Food Control

Thu, 11/07/2019 - 03:24
Author(s): Sophie Tongyu Wu, Susan R. Hammons, Rachel Silver, Jack A. Neal, Haley F. OliverAbstractFood safety climate and culture is an integral part of a healthy food safety system. While much research has been done on elements of food safety climate and culture, no data are available on their relationship with Listeria monocytogenes contamination at retail. We implemented a forty-four-question...
Wed, 11/06/2019 - 03:24
Author(s): Ozgur Golge, Bulent KabakAbstractThis report describes concentrations of deoxynivalenol (DON) and zearalenone (ZEA) in cereals and derived products collected in Turkey from 2015 to 2018. A total of 240 cereals and cereal products were analysed by high performance liquid chromatography coupled with photodiode array (HPLC-PDA) and fluorescence (HPLC-FLD) detectors. The analytical method...
Tue, 11/05/2019 - 03:25
Author(s): Haftom Kebede, Xiumin Liu, Jing Jin, Fuguo XingAbstractMycotoxins are toxic secondary metabolites produced by fungi belongs to the genera Aspergillus, Fusarium and Penicillium that are capable of contaminating different types of food and feed. Mycotoxins can cause serious health complications to both humans and animals due to the carcinogenic, mutagenic, teratogenic and...
Tue, 11/05/2019 - 03:25
Author(s): Khanh Hoang Nguyen, Arvid FrombergAbstractA GC/MS-MS method for determination of monochloropropanediol (MCPDEs) and glycidol (GEs) was developed, validated, and applied to analyze 60 infant formula and baby food products commercially available on the Danish market. The contaminants were quantifiable in almost all sample categories with the exception of fruit or vegetable based purees....
Tue, 11/05/2019 - 03:25
Author(s): Yaodi Zhu, Yangyang Ma, Jiaye Zhang, Miaoyun Li, Longgang Yan, Gaiming Zhao, Yanxia Liu, Yanyan ZhangAbstractIn this study, the effects of spices essential oils on the growth of C. perfringens were investigated. The in vitro inhibitory activities and minimum inhibitory concentrations (MIC) of different essential oils on C. perfringens were determined using the Oxford cup and two-fold...
Tue, 11/05/2019 - 03:25
Author(s): Annukka Vainio, Jenni Kaskela, Eerika Finell, Sari Ollila, Janne LundénAbstractThe publication of inspection grades at food establishments has been introduced as a way to inform consumers about restaurants' food safety levels. This two-part study explored consumers' perceptions and behavioural intentions raised by the Finnish food safety inspection report Oiva. The first part of the...
Sun, 11/03/2019 - 02:23
Author(s): Lichao Zhao, Xinrui Lv, Xiao Cao, Jingfeng Zhang, Xiaokui Gu, Haiyan Zeng, Li WangAbstractImmunomagnetic separation (IMS) is an effective method for specific enrichment and purification of target food-borne pathogens from complex food samples. To detect viable but non-culturable (VBNC) Vibrio parahaemolyticus (V. parahaemolyticus) with greater accuracy and sensitivity, we used an...
Sun, 11/03/2019 - 02:23
Author(s): Johanne Ellis-Iversen, Anne Mette Seyfarth, Helle Korsgaard, Valeria Bortolaia, Nanna Munck, Anders DalsgaardAbstractAntimicrobial resistance (AMR) genes, resistant bacteria and antimicrobial residues may be transferred to humans through consumption of fish and prawns raised in aquaculture. This study investigated AMR in E. coli and enterococci introduced to Denmark via prawns and...
Sun, 11/03/2019 - 02:23
Author(s): Thanh Mai Ha, Shamim Shakur, Kim Hang Pham DoAbstractPerception of food safety risk is formed through a complex process. This paper investigates the relationships among information acquisition about food incidents, institutional trust, and risk perception. Applying Structural Equation Modeling on the survey data from Hanoi, linkages among risk perceived of hazards, risk perceived of...
Sun, 11/03/2019 - 02:23
Author(s): Naiqing Lin, Kevin R. RobertsAbstractReports from the Center for Control Disease and Prevention suggest that approximately 61% of foodborne illnesses were attributed to improper food handling and is the leading cause of outbreaks in the foodservice industry. However, even when employees are trained in food safety, knowledge does not translate into improved practices on the job. Several...
Sun, 11/03/2019 - 02:23
Author(s): Anand Mohan, Anuj S. PurohitAbstractThis study was designed to assess the anti-Salmonella efficiency of pyruvic (PA) and succinic acid (SA) with or without oregano essential oil (EO) in different model systems. Three model systems were designed: 1). Salmonella Typhimurium (ST) cell in suspensions; 2). Cultured ST cells artificially inoculated on raw chicken; and 3). ST cells attached...
