Food Control最新文献

{"title":"Fenton-like catalytic MOFs driving electrochemical aptasensing toward tracking lead pollution in pomegranate fruit","authors":"Wenjie Lu ,&nbsp;Xiaoli Dai ,&nbsp;Renqing Yang ,&nbsp;Zeyan Liu ,&nbsp;Haili Chen ,&nbsp;Yanfeng Zhang ,&nbsp;Xinai Zhang","doi":"10.1016/j.foodcont.2024.111006","DOIUrl":"10.1016/j.foodcont.2024.111006","url":null,"abstract":"<div><div>Pomegranate is very favored but highly susceptible to lead contamination that threatens consumer health, and thereby it is essential to establish efficient modes to monitor lead level in pomegranate. A specific and sensitive electrochemical sensor was developed for assessing lead pollution in pomegranate based on Pb²⁺-dependent DNAzyme as recognition receptor and metal-organic frameworks (MOFs) for signal output. Particularly, the used MOFs exhibited Fenton-like catalytic functions toward methylene blue (MB) as electroactive medium. Integrating with gold nanoparticles (AuNPs), the Fenton-like MOFs showed high sensitivity for electrochemical detection of Pb²⁺ in pomegranate. Moreover, benefiting from the specific recognition of DNAzyme to Pb²⁺, the adjustable strategy was achieved, in which the approaching MB led to a higher signal with the absence of Pb²⁺ while the detached MB gave rise to a lower signal with the presence of Pb²⁺. With the use of Fenton-like catalytic MOFs driving electrochemical aptasensing interface, this simplified detection pattern was endowed with sensitive assessment of lead pollution level in pomegranate, highlighting its promising potential in evaluating the safety of foodstuffs.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111006"},"PeriodicalIF":5.6,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization and coating application of composite gelatin packaging containing eucalyptus leaf essential oil liposome and phage endolysin for preservation of pacific white shrimp (Penaeus vannamei)","authors":"Chan Zhong ,&nbsp;Shi-wei Bao ,&nbsp;Kai-sheng Shen ,&nbsp;Mei Shu ,&nbsp;Jie-ting Geng ,&nbsp;Guo-ping Wu","doi":"10.1016/j.foodcont.2024.111017","DOIUrl":"10.1016/j.foodcont.2024.111017","url":null,"abstract":"<div><div>Shrimp are highly susceptible to spoilage during cold storage because of microbial growth and lipid oxidation. This study presents the development and characterization of a novel composite gelatin packaging that incorporates eucalyptus leaf essential oil liposome (EEOL) and phage endolysin (rLys). It also assesses the effectiveness of coating application for shrimp preservation to provide an effective strategy. The addition of EEOL and rLys to gelatin packaging not only enhanced film flexibility (13.16%–13.42%) and reduced oxygen permeability (0.95-0.96 × 10⁻⁷ g m⁻¹·s⁻¹), but also endowed the films with antioxidant (DPPH radical scavenging rate of 67.14%–67.28%) and antimicrobial properties (complete inhibition at low titers and a reduction of 3.00–4.05 log₁₀ CFU/mL at high titers). In the shrimp coating preservation experiment, the quality of untreated shrimp started to deteriorate on the 3rd day. In contrast, the pH values, total volatile base nitrogen (TVB-N) content, and total viable count (TVC) of shrimp with the composite coatings on the 7th day were 7.28, 154.02–175.08 mg/kg, and 4.34–5.34 log₁₀ CFU/g, respectively, remaining within the limits of the Chinese national standard. Moreover, the release of EEOL from the composite coatings led to thiobarbituric acid values (TBA) of 0.19–0.21 mg malondialdehyde (MDA)/kg on the 5th and 7th day, respectively. Additionally, rLys in the coating significantly decreased the numbers of <em>Escherichia coli</em> O157:H7 and <em>Salmonella enteritidis</em> in the shrimp body by 1.04–1.06 log₁₀ CFU/g and 1.13–1.14 log₁₀ CFU/g, respectively. These results suggest that the synergistic effect of EEOL and rLys in composite gelatin coating, especially the Ge-EEOL-rLys₆₀, can extend the preservation period of shrimp to 5 d or even longer, thereby providing the possibility of maintaining shrimp freshness and safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111017"},"PeriodicalIF":5.6,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of high-hydrostatic pressure to extend shelf life of miso-marinated escolar loins during cold storage","authors":"Pi-Chen Wei ,&nbsp;Chung-Saint Lin ,&nbsp;Yi-Chen Lee ,&nbsp;Chi Kang ,&nbsp;Chia-Hung Kuo ,&nbsp;Todd Hsu ,&nbsp;Yung-Hsiang Tsai","doi":"10.1016/j.foodcont.2024.111031","DOIUrl":"10.1016/j.foodcont.2024.111031","url":null,"abstract":"<div><div>The changes in the microbiological and chemical qualities of escolar meat following high-pressure processing (HPP) (300–600 