MedWorm: Food Science Top 20

Gemini Food Corporation and Tong Enterprises Announces Bin-Bin Snow Rice Crackers and Bin-Bin Rice Crackers Recall For Undeclared Egg

Food and Drug Administration — Tue, 31 Jan 2012 22:29:00 +0100

Gemini Food Corporation of City of Industry, CA and Tong Enterprises of Hayward, CA are recalling all codes of Bin-Bin Snow Rice Cracker net weight 5.3oz (150g) and Bin-Bin Rice Crackers net weight 15.8oz (450g) because of undeclared egg allergens. People who have an allergy or severe sensitivity to eggs, run the risk of suffering serious or life-threatening reactions if they consume this product. (Source: Food and Drug Administration)

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Application of propidium monoazide-qPCR to evaluate the ultrasonic inactivation of Escherichia coli O157:H7 in fresh-cut vegetable wash water.

Food Microbiology — Sun, 29 Jan 2012 21:48:23 +0100

Authors: Elizaquível P, Sánchez G, Selma MV, Aznar R Abstract The efficacy of sanitizing technologies in produce or in vegetable wash water is generally evaluated by plate count in selective media. This procedure is time consuming and can lead to misinterpretations because environmental conditions and sanitizing processes may affect bacterial growth or culturable capability. Thus, the aim of this study was to determine the applicability of a propidium monoazide real-time PCR (PMA-qPCR) method to monitor the inactivation by ultrasound treatment of foodborne bacteria in fresh-cut vegetable wash water. To this aim, lettuce wash water was artificially inoculated with Escherichia coli O157:H7 (10(6) CFU/mL) and treated by means of a continuous ultrasonic irradiation with a power dens...

MudPIT analysis of alkaline tolerance by Listeria monocytogenes strains recovered as persistent food factory contaminants.

Food Microbiology — Sun, 29 Jan 2012 21:51:28 +0100

Authors: Nilsson RE, Latham R, Mellefont L, Ross T, Bowman JP Abstract Alkaline solutions are used to clean food production environments but the role of alkaline resistance in persistent food factory contamination by Listeria monocytogenes is unknown. We used shotgun proteomics to characterise alkaline adapted L. monocytogenes recovered as persistent and transient food factory contaminants. Three unrelated strains were studied including two persistent and a transient food factory contaminant determined using multilocus sequence typing (MLST). The strains were adapted to growth at pH 8.5 and harvested in exponential phase. Protein extracts were analysed using multidimensional protein identification technology (MudPIT) and protein abundance compared by spectra counting. The strains ...

Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods

International Journal of Food Engineering — Sat, 21 Jan 2012 18:53:14 +0100

Published high pressure carbon dioxide (HPCD) inactivation data of natural microflora in apple juice and Saccharomyces cerevisiae in distilled water were described by the Weibull model. The shape parameter of the Weibull model was assumed to be pressure and temperature independent and could be fixed to reduce the number of parameters of the model from two to one. The rate parameter of the reduced Weibull model can be described in terms of pressure and temperature by use of a second order polynomial function fulfilling a number of constraints. Integrated models (secondary model incorporated into the primary one) produced successful predictions of survival curves for both natural microflora in apple juice and Saccharomyces cerevisiae in distilled water within the interpolation region. (Sourc...

Detection of Mycobacterium bovis–Infected Dairy Herds Using PCR in Bulk Tank Milk Samples

Foodborne Pathogens and Disease — Sat, 28 Jan 2012 04:09:17 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

California Firm Recalls Prepared Sandwiches that Contain Hard-Cooked Eggs

Food and Drug Administration — Sat, 04 Feb 2012 04:48:00 +0100

GH Foods CA, LLC was notified by their supplier that the eggs supplied to them were from Michael Foods, Inc, who recalled Hard-Cooked eggs due to potential contamination by Listeria monocytogenes. GH Foods CA, LLC, Sacramento, California, is therefore recalling sandwiches, associated with the affected eggs, due to potential contamination of Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and individuals with weakened immune systems. (Source: Food and Drug Administration)

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Evaluation of shiga toxin-producing Escherichia coli (STEC) method for the detection and identification of STEC O104 strains from sprouts.

Food Microbiology — Sun, 29 Jan 2012 21:48:13 +0100

This study validated the use of a standard method to detect and recover two strains of E. coli O104 STEC at a level of approximately 1 CFU/g from sprouts. The use of additional serotype-specific real-time PCR assays and supplemental chromogenic media to assist the detection and recovery of these organisms were also evaluated. PMID: 22265319 [PubMed - in process] (Source: Food Microbiology)

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.

