Journal of food protection最新文献_第4页

The Impact of Subinhibitory Concentrations of Ɛ-polylysine, Hydrogen Peroxide, and Lauric Arginate on Listeria monocytogenes Virulence 亚抑制浓度的Ɛ-聚赖氨酸、过氧化氢和月桂精氨酸对单核细胞增生李斯特菌毒力的影响。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2024-10-18 DOI: 10.1016/j.jfp.2024.100385

Stephanie R.B. Brown , Lang Sun , Catherine A. Gensler, Dennis J. D’Amico

Recent studies on the use of plant-derived and other bioactive compounds and antimicrobials in food have challenged the idea that exposure to antimicrobials at sublethal or subinhibitory concentrations (SICs) increases the virulence potential of bacterial pathogens including Listeria monocytogenes. The objective of this study was to determine the effect of exposure to SICs of Ɛ-polylysine (EPL), hydrogen peroxide (HP), and lauric arginate (LAE) on L. monocytogenes virulence. For all assays, L. monocytogenes strains Scott A and 2014L-6025 were grown to mid-log phase in the presence of SICs of EPL, HP, or LAE. Motility was determined by spot inoculating cultures on soft brain heart infusion agar (0.3% agar). Cultures grown in SICs of antimicrobials were also inoculated onto Caco-2 cells (10:1 MOI) to determine the effects on subsequent adhesion and invasion. Last, the relative expression of key virulence genes (prfA, plcB, hlyA, actA, inlA, inlB, sigB, and virR) following growth in SICs was determined by RT-qPCR. Results indicate that L. monocytogenes growth in the presence of SICs of EPL, HP, or LAE did not affect the motility, adhesion, or invasion capacity of either strain. Changes in gene expression were observed for both L. monocytogenes strains. More specifically, SICs of EPL and LAE reduced hlyA expression in Scott A, whereas SICs of EPL and HP increased the expression of virR. The upregulation of sigB and actA in the presence of EPL and LAE, respectively, was observed in strain 2014L-6025. These findings indicate that exposure to SICs of these antimicrobials has varying effects on L. monocytogenes that differ by strain. Although no phenotypic effects were observed in terms of motility, adhesion, and invasion, the observed changes in virulence gene expression warrant further investigation.

最近关于在食品中使用植物提取物和其他生物活性化合物及抗菌剂的研究对以下观点提出了质疑，即暴露于亚致死浓度或亚抑制浓度（SIC）的抗菌剂会增加细菌病原体（包括单核细胞增生李斯特菌）的毒性潜力。本研究的目的是确定接触Ɛ-聚赖氨酸（EPL）、过氧化氢（HP）和月桂精氨酸（LAE）的 SIC 对单核细胞增生李斯特菌毒力的影响。在所有试验中，单核细胞增多性酵母菌斯科特 A 株和 2014L-6025 株都在 EPL、HP 或 LAE 的 SIC 存在下生长到菌体中期。通过在软脑心输液琼脂（0.3% 琼脂）上点接种培养物来测定其运动能力。还将在抗菌剂 SICs 中生长的培养物接种到 Caco-2 细胞上（10:1 MOI），以确定其对后续粘附和侵袭的影响。最后，通过 RT-qPCR 测定了关键毒力基因（prfA、plcB、hlyA、actA、inlA、inlB、sigB 和 virR）在 SIC 中生长后的相对表达量。结果表明，单核细胞增多性乳酸杆菌在 EPL、HP 或 LAE 的 SIC 中生长不会影响这两种菌株的运动、粘附或侵袭能力。两种单核细胞增多性酵母菌株的基因表达都发生了变化。更具体地说，在斯科特 A 中，EPL 和 LAE 的 SIC 减少了 hlyA 的表达，而 EPL 和 HP 的 SIC 则增加了 virR 的表达。在 2014L-6025 菌株中观察到，在 EPL 和 LAE 的存在下，sigB 和 actA 分别上调。这些发现表明，暴露于这些抗菌剂的 SICs 会对单核细胞增多性乳酸杆菌产生不同的影响，不同菌株的影响也不同。虽然在运动性、粘附性和侵袭性方面没有观察到表型效应，但观察到的毒力基因表达变化值得进一步研究。

