Pub Date : 2025-01-02DOI: 10.1016/j.jfp.2024.100413
Margaret Kirchner , Alexandra Palacios , Natalie Cataldo , Kate L. Allen , Allison Wellman , Asma Madad , Temesgen Jemaneh , Timothy Jackson , David T. Ingram , Victoria Wagoner , Robert Hatch , Joseph Baugher , Laurel Burall , Kenneth Nieves , Mabel Low , Grace Pederson , Lauren DiPrete , Victoria Sepcic , Deepam Thomas , Kristen Lozinak , Amanda Conrad
In 2022, the U.S. Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), U.S. state and local partners, the Public Health Agency of Canada (PHAC), and the Canadian Food Inspection Agency (CFIA) conducted a binational sample-initiated retrospective outbreak investigation (SIROI) of Listeria monocytogenes illnesses linked to enoki mushrooms. The FDA and CDC investigated the first known L. monocytogenes outbreak linked to enoki mushrooms from 2016 to 2020, making the 2022 outbreak the second time this pathogen-commodity pair was investigated by FDA and CDC. The 2022 outbreak included six ill people, all of whom were hospitalized. Epidemiologic, laboratory, and traceback evidence led to multiple public health actions, including voluntary recalls by firms, public communications about the outbreak, and FDA’s country-wide Import Alert for enoki mushrooms from China. This SIROI illustrates the importance of surveillance sampling, national and international coordination of efforts, and rapid information sharing to identify and stop foodborne outbreaks on a global scale. To reduce the risk of listeriosis illnesses linked to contaminated enoki mushrooms, public health and regulatory agencies in the United States and Canada remain committed to conducting comprehensive surveillance for Listeria in foods and in people, efficiently investigating identified outbreaks, and implementing control measures to potentially minimize the impact of future outbreaks.
{"title":"A Binational Sample-Initiated Retrospective Outbreak Investigation of Listeria monocytogenes Infections in the United States and Canada Linked to Enoki Mushrooms Imported from China 2022–2023","authors":"Margaret Kirchner , Alexandra Palacios , Natalie Cataldo , Kate L. Allen , Allison Wellman , Asma Madad , Temesgen Jemaneh , Timothy Jackson , David T. Ingram , Victoria Wagoner , Robert Hatch , Joseph Baugher , Laurel Burall , Kenneth Nieves , Mabel Low , Grace Pederson , Lauren DiPrete , Victoria Sepcic , Deepam Thomas , Kristen Lozinak , Amanda Conrad","doi":"10.1016/j.jfp.2024.100413","DOIUrl":"10.1016/j.jfp.2024.100413","url":null,"abstract":"<div><div>In 2022, the U.S. Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), U.S. state and local partners, the Public Health Agency of Canada (PHAC), and the Canadian Food Inspection Agency (CFIA) conducted a binational sample-initiated retrospective outbreak investigation (SIROI) of <em>Listeria monocytogenes</em> illnesses linked to enoki mushrooms. The FDA and CDC investigated the first known <em>L. monocytogenes</em> outbreak linked to enoki mushrooms from 2016 to 2020, making the 2022 outbreak the second time this pathogen-commodity pair was investigated by FDA and CDC. The 2022 outbreak included six ill people, all of whom were hospitalized. Epidemiologic, laboratory, and traceback evidence led to multiple public health actions, including voluntary recalls by firms, public communications about the outbreak, and FDA’s country-wide Import Alert for enoki mushrooms from China. This SIROI illustrates the importance of surveillance sampling, national and international coordination of efforts, and rapid information sharing to identify and stop foodborne outbreaks on a global scale. To reduce the risk of listeriosis illnesses linked to contaminated enoki mushrooms, public health and regulatory agencies in the United States and Canada remain committed to conducting comprehensive surveillance for <em>Listeria</em> in foods and in people, efficiently investigating identified outbreaks, and implementing control measures to potentially minimize the impact of future outbreaks.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100413"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142686531","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 : 2025-01-02DOI: 10.1016/j.jfp.2024.100424
Juliana M. Ruzante , Caroline Rains , Catherine Viator , Dan Liao , Darryl Creel , Stefano Luccioli , Gabriella Anic , Beverly J. Wolpert , Christopher Warren , Laura DiGrande
