Journal of food protection最新文献

{"title":"Effectiveness of Manual and Mechanical Warewashing Methods for Removing Allergen- and Gluten-Containing Foods from Food-Contact Surfaces Used in Retail and Food Service Operations","authors":"Jeremiah Kidd ,&nbsp;David Buckley ,&nbsp;Peter Teska ,&nbsp;Amandeep K. Sandhu ,&nbsp;Tina Gettis ,&nbsp;Marc Boyer ,&nbsp;Laurie Williams ,&nbsp;Lauren S. Jackson","doi":"10.1016/j.jfp.2025.100689","DOIUrl":"10.1016/j.jfp.2025.100689","url":null,"abstract":"<div><div>Effective cleaning is essential for reducing the risk of allergen and gluten cross-contact. This study evaluated the effectiveness of manual and mechanical warewashing treatments for removing allergen- and gluten-containing foods from food-contact surfaces. Stainless steel (SS) polyethylene (PE), and ceramic (CE) coupons were contaminated with gluten-containing (wheat flour; batter), egg-based (egg powder; reconstituted egg powder), sesame-based (sesame flour; tahini), or almond-based (almond flour, almond butter) foods. Maple hardwood (W) coupons were contaminated with only egg- and gluten-containing foods. Wood coupons were then subjected to only the manual wash treatment while SS, PE, and CE coupons were washed using manual and mechanical washing treatments. Coupons were manually washed, rinsed, and then sanitized, in neutral detergent solution, water, and 200 ppm quat sanitizer solution, respectively. Mechanical treatments involved washing coupons in low− and high−temperature warewashing machines. Food residues on coupons after washing treatments were detected with allergen- or gluten-specific qualitative lateral flow devices. Precleaning treatments in combination with warewashing were evaluated for removing tahini soils. Experiments were done in triplicate, and statistical differences between treatments were verified with the JMP® Analysis of Means for Proportion test. Mechanical washing treatments were significantly (<em>p</em> &lt; 0.05) more effective at removing the food soils from the coupons than the manual treatment. Tahini and almond butter were significantly (<em>p</em> &lt; 0.05) more difficult to remove from coupons than the other foods. Multiple wash cycles in the low−temperature warewasher improved tahini removal. Food soil type, washing method, and precleaning methods impacted washing treatment effectiveness. More extensive or specialized washing treatments are needed for some allergenic food soils, particularly food pastes such as tahini and almond butter.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100689"},"PeriodicalIF":2.8,"publicationDate":"2025-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145834246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Behavior of Radioactive Cesium and Strontium-90 during Processing of Soybean into Traditional Japanese Products","authors":"Hiromi Nabeshi ,&nbsp;Tomoaki Tsutsumi ,&nbsp;Rieko Matsuda ,&nbsp;Reiko Teshima ,&nbsp;Hiroshi Akiyama ,&nbsp;Akiko Hachisuka","doi":"10.1016/j.jfp.2025.100688","DOIUrl":"10.1016/j.jfp.2025.100688","url":null,"abstract":"<div><div>Following the Fukushima Daiichi Nuclear Power Plant accident in 2011, concerns over radionuclide contamination in food, particularly radioactive cesium (r-Cs: ¹³⁴Cs and ¹³⁷Cs) and strontium-90 (⁹⁰Sr), have persisted. While extensive studies have examined the behavior of r-Cs during food processing, limited data exist regarding ⁹⁰Sr, especially in traditional Japanese foods. This study investigated the changes in both the concentration and total amount of r-Cs and ⁹⁰Sr during the processing of soybeans into soy milk, tofu, and yuba (tofu skin). Soybeans cultivated in Fukushima Prefecture were processed using standard domestic methods, and radioactivity was measured using high-purity germanium γ-spectrometry for r-Cs and a low-background gas-flow counter for ⁹⁰Sr. Results showed that approximately 65% and 30% of r-Cs in raw soybeans were distributed to soy milk and okara (soy pulp), respectively. Tofu and yuba, prepared from soy milk, retained 21% and 27% of the