Pub Date : 2024-10-15DOI: 10.1016/j.foodcont.2024.110944
Mediha Esra Altuntop Yayla , Fatih Karakaya
Meat and meat products constitute an important part of human diet. Yet, in order to meet consumers' increasing demand for meat products and manufacturers’ demand to lower the expenses, usage of offal tissues in meat products are prevalent as food adulteration. Industrial food processing techniques enable producers hide the tissue texture; therefore, histological analysis methodology often fails to detect the fraud. Here, we present a contemporary and unbiased, molecular approach to traditional histological analysis of meat products by real-time reverse transcriptase polymerase chain reaction (RT-PCR). Our study includes the bioinformatic approach to select relevant transcripts that are expressed only in offal tissues but not in muscle and adipose tissues. The selected transcripts were particularly paid attention to have high expression levels for a higher possibility of being detected in processed meat products. The developed qualitative RT-PCR method was also validated by specificity, sensitivity, repeatability and reproducibility parameters.
{"title":"A contemporary study: Molecular approach to histological analysis of meat products by reverse-transcriptase PCR","authors":"Mediha Esra Altuntop Yayla , Fatih Karakaya","doi":"10.1016/j.foodcont.2024.110944","DOIUrl":"10.1016/j.foodcont.2024.110944","url":null,"abstract":"<div><div>Meat and meat products constitute an important part of human diet. Yet, in order to meet consumers' increasing demand for meat products and manufacturers’ demand to lower the expenses, usage of offal tissues in meat products are prevalent as food adulteration. Industrial food processing techniques enable producers hide the tissue texture; therefore, histological analysis methodology often fails to detect the fraud. Here, we present a contemporary and unbiased, molecular approach to traditional histological analysis of meat products by real-time reverse transcriptase polymerase chain reaction (RT-PCR). Our study includes the bioinformatic approach to select relevant transcripts that are expressed only in offal tissues but not in muscle and adipose tissues. The selected transcripts were particularly paid attention to have high expression levels for a higher possibility of being detected in processed meat products. The developed qualitative RT-PCR method was also validated by specificity, sensitivity, repeatability and reproducibility parameters.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110944"},"PeriodicalIF":5.6,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539281","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}
Pub Date : 2024-10-15DOI: 10.1016/j.foodcont.2024.110946
Zun Wang , Jiaqiang Luo , Ken Ng , Robyn Dorothy Warner , Regine Stockmann , Zhongxiang Fang
Polycyclic aromatic hydrocarbons (PAHs) are a group of carcinogens commonly found in deep-fried food products. The potential health risks of dietary exposure to PAHs are well recognized. Recent studies have shown that PAHs can penetrate into food through oil uptake, implying potential of edible coatings to reduce oil uptake and then PAHs level. This study investigated the effect of incorporation of 0.2/0.5% chitosan nanoparticles (CSNPs, w: v) into 0.8/0.5% methylcellulose (MC, w: v) for edible coating of meatballs to reduce the PAH levels under deep-frying condition at 190 °C for 5min. The results showed that the deep-fried meatballs coated with 0.5 % MC and CSNPs had the lowest moisture loss (25.87 %), oil uptake (1.29 %), lipid oxidation (0.54 mg MDA/kg) and PAH4 levels (0.73 ng/g). The results suggested that the incorporation of CSNPs into MC edible coating could be an effective method in reducing the PAHs levels and enhancing the quality and safety of deep-fried foods. Future study would incorporate CSNP-MC coatings with antioxidants to further enhance the quality and safety of deep-fried foods and their impacts on sensory properties.
