Sodium metasilicate (SMS) is an alkaline antimicrobial approved by the U.S. Department of Agriculture for use in poultry processing and ready-to-eat poultry products. The objectives of this study were to determine the effectiveness of SMS against Salmonella enterica serovar Typhimurium in suspension and to elucidate the antimicrobial mechanism of action of SMS. Salmonella Typhimurium (ATCC 14028) was exposed to 0 (positive control), 0.5%, 1%, 2% (wt/vol) SMS and 0.1N NaOH (high pH) solutions for 1, 10, and 30min. The viability of Salmonella Typhimurium cells treated with different SMS concentrations and high pH was determined on selective and nonselective media and by staining with fluorescent propidium iodide (PI) and SYTO9 nucleic acid stains in combination with flow cytometry. Transmission electron microscopy of Salmonella Typhimurium cells was performed to observe the changes at the cellular level following exposure to SMS and high pH treatments. Treating Salmonella Typhimurium cells with SMS (as low as 0.5%) resulted in immediate inactivation of Salmonella with no detectable survivors. The breakage in membrane integrity and loss of cell viability was observed by PI uptake by cells treated with SMS with subsequent flow cytometry. Salmonella Typhimurium cells exposed to SMS and high pH appeared wrinkled, vacuolated, and lysed with their cytoplasmic material leaking into extracellular matrix on transmission electron micrographs. The findings from this study indicate that SMS acts on the cytoplasmic membrane and causes lysis of the cells and leakage of intracellular contents.

Sodium metasilicate (SMS) is a U.S. Department of Agriculture-approved antimicrobial for use in meat and poultry processing and has been known to be effective against various foodborne pathogens. However, its antimicrobial mechanism has not yet been revealed. In this study, we attempted to elucidate the mechanism by which SMS inactivates Listeria monocytogenes, a Gram-positive bacterial pathogen encountered commonly in ready-to-eat meat and poultry products. L. monocytogenes (Scott A) cells were treated with different concentrations of SMS (1.0, 2.0, 3.0, 4.0, 5.0, and 6.0% [wt/vol]) and compared with high pH treatment (0.1, 0.2, and 0.3N NaOH solutions) for 1, 10, and 30 min. SMS exhibited concentration and time effects on inactivation of L. monocytogenes. The effect of SMS on the membrane integrity and viability of L. monocytogenes was determined by use of propidium iodide (PI) and SYTO9 nucleic acid stains with subsequent flow cytometry. The breakage in membrane integrity was observed by uptake of PI by cells treated with SMS with subsequent flow cytometry. Ultrastructural changes from corresponding transmission electron micrographs further revealed the disruption in the cytoplasmic membrane and changes in the morphology of the cells treated with SMS and high pH. The results from flow cytometry experiment and transmission electron microscopy study indicated that following SMS treatment, the membrane integrity of L. monocytogenes was compromised leading to leakage of intracellular contents and subsequent cell death.

Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality.

Metabolomics has emerged as an important tool in many disciplines such as human diseases and nutrition, drug discovery, plant physiology and others. In food science, metabolomics has recently risen as a tool for quality, processing and safety of raw materials and final products. This article discusses the latest advances in food metabolomics from the discriminative, predictive, and informative approaches, as well as the typical methods used at each step of the metabolomic analysis.

