Research Publications (Food Safety)

Yucha is a type of spontaneously fermented food consumed in the Hainan province of China. In the current study, bacterial microbiota was analyzed by 16S rRNA High‐throughput Gene Sequencing and changes in titratable acidity, as well as quantity of lactic acid bacteria, were monitored during the fermentation process of Yucha. We observed that bacterial diversity underwent more rapid changes in the first 4 weeks of the fermentation process.

The effects of grape seed extraction (GSE) on polycyclic aromatic hydrocarbons (PAHs) formation during the grilling of sausages stored for different periods of time were determined. The application of GSE significantly reduced the content of PAH12 and PAH4 in grilled sausage during the storage for 0–4 days, accompanying with a greater antioxidative capability and similar amount of unsaturated fatty acids (UFA).

Active packaging improves food organoleptic properties, extends food shelf life, and increases food safety. Chitosan film was prepared using Cymbopogon citratus essential oil (0.5% and 1.5% vol/vol) and titanium dioxide (TiO2) nanoparticles (NPs) (1% wt/vol). Physical, mechanical, and color properties of the films were determined. Minced meat was packaged by the films and was stored at 4°C for 10 days.

This work evaluates the potential use of different concentrations (0%, 0.5%, 1%, and 2%) of Acacia nilotica fruit flesh extract (ANFFE) on beef burger quality during storage at 4°C. A. nilotica fruit flesh extracts had high phenolic content (348.13 mg GAE 100g−1) and antioxidant activity (89.88%). Further, ANFFE demonstrated considerable inhibition of the growth of both gram‐positive and ‐negative bacteria.

We studied the antibacterial activity and mechanism of Tetrapleura tetraptera stem extract against Salmonella enteritidis and Salmonella typhimurium and its applications in chicken meat. The extract showed significant antibacterial activity in vitro, minimum inhibitory concentration, and minimum bactericidal concentration on the pathogens was found to be 12.5–50.0 mg/ml. The mechanism of action of the T. tetraptera stem on S. enteritidis and S.

Some biological activities of dihydroquercetin (DHQ), including antioxidative, antibacterial and anticancer activities, and the oxidative stability of butter oil supplemented with DHQ were evaluated. The DPPH* radical‐scavenging activity was high for DHQ, with an IC50 of 63.83 ± 3.11 μg/ml, compared to that of Trolox, which had an IC50 of 117.02 ± 5.19 μg/ml, over the concentrations studied (10–100 μg/ml).

Melamine and melamine‐formaldehyde (MF) resin are both commonly used materials in food technology. It is shown in this work that the stability of aqueous solutions of MF resins during storage is strongly influenced by the ionic strength and the pH value of the suspending medium. Aggregation phenomena, polymerization, or disintegration of MF resin particles can take place.

In this study, antibiotic resistance in 47 vancomycin‐resistant lactic acid bacteria (VRLAB), isolated from 340 foods of animal origin obtained in Turkey, were investigated. VRLAB isolates were molecularly identified as Enterococcus gallinarum (44.68%), Pediococcus pentosaceus (25.53%), P. acidilactici (12.77%), E. casseliflavus (6.38%), E. casseliflavus/E. gallinarum (4.26%), Weissella cibaria (2.13%), W. confusa (2.13%), and W. minor (2.13%).

Efficacy of lactic acid bacteria (LAB) Lactobacillus plantarum and Pediococcus pentosaceus for reducing Listeria on cantaloupes was investigated. Cantaloupe surfaces inoculated with Listeria innocua and Listeria monocytogenes in preharvest and postharvest studies, respectively, were treated with or without LAB. Listeria populations were enumerated on days 0, 1, 5, and 7.

This study aims to determine the hydroxymethylfurfural (HMF) content in the honey samples which are processed at different temperatures by using a spectrophotometric method and to investigate the suitability of image processing method as an alternative method to spectrophotometry. Honey samples were subjected to conventional heating by using a conventional oven at 75°C, 100°C, 125°C and 150°C for 20 min.

Serra da Estrela cheese with Protected designation of origin certification is manufactured using only raw ewes’ milk, salt, and a crude plant rennet, from the dried flowers of Cynara cardunculus L., resulting in a cheese with peculiar sensorial features (without the addition of starters or additives) that has existed over many centuries. More than 40 scientific reports concerning this cheese have been published since 1992.

A gluten‐free Rissol with mature banana (Nanica Cavendish) peel flour (0%, 5%, and 10%) was developed and texture, color, physical, and chemical properties were determined. Results showed that the replacement of 10% of rice flour for banana peel flour (BPF) increased fivefold the fiber content and decreased 1.4‐fold the carbohydrate content when compared to the control (without addition of BPF).

