This study evaluated the efficacy of five commercially available sanitizers to reduce Salmonella (sessile and biofilm forms) count on experimentally inoculated materials representative of harvesting bins and picking bags in the fresh produce industry. Sessile Salmonella cells were grown onto tryptic soy agar to create a bacterial lawn, while multistrain Salmonella biofilms were grown in a Centers for Disease Control and Prevention (CDC) reactor at 22 ± 2 °C for 96 h. Samples were exposed to 500 ppm free chlorine, 500 ppm peroxyacetic acid (PAA), 75 psi steam, and 5% silver dihydrogen citrate (SDC) for 30 sec, 1, or 2 min or 100 ppm chlorine dioxide gas for 24 h. Sanitizer, surface type, and application time significantly affected the viability of Salmonella in both sessile and biofilm forms (P < 0.05). All treatments resulted in a significant reduction of Salmonella when compared to the control (P < 0.05). Chlorine dioxide gas was the most effective treatment in both sessile and biofilm forms regardless of the type of surface, and it achieved a 5-log reduction. PAA at 500 ppm applied for 2 min was the only liquid sanitizer that resulted in a greater than 3-log reduction in all surfaces. Scanning electronic microscopy demonstrated the porous surface nature of nylon and wood, compared to HDPE, impacted sanitizer antimicrobial activity. Understanding the efficacy of sanitizers to control Salmonella on harvesting bins and picking bags may improve the safety of fresh produce by increasing available sanitizing treatment.
{"title":"Evaluation of Commercially Available Sanitizers Efficacy to Control Salmonella (Sessile and Biofilm Forms) on Harvesting Bins and Picking Bags","authors":"Colton Ivers , Samhitha Chalamalasetti , Blanca Ruiz-Llacsahuanga , Faith Critzer , Manreet Bhullar , Londa Nwadike , Umut Yucel , Valentina Trinetta","doi":"10.1016/j.jfp.2024.100394","DOIUrl":"10.1016/j.jfp.2024.100394","url":null,"abstract":"<div><div>This study evaluated the efficacy of five commercially available sanitizers to reduce <em>Salmonella</em> (sessile and biofilm forms) count on experimentally inoculated materials representative of harvesting bins and picking bags in the fresh produce industry. Sessile <em>Salmonella</em> cells were grown onto tryptic soy agar to create a bacterial lawn, while multistrain <em>Salmonella</em> biofilms were grown in a Centers for Disease Control and Prevention (CDC) reactor at 22 ± 2 °C for 96 h. Samples were exposed to 500 ppm free chlorine, 500 ppm peroxyacetic acid (PAA), 75 psi steam, and 5% silver dihydrogen citrate (SDC) for 30 sec, 1, or 2 min or 100 ppm chlorine dioxide gas for 24 h. Sanitizer, surface type, and application time significantly affected the viability of <em>Salmonella</em> in both sessile and biofilm forms (<em>P</em> < 0.05). All treatments resulted in a significant reduction of <em>Salmonella</em> when compared to the control (<em>P</em> < 0.05). Chlorine dioxide gas was the most effective treatment in both sessile and biofilm forms regardless of the type of surface, and it achieved a 5-log reduction. PAA at 500 ppm applied for 2 min was the only liquid sanitizer that resulted in a greater than 3-log reduction in all surfaces. Scanning electronic microscopy demonstrated the porous surface nature of nylon and wood, compared to HDPE, impacted sanitizer antimicrobial activity. Understanding the efficacy of sanitizers to control <em>Salmonella</em> on harvesting bins and picking bags may improve the safety of fresh produce by increasing available sanitizing treatment.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100394"},"PeriodicalIF":2.1,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142564259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-29DOI: 10.1016/j.jfp.2024.100392
A. Maldague , G. Daube , L. Martinelle , C. Lagamme , S. Crèvecoeur , M. Vandenheede , N. Korsak
The uncertainties surrounding the microbiological risks of an extended exsanguination-to-evisceration interval have limited the implementation of on-farm slaughter in Europe. On-farm slaughter is increasingly advocated by farmers, consumers, and policymakers as a humane alternative to traditional slaughterhouse operations. However, concerns about hygiene and food safety, particularly bacterial contamination, have led to stringent time limits imposed by Member States on the interval between bleeding and evisceration. Microbiological standards for bovine carcasses in the European Union are governed by Commission Regulation (EC) No 2073/2005, which sets process hygiene criteria for aerobic colony count and Enterobacteriaceae. To investigate whether extending the bleed-to-evisceration interval compromises meat safety, five Holstein dairy cattle were slaughtered on-farm, with samples collected from the internal paralumbar area in contact with the intestines for up to 4 h postmortem. The samples were analyzed for Enterobacteriaceae, aerobic colony count, and Escherichia coli. None of the samples exceeded the established thresholds of 1.5 and 3.5 log CFU/cm2 for aerobic colony count and Enterobacteriaceae, respectively, as defined by Belgian health authorities for the nondestructive sampling method. These preliminary findings suggest that on-farm slaughter with evisceration occurring up to 4 h post-mortem does not pose increased microbiological risks to human health. However, further research is necessary, particularly under warmer environmental conditions and with a larger sample size, to confirm these results and to explore additional factors that may influence bacterial translocation and digestive tract wall integrity.
