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The Canadian Food Inspection Agency (CFIA) is developing an establishment-based risk assessment model to categorize rendering plants that produce livestock feed ingredients (ERA-Renderer model) according to animal and human health risks (i.e., feed safety risks) and help in determining the allocation of inspection resources based on risk. The aim of the present study was to identify and select feed-safety-related factors and assessment criteria for inclusion in the ERA-Renderer model. First, a literature review was performed to identify evidence-based factors that impact the feed safety risk of livestock feed during its rendering processes. Secondly, a refinement process was applied to retain only those that met the inclusion conditions, such as data availability, lack of ambiguity, and measurability. Finally, an expert panel helped in selecting factors and assessment criteria based on their knowledge and experience in the rendering industry. A final list of 32 factors was developed, of which 4 pertained to the inherent risk of a rendering plant, 8 were related to risk mitigation strategies, and 20 referred to the regulatory compliance of a rendering plant. A total of 179 criteria were defined to assess factors based on practices in the Canadian rendering industry. The results of this study will be used in the next step of the model development to estimate the relative risks of the assessment criteria considering their impact on feed safety. Once implemented, the CFIA’s ERA-Renderer model will provide an evidence-based, standardized, and transparent approach to help manage the feed safety risks in Canada’s rendering sector.

Bioelectrical impedance analysis (BIA) is a body composition assessing technique for estimating body components; fat, and muscle mass, and body water (BW) by measuring the electrical resistance in ohm (Ω) of those components with response to the flow of a small electrical current through the body. Bioelectrical impedance analysis was used to investigate the relationships between segmental body composition, obesity and body mass index (BMI). The analysis in this study involved the use of InBody 370S equipment to conduct the body composition study of 48 adult participants (30 females and 18 males) at the Applied Science Private University (ASU) School of Pharmacy, Department of Clinical Nutrition and Dietetics, between October, 2019 and January, 2020, Jordan. Anthropometric parameters such as weight, height, body mass index (BMI), and waist-to-hip (W/H) ratio for each individual were measured. The values indicated that BMI of 26.5 for males and 25.42 for females and body composition such as body fat mass (BFM), protein, and visceral fat level (VFL) of females of BMI > 30 was 39.82 compared to 32.60 for males of the same category. The VFL for female individuals was higher than males (13.0 and 17.5) of the same BMI category. The results of BIA analysis, lean body mass, and body muscle mass were found to be significantly (p <0.05 ) correlated in obese adult females but not in obese males, where the body fat mass (BFM) of females with BMI > 30 was 39.82±4.35 compared to 32.6±3.67 for males of the same group. Additionally, the BFM (−3.86**), segmental muscle mass (SMM) was 0.784**, and total body water (TBW) of −0.658** were all indirectly correlated at (p <0.01) with the BIA impedance evaluated as Z(Ω) at 250 kHz. However, the lean mass of the left arm ( −0.662**) and left leg muscle (− 0.514**) were found to be significantly correlated (p < 0.01) and lower in identified obese females compared to non-obese individuals. The findings demonstrate the strong correlation between lean and fat segmental analysis values, and the level of obesity and segmental analysis for male and female individuals can be taken into consideration in obesity and disease prevention. [ABSTRACT FROM AUTHOR]

Simple Summary: In 2019, the Canadian Food Inspection Agency started the development of a risk assessment model for regulated inedible rendering plants in Canada that manufacture ingredients for use in livestock feed. The model is designed to assess the level of risk of each rendering plant to the health of livestock consuming the products used as feed as well as the health of humans eating food products derived from these animals. The output of the model will inform the risk-based allocation of the agency's inspection resources. The aim of the present study was to identify and select factors associated with rendering plant activities to be included in the risk assessment model based on the scientific literature and expert advice. A final list of 32 factors assessed by 179 evaluation criteria according to rendering practices was selected for inclusion in the model and will be used for the next development step, which will estimate the relative contribution of each criterion to the overall risk of a rendering plant. Once completed, this model will provide a systematic and evidence-based approach to help manage the animal and human health risks in the rendering sector. The Canadian Food Inspection Agency (CFIA) is developing an establishment-based risk assessment model to categorize rendering plants that produce livestock feed ingredients (ERA-Renderer model) according to animal and human health risks (i.e., feed safety risks) and help in determining the allocation of inspection resources based on risk. The aim of the present study was to identify and select feed-safety-related factors and assessment criteria for inclusion in the ERA-Renderer model. First, a literature review was performed to identify evidence-based factors that impact the feed safety risk of livestock feed during its rendering processes. Secondly, a refinement process was applied to retain only those that met the inclusion conditions, such as data availability, lack of ambiguity, and measurability. Finally, an expert panel helped in selecting factors and assessment criteria based on their knowledge and experience in the rendering industry. A final list of 32 factors was developed, of which 4 pertained to the inherent risk of a rendering plant, 8 were related to risk mitigation strategies, and 20 referred to the regulatory compliance of a rendering plant. A total of 179 criteria were defined to assess factors based on practices in the Canadian rendering industry. The results of this study will be used in the next step of the model development to estimate the relative risks of the assessment criteria considering their impact on feed safety. Once implemented, the CFIA's ERA-Renderer model will provide an evidence-based, standardized, and transparent approach to help manage the feed safety risks in Canada's rendering sector. [ABSTRACT FROM AUTHOR]

