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Journal of Food Science

Wed, 10/28/2015 - 16:21
Abstract The microbiological quality of 132 dried pasta products available on the German market, originating from 11 different countries, was studied. Sample materials included soft or durum wheat products, some of which produced with other ingredients such as eggs, spices, or vegetables. Parameters included hygiene indicators (aerobic plate count, mold count, the presence of Enterobacteriaceae)...
Fri, 10/23/2015 - 14:58
Abstract Not-ready-to-eat breaded chicken products formulated with antimicrobial ingredients were tested for the effect of sample dimensions, surface browning method and final internal sample temperature on inoculated Salmonella populations. Fresh chicken breast meat portions (5 × 5 × 5 cm), inoculated with Salmonella (7-strain mixture; 5 log CFU/g), were mixed with (5% v/w total moisture...
Wed, 10/21/2015 - 10:48
Abstract Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not...
Wed, 10/14/2015 - 16:24
Abstract The primary objective of this study was to prepare the antilisterial peptides by enzymatic (pepsin, trypsin, protamex, neutrase, flavourzyme, papain, alcalase, and acid protease) hydrolysis of grass carp proteins with various degree of hydrolysis. The second objective was to evaluate the antilisterial activity of grass carp proteins hydrolysates (GCPH) at differnet levels in the surimi...
Thu, 10/08/2015 - 15:38
Abstract Salmorejo is a traditional tomato-based creamy product. Because salmorejo is not heat-processed, there is a risk of contamination with foodborne pathogens from raw materials. Even though bacterial growth in salmorejo is strongly inhibited because of its acidic pH (close to 3.9), the growth and survival of 3 foodborne pathogens in this food has not been studied before. In this study, 3...
Wed, 10/07/2015 - 14:00
Abstract The aim of this study was to investigate the dynamic of volatile compounds in the Zaopei during the fermentation and distillation process by headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Physicochemical properties analysis of Zaopei (fermented grains [FG], fermented grains mixed with sorghum [FGS], streamed grains [SG], and streamed grains...
Wed, 10/07/2015 - 13:58
Abstract Encapsulation of hydrophobic plant essential oil components (EOC) into surfactant micelles can assist the decontamination of fresh produce surfaces from bacterial pathogens during postharvest washing. Loading of eugenol and carvacrol into surfactant micelles of polysorbate 20 (Tween 20), Surfynol® 485W, sodium dodecyl sulfate (SDS), and CytoGuard® LA 20 (CG20) was determined by...
Wed, 10/07/2015 - 13:57
Abstract The objective of this study was to evaluate the fate of Staphylococcus aureus, Listeria monocytogenes, and natural microbiota on fresh-cut tropical fruits (pitaya, mango, papaya and pineapple) with commercial PVC film at different storage temperature (5, 13, and 25 °C). The results showed that S. aureus, L. monocytogenes, and natural microbiota increased significantly on fresh-cut...
Tue, 09/29/2015 - 01:23
This study investigated the effect of material typespolystyrene, polypropylene, glass, and stainless steel) and glucose addition on Staphylococcus aureus biofilm formation, and the relationship between biofilm formation measured by crystal violet (CV) staining and the number of biofilm cells determined by cell counts was studied. We also evaluated the efficacy of chlorine sanitizer on inhibiting...
Sun, 09/27/2015 - 01:26
Rice wine is a traditional Chinese fermented alcohol drinkSpontaneous fermentation with the use of the Chinese starter and wheat Qu lead to the growth of various microorganisms during the complete brewing process. It's of great importance to fully understand the composition of bacteria diversity in rice wine in order to improve the quality and solve safety problems. In this study, a more...
Sun, 09/27/2015 - 01:26
Nisin and ethanol have been used as antimicrobial agents in food industryHowever, nisin alone could not inhibit the growth of gram-negative bacteria, except in combination with a chelating agent, EDTA, or organic acid. This research aimed to study the survival of Escherichia coli O157: H7, Salmonella Typhimurium TISTR 292 and Salmonella Enteritidis DMST 17368 after treatment with nisin at 100,...
