LWT

Sat, 10/10/2020 - 06:10
LWT
Author(s): Lanlin Yu, Su Zhang, Yuanyuan Xu, Xiaoyu Mi, Tong Xing, Jiaolong Li, Lin Zhang, Feng Gao, Yun Jiang Shiga toxin-producing Escherichia coli (STEC) strains are classified as important foodborne pathogens and their acid resistance (AR) capability is identified as one of key factors compromising food safety. In this study, we confirmed experimentally that the growth of two STEC strains (...
Wed, 10/07/2020 - 06:07
LWT
Author(s): Zhilin Gan, Xiaoru Feng, Yanan Hou, Aidong Sun, Ruixue Wang Here, we investigated the effects of cold plasma (CP), a nonthermal processing technology, on Escherichia coli and Saccharomyces cerevisiae inactivation and the quality of chokeberry juice (CJ). A CP jet with a dielectric barrier configuration was used to process the CJ, and the inactivation of E. coli and S. cerevisiae was...
Tue, 10/06/2020 - 06:11
LWT
Author(s): Li Li, Bolei Yang, Muhammad Humza, Hairong Geng, Gang Wang, Chenxi Zhang, Sheng Gao, Fuguo Xing, Yang Liu Aspergillus carbonarius is a typical OTA production strain in genus Aspergillus. Inhibiting the growth of A. carbonarius during planting, storage and processing is the most effective way to reduce OTA contamination in grapes. The objective of this study was to screen the...
Sun, 09/27/2020 - 06:08
LWT
Author(s): Oladipupo Odunayo Olatunde, Soottawat Benjakul, Kitiya Vongkamjan This work aimed -at investigating the microbial diversity, shelf-life, and sensory properties of Asian sea bass slices (ASB-S) subjected to high voltage cold plasma (HV-CP) combined with 400 mg/kg liposomal encapsulated ethanolic coconut husk extract (LiE-ECHE). HV-CP was generated from a mixture of argon, carbon dioxide...
Fri, 09/25/2020 - 06:06
LWT
Author(s): Gökhan Kürşad İncili, Müzeyyen Akgöl, Mehmet Emin Aydemir, Selçuk Alan, Muhsin Mutlu, Osman İrfan İlhak, Gülsüm Öksüztepe In recent years, the increase in consumer demands for the products that are processed with natural additives has highlighted the use of natural substances in food processing and safety. For this purpose, the aim of this study is to determine the effect of homemade...
Mon, 09/21/2020 - 06:06
LWT
Author(s): Ali Gücükoğlu, Erdem Saka, Tolga Uyanik, Sibel Kanat, Özgür Çadirci, Rahşan Akpinar Beekeeping industry is developing day by day in the world and accordingly, there is an increase in the variety of beekeeping products. One of these products is pollen which is the main source of proteins necessary for bees to complete their growth and development and also an excellent functional food...
Sat, 09/19/2020 - 06:10
LWT
Author(s): Yu-Hao Zhou, Sriram K. Vidyarthi, Chong-Shan Zhong, Zhi-An Zheng, Yu An, Jun Wang, Qing Wei, Hong-Wei Xiao Wolfberry is very difficult to dry as its surface is covered by thin wax layer. Chemical dipping is frequently used to dissolve it and enhance drying. In current work, cold plasma (CP) was employed and its pretreatment effect (15, 30, 45, 60 s) on drying time, color, rehydration...
Fri, 09/18/2020 - 06:06
LWT
Author(s): Chenghui Zhang, Changzhu Li, Mohamed A. Abdel-Samie, Haiying Cui, Lin Lin Listeria monocytogenes (L. monocytogenes) can adhere to biological or non-biological surfaces, including food processing equipment and storage containers. Subsequently, they can contaminate food by forming a biofilm, thereby causing serious food safety problems. In this project, the natural antibacterial agent...
