Journal of food protection最新文献_第6页

Risk Factors Associated with Generic Escherichia coli Presence in Fresh Produce Grown in Manure-Amended Soil in Certified Organic Farms 有机认证农场经肥料改良土壤种植的新鲜农产品中存在通用大肠杆菌的相关风险因素。

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

Journal of food protection

Pub Date : 2026-02-01 Epub Date: 2025-12-17 DOI: 10.1016/j.jfp.2025.100683

Kefang Nie , Joanna G. Rothwell , Jerome N. Baron , Michele T. Jay-Russell , Gabriele Maier , Thais De Melo Ramos , Peiman Aminabadi , Viktoria Haghani , Patricia D. Millner , Annette Kenney , Fawzy Hashem , Paulo H. Pagliari , Mark Hutchinson , Beatriz Martínez-López , Elizabeth A. Bihn , Donna P. Clements , Jessica B. Shade , Amber R. Sciligo , Alda F.A. Pires

Organic agricultural production benefits from the use of animal manure to improve soil quality and health. Despite its proven benefits, using manure poses some risk to food safety as it may contain pathogenic microorganisms that can contaminate produce and lead to foodborne human illnesses. To investigate risk factors associated with generic E. coli presence in fresh produce grown in manured soil, a two-year study was conducted in USDA National Organic Program-certified organic farms in California, Maine, Minnesota, and Maryland. Farm management, water, environmental, and soil−related factors were ranked using random forest and then assessed in a generalized linear mixed model to evaluate the associations with generic E. coli presence in produce. Factors that significantly increased the odds of generic E. coli presence included increased precipitation over the past 7 days of produce sampling (Odds Ratio (OR) = 1.32, CI₉₅ = 1.14–1.52), and previous nonagricultural use of crop fields (OR = 48.16, CI₉₅ = 15.19–152.67). Leafy greens (OR = 12.82, CI₉₅ = 4.90–33.54) and root vegetables (OR = 19.56, CI₉₅ = 6.11–62.61) had significantly higher odds of generic E. coli presence compared to fruits. Length of time (in days) between manure application and produce sampling also significantly influenced generic E. coli presence odds on Day 60 after manure amendment (OR = 0.04, CI₉₅ = 0.01–0.17). Higher odds ratio of generic E. coli presence was significantly associated with exclusive manure application in summer (OR = 38.98, CI₉₅ = 10.05–151.18), fall (OR = 5.89, CI₉₅ = 1.32–26.14), or winter (OR = 24.95, CI₉₅ = 2.85–219.08) compared to multiseason application. These findings provide evidence to inform manure application practices and food safety management strategies in organic fresh produce production.

有机农业生产受益于使用动物粪便来改善土壤质量和健康。尽管粪便的好处已被证实，但它对食品安全构成了一定的风险，因为它可能含有致病微生物，会污染农产品并导致食源性人类疾病。为了调查在肥料土壤中生长的新鲜农产品中存在通用大肠杆菌的相关风险因素，在美国农业部国家有机计划认证的加利福尼亚州，缅因州，明尼苏达州和马里兰州的有机农场进行了为期两年的研究。使用随机森林对农场管理、水、环境和土壤相关因素进行排序，然后在广义线性混合模型中进行评估，以评估与农产品中通用大肠杆菌存在的关系。显著增加通用型大肠杆菌存在几率的因素包括过去7天农产品取样期间降水增加(比值比（OR) = 1.32，比值比(CI95) = 1.14-1.52），以及以前对农田的非农业利用（OR = 48.16，比值比(CI95) = 15.19-152.67）。绿叶蔬菜（OR = 12.82, CI95 = 4.90-33.54）和根茎类蔬菜（OR = 19.56, CI95 = 6.11-62.61）与水果相比，存在通用大肠杆菌的几率明显更高。施用肥料和农产品取样之间的时间长度（以天为单位）也显著影响了改良肥料后第60天通用大肠杆菌的存在几率（OR = 0.04, CI95 = 0.01-0.17）。与多季施用相比，夏季（OR = 38.98, CI95 = 10.05-151.18）、秋季（OR = 5.89, CI95 = 1.32-26.14）和冬季（OR = 24.95, CI95 = 2.85-219.08）单独施用有机肥的猪出现通用型大肠杆菌的几率较高。这些发现为有机新鲜农产品生产中的肥料施用实践和食品安全管理策略提供了依据。

{"title":"Risk Factors Associated with Generic Escherichia coli Presence in Fresh Produce Grown in Manure-Amended Soil in Certified Organic Farms","authors":"Kefang Nie , Joanna G. Rothwell , Jerome N. Baron , Michele T. Jay-Russell , Gabriele Maier , Thais De Melo Ramos , Peiman Aminabadi , Viktoria Haghani , Patricia D. Millner , Annette Kenney , Fawzy Hashem , Paulo H. Pagliari , Mark Hutchinson , Beatriz Martínez-López , Elizabeth A. Bihn , Donna P. Clements , Jessica B. Shade , Amber R. Sciligo , Alda F.A. Pires","doi":"10.1016/j.jfp.2025.100683","DOIUrl":"10.1016/j.jfp.2025.100683","url":null,"abstract":"<div><div>Organic agricultural production benefits from the use of animal manure to improve soil quality and health. Despite its proven benefits, using manure poses some risk to food safety as it may contain pathogenic microorganisms that can contaminate produce and lead to foodborne human illnesses. To investigate risk factors associated with generic <em>E. coli</em> presence in fresh produce grown in manured soil, a two-year study was conducted in USDA National Organic Program-certified organic farms in California, Maine, Minnesota, and Maryland. Farm management, water, environmental, and soil−related factors were ranked using random forest and then assessed in a generalized linear mixed model to evaluate the associations with generic <em>E. coli</em> presence in produce. Factors that significantly increased the odds of generic <em>E. coli</em> presence included increased precipitation over the past 7 days of produce sampling (Odds Ratio (OR) = 1.32, CI<sub>95</sub> = 1.14–1.52), and previous nonagricultural use of crop fields (OR = 48.16, CI<sub>95</sub> = 15.19–152.67). Leafy greens (OR = 12.82, CI<sub>95</sub> = 4.90–33.54) and root vegetables (OR = 19.56, CI<sub>95</sub> = 6.11–62.61) had significantly higher odds of generic <em>E. coli</em> presence compared to fruits. Length of time (in days) between manure application and produce sampling also significantly influenced generic <em>E. coli</em> presence odds on Day 60 after manure amendment (OR = 0.04, CI<sub>95</sub> = 0.01–0.17). Higher odds ratio of generic <em>E. coli</em> presence was significantly associated with exclusive manure application in summer (OR = 38.98, CI<sub>95</sub> = 10.05–151.18), fall (OR = 5.89, CI<sub>95</sub> = 1.32–26.14), or winter (OR = 24.95, CI<sub>95</sub> = 2.85–219.08) compared to multiseason application. These findings provide evidence to inform manure application practices and food safety management strategies in organic fresh produce production.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100683"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145793746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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 : 2026-02-01 Epub 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。

