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de Almeida OGG, Bertozzi BG, de Oliveira Rocha L, von Hertwig AM, Arroyo DMD, de Martinis ECP, Nascimento MS. Genomic-wide analysis of Salmonella enterica strains isolated from peanuts in Brazil. Int J Food Microbiol 2024; 420:110767. [PMID: 38820989 DOI: 10.1016/j.ijfoodmicro.2024.110767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/02/2024]
Abstract
Peanut-based products have been associated with Salmonella foodborne outbreaks and/or recalls worldwide. The ability of Salmonella to persist for a long time in a low moisture environment can contribute to this kind of contamination. The objective of this study was to analyse the genome of five S. enterica enterica strains isolated from the peanut supply chain in Brazil, as well as to identify genetic determinants for survival under desiccation and validate these findings by phenotypic test of desiccation stress. The strains were in silico serotyped using the platform SeqSero2 as Miami (M2851), Javiana (M2973), Oranienburg (M2976), Muenster (M624), and Glostrup/Chomedey (M7864); with phylogenomic analysis support. Based on Multilocus Sequence Typing (MLST) the strains were assigned to STs 140, 1674, 321, 174, and 2519. In addition, eight pathogenicity islands were found in all the genomes using the SPIFinder 2.0 (SPI-1, SPI-2, SPI-3, SPI-5, SPI-9, SPI-13, SPI-14). The absence of a SPI-4 may indicate a loss of this island in the surveyed genomes. For the pangenomic analysis, 49 S. enterica genomes were input into the Roary pipeline. The majority of the stress related genes were considered as soft-core genes and were located on the chromosome. A desiccation stress phenotypic test was performed in trypticase soy broth (TSB) with four different water activity (aw) values. M2976 and M7864, both isolated from the peanut samples with the lowest aw, showed the highest OD570nm in TSB aw 0.964 and were statistically different (p < 0.05) from the strain isolated from the peanut sample with the highest aw (0.997). In conclusion, genome analyses have revealed signatures of desiccation adaptation in Salmonella strains, but phenotypic analyses suggested the environment influences the adaptive ability of Salmonella to overcome desiccation stress.
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Affiliation(s)
- Otávio Guilherme Gonçalves de Almeida
- Departamento de Análises Clínicas, Toxicológicas e Bromatológicas - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Av. do Café s/n, Ribeirão Preto 14040-903, Brazil
| | - Bruno Gerfi Bertozzi
- Departamento de Ciência e Nutrição de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil
| | - Liliana de Oliveira Rocha
- Departamento de Ciência e Nutrição de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil
| | - Aline Morgan von Hertwig
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil
| | - Diana Mara Dias Arroyo
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil
| | - Elaine Cristina Pereira de Martinis
- Departamento de Análises Clínicas, Toxicológicas e Bromatológicas - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Av. do Café s/n, Ribeirão Preto 14040-903, Brazil
| | - Maristela Silva Nascimento
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil.
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Morasi RM, Rall VLM, Dantas STA, Alonso VPP, Silva NCC. Salmonella spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance. J Food Sci 2022; 87:2310-2323. [PMID: 35478321 DOI: 10.1111/1750-3841.16152] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 03/04/2022] [Accepted: 03/22/2022] [Indexed: 01/17/2023]
Abstract
The occurrence of disease outbreaks involving low-water-activity (aw ) foods has gained increased prominence due in part to the fact that reducing free water in these foods is normally a measure that controls the growth and multiplication of pathogenic microorganisms. Salmonella, one of the main bacteria involved in these outbreaks, represents a major public health problem worldwide and in Brazil, which highlights the importance of good manufacturing and handling practices for food quality. The virulence of this pathogen, associated with its high ability to persist in the environment, makes Salmonella one of the main challenges for the food industry. The objectives of this article are to present the general characteristics, virulence, thermoresistance, control, and relevance of Salmonella in foodborne diseases, and describe the so-called low-water-activity foods and the salmonellosis outbreaks involving them.
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Affiliation(s)
- Rafaela Martins Morasi
- Department of Food Sciences And Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, São Paulo, Brazil
| | - Vera Lúcia Mores Rall
- Sector of Microbiology and Immunology, Department of Chemical and Biological Sciences, Institute of Biosciences of Botucatu, São Paulo State University (UNESP), Botucatu, Brazil
| | - Stéfani Thais Alves Dantas
- Sector of Microbiology and Immunology, Department of Chemical and Biological Sciences, Institute of Biosciences of Botucatu, São Paulo State University (UNESP), Botucatu, Brazil
| | - Vanessa Pereira Perez Alonso
- Department of Food Sciences And Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, São Paulo, Brazil
| | - Nathália Cristina Cirone Silva
- Department of Food Sciences And Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, São Paulo, Brazil
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3
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Shi A, Li S, Ma H, Du XJ, Wang S, Lu X. Survival of Salmonella in Tea Under Different Storage Conditions and Brewing Methods. Front Microbiol 2022; 13:816667. [PMID: 35369509 PMCID: PMC8971837 DOI: 10.3389/fmicb.2022.816667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 02/28/2022] [Indexed: 11/13/2022] Open
Abstract
Salmonella is one of the leading causes of bacterial gastroenteritis. High prevalence of Salmonella in environment is partially due to its ability to enter the “viable but non-culturable” (VBNC) state when they encounter unfavorable conditions. Dried teas are traditionally believed to have a low risk of causing salmonellosis. This study investigated the survival of Salmonella in four types of dried teas under different storage conditions and brewing methods. A method that coupled propidium monoazide (PMA) and quantitative PCR was optimized to quantify VBNC Salmonella cells to assess the risk of Salmonella contamination in teas after brewing. Each tea sample was inoculated with Salmonella at an 8 log CFU/ml concentration and stored at 4, 10, and 25°C. Under three storage conditions, the number of survived Salmonella was highest in teas stored at 4°C and lowest in teas stored at 25°C. After storage of 120 days, culturable Salmonella was detected from all samples ranging from 6–7 log CFU/g (4°C storage) to 3–4 log CFU/g (25°C storage). The effectiveness of brewing methods in inactivating Salmonella was assessed by brewing inoculated teas at room temperature, 55, 75, and 100°C for 10 min. Brewing teas at 75 and 100°C significantly (P < 0.05) reduced the number of viable Salmonella, but VBNC Salmonella formed when brewed at 75°C. Altogether, Salmonella can persist in dried teas for over 3 months at a temperature ranging from 4 to 25°C, and thermal treatment delivered during home brewing may not eradicate Salmonella in teas.
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Affiliation(s)
- Aiying Shi
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Shenmiao Li
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Hui Ma
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Xin-Jun Du
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
- *Correspondence: Shuo Wang,
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
- Xiaonan Lu,
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Jørgensen F, McLauchlin J, Verlander NQ, Aird H, Balasegaram S, Chattaway MA, Dallman T, Herdman MT, Hoban A, Lai S, Larkin L, McCormick J, Reeves LS, Willis C. Levels and genotypes of Salmonella and levels of Escherichia coli in frozen ready-to-cook chicken and turkey products in England tested in 2020 in relation to an outbreak of S. Enteritidis. Int J Food Microbiol 2022; 369:109609. [DOI: 10.1016/j.ijfoodmicro.2022.109609] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 11/26/2022]
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Wason S, Verma T, Subbiah J. Validation of process technologies for enhancing the safety of low-moisture foods: A review. Compr Rev Food Sci Food Saf 2021; 20:4950-4992. [PMID: 34323364 DOI: 10.1111/1541-4337.12800] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 06/03/2021] [Accepted: 06/10/2021] [Indexed: 01/03/2023]
Abstract
The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO2 , high-pressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.
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Affiliation(s)
- Surabhi Wason
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Tushar Verma
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA.,Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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Savelli CJ, Garcia Acevedo RF, Simpson J, Mateus C. The utilisation of tools to facilitate cross-border communication during international food safety events, 1995-2020: a realist synthesis. Global Health 2021; 17:65. [PMID: 34167571 PMCID: PMC8222958 DOI: 10.1186/s12992-021-00715-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Accepted: 06/08/2021] [Indexed: 01/18/2023] Open
Abstract
Efficient communication and coordination are needed between countries to prevent, detect and respond to international food safety events. While communication tools, networks and systems exist, current evidence suggests that they are only useful within particular contexts and several only target specific geographic areas. There is a need to unpack and explore the mechanisms of how and in what context such communication tools and their components are effective at facilitating international communication and coordination to keep food safe and mitigate the burden of foodborne disease around the world. A realist synthesis was undertaken to understand how and why certain processes and structures of communication tools, used during international food safety events, influence their utility and effectiveness according to different contextual factors. The focus of this review was explanatory and aimed to develop and refine theory regarding how contextual factors trigger specific processes and mechanisms to produce outcomes. Using the realist context–mechanism–outcome configuration of theory development, a range of sources was used to develop an initial programme theory, including the authors’ experience, a scoping review of published papers and grey literature and input from an expert reference committee. Literature was then systematically located and synthesised from several databases with input from the expert reference committee to refine the programme theory. The programme theory developed indicates that when a country has interests in food import or export, has the technical infrastructure to detect and respond to food safety events, and is governed in accordance with regional and/or global laws and regulations relating to food control and global health security, then specific mechanisms will facilitate various outcomes. Mechanisms include trust, experience, support, awareness, understanding, a sense of community, standardisation and intersectoral collaboration. The outcomes include using communication tools to relay information abroad and the prevention of foodborne diseases, among others. Components of such communication tools may be adapted according to different contextual factors to promote, support and improve their use. Improving international coordination and communication during international food safety events is in the interest of global health security and can mitigate the global burden of foodborne disease.
