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Journal of Food Protection

Kun Ho Lee, Liana S Ab Samad, Phillip M Lwin, Stefan F Riedel, Ashley Magin, Mina Bashir, Parag A Vaishampayan, Wei-Jen Lin
Ice is defined as a food and is frequently used in direct contact with food and beverages. Packaged ice is commercially produced and can be easily found in grocery and convenience stores. However, the quality and safety of packaged ice products is not consistent. The Packaged Ice Quality Control Standards manual (PIQCS) published by the International Packaged Ice Association provides the quality and processing standards for packaged ice produced by its members. Packaged ice produced on the premise of stores (on-site packaged ice) is not required to be in compliance with these standards...
May 18, 2017: Journal of Food Protection
Jung-Whan Chon, Hong-Seok Kim, Dong-Hyeon Kim, Young-Ji Kim, Kidon Sung, Hyunsook Kim, Kun-Ho Seo
We investigated the efficacy of syringe filtration for selective isolation of Campylobacter from chicken carcass rinse by combining syringe filtration with the conventional culture method. Whole chicken carcass rinses were incubated in Bolton enrichment broth, set aside or subjected to syringe filtration, and streaked on Campy-Cefex agar with or without cefoperazone antibiotic supplement. Compared with the conventional method without filtration, 0.65-μm-pore-size syringe filtration resulted in a significantly higher number of Campylobacter-positive samples (23...
May 17, 2017: Journal of Food Protection
Hui Ma, Yulan Su, Luyao Ma, Lina Ma, Ping Li, Xinjun Du, Greta Gölz, Shuo Wang, Xiaonan Lu
Campylobacter jejuni is an important foodborne pathogen worldwide; however, there is a lack of information on the prevalence and antibiotic-resistant profile of C. jejuni in the People's Republic of China. We determined the prevalence and characteristics of C. jejuni on the retail level in Tianjin, one of the five national central cities in China. A total of 227 samples of chicken wings, legs, and breasts were collected from supermarkets and wet markets; 42 of these samples were confirmed to be positive for Campylobacter contamination...
May 15, 2017: Journal of Food Protection
Hee-Jin Kang, Suna Kim, Gunyoung Lee, Ho Soo Lim, Sang Soon Yun, Jeong-Weon Kim
The purpose of this study was to determine the perceptions and information needs of food experts, teachers, nutrition teachers, members of nongovernmental organizations, and general consumers concerning food additives. Questions in a survey format included perceptions, information needs, and preferred communication channels. The survey was conducted both off-line and on-line via e-mail and Google Drive in March 2015. The results indicated that most Korean consumers are concerned about the safety of using food additives in processed foods and do not recognize these additives as safe and useful materials as part of a modern diet...
May 15, 2017: Journal of Food Protection
Dane A Jensen, David R Macinga, David J Shumaker, Roberto Bellino, James W Arbogast, Donald W Schaffner
The literature on hand washing, while extensive, often contains conflicting data, and key variables are only superficially studied or not studied at all. Some hand washing recommendations are made without scientific support, and agreement between recommendations is limited. The influence of key variables such as soap volume, lather time, water temperature, and product formulation on hand washing efficacy was investigated in the present study. Baseline conditions were 1 mL of a bland (nonantimicrobial) soap, a 5-s lather time, and 38°C (100°F) water temperature...
May 15, 2017: Journal of Food Protection
Min-Goo Seo, In-Ohk Ouh, Munki Kim, Jienny Lee, Young-Hoan Kim, Jae-Cheul Do, Dongmi Kwak
Tuberculosis, a chronic progressive disease, has been reported in bovine, swine, and primate species. Here, we report the first case of Mycobacterium tuberculosis infection in a Korean wild boar ( Sus scrofa coreanus). The owners this domesticated boar brought it to the Gyeongbuk Veterinary Service Laboratory in Korea after it was found dead and severely emaciated. Demarcated yellowish white nodules were found around the larynx and retropharyngeal lymph node during necropsy. The lungs had diffuse fibrinous pleuritis, severe congestion, and scattered nodules...
May 9, 2017: Journal of Food Protection
Akhila Vasan, Steven C Ingham, Barbara H Ingham
Thermal tolerance of pathogenic bacteria has been shown to increase after exposure to sublethal elevated temperatures, or heat shock. We evaluated the effect of heat shock at 48°C on thermal tolerance (D55°C) of cocktails of O157 and non-O157 Shiga toxigenic Escherichia coli (STEC) and Salmonella in lean ground beef with or without moisture-enhancing ingredients. Beef was moisture enhanced to 110% (w) with a 5% NaCl-2.5% sodium tripolyphosphate (w/w) brine. Meat, with or without added brine, was inoculated (∼10(8) CFU/g) and heat shocked at 48°C for 0, 5, or 30 min, followed by isothermal heating at 55°C...
