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Journal of Food Protection

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https://www.readbyqxmd.com/read/28726488/use-of-an-electrostatic-spraying-system-or-the-sprayed-lethality-in-container-method-to-deliver-antimicrobial-agents-onto-the-surface-of-beef-subprimals-to-control-shiga-toxin-producing-escherichia-coli
#1
J Max Stella, John B Luchansky, Kelsey Miller, Bradley A Shoyer, Laura E Shane, Lianna McGeary, Manuela Osoria, Laura J Stahler, Nicholas J Sevart, Randall K Phebus, Harshavardhan Thippareddi, Anna C S Porto-Fett
The efficacy of an electrostatic spraying system (ESS) and/or the sprayed lethality in container (SLIC) method to deliver antimicrobial agents onto the surface of beef subprimals to reduce levels of Shiga toxin-producing Escherichia coli (STEC) was evaluated. Beef subprimals were surface inoculated (lean side; ca. 5.8 log CFU per subprimal) with 2 mL of an eight-strain cocktail comprising single strains of rifampin-resistant (100 μg/mL) STEC (O26:H11, O45:H2, O103:H2, O104:H4, O111:H(-), O121:H19, O145:NM, and O157:H7)...
July 20, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28722485/characterization-of-nontyphoidal-salmonella-isolates-from-asymptomatic-migrant-food-handlers-in-peninsular-malaysia
#2
Pei Yee Woh, Kwai Lin Thong, Jerzy Marian Behnke, John Watkin Lewis, Siti Nursheena Mohd Zain
Asymptomatic Salmonella carriers who work as food handlers pose food safety and public health risks, particularly during food preparation, and this has serious implications for the disease burden in society. Therefore, we conducted a study to determine the number of Salmonella carriers in a migrant cohort in several food establishments in three major cities in Peninsular Malaysia. Sociodemographic data and stool samples were collected and analyzed using standard methods of detection and isolation. Antimicrobial susceptibility tests of the positive samples were also performed...
July 19, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28722484/consumer-perceptions-of-the-safety-of-ready-to-eat-foods-in-retail-food-store-settings
#3
Katrina Levine, Mary Yavelak, John B Luchansky, Anna C S Porto-Fett, Benjamin Chapman
To better understand how consumers perceive food safety risks in retail food store settings, a survey was administered to 1,041 nationally representative participants who evaluated possible food safety risks depicted in selected photographs and self-reported their perceptions, attitudes, and behaviors. Participants were shown 12 photographs taken at retail stores portraying either commonly perceived or actual food safety contributing factors, such as cross-contamination, product and equipment temperatures, worker hygiene, and/or store sanitation practices...
July 19, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28722483/food-safety-practices-in-the-u-s-meat-slaughter-and-processing-industry-changes-from-2005-to-2015
#4
Catherine L Viator, Sheryl C Cates, Shawn A Karns, Mary K Muth
Meat slaughter establishments use a multipronged approach to ensure beef and pork products are safe for human consumption. To determine the approaches most commonly used, we conducted a national survey of federally inspected meat slaughter and processing establishments (376 completed surveys, 66% response rate) in 2015. We compared the results with a survey that was conducted in 2005, albeit of potentially different establishments, by using a similar questionnaire and similar data collection methods, thus allowing for an evaluation of trends in food safety practices over time...
July 19, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28722482/an-economic-evaluation-of-food-safety-education-interventions-estimates-and-critical-data-gaps
#5
Hua Zan, Maria Lambea, Joyce McDowell, Robert L Scharff
The economic evaluation of food safety interventions is an important tool that practitioners and policy makers use to assess the efficacy of their efforts. These evaluations are built on models that are dependent on accurate estimation of numerous input variables. In many cases, however, there is no data available to determine input values and expert opinion is used to generate estimates. This study uses a benefit-cost analysis of the food safety component of the adult Expanded Food and Nutrition Education Program (EFNEP) in Ohio as a vehicle for demonstrating how results based on variable values that are not objectively determined may be sensitive to alternative assumptions...