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引用次数: 0

Antimicrobial Resistance Profiles of Escherichia coli and Staphylococcus spp. Isolated from Locally Produced Fish and Imported Fish Sold in the Centre Region of Cameroon 从喀麦隆中部地区销售的本地产鱼类和进口鱼类中分离出的大肠埃希氏菌和葡萄球菌的抗菌谱。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2024-10-17 DOI: 10.1016/j.jfp.2024.100377

Frédéric Moffo , Mohamed Moustapha Fokom Ndebé , Isaac Dah , Esther NNeme Nkolo , Ronald Vougat Ngom , Fabiola Nango Madjeue , Abel Wade , Hélène Tiomo , Victor Ngu Ngwa , Mohamed Moctar Mouliom Mouiche

Antimicrobial resistance has emerged as a significant threat to global health, with the World Health Organization (WHO) classifying it among the top 10 public health threats. However, more epidemiological information is needed to support policy and stewardship programs. This study aimed to investigate the antimicrobial resistance profiles of Escherichia coli and Staphylococcus spp. isolated from locally produced and imported fish sold in markets in the Mfoundi Division of the Centre Region of Cameroon. A total of 11 E . coli and 28 Staphylococcus spp. strains were isolated from the 100 fish samples collected in the study area. Antimicrobial susceptibility testing was performed for 16 antimicrobial agents using the disk diffusion method. Overall, multidrug resistance rates of 54.54% (95% confidence interval: 26.9–82.1) and 60.7% (95% confidence interval: 43.7–77.7) were obtained for Escherichia coli and Staphylococcus spp., respectively. The prevalence of antimicrobial-resistant E . coli and Staphylococcus spp. strains was significantly (p < 0.05) higher in locally produced fish (18.6%; 32.6%) than in imported fish (5.3%; 24.6%). According to the WHO Essential Medicines List Access, Watch, and Reserve (AWaRe) classification, the antimicrobial resistance profile of E. coli strains isolates ranged from 5% to 45% for antimicrobials classified as Access and Watch. For Staphylococcus spp., the antimicrobial resistance profile ranges from 7% to 60% for drugs categorized as Access, whereas it ranges from 25% to 100% for drugs belonging to the Watch category. This study revealed that locally produced fish were more contaminated by antimicrobial-resistant E. coli and Staphylococcus spp. than imported fish. The continuous awareness of fish farmers about the appropriate use of aqua drugs is one of the cornerstones for reducing the risk of antimicrobial resistance related to public health.

抗菌药耐药性已成为对全球健康的重大威胁，世界卫生组织（WHO）已将其列为十大公共卫生威胁之一。然而，需要更多的流行病学信息来支持政策和管理计划。本研究旨在调查从喀麦隆中部大区姆丰迪分区市场销售的本地产和进口鱼类中分离出的大肠埃希菌和葡萄球菌的抗菌谱。在研究地区收集的 100 份鱼类样本中共分离出 11 株大肠杆菌和 28 株葡萄球菌。采用磁盘扩散法对 16 种抗菌剂进行了抗菌药敏感性测试。总体而言，大肠杆菌和葡萄球菌的多重耐药率分别为 54.54%（95% 置信区间：26.9-82.1）和 60.7%（95% 置信区间：43.7-77.7）。大肠埃希菌和葡萄球菌的抗菌药耐药性菌株的流行率显著（p

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引用次数: 0

Impact of Irrigation Source on the Dissemination and Persistence of Coliforms and Foodborne Pathogens in Fresh Tomato High Tunnel-dripline System from Small Specialty Crop Farms 灌溉源对小型特种作物农场新鲜番茄高隧道滴灌系统中大肠菌群和食源性病原体的传播和持久性的影响。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2024-10-17 DOI: 10.1016/j.jfp.2024.100382

