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Food Control

Mon, 04/22/2019 - 01:13
Available online 20 April 2019 Author(s): Ahmed Abdel-Hameid Ahmed, Nagah Mohammed Saad Maharik, Antonio Valero, Sahar Mahmoud KamalAbstractStaphylococcus aureus (S. aureus) is one of the most concerning foodborne pathogens due to its ability to produce wide varieties of heat-stable enterotoxins. Hence, this study was designed to investigate the prevalence of the enterotoxigenic S. aureus strains...
Mon, 04/22/2019 - 01:13
Available online 20 April 2019 Author(s): Marco Grossi, Rosa Palagano, Alessandra Bendini, Bruno Riccò, Maurizio Servili, Diego Luis García-González, Tullia Gallina ToschiABSTRACTNutritional and healthy values are well known properties of virgin olive oil (VOO). The product quality, in terms of belonging to a specific quality grade (extra virgin, virgin, lampante), is defined by a set of chemical...
Mon, 04/22/2019 - 01:13
Available online 20 April 2019 Author(s): Xueran Mei, Xiwen Zhai, Changwei Lei, Xiaolan Ye, Zhuangzhuang Kang, Xuan Wu, Rong Xiang, Yulong Wang, Hongning WangAbstractSalmonella strains are major foodborne pathogens for the animals and humans, presenting a significant threat to food safety and public health worldwide. The rapid and accurate diagnosis of Salmonella infection is required for...
Mon, 04/22/2019 - 01:13
Available online 20 April 2019 Author(s): Felix Rabeler, Jacob Lercke Skytte, Aberham Hailu FeyissaAbstractConsumers first assess the quality of roasted chicken meat by its appearance. However, studies that evaluate the color changes during thermal processing are lacking. The aim of this work was, therefore, to develop a mathematical model that can predict the lightness (L*) changes of chicken...
Thu, 04/18/2019 - 01:13
Available online 16 April 2019 Author(s): Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Turid RustadAbstractThe aim of this study was to assess lipid oxidation development in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence microscopy coupled with chemical, physical and data analysis methods. Sous vide-cooking at 70°C and 80°C for 10 and 20 minutes was...
Tue, 04/16/2019 - 01:10
Available online 13 April 2019 Author(s): Minerva Rivera-Reyes, Jonathan A. Campbell, Catherine N. CutterAbstractShiga toxin-producing Escherichia coli (STEC) are known to adapt and survive acidic conditions. Acid-adaptation also may result in cross-protection against other stressors present in foods, such as reduced water activity (aw), refrigeration conditions, or the presence of antimicrobials...
Sun, 04/14/2019 - 01:12
Available online 13 April 2019 Author(s): Cangliang Shen, Lacey Lemonakis, Xiaoli Etienne, KaWang Li, Wentao Jiang, Jeremy M. AdlerAbstractThis study compares the efficacy of commercial antimicrobials to inactivate unstressed and stress-adapted Campylobacter jejuni on broiler wings using immersion and electrostatic spray and evaluates the economic feasibility of the two methods. Overnight...
Sun, 04/14/2019 - 01:12
Available online 12 April 2019 Author(s): Ling Zeng, Andrea Armani, Jing Wen, Hongjun Lin, Youhou Xu, Sigang Fan, Yulin Sun, Changgen Yang, Ziming Chen, Daohai Chen, Juan Zhao, Xuyan LiAbstractIn this study, COI and 16S rRNA genes were used to molecularly identify dried seahorse and pipefish sold on the Chinese market. One hundred and ninety-eight products, including 168 seahorse and 30 pipefish...
Fri, 04/12/2019 - 01:12
Available online 11 April 2019 Author(s): Yu Hou, Gaozhe Cai, Lingyan Zheng, Jianhan LinAbstractThe key to prevent and control the spread of foodborne diseases is rapid screening and early warning of pathogenic bacteria in foods. In this study, a microfluidic biosensor using magnetic nanoparticles (MNPs) and catalases was developed for rapid and sensitive detection of Salmonella typhimurium....
Fri, 04/12/2019 - 01:12
Available online 10 April 2019 Author(s): Bradley J. Taylor, Adam R. Quinn, A.I. KataokaAbstractFood manufacturers and distributors are tasked with applying science-based approaches and preventative controls to minimize the risk of foodborne illness from Listeria monocytogenes. Concerns regarding “no growth” low-moisture foods (LMFs), defined as ingredients and finished goods with a water...
