Journal of Food Safety

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.

Thu, 04/09/2020 - 03:21
High oleic peanuts were inoculated with Enterococcus faecium and roasted in a convection oven at 190°C. There was a 6 log CFU/g reduction at 480 s. D‐values for high oleic peanut butter at 110, 120, and 125°C were 438.9, 165.1, and 80.6 s, respectively. The z‐value was calculated to be 20.8°C. High oleic peanut butter was inoculated with E. faecium and agitated in a heated mixer for 21.5 min. E....
Tue, 04/07/2020 - 03:32
This study aimed at evaluating the physicochemical and microbiological quality, besides the occurrence of aflatoxins M1 and B1, in samples (229) of the whole, semi‐skimmed and skimmed milk processed by the ultra‐high‐temperature system, in the three Brazilian southern states (Rio Grande do Sul, Santa Catarina and Paraná). After incubation at 37°C for 7 days, it was found, a sample that had...
Tue, 04/07/2020 - 03:32
Fresh‐cut apples were dip‐coated in antimicrobial/antibrowning solutions. The developed solutions had the dual effectiveness of both controlling browning and reducing pathogenic bacterial populations, which maintained the fresh‐like appearance and texture of apple slices for 35 days and reduced populations of Salmonella to undetectable levels (<1 log) without growth throughout the storage at 4...
Mon, 04/06/2020 - 03:17
This study was aimed to evaluate the efficiency of the organic chlorine and acetic acid solutions on the inactivation of adhered cells of Escherichia coli, Cronobacter sakazakii and Klebsiella pneumoniae to lettuce. Besides, the growth and inactivation of K. pneumoniae adhered to lettuce was modeled. According to the findings, the use of chlorine solution (170 mg/ml of total residual chlorine)...
Mon, 04/06/2020 - 03:17
Viable but nonculturable (VBNC) cells were able to recover at 25°C, but their recovery extent was affected by the types of prestressed treatment and strain. Cold‐stressed, and tetracycline‐resistant Vibrio cells were more rapidly converted to VBNC state than nonstressed cells. V. cholerae has a higher risk than V. parahaemolyticus and V. vulnificus in frozen seafood. Abstract We compared the fate...
Thu, 04/02/2020 - 03:17
The real‐time recombinase polymerase amplification (RPA) could complete the reaction at 35°C in 20 min, which is much faster and cheaper than real‐time polymerase chain reaction. Salmonella enterica serovars, Salmonella enteritidis and Salmonella typhimurium, were detected simultaneously by multiplex real‐time RPA method for the first time. The LOD of S. enteritidis and S. typhimurium without...
Fri, 03/27/2020 - 03:30
Gaseous chlorine dioxide (ClO2) is a promising sanitizer for frozen products because of its efficacy under nonthermal and waterless conditions. Our pilot‐scale treatment of blueberries demonstrated that a significant reduction of 1.5 log CFU/g can be achieved against coliforms after ClO2 exposure. Our findings demonstrate a cost‐effective procedure that could be adapted to commercial processing....
Fri, 03/27/2020 - 03:30
The combination of nisin, EDTA, and sulfite at a low dose of 0.625% exhibited higher antimicrobial activity than did a high dose of sulfite (1.25%) for shrimp preservation. Based on aerobic bacteria counts, psychrotrophic bacteria, and TVB‐N, shrimp treatment with combination of nisin, EDTA, and low‐dose sulfite were still acceptable within 10 days of storage. Abstract This study aims to...
Thu, 03/26/2020 - 03:18
The study was to evaluate the food safety knowledge and hygiene practices among food handlers. A total of 42 food handlers in 13 basic schools under the School Feeding Scheme, Soweto, South Africa were recruited for the study using purposive and convenience sampling methods for the respondents and institutions, respectively. A piloted self‐administered questionnaire was used. All the respondents...
Mon, 03/16/2020 - 03:17
Salmonella typhimurium is able to form biofilms as a resistance mechanism against antimicrobials; therefore, it represents a problem for assuring food safety and highlights the importance of research on anti‐biofilm technologies. In this study, S. typhimurium biofilms were inactivated with the combination of clove essential oil (CEO) and ultraviolet light (UV‐C). The volatile composition of the...