Loic Deblais , Mike Kauffman , Gireesh Rajashekara

This study investigated the impact of irrigation sources (pond, stream, and well) in high tunnel-dripline systems on the dissemination and persistence of foodborne pathogens (Escherichia coli O157, Listeria monocytogenes, Campylobacter spp., Salmonella spp., and the ‘big six’ Shiga toxin-producing E. coli [STEC]) in small specialty crop farms (SSCFs). Ten SSCF-growing fresh tomatoes using high tunnel-dripline systems were sampled between January and November 2022. Selective enrichment combined with PCR was used to detect the selected foodborne pathogens in the irrigation water (n = 240), soil (n = 240), and tomato fruits (n = 120). Overall, surface-originated water sources (streams and ponds) having potential contact with farm animals or wildlife harbored higher pathogen burden (cumulative prevalence of all the pathogens) compared to subsurface water source (well and underground spring water). STEC O26, O45, and O103 were detected at high frequency (up to 88% per SSCF per time point) in the water source and associated dripline irrigation system of 4/6 SSCFs using stream and pond water. Other foodborne pathogens (especially, L. monocytogenes) were detected in 6/10 SSCFs, but at low frequency (<25% per SSCF per time point). The prevalence of foodborne pathogens in the 10 SSCFs over time was positively correlated with the length of high tunnel and planting date (r² = 0.93 and 0.79, respectively; P < 0.006). Our study highlighted that dripline irrigation systems may allow the long-distance transport of foodborne pathogens from the contaminated water source to the field. Risk assessment and mitigation measures should be implemented to assure the quality of the water source used for irrigation in SSCF.

本研究调查了高隧滴灌系统中的灌溉源（池塘、溪流和水井）对小型特种作物农场（SSCF）中食源性病原体（大肠杆菌 O157、李斯特菌、弯曲杆菌属、沙门氏菌属和 "六大 "产志贺毒素大肠杆菌 [STEC]）的传播和持久性的影响。2022 年 1 月至 11 月期间，对 10 个使用高隧道-滴管系统种植新鲜番茄的 SSCF 进行了采样。采用选择性富集和 PCR 技术检测灌溉水（n=240）、土壤（n=240）和番茄果实（n=120）中的选定食源性病原体。总体而言，与农场动物或野生动物有潜在接触的地表水源（溪流和池塘）与地下水源（井水和地下泉水）相比，携带的病原体较多（所有病原体的累积流行率）。在 4/6 个使用溪水和池塘水的小农家庭的水源和相关滴灌系统中，STEC O26、O45 和 O103 的检出率较高（每个小农家庭每个时间点的检出率高达 88%）。其他食源性致病菌（尤其是单核细胞增生性酵母菌）在 6/10 个 SSCF 中被检测到，但检测频率较低（2=0.93 和 0.79，P＜0.05）。

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引用次数: 0

Models for the Inactivation of Foodborne Pathogens in Salad Dressing from Challenge Studies 通过挑战研究建立沙拉酱中食源性病原体的失活模型。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2024-10-16 DOI: 10.1016/j.jfp.2024.100384

Donald W Schaffner , W. Clifton Baldwin

The Association for Dressings and Sauces’ (ADS) members have conducted challenge studies on salad dressing products to assess pathogen survival. Data from 79 different challenge studies provided by ADS were used in this analysis. The acid-moisture ratio, pH, incubation temperature, and ingredient details were provided for each study. Linear regression models were used to predict the time to 3-log, 4-log, and 5-log reduction as a function of study parameters. A statistically based approach also was used to estimate the concentration of pathogens in ingredients based on testing history. This was combined with decline modeling to estimate pathogen concentration over time. The time-to-five log reduction for each of the target pathogens were highly skewed. A logarithmic transformation of time to 5 log reduction resulted in approximately normal distributions. Incubation temperature and formulation pH were highly significant (p < 1E−6), in predicting the number of days to a five-log reduction of Escherichia coli O157:H7, while the percentage of spices in the formulation is also quite significant (p = 0.01). Salmonella modeling showed that the most highly significant parameter was the percentage of water (p < 1E−8). Other parameters in order of descending significance include the percent fruit (p = 0.00032), incubation temperature (p = 0.00268), followed by percent sugar (p = 0.02161) and percent vegetables (p = 0.03149). The most significant parameter in predicting Listeria monocytogenes reduction was incubation temperature (p = 0.000687), followed by acid moisture ratio (p = 0.012423). The next two significant parameters in the Listeria model were percent lipid (p = 0.023772) and percent water (p = 0.025701). The least significant parameter that meets the minimum criteria for inclusion in the Listeria model (p < 0.05) was percent fruit (p = 0.047074). Our analysis will be useful in developing risk-based approaches to continue to assure the safety of commercially prepared salad dressings.