July 19, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28708032/comparison-of-a-newly-developed-liquid-chromatography-with-tandem-mass-spectrometry-method-and-enzyme-linked-immunosorbent-assay-for-detection-of-multiple-mycotoxins-in-red-pepper-powder
#6
Sunyoung Kim, Sanghee Lee, Tae-Gyu Nam, Dongwon Seo, Miyoung Yoo
In this study, we aimed to establish a method for determination of multiple mycotoxins such as aflatoxins, ochratoxin A, and zearalenone in red pepper powder samples based on the quick, easy, cheap, effective, rugged, and safe (QuEChERS) approach for extraction and cleanup, with detection and quantification by high-performance liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) in both positive- and negative-ion modes. The developed LC-MS/MS analytical method was compared with an enzyme-linked immunosorbent assay (ELISA) to improve the reliability of our developed method...
July 14, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28708031/persistence-of-escherichia-coli-o157-h7-and-total-escherichia-coli-in-feces-and-feedlot-surface-manure-from-cattle-fed-diets-with-and-without-corn-or-sorghum-wet-distillers-grains-with-solubles
#7
Elaine D Berry, James E Wells, Vincent H Varel, Kristin E Hales, Norasak Kalchayanand
Feeding corn wet distillers grains with solubles (WDGS) to cattle can increase the load of Escherichia coli O157:H7 in feces and on hides, but the mechanisms are not fully understood. The objective of these experiments was to examine a role for the persistence of E. coli O157:H7 in the feces and feedlot pen surfaces of cattle fed WDGS. In the first study, feces from steers fed 0, 20, 40, or 60% corn WDGS were inoculated with E. coli O157:H7. The E. coli O157:H7 numbers in feces from cattle fed 0% corn WDGS rapidly decreased (P < 0...
July 14, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28708030/growth-kinetics-of-listeria-monocytogenes-in-cut-produce
#8
Joelle K Salazar, Surasri N Sahu, Ian M Hildebrandt, Lijie Zhang, Yan Qi, Girvin Liggans, Atin R Datta, Mary Lou Tortorello
Cut produce continues to constitute a significant portion of the fresh fruit and vegetables sold directly to consumers. As such, the safety of these items during storage, handling, and display remains a concern. Cut tomatoes, cut leafy greens, and cut melons, which have been studied in relation to their ability to support pathogen growth, have been specifically identified as needing temperature control for safety. Data are needed on the growth behavior of foodborne pathogens in other types of cut produce items that are commonly offered for retail purchase and are potentially held without temperature control...
July 14, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28708029/effect-of-surface-roughness-in-model-and-fresh-fruit-systems-on-microbial-inactivation-efficacy-of-cold-atmospheric-pressure-plasma
#9
Siddharth Bhide, Deepti Salvi, Donald W Schaffner, Mukund V Karwe
This study investigates the efficacy of cold atmospheric pressure plasma (CAPP) on microbial inactivation as influenced by surface roughness of two types of surfaces: sandpaper and fresh fruit peel. Different grits of closed-coat sandpaper were selected, with their roughness (Pq) values ranging from 6 to 16 μm. Apple, orange, and cantaloupe peels were selected for roughness values that were similar to the sandpapers. The sandpapers and the fruit peel surfaces were spot inoculated with Enterobacter aerogenes (10(9) CFU/63...
July 14, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28703625/characterization-and-application-of-antilisterial-enterocins-on-model-fresh-cheese
#10
Susana C Ribeiro, R Paul Ross, Catherine Stanton, Célia C G Silva
Enterococcus faecalis strains isolated from an artisanal cheese were selected based on enterocin production against Listeria monocytogenes. The strains formed biofilms and presented high hydrophobic character and good autoaggregation and coaggregation capacity with L. monocytogenes. Strains L3A21M3 and L3B1K3 presented high survival under gastrointestinal conditions, were able to adhere to human intestinal cells (Caco-2 and HT-29), and blocked the adhesion and invasion of L. monocytogenes. The antilisterial activity of enterocins was not affected by pH (2 to 12), heating (100°C), and chemical and surfactant agents...
