Journal of food protection最新文献_第3页

Microorganisms and Physicochemical Factors Controlling Biogenic Amines During Cheese Ripening: A Systematic Review. 奶酪成熟过程中控制生物胺的微生物和理化因素：系统综述。

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

Journal of food protection

Pub Date : 2026-01-04 DOI: 10.1016/j.jfp.2025.100694

Fatemeh Tashi, Mansoureh Taghizadeh, Asma Afshari

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

生物胺是由氨基酸脱羧形成的含氮化合物，它们在奶酪中的过量积累可能会对健康造成不利影响。本系统综述旨在评价益生菌菌株和理化因素在降低奶酪成熟过程中生物胺水平方面的有效性。根据PRISMA（系统评价和荟萃分析的首选报告项目）指南，在PubMed， Scopus, Web of Science， ScienceDirect和谷歌Scholar中进行了全面的文献检索，检索了2010年至2024年间发表的研究。14项研究符合纳入标准。在已鉴定的生物胺中，酪胺和组胺以高浓度最为常见。嗜酸乳杆菌和植物乳杆菌的组合显示出最高的功效，达到80%的总生物胺水平降低。最佳的理化条件，包括保持pH在5.0-5.4范围内，成熟温度在15℃左右，成熟期为3-4个月，可以提高益生菌干预的效率。盐、水分、脂肪含量和包装方法等环境因素对生物胺积累有显著影响。将选定的益生菌与控制成熟参数相结合，可以最大限度地降低生物胺水平，提高奶酪的安全性和质量。然而，由于所纳入的研究中益生菌菌株、奶酪类型和分析技术的异质性，需要进一步进行标准化和大规模的研究，以更好地了解奶酪生产中生物胺还原的机制和优化策略。

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引用次数: 0

Structural Equation Modeling of Food Safety Knowledge, Attitude, and Practice among Vendors and Customers in an Informal Fruit and Vegetable Market: Evidence from Iran 非正式蔬果市场中商贩和顾客的食品安全知识、态度和行为的结构方程模型：来自伊朗的证据。

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

Journal of food protection

Pub Date : 2026-01-04 DOI: 10.1016/j.jfp.2025.100693

Ali Almasi , Samaneh Khademikia , Mohammad Hossein Mohamadi , Farid Nayebi

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

低收入和中等收入国家的食品安全往往受到非正规水果和蔬菜市场的影响，原因是基础设施薄弱、监督不力和处理不安全。虽然知识-态度-实践（KAP）框架被广泛应用，但在这些环境中，知识与实践之间的联系尚不清楚。本研究评估了伊朗Kermanshah一个非正式市场的111位供应商和384位顾客的KAP概况。市场主要销售新鲜蔬菜（80-85%）和切块水果（15-20%），通常没有冷藏。经验证的调查问卷显示，仅有23.4%的商贩符合食品安全标准，60%的商贩切果储存不当。尽管供应商意识更强，但他们的卫生状况却比顾客差

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引用次数: 0

Biofilm Properties and Their Implications for Cleaning Processes in the Food Industry – A Review 生物膜特性及其在食品工业清洁过程中的应用综述。

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

Journal of food protection

Pub Date : 2026-01-04 DOI: 10.1016/j.jfp.2025.100695

Caroline Bachlechner , Elena Zand , Vincent Eisenrauch , Marc Mauermann , Henry Jäger , Felix Schottroff

Cleaning operations are carried out regularly throughout the food industry to remove deposits and microorganisms. Still, biofilms may persist in production plants, with potential negative implications for food safety and quality as well as economic disadvantages for companies. Consequently, the elimination of biofilms is crucial to ensure unrestricted operations. However, mechanisms involved in biofilm removal are still poorly understood, limiting the development of corresponding countermeasures. Therefore, this review focuses on biofilm properties and their implications for the removal process, as a basis for identifying and deeper understanding of the key factors relevant to cleaning strategies. In terms of rheological biofilm characterization, parameters such as elastic modulus and critical strain indicate the stress a biofilm can withstand. Biofilms with lower elastic modulus and crossover points are generally easier to remove. Assessing binding forces is crucial, as effective removal requires overcoming these forces. Further investigation of biofilm porosity may ultimately contribute to the development of targeted removal strategies. Multispecies biofilms grown dynamically show the highest cleaning resistance, with flow characteristics significantly influencing biofilm properties. Parameters from structural characterization methods cannot be directly translated into cleaning practices; however, they are still relevant to obtain deeper information on biofilm systems and their behavior. Exemplarily, modelling and simulation rely on precise material properties, enabling further conclusions relevant to cleaning and disinfection applications. Therefore, deeper insights into the microscopic and macroscopic properties of biofilms will contribute to the development of more targeted and efficient cleaning strategies.