MPa, 5 min) along with miso marinade for 15 days with refrigeration were evaluated. Miso marinade and HPP treatment of escolar meat had synergistic inactivating effects on microorganisms that were more pronounced at higher pressures. In addition, when stored at 4 °C, the combination of miso marinade and HPP treatment significantly delayed microbial growth and total volatile basic nitrogen (TVBN) production and inhibited pH changes. Using TVBN &lt;25 mg/100 g as the criterion for freshness, miso marinade and HPP treatment (300–600 MPa) extended the refrigerated storage period from 3 days without treatment and 6 days with miso marinade alone to 15 days. In addition, high-throughput sequencing analysis showed that the combination of miso marinade and HPP treatment significantly altered the microbiome of the fish during refrigeration, thereby slowing the spoilage process. This study demonstrated that miso marinade along with HPP treatment can improve color and texture, inhibit microbial growth, delay quality deterioration, and prolong the shelf life of fish meat. Therefore, high pressure together with miso marinade is an effective hurdle technique for improving the quality and freshness of aquatic products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111031"},"PeriodicalIF":5.6,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A closer look at infant food safety: A comprehensive review comparing contaminants across different food sources","authors":"Sergio Roman ,&nbsp;Luisma Sanchez-Siles","doi":"10.1016/j.foodcont.2024.111018","DOIUrl":"10.1016/j.foodcont.2024.111018","url":null,"abstract":"<div><div>Parents' concerns about baby food safety are growing, particularly because infants are more vulnerable to food contaminants than adults. Recent evidence revealing high levels of substances like arsenic and lead in baby foods call for a thorough exploration of contaminants in various infant diets. The objective of this article is to compare the levels of contaminants in Commercial Baby Foods (CBFs) in comparison to Homemade Baby Foods (HMBFs), and Common Foods (CFs), to assess their relative safety for infants. A comprehensive review of studies published between January 2007 and February 2024 was conducted, focusing on original contaminant data in CBFs, HMBFs, and CFs for infants aged 6 months to 3 years. Out of 880 initial publications, 46 studies were selected. The findings reveal that CBFs generally contained lower levels of pesticides, fertilizer residues and toxins in comparison to HMBFs and CFs, while heavy metal and environmental contaminant levels were comparable across all three food types. Process contaminants and packaging substances were higher in CFs compared to CBFs. This complexity calls for a shift in the infant food safety discussion, promoting an evidence-based assessment of all food sources, including common foods. Additionally, our findings challenge the general belief that HMBFs are inherently safer than CBFs in terms of contaminant levels, suggesting that this view may be overly simplistic. These results highlight the need for unified safety standards across all food types, as stricter regulations for commercial baby foods do not extend to common foods used in homemade meals.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111018"},"PeriodicalIF":5.6,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A volatilomic approach using ion mobility and mass spectrometry combined with multivariate chemometrics for the assessment of lemon juice quality","authors":"Claudia Giménez-Campillo ,&nbsp;Natalia Arroyo-Manzanares ,&nbsp;Natalia Campillo ,&nbsp;Miriam Cristina Díaz-García ,&nbsp;Pilar Viñas","doi":"10.1016/j.foodcont.2024.111027","DOIUrl":"10.1016/j.foodcont.2024.111027","url":null,"abstract":"<div><div>Lemon (Citrus limon (L.) Burm.) is a citrus fruit known for its high nutritional value and potent antioxidant activity. Lemon juice, obtained by squeezing the fruit, is widely used in the kitchen for its acidic taste to flavour dishes and drinks. It has also been attributed with various medicinal properties to treat conditions such as sore throat, fever, rheumatism and hypertension. Ensuring the quality and safety of lemon juice, as well as its geographical origin, is not easy due to the scarcity of analytical methods available for this purpose, which makes it difficult to detect adulterations. To meet this challenge of testing the authenticity and safety of lemon juice, multiple physicochemical parameters need to be evaluated, which is expensive and time-consuming, so it is of great interest to develop an alternative simple method. In this research, two