Food Control最新文献_第7页

The role of artificial intelligence in advancing food safety: A strategic path to zero contamination

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-10 DOI: 10.1016/j.foodcont.2025.111292

Sobia Naseem , Muhammad Rizwan

Food safety is advancing toward zero contamination using artificial intelligence (AI) for supply chain management, quality control, contamination detection, and consumer safety. AI integrates with technologies like the Internet of Things (IoT), blockchain, and genomics to enhance traceability, predictive analytics, and pathogen identification across the food supply chain. AI applications in food safety range from detecting contaminants and monitoring supply chains to predicting potential risks and optimizing quality control processes. To attain zero contamination, the role of AI will be central in creating resilient, responsive, and efficient food safety systems that protect public health and foster consumer trust. AI promises significant benefits in mitigating risks and ensuring food integrity, challenges, including data quality, regulatory frameworks, and ethical considerations, require careful attention. Continuous innovation and strategic investments are crucial for realizing AI's full potential in addressing evolving food safety challenges and promoting global food security. Future research directions involve enhancing data-sharing practices, implementing transparent AI systems, and fostering interdisciplinary collaborations. These collaborations are keys to maximizing AI's potential in safeguarding public health and fostering a resilient food system.

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引用次数: 0

Antimicrobial activity and mechanism of protocatechualdehyde against Alicyclobacillus spp. And its effect on apple juice physicochemical properties

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-09 DOI: 10.1016/j.foodcont.2025.111289

Jianrui Qi , Huan Xu , Xudong Wu , Zhongyi Lv , Tianli Yue , Haihua Yang , Yahong Yuan

The contamination of apple juice by Alicyclobacillus spp. can cause enormous economic losses to juice enterprises. Protocatechualdehyde (PCA), as a natural polyphenolic compound, exhibits broad-spectrum antibacterial effects. This study investigated the antibacterial activity and mechanisms of PCA on Alicyclobacillus acidoterrestris DSM-3923, Alicyclobacillus acidiphilus DSM-14558, Alicyclobacillus acidocaldarius SD-4, and Alicyclobacillus contaminans YL-5. The results showed that PCA exhibited strong antibacterial activity against DSM-3923, DSM-14558, SD-4, and YL-5, with MIC values of 0.156, 0.625, 0.626, and 0.625 mg/mL, respectively. The antibacterial activity of PCA was better than that of common preservatives sodium benzoate or potassium sorbate at the same concentration, which showed PCA still has good antibacterial activity at the allowed additive amount. PCA caused lipid peroxidation on the cell membrane, intracellular oxidative stress response, and a decrease in intracellular adenosine triphosphate levels, hindering further growth and reproduction of cells. Moreover, the antibacterial mechanism of PCA against Alicyclobacillus spp. mainly altered the permeability of the cell membrane and destroyed its integrity, leading to leakage of intracellular electrolytes, protein, lactate dehydrogenase, and reactive oxygen species, which resulted in cell death. Furthermore, PCA also exhibited good antibacterial effects on Alicyclobacillus spp. in apple juice without affecting the physicochemical quality of the juice. Therefore, PCA provides a reference for the selection of alternative preservatives for juice enterprises.

