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According to the Regulation on the Quality of Fresh Raw Milk, up to 100,000 microorganisms/mL are allowed in milk obtained by the hygienic milking of healthy cows, which represents the natural microbiota of milk and has no negative impact on the overall quality of milk. However, with unprofessional handling during and after milking, milk is easily contaminated and becomes a potential medium for the growth and reproduction of microorganisms, some of which can be harmful to human health. Since the number of aerobic mesophilic bacteria in milk is one of the indicators of the hygienic quality of milk, their number and identification are fundamental in the control of raw milk from milk vending machines. From five different milk vending machines, 35 samples were collected, from which the total number of aerobic mesophilic bacteria was determined using the flow cytometry method and the classic method of counting colonies on a nutrient medium. Randomly selected colonies based on morphological differences (n = 700) were identified by comparing MALDI-TOF mass spectra with reference spectra stored in the microorganism library and processing using the MALDI Biotyper computer program. Thirty-eight genera and eighty-one bacterial species and five genera and seven fungal species were successfully identified. The species that predominate are Lactococcus lactis, Hafnia alvei, Escherichia coli, Leuconostoc mesenteroides, and Kluyveromyces lactis. By integrating advanced methods like flow cytometry and MALDI-TOF MS for precise microbial identification, this study highlights the need for enhanced monitoring and adherence to hygienic standards in raw milk vending machines. This approach not only safeguards public health but also supports consumer confidence in milk quality from vending machines. [ABSTRACT FROM AUTHOR]

This paper explores how Chesapeake-based watermen and seafood processors may experience occupational harm from microbial hazards like Vibrio spp. Fishing industry research primarily focuses on musculoskeletal injury, even though microbial hazards present risks to Total Worker Health® that clinicians should consider. This paper provides qualitative insights to address that gap. Commercial fishing is a dangerous profession with known hazards for musculoskeletal injuries, yet minimal examination of microbiological or attendant psychosocial hazards from water- and food-borne pathogens like Vibrio vulnificus and V. parahaemolyticus exists. Improving knowledge of Vibrio -related hazards addresses Total Worker Health® concerns for commercial fisheries workers. Methods: Following a grounded theory approach, we conducted semistructured interviews with watermen and related workers who fish and harvest shellfish in the Chesapeake Bay, USA, to investigate risk perceptions and understanding, and compliance with regulations intended to reduce worker and consumer illnesses and injuries from pathogen exposures. Results: Worker and consumer illnesses and injuries, and threat of fishery closures—with regulatory and organizational factors—influence this workforce. Conclusions: Our findings support interventions that promote monitoring, surveillance, and awareness of Vibrio- related risk among watermen, regulatory officials, medical professionals, and the public. [ABSTRACT FROM AUTHOR]

Cultured meat, which involves growing meat in a laboratory rather than breeding animals, offers potential benefits in terms of sustainability, health, and animal welfare compared to conventional meat production. However, the cultured meat production process involves several stages, each with potential hazards requiring careful monitoring and control. Microbial contamination risks exist in the initial cell collection from source animals and the surrounding environment. During cell proliferation, hazards may include chemical residues from media components such as antibiotics and growth factors, as well as microbial issues from improper bioreactor sterilization. In the differentiation stage where cells become muscle tissue, potential hazards include residues from scaffolding materials, microcarriers, and media components. Final maturation and harvesting stages risk environmental contamination from nonsterile conditions, equipment, or worker handling if proper aseptic conditions are not maintained. This review examines the key microbiological and chemical hazards that must be monitored and controlled during the manufacturing process for cultured meats. It describes some conventional and emerging novel techniques that could be applied for the detection of microbial and chemical hazards in cultured meat. The review also outlines the current evolving regulatory landscape around cultured meat and explains how thorough detection and characterization of microbiological and chemical hazards through advanced analytical techniques can provide crucial data to help develop robust, evidence‐based food safety regulations specifically tailored for the cultured meat industry. Implementing new digital food safety methods is recommended for further research on the sensitive and effective detection of microbiological and chemical hazards in cultured meat. [ABSTRACT FROM AUTHOR]