Fri, 04/12/2019 - 01:12
Available online 9 April 2019 Author(s): Robson V. de Souza, Andrew D. Younger, Mickael Teixeira Alves, Carlos.J.A. CamposAbstractClassification of shellfish production areas (SPAs) based on monitoring for faecal indicator organisms is undertaken in many shellfish producing countries to assess the risk of contamination with pathogens and determine the level of post-harvest treatment prior to sale...
Fri, 04/12/2019 - 01:12
Available online 9 April 2019 Author(s): Isaac Omwenga, Gabriel O. Aboge, Eric S. Mitema, George Obiero, Catherine Ngaywa, Nicholas Ngwili, George Wamwere, Martin Wainaina, Bernard BettAbstractStaphylococcus aureus (SA) food poisoning results from consumption of preformed S. aureus enterotoxins in food. The enterotoxins are one of the most important virulence factors of the bacterium. The risk...
Wed, 04/10/2019 - 01:12
Available online 9 April 2019 Author(s): Luc Ingenbleek, Bruno Veyrand, Abimbola Adegboye, Sètondji Epiphane Hossou, Abdoulaye Zié Koné, Awoyinka Dada Oyedele, Chabi Sika K.J. Kisito, Yara Koreissi Dembélé, Sara Eyangoh, Philippe Verger, Jean-Charles Leblanc, Sophie Durand, Anaïs Venisseau, Philippe Marchand, Bruno Le BizecAbstractAs part of the first multi-centre Sub-Saharan Africa Total Diet...
Fri, 04/05/2019 - 01:14
Available online 4 April 2019 Author(s): EunSol Her, Soobin Seo, Jihee Choi, Victor Pool, Sanja IlicABSTRACTFood courts are popular dining platform in most universities in the United States. However, insufficiently skilled part-time student employees, self-service and shared dining environment, and the low-risk food safety perception among young adult consumer population create an increased risk...
Fri, 04/05/2019 - 01:14
Available online 3 April 2019 Author(s): Baoshan He, Dandan YanAbstractIn this work, an electrode which comprises Au nanoparticles (AuNPs) and electrochemically reduced graphene oxide (ERGO) recombined Cu based metal-organic framework (Cu-TDPAT) was prepared for nitrite detection. The structure and constituent of the modified material were investigated by scanning electron microscopy (SEM), X-ray...
Fri, 04/05/2019 - 01:14
Available online 3 April 2019 Author(s): Isabel Segura-Gil, Arturo Blázquez-Soro, Patricia Galán-Malo, Luis Mata, Ana P. Tobajas, Lourdes Sánchez, María D. PérezAbstractTwo ELISA formats (sandwich and indirect competitive) were developed to quantify β-conglycinin, a major soy allergen. Their performance was evaluated using three model foods incurred with soy proteins. The sandwich format detects...
Fri, 04/05/2019 - 01:14
Available online 3 April 2019 Author(s): Ailing Tan, Yong Zhao, Kundan Sivashanmugan, Kenneth Squire, Alan X. WangAbstractScombroid fish poisoning caused by histamine intoxication is one of the most prevalent allergies associated with seafood consumption in the United States. Typical symptoms range from mild itching up to fatal cardiovascular collapse seen in anaphylaxis. In this paper, we...
Fri, 04/05/2019 - 01:14
Available online 2 April 2019 Author(s): Mi-Ju Kim, Sung-Yeon Kim, Seul-Ki Jung, Myo-Young Kim, Hae-Yeong KimAbstractWith the increasing use of insects as a food source, specific and sensitive detection methods for edible insects are required. To detect six insects (silkworm, mealworm, two-spotted cricket, rice grasshopper, white-spotted flower chafer beetle larvae, and rhinoceros beetle larvae)...
Fri, 04/05/2019 - 01:14
Available online 2 April 2019 Author(s): S. Ryu, S. Oh, M.R. Park, W.J. Lee, B. Yun, H.J. Choi, M.H. Oh, N.S. Oh, M.H. Song, Y. KimAbstractFoodborne pathogens, including enterohemorrhagic Escherichia coli (EHEC) O157:H7, may enter from the farm environment and foods via several different vectors and influence human health. Here, we employed Caenorhabditis elegans as a host model system and...
Fri, 04/05/2019 - 01:14
Available online 2 April 2019 Author(s): Long Chen, Xinyao Wei, Sibel Irmak, Byron D. Chaves, Jeyamkondan SubbiahAbstractRadiofrequency (RF) heating was evaluated as a novel spice decontamination technology of cumin seeds.A plastic pouch with 20 g inoculated cumin seeds was placed at the top center of a tray (16.5 cm length × 13 cm width at the top tapering down to 14×10 cm at the bottom with 4...
