scholarly journals Twenty Years ofListeriain Brazil: Occurrence ofListeriaSpecies andListeria monocytogenesSerovars in Food Samples in Brazil between 1990 and 2012

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Deyse Christina Vallim ◽  
Cristina Barroso Hofer ◽  
Rodrigo de Castro Lisbôa ◽  
André Victor Barbosa ◽  
Leonardo Alves Rusak ◽  
...  
Keyword(s):  
Food Chain ◽  
Food Products ◽  
Food Samples ◽  
Control Measures ◽  
Processed Meat ◽  
Serotype Distribution ◽  
Geographical Locations ◽  
Different Parts ◽  
Microbiological Surveillance

Listeriaspp. isolated from different food products and collected from 12 Brazilian states were sent to the Laboratory of Bacterial Zoonoses (Oswaldo Cruz Institute, Brazil) for identification. The aims of this study were to characterize these isolates, from 1990 to 2012, by using biochemical, morphological, and serotyping tests, and to analyze the distribution ofL. monocytogenesserotypes on different food products and geographical locations. Serotyping was performed using polyclonal somatic and flagellar antisera. Of 5953 isolates, 5770 were identified asListeriaspp., from which 3429 (59.4%) wereL. innocua, 2248 (38.9%) wereL. monocytogenes, and 93 (1.6%) were otherListeriaspp.L. innocuawas predominantly isolated from 1990 to 2000, whileL. monocytogeneswas from 2001 to 2012. Regarding the serotype distribution in the foods, serotypes 1/2a and 4b were most common in processed meat and ready-to-eat products, respectively; serotypes 1/2a, 1/2b, and 4b were the most common in nonprocessed meat. The results above confirm the presence of the main serotypes ofL. monocytogenesin different parts of the food chain from three regions of the country and emphasize the importance of improving the control measures, as tolerance zero policy and microbiological surveillance in Brazil.

scholarly journals The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products

2021 ◽  
Author(s):  
Joanna Cieślewicz ◽  
Zuzanna Koziara ◽  
Wiktoria Ćwiklińska ◽  
Agnieszka Bartoszek
Keyword(s):  
Nucleic Acids ◽  
Nuclear Dna ◽  
Methodological Approach ◽  
Food Products ◽  
Food Samples ◽  
Systematic Evaluation ◽  
Processed Meat ◽  
Processed Food ◽  
Food Component

AbstractCurrently, the nutritional value of food is associated mainly with components such as proteins, carbohydrates, and lipids. However, another important macromolecules present in many foods are dietary nucleic acids (dietNA), i.e., DNA as well as both coding and non-coding RNAs. In the context of food chemistry and nutrition, dietNA are nowadays vastly neglected. In consequence, there are no dedicated methodologies to characterize dietNA. In this study, using raw or processed meat and plant products as model foodstuffs, we developed a toolbox of methods borrowed from other fields (histology, toxicology, molecular biology) that enable the initial characterization of dietNA as a necessary step on the way to systematic evaluation of their nutritional role. The proposed set of methods embraces (i) paraffin embedding of food samples and their staining to visualize the distribution and variety of dietNA in situ; (ii) comet assay to assess integrity of nuclear DNA with possible detection of DNA damage; (iii) dietNA isolation with and without RNAse digestion to determine the content of both DNA and RNA; (iv) electrophoretic separation of isolates to profile dietNA fragments. Such a combined methodological approach revealed clear differences between dietNA derived from raw and processed food products. We believe that the presented set of methods will encourage the broader research on dietNA to understand their role as a nutritionally relevant food component.

scholarly journals Technological Advancements for the Detection of Antibiotics in Food Products

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1500
Author(s):  
Sonika Dawadi ◽  
Ranjita Thapa ◽  
Bindu Modi ◽  
Sobika Bhandari ◽  
Arjun Prasad Timilsina ◽  
...  
Keyword(s):  
Food Chain ◽  
Solid Phase ◽  
Food Products ◽  
Surface Enhanced Raman Spectroscopy ◽  
Extraction Methods ◽  
Food Samples ◽  
Detection Methods ◽  
The Matrix ◽  
Immunological Assays ◽  
Working Parameters

