Journal of food protection最新文献_第3页

Assessment of Home-Scale Heat Treatment for Reducing Salmonella in Multiple Flours. 家用热处理降低多种面粉中沙门氏菌的效果评价。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2026-03-02 DOI: 10.1016/j.jfp.2026.100742

Kasey L Nelson, Ian M Hildebrandt, Michael K James, Bradley P Marks

Public awareness of the risks of raw flour consumption has increased in recent years. Consumers and various organizations have created online resources that offer home-scale solutions claimed to reduce pathogens in raw flour. The objective of this study was to test the efficacy of such treatments for reducing Salmonella in a variety of flours. An online search for home-scale instructions for flour heat treatment informed the experimental design. All-purpose, whole-wheat, and gluten-free varieties of flour were inoculated with Salmonella Enteritidis PT 30 (∼8.65 log CFU/g) and conditioned to a water activity of ∼0.45 for ≥2 days. Samples (three biological replications with triplicate subsamples) were spread into a uniform layer ∼0.5 cm thick, heat-treated in a home-scale oven at 177 °C up to 10 min (based on the analysis of consumer-focused sources), then transferred to sterile bags, cooled, serially diluted, and plated on differential media. Transient flour temperature and a_w were recorded. A summary of data sourced from the selected consumer-oriented webpages was created to contextualize disseminated claims of risk from flour consumption. After a 10 min treatment, Salmonella log reductions (mean ± standard deviation) were 3.28 ± 0.52 (all-purpose), 4.09 ± 0.46 (whole-wheat), and 4.13 ± 0.67 (gluten-free). Similar a_w trends were observed for all flour products, with values <0.1 after 7.5 min. Mean Salmonella reductions in all products were less than 5 log after a 10 min treatment (p < 0.05). There was less (p < 0.05) Salmonella reduction in all-purpose flour than in whole-wheat and gluten-free flour. None of the home-scale solutions evaluated in this study were scientifically supported by the results of this study to achieve a nominal 5 log reduction of Salmonella. Extended thermal treatment times also impacted the visual quality of the flour. Although the thermal treatments reduced Salmonella, it is unknown whether this is sufficient or best practice for consumers.

近年来，公众对食用生面粉风险的认识有所提高。消费者和各种组织已经创建了在线资源，提供家庭规模的解决方案，声称可以减少生面粉中的病原体。本研究的目的是测试这些处理方法对减少各种面粉中的沙门氏菌的功效。在网上搜索了家用面粉热处理说明，为实验设计提供了信息。通用面粉、全麦面粉和无麸质面粉分别接种肠炎沙门氏菌PT 30 (~ 8.65 log CFU/g)，并将水分活度调节为~ 0.45，持续≥2天。将样品（三个生物重复，三个重复亚样品）铺成均匀的约0.5 cm厚的层，在家用烤箱中177°C加热10分钟（基于对消费者关注的来源的分析），然后转移到无菌袋中，冷却，连续稀释，并镀在差分培养基上。记录了瞬时面粉温度和温度。从选定的以消费者为导向的网页中获取的数据摘要被创建出来，以便将传播的面粉消费风险声明置于背景中。处理10分钟后，沙门氏菌对数降低（平均值±标准差）分别为3.28±0.52（通用）、4.09±0.46（全麦）和4.13±0.67（无麸质）。所有面制品的aw趋势相似，7.5 min后值< 0.1。处理10分钟后，所有产品中沙门氏菌的平均减少量小于5 log （p < 0.05）。与全麦面粉和无麸质面粉相比，通用面粉中沙门氏菌的减少幅度较小（p < 0.05）。本研究中评估的家庭规模解决方案均未得到本研究结果的科学支持，无法实现名义上的5对数沙门氏菌减少。延长的热处理时间也影响了面粉的视觉质量。虽然热处理减少了沙门氏菌，但尚不清楚这对消费者来说是否足够或最佳做法。

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引用次数: 0

Serovar Diversity and Cellular State Modulate Salmonella Response to Antimicrobial Treatments 血清多样性和细胞状态调节沙门氏菌对抗菌药物的反应。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2026-03-01 Epub Date: 2026-01-28 DOI: 10.1016/j.jfp.2026.100709

Laura Torres, Maria Salazar, Alexandra Calle

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.

