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Food Control

Sun, 06/16/2019 - 01:12
Available online 15 June 2019 Author(s): Lucia Rincon-B, Gustavo Lannelongue, Javier González-BenitoAbstractPurposeCompanies in the food sector use a food safety management system (FSMS) to ensure the safety of their products, and thereby minimize any risk to consumers; nevertheless, FSMSs have been used less extensively in Latin America. The purpose of this study was therefore to analyze the...
Sat, 06/15/2019 - 01:07
Available online 14 June 2019 Author(s): Qin Shu, Yongwu Niu, Wenjun Zhao, Qihe ChenAbstractThis study aimed to investigate the antibacterial activity and underlying mechanism of mannosylerythritol lipids (MELs) against vegetative cells and spores of Gram-positive Bacillus cereus. The minimum inhibitory concentration and minimum bactericidal concentration of MELs was 1.25 mg/mL and 2.50 mg/mL,...
Sat, 06/15/2019 - 01:07
Available online 13 June 2019 Author(s): Eva Lorencová, Richardos Nikolaos Salek, Iveta Černošková, František BuňkaAbstract:The scope of the study was the evaluation of selected physicochemical parameters and organoleptic properties of Czech-type lager beer [11.00 % (w/w) original wort extract; 4.60 % (v/v) ethyl alcohol content] during a 12-month storage period (25±2 °C), in relation to the...
Sat, 06/15/2019 - 01:07
Available online 13 June 2019 Author(s): Yong Ma, Sujuan Ding, Yanquan Fei, Gang Liu, Hongmei Jang, Jun FangAbstractThe main foodborne pathogens are Norovirus, Enteric parasites, bacteria and fungi. Foodborne diseases can lead to high morbidity and mortality and result in huge economic losses. Some foodborne diseases are associated with antibiotic resistance, which is a significant problem...
Sat, 06/15/2019 - 01:07
Available online 13 June 2019 Author(s): Bingyao Du, Fang Wen, Xiaodong Guo, Nan Zheng, Yangdong Zhang, Songli Li, Shengguo Zhao, Huimin Liu, Lu Meng, Qingbiao Xu, Ming Li, Fadi Li, Jiaqi WangAbstractAntibiotics are increasingly found in dairy products. To ensure consumer safety, rapid screening methods which are accurate and cost-effective are highly in demand. A multiplexed detection technology...
Sat, 06/15/2019 - 01:07
Available online 13 June 2019 Author(s): L. Tinacci, L. Guardone, J. Castro-Palomino Rubio, M.V. Riina, D. Stratev, A. Guidi, A. ArmaniAbstractThe present study aimed at verifying labelling compliance to the current EU legislation, as well as the products’ identity against substitution incidents, of processed herring currently available on the Italian market. Totally, one hundred and twenty-two...
Sat, 06/15/2019 - 01:07
Available online 13 June 2019 Author(s): Qin Liu, Xiaoxuan Jin, Xiao Feng, Hongshun Yang, Caili FuAbstractIn the present study, the synergistic disinfection efficacy of low concentration electrolyzed water (LcEW) (free available chlorine, 4 mg/L) combined with brief heat enhancement was evaluated and the bactericidal mechanism was investigated by atomic force microscopy (AFM). The inactivation...
Sat, 06/15/2019 - 01:07
Available online 13 June 2019 Author(s): Jingwen Xu, Shayna Smith, Gordon Smith, Weiqun Wang, Yonghui LiAbstractGlyphosate is an active ingredient in most herbicides utilized for the purpose of weed control and desiccation on cereal and other grain crops in the U.S. and globally. Glyphosate residues in these products are causing public health concerns regarding its exposure. This review focuses...
Sat, 06/15/2019 - 01:07
Available online 12 June 2019 Author(s): Wenting Li, Yongqiang Shi, Xuetao Hu, Zhihua Li, Xiaowei Huang, Melvin Holmes, Yunyun Gong, Jiyong Shi, Xiaobo ZouAbstractA novel ratiometric fluorescence sensor based on fluorescence resonance energy transfer (FRET) between MoS2 QDs and AuNCs was developed for nitrite detection in sausages. The MoS2 QDs-AuNCs nanocomposite exhibited dual emission peaks at...