{"title":"Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs","authors":"Zun Wang , Jiaqiang Luo , Ken Ng , Robyn Dorothy Warner , Regine Stockmann , Zhongxiang Fang","doi":"10.1016/j.foodcont.2024.110946","DOIUrl":"10.1016/j.foodcont.2024.110946","url":null,"abstract":"<div><div>Polycyclic aromatic hydrocarbons (PAHs) are a group of carcinogens commonly found in deep-fried food products. The potential health risks of dietary exposure to PAHs are well recognized. Recent studies have shown that PAHs can penetrate into food through oil uptake, implying potential of edible coatings to reduce oil uptake and then PAHs level. This study investigated the effect of incorporation of 0.2/0.5% chitosan nanoparticles (CSNPs, w: v) into 0.8/0.5% methylcellulose (MC, w: v) for edible coating of meatballs to reduce the PAH levels under deep-frying condition at 190 °C for 5min. The results showed that the deep-fried meatballs coated with 0.5 % MC and CSNPs had the lowest moisture loss (25.87 %), oil uptake (1.29 %), lipid oxidation (0.54 mg MDA/kg) and PAH4 levels (0.73 ng/g). The results suggested that the incorporation of CSNPs into MC edible coating could be an effective method in reducing the PAHs levels and enhancing the quality and safety of deep-fried foods. Future study would incorporate CSNP-MC coatings with antioxidants to further enhance the quality and safety of deep-fried foods and their impacts on sensory properties.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110946"},"PeriodicalIF":5.6,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539277","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}
Time-temperature-indicators (TTIs) combined with predictive modeling are helpful tools for avoiding the increasing amount of food waste and the associated waste of resources along the food supply chain. Successful implementation of these systems in practice is still absent due to missing digital technologies for real-time shelf life prediction. This study aimed to validate a novel app system developed for the digital read-out of OnVu™ TTIs and the shelf life prediction of perishable products along the raw pork sausage supply chain. Therefore, a kinetic shelf life model of raw pork sausage was developed based on microbial parameters. A dynamic TTI model was developed based on app-measured TTI data and validated on a laboratory scale to prepare for the pilot study. In the pilot study, the shelf life prediction of TTIs based on app measurements was validated under practical conditions. Results showed that the spoilage kinetics of raw pork sausage could, in general, be reflected by the OnVu™ TTI kinetics based on the app's color measurements. The pilot study showed that predicted and measured TTI color values by the app were in good agreement with accuracy factors of 1.02–1.03; however, slight differences in shelf lives revealed that the prediction model must be further improved by integrating more data. Although variances in the hourly range could be seen between the predicted shelf life based on TTI app measurements and the real shelf life of raw pork sausage, the study serves as a proof of concept for the general useability of the app for shelf life prediction because it showed that TTI and product kinetics were highly comparable. Further technical adjustments to the app and the adaptation of the charging time may further improve the shelf life prediction by the app along the raw pork sausage supply chain.
{"title":"Implementation of an app-based time-temperature-indicator system for the real-time shelf life prediction in a pork sausage supply chain","authors":"Claudia Waldhans , Antonia Albrecht , Rolf Ibald , Dirk Wollenweber , Judith Kreyenschmidt","doi":"10.1016/j.foodcont.2024.110935","DOIUrl":"10.1016/j.foodcont.2024.110935","url":null,"abstract":"<div><div>Time-temperature-indicators (TTIs) combined with predictive modeling are helpful tools for avoiding the increasing amount of food waste and the associated waste of resources along the food supply chain. Successful implementation of these systems in practice is still absent due to missing digital technologies for real-time shelf life prediction. This study aimed to validate a novel app system developed for the digital read-out of OnVu™ TTIs and the shelf life prediction of perishable products along the raw pork sausage supply chain. Therefore, a kinetic shelf life model of raw pork sausage was developed based on microbial parameters. A dynamic TTI model was developed based on app-measured TTI data and validated on a laboratory scale to prepare for the pilot study. In the pilot study, the shelf life prediction of TTIs based on app measurements was validated under practical conditions. Results showed that the spoilage kinetics of raw pork sausage could, in general, be reflected by the OnVu™ TTI kinetics based on the app's color measurements. The pilot study showed that predicted and measured TTI color values by the app were in good agreement with accuracy factors of 1.02–1.03; however, slight differences in shelf lives revealed that the prediction model must be further improved by integrating more data. Although variances in the hourly range could be seen between the predicted shelf life based on TTI app measurements and the real shelf life of raw pork sausage, the study serves as a proof of concept for the general useability of the app for shelf life prediction because it showed that TTI and product kinetics were highly comparable. Further technical adjustments to the app and the adaptation of the charging time may further improve the shelf life prediction by the app along the raw pork sausage supply chain.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110935"},"PeriodicalIF":5.6,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433126","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}
Alicyclobacillus acidoterrestris (AAT) is a spore-forming bacterium that can survive thermal pasteurization and acidic conditions. Ultraviolet light emitting diode (UVLED) has received extensive attention as a new technology to replace traditional mercury lamps for fruit juice decontamination, however, very few studies on fruit juice have been reported to investigate the sporicidal effect of UVLED on A. acidoterrestris. This research investigated for the first time the application of UVLEDs at 254 nm for the treatment of AAT in tomato juice. The optimized conditions for UVLED, achieved with the aid of Box Behnken design, were 6 cm, 12 min, and 250 mL/min. The results showed that the AAT spores in citrate buffer solution and tomato juice were inactivated by 3-log reduction with a required fluence of 53.67 mJ/cm2. Additionally, UVLED induced an exclusively cellular damage through direct absorption of UV light and direct DNA damage, and indirectly via reactive oxygen species. Besides, the deactivation of AAT spores, validated by LF-NMR analysis, indicated that the free water in AAT might be due to the rehydration of the spore core by the process of germination and then dehydration. This dehydration was further confirmed by the shrinking of spores observed through SEM and AFM imaging. These outcomes were also correlated with those of potassium ions and DPA leakage. This study emphasizes the energy-saving and resistance-reducing features of UVLED in effectively inactivating AAT.
