To control spoilage by lactic acid bacteria (Leuconostoc spp.) in cooked deli food, various combinations of environmental and/or intrinsic factors have been employed based on hurdle technology. Since many factors and their combinations greatly influence Leuconostoc spp. growth, this study aimed to develop a machine learning model based on the experimentally obtained growth kinetic data using extreme gradient boosting tree algorithm to quantitatively and flexibly predict Leuconostoc spp. growth. In particular, the effects of sodium acetate (0–1.5%) and glycine (0–1.5%), which are frequently used food additives in the Japanese food industry, on the growth of Leuconostoc spp. in cooked deli foods were examined with a combination of temperature (5–25 °C) and pH (5.0–6.0) conditions. The developed machine learning model to predict the number of Leuconostoc spp. over time successfully demonstrates comparable accuracy in culture media to the conventional Baranyi model-based prediction. Furthermore, while the accuracy of the prediction by the machine learning model for cooked deli foods such as potato salad, Japanese simmered hijiki, and unohana evaluated by the proportion of relative error within the acceptable prediction range was 98%, the accuracy of the conventional Baranyi model-based prediction was 89%. The developed machine learning model successfully and flexibly predicted the growth of Leuconostoc spp. in various cooked deli foods incorporating the effect of food additives, with an accuracy comparable to or better than that of the conventional kinetic-based model.
{"title":"Machine Learning Prediction of Leuconostoc spp. Growth Inducing Spoilage in Cooked Deli Foods Considering the Effect of Glycine and Sodium Acetate","authors":"Mayumi Kataoka , Hiroshi Ono , Junko Shinozaki , Kento Koyama , Shigenobu Koseki","doi":"10.1016/j.jfp.2024.100380","DOIUrl":"10.1016/j.jfp.2024.100380","url":null,"abstract":"<div><div>To control spoilage by lactic acid bacteria (<em>Leuconostoc</em> spp<em>.</em>) in cooked deli food, various combinations of environmental and/or intrinsic factors have been employed based on hurdle technology. Since many factors and their combinations greatly influence <em>Leuconostoc</em> spp. growth, this study aimed to develop a machine learning model based on the experimentally obtained growth kinetic data using extreme gradient boosting tree algorithm to quantitatively and flexibly predict <em>Leuconostoc</em> spp. growth. In particular, the effects of sodium acetate (0–1.5%) and glycine (0–1.5%), which are frequently used food additives in the Japanese food industry, on the growth of <em>Leuconostoc</em> spp. in cooked deli foods were examined with a combination of temperature (5–25 °C) and pH (5.0–6.0) conditions. The developed machine learning model to predict the number of <em>Leuconostoc</em> spp. over time successfully demonstrates comparable accuracy in culture media to the conventional Baranyi model-based prediction. Furthermore, while the accuracy of the prediction by the machine learning model for cooked deli foods such as potato salad, Japanese simmered hijiki, and unohana evaluated by the proportion of relative error within the acceptable prediction range was 98%, the accuracy of the conventional Baranyi model-based prediction was 89%. The developed machine learning model successfully and flexibly predicted the growth of <em>Leuconostoc</em> spp. in various cooked deli foods incorporating the effect of food additives, with an accuracy comparable to or better than that of the conventional kinetic-based model.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100380"},"PeriodicalIF":2.1,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467424","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}
Pub Date : 2024-10-16DOI: 10.1016/j.jfp.2024.100381
Anna C.S. Porto-Fett , Laura E. Shane , Bradley A. Shoyer , Manuela Osoria , Aaron Beczkiewicz , Kristina Barlow , Brad Webb , Bryce Merrill , Marie Hooker , Bryan T. Vinyard , John B. Luchansky
Cooking parameters elaborated in the U.S. Department of Agriculture’s Food Safety and Inspection Service Cooking Guideline for Meat and Poultry Products (Appendix A) were evaluated for inactivation of Salmonella spp. in pot pies. To prepare dough for pot pies, flour, butter, sugar, salt, and water were mixed, portioned into balls (65 or 85 g each), flattened (ca. 13 or 15 cm diameter, ca. 0.5 cm thick), and hand-pressed into pans (ca. 19.4 cm diameter). Next, a 100-g portion of beef, chicken, or a meat alternative, with or without added gravy (55 g of protein and 45 g of gravy), was inoculated with a cocktail of Salmonella spp. (ca. 6.5 or 7.9 log CFU/g of filling) and distributed onto the pie crust. After covering with a 65-g sheet of dough, pies were heat sealed in nylon polyethylene bags and stored at −20 °C for up to 72 h. Frozen pot pies containing a beef or meat alternative filling were cooked in a convection oven to an internal temperature of 57.8 °C (136°F) instantaneous, 62.8 °C (145°F) and held for 4 min, 67.2 °C (153°F) and held for 34 sec, or 71.1 °C (160°F) instantaneous; whereas chicken pot pies were cooked to an internal temperature of 57.8 °C (136°F) instantaneous, 62.8 °C (145°F) and held for 13 min, 67.2 °C (153°F) and held for 96 sec, or 73.9 °C (165°F) instantaneous. Cells of Salmonella spp. were recovered from uncooked or cooked pot pies by stomaching each pie in peptone water and enumerating pathogen levels via direct plating. Cooking delivered Salmonella spp. reductions of ca. 3.6 to ≥6.3 log CFU/g of pot pie. With few exceptions, when pathogen levels decreased to below detection by direct plating (0.5 log CFU/g of pot pie), cells of Salmonella were not recovered by enrichment. In addition, there were minimal differences in the aw and moisture content of the protein filling before and after cooking, suggesting that enclosing a meat, poultry, or meat alternative filling within a dough wrapping maintained moisture in the filling during the cooking process.
