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Journal of Food Science

Wed, 05/22/2019 - 15:00
Abstract Susceptibility profiles were determined for 111 Campylobacter coli strains obtained in 1998 to 1999 and 2015 from market age pigs and pork chops against 22 disinfectants and 9 antimicrobials. Resistance to tetracycline (TET) was observed in 44.4% of 1998 to 1999 strains, and the antibiotic resistance profile was TET. But strains obtained in 2015 from swine and retail pork chops had 75%...
Wed, 05/22/2019 - 12:03
Abstract Brazil is home to a wide variety of flora, including several lesser known species, such as araçá that were processed in this study using two green technologies consecutively: supercritical fluid extraction (SFE) for nonpolar fraction and pressurized liquid extraction. For polar fraction, the experiments followed a central composite design involving ethanol as solvent, with temperature...
Wed, 05/22/2019 - 12:02
Abstract Although sensory appeal influences peanut consumption, peanut varieties are mostly selected based on agronomic traits. As a result, the sensory properties of peanut varieties, especially in southern Africa, are not known. Therefore, the primary objective of the study was to determine the sensory properties of the Malawi peanut varieties and the volatile compounds associated with roasted...
Mon, 05/20/2019 - 11:47
Abstract For addressing the issues of pesticide residue analysis characterized by the trace levels of target analytes and the complexity of sample matrices, a selective extracting material, carbon nanotubes (CNTs)/β‐cyclodextrin (β‐CD) nanocomposite reinforced hollow fiber (HF), was developed. CNTs were chemically modified with β‐CD and then the resultant nanocomposite was immobilized into the...
Mon, 05/20/2019 - 06:49
Abstract The fumigant toxicity of eight individual essential oils (EOs; basil, cinnamon, eucalyptus, mandarin, oregano, peppermint, tea tree, and thyme) and one binary combination (thyme and oregano) for control of the rice weevil, Sitophilus oryzae, were investigated. In bioassays, all individual and combined EOs were toxic to the rice weevil. Eucalyptus EO exhibited the highest toxicity among...
Thu, 05/09/2019 - 09:25
Abstract Thyme essential oil‐loaded microcapsules (TMS) were fabricated using natural polysaccharide chitosan (CS) and sodium alginate (SA) as the shell material via the method of layer‐by‐layer (LBL) assembly. The accumulated release rates of thyme oil and microcapsules at 4 °C were 42.50% and 10.16%, respectively. After heating at 100 °C for 5 hr, the release rate of the 0, 2, 4, 6 layers...
Wed, 05/08/2019 - 15:00
Abstract Gibberellic acid (GA3) was added to three types of beer barley, and the chemical changes to GA3 during the beer brewing process were studied using HPLC. The results demonstrated that the GA3 concentration decreased throughout the malting, mashing, and boiling processes and that no GA3 was detected in the congress wort. A new substance, herein called Substance A, was detected by HPLC...
Wed, 05/08/2019 - 10:18
Abstract Proper food safety training is essential to decrease incidences and overall rates of foodborne illnesses and outbreaks. Though many commercial restaurants should provide proper food safety training to food handler employees, this training is not always offered or effective. Here, we summarize the results of a primary literature study concerning the effectiveness of food safety training...
Mon, 05/06/2019 - 11:54
Abstract Strawberry is a healthy fruit with numerous health‐benefit compounds. Unfortunately, it is highly perishable and occasionally can be contaminated with foodborne pathogens. The overall goal of this study is to evaluate pulsed light (PL) processing for disinfection of strawberries, extension of shelf life, and preservation of quality attributes and compounds that are beneficial to health....
Tue, 04/23/2019 - 15:00
Abstract Fresh produce are vulnerable to pathogens during pre‐ and postharvest stages. Most fresh vegetable and fruits are consumed directly or merely washed with chlorine. We investigated two emerging decontamination technologies, pulse light (PL) and ultraviolet (UV), in combination with washing (referred as water‐assisted PL [WPL] and water‐assisted UV [WUV]). Blueberries, grape tomatoes, and...