Food Microbiology — Sun, 29 Jan 2012 21:55:32 +0100

Authors: Aponte M, Blaiotta G, La Croce F, Mazzaglia A, Farina V, Settanni L, Moschetti G Abstract The present work presents a successful attempt to achieve an enhanced and more predictable fermentation process in Spanish-style green olive technology by selection and use of autochthonous starter cultures. During the first phase of this work, two Spanish-like fermentations of green table olives of cultivar (cv) "Nocellara del Belice", coming from irrigated and not irrigated fields, were monitored, in order to highlight the best agricultural conditions for drupe production and to isolate lactic acid bacteria strains with relevant technological properties. Among 88 identified isolates, one Lactobacillus pentosus strain showed remarkable biochemical features and high acidification rate...

pilF polymorphism-based real-time PCR to distinguish Vibrio vulnificus strains of human health relevance.

Food Microbiology — Sun, 29 Jan 2012 21:55:21 +0100

Authors: Baker-Austin C, Lemm E, Hartnell R, Lowther J, Onley R, Amaro C, Oliver JD, Lees D Abstract The Gram-negative bacterium Vibrio vulnificus is a common inhabitant of estuarine environments. Globally, V. vulnificus is a significant foodborne pathogen capable of causing necrotizing wound infections and primary septicemia, and is a leading cause of seafood-related mortality. Unfortunately, molecular methods for the detection and enumeration of pathogenic V. vulnificus are hampered by the genetically diverse nature of this pathogen, the range of different biotypes capable of infecting humans and aquatic animals, and the fact that V. vulnificus contains pathogenic as well as non-pathogenic variants. Here we report an alternative approach utilizing the development of a real-tim...

Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk.

Food Microbiology — Sun, 29 Jan 2012 21:55:43 +0100

This study shows the potential of using high hydrostatic pressure to induce the germination of B. sporothermodurans spores in milk before a heat treatment. PMID: 22265276 [PubMed - in process] (Source: Food Microbiology)

Isolation and Molecular Characterization of Escherichia coli O157 from Broiler and Human Samples

Foodborne Pathogens and Disease — Sat, 04 Feb 2012 04:06:44 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

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Greencore, USA â€“ Cincinnati, Recalls Egg Salad Sandwiches with Brand Name Quick CafÃ© and Take Away CafÃ© because of Possible Health Risk

Food and Drug Administration — Fri, 03 Feb 2012 21:32:00 +0100

Greencore, USA is recalling approximately 550 pounds of egg salad sandwiches. The sandwiches contain eggs manufactured by Michael Foods Inc that are the subject of a previous recall due to possible contamination with Listeria Monocytogenes. (Source: Food and Drug Administration)

Vitaflo USA Announces Nationwide Voluntary Recall of Renastart 14.11 oz (400g) Cans Batch Number 12832 Due to Possible Health Risk

Food and Drug Administration — Tue, 31 Jan 2012 15:39:00 +0100

Vitaflo USA has announced a voluntary recall of Renastart 14.11 oz (400g) cans, Batch Number 12832 (shown on underside of can), because some of the product shipped throughout the United States during the period December 29, 2011 through January 26, 2012 has been incorrectly labeled. Renastart is a powdered medical food used in the dietary management of pediatric renal disease, for patients one year and older in the United States. (Source: Food and Drug Administration)

Characterization of functional, safety, and probiotic properties of Enterococcus faecalis UGRA10, a new AS-48-producer strain.

Food Microbiology — Sun, 29 Jan 2012 21:54:19 +0100

Authors: Cebrián R, Baños A, Valdivia E, Pérez-Pulido R, Martínez-Bueno M, Maqueda M Abstract Enterococcus faecalis UGRA10, a new AS-48-producer strain, has been isolated from a Spanish sheep's cheese. The inhibitory substance produced by E. faecalis UGRA10 was purified and characterized using matrix-assisted laser desorption ionization-time of flight mass spectrometry, confirming its identity with AS-48 enterocin (7.150 Da). Subsequent genetic analysis showed the existence of the as-48 gene cluster on a plasmid of approximately 70-kb. The UGRA10 strain was examined for safety properties such as enterococci virulence genes, biogenic amine production, and antibiotic resistance. As for most E. faecalis strains, PCR amplification revealed the existence of gene encoding for GelE...

Isolation and characterization of Streptococcus parauberis from vacuum-packaging refrigerated seafood products.

Food Microbiology — Sun, 29 Jan 2012 21:53:36 +0100

This study represents, to our knowledge, the first report of S. parauberis in seafood in general and in vacuum-packed food products in particular. Moreover, it provides a rapid method based on MALDI-TOF MS for the identification of S. parauberis. PMID: 22265288 [PubMed - in process] (Source: Food Microbiology)

Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese.

