food hazard Identification & control library

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This page is devoted to providing scientificd and technial information sources that can be used for the identifiation and control of various food safety hazards. While we will never charge a fee for these contents, most of these resources are open sourced or avaliable for a nominal fee by the publishers.

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Biological hazards

General information

Ronald H. Schmidt and Daniel J. Erickson (2013) Sanitary Design and Construction of Food Equipment Fitzmorris, K.B., Reimers, R.S., Oleszkiewicz, J.A, & Little, M.D. (2007) Decrease of Time for Pathogen Inactivation in Alkaline Disinfection Systems Using Pressure. Water Environment Research, 79 (4), 388-395. Madyson Longtin (2020) Modeling buffer capacity and pH in acid and acidified foods Journal of Food Science Center for Diesease Control and Prevention (2024) Outbreaks that involve salmonella in foods

Center for Diesease Control and Prevention (2024) About Botulism Center for Diesease Control and Prevention (2024) Foodborne Disease Outbreak Surveillance System Manitoba Agriculture, Food and Rural Initiatives (Manitoba Facts) Facts on foodborne pathogens. Ringo S.M. (2000) Carbon Dioxide Guidelines. Food Safety Magazine EPA (1999) Characterizing the Effect of Chlorine and Chloramines on the US EPA Office of Research and Development Formation of Biofilm in a Simulated Drinking Water Distribution System National Risk Management Research Laboratory Office of Research and Development U.S. Environmental Protection Agency H. Iglesias (2007) Technical note: The calculation of the heat of water sorption in foods on the basis of B.E.T. theory International Journal of Food Science & Technology

Biological

Antimicrobial Effects of foods, ingredients & Additives

Haas, G. J., Prescott, H. E., Dudley, E., Dik, R., Hintlian, C., & Keane, L.(1989) Inactivation of microorganisms by carbon dioxide under pressure. Journal of Food Safety, 9(4), 253-265. HO-MU LIN, NINGJUN CAO, LI-FU CHEN (1994) Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes Prabuseenivasan, S., Jayakumar, M and Ignacimuthu, S. (2006) In vitro antibacterial activity of some plant essential oils. BMC Complementary and Alternative Medicin Worcester Polytechnic Institute (2007) Compounds In Cranberries May Be Antibacterial Agents. Science Daily Al-Zoreky, N.S. (2009) Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels, International Journal of Food Microbiology, Volume 134, Issue 3(15), 244-248, Prashant, G.M., Patil, R.B., Nagaraj, T., & Patel, V.B., (2012) The Antimicrobial Activity of the Three Commercially Available Intense Sweeteners against Common Periodontal Pathogens: An in vitro Study The Journal of Contemporary Dental Practice, 13(6), 749-752. Yang, H., Hewesa, D., Salaheena, S., Federmana, C., Biswasa, D (2014) Effects of blackberry juice on growth inhibition of foodborne pathogens and growth promotion of Lactobacillus Food Control, Volume 37, March 2014, Pages 15-2 Rajesha, J. and Rao, A. Ranga and Madhusudhan, B. and Karanakumar, M.(2010) Antibacterial properties of secoisolariciresinol diglucoside isolated from Indian flaxseed cultivars. Current Trends in Biotechnology and Pharmacy, 4 (1, Cop). pp. 551-560. I brahim, S.A., Salameh, M.M., Phetsomphou, S., Yang, H., and Seo, C.W (2006) Application of caffeine, 1,3,7-trimethylxanthine, to control Escherichia coli O157:H7. Food Chemistry 99 (4) 645–650. Côté,J., Caillet, S., Doyon, G., Dussault, D., Sylvain, J-F., Lacroix, M. (2011) Antimicrobial effect of cranberry juice and extracts, Food Control, 22, ( 8), 1413-1418.Dimić Gordana R., Kocić-Tanackov Sunčica D., Jovanov Olivera O., Cvetković Dragoljub D., Markov Siniša L., Velićanski Aleksandra S (2012) Antibacterial activity of lemon, caraway and basil extracts on Listeria spp. Acta Periodica technologica 2012 Issue 43, Pages: 239-246 Galgóczy, L., Hevér ,T., Orosz, L., Krisch, J., Vágvölgyi, C., Tölgyesi, M., Papp, T. (2008) Growth inhibition effect of fruit juices and pomace extracts on the enteric pathogens Campylobacter jejuni and Salmonella ser. Typhimurium. The Internet Journal of Microbiology. 7 (1); Omar A. Oyarzábal, Mara C.L. Nogueira, David E. Gombas, Survival & Growth of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Juice Concentrates, Journal of Food Protection M. Pilar Almajano, Rosa Carbó, J. Angel López Jiménez, Michael H. Gordon (2008) Antioxidant and antimicrobial activities of tea infusions, Food Chemistry, Volume 108, Issue 1, 1 May 2008, Pages 55-63, Almeidaa, A.A.P., Naghetinia, C.C., Santosc, V.R., Antoniod, A.G.,Farahd, A., & Glóriaa, M.B.A. (2012) Influence of natural coffee compounds, coffee extracts and increased levels of caffeine on the inhibition of Streptococcus mutans Food Research International; 49(1) 459–461 Sumbal Bibi, Sumaira Sarwar, Maimoona Sabir, Sobia Nisa, Tabeer Khan (2021) Antimicrobial potential of Stevia rebaudiana leaves extract against selected bacterial and fungal strains J. Adv. Nutri. Sci. Technol. 1(4): 157-163 Alegre, I., Abadias, M., Anguera, M., Usall, J., Viñas, I. (2010) Fate of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions Food Microbiology CDC (1995) Assessing the Public Health Threat Associated with Waterborne Cryptosporidiosis: Report of a Workshop FDA(2022) Foodborne Pathogenic Microorganisms and Natural Toxins Handbook Bad Bug Book (2nd Edition)

