Journal of food protection最新文献_第6页

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 : 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":"2025-11-27","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

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 : 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":"2025-11-27","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

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 : 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":"2025-11-26","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

The Concentration of Total Arsenic, Cadmium, and Lead in Imported Rice (Oryza sativa): Probabilistic Health Risk Assessment of Iranian Population 进口稻米（Oryza sativa）中总砷、镉和铅的浓度：伊朗人口健康风险概率评估。

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

Journal of food protection

Pub Date : 2025-11-22 DOI: 10.1016/j.jfp.2025.100674

Masoud Memar , Mehrdad Ahmadi , Ali Reza Darvishi Divanmorad , Zahra Esfandiari , Omid Rahmanian , Farshid Soleimani , Yadolah Fakhri

Toxic elements, such as total arsenic (As), cadmium (Cd), and lead (Pb), can accumulate in rice (Oryza sativa), posing significant health risks to consumers. This study aimed to quantify the concentrations of As, Cd, and Pb in imported rice from India and Pakistan available in Iran and to evaluate the corresponding noncarcinogenic and carcinogenic health risks via the Monte Carlo Simulation (MCS) model. Two hundred rice samples (150 from India and 50 from Pakistan) were collected from Bandar Abbas, Iran, during 2023–2024. Samples were prepared, digested, and analyzed using graphite furnace atomic absorption spectrometry (GFAAS) to quantify the concentrations of heavy metals. Noncarcinogenic risks were estimated using the target hazard quotient (THQ) and total target hazard quotient (TTHQ). In contrast, the MCS model assessed carcinogenic risks using the incremental lifetime cancer risk (ILCR) and total incremental lifetime cancer risk (TILCR). The mean concentrations of As, Cd, and Pb in Pakistani rice were 0.112 ± 0.035 mg/Kg, 0.041 ± 0.010 mg/Kg, and 0.062 ± 0.034 mg/Kg, respectively. In comparison, Indian rice exhibited lower levels at 0.077 ± 0.042 mg/Kg, 0.019 ± 0.012 mg/Kg, and 0.052 ± 0.038 mg/Kg, respectively. Both types of rice had As and Cd levels below the Iranian standard limits but posed significant health risks. Noncarcinogenic risk assessments revealed TTHQ values exceeding the safety threshold (TTHQ > 1) for both adults and children, with higher risks observed in children. Carcinogenic risk assessments indicated ILCR values above the acceptable limit (1.00E-04) for As and Cd, highlighting potential long-term cancer risks, particularly for children. The findings highlight significant noncarcinogenic and carcinogenic health risks, particularly for children, underscoring the need for stricter regulatory oversight of imported rice. Public health interventions, including dietary diversification and awareness campaigns, are recommended to mitigate exposure and protect vulnerable populations.

总砷（as）、镉（Cd）和铅（Pb）等有毒元素可在水稻（Oryza sativa）中积累，对消费者构成重大健康风险。本研究旨在量化伊朗可获得的印度和巴基斯坦进口大米中砷、镉和铅的浓度，并通过蒙特卡罗模拟（MCS）模型评估相应的非致癌性和致癌性健康风险。2023-2024年期间，在伊朗阿巴斯港采集了200份水稻样本（150份来自印度，50份来自巴基斯坦）。样品的制备、消化和分析采用石墨炉原子吸收光谱法（GFAAS）定量重金属的浓度。使用目标危害商（THQ）和总目标危害商（TTHQ）估计非致癌风险。相比之下，MCS模型使用增量终生癌症风险（ILCR）和总增量终生癌症风险（TILCR）来评估致癌风险。巴基斯坦水稻中砷、镉和铅的平均浓度分别为0.112±0.035 mg/Kg、0.041±0.010 mg/Kg和0.062±0.034 mg/Kg。相比之下，印度水稻的含量较低，分别为0.077±0.042 mg/Kg、0.019±0.012 mg/Kg和0.052±0.038 mg/Kg。这两种大米的砷和镉含量都低于伊朗的标准限制，但构成了重大的健康风险。非致癌性风险评估显示，成人和儿童的TTHQ值均超过安全阈值（TTHQ bbb1），儿童的风险更高。致癌风险评估表明，砷和镉的ILCR值高于可接受限值（1.00E-04），突出了潜在的长期癌症风险，特别是对儿童。研究结果强调了重大的非致癌性和致癌性健康风险，特别是对儿童，强调了对进口大米进行更严格监管的必要性。建议采取公共卫生干预措施，包括饮食多样化和提高认识运动，以减少接触并保护弱势群体。

