Rework is a common practice in the dairy industry for processors to minimize waste while recovering costs from products that are unsaleable. Regulations related to reworking fluid dairy products are focused on product safety; however, rework in the fluid milk industry and its implications for product quality have not been previously investigated. Our objectives were to characterize current industry practices for reworking fluid dairy products and identify scenarios that could contribute to reduced product quality, particularly microbial spoilage. Seven commercial fluid milk processors from the Pacific Northwest were interviewed regarding their rework handling practices. Processors used various terms (rework, reclaim, and rerun) to describe specific product recovery, storage, and reprocessing procedures. Processors reported nine typical rework motivations, with reclaim and packaging problems the most common; however, rework also played an important role in handling special circumstances. Milk products were reworked as soon as 3 days after production up to the code date (21 days) at dilution rates of ≤20% rework to ≥80% fresh product. Rework conditions with the potential to influence product quality or shelf life of milk products were identified.
{"title":"Rework Practices Used During Milk Processing: An Industry Survey","authors":"Casey E. Rush, L. Meunier-Goddik, J. Waite-Cusic","doi":"10.4315/fpt-21-020","DOIUrl":"https://doi.org/10.4315/fpt-21-020","url":null,"abstract":"Rework is a common practice in the dairy industry for processors to minimize waste while recovering costs from products that are unsaleable. Regulations related to reworking fluid dairy products are focused on product safety; however, rework in the fluid milk industry and its implications for product quality have not been previously investigated. Our objectives were to characterize current industry practices for reworking fluid dairy products and identify scenarios that could contribute to reduced product quality, particularly microbial spoilage. Seven commercial fluid milk processors from the Pacific Northwest were interviewed regarding their rework handling practices. Processors used various terms (rework, reclaim, and rerun) to describe specific product recovery, storage, and reprocessing procedures. Processors reported nine typical rework motivations, with reclaim and packaging problems the most common; however, rework also played an important role in handling special circumstances. Milk products were reworked as soon as 3 days after production up to the code date (21 days) at dilution rates of ≤20% rework to ≥80% fresh product. Rework conditions with the potential to influence product quality or shelf life of milk products were identified.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41613297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pulses are food legumes and include the seeds of dry field peas, lentils, and chickpeas. This family of agricultural commodities plays an important role in human nutrition worldwide and has an extensive track record of safety. Familiar foods in North America made from these three commodities include hummus, split pea soup, dahl, and canned garbanzos. Raw, dry packed chickpeas, lentils, and field peas are never intended as a ready-to-eat food and must be further processed to be edible. Pulses that have been harvested, stored, cleaned, and bulk packed rarely introduce chemical or physical hazards into the food supply chain. They are further thermally processed to minimize biological hazards. Although growing, storage, cleaning, and packing of pulses is more akin to primary agriculture than to food processing, controls such as pest control, good manufacturing practices, audits, screens, magnets, gravity tables, and dry equipment cleaning all serve to ensure product safety. Several of the regulations adopted under Congress’ Food Safety Modernization Act, including updated registration requirements, the Produce Safety rule, and preventive controls for both human and animal food, may apply to the agronomy, cleaning, and packing of pulses. Exemptions within these rules and withheld U.S. Food and Drug Administration enforcement reduce some industry compliance requirements.