{"title":"Antimicrobial activity and mechanism of protocatechualdehyde against Alicyclobacillus spp. And its effect on apple juice physicochemical properties","authors":"Jianrui Qi , Huan Xu , Xudong Wu , Zhongyi Lv , Tianli Yue , Haihua Yang , Yahong Yuan","doi":"10.1016/j.foodcont.2025.111289","DOIUrl":"10.1016/j.foodcont.2025.111289","url":null,"abstract":"<div><div>The contamination of apple juice by <em>Alicyclobacillus</em> spp. can cause enormous economic losses to juice enterprises. Protocatechualdehyde (PCA), as a natural polyphenolic compound, exhibits broad-spectrum antibacterial effects. This study investigated the antibacterial activity and mechanisms of PCA on <em>Alicyclobacillus acidoterrestris</em> DSM-3923, <em>Alicyclobacillus acidiphilus</em> DSM-14558, <em>Alicyclobacillus acidocaldarius</em> SD-4, and <em>Alicyclobacillus contaminans</em> YL-5. The results showed that PCA exhibited strong antibacterial activity against DSM-3923, DSM-14558, SD-4, and YL-5, with MIC values of 0.156, 0.625, 0.626, and 0.625 mg/mL, respectively. The antibacterial activity of PCA was better than that of common preservatives sodium benzoate or potassium sorbate at the same concentration, which showed PCA still has good antibacterial activity at the allowed additive amount. PCA caused lipid peroxidation on the cell membrane, intracellular oxidative stress response, and a decrease in intracellular adenosine triphosphate levels, hindering further growth and reproduction of cells. Moreover, the antibacterial mechanism of PCA against <em>Alicyclobacillus</em> spp. mainly altered the permeability of the cell membrane and destroyed its integrity, leading to leakage of intracellular electrolytes, protein, lactate dehydrogenase, and reactive oxygen species, which resulted in cell death. Furthermore, PCA also exhibited good antibacterial effects on <em>Alicyclobacillus</em> spp. in apple juice without affecting the physicochemical quality of the juice. Therefore, PCA provides a reference for the selection of alternative preservatives for juice enterprises.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111289"},"PeriodicalIF":5.6,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601174","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}

引用次数: 0

How widespread and concerning is Ochratoxin A in wheat and flour? A systematic review and meta-analysis

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-08 DOI: 10.1016/j.foodcont.2025.111288

Mohaddeseh Asafari , Rajat Nag , Zahra Hashami , Mansooreh Taghizadeh , Fatemeh Hemmati , Hedayat Hosseini , Rohollah ferdosi , Moein Bashiry

Ochratoxin A (OTA), a highly toxic and thermally stable mycotoxin, poses a significant challenge to global food safety, particularly in wheat, a staple of human diets. This systematic review and meta-analysis investigated OTA contamination in wheat and flour across climatic zones and geographic regions between 2000 and 2023. This study found that, with reference to the Köppen-Geiger climate classification, the Arid zone emerged as the most affected, with a contamination rate of 53% (95% CI: 35–70%), followed by the Temperate zone at 30% (95% CI: 20–42%) and the Continental zone at 21% (95% CI: 10–33%). Minimal prevalence was observed in the Polar and Tropical zones. Regionally, Asia and Africa, largely situated within the Arid zone, reported the highest prevalence rates of 44% (95% CI: 30–59%) and 31% (95% CI: 15–50%), respectively. A notable disparity was found between wheat forms, with flour showing higher OTA contamination rates (41%, 95% CI: 29–54%) compared to whole grain (27%, 95% CI: 19–36%), attributed to increased mould growth during processing and inadequate storage conditions. Simulated average OTA concentrations in wheat and flour were deemed largely safe. However, values in flour approached regulatory limits, with 93.1% of samples meeting EU thresholds (5 μg/kg for grains, 3 μg/kg for flour). This study highlights the need for heightened vigilance in high-risk regions to ensure the safety of wheat-based food supplies and protect public health globally, emphasising the importance of stringent storage and processing practices to mitigate OTA contamination.

{"title":"How widespread and concerning is Ochratoxin A in wheat and flour? A systematic review and meta-analysis","authors":"Mohaddeseh Asafari , Rajat Nag , Zahra Hashami , Mansooreh Taghizadeh , Fatemeh Hemmati , Hedayat Hosseini , Rohollah ferdosi , Moein Bashiry","doi":"10.1016/j.foodcont.2025.111288","DOIUrl":"10.1016/j.foodcont.2025.111288","url":null,"abstract":"<div><div>Ochratoxin A (OTA), a highly toxic and thermally stable mycotoxin, poses a significant challenge to global food safety, particularly in wheat, a staple of human diets. This systematic review and meta-analysis investigated OTA contamination in wheat and flour across climatic zones and geographic regions between 2000 and 2023. This study found that, with reference to the Köppen-Geiger climate classification, the Arid zone emerged as the most affected, with a contamination rate of 53% (95% CI: 35–70%), followed by the Temperate zone at 30% (95% CI: 20–42%) and the Continental zone at 21% (95% CI: 10–33%). Minimal prevalence was observed in the Polar and Tropical zones. Regionally, Asia and Africa, largely situated within the Arid zone, reported the highest prevalence rates of 44% (95% CI: 30–59%) and 31% (95% CI: 15–50%), respectively. A notable disparity was found between wheat forms, with flour showing higher OTA contamination rates (41%, 95% CI: 29–54%) compared to whole grain (27%, 95% CI: 19–36%), attributed to increased mould growth during processing and inadequate storage conditions. Simulated average OTA concentrations in wheat and flour were deemed largely safe. However, values in flour approached regulatory limits, with 93.1% of samples meeting EU thresholds (5 μg/kg for grains, 3 μg/kg for flour). This study highlights the need for heightened vigilance in high-risk regions to ensure the safety of wheat-based food supplies and protect public health globally, emphasising the importance of stringent storage and processing practices to mitigate OTA contamination.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111288"},"PeriodicalIF":5.6,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725748","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}

