Research Publications (Food Safety)

The fermented tea would appear to have some advantages over the green tea. However, the presence and density of B. cereus should be monitored. Summary Camellia sinensis var. shan is a special tea variety in Vietnam that is in high demand, especially its fermented products. This study compared the total polyphenol content (TPC), antioxidant activity, cytotoxicity, and microbiome of a green Shan tea and a five‐year‐old fermented Shan tea.

A systematic review of the use of Web 3.0 and Ai technologies in the meat supply chain. Summary Web 3.0 and artificial intelligence (AI) have presented unprecedent impact on the food sector. However, there is no clear scientific description yet related to their influences on food safety, quality and traceability across the meat supply chain.

60Co γ‐radiation below 1.5 kGy was applied for postharvest storage of blueberry. Low‐dose irradiation did not significantly improve fruit quality but extend the shelf life up to 15 days at 25 °C and 30 days at 4 °C and promoted post‐ripening and increased the richness of volatile substances. Summary 60Co γ‐radiation was applied to blueberry fruits in an effort to investigate a safe, eco‐friendly and effective blueberry preservation technique.

The study explores a colouring agent developed from rambutan peel powder stabilised with cardamom oil, imparting antimicrobial functionality. The cardamom vapour's mode of action is elucidated, showing efficacy against Staphylococcus aureus, common in foods like shrimp paste. Addressing colour instability, the agent extends shrimp paste shelf life, ensuring a stable red hue. Summary Rambutan peel (RP), an agricultural by‐product from rambutan trading, contains the red pigment anthocyanin.

The graphical abstract represents the main steps of the study. Air plasma and helium plasma provided a maximum reduction of 2.79 Log CFU in medium and 0.9 and 1.1 Log CFU/g in fish, respectively. Summary Salmonella contamination of fish after harvest is a significant food safety risk. To control this risk, it was aimed to reduce Salmonella Enteritidis in sea bass by helium and air plasma.

An LED UV curing system (wavelength: 278 nm) was used to effectively reduce AFB1, AFB2 and AFG1. Meanwhile, possible UV degradation mechanisms of AFB2 and AFG1 were further clarified. More importantly, the LED UV curing system had a good aflatoxins detoxification effect in crops. Summary Aflatoxins (AFs) are highly toxic and cancer‐causing compounds, which could be commonly found in agricultural products and feeds.

A nano photocatalyst rGO/TiO2 was modified by sol–gel‐irradiation method and used to degrade the deoxynivalenol in liquid. The photocatalytic degradation mechanism of rGO/TiO2 was also researched. Summary The rGO/TiO2 nanocomposite photocatalyst was synthesised using the sol–gel‐irradiation way to efficiently remove deoxynivalenol (DON) for the grains product's safety and quality.

Unravelling the ‘Quadruple Whammy’: This research delves into the profound impact of Brexit, COVID‐19, conflicts and natural disasters on the European food supply chain. Analysing challenges and proposing strategies, it emphasises the imperative form of resilience and proactive planning in the face of unprecedented disruptions.

The study investigated Salmonella prevalence and antibiotic resistance profiles in various raw chicken products, analysing 293. Among the samples, 38.22% contained Salmonella, with Salmonella Enteritidis and Typhimurium identified in 4.46% and 0.89% of isolates, respectively. Whole genome sequencing revealed distinct clones and antibiotic resistance patterns, underscoring the importance of ongoing Salmonella monitoring in Turkish poultry production for food safety and public health.

Listeria spp. and L. monocytogenes in poultry and pork meat. Summary The aim of this work was to evaluate the prevalence of Listeria monocytogenes and other Listeria spp. in chicken, duck, quail, turkey and pork meat, including the antibiotic resistance of isolated strains. A total of 184 meat samples were collected from different retailers in La Rioja (Spain). The presence of Listeria spp. and L. monocytogenes were detected in 24.46% and 10.32% of the meat samples respectively.

S. aureus of cheese exhibited a lower theoretical minimum temperature (Tmin). Significant variations in the maximum population density (Ymax) among dairy products at the same temperature. Factors influencing D values were smaller than strain variability. Summary Staphylococcus aureus is a prominent foodborne pathogen causing Staphylococcal food poisoning (SFP) in dairy products. This study estimated S.

The essential oil is extracted from Cinnamomum verum through Clevenger. The antimicrobial activities of essential oils were researched in this study. CEO exhibited higher antibacterial effects against S. aureus and E. faecalis. Cytoplasmic membrane permeability plays a vital role in the CEO bactericidal action. Summary In developing countries, fresh fruit juices are prepared and sold without ongoing assessment of the quality and safety of mulberry and carrot juices.

