Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry.

In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100-400 nm), specifically the UV-C region (200-280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salmonella spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm2) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm2). After ultraviolet treatment, Salmonella spp. were totally inhibited on the contaminated surfaces. Furthermore, Escherichia coli/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results.

Fungal and mycotoxin contaminants in cannabis and hemp flowers: implications for consumer health and directions for further research.

Medicinal and recreational uses of Cannabis sativa, commonly known as cannabis or hemp, has increased following its legalization in certain regions of the world. Cannabis and hemp plants interact with a community of microbes (i.e., the phytobiome), which can influence various aspects of the host plant. The fungal composition of the C. sativa phytobiome (i.e., mycobiome) currently consists of over 100 species of fungi, which includes phytopathogens, epiphytes, and endophytes, This mycobiome has often been understudied in research aimed at evaluating the safety of cannabis products for humans. Medical research has historically focused instead on substance use and medicinal uses of the plant. Because several components of the mycobiome are reported to produce toxic secondary metabolites (i.e., mycotoxins) that can potentially affect the health of humans and animals and initiate opportunistic infections in immunocompromised patients, there is a need to determine the potential health risks that these contaminants could pose for consumers. This review discusses the mycobiome of cannabis and hemp flowers with a focus on plant-infecting and toxigenic fungi that are most commonly found and are of potential concern (e.g., Aspergillus, Penicillium, Fusarium, and Mucor spp.). We review current regulations for molds and mycotoxins worldwide and review assessment methods including culture-based assays, liquid chromatography, immuno-based technologies, and emerging technologies for these contaminants. We also discuss approaches to reduce fungal contaminants on cannabis and hemp and identify future research needs for contaminant detection, data dissemination, and management approaches. These approaches are designed to yield safer products for all consumers.

Performance Equivalence and Validation of a Rapid Microbiological Method for Detection and Quantification of Yeast and Mold in an Antacid Oral Suspension.

Alternative and rapid microbiological methods can be effective replacements for more traditional plating approaches for ensuring quality and safety in the pharmaceutical industry. This article compares the efficacy of the Soleris automated method and the traditional plate-count method for the quantitative detection of yeasts and molds at three different microbial bioburden levels. Validation testing was carried out using an antacid oral suspension (aluminum hydroxide 4% + magnesium hydroxide 4% + simethicone 0.4%). Equivalence of data between detection time and colony-forming units was established for both the alternative and the conventional methodologies. Using probability of detection, linear Poisson regression, Fisher's test, and multifactorial analysis of variance (ANOVA), all results from the rapid method were shown to be in statistical agreement with the those of the reference plating procedures. The limits of detection and quantification were statistically similar for both methods (Fisher's exact test, P > 0.05), showing that the alternative method is not inferior in performance to the reference method. Essential validation parameters such as precision (standard deviation <5, coefficient of variance <35%), accuracy (>70%), linearity (R2 >0.9025), ruggedness (ANOVA, P < 0.05), operative range, and specificity were determined. It was shown that all the test results obtained using the alternative method were in statistical agreement with the those of the standard plate-count method. Thus, this new technology was found to meet all the validation criteria needed to be considered as an alternative method for yeast and mold quantification in the antacid oral suspension tested. However, taking into account that the present validation was carried out utilizing A. brasiliensis and C. albicans as suitable models for yeasts and molds and with an antacid oral suspension as a pharmaceutical matrix, further investigation will be required to qualify Soleris technology for other environmental isolates and recovery of these isolates from production batches.

Quality assessment of raw and pasteurized milk in Gondar city, Northwest Ethiopia: A laboratory-based cross-sectional study.

Milk is a complete and highly nutritious source of food for human beings. However, in many developing countries, including Ethiopia, the quality of milk products has become a major health concern for consumers, particularly for infants and children. Therefore, the aim of the present study was to assess the quality of raw and pasteurized milk marketed in Gondar city, Northwest Ethiopia. A laboratory-based cross-sectional study was conducted on 90 milk samples. The samples were chosen using a simple random sampling technique. For statistical analysis, ANOVA and the Pearson correlation coefficient were used. The specific gravity of pasteurized milk, farm milk, and milk vendors were found to be 1.021, 1.027, and 1.026, respectively. Farm milk, milk vendors, and pasteurized milk had fat contents of 3.38%, 3.22%, and 3.09%, respectively. The total bacterial count in pasteurized milk, farm milk, and milk vendors was found to be 7.08, 6.73, and 6.94 log10 CFU/mL, respectively. In raw milk, hydrogen peroxide (7.7%), formalin (7.7%), and water (3.8%) were found, whereas in pasteurized milk, hydrogen peroxide (50%), formalin (50%), and water (19.8%) were found. Based on the findings of this study, the quality of both raw and pasteurized milk was found to be poor as per the milk quality standards. This may cause significant public health-related problems. Therefore, an appropriate intervention should be conducted to improve the quality of milk.

Enterobacteriaceae, coliform, yeast, and mold contamination patterns in peanuts compared to production, storage, use practices, and knowledge of food safety among growers in Senegal.