Currently, in the United States, there is no comprehensive surveillance system to collect data on food allergies; however, prevalence and severity data are critical to quantify the burden of food allergies, develop evidence-based control measures, detect emerging issues, and monitor trends. To address this gap, we conducted a literature search, and expert interviews to identify surveillance systems and datasets that could be used to estimate the prevalence and severity of food allergies in the United States overall and for specific foods. Inclusion and exclusion criteria were developed and used to screen each data source. Selected articles were evaluated according to quality parameters to identify the most appropriate studies. Most studies estimated the prevalence of food allergies in children, investigated multiple foods, and used surveys to collect self-reported data. Despite the high quality, robust study designs, and comprehensive survey instruments that currently exist, the studies identified do not provide sufficiently recent data to estimate the current burden of food allergies in the country. Studies lack consistencies across the years making the analysis of trends over time a challenge. National surveys conducted by Northwestern University in 2009/2010 and 2015/2016 represented the best available data; however, these data are likely outdated and are limited in assessing temporal food allergy trends. Data to accurately estimate the current prevalence and severity of food allergies and related trends are lacking. U.S. public health agencies should explore the development of a comprehensive surveillance program to address this gap and help inform evidence-based policies in food allergy management and prevention.
{"title":"The Current State of Data to Estimate Prevalence and Severity of Food Allergies in the United States","authors":"Juliana M. Ruzante , Caroline Rains , Catherine Viator , Dan Liao , Darryl Creel , Stefano Luccioli , Gabriella Anic , Beverly J. Wolpert , Christopher Warren , Laura DiGrande","doi":"10.1016/j.jfp.2024.100424","DOIUrl":"10.1016/j.jfp.2024.100424","url":null,"abstract":"<div><div>Currently, in the United States, there is no comprehensive surveillance system to collect data on food allergies; however, prevalence and severity data are critical to quantify the burden of food allergies, develop evidence-based control measures, detect emerging issues, and monitor trends. To address this gap, we conducted a literature search, and expert interviews to identify surveillance systems and datasets that could be used to estimate the prevalence and severity of food allergies in the United States overall and for specific foods. Inclusion and exclusion criteria were developed and used to screen each data source. Selected articles were evaluated according to quality parameters to identify the most appropriate studies. Most studies estimated the prevalence of food allergies in children, investigated multiple foods, and used surveys to collect self-reported data. Despite the high quality, robust study designs, and comprehensive survey instruments that currently exist, the studies identified do not provide sufficiently recent data to estimate the current burden of food allergies in the country. Studies lack consistencies across the years making the analysis of trends over time a challenge. National surveys conducted by Northwestern University in 2009/2010 and 2015/2016 represented the best available data; however, these data are likely outdated and are limited in assessing temporal food allergy trends. Data to accurately estimate the current prevalence and severity of food allergies and related trends are lacking. U.S. public health agencies should explore the development of a comprehensive surveillance program to address this gap and help inform evidence-based policies in food allergy management and prevention.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100424"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142780356","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 : 2025-01-02DOI: 10.1016/j.jfp.2024.100430
MeiLi Papa , Aarham Wasit , Justin Pecora , Teresa M. Bergholz , Jiyoon Yi
Rapid detection of bacterial pathogens is essential for food safety and public health, yet bacteria can evade detection by entering a viable but nonculturable (VBNC) state under sublethal stress, such as antimicrobial residues. These bacteria remain active but undetectable by standard culture-based methods without extensive enrichment, necessitating advanced detection methods. This study developed an AI-enabled hyperspectral microscope imaging (HMI) framework for rapid VBNC detection under low-level antimicrobials. The objectives were to (i) induce the VBNC state in Escherichia coli K-12 by exposure to selected antimicrobial stressors, (ii) obtain HMI data capturing physiological changes in VBNC cells, and (iii) automate the classification of normal and VBNC cells using deep learning image classification. The VBNC state was induced by low-level oxidative (0.01% hydrogen peroxide) and acidic (0.001% peracetic acid) stressors for 3 days, confirmed by live-dead staining and plate counting. HMI provided spatial and spectral data, extracted into pseudo-RGB images using three characteristic spectral wavelengths. An EfficientNetV2-based convolutional neural network architecture was trained on these pseudo-RGB images, achieving 97.1% accuracy of VBNC classification (n = 200), outperforming the model trained on RGB images at 83.3%. The results highlight the potential for rapid, automated VBNC detection using AI-enabled hyperspectral microscopy, contributing to timely intervention to prevent foodborne illnesses and outbreaks.
