| 1. |
- Boqvist, Sofia, et al.
(författare)
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Prevalence of Verotoxigenic Escherichia coli O157:H7 in Fecal and Ear Samples from Slaughtered Cattle in Sweden
- 2009
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Ingår i: Journal of Food Protection. - 0362-028X. ; 72, s. 1709-1712
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Tidskriftsartikel (refereegranskat)abstract
- A national verotoxigenic Escherichia coli (VTEC) O157:H7 monitoring study was carried out among cattle at slaughter in Sweden during 2005 and 2006. Sixty (3.4%; 95% confidence interval, 3.3 to 3.5%) of 1,758 fecal samples collected and 54 (12% 95% confidence interval, 11.9 to 12.4 %) of 446 ear samples tested positive for VTEC O157:H7. Ear samples were included to evaluate whether they could be used to assess general VTEC O157:H7 contamination at slaughter. The respective prevalences of positive fecal and ear samples were 16 and 21% for older calves, 3.5 and 10% for young stock, and 1.6 and 12% for adult cattle. There were significant differences between the age groups for the fecal samples, but not for the ear samples. It could be that ear samples are less subject to age variations due to environmental factors, or perhaps this observation was due to fewer ear samples being collected in this study. Within the age groups, the prevalence of VTEC O157:H7-positive ear samples was significantly higher than that of fecal samples for young stock and adult cattle. Furthermore, the prevalence of positive ear samples fluctuated more widely throughout the year than that of positive fecal samples. The fecal prevalence data can be used as baseline data against which future intervention strategies can be evaluated, and the ear samples can be used as an indicator of environmental contamination. The results of the ear samples are too limited to determine if they can be used to detect hide contamination and risk of carcass contamination.
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| 2. |
- Johansson, Monika, et al.
(författare)
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Casein Breakdown in Bovine Milk by a Field Strain of Staphylococcus aureus
- 2013
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Ingår i: Journal of Food Protection. - 0362-028X. ; 76, s. 1638-1642
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Tidskriftsartikel (refereegranskat)abstract
- The objectives of this study were to establish the proteolytic effects of Staphylococcus aureus during mastitis on economically important milk proteins. Concentrations of milk proteins were determined by capillary electrophoresis in an experimental model using a field strain of S. aureus. The pathogen was inoculated into bacteria-free control milk to imitate proteolysis caused by the pathogen in the mammary gland between milkings. Milk content of caseins (CN) alpha(S1), alpha(S2), kappa, beta(A1), and beta(A2) and whey proteins alpha-lactalbumin and beta-lactoglobulin were analyzed initially and after 6 h of incubation. After 6 h, the overall CN content was significantly reduced (21%) in milk inoculated with S. aureus compared with the bacteria-free control milk. S. aureus significantly lowered concentration of alpha(S1)-CN (2.5%), beta(A1)-CN (3%), and beta(A2)-CN (5%). S. aureus also hydrolyzed kappa-CN into para-kappa-CN, with significant reduction of kappa-CN (7.4%) as a consequence.
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| 3. |
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| 4. |
- Maes, Sharon, 1990-, et al.