C Krishnan, V A Fitzgerald, S J Dakin and R J Behme (1987) Laboratory investigation of outbreak of hemorrhagic colitis caused by Escherichia coli O157:H7. J. Clin. Microbial. June 1987 vol. 25 no. 6 1043-1047 Arnold JW, Bailey GW.(2000) Surface finishes on stainless steel reduce bacterial attachment and early biofilm formation: scanning electron and atomic force microscopy study. Poultry Science

Biological

(pH) Acidic Foods, & Acidified Foods

Sheryl Barringer (2021) pH EFFECTS IN FOODS: DEVELOPMENT, VALIDATION AND CALIBRATION OF A FUNDAMENTAL MODEL Acta Horticulturae Ryu, Si Hyun; Fung, Daniel Y. C (2010) Antimicrobial effect of buffered sodium citrate (BSC) on foodborne pathogens in liquid media and ground beef Journal: Journal of Food Science and Nutrition,15(3): 239-243. McGlynn, W. (2003) The Importance of Food pH in Commercial Canning Operations. Oklahoma Cooperative Extension Service • Division of Agricultural Sciences and Natural Resources

Biological

Thermal Processes

Hassani, M., Manas, P., Raso, J., Condón, S., & Pagán, R. (2005). Predicting heat inactivation of Listeria monocytogenes under nonisothermal treatments. Journal of food protection, 68(4), 736-743.Briñez, W. J., Roig-Sagués, A. X., Hernández-Herrero, M. M., & Guamis-López, B. (2006). Inactivation of two strains of Escherichia coli inoculated into whole and skim milk by ultrahigh-pressure homogenisation. Le Lait, 86(3), 241-249.Bermúdez-Aguirre, D., & Corradini, M. G. (2012). Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review. Food Research International, 45(2), 700-712.Gérard, C., Franssen, F., La Carbona, S., Monteiro, S., Cozma-Petruţ, A., Utaaker, K. S., ... & Robertson, L. J. (2019). Inactivation of parasite transmission stages: Efficacy of treatments on foods of non-animal origin. Trends in Food Science & Technology, 91, 12-23.Soni, A., Bremer, P., & Brightwell, G. (2022). A comprehensive review of variability in the thermal resistance (D-values) of food-borne pathogens—a challenge for thermal validation trials. Foods, 11(24), 4117.Kim, C., Alrefaei, R., Bushlaibi, M., Ndegwa, E., Kaseloo, P., & Wynn, C. (2019). Influence of growth temperature on thermal tolerance of leading foodborne pathogens. Food science & nutrition, 7(12), 4027-4036.

