Editorial

124 KiB

Open AccessEditorial

Global Food Safety—International Consumers’ Rights?

by Malik Altaf Hussain

Foods 2013, 2(4), 460-461; https://doi.org/10.3390/foods2040460 - 11 Oct 2013

Viewed by 5738

Your submissions to this Special Issue “Food Microbiology and Safety” of Foods—a new open access journal—are welcome. We understand there are no foodborne illness-free zones in the world. Therefore, a proper understanding of foodborne pathogens and the factors that impact their growth, [...] Read more.

Your submissions to this Special Issue “Food Microbiology and Safety” of Foods—a new open access journal—are welcome. We understand there are no foodborne illness-free zones in the world. Therefore, a proper understanding of foodborne pathogens and the factors that impact their growth, survival and pathogenesis would equip us with tools to ensure global food safety. This Special Issue publishes articles on different aspects of food microbiology and safety. [...] Full article

(This article belongs to the Special Issue Food Microbiology and Safety)

Research

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439 KiB

Open AccessArticle

Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries

by Kadri Koppel, Suntaree Suwonsichon, Uma Chitra, Jeehyun Lee and Edgar Chambers IV

Foods 2014, 3(1), 110-127; https://doi.org/10.3390/foods3010110 - 16 Jan 2014

Cited by 19 | Viewed by 8373

Abstract

The objective of this study was to begin characterizing purchase, storage, handling, and preparation of poultry products and eggs by selected consumers in three Asian countries: India, Korea, and Thailand. Approximately 100 consumers in each location were recruited to participate in this study. [...] Read more.

The objective of this study was to begin characterizing purchase, storage, handling, and preparation of poultry products and eggs by selected consumers in three Asian countries: India, Korea, and Thailand. Approximately 100 consumers in each location were recruited to participate in this study. The consumers were surveyed about eggs and poultry purchase behavior characteristics, such as temperatures and locations, storage behavior, such as storage locations in the refrigerator or freezer, preparation behavior, such as washing eggs and poultry before cooking, and handling behavior, such as using cutting boards during cooking. The results indicated differences in purchase and storage practices of raw eggs. Most Korean consumers purchased refrigerated eggs and stored the eggs in the refrigerator, while Indian and Thai consumers bought eggs that were stored at room temperature, but would refrigerate the eggs at home. Approximately half of the consumers in each country froze raw meat, poultry, or seafood. Food preparation practices showed potential for cross-contamination during cooking, such as using the same cutting board for different kinds of foods or not washing hands with soap and water. The results presented in this pilot study may lead to development of educational messages and raising consumer awareness of food safety practices in Asian countries. Full article

(This article belongs to the Special Issue Food Microbiology and Safety)

377 KiB

Open AccessArticle

Molecular Typing of Campylobacter jejuni and Campylobacter coli Isolated from Various Retail Meats by MLST and PFGE

by Aneesa Noormohamed and Mohamed K. Fakhr

Foods 2014, 3(1), 82-93; https://doi.org/10.3390/foods3010082 - 08 Jan 2014

Cited by 21 | Viewed by 8927

Abstract

Campylobacter species are one of the leading causes of foodborne disease in the United States. Campylobacter jejuni and Campylobacter coli are the two main species of concern to human health and cause approximately 95% of human infections. Molecular typing methods, such as pulsed-field [...] Read more.