(författare)
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Evaluation of Two Surface Sampling Methods for Microbiological and Chemical Analyses To Assess the Presence of Biofilms in Food Companies
- 2017
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Ingår i: Journal of Food Protection. - : Elsevier BV. - 0362-028X .- 1944-9097. ; 80:12, s. 2022-2028
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Tidskriftsartikel (refereegranskat)abstract
- Biofilms are an important source of contamination in food companies, yet the composition of biofilms in practice is stillmostly unknown. The chemical and microbiological characterization of surface samples taken after cleaning and disinfection isvery important to distinguish free-living bacteria from the attached bacteria in biofilms. In this study, sampling methods that arepotentially useful for both chemical and microbiological analyses of surface samples were evaluated. In the manufacturingfacilities of eight Belgian food companies, surfaces were sampled after cleaning and disinfection using two sampling methods:the scraper–flocked swab method and the sponge stick method. Microbiological and chemical analyses were performed on thesesamples to evaluate the suitability of the sampling methods for the quantification of extracellular polymeric substancecomponents and microorganisms originating from biofilms in these facilities. The scraper–flocked swab method was mostsuitable for chemical analyses of the samples because the material in these swabs did not interfere with determination of thechemical components. For microbiological enumerations, the sponge stick method was slightly but not significantly moreeffective than the scraper–flocked swab method. In all but one of the facilities, at least 20% of the sampled surfaces had more than102 CFU/100 cm2. Proteins were found in 20% of the chemically analyzed surface samples, and carbohydrates and uronic acidswere found in 15 and 8% of the samples, respectively. When chemical and microbiological results were combined, 17% of thesampled surfaces were contaminated with both microorganisms and at least one of the analyzed chemical components; thus, thesesurfaces were characterized as carrying biofilm. Overall, microbiological contamination in the food industry is highly variable byfood sector and even within a facility at various sampling points and sampling times.
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| 5. |
- Maes, Sharon, 1990-, et al.
(författare)
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Identification and Spoilage Potential of the Remaining Dominant Microbiota on Food Contact Surfaces after Cleaning and Disinfection in Different Food Industries
- 2019
-
Ingår i: Journal of Food Protection. - : Elsevier BV. - 0362-028X .- 1944-9097. ; 82:2, s. 262-275
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Tidskriftsartikel (refereegranskat)abstract
- After cleaning and disinfection (C&D), surface contamination can still be present in the production environment of foodcompanies. Microbiological contamination on cleaned surfaces can be transferred to the manufactured food and consequentlylead to foodborne illness and early food spoilage. However, knowledge about the microbiological composition of residualcontamination after C&D and the effect of this contamination on food spoilage is lacking in various food sectors. In this study,we identified the remaining dominant microbiota on food contact surfaces after C&D in seven food companies and assessed thespoilage potential of the microbiota under laboratory conditions. The dominant microbiota on surfaces contaminated at 102CFU/100 cm2 after C&D was identified based on 16S rRNA sequences. The ability of these microorganisms to hydrolyzeproteins, lipids, and phospholipids, ferment glucose and lactose, produce hydrogen sulfide, and degrade starch and gelatin alsowas evaluated. Genera that were most abundant among the dominant microbiota on food contact surfaces after C&D werePseudomonas, Microbacterium, Stenotrophomonas, Staphylococcus, and Streptococcus. Pseudomonas spp. were identified infive of the participating food companies, and 86.8% of the isolates evaluated had spoilage potential in the laboratory tests.Microbacterium and Stenotrophomonas spp. were identified in five and six of the food companies, respectively, and all testedisolates had spoilage potential. This information will be useful for food companies in their quest to characterize surfacecontamination after C&D, to identify causes of microbiological food contamination and spoilage, and to determine the need formore thorough C&D.
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| 6. |
- Mphande, FA, et al.
(författare)
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Fungi, aflatoxins, and cyclopiazonic acid associated with peanut retailing in Botswana
- 2004
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Ingår i: Journal of food protection. - : International Association for Food Protection. - 0362-028X .- 1944-9097. ; 67:1, s. 96-102
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Tidskriftsartikel (refereegranskat)abstract
- Peanuts are important food commodities, but they are susceptible to fungal infestation and mycotoxin contamination. Raw peanuts were purchased from retail outlets in Botswana and examined for fungi and mycotoxin (aflatoxins and cyclopiazonic acid) contamination. Zygomycetes were the most common fungi isolated; they accounted for 41% of all the isolates and were found on 98% of the peanut samples. Among the Zygomycetes, Absidia corymbifera and Rhizopus stolonifer were the most common. Aspergillus spp. accounted for 35% of all the isolates, with Aspergillus niger being the most prevalent (20.4%). Aspergillus flavus/parasiticus were also present and accounted for 8.5% of all the isolates, with A. flavus accounting for the majority of the A. flavus/parasiticus identified. Of the 32 isolates of A. flavus screened for mycotoxin production, 11 did not produce detectable aflatoxins, 8 produced only aflatoxins B1 and B2, and 13 produced all four aflatoxins (B1, B2, G1, and G2) in varying amounts. Only 6 of the A. flavus isolates produced cyclopiazonic acid at concentrations ranging from 1 to 55 μg/kg. The one A. parasiticus isolate screened also produced all the four aflatoxins (1,200 μg/kg) but did not produce cyclopiazonic acid. When the raw peanut samples (n = 120) were analyzed for total aflatoxins, 78% contained aflatoxins at concentrations ranging from 12 to 329 μg/kg. Many of the samples (49%) contained total aflatoxins at concentrations above the 20 μg/kg limit set by the World Health Organization. Only 21% (n = 83) of the samples contained cyclopiazonic acid with concentrations ranging from 1 to 10 μg/kg. The results show that mycotoxins and toxigenic fungi are common contaminants of peanuts sold at retail in Botswana.
