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Flow chart representing the processes that should be under control for safe food production, and their typical place in food production. The concentrations in the products can change due to reduction, recontamination and growth, as explained in the main text.
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Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food. If a hazardous organism is found it means somethin...
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Context 1
... raw material un- dergoes inactivation to eliminate or reduce the level of microor- ganisms which are present, (2) recontamination from the processing environment may occur during the industrial process- ing and (3) growth may occur during transport and storage (either in a professional setting or at the consumer level) before the food is consumed (Fig. 2). The order of the inactivation, recontamination and growth can be different as in this scheme. Microbial testing can be performed by sampling the food as raw material, during pro- cessing, and after processing or at the end of shelf-life in case of perishable foods. Also, the production environment can be sampled and tested to identify ...Context 2
... recontamination and growth can be different as in this scheme. Microbial testing can be performed by sampling the food as raw material, during pro- cessing, and after processing or at the end of shelf-life in case of perishable foods. Also, the production environment can be sampled and tested to identify the potential for recontamination. Fig. 2 represents a general flow chart of these typical elements of a food production process from raw materials to consumption. It is a strong simplification because inactivation, recontamination and growth can occur at several steps of the process. The flow chart stresses that if inactivation eliminates microorganisms and recon- tamination ...Context 3
... data obtained for the three case studies support the quick analysis on the basis of the flow chart, analysing the critical reduction, recontamination and growth steps (see Fig. 2). In canned food, inactivation occurs at high temperatures (Red is very high) and recontamination is unlikely (Rec is negligible), since the pro- cessing is carried out in a closed package. Growth is irrelevant, because the concentration in the can after inactivation N f2 ¼ 0. Finished product testing is not recommended. In chocolate, ...Citations
... Salmonella is the most common human pathogen in the EU, accounting for 91,857 cases of illness in 2018 (ECDC, 2020). According to Zwietering et al. (2016), the global trade in spices and herbs presents an opportunity for this bacterium to adapt, survive, travel, and overcome geographical barriers. In both breeding and fattening turkeys, S. Typhimurium and S. Enteritidis cannot be present in higher numbers than or equal to 1%, according to Commission Regulation (EU) No. 1190No. ...
The hazard of diseases created by S. Enteritidis and S. Typhimurium is relatively high in turkey meat products. Combinations of preservation methods are utilized in many strategies, such as mild heat with decreased water activity, a changed atmosphere, refrigerated storage, and decreased heat treatment with some acidification. Within the domain of ready-to-eat food technology, a range of preservation methods are typically utilized to enhance shelf life, such as applying mild heat in tandem with reduced water activity, employing modified atmosphere packaging, utilizing refrigerated storage, and utilizing reduced heat treatment combined with acidification. This investigation aimed to determine how S. Enteritidis and S. Typhimurium grew when sliced ready-to-eat smoked turkey (RTE-SM) was stored at 0, 5, 10, and 15°C for various periods. The study also examined the effects of modified atmosphere packaging (MAP) (40% CO2 and 60% N2) and VP on these growth patterns. Total viable count (TVC), lactic acid bacteria (LAB), pH, and redox potential levels were determined. The control experiment on RTE-SM showed no Salmonella growth within 30 d of storage at any temperature. This indicated that the RTE-SM in use did not initially contain S. Typhimurium and S. Enteritidis. Results indicated that the storage of RTE-SM using a combination of VP, MAP, and MAPEO with storage at 0 and 5°C did not allow for the pathogen to grow throughout storage. In comparison, at 10 and 15°C after one day, which allowed for minor growth (0.17–0.5 log CFU/g)? In contrast, at 0 and 5°C, Salmonella survives until the end of storage (173 d). However, the combination of MAPEO with the same storage temperatures achieved the elimination of the pathogen in the meat after 80 d. The combination of both packaging systems with high temperatures (10 or 15°C) allowed for the multiplication and growth of the bacterium through the product's shelf life of more than 1 log CFU/g. Thus, a combination of MAP or MAPEO with low storage temperatures (0 or 5°C) inhibited the growth of the pathogen.
... Risk per serving Calculated: Persons who are involved in chicken preparation can touch their lips with contaminated fingers ri eat Overall risk per random serving for a person who only eat study assumed that the log increases and or decreases in microbial concentration on chicken carcass(es) after a particular slaughter processing step is an embodiment of all the possible cross contamination, growth and or inactivation. Concentrations were log transformed for positive carcasses and changes in log concentration (LC) were calculated using the approach of Zwietering et al. (2016). ...
... First, monitoring is based upon sampling. The contamination of the production location and products is not homogeneous, meaning that not every food product will be contaminated and those that are will very likely differ considerably in contamination levels [21]. Second, the bacteria may be able to grow beyond the legal limit during a product's shelf life than is described in the shelf-life study, followed by potential growth at the consumer phase due to improper storage and/or consumption past the shelf life. ...
