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The poultry industry uses several strategies during poultry processing to increase the safety and shelf life of fresh products. One possible intervention is the application of peracetic acid (PAA) on carcasses by spraying or immersion. This study aimed to evaluate the antimicrobial action of PAA and its capacity to prevent cross‐contamination when applied on chicken carcasses. First, the method of PAA application that achieved the greatest reduction against a Salmonella cocktail artificially inoculated into chicken carcasses and against naturally present microorganisms was determined. We used the maximum concentration allowed in the United States (0.02% PAA) determining that immersion method was more effective than spray. Next, the reduction of the same microorganisms was evaluated by immersing carcasses in 0.07% PAA. This concentration was defined in a previous study as the most effective post‐chiller without causing changes in quality. Finally, the reduction of cross‐contamination between 4 carcasses consecutively immersed in 0.07% PAA was investigated. The immersion in 0.07% PAA was able to reduce ~2.0 log CFU/ml of aerobic bacteria and Salmonella, and ~1.5 log CFU/ml of Enterobacteriaceae and Escherichia coli. The results of the cross‐contamination test suggest that rinse water containing 0.07% PAA could reduce contamination between carcasses and in the post‐chiller tank water. Therefore, 0.07% PAA showed potential to contribute to the safety and increased shelf life of chicken carcasses. [ABSTRACT FROM AUTHOR]

Objectives: Foodborne disease outbreaks linked to fruits and vegetables have been increasing in occurrence worldwide; therefore, the aim of this study was to identify the reported foodborne outbreaks associated with fruit and vegetable consumption in Brazil from 2008 to 2014. Results And Limitations: Thirty produce related outbreaks resulted in 2926 illnesses, 347 hospitalizations, and no deaths. Only bacterial pathogens were identified as etiological agents. Among these, Salmonella was the most frequent (30 per cent of outbreaks) followed by Staphylococcus aureus (23.3 per cent), Escherichia coli (10 per cent), Bacillus cereus (6.6 per cent), and thermotolerant coliforms (3.3 per cent), whereas etiological agents could not be determined for 26.6 per cent of outbreaks. The most common food vehicles implicated in outbreaks were generically named as fruits and vegetables (46.6 per cent of outbreaks). The term salad was used generically and specifically like salads (two outbreaks), raw/cooked salads (four outbreaks), vegetable salad, tropical salad, Caesar salad, and raw salad of cabbage and tomato. Only one outbreak was related exclusively to fruit (fruit pulp), whereas other outbreaks were related to cooked carrot, lettuce, cucumber, watermelon/cabbage, and chard/beet. Contamination sources and issues related to the future control of produce-related foodborne disease outbreaks are discussed. [ABSTRACT FROM AUTHOR]

An antimicrobial and antioxidant film based on cassava starch incorporated with oregano essential oil (2% w/v) and pumpkin residue extract (3% w/v) was developed for application onto ground beef. A control film (without additives) was used for comparison. The film's physical, barrier, antioxidant (DPPH), and antimicrobial properties were analyzed. The addition of oil does not contribute to reducing the film's water vapor permeability or impact solubility values. Regarding the application of the film on ground beef, the addition of oregano oil demonstrated antimicrobial activity against mesophilic bacteria, coliforms, and Salmonella. The film also showed significant antioxidant activity. Meat color and pH were assessed and it was found that the film contributed to keeping the pH at low values until the sixth day of storage, but had no influence in maintaining color in the samples. Based on the results, the film may be used as an alternative to packaging because it can contribute to ground beef quality and safety. Practical application Developed films have antioxidant and antimicrobial activity, and the latter was proven when applied in ground beef. The film characteristics show that it may be applied in other foods such as cheeses and other meat cuts to avoid the multiplication of microorganisms. These films can be used as extra conventional packaging protection and its implementation would improve the microbiological quality and contribute to the safety and quality of packaged food. [ABSTRACT FROM AUTHOR]

ABSTRACT Ethylene-vinyl acetate copolymer (EVA) was modified by hydrolysis using dielectric heating. The modified EVA was characterized by Fourier transform infrared spectroscopy, differential scanning calorimetry, thermogravimetric analysis (TG), 1H Nuclear magnetic resonance (NMR), gel permeation chromatography, and small-angle X-ray scattering. The results showed that the EVA was hydrolyzed with degree between 36.1 and 42.6% according to 1H NMR and TG results. The relative reaction rate for the sample prepared in the oil bath was ∼9%/h, while in the dielectric was ∼150%/h for 15 min. This significant improvement was due to the specific effect of microwave-assisted reactions through dipole rotation and ionic polarization contributions. The hydrolysis reaction promoted a reduction of the pendent group size of EVA backbone. This change directly contributed to increasing melt temperature, crystallization temperature, melt and crystallization enthalpies. Also, decreased the long period, increased the volume crystallinity, and caused reductions amorphous/crystalline interface and two-phase model deviations. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 44558. [ABSTRACT FROM AUTHOR]