在美国，沙门氏菌污染引起的食品暴发、疾病和死亡仍然是食源性疾病的主要原因。考虑到减轻这种有机体所带来的挑战，本研究通过探索血清变异和细胞状态（生物膜与浮游细胞），研究了在使用普通化学消毒剂处理时，可能影响食品加工环境中沙门氏菌控制的因素。用次氯酸钠（SH）和过氧乙酸（PAA）作为生物膜和浮游细胞在不锈钢上处理7种沙门氏菌血清型（婴儿沙门氏菌、肠炎沙门氏菌、肯塔基沙门氏菌、鼠伤寒沙门氏菌、纽波特沙门氏菌、海德堡沙门氏菌和都柏林沙门氏菌）。每个血清型分别用两种浓度（100和200 ppm）的SH或PAA单独处理，接触时间分别为1和2分钟。在所有沙门氏菌血清型中，生物膜和浮游细胞之间观察到统计学上的显著差异（p < 0.05），与浮游细胞相比，无论处理方式如何，生物膜都表现出更低的减少。对于生物膜，PAA干预明显更有效（p < 0.05），减少幅度为1至6 Log10 CFU/cm2，而SH产生的减少幅度为0.6至4 Log10 CFU/cm2。两种消毒剂均存在血清影响差异，在所有处理后，肯塔基链球菌和婴儿链球菌恢复的细菌浓度最高，表明消毒剂降低细菌负荷的效果是血清依赖的（p < 0.05）。食品工业应该考虑沙门氏菌血清型对消毒剂反应的差异以及存在生物膜时消毒剂功效下降的发现，因为这需要实施改进的卫生方案来减少食品中的沙门氏菌污染。

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引用次数: 0

Evaluation of Three Different Sesame ELISA Methods for the Detection and Quantitation of Sesame in Foods 三种不同的芝麻酶联免疫吸附法检测和定量食品中芝麻的评价

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2026-03-01 Epub Date: 2026-01-29 DOI: 10.1016/j.jfp.2026.100710

Chung Y. Cho, Rakhi Panda, Prasad Rallabhandi

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.

芝麻最近被2021年《食品过敏安全、治疗、教育和研究（FASTER）法案》指定为美国第九大食品过敏原。FDA目前使用酶联免疫吸附测定（ELISA）方法来检测和量化食品中的过敏原。在这项研究中，我们评估了市售的芝麻ELISA试剂盒在检测各种食品中的芝麻的适用性。ELISA试剂盒从森永生物科学研究所（MIoBS; Sesame ELISA Kit II）、R-Biopharm®（RIDASCREEN®FAST Sesame）和Neogen®（Veratox®芝麻过敏原定量测试试剂盒）获得，并由三位不同的分析师用于分析三种芝麻添加/产生的模型食品（香料混合物、豆泥和烤松饼）。在制作后的第1天和第7天对鹰嘴豆泥进行分析，以评估其对4°C储存的稳健性。MIoBS和RIDASCREEN芝麻ELISA试剂盒在所有基质中的中间精密度分别为1.8 - 27%和13 - 27%，而Veratox试剂盒在烘焙松饼和香料混合物中的中间精密度为3.1 - 14%；但是，由于LoQ值较高，无法检测到鹰嘴豆泥样品中的芝麻。RIDACREEN试验高估了所有被测基质样品中的芝麻含量，平均回收率在130 - 220%之间。MIoBS芝麻酶联免疫吸附测定试剂盒显示，烘焙松饼的平均回收率为110 ~ 130%，鹰嘴豆泥的平均回收率为110 ~ 170%，香料混合物的平均回收率为41 ~ 51%。Veratox芝麻酶联免疫吸附试验表明，烘焙松饼中芝麻的回收率高达440%，香料混合物中芝麻的回收率高达350%。这些结果表明，免疫化学检测芝麻可能会因ELISA试剂盒平台、基质和过敏原浓度的不同而有所不同。

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引用次数: 0

Use of a Novel UV-C Tunnel with PAA Misting to Reduce Escherichia coli on Carrots (Daucus carota) 利用新型UV-C隧道与PAA雾化减少胡萝卜（Daucus carota）上的大肠杆菌

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2026-03-01 Epub Date: 2026-01-21 DOI: 10.1016/j.jfp.2026.100705

Sagar Pokhrel , Vikas Kumar Galipothu , Tricia Jenkins , Londa Nwadike , Manreet Bhullar

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.