{"title":"Detection of Viable but Nonculturable E. coli Induced by Low-Level Antimicrobials Using AI-Enabled Hyperspectral Microscopy","authors":"MeiLi Papa , Aarham Wasit , Justin Pecora , Teresa M. Bergholz , Jiyoon Yi","doi":"10.1016/j.jfp.2024.100430","DOIUrl":"10.1016/j.jfp.2024.100430","url":null,"abstract":"<div><div>Rapid detection of bacterial pathogens is essential for food safety and public health, yet bacteria can evade detection by entering a viable but nonculturable (VBNC) state under sublethal stress, such as antimicrobial residues. These bacteria remain active but undetectable by standard culture-based methods without extensive enrichment, necessitating advanced detection methods. This study developed an AI-enabled hyperspectral microscope imaging (HMI) framework for rapid VBNC detection under low-level antimicrobials. The objectives were to (i) induce the VBNC state in <em>Escherichia coli</em> K-12 by exposure to selected antimicrobial stressors, (ii) obtain HMI data capturing physiological changes in VBNC cells, and (iii) automate the classification of normal and VBNC cells using deep learning image classification. The VBNC state was induced by low-level oxidative (0.01% hydrogen peroxide) and acidic (0.001% peracetic acid) stressors for 3 days, confirmed by live-dead staining and plate counting. HMI provided spatial and spectral data, extracted into pseudo-RGB images using three characteristic spectral wavelengths. An EfficientNetV2-based convolutional neural network architecture was trained on these pseudo-RGB images, achieving 97.1% accuracy of VBNC classification (<em>n</em> = 200), outperforming the model trained on RGB images at 83.3%. The results highlight the potential for rapid, automated VBNC detection using AI-enabled hyperspectral microscopy, contributing to timely intervention to prevent foodborne illnesses and outbreaks.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100430"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142813089","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 : 2025-01-02DOI: 10.1016/j.jfp.2024.100406
Françoise S. Le Guyader , Joanna Ollivier , Sylvain Parnaudeau , Mathias Gauffriau , Mathias Papin , Christophe Stavrakakis , Virginie François , Françoise Vincent-Hubert , Pascal Garry
Despite regulations set up to monitor the microbiological quality of shellfish in producing areas, shellfish-borne gastroenteritis outbreaks still occur. Indeed, oyster depuration practices that are efficient to eliminate bacteria, fail to eliminate human norovirus from oyster flesh. In order to evaluate the impact of seawater temperature on the elimination of norovirus particles from oysters, large batches of oysters were contaminated using raw sewage containing norovirus and subjected to depuration at 8 °C or 18 °C. Over the experiment, quantitative RT-qPCR showed a one-log decrease of norovirus (both genogroups combined) genome copies per gram of digestive tissue after 41 days for oysters depurated at 8 °C and 24 days at 18 °C. The decrease of norovirus (both genogroups combined) in two batches of field-contaminated oysters depurated for two weeks at 18 °C was in the same range (21 and 23 days, respectively). All experiments showed a difference in genomic decay between the two norovirus genogroups, with norovirus genogroup I being more persistent in March/April compared to April/May.