Sun, 09/13/2020 - 06:06
LWT
Author(s): Haiying Cui, Hong Li, Changzhu Li, Mohamed A. Abdel-Samie, Lin Lin As a natural antibacterial agent, moringa oil (MO, containing palmitic acid, stearic acid and oleic acid as the dominant components) performs promising potential to ensure microbiological safety in food industry. Nevertheless, the antibacterial mechanism of MO is still unclear. In this study, we explored the...
Wed, 09/02/2020 - 06:06
LWT
Author(s): Harshavardhan Thippareddi, S. Balamurugan, Jitendra Patel, Manpreet Singh, Julie Brassard The COVID-19 pandemic has worldwide impact in terms of number of illnesses, deaths and long-term sequelae. While the main route for the spread of the SARS-CoV-2 virus is person to person from respiratory droplets, survival of the virus in the air and its ability to infect subsequently have raised...
Wed, 09/02/2020 - 06:06
LWT
Author(s): Chengliang Li, Guofeng Jin, Lichao He, Chuqiao Xiao In present study, using gamma-ray irradiation at dose of 0 kGy and 3 kGy, the effect of glucose on off-odor performance in porcine muscle protein emulsions was monitored by determining lipid oxidation, protein oxidation events, profile of free amino acids and volatile compounds. Results showed that sarcoplasmic emulsion produced more...
Wed, 09/02/2020 - 06:06
LWT
Author(s): Ting Li, Ling Jin, Kaiwen Feng, Tan Yang, Xianglin Yue, Bin Wu, Shuangyan Ding, Xuehua Liang, Ganhui Huang, Jinsheng Zhang The growing threat of foodborne disease has made it imperative to develop rapid and efficient detection techniques. Here, we developed dendritic superparamagnetic iron oxide nanoparticles (SPIONs) combined with low-field nuclear magnetic resonance (LF-NMR)...
Wed, 09/02/2020 - 06:06
LWT
Author(s): Ilkin Yucel Sengun, Gulden Kilic, Berna Ozturk In this study, the effects of marination liquids (MLs) prepared using koruk juice (25% and 50%) and dried koruk pomace (1% and 2%) with or without additives [salt (1%) and thyme (0.1%)] on meat safety were determined. In the first stage, the minimum inhibition concentration (MIC) values of MLs were observed in the range of 6.50% - >50...
Sat, 08/29/2020 - 06:10
LWT
Author(s): Jiacheng Zhou, Eirini Velliou, Seok Hoon Hong The FDA-approved antimicrobial peptide nisin has been used to prevent contamination of food products from Gram-positive pathogens including Listeria monocytogenes (L. monocytogenes). However, some L. monocytogenes strains are tolerant or resistant to nisin treatment at a dose that would normally be lethal. Therefore, alternative or combined...
Fri, 08/21/2020 - 06:06
LWT
Author(s): Ahmed G. Abdelhamid, Ahmed E. Yousef Some Salmonella enterica serovars adapt effectively to low-water activity (low-aw) environments but this desiccation stress also induces collateral responses that have not been fully explored. Additionally, it is not known how long these responses are retained during refrigerated storage of the dehydrated pathogen. To investigate these issues, two S...
Sun, 08/16/2020 - 06:06
LWT
Author(s): Shruti Chatterjee, Ishan Raval, Krishna Raval, Rima Tapader, Gopal Bhojani, Amit Pal, Sandhya Mishra This study intended to determine whether edible microalgae can play an active role as an anti-virulence agent for enteropathogens. It showed that Chlorella variabilis (ATCC PTA 12198) are able to inhibit the production of the virulence factors in pathogenic Vibrio cholerae strains, the...
Sun, 08/16/2020 - 06:06
LWT
Author(s): Abeni Beshiru, Isoken H. Igbinosa, Etinosa O. Igbinosa The present study was carried out to determine and characterize the virulence and antimicrobial resistance profile of S. aureus from ready-to-eat (RTE) shrimp. A total of 720 RTE shrimp samples from open market in Delta State Nigeria were assessed for the virulence and antimicrobial characteristic profile of S. aureus using...
