Food Spoilage Agents and Preservation Methods

The article focuses on the identification of microbial agents responsible for food spoilage and the effectiveness of different methods of food preservation. It discusses bacteria and molds as the primary spoilage agents and explores preservation methods such as drying, freezing, pasteurization, canning, pickling, and fermentation.

Running head: EAT AND STAY SAFE: MAGAZINE CONTENT
EAT AND STAY SAFE: MAGAZINE CONTENT
Name of the Student:
Name of the University:
Author note:

1EAT AND STAY SAFE: MAGAZINE CONTENT
Executive Summary
The following articles outline the required content for the quarterly magazine titled ‘Eat and Stay
Safe’ – and focusses extensively on various food safety and handling practices which must be
followed at industrial as well as household scales. Food is essential for sustenance of life and
hence, consumption of safe food forms the crux of maintenance of positive health outcomes. The
first article of the magazine focusses extensively on various control mechanisms outlining
prevention of food contamination and food borne illnesses. The second article emphasizes on the
various procedures and effectiveness of food preservation. Lastly, the third article aims to focus
on the need for food industries to adhere to temperature control and hygiene construction
standards in their respective food premises.

2EAT AND STAY SAFE: MAGAZINE CONTENT
Table of Contents
Article 1: Food borne Illnesses............................................................................................3
Introduction......................................................................................................................3
Prevention of Physical and Chemical Food Contamination: Required Controls............3
Manufacturer’s Instruction..........................................................................................3
Covering of Food.........................................................................................................3
Effective Pest Control..................................................................................................3
Accurate Labeling and Storage....................................................................................4
Replacing or Repairing Equipment.............................................................................4
Employee Monitoring or Sabotage..............................................................................4
Avoidance of Glass......................................................................................................4
Clearing and Cleaning.................................................................................................5
Management of Unforeseen Circumstances................................................................5
Characteristics of Food Poisoning and Food-Borne Infections: Comparison and
examples of Relevant Outbreaks.................................................................................................5
Food Poisoning............................................................................................................5
Food Borne Illness.......................................................................................................6
Controlling Food-Borne Illnesses: Consideration of Outbreak Examples......................7
Cleaning and Separation..............................................................................................7
Cooking, Storage and Chilling....................................................................................7

3EAT AND STAY SAFE: MAGAZINE CONTENT
Preservation.................................................................................................................8
Conclusion.......................................................................................................................8
Article 2: Food Spoilage Agents and Preservation Methods...............................................9
Introduction......................................................................................................................9
Categorization of Food Spoilage Agents.........................................................................9
Bacteria........................................................................................................................9
Molds...........................................................................................................................9
Yeasts.........................................................................................................................10
Food Preservation Methods: Discussion.......................................................................10
Drying........................................................................................................................10
Freezing.....................................................................................................................10
Pasteurization.............................................................................................................11
Canning......................................................................................................................11
Pickling and Salting...................................................................................................11
Smoking and Curing..................................................................................................11
Irradiation..................................................................................................................12
Concentration.............................................................................................................12
Preservatives..............................................................................................................12
Fermentation..............................................................................................................12
Food Preservation Methods: Evaluation of Effectiveness.............................................12

4EAT AND STAY SAFE: MAGAZINE CONTENT
Conclusion.....................................................................................................................14
Article 3: Effective Prevention Systems in Food Industry................................................15
Introduction....................................................................................................................15
Temperature Control System: Steps..............................................................................15
Food Storage Safety: Methods.......................................................................................16
Supporting Safe Food Production: Evaluation of Cleaning and Disinfection...............16
Pest Control in Food Premises: Assessment of Problems.............................................17
Hygiene Design and Construction of Food Premises....................................................18
Training as a Quality Assurance Mechanism: Justification..........................................18
Conclusion.....................................................................................................................18
References..........................................................................................................................20

5EAT AND STAY SAFE: MAGAZINE CONTENT
Article 1: Food borne Illnesses
Introduction
The following article aims to focus extensively on the utilization of preventive controls
for the purpose of mitigating food contamination of the physical and chemical type, followed by
an elaborate discussion on characteristics associated with food poisoning and food
contamination.
Prevention of Physical and Chemical Food Contamination: Required Controls
Manufacturer’s Instruction
Adhering saliently to the instructions outlined by the manufacturer of kitchen cleaning
ingredients or chemicals is of utmost importance, for the purpose of understanding the
appropriate usage of such substances and to further avoid storing them with food items (Lee et
al. 2017).
Covering of Food
Adequately covering prepared food items or raw materials will prevent physical
contamination by halting foreign substances from entering into the food (Smigic et al. 2016).
Effective Pest Control
Adequate pest control in the form of disinfecting and regularly cleaning the area meant
for food storages is essential for the prevention of pest entry such as rats, cockroaches or their
droppings in the food (Kunadu et al. 2016).

