Food Research International

The Research Publications track research that is published across national and international peer-reviewed journals. The most recent articles are available ahead of print and searchable by Journal Title, Subject, USDA Grant Funding Agencies or FDA Grant Funding Agencies. The research publications are tracked across five subject areas: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, and Viruses.

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...
Sat, 12/28/2019 - 03:23
Author(s): Armin Tarrah, Vinícius da Silva Duarte, Shadi Pakroo, Viviana Corich, Alessio GiacominiAbstractIn this work, we studied the genomes and characterized some probiotic features of four S. macedonicus strains isolated from dairy environments in Italy that already had indicated some technological potential. The genomes of these strains were sequenced and used for genomic in silico studies....
Sat, 12/28/2019 - 03:23
Author(s): Ariadne Magalhães Carneiro, Eduarda Antunes Moreira, Felipe Sanchez Bragagnolo, Maiara Stefanini Borges, Alan Cesar Pilon, Daniel Rinaldo, Cristiano Soleo de FunariAbstractSoybeans are among the world’s major crops responsible for food and biodiesel production, as well as a major source of isoflavones - a class of high value-added bioactive compounds. As estimated 460 million tonnes of...
Wed, 12/25/2019 - 03:22
Author(s): J.C.C.P. Costa, A. Bolívar, A. Valero, E. Carrasco, G. Zurera, F. Pérez-RodríguezAbstractIn this study, the inhibitory capacity of the LAB Lactobacillus sakei strain L115 against Listeria monocytogenes has been assayed at 4, 8, 11, 15 and 20 °C in broth culture. Besides, the use of predictive microbiology models for describing growth of both microorganisms in monoculture and coculture...
Wed, 12/25/2019 - 03:22
Author(s): Chong Wang, Yanbo Wang, Guangming Liu, Linglin FuAbstractFood allergy is a serious food safety problem worldwide, and the investigation of food allergens is the foundation of preventing and treating them, but relevant knowledge is far from sufficient. With the advent of the “big data era”, it has been possible to investigate food allergens by high-throughput methods, proposing the...
Wed, 12/25/2019 - 03:22
Author(s): Xue Chen, Lixian Zhu, Rongrong Liang, Yanwei Mao, David L. Hopkins, Ke Li, Pengcheng Dong, Xiaoyin Yang, Lebao Niu, Yimin Zhang, Xin LuoAbstractThis study explored the shelf-life and bacterial community dynamics of beef cuts stored at super-chilled conditions (-1 ± 0.5 °C) for 20 weeks when sourced from two Chinese abattoirs, in order to determine whether domestic beef has equivalent...
Sun, 12/08/2019 - 03:39
Author(s): Zhijun Wang, Sara W. Erasmus, Pieter Dekker, Boli Guo, Jetse J. Stoorvogel, Saskia M. van RuthAbstractTraceability of agricultural produce is getting increasingly important for numerous reasons including marketing, certification, and food safety. Globally, banana (Musa spp.) with its high nutritional value and easy accessibility, is a popular fruit among consumers. Bananas are produced...
Sat, 12/07/2019 - 03:24
Author(s): Qingmeng Tong, Sven Anders, Junbiao Zhang, Lu ZhangAbstractIn the face of growing environmental concerns among Chinese consumers over food contamination, this study investigates the determinants of Chinese consumers’ purchase intentions and willingness to pay for rice with environmental attributes (green rice). The analysis focused especially on latent consumer traits of environmental...
Fri, 12/06/2019 - 03:24
Author(s): ZAHRA H. MOHAMMAD, ELSA A. MURANO, ROSANA G. MOREIRA, ALEJANDRO CASTILLOAbstractSince two outbreaks of salmonellosis were linked to the consumption of almonds in 2001 and 2004, the study of pathogen inactivation kinetics in almonds has been encouraged, often by conducting inoculated challenge studies. The inoculation method could affect the results of such challenge studies, because of...
Thu, 12/05/2019 - 03:43
Author(s): Elvira Frías, Yenea Iglesias, Avelino Alvarez-Ordóñez, Miguel Prieto, Montserrat González-Raurich, Mercedes LópezAbstractThe efficacy of Cold Atmospheric Pressure Plasma (CAPP) for the inactivation of Salmonella enterica serovar Enteritidis, Salmonella enterica serovar Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7 on tofu was evaluated. The potential of using Plasma...
