Journal of Food Science

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.

Fri, 02/14/2020 - 03:18
Food supply chain is a rapidly growing integrated sector and covers all the aspects from farm to fork, including manufacturing, packaging, distribution, storing, as well as further processing or cooking for consumption. Along this chain, smart packaging could impact the quality, safety, and sustainability of food. Packaging systems have evolved to be smarter with integration of emerging...
Thu, 02/13/2020 - 03:29
Chicken breast meat is considered as the main source of Salmonella infection in humans. The aim of this study was to isolate lytic bacteriophages specific for Salmonella enterica serovars Enteritidis and examine their efficacy in a cocktail for the biocontrol of Salmonella spp. in raw chicken breast meat. Four lytic phages belonging to the Myoviridae and Siphoviridae families were isolated from a...
Wed, 02/05/2020 - 03:19
By utilizing the coffee‐ring effect and microfluidic paper‐based analytical devices (µPADs), this study improved the sensitivity of the determination of norfloxacin in four different food matrices. Micro‐PADs in this study were fabricated by designing and embedding wax channels onto cellulose‐based filter paper through printing and subjecting the paper to heat to allow the wax to penetrate the...
Fri, 01/31/2020 - 03:18
Salmonella enterica, Listeria monocytogenes, Shigella flexneri, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Vibrio cholerae, Clostridium botulinum type A, Bacillus cereus, Clostridium perfringens Alpha toxin, and Yersinia enterocolitica are 11 common foodborne pathogens. Traditional bacterial culture methods for detecting pathogens are time‐consuming and labor‐...
Fri, 01/31/2020 - 03:18
Nuruk is a fermentation agent used to manufacture alcoholic beverages, which contains a variety of microorganisms. Most microorganisms in Nuruk are useful for the production of alcoholic beverages; however, Nuruk can be infected with Aspergillus flavus, which produces aflatoxin (AF). Therefore, this study analyzed total AF concentrations in Nuruk, the transfer of AF from Nuruk to alcoholic...
Tue, 01/28/2020 - 03:20
The concentrations of heavy metals, such as chromium (Cr), arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb), in different muscles and edible offal of consumed pork from the city of Nanjing and related health risks were evaluated. The results showed that the detected Hg concentrations from 6 of 80 samples exceeded the maximum allowable concentration (GB 2762‐2017). Moreover, most of the...
Sat, 01/25/2020 - 03:17
Insects are considered edible food resources with sufficient nutrients, but their nutrient composition and safety evaluation have not been fully investigated yet. In this study, we investigated the nutrient composition and the acute and sub‐chronic toxicity of locust powder in male rats. In the acute oral toxicological experiment, rats were administered locust powder at a dose of 10 or 20 g/kg/...
Wed, 01/22/2020 - 03:18
Cadmium has long been recognized as an environmental contaminant that poses risks to human health. Cadmium is of concern since nearly everyone in the general population is exposed to the metal through the food supply and the ability of the element to accumulate in the body over a lifetime. In support of the United States Food and Drug Administration's (FDA) Toxic Element Working Group's efforts...
Wed, 01/22/2020 - 03:18
Antibiotics are one of the most widely used types of drugs in pharmaceutics. However, efficiency of these drugs has decreased recently owing to the threat of antibiotic resistance. One of the important factors causing antibiotic resistance is the excessive use of antibacterials in animals. Therefore, detection of antibiotics in foods of animal origin is crucial. The aim of this study was to...
Thu, 01/09/2020 - 03:31
Campylobacter species are known as biofilm‐forming bacteria in food systems. The aim of this study was to evaluate the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter jejuni and Campylobacter coli isolated from chicken meat. The biofilm‐forming C. jejuni and C. coli strains from chicken meat were investigated using minimum inhibitory concentration (MIC) and...
