Journal of food protection最新文献_第6页

Contamination of Japanese Retail Foods With Enterotoxigenic Clostridium Perfringens Spores 产气荚膜梭菌孢子污染日本零售食品。

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

Journal of food protection

Pub Date : 2025-01-02 DOI: 10.1016/j.jfp.2024.100429

Takahiro Ohnishi , Maiko Watanabe , Yusuke Yodotani , Emiri Nishizato , Seiya Araki , Satomi Sasaki , Yukiko Hara-Kudo , Yuka Kojima , Naoaki Misawa , Nobuhiko Okabe

The contamination of Japanese retail foods and the intestinal contents of animals with the spores of enterotoxigenic Clostridium perfringens were investigated by analyzing clostridial toxin genes (cpa and cpe) using a culture method and PCR. Enterotoxigenic C. perfringens was detected in 12.3% (8/65 samples) of shellfishes, 8.4% (7/83 samples) of dried seafoods, 7.4% (15/204 samples) of curry mixes and spices, 2.6% (1/39 samples) of dried seaweeds, 2.5% (2/79 samples) of fishes and shrimp, 1.9% (2/105 samples) of chicken, and 0.8% (1/121 samples) of root vegetables. Enterotoxigenic C. perfringens was not detected in beef (95 samples) and pork (110 samples). The ratio of enterotoxigenic C. perfringens-positive to all C. perfringens-positive samples was high for fish and shrimp (40.0%), curry mixes and spices (19.0%), shellfish (18.1%), dried seafood (16.7%), and dried seaweed (16.7%). Although C. perfringens was investigated in the intestinal contents of cattle (212 samples), pigs (207 samples), and chicken (159 samples), enterotoxigenic C. perfringens was not detected. These results indicate that beef and pork sold in Japan are unlikely to be contaminated with enterotoxigenic C. perfringens, and that other foods such as curry powder, shellfish, and dried seafoods are more important as the sources of contamination in Japan. Dried seafoods are frequently used to make soup stock in Japanese and other Asian dishes. In cases of food-borne illness linked to C. perfringens contamination of Japanese and Asian dishes, dried seafood should be investigated, in addition to other ingredients such as meat.

采用培养法和PCR法分析产气荚膜梭菌毒素基因（cpa和cpe），调查产气荚膜梭菌孢子对日本零售食品和动物肠道内容物的污染情况。产气荚膜原肠毒素在贝类12.3%（8/65份）、干海产品8.4%（7/83份）、咖喱混合物和香料7.4%（15/204份）、干海藻2.6%（1/39份）、鱼虾2.5%（2/79份）、鸡肉1.9%（2/105份）和根茎类蔬菜0.8%（1/121份）中检出。在牛肉（95份）和猪肉（110份）中未检出产肠毒素产气荚膜杆菌。产肠毒素产气荚膜菌阳性的比例在所有产气荚膜菌阳性的样品中最高，分别为鱼虾（40.0%）、咖喱混合物和香料（19.0%）、贝类（18.1%）、海产品干（16.7%）和海藻干（16.7%）。虽然在牛（212份）、猪（207份）和鸡（159份）的肠道内容物中检测到了产气荚膜杆菌，但未检出产肠毒素产气荚膜杆菌。这些结果表明，在日本销售的牛肉和猪肉不太可能受到产肠毒素产气荚膜梭菌的污染，而咖喱粉、贝类和干海产品等其他食品更可能是日本的污染源。在日本和其他亚洲菜肴中，干海产品经常被用来做汤。在与产气荚膜杆菌污染的日本和亚洲菜肴有关的食源性疾病病例中，除了肉类等其他成分外，还应调查干海鲜。

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引用次数: 0

Survival of Generic Escherichia coli on In-Field Mature and Immature Gala and Golden Delicious Apples With or Without Overhead Evaporative Cooling Treatment 田间成熟和未成熟嘎啦苹果和金味苹果经或未经高空蒸发冷却处理后的普通大肠杆菌存活率。