r-Cs present in the soy milk, respectively. Notably, the r-Cs concentration in yuba was about 1.7 times higher than in the soy milk due to water evaporation during heating. In contrast, ⁹⁰Sr was only quantifiable in okara, with approximately 64% of the ⁹⁰Sr in raw soybeans retained, suggesting distinct behavior compared to r-Cs. The distribution differences may be attributed to the differing tissue localization of calcium and potassium analogues in soybeans. These findings indicate the need to consider radionuclide behavior during food processing, especially for traditional soy products, to ensure accurate internal dose assessments and raw material management of processed foods.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100688"},"PeriodicalIF":2.8,"publicationDate":"2025-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145834230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Steam-Vacuum Treatment of Pig Carcass Surfaces","authors":"Janna Tholen ,&nbsp;Alina Kirse ,&nbsp;Henrike von Haacke ,&nbsp;Lothar Kreienbrock ,&nbsp;Lea Strotkötter ,&nbsp;Gereon Schulze Althoff ,&nbsp;Matthias Upmann","doi":"10.1016/j.jfp.2025.100687","DOIUrl":"10.1016/j.jfp.2025.100687","url":null,"abstract":"<div><div>The aim of this study was to evaluate the efficiency of a steam-vacuum treatment of the surface of industrially slaughtered pig carcasses after evisceration but before chilling. Both the reduction of the microbial load after contamination with stomach contents, bile, or tubular rail fat and color changes of the carcass surface were investigated. Up to 25 samples per type of contamination were examined within an experimental setting under regular slaughterhouse conditions. The steam-vacuum treatment was applied on the approximately 30 cm long carcass rind between 2 and 8 s. This led to a statistically significant reduction (<em>p</em> &lt; 0.0001) in total bacterial counts of up to 2 log₁₀ levels to values near or below the lower detection limit for all types of contamination considered (stomach contents (−1.2 log CFU/cm²) (<em>p</em> &lt; 0.0001), bile (−1.6 log CFU/cm²) (<em>p</em> &lt; 0.0001) and tubular fat (−2.2 log CFU/cm²) (<em>p</em> &lt; 0.0001). Noncontaminated, nontreated carcasses underwent a color change of ΔE = 2.5 ± 1.2 (ΔE represents the overall color difference, where higher values indicate more noticeable color changes.) during storage of the carcass surface at 2 °C after 24 and 48 h. After steam-vacuum treatment, no statistically significant color differences (24 h storage: 2 s <em>p</em> = 0.7403, 4 s <em>p</em> = 0.8769, 6 s <em>p</em> = 0.1755, 8 s <em>p</em> = 0.0971; 48 h storage: 2 s <em>p</em> = 0.9710, 4 s <em>p</em> = 0.9967, 6 s <em>p</em> = 0.5648, 8 s <em>p</em> = 0.5360) were observed compared to untreated carcasses after storage (ΔE = 3.2 ± 1.3). Stomach content could be completely removed by the steam-vacuum treatment without affecting the color (48 h storage: 2 s <em>p</em> = 0.9704, 4 s <em>p</em> = 1.000, 6 s <em>p</em> = 1.000, 8 s <em>p</em> = 0.9996) compared with the control group. The color changes caused by bile (ΔE = 12.9 ± 4.12; <em>p</em> &lt; 0.0001) and tubular rail fat (ΔE = 8 ± 3; <em>p</em> &lt; 0.0001) could not be reversed completely by vacuum steam treatment. After contamination and decontamination, significant color differences remained in the b* (yellowness) range for bile (<em>p</em> &lt; 0.0001) and in all three color ranges for tubular rail fat (<em>p</em> &lt; 0.0001). Overall, steam-vacuum treatment appears to be a suitable microbiological decontamination method, as the microbial levels after treatment were below the detection limit.