Food hygiene and toxicology in ready to eat foods

480 Pages·2016·1.81 MB·English

by  Kotzekidou

Food Hygiene and
Toxicology in
Ready-to-Eat Foods
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Food Hygiene and
Toxicology in
Ready-to-Eat Foods
Parthena Kotzekidou
Department of Food Science and Technology,
Faculty of Agriculture,
Aristotle University of Thessaloniki,
Thessaloniki, Greece
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Contents
List ofContributors.................................................................................................xv
Preface....................................................................................................................xix
PART I TRENDS IN FOOD HABITS
CHAPTER 1 Food habits and the increase in ready-to-eat
and easy-to-prepare products........................................3
CaterinaContini, CaterinaRomano, Gabriele Scozzafava
and Leonardo Casini
Introduction....................................................................................3
IsThere a Common Denominator inRTE and ETP Meals?.......4
What are the MotivesBehind the GrowingDemand
for RTE and ETP Meals?.........................................................4
Beliefs, Attitudes, and Behavior..............................................5
Value SystemandFood-RelatedLifestyles.............................7
TheMotivations ofSuccess.....................................................8
IsThere a Typical Profile ofIndividuals Who Choose to
Consume RTE andETP Foods?.............................................10
Discussion andConclusions........................................................11
References....................................................................................12
CHAPTER 2 Safety of street foods.....................................................15
Mohammad AlMamun andTanvir Chowdhury Turin
Street Foods: Definitionand Basic Characteristics....................15
Safety ofStreet Foods: AMajor Concern..................................18
Microbiological ContaminationofStreet Foods....................19
Chemicaland Physical Hazards inStreet Foods...................21
Ensuring andImproving Safety ofStreet Foods........................22
Educationand Training ofStreet FoodVendors...................23
WHO’s “Five Keys toSafer Food”inStreet Food
Operations.............................................................................24
Programs,Guidelines, andManuals for Safety of
Street Foods..........................................................................25
Implementation ofHACCP Approach inStreet Food
Sector....................................................................................26
v
vi Contents
Regulation,Registration, and Licensingof Street Food
Vendors.................................................................................26
Awareness Raising Among Street Food Consumers.............27
References....................................................................................28
PART II MICROBIOLOGICAL HAZARDS
CHAPTER 3 Factors influencing microbial safety of
ready-to-eat foods..........................................................33
Parthena Kotzekidou
Introduction..................................................................................33
Environmental Factors Affecting Safety ofRTE Foods............35
Sourcesof Microbial ContaminationofRTE Foods..................37
HurdlesAffecting Microbial Growthin RTE Foods..................40
Personnel Hygiene.......................................................................44
Conclusions..................................................................................46
References....................................................................................47
CHAPTER 4 Foodborne viruses in ready-to-eat foods....................51
Leena MaunulaandCarl-Henrik von Bonsdorff
Introduction..................................................................................51
GeneralAspectsof FoodborneViruses......................................51
Norovirus................................................................................52
Hepatitis AVirus....................................................................53
Hepatitis E Virus....................................................................53
Risk Ready-to-Eat Food Items....................................................54
Persistence ofFoodborne Viruseson Food and Surfaces..........55
Virus Transmission Into Food Supply Chain.............................56
Role ofFood HandlersinTransmission Routes ofViruses.......57
Foodborne Outbreaks Related toRTE Foods.............................57
Methods for Detection ofVirusesFrom Food............................59
PreventionofViral Transmission Through Food.......................59
Future Perspectives......................................................................61
References....................................................................................62
CHAPTER 5 Parasitic protozoa in salad vegetables.......................69
Lucy J. Robertson
Introduction..................................................................................69
Contents vii
Parasitic Protozoa That May Contaminate Salad Vegetables....70
Balantidium coli.....................................................................72
Cryptosporidium spp..............................................................72
Cyclospora cayetanensis........................................................76
Entamoeba histolytica............................................................79
Giardia duodenalis.................................................................80
Toxoplasmagondii..................................................................82
Conclusions..................................................................................83
References....................................................................................84
CHAPTER 6 Foodborne pathogens in ready-to-eat
peanut butter-containing products...............................89
Elizabeth M.Grasso-Kelley
Introduction..................................................................................89
Outbreaks.....................................................................................90
Recalls..........................................................................................94
Prevalenceof Pathogens..............................................................94
Cross-Contamination...................................................................95
Survival Studies...........................................................................96