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

Journal of food protection

Pub Date : 2025-01-02 DOI: 10.1016/j.jfp.2024.100410

Claire M Murphy , Kyu Ho Jeong , Lauren Walter , Manoella Mendoza , Tonia Green , Andy Liao , Karen Killinger , Ines Hanrahan , Mei-Jun Zhu

The application of overhead evaporative cooling (EC) with untreated surface water is common in Washington State to decrease sunburn on apples. While this practice reduces crop and economic losses, applying untreated surface water to produce introduces potential risks of foodborne pathogen contamination. This study examined EC and the survival of inoculated generic Escherichia coli for two apple varieties over three growing seasons. Factors examined included EC treatment (conventional, untreated), canopy location (high, low), and apple variety (Gala, Golden Delicious). Fruit maturity (mature, immature) was also examined for one year. A rifampicin-resistant generic E. coli cocktail was applied to apples at 7.3 ± 0.4 log CFU/apple, and apples were enumerated for E. coli levels at 0, 2, 10, 18, 34, 42, 58, 82, 106, and 154 h postinoculation. Log-linear, Weibull, and Biphasic models were utilized to characterize the die-off pattern of E. coli. For most treatments, inoculated E. coli decreased by almost or over 6 log CFU/apple over the study duration; however, E. coli remained detectable at low levels on apples at 154 h postinoculation. EC treatment and canopy location did not significantly impact daily linear E. coli die-off rates. Apple variety and maturity demonstrated small but statistically significant impacts on daily linear die-off rates. Nonlinear models (i.e., biphasic and Weibull) best captured E. coli die-off on apples, showing a rapid initial decrease followed by a slower decline over time. Overall, results demonstrate that EC, a useful fruit quality practice, did not impact the survival of inoculated generic E. coli on apple surfaces. The study provides valuable insights for the apple industry regarding E. coli die-off rates on in-field apples, guiding practical decisions to mitigate risk.

华盛顿州常用未经处理的地表水进行高空蒸发冷却（EC），以减少苹果的日灼。虽然这种做法可以减少作物和经济损失，但将未经处理的地表水用于农产品会带来食源性病原体污染的潜在风险。本研究考察了三个生长季中两种苹果品种的 EC 和接种普通大肠杆菌的存活率。考察因素包括 EC 处理（常规、未处理）、树冠位置（高、低）和苹果品种（嘎啦、金味）。此外，还考察了一年的果实成熟度（成熟、未成熟）。在苹果上施用抗利福平的大肠杆菌鸡尾酒，浓度为 7.3 ± 0.4 log CFU/苹果，并在接种后 0、2、10、18、34、42、58、82、106 和 154 h 对苹果进行大肠杆菌含量计数。利用对数线性模型、Weibull 模型和双相模型来描述大肠杆菌的死亡模式。在大多数处理中，接种的大肠杆菌在研究持续时间内几乎或超过 6 log CFU/苹果，但在接种后 154 小时，苹果上仍能检测到低水平的大肠杆菌。氨基甲酸乙酯处理和树冠位置对大肠杆菌的日线性死亡率没有明显影响。苹果品种和成熟度对每日线性死亡率的影响较小，但在统计学上有显著影响。非线性模型（即双相模型和威布尔模型）最能反映苹果上大肠杆菌的死亡情况，显示出最初的快速下降，随后随着时间的推移下降速度减慢。总之，研究结果表明，作为一种有用的水果质量措施，EC 不会影响接种的普通大肠杆菌在苹果表面的存活。这项研究为苹果产业提供了有关田间苹果大肠杆菌致死率的宝贵见解，为降低风险的实际决策提供了指导。

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引用次数: 0

Exploring Food Safety Emergency Incidents on Sina Weibo: Using Text Mining and Sentiment Evolution 基于文本挖掘和情感进化的新浪微博食品安全突发事件研究