{"title":"Thermal Inactivation of Cells of Salmonella spp. in Pot Pies Prepared With a Beef, Chicken, or Meat Alternative Filling, With and Without Gravy, During Cooking in a Convection Oven","authors":"Anna C.S. Porto-Fett , Laura E. Shane , Bradley A. Shoyer , Manuela Osoria , Aaron Beczkiewicz , Kristina Barlow , Brad Webb , Bryce Merrill , Marie Hooker , Bryan T. Vinyard , John B. Luchansky","doi":"10.1016/j.jfp.2024.100381","DOIUrl":"10.1016/j.jfp.2024.100381","url":null,"abstract":"<div><div>Cooking parameters elaborated in the U.S. Department of Agriculture’s Food Safety and Inspection Service Cooking Guideline for Meat and Poultry Products (Appendix A) were evaluated for inactivation of <em>Salmonella</em> spp. in pot pies. To prepare dough for pot pies, flour, butter, sugar, salt, and water were mixed, portioned into balls (65 or 85 g each), flattened (ca. 13 or 15 cm diameter, ca. 0.5 cm thick), and hand-pressed into pans (ca. 19.4 cm diameter). Next, a 100-g portion of beef, chicken, or a meat alternative, with or without added gravy (55 g of protein and 45 g of gravy), was inoculated with a cocktail of <em>Salmonella</em> spp. (ca. 6.5 or 7.9 log CFU/g of filling) and distributed onto the pie crust. After covering with a 65-g sheet of dough, pies were heat sealed in nylon polyethylene bags and stored at −20 °C for up to 72 h. Frozen pot pies containing a beef or meat alternative filling were cooked in a convection oven to an internal temperature of 57.8 °C (136°F) instantaneous, 62.8 °C (145°F) and held for 4 min, 67.2 °C (153°F) and held for 34 sec, or 71.1 °C (160°F) instantaneous; whereas chicken pot pies were cooked to an internal temperature of 57.8 °C (136°F) instantaneous, 62.8 °C (145°F) and held for 13 min, 67.2 °C (153°F) and held for 96 sec, or 73.9 °C (165°F) instantaneous. Cells of <em>Salmonella</em> spp. were recovered from uncooked or cooked pot pies by stomaching each pie in peptone water and enumerating pathogen levels via direct plating. Cooking delivered <em>Salmonella</em> spp. reductions of ca. 3.6 to ≥6.3 log CFU/g of pot pie. With few exceptions, when pathogen levels decreased to below detection by direct plating (0.5 log CFU/g of pot pie), cells of <em>Salmonella</em> were not recovered by enrichment. In addition, there were minimal differences in the a<sub>w</sub> and moisture content of the protein filling before and after cooking, suggesting that enclosing a meat, poultry, or meat alternative filling within a dough wrapping maintained moisture in the filling during the cooking process.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100381"},"PeriodicalIF":2.1,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467427","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}
Pub Date : 2024-10-15DOI: 10.1016/j.jfp.2024.100379
Daniel L. Weller , Reese Tierney , Sarah Verlander , Beau B. Bruce , Erica Billig Rose
Understanding disparities in salmonellosis burden is critical for developing effective, equitable prevention programs. Past efforts to characterize disparities were limited in scope and by the analytical methods available when the study was conducted. We aim to address this gap by identifying disparities in salmonellosis incidence between counties with different determinants of health (DOH) profiles. Using national U.S. Laboratory-based Enteric Disease Surveillance (LEDS) data for 1997–2019, age-adjusted county-level salmonellosis incidence/100,000 persons was calculated and linked to publicly available DOH data. We used hurdle counterfactual random forest (CFRF) to quantify, for each DOH, the risk that (i) ≥1 versus no cases were reported by a county, and (ii) when ≥1 case was reported, whether a high (≥16 cases/100,000 persons) or low incidence (≥1 & <4 cases/100,000 persons) was reported. Risk in both models was significantly associated with demographic DOH, suggesting a disparity between counties with different demographic profiles. Risk was also significantly associated with food, healthcare, physical, and socioeconomic environment. The risk was generally greater for counties with more negative food resources, and for under-resourced counties (e.g., fewer healthcare and social services, fewer grocery stores). Risk was also significantly higher if any extreme weather event occurred. The study also found that underreporting and underascertainment appeared to result in underestimation of salmonellosis incidence in economically marginalized and under-resourced communities. Overall, our analyses indicated that, regardless of other county characteristics, extreme weather was associated with increased salmonellosis incidence, and that certain communities were differentially disadvantaged toward a higher incidence. This information can facilitate the development of community-specific prevention efforts.