{"title":"Biofilm Properties and Their Implications for Cleaning Processes in the Food Industry – A Review","authors":"Caroline Bachlechner , Elena Zand , Vincent Eisenrauch , Marc Mauermann , Henry Jäger , Felix Schottroff","doi":"10.1016/j.jfp.2025.100695","DOIUrl":"10.1016/j.jfp.2025.100695","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 2","pages":"Article 100695"},"PeriodicalIF":2.8,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145911917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Disinfection of Campylobacter Species and Salmonella Typhimurium in Contaminated Water Using Advanced Oxidation Processes 高级氧化法对污染水中弯曲杆菌和鼠伤寒沙门菌的消毒。

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

Journal of food protection

Pub Date : 2026-01-01 Epub Date: 2025-11-27 DOI: 10.1016/j.jfp.2025.100675

Seth Adesope , Mark Carlson , Nikolay Barashkov , Casey Owens , Samantha E. Robinson , Tomi Obe

Poultry processing generates pathogen-rich wastewater. Conventional disinfection methods like aerobic digestion and chlorination, although effective, impose considerable operational cost and generate disinfectant by-products. Integrated recycling systems present a promising opportunity for enhancing resources and sustainability. This study investigated the use of Advanced Oxidation Processes (AOPs), specifically electrochemical (EC) and photochemical (PC) treatments, to disinfect Campylobacter species (jejuni (Cj) and coli (Cc)) and Salmonella Typhimurium (ST) in contaminated water to simulate bacterial conditions in wastewater. The inoculum was prepared to produce 7 L of 6 log₁₀ CFU/mL contaminated water. The water was subjected to alternating current in EC treatments with a voltage demand of 50 V and 70 V and ferrous sulfate as a Fenton-related catalyst, alongside PC treatments using curcumin, a photosensitizer at concentrations of 0.8% and 1.6% to generate singlet oxygen and hydrogen peroxide. Samples were collected every 30 min for 300 min and plated on Campylobacter agar that was incubated at 42 °C for 48 h. Furthermore, Cj was combined with ST to make a mixed inoculum typical of poultry wastewater and exposed to the same photo-electrochemical (PEC) treatments. Bacterial growth was assessed on Campylobacter and XLD agar. Cj was completely disinfected after 150 min (4.70 log CFU/mL) at 50 V and 120 min (5.97 log CFU/mL) at 70 V of treatment whereas Cc was disinfected after 210 min (5.68 log CFU/mL) at 50 V and 180 min (5.99 log CFU/mL) at 70 V. While the rate of disinfection varied between Campylobacter species and in response to the voltage of the EC treatment, the concentration of curcumin in PC treatment had no impact on bacterial disinfection rates. In a mixed population, Cj and ST exhibited a complete reduction in 120 min (6.07 log CFU/mL), establishing an optimal condition of both EC (70 V) and PC (1.6%) for effective removal of both pathogens. Our findings suggest that combined PEC treatments effectively killed Campylobacter and Salmonella in contaminated water, highlighting the potential of AOPs as a sustainable poultry wastewater disinfection strategy.

家禽加工会产生富含病原体的废水。传统的消毒方法，如好氧消化和氯化消毒，虽然有效，但会产生相当大的操作成本和消毒副产物。综合回收系统为提高资源和可持续性提供了一个很有希望的机会。本研究研究了利用高级氧化工艺（AOPs），特别是电化学（EC）和光化学（PC）处理对污染水中弯曲杆菌（空肠（Cj）和大肠杆菌（Cc））和鼠伤寒沙门氏菌（ST）进行消毒，以模拟废水中的细菌条件。接种物制备为7 L 6 log10 CFU/mL的污染水。在电压为50 V和70 V、硫酸亚铁作为芬顿相关催化剂的EC处理中，对水进行交流电处理，同时在PC处理中使用浓度为0.8%和1.6%的姜黄素（一种光敏剂）产生单线态氧和过氧化氢。每隔30 min收集一次样品，共300 min，并将样品镀在弯曲杆菌琼脂上，在42℃下孵育48 h。此外，Cj与ST混合制成典型家禽废水的混合接种物，并进行相同的光电化学（PEC）处理。在弯曲杆菌和XLD琼脂上观察细菌生长情况。Cj在50 V和70 V条件下分别在150 min （4.70 log CFU/mL）和120 min （5.97 log CFU/mL）下完全消毒，Cc在50 V和70 V条件下分别在210 min （5.68 log CFU/mL）和180 min （5.99 log CFU/mL）下完全消毒。虽然不同弯曲杆菌种类和EC处理电压的消毒率不同，但PC处理中姜黄素的浓度对细菌的消毒率没有影响。在混合菌群中，Cj和ST在120分钟内完全降解（6.07 log CFU/mL），建立了EC （70 V）和PC（1.6%）的最佳条件，以有效去除两种病原体。我们的研究结果表明，联合PEC处理可以有效地杀死污染水中的弯曲杆菌和沙门氏菌，突出了AOPs作为一种可持续的家禽废水消毒策略的潜力。