沙拉酱和调味汁协会（ADS）的成员对沙拉酱产品进行了挑战研究，以评估病原体的存活率。本分析采用了 ADS 提供的 79 项不同挑战研究的数据。每项研究都提供了酸湿比、pH 值、培养温度和配料的详细信息。线性回归模型用于预测作为研究参数函数的 3-log、4-log 和 5-log降解时间。此外，还采用了一种基于统计的方法，根据测试历史来估计成分中的病原体浓度。再结合下降模型来估算病原体随时间变化的浓度。每种目标病原体的浓度下降 5 个对数的时间都是高度倾斜的。对减少 5 个对数的时间进行对数变换后，结果近似正态分布。孵育温度和配方 pH 值对预测大肠杆菌 O157:H7 降低 5 个对数值的天数非常重要（p < 1E-6），而配方中香料的百分比也非常重要（p = 0.01）。沙门氏菌模型显示，最显著的参数是水的百分比（p < 1E-8）。其他参数的显著性依次为水果百分比（p=0.00032）、培养温度（p=0.00268），其次是糖百分比（p=0.02161）和蔬菜百分比（p=0.03149）。预测李斯特菌减少的最重要参数是培养温度（p=0.000687），其次是酸水分比（p=0.012423）。李斯特菌模型中后两个重要参数是脂质百分比（p=0.023772）和水分百分比（p=0.025701）。符合李斯特菌模型最低标准的最不显著参数（p=0.023772）是脂肪百分比（p=0.023772）和水分百分比（p=0.025701）。

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引用次数: 0

Enhancing Ultra-High Temperature Milk Quality: A Novel Approach to Microbial Contamination Detection Using the BD BACTEC™ FX System 提高超高温牛奶质量：使用 BD BACTEC™ FX 系统检测微生物污染的新方法。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2024-10-16 DOI: 10.1016/j.jfp.2024.100383

Isabella Maria Fernandes Botelho Moreira , Jaqueline Aparecida Honorato , Rafaela da Silva Rodrigues , Solimar Gonçalves Machado , Antonio Fernandes de Carvalho

The demand for effective detection methods to ensure the safety and quality of Ultra-High Temperature (UHT) milk remains crucial in the food industry. Traditional techniques for detecting microorganisms are time-consuming and labor-intensive, leading to a need for a rapid and sensitive method for detecting microbial growth in UHT milk. This study evaluates the efficacy of the BD BACTEC™ FX system for microbial detection in UHT milk samples. The system utilizes internal fluorescent CO₂ sensors to detect the metabolic activity of bacteria growing in the culture broth. The investigation comprises two stages: a controlled laboratory experiment with UHT milk samples spiked with Bacillus spizizenii inoculated at different population levels (from 0 to 4.0 log₁₀ CFU/mL), and an industrial-scale assessment of commercial UHT milk. The microbial detection system detected the lowest B. spizizenii count (0 log CFU/mL) inoculated into UHT milk after 13 h of incubation. The 13-hour incubation period was also sufficient to detect microbial contamination in commercial UHT milk samples. Results indicate that this system offers heightened sensitivity compared to conventional methods, detecting microbial contamination in a significantly shorter time frame (6–13 h). Taxonomic identification of contaminants revealed the presence of Cellulomonas spp. and Enterococcus spp. in UHT commercial samples. The findings emphasize the critical importance of robust detection techniques in ensuring the safety and quality of UHT milk products.

食品行业对有效检测方法的需求仍然至关重要，以确保超高温（UHT）牛奶的安全和质量。传统的微生物检测技术耗时耗力，因此需要一种快速灵敏的方法来检测超高温牛奶中微生物的生长情况。本研究评估了 BD BACTEC™ FX 系统检测 UHT 牛奶样品中微生物的功效。该系统利用内部荧光 CO2 传感器检测培养液中生长的细菌的代谢活动。调查包括两个阶段：在 UHT 牛奶样品中添加不同种群水平（从 0 到 4.0 log10 CFU/mL）的芽孢杆菌的实验室对照实验，以及对商用 UHT 牛奶的工业规模评估。微生物检测系统在培养 13 小时后检测到接种到 UHT 牛奶中的最低芽孢杆菌数量（0 log CFU/mL）。13 小时的培养期也足以检测出商业 UHT 牛奶样本中的微生物污染。结果表明，与传统方法相比，该系统具有更高的灵敏度，能在更短的时间内（6-13 小时）检测到微生物污染。污染物的分类鉴定显示，UHT 商业样本中存在纤维单胞菌属和肠球菌属。这些发现强调了强大的检测技术在确保 UHT 奶制品安全和质量方面的极端重要性。