Campylobacter species are one of the leading causes of foodborne disease in the United States. Campylobacter jejuni and Campylobacter coli are the two main species of concern to human health and cause approximately 95% of human infections. Molecular typing methods, such as pulsed-field gel electrophoresis (PFGE) and multilocus sequence typing (MLST) are often used to source track foodborne bacterial pathogens. The aim of the present study was to compare PFGE and MLST in typing strains of C. jejuni and C. coli that were isolated from different Oklahoma retail meat sources. A total of 47 Campylobacter isolates (28 C. jejuni and 19 C. coli) isolated from various retail meat samples (beef, beef livers, pork, chicken, turkey, chicken livers, and chicken gizzards) were subjected to pulsed-field gel electrophoresis (PFGE) and multilocus sequence typing (MLST). PFGE was able to group the 47 Campylobacter isolates into two major clusters (one for C. jejuni and one for C. coli) but failed to differentiate the isolates according to their source. MLST revealed 21 different sequence types (STs) that belonged to eight different clonal complexes. Twelve of the screened Campylobacter isolates (8 C. jejuni and 4 C. coli) did not show any defined STs. All the defined STs of C. coli isolates belonged to ST-828 complex. The majority of C. jejuni isolates belonged to ST-353, ST-607, ST-52, ST-61, and ST-21 complexes. It is worthy to mention that, while the majority of Campylobacter isolates in this study showed STs that are commonly associated with human infections along with other sources, most of the STs from chicken livers were solely reported in human cases. In conclusion, retail meat Campylobacter isolates tested in this study particularly those from chicken livers showed relatedness to STs commonly associated with humans. Molecular typing, particularly MLST, proved to be a helpful tool in suggesting this relatedness to Campylobacter human isolates. Full article

(This article belongs to the Special Issue Food Microbiology and Safety)

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243 KiB

Open AccessArticle

Development and Piloting of a Food Safety Audit Tool for the Domestic Environment

by Patricia Borrusso and Jennifer J. Quinlan

Foods 2013, 2(4), 572-584; https://doi.org/10.3390/foods2040572 - 04 Dec 2013

Cited by 5 | Viewed by 7077

Abstract

Research suggests that consumers often mishandle food in the home based on survey and observation studies. There is a need for a standardized tool for researchers to objectively evaluate the prevalence and identify the nature of food safety risks in the domestic environment. [...] Read more.

Research suggests that consumers often mishandle food in the home based on survey and observation studies. There is a need for a standardized tool for researchers to objectively evaluate the prevalence and identify the nature of food safety risks in the domestic environment. An audit tool was developed to measure compliance with recommended sanitation, refrigeration and food storage conditions in the domestic kitchen. The tool was piloted by four researchers who independently completed the inspection in 22 homes. Audit tool questions were evaluated for reliability using the κ statistic. Questions that were not sufficiently reliable (κ < 0.5) or did not provide direct evidence of risk were revised or eliminated from the final tool. Piloting the audit tool found good reliability among 18 questions, 6 questions were revised and 28 eliminated, resulting in a final 24 question tool. The audit tool was able to identify potential food safety risks, including evidence of pest infestation (27%), incorrect refrigeration temperature (73%), and lack of hot water (>43 °C, 32%). The audit tool developed here provides an objective measure for researchers to observe and record the most prevalent food safety risks in consumer’s kitchens and potentially compare risks among consumers of different demographics. Full article

(This article belongs to the Special Issue Food Microbiology and Safety)

139 KiB

Open AccessArticle

Determination of Listeria monocytogenes Growth during Mushroom Production and Distribution

by Dara Leong, Avelino Alvarez-Ordóez, Floriane Guillas and Kieran Jordan

Foods 2013, 2(4), 544-553; https://doi.org/10.3390/foods2040544 - 27 Nov 2013

Cited by 13 | Viewed by 9651

Abstract

In the EU, food is considered safe with regard to Listeria monocytogenes if its numbers do not exceed 100 CFU/g throughout the shelf-life of the food. Therefore, it is important to determine if a food supports growth of L. monocytogenes. Challenge studies [...] Read more.

