Research Publications (Food Safety)

Food poisoning is a major issue worldwide. However, methods for identifying contaminants in foods are inefficient. Here, a solid dye was designed for mutton freshness monitoring by incorporating blueberry‐derived anthocyanins and degradable Poly‐L‐Lactic acid (PLLA). The solid dye was easily processed into ink, soft transparent film, and nanofiber film. The nanofiber film prepared by electrostatic spinning (sensor) showed good color stability at 4‐25°C.

Microbial contamination can emerge from countless areas along the farm to fork continuum. Many biological approaches are being incorporated into all stages of meat production, increasing the safety and quality of the consumer product.

To evaluate the effects of irradiation and thermal treatments on the quality characteristics of the vacuum‐packaged low‐salted fermented fish (Suanyu) during 90‐day storage, thermal‐treated group (TTG), irradiated‐treated group (ITG), and non‐treated group (CG) were prepared. The results showed that total viable counts reduced by 4.49 and 4.67 log CFU/g after thermal and irradiation treatments, respectively, and no coliforms and pseudomonas growth occurred during storage.

The effect of cold plasma (CP) treatment on the degradation of anilazine fungicide in tomato juice was investigated. Anilazine solution of 5 mg/L was added to tomato juice samples and treated using a dielectric barrier discharge (DBD) cold plasma (CP) system with exposure times of 0, 1, 2, 3, 4 and 5 min. The gas chromatography‐mass spectrometry (GC‐MS) results showed that the reduction of anilazine in the tomato juice achieved 47% and 65% after treatments for 4 min and 5 min respectively.

Clostridium tyrobutyricum causes swelling, cracks and off‐flavours of cheeses (late blowing defect, LBD) due to butyric acid fermentation. To control this spoilage bacterium, we investigated the use of nisinogenic Lactococcus lactis subsp. lactis INIA 415 as starter in cheeses contaminated with C. tyrobutyricum spores. Control cheese made with spores showed LBD after 14 days of ripening.

Anti‐digestive enzyme, antioxidant, anti‐proliferative and antibacterial activities of the extract from Moringa oleifera at different extraction temperatures. Summary In an ultrasonic bath and for 30 min in the presence of water as extraction solvent in a ratio of 1:10 (g/mL), effect of extraction temperature on extraction of caffeoylquinic acids (CQAs) from Moringa oleifera leaves (MOL) was investigated.

Sunflower soapstock inclusion in the diet of fattening lambs modifies meat quality traits and food‐safety. Summary Thirty‐two lambs were finished on a total mixed ration (TMR) pelleted alone (00SS) or including sunflower soap stock (SS): 15SS (15 g SS per kg TMR), 30SS (30 g SS per kg TMR) and 60SS (60 g SS per kg TMR). Lambs (8 per group) were slaughtered at 27 kg live weight.

Emerging technologies in the meat industry. Summary This study investigated the effect of the combination of basic electrolysed water (BEW) and slightly acid electrolysed water (SAEW) with ultrasound (US) for cleaning and sanitation of the knives used in slaughtering processes. The knives were sonicated in a US bath using two modes of operation (normal and sweep) in two steps: (i) 5 min with BEW and (ii) 10 min with SAEW at 35 °C.

The use of dyes was monitored in 130 samples of fresh meat preparations and meat products, using a validated HPLC‐UV‐diode array detection method. The obtained results were elaborated as a contribution to risk assessment. Summary The use of dyes in meats has to be monitored, due to food safety concerns.

(a) The multi‐copy BMPs (8BMP) were screened out with potentially intense umami utilising molecular docking. (b) The 8BMP was first successfully expressed in the food‐safety Bacillus subtilis and investigated in a 5‐L fermenter for the industrialisation. Summary Preparation of flavour peptides with microorganisms is an attractive choice for its large‐scale production.

Industrial aerobic fermentation of natural black olives. Summary The fermentation of natural black olives is currently carried out under anaerobic conditions. This work investigates the aerobic fermentation of this product in tanks containing 16 000 kg of Empeltre olives during two seasons. The microorganisms in brines were yeasts in all cases, whereas lactic acid bacteria growth was only observed in some tanks.

A study was undertaken to develop a user‐friendly, software tool (ValT) for validation of predictive models based on the acceptable prediction zones (APZ) method. ValT was developed in Excel and was demonstrated using a newly developed growth model for Salmonella and chicken skin. The model provided acceptable predictions when the proportion (p) of residuals in the APZ was ≥ 0.70 and there were no local prediction problems.

