The Effects of X-Ray Irradiation on Safety and Nutritional Value of Food: A Systematic Review Article.

X-ray is a non-thermal technology that has shown good efficacy in reducing pathogenic and spoilage bacteria, viruses and parasites. X-ray hygiene technology resulted in a high microbial loss in numerous food products, such as dairy products, ready-to-eat shrimp, oysters, fresh products, strawberries, shredded iceberg lettuce, and spinach leaves. Some X-ray studies on food safety have shown that X-ray is an effective technology and is also an appropriate alternative to the electron beam and gamma rays, and can be used in the food industry without side effects on human health. Besides, we reviewed the X-ray effect on the nutritional value of food. Therefore in this study, we aimed to review the available pros and cons of current studies regarding X-rays' effects on the food industry.

Innovations in food preservation in pastoral zones.

Food preservation makes a significant contribution to food security and food safety in pastoral communities with limited access to external food sources. Raw materials are preserved by heating, drying, smoking, pickling, salting, curing or fermentation with microorganisms. This article describes preservation techniques in the pastoral context, targeting the major dietary components of milk, meat and cereals; related health risks; and potential innovations for food preservation. Sustainable elimination of pathogenic microorganisms, preventing re-contamination, sporulation and the growth of zoonotic and foodborne microorganisms, is necessary to enhance food safety and ensure food security by reducing post-harvest losses and food waste. However, modern preservation procedures are difficult to adapt to the lifestyles of pastoralists and so are rarely implemented or accepted. Innovations should therefore focus on improving existing accepted procedures by promoting synergistic combinations to compensate for the disadvantages of these traditional techniques and ensure the quality of the raw material right up until consumption. Drying and spontaneous fermentation are key preservation techniques among pastoralists that serve as opportunities for innovation and can be shared across pastoral communities. Further potential for innovation lies in the unique, largely uncharacterised, microflora biodiversity of fermented products. The characterisation, safety assessment and conservation of these microorganisms are needed to develop locally adapted starter cultures that retain or improve on the desired characteristics of the finished product. Careful sensitisation of stakeholders, the study of social acceptance and capacitybuilding at all levels are required to achieve the sustainable implementation of such innovations, which will contribute to enhanced food security and safety.

Dans les communautés pastorales, dont l'accès aux sources d'approvisionnement alimentaire extérieures est limité, la conservation des denrées alimentaires joue un grand rôle pour assurer la sécurité alimentaire et l'innocuité des aliments. Les méthodes permettant de conserver les aliments crus sont le traitement thermique, la déshydratation et le séchage, le fumage ou fumaison, le saumurage, le salage et la fermentation. Les auteurs décrivent les techniques de conservation pratiquées par les sociétés pastorales, axées sur les composantes les plus importantes du régime alimentaire des populations concernées, à savoir le lait, la viande et les céréales, ainsi que les risques sanitaires qui leur sont associés et les innovations potentielles dans ce domaine. Afin de minimiser les pertes post-récolte et le gaspillage alimentaire et d'améliorer ainsi l'innocuité des aliments et la sécurité alimentaire, il est indispensable d'éliminer durablement les agents pathogènes, d'empêcher la survenue de nouvelles contaminations et d'éviter les risques de sporulation et de croissance de micro-organismes zoonotiques ou d'origine alimentaire. Cependant, les procédures modernes de conservation sont difficiles à concilier avec le mode de vie des pasteurs, ce qui explique qu'elles soient mal acceptées et rarement mises en pratique. Les efforts d'innovation devront donc porter en priorité sur l'amélioration des procédures actuellement acceptées et encourager le recours simultané à plusieurs méthodes afin de créer une synergie qui permette d'atténuer les inconvénients des techniques traditionnelles tout en garantissant la qualité des aliments crus jusqu'au moment de leur consommation. La déshydratation et la fermentation spontanée, deux méthodes majeures de conservation dans les communautés pastorales, offrent un potentiel d'innovation qui peut être largement diffusé parmi ces communautés. La biodiversité exceptionnelle de la microflore présente dans les produits fermentés doit encore faire l'objet d'une caractérisation exhaustive afin d'exploiter le potentiel d'innovation qui lui est associé. Pour qu'un levain naturel constitué de flore bactérienne puisse être élaboré localement en perpétuant, voire en améliorant les caractéristiques souhaitées du produit final, il faut préalablement caractériser ces micro-organismes, évaluer leur innocuité et les conserver. La mise en oeuvre durable de ces innovations requiert une sensibilisation minutieuse des parties prenantes, l'analyse de leur acceptabilité par la société et le renforcement des capacités à tous les niveaux, ce qui contribuera à améliorer la sécurité alimentaire et l'innocuité des aliments.

En las comunidades pastorales, que tienen escaso acceso a fuentes alimentarias externas, la conservación de los alimentos contribuye en gran medida a la seguridad y la higiene alimentarias. Para conservar un alimento crudo es posible cocinarlo, secarlo, ahumarlo, encurtirlo, salarlo, curarlo o hacerlo fermentar con microorganismos. Tras describir las técnicas de conservación utilizadas en medios pastorales, prestando especial atención a los componentes básicos del régimen alimentario (esto es, leche, carne y cereales), los autores exponen los riesgos sanitarios conexos y las posibles innovaciones en la materia. Para mejorar la inocuidad de los alimentos y garantizar la seguridad alimentaria es indispensable librarlos duraderamente de microorganismos patógenos, lo que evita la contaminación reiterativa e impide la esporulación y el crecimiento de microorganismos zoonóticos y de transmisión alimentaria, cosa que a su vez reduce el volumen de pérdidas tras la cosecha y el de alimentos echados a perder. Sin embargo, resulta difícil adaptar los modernos procedimientos de conservación a los modos de vida de las sociedades pastorales, lo que hace que rara vez sean implantados o aceptados. Por ello las innovaciones deben ir dirigidas ante todo a mejorar los procedimientos ya existentes y aceptados promoviendo combinaciones sinérgicas para compensar las desventajas de esas técnicas tradicionales y garantizar la calidad de los alimentos crudos hasta el momento en que sean consumidos. El secado y la fermentación espontánea, que son técnicas fundamentales de conservación entre los pastores, ofrecen oportunidades de innovación que las diversas comunidades pastorales pueden compartir. Otro posible yacimiento de innovación reside en la singular biodiversidad de la microflora de los productos fermentados, que en gran parte aún no está caracterizada. La caracterización de estos microorganismos, la evaluación de su inocuidad y su conservación son otros tantos procesos necesarios para obtener cultivos iniciadores adaptados al contexto local que retengan o mejoren las características deseadas del producto final. Para posibilitar una aplicación duradera de tales innovaciones, que contribuirán a lograr mayores cotas de seguridad e higiene alimentarias, es preciso sensibilizar cuidadosamente a los interesados, estudiar la aceptación social de los procedimientos en cuestión e impartir formación a todos los niveles.

