Magic™ Anti-Salmonella Monoclonal antibody, Clone N0022333

The U.S. Food and Drug Administration (FDA) conducted a sampling assignment in 2014 to ascertain the prevalence of Cronobacter spp. and Salmonella in the processing environment of facilities manufacturing milk powder. Cronobacter was detected in the environment of 38 (69%) of 55 facilities. The average prevalence of Cronobacter in 5,671 subsamples (i.e., swabs and sponges from different facility locations) was 4.4%. In the 38 facilities where Cronobacter was detected, the average prevalence of positive environmental subsamples was 6.25%. In 20 facilities where zone information of the sampling location was complete, Cronobacter was most frequently detected in zone 4, followed by zone 3, then zone 2, with zone 1 yielding the lowest percentage of positive samples. The prevalence of Cronobacter across the zones was statistically different (P < 0.05). There was no significant association between product type (i.e., lactose, whey products, buttermilk powder, and nonfat dried milk) and prevalence of Cronobacter in the facility. Salmonella was detected in the environment of three (5.5%) of the 55 facilities; all three facilities produced dried whey product. The overall prevalence of Salmonella in 5,714 subsamples was 0.16%. In facilities in which Salmonella was detected, the average prevalence was 2.5%. Salmonella was most frequently detected in zone 4, followed by zone 3. Salmonella was not detected in zone 1 or zone 2. The disparity between Salmonella and Cronobacter prevalence indicates that additional measures may be required to reduce or eliminate Cronobacter from the processing environment.

Among the non-thermal food technologies, high pressure processing (HPP) is currently the most widespread intervention in the juice industry. The study herein was conducted to challenge a wide range of pressure (401-599 MPa) and dwell time (87-313 s) in orange juice processing. The parameters were combined and targeted a minimum of 5-log cycle reductions in a cocktail for the pathogens of reference -Escherichia coliO157:H7,Salmonella entericaeListeria monocytogenes- inoculated into the juice. Eleven trials were carried out based on a central composite rotational design. All combinations of pressure and dwell time succeeded in reducing all pathogens.E. coliO157:H7 exhibited more resistance to HPP thanS. entericaandL. monocytogenes. The findings demonstrated that relatively low pressure (similar to 400 MPa) and short dwell time (similar to 200 s) can be successfully used to produce a safe orange juice.