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Research Publications (Food Safety)

This page tracks research articles published in national and international peer-reviewed journals. Recent articles are available ahead of print and searchable by Journal, Article Title, and Category. Research publications are tracked across six categories: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, Produce Safety, and Viruses. Articles produced by USDA Grant Funding Agencies (requires login) and FDA Grant Funding Agencies (requires login) are also tracked in Scopus.

Displaying 1 - 25 of 48

  1. Effects of extracting solvent composition on antioxidant and antibacterial activities of Alhagi maurorum extracts

    • Journal of Food Processing and Preservation
    • The medicinal plants, like Alhagi maurorum, has received great attentions, especially by food scientists and manufacturers as natural food preservatives due to their antimicrobial and antioxidant activities.

      • Bacillus cereus
      • Bacterial pathogens
      • Staphylococcus aureus
  2. Antibacterial activities of volatile compounds in cereals and cereal by‐products

    • Journal of Food Processing and Preservation
    • The antibacterial effect of volatile compounds in millets and cereal by‐products was investigated. Hexane extracts of rice bran (RB), corn cob (CC), green (GM), and yellow millets (YM) showed antibacterial activities against Escherichia coli ATCC 35150, Bacillus cereus ATCC 14579, Helicobacter pylori MH179991, and Staphylococcus aureus ATCC 13150 with minimum inhibitory concentration (MIC) ranging from 2.5 to 5 mg/ml.

      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus
  3. Inhibitory effect of some spice essential oils on growth of some gram‐negative and gram‐positive bacteria and a yeast

    • Journal of Food Processing and Preservation
    • Disk diffusion method to determine antimicrobial activity of plant essential oils was used. While the essential oil extracted from oregano has a high effect on 9 of our test microorganisms (75%), one of them had a medium effect and two of them had a weak effect in the test results.

      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens
  4. Inactivation kinetic of selected pathogens of coconut water by dimethyl dicarbonate and microbial shelf life during cold storage

    • Journal of Food Processing and Preservation
    • 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.

      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens
  5. Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté (Ilex paraguariensis) with symbiotic kombucha culture

    • Journal of Food Processing and Preservation
    • This study aimed to characterize yerba‐maté kombucha by showing its oxidative stress inhibitory property with Saccharomyces cerevisiae yeast as the model and to determine its antibacterial activity against Staphylococcus aureus and Escherichia coli. Different yerba‐maté concentrations and fermentation temperatures were analyzed by an experimental design. Sucrose was used as the carbon source and green tea kombucha was used as the control.

      • Staphylococcus aureus
      • Bacterial pathogens
  6. Antioxidant and antibacterial properties of lemon, sweet, and cereal grasses

    • Journal of Food Processing and Preservation
    • Total phenolic content (TPC), antioxidant and antibacterial activity of ethanol, water, and water:ethanol (50/50 vol/vol) extracts from wheat, spelt, rye, barley, sweet, and lemon grasses were studied. Both grass type and solvent used significantly (p < .05; MANOVA) affected the extracts’ properties.

      • Staphylococcus aureus
      • Bacterial pathogens
  7. Films based on Pectin, Gellan, EDTA and bacteriocin‐like compounds produced by Streptococcus infantarius, for the bacterial control in fish packaging

    • Journal of Food Processing and Preservation
    • 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.

      • Listeria monocytogenes
      • Bacterial pathogens
      • Staphylococcus aureus
  8. Effect of cinnamon ultrasound‐assisted extract on chemical and microbial properties of hamburger meat under different temperatures and time conditions during storage

    • Journal of Food Processing and Preservation
    • Free radicals produced during oxidation on the one hand and food contaminated with food source microorganisms on the other hand are serious threats to human health which increase the need to use natural compounds to replace synthetic and chemical substances used. In the present study, the antioxidant and antimicrobial activity of the cinnamon extract was investigated during hamburger meat storage.

      • Staphylococcus aureus
      • Bacterial pathogens
  9. Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains

    • Journal of Food Processing and Preservation
    • The present study aimed to investigate the effect of type of milk, fermentation time, temperature, and stirring conditions on the antibacterial activity of fermented milk by kefir grains. All fermentation conditions had a significant effect on the antibacterial activity of kefir samples against four bacteria, except for the effect of temperature on the diameter of the inhibition zone of Shigella dysenteriae.

      • Staphylococcus aureus
      • Bacillus cereus
      • Shigella
      • Bacterial pathogens
  10. Optimization conditions for the prolonged storage of fermented pork jerky using Lactobacillus bulgaricus as a starter culture

    • Journal of Food Processing and Preservation
    • This study optimized storage conditions for fermented pork jerky via microbial fermentation. Lactobacillus bulogaricus was employed as starter culture, fermentation conditions and baking conditions were optimized in study. Microbial indices reflecting parameters of preserved fermented pork jerky involved the detection of total plate count, Escherichia coli, Salmonella, Staphylococcus aureus and Shigella.

      • Bacterial pathogens
      • Salmonella
      • Shigella
      • Staphylococcus aureus
  11. Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation

    • Journal of Food Processing and Preservation
    • 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).

      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens
  12. Phenotypic characterization of Staphylococcus aureus isolated from foods of animal origin and other related sources

    • Journal of Food Processing and Preservation
    • The present study aimed to phenotypically characterize S. aureus isolates originated from bovine raw milk and different steps of the pig slaughterhouse flowchart to evaluate the biofilm formation ability of these bacterial isolates, the factors that may influence this ability, the behavior of these bacterial pathogens in the food environment, and the sensitivity of these microorganisms to methicillin. In this survey, 28 S.

