Research Publications (Food Safety)

Journal of Food Processing and Preservation, Accepted Article. The aim of this study was to investigate the antibacterial characteristics and anti-biofilm ability of epsilon-poly-lysine hydrochloride (ε-PLH) against Listeria monocytogenes. Minimum inhibitory concentration of ε-PLH against L. monocytogenes was 16 μg mL-1. Scanning electron microscopy showed that ε-PLH damaged the morphology of tested bacterial cells.

Journal of Food Processing and Preservation, Accepted Article. Abstract

Journal of Food Processing and Preservation, Accepted Article. Abstract

Journal of Food Processing and Preservation, Accepted Article. Abstract The aim of this study was to investigate the effect of ascorbic, citric and lactic acid (1% and 5%) on the survival of Listeria (L.) monocytogenes and Escherichia (E.) coli O157:H7 inoculated on fresh Atlantic salmon stored at 4 ± 1°C. In this study, in general, L. monocytogenes and E. coli O157: H7 population in samples treated with organic acids were significantly lower than in non-treated fish samples.

Journal of Food Processing and Preservation, Accepted Article. This study was conducted to assess the antibacterial efficacy of Artemisia persica Boiss essential oil (APBEO) at concentration of 75 and 150 ppm with probiotic bacterium Lactobacillus paracasei in preserving the microbial and organoleptic quality of Doogh during the storage at 4°C. The results indicated the gradual increase in acidity, whereas a decline in pH was noted in all the samples (P<0.05).

Dates are a low moisture ready‐to‐eat fruit which are popular both globally and in the United States. The harvesting and post‐harvest handling of dates could result in the contamination of common produce‐associated foodborne pathogens including E. coli O157:H7, Listeria monocytogenes, and Salmonella spp. In this study, the efficacy of antimicrobial washes for the reduction of foodborne pathogen populations was evaluated as a post‐harvest mitigation step.

The objective of this work was to optimize a suitable high‐pressure (HP) condition to inactivate artificially inoculated Listeria monocytogenes in silver pomfret (Pampus argenteus) fish medium by employing a wide range of pressure levels (225‐550 MPa) and holding times (5‐30 min). The optimized HP conditions (375 MPa/20 min) were subsequently employed in pomfret fish. Glycine and glutamic acid were the predominant amino acids in pomfret fish.

The effects of different concentrations of defatted by supercritical CO2 chokeberry pomace extracts isolated by consecutive pressurized ethanol and water on the growth of L. monocytogenes, B. thermosphacta, P. putida, lactic acid bacteria (LAB) and aerobic mesophilic bacteria (AMB) were tested. The extracts at >3.3% concentration effectively inhibited tested bacteria in their cultures. Heating reduced antimicrobial activity of extract at higher microbial load.

This present work shows the potential of dimethyl dicarbonate (DMDC) as a promising approach to ensure quality and safety of coconut water in term of microbial inactivation and minimal changes in quality parameters during cold storage (4 °C). Pathogenic strains including Escherichia coli, Staphylococcus aureus, Salmonella Enteritidis and Listeria monocytogenes were selected for evaluation of inactivation kinetic with DMDC concentration between 0 – 300 ppm.

Lactic acid bacteria (LAB) have been isolated from fermented foodstuff and pre‐identified using API 50 CHL and confirmed by polymerase chain reaction method to investigate the protective properties against important food‐borne pathogens of their cell free supernatants (CFS) and neutralized cell free supernatants (NCFS). The antimicrobial activity of CFS and NCFS was determined using agar well diffusion assay.

This study evaluated the effects of low doses of gamma radiation (up to 2.0 kGy) on the survival and growth of Listeria monocytogenes and on technological characteristics of RTE cooked hams, formulated without and with 50 and 150 mg kg‐1 of sodium nitrite, after 30 days of cold (4 °C) storage. The radiation reduced from 0.33 kGy in uncured and RTE50 to 0.25 kGy in RTE150 and after storage, a reduction (P > 0.05) in the Listeria growth in the cured samples.

The present study aimed to examine the efficiency of ethanolic extract of Capsicum annuum L (CAE) in improving the shelf life and quality of fresh‐cut C. annuum (FCCa). The uniformly sliced FCCa were prewashed with sodium hypochlorite solution (NaOCl) and then treated with 10% of CAE. The foodborne pathogens of Listeria monocytogenes and Salmonella enterica were patched on the surface of FCCa and stored at 15°C and 4°C for 12 days.