Sat, 01/04/2020 - 03:19
Sufu is a form of food derived from traditional Chinese fermented soybean. It has a unique flavor and contains abundant nutrients. With demands for healthy food on the rise, a higher level of sufu functionality is required. In fermentation of soybean‐derived products, lactic acid bacteria (LAB) are widely used as an adjunct culture, which provides health benefits and enhances flavor of food....
Sat, 12/28/2019 - 03:18
Cyclopiazonic acid (CPA) is an indole‐tetramine mycotoxin commonly produced by Penicillium and Aspergillus and is widely found in agricultural products, fermented food, and feed. Food contaminated with CPA poses a substantial health risk to consumers. Therefore, eco‐friendly immunoassays, including an indirect competitive enzyme‐linked immunosorbent assay (ic‐ELISA) and a lateral flow...
Fri, 12/27/2019 - 03:19
The production of films and coatings from onion (Allium cepa L.) to be applied as packaging is attractive, due to its high nutritional and therapeutic value. Also, it can collaborate to minimize environmental impacts caused by the improper disposal of products made from plastics. However, despite it being an innovative and novel proposal, onion films for the development of edible packaging should...
Wed, 11/27/2019 - 03:19
Concern about the safety of acrylamide in french fries led to the identification of potato varieties low in the acrylamide precursors asparagine and reducing sugars that vary with variety, nitrogen (N) fertilizer applications, and other factors, but produce light‐colored fries, which may not appeal to consumers. New potato varieties shown to produce low‐acrylamide fries, AF4296‐3 and Easton, and...
Wed, 11/27/2019 - 03:19
Methicillin‐resistant Staphylococcus aureus (MRSA), a versatile pathogen bearing multiple virulence determinants, is increasingly being detected in various food‐producing animals, including fish. In addition, it is a potential food poisoning agent. MRSA is not an inherent microbiota of fish; its presence is attributed to pre‐ or postharvest contamination through fish handlers, water, ice, and...
Wed, 11/27/2019 - 03:19
Mycotoxins presence was evaluated in animal feed marketed in Tunisia for the first time ever. A QuEChERS method was performed to analyze the natural copresence of 22 mycotoxins (enniatins, beauvericin, ochratoxin A, aflatoxins, alternariol monomethyl ether, alternariol, tentoxin, zearalenone, deoxynivalenol, 3‐acetyldeoxynivalenol, 15‐acetyldeoxynivalenol, nivalenol, neosolaniol,...
Sat, 11/23/2019 - 03:18
The abuse of pesticides in home gardens may lead to contamination of home‐grown eggs. This study aimed to determine the prevalence of hexachlorocyclohexane (HCH), aldrin, and malathion pesticides residues in egg white and egg yolk of home‐grown eggs in Jordan; and the effect of refrigerated storage and heat treatment (boiling and frying) on residues level. High‐performance liquid chromatography...
Wed, 11/20/2019 - 03:31
The public assumes that some foods, such as milk and ground beef from cattle receiving steroidal implants, are associated with estrogenic hormones, while other foods are presumed “safe” or nonestrogenic. Here, we investigate these assumptions by assessing the relative estrogenic activity of a serving size of four foods: skim milk (8 oz), rice (48 g dry wt) in cooking bag, ground beef patties from...
Wed, 11/20/2019 - 03:31
Approximately 90% of Americans consume more than the 2,300 mg of sodium recommended daily; therefore, the Food and Drug Administration (FDA) has recommended short‐ and long‐term sodium reduction goals in food products. Reduced sodium products have not been previously liked, so flavor enhancers may increase their palatability. The objective of this research was to compare the acceptability of FDA‐...
Tue, 11/19/2019 - 03:19
Thermal treatment of proteinaceous foods generates heat‐induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence Maillard reaction. This study investigated the impact of lingonberry leaf extracts on the formation of Nε‐(carboxymethyl)lysine (CML) and Nε‐(2‐furoylmethyl)‐L‐...
