Research Publications (Food Safety)

A novel loop‐mediated isothermal amplification assay was established on the basis of screening and verification of detection targets for rapid detection of Staphylococcus aureus. After amplification, there are two distinct methodologies for result determination: one involves the analysis of fluorescence curves, while the other involves the observation of color changes.

This research study the effect of the food product, even present in trace in the bacteria's habitat, on the bacteria potential of biofilm formation. Understanding the conditions that favor or disadvantage the formation of biofilms could help in the development and implementation of new alternative strategies to combat food‐borne infections.

Inhibitory mechanism of Cs‐g‐Ca against S.aureus Abstract This study aimed to explore the antibacterial activity and mechanism of chitosan‐caffeic acid graft (CS‐g‐CA) against Staphylococcus aureus (S. aureus). The minimum inhibitory concentration of CS‐g‐CA against S. aureus was assessed.

Journal of Food Safety, EarlyView. Ohmic heating (OH) is an alternative thermal processing technique, which shows large potential application in pasteurization. Inactivation effect and sublethal injury of OH on Staphylococcus aureus were investigated in this study. Meanwhile, membrane potential and integrity, bacterial morphology and the leakage of nucleic acid, protein and ions were also measured to elucidate the action mode of OH.

Journal of Food Safety, EarlyView. This study examined the changes in biofilm-formation ability, hemolytic/lipase/nuclease/protease activities, and resistance to various bactericidal treatments of Staphylococcus aureus after sublethal treatment with carvacrol and thymol. The minimum inhibitory concentrations (MICs) of carvacrol and thymol for S.

Journal of Food Safety, Volume 41, Issue 6, December 2021.

Journal of Food Safety, Volume 41, Issue 6, December 2021.

Journal of Food Safety, EarlyView. The objective of this study was to investigate the effect of dielectric-barrier discharges plasma (DBDP) treatment against Escherichia coli O157:H7 and Staphylococcus aureus in different types of food matrix. Dried julienned squid (DS), squid powder (SP), beef jerky (BJ), and beef powder (BP) were inoculated with E. coli O157:H7 or S. aureus and treated with DBDP. The treatment voltage varied at 6.11, 9.25, and 11.86 kV.

Journal of Food Safety, EarlyView. Staphylococcus aureus is an important food pathogen that has the ability to form biofilms. This pathogen has been implicated in foodborne outbreaks associated with the consumption of meat and meat products. Since the role of meat products as reservoirs of antimicrobial resistant S. aureus and biofilm formers has not been studied, this research was conducted to assess the incidence, antimicrobial resistance, and presence of biofilm-forming genes in S.

Journal of Food Safety, EarlyView. Abstract

A plant‐derived phenolic compound, namely 3‐p‐trans‐coumaroyl‐2‐hydroxyquinic acid (CHQA), has recently been reported to exhibit antibacterial and antibiofilm activities against Staphylococcus aureus. In this study, the combined transcriptomic and proteomic analyses was used to elucidate the molecular mechanism of CHQA against S. aureus. The results showed that subinhibitory concentration of CHQA induced wide and significant changes in S.

This study evaluated the effects of sialic acid (SA) combined with Lactobacillus on the adhesion of S. aureus by three ways: competition, exclusion and displacement. It was found that 260 μg/ml SA combined with L. plantarum had the higher inhibition effect in the competition assays. As shown in the figure, compared with the control group (Figure A), after adding 260 μg/ml SA and L. plantarum Z‐4 (Figure B), the number of fluorescently labeled S.

P. hydropiper ethanolic extract: Chlorogenic acid, ferulic acid, rutin, myricetin andquercetin. P. hydropiper essential oil: dodecanal, caryophyllene, caryophyllene oxide, decanal, α‐caryophyllene, citronellol, heptadecanal, linalool and phytol. Ethanolic extract and essential oil of P. hydropiper exhibited antimicrobial activity against three bacteria Staphylococcus aureus 6538P, Escherichia coli ATCC 11229 and Salmonella Typhimurium ATCC 14028 using time‐kill kinetics assay.