Antibiotics, nowadays, are not only used for the treatment of human diseases but also used in animal and poultry farming to increase production. Overuse of antibiotics leads to their circulation in the food chain due to unmanaged discharge. These circulating antibiotics and their residues are a major cause of antimicrobial resistance (AMR), so comprehensive and multifaceted measures aligning with the One Health approach are crucial to curb the emergence and dissemination of antibiotic resistance through the food chain. Different chromatographic techniques and capillary electrophoresis (CE) are being widely used for the separation and detection of antibiotics and their residues from food samples. However, the matrix present in food samples interferes with the proper detection of the antibiotics, which are present in trace concentrations. This review is focused on the scientific literature published in the last decade devoted to the detection of antibiotics in food products. Various extraction methods are employed for the enrichment of antibiotics from a wide variety of food samples; however, solid-phase extraction (SPE) techniques are often used for the extraction of antibiotics from food products and biological samples. In addition, this review has scrutinized how changing instrumental composition, organization, and working parameters in the chromatography and CE can greatly impact the identification and quantification of antibiotic residues. This review also summarized recent advancements in other detection methods such as immunological assays, surface-enhanced Raman spectroscopy (SERS)-based assays, and biosensors which have emerged as rapid, sensitive, and selective tools for accurate detection and quantification of traces of antibiotics.

scholarly journals Microbiome-based environmental monitoring of a dairy processing facility highlights the challenges associated with low microbial-load samples

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Aoife J. McHugh ◽  
Min Yap ◽  
Fiona Crispie ◽  
Conor Feehily ◽  
Colin Hill ◽  
...  
Keyword(s):  
Environmental Monitoring ◽  
Illumina Sequencing ◽  
Food Chain ◽  
Control Measures ◽  
Initial Assessment ◽  
Limiting Factor ◽  
Accurate Identification ◽  
Processing Facility ◽  
High Concentrations ◽  
Sequencing Platforms

AbstractEfficient and accurate identification of microorganisms throughout the food chain can potentially allow the identification of sources of contamination and the timely implementation of control measures. High throughput DNA sequencing represents a potential means through which microbial monitoring can be enhanced. While Illumina sequencing platforms are most typically used, newer portable platforms, such as the Oxford Nanopore Technologies (ONT) MinION, offer the potential for rapid analysis of food chain microbiomes. Initial assessment of the ability of rapid MinION-based sequencing to identify microbes within a simple mock metagenomic mixture is performed. Subsequently, we compare the performance of both ONT and Illumina sequencing for environmental monitoring of an active food processing facility. Overall, ONT MinION sequencing provides accurate classification to species level, comparable to Illumina-derived outputs. However, while the MinION-based approach provides a means of easy library preparations and portability, the high concentrations of DNA needed is a limiting factor.

scholarly journals Prevalence and Characterization of Coagulase Positive Staphylococci from Food Products and Human Specimens in Egypt

Antibiotics ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 75
Author(s):  
Eman E. Abdeen ◽  
Walid S. Mousa ◽  
Sarah Y. Abdelsalam ◽  
Hanim S. Heikal ◽  
Reyad R. Shawish ◽  
...  
Keyword(s):  
Food Chain ◽  
Meca Gene ◽  
Food Poisoning ◽  
Food Products ◽  
Public Health Importance ◽  
Human Samples ◽  
Wide Range ◽  
Mrsa Strains ◽  
Minced Meat ◽  
Coagulase Positive Staphylococci

Methicillin-resistant Staphylococcus aureus (MRSA) strains have veterinary and public health importance as they are responsible for a wide range of difficult to treat infections and food poisoning. Two hundred samples (50 samples each of minced meat, beef luncheon, Karish cheese, and human samples (pus swab from open wounds)) were cultured, and MRSA strains were identified using disk diffusion tests and mecA gene-based PCR. A total of 35% (70/200) of the examined samples were confirmed as coagulase-positive S. aureus in minced meat (46%), beef luncheon (44%), Karish cheese (44%), and human samples (22%). The MRSA strains showed resistance to amoxicillin (91.4%), penicillin (97.1%), cefoxitin (85.7%), cephradine (82.9%), tetracycline (57.2%), and erythromycin (52.8%). More than half of the tested S. aureus isolates harbored the mecA gene. The sequence analysis of the mecA gene from the minced meat, Karish cheese, and human samples revealed high genetic similarities between the S. aureus isolates from these sources. In conclusion, our findings indicate a risk for the transmission of the mecA gene of S. aureus across the food chain between humans and animal food products. Further studies should focus on finding additional epidemiological aspects of the MRSA strains in food chain.

scholarly journals Real-time application of automated ribotyping and DNA macrorestriction analysis in the setting of a listeriosis outbreak