Cadmium tolerant characteristic of a newly isolated Lactococcus lactis subsp. lactis.

Environmental contamination caused by heavy metals poses a major threat to the wildlife and human health for their toxicity and intrinsically persistent nature. Some specific food grade bacteria have properties that enable them to eliminate heavy metals from food and water. Lactococcus lactis subsp. lactis, newly isolated from pickles, is a cadmium (Cd) tolerant bacteria. Cd resistant properties of the lactis was evaluated under different Cd stresses. Cd accumulation in different cellular parts was determined by ICP-MS and cell morphology changes were measured by SEM-EDS and TEM-EDS. In addition, functional groups associated with Cd resistance were detected by infrared spectroscopic analysis. The results indicated that Cd mainly accumulated in the cell surface structures including cytoderm and cytomembrane. Functional groups such as OH and NH2 in the cell surface played essential roles in Cd biosorption. The elements of O, P, S, and N of polysaccharide, membrane protein and phosphatidate in the cell surface structures might be responsible for Cd biosorption for their strong electronegativity. This study indicated that ultrastructural analysis can be a supplemental method to study heavy metal resistance mechanism of microorganism and the newly isolated lactococcus lactis subsp. lactis has great potential to be applied to decontamination of heavy metals.

Regulatory Issues Associated with Preharvest Food Safety: European Union Perspective.

Free movement of safe and wholesome food is an essential aspect of any society. This article contains an updated description of the regulatory issues associated with preharvest food safety within the European Union. Salmonella, Campylobacter, Trichinella, antimicrobial resistance, and bovine spongiform encephalopathy are dealt with in detail. Moreover, Cysticercus bovis/Taenia saginata, Toxoplasma, Yersinia, verotoxigenic/shigatoxigenic Escherichia coli, Listeria, and foodborne viruses are briefly covered. The article describes how the focus in the European Union is changing to involve a supply chain view with a focus on cost-effectiveness. The precautionary principle-as well as the use of private standards as an instrument to ensure compliance-is dealt with. In addition, actions in the pipeline are presented and discussed.

Cumplimiento de normas microbiológicas en productos alimenticios comercializados en la red de mercados de alimentos del estado Nueva Esparta, Venezuela (período 2006-2014) / Compliance of microbiological norms in food products commercialized in the markets of Nueva Esparta state, Venezuela during the years 2006 to 2014

El suministro de suficientes alimentos es prioritario para garantizar la seguridad alimentaria de una población. También es importante corroborar que sean de calidad e inocuos, para que no causen daño al consumirlos cuando se preparen de acuerdo al uso previsto. Esta investigación verifica si 101 lotes (370 unidades de muestra) de alimentos envasados (harina de maíz, leche en polvo, pasta alimenticia, mortadela, salchicha cocida, carne congelada, pollo congelado, leche UHT, atún enlatado y carne de almuerzo) comercializados en el Estado Nueva Esparta durante los años 2006 a 2014, cumplían requisitos microbiológicos indicados por normas venezolanas. Las muestras fueron captadas por Inspectores de Salud Pública (MPPS). Para los análisis se aplicaron procedimientos de normas COVENIN y FONDONORMA. Cumplieron los requisitos considerados todas las muestras de pasta alimenticia, mortadela, pollo congelado, atún en conserva y carne de almuerzo. Sin embargo, dos lotes de leche UHT y otros dos de carne congelada presentaron recuentos de aerobios mesófilos superiores a las estipulaciones en alguna de las unidades analizadas. Por otra parte, tres de los nueve lotes de salchichas cocidas incumplieron alguno de los requisitos con carácter de recomendación, igualmente 5 de los 16 lotes de harina de maíz (recuentos de mohos) y 10 de los 17 de leche en polvo (recuentos de esporas termófilas). Se concluye que estos incumplimientos pudieran estar ocasionados por fallas de control durante la cadena de producción, re-envasado, almacenamiento o comercialización bien sea de materias primas o de productos terminados.

Enough food supply is a priority to guarantee the food security of a country´s residents. It is also important to supervise that they are harmless for human consumption. This study verifies if 370 packed foods (corn flour, powdered milk, spaghetti, bologna, frozen meat and chicken, pork sausage, UHT milk, canned tuna and luncheon meat), that belonged to 101 production lots commercialized during the years 2006 to 2014 in Nueva Esparta state (Venezuela), fulfill microbiological specifications indicated by Venezuelan norms. Samples were picked up by public health inspectors. For analysis the COVENIN and FONDONORMA procedures were used. All the spaghetti, bologna, frozen chicken, canned tuna and luncheon meat samples complied with the norms. Nevertheless, two UHT milk´s production lots and other two of frozen meat showed total aerobic plate counts higher than the recommended limits. By the other hand, 9 pork sausage´s production lots failed to fulfill a few norms, just as 5 of 16 corn flour lots (molds counts), and 10 of 17 powdered milk production lots (thermophiles spore counts). In conclusion, the nonfulfillment of norms detected, particularly in corn flour and powdered milk samples, are caused by not performing proper controls during the production chain and commercialization of raw materials or finished products.