Sun, 11/03/2019 - 02:23
Author(s): Shifa Shiraz, Dorra Djebbi-Simmons, Mohammed Alhejaili, Kaleb Danos, Marlene Janes, Kathryn Fontenot, Wenqing XuABSTRACTAdverse weather such as flooding affects Louisiana strawberry production. Floodwater is an ideal medium for the growth of foodborne pathogens and may cause contamination of soil, water, and fresh produce. To evaluate the microbial safety of strawberries after flooding...
Sun, 11/03/2019 - 02:23
Author(s): Shuwen Wang, Rui Niu, Yamei Yang, Yun WangAbstractIn this study, the preparation and application of immunomagnetic chitosan particles for rapid extraction and effective detection of zearalenone (ZEN) in food samples were described. Magnetic particles were synthesized by solvothermal reduction and coating with chitosan to improve their stability and biocompatibility. Further...
Sun, 11/03/2019 - 02:23
Author(s): Lina Sheng, Xiaoye Shen, Mei-Jun ZhuAbstractSanitizers are commonly used in post-harvest interventions to reduce potential pathogen contamination of fresh produce (e.g., by reducing bacteria loads on fresh produce and avoiding cross-contamination via water). An appropriate non-pathogenic surrogate of Listeria monocytogenes is needed to verify the laboratory obtained antimicrobial...
Sun, 11/03/2019 - 02:23
Author(s): Lijing Ke, Penglan Zhang, Leiwen Xiang, Hailin Wang, Pingfan Rao, Shaoyun WangAbstractAs a possible human carcinogen, acrylamide has been in the highlights of the risk assessment of food. However, its actual health risk in the complicated food matrix is lack of convincing evidences. Foods are rich in micelles, with which acrylamide may have a strong interaction. This study set off to...
Sun, 11/03/2019 - 02:23
Author(s): Brisha Arulrajah, Belal J. Muhialdin, Mohammad Zarei, Hanan Hasan, Nazamid SaariAbstractKenaf seeds are a promising source of natural preservatives for food applications due to their potential as a substrate to generate peptides with high antibacterial activity. We sought to generate bioactive peptides with antibacterial activity from Kenaf seed proteins via lacto-fermentation. The...
Sun, 11/03/2019 - 02:23
Author(s): Adekemi Titilayo Adesulu-Dahunsi, Samuel Olatunde Dahunsi, Adeniyi OlayanjuAbstractFermented foods and beverages are mainly consumed by the indigenous people of Africa and other developing countries. Traditional fermentation is an age-long means of preserving perishable foods especially when other methods of preservation are not available and/or not consistent. The main beneficial...
Sun, 11/03/2019 - 02:23
Author(s): Hélène Licandro, Phu Ha Ho, Thi Kim Chi Nguyen, Awanwee Petchkongkaew, Hai Van Nguyen, Son Chu-Ky, Thi Viet Anh Nguyen, Da Lorn, Yves WachéAbstractFermented Asian foods have recently gained popularity, crossing from Asian communities to mainstream markets, in many western countries. However, less attention has been paid to the safety of these foods. In South-East Asia, fermented...
Fri, 11/01/2019 - 03:23
Author(s): Xianli Yang, Zhiyong Zhao, Yanglan Tan, Bo Chen, Changyan Zhou, Aibo WuAbstractThe co-occurrence of food contaminants has caught the public concern worldwide owing to their extensive distribution and the potential risk on human health. In this study, a total of 6471 samples of cereals and cereal-based products was collected from Shanghai between 2008 and 2011. The food contaminants co-...
Thu, 10/31/2019 - 03:23
Author(s): Xiaoying Zheng, Jialu Guo, Huishan Rao, Du Guo, Yixiao Huang, Yunfeng Xu, Sen Liang, Xiaodong Xia, Chao ShiAbstractCoenzyme Q0 (CoQ0) demonstrates antineoplastic and anti-inflammatory properties; however, its antimicrobial and antibiofilm activities against Vibrio parahaemolyticus have not been extensively examined. Thus, the aim of the current study was to investigate the...
Thu, 10/31/2019 - 03:23
Author(s): Yaqing Sun, Shimin WuAbstractPolycyclic aromatic hydrocarbon (PAH) analysis in oily matrices is a great challenge that needs improvements both in efficiency and environmental sustainability. In this study, a method based on QuEChERS and gas chromatography-quadrupole tandem mass spectrometry (GC-QqQ-MS) was established. The method was based on EMR-Lipid as the dispersed solid phase...
