Research Publications (Food Safety)

Abstract The Ohio River Basin (ORB) is responsible for 35% of total nitrate loading to the Gulf of Mexico yet controls on nitrate timing require investigation. We used a set of submersible ultraviolet nitrate analyzers located at 13 stations across the ORB to examine nitrate loading and seasonality. Observed nitrate concentrations ranged from 0.3 to 2.8 mg L−1 N in the Ohio River's mainstem.

Abstract Establishing efficient methods to combat bacterial biofilms is a major concern. Natural compounds, such as essential oils derived from plants, are among the favored and recommended strategies for combatting bacteria and their biofilm. Therefore, we evaluated the antibiofilm properties of peppermint oil as well as the activities by which it kills bacteria generally and particularly their biofilms.

Abstract The aim of the present study was to prepare a new antimicrobial Pickering emulsion of which the star anise essential oil was added to the oil phase, and to investigate the effect of stabilization by bio‐based active nanoparticles consisting of zein and pectin loaded with thymol.

Abstract Antibiotic drugs (ABD) are often used in shrimp farms to treat the disease when a bacterial diagnosis is presumed. This scenario was the impetus to carry out a field survey to define how ABD are employed in the State of Sonora, the second largest producer of shrimp in Mexico. Twenty‐nine farms were surveyed through their general managers.

Abstract An acute infectious disease of northern sheatfish (Silurus soldatovi) was found in a commercial aquaculture pond in Tianjin, China. Herein, two dominant bacterial strains were isolated from naturally diseased northern sheatfish and identified as Aeromonas veronii and Vibrio cholerae. Seven healthy and seven naturally diseased fish that were collected from the pond were used for the gut microbiota analysis by high‐throughput 16S rRNA gene sequencing.

Abstract The study aimed to evaluate the effect of tributyrin on the growth performance, survival, hypoxia tolerance, and nutrient digestibility of Pacific white shrimp fed 25% and 50% soybean meal (SBM) diets. Six experimental diets were formulated: (1) 25% SBM without tributyrin; (2) 25% SBM with 0.05% tributyrin; (3) 25% SBM with 0.1% tributyrin; (4) 50% SBM without tributyrin; (5) 50% SBM with 0.05% tributyrin; and (6) 50% SBM with 0.1% tributyrin.

Abstract Vibrio parahaemolyticus is a significant causal agent of acute hepatopancreatic necrosis disease (AHPND), with huge production losses of white leg shrimp, Litopenaeus vannamei, cultivated globally, including aquaculture farms in the Mekong Delta of Vietnam. Controlling this disease is critical because of the worldwide expansion of antimicrobial‐resistant V. parahaemolyticus isolates. The purpose of this study was to determine the frequency of multi‐antibiotic resistance (MAR) in V.

Abstract Soybean meal (SBM) is widely used in shrimp feed agro‐industry as a fish meal (FM) replacement. However, high levels of SBM may compromise animal health as a result of nutrient imbalance.

This paper investigates how the rise in ambient temperature designed according to climate change affects the attachment levels of Escherichia coli O157:H7, O104:H4 and O26 on cress leaves. This study revealed that temperature increase designed according to climate change did not cause any significant change in persistence of pathogens studied here on leaf tissue.

Significance and Functions of Biosensors. Abstract The food industry has inappropriate techniques for process and quality control and requires techniques that can provide information on the physical and chemical properties of food quickly and affordably. Food applications mostly focus on the identification of contaminants, with a few significant analytes, such as sugars, alcohols, amino acids, flavors, and sweeteners, as exceptions.

Schematics of the individual components of the AC@AgNPs active substrate and analyte detection procedure Abstract Malathion is one of the commonly used organophosphate pesticides known to attack the central nervous system, posing a risk to humans and other animals upon exposure. The surface enhanced Raman spectroscopy (SERS) has been identified as an indispensable tool for chemical and biomolecular sensing.

Fatty acid amides of palmitic (PAPY), lauric (LAPY), myristic (MYPY), and decanoic (DEPY) acids inhibited bacteria. Significant inhibition of Listeria and other bacteria increased at higher amide concentrations (10,000–20,000 ppm). LAPY reduced Listeria growth by 1.55 to >5.0 Logs in co‐inoculation assays and by 0.51 to >3.00 Log CFU/g on produce. Abstract Foodborne pathogens are a persistent threat to food and consumer safety.