Peanuts and peanut products are significant revenue sources for smallholder farmers in the Senegalese peanut basin. However, microbial contamination during production and storage can greatly affect market access for producers. Peanut products have emerged as possible sources of foodborne illness, encouraging discussions on international standards for peanuts. In this study, we interviewed 198 households throughout the Senegalese peanut basin to assess current production practices, storage methods, and producers' prior knowledge of microbial contamination using a 162-question survey. A member of each household orally completed the survey with a trained enumerator and the results were compared to microbiological results obtained from peanut samples collected at the time of the interview using linear regression and an analysis of variance model. Samples were collected from stored peanuts at each household; peanuts were shelled and total Enterobacteriaceae, coliform, and yeast and mold populations were enumerated. Of the 198 samples analyzed, 13.0% and 13.6% were greater than the upper detection limits for Enterobacteriaceae and coliforms, respectively. A total of 21.2% of samples were above the detection limit for yeast and mold populations. Only 22.7% and 18.7% of producers were aware of pathogenic bacteria or aflatoxins, respectively; there were no significant differences in observed microbial populations between household who took preventative measures against microbial contamination and those who did not. Additionally, four households reported washing their kitchen utensils before using them to eat and 60.1% reported always washing their hands before eating. Enumerators were asked to report peanut storage container type and if the containers were stored off the ground at the time of collection. While the interaction between storage container type and if the container was stored off the ground was significant for Enterobacteriaceae and coliforms, it was not significant for yeast and mold. Additionally, when storage container type and if peanuts were stored off the ground were included in the regression model, these methods were predictive of contamination levels for Enterobacteriaceae and coliforms. To our knowledge, this is the first study to analyze the relationship among Enterobacteriaceae, coliforms, and yeast and mold contamination and producer knowledge of Senegalese peanuts. These results provide preliminary data to inform future studies to determine pathogen prevalence and impactful preventative measures to minimize microbial contamination of peanuts produced in Senegal.

Whole genome sequencing of colonies derived from cannabis flowers and the impact of media selection on benchmarking total yeast and mold detection tools.

BACKGROUND: Cannabis products are subjected to microbial testing for human pathogenic fungi and bacteria. These testing requirements often rely on non-specific colony forming unit (CFU/g) specifications without clarity on which medium, selection or growth times are required. We performed whole genome sequencing to assess the specificity of colony forming units (CFU) derived from three different plating media: Potato Dextrose Agar (PDA), PDA with chloramphenicol and Dichloran Rose Bengal with chloramphenicol (DRBC). METHODS: Colonies were isolated from each medium type and their whole genomes sequenced to identify the diversity of microbes present on each medium selection. Fungal Internal Transcribed Spacer (ITS3) and Bacterial 16S RNA(16S) quantitative polymerase chain reactions (qPCR) were performed, to correlate these CFUs with fungi- and bacterial- specific qPCR. RESULTS: Each plating medium displayed a ten-fold difference in CFU counts. PDA with chloramphenicol showed the highest diversity and the highest concordance with whole genome sequencing. According to ITS3 and 16S qPCR confirmed with whole genome sequencing, DRBC under counted yeast and mold while PDA without chloramphenicol over counted CFUs due to bacterial growth without selection. CONCLUSIONS: Colony Forming Unit regulations lack specificity. Each medium produces significant differences in CFU counts. These are further dependent on subjective interpretation, failure to culture most microbes, and poor selection between bacteria and fungi. Given the most human pathogenic microbes found on cannabis are endophytes which culture fails to detect, molecular methods offer a solution to this long-standing quantification problem in the cannabis testing field.

Effect of Wild Lactobacillus buchneri Strains on the Fermentation Profile and Microbial Populations of Sugarcane Silage.

BACKGROUND: Sugarcane silage has been increasing as a feed in the tropics by dairy farmers. However, sugarcane normally had high yeast population that leads to intense alcoholic fermentation and excessive Dry-Matter (DM) loss during ensilage and after air exposure, as well. There are several patents that have recently shown the benefits of applying Lactobacillus buchneri in forage preservation. OBJECTIVE: This study aimed to investigate the changes in pH, DM, Water-Soluble Carbohydrates (WSC) and fermentation end product concentrations that occur in sugarcane silage with or without inoculation with L. buchneri after 45 days of ensiling. METHODS: Sugarcane plants were harvested with approximately 16 months of growth and chopped at 2 cm. Four strains of wild L. buchneri (56.1, 56.4, 56.9 and 56.26) and the commercial inoculant "Lalsil Cana" were evaluated. For all treatments, the theoretical application rate was 1.0 × 106 colony- forming units (cfu) per g of fresh weight. Data from the silo openings were analysed as a completely randomized design, with four replicates per treatment (inoculants). RESULTS: The treatment with L. buchneri affected the DM content, pH, Lactic Acid Bacteria (LAB) population, DM recovery, and concentrations of WSC, lactic acid, acetic acid and ethanol of sugarcane silage after 45 days of ensiling. Yeasts and molds populations and the concentrations of propionic and butyric acids were not affected by the treatments. CONCLUSION: Lactobacillus buchneri 56.1 and 56.4 are considered the most suitable strains for improving the fermentation of sugarcane silage and thus are potential inoculants for silage production. At present, we are preparing the patent application.

Fermentation for tailoring the technological and health related functionality of food products.

Fermented foods are experiencing a resurgence due to the consumers' growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.