Wed, 04/03/2019 - 01:15
Available online 2 April 2019 Author(s): Xiao Cao, Lichao Zhao, Jingfeng Zhang, Xun Chen, Hui Xie, Yanlei Chang, Li WangAbstractAccurate and highly sensitive detection of viable but nonculturable (VBNC) Vibrio parahaemolyticus is crucial for preventing seafood-related outbreaks. The VBNC state may occur due to bacterial susceptibility to cold shock during food storage. Propidium monoazide (PMA)...
Wed, 04/03/2019 - 01:15
Available online 2 April 2019 Author(s): Dina Al-Kandari, Jumanah Al-abdeen, Jiwan Sidhu
Wed, 04/03/2019 - 01:15
Available online 2 April 2019 Author(s): Amreeta Sarjit, Joshua T. Ravensdale, Ranil Coorey, Narelle Fegan, Gary A. DykesAbstractSalmonella is a foodborne bacterial pathogen associated with red meat production worldwide. Survival of, and cross contamination with, this pathogen at any stage from the farm to the processing facility may result in human disease. Cattle, goat and sheep are common...
Wed, 04/03/2019 - 01:15
Available online 1 April 2019 Author(s): Sang-Soon Kim, Jae-Ik Lee, Dong-Hyun KangAbstractSalsa is a liquid-solid food containing jalapeño and serrano peppers, which result in multistate outbreak in 2008. Storage temperature and sodium chloride (NaCl) concentration of salsa vary depending on the climate, season, and type of product. In this regard, effect of growth conditions, namely, low...
Sun, 03/31/2019 - 01:12
Available online 30 March 2019 Author(s): Miguel Lastra-Mejias, Manuel Izquierdo, Albertina Torreblanca-Zanca, Regina Aroca-Santos, John C. Cancilla, Julia E. Sepulveda-Diaz, José S. TorrecillaAbstractIn the present research, storage conditions of extra virgin olive oil (EVOO) have been monitored using cost-effective fluorescence sensors integrated with intelligent algorithms. Three different...
Sat, 03/30/2019 - 01:15
Available online 28 March 2019 Author(s): Lin Wang, Xuetong Fan, Kimberly Sokorai, Joseph SitesAbstractGaseous ozone was evaluated for its effectiveness in reducing populations of Salmonella and native microorganisms on grape tomatoes and its impact on sensory and nutritional quality of the fruit. Grape tomatoes with Salmonella enterica serovar Typhimurium inoculated onto stem scar and smooth...
Fri, 03/29/2019 - 01:11
Available online 27 March 2019 Author(s): Sílvia Rocha, Edgar Pinto, Agostinho Almeida, Eduarda FernandesAbstractPortugal produces unique wines at special demarcated regions (Protected Geographical Indications – PGI) whose quality is increasingly recognized worldwide. The uniqueness of the wines produced at each PGI demands the development of methods that can ensure their quality and authenticity...
Thu, 03/28/2019 - 01:13
Available online 27 March 2019 Author(s): Lihui Zhang, James G. Lyng, Ruzhen Xu, Shuang Zhang, Xu Zhou, Shaojin WangAbstractRadio frequency (RF) treatment is considered as a potential method for eliminating food-borne pathogens from low moisture foods. In this study, a treatment protocol for pasteurizing in-shell walnuts (with 15.01% w.b. of moisture) was developed using a 6 kW, 27.12 MHz RF oven...
Wed, 03/27/2019 - 01:12
Available online 26 March 2019 Author(s): Kailun Qi, Tong Liu, Yunjia Yang, Jing Zhang, Jie Yin, Xiaojing Ding, Weijie Qin, Yi YangAbstractCow's milk allergy is the most common food allergy, and caseins are the major allergens in milk. A quantitative proteomics method based on liquid chromatography coupled to mass spectrometry has been widely used in allergen analysis. However, the long period of...
Wed, 03/27/2019 - 01:12
Available online 26 March 2019 Author(s): Yanan Liu, Jing Lu, Jing Sun, Fengxia Lu, Xiaomei Bie, Zhaoxin LuAbstractFusarium graminearum causes Fusarium head blight in wheat, barley, oats and stem rot of corn, and produces mycotoxins. C16-Fengycin A is a natural product produced by Bacillus amyloliquefaciens. In this work, the antifungal activity and mechanism of C16-Fengycin A against F....
