Search

Vegetables are an essential component of a balanced diet. The consumption of ready-to-eat foods may lead to the risk of infections and illnesses due to microbial contamination. To mitigate the potential of microbial contamination risks, it is critical to promote safe handling practices among consumers. In this study, our research evaluated the efficacy of different vegetable washing methods, specifically with lettuce, tomato, and cucumber, to establish optimal practices for reducing microbial contamination. This study consisted of two phases. Initially, a survey was distributed to 150 volunteers using snowball sampling to assess everyday vegetable handling and washing methods. The survey's results identified four predominant methods: washing with a 5% vinegar solution for 3 min followed by tap water rinse (37.3% of participants), rinsing with tap water for 1 min (29.3%), washing with a 5% salt solution (vegetable soap) for 3 min followed by a tap water rinse (16.6%), and a 3 min tap water rinse (14%). A minor segment (3.33%) reported not washing their vegetables at all. The survey's findings guided the second phase, which tested the aforementioned washing protocols' effectiveness in reducing Escherichia coli (E. coli) levels on spiked contaminated salad vegetables. The tested vegetables were sterilized using UV light, inoculated with 0.5 McFarland E. coli, and then washed using the four identified methods. After that, E. coli enumeration after washing was performed using 3M™ Petrifilm and the comparison was analyzed via one-way ANOVA. During this study, it was revealed that the cucumbers had the highest E. coli contamination levels in comparison to the lettuce and tomato after washing. Interestingly, by comparing the three washing methods, it was found that washing the vegetables with vinegar proved to be the most effective solution for reducing microbial presence on both lettuce and cucumbers. Notably, the natural smoothness of tomato skin led to no significant differences in contamination levels across washing methods. In summary, vinegar washing effectively reduces microbial contamination from salad vegetables, highlighting the need for informed consumer practices to prevent foodborne outbreaks. This study emphasizes the importance of monitoring contamination sources and using safe washing techniques. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes (Lm) is responsible for listeriosis, a serious foodborne disease, with high hospitalization and mortality rates worldwide. The main cause of listeriosis in humans is the consumption of ready-to-eat (RTE) foods; Commission Regulation (EC) No 2073/2005 establishes microbiological criteria for Lm in RTE foods. Raw fish products are widely consumed, e.g., in sushi and various seafood recipes (e.g., carpaccio, sashimi, maki, nigiri, tartare, etc.), but are not subjected to RTE food safety criteria. The aim of our study was to assess the growth potential of Lm in raw sea bass fillets obtained from a leading aquaculture company in Greece. In order to assess the growth of Lm in raw sea bass fillets, we applied the "challenge test", a scientific experiment designed to assess the growth of Lm within a specific food product under controlled conditions. According to our results, and taking into consideration the health risk for the listeriosis-vulnerable population, raw fish products utilized in the preparation of RTE foods, including sushi and an array of seafood dishes, should be incorporated in the Category of Safety Criteria of Regulation (EC) No 2073/2005 "Ready-to-eat food able to support the growth of Listeria monocytogenes". [ABSTRACT FROM AUTHOR]

This announcement provides the genome sequence of the biofilm-forming methicillin-resistant Staphylococcus aureus MTR_V1 strain isolated from a ready-to-eat food sample in Bangladesh. Our assembled genome had a length of 2.8 Mb, 27 contigs, two CRISPR arrays, 38 predicted antibiotic resistance genes, and 66 predicted virulence factor genes.

Food borne diseases are an important public health problem has major impacts on human health, also affect trade and economic issues. Developing microbial cultures to detect foodborne pathogens is time-consuming and expensive. The aim of this study is to develop a multiplex (mPCR) method for the simultaneous detection of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Salmonella enteritidis. Buffered peptone water (BPW) was used as pre-enrichment. Simplex and multiplex PCR settings were optimized and applied to both pure co-cultures and artificially inoculated ready-to-eat food samples (falafel and chicken nugget). The four microorganisms could be detected individually and in enrichment media artificially inoculated at 101 CFU/mL by mPCR. In conclusion, the individual and combined growth of E. coli, S. enterica, S. aureus and, L. monocytogenes with low levels of contamination in the presence of food matrices such as falafel and chicken nuggets is effectively supported by BPW broth as co-culture medium before mPCR detection. The proposed protocol for pre-enrichment of E. coli, S. enterica, S. aureus and, L. monocytogenes in takes approximately 34 hours , compared to culture methods that require at least 7 days. This notably reduces analysis time, effort, and cost.

Food borne diseases are an important public health problem has major impacts on human health, also affect trade and economic issues. Developing microbial cultures to detect foodborne pathogens is time-consuming and expensive. The aim of this study is to develop a multiplex (mPCR) method for the simultaneous detection of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Salmonella enteritidis. Buffered peptone water (BPW) was used as pre-enrichment. Simplex and multiplex PCR settings were optimized and applied to both pure co-cultures and artificially inoculated ready-to-eat food samples (falafel and chicken nugget). The four microorganisms could be detected individually and in enrichment media artificially inoculated at 101 CFU/mL by mPCR. In conclusion, the individual and combined growth of E. coli, S. enterica, S. aureus and, L. monocytogenes with low levels of contamination in the presence of food matrices such as falafel and chicken nuggets is effectively supported by BPW broth as co-culture medium before mPCR detection. The proposed protocol for pre-enrichment of E. coli, S. enterica, S. aureus and, L. monocytogenes in takes approximately 34 hours, compared to culture methods that require at least 7 days. This notably reduces analysis time, effort, and cost. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the perceptions and attitudes of consumers toward food service safety and hygiene when purchasing ready-to-eat food. Data were collected at three time points: before (T0) and during the COVID-19 pandemic (T1 and T2). Among the 333 participants, 45.9% reported fear of contracting COVID-19 when purchasing off-site meals, and 78.4% for on-site meals in T1, compared to 21.0 and 52.0% in T2, respectively (p

A community-level nutritional intervention was implemented among tribal children (3 to 6 years of age) in Telangana, India. The one-year intervention involved six nutrient-rich formulations of millet–pulse–groundnut-based products suited to local taste preferences. Anthropometric measurements of height, weight, and mid-upper-arm circumference (MUAC) along with haemoglobin (Hb) levels were monitored at baseline and endline. The treatment group showed considerable gains in height (3.2 cm), weight (1.68 kg), and MUAC (0.33 cm) over the control group. The paired t-test indicated significant differences (p < 0.01) between the pre- and post-intervention anthropometric measurements. Positive shifts were observed in terms of wasting (WHZ; −1.2 ± 1.3 to −0.9 ± 1), stunting (HAZ; −1.8 ± 1.6 to −0.3 ± 1.3), and underweight (WAZ; −1.9 ± 1.2 to −0.7 ± 1) in the treatment group. The Hb levels in the treatment group also improved significantly from 9.70 ± 0.14 g/dL (moderately anaemic) to 11.08 ± 0.13 g/dL (non-anaemic). Post-intervention focus group discussions (FGDs) involving mothers and teachers confirmed these positive impacts. Thus, a nutritional intervention formulated using climate-resilient millets, pulses, and groundnuts promotes dietary diversity and improves the nutrition and health statuses of children. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes (Lm) is responsible for listeriosis, a serious foodborne disease, with high hospitalization and mortality rates worldwide. The main cause of listeriosis in humans is the consumption of ready-to-eat (RTE) foods; Commission Regulation (EC) No 2073/2005 establishes microbiological criteria for Lm in RTE foods. Raw fish products are widely consumed, e.g., in sushi and various seafood recipes (e.g., carpaccio, sashimi, maki, nigiri, tartare, etc.), but are not subjected to RTE food safety criteria. The aim of our study was to assess the growth potential of Lm in raw sea bass fillets obtained from a leading aquaculture company in Greece. In order to assess the growth of Lm in raw sea bass fillets, we applied the “challenge test”, a scientific experiment designed to assess the growth of Lm within a specific food product under controlled conditions. According to our results, and taking into consideration the health risk for the listeriosis-vulnerable population, raw fish products utilized in the preparation of RTE foods, including sushi and an array of seafood dishes, should be incorporated in the Category of Safety Criteria of Regulation (EC) No 2073/2005 “Ready-to-eat food able to support the growth of Listeria monocytogenes”.

