Journal of food protection最新文献_第8页

Informative Value of a Sample Investigation with a Predefined Sample Size using the Example of Listeria monocytogenes in Food Safety 以食品安全中的单核细胞增生李斯特菌为例，预设样本量的抽样调查的信息价值。

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

Journal of food protection

Pub Date : 2024-10-26 DOI: 10.1016/j.jfp.2024.100388

Cara Förster , Katja Nordhoff , Jörg Fritzemeier , Fritjof Freise , Lothar Kreienbrock

Foodborne diseases, especially those caused by zoonotic agents, pose a significant threat to human health. Food business operators are therefore responsible for producing safe food. To do this, they must regularly carry out appropriate sample investigations to detect zoonotic agents in their food before it leaves the factory. Depending on the issue investigated, there may be legal requirements for food business operators, usually specifying minimum sample sizes, such as Commission Regulation (EU) No 2073/2005. However, in most cases, there is no information on the precision, and therefore, on the significance of the results for these sample sizes.

Regulatory veterinary authorities have a control function and, as a result, they are required to regularly evaluate the available investigations and their results. In addition, in certain crisis situations (e.g., foodborne outbreaks or suspected food contamination), authorities may guide food business operators in their investigations and conduct their own investigations to assess food safety measures. In such cases, as there are no legally defined sample sizes to be taken, the appropriate sample sizes must be determined by the authorities. This can lead to a conflict between the need for feasibility and the need for conclusiveness of the investigation potentially being a challenge for the regulatory authority in charge.

This paper highlights the importance of thoughtful study design and the critical communication of available results by veterinary authorities on the background of a use case involving Listeria monocytogenes findings in a crisis situation. Using the minimum sample size, n = 5, required by Commission Regulation (EU) No 2073/2005 for the pathogen Listeria monocytogenes as a guide, the uncertainties associated with small sample sizes are highlighted. It also aims to facilitate the evaluation of studies performed and the assessment of further sample sizes.

食源性疾病，尤其是由人畜共患病引起的疾病，对人类健康构成重大威胁。因此，食品企业经营者有责任生产安全的食品。为此，他们必须定期进行适当的抽样调查，以便在食品出厂前检测出食品中的人畜共患病病原体。根据所调查的问题，法律可能会对食品企业经营者提出要求，通常会规定最低样本量，如欧盟委员会第 2073/2005 号条例（Commission Regulation (EU) No 2073/2005）。然而，在大多数情况下，并没有关于这些样本量的精确度以及结果重要性的信息。兽医监管机构具有控制职能，因此需要定期评估现有的调查及其结果。此外，在某些危机情况下（如食源性疾病爆发或疑似食品污染），当局可能会指导食品企业经营者开展调查，并自行开展调查以评估食品安全措施。在这种情况下，由于法律上没有规定必须抽取的样本量，因此适当的样本量必须由当局确定。这可能会导致调查的可行性需求与结论性需求之间的冲突，对负责监管的当局来说可能是一个挑战。本文以在危机情况下发现李斯特菌的使用案例为背景，强调了兽医当局进行周密的研究设计和对现有结果进行重要沟通的重要性。本文以（欧盟）第 2073/2005 号法规规定的单核细胞增生李斯特菌病原体最小样本量（n=5）为指导，强调了与小样本量相关的不确定性。它还旨在促进对已开展研究的评估和对进一步样本量的评估。

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引用次数: 0

The Combined Use of High Pressure Processing and Lactic Acid Containing Fermentate on Inactivation of Salmonella, Shiga Toxin-producing E. coli, and Listeria monocytogenes in Raw Pet Foods 高压处理和含乳酸发酵剂联合使用对生宠物食品中沙门氏菌、产志贺毒素大肠杆菌和单核细胞增生李斯特菌的灭活作用。

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

Journal of food protection

Pub Date : 2024-10-26 DOI: 10.1016/j.jfp.2024.100390

Alvin Lee , Nicole Maks-Warren , Viviana Aguilar , Brittany Swicegood , Lindsay Halik , Joshua Warren , Edward O’Neill , Jason Meents , Susy Tejayadi