{"title":"The Impact of an Extended Bleed-to-evisceration Interval on the Microbiological Quality of On-farm Slaughtered Cattle Carcasses","authors":"A. Maldague , G. Daube , L. Martinelle , C. Lagamme , S. Crèvecoeur , M. Vandenheede , N. Korsak","doi":"10.1016/j.jfp.2024.100392","DOIUrl":"10.1016/j.jfp.2024.100392","url":null,"abstract":"<div><div>The uncertainties surrounding the microbiological risks of an extended exsanguination-to-evisceration interval have limited the implementation of on-farm slaughter in Europe. On-farm slaughter is increasingly advocated by farmers, consumers, and policymakers as a humane alternative to traditional slaughterhouse operations. However, concerns about hygiene and food safety, particularly bacterial contamination, have led to stringent time limits imposed by Member States on the interval between bleeding and evisceration. Microbiological standards for bovine carcasses in the European Union are governed by Commission Regulation (EC) No 2073/2005, which sets process hygiene criteria for aerobic colony count and <em>Enterobacteriaceae</em>. To investigate whether extending the bleed-to-evisceration interval compromises meat safety, five Holstein dairy cattle were slaughtered on-farm, with samples collected from the internal paralumbar area in contact with the intestines for up to 4 h postmortem. The samples were analyzed for <em>Enterobacteriaceae</em>, aerobic colony count, and <em>Escherichia coli</em>. None of the samples exceeded the established thresholds of 1.5 and 3.5 log CFU/cm<sup>2</sup> for aerobic colony count and <em>Enterobacteriaceae</em>, respectively, as defined by Belgian health authorities for the nondestructive sampling method. These preliminary findings suggest that on-farm slaughter with evisceration occurring up to 4 h post-mortem does not pose increased microbiological risks to human health. However, further research is necessary, particularly under warmer environmental conditions and with a larger sample size, to confirm these results and to explore additional factors that may influence bacterial translocation and digestive tract wall integrity.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100392"},"PeriodicalIF":2.1,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142545776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-29DOI: 10.1016/j.jfp.2024.100393
Gabriella Pinto, Gustavo A Reyes, Cecil Barnett-Neefs, YeonJin Jung, Chenhao Qian, Martin Wiedmann, Matthew J Stasiewicz
The produce industry needs a tool to evaluate food safety interventions and prioritize investments and future research. A model was developedin R for a generic produce supply chain and made accessible via Shiny. Microbial contamination events, increases, reductions, and testing can be modeled. The output for each lot was the risk of one, 300-gram sample testing positive, described by two industry-relevant risk metrics, the overall risk of a positive test (proxy for recall risk) and the number of lots with the highest risk (>1 in 10 chance) of testing positive (proxy for public health risk). A leafy green supply chain contaminated with Shiga-toxin-producing Escherichia coli was modeled with a mean of 1 pathogen cell per pound (µ=1 CFU/lb or -2.65 Log(CFU/g)) under high (σ=0.8 Log(CFU/g)) and low (σ=0.2 Log(CFU/g)) variability. Baseline risk of a positive test in the low-variability scenario (1 in 20,000) was lower than for high-variability (1 in 4,500), showing rare high-level contamination drives risk. To evaluate tradeoffs, we modeled two well-studied, frequently used interventions: additional product testing (8 of 375-gram tests/lot) and improved process controls (additional -0.87±0.32 Log(CFU/g) reduction). Improved process controls better reduced recall risk (to 1 in 115,000 and 1 in 26,000 for low- and high-variability, respectively), compared to additional product testing (to 1 in 21,000 and 1 in 11,000 for low- and high-variability, respectively). For low variability contamination, no highest risk lots existed. Under high variability contamination, both interventions removed all highest risk lots (about 0.05% of total). Yet, additional product testing rejected more lower-risk lots (about 1% of total), suggesting meaningful food waste tradeoffs. This model evaluates tradeoffs between interventions using industry-relevant risk metrics to support decision-making and can be adapted to assess other commodities, process stages, and less-studied interventions.