Biological

Moisture, Brix and Water Activity

Antonio Yaisel Martinez Correa (2007) Use of analytical solutions of groups (ASOG) contribution method to predict water activity in solutions of sugars, polyols and urea International Journal of Food Science & Technology Farid B. Cortés (2011) A New Model for Predicting Sorption Isotherm of Water in Foods International Journal of Food Engineering Rockland LB & Nishi SK(1980) Fundamentals of Water Activity Food Tech (34), 42-59 Gibbs, P. and Gekas, V(1998) WATER ACTIVITY AND MICROBIOLOGICAL ASPECTS OF F OODS A KNOWLEDGE BASE. Leatherhead Food Research Association, Leatherhead, UK Murat Ozdemir(1999) USE of UNIFAC IN the PREDICTION of WATER ACTIVITY VALUES of AQUEOUS POLYOL SOLUTIONS Journal of Food Processing and Preservation Alberto Sereno (2001) Prediction of water activity of osmotic solutions Journal of Food Engineering Eriksson De Rezende, C L; Mallinson, E T; Gupte, A; & Joseph, S W. (2001) Salmonella spp. are affected by different levels of water activity in closed microcosms Journal of Industrial Microbiology & Biotechnology (26). 4, 222-225 Mohamed Mathlouthi (2001) Water content, water activity, water structure and the stability of foodstus Food Control 12 (2001) 409-417 Albrecht Weerts (2005) Modelling the hydration of foodstuffs Simulation Modelling Practice and Theory Silvia Resnik(2007) Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non-solute solid International Journal of Food Science & Technology Antonio Yaisel Martinez Correa (2007) Use of analytical solutions of groups (ASOG) contribution method to predict water activity in solutions of sugars, polyols and urea International Journal of Food Science & Technology Alonzo Gabriel(2008) Estimation of water activity from pH and Brix values of some food products Food Chemistry FDA (2010) Water Activity (aw) in Foods. Antonio Yaisel Martinez Correa (2007) Use of analytical solutions of groups (ASOG) contribution method to predict water activity in solutions of sugars, polyols and urea International Journal of Food Science & Technology Antonio Derossi (2006) Prediction of water activity in vegetables creams: Note 1 European Food Research and Technology C. FERRO FONTAN, J. CHIRIFE, E. SANCHO, and H. A. IGLESIAS (1982) Analysis of a Model for Water Sorption Phenomena in Foods Journal Food Science 47 Iglesias(1982) Analysis of a Model for Water Sorption Phenomena in Foods H. Journal of Food Science H. Iglesias (2007) Equations for fitting water sorption isotherms of foods: Part 1 - a review International Journal of Food Science & Technology J. CHIRIFE, C. SUAREZ AND H. A. IGLESIAS (2007) Technical note: The calculation of the heat of water sorption in foods on the basis of B.E.T. theory International Journal of Food Science & Technology

