Research Publications (Food Safety)

Fatty acid amides of palmitic (PAPY), lauric (LAPY), myristic (MYPY), and decanoic (DEPY) acids inhibited bacteria. Significant inhibition of Listeria and other bacteria increased at higher amide concentrations (10,000–20,000 ppm). LAPY reduced Listeria growth by 1.55 to >5.0 Logs in co‐inoculation assays and by 0.51 to >3.00 Log CFU/g on produce. Abstract Foodborne pathogens are a persistent threat to food and consumer safety.

Recent apple-related recall and outbreak events have exposed a need for better food safety controls along the supply chain. Following harvest apples can be stored under a controlled atmosphere for up to one year after harvest before packing and distribution, making the crop susceptible to many opportunities for contamination that increase the quantity of postharvest losses. Botrytis cinerea (BC) and Penicillium expansum (PE) cause significant rot-associated losses to the apple industry.

Listeria monocytogenes (L. monocytogenes) is a persistent public health concern in the United States and is the third leading cause of death from foodborne illness. Cross-contamination of L. monocytogenes is common in delis (between contaminated and uncontaminated equipment, food and hands) and likely plays a role in the associated with retail deli meats. In 2012, EHS-Net conducted a study to describe deli characteristics related to cross-contamination with L. monocytogenes.

Lactic acid bacteria can be considered as natural biopreservative and good biotechnological alternative to food safety. In this study, the antilisterial compounds produced by Enterococcus isolates from the Patagonian environment and their effectiveness for the control of Listeria monocytogenes in a food model were studied.

Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety.

The survival and virulence of Listeria monocytogenes was assessed during storage on three low-moisture foods (LMFs), chocolate liquor, corn flakes and shelled, dry-roasted pistachios (a w 0.18, 0.27, 0.20). The LMFs were inoculated with a 4-strain cocktail of L. monocytogenes at 8 log CFU/g, dried, equilibrated and then stored at 4°C, 25–81% relative humidity (RH) and 23°C, 30–35% RH for at least 336 days. At 4°C, L. monocytogenes remained stable on the LMFs for at least 336 days.