引用次数: 0

The potential of energy-divergent ultrasound, slightly acidic electrolyzed water and peracetic acid in sweet potato preservation to control Rhizopus stolonifer

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-07 DOI: 10.1016/j.foodcont.2025.111274

Guang-Chen Liu, Hong-Nan Sun, Miao Zhang, Tai-Hua Mu

Soft rot of sweet potato caused by Rhizopus stolonifer is a destructive post-harvest disease that leads to significant losses of sweet potatoes during storage. The inhibitory effects of energy-divergent ultrasound (EDU) combined with slightly acidic electrolyzed water (SAEW) and peracetic acid (PA) on R. stolonifer were investigated, to explore new methods suitable for sweet potato storage. Compared with EDU, SAEW or PA individually or combined, EDU + SAEW&PA, first treating with 70 mg/L SAEW for 2.5 min at 500 W, following by 70 mg/L PA for another 2.5 min at 500 W, completely inhibited mycelial development and spore outgrowth of R. stolonifer, resulting in severe cytoplasmic leakage. EDU + SAEW&PA also caused significant damage to the ultrastructure of R. stolonifer, increased cytomembrane permeability, collapsed mitochondrial membrane potential, and induced substantial cellular reactive oxygen species (ROS) accumulation. This effect was more pronounced compared to SAEW or PA alone. Furthermore, EDU + SAEW&PA effectively controlled R. stolonifer infection, prevented soft rot symptoms during 20 days of storage, significantly increased disease-resistance-related enzyme activities, reduced lipid peroxidation products, and preserved starch, sugar components and sweetness. Therefore, EDU + SAEW&PA could serve as an effective, environmentally friendly method to improve the storage quality of sweet potatoes.

{"title":"The potential of energy-divergent ultrasound, slightly acidic electrolyzed water and peracetic acid in sweet potato preservation to control Rhizopus stolonifer","authors":"Guang-Chen Liu, Hong-Nan Sun, Miao Zhang, Tai-Hua Mu","doi":"10.1016/j.foodcont.2025.111274","DOIUrl":"10.1016/j.foodcont.2025.111274","url":null,"abstract":"<div><div>Soft rot of sweet potato caused by <em>Rhizopus stolonifer</em> is a destructive post-harvest disease that leads to significant losses of sweet potatoes during storage. The inhibitory effects of energy-divergent ultrasound (EDU) combined with slightly acidic electrolyzed water (SAEW) and peracetic acid (PA) on <em>R. stolonifer</em> were investigated, to explore new methods suitable for sweet potato storage. Compared with EDU, SAEW or PA individually or combined, EDU + SAEW&PA, first treating with 70 mg/L SAEW for 2.5 min at 500 W, following by 70 mg/L PA for another 2.5 min at 500 W, completely inhibited mycelial development and spore outgrowth of <em>R. stolonifer</em>, resulting in severe cytoplasmic leakage. EDU + SAEW&PA also caused significant damage to the ultrastructure of <em>R. stolonifer</em>, increased cytomembrane permeability, collapsed mitochondrial membrane potential, and induced substantial cellular reactive oxygen species (ROS) accumulation. This effect was more pronounced compared to SAEW or PA alone. Furthermore, EDU + SAEW&PA effectively controlled <em>R. stolonifer</em> infection, prevented soft rot symptoms during 20 days of storage, significantly increased disease-resistance-related enzyme activities, reduced lipid peroxidation products, and preserved starch, sugar components and sweetness. Therefore, EDU + SAEW&PA could serve as an effective, environmentally friendly method to improve the storage quality of sweet potatoes.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111274"},"PeriodicalIF":5.6,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601175","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}