Listeria monocytogenes is an important foodborne pathogen responsible for human listeriosis, which is a disease with high hospitalisation and mortality rates. The bacteria are usually susceptible to most antibacterial substances, but resistance to some of them has been recently observed. The present study introduces the evidence on the emergence of antibiotic resistance among L. monocytogenes strains isolated from food and food-production environments in Poland.

Background: Cardiovascular diseases (CVDs) are the leading cause of mortality worldwide. In 2010, ischemic heart disease and strokes together claimed the lives of an estimated 13 million people globally, making about 25% of all deaths (compared to barely 1 in 5 deaths two decades previously). Over the past few decades, there has been a notable global growth in the consumption of ultra-processed foods. The term "ready-to-eat" or "ultra-processed foods" (UPF) refers to "formulations of ingredients, mostly for industrial use only, derived from a series of industrial processes". UPF contributes significantly and steadily to the world's food supply. The amount of industrially processed foods in the world's food supply has expanded simultaneously with the incidence of obesity and non-communicable illnesses in many nations. They often have lower fiber and vitamin density, higher levels of added sugar, salt, saturated fat, and energy density, as well as a higher concentration of many of these nutrient supplements and characteristics that are particularly linked to cardio metabolic health. Objectives: Objective of the study is to understand the cardiovascular disease risks related to consumption of ready-to-Eat (RTE) food products among young adults in Kolkata, West Bengal, India. Material and Methods: This cross-sectional study was conducted among young adults, both male and female, between the ages of 20 and 30 who were living in Kolkata. The study duration was from April to July 2021. The same size was N = 150. The KAP (Knowledge, Attitude, and Practice) method was used in this study. The pretested, standardized questionnaires were made on the Google form, and the link was sent through the social media platform to the randomly selected people. Data was put in a Microsoft Excel worksheet (Microsoft, Redwoods, WA, USA) and checked for accuracy. The association between two attributes was calculated by Pearson's chisquared test using Statistical Package for the Social Sciences software (SPSS), version 20.0 (SPSS Inc., Chicago, IL, USA), and P < 0.05 was considered statistically significant. Results: In this cross-sectional study, 44.18% of males and 38% of females are overweight, whereas 39.71% of the population is ready to eat food on a regular basis. The consumption varies from one to three times a day. This regular consumption of ultra-processed and ready-to-eat (RTE) food, which is significantly associated with high BMI and overweight, can be a cause of cardiovascular, coronary heart, and cerebrovascular disease, respectively. Conclusion: To reduce the negative effects of ready-to-eat foods on obesity and cardiovascular health, it is essential to prioritize whole, unprocessed foods in the diet. [ABSTRACT FROM AUTHOR]

AbstractProblems of foodborne diseases relating to the microbiological quality/safety of food continue to be of big concern globally. The study was undertaken to assess the microbial safety of ready-to-eat (RTE) foods sold in retailers around Thohoyandou, Limpopo province, South Africa. A total of 96 RTE food products were purchased from four (4) different retailers and transported to a laboratory for analysis. Food handling practices, personal hygiene and pest control measures were observed and recorded. To enumerate Coliform, Salmonella species, Staphylococcus aureus, Bacillus cereus, Escherichia coli, total plate count, Yeasts and Moulds serial dilution of (10−1 − 10−5) and pour plate/spread method were employed. The checklist on the retailers revealed that they followed good manufacturing practice and good personal hygiene expect retailer 4. Microbial counts for all samples ranged from 1.10 to 3.95 log x cfu/g. Bacillus cereus and yeasts counts for all samples ranged from 1.71 to 3.95 and 1.43 to 3.73 log x cfu/g, respectively. S. aureus and coliforms mean counts ranged from 1.10 to 2.68 and 1.53 to 3.58 log x cfu/g. Total plate count ranged from 2.12 to 3.91 log x cfu/g for all the retailers. Moulds and Salmonella were not detected in all the samples tested. Indole test confirmed positive E. coli and citrate test confirmed positive for S. aureus and B. cereus. Mean counts of some microorganisms were above satisfactory microbial limits, and this may pose hazard to public health.

Recently, consumers prefer ready-to-eat foods due to their advantageous minimal input of time and effort. Soaking-cooking-drying is a typical procedure for preparing quick-cooking beans, where drying is the last but not least step. Therefore, this study aimed to compare the effect of microwave and hot air drying on the quality of quick-cooking mung bean. Mung bean was soaked, pre-cooked and then dried by microwave (60, 300, and 600 W) and hot air (50, 70, and 90 ºC). All dried beans exhibited a larger volume, a cracked surface, a browning color, a shortened cooking time, and an increased in vitro digestibility. However, microwave treatment decreased the drying time from ~120 to 25−30 min, and reduced the energy consumption by 0.04−0.15 kW·h. The quick dehydration process during microwave drying restricted the reassemble of gelatinized starch and the formation of weak V-type crystalline, thus further improving the digestibility of mung bean. Overall, this study suggested that microwave could be an alternative drying technique for preparing quick-cooking beans with high digestibility.

Hand hygiene is critical in the food service industry. Bacteria can easily be transferred between different surfaces to food during food preparation. Common hygiene practices include hand washing and usage of disposable gloves. Food handlers are often susceptible to transferring pathogenic bacteria to food, thus proper hand hygiene can limit such transmission. While gloves serve as a barrier between bare hands and food, their misuse, including reuse or lack of change, can potentially result in cross-contamination, compromising on food safety. In Singapore, strict regulations and consumer perceptions have encouraged the use of gloves in food handling. This study assessed the microbiological profile of gloves used by food handlers across fifty randomly chosen food establishments, by swabbing samples from the inner and outer surfaces of gloves. Glove samples were also subjected to a watertight test to detect significant physical damage. The results revealed that gloves with damage exhibited significantly higher mean Standard Plate Counts (SPCs), suggesting the likelihood that damaged gloves promoted the transfer of bacteria. Damaged gloves used to handle certain types of food, like noodles and rice dishes, also had significantly higher mean SPC than those used for beverages and snacks. However, gloves without visible damage showed no significant difference in mean SPC across different food types. The study highlighted that proper glove use can help in preventing bacterial transfer and consequently, maintaining food safety. Regular glove changes, particularly when damaged, are imperative. The findings underscore the importance of proper glove use in conjunction with other hand hygiene practices to uphold food hygiene and safety standards.