{"title":"Disinfection of Campylobacter Species and Salmonella Typhimurium in Contaminated Water Using Advanced Oxidation Processes","authors":"Seth Adesope , Mark Carlson , Nikolay Barashkov , Casey Owens , Samantha E. Robinson , Tomi Obe","doi":"10.1016/j.jfp.2025.100675","DOIUrl":"10.1016/j.jfp.2025.100675","url":null,"abstract":"<div><div>Poultry processing generates pathogen-rich wastewater. Conventional disinfection methods like aerobic digestion and chlorination, although effective, impose considerable operational cost and generate disinfectant by-products. Integrated recycling systems present a promising opportunity for enhancing resources and sustainability. This study investigated the use of Advanced Oxidation Processes (AOPs), specifically electrochemical (EC) and photochemical (PC) treatments, to disinfect <em>Campylobacter</em> species (<em>jejuni</em> (Cj) and <em>coli</em> (Cc)) and <em>Salmonella</em> Typhimurium (ST) in contaminated water to simulate bacterial conditions in wastewater. The inoculum was prepared to produce 7 L of 6 log<sub>10</sub> CFU/mL contaminated water. The water was subjected to alternating current in EC treatments with a voltage demand of 50 V and 70 V and ferrous sulfate as a Fenton-related catalyst, alongside PC treatments using curcumin, a photosensitizer at concentrations of 0.8% and 1.6% to generate singlet oxygen and hydrogen peroxide. Samples were collected every 30 min for 300 min and plated on <em>Campylobacter</em> agar that was incubated at 42 °C for 48 h. Furthermore, Cj was combined with ST to make a mixed inoculum typical of poultry wastewater and exposed to the same photo-electrochemical (PEC) treatments. Bacterial growth was assessed on <em>Campylobacter</em> and XLD agar. Cj was completely disinfected after 150 min (4.70 log CFU/mL) at 50 V and 120 min (5.97 log CFU/mL) at 70 V of treatment whereas Cc was disinfected after 210 min (5.68 log CFU/mL) at 50 V and 180 min (5.99 log CFU/mL) at 70 V. While the rate of disinfection varied between <em>Campylobacter</em> species and in response to the voltage of the EC treatment, the concentration of curcumin in PC treatment had no impact on bacterial disinfection rates. In a mixed population, Cj and ST exhibited a complete reduction in 120 min (6.07 log CFU/mL), establishing an optimal condition of both EC (70 V) and PC (1.6%) for effective removal of both pathogens. Our findings suggest that combined PEC treatments effectively killed <em>Campylobacter</em> and <em>Salmonella</em> in contaminated water, highlighting the potential of AOPs as a sustainable poultry wastewater disinfection strategy.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100675"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145634412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Natural Preservation Strategy for Green Olives: Effects of Thyme Oil-Enriched Chitosan Edible Films on Physicochemical, Microbiological, and Sensory Attributes 绿橄榄的天然保存策略：百里香油富集壳聚糖食用膜对其理化、微生物和感官特性的影响。

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

Journal of food protection

Pub Date : 2026-01-01 Epub Date: 2025-12-13 DOI: 10.1016/j.jfp.2025.100680

Pınar Çoruhlu, Ahsen Rayman Ergün, Taner Baysal

Edible film-coating technology is an innovative approach to help maintain food quality and inhibit microbial growth in place of synthetic preservatives. This study focused on evaluating the effects of chitosan (CS) films (2%) contained with thyme essential oil (TO) at 0.2, 0.5, and 1% on the microbiological changes, sensory, and quality attributes of green olives stored at 4 °C for 90 days. Table olive samples, which were covered with chitosan solutions containing different concentrations of thyme oil, were assessed for physicochemical (% moisture, pH, titratable acidity, color (L*, a*, b^*, and ΔE*)) and microbiological (total viable count and yeast and mold count) and sensory properties. During the storage period, moisture loss was more evident in the control group, decreasing to 53.62 ± 0.33% by day 90. In contrast, the CS and CS+TO coatings significantly reduced moisture loss. Specifically, the CS+0.2% TO, CS+0.5% TO, and CS+1% TO treatments maintained moisture levels around 57–58% at the end of storage. The overall sensory results indicated that edible coatings, particularly those containing thyme oil, effectively preserved the visual and textural quality of green olives throughout storage. However, high concentrations of thyme oil slightly reduced taste acceptability. Therefore, CS+0.2% TO and CS+0.5% TO formulations appear to offer the most balanced performance, combining effective antimicrobial protection with favorable sensory properties. The maximum reduction in total viable count (TVC) and yeast–mold was observed in the CS+1% TO group, with values of 4.36 and 3.07 log CFU/g, respectively. It has been determined that chitosan films containing thyme oil have an inhibitory effect on microbial activity. Overall, these results demonstrate the usability of edible films as synthetic preservatives and edible coating systems offer promising potential for preserving both the safety and quality of table olives, while also supporting consumer acceptance.

可食用薄膜涂层技术是一种创新的方法，以帮助保持食品质量和抑制微生物生长的合成防腐剂的地方。研究了百里香精油（TO）浓度为0.2、0.5和1%的壳聚糖（CS）膜（2%）对绿橄榄在4℃条件下保存90 d的微生物学变化、感官和品质特性的影响。用含有不同浓度百里香油的壳聚糖溶液覆盖橄榄样品，对其理化(%水分、pH值、可滴定酸度、颜色（L*、a*、b*和ΔE*）、微生物学（总活菌数、酵母和霉菌数）和感官特性进行了评估。贮藏期间，对照组水分损失更为明显，到第90天，水分损失下降至53.62±0.33%。相比之下，CS和CS+TO涂层显著降低了水分损失。具体而言，CS+0.2% TO、CS+0.5% TO和CS+1% TO处理在贮藏结束时保持了57-58%的水分水平。整体感官结果表明，可食用涂层，特别是含有百里香油的涂层，在整个储存过程中有效地保持了绿橄榄的视觉和质地质量。然而，高浓度的百里香油略微降低了味道的可接受性。因此，CS+0.2% TO和CS+0.5% TO配方似乎提供了最平衡的性能，结合了有效的抗菌保护和良好的感官性能。CS + 1% TO组总活菌数（TVC）和酵母菌数下降幅度最大，分别为4.36和3.07 log CFU/g。经测定，百里香油壳聚糖膜对微生物活性有抑制作用。总的来说，这些结果表明，可食用薄膜作为合成防腐剂和可食用涂层系统的可用性为保持食用橄榄的安全和质量提供了有希望的潜力，同时也支持消费者接受。

