Showing papers in "Journal of Food Protection in 2007"

TL;DR: A comprehensive food safety system designed to be functional in retail and food service operations and based on the philosophy of hazard analysis and critical control point systems and a series of sound prerequisite programs can provide effective control of L. monocytogenes in these environments.

TL;DR: Multiple foods and multi-ingredient foods were identified most frequently with outbreaks, perhaps because of more frequent hand contact during preparation and serving; hepatitis A virus remains static, whereas norovirus and maybe nontyphoidal Salmonella are increasing.

TL;DR: The most frequently reported factor associated with the involvement of the infected worker was bare hand contact with the food followed by failure to properly wash hands, inadequate cleaning of processing or preparation equipment or utensils, cross-contamination of ready-to-eat foods by contaminated raw ingredients, and (for bacterial pathogens) temperature abuse.

TL;DR: The OAUGDP process has the capability of serving as a novel, nonthermal processing technology to be used for reducing microbial populations on produce surfaces.

TL;DR: Previous research on the fate of the species at each step in the production of market-ready leafy vegetables is reviewed and several critical gaps in knowledge are identified, notably uncertainty about the location of contaminating cells on or in plant tissues, behavior in packaged products stored at low temperatures, and the influence of environmental stresses on growth and infectivity.

TL;DR: Analysis of the presence and infectivity of HEV in commercial porcine livers in The Netherlands revealed that mechanical disruption followed by silica-based RNA extraction gave the highest RNA yields and was therefore employed oncommercial porcines, suggesting a dose-dependent response in pigs.

TL;DR: Future food safety educational efforts should focus on increasing knowledge and propelling young adults into the action stage of safe food handling, especially males.

TL;DR: The generation of sublethally injured Enterobacteriaceae during desiccation and their persistence in dehydrated powdered infant formula was assessed during a 2.5-year period and they were divided into three groups with respect to their long-term survival in the desiccated state.

TL;DR: Reports of some alternative nonthermal processing treatments indicate potential for inactivating STEC with minimal alteration to sensory and nutrient characteristics, and multiple-hurdle or sequential intervention treatments have the greatest potential to minimize transmission of STEC in foods.

TL;DR: Results from this study showed that TaqMan real-time PCR, combined with IMS, is potentially an effective method for the rapid and reliable quantitation of E. coli 0157:H7, Salmonella, and Shigella in food.

TL;DR: The results indicate that minimally processed vegetables had poor microbiological quality, and these products could be a vehicle for pathogens such as Salmonella and L. monocytogenes.

TL;DR: The detection of all five foodborne pathogenic bacteria could be completed in less than 24 h with this novel PCR method, developed to address the issue of time lag inherent in traditional methods.

TL;DR: The results indicate the possibility of using these three EOs in milk beverages as natural antimicrobials, especially because milk beverages flavored with cinnamon and clove are consumed worldwide and have been increasing in popularity in recent years.

TL;DR: A discussion of the genetics of Salmonella drug resistance, including the mechanisms responsible for the transmission of drug-resistance genes inSalmonella, using data from the United States and other countries is discussed.

TL;DR: Application of the proposed physical adsorption model to experimental data suggests that different microorganisms have similar K(eq) values and that the differences in toxin removal efficiency are mainly due to differences in M values.

TL;DR: Chelators or organic acids can be used as food preservatives in combination with thymol and carvacrol to reduce the concentrations needed to produce an adequate antimicrobial effect against Salmonella Typhimurium.

TL;DR: The results of this study indicate that transport to and lairage at processing plants can lead to increases in the prevalence and degree of E. coli O157:H7 contamination on hides and the number of E157: H7 pulsed-field gel electrophoresis types associated with the animals.

TL;DR: Findings indicate that a number of factors are related to hand hygiene practices and support suggestions that food worker hand hygiene improvement requires more than food safety education and must be multidimensional and address factors such as those examined in this study.

TL;DR: The results indicate the high prevalence of Salmonella contamination in whole broiler carcasses, and a large number of these Salmoneella isolates were resistant to commonly used antimicrobials.

TL;DR: The results illustrated that a diverse range of Salmonella serovars can become established within and/or on pre- and postharvest tomatoes, and provide a possible explanation why only a narrow range of salmonellaserovars are associated with foodborne illness outbreaks linked to tomatoes.

TL;DR: This study significantly expands the understanding that multiple HBGAs are expressed in oyster, mussel, and clam gastrointestinal tissues, which could be the major mechanism of bioaccumulation of NoVs by these bivalves.

TL;DR: In a subsequent study, raw almonds that arrived at almond processors were sampled from 2001 through 2005 to determine the overall prevalence and levels of salmonella and to characterize the Salmonella isolates obtained.

TL;DR: In this article, the authors discuss case morbidity and mortality and the settings where the 816 outbreaks occurred, and discuss data on some of the largest outbreaks, the numbers of hospitalized persons and deaths, and the different settings of food service establishments, including commercial travel where these outbreaks occurred.

TL;DR: Virgin olive oil in mayonnaises and salads reduced the counts of inoculated Salmonella Enteritidis and Listeria monocytogenes by approximately 3 log CFU/g, suggesting olive oil could be a hurdle component in certain processed foods and exert a protective effect against foodborne pathogens when contaminated foods are ingested.

TL;DR: In compartments that produced cooked meals, the cleaning routines, product types, and lack of compartmentalization seemed to predispose production lines to persistent contamination, so special attention should be paid to continuous quality control of raw ingredients when uncooked ready-to-eat foods are produced.

TL;DR: Feline calicivirus was used as a surrogate for norovirus to investigate its survival in representative foods of plant and animal origin and on metal surfaces to provide valuable information for epidemiological and monitoring purposes as well as for the development of food processing practices and appropriate strategies to inactivate norov virus and control its transmission via foods and surfaces.

TL;DR: P. nordicum, the ochratoxin A producer that is notable on proteinaceous substrates, is normally present in ham manufacturing plants in Italy, even though not a dominant species.

TL;DR: This paper used expert elicitation to attribute U.S. foodborne illnesses caused by the nine FoodNet pathogens, Toxoplasma gondii, and norovirus to consumption of foods in 11 broad categories.

TL;DR: A 2-year study was conducted during the summer months (May to September) to test the effectiveness of feeding Lactobacillus acidophilus strain NP51 on the proportion of cattle shedding Escherichia coli O157:H7 in the feces and evaluate the effect of the treatment on finishing performance.

TL;DR: This study indicated that multiple antibiotic-resistant commensal E. coli and Salmonella strains carrying virulence genes can be found on commercial broiler chicken farms and may provide a reservoir for these genes in chicken production facilities.