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| 7. |
- Söderqvist, Karin, et al.
(författare)
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Fate of Listeria monocytogenes, Pathogenic Yersinia enterocolitica, and Escherichia coli O157:H7 gfpþ in Ready-to-Eat Salad during Cold Storage: What Is the Risk to Consumers?
- 2017
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Ingår i: Journal of Food Protection. - 0362-028X. ; 80, s. 204-212
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Tidskriftsartikel (refereegranskat)abstract
- In this study, we investigated the fate of Listeria monocytogenes, pathogenic Yersinia enterocolitica, and Escherichia coli O157:H7 gfp(+) inoculated in low numbers into ready-to-eat baby spinach and mixed-ingredient salad (baby spinach with chicken meat). Samples were stored at recommended maximum refrigerator temperature (8 degrees C in Sweden) or at an abuse temperature (15 degrees C) for up to 7 days. Mixed-ingredient salad supported considerable growth when stored at 15 degrees C during shelf life (3 days), with populations of L. monocytogenes, pathogenic Y. enterocolitica, and E. coli O157:H7 gfp(+) increasing from less than 2.0 log CFU/g on day 0 to 7.0, 4.0, and 5.6 log CFU/g, respectively. However, when mixed-ingredient salad was stored at 8 degrees C during shelf life, only L. monocytogenes increased significantly, reaching 3.0 log CFU/g within 3 days. In plain baby spinach, only pathogenic Y. enterocolitica populations increased significantly during storage for 7 days, and this was exclusively at an abuse temperature (15 degrees C). Thus, mixing ready-to-eat leafy vegetables with chicken meat strongly influenced levels of inoculated strains during storage. To explore the food safety implications of these findings, bacterial numbers were translated into risks of infection by modeling. The risk of listeriosis (measured as probability of infection) was 16 times higher when consuming a mixed ingredient salad stored at 8 degrees C at the end of shelf life, or 200,000 times higher when stored at 15 degrees C, compared with when consuming it on the day of inoculation. This indicates that efforts should focus on preventing temperature abuse during storage to mitigate the risk of listeriosis. The storage conditions recommended for mixed-ingredient salads in Sweden (maximum 8 degrees C for 3 days) did not prevent growth of L. monocytogenes in baby spinach mixed with chicken meat. Manufacturers preparing these salads should be aware of this, and recommended storage temperature should be revised downwards to reduce the risk of foodborne disease.
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| 8. |
- Söderqvist, Karin, et al.