Thu, 10/31/2019 - 03:23
Author(s): Junxin Zhao, Ting Peng, Shibo Liang, Maomao Ma, Zheling Zeng, Ping Yu, Deming Gong, Shuguang DengAbstractThe application of dodecyl gallate (DG) is limited due to its poor stability and water-solubility. A new compound of DG microencapsulated with methyl-β-cyclodextrin (MβCD), MβCD-DG was produced, and the inhibition effects of MβCD-DG against three common foodborne pathogens (...
Sun, 10/27/2019 - 03:31
Author(s): Jingwen Gao, Karl R. MatthewsAbstractThis study investigated the antimicrobial efficacy of the water-soluble photosensitizer curcumin (PSC) on liquid media and chicken skin. The water-soluble PSC showed strong absorption at 410 nm, and the light-emitting diode (LED) used to activate PSC had strong emission at 430 nm with power density of 107 W/m2. Listeria monocytogenes (3 isolates)...
Sat, 10/26/2019 - 03:31
Author(s): Sika Abrokwah, Bernard Ekumah, Francis Kwame AbrokwahAbstractPatronage of bottled water in Ghana has increased over the years as a more hygienic source of drinking water. This shift has however resulted in increased generation of waste bottles without any formal regulated management system to handle them sustainably. This has encouraged an informal system which involves the retrieval...
Sat, 10/26/2019 - 03:30
Author(s): Jitender P. Dubey, Dolores E. Hill, Valsin Fournet, Diane Hawkins-Cooper, Camila K. Cerqueira-Cézar, Fernando H.A. Murata, Shiv K. Verma, Oliver C.H. Kwok, Surabhi Rani, Jorrell Fredericks, Brandon Adams, Jeffrey L. Jones, Ryan E. Wiegand, Yuqing Ying, Miao Guo, Chunlei Su, Abani K. PradhanAbstractIn a national survey of fresh, unfrozen, American pasture-raised lamb and pork, the...
Sat, 10/26/2019 - 03:30
Author(s): Birgitta Maria Kunz, Felicitas Wanko, Sabine Kemmlein, Arnold Bahlmann, Sascha Rohn, Ronald MaulAbstractMycotoxin contamination is a well-known problem in grains, nuts, and oilseeds. Similarly, grain legumes (pulses) are affected by fungal infections and, consequently, the formation of mycotoxins as well. However, only little data on mycotoxin occurrence exists for this commodity and...
Thu, 10/24/2019 - 03:29
Author(s): Han Chen, Valeria Martínez, Yaohua FengAbstractConsumers trust health professionals (doctors, nurses, dietitians, and physicians) for food safety information. However, in the U.S., half health professionals are not confident with their food safety knowledge, and less than half of the health professionals provide food safety education to their patients. Little information on health...
Sun, 10/20/2019 - 03:28
Author(s): Ömer Akineden, Tobias Wittwer, Katrin Geister, Madeleine Plötz, Ewald UsleberAbstractA novel nucleic acid lateral flow immunoassay (NALFIA) system for Cronobacter (C.) sakazakii and C. malonaticus is based on amplification of the rpoB gene in the presence of a heterobifunctional, Cronobacter-specific DNA probe. Partial degradation of this probe during amplification is then detected by...
Sun, 10/20/2019 - 03:28
Author(s): Cathrine F. Kure, Lars Axelsson, Mats Carlehög, Ingrid Måge, Merete R. Jensen, Askild HolckAbstractSalmonella and Campylobacter represent the two most commonly reported zoonoses in EU and cause a significant health burden. The effects of a prototype steam treatment system (Deconizer) on reduction of aerobic bacteria, Salmonella Enteritidis and Campylobacter jejuni on chicken carcasses...
Sun, 10/20/2019 - 03:28
Author(s): Annie von Eyken, Swaroopini Ramachandran, Stéphane BayenAbstractPlastic-related chemicals (PRCs) are commonly reported in a variety of foods as a result of (i) the initial contamination of the plant or the animal used to produce food, (ii) contamination during food processing or (iii) chemical migration from food contact materials. These contaminants may affect the organoleptic...