与新鲜农产品有关的食源性疾病暴发，特别是与胡萝卜等块根作物有关的食源性疾病暴发，表明目前迫切需要开发有效和可持续的去污染方法。本研究探索了一种新的去污隧道系统，以减少整个胡萝卜上的大肠杆菌。该隧道使用了四个UV-C光模块和消毒喷雾喷嘴。对单独干预以及UV-C （254nm）和过氧乙酸（PAA）（80 ppm）的联合干预进行了评估。在随机对照试验的基础上，选择4个治疗组：对照组、单纯UV-C治疗组、单纯80 ppm PAA治疗组、UV-C和PAA联合治疗组。试验分为3个独立试验，每组9个重复（n=9）。微生物负荷的减少以log CFU/g值表示。值得注意的是，UV-C联合PAA治疗的平均降幅最大，为2.83±0.10 log CFU/g，显著高于PAA单独治疗（2.38±0.06 log CFU/g）或UV-C单独治疗（1.49±0.16 log CFU/g）， p值< 0.0001。PAA与UV-C光的结合表现出互补效应，即PAA的氧化作用提高了UV-C在不规则表面的穿透性，克服了UV-C在不规则表面的有限效果。这种方法对胡萝卜等根茎类蔬菜表面有较好的去污效果，根茎类蔬菜表面粗糙，有细小的裂缝，一次处理难以去污。这种基于隧道的新技术结合了紫外线和消毒剂的应用，作为传统消毒技术的额外二线策略具有巨大的潜力。它的应用，除了提高新鲜农产品和蔬菜的微生物安全性外，还有助于减少化学品的使用，并为有机种植者提供有效的替代抗菌处理选择。

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引用次数: 0

Food Safety Knowledge and Behaviors of Canadians: Foodbook 2.0 加拿大人的食品安全知识与行为：Foodbook 2.0。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2026-03-01 Epub Date: 2026-01-14 DOI: 10.1016/j.jfp.2026.100701

Maiza Sy , M. Kate Thomas , Andrea Nesbitt , Abhinand Thaivalappil , Ian Young

Each year in Canada, an estimated 4 million cases of foodborne illness occur which result in approximately 11,600 hospitalizations and 240 deaths. These illnesses pose significant public health and economic challenges. To address this, current information on Canadians’ food handling practices is essential to support evidence-based communication, food safety messaging, and policymaking. This study aimed to describe national consumer food handling behaviors and identify knowledge gaps related to food safety practices. Data were obtained from the Foodbook 2.0 survey, conducted by the Public Health Agency of Canada between 2023 and 2024. Weighted analysis was performed on this nationally representative dataset, with demographic disaggregation to identify high-risk groups and determine the prevalence of unsafe food handling behaviors. Men were more likely than women to refrigerate leftovers more than six hours after cooking (8.4% vs. 5.6%). About 30.0% (95%CI: 29.9–31.0) of respondents rinsed meat or poultry before cooking it “all of the time”, with 25.0% (95%CI: 24.1–26.1) of respondents “sometimes” engaging in this practice. The most common method for checking meat doneness was visual inspection (73.6%; 95%CI: 72.6–74.6). These findings highlight the continued importance of targeted food safety education, particularly focusing on proper storage, safe handling of raw meat and poultry, and the use of food thermometers. These results indicate how messaging could be tailored to demographic groups engaging in higher-risk behaviors.

