Food Research International

Sun, 11/22/2020 - 06:09
Author(s): Yongpeng Guo, Lihong Zhao, Qiugang Ma, Cheng Ji Aflatoxins are toxic secondary metabolites mainly produced by Aspergillus fungi, posing high carcinogenic potency in humans and animals. Dietary exposure to aflatoxins is a global problem in both developed and developing countries especially where there is poor regulation of their levels in food and feed. Thus, academics have been...
Wed, 11/11/2020 - 06:11
Peanuts in China are heavily contaminated with aflatoxin, which pose a threaten to human health. To compare the dietary exposure risk of aflatoxins (AFT) in peanuts and peanut oil in different areas of China, the spatial distribution of AFT contamination levels in peanuts and peanut oil from different areas was analyzed. The dietary exposure was calculated by simple distributed risk assessment...
Wed, 11/04/2020 - 06:12
Author(s): Carla Martins, Duarte Torres, Carla Lopes, Daniela Correia, Ana Goios, Ricardo Assunção, Paula Alvito, Arnau Vidal, Marthe De Boevre, Sarah De Saeger, Carla Nunes Deoxynivalenol (DON), an enteropathogenic mycotoxin produced by Fusarium species, is usually associated with adverse health outcomes such as gastrointestinal diseases and immunotoxicity. To estimate DON exposure of the...
Wed, 11/04/2020 - 06:12
Author(s): Tassiana Ramires, Natalie Rauber Kleinubing, Mariana Almeida Iglesias, Helena Reissig Soares Vitola, Adriana Souto Pereira Núncio, Isabela Schneid Kroning, Gustavo Marçal Schmidt Garcia Moreira, Ângela Maria Fiorentini, Wladimir Padilha da Silva Sushi is a ready-to-eat (RTE) food prepared from raw or cooked fish that is widely consumed worldwide. Listeria monocytogenes is the foodborne...
Thu, 10/15/2020 - 06:20
Author(s): Magaly Rodríguez-Saavedra, Dolores González de Llano, M. Victoria Moreno-Arribas Craft beer is more susceptible to microbial spoilage because it does not have a pasteurization or filtration process, with lactic acid bacteria (LAB) being the most common beer spoilage microorganism. The aim of this study was to isolate LAB in a craft brewery and their characterization from a food safety...
Wed, 10/07/2020 - 06:11
Author(s): Farhat Rashid, Yiwen Bao, Zaheer Ahmed, Jen-Yi Huang Fenugreek is a good source of galactomannan, however, conventional methods for its extraction are generally time-consuming and have relatively low recovery rates. In this study, we applied high voltage atmospheric cold plasma (HVACP) as a pretreatment and investigated its effects on galactomannan extraction from dry fenugreek seeds...
Wed, 10/07/2020 - 06:11
Author(s): Rodrigo Lira de Oliveira, Vinícius Luís Vilela dos Santos, Marcos Fellipe da Silva, Tatiana Souza Porto β-fructofuranosidase (FFase) from Aspergillus tamarii URM4634 was immobilized covalently in chitosan beads. It was characterized biochemically, studied in terms of kinetic and thermodynamic parameters, and applied on conversion of sucrose for invert sugar production in a packed bed...
Thu, 10/01/2020 - 06:19
Author(s): Stefani Machado Lopes, Danielle Carmo da Silva, Eduardo César Tondo Cured egg yolk is a novel gastronomic preparation, which a salt and sugar mixture gradually diffuses into the egg yolk, promoting its solidification from the exterior to the inner parts and greatly concentrates fat and flavor. This study was undertaken to analyze the effect of curing and its association with heat...
Tue, 09/08/2020 - 06:16
Author(s): Gabriela Guimarães Carvalho, Aline Parolin Calarga, Josie Roberta Teodoro, Murilo Mariz Queiroz, Carlos A. Astudillo-Trujillo, Carlos Emilio Levy, Marcelo Brocchi, Dirce Yorika Kabuki Cronobacter spp. are opportunistic pathogens that cause serious infections, especially in infants, elderly, and immunocompromised people. Dehydrated infant foods are the main vehicle associated with...
Sun, 09/06/2020 - 06:10
Author(s): Alberto Garre, Alejandro Acosta, Juan D. Reverte-Orts, Paula M. Periago, Alejandro Díaz-Morcillo, Arturo Esnoz, Juan L. Pedreño-Molina, Pablo S. Fernández Microwave processing can be a valid alternative to conventional heating for different types of products. It enables a more efficient heat transfer in the food matrix, resulting in higher quality products. However, for many food...
