The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing

A multi-country outbreak ofListeria monocytogenesST6 linked to blanched frozen vegetables (bfV)took place in the EU (2015–2018). Evidence of food-borne outbreaks shows thatL. monocytogenesisthe most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV,for the elderly (65–74 years old) population, is up to 3,600 times greater than cooked bfV and verylikely lower than any of the evaluated ready-to-eat food categories. The main factors affectingcontamination and growth ofL. monocytogenesin bfV during processing are the hygiene of the rawmaterials and process water; the hygienic conditions of the food processing environment (FPE); andthe time/Temperature (t/T) combinations used for storage and processing (e.g. blanching, cooling).Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations usedfor thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of thepossible control options suggests that application of a complete HACCP plan is either not possible orwould not further enhance food safety. Instead, specific prerequisite programmes (PRP) andoperational PRP activities should be applied such as cleaning and disinfection of the FPE, water control,t/T control and product information and consumer awareness. The occurrence of low levels ofL. monocytogenesat the end of the production process (e.g.<10 CFU/g) would be compatible with thelimit of 100 CFU/g at the moment of consumption if any labelling recommendations are strictly followed(i.e. 24 h at 5°C). Under reasonably foreseeable conditions of use (i.e. 48 h at 12°C),L. monocytogeneslevels need to be considerably lower (not detected in 25 g). Routine monitoring programmes forL. monocytogenesshould be designed following a risk-based approach and regularly revised based ontrend analysis, being FPE monitoring a key activity in the frozen vegetable industry

Real deal or no deal? A comparative analysis of raw milk cheese regulation in Australia and France

Australia’s regulatory framework has resulted in the standardisation of cheese production based on pasteurisation. Up until early 2015, regulations effectively prohibited raw milk cheese-making in Australia and thus stifled artisanal on-farm production. Although the introduction of Food Standards Australia New Zealand Standard 4.2.4 has allowed the production of certain hard, low-moisture raw milk cheeses, the new standard is rigid and does not encourage new entrants into the emerging raw milk cheese consumer market. This article compares the Australian system with the French raw milk cheese regulation and production system, and argues that its approach in encouraging and supporting small farmhouse artisanal traditional raw milk cheese is beneficial to both producer and consumer, and has not resulted in any significant health risks. The Australian approach amounts to a missed opportunity to encourage the emergence of a value-added industry with local and export potential, and is at odds with important movements in food policy, such as recognition of the value of localism and terroir

Total Value of Phosphorus Recovery

Phosphorus (P) is a critical, geographically concentrated, nonrenewable resource necessary to support global food production. In excess (e.g., due to runoff or wastewater discharges), P is also a primary cause of eutrophication. To reconcile the simultaneous shortage and overabundance of P, lost P flows must be recovered and reused, alongside improvements in P-use efficiency. While this motivation is increasingly being recognized, little P recovery is practiced today, as recovered P generally cannot compete with the relatively low cost of mined P. Therefore, P is often captured to prevent its release into the environment without beneficial recovery and reuse. However, additional incentives for P recovery emerge when accounting for the total value of P recovery. This article provides a comprehensive overview of the range of benefits of recovering P from waste streams, i.e., the total value of recovering P. This approach accounts for P products, as well as other assets that are associated with P and can be recovered in parallel, such as energy, nitrogen, metals and minerals, and water. Additionally, P recovery provides valuable services to society and the environment by protecting and improving environmental quality, enhancing efficiency of waste treatment facilities, and improving food security and social equity. The needs to make P recovery a reality are also discussed, including business models, bottlenecks, and policy and education strategies

Guidelines and considerations for the use of system suitability and quality control samples in mass spectrometry assays applied in untargeted clinical metabolomic studies

Background Quality assurance (QA) and quality control (QC) are two quality management processes that are integral to the success of metabolomics including their application for the acquisition of high quality data in any high-throughput analytical chemistry laboratory. QA defines all the planned and systematic activities implemented before samples are collected, to provide confidence that a subsequent analytical process will fulfil predetermined requirements for quality. QC can be defined as the operational techniques and activities used to measure and report these quality requirements after data acquisition. Aim of review This tutorial review will guide the reader through the use of system suitability and QC samples, why these samples should be applied and how the quality of data can be reported. Key scientific concepts of review System suitability samples are applied to assess the operation and lack of contamination of the analytical platform prior to sample analysis. Isotopically-labelled internal standards are applied to assess system stability for each sample analysed. Pooled QC samples are applied to condition the analytical platform, perform intra-study reproducibility measurements (QC) and to correct mathematically for systematic errors. Standard reference materials and long-term reference QC samples are applied for inter-study and inter-laboratory assessment of data

Apollo experience report: Food systems

Development, delivery, and use of food systems in support of the Apollo 7 to 14 missions are discussed. Changes in design criteria for this unique program as mission requirements varied are traced from the baseline system that was established before the completion of the Gemini Program. Problems and progress in subsystem management, material selection, food packaging, development of new food items, menu design, and food-consumption methods under zero-gravity conditions are described. The effectiveness of various approaches in meeting food system objectives of providing flight crews with safe, nutritious, easy to prepare, and highly acceptable foods is considered. Nutritional quality and adequacy in maintaining crew health are discussed in relation to the establishment of nutritional criteria for future missions. Technological advances that have resulted from the design of separate food systems for the command module, the lunar module, The Mobile Quarantine Facility, and the Lunar Receiving Laboratory are presented for application to future manned spacecraft and to unique populations in earthbound situations