Foodborne Research Articles

Essential oils application as Bacillus cereus antispore agent in food hygiene

Adherence of Bacillus cereus spores to dairy industry equipment is a serious problem, causing food spoilage and, occasionally, outbreaks of foodborne diseases. Antimicrobial essential oils (EOs) have been proposed as an alternative to synthetic disinfectants due to their environmentally friendly properties. The aim of this study was to assess the effect of Cymbopogon winterianus and Juniperus phoenicea EOs on planktonic and adherent B. cereus spores to stainless steel surfaces. Eleven strains of B. cereus were used in this study. The chemical composition of the C. winterianus and J. phoenicea oils was analyzed by gas chromatography (GC)/mass spectrometry (MS). Ninety components were identified for C. winterianus, being geranial (37 %), neral (29 %), beta-myrcene (16 %) and geraniol (4 %) the most abundant constituents. Twelve components were identified for J. phoenicea, being alpha-pinene (65 %) the most abundant constituent. The results of the minimal inhibitory concentration and minimal bactericidal concentration revealed that C. winterianus was the most effective EO (p < 0.05) against all eleven strains. In addition, there was a large log10 reduction (from 4.93 to 2.42; p < 0.05) between spores in planktonic form versus spores adhered to stainless steel surface. C. winterianus can be used for effective detachment of B. cereus spores capable to adhere and form biofilms on stainless steel surfaces, being a valid alternative for the development of natural disinfectant that may reduce negative effects of synthetic chemical disinfectants.

Functional properties and safety traits of L. rhamnosus and L. reuteri postbiotic extracts

Postbiotics are the non-viable bacterial products or the low molecular weight metabolites produced by probiotics that have received considerable attention owing to their health promoting effects. The present study aimed to investigate the safety and antibacterial properties of postbiotic components of Lacticaseibacillus rhamnosus (Lra) and Limosilactobacillus reuteri (Lre) for their potential applications in food products. The freeze dried postbiotic metabolites (FD-P) from Lra and Lre were extensively analyzed for their physico-chemical properties and antibacterial actions against common food borne pathogens. Higher levels of total flavonoids (1971.79 ± 20 mg Qu/ g), total short-chain fatty acid (23 µg/g), sugar contents, CAT, and SOD anti-oxidative enzymes were detected in the Lra postbiotic, while GSH-px levels and riboflavin were higher in Lre postbiotics (P < 0.01). No significant differences were recorded in the total phenolic (2501 and 2518 mg GAE/ L) and crude protein contents (305. 58 and 296.23 µg/g) of the postbiotics (p ≥ 0.05), respectively. Both FD-P samples showed enhanced activities against Gram-Positive pathogens compared to Gram-Negative pathogens (p < 0.05), while combining the two postbiotics further potentiated the antibacterial actions. Both FD-P samples were non-hemolytic to human erythrocyte cells, and exhibited low cytotoxicity in MRC 5 and IPEC-J2 cell lines at the highest used concentrations (150 mg/ml). In summary, the postbiotics derived from Lra and Lre are safe bioactive ingredients with enhanced antibacterial and antioxidant capabilities, having potential applications as a natural preservatives in food system, potentially enhancing safety and extending the shelf life of food products.

A 10-year (2014-2023) review of complementary food development in sub-Saharan Africa and the impact on child health.

Complementary foods (CFs) commonly consumed by infants and young children (IYC) in sub-Saharan Africa (SSA) are processed using either single or multi-grain ingredients through simple technologies such as fermentation, malting and roasting. Interestingly, CFs (e.g., ogi, kunu, and dabo) are prepared and fed to infants alongside breastmilk until they are completely weaned up to the infant's second birthday. The grains used for preparing CFs can be contaminated with bacterial and chemical contaminants as a result of poor harvesting, handling or storage practices. The stage at which IYC are introduced to CFs is of utmost importance as it aids in addressing malnutrition and improving their overall health and well-being. Complementary feeding practices across SSA are influenced by socio-economic, cultural and geographical factors such that improper introduction can result in dire health consequences including immune suppression, severe foodborne diseases, poor child growth and development, and sometimes death from malnutrition. Malnutrition often occurs from inadequacies of nutrient intakes and assimilation which affect the ability to maintain normal body functions such as growth, learning abilities, resistance to and recovery from diseases. In SSA, IYC malnutrition still poses an enormous concern, therefore indicating the need for intervention strategies such as the promotion of indigenous crops and elevating traditional knowledge and technologies for formulating CFs. This paper clearly highlights the diversity of CFs in SSA, ingredients utilized, processing techniques, contamination by bacteria and chemicals, and demonstrates the consequences of consuming contaminated CFs, and their influence on IYC health as well as approaches to ensuring safety and scaling up indigenous CFs.