6EAT AND STAY SAFE: MAGAZINE CONTENT
Accurate Labeling and Storage
To prevent cross contamination or chemical contamination of food, food items and
chemical agents meant for cleaning or disinfection must be stored separately. Different food
items and cleaning agents must be stored in separate containers with adequate labeling, along
with instructions of usage (Rawat 2015).
Replacing or Repairing Equipment
To prevent physical contamination of food with parts of broken equipment, any form of
defecting machinery or its parts must be removed from the food preparation and storage premises
along with replacement of the same with new and adequately functioning equipment (Byrd‐
Bredbenner et al. 2015).
Employee Monitoring or Sabotage
Chemical and physical contamination of food may still persist due to lack of adherence of
the same by employees of the respective food processing organization. Hence, to prevent the
same, food industrial managers must perform stringent monitoring and establish penalties for
hindrances of standards, to avoid food contamination associated with employee sabotage
(Angelos et al. 2016).
Avoidance of Glass
To avoid of food by glass pieces, it is advisable that all glass items be replaced or
removed in the food preparation area and establish a rule of ‘no glasses in the surrounding food
preparation vicinity (Camargo et al. 2017).

7EAT AND STAY SAFE: MAGAZINE CONTENT
Clearing and Cleaning
Individuals engaged in food preparation must ensure continuous cleaning of food
preparation services and disposal of waste products during every step of food handling (Woh et
al. 2016).
Management of Unforeseen Circumstances
Despite adherence to every preventive control strategy, if foreign substances are still
uncovered from the prepared food or in food ingredients, the cooked item must be disposed
immediately followed by contacting the concerned food supplier for evaluation. Likewise, food
industry managers must conduct a thorough audit or reviewing of the existing processes and
engage in adequate education and training for the employees concerning food safety and
handling (Manning and Soon 2016).
Characteristics of Food Poisoning and Food-Borne Infections: Comparison and
examples of Relevant Outbreaks
Food Poisoning
Food poisoning implies the symptoms and detrimental health consequences caused due to
the consumption of toxins present in the food, which may be pre-formed via microbial strains
which may have contaminated the food due to inadequate food safety and handling procedures.
Additionally, food poisoning may also occur due contamination by industrial chemicals of heavy
metals which may occur due to cross contamination (Johler et al. 2015). Likewise, one of the
most examples of food poisoning can be associated with shellfish or seafood poisoning which
results from the consumption of fishes or aquatic organisms which possess skins or organs
concentrated with toxins, due to their inhabitation in unsafe and unclean waters. One of the key

8EAT AND STAY SAFE: MAGAZINE CONTENT
features which characterize and distinguish food poisoning from food borne illnesses, is the
quickened administration of symptoms which may appear within a minute of contaminated food
consumption (Gong et al. 2018). Such symptoms may be characterized in the form of tingling
sensations or feelings of numbness in the face or limbs, accompanied with giddiness, headaches
and nausea. An additional prevalent and highly disruptive example of a food poisoning outbreak
is botulism which results from the consumption of inadequately canned food contaminated with
Clostridium botulinum. In such situations, the symptoms of food poisoning may be associated
with even greater health consequences in the form of respiratory collapse and paralysis of limbs.
An additional characteristic feature of the food poisoning is the inability of the toxin removal via
processing methods such as freezing or cooking (Harris et al. 2017).
Food Borne Illness
Food borne illnesses differ from the food poisoning with respect to the fact that
symptoms of infection are administered upon consumption of food contaminated with viable
microbial strains. Key examples of food borne illnesses involve outbreaks involving parasitical,
viral or bacterial contamination of food, such as those caused by Salmonella, Listeria,
Escherichia coli and Norovirus (Brown et al. 2017). An additional key feature of food borne
illnesses is the delayed onset of symptoms, which, as observed in E. coli, may appear within ten
days upon consumption of the contaminated food item, as compared to the symptoms exerted by
food poisoning. Characteristic symptoms of food borne illnesses include fever, vomiting,
diarrhea and nausea. Unlike food poisoning, food borne illnesses due to microbial contamination
can be removed using heat or cold processing techniques or via administration of adequate
standards of food safety and handling practices (Thomas et al. 2015).

