Research Publications (Food Safety)

The graphical abstract presents a detailed analysis of data from the RASFF concerning herbs and spices. On the left, various herbs and spices are depicted, representing the subjects of the notifications. Below this, a pie chart categorizes the types of RASFF notifications, with border rejections constituting the majority. On the right, the graphic lists the top 10 notifying countries, countries of origin, and notified products, with chili being the most frequently reported product.

Decontamination of egg‐associated pathogens using plasma‐activated water and plasma‐activated hydrogen peroxide, along with examining their characteristics and effects on egg quality. Abstract This study investigated the effectiveness of plasma‐activated water (PAW) and plasma‐activated hydrogen peroxide (PAHP) in reducing egg‐associated pathogens.

The study compared the effects of the flow regimes (laminar, transitional, and turbulent), treatment time, and the volume of water and plasma‐activated water bubbles circulation on the inactivation of the mixed‐species biofilms of Salmonella Typhimurium and Aeromonas australiensis grown on the inner surfaces of the polyvinyl chloride pipes. Abstract Biofilm formation in broiler drinking water systems is a public health concern.

Validation of traditional crust pepperoni pizza baking process. Abstract The objective of this study was to validate a simulated commercial baking process for traditional crust pepperoni pizza to inactivate Salmonella when contamination was introduced through inoculated flour and pepperoni slices.

This study determined the impact of food residues on the recovery of Listeria monocytogenes and Salmonella Typhimurium from stainless steel surfaces. Results show that food residue types tested in the present study had differentially impacted the recovery of L. monocytogenes and Salmonella during environmental monitoring. Abstract This study evaluated the impact of different food residues on the recovery of Listeria monocytogenes and Salmonella Typhimurium from stainless steel surfaces.

Combined antibacterial effect of Origanum essential oils and antibiotics against multiresistant foodborne Salmonella in Morocco. Abstract The present study aims to assess the antibacterial activity of endemic Moroccan Origanum essential oils (Origanum elongatum and Origanum compactum) alone and in association with antibiotics against multidrug resistant foodborne Salmonella. The well diffusion and microdilution procedures were used to evaluate the antibacterial activity.

We demonstrated for the first time that Salmonella enterica Typhimurium can form dry surface biofilms (DSB) on surfaces. Mean reduction in viable cells recovered from Salmonella Typhimurium DSB following treatment with water (A and C) or the most efficacious disinfectant formulation (B and D) tested from a panel of candidates, with or without a subsequent wiping step. Contact times used were as per manufacturer's instructions.

The study determined the occurrence and molecular characteristics of virulence and antimicrobial resistance genes in Salmonella strains from chickens sampled at the informal market in Gauteng province, South Africa. Human consumers of chickens contaminated with virulent and AMR gene‐carrying Salmonella pose a risk of salmonellosis with therapeutic implications in South Africa.

Gaseous ozone treatment, recovery and counting of microbial cells inoculated on stainless steel. Abstract The aim of this work was to evaluate the resistance of two pathogenic bacteria (Listeria monocytogenes and Salmonella enterica subsp. enterica serotype Senftenberg), and three airborne food‐spoiling filamentous fungi (Hyphopichia burtonii, Penicillium nordicum, and Aspergillus brasiliensis ATCC 16404) to gaseous ozone on stainless steel.

Effect of inoculation protocol on thermal inactivation of Salmonella spp. Abstract The laboratory inoculation techniques should ideally mimic the real‐life environment to reliably estimate the decimal reduction time (D‐value) of bacteria for process validation. This study aims at investigating the influence of the inoculation method on the D‐value of Salmonella in black pepper powder.

Milk tea consumption and microbial contamination: A survey and analysis. Abstract The assurance of food safety is paramount, especially concerning ready‐to‐drink products like milk tea. This research sought to gauge the safety perceptions of both student and office worker demographics towards this beverage using a combination of direct and online surveys. The data reveals that 84.6% of respondents express significant concerns about hygiene and safety standards within milk tea consumption.