{"title":"Disparities in Salmonellosis Incidence for US Counties with Different Social Determinants of Health Profiles Are Also Mediated by Extreme Weather: A Counterfactual Analysis of Laboratory Enteric Disease Surveillance (LEDS) Data From 1997 through 2019","authors":"Daniel L. Weller , Reese Tierney , Sarah Verlander , Beau B. Bruce , Erica Billig Rose","doi":"10.1016/j.jfp.2024.100379","DOIUrl":"10.1016/j.jfp.2024.100379","url":null,"abstract":"<div><div>Understanding disparities in salmonellosis burden is critical for developing effective, equitable prevention programs. Past efforts to characterize disparities were limited in scope and by the analytical methods available when the study was conducted. We aim to address this gap by identifying disparities in salmonellosis incidence between counties with different determinants of health (DOH) profiles. Using national U.S. Laboratory-based Enteric Disease Surveillance (LEDS) data for 1997–2019, age-adjusted county-level salmonellosis incidence/100,000 persons was calculated and linked to publicly available DOH data. We used hurdle counterfactual random forest (CFRF) to quantify, for each DOH, the risk that (i) ≥1 versus no cases were reported by a county, and (ii) when ≥1 case was reported, whether a high (≥16 cases/100,000 persons) or low incidence (≥1 & <4 cases/100,000 persons) was reported. Risk in both models was significantly associated with demographic DOH, suggesting a disparity between counties with different demographic profiles. Risk was also significantly associated with food, healthcare, physical, and socioeconomic environment. The risk was generally greater for counties with more negative food resources, and for under-resourced counties (e.g., fewer healthcare and social services, fewer grocery stores). Risk was also significantly higher if any extreme weather event occurred. The study also found that underreporting and underascertainment appeared to result in underestimation of salmonellosis incidence in economically marginalized and under-resourced communities. Overall, our analyses indicated that, regardless of other county characteristics, extreme weather was associated with increased salmonellosis incidence, and that certain communities were differentially disadvantaged toward a higher incidence. This information can facilitate the development of community-specific prevention efforts.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100379"},"PeriodicalIF":2.1,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467421","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}
Pub Date : 2024-10-11DOI: 10.1016/j.jfp.2024.100378
John DeBeer , Erika Rene Blickem , Yadwinder Singh Rana , Deborah Mona Baumgartel , Jon W. Bell
This article evaluates and summarizes Food and Beverages (F&B) recalls managed or mandated by the U.S. Food and Drug Administration (FDA) over the past 20 years: the database includes over 35,000 recalls. For recall classification purposes, the causes were separated into 2 overall categories consisting of product contaminants or processing issues. The product contaminants category was further separated into 5 groups: allergens, biological contaminants, chemical contaminants, foreign objects, and undeclared food colors. The processing issues category was separated into 6 groups: cGMP issues, HACCP issues, manufacturing issues, mislabeling or misbranding, refrigeration issues, and under-processing. Product contaminants accounted for 91% of the F&B recalls, while processing issues accounted for the remaining 9%. Two groups accounted for about 76% of the recalls: biological contamination and allergens. The FDA classifies recalls by the potential severity of the health impact. Over half of the F&B recalls were Class I recalls, and biological contamination and allergens accounted for 96% of those recalls. Listeria monocytogenes was the largest cause of all of the recalls accounting for 7,844 recalls: 22% of the total recalls and 45% of the biological contamination recalls. Salmonella serovars were responsible for 6,597 recalls, including 18% of the total recalls and 38% of the biological recalls. Listeria and Salmonella serovars together resulted in 40% of all of the F&B recalls.