Wed, 04/17/2019 - 09:15
Abstract Commercial fermentation for bulk preservation of cucumbers relies on natural microbiota and approximately 1 M sodium chloride (NaCl) brines, resulting in large volumes of high‐salt wastewater. An alternative process utilizing 0.1 M calcium chloride (CaCl2) as the only salt was developed to eliminate NaCl from fermentation brines for reduced environmental impact. This study determined the...
Tue, 04/16/2019 - 12:54
Abstract To enhance the oxidative stability of organogels made from canola oil, 40 ppm sesamol was added to beeswax‐based organogels stored under ultraviolet (UV) light irradiation and 60 or 100 °C thermal oxidation conditions. To study the practical application of organogels as animal fat substitutes, beef tallow was mixed with organogels and their oxidative stability was determined under...
Tue, 03/26/2019 - 10:03
Abstract In this study, we evaluated the temperature requirements for home delivery in Taiwan by considering food safety risks of chilled shrimp that may be contaminated with Vibrio parahaemolyticus. Pathogenic V. parahaemolyticus was chosen because it was the main cause of foodborne outbreaks originating from contaminated seafood in Taiwan. The risk of becoming ill due to consumption of raw...
Tue, 03/12/2019 - 04:42
Abstract Salmonella is one of the most common foodborne pathogens worldwide. Salmonella infections in humans are mainly associated with consumption of poultry products contaminated with this foodborne pathogen. Therefore, strict sanitary measures are necessary to control Salmonella contamination during the slaughtering process of poultry. The objective of this study was to determine the...
Fri, 03/01/2019 - 11:48
Abstract Acrylamide, formed in baked and fried plant‐based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show that processed potato‐ and cereal‐based products are two major food types that seem to contribute the highest amounts of acrylamide to the diet worldwide. To meet both the demand for gluten‐free products and the interest...
Fri, 03/01/2019 - 11:48
Abstract Contamination of agricultural commodities with ochratoxin A (OTA) is a worldwide concern in recent decades. Consumption of OTA‐contaminated baby foods exerts health implications especially in children as the most vulnerable subpopulations. In the current study, for the first time in Iran, 64 baby foods (rice, wheat, and multigrain) samples from five different brands available in the...
Fri, 03/01/2019 - 11:48
Abstract Acid adaptation in Salmonella Enteritidis was characterized by phenotypic and gene‐expression analyses. S. Enteritidis cells at log‐phase and stationary‐phase were kept at pH 4.5 to 6.0 for 1 to 4 hours. All treatments induced various levels of acid tolerance response that were dependent on pH, exposure time and growth phase. This acid adaptation resulted in tolerance to 50 °C and 8%...
Fri, 03/01/2019 - 11:48
Abstract Human noroviruses (HNoVs) cause significant gastrointestinal disease outbreaks worldwide. Tulane virus (TV) is a cultivable HNoV surrogate widely used to determine control measures against HNoVs. The objective of this study was to determine the heat inactivation kinetics (D‐ and z‐values) of TV in cell‐culture media and on spiked homogenized spinach using the first‐order and Weibull...
Fri, 03/01/2019 - 11:48
Abstract A model was developed to predict the growth of Bacillus cereus from spores during cooling of cooked pasta. Cooked pasta was inoculated with a cocktail of four strains of heat‐shocked (80 °C/10 min) B. cereus spores to obtain a final spore concentration of approximately 2 log CFU/g. Thereafter, growth was determined at isothermal temperatures starting at 10 °C and every three degrees up...
Fri, 03/01/2019 - 11:48
Abstract Bacillus species are common in the environment due to their spore‐forming ability and nutritional versatility and cause food contamination. Bacilli play a significant role in foodborne illnesses and food spoilage. In this study, 52 Bacillus isolates from retail fish and ground beef were identified and differentiated based on 16S rRNA, gyrB, and rpoB gene sequencing. The presence of genes...
