effective alternative antimicrobial treatment option for organic growers.