scholarly journals Assessment of a food microbiology senior undergraduate course as a potential food safety distance education course for poultry science majors

2010 ◽  
Vol 89 (11) ◽  
pp. 2542-2545 ◽  
Author(s):  
C.A. O’Bryan ◽  
R.S. Dittmar ◽  
V.I. Chalova ◽  
M.M. Kundinger ◽  
P.G. Crandall ◽  
...  
Keyword(s):  
Distance Education ◽  
Food Safety ◽  
Food Microbiology ◽  
Science Majors ◽  
Poultry Science ◽  
Safety Distance ◽  
Potential Food

scholarly journals SOSYAL AĞ ANALİZİ VE BİR UYGULAMASI

2021 ◽  
pp. 29-41
Author(s):  
Şenol ÇELİK
Keyword(s):  
Core Collection ◽  
Web Of Science ◽  
Food Microbiology ◽  
Animal Nutrition ◽  
Poultry Science

Çalışmanın amacı, kanatlı hayvan yetiştiriciliği alanında 2002-2019 yılları arasında SCI-Expanded kapsamında yayımlanan makale başlığında “Poulty science” ibaresi olan 338 çalışmayı sosyal ağ analizi ile inceleyerek, son yıllardaki trendleri belirlemektir. Bu kapsamda, Web of Science Core Collection veri tabanında “poultry science” konu başlıklarında tarama gerçekleştirilmiş ve çalışmalara ait bibliyometrik verilere ulaşılmıştır. Kanatlı hayvan yetiştiriciliği konusunda çalışan akademisyen ve araştırmacılara katkı sağlamak amacıyla, poultry science kavramıyla ilgili güncel konular, bu çalışma ile birlikte ortaya çıkarılmıştır. Çalışmalar; yıllara göre yayın sayıları, yayın türleri, atıf analizleri, ülke işbirliktelikleri ve ortak atıf ağları bağlamında incelenmiştir. Ayrıca references, authors and keywords ile references, country and keywords yönelimlerinin belirlenmesinde sosyal ağ analizi kullanılmıştır. Analiz sonuçlarına göre, “poultry science” alanında en fazla yayın yapan dergiler sırasıyla Poultry Science, Animal Nutrition and International Journal of Food Microbiology dergileridir.

scholarly journals Human Pathogens on Plants: Designing a Multidisciplinary Strategy for Research

2013 ◽  
Vol 103 (4) ◽  
pp. 306-315 ◽  
Author(s):  
Jacqueline Fletcher ◽  
Jan E. Leach ◽  
Kellye Eversole ◽  
Robert Tauxe
Keyword(s):  
Plant Pathology ◽  
Food Safety ◽  
Microbial Contamination ◽  
Management Strategies ◽  
Defense Responses ◽  
Plant Diseases ◽  
Food Microbiology ◽  
Food Plants ◽  
Human Pathogens ◽  
Salmonella Spp

Recent efforts to address concerns about microbial contamination of food plants and resulting foodborne illness have prompted new collaboration and interactions between the scientific communities of plant pathology and food safety. This article provides perspectives from scientists of both disciplines and presents selected research results and concepts that highlight existing and possible future synergisms for audiences of both disciplines. Plant pathology is a complex discipline that encompasses studies of the dissemination, colonization, and infection of plants by microbes such as bacteria, viruses, fungi, and oomycetes. Plant pathologists study plant diseases as well as host plant defense responses and disease management strategies with the goal of minimizing disease occurrences and impacts. Repeated outbreaks of human illness attributed to the contamination of fresh produce, nuts and seeds, and other plant-derived foods by human enteric pathogens such as Shiga toxin-producing Escherichia coli and Salmonella spp. have led some plant pathologists to broaden the application of their science in the past two decades, to address problems of human pathogens on plants (HPOPs). Food microbiology, which began with the study of microbes that spoil foods and those that are critical to produce food, now also focuses study on how foods become contaminated with pathogens and how this can be controlled or prevented. Thus, at the same time, public health researchers and food microbiologists have become more concerned about plant–microbe interactions before and after harvest. New collaborations are forming between members of the plant pathology and food safety communities, leading to enhanced research capacity and greater understanding of the issues for which research is needed. The two communities use somewhat different vocabularies and conceptual models. For example, traditional plant pathology concepts such as the disease triangle and the disease cycle can help to define cross-over issues that pertain also to HPOP research, and can suggest logical strategies for minimizing the risk of microbial contamination. Continued interactions and communication among these two disciplinary communities is essential and can be achieved by the creation of an interdisciplinary research coordination network. We hope that this article, an introduction to the multidisciplinary HPOP arena, will be useful to researchers in many related fields.