Sat, 06/15/2019 - 01:07
Available online 12 June 2019 Author(s): Hang Qi, Yen-Con HungAbstractActivated persulfate could be an alternative sanitizer for fresh produce decontamination. This study is the first in reporting the potential of activated persulfate in reducing Escherichia coli O157:H7 and Listeria monocytogenes from romaine lettuce surface. Ferrous sulfate and sodium hydroxide were used as the activators. Both...
Sat, 06/15/2019 - 01:07
Available online 12 June 2019 Author(s): Mustapha Yakubu Madaki, Miroslava BavorovaAbstractThe aim of this study was to assess the food safety knowledge of food vendors in higher institutions of learning in Bauchi state, Nigeria, and to analyze the effect of socio-economic characteristics and use of information sources on food safety knowledge. To evaluate food safety knowledge, we used 18...
Thu, 06/13/2019 - 01:17
Available online 12 June 2019 Author(s): I. Muñoz, P. Gou, E. FulladosaAbstractDetermination of intramuscular fat (IMF) content in dry cured meats is critical because it affects the sensory quality and consumer's acceptability. Recently, deep learning has become one of the most promising techniques in machine learning for image analysis. However, few applications in food products are found in the...
Thu, 06/13/2019 - 01:17
Available online 12 June 2019 Author(s): Sava Buncic, Lis Alban, Bojan BlagojevicAbstractThe main goal of the present paper is to overview, using the example of pigs/pork, the developments in official meat inspection in the European Union that occurred from 2000 onwards. The developments aim at transition from traditional, macroscopic examination of slaughtered animals to a risk and meat-chain...
Thu, 06/13/2019 - 01:17
Available online 12 June 2019 Author(s): Lin Lin, Xinlei Wang, Haiying CuiAbstractPulsed magnetic fields (PMF) as a non-thermal sterilization has broad application prospects, but at this stage its bactericidal effect is not satisfactory. The essential oils have been proved with good antimicrobial effects. However, they will cover the original flavor of the food products at high dosages. In order...
Thu, 06/13/2019 - 01:17
Available online 12 June 2019 Author(s): Lívia Cirino de Carvalho, Camilo de Lelis Medeiros de Morais, Kássio Michell Gomes de Lima, Gustavo Henrique de Almeida TeixeiraAbstractMacadamia kernels are visually sorted based on the presence of quality defects by specialized labors. However, this process is not as accurate as non-destructive methods such as near infrared spectroscopy (NIRS) and...
Thu, 06/13/2019 - 01:17
Available online 12 June 2019 Author(s): Sera Jung, Hyelyeon Hwang, Jong-Hee LeeAbstractPhenyllactic acid (2-hydroxy-3-phenyl propionic acid; PLA) is a natural antibacterial compound derived from phenylalanine catabolism. PLA shares a metabolic pathway with lactic acid (LA) and is metabolized by the glycolytic enzyme, lactate dehydrogenase, during fermentation. In this study, we identified PLA in...
Wed, 06/12/2019 - 01:13
Available online 11 June 2019 Author(s): Yoon-Jae Jeong, Jae-Won HaAbstractThis study was conducted to evaluate the antimicrobial effect of the combined treatment of UV-A radiation (UVA) and acetic acid (AA) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on spinach leaves and to investigate the effect of this combined treatment on product quality. Spinach...
Wed, 06/12/2019 - 01:13
Available online 11 June 2019 Author(s): Joshua Wakefield, Kiri Mccomb, Emad Ehtesham, Robert Van Hale, David Barr, Jurian Hoogewerff, Russell FrewAbstract:Saffron, the dried red stigmas of Crocus sativus L. is the world's most expensive spice. The expense of Saffron has led to greater incidences of fraudulent practice within this market. The importation and rebranding of cheaper growing regions...
Wed, 06/12/2019 - 01:13
Available online 10 June 2019 Author(s): Chang-Yu Zhou, Ju-Qing Wu, Chang-Bo Tang, Gang Li, Chen Dai, Yun Bai, Chun-Bao Li, Xing-Lian Xu, Guang-Hong Zhou, Jin-Xuan CaoAbstractIn order to evaluate the effect of processing methods on quality characteristics of Jinhua ham, this work focused on the changes in sensory characteristics and proteomic profile, and further discussed the contribution of...