9EAT AND STAY SAFE: MAGAZINE CONTENT
Controlling Food-Borne Illnesses: Consideration of Outbreak Examples
Cleaning and Separation
Food borne outbreaks, especially those characterized by bacterial strains such as
Escherichia coli, is caused primarily by consumption of contaminated food and water or via
unhygienic principles of personal hygiene (Kouabenan and Ngueutsa 2016). Hence, one of the
key strategies which can be undertaken to control food borne illnesses include practicing
personal hygiene in terms of washing hands, cutting nails, covering hair during food preparation,
along with disinfecting food preparation surfaces and separately performing vegetable and meat
preparations to further prevent cross contamination, as observed in examples of Salmonella
outbreaks. Further, individuals must avoid food preparation during illness to prevent
contamination from personal to food sources, as observed in examples of Staphyloccal or
Streptococcal outbreaks (Oldroyd, Morris and Birkin 2018).
Cooking, Storage and Chilling
Food borne outbreaks such as those caused by Salmonella, occur due to cooking and
processing of meat and meat products at inadequate temperatures. Hence, one of the key control
measures for prevent include cooking foods at adequate temperatures, preferably at 63 to 65C.
Likewise, inadequate cooling and reheating of food may further enhance bacterial proliferation
due to spore survival, hence foods must be not be stored at room temperatures for prolonged
periods (Doyle et al. 2015). This is due to the fact that room temperatures pose to be favorable
for microbial proliferation and hence, maintenance of elevated or freezing temperatures
contributes to microbial disinfection and sterilization. Likewise, bacterial contamination of meat
and meat products may occur due to inadequate storage and hence, cooling foods at 4C and
freezing foods at -18C can be considered as preventive control measures (Callejón et al. 2015).

10EAT AND STAY SAFE: MAGAZINE CONTENT
Preservation
Adoption of food preservation methods such as canning, freezing, drying, salting, curing,
concentration as well as usage of additives can be considered as salient food borne illness
prevention strategies. A key example of this can be observed in processing of foods such as
pickle of jam preparation, where high concentrations of sugar, salt and spices aids in microbial
growth prevention in presence of environments with reduced water activity resulting in microbial
cellular dehydration (Maffei, Franco and Schaffner 2017).
Conclusion
Hence, it can be concluded that, adherence to food safety and handling protocols such as
adherence to hygienic personal practices, adequate cooling and cooking temperatures coupled
with administration of storage and prevention techniques can pose to be helpful in the prevention
of food contamination and associated negative health outcomes.

11EAT AND STAY SAFE: MAGAZINE CONTENT
Article 2: Food Spoilage Agents and Preservation Methods
Introduction
The following article focuses upon identification of the primary microbial agents
associated with food spoilage, along with a discussion on the identification and effectiveness of
various methods of food preservation.
Categorization of Food Spoilage Agents
Food spoilage implies the presence of unacceptable changes in the palatability and
sensory characteristics of a food item. The following includes the various microbial agents
responsible for food spoilage.
Bacteria
One of the key microbial agents which are responsible for food spoilage include bacteria,
especially thermophilic strains such as Bacillus, which may survive high temperatures of
cooking and processing due to the presence of spores. Bacterial agents of microbial spoilage are
characterized by their rapid contamination of food through colony formation within four hours
food procurement, upon commencement of their log phase of growth. Bacterial spoilage is
accompanied by bacterial breakdown and oxidation of food resulting in the production of toxins,
acids, slimes and off flavors, which are not only harmful for one’s health but are also
unappealing for consumers (André, Vallaeys and Planchon 2017).
Molds
Despite being intolerant to heat processing temperatures, fungal food spoilage agents
such as molds exhibit excellent rates of survival in foods with reduced pH, water activity and

12EAT AND STAY SAFE: MAGAZINE CONTENT
moisture levels. Considering the same, food spoilage due to mold growth can be found in
abundance in foods such as cheeses, jams and breads (Ribes et al. 2018).
Yeasts
Fungal microorganisms administer commendable rates of survival in anaerobic
environments and hence, are found to abundantly engage in spoilage of foods containing high
content of salt and sugar, such as pickles, syrups, sauerkraut and jams. Additional foods which
may be spoiled by yeast include acidic juices and fruits, cheeses, meats and wines (Dorta et al.
2016).
Food Preservation Methods: Discussion
Drying
Drying aids in food preservation by utilizing high temperatures in reducing the water
activity and moisture content of foods, and is commonly utilized for the preservation of meats,
fruits and vegetables. Common drying processes involve sun drying, bed drying, fluidized bed
drying, shelf drying and household oven drying (Chemat et al. 2017).
Freezing
Freezing involves usage of cold storages and cold temperatures for preservation of foods
such as berries, meats and vegetables as well as their products. The various food preservation
methods involving freezing include fluidized bed freezing, blast freezing, freeze drying, plate
freezing, immersion freezing, cabinet freezing, belt freezing and household freezing using
refrigerators (Islam, Zhang and Adhikari 2017).