ABSTRACT A fish‐packaging film was prepared with 0.4% gellan gum (GG), 2% citrus pectin (CP), 0.75% glycerol, EDTA 1 mM, and 50 arbitrary‐units (AU)/mL of antimicrobial‐activity supernatants (AS) from Streptococcus infantarius‐cultures containing bacteriocin‐like compounds of 5‐10 kDa.

In this study, the anti‐microbial and anti‐biofilm potential of the cell‐free extract (CFE) of Lactobacillus plantarum was assessed against Listeria monocytogenes 32 isolated from the food sample. CFE of L. plantarum showed high anti‐microbial activity (15.5 ± 1.4 mm diameter zone) against L. monocytogenes 32.

This present study revealed the effectiveness of a combined microwave‐ultrasonic pasteurization system on Listeria monocytogenes in bottle gourd juice. Response surface methodology based on the central composite design was employed for optimization with microwave power (W), microwave‐induced temperature (ºC), ultrasound amplitude (%) and ultrasound exposure time (min) as the independent factors.

The objective of this study was to compare the impact of ultrasound (US; 30 kHz; 2, 4, 6, and 8 min) and malic acid (MA; 0.5 and 1%), individually and in combination, on inactivation of food borne pathogens (Salmonella Typhi, Shigella dysenteriae, Listeria monocytogenes and Shigella flexneri) and the effect of US treatment on β‐carotene and total phenolics content in sweet lemon juice.

This study aimed to explore the stability of allyl isothiocyanate (AITC) after microencapsulation and its effect on the preservation of chilled fresh pork for 24 days. The single‐factor experiment and the orthogonal experiment were used to study the best experimental conditions (homogenizing time 4 min, stirring rate 900 rpm, Tween 80: core material volume ratio 1:20, and olive oil: AITC volume ratio 25:75).

From Phoenix dactylifera L. seeds, the effect of acetone, ethanol and water on total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli was examined. Here, the augmented simplex‐centroid mixture design was implemented. All the independent and response variables were fitted to linear, quadratic and special cubic models.

The study aimed at thesurface disinfection and shelf life extension ofcherry tomatoesusingozone (1O3;17.2 g/m3 ozone for 4 min and 2O3;17.2 g/m3 ozone for 12 min),alkaline ionized water (1AEW; pH 10 for 20 min and 2AEW; pH 8.5 for 20 min), and theireight combinations.

Biopreservation is the extension of shelf life and enhanced safety of food by natural antimicrobial agents such as bacteriocins. In this research, the antimicrobial effect of edible coating incorporated with bacteriocins produced by Pediococcus pentosaceus 147 was evaluated. First, the in vitro antimicrobial activity of the partial purified cell‐free supernatant (CFS) of P. pentosaceus 147 against Listeria monocytogenes was measured (8,533.3 AU/ml).

A response surface Bok–Behnken design was utilized to determine the effect of pH (6.5, 6.0, or 5.5), soy protein isolate (SPI: 10.0%, 11.5%, or 13.0% wt/wt), and thyme or oregano essential oil (EO) concentrations (0.22%, 0.25%, or 0.28% wt/wt) on the survival of Salmonella or Listeria cocktails; pH and protein values were chosen according to what is expected for deli meats classified as commercial or economical.

Eudragit RS100 nanoparticles containing Baccharis dracunculifolia DC essential oil (N‐EO) was developed by the nanoprecipitation method. N‐EO presented an average diameter of 151.6 nm, zeta potential (ζ) of +51.7 mV, and encapsulation efficiency of 99.4%. The antibacterial activity of N‐EO and free essential oil (EO) was evaluated in BHI broth against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Salmonella Enteritidis.

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 enterocin P‐producing Enterococcus lactis strain Q1 was directly added at 107 CFU/g in refrigerated raw beef to evaluate its effectiveness in the control of Listeria monocytogenes EGDe 107776 proliferation. Furthermore, sensorial evaluation of the quality of treated beef meat samples with the enterococcal protective culture was performed basing on color, odor, and appearance parameters for 14 days. As a result, it was demonstrated that the enterocin P‐producing E.

The objective of this study was to investigate the antibacterial activity of propolis at different doses and combinations of the same with nisin against Listeria monocytogenes in ice cream. Experimental groups were prepared with propolis in three concentrations (400, 800, and 1,600 mg/L) and combinations of the same with 250 ppm nisin. L.