Tue, 06/11/2019 - 01:12
Available online 8 June 2019 Author(s): Sarah Elshahat, Jayne V. Woodside, Michelle C. McKinleyAbstractImproper cooking of meat contributes to many foodborne illnesses worldwide. The use of meat thermometers during cooking is recommended by food safety authorities in North America, but not yet in Europe. This scoping review investigated meat thermometer usage trends, consumers' barriers and...
Sun, 06/09/2019 - 01:14
Available online 8 June 2019 Author(s): Camilo Rivera-Vera, Guillermo Lasarte-Aragonés, Manuel A. Bravo, Daniela Muñoz-Lira, Ricardo Salazar, Carla Toledo-NeiraAbstractA rapid, and sensitive analytical method based on the use of Dispersive Liquid-Liquid Microextraction, ionic liquids and High-performance liquid chromatography equipped with a fluorescence detector for determination of six...
Sun, 06/09/2019 - 01:14
Available online 8 June 2019 Author(s): Jing Xie, Yen-Con HungAbstractTiO2 nanoparticle (NP)-embedded cellulose acetate (CA) films were prepared using solution casting method and found that it can inactivate Escherichia coli O157: H7 under UV-A light illumination. This study investigated the microbial inactivation efficacy of this film under several practical application scenarios: (1) direct...
Sun, 06/09/2019 - 01:14
Available online 7 June 2019 Author(s): Jiajing Guo, Zhipeng Gao, Gaoyang Li, Fuhua Fu, Zengenni Liang, Hui Zhu, Yang ShanAbstractListeria monocytogenes (L. monocytogenes) is an important foodborne pathogen which may cause listeriosis and poses potential risks to human health. The aim of this study was to estimate the efficacy of essential oil from Citrus Changshan-huyou Y.B. Chang (Huyou) on...
Sun, 06/09/2019 - 01:14
Available online 7 June 2019 Author(s): Chong Teng, Shimin Wu, Guangyi GongAbstractIn this study, we have investigated the effect of laccase from Aspergillus niger on the oxidation indices and polycyclic aromatic hydrocarbon (PAH) and oxygenated PAH (OPAH) content in waste cooking oil after frying nugget, pumpkin pie and youtiao. The acid value remained almost same while the peroxide value saw...
Sat, 06/08/2019 - 01:13
Available online 7 June 2019 Author(s): Clarissa Rech Peixoto, Paulo Armendaris, Andrius Grassi, Fabiani Andréa Walker Hengles, Eduardo Cesar TondoAbstractRestaurants used to prepare tenderloin beef medallions using different frying parameters in order to satisfy their customers. However, some of those cooking methods are not in accordance with food safety recommendations, because they do not...
Sat, 06/08/2019 - 01:13
Available online 7 June 2019 Author(s): Saúl Vallejos, Daniel Moreno, Saturnino Ibeas, Asunción Muñoz, Félix C. García, José M. GarcíaAbstractWe have developed a new method for the rapid and inexpensive determination of the total polyphenol index (TPI) in wines by simply immersing our sensory film in red or white wines and visually checking the colour change (qualitative analysis) or by analysing...
Sat, 06/08/2019 - 01:13
Available online 7 June 2019 Author(s): Oguz Uncu, Banu OzenAbstractThe work aimed to detect and quantify adulteration of fresh olive oils with old olive oils from the previous harvest year by using different spectroscopic approaches in combination with chemometrics. Adulterated samples prepared in varying concentrations (10-50%(v/v)) were analyzed with fluorescence, Fourier transform-infrared (...
Fri, 06/07/2019 - 01:14
Available online 5 June 2019 Author(s): N. Dzedze, V. Van Breda, R.S. Hart, J. Van WykAbstractFungal diseases in vineyards are one of the main causes leading to economic losses within the viticulture sector and are continuously increasing with time. The most common of these fungal diseases are powdery mildew, downy mildew and grey mould which are controlled by the use of fungicides. However,...
Fri, 06/07/2019 - 01:14
Available online 5 June 2019 Author(s): Parise Adadi, Nadezhda V. Barakova, Elena F. KrivoshapkinaAbstractLocal Ghanaian condiments serve as a good source of protein/calories for the poor who cannot afford meat, fish, and vegetable on a regular base. Condiments are used in whole or ground form for enhancing flavor, taste, color, and appearances of food. They contain numerous essential nutrients,...