Climate change and changing consumer demand are the main factors driving the protein transition. This shift toward more sustainable protein sources as alternatives to animal proteins is also reflected in the rapid upscaling of meat and dairy food analogues. Such changes could challenge food safety, as new food sources could result in new and unexpected food safety risks for consumers. This review analyzed the current knowledge on chemical and microbiological contamination of emerging alternative protein sources of plant origin, including soil‐based (faba bean, mung bean, lentils, black gram, cowpea, quinoa, hemp, and leaf proteins) and aquatic‐based (microalgae and duckweeds) proteins. Moreover, findings on commercial analogues from known alternative protein sources were included. Overall, the main focus of the investigations is on the European context. The review aimed to enable foresight approaches to food safety concerning the protein transition. The results indicated the occurrence of multiple chemical and microbiological hazards either in the raw materials that are the protein sources and eventually in the analogues. Moreover, current European legislation on maximum limits does not address most of the "contaminant‐food" pairs identified, and no legislative framework has been developed for analogues. Results of this study provide stakeholders with a more comprehensive understanding of the chemical and microbiological safety of alternative protein sources and derived analogues to enable a holistic and safe approach to the protein transition. [ABSTRACT FROM AUTHOR]

According to the Regulation on the Quality of Fresh Raw Milk, up to 100,000 microorganisms/mL are allowed in milk obtained by the hygienic milking of healthy cows, which represents the natural microbiota of milk and has no negative impact on the overall quality of milk. However, with unprofessional handling during and after milking, milk is easily contaminated and becomes a potential medium for the growth and reproduction of microorganisms, some of which can be harmful to human health. Since the number of aerobic mesophilic bacteria in milk is one of the indicators of the hygienic quality of milk, their number and identification are fundamental in the control of raw milk from milk vending machines. From five different milk vending machines, 35 samples were collected, from which the total number of aerobic mesophilic bacteria was determined using the flow cytometry method and the classic method of counting colonies on a nutrient medium. Randomly selected colonies based on morphological differences (n = 700) were identified by comparing MALDI-TOF mass spectra with reference spectra stored in the microorganism library and processing using the MALDI Biotyper computer program. Thirty-eight genera and eighty-one bacterial species and five genera and seven fungal species were successfully identified. The species that predominate are Lactococcus lactis, Hafnia alvei, Escherichia coli, Leuconostoc mesenteroides, and Kluyveromyces lactis. By integrating advanced methods like flow cytometry and MALDI-TOF MS for precise microbial identification, this study highlights the need for enhanced monitoring and adherence to hygienic standards in raw milk vending machines. This approach not only safeguards public health but also supports consumer confidence in milk quality from vending machines.

Copyright of TECHNO Review is the property of Eurasia Academic Publishing Group 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.)

Microbial-based cleaning products (MBCPs) are an emerging class of cleaning products that contain viable microorganisms, often bacteria or bacterial endospores, as intentionally added formulation ingredients for cleaning and/or odor control. Although several well-established methodologies exist to support risk analysis for conventional chemical-based cleaning products, at present there are no widely recognized methods or commonly utilized frameworks to support risk analysis for use of microbial ingredients present in MBCPs, specifically. The purpose of this work is to provide information to MBCP manufacturers and regulators that can be used to assist in developing their own approaches to MBCP risk assessment. As part of this assessment, potential hazards associated with use of bacterial or bacterial endospore ingredients of MBCPs can be adequately characterized, assessed, and managed as part of both product development and ongoing product stewardship. Accordingly, this document summarizes potential approaches to support strain-level identification of microbial ingredient(s), evaluate their hazards and potential for human exposure, and assess their potential effects following such exposures to different human populations. Recommendations for both hazard and risk characterization are discussed. Additionally, guidance is provided to support decision-making by risk managers, including guidance for the development of risk communication strategies, where appropriate, to mitigate the identified risks. Properly applied, the conceptual approaches described herein may facilitate the standardization and more consistent application of appropriate risk analysis procedures tailored to suit microbial ingredients present in MBCPs. Beyond their utility in assessing microbial ingredients commonly used in MBCPs today, these same approaches may help companies and regulators consider and manage risks for new microbial ingredients that may be utilized in future MBCP formulations., (© 2025 The Author(s). Risk Analysis published by Wiley Periodicals LLC on behalf of Society for Risk Analysis.)