据估计，加拿大每年发生400万例食源性疾病，导致约11,600人住院，240人死亡。这些疾病对公共卫生和经济构成重大挑战。为了解决这个问题，关于加拿大食品处理实践的当前信息对于支持基于证据的沟通、食品安全信息和政策制定至关重要。本研究旨在描述国家消费者的食品处理行为，并确定与食品安全实践相关的知识差距。数据来自加拿大公共卫生署在2023年至2024年间进行的“美食书2.0”调查。对这一具有全国代表性的数据集进行加权分析，并进行人口分类，以确定高危人群并确定不安全食品处理行为的流行程度。男性比女性更有可能在烹饪后将剩菜冷藏超过6小时（8.4%比5.6%）。约30.0%（95%置信区间：29.9-31.0）的受访者在烹饪肉类或家禽前“一直”冲洗，25.0%（95%置信区间：24.1-26.1）的受访者“有时”从事这种做法。检查肉熟度最常见的方法是目测（73.6%;95%CI: 72.6-74.6）。这些发现强调了有针对性的食品安全教育的持续重要性，特别是关注正确储存、生肉和家禽的安全处理以及食品温度计的使用。这些结果表明，如何针对从事高风险行为的人口群体量身定制信息传递。

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引用次数: 0

Food and Water Safety Practices and Preparedness of Ontarians at Home During Power Outages and Other Emergencies: A Cross-Sectional Study 安大略省居民在停电和其他紧急情况下的食品和水安全实践和准备：一项横断面研究。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2026-03-01 Epub Date: 2026-01-29 DOI: 10.1016/j.jfp.2026.100711

Kais Azad , Melanie Firestone , Ian Young

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.

停电会影响饮用水系统和控制冷藏食品温度的能力。然而，很少有先前的研究调查了人们在这方面的做法和准备。进行了一项横断面调查，以了解加拿大安大略省居民在长时间停电和其他紧急情况下的准备工作和食品和水安全实践。这项调查是在之前的研究和政府指导方针的基础上进行的，并于2024年6月对安大略省的一个在线小组进行了调查。描述性分析的主要结果按参与者人口统计学进行分层。共有752名参与者完成了这项调查。为了确定停电期间冰箱中易腐食品的安全性，68.2% （n=512）的受访者考虑了冰箱中的时间。52.9% （n=398）的受访者考虑在寒冷的天气将易腐食品放在室外，以延长其安全时间。为了确定停电期间饮用水的安全性，59.2% （n=445）的受访者考虑了水的气味和味道。收入较高的受访者和以前经历过停电的受访者更有可能使用冰箱和冰柜温度计。女性比男性更有可能遵循安全制冷指南（13.7%比7.9%）。政府网站（61.3%,n=461）和家人和朋友（57.7%,n=434）是最常见的信息来源。调查结果强调了某些不安全食品和水处理做法的普遍性以及基于社会人口地位的差异。研究结果可支持制定有针对性的公共卫生信息传递和外联工作。

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引用次数: 0

A Sample-to-Detection (S2D) Nano-Biosensing System to Rapidly Detect Salmonella in Poultry Processing Samples 一种快速检测家禽加工样品中沙门氏菌的S2D纳米生物传感系统。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2026-03-01 Epub Date: 2026-01-29 DOI: 10.1016/j.jfp.2026.100712

Anthony James Franco , Woubit Abebe , Tina Conklin , Roger Stearns , Mollie Woods , Evangelyn Alocilja

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 (MNPs) to concentrate cells from poultry processing plant samples, and gold nanoparticles (GNPs) 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 4 h, 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.

沙门氏菌是最具传染性的食源性病原体之一，通常与家禽有关。目前检测方法的速度不足以满足全球对家禽产品安全日益增长的需求。在这项研究中，开发了一种样品到检测（S2D）纳米生物传感系统，使用聚糖包被的磁性纳米颗粒（MNP）来浓缩家禽加工厂样品中的细胞，使用金纳米颗粒（GNP）来检测沙门氏菌基因组DNA。在mnp辅助制备家禽拭子、漂洗液和磨碎的禽肉样品后，观察到更多的菌落，表明沙门氏菌浓度成功。基于gnp的DNA检测对沙门氏菌的invA基因具有选择性，dsDNA的检出限为2.5 ng/µL，在样品中可检出103 CFU/mL。S2D系统的检测结果与基于培养和pcr的检测方法相当，可作为标准。S2D分析时间小于4小时，明显短于常规方法。本研究证明了S2D系统作为一种快速筛选工具的潜力，可以补充家禽加工厂及时监测食源性病原体的标准程序，从而保护公众健康。