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

Journal of food protection

Pub Date : 2025-01-02 DOI: 10.1016/j.jfp.2024.100418

Biao Ma , Ruihan Zheng

Food safety remains a crucial concern in both public health and societal stability. In the age of information technology, social media has emerged as a pivotal channel for shaping public opinion and disseminating information, exerting a substantial influence on how the public perceives incidents related to food safety. This study specifically focuses on the “Rat-Headed Duck Neck” incident as a case study, conducting a comprehensive analysis of extensive social media data to investigate how online public discourse molds perceptions of such events. To accomplish this research, data were initially gathered using a custom web crawler technology. These data encompassed various aspects, including user interactions, emotional expressions, and the evolution of topics. Subsequently, the study employed an innovative approach by combining BERT-TextCNN and BERTopic models for a thorough analysis of sentiment and thematic aspects of the textual data. This analysis provided insights into the intricate emotions and primary concerns of the public regarding incidents related to food safety. Furthermore, the research harnessed Gephi, a network analysis tool, to scrutinize the dissemination of information within the network and to monitor dynamic shifts in public opinion. The findings from this study not only shed light on the role of online public sentiment in the propagation of food safety events but also provide fresh perspectives for policymakers and business leaders when responding to similar crises, taking into account the subtleties of online public sentiment. These innovative methodologies and findings significantly enhance our comprehension of public responses to food safety incidents within the realm of social media.

食品安全仍然是公共卫生和社会稳定的一个关键问题。在信息技术时代，社交媒体已经成为塑造舆论和传播信息的关键渠道，对公众如何看待食品安全事件产生了重大影响。本研究特别以“鼠头鸭脖”事件为个案研究，对广泛的社交媒体数据进行全面分析，以调查在线公共话语如何塑造对此类事件的看法。为了完成这项研究，数据最初是使用自定义网络爬虫技术收集的。这些数据包含多个方面，包括用户交互、情感表达和话题演变。随后，该研究采用了一种创新的方法，将BERT-TextCNN和BERTopic模型结合起来，对文本数据的情感和主题方面进行了深入的分析。这一分析揭示了公众对食品安全事件的复杂情绪和主要关注点。此外，该研究利用网络分析工具Gephi来仔细检查网络内信息的传播，并监测公众舆论的动态变化。这项研究的结果不仅揭示了网络公众情绪在食品安全事件传播中的作用，而且为政策制定者和商业领袖在应对类似危机时提供了新的视角，考虑到网络公众情绪的微妙之处。这些创新的方法和发现大大增强了我们对社会媒体领域内公众对食品安全事件反应的理解。

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引用次数: 0

Analysis of Outbreak Data Reveals Factors Contributing to Salmonellosis Outbreaks Linked to Cantaloupes 疫情数据分析揭示了导致与哈密瓜有关的沙门氏菌病爆发的因素。

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

Journal of food protection

Pub Date : 2024-11-17 DOI: 10.1016/j.jfp.2024.100404

Megan Rose-Martel , Sandeep Tamber

Over the last thirty years, the presence of Salmonella spp. on cantaloupes has been linked to multiple large and deadly foodborne outbreaks in multiple countries. To identify factors associated with the number of cases and risk of severe illness in these outbreaks, information from previous melon-associated salmonellosis outbreaks was analyzed. Data were collected from sixty outbreak investigations. Compared to other melon types, such as watermelon, honeydew, and Galia melon, cantaloupes had the highest public health burden. Cantaloupes were implicated in 43% of reported melon-related outbreaks, 51% of melon-related laboratory-confirmed cases, 54% of melon-related hospitalizations, and 76% of melon-related deaths. In the United States, imported cantaloupes were associated with higher rates of severe salmonellosis and a greater diversity of Salmonella spp. serovars compared to domestically grown cantaloupes. Cantaloupes implicated in outbreaks were equally likely to have been consumed in either private or public settings. Larger outbreaks were associated with the consumption of precut cantaloupe and/or the consumption of cantaloupes in public settings. With the identification of these contributing factors, a literature search was conducted to assess the state of knowledge concerning Salmonella and cantaloupes. Several gaps in the literature were noted and are discussed in the context of reducing the number of illnesses associated with the presence of Salmonella on cantaloupes.