Food pathogens like Salmonella spp. and Listeria monocytogenes can attach to surfaces commonly found in food processing environment, increasing the risk of foodborne diseases. Therefore, the use of effective strategies to reduce bacterial adhesion on equipment surfaces is a subject of great interest for food industries. The plasma nitriding treatment has been investigated for surface modification of biomedical materials, aiming to reduce bacterial attachment. However, this technology has not yet used in food equipment surfaces. The objective of this study was to evaluate the effect of plasma nitriding surface modification of stainless steels on the adhesion of S. Enteritidis and L. monocytogenes. Coupons of stainless steel AISI 316 and AISI 304 were treated with plasma nitriding (30 Pa, 100 W), and bacterial adhesion was compared with untreated coupons. Bacterial counts and surface hydrophobicity were analyzed before and after treatment. Results showed that plasma nitriding treatment modified the hydrophobicity of the stainless steel surfaces, and the number of attached cells was reduced when compared to untreated stainless steel coupons. Based on these results, plasma nitriding treatment may be a promising technology, which can be used to hinder bacterial attachment on stainless steel surfaces. Practical Applications The modification of stainless steel surfaces with plasma nitriding can influence on the bacterial adhesion, contributing with food safety. This surface treatment can be used in industrial scale before the manufacture of stainless steel equipment used in food industries. The use of equipment treated with plasma nitriding do not compromise food with chemical or physical residues, however, it should be used as an additional control measure to microbial hazards and do not substitute Good Hygiene Practices. [ABSTRACT FROM AUTHOR]

Escherichia coli O157: H7 is one of the most important foodborne pathogens nowadays, since it has been responsible for severe outbreaks worldwide. Even though this food pathogen has been isolated in many countries, Brazilian foods were considered E. coli O157:H7-free until recently. However, the presence of E. coli O157:H7 has been reported in diverse foods produced in Brazil and an increasing number of isolation from cattle feces has been observed, demonstrating that this pathogen is present in different parts of Brazil, and severe foodborne outbreaks may occur in the near future if adequate control measures are not implemented. [ABSTRACT FROM AUTHOR]

Foodborne diseases are typically caused by the ingestion of food contaminated with micro-organisms or their toxins, resulting in gastrointestinal disorders and in some severe cases hospitalization and death. In Brazil, foodborne illnesses are caused mainly by Salmonella, Staphylococcus aureus and Escherichia coli. The most important contributing factors for outbreaks are exposure of foods to unsuitable temperatures, inadequate food preparation and contamination of raw material or water used to prepare food. Recently, aiming to prevent foodborne illnesses during the 2014 FIFA World Cup, Brazil has developed a risk-based evaluation tool able to assess and grade Brazilian food services in cities that will host football matches. This tool has been used by the Brazilian sanitary surveillance officers during the inspection of facilities where food services. This is considered an innovative preventative sanitary action because it was created based on scientific information, statistical calculation and on risks of foodborne diseases occurrence. In this mini-review we summarize general data, control measures and how travellers can prevent foodborne illness in Brazil during the 2014 FIFA World Cup. [ABSTRACT FROM AUTHOR]

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In Rio Grande do Sul, southern Brazil, Salmonella Enteritidis is one of the principal microorganisms responsible for foodborne disease. The present study was conducted to compare the sodium hypochlorite resistance of Salmonella Enteritidis SE86 with that of other strains of Salmonella Enteritidis isolated from different regions of the world and to investigate the involvement of the rpoS and dps genes in resistance to this disinfectant. We tested five Salmonella Enteritidis wild-type (WT) strains isolated from different countries, two mutant strains of Salmonella Enteritidis SE86, and two tagged (3XFLAG) strains of Salmonella Enteritidis SE86 for their resistance to sodium hypochlorite (200 ppm). The survival of the WT and attenuated strains was determined based on bacterial counts, and tagged proteins (Dps and RpoS) were detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and immunoblotting with anti-FLAG antibodies. None of the WT strains of Salmonella Enteritidis were totally inactivated after 20 min. The SE86 strain lacking dps was more sensitive to sodium hypochlorite than was the WT SE86 strain, with a 2-log reduction in counts after 1 min. The RpoS and Dps proteins were actively expressed under the conditions tested, indicating that in Salmonella Enteritidis SE86 these genes, which are expressed when in contact with sodium hypochlorite, are related to oxidative stress. [ABSTRACT FROM AUTHOR]

Salmonella enteritidiswas cultivated in egg yolks and submitted to boiling and frying methods commonly used in domestic conditions in the south of Brazil. The results have demonstrated a rapid growth of the microorganism reaching counts of 9.0 log 10 at 168 h. When contaminated shell eggs were placed in water and slowly heated, a population of approximately 7.0 log 10 was completely inactivated after boiling for 1 min. However, in eggs placed directly in boiling water, the reduction was only 1.35 log 10 after 1 min, and the entire population was eliminated after 3 min. A reduction of approximately 2.78 log 10 was observed after frying for 1.5, 2.0 and 2.5 min. Even though the solidification of yolk has been pointed out as an indicator ofS. enteritidiselimination in egg yolks, attention should be given to frying procedures, as considerable high levels of this microorganism could be recovered even from solidified yolks. [ABSTRACT FROM AUTHOR]