Hummus is a traditional and very popular Mediterranean ready-to-eat (RTE) food, with growing popularity worldwide. However, it has a high water activity and is susceptible to microbial growth and post-process contamination that limit its quality and shelf-life. For this purpose, the present study compared the use of several antimicrobials, alone or in combination, for hummus preservation during storage (4 °C), for up to 45 days. The chemical preservative potassium sorbate 0.09% (S) was evaluated, along with three natural antimicrobials: garlic 1.25% (G); vinegar 5% (V); natamycin 0.002% (N); or their combination: garlic 1.25%–vinegar 5% (GV); vinegar 5%–natamycin 0.002% (VN); garlic 1.25%–natamycin 0.002% (GN); and garlic 1.25%–vinegar 5%–natamycin 0.002% (GVN) to increase the shelf-life of hummus. A thymol and carvacrol mixture 0.2% (O) was also assessed to preserve and develop a new oregano-flavored hummus. All treatments that included vinegar used alone or in combination had significantly higher antimicrobial effectiveness than the other treatments. They achieved 2.2–3.2, 1.8–3.1, and 1.4–2.1 log reductions in total aerobic counts (TAC), Pseudomonas spp., and lactic acid bacteria (LAB), respectively, as compared to the control samples © at day 21. Therefore, the shelf-life of C, S, N, G, GN, and O was around (ca.) 19 days, compared to an extended one of ca. 25 days for V and VN, and ca. 30 days for GV and GVN. Sensory analysis showed the highest acceptability for C, N, S, V, and VN, followed by GV and GVN, and the lowest was for G, GN, and finally O. The findings provide potential alternatives to chemical preservatives, which could be used for natural hummus preservation and shelf-life extension. [ABSTRACT FROM AUTHOR]

Background: Vibrio parahaemolyticus is one of the most common foodborne pathogens and poses a significant disease burden. The purpose of the study was to elucidate the epidemiological characteristics of Vibrio parahaemolyticus outbreaks in Zhejiang Province, and provide insights for the targeted prevention and control of foodborne diseases. Methods: Descriptive statistical methods were utilized to analyze the data on Vibrio parahaemolyticus outbreaks reported by all Centers for Disease Control and Prevention (CDCs) through Foodborne Disease Outbreaks Surveillance System (FDOSS) in Zhejiang Province from 2010 to 2022. Results: From 2010 to 2022, a total of 383 outbreaks caused by Vibrio parahaemolyticus were reported by 90 CDCs in 11 prefectures of Zhejiang Province, resulting in 4,382 illnesses, 326 hospitalizations and 1 death. The main symptoms of the outbreak-related cases were diarrhea (95.18%), abdominal pain (89.23%), nausea (55.64%), vomiting (50.57%), fever (24.21%), etc. The outbreaks occurring between July and September accounted for 77.54% of all outbreaks (297 out of 383). Outbreaks associated with restaurants accounted for the majority (57.96%, 222/383) of all outbreaks, followed by those linked to staff canteens (15.40%, 59/383) and rural banquets (11.23%, 43/383). 31.85% of all outbreaks were associated with the consumption of aquatic products, while ready-to-eat foods such as Chinese cold dishes and cooked meat products accounted for 12.53% of all outbreaks. Serotype O3:K6 (81.94%, 118/144) was the predominant serotype responsible for outbreaks from 2010 to 2020, while serotype O10:K4 (57.89%, 33/57) was the predominant serotype from 2021 to 2022. Conclusion: In-depth and comprehensive analysis of long-term surveillance data on Vibrio parahaemolyticus outbreaks is essential to gain insight into the epidemiological characteristics, identify long-term patterns and recent trends, and enable governments to prioritize interventions and develop targeted policies to mitigate such outbreaks. [ABSTRACT FROM AUTHOR]

Food sold in healthcare facilities and environments are underestimated as sources of exposure of customers to potential pathogens. In the current study, we investigated the prevalence of methicillin-resistant Staphylococcus aureus (MRSA) in selected food items sold in two hospitals located in Benin City, Edo State, South-South Nigeria. A total of 100 food samples were obtained from food vendors and screened by pour plate method for the presence of heterotrophic bacterial and Staphylococcus aureus. Their antibiotic sensitivity patterns were determined by disc diffusion method and the presence of toxigenic and pathogenic genes by polymerase chain reaction and gel electrophoresis. Majority of the food samples investigated harbored Staphylococcus aureus, with varying levels of antibiotics resistance pattern. Only 5 of the isolates were observed to be methicillin resistant, with only one harboring the mecA gene. The results of this study are an indication that methicillin resistant Staphylococcus aureus could be a source of contaminant in ready-to-eat food sold in hospital facilities, and effort must be taken to prevent the occurrence of diseases arising from their presence. [ABSTRACT FROM AUTHOR]

Foods contaminated by pathogens are responsible for foodborne diseases which have socioeconomic impacts. Many approaches have been extensively investigated to obtain specific and sensitive methods to detect pathogens in food, but they are often not easy to perform and require trained personnel. This work aims to propose a textile organic electrochemical transistor-based (OECT) biosensor to detect L. monocytogenes in food samples. The analyses were performed with culture-based methods, Listeria Precis™ method, PCR, and our textile OECT biosensor which used poly(3,4-ethylenedioxythiophene) (PEDOT):polystyrene sulfonate (PSS) (PEDOT:PSS) for doping the organic channel. Atomic force microscopy (AFM) was used to obtain topographic maps of the gold gate. The electrochemical activity on gate electrodes was measured and related to the concentration of DNA extracted from samples and hybridized to the specific capture probe immobilized onto the gold surface of the gate. This assay reached a limit of detection of 1.05 ng/μL, corresponding to 0.56 pM of L. monocytogenes ATCC 7644, and allowed the specific and rapid detection of L. monocytogenes in the analyzed samples. Keypoints: • Textile organic electrochemical transistors functionalized with a specific DNA probe • AFM topographic and surface potential maps of a functionalized gold gate surface • Comparison between the Listeria monocytogenes Precis™ method and an OECT biosensor [ABSTRACT FROM AUTHOR]

ObjectiveTo verify the potential food safety hazards and provide a scientific basis for risk assessment， risk management and food safety standards formulation of ready-to-eat （RTE） food in Shanghai.MethodsFrom 2016 to 2020， 10 521 food samples of 20 kinds of RTE foods were collected in Shanghai. A series of qualitative or quantitative detection of two hygienic indicator bacteria and six pathogenic bacteria， including the aerobic plate count （APC）， Escherichia coli （E.coli） count， Vibrio parahaemolyticus （V. parahaemolyticus）， Staphylococcus aureus， Diarrheagenic E. coli， Salmonella spp.， Bacillus cereus （B. cereus）， and Listeria monocytogenes （L. monocytogenes） were conducted. and the correlation between them was analyzed.ResultsThe highest average APC count of cold rice noodle products， salad and Chinese salad were （5.13±1.43）lgCFU/g， （4.56±1.13）lgCFU/g， （4.26±1.75）lgCFU/g， and the E. coli count were （1.20±1.00）lgCFU/g， （1.47±1.41）lgCFU/g and （1.18±1.06）lgCFU/g. The positive rates of L. monocytogenes in cold pot skewers， salad， Chinese salad and cooked meat products were relatively high （6.27%， 3.36%， 2.71% and 2.69%， respectively）. V. parahaemolyticus was only detected in three categories， including 3.65% of raw animal aquatic products， 2.58% of Chinese salad and 0.42% of cooked meat products. The positive rate of B. cereus in rice noodle products was 7.51%， which was significant higher than sushi， whose rate was 0.53% （P