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引用次数: 0

Machine Learning Prediction of Leuconostoc spp. Growth Inducing Spoilage in Cooked Deli Foods Considering the Effect of Glycine and Sodium Acetate 考虑到甘氨酸和醋酸钠的影响，通过机器学习预测熟制熟食中诱发腐败的白色念珠菌属生长。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2024-10-16 DOI: 10.1016/j.jfp.2024.100380

Mayumi Kataoka , Hiroshi Ono , Junko Shinozaki , Kento Koyama , Shigenobu Koseki

To control spoilage by lactic acid bacteria (Leuconostoc spp.) in cooked deli food, various combinations of environmental and/or intrinsic factors have been employed based on hurdle technology. Since many factors and their combinations greatly influence Leuconostoc spp. growth, this study aimed to develop a machine learning model based on the experimentally obtained growth kinetic data using extreme gradient boosting tree algorithm to quantitatively and flexibly predict Leuconostoc spp. growth. In particular, the effects of sodium acetate (0–1.5%) and glycine (0–1.5%), which are frequently used food additives in the Japanese food industry, on the growth of Leuconostoc spp. in cooked deli foods were examined with a combination of temperature (5–25 °C) and pH (5.0–6.0) conditions. The developed machine learning model to predict the number of Leuconostoc spp. over time successfully demonstrates comparable accuracy in culture media to the conventional Baranyi model-based prediction. Furthermore, while the accuracy of the prediction by the machine learning model for cooked deli foods such as potato salad, Japanese simmered hijiki, and unohana evaluated by the proportion of relative error within the acceptable prediction range was 98%, the accuracy of the conventional Baranyi model-based prediction was 89%. The developed machine learning model successfully and flexibly predicted the growth of Leuconostoc spp. in various cooked deli foods incorporating the effect of food additives, with an accuracy comparable to or better than that of the conventional kinetic-based model.

为了控制熟制熟食中乳酸菌（Leuconostoc spp.）由于许多因素及其组合对白念珠菌属的生长有很大影响，本研究旨在根据实验获得的生长动力学数据，利用极端梯度提升树算法建立一个机器学习模型，以定量、灵活地预测白念珠菌属的生长。其中，结合温度（5-25 °C）和 pH 值（5.0-6.0）条件，考察了日本食品工业中常用的食品添加剂醋酸钠（0-1.5%）和甘氨酸（0-1.5%）对熟食中白念珠菌属生长的影响。所开发的机器学习模型可成功预测随着时间推移的白色念珠菌数量，其在培养基中的准确性可与基于传统巴拉尼模型的预测相媲美。此外，根据相对误差在可接受预测范围内的比例来评估，机器学习模型对土豆沙拉、日式炖蘑菇和麒麟菜等熟食的预测准确率为 98%，而传统的基于巴拉尼模型的预测准确率为 89%。所开发的机器学习模型成功而灵活地预测了含有食品添加剂影响的各种熟食中白念珠菌属的生长情况，其准确性与基于动力学的传统模型相当或更好。

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引用次数: 0

Thermal Inactivation of Cells of Salmonella spp. in Pot Pies Prepared With a Beef, Chicken, or Meat Alternative Filling, With and Without Gravy, During Cooking in a Convection Oven 用牛肉、鸡肉或肉类替代馅料烹制的锅仔饼中的沙拉细胞在有和没有肉渣的情况下在全高温炉中烹制过程中的热活化。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2024-10-16 DOI: 10.1016/j.jfp.2024.100381

Anna C.S. Porto-Fett , Laura E. Shane , Bradley A. Shoyer , Manuela Osoria , Aaron Beczkiewicz , Kristina Barlow , Brad Webb , Bryce Merrill , Marie Hooker , Bryan T. Vinyard , John B. Luchansky