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Affiliation(s)
- Carmen Joseph Savelli
- World Health Organization, Nutrition and Food Safety, Avenue Appia 20, 1211, Geneva, Switzerland. .,Lancaster University, Faculty of Health and Medicine, Division of Health Research, Bailrigg, Lancaster, LA1 4YW, UK.
| | | | - Jane Simpson
- Lancaster University, Faculty of Health and Medicine, Division of Health Research, Bailrigg, Lancaster, LA1 4YW, UK
| | - Céu Mateus
- Lancaster University, Faculty of Health and Medicine, Division of Health Research, Bailrigg, Lancaster, LA1 4YW, UK
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Loots M, Chidamba L, Korsten L. Microbial Load and Prevalence of Escherichia coli and Salmonella spp. in Macadamia Nut Production Systems. J Food Prot 2021; 84:1088-1096. [PMID: 33508076 DOI: 10.4315/jfp-20-238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Accepted: 01/21/2021] [Indexed: 12/20/2022]
Abstract
ABSTRACT This study evaluated the potential impact of environmental factors and harvesting practices on the microbial load of macadamia nuts. Three farms located in primary macadamia nut production regions, the Mbombela (A), Barberton (B) and White River (C) areas in Mpumalanga Province, South Africa, were sampled over a 2-year period. A total of 264 irrigation water (54), soil (30), and macadamia nut (180) samples were collected and evaluated for microbial load. All water samples had mean Escherichia coli loads below 1,000 MPN/100 mL, which is the standard regulatory requirement for agricultural water considered fit for irrigation in South Africa. Mean total aerobic plate counts of nut-in-husk on-tree samples (3.91 log CFU/g; n = 60) were higher after harvesting (5.98 log CFU/g; n = 60) but were lower after dehusking (to 4.89 log CFU/g; n = 60) on nut-in-shell samples. Salmonella spp. were only detected in water samples from farm B (67%; n = 18) and farm C (15%; n = 18). Neither Listeria monocytogenes nor Salmonella spp. were detected in the soil samples. E. coli was only detected in 20% (n = 10) of soil samples collected from two farms (farms A and B). None of the E. coli isolated in this study was positive for the eae, stx1, and stx2 enterohemorrhagic E. coli virulence genes. This study provides basic data that can be used in the development of macadamia nut-specific hazard assessment tools within primary production environments. HIGHLIGHTS
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Affiliation(s)
- Maike Loots
- Department of Plant and Soil Sciences, University of Pretoria, Lynnwood Road, Pretoria 0001, South Africa, and Private Bag X20, Hatfield, Pretoria 0028, South Africa
| | - Lizyben Chidamba
- Department of Plant and Soil Sciences, University of Pretoria, Lynnwood Road, Pretoria 0001, South Africa, and Private Bag X20, Hatfield, Pretoria 0028, South Africa
| | - Lise Korsten
- Department of Plant and Soil Sciences, University of Pretoria, Lynnwood Road, Pretoria 0001, South Africa, and Private Bag X20, Hatfield, Pretoria 0028, South Africa
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Lim J, Kim E, Shin Y, Ryu JH, Kim H. Antimicrobial activity of ClO 2 gas against Salmonella Enteritidis on almonds. Food Microbiol 2021; 99:103819. [PMID: 34119104 DOI: 10.1016/j.fm.2021.103819] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/19/2021] [Accepted: 04/19/2021] [Indexed: 11/25/2022]
Abstract
Nuts, including almonds, are occasionally contaminated with Salmonella spp. In this study, we used chlorine dioxide (ClO2) gas to inactivate S. enterica subsp. Enterica serovar Enteritidis on almonds. Almonds inoculated with a single strain of S. Enteritidis (8.95 log cfu/mL) were exposed to ClO2 gas generated from 1.0 or 1.5 mL ClO2 solution in a sealed container at 50 or 60 °C (43% relative humidity) for up to 10 h. The concentration of ClO2 gas peaked at 354-510 and 750-786 ppm within 0.5 h upon deposition of 1.0 and 1.5 mL of aqueous ClO2, respectively, and gradually decreased thereafter. Population of S. Enteritidis on almonds treated at 50 °C decreased to 1.70-2.32 log cfu/sample within 1 h of exposure to ClO2 gas and decreased to below the detection limit (1.7 log cfu/sample) at all ClO2 concentrations after 8 h. At 60 °C, the microbial population fell below the detection limit within 1 h, regardless of the volume of ClO2 solution supplied. Microbial survival on almonds treated with ClO2 gas and stored at 12 or 25 °C was observed for up to 8 weeks and the organism was not recovered from the almonds treated for 10 h and stored at 12 °C for 2-8 weeks. The lightness (L value) and redness (a value) of almonds treated for 10 h were not changed by ClO2 gas treatment, but yellowness (b value) increased. Results showed that Salmonella on almonds was successfully inactivated by ClO2 gas treatment and the microbial survival did not occur during storage.
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Affiliation(s)
- Jihwan Lim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea
| | - Eungyung Kim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea
| | - Yeseul Shin
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea
| | - Jee-Hoon Ryu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-ku, Seoul, 02841, Republic of Korea.
| | - Hoikyung Kim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University, 460 Iksan-daero, Iksan, Jeollabuk-do, 54538, Republic of Korea.
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Yan R, Pinto G, Taylor-Roseman R, Cogan K, D'Alesandre G, Kovac J. Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry. Front Microbiol 2021; 12:576337. [PMID: 33763036 PMCID: PMC7982832 DOI: 10.3389/fmicb.2021.576337] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Accepted: 02/04/2021] [Indexed: 12/31/2022] Open
Abstract
Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp. enterica serotype Oranienburg strain was assessed on whole cocoa beans using roasting protocols relevant to the fine chocolate industry. Beans were inoculated with 107-108 log10 CFU/bean of Salmonella Oranienburg and roasted at 100-150°C for 2-100 min. A greater than 5 log10 reduction of S. Oranienburg was experimentally achieved after 10-min roasting at 150°C. Data were fitted using log-linear and Weibull models. The log-linear models indicated that the roasting times (D) needed to achieve a decimal reduction of Salmonella at 100, 110, 115, 120, 130, and 140°C were 33.34, 18.57, 12.92, 10.50, 4.20, and 1.90 min, respectively. A Weibull model indicated a decrease in the Salmonella inactivation rate over time (β < 1). Statistical analysis indicated that the Weibull model fitted the data better compared to a log-linear model. These data demonstrate the efficacy of cocoa roasting in inactivation of Salmonella and may be used to guide food safety decision-making.
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Affiliation(s)
- Runan Yan
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
| | - Gabriella Pinto
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
| | | | - Karen Cogan
- Dandelion Chocolate Inc., San Francisco, CA, United States
| | | | - Jasna Kovac
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
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Distribution of Salmonella Serovars in Humans, Foods, Farm Animals and Environment, Companion and Wildlife Animals in Singapore. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17165774. [PMID: 32785026 PMCID: PMC7460486 DOI: 10.3390/ijerph17165774] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/25/2020] [Accepted: 08/03/2020] [Indexed: 01/07/2023]
Abstract
We analyzed the epidemiological distribution of Salmonella serovars in humans, foods, animals and the environment as a One-Health step towards identifying risk factors for human salmonellosis. Throughout the 2012-2016 period, Salmonella ser. Enteritidis was consistently the predominating serovar attributing to >20.0% of isolates in humans. Other most common serovars in humans include Salmonella ser. Stanley, Salmonella ser. Weltevreden, Salmonella ser. Typhimurium and Salmonella ser. 4,5,12:b:-(dT+). S. Enteritidis was also the most frequent serovar found among the isolates from chicken/chicken products (28.5%) and eggs/egg products (61.5%) during the same period. In contrast, S. Typhimurium (35.2%) and Salmonella ser. Derby (18.8%) were prevalent in pork/pork products. S. Weltevreden was more frequent in seafood (19.2%) than others (≤3.0%). Most isolates (>80.0%) from farms, companion and wildlife animals belonged to serovars other than S. Enteritidis or S. Typhimurium. Findings demonstrate the significance of a One-Health investigative approach to understand the epidemiology Salmonella for more effective and integrated surveillance systems.
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11
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Dag D, Singh RK, Kong F. Developments in Radio Frequency Pasteurization of Food Powders. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1775641] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Damla Dag
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Rakesh K. Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
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12
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Lee K, Shoda M, Kawai K, Koseki S. Relationship between glass transition temperature, and desiccation and heat tolerance in Salmonella enterica. PLoS One 2020; 15:e0233638. [PMID: 32469949 PMCID: PMC7259547 DOI: 10.1371/journal.pone.0233638] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 05/08/2020] [Indexed: 11/19/2022] Open
Abstract
Pathogenic bacteria such as Salmonella enterica exhibit high desiccation tolerance, enabling long-term survival in low water activity (aw) environments. Although there are many reports on the effects of low aw on bacterial survival, the mechanism by which bacteria acquire desiccation tolerance and resistance to heat inactivation in low-aw foods remains unclear. We focused on the glass transition phenomenon, as bacteria may acquire environmental tolerance by state change due to glass transition. In this study, we determined the glass transition temperature (Tg) in S. enterica serovars under different aw conditions using thermal rheological analysis (TRA). The softening behaviour associated with the state change of bacterial cells was confirmed by TRA, and Tg was determined from the softening behaviour. Tg increased as the aw decreased in all S. enterica serovars. For example, while the Tg of five S. enterica serovars was determined as 35.16°C to 57.46°C at 0.87 aw, the Tg of all the five serovars increased by 77.10°C to 83.30°C at 0.43 aw. Furthermore, to verify the thermal tolerance of bacterial cells, a thermal inactivation assay was conducted at 60°C for 10 min under each aw condition. A higher survival ratio was observed as aw decreased; this represented an increase in Tg for Salmonella strains. These results suggest that the glass transition phenomenon of bacterial cells would associate with environmental tolerance.
