Category Archives: Food Technology

Research – “Aquaponics offers solutions to foodborne illness outbreaks”

Horti Daily

Soilless growing offers a viable alternative to growing crops in a low-risk environment for many microbial sources. Aquaponics, which is often greenhouse-grown, is an innovative way of growing fish and plants in rural or urban settings. For years, commercial aquaponic farms have obtained food safety certifications from Global GAP, USDA Harmonized GAP, Primus GFS, and the SWF Food Safety Program, in addition to being certified USDA organic (Aquaponic Association, 2019) and sold commercially across North America.

In an aquaponic system, the healthy microbes actually serve as biological control agents against pathogenic bacteria making their survival minimal (Fox, 2012). While aquaponics produce is not immune to all pathogenic contamination, it is one of the safest agriculture methods against pathogenic risk.

NEW FOOD SAFETY GUIDE – Ensuring Food Safety in the Cold Chain

Cold Chain Federation

The Cold Chain Federation has published the first ever handbook on managing food safety specifically for temperature-controlled storage and distribution.

The handbook, Ensuring Food Safety in the Cold Chain, brings together the latest information on compliance, best practice and recommendations for managing the key food safety risks in the cold chain and insights into likely future considerations, the new guide meets the industry’s need for a holistic, comprehensive and up-to-date cold chain food safety reference guide.

For a copy of the guide e-mail:

Italy – Homemade Sweet Sausage Recall – Salmonella


Brand : De Luca Srl

Name : Homemade Sweet Sausage

Reason for reporting : Recall due to microbiological risk

Publication date : June 17, 2021



Research – High Hydrostatic Pressure Treatment Ensures the Microbiological Safety of Human Milk Including Bacillus cereus and Preservation of Bioactive Proteins Including Lipase and Immuno-Proteins: A Narrative Review


Breast milk is the nutritional reference for the child and especially for the preterm infant. Breast milk is better than donated breast milk (DHM), but if breast milk is not available, DHM is distributed by the Human Milk Bank (HMB). Raw Human Milk is better than HMB milk, but it may contain dangerous germs, so it is usually milk pasteurized by a Holder treatment (62.5 °C 30 min). However, Holder does not destroy all germs, and in particular, in 7% to 14%, the spores of Bacillus cereus are found, and it also destroys the microbiota, lipase BSSL and immune proteins. Another technique, High-Temperature Short Time (HTST 72 °C, 5–15 s), has been tried, which is imperfect, does not destroy Bacillus cereus, but degrades the lipase and partially the immune proteins. Therefore, techniques that do not treat by temperature have been proposed. For more than 25 years, high hydrostatic pressure has been tried with pressures from 100 to 800 MPa. Pressures above 400 MPa can alter the immune proteins without destroying the Bacillus cereus. We propose a High Hydrostatic Pressure (HHP) with four pressure cycles ranging from 50–150 MPa to promote Bacillus cereus germination and a 350 MPa Pressure that destroys 106 Bacillus cereus and retains 80–100% of lipase, lysozyme, lactoferrin and 64% of IgAs. Other HHP techniques are being tested. We propose a literature review of these techniques. View Full-Text

Research – Application of peroxyacetic acid for decontamination of raw poultry products and comparison to other commonly used chemical antimicrobial interventions – A Review

Journal of Food Protection

Poultry remains one of the top food commodities responsible for foodborne illness in the U.S., despite poultry industry efforts since the inception of HACCP to reduce the burden of foodborne illness implicating poultry products. The appropriate use of antimicrobial compounds during processing of raw poultry can help minimize this risk. Currently, peroxyacetic acid (PAA) is the most popular antimicrobial in the poultry industry, displacing chlorine compounds and others. The aim of this review was to compare the effectiveness of PAA to that of other antimicrobials for the decontamination of raw poultry carcasses and parts. Twenty-six articles were found that compared PAA to over 20 different antimicrobials, applied as spray or immersion treatments for different exposure times and concentrations. The most common comparisons were to chlorine compounds (17 articles), to lactic acid (LA) compounds (5 articles) and to cetylpyridinium chloride (CPC, 6 articles). Studies measured effectiveness by reductions in native flora or inoculated bacteria, usually Salmonella or Campylobacter . PAA was found to be more effective than chlorine under most conditions studied. Effectiveness of PAA was higher or comparable to that of LA and CPC depending on product and treatment conditions. Overall, the results of primary literature studies support the popularity of PAA as an effective intervention against pathogenic bacteria during poultry processing.

