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Journal of Food Protection

Dongqin Xu, Yanhua Jiang, Lianzhu Wang, Lin Yao, Fengling Li, Yuxiu Zhai, Yuan Zhang
The aim of this study was to evaluate the effectiveness of bacteriophage (phage) SLMP1 to reduce Salmonella Typhimurium on contaminated raw salmon fillets and scallop adductors as a function of Salmonella inoculum level, phage dose, storage temperature, and storage time. Samples were inoculated with 102 and 104 CFU/g Salmonella and then treated with different concentrations of phage SLMP1, followed by incubation at 4, 15, and 25°C, respectively. The results showed that 108 PFU/g was the optimal concentration of phage for the control of Salmonella, which was applied in the following storage experiments over a 7-day period at 4°C, a 4-day period at 15°C, and a 2-day period at 25°C...
July 11, 2018: Journal of Food Protection
Yan Li, Yida Fang, Jingbin Zhang, Ligeng Feng, Yuanmeng Lv, Yongkang Luo
The effect of a low concentration of salt and sugar on the quality and microbial succession in blunt snout bream ( Megalobrama amblycephala) fillets was assessed by sensory analysis, total volatile basic nitrogen, biogenic amines, K value, total viable counts, 16S rRNA gene analysis, and Illumina MiSeq PE300 high-throughput sequencing. Fish samples were left untreated (control), treated with 1.8% salt (T1), or treated with 1.8% salt plus 0.9% sugar (T2). Consequently, salted and sugar-salted treatments extended the shelf life of bream fillets by 2 days, which retarded the increase of total volatile basic nitrogen, putrescine, cadaverine, and total viable counts...
July 11, 2018: Journal of Food Protection
Isha R Patel, Jayanthi Gangiredla, David W Lacher, Mark K Mammel, Lori Bagi, Gian Marco Baranzoni, Pina M Fratamico, Elizabeth L Roberts, Chitrita DebROY, Rebecca L Lindsey, Devon V Stoneburg, Haley Martin, Peyton Smith, Nancy A Strockbine, Christopher A Elkins, Flemming Scheutz, Peter C H Feng
The U.S. Food and Drug Administration Escherichia coli Identification (FDA-ECID) microarray provides rapid molecular characterization of E. coli. The effectiveness of the FDA-ECID for characterizing Shiga toxin-producing E. coli (STEC) was evaluated by three federal laboratories and one reference laboratory with a panel of 54 reference E. coli strains from the External Quality Assurance program. Strains were tested by FDA-ECID for molecular serotyping (O and H antigens), Shiga toxin subtyping, and the presence of the ehxA and eae genes for enterohemolysin and intimin, respectively...
July 9, 2018: Journal of Food Protection
K Bjornsdottir-Butler, A Abraham, A Harper, P V Dunlap, R A Benner
Photobacterium species are members of the bacterial communities typically associated with scombrotoxin-forming fish. Reclassification and discovery of new Photobacterium species has caused confusion as to which species are capable of biogenic amine production. We analyzed histamine, cadaverine, and putrescine production by 104 Photobacterium strains representing 23 species. The presence of the genes for histidine decarboxylase ( hdc), lysine decarboxylase ( ldc), and ornithine decarboxylase ( odc) was determined by real-time or conventional PCR and whole genome sequencing...
July 9, 2018: Journal of Food Protection
Heather Venkat, James Matthews, Paolo Lumadao, Blanca Caballero, Jennifer Collins, Nicole Fowle, Marilee Kellis, Mackenzie Tewell, Stacy White, Rashida Hassan, Andrew Classon, Yoo Joung, Kenneth Komatsu, Joli Weiss, Scott Zusy, Rebecca Sunenshine
On 10 August 2016, the Maricopa County Department of Public Health identified culture-confirmed Salmonella enterica serotype Javiana isolates from two persons who reported eating at a seafood restaurant; seven additional cases were reported by 15 August. We investigated to identify a source and prevent further illness. We interviewed persons with laboratory-reported Salmonella Javiana infection. Pulsed-field gel electrophoresis (PFGE) and whole genome sequencing of isolates were performed. A case was defined as diarrheal illness in a person during July to September 2016; confirmed cases had Salmonella Javiana isolate yielding outbreak-related PFGE patterns; probable cases had diarrheal illness and an epidemiologic link to a confirmed case...
July 9, 2018: Journal of Food Protection
Joseph Eggers, Joellen M Feirtag, Alan D Olstein, Joseph M Bosilevac
Microbiological analysis of ground beef for contamination by both Salmonella and Shiga toxin-producing Escherichia coli (STEC) is performed by the U.S. Department of Agriculture, Food Safety Inspection Service (FSIS), as part of its Performance Standards Verification Testing program. FSIS has established a zero tolerance for STEC serotype O157:H7 and serogroups O26, O45, O103, O111, O121, and O145 because they are regarded as adulterants. The detection and isolation of these specific serogroups presents a technical challenge necessitating time-consuming and costly laboratory procedures that often exceed the technical capabilities of many small internal and reference laboratories...
