Research Publications (Food Safety)

Salmonella enterica is well-known for its ability to survive and persist in low-moisture environments.

Fish oil inclusion into a dry pet food provides a source of long-chain omega-3 fatty acids. Polyunsaturated fatty acids (PUFA) in fish oil have antibacterial activity against various foodborne pathogens such as Salmonella and pathogenic Escherichia coli. The purpose of this study was to determine the effect of temperature applied to dry pet food kibbles on the antimicrobial activity of Menhaden fish oil against Salmonella spp.

Beef is rich in various nutrients while easily spoils due to contamination by pathogens, thus it is of great significance to develop a bactericidal method to inactivate meat-borne pathogens and meanwhile maintain the freshness of beef.

Foodborne Salmonellosis is commonly associated with poultry and poultry products necessitating continued development of pre- and post-harvest food safety interventions and risk management strategies. Evaluating technologies and strategies is limited by availability of cost-effective, rapid laboratory methods.

Salmonella continues to be a significant cause of foodborne illnesses in human medicine. The Centers for Disease Control and Prevention reported Salmonella as the second leading cause of foodborne illness in the United States, and the leading cause of both hospitalizations and deaths. Salmonella enterica 4,[5],12:i:- (STM) is a monophasic variant of S. Typhimurium and it is an emerging threat to both human and animal health.

Meat contamination by Salmonella enterica is a serious public health concern. Available studies have suggested that biofilm formation at processing plants and the contaminated contact surfaces might contribute to meat contamination.

The object of this study was to examine non-thermal treatments to reduce foodborne pathogens in raw beef. Foodborne-illness pathogens were inoculated in the raw beef.

In this study, we evaluated the microbial contamination status of cold dishes consumed by residents of Jilin Province and investigated to determine the incidence of four pathogenic bacteria in cold dishes. A total of 300 samples of cold dishes including meat, vegetable and mixed products, were collected from three different purchasing places: supermarkets, farmers' markets and mobile vendors.

Author(s): Mahmoud Elafify, Wageh Sobhy Darwish, Marwa El-Toukhy, Basma M. Badawy, Rehab E. Mohamed, Radwa Reda Shata The present study aimed at investigation of the prevalence and antimicrobial susceptibility of Salmonella spp. in the retailed dairies in Egypt.

Author(s): Iolanda Nicolau-Lapeña, Pilar Colás-Medà, Inmaculada Viñas, Isabel Alegre Following the market trends, the consumption of fresh and cold-pressed juice in Europe is increasing. However, a primary concern – particularly in apple juice – is the related outbreaks caused by food-borne pathogens.

Author(s): J. Ortiz-Solà, P. Colás-Medà, I. Nicolau-Lapeña, I. Alegre, M. Abadias, I. Viñas Fresh fruits, especially strawberries, are usually consumed raw without any step to ensure their food safety. Salmonella enterica is one of the most important etiologic agents for foodborne diseases throughout the world and its ability to respond to some stress responses makes it even more dangerous. In the present investigation, we study the survival of S.

Author(s): Gayani Weerasooriya, Samiullah Khan, Kapil K. Chousalkar, Andrea R. McWhorter Campylobacter jejuni and Salmonella Typhimurium are major foodborne pathogens that cause gastrointestinal infections in humans. Humans can acquire either bacterial species through the consumption of contaminated poultry meat.

Introduction. Salmonella enterica serovar Typhi (S. Typhi) is the etiological agent of typhoid fever. To establish an infection in the human host, this pathogen must survive the presence of bile salts in the gut and gallbladder.

With the rapid emergence of plasmid-mediated colistin resistance gene mcr-1, the increased resistance of Salmonella has attracted extensive attention. This study reports on 11 multidrug-resistant Salmonella enterica serovar Typhimurium strains harboring mcr-1 in China. They all presented resistance to colistin, and additionally, one that was isolated from a child’s stool sample was also resistant to ceftriaxone and azithromycin.

Author(s): Banu Sezer, Emine Kübra Tayyarcan, Ismail Hakki Boyaci The physicochemical quality and the effectiveness of antimicrobial activity against Salmonella and phage stability of dip-coated strawberries were investigated in this study by using bacteriophage cocktail with four different biopolymers for a period of 5 day at +4°Ϲ.

Author(s): Yunge Liu, Yimin Zhang, Lixian Zhu, Lebao Niu, Xin Luo, Pengcheng Dong The development of the stationary-phase, low-pH-inducible acid tolerance response (ATR) in the Salmonella contaminant of beef during the processing arises food safety concerns, because it may evoke bacterial coping mechanisms against bactericidal insults and alter gene expression that contribute to pathogen virulence.

Author(s): Jing-Guo Xu, Hui-Xue Hu, Bei-Zhong Han, Jing-Yu Chen Foodborne pathogens tend to live in mixed-species biofilms with resident flora in the food industry, likely posing a higher risk of pathogen contamination due to the strong biofilm formation and disinfectant resistance.

Author(s): John G. Bruno A simpler visible colorimetric and less expensive syringe enzymatic filter-based assay (SEFA) utilizing proven anti-Salmonella DNA aptamers is described which is based on a similar previously published fluorometric version of SEFA with larger filter units.

Author(s): Thomas Rawson Multiple foodborne routes of Salmonella infection have been observed; however, the majority of the literature to date has been dominated by research into the most frequently observed reservoirs, such as chicken, beef, and pork. While less commonly observed, outbreaks of Salmonella within sheep meat still occur, requiring extensive investigation by food safety inspectors.

The level of pathogens in poultry litter used for raising broiler chickens is critical to the overall health of a broiler chicken flock and food safety. Therefore, it is imperative that methods used for determining bacterial concentration in litter are accurate and reproducible across studies.

Colistin is a last-resort antibiotic in fighting severe infections caused by multidrug resistant Gram negative pathogens in hospitals. Zoonotic bacteria acquire colistin resistance in animal reservoirs and mediate its spread along the food chain. This is the case of non-typhoid serovars of Salmonella enterica. Colistin-resistant S. enterica in foods represents a threat to human health. Here, we assessed the prevalence of colistin-resistance in food-borne isolates of S.

Foods contaminated by foodborne pathogens have always been a great threat to human life. Herein, we constructed an electrochemical immunosensor for Salmonella detection by using a Fe3O4@graphene modified electrode. Because of the excellent electrical conductivity and mechanical stability of graphene and the large specific surface area of Fe3O4, the Fe3O4@graphene nanocomposite exhibits an excellent electrical signal, which greatly increased the sensitivity of the immunosensor.

Salmonella enterica subsp. enterica serovar Schwarzengrund (S. Schwarzengrund) is most frequently isolated from commensals humans or poultry. Here we report S. Schwarzengrund strain S16, the first sequenced genom...

In this study, we evaluated the microbial contamination status of cold dishes consumed by residents of Jilin Province and investigated to determine the incidence of four pathogenic bacteria in cold dishes. A total of 300 samples of cold dishes including meat, vegetable and mixed products, were collected from three different purchasing places: supermarkets, farmers' markets and mobile vendors.

Consumption of microbiologically contaminated food is one of the leading causes of diarrheal diseases. Understanding the source of enteric pathogens in food is important to guide effective interventions. Enterobacteriaceae bacterial assays typically used to assess food safety do not shed light on the source.