(författare)
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Foodborne Bacterial Pathogens in Retail Prepacked Ready-to-Eat Mixed Ingredient Salads
- 2016
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Ingår i: Journal of Food Protection. - 0362-028X. ; 79, s. 978–985-
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Tidskriftsartikel (refereegranskat)abstract
- Pre-packed ready-to-eat mixed ingredient salads (RTE salads) are readily available whole meals that include a variety of ingredients such as raw vegetables, cooked meat, and pasta. As part of a trend toward healthy convenience foods, RTE salads have become an increasingly popular product among consumers. However, data on the incidence of foodborne pathogens in RTE salads are scarce. In this study, the microbiological safety of 141 RTE salads containing chicken, ham, or smoked salmon was investigated. Salad samples were collected at retail and analyzed using standard methods for Listeria monocytogenes, Shiga toxin-producing Escherichia coli (STEC), pathogenic Yersinia enterocolitica, Salmonella, and Campylobacter spp. L. monocytogenes was isolated from two (1.4%) of the RTE salad samples. Seven (5.0%) of the samples were positive for the ail-gene (present in all human pathogenic Y. enterocolitica) and three (2.1%) of the samples were positive for the Shiga toxin-genes stx1 and/or stx2. However, no strains of pathogenic Y. enterocolitica or STEC were isolated. Thus, pathogens were found or suspected in almost 1 of 10 RTE salads investigated, and pathogenic bacteria probably are present in various RTE salads from retail premises in Sweden. Because RTE salads are intended to be consumed without heat treatment, control of the ingredients and production hygiene is essential to maintain consumer safety. The recommended maximum storage temperature for RTE salads varies among countries but can be up to 8 °C (e.g., in Sweden). Even during a short shelf life (3 to 5 days), storage at 8 °C can enable growth of psychrotrophs such as L. monocytogenes and Y. enterocolitica. The maximum storage temperature should therefore be reduced.
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| 9. |
- Söderqvist, Karin, et al.
(författare)
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Season and Species: Two Possible Hurdles for Reducing the Food Safety Risk of Escherichia coli O157 Contamination of Leafy Vegetables
- 2019
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Ingår i: Journal of Food Protection. - 0362-028X. ; 82, s. 247-255
-
Tidskriftsartikel (refereegranskat)abstract
- The food safety risk of Shiga toxin-producing Escherichia coli (STEC) infection per serving of leafy vegetables was investigated using a quantitative microbial risk assessment (QMRA) approach. The estimated level of E. coli O157 contamination was based on observed numbers of Enterobacteriaceae and E. coli on leafy vegetables grown and processed in southern Sweden from 2014 to 2016. Samples were collected before harvest, after washing, and at the end of shelf life. The observed counts were combined with data on the ratio of E. coli to E. coli O157 taken from earlier studies to estimate the probability of illness. The risks of STEC infection associated with species, either spinach (Spinacia oleracea) or rocket (Diplotaxis tenuifolia), growing season (spring or autumn), and washing (washed or not washed) were then evaluated. The results indicated that leafy vegetable species and growing season could be possible hurdles for reducing the food safety risk of STEC infection. At harvest, the probability of infection was 87% lower when consuming rocket compared with spinach and 90% lower when consuming leafy vegetables grown in spring compared with autumn. These relative risk reductions remained consistent even with other serving sizes and dose-response models. The lowest risk of STEC infection was associated with leafy vegetables early in the production chain, i.e., before harvest, while the risk increased during storage and processing. Consequently, the highest risk was observed when leafy vegetables were consumed at the end of shelf life. Washing had no effect on the food safety risk of STEC infection in this study. To improve the quality of QMRA, there is a need for additional data on the relationship between indicator organisms that can be easily enumerated (e.g., E. coli and Enterobacteriaceae) and E. coli strains that can cause STEC infection (e.g., E. coli O157) but are difficult to identify in food samples such as leafy vegetables.
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| 10. |
- Søndergaard, M. S. R., et al.