Thu, 08/06/2020 - 06:17
Author(s): Manisha Gautam, Shivani Katoch, Rakesh Kumar Chahota Macrotyloma uniflorum (Lam.) Verdc. (family Fabaceae) is traditionally important pulse used for kidney stone degradation, cold, cough, asthma and in bronchial issues. It is well reported for the antilithiatic activity and nutritional profiling but no attempt has been made to find out the mechanism and nutrient responsible for the...
Wed, 07/22/2020 - 06:09
Author(s): Marta Clemente-Carazo, Guillermo Cebrián, Alberto Garre, Alfredo Palop Heterogeneity in the response of microbial cells to environmental conditions is inherent to every biological system and can be very relevant for food safety, potentially being as important as intrinsic and extrinsic factors. However, previous studies analyzing variability in the microbial response to thermal...
Wed, 07/15/2020 - 06:09
Author(s): Ermolaos Ververis, Reinhard Ackerl, Domenico Azzollini, Paolo Angelo Colombo, Agnès de Sesmaisons, Céline Dumas, Antonio Fernandez-Dumont, Lucien Ferreira da Costa, Andrea Germini, Tilemachos Goumperis, Eirini Kouloura, Leonard Matijevic, Gabriela Precup, Ruth Roldan-Torres, Annamaria Rossi, Roman Svejstil, Emanuela Turla, Wolfgang Gelbmann The European Food Safety Authority (EFSA) has...
Sat, 07/11/2020 - 06:11
Author(s): Fernanda B. Campagnollo, Amin Mousavi Khaneghah, Liliana L. Borges, Melina A. Bonato, Yadolah Fakhri, Caio B. Barbalho, Ricardo L.C. Barbalho, Carlos H. Corassin, Carlos A.F. Oliveira The aflatoxins are hepatotoxic and carcinogenic metabolites produced by Aspergillus species during growth on crop products. In this regard, a systematic review to collect the quantitative data regarding...
Sun, 06/28/2020 - 06:09
Author(s): Rayane Stephanie Gomes de Freitas, Elke Stedefeldt In the face of the COVID-19 pandemic, the commercial restaurant sector is struggling to organize itself. Resilience is crucial for a system to be able to respond adequately to events of this magnitude, and is aimed at the recovery and adaptation of the concerned sector in view of the adversities. In the commercial restaurant sector,...
Sat, 06/27/2020 - 06:10
Author(s): Ahmed Tabarani, Abdellah Zinedine, Nourredine Bouchriti, El Hassane Abdennebi Previous studies reported the contamination of cereals products with OTA in Morocco. Given bread, pasta and semolina are staple consumed food in the country, this study aims to assess the OTA exposure levels for the adult consumers in the country through cereal derivatives intake, by using a deterministic...
Thu, 06/18/2020 - 06:10
Author(s): Sholeem Griffin, Owen Falzon, Kenneth Camilleri, Vasilis Valdramidis The dairy industry is of great importance to the European economy contributing towards € 8.7 billion of the total trade surplus. Caprine and ovine milk amount to 3.1% of the 152 million tonnes of milk produced in Europe, 95% of which is transformed into dairy products such as cheese. These cheeses are mostly produced...
Sun, 06/14/2020 - 06:07
Author(s): G.Y.Y. Faria, M.M. Souza, J.R.M. Oliveira, C.S.B. Costa, M.P. Collares, C. Prentic The effect of the glow discharge cold plasma pretreatment (CPT) was investigated on the ultrasound-assisted extraction (UAE) of phenolic compounds from sea asparagus Salicornia neei. The extract was applied in dry fermented sausage (Italian salami). Thermal extraction methods demand a long processing...
Thu, 06/11/2020 - 06:10
Author(s): Monica Gallo, Lydia Ferrara, Armando Calogero, Domenico Montesano, Daniele Naviglio In recent years, the concept of food has undergone a radical transformation to the point of attributing to foods, in addition to their nutritional and sensorial properties, an important role in maintaining health and psycho-physical well-being and in the prevention of certain diseases. However, foods...
Wed, 06/10/2020 - 06:07
Author(s): Alexandra Lianou, George-John E. Nychas, Konstantinos P. Koutsoumanis The inherent differences in microbial behavior among identically treated strains of the same microbial species, referred to as “strain variability”, are regarded as an important source of variability in microbiological studies. Biofilms are defined as the structured multicellular communities with complex architecture...
