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Listeria spp. is an important foodborne bacterium. This microorganism can be discarded from milk using high temperatures such as pasteurization. The milk-processing methods of many small-scale retailers lack quality control. This study was to survey Listeria contamination at the farm and retailer levels. The retailers were to be interviewed for knowledge, attitude, and practice as well. Finally, we were to determine the heating processes employed to decontaminate microorganisms by the retailers using a reference strain of L. monocytogenes. Milk samples were collected from milk-collecting centers and small-scale retailers. In clinical trial, the processing measures were proved for the proficiency in L. monocytogenes decontamination. One out of 99 farms presented Listeria contamination, confirmed to L. marthii. Fifty small-scale retailers participated in the second part, including 13 males and 37 females. No Listeria spp. but Staphylococcus spp. and Bacillus spp. were identified in the processed milk. Data analyses revealed that the location of the retailer was significantly associated with the volume they routinely ordered per lot and the milk-processing time the retailers used to treat milk. Knowledge on raw milk contamination is significantly associated with the stocking or processing of the whole milk lot. Processing measures presale were significantly influenced by the gender of the retailer. The male retailer reportedly spent less time treating milk compared to their female counterparts. To assess the efficacy of the processing methods, a trial using L. monocytogenes as a reference strain was conducted. Interestingly, no L. monocytogenes was detected after sample treatment, but other microorganisms such as S. epidermidis, S. warneri, and Escherichia coli were found, suggesting potential issues with cross-contamination. In conclusion, while the trial implied that the retailers' processes were effective in L. monocytogenes decontamination, the study highlighted inappropriate practices and the risk of cross-contamination. Continuous monitoring of product safety in small-scale milk retailers is imperative to ensure consumer well-being. [ABSTRACT FROM AUTHOR]

Orf is a zoonotic and highly contagious disease caused by Orf virus (ORFV) infection. Orf outbreaks in sheep and goats usually lead to high culling rate and mortality in newborn kids and lambs, posing a great threat to the development of goat and sheep industry. Human Orf occurs via direct contact with infected animals or fomites. While this disease is traditionally thought to spread through direct contact, whether other transmission routes exist remains unclear. Herein, we report the detection of ORFV in the saliva and milk of dairy goats without clinical Orf symptoms. Further analyses showed that these ORFV are infectious, as they can induce characteristic cytopathic changes in primary mammary and lip cells. Importantly, these ORFV can induce typical Orf lesions after inoculation in ORFV-free dairy goats. This is the first study showing that live, infectious ORFV can be isolated from the saliva and milk of asymptomatic goats, highlighting novel potential transmission routes of ORFV. These findings provide a novel idea for the prevention and control of Orf spread. [ABSTRACT FROM AUTHOR]

Consumers appreciate leafy green vegetables such as baby leaves for their convenience and wholesomeness and for adding a variety of tastes and colors to their plate. In Western cuisine, leafy green vegetables are usually eaten fresh and raw, with no step in the long chain from seed to consumption where potentially harmful microorganisms could be completely eliminated, e.g., through heating. A concerning trend in recent years is disease outbreaks caused by various leafy vegetable crops and one of the most important foodborne pathogens in this context is Shiga toxin-producing Escherichia coli (STEC). Other pathogens such as Salmonella, Shigella, Yersinia enterocolitica and Listeria monocytogenes should also be considered in disease risk analysis, as they have been implicated in outbreaks associated with leafy greens. These pathogens may enter the horticultural value network during primary production in field or greenhouse via irrigation, at harvest, during processing and distribution or in the home kitchen/restaurant. The hurdle approach involves combining several mitigating approaches, each of which is insufficient on its own, to control or even eliminate pathogens in food products. Since the food chain system for leafy green vegetables contains no absolute kill step for pathogens, use of hurdles at critical points could enable control of pathogens that pose a human health risk. Hurdles should be combined so as to decrease the risk due to pathogenic microbes and also to improve microbial stability, shelf-life, nutritional properties and sensory quality of leafy vegetables. The hurdle toolbox includes different options, such as physical, physiochemical and microbial hurdles. The goal for leafy green vegetables is multi-target preservation through intelligently applied hurdles. This review describes hurdles that could be used for leafy green vegetables and their biological basis, and identifies prospective hurdles that need attention in future research. [ABSTRACT FROM AUTHOR]

The second part of this compendium concludes with a collection of phase change enthalpies of organic molecules inclusive of C11-C192 reported over the period 1880-2015. Also included are phase change enthalpies including fusion, vaporization, and sublimation enthalpies for organometallic, ionic liquids, and a few inorganic compounds. Paper I of this compendium, published separately, includes organic compounds from C1 to C10 and describes a group additivity method for evaluating solid, liquid, and gas phase heat capacities as well as temperature adjustments of phase changes. Paper II of this compendium also includes an updated version of a group additivity method for evaluating total phase change entropies which together with the fusion temperature can be useful in estimating total phase change enthalpies. Other uses include application in identifying potential substances that either form liquid or plastic crystals or exhibit additional phase changes such as undetected solid-solid transitions or behave anisotropically in the liquid state. [ABSTRACT FROM AUTHOR]