Research Publications (Food Safety)

Abstract This literature survey reveals the extended shelf life of foods when subjected to isochoric freeze processing. All other preservation aspects, thermal or non‐thermal, contribute to food preservation as per their specific functionality. From the given set of available food preservation technologies, shelf life extension by way of isochoric freezing works very well to extend the shelf life of fresh agricultural produce, without any weight loss and browning reaction to occur.

Abstract Fresh‐cut fruits and vegetables are still an active area of study despite being a staple of food outlets offering minimally processed foods. These minimally processed foods often have a short shelf life due to enzymatic browning. Active packaging is of current interest as it offers an efficient method to deliver polyphenol oxidase inhibitors onto the surface of foods to suppress browning.

Abstract Lactic acid bacteria (LAB) are used as probiotics to improve animal health and production. This study aimed to characterize and assess three LAB, Ligilactobacillus salivarius 1234C, Ligilactobacillus agilis 1235C and Enterococcus durans 12311C, isolated from chicken, as potential probiotic candidates to improve the production parameters of commercial poultry.

Journal of Food Processing and Preservation, Volume 46, Issue 10, October 2022. The study investigated the effects of acidic water (sodium bisulfate, SBS/lactic acid, LA) tempering (alone) and in combination with heat treatment on the Shiga toxin-producing Escherichia coli (STEC) O121 and O26 load of wheat and its impact on wheat flour quality.

Journal of Food Processing and Preservation, Volume 46, Issue 10, October 2022. Based on the distribution characteristics of deoxynivalenol (DON) in corn and wheat grains, a technology on the degradation of DON with low concentration of ozone has been explored. The results indicated that DON in both corn and wheat grains was mainly distributed in the episperm with a decreasing trend from the outside to the inside of the kernel.

Journal of Food Processing and Preservation, Accepted Article. The high water content of Lycopersicon esculentum usually favors microbial growth, thus resulting in shelf-life reduction and economic loss. In an effort to develop an ecofriendly preservative for cherry tomatoes, a comprehensive study establishing the antimicrobial activity of the seeds of Chrysophyllum albidum and Persea americana was carried out.

Journal of Food Processing and Preservation, Accepted Article. The occurrence of Aflatoxin M1 (AFM1) in milk results from ingestion of contaminated feed with Aflatoxin B1 by dairy animals, its conversion into AFM1 and secretion in milk. The objective of this work was to investigate AFM1 fate along goat and sheep cheese production. Cheese production was carried out using spiked milk (levels between 0.08 and 0.10 μg/L).

Journal of Food Processing and Preservation, Accepted Article. This study investigated the effect of radiofrequency treatment (RF) on the quality of peanut and peanut oil. After treating at the least electrode height and conveyor speed of 180mm and 5m/h respectively, it resulted in a temperature rise of up to 89.96°C showing a maximum effect on the quality of peanuts and peanut oil.

Journal of Food Processing and Preservation, Accepted Article. This study aimed to inhibit the growth of Lacanicillium fungicola (L. fungicola) and improve the quality of button mushroom during a 21-day storage time at 4 °C using treatment of surface dielectric barrier discharge plasma.

Journal of Food Processing and Preservation, Accepted Article. The aim of this study was to investigate the antibacterial characteristics and anti-biofilm ability of epsilon-poly-lysine hydrochloride (ε-PLH) against Listeria monocytogenes. Minimum inhibitory concentration of ε-PLH against L. monocytogenes was 16 μg mL-1. Scanning electron microscopy showed that ε-PLH damaged the morphology of tested bacterial cells.

Journal of Food Processing and Preservation, Volume 46, Issue 6, June 2022. In this study, the effect of cholesterol on antibiotic resistance of Salmonella Typhimurium was investigated. Antibiotic resistance patterns revealed that the bacterium was susceptible to ampicillin, streptomycin, sulfamethoxazole/trimethoprim, ciprofloxacin, tetracycline, chloramphenicol, and gentamicin and resistant to penicillin, erythromycin, and vancomycin.

Journal of Food Processing and Preservation, Accepted Article. pH is an important environmental factor for the virulence of fungi. To explore the effect of tissue pH on the diffusion behavior of Penicillium expansum and patulin, pear (pH 4.98), apple (pH 3.72) and kiwifruit (pH 3.31) were selected to inoculate P. expansum. When the diameter of the lesion was 1 cm or 2 cm, tissues within a certain distance (0, 1, 2, and 3 cm) from the lesion were sampled.

Journal of Food Processing and Preservation, Accepted Article. Ten bacteriophages with lytic activity against Shigella flexneri were tested for their resistance to physicochemical conditions found in food matrices. Phage viability and activity were evaluated at different temperatures, pH values and NaCl concentrations. In addition, challenge tests with each individual phage against ATCC12022 were conducted to evaluate their use as biocontrol agents.

