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In poultry slaughtering, cross-contamination with Salmonella Enteritidis is a constant ongoing challenge. Interaction between food contact surfaces can potentially transfer pathogenic material like feces from carcasses to another one. One approach to break this chain is to modify surfaces that frequently come into contact with the animal during the slaughtering process. Surface alterations like nanoscale coatings have already been successfully applied in various fields to lower the bacterial load. The aim of the study was to compare bacterial attachment, proliferation and detachment of Salmonella Enteritidis and Escherichia coli on uncoated and on nanoscale silica coated rubber picker fingers at laboratory scale. It was shown that both target organisms did not adhere less to coated surface than to uncoated picker fingers, whereas no difference in bacterial growth or detachment was detected. It can be concluded that the coating used in this study did not contribute to a reduction of the bacterial load on this surface in the specific experimental setups employed. Further studies should focus on whether nanoscale surface modifications achieve improved results under more practical conditions and whether other factors such as surface durability can be influenced by a coating.

Gastroenteritis caused by Campylobacter represents the most common reported foodborne bacterial illness worldwide, followed by salmonellosis. Both diseases are often caused by the consumption of contaminated, insufficiently heated poultry meat. This can result from contamination of the meat during the slaughtering processes. Food contact surfaces like stainless steel or plucking fingers contribute significantly to cross-contamination of poultry carcasses. Modification of these surfaces could lead to a reduction of the bacterial burden, as already proven by successful application in various food industry sectors, such as packaging.In this study, nanoscale silica-coated and uncoated stainless-steel surfaces and plucking fingers were compared on a pilot scale regarding attachment and detachment of Campylobacter jejuni, Salmonella Enteritidis and Escherichia coli.The bacteria did not adhere less to the coated plucking fingers or stainless-steel sections than to the uncoated ones. The coating also did not lead to a significant difference in detachment of Campylobacter jejuni, Salmonella Enteritidis and Escherichia coli from the investigated surfaces compared to the uncoated ones.Our study did not reveal any differences between the coated and uncoated surfaces with regard to the investigated bacteria. In order to achieve a better adaptation of the coating to slaughterhouse conditions, future studies should focus on its further development based on the investigation of specific coating parameters.

High resistance to environmental factors as well as the ability to form biofilms allow Listeria monocytogenes to persist for a long time in difficult-to-reach places in food-producing plants. L. monocytogenes enters final products from contaminated surfaces in different areas of plants and poses a health risk to consumer. Modified surfaces are already used in the food industry to prevent cross-contamination. In this study, stainless-steel surfaces were coated with nanoscale silicon dioxide and the effects on attachment, bacterial growth and detachment of L. monocytogenes were evaluated. Attachment was considered for three different ways of application to simulate different scenarios of contamination. Bacterial growth of L. monocytogenes on the surface was recorded over a period of up to 8 h. Detachment was tested after cleaning inoculated stainless-steel surfaces with heated distilled water or detergent. Coating stainless-steel surfaces with nanoscale silica tends to reduce adherence and increased detachment and does not influence the bacterial growth of L. monocytogenes. Further modifications of the coating are necessary for a targeted use in the reduction of L. monocytogenes in food-processing plants.

Dried parsley is regularly contaminated with foodborne pathogens, especially Salmonella. Application of contaminated ingredients in ready-to-eat dishes without further thermal treatment represents a considerable health risk. This study examined the suitability of pulsed light as a novel decontamination method of Salmonella in dried parsley, along with the impact on selected quality parameters (chlorophyll content, phenolic compounds, color, and odor) and product characters (temperature and water activity value). Samples were inoculated with one of three Salmonella isolates (Salmonella Cerro or one of two isolates of Salmonella Agona) at two contamination levels of 103 or 107 CFU/g and treated under various experimental factors, including distance to the light source and exposure time, resulting in fluences in the range of 1.8 to 19.9 J/cm2. At selected parameter settings (9.8 and 13.3 J/cm2), the effect of prolonged storage time (48 h) of inoculated samples before treatment on the reduction of Salmonella Cerro was examined. Samples treated at the same fluences were also stored for 35 days at 22 to 25°C. The three Salmonella isolates were significantly reduced by pulsed light (P < 0.05). Reduction factors ranged between 0.3 and 5.2 log CFU with varying sensitivities of the isolates. In general, increasing fluences (depending on exposure time and distance to the light source) resulted in increasing reductions of Salmonella. However, on closer examination, exposure time and distance to the light source had a varying influence on the reduction of the different Salmonella isolates. Decreasing reduction factors were observed by increasing the contamination level and prolonging the storage time of inoculated samples before treatment. No undesirable changes in quality parameters and sensory analysis were detectable at fluences of 9.8 and 13.3 J/cm2, indicating that pulsed light may be a suitable alternative for the decontamination of dried parsley.

Here, we combined magnetic resonance imaging with lesion-symptom mapping in patients with chronic brain lesions to investigate brain representations of sugar and fat perception. Patients and healthy controls rated chocolate milkshakes that only differed in sugar or fat content. As compared to controls, patients showed an impaired fat, but not sugar perception. Impairments in fat perception overlapped with the anterior insula and frontal operculum, together assumed to underpin gustatory processing. We also identified the mid-dorsal insula as well as the primary and secondary somatosensory cortex - regions previously assumed to integrate oral-sensory inputs. These findings suggest that fat perception involves a specific set of brain regions that were previously reported to underpin gustatory processing and oral-sensory integration processes.

