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Journal of Food Protection

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August 21, 2018: Journal of Food Protection
L C O Santos, A L V Cubas, E H S Moecke, D H B Ribeiro, E R Amante
This work aimed to study the pumpkin puree processing by cold plasma corona discharge as an alternative to heat treatment to reduce Escherichia coli contamination and evaluate physicochemical alterations, using argon (Ar) as the process gas. The treatment time to verify E. coli inactivation was between 2 and 20 min, while physicochemical alterations were analyzed at 5, 10, 15, and 20 min. Cold plasma corona discharge technology to inactivate E. coli proved to be promising, reaching 3.62 log cycles of reduction at 20 min of treatment...
November 2018: Journal of Food Protection
Anisa S Khan, Karla Georges, Saed Rahaman, Woubit Abdela, Abiodun A Adesiyun
This study determined the frequency of resistance of 135 isolates of Salmonella, including 15 serotypes recovered from chickens purchased from retail outlets (cottage processors and supermarkets) across Trinidad. Resistance to 16 antimicrobial agents was determined by using the disk diffusion method. Resistance among the isolates was related to the type of retail outlet, location of outlets, type of sample, and isolate serotype. Overall, all isolates exhibited resistance to one or more of the 16 antimicrobial agents tested...
November 2018: Journal of Food Protection
Eduarda Gomes-Neves, Alexandra Müller, André Correia, Sara Capas-Peneda, Márcia Carvalho, Sara Vieira, Margarida Fonseca Cardoso
Food chain information (FCI) is a mandatory component of meat inspection in the European Union. In Portugal there has been no assessment of FCI regarding risk-based meat inspection. The goal of the present study was to assess the quality and the usefulness of data provided by farmers. A total of 1,694 reports (989 for bovine animals, 575 for swine, and 130 for small ruminants) submitted to nine red meat slaughterhouses between September 2015 and January 2017 were analyzed. These reports covered a total of 79,889 animals...
November 2018: Journal of Food Protection
Seong B Park, Shecoya B White, Christy S Steadman, Clay A Cavinder, Scott T Willard, Peter L Ryan, Jean M Feugang
Foodborne bacteria such as Escherichia coli O157:H7 can cause severe hemorrhagic colitis in humans following consumption of contaminated meat products. Contamination with pathogenic bacteria is frequently found in the food production environment, and adequate household storage conditions of purchased foods are vital for illness avoidance. Real-time monitoring was used to evaluate bacterial growth in ground horse, beef, and pork meats maintained under various storage conditions. Various levels of E. coli O157:H7 carrying the luxCDABE operon, which allows the cells to emit bioluminescence, were used to inoculate meat samples that were then stored at room temperature for 0...
November 2018: Journal of Food Protection
Camila Veríssimo DE Sales, Adma Nadja Ferreira DE Melo, Katarzyna Maria Niedzwiedzka, Evandro Leite DE Souza, Donald W Schaffner, Marciane Magnani
Fifteen outbreak-linked Salmonella enterica strains in chicken meat were evaluated under simulated human gastrointestinal conditions for their resistance and susceptibility to 11 antibiotics from seven antibiotic classes. The MIC of each antibiotic was determined by microdilution in broth before and after the exposure of each strain to a continuous system simulating the conditions in the human mouth, esophagus-stomach, duodenum, and ileum. Strains were inoculated onto chicken breast (9 g; inoculated at 5 log CFU/g) prior to exposure...
November 2018: Journal of Food Protection
Michael S Williams, Eric D Ebel, Stephanie A Hretz, Neal J Golden
Buffered peptone water is the rinsate commonly used for chicken rinse sampling. A new formulation of buffered peptone water was developed to address concerns about the transfer of antimicrobials, used during poultry slaughter and processing, into the rinsate. This new formulation contains additives to neutralize the antimicrobials, and this neutralizing buffered peptone water replaced the original formulation for all chicken carcass and chicken part sampling programs run by the Food Safety and Inspection Service beginning in July 2016...
November 2018: Journal of Food Protection
Aljosa Trmcic, Huihui Chen, Monika Trząskowska, Sandeep Tamber, Siyun Wang
Salmonella enterica is one of the pathogens that is frequently identified as the cause of fresh produce-related outbreaks. Biofilm formation is a factor that can contribute to pathogen survival on produce surface. The goal of our current research was to investigate the survival of five S. enterica strains representing different serotypes (i.e., Typhimurium, Enteritidis, Daytona, Poona, and Newport) on whole mini cucumbers stored at refrigeration (4°C) and room temperature (22°C). We also determined the strains survival on glass slides and in phosphate-buffered saline at 4 and 22°C, as well as the ability to form biofilms on a solid-liquid interphase...