Summary With the growing demand for convenient and shelf‐stable canned beans, understanding the changes in starch digestibility due to retort processing is crucial for optimizing nutritional quality and enhancing consumer health. The present study investigated the impact of retort processing, specifically container type and agitation, on the digestibility of black bean starch.

Summary This paper explores the potential of blockchain technology (BCT) in promoting sustainable food production and consumption (SFPC) from a consumer perspective. India, a significant global food producer, faces challenges related to affordability and food logistics due to transport and labour constraints. Food safety concerns, i.e., foodborne illnesses and quality issues, alongside unexpected events like COVID‐19 and geopolitical conflicts, threaten SFPC.

Summary This study investigates the development of Poly‐vinyl alcohol (PVA) and essential oil‐based biocomposite films incorporating halloysite nanotubes (HNT) and cellulose nanocrystals (CNC) as reinforcement materials for the packaging of papaya fruits to extend their postharvest shelf‐life. The fabrication process involves the dispersion of filler materials within the PVA polymer matrix, followed by the casting of the films using the solvent‐evaporation technique.

Summary Bacteria adherence to the surface and the resulting biofilm have serious harmful effects in food. Biofilm formation in foods can lead to food deterioration and disease transfer easily. Some alternative applications are being tried in removing biofilms. Among these, biosurfactants and bacteriophages are promising owing to their low toxicity, easy availability, and high activity.

Summary Systematic review and meta‐analysis aggregate quantitative data from different studies into unified effect size estimates with better statistical power in risk assessment model parameterization. This study uses systematic review and meta‐analysis to estimate Salmonella decontamination during broiler slaughter from scalding to post‐chilling, with meta‐regression applied to explore modifier variables.

Summary Okara is the by‐product of soybean during processing, which is rich in dietary fiber. In this study, the effects of steam explosion (SE) treatment on the physicochemical properties and biological activities of soluble dietary fiber (SDF) from okara was investigated. Results showed that SE increased the water‐holding capacity, oil‐holding capacity, swelling capacity, water solubility, foaming ability, foaming stability, emulsifying activity and emulsion stability of SDF.

Summary Garlic peel extracts are known to have excellent physiological activity but research on the pre‐processing of garlic peel (GP) to enhance their bioactivity is limited.

ESEM images of wheat powder and JFDQ (A) and of the cultured microbes from JFDQ (B). A1–A4 represented wheat powder, WDQ, YDQ and BDQ, respectively; B1–B3 represented the microbes observed in WDQ, YDQ and BDQ, respectively. Summary Jiang‐Flavour Daqu (JFDQ) is a type of grain‐based fermentation starter used in Chinese liquor production.

The PET‐EG‐β‐CD mat based on natural antimicrobial substances was successfully prepared by simple dipping method. The PET‐EG‐β‐CD mat could achieve long‐term antimicrobial activity by embedding EG into β‐CD. PET‐EG‐β‐CD mat prolonged the shelf life of chilled pork by more than 50%. Summary This study aimed to prolong the shelf life of chilled pork by simply preparing antimicrobial packaging.

A visual summary of the findings. Summary Food safety is a crucial aspect of human well‐being, covered under the second sustainable development goal (SDG). Sustainable food supply chains must ensure compliance with food safety standards from farm to fork. Consumers in developed countries are becoming ever more demanding regarding ‘producers’ compliance with food safety and quality standards.

Production and characterization of chicken sausages with sophorolipids. Summary Sophorolipids present antimicrobial and antioxidant activities allowing their application in meat products such as sausages. In this study, formulations of chicken sausages were developed with 0.008%–0.06% sophorolipid supplementation.

Improvement of soybean meal nutritional values by a potential probiotic, Bacillus siamensis FVP1. Summary Microbial fermentation is an effective approach for enhancing the nutritional value of soybean products. In this work, Bacillus siamensis FVP1, isolated from fermented vegetables, was used for the solid‐state fermentation of soybean meal.

Summary Strawberry (Fragaria x ananassa Duch.) belongs to the Rosaceae family. The fruit is very beneficial, with a delicious taste, attractive colour, and high vitamin and mineral content. The effect of chitosan on juice's transparency and phytochemical properties from the Camarosa cultivar was evaluated. Using chitosan as a clarifying agent for strawberry juice significantly reduced turbidity, phenolic content, flavonoids, protein, and antioxidant properties.