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Clostridium bacteria were already known to Hippocrates many years before Christ. The name of the Clostridium species is owed to the Polish microbiologist, Adam Prażmowski. It is now known that these Clostridium bacteria are widespread in the natural environment, and their presence in food products is a threat to human health and life. According to European Food Safety Authority (EFSA) reports, every year, there are poisonings or deaths due to ingestion of bacterial toxins, including those of the Clostridium spp. The strengthening of consumer health awareness has increased interest in consuming products with minimal processing in recent years, which has led to a need to develop new techniques to ensure the safety of microbiological food, including elimination of bacteria from the Clostridium genera. On the other hand, the high biochemical activity of Clostridium bacteria allows them to be used in the chemical, pharmaceutical, and medical industries. Awareness of microbiological food safety is very important for our health. Unfortunately, in 2022, an increase in infections with Clostridium bacteria found in food was recorded. Knowledge about food contamination should thus be widely disseminated. [ABSTRACT FROM AUTHOR]

Clostridium bacteria were already known to Hippocrates many years before Christ. The name of the Clostridium species is owed to the Polish microbiologist, Adam Prażmowski. It is now known that these Clostridium bacteria are widespread in the natural environment, and their presence in food products is a threat to human health and life. According to European Food Safety Authority (EFSA) reports, every year, there are poisonings or deaths due to ingestion of bacterial toxins, including those of the Clostridium spp. The strengthening of consumer health awareness has increased interest in consuming products with minimal processing in recent years, which has led to a need to develop new techniques to ensure the safety of microbiological food, including elimination of bacteria from the Clostridium genera. On the other hand, the high biochemical activity of Clostridium bacteria allows them to be used in the chemical, pharmaceutical, and medical industries. Awareness of microbiological food safety is very important for our health. Unfortunately, in 2022, an increase in infections with Clostridium bacteria found in food was recorded. Knowledge about food contamination should thus be widely disseminated.

The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products' freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry. There is no doubt that this principle can facilitate food status monitoring, reduce food waste, extend the shelf life, improve the overall quality of food, or indicate a larger problem during the storage, production, and distribution of foodstuffs. On the other hand, most antimicrobial packaging systems are in the development phase, while the sensitivity, selectivity, complexity, and, above all, safety of these materials are just some of the essential questions that need to be answered before they can be widely used. The incorporation of essential oils as antimicrobial substances in biopolymer-based active packaging holds significant promise for enhancing food safety, extending shelf life, and offering more sustainable packaging solutions. While challenges exist, ongoing research and innovation in this field are likely to lead to the development of effective and environmentally friendly packaging systems with enhanced antimicrobial properties. [ABSTRACT FROM AUTHOR]

The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products’ freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry. There is no doubt that this principle can facilitate food status monitoring, reduce food waste, extend the shelf life, improve the overall quality of food, or indicate a larger problem during the storage, production, and distribution of foodstuffs. On the other hand, most antimicrobial packaging systems are in the development phase, while the sensitivity, selectivity, complexity, and, above all, safety of these materials are just some of the essential questions that need to be answered before they can be widely used. The incorporation of essential oils as antimicrobial substances in biopolymer-based active packaging holds significant promise for enhancing food safety, extending shelf life, and offering more sustainable packaging solutions. While challenges exist, ongoing research and innovation in this field are likely to lead to the development of effective and environmentally friendly packaging systems with enhanced antimicrobial properties.

