A review of conditions influencing fate of Shiga toxin-producing Escherichia coli O157:H7 in leafy greens.

The accuracy of predictive microbial models used in quantitative microbial risk assessment (QMRA) relies on the relevancy of conditions influencing growth or inactivation. The continued use of log-linear models in studies remains widespread, despite evidence that they fail to accurately account for biphasic kinetics or include parameters to account for the effect of environmental conditions within the model equation. Although many experimental studies detail conditions of interest, studies that do not do so lead to uncertainty in QMRA modeling because the applicability of the predictive microbial models to the conditions in the risk scenarios is questionable or must be extrapolated.

A meta-analysis of factors influencing the inactivation of Shiga toxin-producing Escherichia coli O157:H7 in leafy greens.

Recent advancements in modeling suggest that microbial inactivation in leafy greens follows a nonlinear pattern, rather than the simple first-order kinetics. In this study, we evaluated 17 inactivation models commonly used to describe microbial decline and established the conditions that govern microbial survival on leafy greens. Through a systematic review of 65 articles, we extracted 530 datasets to model the fate of Shiga toxin-producing Escherichia coli O157:H7 on leafy greens.

Impact of Biotic and Abiotic Factors on , , and Enterohemorrhagic in Agricultural Soil Extracts.

Outbreaks of Enterohemorrhagic (EHEC), , and linked to fresh produce consumption pose significant food safety concerns. These pathogens can contaminate pre-harvest produce through various routes, including contaminated water. Soil physicochemical properties and flooding can influence pathogen survival in soils.

Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves.

In as much as spontaneous fermentation of cowpea leaves enhances product diversification, the process is rather slow with poor product quality. Limited work has been undertaken to provide input toward standardization of the process and enhancing of product quality. The current study sought to evaluate the in-process fermentative bacteria profile changes due to the effect of optimization of fermentation process of cowpea leaves.

Quantitative versus qualitative risk assessment of meat and its products: what is feasible for Sub-Saharan African countries?

Prevalent risks in meat value-chains of sub-Saharan African (SSA) countries are increasingly attributed to microbial rather than chemical hazards. Resource constraints and lack of capacity has limited the utilization of risk assessment tools in the instituting of food controls to mitigate the risks. The review sought to bring to light the focus of risk assessment studies in SSA while generating evidence of feasible options to further the contribution of this component in risk mitigation.