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":"1 1","pages":""},"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":" ","pages":""},"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":" ","pages":""},"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}
Pub Date : 2021-07-01DOI: 10.4315/1541-9576-41.4.389
Leah M. Reever, M. Cater, S. Coleman
{"title":"Assessing Short- and Long-term Food Safety Attitude and Behavior of Home-based Food Operators","authors":"Leah M. Reever, M. Cater, S. Coleman","doi":"10.4315/1541-9576-41.4.389","DOIUrl":"https://doi.org/10.4315/1541-9576-41.4.389","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47647777","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: 10.4315/1541-9576-41.4.409
D. Unruh, Katelynn J. Stull, E. Pliakoni, S. Gragg
{"title":"A Bisulfate of Soda and Peroxyacetic Acid Solution Reduces Salmonella on Fresh-Cut Spinach","authors":"D. Unruh, Katelynn J. Stull, E. Pliakoni, S. Gragg","doi":"10.4315/1541-9576-41.4.409","DOIUrl":"https://doi.org/10.4315/1541-9576-41.4.409","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44340059","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 : 2021-05-01DOI: 10.4315/1541-9576-41.3.266
Bridget J. Perry, A. Shaw, Arlene E. Enderton, Shannon S. Coleman, E. Johnsen
{"title":"North Central Region Produce Grower Training: Pretest and Posttest Knowledge Change and Produce Safety Behavior Assessment","authors":"Bridget J. Perry, A. Shaw, Arlene E. Enderton, Shannon S. Coleman, E. Johnsen","doi":"10.4315/1541-9576-41.3.266","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.266","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"41 1","pages":"266-273"},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43297091","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 : 2021-05-01DOI: 10.4315/1541-9576-41.3.274
I. A. Odetokun, Baasim O. Borokinni, Samiat D. Bakare, I. Ghali-Mohammed, N. Alhaji
{"title":"A Cross-Sectional Survey of Consumers’ Risk Perception and Hygiene of Retail Meat: A Nigerian Study","authors":"I. A. Odetokun, Baasim O. Borokinni, Samiat D. Bakare, I. Ghali-Mohammed, N. Alhaji","doi":"10.4315/1541-9576-41.3.274","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.274","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"41 1","pages":"274-283"},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45390750","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 : 2021-05-01DOI: 10.4315/1541-9576-41.3.314
Alexander W. Emch, Samantha Burroughs, Javier Gaspar-Hernandez, J. Waite-Cusic
Food companies are marketing products with “sprouted,” “activated,” or “awakened” ingredients. The label implies that germination of grains, nuts, and seeds confers improved health benefits; however, the “sprouting” process consists of a simple overnight soak in water often at ambient temperature, followed immediately by drying and further processing. Our objective was to quantify Salmonella growth during soaking of grains, nuts, and seeds commonly included in “sprouted” products. Raw grains (buckwheat, millet, quinoa, rice), nuts (almond, cashew, hazelnut, peanut, pecan, walnut), and seeds (flax, hemp, pumpkin, sunflower) were inoculated with Salmonella to achieve ~3 log CFU/g after drying. Inoculated samples (20 g) were soaked in water (20 mL) with incubation at 7 or 25°C for 24 h. Salmonella bacteria were enumerated using serial dilution and spread plating on Hektoen enteric agar (37°C, 24 h). Salmonella was capable of significant growth (> 3 log CFU/g) in all 15 grains, nuts, and seeds during ambient temperature soaking, reaching an average concentration of 7.05 log CFU/g. High salt concentrations (> 10%) and refrigeration (< 7°C) were verified to prevent growth of Salmonella during soaking. This study demonstrates the risk of ambient temperature “sprouting” practices and presents practical strategies to improve safety
{"title":"Salmonella Growth during the Soaking Step of ‘Sprouted’ Grain, Nut, and Seed Production","authors":"Alexander W. Emch, Samantha Burroughs, Javier Gaspar-Hernandez, J. Waite-Cusic","doi":"10.4315/1541-9576-41.3.314","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.314","url":null,"abstract":"Food companies are marketing products with “sprouted,” “activated,” or “awakened” ingredients. The label implies that germination of grains, nuts, and seeds confers improved health benefits; however, the “sprouting” process consists of a simple overnight soak in water often at ambient temperature, followed immediately by drying and further processing. Our objective was to quantify Salmonella growth during soaking of grains, nuts, and seeds commonly included in “sprouted” products. Raw grains (buckwheat, millet, quinoa, rice), nuts (almond, cashew, hazelnut, peanut, pecan, walnut), and seeds (flax, hemp, pumpkin, sunflower) were inoculated with Salmonella to achieve ~3 log CFU/g after drying. Inoculated samples (20 g) were soaked in water (20 mL) with incubation at 7 or 25°C for 24 h. Salmonella bacteria were enumerated using serial dilution and spread plating on Hektoen enteric agar (37°C, 24 h). Salmonella was capable of significant growth (> 3 log CFU/g) in all 15 grains, nuts, and seeds during ambient temperature soaking, reaching an average concentration of 7.05 log CFU/g. High salt concentrations (> 10%) and refrigeration (< 7°C) were verified to prevent growth of Salmonella during soaking. This study demonstrates the risk of ambient temperature “sprouting” practices and presents practical strategies to improve safety","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42392479","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 : 2021-05-01DOI: 10.4315/1541-9576-41.3.284