Fri, 06/07/2019 - 01:14
Available online 5 June 2019 Author(s): Jenni Kaskela, Annukka Vainio, Sari Ollila, Janne LundénAbstractDisclosure systems for official food safety inspection results have been introduced in many countries including Finland in order to increase compliance of food business operators (FBOs). Although the disclosure systems are intended to affect FBOs, few studies have been published on FBOs’...
Fri, 06/07/2019 - 01:14
Available online 4 June 2019 Author(s): Yanlan Lin, Xu Tang, Liangzong Xu, Shaoyun WangAbstractOctopus scraps, as a kind of marine waste, have drawn much attention due to its biological values. Amino groups and carboxyl groups of octopus scraps peptides (OSP) chelated with Zn2+ formed OSP-Zn by Zn-N and Zn-O covalent bonds. The aggregation state of OSP had been changed and the typical particle...
Fri, 06/07/2019 - 01:14
Available online 4 June 2019 Author(s): Marlain Khouryieh, Hanna Khouryieh, Jerry K. Daday, Cangliang ShenAbstractThe number of the farmers' markets has been increasing rapidly due to the growing demand for fresh and local foods. However, the number of foodborne illnesses linked to fresh produce has increased in the last decade. The main purpose of this research was to investigate consumers'...
Wed, 06/05/2019 - 01:14
Available online 3 June 2019 Author(s): John Spink, Weina Chen, Guangtao Zhang, Cheri Speier-PeroAbstractFood fraud – intentional deception for economic gain using food – is an emerging research field due to increased awareness of the health hazard, increased regulatory scrutiny, increased awareness of the costs, a seemingly endless stream of identified incidents, and new compliance requirements...
Tue, 06/04/2019 - 01:12
Publication date: October 2019 , Volume 104Author(s):
Sun, 06/02/2019 - 01:11
Available online 1 June 2019 Author(s): Shunshan Jiao, Hangjin Zhang, Sizhuo Hu, Yanyun ZhaoAbstractThis study investigated the effect of RF heating on inactivation of Bacillus cereus spores in red pepper powder, evaluated the influence of sample initial water activity and built a corresponding inactivation model. The inactivation effect during come-up time was also considered and Log-linear...
Sun, 06/02/2019 - 01:11
Available online 1 June 2019 Author(s): Xiaojing Li, Xinfang Xie, Fuguo Xing, Ling Xu, Jie Zhang, Zhidong WangAbstractBotrytis cinerea is an economically devastating necrotrophic fungus with many host species, and the fungicides commonly used to control it cause serious food and environmental safety problems. It is therefore urgent to develop alternative control measures for these pathogen...
Sun, 06/02/2019 - 01:11
Available online 1 June 2019 Author(s): Yongming Han, Shiying Cui, Zhiqiang Geng, Chong Chu, Kai Chen, Yajie WangAbstractFood quality and safety are closely related to people's health and living standard, and the risk assessment of food quality and safety has great social significance. Therefore, a novel hidden Markov model (HMM) based on grey relational analysis (GRA) (GRA-HMM), in terms of the...
Sun, 06/02/2019 - 01:11
Available online 31 May 2019 Author(s): Antonio Benítez-Cabello, Verónica Romero-Gil, Eduardo Medina, Borja Sánchez, Beatriz Calero-Delgado, Joaquín Bautista-Gallego, Rufino Jiménez-Díaz, Francisco Noé Arroyo-LópezAbstractIn this work, we have used a metataxonomic analysis to study the bacterial biodiversity in three types of commercial dressing and ingredients habitually used in table olive...
Sat, 06/01/2019 - 01:14
Available online 31 May 2019 Author(s): Fateme Samiee, Mostafa Leili, Javad Faradmal, Zahra Torkshavand, Gholamreza AsadiAbstractHeavy metal toxicity is related with a number of diseases, but the problem increases many-fold when toxic metals are found in breast milk, the basic food item in a vulnerable age group. Twenty milk samples from lactating women were collected from rural areas of arsenic-...
Fri, 05/31/2019 - 01:12
Available online 30 May 2019 Author(s): F. Panebianco, A. Giusti, F. Giarratana, A. ArmaniAbstractEthnic foods are nowadays increasingly consumed by Western citizens. However, deficiencies in traceability and poor hygiene conditions have been often reported for ethnic foods. In this study, seafood products (fish, crustaceans and seaweeds) purchased in Southern Italy from ethnic food stores were...