July 13, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28699786/inactivation-of-norovirus-by-lemongrass-essential-oil-using-a-norovirus-surrogate-system
#11
Ye Won Kim, Hyun Ju You, Soyoung Lee, Bomi Kim, Do Kyung Kim, Joo-Bong Choi, Ji-Ah Kim, Hee Jung Lee, In Sun Joo, Jeong Su Lee, Dong Hyun Kang, Giljae Lee, Gwang Pyo Ko, Sung-Joon Lee
This study investigated the effect of lemongrass essential oil (LGEO) on the infectivity and viral replication of norovirus. Murine norovirus 1 (MNV-1), a surrogate of human norovirus, was preincubated with LGEO and then used to infect RAW 264.7 cells in a plaque reduction assay. LGEO exhibited a significant reduction in MNV-1 plaque formation in both time- and dose-dependent manners. The quantification of viral genome by quantitative real-time PCR showed similar results in line with those of the plaque reduction assay...
July 12, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28699785/assessment-of-meat-and-poultry-product-recalls-due-to-salmonella-contamination-product-recovery-and-illness-prevention
#12
Scott A Seys, Fernando Sampedro, Craig W Hedberg
Data from the recalls of meat and poultry products from 2000 through 2012 due to Salmonella contamination were used to assess the factors associated with the recovery of the recalled product and to develop quantitative models to estimate the number of illnesses prevented by recalls. The percentage of product recovered following a recall action was not dependent on establishment size, recall expansions, complexity of the distribution chain, type of distribution, amount of time between the production and recall dates, or number of pounds of product recalled...
July 12, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28696147/effects-of-desiccation-practices-of-cultured-atlantic-oysters-crassostrea-virginica-on-vibrio-spp-in-portersville-bay-alabama-usa
#13
Stephanie M Grodeska, Jessica L Jones, Covadonga R Arias, William C Walton
The expansion of off-bottom aquaculture to the Gulf of Mexico has raised public health concerns for human health officials. High temperatures in the Gulf of Mexico are associated with high levels of Vibrio parahaemolyticus and Vibrio vulnificus. Routine desiccation practices associated with off-bottom aquaculture expose oysters to ambient air, allowing Vibrio spp. to proliferate in the closed oyster. Currently, there is limited research on the length of time needed for Vibrio spp. levels in desiccated oysters to return to background levels, defined as the levels found in oysters that remain continually submersed and not exposed to ambient air...
July 11, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28696146/heat-resistance-of-histidine-decarboxylase-from-gram-negative-histamine-producing-bacteria-in-seafood
#14
K Bjornsdottir-Butler, F A Bencsath, S McCarthy, R A Benner
Precooking of tuna is a potential critical control point (CCP) in the commercial manufacturing of canned tuna. To assess the efficacy of precooking as a CCP, an understanding of the thermal properties of histamine-producing bacteria (HPB) and their histidine decarboxylase (HDC) enzymes is required. The thermal properties of many HPB have been determined, but the thermal resistances of the HDC enzymes are unknown. The purpose of this study was to determine the D- and z-values of selected HDC enzymes to evaluate the CCP of precooking during the canning process and provide scientific data to support U...
July 11, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28691884/synergistic-antimicrobial-combinations-inhibit-and-inactivate-listeria-monocytogenes-in-neutral-and-acidic-broth-systems
#15
Sarah M Kozak, Kyle M Margison, Dennis J D'amico
The use of antimicrobial compounds can be an effective approach to control Listeria monocytogenes in ready-to-eat foods, but it can also be limited by cost, restrictions on concentrations in foods, and potential changes to organoleptic properties. Combinatorial approaches that produce additive or synergistic effects allow for reductions in individual antimicrobial concentrations while achieving the same level of control. The present study determined the MIC and MBC of an antimicrobial compound when used alone or in binary combinations against L...