Sun, 03/24/2019 - 01:12
Available online 23 March 2019 Author(s): Benjamin Diep, Julie Moulin, Viktoria Bastic-Schmid, Thierry Putallaz, Johan Gimonet, Antonio Deban Valles, Adrianne KlijnABSTRACTThermal processing technology has been widely applied for the preservation of food. Initially used for canned foods, thermal processes have since been extended to a large range of foods. Ready-to-eat products processed at Ultra...
Sun, 03/24/2019 - 01:12
Available online 23 March 2019 Author(s): Marina Ceruso, Celestina Mascolo, Aniello Anastasio, Tiziana Pepe, Paolo SordinoAbstractSparids have different organoleptic properties that correlate with a wide variety of retail prices in the market. Components of the observed morphology are rarely sufficient for full identification of these fish species, whose authentication requires specialist...
Sun, 03/24/2019 - 01:12
Available online 22 March 2019 Author(s): Matthew Aijuka, Araceli E. Santiago, Jorge A. Girón, James P. Nataro, Elna M. BuysAbstractWe have previously shown that diarrheagenic Escherichia coli (DEC) and non-DEC are prevalent in food sources and irrigation water in South Africa. Recent data suggest that an increased relative abundance of faecal Enterobacteriaceae is associated with poorer health...
Fri, 03/22/2019 - 01:19
Available online 21 March 2019 Author(s): Nodali Ndraha, Hsin-I. HsiaoAbstractWhile seafood is consumed worldwide, eating raw seafood is more popular in Asian countries. Consuming seafood promotes many health benefits, but is not risk free because it can be contaminated with foodborne pathogens, which can result in disease outbreaks. In this study, we performed the risk assessment of Vibrio...
Fri, 03/22/2019 - 01:19
Available online 21 March 2019 Author(s): Giacomo Squeo, Silvia Grassi, Vito Michele Paradiso, Cristina Alamprese, Francesco CaponioAbstractAccording to the Regulation (EU) 2016/2095, extra virgin olive oils (EVOO) must contain a maximum of 35 mg kg-1 of fatty acid ethyl esters (FAEE). The official method for FAEE quantification is time-consuming and requires the use of a large amount of toxic...
Fri, 03/22/2019 - 01:19
Available online 20 March 2019 Author(s): Hannes Puntscher, Iva Cobankovic, Doris Marko, Benedikt WarthAbstractFungal secondary metabolites frequently contaminate agricultural products implying a potential toxicological concern for consumers. We report a food survey investigating 17 Alternaria mycotoxins in tomato sauce, sunflower seed oil and wheat flour. Matrix-dependent median concentrations...
Thu, 03/21/2019 - 01:18
Available online 19 March 2019 Author(s): Louise Hock, Audrey Leprince, Mathilde Tournay, Annika Gillis, Jacques MahillonAbstractSome strains of the Bacillus cereus group can be implicated in two types of foodborne intoxication syndromes, namely diarrheal and emetic. The emetic syndrome results from the ingestion of the cereulide toxin produced by particular strains of B. cereus and Bacillus...
Thu, 03/21/2019 - 01:18
Available online 19 March 2019 Author(s): Zhao Li, Yahong Yuan, Yuanxi Yao, Xin Wei, Tianli Yue, Jianghong MengAbstract:In industrial-scale apple juice concentrate (AJC) processing, 5-hydroxymethylfurfural (5-HMF or 5-(hydroxymethyl)-2-furaldehyde) is a furanic compound that is formed as an intermediate under certain conditions during thermal treatments applied to foods, especially AJC....
Thu, 03/21/2019 - 01:18
Available online 19 March 2019 Author(s): Serajus Salaheen, Seon Woo Kim, Jeffrey S. Karns, Ernest Hovingh, Bradd J. Haley, Jo Ann S. Van KesselAbstractEscherichia coli O157:H7 (O157:H7) is a major zoonotic pathogen responsible for severe and sometimes fatal infections in humans. Cattle are the primary reservoir of O157:H7, although other animal species are also known carriers. Fecal shedding of...
Wed, 03/20/2019 - 01:12
Available online 19 March 2019 Author(s): Xinda Zhao, Yu Liu, Guoguang Wang, Wei Tao, Yadi Lou, Na Li, Yuxin LiuAbstractThe determination of the geographical origin of seafood products is important for food safety and health of consumers. A reliable method for tracing the geographical origin of scallop is urgently needed. The present study was the first attempt to trace the geographical origins...
