Research Publications (Food Safety)

CP delayed the browning of bamboo shoots by reducing PPO activity. CP triggered the oxidative response. Different CP conditions had different impacts on enzyme activities. CP at 20 kV was suitable for fresh‐cut bamboo shoots. Summary Cold plasma (CP) is a promising technology for fresh‐cut fruits and vegetables.

Overview of foodborne pathogens' detection and occurrence in minimally processed vegetables (MPV). Summary The increased consumption of minimally processed vegetables (MPV) in various countries is related to the continued interest of consumers in seeking practical and healthy food items. Due to multiple processing steps, MPV can be contaminated by several foodborne pathogens that pose significant health risks to consumers.

Food loss during postharvest storage is not just an economic problem but also forms a major threat to global food security. Fruits and vegetables especially are susceptible to spoilage and quality loss. One of the most important crops worldwide is tomato (Solanum lycopersicum), with approximately 180.8 million tons of tomato fruits being produced each year (León-García et al. 2017; Meng et al. 2022).

Arsenic and its inorganic compounds affect numerous organs and systemic functions, such as the nervous and hematopoietic systems, liver, kidneys, and skin. Despite a large number of studies on arsenic toxicity, rare reports have investigated the leukopenia incidence in workers exposed to arsenic. In workplaces, the main source of workers’ exposure is the contaminated air by the inorganic arsenic in mines, arsenic or copper smelter industries, and chemical factories.

Abstract A wide range of active agents, synthetic and natural agents such as essential oils, chitosan and polyphneols consisting of curcumin, gallic acid, anthocyanins, and catechins have been used in order to develop antimicrobial packaging systems, and among them, natural polyphenolic compounds, specially curcumin (Cur) has great potential due to effective biological activities in developing food packaging material.

Mycotoxins have the potential to increase the risk of airway or intestinal infection due to their effects on epithelial integrity and function. The bacterium Streptococcus suis (S. suis) is often carried in pigs and can cause outbreaks of invasive disease, leading to sepsis and meningitis in postweaning piglets. In this study, we tested the effect of two Fusarium mycotoxins (deoxynivalenol (DON) and T-2) on the integrity of the intestinal epithelium and their interaction with S. suis.

Minimally processed products are highly convenient, and fresh-cut fruits coated with the synbiotic film have many advantages. This study investigated the film-forming components and preservation ability of Da Xanh pomelo and Thai jackfruit fresh-cut by synbiotic pectin film. The results showed that PA70 film combined with 1.5% FOS (fructooligosaccharides) had the highest number of viable cells of L. plantarum after 30 days of storage at 5 °C.

Bacterial persistence through retarded growth rate could seriously threaten food safety; however, its relevance in the food field still today remains underestimated. The present study provides new insights on the impact that this specific type of defence strategy can have on food safety using Listeria monocytogenes as a study model. Summary Persistent bacteria are subset of cells capable of surviving bactericidal treatments longer.

Abstract

Abstract According to Article 12 of Regulation (EC) No 396/2005, EFSA has reviewed the maximum residue levels (MRLs) currently established at European level for the pesticide active substance difenoconazole.

Background Lead (Pb) content in lipsticks and potential life-long exposure of which might cause severe effects in consumers are an important concern for public. Thus, studies emphasize that lead exposure has no safe levels. Methods From 10 different brands, in total, 25 solid, gloss and creamy lipsticks are deployed from Turkish markets that are also categorized in two different price ranges.

Applied and Environmental Microbiology, Ahead of Print.

by Eun Jeong Won, Yu Jeong Lee, Moon-Ju Kim, Tae-Jong Kim, Hong-Joon Shin, Tae-Ok Kim, Yong-Soo Kwon

Staphylococcus aureus is a significant cause of foodborne illness in China. Our investigation concentrated on the genetic characterization of foodborne S. aureus identified during unannounced inspections conducted in Suzhou from 2012 to 2021. Dominant clones included clonal complex (CC) 1, CC398, CC188, and CC7, with CC398 notably increasing in 2020–2021. The isolates commonly contained 1–3 plasmids, with rep5a (48.55%) and rep16 (44.51%) predominating.

Abstract

Pretreatment of live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182 reduces Salmonella typhimurium infection. Live and heat‐killed L. plantarum MWFLp‐182 provides a defence mechanism against Salmonella infection by modulating different key KEGG enrichment pathways. Heat‐killed L. plantarum MWFLp‐182 also plays an effective role in reducing intestinal inflammation and preventing infection. The effects of both live and heat‐killed states of Lactiplantibacillus plantarum MWFLp‐182 (L.