This research examined the effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of crickets’ powder. Both drying methods resulted in a slight variation in proximate composition. Microwave drying was considered the most suitable method for producing crickets’ powder because of the high levels of mineral elements, improvement in color parameters, and low levels of microbiological loads in microwave crickets’ powder compared to an oven.

The effects of different concentrations of black pepper (0%, 0.5%, 1.0%, and 1.5%, wt/wt) and frying time (4, 8, and 12 min) on the contents of six heterocyclic aromatic amines (HAAs) were investigated in fried tilapia fillets. The level of total HAAs increased analogously with the increase in frying time, the total content of HAAs in fried tilapia fillets with or without black pepper ranged from 6.4 to 24.72 ng/g, and 10.43 to 33.19 ng/g, respectively.

The identification and use of natural compounds with antimicrobial activity against foodborne pathogens is of major importance. This study quantified, using Liquid Chromatography coupled with Mass Spectrum (LC‐MS), scopoletin in the roots of 20 cassava varieties that had been subjected to different commonly applied postharvest treatments to obtain local cassava‐derived foods.

Head cheese is made from pork slaughter by‐products being important for the industry providing additional value to raw pork meat. The microbiological quality and physicochemical characteristics were evaluated, and the multivariate analysis was used to investigate the correlation between composition, texture, and color profile of head cheeses. Although high water activity and pH were observed, all brands showed absence of Salmonella sp. and sulfite‐reducing Clostridium.

Acrylamide was not detected after high hydrostatic pressure (HHP) of four different table olive varieties (Azeitera, Carrasqueña, Conserva de Elvas, and Morisca). Hydroxytyrosol, tyrosol, oleuropein, procyanidin B1, catechin, vanillic acid, caffeic acid, syringic acid, epicatechin, p‐coumaric acid, and verbascoside were the most important phenols found in fresh olives and after HHP treatment.

The consumption of pesticide residues contaminated shiitakes resulted in important health issues in humans. This study evaluated the effects of classic household processing on six different pesticides used in shiitake culture, detailed in pesticide residue behavior and processing factors (PFs). Our results demonstrated that stir‐frying or frying reduced the residue levels of all six pesticides.

Antibacterial packaging films were developed by incorporating tea polyphenol (TP) into corn distarch phosphate (CDP)/carboxymethyl cellulose (CMC) films via solvent casting. Incorporation of TP had a great influence on the physical properties of the composite films. The prepared composite films were evaluated by scanning electron microscopy and Fourier transform infrared spectroscopy, and their physical properties, moisture barrier properties, and antibacterial activities were investigated.

The effects associated with fat content (0% to 40%) of pork batter and the positions (center and surface) on both ohmic heating (OH) and water bath heating (WB) treated samples, were investigated. The OH achieved a more uniform temperature distribution in pork batter as compared to WB‐ and OH‐treated samples showed lower cooking loss values for all samples tested.

Natural herbs incorporated novel meat breads were studied for their shelf life analysis. Novel meat breads were formulated by fortifying whole wheat breads with protein (30% spent hen chicken meat), fiber (10% amaranth flour) and were flavored with culinary herbs, 0.5% oregano and 0.5% bay separately. These breads were stored at ambient temperature (27 ± 1 °C) for 9 days.

The present work aims to investigate the in vitro antioxidant activities of Enterobacter cloacae C3 lipopeptides, as well as the stability of sunflower oil in water (o/w) emulsion and the conservation of raw beef patties. The C3 lipopeptides were assayed for their antioxidant activity through five different tests. The C3 lipopeptides showed good in vitro antioxidant activities.

The simultaneous effects of microwave processing variables affecting the microbial quality and preservation of milk bioactive proteins were evaluated.

Green apple peels, (25.06 ± 0.06 g) with the moisture content of 3.05 ± 0.02 [kg (moisture) kg–1 (dry matter)], were dried using two dehydration methods, microwave, and natural drying until moisture content of apple peels was reduced to 0.092 ± 0.001 [kg (moisture) kg–1 (dry matter)]. Microwave drying periods at 1,000, 800, 600, and 400 W lasted for 17, 21, 27, and 33 min, respectively; whereas, natural drying lasted for 66 hr.

The study examined free radical production of Listeria monocytogenes under nisin stress by colorimetric cell proliferation assay, and used flow cytometry (FC) to investigate the persister population of L. monocytogenes since agar plating is limited in providing information on persister cells exposed to nisin. The stationary phase populations in spent medium or resuspended in fresh TSB medium were individually treated with 75 μg/ml nisin for 24 hr at 30°C.