Wed, 12/04/2019 - 03:24
Author(s): Mehrnoosh Babaahmadifooladi, Liesbeth Jacxsens, Tom Van De Wiele, Gijs Du LaingAbstractThe metal nickel is well known to cause nickel allergy in sensitive humans by prolonged dermal contact to materials releasing (high) amounts of nickel. Oral nickel exposure via water and food intake is of potential concern. Nickel is essential to plants and animals and can be naturally found in food...
Sun, 12/01/2019 - 03:24
Author(s): Stéfani T.A. Dantas, Carlos H. Camargo, Monique R. Tiba-Casas, Ricardo C. Vivian, José P.A.N. Pinto, José C.F. Pantoja, Rodrigo T. Hernandes, Ary Fernandes Júnior, Vera L.M. RallAbstractSalmonella spp. is responsible for severe foodborne disease, and is one of the main agents involved in foodborne outbreaks worldwide. Contamination occurs mainly as a result of poultry and egg...
Sun, 12/01/2019 - 03:24
Author(s): Kelly Lameiro Rodrigues, Anita Eves, Caroline Pereira das Neves, Bruna Kerstner Souto, Sara Joana Gadotti dos AnjosAbstractThis study evaluates the influences on food handlers’ intention to conduct safe handling behaviours in food service settings in Brazil and the United Kingdom, focusing on Optimistic bias (OB). Although OB has been identified in food handlers in other studies, this...
Sat, 11/23/2019 - 03:24
Author(s): Christina Sakarikou, Dimitra Kostoglou, Manuel Simões, Efstathios GiaourisAbstractSalmonella is one of the most frequent causes of foodborne outbreaks throughout the world. In the last years, the resistance of this and other pathogenic bacteria to antimicrobials has become a prime concern towards their successful control. In addition, the tolerance and virulence of pathogenic bacteria...
Sat, 11/23/2019 - 03:24
Author(s): Diana Alves, Miguel A. Cerqueira, Lorenzo M. Pastrana, Sanna SillankorvaAbstractNotwithstanding the implementation of good processing practices in food companies and appropriate washing of food products by the consumer, Salmonella and Escherichia coli outbreaks continue to occur. In this study, different combinations of bacteriophages (phages) and cinnamaldehyde (CNMA) were...
Sat, 11/23/2019 - 03:24
Author(s): Els Vossen, Sophie Goethals, Jo De Vrieze, Nico Boon, Thomas van Hecke, Stefaan De SmetAbstractPigs were fed either red and processed meat or chicken meat within either a prudent or a Western dietary pattern for four weeks (2 × 2 full factorial design). The colon microbial community and volatile organic compounds were assessed (either quantified or based on their presence). Results...
Fri, 11/22/2019 - 03:24
Author(s): Tiago de Melo Nazareth, Manuel Alonso-Garrido, Oana Stanciu, Jordi Mañes, Lara Manyes, Giuseppe MecaAbstractThe goals of this study were to determine the efficacy of allyl isothiocyanate (AITC) against the growth of A. flavus and Aflatoxin B1 (AFB1) production as well as to evaluate changes in the transcriptome profile when colonizing maize. A. flavus was inoculated in potato dextrose...
Fri, 11/22/2019 - 03:24
Author(s): Xingmin Wang, Yonghong Yang, Mark M. HuyckeAbstractProbiotics are naturally occurring microorganisms that confer health benefits by altering host commensal microbiota, modulating immunity, enhancing intestinal barrier function, or altering pain perception. Enterococci are human and animal intestinal commensals that are used as probiotics and in food production. These microorganisms,...
Fri, 11/22/2019 - 03:24
Author(s): Xiaojing Tian, Yi Liu, Qianqian Yu, Lele Shao, Xingmin Li, Ruitong DaiAbstractTo investigate the inactivation mechanism of ohmic heating (OH) on Escherichia coli O157:H7 at the same inactivation levels, a label-free quantitative proteomic approach was employed in this study. Quantification of 2633 proteins was obtained with high confidence. Compared to untreated samples (CT), a total...