The fabrication of multi-component film with colloidal particles could be inconvenient. A novel "swell-permeate" (SP) strategy was proposed to form homogeneous multi-component films. The SP strategy allows colloidal particles to fit into the polymer network by stretching the polymer chains assisted by water. We demonstrated the strategy by creating films with polysaccharide substrates as β-cyclodextrin grafted chitosan (CS) with nanocellulose. The addition of nanocellulose significantly increased the mechanical properties and the barrier performance of the films. The size of nanocellulose particles in affecting mechanical properties was investigated by applying different length of cellulose nanocrystal (CNC), the longer of which, due to denser physical entanglements, showed a better increase to the film in the elastic modulus and tensile strength to 4.54-fold and 5.71-fold, respectively. The films were also loaded with ethyl- p -coumarate (EpCA) and had an enhanced performance in anti-microbial for Altenaria alternata , Salmonella typhi , and Escherichia coli. The anti-oxidative property was increased as well, and both effects were valid both in vitro and in ready-to-eat apples. The strategy provides a practical and convenient method for fabricating colloidal particle containing films, and the novel idea of "swell-permeate" is potentially regarded as a new solution to the challenge of ready-to-eat food quality maintenance. [Display omitted] [ABSTRACT FROM AUTHOR]

This study employed a novel microwave-assisted induction heating (MAIH) system—a dual heating system integrating microwave and electromagnetic induction from above and below, respectively, to heat the pre-packaged chicken breast under controlled temperatures of 100 °C for 100 to 140 s and 80 °C for 120 to 160 s, and to evaluate the microbiological and physicochemical qualities of the samples. The results showed that the microbial counts, a* , and b* values decreased with increasing heating time. Conversely, the L* , W , ΔE values, hardness, and chewiness increased with increasing heating time. Moreover, chicken breasts prepared under conditions of 100 °C for 130 s and 140 s or 80 °C for 150 s and 160 s using MAIH exhibited a cooked appearance with no microbial growth detected. Compared to traditionally boiled chicken breasts, they showed similar color, texture, and cooking loss values. In addition, the sensory evaluation scores of samples subjected to the two MAIH treatment conditions were higher compared to those of traditionally boiled samples. The MAIH facility is a new thermal processing technique and supplied the effective pasteurization, reduced heating time, and enhanced total quality of ready-to-eat (RTE) chicken breast. This study was the first to utilize MAIH to rapidly prepare pre-packaged RTE chicken breast cubes, achieving at least a one-third reduction in heating time compared to the traditional boiling method. • MAIH heating for in-packaged RTE chicken breast were systematically developed. • MAIH was effective and rapid to cook and pasteurize in-packaged chicken breast. • MAIH at 100 °C/130 s or 80 °C/150 s had a fully cooked quality similar to boiled sample. • MAIH cooking save at least 1/3 of heating time compared with boiled chicken breast. • MAIH is a novel thermal processing technology for preparation of RTE chicken breast. [ABSTRACT FROM AUTHOR]

Staphylococcus (S.) aureus can proliferate in a broad range of food and contact surfaces. The ability to grow as a biofilm enhances its resistance to cleaning agents and the chance to persist on food facility contact surfaces and enter the food chain. This presents a risk to the health of food workers and consumers, considering that this pathogen has been associated with a wide variety of local and systemic human infections, as well as with food poisoning caused by the production of enterotoxins. In particular, ready-to-eat (RTE) food, that does not undergo further processing capable of reducing bacterial contamination, may be of particular concern since its consumption poses a direct microbiological risk to consumers. To worsen this scenario, S. aureus harbors several biocide and antimicrobial resistance genes (BRGs and ARGs), which, respectively, reduce the efficacy of sanitizing agents during cleaning procedures and antimicrobial treatments when infections occur. Considering this, several novel methods have recently been investigated to control S. aureus contamination in food and contact surfaces in food facilities in order to overcome the limitations of traditional sanitizing protocols and improve the safety of the produced food products. In this review, we will provide an overview of S. aureus ARGs and BRGs and whole-genome sequence (WGS)-based methods recently implemented for their surveillance. Furthermore, we will describe the presence of antimicrobial-resistant S. aureus in RTE food and food-contact surfaces and present novel natural or chemical compounds, new food-contact materials, and innovative physical methods to control the contamination of this pathogen in the food sector. Finally, we will also discuss if S. aureus complex-related species are emerging as new antimicrobial-resistant pathogens of the food chain.

The constant variation of people’s lifestyle has been linked to changes in people’s eating habits. The consumption of ready-to-eat (RTE) food products, such as fresh vegetables, salads, dairy, pre-cooked meat, or pre-cooked meals, has increased in all western countries. This study aims at characterization of the Portuguese consumers’ attitude toward chilled RTE meat and dairy foods consumption. The study was performed using a questionnaire survey disclosed through an internet platform. The sample consisted of 350 individuals, who voluntarily answered the questionnaire. The survey included questions to characterize the Portuguese purchase and food safety attitudes related to dairy and meat RTE food products. The questionnaire also included questions for the sociodemographic characterization of the sample involved. According to the results, it is not clear to the customers as which is the safer refrigerated RTE food selling format, pre-packed or foods on request. The participants consider refrigerated RTE dairy and meat food products safer when purchased at the delicatessen department in the supermarket than those purchased at open markets or bazaars. With respect to the customers’ habits, they usually purchase RTE dairy or meat food products mainly from the supermarket, and in pre-packed format. Globally, the results reveal that Portuguese consumers are conscious and follow assertive attitudes toward food safety, contributing to maintain the refrigerated food chain, even when they take the product home.

The present study aimed to characterize and assess the diversity of CoNS strains as potential vectors for the spread of resistance to antimicrobial agents from RTE foods served in bars and restaurants. Eighty-five CoNS strains, obtained from 198 RTE food samples, were investigated. Sixty-seven CoNS isolates (78.8%) were resistant to at least one antibiotic tested, and 37 (43.5%) were multidrug resistant (MDR-CoNS). Moreover, CoNS strains contained genes conferring resistance to antibiotics critically important in medicine, i.e., β—lactams [mecA (29.4%); blaZ (84.7%)], aminoglycosides [aac(6′)-Ie-aph(2″)-Ia (45.9%); aph(2″)-Ic (3.5%)], macrolides, lincosamides and streptogramin B-MLSB [msrA/B (68.2%); ermB (40%) and mphC (4.7%)], tetracyclines [tetK (31.8%); tetM (16.5%) and/or tetL (2.35%)]. We also found the fusB/C/D genes responsible for the acquired low-level fusidic acid resistance (17.6%) and streptogramin resistance determinant vgaA in 30.6% of isolates. In three linezolid resistant strains (2 S. epidermidis and 1 S. warneri), mutation was detected, as demonstrated by L101V and V188I changes in the L3 protein amino acid sequences. The high frequency in RTE food of MDR-CoNS including methicillin-resistant (MR-CoNS) strains constitutes a direct risk to public health as they increase the gene pool from which pathogenic bacteria can pick up resistance traits. [ABSTRACT FROM AUTHOR]

