Transcriptomics: A powerful tool to evaluate the behavior of foodborne pathogens in the food production chain

Various safety assurance measures are implemented in Switzerland throughout the food production chain to prevent foods of animal origin from being contaminated with Salmonella. The data that are generated from the implementation of these measures are dispersed and heterogeneous. This hinders a general overview and makes a comprehensive national evaluation of the safety assurance level difficult. A semiquantitative method that considers the quality and relevance of the various safety assurance measures for Salmonella spp. was developed. The method uses the data generated from the implementation of safety assurance measures on a national basis (gathered by interviewing stakeholders in the production step). By assembling and analyzing the data systematically, the safety assurance level for Salmonella spp. can be evaluated at every step of the food production chain. This method allows the detection of strengths and weaknesses of the safety system. The systematic evaluation procedures permit comparisons between production steps and product categories. The method was used for evaluating the safety assurance levels throughout the production chain of eggs and egg products in Switzerland. Results of the analysis showed that the overall safety assurance levels for Salmonella spp. at all production steps for eggs and egg products were good. The relatively straightforward implementation of the method made it particularly appropriate in the context of a preliminary evaluation. The method does not have the same high level of detail that is provided by microbial quantitative risk assessments, but it allows an analyst to provide meaningful results when the large amount of data required for a quantitative approach are not present while including the entire “farm to fork” continuum. It may be used as a basis for more in-depth assessments of food safety levels within various production sectors. The method could be adapted for evaluating the safety assurance for other zoonotic foodborne pathogens of interest, such as Campylobacter spp.

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Evaluation of the Safety Assurance Level for Salmonella spp. throughout the Food Production Chain in Switzerland

Journal of Food Protection ◽

10.4315/0362-028x-66.7.1139 ◽

2003 ◽

Vol 66 (7) ◽

pp. 1139-1145

Author(s):

I. SAULI ◽

J. DANUSER ◽

C. WENK ◽

K. D. C. STÄRK

Keyword(s):

Foodborne Pathogens ◽

Food Production ◽

Comprehensive Evaluation ◽

Salmonella Spp ◽

Safety Measures ◽

Production Chain ◽

Pork Production ◽

Safety Assurance ◽

Feed Production ◽

Semiquantitative Method

In Switzerland, the safeguarding of food is the responsibility of industry, organizations, and governmental authorities. The dispersion of the tasks and the diversity of implemented safety measures among involved stakeholders do not allow a general overview of the national safety assurance level provided. A comprehensive evaluation of the level of safety assurance provided for foodborne pathogens such as Salmonella spp. is therefore lacking, and the prevalence of Salmonella spp. at various points in the food production chain is not known. The objectives of this study were to (i) collect data on safety measures implemented throughout the food production chain in Switzerland regarding Salmonella spp.; (ii) evaluate the safety assurance level for Salmonella spp. at each step of the production chain for chicken meat, pork, beef, and milk and dairy products (bovine origin); and (iii) gather data on the prevalence of the pathogen at each step. Data on implemented safety assurance measures for Salmonella spp. were gathered from the various stakeholders in the food production chain. The data were analyzed by a semiquantitative method that considered the quality and relevance of the implemented safety measures for Salmonella spp. The safety assurance level for Salmonella spp. was evaluated from “no safety assurance” to “very good safety assurance.” Available results of testing for Salmonella spp. from 1998 to 2000 were used for calculating the prevalence of the pathogen throughout the food production chain. The results showed a varying safety assurance level for Salmonella spp. throughout the food production chain. Strengths (e.g., feed production for chickens) and weaknesses (e.g., pork production) were observed. These results serve as a basis for a rational optimization of the system.

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Potential Use of Indoor Living Walls in Canadian Dwellings

J ◽

10.3390/j4020010 ◽

2021 ◽

Vol 4 (2) ◽

pp. 116-130

Author(s):

Daria Smolova ◽

Avi Friedman

Keyword(s):

Global Warming ◽

Food Production ◽

Air Purification ◽

Traditional Food ◽

Production Chain ◽

Environmental Threats ◽

Fresh Food ◽

Living Wall ◽

Potential Use ◽

Potential Integration

Current social and environmental challenges have led to the rethinking of residential designs. Global warming, food insecurity, and, as a result, costly fresh produce are some of the causes of the reconsideration. Moreover, with obligatory isolation following the global COVID-19 pandemic, some are realizing the importance of nature and air quality in homes. This paper explores the potential integration of indoor living walls (ILWs) in Canadian homes for agricultural and air purification purposes. By reviewing a number of case studies, this paper investigates how the development of such walls can alter the traditional food production chain, while reducing environmental threats. The findings show that current indoor living wall practices can be transformed into a useful source of fresh food, and, to some degree, alter traditional food supply. They can also help in creating inexpensive methods of air purification.