The current work was performed to investigate the safety of Halewet El-Moulid and cream cake handled in the local Egyptian market. Four kinds of Halewet El-Moulid samples were collected from 5 governorates. The potential chemical and microbiological hazards of collected samples were assessed. The obtained results reveal that all Halewet El-Moulid samples did not contain aflatoxins; however, their lead and copper content were varied between 0.02 - 0.71 and 0.62 - 3.8 ppm, respectively. Moreover, 50% of the extracted oil from samples containing oily seeds had peroxide values greater than the maximum acceptable limit. In spite of salmonella and fungal counts, all other measured microbiological cream cake sample hazards were unacceptable. These results indicate the necessity of imposing safety programs during processing, storage, and retail of food products. [ABSTRACT FROM AUTHOR]

Pathogens-in-Foods (PIF) is a dynamic database constructed using systematic literature searches of occurrence data (prevalence and enumeration) of important pathogenic agents (Bacillus cereus, Campylobacter spp., Clostridium perfringens, Listeria monocytogenes, Salmonella spp., Shiga toxin-producing Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, Cryptosporidium spp., Giardia spp., Toxoplasma gondii, Hepatitis A virus, Hepatitis E virus and Norovirus) in foods randomly surveyed across Europe. After filtering the primary studies, these were screened for relevance and methodological quality, and the data were extracted into the PIF database following a systematic categorisation of microbiological methods, food types and outcomes. The database is freely accessible through a web application that facilitates data retrieval according to several relevant variables. The PIF spans data published from 2000 onwards and is intended for use by researchers and food authorities after meta-analysis, in microbiological risk assessment.

Raw milk Domiati cheese is the main soft white pickled cheese produced in Egypt. The objective of this study was to assess the microbiological hazards, physiochemical quality and safety of some raw Domiati cheese subtypes including Double Cream, Tallaga, Baramely and Istanbully. The cheese samples were randomly collected from different cheese retailers in Cairo. The results indicated that the protein content and fat content were high in Double cream cheese. The pH value was low in Baramely cheese. Total solid, ash, and EC were high in Istanbully cheese because it is high salt level. Also, results indicated high microbiological hazards. the cheese samples were highly contaminated, having microbial load exceeding the acceptable limits such as: Total bacterial count, Total coliform, Fecal E. coli and yeast & molds. Pathogenic bacteria (Staphylococcus aureus, E. coli O157:H7, Salmonella sp., Shigella sp., Listeria monocytogenes, Bacillus cereus and Campylobacter jejuni) were detected in three cheese samples. Except Istanbully cheese sample were found free of most pathogenic bacteria. A high microbial load of the cheese samples present a public health hazard to the consumers and emphasize the need for improving hygienic standard. Microbiological hazards must be limited to the stander limit of food safety. Raw milk soft white cheese must be manufactured according to hygienic standard.

This article compares and contrasts microbial and chemical risk assessment methodologies in order to evaluate the potential for a common framework for ranking of risk of chemical and microbiological hazards, and developments needed for such a framework. An overview of microbial (MRA) and chemical (CRA) risk assessment is presented and important differences are highlighted. Two microbiological and two chemical hazard-food combinations were ranked based on both a margin of exposure and a risk assessment approach. The comparisons illustrated that it is possible to rank chemical and microbiological hazard-food combinations with traditional approaches from each domain and indicated that the rank order but not the absolute measures is similar using either approach. Including severity in the assessment using DALY reduced differences between hazards and affected the outcome more than which approach was used. Ranking frameworks should include assessment of uncertainty as an integral part of the ranking, and be based on assessment of risk, not safety, and expressed in a common health metric such as disease burden. Necessary simplifications to address data gaps can involve the use of default scenarios. Challenges include comparisons of case-based vs. non-case-based health-endpoints, e.g. biomarker concentration, and integration of the severity of health effects into ranking. [ABSTRACT FROM AUTHOR]

Mycotoxins can be found in many foods consumed by humans and animals. These substances are secondary metabolites of some fungi species and are resistant to technological processes (cooking, frying, baking, distillation, fermentation). They most often contaminate products of animal (beef, pork, poultry, lamb, fish, game meat, milk) and plant origin (cereals, processed cereals, vegetables, nuts). It is estimated that about 25% of the world’s harvest may be contaminated with mycotoxins. These substances damage crops and may cause mycotoxicosis. Many mycotoxins can be present in food, together with mold fungi, increasing the exposure of humans and animals to them. In this review we characterized the health risks caused by mycotoxins found in food, pet food and feed. The most important groups of mycotoxins are presented in terms of their toxicity and occurrence.

