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Background Listeria monocytogenes Clonal Complexes (CCs) have been epidemiologically associated with foods, especially ready-to-eat (RTE) products for which the most likely source of contamination depends on the occurrence of persisting clones in food-processing environments (FPEs). As the ability of L. monocytogenes to adapt to environmental stressors met in the food chain challenges the efforts to its eradication from FPEs, the threat of persistent strains to the food industry and public health authorities continues to rise. In this study, 94 food and FPEs L. monocytogenes isolates, representing persistent subtypes contaminating three French seafood facilities over 2–6 years, were whole-genome sequenced to characterize their genetic diversity and determine the biomarkers associated with long-term survival in FPEs. Results Food and FPEs isolates belonged to five CCs, comprising long-term intra- and inter-plant persisting clones. Mobile genetic elements (MGEs) such as plasmids, prophages and transposons were highly conserved within CCs, some of which harboured genes for resistance to chemical compounds and biocides used in the processing plants. Some of these genes were found in a 90.8 kbp plasmid, predicted to be” mobilizable”, identical in isolates from CC204 and CC155, and highly similar to an 81.6 kbp plasmid from isolates belonging to CC7. These similarities suggest horizontal transfer between isolates, accompanied by deletion and homologous recombination in isolates from CC7. Prophage profiles characterized persistent clonal strains and several prophage-loci were plant-associated. Notably, a persistent clone from CC101 harboured a novel 31.5 kbp genomic island that we named Listeria genomic island 3 (LGI3), composed by plant-associated loci and chromosomally integrating cadmium-resistance determinants cadA1C . Conclusions Genome-wide analysis indicated that inter- and intra-plant persisting clones harbour conserved MGEs, likely acquired in FPEs and maintained by selective pressures. The presence of closely related plasmids in L. monocytogenes CCs supports the hypothesis of horizontal gene transfer conferring enhanced survival to FPE-associated stressors, especially in hard-to-clean harbourage sites. Investigating the MGEs evolutionary and transmission dynamics provides additional resolution to trace-back potentially persistent clones. The biomarkers herein discovered provide new tools for better designing effective strategies for the removal or reduction of resident L. monocytogenes in FPEs to prevent contamination of RTE seafood.

The dairy processing industry in India, on an average basis, involves an extensive amount of thermal and electrical energy consumption, i.e. 2.51 × 10 5  kW MT −1 and 1.44 × 10 5  kW MT −1 , respectively, for an installed milk food processing capacity of 1.21 × 10 5  TPD. However, energy consumption spectrum depends upon the level of automation along with better utilisation of utility resources. The global ultra-high-temperature (UHT) pasteurised milk trade was valued at € 52.29 billion in 2012 and is expected to reach € 114.38 billion by 2019–2020. In the present work energy, exergy and exergoeconomic evaluation of ultra-high-temperature milk pasteurisation plant have been considered. The overall energy efficiency and efficiency pertaining to executable potential of energy in UHT Milk Processing Unit were reported to be 86.36% and 53.02%. The specific exergy destruction and specific exergy improvement potential were estimated to be 219.23 kJ kg −1 and 137.60 kJ kg −1 , respectively. The highest possible retrievable exergy potential of the plant was associated with heating coil, i.e. 158.98 kW, followed by homogeniser (54.62 kW), which pinpointed towards the possibility of huge technical improvement. The processing cost was enumerated to be highest for heating coil ( r k : 38.35%) followed by regeneration-1 ( r k : 23.40%). Further, the total operating cost rate associated with thermodynamic deficiencies of subunits was estimated to be highest for heating coil (4859.82 € H −1 ) followed by regenerator-2 (1264.88 € H −1 ) and homogeniser (1187.14 € H −1 ). The broad survey of thermoeconomic indices of subunits indicated that the level of exergetic destruction was far more on higher side.

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

The k.sub.0-method (De Corte in The k.sub.0-standardization method: move to the optimization of neutron activation analysis. Habil. Thesis, Ghent University, Belgium, 1987) was developed solely for the use of (n, [gamma]) nuclear reactions in neutron activation analysis. For this, a definition of only the thermal and epi-thermal flux was needed. The fast flux of the fission neutrons was not taken into account although it was considered for primary interferences by De Corte.sub.0. The energy distribution of the fission neutrons can be rather well described by a Watt distribution but is reactor dependent. To complicate things, the activation cross-section behaviour is nuclide dependent. In order to incorporate threshold reactions in the k.sub.0-method we propose to use predefined k.sub.f-factors, measuring the fast flux using a Ni-58 monitor, and to introduce an h-factor that accounts for all deviations for a specific reaction and irradiation facility. It is shown, based on data from Verheijke, that there are useful correlations for Ni-58, Ti-47 and Ti-48. Activation cross section functions indicate that there are possible more relations that might allow h-factors to be predicted.