Abstract Vibrio parahaemolyticus is one of the most common causes of seafood-borne illnesses in South Korea and is typically found on traditional Korean raw crab marinated in soy sauce (ganjang-gejang). In this study, we investigated the growth of a cocktail of three V. parahaemolyticus strains (NCCP13712, NCCP13714, and NCCP14551) from ganjang-gejang stored at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, and 30 °C) for up to 144 h. The growth data were fitted to a curve to estimate primary kinetic parameters including lag time (LT), specific growth rate (SGR), and maximum population density (MPD) using DMFit. The model performance was evaluated by calculating bias (B f) (1.0002–1.0032) and accuracy (A f) (1.0226–1.0431). A secondary model of LT, SGR, and MPD was developed as the four-parameter polynomial model (all R 2 = 1). Based on the developed predictive model, we established the time-temperature criteria (TTC) model for determining the time and temperature for ensuring microbiological food safety. According to the model, V. parahaemolyticus on ganjang-gejang increases about 1 log growth ratio (LGR) from the initial cell number after storage for 10.8, 5.2, and 4.7 h at 16 °C, 22 °C, and 28 °C, respectively. If 1 LGR is set as the food safety standard, these time and temperature values are recommended as the appropriate TTC values for V. parahaemolyticus on ganjang-gejang. Thus, the predictive TTC model can provide a guideline for safe storage parameters that ensure microbiological food safety in the context of certain foodborne pathogens. Highlights • Vibrio parahaemolyticus on ganjang-gejang is a major cause of foodborne disease. • We developed a predictive growth model for V. parahaemolyticus. • The time-temperature criteria (TTC) model establishes microbiological food safety. • The model can prevent of foodborne illness caused by inappropriate food storage. [ABSTRACT FROM AUTHOR]

In recent years, pre-packed ready-to-eat (RTE) food products on the Belgian market have shifted to a more plant-based composition due to a variety of reasons, including consumer concerns about health, animal welfare, and sustainability. However, similar to animal-based RTE foods, plant-based RTE foods can be susceptible to the presence and outgrowth of Listeria monocytogenes (L. monocytogenes). Three innovative, pre-packed, plant-based RTE food product categories on the Belgian market were identified based upon data gaps regarding the prevalence and growth potential of this pathogen. These were vegetarian and vegan deli sandwich slices (category 1), fresh-cut (mixes of) leafy vegetables (category 2), and multi-ingredient salad bowls (category 3). Reports on associated listeriosis outbreaks and recalls were collected and a comprehensive literature review on the prevalence of L. monocytogenes (i.e. detection in 25 g food) was performed. In addition, the prevalence of L. monocytogenes was also determined through an exploratory retail survey of ca. 50 different RTE products of each category. A batch was considered positive if L. monocytogenes was detected in a food item, either on the day of purchase, at the end of shelf life, or both. During the retail survey, L. monocytogenes was not detected in category 2 (0 out of 51 batches), while 1 out of 51 and 6 out of 48 batches were found positive for respectively category 1 and 3. The observed L. monocytogenes concentration did not exceed 10 CFU/g at any point in time in any batch. Furthermore, challenge tests were performed to determine the growth potential of L. monocytogenes in nine pre-packed, plant-based RTE food products (two to four different products of each category, and three different batches per product). After inoculation, products were stored for half of their shelf life at 7 °C and half of their shelf life at 9 °C (simulation of resp. retail and consumer storage). In six of the nine challenge tests executed, growth of L. monocytogenes was supported (i.e. growth potential ≥0.50 log 10 CFU/g during shelf life). The highest growth potential was observed for fresh-cut iceberg lettuce (3.60 log 10 CFU/g in 9 days), but a large variation regarding the growth potential of L. monocytogenes was noted both between and within the three studied pre-packed, plant-based RTE food product categories. This variation was mainly caused by differences in product composition, physicochemical product characteristics, present (competitive) microbiota such as lactic acid bacteria, applied preservation techniques, and shelf life. • Prevalence and growth potential of L. monocytogenes in plant-based RTE deli sandwich slices, leafy vegetables and salad bowls • The overall L. monocytogenes prevalence amounted to 4.6 % (7 out of 150 batches) • The L. monocytogenes concentration did not exceed 10 CFU/g at any time in any batch. • In 6 out of 9 challenge tests, growth of L. monocytogenes was supported. • Highest growth potential for fresh-cut iceberg lettuce: 3.6 log 10 CFU/g in 9 days [ABSTRACT FROM AUTHOR]

Mathematical model is the basis for computer decision support system (DSS) connected with food security strategy, in which food irradiation is one of the methods used for elimination of substance with pathogens. Such system can support an organisation of many different activities in the area of food safety. It can be designed for a specific region, country, etc., and is addressed to State Sanitary Inspection offices. The paper demonstrates the capabilities of the system in modeling activities of sanitary inspection teams aimed at pathogen elimination with the use of electron beam irradiation in procedures of utilisation of animal originated food, related packaging, or other microbiologically contaminated materials. It describes new application of both computer supported decision systems and radiation processing. The elaborated mathematical models show human activities in the process of microbiological contamination elimination.