{"title":"Development of a flexible produce supply chain food safety risk model: Comparing tradeoffs between improved process controls and additional product testing for leafy greens as a test case.","authors":"Gabriella Pinto, Gustavo A Reyes, Cecil Barnett-Neefs, YeonJin Jung, Chenhao Qian, Martin Wiedmann, Matthew J Stasiewicz","doi":"10.1016/j.jfp.2024.100393","DOIUrl":"https://doi.org/10.1016/j.jfp.2024.100393","url":null,"abstract":"<p><p>The produce industry needs a tool to evaluate food safety interventions and prioritize investments and future research. A model was developedin R for a generic produce supply chain and made accessible via Shiny. Microbial contamination events, increases, reductions, and testing can be modeled. The output for each lot was the risk of one, 300-gram sample testing positive, described by two industry-relevant risk metrics, the overall risk of a positive test (proxy for recall risk) and the number of lots with the highest risk (>1 in 10 chance) of testing positive (proxy for public health risk). A leafy green supply chain contaminated with Shiga-toxin-producing Escherichia coli was modeled with a mean of 1 pathogen cell per pound (µ=1 CFU/lb or -2.65 Log(CFU/g)) under high (σ=0.8 Log(CFU/g)) and low (σ=0.2 Log(CFU/g)) variability. Baseline risk of a positive test in the low-variability scenario (1 in 20,000) was lower than for high-variability (1 in 4,500), showing rare high-level contamination drives risk. To evaluate tradeoffs, we modeled two well-studied, frequently used interventions: additional product testing (8 of 375-gram tests/lot) and improved process controls (additional -0.87±0.32 Log(CFU/g) reduction). Improved process controls better reduced recall risk (to 1 in 115,000 and 1 in 26,000 for low- and high-variability, respectively), compared to additional product testing (to 1 in 21,000 and 1 in 11,000 for low- and high-variability, respectively). For low variability contamination, no highest risk lots existed. Under high variability contamination, both interventions removed all highest risk lots (about 0.05% of total). Yet, additional product testing rejected more lower-risk lots (about 1% of total), suggesting meaningful food waste tradeoffs. This model evaluates tradeoffs between interventions using industry-relevant risk metrics to support decision-making and can be adapted to assess other commodities, process stages, and less-studied interventions.</p>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":" ","pages":"100393"},"PeriodicalIF":2.1,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142558045","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}
Pub Date : 2024-10-28DOI: 10.1016/j.jfp.2024.100391
Samuel C. Watson , Alison C. Neujahr , Byron D. Chaves , Samodha C. Fernando , Gary A. Sullivan
Robust environmental monitoring for Listeria monocytogenes often may not be feasible for small and very small meat processors in the United States due to the limitations in finances, staffing, or expertise. Three small/very small processors in Nebraska were sampled using sponge applicators in nonfood contact surface areas to determine if biofilm and sanitizer resistance behaviors of Pseudomonas could relate to the prevalence of L. monocytogenes and Listeria spp. in ready-to-eat meat processing environments. Samples were 3.3% (3/90) positive for L. monocytogenes, and 12.2% (11/90) of samples were positive for Listeria spp. Pseudomonas spp. were also isolated. When Listeria spp. and Pseudomonas spp. were assayed for biofilm production and resistance to a quaternary ammonia sanitizer, multiple isolates belonging to both genera capable of forming biofilms were identified. Four Pseudomonas spp. isolates resisted the 200 ppm manufacturer-recommended sanitizer concentration for food contact surface sanitation, and one Pseudomonas spp. isolated from a drain sample that was also positive for L. monocytogenes demonstrated a sanitizer minimum bactericidal concentration of 1000 ppm. These findings further support the need for monitoring of small and very small meat processors for L. monocytogenes as well as highlight the need to identify other bacteria in these processing environments, like Pseudomonas, that are resistant to environmental stressors.
{"title":"Environmental Monitoring of Nebraska Ready-to-eat Meat Processing Establishments Resulted in the Isolation of Listeria Alongside Pseudomonas Highly Resistant to Quaternary Ammonia Sanitizer","authors":"Samuel C. Watson , Alison C. Neujahr , Byron D. Chaves , Samodha C. Fernando , Gary A. Sullivan","doi":"10.1016/j.jfp.2024.100391","DOIUrl":"10.1016/j.jfp.2024.100391","url":null,"abstract":"<div><div>Robust environmental monitoring for <em>Listeria monocytogenes</em> often may not be feasible for small and very small meat processors in the United States due to the limitations in finances, staffing, or expertise. Three small/very small processors in Nebraska were sampled using sponge applicators in nonfood contact surface areas to determine if biofilm and sanitizer resistance behaviors of <em>Pseudomonas</em> could relate to the prevalence of <em>L. monocytogenes</em> and <em>Listeria</em> spp. in ready-to-eat meat processing environments. Samples were 3.3% (3/90) positive for <em>L. monocytogenes,</em> and 12.2% (11/90) of samples were positive for <em>Listeria</em> spp. <em>Pseudomonas</em> spp. were also isolated. When <em>Listeria</em> spp. and <em>Pseudomonas</em> spp. were assayed for biofilm production and resistance to a quaternary ammonia sanitizer, multiple isolates belonging to both genera capable of forming biofilms were identified. Four <em>Pseudomonas</em> spp. isolates resisted the 200 ppm manufacturer-recommended sanitizer concentration for food contact surface sanitation, and one <em>Pseudomonas</em> spp. isolated from a drain sample that was also positive for <em>L. monocytogenes</em> demonstrated a sanitizer minimum bactericidal concentration of 1000 ppm. These findings further support the need for monitoring of small and very small meat processors for <em>L. monocytogenes</em> as well as highlight the need to identify other bacteria in these processing environments, like <em>Pseudomonas,</em> that are resistant to environmental stressors.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100391"},"PeriodicalIF":2.1,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142568940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-28DOI: 10.1016/j.jfp.2024.100389