Avaliação das condições higienicossanitárias e análise de parâmetros microbiológicos, físico-químicos e sensoriais de filés de Polaca do Alasca (Gadus chalcogrammus) congelados expostos à venda em supermercados da Grande São Paulo / Evaluation of hygienic-sanitary conditions and analysis of microbiological, chemical and physico-chemical parameters of Walleye Pollock (Gadus chalcogrammus) frozen fillets exposed for sale in supermarkets of Greater São Paulo

Introdução - O pescado é amplamente utilizado para a produção de alimentos à base de matéria-prima de origem animal. Nas últimas décadas, inovações tecnológicas possibilitaram o aumento na comercialização de pescado na forma de filé congelado, tornando o controle de temperatura durante a cadeia de produção essencial para a manutenção da sua qualidade. A importação de pescado, inclusive da Polaca do Alasca, vem crescendo ano a ano, sendo os supermercados e hipermercados, da Região Metropolitana de São Paulo, responsáveis por 49,0 por cento de toda a demanda nacional. Objetivos - Avaliar as condições higienicossanitárias de pescado congelado e embalado exposto à venda em gôndolas de supermercados da Grande São Paulo, de acordo com a legislação vigente. Métodos - A pesquisa foi desenvolvida com base em duas abordagens: estudo de campo e laboratorial. Foram selecionados 30 supermercados de 4 municípios da região da Grande São Paulo para aplicação de checklist de avaliação das condições higienicossanitárias do produto e dos equipamentos de exposição e para a coleta de amostras, no período de 7 a 29 de setembro de 2013. Foram coletadas 30 amostras, sendo cada amostra constituída por 3 embalagens de 1 kg de filé de Polaca do Alasca congelado de uma mesma marca, lote, data de fabricação e validade; representando 3 kg por amostra e totalizando 90 kg de produto analisado. Uma parte das amostras, 30 embalagens de 1 kg, foi acondicionada em caixas isotérmicas com temperatura controlada e encaminhada ao laboratório da Faculdade de Medicina Veterinária e Zootecnia da USP para realização das análises microbiológicas (Staphylococcus coagulase positiva e Salmonella spp). As demais 60 embalagens de 1k foram encaminhadas, sob as mesmas condições, ao laboratório do Instituto de Pesca para realização das análises físico-químicas (pH, N-BVT e N-TMA) e sensoriais (colorimetria e textura). Resultados - As principais não conformidades encontradas no checklist, em ordem decrescente, foram: presença de cristais de gelo (100,0 por cento ) e temperatura abusiva dos produtos acima de -12°C (100,0 por cento ); ausência do carimbo do SIF (83,3 por cento ); falta de veracidade na temperatura indicada no termômetro do equipamento (66,6 por cento ) e presença de restos de alimento no fundo dos equipamentos (50,0 por cento ). As análises físico-químicas para o N-BVT e N-TMA; e, as análises microbiológicas para pesquisa de Salmonella spp em 25 gramas e contagem de Staphylococcus coagulase positiva indicaram 100,0 por cento de conformidade com a legislação vigente. A totalidade das amostras apresentou-se não conforme para o parâmetro pH, com medições que variaram de 6,86 a 8,57. Nas análises sensoriais encontraram-se valores de firmeza do filé de 9,02 a 2,52 N, com uma média de 5,3 ± 1,6 N e a colorimetria indicou que os filés de Polaca do Alasca encontravam-se escurecidos e amarelados. Conclusão - A aplicação do checklist indicou deficiências na manutenção da temperatura e na operação das gôndolas de exposição, não proporcionando as condições ideais para a manutenção do pescado congelado durante o seu armazenamento. Embora os resultados das análises microbiológicas tenham demonstrado que os produtos estivessem próprios para o consumo, as análises físico-químicas, em específico os parâmetros referentes ao pH, não estavam de acordo com os valores determinados pela legislação vigente

Introduction - Fish products are widely used for food production based on raw material of animal origin. In the last decades, technological innovations enabled a raise in the commercialization of frozen fish fillets that turned the temperature control throughout the food chain into essential for its quality maintenance. The import trade of fish products, amongst them the Walleye Pollock, is increasing year after year, being the supermarkets and hypermarkets of São Paulos Metropolitan Region responsible for 49,0 per cent of all Brazilian imported fish products demand. Objective - To evaluate the hygienic-sanitary conditions of packaged frozen fish exposed for sale in supermarkets of Greater São Paulo in accordance with legal regulations. Methodology - This study was based upon two approaches: case study research and laboratory analysis. It was selected 30 supermarkets of four counties of the Greater São Paulo region for the evaluation of products and equipments hygienic-sanitary conditions by the application of a specific checklist and sample collection, from 7 to 29 September 2013. It was collected 30 samples, which one comprised of 3 - 1 kg packages of Walleye Pollock frozen fillets from the same brand, batch number, manufacturing and expiration date, representing 3 kg by sample and totaling 90 kg of analyzed product. A share of these samples, 30 - 1 kg packages, was accommodated and transported in temperature-controlled isothermal box to the Faculty of Veterinary Medicine and Animal Science of USP laboratory for the microbiological (Coagulase positive Staphylococci and Salmonella spp) analysis. The other 60 - 1kg packages were sent, under the same conditions, to the Fishery Institute for physico-chemical (pH, N-BVT and N-TMA and sensory (colorimetry and texture) analysis. Results - The non-compliance acts more frequently observed in the checklist, in descending order, were: presence of ice crystals (100,0 per cent ) and abusive temperature above - 12°C (100,0 per cent ) of the products, absence of SIF imprint (83,3 per cent ); lack of truthfulness in the temperature indicated on the equipment thermometer (66,6 per cent ) and presence of food remains at the bottom of the equipment (50,0 per cent ). The physico-chemical analysis for N-BVT and N-TMA; and, the microbiological analysis for Salmonella spp/25 g and the coagulase positive Staphylococci counts indicated 100,0 per cent of compliance with legal regulations. The totality of the samples were inadequate for the pH parameter, with measurements ranging from 6,86 to 8,57. The sensory analysis shown values of fillet firmness of 9,02 to 2,52 N, in an average of 5,3 &177; 1,6 N and the colorimetry indicated that the walleye pollock fillets were darkened and yellowish. Conclusion - The checklist results pointed out to deficiencies in controlling the temperature and freezers operations and did not offer the ideal conditions to frozen fishs quality maintenance throughout its storage. Although the microbiological analysis results showed that the frozen fish fillets were appropriate for consumption, the physic-chemical analysis, particularly the pH parameters, were not in accordance with values indicated in the current regulation

Evaluation of VIDAS Listeria monocytogenes Xpress (LMX) for the detection of Listeria monocytogenes in a variety of foods: First Action 2013.11.

