Producer Willingness to Pay for Enhanced Packaging to Prevent Postharvest Decay of Strawberries

We surveyed specialty crop producers in Kansas and Missouri to determine producer willingness to pay for new active packaging technology that prevents postharvest loss and increases shelf life. The survey also asked demographic questions to determine the producer and operation traits for this growing segment of production agriculture. More than half of those surveyed were female, and 60% were under 50 years of age. Smaller operations tend to utilize direct marketing and social media activity more than larger operations. Parametric willingness to pay estimates are approximately $0.39 per cardboard flat to purchase the antifungal film that increases shelf life of strawberries with a nonparametric lower-bound estimate of$0.31

Mind the gaps: how can food safety gaps be addressed in developing nations?

As global food systems integrate, to meet the demands of a growing global population, safe and healthy agriculture value-chains will be essential to maintaining public health worldwide. In many ways, the current global food production landscape is made up of “mice and men.” Meaning that the food sector within and across most countries includes both large-scale corporate agriculture production and varying degrees of small-scale agriculture production; the variation being the interpretation of small scale, which is highly dependent upon the country. This structure presents challenges for the creation of effective food safety systems in many countries, and can contribute to deficiencies in monitoring and control of foodborne hazards within agriculture value-chains. These deficiencies can lead to outbreaks of foodborne disease, impact customer acceptability, and lead to food waste and loss. Recent estimates by the World Health Organization (WHO) have determined that “the global burden of Foodborne Disease is comparable to those of the three major infectious diseases, HIV/AIDS, malaria and tuberculosis” (Havelaar et al., 2015). This has solidified presumptions and indications that unsafe food production has major impacts on global public health, human and country productivity, and development outcomes. Furthermore, these findings pose the question: What is the role of food safety in global agriculture value-chain development, and how can improvements to global food safety improve agriculture productivity worldwide? The answer to this question may lead to innovative approaches to global food systems that will assist in producing enough safe and nutritious food to feed the world. The purpose of this article is to explore key concepts per- taining to food safety and the development of effective, effi- cient, and equitable food safety systems on a global scale. As the authors, we recognize that there are numerous factors involved in the topic of global food safety systems and food security. Due to this complexity, we have chosen to focus on a few concepts that we view as holding the most potential for impact, as well as directly influencing food safety and public health outcomes. Furthermore, based upon the readership of this journal, the article will also highlight the role of animal production in global food safety, as well as in creating healthy agriculture value-chains and healthy people

Inoculation of Weaned Pigs by Feed, Water, and Airborne Transmission of Salmonella enterica Serotype 4,[5],12:i:-

Salmonella enterica serotype 4,[5],12:i:- (STM) has become an increasing problem for food safety and has been often detected in pork products. For this study, weanling pigs were exposed to STM-contaminated feed, water, or air to determine possible STM transmission routes. An uninoculated control group of pigs was included. The STM was monitored daily in feces and rectal and nasal swabs. The STM colonization was most prevalent in tissues from tonsil, lower intestine, and mesenteric lymph nodes. No differences in lesion severity were observed between inoculated and control pigs. Contaminated feed, water, and aerosolized particles caused infection in weaned pigs; however, no STM colonization was observed in skeletal muscle destined for human consumption. Based on the results from this study, STM contamination in pork products most likely results from cross-contamination of meat by digesta or lymph node tissue during processing

Inoculation of Weaned Pigs by Feed, Water, and Airborne Transmission of Salmonella enterica Serotype 4,[5],12:i:-

Salmonella enterica serotype 4,[5],12:i:- (STM) has become an increasing problem for food safety and has been often detected in pork products. For this study, weanling pigs were exposed to STM-contaminated feed, water, or air to determine possible STM transmission routes. An uninoculated control group of pigs was included. The STM was monitored daily in feces and rectal and nasal swabs. The STM colonization was most prevalent in tissues from tonsil, lower intestine, and mesenteric lymph nodes. No differences in lesion severity were observed between inoculated and control pigs. Contaminated feed, water, and aerosolized particles caused infection in weaned pigs; however, no STM colonization was observed in skeletal muscle destined for human consumption. Based on the results from this study, STM contamination in pork products most likely results from cross-contamination of meat by digesta or lymph node tissue during processing

Mind the gaps: how can food safety gaps be addressed in developing nations?