Raw meat pet foods can pose health risks to pets and humans. High-pressure processing (HPP) was used in a previous study to demonstrate its effectiveness in achieving a 5-log reduction of Salmonella, E. coli STEC, and L. monocytogenes in commercially available raw pet foods and maintaining the 5-log reduction throughout shelf-life with frozen storage being more effective than refrigerated. L. monocytogenes, being more HPP resistant, could potentially regrow when stored at refrigeration temperatures and required further optimization. Chicken-based raw diet pet food was inoculated with 7–8 log CFU/g cocktails of Salmonella spp., E. coli STEC, or L. monocytogenes and stored at 4 °C for 24 h before the addition of either 0.7% or 1.0% w/v lactic acid fermentate (LAF) and HPP treated at 586 MPa for 2, 3, and 4 min after 24 or 72 h storage at 4 °C. HPP-treated products were stored frozen (−10 to −16 °C) up to 21 days with microbiological analyses on days 1, 3, 5, 7, 14, and 21. All HPP-and LAF-treated samples demonstrated a 5-log reduction of Salmonella spp., E. coli STEC, and L. monocytogenes. Samples without LAF and HPP treated after 24 h storage at 4 °C resulted in an average 4.02 log cfu/g reduction of L. monocytogenes with 2 min HPP hold time while longer HPP hold times at 4 min improved L. monocytogenes reduction by 0.35 log cfu/g. E. coli was found to be more HPP resistant in this study than L. monocytogenes and the addition of LAF had a significant impact on the overall pathogen survival during post-HPP storage. Based on qualitative enrichment data for each pathogen, the use of LAF resulted in more complete inactivation compared to samples without LAF. The use of 1% LAF in combination with 586 MPa for 4 min was found to be most effective for the inactivation of Salmonella spp., E. coli STEC, and L. monocytogenes. The findings are significant as it provides both formulation and processing controls to ensure the safety of raw diet pet foods.

生肉宠物食品会给宠物和人类带来健康风险。在之前的一项研究中，高压处理（HPP）被证明可以有效地将市售生鲜宠物食品中的沙门氏菌、大肠杆菌 STEC 和单核细胞增生性酵母菌的含量降低 5 个菌落，并在整个保质期内保持 5 个菌落的降低量，冷冻储存比冷藏储存更有效。单核细胞增生梭状芽孢杆菌对 HPP 的抵抗力较强，在冷藏温度下储存可能会重新生长，因此需要进一步优化。在以鸡肉为原料的宠物食品中接种 7-8 log CFU/g 的沙门氏菌属、大肠杆菌 STEC 或单核细胞增生梭菌鸡尾酒，并在 4°C 下存放 24 小时后，再添加 0.7% 或 1.0% w/v 的乳酸发酵剂 (LAF)，并在 4°C 下存放 24 或 72 小时后，在 586 MPa 下进行 2、3 和 4 分钟的 HPP 处理。经 HPP 处理的产品冷冻保存（-10 至 -16°C）21 天，并在第 1、3、5、7、14 和 21 天进行微生物分析。所有经 HPP 和 LAF 处理的样品中的沙门氏菌属、大肠杆菌 STEC 和单核细胞增生性酵母菌均减少了 5 个菌落。未经 LAF 和 HPP 处理的样品在 4°C 储存 24 小时后，经 2 分钟 HPP 保持时间后，单核细胞增生奈氏菌平均减少了 4.02 log cfu/g，而经更长的 HPP 保持时间（4 分钟）后，单核细胞增生奈氏菌减少了 0.35 log cfu/g。在本研究中发现，大肠杆菌对 HPP 的耐受性高于单核细胞增多性肠杆菌，添加 LAF 对 HPP 后贮藏期间病原体的总体存活率有显著影响。根据每种病原体的定性富集数据，与不添加 LAF 的样品相比，使用 LAF 能更彻底地灭活病原体。在灭活沙门氏菌属、大肠杆菌 STEC 和单核细胞增生性酵母菌方面，使用 1%的 LAF 并结合 586 兆帕持续 4 分钟最为有效。该研究结果意义重大，因为它提供了配方和加工控制方法，以确保生食宠物食品的安全性。