Cooking parameters elaborated in the U.S. Department of Agriculture’s Food Safety and Inspection Service Cooking Guideline for Meat and Poultry Products (Appendix A) were evaluated for inactivation of Salmonella spp. in pot pies. To prepare dough for pot pies, flour, butter, sugar, salt, and water were mixed, portioned into balls (65 or 85 g each), flattened (ca. 13 or 15 cm diameter, ca. 0.5 cm thick), and hand-pressed into pans (ca. 19.4 cm diameter). Next, a 100-g portion of beef, chicken, or a meat alternative, with or without added gravy (55 g of protein and 45 g of gravy), was inoculated with a cocktail of Salmonella spp. (ca. 6.5 or 7.9 log CFU/g of filling) and distributed onto the pie crust. After covering with a 65-g sheet of dough, pies were heat sealed in nylon polyethylene bags and stored at −20 °C for up to 72 h. Frozen pot pies containing a beef or meat alternative filling were cooked in a convection oven to an internal temperature of 57.8 °C (136°F) instantaneous, 62.8 °C (145°F) and held for 4 min, 67.2 °C (153°F) and held for 34 sec, or 71.1 °C (160°F) instantaneous; whereas chicken pot pies were cooked to an internal temperature of 57.8 °C (136°F) instantaneous, 62.8 °C (145°F) and held for 13 min, 67.2 °C (153°F) and held for 96 sec, or 73.9 °C (165°F) instantaneous. Cells of Salmonella spp. were recovered from uncooked or cooked pot pies by stomaching each pie in peptone water and enumerating pathogen levels via direct plating. Cooking delivered Salmonella spp. reductions of ca. 3.6 to ≥6.3 log CFU/g of pot pie. With few exceptions, when pathogen levels decreased to below detection by direct plating (0.5 log CFU/g of pot pie), cells of Salmonella were not recovered by enrichment. In addition, there were minimal differences in the a_w and moisture content of the protein filling before and after cooking, suggesting that enclosing a meat, poultry, or meat alternative filling within a dough wrapping maintained moisture in the filling during the cooking process.

对美国农业部食品安全检验局《肉类和禽类产品烹饪指南》（附录 A）中阐述的烹饪参数进行了评估，以灭活馅饼中的沙门氏菌。为了准备馅饼面团，将面粉、黄油、糖、盐和水混合，分成小球（每个小球 65 或 85 克），压扁（直径约 13 或 15 厘米，厚约 0.5 厘米），然后手工压入平底锅（直径约 19.4 厘米）。然后，将一份 100 克的牛肉、鸡肉或肉类替代品（添加或不添加肉汁（55 克蛋白质和 45 克肉汁））与沙门氏菌（约 6.5 或 7.9 log CFU/克馅料）混合接种，并分发给馅饼皮。将含有牛肉或肉类替代馅料的冷冻锅饼放入对流烤箱中烹制，瞬时内部温度为 57.8°C（136°F），瞬时内部温度为 62.8°C（145°F）并保温 4 分钟、67.2°C（153°F）并保温 34 秒或 71.1°C（160°F）瞬时；而鸡肉馅饼则烹制到内部温度 57.8°C（136°F）瞬时、62.8°C（145°F）并保温 13 分钟、67.2°C（153°F）并保温 96 秒或 73.9°C（165°F）瞬时。将每个馅饼放入蛋白胨水中浸泡，并通过直接平板检测病原体含量，从而从未煮过或煮过的馅饼中回收沙门氏菌。煮熟后，锅巴中的沙门氏菌减少了约 3.6 至 ≥6.3 log CFU/g。除少数例外情况外，当病原体水平降低到直接平板检测（0.5 log CFU/g 锅饼）以下时，沙门氏菌细胞无法通过富集回收。此外，烹饪前后蛋白质馅料的湿度和水分含量差异极小，这表明在烹饪过程中，将肉类、禽类或肉类替代馅料包裹在面团中可保持馅料中的水分。

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引用次数: 0

Disparities in Salmonellosis Incidence for US Counties with Different Social Determinants of Health Profiles Are Also Mediated by Extreme Weather: A Counterfactual Analysis of Laboratory Enteric Disease Surveillance (LEDS) Data From 1997 through 2019 具有不同健康社会决定因素的美国各县沙门氏菌病发病率的差异也受极端天气的影响：对 1997-2019 年实验室肠道疾病监测 (LEDS) 数据的反事实分析。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2024-10-15 DOI: 10.1016/j.jfp.2024.100379

Daniel L. Weller , Reese Tierney , Sarah Verlander , Beau B. Bruce , Erica Billig Rose