{"title":"The Safety and Regulation of Chickpeas, Lentils, and Field Peas in Farming and Post-Harvest Operations","authors":"Jeffrey Kronenberg","doi":"10.4315/fpt-21-007","DOIUrl":"https://doi.org/10.4315/fpt-21-007","url":null,"abstract":"Pulses are food legumes and include the seeds of dry field peas, lentils, and chickpeas. This family of agricultural commodities plays an important role in human nutrition worldwide and has an extensive track record of safety. Familiar foods in North America made from these three commodities include hummus, split pea soup, dahl, and canned garbanzos. Raw, dry packed chickpeas, lentils, and field peas are never intended as a ready-to-eat food and must be further processed to be edible. Pulses that have been harvested, stored, cleaned, and bulk packed rarely introduce chemical or physical hazards into the food supply chain. They are further thermally processed to minimize biological hazards. Although growing, storage, cleaning, and packing of pulses is more akin to primary agriculture than to food processing, controls such as pest control, good manufacturing practices, audits, screens, magnets, gravity tables, and dry equipment cleaning all serve to ensure product safety. Several of the regulations adopted under Congress’ Food Safety Modernization Act, including updated registration requirements, the Produce Safety rule, and preventive controls for both human and animal food, may apply to the agronomy, cleaning, and packing of pulses. Exemptions within these rules and withheld U.S. Food and Drug Administration enforcement reduce some industry compliance requirements.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70418793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Stephenie Yoke Wei Wong, N. Mahyudin, J. Ho, U. Abidin
Food safety training of food handlers is commonly used to reduce the incidence of foodborne disease worldwide. Nevertheless, studies have shown that the provision of knowledge alone may not necessarily result in a positive behavior change. Thus, this study aimed to determine the effect of a multiple-component intervention approach, comprising training and a self-efficacy building program, to improve hand washing and contamination prevention behavior among food handlers at public school canteens in Malaysia. Two groups were compared: treatment (n = 31) and control (n = 30). The treatment group received a 2-h on-site interactive training and a self-efficacy building program that incorporated verbal persuasion, role modeling, and practice time. Both groups were measured using a survey and the direct observation method, before and after a 14-day intervention period. Results show that the intervention package produced a significant increase (P < 0.001) in the behavioral compliance, knowledge, and self-efficacy scores for both behaviors. An increase in the overall frequency of soap use and adherence to the correct hand washing technique for the treatment group was recorded, although there is room for improvement in the post intervention hand washing compliance score. Findings from this study provide valuable information on possible ways to improve food safety behavior among school food handlers.
{"title":"Evaluation of Self-Efficacy-Based Intervention: Improving School Food Handlers’ Selected Food Safety Behavior","authors":"Stephenie Yoke Wei Wong, N. Mahyudin, J. Ho, U. Abidin","doi":"10.4315/fpt-21-011","DOIUrl":"https://doi.org/10.4315/fpt-21-011","url":null,"abstract":"Food safety training of food handlers is commonly used to reduce the incidence of foodborne disease worldwide. Nevertheless, studies have shown that the provision of knowledge alone may not necessarily result in a positive behavior change. Thus, this study aimed to determine the effect of a multiple-component intervention approach, comprising training and a self-efficacy building program, to improve hand washing and contamination prevention behavior among food handlers at public school canteens in Malaysia. Two groups were compared: treatment (n = 31) and control (n = 30). The treatment group received a 2-h on-site interactive training and a self-efficacy building program that incorporated verbal persuasion, role modeling, and practice time. Both groups were measured using a survey and the direct observation method, before and after a 14-day intervention period. Results show that the intervention package produced a significant increase (P < 0.001) in the behavioral compliance, knowledge, and self-efficacy scores for both behaviors. An increase in the overall frequency of soap use and adherence to the correct hand washing technique for the treatment group was recorded, although there is room for improvement in the post intervention hand washing compliance score. Findings from this study provide valuable information on possible ways to improve food safety behavior among school food handlers.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43933998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Michael Ablan, Kenai McFadden, Michael Jhung, Neha Jaggi Sood, Natasha Dowell, Katherine E Marshall, Lilit Hakobyan, Mila Sugovic, Laura Whitlock, Misha Robyn
Many efforts across the farm-to-fork continuum aim to reduce foodborne disease and outbreaks. Real-time risk communication is an important component of the Centers for Disease Control and Prevention (CDC) efforts, especially during outbreaks. To inform risk communication with the public during multistate foodborne outbreaks, we conducted a series of focus groups of adults in the Washington, D.C., metropolitan area to understand attitudes, perceptions, behaviors, and how people receive information around foodborne disease outbreaks. Results from these focus groups provided insight on factors that might influence consumer perception and behavior during an outbreak. Perceived outbreak proximity and personal consumption of an outbreak vehicle were identified as also reported hearing about multiple outbreaks per year some drivers of perceived risk to an outbreak. Participants through a variety of sources and following recommended actions during an outbreak, implying some existing penetration of current risk messages for multistate foodborne outbreaks. Findings from these focus groups are a first step in increasing understanding of how CDC messages affect the consumers' ability to access and act upon reliable information to protect their health during outbreaks and serve as a baseline for further evaluation efforts of CDC risk communication strategy for multistate foodborne outbreaks.