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Genetic relatedness among Listeria monocytogenes isolated in foods and food production chain in southern Rio Grande do Sul, Brazil

Food Control ◽

10.1016/j.foodcont.2012.04.014 ◽

2012 ◽

Vol 28 (1) ◽

pp. 171-177 ◽

Cited By ~ 11

Author(s):

Karla Sequeira Mendonça ◽

Geovana Brenner Michael ◽

Ana Eucares von Laer ◽

Dulcinea Blum Menezes ◽

Marisa Ribeiro Itapema Cardoso ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Food Production ◽

Genetic Relatedness ◽

Rio Grande ◽

Rio Grande Do Sul ◽

Production Chain

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Perfluorooctane sulphonate (PFOS) throughout the food production chain

Food Chemistry ◽

10.1016/j.foodchem.2011.03.032 ◽

2011 ◽

Vol 128 (1) ◽

pp. 1-6 ◽

Cited By ~ 20

Author(s):

E.D. van Asselt ◽

R.P.J.J. Rietra ◽

P.F.A.M. Römkens ◽

H.J. van der Fels-Klerx

Keyword(s):

Food Production ◽

Production Chain

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Salmonella Heidelberg Strain Responses to Essential Oil Components

Journal of Food Research ◽

10.5539/jfr.v4n5p73 ◽

2015 ◽

Vol 4 (5) ◽

pp. 73 ◽

Cited By ~ 2

Author(s):

Juliany Rivera Calo ◽

Christopher A. Baker ◽

Si Hong Park ◽

Steven C. Ricke

Keyword(s):

Foodborne Pathogens ◽

Food Production ◽

Antimicrobial Agents ◽

Health Concern ◽

Orange Oil ◽

Major Health ◽

Minimal Inhibitory Concentrations ◽

Color Changes ◽

Different Sources ◽

Strain Responses

Salmonella are one of the more prominent foodborne pathogens that represent a major health risk to humans. Salmonella serovar Heidelberg strains are increasingly becoming an important public health concern, since they have been identified as one of the primary Salmonella serovars responsible for human outbreaks. Over the years, Salmonella Heidelberg isolates have exhibited higher rates of resistance to multiple antimicrobial agents compared to other Salmonella serovars. Essential oils (EOs) have been widely used as alternatives to chemical-based antimicrobials. In the current research, five EOs were screened to determine their antimicrobial activity against 15 S. Heidelberg strains from different sources. Oils tested were R(+)-limonene, orange terpenes, cold compressed orange oil, trans-cinnamaldehyde and carvacrol. EOs were stabilized in nutrient broth by adding 0.15% (w/v) agar. Tube dilution assays and minimal inhibitory concentrations (MIC) were determined by observing color changes in samples during exposure to EOs. Carvacrol and trans-cinnamaldehyde completely inhibited the growth of S. Heidelberg strains, while R(+)-limonene and orange terpenes did not show any inhibitory activity against the strains tested. Cold compressed orange oil only inhibited growth of two of the strains exhibiting an MIC of 1%. All S. Heidelberg isolates evaluated exhibited similar responses to the respective EOs. The use of all natural antimicrobials such as specific EOs offers the potential to limit the majority of S. Heidelberg isolates that may occur in food production.

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118 Where we are at and evolving in management systems that are consumer focused?

Journal of Animal Science ◽

10.1093/jas/skaa054.088 ◽

2020 ◽

Vol 98 (Supplement_3) ◽

pp. 48-48

Author(s):

J Brad Morgan

Keyword(s):

Food Production ◽

Food Industry ◽

Critical Role ◽

Well Being ◽

Management Systems ◽

Major Focus ◽

Production Chain ◽

Food Traceability ◽

Food Integrity ◽

Strongly Agree

Abstract Begin with the end in mind. Sounds simple enough. In other words, consumer wants, and needs have to be the major focus of everyone in the food production chain. Today’s consumer has questions about food – where it comes from, who’s producing it and how, food safety, animal well-being, environmental impact, labor and human rights as well as business ethics – just to name a few. A study by the Center for Food Integrity (CFI, 2018) found a "trust deficit" that exists between consumers and food companies, federal regulators and farmers. Only 33% of survey respondents said they "strongly agree" that they are confident in the safety of the food they eat, compared to 47% in 2017. Food traceability is no longer an option for manufactures, it’s a requirement. In fact, this increasing focus by consumers on sustainability, health and freshness has placed significant pressure on the food industry to innovate and communicate. This presentation will overview technologies/programs/efforts that are continuing to play an increasingly critical role in how the food we eat is produced, how it is packaged, how it is delivered, how it tastes, feels and smells and how it is reused and repurposed. After all, we are what we eat.