整个食品工业定期进行清洁操作，以清除沉积物和微生物。尽管如此，生物膜可能会在生产工厂中持续存在，对食品安全和质量产生潜在的负面影响，并对公司造成经济上的不利影响。因此，消除生物膜是确保无限制操作的关键。然而，涉及生物膜去除的机制仍然知之甚少，限制了相应对策的发展。因此，本文将重点介绍生物膜的特性及其对去除过程的影响，为识别和深入了解与清洁策略相关的关键因素奠定基础。在生物膜流变特性方面，弹性模量和临界应变等参数表明生物膜可以承受的应力。具有较低弹性模量和交叉点的生物膜通常更容易去除。评估结合力是至关重要的，因为有效的去除需要克服这些力。对生物膜孔隙度的进一步研究可能最终有助于开发有针对性的去除策略。动态生长的多物种生物膜表现出最高的清洁阻力，流动特性对生物膜性能有显著影响。结构表征方法的参数不能直接转化为清洁实践，然而，仍然与获得生物膜系统及其行为的更深入信息有关。例如，建模和模拟依赖于精确的材料特性，从而能够进一步得出与清洁和消毒应用相关的结论。因此，深入了解生物膜的微观和宏观特性将有助于开发更有针对性和更有效的清洁策略。

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引用次数: 0

Preliminary Detection and Characterization of Salmonella Enteritidis Isolated from Chicken Nuggets in Türkiye: Evidence of Antimicrobial Resistance and Biofilm Formation <s:1>基耶鸡块中肠炎沙门氏菌的初步检测和鉴定：抗生素耐药性和生物膜形成的证据。

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

Journal of food protection

Pub Date : 2026-01-02 DOI: 10.1016/j.jfp.2025.100692

İbrahim Polat , Gülcan Kuyucuklu Kazan , Burhan Şen , Özleyiş Konyalı

This study presents the preliminary detection and characterization of Salmonella Enteritidis isolated from retail chicken nugget samples in Türkiye. A total of 150 samples were collected from retail markets and analyzed following ISO 6579-1:2017 and ISO 6579-3:2014 standards for isolation and serotyping. S. Enteritidis was recovered from two samples, corresponding to a prevalence of 1.33%, indicating a low but confirmed presence in processed poultry products. Antimicrobial susceptibility testing was performed using the disk diffusion method in accordance with CLSI guidelines. Both isolates exhibited resistance to cefepime and amoxicillin–clavulanic acid, while one isolate was additionally resistant to cefoxitin. No multidrug resistance was observed among the isolates. Biofilm-forming ability was evaluated at 20 °C and 37 °C after 24, 48, and 72 h of incubation using the microtiter plate assay. While weak biofilm formation was observed at early incubation times, both isolates demonstrated strong biofilm production after 72 h at 20 °C, suggesting enhanced persistence under suboptimal temperature conditions relevant to food processing environments. Given the limited number of isolates, the results should be interpreted as preliminary. Nevertheless, these findings provide valuable baseline data on the occurrence, antimicrobial resistance profiles, and biofilm-forming capacity of S. Enteritidis in chicken nuggets in Türkiye, and highlight the need for larger-scale surveillance studies and molecular-level investigations to better assess public health risks.

本文报道了基耶省零售鸡块样品中肠炎沙门氏菌的初步检测和鉴定。从零售市场共收集了150份样本，并按照ISO 6579-1:2017和ISO 6579-3:2014分离和血清分型标准进行了分析。从两个样本中回收了肠炎沙门氏菌，患病率为1.33%，表明加工家禽产品中存在少量但已确认的肠炎沙门氏菌。按照CLSI指南采用纸片扩散法进行药敏试验。两株分离株均对头孢吡肟和阿莫西林-克拉维酸耐药，其中一株对头孢西丁也耐药。分离株未见多药耐药。在孵育24、48和72小时后，在20°C和37°C条件下，使用微滴板法评估生物膜形成能力。虽然在孵育早期观察到较弱的生物膜形成，但在20°C条件下72 h后，两株分离物均表现出较强的生物膜生成，这表明在与食品加工环境相关的次优温度条件下增强了持久性。鉴于分离株数量有限，该结果应被解释为初步结果。尽管如此，这些发现为基耶州鸡块中肠炎沙门氏菌的发生、耐药性概况和生物膜形成能力提供了有价值的基线数据，并强调需要进行更大规模的监测研究和分子水平的调查，以更好地评估公共卫生风险。