The VIDAS Listeria monocytogenes Xpress (LMX) is an automated rapid screening enzyme immunoassay for the detection of Listeria monocytogenes in food products. The VIDAS LMX method was compared in a multi-laboratory collaborative study to AOAC Official Method 993.12 Listeria monocytogenes in Milk and Dairy Products reference method following current AOAC guidelines. A total of 14 laboratories participated, representing government and industry, throughout the United States. One matrix, queso fresco (soft Mexican cheese), was analyzed using two different test portion sizes, 25 and 125 g. Samples representing each portion size were artificially contaminated with L. monocytogenes at three levels: an uninoculated control level [0 colony forming units (CFU)/test portion], a low inoculum level (0.2-2 CFU/test portion), and a high inoculum level (2-5 CFU/test portion). For this evaluation, 1800 unpaired replicate test portions were analyzed by either the VIDAS LMX or AOAC 993.12. Each level was analyzed using the Probability of Detection (POD) statistical model. For the low-level inoculated test portions, difference in collaborator POD (dLPOD) values of 0.04, (-0.08, 0.15) and 0.01, (-0.10, 0.13), with 95% confidence intervals, were obtained, respectively, for 25 and 125 g test portions. The range of the confidence intervals for dLPOD values for both the 25 and 125 g test portions contain the point 0.0 indicating no statistically significant difference in the number of positive samples detected between the VIDAS LMX and the AOAC method. In addition to Oxford Agar (OXA), VIDAS LMX test portions were confirmed using Agar Listeria Ottavani and Agosti (ALOA), a proprietary chromogenic agar for the identification and differentiation of L. monocytogenes and Listeria species. No differences were observed between the two selective agars. The VIDAS LMX method, with the optional ALOA agar confirmation method, was adopted as Official First Action status for the detection of L. monocytogenes in a variety of foods.

Influence of moisture content on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating.

The influence of moisture content during radio-frequency (RF) heating on heating rate, dielectric properties, and inactivation of foodborne pathogens was investigated. The effect of RF heating on the quality of powdered red and black pepper spices with different moisture ranges was also investigated. Red pepper (12.6%, 15.2%, 19.1%, and 23.3% dry basis, db) and black pepper (10.1%, 17.2%, 23.7%, and 30.5% db) inoculated with Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium were treated in a RF heating system with 27.12 MHz. The heating rate of the sample was dependent on moisture content up to 19.1% (db) of red pepper and 17.2% (db) of black pepper, but there was a significant decrease in the heating rate when the moisture content was increased beyond these levels. The dielectric properties of both samples increased with a rise in moisture content. As the moisture content increased, treatment time required to reduce E. coli O157:H7 and S. Typhimurium by more than 7 log CFU/g (below the detection limit, 1 log CFU/g) decreased and then increased again without affecting product quality when the moisture content exceeded a level corresponding to the peak heating rate. RF treatment significantly (P<0.05) reduced moisture content of both spices. These results suggest that RF heating can be effectively used to not only control pathogens but also reduce moisture levels in spices and that the effect of inactivation is dependent on moisture content.

Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek.

Leek (Allium ampeloprasum var. porrum) is one of Belgium's most important outdoor vegetables, mainly cultivated for its white shaft. Fermentation of leek offers opportunities in view of biomass valorization and product diversification. This study deals with the implementation and validation of starter cultures to perform controlled leek fermentations and to ensure a high quality of the end-products. Therefore, a thorough study of the fermentation microbiology and the influence of three starter culture strains (Lactobacillus plantarum IMDO 788, Lactobacillus sakei IMDO 1358, and Leuconostoc mesenteroides IMDO 1347) on the metabolite kinetics of leek fermentation and antioxidant properties of leek was performed. Overall, the application of lactic acid bacteria starter cultures resulted in a fast prevalence of the species involved, coupled to an accelerated acidification. Of the three starter cultures tested, the mixed starter culture of L. plantarum IMDO 788 and L. mesenteroides IMDO 1347 was most promising, as its application resulted in fermented leek of good microbiological quality and in a more extensive carbohydrate consumption, whereby diverse end-metabolites were produced. However, high residual fructose concentrations allowed yeast outgrowth, resulting in increased ethanol and glycerol concentrations, and indicated the lack of a prevailing strictly heterofermentative LAB species. The antioxidant capacity of fermented leek samples, as measured with the oxygen radical absorbance capacity assay, increased when starter cultures were used, whereas with regard to 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, only leek fermented with L. sakei IMDO 1358 scored higher than spontaneously fermented leek. The total phenolic content was not influenced by the use of starter cultures, while the S-alk(en)yl-L-cysteine sulfoxides content decreased strongly. A preliminary sensory analysis revealed that the spontaneously fermented leek and the one obtained with the mixed starter culture were preferred by consumers, emphasizing again the importance of microbial successions in vegetable fermentations.

