Research Publications (Food Safety)

Publication date: February 2016
, Volume 53, Part B
Author(s): Anais Auvolat, Nathalie Gnanou Besse

Publication date: January 2016
, Volume 111
Author(s): Annachiara Berardinelli, Frederique Pasquali, Chiara Cevoli, Marcello Trevisani, Luigi Ragni, Rocco Mancusi, Gerardo Manfreda

Publication date: February 2016
, Volume 53, Part B
Author(s): Dominic Dussault, Khanh Dang Vu, Monique Lacroix

Canada geese (Branta canadensis) faeces have been shown to contain pathogenic protozoa and bacteria in numerous studies over the past 15 years. Further, increases in both the Canada geese populations and their ideal habitat requirements in the United States (US) translate to a greater presence of these human pathogens in public areas, such as recreational freshwater beaches.

Publication date: March 2016
, Volume 61
Author(s): Valentina Bernini, Elena Dalzini, Camilla Lazzi, Benedetta Bottari, Monica Gatti, Erasmo Neviani

Publication date: March 2016
, Volume 61
Author(s): Alexandros Ch. Stratakos, Mark Linton, Girum Tadesse Tessema, Taran Skjerdal, Margaret F. Patterson, Anastasios Koidis

Menéndez, Rosa Ana et al. The objective of this research was to determine the behavior of Listeria monocytogenes in three types of sliced ready-to-eat meat products packaged under vacuum or modified atmosphere conditions and stored at three temperatures. Slices of about 25 g of chorizo (a fermented dry pork sausage), jamón (cured ham), and cecina (a salted, dried beef product) were inoculated with L. monocytogenes NCTC 11994.

Zhou, Huimin et al. Two application methods were used to investigate the effect of plantaricin BM-1 on the control of Listeria monocytogenes and background spoilage bacteria in sliced vacuum-packaged cooked ham without the addition of any chemical preservatives, including sodium nitrite, during 35 days of storage at 4°C.

Foodborne Pathogens and Disease , Vol. 0, No. 0.

Lantibiotics are antimicrobial peptides with potential applications as the next generation of antimicrobials in the food industry and/or the pharmaceutical industry. Nisin has successfully been used as a food preservative for over 40 years, but its major drawback is its limited stability under neutral and alkaline pH conditions. To identify alternatives with better biochemical properties, we screened more than 100 strains of the Bacillus cereus group.

Dana Ziuzina, Daniela Boehm, Sonal Patil, P. J. Cullen, Paula Bourke

Three multiplex PCR assays were developed to identify the 11 most common Listeria monocytogenes clones in clinical and food samples; 270 (95.7%) of 282 strains of serogroups IVb, IIb, IIa, and IIc were identified accurately. This novel tool is a rapid and efficient alternative to multilocus sequence typing for identification of L. monocytogenes clones.

The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oilZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified.

Swapnil P. Doijad, Sukhadeo B. Barbuddhe, Sandeep Garg, Krupali V. Poharkar, Dewanand R. Kalorey, Nitin V. Kurkure, Deepak B. Rawool, Trinad Chakraborty

Foodborne Pathogens and Disease , Vol. 0, No. 0.

Abstract

The foodborne pathogen Listeria monocytogenes is able to survive and grow in ready-to-eat foods, in which it is likely to experience a number of environmental stresses due to refrigerated storage and the physicochemical properties of the food. Little is known about the specific molecular mechanisms underlying survival and growth of L. monocytogenes under different complex conditions on/in specific food matrices.

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.

Publication date: 23 December 2015
, Volume 215
Author(s): Yue Zhang, Qiumin Ma, Faith Critzer, P. Michael Davidson, Qixin Zhong

Luo, Ke et al. The aim of this study was to model the growth kinetics of Listeria monocytogenes on ready-to-eat ham and sausage at different temperatures (4 to 35°C). The observed data fitted well with four primary models (Baranyi, modified Gompertz, logistic, and Huang) with high coefficients of determination (R2 > 0.98) at all measured temperatures.

Bolocan, Andrei Sorin et al. Putative routes of Listeria monocytogenes contamination, based on the workflow of the employees, were studied in a meat processing facility by investigating 226 samples collected from food contact surfaces, non–food contact surfaces, raw materials, and ready-to-eat meat products on four occasions over a 1-year period.

In this studyfermentation of Allium chinense bulbs was carried out with Lactobacillus plantarum ZDY 2013. A decrease in pH from 6.8 to 3.5 and a stable lactic acid bacteria population were observed during 7-d fermentation. The total phenolic content increased by 2.7-fold in the aqueous and ethanol extracts of A. chinense bulbs after fermentation.

Publication date: February 2016
, Volume 60
Author(s): R.F.A. Lokerse, K.A. Maslowska-Corker, L.C. van de Wardt, T. Wijtzes

Publication date: December 2015
, Volume 110
Author(s): S.M. Osés, A.M. Diez, E.M. Gómez, D. Wilches-Pérez, P.A. Luning, I. Jaime, J. Rovira

Publication date: Available online 22 August 2015

Author(s): Anja Klančnik, Nataša Toplak, Minka Kovač, Hélène Marquis, Barbara Jeršek