Preface. PART I: CHARACTERIZATION OF FOOD SAFETY AND RISKS (edited by Joan Rose). Definition of Food Safety (R. Seward). Characterization of Food Hazards (R. Seward). Risk Analysis Frameworks for Chemical and Microbial Hazards (M. Coleman & H. Marks). Dose-Response Modeling for Microbial Risk (C. Haas). Exposure Assessment of Microbial Food Hazards (R. Whiting). Exposure and Dose Response Modeling for Food Chemical Risk Assessment (C. Winter). Economic Consequences of Foodborne Hazards (T. Roberts, et al.). PART II: FOOD HAZARDS: BIOLOGICAL (edited by LeeAnne Jackson). Prevalence of Foodbourne Pathogens (L. Jackson). Physiology and Survival of Foodbourne Pathogens in Various Food Systems (G. Rodrick & R. Schmidt). Characteristics of Biological Hazards in Foods (R. Bacon & J. Sofos). Contemporary Monitoring Methods (J. Chen). PART III: FOOD HAZARDS: CHEMICAL AND PHYSICAL (edited by Austin R. Long & G. Williams Chase). Hazards from Natural Origins (J. Specchio). Chemical and Physical Hazards Produced During Food Processing, Storage, and Preparation ( H. Rupp). Hazards Associated with Nutrient Fortification (A. Reid). Monitoring Chemical Hazards: Regulatory Information (D. Santiago). Hazards Resulting from Environmental, Industrial, and Agricultural Contaminants (S. Bhandari). PART IV: SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION (edited by Keith R. Schneider). Implementation of FSIS Regulatory Programs for Pathogen Reduction (P. Stolfa). Advances in Food Sanitation: Use of Intervention Strategies (J. Arnold). Use of Surveillance Networks (C. Hedberg). Hazard Analysis Critical Control Point (HACCP) (D. Newslow). PART V: FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION (edited by Barry G. Swanson). Food Plant Sanitation (H. Carsberg). Food Safety Control Systems in Food Processing (J. Feirtag & M. Velazquez). Food Safety and Innovative Food Packaging (M. Rooney). Safe Handling of Fresh-Cut Produce and Salads (D. Hentges). Good Manufacturing Practices: Prerequisites for Food Safety (B. Swanson). PART VI: FOOD SAFETY IN RETAIL FOODS (edited by Ronald H. Schmidt & Gary E. Rodrick). Commercial Food Service Establishments: The Principles of Modern Food Hygiene (R. Costa). Institutional Food Service Operations (R. Puckett). Food Service at Temporary Events and Casual Public Gatherings (D. Scott & R. Gravani). PART VII: DIET, HEALTH, AND FOOD SAFETY (edited by Mary K. Schmidl). Medical Foods (M. Schmidl & T. Labuza). Food Fortification (R. Turner). Sports Nutrition (J. Slavin). Dietary Supplements (C. Bartels & S. Miller). Functional Foods and Nutraceuticals (R. Schmidt & R. Turner). PART VIII: WORLD-WIDE FOOD SAFETY ISSUES (edited by Sara E. Valdes Martinez). International Organization for Standardization ISO 9000 and Related Standards (J. Surak). Impact of Food Safety on World Trade Issues (E. Lichtenberg). United States Import/Export Regulation and Certification (R. Lopez-Garcia). European Union Regulations with an Emphasis on Genetically Modified Foods (J. Blanchfield). FAO/WHO Food Standards Program: Codex Alimentarius (E. Mendez & J. Lupien). Index.

Total bacterial numbers were reduced three to four log cycles upon exposure of shell stock oysters to ionizing radiation ( 60Co) at 1.0, 2.0 and 5.0 kiloGrays. Vibrio vulnificus was detected in the non-irradiated control shell stock oysters, however, it was not detected in any of the shell stock after 1.0, 2.0 and 5.0 kiloGrays of exposure. The shelflife of irra- diated shell stock oysters and depurated oysters was also compared. Fifty percent of the irradiated oysters were dead within 12, 10 and 7 days at 1.0, 2.0 and 5.0 kiloGrays of exposure, respectively. In contrast, fifty percent of the depurated oysters were dead after 31 days. Cultures of virulent and avirulent Vibrio vulnificus in phosphate buffered saline were quite radiosensitive as no colony forming units could be detected after 0.5 kiloGray exposure. Résumé Le dénombrement bactérien a été réduit de trois à quatre cycles logarithmiques après exposition d'huîtres à une irradiation ionisante ( 60Co) de 1,0 ; 2,0 et 5,0 kiloGrays. Vibrio vulnificus est détecté dans les huîtres témoins non irradiées, mais il n'est plus détecté dans les huîtres irradiées après exposition à 1,0 ; 2,0 et 5,0 kiloGrays. La durée de conservation des huîtres irradiées a été comparée avec celle d'huîtres purifiées. 50 % des huîtres irra- diées meurent au bout de 12, 10 et 7 jours après exposition respectivement à 1,0 ; 2,0 et 5,0 kiloGrays. Par comparaison, 50 % des huîtres purifiées meurent au bout de 31 jours. Des cultures de Vibrio vulnificus virulent et non virulent en solution saline tamponnée phosphatée se sont avérées particulièrement radio-sensibles ; en effet aucune colonie n'a pu être détectée après exposition à 0,5 kiloGray.

Gymnodinium breve toxins were exposed to ozone treatment in both extracted form and in intact whole cells. Samples displayed a three log reduction in the total amount for toxin (PbTx-1, -2, -3, -5, -7 and -9) recovered after ten minutes as determined by HPLC analysis. Ozone effectively killed the red tide dinoflagellates when directly contacted ozone and when exposed in a pre-ozonated ASW environment. Both samples, when examined by light microscopy, displayed little difference between the direct and indirect ozone treatments. Reduction in toxin levels directly correlated with reduction of toxicity as observed using by a fish (prinodon variegatus) bioassay.

The text has 301 pages with many excellent figures and life cycle illustrations. There are 5 major divisions: The Nematodes, The Cestodea, The Trematodes, The Protozoa, and The Arthropods. Major parasites from each of the 5 divisions are discussed. A short historical account is given followed by the life cycle, pathogenicity, clinical disease, diagnosis, treatment, and prevention and control. Each major division also contains a concise section on parasites of minor medical importance.There are 3 appendices: procedures suggested for use in the examination of clinical specimens for parasitic infection, tables of drugs of parasitic infectious, and laboratory diagnostic methods. The index is very complete and useful to those not familiar with parasites.The book is easy to read in 2-column style and is attractively bound in hard cover. The photographs and drawings throughout the text are of high quality. The inclusion of the colored malaria plates is very useful.