Listeria monocytogenes (Lm) is ubiquitous in nature and known for its ability to contaminate foods during production processes. Near real-time monitoring of whole genome sequences from food and human isolates, complemented with epidemiological data, has been used in the Netherlands since 2019 to increase the speed and success rate of source finding in the case of (active) clusters. Nine clusters with 4 to 19 human cases investigated between January 2019 and May 2023 are described. Fish production sites were most often linked to outbreaks of listeriosis (six clusters), though other types of food businesses can face similar Lm problems, as the production processes and procedures determine risk. The results showed that low levels of Lm in food samples can still be linked to disease. Therefore, the investigation of a cluster of cases and deployment of the precautionary principle helps to focus on safe food and to prevent further cases. Good practice of environmental monitoring within a food business allows early detection of potential issues with food safety and helps food businesses to take appropriate measures such as cleaning to prevent regrowth of Lm and thus future outbreaks.
... According to Rodriguez et al. (2011), who obtained similar results by examining RTE food samples collected from five Spanish hospitals, more regular controls are needed, as findings based on a small number of samples may not be representative of overall compliance with microbiological criteria. Indeed, as demonstrated by Zwietering et al. (2016), local and heterogeneous contamination may occur during the food preparation process, even in most hygienic establishments. Table 3 summarizes the prevalence and non-conformance of microorganisms on food contact surfaces. ...
... Despite advances in analytical methods for the detection, identification, and isolation of food-borne microbes, food safety is still traditionally based on a finished product-testing approach primarily for detecting possible hazards at the end of the processing line. Finished-product sampling is valuable in situations such as traditional lot testing for withhold/release verification [64]. There are established criteria in standards and other legal frameworks for microbiological and chemical hazards. ...
... There are established criteria in standards and other legal frameworks for microbiological and chemical hazards. However, most of these focus on product safety and revolve around processing, often leaving aside concerns that are not inherently microbiological, for example, environmental aspects and contamination with antibiotics [64]. The most common method for detection of antibiotics in food is chemical analysis of the final product. ...
Antibiotic resistance (ABR) has direct and indirect repercussions on public health and threatens to decrease the therapeutic effect of antibiotic treatments and lead to more infection-related deaths. There are several mechanisms by which ABR can be transferred from one microorganism to another. The risk of transfer is often related to environmental factors. The food supply chain offers conditions where ABR gene transfer can occur by multiple pathways, which generates concerns regarding food safety. This work reviews mechanisms involved in ABR gene transfer, potential transmission routes in the food supply chain, the prevalence of antibiotic residues in food and ABR organisms in processing lines and final products, and implications for public health. Finally, the paper will elaborate on the application of antimicrobial peptides as new alternatives to antibiotics that might countermeasure ABR and is compatible with current food trends.
... Despite the advances in analytical methods focused on the detection, identification, and isolation of food-borne microbes, food safety is still traditionally based on an finished product-testing approach which primary focuses in the detection of possible hazards at the product by the end of processing line. Finished product sampling is valuable situations such as traditional lot testing with hold/release or verification, however there are limitation regarding the criteria depending on various factors like production lines and their levels of control [52]. Concerning microbiological and some chemical hazards, there are established criteria given in standards and legislation suhch the Codex Alimentarius and local laws, however most of them express the safety and of the product present on the market, often leaving aside other emerging concerns that are not inherently microbiological [52], for example environmental aspects and contamination with antibiotics. ...
... Finished product sampling is valuable situations such as traditional lot testing with hold/release or verification, however there are limitation regarding the criteria depending on various factors like production lines and their levels of control [52]. Concerning microbiological and some chemical hazards, there are established criteria given in standards and legislation suhch the Codex Alimentarius and local laws, however most of them express the safety and of the product present on the market, often leaving aside other emerging concerns that are not inherently microbiological [52], for example environmental aspects and contamination with antibiotics. ...
Antibiotic resistance (ABR) is concerning issue due to its direct and indirect repercusions on public health, since decreased therapeutic effect of certain antibiotic to treatment complications that can cause death. There are several mechanism as to how ABR can be transferred from one microoorganisms to another, and many of them are dependant many environmental factors. The food supply chain is a environment in which ABR gene transfer can occur is multiple pathways, which generate concerns regarding food safety. Here, we summarize relevant mechanisms which are implied in ABR in food supply chain but also we are addressing routes of transmission and prevalence of ABR, implications on public health, and the application of new alternatives to antibiotics such as antimicrobial peptides, mainly bacteriocins, in order to countermeasure ABR.
... Several measures can be taken to reduce contamination of milk with pathogenic microorganisms such as improving hygiene during milking and maintaining good animal health, but the impact of such measures is limited [50]. Monitoring of the milk quality by frequent microbiological analysis is not very effective either [56]. Heat treatment, therefore, remains the most reliable and cost effective approach to render milk pathogen free, but alternative non-thermal solutions such as microfiltration and high pressure treatment are available to produce a safe product that still has many characteristics similar the raw unprocessed milk [57,58]. ...
