UNASSIGNED: There are no microbiological regulatory limits for viruses in animal feed and feed ingredients.
UNASSIGNED: A performance objective (PO) was proposed in this study to manufacture a spray-dried porcine plasma (SDPP) batch absent of any infectious viral particles. The PO levels of -7.0, -7.2, and -7.3 log TCID50/g in SDPP were estimated for three batch sizes (10, 15, and 20 tons).
UNASSIGNED: A baseline survey on the presence of porcine epidemic diarrhea virus (PEDV) in raw porcine plasma revealed a concentration of -1.0 ± 0.6 log TCID50/mL as calculated using a TCID50-qPCR derived standard curve. The mean African swine fever virus (ASFV) concentration in raw plasma was estimated to be 0.6 log HAD50/mL (0.1-1.4, 95% CI) during a pre-clinical scenario (collected from asymptomatic and undetected viremic pigs). Different processing scenarios (baseline: spray-drying + extended storage) and baseline + ultraviolet (UV) radiation were evaluated to meet the PO levels proposed in this study. The baseline and baseline + UV processing scenarios were >95 and 100% effective in achieving the PO for PEDV by using different batch sizes. For the ASFV in SDPP during a pre-clinical scenario, the PO compliance was 100% for all processing scenarios evaluated. Further research is needed to determine the underlying mechanisms of virus inactivation in feed storage to further advance the implementation of feed safety risk management efforts globally.

Methicillin-resistant Staphylococcus aureus (MRSA) may cause difficult-to-treat infections in dairy cattle. One possible route of MRSA transmission into calves is via the feeding of contaminated waste milk. We tested the heat resistance of 17 MRSA strains isolated from German dairy farms in colostrum and raw milk in a laboratory approach. Heating colostrum or raw milk at 60 °C for 30 min eliminated all viable MRSA in the milk, provided the MRSA inoculation rate is low (103 cfu mL-1). In contrast, raw milk highly inoculated with MRSA (106 cfu mL-1) required a holding time of at least 30 min at 70 °C to fully eliminate MRSA from it. However, quantitative analysis showed that a heat treatment for 10 min at 60 °C already significantly reduced the number of viable MRSA in highly inoculated raw milk. Heating colostrum and raw milk above 60 °C may destroy immunoglobulins which are crucial for the calf\'s health. Therefore, we suggest that colostrum and raw milk that is to be fed to calves on MRSA-positive dairy farms is heated at 60 °C for at least 10 min to reduce the likelihood of transmitting MRSA. In addition, the 60 °C heat-treated colostrum/raw milk should be fed to the calves as soon as possible to avoid re-growth of viable MRSA.

Tomato brown rugose fruit virus (ToBRFV) is a contact-transmitted tobamovirus affecting many tomato growing regions of the world. This study investigated the effects of different glasshouse surfaces on the survival of the virus; the efficacy of different disinfectants; and heat treatment against ToBRFV (surfaces included steel, aluminium, hard plastic, polythene, glass and concrete). A bioassay followed by ELISA was used to check virus viability. ToBRFV survived for at least 7 days on all surfaces tested and on some for at least 6 months. The virus survived for over two hours on hands and gloves. Hand washing was shown to be unreliable for the removal of the virus. Glutaraldehyde and quaternary ammonium compound disinfectants were effective at one hour on all surfaces. Some other disinfectants were effective at one hour of contact time, on all surfaces except concrete. Sodium hypochlorite was partially effective against ToBRFV, even on concrete. A 5 min soak of plastic trays in water at 90 °C was effective at denaturing ToBRFV; however, 5 min at 70 °C was not. Heating infected sap showed the thermal inactivation point to be 90 °C, confirming the hot water treatment results and showing that deactivation was due to the heat treatment and not a washing effect of the water.

Inactivation is a crucial step in the production of postbiotics, with thermal inactivation being the prevailing method employed. Nevertheless, the impact of thermal treatment on bioactivity and chemical composition remains unexplored. The objective of this study was to assess the influence of heating temperature on the antioxidant, anti-inflammatory properties and the chemical composition of ET-22 and BL-99 postbiotics. The findings revealed that subjecting ET-22 and BL-99 to thermal treatment ranging from 70 °C to 121 °C for a duration of 10 min effectively deactivated them, leading to the disruption of cellular structure and release of intracellular contents. The antioxidant and anti-inflammatory activity of ET-22 and BL-99 postbiotics remained unaffected by mild heating temperatures (below 100 °C). However, excessive heating at 121 °C diminished the antioxidant activity of the postbiotic. To further investigate the impact of thermal treatments on chemical composition, non-targeted metabolomics was conducted to analyze the cell-free supernatants derived from ET-22 and BL-99. The results revealed that compared to mild inactivation at temperatures below 100 °C, the excessive temperature of 121 °C significantly altered the chemical profile of the postbiotic. Several bioactive components with antioxidant and anti-inflammatory properties, including zomepirac, flumethasone, 6-hydroxyhexanoic acid, and phenyllactic acid, exhibited a significant reduction in their levels following exposure to a temperature of 121 °C. This decline in their abundance may be associated with a corresponding decrease in their antioxidant and anti-inflammatory activities. The cumulative evidence gathered strongly indicates that heating temperatures exert a discernible influence on the properties of postbiotics, whereby excessive heating leads to the degradation of heat-sensitive active constituents and subsequent diminishment of their biological efficacy.

