Research Publications (Food Safety)

Author(s): Peng Miao, Si Chen, Jing Li, Xiaofei Xie

Author(s): Rongduo Liu, Klaus G. Grunert

Author(s): Nan Jiang, Zuliang Li, Liuqing Wang, He Li, Xuan Zhu, Xiaoyuan Feng, Meng Wang

Author(s): Ellen Lambrecht, Els Van Coillie, Eva Van Meervenne, Nico Boon, Marc Heyndrickx, Tom Van de Wiele

Author(s): Like Xu, Hannah Chen, Melisa Canales, Lena Ciric

Author(s): Xiaotong Qiu, Dongke Chen, Xuebing Wang, Haijian Zhou, Xuexin Hou, Jingshan Zhang, Mengtong Li, Zhenjun Li

Author(s): Ming-An Tsai, Pei-Chi Wang, Shiomi Yoshida, Akio Aono, Satoshi Mitarai, Takayuki Wada, Shih-Chu Chen

Author(s): Fabián Lorenzo-Diaz, Inmaculada Moreno-Córdoba, Manuel Espinosa

Author(s): C.J. González-Pérez, J. Tanori-Cordova, E. Aispuro-Hernández, I. Vargas-Arispuro, M.A. Martínez-Téllez

Author(s): R Sharon Chinthrajah, Natasha Purington, Sandra Andorf, Andrew Long, Katherine L O'Laughlin, Shu Chen Lyu, Monali Manohar, Scott D Boyd, Robert Tibshirani, Holden Maecker, Marshall Plaut, Kaori Mukai, Mindy Tsai, Manisha Desai, Stephen J Galli, Kari C Nadeau

Author(s): Mahesh Agarwal, Tanmay Mondal, Biplab Bose

Detection of Salmonella on commercially processed broiler carcasses is essential to reduce the incidences of human salmonellosis. This study was designed to compare the standard procedure for Salmonella detection with two commercial screening methods. During seven separate visits to two processing plants, eight carcasses were obtained (n = 112). Each carcass was rinsed and the rinsate processed according to the U.S.

Effect of lime juice on pink discoloration of sous‐vide chicken in refrigerated storage is reported. Chicken breasts were marinated with 0.9% NaCl solution (CON), citric acid 1% (CIT), lime juice 0.5% (LL) and lime juice 1% (LH) for 12 h before sous‐vide cooking. The pH values in the CIT and LH groups were significantly (P < 0.05) lower than that of CON and LL groups. Expressible drip in the LL group was significantly (P < 0.05) higher.

This study was conducted to investigate the antioxidant and antimicrobial properties of water extract (WEST), ethanolic extract (EEST) and methanolic extract (MEST) of saffron tepal as a natural preservative as well as to assess the quality changes and shelf‐life of Pacific white shrimp treated with saffron tepal extracts stored in ice up to 9 days.

Pre‐packed rutab date fruit in polypropylene containers were exposed to long‐term freezing and two‐sided UV‐C radiation. During 42 days shelf life, the microbial load of long‐term frozen samples which were UV radiated, was 2.4–2.6 compared to 3.1 log CFU/g of control. This treatment combination also slowed down the rate of surface browning and flesh darkening as the basic quality attribute of rutab date for consumer perception.

The sale of raw milk from vending machines is allowed in several European Countries. Since unpasteurized milk could harbor foodborne pathogens, the boiling treatment is highly recommended before consumption. In this study, the effect of storage temperatures, generally recorded in domestic refrigerators, as well as the effect of domestic boiling and industrial microwaving on the microbiological, and nutritional quality of raw bovine milk from vending machines was evaluated.

This study presented both the empirical and artificial neural network (ANN) approaches to estimate the moisture content of Mentha spicata. Two different types of drying methods (in shade and in oven (35 and 50°C)) were used to investigate the drying kinetics of the Mentha spicata samples. The effects of drying methods on effective diffusion coefficient, moisture ratio (MR), drying rate, and activation energy were investigated.

This study evaluated the inactivation effect of the ultrasonic treatment combined with acidic electrolyzed water (AEW) on Bacillus cereus. Ultrasound treatment for 10 min induced 0.69 log CFU/ml reduction of B. cereus in sterile saline, while AEW treatment resulted in 1.05 log CFU/ml for the same time. Simultaneous ultrasound and AEW treatment reduced 1.98 log CFU/mL which had synergistic effect for 10 min at 20°C.

In this work, corn porous starch was used as a food grade polymer to microencapsulate essential oil (EO), the effects of temperature on adsorption of EO were investigated, and adsorption kinetics curves were plotted.

The profile of volatile compounds in huangjiu was elucidated by comprehensive two‐dimensional gas chromatography coupled with time‐of‐flight mass spectrometry. The column combination was optimized and good separation and ordered chromatograms were achieved. An extracted ion trace method was established for the orderly separated categories to improve the identification accuracy. A total of 267 compounds were identified.

The productiveness of ultrasound (US) is affected by its frequency, power, and time, which has been reported to be very effective during food treatment when combined with other techniques of treatments. The study was aimed to evaluate the effect of mono‐frequency (MFU), simultaneous dual‐frequency (SDFU), and simultaneous tri‐frequency US (STFU) at treatment times of 5–25 min on microbial inactivation and nutritional quality of cherry tomato.

This study dealt about the thermal and kinetic characteristics of wheat during the drying‐ozonation process (DOP) needed for planning better drying methods that preserve desirable characteristics and minimize energy consumption. For this, ozone gas was applied with the drying air in different conditions, 15 and 45 min ozonation times and drying temperatures at 30, 40, and 50°C on wheat grains.

This study was carried out to observe the changes causes by irradiation doses (0, 1.5, and 3 kGy) on oxidation stability, amino acids, and fatty acids in chicken meat incorporated with or without moringa leaf powder (MLP) during refrigerator storage of 14 days under aerobic and vacuum packaging.

Ellagic acid reversibly and effectively inhibited tyrosinase in a mixed manner. Ellagic acid inhibited cell proliferation and induced apoptosis in B16 cells. Hydrogen bond and electrostatic force existed between ellagic acid and tyrosinase. Abstract The activities of ellagic acid in inhibiting mushroom tyrosinase and cell proliferation were evaluated in this research. The results of enzyme kinetics indicated that ellagic acid could effectively inhibit tyrosinase activity.

Bacillus subtilis shows high contamination and antibiotic resistance in the food industry due to their biofilm‐forming capacity. This study aimed to search a biopreservative to inhibit the biofilm formation of B. subtilis. The effect of garlic extracts, nisin, ε‐polylysine, and citric acid on bacterial growth, cell surface hydrophobicity, and cell morphology were observed to provide insight into the antibiofilm mechanisms.