Review
Food Science & Technology
Tiantian Tang, Min Zhang, Arun S. Mujumdar
Summary: This paper reviews several imaging technologies that can be applied online to the processing of fresh-cut products, including multispectral/hyperspectral imaging, fluorescence imaging, and X-ray imaging. It comprehensively discusses the potential applications of these technologies in ensuring product quality and presents the challenges and future prospects of imaging technology.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Biotechnology & Applied Microbiology
E. Petri, R. Virto, M. Mottura, J. Parra
Summary: This study compared the efficacy of chlorine and peracetic acid in reducing spoilage and pathogenic microorganisms in the washing stage of minimally processed vegetables. The results showed that both sanitizing agents had similar effectiveness in maintaining washing water hygiene and final product microbial quality. Peracetic acid generated fewer disinfection by-products in washing water compared to chlorine, making it a reliable alternative in the fresh-cut industry. Although both agents showed similar antimicrobial effects, chlorine produced more harmful by-products, particularly trihalomethanes, in processing water.
JOURNAL OF FOOD PROTECTION
(2021)
Article
Food Science & Technology
Araceli Bolivar, Maria Jose Saiz-Abajo, R. M. Garcia-Gimeno, Eva Petri-Ortega, Maria Diez-Leturia, David Gonzalez, Ana Isabel Vitas, Fernando Perez-Rodriguez
Summary: In this study, the cross contamination and distribution of Escherichia coli O157:H7 in fresh-cut lettuce were investigated in a simulated commercial process. A potential Food Safety Objective (FSO) for the pathogen was derived using a deterministic approach. Experimental outcomes and literature data were used to develop a probabilistic exposure model for E. coli O157:H7. The proposed Performance Objectives (POs) and Performance Criterion (PC) could help establish safety targets and corrective actions to reduce the risk of E. coli O157:H7 infections in fresh-cut leafy vegetables.
Article
Agronomy
Kuan-Ming Huang, Zhengfei Guan, AbdelMalek Hammami
Summary: The fruit and vegetable industry in the United States is important, but its production has been declining while imports from Mexico, the largest source of imports, have been growing significantly. This study examines the production and trade of fresh fruit and vegetables between the United States and Mexico, highlighting the market shift and the challenges for industry sustainability. Florida, Georgia, and California face strong competition from Mexico, and crops such as berries, tomatoes, peppers, and cucumbers have been most affected. The study emphasizes the importance of innovation and policy reform for the sustainability of the U.S. fruit and vegetable industry.
Article
Public, Environmental & Occupational Health
Amir Mokhtari, Hao Pang, Sofia Santillana Farakos, Gordon R. Davidson, Elizabeth Noelia Williams, Jane M. Van Doren
Summary: The use of chlorine-based antimicrobial substances in wash water significantly impacts the prevalence of contaminated fresh-cut lettuce packages and the associated risk of illness due to E. coli O157:H7. The required level of free chlorine to minimize water-mediated cross-contamination and reduce the corresponding risk of illness depends on contamination prevalence and levels of E. coli O157:H7 on incoming lettuce heads. The pathogen inactivation rate in wash water via free chlorine is a key parameter that affects the extent of cross-contamination during washing and the predicted associated risk of illness.
Article
Food Science & Technology
Soyul Lee, Areum Han, Suyoung Jo, Hyewon Cheon, Hana Song, A-Ra Jang, Danbi Kim, Sun-Young Lee
Summary: This study monitored the microbial quality of 100 fresh fruit and vegetable juices sold in Korea, finding varying levels of total aerobic bacteria, coliform, and yeast/mold in the samples. However, major foodborne pathogens such as E. coli O157:H7, L. monocytogenes, and Salmonella spp. were not detected, indicating potential safety concerns for these products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sofia Griselda Cuggino, Aricia Possas, Guiomar Denisse Posada-Izquierdo, Martin Gustavo Theumer, Fernando Perez-Rodriguez
Summary: This study investigated the processing steps and practices in the ready-to-eat leafy vegetable industry in Argentina, revealing significant variations among the participating industries. Predictive models were used to estimate the reduction of Salmonella during chlorine washing and the potential growth during storage and distribution. The findings can be used to prioritize risk-based sampling programs and optimize process parameters.