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Chemical hazards

Mycotoxins

Food and Drug Administration (FDA 2024) Animal and Veternary; Mycotoxins in Feeds: CVM’s Perspective. Department of Health and Human Services web site: FDA (2021) CPG Sec. 555.400 Foods - Adulteration with Aflatoxin in human foods Gruber-Dorninger, C., Novak, B., Nagl, V., & Berthiller, F. (2017). Emerging mycotoxins: Beyond traditionally determined food contaminants. Journal of agricultural and food chemistry, 65(33), 7052-7070 Reddy, K. R. N., Salleh, B., Saad, B., Abbas, H. K., Abel, C. A., & Shier, W. T. (2010). An overview of mycotoxin contamination in foods and its implications for human health. Toxin reviews, 29(1), 3-26.KReddy, K. R. N., Salleh, B., Saad, B., Abbas, H. K., Abel, C. A., & Shier, W. T. (2010). An overview of mycotoxin contamination in foods and its implications for human health. Toxin reviews, 29(1), 3-26.Kabak, B., Dobson, A. D., & Var, I. I. L. (2006). Strategies to prevent mycotoxin contamination of food and animal feed: a review. Critical reviews in food science and nutrition, 46(8), 593-619.Hernández, M., Juan-García, A., Moltó, J. C., Mañes, J., & Juan, C. (2021). Evaluation of Mycotoxins in Infant Breast Milk and Infant Food, Reviewing the Literature Data. Toxins, 13(8), 535.Adeyeye, S. A. O. (2016). Fungal mycotoxins in foods: A review. Cogent Food & Agriculture, 2(1). Awuchi, C. G., Ondari, E. N., Ogbonna, C. U., Upadhyay, A. K., Baran, K., Okpala, C. O. R., ... & Guiné, R. P. (2021). Mycotoxins affecting animals, foods, humans, and plants: Types, occurrence, toxicities, action mechanisms, prevention, and detoxification strategies—A revisit. Foods, 10(6), 1279.

Chemical

Food Allergens

CDC (2024) Food Allergies in Schools Roux,K.H., Teuber, S.S., Sathe, S.K. (2003) Tree Nut Allergen Int Arch Allergy Immunol 2003;131:234–244 D.L. Payne (2011) The Associations among Food Allergy History, Food-Induced Anaphylactic Shock, and Health Outcomes Walden University ProQuest Dissertations & Theses, 2011. 3458018 S. Cochrane, K. Beyer, M. Clausen, M. Wjst, R. Hiller, C. Nicoletti, Z. Szepfalusi, H. Savelkoul, H. Breiteneder, Y. Manios, R. Crittenden, P. Burney (2009) Factors influencing the incidence and prevalence of food allergy European Journal of Allergy and Clinical Immunology Mimi L. K. Tang, Raymond J. Mullins (2017) Food allergy: is prevalence increasing? Internal Medicine Journal Hideaki Morita, Ichiro Nomura, Akio Matsuda, Hirohisa Saito, Kenji Matsumoto (2013) Gastrointestinal Food Allergy in Infants Allergology International/62 Food Allergen Consumer Protection Act (2004)The Food Allergy Safety, Treatment, Education, and Research (FASTER) Act

Chemical

Other Chemical Hazards

FDA (2018) Action Levels for Poisonous or Deleterious Substances in Human Food and Animal Feed. Dhanwinder Singh (2012) Heavy Metal Content in Soils and Crops Irrigated with Untreated Sewage Water in Sangrur District of Punjab Medinsky, M.A., Schlosser, P.M. and Bond, J.A (1994) Critical issues in benzene toxicity and metabolism: the effect of interactions with other organic chemicals on risk assessment. Jurczynski, Y., Passos, R., & Campos, L. C. (2024). A review of the most concerning chemical contaminants in drinking water for human health. Sustainability, 16(16), 7107.Amrose, S. E., Cherukumilli, K., & Wright, N. C. (2020). Chemical contamination of drinking water in resource-constrained settings: Global prevalence and piloted mitigation strategies. Annual Review of Environment and Resources, 45(1), 195-226 Missimer, T. M., Teaf, C., Maliva, R. G., Danley-Thomson, A., Covert, D., & Hegy, M. (2019). Natural radiation in the rocks, soils, and groundwater of Southern Florida with a discussion on potential health impacts. International journal of environmental research and public health, 16(10), 1793.