Dispersion and Survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the Production of Marinated Beef Inside Skirt Steaks and Tri-Tip Roasts

2012 ◽  
Vol 75 (2) ◽  
pp. 255-260 ◽  
Author(s):  
TIFFANY M. MURAS ◽  
KERRI B. HARRIS ◽  
LISA M. LUCIA ◽  
MARGARET D. HARDIN ◽  
JEFFREY W. SAVELL
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Salmonella Typhimurium ◽  
Escherichia Coli O157 ◽  
Refrigerated Storage ◽  
E Coli ◽  
Safety Risks ◽  
Beef Products ◽  
Potential Food

To determine the depth of pathogen dispersion and the ability of pathogens to survive in enhanced beef products and spent marinade, beef inside skirt steaks and tri-tip roasts were vacuum tumbled with two commercial marinades. The marinades were inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium, resulting in an approximate count of 5.2 log CFU/ml. Both inside skirt steaks and tri-tip roasts were vacuum tumbled for 1 h and sampled immediately after tumbling (day 0), or were vacuum packaged, stored (ca. 4°C), and sampled on days 7 and 14. Samples of the spent marinade were taken after tumbling (day 0) and on days 3 and 7. For both marinades, Salmonella Typhimurium and E. coli O157:H7 were dispersed throughout the inside skirt steaks during vacuum tumbling. Although Salmonella Typhimurium and E. coli O157:H7 for the skirt steaks were still detectable after 14 days of storage, the log values were lower than those on days 0 and 7. For the tri-tip roasts, the pathogen distribution varied, depending on the thickness of the roasts, and pathogens were detectable on days 0, 7, and 14. The spent marinade sampled on days 0, 3, and 7 showed that the pathogens survived at refrigerated temperatures. Because pathogens can transfer to the interior of beef inside skirt steaks and tri-tip roasts when vacuum tumbled with contaminated marinade and survived during refrigerated storage, establishments should consider the potential food safety risks associated with reuse of marinade during the production of vacuum-tumbled beef products.

scholarly journals Decision Support System in Dynamic Pricing of Horticultural Products Based on the Quality Decline Due to Bacterial Growth

2021 ◽  
Vol 4 (4) ◽  
pp. 80
Author(s):  
Miguel Pina ◽  
Pedro Dinis Gaspar ◽  
Tânia Miranda Lima
Keyword(s):  
Decision Support ◽  
Food Safety ◽  
Decision Support System ◽  
Shelf Life ◽  
Food Waste ◽  
Support System ◽  
Dynamic Pricing ◽  
Storage Conditions ◽  
Food Microbiology ◽  
Horticultural Products

A decision support system (DSS) was developed to help reduce food waste at traditional food retailers while selling fresh horticultural products, but also to promote food safety and quality. This computational tool includes two major functions: (1) the prediction of the remaining shelf life of fresh horticultural product, namely lettuce, onion, carrot, and cabbage based on its microbial growth status, governed by extrinsic and intrinsic parameters (temperature, water activity and pH, respectively). The remaining shelf life of the studied horticultural products is determined by using the online predictive food microbiology tool— the Combined Database for Predictive Microbiology (Combase). The time to reach the infectious doses of bacteria considered in the study for each of the four horticultural products are predicted; (2) the calculation of the dynamic price of the produce that should be set each day, depending on the predicted end of the marketing period to increase the demand and potential for sale to the final consumer. The proposed dynamic pricing model assumes a linear relation with the remaining shelf life of the analyzed vegetable to set the selling price. The shelf life determined by the DSS for optimal storage conditions is, in general, conservative, ensuring food safety. The automatic dynamic pricing gives new opportunities to small retailers to manage their business, fostering profit and simultaneously contributing to reduce food waste. Thus, this decision support system can contribute to the sustainable value of reducing food waste by providing information to small grocers and retailers on the safety of their perishable status depending on storage conditions and allowing them to suggest a fair price depending on that quality.

Determining the potential food safety risks associated with dropped produce on floor surfaces in grocery stores

2020 ◽  
Author(s):  
Manreet Singh Bhullar ◽  
Ana Monge-Brenes ◽  
Bridget Perry ◽  
Lillian Nabwiire ◽  
Angela Laury-Shaw
Keyword(s):  
Listeria Monocytogenes ◽  
Food Safety ◽  
Transfer Rate ◽  
Microbial Contamination ◽  
Grocery Stores ◽  
Romaine Lettuce ◽  
Potential Source ◽  
Safety Risks ◽  
Floor Surfaces ◽  
Potential Food

Grocery stores handle fresh produce in large quantities daily. According to the Food and Drug Administration Food Code, food is to be stored at least 15 cm above the floor, and all foods shall be protected from any source of contamination or otherwise discarded. It is reported in the literature that dropped produce could be a potential source of microbial contamination. Both consumers and employees often drop produce on the floor and place it back into a display case or bin, which could potentially serve as a source of contamination. This study aims to determine the bacterial transfer rate on different produce types when dropped onto Listeria monocytogenes contaminated floor surfaces for various contact times. Apples, peaches, and romaine lettuce were dropped separately onto carpet and tile surfaces from a distance of 1 m and held for 5s, 1min, 10min, 1h, and 4h.  Results showed that transfer from all produce types occurred from both the carpet (10.56%) and tile (3.65%) surfaces. Still, percent transfer was not statistically significant among different times used in this study (p>0.05). Dropped romaine lettuce had the most transfer (28.97%) from both the surfaces combined, followed by apple(s) (8.80%) and peach(es) (7.32%) with minimal transfer. Even with a low transfer level, grocery stores should include signage to alert consumers not to pick up dropped produce, and train their employees accordingly.

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