國立虎尾科技大學 |

Determination of Factors Influencing Microbial Food Safety Risks of Additive Manufacturing and 3D Printing of Food.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	Determination of Factors Influencing Microbial Food Safety Risks of Additive Manufacturing and 3D Printing of Food./
Author:	Hamilton, Allyson N.
Description:	1 online resource (211 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 85-12, Section: B.
Contained By:	Dissertations Abstracts International85-12B.
Subject:	Food science. -
Online resource:	click for full text (PQDT)
ISBN:	9798382791685

Determination of Factors Influencing Microbial Food Safety Risks of Additive Manufacturing and 3D Printing of Food.
Hamilton, Allyson N.

Determination of Factors Influencing Microbial Food Safety Risks of Additive Manufacturing and 3D Printing of Food. - 1 online resource (211 pages)

Source: Dissertations Abstracts International, Volume: 85-12, Section: B.

Thesis (Ph.D.)--University of Arkansas, 2024.

Includes bibliographical references

The burgeoning field of 3D food printing introduces opportunities for customizing the physicochemical properties of food, offering tailored solutions in color, shape, and texture. Despite its potential, the implications of this technology on food safety, particularly the efficacy of manufacturer-recommended cleaning protocols for stainless steel food ink capsules, the transferability of pathogens from a contaminated food ink capsule into the food ink based on macronutrient composition of the food, and the impact of storage conditions on pathogen viability, have not been thoroughly investigated. This dissertation provides a comprehensive analysis of these aspects, focusing on the control of foodborne pathogens and the survival of pathogens in 3D printed foods under various conditions. Through a series of experiments, this study evaluates the effectiveness of different cleaning methods-manual washing (MW), dishwasher speed cycle (DSC), and dishwasher heavy cycle (DHC)-Salmonella Typhimurium, Listeria monocytogenes, and a human norovirus surrogate, Tulane virus, in scenarios mimicking real-life usage with various soil matrices. The findings reveal that soil composition and cleaning protocol significantly affect the reduction of pathogen loads. The DHC emerged as the most effective cleaning method, substantially reducing pathogen presence, while the study also highlights the importance of capsule placement within the dishwasher for optimizing cleanliness and minimizing food safety risks. Additionally, the research delves into the macromolecular composition of food inks and its impact on pathogen transfer rates from capsules to printed food. A notable discovery was that complex food ink mixtures resulted in lower pathogen transfer rates compared to single-component food inks, suggesting that the matrix composition can influence food safety risks in 3D printed foods. The investigation extends to examining the survival of pathogens and a norovirus surrogate under various storage conditions-temperature, duration, and method (pre- vs. post-printing). The study uncovers minimal differences in the survival rates of bacterial pathogens across different conditions, indicating that storage method and temperature might play a less critical role for low water activity foods such as a protein cookie food ink. However, significant reductions in Tulane virus in the protein cookie food ink were observed under specific conditions, providing crucial insights for the development of guidelines for the safe handling and storage of 3D printed foods. The findings communicated within this dissertation underscore the complexity of ensuring food safety in the context of 3D food printing. It highlights that depending on the step in the 3D food printing process, various factors, including the soil matrix, cleaning protocol, capsule placement, food ink composition, and storage conditions, significantly influence the cleanability of capsules and the viability of foodborne pathogens.. These insights are invaluable for consumers, restaurants, the food industry, and regulatory bodies, as they navigate the challenges of implementing 3D food printing technologies safely. By advancing understanding of these critical factors, this research will contribute to the formulation of best practices and guidelines that promote the safe use of 3D food printers, thereby enhancing consumer safety in this innovative field.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798382791685Subjects--Topical Terms:

1179759
Food science.
Subjects--Index Terms:

3D food printerIndex Terms--Genre/Form:

554714
Electronic books.

Determination of Factors Influencing Microbial Food Safety Risks of Additive Manufacturing and 3D Printing of Food.
LDR:04871ntm a22004097 4500 001 1152461
005 20241203090601.5
006 m o d
007 cr mn ---uuuuu
008 250605s2024 xx obm 000 0 eng d
020 $a 9798382791685
035 $a (MiAaPQ)AAI31148258
035 $a AAI31148258
040 $a MiAaPQ $b eng $c MiAaPQ $d NTU
100 1 $a Hamilton, Allyson N. $3 1479461
245 1 0 $a Determination of Factors Influencing Microbial Food Safety Risks of Additive Manufacturing and 3D Printing of Food.
264 0 $c 2024
300 $a 1 online resource (211 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
500 $a Source: Dissertations Abstracts International, Volume: 85-12, Section: B.
500 $a Advisor: Gibson, Kristen E.
502 $a Thesis (Ph.D.)--University of Arkansas, 2024.
504 $a Includes bibliographical references
520 $a The burgeoning field of 3D food printing introduces opportunities for customizing the physicochemical properties of food, offering tailored solutions in color, shape, and texture. Despite its potential, the implications of this technology on food safety, particularly the efficacy of manufacturer-recommended cleaning protocols for stainless steel food ink capsules, the transferability of pathogens from a contaminated food ink capsule into the food ink based on macronutrient composition of the food, and the impact of storage conditions on pathogen viability, have not been thoroughly investigated. This dissertation provides a comprehensive analysis of these aspects, focusing on the control of foodborne pathogens and the survival of pathogens in 3D printed foods under various conditions. Through a series of experiments, this study evaluates the effectiveness of different cleaning methods-manual washing (MW), dishwasher speed cycle (DSC), and dishwasher heavy cycle (DHC)-Salmonella Typhimurium, Listeria monocytogenes, and a human norovirus surrogate, Tulane virus, in scenarios mimicking real-life usage with various soil matrices. The findings reveal that soil composition and cleaning protocol significantly affect the reduction of pathogen loads. The DHC emerged as the most effective cleaning method, substantially reducing pathogen presence, while the study also highlights the importance of capsule placement within the dishwasher for optimizing cleanliness and minimizing food safety risks. Additionally, the research delves into the macromolecular composition of food inks and its impact on pathogen transfer rates from capsules to printed food. A notable discovery was that complex food ink mixtures resulted in lower pathogen transfer rates compared to single-component food inks, suggesting that the matrix composition can influence food safety risks in 3D printed foods. The investigation extends to examining the survival of pathogens and a norovirus surrogate under various storage conditions-temperature, duration, and method (pre- vs. post-printing). The study uncovers minimal differences in the survival rates of bacterial pathogens across different conditions, indicating that storage method and temperature might play a less critical role for low water activity foods such as a protein cookie food ink. However, significant reductions in Tulane virus in the protein cookie food ink were observed under specific conditions, providing crucial insights for the development of guidelines for the safe handling and storage of 3D printed foods. The findings communicated within this dissertation underscore the complexity of ensuring food safety in the context of 3D food printing. It highlights that depending on the step in the 3D food printing process, various factors, including the soil matrix, cleaning protocol, capsule placement, food ink composition, and storage conditions, significantly influence the cleanability of capsules and the viability of foodborne pathogens.. These insights are invaluable for consumers, restaurants, the food industry, and regulatory bodies, as they navigate the challenges of implementing 3D food printing technologies safely. By advancing understanding of these critical factors, this research will contribute to the formulation of best practices and guidelines that promote the safe use of 3D food printers, thereby enhancing consumer safety in this innovative field.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2024
538 $a Mode of access: World Wide Web
650 4 $a Food science. $3 1179759
650 4 $a Microbiology. $3 591510
650 4 $a Agricultural engineering. $3 1148660
653 $a 3D food printer
653 $a Dishwasher
653 $a Listeria monocytogenes
653 $a Salmonella enterica
653 $a Storage
653 $a Tulane virus
655 7 $a Electronic books. $2 local $3 554714
690 $a 0359
690 $a 0410
690 $a 0539
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a University of Arkansas. $b Food Science. $3 1437758
773 0 $t Dissertations Abstracts International $g 85-12B.
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31148258 $z click for full text (PQDT)