Avaliação da presença de microrganismos indicadores higiênico-sanitários em alimentos servidos em escolas públicas de Porto Alegre, Brasil / Evaluation of the presence of hygienic and sanitary indicator microorganisms in food served in public schools in Porto Alegre, Brazil

Este estudo tem por objetivo avaliar a presença de microrganismos indicadores higiênico-sanitários em amostras de alimentos servidos em escolas públicas de Porto Alegre. Foram analisados todos os alimentos servidos na refeição do turno da visita, quanto à presença de Escherichia coli, Staphylococcus coagulase positiva, Salmonella sp. e Shigella sp. No total de 196 alimentos analisados de 120 escolas, 4 apresentavam contagem de Escherichia coli acima do permitido e dois tinham a presença de Staphylococcus coagulase positiva. Os gêneros Shigella e Salmonella não foram encontrados. Foi observado que a maioria das escolas estudadas servia alimentos dentro de padrões higiênico-sanitários adequados. Foi evidenciado que somente escolas municipais contavam com a orientação de responsável técnico pela alimentação escolar. Das escolas estaduais 60% nunca haviam recebido visita de nutricionista nas quais foram encontrados procedimentos em desacordo com as exigências da legislação. Na maioria das escolas, os alimentos servidos estavam dentro de padrões adequados, porém os problemas detectados demonstram a necessidade da implantação das Boas Práticas no ambiente escolar.

The objective of this study was to evaluate the presence of hygienic and sanitary indicator microorganisms in samples of food served in public schools in Porto Alegre. All the food served in the meal of the session visited was analyzed for Escherichia coli, coagulase-positive Staphylococcus, Salmonella sp. and Shigella sp. Of the total of 196 food products analyzed in 120 schools, 4 contained and Escherichia coli score above the permitted level, and 2 contained coagulase-positive Staphylococcus. Neither Shigella nor Salmonella genus were detected. In the majority of schools studied, it was found that food was of an adequate hygienic-sanitary standard. However, only municipal schools had the supervision of a technician responsible for school food. In the state schools, 60% had never been visited by a nutritionist and in these schools several procedures failed to comply with legal requirements. In most of the schools studied, the food served to students was within adequate standards, though the problems detected revealed the need for the implementation of Best Practices in the school environment.

Análisis de la calidad microbiológica y potencial presencia de Listeria monocytogenes en pulpas de guanábana (Annona muricata), mango (Mangifera indica) y maracuyá (Passiflora edulis) costarricenses / Analysis of the microbiological quality and potential presence of Listeria monocytogenes in custard apple (Annona muricata), mango (Mangifera indica) and passion fruit (Passiflora edulis) pulps from Costa Rica

El objetivo del presente trabajo fue el determinar algunos de los indicadores de vida útil, higiene y condiciones del proceso y almacenamiento, la asociación entre la pulpa de la fruta y microorganismos patógenos de pulpas de guanábana, mango y maracuyá provenientes de las principales cadenas de supermercados de la gran área metropolitana (GAM) de San José, Costa Rica, así como examinar la potencial presencia de Listeria monocytogenes en ellas. Se analizó un total de 60 muestras, a las cuales se les determinó su pH así como su recuento total aerobio, recuento de mohos y levaduras, bacterias lácticas, número más probable de coliformes totales y fecales y la presencia o ausencia de Listeria monocytogenes en 25 g del producto. Los rangos de pH encontrados en las pulpas variaron entre 3,1 y 3,9 y los recuentos obtenidos fueron relativamente bajos a excepción de los provenientes de una industria. Ninguna de las muestras analizadas presentó coliformes totales ni fecales. Se confirmó la presencia de Listeria monocytogenes en tres muestras, todas provenientes de la industria C. Los bajos recuentos obtenidos pueden deberse a la adición de sustancias preservantes pero también porque son productos pasteurizados; la falta de estos dos elementos puede significar la presencia de bacterias tan peligrosas como Listeria monocytogenes.

The objective of this work was to determine some of the indicators associated to shelf life, hygiene, process and storage conditions for some of custard apple, mango and passion fruit pulps distributed by the main supermarket chains of the Metropolitan Area of San José, Costa Rica, as well as to examine the potential presence of Listeria monocytogenes in them. Sixty fruit pulp samples were analyzed. Tests included pH determination, total aerobic plate count, yeasts and mold count, lactic bacteria count, total and fecal most probable number and the presence/absence of Listeria monocytogenes in 25 g of the product. Fruit pulp’s pH ranged between 3,1 and 3,9, and the microbiological counts obtained were relatively low except for one industry. None of the samples analyzed presented total or fecal coliforms. The presence of Listeria monocytogenes was confirmed in three samples, all of them coming from industry C. Low microbiological counts obtained may be due to the addition of preserving substances and to the pasteurization of some of the products; lack of these two elements may allow the presence of dangerous bacteria such as Listeria monocytogenes.

Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: influence on the dynamics of microbial populations and physical-chemical properties.

Spontaneous cocoa bean fermentations carried out in a novel-design 40-kg-capacity stainless steel tank (SST) was studied in parallel to traditional Brazilian methods of fermentation in wooden boxes (40-kg-capacity wooden boxes (WB1) and 600-kg-capacity wooden boxes (WB2)) using a multiphasic approach that entailed culture-dependent and -independent microbiological analyses of fermenting cocoa bean pulp samples and target metabolite analyses of both cocoa pulp and cotyledons. Both microbiological approaches revealed that the dominant species of major physiological roles were the same for fermentations in SST, relative to boxes. These species consisted of Saccharomyces cerevisiae and Hanseniaspora sp. in the yeast group; Lactobacillus fermentum and L. plantarum in the lactic acid bacteria (LAB) group; Acetobacter tropicalis belonging to the acetic acid bacteria (AAB) group; and Bacillus subtilis in the Bacillaceae family. A greater diversity of bacteria and non-Saccharomyces yeasts was observed in box fermentations. Additionally, a potentially novel AAB belonging to the genus Asaia was isolated during fermentation in WB1. Cluster analysis of the rRNA genes-PCR-DGGE profiles revealed a more complex picture of the box samples, indicating that bacterial and yeast ecology were fermentation-specific processes (wooden boxes vs. SST). The profile of carbohydrate consumption and fermentation products in the pulp and beans showed similar trends during both fermentation processes. However, the yeast-AAB-mediated conversion of carbohydrates into ethanol, and subsequent conversion of ethanol into acetic acid, was achieved with greater efficiency in SST, while temperatures were generally higher during fermentation in wooden boxes. With further refinements, the SST model may be useful in designing novel bioreactors for the optimisation of cocoa fermentation with starter cultures.