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引用次数: 0

Development and Validation of a Predictive Model for Growth of Salmonella Infantis in Ground Turkey 土鸡中 Infantis 沙门氏菌生长预测模型的开发与验证

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

Journal of food protection

Pub Date : 2024-10-23 DOI: 10.1016/j.jfp.2024.100387

Thomas P. Oscar

Most retail samples (25 g) of ground turkey contain no or low levels of Salmonella. However, temperature abuse after retail can lead to spread and growth of Salmonella in the package. In addition, it can lead to levels that pose a significant risk of salmonellosis. This is especially true when the serotype is a top human clinical isolate, like Infantis. Therefore, the current study was undertaken to develop and validate a predictive model for the growth of Salmonella Infantis in ground turkey subjected to temperature abuse. The purpose was to fill a gap for serotype-specific data and models in risk assessments for this pathogen and food combination. Storage trials with a low initial inoculum (0.85 log₁₀) of Salmonella Infantis in commercial ground turkey samples (0.2 g) with native microflora were conducted at 16–40 °C for 0–28 h. Salmonella was enumerated in ground turkey samples using an automated, whole sample enrichment, miniature, most probable number (MPN) assay. The MPN data were fitted to a three-phase linear primary model. Secondary models for primary model parameters were developed and used in the primary model to create a tertiary model that predicted the growth of Salmonella Infantis in ground turkey as a function of time and temperature. Data and tertiary model predictions were evaluated using the test data, model performance, and model validation criteria of the Acceptable Prediction Zones method in the Validation Software Tool. The tertiary model predictions were considered to have acceptable bias and accuracy when the proportion of residuals (observed − predicted) in the partly and fully acceptable prediction zones (pAPZ) was ≥0.7. The overall pAPZ of the tertiary model was 0.866 for dependent data (n = 406) and 0.853 for independent data for interpolation (n = 177). However, there were local prediction problems that limited the validated prediction range to a region from 0 to 8 h at 16–40 °C. Nonetheless, this validation range was sufficient to simulate temperature abuse of ground turkey during meal preparation in the consumers’ home. Thus, the model fills an important data and modeling gap in risk assessments for Salmonella and ground turkey. Additional data are needed to repair and fully validate the model.

大多数零售火鸡肉样品（25 克）不含沙门氏菌或沙门氏菌含量较低。然而，零售后滥用温度会导致沙门氏菌在包装中扩散和生长。此外，它还可能导致沙门氏菌含量达到引发沙门氏菌病的严重风险。尤其是当血清型为顶级人类临床分离菌（如 Infantis）时，情况更是如此。因此，当前的研究旨在开发和验证一个预测模型，用于预测因凡蒂斯沙门氏菌在受到温度滥用的土火鸡中的生长情况。其目的是填补这一病原体和食品组合风险评估中血清型特异性数据和模型的空白。在 16 至 40 摄氏度的条件下进行了 0 至 28 小时的贮藏试验，对带有本地微生物菌群的商用土火鸡样品（0.2 克）进行了低初始接种量（0.85 log10）的 Infantis 沙门氏菌贮藏试验。MPN 数据被拟合到一个三相线性一级模型中。针对一级模型参数开发了二级模型，并将其用于一级模型，以创建三级模型，预测土火鸡中因凡蒂斯沙门氏菌的生长与时间和温度的关系。使用验证软件工具中的测试数据、模型性能和可接受预测区方法的模型验证标准对数据和三级模型预测进行了评估。当部分和完全可接受预测区（pAPZ）内的残差（观测值-预测值）比例≥ 0.7 时，三级模型预测的偏差和准确度被认为是可接受的。对于从属数据（n = 406），三级模型的总体 pAPZ 为 0.866；对于用于内插的独立数据（n = 177），三级模型的总体 pAPZ 为 0.853。然而，由于存在局部预测问题，验证预测范围被限制在 16 至 40 摄氏度条件下 0 至 8 小时的区域内。尽管如此，这个验证范围足以模拟消费者在家中备餐时火鸡肉的温度滥用情况。因此，该模型填补了沙门氏菌和土火鸡风险评估中的一个重要数据和建模空白。还需要更多的数据来修复和充分验证该模型。