Lettuce is one of the most consumed leafy vegetables worldwide and has been involved in multiple foodborne outbreaks. Salmonella is one of the most prevalent etiological agents of foodborne disease (FBD) in lettuces, and its detection may take several days depending on the chosen method. This study evaluates a new rapid method that uses recombinant bacteriophages to detect Salmonella in hydroponic curly lettuce. First, the ability of the assay to detect six Salmonella serovars at three different concentrations (1, 10, and 100 CFU/well) was tested. Second, the detection of Salmonella was tested in lettuces using a cocktail of the same Salmonella serovars and concentrations after a 7 h enrichment. The results of these experiments showed that the detection limit was dependent on the serovar tested. Most serovars were detected in only 2 h when the concentration was 100 CFU/well. Salmonella was detected in 9 h (7 h enrichment + 2 h bioluminescence assay) in all lettuce samples with 10 CFU/25 g or more. Salmonella detection was not influenced by natural microbiota of lettuces. This study demonstrated that the phage assay was sensitive and faster than other detection methods, indicating that it is a better alternative for Salmonella detection on lettuces. [ABSTRACT FROM AUTHOR]

Salmonella enterica serovar Enteritidis strain SE86 has been associated with several foodborne diseases occurring in Southern Brazil, becoming and important causative agent of human salmonellosis. In this work, the complete genome of the bacterium Salmonella Enteritidis SE86 was sequenced using the Illumina MiSeq platform. An in silico analysis of the SE86 genome was performed in order to compare it with different Salmonella strains as well as to investigate the presence of stress-resistance and virulence genes. This strain showed a variety of genes that can be involved in antimicrobial and biocide resistance, acid and thermal resistance as well as virulence and adhesion. These genetic features could explain its increased resistance and the prevalence of this strain in foodborne outbreaks in Southern Brazil. • Complete genome sequence of foodborne associated Salmonella Enteritidis SE86 • Detection of several genes associated with antimicrobial, pH and thermal resistance • Virulence and adhesion genes are present in the SE86 genome. • Genetic features could explain the prevalence of SE86 in foodborne outbreaks. [ABSTRACT FROM AUTHOR]

Cooked ham is one of the most consumed meat products in Brazil. It is sensitive to the deterioration caused by the growth of lactic acid bacteria (LAB). The objective of this study was to evaluate the antimicrobial activity of nisin over the naturally present LAB on sliced cooked ham stored at 8°C. For this, nisin was added to the cooked ham at two different stages of processing: Injected together with the brine (assay 1) and added during tumbling (assay 2). Results from assay 1 showed LAB inhibition for 2 days, whereas, results from assay 2 showed LAB inhibition for up to 10 days. These results demonstrated that 12.5 mg/kg (dosage approved in Brazil for dairy products) of nisin significantly inhibited LAB growth, suggesting its effectiveness as an appropriate barrier in the control of LAB spoilage in cooked ham. Practical applications: When evaluating the antimicrobial activity of nisin for its biopreservation capacity, it is important to consider that meat products are complex systems with several factors influencing the microbial growth and subsequent metabolite production. Therefore, the influence of the medium formulation and technology on the process needs to be tested. Addition of nisin at the tumbling step had a better inhibitory effect against LAB. Thus, it can deliver an important contribution to improve food quality by optimizing the storage management. [ABSTRACT FROM AUTHOR]

This study aimed to assess the growth of Salmonella and Escherichia coli O157:H7 on lettuce exposed to isothermal and non-isothermal conditions. Pathogens were inoculated on lettuce separately and stored under isothermal condition at 5 °C, 10 °C, 25 °C, 37 °C for both bacteria, at 40 °C for Salmonella and 42 °C for E. coli O157:H7. Growth curves were built by fitting the data to the Baranyi's DMFit, generating R 2 values greater than 0.92 for primary models. Secondary models were fitted with Ratkowsky equations, generating R 2 values higher than 0.91 and RMSE lower than 0.1. Experimental data showed that both bacteria could grow at all temperatures. Also, the growth of both pathogens under non-isothermal conditions was studied simulating temperatures found from harvest to supermarkets in Brazil. Models were analysed by R 2 , RMSE, bias factor (Bf) and accuracy factor (Af). Salmonella and E. coli O157:H7 were able to grow in this temperature profile and the models could predict the behavior of these microorganisms on lettuce under isothermal and non-isothermal conditions. Based on the results, a negligible growth time (ς) was proposed to provide the time which lettuce could be exposed to a specific temperature and do not present an expressive growth of bacteria. The ς was developed based on Baranyi's primary model equation and on growth potential concept. ς is the value of lag phase added of the time necessary to population grow 0.5 log CFU/g. The ς of lettuce exposed to 37 °C was 1.3 h, while at 5 °C was 3.3 days. [ABSTRACT FROM AUTHOR]