The principle of phage T102‐mediated phagomagnetic separation combined with the qPCR assay for Salmonella detection. Abstract Salmonella Enteritidis (SE) and Salmonella Typhimurium (ST) are the most commonly reported serotypes detected for the occurrence of Salmonellosis through foodborne transmission in recent years.

Low‐energy x‐rays can be used to reduce the number of pathogenic microorganisms in fresh produce, but the efficacy of this process against internalized bacteria in leafy greens has not yet been reported. Low‐energy x‐ray irradiation at 1.5 kGy reduced the internalized pathogens by an average of 4.86 log CFU/g in iceberg lettuce without affecting product quality.

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.

Journal of Food Safety, EarlyView. Cross-contamination in the poultry slaughtering process can lead to thespread of zoonotic bacteria like Salmonellaenterica. Surfaces of equiptment may facilitate contamination of carcasses due to bacterial adherence and transfer.

Journal of Food Safety, EarlyView. Salmonella enteric serovar Typhimurium is one of the causative agents for non-typhoidal salmonellosis which is highly associated with the consumption animal products such as eggs, pork, and poultry. Phytochemicals present in plant extracts were reported to improve food safety by inhibiting the growth of foodborne pathogens.

Journal of Food Safety, EarlyView. Outbreaks of Salmonellosis have been traced to contaminated tomato. The produce production environment poses a risk for Salmonella contamination; however, little is known about the effects of pest management practices on Salmonella during production. The study objective was to evaluate pesticide application on the inactivation of Salmonella on tomato leaves.

Journal of Food Safety, EarlyView. This study evaluated the effect of the transcriptional regulator RpoS on bacterial survival, tolerance to simulated gastrointestinal conditions, and the expression of stress resistance genes in wild-type (WT) and rpoS-deletion (ΔrpoS) Salmonella Enteritidis CICC 21482 in low water activity (Aw) foods at 24 hr of drying and 7 days of storage.

Journal of Food Safety, EarlyView. The microbial safety of produce continues to be a real concern. The objective of this study was to investigate the efficacy of high intensity short time pulsed light (PL) application on survival of Salmonella in packaged cherry tomato. Treatment effects on reduction of native microbiota and quality were also evaluated.

Journal of Food Safety, EarlyView. Salmonella enterica serotype Enteritidis (SE) is a primary pathogen that causes foodborne diseases in humans. Although whole-genome sequencing (WGS) -based typing analyses have been increasingly used to investigate food-poisoning outbreaks, they are rarely applied to the epidemiology of multiple Salmonella outbreaks in Sichuan, China.

Journal of Food Safety, EarlyView. The increasing incidence of foodborne illnesses worldwide has become an economic and public health problem. In order to reduce the risks associated with food safety, the Normative Instruction n° 79, 2018, modified the inspection of jowl in pork slaughterhouses in Brazil and requires the submission to validated treatments such as heat or other methods approved.

Journal of Food Safety, EarlyView. Non-typhoidal Salmonella serotypes continue to be major food safety and public health threats worldwide. In the era of emerging antimicrobial resistance, it is imperative to search for alternative strategies of infection control. Present study deals with passive protection of young chicks using polyclonal egg yolk antibodies (IgY).

Journal of Food Safety, EarlyView. Although the intestinal lumen is a significant way to enter pathogens such as Salmonella, they face a dense microbiota in the gut lumen. This community confers health benefits. Probiotics enhance the colonization resistance and direct inhibition of pathogens, which are essential in reducing the incidence and duration of gastroenteritis and histopathological complications of enteric pathogens.

Journal of Food Safety, EarlyView. Engineered nanoparticles have been explored for their potential to serve as additives to foods, their packages, and contact surfaces because they are stable in a wide range of harsh environments and display inherent antimicrobial properties.

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.