引用次数: 0

Mushroom alcohol treatment inhibited the growth of Alternaria tenuissima and reduced the incidence of postharvest diseases of fresh wolfberry fruit

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-07 DOI: 10.1016/j.foodcont.2025.111283

Dongdong Zhou , Bin Wang , Wei Chen , Yanbo Wang , Yuyan Sun , Mengyang Zhang , Jing He

Wolfberry (Lycium barbarum) is an important economic tree species in northwest China. The postharvest decay of fresh wolfberry fruit, caused by infection from Alternaria spp., has become increasingly serious. In this study, the inhibitory mechanism of mushroom alcohol treatment on Alternaria tenuissima was researched using the fumigation method. The results indicated that treatment with mushroom alcohol at a concentration of 0.188 mL/L (50% of maximal effect), effectively inhibited the growth of A. tenuissima mycelium, and reduced biomass and sporulation. Mushroom alcohol treatment increased the activity of superoxide dismutase in A. tenuissima, promoted the accumulation of superoxide anion and hydrogen peroxide in the early stages of culture, inhibited the activity of catalase and polyphenol oxidase, and disturbed the balance of antioxidant metabolism. Furthermore, mushroom alcohol treatment reduced the activity of dehydroascorbate reductase, monodehydroascorbate reductase, and glutathione peroxidase and decreased the amount of antioxidants, resulting in decreased pathogen resistance. The treatment also damaged the cell membrane structure of A. tenuissima, leading to increased relative conductivity, malondialdehyde accumulation, and extensive leakage of nucleic acids and proteins. After the wolfberry was inoculated with the pathogenic fungus, mushroom alcohol treatment significantly reduced wolfberry disease incidence and lesion area. This treatment delayed disease onset and reduced disease severity in harvested wolfberry, suggesting its potential for postharvest fruit preservation.

{"title":"Mushroom alcohol treatment inhibited the growth of Alternaria tenuissima and reduced the incidence of postharvest diseases of fresh wolfberry fruit","authors":"Dongdong Zhou , Bin Wang , Wei Chen , Yanbo Wang , Yuyan Sun , Mengyang Zhang , Jing He","doi":"10.1016/j.foodcont.2025.111283","DOIUrl":"10.1016/j.foodcont.2025.111283","url":null,"abstract":"<div><div>Wolfberry (<em>Lycium barbarum</em>) is an important economic tree species in northwest China. The postharvest decay of fresh wolfberry fruit, caused by infection from <em>Alternaria</em> spp., has become increasingly serious. In this study, the inhibitory mechanism of mushroom alcohol treatment on <em>Alternaria tenuissima</em> was researched using the fumigation method. The results indicated that treatment with mushroom alcohol at a concentration of 0.188 mL/L (50% of maximal effect), effectively inhibited the growth of <em>A. tenuissima</em> mycelium, and reduced biomass and sporulation. Mushroom alcohol treatment increased the activity of superoxide dismutase in <em>A. tenuissima</em>, promoted the accumulation of superoxide anion and hydrogen peroxide in the early stages of culture, inhibited the activity of catalase and polyphenol oxidase, and disturbed the balance of antioxidant metabolism. Furthermore, mushroom alcohol treatment reduced the activity of dehydroascorbate reductase, monodehydroascorbate reductase, and glutathione peroxidase and decreased the amount of antioxidants, resulting in decreased pathogen resistance. The treatment also damaged the cell membrane structure of <em>A. tenuissima</em>, leading to increased relative conductivity, malondialdehyde accumulation, and extensive leakage of nucleic acids and proteins. After the wolfberry was inoculated with the pathogenic fungus, mushroom alcohol treatment significantly reduced wolfberry disease incidence and lesion area. This treatment delayed disease onset and reduced disease severity in harvested wolfberry, suggesting its potential for postharvest fruit preservation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111283"},"PeriodicalIF":5.6,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143631915","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}