Antimicrobial activity of thymol, carvacrol and thymol/carvacrol liposomes (TCL) was evaluated against two bacterial pools, each one consisting of four strains of Staphylococcus aureus or Salmonella enterica . TCL were prepared using thin-film hydration, showing 270.20 nm average diameter (polydispersity index of 0.33) and zeta potential of + 39.99 mV. Minimum inhibitory concentration (MIC) of thymol, carvacrol and TCL against S. aureus pool was 0.662 mg/ml, while MIC for Salmonella pool was 0.331 mg/ml for thymol and carvacrol, and for TCL was 0.662 mg/ml. Bacterial pools (8.0 log CFU/ml), allowed in contact on stainless steel AISI 304 coupons in UHT skim milk for 15 min, resulted in adhered populations of 5.6–6.1 log CFU/cm 2 . Adhered S. aureus (± 6.1 log CFU/cm 2 ) were inhibited after 1-min and 10-min treatments using thymol or carvacrol at MIC and 2.0 MIC. Reductions of 1.47–1.76 log CFU/cm 2 and 1.87–2.04 log CFU/cm 2 were obtained using 0.5 MIC of thymol and carvacrol, respectively. A 10-min contact with free (MIC and 2.0 MIC) and encapsulated (MIC) antimicrobials inhibited attached Salmonella (± 6.0 log CFU/cm 2 ); however, after 1-min of contact, 2.0 MIC of thymol and carvacrol were not able to inactivate adhered Salmonella MIC of TCL inactivated S. aureus and Salmonella after 10 min; however, after 1-min contact, adhered S. aureus and Salmonella populations were decreased in 1.62 log CFU/cm 2 and 2.01 log CFU/cm 2 , respectively. Considering antimicrobial concentrations and contact times, thymol, carvacrol, and TCL could be employed in food-contact surfaces to prevent biofilm formation at early stages of bacterial attachment. Further investigations should be performed considering long-term antibacterial effects of TCL. [ABSTRACT FROM AUTHOR]

Lettuce (Lactuca sativa), one of the most consumed leafy vegetables in the world, is frequently implicated with foodborne disease (FBD) outbreaks, with Salmonella spp. and Escherichia coli O157:H7 being the most common bacteria to cause this illness. Estimates of prevalence and levels of these pathogens on lettuce are scarce in developed or in developing countries, which hinders risk assessment attempts. In here, we present a systematic review and meta-analysis of reported prevalence and levels of Salmonella spp. and E. coli O157:H7 on lettuce using the worldwide available data. Literature was reviewed and examined the results for inclusion of articles in the meta-analysis. Data (prevalence and/or concentration of Salmonella spp. and E. coli O157:H7 on lettuce, sample characteristic, country of origin, and Salmonella identified serovars) were extracted, and meta-analysis was performed using Open Meta-Analyst, Task Order # 2 software. Although only one work reported the presence of E coli O157:H7 on lettuce, several reports indicated the presence of other, distinct enterohemorrhagic E. coli (EHEC) strains, with a mean prevalence of 0.041 (95% CI: 0.005–0.078) and concentration varying from <3.0 MPN/g to >1100 MPN/g. Furthermore, the mean prevalence of Salmonella spp. on lettuce was 0.041 (95% CI: 0.030–0.052), with reported concentrations varying between 0.054 ± 0.058 CFU/g to 218.78 MPN/g. In addition, subgroup analysis of the presence of Salmonella spp. in lettuce revealed a mean prevalence of the bacteria of 0.028 (95% CI: 0.014–0.042) in developed nations and 0.064 (0.041–0.087) in developing nations, with reports varying from 0.001 in Japan to 0.5 in Burkina Faso. Despite a relatively low prevalence, consumption of lettuce is inherently risky because it usually is eaten raw, without thermal treatment to inactivate pathogens. This potential risk further supports performance of quantitative risk assessments to quantify the probability of FBD caused by Salmonella spp. and E. coli O157:H7 transmitted to lettuce. • The mean prevalence of Salmonella on lettuce was 0.041 (95% CI: 0.030–0.052). • Prevalence of Salmonella in developing countries was 0.064, and in developed was 0.028. • The levels of Salmonella on lettuce varied from 0.054 ± 0.058 cfu/g until 218.78 MPN/g. • The prevalence of Escherichia coli O157:H7 on lettuce was 0.041 (95% CI: 0.005–0.078). • The concentration of E. coli (EHEC) on lettuces equal to < 3.0 MPN/g - > 1100 MPN/g. [ABSTRACT FROM AUTHOR]

Salmonella is the main human pathogen present in the poultry chain. Salmonella Heidelberg is one of the most important serovars for public health since it has been frequently isolated in broiler chickens from different countries and may present multidrug resistance (MDR). This study was carried out with 130 S. Heidelberg isolates collected from pre-slaughter broiler farms in 2019 and 2020 in 18 cities from three Brazilian states to study relevant aspects regarding their genotypic and phenotypic resistance. The isolates were tested and identified using somatic and flagellar antiserum (0:4, H:2, and H:r), and an antimicrobial susceptibility test (AST) was performed against 11 antibiotics for veterinary use. The strains were typed by Enterobacterial Repetitive Intergenic Consensus (ERIC)-PCR, and representatives of the main clusters of the identified profiles were sequenced by Whole Genome Sequencing (WGS). AST results showed that all isolates were resistant to sulfonamide, 54 % (70/130) were resistant to amoxicillin, and only one was sensitive to tetracycline. Twelve isolates (15.4 %) were MDR. The dendrogram obtained from the ERIC-PCR showed that the strains were grouped into 27 clusters with similarity above 90 %, with some isolates showing 100 % similarity but with different phenotypic profiles of antimicrobial resistance. Identical strains collected on the same farm on other dates were identified, indicating that they were residents. WGS identified 66 antibiotic-resistance genes. The sul 2 (present in all sequenced samples) and tet (A) genes were highlighted and validated in the experimental analysis. The fos A7 gene was also identified in all sequenced samples, but resistance was not observed in the phenotypic test, possibly due to the heteroresistance of the S. Heidelberg strains evaluated. Considering that chicken meat is one of the most consumed meats in the world, the data obtained in the present study can corroborate the mapping of the origin and trends of antimicrobial resistance. • Antibiotic multiresistant Salmonella Heidelberg strains were identified. • The whole genome sequencing identified resistance genes. • The sul 2 and tet (A) genes were highlighted and validated in the experimental analysis. • The use of antibiotics in the poultry production chain needs better strategies. [ABSTRACT FROM AUTHOR]