Article
Medicine, General & Internal
Jean Adams, David Pell, Tarra L. Penney, David Hammond, Lana Vanderlee, Martin White
Summary: The study found high support for the UK Soft Drinks Industry Levy (SDIL) among UK adults, which remained consistent between 4 months before implementation and 8 or 20 months after. However, perceived effectiveness slightly decreased in 2018 compared to 2017.
Review
Chemistry, Multidisciplinary
Sara Vignati, Alessio Tugnolo, Valentina Giovenzana, Alessia Pampuri, Andrea Casson, Riccardo Guidetti, Roberto Beghi
Summary: Hyperspectral imaging (HSI) has been extensively studied and applied in nondestructive monitoring systems for fruit and vegetable supply chains. This review focuses on the technical aspects and data analysis approaches of HSI in fresh-cut products, exploring different applications and potential scale-up for process monitoring. Additionally, it discusses the development of cost-effective and hand-held HSI devices for process analytical technologies and the potential of proximal sensing approach based on HSI sensor networks in various fields.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Beata Gutarowska, Justyna Szulc, Konrad Jastrzabek, Dorota Kregiel, Krzysztof Smigielski, Weronika Cieciura-Wloch, Marta Mroczynska-Florczak, Wiktoria Liszkowska, Anna Rygala, Joanna Berlowska
Summary: In the last decade, fresh-cut plants have become a popular food flavoring additive. This study evaluated the effectiveness of ozonated water in improving the microbial safety of fresh-cut parsley leaves. The results showed that ozone treatment can effectively enhance the microbiological safety of parsley leaves.
APPLIED SCIENCES-BASEL
(2023)
Article
Horticulture
Maria Grzegorzewska, Ewa Badelek, Magdalena Szczech, Ryszard Kosson, Anna Wrzodak, Beata Kowalska, Giancarlo Colelli, Justyna Szwejda-Grzybowska, Robert Maciorowski
Summary: The study found that Chinese cabbage responded differently to hot water treatment at various temperatures and durations. Short treatments at 53 degrees C and 55 degrees C resulted in positive reactions and delayed unfavorable quality alterations during storage. The development of off-odors and off-tastes was significantly inhibited after short storage at 15 degrees C.
SCIENTIA HORTICULTURAE
(2022)
Article
Medicine, General & Internal
Juan Carlos Bazo-Alvarez, Janina Bazalar-Palacios, Jahaira Bazalar, Elaine C. Flores
Summary: The study reveals that farmers are more likely to have mental disorder symptoms compared to non-farmers, with heavy workloads and longer working hours per day independently associated with an increased risk of mental disorder symptoms.
Article
Medicine, General & Internal
Anton Hasselgren, Biraj Man Karmacharya, Ann-Katrin Stensdotter
Summary: This study aimed to determine the predictive potential of anthropometric indices for prevalent type 2 diabetes in a Norwegian population, finding that waist-to-hip ratio and waist-to-height ratio were stronger predictors, especially for women. The study used cross-sectional data from the Health Study in Nord-Trondelag and included 50,042 participants, with ROC values of 0.746 and 0.741 for WHR and WHtR, respectively.
Article
Biotechnology & Applied Microbiology
Kevan W. Lamm, Nekeisha L. Randall, Francisco Diez-Gonzalez
Summary: Based on expert opinions and Delphi inquiry, food contamination detection, outbreaks and prevention, governmental oversight, education and communication with consumers and employees, as well as globalization are identified as the main areas at the forefront of food safety.
JOURNAL OF FOOD PROTECTION
(2021)
Article
Medicine, General & Internal
Catrin P. Jones, Hannah Forde, Tarra L. Penney, Dolly van Tulleken, Steven Cummins, Jean Adams, Cherry Law, Harry Rutter, Richard Smith, Martin White
Summary: The implementation of the UK Soft Drinks Industry Levy (SDIL) in 2018 has successfully reduced the sugar content and purchasing of soft drinks, with limited financial impact on the industry. Understanding the views of food and drink industry professionals involved in reacting to the SDIL is important for policymaking. This study aimed to explore how senior food and drink industry professionals viewed the SDIL.
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)