Association between milking practices and psychrotrophic bacterial counts in bulk tank milk / Asociación entre prácticas de ordeño y recuento de organismos psicrótrofos en leche de tanque de frío

The objective of this work was to determine on-farm risk factors for psychrotrophic bacterial counts in bulk tank milk from dairy farms in Argentina. Raw milk samples from bulk tanks of 27 dairy farms were examined for total psychrotrophic counts (TPC), proteolytic psychrotrophic counts (PPC) and lipolytic psychrotrophic counts (LPC) (dependent or outcome variables). A survey recording infrastructure conditions, milking equipment and milking management (independent variables) was performed. Bivariate association proofs and logistic regression analyses were used to determine association between independent variables and psychrotrophic bacterial counts. Milk cooled in plate heat exchangers or barrel tanks were 16.39 and 10.52 times more likely to yield TPC and PPC above the standard established for high quality milk compared with milk cooled in bulk tanks, respectively. Periodic cleaning of cooling tanks (3 times a week or daily) was associated with lower TPC (approximately 1.5 log CFU/ml) than weekly cleaning frequency and farms where milkers did not wash their hands during milking time were 7.81 times more likely to have higher PPC. No association was found between LPC and any of the independent variables. The only variable associated with TPC and PPC in a logistic regression model was the refrigeration system used on the farm. Dairy farms that possessed bulk milk cooling tanks yielded the lowest bacterial counts. Results of this study highlight the importance of both the type of cooling system used on the farm and its adequate hygienic maintenance for obtaining low pshychrotrophic counts at dairy farm.

El objetivo del trabajo fue determinar los factores de riesgo para altos recuentos de organismos psicrótrofos en leche de tanques de tambos de la Argentina. Se examinaron muestras de leche cruda de tanques de frío de 27 tambos, y se realizó el recuento de organismos psicrótrofos totales (PT), de psicrótrofos proteolíticos (PP) y de psicrótrofos lipolíticos (PL) (variables dependientes). Se realizó una encuesta para registrar las condiciones de infraestructura, el equipo de ordeño y las prácticas de ordeño (variables independientes). Se utilizaron pruebas bivariadas de asociación y regresión logística para determinar la asociación entre las variables independientes y los recuentos de organismos psicrótrofos. La leche enfriada en sistemas de placas de intercambio o tanques tipo cuba tuvo una probabilidad mayor de dar recuentos elevados de PT y PP (16,39 y 10,52) comparada con la enfriada en tanques tipo "panza fría". La limpieza periódica del equipo de frío (3 veces por semana o diariamente) se asoció con bajos recuentos de PT (aproximadamente 1,5 log de UFC/ml). Los tambos cuyos ordeñadores no se higienizaban las manos durante el ordeño tuvieron una probabilidad 7,81 veces mayor de tener recuentos elevados de PP. No se encontró asociación entre el recuento de PL y las variables independientes. La única variable asociada con los recuentos de PT y PP en el modelo de regresión logística fue el sistema de enfriamiento utilizado en el tambo. El tipo de sistema de refrigeración usado y su adecuado mantenimiento higiénico son importantes para la obtención de leche con baja carga de organismos psicrótrofos en el tambo.

GIV noroviruses and other enteric viruses in bivalves: a preliminary study.

We evaluated the presence of the enteric viruses: norovirus, adenovirus, enterovirus, astrovirus, hepatitis A virus, and hepatitis E virus in bivalves using nested PCR methods and cell culture assays. Noroviruses GII.4 and GIV.1, adenoviruses types 1 and 2, hepatitis A, and echovirus type 7 were detected in the shellfish tested, which were often co-infected. This is the first study to detect such a high level of viral contamination in Italian mussels (up to four different viral groups in a single sample), and the first to document the presence of GIV NoV in shellfish.

[Cost-benefit analysis in setting up limitation standards of aflatoxins in foods].

OBJECTIVE: To explore a reasonable limitation standard for aflatoxins in foods to protect the health of people in China with a cost-benefit analysis. METHODS: A traditional mathematical model and MOE (margin of exposure) method was used to assess the effect of different limiting standards on health for total aflatoxins and aflatoxin B1 in peanut, corn and rice, and the loss of foods under different limiting standard levels was also calculated. RESULTS: The change of limiting standards for total aflatoxins and aflatoxin B1 in peanut and corn might have no significant influence on reducing the prevalence of liver cancer in China, but the loss of foods was significantly different. The change of limiting standards for total aflatoxins and aflatoxin B1 in ice might have significant influence both on reducing liver cancer and losing foods. CONCLUSION: The following limiting standards is advisable: 20 microg/kg for total aflatoxins and 15 microg/kg for Aflatoxin B1 in peanut and its products, 20 microg/kg for total aflatoxins and 15 microg/kg for aflatoxin B1 in corn, 10 microg/kg for total aflatoxins and 5 microg/kg or 10 microg/kg for aflatoxin B1 in rice.

Enfermedades transmitidas por los alimentos: Análisis del riesgo microbiológico / Risk analysis of foodborne diseases: Microbial risk assessment

The basic goals of risk assessment include the following: to identify potentially hazardous situations and apply appropriate methods to estimate the likelihood that a hazard occurs. In The uncertainty in that estimate, to provide alternative solutions to reduce the risk, estimate the effectiveness of those solutions, provide information to base a risk management decision, and estimate the uncertainty associated with the analysis. Risk analysis provides the rational framework for assembling and then analysing the evidence relating to risk and presenting the results in a form that is easy to understand and then act upon fairly and effectively. Progress made is no excuse for arrogance. The present review is definitely not designed as the last word on risk analysis for foodborne diseases. Rather, this review has been designed to continue an evolving and necessary process and to provide a reference point that indicates the state of development in 2010.