Background: Dietary and environmental factors may influence tolerance acquisition in food protein-induced allergic proctocolitis (FPIAP). This retrospective observational study explored the role of maternal diet during pregnancy and breastfeeding in tolerance acquisition in infantile FPIAP. Methods: Breastfed infants with FPIAP from six diverse regions in Greece were divided into two groups, based on development of tolerance to the trigger food: Group A (n = 43), before, and Group B (n = 53), after, the 6th month of age. Maternal diet during pregnancy and breastfeeding was elicited using the Mediterranean Diet Score Questionnaire and the Mediterranean Oriented Culture Specific Semi-Quantitative Food Frequency Questionnaire. Results: Mean age at diagnosis of FPIAP (1.5 months) and weaning (5.5 months) were the same in both groups. The main trigger was cow's milk. Group A received infant milk formula earlier than Group B. Group B had a higher incidence of asthma/wheeze, siblings with milk allergy, maternal smoking and rural residence. On multivariate analysis, earlier resolution of FPIAP was associated with higher maternal education and with salt intake and consumption of goat/sheep cheese during pregnancy and olive oil during breastfeeding. Consumption of multivitamins during pregnancy and meat, winter fruits, green vegetables, butter, salt, "ready-to-eat" meals and pastries during breastfeeding were correlated with longer duration of symptoms. Conclusions: Mothers of children with FPIAP to cow's milk protein can be advised to eat more yogurt, cheese and olive oil during subsequent pregnancies, and avoid multivitamins, grilled food, "ready-to-eat" meals, pastries, meat and alcohol during breastfeeding, to reduce the duration of FPIAP presenting in future infants. [ABSTRACT FROM AUTHOR]

Objective: The objective of the present study was to determine the prevalence, antimicrobial resistance, virulence profiles, and molecular characteristics of methicillin-resistant Staphylococcus aureus (MRSA) obtained from ready-to-eat (RTE) foods in China. Methods: Two hundred seventy-six RTE food-associated S. aureus isolates were collected from 25 provinces across China in 2018, then characterized by antimicrobial susceptibility testing, virulence factors detecting, multilocus sequence typing (MLST), spa typing, SCCmec typing and pulsed-field gel electrophoresis (PFGE). Results: Two hundred fifty isolates (90.6%) were resistant to at least one antimicrobial agent; 73 (26.4%) isolates were multi-drug resistant (MDR). Thirty MRSA isolates were identified, among which nine toxin genes (sea, seb, sec, sed, seh, selk, sell, selq, and tsst-1) were detected. Sixty percent (18/30) of the MRSA isolates harbored multiple toxin genes. Four virulence gene patterns were identified, with seb-selk-selq (30/30) being the most common pattern. Thirteen sequence types, as well as 13 spa and 4 SCCmec types were found among 30 MRSA isolates. The most prevalent MRSA lineages were CC59-t437-SCCmecIV/V (23.3% [7/30]), CC398-t011-SCCmecV (23.3% [7/30]), and CC1-t114-SCCmecIV (16.7% [5/30]). Conclusions: Our findings highlight the importance for the identification of prevalent clones, assessment of drug-resistance and virulence, and formulation of food safety measures for public health. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Foodborne listeriosis is one of the most serious and severe foodborne diseases, with a high mortality rate worldwide. Listeria monocytogenes' (Lm) ability to survive under a diversity of conditions makes it a threat for food safety. Soft and semisoft cheeses are common RTE foods that support survival and growth of Lm due to their high moisture content and favorable pH. The aim of the present study was to assess, after artificial inoculation, the growth potential (Δ) of Lm in vacuum packed RTE soft Greek Anthotyros cheese. Growth potential of Lm was determined according to the new version of "EURL Lm Technical Guidance Document on challenge tests and durability studies for assessing shelf life of ready-to-eat foods related to Lm". The results of our study revealed that the growth potential of Lm was (Δ) = 4.93 log10 CFU/g, indicating that the specific soft cheese "anthotyros" is a "Ready to eat food able to support growth of Lm and classified in food safety category 1.2 in the (EC) Regulation 2073/2005". That means that the food business operator (FBO) must comply with the criteria that define that the bacterium must not be detected in 25 g (n = 5, c = 0) at the time of leaving the production plant. Through this study, we try to highlight the need for FBO to conduct relevant research to ensure that the ready-to-eat products which they produce, during their shelf life, do not support the growth of Lm. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas kebab (a Turkish meat stew) and salad processing lines. Bacillus cereus was found in ready-to-eat (RTE) tas kebab and RTE salad, while Listeria monocytogenes was isolated from RTE salad. Furthermore, it was observed that RTE salad contained coagulase-positive Staphylococcus aureus without staphylococcal enterotoxin production. The swab samples obtained from cutting board surfaces, knives and workers' hands contained high counts of total aerobic bacteria and some samples were contaminated with coliforms and coagulase-positive/negative staphylococci. The presence of B. cereus and L. monocytogenes in RTE foods is a serious threat to public health, especially in the catering business. Preventing the presence of toxin-producing bacteria in RTE food is a fundamental action. Also, the occurrence of L. monocytogenes in RTE salad and B. cereus in RTE tas kebab/salad samples showed insufficient cleaning/disinfection practices. As a result, hygiene practices and regular monitoring in the catering business are necessary for food safety.

Food poisoning is a major public health concern. This study employs a systematic review and meta-analysis to summarise and parameterise microbial densities and isolates in ready-to-eat-foods in Bayelsa State, Nigeria. A random effect meta-analysis model is used to compare the microbial density of these foods across the various locations and occurrence rate of the commonly isolated microbes. Whereas meta-analysis results for total heterotrophic bacteria range from 3.65–6.58 Log CFU/g with a p = 0.01 measure of heterogeneity, I2 =61% and overall effect being insignificantly different (p = 0.73), total fungi range from 3.10–4.03 Log CFU/g with a p = 0.92 measure of heterogeneity, I2 =0% and overall effect being significantly different (p = 0.0001). The measure of heterogeneity for the microbial diversity is p = 0.22, I2 =24% and overall effect is insignificant (p = 0.51). 22 microbial genera are isolated and Staphylococcus aureus, Escherichia coli and Aspergillus species depict the highest occurrence rate of 90.48 - 100%, 82.08–88.57% and 57.14- 100% respectively. The availability of these microbial diversities suggests a possible risk of food-borne diseases, hence, the need [i] to enlighten the preparers, vendors and consumers of ready-to-eat foods on the health threats posed by microorganisms found in the foods, [ii] for surveillance of ready-to-eat foods in the study area by appropriate regulatory agencies, and [iii] for vendors to improve on their storage and packaging materials as well as make provision for sources of heat in show glasses in order to retain the freshness of cooked food over prolonged periods.