Wed, 03/20/2019 - 01:12
Available online 19 March 2019 Author(s): Hui Xu, Lijuan Zheng, Yong Xie, Hongliang Zeng, Qunyan Fan, Baodong Zheng, Yi ZhangAbstractThe adulterated edible bird's nest (EBN) products have gained great public concerns with regarding of food safety issue and the harm of the interests of consumers. Glycoprotein was estimated as the major component in EBN and can be used as a specific indicator in...
Wed, 03/20/2019 - 01:12
Available online 18 March 2019 Author(s): Haitao Shi, Warren Schwab, Na Liu, Peiqiang YuAbstractGlobally, mycotoxins in food and feed are serious threats to the health of human and animals. Ergot alkaloids (EAs) are frequently detected in barley as well as other cereals. The purpose of this study was to examine the potential of applying NIR and ATR-FT/MIR spectroscopy for the determination of...
Wed, 03/20/2019 - 01:12
Available online 18 March 2019 Author(s): Shravani Tadepalli, David F. Bridges, Ryan Anderson, Rong Zhang, Vivian C.H. WuAbstractTo increase the safety of fruits and vegetables, including blueberries, this study developed an efficient and practical treatment strategy that implements multiple antimicrobial wash “hurdles” using industrial realistic treatment times in combination with freezing (at −...
Tue, 03/19/2019 - 01:13
Available online 18 March 2019 Author(s): Julia Mougin, Stéphanie Copin, Daline Bojolly, Virginie Raguenet, Annick Robert-Pillot, Marie-Laure Quilici, Graziella Midelet-Bourdin, Thierry Grard, Maryse Bonnin-JusserandAbstractA single strain of Vibrio parahaemolyticus and a single stain of Vibrio cholerae were isolated from shrimps sourced from seafood processing plants. The isolated strains were...
Tue, 03/19/2019 - 01:13
Available online 18 March 2019 Author(s): Jeanine Ammann, Michael Siegrist, Christina HartmannAbstractThe present study aimed to investigate the relationship between people’s food disgust sensitivity and their food hygiene behaviour. We asked 1066 participants in Switzerland to complete an online survey. They provided information on how often they performed certain hygiene behaviours, how likely...
Sat, 03/16/2019 - 01:12
Available online 14 March 2019 Author(s): Catherine Ngaywa, Gabriel O. Aboge, George Obiero, Isaac Omwenga, Nicholas Ngwili, George Wamwere, Martin Wainaina, Bernard BettAbstractAntimicrobial agents are used widely in veterinary and human medicine worldwide. However, their use has suffered a major setback globally due to the emergence of antimicrobial resistance (AMR) in a wide range of...
Fri, 03/15/2019 - 01:12
Available online 13 March 2019 Author(s): Naser Arzoomand, Ivar Vågsholm, Rauni Niskanen, Anders Johansson, Arianna CominAbstractThe primary purpose of meat inspection is to ensure safe meat for human consumption. Moreover, meat inspection has become a key control point for animal welfare and a data collection point for baseline monitoring of the food chain, animal diseases, and meat quality. The...
Fri, 03/15/2019 - 01:12
Available online 13 March 2019 Author(s): Jerzy Falandysz, Ji Zhang, Małgorzata Mędyk, Xue ZhangAbstractInvestigation has been made on contamination with mercury of a raw and stir-fried in moderate oil mushrooms grew in geochemically anomalous soils in south-west Asia. The “bolete” mushrooms studied were Baorangia bicolor, Boletus edulis, Boletus speciosus, Retiboletus griseus, Rugiboletus...
Fri, 03/15/2019 - 01:12
Available online 13 March 2019 Author(s): Brigitte Cadieux, Lawrence D. Goodridge, John SpinkAbstractThe Canadian regulatory framework prohibits selling adulterated food or selling food in a false, misleading or deceptive manner. Although the number of prosecutions for food fraud cases in Canada has steadily decreased in the last decade, except for a spike in 2017, penalties are becoming more...
Fri, 03/15/2019 - 01:12
Available online 13 March 2019 Author(s): Nydia Muñoz, Chandrashekhar R. Sonar, Kanishka Bhunia, Juming Tang, Gustavo V. Barbosa-Cánovas, Shyam S. SablaniAbstractThis study explored the antagonistic activity of Lactobacillus rhamnosus GG (LGG) (Culturelle®), a commercial probiotic supplement, on foodborne pathogens and its heat sensitivity in soup products. Staphylococcus aureus, Escherichia coli...

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