Thu, 11/14/2019 - 03:18
The antibacterial effects of ultrasound (US) and cinnamon essential oil (CEO), individually and combined, were investigated against Listeria monocytogenes and Salmonella Typhimurium in low‐ and high‐fat milk during 6‐day storage. At the end of storage, CEO alone decreased 2 and 2.2 log cycles of Salmonella Typhimurium and 2.5 and 3 log cycles of L. monocytogenes populations in low‐ and high‐fat...
Thu, 11/14/2019 - 03:18
This work aimed to investigate the phytochemical composition, nutritional value, antioxidant, antihemolytic, antihyperglycemic, and antiproliferative activities of flaxleaf fleabane (Conyza bonariensis) leaves. Different concentrations of water and ethanol (0:100, 25:75, 50:50, 75:25, and 100:0 v/v) were used in the extraction process and results showed that the hydroalcoholic extract (50:50 v/v...
Wed, 11/13/2019 - 03:18
Low‐temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products safe and durable while maintaining high quality. The present experiments were designed to investigate the influence of low‐temperature treatment (40, 50, or 60 °C) in...
Fri, 11/01/2019 - 03:19
Seven bisphenols, endocrine‐disruptor chemicals, were analytically determined for risk assessment in 52 large‐consumption beverages collected from the Italian market. The analytes under examination were bisphenol A, bisphenol F, bisphenol E, bisphenol B, bisphenol AF, bisphenol A diglycidyl ether, and bisphenol M. The concentration levels of all bisphenols detected ranged from
Thu, 10/17/2019 - 03:22
Food poisoning caused by Staphylococcus aureus is responsible for staphylococcal enterotoxin (SE) produced in foods. Staphylococcal food poisoning is mostly caused by staphylococcal enterotoxin type A (SEA) among SEs. Growth/no growth for S. aureus under various environmental conditions was well studied with a logistic regression model so far. Recently we successfully described the boundaries of...
Sat, 10/12/2019 - 03:22
Escherichia coli O157:H7 is an important foodborne pathogen and has been implicated in numerous food poisoning outbreaks worldwide. Although several microbiological and molecular methods have been developed to detect E. coli O157:H7, the difficulty to rapidly detect low levels of the foodborne bacteria persists. Here, the optimization of a filtration technique to concentrate and rapidly detect E...
Fri, 10/11/2019 - 03:22
The present investigation was aimed at evaluating the occurrence of transferable genes conferring resistance to tetracyclines, macrolide‐lincosamide‐streptogramin B (MLSB), vancomycin, beta‐lactams, and aminoglycosides in 32 samples from eight batches of ready‐to‐eat crickets (Acheta domesticus) commercialized by four European Union producers (two batches per producer). Bacterial DNA extracted...
Tue, 10/08/2019 - 03:22
Carbofuran residue in vegetables is a concern to human health. Direct competitive enzyme‐linked immunosorbent assay (dcELISA) and dipstick immunoassay were developed in the present study. The dcELISA showed a 50% inhibition concentration (IC50) and working range of 1.3 and 0.2 to 7.5 ng/mL, respectively, while the cutoff value of dipstick immunoassay was 20 ng/mL. Applying the two immunoassays,...
Tue, 10/08/2019 - 03:22
A multilayer film containing star anise essential oil and thymol coating layers (SAEO and TH, respectively), with insect repellent and antimicrobial properties, has been developed using bar coating and adhesive lamination processes. Our previous study reported the in vitro activities of this polypropylene film (PP)/SAEO/polyethylene terephthalate film (PET)/TH/low‐density polyethylene film (LDPE...
Tue, 10/08/2019 - 03:22
The present work studied, for the first time, the effect of two technologies on the hydration and germination process of beans: ionizing irradiation and ultrasound. In addition, this work proposed a possible biological effect of ultrasound to describe its effect on grain hydration. Carioca beans were irradiated at doses of 2.3 and 3.8 kGy using γ‐rays, establishing different metabolic activities...