Rosa A. Safitri, Esther D. van Asselt
Consumer demand for meat from extensive production (e.g., organic, free-range, and antimicrobial-free) is increasing, partly due to consumers’ perception that these types are safer than conventional meats. This review compared food safety hazards (namely, zoonotic parasites, bacterial pathogens, antimicrobial resistance, and chemical hazards) from pigs and broilers raised in intensive and extensive systems in Northern and Western European countries and the United States. Our findings showed that hazard occurrence between livestock production systems varied depending on the hazard. Pigs and broilers from extensive systems showed a higher prevalence of Toxoplasma gondii. Pathogen prevalence in pigs did not appear to be affected by production systems, while no clear conclusion could be drawn for broilers due to conflicting findings. Higher antimicrobial resistance (AMR) prevalence was common in pig and broiler samples from intensive farming, although samples from extensive farming were not free of AMR either. Studies on chemical hazards were limited, showing generally low contaminant levels in both production systems, including persistent organic pollutants, heavy metals, mycotoxins, pesticide residues, and antimicrobial residues. Therefore, more studies on chemical hazards are recommended to fill this data gap. Various factors associated with specific production systems could influence hazard prevalence, e.g., indoor confinement, outdoor access, antimicrobial policy, and slaughtering age. Regardless of the production system, other factors, such as seasonal variation and biosecurity levels, were also important.
{"title":"Comparison of Food Safety Hazards in Pigs and Broilers from Intensive and Extensive Production Systems: A Literature Review","authors":"Rosa A. Safitri, Esther D. van Asselt","doi":"10.1016/j.jfp.2024.100389","DOIUrl":"10.1016/j.jfp.2024.100389","url":null,"abstract":"<div><div>Consumer demand for meat from extensive production (e.g., organic, free-range, and antimicrobial-free) is increasing, partly due to consumers’ perception that these types are safer than conventional meats. This review compared food safety hazards (namely, zoonotic parasites, bacterial pathogens, antimicrobial resistance, and chemical hazards) from pigs and broilers raised in intensive and extensive systems in Northern and Western European countries and the United States. Our findings showed that hazard occurrence between livestock production systems varied depending on the hazard. Pigs and broilers from extensive systems showed a higher prevalence of <em>Toxoplasma gondii</em>. Pathogen prevalence in pigs did not appear to be affected by production systems, while no clear conclusion could be drawn for broilers due to conflicting findings. Higher antimicrobial resistance (AMR) prevalence was common in pig and broiler samples from intensive farming, although samples from extensive farming were not free of AMR either. Studies on chemical hazards were limited, showing generally low contaminant levels in both production systems, including persistent organic pollutants, heavy metals, mycotoxins, pesticide residues, and antimicrobial residues. Therefore, more studies on chemical hazards are recommended to fill this data gap. Various factors associated with specific production systems could influence hazard prevalence, e.g., indoor confinement, outdoor access, antimicrobial policy, and slaughtering age. Regardless of the production system, other factors, such as seasonal variation and biosecurity levels, were also important.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100389"},"PeriodicalIF":2.1,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142568937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Foodborne diseases, especially those caused by zoonotic agents, pose a significant threat to human health. Food business operators are therefore responsible for producing safe food. To do this, they must regularly carry out appropriate sample investigations to detect zoonotic agents in their food before it leaves the factory. Depending on the issue investigated, there may be legal requirements for food business operators, usually specifying minimum sample sizes, such as Commission Regulation (EU) No 2073/2005. However, in most cases, there is no information on the precision, and therefore, on the significance of the results for these sample sizes.
Regulatory veterinary authorities have a control function and, as a result, they are required to regularly evaluate the available investigations and their results. In addition, in certain crisis situations (e.g., foodborne outbreaks or suspected food contamination), authorities may guide food business operators in their investigations and conduct their own investigations to assess food safety measures. In such cases, as there are no legally defined sample sizes to be taken, the appropriate sample sizes must be determined by the authorities. This can lead to a conflict between the need for feasibility and the need for conclusiveness of the investigation potentially being a challenge for the regulatory authority in charge.
This paper highlights the importance of thoughtful study design and the critical communication of available results by veterinary authorities on the background of a use case involving Listeria monocytogenes findings in a crisis situation. Using the minimum sample size, n = 5, required by Commission Regulation (EU) No 2073/2005 for the pathogen Listeria monocytogenes as a guide, the uncertainties associated with small sample sizes are highlighted. It also aims to facilitate the evaluation of studies performed and the assessment of further sample sizes.
