Research Publications (Food Safety)

Novel modified atmosphere packaging (MAP) formulation maintains the qualities of strawberries. Abstract For fresh foods, the purpose and benefits of modified atmosphere packaging (MAP) generally include the preservation of antioxidants, the extension of shelf life, deferral of microbial spoilage, and retention of product color.

Fatty acid amides of palmitic (PAPY), lauric (LAPY), myristic (MYPY), and decanoic (DEPY) acids inhibited bacteria. Significant inhibition of Listeria and other bacteria increased at higher amide concentrations (10,000–20,000 ppm). LAPY reduced Listeria growth by 1.55 to >5.0 Logs in co‐inoculation assays and by 0.51 to >3.00 Log CFU/g on produce. Abstract Foodborne pathogens are a persistent threat to food and consumer safety.

Journal of Food Safety, EarlyView. Stropharia rugosoannulata, a high-value mushroom, exhibits high nutritional value and flavor characteristics; however, the mushroom is susceptible to spoilage, water loss and texture deterioration, which renders its safety and edibility a challenge. To improve the shelf life of fresh mushrooms during storage, a novel nanocomposite packaging (NP) was applied for the first time to maintain the freshness of S.

Journal of Food Safety, EarlyView. Sulfur dioxide (SO2) fumigation has been widely used to control pathogens and maintain the postharvest quality of table grapes. However, the effective dosage of SO2 treatment is close to causing bleaching damage on fruits. Further, the SO2 potential residue is a risk to human health.

Journal of Food Safety, EarlyView. Occurrences and contamination of Salmonella enterica on produce are a significant food safety issue. The objective of this research was to evaluate the effects of low-dose gamma radiation on survival and reductions of S. enterica on postharvest carrot and tomato. Irradiation treatments of 0–1 kGy were applied on produce, following pathogen inoculations in replicated experiments.

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

Journal of Food Safety, EarlyView.

Journal of Food Safety, EarlyView. Salmonella spp. and Escherichia coli are well tolerant of freezing.

Journal of Food Safety, EarlyView. Increasing concerns toward food safety and public health have rendered the use of synthetic chemicals in agricultural environments unacceptable. A shift toward biologically safe approaches has been considered a preferred strategy within the food handling chain and has received increasing attention over the past years in managing undesirable microbial growth.

Botrytis rot is a serious disease of fruit and vegetables around the globe. We tested and found that frequencies above 5 kHz and mechanical vibrations and acoustic frequencies from cold‐storage devices increase the growth rate of botrytis rot, suggesting that acoustic output from storage units could promote the mold during transport, storage, or within grocery stores.