Understanding disparities in salmonellosis burden is critical for developing effective, equitable prevention programs. Past efforts to characterize disparities were limited in scope and by the analytical methods available when the study was conducted. We aim to address this gap by identifying disparities in salmonellosis incidence between counties with different determinants of health (DOH) profiles. Using national U.S. Laboratory-based Enteric Disease Surveillance (LEDS) data for 1997–2019, age-adjusted county-level salmonellosis incidence/100,000 persons was calculated and linked to publicly available DOH data. We used hurdle counterfactual random forest (CFRF) to quantify, for each DOH, the risk that (i) ≥1 versus no cases were reported by a county, and (ii) when ≥1 case was reported, whether a high (≥16 cases/100,000 persons) or low incidence (≥1 & <4 cases/100,000 persons) was reported. Risk in both models was significantly associated with demographic DOH, suggesting a disparity between counties with different demographic profiles. Risk was also significantly associated with food, healthcare, physical, and socioeconomic environment. The risk was generally greater for counties with more negative food resources, and for under-resourced counties (e.g., fewer healthcare and social services, fewer grocery stores). Risk was also significantly higher if any extreme weather event occurred. The study also found that underreporting and underascertainment appeared to result in underestimation of salmonellosis incidence in economically marginalized and under-resourced communities. Overall, our analyses indicated that, regardless of other county characteristics, extreme weather was associated with increased salmonellosis incidence, and that certain communities were differentially disadvantaged toward a higher incidence. This information can facilitate the development of community-specific prevention efforts.

了解沙门氏菌病负担的差异对于制定有效、公平的预防计划至关重要。过去为确定差异特征所做的努力在范围上受到了限制，在进行研究时也受到了现有分析方法的限制。我们旨在通过确定不同健康决定因素 (DOH) 县之间沙门氏菌病发病率的差异来弥补这一不足。我们利用 1997-2019 年美国全国基于实验室的肠道疾病监测（LEDS）数据，计算了经年龄调整的县级沙门氏菌病发病率/100,000 人，并将其与可公开获得的 DOH 数据相链接。我们使用阶跃反事实随机森林（CFRF）来量化每个 DOH 的以下风险：(i) 县级报告病例≥1 例与未报告病例的风险；(ii) 当报告病例≥1 例时，高发病率（≥16 例/100,000 人）或低发病率（≥1&100,000 人）的风险。

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引用次数: 0

An Analysis of Food Recalls in the United States, 2002–2023 2002-2023 年美国食品召回分析》。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2024-10-11 DOI: 10.1016/j.jfp.2024.100378

John DeBeer , Erika Rene Blickem , Yadwinder Singh Rana , Deborah Mona Baumgartel , Jon W. Bell

This article evaluates and summarizes Food and Beverages (F&B) recalls managed or mandated by the U.S. Food and Drug Administration (FDA) over the past 20 years: the database includes over 35,000 recalls. For recall classification purposes, the causes were separated into 2 overall categories consisting of product contaminants or processing issues. The product contaminants category was further separated into 5 groups: allergens, biological contaminants, chemical contaminants, foreign objects, and undeclared food colors. The processing issues category was separated into 6 groups: cGMP issues, HACCP issues, manufacturing issues, mislabeling or misbranding, refrigeration issues, and under-processing. Product contaminants accounted for 91% of the F&B recalls, while processing issues accounted for the remaining 9%. Two groups accounted for about 76% of the recalls: biological contamination and allergens. The FDA classifies recalls by the potential severity of the health impact. Over half of the F&B recalls were Class I recalls, and biological contamination and allergens accounted for 96% of those recalls. Listeria monocytogenes was the largest cause of all of the recalls accounting for 7,844 recalls: 22% of the total recalls and 45% of the biological contamination recalls. Salmonella serovars were responsible for 6,597 recalls, including 18% of the total recalls and 38% of the biological recalls. Listeria and Salmonella serovars together resulted in 40% of all of the F&B recalls.