Fri, 05/31/2019 - 01:12
Available online 29 May 2019 Author(s): Martina Cirlini, Valentina Cappucci, Gianni Galaverna, Chiara Dall’Asta, Renato BruniAbstractA sensitive UHPLC-ESI-MS/MS method, coupled with a suitable extraction protocol, was developed and validated for the rapid detection of four tropane alkaloids (anisodamine, atropine, homatropine, scopolamine) in herbal teas and herbal extracts. The method offers...
Fri, 05/31/2019 - 01:12
Available online 29 May 2019 Author(s): Ling Guo, Yanyan Wang, Peng Fei, Jianxin Liu, Daxi RenABSTRACTThe objective of this study was to investigate the levels of aflatoxin M1 (AFM1) concentration in raw milk and dairy products from water buffalo in south China. 136 raw milk and 86 dairy products samples were collected randomly from buffalo dairy pastures and supermarket in Guangxi, Guizhou,...
Fri, 05/31/2019 - 01:12
Available online 29 May 2019 Author(s): Saida Essendoubi, Natisha Stashko, Iyla So, Gary Gensler, Deana Rolheiser, Chunu MainaliAbstractFrom January to December 2016, Alberta Agriculture and Forestry (AAF) conducted a provincial survey of selected pathogens and indicator organisms on beef carcasses processed at Provincially Licensed Abattoirs (PLAs) in Alberta. The survey was conducted in seven...
Sun, 05/26/2019 - 01:12
Available online 23 May 2019 Author(s): Silvia Portarena, Luca Leonardi, Andrea Scartazza, Marco Lauteri, Chiara Baldacchini, Daniela Farinelli, Franco Famiani, Marco Ciolfi, Enrico BrugnoliAbstractThe variability in carbon isotope composition (δ13C) of the main olive oil fatty acids, together with their relative contents, have been measured in 60 monovarietal olive oils, produced from plants...
Fri, 05/24/2019 - 01:13
Available online 23 May 2019 Author(s): Vanessa Giannetti, Maurizio Boccacci Mariani, Federico Marini, Paola Torrelli, Alessandra BiancolilloAbstractAn HS-SPME/GC-MS procedure was optimised in order to characterize the aromatic fingerprint of 82 spirit drinks, belonging to Grappa GI samples and other distillates. “Grappa” is a geographical indication (GI) allowed by EC Regulation No 110/2008 only...
Thu, 05/23/2019 - 01:12
Available online 21 May 2019 Author(s): Marta Mesías, Laura Sáez-Escudero, Francisco J. Morales, Cristina Delgado-AndradeAbstractBreakfast cereals are important contributors to acrylamide daily exposure in Western countries. Acrylamide was determined by LC-ESI-MS/MS in 60 commercial breakfast cereals marketed in Spain. The influence of the predominant cereal, protein, fibre and sugar content, as...
Thu, 05/23/2019 - 01:12
Available online 21 May 2019 Author(s): Julie Gruenfeldova, Katarina Domijan, Ciara WalshAbstractFood safety knowledge, practice and training were examined among 689 food workers in Ireland. Parameters such as role, years worked, level of food safety training acquired, and establishment were all found to have a significant effect (p-values <0.01) on knowledge score. It is notable that 28% of...
Thu, 05/23/2019 - 01:12
Available online 21 May 2019 Author(s): Thomas Stroheker, Yong Joo Chung, Gabriele Scholz, Paolo MazzatortaAbstractChemical contaminants can occur at trace levels in foods or food ingredients either as intrinsic toxins produced in plant/animal metabolism or by external contamination due to fungal growth, agricultural practice, environment or food manufacturing processes. Monitoring and managing...
Thu, 05/23/2019 - 01:12
Available online 21 May 2019 Author(s): E. Bortolin, B. Carratù, A.E. Chiaravalle, M.T. Dischiavi, R. Gargiulo, M. Mangiacotti, G. Marchesani, M.C. Quattrini, M. Tomaiuolo, C. BonigliaAbstractThe aim of this work was to verify the applicability of the European Standard EN 13751, based on Photo-Stimulated Luminescence (PSL) and the European Standard EN 1788, based on Thermoluminescence (TL), for...

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