Las metas básicas del análisis de riesgo incluyen las siguientes: identificar las situaciones potencialmente peligrosas, aplicar los métodos apropiados para estimar la probabilidad que un peligro ocurra, y en la incertidumbre en esa estimación, proporcionar las soluciones alternativas para reducir el riesgo, estimar la eficacia de esas soluciones, proporcionar la información sobre las que se base una decisión de la gestión de riesgos, y estimar la incertidumbre asociada a la evaluación. El análisis de riesgos constituye un sistema de referencia coherente para reunir y analizar indicios sobre los factores de riesgo, y también para presentar los resultados de modo inteligible y obrar después eficazmente. Pero los progresos realizados no pueden excusar la arrogancia. La presente revisión no pretende sentar cátedra sobre el análisis de riesgo microbiano, más bien está pensado como una etapa más de un proceso necesario y permanente, como un jalón que describe el estado de cosas en 2010.

Avaliação físico-química e microbiológica do leite UHT comercializado em três países do Mercosul (Brasil, Argentina e Paraguai) / Physico-chemical and microbiological evaluation of UHT milk commercialized in three Mercosul countries (Brazil, Argentina and Paraguay)

Com o objetivo de avaliar a qualidade físico-química e microbiológica do leite UHT comercializado em três países do Mercosul, as amostras de 04 marcas diferentes vendidas nas cidades de Foz do Iguaçu (Brasil), de Puerto Iguazú (Argentina) e de Ciudad del Este (Paraguai) foram submetidas a determinação de matéria gorda, acidez, estabilidade ao etanol 68%, 72%, 76% e 80%, extrato seco total e extrato seco desengordurado, pH, densidade e crioscopia, além da contagem de microrganismos mesófilos e psicrotróficos. Na avaliação físico-química do leite UHT conclui-se que um número significativo de amostras apresentou-se fora dos padrões de qualidade para gordura, extrato seco desengordurado, densidade e crioscopia; os leites analisados exibiram resistência (estabilidade) ao etanol a 68%, salvo uma das marcas do Brasil; médias de valores de pH estavam adequados para as marcas de leite do Brasil, e valores elevados nas marcas de leite do Paraguai. Quanto aos resultados das análises microbiológicas, 37,5% das amostras do Brasil, 62,5 % das amostras da Argentina e 12,5% das amostras do Paraguai apresentaram valores acima dos valores limites para microrganismos mesófilos. Quanto às análises de psicrotróficos, 50% das amostras do Brasil e da Argentina, assim como 100% das amostras do Paraguai apresentaram-se fora dos padrões estabelecidos pela legislação.

With the aim to evaluate the physico-chemical and microbiological quality of UHT milk commercialized in three countries of Mercosul, samples of four different brands were acquired in each city (Foz do Iguaçu - Brazil, Puerto Iguazú - Argentina and Ciudad del Este - Paraguay) and submitted to the following analysis: fat content, titratable acidity, milk ethanol stability (with the following ethanol concentrations: 68, 72, 76 and 80%), total dry extract and no fat dry extract, pH, density and freezing point. Counts of mesophilic and psychrotrophic microorganisms were already done. In the physico-chemical evaluation of UHT milk, a significant number of samples were in disagree with the established patterns for fat content, no fat dry extract, density and freezing point. Except one brand from Brazil, milk samples showed stability to 68% ethanol. pH averages of Brazilian milk were in agree with the patterns and highest values were observed in samples acquired on Paraguay. Observing the microbiological analysis, 37.5%, 62.5% and 12.5% of samples acquired from Brazil, Argentina and Paraguay, respectively, showed counts above the established patterns for mesophilic microorganisms. Counts of psychrotrophic microorganisms were in disagree with the established patterns in 50%, 50% and 100% of samples from Brazil, Argentina and Paraguay, respectively.

Evaluación microbiológica de alimentos listos para consumo procesados por pequeñas industrias costarricenses / Microbiological evaluation of ready-to-eat foods manufactured by small Costa Rican industries

Los alimentos listos para su consumo (ALC) son alimentos procesados que pueden consumirse sin ningún tratamiento térmico adicional, lo que ha incrementado su popularidad. El objetivo de este estudio fue determinar la inocuidad y calidad microbiológica de 90 ALC producidos por pequeñas industrias costarricenses, con el fin de evaluar el riesgo para la salud pública. Se analizaron 26 encurtidos, 18 aderezos, 18 ensaladas, 12 dulces en conserva y 16 antipastos. A cada muestra se le determinó el pH y la presencia por cultivo de indicadores de calidad microbiológica y de patógenos (Salmonella, Listeria monocytogenes, Clostridium perfringens, C. botulinum y Bacillus cereus); además, se investigó por PCR la presencia de genes que codifican por las toxinas de C. botulinum y C. perfringens. Un 37% de las muestras tuvo un nivel de acidez que podría permitir la proliferación de patógenos (pH >4.5). En general, los indicadores de vida útil fueron aceptables, siempre y cuando los ALC se mantengan en condiciones de temperatura y humedad adecuadas. Un 64% de las muestras presentó valores de coliformes totales que sugieren mala higiene en su elaboración (NMP/g >1000), que se confirma con el hallazgo de coliformes fecales en el 56% y que las hace inaceptables para el consumo humano. Todos los cultivos para patógenos fueron negativos, excepto cuatro para B. cereus. No se detectaron toxinas de C. botulinum y solo una muestra fue positiva para el PCR de C. perfringens. Este estudio evidencia una importante contaminación fecal en ALC, una situación indeseable y totalmente prevenible si se practican técnicas adecuadas de manejo de alimentos, de higiene y se presta mayor atención a los puntos críticos de control.