食源性疾病，尤其是由人畜共患病引起的疾病，对人类健康构成重大威胁。因此，食品企业经营者有责任生产安全的食品。为此，他们必须定期进行适当的抽样调查，以便在食品出厂前检测出食品中的人畜共患病病原体。根据所调查的问题，法律可能会对食品企业经营者提出要求，通常会规定最低样本量，如欧盟委员会第 2073/2005 号条例（Commission Regulation (EU) No 2073/2005）。然而，在大多数情况下，并没有关于这些样本量的精确度以及结果重要性的信息。兽医监管机构具有控制职能，因此需要定期评估现有的调查及其结果。此外，在某些危机情况下（如食源性疾病爆发或疑似食品污染），当局可能会指导食品企业经营者开展调查，并自行开展调查以评估食品安全措施。在这种情况下，由于法律上没有规定必须抽取的样本量，因此适当的样本量必须由当局确定。这可能会导致调查的可行性需求与结论性需求之间的冲突，对负责监管的当局来说可能是一个挑战。本文以在危机情况下发现李斯特菌的使用案例为背景，强调了兽医当局进行周密的研究设计和对现有结果进行重要沟通的重要性。本文以（欧盟）第 2073/2005 号法规规定的单核细胞增生李斯特菌病原体最小样本量（n=5）为指导，强调了与小样本量相关的不确定性。它还旨在促进对已开展研究的评估和对进一步样本量的评估。
{"title":"Informative Value of a Sample Investigation with a Predefined Sample Size using the Example of Listeria monocytogenes in Food Safety","authors":"Cara Förster , Katja Nordhoff , Jörg Fritzemeier , Fritjof Freise , Lothar Kreienbrock","doi":"10.1016/j.jfp.2024.100388","DOIUrl":"10.1016/j.jfp.2024.100388","url":null,"abstract":"<div><div>Foodborne diseases, especially those caused by zoonotic agents, pose a significant threat to human health. Food business operators are therefore responsible for producing safe food. To do this, they must regularly carry out appropriate sample investigations to detect zoonotic agents in their food before it leaves the factory. Depending on the issue investigated, there may be legal requirements for food business operators, usually specifying minimum sample sizes, such as Commission Regulation (EU) No 2073/2005. However, in most cases, there is no information on the precision, and therefore, on the significance of the results for these sample sizes.</div><div>Regulatory veterinary authorities have a control function and, as a result, they are required to regularly evaluate the available investigations and their results. In addition, in certain crisis situations (e.g., foodborne outbreaks or suspected food contamination), authorities may guide food business operators in their investigations and conduct their own investigations to assess food safety measures. In such cases, as there are no legally defined sample sizes to be taken, the appropriate sample sizes must be determined by the authorities. This can lead to a conflict between the need for feasibility and the need for conclusiveness of the investigation potentially being a challenge for the regulatory authority in charge.</div><div>This paper highlights the importance of thoughtful study design and the critical communication of available results by veterinary authorities on the background of a use case involving <em>Listeria monocytogenes</em> findings in a crisis situation. Using the minimum sample size, <em>n</em> = 5, required by Commission Regulation (EU) No 2073/2005 for the pathogen <em>Listeria monocytogenes</em> as a guide, the uncertainties associated with small sample sizes are highlighted. It also aims to facilitate the evaluation of studies performed and the assessment of further sample sizes.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100388"},"PeriodicalIF":2.1,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142568943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-26DOI: 10.1016/j.jfp.2024.100390
Alvin Lee , Nicole Maks-Warren , Viviana Aguilar , Brittany Swicegood , Lindsay Halik , Joshua Warren , Edward O’Neill , Jason Meents , Susy Tejayadi
Raw meat pet foods can pose health risks to pets and humans. High-pressure processing (HPP) was used in a previous study to demonstrate its effectiveness in achieving a 5-log reduction of Salmonella, E. coli STEC, and L. monocytogenes in commercially available raw pet foods and maintaining the 5-log reduction throughout shelf-life with frozen storage being more effective than refrigerated. L. monocytogenes, being more HPP resistant, could potentially regrow when stored at refrigeration temperatures and required further optimization. Chicken-based raw diet pet food was inoculated with 7–8 log CFU/g cocktails of Salmonella spp., E. coli STEC, or L. monocytogenes and stored at 4 °C for 24 h before the addition of either 0.7% or 1.0% w/v lactic acid fermentate (LAF) and HPP treated at 586 MPa for 2, 3, and 4 min after 24 or 72 h storage at 4 °C. HPP-treated products were stored frozen (−10 to −16 °C) up to 21 days with microbiological analyses on days 1, 3, 5, 7, 14, and 21. All HPP-and LAF-treated samples demonstrated a 5-log reduction of Salmonella spp., E. coli STEC, and L. monocytogenes. Samples without LAF and HPP treated after 24 h storage at 4 °C resulted in an average 4.02 log cfu/g reduction of L. monocytogenes with 2 min HPP hold time while longer HPP hold times at 4 min improved L. monocytogenes reduction by 0.35 log cfu/g. E. coli was found to be more HPP resistant in this study than L. monocytogenes and the addition of LAF had a significant impact on the overall pathogen survival during post-HPP storage. Based on qualitative enrichment data for each pathogen, the use of LAF resulted in more complete inactivation compared to samples without LAF. The use of 1% LAF in combination with 586 MPa for 4 min was found to be most effective for the inactivation of Salmonella spp., E. coli STEC, and L. monocytogenes. The findings are significant as it provides both formulation and processing controls to ensure the safety of raw diet pet foods.
