Food Research International

Fri, 03/05/2021 - 06:07
Author(s): Xiaoying Han, Yuanhui Liu, Juxin Yin, Min Yue, Ying Mu The global burden of foodborne diseases is substantial and foodborne pathogens are the major cause for human illnesses. In order to prevent the spread of foodborne pathogens, detection methods are constantly being updated towards rapid, portable, inexpensive, and multiplexed on-site detection. Due to the nature of the small size...
Fri, 03/05/2021 - 06:07
Author(s): Haiyan Zeng, Chengsi Li, Dandan Luo, Jumei Zhang, Yu Ding, Moutong Chen, Xiaojuan Yang, Tao Lei, Shi Wu, Qinghua Ye, Rui Pang, Qihui Gu, Qingping Wu Cronobacter spp. are important foodborne pathogens that are a threat to people of all ages, but especially neonates and infants. Bacteriophages are biological agents that are potentially useful for the control of foodborne pathogens....
Fri, 03/05/2021 - 06:07
Author(s): Kenny C.S. Ribeiro, Nathalia M. Coutinho, Marcello R. Silveira, Ramon S. Rocha, Henrique S. Arruda, Gláucia Maria Pastore, Roberto P.C. Neto, Maria Inês B. Tavares, Tatiana C. Pimentel, Paulo Henrique F. Silva, Mônica Q. Freitas, Erick A. Esmerino, Marcia Cristina Silva, Maria Carmela K.H. Duarte, Adriano G. Cruz This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15...
Sat, 02/20/2021 - 06:17
Author(s): Ga-Lam Cho, Jae-Won Ha The aim of this study was to evaluate the synergistic antimicrobial effect of xenon light (XL) and citric acid (CA) combination against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on spinach leaves and determine the effect of XL-CA combination on quality of spinach leaves. The XL-CA combined treatment for 8 min synergistically...
Thu, 02/11/2021 - 06:17
Author(s): Adriana Raquel Persson da Silva, Maria Helena Pelegrinelli Fungaro, Josué José Silva, Ligia Manoel Martins, Marta Hiromi Taniwaki, Beatriz Thie Iamanaka Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic, teratogenic and carcinogenic properties, produced by several species of Aspergillus, mainly those belonging to the A. section Circumdati and A. section Nigri. Although this...
Sun, 02/07/2021 - 06:07
Author(s): Mohsen Gavahian, Chaitanya Sarangapani, NN Misra Pesticide and agrochemical residues in food and water are among hazardous chemicals that are associated with adverse health effects. Consequently, technologies for pesticide abatement in food and water remain in focus. Cold plasma is an emerging decontamination technology, that is being increasingly explored for the abatement of...
Sun, 02/07/2021 - 06:07
Author(s): Songtao Du, I-Hsuan Chen, Alana MacLachlan, Yuzhe Liu, Tung-shi Huang, Zhongyang Cheng, Pengyu Chen, Bryan A. Chin Foodborne illnesses caused by pathogens on fresh produce remain one of the most critical food safety problems the world faces. The recalls of pasta salad in 2018 and pre-cut melons in 2019 imply current methods in identifying the source of pathogens and outbreak prevention...
Sun, 02/07/2021 - 06:07
Author(s): Yingyu Liu, Jindou Jiang, Abdelaziz Ed-Dra, Xiaomeng Li, Xianqi Peng, Lining Xia, Qingyong Guo, Gang Yao, Min Yue Salmonella is a major foodborne pathogen worldwide, causing serious cases of morbidity and mortality due to the consumption of contaminated foods. Animal-borne foods were considered the main source of transferring Salmonella to humans; however, route surveillance by genomic...
Wed, 02/03/2021 - 06:07
Author(s): Eun Bi Jeon, Man-Seok Choi, Ji Yoon Kim, Eun Ha Choi, Jun Sup Lim, Jinsung Choi, Kwang Soo Ha, Ji Young Kwon, Sang Hyeon Jeong, Shin Young Park This study investigated the antiviral effects of floating electrode-dielectric barrier discharge (FE-DBD) plasma treatment (1.1 kV, 43 kHz, N2 1.5 m/s, 5–30 min) against human norovirus (HuNoV) GII.4 in Jogaejeotgal Infectivity was assessed...
Wed, 01/27/2021 - 06:07
Author(s): Tássia Henrique Nievierowski, Flávio Fonseca Veras, Rafaela Diogo Silveira, Bruna Dachery, Karolina Cardoso Hernandes, Fernanda Cortez Lopes, Edegar Scortegagna, Claudia Alcaraz Zini, Juliane Elisa Welke Dehydration of grapes has been used in various regions of the world to produce special wines, aiming to add value to oenological products. Post-harvest dehydration in rooms may be...
Sun, 01/24/2021 - 06:07
Author(s): Z. Wang, H.J. van der Fels-Klerx, A. G. J. M. Oude Lansink, HJ (Ine) van der Fels-Klerx Food safety monitoring is essential for hazard identification in food chain, but its application may be limited due to costly analytical methods and (inefficient) sampling procedures. The objective of this study was to design cost-effective monitoring schemes for food safety contaminants along the...
Wed, 01/20/2021 - 06:06
Author(s): Dandan Luo, Chengsi Li, Qingping Wu, Yu Ding, Meiyan Yang, Yongdan Hu, Haiyan Zeng, Jumei Zhang Cronobacter spp. are opportunistic pathogenic bacteria that cause severe diseases in neonates and infants. Bacteriophages are novel antibacterial agents with a potential to control this pathogen. In the current study, a novel lytic Cronobacter phage, vB_CtuP_A24, was isolated from a river in...