Ready-to-eat (RTE) foods are processed foodstuffs which have gained popularity in recent times because they can be ingested without further thermic treatments. In this work, the microbiological quality and safety of 90 samples of RTE foods manufactured by small Costa Rican industries was determined to evaluate whether they represent a Public Health risk. Twenty-six samples of pickled vegetables, 18 dips, 18 salads, and 12 sweet treats were studied. Each sample was analyzed with regard to its pH, the presence of culturable microbiological quality indicators and recognized foodborne pathogens (Salmonella, Listeria monocytogenes, Clostridium perfringens, C. botulinum, and Bacillus cereus) Selected genes encoding toxins of C. botulinum and C. perfringens were screened by PCR. Thirty-seven percent of the samples had a level of acidity that could allow the growth and proliferation of bacterial pathogens (pH >4.5). The shelf-life indicators were acceptable but only if the RTE foods are kept at adequate conditions of temperature and humidity. Sixty-four percent of the RTE foods had total coliforms values that evidence inadequate hygiene practices during its elaboration (MPN/g >1000). This result was confirmed by the finding of fecal coliforms in 56 % of the samples, which, by the way, are inacceptable for human consumption. All cultures for pathogens were negative, except for 4 samples that contained B. cereus. Toxins of C. botulinum were not detected and one single sample was positive for the PCR for C. perfringens. The elevated degree of fecal contamination detected in the RTE could be prevented by means of good manufacturing practices, better hygiene measures and a deeper attention to critical control points.

Aspectos citológicos e microbiológicos do leite em propriedades no sistema orgânico de produção / Cytological and microbiological aspects of milk in farms with an organic system of production

A produção de leite no sistema orgânico tem despertado o interesse dos produtores rurais, pelo aumento de consumo de produtos naturais. Estudaram-se os aspectos citológicos e microbiológicos do leite no sistema orgânico de produção em quatro propriedades no município de Botucatu, SP, utilizando métodos como CMT, exame microbiológico das amostras positivas, contagem de células somáticas (CCS/mL de leite) e Contagem de Unidades Formadoras de Colônias (UFC de microrganismos mesófilos/mL de leite) em amostras individuais de leite em animais com pelo menos um teto positivo ao CMT. Foi também realizado a CCS/mL de leite e UFC/mL de leite, e exame microbiológico de amostras de leite do conjunto (tanque) de cada propriedade. Das 150 glândulas mamárias examinadas, 66 (44,00 por cento) amostras foram positivas ao CMT, com isolamento de Corynebacterium bovis em 37,90 por cento, Staphylococcus aureus (18,20 por cento), S. epidermidis (15,20 por cento), Streptococcus uberis (3,00 por cento) e S. dysgalactiae (3,00 por cento), e isolamento de mais de um agente bacteriano em 7,60 por cento das amostras. Os valores de CCS/mL das amostras do leite de conjunto estiveram dentro dos limites de normalidade em três das quatro propriedades (< 400x10³), por outro lado considerando a UFC/mL em três das quatro propriedades observou-se altos índices (8,5x10(5); 1,5x10(6); 4,1x10(5)). Obteve-se o isolamento de microrganismos ambientais, como Escherichia coli e Pseudomonas aeruginosa, sugerindo a contaminação do leite durante ou após a ordenha, o que reforça a importância de atividades de educação sanitária para obtenção higiênica do leite.

Nowadays, farmers have great interest in milk production within an organic system due to the consumers' claim for natural products. The purpose of this paper was to study the cytological and microbiological quality of milk produced by four farms in the county of Botucatu, SP, which use organic system management. A total of 150 mammary gland milk samples were tested by CMT and Somatic Cell Count (SCC/mL milk), microbiological examination, and Colony Former Unit Count (CFU mesophile microrganisms/mL milk). From these individual milk samples, 66 (44.0 percent) were CMT positive. Corynebacterium bovis was isolated from 37.9 percent milk samples, Staphylococcus aureus from 18.2 percent, S. epidermidis from 15.2 percent, Streptococcus uberis from 3.0 percent, and S. dysgalactiae from 3.0 percent. Association of at least two different bacteria species was observed in 7.6 percent samples. In respect to the whole milk of each farm, the SCC/mL values were in normal limits on three of them (i.e. lower than 400x10³), and considering the CFU/mL, on three farms high levels were observed (8,5x10(5); 1,5x10(6); 4,1x10(5)). From the individual milk samples, contagious mastitis pathogens were isolated predominantly, but environmental microorganisms were detected from the whole milk, as Escherichia coli and Pseudomonas aeruginosa, probably due to contamination during and/or after milking. The results suggest that more than mastitis problems, the four farms studied have hygienic deficiencies, what strengthens the importance of sanitary education to achieve a better milk hygiene quality.

Review on the toxicity, occurrence, metabolism, detoxification, regulations and intake of zearalenone: an oestrogenic mycotoxin.

Zearalenone (ZEA) is a mycotoxin produced mainly by fungi belonging to the genus Fusarium in foods and feeds. It is frequently implicated in reproductive disorders of farm animals and occasionally in hyperoestrogenic syndromes in humans. There is evidence that ZEA and its metabolites possess oestrogenic activity in pigs, cattle and sheep. However, ZEA is of a relatively low acute toxicity after oral or interperitoneal administration in mice, rat and pig. The biotransformation for ZEA in animals involves the formation of two metabolites alpha-zearalenol (alpha-ZEA) and beta-zearalenol (beta-ZEA) which are subsequently conjugated with glucuronic acid. Moreover, ZEA has also been shown to be hepatotoxic, haematotoxic, immunotoxic and genotoxic. The exact mechanism of ZEA toxicity is not completely established. This paper gives an overview about the acute, subacute and chronic toxicity, reproductive and developmental toxicity, carcinogenicity, genotoxicity and immunotoxicity of ZEA and its metabolites. ZEA is commonly found on several foods and feeds in the temperate regions of Europe, Africa, Asia, America and Oceania. Recent data about the worldwide contamination of foods and feeds by ZEA are considered in this review. Due to economic losses engendered by ZEA and its impact on human and animal health, several strategies for detoxifying contaminated foods and feeds have been described in the literature including physical, chemical and biological process. Dietary intakes of ZEA were reported from few countries from the world. The mean dietary intakes for ZEA have been estimated at 20 ng/kgb.w./day for Canada, Denmark and Norway and at 30 ng/kgb.w./day for the USA. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) established a provisional maximum tolerable daily intake (PMTDI) for ZEA of 0.5 microg/kg of body weight.