alternative analytical methods were developed and optimized for the analysis of lemon juice samples based on headspace gas chromatography coupled to both mass spectrometry (HS-GC-MS) or ion mobility spectrometry (HS-GC-IMS). These new methods were compared with the method currently used in the food industry for quality control of juices, which is Fourier transform near infrared spectroscopy (FT-NIR). A total of 159 samples belonging to different lemon varieties were analysed by measuring the physicochemical parameters, FT-NIR spectra and fingerprinting of the juice samples based on the total volatile compounds profile by GC-MS and GC-IMS. Partial least squares (PLS) regression models were then constructed and all models were validated by paired tests with the values measured by the reference chemical methods. The models developed confirm that both HS-GC-MS and HS-GC-IMS methods are viable alternatives for predicting physicochemical parameters and ensuring lemon juice quality. Finally, the data were used to build chemometric models using orthogonal partial least squares discriminant analysis (OPLS-DA) to distinguish lemon juices according to the lemon variety used in their manufacture. Very promising models were obtained with the HS-GC-MS and HS-GC-IMS data, suggesting the potential use of the volatile profile for lemon variety confirmation. Consequently, fingerprinting represents an alternative proposal to the conventional method applied in the food industry based on the use of chemical reference parameters or the use of the NIR technique.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111027"},"PeriodicalIF":5.6,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comparative study concerning the sensory, physicochemical, bacteriological, nutritional quality, heavy metal content, and health risk assessment of some low-cost fish species","authors":"Nermeen M.L. Malak,&nbsp;Heba H.S. Abdel-Naeem,&nbsp;Abdelsalam A. Abdelsalam,&nbsp;Gehad A. Ezzat","doi":"10.1016/j.foodcont.2024.111023","DOIUrl":"10.1016/j.foodcont.2024.111023","url":null,"abstract":"<div><div>Investigating fish quality, nutritional content, and health risk assessment for heavy metals can provide important guidance on eating seafood and protecting human health. Accordingly, the current research aimed to assess the quality and safety of some extensively consumed fish and recognize more types of fish widely available in Egypt with reasonable costs, high nutritional values, good quality, and safe for human consumption. To achieve this goal, 100 fresh fish samples including red porgy, sardine, eel fish, grass carp, and common carp (20 from each) were taken from local fish markets in Giza and examined for chemical composition, bacteriological quality, deterioration criteria, sensory attributes, heavy metal contents, and health risk assessment. Among the examined fish, red porgy exhibited significantly higher protein and sensory scores along with significantly lower fat, bacterial count, pH, total volatile base nitrogen, and trimethylamine values in contrast to carp fish. Nevertheless, sardine and eel fish obtained the highest values of thiobarbituric acid, free fatty acid, and acid number versus red porgy. Surprisingly, the concentrations of lead in grass carp fish, mercury in all examined samples, as well as arsenic in common carp fish, were lower than the detectable limits. Despite the target hazard quotient and hazard index of all examined heavy metals being below 1 in all fish samples, it could not be confirmed that eating such fish causes acceptable non-carcinogenic health risks due to exposure from fish consumption does not account for the total daily exposure to the heavy metal from all dietary sources. Moreover, the carcinogenic risk of all examined heavy metals in fish samples was higher than 10⁻⁶ indicating a high risk of carcinogenicity which needs great efforts to be reduced to the safe limits. In conclusion, the current study provides beneficial data to Egyptian society for choosing seafood with high nutritional value, good quality, and affordable prices.