November 2018: Journal of Food Protection
Wentao Jiang, Xiaoli Etienne, Kawang Li, Cangliang Shen
This study was conducted to compare the efficacy of antimicrobials sprayed by electrostatic versus conventional sprayer for inactivation of Salmonella, Listeria monocytogenes, and Campylobacter jejuni on eggs and to determine the economic feasibility of these treatments. Eggs were dip inoculated with overnight cultures (18 h) of Salmonella Typhimurium, Salmonella Tennessee, a two-strain mixture of L. monocytogenes, and a three-strain mixture of C. jejuni (microaerophilic condition). Inoculated eggs were then not sprayed or subjected to electrostatic and conventional spraying with peroxyacetic acid (PAA; 0...
November 2018: Journal of Food Protection
Joshua B Gurtler, Michael P Doyle, Marilyn C Erickson, Xiuping Jiang, Patricia Millner, Manan Sharma
Compost is organic material that has been degraded into a nutrient-stabilized humus-like substance through intense microbial activity, which can provide essential plant nutrients (nitrogen, phosphorus) to aid in the growth of fruits and vegetables. Compost can be generated from animal waste feedstocks; these can contain human pathogens, which can be inactivated through the heat and microbial competition promoted during the composting process. Outbreaks of infections caused by bacterial pathogens such as Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on fruit and vegetable commodities consumed raw emphasize the importance of minimizing the risk of pathogenic contamination on produce commodities...
November 2018: Journal of Food Protection
H W Kim, N H Kim, T J Cho, S M Park, S H Kim, M S Rhee
A total of 364 samples of vegetable- and meat-based meals were collected at three processing steps: step I, preparation of raw ingredients; step II, processing and cooking; and step III, finished meals. Microbiological quality was evaluated by using data for the prevalence and concentration of the aerobic plate counts, total coliforms (TC), fecal coliforms (FC), and Escherichia coli. The data were analyzed for differences between cafeterias, seasons, raw materials, and processing steps. Fourteen (15.2%) of the 92 finished meal samples were microbiologically unsatisfactory...
November 2018: Journal of Food Protection
Hajime Takahashi, Ryota Kasuga, Satoko Miya, Natsumi Miyamura, Takashi Kuda, Bon Kimura
Propidium monoazide (PMA) has been used together with quantitative real-time PCR (qPCR) to enumerate live bacteria, while discriminating against the residual DNA of dead bacterial cells. Although the effectiveness of PMA at increasing the accuracy of enumeration of live bacteria treated with heat has been investigated in a number of studies, few studies have involved bacteria treated with sanitizers. In this study, dead Staphylococcus aureus cells were prepared by treatment with six kinds of sanitizers (ethanol, isopropyl alcohol, benzalkonium chloride, sodium hypochlorite, hydrogen peroxide, and nisin) and were mixed with a culture of live bacteria in different ratios...
November 2018: Journal of Food Protection
Marcia DA Fonseca Valbuza, Alfonso Neri García Aldrete, Marcos Roberto Potenza, Ana Eugênia DE Carvalho Campos
In Brazil, the production of dried herbs and condiments is on a smaller scale than that of its other agricultural sectors; however, it has been growing and attracting new producers, driven by the stimulus to provide healthy and gourmet foods. Insects in the order Psocoptera may cause loss of quality in such dried foods, and because of their small size, these insects can be easily transported by commerce. No information is available on how these insects may be entering Brazil via the importation of dehydrated products or how they may be exported with the increase of Brazilian dried food production...
November 2018: Journal of Food Protection
Maiara DA Costa Lima, Maria Lúcia DA Conceição, Donald W Schaffner, Evandro Leite DE Souza
This study evaluated the microbiological and physicochemical characteristics in different commercial brands of a Brazilian minimally ripened (coalho) cheese during 60 days of storage under refrigeration. Combinations of maximum and minimum values of water activity and pH determined in cheese samples at refrigeration temperature (7°C) were used in a bacterial growth prediction analysis. Maximum growth rate (Grmax) was estimated for different pathogenic and/or spoilage bacteria using the ComBase Predictor. Results of microbiological characterization analyses showed persistent high counts for all monitored microbial groups ( Lactobacillus spp...