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100687"},"PeriodicalIF":2.8,"publicationDate":"2025-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145827969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Machine-Learning Models for Predicting Escherichia coli O157:H7 Inactivation on Fresh-Cut Lettuce during Chlorine Washing","authors":"Fatih Tarlak ,&nbsp;Arícia Possas ,&nbsp;Guiomar Denisse Posada-Izquierdo ,&nbsp;Francisco Jiménez-Jiménez ,&nbsp;Fernando Pérez-Rodríguez","doi":"10.1016/j.jfp.2025.100686","DOIUrl":"10.1016/j.jfp.2025.100686","url":null,"abstract":"<div><div>Minimally processed leafy greens are a recurrent vehicle for <em>E. coli</em> O157:H7 outbreaks, and chlorine washing remains the primary in-plant hurdle to limit cross-contamination. Yet, the effectiveness of chlorine depends on interacting factors that challenge conventional kinetic models. This study generated a laboratory data set describing <em>E. coli</em> O157:H7 reductions on fresh-cut iceberg lettuce across free-chlorine concentrations of 0–150 mg L⁻¹ and immersion times of 0–150 s at 4.5 °C. A traditional inactivation model was fitted in MATLAB and compared with three machine-learning (ML) algorithms—support-vector regression (SVR), random-forest regression (RFR), and Gaussian-process regression (GPR)—trained on the same data. Compared to the traditional model (RMSE 0.392; R² 0.721), machine-learning approaches improved predictive accuracy, with GPR (RMSE 0.283; R² 0.852) and SVR (RMSE 0.298; R² 0.836) showing the greatest gains. All ML models maintained stability across validation folds, demonstrating strong generalizability. A user-friendly MATLAB application integrating the fitted models was released as open-source software to facilitate industry and regulatory uptake. These findings confirm the value of data-driven methods for modeling chlorine‐wash performance and offer an accessible decision-support tool for optimizing process parameters, thereby helping to reduce the public-health burden associated with leafy-green–related outbreaks.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 3","pages":"Article 100686"},"PeriodicalIF":2.8,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145800556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Risk Factors Associated with Generic Escherichia coli Presence in Fresh Produce Grown in Manure-Amended Soil in Certified Organic Farms","authors":"Kefang Nie ,&nbsp;Joanna G. Rothwell ,&nbsp;Jerome N. Baron ,&nbsp;Michele T. Jay-Russell ,&nbsp;Gabriele Maier ,&nbsp;Thais De Melo Ramos ,&nbsp;Peiman Aminabadi ,&nbsp;Viktoria Haghani ,&nbsp;Patricia D. Millner ,&nbsp;Annette Kenney ,&nbsp;Fawzy Hashem ,&nbsp;Paulo H. Pagliari ,&nbsp;Mark Hutchinson ,&nbsp;Beatriz Martínez-López ,&nbsp;Elizabeth A. Bihn ,&nbsp;Donna P. Clements ,&nbsp;Jessica B. Shade ,&nbsp;Amber R. Sciligo ,&nbsp;Alda F.A. Pires","doi":"10.1016/j.jfp.2025.100683","DOIUrl":"10.1016/j.jfp.2025.100683","url":null,"abstract":"<div><div>Organic agricultural production benefits from the use of animal manure to improve soil quality and health. Despite its proven benefits, using manure poses some risk to food safety as it may contain pathogenic microorganisms that can contaminate produce and lead to foodborne human illnesses. To investigate risk factors associated with generic <em>E. coli</em> presence in fresh produce grown in manured soil, a two-year study was conducted in USDA National Organic Program-certified organic farms in California, Maine, Minnesota, and Maryland. Farm management, water, environmental, and soil−related factors were ranked using random forest and then assessed in a generalized linear mixed model to evaluate the associations with generic <em>E. coli</em> presence in produce. Factors that significantly increased the odds of generic <em>E. coli</em> presence included increased precipitation over the past 7 days of produce sampling (Odds Ratio (OR) = 1.32, CI₉₅ = 1.14–1.52), and previous nonagricultural use of crop fields (OR = 48.16, CI₉₅ = 15.19–152.67). Leafy greens (OR = 12.82, CI₉₅ = 4.90–33.54) and root vegetables (OR = 19.56, CI₉₅ = 6.11–62.61) had significantly higher odds of generic <em>E. coli</em> presence compared to fruits. Length of time (in days) between manure application and produce sampling also significantly influenced generic <em>E. coli</em> presence odds on Day 60 after manure amendment (OR = 0.04, CI₉₅ = 0.01–0.17). Higher odds ratio of generic <em>E. coli</em> presence was significantly associated with exclusive manure application in summer (OR = 38.98, CI₉₅ = 10.05–151.18), fall (OR = 5.89, CI₉₅ = 1.32–26.14), or winter (OR = 24.95, CI₉₅ = 2.85–219.08) compared to multiseason application. These findings provide evidence to inform manure application practices and food safety management strategies in organic fresh produce production.