Wed, 03/11/2020 - 03:18
In this study, a novel dual priming oligonucleotide (DPO) system‐based polymerase chain reaction (PCR; DPO system‐based PCR) assay, which detected the fimY gene of Salmonella, was developed for the fast food testing. The DPO system‐based PCR assay allowed a wide range of annealing temperatures at 48–68°C to efficiently amplify fimY gene with an analytical detection limit of 1.2 × 102 CFU/ml for...
Wed, 03/04/2020 - 03:31
The use of nutmeg essential oil‐loaded sage seed mucilage‐based coating with oxygen barrier effect along with antioxidant and antimicrobial activity enhanced the beef shelf‐life by lowering the moisture losses, microbial growth rate, and oxidation reaction progression, as well as by improving the sensory properties of the product. Therefore, the nutmeg essential loaded edible coating with...
Fri, 02/28/2020 - 03:19
The study conducted on 39‐layer farms in Gauteng Province, South Africa determined the prevalence and resistance of enteropathogens, and antimicrobial residues in table eggs collected from the farms. Eggs were tested for the presence of bacteria using standard methods. The resistance of bacteria to eight antimicrobial agents was determined using the disc diffusion method. Antimicrobial residues...
Mon, 02/24/2020 - 03:33
A model for growth of Salmonella Newport on Romaine lettuce as a function of time and temperature was developed and validated in Excel using Neural Tools and @Risk. The model simulates growth of a chicken isolate of Salmonella Newport on Romaine lettuce following cross‐contamination from raw chicken during meal preparation. The model fills an important data gap in risk assessments for Salmonella...
Fri, 02/21/2020 - 03:35
A key unmet food safety need remains the objective assessment of human milk spoilage. Experiments were conducted using a simplified human milk spoilage model based on goat's milk as a human milk surrogate, spiked with a single bacterial strain (S. epidermidis), in which pH and carbon dioxide (CO2) concentration were measured along with bacteria count over 160 hr. Bacteria count correlated highly...
Fri, 02/21/2020 - 03:35
Key findings: The biodegradable coating of chitosan with extract and EO of lemon verbena had a significant effect on chemical changes and microbial population in rainbow trout meat and as they kept the sensory properties including color, taste, texture, odor, and overall acceptance scores. The CH‐LVE 1%‐LVEO 0.5% coating treatment prepared a kind of active coating that may be applied as an...
Mon, 02/17/2020 - 03:17
Assays to evaluate killing of Listeria monocytogenes by the protozoan Tetrahymena pyriformis were developed. Listeria were killed at an exponential rate for the first 4 hr of coculture with Tetrahymena. Nineteen diverse strains of Listeria were equally susceptible to killing by Tetrahymena. Tetrahymena phagocytized and killed both planktonic and adherent Listeria. Abstract Bactivory by protozoa...
Thu, 02/13/2020 - 03:29
Fish gelatin‐pectin (GelExt/Pec) composite films incorporated with Mentha pulegium essential oil (MEO) and Lavandula angustifolia essential oil (LEO) at two concentrations (0.5% and 1.5%) were developed and their physicochemical, mechanical, and antimicrobial properties were determined. GelExt/Pec‐based film incorporated with 1.5% MEO (GelExt/Pec + 1.5% MEO) showed the highest antimicrobial...
Wed, 02/12/2020 - 03:17
Study objective was to determine efficacy of a bacteriophage suspension against Listeria spp. when applied to three common types of materials used in food manufacturing facilities. Materials included two food contact materials (stainless steel and polyurethane thermoplastic belting) and one noncontact material (epoxy flooring). Coupons of each material were inoculated with a cocktail containing L...
Wed, 02/05/2020 - 03:19
The study assessed the antibacterial and antifungal effect of Moringa oleifera seed marinade on smoked Clarias gariepinus stored at ambient temperature for 15 days. The optimum effective concentration of moringa seed marinade that acts as antibacterial was found best to be 11.2 g/kg of fish moringa marinade. While 12.08 g/kg exhibited the highest anti‐yeast effect in Clarias gariepinus and 10.6 g...