{"title":"The Concentration of Total Arsenic, Cadmium, and Lead in Imported Rice (Oryza sativa): Probabilistic Health Risk Assessment of Iranian Population","authors":"Masoud Memar , Mehrdad Ahmadi , Ali Reza Darvishi Divanmorad , Zahra Esfandiari , Omid Rahmanian , Farshid Soleimani , Yadolah Fakhri","doi":"10.1016/j.jfp.2025.100674","DOIUrl":"10.1016/j.jfp.2025.100674","url":null,"abstract":"<div><div>Toxic elements, such as total arsenic (As), cadmium (Cd), and lead (Pb), can accumulate in rice (<em>Oryza sativa</em>), posing significant health risks to consumers. This study aimed to quantify the concentrations of As, Cd, and Pb in imported rice from India and Pakistan available in Iran and to evaluate the corresponding noncarcinogenic and carcinogenic health risks via the Monte Carlo Simulation (MCS) model. Two hundred rice samples (150 from India and 50 from Pakistan) were collected from Bandar Abbas, Iran, during 2023–2024. Samples were prepared, digested, and analyzed using graphite furnace atomic absorption spectrometry (GFAAS) to quantify the concentrations of heavy metals. Noncarcinogenic risks were estimated using the target hazard quotient (THQ) and total target hazard quotient (TTHQ). In contrast, the MCS model assessed carcinogenic risks using the incremental lifetime cancer risk (ILCR) and total incremental lifetime cancer risk (TILCR). The mean concentrations of As, Cd, and Pb in Pakistani rice were 0.112 ± 0.035 mg/Kg, 0.041 ± 0.010 mg/Kg, and 0.062 ± 0.034 mg/Kg, respectively. In comparison, Indian rice exhibited lower levels at 0.077 ± 0.042 mg/Kg, 0.019 ± 0.012 mg/Kg, and 0.052 ± 0.038 mg/Kg, respectively. Both types of rice had As and Cd levels below the Iranian standard limits but posed significant health risks. Noncarcinogenic risk assessments revealed TTHQ values exceeding the safety threshold (TTHQ > 1) for both adults and children, with higher risks observed in children. Carcinogenic risk assessments indicated ILCR values above the acceptable limit (1.00E-04) for As and Cd, highlighting potential long-term cancer risks, particularly for children. The findings highlight significant noncarcinogenic and carcinogenic health risks, particularly for children, underscoring the need for stricter regulatory oversight of imported rice. Public health interventions, including dietary diversification and awareness campaigns, are recommended to mitigate exposure and protect vulnerable populations.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"89 1","pages":"Article 100674"},"PeriodicalIF":2.8,"publicationDate":"2025-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145595979","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 : 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":"2025-11-20","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

Long-Term Survival of Cronobacter sakazakii, Salmonella enterica, Listeria monocytogenes, and Enterobacter spp. in Powdered Infant Formula Based on Relative Humidity 基于相对湿度的婴儿配方粉中坂崎克罗诺杆菌、肠沙门氏菌、单核增生李斯特菌和肠杆菌的长期存活。

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

Journal of food protection

Pub Date : 2025-11-19 DOI: 10.1016/j.jfp.2025.100670

Megan L. Fay , Bashayer A. Khouja , Robert Newkirk , Emily Smith , Jodie Ulaszek , Diana S. Stewart , Joelle K. Salazar

Powdered infant formula (PIF) has previously been shown to support the survival of bacterial foodborne pathogens including Cronobacter sakazakii, Listeria monocytogenes, and Salmonella enterica at various storage temperatures. However, the effect of long-term storage on bacterial survival under different relative humidity (RH) conditions is not well understood. In this study, milk-based powdered infant formula (water activity (a_w) = 0.27) was inoculated individually with cocktails of Salmonella enterica, Enterobacter spp., Cronobacter sakazakii, or Listeria monocytogenes and stored at 25 °C under controlled relative humidity (RH) levels of 23, 33, 43, 53, or 75%. Bacterial populations and PIF a_w were measured at intervals up to 360 days. The highest a_w of 0.39 was recorded for PIF stored under 75% RH after 90 d or at 53% RH after 360 d; however, these levels also resulted in significant bacterial population reductions of >1 log CFU/g after 60–120 d and 60–180 d, respectively, with L. monocytogenes being the least desiccation-resistant of those tested. RH levels between 23 and 43% did not result in a significant change in a_w over 360 d; however, bacterial populations did decrease, but to a lesser extent than for the higher RH levels. Population reductions for all bacteria were ≤3.50 log CFU/g after 360 d. All four bacteria examined in this study persisted in PIF for ≥90 d without a significant decrease in population regardless of RH storage conditions.