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引用次数: 0

Comparative Evaluation of Nutritional Quality, Heavy Metal Contamination, and Associated Health Risks of Freshwater River and Farmed Fish from Bangladesh 孟加拉国淡水鱼和养殖鱼营养质量、重金属污染及相关健康风险的比较评价。

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

Journal of food protection

Pub Date : 2026-01-01 DOI: 10.1016/j.jfp.2025.100684

Md. Ariful Islam , Md. Sakhawot Hossain , Md. Ruhul Amin , Md. Parvez Hossain , Lisa Khanum , Md. Sakib Hasan , Rashida Parvin , Md. Ashrafuzzaman Zahid

Freshwater fish play a vital role in human nutrition by supplying high-quality protein, essential fatty acids, and micronutrients. However, increasing environmental pollution and inconsistent aquaculture practices have raised concerns about heavy metal accumulation in commonly consumed fish species in Bangladesh. This study evaluated the nutritional composition and heavy metal levels in Mystus tengara (Tengra), Anabas testudineus (Koi), and Heteropneustes fossilis (Shing) from river and farm environments. The proximate composition showed variations, with farmed fish containing higher protein and fat levels compared to river samples. Heavy metal analysis revealed that H. fossilis from river sources had elevated Pb (1.77 mg/kg) and Cr (1.67 mg/kg) levels, exceeding WHO standards. Cultured H. fossilis contained high Fe (232.29 mg/kg), also surpassing recommended levels. The Target Hazard Quotient (THQ) values for all metals in the fish samples were below 1, indicating no significant noncarcinogenic risk from individual metals. The Total Target Hazard Quotient (TTHQ) for adults ranged from 5.90E-04 to 7.15E-04, while for children, it ranged from 1.31E-03 to 1.59E-03. Despite TTHQ values remaining below the threshold of concern, children exhibited higher vulnerability than adults. The findings highlight the influence of environmental pollution on the nutritional and contamination profile of freshwater fish and underscore the need for continuous monitoring to ensure food safety and minimize health risks, particularly among vulnerable populations such as children.

淡水鱼提供优质蛋白质、必需脂肪酸和微量营养素，在人类营养中起着至关重要的作用。然而，日益严重的环境污染和不一致的水产养殖做法引起了人们对孟加拉国常见食用鱼类中重金属积累的关注。本研究评价了来自河流和农田环境的竹螺（Mystus tengara）、锦鲤（Anabas testudineus）和尾螺（Heteropneustes Shing）化石的营养成分和重金属含量。鱼类的大致成分有所不同，养殖鱼类的蛋白质和脂肪含量高于河流样本。重金属分析显示，来自河流来源的H.化石的Pb （1.77 mg/kg）和Cr （1.67 mg/kg）水平均高于世卫组织标准。培养的H.化石含有高铁（232.29毫克/公斤），也超过了推荐水平。鱼类样本中所有金属的目标危害商（THQ）值均低于1，表明单个金属没有显著的非致癌风险。成人总目标危险系数（TTHQ）为5.90E-04 ~ 7.15E-04，儿童总目标危险系数为1.31E-03 ~ 1.59E-03。尽管TTHQ值仍低于关注阈值，但儿童表现出比成人更高的脆弱性。调查结果强调了环境污染对淡水鱼的营养和污染状况的影响，并强调需要持续监测，以确保食品安全和尽量减少健康风险，特别是在儿童等弱势群体中。

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引用次数: 0

The Added Value of Brilliance GBS Agar for Screening Bulk Tank Milk for Streptococcus agalactiae 华晨GBS琼脂在散装罐乳中筛选无乳链球菌的附加价值。

