Scientific Opinion on Public health risks represented by certain composite products containing food of animal origin

Cerf, O.; Koutsoumanis, K.; Nguyen-Thé, Christophe; Sofos, John N.; Valero, Antonio; Zwietering, Marcel H.

doi:10.2903/j.efsa.2012.2662

Cited by 26 publications

(2 citation statements)

References 286 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thermal resistance of microorganisms is highly dependent on the physico-chemical characteristics of the food such as pH and a w . Specific and global parameters to determine accumulated lethality can be obtained from the scientific literature (van Asselt and Zwietering, 2006a,b;EFSA BIOHAZ Panel, 2012). Importantly, the characterisation of pH and a w in multicomponent food should be done after equilibrium has been reached in physico-chemical properties between the food components, and also taking into account inter-and intra-batch and product variability (FDA/CFSAN 2010).…”

Section: I) Manufacturing Steps Involving Handling Preparation and Tr...mentioning

confidence: 99%

Guidance on date marking and related food information: part 1 (date marking)

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

View full text Add to dashboard Cite

A risk-based approach was developed to be followed by food business operators (FBO) when deciding on the type of date marking (i.e. 'best before' date or 'use by' date), setting of shelf-life (i.e. time) and the related information on the label to ensure food safety. The decision on the type of date marking needs to be taken on a product-by-product basis, considering the relevant hazards, product characteristics, processing and storage conditions. The hazard identification is food product-specific and should consider pathogenic microorganisms capable of growing in prepacked temperature-controlled foods under reasonably foreseeable conditions. The intrinsic (e.g. pH and a w), extrinsic (e.g. temperature and gas atmosphere) and implicit (e.g. interactions with competing background microbiota) factors of the food determine which pathogenic and spoilage microorganisms can grow in the food during storage until consumption. A decision tree was developed to assist FBOs in deciding the type of date marking for a certain food product. When setting the shelf-life, the FBO needs to consider reasonably foreseeable conditions of distribution, storage and use of the food. Key steps of a case-by-case procedure to determine and validate the shelf-life period are: (i) identification of the relevant pathogenic/spoilage microorganism and its initial level, (ii) characterisation of the factors of the food affecting the growth behaviour and (iii) assessment of the growth behaviour of the pathogenic/spoilage microorganism in the food product during storage until consumption. Due to the variability between food products and consumer habits, it was not appropriate to present indicative time limits for food donated or marketed past the 'best before' date. Recommendations were provided relating to training activities and support, using 'reasonably foreseeable conditions', collecting time-temperature data during distribution, retail and domestic storage of foods and developing Appropriate Levels of Protection and/or Food Safety Objectives for food-pathogen combinations.

show abstract

Section: I) Manufacturing Steps Involving Handling Preparation and Tr...mentioning

confidence: 99%

Guidance on date marking and related food information: part 1 (date marking)

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

View full text Add to dashboard Cite

show abstract

“…Hence, ALOPs vary depending on the specific type of microorganism, the food product in question and the intended use of the food. For example, certain types of raw meat or dairy products may naturally contain higher levels of bacteria, which is why they often require different handling and storage practices than other types of food (EFSA, 2012a).…”

Section: Food Safety Managementmentioning

confidence: 99%

Assessing the relevance of different sources of variability on the survival of foodborne pathogens: stress adaptation against genetic heterogeneities

Georgalis¹

View full text Add to dashboard Cite

Microbial risk assessment is crucial for protecting public health and the food supply chain. Sources of variability in microorganisms, such as stress adaptation and genetic heterogeneities, can affect the survival, growth and virulence of microorganisms and their ability to cause disease or food spoilage. There are currently large knowledge gaps regarding variability of the microbial response and understanding it is essential for accurately estimating potential risks and to develop effective control measures. In light of this, this PhD thesis aims to compare and evaluate the importance of stress adaptation and genetic heterogeneities in microorganisms for the survival of bacteria to thermal treatments.Chapter I discusses the thermal inactivation of two Salmonella strains (Salmonella Enteritidis CECT4300 and Salmonella Senftenberg CECT4565) under both isothermal and dynamic conditions. For isothermal treatments, S. Senftenberg was found to be much more resistant than S. Enteritidis (by approximately a factor of 10). We also observed qualitative differences, with the inactivation models used to describe the response of S. Senftenberg were weibullian, while the Bigelow model was successful in describing the isothermal response of S. Enteritidis. Models based on isothermal experiments were able to describe dynamic inactivation of S. Senftenberg, while S. Enteritidis required a dynamic model that considered stress acclimation. The study highlights that, besides quantitative, variability in microbial inactivation is also qualitative. This underlies importance of considering different model hypotheses for both isothermal and dynamic conditions.Chapter II goes further in the thermal inactivation of Salmonella spp. focusing on the importance of phenotypic variability in microbial risk assessment, which refers to the

show abstract

Food Spoilage and Food Safety

Altieri

2017

The Microbiological Quality of Food

View full text Add to dashboard Cite

Scientific Opinion on Public health risks represented by certain composite products containing food of animal origin

Cited by 26 publications

References 286 publications

Guidance on date marking and related food information: part 1 (date marking)

Guidance on date marking and related food information: part 1 (date marking)

Assessing the relevance of different sources of variability on the survival of foodborne pathogens: stress adaptation against genetic heterogeneities

Food Spoilage and Food Safety

Contact Info

Product

Resources

About