{"title":"Inactivating Alicyclobacillus acidoterrestris spores with UVLED: Unraveling the role of turbidity, reactive oxygen species, and water dynamics","authors":"Hafida Wahia , Abdullateef Taiye Mustapha , Olugbenga Abiola Fakayode , Lei Zhang , Cunshan Zhou , Mokhtar Dabbour","doi":"10.1016/j.foodcont.2024.110941","DOIUrl":"10.1016/j.foodcont.2024.110941","url":null,"abstract":"<div><div><em>Alicyclobacillus acidoterrestris</em> (AAT) is a spore-forming bacterium that can survive thermal pasteurization and acidic conditions. Ultraviolet light emitting diode (UVLED) has received extensive attention as a new technology to replace traditional mercury lamps for fruit juice decontamination, however, very few studies on fruit juice have been reported to investigate the sporicidal effect of UVLED on <em>A. acidoterrestris.</em> This research investigated for the first time the application of UVLEDs at 254 nm for the treatment of AAT in tomato juice. The optimized conditions for UVLED, achieved with the aid of Box Behnken design, were 6 cm, 12 min, and 250 mL/min. The results showed that the AAT spores in citrate buffer solution and tomato juice were inactivated by 3-log reduction with a required fluence of 53.67 mJ/cm<sup>2</sup>. Additionally, UVLED induced an exclusively cellular damage through direct absorption of UV light and direct DNA damage, and indirectly via reactive oxygen species. Besides, the deactivation of AAT spores, validated by LF-NMR analysis, indicated that the free water in AAT might be due to the rehydration of the spore core by the process of germination and then dehydration. This dehydration was further confirmed by the shrinking of spores observed through SEM and AFM imaging. These outcomes were also correlated with those of potassium ions and DPA leakage. This study emphasizes the energy-saving and resistance-reducing features of UVLED in effectively inactivating AAT.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110941"},"PeriodicalIF":5.6,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142441002","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}
Pub Date : 2024-10-11DOI: 10.1016/j.foodcont.2024.110940
Xueying Wu , Yongxin Liu , Zhengli Guo , Na Ji , Qingjie Sun , Tongjie Liu , Yang Li
The short shelf life of Chinese steamed bread (CSB) at room temperature due to moldy contamination restricts its popularity. This study aimed to evaluate two selected lactic acid bacteria strains, namely Lactiplantibacillus plantarum LWQ17 (LWQ17) and Pediococcus pentosaceus LWQ1 (LWQ1), on their antifungal activities and potential applications in CSB making. The results showed that both strains, especially LWQ17, displayed remarkable inhibition against Aspergillus niger and Penicillium polonicum, the representative species found in CSB spoilage. LWQ17 and LWQ1 destroyed the cell membranes of the fungi and caused a loss of intracellular substances. When applied in CSB making, both strains could delay the germination of mold on the surface of CSB in a season-dependent way. LWQ17 delayed the germination of mold by 4 d in Spring and Winter, while 1 d in Summer and Autumn. Further study revealed that their antifungal activities were greatly influenced by temperatures and humidity. Both strains could completely inhibit the germination of mold during two weeks of storage under 37 °C but with different humidity levels. Moreover, our results demonstrated that acidic substances were crucial in inhibiting the fungi, while proteinic substances and hydrogen peroxide played an auxiliary role. Analysis of their acids by targeted metabolomics showed that LWQ17 produced more kinds of acids, and the amount of phenyllactic acid produced by LWQ17 was 60 times higher than that produced by LWQ1, which may explain its better antifungal efficacy. This study provides a reference for employing lactic acid bacteria in CSB preservation under different conditions.