Over the last 10 to 15 years, increasing evidence suggests that persistence of Listeria monocytogenes in food processing plants for years or even decades is an important factor in the transmission of this foodborne pathogen and the root cause of a number of human listeriosis outbreaks. L. monocytogenes persistence in other food-associated environments (e.g., farms and retail establishments) may also contribute to food contamination and transmission of the pathogen to humans. Although L. monocytogenes persistence is typically identified through isolation of a specific molecular subtype from samples collected in a given environment over time, formal (statistical) criteria for identification of persistence are undefined. Environmental factors (e.g., facilities and equipment that are difficult to clean) have been identified as key contributors to persistence; however, the mechanisms are less well understood. Although some researchers have reported that persistent strains possess specific characteristics that may facilitate persistence (e.g., biofilm formation and better adaptation to stress conditions), other researchers have not found significant differences between persistent and nonpersistent strains in the phenotypic characteristics that might facilitate persistence. This review includes a discussion of our current knowledge concerning some key issues associated with the persistence of L. monocytogenes, with special focus on (i) persistence in food processing plants and other food-associated environments, (ii) persistence in the general environment, (iii) phenotypic and genetic characteristics of persistent strains, (iv) niches, and (v) public health and economic implications of persistence. Although the available data clearly indicate that L. monocytogenes persistence at various stages of the food chain contributes to contamination of finished products, continued efforts to quantitatively integrate data on L. monocytogenes persistence (e.g., meta-analysis or quantitative microbial risk assessment) will be needed to advance our understanding of persistence of this pathogen and its economic and public health impacts.

We describe the trophic relationships of tachinid parasitoid flies that attack exophagous, leaf-eating Lepidoptera caterpillars in Área de Conservación Guanacaste (ACG), northwestern Costa Rica over approximately forty years beginning in 1984. The dataset contains more than 34,000 individual tachinid rearings from individual wild-caught caterpillars. Identification of parasitoids and caterpillars up until 2004 was based entirely on morphology. From 2004 onwards most reared specimens were DNA-barcoded and some retroactive barcoding was also carried out with varying degrees of success. Generally, for older specimens, generating good quality-barcodes requires more expensive protocols. Barcoding of reared specimens led to the recognition that many morpho-species were made up of multiple species of flies but those reared from an individual caterpillar were 99.95% a single species. Consequently, estimates of diet breadth of caterpillars and tachinids changed considerably after 2003. The data analysed here were pruned to include only rearings with complete host and food plant data and excluded potentially duplicated rearings and ones whose identification could not be confidently assigned. The cleaned dataset includes 13,735 independent rearings. Chao1 estimates of numbers of tachinid, caterpillar and food plant species suggest that species sampling is 86, 70 and 91 percent complete, respectively. However, this was not the case for bi- and tritrophic interactions which increased linearly with effort. We show that while the tachinids of ACG are more host-specialised than was expected prior to the combined efforts of rearing and barcoding, they have broader host ranges and higher host Shannon diversity indices than either Braconidae or Ichneumonidae. This may be attributable to the effects of the induced host-derived sac enclosing the larvae and their posterior spiracles.

There are numerous studies on food loss on the demand side examining consumer behavior towards food choice and food waste generation at the household level. In this paper, we target food loss on the supply side, with a focus on the industrial food processing environment. More specifically, we map food loss in each processing stage, that is sustainable operations. Primary data were conducted through a survey (complemented with observations and documentary analysis) in 47 food processing companies in Belgium to identify hotspots and quantify food loss. The findings show that processing is by far the most important food loss hotspot. While transportation, changeover, interrupted production, human errors and product effects at this stage often lead to substantial or excessive losses, causes of food loss during packaging and before or after production have a smaller impact. At subsector level, however, there are substantial differences with respect to the most important causes. The originality of this research can be evaluated in three ways: one, identifying hotspots of food loss in the industrial processing environment; two, measuring the magnitude of losses across different product categories and causes and three, how sustainable operations plays a significant role in food loss prevention.

