Research Publications (Food Safety)

Author(s): Jiaju Qiao, Mengjiao Zhu, Yun Fan, Zhaoxin Lu, Fengxia Lv, Haizhen Zhao, Xiaomei Bie. Staphylococcus aureus can survive at low temperature which existed a potential risk of food safety. In this paper, the properties of cold-induced small colony variants (SCVs) were investigated including the antibiotic resistance, biofilm formation and virulence.

Author(s): Longfeng Wang, Xiaoxue Kong, Yun Jiang. High pressure processing (HPP) has been demonstrated as an effective technique in reducing E. coli O157:H7 levels on beef. However, an “injure and recover” action of E. coli O157:H7 was found to raise their beef contamination after HPP disinfection. Furthermore, the recovered cell could be miscalculated owing to the complex bacterial community of meat.

Author(s): Jiai Yan, Ruijin Yang, Shuhuai Yu, Wei Zhao. Staphylococcus aureus is a notorious foodborne pathogen capable of producing various toxins including heat-stable enterotoxin, forming biofilm, evolving to multidrug-resistant strains including methicillin-resistant&n

Author(s): Mert Sudagidan, Veli Cengiz Ozalp, Orhan Öztürk, Mediha Nur Zafer Yurt, Orhan Yavuz, Behiye Busra Tasbasi, Samet Ucak, Zehra Seda Mavili, Aysen Coban, Ali Aydin. Biofilm formation is one of the defense mechanisms of bacteria against disinfectants and antimicrobials. The aim of this study was to determine biofilm-forming L.monocytogenes from fish processing and salmon surfaces.

Author(s): Ratnika Sharma, Promila Gupta. The objective of this study was to evaluate and identify the components of microgreens harvested from Pennisetum typhoides (Pearl millet) for their antioxidant and antimicrobial activities besides finding the possible mechanism of inhibition of 

Author(s): Yasaman Rasouli, Mehran Moradi, Hossein Tajik, Rahim Molaei (Source: Food Bioscience) More recently, probiotics-derived bioactive metabolites (so-called postbiotics; P) have gained more attention for antimicrobial food packaging. In this study, anti-Listeria active packaging films containing bacterial nanocellulose (BNC) and postbiotics of Lactobacillus sakei were fabricated, and their antibacterial performance was examined in in vitro condition and patty of buffalo meat.

Author(s): Mert Sudagidan, Veli Cengiz Ozalp, Orhan Öztürk, Mediha Nur Zafer Yurt, Orhan Yavuz, Behiye Busra Tasbasi, Samet Ucak, Zehra Seda Mavili, Aysen Coban, Ali Aydin (Source: Food Bioscience) Biofilm formation is one of the defense mechanisms of bacteria against disinfectants and antimicrobials. The aim of this study was to determine biofilm-forming L.monocytogenes from fish processing and salmon surfaces.

Author(s): Jiai Yan, Ruijin Yang, Shuhuai Yu, Wei Zhao (Source: Food Bioscience) Staphylococcus aureus is a notorious foodborne pathogen capable of producing various toxins including heat-stable enterotoxin, forming biofilm, evolving to multidrug-resistant strains including methicillin-resistant S. aureus (MRSA) against antibiotics, and threatening public health, of which the biocontrol garners increasing interest from both researchers and food industry.

Author(s): Longfeng Wang, Xiaoxue Kong, Yun Jiang (Source: Food Bioscience) High pressure processing (HPP) has been demonstrated as an effective technique in reducing E. coli O157:H7 levels on beef. However, an “injure and recover” action of E. coli O157:H7 was found to raise their beef contamination after HPP disinfection. Furthermore, the recovered cell could be miscalculated owing to the complex bacterial community of meat.

Author(s): Silvia Cassimiro Brasão, Roberta Torres de Melo, Renata Rezende Prado, Guilherme Paz Monteiro, Fernanda Aparecida Longato dos Santos, Raquelline Figueiredo Braz, Daise Aparecida Rossi (Source: Food Bioscience) Biofilms characterize sessile form that allows bacterial maintenance under hostile conditions. Salmonella represents an important foodborne zoonotic agent, capable of forming biofilms on diverse surfaces.