As global food systems integrate, to meet the demands of a growing global population, safe and healthy agriculture value-chains will be essential to maintaining public health worldwide. In many ways, the current global food production landscape is made up of “mice and men.” Meaning that the food sector within and across most countries includes both large-scale corporate agriculture production and varying degrees of small-scale agriculture production; the variation being the interpretation of small scale, which is highly dependent upon the country. This structure presents challenges for the creation of effective food safety systems in many countries, and can contribute to deficiencies in monitoring and control of foodborne hazards within agriculture value-chains. These deficiencies can lead to outbreaks of foodborne disease, impact customer acceptability, and lead to food waste and loss. Recent estimates by the World Health Organization (WHO) have determined that “the global burden of Foodborne Disease is comparable to those of the three major infectious diseases, HIV/AIDS, malaria and tuberculosis” (Havelaar et al., 2015). This has solidified presumptions and indications that unsafe food production has major impacts on global public health, human and country productivity, and development outcomes. Furthermore, these findings pose the question: What is the role of food safety in global agriculture value-chain development, and how can improvements to global food safety improve agriculture productivity worldwide? The answer to this question may lead to innovative approaches to global food systems that will assist in producing enough safe and nutritious food to feed the world. The purpose of this article is to explore key concepts per- taining to food safety and the development of effective, effi- cient, and equitable food safety systems on a global scale. As the authors, we recognize that there are numerous factors involved in the topic of global food safety systems and food security. Due to this complexity, we have chosen to focus on a few concepts that we view as holding the most potential for impact, as well as directly influencing food safety and public health outcomes. Furthermore, based upon the readership of this journal, the article will also highlight the role of animal production in global food safety, as well as in creating healthy agriculture value-chains and healthy people

Producer Willingness to Pay for Enhanced Packaging to Prevent Postharvest Decay of Strawberries

We surveyed specialty crop producers in Kansas and Missouri to determine producer willingness to pay for new active packaging technology that prevents postharvest loss and increases shelf life. The survey also asked demographic questions to determine the producer and operation traits for this growing segment of production agriculture. More than half of those surveyed were female, and 60% were under 50 years of age. Smaller operations tend to utilize direct marketing and social media activity more than larger operations. Parametric willingness to pay estimates are approximately $0.39 per cardboard flat to purchase the antifungal film that increases shelf life of strawberries with a nonparametric lower-bound estimate of$0.31

Synergistic effect of UV light and sanitizers on the survival of Listeria monocytongenesi biofilms

INTRODUCTION: The use of hurdle technology represents a promising method to control biofilm growth and prevent contamination within food processing plants. Listeria monocytogenes is a psychrotrophic foodborne pathogen known in the food industry for its ability to form biofilms. PURPOSE: The objective of this research was to evaluate the effect of UV light alone or in combination with different sanitizers: peracid acid (PA), quaternary ammonium (QA) and lactic acid (LAC) on the survival of L. monocytogenes biofilms on stainless steel (SS) surfaces. METHODS: A Center for Disease Control (CDC) biofilm reactor was used to grow three-day-old multi-strains L. monocytogenes biofilms on SS coupons. Treatments were applied individually (UV light or sanitizer) and in combination. SS coupons were exposed to UV light (254nm) for 15 or 30 min and to PA (190ppm), QA (389ppm) and LAC (4%) for 10 minutes. A control treatment was also evaluated. Experiments were conducted in triplicates and significant differences (P<0.05) were assessed. RESULTS: There was no difference between 15- and 30-minutes exposure to UV light (P>0.05) and a reduction of 2.0 and 1.8 log CFU/cm2 was observed as compared to the control, respectively. LAC and QA combined with 30- minutes UV light presented 1 log CFU/cm2 greater reduction than sanitizers alone (P0.05). CONCLUSION: This study shows a possible synergistic effect between LAC or QA with UV light. LAC and PA alone or in combination with UV were the most effective in reducing L. monocytogenes biofilms on (SS) surfaces