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引用次数: 0

Apple Drying Process Lethality Prediction Using Response Surface Methodology 基于响应面法的苹果干燥过程致死预测。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2026-03-01 Epub Date: 2026-01-23 DOI: 10.1016/j.jfp.2026.100707

Xiyang Liu , Elizabeth M. Grasso-Kelley , Alvin Lee , Nathan M. Anderson

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.

本研究采用三因素三水平Box-Behnken设计，评估了干燥温度、床层深度和气流对接种过的苹果块热风干燥过程中沙门氏菌致病性的影响。苹果在15种条件下干燥，沙门氏菌灭活估计在0.60的产品水活度（aw），一个水平代表一个相对较高的aw干苹果产品。在所有试验中，沙门氏菌灭活与aw降低呈线性相关（R2 = 0.91-0.97），允许aw用作干燥过程致死估计的实用代理。估计沙门氏菌在aw0.60时的失活范围为2.25±0.11至4.97±0.21 log CFU/4立方。精细化的响应面方法（RSM）模型捕获了温度、气流和床层深度的显著线性效应，以及气流和床层深度之间的边际相互作用。较高的温度和气流增强了杀伤力，而较深的床则降低了杀伤力。然而，气流的积极作用随着床层深度的增加而减弱。在三种随机选择的干燥条件下进行的模型验证表明，模型预测结果与实验观测结果吻合较好，预测均方根误差较低（0.371 log CFU/4立方），精度因子为1.101，偏差因子为1.073（超预测7.3%）。这些结果表明，水分活度降低可以作为热空气干燥苹果中微生物致死的可靠指标，并且所建立的RSM模型为预测沙门氏菌在实际加工条件下的失活提供了强有力的工具。

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引用次数: 0

Produce Safety Rule Supplemental Training and Grower Learning Impact: Experimental Evidence from Latin America 农产品安全规则补充培训和种植者学习影响：来自拉丁美洲的实验证据。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2026-03-01 Epub Date: 2026-01-20 DOI: 10.1016/j.jfp.2026.100697

Eric Sarpong Owusu , Clare Narrod , Ana Marisa Cordero , Noemí Zúñiga Thimeos

The Produce Safety Rule (PSR), implemented under the Food Safety Modernization Act (FSMA), mandates science-based training for produce growers to strengthen food safety practices. Recognizing limitations of standard training for international audiences, particularly in Latin America, a supplemental training package was developed to better support international compliance efforts. Yet limited evidence exists on the effectiveness of such interventions. This study evaluates the impact of supplemental training materials, comprising web-based videos, infographics, and memes, using a randomized controlled trial in Mexico, Chile, and Costa Rica. The experiment included 298 growers (149 owners/managers and 149 supervisors) who were randomly assigned to treatment or control groups, and learning outcomes were assessed with pre- and post-training knowledge tests separately for each group. Results show that supplemental training improved knowledge scores by approximately 8% points (pp) for owners/managers and 7 pp for supervisors, with larger effects among compliers (11 pp and 8 pp, respectively). These findings demonstrate the potential of tailored interventions to enhance the effectiveness of FDA-recognized PSR grower training for international audiences. Strengthening grower knowledge at this stage of the compliance pathway supports broader food safety capacity-building and underscores the global relevance of FSMA implementation.