Co‐microencapsulation of lactobacilli cell free and propolis extract inhibited bacterial growth considerably. Abstract Cell free extracts (CFE) obtained from Lactobacillus plantarum FI 8595 and Lactobacillus reuteri ATCC 55730 alone or in combination with propolis ethanolic or water extracts (1%) were microencapsulated with maltodextrin (25%) before the subsequent spray drying process. They were morphologically characterized by scanning electron microscope.

A new selective broth, SSEL, was developed for simultaneous enrichment of S. enterica, S. aureus, E. coli O157: H7, and L. monocytogenes, optimizing by single factor experiments and a L9 (34) orthogonal test.

The antimicrobial calcium‐alginate‐based films containing the self‐microemulsifying (SME) thyme essential oil (TEO) formulations were fabricated successfully. A Ca‐alginate film containing nano‐emulsified TEO as well as a neat Ca‐alginate film were considered as the controls. The SME films released the TEO completely within 155 min and inhibited the growth of S. aureus and E. coli in in vitro antimicrobial tests. The population of S. aureus and E.

The study was conducted to characterize Staphylococcus aureus strains from swabs and drips of dressed chicken carcasses sold at outlets in six townships in the informal market in Gauteng province, South Africa, using molecular and phenotypic methods.

The use of nutmeg essential oil‐loaded sage seed mucilage‐based coating with oxygen barrier effect along with antioxidant and antimicrobial activity enhanced the beef shelf‐life by lowering the moisture losses, microbial growth rate, and oxidation reaction progression, as well as by improving the sensory properties of the product.

A key unmet food safety need remains the objective assessment of human milk spoilage. Experiments were conducted using a simplified human milk spoilage model based on goat's milk as a human milk surrogate, spiked with a single bacterial strain (S. epidermidis), in which pH and carbon dioxide (CO2) concentration were measured along with bacteria count over 160 hr. Bacteria count correlated highly with CO2 concentration but not with pH.

The study assessed the antibacterial and antifungal effect of Moringa oleifera seed marinade on smoked Clarias gariepinus stored at ambient temperature for 15 days. The optimum effective concentration of moringa seed marinade that acts as antibacterial was found best to be 11.2 g/kg of fish moringa marinade. While 12.08 g/kg exhibited the highest anti‐yeast effect in Clarias gariepinus and 10.6 g/kg serves as anti‐fungi.

Arabic gum has an interesting antioxidant and antimicrobial properties. Arabic gum can be used as a natural emulsifier and egg substitution in vegan mayonnaise. The manufacture of mayonnaise with Arabic gum was useful in controlling the development of rancidity. Abstract The main factors affecting the spoilage of mayonnaise are lipid oxidation and microbial contamination.

The present study investigated in vitro antimicrobial activity of Eryngium caeruleum essential oil (EEO) against some of the fish spoilage and fish‐borne pathogenic bacteria. Moreover, its effects on specific spoilage microorganisms, inoculated Listeria monocytogenes, and its sensory changes in minced fish were evaluated. The results showed that EEO had a significant in vitro antimicrobial effect on the studied bacteria.

The current study demonstrated that SEU promoted the proinflammatory activity of macrophage via upregulation of AIF‐1 expression. The expression of AIF‐1 was inferred by RNAi and the interference abolished the increase of cell proliferation and inflammatory cytokine TNFα, IL6 secretion.

The aim of this work was to collect relevant input data for integration into Monte‐Carlo simulation using 10,000 iterations to obtain quantitative estimates of exposure and associated risk to Staphylococcus aureus and Salmonella. Higher prevalence rates of S. aureus (54.9 vs. 28.3%) and Salmonella (12.9 vs. 11.1%) were observed for raw milk distributed via collection milk collection centers (MCC) compared to those via dairy farms (DF). Prevalence found for S.

High prevalence of antimicrobial resistance (AMR) to drugs of critically/highly importance of human and veterinary medicine was observed among the recovered Escherichia coli, Salmonella spp., and Staphylococcus aureus, circulating over the different stages of poultry in India. Upward trend in AMR rates was observed in poultry‐retail shops than in poultry‐farms. Multi‐drug resistance was observed in >90% of all the isolates.