Sun, 08/16/2020 - 06:06
LWT
Author(s): Jae-Hyun Yoon, Hyeonjin Chu, Do-Young Jeong, Songyi Choi, In-Jun Hwang, Sun-Young Lee, Se-Ri Kim This study was undertaken to examine the effect of a 405-nm light-emitting diode (LED) illumination alone or combined with 3% organic acid dipping on the survival of Listeria monocytogenes in enoki mushrooms stored at 5 °C. Less than 1.0 or 2.1–4.4 log-reductions were achieved when L....
Sat, 08/15/2020 - 06:09
LWT
Author(s): Caroline Abballe, Fernanda Moralez Leme Gomes, Beatriz Dezembro Lopes, Ana Paula Ferreira de Oliveira, Maria Isabel Berto, Priscilla Efraim, Sílvia Amélia Verdiani Tfouni Contamination of cocoa and its derived products by polycyclic aromatic hydrocarbons (PAHs) may occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are considered carcinogenic...
Thu, 08/13/2020 - 06:09
LWT
Author(s): Gulten Izmirlioglu, Beining Ouyang, Ali Demirci Due to their nutritional value, walnut consumption has been increasing worldwide, however outbreaks caused by walnuts are still of concern. Current chemical methods in walnut industry to prevent pathogenic microorganisms are not preferred by the consumer while thermal treatments may cause undesired flavor. UV light is the portion of the...
Thu, 08/13/2020 - 06:09
LWT
Author(s): Emmanuel O. Kyere, Goh Wan Qiu, Siti Norbaizura Md Zain, Jon Palmer, Jason J. Wargent, Graham C. Fletcher, Steve Flint The popularity of bagged salads sold in the market has increased due to their ease of transportation and convenience but there are food safety risks. In this study, we examined the prevalence of Listeria monocytogenes (L. monocytogenes) in 100 samples of ready-to-eat...
Sat, 08/08/2020 - 06:10
LWT
Author(s): Ítalo Henrique Rodrigues Marques Ferreira, Geany Targino de Souza Pedrosa, Jiin Jung, Adma Nadja Ferreira de Melo, Fernanda Bovo Campagnollo, Donald W. Schaffner, Marciane Magnani This study assessed the fate of Salmonella enterica (S. Enteritidis and S. Typhimurium) on cut peppers (Capsicum annuum L.) at two initial levels (4.5 or 2.5 log CFU/g) over six days (0–144 h) at nine...
Thu, 08/06/2020 - 06:10
LWT
Author(s): Tofa Begum, Peter A. Follett, Farah Hossain, Larry Christopher, Stephane Salmieri, Monique Lacroix The radiation response of three foodborne illness pathogens was examined for irradiation with cobalt-60 Gamma and low-energy (125 keV) X-ray at different dose rates. Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes were inoculated into rice and irradiated at target...
Wed, 08/05/2020 - 06:06
LWT
Author(s): Yunge Liu, Pengcheng Dong, Lixian Zhu, Yimin Zhang, Xin Luo The objective of this study was to evaluate the inhibitory effect of four natural antimicrobial compounds on the biofilm formation of Listeria monocytogenes (L. monocytogenes) isolated from beef processing plants in China. Firstly, biofilm-forming ability of the isolated L. monocytogenes (n = 131) was investigated. Furthermore...
Wed, 08/05/2020 - 06:06
LWT
Author(s): Yu Zhang, Kumiko Shigemura, Hoang Minh Duc, Cunkuan Shen, Hung-Hsin Huang, Jun Sato, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto This study describes the characterization of bacteriophage FP43, active against pathogenic and non-pathogenic strains of Escherichia coli, and its ability to inhibit and remove a mixed biofilm of enterohemorrhagic E. coli O157:H7 and O91:H-. Phage...