Addition of salt or salt-containing water to food is one of the oldest and most effective preservation methods in history; indeed, salt-cured foods are generally recognized as microbiologically safe due to their high salinity. However, a number of microbiological risks remain. The microbiological hazards and risks associated with salt-cured foods must be addressed more in-depth as they are likely to be underestimated by previous studies. This review examined a number of scientific reports and articles about the microbiological safety of salt-cured foods, which included salted, brined, pickled, and/or marinated vegetables, meat, and seafood. The following subjects are covered in order: (1) clinical cases and outbreaks attributed to salt-cured foods; (2) the prevalence of foodborne pathogens in such foods; (3) the molecular, physiological, and virulent responses of the pathogens to the presence of NaCl in both laboratory media and food matrices; (4) the survival and fate of microorganisms in salt-cured foods (in the presence/absence of additional processes); and (5) the interaction between NaCl and other stressors in food processes (e.g., acidification, antimicrobials, drying, and heating). The review provides a comprehensive overview of potentially hazardous pathogens associated with salt-cured foods and suggests further research into effective intervention techniques that will reduce their levels in the food chain. [ABSTRACT FROM AUTHOR]

In this paper, a novel technique to achieve precise temperatures in food sterilization has been proposed. An accurate temperature profile is needed in order to reach a commitment between the total removal of pathogens inside the product and the preservation of nutritional and organoleptic characteristics. The minimal variation of the target temperature in the sample by means of a monitoring and control software platform, allowing temperature stabilization over 100 °C, is the main goal of this work. A cylindrical microwave oven, under pressure conditions and continuous control of the microwave supply power as function of the final temperature inside the sample, has been designed and developed with conditions of single-mode resonance. The uniform heating in the product is achieved by means of sample movement and the self-regulated power control using the measured temperature. Finally, for testing the sterilization of food with this technology, specific biological validation based on Bacillus cereus as a biosensor of heat inactivation has been incorporated as a distribution along the sample in the experimental process to measure the colony-forming units (CFUs) for different food samples (laboratory medium, soup, or fish-based animal by-products). The obtained results allow the validation of this new technology for food sterilization with precise control of the microwave system to ensure the uniform elimination of pathogens using high temperatures. [ABSTRACT FROM AUTHOR]

The shedding patterns of Salmonella spp. and MLVA profiles of Salmonella enterica subspecies enterica (I) serotype 1,4,[5],12:i:- were monitored in a 12-month longitudinal observational study of five pig herds to inform management; provide indications of potential hazard load at slaughter; and assist evaluation of MLVA for use by animal and public health practitioners. Twenty pooled faecal samples, stratified by age group, were collected quarterly. When Salmonella was cultured, multiple colonies were characterized by serotyping and where S. Typhimurium-like serovars were confirmed, isolates were further characterized by phage typing and multiple locus variable number tandem repeat analysis (MLVA). Salmonella was detected in 43% of samples. Salmonella 1,4,[5],12:i- was one of several serovars that persisted within the herds and was found among colonies from each production stage. Virtually all Salmonella 1,4,[5],12:i:- isolates were phage type 193, but exhibited 12 different, closely-related MLVA profiles. Salmonella 1,4,[5],12:i:- diversity within herds was low and MLVA profiles were stable indicating colonization throughout the herds and suggesting each farm had an endemic strain. High prevalence of S. 1,4,[5],12:i:- specific shedding among terminal animals indicated high hazard load at slaughter, suggesting that primary production may be an important pathway of S. 1,4,[5],12:i:- into the human food chain, this has implications for on-farm management and the application and targeting control measures and further evidence of the need for effective process control procedures to be in place during slaughter and in pork boning rooms. These findings have implications for animal health and food safety risk mitigation and risk management. [ABSTRACT FROM AUTHOR]

Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food. If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on management and control of the hazards in a more pro-active way by implementing an effective food safety management system. For verification activities in a food safety management system, finished product testing may however be useful. For three cases studies; canned food, chocolate and cooked ham, the relevance of testing both of finished products and the production environment is discussed. Since the level of control of different processes can be largely different it is beneficial if the frequency of sampling of finished products and production environments would be related to the associated human health risk, which can be assessed on the basis of risk assessment and epidemiological data. [ABSTRACT FROM AUTHOR]

Abstract: The current quality assurance and control tools and methods to prevent and/or to control microbiological risks associated with fresh produce are challenged due to the following pressures upon the food supply chain, i.e. changing consumption patterns, globalization and climate change. It demonstrates the need for scientific research and development of new and/or improved tools, techniques and practices to adapt the current risk management systems. In this paper, a conceptual research approach is presented to analyse the complexity of the climate change and globalization challenge on the fresh produce supply chain taken as a case study. The factors which affect the vulnerability of the fresh produce chain demand a multidisciplinary research approach. The proposed knowledge-based modelling system is believed to be a most appropriate way to identify problems and to offer solutions to monitor and prevent microbiological food safety risks during all phases of food production and supply. To explore the potential impact of climate change and globalization, baseline information can be obtained by surveillance and performance measurement of implemented food safety management systems. Simulation of climate change scenarios and the logistic chain of fresh produce, along with mathematical models to optimize packaging technology to maintain quality and safety of fresh produce are tools to provide insights in the complex dynamic ecosystem. They are the basis for elaboration of risk assessment studies to scientifically support management options and decisions to new microbiological threats related to globalization and climate change in the fresh produce supply chain. This research concept as such will contribute to develop strategies in order to guarantee the (microbiological) food safety of fresh produce on the long term. [Copyright &y& Elsevier]

Abstract: A Food Safety Management System (FSMS) implemented in a food processing industry is based on Good Hygienic Practices (GHP), Hazard Analysis Critical Control Point (HACCP) principles and should address both food safety control and assurance activities in order to guarantee food safety. One of the most emerging challenges is to assess the performance of a present FSMS. The objective of this work is to explain the development of a Microbial Assessment Scheme (MAS) as a tool for a systematic analysis of microbial counts in order to assess the current microbial performance of an implemented FSMS. It is assumed that low numbers of microorganisms and small variations in microbial counts indicate an effective FSMS. The MAS is a procedure that defines the identification of critical sampling locations, the selection of microbiological parameters, the assessment of sampling frequency, the selection of sampling method and method of analysis, and finally data processing and interpretation. Based on the MAS assessment, microbial safety level profiles can be derived, indicating which microorganisms and to what extent they contribute to food safety for a specific food processing company. The MAS concept is illustrated with a case study in the pork processing industry, where ready-to-eat meat products are produced (cured, cooked ham and cured, dried bacon). [Copyright &y& Elsevier]

Abstract: The aim of the present study was to demonstrate how Performance Objectives (POs) for Salmonella at various points in the broiler supply chain can be estimated, starting from pre-set levels of the PO in finished products. The estimations were performed using an analytical transmission model, based on prevalence data collected throughout the chain in The Netherlands. In the baseline (current) situation, the end PO was set at 2.5% of the finished products (at end of processing) being contaminated with Salmonella. Scenario analyses were performed by reducing this baseline end PO to 1.5% and 0.5%. The results showed the end PO could be reduced by spreading the POs over the various stages of the broiler supply chain. Sensitivity analyses were performed by changing the values of the model parameters. Results indicated that, in general, decreasing Salmonella contamination between points in the chain is more effective in reducing the baseline PO than increasing the reduction of the pathogen, implying contamination should be prevented rather than treated. Application of both approaches at the same time showed to be most effective in reducing the end PO, especially at the abattoir and during processing. The modelling approach of this study proved to be useful to estimate the implications for preceding stages of the chain by setting a PO at the end of the chain as well as to evaluate the effectiveness of potential interventions in reducing the end PO. The model estimations may support policy-makers in their decision-making process with regard to microbiological food safety. [Copyright &y& Elsevier]