婴儿配方粉（PIF）先前已被证明支持细菌性食源性病原体，包括阪崎克罗诺杆菌、单核细胞增生李斯特菌和肠沙门氏菌在不同储存温度下的存活。然而，在不同相对湿度（RH）条件下，长期储存对细菌存活的影响尚不清楚。在本研究中，以奶粉为基础的婴儿配方奶粉（水活度(aw) = 0.27）分别接种肠沙门氏菌、肠杆菌、阪崎克罗诺杆菌或单核增生李斯特菌的混合物，并在25°C下保存，控制相对湿度（RH）水平为23%、33%、43%、53%或75%。每隔360天测量一次细菌数量和PIF法。在75% RH和53% RH条件下贮藏90 d和360 d的PIF中，抗旱性最高，分别为0.39，但这些水平也导致细菌数量在60-120 d和60-180 d后分别显著减少>.1 log CFU/g，其中单核增生乳杆菌的抗旱性最低。RH水平在23-43%之间，在360 d内没有导致aw的显著变化，但细菌数量确实减少，但程度低于较高的RH水平。360天后，所有细菌的种群数量减少≤3.50 log CFU/g。无论RH储存条件如何，本研究中检测的所有四种细菌在PIF中持续≥90 d，种群数量均未显著减少。

{"title":"Long-Term Survival of Cronobacter sakazakii, Salmonella enterica, Listeria monocytogenes, and Enterobacter spp. in Powdered Infant Formula Based on Relative Humidity","authors":"Megan L. Fay , Bashayer A. Khouja , Robert Newkirk , Emily Smith , Jodie Ulaszek , Diana S. Stewart , Joelle K. Salazar","doi":"10.1016/j.jfp.2025.100670","DOIUrl":"10.1016/j.jfp.2025.100670","url":null,"abstract":"<div><div>Powdered infant formula (PIF) has previously been shown to support the survival of bacterial foodborne pathogens including <em>Cronobacter sakazakii</em>, <em>Listeria monocytogenes</em>, and <em>Salmonella enterica</em> at various storage temperatures. However, the effect of long-term storage on bacterial survival under different relative humidity (RH) conditions is not well understood. In this study, milk-based powdered infant formula (water activity (a<sub>w</sub>) = 0.27) was inoculated individually with cocktails of <em>Salmonella enterica</em>, <em>Enterobacter</em> spp., <em>Cronobacter sakazakii,</em> or <em>Listeria monocytogenes</em> and stored at 25 °C under controlled relative humidity (RH) levels of 23, 33, 43, 53, or 75%. Bacterial populations and PIF a<sub>w</sub> were measured at intervals up to 360 days. The highest a<sub>w</sub> of 0.39 was recorded for PIF stored under 75% RH after 90 d or at 53% RH after 360 d; however, these levels also resulted in significant bacterial population reductions of >1 log CFU/g after 60–120 d and 60–180 d, respectively, with <em>L. monocytogenes</em> being the least desiccation-resistant of those tested. RH levels between 23 and 43% did not result in a significant change in a<sub>w</sub> over 360 d; however, bacterial populations did decrease, but to a lesser extent than for the higher RH levels. Population reductions for all bacteria were ≤3.50 log CFU/g after 360 d. All four bacteria examined in this study persisted in PIF for ≥90 d without a significant decrease in population regardless of RH storage conditions.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 12","pages":"Article 100670"},"PeriodicalIF":2.8,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145564092","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

Corrigendum to “Antibacterial Mechanism of Garviecin LG34 Against S. Aureus and L. Monocytogenes and its Application in Milk Preservation” [J. Food Prot. 87 (2024) 100345] Garviecin LG34对金黄色葡萄球菌和单核增生乳杆菌的抑菌机理及其在牛奶保鲜中的应用[J]。食品学报，87(2024)[100345]。

