Research Publications (Food Safety)

Salmonella enterica serovar Rissen is recognized as one of the most common serotypes in pigs and pig products in many countries and can be transmitted to human through the consumption of contaminated food. To reveal the genetic characteristics of S. Rissen, 39 isolates from human and animal food were subjected to whole-genome sequencing analysis combined with 337 genome sequences downloaded from the NCBI Assembly database.

Rice (Oryza sativa L.) is considered as the staple food for 50% of the world's population. Humans are exposed to arsenic (As) through rice consumption, which is a global health issue that requires attention. The present review reflects the scenario of rice grown in As endemic regions of Asia that has a significant portion of inorganic As (iAs) compared to other rice grown areas around the world.

Cronobacter sakazakii, a foodborne opportunistic pathogen, mainly affects neonates and infants, with mortality rates of 26.9%. Most outbreaks arise from powdered infant formula (PIF). The aim of this study was to investigate the efficacy and mechanism of 405-nm light-emitting diode (LED) and citral treatment used in combination against C. sakazakii in reconstituted PIF.

Sucrose laurate (SL) is a promising dual-functional additive due to its emulsification and antibacterial activity. However, the knowledge on the antibacterial action of SL against Bacillus cereus was lacking, and thus it was investigated from multiple targets. The antibacterial results demonstrated that the minimum inhibitory concentration of SL was 0.3125 mg/mL, and the time-killing curve confirmed the strong antibacterial activity of SL.

Many studies have demonstrated that UV radiation can degrade aflatoxins (AF) in contaminated foods. However, the effective wavelength ranges for AF decomposition and their impacts on the quality of foods have not been elucidated. This study investigated the AF reduction and oil quality change in peanuts subjected to three types of 17 W low-pressure (LP) UV lamps covering UV-A (Max. emission: 365 nm), UV-B (Max. emission: 310 nm), and UV-C (Max.

Escherichia coli O157:H7 EDL933 exposed to low-shear modeled microgravity (LSMMG) and normal gravity (NG) was used for a transcriptomic analysis. The modified Gompertz model (R2 = 0.81-0.99) showed an increased growth rate of E. coli O157:H7 under LSMMG. The mechanism of this active growth was associated with highly upregulated genes in nutrient and energy metabolism, including the TCA cycle, glycolysis, and pyruvate metabolism.

Evaluation of food quality and stability during storage and processing necessitates understanding the kinetics of food functional property changes and the underlying reactions. In this study, textural stability of beans during storage and subsequent cooking was evaluated through an integrated kinetic approach.

Kashk is a fermented dairy product typical of the Middle East, traditionally produced with sour milk and/or dairy waste. The kashk water-soluble peptide fraction was characterized at the molecular level by liquid chromatography–mass spectrometry and its antibacterial and skin healing activity was evaluated. Antibacterial assays showed a significant antibacterial activity against clinical isolates of Staphylococcus aureus (S.

Pathogens such as Salmonella can be difficult to control in low-moisture food (LMF) processing plants and because of this its presence especially in biofilm mode should be prevented in such an environment. This study evaluated the capacity of Salmonella strains isolated from the peanut supply chain (S. Muenster, S. Miami, S. Glostrup, S. Javiana, S. Oranienburg and S.

Author(s): Bruna Torres Furtado Martins, João Luiz de Meirelles, Wellington Pine Omori, Rafael R. de Oliveira, Ricardo Seiti Yamatogi, Douglas Ruben Call, Luís Augusto Nero

Author(s): Lihan Huang, Zhen Jia, Cheng-An Hwang

Listeria monocytogenes is a potentially fatal foodborne pathogen. Its growth in ready-to-eat (RTE) foods must be strictly controlled to protect public food safety. This study was conducted to define the growth and no-growth boundary of L. monocytogenes with sodium tripolyphosphate (STPP), sodium lactate (NaL), sodium diacetate (NaDiAc), sodium chloride (NaCl), sodium nitrite (NaNO2), and pH as control factors.

Author(s): Addisalem Mesfin, Carl Lachat, Arnau Vidal, Siska Croubels, Geert Haesaert, Melody Ndemera, Sheila Okoth, Tefera Belachew, Marthe De Boevre, Sarah De Saeger, Limbikani Matumba

Author(s): Kye-Hwan Byun, Sang Ha Han, Min Woo Choi, Si Hong Park, Sang-Do Ha

Author(s): R. Paranthaman, J.A. Moses, C. Anandharamakrishnan

Author(s): Yifang Cao, Li Li, Yan Zhang, Fengsong Liu, Xinglong Xiao, Xiaofeng Li, Yigang Yu

Author(s): Klaas De Baerdemaeker, Inge Van der Linden, Anton Nikiforov, Sophie Zuber, Nathalie De Geyter, Frank Devlieghere Non-thermal plasma (NTP) is known as an effective source of a variety of reactive species generated in the gas phase. Nowadays, NTP is gaining increasing interest from the food industry as a microbial inactivation technique.

Author(s): Shubham Sharma, Swarna Jaiswal, Brendan Duffy, Amit K. Jaiswal

Author(s): Qiandai Shi, Jing Jing Wang, Lu Chen, Zhiyun Peng, Qiao-Hui Zeng, Yongheng Zhu, Yong Zhao Photodynamic inactivation (PDI) is an effective alternative to traditional antibiotics to broadly kill bacteria. This study aimed to develop a potent PDI system by coupling calcinated melamine sponges (CMSs) with the Fenton reaction.

Author(s): Shraddha Karanth, Collins K. Tanui, Jianghong Meng, Abani K. Pradhan The past few years have seen a significant increase in availability of whole genome sequencing information, allowing for its incorporation in predictive modeling for foodborne pathogens to account for inter- and intra-species differences in their virulence.

Author(s): Amin Mousavi Khaneghah

Author(s): Jasper W. Bannenberg, Marcel H. Tempelaars, Marcel H. Zwietering, Tjakko Abee, Heidy M.W. den Besten

Author(s): Shunshan Jiao, Hangjin Zhang, Meiji Liao, Zvi Hayouka, Pu Jing Many studies demonstrated that radio frequency (RF) was an effective pasteurization method for low-moisture foods (LMFs), and our previous study confirmed RF heating stress generated sublethal injured cells (SICs) of Salmonella enterica serovar Typhimurium (S. Typhimurium) in red pepper powder with initial aw≥0.53.