{"title":"Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread","authors":"Xueying Wu , Yongxin Liu , Zhengli Guo , Na Ji , Qingjie Sun , Tongjie Liu , Yang Li","doi":"10.1016/j.foodcont.2024.110940","DOIUrl":"10.1016/j.foodcont.2024.110940","url":null,"abstract":"<div><div>The short shelf life of Chinese steamed bread (CSB) at room temperature due to moldy contamination restricts its popularity. This study aimed to evaluate two selected lactic acid bacteria strains, namely <em>Lactiplantibacillus plantarum</em> LWQ17 (LWQ17) and <em>Pediococcus pentosaceus</em> LWQ1 (LWQ1), on their antifungal activities and potential applications in CSB making. The results showed that both strains, especially LWQ17, displayed remarkable inhibition against <em>Aspergillus niger</em> and <em>Penicillium polonicum</em>, the representative species found in CSB spoilage. LWQ17 and LWQ1 destroyed the cell membranes of the fungi and caused a loss of intracellular substances. When applied in CSB making, both strains could delay the germination of mold on the surface of CSB in a season-dependent way. LWQ17 delayed the germination of mold by 4 d in Spring and Winter, while 1 d in Summer and Autumn. Further study revealed that their antifungal activities were greatly influenced by temperatures and humidity. Both strains could completely inhibit the germination of mold during two weeks of storage under 37 °C but with different humidity levels. Moreover, our results demonstrated that acidic substances were crucial in inhibiting the fungi, while proteinic substances and hydrogen peroxide played an auxiliary role. Analysis of their acids by targeted metabolomics showed that LWQ17 produced more kinds of acids, and the amount of phenyllactic acid produced by LWQ17 was 60 times higher than that produced by LWQ1, which may explain its better antifungal efficacy. This study provides a reference for employing lactic acid bacteria in CSB preservation under different conditions.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110940"},"PeriodicalIF":5.6,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142438343","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}
Consensus among academic scholars and practitioners has grown on the principle that established food safety management systems (to control and assure food safety in food businesses) need to be complemented by human components, to develop, nurture and shape a mature food safety culture. This study explores how food safety culture, focused on human organizational elements, can be matured by dedicated interventions. A database of potential intervention strategies was set up through literature reviews. The literature-based database of interventions was enriched with practitioners’ insights, through a modified Delphi study with a panel of food safety experts active in the food industry. Combining results, a portfolio is presented consisting of 68 unique and science-based food safety culture interventions. These are ranked by stakeholders based on their perceived effectiveness to improve food safety culture, reported with their most relevant barriers of success, and extra comments concerning their implementation or concept. With this approach, the topic of food safety culture improvement is elucidated through the proposition of tangible and science-based, yet practical and industry oriented, intervention strategies for maturation.
{"title":"Portfolio of interventions to mature human organizational dimensions of food safety culture in food businesses","authors":"Pauline Spagnoli , Peter Vlerick , Kaat Pareyn , Pauline Foubert , Liesbeth Jacxsens","doi":"10.1016/j.foodcont.2024.110937","DOIUrl":"10.1016/j.foodcont.2024.110937","url":null,"abstract":"<div><div>Consensus among academic scholars and practitioners has grown on the principle that established food safety management systems (to control and assure food safety in food businesses) need to be complemented by human components, to develop, nurture and shape a mature food safety culture. This study explores how food safety culture, focused on human organizational elements, can be matured by dedicated interventions. A database of potential intervention strategies was set up through literature reviews. The literature-based database of interventions was enriched with practitioners’ insights, through a modified Delphi study with a panel of food safety experts active in the food industry. Combining results, a portfolio is presented consisting of 68 unique and science-based food safety culture interventions. These are ranked by stakeholders based on their perceived effectiveness to improve food safety culture, reported with their most relevant barriers of success, and extra comments concerning their implementation or concept. With this approach, the topic of food safety culture improvement is elucidated through the proposition of tangible and science-based, yet practical and industry oriented, intervention strategies for maturation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110937"},"PeriodicalIF":5.6,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433125","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}
Pub Date : 2024-10-09DOI: 10.1016/j.foodcont.2024.110939
Sina Röhrs , Kornél Nagy , Martin Kreutzer , Richard Stadler , Sascha Rohn , Yvonne Pfeifer
Foodborne diseases present a major global health challenge, with 600 million annual cases and 420,000 deaths worldwide in 2023 reported by the World Health Organization, underscoring the critical need for early risk detection and swift measures. Novel solutions for early risk detection in food are emerging due to artificial intelligence-based data models. By applying diverse algorithms and ontologies in data processing, the continually expanding amount of available data can be harnessed in a precise manner. To assess the efficacy of such technologies in early risk detection, we evaluated whether the risk to exceed a legal limit for ethylene oxide – specifically in sesame seeds – could have been identified sooner with the assistance of a commercially available Artificial Intelligence (AI)-based platform. The non-compliance of sesame seeds led to various product recalls in the year 2020. The result of this retrospective case study shows that the first indirect indications of the issue started to emerge from the year 2018 with initial Rapid Alert System for Food and Feed (RASFF) notification of ethylene oxide limit value exceedances in black pepper powder. Based on these promising findings, the subsequent challenge is to develop a methodology for systematically categorizing and evaluating similar risks in the light of the exponentially growing volume of accessible data.
