Application of a Rapid Knowledge Synthesis and Transfer Approach To Assess the Microbial Safety of Low-Moisture Foods

Abstract

Low-moisture foods (LMF) are increasingly implicated in outbreaks of foodborne illness resulting in a significant public health burden. To inform the development of a new Codex Alimentarius code of hygienic practice for LMF, we applied a rapid knowledge synthesis and transfer approach to review global research on the burden of illness, prevalence, and interventions to control nine selected microbial hazards in eight categories of LMF. Knowledge synthesis methods included an integrated scoping review (search strategy, relevance screening and confirmation, and evidence mapping), systematic review (detailed data extraction), and meta-analysis of prevalence data. Knowledge transfer of the results was achieved through multiple reporting formats, including evidence summary cards. We identified 214 unique outbreaks and 204 prevalence and 126 intervention studies. 'Cereals and grains' (n=142) and Salmonella spp. (n=278) were the most commonly investigated LMF and microbial hazard categories, respectively. Salmonella spp. was implicated in the most outbreaks (n=96, 45%), several of which were large and widespread, resulting in the most hospitalizations (n=895, 89%) and deaths (n=14, 74%). Salmonella spp. had a consistently low prevalence across all LMF categories (0-3%), while other hazards (e.g. B. cereus) were found at highly variable levels. A variety of interventions were investigated in small challenge trials. Key knowledge gaps included under-reporting of LMF outbreaks, limited reporting of microbial concentration data from prevalence studies, and a lack of interventionefficacy research under commercial conditions. Summary cards were a useful knowledge transfer format to inform complementary risk ranking activities. This review builds upon previous work in this area by synthesizing a broad range of evidence using a structured, transparent, and integrated approach to provide timely evidence-informed inputs into international guidelines.

Caracterización del polvo y pectina del pericarpio del mango (Mangifera indica L.) ʻAtaulfoʼ maduro y análisis FODA para su procesamiento

“…23 https://doi.org/10.22201/fesz.23958723e.2020.0.274 Análisis fisicoquímico del polvo de pericarpio Los bajos contenidos de humedad y a w , obtenidos del polvo de pericarpio del mango ʻAtaulfoʼ maduro (Cuadro 1), facilitan el manejo y transporte para su posible uso en el procesamiento u obtención de otros productos alimenticios. Un valor de a w < 0.85 y contenido de humedad < 6% incrementan el almacenamiento de los productos alimenticios, por la reducción del crecimiento microbiano debido al bajo contenido de agua (Barbosa, Fontana, Schmidt & Labuza, 2008;Young et al 2015).…”

Risk-Benefit Assessment of Cereal-Based Foods Consumed by Portuguese Children Aged 6 to 36 Months—A Case Study under the RiskBenefit4EU Project

“…The following pathogenic microorganisms were identified in BC and IC and in outbreaks where breakfast cereals were the culprit foods: Salmonella spp. [37,71,72] and Bacillus cereus [36,37,61,73,74]. In the ASAE's Database, no data concerning the occurrence of pathogenic microorganisms in cereal-based products was registered.…”

Multistate Outbreak of Salmonella Virchow Infections Linked to a Powdered Meal Replacement Product—United States, 2015–2016

“…Salmonella is the most frequently implicated pathogen in reported enteric illness outbreaks linked to low-moisture foods [21,24,25]. In a recent review of worldwide low-moisture food outbreaks, Salmonella was found to have caused 45% of the outbreaks [6]. Additionally, Salmonella can survive in low-moisture foods such as black pepper, peanut butter, and powdered products for more than a year under normal storage conditions [26][27][28].…”

“…Nontyphoidal S. enterica is the second most common cause of foodborne disease outbreaks in the United States, and poultry and fresh produce consumption are well-established outbreak vehicles [4,5]. Low-moisture foods, including spices and seasonings; dried protein products such as dried egg or dried milk; and seeds have been increasingly implicated as the source of foodborne salmonellosis outbreaks [6][7][8].…”