Wed, 08/05/2020 - 06:06
LWT
Author(s): Nurhan Ertas Onmaz, Yeliz Yildirim, Fulden Karadal, Harun Hizlisoy, Serhat Al, Candan Güngör, H. Burak Di̇şli̇, Mukaddes Barel, Adalet Dişhan, Ruslan Adil Akai Tegin, Emrah Şi̇mşek This study was performed to survey the incidence of Escherichia coli O157:H7 contamination in fish samples which were obtained from different fish farms and retail markets. For this purpose, a total of 140...
Mon, 08/03/2020 - 06:06
LWT
Author(s): Cuauhtemoc Marin, Diana Ibañez, Gabriela Rios-Corripio, Jose Angel Guerrero, Dolores Rodrigo, Antonio Martinez This work studies and models microbial inactivation by high hydrostatic pressure applied to insect protein (Acheta domesticus) enriched gels. The target microbial groups and pathogens studied were total aerobic mesophilic (TAM) bacteria, molds and yeasts (M&Y), Salmonella...
Sun, 08/02/2020 - 06:07
LWT
Author(s): Jhun-Woo Kim, Jung-Whan Chon, Kwang-Young Song, Jong-Soo Lim, Dongryeoul Bae, Hyunsook Kim, Kun-Ho Seo Cheese products may serve as vehicles for transmission of foodborne pathogens, causing disease outbreaks, particularly when unpasteurized raw milk is used for cheese production. Therefore, the adequacy of a 60-day aging period for raw milk Cheddar cheese to eliminate Escherichia...
Sun, 08/02/2020 - 06:07
LWT
Author(s): Yiwen Bao, Lavanya Reddivari, Jen-Yi Huang The huge amount of grape pomace generated along with wine production usually ends up as waste or with low economic value. However, due to the high content of phenolic compounds, grape pomace can be valorized through extraction. This study applied high voltage (60 kV) atmospheric cold plasma (HVACP) as a pretreatment on grape pomace for...
Sun, 08/02/2020 - 06:07
LWT
Author(s): Wentao Jiang, KaWang Li, Yu-Chun Chiu, Carly Waldman, Cangliang Shen This study aimed to evaluate the thermal inactivation of Campylobacter jejuni in moisture enhanced reconstructed non-intact chicken patties with various pump rates and double pan-broiled at different temperatures. Fresh 1.5-kg coarse-ground chicken breast, inoculated with C. jejuni (3-strain mixture), were moisture...
Sun, 08/02/2020 - 06:07
LWT
Author(s): Rocío Daniela Inés Molina, Rodrigo Campos-Silva, Myriam Anabel Díaz, Alexandre José Macedo, María Amparo Blázquez, María Rosa Alberto, Mario Eduardo Arena Antimicrobial, antibiofilm, anti-Quorum sensing (QS) and virulence factors inhibitory capacity of different polarity Laurus nobilis extracts against several pathogenic microorganisms were studied. Some extracts exhibited antibiotic...
Sun, 08/02/2020 - 06:07
LWT
Author(s): Patrick Owusu-Ansah, Xiaojie Yu, Richard Osae, Abdullateef Taiye Mustapha, Rong Zhang, Cunshan Zhou B cereus was extracted from pork meat and detected using conventional polymerase chain reaction, (PCR). The spores were infected in the pork and the inactivation behavior was scrutinize by thermal (80 °C and 90 °C), sole ultrasonication, US (20 kHz) and thermosonication (TS), at single...
Sat, 07/25/2020 - 06:07
LWT
Author(s): Zahra H. Mohammad, Larry Payton, Sujata A. Sirsat This study aimed to investigate the efficacy of sushi rice acidification on the growth of B. cereus and C. prefringens. The white sushi rice was cooked in a rice cooker, and the pH was adjusted with rice vinegar to 4.2 ± 0.05 or 4.6 ± 0.05 to compare pH recommended by the U.S. Food Code and lower pH used by sushi retails. The rice was...