Wed, 10/02/2019 - 03:23
Controlling the free chlorine (FC) availability in wash water during sanitization of fresh produce enhances our ability to reduce microbial levels and prevent cross‐contamination. However, maintaining an ideal concentration of FC that could prevent the risk of contamination within the wash system is still a technical challenge in the industry, indicating the need to better understand wash water...
Wed, 09/25/2019 - 03:21
This study provides phenotypic and molecular analyses of the antibiotic resistance of Ensifer adhaerens strain YX1 (CICC 11008s), a strain that was identified using a polyphasic taxonomy approach. The antibiotic resistance profile of E. adhaerens YX1 was assessed using the Clinical & Laboratory Standards Inst. (CLSI) method. The strain was susceptible to ciprofloxacin, levofloxacin,...
Tue, 09/24/2019 - 03:21
The effects of visual cues on familiarity, expected heat intensity, liking of appearance, emotional and wellness responses, and purchase intent (PI) before and after disclosing information associated with red chili powders were determined using a 3‐point scale, a 15‐cm line scale, a 9‐point hedonic scale, a 15‐cm line scale, and a binomial scale, respectively. In this study, consumers only...
Tue, 09/24/2019 - 03:21
The food industry is advancing at a rapid pace and consumer sensitivity to food safety scares and food fraud scandals is further amplified by rapid communication such as by social media. Academia, regulators, and industry practitioners alike struggle with an evolving issue regarding new terms and definitions including food fraud, food authenticity, food integrity, food protection, economically...
Sun, 09/22/2019 - 03:17
Microwave‐powered cold plasma (CP) treatment was evaluated as a means to increase the antioxidant activity, water solubility, and dispersion stability of prickly pear cactus fruit (Opuntia ficus‐indica (L.) Mill.) extract. The extract (2 g) was treated at various CP generation powers and treatment times at 25 °C to 28 °C. The antioxidant activity of the prickly pear cactus fruit extract increased...
Mon, 09/16/2019 - 11:34
Abstract In the present study, we analyzed the tilmicosin residues in eggs as well as the dietary risks posed by the residual drug to Chinese consumers. Tilmicosin was administrated to laying hens via drinking water in doses of 100 mg/L and 300 mg/L (dose 1 and dose 2) for 5 days. Its residues distribution within egg matrices were detected using a QuEChERS method coupled with liquid...
Thu, 09/12/2019 - 14:14
Abstract In Mexico, there is limited information regarding food consumer behaviors at home. The knowledge of food consumption and food handling practices can help to determine more realistically the exposure to different hazards, such as Salmonella spp. on the population. The main goal of this study was to characterize the food consumption habits of five food groups (fruits and vegetables, fresh...
Tue, 09/10/2019 - 06:55
Abstract A method combining surface‐enhanced Raman scattering (SERS) with a lateral flow strip (LFS) was developed for the quantitative and sensitive analysis of Escherichia coli O157:H7. AuMBA@Ag nanoparticles were prepared as SERS probes, and 4‐methylthiobenzoic acid (MBA) as a Raman reporter was inserted into the interior gap of the Au@Ag core‐shell nanoparticles, which replaced the Au...
Fri, 08/23/2019 - 08:27
Abstract An effective method for the determination of 49 pesticide residues and 17 mycotoxins in wine by a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) method and ultrahigh‐performance liquid chromatography–tandem mass spectrometry was developed. The target compounds were extracted with 1% (v/v) formic acid–acetonitrile, and no cleanup steps were required. The extracts were...
Wed, 08/21/2019 - 15:00
Abstract Wheat flour may be thermally processed to improve microbiological safety; however, come‐up time for thermal processing of wheat flour is long due to its low thermal conductivity. In the present study, a novel radiofrequency (RF)‐assisted thermal processing approach was investigated for reducing the come‐up time of soft wheat flour (SWF) and for improving microbiological safety. The...