{"title":"Natural Preservation Strategy for Green Olives: Effects of Thyme Oil-Enriched Chitosan Edible Films on Physicochemical, Microbiological, and Sensory Attributes","authors":"Pınar Çoruhlu, Ahsen Rayman Ergün, Taner Baysal","doi":"10.1016/j.jfp.2025.100680","DOIUrl":"10.1016/j.jfp.2025.100680","url":null,"abstract":"<div><div>Edible film-coating technology is an innovative approach to help maintain food quality and inhibit microbial growth in place of synthetic preservatives. This study focused on evaluating the effects of chitosan (CS) films (2%) contained with thyme essential oil (TO) at 0.2, 0.5, and 1% on the microbiological changes, sensory, and quality attributes of green olives stored at 4 °C for 90 days. Table olive samples, which were covered with chitosan solutions containing different concentrations of thyme oil, were assessed for physicochemical (% moisture, pH, titratable acidity, color (L*, a*, b<sup>*,</sup> and ΔE*)) and microbiological (total viable count and yeast and mold count) and sensory properties. During the storage period, moisture loss was more evident in the control group, decreasing to 53.62 ± 0.33% by day 90. In contrast, the CS and CS+TO coatings significantly reduced moisture loss. Specifically, the CS+0.2% TO, CS+0.5% TO, and CS+1% TO treatments maintained moisture levels around 57–58% at the end of storage. The overall sensory results indicated that edible coatings, particularly those containing thyme oil, effectively preserved the visual and textural quality of green olives throughout storage. However, high concentrations of thyme oil slightly reduced taste acceptability. Therefore, CS+0.2% TO and CS+0.5% TO formulations appear to offer the most balanced performance, combining effective antimicrobial protection with favorable sensory properties. The maximum reduction in total viable count (TVC) and yeast–mold was observed in the CS+1% TO group, with values of 4.36 and 3.07 log CFU/g, respectively. It has been determined that chitosan films containing thyme oil have an inhibitory effect on microbial activity. Overall, these results demonstrate the usability of edible films as synthetic preservatives and edible coating systems offer promising potential for preserving both the safety and quality of table olives, while also supporting consumer acceptance.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100680"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145756792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microbiological Hazards of Animal-Based Foods in Brazilian Informal Markets: A case Study of Fishery and Meat Products in Northern Tocantins 巴西非正规市场中动物性食品的微生物危害：以托坎廷斯北部渔业和肉制品为例。

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

Journal of food protection

Pub Date : 2026-01-01 Epub Date: 2025-11-27 DOI: 10.1016/j.jfp.2025.100676

José C. Ribeiro-Júnior , Cristiane A. Nascimento , Nara T. Aguiar , Ana P.N. Correia , Kira F.L. Alves , Luciana B.S.B. da Costa , Fernanda M. de Lira , Cátia M.O. Lobo , Amauri A. Alfieri

The informal production and commercialization of animal-based foods remain widespread in regions distant from major urban centers in Brazil, often lacking sanitary inspections and posing significant public health risks. In this study, we aimed to evaluate the microbiological quality and safety of fish, shrimp, fresh pork sausages, and ground beef sold in street markets in the eastern Brazilian Amazon region. Representative samples were analyzed using microbiological and molecular methods. Quantitative assessments included mesophilic aerobes, psychrotrophs, and total and thermotolerant coliform counts. Qualitative analyses targeted Salmonella spp., Listeria monocytogenes, and diarrheagenic Escherichia coli (DEC). Most samples exceeded legal thresholds for microbial indicators, with psychrotrophs predominating and mesophilic aerobes reaching average abundances of 8.81 ± 0.35 log colony−forming units/g in some products. A total of 2092 single and multiplex PCRs were performed on 1,707 pathogen isolates. Overall, 77.5% of the samples tested positive for at least one pathogen: 62.5% for Salmonella spp., 27.5% for L. monocytogenes, and 12.5% for DEC. Notably, all the fish fillets were contaminated with Salmonella spp. Although shrimp samples had lower counts of indicator organisms, 70% tested positive for at least one pathogen. These findings demonstrate the widespread microbiological contamination and highlight the significant health risks posed by uninspected animal products in informal markets. These results underscore the urgent need for improved sanitary controls, consumer education, and stronger local enforcement to mitigate risks, reduce foodborne illnesses, and improve the safety of animal-derived foods in the Brazilian Amazon and other vulnerable regions.

在远离巴西主要城市中心的地区，动物性食品的非正式生产和商业化仍然普遍存在，往往缺乏卫生检查，对公共健康构成重大风险。在这项研究中，我们旨在评估巴西东部亚马逊地区街头市场上出售的鱼、虾、新鲜猪肉香肠和碎牛肉的微生物质量和安全性。采用微生物学和分子学方法对代表性样品进行分析。定量评估包括中温需氧菌、嗜冷菌、总大肠菌群和耐热大肠菌群计数。定性分析的目标是沙门氏菌、单核增生李斯特菌和致泻性大肠杆菌（DEC）。大多数样品的微生物指标超过了法定阈值，其中以嗜冷菌为主，而在一些产品中，嗜温需氧菌的平均丰度达到8.81 ± 0.35对数菌落形成单位/g。共对1707株病原菌进行了2092次单、多重pcr检测。总体而言，77.5%的样品至少检出一种病原体，其中沙门氏菌62.5%，单核增生乳杆菌27.5%,12.5%。值得注意的是，所有鱼片都被沙门氏菌污染，尽管虾类样品的指示生物计数较低，但70%的样品至少检出一种病原体。这些发现表明了广泛的微生物污染，并突出了非正规市场上未经检查的动物产品造成的重大健康风险。这些结果强调，迫切需要改善卫生控制、消费者教育和加强地方执法，以减轻风险，减少食源性疾病，并提高巴西亚马逊和其他脆弱地区动物源性食品的安全性。