July 6, 2018: Journal of Food Protection
Vanessa Gressler, Vivian Feddern, Jane de Oliveira Peixoto, Monica Correa Ledur, Osmar Antonio Dalla Costa, Gustavo Julio Mello Monteiro de Lima
A new methodology is proposed for ractopamine residue analysis in pork. It consists of enzyme-mediated digestion and deconjugation steps; modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction; and liquid chromatography-tandem mass spectrometry (LC-MS/MS). In brief, the samples were digested with protease and then deconjugated with β-glucuronidase enzyme; they were then subjected to extraction and cleanup by QuEChERS and underwent sequential analysis by LC-MS/MS. The method performance was evaluated in accordance to the validation guidelines regulated by the Brazilian Ministry of Agriculture and Food Supply...
July 6, 2018: Journal of Food Protection
S Balamurugan, Pawinee Inmanee, James DE Souza, Philip Strange, Tantawan Pirak, Shai Barbut
The study investigated the effects of high pressure processing (HPP; 600 MPa for 3 min) and hot water (HW; 75°C for 15 min) pasteurization on the inactivation of inoculated Listeria monocytogenes, natural populations of lactic acid bacteria, Pseudomonas spp., and coliforms in vacuum-packaged cooked sausages and their recovery during storage at 4 and 10°C for 35 days. Cooking sausages to an internal temperature of 72°C resulted in a >6-log reduction in numbers of inoculated L. monocytogenes. Storage at 4°C resulted in no significant difference ( P > 0...
July 3, 2018: Journal of Food Protection
Mingming Guo, Tony Z Jin, Joshua B Gurtler, Xuetong Fan, Madhav P Yadav
Antimicrobial washing (AW), antimicrobial coating (AC), and a combination of washing followed by coating (AW+AC) were evaluated for their ability to inactivate artificially inoculated foodborne pathogens and native microbiota on strawberries stored at 4°C. Strawberries were inoculated with a six-strain composite of Escherichia coli O157:H7 and Salmonella; treated by AW, AC, or AW+AC; and stored at 4°C for 3 weeks. The washing solution contained 90 ppm of peracetic acid, and the coating solution consisted of chitosan (1%, w/v), allyl isothiocyanate (1%, v/v), and corn-bio fiber gum (5%, w/v)...
July 3, 2018: Journal of Food Protection
Lance W Noll, Pragathi B Shridhar, Samuel E Ives, Elva Cha, T G Nagaraja, David G Renter
Dehiding during beef cattle processing can introduce fecal contaminants, including Shiga toxin-producing Escherichia coli (STEC), from hides onto carcass surfaces, creating the potential for contaminated beef. Fecal shedding of major STEC serogroups (O26, O45, O103, O111, O121, O145, and O157; STEC-7) may differ among cattle populations, yet no study has been conducted to isolate STEC-7 on hides of multiple cattle types on the same production days at the same processing plant. Our objective was to estimate and compare prevalence and concentrations of STEC-7 on hides of cull dairy, cull beef, and fed beef cattle from the same date and processing plant...
July 3, 2018: Journal of Food Protection
Jeffrey Clark, Phil Crandall, Jessica Shabatura
Food safety training does not always result in behavior change, perhaps because of flaws inherent in traditional training designs. New technologies such as augmented reality headsets or head-mounted action cameras could transform the way food safety training is conducted in the food industry. Training conducted with wearable technology presents visual content in the first-person or actor's perspective, as opposed to the traditional third-person or observer perspective. This visual hands-on first-person perspective may provide an effective way of conveying information and encouraging behavior execution because it uses the mirror neuron system...
July 2, 2018: Journal of Food Protection
Mengzhe Li, Yanqiu Jin, Hong Lin, Jingxue Wang, Xiuping Jiang
Vibrio parahaemolyticus is an important foodborne pathogen that is generally transmitted via raw or undercooked seafood. Endolysins originating from bacteriophages offer a new way to control bacterial pathogens. The objectives of this study were to sequence a novel lytic V. parahaemolyticus phage VPp1 and determine the antibacterial activities of the recombinant endolysin (LysVPp1) derived from this phage. The complete VPp1 genome contained a double-stranded DNA of 50,431 bp with a total G+C content of 41.35%...
June 21, 2018: Journal of Food Protection
Krzysztof A Zacharski, Mark Southern, Alan Ryan, Catherine C Adley
Microbiological hazards can occur when foodstuffs come into contact with contaminated surfaces or infectious agents dispersed by air currents in the manufacturing environment. An environmental monitoring program (EMP) is a critical aspect of sustainable and safe food manufacturing used to evaluate the effectiveness of the microbial controls in place. An effective EMP should be based on risk analysis, taking into account previous sampling history to determine the selection of the sampling points, the scope of the test, and the frequency of analysis...