Fri, 03/01/2019 - 11:48
Abstract Foodborne illnesses associated with fresh produce have attracted increasing attention in the food industry, scientific and public health communities. Studies have shown that surface properties of fresh produce can affect bacterial attachment and colonization, yet the mechanisms involved remain poorly understood. In our previous work, using colloids as bacterial surrogates, we...
Wed, 03/14/2018 - 12:27
AbstractDetection of residual farm chemicals in agricultural crops is a hot topic in the field of food safety. In this study, ediphenphos residue in rice was detected using surface-enhanced Raman spectroscopy (SERS) on a portable Raman spectrometer. A simple pretreatment method for rice samples was developed, and uniform gold nanorods were used for SERS measurement. Characteristic signals can...
Sat, 03/10/2018 - 01:36
AbstractBecause of the wide use of chromium-containing feed, much hexavalent chromium (Cr(VI)) tends to accumulate in pork. In order to decrease the toxicity of Cr(VI)-containing pork for human beings, high-energy electron beam (HEEB) irradiation was used to reduce highly toxic Cr(VI) to low toxic trivalent chromium (Cr(III)) in lean, fat, and marbled pork. HEEB irradiation could efficiently and...
Sat, 03/10/2018 - 01:32
AbstractListeria monocytogenes is an important food-borne pathogenic bacterium that causes human disease, resulting in economic losses worldwide. The current detection methods for L. monocytogenes are not well suited for direct field testing because they involve complicated, time-consuming operations. A simple, efficient method is vital for L. monocytogenes detection. In this study, we combined...
Sat, 03/10/2018 - 01:32
AbstractTo enhance the oxidative stability of organogels made from grapeseed oil, the antioxidant effects of sesamol, α-tocopherol, β-carotene, ethylenediaminetetraacetic acid (EDTA), and citric acid were determined in beeswax-based organogels stored under light or in the dark conditions at 25 °C. Without the addition of antioxidants, the organogels rapidly oxidized under light irradiation but...
Wed, 02/28/2018 - 07:26
AbstractRecent bacterial illnesses and outbreaks associated with the consumption of fresh and fresh-cut fruit and vegetables emphasize the need to supply produce that is microbiologically safe while retaining its quality and nutrient value. We assessed the capacity of aerated steam to reduce initial levels and control the posttreatment proliferation of a 4-strain mixture of Listeria innocua, a...
Wed, 02/28/2018 - 07:25
AbstractAn antimicrobial effect of benzoic acid (BA) and ethylenediaminetetraacetic acid (EDTA) was evaluated as a potential antimicrobial treatment against Escherichia coli O157:H7 and Listeria innocua. A 30 min exposure to the combination of 15 mM BA and 1 mM EDTA at 22 °C resulted in approximately 3 logarithmic reductions in stationary phase E. coli O157:H7. Logarithmic phase E. coli O157:H7...
Fri, 02/23/2018 - 08:30
AbstractIn this study, a novel potential probiotic strain Lactobacillus paracasei K5, previously isolated from traditional Greek Feta cheese and kefir grains, was evaluated as an adjunct culture for industrial white brined cheese production. Targeting industrial applications, apart from free cell cultures, a novel ready-to-use freeze-dried immobilized biocatalyst was prepared. The biocatalyst...
Thu, 02/22/2018 - 08:36
AbstractWe developed a portable flow-through, electrochemical sanitizing unit to produce near neutral pH electrolyzed water (producing NEW). Two methods of redirecting cathode yields back to the anode chamber and redirecting anode yields the cathode chamber were used. The NEW yields were evaluated, including: free available chlorine (FAC), oxidation-reduction potential (ORP), and pH. The...
Tue, 02/13/2018 - 11:40
Abstract Proteus mirabilis, a Gram-negative bacterium, is ubiquitous in the environment and is considered as the normal microflora in the human gastrointestinal tract. However, this bacterium is an opportunistic pathogen in humans, often causing urinary tract infections. Moreover, Proteus has been frequently isolated from food animals, including poultry. Whether this bacterium contributes to the...