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111023"},"PeriodicalIF":5.6,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Treatment of table olives with 1-methylcyclopropene, heat shock, and dimethyl dicarbonate impacts the microbial fermentation profile and composition of the fruit biofilm","authors":"Elio López-García,&nbsp;Antonio Benítez-Cabello,&nbsp;Francisco Rodríguez-Gómez,&nbsp;Virginia Martín-Arranz,&nbsp;Verónica Romero-Gil,&nbsp;Francisco Noé Arroyo-López,&nbsp;Antonio Garrido-Fernández","doi":"10.1016/j.foodcont.2024.111021","DOIUrl":"10.1016/j.foodcont.2024.111021","url":null,"abstract":"<div><div>In this study, we used an experimental design to assess the influence of 1-methylcyclopropene (1-MCP), a mild heat shock, and dimethyl dicarbonate (DMDC) on microbial evolution in brines and the biofilm composition of Spanish-style and naturally fermented table olives. Data were statistically analyzed using classical and compositional data analysis (CoDA). In the brines, the natural processing style raised the presence of yeast/fungi, while heat shock increased the populations of lactic acid bacteria populations. The interaction among heat shock, natural fermentation, and DMDC favored the survival of Enterobacteriaceae<em>.</em> Concerning biofilms, the metataxonomic analysis showed that the five most frequently detected bacterial genera were <em>Lactiplantibacillus</em> (66.79%), <em>Secundilactobacillus</em> (15.12%), <em>Pediococcus</em> (7.50%), <em>Marinilactibacillus</em> (4.92%), and <em>Enterobacter</em> (3.88%), while most common fungal genera were <em>Saccharomyces</em> (63.13%), <em>Bannoa</em> (11.49%), <em>Candida</em> (8.34%), <em>Wickerhamomyces</em> (4.15%), and <em>Kluyveromyces</em> (2.04%). Treatments also affected microbial diversity in biofilms. Adding DMDC significantly reduced the number of bacterial taxa compared to untreated olives. Additionally, the Spanish-style processing resulted in lower bacterial diversity. In contrast, fungi displayed an opposite trend, with the highest similarity found in naturally processed olives. CoDA revealed that the bacterial genera <em>Marinilactibacillus</em> and <em>Lactiplantibacillus</em> were characteristic of Spanish-style olives, while <em>Secundilactobacillus</em> and <em>Pediococcus</em> were associated with naturally processed olives. For fungi, <em>Saccharomyces</em> was related to both Spanish-style and naturally processed olives. The results indicate that the treatments influenced bacterial and fungal populations in brines and olive biofilms and their relationships. These effects may help modulate/control the microbial evolution during olive fermentation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111021"},"PeriodicalIF":5.6,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The relationship of food safety culture elements: A serial mediation model","authors":"Diogo Thimoteo da Cunha ,&nbsp;Carolina Bottini Prates ,&nbsp;Isabela Gomes Canuto ,&nbsp;Elke Stedefeldt ,&nbsp;Pieternel Arianne Luning ,&nbsp;Laís Mariano Zanin","doi":"10.1016/j.foodcont.2024.111022","DOIUrl":"10.1016/j.foodcont.2024.111022","url":null,"abstract":"<div><div>Nowadays, food safety culture (FS-culture) is widely acknowledged as a critical factor influencing food safety outcomes, prompting extensive research in this domain. Although previous studies have explored the elements and benefits of FS-culture, limited attention has been given to the relationship among these elements. This study aims to address this gap by examining the mediating role of communication, management systems and processes, and the work environment in the relationship between leadership and commitment - two key elements of FS-culture. A serial mediation model was tested using data from 471 food handlers across 37 Brazilian food service establishments. FS-culture was assessed using a self-administered questionnaire comprising 31 indicators, which evaluated five core elements: 1) leadership, 2) communication, 3) management systems and processes, 4) environment, and 5) commitment. Mediation analysis was conducted using PROCESS macro. The results suggest that leadership indirectly influences commitment and its effect is mediated through a sequential process involving communication, management systems and processes, and the work environment. Commitment is positively and directly affected by communication, management systems and processes, and the work environment. The serial mediation model illustrates the relationship between the investigated FS-culture elements, underscoring the importance of a holistic approach to fostering a strong FS-culture. Interventions aimed at improving FS-culture should prioritise leadership development, enhance communication strategies, implement robust management systems and processes, and cultivate a supportive work environment. Future research is warranted to explore the generalisability of these findings across diverse cultural and organisational contexts, providing a broader understanding of the mechanisms driving FS-culture in various settings.