What was Killing Babies in Palma, Spain? Analysing Infant Mortality Patterns Using Individual-Level Cause of Death Data, 1836–1930

This paper explores infant mortality patterns to determine the epidemiological profile of the port city of Palma, Spain between 1836 and 1930 using individual-level cause of death and testing the newly constructed ICD10h coding system. Throughout the 19th century, infant mortality was well below 150 per 1,000 live births, possibly related to the practice of extended breastfeeding and frequent vaccination campaigns. However, between 1840 and 1860, as in other Spanish and European cities, the situation deteriorated. From the 1890s to 1930, the rate was almost always below 100. Post-neonatal mortality was higher than neonatal mortality, and the two rates began to fall at different times: the former in the 1870s and the latter in the 1920s. The main causes of neonatal mortality were congenital and birth disorders, while for post-neonatal mortality they were infectious diseases, mainly airborne, followed by waterborne and foodborne diseases. The decline in these rates was influenced by several factors, including improvements to public hygiene and nutrition and the quantity and quality of water sources. With regard to sex, a more pronounced female advantage was observed in post-neonatal mortality than in neonatal mortality. The seasonality of neonatal mortality in the 19th century was characterised by two peaks in autumn and winter, possibly related to the seasonality of births. In the 20th century, a summer peak was also observed. Post-neonatal mortality showed a sharp peak in summer, which receded and gave way to a winter peak by the late 1880s.

Time-Resolved Multiomics Illustrates Host and Gut Microbe Interactions during Salmonella Infection.

Salmonella infection, also known as Salmonellosis, is one of the most common food-borne illnesses. Salmonella infection can trigger host defensive functions, including an inflammatory response. The provoked-host inflammatory response has a significant impact on the bacterial population in the gut. In addition, Salmonella competes with other gut microorganisms for survival and growth within the host. Compositional and functional alterations in gut bacteria occur because of the host immunological response and competition between Salmonella and the gut microbiome. Host variation and the inherent complexity of the gut microbial community make understanding commensal and pathogen interactions particularly difficult during a Salmonella infection. Here, we present metabolomics and lipidomics analyses along with the 16S rRNA sequence analysis, revealing a comprehensive view of the metabolic interactions between the host and gut microbiota during Salmonella infection in a CBA/J mouse model. We found that different metabolic pathways were altered over the four investigated time points of Salmonella infection (days -2, +2, +6, and +13). Furthermore, metatranscriptomics analysis integrated with metabolomics and lipidomics analysis facilitated an understanding of the heterogeneous response of mice, depending on the degree of dysbiosis.

Myristica Fragrans: A Potent Antibacterial Agent against Food Borne Pathogens

Myristica Fragrans: A Potent Antibacterial Agent against Food Borne Pathogens

Performance assessment of food safety systems (FSMSs and FSC) in water bottling factories in view of their contextual characteristics

Foodborne illnesses affect 30% of people in developed nations and lead to financial difficulties in less wealthy countries. Insufficient understanding of pathogens and inadequate food safety practices in water bottling facilities impede progress. To prevent illnesses, ensuring clean water, proper sanitation, and good hand hygiene are essential in order to decrease the 829,000 annual deaths related to diarrhea. This study aimed to evaluate the performance of food safety systems in water bottling factories in view of their contextual characteristics. A study was conducted in northwestern Ethiopia at water bottling factories from January 2023 to August 2023. This study used a mixed method approach to collect and analyze data through laboratory testing, observations, interviews, questionnaires, and document analysis. The Kruskal‒Wallis H test was used to compare mean scores of context riskiness and food safety output across four clusters, while the Mann‒Whitney U test was used to compare means between certified and noncertified factories. In our study, 43% of the samples showed positive total plate count. The result also indicated the presence of potentially dangerous by-products of chlorine, trihalomethanes was found in bottled water. On average, the manufacturers operated in a moderate risk context. Inadequate food safety outcomes resulted from lower food safety management systems scores. Factories with insufficient Food Safety Management Systems often face challenges marked by safety protocol discrepancies, leading to higher risks of contamination and non-compliance with regulations. This assessment underscores the need for tailored interventions focusing on specific contextual barriers to improve food safety outcomes in the bottled water industry.