In the present study, tannin extracts (rinsed or not) were compared to the use of sodium hypochlorite and tap water on fresh cut crisp leaf lettuce stored under modified atmosphere packaging. Effects of these sanitizers on total color difference and microbial levels of the product after sanitization and storage for 9 days at 3°C were evaluated. Performance of rinsed SM® tannin extract was comparable to the results of chlorine solution for all the analyzed parameters and; furthermore, that extract presented a high reduction in the initial bacterial count of minimally processed lettuce. However, storage of tannin extracts, did not impart better outcomes than the use of tap water. Therefore, the tannin extract storage SM® could be used in washing water to reduce the initial microbiological load, avoiding cross contamination in vegetables minimally processed. [ABSTRACT FROM AUTHOR]

Bacterial attachment to stainless steels AISI (American Iron and Steel Institute) 304 and 316, the preferred material choices for food equipment, is a very important food safety consideration. The purpose of the present study was to investigate the attachment of two important food pathogens on commercial samples of these surfaces focusing on the influence of material topography characterized by Atomic Force Microscopy and considering the hydrophobicity and free energy of interaction, determined by measuring contact angle and application of thermodynamic theory principles. Results showed that S. Enteritidis and Listeria monocytogenes were able to attach to samples of stainless steels, however, initially (t = 0), the number of adhered S. Enteritidis (2.55 log CFU/cm 2 ) was higher than L. monocytogenes (1.68 logCFU/cm 2 ). Corroborating these results, the adhesion was thermodynamically more favorable for S. Enteritidis . Even though, the number of adhered cells were similar on both stainless steels samples, negative total energy was higher on AISI 316, for both bacteria. Moreover, the surface's roughness (0.032 μm and 0.021 μm) and hydrophobicity of cells and materials did not show a positive correlation with bacterial adherence. [ABSTRACT FROM AUTHOR]

This study aimed to analyze the impact of practices adopted for preparation, storage and consumption of homemade mayonnaise salad (HMS) as contributor factors for the occurrence of salmonellosis. A total of 493 individuals answered a questionnaire composed of demographic and socioeconomic questions and, preparing, storage and consumption practices of HMS. The level of good hygiene practices (GHP) of respondents was calculated using Good Practice and Outbreak Prevention Indexes. The consumer behavior and the correlation between practices were performed using Multiple Correspondence Analysis (MCA). 75% of respondents consume HMS, being 43% of interviewers doing this at least once per month. HMS was prepared from 30 min to 1 h before being served by 46% of individuals, it remaining for 30 min to 1 h at room temperature during the meal by 63% of people. Furthermore, 51% of respondents left the HMS container open or improperly closed, which may lead to cross-contamination. Most respondents (66%) stated reuse the HMS for less than one day (44%), at once (76%). 77% of participants declared that they prepare HMS, being only 7% preparing HMS without eggs. The majority (51%) used a cooked and a raw egg yolk. In addition, 75% of the cases showed raw eggs in recipe. The Weighted Good Practice Index, Weighted Outbreak Prevention Index and Weighted Harmonic Outbreak Prevention Index were 63%, 62% and 27% of participants, respectively. The MCA gathered the participants into two groups one commits various errors and other commits few errors on GHP. Thus, a consumer would probably perform multiple either good or bad practices simultaneously. [ABSTRACT FROM AUTHOR]

Listeriosis is a foodborne disease caused by Listeria monocytogenes (LM) and has been linked to the consumption of sliced mozzarella cheese. This study aimed to assess the LM transference during mechanical slicing of mozzarella cheese and its growth during refrigerated storage. Mozzarella cheese was contaminated with LM and 100 slices containing approximately 5 log CFU/slice were produced. Next, 100 slices of non-contaminated cheese were sliced using a contaminated blade (3.67log CFU/10 cm2). LM was quantified on the blade and slices right after slicing and after storage at 10 °C for 10 and 15 days. Results demonstrated that increasing counts of LM were transferred to the blade, comparing the first and the fifth slices (2.71 and 3.22log CFU/10 cm2, respectively, p ≤ 0.05), however, transference stabilized after the 50th slice (3.75 CFU/10 cm2). The blade transferred 1.69–2.66 log CFU/g of LM to different slices. At the end of the storage at 10 °C by 10 and 15 days, LM counts increased to 1.51 and 1.69 log CFU/g, respectively, indicating that LM population can increase if the cheese is stored for a long time. • Listeria monocytogenes (LM) can growth in mozzarella cheese slices stored at 10 °C. • Mozzarella cheese (7 log CFU/g of LM) transferred 3.67 log CFU/10 cm2 to the blade. • Blade (2.68 log CFU/cm2 of LM) transferred 1.69–2.66 log CFU/g to mozzarella cheese. [ABSTRACT FROM AUTHOR]