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100683"},"PeriodicalIF":2.8,"publicationDate":"2025-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145793746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Screening of Pesticide Residues in Cornflakes Available on the UAE Market","authors":"Nada El Darra ,&nbsp;Salma Khazaal ,&nbsp;Adla Jammoul ,&nbsp;Hussein F. Hassan ,&nbsp;Nisreen Alwan","doi":"10.1016/j.jfp.2025.100681","DOIUrl":"10.1016/j.jfp.2025.100681","url":null,"abstract":"<div><div>Cornflakes are a globally popular breakfast cereal, commonly consumed in the United Arab Emirates (UAE). Given the UAE’s dependence on imported food products, including cornflakes, ensuring the safety of consumers through vigilant monitoring of pesticide residues is crucial. Following a market screening of major UAE retail markets, this study identified 76 cornflakes stock-keeping units (SKUs) and analyzed them using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction method coupled with liquid chromatography–tandem mass spectrometry (LC–MS/MS). Three pesticide residues, azoxystrobin, chlorpyrifos, and tebuconazole, were detected at trace levels, all below the limit of quantification (LOQ). None of the residues exceeded the maximum residue limits (MRLs) established by UAES MRL 1:2024, which follows a hierarchical approach using Codex Alimentarius (CODEX) and European Union (EU) MRLs. The detection of chlorpyrifos, an organophosphate insecticide, and the fungicides azoxystrobin and tebuconazole, reflects their widespread agricultural use, yet their low levels demonstrate the impact of food processing steps, such as milling, extrusion, and toasting, and effective regulatory oversight. These findings indicate that cornflakes available in the UAE market are safe with respect to pesticide residues, though routine surveillance remains essential.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100681"},"PeriodicalIF":2.8,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145781056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Administering a Bioprotective Strain to Live Fish in Aquaculture Prevents the Growth of Listeria and Spoilage Bacteria on the Processed Fillets","authors":"Stephen Knobloch ,&nbsp;Sabrina Mace ,&nbsp;Sigurlaug Skirnisdóttir ,&nbsp;Jules Lagirarde ,&nbsp;Alexandra María Klonowski ,&nbsp;Laetitia Kolypczuk ,&nbsp;Delphine Passerini ,&nbsp;Viggó Þ. Marteinsson ,&nbsp;Françoise Leroi","doi":"10.1016/j.jfp.2025.100679","DOIUrl":"10.1016/j.jfp.2025.100679","url":null,"abstract":"<div><div>Seafood is prone to rapid spoilage and transmission of foodborne diseases. Here, we investigate the effect of the bioprotective strain <em>Carnobacterium divergens</em> V41 on the health of on-growing Atlantic salmon (<em>Salmo salar</em>) and spoilage of its fillets throughout storage. The strain was administered throughout a three-month growth period and applied to the water in the fish tanks prior to harvest to assess its impact on animal health, shelf-life properties of the processed fillets, and growth inhibition of <em>Listeria</em>. Administering the strain through feed for three months had no adverse effect on the farmed fish, and no significant differences were detected in growth or mortality between the treatment and control groups. However, adding <em>C. divergens</em> V41 to the tank water prior to harvesting markedly changed the fillet microbiome, suppressing the growth of spoilage organisms and thereby possibly extending the shelf-life period. A <em>Listeria</em> challenge test demonstrated that exposure of the fish to <em>C. divergens</em> V41 prior to harvesting and processing resulted in over 99.9 % inhibition of <em>Listeria</em> growth on the fillets over a 21-day period, compared with the control group. This is the first study to show that administering a bioprotective strain to live farmed fish can have a bioprotective effect on fish fillets after processing. This is a simple method to modify the food microbiome of a rapidly perishable product without specialized equipment, thereby increasing food safety and reducing food waste.