2003 ◽  
Vol 131 (1) ◽  
pp. 637-645 ◽  
Author(s):  
T. J. J. INGLIS ◽  
A. CLAIR ◽  
J. SAMPSON ◽  
L. O'REILLY ◽  
S. VANDENBERG ◽  
...  
Keyword(s):  
Environmental Health ◽  
Western Australia ◽  
Food Samples ◽  
Control Measures ◽  
Specimen Collection ◽  
Environmental Specimen ◽  
Initial Control ◽  
Health And Disease ◽  
Automated Ribotyping ◽  
Real Time Application

A cluster of three cases of listeriosis cases occurred against a background of endemic listeriosis in Western Australia. Human and environmental isolates of Listeria monocytogenes obtained during the outbreak investigation were rapidly subtyped by automated ribotyping using an EcoRI protocol and a RiboPrinter®. DNA macrorestriction analysis by pulsed-field gel electrophoresis (PFGE) was used to confirm the relatedness of isolates. Serogroup 1/2 predominated among the food samples and the four clinical isolates from the outbreak cluster were also of this serogroup. All isolates from chicken material were serogroup 1/2 and indistinguishable by ribotype pattern. PFGE subdivided strains of this ribotype into four subtypes. The preliminary analysis had an immediate impact on hypothesis generation, environmental health investigations, environmental specimen collection and initial control measures. Sufficient typing data to guide environmental health and disease control initiatives was generated in less than one week by combining automated ribotyping with PCR-based detection of L. monocytogenes in suspect foodstuffs and an L. monocytogenes DNA probe. There were no further cases of bacteriologically confirmed listeriosis in Western Australia for six months after completion of the investigation.

Comparison of nutritional composition, chemical preservative, and glutamic acid content of canned food with freshly cooked and home-cooked food products

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 310-321
Author(s):  
Muhammad Ezzudin R. ◽  
X.X. Lim ◽  
Uthumporn U. ◽  
N.Y. Shariffa ◽  
C.L. Liew
Keyword(s):  
Glutamic Acid ◽  
Dietary Fiber ◽  
Food Products ◽  
Food Samples ◽  
Canned Food ◽  
Total Dietary Fiber ◽  
Promising Alternative ◽  
Nutritional Values ◽  
Canned Tuna ◽  
Cooked Food

Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as canned food can offer both healthy and convenient solutions to consumers. The present study reported the nutritional values and presence of food additives and preservatives in different Ayam BrandTM canned foods in tomato sauce namely sardines (CS), mackerel (CM) and baked beans (CB), canned tuna flakes in water (CTF) and canned tuna in mayonnaise (CTM) compared to the fresh and home-cooked food samples. The canned products, CS and CM contain significantly higher (p<0.05) amounts of Omega-3 but are lower in protein compared to their fresh counterparts. The calcium compositions of canned sardines and mackerels are 10-fold higher than fresh and home-cooked, contributed by the soft and brittles bones which enriched with calcium. The nutritional values of canned products were maintained throughout the storage period throughout the span of 3 years, with insignificant changes (p>0.05). Regardless of canned or fresh food samples, there was no total dietary fiber, benzoic acid, sorbic acid and sulfur dioxide detected in all samples except for the dietary fiber in the baked beans. CS and CTM contained significantly (p<0.05) higher amounts of glutamic acid than their fresh counterparts and the glutamic acid in all canned products ranging from 0.001-0.37 mg/g which is within the acceptable daily intake of 13 g/day. The natural glutamic acid was contributed by the raw materials of fish and tomato sauces themselves. No MSG was detected in all canned products. Therefore, it is safe to consume canned food products that greatly representing fresh and home-cooked foods without compromising with the nutritional values

An Outbreak of Salmonella Chester Infection in Canada: Rare Serotype, Uncommon Exposure, and Unusual Population Demographic Facilitate Rapid Identification of Food Vehicle

2012 ◽  
Vol 75 (4) ◽  
pp. 738-742 ◽  
Author(s):  
JOHN TAYLOR ◽  
ELENI GALANIS ◽  
LYNN WILCOTT ◽  
LINDA HOANG ◽  
JASON STONE ◽  
...  
Keyword(s):  
Rapid Identification ◽  
Food Samples ◽  
Grocery Store ◽  
Control Measures ◽  
Source Control ◽  
Public Health Agencies ◽  
Patient Interviews ◽  
Microbiological Testing ◽  
Canadian Provinces ◽  
Population Demographic