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Affiliation(s)
- Kyeongmin Lee
- Graduate School of Agricultural Science, Hokkaido University, Sapporo, Japan
| | - Masaki Shoda
- Graduate School of Agricultural Science, Hokkaido University, Sapporo, Japan
| | - Kiyoshi Kawai
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan
| | - Shigenobu Koseki
- Graduate School of Agricultural Science, Hokkaido University, Sapporo, Japan
- * E-mail:
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13
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von Hertwig AM, Iamanaka BT, Amorim Neto DP, Rezende JBD, Martins LM, Taniwaki MH, Nascimento MS. Interaction of Aspergillus flavus and A. parasiticus with Salmonella spp. isolated from peanuts. Int J Food Microbiol 2020; 328:108666. [PMID: 32454365 DOI: 10.1016/j.ijfoodmicro.2020.108666] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 05/09/2020] [Accepted: 05/17/2020] [Indexed: 12/17/2022]
Abstract
Although Aspergillus flavus and Aspergillus parasiticus are the main microorganisms of concern in peanuts, due to aflatoxin contamination, several Salmonella outbreaks from this product have been reported over the last ten decades. Thus, it is important to understand the relationship between microorganisms to predict, manage and estimate the diversity in the peanut supply chain. The purpose of this study was to evaluate aflatoxin production during the co-cultivation of Aspergillus section Flavi and Salmonella both isolated from peanuts. Three strains of A. section Flavi: A. flavus producing aflatoxin B, A. flavus non-producing aflatoxin and A. parasiticus producing aflatoxin B and G were co-cultivated with seven serotypes of Salmonella of which six were isolated from the peanut supply chain (S. Muenster, S. Miami, S. Glostrup, S. Javiana, S. Oranienburg and S. Yoruba) and one was S. Typhimurium ATCC 14028. First of all, each Salmonella strain was inoculated by pour plate (ca. 5 log cfu/mL) in PDA (potato dextrose agar). Then, each pre-cultured fungus was inoculated in the center of the petri dish. The plates were incubated at 30 °C and the fungal colony diameter was measured once a day for 7 days. As a control each Aspergillus strain was cultivated in the absence of Salmonella culture. All three strains of Aspergillus with absence of Salmonella (control) reached the maximum colony diameter and their growth rate was influenced when co-cultivated (p < 0.05) with all Salmonella serotypes tested. The maximum inhibition in the colony diameter was 20% for A. flavus aflatoxin B producer and A. parasiticus, and 18% for A. flavus non- aflatoxin producer when cultivated with Salmonella. However, no significant difference (p < 0.05) in reduction of colony diameter was observed among the Salmonella serotypes. Aflatoxin production was determined previously, by using the agar plug technique on thin layer chromatography (TLC). The production of aflatoxin G by A. parasiticus in co-cultivation with Salmonella was not observed. On the other hand, A. flavus preserved their characteristics of aflatoxin B production. The quantification of aflatoxin reduction by Salmonella interaction was evaluated using HPLC method. There was a maximum reduction of aflatoxin production of 88.7% and 72.9% in A. flavus and A. parasiticus, respectively, when cultivated with Salmonella. These results indicate that some serotypes of Salmonella may interfere with aflatoxin production and fungal growth of A. flavus and A. parasiticus in the peanut supply chain.
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Jayeola V, McClelland M, Porwollik S, Chu W, Farber J, Kathariou S. Identification of Novel Genes Mediating Survival of Salmonella on Low-Moisture Foods via Transposon Sequencing Analysis. Front Microbiol 2020; 11:726. [PMID: 32499760 PMCID: PMC7242855 DOI: 10.3389/fmicb.2020.00726] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Accepted: 03/27/2020] [Indexed: 01/11/2023] Open
Abstract
Salmonella enterica is the leading foodborne pathogen associated with outbreaks involving low-moisture foods (LMFs). However, the genes involved in Salmonella's long-term survival on LMFs remain poorly characterized. In this study, in-shell pistachios were inoculated with Tn5-based mutant libraries of S. Enteritidis P125109, S. Typhimurium 14028s, and S. Newport C4.2 at approximate 108 CFU/g and stored at 25°C. Transposon sequencing analysis (Tn-seq) was then employed to determine the relative abundance of each Tn5 insertion site immediately after inoculation (T0), after drying (T1), and at 120 days (T120). In S. Enteritidis, S. Typhimurium, and S. Newport mutant libraries, the relative abundance of 51, 80, and 101 Tn5 insertion sites, respectively, was significantly lower at T1 compared to T0, while in libraries of S. Enteritidis and S. Typhimurium the relative abundance of 42 and 68 Tn5 insertion sites, respectively, was significantly lower at T120 compared to T1. Tn5 insertion sites with reduced relative abundance in this competition assay were localized in DNA repair, lipopolysaccharide biosynthesis and stringent response genes. Twelve genes among those under strong negative selection in the competition assay were selected for further study. Whole gene deletion mutants in ten of these genes, sspA, barA, uvrB, damX, rfbD, uvrY, lrhA, yifE, rbsR, and ompR, were impaired for individual survival on pistachios. The findings highlight the value of combined mutagenesis and sequencing to identify novel genes important for the survival of Salmonella in low-moisture foods.
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Affiliation(s)
- Victor Jayeola
- Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC, United States
| | - Michael McClelland
- Department of Microbiology and Molecular Genetics, University of California, Irvine, Irvine, CA, United States
| | - Steffen Porwollik
- Department of Microbiology and Molecular Genetics, University of California, Irvine, Irvine, CA, United States
| | - Weiping Chu
- Department of Microbiology and Molecular Genetics, University of California, Irvine, Irvine, CA, United States
| | - Jeffrey Farber
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Sophia Kathariou
- Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC, United States
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
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15
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Christidis T, Hurst M, Rudnick W, Pintar KD, Pollari F. A comparative exposure assessment of foodborne, animal contact and waterborne transmission routes of Salmonella in Canada. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106899] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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SALMONELLA SPP. INFECTION IN PSITTACIDAE AT A WILDLIFE REHABILITATION CENTER IN THE STATE OF MATO GROSSO DO SUL, BRAZIL. J Wildl Dis 2019; 56:288-293. [PMID: 31880987 DOI: 10.7589/2019-06-171] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The growing interest in wild birds as pets and the increasingly complex interspecific relationships due to human activities in wild environments underscore the need for better knowledge about the health of these animals. Salmonella stands out among the infectious agents of considerable importance to both animal and human health. The importance of these enterobacteria to the health of humans and livestock animals has long been known. In wild birds in countries such as Brazil, however, little is known regarding the frequency of infection and the main serotypes of occurrence. In the present study, the frequency of infection and the main serotypes of Salmonella spp. were investigated in 258 birds at a wild animal rehabilitation center using conventional microbiological methods and molecular diagnostic techniques. Four birds infected with Salmonella enterica were identified using PCR. The birds were of the species Brotogeris chiriri, Ara ararauna, and Eupsittula aurea. Sequencing of DNA revealed identity with the Javiana, Newport, and Arizonae serotypes. These results are of considerable importance to the implementation of management and control measures directed at human and animal health.
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Munck N, Smith J, Bates J, Glass K, Hald T, Kirk MD. Source Attribution of Salmonella in Macadamia Nuts to Animal and Environmental Reservoirs in Queensland, Australia. Foodborne Pathog Dis 2019; 17:357-364. [PMID: 31804848 PMCID: PMC7232652 DOI: 10.1089/fpd.2019.2706] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Salmonella enterica is a common contaminant of macadamia nut kernels in the subtropical state of Queensland (QLD), Australia. We hypothesized that nonhuman sources in the plantation environment contaminate macadamia nuts. We applied a modified Hald source attribution model to attribute Salmonella serovars and phage types detected on macadamia nuts from 1998 to 2017 to specific animal and environmental sources. Potential sources were represented by Salmonella types isolated from avian, companion animal, biosolids-soil-compost, equine, porcine, poultry, reptile, ruminant, and wildlife samples by the QLD Health reference laboratory. Two attribution models were applied: model 1 merged data across 1998-2017, whereas model 2 pooled data into 5-year time intervals. Model 1 attributed 47% (credible interval, CrI: 33.6-60.8) of all Salmonella detections on macadamia nuts to biosolids-soil-compost. Wildlife and companion animals were found to be the second and third most important contamination sources, respectively. Results from model 2 showed that the importance of the different sources varied between the different time periods; for example, Salmonella contamination from biosolids-soil-compost varied from 4.4% (CrI: 0.2-11.7) in 1998-2002 to 19.3% (CrI: 4.6-39.4) in 2003-2007, and the proportion attributed to poultry varied from 4.8% (CrI: 1-11) in 2008-2012 to 24% (CrI: 11.3-40.7) in 2013-2017. Findings suggest that macadamia nuts were contaminated by direct transmission from animals with access to the plantations (e.g., wildlife and companion animals) or from indirect transmission from animal reservoirs through biosolids-soil-compost. The findings from this study can be used to guide environmental and wildlife sampling and analysis to further investigate routes of Salmonella contamination of macadamia nuts and propose control options to reduce potential risk of human salmonellosis.