Sun, 10/20/2019 - 03:28
Author(s): Eun Bi Jeon, Man-Seok Choi, Ji Yoon Kim, Kwang Soo Ha, Ji Young Kwon, Sung Hyeon Jeong, Hee Jung Lee, Yeoun Joong Jung, Ji-Hyoung Ha, Shin Young ParkAbstractThis study investigated the effects of thermal treatment (70, 80, and 90 °C for 5, 10, and 20 min) on the titers of human norovirus (HuNoV) GII.4, a dominant genotype in fresh mussels using propidium monoazide (PMA) pretreatment...
Sun, 10/20/2019 - 03:28
Author(s): Sophie Tongyu Wu, Susan R. Hammons, Jingjin Wang, Clara Assisi, Brittany DiPietro, Haley F. OliverAbstractReady-to-eat (RTE) deli meats sliced at retail are predicted to cause 83% of deli meat-associated listeriosis cases annually. While Listeria monocytogenes is commonly found in delis, environmental prevalence varies by store (0–40%). A deep clean sanitation standard operating...
Sat, 10/19/2019 - 03:28
Author(s): Yifei Chen, Qiwu Wen, Shan Chen, Du Guo, Yunfeng Xu, Sen Liang, Xiaodong Xia, Baowei Yang, Chao ShiAbstractCronobacter sakazakii is a foodborne bacterial pathogen with resistance to a wide range of stress conditions. Here, we investigated the effects of thymoquinone (TQ) on the environmental and antibiotic stress tolerance of C. sakazakii. After determining the subinhibitory...
Thu, 10/03/2019 - 03:28
Author(s): Runze Huang, Haiqiang ChenAbstractFresh produce has been identified as the transmission vehicle for many foodborne illness outbreaks every year. They could be contaminated by pathogens at any point within the farm-to-fork food chain. Washing is often used to remove dirt and pathogens on fresh produce. Moreover, an effective decontamination method is required for wash water to prevent...
Thu, 10/03/2019 - 03:28
Author(s): Sunjung M. Chung, Rosalee S. HellbergAbstractThe presence of <1% of an undeclared species in ground meat is generally thought to be indicative of cross-contamination as opposed to intentional mislabeling; however, this has not been experimentally tested. The objective of this study was to quantify the effects of poor sanitation on the cross-contamination of animal species in ground...
Sun, 09/29/2019 - 03:20
Author(s): Xueke Li, Qiaoying Ming, Rui Cai, Tianli Yue, Yahong Yuan, Zhenpeng Gao, Zhouli WangAbstractThe pollution of heavy metals in fruit juice is still increasing and becoming a significant food safety issue worldwide nowadays. In this work, twelve strains of lactic acid bacteria (LAB) were evaluated for the biomass and their capability to adsorb Cd2+ and Pb2+. One strain of LAB capable of...
Sun, 09/29/2019 - 03:20
Author(s): Tanya Christidis, Matt Hurst, Wallis Rudnick, Katarina D.M. Pintar, Frank PollariAbstractSalmonella is one of the leading causes of gastro-enteric disease in Canada, second only to Campylobacter. The mean exposure of Salmonella measured in cells ingested per person per day, from 15 transmission routes, including foodborne, animal contact and waterborne routes, was estimated for Canada...
Sun, 09/29/2019 - 03:20
Author(s): Sulaiman F. Aljasir, Catherine Gensler, Lang Sun, Dennis J. D'AmicoAbstractCheeses made from unpasteurized milk are preferred by many consumers for their complex flavors and aromas among other attributes. However, the potential presence and survival of foodborne pathogens remain a concern. There is, therefore, a need for developing practical and science-based preventive strategies to...
Sat, 09/28/2019 - 03:20
Author(s): Tiah Ghostlaw, Maria G. Corradini, Wes Autio, Amanda J. KinchlaAbstractThe Produce Safety Rule, part of the Food Safety Modernization Act, mandates zero detectable generic Escherichia coli for certain agriculture wash water applications: hand-washing, food-contact surface washing, or any water which directly contacts produce, including ice. This requirement emphasizes the need to...
Sat, 09/28/2019 - 03:20
Author(s): Xiaojuan Yang, Qingping Wu, Jiahui Huang, Shi Wu, Jumei Zhang, Ling Chen, Xianhu Wei, Yingwang Ye, Yu Li, Juan Wang, Tao Lei, Liang Xue, Rui Pang, Youxiong ZhangAbstractRaw vegetables have been associated with numerous foodborne Salmonella outbreaks; however, there is little epidemiological or molecular data on Salmonella contaminants of raw vegetables in China. Here, we investigated...