The worldwide dromedary milk production has increased sharply since the beginning of this century due to prolonged shelf life, improved food-safety and perceived health benefits. Scientific confirmation of health claims will expand the market of dromedary milk further. As a result, more and more dromedaries will be bred for one purpose only: the highest possible milk production. However, intensive dromedary farming systems have consequences for animal welfare and may lead to genetic changes. Tighter regulations will be implemented to restrict commercialization of raw milk. Protocols controlling welfare of dromedaries and gene databases of milk-dromedaries will prevent negative consequences of intensive farming. In countries where dromedaries have only recently been introduced as production animal, legislators have limited expertise on this species. This is exemplified by an assessment on behalf of the Dutch government, recommending prohibiting keeping this species from 2024 onwards because the dromedary was deemed to be insufficiently domesticated. Implementation of this recommendation in Dutch law would have devastating effects on existing dromedary farms and could also pave the way for adopting similar measures in other European countries. In this paper it is shown that the Dutch assessment lacks scientific rigor. Awareness of breeders and legislators for the increasing knowledge about dromedaries and their products would strengthen the position of dromedaries as one of the most adapted and sustainable animals.
... water [7][8][9]. A targeted effect on the water base can develop the desired characteristics of the semi-finished or finished product [10,11]. The food industry uses electrochemical activation as a relevant method of reagent-free control of physicochemical and rheological properties. ...
Introduction. Electrochemical activation of water controls the physicochemical parameters of aquatic food environment without any reagents. Electrolyzed water affects the properties of macronutrient solutions. The present research studied the effect of anodic and cathodic fractions of electrochemically activated water on protein molecules and their interaction patterns. Study objects and methods. The study featured bovine serum albumin and its properties in electrochemically activated water with nonstandard redox and acidity values. The aqueous solution of bovine serum albumin was studied by viscometry, UV spectrometry, time-of-flight secondary ion mass spectrometry, and electrophoresis. Results and discussion. By knowing the interaction patterns of electrochemically activated water and protein molecules, food producers can control the properties of biological raw materials. Bovine serum albumin was studied in metastable fractions of electrochemically activated water obtained in the anode or cathode chamber of an electrochemical reactor. Both fractions of electrochemically activated water appeared to modify the properties of bovine serum albumin. The oxidized fraction of electrochemically activated water (anolyte) converted the protein solution into a more homogeneous molecular composition. The solution of bovine serum albumin in the reduced fraction of electrochemically activated water (catholyte) had an abnormally negative redox potential (–800 mV). The aqueous solution of bovine serum albumin in catholyte retained its initial viscosity for a long time, and its level was lower than in the control sample. This effect was consistent with other physicochemical characteristics of the solution. Conclusion. The research revealed some patterns that make it possible to apply reagent-free viscosity regulation to protein media in the food industry.
... Approximately 10-20% of cases are caused by pathogenic microbes including Escherichia coli, Salmonella sp., Campylobacter, and Vibrio cholera which can cause health problems and even death. 2,3 According to Agustina, one of the main sources of food contamination comes from workers or food processors, equipment, garbage, insects, rats, and environmental factors such as air and water. Of all the sources of food contamination, workers are the most affected by contamination. ...
Food handlers such as food traders have an important role in food processing because they can transmit disease through food. Food vendors provide personal hygiene such as using mouth coverings, aprons, desserts and coverings in preparing food can trigger events such as diarrhea, poisoning, etc. The purpose of this study was to determine the relationship with the implementation of personal hygiene, such as mouth coverings, use of aprons, food tongs and head coverings in food procesing. The type of research used is observational analytic with a cross sectional study approach. The population in this study were food traders in the Pasir Gombong area with a total sample of 64 people selected based on the lemeshow formula using simple random sampling technique. Data analysis used is chi-square. The results of this study indicate that there is a significant relationship between knowledge and personal hygiene using mouth coverings (p-value 0.005) and aprons (p-value 0.032) and no significant relationship between knowledge and the use of food tongs and head coverings with their p-value 0.111.
... water [7][8][9]. A targeted effect on the water base can develop the desired characteristics of the semi-finished or finished product [10,11]. The food industry uses electrochemical activation as a relevant method of reagent-free control of physicochemical and rheological properties. ...
Electrochemical activation of water (ECAW) is a topical method of reagent-free regulation of physicochemical parameters of aquatic food environments. The properties of solutions of macronutrients based in ECAW may differ from similar solutions on untreated water. In this work, the regularities of the interaction of the anodic and cathodic fractions of ECAW with protein molecules have been investigated. ECAW state and solutions are defined by anomalous physical chemical features (pH, redox potential) that provide ther biological activity. Solutions both low molecular and high molecular compounds prepared on the basis of ECAW can be distinguished from solutions prepared with non activated water. Applying spectral approaches (UV spectrometry, ToF – SIMS), it was shown that the analyzed mono product of protein nature (bovine serum albumin) and the complex food proteins (gelatin, casein) were modified in ECAW fractions. A number of data obtained allows us to suggest that funded effects may be provided with changes of structure in the protein and/ or its fragmentation. The shown results of the anolyte and catholyte impact on properties of bovine serum albumin confirm the perspective of the direct use of ECAW approach in the food industry for aim to improve the parameters of technological process. In the other words, electrochemical activation is the efficacious way to get acidic and alkalic solutions for replacing NaCl acid and sodium hydroxide in the industry of foodstuffs.