根据《食品安全现代化法案》（FSMA）实施的《农产品安全规则》（PSR）要求对农产品种植者进行基于科学的培训，以加强食品安全实践。认识到对国际受众，特别是在拉丁美洲，进行标准培训的局限性，编制了一套补充培训，以便更好地支持国际遵守努力。然而，有关此类干预措施有效性的证据有限。本研究在墨西哥、智利和哥斯达黎加进行了一项随机对照试验，评估了补充培训材料（包括网络视频、信息图表和模因）的影响。试验纳入298名种植者（149名业主/经理和149名主管），随机分为实验组和对照组，分别通过培训前和培训后知识测试对每组的学习效果进行评估。结果表明，补充培训使业主/经理的知识得分提高了约8个百分点（pp），使主管的知识得分提高了7个百分点，对编译者的影响更大（分别为11个百分点和8个百分点）。这些发现表明，量身定制的干预措施有潜力提高fda认可的面向国际受众的PSR种植者培训的有效性。在合规途径的这一阶段加强种植者知识支持更广泛的食品安全能力建设，并强调《食品安全管理条例》实施的全球相关性。

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引用次数: 0

Impact of Wiping Materials on the Elimination from Surfaces of Dry Surface Biofilm of Bacteria of Food Safety Concern 擦拭材料对消除食品安全关注的干燥表面生物膜细菌的影响。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2026-03-01 Epub Date: 2026-01-14 DOI: 10.1016/j.jfp.2026.100700

Rebecca Wesgate, Jean-Yves Maillard

Salmonella spp. and Listeria monocytogenes are common foodborne pathogens that easily contaminate food preparation surfaces. Salmonella’s ability to form dry surface biofilms (DSBs) likely exacerbates surface persistence, making effective removal from food contact surfaces essential. This study is the first to evaluate the efficacy of food contact surface sanitizers against artificial L. monocytogenes DSBs, with comparisons to hydrated biofilms and dried planktonic cells. We hypothesized that the effectiveness of no-rinse, quaternary ammonium compound (QAC)-based sanitizers depends on both the wiping material used and the bacterial strain present.

Two preformulated no-rinse QAC sanitizers and one QAC spray were tested with six commercial wiping materials against three dried planktonic Salmonella spp. and one L. monocytogenes, as well as their DSBs, on stainless steel surfaces. Dried planktonic cells were more easily eliminated than DSBs, achieving approximately 4 log₁₀ versus 2 log₁₀ reductions, respectively. Although no-rinse QAC sanitizers are designed to reduce bacterial levels to acceptable limits, formulation constraints may limit their cleaning efficacy, particularly against DSBs in the presence of organic matter.

Preformulated QAC wipes were less effective than spraying the sanitizer followed by wiping. Wiping material type significantly influenced efficacy: paper towels significantly outperformed cloths, though performance varied among brands, and one sponge was the most effective overall.

This study underscores the need to carefully select wiping materials and no-rinse food contact surface sanitizers to eliminate Salmonella and Listeria DSBs, ensuring effective sanitation practices in foodservice settings.

沙门氏菌和单核细胞增生李斯特菌是常见的食源性病原体，容易污染食品制备表面。沙门氏菌形成干燥表面生物膜（DSBs）的能力可能会加剧表面持久性，因此从食物接触表面有效清除是必不可少的。本研究首次评估了食品接触面消毒剂对人工单核细胞增生乳杆菌DSBs的效果，并将其与水合生物膜和干燥浮游细胞进行了比较。我们假设无冲洗季铵化合物（QAC）基消毒剂的有效性取决于所使用的擦拭材料和存在的细菌菌株。两种预先配制的无漂洗QAC消毒剂和一种QAC喷雾用六种商业擦拭材料对不锈钢表面上三种干燥的浮游沙门氏菌和一种单核增生乳杆菌及其dsb进行了测试。干燥的浮游生物细胞比dsb更容易被清除，分别减少约4 log10和2 log10。虽然无冲洗QAC消毒剂的设计目的是将细菌水平降低到可接受的限度，但配方限制可能会限制其清洁效果，特别是在存在有机物质的情况下对dsb的清洁效果。预先配制的QAC湿巾的效果不如喷洒消毒剂后再擦拭。擦拭材料类型显著影响效果：纸巾明显优于布，尽管不同品牌的性能有所不同，但一种海绵的整体效果最好。这项研究强调需要仔细选择擦拭材料和无冲洗食品接触表面消毒剂，以消除沙门氏菌和李斯特菌dsb，确保在餐饮服务环境中有效的卫生实践。

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引用次数: 0