{"title":"An Analysis of Food Recalls in the United States, 2002–2023","authors":"John DeBeer , Erika Rene Blickem , Yadwinder Singh Rana , Deborah Mona Baumgartel , Jon W. Bell","doi":"10.1016/j.jfp.2024.100378","DOIUrl":"10.1016/j.jfp.2024.100378","url":null,"abstract":"<div><div>This article evaluates and summarizes Food and Beverages (F&B) recalls managed or mandated by the U.S. Food and Drug Administration (FDA) over the past 20 years: the database includes over 35,000 recalls. For recall classification purposes, the causes were separated into 2 overall categories consisting of <strong>product contaminants</strong> or <strong>processing issues</strong>. The <strong>product contaminants</strong> category was further separated into 5 groups: allergens, biological contaminants, chemical contaminants, foreign objects, and undeclared food colors. The <strong>processing issues</strong> category was separated into 6 groups: cGMP issues, HACCP issues, manufacturing issues, mislabeling or misbranding, refrigeration issues, and under-processing. <strong>Product contaminants</strong> accounted for 91% of the F&B recalls, while <strong>processing issues</strong> accounted for the remaining 9%. Two groups accounted for about 76% of the recalls: biological contamination and allergens. The FDA classifies recalls by the potential severity of the health impact. Over half of the F&B recalls were Class I recalls, and biological contamination and allergens accounted for 96% of those recalls. <em>Listeria monocytogenes</em> was the largest cause of all of the recalls accounting for 7,844 recalls: 22% of the total recalls and 45% of the biological contamination recalls. <em>Salmonella</em> serovars were responsible for 6,597 recalls, including 18% of the total recalls and 38% of the biological recalls. <em>Listeria</em> and <em>Salmonella</em> serovars together resulted in 40% of all of the F&B recalls.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100378"},"PeriodicalIF":2.1,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142467414","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}
Pub Date : 2024-10-10DOI: 10.1016/j.jfp.2024.100376
Paul Tuan Nguyen, Lawrence Restaino
The Bacillus cereus group is comprised of diverse yet closely related species that are ubiquitous in nature. These Gram-positive, spore-forming bacteria are commonly isolated as potential pathogens in environmental and food samples, and they are also beneficially used in industrial applications such as probiotics or agricultural pesticides. Although phylogenetic and genomic analyses identified eight formally recognized species within the Bacillus cereus group, only five members are currently acknowledged using standardized isolation procedures. Therefore, current enumeration procedures may be inadequate and inaccurate in determining the clinical importance of the B. cereus group and their prevalence in food and environmental sources. In this investigation, the R & F® Bacillus cereus Group Chromogenic Plating Medium (BCG) was developed to target the enzyme phosphatidylcholine phospholipase C (PC-PLC) found widely distributed among the B. cereus group species. The performance evaluations of the plating medium demonstrated a 100% plating productivity ratio, inclusivity, and exclusivity when compared with Trypto Soy Agar (TSA). B. cereus group species, including B. anthracis, B. cereus sensu stricto (s.s.), B. cytotoxicus, B. pseudomycoides, B. mycoides, B. thuringiensis, B. toyonensis, B. weidmannii, and B. weihenstephanensis, formed turquoise-colored colonies on the BCG agar, indicating PC-PLC activity after 24–28 h of incubation at the selected optimal temperature of 35 °C. Furthermore, no significant difference was observed between BCG and TSA when enumerating B. cereus s.s. and B. cytotoxicus artificially inoculated in whey protein powder and ultra-high temperature milk after long-term storage.
{"title":"Isolation and Enumeration of the Bacillus cereus Group Using a Chromogenic Substrate that Targets Phosphatidylcholine Phospholipase C Activity","authors":"Paul Tuan Nguyen, Lawrence Restaino","doi":"10.1016/j.jfp.2024.100376","DOIUrl":"10.1016/j.jfp.2024.100376","url":null,"abstract":"<div><div>The <em>Bacillus cereus</em> group is comprised of diverse yet closely related species that are ubiquitous in nature. These Gram-positive, spore-forming bacteria are commonly isolated as potential pathogens in environmental and food samples, and they are also beneficially used in industrial applications such as probiotics or agricultural pesticides. Although phylogenetic and genomic analyses identified eight formally recognized species within the <em>Bacillus cereus</em> group, only five members are currently acknowledged using standardized isolation procedures. Therefore, current enumeration procedures may be inadequate and inaccurate in determining the clinical importance of the <em>B. cereus</em> group and their prevalence in food and environmental sources. In this investigation, the R &amp; F® <em>Bacillus cereus</em> Group Chromogenic Plating Medium (BCG) was developed to target the enzyme phosphatidylcholine phospholipase C (PC-PLC) found widely distributed among the <em>B. cereus</em> group species. The performance evaluations of the plating medium demonstrated a 100% plating productivity ratio, inclusivity, and exclusivity when compared with Trypto Soy Agar (TSA). <em>B. cereus</em> group species, including <em>B. anthracis</em>, <em>B. cereus sensu stricto</em> (<em>s.s.</em>), <em>B. cytotoxicus</em>, <em>B. pseudomycoides</em>, <em>B. mycoides</em>, <em>B. thuringiensis</em>, <em>B. toyonensis</em>, <em>B. weidmannii</em>, and <em>B. weihenstephanensis</em>, formed turquoise-colored colonies on the BCG agar, indicating PC-PLC activity after 24–28 h of incubation at the selected optimal temperature of 35 °C. Furthermore, no significant difference was observed between BCG and TSA when enumerating <em>B. cereus s.s.</em> and <em>B. cytotoxicus</em> artificially inoculated in whey protein powder and ultra-high temperature milk after long-term storage.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 11","pages":"Article 100376"},"PeriodicalIF":2.1,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142406489","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}