This study evaluated the effectiveness of a phage cocktail in reducing seven Shiga toxigenic Escherichia coli (STEC) serogroups present in mung bean sprouts, lettuce, and seeds. The phage cocktail was effective at reducing O157:H7 when present in low levels, in combination with chlorinated water, and under refrigeration. The effectiveness of some phages was affected by the specific food matrix even if the targeted bacteria were highly sensitive to the phage.

Summary of the experimental design used to evaluate the effectiveness peroxyacetic acid, liquid buffered vinegar, and cultured dextrose fermentate as potential antimicrobial interventions for raw chicken livers. Salmonella and APC reductions were used as microbiological responses, and objective color as quality indicator.

Abstract Microbial diversity, final concentration of volatiles compounds during fermentation and the characterization and acceptability of chocolates of three cocoa hybrids (PH 9, PH 15 and PH 16) were evaluated. Hanseniaspora uvarum, Pichia kluyveri, Pichia caribbica and Saccharomyces cerevisiae were the predominant yeasts in the three fermentations.

Abstract This research effort aimed at a better understanding of microbial phenomena taking place during time in spontaneous sourdough fermentation for broa, a traditional Portuguese bread. Unlike most microbiological studies of sourdough, viable counts obtained were not limited to Lactobacillus and yeasts, but encompassed also molds, Gram‐negative rods, endospore‐(non)forming Gram‐positive rods and catalase‐positive/negative Gram‐positive cocci.

Abstract Bacterial contamination during slaughtering process is a safety problem and concern for shelf life in meat production. We compare two different slaughter lines, sheep and cattle samples from Iranian slaughterhouse using PCR‐denaturing gradient gel electrophoresis (DGGE) analysis for evaluation the sources of bacterial contaminations. Bacterial diversity was significantly different between and within cattle and sheep slaughter lines.

Abstract 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.

Abstract The effect of oxygen permeability of packaging material on shelf life of minimally processed and passive modified atmosphere packaged pomegranate arils, cv “Wonderful” as well as some quality attributes were investigated. Packaging materials having Oxygen transmission rate (OTR) as low as 125–290 cm3/m2/day were found to provide the gas concentration requirements of 2–5% O2 and 3–10% CO2 for passive modified atmosphere application of fresh fruits and vegetables.

Abstract This literature survey reveals the extended shelf life of foods when subjected to isochoric freeze processing. All other preservation aspects, thermal or non‐thermal, contribute to food preservation as per their specific functionality. From the given set of available food preservation technologies, shelf life extension by way of isochoric freezing works very well to extend the shelf life of fresh agricultural produce, without any weight loss and browning reaction to occur.

Abstract Fresh‐cut fruits and vegetables are still an active area of study despite being a staple of food outlets offering minimally processed foods. These minimally processed foods often have a short shelf life due to enzymatic browning. Active packaging is of current interest as it offers an efficient method to deliver polyphenol oxidase inhibitors onto the surface of foods to suppress browning.

Abstract Lactic acid bacteria (LAB) are used as probiotics to improve animal health and production. This study aimed to characterize and assess three LAB, Ligilactobacillus salivarius 1234C, Ligilactobacillus agilis 1235C and Enterococcus durans 12311C, isolated from chicken, as potential probiotic candidates to improve the production parameters of commercial poultry.

A surplus of unused parts of vegetables (e.g., white cabbage cores and outer leaves) is generated daily by factories of fresh‐cut vegetables. Anaerobic fermentation of these vegetable residues with protease (Sumizyme FP) and Pediococcus pentosaceus did not produced l‐ornithine, however, when eggshell was added to them, large amounts of l‐ornithine were stably produced. These fermented products are sustainable food ingredients with the potential health benefits of l‐ornithine.

Plant growth regulators are a class of physiologically active substances that could modify or regulate basic physiological processes in the plant and defense against abiotic and biotic stresses, including natural plant growth regulators and synthetic ones.

This study aims to describe the metabolic effects of seasonal consumption of red grapes as a rich and natural source of (poly)phenols. Specifically, it focuses on energy metabolism and the biology of the adipose tissue, a key player in the energy balance regulation in mammals. Moreover, it highlights that differences in (poly)phenol composition in one same fruit, resulting from distinct growing conditions, can also affect metabolism.