Fri, 11/22/2019 - 03:24
Author(s): Paula Vasconcelos Costa, Luiza Vasconcellos, Ingrid Camelo da Silva, Valéria de Mello Medeiros, Stephen James Forsythe, Marcelo Luiz Lima BrandãoAbstractThe aim of this study was to evaluate the microbiological quality of 45 samples of corn-based farinaceous foods commercialized in Brazil. The bacteriological analysis performed were: detection of Salmonella and Cronobacter, and...
Thu, 11/14/2019 - 03:23
Author(s): Jessica Frigerio, Giulia Agostinetto, Anna Sandionigi, Valerio Mezzasalma, Nadia Maria Berterame, Maurizio Casiraghi, Massimo Labra, Andrea GalimbertiAbstractIn the context of novel foods, a category for which the market demand is increasing worldwide, the consumption of edible insects and related insect-based products is expected to grow in the next years. Insects represent an...
Thu, 11/14/2019 - 03:23
Author(s): Rafaela C. Baptista, Claudia N. Horita, Anderson S. Sant'AnaAbstractSeafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In recent years, the search by additional methods of preserving seafood has...
Thu, 11/14/2019 - 03:23
Author(s): Maryam Dadar, Yadolah Fakhri, Youcef Shahali, Amin Mousavi KhaneghahAbstractBrucellosis is known as an influential zoonosis in different regions worldwide, with significant effects on the reproductive performance of livestock. Considering the high incidence of brucellosis in dairy products and further negative impacts on food safety, the present study was aimed to...
Thu, 11/14/2019 - 03:23
Author(s): Marcelo Enrique Conti, Mabel Beatriz Tudino, Maria Grazia Finoia, Cristina Simone, Jorge StripeikisAbstractThe purpose of this paper is to investigate the trace metal content in edible biomonitors (i.e., mollusks) in the Beagle Channel (southern Patagonia) and to assess the human health risks associated with their consumption. Rationale: The monitoring breakdown structure (MBS)...
Sat, 11/02/2019 - 03:24
Author(s): Idalina Machado, Luís R. Silva, Efstathios D. Giaouris, Luís F. Melo, Manuel SimõesAbstractFood can harbor a variety of microorganisms including spoilage and pathogenic bacteria. Many bacterial processes, including production of degrading enzymes, virulence factors, and biofilm formation are known to depend on cell density through a process called quorum sensing (QS), in which cells...
Sat, 11/02/2019 - 03:24
Author(s): Ian Young, Lisa A. Waddell, Barbara J. Wilhelm, Judy GreigAbstractBackground: food handlers working in retail and food service establishments are a frequent source of foodborne disease outbreaks. Numerous studies have investigated different education and training approaches to improve their safe food handling knowledge, attitudes, and practices. Frequently, these studies use a single...
Sat, 11/02/2019 - 03:24
Author(s): Gabriele Rocchetti, Jorge Pamplona Pagnossa, Francesca Blasi, Lina Cossignani, Roberta Hilsdorf Piccoli, Gokhan Zengin, Domenico Montesano, Pier Sandro Cocconcelli, Luigi LuciniAbstractIn this work the (poly)-phenolic profile of Moringa oleifera leaves was comprehensively investigated through untargeted metabolomics, following a homogenizer-assisted extraction (HAE) using three solvent...
Wed, 10/23/2019 - 03:32
Author(s): Dongxu Wang, Qiang Gao, Taotao Wang, Zhipeng Kan, Xin Li, Lizhen Hu, Chuan-yi Peng, Frank Qian, Yijun Wang, Daniel GranatoAbstractPerfluorodecanoic acid (PFDA) is a highly toxic food contaminant that is extensively used in food applications as surface antifouling agent. In this present study, we aimed to assess whether green tea polyphenols (GTPs) and epigallocatechin-3-gallate (EGCG)...
Wed, 10/23/2019 - 03:32
Author(s): Jose Lucas Peñalver-Soto, Alberto Garre, Arturo Esnoz, Pablo S. Fernández, Jose A. EgeaAbstractKinetic models are nowadays a basic tool to ensure food safety. Most models used in predictive microbiology have model parameters, whose precision is crucial to provide meaningful predictions. Kinetic parameters are usually estimated based on experimental data, where the experimental design...

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