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Affiliation(s)
- Nanna Munck
- Research Group for Genomic Epidemiology, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - James Smith
- Food Safety Standards and Regulation, Health Protection Branch, Department of Health, Queensland Health, Brisbane, Australia
| | - John Bates
- Public Health Microbiology, Public & Environmental Health, Forensic and Scientific Services, Health Support Queensland, Department of Health, Brisbane, Australia
| | - Kathryn Glass
- National Centre for Epidemiology and Population Health, Research School of Population Health, Australian National University, Canberra, Australia
| | - Tine Hald
- Research Group for Genomic Epidemiology, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Martyn D Kirk
- National Centre for Epidemiology and Population Health, Research School of Population Health, Australian National University, Canberra, Australia
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Tsai HC, Ballom KF, Xia S, Tang J, Marks BP, Zhu MJ. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella during cocoa powder thermal processing. Food Microbiol 2019; 82:135-141. [DOI: 10.1016/j.fm.2019.01.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2018] [Revised: 01/07/2019] [Accepted: 01/11/2019] [Indexed: 10/27/2022]
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The Microbial Lipopeptide Paenibacterin Disrupts Desiccation Resistance in Salmonella enterica Serovars Tennessee and Eimsbuettel. Appl Environ Microbiol 2019; 85:AEM.00739-19. [PMID: 31101609 DOI: 10.1128/aem.00739-19] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Accepted: 05/07/2019] [Indexed: 01/20/2023] Open
Abstract
Salmonella enterica is increasingly linked to disease outbreaks associated with consumption of low-water-activity (low-aw) foods. Persistence of the pathogen in these foods was attributed to its ability to implement desiccation resistance mechanisms. Published knowledge about methods that disrupt desiccation resistance in S. enterica is lacking. We hypothesize that strong membrane-active compounds disrupt the desiccation resistance that S. enterica may acquire in low-aw foods or environments. The newly discovered antimicrobial lipopeptide paenibacterin was the membrane-active agent investigated in this study. Strains of S. enterica serovars Tennessee and Eimsbuettel, with a history of association with low-moisture foods, were investigated. The viability of these strains did not decrease significantly during dehydration and subsequent storage in the dehydrated state. Considering that the paenibacterin MIC against S. enterica strains was 8 μg/ml, concentrations of 4 to 16 μg/ml paenibacterin were tested. Within this range, desiccation-adapted S. Eimsbuettel was much more tolerant to the antimicrobial agent than the desiccation-adapted S. Tennessee. Pretreatment with 8 μg/ml paenibacterin increased inactivation of S. enterica during desiccation. The use of paenibacterin at 16 μg/ml or higher concentrations resulted in leakage of intracellular potassium ions from desiccation-adapted cells. Paenibacterin significantly decreased the biosynthesis of the intracellular osmoprotectant solute, trehalose, in a concentration-dependent manner. Treatment with 64 μg/ml paenibacterin increased the permeability of the cytoplasmic membranes of desiccation-adapted cells. Transcription of the desiccation-related genes proV, STM1494, kdpA, and otsB in response to paenibacterin treatment was investigated using reverse transcription-quantitative PCR. Transcription of some of these genes was downregulated in a concentration- and strain-dependent manner.IMPORTANCE Salmonella enterica adapts effectively and persists for a long time in low-aw foods or environments through resistance mechanisms to desiccation stress. Desiccation-resistant cells compromise food safety and constitute a serious health hazard. Strategies to combat desiccation resistance in S. enterica are needed to sensitize the pathogen to lethal processes used in food preservation. The study proved that the membrane-active lipopeptide paenibacterin disrupts the resistance in desiccation-adapted S. enterica, as measured by phenotypic, biochemical, and genetic analyses. This study highlighted the role of the lipopeptide paenibacterin in disrupting mechanisms employed by S. enterica to resist desiccation. This knowledge may lead to the design of novel control measures to improve the safety of low-aw foods.
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Prestes FS, da Silva ACM, Pereira AAM, Nascimento MDSD. Impact of peanut roasting on Salmonella spp. survival. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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Huang CC, Wang SH, Chin LT, Huang CL, Sun LT, Chiou CS, Tu PC, Chu C. Salmonella enterica serotype typhimurium and S. Stanley differ in genomic evolutionary patterns and early immune responses in human THP-1 cell line and CD14 + monocytes. Comp Immunol Microbiol Infect Dis 2019; 63:10-16. [PMID: 30961803 DOI: 10.1016/j.cimid.2018.12.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 12/02/2018] [Accepted: 12/08/2018] [Indexed: 11/17/2022]
Abstract
Salmonella Typhimurium and S. Stanley are the most prevalent serogroup B serovars to infect humans in Taiwan. The aim was to determine possible factors to influence the prevalence between S. Typhimurium and S. Stanley. Genotypes were determined by pulsed field gel electrophoresis (PFGE) analysis and the intracellular survival, phagocytosis, reactive oxygen species (ROS) production of human monocyte THP-1 cell and tumor necrosis factor-α(TNF-α), interleukin-6 (IL-6), and IL-1βexpression in peripheral blood CD14+ cells after infection were analyzed. 182 S. Stanley was clonal disseminated with main pulsotypes 2 from 2004 to 2007. Overall S. Typhimurium evolved more genotypes, while S. Stanley conserved in genotypes. Human blood CD14+ monocytes expressed TNF-α, IL-6 and IL-1β differently among serovars and bacterial conditions (live vs. killed). Live S. Stanley and S. Typhimurium suppressed the TNF-α and IL-6 expression compared to killed bacteria. However, live S. Typhimurium stimulated more IL-1β expression than the killed bacteria, but S. Stanley expressed similar IL-1β levels in both conditions. Furthermore, S. Stanley and S. Typhimurium differed in intracellular survival in the THP-1 cells, an early decrease for S. Stanley, not for S. Typhimurium. Additionally, higher reactive oxygen species (ROS) production in THP-1 cells was found agsinst S. Stanley infection, not found in S. Typhimurium. However, some isolates of S. Stanley could recover from early loss to become more in the monocytes than S. Typhimurium. Difference in phagocytized number, intracellular survival, ROS production and IL-1β expression may contribute to prevalence different between two serovars.
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Affiliation(s)
- Chin-Chin Huang
- Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi City, No. 300, University Rd, Chiayi, 60004, Taiwan, ROC
| | - Shao-Hung Wang
- Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi City, No. 300, University Rd, Chiayi, 60004, Taiwan, ROC
| | - Li-Te Chin
- Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi City, No. 300, University Rd, Chiayi, 60004, Taiwan, ROC; Graduate Institute of Medical Sciences, National Defense Medical Center, 114 No. 161, Sec. 6, Minquan E. Rd., Neihu Dist., Taipei City, 114, Taiwan, ROC
| | - Chang-Lin Huang
- Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi City, No. 300, University Rd, Chiayi, 60004, Taiwan, ROC
| | - Li-Ting Sun
- Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi City, No. 300, University Rd, Chiayi, 60004, Taiwan, ROC
| | - Chien-Shun Chiou
- The Central Region Laboratory, Center of Research, Diagnostics, and Vaccine Development, Centers for Disease Control, No. 30, Wenxin S. 3rd Rd., Nantun Dist., Taichung, 40856, Taiwan, ROC
| | - Pei-Chun Tu
- Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi City, No. 300, University Rd, Chiayi, 60004, Taiwan, ROC
| | - Chishih Chu
- Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi City, No. 300, University Rd, Chiayi, 60004, Taiwan, ROC.
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El-Dougdoug N, Cucic S, Abdelhamid A, Brovko L, Kropinski A, Griffiths M, Anany H. Control of Salmonella Newport on cherry tomato using a cocktail of lytic bacteriophages. Int J Food Microbiol 2019; 293:60-71. [DOI: 10.1016/j.ijfoodmicro.2019.01.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 01/03/2019] [Accepted: 01/04/2019] [Indexed: 12/11/2022]
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23
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Abstract
Low-water-activity foods have been involved in recalls and foodborne disease outbreaks. Increased consumption; better detection methods and reporting systems; improved surveillance, trace-back, and ability to connect sporadic foodborne illnesses; and inadequate implementation of food safety programs are some of the likely reasons for the increase in frequency of recalls and outbreaks linked to dry foods. Nuts and grains can be contaminated with foodborne pathogens at any stage during production, processing, storage, and distribution. Focusing on preharvest contamination, the various potential sources of contamination include soil, animal intrusion, contaminated harvesting equipment, harvest and preharvest handling, storage conditions, and others. The low water activity of nuts and grains prevents the growth of most foodborne pathogens on their surfaces. The long-term survival of bacterial foodborne pathogens (Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes) on dry foods has been documented in the literature for different nut types. Preventing contamination is the key to avoiding foodborne disease risks linked to dry foods. The implementation of good agricultural practices and other food safety systems provides a proactive approach to address concerns thoroughly. A plethora of research is available on preventing the growth of mycotoxin-producing fungi on the surface of nuts and grains. Milling is an effective mechanism to reduce the microbial load on grains. This review focuses on providing information about associated foodborne microorganisms, preharvest contamination sources, and good agricultural practice recommendations for nuts and grains.
