Research Publications (Food Safety)

This study aimed to develop an efficient PDI system to kill Salmonella in solution or on tuna fillets under 455 nm blue light-emitting diodes (LED) irradiation, by selecting slightly basic electrolyzed water (SBEW) as the solvent. Results showed that the solvent of SBEW increased the solubility of riboflavin, and notably strengthened the production of ROS compared to normal saline solution.

Citrus fruits are typically waxed before packaging to prevent water loss and extend shelf-life. The survival of Listeria monocytogenes and Salmonella was evaluated in 15 different commercial finishing waxes used for fresh citrus in California. Survival of L. monocytogenes and Salmonella in citrus finishing waxes depended on wax type. Over 24 h at 4 and 22 °C, populations of L.

Salmonella represents a notable food-borne health threat in the European Union, primarily transmitted through poultry meat. Consequently, there is an augmented regulatory emphasis on poultry safety. However, chemical treatments can degrade meat's organoleptic quality, necessitating innovative contamination-reduction strategies. A promising approach for the biological control of food-borne diseases is lytic bacteriophages.

The current public health worry revolves around infections stemming from the consumption of meat contaminated with Salmonella spp., which has been linked to the growing issue of antimicrobial resistance. We investigated the presence of non-typhoidal Salmonella (NTS) in the retail of spicy chicken meat and its antimicrobial susceptibility profile.

Salmonella contamination of egg products is a major concern in the poultry industry. This study aimed to characterize newly isolated lytic Salmonella bacteriophages and evaluate the efficacy of Salmonella ser.

This study was designed to evaluate the antimicrobial activity of selected essential oils (AITC, carvacrol, eugenol, and thymol) in combination with Salmonella phage-encoding endolysin (LysPB32) against Salmonella Typhimurium KCCM 40253 in vitro and in cooked ground beef. The minimum inhibitory concentrations (MICs) of AITC, carvacrol, eugenol, and thymol against S.

Salmonella is a zoonotic pathogen that is commonly transmitted through food. External disinfection of shell eggs is of crucial importance to health in reducing egg-borne salmonellosis, because Salmonella on shells can be easily transmitted to other food products or infect food handlers. A new thermal treatment was developed for the inactivation of Salmonella Enterica on shell eggs.

Better control of Salmonella in chicken has been a public health priority at the Food Safety Inspection Service (FSIS) in the U.S. and public health agencies worldwide. Testing for Salmonella in chicken carcasses and enforcement of a standard has been a central feature of the FSIS Salmonella-control program.

Salmonella Thompson is a foodborne pathogen that has attracted attention in Korea since it was identified as the cause of a large-scale domestic food poisoning outbreak in 2018.

Contamination by non-typhoidal Salmonella spp. in aquacultured shrimp poses a risk for human health. In Indonesia, the presence of the pathogen in shrimp raises a major concern for international trade because shrimp is one of the important exported fishery commodities. The aim of this study was to use food safety objective approach in combination with a quantitative microbiological risk assessment to determine the contamination of Salmonella spp.

Fresh strawberry is a popular, frequently fruit consumed, which is largely appreciated for its organoleptic characteristics and health benefits. However, different outbreaks caused by food-borne pathogens have been attributed to strawberry consumption. The persistence of bacteria on fruits like strawberries could be related to their ability to adhere and form biofilms on the surface.

Pork substantially contributes to salmonellosis, and processors are increasingly interested in antimicrobials. This study applied antimicrobials using commercial equipment and parameters to reduce Salmonella in pork. Skin-on carcasses inoculated with a Salmonella cocktail (ca.

During the slaughtering process, the meat product cross-contaminates with the surrounding contact surfaces. This study aimed to assess the level of microbial contamination of poultry chicken meat and contact surfaces at poultry slaughterhouses in the Hyderabad and Jamshoro districts of Pakistan. A total of 38 slaughter shops were selected, and from each shop, three types of samples were collected.