Fri, 09/18/2015 - 01:24
The objective of this study was to compare the acid resistanceAR) of non-O157 Shiga toxin-producing Escherichia coli (STEC) strains belonging to serogroups O26, O45, O103, O104, O111, O121, and O145 with O157:H7 STEC isolated from various sources in 400 mM acetic acid solutions (AAS) at pH 3.2 and 30 °C for 25 min with or without glutamic acid. Furthermore, the molecular subgrouping of the STEC...
Fri, 09/18/2015 - 01:24
Mature-green cherry tomato fruitsLycopersicon esculentum cv. Jinyu) were exposed to different power densities of ultrasound (66.64, 106.19, and 145.74 W/L) at 25 °C to study ultrasound non-thermal effects on the storage properties. Among the three levels of ultrasound irradiation, 106.19 W/L ultrasound was effective in reducing the spoilage microorganisms, delaying postharvest ripening through...
Thu, 08/27/2015 - 01:21
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. Antioxidant capacity including 2,2-diphenyl-1-...
Tue, 08/11/2015 - 01:28
Fining of wine with agents containing cow's milk or hen's egg white is a common and traditional procedureIn light of increasing food allergies all over the world, the presence of fining residues has been subject of intense debate. Switzerland does not make exception, and since 2009 the Federal Department of Home Affairs has modified its food regulations stating that the labels must show if traces...
Sat, 08/08/2015 - 01:19
Extended spectrum-lactamase (ESBL) and plasmid-mediated AmpC β-lactamase (pAmpC) producing Escherichia coli have been shown to be present in humans and animals representing a significant problem worldwide. This study aimed to search the presence of ESBL and/or AmpC-producing E. coli in retail meats (chicken and beef) in Turkey. A total of 88 β-lactamase-producing E. coli were isolated from...
Sat, 08/08/2015 - 01:19
The presence of toxicogenic Staphylococcus aureus in foods and the dissemination of methicillin-resistant Saureus (MRSA) in the food chain are matters of concern. In the present study, the circular bacteriocin enterocin AS-48, applied singly or in combination with phenolic compounds (carvacrol, eugenol, geraniol, and citral) or with 2-nitro-1-propanol (2NPOH), was investigated in the control of a...
Wed, 08/05/2015 - 01:24
Microwave is an effective means to deliver energy to food through polymeric package materialsoffering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory...
Sat, 08/01/2015 - 01:27
Cycle thresholdCt) increase, quantifying plant-derived DNA fragmentation, was evaluated for its utility as a time-temperature integrator. This novel approach to monitoring thermal processing of fresh, plant-based foods represents a paradigm shift. Instead of using quantitative polymerase chain reaction (qPCR) to detect pathogens, identify adulterants, or authenticate ingredients, this rapid...
Thu, 07/16/2015 - 01:27
The effects of UV-C irradiation on the inactivation of Escherichia coli K-12ATCC 25253), a surrogate of E. coli O157:H7, and on the shelf life of freshly squeezed turbid white grape juice (FSWGJ) were investigated. FSWGJ samples were processed at 0.90 mL/s for 32 min by circulating 8 times in an annular flow UV system. The UV exposure time was 244 s per cycle. The population of E. coli K-12 was...
Wed, 07/08/2015 - 01:24
The objective of this study was to determine the efficacy of neutral pH electrolyzedNEO) water (155 mg/L free chlorine, pH 7.5) in reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on romaine lettuce, iceberg lettuce, and tomatoes washed in an automated produce washer for different times and washing speeds. Tomatoes and lettuce leaves were spot inoculated with 100 μL of a 5...