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

Journal of food protection

Pub Date : 2025-11-19 DOI: 10.1016/j.jfp.2025.100669

Yurong Gao, Dapeng Li

引用次数: 0

Fitness Factors and Siderophores Influence the Survival of E. coli in Reused Broiler Litter 适合度因子和铁载体影响重复使用肉鸡粪中大肠杆菌的存活。

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

Journal of food protection

Pub Date : 2025-11-19 DOI: 10.1016/j.jfp.2025.100671

Taejung Chung , Adelumola Oladeinde , Reed Woyda , Samiru S. Wickramasuriya , Joshua M. Lyte , Rohana Liyanage , Michael Rothrock , Xiang Li , Sohyun Cho , Jodie Plumblee Lawrence , Dinku Endale , Timothy Strickland , Zaid Abdo

Escherichia coli (E. coli) is a common bacterium in poultry that can exhibit virulence toward poultry and humans, and harbor antimicrobial resistance (AMR) and virulence factor (VF) genes. This study characterized 217 E. coli isolates recovered from reused broiler litter across three successive flocks from four broiler houses to identify associations between fitness factors (AMR and VF genes) and management (flock cohort, house, section, area, and grow-out period) or environmental (house temperature, litter pH, and moisture content) factors. Different E. coli strains were identified across flocks, with phylogenetic groups A and B1 being the most prevalent. A few sequence types, such as ST10, ST212, and, ST117 were frequently observed across flocks. Isolates from the first flock harbored more fitness factors, including siderophore biosynthesis operons such as yersiniabactin (ybt, 15/64), aerobactin (iuc, 32/64), and salmochelin (iro, 23/64), ColV plasmids (28/64), class 1 integrase gene (intI1) (12/64) and metal resistance genes than flock 2 and 3 (p < 0.05), suggesting that these genetic elements may be required for adaptation to a naïve environment. Transcriptional and proteome analyses found that the majority of ST117 strains repressed siderophore gene expression and proteins needed for growth and acid/oxidative stress response under acidified CuSO₄ exposure (∼180 ppm), except for one strain (TE207) that showed significantly enhanced fitness. This study highlights the heterogeneity of fitness factors that E. coli may employ to persist in broiler chicken houses and underscores the role of litter management practices in controlling pathogens in poultry production.

大肠杆菌（E. coli）是家禽中常见的细菌，可对家禽和人类表现出毒力，并携带抗微生物药物耐药性（AMR）和毒力因子（VF）基因。本研究对来自4个鸡舍的连续3个鸡群的重复使用肉鸡窝中回收的217株大肠杆菌进行了分析，以确定适合度因素（AMR和VF基因）与管理（鸡群、鸡舍、断面、面积和生长期）或环境因素（鸡舍温度、窝窝pH值和水分含量）之间的关系。在鸡群中鉴定出不同的大肠杆菌菌株，系统发育群A和B1最为普遍。在鸡群中经常观察到ST10、ST212和ST117等几种序列类型。与第2群和第3群相比，第1群的菌株含有更多的适合度因子，包括铁载体生物合成操纵子，如yersinabactin （ybt, 15/64）、有氧肌动蛋白（iuc, 32/64）和salmochelin （iro, 23/64）、ColV质粒（28/64）、1类整合酶基因（intI1）（12/64）和金属抗性基因（p < 0.05），这表明这些遗传因子可能是适应naïve环境所必需的。转录和蛋白质组学分析发现，大多数ST117菌株在酸化CuSO4暴露下抑制了铁载体基因表达和生长和酸/氧化应激反应所需的蛋白质，只有一个菌株（TE207）显示出显著增强的适应性。本研究强调了大肠杆菌在肉鸡舍中持续存在的适合度因子的异质性，并强调了在家禽生产中控制病原体的产仔管理实践的作用。