Research – Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation


Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create environments that may be hospitable for the growth of Listeria monocytogenes. We report on a non-bacterio-cinogenic Lacticaseibacillus rhamnosus strain that severely limits the growth potential of L. monocytogenes in creamed cottage cheese. The main mechanism underlying Listeria spp. inhibition was found to be caused by depletion of manganese (Mn), thus through competitive exclusion of a trace element essential for the growth of many microorganisms. Growth of Streptococcus thermophilus and Lactococcus lactis that constitute the starter culture, on the other hand, were not influenced by reduced Mn levels. Addition of L. rhamnosus with Mn-based bioprotective properties during cottage cheese production therefore offers a solution to inhibit undesired bacteria in a bacteriocin-independent fashion. View Full-Text

Research – Effect of UVC light-emitting diodes on pathogenic bacteria and quality attributes of chicken breast

Journal of Food Protection

This study aimed to investigate the inactivation of foodborne pathogens and the quality characteristics of fresh chicken breasts after Ultraviolet-C light-emitting diode (UVC-LED) treatment. Fresh chicken breasts were separately inoculated with Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes at an initia population of 6.01, 5.80, and 6.22 log 10 CFU/cm 2 , respectively, then were treated by UVC-LED at 1000 to 4000 mJ/cm 2 . UVC-LED irradiation could inactivate the tested bacteria in a dose-dependent manner. After UVC-LED treatment at 4000 mJ/cm 2 , the populations of S . Typhimurium, E . coli O157:H7, and L . monocytogenes on chicken breasts were decreased by 1.90, 2.25, and 2.18 log 10 CFU/cm 2 , respectively. No significant ( P > 0.05) changes were found in the color, pH value, texture properties, and thiobarbituric acid reactive substances (TBARS) values of chicken breasts following the UVC-LED radiation at doses up to 4000 mJ/cm 2 . Overall, this study indicates that UVC-LED is a promising technology to reduce the number of microorganisms while maintaining the physico-chemical characteristics of poultry meat.

France – Product recall: Comte de Bellou smoked ham – Listeria monocytogenes


Product recall: Comte de Bellou smoked ham


Presence of Listeria monocytogenes


People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.


▸ Model names or references
TRAD Smoked Ham s / v Smoked Ham x 3 slices s / v

▸ Barcode
• 3436150003290
• 3436154000295

▸ Lot

• between 06/26/2021 and 07/12/2021
• between 06/07/2021 and 06/15/2021

Packaging Vacuum packaging

▸ Start date / End of marketing
From 05/12/2021 to 05/28/2021

▸ Health mark

Normandy geographic sales area

Carrefour, Casino, Market, Coccinelle, Intermarché, Leclerc, Super U distributors

▸ Consumer service contact

▸ Source
Comte de Bellou

USA – Seafood Mushroom recalled over Listeria concerns – Listeria monocytogenes

Food Poison Journal

California Terra Garden Inc. of Commerce, CA is recalling all cases of its 150g/5.3-ounce packages of Seafood Mushroom (Product of China) because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

The recalled products were distributed from California through produce distributors or wholesalers to retail stores nationwide.

The Seafood mushroom comes in a clear plastic package with the description “Seafood Mushroom” in English and French, and Guan’s logo in the front. At the back, there is UPC code, 859267007501. Product code is 3460 at the back top right.

No illnesses have been reported to date in connection with this problem.

Research – Microbial Inactivation and Quality Preservation of Chicken Breast Salad Using Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment


Microbiological safety of ready-to-eat foods is paramount for consumer acceptability. The effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on the microbiological safety and quality of model chicken salad (CS) were investigated in this study. CS, packaged in a commercial polyethylene terephthalate container, was treated with ADCP at 24 kV for 2 min. The inactivation of indigenous mesophilic bacteria, Salmonella, and Tulane virus in CS; growth of indigenous mesophilic bacteria and Salmonella in CS; and quality of CS during storage at 4 °C were then investigated. ADCP inactivated indigenous mesophilic bacteria, Salmonella, and Tulane virus by 1.2 ± 0.3 log CFU/g, 1.0–1.5 ± 0.2 log CFU/g, and 1.0 ± 0.1 log PFU/g, respectively. Furthermore, it effectively retarded the growth of the microorganisms, while not significantly affecting the color of chicken, romaine lettuce, and carrot, and the antioxidant capacity of all vegetables throughout storage at the tested temperatures (p > 0.05). The color, smell, and appearance of all vegetables evaluated on day 0 were not significantly different in the sensory test, regardless of the treatment (p > 0.05). Collectively, ADCP treatment effectively decontaminates packaged CS without altering its quality-related properties. View Full-Text