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Agricultural wastes and opportunities in the food production chain

Agricultural Waste Diversity and Sustainability Issues ◽

10.1016/b978-0-323-85402-3.00001-2 ◽

2021 ◽

pp. 21-35

Author(s):

Peter Onu ◽

Charles Mbohwa

Keyword(s):

Food Production ◽

Agricultural Wastes ◽

Production Chain

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Chilean Salmon Sushi: Genetics Reveals Product Mislabeling and a Lack of Reliable Information at the Point of Sale

Foods ◽

10.3390/foods9111699 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1699

Author(s):

Valentina Prida ◽

Maritza Sepúlveda ◽

Claudio Quezada-Romegialli ◽

Chris Harrod ◽

Daniel Gomez-Uchida ◽

...

Keyword(s):

Chinook Salmon ◽

Food Production ◽

Fragment Length Polymorphism ◽

Coho Salmon ◽

Chain Reaction ◽

Production Chain ◽

Point Of Sale ◽

Pcr Rflp ◽

Seafood Products ◽

Polymerase Chain

Species diagnosis is essential to assess the level of mislabeling or misnamed seafood products such as sushi. In Chile, sushi typically includes salmon as the main ingredient, but species used are rarely declared on the menu. In order to identify which species are included in the Chilean sushi market, we analyzed 84 individual sushi rolls sold as “salmon” from sushi outlets in ten cities across Chile. Using a polymerase chain reaction-restriction fragment length polymorphism protocol (PCR-RFLP), we identified mislabeled and misnamed products. Atlantic salmon was the most common salmonid fish used in sushi, followed by coho salmon, rainbow trout, and Chinook salmon. We found a total of 23% and 18% of the products were mislabeled and misnamed, respectively. In 64% of cases, the salesperson selling the product could not identify the species. We also identified the use of wild-captured Chinook salmon samples from a naturalized population. Our results provide a first indication regarding species composition in Chilean sushi, a quantification of mislabeling and the level of misinformation declared by sales people to consumers. Finally, considering that Chinook salmon likely originates from a non-licensed origin and that sushi is an uncooked product, proper identification in the food production chain may have important consequences for the health of consumers.

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Factors driving indebtedness among small- and medium-sized dairy companies

British Food Journal ◽

10.1108/bfj-04-2020-0341 ◽

2020 ◽

Vol 123 (1) ◽

pp. 159-175

Author(s):

Alberto Mazzoleni ◽

Enrica Pollonini

Keyword(s):

Economic Crisis ◽

Food Production ◽

Design Methodology ◽

Financial Structure ◽

Decision Makers ◽

Third Party ◽

Production Chain ◽

Content Type ◽

The Impact ◽

Practical Implications

PurposeWe developed a model to demonstrate how multiple interrelated aspects of a firm influence its recourse to third-party financing, which frequently depends on the characteristics of each food production chain.Design/methodology/approachWe conducted an empirical research on a relevant sample of small- and medium-sized Italian dairy firms. Our research methodology is inspired by the grounded theory (Glaser and Strauss, 1967).FindingsOur findings illustrated that firm indebtedness is the result of intertwined variables, linked to different firm dimensions, including growth, financial structure and economic dynamics.Research limitations/implicationsA portion of the analysed phenomenon is not explained using the sample and econometric tools.Practical implicationsThere are practical implications for the decision-makers in a firm (in particular, the managers and the shareholders) as the model allows to evaluate the influence of a set of mutually interdependent firm variables for the indebtedness level.Originality/valueFirst, we considered the recourse to third-party financing within the context of the systems theory (Millová and Blatný, 2015) and from the perspective of linked causes and mutually connected variables. Second, our research focussed on a well-defined food chain and on features of firms operating in this context. Last, our model considered the impact of the recent economic crisis, which motivated us to review the existing models.

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