Research Publications (Food Safety)

Food loss during postharvest storage is not just an economic problem but also forms a major threat to global food security. Fruits and vegetables especially are susceptible to spoilage and quality loss. One of the most important crops worldwide is tomato (Solanum lycopersicum), with approximately 180.8 million tons of tomato fruits being produced each year (León-García et al. 2017; Meng et al. 2022).

This study was conducted to propose a new strategy for preventing Pectobacterium carotovorum-mediated potato soft rot through the development of a carboxymethyl cellulose (CMC)-based antibacterial coating incorporated with green tea extract (GTE). GTE/CMC films resulted in increased water vapor permeability due to the incorporation of polar groups in GTE. In the antibacterial test against P. carotovorum, the MBC value of GTE was 2 mg/mL.

Abstract The conclusions of the European Food Safety Authority (EFSA) following the peer review of the initial risk assessments carried out by the competent authority of the rapporteur Member State The Netherlands for the pesticide active substance 1‐methylcyclopropene are reported. The context of the peer review was that required by Regulation (EC) No 1107/2009 of the European Parliament and of the Council for an amendment in approval conditions.

by Zhifu Lan, Jing Huang, Komivi S. Akutse, Yongwen Lin

IntroductionCape gooseberry (Physalis peruviana L.) is a wellconsumed crop in Ecuador, whose fruits are abundant in bioactive molecules.

Abstract Blueberries are vulnerable to chilling injury (CI). This can lead to limited longevity when they are subjected to cold storage conditions. This study investigated the effectiveness of a preharvest spray containing 0.02% hexanal in reducing CI and improving the postharvest storage quality of ‘Star’ and ‘Biloxi’ blueberries. The blueberries were stored for a period of 5 weeks at 2 °C and in 90% relative humidity (RH).

Present study would be significant in the sustenance of quality characters for postharvest storage of Capsicum fruit with CO2-sensitization in biocompatible manner. The present experiment describes effects of CO2 sensitization on delaying postharvest ripening through physiological attributes in Capsicum fruit. The experiment was conducted with acidified bicarbonate-derived CO2 exposure for 2 h on Capsicum fruit, kept under whit

Abstract BACKGROUND Snap beans (Phaseoulus vulgaris L.) are very sensitive to low temperature during postharvest storage. Pitting, rusting, and water‐soaked patches are typical chilling injury (CI) symptoms of snap beans. The appearance of these symptoms reduces the storage quality of snap beans. The energy, soluble carbohydrates, cell wall, and phenolic metabolisms of refrigerated snap beans and their relationship to CI treated with 35 °C hot water (HW) were investigated.

Fruits and vegetables are important for the nutrition and health of individuals. They are highly perishable in nature because of their susceptibility to microbial growth. Foodborne pathogens create a significant problem for consumers, food businesses, and food safety. Postharvest factors, including transportation, environment, and preservation techniques, cause a reduction in product quality. The present world is using synthetic preservatives, which have negative impacts on consumer health.

The study investigated the impact of UV-C irradiation on peach fruit quality during postharvest storage, with a focus on aroma changes and the mechanisms involving lipoxygenase metabolism. Results showed that UV-C irradiation at a dosage of 1.5 kJ/m2 was found to preserve the quality attributes of peach fruit during ambient storage, as evidenced by high flesh firmness, inhibition of weight loss and respiration rate, as well as high values of L* and ascorbic acid.

The following reports on the efficacy of a gas‐phase hydroxyl radical‐based process for decontaminating shredded lettuce on a laboratory and simulated commercial scale. The process is based on the ultraviolet light at 254 nm UV‐C‐mediated degradation of hydrogen peroxide mist and ozone gas to generate antimicrobial hydroxyl radicals. Escherichia coli K12 was applied as a surrogate for E.

The food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety. Although numerous chlorine‐based commercial sanitizers serve this purpose, many are plagued by constraints such as instability and diminished disinfectant efficacy. These issues arise from exposure to organic matter in wash water, light, or air.

Mycotoxins, secondary metabolites synthesized by various filamentous fungi genera such as Aspergillus, Penicillium, Fusarium, Claviceps, and Alternaria, are potent toxic compounds. Their production is contingent upon specific environmental conditions during fungal growth. Arising as byproducts of fungal metabolic processes, mycotoxins exhibit significant toxicity, posing risks of acute or chronic health complications.

This study demonstrates that Cinnamomum camphora essential oil (CEO) effectively inhibits Fusarium oxysporum‐induced decay in postharvest blueberries by disrupting fungal cell membrane integrity and enhancing blueberry defence mechanisms. The findings suggest that CEO, as an eco‐friendly alternative to synthetic fungicides, can mitigate primary fungal invasion and improve blueberry preservation during postharvest storage.

Previous studies have indicated that hydrogen-rich water (HW) treatment can delay fruit ripening and senescence. However, little is known about the HW-delaying pulp breakdown. In this study, eight physiological characteristics revealed that HW treatment delayed both pericarp browning and pulp breakdown of litchi fruit.

Pre‐ and post‐harvest management practices to mitigate patulin. Abstract Patulin, a toxic secondary metabolite produced by certain molds (Penicillium, Aspergillus, and Byssochlamys), poses a significant health risk when present in apple juice products above permissible levels. Its presence is a major concern for both consumers and regulatory bodies due to its potential carcinogenic and mutagenic effects.

Ripening is an irreversible phenomenon involving several physiological, biochemical and organoleptic changes that affect the nutritional value, colour, texture and taste of fruit. Amongst the physical non-destructive technologies, Delayed Luminescence (DL) has been reported able to provide valid information on the functional status of living biological systems, reflecting changes in quality parameters following the occurrence of certain metabolic processes.

Edible grasshopper, Ruspolia ruspolia, has nutritional and cherished cultural and economic importance to people from diverse cultures, particularly in over 20 African countries. It is consumed at home or commercially traded as sautéed, deep-fried, or boiled products. However, there is limited information on the hygiene practices of the vendors and the implications on the microbial safety of the final product.

60Co γ‐radiation below 1.5 kGy was applied for postharvest storage of blueberry. Low‐dose irradiation did not significantly improve fruit quality but extend the shelf life up to 15 days at 25 °C and 30 days at 4 °C and promoted post‐ripening and increased the richness of volatile substances. Summary 60Co γ‐radiation was applied to blueberry fruits in an effort to investigate a safe, eco‐friendly and effective blueberry preservation technique.

The graphical abstract represents the main steps of the study. Air plasma and helium plasma provided a maximum reduction of 2.79 Log CFU in medium and 0.9 and 1.1 Log CFU/g in fish, respectively. Summary Salmonella contamination of fish after harvest is a significant food safety risk. To control this risk, it was aimed to reduce Salmonella Enteritidis in sea bass by helium and air plasma.