Research Publications (Food Safety)

NaHB4, Te powder, CdCl2 and mercaptopropionic acid under a dark place were synthesized to get CdTe quantum dots (QDs) precursors, the precursors were furtherly reacted with zinc acetate and sulfur acetamide to obtain CdTe/ZnS QDs. The CdTe/ZnS QDs were covalently coupled with streptavidin by EDC•HCL and succinimide in the next step.

Freshly prepared pastes from blanched mealworms (Tenebrio molitor) are highly perishable and prone to microbial and chemical changes upon storage due to their high water activity, near–neutral pH, and their rich nutrient profile. Their shelf life is short unless preservation methods are used.

Author(s): Ziheng Xu, Min Wang, Chenyu Zhou, Guimin Gu, Jingzhen Liang, Xuejiao Hou, Mingliu Wang, Ping Wei

Salmonella , a bacterial, food-borne pathogen, can contaminate meat, milk, and vegetables. While appropriate measures are available to control Salmonella , the inhibitory phytochemicals from plants are gaining increased attention. Punicalagin, a natural antibiotic, is one of the main active tannins isolated from Punica granatum L .

The quest for potent alternatives to the currently used antimicrobials is urged by health professionals, considering the rapid rise in resistance to preservatives and antibiotics among pathogens. The current study was initiated to search for novel and effective bacteriocins from food microbes, preferably lactic acid bacteria (LAB), for potential use as preservatives.

Salmonella enterica is an enterobacterium associated with numerous foodborne illnesses worldwide. Leafy greens have been a common vehicle for disease outbreaks caused by S. enterica. This human pathogen can be introduced into crop fields and potentially contaminate fresh produce. Several studies have shown that S. enterica can survive for long periods in the plant tissues. Often, S.

by Alexander Kehl, Vera Göser, Tatjana Reuter, Viktoria Liss, Maximilian Franke, Christopher John, Christian P. Richter, Jörg Deiwick, Michael Hensel

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 present investigation aimed to evaluate antibacterial, antifungal and antioxidant efficacy of essential oils of three commonly used spices (black pepper, cinnamon and clove) in combination along with chemical characterization and toxicity evaluation.

Bentonite-coated activated carbon (BCAC) as an effective adsorbent can absorb soluble impurities in food to improve the detection sensitivity of Rti-LAMP assay. In the present study, BCAC was optimally prepared and characterized by SEM-EDS, FTIR, Raman spectrum, and pHPZC. The adsorptive kinetics and capacities of BCAC for four representatives, including indigo carmine (IC), tryptophan, thiamine, and tannic acid, were also determined.

Aim This study aimed to evaluate the patterns and potential risk factors associated with the occurrence of Salmonella sp. and Escherichia coli in selected United States swine feed mills. Methods and Results A total of 405 samples were collected during fall 2018, spring and summer 2019 from selected sites including floors, equipment, shoes and feed in six feed mills in the US Midwest region. Each sample was analysed for the presence of Salmonella and E.

Background To extract and identify the low molecular weight phenolic fractions (LMPFs) from Albion (LMPF‐A) and Camarosa (LMPF‐C) strawberry cultivars, investigate their antibacterial activities against Listeria monocytogenes and Salmonella Typhimurium cocktails in vitro and in vivo using strawberry juice as food model; and also determine the antibacterial mechanism.

Salmonella is a bacterium that infects people when they consume contaminated food or liquids. To prevent humans from becoming ill, it is useful to have an efficient method of detecting Salmonella before the disease is passed on through the food chain. In this research, the efficiency of Salmonella detection was compared using the following four methods: conventional loop-mediated isothermal amplification (LAMP), PCR, quantitative LAMP (qLAMP), and qPCR.

Food companies should comply with the requirements of a zero‐waste concept to adapt to the circular economy requirements. In fruit companies, usually seeds are discarded without proper utilization and extraction of the bioactive compounds. Fruit seeds are sources of chemical compounds that can be extracted, studied, and applied in high value‐added products.

by Amanda L. Miller, J. Alex Pasternak, Nicole J. Medeiros, Lauren K. Nicastro, Sarah A. Tursi, Elizabeth G. Hansen, Ryan Krochak, Akosiererem S. Sokaribo, Keith D. MacKenzie, Melissa B. Palmer, Dakoda J. Herman, Nikole L. Watson, Yi Zhang, Heather L. Wilson, R. Paul Wilson, Aaron P. White, Çagla Tükel

Author(s): Seung-Hae Gwak, Jin-Hee Kim, Se-Wook Oh

Nguyen et al. used transposon sequencing analysis and competitive colonization assays to describe how aspartate/malate can trigger initial Salmonella Typhimurium gut-lumen colonization in mice, providing insight into the significance of certain key metabolites beyond the realm of Salmonella life. Metabolite-driven diagnostic and anti-infective strategies for preventing salmonellosis could rapidly emerge from this work.

Cherry tomatoes are one of the most popular tomato varieties known for their bioactive compounds and sensory properties. One way to reduce the contamination of tomato is to coat them with natural or antimicrobial substances.

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.

Results from monitoring of the microbiological quality of 2,721 samples of ready-to-eat cooked chicken collected between 2013 to 2017 in England were reviewed: 70% of samples were from retail, catering or manufacture and 30% were imported and collected at English ports. Samples were tested for a range of bacterial pathogens and indicator organisms. Six samples (<1%) had unsatisfactory levels of pathogens which were potentially injurious to health.

A response surface Bok–Behnken design was utilized to determine the effect of pH (6.5, 6.0, or 5.5), soy protein isolate (SPI: 10.0%, 11.5%, or 13.0% wt/wt), and thyme or oregano essential oil (EO) concentrations (0.22%, 0.25%, or 0.28% wt/wt) on the survival of Salmonella or Listeria cocktails; pH and protein values were chosen according to what is expected for deli meats classified as commercial or economical.

Phage therapy is considered an alternative modality in the treatment of different bacterial diseases. However, their therapeutic and preventive roles against infections caused by S.Kentucky and E.coli O119 were of little attention. In this study, two phages were isolated, characterized, and assessed for their potential therapeutic and preventive roles against S.Kentucky and E.coli O119 infections in broilers.

Salmonellosis is a foodborne disease caused by Salmonella spp. Although cell culture is the gold standard for its identification, validated molecular methods are becoming an alternative, because of their rapidity, selectivity, and specificity. A simplex and duplex droplet digital polymerase chain reaction (ddPCR)-based method for the identification and quantification of Salmonella using ttr, invA, hilA, spaQ, and siiA gene sequences was validated.

Author(s): Ling Jin, Ting Li, Tan Yang, Xuehua Liang, Bin Wu, Dengchao Zou, Liwen Hu, Ganhui Huang, Jinsheng Zhang

Author(s): Shuangfang Hu, YigangYu, Ziquan Lv, Jianzhong Shen, Yuebin Ke, Xinglong Xiao