13EAT AND STAY SAFE: MAGAZINE CONTENT
Pasteurization
Food preservation techniques of pasteurization are aimed at removal of spoilage casing
microbial strains especially in milk and milk products, alcoholic as well as non-alcoholic
beverages. Pasteurization involves heating the milk at high temperatures for a specified period of
time, mainly 73-75C for 10-15 minutes (High Temperature Short Time) or 60C for 30 minutes
(Low Temperature Long Time) or even 135C for a few seconds (Ultra High Temperature)
(Sousa, Delgadillo and Saraiva 2016).
Canning
Canning aims to preserve food by heat treating food items such as vegetables, fruits or
meat pieces via sealing in cans and bottles which have been sterilized. Various types of canning
include pressure canning and water bath canning methods (Augustin et al. 2016).
Pickling and Salting
The food preservation methods of salting and picking involves the submersion of foods
such as meat products or vegetables in brine solutions or coating with salt and spices in various
concentrations, resulting in microbial spoilage prevention due to the microbicidal effects of salt
(Mirza, Asima and Kasim 2017).
Smoking and Curing
Food preservation methods such as cold smoking, hot smoking and roasting rely on
prevention of microbial spoilage through exposure of foods to various concentrations of
smoking, and is used extensively in preservation of meat. Smoking contributes to the unique
flavor, color and textures of the food, coupled with administration of antioxidant and antibiotic

14EAT AND STAY SAFE: MAGAZINE CONTENT
properties. Curing is an additional method of preserving meats by utilizing salts, spices, nitrites
and nitrates (Jans, Mulwa Kaindi and Meile 2016).
Irradiation
Irradiation is popularly known as a ‘cold food processing method’ and relies extensively
on the dissemination of ionizing radiations to eradicate the microbial strains present in food
(Lung et al. 2015).
Concentration
Food preservation principles of concentration are involved extensively in the preparation
of foods such as jams, jellies, juices and squashes, and relies on the microbicidal and water
activity reducing properties of sugar, salt and spices (Singh and Shalini 2016).
Preservatives
Commercially prepared food products such as juices, jams, squashes, ketchups or
cheeses, are often preserved through the addition of organic acid based preservatives such as
propionic acid, benzoic acid and sorbic acid (Sharif et al. 2017).
Fermentation
Fermentation is a method of food preservation by involving microorganisms which will
aid in the conversion of carbohydrates to alcohol and organic acids which will further aid in food
preservation. Such methods are used extensively in pickling foods or in the preparation of
cheeses, beers, vinegars and curds (Gemechu 2015).
Food Preservation Methods: Evaluation of Effectiveness
It is worthwhile to mention that each method of food preservation outlines its own set of
unique advantages and disadvantages pertaining to the safety and palatability of the food.

15EAT AND STAY SAFE: MAGAZINE CONTENT
Drying continues to remain one of the most traditional methods of food preservation and
is regarding as one of the effective and financially feasible household methods of food
preservation. While traditional methods such as oven or sun drying are effective in reducing
mesophilic microbial spoilage, spore producing thermophilic microbes may still survive coupled
with aggravation of contamination due to the unhygienic surroundings associated with sun or
cabinet drying. Alternatively, commercial techniques employing fluidized bed drying have been
deemed as effective in ensuring food safety and textural quality, despite being relatively
expensive for implementation (Betoret et al. 2016). Freezing techniques such as blast or
fluidized methods are considered effective in the preservation of organoleptic quality of foods
but however may not completely eradicate microbial spoilage due to the microbistatic and not
microbidical effects of cold temperature storage (Năstase et al. 2016). Concentration methods of
food preservation are an effective and financially feasible food preservation techniques, which
reduce microbial spoilage and enhance taste due to the high concentration of hygroscopic
compounds such as salt and sugar. However, such products may still be contaminated by yeasts
and molds, which thrive in low moisture environments (Shinwari and Rao 2018). Similarly, heat
processing techniques like canning, while being excellent in the prevention of microbial spore
proliferation, may still be subject to spoilage due to improper storage upon opening the can
(Frega et al. 2016). Methods of irradiation, though considered as effective in microbial
eradication continue to be questionable due to the possible harm which may be administered
upon exposure to ionizing rays (Pinela, Antonio and Ferreira 2017). Preservation methods of
curing have gained worldwide popularity due to their multiple benefits of preservation and
contributions to desirable colors and flavors in meat. However, nitrite usage in curing remain

16EAT AND STAY SAFE: MAGAZINE CONTENT
controversial due to their possibilities of being metabolized into carcinogenic compounds such as
nitrosoamines upon interaction with amines (Ortega‐Rivas, Perez‐Vega and Salmeron 2017).
Conclusion
Hence, it can be concluded that despite the role of numerous microbial agents in the
spoilage of food, various preservation techniques such as freezing, drying, concentration,
irradiation, fermentation, canning, pasteurization and addition of preservatives can aid in the
conservation of food safety.