{"title":"The Combined Use of High Pressure Processing and Lactic Acid Containing Fermentate on Inactivation of Salmonella, Shiga Toxin-producing E. coli, and Listeria monocytogenes in Raw Pet Foods","authors":"Alvin Lee , Nicole Maks-Warren , Viviana Aguilar , Brittany Swicegood , Lindsay Halik , Joshua Warren , Edward O’Neill , Jason Meents , Susy Tejayadi","doi":"10.1016/j.jfp.2024.100390","DOIUrl":"10.1016/j.jfp.2024.100390","url":null,"abstract":"<div><div>Raw meat pet foods can pose health risks to pets and humans. High-pressure processing (HPP) was used in a previous study to demonstrate its effectiveness in achieving a 5-log reduction of <em>Salmonella</em>, <em>E. coli</em> STEC, and <em>L. monocytogenes</em> in commercially available raw pet foods and maintaining the 5-log reduction throughout shelf-life with frozen storage being more effective than refrigerated. <em>L. monocytogenes</em>, being more HPP resistant, could potentially regrow when stored at refrigeration temperatures and required further optimization. Chicken-based raw diet pet food was inoculated with 7–8 log CFU/g cocktails of <em>Salmonella</em> spp., <em>E. coli</em> STEC, or <em>L. monocytogenes</em> and stored at 4 °C for 24 h before the addition of either 0.7% or 1.0% w/v lactic acid fermentate (LAF) and HPP treated at 586 MPa for 2, 3, and 4 min after 24 or 72 h storage at 4 °C. HPP-treated products were stored frozen (−10 to −16 °C) up to 21 days with microbiological analyses on days 1, 3, 5, 7, 14, and 21. All HPP-and LAF-treated samples demonstrated a 5-log reduction of <em>Salmonella</em> spp., <em>E. coli</em> STEC, and <em>L. monocytogenes</em>. Samples without LAF and HPP treated after 24 h storage at 4 °C resulted in an average 4.02 log cfu/g reduction of <em>L. monocytogenes</em> with 2 min HPP hold time while longer HPP hold times at 4 min improved <em>L. monocytogenes</em> reduction by 0.35 log cfu/g. <em>E. coli</em> was found to be more HPP resistant in this study than <em>L. monocytogenes</em> and the addition of LAF had a significant impact on the overall pathogen survival during post-HPP storage. Based on qualitative enrichment data for each pathogen, the use of LAF resulted in more complete inactivation compared to samples without LAF. The use of 1% LAF in combination with 586 MPa for 4 min was found to be most effective for the inactivation of <em>Salmonella</em> spp., <em>E. coli</em> STEC, and <em>L. monocytogenes</em>. The findings are significant as it provides both formulation and processing controls to ensure the safety of raw diet pet foods.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100390"},"PeriodicalIF":2.1,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142568946","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-23DOI: 10.1016/j.jfp.2024.100387
Thomas P. Oscar
Most retail samples (25 g) of ground turkey contain no or low levels of Salmonella. However, temperature abuse after retail can lead to spread and growth of Salmonella in the package. In addition, it can lead to levels that pose a significant risk of salmonellosis. This is especially true when the serotype is a top human clinical isolate, like Infantis. Therefore, the current study was undertaken to develop and validate a predictive model for the growth of Salmonella Infantis in ground turkey subjected to temperature abuse. The purpose was to fill a gap for serotype-specific data and models in risk assessments for this pathogen and food combination. Storage trials with a low initial inoculum (0.85 log10) of Salmonella Infantis in commercial ground turkey samples (0.2 g) with native microflora were conducted at 16–40 °C for 0–28 h. Salmonella was enumerated in ground turkey samples using an automated, whole sample enrichment, miniature, most probable number (MPN) assay. The MPN data were fitted to a three-phase linear primary model. Secondary models for primary model parameters were developed and used in the primary model to create a tertiary model that predicted the growth of Salmonella Infantis in ground turkey as a function of time and temperature. Data and tertiary model predictions were evaluated using the test data, model performance, and model validation criteria of the Acceptable Prediction Zones method in the Validation Software Tool. The tertiary model predictions were considered to have acceptable bias and accuracy when the proportion of residuals (observed − predicted) in the partly and fully acceptable prediction zones (pAPZ) was ≥0.7. The overall pAPZ of the tertiary model was 0.866 for dependent data (n = 406) and 0.853 for independent data for interpolation (n = 177). However, there were local prediction problems that limited the validated prediction range to a region from 0 to 8 h at 16–40 °C. Nonetheless, this validation range was sufficient to simulate temperature abuse of ground turkey during meal preparation in the consumers’ home. Thus, the model fills an important data and modeling gap in risk assessments for Salmonella and ground turkey. Additional data are needed to repair and fully validate the model.