{"title":"Comparing Two Seawater Temperatures For Human Norovirus Depuration From Oysters","authors":"Françoise S. Le Guyader , Joanna Ollivier , Sylvain Parnaudeau , Mathias Gauffriau , Mathias Papin , Christophe Stavrakakis , Virginie François , Françoise Vincent-Hubert , Pascal Garry","doi":"10.1016/j.jfp.2024.100406","DOIUrl":"10.1016/j.jfp.2024.100406","url":null,"abstract":"<div><div>Despite regulations set up to monitor the microbiological quality of shellfish in producing areas, shellfish-borne gastroenteritis outbreaks still occur. Indeed, oyster depuration practices that are efficient to eliminate bacteria, fail to eliminate human norovirus from oyster flesh. In order to evaluate the impact of seawater temperature on the elimination of norovirus particles from oysters, large batches of oysters were contaminated using raw sewage containing norovirus and subjected to depuration at 8 °C or 18 °C. Over the experiment, quantitative RT-qPCR showed a one-log decrease of norovirus (both genogroups combined) genome copies per gram of digestive tissue after 41 days for oysters depurated at 8 °C and 24 days at 18 °C. The decrease of norovirus (both genogroups combined) in two batches of field-contaminated oysters depurated for two weeks at 18 °C was in the same range (21 and 23 days, respectively). All experiments showed a difference in genomic decay between the two norovirus genogroups, with norovirus genogroup I being more persistent in March/April compared to April/May.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100406"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142639102","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 : 2025-01-02DOI: 10.1016/j.jfp.2024.100425
Yuyuan Feng, Sudipta Talukder, Bakytzhan Bolkenov, Toni Duarte, Xiang Yang
Poultry meat serves as one of the primary protein sources for human consumption. Concurrently, poultry is a significant vector for transmitting foodborne pathogens such as Salmonella to humans. Periodic sampling is imperative for industries and retail outlets to ensure the quality and safety of their products. The rinsate method, as proposed by the United States Department of Agriculture (USDA), is the prevailing sampling technique for poultry. However, the meat products tested by the rinsate method become inedible after sample collection, which leads to financial loss and food waste. In response, a novel spun-polymer cloth sampling tool, MicroTally® Mitt, has been developed to minimize the shedding of cloth material on meat while allowing for easy, time-saving, and labor-efficient sample collection. Comparative analysis of the efficacy of mitts and the USDA rinsate method on chicken wings and skinless thighs was conducted regarding Salmonella prevalence, aerobic bacterial counts, and coliform bacterial counts. The results revealed that the cloth sampling done by mitts delivers consistent (P > 0.05) results in detecting Salmonella prevalence and coliform bacterial counts compared to the USDA rinsate method. In addition, slight differences were observed in aerobic bacterial counts (P < 0.05) between the two methods, with variations dependent on the specific chicken part examined; however, the magnitude of these differences did not hold biological significance.
{"title":"Comparative Effectiveness of Cloth Sampling to Rinse Sampling on Microbial Recovery and Salmonella Detection in Poultry Meats","authors":"Yuyuan Feng, Sudipta Talukder, Bakytzhan Bolkenov, Toni Duarte, Xiang Yang","doi":"10.1016/j.jfp.2024.100425","DOIUrl":"10.1016/j.jfp.2024.100425","url":null,"abstract":"<div><div>Poultry meat serves as one of the primary protein sources for human consumption. Concurrently, poultry is a significant vector for transmitting foodborne pathogens such as <em>Salmonella</em> to humans. Periodic sampling is imperative for industries and retail outlets to ensure the quality and safety of their products. The rinsate method, as proposed by the United States Department of Agriculture (USDA), is the prevailing sampling technique for poultry. However, the meat products tested by the rinsate method become inedible after sample collection, which leads to financial loss and food waste. In response, a novel spun-polymer cloth sampling tool, MicroTally® Mitt, has been developed to minimize the shedding of cloth material on meat while allowing for easy, time-saving, and labor-efficient sample collection. Comparative analysis of the efficacy of mitts and the USDA rinsate method on chicken wings and skinless thighs was conducted regarding <em>Salmonella</em> prevalence, aerobic bacterial counts, and coliform bacterial counts. The results revealed that the cloth sampling done by mitts delivers consistent (<em>P</em> > 0.05) results in detecting <em>Salmonella</em> prevalence and coliform bacterial counts compared to the USDA rinsate method. In addition, slight differences were observed in aerobic bacterial counts (<em>P</em> < 0.05) between the two methods, with variations dependent on the specific chicken part examined; however, the magnitude of these differences did not hold biological significance.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100425"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142769557","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 : 2025-01-02DOI: 10.1016/j.jfp.2024.100422
Ji Young Lee, Yeong Hyeon Jo, Tae Hee Kim, Su Eun Lee, Eun Seo Hong, Tae Sun Kang
