Research Publications (Food Safety)

Listeria spp. and L. monocytogenes in poultry and pork meat. Summary The aim of this work was to evaluate the prevalence of Listeria monocytogenes and other Listeria spp. in chicken, duck, quail, turkey and pork meat, including the antibiotic resistance of isolated strains. A total of 184 meat samples were collected from different retailers in La Rioja (Spain). The presence of Listeria spp. and L. monocytogenes were detected in 24.46% and 10.32% of the meat samples respectively.

International Journal of Food Science &Technology, Accepted Article. This study aimed to investigate the effect of cinnamaldehyde (CIN)-loaded nanoliposomes (CIN-NLs) on pre-established biofilms of L. monocytogenes and S. enteritidis. The MIC and MBC values of CIN were 1.25 and 5 μg/mL against L. monocytogenes, respectively; while for S. enteritidis, MIC of 0.625 and MBC of 2.5 μg/mL were obtained.

International Journal of Food Science &Technology, Accepted Article. In African public health systems, Listeria monocytogenes is a pathogen of relatively low priority. Yet, the biggest listeriosis outbreak recorded to date occurred in Africa in 2018. This review highlights the factors that potentially impact L. monocytogenes transmission risks through African food value chains (FVCs).

International Journal of Food Science & Technology, Accepted Article. This study evaluated growth and thermal inactivation of L. monocytogenes and E. coli O157:H7 inoculated in tofu, dougan, qianzhang and doupi which were stored at 4, 25 and 37 ℃ and heated at 55, 60, 65 and 70 ℃. Growth of the two pathogens in four soybean products increased with temperature or Aw of soybean products increasing. At the same temperature, lag time (LT) values of L. monocytogenes (16.32 ‐ 0.94 h) and E.

This study was aimed at predicting the inactivation of Listeria monocytogenes in cooked beef during unsteady heating. A one‐step approach was firstly applied to determine the thermodynamic coefficient of the beef sample. Then inactivation kinetics were estimated by constructing the empirical heat‐transfer model and the log‐linear dynamic inactivation model. Validations showed that the integrated model could accurately describe L.

SUMMARY Microbiological contamination of chicken meat depends on the conditions under which the animals are reared, slaughtered and processed. The aim of this study was to determine the influence of farm origin and processing stages at slaughterhouse on the microbial safety and quality of chicken. Samples of chicken carcasses from three different farms were taken from a slaughterhouse.

Applications of whey protein concentrate (WPC) based films have been limited in the food industry due to their poor mechanical properties. This research aims to evaluate the effect of silver nanoparticles (AgNPs) synthesized by Aspergillus niger on the mechanical and antimicrobial properties of WPC based films. The biosynthesized AgNPs solution was added into the WPC film formula at the concentration of 0, 0.25 and 1.25 mM.

The addition of nisin into a gelatin matrix can change properties of the film. The aim of this work was to develop gelatin‐based films containing different nisin concentrations in order to study their influence on the film’s antimicrobial and physical properties and their rheological properties as a film‐forming solution (FFS).

Combined washing effect of noni extract (NE) and oregano essential oil (OE) on the decontamination of Listeria monocytogenes on romaine lettuce was examined. The fractional inhibitory concentration index (FICI) between NE and three different essential oils (cinnamon leaf, thyme, and OE) was determined. Fractional inhibitory concentration index results indicated that OE only had an additive effect (FICI = 1).

Industrial aerobic fermentation of natural black olives. Summary The fermentation of natural black olives is currently carried out under anaerobic conditions. This work investigates the aerobic fermentation of this product in tanks containing 16 000 kg of Empeltre olives during two seasons. The microorganisms in brines were yeasts in all cases, whereas lactic acid bacteria growth was only observed in some tanks.

The morphological structure of potato starch‐based biodegradable (PSBB) films with virgin coconut oil (VCO). Increasing VCO concentrations caused a rise in the light transmittance of the films from 2.13 to 4.79 mm−1 and a decrease in water vapour transmittance from 6.77 to 2.12 (10−5 GPa−1 h−1 m−1). Scanning electron microscopy showed that the surface of the film became smoother as VCO concentration increased.

Alginate‐based edible coating acts as a carrier enabling the sustained release of thyme oil to the surface of the fresh‐cut apples, inhibiting the growth of Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 inoculated onto fresh‐cut apples.

Synergistic antimicrobial effect of lactocin AL705 and nisin combined with organic acid salts against Listeria innocua 7 in broth and a hard cheese. Summary The effectiveness of antimicrobial mixtures against Listeria innocua 7, used as a L. monocytogenes surrogate, was investigated in broth and a food system.

CTLE washing exhibited more than 2‐log reductions in the population of L. monocytogenes on romaine lettuce and kale, having similar effects as NaOCl washing. Summary The present study aimed to examine the antimicrobial activity of silkworm thorn (Cudrania tricuspidata) leaf extract (CTLE) and its application as a washing agent for fresh‐cut romaine lettuce and kale.

Okra mucilage powder was revealed its phenolic compounds, antioxidant and antibacterial mode of action, which may be used as a novel functional ingredient. Summary Okra mucilage powder (OMP) was firstly reported its antibacterial mode of action observed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM).

Industrial aerobic fermentation of natural black olives.

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Anti‐Listeria monocytogenes activity of heather extracts: growth inhibition, biofilm formation inhibition and susceptibility to adverse conditions increased.

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