Thu, 01/30/2020 - 03:18
Many laboratories sampling foods for Salmonella are interested only in presence or absence of Salmonella, so only one colony may be selected. The objectives of this study were to use two selective enrichment broths and two selective agar plating media for Salmonella recovery from naturally contaminated broiler carcass rinsates and evaluate these media combinations on Salmonella serotypes...
Thu, 01/30/2020 - 03:18
Arabic gum has an interesting antioxidant and antimicrobial properties. Arabic gum can be used as a natural emulsifier and egg substitution in vegan mayonnaise. The manufacture of mayonnaise with Arabic gum was useful in controlling the development of rancidity. Abstract The main factors affecting the spoilage of mayonnaise are lipid oxidation and microbial contamination. Therefore, the...
Wed, 01/22/2020 - 03:18
A newly isolated Campylobacter jejuni bacteriophage CJ01 was partially characterized and might be a potential biocontrol agent to improve food safety. Abstract Campylobacter jejuni is a major foodborne pathogen causing acute bacterial enteritis worldwide. Screening of novel bacteriophages as biocontrol tools to eliminate C. jejuni in food during pre‐ and postharvest is an emerging research field...
Fri, 01/17/2020 - 03:16
Process lethality during a 5 min resting period for E. coli O157 C37 and J3, and E. coli AW1.7 in patties cooked to 71°C. F2, single‐sided cooking with flipping twice; F3, single‐sided cooking with flipping three times; D, double‐sided cooking. Abstract This study assessed the adequacy of the current cooking recommendations in relation to heat resistant Escherichia coli by evaluating eight...
Fri, 01/17/2020 - 03:16
Pasteurized trim milk was irradiated through coiled tube ultraviolet (UV‐C) reactor. Pasteurization followed by UV‐C treatment can increase shelf life of milk. UV‐C can inactivate spores under ambient conditions. Abstract The demand for minimally processed foods has increased in the last few years and gains high acceptability among consumers as it has better nutritional value than highly...
Wed, 01/15/2020 - 03:17
The present study investigated in vitro antimicrobial activity of Eryngium caeruleum essential oil (EEO) against some of the fish spoilage and fish‐borne pathogenic bacteria. Moreover, its effects on specific spoilage microorganisms, inoculated Listeria monocytogenes, and its sensory changes in minced fish were evaluated. The results showed that EEO had a significant in vitro antimicrobial effect...
Sat, 01/11/2020 - 03:17
Alpha diversity boxplots showing the distribution of Chao1 diversity for produce items. The Chao1 alpha diversity is presented for samples from farm fresh (cucumbers, tomatoes, and kale) and organic (squash and green bell peppers) produce items collected 1, spiepr146 24, and 96 hr after treatment with water, chlorine, PAA, or SalmoFresh. Abstract Diets rich in minimally processed foods are...
Sat, 01/11/2020 - 03:17
Salmonella were detected in 3 of 24 cucumbers, all of which were multidrug‐resistant and one was acid‐resistant. In addition, developed dynamic model showed that the Salmonella isolates proliferated gradually in cucumber under changing temperature, simulating storage condition. These results suggest that cross‐contaminated Salmonella could increase during storage. It may lead to human infection,...
Wed, 01/08/2020 - 03:20
The apple‐, carrot‐, and hibiscus‐based edible films containing carvacrol and cinnamaldehyde showed antimicrobial effects against Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags. All three types of 3% carvacrol‐containing films reduced E. coli O157:H7 population by about 5 log CFU/g at day 0. The 1.5% carvacrol‐containing films reduced E. coli O157:H7 population by 1–4...
Tue, 01/07/2020 - 03:18
The current study demonstrated that SEU promoted the proinflammatory activity of macrophage via upregulation of AIF‐1 expression. The expression of AIF‐1 was inferred by RNAi and the interference abolished the increase of cell proliferation and inflammatory cytokine TNFα, IL6 secretion. Abstract Staphylococcal enterotoxins (SEs) are a wide array of virulence factors produced by Staphylococcus...