June 19, 2018: Journal of Food Protection
Xiaojing Tian, Qianqian Yu, Wei Wu, Ruitong Dai
Ohmic heating (OH) is an alternative food processing technology for effectively inactivating microorganisms that depends on the heat that has been generated when electrical current passes directly through food material. The advantages of OH for microbial inactivation include shorter heating time, more uniform heat distribution inside food, reduced nutrition losses, and higher energy efficiency. This review presents some published information regarding the inactivation of microorganisms by OH, including the major factors that influence the inactivation effectiveness of OH, the inactivation of vegetative cells and spores in foods by OH, the inactivation mechanisms of OH, and the challenges and prospects of OH for food processing...
June 15, 2018: Journal of Food Protection
Thi Thu Tra Vu, Thomas Alter, Uwe Roesler, Nicole Roschanski, Stephan Huehn
Retail seafood in Berlin, Germany, was investigated to detect the prevalence and quantitative load of Enterobacteriaceae that produce extended-spectrum β-lactamase (ESBL) and AmpC β-lactamase (AmpC). A total of 160 raw seafood samples were screened for the presence of these bacteria using MacConkey agar supplemented with 1 mg/L cefotaxime after nonselective enrichment. Isolated species were subsequently identified using matrix-assisted laser desorption-ionization time-of-flight analysis. ESBL and AmpC production was tested by the disk diffusion method, and ESBL and AmpC genes were characterized using real-time and conventional PCR assays with DNA sequencing...
June 13, 2018: Journal of Food Protection
Haoxin Chen, Chunrong Wang, Zhiyun Zhang, Lili He
We developed an innovative approach that couples headspace solid-phase microextraction (SPME) with surface-enhanced Raman spectroscopy (SERS) to detect a volatile pesticide (i.e., fonofos) in a liquid complex matrix (i.e., apple juice). A gold nanoparticles-coated fiber was fabricated by reducing gold(III) on a chemically etched stainless steel wire to extract pesticide, using SPME. The fabricated fibers were then tested by a headspace-SPME method and a dip-SPME method, followed by SERS detection of fonofos in water and apple juice samples...
June 13, 2018: Journal of Food Protection
Mateus de Souza, Ribeiro Mioni, Acácia Ferreira Vicente, Marina Gea Peres, Camila Michele Appolinário, Bruna Letícia Davidé Ribeiro, José Carlos de Figueiredo Pantoja, José Paes de Almeida, Nogueira Pinto, Luis Antônio Mathias, Jane Megid
In Brazil, meat inspection occurs in a decentralized manner and consists of three types: (i) federal inspection (SIF), (ii) state inspection (SISP), and (iii) municipal inspection (SIM). The objective of this work was to discuss the three current inspection systems through the apparent prevalence of bovine brucellosis, a zoonosis that has an eradication program implemented by the Brazilian government. Nine abattoirs from federal, state, and municipal inspection systems were assessed and 1,490 animals were sampled...
June 13, 2018: Journal of Food Protection
Dale R Woerner, Ifigenia Geornaras, Jennifer N Martin, Keith E Belk, Gary R Acuff, James S Dickson
Validated surrogates are a useful tool for studying the response of pathogens to food safety interventions, but better surrogates are needed for studies using high pressure processing. Ground beef (85% lean, 15% fat) was inoculated separately with mixed cultures of Escherichia coli O157, non-O157 Shiga toxin-producing E. coli, nontyphoidal Salmonella, and nonpathogenic E. coli surrogate bacteria. The inoculated ground beef was subjected to high hydrostatic pressures of 200, 400, and 600 MPa for 4, 6, and 8 min at each pressure...
June 12, 2018: Journal of Food Protection
Joshua B Gurtler, Nia A Harlee, Amanda M Smelser, Keith R Schneider
Salmonella contamination associated with market fresh tomatoes has been problematic for the industry and consumers. A number of outbreaks have occurred, and dollar losses for the industry, including indirect collateral impact to agriculturally connected communities, have run into the hundreds of millions of dollars. This review covers these issues and an array of problems and potential solutions surrounding Salmonella contamination in tomatoes. Some other areas discussed include (i) the use of case-control studies and DNA fingerprinting to identify sources of contamination, (ii) the predilection for contamination based on Salmonella serovar and tomato cultivar, (iii) internalization, survival, and growth of Salmonella in or on tomatoes and the tomato plant, in biofilms, and in niches ancillary to tomato production and processing, (iv) the prevalence of Salmonella in tomatoes, especially in endogenous regions, and potential sources of contamination, and (v) effective and experimental means of decontaminating Salmonella from the surface and stem scar regions of the tomato...
July 2018: Journal of Food Protection
S Paz, C Rubio, I Frías, A J Gutiérrez, D González-Weller, C Revert, A Hardisson
Seaweeds are being consumed more often worldwide and are a source of essential minerals, fiber, vitamins, amino acids, and various bioactive compounds that have many beneficial effects on human health. However, marine pollution and the high capacity of seaweed to absorb metals may mean this food can also be dangerous to human health. The concentrations of some trace elements (B, Ba, Fe, Ni, Li, and V) and toxic metals (Al, Cd, and Pb) were determined in various species of wild seaweeds in the Phaeophyta group of brown algae from the Atlantic Ocean...
July 2018: Journal of Food Protection
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