Wed, 08/21/2019 - 08:32
Abstract In this study, silver (Ag), zinc oxide (ZnO), and copper oxide (CuO) metallic nanoparticles were used in preparation of carboxymethyl cellulose (CMC) nanobiocomposite films. Scanning electron microscopy (SEM), X‐ray diffraction (EDXA), water vapor permeability (WVP), ultraviolet and visible light (UV–Vis) spectroscopy, and mechanical and microbial tests were used to determine the...
Tue, 08/20/2019 - 06:04
Abstract Diuron is a urea herbicide that is frequently detected in surface water, groundwater, and marine waters. However, there are few methods or guidelines reported on ensuring the quality of sugarcane and soil. In this study, a method was developed for detecting diuron to ensure the quality and safety of food and sugar. Mass spectrometry was used to identify 3,4‐dichloroaniline as a marker...
Tue, 08/20/2019 - 06:04
Abstract Lactic acid bacteria and Listeria monocytogenes are psychotropic organisms that can grow and compete in food such as lightly preserved fishery products. Predictive microbiology is nowadays one of the leading tools to assess the behavior of bacteria in food and to predict food spoilage. Mathematical models can be used to predict the growth, inactivation or growth probability of bacteria....
Wed, 07/24/2019 - 09:37
Abstract The conventional prolonged parboiling process results in high operation cost and grain darkening, which may limit consumption. Moreover, residue generation by rice industries is another challenge. The objective of this study was to evaluate the use of microwave irradiation during soaking and gelatinization stages of parboiling rice. Processing time, colorimetric profile, broken and...
Tue, 07/23/2019 - 10:20
Abstract Human adenoviruses (HAdVs) are the foodborne enteric pathogens transmitted by the consumption of contaminated shellfish. In this study, the occurrence of enteric adenoviruses in finfish and shellfish was investigated by virus concentration and polymerase chain reaction (PCR). Total plate count, total coliform, and fecal coliform levels were determined and correlated with the presence of...
Tue, 07/02/2019 - 07:28
Abstract Nowadays, Listeria monocytogenes continues to be a major health issue. Therefore, improvements in the speed and reliability of its detection are still needed. In the present study, the combination of real‐time Recombinase Polymerase Amplification (qRPA) with immunomagnetic separation (IMS) is described. The proposed methodology was tested against a real‐time PCR method, and was...
Wed, 06/26/2019 - 07:43
Abstract A total of 600 freshly caught fish samples (200 each of Nile tilapia, flathead grey mullet, and African catfish) were collected from Manzala Lake, Egypt, and analyzed for determination of heavy metal residues using an atomic absorption spectrophotometer. Metal concentrations (µg/g wet weight) were detected in all examined samples in quantities of 0.045, 0.0145, and 0.017 µg/g for Hg; 0....
Tue, 06/25/2019 - 15:58
Abstract In this study, an active antibacterial packaging film was developed by coating a polyethylene terephthalate/polyvinylidene chloride/retort casting polypropylene (PPR) plastic multilayer film with plantaricin BM‐1 and chitosan. The characteristics of the active packaging film and its antibacterial effect for chilled meat preservation were evaluated. Our results indicated that the barrier...
Mon, 06/17/2019 - 12:57
Abstract The evolution of volatile aldehydes and the conversion of oxygenated ityβ‐unsaturated aldehydes (OαβUAs) into furans were compared in four vegetable oils (soybean oil, olive oil [OVO], peanut oil [PO], and perilla oil [PAO]) thermally oxidized at temperatures of 150, 180, and 210 °C for 10 hr/day over a 3‐day period. Results showed that 2 alkyl furans and 23 volatile aldehydes including...
Mon, 06/17/2019 - 11:52
Abstract The fruit of Terminalia chebula Retz., or Tibet Olive, is widely used as a food supplement in China. It possesses some natural antimicrobial properties; however, its chemical composition and antivirulence effects have not been identified. In this work, 29 compounds were identified from the peel of T. chebula fruit by ultra‐high‐performance liquid chromatography‐tandem quadrupole time‐of‐...

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