在过去的三十年里，哈密瓜上的沙门氏菌与多个国家发生的多起大规模致命食源性疾病暴发有关。为了确定这些疫情中与病例数量和严重疾病风险相关的因素，我们分析了以前与甜瓜相关的沙门氏菌病疫情的信息。我们从 60 起疫情调查中收集了数据。与西瓜、蜜瓜和加里亚瓜等其他瓜类相比，哈密瓜的公共卫生负担最高。在报告的瓜类疫情中，43%与哈密瓜有关，51%的实验室确诊病例与哈密瓜有关，54%的住院病例与哈密瓜有关，76%的死亡病例与哈密瓜有关。在美国，与国产哈密瓜相比，进口哈密瓜的严重沙门氏菌病发病率更高，沙门氏菌属血清型的多样性也更大。暴发疫情的哈密瓜同样可能是在私人或公共场所食用的。规模较大的疫情爆发与食用预切哈密瓜和/或在公共场所食用哈密瓜有关。在确定了这些诱因后，我们进行了文献检索，以评估有关沙门氏菌和哈密瓜的知识状况。我们注意到文献中存在一些空白，并结合减少与哈密瓜上沙门氏菌有关的疾病数量进行了讨论。

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引用次数: 0

Impact of Storage Conditions on Salmonella enterica and Listeria monocytogenes in Pre- and Post-Printed 3D Food Ink 储存条件对打印前和打印后三维食品油墨中肠炎沙门氏菌和单核细胞增生李斯特菌的影响。

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

Journal of food protection

Pub Date : 2024-11-17 DOI: 10.1016/j.jfp.2024.100409

Allyson N. Hamilton, Kristen E. Gibson

3D food printers (3DFPs) allow for the customization of physicochemical properties of foods in new ways. Storage conditions for food ink capsules and printed food inks have not been investigated. This study aimed to determine the impact of storage temperature, time, and method (pre- vs. postprinting) on Salmonella enterica and Listeria monocytogenes. A bacterial cocktail was cultured in minimal media and added to a protein cookie food ink at ∼6.5 log CFU/g. The inoculated food ink was divided into 18 capsules (50 g/capsule); half were 3D printed. The remaining capsules and printed products were stored at three temperatures [20 °C, 4 °C, −18 °C]. Selective media (XLT-4 and CHROMagar Listeria) were used for pathogen enumeration. Aerobic plate count and yeast counts were performed at each time point. The pH and water activity (a_w) of the food ink were measured at the initial and final timepoints. A significant four-way interaction effect was observed between microorganism type (L. monocytogenes/Salmonella), time, temperature, and storage method (capsule/print) (p = 0.014). Significant findings include (1) at −18 °C, concentrations of L. monocytogenes decreased between Day 0 and Day 1, (2) at 20 °C, concentrations of S. enterica were significantly higher in the capsule than in the printed food on Day 1 (p < 0.0001), and (3) at 4 °C, concentrations of S. enterica were significantly higher in the printed food on Day 5 compared to Day 1 (p < 0.0001) with a 0.9 (95% CI: 0.89, 0.91) log increase. In addition, a significant three-way interaction effect was found between microorganism type (yeast/aerobic counts), time, and temperature (p = 0.024). Yeast counts remained steady at all temperatures, while aerobic counts increased at 4 °C. Minimal differences were observed between Listeria and Salmonella and their responses to varying storage conditions over time indicating that storage method and temperature may be less important for a low-water activity product such as protein cookie food ink.