{"title":"Development and Validation of a Predictive Model for Growth of Salmonella Infantis in Ground Turkey","authors":"Thomas P. Oscar","doi":"10.1016/j.jfp.2024.100387","DOIUrl":"10.1016/j.jfp.2024.100387","url":null,"abstract":"<div><div>Most retail samples (25 g) of ground turkey contain no or low levels of <em>Salmonella</em>. However, temperature abuse after retail can lead to spread and growth of <em>Salmonella</em> in the package. In addition, it can lead to levels that pose a significant risk of salmonellosis. This is especially true when the serotype is a top human clinical isolate, like Infantis. Therefore, the current study was undertaken to develop and validate a predictive model for the growth of <em>Salmonella</em> Infantis in ground turkey subjected to temperature abuse. The purpose was to fill a gap for serotype-specific data and models in risk assessments for this pathogen and food combination. Storage trials with a low initial inoculum (0.85 log<sub>10</sub>) of <em>Salmonella</em> Infantis in commercial ground turkey samples (0.2 g) with native microflora were conducted at 16–40 °C for 0–28 h. <em>Salmonella</em> was enumerated in ground turkey samples using an automated, whole sample enrichment, miniature, most probable number (MPN) assay. The MPN data were fitted to a three-phase linear primary model. Secondary models for primary model parameters were developed and used in the primary model to create a tertiary model that predicted the growth of <em>Salmonella</em> Infantis in ground turkey as a function of time and temperature. Data and tertiary model predictions were evaluated using the test data, model performance, and model validation criteria of the Acceptable Prediction Zones method in the Validation Software Tool. The tertiary model predictions were considered to have acceptable bias and accuracy when the proportion of residuals (observed − predicted) in the partly and fully acceptable prediction zones (pAPZ) was ≥0.7. The overall pAPZ of the tertiary model was 0.866 for dependent data (<em>n</em> = 406) and 0.853 for independent data for interpolation (<em>n</em> = 177). However, there were local prediction problems that limited the validated prediction range to a region from 0 to 8 h at 16–40 °C. Nonetheless, this validation range was sufficient to simulate temperature abuse of ground turkey during meal preparation in the consumers’ home. Thus, the model fills an important data and modeling gap in risk assessments for <em>Salmonella</em> and ground turkey. Additional data are needed to repair and fully validate the model.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100387"},"PeriodicalIF":2.1,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142501938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-22DOI: 10.1016/j.jfp.2024.100386
Abuzar I.A. Mohamed , Ellen W. Evans
Effective hand hygiene is essential during food production to reduce the risk of microbiological contamination. Improper hand hygiene by food handlers can be a major contributing factor in the spread of foodborne illnesses. Self-reported behavior does not equate to actual behavior as it has the limitation of biases. Therefore, observational data are more effective at assessing the actual behavior of food handlers. Covert observation utilizing closed-circuit television (CCTV) cameras can yield reliable data. This study utilized covert observation to assess hand hygiene compliance from CCTV footage of food handlers in a sandwich-making facility. An electronic observation checklist, based upon the company’s hand-hygiene protocol, was used to capture observed hand hygiene practices. A total of 588 occasions that required hand hygiene practices by food handlers (n = 12) were observed during the production of ready-to-eat (RTE) sandwiches over 16 h during two shifts. Food handlers did not wash their hands on 32% of occasions which required food hygiene practices. Of those occasions where there was an attempt to implement hand hygiene practices (n = 401), only 1% of behaviors were compliant with the company hand hygiene protocol. Observations indicated that 95% of attempts did not adhere to the recommended handwashing duration (≥20 s). Soap was not used in 4% of attempts, and hands were not wetted prior to applying soap in 16% of attempts. Additionally, 62% of attempts did not use hand sanitizer after handwashing and drying. Food handlers were observed attempting hand hygiene practices significantly more frequently (p < 0.001) when entering (89% of occasions) than exiting (8% of occasions) the production area. Findings indicate that appropriate interventions are needed to improve hand hygiene compliance of food handlers to ensure food is produced safely within the food manufacturing sector.