      • Staphylococcus aureus
      • Bacterial pathogens
  13. Multiobjective optimization of Phoenix dactylifera L. seeds extraction: Mixture design methodology for phytochemical contents and antibacterial activity

    • Journal of Food Processing and Preservation
    • 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.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  14. Enhancement of antibacterial activity of essential oil vapor released from a paper egg tray in combination with UV‐C radiation against pathogenic bacteria on chicken eggs

    • Journal of Food Processing and Preservation
    • This study investigated the antibacterial activity of a paper egg tray containing clove oil (10‐80 µg g‐1), or 40 µg g‐1 of eugenol, eugenyl acetate, and a eugenol/ eugenyl acetate combination at ratios of 7:1, 1:1, and 1:7 with UV‐C radiation to control the growth of Escherichia coli, Salmonella enterica serovar Typhimurium, andStaphylococcus aureus on chicken eggsfor 30 days.

      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens
  15. Cherry Stem Phenolic Compounds: Optimization of Extraction Conditions and Invitro Evaluations of Antioxidant, Antimicrobial, Antidiabetic, Antiinflammatory and Cytotoxic Activities

    • Journal of Food Processing and Preservation
    • The present study reported the optimization of extraction of phenolic and flavonoid compounds from the cherry stem and biological activities of the extract. The extraction parameters were optimized employing a response surface methodology (RSM), and they were determined as 79°C, 35% (v/v) of ethanol percentage and 119 min. It was found that the extract obtained at the optimum conditions contained high amounts of sinapic acid and quercetin followed by caffeic and ferulic acid.

      • Staphylococcus aureus
      • Bacterial pathogens
  16. Polymeric nanoparticles loaded with Baccharis dracunculifolia DC essential oil: Preparation, characterization, and antibacterial activity in milk

    • Journal of Food Processing and Preservation
    • 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.

      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus
  17. Synergistic properties of Eucalyptus caesia and Dracocephalum multicaule Montbr & Auch essential oils: Antimicrobial activity against food borne pathogens and antioxidant activity in pear slices

    • Journal of Food Processing and Preservation
    • 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.

      • Listeria monocytogenes
      • Salmonella
      • Shigella
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus
  18. Influence of curcumin‐loaded nanoemulsion fabricated through emulsion phase inversion on the shelf life of Oncorhynchus mykiss stored at 4°C

    • Journal of Food Processing and Preservation
    • This paper focused on the determination of the effects of curcumin on extension the shelf life of Oncorhynchus mykiss. The least values of the particle size (10.34 ± 3.8 nm), the total volatile basic nitrogen (11.18 mg/100 g), and the greatest polydispersity index (8.50 ± 0.13) were calculated in a group 5% nanoemulsion after 5 days.

      • Staphylococcus aureus
      • Bacterial pathogens
  19. Biological activities of dihydroquercetin and its effect on the oxidative stability of butter oil

    • Journal of Food Processing and Preservation
    • Some biological activities of dihydroquercetin (DHQ), including antioxidative, antibacterial and anticancer activities, and the oxidative stability of butter oil supplemented with DHQ were evaluated. The DPPH* radical‐scavenging activity was high for DHQ, with an IC50 of 63.83 ± 3.11 μg/ml, compared to that of Trolox, which had an IC50 of 117.02 ± 5.19 μg/ml, over the concentrations studied (10–100 μg/ml).

      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Yersinia
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus
  20. Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets (Acheta domesticus)

    • Journal of Food Processing and Preservation
    • This research examined the effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of crickets’ powder. Both drying methods resulted in a slight variation in proximate composition. Microwave drying was considered the most suitable method for producing crickets’ powder because of the high levels of mineral elements, improvement in color parameters, and low levels of microbiological loads in microwave crickets’ powder compared to an oven.

      • Staphylococcus aureus
      • Bacterial pathogens
  21. Physical and antibacterial properties of corn distarch phosphate/carboxymethyl cellulose composite films containing tea polyphenol

    • Journal of Food Processing and Preservation
    • Antibacterial packaging films were developed by incorporating tea polyphenol (TP) into corn distarch phosphate (CDP)/carboxymethyl cellulose (CMC) films via solvent casting. Incorporation of TP had a great influence on the physical properties of the composite films. The prepared composite films were evaluated by scanning electron microscopy and Fourier transform infrared spectroscopy, and their physical properties, moisture barrier properties, and antibacterial activities were investigated.

      • Staphylococcus aureus
      • Bacterial pathogens
  22. Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk

    • Journal of Food Processing and Preservation
    • The simultaneous effects of microwave processing variables affecting the microbial quality and preservation of milk bioactive proteins were evaluated.

      • Bacterial pathogens
      • Staphylococcus aureus
  23. Essential oils of aromatic and medicinal plants play a role in food safety

    • Journal of Food Processing and Preservation
    • Essential oils (EOs) are natural substances extracted from aromatic and medicinal plants (AMPs), important in food preservation. Several studies have shown that AMPs, as well as their EOs have antimicrobial (antibacterial and antifungal) activity.

      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens
  24. Characterization of hydroxypropyl methyl cellulose–whey protein concentrate bionanocomposite films reinforced by chitosan nanoparticles

    • Journal of Food Processing and Preservation
      • Staphylococcus aureus
      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens
      • Listeria monocytogenes
      • Bacterial pathogens
  25. Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp (Litopenaeus vannamei) during frozen storage

    • Journal of Food Processing and Preservation
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacterial pathogens
      • Staphylococcus aureus