三维食品打印机（3DFP）能够以全新的方式定制食品的理化特性。目前尚未对食品油墨胶囊和打印食品油墨的储存条件进行调查。本研究旨在确定储存温度、时间和方法（打印前与打印后）对肠炎沙门氏菌和单核细胞增生李斯特菌的影响。在最低限度的培养基中培养出鸡尾酒细菌，并以 ∼6.5 log CFU/g 的浓度添加到蛋白饼干食品油墨中。接种的食品油墨被分成 18 粒胶囊（50 克/粒），其中一半进行了 3D 打印。其余胶囊和打印产品分别储存在三个温度下[20°C、4°C、-18°C]。病原体计数使用选择性培养基（XLT-4 和 CHROMagar 李斯特菌）。在每个时间点进行需氧平板计数和酵母计数。在最初和最后的时间点测量食品油墨的 pH 值和水活性（aw）。微生物类型（单核细胞增生性酵母菌/沙门氏菌）、时间、温度和储存方法（胶囊/印刷）之间存在明显的四向交互效应（p=0.014）。重要发现包括(1) 在零下 18 摄氏度时，第 0 天和第 1 天之间单核细胞增多症杆菌的浓度下降；(2) 在 20 摄氏度时，第 1 天胶囊食品中肠炎沙门氏菌的浓度显著高于印刷食品（p=0.014）。

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引用次数: 0

Investigating the Antibacterial, Antioxidant, and Cholesterol-lowering Properties of Yogurt Fortified with Postbiotic of Lactobacillus acidophilus and Lactiplantibacillus plantarum in the Wistar Rat Model 在 Wistar 大鼠模型中研究添加了嗜酸乳杆菌和植物乳杆菌益生元的酸奶的抗菌、抗氧化和降胆固醇特性

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

Journal of food protection

Pub Date : 2024-11-14 DOI: 10.1016/j.jfp.2024.100408

Sareh Davarzani , Mohammad Reza Sanjabi , Naheed Mojgani , Saeed Mirdamadi , Mostafa Soltani

Postbiotics have gained attention in the food industry due to their functional properties and ease of use compared to their live parent cells. Postbiotics are the metabolic byproducts of probiotic microorganisms, offering advantages such as antimicrobial and anti-diabetic effects. The study aimed to explore the potential antibacterial, antioxidant, and cholesterol-lowering effects of postbiotics from Lactobacillus acidophilus (LA) and Lactiplantibacillus plantarum (LbP) through in vitro and in vivo studies. Freeze-dried postbiotics from L. acidophilus BLAC 258 and L. plantarum were used in yogurt to inhibit foodborne pathogens over a 21-day storage period at 4 °C. The cholesterol-lowering effects of the postbiotic yogurt were assessed in Wistar rats fed with Normal Basal Diet (NBD) and High Cholesterol Diet (HCD). All experiments were performed in triplicate, and the collected data were analyzed with a one-way ANOVA using SPSS v.20 (2021) software. The Tukey Honestly Significant Difference (HSD) test was used for means differences at the 95% confidence interval. The results showed that postbiotic-fortified yogurt exhibited significant antioxidant and antibacterial effects. The antioxidant capacity of the yogurt increasingly peaked at 48.81% on day 14. Also, Listeria monocytogenes counts in the postbiotic yogurt decreased by approximately 2 Log₁₀ on day 3. High-cholesterol-fed rats receiving postbiotic yogurt experienced significant reductions in total cholesterol, triglycerides, and LDL levels. Overall results indicate that postbiotics functional yogurt might be a safe and effective strategy for managing cholesterol levels and inhibiting foodborne pathogens.

与活的母细胞相比，后益生菌具有功能特性且易于使用，因此在食品工业中备受关注。后益生菌是益生微生物的代谢副产物，具有抗菌和抗糖尿病等优点。本研究旨在通过体外和体内研究，探索嗜酸乳杆菌（LA）和植物乳杆菌（LbP）益生菌的潜在抗菌、抗氧化和降低胆固醇作用。嗜酸乳杆菌 BLAC 258 和植物乳杆菌冻干益生菌被用于酸奶中，在 4 °C 下储存 21 天后可抑制食源性病原体。用正常基础膳食（NBD）和高胆固醇膳食（HCD）喂养的 Wistar 大鼠评估了酸奶后益生菌降低胆固醇的作用。所有实验均一式三份，收集的数据使用 SPSS v.20 (2021) 软件进行单因素方差分析。对 95% 置信区间的均值差异采用 Tukey 诚实显著差异（HSD）检验。结果表明，后益生菌强化酸奶具有显著的抗氧化和抗菌效果。酸奶的抗氧化能力在第 14 天达到峰值 48.81%。此外，后益生菌酸奶中的李斯特菌数量在第 3 天减少了约 2 Log10。接受益生菌后酸奶的高胆固醇喂养大鼠的总胆固醇、甘油三酯和低密度脂蛋白水平显著降低。总体结果表明，后益生菌功能酸奶可能是控制胆固醇水平和抑制食源性病原体的一种安全有效的策略。