{"title":"Identifying food safety risks with a novel digitally-driven food safety early warning tool – A retrospective study on the pesticide ethylene oxide","authors":"Sina Röhrs , Kornél Nagy , Martin Kreutzer , Richard Stadler , Sascha Rohn , Yvonne Pfeifer","doi":"10.1016/j.foodcont.2024.110939","DOIUrl":"10.1016/j.foodcont.2024.110939","url":null,"abstract":"<div><div>Foodborne diseases present a major global health challenge, with 600 million annual cases and 420,000 deaths worldwide in 2023 reported by the <em>World Health Organization</em>, underscoring the critical need for early risk detection and swift measures. Novel solutions for early risk detection in food are emerging due to artificial intelligence-based data models. By applying diverse algorithms and ontologies in data processing, the continually expanding amount of available data can be harnessed in a precise manner. To assess the efficacy of such technologies in early risk detection, we evaluated whether the risk to exceed a legal limit for ethylene oxide – specifically in sesame seeds – could have been identified sooner with the assistance of a commercially available Artificial Intelligence (AI)-based platform. The non-compliance of sesame seeds led to various product recalls in the year 2020. The result of this retrospective case study shows that the first indirect indications of the issue started to emerge from the year 2018 with initial <em>Rapid Alert System for Food and Feed</em> (RASFF) notification of ethylene oxide limit value exceedances in black pepper powder. Based on these promising findings, the subsequent challenge is to develop a methodology for systematically categorizing and evaluating similar risks in the light of the exponentially growing volume of accessible data.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110939"},"PeriodicalIF":5.6,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142441001","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}
Pub Date : 2024-10-09DOI: 10.1016/j.foodcont.2024.110942
Xiaowei Chen , Yujun Feng , Yuanyuan Wang , Xin Yang , Xingping Zhang , Hualin Yang , Yu Zhou
With the gradual increase of oxytetracycline (OTC) residue in the environment, it is particularly important to establish a sensitive and efficient method to detect OTC. In this work, a novel colorimetric and fluorescence dual-mode detection method based on hemin/G-quadruplex (hemin/G4) DNAzyme and zeolitic imidazolate framework-8 (ZIF-8) is developed. OTC can compete with G4 to bind hemin to reduce the amount of hemin/G4. Thus, the oxidation of 3, 3’, 5, 5’-tetramethylbenzidine (TMB) to blue color by hemin/G4 is inhibited. In addition, the OTC or OTC-hemin can be aggregated with the help of ZIF-8 to produce strong green fluorescence due to the aggregation-induced emission (AIE) effect. In colorimetric and fluorescence mode, the linear ranges of the new method are 0.375-18 μM and 0-52.5 μM, with a limit of detection (LOD) of 0.116 μM and 0.040 μM, respectively. Besides, this new method has a good selectivity and recovery rate in the detection of real samples. Therefore, the method can be used for the efficient and sensitive detection of OTC.