{"title":"Fitness Factors and Siderophores Influence the Survival of E. coli in Reused Broiler Litter","authors":"Taejung Chung , Adelumola Oladeinde , Reed Woyda , Samiru S. Wickramasuriya , Joshua M. Lyte , Rohana Liyanage , Michael Rothrock , Xiang Li , Sohyun Cho , Jodie Plumblee Lawrence , Dinku Endale , Timothy Strickland , Zaid Abdo","doi":"10.1016/j.jfp.2025.100671","DOIUrl":"10.1016/j.jfp.2025.100671","url":null,"abstract":"<div><div><em>Escherichia coli</em> (<em>E. coli</em>) is a common bacterium in poultry that can exhibit virulence toward poultry and humans, and harbor antimicrobial resistance (AMR) and virulence factor (VF) genes. This study characterized 217 <em>E. coli</em> isolates recovered from reused broiler litter across three successive flocks from four broiler houses to identify associations between fitness factors (AMR and VF genes) and management (flock cohort, house, section, area, and grow-out period) or environmental (house temperature, litter pH, and moisture content) factors. Different <em>E. coli</em> strains were identified across flocks, with phylogenetic groups A and B1 being the most prevalent. A few sequence types, such as ST10, ST212, and, ST117 were frequently observed across flocks. Isolates from the first flock harbored more fitness factors, including siderophore biosynthesis operons such as yersiniabactin (<em>ybt</em>, 15/64), aerobactin (<em>iuc,</em> 32/64), and salmochelin (<em>iro,</em> 23/64), ColV plasmids (28/64), class 1 integrase gene (<em>intI1</em>) (12/64) and metal resistance genes than flock 2 and 3 (<em>p</em> < 0.05), suggesting that these genetic elements may be required for adaptation to a naïve environment. Transcriptional and proteome analyses found that the majority of ST117 strains repressed siderophore gene expression and proteins needed for growth and acid/oxidative stress response under acidified CuSO<sub>4</sub> exposure (∼180 ppm), except for one strain (TE207) that showed significantly enhanced fitness. This study highlights the heterogeneity of fitness factors that <em>E. coli</em> may employ to persist in broiler chicken houses and underscores the role of litter management practices in controlling pathogens in poultry production.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 12","pages":"Article 100671"},"PeriodicalIF":2.8,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145573696","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

A New Approach to Estimate Salmonella Inactivation Parameters During Dynamic Elevated Heat Treatment: A Case Study With Flaxseed 动态高温热处理中沙门氏菌失活参数的新方法：以亚麻籽为例。

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

Journal of food protection

Pub Date : 2025-11-13 DOI: 10.1016/j.jfp.2025.100666

Natoavina T. Faliarizao , Yawei Lin , E. Shaney Rump , Nolan B. Schinderle , Hui Zeng , Teresa M. Bergholz , Kirk D. Dolan

Limited studies have been conducted on treating Salmonella in low-moisture foods (LMFs) at elevated temperature (>90 °C) without direct contact with the heating medium. However, nearly all LMFs are heated under nonisothermal conditions (above 90 °C) during commercial processes such as baking, toasting, roasting, etc. In this study, flaxseeds were equilibrated to a water activity of 0.55 ± 0.03 after being inoculated with Salmonella enterica Enteritidis PT 30. Heat treatment was performed using a heated circulator with silicon oil at 95, 105, or 120 °C for 11 evenly spaced time points with intervals of 15–30 s. Two aluminum test cells with 0.8 g of inoculated flaxseed and one thermocouple-equipped cell with 0.8 g of uninoculated flaxseed per time point were used for each biological replicate. Two secondary inactivation models (log-linear/Bigelow and Weibull/Bigelow) and three primary inactivation models (log-linear, Weibull, and Geeraerd) were compared for dynamic elevated temperature conditions. Salmonella inactivation parameters in flaxseed were estimated using ordinary least squares (OLSs). Statistical analysis indicated that the log-linear/Bigelow model was the model that best described the thermal inactivation kinetics at higher temperatures, based on the lowest Akaike information criterion (AIC_c) values. A tenfold increase in the lethality rate for Salmonella at elevated temperatures in flaxseeds (D_105°C-value = 24.17–30.02 s) required a 35.9 °C increase from the reference temperature of 105 °C. Because the scaled sensitivity coefficients are larger, experiments at higher oil bath temperatures are better for estimating the D-value, z-value, and n. Overall, this new approach allows estimation of Salmonella’s inactivation parameters at elevated temperatures under dynamic conditions. Food processors can use these findings to develop or refine Salmonella prediction models for real-world processing of low-moisture foods under high-temperature conditions.