Pub Date : 2024-10-09DOI: 10.1016/j.jfp.2024.100374
Mary Rao , Januana S. Teixeira , Annika Flint, Sandeep Tamber
Surveillance and monitoring of foods for the presence of antimicrobial-resistant (AMR) bacteria are required to assess the risks these bacteria pose to human health. Frequently consumed raw or lightly cooked, live bivalve shellfish such as mussels and oysters can be a source of exposure to AMR bacteria. This study sought to determine the prevalence of third-generation cephalosporin (3GC) and carbapenem-resistant bacteria in live mussel and oyster shellstock available for retail purchase through the course of one calendar year. Just over half of the 180 samples (52%) tested positive for the presence of 3GC-resistant bacteria belonging to thirty distinct bacterial species. Speciation of the isolates was carried out using the Bruker MALDI Biotyper. Serratia spp., Aeromonas spp., and Rahnella spp. were the most frequently isolated groups of bacteria. Antibiotic resistance testing confirmed reduced susceptibility for 3GCs and/or carbapenems in 15 of the 29 Aeromonas isolates. Based on AMR patterns, and species identity, a subset of ten Aeromonas strains was chosen for further characterization by whole genome sequence analysis. Genomic analysis revealed the presence of multiple antibiotic resistance and virulence genes. A number of mobile genetic elements were also identified indicating the potential for horizontal gene transfer. Differences in gene detection by the bioinformatic tools and databases used (ResFinder. CARD RGI, PlasmidFinder, and MobSuite) are discussed. This study highlights the strengths and limitations of using genomics tools to perform hazard characterization of diverse foodborne bacterial species.
{"title":"Hazard Characterization of Antibiotic-resistant Aeromonas spp. Isolated from Mussel and Oyster Shellstock Available for Retail Purchase in Canada","authors":"Mary Rao , Januana S. Teixeira , Annika Flint, Sandeep Tamber","doi":"10.1016/j.jfp.2024.100374","DOIUrl":"10.1016/j.jfp.2024.100374","url":null,"abstract":"<div><div>Surveillance and monitoring of foods for the presence of antimicrobial-resistant (AMR) bacteria are required to assess the risks these bacteria pose to human health. Frequently consumed raw or lightly cooked, live bivalve shellfish such as mussels and oysters can be a source of exposure to AMR bacteria. This study sought to determine the prevalence of third-generation cephalosporin (3GC) and carbapenem-resistant bacteria in live mussel and oyster shellstock available for retail purchase through the course of one calendar year. Just over half of the 180 samples (52%) tested positive for the presence of 3GC-resistant bacteria belonging to thirty distinct bacterial species. Speciation of the isolates was carried out using the Bruker MALDI Biotyper. <em>Serratia</em> spp., <em>Aeromonas</em> spp., and <em>Rahnella</em> spp. were the most frequently isolated groups of bacteria. Antibiotic resistance testing confirmed reduced susceptibility for 3GCs and/or carbapenems in 15 of the 29 <em>Aeromonas</em> isolates. Based on AMR patterns, and species identity, a subset of ten <em>Aeromonas</em> strains was chosen for further characterization by whole genome sequence analysis. Genomic analysis revealed the presence of multiple antibiotic resistance and virulence genes. A number of mobile genetic elements were also identified indicating the potential for horizontal gene transfer. Differences in gene detection by the bioinformatic tools and databases used (ResFinder. CARD RGI, PlasmidFinder, and MobSuite) are discussed. This study highlights the strengths and limitations of using genomics tools to perform hazard characterization of diverse foodborne bacterial species.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 11","pages":"Article 100374"},"PeriodicalIF":2.1,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142391042","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}
Pub Date : 2024-10-09DOI: 10.1016/j.jfp.2024.100375
Stephen E. Edache , Vanessa Horton , Diana M. Dewsbury , Leigh Ann George , Xiaorong Shi , T.G. Nagaraja , Sherri Trujillo , Ryan Algino , Tom S. Edrington , David G. Renter , Natalia Cernicchiaro
This study aimed to determine whether the farm-level use of a Saccharomyces cerevisiae-based postbiotic was associated with Salmonella prevalence and concentration, serotype diversity, and antimicrobial resistance in the subiliac lymph nodes (LN) of cull dairy cows. In collaboration with two commercial processing plants in the Southwestern (SW) and Northeastern (NE) regions of the U.S., cull dairy cattle lots processed in the same week from dairy farms that fed or not the postbiotic were sampled. Up to 20 LN were collected from dairy cattle from each supplier farm at least once every season. Samples were analyzed for Salmonella by culture and quantitative PCR methods, and isolates were subjected to serotype identification and antimicrobial susceptibility testing. Although a numerically lower prevalence was observed, the preharvest administration of the postbiotic was not significantly associated with Salmonella prevalence in cull dairy cattle. However, Salmonella prevalence significantly varied by region; the SW region showed a higher prevalence than the NE region. Whereas dominant Salmonella serotypes included Montevideo, Mbandaka, Muenster, Cerro, Meleagridis, and Anatum, the probability of isolating a dominant serotype did not significantly vary by feed additive status (FAS) or region, but varied by season. Up to 34 isolates (out of 391) exhibited resistance to each antimicrobial, with the highest number of isolates exhibiting resistance to streptomycin and ciprofloxacin; however, this did not significantly vary by FAS, season, or region. The precise reasons for the lack of effectiveness of the postbiotic in reducing Salmonella burden are unknown; however, varied administration durations of the postbiotic due to culling at different lactation cycle stages or during dry periods may have hindered its impact, especially if dairy cows were culled early. Other factors may include dietary components, farm management practices, and external environmental influences.