Wed, 07/01/2015 - 01:25
The purpose of this study was to investigate the fate of organophosphorus pesticidesOPs) during camellia oil production process, from camellia fruit to the final oil product. The results showed that the OPs were mainly distributed in the peel of camellia fruit, basically above 40% after the pesticide application of 7 d (P < 0.05). A small amount of OPs could enter into the seed and convert to...
Sat, 06/13/2015 - 01:23
A new bacterial strain that produces a bacteriocinpaenibacillin) without polymyxin was developed from Paenibacillus polymyxa that co-produces the 2 antimicrobial agents. Gamma radiation was used successfully to develop the new strain, P. polymyxa OSY-HG. Subsequently, we explored the feasibility of using food or food ingredients as growth media for the new strain. Milk supported the growth of P....
Fri, 06/12/2015 - 01:33
Levels of cadmiumCd), arsenic (As), mercury (Hg), lead (Pb), iron (Fe), and zinc (Zn) were investigated in 285 samples of 9 species of edible fungi (Lentinus edodes, Auricularia auricula, Pleurotus ostreatus, Tremella fuciformis, Flammulina velutipes, Agrocybe chaxinggu, Armillaria mellea, Agaricus bisporus, and Pholiota nameko), which were collected from markets in Beijing, China. In addition,...
Fri, 06/05/2015 - 01:24
Ricotta salata cheese is frequently contaminated on the surface with Listeria monocytogenesWater bath heat treatment in vacuum packed whole ricotta salata cheese wheels demonstrated to be effective in inactivating L. monocytogenes. However, the risk of cross-contamination in ricotta salata wedges is increased during cheese cutting. Therefore, the effectiveness of heat treatment in ricotta salata...
Thu, 06/04/2015 - 01:33
This study aimed at using essential oilEO) alone or combined EO with nisin and γ-irradiation to control Salmonella Typhimurium during the refrigerated storage of mini-carrots. Peeled mini-carrots were inoculated with S. Typhimurium at a final concentration of approximately 7 log CFU/g. Inoculated samples were coated by 5 different coating solutions: (i) nisin solution at final concentration of...
Sat, 05/30/2015 - 01:22
Ready-to-eat luncheon meats sliced in retail delis have been found to pose the greatest risk of foodborne illness from Listeria monocytogenes among all ready-to-eat foodsSlicers used in delis have many removable parts that are connected with seals and gaskets, with spaces, cracks and crevices that are difficult to clean adequately and may provide a niche for L. monocytogenes survival. Standard...
Thu, 05/28/2015 - 01:27
Staphylococcus aureus is an important foodborne pathogen on global basisThe current study investigated the genetic patterns in S. aureus isolates from leaf vegetables (n = 53). Additional isolates from livestock (n = 31) and humans (n = 27) were compared with the leaf vegetable isolates. Genes associated with toxins, antibiotic resistance, and pulsed-field gel electrophoresis (PFGE) patterns were...
Fri, 05/22/2015 - 01:19
Ultraviolet lightUV) has antimicrobial effects, but the shadowing effect has limited its application. In this study, a novel setup using UV processing in agitated water was developed to inactivate Escherichia coli O157:H7 and Salmonella on blueberries. Blueberries were dip- or spot-inoculated with E. coli or Salmonella. Blueberries inoculated with E. coli were treated for 2 to 10 min with UV...
Thu, 05/14/2015 - 01:23
Contaminated leafy green vegetables have been linked to several outbreaks of human gastrointestinal infectionsAntimicrobial interventions that are adoptable by the fresh produce industry for control of pathogen contamination are in great demand. This study was undertaken to evaluate the efficacy of sustained active packaging on control of Escherichia coli O157:H7 and total aerobic bacteria on...
Wed, 05/13/2015 - 01:25
A total of 300 food samples including 180 milk and 120 meat products have been examined for the presence of Yersinia sppusing the ISO 10273 and the cold enrichment method. The overall prevalence of Yersinia spp. was 84 (28%). Yersinia enterocolitica was isolated from 18 (6%) of the 300 samples. The other Yersinia species were detected in the samples Yersinia rohdei 15 (5%), Yersinia intermedia 14...