17EAT AND STAY SAFE: MAGAZINE CONTENT
Article 3: Effective Prevention Systems in Food Industry
Introduction
Temperature Control System: Steps
The following are the key steps to be involved in a temperature control system involving
time and temperature as safety parameters for ensuring food safety (Garayoa et al. 2017):
 The primary requirement is the adherence to a 4 hour/2 hour rule which aims to ensure
safety of foods which are highly perishable and are being held at the critical danger zone
of 5C to 60C. Hence, a food kept for less than 2 hours must be stored in the fridge
immediately, foods held within the time frame of 2 to 4 hours need to consumed as soon
as possible while foods which have held for more than four hours, within the critical
temperature zone must be disposed without delay.
 Foods which are cold must be stored at temperatures of 5C or below.
 Meat products such as eggs, meat and dish must be cooked at 63 to 73C for at least 15
seconds.
 Poultry products or those containing stuffing must be cooked for 80C for at least 15
seconds.
 Foods cooked in the microwave must adhered to temperatures of 80C without any time
for standing prior to serving.
 Foods which are hot, must be held at temperatures of 55C to 60C.
 Foods must be cooled from 60C to 5C within 6 hours or as soon as possible.
 For reheating, the foods must be warmed at a temperature of 73C within 15 seconds.

18EAT AND STAY SAFE: MAGAZINE CONTENT
Food Storage Safety: Methods
The following methods have been summarized as essential for food storage and safety
maintenance (Koutsoumanis and Gougouli 2015):
 Meat products, poultry and fish must be store at temperatures of -18C. Likewise, the
refrigerators and freezers must be monitored to maintain temperature guidelines of 4C for
cold storage and -18C for freezing.
 While eggs can be stored at room temperatures, a cold storage temperature of 4C may be
used to prolong its shelf life. While sterilized and pasteurized milk can be kept at room
temperatures, opened containers and products like cream and cheese must be stored at 4C
temperatures.
 Vegetables may not require refrigeration temperatures, but maintenance of certain room
temperature characteristics is essential. Onions and garlic must be stored at cool and dry
environments, while root vegetables will required moist and coolers conditions.
 Grains can be stored at room temperatures but must be kept air tight and free from
moisture to prevent rodent or microbial spoilage.
 To prevent rancidity, fats and oil products will keep best when stored in a dark, air tight
place away from sunlight.
Supporting Safe Food Production: Evaluation of Cleaning and Disinfection
For ensuring food safety and prevention of cross contamination, the conductance of
adequate disinfection and cleaning methods is of utmost importance. Disinfection and cleaning
involves the usage of chemicals, sanitizers, disinfectants or detergents especially in maintaining
the hygiene of food storage and food preparation areas and on kitchen surfaces or counters
(Maertens et al. 2017). Such methods and chemicals are microbicidal in nature and hence, have

19EAT AND STAY SAFE: MAGAZINE CONTENT
been deemed to be effective in ensuring food safety via prevention of microbial proliferation.
However, excessive usage of disinfectants and chemicals for cleaning may further aggravate the
prevalence of negative health consequences (Luyckx et al. 2017). Often such products are stored
in the same area as food items leading to cross contamination and negative health outcomes.
Likewise, cleaning agents such as acids, bleaches, ammonia, disinfectants or detergents have
been associated with harmful effects on the reproductive system along with increasing
susceptibility of asthma or chronic health conditions (Wirtanen 2015). Hence, despite the
effectiveness associated with cleaning and disinfection, such methods must be used only when
absolutely necessary considering their harmful health consequences. Likewise food grade
cleaners, stored separately must be adhered to, for prevention of chemical food contamination
and negative health outcomes (Martelli et al. 2017).
Pest Control in Food Premises: Assessment of Problems
Pesticides are used extensively for the purpose of repelling pests which may contaminate
stored food items, further resulting in food spoilage and negative health outcomes. Despite the
considerable advantages associated with food safety, there lie considerable shortcomings in the
usage of pesticides. Usage of excessive pesticides in food storage areas and near food
preparation centers, may result in cross contamination where the food items may harbor the
pesticides (Klatyik et al. 2017). Such chemicals may not be removed via washing further
resulting in cross contamination. Further, pesticides have been documented to cause hindrances
to human fertility, endocrine system and possible cancer as long term effects. Hence, considering
these problems, organic or natural, herb-based pesticides must be used coupled with limited
usage of their chemical counterparts (Karp et al. 2016)

