Research Publications (Food Safety)

Foodborne Pathogens and Disease , Vol. 0, No. 0.

Foodborne Pathogens and Disease Aug 2015, Vol. 12, No. 8: 693-703.

Foodborne Pathogens and Disease Aug 2015, Vol. 12, No. 8: 679-685.

Fining of wine with agents containing cow's milk or hen's egg white is a common and traditional procedureIn light of increasing food allergies all over the world, the presence of fining residues has been subject of intense debate. Switzerland does not make exception, and since 2009 the Federal Department of Home Affairs has modified its food regulations stating that the labels must show if traces of fining agents are present.

Clostridium perfringens type D strains are usually associated with diseases of livestock and their virulence requires the production of epsilon toxin (ETX). We previously showed (Li et al. PLoS Pathogen. 2011, 7 (12): e1002429) that BMC202, a nanI null mutant of type D strain CN3718, produces less ETX than does wild-type CN3718.

Four trials were carried out at a broiler processing plant to examine the effectiveness of spraying lactic acid solutions for reducing the numbers of Campylobacter on carcasses. The carcasses were naturally contaminated and treated after the inside–outside washer and before the air chiller. Carcasses were treated by spraying in a tunnel or with one of two hand-held sprayers.

Publication date: Available online 8 August 2015
Food and Chemical Toxicology
Author(s): Bruna Dias Bernado, Joyce Zalotti Brandt, Tony Fernando Grassi, Lívia Teresa R. Silveira, Wellerson Rodrigo Scarano, Luis Fernando Barbisan

Publication date: February 2016
, Volume 60
Author(s): Tee-Ping Lim, Fook Yee Chye, Mohd Rosni Sulaiman, Norazah Mohd Suki, Jau-Shya Lee

Publication date: February 2016
, Volume 60
Author(s): Marta Mikš-Krajnik, Hazel Sin Yue Lim, Qianwang Zheng, Matthew Turner, Hyun-Gyun Yuk

Publication date: February 2016
, Volume 60
Author(s): Junjie Li, Ligong Zhai, Xiaomei Bie, Zhaoxin Lu, Xiaohan Kong, Qian Yu, Fengxia Lv, Chong Zhang, Haizhen Zhao

Publication date: February 2016
, Volume 60
Author(s): Adam Vavrouš, Lukáš Vápenka, Jitka Sosnovcová, Kristina Kejlová, Karel Vrbík, Dagmar Jírová

Publication date: February 2016
, Volume 60
Author(s): Ana Eugenia Thea, Darío Ferreira, Luis Alberto Brumovsky, Miguel Eduardo Schmalko

Publication date: Available online 7 August 2015 Food Bioscience Author(s): Mohamed Kacem, Imen Kacem, Gaëlle Simon, Amir Ben Mansour, Samia Chaabouni, Abdelfattah Elfeki, Mohamed Bouaziz In this paper, the chemical composition of different solvent extracts from Ruta chalepensis L was determined and their antioxidant and antimicrobial activities were evaluated.

Oils constitute one of the essential components of balanced diet as good source of energy. The chemical and physical properties of oils are amongst the most important properties that determine the quality and help to describe the present condition of oils. The physicochemical characteristics and storage stability of crude palm oils producer traditionally and industrially in Cameroon were investigated and compared to reference oil manufactured by a leading manufacturing industry.

Publication date: February 2016
, Volume 60
Author(s): Saša Piskernik, Anja Klančnik, Lea Demšar, Sonja Smole Možina, Barbara Jeršek

Extended spectrum-lactamase (ESBL) and plasmid-mediated AmpC β-lactamase (pAmpC) producing Escherichia coli have been shown to be present in humans and animals representing a significant problem worldwide. This study aimed to search the presence of ESBL and/or AmpC-producing E. coli in retail meats (chicken and beef) in Turkey. A total of 88 β-lactamase-producing E.

The presence of toxicogenic Staphylococcus aureus in foods and the dissemination of methicillin-resistant Saureus (MRSA) in the food chain are matters of concern.

Publication date: 2 December 2015
, Volume 214
Author(s): H. Margot, M.H. Zwietering, H. Joosten, Emer O'Mahony, R. Stephan

Xiuying Zhang, Taiyang Zhong, Lei Liu, Xiaoying Ouyang

The life cycles of many enteric bacterial species require a transition between two very distinct environments. Their primary habitat is the gastrointestinal tract of the host, while their secondary habitat, during transmission from one host to another, consists of environments external to the host, such as soil, water, and sediments. Consequently, both host and environmental factors shape the genetic structure of enteric bacterial populations.

The ability to acetylate lysine residues is conserved across organisms, and acetylation of lysine residues plays important roles in various cellular functions. Maintaining intracellular pH homeostasis is crucial for the survival of enteric bacteria in the acidic gastric tract. It has been shown that eukaryotes can stabilize the intracellular pH by histone deacetylation.

Inanimate surfaces are regarded as key vehicles for the spread of human norovirus during outbreaks. ISO method 15216 involves the use of cotton swabs for environmental sampling from food surfaces and fomites for the detection of norovirus genogroup I (GI) and GII.

This study determined the effect of feed fermentation with Lactobacillus reuteri on growth performance and the abundance of enterotoxigenic Escherichia coli (ETEC) in weanling piglets. L. reuteri strains produce reuteran or levan, exopolysaccharides that inhibit ETEC adhesion to the mucosa, and feed fermentation was conducted under conditions supporting exopolysaccharide formation and under conditions not supporting exopolysaccharide formation.

Clostridium botulinum group II isolates (n = 163) from different geographic regions, outbreaks, and neurotoxin types and subtypes were characterized in silico using whole-genome sequence data. Two clusters representing a variety of botulinum neurotoxin (BoNT) types and subtypes were identified by multilocus sequence typing (MLST) and core single nucleotide polymorphism (SNP) analysis.

Some filamentous fungi in Aspergillus section Flavi produce carcinogenic secondary compounds called aflatoxins. Aflatoxin contamination is routinely managed in commercial agriculture with strains of Aspergillus flavus that do not produce aflatoxins. These non-aflatoxin-producing strains competitively exclude aflatoxin producers and reshape fungal communities so that strains with the aflatoxin-producing phenotype are less frequent.