{"title":"A Qualitative Evaluation of the Centers for Disease Control and Prevention Risk Communication Methods during Multistate Foodborne Outbreaks.","authors":"Michael Ablan, Kenai McFadden, Michael Jhung, Neha Jaggi Sood, Natasha Dowell, Katherine E Marshall, Lilit Hakobyan, Mila Sugovic, Laura Whitlock, Misha Robyn","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Many efforts across the farm-to-fork continuum aim to reduce foodborne disease and outbreaks. Real-time risk communication is an important component of the Centers for Disease Control and Prevention (CDC) efforts, especially during outbreaks. To inform risk communication with the public during multistate foodborne outbreaks, we conducted a series of focus groups of adults in the Washington, D.C., metropolitan area to understand attitudes, perceptions, behaviors, and how people receive information around foodborne disease outbreaks. Results from these focus groups provided insight on factors that might influence consumer perception and behavior during an outbreak. Perceived outbreak proximity and personal consumption of an outbreak vehicle were identified as also reported hearing about multiple outbreaks per year some drivers of perceived risk to an outbreak. Participants through a variety of sources and following recommended actions during an outbreak, implying some existing penetration of current risk messages for multistate foodborne outbreaks. Findings from these focus groups are a first step in increasing understanding of how CDC messages affect the consumers' ability to access and act upon reliable information to protect their health during outbreaks and serve as a baseline for further evaluation efforts of CDC risk communication strategy for multistate foodborne outbreaks.</p>","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10191179/pdf/nihms-1852384.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9506997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.4315/1541-9576-41.5.501
A. Zelalem, K. Abegaz, A. Kebede, Y. Terefe, Carla L Schwan, J. Vipham
{"title":"Food Safety Knowledge, Attitudes, and Hygienic Practices of Abattoir Workers in Ethiopia: A Cross-Sectional Study","authors":"A. Zelalem, K. Abegaz, A. Kebede, Y. Terefe, Carla L Schwan, J. Vipham","doi":"10.4315/1541-9576-41.5.501","DOIUrl":"https://doi.org/10.4315/1541-9576-41.5.501","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47593012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.4315/1541-9576-41.5.464
Mohamed K. Morsy, M. Abdelmonem, V. Trinetta
{"title":"Effect of Antimicrobial Washes, Essential Oil Vapor Phase, and Antimicrobial Pullulan Coating in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium on Strawberries","authors":"Mohamed K. Morsy, M. Abdelmonem, V. Trinetta","doi":"10.4315/1541-9576-41.5.464","DOIUrl":"https://doi.org/10.4315/1541-9576-41.5.464","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46559482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.4315/1541-9576-41.5.485
D. Oruç, S. Pokharel, A. J. Hirneisen, C. Cutter
{"title":"A Food Safety Laboratory Curriculum Significantly Improves Knowledge, Behaviors, Attitudes, and Handwashing Skills of Laboratory Personnel in East and South Africa","authors":"D. Oruç, S. Pokharel, A. J. Hirneisen, C. Cutter","doi":"10.4315/1541-9576-41.5.485","DOIUrl":"https://doi.org/10.4315/1541-9576-41.5.485","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44411923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.4315/1541-9576-41.5.476
Toni de Senna, Shirin J. Abd, Eva Borjas, Anne-Marie Nillo, C. Ferstl