There is a growing interest in using models to predict foodborne pathogen inactivation as a way to validate or verify preventive controls. Unlike liquid foods, solid, low water activity foods (LWAF) are heterogenous in composition and structure and do not transfer heat uniformly. Using models constructed from one food to predict pathogen inactivation on another LWAF is complex and may not always be possible, even if the foods have similar composition. Using models constructed from inactivation kinetics of three foodborne pathogens and a surrogate from vacuum-steam-pasteurized (72 and 82 °C) whole macadamia nuts and dried apricot halves, 3-log reductions were predicted for the same pathogens and foods of reduced size. Model fits (First-order, Weibull, and Gompertz) were significantly impacted by the food type regardless of particle size. Despite the foods being identical in composition with particle size as the only altered characteristic, best-fit models accurately predicted the 3-log reductions only 50% of the time, but the surrogate inactivation models provided conservative predictions for pathogen reductions, highlighting that a surrogate\'s model may be a suitable tool for predicting pathogen reduction on LWAFs.

A study was conducted to validate a simulated traditional crust pepperoni pizza baking process to control Shiga toxin-producing Escherichia coli (STEC) and to determine the heat resistance characteristics of STEC in pizza dough. Pizza dough and pepperoni slices were inoculated with 7 strains STEC cocktail and baked at 500°F (260°C) for 12 min using a conventional kitchen oven followed by 15 min of ambient air cooling. The mean internal temperature of the pizza reached 209.32 ± 1.94°F by the end of 12 min of baking and dropped to 137.90 ± 2.88°F after the 15 min ambient air cooling. The aw and pH of the traditional crust pizza did not alter significantly during the baking process. The STEC population decreased by >5 log CFU/g in traditional crust pizza after 12 min of baking. Where pepperoni slices were used as a source of STEC introduction, a reduction of >6.5 log CFU/g was observed. The D-values of STEC cocktail in pizza dough at 55, 58, 61°C were 49.5 ± 4.10, 15.3 ± 0.68, and 2.8 ± 0.31 min, respectively. The z-value of STEC was 4.8 ± 0.16°C. This study validated that a typical traditional crust pizza baking process with ~209°F internal temperature for at least 12 min will result in 5 log reductions in STEC population.

This project was undertaken to determine the kinetic parameters of thermal inactivation of Listeria monocytogenes on pecans, macadamia nuts, and sunflower seeds subjected to heat treatments simulating industry processes. Five strains were grown in nonselective medium, mixed, and resuspended before inoculating macadamia nuts, pecans, and sunflower seeds (6 to 9 Log CFU/g). Redried inoculated pecans and macadamia nuts were heated in an oven at a temperature range of 90 to 140°C. Unshelled sunflower seeds were heated in sunflower seed oil. The thermal inactivation was determined by measuring viable cell counts using standard microbiological methods. Average count data were fit to the log-linear model, and thermal-death kinetics were calculated. On pecans, the viable Listeria counts were reduced by 3 and 3.5 Log CFU/g after 40 min at 110°C and 8 min at 140°C, respectively. On macadamia nuts, the L. monocytogenes population was reduced by 5 Log CFU/g after 20 min at 120°C. Unshelled sunflower seeds were subjected to heat treatment via a hot-oil bath. On sunflower seeds, >7 Log CFU/g reductions were observed after 15 min at 120°C. The thermal resistance (D value) for inactivation on pecans at 140°C was 3.1 min and on macadamia nuts at 120°C was 4.4 min. The inactivation of L. monocytogenes was influenced by the kind of nut or seed. These results suggest that L. monocytogenes has a relatively high thermal tolerance. The findings from this study will contribute to the assessment of the effectiveness of heat treatment for control of this pathogen on nuts and seeds. IMPORTANCE Listeria monocytogenes is a major concern for the food industry in ready-to-eat (RTE) foods. In recent years, large-scale recalls have occurred with contaminated sunflower seeds and macadamia nuts that triggered product withdrawals. These events stress the importance of understanding Listeria\'s ability to survive heat treatments in these low-water activity foods. Nuts and seeds are subjected to a variety of thermal treatments typically referred as roasting. To date, no listeriosis outbreak has been linked to nuts and seeds, but the recent recognition that this pathogen can be detected in commercial products stresses the need for research on thermal treatments. The characterization of heat inactivation kinetics at temperatures typically used during roasting processes will be very beneficial for validation studies. This manuscript reports inactivation rates of L. monocytogenes strains inoculated onto macadamia nuts, sunflower seeds, and pecan halves subjected to temperatures between 90 and 140°C.