(författare)
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Low-cost monitoring of Campylobacter in poultry houses by air sampling and quantitative PCR
- 2014
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Ingår i: Journal of Food Protection. - 0362-028X .- 1944-9097. ; 77:2, s. 325-330
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Tidskriftsartikel (refereegranskat)abstract
- The present study describes the evaluation of a method for the quantification of Campylobacter by air sampling in poultry houses. Sampling was carried out in conventional chicken houses in Poland, in addition to a preliminary sampling in Denmark. Each measurement consisted of three air samples, two standard boot swab fecal samples, and one airborne particle count. Sampling was conducted over an 8-week period in three flocks, assessing the presence and levels of Campylobacter in boot swabs and air samples using quantitative real-time PCR. The detection limit for air sampling was approximately 100 Campylobacter cell equivalents (CCE)/m3. Airborne particle counts were used to analyze the size distribution of airborne particles (0.3 to 10 mm) in the chicken houses in relation to the level of airborne Campylobacter. No correlation was found. Using air sampling, Campylobacter was detected in the flocks right away, while boot swab samples were positive after 2 weeks. All samples collected were positive for Campylobacter from week 2 through the rest of the rearing period for both sampling techniques, although levels 1- to 2-log CCE higher were found with air sampling. At week 8, the levels were approximately 104 and 105 CCE per sample for boot swabs and air, respectively. In conclusion, using air samples combined with quantitative realtime PCR, Campylobacter contamination could be detected earlier than by boot swabs and was found to be a more convenient technique for monitoring and/or to obtain enumeration data useful for quantitative risk assessment of Campylobacter. © International Association for Food Protection.
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| 11. |
- Thisted Lambertz, Susanne, et al.
(författare)
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Evaluation of a combined culture and PCR method (NMKL-163A) for detection of presumptive pathogenic Yersinia enterolitica in pork products
- 2007
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Ingår i: Journal of Food Protection. - : International Association for Food Protection. - 0362-028X .- 1944-9097. ; 70:2, s. 335-340
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Tidskriftsartikel (refereegranskat)abstract
- A combined culture and PCR method for detection of pathogenic Yersinia enterocolitica in food (NMKL-163A) was evaluated by testing samples of artificially and naturally contaminated pork. The performance of the pre-PCR sample treatment, buoyant density centrifugation, was first compared with two commercially available methods (DNeasy tissue kit and PrepMan). We found that similar sensitivity was reached (i.e., 25 CFU/g of food was detected by single PCR) with the buoyant density centrifugation and the DNeasy Tissue kit when tested on overnight enrichments. However, the DNeasy tissue kit was superior when tested on nonenriched homogenates; the detection limit was 25 CFU/g in minced beef by single PCR and 25 CFU/g in sausage by nested PCR. We then analyzed 100 raw minced pork samples. Thirty-five tested positive for presumptive pathogenic Y. enterocolitica when analyzed by the NMKL-163A method, whereas none tested positive when analyzed in parallel by a standard culture method (ISO 10273). We also analyzed 97 samples of cold-smoked pork sausage, of which approximately 11% tested positive by the NMKL-163A method. This study showed that sensitivities such as those obtained by nested PCR were required for detection of the pathogen in naturally contaminated samples, and therefore the nested PCR primers, which are included in the NMKL-163A method only as an option, need to be validated and applied routinely.
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| 12. |
- Trowald-Wigh, Gunilla, et al.
(författare)
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Low Occurrence of Clostridium difficile in Retail Ground Meat in Sweden
- 2009
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Ingår i: Journal of Food Protection. - 0362-028X. ; 72, s. 1732-1734
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Tidskriftsartikel (refereegranskat)abstract
- This pilot study was conducted to evaluate the occurrence of Clostridium difficile in samples of ground meat in Sweden. From April to September 2008, 82 meat samples were collected from randomly selected retail shops in Uppsala County (central Sweden). C. difficile was isolated from 2 (2.4%; both ground beef) of the 82 meat samples. No C. difficile was detected in pork, hamburger, sheep, poultry, or other type of meat samples. The two C. difficile isolates produced both toxin A and toxin B. These findings indicate that C. difficile might be present in ground meat samples in Sweden. However, further studies are necessary to confirm these preliminary data and to elucidate the public health significance of meat contamination by C. difficile in Sweden.
