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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]

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: 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.)

The main results and prospects of fundamental and applied hygienic research of the laboratory of biosafety and nutrimicrobiome analysis of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (hereinafter - the Institute of Nutrition) in the direction of developing a regulatory and methodological framework for assessing the microbiological safety of food are reviewed. The formation of microbiological regulation as a scientific analytical and administrative managerial process in the former USSR and the Russian Federation is considered in the context of historical data, including personal contribution of the scientists of the Institute of Nutrition and other specialists. The basic principles of regulation are emphasized: the scientific validity of the established criteria and requirements, the feasibility, technological attainability, differentiation according to the degree of danger to the health of consumers, preventive nature. The resource of the national normative and methodological base in the field of microbiological food safety at the turn of the century is characterized, the features of the introduction of the microbiological risk assessment (MRA) methodology in the substantiation of Russian norms and measures for the prevention of food infections are described. The information is given on the developed guidance documents on MRA and on the examples of norms adopted on its basis. The article covers the issues of reglamentation the requirements for food safety and reducing the spread of new pathogens Stx-Escherichia coli, Listeria monocytogenes, Enterobacter sakazakii, Campylobacter spp. in the food chain based on risk-oriented approaches. The necessity of taking specific measures for the prevention of cross-contamination in the poultry processing industry is substantiated, taking into account the evidence of the high adaptability of C. jejuni isolated from domestic raw poultry. In the sanitarian-mycological aspect, the monitoring perspective of mould fungi, taking into account their chemotypes, in cereals and non-grain plant products is shown to predict the risk of mycotoxin accumulation and take timely measures. The need to assess the impact on the population, taking into account the characteristics of consumption in the country, as well as the development of criteria for indirect risk of residues are argued for regulation of the antibiotics in food. In light of the challenges in the field of agro- and food technologies to public health at the present stage, contributing to the acceleration of microbial evolution and the emergence of new risks in food, the priority tasks of improving the regulatory and methodological base for assessing microbiological safety have been identified, with an emphasis on the introduction into the process of substantiating the norms of innovative OMICs-technologies based on the achievements of genomics, transcriptomics, proteomics, metabolomics, bioinformatics., Competing Interests: The authors declare no overt and potential conflict of interest related to the publication of this article., (Copyright© GEOTAR-Media Publishing Group.)

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.)