Dongchimi, a traditional Korean watery kimchi, relies on complex interactions among diverse lactic acid bacteria (LAB) to maintain its freshness and quality. Recently, dongchimi has gained attention as a health-promoting food due to its content of probiotics and prebiotics. In this study, six probiotic strains were employed into dongchimi fermentation, and its sensory and microbial characteristics were evaluated. The LAB-enriched dongchimi demonstrated improved sensory preference (63%) and significantly higher LAB counts (average 5.2 × 107 CFU/ml) compared to traditional dongchimi. Furthermore, microbial diversity between the LAB-enriched and traditional dongchimi was analyzed during the fermentation process using both culture-dependent Sanger sequencing and culture-independent metabarcoding techniques, employing 16S ribosomal RNA gene sequences. Lactiplantibacillus plantarum was identified as the dominant probiotic strain in both types of dongchimi, while other probiotics, including Bifidobacterium bifidum, B. animalis, Limosilactobacillus fermentum, and Heyndrickxia coagulans, were exclusively detected in the LAB-enriched dongchimi. In conclusion, Lactiplanti. plantarum and Limosi. fermentum were identified as the most effective probiotics for dongchimi fermentation. These results offer critical insights into the microbial ecology and probiotic strains essential for optimizing synbiotic dongchimi, thereby reinforcing health claims related to probiotics and prebiotics.
{"title":"Microbial and Sensory Characteristics of Traditional Watery Kimchi (Dongchimi) Fortified with Probiotics","authors":"Ji Young Lee, Yeong Hyeon Jo, Tae Hee Kim, Su Eun Lee, Eun Seo Hong, Tae Sun Kang","doi":"10.1016/j.jfp.2024.100422","DOIUrl":"10.1016/j.jfp.2024.100422","url":null,"abstract":"<div><div>Dongchimi, a traditional Korean watery kimchi, relies on complex interactions among diverse lactic acid bacteria (LAB) to maintain its freshness and quality. Recently, dongchimi has gained attention as a health-promoting food due to its content of probiotics and prebiotics. In this study, six probiotic strains were employed into dongchimi fermentation, and its sensory and microbial characteristics were evaluated. The LAB-enriched dongchimi demonstrated improved sensory preference (63%) and significantly higher LAB counts (average 5.2 × 10<sup>7</sup> CFU/ml) compared to traditional dongchimi. Furthermore, microbial diversity between the LAB-enriched and traditional dongchimi was analyzed during the fermentation process using both culture-dependent Sanger sequencing and culture-independent metabarcoding techniques, employing 16S ribosomal RNA gene sequences. <em>Lactiplantibacillus plantarum</em> was identified as the dominant probiotic strain in both types of dongchimi, while other probiotics, including <em>Bifidobacterium bifidum, B. animalis, Limosilactobacillus fermentum,</em> and <em>Heyndrickxia coagulans</em>, were exclusively detected in the LAB-enriched dongchimi. In conclusion, <em>Lactiplanti</em>. <em>plantarum</em> and <em>Limosi</em>. <em>fermentum</em> were identified as the most effective probiotics for dongchimi fermentation. These results offer critical insights into the microbial ecology and probiotic strains essential for optimizing synbiotic dongchimi, thereby reinforcing health claims related to probiotics and prebiotics.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100422"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142750474","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 : 2025-01-02DOI: 10.1016/j.jfp.2024.100427
Daniel Assefa , Engida Dessalegn , Kebede Abegaz
This study evaluated the impact of soaking potato slices in water containing extracts from three endemic herbs, Lippia adoensis var. adoensis (kesse), Lippia adoensis var. koseret (koseret), and Thymus schimperi Ronninger (tosign), on acrylamide content and sensory attributes of fried potato chips. The total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were measured using the Folin-Ciocalteu and aluminum chloride colorimetric methods, respectively. Antioxidant activity was assessed using ferric-reducing antioxidant power (FRAP) and ferrous chelating activity (FICA). Acrylamide levels were quantified using high-performance liquid chromatography (HPLC), while sensory attributes, including taste, color, odor, crispiness, and overall acceptability, were assessed. Kesse extract exhibited the highest TPC (30.20 ± 1.23 mg GAE/g) and TFC (15.87 ± 1.06 mg QE/g), FRAP (63.95 ± 1.53 μg/mL), and FICA (110.15 ± 3.27 μg/mL). Potato chips treated with kesse extract reduced acrylamide levels to 0.576 mg/kg (63.4%), followed by tosign (0.654 mg/kg, 58.5%) and koseret (0.870 mg/kg, 44.8%), while butylated hydroxytoluene (BHT) achieved a reduction to 1.097 mg/kg (30.4%) compared to the control (1.58 mg/kg). A significant negative correlation was observed between TFC (R2 = 0.9956) and TFC (R2 = 0.8802) with acrylamide levels (p < 0.05). Sensory evaluation revealed that potato chips treated with kesse extract scored significantly higher in taste, odor, and color, leading to enhanced overall acceptability. These findings demonstrate the potential of these endemic dietary herbs as natural antioxidants to mitigate acrylamide formation and improve the sensory quality of potato chips, suggesting practical applications in food processing and health-conscious diets.