在不直接接触加热介质的情况下，对低水分食品（lfs）中的沙门氏菌进行了高温（bb0 ~ 90℃）处理的有限研究。然而，在烘焙、烘烤、烘烤等商业过程中，几乎所有的lfs都是在非等温条件下（高于90°C）加热的。在本研究中，接种enterica Enteritidis PT 30后，亚麻籽的水活度达到了0.55±0.03。使用含硅油的加热循环器在95,105或120°C下进行11个均匀间隔时间点的热处理，间隔时间为15至30 s。每个生物重复使用2个铝试验细胞，每个时间点接种0.8 g亚麻籽，1个配备热电偶的细胞，每个时间点未接种0.8 g亚麻籽。在动态高温条件下，比较了两种次级失活模型（对数线性/Bigelow和Weibull/Bigelow）和三种初级失活模型（对数线性、Weibull和Geeraerd）。采用普通最小二乘法（OLS）估计了亚麻籽中沙门氏菌的灭活参数。统计分析表明，基于最低的赤池信息准则（Akaike information criterion, AICc）值，对数线性/Bigelow模型最能描述高温下的热失活动力学。亚麻籽中沙门氏菌在高温下的致死率（D105°C值= 24.17-30.02 s）提高了10倍，需要比参考温度105°C提高35.9°C。由于标度敏感性系数较大，因此在较高油浴温度下的实验更适合估计d值、z值和n值。总的来说，这种新方法可以在动态条件下估计沙门氏菌在高温下的失活参数。食品加工商可以利用这些发现来开发或改进沙门氏菌预测模型，以便在高温条件下对低水分食品进行实际加工。

{"title":"A New Approach to Estimate Salmonella Inactivation Parameters During Dynamic Elevated Heat Treatment: A Case Study With Flaxseed","authors":"Natoavina T. Faliarizao , Yawei Lin , E. Shaney Rump , Nolan B. Schinderle , Hui Zeng , Teresa M. Bergholz , Kirk D. Dolan","doi":"10.1016/j.jfp.2025.100666","DOIUrl":"10.1016/j.jfp.2025.100666","url":null,"abstract":"<div><div>Limited studies have been conducted on treating <em>Salmonella</em> in low-moisture foods (LMFs) at elevated temperature (>90 °C) without direct contact with the heating medium. However, nearly all LMFs are heated under nonisothermal conditions (above 90 °C) during commercial processes such as baking, toasting, roasting, etc. In this study, flaxseeds were equilibrated to a water activity of 0.55 ± 0.03 after being inoculated with <em>Salmonella enterica</em> Enteritidis PT 30. Heat treatment was performed using a heated circulator with silicon oil at 95, 105, or 120 °C for 11 evenly spaced time points with intervals of 15–30 s. Two aluminum test cells with 0.8 g of inoculated flaxseed and one thermocouple-equipped cell with 0.8 g of uninoculated flaxseed per time point were used for each biological replicate. Two secondary inactivation models (log-linear/Bigelow and Weibull/Bigelow) and three primary inactivation models (log-linear, Weibull, and Geeraerd) were compared for dynamic elevated temperature conditions. <em>Salmonella</em> inactivation parameters in flaxseed were estimated using ordinary least squares (OLSs). Statistical analysis indicated that the log-linear/Bigelow model was the model that best described the thermal inactivation kinetics at higher temperatures, based on the lowest Akaike information criterion (AIC<sub>c</sub>) values. A tenfold increase in the lethality rate for <em>Salmonella</em> at elevated temperatures in flaxseeds (<em>D</em><sub>105°C</sub>-value = 24.17–30.02 s) required a 35.9 °C increase from the reference temperature of 105 °C. Because the scaled sensitivity coefficients are larger, experiments at higher oil bath temperatures are better for estimating the <em>D</em>-value, <em>z</em>-value, and <em>n</em>. Overall, this new approach allows estimation of <em>Salmonella</em>’s inactivation parameters at elevated temperatures under dynamic conditions. Food processors can use these findings to develop or refine <em>Salmonella</em> prediction models for real-world processing of low-moisture foods under high-temperature conditions.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 12","pages":"Article 100666"},"PeriodicalIF":2.8,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145530360","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

Research on the Identification of Composite Spices Based on Terahertz Spectroscopy and Machine Learning Algorithms 基于太赫兹光谱和机器学习算法的复合香料鉴别研究。