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

Journal of food protection

Pub Date : 2026-01-01 DOI: 10.1016/j.jfp.2025.100685

Annet E. Heuvelink , Alessandro Bellato , Manon Holstege , Theo J.G.M. Lam

This study aimed to evaluate the added value of chromogenic Brilliance^TM GBS Agar to the generally used modified Edwards medium for the isolation of S. agalactiae from bovine bulk tank milk (BTM) samples in programs to monitor udder health and hygiene in dairy farms. During 10 BTM sampling rounds in a one-year study period, BTM samples were examined for the presence of S. agalactiae using both, modified Edwards medium and Brilliance^TM GBS Agar. The prevalence of S. agalactiae per sampling round based on modified Edwards medium alone varied from 0.7% to 2.1%, and based on the combination of modified Edwards medium and Brilliance^TM GBS Agar from 2.3% to 2.8% of samples. Of 1,352 herds with culture results available for all 10 sampling rounds, 59 (4.4%) tested positive for S. agalactiae at least once; 79.7% of these 59 herds were identified on modified Edwards medium and 93.2% on Brilliance^TM GBS Agar. Using both agars, the percentage of herds with at least one negative culture result between positive results decreased from 68.1% to 53.2% of positive herds, thus leading to a more consistent herd-level S. agalactiae diagnosis. However, for 10.6% of the herds, an irregular S. agalactiae culture result was introduced by using both agars. The use of Brilliance^TM GBS Agar makes the work of technicians easier and quicker in comparison with modified Edwards medium. For optimal sensitivity of S. agalactiae and of other streptococci(−like) bacteria, the combination of the two agars is needed.

本研究旨在评价显色型BrillianceTM GBS琼脂在牛乳样品中分离无乳链球菌的附加价值，以监测奶牛的乳房健康和卫生。在为期一年的研究期间，在10轮BTM取样中，使用改良Edwards培养基和BrillianceTM GBS琼脂检测BTM样品中有无无乳链球菌。单独使用改良Edwards培养基时，每轮取样无乳链球菌的流行率为0.7% ~ 2.1%，而使用改良Edwards培养基和BrillianceTM GBS琼脂的组合取样时，每轮取样无乳链球菌的流行率为2.3% ~ 2.8%。在所有10轮取样均获得培养结果的1352头畜群中，59头（4.4%）至少一次检测出无乳链球菌阳性；其中79.7%在改良Edwards培养基上鉴定，93.2%在BrillianceTM GBS琼脂上鉴定。使用这两种琼脂，在阳性结果之间至少有一个阴性培养结果的畜群百分比从阳性畜群的68.1%下降到53.2%，从而导致更一致的畜群水平无乳链球菌诊断。然而，10.6%的畜群在两种琼脂同时使用的情况下无乳链球菌培养结果不规则。与改良的爱德华兹培养基相比，使用BrillianceTM GBS琼脂使技术人员的工作更容易，更快。为了获得最佳的无乳链球菌和其他链球菌（样）细菌的敏感性，需要两种琼脂的组合。

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引用次数: 0

Physico-Chemical Treatments and Key Determinants of Salmonella Survival in Black Pepper: A Systematic Review, Meta-Analysis, and Predictive Model Evaluation 黑胡椒中沙门氏菌存活的理化处理和关键决定因素：系统综述、meta分析和预测模型评估。

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

Journal of food protection

Pub Date : 2025-12-29 DOI: 10.1016/j.jfp.2025.100691

Aron Csuti, Xinran Xu, Abhinav Mishra

Black pepper, the most widely used spice in the world, can be easily contaminated with Salmonella during production or processing. Previous Salmonella outbreaks associated with spices have shown that suitable treatments are essential to ensure the safety of black pepper.

Salmonella inactivation treatments can be classified into eight major categories. Survival posttreatment and during storage depends on several key factors, including both well-understood and confounding variables. Identifying the critical factors and treatment parameters to predict potential risks and develop inactivation models for risk management strategies is essential for preventing outbreaks. Therefore, all available data on Salmonella reduction treatments and survival studies were evaluated through a systematic review, log-linear regression, and meta-analysis. Publication bias was examined via Begg and Mazumdar’s Rank Correlation test, while heterogeneity, identified covariates, and confounding variables were evaluated via meta-regression and subgroup analysis. A reduced quadratic secondary model was developed for heat treatments, while log-linear secondary models were used to predict outcomes for samples receiving no treatment or ClO₂ fumigation. The D-value of a treatment method was chosen as the effect size and response variable. The impact of excessively high or low variability on the ability to evaluate the influence of covariates and potential confounding variables in certain treatments was discussed. Other critical knowledge and research gaps, such as the effect of black pepper matrix on Salmonella durability, were examined. Recommendations for future research include conducting repeated experiments for each variation of a given treatment method, with sufficient variation within critical factors, so that their influence on intervention efficacy can be investigated and quantified.

