Research Publications (Food Safety)

Boneless hams were prepared with four different brines and inoculated on the surface and at a depth of 1 cm with multiple strains of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica. Hams were processed with a standard, low relative humidity or interrupted process cycle to an end point temperature of 70 °C. Microbiological populations were determined at the beginning, mid-point and end of the cycles.

Aims The purpose of this study was to isolate Lactobacillus from gastrointestinal tract of healthy post‐weaning piglets and investigate its synergistic antimicrobial and probiotic effects with ZnO nanoparticles (nZnO). Methods and Results Out of the 128 isolates, L. plantarum BLPL03 was selected based on its excellent acid and bile salt tolerance properties. L.

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.

This study aimed to assess the microbial contamination associated with the traditional processing of fresh pork into grilled pork in Benin. Sixty meat samples (fresh and processed pork) were randomly collected from different processing/selling sites, and the main foodborne microorganisms were sought. About 16.7% of samples exceeded the acceptable limit of <7.0 Log10 CFU g−1 recommended by the Health Protection Agency for AMB.

Available online 30 April 2019

Author(s): J. Sindelar, K. Glass, R. Hanson, J.G. Sebranek, J. Cordray, J.S. Dickson

Integrative Analyses of Long Non-coding RNA and mRNA Involved in Piglet Ileum Immune Response to Clostridium perfringens Type C Infection

Available online 21 February 2019

Author(s): Santosh Keisam, Ngangyola Tuikhar, Giasuddin Ahmed, Kumaraswamy Jeyaram

Publication date: October 2018
, Volume 92

Author(s): K. Walia, A. Kapoor, J.M. Farber

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

Abstract

Publication date: April 2017
, Volume 62

Author(s): Cristiana Garofalo, Andrea Osimani, Vesna Milanović, Manuela Taccari, Federica Cardinali, Lucia Aquilanti, Paola Riolo, Sara Ruschioni, Nunzio Isidoro, Francesca Clementi

Foodborne illnesses associated with pathogenic bacteria are a global public health and economic challenge. The diversity of microorganisms (pathogenic and nonpathogenic) that exists within the food and meat industries complicates efforts to understand pathogen ecology. Further, little is known about the interaction of pathogens within the microbiome throughout the meat production chain.

Publication date: May 2016
Source:LWT - Food Science and Technology, Volume 68

Author(s): Stela Maris Meister Meira, Gislene Zehetmeyer, Jóice Maria Scheibel, Júlia Orlandini Werner, Adriano Brandelli

Publication date: Available online 2 July 2015

Author(s): Renhui Huang , Xueying Tao , Cuixiang Wan , Shengjie Li , Hengyi Xu , Feng Xu , Nagendra P. Shah , Hua Wei