Copyright of Segurança Alimentar e Nutricional is the property of Universidade Estadual de Campinas - Portal de Periodicos Eletronicos Cientificos 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.)

The aims of this study were i) to evaluate the possibility to detect and possibly quantify microorganisms belonging to different domains experimentally spiked in smoked salmon at known concentrations using shotgun metagenomics; ii) to compare the sequencing results using four bioinformatic tools. The salmon was spiked with six species of bacteria, including potential foodborne pathogens, as well as Cryptosporidium parvum, Saccharomyces cerevisiae and Bovine alphaherpesvirus 1. After spiking, the salmon was kept refrigerated before DNA extraction, library preparation and sequencing at 7 Gbp in paired ends at 150 bp. The bioinformatic tools named MG-RAST, OneCodex, CosmosID and MgMapper were used for the sequence analysis and the data provided were compared using STAMP. All bacteria spiked in the salmon were identified using all bioinformatic tools. Such tools were also able to assign the higher abundances to the species Propionibacterium freudenreichii spiked at the highest concentration in comparison to the other bacteria. Nevertheless, different abundances were quantified for bacteria spiked in the salmon at the same cell concentration. Cryptosporidium parvum was detected by all bioinformatics tools, while Saccharomyces cerevisiae by MG-RAST only. Finally, the DNA virus was detected by CosmosID and OneCodex only. Overall, the results of this study showed that shotgun metagenomics can be applied to detect microorganisms belonging to different domains in the same food sample. Nevertheless, a direct correlation between cell concentration of each spiked microorganism and number of corresponding reads cannot be established yet. [ABSTRACT FROM AUTHOR]

Copyright of Archives of Environmental Protection is the property of Polish Academy of Sciences 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.)

Nowadays, dogs are usually equally treated with other family members. Due to the growing caregivers’ awareness, the pet foods industry is changing dynamically. Pet foods are manufactured with a myriad of ingredients. Few authors of scientific papers deal with the topic of foods products’ safety for pet animals, assessed from the perspective of their caregivers. Despite the many methods of producing foods of the highest quality, there are still cases of contamination of pet foods and treats. In the case of dried chews for dogs, bacteria of the genus Salmonella are the most common risk. In the case of both dry and wet foods, in addition to many species of bacteria, we often deal with mold fungi and their metabolites, mycotoxins. This article presents selected microbiological risks in dog foods and treats, and analyzes the Rapid Alert System for Food and Feed (RASFF) system (2017–2020) for pathogenic microorganisms in dried dog chews, treats and foods. In this period, pet food-related notifications were registered, which were categorized into different types. Analyzing the RASFF notifications over the period, it has been shown that there are still cases of bacterial contamination of dog foods and treats, while in terms of the overall mycotoxin content, these products may appear safe.

Abstract Risk ranking is a versatile tool used to prioritise activities performed by public health regulatory bodies. It also allows efficient communication between all stakeholders in the process of risk analysis. However, risk ranking methods are still not optimal. Because of the different approaches employed in the risk assessment of microbiological agents and chemicals, it is difficult to rank them together using the same metrics. In our work, we first discuss differences and commonalities between chemical and microbiological risk assessment to provide a starting point for consideration of a common risk ranking platform. In the second part, we perform risk ranking of contaminants and regulated chemicals using the recently developed Risk Thermometer tool. In this approach, chemicals are not ranked solely on the basis of the margin of exposure between a reference value and the exposure, but also by considering the severity of the critical health effects used. The results show that ranking using both methods provides different results from the use of either method alone. Overall, specific chemical groups (i.e. heavy metals, pesticides, etc.) do not generally rank higher or lower, but individual compounds are scattered in the rankings from low to high. Risk ranking methods demand further development to gain wide acceptability and recognition.