In the EU, food is considered safe with regard to Listeria monocytogenes if its numbers do not exceed 100 CFU/g throughout the shelf-life of the food. Therefore, it is important to determine if a food supports growth of L. monocytogenes. Challenge studies to determine the ability of a food to support growth of L. monocytogenes are essential as predictive modelling often overestimates the growth ability of L. monocytogenes. The aim of this study was to determine if growth of L. monocytogenes was supported during the production and distribution of mushrooms. A three-strain mixture of L. monocytogenes was inoculated onto three independent batches of whole mushrooms, sliced mushrooms, mushroom casing and mushroom substrate at a concentration of about 100–1000 CFU/g. The batches were incubated at potential abuse temperatures, as a worst case scenario, and at intervals during storage L. monocytogenes numbers, % moisture and pH were determined. The results showed that the sliced and whole mushrooms had the ability to support growth, while mushroom casing allowed survival but did not support growth. Mushroom substrate showed a rich background microflora that grew on Listeria selective media and this hindered enumeration of L. monocytogenes. In the case of this study, Combase predictions were not always accurate, indicating that challenge studies may be a necessary part of growth determination of L. monocytogenes. Full article

(This article belongs to the Special Issue Food Microbiology and Safety)

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417 KiB

Open AccessArticle

Microbial Profile of Soil-Free versus In-Soil Grown Lettuce and Intervention Methodologies to Combat Pathogen Surrogates and Spoilage Microorganisms on Lettuce

by Sujata A. Sirsat and Jack A. Neal

Foods 2013, 2(4), 488-498; https://doi.org/10.3390/foods2040488 - 11 Nov 2013

Cited by 37 | Viewed by 10532

Abstract

Aquaponics is an effective method to practice sustainable agriculture and is gaining popularity in the US; however, the microbial safety of aquaponically grown produce needs to be ascertained. Aquaponics is a unique marriage of fish production and soil-free produce (e.g., leafy greens) production. [...] Read more.

Aquaponics is an effective method to practice sustainable agriculture and is gaining popularity in the US; however, the microbial safety of aquaponically grown produce needs to be ascertained. Aquaponics is a unique marriage of fish production and soil-free produce (e.g., leafy greens) production. Fish are raised in fresh water tanks that are connected to water filled beds where fruits and vegetables are grown. The fish bi-products create nutrient-rich water that provides the key elements for the growth of plants and vegetables. The objective of this study was to perform a comparative analysis of the microbial safety and quality of aquaponic lettuce and soil grown lettuce (conventional, bagged, certified organic, and field lettuce). Following this, an intervention study was performed to combat foodborne pathogen surrogates (Salmonella and E. coli), spoilage, and fecal microorganisms using 2.5% acetic acid. The results of the comparative analysis study showed that aquaponically grown lettuce had significantly lower concentration of spoilage and fecal microorganisms compared to in-soil grown lettuce. The intervention study showed that diluted vinegar (2.5% acetic acid) significantly reduced Salmonella, E. coli, coliforms, and spoilage microorganisms on fresh lettuce by 2 to 3 log CFU/g. Irrespective of growing methods (in-soil or soilless), it is crucial to incorporate good agricultural practices to reduce microbial contamination on fresh produce. The intervention employed in this study can be proposed to small farmers and consumers to improve quality and safety of leafy greens. Full article

(This article belongs to the Special Issue Food Microbiology and Safety)

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389 KiB

Open AccessArticle

Suppression of Listeria monocytogenes by the Native Micro-Flora in Teewurst Sausage

by Clytrice Austin-Watson, Ar'Quette Grant and Michline Brice

Foods 2013, 2(4), 478-487; https://doi.org/10.3390/foods2040478 - 21 Oct 2013

Cited by 2 | Viewed by 6255

Abstract

Modern consumers are interested in the use of non-chemical methods to control pathogens when heat sterilization is not an option. Such is the case with teewurst sausage, a raw spreadable sausage and a popular German commodity. Although Listeria was not found in teewurst, [...] Read more.