July 10, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28686496/polychlorinated-biphenyls-and-polychlorinated-dioxins-furans-in-lake-trout-and-whitefish-composite-samples-from-commercial-fisheries-in-lakes-erie-huron-and-superior
#16
Dorothea F K Rawn, Michael Dowd, Matthew J S Scuby, Peter P Pantazopoulos, Mark Feeley
Polychlorinated biphenyls (PCBs; sum of 36 congeners) and polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs; sum of 17 2,3,7,8-substituted congeners) were measured in 93 composite samples prepared from individual lake trout (Salvelinus namaycush) and whitefish (Coregonus clupeaformis) samples collected from Lake Erie, Lake Huron, and Lake Superior. All samples had detectable concentrations of PCBs and PCDD/Fs; maximum PCB concentrations in both trout (750 ng g(-1) whole weight [ww]) and whitefish (210 ng g(-1) ww) were found in composites from fish collected from Lake Huron...
July 7, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28686495/%C3%AE-resorcylic-acid-a-phytophenolic-compound-reduces-campylobacter-jejuni-in-postharvest-poultry
#17
B R Wagle, K Arsi, A Upadhyay, S Shrestha, K Venkitanarayanan, A M Donoghue, D J Donoghue
Human Campylobacter infections, a leading foodborne illness globally, has been linked with the high prevalence of this bacterium on raw retail chicken products. Reduction of Campylobacter counts on poultry products would greatly reduce the risk of subsequent infections in humans. To this end, this study investigated the potential of the phytophenolic compound β-resorcylic acid (BR) to reduce Campylobacter counts on postharvest poultry (chicken skin or meat). Four trials in total, two each on thigh skin or breast meat, were conducted in which chicken skin or meat samples (2 ± 0...
July 7, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28686494/antibodies-to-various-zoonotic-pathogens-detected-in-feral-swine-sus-scrofa-at-abattoirs-in-texas-usa
#18
Kerri Pedersen, Nathan E Bauer, Sandra Rodgers, Luis R Bazan, Brian T Mesenbrink, Thomas Gidlewski
The zoonotic risk posed to employees by slaughtering feral swine (Sus scrofa) at two abattoirs in Texas was assessed by testing feral swine serum samples for exposure to influenza A virus, Leptospira, Trichinella spiralis, and Toxoplasma gondii. Blood was collected from a total of 376 feral swine between the two facilities during six separate collection periods in 2015. Antibodies to one or more serovars of Leptospira were identified in 48.9% of feral swine tested, with Bratislava and Pomona as the most commonly detected serovars, and antibodies to influenza A virus were detected in 14...
July 7, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28686493/effect-of-cultured-celery-juice-temperature-and-product-composition-on-the-inhibition-of-proteolytic-clostridium-botulinum-toxin-production
#19
Max C Golden, Brandon J Wanless, Jairus R D David, Bala Kottapalli, D Scott Lineback, Ryan J Talley, Kathleen A Glass
Clostridium botulinum may be of concern in prepared refrigerated meals, for which strict cold chain management cannot be guaranteed. This study evaluated the effect of temperature, product composition, and cultured celery juice powder (CCJP) as a source of nitrite on the inhibition of botulinum toxin formation in two experimental (meat- and vegetable-based) prepared meals. Data obtained from the challenge study were compared with a published mathematical model to determine whether the model is fail-safe with regard to the tested meals...
July 7, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28686492/effect-of-equilibrated-ph-and-indigenous-spoilage-microorganisms-on-the-inhibition-of-proteolytic-clostridium-botulinum-toxin-production-in-experimental-meals-under-temperature-abuse
#20
Max C Golden, Brandon J Wanless, Jairus R D David, D Scott Lineback, Ryan J Talley, Bala Kottapalli, Kathleen A Glass
Clostridium botulinum is a foreseeable biological hazard in prepared refrigerated meals that needs to be addressed in food safety plans. The objective of this study was to evaluate the effect of product composition and storage temperature on the inhibition of botulinum toxin formation in nine experimental meals (meat, vegetable, or carbohydrate based). Treatments were inoculated with proteolytic C. botulinum, vacuum packaged, cooked at 90°C for 10 min, and assayed for botulinum toxin in samples stored at 25°C for up to 96 h for phase 1, or at 25°C for 12 h and then transferred to 12...
July 7, 2017: Journal of Food Protection
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