Achieving a transparent, actionable framework for public-private partnerships for food and nutrition research.

Officers and other representatives of more than a dozen food-, nutrition-, and health-related scientific societies and organizations, food industry scientists, and staff of the USDA, the CDC, the Food and Drug Administration, and the NIH convened on 8 December 2014 in Washington, DC, to reach a consensus among individuals participating on guiding principles for the development of research-oriented, food- and nutrition-related public-private partnerships. During the daylong working meeting, participants discussed and revised 12 previously published guidelines to ensure integrity in the conduct of food and nutrition research collaborations among public, nonprofit, and private sectors. They agreed to reconvene periodically to reassess the public-private partnership principles.

Role of the U.S. Food and Drug Administration in the regulatory management of human listeriosis in the United States.

From 1986 to 2006, the incidence of listeriosis in the United States dropped from approximately seven to three cases per million population, a reduction that most likely reflects the joint efforts of industry, government, consumers, and academia. Herein, we describe the U.S.

Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs.

The efficacy of acidic electrolyzed (EO) water produced at three levels of total available chlorine (16, 41, and 77 mg/ liter) and chlorinated water with 45 and 200 mg/liter of residual chlorine was investigated for inactivating Salmonella Enteritidis and Listeria monocytogenes on shell eggs. An increasing reduction in Listeria population was observed with increasing chlorine concentration from 16 to 77 mg/liter and treatment time from 1 to 5 min, resulting in a maximal reduction of 3.70 log CFU per shell egg compared with a deionized water wash for 5 min.

Evaluation of antibodies for immunomagnetic separation combined with flow cytometry detection of Listeria monocytogenes.

Four polyclonal anti-Listeria antibodies were evaluated for the detection of Listeria monocytogenes in direct and indirect assays using immunomagnetic separation with flow cytometry. The efficiency of immunocapturing using magnetic beads was also determined. None of the tested antibodies exhibited sufficient specificity or avidity to allow sufficient separation and detection of L.

Polymerase chain reaction detection of Listeria monocytogenes on frankfurters using oligonucleotide primers targeting the genes encoding internalin AB.

A polymerase chain reaction (PCR) assay targeting the genes encoding internalin AB (inlAB) was developed for detecting Listeria monocytogenes in pure cell cultures and on artificially contaminated frankfurters. Four sets of oligonucleotide primers were evaluated. The set targeting a 902-bp region of the inlAB gene was the most specific.

Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts.

Studies have demonstrated that electrolyzed oxidizing (EO) water is effective in reducing foodborne pathogens on fresh produce. This study was undertaken to determine the efficacy of EO water and two different forms of chlorinated water (chlorine water from Cl2 and Ca(OCl)2 as sources of chlorine) in inactivating Salmonella on alfalfa seeds and sprouts. Tengram sets of alfalfa seeds inoculated with a five-strain cocktail of Salmonella (6.

Nonhuman primate model for Listeria monocytogenes-induced stillbirths.

Listeria monocytogenes, isolated from outbreaks in either human or nonhuman primate populations, was administered orally at doses ranging from 10(6) to 10(10) CFU. Four of 10 treated animals delivered stillborn infants. L.

Mucosal humoral immunity to experimental Salmonella enteritidis infection in the chicken crop.

In this report, we show that chickens, infected with Salmonella enteritidis (SE) by oral gavage, produce secretory immunoglobulin As (sIgAs) that specifically bind to numerous SE antigens. Chickens infected with SE showed strong sIgA response against flagella in both bile and crop. The optical density values of enzyme-linked immunosorbent assay (ELISA) tests in positive bile and crop were 1.

Evidence of association of salmonellae with tomato plants grown hydroponically in inoculated nutrient solution.

The possibility of uptake of salmonellae by roots of hydroponically grown tomato plants was investigated. Within 1 day of exposure of plant roots to Hoagland nutrient solution containing 4.46 to 4.

Survival of Salmonella on tomatoes stored at high relative humidity, in soil, and on tomatoes in contact with soil.

Salmonellosis has been linked to the consumption of several types of raw fruits and vegetables, some of which may have been contaminated with Salmonella before harvesting. The objectives of this study were to investigate water and soil as reservoirs of Salmonella for the contamination of mature green tomato fruits. Salmonella survived for at least 45 days in inoculated moist soil.

Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing.

The effectiveness of electrolyzed (EO) water for killing Campylobacter jejuni on poultry was evaluated. Complete inactivation of C. jejuni in pure culture occurred within 10 s after exposure to EO or chlorinated water, both of which contained 50 mg/l of residual chlorine.