Epidemiological studies based on statistical methods indicate inverse correlations between virus lifetime and both (i) daily mean temperature and (ii) diurnal temperature range (DTR). While thermodynamic models have been used to predict the effect of constant-temperature surroundings on virus inactivation rate, the relationship between virus lifetime and DTR has not been explained using first principles. Here, we model the inactivation of viruses based on temperature-dependent chemical kinetics with a time-varying temperature profile to account for the daily mean temperature and DTR simultaneously. The exponential Arrhenius relationship governing the rate of virus inactivation causes fluctuations above the daily mean temperature during daytime to increase the instantaneous rate of inactivation by a much greater magnitude than the corresponding decrease in inactivation rate during nighttime. This asymmetric behavior results in shorter predicted virus lifetimes when considering DTR and consequently reveals a potential physical mechanism for the inverse correlation observed between the number of cases and DTR reported in statistical epidemiological studies. In light of the ongoing COVID-19 pandemic, a case study on the effect of daily mean temperature and DTR on the lifetime of SARS-CoV-2 was performed for the five most populous cities in the United States. In Los Angeles, where mean monthly temperature fluctuations are low (DTR ≈ 7 °C), accounting for DTR decreases predicted SARS-CoV-2 lifetimes by only 10%; conversely, accounting for DTR for a similar mean temperature but larger mean monthly temperature fluctuations in Phoenix (DTR ≈ 15 °C) decreases predicted lifetimes by 50%. The modeling framework presented here provides insight into the independent effects of mean temperature and DTR on virus lifetime, and a significant impact on transmission rate is expected, especially for viruses that pose a high risk of fomite-mediated transmission.

Tahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to Salmonella outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on Salmonella inactivation in undiluted and diluted tahini during thermal treatment and storage. Results showed that the Weibull model was more suitable to describe the thermal inactivation behavior of S. montevideo CICC21588 in two kinds of tahini than the first-order model. Inactivation curves were concave-upward in undiluted tahini but concave-downward in diluted tahini. During storage of undiluted tahini, 3% oregano oil caused extra 1.44 or 0.80 log CFU/g reductions after 7 days at 25 °C or 4 °C compared to the control and 0.5% citric acid caused an extra reduction of 0.75 log CFU/g after 7 d at 4 °C. For diluted tahini, 2-3% oregano oil and 0.4-0.5% ε-polylysine reduced more populations compared to undiluted tahini. These antimicrobials all inhibited the growth of S. montevideo during 24 h at 25 °C and ε-polylysine had the best effect. Furthermore, these antimicrobials enhanced the Salmonella inactivation in diluted tahini during thermal treatment, and there was less of a synergistic effect of thermal and antimicrobials in undiluted tahini due to less sublethal injured cells caused by heat. This study may provide useful information for Salmonella inactivation in tahini.

Polyelectrolytes currently play an increasingly important role in antivirus therapy. Antiviral activity towards influenza virus, measles virus, herpes simplex virus type 1, and cytomegalovirus was demonstrated for the 6000 Da polyelectrolyte polyallylamine. A nontoxic polyallylamine concentration of 30 µM at which the compound retains its antiviral effect towards measles and influenza viruses but lacks any toxic effect on human cells was previously determined. It is well known, at the same time, that simultaneous virus exposure to physical environmental factors and chemical substances causes a more significant decrease in virus infectivity. Temperature is among these physical factors since thermal exposure causes virus inactivation. Analysis of virus thermal inactivation parameters is of high practical importance when it comes to the development of vaccines against influenza virus and to the study of how virus particles infectivity decreases on various surfaces. In this view, the study of kinetic and thermodynamical characteristics of influenza virus thermal inactivation in the presence of the antiviral preparation polyallylanime is of particular interest. The paper reports that thermal inactivation of influenza virus in the temperature range of 38-60°C in the presence of polyallylamine follows the first-order reaction kinetics. Thermodynamic parameters of influenza virus thermal inactivation evidence that influenza virus surface proteins are involved in the inactivation process as a result of their interaction with polyallylamine. The obtained results show that polyallylamine may be used to accelerate thermal inactivation of the influenza virus.