Raw milk Domiati cheese is the main soft white pickled cheese produced in Egypt. The objective of this study was to assess the microbiological hazards, physiochemical quality and safety of some raw Domiati cheese subtypes including Double Cream, Tallaga, Baramely and Istanbully. The cheese samples were randomly collected from different cheese retailers in Cairo. The results indicated that the protein content and fat content were high in Double cream cheese. The pH value was low in Baramely cheese. Total solid, ash, and EC were high in Istanbully cheese because it is high salt level. Also, results indicated high microbiological hazards. the cheese samples were highly contaminated, having microbial load exceeding the acceptable limits such as: Total bacterial count, Total coliform, Fecal E. coli and yeast & molds. Pathogenic bacteria (Staphylococcus aureus, E. coli O157:H7, Salmonella sp., Shigella sp., Listeria monocytogenes, Bacillus cereus and Campylobacter jejuni) were detected in three cheese samples. Except Istanbully cheese sample were found free of most pathogenic bacteria. A high microbial load of the cheese samples present a public health hazard to the consumers and emphasize the need for improving hygienic standard. Microbiological hazards must be limited to the stander limit of food safety. Raw milk soft white cheese must be manufactured according to hygienic standard. [ABSTRACT FROM AUTHOR]

Reporting of information is crucial to enable backward and forward tracing of food along the chain, which is of main importance in case of non-compliance with legal obligations on food safety. Thus, food business operators in the European Union (EU) must enable tracing of any foodstuff one step forward and one step back. However, flux of information relevant for traceability and food safety can be a challenge in the supply chains of dried culinary herbs and spices. Results of a survey among herb/spice businesses – either located within the EU or exporting dried herbs/spices to the EU – showed the widespread use of electronic systems for recording and processing of traceability/food safety data. However, automated capture of transaction data and automated read-out/processing of reported data were rare. The survey indicates that besides electronic documents, typed paper documents are often exchanged between businesses. For data delivery along the chain, paper documents filled in by hand are still used – even in the EU or upon import to the EU. The document type as well as the forms varied, particularly in case of incoming herbs/spices. The forms used for reporting by the survey participants or by their suppliers covered mostly individual/company-specific forms. Standardised forms provided by herb/spice associations were rarely shared between these businesses. The extent of reporting of traceability data upon import to the EU and within the EU appears to be sufficient. Some additional traceability data that promote product tracing, such as the country of harvest, were frequently reported. Same was true for information on food safety hazards. [ABSTRACT FROM AUTHOR]

Background: One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing. Objective: The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. Soedarso Hospital of Pontianak. Methods: The study was a quasi experiment that use multiple time series design with intervention and cassation of intervention (ABA time series chain). Samples of the study were animal based food for children, cooking utensils used preparation, processing, and distribution of the food, the food providers and food processing containers. Samples were taken 3 times before and after the implementation of HACCP, each within a week duration. Result: Average germ rate in foods and cooking utensils before implementation of HACCP was relatively high. After the implementation of HACCP there was a decrease. The result of statistical analysis showed that there were effects of HACCP implementation to the reduction of microbiological hazards in foods and cooking utensils (p

Cookie dough is recognized as a potential vehicle of Salmonella due to common use of raw eggs as an ingredient. As seen in the E . coli O157:H7 outbreak in 2009, which was associated with commercial pre-packaged cookie dough, this product also can serve as a novel vehicle for transmission of pathogens. Additionally, many ingredients of cookie dough including flour, eggs, chocolate and peanut butter have also been associated with foodborne illness outbreaks, and therefore the potential of cookie dough carrying microbiological hazards is relatively high. Government agencies and food manufacturers warn against the consumption of cookie dough due to the potential hazards associated with it, but it was reported that young adults in the United States frequently consume cookie dough. In this review, an updated overview of food safety risks associated with each ingredient of cookie dough with main focus on microbiological hazards is provided. Additionally, intrinsic characteristics of cookie dough and their effect on food safety are also addressed in this review. [ABSTRACT FROM AUTHOR]