Thu, 05/07/2015 - 01:26
Korean fermented soybean productssuch as doenjang, kochujang, ssamjang, and cho-kochujang, can harbor foodborne pathogens such as Bacillus cereus sensu lato (B. cereus sensu lato). The aim of this study was to characterize the toxin gene profiles, biochemical characteristics, and antibiotic resistance patterns of B. cereus sensu lato strains isolated from Korean fermented soybean products. Eighty...
Wed, 05/06/2015 - 01:16
The purpose of the study was to determine the effect of high-hydrostatic pressureHHP) on inactivation of human norovirus (HuNoV) in oysters and to evaluate organoleptic characteristics of oysters treated at pressure levels required for HuNoV inactivation. Genogroup I.1 (GI.1) or Genogroup II.4 (GII.4) HuNoV was inoculated into oysters and treated at 300 to 600 MPa at 25 and 0 °C for 2 min. After...
Wed, 05/06/2015 - 01:16
The objective of this work was to study the effect of high hydrostatic pressure combined with moderate heat to inactivate pressure-resistant bacteria in water-boiled salted duck meatWBSDM), and to establish suitable procedures to improve the quality of WBSDM. The conditions (300 MPa/60 °C, 400 MPa/60 °C, and 500 MPa/50 °C) effectively inactivated the pressure-resistant bacteria (Bacillus cereus...
Wed, 05/06/2015 - 01:16
This study evaluated the efficacy of individual treatmentsthermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and spoilage microorganisms (total bacterial counts [TBC], Enterobacteriaceae, Pseudomonas spp., and yeast and mold counts [YMC]) on fresh-cut kale. For comparison, the antimicrobial...
Wed, 05/06/2015 - 01:16
The presence and species diversity of staphylococci in 250 ground beef and lamb meat samples obtained from DiyarbakirTurkey were investigated. The presence of the 16S rRNA gene, mecA, nuc, pvl, and femA was analyzed by multiplex PCR. Pheno- and genotypic antibiotic resistance profiles of 208 staphylococci isolates were established. Of the ground beef and ground lamb samples, 86.4% and 62.4% were...
Wed, 05/06/2015 - 01:16
In the Mediterranean areasalted and dried roe from the gray Mugil cephalus “bottarga” represent a speciality food with great commercial value. Bottarga is currently produced by a traditional handmade process and, the risk of human bacterial contamination during its manufacturing is still unknown; in this perspective the foodborne pathogen Staphylococcus aureus could potentially contaminate this...
Wed, 04/29/2015 - 01:22
Scombrotoxin fish poisoning remains the primary cause of seafood poisoning outbreaks despite preventive guidelinesThe purpose of this study was to investigate the use of pH for the control of growth and histamine formation by histamine-producing bacteria in fish muscle. We examined pH effects on growth and histamine formation in tuna fish infusion broth and in inoculated tuna and mahi-mahi fish...
Wed, 04/29/2015 - 01:22
We integrated immunological separation and surface-enhanced Raman spectroscopySERS) to detect melamine in milk. Antimelamine was produced by New Zealand white rabbits following the injection with melamine hapten-ovalbumin immunogen. Melamine was separated from milk by binding to the converted protein G-antimelamine complex. After releasing antimelamine and melamine from the complex, the eluents...
Wed, 04/29/2015 - 01:22
Listeria monocytogenesLM) is a major safety concern for smoked salmon producers, as it can survive both the brining and smoking process in cold smoked salmon production. Salmine is a cationic antimicrobial peptide derived from the milt of salmon that has been shown to inhibit the growth of LM in vitro. Commercialization of this peptide would add value to a waste product produced when raising...