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| 13. |
- Wierup, Martin
(författare)
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Scientific and Technical Factors Affecting the Setting of Salmonella Criteria for Raw Poultry: Global Perspective
- 2010
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Ingår i: Journal of Food Protection. - 0362-028X. ; 73, s. 1566-1590
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Tidskriftsartikel (refereegranskat)abstract
- Concerns about foodborne salmonellosis have led many countries to introduce microbiological criteria for certain food products. If such criteria are not well-grounded in science, they could be an unjustified obstacle to trade Raw poultry products are an Important part of the global food market Import and export ambiguities and regulatory confusion resulting from different Salmonella requirements were the impetus for convening an international group of scientific experts from 16 countries to discuss the scientific and technical Issues that affect the setting of a microbiological criterion for Salmonella contamination of raw chicken A particular concern for the group was the use of criteria implying a zero tolerance for Salmonella and suggesting complete absence of the pathogen. The notion can be interpreted differently by various stakeholders and was considered inappropriate because there is neither an effective means of eliminating Salmonella from raw poultry nor any practical method for verifying its absence Therefore, it may be more useful at present to set food safety metrics that involve reductions in hazard levels Such terms as "zero tolerance" or "absence of a microbe" in relation to raw poultry should be avoided unless defined and explained by international agreement Risk assessment provides a more meaningful approach than a zero tolerance philosophy, and new metrics, such as performance objectives that are linked to human health outcomes, should be utilized throughout the food chain to help define risk and identify ways to reduce adverse effects on public health
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| 14. |
- Borch, Elisabeth, et al.
(författare)
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Influence of long-chain polyphosphate and heat treatment on Clostridium cochlearium and Clostridium sporogenes isolated from processed cheese spread
- 2007
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Ingår i: Journal of Food Protection. - 0362-028X .- 1944-9097. ; 70:3, s. 744-747
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Tidskriftsartikel (refereegranskat)abstract
- The outgrowth of Clostridium spp. spores causes spoilage in processed cheese products due to gas and off-odor formation. The present study focuses on the response of spores of Clostridium sporogenes and Clostridium cochlearium at 25°C to polyphosphate, both alone and in combination with heat treatment. The two strains used were isolated from spoiled cheese spread. The addition of 1.5% polyphosphate but not 0.75% polyphosphate totally inhibited the growth of C. sporogenes SIK4.3; in contrast, 0.75% polyphosphate was sufficient to totally inhibit C. cochlearium CCUG 45978. The highest polyphosphate concentration tested (1.5%) was sporicidal for C. sporogenes SIK4.3 but not for C. cochlearium CCUG 45978. When 0.75% polyphosphate Bekaplus FS was combined with a holding time of 5 min at 98°C, no survival or growth of C. sporogenes SIK4.3 was detected; however, the same effect was not achieved through heating alone or through application of polyphosphate alone. C. cochlearium CCUG 45978 was more heat tolerant, as shown by higher D-values. In conclusion, the results strongly suggest that polyphosphate Bekaplus FS has the potential to restrict the growth of C. sporogenes and C. cochlearium in cheese spread stored at ambient storage temperature. Experiments with cheese are needed in order to verify this effect. Copyright ©, International Association for Food Protection.
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| 15. |
- Corneus, Allyson, et al.
(författare)
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Food safety risk perceptions and mitigation techniques in the dumpster diving community in Sweden
- 2023
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Ingår i: Journal of Food Protection. - : Elsevier BV. - 0362-028X. ; 86
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Tidskriftsartikel (refereegranskat)abstract
- An online questionnaire was used to investigate behaviors and habits relating to food retrieval by Swedish dumpster divers. Respondents were also asked to share information on their background, reasons for engaging in dumpster diving, and perceptions of potential bacterial hazards associated with the consumption of dis-carded foods. The questionnaire was mainly distributed to Swedish social media groups focusing on dumpster diving, and a total of 92 responses were received. The most common reason given for engaging in dumpster diving was to reduce food waste and associated negative environmental impacts (60%, n = 55). Many of the respondents (65%) had completed university education, and around three-quarters (73%) had some form of employment or were enrolled in studies. Half the respondents (52%, n = 48) perceived a risk of falling ill after consuming food obtained through dumpster diving, but very few (2%) reported they had been made ill by food they had picked up from dumpsters. Around one-fifth (22%) of the respondents did not know of any bac-teria that could cause foodborne infections or food poisoning. Salmonella was mentioned by 35% of the respon-dents, while Listeria was mentioned by 18%. The respondents reported employing various techniques to reduce the risk of encountering harmful microbiological agents, for example, rinsing their food retrievals or discarding food that appeared spoiled. These are novel findings on dumpster divers' perceptions of perceived health risks and the strategies they use to mitigate such risks with food obtained through dumpster diving.
