Research Publications (Food Safety)

Metabolomics based on the mass spectrometry approach can serve as a platform to detect pathogens and spoilage microorganisms. However, the accurate quantification of biomarkers with lower molecular weight based on mass spectrometry is generally limited by isotope-labeled standards and complicated protocols, which is not conducive to large-scale applications.

Foodborne illness constitutes a substantial health and economic burden on society, and most cases are believed to be due to mishandling of food practices. This study aimed to establish the relationship between food handling practices and Campylobacter contamination in commercial restaurant kitchens. The handling practices of chefs during chicken preparation were observed and recorded.

It was desired to develop the ultrasensitive and efficient strategy for detecting ultratrace aflatoxin B1 (AFB1) and protecting consumers' health. In this study, a magnetic immuno-PCR method (MIPCR) based on the barcode DNA was described and evaluated for detecting AFB1 in agricultural by-product samples.

This study assessed the survival/growth behavior of Listeria monocytogenes in 14 different types of ready-to-eat (RTE) vegetable salads stored at 4, 8, 12 and 16 °C for up to 144 h. The growth potential of L. monocytogenes in respective salad products was determined and the growth behavior over post-inoculation storage was studied.

The combined use of ultraviolet-C light-emitting diodes (UV–C LED) irradiation and antimicrobial packaging film was used to secure the safety of fresh-cut vegetables. The antimicrobial packaging film was prepared by adding grapefruit seed extract (GSE) and zinc oxide nanoparticles (ZnO) to a blend film of poly(lactide) (PLA) and poly(butylene adipate-co-terephthalate) (PBAT).

Patulin is a toxic metabolite produced by Penicillium expansum that can contaminate many kinds of foods and represents a challenge for fruit and fruit-derived products. Consequently, economic and effective strategies are needed to eliminate patulin and achieve food safety. Here, we review the latest advances in patulin reduction in recent years.

Aflatoxin B1 (AFB1) is a mycotoxin made by various fungal strains, which could be contaminated cereal-based products, such as bread and sweets widely consumed worldwide. The objective of this research was to survey the fate of AFB1 from wheat flour samples to various kinds of Iranian traditional breads and bakery products.

We developed a short-time treatment to inactivate Xanthomonas campestris and Salmonella enterica on cabbage, chili pepper, and radish seeds by a combination of chlorine dioxide (ClO2) gas and heat. ClO2 gas was evaporated from a mixed solution which contained hydrochloric acid (1 N) and sodium chlorite (100,000 ppm) (ClO2 solution).

The safety risks of antimicrobial peptide (AMP) resistance have never been properly understood. Herein, we comprehensively investigated the evolution of resistance to AMPs in Staphylococcus aureus using piscidin1 (PIS-1) and piscidin3 (PIS-3) as archetypes, in which they were both combined with cell membranes via a common structural motif but vary in permeabilizing actions.

Maize is the main dietary cereal in Mexico and Central America, with annual per capita consumption between 25.5 and 116.34 kg. Unfortunately, maize is highly susceptible to fungal infestation in the field, either through systemic infections or wounds caused by farm equipment, birds or insects. Field infestations can be exacerbated by bad postharvest handling practices.

The occurrence of deoxynivalenol, nivalenol and deoxynivalenol-3-glucoside in 104 corn and wheat flour samples available on the Egyptian market was investigated using ultra-performance liquid chromatography with a photodiode array detector (UPLC-PDA). Of all samples, 70.2% were contaminated with deoxynivalenol at levels varying between < LOQ and 853 μg/kg.

Salmonellosis is a prevalent food poisoning disease caused by Salmonella spp. that affects millions of people throughout the world. Contamination of chicken meat and processing equipment with Salmonella is a major issue in the food industry.

The potential of organic acids to inactivate foodborne pathogens in food industry has gained attention, while the sanitizing mechanism of acid stress has not been explained fully at metabolomics level.

Patulin, a type of mycotoxin, presents a serious threat to human and animal health. Lactic acid bacteria (LAB) have been shown to effectively detoxify patulin and have strong application prospects in this regard.

Cross-contamination of Listeria monocytogenes from raw to ready-to-eat (RTE) foods has caused a number of foodborne outbreaks. This study used the quantitative exposure assessment to analyze the transfer risk of L.

Listeria, Campylobacter, Salmonella and Escherichia coli are among the most common causes of foodborne disease in humans, causing death and hospitalization with high costs. Their presence in different foods and environments, and their ability to adapt to varying conditions make early and rapid detection essential to ensure food safety.

This study evaluated the capacity of real-time PCR and conventional culture methods to detect Salmonella enterica serovar Typhimurium and Listeria monocytogenes adhered to stainless steel surfaces used as food contact surfaces.

Epidemiological studies show that improper food handling practices at home account for a significant portion of foodborne illness cases.

The inhibitory mechanism of CUM on Staphylococcus aureus exotoxins and invasive enzyme, and the effect of CUM on sauced beef were investigated. Treatment with sub-minimum inhibitory concentrations of CUM observed very little decrease in cell density after 24 h. Additionally, CUM reduced hemolytic activity by inhibiting the formation of heptamer, and inhibited the content of enterotoxin in culture medium and sauced beef.

Outbreaks and recalls associated with foods containing spices suggest a need for risk assessment of Salmonella in spices. In this study, the survivability of Salmonella Enteritidis PT 30, Salmonella cocktail (S. Enteritidis PT 30, S. Tennessee K4643 and S. Agona 447967) and Enterococcus faecium NRRL B-2354 in chili, cinnamon and black pepper at water activities (aw) 0.3 and 0.5 were evaluated during one-year storage at 21 °C.

This study presents epidemiological data on the prevalence of Salmonella spp. and E. coli in bivalve molluscs marketed in Sardinia (Italy). E. coli enumeration and Salmonella spp. occurrence at batch level were used to verify the association between microbiological food safety criteria in place in the European Community.

Milk, the most consumed dairy product, is often contaminated by the carcinogenic aflatoxin M1. Here, we present a one-step automatic sample pretreatment method using immunomagnetic beads and liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis for the detection of aflatoxin M1 in milk with good linearity and sensitivity (detection limit = 0.0008 μg/kg and quantitation limit = 0.0027 μg/kg).

We investigated the occurrence of aflatoxin M1 (AFM1) in yogurt and milk, including pasteurized, ultra-high temperature (UHT), and extended shelf life (ESL) milk samples, from central-eastern China and assessed the risk of AFM1 exposure in consumers.

Twenty types of fruits and vegetables representing a broad range of fresh produce categories were assessed for the growth potential and growth kinetics of Listeria monocytogenes under conditions reflecting commercial practices for storage and distribution and conditions reflecting sustained temperature abuse. Whole and fresh-cut produce was obtained from various commercial sources and inoculated with L.

Campylobacter jejuni (C. jejuni) is a major pathogen responsible for the food-borne illness, campylobacteriosis. To comply with regulatory requirements, its total concentration in food and animal feces must be extremely low. As a result, monitoring this bacterium requires an immediate and cost-effective approach that meets the requirements of the food and livestock industries.