Research Publications (Food Safety)

Wang, Xiwen et al. Cronobacter sakazakii is an emerging pathogen that causes severe and life-threatening conditions including meningitis, bacteremia, and necrotizing enterocolitis. An animal model study for extrapolation of C. sakazakii infection can provide a better understanding of pathogenesis. However, methods for real-time monitoring of the course of C. sakazakii infection in living animals have been lacking. We developed a bioluminescent C.

Tîrziu, Emil et al. The purpose of this study was to investigate the occurrence of Salmonella in raw chicken meat samples collected at the Romanian seaside and to evaluate the antimicrobial susceptibility of the isolates. In 2012, 317 chicken meat samples from slaughterhouses (n = 289) and retail markets (n = 28) were evaluated.

Park, Yoen Ju et al. Biofilms are a mixture of bacteria and extracellular products secreted by bacterial cells and are of great concern to the food industry because they offer physical, mechanical, and biological protection to bacterial cells.

Tey, Yao Hsien et al. The occurrence of Vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio cholerae in a total of 72 samples from six aquaculture ponds for groupers, milk fish, and tilapia in southern Taiwan was examined by the membrane filtration and colony hybridization method. The halophilic V. parahaemolyticus was only recovered in seawater ponds, with a high isolation frequency of 86.1% and a mean density of 2.6 log CFU/g. V.

King, Amanda M. et al. Organic acids and sodium nitrite have long been shown to provide antimicrobial activity during chilling of cured meat products. However, neither purified organic acids nor NaNO2 is permitted in products labeled natural and both are generally avoided in clean-label formulations; efficacy of their replacement is not well understood.

Ceylan, Erdogan et al. Pediococcus acidilactici ATCC 8042 and Enterococcus faecium NRRL B-2354 were investigated as potential surrogates for Salmonella serovars using thermal death time kinetics in products such as dry pet foods. The D-values of P. acidilactici ATCC 8042, E.

Porto-Fett, Anna C. S. et al. We evaluated the efficacy of potassium levulinate (KLEV; 0.0, 1.0, 1.5, and 2.0%) with and without a blend of potassium propionate (0.1%) and potassium diacetate (0.1%) (KPD) versus a blend of potassium lactate (1.8%) and sodium diacetate (0.125%) (KLD) for inhibiting Listeria monocytogenes on commercially prepared, uncured turkey breast during refrigerated storage.

Luo, Ke et al. This study was conducted to develop a predictive model to estimate the growth of Listeria monocytogenes on fresh pork during storage at constant temperatures (5, 10, 15, 20, 25, 30, and 35°C). The Baranyi model was fitted to growth data (log CFU per gram) to calculate the specific growth rate (SGR) and lag time (LT) with a high coefficient of determination (R2 > 0.98). As expected, SGR increased with a decline in LT with rising temperatures in all samples.

Barlow, Robert S. et al. Antimicrobial agents are used in cattle production systems for the prevention and control of bacteria associated with diseases. Australia is the world's third largest exporter of beef; however, this country does not have an ongoing surveillance system for antimicrobial resistance (AMR) in cattle or in foods derived from these animals.

Anderson, Kimberly M. et al. PCR-based typing methods, such as repetitive sequence–based PCR (rep-PCR), may facilitate the identification of Shiga toxin–producing Escherichia coli (STEC) by serving as screening methods to reduce the number of isolates to be processed for further confirmation.

Paoli, George C. et al. Shiga toxin–producing E. coli (STEC) is an important group of foodborne pathogens in the United States and worldwide. Nearly half of STEC-induced diarrheal disease in the United States is caused by serotype O157:H7, while non-O157 STEC account for the remaining illnesses. Thus, the U.S.

