Research Publications (Food Safety)

In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of pathogenic microorganisms, improving the organoleptic properties and product digestibility, and can be a valuable source of functional microorganisms.

The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from fermented juice of tropical crops such as Napier grass, Ruzi grass, Purple guinea grass, Stylo legume, and Leucaena and their application to improve the quality of tropical crop silage. Fifteen strains of LAB were isolated.

ABSTRACT Stachys pilifera Benth is an endemic species of Stachys family found in Iran with a wide application as an herbal tea. The objective of this research was to evaluate the antimicrobial, antioxidant and cytotoxic activity of the essential oil from the aerial parts of S. pilifera.

The lesser-known traditionally processed meat products such as beef kargyong, pork kargyong, satchu, and khyopeh are popular food items in the Himalayan state of Sikkim in India. The present study aimed to assess the microbiological safety of traditional meat products by identifying the potential spoilage or pathogenic bacteria, detecting the enterotoxins, and screening the antibiotic susceptibility patterns.

The present study aimed to investigate the effect of type of milk, fermentation time, temperature, and stirring conditions on the antibacterial activity of fermented milk by kefir grains. All fermentation conditions had a significant effect on the antibacterial activity of kefir samples against four bacteria, except for the effect of temperature on the diameter of the inhibition zone of Shigella dysenteriae.

The objective of this study was to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of two plant essential oils (EOs) Eucalyptus caesia Benth and Dracocephalum multicaule Montbr & Auch in vitro and in pear slices.

The occurrence of multidrug-resistant pathogenic bacteria, such as methicillin-resistant Staphylococcus aureus (MRSA), multidrug-resistant Acinetobacter baumannii (MDRAB), extended-spectrum β-lactamase (ESBL) Escherichia coli, and Pseudomonas aeruginosa, has become a serious problem in animals and public.

Author(s): Reza Roohi, Seyed Mohammad Bagher Hashemi

Salmonella enterica, Listeria monocytogenes, Shigella flexneri, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Vibrio cholerae, Clostridium botulinum type A, Bacillus cereus, Clostridium perfringens Alpha toxin, and Yersinia enterocolitica are 11 common foodborne pathogens. Traditional bacterial culture methods for detecting pathogens are time‐consuming and labor‐intensive.

The microbial population of kefir made from Korean kefir grain was profiled via next‐generation sequencing technology at the species level. Interestingly, Acetobacter fabarum was the second most predominent bacteria in kefir. We isolated Acetobacter fabarum DH1801 strain and revealed its potent and broad‐spectrum antimicrobial activity against pathogenic bacteria. This could contribute to the anti‐contamination and probiotic attributes of Korean kefir.

Author(s): Katesaraporn Nuankeaw, Boonyanoot Chaiyosang, Thanapat Suebrasri, Somdej Kanokmedhakul, Saisaamorn Lumyong, Sophon Boonlue

Author(s): Saerom Lee, Misook Kim

Publication date: Available online 26 June 2019

Innovative Food Science & Emerging Technologies

Author(s): Hee-Jeong Hwang, Ji-Hyun Seo, Chanmin Jeong, Chan-Ick Cheigh, Myong-Soo Chung

Publication date: Available online 10 June 2019

Source: LWT

Author(s): Sujogya Kumar Panda, Yugal Kishore Mohanta, Laxmipriya Padhi, Walter Luyten

Abstract

Available online 31 January 2019

Author(s): S. Deshaware, S. Gupta, R. Singhal, P.S. Variyar

Publication date: October 2018
, Volume 92

Author(s): Chak-Lun Chan, Ren-You Gan, Nagendra P. Shah, Harold Corke

Abstract

Aims

The objective of this study was to show whether the edible part of broccoli has antibacterial and antifungal activity against microorganism of importance in human health and vegetable spoilage, and to test if this effect was partially due to antimicrobial peptides.

Publication date: 17 July 2017
, Volume 253

Author(s): Xiaoqiang Wang, Sisi Ying, Xiaoguang Wei, Jun Yuan

Four species of oyster mushroom (Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus pulmonarius and Pleurotus populinus) were evaluated for their antimicrobial and antioxidant capacity (total antioxidant activity). The total antioxidant activity differed significantly. Mean total antioxidant activities were (P.ostreatus = 35.36±0.01mm, P.sajor-caju = 32.26±0.02mm, P.pulmonarius = 28.86±0.01mm, P.populinus = 26.65±0.01mm).

Abstract

Publication date: August 2017
Source:LWT - Food Science and Technology, Volume 81

Author(s): Hae-Won Lee, So-Ra Yoon, Su-Ji Kim, Hee Min Lee, Jae Yong Lee, Ji-Hyun Lee, Sung Hyun Kim, Ji-Hyoung Ha

Publication date: Available online 21 January 2016


Author(s): Meiling Jiang, Fen Zhang, Cuixiang Wan, Yonghua Xiong, Nagendra P. Shah, Hua Wei, Xueying Tao