November 2018: Journal of Food Protection
Huimin Ma, Jing Li, Xiaoxia Xi, Haiyan Xu, Laga Wuri, Yanfei Bian, Zhongjie Yu, Min Ren, Lana Duo, Yaru Sun, Zhihong Sun, Tiansong Sun, Bilige Menghe
Goat milk powder is a nutritious and easy-to-store product that is highly favored by consumers. However, the presence of contaminating bacteria and their metabolites may significantly affect the flavor, solubility, shelf life, and safety of the product. To comprehensively and accurately understand the sanitary conditions in the goat milk powder production process and potential threats from bacterial contamination, a combination of Pacific Biosciences single molecule real-time sequencing and droplet digital PCR was used to evaluate bacterial contamination in seven goat milk powder samples from three dairies...
November 2018: Journal of Food Protection
Laijin Su, Liping Ma, Hui Liu, Feng Zhao, Zhiwei Su, Deqing Zhou
Noroviruses (NoVs) are one of the most important foodborne viral pathogens worldwide. Oysters are common carriers of NoVs and are responsible for their transmission. NoVs recognize human histo-blood group antigens (HBGAs) as receptors. Recent studies indicate that HBGA-like molecules also exist in oyster tissues and that they may play a key role in the binding of NoVs. However, the mechanism by which different genotypes of NoV accumulate in different oyster tissues is unknown. In this study, the presence and distribution of different types of HBGA-like molecules were evaluated in 240 oysters collected from the Shandong Peninsula of People's Republic of China for 1 year...
November 2018: Journal of Food Protection
Susana Sanz, Carmen Olarte, Carla Andrea Alonso, Raquel Hidalgo-Sanz, Paula Gómez, Laura Ruiz-Ripa, Carmen Torres
In this study, we investigated the airborne dissemination of bacteria from the inside of two very different pork farms (an intensively confined farm and an open-range farm) to the immediate environment. Samples were taken from the slurry, from the air inside the farms (area 0), and from their immediate surroundings at a distance of 50, 100, and 150 m in four directions (north, south, east, and west). A control sample in the air of a zone far away from human or animal activity was also taken. Identification of isolates was made by means of the matrix-assisted laser desorption-ionization time of flight system...
November 2018: Journal of Food Protection
Jisoo Hong, Jonguk Kim, Lin-Hu Quan, Sunggi Heu, Eunjung Roh
Staphylococcus aureus is an important pathogen implicated in various diseases, including staphylococcal food poisoning. Bacteriocins are considered safe and effective antimicrobial substances for the prevention of the growth of pathogenic bacteria. In this article, we describe the purification and characterization of pasteuricin, a novel bacteriocin produced by Staphylococcus pasteuri RSP-1. A cell-free supernatant of S. pasteuri RSP-1 exerted strong antimicrobial activity against staphylococci, including methicillin-resistant S...
November 2018: Journal of Food Protection
Shuhong Zhang, Guangzhu Yang, Yuanbin Huang, Jumei Zhang, Lihua Cui, Qingping Wu
Atypical enteropathogenic Escherichia coli (aEPEC) is an emerging pathogen that has been implicated in outbreaks of diarrhea worldwide. The objective of this study was to investigate the occurrence of aEPEC in retail foods at markets in the People's Republic of China and to characterize the isolates for virulence genes, intimin gene ( eae) subtypes, multilocus sequence types (STs), and antimicrobial susceptibility. From May 2014 to April 2015, 1,200 food samples were collected from retail markets in China, and 41 aEPEC isolates were detected in 2...
November 2018: Journal of Food Protection
Stephen Calhoun, Laurie Post, Benjamin Warren, Sterling Thompson, Ann Rogers Bontempo
Recalls and outbreaks associated with Salmonella contamination in peanut-containing products have been reported over the past several years. Very limited data existed on the prevalence and concentration of Salmonella on raw, shelled peanuts in the United States. An initial study was completed in 2012 to estimate the prevalence and concentration of Salmonella on Runner- and Virginia-type raw, shelled peanuts in the United States from the 2008 through 2011 crop years, which were proportionately sampled from each growing region based on 2007 production volume...
November 2018: Journal of Food Protection
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