Exploring the gap between notified and diagnosed cases of Food-borne Diseases: evidence from a time-trend analysis in Italy.

Foodborne diseases are a major global public health concern, causing significant morbidity and mortality worldwide. The COVID-19 pandemic has had widespread effects on various aspects of life, including the food supply chain, potentially impacting the incidence of foodborne diseases. This study aims to analyze the differences between notified and diagnosed cases and investigate the potential impact of the COVID-19 pandemic on foodborne diseases in the metropolitan area of Bologna, Italy. A retrospective time trend analysis from two databases was conducted. The Local Health Authority of Bologna collected data re/Emilia-Romagna Region on the infectious disease reporting system over a six-year period (2017-2022), which included three years of the COVID-19 pandemic. This data was compared with information collected during the same period at the microbiology laboratory serving the entire metropolitan area of Bologna. Statistical methods included percent change calculations, binomial tests, annual averages, gender and age stratification, and trend analysis with regression. An increase (+34.4%, P-value ≤ 0.01) in notified cases during the pandemic - compared to the pre-pandemic period - was found. However, no differences were observed in diagnosed cases when comparing the two periods. The year 2021 saw a significant increase in reported cases of foodborne diseases among schoolers (+300.0%) and workers (+133.3%) compared to 2020. On the other hand, diagnosed cases decreased significantly in 2020 (-19.1%, P<0.01) and increased in 2021 (+21.9%, P<0.01). In absolute terms, a stark difference was observed between notified and diagnosed cases across all the study years (2017-2022). This study highlights the discrepancy between notified and diagnosed cases of foodborne diseases and how the COVID-19 pandemic has increased reporting without affecting transmission. These findings contribute to the ongoing discussion on improving foodborne disease reporting systems.

Campylobacter jejuni from no antibiotics ever (NAE) broilers: prevalence, antibiotic resistance, and virulence genes analysis

Campylobacter jejuni (C. jejuni) is a leading foodborne illness causing bacteria, and poultry is a major reservoir of this pathogen. With the recent increase in broiler production under the “no antibiotics ever” (NAE) system, this study aimed to assess the prevalence, antibiotic resistance, and virulence characteristics of C. jejuni isolated from NAE raised broilers. A total of 270 cloacal swabs were collected from the live-hang areas of three commercial processing plants over 9 weeks. Each processing plant was visited three times at a one-week interval, and 30 samples were collected per visit. Among the total 270 cloacal swab samples, C. jejuni was isolated from 44 (16.3%) samples . Of these isolates, 65.9% possessed toxin-producing genes cdtA, cdtB, and cdtC, and invasion gene ciaB. The prevalence of antibioitc resistance genes aph (3’)-IIIa, erm(B) were 59.1%, and 50%, respectively. Nine (20.45%) C. jejuni isolates were identified as multidrug resistant (MDR), and 18 (40.9%) isolates showed resistance to at least one tested antibiotic. The highest resistance was observed against tetracycline (29.5%), followed by nalidixic acid (25%), whereas 22.7% of isolates were resistant to two clinically important antibiotics, azithromycin and ciprofloxacin. These results suggest that there ishigh prevalence level of multi-drug resistant C. jejuni with toxin producing virulence genes in the NAE-raised broilers sampled in this study, indicating the potential for serious human illnesses if transmitted through the food chain.