{"title":"Evaluation of a Postbiotic on Salmonella enterica Prevalence, Serotype Diversity, and Antimicrobial Resistance in the Subiliac Lymph Nodes of Cull Dairy Cattle","authors":"Stephen E. Edache , Vanessa Horton , Diana M. Dewsbury , Leigh Ann George , Xiaorong Shi , T.G. Nagaraja , Sherri Trujillo , Ryan Algino , Tom S. Edrington , David G. Renter , Natalia Cernicchiaro","doi":"10.1016/j.jfp.2024.100375","DOIUrl":"10.1016/j.jfp.2024.100375","url":null,"abstract":"<div><div>This study aimed to determine whether the farm-level use of a <em>Saccharomyces cerevisiae</em>-based postbiotic was associated with <em>Salmonella</em> prevalence and concentration, serotype diversity, and antimicrobial resistance in the subiliac lymph nodes (LN) of cull dairy cows. In collaboration with two commercial processing plants in the Southwestern (SW) and Northeastern (NE) regions of the U.S., cull dairy cattle lots processed in the same week from dairy farms that fed or not the postbiotic were sampled. Up to 20 LN were collected from dairy cattle from each supplier farm at least once every season. Samples were analyzed for <em>Salmonella</em> by culture and quantitative PCR methods, and isolates were subjected to serotype identification and antimicrobial susceptibility testing. Although a numerically lower prevalence was observed, the preharvest administration of the postbiotic was not significantly associated with <em>Salmonella</em> prevalence in cull dairy cattle. However, <em>Salmonella</em> prevalence significantly varied by region; the SW region showed a higher prevalence than the NE region. Whereas dominant <em>Salmonella</em> serotypes included Montevideo, Mbandaka, Muenster, Cerro, Meleagridis, and Anatum, the probability of isolating a dominant serotype did not significantly vary by feed additive status (FAS) or region, but varied by season. Up to 34 isolates (out of 391) exhibited resistance to each antimicrobial, with the highest number of isolates exhibiting resistance to streptomycin and ciprofloxacin; however, this did not significantly vary by FAS, season, or region. The precise reasons for the lack of effectiveness of the postbiotic in reducing <em>Salmonella</em> burden are unknown; however, varied administration durations of the postbiotic due to culling at different lactation cycle stages or during dry periods may have hindered its impact, especially if dairy cows were culled early. Other factors may include dietary components, farm management practices, and external environmental influences.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100375"},"PeriodicalIF":2.1,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142391041","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}
Pub Date : 2024-10-05DOI: 10.1016/j.jfp.2024.100371
Rosa A. Safitri , Esther D. van Asselt , Judith Müller-Maatsch , Susanne Vogelgsang , Tamara Dapcevic-Hadnadev , Monique de Nijs
Food safety is a shared responsibility of all actors along the food supply chain. Changes in the primary production system can affect food safety hazards along the supply chain. This highlights the need for a framework that enables primary producers (i.e., farmers) to assess the potential food safety hazards and, if needed, to apply control measures. This paper presents a generic food safety assessment (GFSA) framework that has been developed based on Hazard Analysis and Critical Control Point (HACCP). The proposed framework was applied to a case study, i.e., the transition from sole cropping of oats to intercropping of oats with lupins. The application of the GFSA framework enabled the evaluation of potential changes in food safety hazards from this transition and the establishment of appropriate control measures. In addition, GFSA users can employ the results to support decision-making process. Our case study showed that implementing GFSA can be challenging for smallholder or individual farmers and may need coordinated action. Finally, effective and transparent communication is critical for managing food safety along the food supply chain, including when changes are implemented in primary production.