The aims of this research were to evaluate the effectiveness of a phage cocktail at reducing seven Shiga toxigenic Escherichia coli (STEC) serogroups on different food matrixes: mung bean sprouts (MBP), lettuce, and mung bean seeds (MBS) and to test the phage cocktail effectiveness to reduce E. coli O157 on Romaine and iceberg lettuce. To study the effect of the type of food matrix on the STEC phage cocktail effectiveness, a mixture of seven highly sensitive STEC strains designated as phage propagation strains (PPS) were used to adulterate Romaine lettuce, MBP, and MBS matrixes at a concentration of 105 logs CFU/g. A subsample of the treated MBS was germinated to assess STEC survival. Recovered STEC strains were confirmed using latex agglutination and PCR. To test the phage cocktail effectiveness to reduce E. coli O157:H7 on Romaine and iceberg lettuce, a mixture of four STEC strains (different than phage propagation strains, non‐PPS) at both low (103 CFU/g) and high (105 CFU/g) concentrations were used to spike the samples in scaled up trials for the purpose of potential commercialization. Phage treatments including a combination of STEC phage cocktail and chlorinated water treatment were then applied to lettuce in a simulated scaled‐up trial. STEC was assessed on the treated samples at different storage time and temperatures (0, 24, 48, and 72 hr at 2, 10 and 25°C). In the food matrix trial, the combination of STEC phage cocktail and chlorinated water‐reduced PPS (p < 0.001) STEC on lettuce by 2.1 log10 CFU/g and on MBP by 2.2 log10 CFU/g. However, isolates from all 7 STEC serogroups remained viable after phage treatment in both lettuce and MBP; particularly those associated with serogroup O111, O121, O103, and O145, while only a few colonies of serogroup O26, O45, and O157 were detected. Lettuce adulterated with low levels of 4 non‐PPS E. coli O157:H7 (103 CFU/g) achieved a reduction of 2.6–3.2 logs. While a reduction 1.7–2.3 logs was achieved by the phage cocktail when lettuce was inoculated with 105 CFU/g. Overall phage performance was more effective at 2 and 10°C and improved over storage time up to 72 hr. However, for MBS, the phage cocktail was not able to kill any of the STEC populations as all of them recovered during germination. [ABSTRACT FROM AUTHOR]

Several types of cheeses including white brined cheese have been linked to listeriosis outbreaks worldwide. This study aimed to (i) investigate the in vitro inhibitory activity of zinc oxide (ZnO) nanoparticles (NPs) at concentrations of 0.0125–0.1% against three Listeria monocytogenes strains at 10 or 37°C, (ii) evaluate the antimicrobial efficiency of chitosan‐based coating containing 1.0% ZnO NPs against L. monocytogenes on the surface or inside vacuum‐packaged white brined cheese at 4 or 10°C, and iii) determine the migration of ZnO NPs from the surface to the interior of cheeses using energy dispersive X‐ray analysis (EDX). The antimicrobial activity of ZnO NPs was higher at 37°C than at 10°C. The initial numbers (4.0 log CFU/ml) of two L. monocytogenes strains were reduced below detectable levels, while the third strain was reduced by 1.2 log CFU/ml at 37°C. At 10°C, the initial L. monocytogenes numbers were reduced by 0.4–1.9 log CFU/ml. Chitosan coating containing 1.0% ZnO NPs reduced L. monocytogenes numbers by 1.5 and 3.7 log CFU/g on the surface or by 0.9 and 1.5 log CFU/g in the interior of vacuum‐packed cheese stored at 10 or 4°C, respectively. The EDX results showed that ZnO NP levels remained constant on the cheese surface with no indication of migration into the cheese matrix at the end of storage. Practical Application: Chitosan and ZnO are antimicrobial agents and their combination in edible coatings has the potential for inactivating foodborne pathogens. Chitosan coating containing ZnO NPs can be used as an effective active packaging material to reduce numbers of L. monocytogenes in white brined cheese. [ABSTRACT FROM AUTHOR]