Target-inhibited MCOF-Apt-AuNPs self-assembly for multicolor colorimetric detection of Salmonella Typhimurium

Pathogens detection is a crucial measure in the prevention of foodborne diseases. This study developed a novel multicolor colorimetric assay to visually detect Salmonella Typhimurium (S. Typhimurium), by utilizing the etching process of gold nanorods (AuNRs) with TMB2+. The strategy involved the construction of nanozyme by assembling magnetic covalent organic framework (MCOF) with aptamer-conjugated AuNPs (Apt-AuNPs), exhibiting remarkable peroxidase-like activity to catalyze the oxidation of TMB/H2O2 and inducing the etching of AuNRs. The presence of S. Typhimurium could inhibit this process, resulting in the generation of vivid colors. The multicolor colorimetric assay could specifically determine S. Typhimurium from 102 to 108 CFU mL−1 in 60 min with visual detection limit of 102 CFU mL−1, and instrumental detection limit of 2.3 CFU mL−1. Moreover, detecting S. Typhimurium in chicken, milk, pork and lettuce samples has shown promise in practical applications.

Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant Carnobacterium maltaromaticum Strain.

The consumption of raw or smoked fish entails significant microbiological risks, including contamination by pathogens such as Listeria monocytogenes, which can cause severe foodborne illnesses. This study explores the preservative use of piscicolin CM22, a novel bacteriocin derived from the psychrotolerant strain Carnobacterium maltaromaticum CM22, in two types of edible coatings (EC): chitosan-based and fish gelatin-based. An initial in vitro characterization of the technological and antimicrobial properties of these ECs with and without bacteriocin was conducted. The efficacy of the edible coatings was subsequently evaluated through shelf life and challenge tests against L. monocytogenes in raw and smoked fish products. The results demonstrated significant antimicrobial activity, with the chitosan-based coating containing piscicolin CM22 being the most effective in reducing microbial counts and maintaining pH and color stability. Furthermore, in the challenge test studies, both ECs effectively controlled L. monocytogenes, showing significant reductions in bacterial counts compared to the controls in fresh tuna, salmon, and smoked salmon. The ECs containing piscicolin CM22 reduced Listeria counts by up to 4 log CFU/g in raw and smoked fish samples, with effective control in smoked salmon for up to 15 days at refrigeration temperature. While further research is required to fully assess their preservation potential, these findings strongly indicate that piscicolin CM22-functionalized edible coatings hold significant potential for improving the quality and safety of fish products.

Efficacy Evaluation of Chlorine Dioxide and Hypochlorous Acid as Sanitisers on Quality and Shelf Life of Atlantic Salmon (Salmo salar) Fillets.

Microbial contamination during seafood processing can often lead to a reduction in shelf life and the possibility of food-borne illnesses. Sanitisation with chlorine-based products during seafood processing is therefore sometimes undertaken. This study compared the effects of two sanitisers, chlorine dioxide (ClO2) and hypochlorous acid (HOCl) at their suggested concentration (5 ppm and 10 ppm; 50 ppm and 100 ppm respectively), on physical, chemical, and microbial qualities of Atlantic salmon (Salmo salar) fillets throughout 7 days of simulated retail display refrigeration. Parameters used for assessment included quality index (QI), drip loss, colour, texture, histology, total volatile base nitrogen (TVB-N), lipid oxidation (malonaldehyde, MDA), pH, and total viable count changes. Results indicated that whilst drip loss increased over the storage time, day 4 and 7 drip loss in both sanitisers decreased significantly compared with the control. There was a linear relationship (R > 0.70) between QI and storage time in all treatments, particularly in regard to skin brightness, flesh odour, and gaping parameters, but treatment differences were not present. Texture parameters including gumminess, chewiness, and hardness increased over time in the control whilst both sanitiser treatments seemed to provide protective effects against texture hardening during storage. The observed softening effects from the sanitiser treatments were aligned with microstructural and cytological changes in the histology results, as evidenced by a reduced fibre-fibre adhesion, myodigeneration, and an increase in interfibrillar space over storage time. Colour, especially chroma (C*), was shown to decrease over time in control, whereas insignificant protective effects were observed in both sanitiser treatments at day 7. Irrespective of treatment and storage time, MDA levels exceeded the acceptable limit on all days, whilst TVB-N levels were below the critical limit. Although pH was influenced by treatment and storage time, the pH was within the normal range. Microbiological results showed that with sanitiser addition, TVC was below the permissible level (106 CFU/g) until day 4 but ClO2 ice (5 ppm), ClO2 (10 ppm), and HOCl (100 ppm) treated fillets all exceeded the limit on day 7. The mixed results on the effect of sanitiser addition on fillet quality and shelf life suggested that further investigation on pathogen reduction, sanitiser introductory method, as well as testing the same treatments in low-fat fish models would be recommended.