Plant proteins have become increasingly important for ecological reasons. Rapeseed is a novel source of plant proteins with high biological value, but its metabolic impact in humans is largely unknown. A randomized, controlled intervention study including 20 healthy subjects was conducted in a crossover design. All participants received a test meal without additional protein or with 28 g of rapeseed protein isolate or soy protein isolate (control). Venous blood samples were collected over a 360-min period to analyze metabolites; satiety was assessed using a visual analog scale. Postprandial levels of lipids, urea, and amino acids increased following the intake of both protein isolates. The postprandial insulin response was lower after consumption of the rapeseed protein than after intake of the soy protein (p < 0.05), whereas the postmeal responses of glucose, lipids, interleukin-6, minerals, and urea were comparable between the two protein isolates. Interestingly, the rapeseed protein exerted stronger effects on postprandial satiety than the soy protein (p < 0.05). The postmeal metabolism following rapeseed protein intake is comparable with that of soy protein. The favorable effect of rapeseed protein on postprandial insulin and satiety makes it a valuable plant protein for human nutrition.

Campylobacteriosis is the most reported gastrointestinal zoonotic disease worldwide and is caused by the consumption of inadequately heated and contaminated food, especially poultry meat. This may result from cross-contamination events during poultry slaughtering and cutting processes. Carcass contact surfaces in slaughterhouses, such as plucking fingers of rubber or stainless-steel surfaces, are high-risk points for contamination, with intestinal contents likely containing Campylobacter bacteria that may result in the cross-contamination of subsequent carcasses. Modification of these food contact surfaces by coating can be beneficial in combating bacterial contamination, as already applied in the packaging materials of the food industry. The aim of this study was to compare the attachment, growth and detachment of Campylobacter jejuni on uncoated and nanoscale silicon dioxide coated stainless steel and plucking fingers during laboratory experiments. The coating partly resulted in significantly reduced attachment and an improved detachment of the target organism on stainless steel. In contrast, there was no significant decrease in Campylobacter adherence to the coated plucking fingers as compared to the uncoated ones. However, a significantly higher reduction of recultivable bacteria on the coated plucking fingers was observed during a five-hour period. In future studies, specific coating parameters should be investigated to further support development, and thus a better adaptation of the coating to the environmental conditions.

In some European countries, lupin seeds are not used efficiently enough, due to a lack of processing technologies for the preparation of attractive higher-value products; fermentation could be a promising process to increase the value of lupin seeds and their protein isolates. In this study, the influence of a range of factors—seeds of Lupinus angustifolius L. hybrid line (HL) Nos. 1700, 1701, 1800, and 1072, solid state and submerged fermentation methods (FMs) with different Pediococcus pentosaceus strains (05–8, 05–9, and 05–10), and the use of a protein isolation (PI) process—on the total content of phenolic compounds (TPC) and isoflavones, antioxidant properties, trypsin inhibitor activity (TIA), and protein digestibility (PD) of lupin wholemeal and protein isolates was evaluated. In addition, changes in the SDS-PAGE profiles of fermented lupin protein isolates were analysed. The selected Pediococcus strains were found to be suitable starters for the fermentation of lupin seeds. The protein content in isolates ranged from 80.43 to 89.08% on a dry weight basis and was significantly influenced by FM (p = 0.0001). The most common protein fractions in isolates ranged in molecular weight from 15 to 167 kDa. The PD of lupin wholemeal samples was on average 3.13% higher than that of protein isolates. The genistein content of lupin samples showed a significant correlation with PI and HL (p = 0.002 and p = 0.0001, respectively), and a lower genistein content was observed in lupin protein isolates. Fermentation can provide a basis for the development of higher-value products, but the technological parameters should be selected by taking into account that some technological steps (PI) can reduce the amount of genistein.

The burden of foodborne disease is not well defined in many countries or regions or on a global level. The World Health Organization (WHO), in conjunction with other national public health agencies, is coordinating a number of international activities designed to assist countries in the strengthening of disease surveillance and to determine the burden of acute gastroenteritis. These data can then be used to estimate the following situations: (1) the burden associated with acute gastroenteritis of foodborne origin, (2) the burden caused by specific pathogens commonly transmitted by food, and (3) the burden caused by specific foods or food groups. Many of the scientists collaborating with the WHO on these activities have been involved in quantifying the burden of acute gastroenteritis on a national basis. This article reviews these key national studies and the international efforts that are providing the necessary information and technical resources to derive national, regional, and global burden of disease estimates.

This paper reports a first-time study performed in El Salvador on the presence or absence of antibodies to three important animal diseases in small ruminants. The work was conducted in the west and central departments of the country, selecting 42 and 43 cantons with an existing sheep and goat population, respectively. Serum samples were collected from 396 sheep and 335 goats and tested for seropositivity to Brucella (B.) spp. The specimens from goats were also tested for antibodies to caprine arthritis-encephalitis (CAE) virus. Four (1 %) sheep and none of the goats were seropositive by Rose Bengal test. All animals were negative by indirect ELISA (iELISA) for B. abortus. All animals were negative by iELISA for CAE. A total of 383 sheep and 330 goats underwent the single intradermal cervical tuberculin (SICT) test for tuberculosis. Seventy (18 %) sheep and 43 (13 %) goats reacted to the SICT test. Those reactors were subjected to the single intradermal comparative cervical tuberculin (SICCT) test, and one (0.3 %) goat was deemed to be a positive reactor. No mycobacteria were diagnosed in concluding analyses, and further studies are considered necessary to determine the prevalence of the investigated diseases. Additionally, it is recommended that small ruminants should be included in the national eradication program on bovine brucellosis and tuberculosis to prevent potential reservoirs.