Sat, 09/28/2019 - 03:20
Author(s): Luigi Iannetti, Diana Neri, Gino Angelo Santarelli, Giuseppe Cotturone, Michele Podaliri Vulpiani, Romolo Salini, Salvatore Antoci, Gabriella Di Serafino, Elisabetta Di Giannatale, Francesco Pomilio, Stefano MessoriAbstractStress factors and poor animal welfare can increase the susceptibility of food-producing animals to diseases, posing microbial risks to consumers. Animal welfare...
Sat, 09/28/2019 - 03:20
Author(s): J. Ho, R. Prosser, M. Hasani, H. Chen, B. Skanes, W.D. Lubitz, K. WarrinerAbstractChlorpyrifos is a widely used insecticide in apple production but there are concerns that residues ingested by consumers can lead to chronic neurological conditions. In the following, a method based on Advanced Oxidation Process (AOP) was validated for the degradation of chlorpyrifos on apples and...
Sat, 09/28/2019 - 03:20
Author(s): Anil Kumar Anal, Giorgia Perpetuini, Awanwee Petchkongkaew, Reasmey Tan, Sylvie Avallone, Rosanna Tofalo, Hai Van Nguyen, Son Chu-Ky, Phu Ha Ho, Thanh Tam Phan, Yves WachéAbstractSouth-East Asia is well-known for traditionally fermented foods. However, these products are generally still produced at small scale following traditional procedures. Nowadays, consumers are particularly aware...
Sat, 09/28/2019 - 03:19
Author(s): Rami H. Al-Rifai, Karima Chaabna, Thomas Denagamage, Walid Q. AlaliAbstractFood contamination with non-typhoidal Salmonella enterica (NTS) is common in the Middle East and North Africa (MENA) region. A systematic review and meta-analysis were conducted to summarize available data on the overall regional and national-specific NTS prevalence in food products in this region. Published...
Mon, 09/23/2019 - 03:20
Author(s): Joseph K. Adu, Dzakadzie Fafanyo, Emmanuel Orman, Isaac Ayensu, Cedric D.K. Amengor, Samuel KwofieAbstractThe study is undertaken as a quality assurance exercise, to investigate the quality of milling plates available on the market by evaluating the metals released from them into food products in contact with them during comminution. Two locally manufactured and one imported milling...
Mon, 09/23/2019 - 03:20
Author(s): A.K. Anal, Y. Waché, V. Louzier, R. Laurent, F. Mens, S. Avalllone, W. Mahakarnchanakul, P. Udompijitkul, C. Tantikitti, T.B.T. Nguyen, P.P. Thao, T.M.T. Nguyen, H.M.X. Nguyen, K. Thong, H. Seingheng, G. Schleining, L.F. Linder, M.-L. Scippo, A. GuidiAbstractThe Asifood project is a capacity building project in the field of higher education involving collaboration among thirteen...
Mon, 09/23/2019 - 03:20
Author(s): Kati Väkeväinen, Jessica Hernández, Anna-Inkeri Simontaival, Patricia Severiano-Pérez, Gloria Díaz-Ruiz, Atte von Wright, Carmen Wacher-Rodarte, Carme Plumed-FerrerAbstractMaize is staple food in Central and Latin America, Southern and Eastern Africa, and fermentation processes are widely used to improve food safety and quality. Atole agrio is a typical Mexican fermented maize beverage...
Sun, 09/22/2019 - 03:20
Author(s): Yuanyuan Hui, Bini Wang, Rong Ren, Aiqing Zhao, Fuxin Zhang, Shuanghong Song, Yaping HeAbstractIt is very essential and meaningful for detection and quantitation of aflatoxin in food and agricultural commodities to establish a rapid and accurate detection method. Herein, a novel electrochemical aptasensor for sensitive and selective detection of aflatoxin B1 (AFB1) was successfully...
Sun, 09/22/2019 - 03:20
Author(s): Hilary M. Tobin, Saurabh R. Lele, Catherine N. Cutter, Ramaswamy C. Anantheswaran, Luke F. LaBordeAbstractIndustrial food slicing equipment that is difficult to clean and sanitize can become a reservoir of Listeria monocytogenes. Some commercial mushroom slicing operations have attempted to manage cross-contamination risks by periodically immersing detachable slicer heads in heated...
Sun, 09/22/2019 - 03:20
Author(s): Sophie Tongyu Wu, John Burnett, Jingjin Wang, Susan R. Hammons, Deklin R. Veenhuizen, Haley F. OliverAbstractWe designed and implemented a comprehensive survey of facilities, management practices, and cleaning and sanitizing frequencies in 30 United States grocery retail produce departments to evaluate Listeria monocytogenes control strategies. Produce department managers completed the...

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