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100679"},"PeriodicalIF":2.8,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145774907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Natural Preservation Strategy for Green Olives: Effects of Thyme Oil-Enriched Chitosan Edible Films on Physicochemical, Microbiological, and Sensory Attributes","authors":"Pınar Çoruhlu,&nbsp;Ahsen Rayman Ergün,&nbsp;Taner Baysal","doi":"10.1016/j.jfp.2025.100680","DOIUrl":"10.1016/j.jfp.2025.100680","url":null,"abstract":"<div><div>Edible film-coating technology is an innovative approach to help maintain food quality and inhibit microbial growth in place of synthetic preservatives. This study focused on evaluating the effects of chitosan (CS) films (2%) contained with thyme essential oil (TO) at 0.2, 0.5, and 1% on the microbiological changes, sensory, and quality attributes of green olives stored at 4 °C for 90 days. Table olive samples, which were covered with chitosan solutions containing different concentrations of thyme oil, were assessed for physicochemical (% moisture, pH, titratable acidity, color (L*, a*, b^*, and ΔE*)) and microbiological (total viable count and yeast and mold count) and sensory properties. During the storage period, moisture loss was more evident in the control group, decreasing to 53.62 ± 0.33% by day 90. In contrast, the CS and CS+TO coatings significantly reduced moisture loss. Specifically, the CS+0.2% TO, CS+0.5% TO, and CS+1% TO treatments maintained moisture levels around 57–58% at the end of storage. The overall sensory results indicated that edible coatings, particularly those containing thyme oil, effectively preserved the visual and textural quality of green olives throughout storage. However, high concentrations of thyme oil slightly reduced taste acceptability. Therefore, CS+0.2% TO and CS+0.5% TO formulations appear to offer the most balanced performance, combining effective antimicrobial protection with favorable sensory properties. The maximum reduction in total viable count (TVC) and yeast–mold was observed in the CS+1% TO group, with values of 4.36 and 3.07 log CFU/g, respectively. It has been determined that chitosan films containing thyme oil have an inhibitory effect on microbial activity. Overall, these results demonstrate the usability of edible films as synthetic preservatives and edible coating systems offer promising potential for preserving both the safety and quality of table olives, while also supporting consumer acceptance.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100680"},"PeriodicalIF":2.8,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145756792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Takeout Packaging Systems and Storage Conditions on Microbiological, Chemical, and Sensory Properties of Turkey Meat","authors":"Anahita Arki ,&nbsp;Karl Rohn ,&nbsp;Barbara Lemke ,&nbsp;Darleen Röpper ,&nbsp;Madeleine Plötz ,&nbsp;Nadja Jessberger ,&nbsp;Lisa Siekmann","doi":"10.1016/j.jfp.2025.100682","DOIUrl":"10.1016/j.jfp.2025.100682","url":null,"abstract":"<div><div>The COVID-19 pandemic has led to a significant increase in food delivery services due to the heightened demand for ready-to-eat meals. This study investigated the effects of different packaging systems and storage conditions on the microbiological, chemical, and sensory properties of turkey meat. Three packaging systems (open, semi-open, and sealed) were evaluated, and the samples were stored at three temperatures (6 °C, 20 °C, and 30 °C) for various durations (30 min, 2 h, and 24 h). In addition to the investigation of noninoculated samples, separate experiments were conducted in which either the turkey meat or the inner surface of the packaging was inoculated to assess microbial behavior and the potential for cross-contamination. Noninoculated samples remained below the detection limit across all conditions, demonstrating the effectiveness of thermal processing at 75 °C. Inoculation experiments with <em>Escherichia</em> (<em>E.