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24
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Brar PK, Danyluk MD. Validation of Enterococcus faecium as a surrogate for Salmonella under different processing conditions for peanuts and pecans. Food Microbiol 2018; 80:9-17. [PMID: 30704601 DOI: 10.1016/j.fm.2018.12.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 12/03/2018] [Accepted: 12/05/2018] [Indexed: 11/18/2022]
Abstract
Food Safety and Modernization Act (FSMA) Preventive Control rules require nut processors validate thermal processes to ensure a desirable log reduction of Salmonella is achieved. Due to the complex nature of nut and nut products, processes and equipment, it is difficult to use one validation study for all and may requires individual equipment be validated at the plant level. In plant validation studies, pathogens such as Salmonella cannot be used due to the risk of contamination, thus the suitability of a non-pathogenic organism, Enterococcus faecium as a surrogate for Salmonella was evaluated for peanut and pecan thermal processing. Stagnant and forced dry air heating conditions, (120 °C (20, 30, 40 min), 130 °C (10, 20, 30 min), 140 °C (10, 20, 30 min)) were evaluated for unblanched peanut kernels. Oil heating conditions (116 °C, 121 °C, and 127 °C for 0.5, 1.0, 1.5, 2.0, 2.5 min) were evaluated for pecan kernels. Inshell pecans are conditioned in hot or cold water to facilitate the shelling process. Water heating conditions (75 °C (20, 40, 80, 120 s), 80 °C (20, 40, 80, 120 s), 85 °C (20, 40, 80, 120 s), 90 °C (20, 40, 60, 80 s), and 95 °C (20, 40, 60, 80 s)) were evaluated for inshell pecans. Under conditions, except forced air treatment, E. faecium reductions (Log N/N0) were either not significantly different (P > 0.05) or significantly lower than Salmonella (P < 0.05), making it a suitable surrogate for the processes evaluated.
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Affiliation(s)
- Pardeepinder K Brar
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, FL, 33850, USA
| | - M D Danyluk
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, FL, 33850, USA.
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25
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Calhoun S, Post L, Warren B, Thompson S, Bontempo AR. Prevalence and Concentration of Salmonella on Raw, Shelled Peanuts in the United States. J Food Prot 2018; 81:1755-1760. [PMID: 30273000 DOI: 10.4315/0362-028x.jfp-18-114] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
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. That study was extended to include samples of Runner- and Virginia-type peanuts from 2013, 2014, and 2015 crop years proportionately sampled from each growing region on the basis of the 2008 through 2010 volumes. Of the total 2,506 raw, shelled peanut samples, 41 (1.63%) were positive for Salmonella by the VIDAS SLM assay. Salmonella serovars identified in this study included Agona, Anatum, Bardo, Braenderup, Cannstatt, Dessau, Gaminara, Litchfield, Hartford, Inverness, Mbandaka, Meleagridis, Muenchen, Newport, Pakistan, Rodepoort, Rubislaw, Tennessee, and Tornow. The concentration levels of Salmonella in positive samples, as determined by most probable number (MPN), ranged from <0.003 to 2.4 MPN/g. These data will be useful when designing and validating processes for the reduction or elimination of Salmonella in peanuts or peanut-containing products or both.
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Affiliation(s)
- Stephen Calhoun
- 1 American Peanut Council, 1500 King Street, Suite 301, Alexandria, Virginia 22314
| | - Laurie Post
- 2 Deibel Laboratories, Inc., 1885 West Market Street, Bethlehem, Pennsylvania 18018
| | - Benjamin Warren
- 3 Land O'Lakes, 4001 Lexington Avenue North, Arden Hills, Minnesota 55126
| | - Sterling Thompson
- 4 B & G Safe Food Consulting, LLC, 1385 Carriage House Road, Middletown, Pennsylvania 17057
| | - Ann Rogers Bontempo
- 5 Mondelez International, 200 Deforest Avenue, East Hanover, New Jersey 07936, USA
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26
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Lamas A, Regal P, Vázquez B, Miranda JM, Cepeda A, Franco CM. Salmonella and Campylobacter biofilm formation: a comparative assessment from farm to fork. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4014-4032. [PMID: 29424050 DOI: 10.1002/jsfa.8945] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 01/16/2018] [Accepted: 02/02/2018] [Indexed: 06/08/2023]
Abstract
It takes several steps to bring food from the farm to the fork (dining table), and contamination with food-borne pathogens can occur at any point in the process. Campylobacter spp. and Salmonella spp. are the main microorganisms responsible for foodborne disease in the EU. These two pathogens are able to persist throughout the food supply chain thanks to their ability to form biofilms. Owing to the high prevalence of Salmonella and especially of Campylobacter in the food supply chain and the huge efforts of food authorities to reduce these levels, it is of great importance to fully understand their mechanisms of persistence. Diverse studies have evaluated the biofilm-forming capacity of foodborne pathogens isolated at different steps of food production. Nonetheless, the principal obstacle of these studies is to reproduce the real conditions that microorganisms encounter in the food supply chain. While there are a wide number of Salmonella biofilm studies, information on Campylobacter biofilms is still limited. A comparison between the two microorganisms could help to develop new research in the field of Campylobacter biofilms. Therefore, this review evaluates relevant work in the field of Salmonella and Campylobacter biofilms and the applicability of the data obtained from these studies to real working conditions. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Alexandre Lamas
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - Patricia Regal
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - Beatriz Vázquez
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - José M Miranda
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - Alberto Cepeda
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - Carlos M Franco
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
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27
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Nascimento M, Carminati J, Silva I, Silva D, Bernardi A, Copetti M. Salmonella , Escherichia coli and Enterobacteriaceae in the peanut supply chain: From farm to table. Food Res Int 2018; 105:930-935. [DOI: 10.1016/j.foodres.2017.12.021] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 12/05/2017] [Accepted: 12/08/2017] [Indexed: 11/29/2022]
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Nascimento MS, Carminati JA, Morishita KN, Amorim Neto DP, Pinheiro HP, Maia RP. Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products. PLoS One 2018; 13:e0192457. [PMID: 29401480 PMCID: PMC5798841 DOI: 10.1371/journal.pone.0192457] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Accepted: 01/23/2018] [Indexed: 11/19/2022] Open
Abstract
Due to recent large outbreaks, peanuts have been considered a product of potential risk for Salmonella. Usually, peanut products show a low water activity (aw) and high fat content, which contribute to increasing the thermal resistance and survival of Salmonella. This study evaluated the long-term kinetics of Salmonella survival on different peanut products under storage at 28°C for 420 days. Samples of raw in-shell peanuts (aw = 0.29), roasted peanuts (aw = 0.39), unblanched peanut kernel (aw = 0.54), peanut brittle (aw = 0.30), paçoca (aw = 0.40) and pé-de-moça (aw = 0.68) were inoculated with Salmonella Typhimurium ATCC 14028 at two inoculum levels (3 and 6 log cfu/ g). The Salmonella behavior was influenced (p<0.05) by aw, lipid, carbohydrate and protein content. In most cases for both inoculum levels, the greatest reductions were seen after the first two weeks of storage, followed by a slower decline phase. The lowest reductions were verified in paçoca and roasted peanuts, with counts of 1.01 and 0.87 log cfu/ g at low inoculum level and 2.53 and 3.82 log cfu/ g at high inoculum level at the end of the storage time. The highest loss of viability was observed in pé-de-moça, with absence of Salmonella in 10-g after 180 days at low inoculum level. The Weibull model provided a suitable fit to the data (R2≥0.81), with δ value ranging from 0.06 to 49.75 days. Therefore, the results demonstrated that Salmonella survives longer in peanut products, beyond the shelf life (>420 days), especially in products with aw around 0.40.
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Affiliation(s)
- Maristela S. Nascimento
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Joyce A. Carminati
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Karen N. Morishita
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Dionísio P. Amorim Neto
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | | | - Rafael P. Maia
- Department of Statistics, University of Campinas, Campinas, Brazil
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Keerthirathne TP, Ross K, Fallowfield H, Whiley H. Reducing Risk of Salmonellosis through Egg Decontamination Processes. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2017; 14:E335. [PMID: 28327524 PMCID: PMC5369170 DOI: 10.3390/ijerph14030335] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 03/16/2017] [Accepted: 03/20/2017] [Indexed: 11/17/2022]
Abstract
Eggs have a high nutritional value and are an important ingredient in many food products. Worldwide foodborne illnesses, such as salmonellosis linked to the consumption of eggs and raw egg products, are a major public health concern. This review focuses on previous studies that have investigated the procedures for the production of microbiologically safe eggs. Studies exploring pasteurization and decontamination methods were investigated. Gamma irradiation, freeze drying, hot air, hot water, infra-red, atmospheric steam, microwave heating and radiofrequency heating are all different decontamination methods currently considered for the production of microbiologically safe eggs. However, each decontamination procedure has different effects on the properties and constituents of the egg. The pasteurization processes are the most widely used and best understood; however, they influence the coagulation, foaming and emulsifying properties of the egg. Future studies are needed to explore combinations of different decontamination methods to produce safe eggs without impacting the protein structure and usability. Currently, eggs which have undergone decontamination processes are primarily used in food prepared for vulnerable populations. However, the development of a decontamination method that does not affect egg properties and functionality could be used in food prepared for the general population to provide greater public health protection.
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Affiliation(s)
| | - Kirstin Ross
- School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia.
| | - Howard Fallowfield
- School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia.
| | - Harriet Whiley
- School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia.
