Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety
Large, renowned outbreaks associated with low-moisture foods (LMFs) bring to light some of the potential, inherent risks that accompany foods with long shelf lives if pathogen contamination occurs. Subsequently, in 2013, Beuchat et al. (2013) noted the increased concern regarding these foods, specif...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Journal of Food Protection |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X22000308 |
| _version_ | 1797774630442762240 |
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| author | Jennifer C. Acuff James S. Dickson Jeffrey M. Farber Elizabeth M. Grasso-Kelley Craig Hedberg Alvin Lee Mei-Jun Zhu |
| author_facet | Jennifer C. Acuff James S. Dickson Jeffrey M. Farber Elizabeth M. Grasso-Kelley Craig Hedberg Alvin Lee Mei-Jun Zhu |
| author_sort | Jennifer C. Acuff |
| collection | DOAJ |
| description | Large, renowned outbreaks associated with low-moisture foods (LMFs) bring to light some of the potential, inherent risks that accompany foods with long shelf lives if pathogen contamination occurs. Subsequently, in 2013, Beuchat et al. (2013) noted the increased concern regarding these foods, specifically noting examples of persistence and resistance of pathogens in low-water activity foods (LWAFs), prevalence of pathogens in LWAF processing environments, and sources of and preventive measures for contamination of LWAFs. For the last decade, the body of knowledge related to LMF safety has exponentially expanded. This growing field and interest in LMF safety have led researchers to delve into survival and persistence studies, revealing that some foodborne pathogens can survive in LWAFs for months to years. Research has also uncovered many complications of working with foodborne pathogens in desiccated states, such as inoculation methods and molecular mechanisms that can impact pathogen survival and persistence. Moreover, outbreaks, recalls, and developments in LMF safety research have created a cascading feedback loop of pushing the field forward, which has also led to increased attention on how industry can improve LMF safety and raise safety standards. Scientists across academia, government agencies, and industry have partnered to develop and evaluate innovate thermal and nonthermal technologies to use on LMFs, which are described in the presented review. The objective of this review was to describe aspects of the extensive progress made by researchers and industry members in LMF safety, including lessons-learned about outbreaks and recalls, expansion of knowledge base about pathogens that contaminate LMFs, and mitigation strategies currently employed or in development to reduce food safety risks associated with LMFs. |
| first_indexed | 2024-03-12T22:23:24Z |
| format | Article |
| id | doaj.art-a005fb90c3bb495487bfbdac240ce375 |
| institution | Directory Open Access Journal |
| issn | 0362-028X |
| language | English |
| last_indexed | 2024-03-12T22:23:24Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Food Protection |
| spelling | doaj.art-a005fb90c3bb495487bfbdac240ce3752023-07-23T04:53:36ZengElsevierJournal of Food Protection0362-028X2023-01-01861100018Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food SafetyJennifer C. Acuff0James S. Dickson1Jeffrey M. Farber2Elizabeth M. Grasso-Kelley3Craig Hedberg4Alvin Lee5Mei-Jun Zhu6Department of Food Science, University of Arkansas, 2650 N. Young Ave, Fayetteville, AR 72704, USA; Corresponding author.Department of Animal Science, Iowa State University, 2372 Kildee Hall, Ames, Iowa, USACanadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1U.S. Food and Drug Administration, 6502 S. Archer Rd, Bedford Park, IL 60501, USAUniversity of Minnesota School of Public Health, 420 Delaware St. SE, Minneapolis, MN 55455, USAInstitute for Food Safety and Health, 6502 S. Archer Rd, Bedford Park, IL 60501, USASchool of Food Science, Washington State University, Pullman, WA 99164-6376, USALarge, renowned outbreaks associated with low-moisture foods (LMFs) bring to light some of the potential, inherent risks that accompany foods with long shelf lives if pathogen contamination occurs. Subsequently, in 2013, Beuchat et al. (2013) noted the increased concern regarding these foods, specifically noting examples of persistence and resistance of pathogens in low-water activity foods (LWAFs), prevalence of pathogens in LWAF processing environments, and sources of and preventive measures for contamination of LWAFs. For the last decade, the body of knowledge related to LMF safety has exponentially expanded. This growing field and interest in LMF safety have led researchers to delve into survival and persistence studies, revealing that some foodborne pathogens can survive in LWAFs for months to years. Research has also uncovered many complications of working with foodborne pathogens in desiccated states, such as inoculation methods and molecular mechanisms that can impact pathogen survival and persistence. Moreover, outbreaks, recalls, and developments in LMF safety research have created a cascading feedback loop of pushing the field forward, which has also led to increased attention on how industry can improve LMF safety and raise safety standards. Scientists across academia, government agencies, and industry have partnered to develop and evaluate innovate thermal and nonthermal technologies to use on LMFs, which are described in the presented review. The objective of this review was to describe aspects of the extensive progress made by researchers and industry members in LMF safety, including lessons-learned about outbreaks and recalls, expansion of knowledge base about pathogens that contaminate LMFs, and mitigation strategies currently employed or in development to reduce food safety risks associated with LMFs.http://www.sciencedirect.com/science/article/pii/S0362028X22000308Food safetyLow moistureLow-water activityPathogen resistanceResearch advancement |
| spellingShingle | Jennifer C. Acuff James S. Dickson Jeffrey M. Farber Elizabeth M. Grasso-Kelley Craig Hedberg Alvin Lee Mei-Jun Zhu Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety Journal of Food Protection Food safety Low moisture Low-water activity Pathogen resistance Research advancement |
| title | Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety |
| title_full | Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety |
| title_fullStr | Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety |
| title_full_unstemmed | Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety |
| title_short | Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety |
| title_sort | practice and progress updates on outbreaks advances in research and processing technologies for low moisture food safety |
| topic | Food safety Low moisture Low-water activity Pathogen resistance Research advancement |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X22000308 |
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