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111022"},"PeriodicalIF":5.6,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid and noncontact identification of soybean flour in edible insect using NIR spectral imager: A case study in Protaetia brevitarsis seulensis powder","authors":"Reza Adhitama Putra Hernanda ,&nbsp;Juntae Kim ,&nbsp;Mohammad Akbar Faqeerzada ,&nbsp;Hanim Zuhrotul Amanah ,&nbsp;Byoung-Kwan Cho ,&nbsp;Moon S. Kim ,&nbsp;Insuck Baek ,&nbsp;Hoonsoo Lee","doi":"10.1016/j.foodcont.2024.111019","DOIUrl":"10.1016/j.foodcont.2024.111019","url":null,"abstract":"<div><div>Edible insects are notably considered novel foods with high amounts of protein, making them valuable. There are still no reported cases of edible insect adulteration, but there is a potential issue as valuable products, particularly during supply chains. This work demonstrated the feasibility of near-infrared hyperspectral imaging (NIR-HSI), ranging from 1000 nm to 2100 nm, for rapid and nondestructive identification of soybean flour in <em>Protaetia brevitarsis seulensis</em> (PBS) powder. Three different approaches to soybean flour detection were realized by using an extended principal component analysis (PCA), data-driven-soft independent modelling of class analogy (DD-SIMCA), and regression algorithms, namely partial least squares regression (PLSR) and one-dimensional convolutional neural networks (1D-CNN). Our study demonstrated that extended PCA for soybean flour pixel identification showed a poor linear correlation (R² = 0.835) and the error (RMSE = 12.39%) between the identified soybean flour pixel and its actual concentrations. By employing DD-SIMCA, 100% accuracy was achieved, allowing the superior performance of one-class classification method. In conjunction with regression methods, 1D-CNN with the Savitzky-Golay first derivative (SG1) spectra generated the optimum prediction accuracy, indicated by an R²_P of 0.99, an RMSEP of 1.15%, and an RPD of 12.92. Furthermore, a chemical image derived from the 1D-CNN showed a clear visualization of adulterated PBS. Finally, NIR-HSI optimized with a 1D-CNN model could be a promising technique for the identification of soybean flour in PBS powder in a nondestructive manner.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111019"},"PeriodicalIF":5.6,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced steam-sanitizer strategies for eliminating Listeria biofilms on food-contact surfaces","authors":"Zi Hua ,&nbsp;Frank Younce ,&nbsp;Barbara Rasco ,&nbsp;Dojin Ryu ,&nbsp;Juming Tang ,&nbsp;Mei-Jun Zhu","doi":"10.1016/j.foodcont.2024.111020","DOIUrl":"10.1016/j.foodcont.2024.111020","url":null,"abstract":"<div><div>Food processing equipment contaminated with <em>Listeria monocytogenes</em> is a major cause of listeriosis outbreaks implicated in various fresh produce, highlighting the need for effective surface sanitization strategies to eliminate this pathogen from food-contact surfaces. This study evaluated the effectiveness of steam treatments at temperatures ranging from 100 to 142 °C, with or without chemical sanitizers, against <em>L</em><em>isteria</em> <em>innocua</em> (a surrogate for <em>L. monocytogenes</em>) biofilms on stainless steel (SS), polyester (PET), and rubber surfaces. Seven-day-old <em>L. innocua</em> biofilms on these surfaces were subjected to short-time steam treatments at 100, 125, and 142 °C, either alone or in combination with 10 ppm peroxyacetic acid (PAA) or quaternary ammonium compound (QAC). Culturable <em>L.</em> <em>innocua</em> cells were then detached and enumerated. Results showed that steam treatments exhibited quick killing efficacy during the come-up time (CUT, 8–12 s), regardless of steam temperatures or surface materials. For example, steam CUT at 100–142 °C led to reductions of culturable <em>L. innocua</em> by 3.0–4.2 log₁₀ CFU/coupon on SS, 2.5–2.9 log₁₀ CFU/coupon on PET, and 2.4–2.8 log₁₀ CFU/coupon on rubber, respectively. However, killing rates decreased beyond the CUT and with extended steam exposure, showing more pronounced survival tails on PET and rubber compared to SS. To enhance the eradication of <em>L. innocua</em> biofilms, PAA or QAC at 10 ppm was applied for 1 min, followed by a short (CUT + 6 s) steam treatment at 125 °C, which resulted in ≥4.9 log₁₀ CFU/coupon reductions of culturable <em>L. innocua</em> on all surfaces. Rubber surfaces showed the greatest resistance to these hurdle treatments compared to SS and PET. The findings from this study provide effective surface sanitization strategies for the food industry to control <em>L. monocytogenes</em> in processing facilities.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111020"},"PeriodicalIF":5.6,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}