Staphylococcus aureus is a pathogenic microorganism of humans and animals, able to cause foodborne intoxication due to the production of staphylococcal enterotoxins (SEs) and to resist antibiotic treatment as in the case of methicillin-resistant S. aureus (MRSA). In this study, we performed a genomic characterisation of 12 genetically diverse S. aureus strains isolated from ready-to-eat foods in Algiers (Algeria). Moreover, their ability to produce some classical and new staphylococcal enterotoxins (SEs) was investigated. The 12 S. aureus strains resulted to belong to nine known sequence types (STs) and to the novel ST7199 and ST7200. Furthermore, S. aureus SA46 was assigned to the European clone MRSA-ST80-SCCmec-IV. The 12 strains showed a wide endowment of se and sel (staphylococcal enterotoxin-like toxin) genes (sea, seb, sed, seg, seh, sei, selj, sek, sem, sen, seo, seq, ser, selu2, selw, selx, sey, sel30; ψent1-ψent2), including variants and pseudogenes, and harboured the enterotoxin gene cluster (egc) types 1 and 5. Additionally, they produced various amounts of SEA (64.54–345.02 ng/mL), SEB (2871.28–14739.17 ng/mL), SED (322.70–398.94 ng/mL), SEH (not detectable–239.48 ng/mL), and SER (36,720.10–63,176.06 ng/mL) depending on their genotypes. The genetic determinants related to their phenotypic resistance to β-lactams (blaZ, mecA), ofloxacin (gyrA-S84L), erythromycin (ermB), lincomycin (lmrS), kanamycin (aph(3′)-III, ant(6)-I), and tetracyclin (tet(L), tet(38)) were also detected. A plethora of virulence-related genes, including major virulence genes such as the tst gene, determinant for the toxic shock syndrome toxin-1, and the lukF-PV and lukS-PV genes, encoding the panton-valentine leukocidin (PVL), were present in the S. aureus strains, highlighting their pathogenic potential. Furthermore, a phylogenomic reconstruction including worldwide foodborne S. aureus showed a clear clustering based on ST and geographical origin rather than the source of isolation. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the behavior of L. monocytogenes in two types of chicken-based dry-fermented sausages during the fermentation and ripening, with or without a bioprotective starter culture (Latilactobacillus sakei CTC494). To complement the challenge testing approach, simulations with different predictive models were performed to better understand the role of contributing factors. The impact of postprocessing strategies, such as high-pressure processing and/or corrective storage was assessed. The chicken meat was inoculated with a cocktail of three L. monocytogenes strains, mixed with other ingredients/additives and stuffed into small (snack-type) or medium (fuet-type) casings. Snack-type was fermented (22°/3 days) and ripened (14°/7 days), while fuet-type was ripened (13°/16 days). At the end of ripening, HPP (600 MPa/5 min) and/or corrective storage (4 or 15°/7 days) were applied. The suitability of HPP after fermentation was evaluated in the snack-type sausages. Pathogen growth (>3 Log10) was observed only during the fermentation of the snack type without a starter. The bioprotective starter prevented the growth of L. monocytogenes in the snack-type sausages and enhanced the inactivation (1.55 Log10) in fuet-type sausages, which could be related to the higher lactic acid production and consequent decrease of pH, but also the production of the antilisterial bacteriocin sakacin k. The gamma concept model allowed us to identify the main factors controlling the L. monocytogenes' growth, i.e., the temperature during the early stages and aw at the end of the production process. The earlier acidification linked with the addition of starter culture made the interaction with the other factors (undissociated lactic acid, aw and temperature) to be the growth-preventing determinants. High-pressure processing only caused a significant reduction of L. monocytogenes in snacktype, which showed higher aw. The application of HPP after fermentation did not offer a relevant advantage in terms of efficacy. Corrective storage did not promote further pathogen inactivation. The findings of the work will guide the food industry to apply effective strategies (e.g., fermentation temperature and bioprotective starter cultures) to control L. monocytogenes in chicken dry-fermented sausages. [ABSTRACT FROM AUTHOR]

Abstract Background Resistant Staphylococcus aureus (S. aureus) bacteria are considered among the major causes of foodborne diseases. This survey aims to assess genotypic and phenotypic profiles of antibiotic resistance in S. aureus bacteria isolated from ready-to-eat food samples. Methods According to the previously reported prevalence of S. aureus in ready-to-eat food samples, a total of 415 ready-to-eat food samples were collected from Tehran province, Iran. S. aureus bacteria were identified using culture and biochemical tests. Besides, the phenotypic antibiotic resistance profile was determined by disk diffusion. In addition, the genotypic pattern of antibiotic resistance was determined using the PCR. Results A total of 64 out of 415 (15.42%) ready-to-eat food samples were contaminated with S. aureus. Grilled mushrooms and salad olivieh harbored the highest contamination rate of (30%), while salami samples harbored the lowest contamination rate of 3.33%. In addition, S. aureus bacteria harbored the highest prevalence of resistance to penicillin (85.93%), tetracycline (85.93%), gentamicin (73.43%), erythromycin (53.12%), trimethoprim-sulfamethoxazole (51.56%), and ciprofloxacin (50%). However, all isolates were resistant to at least four antibiotic agents. Accordingly, the prevalence of tetK (70.31%), blaZ (64.06%), aacA-D (57.81%), gyrA (50%), and ermA (39.06%) was higher than that of other detected antibiotic resistance genes. Besides, AacA-D + blaZ (48.43%), tetK + blaZ (46.87%), aacA-D + tetK (39.06%), aacA-D + gyrA (20.31%), and ermA + blaZ (20.31%) were the most frequently identified combined genotypic patterns of antibiotic resistance. Conclusion Ready-to-eat food samples may be sources of resistant S. aureus, which pose a hygienic threat in case of their consumption. However, further investigations are required to identify additional epidemiological features of S. aureus in ready-to-eat foods.

Listeria monocytogenes is a major foodborne pathogen. In our previous study, we found that L. monocytogenes ST5 and ST121 strains were dominant in two food plants of Shanghai. Genetic characterization revealed that the environmental tolerance of these strains was attributable to the plasmids pLM33 and pLM5578. To further evaluate the function of L. monocytogenes plasmids , we selected ST5 and ST121 wild-type strains, and used their plasmid-cured strains as controls to conduct tolerance tests. In addition, we analyzed 108 L. monocytogenes strains isolated from four major food categories in Shanghai. Our results showed that compared with the plasmid-cured strain, the ST5 strain carrying pLM33 showed higher tolerance to environmental stress conditions, including low acid, high salt, oxidizing, and high-temperature conditions; as well as higher virulence. Furthermore, we found that the plasmid carriage rate of food isolates was 97.22%, with the highest carriage rate of 68.57% for pLM5578, followed by 24.76% for pLM33. Notably, all L. monocytogenes ST5 isolates from ready-to-eat food products (n = 11) carried plasmids, suggesting that contamination of these food products may pose a serious risk to human health. In summary, the results of this study broaden our understanding regarding the role of L. monocytogenes plasmids in stress responses. [Display omitted] • Plasmids were commonly carried in food isolates in Shanghai, with a plasmid carrying rate of 97.22%. • PLM5578 had the highest carrying rate (68.57%), followed by pLM33 (24.76%). • The presence of plasmids enhanced the survival of Listeria monocytogenes in various unfavorable environmental conditions. • PLM33 enhanced the virulence of persistent Listeria monocytogenes ST5. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the behavior of L. monocytogenes in two types of chicken-based dry-fermented sausages during the fermentation and ripening, with or without a bioprotective starter culture (Latilactobacillus sakei CTC494). To complement the challenge testing approach, simulations with different predictive models were performed to better understand the role of contributing factors. The impact of post-processing strategies, such as high-pressure processing and/or corrective storage was assessed. The chicken meat was inoculated with a cocktail of three L. monocytogenes strains, mixed with other ingredients/additives and stuffed into small (snack-type) or medium (fuet-type) casings. Snack-type was fermented (22°C/3 days) and ripened (14°C/7 days), while fuet-type was ripened (13°C/16 days). At the end of ripening, HPP (600 MPa/5 min) and/or corrective storage (4 or 15°C/7 days) were applied. The suitability of HPP after fermentation was evaluated in the snack-type sausages. Pathogen growth (>3 Log10) was observed only during the fermentation of the snack type without a starter. The bioprotective starter prevented the growth of L. monocytogenes in the snack-type sausages and enhanced the inactivation (1.55 Log10) in fuet-type sausages, which could be related to the higher lactic acid production and consequent decrease of pH, but also the production of the antilisterial bacteriocin sakacin k. The gamma concept model allowed us to identify the main factors controlling the L. monocytogenes’ growth, i.e., the temperature during the early stages and aw at the end of the production process. The earlier acidification linked with the addition of starter culture made the interaction with the other factors (undissociated lactic acid, aw and temperature) to be the growth-preventing determinants. High-pressure processing only caused a significant reduction of L. monocytogenes in snack-type, which showed higher aw. The application of HPP after fermentation did not offer a relevant advantage in terms of efficacy. Corrective storage did not promote further pathogen inactivation. The findings of the work will guide the food industry to apply effective strategies (e.g., fermentation temperature and bioprotective starter cultures) to control L. monocytogenes in chicken dry-fermented sausages.