Pathogenic microorganisms are able to adhere on equipment surfaces, being possible to contaminate food during processing. Salmonella spp. and Listeria monocytogenes are important pathogens that can be transmitted by food, causing severe foodborne diseases. Most surfaces of food processing industry are made of stainless steel joined by welds. However currently, there are few studies evaluating the influence of welds in the microorganism's adhesion. Therefore the purpose of the present study was to investigate the adhesion of Salmonella Enteritidis and L. monocytogenes on surface of metal inert gas (MIG), and tungsten inert gas (TIG) welding, as well as to evaluate the cell and surface hydrophobicities. Results demonstrated that both bacteria adhered to the surface of welds and stainless steel at same levels. Despite this, bacteria and surfaces demonstrated different levels of hydrophobicity/hydrophilicity, results indicated that there was no correlation between adhesion to welds and stainless steel and the hydrophobicity. [ABSTRACT FROM AUTHOR]

Introduction: Previous studies have identified Salmonella as the main causative agent of foodborne diseases in the state of Rio Grande do Sul (RS), southern Brazil, between 1997 and 2006. This study aimed to describe the Salmonella serotypes, antimicrobial patterns, and food vehicles of salmonellosis that occurred in RS between 2007 and 2012. Methodology: Information about Salmonella isolates and salmonellosis outbreaks registered in the official records of the Central Laboratory of RS (FEEPS/IPB-LACEN/RS) was analyzed. Results: Among the 163 isolates investigated, 138 (84.7%) were identified as S. Enteritidis. The second and third most frequent serovars identified were S. Schwarzengrund (5.5%) and S. Typhimurium (3.7%). Homemade mayonnaise was the food vehicle most frequently identified (17.39%), followed by pastry products (15.94%) and beef (12.32%). Antimicrobial resistance was analyzed; 12 drugs were tested. Higher percentages of resistance were observed to nitrofurantoin (94.2%) and nalidixic acid (89.1%). The resistance to these two drugs was verified in 80.43% of the isolates. Multi-resistance to three and five drugs was verified in four and two isolates, respectively. Conclusions: Comparing the results of the present study with results of previous reports, it was possible to conclude that S. Enteritidis and homemade mayonnaise are still the main serotype and food vehicle of salmonellosis in RS and that antimicrobial resistance has been increasing among S. Enteritidis responsible for foodborne outbreaks in southern Brazil. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to evaluate and classify the sanitation and hygiene conditions in Porto Alegre/Rio Grande do Sul (RS) public schools using an analysis of surfaces that come in contact with food and a food safety checklist validated for the school environment. The following mesophilic heterotrophic bacteria count medians were observed on each piece of equipment or utensil studied: countertops, 27.3 Colony-Forming Units (CFU)/cm2; cutting boards, 15 CFU/cm2; blenders, 14.5 CFU/cm2; dishes, 2 CFU/cm2; and refrigerators, 1 CFU/cm2. The median of the surface measurements analyzed by adenosine triphosphate (ATP) bioluminescence was less than 40 Relative Light Units (RLU)/100 cm2 for all equipment and utensils, except for the countertop surface, which had a median of 52.5 RLU/100 cm2. The data from 120 schools showed that 33, 64 and 3% were classified as high, regular and low health risk, respectively. The results showed that most schools were exposed to cross-contamination with failures especially with regard to environmental hygiene and procedures. Failures related to both factors potentially raise the risk of outbreaks in this environment. The scores used enabled the classification of school meal services and the identification of the points that need more attention. Intervention strategies that target different aspects of food handling, not only knowledge, may be promising in this scenario, which may address problems that mainly involve the food handler and promote changes in food handling practices. [Copyright &y& Elsevier]

Abstract: This study aimed to explain the elaboration process of a risk-based instrument to evaluate the hygienic and sanitary conditions and grading of food services in the host cities of the 2014 FIFA World Cup. Twenty-four Brazilian experts were invited for this elaboration. They were asked to determine the likelihood of different food handling situations that could lead to an outbreak. The nominal group technique was used for this purpose. A draft of the evaluation instrument was then created, based on Brazilian good manufacturing practices regulation and the opinion of the food safety experts. The draft evaluation instrument was used to evaluate 354 food services located in 10 cities that will host games as part of the 2014 FIFA World Cup and 141 food services in seven state capitals that will not host the games. In 25 establishments, the application of the evaluation instrument was conducted by two health surveillance auditors at the same time to measure the inter-rater reliability using the kappa statistic. For each item a raw score was determined by the experts and adjusted based on the results of a factor analysis. Approximately 55% of the items exhibited almost perfect agreement, with values between 0.81 and 1.00, and another 26% agreed substantially. The lowest raw score assigned was 10, and the highest was 240. Factor loadings ranging from 0.0001 to 0.6274 were determined for each of the items. Based on the assigned scores, the overall scores of the establishments could range from 0 (all items in compliance with the law) to 2565.95 (all items inadequate) resulting in five classification categories when using the evaluation instrument. In summary, an evaluation instrument to be applied to food services to permit the evaluation and grading of food service establishments regarding the sanitary aspects of food handling has been developed. The release of the results of the evaluation and grading of the food services has the potential to improve the food services in the areas covered by the Brazilian sanitary legislation. [Copyright &y& Elsevier]