Food Microbiology — Sun, 29 Jan 2012 21:54:50 +0100

Authors: Baruzzi F, Lagonigro R, Quintieri L, Morea M, Caputo L Abstract The aim of this study was to analyse non-lactic acid bacteria populations (NLABPs) and evaluate their role in proteolysis of cold-stored high moisture (HM) Mozzarella cheese. NLABPs reached values close to 8 log cfu mL(-1) after seven days of cold storage. Sequencing of 16 rDNA and rpoB genes and molecular biotyping allowed to identify 66 bacterial strains belonging to 25 species from 15 genera, mainly represented by Pseudomonas, Acinetobacter, and Rahnella. Fifteen strains showed proteolytic activity values higher than 1000.00 μg Gly mL(-1) after 24 h of growth in skimmed milk. Moreover, as shown by Urea-PAGE, 11 proteolytic strains caused partial or total disappearance of at least one of the caseins. T...

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Determination of the quality and shelf life of sous vide packaged bonito (sarda sarda, bloch, 1793) stored at 4 and 12c

Journal of Food Quality — Mon, 16 Jan 2012 05:00:00 +0100

ABSTRACTThe aim of this study was to determine the quality and shelf life of sous vide bonito stored at 4 and 12C. The total volatile basic nitrogen (TVB‐N) values of cold stored samples exceeded the recommended limit on 35th day of storage, while they were unacceptable according to sensory scores. The TVB‐N and trimethylamine‐N values of sous vide samples stored at 12C exceeded the limits at the 18th day, while sensory scores were very close to the acceptability limit. For all samples, mesophilic and psychrophilic bacterial counts exceeded the limits after they were regarded as spoiled. Therefore, the shelf life of the sous vide bonito, cooked at 70C for 10 min, was 28 days at 4C while 15 days at 12C. It was seen that sous vide packaging provided a long shelf life for bonito.P...

The antimicrobial properties of the lowbush blueberry (Vaccinium angustifolium) fractional components against foodborne pathogens and the conservation of probiotic Lactobacillus rhamnosus.

Food Microbiology — Sun, 29 Jan 2012 21:52:53 +0100

Authors: Lacombe A, Wu VC, White J, Tadepalli S, Andre EE Abstract The antimicrobial properties of lowbush blueberry (Vaccinium angustifolium) were studied against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Lactobacillus rhamnosus to determine which fractional components have antimicrobial effects and which microorganisms are most susceptible to these antimicrobial properties. Lowbush blueberry extract (F1) was separated using a C-18 Sep-Pak cartridge into monomeric phenolics (F2) and anthocyanins plus proanthocyanidins (F3). Fraction 3 was further separated into anthocyanins (F4) and proanthocyanidins (F5) using a LH-20 Sephadex column. Each fraction was initially screened for antimicrobial properties using agar diffusion assay. Treatments that d...

Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce.

Food Microbiology — Sun, 29 Jan 2012 21:49:35 +0100

Authors: Sant'ana AS, Franco BD, Schaffner DW Abstract The growth parameters (growth rate, μ and lag time, λ) of three different strains each of Salmonella enterica and Listeria monocytogenes in minimally processed lettuce (MPL) and their changes as a function of temperature were modeled. MPL were packed under modified atmosphere (5% O(2), 15% CO(2) and 80% N(2)), stored at 7-30 °C and samples collected at different time intervals were enumerated for S. enterica and L. monocytogenes. Growth curves and equations describing the relationship between μ and λ as a function of temperature were constructed using the DMFit Excel add-in and through linear regression, respectively. The predicted growth parameters for the pathogens observed in this study were compared to ComBase, Path...

A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation.

Food Microbiology — Sun, 29 Jan 2012 21:49:55 +0100

Authors: Ruiz-Barba JL, Jiménez-Díaz R Abstract A new starter culture consisting of two Lactobacillus pentosus strains was developed and successfully used for Spanish-style green olive fermentations in an industrial study. The inoculum, consisting of L. pentosus LP RJL2 and LP RJL3 strains, was inoculated in 10,000 kg glass fiber containers at 10(6) CFU/ml and 10(5) CFU/ml, final concentration respectively, in five different olive processing plants in the south of Spain. As a control, uninoculated fermentors were also used. In all inoculated fermentors, the paired starter rapidly colonized the brines to dominate the natural microbiota and persisted throughout fermentation. A decline in pH to reach about 5.0 was achieved in the first 15-20 days, reaching about 4.0 at the end o...