Sat, 07/25/2020 - 06:07
LWT
Author(s): Márcio Moura-Alves, Ana R. Gouveia, José M.M. M. de Almeida, Filipe Monteiro-Silva, José A. Silva, Cristina Saraiva his study aims to evaluate the effect of Salvia officinalis L. (sage) essential oil (EO) on behavior of L. monocytogenes ATCC679 inoculated in beef processed by Sous-vide cook-chill (SVCC) and stored at 2 or 8 °C during 28 days. Minimum inhibitory concentration (MIC) of L...
Sat, 07/18/2020 - 06:06
LWT
Author(s): Sahna Don, Parvathi Ammini, Binaya Bhusan Nayak, Sanath H. Kumar Seafood contamination with Salmonella enterica is a public health concern. The objective of this study was to investigate the survivability of Salmonella enterica serotype Typhimurium in fish and shrimp subjected to chilled (1 ± 2 °C) and frozen storage (−18 ± 2 °C). Bombay duck fish (Harpadon nehereus) and shrimp (...
Mon, 07/13/2020 - 06:06
LWT
Author(s): Anum Ishaq, Paul D. Ebner, Qamar Abbas Syed, Hafiz Ubaid ur Rahman Meat and meat-based products represent augmented food safety concern due to their high susceptibility towards spoilage and ideal growth conditions for microorganisms. Therefore, it is vital to introduce safe, environment-friendly and economic antimicrobial strategies for ensuring the safety of meat. In this regard,...
Fri, 07/10/2020 - 06:06
LWT
Author(s): Seung-Hae Gwak, Jin-Hee Kim, Se-Wook Oh It is difficult to detect a small amount of pathogens present in ready-to-eat foods without enriching it. Although enrichment is needed to increase the bacterial population, the time required for this impedes the rapid detection of pathogens. This study was designed to detect Escherichia coli O157:H7 and Salmonella Typhimurium more quickly and...
Wed, 07/08/2020 - 06:06
LWT
Author(s): Chen Li, Lina Sheng, Gang Sun, Luxin Wang The new Food Safety Modernization Act requires the fresh-cut industry to have preventive strategies for preventing and reducing pathogen contamination in fresh-cut products. For a product segment that has very limited preventive control options, edible films serve as a good option for protecting its quality and safety during the storage and...
Thu, 07/02/2020 - 06:07
LWT
Author(s): Luca Maria Chiesa, Lucia DeCastelli, Maria Nobile, Francesca Martucci, Giacomo Mosconi, Mauro Fontana, Marta Castrica, Francesco Arioli, Sara Panseri Antibiotics are widely used in livestock production as disease treatment, prevention and improve feeding efficiency. In this study three screenings and a multiclass method by Liquid Chromatography tandem Mass High Resolution Spectrometry...
Wed, 07/01/2020 - 06:05
LWT
Author(s): Marianna M. Furtado, Beatriz S. Silva, César Faviero, Verônica O. Alvarenga, Anderson S. Sant’Ana In this study, dry inocula were developed using four different carriers [talc, fine sand (0.05–0.2 mm), regular sand (0.2–0.6 mm), and calcium carbonate] for validation of inactivation steps of low moisture foods against Salmonella enterica. Besides, the changes in aw and the survival of S...
Wed, 07/01/2020 - 06:05
LWT
Author(s): Prashant Singh, Gabriel Cubillos, Gabrielle Kirshteyn, Joseph M. Bosilevac Strains of Shiga toxin-producing Escherichia coli (STEC) are major foodborne pathogens. These strains are frequently involved in foodborne outbreaks. The aim of this study was to develop high-resolution melting (HRM) real-time PCR assays for the specific detection of O26 and O111. Then apply HRM analysis for...