{"title":"Endemic Dietary Herb Extracts Reduce Acrylamide and Enhance Sensory Characteristics of Potato Chips","authors":"Daniel Assefa , Engida Dessalegn , Kebede Abegaz","doi":"10.1016/j.jfp.2024.100427","DOIUrl":"10.1016/j.jfp.2024.100427","url":null,"abstract":"<div><div>This study evaluated the impact of soaking potato slices in water containing extracts from three endemic herbs, <em>Lippia adoensis</em> var. adoensis (kesse), <em>Lippia adoensis</em> var. koseret (koseret), and <em>Thymus schimperi</em> Ronninger (tosign), on acrylamide content and sensory attributes of fried potato chips. The total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were measured using the Folin-Ciocalteu and aluminum chloride colorimetric methods, respectively. Antioxidant activity was assessed using ferric-reducing antioxidant power (FRAP) and ferrous chelating activity (FICA). Acrylamide levels were quantified using high-performance liquid chromatography (HPLC), while sensory attributes, including taste, color, odor, crispiness, and overall acceptability, were assessed. Kesse extract exhibited the highest TPC (30.20 ± 1.23 mg GAE/g) and TFC (15.87 ± 1.06 mg QE/g), FRAP (63.95 ± 1.53 μg/mL), and FICA (110.15 ± 3.27 μg/mL). Potato chips treated with kesse extract reduced acrylamide levels to 0.576 mg/kg (63.4%), followed by tosign (0.654 mg/kg, 58.5%) and koseret (0.870 mg/kg, 44.8%), while butylated hydroxytoluene (BHT) achieved a reduction to 1.097 mg/kg (30.4%) compared to the control (1.58 mg/kg). A significant negative correlation was observed between TFC (<em>R</em><sup>2</sup> = 0.9956) and TFC (<em>R</em><sup>2</sup> = 0.8802) with acrylamide levels (<em>p</em> < 0.05). Sensory evaluation revealed that potato chips treated with kesse extract scored significantly higher in taste, odor, and color, leading to enhanced overall acceptability. These findings demonstrate the potential of these endemic dietary herbs as natural antioxidants to mitigate acrylamide formation and improve the sensory quality of potato chips, suggesting practical applications in food processing and health-conscious diets.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100427"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142791959","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 : 2025-01-02DOI: 10.1016/j.jfp.2024.100437
Harold K. Malahlela , Zinash A. Belay , Rebogile R. Mphahlele , Oluwafemi James Caleb
This study focused on the application of micro-nano bubbles (MNBs) water generated using air or oxygen (O2), as an alternative to chlorine-based wash for fruits. For the in vitro and in vivo investigation, 106 spore or conidia/mL Colletotrichum gloeosporioides suspension was used, and treated with solutions of air- or O2-MNB for 30- or 60-min, sodium hypochlorite (NaOCl), and untreated (as control). In the second experiment, freshly harvested guava fruits were washed with tap water (control), NaOCl (standard practice), air-, or O2-MNB (for 15- or 30-min). All samples were packaged, stored for 21 days at 13 °C, and monitored for changes in natural microbial population and quality attributes. Based on the confocal laser and transmission electron microscopy results, exposure of C. gloeosporioides to air-MNB for 60 min resulted in the lowest viable cell count (%) compared to control and other treatments (O2-MNB and NaOCl). Air- and O2-MNB treatments damaged cellular structures, disrupted cell membrane integrity, and deformed hyphal morphology. Washing ‘Fan Retief’ guava (Psidium guajava L.) in air- or O2-MNB (for 15 and/or 30 min), better-retained tissue strength, delayed changes in color, and total soluble solid (TSS) content. Notably, MNB treatments were as effective as NaOCl washing and significantly reduced microbial load on fruit surface by ≥2 Log (p < 0.05). Micro-nano bubble water treatment offers a new paradigm for decontamination and preservation of guava fruit quality.