Tue, 02/13/2018 - 11:35
AbstractBecause of the impossibility to consume food of animal origin, vegan consumers are looking for substitutes that could enrich their diet. Among many substitutes, fermented nut products are made from different nut types and obtained after soaking, grinding, and fermentation. Although other fermented vegetable products have been deeply investigated, there are few data about the fermentative...
Wed, 02/07/2018 - 08:35
AbstractThe antioxidative or prooxidative properties of astaxanthin at the concentrations of 0, 10, and 100 μM were determined in oil-in-water (O/W) emulsions containing neutral, anionic, and cationic emulsifiers, which was Tween 20, sodium dodecyl sulfate, cetyltrimethylammonium bromide (CTAB), respectively, under chlorophyll photosensitization. The oxidative parameters and headspace volatiles...
Wed, 02/07/2018 - 07:30
AbstractPathogenic Escherichia coli, intestinal (O157:H7) as well as extraintestinal types (for example, Uropathogenic E. coli [UPEC]) are commonly found in many foods including raw chicken meat. The resistance of E. coli O157:H7 to UPEC in chicken meat under the stresses of high hydrostatic Pressure (HHP, also known as HPP–high pressure processing) and trans-cinnamaldehyde (an essential oil) was...
Wed, 02/07/2018 - 07:30
AbstractThis study aimed to qualify the transfer of Vibrio parahaemolyticus during the shrimp peeling process via gloves under 3 different scenarios. The 1st 2 scenarios provided quantitative information for the probability distribution of bacterial transfer rates from (i) contaminated shrimp (6 log CFU/g) to non-contaminated gloves (Scenario 1) and (ii) contaminated gloves (6 log CFU/per pair)...
Thu, 01/25/2018 - 06:30
AbstractWashing treatment with effective sanitizer is one of the critical steps in ensuring fresh produce safety. This study was to evaluate the efficacy of peracetic acid (PAA; VigorOx® 15 F&V), chlorine-based sanitizers (acidic electrolyzed water [AEO], near neutral electrolyzed water and bleach), lactic acid, and deionized (DI) water to reduce Escherichia coli O157:H7, Listeria...
Thu, 01/25/2018 - 06:30
AbstractCinnamon leaf and bark essential oils have long been used as natural preservatives and flavoring agents in foods. This study determined antimicrobial effects of leaf and bark of cinnamon essential oils (CEOs) against 2 foodborne pathogens, Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.), at 2 initial bacterial levels (4- and 9-log CFU/mL) in strawberry shakes. The...
Mon, 01/22/2018 - 09:17
AbstractAtmospheric cold plasma (ACP) is a promising non-thermal technology in food industry. In this study, a dielectric barrier discharge (DBD)-ACP exhibited strong bactericidal effect on Escherichia coli in apple juice. Under a 30 to 50 W input power, less than 40 s treatment time was required for DBD-ACP to result in 3.98 to 4.34 log CFU/mL reduction of E. coli in apple juice. The...
Fri, 01/19/2018 - 09:05
AbstractThis study was conducted to investigate the natural co-occurrence of 295 fungal and bacterial metabolites in 28 samples of dried date palm fruits collected from different shops distributed in Assiut Governorate, Upper Egypt in 2016. Extraction and quantification of the target analytes were done using the “dilute and shoot” approach followed by liquid chromatography-tandem mass...
Fri, 01/19/2018 - 09:05
AbstractChitosan oligosaccharides (COS), hydrolyzed products of chitosan, was found to display various biological activities. Herein, we assessed the immunostimulatory activity of COS both in in vitro and in vivo studies. In vitro cytotoxicity studies to murine macrophage RAW264.7 revealed that COS is safe even at the maximum tested concentration of 1000 μg/mL. It also stimulates the production...
Tue, 01/16/2018 - 07:36
Abstract Although most Brazilian dairy products meet high technological standards, there are quality issues regarding milk production, which may reduce the final product quality. Several microbial species may contaminate milk during manufacture and handling. If antimicrobial usage remains uncontrolled in dairy cattle, the horizontal transfer of antimicrobial resistance genes in foodstuffs may be...