黑胡椒是世界上使用最广泛的香料，在生产或加工过程中很容易被沙门氏菌污染。以前与香料有关的沙门氏菌爆发表明，适当的处理对确保黑胡椒的安全至关重要。沙门氏菌灭活治疗可分为八大类。治疗后和储存期间的存活取决于几个关键因素，包括众所周知的和混杂的变量。确定关键因素和治疗参数以预测潜在风险并为风险管理战略制定灭活模型对于预防疫情至关重要。因此，通过系统回顾、对数线性回归和荟萃分析对所有沙门氏菌减少治疗和生存研究的可用数据进行评估。通过Begg和Mazumdar的秩相关检验检验发表偏倚，通过meta回归和亚组分析评估异质性、识别协变量和混杂变量。为热处理开发了简化的二次模型，而对数线性二次模型用于预测未处理或ClO2熏蒸样品的结果。选取一种处理方法的d值作为效应大小和响应变量。在某些治疗中，过高或过低的变异性对评估协变量和潜在混杂变量影响的能力的影响进行了讨论。其他关键的知识和研究空白，如黑胡椒基质对沙门氏菌持久性的影响，进行了检查。对未来研究的建议包括对给定治疗方法的每种变化进行重复实验，在关键因素内进行足够的变化，以便调查和量化它们对干预效果的影响。

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引用次数: 0

Fate of Heat-Shocked Salmonella enterica and Escherichia coli O157:H7 Cells on Under- and Adequately Cooked Pork Gyros Trimmings During Postcooking Storage Until Serving 在烹饪后储存至食用期间，未充分煮熟的猪肉切块上的热休克沙门氏菌和大肠杆菌O157:H7细胞的命运。

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

Journal of food protection

Pub Date : 2025-12-24 DOI: 10.1016/j.jfp.2025.100690

Anastasia E. Kapetanakou , Konstantina Athanaseli , Panagiotis N. Skandamis

This study assessed the fate of heat-shocked cells (HS) of Salmonella enterica and Escherichia coli O157:H7 during subsequent postcooking storage of under- and adequately cooked pork gyros at 30 °C (under broiler) and 40 °C (in heating chambers), conditions usually applied in grill houses before serving. Frozen, semi-cooked gyros trimmings (2‒3 mm thick) were used. Undercooked gyros was derived from thawing (30 min at room temperature) (a_w 0.950 ± 0.010; pH: 6.21 ± 0.13), and adequately cooked samples followed the package instructions (microwaved at 700 W for 2 min) (a_w 0.808 ± 0.032; pH: 6.20 ± 0.09). Individual strains of pathogens were heat-shocked at 47.5 °C for 60 min; controls were non‒heat-treated cells. Afterwards, cells’ heat tolerance was checked at 57 °C by estimating inactivation rates (k_max; min⁻¹). HS showed lower k_max (4−8 fold for Salmonella; 3−11 fold for E. coli O157:H7) than controls (p < 0.05), indicating increased heat resistance. Thereafter, HS Salmonella or E. coli O157:H7 composites were surface inoculated (3.5‒4.0 log CFU/g) on under- or adequately cooked gyros and stored at 30 and 40 °C for 6 h (n = 6) to evaluate “cross-protection” associated with a_w changes that occur during storage. Controls were inoculated with non-HS cells. In undercooked gyros at 30 °C, E. coli O157:H7 population levels (controls and HS) did not change (p ≥ 0.05) after 6 h. In adequately cooked gyros stored at 40 °C (a_w 0.808‒0.829), HS E. coli O157:H7 persisted, whereas the controls declined, resulting in 1.8 logs higher than controls (p < 0.05). Salmonella (controls and HS) remained close to initial levels at 30 °C (under- and adequately cooked) and 40 °C (adequately cooked) or increased by 0.8‒1.1 logs at 40 °C (undercooked) (p < 0.05), indicating that no additional cross-protection was induced. Such findings may emphasize that even adequately cooked gyros can permit pathogen persistence or recovery during postcooking short-term storage and until serving.