引用次数: 0

Factors impacting acrylamide formation in table olives with particular focus on polyphenols

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-07 DOI: 10.1016/j.foodcont.2025.111287

Eva Hölzle , Laura Becker , Ylleza Bajrami , Melina Geisler , Thomas M. Amrein , Maurus Biedermann , Claudia Oellig

The food-borne toxicant acrylamide occurs in table olives, but the formation mechanism is not fully understood. This study investigated different factors influencing acrylamide formation in green and naturally black table olives. Experiments with isotopically substituted asparagine and 3-aminopropionamide revealed that acrylamide formation through asparagine is possible with formation rates between 0.19 and 1.3 mol%. However, the calculation with these rates showed that this pathway is not the predominant one in olives. In addition to asparagine, a peptide led to acrylamide formation in model systems. In mixtures of olive extract with hydroxytyrosol, acrylamide contents rose by a factor of 2 for the green and 1.6 for the naturally black table olive during 14 days of standing. Furthermore, various experiments indicated that the oxidation of polyphenols enhances acrylamide formation in olives and that reactions already start under mild conditions. Hydroxytyrosol appears to play an important role in this, as it increases acrylamide formation in green and natural black table olive extracts by up to 35% compared to other polyphenols after heating at 120 °C.

{"title":"Factors impacting acrylamide formation in table olives with particular focus on polyphenols","authors":"Eva Hölzle , Laura Becker , Ylleza Bajrami , Melina Geisler , Thomas M. Amrein , Maurus Biedermann , Claudia Oellig","doi":"10.1016/j.foodcont.2025.111287","DOIUrl":"10.1016/j.foodcont.2025.111287","url":null,"abstract":"<div><div>The food-borne toxicant acrylamide occurs in table olives, but the formation mechanism is not fully understood. This study investigated different factors influencing acrylamide formation in green and naturally black table olives. Experiments with isotopically substituted asparagine and 3-aminopropionamide revealed that acrylamide formation through asparagine is possible with formation rates between 0.19 and 1.3 mol%. However, the calculation with these rates showed that this pathway is not the predominant one in olives. In addition to asparagine, a peptide led to acrylamide formation in model systems. In mixtures of olive extract with hydroxytyrosol, acrylamide contents rose by a factor of 2 for the green and 1.6 for the naturally black table olive during 14 days of standing. Furthermore, various experiments indicated that the oxidation of polyphenols enhances acrylamide formation in olives and that reactions already start under mild conditions. Hydroxytyrosol appears to play an important role in this, as it increases acrylamide formation in green and natural black table olive extracts by up to 35% compared to other polyphenols after heating at 120 °C.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111287"},"PeriodicalIF":5.6,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619815","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}

引用次数: 0

Assessing hand hygiene in food manufacturing: The feasibility of CCTV surveillance

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-05 DOI: 10.1016/j.foodcont.2025.111282

Ellen W. Evans, Emma J. Samuel, Sharon Mayho, Claudiu-Alin Turila, Helen R. Taylor, Elizabeth C. Redmond

Installation of closed-circuit television (CCTV) systems for surveillance is common in food and drink manufacturing businesses. Despite widespread use for security, it is suggested CCTV could assist in assessing food handler practices, such as hand hygiene compliance. This study aimed to explore the feasibility of using CCTV for covert observation to assess hand hygiene compliance. Face-to-face interviews with technical leaders (n = 21) from manufacturing businesses (n = 11) explored the use and benefits of CCTV and investigated perceptions regarding utilising CCTV to assess hand hygiene compliance. Although CCTV systems are common in food manufacturing, findings indicated they were seldom used to observe hand hygiene practices. Cameras were predominantly installed as a crime deterrent or used in the event of incidents, accidents or complaint investigations. Businesses reported a lack of dedicated resources and time to conduct regular structured observations using CCTV systems to establish compliance. CCTV footage (53h) from manufacturers (n = 3) including 852 hand hygiene attempts was reviewed using an electronic observational checklist to determine compliance. Findings indicated that although the majority (88%) of food handlers attempted to implement hand hygiene practices prior to entering food production areas, almost all attempts (98%) were non-compliant with hand hygiene protocols. This study concludes that the widespread use of CCTV systems, providing multiple vantage points throughout food manufacturing facilities, allows for unobtrusive observation of food handler behaviours. The study has determined the feasibility of using covert observation to assess hand hygiene compliance in food manufacturing businesses to identify practices that require further direct remediation or intervention.