Tue, 01/16/2018 - 07:35
Abstract3-Amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) is a group 2B carcinogen characterized by the International Agency for Research on Cancer (IARC) and great efforts have been taken to reduce Trp-P-1 mutagenicity to humans. In this study, the effect of a reduction of Trp-P-1 on intestinal absorption as a promising strategy was investigated. The data showed that when 20 mM Trp-P-1...
Tue, 01/16/2018 - 07:35
AbstractMoisture adsorption isotherms and storability of dried hazelnut inshells and kernels produced in Oregon were evaluated and compared among cultivars, including Barcelona, Yamhill, and Jefferson. Experimental moisture adsorption data fitted to Guggenheim–Anderson–de Boer (GAB) model, showing less hygroscopic properties in Yamhill than other cultivars of inshells and kernels due to lower...
Tue, 01/16/2018 - 07:30
Abstract The aim of this study was to evaluate the microbiological quality and safety of fresh produce at retail level in Korea in order to periodically update information and establish available risks associated with consumption of fresh fruits and vegetables. The samples from different markets located in 3 provinces of South Korea were collected. The protocol in the Korean Food Standards Codex...
Fri, 12/29/2017 - 18:15
Abstract Human norovirus (HuNoV) is a major foodborne virus causing gastroenteritis outbreaks in humans. Salad products can be vectors of transmission for foodborne viruses such as HuNoV when these products are contaminated naturally or through unsanitary food handling. Therefore, development of simple, reliable and sensitive techniques for the detection of HuNoV in salad products is needed to...
Thu, 12/21/2017 - 11:30
AbstractThe present study tested antibacterial activity of a rice hull smoke extract (RHSE) against a multidrug-resistant strain of Salmonella Typhimurium and examined its mode of suppressive action in vitro and in mice. In vitro studies showed that the minimum inhibitory concentration (MIC) value of RHSE was 1.29% (v/v). The inactivation was confirmed by complete loss of cell viability in the...
Mon, 12/11/2017 - 09:15
AbstractGrapefruit seed extract (GSE)-containing chitosan-based coating was developed and applied to cherry tomatoes to protect them from Salmonella invasion and improve their storability. The coating colloids were produced by mixing a chitosan colloid (1% [w/w] chitosan) with GSE at various concentrations (0.5%, 0.7%, 1.0%, and 1.2% [w/w]) using high-shear mixing (10000 rpm, 2 min). Coatings...
Fri, 11/10/2017 - 11:40
AbstractReformulation of calcium chloride (CaCl2) cover brine for cucumber fermentation was explored as a mean to minimize the incidence of bloater defect. This study particularly focused on cover brine supplementation with calcium hydroxide (Ca[OH]2), sodium chloride (NaCl), and acids to enhance buffer capacity, inhibit the indigenous carbon dioxide (CO2)- producing microbiota, and decrease the...
Thu, 11/02/2017 - 09:26
AbstractIn this study, the levels of furan in coffee with consideration towards common coffee consumption was investigated. The concentration of furan in brewed coffee was the highest among the coffee types studied, with an average of 110.73 ng/mL, followed by canned coffee (28.08 ng/mL) and instant coffee (8.55 ng/mL). In instant and brewed coffee, the furan levels decreased by up to an average...
Thu, 11/02/2017 - 09:11
AbstractRadiofrequency (RF) heating was simulated for improving the microbial safety of a shell egg immersed in deionized water using a finite element model. A regression equation that relates the top electrode voltage to the gap between the electrodes and vertical position of the egg was also developed. The root mean squared errors between the simulation and validation results ranged from 0.76...
Mon, 10/30/2017 - 09:10
AbstractCold-smoked salmon (CSS) production lacks a validated kill step for Listeria monocytogenes. Although Listeria spp. are reduced by nisin or high-pressure processing (HPP), CSS muscle discoloration is often observed after HPP. Effects of nisin and low-temperature HPP on L. innocua survival (nonpathogenic surrogate for L. monocytogenes), spoilage organism growth, color, and sensory...

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