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Zhang G, Hu L, Melka D, Wang H, Laasri A, Brown EW, Strain E, Allard M, Bunning VK, Musser SM, Johnson R, Santillana Farakos S, Scott VN, Pouillot R, Doren JMV, Hammack TS. Prevalence of Salmonella in Cashews, Hazelnuts, Macadamia Nuts, Pecans, Pine Nuts, and Walnuts in the United States. J Food Prot 2017; 80:459-466. [PMID: 28207311 DOI: 10.4315/0362-028x.jfp-16-396] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Nuts have been identified as a vector for salmonellosis. The objective of this project was to estimate the prevalence and contamination level of Salmonella in raw tree nuts (cashews, pecans, hazelnuts, macadamia nuts, pine nuts, and walnuts) at retail markets in the United States. A total of 3,656 samples of six types of tree nuts were collected from different types of retail stores and markets nationwide between October 2014 and October 2015. These samples were analyzed using a modified version of the Salmonella culture method from the U.S. Food and Drug Administration's Bacteriological Analytical Manual. Of the 3,656 samples collected and tested, 32 were culturally confirmed as containing Salmonella. These isolates represented 25 serotypes. Salmonella was not detected in pecans and in-shell hazelnuts. Salmonella prevalence estimates (and 95% confidence intervals) in cashews, shelled hazelnuts, pine nuts, walnuts, and macadamia nuts were 0.55% [0.15, 1.40], 0.35% [0.04, 1.20], 0.48% [0.10, 1.40], 1.20% [0.53, 2.40], and 4.20% [2.40, 6.90], respectively. The rates of Salmonella isolation from major or big chain supermarkets, small chain supermarkets, discount, variety, or drug stores, and online were 0.64% [0.38, 1.00], 1.60% [0.80, 2.90], 0.00% [0.00, 2.40], and 13.64% [2.90, 35.00], respectively (Cochran-Mantel-Haenszel test: P = 0.02). The rates of Salmonella isolation for conventional and organic nuts were not significantly different. Of the samples containing Salmonella, 60.7% had levels less than 0.003 most probable number (MPN)/g. The highest contamination level observed was 0.092 MPN/g. The prevalence and levels of Salmonella in these tree nut samples were comparable to those previously reported for similar foods.
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Affiliation(s)
- Guodong Zhang
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Lijun Hu
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - David Melka
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Hua Wang
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Anna Laasri
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Eric W Brown
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Errol Strain
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Marc Allard
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Vincent K Bunning
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Steven M Musser
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Rhoma Johnson
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Sofia Santillana Farakos
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Virginia N Scott
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Régis Pouillot
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Jane M Van Doren
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Thomas S Hammack
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740, USA
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Hokunan H, Koyama K, Hasegawa M, Kawamura S, Koseki S. Survival Kinetics of Salmonella enterica and Enterohemorrhagic Escherichia coli on a Plastic Surface at Low Relative Humidity and on Low-Water Activity Foods. J Food Prot 2016; 79:1680-1692. [PMID: 28221855 DOI: 10.4315/0362-028x.jfp-16-081] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We investigated the survival kinetics of Salmonella enterica and enterohemorrhagic Escherichia coli under various water activity (aw) conditions to elucidate the net effect of aw on pathogen survival kinetics and to pursue the development of a predictive model of pathogen survival as a function of aw. Four serotypes of S. enterica (Stanley, Typhimurium, Chester, and Oranienburg) and three serotypes of enterohemorrhagic E. coli ( E. coli O26, E. coli O111, and E. coli O157:H7) were examined. These bacterial strains were inoculated on a plastic plate surface at a constant relative humidity (RH) (22, 43, 58, 68, or 93% RH, corresponding to the aw) or on a surface of almond kernels (aw 0.58), chocolate (aw 0.43), radish sprout seeds (aw 0.58), or Cheddar cheese (aw 0.93) at 5, 15, or 25°C for up to 11 months. Under most conditions, the survival kinetics were nonlinear with tailing regardless of the storage aw, temperature, and bacterial strain. For all bacterial serotypes, there were no apparent differences in pathogen survival kinetics on the plastic surface at a given storage temperature among the tested RH conditions, except for the 93% RH condition. Most bacterial serotypes were rapidly inactivated on Cheddar cheese when stored at 5°C compared with their inactivation on chocolate, almonds, and radish sprout seeds. Distinct trends in bacterial survival kinetics were also observed between almond kernels and radish sprout seeds, even though the aws of these two foods were not significantly different. The survival kinetics of bacteria inoculated on the plastic plate surface showed little correspondence to those of bacteria inoculated on food matrices at an identical aw. Thus, these results demonstrated that, for low-aw foods and/or environments, aw alone is insufficient to account for the survival kinetics of S. enterica and enterohemorrhagic E. coli .
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Affiliation(s)
- Hidekazu Hokunan
- Graduate School of Agricultural Sciences, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-8589, Japan
| | - Kento Koyama
- Graduate School of Agricultural Sciences, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-8589, Japan
| | - Mayumi Hasegawa
- Graduate School of Agricultural Sciences, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-8589, Japan
| | - Shuso Kawamura
- Graduate School of Agricultural Sciences, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-8589, Japan
| | - Shigenobu Koseki
- Graduate School of Agricultural Sciences, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-8589, Japan
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Bourdoux S, Li D, Rajkovic A, Devlieghere F, Uyttendaele M. Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables. Compr Rev Food Sci Food Saf 2016; 15:1056-1066. [DOI: 10.1111/1541-4337.12224] [Citation(s) in RCA: 107] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Revised: 07/15/2016] [Accepted: 07/20/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Siméon Bourdoux
- Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering; Ghent Univ; Coupure Links 653 9000 Ghent Belgium
| | - Dan Li
- Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering; Ghent Univ; Coupure Links 653 9000 Ghent Belgium
| | - Andreja Rajkovic
- Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering; Ghent Univ; Coupure Links 653 9000 Ghent Belgium
| | - Frank Devlieghere
- Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering; Ghent Univ; Coupure Links 653 9000 Ghent Belgium
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering; Ghent Univ; Coupure Links 653 9000 Ghent Belgium
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Carminati JDA, Amorim Neto DP, Morishita KN, Takano LV, Olivier Bernardi A, Copetti MV, do Nascimento MDS. Microbiological contamination in peanut confectionery processing plants. J Appl Microbiol 2016; 121:1071-8. [PMID: 27427217 DOI: 10.1111/jam.13235] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 07/06/2016] [Accepted: 07/14/2016] [Indexed: 10/21/2022]
Abstract
AIMS In order to investigate Enterobacteriaceae, coliforms, Escherichia coli and Salmonella contamination, a survey was conducted at three peanut confectionery processing companies (A, B and C) in Brazil. METHODS AND RESULTS Samples of different peanut confectionery products (n = 59), peanut raw material (n = 30), manufacturing environment (n = 116) and workers' hand surfaces (n = 12) were analysed. Salmonella and E. coli were not detected in any final product or raw material analysed. Enterobacteriaceae was isolated from 15% of final products. Coliforms were detected in only one sample. Referring to the raw material, six samples showed contamination by Enterobacteriaceae and three samples by coliforms. For the process environment, 19% and 11% of samples presented Enterobacteriaceae and coliforms. Escherichia coli was detected in 5% of samples, and one of these samples tested positive for Salmonella; this strain was serotyping as S. Heidelberg. All food handlers surveyed in Company C showed Enterobacteriaceae and coliforms on their hands. Escherichia coli was isolated from one food worker's hand. CONCLUSION The results showed that the manufacturing environment, including food handlers were considered the main sources for possible contamination of peanut confectionery products. SIGNIFICANCE AND IMPACT OF THE STUDY This has been the first study to investigate the occurrence of Salmonella and other Enterobacteriaceae throughout peanut confectionery processing lines. The results might be used to assist risk assessment studies and to establish more effective control measures.
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Affiliation(s)
- J de A Carminati
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - D P Amorim Neto
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - K N Morishita
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - L V Takano
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - A Olivier Bernardi
- Department of Food Technology and Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - M V Copetti
- Department of Food Technology and Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - M da S do Nascimento
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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35
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Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.008] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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36
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Ban GH, Kang DH. Effectiveness of superheated steam for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Enteritidis phage type 30, and Listeria monocytogenes on almonds and pistachios. Int J Food Microbiol 2016; 220:19-25. [DOI: 10.1016/j.ijfoodmicro.2015.12.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 12/21/2015] [Accepted: 12/22/2015] [Indexed: 10/22/2022]
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Fong K, Wang S. Strain-Specific Survival of Salmonella enterica in Peanut Oil, Peanut Shell, and Chia Seeds. J Food Prot 2016; 79:361-8. [PMID: 26939645 DOI: 10.4315/0362-028x.jfp-15-419] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In North America, outbreaks of Salmonella have been linked to low-water activity (aw) foods, such as nuts and seeds. These outbreaks have implicated an assortment of Salmonella serotypes. Some Salmonella serotypes (e.g., Enteritidis and Typhimurium) cause high proportions of salmonellosis. Nevertheless, there has recently been an emergence of uncommon Salmonella serotypes and strains (e.g., Tennessee, Hartford, and Thompson) in low-aw foods. The aim of this study was to evaluate the survival characteristics of Salmonella serotypes Enteritidis, Typhimurium, Tennessee, Hartford, and Thompson in three low-aw food ingredients with varying aw: peanut oil (aw = 0.521 ± 0.003), peanut shell (aw = 0.321 ± 0.20), and chia seeds (aw = 0.585 ± 0.003). The survival of individual Salmonella strains on each food matrix was monitored for a maximum of 150 days by spreading the bacterial cells onto Luria-Bertani and/or xylose lysine deoxycholate agar. Overall, Salmonella survived for the longest periods of time in peanut oil (96 ± 8 days), followed by chia seeds (94 ± 46 days). The survival period was substantially reduced on the surface of peanut shell (42 ± 49 h), although PCR after 70 days of incubation revealed the presence of Salmonella cells. In addition, Salmonella exhibited a strain-specific response in the three low-aw foods tested. Salmonella Hartford was identified as highly persistent in all low-aw food matrices, whereas Salmonella Typhimurium was the least persistent. The current research emphasizes the adaptable nature of Salmonella to low-aw food ingredients. This may pose additional problems owing to the downstream production of various end products. Additionally, unique survival characteristics among Salmonella strains highlight the need for tailored mitigation strategies regarding high-risk Salmonella strains in the food industry.