Monitoring of dairy products should preferably focus on the most relevant food safety hazards in the dairy supply chain. For this purpose, the possible presence of microbiological, chemical, and physical hazards as well as trends in the dairy supply chain that may affect their presence were assessed. A literature review was combined with available data from EFSA, RASFF, and the Dutch monitoring program on chemical hazards as well as expert information. This study revealed that microbiological hazards are encountered more frequently in dairy products than chemical and physical hazards. Listeria monocytogenes, Staphylococcus aureus, Salmonella, and human pathogenic Escherichia coli were identified as the most important microbiological hazards in dairy products. Soft and semisoft cheeses are most frequently associated with L. monocytogenes and S. aureus enterotoxins, whereas raw milk is most frequently associated with human pathogenic E. coli and Campylobacter spp., Cronobacter spp., and Salmonella spp. are the microbiological hazards of most concern in powdered infant formula. Based on literature, monitoring, and RASFF data, the most relevant chemical hazards in dairy products are aflatoxin M1, dioxins, and dioxin-like compounds and residues of veterinary drugs. Chemical hazards primarily occur at the dairy farm and may accumulate during further processing. The most relevant physical hazards are metal, glass, and plastic particles introduced during processing. Analysis of trends in the near future revealed that increased milk production is seen as most relevant in relation to food safety. Other trends affecting food safety are climate change and changes at the farm level, which aim to improve animal welfare and environmental sustainability. [ABSTRACT FROM AUTHOR]

In recent years, due to the increasing consciousness of food safety and human health, much progress has been made in developing rapid and nondestructive techniques for the evaluation of food hazards, food authentication, and traceability. Near infrared (NIR) spectroscopy and imaging techniques have gained wide acceptance in many fields because of their advantages over other analytical techniques. Following a brief introduction of NIR spectroscopy and imaging basics, this review mainly focuses on recent NIR spectroscopy and imaging applications for food safety evaluation, including (1) chemical hazards detection; (2) microbiological hazards detection; (3) physical hazards detection; (4) new technology-induced food safety concerns; and (5) food traceability. The review shows NIR spectroscopy and imaging to be effective tools that will play indispensable roles for food safety evaluation. In addition, on-line/real-time applications of these techniques promise to be a huge growth field in the near future. [ABSTRACT FROM AUTHOR]

Gram negative bacteria have the greatest capacity to spoil the meat if kept under aerobic conditions, there for the members of the genera Pseudomonas, Acinetobater, Psychrobacter and Moraxella, will form the dominant microflora. The purpose of this study was to assess the contamination level with psychrotropic microflora of bovine carcasses in order to prove how the results could be used to improve the slaughter process. The research was carried out between January-December 2015, in two slaughterhouses from North West Romania. The research material was represented by 144 meat samples (slaughterhouse A, n=72, slaughterhouse B, n=72). Weekly, 3 samples were collected from refrigerated carcasses, and examined for total psychrotrophic counts (TPC), Enterobacteriaceae, Pseudomonas, Aeromonas and Yersinia. From statistical processing of recorded data was established that mean log TPC from the surface of refrigerated carcasses has presented different values, ranged between 3.70±0.20 log CFU/cm² and 6.90±0.43 log CFU/cm². Initial surface microflora of bovine carcasses was represented by germs from the following genera: Staphylococcus, Micrococcus, Aeromonas, Acinetobacter, Pseudomonas, Yersinia, Serratia, Hafnia, Proteus and Escherichia. Microbiological hazard assessment reveals the key role of psychotropic microorganisms in the spoilage of meat, if the monitoring system of the slaughtering process is not functioning properly. [ABSTRACT FROM AUTHOR]

The safety hazards especially microbiological ones were examined in this study during preparing two different sizes of various frozen shrimp types for frying and grilling . The results of the statistical analysis of the data showed significance effects at P <0.05 for; (1) cooking method ,interaction between type and sizes on weight loss ,(2)cooking method, interaction between type ,size,and cooking method on pH,(3)cooking method ,interaction between type and cooking method on TVC count (4) type ,cooking method and their interaction on Enterobacteriaceae count, (5) cooking method on count of coliform and Staphylococcus aureus of frozen shrimps. E.coli did not detected in different types and sizes of frozen shrimps after thawing ,marinating, breading, frying and grilling. This is an indication that microbiological hazards are primarily a reflection of the hygienic practices and condition followed during preparing and cooking of frozen shrimp. Based on the results on this research ,Hazard Analysis Critical Control Points (HACCP) charts were suggested for frying and grilling frozen shrimp. [ABSTRACT FROM AUTHOR]

