Research Publications (Food Safety)

With mounting evidence indicating an enhanced thermal resistance of Salmonella at lower aw, the effectiveness of thermal treatment in wheat flour decontamination is challenged.

The physiological status of Salmonella after its ultrasonication was investigated to reveal the potential mechanism through which ultrasound enhances the lethality of chlorine dioxide against Salmonella.

Eucalyptus citriodora oil (ECO) has excellent antibacterial properties, but its application is limited due to its volatility and lack of antimicrobial targeting properties. Zinc ions are metal ions on which the active center of metalloproteinases depend and have antibacterial functions. This study aimed to prepare nanoparticles against Escherichia coli O157:H7 (E.

This study aimed to determine Patulin (PAT) in samples of organically and conventionally grown tomato varieties, to correlate it with their phenolic profile and at evaluating effects of phenolic extracts of tomato samples against the Penicillium expansum CCT 7549 strain. Four varieties of tomatoes (Cherry, Khaki, Italian and Long Life) subject to conventional and organic management were collected in markets in the south of Brazil.

Traditional method utilizes steam to pasteurize low-moisture ingredients like black peppercorns and almonds. Exposure to steam results in direct condensation on the product, unfavorable for a broader range of food ingredients such as dried herbs, fruits, and ground materials.

A multi-omics approach was applied to investigate the differences and correlations between characteristic volatile flavor substances and non-volatile metabolites in sausages fermented by Pediococcus pentosaceus (P. pentosaceus) and Staphylococcus carnosus (S. carnosus) alone and in a mixture. Twenty-seven volatile metabolites were identified by headspace solid-phase microextraction/gas chromatography-mass.

Patulin (PAT) is a highly water soluble, heat resistant and toxic fungal metabolite mostly contaminating apple juice. Due to its serious health effects, its removal from foodstuffs is required to ensure food safety. In this study, carboxy- and amine-terminated iron oxide spheres (Fe3O4-COOH and Fe3O4-NH2) were investigated for their adsorbing capacity of PAT in both aqueous solution and apple juice, and evaluated for being an effective detoxifying agent for PAT.

The present research reports the results of a long-term study (70 days) of the dynamics of Staphylococcus aureus artificially inoculated in a Tenebrio molitor rearing chain for human consumption. To this end, a rearing substrate consisting of organic wheat middlings was spiked with S. aureus to obtain three initial contamination levels, namely 1 (low level), 5 (medium level) and 7 (high level) Log colony forming unit per gram.

Human listeriosis outbreaks are often associated with consumption of contaminated food, especially meat products. To better understand meat contamination of L. monocytogenes, whole genome sequencing(WGS) was performed on all detected isolates to investigate genetic relationships between retail markets and slaughterhouses. 110 and 13 isolates were isolated from 1914 food samples and 67 food and environmental samples, respectively.

Deoxynivalenol (DON) is prevalent in wheat and threatens the health of humans and animals. It has been certificated that plasma activated water (PAW) can effectively degrade DON in wheat. However, the application of PAW used in the production of wheat flours was not reported nowadays. Thus, PAW was used to replace pure water in the traditional tempering process to eliminate DON in wheat, and DON degradation effect of PAW was compared with H2O2 and O3.

Vibrio parahaemolyticus is a halophilic foodborne pathogen majorly isolated from seafood, threatening public health worldwide. However, our recent study reported the presence of this bacterium in freshwater crayfish, which were rarely identified and investigated.

Barley malt, the main raw material for beer production, is at risk of Fusarium graminearum (F. graminearum) infection, leading to the possible production of large amounts of deoxynivalenol (DON) in malt. DON in malt can migrate into the final beer product, posing a food safety risk to consumers. In our work, a protonated g-C3N4/oxygen-doped g-C3N4 (CNH/OCN) composite was prepared and used for the inhibition of F.

Cold plasma technology is a novel non-thermal technology that has shown promising results for food decontamination and improving food safety. This study investigates the efficacy of high voltage atmospheric cold plasma (HVACP) system to reduce Aflatoxin M1 (AFM1) in skim and whole milk. A dielectric barrier discharge HVACP was employed at 90 kV using modified air (MA65: 65 % O2, 30 % CO2, 5 % N2) fill gas for 1,3, and 5 min.

Individual-cell heterogeneity is a major source of variability in biological systems affecting importantly, among others, microbial behavior. Characterization of cell populations of pathogenic bacterial strains in their entirety, ignoring the phenotypic variability of single cells, may result in erroneous safety risk estimates.

With the rapid development of logistics, a growing number of pathogenic microorganisms has the means to spread worldwide using food as a carrier; thus, there is an urgent need to develop effective detection strategies to ensure food safety.

Vibrio parahaemolyticus, is one of the most frequently reported pathogenic microorganisms that causes foodborne illnesses worldwide.

Cell wall material was isolated from selected non-aged and aged Red haricot bean cotyledons using a texture-based classification approach. Pectin-depleted residual cell wall fractions were obtained by sequential pectin extraction and were characterized to investigate in situ cell wall related molecular changes upon ageing during adverse storage of the beans.

Foodborne infections caused by Salmonella have been linked to a variety of poultry products. The aim of this study was to compare the molecular profile of virulence genes considering different serotypes of Salmonella, isolates were from chicken breast sampled during the last two decades (1999 to 2010 and 2011 to 2018).

Staphylococcal food poisoning is one of the common causes of food diseases, and the risk factor is staphylococcal enterotoxin. Milk and dairy products are often contaminated by antibiotic resistance and enterotoxins Staphylococcus aureus (S. aureus), which has become a critically important global public health concern. This study reviewed research studies on S.

The use of antibiotics in the food industry is avoided due to the increase of antibiotic-resistant bacteria. Therefore, the bacteriophage is emerging as an alternative agent. Here, we characterized the Salmonella Enteritidis phage PBSE191 and applied it to a polyvinyl alcohol (PVA) film. Transmission electron microscopic analysis revealed that it belonged to the Caudoviricetes class, with an icosahedral head and flexible tails.

In the present study, the stress responses of Salmonella Montevideo adapted to red pepper powder with various humidities were investigated. The resistance of S. Montevideo to near-infrared heating increased significantly when adapted to red pepper powder. Moreover, the pathogen turned to a viable but noncultureable (VBNC) state after storage in red pepper powder at 30 °C with 40 % relative humidity (RH).

Deoxynivalenol (DON) is one of the most widely distributed and toxicologically dangerous mycotoxins. Cold atmospheric plasma (CAP) experiments have indicated a considerable degrading effect on DON, but the underlying interaction mechanism of plasma species and DON remains unknown.

Presence of aflatoxins in agricultural products is a worldwide problem. Because of their high heat stability and resistance to most of the food processing technologies, aflatoxin degradation is still a big challenge.

Listeria monocytogenes biofilm is a consistent source of cross-contamination, both in housing storage and food processing environments. This study monitored the dynamic process of L. monocytogenes ST9 and ST87 biofilms, as well as their cross-contamination behaviors at various stages of formation. Scanning Electron Microscopy (SEM) captured the honeycomb-like structures and extracellular polymeric substances (EPS) during the biofilm formation.

Listeria monocytogenes is an important food-borne pathogen, which could be detected in food, environmental and clinical samples. It contaminates food in any of the stages during production, processing, and storage, resulting in potential food safety issues. Traditional physical and chemical methods are effective in inhibiting the growth of L.