</em>) <em>coli</em>, <em>Brochothrix</em> (<em>B.</em>) <em>thermosphacta,</em> and <em>Campylobacter</em> (<em>C.</em>) <em>jejuni</em> revealed that packaging systems with minimal or no air exchange (semi-open, sealed packaging) promoted bacterial growth at higher temperatures (20 °C, 30 °C). After 24 h at 30 °C, <em>E. coli</em> and <em>B. thermosphacta</em> reached 6.0 – 8.5 log CFU/cm² in sealed packaging, while <em>C. jejuni</em> showed minimal growth (≤2.8 log CFU/cm²) due to its microaerophilic requirements. Open packaging limited bacterial growth, particularly at lower temperatures (6 °C). Sensory evaluation also showed significant differences regarding storage conditions. The study demonstrates that a short storage time in combination with low temperatures and packaging that allows for air exchange reduces the risk of foodborne illness most effectively. In contrast, packaging that allows minimal or no air exchange with the environment appears to be more favorable in terms of sensory attributes. These results highlighted the need to balance microbiological safety and sensory quality when selecting packaging systems for takeout meat products.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100682"},"PeriodicalIF":2.8,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145762241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantification, Risk Assessment, and Mitigation of Cashew Allergen Cross-Contact in Shared Roasting Oil Systems","authors":"Shimin Chen,&nbsp;Joseph L. Baumert,&nbsp;Melanie L. Downs","doi":"10.1016/j.jfp.2025.100678","DOIUrl":"10.1016/j.jfp.2025.100678","url":null,"abstract":"<div><div>Allergen cross-contact in food production should be minimized to protect food-allergic consumers. Processing operations using shared cooking media, including shared roasting or frying oil, present multiple uncertainties related to allergen cross-contact. The quantity of allergen transferred to oil and subsequent products is unknown, and the effectiveness of oil cleaning methods on allergen removal has not been evaluated. In this study, bench-scale experiments were conducted to evaluate the amount of total cashew protein transferred to oil after frying (138 °C, 10 min or 168 °C, 3 min) and to products (peanuts and potato slices) subsequently fried in shared oil. After frying 15 batches of cashews (100 g/batch in 1 L of oil), 70–130 ppm total cashew protein was quantified in oil using targeted mass spectrometry. Peanuts or potato chips processed in oil after cashews were found to contain 23.0 and 193.5 ppm total cashew protein, respectively. Quantitative safety assessments indicated these concentrations could represent health risks to cashew-allergic individuals. Comparison of nine oil cleaning methods showed that 11-µm filters, 25-µm filters, and diatomaceous earth used with commercial filters were the most effective treatments in removing cashew protein residue. All three treatments could reduce cashew protein concentration from more than 200 ppm to less than 10 ppm. Risk reduction calculations demonstrated that with appropriate control measures, the risk associated with cashew allergen cross-contact in frying oil can be substantially mitigated. The data obtained in this study can help food manufacturers and foodservice providers design effective allergen controls to better protect food-allergic consumers.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100678"},"PeriodicalIF":2.8,"publicationDate":"2025-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145687695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}