{"title":"Colorimetric and fluorescence dual-mode detection of Oxytetracycline based on Hemin/G-quadruplex DNAzyme and ZIF-8","authors":"Xiaowei Chen , Yujun Feng , Yuanyuan Wang , Xin Yang , Xingping Zhang , Hualin Yang , Yu Zhou","doi":"10.1016/j.foodcont.2024.110942","DOIUrl":"10.1016/j.foodcont.2024.110942","url":null,"abstract":"<div><div>With the gradual increase of oxytetracycline (OTC) residue in the environment, it is particularly important to establish a sensitive and efficient method to detect OTC. In this work, a novel colorimetric and fluorescence dual-mode detection method based on hemin/G-quadruplex (hemin/G4) DNAzyme and zeolitic imidazolate framework-8 (ZIF-8) is developed. OTC can compete with G4 to bind hemin to reduce the amount of hemin/G4. Thus, the oxidation of 3, 3’, 5, 5’-tetramethylbenzidine (TMB) to blue color by hemin/G4 is inhibited. In addition, the OTC or OTC-hemin can be aggregated with the help of ZIF-8 to produce strong green fluorescence due to the aggregation-induced emission (AIE) effect. In colorimetric and fluorescence mode, the linear ranges of the new method are 0.375-18 μM and 0-52.5 μM, with a limit of detection (LOD) of 0.116 μM and 0.040 μM, respectively. Besides, this new method has a good selectivity and recovery rate in the detection of real samples. Therefore, the method can be used for the efficient and sensitive detection of OTC.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110942"},"PeriodicalIF":5.6,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426838","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}
Pub Date : 2024-10-09DOI: 10.1016/j.foodcont.2024.110936
Sixiang Xu , Xiaona Yan , Pei Li , Xiaoyue Li , Xiangkuan Zheng , Xiaoxiao Pang , Long Chen , Zihao Pan , Jiale Ma , Xiang Huo , Wei Zhang
Klebsiella pneumoniae (K. pneumoniae), especially serotype K57, is a major pathogen in dairy bovine mastitis, causing significant economic losses and posing a public health risk through contaminated dairy products. In addition, K57 is highly virulent among serotypes infecting humans, leading to serious conditions such as pyogenic liver abscess. In this study, we isolated and identified a bacteriophage called vB_Kp_Z57 that targets K57 serotype K. pneumoniae isolates from human and bovine sources. The phage has a latent period of 4 min and can produce approximately 233 phages per infected bacterial cell. vB_Kp_Z57 is stable over a temperature range of 4 °C to 60 °C and a pH range of 5–11. Sequencing and assembly of the phage genome revealed DNA molecules consisting of 40,316 base pairs. After genome annotation with bioinformatics software, it was discovered that the phage genome encodes 48 proteins, with no detected lysogeny genes, toxin genes, or tRNA-related genes. vB_Kp_Z57 was classified as a member of genus Przondovirus, family Autographiviridae. The results of bacteriostatic experiments show that vB_Kp_Z57 has a good effect on inhibiting bacterial growth. Notably, vB_Kp_Z57 significantly inhibited the growth of its host bacteria in milk at refrigerated temperatures of 4 °C and room temperature. Biofilm inhibition experiments revealed that phage vB_Kp_Z57 significantly reduced OD595 values in all phage-treated groups, indicating its potential as an effective biocontrol agent against K. pneumoniae. Our findings show the promise of vB_Kp_Z57 as a novel and environmentally friendly solution to address the challenges associated with K. pneumoniae in dairy production.