Wed, 06/17/2020 - 06:05
LWT
Author(s): Hyesung Park, Pradeep Puligundla, Chulkyoon Mok Germinated brown rice is nutritionally superior to its ungerminated counterpart. However, germination may allow multiplication of grain-associated contaminants. Therefore, in the present study, the suitability of corona discharge plasma jet (CDPJ) as a disinfectant prior to germination was tested. CDPJ was generated under atmospheric...
Tue, 06/16/2020 - 06:07
LWT
Author(s): Zekun Jin, Li Li, Yin Zheng, Peipei An This study aimed to apply garlic essential oil (GEO) to control the Bacillus cereus content in white sufu, a traditional Chinese fermented soybean curd. The effect of GEO on the Bacillus cereus count, bacterial composition, and the metabolic changes during the fermentation process were investigated. After treatment with GEO, B. cereus was reduced...
Sat, 06/06/2020 - 06:07
LWT
Author(s): Minjung Shin, Sang-Soon Kim, Dong-Hyun Kang The purpose of this study was to identify the combined effect of a 222-nm krypton-chlorine (KrCl) excilamp and a 280-nm light-emitting-diode (LED-UVC) on inactivation of Salmonella Typhimurium and Listeria monocytogenes. Distilled water samples inoculated with pathogens were subjected to KrCl excilamp, LED-UVC, and combined treatment. The...
Thu, 06/04/2020 - 03:31
LWT
Author(s): Somenath Das, Vipin Kumar Singh, Abhishek Kumar Dwivedy, Anand Kumar Chaudhari, Nawal Kishore Dubey The study reports the antifungal and antiaflatoxigenic mechanism of action of chitosan fabricated Myristica fragrans essential oil nanoemulsion (Nm-MFEO) against an aflatoxigenic strain of Aspergillus flavus (AF LHP R14). Significant inhibition in ergosterol biosynthesis by Nm-MFEO...
Tue, 06/02/2020 - 03:32
LWT
Author(s): Surabhi Rani, Abani K. Pradhan Toxoplasma gondii infects humans from consumption of raw or undercooked contaminated meat or ingestion of oocysts present in water, soil or on vegetables. Several PCR techniques have been developed to detect T. gondii in animal samples but bioassay method is still considered as the ‘gold standard’. The aim of the study was to assess the relationship of...
Sun, 05/31/2020 - 03:31
LWT
Author(s): Yongheng Yang, Lijuan Wei, Jianan Pei Vibrio parahaemolyticus is a bacterial pathogen commonly detected in fishery products. However, incidences of this pathogen in fishery products reported in previous studies varied dramatically. This study aimed at producing reliable estimates of prevalence and geographical distribution of Vibrio parahaemolyticus in fishery products in China, by the...
Thu, 05/28/2020 - 03:33
LWT
Author(s): Daniel Martín-Vertedor, Nuno Rodrigues, Ítala M.G. Marx, Luís G. Dias, Ana C.A. Veloso, José Alberto Pereira, António M. Peres The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 10–25 min at 121 ± 3 °C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal...
Thu, 05/28/2020 - 03:33
LWT
Author(s): Laura Menchetti, Agnese Taticchi, Sonia Esposto, Maurizio Servili, David Ranucci, Raffaella Branciari, Dino Miraglia This study evaluated the behaviour of Salmonella Enteritidis in homemade mayonnaise added with a phenolic extract from olive vegetation water (PEOVW) and subjected to different storage conditions by using a multi-factors statistical approach and kinetic models....
Thu, 05/28/2020 - 03:33
LWT
Author(s): Taobo Liang, Xin Wu, Bolu Chen, Ju Liu, Zoraida P. Aguilar, Hengyi Xu In this study, we established a novel polymerase chain reaction-hybridization chain reaction (PCR-HCR) dual signal amplification assay for sensitive detection of Escherichia coli O157:H7 in milk. In this assay, a blocker forward primer and a biotin reverse primer based on E. coli O157:H7 specific fliCh7 gene were...

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