Research Publications (Food Safety)

Rifampicin-resistant (RifR) strains have often been used in studies of Escherichia coli O157:H7 to assure more specific recovery. The present study compared the heat inactivation kinetics of rifampicin-resistant variants of pathogenic and nonpathogenic E. coli O157 strains with those of the wild-type parental strains. Spontaneous RifR derivatives of 11 pathogenic and six nonpathogenic E. coli O157 strains were selected.

Publication date: November 2015
, Volume 109
Author(s): Ilgaz Akata , Emrah Torlak , Fatih Erci

Publication date: 1 October 2015
, Volume 210
Author(s): Jia Xue , P. Michael Davidson , Qixin Zhong

Publication date: 2 September 2015
, Volume 208
Author(s): M. Tataridou , P. Kotzekidou

Publication date: October 2015
, Volume 51
Author(s): Daniel Munther , Yaguang Luo , Jianhong Wu , Felicia M.G. Magpantay , Parthasarathy Srinivasan

Kim, Sang-Soon et al. Ohmic heating has proven advantages over conventional thermal processing and novel thermal alternative technologies. In this study, the effect of ohmic and conventional heating for pasteurizing skim milk and cream was examined. All treatment conditions for ohmic and conventional heating were identical except for composition of the heating chamber.

Cálix-Lara, Thelma F. et al.

Yoo, Sungyul et al.

Ko, Kyung Yuk et al.

Publication date: October 2015
Source:LWT - Food Science and Technology, Volume 63, Issue 2
Author(s): Ghada M. Khiralla , Bahig A. El-Deeb

Aims
The effect of milk fat content on ohmic heating compared to conventional heating for inactivation of food-borne pathogens was investigated.

Publication date: October 2015
, Volume 51
Author(s): Hanna Lee , Jung Eun Kim , Myong-Soo Chung , Sea C. Min

Aims
We investigated the effect of ozone treatment of apple juice at different pH levels for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes.

Publication date: 3 August 2015
, Volume 206
Author(s): Evy Lahou , Xiang Wang , Elien De Boeck , Elien Verguldt , Annemie Geeraerd , Frank Devlieghere , Mieke Uyttendaele

Ultraviolet lightUV) has antimicrobial effects, but the shadowing effect has limited its application. In this study, a novel setup using UV processing in agitated water was developed to inactivate Escherichia coli O157:H7 and Salmonella on blueberries. Blueberries were dip- or spot-inoculated with E. coli or Salmonella. Blueberries inoculated with E. coli were treated for 2 to 10 min with UV directly (dry UV) or immersed in agitated water during UV treatment (wet UV). E.

Publication date: Available online 21 May 2015

Author(s): Wei Hu , Yun Zhang , Hang Yang , Junping Yu , Hongping Wei

Publication date: 17 August 2015
, Volume 207
Author(s): Sang-Hyun Park , Dong-Hyun Kang

Publication date: 17 August 2015
, Volume 207
Author(s): Rinrada Pattanayaiying , Aran H-Kittikun , Catherine N. Cutter

Publication date: October 2015
, Volume 51
Author(s): Kyle S. Landry , Sean Micheli , David Julian McClements , Lynne McLandsborough

Nanocomposite carboxymethyl cellulose films containing sinigrin (SNG) were prepared by stirring 2% (w/v) carboxymethyl cellulose (CMC) and 2% (w/v) glycerol (as a plasticizer) in distilled water with or without SNG (an antimicrobial precursor) as a 99% pure reagent (pSNG) or as a crude extract (cSNG). These films plus normal CMC film with or without SNG were tested on Escherichia coli O157:H7- inoculated beef for antimicrobial activity.

Foodborne Pathogens and Disease , Vol. 0, No. 0.
Objectives: An Escherichia coli O157:H7 outbreak occurred in 2013 that was associated with the consumption of beef and veal tartares in the province of Quebec. This report describes the results of the ensuing investigation.

Aim
In this study, the effectiveness of combining each of seven types of acids with 3% salt as a treatment against pathogens was investigated in laboratory media and acidified food.

Contaminated leafy green vegetables have been linked to several outbreaks of human gastrointestinal infectionsAntimicrobial interventions that are adoptable by the fresh produce industry for control of pathogen contamination are in great demand. This study was undertaken to evaluate the efficacy of sustained active packaging on control of Escherichia coli O157:H7 and total aerobic bacteria on lettuce. Commercial Iceberg lettuce was inoculated with a 3-strain mixture of E.

Ulbrich, Carson J. et al. The efficacy of chemical antimicrobials for controlling Escherichia coli O157:H7 and Salmonella during production of marinated nonintact beef products was evaluated using nonpathogenic surrogates. Boneless beef strip loins were inoculated with either approximately 5.8 or 1.9 log CFU/cm2 (high and low inoculation levels, respectively) of nonpathogenic rifampin-resistant E. coli.

This study evaluated the efficacy of individual treatmentsthermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and spoilage microorganisms (total bacterial counts [TBC], Enterobacteriaceae, Pseudomonas spp., and yeast and mold counts [YMC]) on fresh-cut kale.