May 9, 2017: Journal of Food Protection
Chloe Stenkamp-Strahm, Craig McConnel, Doreene R Hyatt, Roberta Magnuson, Paige Tenneson, Lyndsey Linke
To gain insight into a potential age-related predisposition for Escherichia coli pathogen shedding on dairies, this pilot study measured the prevalence of E. coli O157 (ECO157) in the feces of preweaned dairy calves. An aim of this study was to link these outcomes with the concurrent environmental presence of ECO157 and dam ECO157 shedding elucidated in a parallel study. Recto-anal mucosal swabs and a subset of fecal grab samples were collected from calves (2 to 8 weeks of age; n = 399) monthly between December 2013 and June 2014 on three dairies in northern Colorado...
May 3, 2017: Journal of Food Protection
Aparna Tatavarthy, Laila Ali, Vikas Gill, Lijun Hu, Xiaohong Deng, Yoko Adachi, Hugh Rand, Thomas Hammack, Guodong Zhang
The purpose of the study was to evaluate three real-time PCR platforms for rapid detection of Salmonella from cloves and to compare three different DNA extraction methods. Six trials were conducted with two clove cultivars, Ceylon and Madagascar, and three Salmonella serotypes, Montevideo, Typhimurium, and Weltevreden. Each trial consisted of 20 test portions. The preenrichment cultures were used to perform PCR for comparison of the effectiveness of U.S. Food and Drug Administration, Pacific Regional Laboratory Southwest (FDA-PRLSW), Applied Biosystems Inc...
May 3, 2017: Journal of Food Protection
M Shahjahan Kabir, Ying-Hsin Hsieh, Steven Simpson, Khalil Kerdahi, Irshad M Sulaiman
The genus Bacillus is a group of gram-positive endospore-forming bacteria that can cause food poisoning and diarrheal illness in humans. A wide range of food products have been linked to foodborne outbreaks associated with these opportunistic pathogens. The U.S. Food and Drug Administration recommends (in their Bacteriological Analytical Manual) the use of Bacara or mannitol egg yolk polymyxin (MYP) agar plates and the most-probable-number (MPN) method for enumeration and confirmation of Bacillus cereus and related species isolated from foods, sporadic cases, outbreaks, and routine environmental surveillance samples...
May 3, 2017: Journal of Food Protection
Yue Zhang, Huaiqiong Chen, Faith Critzer, P Michael Davidson, Qixin Zhong
The objective of this study was to evaluate the potential of cinnamon oil emulsions as alternative washing solutions to improve the microbial safety of carrots. Whey protein concentrate (WPC), gum arabic (GA), lecithin, and their combinations were used to prepare cinnamon oil emulsions. The emulsions were characterized for their hydrodynamic diameter (Dh) during 7 days of storage and their antimicrobial activity against cocktails of Salmonella enterica , Escherichia coli O157:H7, and Listeria monocytogenes ...
May 3, 2017: Journal of Food Protection
Ismael Cidre, Rubén Pérez Pulido, Maria José Grande Burgos, Antonio Gálvez, Rosario Lucas
The continued agricultural exposure of bacteria to metals such as copper and zinc may result in an increased copper tolerance through the food chain. The aim of this study was to determine the Cu and Zn tolerance of bacteria from fresh produce (cucumber, zucchini, green pepper, tomato, lettuce, vegetable salad, broccoli, cabbage, carrot, green onion, onion, and mango). Isolates (506 aerobic mesophiles) from 12 different food produce products were tested for growth in a range of Cu and Zn concentrations. Selected isolates were identified using 16S rDNA sequencing, and the presence of metal resistance genes was studied using PCR amplification...
May 3, 2017: Journal of Food Protection
Irshad M Sulaiman, Emily Jacobs, Steven Simpson, Khalil Kerdahi
The primary mission of the U.S. Food and Drug Administration is to enforce the Food, Drug, and Cosmetic Act and regulate food, drug, and cosmetic products. Thus, this agency monitors the presence of pathogenic microorganisms in these products, including canned foods, as one of the regulatory action criteria and also ensures that these products are safe for human consumption. This study was carried out to investigate the effectiveness of pathogen control and integrity of ready-to-eat canned food containing Black Bean Corn Poblano Salsa...
May 3, 2017: Journal of Food Protection
Siqi Wu, Hongxing Zhang, Huimin Zhou, Junhua Jin, Yuanhong Xie
Plantaricin BM-1, a typical IIa bacteriocin, is produced by Lactobacillus plantarum BM-1, which can be isolated from a traditionally fermented Chinese meat product. This bacteriocin exhibits perfect thermal stability and broad inhibitory activity against certain foodborne pathogens. In this study, we investigated the effect of plantaricin BM-1 combined with physicochemical treatments (sodium nitrite, heat treatment, ultrahigh pressure technology) on the control of Listeria monocytogenes populations in cooked ham...