Abstract: The objectives of this paper are 2-fold, firstly to profile and identify ‘high risk’ demographic groups on the island of Ireland and secondly to investigate, with these groups, their knowledge of microbiological food safety and the microbiological food safety handling and preparation behaviours they engage in. A representative survey (n=1025) was undertaken with quotas for age and social class. There was a total of 73 sampling points. Four ‘high-risk’ groups were identified using univariate analysis of variance: (1) 18–34 single males, non-students, without home economics training; (2) 18–24-year-old female homemakers without home economics training; (3) 45+ female homemakers with home economics training; and (4) 65+ males who are either widowed/divorced/separated (W/D/S). Time and financial constraints limited the number of groups (1/3/4), which could be qualitatively investigated in a meaningful way to 3. The findings indicated that these ‘high-risk’ groups were willing to engage in a range of behaviours that deviate from best practise guidelines. Personal (overconfidence; lack of interest), environmental (technological) and lifestyle (time and energy investment) characteristics were identified as the source cause of such deviating behaviour. [Copyright &y& Elsevier]

Abstract: Microbiological contamination of food during preparation and storage is a risk factor in institutional kitchens. In this Belgian study, hygiene practices in 40 institutional kitchens from four public sectors (10 hospitals, 10 schools, 10 retirement homes, and 10 child care centers) were evaluated to determine whether differences in these practices exist between these sectors. Contamination levels were also analyzed at several critical contact points. A data collection instrument and microbiological analysis of hand contact surfaces, food contact surfaces, and kitchen utensils were used. Hand washing resulted in only a slight reduction in total aerobic bacteria counts (TACs), and all microorganisms evaluated except E. coli were still present at countable levels. Enterobacteriaceae were found on one-third of the cleaned cutting boards. Cleaned work surfaces had the highest average TAC of all cleaned surfaces. Only slight improvements in TACs and Enterobacteriaceae and B. cereus counts were observed between used and cleaned work surfaces. The results from the data collection instrument revealed that child care centers had the lowest hygiene scores, whereas the other three sectors were fairly similar, with hospitals scoring highest. The low hygiene score for the child care centers was verified by comparing the results for cleaned surfaces among the sectors. The average TAC on surfaces was highest for child care centers and lowest for hospitals. Child care centers also had the second highest total mean counts and the highest number of total surface samples positive for Enterobacteriaceae. The highest number of surface samples positive for Staphylococcus aureus was also found in child care centers. This study highlights some areas of concern for hygiene improvement in institutional kitchens, differences between public sectors, and similarities in conclusions about hygiene based on the scores from the survey instrument and the results of the microbiological analyses., (Copyright ©, International Association for Food Protection.)

Addition of salt or salt-containing water to food is one of the oldest and most effective preservation methods in history; indeed, salt-cured foods are generally recognized as microbiologically safe due to their high salinity. However, a number of microbiological risks remain. The microbiological hazards and risks associated with salt-cured foods must be addressed more in-depth as they are likely to be underestimated by previous studies. This review examined a number of scientific reports and articles about the microbiological safety of salt-cured foods, which included salted, brined, pickled, and/or marinated vegetables, meat, and seafood. The following subjects are covered in order: (1) clinical cases and outbreaks attributed to salt-cured foods; (2) the prevalence of foodborne pathogens in such foods; (3) the molecular, physiological, and virulent responses of the pathogens to the presence of NaCl in both laboratory media and food matrices; (4) the survival and fate of microorganisms in salt-cured foods (in the presence/absence of additional processes); and (5) the interaction between NaCl and other stressors in food processes (e.g., acidification, antimicrobials, drying, and heating). The review provides a comprehensive overview of potentially hazardous pathogens associated with salt-cured foods and suggests further research into effective intervention techniques that will reduce their levels in the food chain., (Copyright © 2017 Elsevier Inc. All rights reserved.)