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

Journal of food protection

Pub Date : 2025-11-13 DOI: 10.1016/j.jfp.2025.100668

Bin Ma , Yi Ding , Ling Feng , Zhaogai Wang , Pengfei Jiang

The similar appearance and composition of pungent spices frequently give rise to adulteration, which not only causes market confusion but also results in inconsistent product quality. This study employed terahertz time-domain spectra and absorption spectra coupled with three machine learning algorithms—Random Forest (RF), Support Vector Machine (SVM), and Deep Neural Network (DNN)—for the classification and identification of five spices (garlic, green pepper, Zanthoxylum bungeanum, Toona sinensis, and Qin pepper) as well as their binary mixtures. For single-component spices, all three models achieved classification accuracies exceeding 95% for both time-domain and absorption spectra. Among these models, the SVM model exhibited the best performance, with accuracies of 96.82% for time-domain spectra and 98.75% for absorption spectra. When classifying binary mixtures, models based on time-domain spectra significantly outperformed those based on absorption spectra. Notably, the DNN model demonstrated superior capability in this context, achieving an accuracy of 94.97% for the green pepper-Zanthoxylum bungeanum mixture. To further improve classification accuracy, an innovative multimodal classification model integrating time-domain and absorption spectra was developed. This multimodal model achieved an outstanding accuracy of 98.85%. Collectively, these results confirmed the effectiveness of terahertz spectroscopy combined with machine learning for spice identification, thereby providing robust technical support for nondestructive testing and quality monitoring in the global spice industry.

刺激性香料由于外观和成分相似，经常出现掺假现象，不仅造成市场混乱，而且导致产品质量不一致。本研究采用太赫兹时域光谱和吸收光谱，结合随机森林（RF）、支持向量机（SVM）和深度神经网络（DNN）三种机器学习算法，对大蒜、青椒、花椒、香椿和秦椒五种香料及其二元混合物进行了分类和识别。对于单组分香料，三种模型在时域和吸收光谱上的分类精度均超过95%。其中，SVM模型表现最好，时域光谱和吸收光谱的准确率分别为96.82%和98.75%。在二元混合物分类中，基于时域光谱的模型明显优于基于吸收光谱的模型。值得注意的是，DNN模型在这种情况下表现出了卓越的能力，对青椒-花椒混合物的准确率达到了94.97%。为了进一步提高分类精度，提出了一种结合时域和吸收光谱的多模态分类模型。该多模态模型的准确率达到了98.85%。总的来说，这些结果证实了太赫兹光谱与机器学习相结合用于香料识别的有效性，从而为全球香料行业的无损检测和质量监控提供了强大的技术支持。

{"title":"Research on the Identification of Composite Spices Based on Terahertz Spectroscopy and Machine Learning Algorithms","authors":"Bin Ma , Yi Ding , Ling Feng , Zhaogai Wang , Pengfei Jiang","doi":"10.1016/j.jfp.2025.100668","DOIUrl":"10.1016/j.jfp.2025.100668","url":null,"abstract":"<div><div>The similar appearance and composition of pungent spices frequently give rise to adulteration, which not only causes market confusion but also results in inconsistent product quality. This study employed terahertz time-domain spectra and absorption spectra coupled with three machine learning algorithms—Random Forest (RF), Support Vector Machine (SVM), and Deep Neural Network (DNN)—for the classification and identification of five spices (garlic, green pepper, <em>Zanthoxylum bungeanum</em>, <em>Toona sinensis</em>, and Qin pepper) as well as their binary mixtures. For single-component spices, all three models achieved classification accuracies exceeding 95% for both time-domain and absorption spectra. Among these models, the SVM model exhibited the best performance, with accuracies of 96.82% for time-domain spectra and 98.75% for absorption spectra. When classifying binary mixtures, models based on time-domain spectra significantly outperformed those based on absorption spectra. Notably, the DNN model demonstrated superior capability in this context, achieving an accuracy of 94.97% for the green pepper-<em>Zanthoxylum bungeanum</em> mixture. To further improve classification accuracy, an innovative multimodal classification model integrating time-domain and absorption spectra was developed. This multimodal model achieved an outstanding accuracy of 98.85%. Collectively, these results confirmed the effectiveness of terahertz spectroscopy combined with machine learning for spice identification, thereby providing robust technical support for nondestructive testing and quality monitoring in the global spice industry.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 12","pages":"Article 100668"},"PeriodicalIF":2.8,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145530392","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