{"title":"Microbiological Hazards of Animal-Based Foods in Brazilian Informal Markets: A case Study of Fishery and Meat Products in Northern Tocantins","authors":"José C. Ribeiro-Júnior , Cristiane A. Nascimento , Nara T. Aguiar , Ana P.N. Correia , Kira F.L. Alves , Luciana B.S.B. da Costa , Fernanda M. de Lira , Cátia M.O. Lobo , Amauri A. Alfieri","doi":"10.1016/j.jfp.2025.100676","DOIUrl":"10.1016/j.jfp.2025.100676","url":null,"abstract":"<div><div>The informal production and commercialization of animal-based foods remain widespread in regions distant from major urban centers in Brazil, often lacking sanitary inspections and posing significant public health risks. In this study, we aimed to evaluate the microbiological quality and safety of fish, shrimp, fresh pork sausages, and ground beef sold in street markets in the eastern Brazilian Amazon region. Representative samples were analyzed using microbiological and molecular methods. Quantitative assessments included mesophilic aerobes, psychrotrophs, and total and thermotolerant coliform counts. Qualitative analyses targeted <em>Salmonella</em> spp<em>.</em>, <em>Listeria monocytogenes</em>, and diarrheagenic <em>Escherichia coli</em> (DEC). Most samples exceeded legal thresholds for microbial indicators, with psychrotrophs predominating and mesophilic aerobes reaching average abundances of 8.81 ± 0.35 log colony−forming units/g in some products. A total of 2092 single and multiplex PCRs were performed on 1,707 pathogen isolates. Overall, 77.5% of the samples tested positive for at least one pathogen: 62.5% for <em>Salmonella</em> spp<em>.</em>, 27.5% for <em>L. monocytogenes</em>, and 12.5% for DEC. Notably, all the fish fillets were contaminated with <em>Salmonella</em> spp<em>.</em> Although shrimp samples had lower counts of indicator organisms, 70% tested positive for at least one pathogen. These findings demonstrate the widespread microbiological contamination and highlight the significant health risks posed by uninspected animal products in informal markets. These results underscore the urgent need for improved sanitary controls, consumer education, and stronger local enforcement to mitigate risks, reduce foodborne illnesses, and improve the safety of animal-derived foods in the Brazilian Amazon and other vulnerable regions.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100676"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145634479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quantification, Risk Assessment, and Mitigation of Cashew Allergen Cross-Contact in Shared Roasting Oil Systems 量化，风险评估，并减轻腰果过敏原交叉接触在共享烘焙油系统。

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

Journal of food protection

Pub Date : 2026-01-01 Epub Date: 2025-12-03 DOI: 10.1016/j.jfp.2025.100678

Shimin Chen, Joseph L. Baumert, Melanie L. Downs

Allergen cross-contact in food production should be minimized to protect food-allergic consumers. Processing operations using shared cooking media, including shared roasting or frying oil, present multiple uncertainties related to allergen cross-contact. The quantity of allergen transferred to oil and subsequent products is unknown, and the effectiveness of oil cleaning methods on allergen removal has not been evaluated. In this study, bench-scale experiments were conducted to evaluate the amount of total cashew protein transferred to oil after frying (138 °C, 10 min or 168 °C, 3 min) and to products (peanuts and potato slices) subsequently fried in shared oil. After frying 15 batches of cashews (100 g/batch in 1 L of oil), 70–130 ppm total cashew protein was quantified in oil using targeted mass spectrometry. Peanuts or potato chips processed in oil after cashews were found to contain 23.0 and 193.5 ppm total cashew protein, respectively. Quantitative safety assessments indicated these concentrations could represent health risks to cashew-allergic individuals. Comparison of nine oil cleaning methods showed that 11-µm filters, 25-µm filters, and diatomaceous earth used with commercial filters were the most effective treatments in removing cashew protein residue. All three treatments could reduce cashew protein concentration from more than 200 ppm to less than 10 ppm. Risk reduction calculations demonstrated that with appropriate control measures, the risk associated with cashew allergen cross-contact in frying oil can be substantially mitigated. The data obtained in this study can help food manufacturers and foodservice providers design effective allergen controls to better protect food-allergic consumers.

应尽量减少食品生产中过敏原的交叉接触，以保护食物过敏的消费者。使用共享烹饪介质的加工操作，包括共享烘焙或煎炸油，存在与过敏原交叉接触相关的多重不确定性。转移到油和随后的产品中的过敏原数量是未知的，油清洗方法对去除过敏原的有效性尚未得到评估。在本研究中，我们进行了实验室规模的实验，以评估在煎炸（138°C， 10分钟或168°C， 3分钟）后总腰果蛋白转移到油中的量，以及随后在共享油中煎炸的产品（花生和土豆片）中的量。将15批腰果（100克/批，1升油）煎炸后，用靶向质谱法定量油中70-130 ppm的总腰果蛋白。经腰果油加工的花生和薯片，腰果蛋白含量分别为23.0 ppm和193.5 ppm。定量安全评估表明，这些浓度可能对腰果过敏个体构成健康风险。对9种油脂清洗方法的比较表明，11微米过滤器、25微米过滤器和硅藻土与商业过滤器混合使用是去除腰果蛋白残留最有效的方法。所有三种处理都可以将腰果蛋白浓度从200 ppm以上降低到10 ppm以下。风险降低计算表明，通过适当的控制措施，油炸油中腰果过敏原交叉接触的风险可以大大降低。本研究获得的数据可以帮助食品制造商和食品服务提供商设计有效的过敏原控制，以更好地保护食物过敏的消费者。

