Research Publications (Food Safety)

Journal of Food Science, EarlyView. Staphylococcus aureus is a food-borne pathogen that quickly forms biofilm on meat contact surfaces and thus poses a serious threat to the safety of the meat industry. This study evaluated the attachment, survival, and growth of S. aureus biofilm with exposure to environmental factors in the meat industry by simulated ready-to-eat (RTE) cooked beef product contamination scenarios.

Journal of Food Science, EarlyView. Campylobacter is one of the most common foodborne bacterial pathogens causing illness, known as campylobacteriosis, in the United States. More than 70% of the campylobacteriosis cases have direct or indirect relation with poultry/poultry products.

Journal of Food Science, EarlyView. Sugar beet leaves can be a viable and economically interesting source of high-quality protein for the food industry. We investigated how storage conditions and leaf wounding at harvest affect the content and quality of the soluble protein. After collection, leaves were either stored intact or shredded to mimic wounding induced by commercial leaf harvesters.

Journal of Food Science, EarlyView. Polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) in various foods continuously concern the public. Pork and its byproducts, especially from Yorkshire pigs, are the largest meat food consumed by the general population in China. This study aims to investigate the distribution of PCDD/Fs in different tissues of Yorkshire pigs to understand their bioaccumulation. Yorkshire pigs were fed a known amount of PCDD/Fs through fly ash.

Journal of Food Science, EarlyView. Pesticide residues in radishes can induce serious health hazards, especially in children and toddlers. In order to assess potential health risk from pesticide residues in radishes, a total of 26 pesticides were evaluated by gas chromatography with mass spectrometry in 1690 samples, which were collected from the year 2016 to 2019 in Shandong Province of China.

Journal of Food Science, EarlyView. Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium and commonly detected in a wide range of foodstuffs. The purpose of this work was to monitor the presence of OTA in cheeses and pork meat products.

Journal of Food Science, EarlyView. The high nutritional value of egg makes it vital to the human diet. Salmonella enteritidis is one of the major global causes of foodborne enteritis in humans. The chicken intestine is the main source of S. enteritidis. Therefore, eggs play an important role in the transmission of salmonellosis.

Journal of Food Science, EarlyView. To overcome defects of polyvinyl alcohol (PVA) and expand its applications in food preservation, PVA/Ag@SiO2 nanocomposite films were prepared using the solution intercalation film-casting method. Transmission electron microscopy, X-ray diffraction, and UV-visible absorption spectra were applied to confirm the synthesis of the nanoparticles (NPs).

Journal of Food Science, EarlyView. This study synthesized and characterized ZIF-8 nanoparticles encapsulated with trans-cinnamaldehyde oil (TC) and evaluated their antimicrobial effectiveness against Escherichia coli O157:H7 on fresh spinach leaves. The antimicrobial activity of different mass ratios of TC-encapsulated ZIF-8 against E. coli O157:H7 (ATCC 43895) strain was assessed and the best mass ratio of 1:2 TC to ZIF-8 identified.

Journal of Food Science, EarlyView. Salmonella is a pathogen that comes from different animal-originated foods and poses a significant threat to human health. The present detection methods for Salmonella are time-consuming and labor-intensive and requires skilled workers and specialized instruments.

Journal of Food Science, EarlyView. Milk and milk products can harbor a multiple varieties of microorganisms. Therefore, they can be an important source of foodborne pathogens, including multidrug-resistant bacteria. Methicillin-resistant Staphylococcus aureus (MRSA) causes a wide spectrum of infections both in animals and humans.

Journal of Food Science, EarlyView. Cronobacter spp. is an important foodborne pathogen that can cause life-threatening diseases in infants and immunocompromised adults. The present study was carried out to understand the prevalence and characterization of Cronobacter spp.

Journal of Food Science, EarlyView. The antimicrobial potential of switchgrass extractives (SE) was evaluated on cut lettuce leaves and romaine lettuce in planta, using rifampicin-resistant Escherichia coli O157:H7 and Salmonella Typhimurium strain LT2 as model pathogens. Cut lettuce leaves were swabbed with E. coli O157:H7 or S.

Journal of Food Science, EarlyView. This study aimed at developing predictive models for Salmonella, Listeria, and E. coli in lettuce iceberg (Lactuca sativa) locally grown in Taiwan. The models were developed under constant temperature levels (5, 10, 15, 20, and 25°C) and validated under dynamic temperature conditions (18°C for 4 h, 7°C for 48 h, 23°C for 4 h).

Journal of Food Science, EarlyView. Chicken wings are among the most popular poultry products for home and foodservice consumption. Poultry products must be handled and cooked safely to decrease the risk of foodborne salmonellosis for consumers. This study aims to validate the use of domestic appliances (convection and air fryer ovens) for the thermal inactivation of Salmonella on chicken wings.

Journal of Food Science, EarlyView. The bioaccessibility and bioavailability of different cadmium (Cd) levels (low: 7.31 mg/kg, medium: 24.20 mg/kg, high: 41.64 mg/kg) in Boletus griseus were evaluated by establishing a bionic digestive system in vitro. The results showed that the bioaccessibility of high Cd level by gastrointestinal digestion was significantly higher than other two levels.

Journal of Food Science, EarlyView. Several types of cheeses including white brined cheese have been linked to listeriosis outbreaks worldwide. This study aimed to (i) investigate the in vitro inhibitory activity of zinc oxide (ZnO) nanoparticles (NPs) at concentrations of 0.0125–0.1% against three Listeria monocytogenes strains at 10 or 37°C, (ii) evaluate the antimicrobial efficiency of chitosan-based coating containing 1.0% ZnO NPs against L.

Journal of Food Science, EarlyView. Propidium monoazide coupled to real time PCR (PMA-qPCR) is a novel methodology proposed for the quantification of viable bacteria in food after microbial inactivation treatments. The aim of this work was to assess the effectiveness of different pressure levels on the lethality of a pool of Escherichia coli O157 strains in beef burgers by plate count and PMA-qPCR using uidA as target gene.

Journal of Food Science, EarlyView. Rice is a recognized source of cadmium (Cd) exposure. In this study, a total of 102 rice samples were obtained from main producing rice regions of China, and the bioavailability of Cd in rice were assessed by using an in vitro digestion method combined with a Caco-2 cell monolayer model.

Journal of Food Science, EarlyView. The occurrence of disease outbreaks involving low-water-activity (aw) foods has gained increased prominence due in part to the fact that reducing free water in these foods is normally a measure that controls the growth and multiplication of pathogenic microorganisms. Salmonella, one of the main bacteria involved in these outbreaks, represents a major public health problem worldwide and in Brazil, which highlights the importance o

Journal of Food Science, EarlyView. Bacteriocins inhibit various foodborne bacteria in planktonic and biofilm forms. However, bacteriocins with antibacterial and antibiofilm activity against Staphylococcus argenteus, a pathogen that can cause food poisoning, are still poorly known.

Journal of Food Science, EarlyView. Hummus is a popular dip in the Middle East region prepared by mixing the boiled chickpeas with tahini and other ingredients, and because its consumption has increased world-wide some notoriety has developed following an increase in the incidence of hummus-related illness outbreaks and recalls.

Journal of Food Science, EarlyView. Abstract The study aimed to evaluate the antimicrobial activity of 0.5 or 1% (w/w) chitosan and 1% (w/w) garlic against Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in hummus dip stored at 4, 10, or 25°C for 28, 21, or 7 days, respectively.

Journal of Food Science, Volume 86, Issue 12, Page 5200-5212, December 2021.

Journal of Food Science, EarlyView.