Tue, 04/28/2015 - 01:19
Furana possible carcinogen, is commonly produced by thermal processing in a number of heated foods. The existence of furan levels in foods has attracted considerable attention worldwide. Recent research of furan in food has focused on the possible influences of operating parameters on the furan formation during heat processing. The aim of our study was to investigate the impacts of multiple...
Wed, 04/22/2015 - 01:21
Noroviruses are the most common causative agent of viral gastroenteritis in humansand are responsible for major foodborne illnesses in the United States. Filter-feeding molluscan shellfish exposed to sewage-contaminated waters bioaccumulate viruses, and if consumed raw, transmit the viruses to humans and cause illness. We investigated the occurrence of norovirus GI and GII and microbial...
Tue, 04/14/2015 - 01:18
This paper investigated the effect of air-frying technologyin combination with a pretreatment based of soaking the samples in different chemical agent solutions (citric acid, glycine, calcium lactate, sodium chloride, or nicotinic acid [vitamin B3]), on the generation of acrylamide in fried potatoes. The influence of reducing sugars on the development of surface's color was also analyzed. The...
Tue, 04/07/2015 - 01:28
The biochemistry and microbial ecology of 2 similar types of waterymul) kimchi, containing sliced and unsliced radish and vegetables (nabak and dongchimi, respectively), were investigated. Samples from kimchi were fermented at 4, 10, and 20 °C were analyzed by plating on differential and selective media, high-performance liquid chromatography, and high-throughput DNA sequencing of 16S rDNA. Nabak...
Tue, 04/07/2015 - 01:28
The count of Listeria monocytogenes was determinedbefore and after heat treatment, in 200 samples of dumplings of 9 brands and with different types of stuffing. Analyses were conducted according to ISO 11290–1 standard and with real-time PCR method. The highest count of L. monocytogenes was found in meat dumplings (102 to 104 CFU/g), whereas products with white cheese-potato stuffing and...
Sun, 03/29/2015 - 01:18
It is well known that arsenicAs) exposure, particularly to inorganic species (i-As), has adverse effects on humans. Nowadays, the European Union (EU) has still not regulated the maximum residue limit of As in commercial samples of rice and rice-based products, although it is actively working on the topic. The European Food Safety Authority (EFSA) is collecting data on total arsenic (t-As) and i-...
Sun, 03/29/2015 - 01:18
This study was conducted in a Turkish province to investigate the presence of Salmonella sppin 150 chicken meat samples using 2 phenotyping techniques: classic culture technique (CCT) and immunomagnetic separation (IMS). For the confirmation of the isolates at molecular levels, invA gene was detected in these isolates. The presence of invA, class 1 (Cls1) integrons, and integrase (Int1) genes was...
Thu, 03/26/2015 - 01:23
The study aimed at using essential oilEO) alone or combined EO with nisin and low dose γ-irradiation to evaluate their antibacterial effect against Listeria monocytogenes during storage of carrots at 4 °C. Minicarrots were inoculated with L. monocytogenes at a final concentration of approximately 7 log CFU/g. Inoculated samples were coated by nisin at final concentration of 103 International Unit...
Fri, 03/13/2015 - 01:19
In addition to Escherichia coli O157:H7shiga toxin-producing E. coli (STEC) O26 was added to the zero-tolerance adulterant list together with other 5 non-O157 STEC serogroups in 2012. Four farm O26 isolates were used in this study; they were obtained from a on-farm survey study conducted in Alabama. The presence of 3 major pathogenic genes (stx1, stx2, and eaeA) was determined through multiplex...
Fri, 03/06/2015 - 01:22
Berries are dietary plants with high antioxidant activityThe aim of this study is to investigate the protective effect of berries (strawberry, grape, and blueberry) against the acrylamide (AA)-induced general toxicity, genotoxicity, and reproductive toxicity in mice model, respectively. Mice were treated with 50 mg/kg b.w./day AA intraperitoneal injection for 5 d after feeding control diet or...

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