{"title":"Generic Food Safety Assessment: A Framework to Evaluate Food Safety Hazards Emerging from Change(s) in the Primary Production System – A Case Study Involving Intercropping","authors":"Rosa A. Safitri , Esther D. van Asselt , Judith Müller-Maatsch , Susanne Vogelgsang , Tamara Dapcevic-Hadnadev , Monique de Nijs","doi":"10.1016/j.jfp.2024.100371","DOIUrl":"10.1016/j.jfp.2024.100371","url":null,"abstract":"<div><div>Food safety is a shared responsibility of all actors along the food supply chain. Changes in the primary production system can affect food safety hazards along the supply chain. This highlights the need for a framework that enables primary producers (i.e., farmers) to assess the potential food safety hazards and, if needed, to apply control measures. This paper presents a generic food safety assessment (GFSA) framework that has been developed based on Hazard Analysis and Critical Control Point (HACCP). The proposed framework was applied to a case study, i.e., the transition from sole cropping of oats to intercropping of oats with lupins. The application of the GFSA framework enabled the evaluation of potential changes in food safety hazards from this transition and the establishment of appropriate control measures. In addition, GFSA users can employ the results to support decision-making process. Our case study showed that implementing GFSA can be challenging for smallholder or individual farmers and may need coordinated action. Finally, effective and transparent communication is critical for managing food safety along the food supply chain, including when changes are implemented in primary production.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 11","pages":"Article 100371"},"PeriodicalIF":2.1,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142381052","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}
Pub Date : 2024-10-05DOI: 10.1016/j.jfp.2024.100370
David O. Edache , Joaquin Baruch , Wanda Kreikemeier , Tiruvoor G. Nagaraja , David R. Renter , Dmitriy Smolensky , Natalia Cernicchiaro
Our objectives were to determine whether the feedlot-level use of a direct-fed microbial (DFM; Lactobacillus animalis LA51 and Propionibacterium freudenreichii PF24; Bovamine Defend®, 2 × 109 CFU/g) was associated with fecal prevalence and concentration of E. coli O157:H7, and determine pen- and feedlot-level risk factors associated with fecal E. coli O157:H7 prevalence in cattle pens from commercial feedlot operations. Twenty commercial feedlots in Nebraska, ten that included DFM (DFM) and ten that did not (no-DFM), were sampled during the summer of 2017. In each sampling month, 22 pen-floor fecal samples were collected from three pens in each feedlot. Samples were subjected to cultural and molecular procedures for the detection of E. coli O157:H7 (immunomagnetic separation, plating on selective media, followed by PCR confirmation) and spiral plating for quantification. A total of 1,320 samples from 180 pens of finishing cattle belonging to 20 feedlots, which were sampled three times throughout a 12-week period, were processed and tested. Across all feedlots and sampling months, the mean within-pen prevalence was 13.5% (95% CI = 2.6–47.4%). The association between DFM status and the within-pen prevalence of E. coli O157:H7 depended significantly (p < 0.05) on the sampling month. The second sampling month between late July and mid-August corresponded to the highest within-pen prevalence estimates reported in this study, with no-DFM pens having a higher prevalence than DFM pens. After accounting for the DFM status, and based on multivariable analyses, sampling month, average pen body weight, and weather conditions were significantly associated with the within-pen fecal prevalence of E. coli O157:H7. Collectively, these findings demonstrate that the use of a DFM containing Lactobacillus animalis LA51 and Propionibacterium freudenreichii PF26 in feedlots showed potential in reducing fecal E. coli O157:H7 prevalence in cattle during times when prevalence peaks.
{"title":"Investigation of Feedlot-level Use of a Direct-fed Microbial on Fecal Shedding of E. coli O157:H7","authors":"David O. Edache , Joaquin Baruch , Wanda Kreikemeier , Tiruvoor G. Nagaraja , David R. Renter , Dmitriy Smolensky , Natalia Cernicchiaro","doi":"10.1016/j.jfp.2024.100370","DOIUrl":"10.1016/j.jfp.2024.100370","url":null,"abstract":"<div><div>Our objectives were to determine whether the feedlot-level use of a direct-fed microbial (DFM; <em>Lactobacillus animalis</em> LA51 and <em>Propionibacterium freudenreichii</em> PF24; Bovamine Defend®, 2 × 10<sup>9</sup> CFU/g) was associated with fecal prevalence and concentration of <em>E. coli</em> O157:H7, and determine pen- and feedlot-level risk factors associated with fecal <em>E. coli</em> O157:H7 prevalence in cattle pens from commercial feedlot operations. Twenty commercial feedlots in Nebraska, ten that included DFM (DFM) and ten that did not (no-DFM), were sampled during the summer of 2017. In each sampling month, 22 pen-floor fecal samples were collected from three pens in each feedlot. Samples were subjected to cultural and molecular procedures for the detection of <em>E. coli</em> O157:H7 (immunomagnetic separation, plating on selective media, followed by PCR confirmation) and spiral plating for quantification. A total of 1,320 samples from 180 pens of finishing cattle belonging to 20 feedlots, which were sampled three times throughout a 12-week period, were processed and tested. Across all feedlots and sampling months, the mean within-pen prevalence was 13.5% (95% CI = 2.6–47.4%). The association between DFM status and the within-pen prevalence of <em>E. coli</em> O157:H7 depended significantly (<em>p</em> < 0.05) on the sampling month. The second sampling month between late July and mid-August corresponded to the highest within-pen prevalence estimates reported in this study, with no-DFM pens having a higher prevalence than DFM pens. After accounting for the DFM status, and based on multivariable analyses, sampling month, average pen body weight, and weather conditions were significantly associated with the within-pen fecal prevalence of <em>E. coli</em> O157:H7. Collectively, these findings demonstrate that the use of a DFM containing <em>Lactobacillus animalis</em> LA51 and <em>Propionibacterium freudenreichii</em> PF26 in feedlots showed potential in reducing fecal <em>E. coli</em> O157:H7 prevalence in cattle during times when prevalence peaks.