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Affiliation(s)
- Karen Fong
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4
| | - Siyun Wang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4.
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The response of foodborne pathogens to osmotic and desiccation stresses in the food chain. Int J Food Microbiol 2016; 221:37-53. [PMID: 26803272 DOI: 10.1016/j.ijfoodmicro.2015.12.014] [Citation(s) in RCA: 121] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 12/22/2015] [Accepted: 12/30/2015] [Indexed: 12/24/2022]
Abstract
In combination with other strategies, hyperosmolarity and desiccation are frequently used by the food processing industry as a means to prevent bacterial proliferation, and particularly that of foodborne pathogens, in food products. However, it is increasingly observed that bacteria, including human pathogens, encode mechanisms to survive and withstand these stresses. This review provides an overview of the mechanisms employed by Salmonella spp., Shiga toxin producing E. coli, Cronobacter spp., Listeria monocytogenes and Campylobacter spp. to tolerate osmotic and desiccation stresses and identifies gaps in knowledge which need to be addressed to ensure the safety of low water activity and desiccated food products.
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Brar PK, Proano LG, Friedrich LM, Harris LJ, Danyluk MD. Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on raw peanut and pecan kernels stored at -24, 4, and 22°C. J Food Prot 2015; 78:323-32. [PMID: 25710147 DOI: 10.4315/0362-028x.jfp-14-327] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Cocktails of lawn-collected cells were used to determine the survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on the surface of raw peanut and pecan kernels. Kernels were inoculated with mixtures of four to five strains at 3 or 6 log CFU/g, dried at room temperature, and then stored at -24 ± 1, 4 ± 2, and 22 ± 1°C for 28 or 365 days. In most cases, rates of decline of the pathogens did not differ significantly between the two inoculum concentrations in the 28-day study. At 6 log CFU/g, populations of all pathogens were reduced by 0.5 to 1.6 log CFU/g during an initial 3-day drying period on both peanuts and pecans. The moisture content of peanuts and pecans remained stable at -24 ± 1 and 22 ± 1°C; at 4 ± 2°C, the moisture content increased from 3.8 to 5.6% on peanuts and from 2.6 to 3% on pecans over 365 days. Pathogen populations were stable on pecans stored under frozen and refrigerated conditions, except for L. monocytogenes, which declined at a rate of 0.03 log CFU/g/30 days at 4 ± 2°C. Salmonella populations were stable on peanuts stored at -24 ± 1 and 4 ± 2°C, but E. coli O157:H7 and L. monocytogenes declined at rates of 0.03 to 0.12 log CFU/g/30 days. At 22 ± 1°C, Salmonella, E. coli O157:H7, and L. monocytogenes declined at a rate of 0.22, 0.37, and 0.59 log CFU/g/30 days, respectively, on peanuts, and at 0.15, 0.34, and 1.17 log CFU/g/30 days, respectively, on pecans. Salmonella counts were above the limit of detection (0.30 log CFU/g) throughout the study. In most cases during storage, counts obtained from pecans were higher than from peanuts.
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Affiliation(s)
- Pardeepinder K Brar
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA
| | - Lisseth G Proano
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA
| | - Loretta M Friedrich
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA
| | - Linda J Harris
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616, USA
| | - Michelle D Danyluk
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA.
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Mondal A, Buchanan RL, Lo YM. Computational fluid dynamics approaches in quality and hygienic production of semisolid low-moisture foods: a review of critical factors. J Food Sci 2014; 79:R1861-70. [PMID: 25224872 DOI: 10.1111/1750-3841.12648] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2013] [Accepted: 07/21/2014] [Indexed: 11/26/2022]
Abstract
Low-moisture foods have been responsible for a number of salmonellosis outbreaks worldwide over the last few decades, with cross contamination from contaminated equipment being the most predominant source. To date, actions have been focused on stringent hygienic practices prior to production, namely periodical sanitization of the processing equipment and lines. Not only does optimum sanitization require in-depth knowledge on the type and source of contaminants, but also the heat resistance of microorganisms is unique and often dependent on the heat transfer characteristics of the low-moisture foods. Rheological properties, including viscosity, degree of turbulence, and flow characteristics (for example, Newtonian or non-Newtonian) of both liquid and semisolid foods are critical factors impacting the flow behavior that consequently interferes heat transfer and related control elements. The demand for progressively more accurate prediction of complex fluid phenomena has called for the employment of computational fluid dynamics (CFD) to model mass and heat transfer during processing of various food products, ranging from drying to baking. With the aim of improving the quality and safety of low-moisture foods, this article critically reviewed the published literature concerning microbial survival in semisolid low-moisture foods, including chocolate, honey, and peanut butter. Critical rheological properties and state-of-the-art CFD application relevant to quality production of those products were also addressed. It is anticipated that adequate prediction of specific transport properties during optimum sanitization through CFD could be used to solve current and future food safety challenges.
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Affiliation(s)
- Arpita Mondal
- Dept. of Nutrition and Food Science, Univ. of Maryland, College Park, MD, 20742, U.S.A
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41
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Sanders TH, Calhoun RS. Effect of Oil and Dry Roasting of Peanuts at Various Temperatures and Times on Survival of Salmonella and Enterococcus faecium. ACTA ACUST UNITED AC 2014. [DOI: 10.3146/ps13-16.1] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
ABSTRACT
A number of outbreaks of salmonellosis since 2006 associated with the consumption of Salmonella-contaminated peanut butter have increased concerns about this food and the associated processing methods. Laboratory studies were conducted to determine the level of Salmonella reduction associated with oil and dry roasting of peanuts. After inoculation with either Salmonella or Enterococcus faecium, peanuts were dry roasted for various time durations at 5 temperatures ranging from 129–163 C and oil roasted at 120–160 C for three different time durations. At each dry roast combination of temperature and time in the study, Salmonella and E. faecium reductions were 2.7 log Colony Forming Units (CFU)/g or greater. Dry roast temperature of 154 C provided 4.6–4.7 log CFU/g reduction of Salmonella at 10 min and greater than 5.4 log CFU/g reduction at15 min. Oil roasting for 1.5 min at 150 C resulted in greater than a 6.0 log CFU/g reduction of Salmonella. E. faecium log CFU/g reductions were significantly less than Salmonella reductions in all treatments indicating a greater heat tolerance by E. faecium and documentation that it is an acceptable surrogate for Salmonella on peanuts.
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Affiliation(s)
| | - R. S. Calhoun
- Research Leader and USDA Professor, USDA, ARS, Market Quality and Handling Research Unit, Raleigh, NC, 27695; Consultant, American Peanut Council, Alexandria, VA 22314, respectively
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Kinross P, van Alphen L, Martinez Urtaza J, Struelens M, Takkinen J, Coulombier D, Mäkelä P, Bertrand S, Mattheus W, Schmid D, Kanitz E, Rücker V, Krisztalovics K, Pászti J, Szögyényi Z, Lancz Z, Rabsch W, Pfefferkorn B, Hiller P, Mooijman K, Gossner C. Multidisciplinary investigation of a multicountry outbreak of Salmonella Stanley infections associated with turkey meat in the European Union, August 2011 to January 2013. Euro Surveill 2014; 19. [DOI: 10.2807/1560-7917.es2014.19.19.20801] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Binary file ES_Abstracts_Final_ECDC.txt matches
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Affiliation(s)
- P Kinross
- European Centre for Disease Prevention and Control (ECDC), Stockholm, Sweden
- These authors contributed equally to this article
- European Programme for Intervention Epidemiology Training (EPIET), ECDC, Sweden
| | - L van Alphen
- European Programme for Public Health Microbiology Training (EUPHEM), ECDC, Sweden
- These authors contributed equally to this article
- European Centre for Disease Prevention and Control (ECDC), Stockholm, Sweden
| | - J Martinez Urtaza
- European Centre for Disease Prevention and Control (ECDC), Stockholm, Sweden
| | - M Struelens
- European Centre for Disease Prevention and Control (ECDC), Stockholm, Sweden
| | - J Takkinen
- European Centre for Disease Prevention and Control (ECDC), Stockholm, Sweden
| | - D Coulombier
- European Centre for Disease Prevention and Control (ECDC), Stockholm, Sweden
| | - P Mäkelä
- European Food Safety Authority (EFSA), Parma, Italy
| | - S Bertrand
- Wetenschappelijk Instituut Volksgezondheid/Institut scientifique de Santé-Publique, Brussels, Belgium
| | - W Mattheus
- Wetenschappelijk Instituut Volksgezondheid/Institut scientifique de Santé-Publique, Brussels, Belgium
| | - D Schmid
- Österreichische Agentur für Gesundheit und Ernährungssicherheit (AGES), Vienna, Austria
| | - E Kanitz
- Österreichische Agentur für Gesundheit und Ernährungssicherheit (AGES), Vienna, Austria
| | - V Rücker
- Bundesministerium für Gesundheit (BMG), Bereich Verbrauchergesundheit, Vienna, Austria
| | | | - J Pászti
- Országos Epidemiológiai Központ (OEK), Budapest, Hungary
| | - Z Szögyényi
- National Food Chain Safety Office, Ministry of Rural Development, Budapest, Hungary
| | - Z Lancz
- National Food Chain Safety Office, Ministry of Rural Development, Budapest, Hungary
| | - W Rabsch
- National Reference Centre for Salmonella and other Bacterial Enteric Pathogens, Robert Koch-Institute (RKI), Wernigerode, Germany
| | - B Pfefferkorn
- Bundesamt für Verbraucherschutz und Lebensmittelsicherheit, Berlin, Germany
| | - P Hiller
- Bundesinstitut für Risikobewertung (BfR), Berlin, Germany
| | - K Mooijman
- European Union Reference Laboratory for Salmonella, Bilthoven, the Netherlands
| | - C Gossner
- School of Public Health and Primary Care (CAPHRI), Maastricht University Medical Center (MUMC+), Maastricht, the Netherlands
- European Centre for Disease Prevention and Control (ECDC), Stockholm, Sweden
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Lathrop AA, Taylor T, Schnepf J. Survival of Salmonella during baking of peanut butter cookies. J Food Prot 2014; 77:635-9. [PMID: 24680076 DOI: 10.4315/0362-028x.jfp-13-408] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.