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引用次数: 0

Classifiability Analysis of Spectroscopic Profiling Datasets in Food Safety-related Discriminative Tasks 食品安全相关判别任务中光谱分析数据集的可分类性分析。

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

Journal of food protection

Pub Date : 2024-11-14 DOI: 10.1016/j.jfp.2024.100407

Yinsheng Zhang , Xudong Yang , Zhengyong Zhang , Haiyan Wang

Discriminative tasks, i.e., the identification of different food materials, brands, and origins, have become an essential part of food safety control. In recent years, spectroscopic profiling combined with machine learning is becoming popular for food-related discriminative tasks, but finding an appropriate classification model can be challenging. Compared to the current “trial-and-error” practice, this paper proposes a dedicated two-step classifiability analysis framework to address this issue. The first step collects more than 90 diversified metrics to measure the dataset separability from different perspectives. The second step synthesizes these metrics into a quantitative score using meta-learner and decomposition-based strategies. Finally, two Raman spectroscopic profiling case studies were conducted to validate the method, demonstrating higher scores for the easily separable liquor dataset (around 1.0) compared to the more challenging table salt dataset (<0.5). This score can guide researchers to determine the required model complexity and assess the adequacy of the current physio-chemical profiling instrument. We expected the classifiability analysis framework proposed in this research to be generalized to a wide range of machine learning applications within the realm of food, where data-driven classification or discriminative tasks are involved.

鉴别任务，即识别不同的食品原料、品牌和产地，已成为食品安全控制的重要组成部分。近年来，光谱分析与机器学习相结合正逐渐成为食品相关判别任务的流行方法，但要找到一个合适的分类模型可能具有挑战性。与目前的 "试错 "做法相比，本文提出了一个专门的两步可分类性分析框架来解决这一问题。第一步收集 90 多个不同的指标，从不同角度衡量数据集的可分性。第二步使用元学习器和基于分解的策略将这些指标综合为一个量化分数。最后，进行了两项拉曼光谱分析案例研究来验证该方法，结果表明，与更具挑战性的食盐数据集（< 0.5）相比，易于分离的白酒数据集得分更高（约 1.0）。这个分数可以指导研究人员确定所需的模型复杂度，并评估当前理化分析仪器的适当性。我们希望本研究提出的可分类性分析框架能够推广到食品领域中涉及数据驱动分类或判别任务的各种机器学习应用中。

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引用次数: 0

Consumer Risk Perception of Food Contamination as an Influencer to Purchase Irradiated Ground Beef, Chicken, and Leafy Greens – United States, October 2022 消费者对食品污染的风险认知影响其购买辐照碎牛肉、鸡肉和绿叶蔬菜--美国，2022 年 10 月。

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

Journal of food protection

Pub Date : 2024-11-14 DOI: 10.1016/j.jfp.2024.100405

Michael Ablan , Tamara N. Crawford , Michelle Canning , Misha Robyn , Katherine E. Marshall

Foodborne illness continues to be a substantial public health concern in the United States with contaminated ground beef, chicken, and leafy greens identified as important sources of illnesses and outbreaks. These foods also have been identified by consumers as foods that are likely to carry germs that can make people sick. Food irradiation is a promising tool to enhance food safety. Despite this, there has been limited application of food irradiation in the U.S. During October 7–9, 2022, we licensed data from a Porter Novelli Public Services survey (N = 1,008) to examine consumer risk perception of contamination of ground beef, chicken, and leafy greens with pathogens, and the potential influence risk perception has on purchasing irradiated versions of these foods. Among respondents familiar with food irradiation, a higher proportion of those who believed ground beef and leafy greens were likely contaminated also indicated they were likely to consider purchasing irradiated ground beef (55.6% vs 35.4%; p = 0.0061) and leafy greens (60.8% vs 36.1%; p ≤ 0.0001) compared with those who did not; chicken was not significant (58.6% vs 45.4%; p = 0.0727). This survey demonstrated the importance of risk perception as an influencer on a consumer’s decision to purchase irradiated foods.