20EAT AND STAY SAFE: MAGAZINE CONTENT
Hygiene Design and Construction of Food Premises
The administration of hygiene designed and construction of food premises is justified
since it will enhance staff cleaning of the food preparation environment, prevent the
accumulation of dirt, enable adherence to food hygiene standards, prevent pest intrusion and
ensure maintenance of required food temperatures (Purwantiningrum et al. 2018). As per
principles of hygiene design and construction, the food premises: must be made of materials
which will enable easy cleaning and disinfection, must contain adequate systems of waste
disposal and drainage, must have surfaces composed of easy to clean, food grade substances and
have adequate facilities for ventilation, lighting, pest control, hand washing, food storage,
equipment maintenance, food preparation and freezing or storage facilities – resulting in
maintenance of food safety and hygiene (Djekic et al. 2018).
Training as a Quality Assurance Mechanism: Justification
Despite establishment of adequate food hygiene principles, food contamination may still
prevail due to staff possessing inadequate levels of knowledge, education, training or awareness
on the need for safe food handling or the required steps to maintain the same. Hence, training
staff on the importance and strategies of food hygiene and safety will ensure the production of
safe food, resulting in prevention of contamination, administration of positive health outcomes
and hence, assurance of high standards of organizational quality (Webb and Morancie 2015).
Conclusion
Hence, to conclude, food organizations can ensure food safety and quality in food
production by adhering to adequate principles of temperature control, food storage, food hygiene
design and construction and appropriate pesticide and disinfectant usage.

21EAT AND STAY SAFE: MAGAZINE CONTENT

22EAT AND STAY SAFE: MAGAZINE CONTENT
References
André, S., Vallaeys, T. and Planchon, S., 2017. Spore-forming bacteria responsible for food
spoilage. Research in microbiology, 168(4), pp.379-387.
Angelos, J., Arens, A., Johnson, H., Cadriel, J. and Osburn, B., 2016. One Health in food safety
and security education: A curricular framework. Comparative immunology, microbiology and
infectious diseases, 44, pp.29-33.
Augustin, M.A., Riley, M., Stockmann, R., Bennett, L., Kahl, A., Lockett, T., Osmond, M.,
Sanguansri, P., Stonehouse, W., Zajac, I. and Cobiac, L., 2016. Role of food processing in food
and nutrition security. Trends in Food Science & Technology, 56, pp.115-125.
Betoret, E., Calabuig-Jiménez, L., Barrera, C. and Dalla Rosa, M., 2016. Sustainable Drying
Technologies for the Development of Functional Foods and Preservation of Bioactive
Compounds. In Sustainable Drying Technologies. InTech.
Brown, L.G., Hoover, E.R., Selman, C.A., Coleman, E.W. and Rogers, H.S., 2017. Outbreak
characteristics associated with identification of contributing factors to foodborne illness
outbreaks. Epidemiology & Infection, 145(11), pp.2254-2262.
Byrd‐Bredbenner, C., Cohn, M.N., Farber, J.M., Harris, L.J., Roberts, T., Salin, V., Singh, M.,
Jaferi, A. and Sperber, W.H., 2015. Food safety considerations for innovative nutrition solutions.
Annals of the New York Academy of Sciences, 1347(1), pp.29-44.
Callejón, R.M., Rodríguez-Naranjo, M.I., Ubeda, C., Hornedo-Ortega, R., Garcia-Parrilla, M.C.
and Troncoso, A.M., 2015. Reported foodborne outbreaks due to fresh produce in the United

23EAT AND STAY SAFE: MAGAZINE CONTENT
States and European Union: trends and causes. Foodborne pathogens and disease, 12(1), pp.32-
38.
Camargo, A.C., Woodward, J.J., Call, D.R. and Nero, L.A., 2017. Listeria monocytogenes in
food-processing facilities, food contamination, and human listeriosis: the Brazilian Scenario.
Foodborne pathogens and disease, 14(11), pp.623-636.
Chemat, F., Rombaut, N., Meullemiestre, A., Turk, M., Perino, S., Fabiano-Tixier, A.S. and
Abert-Vian, M., 2017. Review of green food processing techniques. Preservation,
transformation, and extraction. Innovative food science & emerging technologies, 41, pp.357-
377.
Djekic, I., Tomic, N., Smigic, N., Udovicki, B., Hofland, G. and Rajkovic, A., 2018. Hygienic
design of a unit for supercritical fluid drying–case study. British Food Journal, 120(9), pp.2155-
2165.
Dorta, E., González, M., Lobo, M.G. and Laich, F., 2016. Antifungal activity of mango peel and
seed extracts against clinically pathogenic and food spoilage yeasts. Natural product research,
30(22), pp.2598-2604.
Doyle, M.P., Erickson, M.C., Alali, W., Cannon, J., Deng, X., Ortega, Y., Smith, M.A. and
Zhao, T., 2015. The food industry's current and future role in preventing microbial foodborne
illness within the United States. Clinical Infectious Diseases, 61(2), pp.252-259.
Frega, N.G., Loizzo, M.R., Pacetti, D. and Lucci, P., 2016. Canning: Impact on Food Products
Quality Attributes. In Food Processing Technologies (pp. 41-60). CRC Press.