Sat, 01/04/2020 - 03:18
Boning of dry‐cured hams involves additional handling which increases the risk of contamination with Listeria monocytogenes. This work studies the ability of E‐beam to eliminate this pathogen from boned dry‐cured ham (BDH). The destruction kinetics of four L. monocytogenes strains (S2, S4‐2, S12‐1, and S7‐2) and L. innocua NCTC 11288 as a surrogate were determined at doses up to 3 kGy. L. innocua...
Thu, 01/02/2020 - 03:18
The combined effect of the 222‐nm krypton‐chlorine (KrCl) excilamp and ohmic heating for the inactivation of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Escherichia coli O157:H7 in apple juice was investigated in this study. When ohmic heating and a KrCl excilamp were applied to apple juice simultaneously, the reduction level of E. coli O157:H7 following 70 s (target...
Tue, 12/24/2019 - 03:18
Enzymatic treatment is capable of removing the biofilm matrix so that the subsequent disinfection can be more effective. Abstract Bacterial biofilms are highly difficult to control, hence significant economic resources have been allocated to develop strategies to eradicate them. This study evaluated the effect of an enzymatic treatment to be used as a cleaning product to control the presence of...
Sat, 12/21/2019 - 03:30
Concentration of free chlorine before and after 15 min of exposure to washing water added of lettuce residues for each sodium hypochlorite treatment. Abstract Salmonella spp. is one of the main lettuce pathogens and should be inactivated during the disinfection of these vegetables before consumption. In minimally processed vegetable industries, residues of organic matter can prevent the...
Sat, 12/21/2019 - 03:30
Whey protein concentrate (WPC) mixed with various concentrations of Shirazi thyme (ST), sage, and cumin seed (CS) extracts separately. Then pistachio kernels (PK) contaminated with Aspergillus flavus (Af) were coated with each extract and the Af mycelium and generated aflatoxins measured after 3, 5, and 7‐days at 20°C. The ST, sage, and CS had two major antioxidants of thymol (~27%) and carvacrol...
Thu, 12/19/2019 - 03:19
Leuconostoc mesenteroides strains isolated from kimchi were shown to be effective probiotics for inhibiting Listeria monocytogenes biofilm formation more than 40‐fold. The cell‐free supernatant from the L. mesenteroides culture also decreased Listeria biofilms. This study indicates that kimchi probiotics can be applied to repress Listeria biofilm contamination on surfaces at food processing...
Thu, 12/19/2019 - 03:19
The aim of this work was to collect relevant input data for integration into Monte‐Carlo simulation using 10,000 iterations to obtain quantitative estimates of exposure and associated risk to Staphylococcus aureus and Salmonella. Higher prevalence rates of S. aureus (54.9 vs. 28.3%) and Salmonella (12.9 vs. 11.1%) were observed for raw milk distributed via collection milk collection centers (MCC...
Tue, 12/17/2019 - 03:18
This study introduces a proactive management strategy in food distribution channels and measures its effectiveness quantitatively. Experts conducted 5,131 assessments of 3,390 products based on a food safety assessment criteria checklist. Three on‐site audits at the point of sales without prior interventions showed nonconformance of 5.19%, 5.74%, and 6.22. With the introduction of proactive food...
Sat, 12/14/2019 - 03:18
Sand filter‐UV‐C treatment for irrigation water. Abstract Surface irrigation water is a food safety risk due to susceptibility to contamination and varying turbidity that affects chlorination efficacy. Effectiveness of a combined high‐throughput, commercially available sand filter and UV‐C system to inactivate Escherichia coli (K12, and attenuated O157:H7) in simulated irrigation water of varying...
Sat, 12/14/2019 - 03:18
Graphical overview of the incidence and characterization of Aspergillus section Flavi in raw materials and finished feed in Algeria and their ability to produce aflatoxins, cyclopyazonic acid and ochratoxine A. Abstract In Algeria, little information is available on the population structure of Aspergillus section Flavi in raw materials and resultant animal feeds. A total of 172 isolates belonging...