Consumers have recently shown a preference for natural food products and ingredients and within that framework, their interest in consuming raw drinking milk has been highlighted, claiming nutritional, organoleptic and health benefits. However, a public debate has simultaneously emerged about the actual risks and benefits of direct human consumption of raw milk. This paper compares the microbiological, nutritional and sensory profile of raw and heat-treated milk, to evaluate the real risks and benefits of its consumption. In detail, it provides an updated overview of the main microbiological risks of raw milk consumption, especially related to the presence of pathogens and the main outputs of risk assessment models are reported. After introducing the key aspects of most commonly used milk heat-treatments, the paper also discusses the effects such technologies have on the microbiological, nutritional and sensory profile of milk. An insight into the scientific evidence behind the claimed protective effects of raw milk consumption in lactose-intolerant subjects and against the onset of asthma and allergy disorders in children is provided. The emergence of novel milk processing technologies, such as ohmic heating, microwave heating, high pressure processing, pulsed electric fields, ultrasound and microfiltration is also presented as an alternative to common thermal treatments.

Background: Vaccination of health care workers (HCW) against seasonal influenza (SI) is recommended but vaccination rate rarely reach >30%. Vaccination coverage against 2009 pandemic influenza (PI) was 52% in our hospital, whilst a new policy requiring unvaccinated HCW to wear a mask during patient care duties was enforced. Aims: To investigate the determinants of this higher vaccination acceptance for PI and to look for an association with the new mask-wearing policy. Methods: A retrospective cohort study, involving HCW of three critical departments of a 1023-bed, tertiarycare university hospital in Switzerland. Self-reported 2009-10 SI and 2009 PI vaccination statuses, reasons and demographic data were collected through a literature-based questionnaire. Descriptive statistics, uni- and multivariate analyses were then performed. Results: There were 472 respondents with a response rate of 54%. Self-reported vaccination acceptance was 64% for PI and 53% for SI. PI vaccination acceptance was associated with being vaccinated against SI (OR 9.5; 95% CI 5.5-16.4), being a physician (OR 7.7; 95% CI 3.1-19.1) and feeling uncomfortable wearing a mask (OR 1.7; 95% CI 1.0-2.8). Main motives for refusing vaccination were: preference for wearing a surgical mask (80% for PI, not applicable for SI) and concerns about vaccine safety (64%, 50%) and efficacy (44%, 35%). Conclusions: The new mask-wearing policy was a motivation for vaccination but also offered an alternative to non-compliant HCW. Concerns about vaccine safety and efficiency and self-interest of health care workers are still main determinants for influenza vaccination acceptance. Better incentives are needed to encourage vaccination amongst non-physician HCW. [ABSTRACT FROM AUTHOR]

Abstract: The SAFE FOODS project undertakes to design a new approach towards the early identification of emerging food safety hazards. This study explored the utility of notifications filed through RASFF, the European Commission’s Rapid Alert System for Food and Feed, to identify emerging trends in food safety issues. RASFF information and alert notifications published in the four-year period of July 2003–June 2007 were assigned to categories of products and hazards. For chronological trend analysis, a basic time unit of three months was chosen. Data within each hazard category were analyzed for chronological trends, relationships between product and hazard categories, regions of origin, and countries filing the notifications. Conspicuous trends that were observed included a rise in the incidence of food contact substances, particularly 2-isopropyl-thioxanthone, as well as of chemical substances migrating from utensils and fraud-related issues. Temporary increases were noted in the incidences of the unauthorized dye Para Red, genetically modified organisms, the pesticide isophenfos-methyl, and herring worm, Anisakis simplex. National and European authorities themselves have signaled these conspicuous trends and taken measures. It is recommended to add complementary data to RASFF data, including safety assessments, risk management measures, background data on hazards and surveillance patterns, for a holistic approach towards early identification of emerging hazards. [Copyright &y& Elsevier]