{"title":"Quantification, Risk Assessment, and Mitigation of Cashew Allergen Cross-Contact in Shared Roasting Oil Systems","authors":"Shimin Chen, Joseph L. Baumert, Melanie L. Downs","doi":"10.1016/j.jfp.2025.100678","DOIUrl":"10.1016/j.jfp.2025.100678","url":null,"abstract":"<div><div>Allergen cross-contact in food production should be minimized to protect food-allergic consumers. Processing operations using shared cooking media, including shared roasting or frying oil, present multiple uncertainties related to allergen cross-contact. The quantity of allergen transferred to oil and subsequent products is unknown, and the effectiveness of oil cleaning methods on allergen removal has not been evaluated. In this study, bench-scale experiments were conducted to evaluate the amount of total cashew protein transferred to oil after frying (138 °C, 10 min or 168 °C, 3 min) and to products (peanuts and potato slices) subsequently fried in shared oil. After frying 15 batches of cashews (100 g/batch in 1 L of oil), 70–130 ppm total cashew protein was quantified in oil using targeted mass spectrometry. Peanuts or potato chips processed in oil after cashews were found to contain 23.0 and 193.5 ppm total cashew protein, respectively. Quantitative safety assessments indicated these concentrations could represent health risks to cashew-allergic individuals. Comparison of nine oil cleaning methods showed that 11-µm filters, 25-µm filters, and diatomaceous earth used with commercial filters were the most effective treatments in removing cashew protein residue. All three treatments could reduce cashew protein concentration from more than 200 ppm to less than 10 ppm. Risk reduction calculations demonstrated that with appropriate control measures, the risk associated with cashew allergen cross-contact in frying oil can be substantially mitigated. The data obtained in this study can help food manufacturers and foodservice providers design effective allergen controls to better protect food-allergic consumers.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100678"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145687695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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 Epub Date: 2025-12-18 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。

{"title":"Comparative Evaluation of Nutritional Quality, Heavy Metal Contamination, and Associated Health Risks of Freshwater River and Farmed Fish from Bangladesh","authors":"Md. Ariful Islam , Md. Sakhawot Hossain , Md. Ruhul Amin , Md. Parvez Hossain , Lisa Khanum , Md. Sakib Hasan , Rashida Parvin , Md. Ashrafuzzaman Zahid","doi":"10.1016/j.jfp.2025.100684","DOIUrl":"10.1016/j.jfp.2025.100684","url":null,"abstract":"<div><div>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 <em>Mystus tengara</em> (Tengra), <em>Anabas testudineus</em> (Koi), and <em>Heteropneustes fossilis</em> (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 <em>H. fossilis</em> from river sources had elevated Pb (1.77 mg/kg) and Cr (1.67 mg/kg) levels, exceeding WHO standards. Cultured <em>H. fossilis</em> 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.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100684"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145800603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Screening of Pesticide Residues in Cornflakes Available on the UAE Market 阿联酋市场上出售的玉米片中农药残留的筛选。

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

Journal of food protection

Pub Date : 2026-01-01 Epub Date: 2025-12-16 DOI: 10.1016/j.jfp.2025.100681

Nada El Darra , Salma Khazaal , Adla Jammoul , Hussein F. Hassan , Nisreen Alwan

Cornflakes are a globally popular breakfast cereal, commonly consumed in the United Arab Emirates (UAE). Given the UAE’s dependence on imported food products, including cornflakes, ensuring the safety of consumers through vigilant monitoring of pesticide residues is crucial. Following a market screening of major UAE retail markets, this study identified 76 cornflakes stock-keeping units (SKUs) and analyzed them using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction method coupled with liquid chromatography–tandem mass spectrometry (LC–MS/MS). Three pesticide residues, azoxystrobin, chlorpyrifos, and tebuconazole, were detected at trace levels, all below the limit of quantification (LOQ). None of the residues exceeded the maximum residue limits (MRLs) established by UAES MRL 1:2024, which follows a hierarchical approach using Codex Alimentarius (CODEX) and European Union (EU) MRLs. The detection of chlorpyrifos, an organophosphate insecticide, and the fungicides azoxystrobin and tebuconazole, reflects their widespread agricultural use, yet their low levels demonstrate the impact of food processing steps, such as milling, extrusion, and toasting, and effective regulatory oversight. These findings indicate that cornflakes available in the UAE market are safe with respect to pesticide residues, though routine surveillance remains essential.

玉米片是一种全球流行的早餐麦片，通常在阿拉伯联合酋长国（UAE）消费。鉴于阿联酋对包括玉米片在内的进口食品的依赖，通过警惕地监测农药残留来确保消费者的安全至关重要。在对阿联酋主要零售市场进行市场筛选后，本研究确定了76个玉米片库存单位（sku），并使用快速、简单、廉价、有效、坚固和安全的（QuEChERS）提取方法结合液相色谱-串联质谱（LC-MS/MS）对其进行了分析。检出氮嘧菌酯、毒死蜱和戊唑唑3种农药残留，均低于定量限（LOQ）。所有残留物均未超过UAES MRL 1:2024规定的最大残留限量（MRLs），该限量遵循食品法典（Codex）和欧盟（EU） MRLs的分层方法。农药毒死蜱（一种有机磷杀虫剂）以及杀菌剂唑虫酯和戊唑唑的检测反映了它们在农业上的广泛使用，但它们的低水平表明了食品加工步骤的影响，如碾磨、挤压和烘烤，以及有效的监管监督。这些发现表明，在阿联酋市场上销售的玉米片在农药残留方面是安全的，尽管常规监测仍然必不可少。

