Research Publications (Food Safety)

Publication date: Available online 27 February 2017


Author(s): Xiaolei Xie, Yachen Hu, Yaohui Xu, Kequan Yin, Yang Li, Yun Chen, Jie Xia, Lijuan Xu, Zijian Liu, Shizhong Geng, Qiuchun Li, Xinan Jiao, Xiang Chen, Zhiming Pan

Publication date: Available online 24 February 2017


Author(s): Jing Qiao, Qiang Zhang, Walid Q. Alali, Jiawei Wang, Lingyuan Meng, Yingping Xiao, Hua Yang, Sheng Chen, Shenghui Cui, Baowei Yang

Publication date: July 2017
Source:LWT - Food Science and Technology, Volume 80

Author(s): Ayşe Avcı, Arzu Çağrı-Mehmetoğlu, Dilek Arslan

Abstract

Salmonella Enteritidis (SE) prevalence in eggs is a major concern to the egg industry. Some research has shown that egg sweating can increase Salmonella penetration into egg contents when refrigerated eggs are moved to a warmer temperature. This occurs when eggs are tempered before wash, to minimize thermal cracks. The effect of egg sweating on SE penetration into shell eggs over a 6 week storage period at 4° C was assessed. A 2 × 2 factorial of SE inoculation and egg sweating was utilized.

This study evaluated the effectiveness of bacteriophage treatment for reducing Salmonella attachment and biofilms on hard surfaces. Bacteriophages (n = 6) were selected for bacteriophage treatment based on host ranges against Salmonella isolates (n = 10) obtained from rendering plants. The effectiveness of bacteriophage treatment (104–108 PFU/mL) was initially evaluated against strong Salmonella biofilm formers in 96-well microplate.

Abstract

Publication date: July 2017
, Volume 77

Author(s): Pitirat Klintham, Sasitorn Tongchitpakdee, Wannee Chinsirikul, Warapa Mahakarnchanakul

Publication date: March 2017
, Volume 100, Issue 3

Author(s): Fernando Dueñas, Dácil Rivera, Viviana Toledo, Rodolfo Tardone, Luis P. Hervé-Claude, Christopher Hamilton-West, Andrea I. Moreno Switt

Publication date: August 2017
, Volume 65

Author(s): Sang-Jo Kwon, Yoonjee Chang, Jaejoon Han

The current study investigated the effect of environmental stressors (i.e., weather changes) on Salmonella shedding in free-range production systems and the correlations with behavioral and physiological measures (i.e., fecal glucocorticoid metabolites). This involved longitudinal and point-in-time surveys of Salmonella shedding and environmental contamination on four commercial free-range layer farms. The shedding of Salmonella was variable across free-range farms and in different seasons.

Salmonella is recognized as one of the most important foodborne bacteria and has wide health and socioeconomic impacts worldwide. Fresh pork meat is one of the main sources of Salmonella, and efficient and fast methods for detection are therefore necessary. Current methods for Salmonella detection in fresh meat usually include >16 h of culture enrichment, in a few cases <12 h, thus requiring at least two working shifts.

Human enteric pathogens, such as Salmonella spp. and verotoxigenic Escherichia coli, are increasingly recognized as causes of gastroenteritis outbreaks associated with the consumption of fruits and vegetables. Persistence in plants represents an important part of the life cycle of these pathogens. The identification of the full complement of Salmonella genes involved in the colonization of the model plant (tomato) was carried out using transposon insertion sequencing analysis.

The aim of this study was to elucidate the antibacterial mechanism of 405 ± 5-nm light-emitting diode (LED) illumination against Salmonella at 4°C in phosphate-buffered saline (PBS) by determining endogenous coproporphyrin content, DNA oxidation, damage to membrane function, and morphological change. Gene expression levels, including of oxyR, recA, rpoS, sodA, and soxR, were also examined to understand the response of Salmonella to LED illumination.

Food-borne infections cause huge economic and human life losses. Listeria monocytogenes and Salmonella enterica serovar Enteritidis are among the top ranking pathogens causing such losses. Control of such infecti...

Salmonella-contaminated foods, especially poultry-derived foods (eggs, chicken meat), are the major source of salmonellosis. Not only in the European Union (EU), but also in the United States, Japan, and other countries, has salmonellosis been an issue of concern for food safety control agencies. In 2005, EU regulation 1003/2005 set a target for the control and reduction of five target Salmonella enterica serovars—S. Typhimurium, S. Enteritidis, S. Infantis, S. Hadar, and S.

Abstract

Publication date: July 2017
, Volume 77

Author(s): Xiao Fei, Xiao He, Rongxian Guo, Chao Yin, Haopeng Geng, Kaiyue Wu, Kequan Yin, Shizhong Geng, Zhiming Pan, Qiuchun Li, Xinan Jiao

Salmonella is one of major causes of foodborne outbreaks globally. This study was conducted to estimate the prevalence, typing and antibiotic susceptibilities of Salmonella enterica se...

Publication date: August 2017
, Volume 65

Author(s): Alyzza Marie B. Calayag, Phyllis Anne P. Paclibare, Pauline Dianne M. Santos, Corinne Aimee C. Bautista, Windell L. Rivera

Abstract

Abstract

Publication date: Available online 6 February 2017


Author(s): Kavita Walia, Hector Argüello, Helen Lynch, Jim Grant, Finola C. Leonard, Peadar G. Lawlor, Gillian E. Gardiner, Geraldine Duffy

Publication date: July 2017
, Volume 77

Author(s): Ana Graça, David Santo, Célia Quintas, Carla Nunes

Publication date: August 2017
, Volume 65

Author(s): Kang Li, Gitte Petersen, Lisa Barco, Kristian Hvidtfeldt, Liping Liu, Anders Dalsgaard