Research Publications (Food Safety)

Abstract Microbial diversity, final concentration of volatiles compounds during fermentation and the characterization and acceptability of chocolates of three cocoa hybrids (PH 9, PH 15 and PH 16) were evaluated. Hanseniaspora uvarum, Pichia kluyveri, Pichia caribbica and Saccharomyces cerevisiae were the predominant yeasts in the three fermentations.

Abstract This research effort aimed at a better understanding of microbial phenomena taking place during time in spontaneous sourdough fermentation for broa, a traditional Portuguese bread. Unlike most microbiological studies of sourdough, viable counts obtained were not limited to Lactobacillus and yeasts, but encompassed also molds, Gram‐negative rods, endospore‐(non)forming Gram‐positive rods and catalase‐positive/negative Gram‐positive cocci.

Abstract Bacterial contamination during slaughtering process is a safety problem and concern for shelf life in meat production. We compare two different slaughter lines, sheep and cattle samples from Iranian slaughterhouse using PCR‐denaturing gradient gel electrophoresis (DGGE) analysis for evaluation the sources of bacterial contaminations. Bacterial diversity was significantly different between and within cattle and sheep slaughter lines.

Abstract Effect of lime juice on pink discoloration of sous‐vide chicken in refrigerated storage is reported. Chicken breasts were marinated with 0.9% NaCl solution (CON), citric acid 1% (CIT), lime juice 0.5% (LL) and lime juice 1% (LH) for 12 h before sous‐vide cooking. The pH values in the CIT and LH groups were significantly (P < 0.05) lower than that of CON and LL groups. Expressible drip in the LL group was significantly (P < 0.05) higher.

Abstract The effect of oxygen permeability of packaging material on shelf life of minimally processed and passive modified atmosphere packaged pomegranate arils, cv “Wonderful” as well as some quality attributes were investigated. Packaging materials having Oxygen transmission rate (OTR) as low as 125–290 cm3/m2/day were found to provide the gas concentration requirements of 2–5% O2 and 3–10% CO2 for passive modified atmosphere application of fresh fruits and vegetables.

Journal of Food Quality, Volume 39, Issue 6, Page 766-772, December 2016.

The effect of oxygen permeability of packaging material on shelf life of minimally processed and passive modified atmosphere packaged pomegranate arils, cv “Wonderful” as well as some quality attributes were investigated. Packaging materials having Oxygen transmission rate (OTR) as low as 125–290 cm3/m2/day were found to provide the gas concentration requirements of 2–5% O2 and 3–10% CO2 for passive modified atmosphere application of fresh fruits and vegetables.

Effect of lime juice on pink discoloration of sous‐vide chicken in refrigerated storage is reported. Chicken breasts were marinated with 0.9% NaCl solution (CON), citric acid 1% (CIT), lime juice 0.5% (LL) and lime juice 1% (LH) for 12 h before sous‐vide cooking. The pH values in the CIT and LH groups were significantly (P < 0.05) lower than that of CON and LL groups. Expressible drip in the LL group was significantly (P < 0.05) higher.

This study was conducted to investigate the antioxidant and antimicrobial properties of water extract (WEST), ethanolic extract (EEST) and methanolic extract (MEST) of saffron tepal as a natural preservative as well as to assess the quality changes and shelf‐life of Pacific white shrimp treated with saffron tepal extracts stored in ice up to 9 days.

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Bacterial contamination during slaughtering process is a safety problem and concern for shelf life in meat production. We compare two different slaughter lines, sheep and cattle samples from Iranian slaughterhouse using PCR-denaturing gradient gel electrophoresis (DGGE) analysis for evaluation the sources of bacterial contaminations.

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About 1.5(v/v) thyme and clove essential oils were added to 1.5% (w/v) sorbitol-amended whey isolate-based film. These films were used for coating traditional semi-hard kashar cheese (traditional Turkish cheese). Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus microorganisms were selected for the determination of antimicrobial properties of the films by artificial contamination.

In this paperwe report a simple and reliable method for detection of melamine (MEL) in the field of milk products safety screening. This method is developed based on gold nanoparticle (AuNP) probe as the presence of MEL can induce the AuNPs to aggregate and make its color change from wine red to purple. This color change can be quantitatively recorded by a portable UV-vis spectrophotometer so as to calculate the amount of MEL simultaneously.

The objectives of this study were to examine the efficacy of Avishane shiraziAEO) and clove (CEO) essential oils in controlling the microbial growth as well as in inhibiting the lipid oxidation and metmyoglobin (MetMb) formation in ground sheep meat during refrigerated storage. Total mesophilic counts (TMC), lactic acid bacteria (LAB) counts, coliform counts, yeast counts and Listeria counts were determined.