本研究评估了未煮熟和充分煮熟的猪肉在30°C（肉鸡）和40°C（加热室）的烹饪后储存过程中肠沙门氏菌和大肠杆菌O157:H7的热休克细胞（HS）的命运，这些条件通常适用于烧烤店供应前。冷冻，半熟的陀螺切屑（2-3毫米厚）使用。未煮熟的陀螺由室温解冻（30分钟）获得（aw0.950±0.010,pH: 6.21±0.13），充分煮熟的样品按照包装说明（700 W微波2分钟）（aw0.808±0.032,pH: 6.20±0.09）。单个病原菌在47.5℃下热休克60 min；对照组为未经热处理的细胞。然后，通过估计失活率（kmax; min-1）在57°C下检查细胞的耐热性。HS的kmax值（沙门氏菌为4-8倍，大肠杆菌O157:H7为3-11倍）低于对照组（pw值在储存过程中发生变化）。对照组接种非hs细胞。在30°C未煮熟的陀螺中，6小时后大肠杆菌O157:H7种群水平（对照组和HS）没有变化（p≥0.05）。在40°C保存的充分煮熟的陀螺中（aw 0.808-0.829）， HS大肠杆菌O157:H7持续存在，而对照组下降，导致1.8 log比对照组高（pw(0.808-0.829)）。这些发现可能强调，即使是充分煮熟的陀螺，也可能在烹饪后的短期储存和食用期间允许病原体持续存在或恢复。

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引用次数: 0

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 从零售和食品服务操作中使用的食品接触表面去除含过敏原和谷蛋白食品的手动和机械洗餐具方法的有效性。

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

Journal of food protection

Pub Date : 2025-12-23 DOI: 10.1016/j.jfp.2025.100689

Jeremiah Kidd , David Buckley , Peter Teska , Amandeep K. Sandhu , Tina Gettis , Marc Boyer , Laurie Williams , Lauren S. Jackson

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 (p < 0.05) more effective at removing the food soils from the coupons than the manual treatment. Tahini and almond butter were significantly (p < 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.

有效的清洁对于减少过敏原和麸质交叉接触的风险至关重要。本研究评估了手动和机械洗餐具处理从食物接触表面去除含过敏原和谷蛋白的食物的有效性。不锈钢（SS）、聚乙烯（PE）和陶瓷（CE）优惠券被含麸质（小麦粉、面糊）、鸡蛋（蛋粉、重组蛋粉）、芝麻（芝麻粉、芝麻酱）或杏仁（杏仁粉、杏仁黄油）食品污染。枫木硬木(W)券只被含鸡蛋和谷蛋白的食物污染。然后，木材券只进行手动洗涤处理，而SS， PE和CE券则使用手动和机械洗涤处理。分别在中性洗涤剂溶液、水和200 ppm四分之一消毒剂溶液中手动清洗、漂洗，然后消毒。机械处理包括在低温和高温洗碗机中洗涤优惠券。用过敏原或谷蛋白特异性定性侧流装置检测洗涤处理后优惠券上的食物残留物。评价了预清洗和餐具清洗对芝麻酱土壤的去除效果。实验进行了三次，并通过JMP®比例均数分析验证了处理之间的统计学差异。机械洗涤处理显著(p

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引用次数: 0

Behavior of Radioactive Cesium and Strontium-90 during Processing of Soybean into Traditional Japanese Products 日本传统大豆加工过程中放射性铯和锶-90的行为。

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

Journal of food protection

Pub Date : 2025-12-23 DOI: 10.1016/j.jfp.2025.100688

Hiromi Nabeshi , Tomoaki Tsutsumi , Rieko Matsuda , Reiko Teshima , Hiroshi Akiyama , Akiko Hachisuka

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.

自2011年福岛第一核电站事故以来，人们一直担心食品中的放射性核素污染，特别是放射性铯（r-Cs: 134Cs和137Cs）和锶-90 （90Sr）。虽然广泛的研究调查了食品加工过程中r-Cs的行为，但关于90Sr的数据有限，特别是在传统的日本食品中。本研究考察了大豆加工成豆浆、豆腐和豆腐皮过程中r-Cs和90Sr的浓度和总量的变化。采用国内标准方法对福岛县种植的大豆进行加工，采用高纯度锗γ能谱法测定r-Cs，低本底气体流量计数器测定90Sr。结果表明，原料大豆中约65%和30%的r-Cs分别分布在豆浆和豆浆中。用豆浆制备的豆腐和豆巴分别保留了豆浆中21%和27%的r-Cs。值得注意的是，由于加热过程中水分的蒸发，豆浆中r-Cs的浓度约为豆浆的1.7倍。相比之下，90Sr仅在大豆中可量化，在生大豆中约有64%的90Sr被保留，与r-Cs相比表现出不同的行为。这种分布差异可能是由于钙和钾类似物在大豆中的组织定位不同。这些发现表明，有必要考虑食品加工过程中的放射性核素行为，特别是传统豆制品，以确保加工食品的准确内剂量评估和原料管理。

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引用次数: 0