Droplet digital PCR as new tool for the identification of meat species to ensure food authenticity and food safety. Summary Physico‐chemical, retrogradation, rheological properties and in vitro digestibility of lysine incorporated kithul starch modified by annealing, heat moisture treatment and its combinations were studied. LS‐AHMT (annealed‐heat moisture treated lysine incorporated kithul starch) exhibited lowest amylose leaching.

The efficacy of benzyl isothiocyanate (BIT), a compound found in cruciferous vegetables, for controlling Salmonella on alfalfa seeds and sprouts was investigated. Alfalfa seeds were inoculated by individual Salmonella enterica serotypes Newport, Typhimurium, Tennessee, Montevideo, or Braenderup at two inoculation levels of 3 or 5 log CFU g‐1, followed by treatment with BIT (0.5%‐2%) or chlorine (2%) for 15 min. Treated seeds were sprouted in seed sprouters.

A new hybrid processing technology, mixed‐strains (Lactobacillus plantarum and Pediococcus acidilactici) (mixed‐LAB) fermentation combined with high hydrostatic pressure (HHP) treatment, was used to modify the dietary fiber (DF) in Sichuan pickled vegetables. This process significantly improved the swelling and water holding capacities of the DF, while the oil holding capacities first increased and then decreased sharply with elevated pressure.

Plasma activated water (PAW) is an effective disinfectant against a wide range of microorganisms, but its effect on food products is limited. This study aimed to investigate the fluid environment on the inactivation efficacy of PAW and its application on fish decontamination.

To improve upon understanding of the quality characteristics of dry‐aged pork, pork belly and arm shoulder were dry aged for 0, 7, 14, 21, and 28 days. Their physicochemical, free amino acids (FAAs) content, and microbiological analysis were performed to evaluate palatability and hygiene. After 28 days of aging, total FAAs content increased by 56.1% and 71.4% for pork belly and arm shoulder, respectively. The amount of individual FAAs increased, except for glutamine.

The formation of three typical toxic aldehydes malondialdehyde (MDA), 4‐hydroxy‐hexenal (HHE), and 4‐hydroxy‐nonenal (HNE) druing frying were investigated. High contents of them were found in fried foods. Based on the threshold of toxicological concern level suggested by European Food Safety Authority, a simple exposure assessment was conducted. Risks were showed as the consumption of fried foods in terms of MDA, HHE, and HNE.

The morphological structure of potato starch‐based biodegradable (PSBB) films with virgin coconut oil (VCO). Increasing VCO concentrations caused a rise in the light transmittance of the films from 2.13 to 4.79 mm−1 and a decrease in water vapour transmittance from 6.77 to 2.12 (10−5 GPa−1 h−1 m−1). Scanning electron microscopy showed that the surface of the film became smoother as VCO concentration increased.

Schematic diagram of Chemiluminescence imaging immunoassay for multiple aminoglycoside antibiotics. Summary A simple and rapid multiplexed direct competitive chemiluminescent (CL) imaging immunoassay had been developed for the simultaneous detection of kanamycin (KAN) and streptomycin (STR), which were widely used against bacterial infections in animals. To achieve the multiplexed detection of the two targets, a microarray format based on nitrocellulose membranes (NCMs) has been designed.

Increasing shelf life of strawberries by using a banana starch‐chitosan and Aloe Vera edible coating. Summary Strawberries are among the most consumed fruits in the world, however, they are highly susceptible to both microbial and fungal contamination during storage. In this study, we used composite films made from banana starch‐chitosan and Aloe vera gel (AV gel) at different AV gel concentrations.

The authenticity and traceability of meat products are issues of primary importance to ensure food safety. Unfortunately, food adulteration (e.g. the addition of inexpensive cuts to minced meat products) and mislabelling (e.g. the inclusion of meat from species other than those declared) happens frequently worldwide.

Texture‐modified foods (TMFs) and thickened fluids have been used as a therapeutic strategy in the management of food intake in the elderly and people with dysphagia. Despite recent advances in describing rheological features of TMFs for dysphagia management, there is still paucity of research regarding the sensory attributes, therapeutic thickness levels, and swallowing safety of these foods.

Physical, chemical and antimicrobial properties of fish gelatin films with different concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties of film‐forming solution did not vary with increased LAE content. However, pH and surface tension increased. The incorporation of LAE into the formulation increased moisture and solubility of the films.

Alginate‐based edible coating acts as a carrier enabling the sustained release of thyme oil to the surface of the fresh‐cut apples, inhibiting the growth of Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 inoculated onto fresh‐cut apples.