{"title":"Observation of Food Handlers’ Hand Hygiene Behavior During Production at a Sandwich-making Factory","authors":"Abuzar I.A. Mohamed , Ellen W. Evans","doi":"10.1016/j.jfp.2024.100386","DOIUrl":"10.1016/j.jfp.2024.100386","url":null,"abstract":"<div><div>Effective hand hygiene is essential during food production to reduce the risk of microbiological contamination. Improper hand hygiene by food handlers can be a major contributing factor in the spread of foodborne illnesses. Self-reported behavior does not equate to actual behavior as it has the limitation of biases. Therefore, observational data are more effective at assessing the actual behavior of food handlers. Covert observation utilizing closed-circuit television (CCTV) cameras can yield reliable data. This study utilized covert observation to assess hand hygiene compliance from CCTV footage of food handlers in a sandwich-making facility. An electronic observation checklist, based upon the company’s hand-hygiene protocol, was used to capture observed hand hygiene practices. A total of 588 occasions that required hand hygiene practices by food handlers (<em>n</em> = 12) were observed during the production of ready-to-eat (RTE) sandwiches over 16 h during two shifts. Food handlers did not wash their hands on 32% of occasions which required food hygiene practices. Of those occasions where there was an attempt to implement hand hygiene practices (<em>n</em> = 401), only 1% of behaviors were compliant with the company hand hygiene protocol. Observations indicated that 95% of attempts did not adhere to the recommended handwashing duration (≥20 s). Soap was not used in 4% of attempts, and hands were not wetted prior to applying soap in 16% of attempts. Additionally, 62% of attempts did not use hand sanitizer after handwashing and drying. Food handlers were observed attempting hand hygiene practices significantly more frequently (<em>p</em> < 0.001) when entering (89% of occasions) than exiting (8% of occasions) the production area. Findings indicate that appropriate interventions are needed to improve hand hygiene compliance of food handlers to ensure food is produced safely within the food manufacturing sector.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100386"},"PeriodicalIF":2.1,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142501960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-18DOI: 10.1016/j.jfp.2024.100364
Nargis Begum Javed , Mohammed AL-Mohaithef
The World Health Organization (WHO) reports that food handlers play a significant role in the maintenance of food safety from food production to storage. This study aims to assess the implementation of WHO five keys to safer food in the food trucks in Jeddah city. This study was an observational study. A total of 103 registered and licensed food trucks in Jeddah were selected using the opportunity sampling method. The WHO’s five keys to safer food questionnaire was used by the researchers to inspect and evaluate the hygiene status of food trucks. A chi-square test was used to assess the association between the demographic characteristics of food truck handlers and the implementation of the variables used to evaluate WHO’s five keys to safer food in their food trucks. P value < 0.05 was considered significant. The participation rate was 64.4% (103/160). Most food truck handlers were older than 30 years (55.3%), were men (81.6%), had secondary-level education (40.8%), and were Saudi nationals (69.9%). More than 50% of food truck handlers had less than three years of experience in business, and 67% of food truck handlers had undergone training in food handling. The researchers found good implementation of Key 5c. – “Water from cans/bottles used for cooking” (93.2%), followed by Key 1a. “Cleaning and disinfecting done periodically” (78.6%), and poor implementation for Key 3a. – “Calibrated thermometers are used to check temperatures” (30.1%) in the food trucks. The overall implementation score of WHO’s five keys to safer food was found to be good (score ≥ 8) in 57.3% of food trucks. Food handlers’ age, gender, and training in food handling indicated a significant association with the implementation of WHO’s five keys to safer food. The exposure of food handlers to food handling training indicated a significant association with good implementation of all five keys to safer food.
{"title":"Assessment and Association of the World Health Organization’s Five Keys to Food Safety Among Selected Food Truck Operators Demographic in Jeddah City","authors":"Nargis Begum Javed , Mohammed AL-Mohaithef","doi":"10.1016/j.jfp.2024.100364","DOIUrl":"10.1016/j.jfp.2024.100364","url":null,"abstract":"<div><div>The World Health Organization (WHO) reports that food handlers play a significant role in the maintenance of food safety from food production to storage. This study aims to assess the implementation of WHO five keys to safer food in the food trucks in Jeddah city. This study was an observational study. A total of 103 registered and licensed food trucks in Jeddah were selected using the opportunity sampling method. The WHO’s five keys to safer food questionnaire was used by the researchers to inspect and evaluate the hygiene status of food trucks. A chi-square test was used to assess the association between the demographic characteristics of food truck handlers and the implementation of the variables used to evaluate WHO’s five keys to safer food in their food trucks. <em>P</em> value < 0.05 was considered significant. The participation rate was 64.4% (103/160). Most food truck handlers were older than 30 years (55.3%), were men (81.6%), had secondary-level education (40.8%), and were Saudi nationals (69.9%). More than 50% of food truck handlers had less than three years of experience in business, and 67% of food truck handlers had undergone training in food handling. The researchers found good implementation of Key 5c. – “Water from cans/bottles used for cooking” (93.2%), followed by Key 1a. “Cleaning and disinfecting done periodically” (78.6%), and poor implementation for Key 3a. – “Calibrated thermometers are used to check temperatures” (30.1%) in the food trucks. The overall implementation score of WHO’s five keys to safer food was found to be good (score ≥ 8) in 57.3% of food trucks. Food handlers’ age, gender, and training in food handling indicated a significant association with the implementation of WHO’s five keys to safer food. The exposure of food handlers to food handling training indicated a significant association with good implementation of all five keys to safer food.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100364"},"PeriodicalIF":2.1,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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