Estimation and evaluation of management options to control and/or reduce the risk of not complying with commercial sterility

Pujol, Laure; Albert, Isabelle; Magras, Catherine; Johnson, Nicholas; Membré, Jeanne‐Marie

doi:10.1016/j.ijfoodmicro.2015.05.014

Cited by 10 publications

(2 citation statements)

References 30 publications

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“…A majority of these risk assessments focus on quantifying spoilage risk from molds such as A. fischeri in pasteurized strawberry puree ( Dos Santos et al, 2020 ), A. niger in yogurt ( Gougouli and Koutsoumanis, 2017 ), and other molds in bread ( Dagnas et al, 2017 ). Spoilage risk assessments have also been developed for bacterial spoilage agents such as Geobacillus stearothermophilus (canned green beans and bread; Rigaux et al, 2014 ; Pujol et al, 2015 ), as well as pathogenic agents responsible for food waste, such as Clostridium botulinum (ultra-high temperature pasteurized milk) and Bacillus cereus (bread; Pujol et al, 2015 ). However, these are few and far between, with a standardized framework for QMSRA being made available only as recently as 2021 ( Koutsoumanis et al, 2021 ).…”

Section: Current and Novel Methods To Minimize Spoilage And/or Reduce...mentioning

confidence: 99%

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling

et al. 2023

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Ensuring a safe and adequate food supply is a cornerstone of human health and food security. However, a significant portion of the food produced for human consumption is wasted annually on a global scale. Reducing harvest and postharvest food waste, waste during food processing, as well as food waste at the consumer level, have been key objectives of improving and maintaining sustainability. These issues can range from damage during processing, handling, and transport, to the use of inappropriate or outdated systems, and storage and packaging-related issues. Microbial growth and (cross)contamination during harvest, processing, and packaging, which causes spoilage and safety issues in both fresh and packaged foods, is an overarching issue contributing to food waste. Microbial causes of food spoilage are typically bacterial or fungal in nature and can impact fresh, processed, and packaged foods. Moreover, spoilage can be influenced by the intrinsic factors of the food (water activity, pH), initial load of the microorganism and its interaction with the surrounding microflora, and external factors such as temperature abuse and food acidity, among others. Considering this multifaceted nature of the food system and the factors driving microbial spoilage, there is an immediate need for the use of novel approaches to predict and potentially prevent the occurrence of such spoilage to minimize food waste at the harvest, post-harvest, processing, and consumer levels. Quantitative microbial spoilage risk assessment (QMSRA) is a predictive framework that analyzes information on microbial behavior under the various conditions encountered within the food ecosystem, while employing a probabilistic approach to account for uncertainty and variability. Widespread adoption of the QMSRA approach could help in predicting and preventing the occurrence of spoilage along the food chain. Alternatively, the use of advanced packaging technologies would serve as a direct prevention strategy, potentially minimizing (cross)contamination and assuring the safe handling of foods, in order to reduce food waste at the post-harvest and retail stages. Finally, increasing transparency and consumer knowledge regarding food date labels, which typically are indicators of food quality rather than food safety, could also contribute to reduced food waste at the consumer level. The objective of this review is to highlight the impact of microbial spoilage and (cross)contamination events on food loss and waste. The review also discusses some novel methods to mitigate food spoilage and food loss and waste, and ensure the quality and safety of our food supply.

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Section: Current and Novel Methods To Minimize Spoilage And/or Reduce...mentioning

confidence: 99%

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling

et al. 2023

View full text Add to dashboard Cite

show abstract

“…In some cases, we can reduce uncertainty by obtaining better information (more data, better expert elicitation), but this may not always be possible. The current trend in quantitative MRA is to distinguish between variability and uncertainty [2,55] by running second order Monte Carlo simulations [56][57][58]. In such a case, the efficiency of different risk reduction measures, in absolute or relative terms, is estimated with a confidence interval capturing the uncertainty.…”

Section: Statistical and Probabilistic Techniques To Support Risk Assmentioning

confidence: 99%

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Estimation and evaluation of management options to control and/or reduce the risk of not complying with commercial sterility

Cited by 10 publications

References 30 publications

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling

Latest developments in foodborne pathogen risk assessment

Spore-Forming Bacteria

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