Wed, 12/11/2019 - 03:35
Bacteriophages are a potential agent for the biocontrol of Shiga toxin‐producing Escherichia coli in milk. Stability and activity of bacteriophages may increase the safety of dairy products. Additionally, phages can successfully reduce bacterial biofilm on the food processing surface. Abstract Shiga toxin‐producing Escherichia coli is a common foodborne pathogen which transmission includes dairy...
Fri, 12/06/2019 - 03:18
Yogurt is a health food with notable market production and demand. Because of this, we conducted a study on prominent commercial brands of yogurts in Pakistan for microbial content and the probiotic potential of the contained lactic acid bacteria (LAB), in the context of their label claims. All contained viable LAB, but the numbers (cfu g−1) varied considerably. Three of the products made...
Fri, 12/06/2019 - 03:18
High prevalence of antimicrobial resistance (AMR) to drugs of critically/highly importance of human and veterinary medicine was observed among the recovered Escherichia coli, Salmonella spp., and Staphylococcus aureus, circulating over the different stages of poultry in India. Upward trend in AMR rates was observed in poultry‐retail shops than in poultry‐farms. Multi‐drug resistance was observed...
Sat, 11/30/2019 - 03:18
Graphical overview of the monitoring and risk assessment of fipronil in eggs. Abstract In 2017, an outbreak regarding the release to the market of contaminated eggs with fipronil, alerted all EU authorities as to monitor and take relevant measures. In Greece, a total of 40 samples of poultry fat and eggs taken from the primary production (poultry farms) were analyzed, as to investigate the...
Wed, 11/27/2019 - 03:18
This article review the emerging trends in the spread, distribution, and epidemiology of Listeria species in foods, water, human, animals, and different environments in the Southern African sub‐region based on the appraisal of scholarly articles available online. Reports obtained from literatures revealed that traditional microbiological method and the principle of aesculin hydrolysis on...
Wed, 11/27/2019 - 03:18
Dendrogram analysis of ERIC& REP fingerprints of ESBL producing Klebsiella pneumoniae isolates. Abstract Klebsiella species have been at the center of attention over the recent years due to its role in the evolution of antimicrobial resistance and is not only associated with nosocomial but also with food related infections worldwide. In this study, out of 336 samples of animal intestinal and...
Wed, 11/27/2019 - 03:18
Spot map showing areas of sample collection from Delhi‐NCR. Abstract Fresh fruits and vegetables contaminated with microbial pathogens can cause outbreaks of food poisoning and other enteric diseases if consumed raw. The objective of the present study was to determine the bacterial contamination and antibiotic resistance in fresh produce sold in Delhi, India. One hundred fifty samples of fruits...
Sat, 11/23/2019 - 03:18
Growth behavior of Salmonella (A–E) and Shigella (F–J) in tomato–cucumber, modified tomato–cucumber, tahini tomato–cucumber, coleslaw, and toum sauce salads, respectively, stored for 5 days at 4, 10, and 24°C. Abstract This study evaluated the behavior of Salmonella and Shigella (5–6 log CFU/g) in tomato–cucumber (TC) salad without additives (control), TC with 1.0% lemon juice and 0.5% salt, TC...
Wed, 11/20/2019 - 03:30
In this work, the photodynamic bactericidal effect of Rose Bengal (RB), combined with green LED light, against Staphylococcus aureus and Salmonella Typhimurium, was investigated. The interaction of RB concentration and illumination time was evaluated using a response surface methodology, and a second‐order polynomial empirical model was adjusted to the experimental data. The derived model...
Wed, 11/20/2019 - 03:30
Plantaricins are natural antimicrobial peptides produced by Lactobacillus plantarum strains. Plantaricin bacteriocins belong to the Bacteriocin class I and II, they have relatively low molecular weights. Most of them have a bactericidal effect against many pathogenic and nonpathogenic bacteria that is, Listeria monocytogenes, Pseudomonas aeruginosa, Lactobacillus thermophilus, and Lactobacillus...

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