{"title":"Assessing hand hygiene in food manufacturing: The feasibility of CCTV surveillance","authors":"Ellen W. Evans, Emma J. Samuel, Sharon Mayho, Claudiu-Alin Turila, Helen R. Taylor, Elizabeth C. Redmond","doi":"10.1016/j.foodcont.2025.111282","DOIUrl":"10.1016/j.foodcont.2025.111282","url":null,"abstract":"<div><div>Installation of closed-circuit television (CCTV) systems for surveillance is common in food and drink manufacturing businesses. Despite widespread use for security, it is suggested CCTV could assist in assessing food handler practices, such as hand hygiene compliance. This study aimed to explore the feasibility of using CCTV for covert observation to assess hand hygiene compliance. Face-to-face interviews with technical leaders (<em>n</em> = 21) from manufacturing businesses (<em>n</em> = 11) explored the use and benefits of CCTV and investigated perceptions regarding utilising CCTV to assess hand hygiene compliance. Although CCTV systems are common in food manufacturing, findings indicated they were seldom used to observe hand hygiene practices. Cameras were predominantly installed as a crime deterrent or used in the event of incidents, accidents or complaint investigations. Businesses reported a lack of dedicated resources and time to conduct regular structured observations using CCTV systems to establish compliance. CCTV footage (53h) from manufacturers (<em>n</em> = 3) including 852 hand hygiene attempts was reviewed using an electronic observational checklist to determine compliance. Findings indicated that although the majority (88%) of food handlers attempted to implement hand hygiene practices prior to entering food production areas, almost all attempts (98%) were non-compliant with hand hygiene protocols. This study concludes that the widespread use of CCTV systems, providing multiple vantage points throughout food manufacturing facilities, allows for unobtrusive observation of food handler behaviours. The study has determined the feasibility of using covert observation to assess hand hygiene compliance in food manufacturing businesses to identify practices that require further direct remediation or intervention.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111282"},"PeriodicalIF":5.6,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704083","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}

引用次数: 0

Economic evidence for the control of Salmonella in animal-derived food systems: A scoping review

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-05 DOI: 10.1016/j.foodcont.2025.111275

Rita Papoula-Pereira , Ole Alvseike , Beniamino Terzo Cenci-Goga , Luca Grispoldi , Gunvor Elise Nagel-Alne , José V. Ros-Lis , Lian F. Thomas

Salmonella is estimated to be annually responsible for 95.1 million cases of human gastrointestinal disease and 155,000 deaths worldwide. Infection is mostly foodborne. Salmonella is costly to healthcare, human/animal wellbeing and animal production. This paper was written by members of RIBMINS, a Europe-wide network of food safety researchers, with the aim to review the existing economic evidence on interventions to curb Salmonella spread in animal-derived food systems. Despite the widespread implementation of national control plans our search yielded only 35 primary sources of data over the span of 40 years and multiple value chains. Cost-benefit analyses were the most frequent type of study. There was little consistency between the variables included in these analyses thus hindering potential comparisons. Much of the identified literature was focused on interventions at the farm level (n = 24) either exclusively or associated with further interventions in the value chain such as at harvest and/or feed production. From the data, it became apparent that most of the costs are borne by the private sector which is not surprising given the potential for outbreaks to damage reputation and profitability. On the other hand, the most benefit is accrued by the public sector through decreased health costs and improved workforce productivity. We argue that to be able to make evidence-based decisions on which Salmonella control interventions to adopt and where the cost of these should fall, standardised economic analysis should be undertaken in the food safety space.