May 3, 2017: Journal of Food Protection
Yangjunna Zhang, Susanne E Keller, Elizabeth M Grasso-Kelley
Tahini, a low-moisture food that is made from sesame seeds, has been implicated in outbreaks of salmonellosis. In this study, the fate of Salmonella was determined through an entire process for the manufacture of tahini, including a 24-h seed soaking period before roasting, subsequent grinding, and storage at refrigeration temperature. Salmonella populations increased by more than 3 log CFU/g during a 24-h soaking period, reaching more than 7 log CFU/g. Survival of Salmonella during roasting at three temperatures, 95, 110, and 130°C, was assessed using seeds on which Salmonella was grown...
May 2, 2017: Journal of Food Protection
Aung Zaw Moe, Peter Paulsen, Duangporn Pichpol, Reinhard Fries, Herlinde Irsigler, Maximilian P O Baumann, Kyaw Naing Oo
A cross-sectional investigation was conducted concerning prevalence, antimicrobial resistance, multidrug resistance patterns, and serovar diversity of Salmonella in chicken meat sold at retail in Yangon, Myanmar. The 141 chicken meat samples were collected at 141 retail markets in the Yangon Region, Myanmar, 1 November 2014 to 31 March 2015. Information on hygienic practices (potential risk factors) was retrieved via checklists. Salmonella was isolated and identified according to International Organization for Standardization methods (ISO 6579:2002) with minor modifications...
May 2, 2017: Journal of Food Protection
Jiin Jung, Loretta M Friedrich, Michelle D Danyluk, Donald W Schaffner
Although studies have quantified bacterial transfer between hands and various materials, cross-contamination between the surface of fresh citrus fruit and the edible portions during hand peeling has not been reported. This study quantifies transfer of Salmonella to the edible portion of citrus fruit from a contaminated peel during hand peeling. Citrus fruits used for this study were Citrus sinensis (sweet orange) cultivars 'Valencia' and 'Navel', Citrus unshiu (Satsuma mandarins), Citrus reticulata × Citrus paradisi ('Minneola' tangelo or 'Honeybell'), and C...
May 2, 2017: Journal of Food Protection
Oscar Acosta, Jessie Usaga, John J Churey, Randy W Worobo, Olga I Padilla-Zakour
The low thermal tolerance of Salmonella enterica in foods with intermediate moisture levels, such as caramel sauces, ensures that mild heat treatment is sufficient to achieve 5-log reductions of this pathogen. This treatment mitigates the risk posed by salmonellae in raw materials; however, recontamination might occur because of survival of the pathogen in products that are not heated before consumption. This study was conducted to evaluate the effect of water activity (aw) on the thermal tolerance and survival of S...
May 1, 2017: Journal of Food Protection
Xinyu Liao, Qisen Xiang, Donghong Liu, Shiguo Chen, Xingqian Ye, Tian Ding
The lethal and sublethal effect of a dielectric barrier discharge atmospheric cold plasma on Staphylococcus aureus were investigated by nonselective and selective media. The inactivation level and sublethally injured proportions of S. aureus cells by dielectric barrier discharge atmospheric cold plasma depended on the treatment times (0, 5, 15, and 45 s), applied input powers (40, 50, and 60 W), and gap distances (2, 4, and 6 mm). Under weak conditions (e.g., 5 s, 40 W, and 6 mm), the occurrence of inactivation and sublethal injury of S...
May 1, 2017: Journal of Food Protection
John B Luchansky, Yuhuan Chen, Anna C S Porto-Fett, Régis Pouillot, Bradley A Shoyer, Rachel Johnson-DeRycke, Denise R Eblen, Karin Hoelzer, William K Shaw, Jane M van Doren, Michelle Catlin, Jeehyun Lee, Rohan Tikekar, Daniel Gallagher, James A Lindsay, Sherri Dennis
A multiyear interagency Listeria monocytogenes Market Basket Survey was undertaken for selected refrigerated ready-to-eat foods purchased at retail in four FoodNet sites in the United States. Food samples from 16 food categories in six broad groups (seafood, produce, dairy, meat, eggs, and combination foods) were collected weekly at large national chain supermarkets and independent grocery stores in California, Maryland, Connecticut, and Georgia for 100 weeks between December 2010 and March 2013. Of the 27,389 total samples, 116 samples tested positive by the BAX PCR system for L...
April 24, 2017: Journal of Food Protection
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