Madhumeeta Dutta, Julie K. Yamamoto, D. D’Amico, T. Stubbs, B. Chapman, C. Stevenson
With over 90 U.S. outbreaks dating back to 1998 that were linked to cheese products, cheese processors in the United States are an important node for food safety. Awareness of food safety best practices and complying with regulations has been identified as a need by many cheese safety experts. In response, an online “Food Safety Basics for Artisan Cheesemakers” course was developed for a national audience by following the principles of instructional design. Over 800 participants registered for the course within the first year, 30% of whom (248) completed the course. Participants’ reactions to the course and self-reported knowledge gain was measured as were attitudes, self-efficacies, intentions, and self-reported changes in their food safety practices. Of the 128 participants who completed an evaluation of the course, 97% (124) reported that they were satisfied with course relevance and overall quality. Sixteen participants completed a follow-up questionnaire 1 month after completing the course in which they were asked to what extent they changed their food safety practices. On average, 42% reported that they either have already changed or intend to update their food safety practices in the future based on what they learned in the course. INTRODUCTION Dairy products accounted for more foodborne illness hospitalizations over an 11-year period (1998 to 2008) than 16 other commodity foods (27). Ninety cheese-related outbreaks were reported in the United States from 1998 to 2011, with 1,882 illnesses, 230 hospitalizations, and six deaths (15). Food safety education for artisan cheesemakers will theoretically raise awareness and result in implementation of best practices (6, 22, 23, 36). Whereas some study results have suggested that education results in improvements in food safety practices (1, 22, 23, 30), other results have suggested that training does not influence food safety behaviors (5, 31). However, food safety risks can be reduced by implementing an effective food safety management system that consists of good manufacturing practices (GMPs), risk-based preventive controls, and
{"title":"Development and Evaluation of an Online Food Safety Course for Artisan Cheesemakers in the United States","authors":"Madhumeeta Dutta, Julie K. Yamamoto, D. D’Amico, T. Stubbs, B. Chapman, C. Stevenson","doi":"10.4315/1541-9576-41.3.284","DOIUrl":"https://doi.org/10.4315/1541-9576-41.3.284","url":null,"abstract":"With over 90 U.S. outbreaks dating back to 1998 that were linked to cheese products, cheese processors in the United States are an important node for food safety. Awareness of food safety best practices and complying with regulations has been identified as a need by many cheese safety experts. In response, an online “Food Safety Basics for Artisan Cheesemakers” course was developed for a national audience by following the principles of instructional design. Over 800 participants registered for the course within the first year, 30% of whom (248) completed the course. Participants’ reactions to the course and self-reported knowledge gain was measured as were attitudes, self-efficacies, intentions, and self-reported changes in their food safety practices. Of the 128 participants who completed an evaluation of the course, 97% (124) reported that they were satisfied with course relevance and overall quality. Sixteen participants completed a follow-up questionnaire 1 month after completing the course in which they were asked to what extent they changed their food safety practices. On average, 42% reported that they either have already changed or intend to update their food safety practices in the future based on what they learned in the course. INTRODUCTION Dairy products accounted for more foodborne illness hospitalizations over an 11-year period (1998 to 2008) than 16 other commodity foods (27). Ninety cheese-related outbreaks were reported in the United States from 1998 to 2011, with 1,882 illnesses, 230 hospitalizations, and six deaths (15). Food safety education for artisan cheesemakers will theoretically raise awareness and result in implementation of best practices (6, 22, 23, 36). Whereas some study results have suggested that education results in improvements in food safety practices (1, 22, 23, 30), other results have suggested that training does not influence food safety behaviors (5, 31). However, food safety risks can be reduced by implementing an effective food safety management system that consists of good manufacturing practices (GMPs), risk-based preventive controls, and","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"41 1","pages":"284-292"},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46237467","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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