{"title":"Screening of Pesticide Residues in Cornflakes Available on the UAE Market","authors":"Nada El Darra , Salma Khazaal , Adla Jammoul , Hussein F. Hassan , Nisreen Alwan","doi":"10.1016/j.jfp.2025.100681","DOIUrl":"10.1016/j.jfp.2025.100681","url":null,"abstract":"<div><div>Cornflakes are a globally popular breakfast cereal, commonly consumed in the United Arab Emirates (UAE). Given the UAE’s dependence on imported food products, including cornflakes, ensuring the safety of consumers through vigilant monitoring of pesticide residues is crucial. Following a market screening of major UAE retail markets, this study identified 76 cornflakes stock-keeping units (SKUs) and analyzed them using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction method coupled with liquid chromatography–tandem mass spectrometry (LC–MS/MS). Three pesticide residues, azoxystrobin, chlorpyrifos, and tebuconazole, were detected at trace levels, all below the limit of quantification (LOQ). None of the residues exceeded the maximum residue limits (MRLs) established by UAES MRL 1:2024, which follows a hierarchical approach using Codex Alimentarius (CODEX) and European Union (EU) MRLs. The detection of chlorpyrifos, an organophosphate insecticide, and the fungicides azoxystrobin and tebuconazole, reflects their widespread agricultural use, yet their low levels demonstrate the impact of food processing steps, such as milling, extrusion, and toasting, and effective regulatory oversight. These findings indicate that cornflakes available in the UAE market are safe with respect to pesticide residues, though routine surveillance remains essential.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100681"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145781056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hazard Analysis and Mitigation in Fresh Produce Distribution Centers: A HACCP Approach 新鲜农产品配送中心的危害分析与缓解：HACCP方法。

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

Journal of food protection

Pub Date : 2026-01-01 Epub Date: 2025-11-26 DOI: 10.1016/j.jfp.2025.100673

Alexis M. Hamilton , Anna Townsend Burner , Laura K. Strawn , Laurel L. Dunn

Food safety best practices in distribution centers (DCs) that handle, store, and/or repack fresh produce have received less attention than other sectors of the food industry. While most food products move through these facilities in fully enclosed packaging, fresh produce is often shipped in unsealed, vented containers to allow for adequate respiration of the products for maximum quality and shelf life. However, some questions persist regarding the risk of microbial food safety hazards to fresh produce in vented containers. Therefore, DCs that handle, store, and/or repack fresh produce exposed to the environment must examine potential food safety hazards within their facilities. To protect produce from contamination within a facility, these hazards should be considered with respect to the fresh produce products themselves, intended consumers, and facility design features and practices that may enhance or mitigate potential hazards. A Hazard Analysis Critical Control Point (HACCP)-based approach provides an internationally recognized and benchmarked (i.e., by the Global Food Safety Initiative) opportunity to combine these factors with other best practices, including cleaning and sanitizing, proper handling of iced product, pest management strategies, and suggestions for the implementation of environmental monitoring programs, to facilitate successful food safety management. As HACCP is foundational for other regulatory food safety programs, and because it is widely accepted as an international audit benchmark, adoption of this systematic approach is useful to protect the safety of all food handled in DCs.

与食品工业的其他部门相比，处理、储存和/或重新包装新鲜农产品的配送中心（DC）的食品安全最佳实践受到的关注较少。虽然大多数食品都是在全封闭的包装中通过这些设施，但新鲜农产品通常是在不密封的通风容器中运输的，以便产品有足够的呼吸，以获得最大的质量和保质期。然而，关于通风容器中新鲜农产品的微生物食品安全危害风险，一些问题仍然存在。因此，处理、储存和/或重新包装暴露在环境中的新鲜农产品的配送中心必须检查其设施内潜在的食品安全危害。为了保护农产品免受设施内的污染，这些危害应该考虑到新鲜农产品本身、预期消费者以及可能增强或减轻潜在危害的设施设计特征和实践。基于危害分析关键控制点（HACCP）的方法提供了一个国际公认的基准（即全球食品安全倡议）机会，将这些因素与其他最佳实践相结合，包括清洁和消毒，冰产品的正确处理，害虫管理策略，以及实施环境监测计划的建议，以促进成功的食品安全管理。由于HACCP是其他食品安全监管计划的基础，并且由于它被广泛接受为国际审核基准，采用这种系统方法有助于保护dc处理的所有食品的安全。

{"title":"Hazard Analysis and Mitigation in Fresh Produce Distribution Centers: A HACCP Approach","authors":"Alexis M. Hamilton , Anna Townsend Burner , Laura K. Strawn , Laurel L. Dunn","doi":"10.1016/j.jfp.2025.100673","DOIUrl":"10.1016/j.jfp.2025.100673","url":null,"abstract":"<div><div>Food safety best practices in distribution centers (DCs) that handle, store, and/or repack fresh produce have received less attention than other sectors of the food industry. While most food products move through these facilities in fully enclosed packaging, fresh produce is often shipped in unsealed, vented containers to allow for adequate respiration of the products for maximum quality and shelf life. However, some questions persist regarding the risk of microbial food safety hazards to fresh produce in vented containers. Therefore, DCs that handle, store, and/or repack fresh produce exposed to the environment must examine potential food safety hazards within their facilities. To protect produce from contamination within a facility, these hazards should be considered with respect to the fresh produce products themselves, intended consumers, and facility design features and practices that may enhance or mitigate potential hazards. A Hazard Analysis Critical Control Point (HACCP)-based approach provides an internationally recognized and benchmarked (i.e., by the Global Food Safety Initiative) opportunity to combine these factors with other best practices, including cleaning and sanitizing, proper handling of iced product, pest management strategies, and suggestions for the implementation of environmental monitoring programs, to facilitate successful food safety management. As HACCP is foundational for other regulatory food safety programs, and because it is widely accepted as an international audit benchmark, adoption of this systematic approach is useful to protect the safety of all food handled in DCs.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100673"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145634443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reduction of Vibrio alginolyticus Contamination in Raw Seafood by a Novel Phage vB_Va_ZWPVA056 新型噬菌体vB_Va_ZWPVA056降低生海产品中褐藻溶解弧菌污染

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

Journal of food protection

Pub Date : 2026-01-01 Epub Date: 2025-11-20 DOI: 10.1016/j.jfp.2025.100672

Jiayin Xu , Luqi Tang , Junshan Hong , Xihui Zhu , Qi Jia , Yanyan Li , Wei Zhang

Vibrio alginolyticus is a foodborne pathogen commonly found in seawater and seafood products, including shellfish, fish, and shrimp. Consumers who eat contaminated sashimi or undercooked seafood may develop gastroenteritis, and in severe cases, wound infections or sepsis. Traditional antimicrobial methods, such as antibiotics and chemical disinfectants, can easily induce drug resistance and may compromise the quality of seafood.