24EAT AND STAY SAFE: MAGAZINE CONTENT
Garayoa, R., Abundancia, C., Díez-Leturia, M. and Vitas, A.I., 2017. Essential tools for food
safety surveillance in catering services: On-site inspections and control of high risk cross-
contamination surfaces. Food control, 75, pp.48-54.
Gemechu, T., 2015. Review on lactic acid bacteria function in milk fermentation and
preservation. African Journal of Food Science, 9(4), pp.170-175.
Gong, Z.L., Bai, F., Ng’ambi, D., Shi, X.L. and Cao, H., 2018. Effect of extracellular conditions
on diarrheal Proteus mirabilis in vitro: a preliminary study on virulence of Proteus mirabilis from
a food poisoning in Shenzhen, China. International Journal of Infectious Diseases, 73, p.116.
Harris, J.K., Hawkins, J.B., Nguyen, L., Nsoesie, E.O., Tuli, G., Mansour, R. and Brownstein,
J.S., 2017. Using Twitter to Identify and Respond to Food Poisoning: The Food Safety STL
Project. Journal of public health management and practice: JPHMP, 23(6), pp.577-580.
Islam, M.N., Zhang, M. and Adhikari, B., 2017. Ultrasound-assisted freezing of fruits and
vegetables: design, development, and applications. In Global food security and wellness (pp.
457-487). Springer, New York, NY.
Jans, C., Mulwa Kaindi, D.W. and Meile, L., 2016. Innovations in food preservation in pastoral
zones. Rev Sci Tech, 35, pp.597-610.
Johler, S., Giannini, P., Jermini, M., Hummerjohann, J., Baumgartner, A. and Stephan, R., 2015.
Further evidence for staphylococcal food poisoning outbreaks caused by egc-encoded
enterotoxins. Toxins, 7(3), pp.997-1004.

25EAT AND STAY SAFE: MAGAZINE CONTENT
Karp, D.S., Moses, R., Gennet, S., Jones, M.S., Joseph, S., M'Gonigle, L.K., Ponisio, L.C.,
Snyder, W.E. and Kremen, C., 2016. Agricultural practices for food safety threaten pest control
services for fresh produce. Journal of applied ecology, 53(5), pp.1402-1412.
Klatyik, S., Darvas, B., Olah, M., MÖRTL, M., Takacs, E. and Szekacs, A., 2017. Pesticide
residues in spice paprika and their effects on environmental and food safety. Journal of Food &
Nutrition Research, 56(3).
Kouabenan, D.R. and Ngueutsa, R., 2016. Control beliefs and engagement in hygienic and safety
behaviours: the case of foodborne illness. International journal of environmental health
research, 26(4), pp.381-395.
Koutsoumanis, K.P. and Gougouli, M., 2015. Use of time temperature integrators in food safety
management. Trends in Food Science & Technology, 43(2), pp.236-244.
Kunadu, A.P.H., Ofosu, D.B., Aboagye, E. and Tano-Debrah, K., 2016. Food safety knowledge,
attitudes and self-reported practices of food handlers in institutional foodservice in Accra,
Ghana. Food Control, 69, pp.324-330.
Lee, H.K., Abdul Halim, H., Thong, K.L. and Chai, L.C., 2017. Assessment of food safety
knowledge, attitude, self-reported practices, and microbiological hand hygiene of food handlers.
International journal of environmental research and public health, 14(1), p.55.
Lung, H.M., Cheng, Y.C., Chang, Y.H., Huang, H.W., Yang, B.B. and Wang, C.Y., 2015.
Microbial decontamination of food by electron beam irradiation. Trends in Food Science &
Technology, 44(1), pp.66-78.

