Research Publications (Food Safety)

Regardless of temperature, more viable O157:H7 cells were transferred from moist biofilms on TPU surfaces to beef. At 25°C, biofilm formed by Pseudomonas aeruginosa and Comamonas korensis exhibited the lowest O157:H7 transfer to beef. At 10°C, none of the multispecies biofilms affected the number of O157:H7 transfers to beef. Through enrichment, Escherichia coli O157:H7 was recovered from multispecies biofilms.

Processing of apple juice supplemented with cinnamon essential oils in three different concentrations and processed by pulsed electric field by increased treatment time provided inactivation of endogenous and pathogenic bacteria without adversely affecting the physical, and bioactive properties with an increase in ΔH in thermal properties.

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.

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.

Journal of Food Safety, EarlyView.

Journal of Food Safety, EarlyView. High hydrostatic pressure (HHP) is a nonthermal processing technology that can maintain the original color, flavor and nutritional components of food during preservation. In this study, the mechanism of HHP to inactivate Escherichia coli O157:H7 was studied and clarified. Along with the increase of treatment pressure, the total number of viable bacteria decreased significantly (p < 0.05).

Journal of Food Safety, EarlyView. Foodborne illness outbreaks caused by consuming cantaloupe melon contaminated with Salmonella spp. and Escherichia coli O157:H7 are recurrent. The objective of this work was to investigate the antimicrobial effect of the combination of chitosan (Q) and extracellular metabolites of Pediococcus pentosaceus CM175 (EmPp) on the surface of cantaloupe against E.

Journal of Food Safety, Volume 41, Issue 6, December 2021.

Journal of Food Safety, EarlyView. Salmonella spp. and Escherichia coli are well tolerant of freezing.

Journal of Food Safety, EarlyView. Salmonella spp. and Escherichia coli are well tolerant of freezing.

Journal of Food Safety, EarlyView. The objective of this study was to investigate the effect of dielectric-barrier discharges plasma (DBDP) treatment against Escherichia coli O157:H7 and Staphylococcus aureus in different types of food matrix. Dried julienned squid (DS), squid powder (SP), beef jerky (BJ), and beef powder (BP) were inoculated with E. coli O157:H7 or S. aureus and treated with DBDP. The treatment voltage varied at 6.11, 9.25, and 11.86 kV.

The incidence of foodborne diseases has continuingly increased over the years and resulted in public health problem globally. Enterohemorrhagic Escherichia coli O157:H7 (E. coli O157:H7) is a human pathogen that causes diarrhea and hemorrhagic colitis. E. coli O157:H7 can be found in various foods. It is important to detect this foodborne pathogen to provide safe food supply.

Pathogenic bacterial contamination is a serious problem for the food industry and in public health. Rapid, accurate and affordable testing for pathogenic bacterial strains is desirable. In this study, a competition visual antigen macroarray (CVAM) for rapid detection of Escherichia coli O157:H7 (E. coli O157:H7) has been developed. This array was able to utilize an HRP‐labeled anti‐E. coli O157:H7 MAb at a concentration of 1:20000 while having a similar sensitivity of 10 5 CFU/ml for E.

A novel, label‐free, bidirectional lateral flow immunoassay strip that detected E. coli O157:H7 in food was developed, and it has good specificity, sensitivity, stability, and practicality. The low‐cost and low‐difficulty development of the strip rapid detection technology, which requires neither nano‐labeling materials nor heavily relies on antibodies, may be easier to realize commercialization.

Escherichia coli O157:H7 entered into the Viable but Non Culturable (VBNC) state under salinity stress of 10 and 30% during production of salted silver carp. VBNC E. coli O157:H7 induced by NaCl stress during salted fish production continued to express its pathogenic genes of stx1, stx2, eae and hly. Abstract Many bacteria including Escherichia coli can enter into the viable but non‐culturable (VBNC) state under unfavorable condition. This study investigated the fate of E.

A microfluidic device was applied to enumerate Escherichia coli O157:H7 cells in lettuce and beef samples. E. coli O157:H7 inoculated in lettuce and beef were collected with high efficiency by using filtration or two‐step centrifugation. This method could quantify target microbial cells within 1 hr. Abstract Quality assurance is one of the fundamental ways of preventing infections from foodborne pathogens such as Escherichia coli O157:H7, which produces a deadly toxin.

Efficacy of N‐Halamine on Foodborne Pathogens Abstract A major concern of the cattle industry is cross‐contamination of meat with pathogens. Cattle are exposed to fecal material, mud, and other contaminants which harbor pathogens that can be shed onto meat and meat processing equipment. Due to increased chances of meat contamination during processing, new antimicrobial formulations for carcass washing before hide removal needs to be identified and tested.

PDT is an emerging new antimicrobial technology, which uses a combination of photosensitizers and light. This study, for the first time, demonstrated that ERY (Red No. 3)‐mediated PDT can be an alternative antimicrobial treatment strategy to the conventional treatments used in tomato juice. Abstract The objectives of this study were to evaluate the efficacy of erythrosine B (ERY, Red No.

Prolonged exposure of foodborne pathogens (Salmonella Enteritidis [SE], Escherichia coli O157:H7 [EC], and Listeria monocytogenes [LM]) to acid, salt, and cold stress alters their antibiotic resistance. However, the effect of acid, salt, and cold stress on bacterial antibiotic resistance depend on both the bacterial species and the specific antibiotic.

Fresh‐cut apples were dip‐coated in antimicrobial/antibrowning solutions. The developed solutions had the dual effectiveness of both controlling browning and reducing pathogenic bacterial populations, which maintained the fresh‐like appearance and texture of apple slices for 35 days and reduced populations of Salmonella to undetectable levels (<1 log) without growth throughout the storage at 4°C.

Process lethality during a 5 min resting period for E. coli O157 C37 and J3, and E. coli AW1.7 in patties cooked to 71°C. F2, single‐sided cooking with flipping twice; F3, single‐sided cooking with flipping three times; D, double‐sided cooking. Abstract This study assessed the adequacy of the current cooking recommendations in relation to heat resistant Escherichia coli by evaluating eight potentially heat resistant E. coli strains (four generic and four E. coli O157:H7) along with AW1.7.

The apple‐, carrot‐, and hibiscus‐based edible films containing carvacrol and cinnamaldehyde showed antimicrobial effects against Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags. All three types of 3% carvacrol‐containing films reduced E. coli O157:H7 population by about 5 log CFU/g at day 0. The 1.5% carvacrol‐containing films reduced E. coli O157:H7 population by 1–4 logs CFU/g at day 7.

The combined effect of the 222‐nm krypton‐chlorine (KrCl) excilamp and ohmic heating for the inactivation of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Escherichia coli O157:H7 in apple juice was investigated in this study. When ohmic heating and a KrCl excilamp were applied to apple juice simultaneously, the reduction level of E.

Sand filter‐UV‐C treatment for irrigation water. Abstract Surface irrigation water is a food safety risk due to susceptibility to contamination and varying turbidity that affects chlorination efficacy. Effectiveness of a combined high‐throughput, commercially available sand filter and UV‐C system to inactivate Escherichia coli (K12, and attenuated O157:H7) in simulated irrigation water of varying turbidity and actual irrigation water was investigated.

Bacteriophages are a potential agent for the biocontrol of Shiga toxin‐producing Escherichia coli in milk. Stability and activity of bacteriophages may increase the safety of dairy products. Additionally, phages can successfully reduce bacterial biofilm on the food processing surface. Abstract Shiga toxin‐producing Escherichia coli is a common foodborne pathogen which transmission includes dairy products.