Modern consumers are interested in the use of non-chemical methods to control pathogens when heat sterilization is not an option. Such is the case with teewurst sausage, a raw spreadable sausage and a popular German commodity. Although Listeria was not found in teewurst, the optimal microbial growing conditions of teewurst coupled with the ubiquity of L. monocytogenes in nature, makes the possibility of contamination of products very possible. This pilot study was conducted to examine teewurst’s native micro-flora’s ability to suppress the outgrowth of L. monocytogenes at 10 °C using standard plate counts and PCR-DGGE. Traditional plating methods showed L. monocytogenes growth significantly decreased when in competition with the teewurst’s native micro-flora (p < 0.05). The native micro-flora of the teewurst suppressed the overall growth of L. monocytogenes by an average of two logs, under these conditions. Denaturing Gradient Gel Electrophoresis (DGGE) amplicons with unique banding patterns were extracted from DGGE gel for identification. Brochothrix thermosphacta and Lactobacillus curvatus were identified as a part of the teewurst’s native micro-flora. Although the native micro-flora did not decrease L. monocytogenes to below limits of detection, it was enough of a decrease to warrant further investigation. Full article

(This article belongs to the Special Issue Food Microbiology and Safety)

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639 KiB

Open AccessArticle

Comparison of Growth Kinetics of Various Pathogenic E. coli on Fresh Perilla Leaf

by Juhui Kim, Eunyoung Ro and Kisun Yoon

Foods 2013, 2(3), 364-373; https://doi.org/10.3390/foods2030364 - 02 Aug 2013

Cited by 9 | Viewed by 6848

Abstract

Growth kinetics for Escherichia coli O157:H7 in perilla leaves were compared to those of pathogenic E. coli strains, including enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroinvasive (EIEC) and other enterohemorrhagic (EHEC) at 13, 17, 24, 30 and 36 °C. Models for lag time (LT), specific [...] Read more.

Growth kinetics for Escherichia coli O157:H7 in perilla leaves were compared to those of pathogenic E. coli strains, including enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroinvasive (EIEC) and other enterohemorrhagic (EHEC) at 13, 17, 24, 30 and 36 °C. Models for lag time (LT), specific growth rate (SGR) and maximum population density (MPD) as a function of temperature were developed. The performance of the models was quantified using the ratio method and an acceptable prediction zone method. Significant differences in SGR and LT among the strains were observed at all temperatures. Overall, the shortest LT was observed with E. coli O157:H7, followed by EPEC, other EHEC, EIEC and ETEC, while the fastest growth rates were noted in EPEC, followed by E. coli O157:H7, ETEC, other EHEC and EIEC. The models for E. coli O157:H7 in perilla leaves was suitable for use in making predictions for EPEC and other EHEC strains. Full article

(This article belongs to the Special Issue Food Microbiology and Safety)

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Other

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104 KiB

Open AccessOpinion

Economic Impact of Food Safety Outbreaks on Food Businesses

by Malik Altaf Hussain and Christopher O. Dawson

Foods 2013, 2(4), 585-589; https://doi.org/10.3390/foods2040585 - 12 Dec 2013

Cited by 127 | Viewed by 16238

Abstract

A globalized food trade, extensive production and complex supply chains are contributing toward an increased number of microbiological food safety outbreaks. Moreover, the volume of international food trade has increased to become very large. All of these factors are putting pressure on the [...] Read more.

A globalized food trade, extensive production and complex supply chains are contributing toward an increased number of microbiological food safety outbreaks. Moreover, the volume of international food trade has increased to become very large. All of these factors are putting pressure on the food companies to meet global demand in order to be competitive. This scenario could force manufacturers to be lenient toward food safety control intentionally, or unintentionally, and result in a major foodborne outbreak that causes health problems and economic loss. The estimated cost of food safety incidents for the economy of the United States is around $7 billion per year which comes from notifying consumers, removing food from shelves, and paying damages as a result of lawsuits. Most other countries similarly have economic losses. Much of these losses represent lost markets, loss of consumer demand, litigation and company closures. Concrete steps are needed to improve safety of foods produced for local or overseas markets to avoid unexpected food scandals and economic losses. Full article

(This article belongs to the Special Issue Food Microbiology and Safety)

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