Recent outbreaks and recalls associated with Salmonella enterica and pathogenic Escherichia coli in flour, a major ingredient in pasta, have prompted assessment of the microbiological lethality of cooking methods used to prepare dry pasta products for consumption. In this study, three types of dry pasta inoculated with multistrain cocktails of S. enterica and pathogenic E. coli were subjected to typical cooking treatments: elbow noodles were exposed to microwave cooking (2.5 min on high setting; minimum power output of 720 W) as part of an “elbow noodles in a cup” product, flat noodles were cooked on a stovetop in boiling water (6 min in boiling water), and no-boil lasagna noodles were exposed to baking as part of a three-layer lasagna (50 min in an oven preheated to 204°C). The average population levels of S. enterica and pathogenic E. coli in all three types of the dry noodles were >6.5 log most probable number per gram. Each cooking method evaluated reduced S. enterica and pathogenic E. coli population levels to <0.5 log most probable number per gram, resulting in >6-log reductions. The results of this study demonstrate that the cooking processes evaluated are capable of mitigating the microbiological food safety risks associated with dry pasta.
{"title":"Reduction of Salmonella enterica and Pathogenic Escherichia coli in Pasta by Using Common Cooking Methods","authors":"Toni de Senna, Shirin J. Abd, Eva Borjas, Anne-Marie Nillo, C. Ferstl","doi":"10.4315/1541-9576-41.5.476","DOIUrl":"https://doi.org/10.4315/1541-9576-41.5.476","url":null,"abstract":"Recent outbreaks and recalls associated with Salmonella enterica and pathogenic Escherichia coli in flour, a major ingredient in pasta, have prompted assessment of the microbiological lethality of cooking methods used to prepare dry pasta products for consumption. In this study, three types of dry pasta inoculated with multistrain cocktails of S. enterica and pathogenic E. coli were subjected to typical cooking treatments: elbow noodles were exposed to microwave cooking (2.5 min on high setting; minimum power output of 720 W) as part of an “elbow noodles in a cup” product, flat noodles were cooked on a stovetop in boiling water (6 min in boiling water), and no-boil lasagna noodles were exposed to baking as part of a three-layer lasagna (50 min in an oven preheated to 204°C). The average population levels of S. enterica and pathogenic E. coli in all three types of the dry noodles were >6.5 log most probable number per gram. Each cooking method evaluated reduced S. enterica and pathogenic E. coli population levels to <0.5 log most probable number per gram, resulting in >6-log reductions. The results of this study demonstrate that the cooking processes evaluated are capable of mitigating the microbiological food safety risks associated with dry pasta.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42042159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-01DOI: 10.4315/1541-9576-41.4.400
Lillian Nabwiire, A. Shaw, G. Nonnecke, D. Minner, E. Johnsen, L. Petersen
{"title":"Addressing Food Safety Educational Needs of Food Handlers in the U.S. Virgin Islands","authors":"Lillian Nabwiire, A. Shaw, G. Nonnecke, D. Minner, E. Johnsen, L. Petersen","doi":"10.4315/1541-9576-41.4.400","DOIUrl":"https://doi.org/10.4315/1541-9576-41.4.400","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42231967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-01DOI: 10.4315/1541-9576-41.4.380
R. Hamidi, S. Shekarforoush, S. Hosseinzadeh, S. Basiri
{"title":"Near Neutral Electrolyzed Water and Peroxyacetic Acid and Their Effect on the Survival of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes Inoculated on Poultry Meat","authors":"R. Hamidi, S. Shekarforoush, S. Hosseinzadeh, S. Basiri","doi":"10.4315/1541-9576-41.4.380","DOIUrl":"https://doi.org/10.4315/1541-9576-41.4.380","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44620246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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