HACCP (hazard analysis and critical control points) principles were applied to evaluate the effectiveness of two water treatment facilities to continually produce potable water free of microbiological health hazards. This paper reports a hazard analyses protocol (microbiological hazards based on faecal coliforms (FC) and turbidity (TBY) as indicators) for critical control points (CCPs) within each facility. The CCPs were raw resource water, sedimentation, filtration and chlorine-disinfection. The aim was to determine the effectiveness of each CCP to remove the indicators from the water under treatment. Arbitrary critical performance limit targets (CPLTs) were set up for each CCP to determine to what extent each contributed to effective removal and to predict what the effect would be if any of the CCPs should fail. Health-related water quality guideline limits for expected health effects were applied and compliance measured at the 90th percentile. The raw resource river water used at both treatment facilities complied with raw resource water extraction CPLTs. The treated potable water complied with health-related drinking water guidelines. Sedimentation removed the largest proportion of the indicators from the raw water, but showed failure potential that could overload the consequent system. Filtration effectiveness at both treatment facilities showed potential to break down the overall effectiveness of the entire treatment facility, since the filter systems failed to meet their respective CPLTs. This left the disinfection phase to remove the remaining portion of indicators. Faecal coliforms appeared to be completely removed from post-chlorination samples. This indicated that both chlorine disinfection phases were 100% effective in meeting their disinfection CPLTs, despite having to "clean up" the indicator organisms that spilt over from the upstream CCPs. This, nevertheless, implied a risk of unsafe water release into distribution. CCPs at these treatment facilities had some difficulties in reducing the health-related risks to meet their respective CPLTs. Applying a HACCP programme would minimise the risk of contaminated water distribution in cases of system component failure. [ABSTRACT FROM AUTHOR]

Mycotoxins can be found in many foods consumed by humans and animals. These substances are secondary metabolites of some fungi species and are resistant to technological processes (cooking, frying, baking, distillation, fermentation). They most often contaminate products of animal (beef, pork, poultry, lamb, fish, game meat, milk) and plant origin (cereals, processed cereals, vegetables, nuts). It is estimated that about 25% of the world's harvest may be contaminated with mycotoxins. These substances damage crops and may cause mycotoxicosis. Many mycotoxins can be present in food, together with mold fungi, increasing the exposure of humans and animals to them. In this review we characterized the health risks caused by mycotoxins found in food, pet food and feed. The most important groups of mycotoxins are presented in terms of their toxicity and occurrence. [ABSTRACT FROM AUTHOR]

Simple Summary: Food-borne infectious agents can affect the health of pets. Good quality pet foods have high nutritional value, including microbiological quality. The most important biological hazards in feed are Salmonella, Enterobacteriaceae, pathogenic Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, Clostridium botulinum, Aeromonas, and Campylobacter. Other biological hazards of feed are the mycotoxin-producing molds. Although in some studies the level of mycotoxins in the foods does not exceed the maximum allowable amounts, long-term ingestion of mycotoxins may have adverse health effects, as these compounds accumulate in the tissues of animals. Animal by-products or derived products can also be a source of the above-mentioned risks. Pet foods products can also be a source of human infection. The close coexistence of humans and animals means that ensuring the safety of pet foods should be a priority. Nowadays, dogs are usually equally treated with other family members. Due to the growing caregivers' awareness, the pet foods industry is changing dynamically. Pet foods are manufactured with a myriad of ingredients. Few authors of scientific papers deal with the topic of foods products' safety for pet animals, assessed from the perspective of their caregivers. Despite the many methods of producing foods of the highest quality, there are still cases of contamination of pet foods and treats. In the case of dried chews for dogs, bacteria of the genus Salmonella are the most common risk. In the case of both dry and wet foods, in addition to many species of bacteria, we often deal with mold fungi and their metabolites, mycotoxins. This article presents selected microbiological risks in dog foods and treats, and analyzes the Rapid Alert System for Food and Feed (RASFF) system (2017–2020) for pathogenic microorganisms in dried dog chews, treats and foods. In this period, pet food-related notifications were registered, which were categorized into different types. Analyzing the RASFF notifications over the period, it has been shown that there are still cases of bacterial contamination of dog foods and treats, while in terms of the overall mycotoxin content, these products may appear safe. [ABSTRACT FROM AUTHOR]