据估计，沙门氏菌每年导致全球 9510 万例人类胃肠道疾病和 15.5 万人死亡。感染主要通过食物传播。沙门氏菌对医疗保健、人类/动物健康和畜牧业造成了巨大损失。本文由欧洲食品安全研究人员网络 RIBMINS 的成员撰写，旨在回顾现有的经济证据，探讨如何采取干预措施遏制沙门氏菌在动物源性食品系统中的传播。尽管国家控制计划得到了广泛实施，但我们在 40 年间和多个价值链中仅搜索到 35 个原始数据来源。成本效益分析是最常见的研究类型。这些分析所包含的变量之间几乎没有一致性，因此阻碍了潜在的比较。大部分已确定的文献都侧重于农场层面的干预措施（n = 24），或者是专门的干预措施，或者是与价值链中的进一步干预措施相关联的干预措施，如收获和/或饲料生产。从数据中可以明显看出，大部分成本由私营部门承担，这并不奇怪，因为疫情爆发有可能损害声誉和盈利能力。另一方面，公共部门通过降低医疗成本和提高劳动力生产率获得了最大收益。我们认为，为了能够就采取哪些沙门氏菌控制干预措施以及这些干预措施的成本应该由谁来承担做出循证决策，应该在食品安全领域开展标准化的经济分析。

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引用次数: 0

Electrochemical RNA-based aptasensor for neomycin detection in milk samples

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-05 DOI: 10.1016/j.foodcont.2025.111257

Agnieszka Jackowska, Iwona Grabowska, Katarzyna Kurzątkowska-Adaszyńska

Mastitis is one of the most common diseases in dairy cattle, leading to significant financial losses. Veterinary drugs containing neomycin (Neo) are frequently used to treat this condition. However, the overuse of neomycin results in antibiotic residues in milk, increased microorganism resistance, and reduced therapeutic efficacy. Therefore, there is a growing need for simple and cost-effective methods of neomycin detection. This study presents the development of an electrochemical aptasensor for neomycin detection in cow's milk. A 2′-O-methylated ssRNA aptamer (APT_Neo) was used as the receptor element and was covalently immobilized on the surface of the gold electrode alongside an anti-adhesive compound, 4-mercaptophenol (4-MCP). The interaction between neomycin and the 2′-O-methylated ssRNA aptamer was monitored through changes in the electron transfer resistance (ΔR) of the electrode, recorded using electrochemical impedance spectroscopy (EIS) in the presence of an electroactive label redox couple, Fe(CN)₆^3−/4- in the supporting solution. The developed electrochemical aptasensor exhibits high sensitivity and a low detection limit (36.3 nM in a 10-fold-diluted cow's milk sample), and selectivity for neomycin over structurally similar compounds (kanamycin and streptomycin) as well as antibiotics from tetracycline group (tetracycline and oxytetracycline). The proposed aptasensor is user-friendly and scalable, paving the way for the development of innovative miniaturized electrochemical sensor systems for practical applications in neomycin detection in cow's milk samples and food safety monitoring.

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引用次数: 0

Distribution and health risk assessment of multiple elements in canned aquatic products from southeast China 中国东南地区水产品罐头中多种元素的分布及健康风险评估

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-03-01 DOI: 10.1016/j.foodcont.2025.111270

Hai-Tao Shen , Xiao-Dong Pan , Lu-Nan Cao , Jian-Long Han

Concern on heavy metal pollution in canned aquatic products has been increasing. We analyzed 11 elements in 365 canned aquatic products collected from Zhejiang Province, southeast China and performed a risk assessment using target hazard quotient (THQ) and hazard index (HI). The mean concentrations of Hg, As, Pb, and Cd (main toxic elements) were 0.023, 0.742, 0.081, and 0.070 mg/kg wet weight, respectively. Strong positive correlation with their concentrations in canned aquatic products were found in Mn-Ni (r = 0.68), Cu-Ni (r = 0.60), and Al-Mn (r = 0.60). Elemental detection frequencies and levels varied depending on the type of species and sampling months. Exposure risk assessment showed that the THQs of different groups (children, adolescents, and adults) were all less than 1, indicating lower health risks. The THQ value of Cd accounted for over 50% of the all THQs. At high exposure level (P95), HI was equal to or greater than 1, which showed a possible health risk.

引用次数: 0