Hummus is a traditional and very popular Mediterranean ready-to-eat (RTE) food, with growing popularity worldwide. However, it has a high water activity and is susceptible to microbial growth and post-process contamination that limit its quality and shelf-life. For this purpose, the present study compared the use of several antimicrobials, alone or in combination, for hummus preservation during storage (4 °C), for up to 45 days. The chemical preservative potassium sorbate 0.09% (S) was evaluated, along with three natural antimicrobials: garlic 1.25% (G); vinegar 5% (V); natamycin 0.002% (N); or their combination: garlic 1.25%–vinegar 5% (GV); vinegar 5%–natamycin 0.002% (VN); garlic 1.25%–natamycin 0.002% (GN); and garlic 1.25%–vinegar 5%–natamycin 0.002% (GVN) to increase the shelf-life of hummus. A thymol and carvacrol mixture 0.2% (O) was also assessed to preserve and develop a new oregano-flavored hummus. All treatments that included vinegar used alone or in combination had significantly higher antimicrobial effectiveness than the other treatments. They achieved 2.2–3.2, 1.8–3.1, and 1.4–2.1 log reductions in total aerobic counts (TAC), Pseudomonas spp., and lactic acid bacteria (LAB), respectively, as compared to the control samples © at day 21. Therefore, the shelf-life of C, S, N, G, GN, and O was around (ca.) 19 days, compared to an extended one of ca. 25 days for V and VN, and ca. 30 days for GV and GVN. Sensory analysis showed the highest acceptability for C, N, S, V, and VN, followed by GV and GVN, and the lowest was for G, GN, and finally O. The findings provide potential alternatives to chemical preservatives, which could be used for natural hummus preservation and shelf-life extension.

Using a sporadic case of listeriosis suspected to have been caused by consuming a pre-packaged cold-chain ready-to-eat (RTE) food in Beijing, China in 2021 as an exemplar, this study demonstrated the importance of thoroughly investigating the source of listeriosis up to the production point for mitigating infection risk during routine monitoring of Listeria in food facilities and national surveillance program using whole-genome sequencing (WGS). Epidemiological, laboratory, traceback, and plant investigations were used to identify the source of infection. WGS showed the isolate from the patient was genetically indistinguishable from that of the implicated food. During a plant investigation, L. monocytogenes was detected in 26% (9/35) of the environmental samples and one of two raw material samples, confirming the source. To our knowledge, this is the first investigation in China linking a case of L. monocytogenes infection to a suspected food and its production environment. This report highlights the risk of L. monocytogenes contamination of RTE food and demonstrates the role of food safety risk monitoring in identifying potential sources of infection. Reinforcing control programs in RTE processing plants, intensified surveillance of microorganisms in food products and targeted health education is required to mitigate the infection risk. • A 36-year-old woman with acute lymphoblastic leukemia developed listeriosis. • The source was traced to pre-packaged cold-chain ready-to-eat (RTE) food. • The isolate from the patient and the food item matched on whole genome sequencing. • During a plant investigation, L. monocytogenes was detected in 10 of 37 samples. • Control measures, intensified surveillance, and health education were implemented. [ABSTRACT FROM AUTHOR]

Street food makes a significant contribution to the diet of many dwellers in low- and middle-income countries and its trade is a well-developed activity in the central Asian region. However, data on its purchase and nutritional value is still scarce. This study aimed to describe street food purchasing patterns in central Asia, according to time and place of purchase. A multicentre cross-sectional study was conducted in 2016/2017 in the main urban areas of four central Asian countries: Dushanbe (Tajikistan), Bishkek (Kyrgyzstan), Ashgabat (Turkmenistan) and Almaty (Kazakhstan). Street food markets (n = 34) and vending sites (n = 390) were selected by random and systematic sampling procedures. Data on the purchased foods and beverages were collected by direct observation. Time and geographic location of the purchases was registered, and their nutritional composition was estimated. A total of 714 customers, who bought 852 foods, were observed. Customers' influx, buying rate and purchase of industrial food were higher in city centers compared to the outskirts (median: 4.0 vs. 2.0 customers/10 min, p < 0.001; 5.0 vs. 2.0 food items/10 min, p < 0.001; 36.2 vs. 28.7%, p = 0.004). Tea, coffee, bread and savory pastries were most frequently purchased in the early morning, bread, main dishes and savory pastries during lunchtime, and industrial products in the mid-morning and mid-afternoon periods. Energy and macronutrient density was highest at 11:00–12:00 and lowest at 09:00–10:00. Purchases were smaller but more energy-dense in city centers, and higher in saturated and trans-fat in the peripheries. This work provides an overview of the street food buying habits in these cities, which in turn reflect local food culture. These findings from the main urban areas of four low- and middle-income countries which are currently under nutrition transition can be useful when designing public health interventions customized to the specificities of these food environments and their customers.

A microbiological and sanitation survey of ready-to-eat (RTE) food samples, cutlery, utensils, and hands of food handlers, food preparation surfaces, serving counters, washing areas, and refrigerator handles were conducted. The samples were collected using environmental swabs, and these samples were analyzed using standard plating techniques. Samples were characterized after aerobic plate counts (APC) and isolated for mesophilic aerobic bacteria (MAB), total coliforms, Staphylococcus aureus, Escherichia coli., Salmonella spp., Shigella spp., Pseudomonas spp., Enterobacter spp., Klebsiella spp., and yeast. This study suggested that good-hygiene practices can minimize bacterial counts, thereby decreasing the reservoirs for bacterial contamination. It also improves the hygienic condition of RTE-foods in the cafeteria of Universities.

This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas kebab (a Turkish meat stew) and salad processing lines. Bacillus cereus was found in ready-to-eat (RTE) tas kebab and RTE salad, while Listeria monocytogenes was isolated from RTE salad. Furthermore, it was observed that RTE salad contained coagulase-positive Staphylococcus aureus without staphylococcal enterotoxin production. The swab samples obtained from cutting board surfaces, knives and workers' hands contained high counts of total aerobic bacteria and some samples were contaminated with coliforms and coagulase-positive/negative staphylococci. The presence of B. cereus and L. monocytogenes in RTE foods is a serious threat to public health, especially in the catering business. Preventing the presence of toxin-producing bacteria in RTE food is a fundamental action. Also, the occurrence of L. monocytogenes in RTE salad and B. cereus in RTE tas kebab/salad samples showed insufficient cleaning/disinfection practices. As a result, hygiene practices and regular monitoring in the catering business are necessary for food safety. [ABSTRACT FROM AUTHOR]

A microbiological and sanitation survey of ready-to-eat (RTE) food samples, cutlery, utensils, and hands of food handlers, food preparation surfaces, serving counters, washing areas, and refrigerator handles were conducted. The samples were collected using environmental swabs, and these samples were analyzed using standard plating techniques. Samples were characterized after aerobic plate counts (APC) and isolated for mesophilic aerobic bacteria (MAB), total coliforms, Staphylococcus aureus, Escherichia coli., Salmonella spp., Shigella spp., Pseudomonas spp., Enterobacter spp., Klebsiella spp., and yeast. This study suggested that good-hygiene practices can minimize bacterial counts, thereby decreasing the reservoirs for bacterial contamination. It also improves the hygienic condition of RTE-foods in the cafeteria of Universities. [ABSTRACT FROM AUTHOR]