Wed, 06/10/2020 - 06:07
Author(s): Cibeli Viana, Juliana Líbero Grossi, Mallu Jagnow Sereno, Ricardo Seiti Yamatogi, Luciano dos Santos Bersot, Douglas Ruben Call, Luís Augusto Nero Pork products are important sources of foodborne non-typhoidal Salmonella in Brazil where antibiotics are commonly used throughout the pork production process and this has the potential to selectively favor antibiotic-resistant strains. We...
Wed, 06/10/2020 - 06:07
Author(s): Yun Fan, Jiaju Qiao, Zhaoxin Lu, Zhiyang Fen, Yang Tao, Fengxia Lv, Haizhen Zhao, Chong Zhang, Xiaomei Bie In a food-processing environment, bacterial cells often adhere to surfaces and form biofilms to protect themselves from external adverse influences. Our study aimed to identify the influence of environmental factors and cell properties on Listeria monocytogenes biofilm formation....
Sun, 06/07/2020 - 06:07
Author(s): Rajni Chauhan, Niharika Singh, Gaurav Kumar Pal, Gunjan Goel Cronobacter sakazakii is an emerging foodborne pathogen, causing life-threatening infections in newborns and premature infants. Cronobacter spp. can survive under difficult processing conditions thereby contaminate the Powdered Infant Formula (PIF) during the manufacture process. Infantile infections are associated with the...
Thu, 06/04/2020 - 03:34
Author(s): Alberto Garre, Marcel H. Zwietering, Heidy M.W. den Besten Variability is inherent in biology and also substantial for microbial populations. In the context of food safety risk assessment, it refers to differences in the response of different bacterial strains (between-strain variability) and different cells (within-strain variability) to the same condition (e.g. inactivation treatment...
Wed, 06/03/2020 - 03:35
Author(s): Marcella Malavolti, Susan J. Fairweather-Tait, Carlotta Malagoli, Luciano Vescovi, Marco Vinceti, Tommaso Filippini Lead is a highly toxic heavy metal released into the environment after natural and anthropogenic activities. Excluding populations in occupations where there is possible lead contamination, food is the major source of human exposure. In this study, we determined lead...
Thu, 05/07/2020 - 03:31
Author(s): Mario González-Angulo, Charlien Clauwers, Rania Harastani, Carole Tonello, Isabel Jaime, Jordi Rovira, Chris W. Michiels Bacterial spores survive high pressure processing (HPP). Group II Clostridium botulinum is an obligate anaerobe spore-forming pathogen that can produce the botulinum neurotoxin under refrigeration. This study assessed nontoxigenic type E C. botulinum and Group II...
Thu, 04/30/2020 - 03:33
Author(s): Vijay K. Juneja, Marangeli Osoria, Uma Tiwari, Xinran Xu, Chase E. Golden, Sudarsan Mukhopadhyay, Abhinav Mishra The aim of this study was to examine the efficacy of lauric arginate (LAE, 1000 ppm – 3000 ppm) as an assisting tool to reduce starved Listeria monocytogenes population in ground beef following sous-vide processing at different temperatures (55-62.5°C). Ground beef mixed...
Fri, 04/03/2020 - 03:22
Author(s): C. Martins, A. Vidal, M. De Boevre, S. De Saeger, C. Nunes, D. Torres, A. Goios, C. Lopes, P. Alvito, R. Assunção Martins Human biomonitoring is an important tool to assess human exposure to chemicals, contributing to describe trends of exposure over time and to identify population groups that could be under risk. Aflatoxins are genotoxic and carcinogenic food contaminants causing...
Wed, 03/25/2020 - 03:21
Author(s): Jingya Qian, Mi Zhang, Chunhua Dai, Shuhao Huo, Haile Ma Pulsed magnetic field (PMF) is an emerging non-thermal decontamination technology. The lack of research on microbial inactivation mechanisms restricts the wide application of PMF. In this study the effect of PMF on the gene expression level of Listeria monocytogenes (L. monocytogenes) was evaluated to explore the inactivation...
Thu, 03/05/2020 - 03:24
Author(s): S.T. Narenderan, S.N. Meyyanathan, B. Babu A wide variety of pesticides have been used in agriculture to increase the yield, quality and extend the storage life of crops. However, the use of pesticide has been increased now a day due to the ever-increasing population and rapid urbanization. The continuous uses of these pesticides have resulted in contamination of the environment, crops...