Journal of Food Processing and Preservation, Accepted Article. This research was performed to encapsulate the phenolic-rich fraction (PRF) obtained from Ferula gummosa (F. gummosa) leaves by utilizing the spray-drying technique. Further, the physicochemical properties and antioxidant and antibacterial activities of the PRF were evaluated against Campylobacter jejuni (C. jejuni) infection in mice.

Journal of Food Processing and Preservation, Accepted Article. The aim of this study was to investigate the effect of slightly acidic electrolyzed water (SAEW) and ultrasound (US) combination on the inactivation of Vibrio parahaemolyticus in vitro and in fish samples. The bacterial log reductions caused by the US and SAEW treatment for 15 min were 0.99 and 2.63 log CFU/mL in vitro, respectively, while SAEW-US combination achieved a 3.10 log reduction.

Journal of Food Processing and Preservation, Accepted Article. To study the effect of low-dose electron beam irradiation treatment on the postharvest storage quality of Actinidia arguta. The kiwifruit was irradiated with 300, 400, and 500 Gy electron beam, respectively, stored at 0-1°C with 90%-95% RH. The physical and chemical indexes, physiological indexes and resistance enzyme activities of the fruits were determined.

Journal of Food Processing and Preservation, Accepted Article. Salmonellosis is often related to eggs and egg products such as onsen tamago. Yet, the cooking methods for preparing Japanese onsen tamago have not been standardized. This study is to preliminarily standardize the cooking conditions for onsen tamago. This study aims at investigating the determining factors for suppressing Salmonella Enteritidis in onsen tamago.

Journal of Food Processing and Preservation, Accepted Article. This study investigated the effect of NaOCl on the inactivation of human norovirus (HNoV) GII.4 infectivity in Manila clams treated with NaOCl solution at 100-1,000 mg/L chlorine for 10 min using propidium monoazide (PMA)/RT-qPCR.

Journal of Food Processing and Preservation, Accepted Article. This study aims to investigate the effect of chitosan edible coating with medicinal leaf extracts, their anti-biofilm and antimicrobial activity against the selected strains of Salmonella spp. and E. coli isolated from the chicken sample. The presence of bioactive compounds in leaf extracts were confirmed by antioxidant assay, polyphenolic content, UV-VIS, FTIR and GC-MS analysis.

Journal of Food Processing and Preservation, Accepted Article. Fresh-cut fruits and vegetables refer to edible commodities that are free from large scale and typical traditional processing operations. However, maintaining their nutritional value and microbiological integrity is challenging. The processing operations such as peeling, cutting and trimming done in the fresh-cut industry can trigger deteriorative reactions such as tissue softening and enzymatic browning.

Journal of Food Processing and Preservation, Accepted Article. Milk quality and safety maintenance is an important issue, as many reports showed several biological and chemical contaminants in the milk. Among all contaminants, AFM1 is detected frequently in milk samples. Therefore, our main aim was to understand the digestive fate of AFM1 in an in-vitro digestion (IVD) model system by using AFM1 spiked milk samples (2ug/L).

Journal of Food Processing and Preservation, Accepted Article. Fresh-cut fruits and vegetables are prone to browning that leads to quality decline, low acceptability and food waste. Therefore, it is of great importance to study and alleviate the browning of fresh-cut fruits and vegetables. Plant extracts, rich in bioactive compounds like polyphenols, flavonoids, terpenes and other active ingredients, exhibit high antioxidant and anti-browning ability.

Journal of Food Processing and Preservation, Accepted Article. Ultrasound was used to degrade patulin in pH 3.5 of solution containing cysteine, and investigated the cysteine-enhanced effects on ultrasound degradation of patulin. The results showed that ultrasound alone did not efficiently degrade patulin (reduced by 4.96-8.90%) without adding cysteine, and their synergistic roles were more favorable for patulin degradation (reduced by 17.82-60.98%).

Journal of Food Processing and Preservation, Accepted Article. In this study, high intensity ultrasound (HIU), antibrowning chemicals (calcium chloride and ascorbic acid), water bath were used to avoid the browning of kiwifruit pieces, and the shelf-life of fresh-cut was measured (two weeks). The treated fresh-cut kiwi samples were evaluated in terms of color, enzyme activities, bioactive compounds, microbial and sensory studies.

Journal of Food Processing and Preservation, Accepted Article. There are many problems of peanuts, such as lipid instability, high microbial content and aflatoxin. In this study, effect of superheated steam (SS) treatment on the security quality of grounded peanut (GP) was evaluated. Results indicated that concentrations of total bacteria, mold and Bacillus spp. were maximum reduced 99.26%, 100% and 98.57%, respectively.