Research Publications (Food Safety)

Viability of Listeria monocytogenes was monitored during refrigerated (4°C) and/or frozen (i.e., deep chilling at −2.2°C) storage on casing-cooked hams that were commercially prepared with and without potassium lactate and sodium diacetate (1.6%), buffered vinegar (2.2%), buffered vinegar and potassium lactate (1.7%), or a blend of potassium lactate, potassium acetate, and sodium diacetate (1.7%).

The Centers for Disease Control and Prevention recently emphasized the need for enhanced technologies to use in investigations of outbreaks of foodborne illnesses. To address this need, e-probe diagnostic nucleic acid analysis (EDNA) was adapted and validated as a tool for the rapid, effective identification and characterization of multiple pathogens in a food matrix.

Salmonella enterica subsp. enterica serovar Typhimurium is a food safety concern for raw poultry products. New and innovative application methods of antimicrobials for the reduction of Salmonella in poultry and poultry products are essential. The aim of this study was to determine the efficacy of three antimicrobial compounds against Salmonella on raw chicken meat when applied individually and in combination using a commercial spray cabinet.

Several antimicrobial compounds are in commercial meat processing plants for pathogen control on beef carcasses. However, the efficacy of the method used is influenced by a number of factors, such as spray pressure, temperature, type of chemical and concentration, exposure time, method of application, equipment design, and the stage in the process that the method is applied.

Blue light-emitting diodes (LEDs) have been known to produce an antibacterial effect on various pathogenic bacteria. To extend this application to foods, blue 460-nm LEDs were evaluated for their antibacterial effect on Salmonella in orange juice.

This study was conducted to validate a simulated commercial baking process for hamburger buns to destroy Salmonella serovars and to determine the appropriateness of using nonpathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was inoculated (~6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport, or Senftenberg 775W) or with E. faecium.

Cattle are noted carriers of the foodborne pathogen Salmonella enterica. The perceived need to decrease the potential human health risk posed by excretion of this pathogen has resulted in numerous studies examining the factors that influence Salmonella shedding in cattle.

Publication date: Available online 6 April 2016


Author(s): Zhi Duan, Terese Holst Hansen, Tina Beck Hansen, Paw Dalgaard, Susanne Knøchel

Abstract

Publication date: Available online 5 April 2016


Author(s): Luís Gustavo Corbellini, Alfredo Bianco Júnior, Eduardo de Freitas Costa, Ana Sofia Ribeiro Duarte, Elenita Ruttscheidt Albuquerque, Jalusa Deon Kich, Marisa Cardoso, Maarten Nauta

Yuanli Liu, Jinan Zhou, Yilin Qu, Xinguang Yang, Guojing Shi, Xiuhong Wang, Yuzhi Hong, Karl Drlica, Xilin Zhao

Célia Fontana, Ambroise Lambert, Nadia Benaroudj, David Gasparini, Olivier Gorgette, Nathalie Cachet, Natalia Bomchil, Mathieu Picardeau

The Yersinia enterocolitica Ysa type III secretion system (T3SS) is associated with intracellular survival, and, like other characterized T3SSs, it is tightly controlled. Expression of the ysa genes is only detected following growth at low temperatures (26°C) and in high concentrations of sodium chloride (290 mM) in the media. The YsrSTR phosphorelay (PR) system is required for ysa expression and likely responds to NaCl.

It has been 30 years since the initial emergence and subsequent rapid global spread of multidrug-resistant Salmonella enterica serovar Typhimurium DT104 (MDR DT104). Nonetheless, its origin and transmission route have never been revealed. We used whole-genome sequencing (WGS) and temporally structured sequence analysis within a Bayesian framework to reconstruct temporal and spatial phylogenetic trees and estimate the rates of mutation and divergence times of 315 S.

Foodborne illnesses associated with pathogenic bacteria are a global public health and economic challenge. The diversity of microorganisms (pathogenic and nonpathogenic) that exists within the food and meat industries complicates efforts to understand pathogen ecology. Further, little is known about the interaction of pathogens within the microbiome throughout the meat production chain.

The genetic diversity of Campylobacter jejuni and Campylobacter coli isolates from commercial broiler farms was examined by multilocus sequence typing (MLST), with an assessment of the impact of the sample type and laboratory method on the genotypes of Campylobacter isolated. A total of 645 C. jejuni and 106 C. coli isolates were obtained from 32 flocks and 17 farms, with 47 sequence types (STs) identified.

Cronobacter sakazakii is a foodborne pathogen associated with rare but often lethal infections in neonates. Powdered infant formula (PIF) represents the most frequent source of infection. Out of the identified serotypes (O1 to O7), O1, O2, and O3 are often isolated from clinical and PIF samples. Serotype-specific monoclonal antibodies (MAbs) suitable for application in enzyme immunoassays (EIAs) for the rapid detection of C. sakazakii have not yet been developed.

Publication date: September 2016
Source:LWT - Food Science and Technology, Volume 71

Author(s): Sara Sadiq, Muhammad Imran, Huma Habib, Saima Shabbir, Ayesha Ihsan, Yusuf Zafar, Fauzia Yusuf Hafeez

Online Ahead of Print.

Publication date: October 2016
, Volume 68

Author(s): Noha A. Juma, Georgina Manning, Stephen J. Forsythe

Abstract

Abstract

Publication date: August 2016
, Volume 118

Author(s): Staci L. DeGeer, Luxin Wang, Gretchen N. Hill, Manpreet Singh, Sacit F. Bilgili, Christy L. Bratcher

Publication date: Available online 2 April 2016


Author(s): Marcia K.R. Dias, Luciana S. Sampaio, Aldo A. Proietti-Junior, Eliane T.O. Yoshioka, Dália P. Rodrigues, Anselmo F.R. Rodriguez, Ricardo A. Ribeiro, Fernando E.S.E.D.V. Faria, Rodrigo O.A. Ozório, Marcos Tavares-Dias

Publication date: September 2016
Source:LWT - Food Science and Technology, Volume 71

Author(s): Tekla Engelhardt, Réka Ágoston, Ágnes Belák, Csilla Mohácsi-Farkas, Gabriella Kiskó