{"title":"Efficacy of Air and Oxygen Micro-nano Bubble Waters Against Colletotrichum gloeosporioides and Impacts on Postharvest Quality of ‘Fan Retief’ Guava Fruit","authors":"Harold K. Malahlela , Zinash A. Belay , Rebogile R. Mphahlele , Oluwafemi James Caleb","doi":"10.1016/j.jfp.2024.100437","DOIUrl":"10.1016/j.jfp.2024.100437","url":null,"abstract":"<div><div>This study focused on the application of micro-nano bubbles (MNBs) water generated using air or oxygen (O<sub>2</sub>), as an alternative to chlorine-based wash for fruits. For the <em>in vitro</em> and <em>in vivo</em> investigation, 10<sup>6</sup> spore or conidia/mL <em>Colletotrichum gloeosporioides</em> suspension was used, and treated with solutions of air- or O<sub>2</sub>-MNB for 30- or 60-min, sodium hypochlorite (NaOCl), and untreated (as control). In the second experiment, freshly harvested guava fruits were washed with tap water (control), NaOCl (standard practice), air-, or O<sub>2</sub>-MNB (for 15- or 30-min). All samples were packaged, stored for 21 days at 13 °C, and monitored for changes in natural microbial population and quality attributes. Based on the confocal laser and transmission electron microscopy results, exposure of <em>C. gloeosporioides</em> to air-MNB for 60 min resulted in the lowest viable cell count (%) compared to control and other treatments (O<sub>2</sub>-MNB and NaOCl). Air- and O<sub>2</sub>-MNB treatments damaged cellular structures, disrupted cell membrane integrity, and deformed hyphal morphology. Washing ‘Fan Retief’ guava (<em>Psidium guajava</em> L.) in air- or O<sub>2</sub>-MNB (for 15 and/or 30 min), better-retained tissue strength, delayed changes in color, and total soluble solid (TSS) content. Notably, MNB treatments were as effective as NaOCl washing and significantly reduced microbial load on fruit surface by ≥2 Log (<em>p</em> < 0.05). Micro-nano bubble water treatment offers a new paradigm for decontamination and preservation of guava fruit quality.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100437"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142864571","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 : 2025-01-02DOI: 10.1016/j.jfp.2024.100416
Elizabeth A. McMillan , Mark E. Berrang , Quentin D. Read , Surendra Rasamsetti , Amber K. Richards , Nikki W. Shariat , Jonathan G. Frye
{"title":"Corrigendum to “Buffered Peptone Water Formulation Does Not Influence Growth of pESI-positive Salmonella enterica Serovar Infantis” [J. Food Protect. 86(2) (2023) 100033]","authors":"Elizabeth A. McMillan , Mark E. Berrang , Quentin D. Read , Surendra Rasamsetti , Amber K. Richards , Nikki W. Shariat , Jonathan G. Frye","doi":"10.1016/j.jfp.2024.100416","DOIUrl":"10.1016/j.jfp.2024.100416","url":null,"abstract":"","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100416"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142769561","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 : 2025-01-02DOI: 10.1016/j.jfp.2024.100431
David L. Suarez , Iryna V. Goraichuk , Lindsay Killmaster , Erica Spackman , Nicole J. Clausen , Tristan J. Colonius , Cynthia L. Leonard , Monica L. Metz
The recent outbreak of highly pathogenic avian influenza (HPAI) in dairy cows has created public health concerns about the potential of consumers being exposed to live virus from commercial dairy products. Previous studies support that pasteurization effectively inactivates avian influenza in milk and an earlier retail milk survey showed viral RNA, but no live virus could be detected in the dairy products tested. Because of the variety of products and processing methods in which milk is used, additional product testing was conducted to determine if HPAI viral RNA could be detected in retail dairy samples, and for positive samples by quantitative real-time RT-PCR (qRT-PCR) further testing for the presence of live virus. Revised protocols were developed to extract RNA from solid dairy products including cheese and butter. The solid dairy product was