26EAT AND STAY SAFE: MAGAZINE CONTENT
Luyckx, K., Van Coillie, E., Dewulf, J., Van Weyenberg, S., Herman, L., Zoons, J., Vervaet, E.,
Heyndrickx, M. and De Reu, K., 2017. Identification and biocide susceptibility of dominant
bacteria after cleaning and disinfection of broiler houses. Poultry science, 96(4), pp.938-949.
Maertens, H., De Reu, K., Van Weyenberg, S., Van Coillie, E., Meyer, E., Van Meirhaeghe, H.,
Van Immerseel, F., Vandenbroucke, V., Vanrobaeys, M. and Dewulf, J., 2017. Evaluation of the
hygienogram scores and related data obtained after cleaning and disinfection of poultry houses in
Flanders during the period 2007 to 2014. Poultry science, 97(2), pp.620-627.
Maffei, D.F., Franco, B.D. and Schaffner, D.W., 2017. Antimicrobials and Food Preservation: A
Risk Assessment Approach. In Microbial Control and Food Preservation (pp. 413-422).
Springer, New York, NY.
Manning, L. and Soon, J.M., 2016. Food safety, food fraud, and food defense: a fast evolving
literature. Journal of food science, 81(4), pp.R823-R834.
Martelli, F., Lambert, M., Gosling, B., Callaby, R., Davies, R. and Smith, R.P., 2017. Results
from a study of the effect of enhanced cleaning and disinfection on Salmonella prevalence in
finisher pig building.
Mirza, S.K., Asema, U.K. and Kasim, S.S., 2017. To study the harmful effects of food
preservatives on human health. J. Med. Chem. Drug Discovery, 2, pp.610-616.
Năstase, G., Perez, P.A., Șerban, A., Dobrovicescu, A., Ștefănescu, M.F. and Rubinsky, B.,
2016. Advantages of isochoric freezing for food preservation: A preliminary analysis.
International Communications in Heat and Mass Transfer, 78, pp.95-100.

27EAT AND STAY SAFE: MAGAZINE CONTENT
Oldroyd, R.A., Morris, M.A. and Birkin, M., 2018. Identifying Methods for Monitoring
Foodborne Illness: Review of Existing Public Health Surveillance Techniques. JMIR public
health and surveillance, 4(2), p.e57.
Ortega‐Rivas, E., Perez‐Vega, S.B. and Salmeron, I., 2017. Impact of specific unit operations on
food‐borne microorganisms: curing, salting, extrusion, puffing, encapsulation, absorption,
extraction, distillation, and crystallization. Quantitative Microbiology in Food Processing:
Modeling the Microbial Ecology, pp.250-262.
Pinela, J., Antonio, A.L. and Ferreira, I.C., 2017. Methods combined with irradiation for food
preservation. In Food Irradiation Technologies (pp. 237-279).
Purwantiningrum, I., Widyhastuty, W., Christian, J. and Sari, N., 2018, March. Assessment of
good manufacturing practice for small scale food industry in Malang region, East Java,
Indonesia. In IOP Conference Series: Earth and Environmental Science (Vol. 131, No. 1, p.
012028). IOP Publishing.
Rawat, S., 2015. Food Spoilage: Microorganisms and their prevention. Asian Journal of Plant
Science and Research, 5(4), pp.47-56.
Ribes, S., Fuentes, A., Talens, P. and Barat, J.M., 2018. Prevention of fungal spoilage in food
products using natural compounds: a review. Critical reviews in food science and nutrition,
58(12), pp.2002-2016.
Sharif, Z.I.M., Mustapha, F.A., Jai, J., Yusof, N.M. and Zaki, N.A.M., 2017. Review on methods
for preservation and natural preservatives for extending the food longevity. Chemical
Engineering Research Bulletin, pp.145-153.

28EAT AND STAY SAFE: MAGAZINE CONTENT
Shinwari, K.J. and Rao, P.S., 2018. Stability of bioactive compounds in fruit jam and jelly during
processing and storage: A review. Trends in food science & technology, 75, pp.181-193.
Singh, S. and Shalini, R., 2016. Effect of hurdle technology in food preservation: a review.
Critical reviews in food science and nutrition, 56(4), pp.641-649.
Smigic, N., Djekic, I., Martins, M.L., Rocha, A., Sidiropoulou, N. and Kalogianni, E.P., 2016.
The level of food safety knowledge in food establishments in three European countries. Food
control, 63, pp.187-194.
Sousa, S.G., Delgadillo, I. and Saraiva, J.A., 2016. Human milk composition and preservation:
evaluation of high-pressure processing as a nonthermal pasteurization technology. Critical
reviews in food science and nutrition, 56(6), pp.1043-1060.
Thomas, M.K., Murray, R., Flockhart, L., Pintar, K., Fazil, A., Nesbitt, A., Marshall, B., Tataryn,
J. and Pollari, F., 2015. Estimates of foodborne illness–related hospitalizations and deaths in
Canada for 30 specified pathogens and unspecified agents. Foodborne Pathogens and Disease,
12(10), pp.820-827.
Webb, M. and Morancie, A., 2015. Food safety knowledge of foodservice workers at a university
campus by education level, experience, and food safety training. Food Control, 50, pp.259-264.
Wirtanen, G.L., 2015. Hygienic equipment design and problematic areas in cleaning and
disinfection of equipment surfaces. Eläinlääkäripäivät Luentokokoelma 2015, pp.276-278.
Woh, P.Y., Thong, K.L., Behnke, J.M., Lewis, J.W. and Zain, S.N.M., 2016. Evaluation of basic
knowledge on food safety and food handling practices amongst migrant food handlers in
Peninsular Malaysia. Food Control, 70, pp.64-73.