Physical Hazards

FDA (2005) CPG Sec 555.425 Foods, Adulteration Involving hard or Sharp Foreign Objects Payne, K., O'Bryan, C. A., Marcy, J. A., & Crandall, P. G. (2023). Detection and prevention of foreign material in food: A review. Heliyon.Chen, H., Liou, B. K., Dai, F. J., Chuang, P. T., & Chen, C. S. (2020). Study on the risks of metal detection in food solid seasoning powder and liquid sauce to meet the core concepts of ISO 22000: 2018 based on the Taiwanese experience. Food Control, 111, 107071.Mathanker, S. K., Weckler, P. R., & Bowser, T. J. (2013). X-ray applications in food and agriculture: a review. Transactions of the ASABE, 56(3), 1227-1239.

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Food Defense & Food Fraud

Food Defense

Louise Manning, Jan Mei Soon (2016) Food Safety, Food Fraud, and Food Defense: A Fast Evolving Literature Journal of Food Science MacRoberts, M. H. (1970). Notes on the Food Habits and Food Defense of the Acorn Woodpecker. T he Condor, 72(2), 196–204 ood Defense Newkirk, R., Hedberg, C., & Bender, J. (2011). Establishing a milkborne disease outbreak profile: potential food defense implications. Foodborne pathogens and disease, 8(3), 433-437.Yoon, E. (2007) Food defense management plan implementation intention: An application of protection motivation theory Kansas State University ProQuest Dissertations & Theses Bischoff, C., Buschulte, A., & Rau, J. (2023). Checklist “Food defense”: a tool for vulnerability analysis in food establishments. Journal of Consumer Protection and Food Safety, 18(4), 465-470. Agiwal, S., & Mohtadi, H. (2008). Risk mitigating strategies in the food supply chain.Moerman Sr, F. (2018). Food defense. In Food Control and Biosecurity (pp. 135-223). Academic Press.

FOOD DEFENSE & FOOD FRAUD

Food Fraud

Spink, J., & Moyer, D. C. (2011). Defining the public health threat of food fraud. Journal of food science, 76(9), R157-R163. Manning, L. (2016). Food fraud: Policy and food chain. Current Opinion in Food Science, 10, 16-21 van Ruth, S. M., Huisman, W., & Luning, P. A. (2017). Food fraud vulnerability and its key factors. Trends in Food Science & Technology, 67, 70-75. Rai, N., & Banerjee, D. (2017). Melamine adulteration of food: detection by point-of-care testing tool. Current Science, 112(3), 454-456. Montgomery, H., Haughey, S. A., & Elliott, C. T. (2020). Recent food safety and fraud issues within the dairy supply chain (2015–2019). Global Food Security, 26, 100447 Hall, D. C. (2023). Managing Fraud in Food Supply Chains: The Case of Honey Laundering. Sustainability, 15(19), 14374. Yan, J., Erasmus, S. W., Toro, M. A., Huang, H., & van Ruth, S. M. (2020). Food fraud: Assessing fraud vulnerability in the extra virgin olive oil supply chain. Food Control, 111, 107081. Weesepoel, Y., Alewijn, M., Wijtten, M., & Müller-Maatsch, J. (2021). Detecting food fraud in extra virgin olive oil using a prototype portable hyphenated photonics sensor. Journal of AOAC International, 104(1), 7-15. Manning, L. (2016). Food fraud: Policy and food chain. Current Opinion in Food Science, 10, 16-21. van Ruth, S. M., Huisman, W., & Luning, P. A. (2017). Food fraud vulnerability and its key factors. Trends in Food Science & Technology, 67, 70-75. Rai, N., & Banerjee, D. (2017). Melamine adulteration of food: detection by point-of-care testing tool. Current Science, 112(3), 454-456

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