mechanically liquified with garnet and zirconium beads in a bead beater diluted 1–4 with BHI media. This preprocessing step was suitable in allowing efficient RNA extraction with standard methods. Trial studies were conducted with different cheese types with spiked-in avian influenza virus to show that inoculation of the liquified cheese into embryonating chicken eggs was not toxic to the embryos and allowed virus replication. A total of 167 retail dairy samples, including a variety of cheeses, butter, ice cream, and fluid milk were collected as part of a nationwide survey. A total of 17.4% (29/167) of the samples had detectable viral RNA by qRT-PCR targeting the matrix gene, but all PCR-positive samples were negative for live virus after testing with embryonating egg inoculation. The viral RNA was also evaluated by sequencing part of the hemagglutinin gene using a revised protocol optimized to deal with the fragmented viral RNA. The sequence analysis showed all viral RNA-positive samples were highly similar to previously reported HPAI dairy cow isolates. Using the revised protocols, it was determined that HPAI viral RNA could be detected in a variety of dairy products, but existing pasteurization methods effectively inactivate the virus assuring consumer safety.
{"title":"Testing of Retail Cheese, Butter, Ice Cream, and Other Dairy Products for Highly Pathogenic Avian Influenza in the US","authors":"David L. Suarez , Iryna V. Goraichuk , Lindsay Killmaster , Erica Spackman , Nicole J. Clausen , Tristan J. Colonius , Cynthia L. Leonard , Monica L. Metz","doi":"10.1016/j.jfp.2024.100431","DOIUrl":"10.1016/j.jfp.2024.100431","url":null,"abstract":"<div><div>The recent outbreak of highly pathogenic avian influenza (HPAI) in dairy cows has created public health concerns about the potential of consumers being exposed to live virus from commercial dairy products. Previous studies support that pasteurization effectively inactivates avian influenza in milk and an earlier retail milk survey showed viral RNA, but no live virus could be detected in the dairy products tested. Because of the variety of products and processing methods in which milk is used, additional product testing was conducted to determine if HPAI viral RNA could be detected in retail dairy samples, and for positive samples by quantitative real-time RT-PCR (qRT-PCR) further testing for the presence of live virus. Revised protocols were developed to extract RNA from solid dairy products including cheese and butter. The solid dairy product was mechanically liquified with garnet and zirconium beads in a bead beater diluted 1–4 with BHI media. This preprocessing step was suitable in allowing efficient RNA extraction with standard methods. Trial studies were conducted with different cheese types with spiked-in avian influenza virus to show that inoculation of the liquified cheese into embryonating chicken eggs was not toxic to the embryos and allowed virus replication. A total of 167 retail dairy samples, including a variety of cheeses, butter, ice cream, and fluid milk were collected as part of a nationwide survey. A total of 17.4% (29/167) of the samples had detectable viral RNA by qRT-PCR targeting the matrix gene, but all PCR-positive samples were negative for live virus after testing with embryonating egg inoculation. The viral RNA was also evaluated by sequencing part of the hemagglutinin gene using a revised protocol optimized to deal with the fragmented viral RNA. The sequence analysis showed all viral RNA-positive samples were highly similar to previously reported HPAI dairy cow isolates. Using the revised protocols, it was determined that HPAI viral RNA could be detected in a variety of dairy products, but existing pasteurization methods effectively inactivate the virus assuring consumer safety.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100431"},"PeriodicalIF":2.1,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142813145","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号