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| 16. |
- Hunka, Agnieszka D., 1978-, et al.
(författare)
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Official Control in Slaughter and Game Handling : Expectations and Prerequisites for Implementation of Remote Meat Inspection in Sweden
- 2024
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Ingår i: Journal of Food Protection. - 0362-028X .- 1944-9097. ; 87:1
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Tidskriftsartikel (refereegranskat)abstract
- Remote meat inspection is currently not permitted under the European Union food control legislation. However, the environmental impact of travelling to and from abattoirs and increasing shortages of qualified veterinary staff make remote controls a potential future scenario. This paper reports the results of a qualitative study conducted with a sample of nineteen official veterinarians and food business operators in Sweden. We investigated attitudes, perceived risks, and prerequisites for remote meat controls in semi-structured interviews. Results indicate both positive attitudes towards remote meat inspection, and concerns related to technical challenges, reliability and security of data transfer, and possibilities of manipulation of the remote system. Respondents also noted both negative effects, such as physical hurdles for good control, and positive impacts on animal welfare, such as shortened waiting times for slaughter. Considering the current regulatory framework, only 21% of the respondents have had any prior experience with (pilot) remote meat inspections and the additional 11% carried out remote inspections of Food Chain Information documents. Nevertheless, all participants, including the majority without any prior experience in remote inspections, assumed that remote inspections would be done via video streaming. The optimal setting for a remote meat inspection, according to our respondents, seems to be a combination of cameras at fixed locations with body cameras worn by assisting abattoir personnel. Overall, remote meat inspections are possible to introduce but not without significant legal and technical adaptations as well as definition of the conditions for this type of control flexibility.
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| 17. |
- Immerstrand, Tina, et al.
(författare)
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Characterization of the properties of Pediococcus parvulus for probiotic or protective culture use.
- 2010
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Ingår i: Journal of Food Protection. - 0362-028X. ; 73:5, s. 960-966
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Tidskriftsartikel (refereegranskat)abstract
- Pediococcus parvulus 2.6 (previously Pediococcus damnosus 2.6, here confirmed as P. parvulus by 16S DNA sequencing) displayed antibacterial activity toward several bacterial species, including isolates found as contaminants in oats, herein genetically identified as Bacillus cereus. No inhibition of Listeria monocytogenes was found under the conditions used. Antibacterial activity was retrieved after ammonium sulfate or acetone precipitation showed it to be peptide mediated. P. parvulus 2.6 has previously shown good technological properties in oat-based products. This, together with the currently found inhibition of food spoilage microorganisms like B. cereus, makes it suitable as a food protective culture. Survival trials of P. parvulus 2.6 at conditions mimicking the gastrointestinal tract were prompted by previously found cholesterol-lowering effects in humans after consumption of oat products cofermented by using P. parvulus 2.6 and Bifidobacterium spp. Viability was measured with in vitro, gutlike simulations at 37 degrees C. High survival was shown under two of three conditions (gastric juice, bile, and small intestine juice), defined as main obstacles of the gastrointestinal tract. The critical step was bile exposure. At a concentration of 20%, viability was low, but 0.3% bile (mean concentration in the intestine) did not have a major influence on growth. Viability of P. parvulus 2.6 was significantly decreased in gastric juice at pH 1.5 (with pepsin), but it was not significantly affected at pH 2.5, and was also improved at a lower pH in 20% oat milk. Viability was judged sufficient for colonization at gutlike conditions, qualifying the strain for further probiotic studies.