Evaluation of Microbiological Safety of Shrimp Cooked in a Microwave Oven.

The effect of different microwave power levels (240, 400, 560, and 800 W) on the survival of Listeria monocytogenes in inoculated shrimp was investigated. Thermal inactivation rates (D-values) of L. monocytogenes were determined using constant temperature water baths to establish the heat resistance of L.

Irradiation Inactivation of Listeria monocytogenes and Staphylococcus aureus in Low- and High-fat, Frozen and Refrigerated Ground Beef.

The influence of two levels of fat (11.l to 13.9% [low-fat] and 27.

Lethality of Carrot Juice to Listeria monocytogenes as Affected by pH, Sodium Chloride and Temperature.

The influence of pH and sodium chloride (NaCl) on survival and growth of Listeria monocytogenes in carrot juice was determined. Lethal and inhibitory effect over a 48-h period were greatest in a pH range of 5.0 to 6.

Shelf Stability and Safety of Fresh Produce as Influenced by Sanitation and Disinfection.

Quality and safety of fresh produce depend on their microbiological flora. Every step from production through consumption will influence the microbiology of fresh produce. Improper handling and unsanitary equipment lead to increased populations of microorganisms on fresh fruits and vegetables and can compromise quality and safety.

Growth of Listeria monocytogenes on Fresh Vegetables Stored Under Controlled Atmosphere.

The effects of controlled atmosphere storage (CAS) on survival and growth of Listeria monocytogenes on fresh asparagus, broccoli, and cauliflower were investigated. Vegetables were inoculated with L. monocytogenes strain Scott A or LCDC 81-861 (10-10 CFU/g) and stored at 4 and 15°C under CAS and air.

Methods and Media to Isolate and Enumerate Listeria monocytogenes : A Review.

Although long known to be harmful to livestock, Listeria monocytogenes has only recently been recognized as a serious food-borne pathogen in humans. Isolation of this organism from contaminated foods is often difficult due to the presence of naturally occurring microflora. Methods used to isolate L.

Effects of Various Acids on Growth and Survival of Yersinia enterocolitica.

The relative effects of several different acids on survival of Yersinia enterocolitica in tryptic soy broth after 24 h of incubation were compared. The acids compared included 25, 50, 75, and 100 mW concentrations of hydrochloric (HCl), citric (CIT), acetic (ACE), lactic (LAC), propionic (PRO), or phosphoric (PHO) acid. The decrease in viable Yersinia cells was compared based on concentration of acid added, pH, and the calculated concentration of the undissociated portion of the monoprotic acids.

Distribution and Resistance to Pasteurization of Aflatoxin M in Naturally Contaminated Whole Milk, Cream and Skim Milk.

Milk, naturally contaminated with aflatoxin M (AFM) was separated with a hand-operated separator. Distribution of AFM paralleled the partitioning of whole milk into cream and skim milk. Most of the whole milk was recovered as skim milk, which also contained most of the AFM Cream accounted for 5-15% of the amount of whole milk and had 2-14% of AFM that originally occurred in whole milk.

Aflatoxin: Toxicity to Dairy Cattle and Occurrence in Milk and Milk Products - A Review.

Aflatoxins are toxic and carcinogenic secondary metabolites produced by some common aspergilli during growth on feeds, foods or laboratory media. Aflatoxin B (AFB) is a decaketide (C-polyketide) which is synthesized by the mold from acetate units via the polyketide pathway. Methionine contributes the methoxy-methyl group.

Fate of Aflatoxin M in Parmesan and Mozzarella Cheese.

Three batches each of Parmesan and mozzarella cheese were prepared, using milk which was naturally contaminated with aflatoxin M. These cheeses were analyzed for aflatoxin M content at intervals while Parmesan was ripened for 43 weeks or mozzarella was stored for 17 weeks. There was a 5.

Fate of Aflatoxin M in Cheddar Cheese and in Process Cheese Spread.

Four batches of stirred-curd Cheddar cheese were prepared, using milk which was naturally contaminated with aflatoxin M. This cheese was analyzed for aflatoxin M content at intervals while the cheese ripened for about 1 year. Levels of aflatoxin M detected in cheese started low, increased and then leveled off for the remainder of the ripening period.

Fate of Aflatoxin M in Brick and Limburger-like Cheese.

Three batches of brick cheese were prepared, using milk which was naturally contaminated with aflatoxin M (AFM). Cheeses were allowed to ripen with a smear for 2, 3 or 4 weeks, and then were either waxed or wrapped in foil to simulate production of mild brick, aged brick or Limburger-like cheese, respectively. These cheeses were analyzed for AFM at intervals for about 26 weeks.