Author(s): Tania Majumdar , Runu Chakraborty , Utpal Raychaudhuri In this article, an amperometric immunosensor based on antibody immobilization onto the platinum (Pt) electrode surface by cross-linkage via glutaraldehyde (GA) pre-coated with polyethyleneimine (PEI) layer for the detection of Staphylococcus aureus (S. aureus) in food samples has been developed.

Author(s): Gunaranjan Paturi, Christine A. Butts, Duncan Hedderley, Halina Stoklosinski, Sheridan Martell, Hannah Dinnan, Elizabeth A. Carpenter

Author(s): Seoung Hyuk Kim, Wang June Kim, Seok-Seong Kang

This study evaluated the efficacy of lactic acid bacteria (LAB) isolated from traditional fermented foods and beverage of Ladakh as biocontrol agents against Yersinia enterocolitica. The antagonistic activities of 46 LAB isolates were screened for their ability to inhibit the growth of Y. enterocolitica at refrigeration temperatures using agar spot tests. On the basis of the 16S rDNA sequences, two selected inhibitory isolates were identified as Lactobacillus sp.

This study evaluated the efficacy of lactic acid bacteria (LAB) isolated from traditional fermented foods and beverage of Ladakh as biocontrol agents against Yersinia enterocolitica. The antagonistic activities of 46 LAB isolates were screened for their ability to inhibit the growth of Y. enterocolitica at refrigeration temperatures using agar spot tests. On the basis of the 16S rDNA sequences, two selected inhibitory isolates were identified as Lactobacillus sp.

Author(s): S.M. Castro, M. Kolomeytseva, R. Casquete, J. Silva, R. Queirós, J.A. Saraiva, P. Teixeira Mild pressure (300MPa, 5min, 10°C) was combined with lactic acid bacteria (Pediococcus acidilactici, HA-6111-2) and its bacteriocin (bacHA-6111-2) to treat traditional Portuguese ready-to-eat meat sausage (Chouriço de carne) and the effect on the survival of Listeria innocua was evaluated. Five batches of sausage slices were prepared: i) non-inoculated; ii) inoculated with L.

This study investigated the effects of lactic acid bacteria (LAB) of goat's milk origin on growth and biofilm formation of two pathogenic strains viz. Pseudomonas aeruginosa and Staphylococcus aureus. Different LAB preparations such as untreated cell free supernatants (CFSs), pH neutralized CFS (N-CFS) and heat treated CFS (H-CFS) of lactobacilli were screened for their antimicrobial and biofilm inhibitory properties. The antagonistic activities were compared to L.

Author(s): Anand Prakash, Vellingiri Vadivel, Durairajan Rubini, Paramasivam Nithyanand

Author(s): Rafik Balti, Mohamed Ben Mansour, Nourhene Zayoud, Romain Le Balc'h, Nicolas Brodu, Abdellah Arhaliass, Anthony Massé

Author(s): Esmeray Kuley, Mebrure Nüket Yavuzer, Emre Yavuzer, Mustafa Durmuş, Hatice Yazgan, Yekta Gezginç, Fatih Özogul

Publication date: Available online 27 November 2018 Food BioscienceAuthor(s): Sanjeev Kumar, Satyendra GautamAbstractSprouts are consumed worldwide as a highly nutritive food. However, the sprouting process is quite supportive of microbial and pathogenic growth. This makes the sprouts such as mung (Vigna radiata), lucerne (Medicago sativa) and chickpea (Cicer arietinum), potential sources of foodborne infections and intoxications.

Publication date: Available online 5 September 2018 Food BioscienceAuthor(s): Sachin K Sonawane, Ashlesha N Bhagwat, S.S. AryaAbstractAn antimicrobial characterization along with thermal, structural, functional properties of L. acidissima and C. lanatus seeds were studied. Key proteins were identified in L. acidissima and C. lanatus seeds. The antimicrobial activity of L. acidissima protein hydrolysates was comparatively better than those of C.