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It has been shown that deodorized yellow mustard powder has the potential to inhibit the growth of common foodborne pathogens such as Escherichia coli O157:H7 and Listeria monocytogenes in dry fermented sausages. However, the time needed to achieve a significant reduction could be longer than what a commercial process requires. In the present study, the effect of yellow mustard on a Salmonella cocktail in a pork sausage was determined to explore the potential use of this antimicrobial in pork sausage production. For this, yellow mustard powder was added to the pork sausage batter during manufacturing, and the sausage samples were analyzed for any effects on Salmonella, starter cultures, and physico-chemical characteristics. The results showed that the yellow mustard powder in the dry fermented sausage tested was able to achieve a 5-log reduction in numbers of Salmonella within 14 days of drying. The yellow mustard powder had no effect on the starter cultures and did not affect the water activity or pH of the dry fermented sausages, compared to the sausages without yellow mustard. [ABSTRACT FROM AUTHOR]

Escherichia coli O157:H7 can survive the dry fermented sausage manufacturing process. Compounds generated by enzymatic hydrolysis of glucosinolates present in ground mustard have shown potential antibacterial properties against E. coli O157:H7. In the present study, supercritical fluid chromatography (SFC) was used to investigate degradation products of 4-hydroxybenzyl glucosinolate (sinalbin), the major glucosinolate present in yellow mustard seed. Using SFC the concentration of the reactive component, 4-hydroxybenzyl isothiocyanate (PHBITC) was measured during the hydrolysis of sinalbin with myrosinase while imposing the temperature and pH regimen used for the fermentation phase of dry fermented sausage production. The PHBITC concentration grew to a maximum after 7 h and decreased rapidly. The concentration of 4-hydroxybenzyl alcohol increased rapidly to reach a maximum at 31 h and stayed at that level. The concentration of 4-hydroxybenzyl cyanate increased up to 24 h, then decreased to 65% of its maximum, and stayed constant. The stability of 4-hydroxybenzyl isothiocyanate in the presence of maltodextrin in this system was investigated. It was concluded that the major PHBITC loss in the mixture of the oil with maltodextrin occurred within the first 4 d of its storage. Practical Application: During the work 4-hydroxybenzyl isothiocyanate (PHBITC) was measured during the hydrolysis of sinalbin with myrosinase while imposing the temperature and pH regimen used for the fermentation phase of dry fermented sausage production. The results on PHBITC stability in maltodextrin presented provide precautionary information on the limited ability of this material to afford stability of PHBITC expected. [ABSTRACT FROM AUTHOR]

High hydrostatic pressure (HHP) treatment can influence meat protein conformation and induce protein denaturation, aggregation, or gelation. The means whereby HHP treatment exerts effects on meat protein structure change are due to the rupture of noncovalent interactions within protein molecules, and to the subsequent re-formation of intra- and inter-molecular bonds within or among protein molecules. Depending upon the meat protein system, the pressure, the temperature, and the duration of the pressure treatment, meat can be either tenderized or toughened. Muscle texture variation induced by heat treatment is due to breakage of hydrogen bonds, whereas changes from high pressure treatment are due to the rupture of hydrophobic and electrostatic interactions. Pressure treatment has little effect on the toughness of connective tissue. Juiciness, springiness, and chewiness are increased upon HHP treatment. Prerigor HHP treatment tenderizes meat, whereas tenderizing effects of postrigor HHP treatment are only measureable if pressure and heat treatment are combined. The limitations and future applications of high pressure technology are also discussed. [ABSTRACT FROM AUTHOR]

The article presents a study which applied microencapsulation to protect lactoferrin (LF) from cation interference and maximize its contact with pathogenic and spoilage bacteria. Paste-like microcapsules were prepared as water-in-oil emulsions and freeze-dried double emulsion powdered microcapsules were produced. The inhibitory activity of the LF-whey protein (WPI) film was evaluated against the Carnobacterium viridans.