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引用次数: 0

Observation of Food Handlers’ Hand Hygiene Behavior During Production at a Sandwich-making Factory 在一家三明治制作工厂观察食品从业人员在生产过程中的手部卫生行为。

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

Journal of food protection

Pub Date : 2024-10-22 DOI: 10.1016/j.jfp.2024.100386

Abuzar I.A. Mohamed , Ellen W. Evans

Effective hand hygiene is essential during food production to reduce the risk of microbiological contamination. Improper hand hygiene by food handlers can be a major contributing factor in the spread of foodborne illnesses. Self-reported behavior does not equate to actual behavior as it has the limitation of biases. Therefore, observational data are more effective at assessing the actual behavior of food handlers. Covert observation utilizing closed-circuit television (CCTV) cameras can yield reliable data. This study utilized covert observation to assess hand hygiene compliance from CCTV footage of food handlers in a sandwich-making facility. An electronic observation checklist, based upon the company’s hand-hygiene protocol, was used to capture observed hand hygiene practices. A total of 588 occasions that required hand hygiene practices by food handlers (n = 12) were observed during the production of ready-to-eat (RTE) sandwiches over 16 h during two shifts. Food handlers did not wash their hands on 32% of occasions which required food hygiene practices. Of those occasions where there was an attempt to implement hand hygiene practices (n = 401), only 1% of behaviors were compliant with the company hand hygiene protocol. Observations indicated that 95% of attempts did not adhere to the recommended handwashing duration (≥20 s). Soap was not used in 4% of attempts, and hands were not wetted prior to applying soap in 16% of attempts. Additionally, 62% of attempts did not use hand sanitizer after handwashing and drying. Food handlers were observed attempting hand hygiene practices significantly more frequently (p < 0.001) when entering (89% of occasions) than exiting (8% of occasions) the production area. Findings indicate that appropriate interventions are needed to improve hand hygiene compliance of food handlers to ensure food is produced safely within the food manufacturing sector.

在食品生产过程中，有效的手部卫生对于降低微生物污染的风险至关重要。食品从业人员不注意手部卫生可能是导致食源性疾病传播的一个主要因素。自我报告的行为并不等同于实际行为，因为它存在偏差。因此，观察数据能更有效地评估食品从业人员的实际行为。利用闭路电视（CCTV）摄像机进行隐蔽观察可以获得可靠的数据。本研究利用隐蔽观察法，通过闭路电视录像对一家三明治制作工厂的食品从业人员的手部卫生依从性进行评估。根据公司的手部卫生协议，使用电子观察核对表来记录观察到的手部卫生做法。在生产即食（RTE）三明治的过程中，在两班制的 16 个小时内，共观察到 588 次食品从业人员（n=12）需要进行手部卫生操作的情况。在 32% 需要采取食物卫生措施的场合中，食物处理人员没有洗手。在尝试实施手部卫生操作的场合（401 人）中，只有 1% 的行为符合公司的手部卫生规范。观察结果表明，95% 的尝试没有遵守建议的洗手时间（≥20 秒）。有 4% 的尝试没有使用肥皂，有 16% 的尝试在使用肥皂前没有弄湿双手。此外，62%的人在洗手和擦干后没有使用洗手液。据观察，食物处理者尝试手部卫生做法的频率明显更高（p