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| 18. |
- Lycken, L., et al.
(författare)
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Characterization of Clostridium spp. isolated from spoiled processed cheese products
- 2006
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Ingår i: Journal of Food Protection. - 0362-028X .- 1944-9097. ; 69:8, s. 1887-1891
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Tidskriftsartikel (refereegranskat)abstract
- Of 42 spoiled cheese spread products, 35 were Found to harbor Clostridium spp. Typical signs of spoilnge were gas production and off-odor. The identity was determined for about half of the isolates (n = 124) by Analytab Products (API), Biolog, the RiboPrinter System, 16S rDNA sequencing, cellular fatty acid analysis, or some combination of these. The majority of isolates were identified as Clostridium sporogenes (in 33% of products), but Clostridium cochlearium (in 12% of products) and Clostridium tyrobutyricum (in 2% of products) were also retrieved. Similarity analysis of the riboprint patterns for 21 isolates resulted in the identification of 10 ribogroups. A high degree of relatedness was observed between isolates of C. sporogenes originating from products produced 3 years apart, indicating a common and, over time, persistent source of infection. The spoilage potential of 11 well-characterized isolates and two culture collection strains was analyzed by inoculating shrimp cheese spread with single cultures and then storing them at 37°C. Tubes inoculated with C. tyrobutyricum did not show any visible signs of growth (e.g., coagulation, discoloration, gas formation) in the cheese spread. After 2 weeks of incubation, tubes inoculated with C. cochlearium or C. spoprogenes showed gas-holes, syneresis with separation of coagulated casein and liquid, and a change in color of the cheese. The amount of CO2 produced by C. cochlearium strains was approximately one-third that produced by the majority of C. sporogenes strains. To our knowledge, this is the first study to isolate and identify C. cochlearium as a spoilage organism in cheese spread. Copyright ©, International Association for Food Protection.
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| 19. |
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| 20. |
- Moazzami, Madeleine, et al.
(författare)
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Reducing Campylobacter jejuni, Enterobacteriaceae, Escherichia coli, and total aerobic bacteria on broiler carcasses using combined ultrasound and steam
- 2021
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Ingår i: Journal of Food Protection. - 0362-028X. ; 84, s. 572-578
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Tidskriftsartikel (refereegranskat)abstract
- Campylobacteriosis is the most frequently reported foodborne illness in Europe and many other parts of the world. Campylobacter can colonize the intestines of broilers, mostly in large amounts. Broilers are usually slaughtered in a high-speed automated system that could cause rupture of the intestines during evisceration, resulting in contamination of carcasses with intestinal bacteria like Campylobacter. This study evaluated the combined effects of ultrasound and steam (SonoSteam) on naturally contaminated chicken carcasses at a large-scale abattoir in Sweden. Ultrasound at 30 to 40 kHz and steam at 84 to 85°C or 87 to 88°C were used at slaughter, with a line speed of 18,000 birds per hour. The amounts of Campylobacter spp., Enterobacteriaceae, Escherichia coli, and total aerobic bacteria on neck skins from 103 chicken carcasses, sampled before and after treatment by ultrasound-steam, were analyzed. Campylobacter spp. were quantified in 58 (56%) of the neck skins, from birds belonging to four of the seven flocks represented. All 58 isolates were identified as Campylobacter jejuni. After the ultrasound-steam treatment, the mean reductions in C. jejuni, Enterobacteriaceae, E. coli and total aerobic bacteria were 0.5 ± 0.8, 0.6 ± 0.6, 0.5 ± 0.6, and 0.4 ± 0.7 log CFU/g, respectively. No significant differences in reduction between the two different treatment temperatures were observed for any of the bacteria. Although the bacterial reductions were significant, large amounts of bacteria remained on the carcasses after treatment. Further studies are needed to identify optimal measures at slaughter to reduce food spoilage bacteria and pathogenic bacteria, which should be considered in a One Health perspective.
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