Antifungal Packaging Film to Maintain Quality and Control Postharvest Diseases in Strawberries

Strawberries are a highly perishable crop with postharvest losses than reach up to 40%. Cost-effective and sustainable technologies in the form of active packing films can provide a solution. Antimicrobial packaging films were produced from pullulan polymer and Solid Lipid Nanoparticles (SLN) containing 1% w/w cinnamaldehyde. Strawberries were stored at 3 &deg;C for 10 days and 12 &deg;C for 6 days. Microbial and physical quality parameters were evaluated during storage. A reduction of approximately 2 Log CFU/g in yeast and mold population was observed for treated strawberries stored at 3 &deg;C as compared to the control (p &lt; 0.05). Yeast and molds counts were significantly lower on day 2 and 4 at 12 &deg;C for treated samples. Strawberries packaged with the active films demonstrated lower respiration rates and the retention of bright red color at both storage temperatures. Active pullulan films were effective in maintaining the desired strawberry quality and reducing fungal decay during refrigerated storage

Evaluation of Salmonella presence in selected United States feed mills

Abstract Salmonella is a pathogen of public health concern. Each year, Salmonella infections cost to the food industry approximately $2.3 billion and 33% of the reported cases are associated with beef, poultry, or pork. Pathogen presence in feed mills can represent one of the many potential routes for entry and transmission into the food production chain. Nevertheless, little is known about Salmonella incidence and association with these types of environments. The objective of this study was to investigate Salmonella presence in different feed mills across the United States. Eleven facilities were selected in eight states and 12 sites were sampled within each feed mill. Samples were analyzed following the FSIS guidelines for isolation and identification of Salmonella. Positive isolates were further investigated by a PCR analysis targeting the invA gene to differentiate for Salmonella enterica. The total number of environmental samples collected was 237: 66% resulted culture positive and 13.1% were PCR positive. All sampled feed mills had at least one culture positive site and following production flow the number of positive samples decreased from ingredient receiving to final product. These preliminary results demonstrate the presence of Salmonella in selected United States feed mills and suggest their potential role as vehicle for pathogen transmission and spread into the food production chain

Effects of the different time length of heat treatments in E. coli K12 in raw shelled walnuts

Introduction: Escherichia coli (E. coli) are found in the environment, in animals, and are found on everyday food items. E. coli bacteria are very diverse and can live in different environments which can cause many problems in our food supply. E. coli can grow and survive in low water activity food like walnuts, and are also known to survive thermal heat treatments. Purpose: This study focuses on the effects of thermal heat on E. coli on walnuts and the duration of time it takes to kill the gram negative bacteria. Methods: The oven was set to 280⁰F, treatment one was a ten minute duration and treatment two was a twenty minute duration. The raw, shelled walnuts were inoculated with 107 CFU/ml E. coli concentration, divided into 10 gram bunches and were treated to the thermal heat. Once both treatments were applied to the inoculated walnuts they were placed in a stomacher bag for one minute. Three dilutions were applied; 10-2, 10-3, 10-4, and were placed on three different media plates; PCA, PDA, McConkey, and placed incubator at 95⁰F, for optimum growth. During the three day experiment a total of 270 plates, with a negative control, positive control, treatment one and treatment two were plated. Results: During the duration of this experiment there was no growth for the negative control. The positive control showed a two log reduction during the three days. Both treatments showed a decline in E. coli growth. The p-values for PCA <.0001, PDA < .001, and McConkey < .0002, all show that these treatments were significant. Therefore, using thermal heat Killed E. coli, and we reject the null hypothesis. Significance: The results of this study demonstrated the presence of E. coli on walnuts was killed with treatments one, and two