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 11","pages":"Article 100370"},"PeriodicalIF":2.1,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142391043","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}
Pub Date : 2024-10-05DOI: 10.1016/j.jfp.2024.100372
Ian M. Klug , Bradley P. Marks , Teresa M. Bergholz , Sanghyup Jeong
Recent outbreaks and recalls linked to flour-based products have highlighted the need for improved cleaning methods in low-moisture environments. The factors affecting adhesion forces of flour particles, and the vacuum cleaning methodologies to overcome these forces, need to be better understood. The objectives of this study were to: (1) Measure electrostatic charge build-up in flour under different environmental conditions (20, 40, 60% relative humidity at room temperature), (2) quantify how powder size (US standard No. 60–80 or 80–100 mesh), electrostatic charge (charged and uncharged), and relative humidity impact the force required to remove the powder from an electropolished 304 stainless steel coupon (8 × 8 × 0.2 cm), and (3) determine the most effective vacuum nozzle angle (0, 45, 90° relative to the surface) for cleaning. Chargeability (nC) of flour samples was assessed using Faraday cup electrometry, while the surface adhesion force of the flour particles was measured using a custom-built impact tester. The surface cleanliness after vacuum treatments was assessed using ATP (adenosine triphosphate) swabs and a luminometer. Charged flour samples at 20% relative humidity (RH) exhibited a significantly higher charge compared to those at 40 and 60% RH. Within the 60–80 mesh range, charged flour showed higher adhesion rates than uncharged samples at both 20 and 40% RH. However, in the 80–100 mesh range, charged flour did not show a significant difference in adhesion when compared to uncharged samples at any RH level. Additionally, at 60% RH, surface residues measured by ATP were significantly lower for a vacuum angle of 90° than for 0° across both 60–80 mesh and 80–100 mesh size ranges of wheat flour. The vacuum cleaning treatment proved capable of overcoming the increase in adhesion from triboelectric forces; however, trace flour residues were still detected on stainless steel surfaces postvacuuming, indicating that vacuuming alone may be insufficient.
{"title":"Factors Affecting the Adhesion of Flour Particles to Stainless-steel Surfaces and Vacuum Dry-cleaning","authors":"Ian M. Klug , Bradley P. Marks , Teresa M. Bergholz , Sanghyup Jeong","doi":"10.1016/j.jfp.2024.100372","DOIUrl":"10.1016/j.jfp.2024.100372","url":null,"abstract":"<div><div>Recent outbreaks and recalls linked to flour-based products have highlighted the need for improved cleaning methods in low-moisture environments. The factors affecting adhesion forces of flour particles, and the vacuum cleaning methodologies to overcome these forces, need to be better understood. The objectives of this study were to: (1) Measure electrostatic charge build-up in flour under different environmental conditions (20, 40, 60% relative humidity at room temperature), (2) quantify how powder size (US standard No. 60–80 or 80–100 mesh), electrostatic charge (charged and uncharged), and relative humidity impact the force required to remove the powder from an electropolished 304 stainless steel coupon (8 × 8 × 0.2 cm), and (3) determine the most effective vacuum nozzle angle (0, 45, 90° relative to the surface) for cleaning. Chargeability (nC) of flour samples was assessed using Faraday cup electrometry, while the surface adhesion force of the flour particles was measured using a custom-built impact tester. The surface cleanliness after vacuum treatments was assessed using ATP (adenosine triphosphate) swabs and a luminometer. Charged flour samples at 20% relative humidity (RH) exhibited a significantly higher charge compared to those at 40 and 60% RH. Within the 60–80 mesh range, charged flour showed higher adhesion rates than uncharged samples at both 20 and 40% RH. However, in the 80–100 mesh range, charged flour did not show a significant difference in adhesion when compared to uncharged samples at any RH level. Additionally, at 60% RH, surface residues measured by ATP were significantly lower for a vacuum angle of 90° than for 0° across both 60–80 mesh and 80–100 mesh size ranges of wheat flour. The vacuum cleaning treatment proved capable of overcoming the increase in adhesion from triboelectric forces; however, trace flour residues were still detected on stainless steel surfaces postvacuuming, indicating that vacuuming alone may be insufficient.</div></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 12","pages":"Article 100372"},"PeriodicalIF":2.1,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142381051","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}
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