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引用次数: 0

Assessment and Association of the World Health Organization’s Five Keys to Food Safety Among Selected Food Truck Operators Demographic in Jeddah City 对吉达市选定的餐车经营者进行世界卫生组织食品安全五大关键要素的评估和关联。

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

Journal of food protection

Pub Date : 2024-10-18 DOI: 10.1016/j.jfp.2024.100364

Nargis Begum Javed , Mohammed AL-Mohaithef

The World Health Organization (WHO) reports that food handlers play a significant role in the maintenance of food safety from food production to storage. This study aims to assess the implementation of WHO five keys to safer food in the food trucks in Jeddah city. This study was an observational study. A total of 103 registered and licensed food trucks in Jeddah were selected using the opportunity sampling method. The WHO’s five keys to safer food questionnaire was used by the researchers to inspect and evaluate the hygiene status of food trucks. A chi-square test was used to assess the association between the demographic characteristics of food truck handlers and the implementation of the variables used to evaluate WHO’s five keys to safer food in their food trucks. P value < 0.05 was considered significant. The participation rate was 64.4% (103/160). Most food truck handlers were older than 30 years (55.3%), were men (81.6%), had secondary-level education (40.8%), and were Saudi nationals (69.9%). More than 50% of food truck handlers had less than three years of experience in business, and 67% of food truck handlers had undergone training in food handling. The researchers found good implementation of Key 5c. – “Water from cans/bottles used for cooking” (93.2%), followed by Key 1a. “Cleaning and disinfecting done periodically” (78.6%), and poor implementation for Key 3a. – “Calibrated thermometers are used to check temperatures” (30.1%) in the food trucks. The overall implementation score of WHO’s five keys to safer food was found to be good (score ≥ 8) in 57.3% of food trucks. Food handlers’ age, gender, and training in food handling indicated a significant association with the implementation of WHO’s five keys to safer food. The exposure of food handlers to food handling training indicated a significant association with good implementation of all five keys to safer food.

世界卫生组织（WHO）报告称，从食品生产到储存，食品处理人员在维护食品安全方面发挥着重要作用。本研究旨在评估吉达市食品卡车中实施世界卫生组织食品安全五要素的情况。本研究是一项观察性研究。采用机会抽样法在吉达市挑选了 103 家注册并获得许可的餐车。研究人员使用世界卫生组织的 "食品安全五要素 "调查问卷来检查和评估餐车的卫生状况。研究人员使用卡方检验来评估餐车从业人员的人口统计特征与其餐车中用于评估世界卫生组织 "食品安全五要素 "的变量的实施情况之间的关联。P值<0.05为显著。参与率为 64.4%（103/160）。大多数餐车从业人员年龄在 30 岁以上（55.3%），男性（81.6%），受过中等教育（40.8%），沙特籍（69.9%）。50%以上的餐车从业人员的从业经验不足三年，67%的餐车从业人员接受过食品处理方面的培训。研究人员发现，关键 5c.- 烹饪用罐头/瓶中的水"（93.2%），其次是关键 1a。- 定期进行清洁和消毒"（78.6%），关键 3a.- 餐车使用校准温度计检查温度"（30.1%）。在 57.3%的餐车中，世卫组织 "加强食品安全的五个关键点 "的总体实施情况良好（得分≥8 分）。食品处理人员的年龄、性别和在食品处理方面接受过的培训与世卫组织 "食品安全五要点 "的执行情况有显著关联。食品处理人员接受食品处理培训的情况表明，他们与良好实施更安全食品的所有五项关键要素有显著关系。

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引用次数: 0

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

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

Journal of food protection

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

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

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

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

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引用次数: 0

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

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

Journal of food protection

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

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

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

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

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引用次数: 0

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

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

Journal of food protection

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

Loic Deblais , Mike Kauffman , Gireesh Rajashekara

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

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

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引用次数: 0

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

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

Journal of food protection

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

Donald W Schaffner , W. Clifton Baldwin

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

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

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引用次数: 0

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

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

Journal of food protection

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

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

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

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

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引用次数: 0