{"title":"A novel K57-specific Klebsiella pneumoniae phage disinfects milk and inhibits biofilm formation","authors":"Sixiang Xu , Xiaona Yan , Pei Li , Xiaoyue Li , Xiangkuan Zheng , Xiaoxiao Pang , Long Chen , Zihao Pan , Jiale Ma , Xiang Huo , Wei Zhang","doi":"10.1016/j.foodcont.2024.110936","DOIUrl":"10.1016/j.foodcont.2024.110936","url":null,"abstract":"<div><div><em>Klebsiella pneumoniae (K. pneumoniae)</em>, especially serotype K57, is a major pathogen in dairy bovine mastitis, causing significant economic losses and posing a public health risk through contaminated dairy products. In addition, K57 is highly virulent among serotypes infecting humans, leading to serious conditions such as pyogenic liver abscess. In this study, we isolated and identified a bacteriophage called vB_Kp_Z57 that targets K57 serotype <em>K. pneumoniae</em> isolates from human and bovine sources. The phage has a latent period of 4 min and can produce approximately 233 phages per infected bacterial cell. vB_Kp_Z57 is stable over a temperature range of 4 °C to 60 °C and a pH range of 5–11. Sequencing and assembly of the phage genome revealed DNA molecules consisting of 40,316 base pairs. After genome annotation with bioinformatics software, it was discovered that the phage genome encodes 48 proteins, with no detected lysogeny genes, toxin genes, or tRNA-related genes. vB_Kp_Z57 was classified as a member of genus <em>Przondovirus</em>, family Autographiviridae. The results of bacteriostatic experiments show that vB_Kp_Z57 has a good effect on inhibiting bacterial growth. Notably, vB_Kp_Z57 significantly inhibited the growth of its host bacteria in milk at refrigerated temperatures of 4 °C and room temperature. Biofilm inhibition experiments revealed that phage vB_Kp_Z57 significantly reduced OD<sub>595</sub> values in all phage-treated groups, indicating its potential as an effective biocontrol agent against <em>K. pneumoniae</em>. Our findings show the promise of vB_Kp_Z57 as a novel and environmentally friendly solution to address the challenges associated with <em>K. pneumoniae</em> in dairy production.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110936"},"PeriodicalIF":5.6,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427532","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}
Pub Date : 2024-10-09DOI: 10.1016/j.foodcont.2024.110938
A. Cathérine Tohonon, Romaric Ouétchéhou, Mathias Hounsou, Oscar Zannou, D. Sylvain Dabadé
Food hygiene plays a vital role in ensuring food safety and suitability by preventing contamination throughout the food chain. However, in Sub-Saharan Africa (SSA), ensuring food hygiene remains a big challenge. This review aims to (i) analyze the gaps between international food hygiene requirements based on prerequisite programs (PRPs) and current practices observed in catering services in SSA; (ii) highlight pathogens associated with foods in the region, their resistance to antibiotics and the potential effect of climate changes on them; (iii) address food safety management in the region based on the Food Safety Objective (FSO) approach. To that end, a literature review was carried out according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol, using specific key terms to identify relevant articles on food hygiene in SSA. Results showed that while there are variations across countries, the overall trend reveals that most catering services in the region do not meet critical hygiene standards. This has contributed to the contamination of food by various pathogens, such as Escherichia coli, Salmonella, Staphylococcus aureus, and Bacillus cereus. The developed models help predict the growth and reduction of Salmonella in chickens under various conditions, offering a tool for setting performance objectives to ensure consumer safety. To address food hygiene challenges in the region, this study emphasizes action on three pivotal fronts: implementing evidence-based awareness campaigns, enhancing the capacities of stakeholders, and tailoring food regulations to suit specific contexts. Central to the effectiveness of these measures is the establishment of an enabling political environment characterized by strong inter-institutional cooperation and dynamic public-private partnerships.
{"title":"Food hygiene in Sub-Saharan Africa: A focus on catering services","authors":"A. Cathérine Tohonon, Romaric Ouétchéhou, Mathias Hounsou, Oscar Zannou, D. Sylvain Dabadé","doi":"10.1016/j.foodcont.2024.110938","DOIUrl":"10.1016/j.foodcont.2024.110938","url":null,"abstract":"<div><div>Food hygiene plays a vital role in ensuring food safety and suitability by preventing contamination throughout the food chain. However, in Sub-Saharan Africa (SSA), ensuring food hygiene remains a big challenge. This review aims to (i) analyze the gaps between international food hygiene requirements based on prerequisite programs (PRPs) and current practices observed in catering services in SSA; (ii) highlight pathogens associated with foods in the region, their resistance to antibiotics and the potential effect of climate changes on them; (iii) address food safety management in the region based on the Food Safety Objective (FSO) approach. To that end, a literature review was carried out according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol, using specific key terms to identify relevant articles on food hygiene in SSA. Results showed that while there are variations across countries, the overall trend reveals that most catering services in the region do not meet critical hygiene standards. This has contributed to the contamination of food by various pathogens, such as <em>Escherichia coli</em>, <em>Salmonella, Staphylococcus aureus</em>, and <em>Bacillus cereus.</em> The developed models help predict the growth and reduction of <em>Salmonella</em> in chickens under various conditions, offering a tool for setting performance objectives to ensure consumer safety. To address food hygiene challenges in the region, this study emphasizes action on three pivotal fronts: implementing evidence-based awareness campaigns, enhancing the capacities of stakeholders, and tailoring food regulations to suit specific contexts. Central to the effectiveness of these measures is the establishment of an enabling political environment characterized by strong inter-institutional cooperation and dynamic public-private partnerships.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110938"},"PeriodicalIF":5.6,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539273","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}
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