Salmonella Chester infection has rarely been reported in the literature. In 2010, 33 case patients were reported in 2 months in four Canadian provinces. We conducted an outbreak investigation in collaboration with public health agencies, food safety specialists, regulatory agencies, grocery store chains, and the product distributor. We used case patient interviews, customer loyalty cards, and microbiological testing of clinical and food samples to identify nationally distributed head cheese as the food vehicle responsible for the outbreak. The rare serotype, a limited affected demographic group, and an uncommon exposure led to the rapid identification of the source. Control measures were implemented within 9 days of notification of the outbreak.

scholarly journals Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Laura-Artemis Bouzalakou-Butel ◽  
Pantelis Provatidis ◽  
Keith Sturrock ◽  
Alberto Fiore
Keyword(s):  
Thermal Processing ◽  
Elevated Temperatures ◽  
Food Products ◽  
Mitigation Strategies ◽  
Processed Meat ◽  
Thermal Processes ◽  
Preparation Process ◽  
Product Categories ◽  
Smoke Generation

5-Hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties. Determination of HMF was originally used as an indicator of both the extent of thermal processing a food had undergone and food quality. It has been identified in a variety of food products such as bread, breakfast cereals, fruit juices, milk, and honey. In addition to the thermal processes that lead to the formation of HMF during thermal treatment, food smoking also creates conditions that result in the formation of HMF. This can take place within the food due to the elevated temperatures associated with hot smoking or by the proximity of the products of the pyrolysis of the wood matrix that is used for smoking (cold smoking). This may lead to further contamination of the product by HMF over and above that associated with the rest of the preparation process. Until now, there have been no studies examining the relation between the smoking procedure and HMF contamination in smoked food. This study is a primary investigation measuring HMF levels in three categories of smoked food products, cheese, processed meat, and fish, using HPLC-UV. The amount of HMF found in all three product categories supports our hypothesis that HMF levels are due to both internal pathways during processing and external contamination from the smoke generation matrix (wood) employed. The results ranged from 1 ppb (metsovone traditional Greek smoked cheese) to 4 ppm (hot-smoked ready-to-eat mackerel). Subsequently for smoked cheese products, a correlation was found between HMF and phenolic compounds generated by the smoking procedures and identified by SPME-GCMS. It was observed that cheese samples that had higher concentrations of HMF were also found to have higher concentrations of syringol and cresols. It is important therefore to understand the smoking procedure’s effect on HMF formation. This will aid in the development of mitigation strategies to reduce HMF formation while retaining the flavour of the smoked products.

scholarly journals Young's modulus estimation in food samples: effect of experimental parameters

2020 ◽  
Vol 21 (4) ◽  
pp. 404
Author(s):  
Ankita Sinha ◽  
Atul Bhargav
Keyword(s):  
Young’S Modulus ◽  
Texture Analysis ◽  
Young's Modulus ◽  
Food Products ◽  
Food Samples ◽  
Texture Measurement ◽  
Test Standards ◽  
Young’S Moduli ◽  
Rate Dependent ◽  
Sample Shape

Texture is an important attribute in the quality assessment of processed food products. Recently, Young's modulus is identified as one of the most important indicators of food texture. However, there is much ambiguity in the literature about quantification and standards for texture analysis. In this paper, the sensitivity of Young's modulus (and thus texture) towards the applied deformation rate, sample shape and size, moisture content is studied experimentally for potato and sweet potato samples. We found that Young's moduli vary by as much as 54% depending on the rate of applied strain, indicating the need for test standards. The strain rate dependent behaviour exhibits the viscoelastic nature of the potato samples, which was further validated by stress relaxation and cyclic tests. Based on our experimental iterations and associated finding of the work, we propose the need for a standardised procedure for measuring Young's modulus and texture analysis. We expect this work to serve as a crucial step toward standardised texture measurement during thermal processing of food products.

Direct Determination of Thermophysical Parameter Kρc in Mayonnaise, Shortening, and Edible Oil

1992 ◽  
Vol 46 (4) ◽  
pp. 602-605 ◽  
Author(s):  
Dane Bicanic ◽  
Mihai Chirtoc ◽  
Dorin Dadârlat ◽  
Pieter Van Bovenkamp ◽  
Heidi Van Schayk
Keyword(s):  
Direct Determination ◽  
Thermal Characterization ◽  
Food Products ◽  
Food Samples ◽  
Edible Oil ◽  
Thermophysical Parameter ◽  
Novel Variant ◽  
And Storage

Inverse photopyroelectric (IPPE) spectroscopy, a novel variant among the photothermal spectroscopies, has been used for direct determination of ( Kρc)½ in a variety of food samples. The method appears capable of thermal characterization, and when combined with more mature techniques may prove useful in food products industry and storage.

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