Research Publications (Food Safety)

Journal of Food Safety, EarlyView. In this study, the characteristics of Listeria monocytogenes isolated from enoki mushroom (Flammulina velutipes) collected from May to July 2019 were analyzed.

Journal of Food Safety, EarlyView. Campylobacter spp. cannot grow in raw milk, but it is able to transform into a viable but non-culturable (VBNC) state enabling the survival in such harsh conditions. In this study, Campylobacter jejuni survival in raw milk was investigated taken into consideration colony-forming units (CFUs) and VBNC cells. CFU from two different strains of C.

Journal of Food Safety, EarlyView. Cross-contamination in the poultry slaughtering process can lead to thespread of zoonotic bacteria like Salmonellaenterica. Surfaces of equiptment may facilitate contamination of carcasses due to bacterial adherence and transfer.

Journal of Food Safety, EarlyView.

Journal of Food Safety, EarlyView. Salmonella enteric serovar Typhimurium is one of the causative agents for non-typhoidal salmonellosis which is highly associated with the consumption animal products such as eggs, pork, and poultry. Phytochemicals present in plant extracts were reported to improve food safety by inhibiting the growth of foodborne pathogens.

Journal of Food Safety, EarlyView. Ultrafine bubbles (UFB) are a novel concept that has the potential to enhance the potency of antimicrobials to eliminate biofilms.

Journal of Food Safety, EarlyView. Demand for sustainable and safe raw agricultural commodities is growing rapidly worldwide. Reducing the risk of foodborne illnesses associated with fresh produce is a task which the industry and academic researchers have been struggling with for many years. There is an immediate need to devise a non-invasive optical detection system to monitor the food-borne pathogens on the leaf surface.

Journal of Food Safety, EarlyView. This study determined the prevalence, risk factors, and molecular characteristics of Listeria species detected in beef and beef products sampled in Mpumalanga province, South Africa. Four hundred beef and beef products were collected from 30 retail outlets in three districts (Bronkhorstspruit, Emalahleni, and Middelburg) within the province. Standard bacteriological and polymerase chain reaction (PCR) assays were used in the study.

Journal of Food Safety, EarlyView. Ohmic heating (OH) is an alternative thermal processing technique, which shows large potential application in pasteurization. Inactivation effect and sublethal injury of OH on Staphylococcus aureus were investigated in this study. Meanwhile, membrane potential and integrity, bacterial morphology and the leakage of nucleic acid, protein and ions were also measured to elucidate the action mode of OH.

Journal of Food Safety, EarlyView. Preharvest control strategies, to reduce or eliminate pathogenic bacteria in leafy vegetables that may be consumed raw, may provide additional food safety protection and shelf life quality extension beyond what is possible to achieve with postharvest sanitation alone.

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. Outbreaks of Salmonellosis have been traced to contaminated tomato. The produce production environment poses a risk for Salmonella contamination; however, little is known about the effects of pest management practices on Salmonella during production. The study objective was to evaluate pesticide application on the inactivation of Salmonella on tomato leaves.

Journal of Food Safety, EarlyView. This study evaluated the effect of the transcriptional regulator RpoS on bacterial survival, tolerance to simulated gastrointestinal conditions, and the expression of stress resistance genes in wild-type (WT) and rpoS-deletion (ΔrpoS) Salmonella Enteritidis CICC 21482 in low water activity (Aw) foods at 24 hr of drying and 7 days of storage.

Journal of Food Safety, EarlyView. The microbial safety of produce continues to be a real concern. The objective of this study was to investigate the efficacy of high intensity short time pulsed light (PL) application on survival of Salmonella in packaged cherry tomato. Treatment effects on reduction of native microbiota and quality were also evaluated.

Journal of Food Safety, EarlyView. Shrimp is one of the most important aquatic products in the world. Early detection, prevention, and treatment of shrimp pathogens is important. One major shrimp pathogen, Vibrio parahaemolyticus causes acute hepatopancreatic necrosis disease (VPAHPND) has been studied, but research into pathogen detection needs to be strengthened.

Journal of Food Safety, EarlyView. In this study, we developed a mathematical model to describe the fate of Bacillus cereus in Saengsik, a powdered ready-to-eat food with reduced moisture content, and to estimate the probability of B. cereus infection from Saengsik consumption, using quantitative microbial risk assessment (QMRA). The isothermal kinetic behavior of B.

Journal of Food Safety, EarlyView. Salmonella enterica serotype Enteritidis (SE) is a primary pathogen that causes foodborne diseases in humans. Although whole-genome sequencing (WGS) -based typing analyses have been increasingly used to investigate food-poisoning outbreaks, they are rarely applied to the epidemiology of multiple Salmonella outbreaks in Sichuan, China.

Journal of Food Safety, EarlyView. The objective was to explore the effects of dielectric barrier discharge (DBD) plasma on bacterial reduction, physiological characteristics (pH and moisture), and sensorial quality against Listeria monocytogenes on the surface of smoked salmon. Reductions were treated with 5, 10, 20, 30, 40, 50, and 60 min with DBD plasma varied from 0.17, 0.25, 0.32, 0.70, 0.81, 1.05, and 1.25 log10 CFU/g, respectively.

Journal of Food Safety, EarlyView. This study examined the changes in biofilm-formation ability, hemolytic/lipase/nuclease/protease activities, and resistance to various bactericidal treatments of Staphylococcus aureus after sublethal treatment with carvacrol and thymol. The minimum inhibitory concentrations (MICs) of carvacrol and thymol for S.

Journal of Food Safety, EarlyView. This study aimed to examine the mechanism of membrane damage by chlorogenic acid (CA) on Bacillus cereus and Micrococcus luteus and to apply it to milk and pork to evaluate whether CA could prolong their shelf life. A broth microdilution method was used to determine the minimum inhibitory concentration (MIC) of CA on B. cereus and M. luteus.

Journal of Food Safety, EarlyView. As a widespread foodborne pathogen, Listeria monocytogenes (LM) can potentially cause a large number of food safety incidents, and the mortality rate of humans infected with this pathogen is relatively high. Thus, establishment of a fast and simple inspection technology is imperative.

Journal of Food Safety, EarlyView. Food processing techniques reduce pesticide residue accumulation in food components. The present study investigated the effectiveness of simple processing techniques, such as roasting, soaking, autoclaving, and storage conditions on 27 selected pesticides belongs to the class of organophosphates (OPs), organochlorines (OCPs), and pyrethroids (PPs) in pesticide fortified cottonseed.

Journal of Food Safety, EarlyView. The increasing incidence of foodborne illnesses worldwide has become an economic and public health problem. In order to reduce the risks associated with food safety, the Normative Instruction n° 79, 2018, modified the inspection of jowl in pork slaughterhouses in Brazil and requires the submission to validated treatments such as heat or other methods approved.

Journal of Food Safety, EarlyView. High hydrostatic pressure (HHP) is a nonthermal processing technology that can maintain the original color, flavor and nutritional components of food during preservation. In this study, the mechanism of HHP to inactivate Escherichia coli O157:H7 was studied and clarified. Along with the increase of treatment pressure, the total number of viable bacteria decreased significantly (p < 0.05).