Abstract: This study aimed to characterize Salmonella Enteritidis (SE) isolated from blood (n=12) and feces (n=68) of salmonellosis victims in Southern Brazil. All isolates were submitted to antimicrobial susceptibility testing, PCR-ribotyping, and XbaI macrorestriction Pulsed-Field Gel Eletrophoresis (PFGE). Results demonstrated high levels of ampicillin and nalidixic acid resistance, and strains isolated in different geographic regions were clustered together, presenting a common resistance profile. All strains demonstrated similar and related PCR-ribotyping patterns (R1, R2, and R3); being that the predominant profile R1 grouped 47.5% of the strains. PFGE profile P1 grouped the majority of the strains (96.25%), suggesting a clonal relationship among the strains or inability of molecular typing methods to discriminate strains of this serovar. Results suggested on an increase in antimicrobial resistance and that strains of S. Enteritidis with similar PFGE and PCR-ribotyping profiles were involved in several salmonellosis outbreaks in Southern Brazil. [Copyright &y& Elsevier]

Abstract: The growth of Staphylococcus aureus inoculated onto poultry meat was investigated under different incubation periods and temperature patterns. Transfer of this microorganism to surface materials and their disinfection was also evaluated. The evaluation of transfer was carried out by placing the contaminated meat cubes on stainless steel and polyethylene surfaces for 10s and 10min each, and the surfaces were disinfected with 0.5% chlorhexidine digluconate (CHXdG) for 1 and 10min each. After 24h, there was a significant increase of the bacteria count at 20°C, but not at temperatures between 7 and 15°C. Significant counts of S. aureus were transferred after a few seconds of contact of the cubes with both materials, and significant differences of transferred cell counts were not detected among the surface materials or durations of contact. The CHXdG solution was able to inactivate all the transferred cells after 10min of exposure; however, the same result was not observed with 1-min exposure. The time of contact and the type of surface material did not influence the quantity of the transferred cells. The 0.5% CHXdG solution was effective for the disinfection of the contaminated surfaces without previous cleaning. [Copyright &y& Elsevier]

This study aimed to evaluate the effects of antimicrobials and ultrasound (US) on the skin of chicken contaminated with Salmonella enterica. Firstly, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined for the antimicrobials against five strains belonging to different serovars of Salmonella or as a cocktail. Chicken skins were then artificially contaminated with Salmonella and treated with 0.07% and 0.14% peracetic acid (PAA) alone or in combination with the following antimicrobials: 3% lactic acid (LA), 3% citric acid (CA), 1% phosphoric acid (PA) and 2% sodium bisulfate (SBS) for 15 s, 5 and 30 min. Treated chicken skins showing better microbial reductions were analyzed for texture and color changes. All antimicrobial treatment combinations reduced more than 2.0 log 10 CFU/g of Salmonella. There was no synergistic effect (p > 0.05) between US and antimicrobials. The treatment 0.14% PAA + 2% SBS reduced 2.8 log 10 CFU/g of Salmonella. However, the skin color has changed, which is not desirable in industrial processing. Thus, the best treatment for reducing Salmonella on chicken skin without texture and color-changing was 0.07% PAA during 15 s. • Salmonella cocktail can be more resistant to sanitizers than isolated strains. • Skin chicken can limit antimicrobial action of sanitizers. • Treatment 0.14%PAA+2%SBS showed 2.8 logCFU/g of Salmonella reduction, altering skin. • 0.07%PAA reduced 2.08 logCFU/g of Salmonella , causing no change in skin. • Ultrasound did not increase sanitizers antimicrobial capacity against Salmonella. [ABSTRACT FROM AUTHOR]

• Salmonella grew in sushi under isothermal and non-isothermal conditions (7–37 °C). • The model was validated in the worst-case scenario, built through restaurant visits. • Total Aerobic Mesophilic lag phase in sushi was ~11 h at 15 °C. • Salmonella lag phase in sushi was ~14 h at 15 °C. • Considering Salmonella , 6 h at 15 °C can be used in sushi buffet distribution. In this study mathematical models to predict Salmonella enterica growth in sushi at different temperatures were developed considering data obtained in 26 restaurants in Southern Brazil. The sushi type chosen to develop the models was the one that presented the highest total aerobic mesophilic counts among sushis collected in the establishments. Salmonella was inoculated (2–3 log UFC/g) in this sushi type prepared in the laboratory (pH 4.8; aw 0.98) and incubated under isothermal conditions at 7, 15, 20, 25 and 37 °C. Baranyi and Roberts model was used to describe Salmonella growth curves, generating R2 values of ≥0.98 and RMSE values of <0.24 log CFU/g/h for primary models. Ratkowsky's equation was used in secondary model, generating R2 of 0.99 and RMSE of 0.02 log CFU/g/h. The model validation was simulated under non-isothermal conditions, using the worst-case scenario that was built through data from the environmental conditions and data obtained from the restaurants. The non-isothermal conditions were performed at 36.3 °C for 6 h, 10 °C for 24 h and 29.5 °C for 6 h sequentially, reaching 6.7 log CFU/g of Salmonella and generating RMSE of 0.06 log CFU/g/h, Bias factor of 0.97 and Accuracy factor of 1.03. The negligible growth time (ς) for Salmonella , considering the average of higher distribution temperatures of chosen sushi type (approximately 18 °C), was 8.9 h. However, growth rates of total aerobic mesophilic demonstrated that at 15 °C and 20 °C, the lag phases were approximately 11 and 5 h respectively. Based on these results, we suggest for sushi distribution the use of temperatures of ≤15 °C for 6 h (maximum time of distribution allowed in Brazil) considering the Salmonella growth. [ABSTRACT FROM AUTHOR]