Salmonella Enteritidis is one of the major pathogens causing food poisoning worldwide. The persistent nature of this pathogen causes significant food safety and sanitization challenges. As an alternative and efficient approach, the present study investigated the effect of DNase I and eugenol to control S. Enteritidis biofilm formation on stainless steel (SS), polyethylene terephthalate (PET), and smoked duck surfaces.

Consumer awareness on health benefits of chia seeds has led to the increased consumption including in its raw form. As chia seeds are preferably soaked in water overnight before consumption, prior contamination with Salmonella can enhance the microbial load during soaking as the pathogens are provided with a high nutrition environment.

Salmonella enteritidis, a Gram-negative foodborne pathogen, causes inflammation of the stomach and intestines. Poultry and poultry products are considered to be the main hosts of S. enteritidis, especially the most common edible eggs, and increase the risk of Salmonella infection. Therefore, developing the inactivation strategy of S. enteritidis on the surface of eggs is the key step during the egg production process.

Salmonella Typhimurium 53647 was inoculated in eggs and inactivated with radio frequency (RF). Processing was conducted at 40.68 MHz, 35 W, 56.7 °C, and 19.5 min. Control and RF-treated eggs were stored at 7.2 °C and 10 °C, and the microbial counts and quality attributes (Haugh unit, weight loss, yolk and albumen pH, yolk index, and albumen turbidity) were assessed weekly for five weeks.

Salmonella Typhimurium 53647 was inactivated with selected radio frequency processes in in-shell eggs. The combination of hot air (HA), hot water immersion (HW), and hot water spray (HWS) were evaluated alone (56.7 °C) and in combination with radio frequency (40.68 MHz, 35 W, 4.5 min). Microbial inactivation did not follow first-order kinetics in any treatments.

Lettuce or radish sprouts carrying Salmonella enterica serovar Typhimurium or Listeria monocytogenes were treated individually or in combination with thymol, acetic acid (AA), and/or ultrasound (US) at 23 ± 2 °C for 10 min. Approximately 0.17–1.71, 0.47–3.19, or 0.85–3.91 log-reductions against S.

Sensitive and specific detection of Salmonella is highly desirable to guarantee food safety and prevent food-borne disease outbreaks. Herein, we proposed a ratiometric electrochemical biosensor based on the combination of SRCA and CRISPR/Cas12a system for ultrasensitive and specific detection of Salmonella. Signal amplification is accomplished by reasonably integrating rapid SRCA amplification and the trans-cleavage capabilities of Cas12a.

Cooked battered products like nuggets and sausages are famous street foods in Malaysia. However, these foods lack prevalence data for the non-typhoidal Salmonella enterica serovars Enteritidis and Typhimurium (NTS) contaminations, thus leading to concern over foodborne outbreaks. Therefore, the present work aimed to examine the prevalence of antibiotic-resistant NTS in battered foods, and investigate their survival under simulated gastric fluid (SGF) and microwave heating.

A colorimetric biosensor based on a novel metal-organic framework (MOF) composed of Zirconium (Zr) and Praseodymium (Pr) is presented as a nanozyme to detect Salmonella Typhimurium (S. typhimurium). The ZrPr-MOF poses extreme peroxidase-mimic activity, and it interacts with an aptamer. In the presence of hydrogen peroxide (H2O2), the intense blue color is observed via the oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB) by ZrPr-MOF.

Salmonella is a major pathogen that causes serious foodborne diseases in humans and poses a serious threat to food safety and public health worldwide. Its rapid and accurate diagnosis is essential to prevent bacterial contamination of food.

Salmonella is one of the most common foodborne pathogens that cause diarrhea in human, in which Enteritidis and Typhimurium are the top serovars frequently isolated from foodstuffs. A novel 3-plex droplet digital PCR (ddPCR) was successfully developed in this study for the simultaneous identification and absolute quantification of Salmonella and its two important serovars (Enteritidis and Typhimurium).

Mechanism characterization on cross protection between different stresses is important for microbial intervention optimizations to ensuring food safety. In our previous work, ethanol adaptation was found to induce cross-protection against freezing stress in Salmonella Enteritidis. The current work aimed to uncover the underlying mechanisms of this phenomenon using proteomic and mutagenic techniques.