The present study aimed to characterize and assess the diversity of CoNS strains as potential vectors for the spread of resistance to antimicrobial agents from RTE foods served in bars and restaurants. Eighty-five CoNS strains, obtained from 198 RTE food samples, were investigated. Sixty-seven CoNS isolates (78.8%) were resistant to at least one antibiotic tested, and 37 (43.5%) were multidrug resistant (MDR-CoNS). Moreover, CoNS strains contained genes conferring resistance to antibiotics critically important in medicine, i.e., β—lactams [mecA (29.4%); blaZ (84.7%)], aminoglycosides [aac(6′)-Ie-aph(2″)-Ia (45.9%); aph(2″)-Ic (3.5%)], macrolides, lincosamides and streptogramin B-MLSB [msrA/B (68.2%); ermB (40%) and mphC (4.7%)], tetracyclines [tetK (31.8%); tetM (16.5%) and/or tetL (2.35%)]. We also found the fusB/C/D genes responsible for the acquired low-level fusidic acid resistance (17.6%) and streptogramin resistance determinant vgaA in 30.6% of isolates. In three linezolid resistant strains (2 S. epidermidis and 1 S. warneri), mutation was detected, as demonstrated by L101V and V188I changes in the L3 protein amino acid sequences. The high frequency in RTE food of MDR-CoNS including methicillin-resistant (MR-CoNS) strains constitutes a direct risk to public health as they increase the gene pool from which pathogenic bacteria can pick up resistance traits.

Foodborne listeriosis is one of the most serious and severe foodborne diseases, with a high mortality rate worldwide. Listeria monocytogenes’ (Lm) ability to survive under a diversity of conditions makes it a threat for food safety. Soft and semisoft cheeses are common RTE foods that support survival and growth of Lm due to their high moisture content and favorable pH. The aim of the present study was to assess, after artificial inoculation, the growth potential (Δ) of Lm in vacuum packed RTE soft Greek Anthotyros cheese. Growth potential of Lm was determined according to the new version of “EURL Lm Technical Guidance Document on challenge tests and durability studies for assessing shelf life of ready-to-eat foods related to Lm”. The results of our study revealed that the growth potential of Lm was (Δ) = 4.93 log10 CFU/g, indicating that the specific soft cheese “anthotyros” is a “Ready to eat food able to support growth of Lm and classified in food safety category 1.2 in the (EC) Regulation 2073/2005”. That means that the food business operator (FBO) must comply with the criteria that define that the bacterium must not be detected in 25 g (n = 5, c = 0) at the time of leaving the production plant. Through this study, we try to highlight the need for FBO to conduct relevant research to ensure that the ready-to-eat products which they produce, during their shelf life, do not support the growth of Lm.

Background: The use of advertising content strategies that suggest consuming a product will confer nutrient- and health-related benefits influences household food purchasing decisions, which increases consumption of energy-dense, nutrient-poor products. We examined the presence of marketing claims regarding nutrient content, health and nature in ready-to-eat (RTE) cereal packages in relation to the products' nutritional quality.Methods: A cross-sectional content analysis was conducted on 178 RTE cereal packages available in the six largest supermarket chains in four Colombian cities from August to November 2018. The nutritional quality of products was assessed through the nutrient profile model established by the Chilean Law of Food Labeling and Advertising law.Results: All products sampled exceeded the regulation threshold for at least one nutrient of concern (e.g., high-in calories and/or sugar). The majority (66.3%) of packages had claims related to nature, 57.3% had nutrient-content claims, and 15.7% had health benefit or risk avoidance claims. Most products with nature, nutrient-content, and health claims were high in energy (99.2, 98.0, and 92.9%, respectively) and sugar (88.1, 87.3, and 92.9%, respectively).Conclusion: RTE cereal products offered in major Colombian supermarket chains are heavily marketed using nutrition- and nature-related claims. Nearly all products with claims are high in energy and sugar, despite the messages conveyed by the claims to consumers. Results support the implementation of mandatory regulations restricting claims on food and beverage products high in nutrients of concern.

In this study, microbiological quality of 93 ready-to-eat food products was determined by enumeration of total aerobic bacteria and members of Enterobacteriaceae. Presence of Staphylococcus aureus and Listeria monocytogenes in the products were also investigated. Aerobic colony counts were between 1.9 × 102–3.4 × 108 CFU g−1 for 84.9% and Enterobacteriaceae counts were between 2 × 102 and 6.7 × 106 CFU g−1 for 43% of the samples. S. aureus was detected in 7.5% of the samples, but L. monocytogenes was not detected in any sample. 72.9% of the Enterobacteriaceae isolates showed resistance to at least one antibiotic tested, and 5 among the S. aureus isolates were found to be resistant to penicillin G and 2 against methicillin. Four S. aureus isolates produced only Staphylococcal enterotoxin A and 1 isolate produced both Staphylococcal enterotoxin A and B. Biofilm experiments revealed biofilm formation on polystyrene for 95.8%, 87.5%, and 91.6% of Enterobacteriaceae isolates at 4 °C, 22 °C, and 37 °C, respectively, whereas all S. aureus isolates formed biofilm at all temperatures. [ABSTRACT FROM AUTHOR]

Abstract Background Ready-to-eat (RTE) food consumption has become popular in the working community with the increase in full-time jobs and the limited time to prepare food. Although RTE food is essential for this community, its consumption causes obesity. In Myanmar, obesity is a modifiable risk factor for non-communicable diseases, causing increases in morbidity and mortality. This study aimed to identify the association between body mass index (BMI) and RTE food consumption among sedentary staff in Nay Pyi Taw Union Territory, Myanmar. Methods A cross-sectional study was conducted in 2018, in which 400 respondents participated in face-to-face interviews. The study area was selected using simple random sampling and drawing method. Measuring tape and digital weighing scale were used to measure the height and weight of the respondents. BMI was calculated by dividing the weight by height squared (kg/m2). Overweight and obesity were categorized by World Health Organization cut-off points. The collected data were analyzed using multiple logistic regression to estimate the adjusted odds ratio (AOR), and the 95% confidence interval (CI). Results This study revealed that sedentary staff who consumed RTE food once or more per month were nearly five times more likely to be overweight and obese (AOR = 4.78, 95% CI 1.44–15.85) than those who consumed RTE food less frequently. In addition, five factors namely being older than 32 years (AOR = 3.97, 95% CI 1.82–8.69), preference for RTE food (AOR = 8.93, 95% CI 2.54–31.37), light-intensity of physical exercise (AOR = 3.55, 95% CI 1.63–7.73), sedentary leisure activities (AOR = 3.32, 95% CI 1.22–9.03), and smoking (AOR = 5.62, 95% CI 1.06–29.90) were positively associated with overweight and obesity. Conclusion Frequent consumers of RTE food and less physically active sedentary staff were more likely to be overweight and obese. This study highlights the urgent need to raise awareness regarding healthy lifestyle behaviors among the working community to reduce the burden of obesity-related chronic diseases. Moreover, sedentary workers should be aware of the food-based dietary guidelines of the country. Policy makers should strictly enforce nutritional labeling of RTE food, and strictly prohibit over-branding of RTE food.