食源性疾病仍然是美国公共卫生的一个重大问题，受污染的碎牛肉、鸡肉和绿叶蔬菜被认为是疾病和疫情爆发的重要来源。这些食品也被消费者认定为可能携带会使人生病的病菌的食品。食品辐照是一种很有前途的提高食品安全的工具。尽管如此，食品辐照技术在美国的应用还很有限。2022 年 10 月 7 日至 9 日期间，我们利用波特-诺维利公共服务公司的调查数据（样本数=1008），研究了消费者对碎牛肉、鸡肉和绿叶菜受病原体污染的风险认知，以及风险认知对购买这些食品的辐照版本的潜在影响。在熟悉食品辐照的受访者中，认为碎牛肉和绿叶蔬菜可能受到污染的受访者中，有较高比例的人表示他们可能会考虑购买经过辐照的碎牛肉（55.6% 对 35.4%；p=0.0061）和绿叶蔬菜（60.8% 对 36.1%；p=0.0061）。

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引用次数: 0

Recommendations for the Development of Artificial Intelligence Applications for the Retail Level 关于在零售业开发人工智能应用的建议。

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

Journal of food protection

Pub Date : 2024-11-13 DOI: 10.1016/j.jfp.2024.100398

Jim Hartman

Some of the early applications of artificial intelligence (AI) for food safety appear to be intended for use at the level of manufacturing and distribution. Artificial intelligence applications to facilitate foodborne illness outbreak investigations, development of HACCP plans, and food safety root cause analyses at the retail level are needed. For example, the interview form in the International Association for Food Protection booklet, Procedures to Investigate Foodborne Illness, could be filled out by humans, but much of the rest of the forms could be completed by artificial intelligence applications. Humans would still have to do the environmental assessments. Most AI applications to date have consisted of pattern identification. Pattern recognition applications may not be capable of assisting in all the proposed retail applications, but it would not be helpful to propose these retail applications without offering a possible path forward. Progress in the proposed directions may require the development of more robust artificial intelligence based on cognitive models. Because this paradigm shift is less familiar to food safety professionals, a comparison between pattern recognition algorithms and cognitive models is offered. An explanation of cognitive models is included to raise awareness of this approach.

人工智能（AI）在食品安全领域的一些早期应用似乎是为了在生产和分销层面使用。需要应用人工智能来促进食源性疾病爆发的调查、HACCP 计划的制定以及零售层面的食品安全根本原因分析。例如，国际食品保护协会小册子《食源性疾病调查程序》中的访谈表可以由人工填写，但其余大部分表格可以由人工智能应用软件完成。人类仍需进行环境评估。迄今为止，大多数人工智能应用都是模式识别。模式识别应用可能无法协助所有建议的零售应用，但如果不提供可能的前进方向，提出这些零售应用是无济于事的。要在建议的方向上取得进展，可能需要开发基于认知模型的更强大的人工智能。由于食品安全专业人员对这种模式转变不太熟悉，因此我们将对模式识别算法和认知模型进行比较。本文还对认知模型进行了解释，以提高人们对这种方法的认识。

