Research Publications (Food Safety)

Patulin (PAT) is a common toxin in fruit juice, and adsorption is the most commonly used patulin removal method. The safety, adsorption capacity, and separation capacity of the adsorbent are the most important considerations. As a low-cost and biocompatible microbial material, bacterial cellulose gel membranes (BCMs) have many hydroxyl active sites that are readily modified, and BCMs are also stable, which facilitates their separation from aqueous solution.

This study aimed to determine the growth potential (δ) of L. monocytogenes (CLIST 3974, CLIST 3969, and CLIST 4162) and S. enterica [S. Typhimurium (ATCC SM 14028), S. Enteritidis (SM 64), and S. Montevideo (SM 129)] in the presence of a pool of lactic acid bacteria (LAB) with antimicrobial activity in Frescal and semi-hard Minas microcheeses.

Ultraviolet Light-Emitting Diode (UV-LED) is a potential decontamination technology for reducing bacterial loads on meat. This study investigated the efficacy of UV-LED technology to reduce Listeria monocytogenes, Salmonella Typhimurium, total viable counts (mesophiles (TVCm) and psychrophiles (TVCp)) and total Enterobacteriaceae counts (TEC) when suspended in beef broth and after inoculation onto diced beef.

This study determined the desiccation resistance of 37 Salmonella strains belonging to 16 serotypes isolated from the soybean meal production chain. Besides, the survival of strains from three Salmonella enterica serovars (S. Typhimurium, S. Schwarzengrund, and S. Havana) on dry- and wet-inoculated soybean meal through storage at 25 °C and 37 °C was evaluated.

Sucrose laurate (SL) is a dual-functional additive with emulsifying and antibacterial activities. The synergistic antibacterial mechanism of SL and nisin were studied against Staphylococcus aureus. Alkaline phosphatase and peptidoglycan assays showed that SL and nisin could synergistically disrupt the integrity of cell wall by blocking the synthesis of peptidoglycan.

This study assessed the acid-adaptation of pathogenic and non-pathogenic strains of Escherichia coli in orange juice and the microbial resistance to the subsequent UV-C radiation treatment. Nine Shiga toxin-producing E. coli (STEC) and one strain of a non-pathogenic surrogate E. coli were used in this study. Each E.

Previous work has shown that cacao nib cadmium (Cd) concentrations decrease during fermentation, but only when reaching sufficiently low nib pH. In this work, lab-scale experiments (5 kg units) with lactic and acetic acid amendments were ineffective at reducing the total nib Cd concentration. In contrast, the water-extractable fraction of the nib Cd concentration clearly increased when the pH was decreased.

Foodborne pathogens tend to live in mixed-species biofilms with resident flora in the food industry, likely posing a higher risk of pathogen contamination due to the strong biofilm formation and disinfectant resistance.

The use of biological agents able to metabolize mycotoxins to non-toxic compounds is a strategy that has received growing interest. However, the high costs of laborious methods for identifying potential candidates are obstacles for new products development.

Ochratoxin A (OTA) is a major mycotoxin contaminant of cereals and grapes. Our previous study proved the ability of Cryptococcus podzolicus Y3 to degrade OTA. The main aim of the present study was to investigate the OTA degradation mechanism by C. podzolicus Y3 using Next-generation sequencing. The results that showed 427 and 100 genes were up- and down-regulated after OTA exposure, respectively.

Author(s): Ruth Vanderschueren, Jasmien Doevenspeck, Florence Helsen, Sandra Mounicou, Jakob Santner, Jan A. Delcour, Eduardo Chavez, Erik Smolders

Author(s): Meilin Wei, Solairaj Dhanasekaran, Qiya Yang, Guillaume Legrand Ngolong Ngea, Esa Abiso Godana, Hongyin Zhang

Author(s): Leila Zare, Neda Mollakhalili-Meybodi, Hossein Fallahzadeh, Masoumeh Arab

Author(s): Jing-Guo Xu, Hui-Xue Hu, Bei-Zhong Han, Jing-Yu Chen Foodborne pathogens tend to live in mixed-species biofilms with resident flora in the food industry, likely posing a higher risk of pathogen contamination due to the strong biofilm formation and disinfectant resistance.

Author(s): Jessica Audrey Feijó Corrêa, Tiago de Melo Nazareth, Giuseppe Meca, Fernando Bittencourt Luciano

Author(s): Ji Yoon Kim, Eun Bi Jeon, Min Gyu Song, Sung Hee Park, Shin Young Park

Author(s): Rajni Chauhan, Savita Kumari, Gunjan Goel, Wamik Azmi

Author(s): Aparajhitha Sudarsan, Kevin M. Keener Leafy greens are ideal hosts for pathogens like Salmonella enterica and E. coli O157:H7. In the current study, baby spinach leaves inoculated with Salmonella enterica serovars and E. coli 25,922 (an E. coli O157:H7 surrogate) were subjected to a high voltage atmospheric cold plasma (HVACP) with 100% nitrogen gas at high humidity at 80 kV for 5 min in the indirect exposure.

Author(s): Weifan Wu, Kevin Mis Solval, Jinru Chen Pomegranate peel contains high amounts of polyphenols that could potentially be used as natural preservatives. This study evaluated the inhibitory effect of aqueous extracts of three commercial powdered peels, a whole peel, and a juice powder, against strains of Salmonella Tennessee and S. Enteritidis.

Author(s): Anjay, Ashok Kumar, Abhishek, Hina Malik, Zunjar Baburao Dubal, Rohit Kumar Jaiswal, Suman Kumar, Bablu Kumar, Rajesh Kumar Agarwal The consumption of foods contaminated with Salmonella continues to be a serious public health concern that can be controlled by implementation of effective measures like application of lytic bacteriophages. In this study, 21 Salmonella bacteriophages were isolated from sewage samples.

Author(s): Anna Joana Dittrich, Martina Ludewig, Steffen Rodewald, Peggy Gabriele Braun, Claudia Wiacek The effect of high hydrostatic pressure on Salmonella isolates in Nutrient Broth (103, 108 CFU mL−1) and dried parsley (103, 107 CFU g−1) was determined at 250–550 MPa for 2.5–10.0 min at 25 °C. Reduction efficiency as well as quality parameters (total chlorophyll, phenolic compounds, spectrophotometric colour) of parsley were investigated.

Author(s): Gayatri Mishra, Brajesh Kumar Panda, Wilmer Ariza Ramirez, Hyewon Jung, Chandra B. Singh, Sang-Heon Lee, Ivan Lee

Author(s): Emine Kubra Tayyarcan, Sefika Evran, Pervin Ari Akin, Esra Acar Soykut, Ismail Hakki Boyaci Salmonellosis is among the most common foodborne diseases. Despite the precautions taken at every stage of the production, several Salmonella outbreaks were associated with hummus which has started to become a popular food across the world. Phages are used for the biocontrol of food pathogens and have several benefits including being effective, specific and safe.

Author(s): Hui Li, Mao Zhang, Keren Agyekumwaa Addo, Yigang Yu, Xinglong Xiao

Author(s): Elizabet Janić Hajnal, Janja Babič, Lato Pezo, Vojislav Banjac, Radmilo Čolović, Jovana Kos, Jelena Krulj, Katarina Pavšič-Vrtač, Breda Jakovac-Strajn