Serine affects engulfment during the sporulation process in Clostridium perfringens strain SM101

ObjectivesAlthough Clostridium perfringens sporulation is a key event in the pathogenesis of food-borne illness, the molecules and underlying mechanisms responsible for regulating sporulation are incompletely understood. The present study sought to identify amino acids that affect sporulation in C. perfringens strain SM101. MethodsA C. perfringens strain was cultured in the chemically defined medium deficient in an amino acid. The bacterial growth was determined by spectrophotometrically measuring culture turbidity and by calculating colony-forming unit. Morphological characteristics were assessed by phase-contrast microscopy with fluorescent staining and by electron microscopy. ResultsThe amino acids Arg, Cys, Gly, His, Ile, Leu, Met, Phe, Thr, Trp, Tyr, and Val were important for sporulation, and furthermore, Ser reduced sporulation. The mechanism underlying Ser-induced prevention of sporulation was assessed morphologically. The numbers of bacterial cells in sporulation stage II were significantly higher in the presence than in the absence of Ser. In the presence of Ser, almost all cells were in stage II−III, characterized by polar septation−early engulfment, and did not proceed to late engulfment. ConclusionsThese results suggest that Ser accelerated the early stage of sporulation of C. perfringens strain SM101, but disturbed the engulfment process, resulting in reduction of sporulation. To the best of our knowledge, this is the first study reporting that an amino acid affects engulfment during the C. perfringens sporulation process.

Economic Burden of Foodborne Illnesses Acquired in the United States.

Foodborne disease burden estimates inform public health priorities and can help the public understand disease impact. This article provides new estimates of the cost of U.S. foodborne illness. Our research updated disease modeling underlying these cost estimates with a focus on enhancing chronic sequelae modeling and enhancing uncertainty modeling. Our cost estimates were based on U.S. Centers for Disease Control and Prevention estimates of the numbers of foodborne illnesses, hospitalizations, and deaths caused by 31 known foodborne pathogens and unspecified foodborne agents. We augmented these estimates of illnesses, hospitalizations, and deaths with more detailed modeling of health outcomes, including chronic sequelae. For health outcomes, we relied on U.S. data and research where possible, supplemented by the use of non-U.S. research where necessary and scientifically appropriate. Cost estimates were developed from large insurance or hospital charge databases, public data sources, and existing literature and were adjusted to 2023 dollars. We estimated the cost of foodborne illness in the United States circa 2023 to be $75 billion. Deaths accounted for 56% and chronic outcomes for 31% of the mean cost. The costliest pathogen was nontyphoidal Salmonella at $17.1 billion followed by Campylobacter at $11.3 billion. Toxoplasma ($5.7 billion) and Listeria ($4 billion) followed due primarily to deaths and chronic outcomes from pregnancy-associated cases. Per-case cost ranged from $196 for Bacillus cereus to $4.6 million for Vibrio vulnificus. Unspecified agents accounted for 38% of the total cost of foodborne illness, but these illnesses were generally mild (per-case cost $781). These cost estimates can help inform food safety priorities. Our pathogen-specific per-case cost estimates can also help inform benefit-cost analysis required for new federal food safety regulations.