本文评估并总结了美国食品药品管理局（FDA）在过去 20 年中管理或强制实施的食品和饮料（F&B）召回活动：数据库中包括超过 35,000 次召回活动。出于召回分类的目的，召回原因被分为产品污染物或加工问题两大类。产品污染物类别又分为 5 组：过敏原、生物污染物、化学污染物、异物和未标明的食用色素。加工问题分为 6 组：cGMP 问题、HACCP 问题、生产问题、贴错标签或贴错商标、冷藏问题和加工不足。产品污染占餐饮业召回的 91%，而加工问题占其余的 9%。生物污染和过敏原这两类问题约占召回总数的76%。食品及药物管理局根据对健康影响的潜在严重程度对召回进行分类。超过一半的餐饮业召回属于一级召回，其中生物污染和过敏原占96%。单核细胞增多性李斯特菌是导致所有召回的最大原因，召回次数达7844次：占召回总数的22%，占生物污染召回次数的45%。沙门氏菌血清型导致了 6597 次召回，占召回总数的 18%，占生物污染召回的 38%。李斯特菌和沙门氏菌血清型导致的召回占餐饮业召回总数的 40%。

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引用次数: 0

Isolation and Enumeration of the Bacillus cereus Group Using a Chromogenic Substrate that Targets Phosphatidylcholine Phospholipase C Activity 利用针对磷脂酰胆碱磷脂酶 C 活性的致色底物分离和计数蜡样芽孢杆菌群。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection

Pub Date : 2024-10-10 DOI: 10.1016/j.jfp.2024.100376

Paul Tuan Nguyen, Lawrence Restaino

The Bacillus cereus group is comprised of diverse yet closely related species that are ubiquitous in nature. These Gram-positive, spore-forming bacteria are commonly isolated as potential pathogens in environmental and food samples, and they are also beneficially used in industrial applications such as probiotics or agricultural pesticides. Although phylogenetic and genomic analyses identified eight formally recognized species within the Bacillus cereus group, only five members are currently acknowledged using standardized isolation procedures. Therefore, current enumeration procedures may be inadequate and inaccurate in determining the clinical importance of the B. cereus group and their prevalence in food and environmental sources. In this investigation, the R & F® Bacillus cereus Group Chromogenic Plating Medium (BCG) was developed to target the enzyme phosphatidylcholine phospholipase C (PC-PLC) found widely distributed among the B. cereus group species. The performance evaluations of the plating medium demonstrated a 100% plating productivity ratio, inclusivity, and exclusivity when compared with Trypto Soy Agar (TSA). B. cereus group species, including B. anthracis, B. cereus sensu stricto (s.s.), B. cytotoxicus, B. pseudomycoides, B. mycoides, B. thuringiensis, B. toyonensis, B. weidmannii, and B. weihenstephanensis, formed turquoise-colored colonies on the BCG agar, indicating PC-PLC activity after 24–28 h of incubation at the selected optimal temperature of 35 °C. Furthermore, no significant difference was observed between BCG and TSA when enumerating B. cereus s.s. and B. cytotoxicus artificially inoculated in whey protein powder and ultra-high temperature milk after long-term storage.

蜡样芽孢杆菌（Bacillus cereus）由多种多样但又密切相关的物种组成，在自然界中无处不在。这些革兰氏阳性、孢子形成的细菌通常作为潜在病原体从环境和食品样本中分离出来，它们也被有益地应用于工业领域，如益生菌或农用杀虫剂。尽管系统发育和基因组分析确定了蜡样芽孢杆菌属中 8 个正式确认的种类，但目前只有 5 个成员通过标准化分离程序得到确认。因此，在确定蜡样芽孢杆菌属的临床重要性及其在食物和环境中的流行程度时，目前的计数程序可能不够充分和准确。在这项研究中，针对广泛分布于蜡样芽孢杆菌属菌种中的磷脂酰胆碱磷脂酶 C（PC-PLC），开发了 R & F® 蜡样芽孢杆菌群体致色性电镀培养基（BCG）。与大豆琼脂（Trypto Soy Agar，TSA）相比，该电镀培养基的性能评估结果表明，其电镀生产率、包容性和排他性均达到 100%。炭疽芽孢杆菌、狭义芽孢杆菌、细胞毒性芽孢杆菌、假丝酵母芽孢杆菌、霉菌芽孢杆菌、苏云金芽孢杆菌、丰饶芽孢杆菌、魏氏芽孢杆菌和魏氏芽孢杆菌等蜡样芽孢杆菌属菌种在卡介苗琼脂上形成绿松石色菌落，表明 PC-PLC 在所选最佳温度（35°C）下培养 24-28 小时后具有活性。此外，在长期储存后，人工接种于乳清蛋白粉和超高温牛奶中的蜡样芽孢杆菌和细胞毒性芽孢杆菌的计数在 BCG 和 TSA 之间无明显差异。

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引用次数: 0