Thu, 03/05/2020 - 03:24
Author(s): Fabíola Ayres Cacciatore, Michelle Dalmás, Caroline Maders, Henrique Ataíde Isaía, Adriano Brandelli, Patrícia da Silva Malheiros Carvacrol is a natural antimicrobial capable of inhibiting several microorganisms. The encapsulation of this compound may increase its stability, water solubility and provide controlled release. In this study, carvacrol encapsulated into nanoliposomes (NLC)...
Thu, 02/27/2020 - 03:40
Author(s): Slađana Žilić, Işıl Gürsul Aktağ, Dejan Dodig, Milomir Filipović, Vural GökmenDue to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. However, according to our study, cereal species and their varieties have different potential for the formation of acrylamide in biscuits...
Wed, 02/26/2020 - 03:23
Author(s): HyeLim Choi, Bo Kyoung Hwang, Bong-Soo Kim, Sang Ho ChoiOutbreaks of food poisoning due to the consumption of contaminated beef from fast-food chains are becoming more frequent. Pathogen contamination in beef influences its spoilage as well as the development of foodborne illness. Thus, the influence of pathogen contamination on beef microbiota should be analyzed to evaluate food...
Sun, 02/23/2020 - 03:25
Author(s): Duried AlwazeerAbstractThere are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of food products. Some of these factors are commonly considered by food processors such as the temperature, water activity, pH, dissolved oxygen and chemical composition, while others are less considered such as the...
Mon, 02/10/2020 - 03:41
Author(s): Rafaela C. Baptista, Heber Rodrigues, Anderson S. Sant'AnaAbstractThe present work aimed to evaluate the frequency of seafood consumption by the Brazilian population, the safety practices during seafood handling and preservation as well as to evaluate the consumers’ perception on the risks associated with these foods. A total of 962 respondents responded to a survey divided into three...
Sat, 02/08/2020 - 03:23
Author(s): Silvia Guillén, María Marcén, Pilar Mañas, Guillermo CebriánAbstractIn this work the resistance of 15 strains belonging to 11 serovars of Salmonella enterica subsp. enterica to several different environmental stresses (acid, hydrogen peroxide, NaCl and heat) and non-thermal food preservation technologies (HHP, PEF, UV) was determined and compared. Results obtained showed that...
Sat, 02/08/2020 - 03:23
Author(s): O.G.G. Almeida, U.M. Pinto, C.B. Matos, D.A. Frazilio, V.F. Braga, M.R. von Zeska-Kress, E.C.P. De MartinisAbstractCocoa fermentation is a spontaneous process shaped by a variable microbial ecosystem which is assembled due to cross-feeding relationship among yeasts and bacteria, resulting in a synchronized microbial succession started by yeasts, followed by lactic acid bacteria (LAB)...
Sat, 02/08/2020 - 03:23
Author(s): Rafaela de Melo Tavares, Danilo Augusto Lopes da Silva, Anderson Carlos Camargo, Ricardo Seiti Yamatogi, Luís Augusto NeroAbstractListeria monocytogenes harbor different virulence factors, with a highly heterogeneous distribution between distinct lineages and serotypes. The Listeria Pathogenicity Island 3 (LIPI-3), mainly described in lineage I, encodes for Listeriolysin S (LLS), a...
Sat, 02/08/2020 - 03:23
Author(s): Siyuan Zhou, Tony Jin, Shiowshuh Sheen, Guohua Zhao, LinShu Liu, Vijay Juneja, Kit YamAbstractChlorine dioxide (ClO2) is an effective disinfectant used in the sanitization of fresh produce. Glucono delta-lactone (GDL), widely used as an acidifier during food processing, can be partially hydrolyzed to become a weak acid—gluconic acid under chemical equilibrium upon dissolution...
Sat, 02/08/2020 - 03:23
Author(s): Mei Ji, Hai Du, Yan XuAbstractp-Cresol (PC) is a potential off-flavor and carcinogenic compound that affects food flavor and safety. However, controlling the production of PC when making fermented food is hindered by a lack of knowledge of the microbial diversity and the growth requirements of the microbiota that produce PC. To address this, the present study used three media with...
Sat, 02/08/2020 - 03:23
Author(s): Foteini F. Parlapani, Ilario Ferrocino, Sofia Michailidou, Anagnostis Argiriou, Serkos A. Haroutounian, Lambros Kokokiris, Kalliopi Rantsiou, Ioannis S. BoziarisAbstractBacterial communities and Volatile Organic Compounds (VOCs) profile of deepwater rose shrimp (Parapenaeus longirostris) stored at 0 °C (ice) and 4 °C were investigated using 16S amplicon based sequencing and Solid phase...