Investigation of a collective food poisoning in the province of Kenitra - Morocco from 2019 to 2023: A study to determine the epidemiological profile and the effectiveness of the management measures implemented

Aim The objective of this study is to examine collective foodborne illnesses (TIAC) reported in the province of Kenitra from 2019 to 2023, with the aim of determining the epidemiological profile and evaluating the effectiveness of the management measures implemented. On August 5, 2019, the survey therefore highlighted 9 cases (response rate of 75%), with an average age of 29 years and 75.5% women. Nausea, abdominal pain, diarrhea and vomiting were the main symptoms. The study revealed a significant correlation between the consumption of fish (75% attack rate), fries (90%) and soda (80%). Likewise, the study conducted on February 1, 2022 revealed a significant correlation between intoxication and consumption of soup (RR=1.4), chicken (RR=2.4), salad (RR= 1.62) and bread (RR=2.4). Rice presents a higher risk (RR=5.1, p=0.05). Levels of staphylococcus aureus were detected during microbiological analyses, exceeding acceptable thresholds. Faced with these findings, monitoring of food safety practices seems necessary. Preventing these outbreaks in the future would be most effective by improving food handling, storage and preparation methods. Bangladesh Journal of Medical Science Vol. 23 No. 04 October’24 Page : 1020-1029

Knowledge, attitudes, and practices towards poultry handling and Salmonella risk among households in Beirut, Lebanon

Food-Borne Disease (FBD) is defined as an illness resulting from consuming foods contaminated with bacteria, their toxins, viruses, or parasites. Food poisoning due to improper food handling is a major global public health problem. In Lebanon, numerous challenges affect safe food consumption, with poultry being a common vehicle for many pathogens, such as Salmonella spp. This bacterium can cause serious illnesses, including gastroenteritis, characterized by abdominal pain, vomiting, diarrhea, and fever. This study aimed to examine the Knowledge, Attitudes, and Practices (KAPs) towards poultry handling among households in Beirut, Lebanon, and identify factors influencing KAP levels. A cross-sectional study was conducted through face-to-face interviews with 125 households in different areas of Beirut. The interview was divided into four main parts: sociodemographic characteristics, knowledge, attitudes, and practices. The results showed that consumers’ knowledge and practices were inadequate, though their attitude was positive. Participants aged 43-55 had higher odds of having a good knowledge level than those aged 18-29 (OR = 3.889, p = 0.02). Additionally, those with a college education were 7.442 times more likely to have a positive attitude towards food safety compared to those with no formal education (p = 0.005). Most participants (91.2%) do not regularly check their refrigerator and freezer temperatures. Furthermore, significant associations (p < 0.001) existed between the different KAP levels. This study aimed to raise public awareness regarding the handling of chicken to minimize food-borne illnesses by evaluating food handlers’ knowledge and behaviors. Insights from this study can used in campaigns to raise awareness about Salmonella and transmission risks among households. Moreover, findings may guide policymakers to create regulations for safe handling of poultry.

Enhancing food safety: Employing ultraviolet-C light emitting diodes for water, leaf, and surface disinfection

This study aimed to explore the use of ultraviolet-C light emitting diodes that emit light at 255 nm and 265 nm, to disinfect bacteria present at occurrence levels and spiked in water matrices, salads and stainless-steel surfaces. The UV-C LEDs effectively inactivated bacteria associated with food outbreaks (Salmonella enterica, Listeria monocytogenes and Escherichia coli) as well as a cocktail of bacteria isolated from packaged salads. Combining the wavelengths did not enhance disinfection. Even low UV fluences of 4 mJ/cm2 achieved a significant 6-log reduction of bacteria spiked in water at high initial concentrations of approximately 108 CFU/mL. Exposure of salad (lettuce and arugula) leaves (110 mJ/cm2) and contaminated stainless-steel surfaces (11 mJ/cm2) to three small LEDs that emitted light at 265 nm reduced the pathogenic bacteria by 3 and 2-logs, respectively. The results obtained show that this disinfection technology could be promising for the food industry to guarantee effective inactivation of bacteria associated with foodborne diseases present in water, food and surfaces. Industrial relevanceThis study demonstrated the potential of ultraviolet-C light emitting diodes, emitting at 255 nm and 265 nm, to provide an effective and sustainable disinfection solution for the food industry, ensuring the inactivation of bacteria associated with foodborne diseases on water, food, and surfaces, thereby enhancing food safety. Additionally, this technology holds potential for extending product shelf-life, further benefiting the food industry. The results highlighted the effectiveness of UV-C LEDs even at low fluences, making them a practical choice for modern disinfection needs.

Extending More than One Week the Shelf Life of Fresh-Cut Lettuce Using Vinegar Enriched in Bioactive Compounds Encapsulated in α-Cyclodextrins.