Ulbrich, Carson J. et al. The efficacy of chemical antimicrobials for controlling Escherichia coli O157:H7 and Salmonella during production of marinated nonintact beef products was evaluated using nonpathogenic surrogates. Boneless beef strip loins were inoculated with either approximately 5.8 or 1.9 log CFU/cm2 (high and low inoculation levels, respectively) of nonpathogenic rifampin-resistant E. coli.

Ng, Kamela Charmaine S. et al. Food poisoning outbreaks and livestock mortalities caused by Salmonella enterica are widespread in the Philippines, with hogs being the most commonly recognized carriers of the pathogen. To prevent and control the occurrence of S. enterica infection in the country, methods were used in this study to isolate and rapidly detect, differentiate, and characterize S.

Annous, Bassam A. et al. Foodborne outbreaks have been associated with the consumption of fresh sprouted beans. The sprouting conditions of mung bean seeds provide optimal conditions of temperature and relative humidity for any potential pathogenic contaminant on the seeds to grow. The lack of a kill step postsprouting is a major safety concern. Thus, the use of a kill step on the seeds prior to a sprouting step would enhance the safety of fresh sprouts.

Publication date: Available online 7 May 2015

Author(s): R. Pyz-Łukasik , W. Paszkiewicz , M.R. Tatara , P. Brodzki , Z. Bełkot

Publication date: 12 June 2015
, Volume 177, Issues 3–4
Author(s): Tao He , Yang Wang , Minyi Qian , Congming Wu

Publication date: 12 June 2015
, Volume 177, Issues 3–4
Author(s): Sarah Wendlandt , Kristina Kadlec , Andrea T. Feßler , Stefan Schwarz

This study aimed to evaluate the effect of gelatin–alginate film containing 1.5% oregano essential oil (OEO) on the shelf life of rainbow trout (Oncorhynchus mykiss) slices during refrigerated storage over a period of 15 days. The blend film was prepared at 75% fish gelatin to 25% sodium alginate ratio and OEO was added to the film formulation.

Elías Barquero-Calvo, Ricardo Mora-Cartín, Vilma Arce-Gorvel, Juana L. de Diego, Carlos Chacón-Díaz, Esteban Chaves-Olarte, Caterina Guzmán-Verri, Andre G. Buret, Jean-Pierre Gorvel, Edgardo Moreno

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

The objective of this work was to study the effect of high hydrostatic pressure combined with moderate heat to inactivate pressure-resistant bacteria in water-boiled salted duck meatWBSDM), and to establish suitable procedures to improve the quality of WBSDM. The conditions (300 MPa/60 °C, 400 MPa/60 °C, and 500 MPa/50 °C) effectively inactivated the pressure-resistant bacteria (Bacillus cereus and Staphylococcus warneri) in WBSDM. Although more pressure-resistant than S.

This study evaluated the efficacy of individual treatmentsthermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and spoilage microorganisms (total bacterial counts [TBC], Enterobacteriaceae, Pseudomonas spp., and yeast and mold counts [YMC]) on fresh-cut kale.

The presence and species diversity of staphylococci in 250 ground beef and lamb meat samples obtained from DiyarbakirTurkey were investigated. The presence of the 16S rRNA gene, mecA, nuc, pvl, and femA was analyzed by multiplex PCR. Pheno- and genotypic antibiotic resistance profiles of 208 staphylococci isolates were established. Of the ground beef and ground lamb samples, 86.4% and 62.4% were positive for staphylococci, respectively. Staphylococcus aureus, S. saprophyticus, S. hominis, S.

In the Mediterranean areasalted and dried roe from the gray Mugil cephalus “bottarga” represent a speciality food with great commercial value. Bottarga is currently produced by a traditional handmade process and, the risk of human bacterial contamination during its manufacturing is still unknown; in this perspective the foodborne pathogen Staphylococcus aureus could potentially contaminate this product due to poor sanitation or bad handling during processing.

Publication date: 3 August 2015
, Volume 206
Author(s): Il-Hoon Cho , Arun Bhunia , Joseph Irudayaraj