Wed, 02/05/2020 - 03:24
Author(s): Wanxia Sun, Tianmei Sun, Xiang Wang, Qing Liu, Qingli DongAbstractA quantitative probabilistic model was developed to estimate the concentration of Listeria monocytogenes in cooked meat products based on presence/absence data and an assumed zero-inflated distribution, i.e. zero-inflated Poisson (ZIP) or zero-inflated Poisson lognormal (ZIPL) distribution. The performance of these two...
Mon, 02/03/2020 - 03:23
Author(s): Sabrina de Oliveira Garcia, Karen Vanessa Marimón Sibaja, Wesclen Vilar Nogueira, Ana Carla Penteado Feltrin, Diean Fabiano Alvares Pinheiro, Maristela Barnes Rodrigues Cerqueira, Eliana Badiale Furlong, Jaqueline Garda-BuffonAbstractThe aim of this study was to evaluate the action of the commercial peroxidase (POD) enzyme (Armoracia rusticana) on the simultaneous degradation of...
Sun, 02/02/2020 - 03:23
Author(s): Debora Raquel Gomes de Castro, Josiana Moreira Mar, Laiane Santos da Silva, Kalil Araújo da Silva, Edgar Aparecido Sanches, Jaqueline de Araújo Bezerra, Sueli Rodrigues, Fabiano A.N. Fernandes, Pedro Henrique CampeloAbstractThe aim of this paper was to evaluate the effect of cold plasma excitation frequency on camu-camu juice processing. Different levels of frequency (200, 420, 583,...
Thu, 01/23/2020 - 03:23
Author(s): Zhiwei Li, Wenjuan Ma, Wanning Li, Yifeng Ding, Yu Zhang, Qile Yang, Jia Wang, Xiaohong WangAbstractSalmonella is a foodborne pathogen constantly threating public health. The widespread use of antibiotics and globalization of the food industry result in rapid growth of drug-resistance. Eggs contaminated by multidrug-resistant (MDR) Salmonella are one of the riskiest factors of...
Sun, 01/19/2020 - 03:22
Author(s): Elaine Porto, Elenilson G. Alves Filho, Lorena Mara A. Silva, Thatyane Vidal Fonteles, Ronnyely Braz Reis do Nascimento, Fabiano A.N. Fernandes, Edy Sousa de Brito, Sueli RodriguesAbstractIn this study, the effect of plasma and ozone processing on the quality of coconut water was evaluated. For ozone processing, the samples were submitted to different ozone loads and temperatures. For...
Thu, 01/09/2020 - 03:39
Author(s): Rayane Stephanie Gomes de Freitas, Elke StedefeldtAbstractDespite efforts at various levels, foodborne diseases are an extremely relevant global public health issue. This letter emphasizes the differences between the hygienist approach and the concept of sanitary risk in order to stimulate insights for researchers and decision-makers on the necessary changes in the working, training,...
Thu, 01/09/2020 - 03:39
Author(s): Hoang Minh Duc, Hoang Minh Son, Hazel Pang Shu Yi, Jun Sato, Pham Hong Ngan, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa MiyamotoAbstractSalmonella Enteritidis, Salmonella Typhimurium, and Escherichia coli O157:H7 are the most important foodborne pathogens, causing serious food poisoning outbreaks worldwide. Bacteriophages are increasingly considered as novel antibacterial agents to...
Tue, 12/31/2019 - 03:41
Author(s): Ailian Zhou, Yifang Cao, Donggen Zhou, Shuangfang Hu, Wanjing Tan, Xinglong Xiao, Yigang Yu, Xiaofeng LiAbstractCronobacter sakazakii is a common foodborne pathogen that can tolerate various stress conditions. Acidic environment is a common stress condition encountered by bacteria in food processing and gastrointestinal digestion, including both inorganic and organic acids. In order to...
Sat, 12/28/2019 - 03:23
Author(s): Martina Šrajer Gajdošik, Uroš Andjelković, Dajana Gašo-Sokač, Hrvoje Pavlović, Olga Shevchuk, Tamara Martinović, James Clifton, Marija Begić, Djuro JosićAbstractProteomic analysis of foodborne pathogen Listeria monocytogenes after treatment with three disinfectants based on ammonium salts of pyridoxal oxime (POD) reveal perturbation of cellular processes. These inhibitors caused...

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