Raw-egg based-foods consumption and food handling practices: a recipe for foodborne diseases among Romanian and Portuguese consumers

Salmonellosis is the second most common zoonosis in humans after campylobacteriosis. Eggs and egg products are the foods most commonly associated with Salmonella outbreaks. Also, inadequate hygiene practices performed by consumers at home contribute to the prevalence of foodborne diseases. The elderly, children, and pregnant women are the most vulnerable individuals. Thus, the objective of this study was to analyse Romanian and Portuguese consumers' self-reported consumption of raw-egg based-foods, food and hand hygiene practices, and to check if vulnerable consumer groups mediate the relationship between consumption of raw-egg based-foods and hygiene practices since they have weak immune systems. Significant correlations were found between the number of foodborne events and the number of Romanian and Portuguese consumers who did not report proper raw-egg handling and hand hygiene practices. An ordinary regression model indicated an increased consumption frequency of raw-egg based-foods reported by Romanian and Portuguese men, consumers aged 55 years. Structural equation modelling (SEM) indicated that there is a negative link between consumption frequency of raw-egg based-foods and food and hand hygiene practices for both Romanian and Portuguese consumers. Vulnerable consumers mediate the relationship between consumption frequency and hygiene practices, suggesting that Romanian families with elderly members and families with children dampened the negative relationship between consumption of raw-egg based-foods and self-reported hygiene practices, the contrary being observed Portuguese families with children and families from both countries with pregnant women. Recommendations for multi-faceted approaches regarding educational campaigns are made in order to improve consumers’ knowledge and food handling practices.info:eu-repo/semantics/publishedVersio

Hand hygiene practices during meal preparation-a ranking among ten European countries

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Biofilms Formed by Pathogens in Food and Food Processing Environments

This chapter presents the ability of some pathogenic (Listeria monocytogenes, Escherichia coli, Salmonella enterica, Campylobacter jejuni, Pseudomonas aeruginosa) and toxigenic bacteria (Bacillus cereus, Staphylococcus aureus) to form biofilms and contribute to the persistence of these microorganisms in the food industry. Particularities regarding attachment and composition of biofilms formed in food and food processing environments are presented and genes involved in biofilm production are mentioned. To give a perspective on how to fight against biofilms with new means, nonconventional methods based on bacteriocins, bacteriophages, disruptive enzymes, essential oils, nanoemulsions and nanoparticles, and use of alternative technologies (cold plasma, ultrasounds, light-assisted technologies, pulsed electric field, and high pressure processing) are shortly described

Valorizarea legumelor și fructelor ecologice sub forma de produse alimentare cu valoare adaugata - studiu de piata

Prezentarea "Valorizarea legumelor și fructelor ecologice sub forma de produse alimentare cu valoare adaugata - studiu de piata" sustinuta de studenta Ioana Oprica in cadrul Simpozionului „Tineri cercetatori în Horticultura, Silvicultură și Biotehnologii” - Editia a V-a la USAMVB Timisoara a fost apreciata cu Premiul II

Pasteurised eggs - a food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs

This study evaluates the potential of pasteurised eggs to be used as a replacement for raw eggs in recipes where eggs remain uncooked or undercooked. Sensory tests were performed by 178 untrained panellists (143 from Portugal and 35 from Romania) using a 9-point hedonic scale. The tested recipes were tiramisu, chocolate mousse, eggnog, hollandaise sauce, and condensed milk mousse (Baba de camelo). While in Portugal the colour and texture of the chocolate mousse prepared with pasteurised and unpasteurised eggs differed significantly, no significant differences in regards to the organoleptic attributes were recorded in Romania. Nonetheless, the results revealed comparable distribution scores regarding the overall acceptability for all the recipes indicating an agreement among panellists for both raw and pasteurised eggs dishes in both countries. The regression analysis showed that the main drivers of consumers’ acceptance of dishes made with pasteurised eggs are flavour and texture. This research demonstrates that five dishes prepared with liquid pasteurised eggs are accepted by consumers as they cannot clearly be distinguished from their counterparts prepared with raw eggs. As Salmonella-contaminated eggs are the most frequent cause of salmonellosis, pasteurised eggs can be used as a safer ingredient to substitute shell eggs in raw egg-based dishes without significant reduction of the sensory quality of the dish. Since liquid pasteurised eggs are already widely used, especially by industry and restaurants, we provide reasons supporting pasteurisation of eggs in shell as a more convenient solution for consumers. Pasteurised eggs, either liquid or in shell, constitute a way to reduce the burden of foodborne diseases by diminishing the number of cases of salmonellosis associated with cooking at home. Researchers and food safety authorities can use our results as a starting point for future studies or intervention strategies.CC BY-NC-NDinfo:eu-repo/semantics/publishedVersio