Food distribution temperature is one of the most important factors to be controlled in order to prevent foodborne illnesses in food services. In this study, 339,548 records of food temperatures were collected from corporate catering food services and were analyzed, aiming to identify different scenarios and possible factors predictive of Salmonella and Listeria monocytogenes growth. Data fitting showed a Beta General distribution as the most appropriate model to describe the distribution temperature for most of the cold foods while the Triangular distribution fit best for hot foods. Temperature profiles and intrinsic parameters of the most frequently consumed cold foods were considered to predict Salmonella and L. monocytogenes growth using ComBase models. Salmonella exposed to temperatures of 7, 10, 15, 21, 36.5 and 40 °C was able to grow from 0.11 to 1.06 log CFU/g after 6 h, considering this period to be the maximum time of distribution of foods. L. monocytogenes exposed to temperatures of 1, 5, 10, 15, 21, 36.5 and 40 °C showed growth between 0.05 and 2.09 log CFU/g during the same time period. According to the predictive model, Salmonella spp. and L. monocytogenes were not able to grow on cold foods stored for 6 h at temperatures below 10 °C. These temperatures therefore can be suggested as safe for the distribution of cold foods over periods shorter than 6 h. Controlling the time elapsed in different distribution scenarios is necessary to prevent microbial multiplication. • Cold meals demonstrated more inadequate temperatures than hot meals. • Warm external temperatures influence the distribution temperatures of cold meals. • Cold meals distribution temperatures were described by Beta General distribution. • Hot meals distribution temperatures were described by Triangular distribution. • Until 10 °C there is no growth of Salmonella and L. monocytogenes in cold meals. [ABSTRACT FROM AUTHOR]

Restaurants used to prepare tenderloin beef medallions using different frying parameters in order to satisfy their customers. However, some of those cooking methods are not in accordance with food safety recommendations, because they do not reach internal temperatures recognized as save, in countries such as US, Canada and Brazil. This study aimed to assess the microbial inactivation in tenderloin beef medallions fried to five pre-determined degrees of doneness. Two different frying techniques were investigated, allowing beef pieces to reach the following degrees of doneness: rare, medium-rare, medium, medium-well and well-done. Before thermal processing, tenderloin beef medallions were artificially contaminated with approximately 106 CFU/g of Escherichia coli and the survival of this microorganism and mesophilic total counts were measured using VRBA + MUG and BHI plates, respectively. Bacterial colonies grew on BHI plates were also analyzed by Matrix-Assisted Laser and Time-Of-Flight desorption/ionization mass spectrometry (MALDI-TOF/MS) in order to identify survivors. Results indicated that complete E. coli inactivation was only observed on tenderloin beefs subjected to well-done degree established by both techniques, given that Technique 1 recommended a final heating inside oven after frying. Without this final oven processing, which is not always done in restaurants, more than 2 log CFU/g of viable E. coli were detected. Modeling of the kinetic parameters by GInaFIT revealed a D value (time needed to reduce 90% of the bacterial population) of 1.67 min for Technique 1 and D = 3.81 min for Technique 2 and this difference was associated to the difference of temperatures of olive oil. MALDI-TOF analyses demonstrated high diversity in natural microbiota of tenderloin beef pieces and among the main identified survivor genera was Citrobacter, Enterobacter, Hafnia, Serratia, Raoultella, Bacillus, Lactobacillus, Micrococcus, Pseudomonas, Serratia and Staphylococcus. Pathogens such as Salmonella and Listeria monocytogenes were not found. Based on the results, we recommend the use of high microbiological quality beef for the preparation of tenderloin beef medallions and the validation of frying process considering specific conditions of restaurants, because different degrees of fried may result in different counts and types of bacterial survivors. • E. coli was not observed only on well-done tenderloin beefs. • Temperature control was more effective than time control in reducing E. coli. • E. coli was not found when the center of medallions reached 70 °C. • Predicted D value of technique 1 was lower than D value of technique 2. • MALDI-TOF showed high diversity of survivors after all degrees of doneness. [ABSTRACT FROM AUTHOR]

The aim of this study was to assess the risk of occurrence of a foodborne outbreak and point practices determinant to achieve high Good Hygienic Practice level during handling practice from purchase to consumption of chicken meat and eggs. The risk behavior of respondents and the risk of the occurrence of a foodborne outbreak were measured using Weighted Harmonic Outbreak Prevention Index (WHOPI). WHOPI were not correlated to socioeconomic data and perception of risks. Different profiles of handling practices were identified inside each WHOPI level. Chicken meat defrost, time and temperature of egg cooking and the point of yolk were identified as the most important procedures responsible for the WHOPI level upgrades. The consumption of chicken meat and eggs were characterized as discrete distributions. The average consumption of chicken meat was 113.48 g/per day and eggs daily intake distribution was 0.92 units/day. Our results can be applied for future microbiological food safety risk assessments related to the consumption of chicken meat and eggs. Unlabelled Image • 1217 records were collected from different common consumers and analyzed. • Most respondents showed medium level of good hygienic practices procedures. • Risk behavior were not correlated to socioeconomic data and to perception of risks. • The most important controls needed to the upgrade of risk behavior level were ranked. • Specific minor changes had impact in good practices. [ABSTRACT FROM AUTHOR]