There is interest in developing controlled release materials (CRMs) with novel modes of action to improve resistance management. Long-lasting insecticide-incorporated netting (LLIN) with deltamethrin has been effectively used against stored-product pests. Here, we evaluated the efficacy of different CRMs (LLIN or packaging) with each of four active ingredients (Al) (deltamethrin, permethrin, indoxacarb, and dinotefuran) and compared them to control CRMs in reducing movement and increasing mortality of phosphine-susceptible and -resistant Rhyzopertha dominica and Tribolium castaneum. Adults were exposed for 0.5, 2, or 60 min, and movement was assessed immediately or after 24, or 168 h using video-tracking and Ethovision software. We recorded total distance and velocity traveled by adults. Finally, we tested higher rates of each Al on surrogate netting material (e.g., standardized-sized cheesecloth) and varied exposure time to obtain median lethal time ([LT.sub.50]) for each compound and susceptibility. Exposure to LLIN with deltamethrin significantly reduced the movement of both species compared to the other CRMs regardless of their susceptibility to phosphine. Deltamethrin was the most effective Al for both species, while dinotefuran and indoxacarb were the least effective for R. dominica and T. castaneum adults, respectively. Most Als resulted in appreciable and approximately equivalent mortality at higher concentrations among phosphine-susceptible and -resistant strains. Our results demonstrate that CRMs can be an additional approach to combat phosphine-resistant populations of stored product insects around food facilities. Other compounds such as permethrin, dinotefuran, and indoxacarb are also effective against phosphine-resistant populations of these key stored product insects except indoxacarb for T. castaneum. Key words: insecticide netting, stored products, phosphine resistance, red flour beetle, lesser grain borer

Management of Shiga toxin-producing Escherichia coli (STEC), including E. coli O157:H7, in food products is a major challenge for the food industry. Several interventions, such as irradiation, chemical disinfection, and pasteurization, have had variable success controlling STEC contamination. However, these interventions also indiscriminately kill beneficial bacteria in foods, may impact organoleptic properties of foods, and are not always environmentally friendly. Biocontrol using bacteriophage-based products to reduce or eliminate specific foodborne pathogens in food products has been gaining attention due to the specificity, safety, and environmentally friendly properties of lytic bacteriophages. We developed EcoShield PX, a cocktail of lytic bacteriophages, that specifically targets STEC. This study was conducted to examine the efficacy of this bacteriophage cocktail for reducing the levels of E. coli O157:H7 in eight food products: beef chuck roast, ground beef, chicken breast, cooked chicken, salmon, cheese, cantaloupe, and romaine lettuce. The food products were challenged with E. coli O157:H7 at ca. 3.0 log CFU/g and treated with the bacteriophage preparation at ca. 1 × 106, 5 × 106, or 1 × 107 PFU/g. Application of 5 × 106 and 1 × 107 PFU/g resulted in significant reductions (P < 0.05) in E. coli O157:H7 levels of up to 97% in all foods. When bacteriophages (ca. 1 × 106 PFU/g) were used to treat lower levels of E. coli O157:H7 (ca. 1 to 10 CFU/10 g) on beef chuck roast samples, mimicking the levels of STEC found under real-life conditions in food processing plants, the prevalence of STEC in the samples was significantly reduced (P < 0.05) by ≥80%. Our results suggest that this STEC-targeting bacteriophage preparation can result in significant reduction of both the levels and prevalence of STEC in various foods and, therefore, may help improve the safety and reduce the risk of recalls of foods at high risk for STEC contamination.

Biofilms contain microbial cells which are protected by a self-produced matrix and they firmly attach themselves to many different food industry surfaces. Due to this protection, microorganisms within biofilms are much more difficult to eradicate and therefore to control than suspended cells. A bacterium that tends to produce these structures and persist in food processing plants is Listeria monocytogenes. To this effect, many attempts have been made to develop control strategies to be applied in the food industry, although there seems to be no clear direction on how to manage the risk the bacteria poses. There is no standardized protocol that is applied equally to all food sectors, so the strategies for the control of this pathogen depend on the type of surface, the nature of the product, the conditions of the food industry environment, and indeed the budget. The food industry performs different preventive and corrective measures on possible L. monocytogenes-contaminated surfaces. However, a critical evaluation of the sanitization methods applied must be performed to discern whether the treatment can be effective in the long-term. This review will focus on currently used strategies to eliminate biofilms and control their formation in processing facilities in different food sectors (i.e., dairy, meat, fish, chilled vegetables, and ready-to-eat products). The technologies employed for their control will be exemplified and discussed with the objective of understanding how L. monocytogenes can be improved through food safety management systems.