Salmonella in eggs: From shopping to consumption—A review providing an evidence-based analysis of risk factors

Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer’s perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.publishedVersio

Resistance of Listeria monocytogenes to Stress Conditions Encountered in Food and Food Processing Environments

Listeria monocytogenes is a human food-borne facultative intracellular pathogen that is resistant to a wide range of stress conditions. As a consequence, L. monocytogenes is extremely difficult to control along the entire food chain from production to storage and consumption. Frequent and recent outbreaks of L. monocytogenes infections illustrate that current measures of decontamination and preservation are suboptimal to control L. monocytogenes in food. In order to develop efficient measures to prevent contamination during processing and control growth during storage of food it is crucial to understand the mechanisms utilized by L. monocytogenes to tolerate the stress conditions in food matrices and food processing environments. Food-related stress conditions encountered by L. monocytogenes along the food chain are acidity, oxidative and osmotic stress, low or high temperatures, presence of bacteriocins and other preserving additives, and stresses as a consequence of applying alternative decontamination and preservation technologies such high hydrostatic pressure, pulsed and continuous UV light, pulsed electric fields (PEF). This review is aimed at providing a summary of the current knowledge on the response of L. monocytogenes toward these stresses and the mechanisms of stress resistance employed by this important food-borne bacterium. Circumstances when L. monocytogenes cells become more sensitive or more resistant are mentioned and existence of a cross-resistance when multiple stresses are present is pointed out

A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO - Five keys to safer food?

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Optical manipulation of Saccharomyces cerevisiae cells reveals that green light protection against UV irradiation is favored by low Ca2+ and requires intact UPR pathway

AbstractOptical manipulation of Saccharomyces cerevisiae cells with high density green photons conferred protection against the deleterious effects of UV radiation. Combining chemical screening with UV irradiation of yeast cells, it was noted that the high density green photons relied on the presence of intact unfolded protein response (UPR) pathway to exert their protective effect and that the low Ca2+ conditions boosted the effect. UPR chemical inducers tunicamycin, dithiotreitol and calcium chelators augmented the green light effect in a synergic action against UV-induced damage. Photo-manipulation of cells was a critical factor since the maximum protection was achieved only when cells were pre-exposed to green light

Data on European kitchen layouts belonging to vulnerable consumers (elderly people and young families with children or pregnant women) and risk-takers (young single men)

The data presented here capture the structure of kitchen lay- outs belonging to consumers vulnerable to foodborne dis- eases and food risk-takers. Data were collected in the frame of the SafeConsume project by multidisciplinary research teams that visited consumers during preparing a meal and had the possibility to examine their cooking routines. Dis- tances between sink and stove, sink and refrigerator, stove and refrigerator, sink and working place (countertop or ta- ble), stove and working place were analyzed to correlate food safety practices applied during cooking with kitchen arrange- ments. The results arising from analyzing the ergonomics of kitchens versus potential cross-contamination events are presented in Mihalache et al., [1]. These data contribute to a better understanding of real kitchen layouts and can be used as a starting point for future research regarding food safety-oriented arrangements instead of ergonomics-focused designs, for food safety risk assessments, as study cases for explaining specific measures that can be established to im- prove food handling and hygiene practices in homes and for sociological research pointing consumers’ behavior during cooking.info:eu-repo/semantics/publishedVersio