Research Publications (Food Safety)

Kuruc, Julie A. et al. Ochratoxin A (OTA) is a mycotoxin of significant health concern that is present in a variety of cereal grains and other foods around the world. Although OTA contamination can occur prior to harvest, it is largely considered a storage issue that can be controlled through the implementation of proper storage practices.

Hariram, Upasana et al. Recent incidents of foodborne illness associated with spices as the vehicle of transmission prompted this examination of U.S. retail spices with regard to Bacillus cereus. This study focused on the levels of aerobic-mesophilic spore-forming bacteria and B cereus spores associated with 247 retail spices purchased from five states in the United States.

Miko&#322 et al. Samples from turkey carcasses previously inoculated with Salmonella Enteritidis 33/66 were subjected to the effect of various mixtures of equal parts of organic acid solutions (acetic, ascorbic, citric, lactic, and tartaric acids). The first part of the study concerned analysis of the influence of the mixtures of organic acids over 15 or 30 min on Salmonella Enteritidis on turkey carcasses.

Merialdi, Giuseppe et al. Factors affecting the fecal shedding of thermophilic Campylobacter in Italian dairy farms were investigated in a 12-month longitudinal study performed on a dairy farm authorized to sell raw milk in Italy. Fifty animals were randomly selected from 140 adult and young animals, and fecal samples were collected six times at 2-month intervals.

Brown, T. R. et al. Previous attempts to infect peripheral lymph nodes (PLNs) with Salmonella via oral inoculation have been inconsistent. Therefore, we performed a series of experiments to determine whether multiple exposures to an oral challenge would result in Salmonella-positive PLN in cattle. In each of three experiments, calves were inoculated with Salmonella Montevideo.

Ghosh, Anuradha et al. House flies are a common pest at food animal facilities, including cattle feedlots. Previously, house flies were shown to play an important role in the ecology of Escherichia coli O157:H7; house flies in cattle feedlots carried this zoonotic pathogen and were able to contaminate cattle through direct contact and/or by contamination of drinking water and feed.

Hachinohe, Mayumi et al. We investigated the distribution of cesium-134 (134Cs) and cesium-137 (137Cs) during polishing and cooking of rice to obtain their processing factors (Pf) and food processing retention factors (Fr) to make the information available for an adequate understanding of radioactive Cs dynamics. Polishing brown rice resulted in a decreased radioactive Cs concentration of the polished rice, but the bran and germ (outer layers) exhibited higher concentrations than brown rice.

Iwegbue, Chukwujindu M. A. et al. The concentrations and profiles of polycyclic aromatic hydrocarbons (PAHs) in 10 popular fish species in the Nigerian market were determined with a view to providing information on the health hazards associated with the consumption of these fish species. The concentrations of PAHs were measured by gas chromatography–mass spectrometry after extraction by ultrasonication with acetone-dichloromethane and clean up.

Hao, Jianxiong et al. Leafy vegetables are the major source of nitrite intake in the human diet, and technological processing to control nitrite levels in harvested vegetables is necessary. In the current work, the effect of electrolyzed oxidizing water (EOW) on the nitrite and nitrate levels in fresh spinach during storage was studied.

Nyarko, Esmond et al. Fourier transform infrared (FT-IR) spectroscopy was used to differentiate mixed strains of Listeria monocytogenes and mixed strains of L. monocytogenes and Listeria innocua. FT-IR spectroscopy was also applied to investigate the hypothesis that heat-injured and acid-injured cells would return to their original physiological integrity following repair. Thin smears of cells on infrared slides were prepared from cultures for mixed strains of L.

Pala, Çi&#287 et al. The effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S.

Heredia, Norma et al. Several methods have been described to prepare fresh produce samples for microbiological analysis, each with its own advantages and disadvantages. The aim of this study was to compare the performance of a novel combined rinse and membrane filtration method to two alternative sample preparation methods for the quantification of indicator microorganisms from fresh produce.

Martinez, Bismarck et al. Escherichia coli O157:H7 is a human pathogen that can cause bloody diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome. E. coli O157:H7 illnesses are mainly associated with undercooked beef; however, in recent years, outbreaks have been linked to fresh produce, such as spinach, lettuce, and sprouts. In 2009, flour was implicated as the contamination source in an outbreak involving consumption of raw cookie dough that resulted in 77 illnesses.

Liao, Yen-Te et al. Non-O157 Shiga toxin–producing Escherichia coli (STEC) is an emerging risk for food safety. Although numerous postharvest antimicrobial interventions have been effectively used to control E. coli O157:H7 during beef harvesting, research regarding their effectiveness against non-O157 STEC is scarce.

Kalchayanand, Norasak et al. Several antimicrobial compounds have been used in commercial meat processing plants for decontamination of pathogens on beef carcasses, but there are many commercially available, novel antimicrobial compounds that may be more effective and suitable for use in beef processing pathogen-reduction programs.

Maradiaga, Martha et al. Salmonella continues to cause a considerable number of foodborne illnesses worldwide. The sources of outbreaks include contaminated meat and produce. The purpose of this study was to establish an initial investigation of the burden of Salmonella in produce and beef from Honduras by sampling retail markets and abattoirs.

Bovo, Federica et al. Food service and retail sectors offer consumers a variety of mixed ingredient salads that contain fresh-cut vegetables and other ingredients such as fruits, nuts, cereals, dairy products, cooked seafood, cooked meat, cured meats, or dairy products obtained from external suppliers. Little is known about the behavior of enteric bacterial pathogens in mixed ingredient salads. A model system was developed to examine the fate of Salmonella enterica (inoculum consisting of S.

Cates, Sheryl C. et al. Noroviruses (NoVs) are the leading cause of foodborne disease in the United States; however, little is known about consumers' knowledge of NoV infection and their understanding of how to prevent and control associated illness. A nationally representative Web-enabled panel survey of U.S. adults (n = 1,051) was conducted to collect information on consumers' awareness and knowledge of NoVs.

Publication date: August 2015
, Volume 54
Author(s): Silvia de la Cruz , Carolina Cubillos-Zapata , Inés María López-Calleja , Satyabrata Ghosh , Marcos Alcocer , Isabel González , Rosario Martín , Teresa García

Publication date: August 2015
, Volume 54
Author(s): Murad A. Al-Holy , Barbara A. Rasco

Publication date: August 2015
, Volume 54
Author(s): Noojaree Sonsa-Ard , Sureelak Rodtong , Michael L. Chikindas , Jirawat Yongsawatdigul

Publication date: August 2015
, Volume 54
Author(s): M. Montserrat , D. Sanz , T. Juan , A. Herrero , L. Sánchez , M. Calvo , María D. Pérez

Publication date: August 2015
, Volume 54
Author(s): Çiğdem Soysal , Hüseyin Bozkurt , Engin Dirican , Mehmet Güçlü , Ebru Deniz Bozhüyük , Ali Erdal Uslu , Sevim Kaya

Publication date: August 2015
, Volume 54
Author(s): Tjaša Prevc , Nataša Šegatin , Polonca Kralj , Nataša Poklar Ulrih , Blaž Cigić

Sanbao large yellow croaker is a kind of Chinese salted and fermented seafood processed by adding 50of salt and fermenting at high temperature [around 30 °C] over 20 d.