Intervention Strategies.................................................................97
Thermal Inactivation..............................................................97
Nonthermal Inactivation.........................................................98
Preventive Controls.....................................................................99
Conclusions................................................................................100
References..................................................................................101
CHAPTER 7 Handling of hamburgers and cooking practices......107
Daniel A.Unruh, Justin J. Kastner,Jacob R. Jenott
and Sara E. Gragg
Introduction................................................................................107
Hamburger:Characteristics and Cookery.................................108
Hamburger andGroundBeef...............................................108
Ground Beef Production.......................................................108
Handling and Cooking of Hamburger..................................110
Public Health Implicationsof PoorHamburger Hygiene.........112
Common Pathogens Found inGroundBeef........................112
Hamburger andPathogen Reduction...................................115
Regulations and Research....................................................115
References..................................................................................118
viii Contents
CHAPTER 8 Salmonella and Listeria monocytogenes in
ready-to-eat leafy vegetables..................................123
RafaelDjalma Chaves, RafaelChacon Ruiz Martinez,
AnaCarolinaBortolossi Rezende,MonycaDiasRocha,
Juan M.Oteiza andAnderson de SouzaSant’Ana
Introduction.............................................................................123
Salmonella..........................................................................125
Listeria monocytogenes.....................................................126
Salmonella andL. monocytogenesSources and
Contamination Pathways inthe Field.....................................129
Control ofSalmonella and L. monocytogenes
Contamination in RTE Vegetables.........................................133
Conclusion...............................................................................138
References...............................................................................139
CHAPTER 9 Foodborne pathogenic bacteria in fresh-cut
vegetables and fruits.................................................151
Hu¨lya O¨lmez
Introduction.............................................................................151
Sources and Routes ofPathogen Contamination
inFresh-Cut Produce..............................................................152
FoodborneOutbreaks Associatedwith Pathogenic
Bacteria inFresh-Cut Fruits andVegetables.........................154
Attachment, Internalization, and Biofilm Development
byFoodbornePathogenic Bacteriaon Fresh-Cut Fruit
andVegetables........................................................................157
Challengesin Fresh-Cut Fruitand Vegetable Safety.............161
References...............................................................................162
CHAPTER 10 Stress adaptation of Listeria monocytogenes
in acidic ready-to-eat products...............................167
RanjuPaudyal and KimonAndreas G.Karatzas
Ready-to-Eat Foods................................................................167
High-Risk Foods................................................................168
Low-Risk Foods.................................................................168
Acidic Foods......................................................................168
Listeria monocytogenes..........................................................169
Listeria monocytogenes inRTE Foods..................................169
Listeria monocytogenes inAcidicRTE Foods.......................171
Acid Resistance ofL. monocytogenes....................................171
Contents ix
TheGAD System....................................................................172
Arginine Deiminase System...................................................175
Other Factors Involved inAcid Resistance of
L. monocytogenes....................................................................176
Agmatine DeiminaseSystem.............................................176
SigB and Acid Resistance.................................................177
Other Mechanisms ofAcid Resistance.............................177
Conclusions.............................................................................178
References...............................................................................179
CHAPTER 11 Safety of fresh-squeezed juices..............................183
Nanci Edid Mart´ınez-Gonza´les and AlejandroCastillo
Introduction.............................................................................183
Outbreaks AssociatedWith Fresh-Squeezed Juices...............184
Sources ofPathogens in Fresh-Squeezed Juices....................190
Prevalence ofHumanPathogens in Freshly Squeezed
FruitJuices..............................................................................193
Internalization ofPathogens in Fruits Used toObtain
Fresh Juice...............................................................................198
Survival ofPathogen inFresh Juicesand inProduce
Usedto Prepare Juices............................................................199
ContaminationReductionStrategies......................................201
Conclusions.............................................................................202
References...............................................................................202
CHAPTER 12 Safety improvement of fruit juices by novel
thermal and nonthermal processing........................209
Vicknesha Santhirasegaram, Zuliana Razali
and Chandran Somasundram
Introduction.............................................................................209
FruitJuice Deterioration and Spoilage...................................210
FruitJuice Processing.............................................................211
Thermal Processing............................................................211
Nonthermal Processing......................................................212
Combination ofProcessing Methods orHurdle
Concept..............................................................................219
Conclusion and FuturePerspectives.......................................220
References...............................................................................220