Wed, 01/20/2021 - 06:05
Author(s): Yi-Ming Huang, Wei-Chih Chang, Chuan-Liang Hsu This study investigated atmospheric pressure plasma (APP) jet, an emerging novel non-thermal technology, for the inactivation of human norovirus (NoV) on salmon sashimi. The influences of the non-thermal plasma on quality attributes of sashimi were also evaluated. Air, O2, and N2 (15 L/min) were used to produce the plasma jets. N2 plasma...
Wed, 01/13/2021 - 06:06
Author(s): Andrea R. McWhorter, Samiullah Khan, Margaret Sexton, Talia S. Moyle, Kapil K. Chousalkar Despite food safety recommendations, raw egg-based foods, such as mayonnaise, are frequently identified as the source of Salmonella during outbreaks. Acidification and storage temperature have been linked with reduced bacterial culturability. Raw egg-based sauces stored at 25°C have historically...
Wed, 01/06/2021 - 06:06
Author(s): Mario González-Angulo, Vinicio Serment-Moreno, Laura Clemente-García, Carole Tonello, Isabel Jaime, Jordi Rovira Despite the commercial success of high pressure processing (HPP) in the juice industry and the fact that no foodborne outbreaks have been reported so far, some regulatory agencies still require process validation. However, there is a lack of consensus on various aspects...
Wed, 01/06/2021 - 06:06
Author(s): Hans Verhagen, Cristina Alonso-Andicoberry, Ricardo Assunção, Francesca Cavaliere, Hanna Eneroth, Jeljer Hoekstra, Stylianos Koulouris, Andreas Kouroumalis, Stefano Lorenzetti, Alberto Mantovani, Davide Menozzi, Maarten Nauta, Morten Poulsen, Josep Rubert, Alfonso Siani, Veronique Sirot, Giulia Spaggiari, Sofie T. Thomsen, Marco Trevisan, Pietro Cozzini Risk-benefit assessment is the...
Thu, 12/31/2020 - 06:10
Author(s): Xu Li, Yaoyao Ren, Jin Jing, Yiran Jiang, Qingli Yang, Shujuan Luo, Fuguo Xing As the most toxic and carcinogenic mycotoxin, aflatoxin B1 (AFB1) biosynthesis depends on a series of enzymatic reactions and a complicated regulatory system. Methyl jasmonate (MeJA) is one of stress associated phytohormones. In this study, MeJA could inhibit A. flavus growth and AFB1 production with a dose-...
Fri, 12/25/2020 - 06:06
Author(s): Xiaojing Tian, Qianqian Yu, Lele Shao, Wladimir Silva-Vera, Xingmin Li, Ruitong Dai In this study, the high-throughput Illumina HiSeq 2000 mRNA sequencing technique was used to investigate the transcriptome response of Escherichia coli O157:H7 exposed to ohmic heating (OH) and water bath heating (WB). Compared to untreated samples, a total of 293, 516, and 498 genes showed differential...
Fri, 12/25/2020 - 06:06
Author(s): P. Tarancón, P. Fernández-Serrano, C. Besada In recent years, a decreasing trend in fruit consumption has been detected in Mediterranean countries, with the consequent risk for the population’s health. The objective of this study was to obtain consumer knowledge that can be useful to promote fruit consumption by designing specific interventions. This study was conducted in Spain as its...
Fri, 12/25/2020 - 06:06
Author(s): Cristina Serra-Castelló, Anna Jofré, Nicoletta Belletti, Margarita Garriga, Sara Bover-Cid Food safety is often based on the application of several preservative (hurdle) factors whose combination must be smartly selected. The aim of the present study was to evaluate the effect of lactate and diacetate on the high pressure processing (HPP) inactivation of three L. monocytogenes strains...
Fri, 12/25/2020 - 06:06
Author(s): Junjie Li, Yameng Li, Yifeng Ding, Chenxi Huang, Yu Zhang, Jia Wang, Xiaohong Wang Salmonella is one of the most common causes of foodborne diseases and can cause severe economic loss. Increased antibiotic resistance, particularly of multidrug-resistant strains, has led to the use of phages as substitute agents. However, bacteriophages are usually sensitive to harsh environments. At...
Fri, 12/25/2020 - 06:06
Author(s): Xiangfeng Zheng, Wanning Wei, Wenyuan Zhou, Huaxiang Li, Shengqi Rao, Lu Gao, Zhenquan Yang Patulin-producing fungi pose an unavoidable problem for apple and its product quality, thereby threatening human and/or animal health. Studies on controlling the patulin-producing fungal growth and patulin contamination in apple and its products by physical methods, chemical fungicides, and...
Wed, 12/09/2020 - 06:08
Author(s): Matthias Filter, Esther M. Sundermann, Octavio Mesa-Varona, Tasja Buschhardt, Estibaliz Lopez de Abechuco, Marios Georgiadis In the last decades, mathematical models and model-based simulations became important elements not only in the area of risk assessment concerning microbiological and chemical hazards but also in modelling biological phenomena in general. Unfortunately, many of...
Wed, 12/09/2020 - 06:08
Author(s): Antonella Cavazza, Chiara Bignardi, Maria Grimaldi, Paola Salvadeo, Claudio Corradini A recent European Regulation further restricted the use of bisphenol A in food-contact materials, reducing its limit of migration. However, all analytical systems of control are aimed at identifying and quantifying the molecules of this monomer without taking in consideration the possible presence of...
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...

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