This study isolated a bacteriophage (phage) of Vibrio alginolyticus, named vB_Va_ZWPVA056, from an aquaculture tank during a disease outbreak affecting sea cucumbers. A one-step growth curve revealed a 5-min latency period and a lytic titer of 153 PFU/cell. The phage exhibited remarkable stability, maintaining activity over a temperature range of 4–50 ℃ and a broad pH range of 3–10. Whole-genome sequencing revealed a double-stranded DNA genome of 76,085 bp, encoding 102 putative proteins. Crucially, bioinformatics analysis confirmed the absence of virulence, lysogeny, or antibiotic resistance genes, underscoring its safety for biocontrol applications. The phage’s practical efficacy was evaluated by simulating Vibrio alginolyticus contamination on high-value seafood, including prawns, abalone, grouper, squid, and salmon. Phage treatment at MOIs of 1 and 0.1 significantly suppressed bacterial growth, achieving a maximum reduction of 1.84 log CFU/mL on Prawns after 12 h at 4 °C. After 24 h, the phage effectively reduced viable bacterial counts across all five tested seafood types at both 4 °C and 28 °C. These findings advocate for vB_Va_ZWPVA056 as a targeted biocontrol agent to suppress Vibrio alginolyticus populations in raw and ready-to-eat seafood throughout the supply chain, offering a sustainable strategy to mitigate microbial risks and improve product safety without compromising quality.

溶藻弧菌是一种食源性病原体，常见于海水和海鲜产品，包括贝类、鱼类和虾类。食用受污染的生鱼片或未煮熟的海鲜的消费者可能会患上肠胃炎，在严重的情况下，还会出现伤口感染或败血症。传统的抗菌方法，如抗生素和化学消毒剂，很容易引起耐药性，并可能损害海鲜的质量。本研究从海参疾病暴发期间的养殖池中分离出一株溶藻弧菌噬菌体，命名为vB_Va_ZWPVA056。一步生长曲线显示潜伏期为5分钟，溶解滴度为153 PFU/细胞。噬菌体表现出显著的稳定性，在4-50℃的温度范围和3-10的广泛pH范围内保持活性。全基因组测序显示双链DNA基因组长度为76,085 bp，编码102种推测的蛋白质。至关重要的是，生物信息学分析证实了其不含毒力、溶原性或抗生素耐药基因，强调了其生物防治应用的安全性。通过模拟对高价值海产品（对虾、鲍鱼、石斑鱼、鱿鱼和鲑鱼）的溶藻弧菌污染，评价了该噬菌体的实际效果。MOIs为1和0.1的噬菌体处理显著抑制了细菌的生长，在4°C下作用12小时后，对虾的最大减少量为1.84 log CFU/mL。24小时后，在4°C和28°C下，噬菌体有效地减少了所有五种测试海鲜类型的活菌数量。这些研究结果支持vB_Va_ZWPVA056作为一种靶向生物防治剂，在整个供应链中抑制生海鲜和即食海鲜中的溶藻弧菌种群，提供了一种可持续的策略，以减轻微生物风险，提高产品安全性，同时不影响质量。

{"title":"Reduction of Vibrio alginolyticus Contamination in Raw Seafood by a Novel Phage vB_Va_ZWPVA056","authors":"Jiayin Xu , Luqi Tang , Junshan Hong , Xihui Zhu , Qi Jia , Yanyan Li , Wei Zhang","doi":"10.1016/j.jfp.2025.100672","DOIUrl":"10.1016/j.jfp.2025.100672","url":null,"abstract":"<div><div><em>Vibrio alginolyticus</em> is a foodborne pathogen commonly found in seawater and seafood products, including shellfish, fish, and shrimp. Consumers who eat contaminated sashimi or undercooked seafood may develop gastroenteritis, and in severe cases, wound infections or sepsis. Traditional antimicrobial methods, such as antibiotics and chemical disinfectants, can easily induce drug resistance and may compromise the quality of seafood.</div><div>This study isolated a bacteriophage (phage) of <em>Vibrio alginolyticus</em>, named vB_Va_ZWPVA056, from an aquaculture tank during a disease outbreak affecting sea cucumbers. A one-step growth curve revealed a 5-min latency period and a lytic titer of 153 PFU/cell. The phage exhibited remarkable stability, maintaining activity over a temperature range of 4–50 ℃ and a broad pH range of 3–10. Whole-genome sequencing revealed a double-stranded DNA genome of 76,085 bp, encoding 102 putative proteins. Crucially, bioinformatics analysis confirmed the absence of virulence, lysogeny, or antibiotic resistance genes, underscoring its safety for biocontrol applications. The phage’s practical efficacy was evaluated by simulating <em>Vibrio alginolyticus</em> contamination on high-value seafood, including prawns, abalone, grouper, squid, and salmon. Phage treatment at MOIs of 1 and 0.1 significantly suppressed bacterial growth, achieving a maximum reduction of 1.84 log CFU/mL on Prawns after 12 h at 4 °C. After 24 h, the phage effectively reduced viable bacterial counts across all five tested seafood types at both 4 °C and 28 °C. These findings advocate for vB_Va_ZWPVA056 as a targeted biocontrol agent to suppress <em>Vibrio alginolyticus</em> populations in raw and ready-to-eat seafood throughout the supply chain, offering a sustainable strategy to mitigate microbial risks and improve product safety without compromising quality.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100672"},"PeriodicalIF":2.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145582205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0