{"title":"Recommendations for the Development of Artificial Intelligence Applications for the Retail Level","authors":"Jim Hartman","doi":"10.1016/j.jfp.2024.100398","DOIUrl":"10.1016/j.jfp.2024.100398","url":null,"abstract":"<div><div>Some of the early applications of artificial intelligence (AI) for food safety appear to be intended for use at the level of manufacturing and distribution. Artificial intelligence applications to facilitate foodborne illness outbreak investigations, development of HACCP plans, and food safety root cause analyses at the retail level are needed. For example, the interview form in the International Association for Food Protection booklet, <em>Procedures to Investigate Foodborne Illness</em>, could be filled out by humans, but much of the rest of the forms could be completed by artificial intelligence applications. Humans would still have to do the environmental assessments. Most AI applications to date have consisted of pattern identification. Pattern recognition applications may not be capable of assisting in all the proposed retail applications, but it would not be helpful to propose these retail applications without offering a possible path forward. Progress in the proposed directions may require the development of more robust artificial intelligence based on cognitive models. Because this paradigm shift is less familiar to food safety professionals, a comparison between pattern recognition algorithms and cognitive models is offered. An explanation of cognitive models is included to raise awareness of this approach.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"88 1","pages":"Article 100398"},"PeriodicalIF":2.1,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Differences in Salmonella Serovars Response to Lactic Acid and Peracetic Acid Treatment Applied to Pork 猪肉经乳酸和过氧乙酸处理后沙门氏菌血清反应的差异。

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

Journal of food protection

Pub Date : 2024-11-13 DOI: 10.1016/j.jfp.2024.100403

Mariana Fernandez, Alexandra Calle

Pathogen control in the meat industry relies on the effectiveness of postharvest interventions in reducing microbial populations. This study investigated differences in the survival of Salmonella serovars when exposed to organic acids used as antimicrobials on raw pork meat. Seven serovars were included in this study (S. Newport, S. Kentucky, S. Typhimurium, S. Dublin, S. Heidelberg, S. Infantis, and S. Enteritidis). Multistrain serovar cocktails were prepared and tested against lactic acid (LA) and peracetic acid PAA at two concentrations, LA 2 and 4% and PAA 200 and 400 ppm. Pork samples were assigned to each serovar, inoculated with 6.0 Log CFU/cm² Salmonella (one serovar at a time), and treated with the corresponding antimicrobials. A two-way analysis of variance was conducted to examine the effects of serovar and antimicrobial concentrations on Salmonella survival. A significant main effect of serovar was identified, indicating that Salmonella concentration and reduction rate were significantly affected by serovar. Similarly, a significant main effect of antimicrobials was observed, suggesting that the treatment types impacted Salmonella concentration and reduction rate. However, the interaction effect between serovar and antimicrobial was not significant. Posthoc comparisons indicate that PAA 400 ppm is more effective at reducing Salmonella concentrations and that S. Dublin may be more susceptible than S. Newport to antimicrobial sprays. Additionally, under PAA exposure, only S. Dublin, S. Kentucky, and S. Heidelberg showed statistically significant differences (P < 0.05) compared with the control, indicating that these three serovars are more susceptible to PAA treatments than the rest. The behavior of different Salmonella serovars under stress conditions can give us an insight into how these pathogens survive processing.

肉类行业的病原体控制依赖于收获后干预措施在减少微生物数量方面的有效性。本研究调查了生猪肉接触用作抗菌剂的有机酸后沙门氏菌血清存活率的差异。制备了多菌株血清混合物，并针对两种浓度的乳酸（LA）和过乙酸（PAA）进行了测试：LA 浓度分别为 2% 和 4%，PAA 浓度分别为 200 ppm 和 400 ppm。将猪肉样品分配给每种血清，接种 6.0 Log CFU/cm2 的沙门氏菌（每次一个血清），并用相应的抗菌剂处理。进行了双向方差分析，以研究血清型和抗菌剂浓度对沙门氏菌存活率的影响。结果表明，血清型的主效应很明显，这表明沙门氏菌的浓度和减少率受血清型的影响很大。同样，抗菌剂也有明显的主效应，表明处理类型对沙门氏菌浓度和减少率有影响。不过，血清型和抗菌剂之间的交互效应并不明显。事后比较表明，PAA 400 ppm 能更有效地降低沙门氏菌浓度，都柏林沙门氏菌可能比新港沙门氏菌更容易受到抗菌喷雾的影响。此外，在暴露于 PAA 的情况下，只有都柏林沙门氏菌、肯塔基沙门氏菌和海德堡沙门氏菌显示出显著的统计学差异（P＜0.05）。

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引用次数: 0