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Affiliation(s)
- Amanda A Lathrop
- Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, California 93407, USA.
| | - Tiffany Taylor
- Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, California 93407, USA
| | - James Schnepf
- Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, California 93407, USA
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Weller LD, Daeschel MA, Durham CA, Morrissey MT. Effects of Water, Sodium Hypochlorite, Peroxyacetic Acid, and Acidified Sodium Chlorite on In-Shell Hazelnuts Inoculated withSalmonella EntericaSerovar Panama. J Food Sci 2013; 78:M1885-91. [DOI: 10.1111/1750-3841.12294] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Accepted: 09/23/2013] [Indexed: 11/27/2022]
Affiliation(s)
- Lisa D. Weller
- Dept. of Food Science and Technology; Oregon State Univ.; 100 Wiegand Hall Corvallis OR 97331 U.S.A
| | - Mark A. Daeschel
- Dept. of Food Science and Technology; Oregon State Univ.; 100 Wiegand Hall Corvallis OR 97331 U.S.A
| | - Catherine A. Durham
- Dept. of Agricultural and Resource Economics; Food Innovation Center; Oregon State Univ.; 1207 NW Naito Parkway, Suite 154 Portland OR U.S.A
| | - Michael T. Morrissey
- Dept. of Food Science and Technology; Food Innovation Center; Oregon State Univ.; 1207 NW Naito Parkway, Suite 154 Portland OR U.S.A
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Finn S, Condell O, McClure P, Amézquita A, Fanning S. Mechanisms of survival, responses and sources of Salmonella in low-moisture environments. Front Microbiol 2013; 4:331. [PMID: 24294212 PMCID: PMC3827549 DOI: 10.3389/fmicb.2013.00331] [Citation(s) in RCA: 194] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Accepted: 10/18/2013] [Indexed: 01/22/2023] Open
Abstract
Some Enterobacteriaceae possess the ability to survive in low-moisture environments for extended periods of time. Many of the reported food-borne outbreaks associated with low-moisture foods involve Salmonella contamination. The control of Salmonella in low-moisture foods and their production environments represents a significant challenge for all food manufacturers. This review summarizes the current state of knowledge with respect to Salmonella survival in intermediate- and low-moisture food matrices and their production environments. The mechanisms utilized by this bacterium to ensure their survival in these dry conditions remain to be fully elucidated, however, in depth transcriptomic data is now beginning to emerge regarding this observation. Earlier research work described the effect(s) that low-moisture can exert on the long-term persistence and heat tolerance of Salmonella, however, data are also now available highlighting the potential cross-tolerance to other stressors including commonly used microbicidal agents. Sources and potential control measures to reduce the risk of contamination will be explored. By extending our understanding of these geno- and phenotypes, we may be able to exploit them to improve food safety and protect public health.
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Affiliation(s)
- Sarah Finn
- UCD Centre for Food Safety, School of Public Health, Physiotherapy and Population Science, University College DublinBelfield, Dublin 4, Ireland
| | - Orla Condell
- UCD Centre for Food Safety, School of Public Health, Physiotherapy and Population Science, University College DublinBelfield, Dublin 4, Ireland
| | - Peter McClure
- Safety and Environmental Assurance Centre, Unilever, Colworth Science ParkSharnbrook, Bedfordshire, UK
| | - Alejandro Amézquita
- Safety and Environmental Assurance Centre, Unilever, Colworth Science ParkSharnbrook, Bedfordshire, UK
| | - Séamus Fanning
- UCD Centre for Food Safety, School of Public Health, Physiotherapy and Population Science, University College DublinBelfield, Dublin 4, Ireland
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Calhoun S, Post L, Warren B, Thompson S, Bontempo AR. Prevalence and concentration of Salmonella on raw shelled peanuts in the United States. J Food Prot 2013; 76:575-9. [PMID: 23575117 DOI: 10.4315/0362-028x.jfp-12-322] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Recalls and/or outbreaks associated with Salmonella contamination in peanut-containing products were reported over the past several years. There are very limited data available on the prevalence and concentration of Salmonella on raw shelled peanuts in the United States. The objectives of this study were to estimate the prevalence of Salmonella on raw shelled peanuts in the United States and to estimate that concentration of Salmonella. Samples of Runner- and Virginia-type raw shelled peanuts from the 2008, 2009, and 2010 crop years were proportionately sampled from each growing region, based on 2007 production volume. Of 944 raw shelled peanut samples (375 g each), 22 (2.33%) were positive for Salmonella by the VIDAS Salmonella assay. Salmonella serovars identified in this study included Agona, Anatum, Braenderup, Dessau, Hartford, Meleagridis, Muenchen, Rodepoort, Tennessee, and Tornow. The concentration levels of Salmonella in positive samples, as determined by a most-probable-number assay, were <0.03 to 2.4 MPN/g. These data will be useful when designing and validating processes for the reduction or elimination of Salmonella in peanuts and/or peanut-containing products.
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Affiliation(s)
- Stephen Calhoun
- American Peanut Council, 1500 King Street, Suite 301, Alexandria, Virginia 22314, USA.
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Chen Y, Dennis SB, Hartnett E, Paoli G, Pouillot R, Ruthman T, Wilson M. FDA-iRISK--a comparative risk assessment system for evaluating and ranking food-hazard pairs: case studies on microbial hazards. J Food Prot 2013; 76:376-85. [PMID: 23462073 DOI: 10.4315/0362-028x.jfp-12-372] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Stakeholders in the system of food safety, in particular federal agencies, need evidence-based, transparent, and rigorous approaches to estimate and compare the risk of foodborne illness from microbial and chemical hazards and the public health impact of interventions. FDA-iRISK (referred to here as iRISK), a Web-based quantitative risk assessment system, was developed to meet this need. The modeling tool enables users to assess, compare, and rank the risks posed by multiple food-hazard pairs at all stages of the food supply system, from primary production, through manufacturing and processing, to retail distribution and, ultimately, to the consumer. Using standard data entry templates, built-in mathematical functions, and Monte Carlo simulation techniques, iRISK integrates data and assumptions from seven components: the food, the hazard, the population of consumers, process models describing the introduction and fate of the hazard up to the point of consumption, consumption patterns, dose-response curves, and health effects. Beyond risk ranking, iRISK enables users to estimate and compare the impact of interventions and control measures on public health risk. iRISK provides estimates of the impact of proposed interventions in various ways, including changes in the mean risk of illness and burden of disease metrics, such as losses in disability-adjusted life years. Case studies for Listeria monocytogenes and Salmonella were developed to demonstrate the application of iRISK for the estimation of risks and the impact of interventions for microbial hazards. iRISK was made available to the public at http://irisk.foodrisk.org in October 2012.
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Affiliation(s)
- Yuhuan Chen
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA
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Schaffner DW, Buchanan RL, Calhoun S, Danyluk MD, Harris LJ, Djordjevic D, Whiting RC, Kottapalli B, Wiedmann M. Issues to consider when setting intervention targets with limited data for low-moisture food commodities: a peanut case study. J Food Prot 2013; 76:360-9. [PMID: 23433390 DOI: 10.4315/0362-028x.jfp-12-171] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Peanuts and peanut-containing products have been linked to at least seven salmonellosis outbreaks worldwide in the past two decades. In response, the Technical Committee on Food Microbiology of the North American Branch of the International Life Sciences Institute collaborated with the American Peanut Council to convene a workshop to develop a framework for managing risk in low-moisture food commodities where large data sets are unavailable (using peanuts as the example). Workshop attendees were charged with answering questions regarding the appropriate statistical and scientific methods for setting log reduction targets with limited pathogen prevalence and concentration data, suitable quantities of data needed for determining appropriate log reduction targets, whether the requirement of a 5-log reduction in the absence of data to establish a target log reduction is appropriate, and what targeted log reduction would protect public health. This report concludes that the judgment about sufficient data is not solely scientific, but is instead a science-informed policy decision that must weigh additional societal issues. The participants noted that modeling efforts should proceed with sampling efforts, allowing one to compare various assumptions about prevalence and concentration and how they are combined. The discussions made clear that data and risk models developed for other low-moisture foods like almonds and pistachios may be applicable to peanuts. Workshop participants were comfortable with the use of a 5-log reduction for controlling risk in products like peanuts when the level of contamination of the raw ingredients is low (<1 CFU/g) and the process well controlled, even when limited data are available. The relevant stakeholders from the food safety community may eventually conclude that as additional data, assumptions, and models are developed, alternatives to a 5-log reduction might also result in the desired level of protection for peanuts and peanut products.
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Affiliation(s)
- Donald W Schaffner
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
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