Research Publications (Food Safety)

In poultry slaughtering, cross-contamination with Salmonella Enteritidis is a constant ongoing challenge. Interaction between food contact surfaces can potentially transfer pathogenic material like feces from carcasses to another one. One approach to break this chain is to modify surfaces that frequently come into contact with the animal during the slaughtering process.

Colorimetry has emerged as a promising option for pathogenic detection. Herein, a novel method based on saltatory rolling circle amplification (SRCA) combined with photosensitization colorimetric assay (SRCA-C) was developed for rapid and sensitive detection of Salmonella in food. The target identification and signal amplification are realized by SRCA to produce a large amount of double-stranded DNA.

Traditional thermal processing often denatures protein, causing loss of active ingredients and nutrients in dairy products, even the formation of 5-hydroxymethylfurfural (5-HMF) and advanced glycation end products (AGEs). In this study, the high hydrostatic pressure (HHP) combined with moderate heat (50 °C) pre-incubation (MHHP) was utilized to explore the alternative processing to reduce the levels of 5-HMF and AGEs in milk.

Honey is an important bee product with its nutritional and medicinal properties. Characterization of different monofloral honey has importance for focusing on honey’s biocomponents and the potential use of its medicinal applications. Although Black cumin (Nigella sativa L.) is a valuable monofloral honey, there are less study about its both chemical and biochemical study in literature.

The effects of sumac, cumin, black pepper and red pepper diethyl ether extracts on the growth of eight foodborne pathogens (FBP) and their biogenic amine (BA) production were investigated in histidine decarboxylase broth. The antimicrobial effect was determined by the minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations. Sumac extract showed the highest antimicrobial activity against FBP.

Recently, frequent outbreaks of foodborne diseases have attracted increasing attention, and how to rapidly detect foodborne pathogens has also become an urgent issue. Herein, we reported the colorimetric sensor based on chitosan-coated magnetic nanoparticles (CS@MNPs) for rapidly broad-spectrum detection of the total bacterial count, whose color change can be visible to the naked eye without any other sophisticated instruments.

This study aimed to develop a combination of immunomagnetic separation (IMS) and real-time PCR (qPCR) techniques to detect and analyze Salmonella spp. (SAL), Listeria monocytogenes (LM), and Escherichia coli O157:H7 (O157: H7) in meat samples quickly and accurately. Bacteria-specific immunomagnetic beads (IMBs) were prepared from carboxyl magnetic beads and affinity-purified polyclonal antibodies using a novel magnetic bead activator.

Deoxynivalenol (DON) is a widely distributed mycotoxin that frequently occurs in various foodstuffs, and poses a health risk to human and animals. Biodegradation of DON to less- or non-toxic substances using naturally existing microorganisms is considered the best approach for DON detoxification. Although various microorganisms capable of detoxifying DON have been reported; however, such studies on probiotic strains are scarce.

With its ability to easily infect each step of food production chain, Salmonella spp. stands as one of the most important foodborne pathogens which impose threats against economy and human health by creating high morbidity and mortality, worldwide.

The effect of low-temperature plasma generated at atmospheric pressure was studied in term of reduction of bacterial contamination and influence on nutritional characteristics of allspice (Pimenta dioica). The low-temperature plasma was generated in ambient air using Diffuse Coplanar Surface Barrier Discharge (DCSBD). The bacterial species inoculated on the surface of samples were reduced in dependence on exposure time.

The aim of the study was to assess the antibacterial properties of bioactive compounds released during the fermentation of goat’s milk by selected bacterial strains that are part of the kefir grain microflora. The material used in the experiments was kefir grain microflora (Lactobacillus kefiranofaciens subsp.

Salmonella is a major cause of foodborne illness throughout the world and has resulted in a serious of public health issues over the past decades. The conventional culture methods for Salmonella detection are laborious and time-consuming; thus a variety of new methods have been developed to enable rapid detection.