Fresh-cut salads are highly appreciated by consumers due to their healthy and convenient nature. Fresh-cut (FC) lettuce is one of the best-selling FC products due to its freshness and low preparation time for salads. However, FC lettuce is very perishable and, in addition, has been recently associated with severe foodborne illness alerts. Alternative natural sanitizing treatments to conventional sodium hypochlorite are needed. The antimicrobial activity of vinegar has been well-known since ancient times. In addition, bioactive compounds from plant byproducts are widely recognized for their antioxidant properties. This work aimed to evaluate the use of a novel and encapsulated vinegar powder enriched with bioactive compounds from fruit byproducts with high antimicrobial and antioxidant properties to preserve the physicochemical (titratable acidity, total soluble solids, weight loss, and color), microbial (psychrophiles, enterobacteria, lactic-acid bacteria, molds, and yeasts), and sensory quality of FC lettuce at 4 °C for up to 10 days. Small to no differences were observed in terms of physicochemical quality (≈0.1% titratable acidity; 2.3-3.3% total soluble solids; <1% weight loss) in comparison to control samples through storage. Vinegar treatments reduced by 2-4 log CFU g-1 the microbial loads after 10 days. In addition, a synergistic sensory antibrowning effect (greener and less yellowish appearance, showing -a* and -b*) between organic acids and the released polyphenols from the encapsulated plant byproduct extracts was observed. Hence, the enriched encapsulated vinegar represents an effective green alternative to conventional sanitizers to maintain the quality of FC lettuce through storage time.

Campylobacter control strategies at postharvest level.

Campylobacter is highly associated with poultry and frequently causes foodborne illness worldwide. Thus, effective control measures are necessary to reduce or prevent human infections. In this review, Campylobacter control methods applicable at postharvest level for poultry meat during production, storage, and preparation are discussed. Drying and temperature are discussed as general strategies. Traditional strategies such as steaming, freezing, sanitizing, organic acid treatment, and ultraviolet light treatment are also discussed. Recent advances in nanotechnology using antibacterial nanoparticles and natural antimicrobial agents from plants and food byproducts are also discussed. Although advances have been made and there are various methods for preventing Campylobacter contamination, it is still challenging to prevent Campylobacter contamination in raw poultry meats with current methods. In addition, some studies have shown that large strain-to-strain variation in susceptibility to these methods exists. Therefore, more effective methods or approaches need to be developed to substantially reduce human infections caused by Campylobacter.

Carvacrol-loaded chia mucilage nanocapsules as sanitizer to control Salmonella, Escherichia coli and Listeria monocytogenes in green cabbage.

Cabbage is susceptible to various microbiological risks, frequently serving as a vehicle for pathogenic bacteria, mainly Salmonella and Escherichia coli. Therefore, ensuring the safety of this vegetable is essential to reduce the risk of foodborne illnesses. Traditional sanitization using chlorinated water, although effective, raises concerns due to the production of potentially carcinogenic compounds, and this method is banned in some countries. In recent years, alternative sanitizing methods have been developed using essential oils (EOs). However, EOs present high volatility, limited solubility in water, and strong odor and taste. This study introduces an innovative approach to overcome these disadvantages by employing carvacrol encapsulated into chia mucilage nanocapsules (CMNC), prepared through high-energy homogenization. Encapsulating carvacrol in chia mucilage nanocapsules helps to mask its strong sensory characteristics, making it more suitable and acceptable for use in food applications. The antimicrobial efficacy of CMNC (1.67mg/mL), carvacrol emulsion (CE: 10.6mg/mL), and chlorine solution (CS: 200 ppm) was evaluated against Salmonella, E. coli, and Listeria monocytogenes. CMNC decreased Salmonella to levels below the detection limit of the technique (< 2 log CFU/g), reduced 3.5 log CFU/g of E. coli, and 2.5 log CFU/g of L. monocytogenes. These results are similar to or better than those obtained with CS. In addition, sanitizing cabbage with CMNC preserved the firmness and color of the samples, important aspects for consumer acceptance. This innovative approach is promising for increasing the food safety of cabbage, while mitigating the potential drawbacks associated with traditional sanitization methods.