Research Publications (Food Safety)

Journal of Food Processing and Preservation, Accepted Article. Based on the determination of the chemical composition of essential oils by GC-MS, the antibacterial activities and mechanism of combined essential oils extracted from Origanum vulgare L. and Houttuynia cordata T. (denoted as C-EO hereafter) were investigated. The possibility of using C-EO as a potential substitute for synthetic antiseptics was studied for the first time.

Journal of Food Processing and Preservation, Volume 46, Issue 2, February 2022.

Journal of Food Processing and Preservation, Accepted Article. Rice is an important cereal for Cameroon where 95% of the population consumes it frequently. In order to ensuring a healthy food supply to consumers, the objective of this study was to determine the fungal profile and quantify mycotoxins in twelve rice samples produced in Cameroon.

Journal of Food Processing and Preservation, Accepted Article. The efficacy of fruit extracts in reducing Salmonella on whole and fresh-cut cucumbers was investigated. Fresh cucumbers inoculated with Salmonella were treated with fruit extracts (10% lemon, 10% yuzu, 1% naringin, or 1% resveratrol) and stored at various temperatures. Salmonella populations on the whole or sliced cucumbers during storage were determined.

Journal of Food Processing and Preservation, Accepted Article. The presence of aflatoxin M1 (AFM1) in baby milk and aflatoxin B1 (AFB1) in cereal-based foods for infants marketed in Kosovo was investigated. One hundred and forty-three samples collected during 2016–2017 were analyzed by ELISA and suspected positive samples were further analyzed by LC-MS/MS. A positive incidence of 15.0% for AFM1 in baby milk and 62.14% for AFB1 in infant cereal-derived samples was found.

Journal of Food Processing and Preservation, Volume 46, Issue 1, January 2022.

Journal of Food Processing and Preservation, Volume 46, Issue 1, January 2022. Salmonella enterica serotype Enteritidis (SE) is a pathogenic bacteria frequently isolated from shell eggs. Among the surface pasteurization methods, infrared heating provides an easy and eco-friendly application. To eliminate SE on the surface of shell eggs, pasteurization was applied via two different approaches.

Journal of Food Processing and Preservation, Volume 46, Issue 1, January 2022.

Journal of Food Processing and Preservation, Accepted Article.

Journal of Food Processing and Preservation, Accepted Article.

Journal of Food Processing and Preservation, Accepted Article.

Journal of Food Processing and Preservation, Accepted Article. The presence of aflatoxin M1 (AFM1) in infant formula and aflatoxin B1 (AFB1) in cereal-based foods for infants marketed in Kosovo was investigated. One hundred and forty-three samples collected during 2016-2017 were analysed by ELISA and suspected positive samples were further analysed by LC-MS/MS. A positive incidence of 15.0% for AFM1 in baby milk and 62.14% for AFB1 in infant cereal-derived samples was found.

Journal of Food Processing and Preservation, Accepted Article. The effect of microwave power levels, frying time and temperature on mass transfer and acrylamide formation during deep-fat frying of carrot slices were determined. Maximum and minimum moisture loss were measured respectively in the control (fried at 170°C for four minutes) and samples pretreated with microwave at 7W/g power and fried at 150°C for two minutes.

Journal of Food Processing and Preservation, Accepted Article. This study investigates the potential of a pin to plate atmospheric plasma on the microbial decontamination of oat milk along with the changes in the physicochemical, rheological, functional, and particle morphology. As cold plasma comprises reactive species, and free radicals tend to rupture the microbial cells, microbial reduction in the oat milk is expected.

Journal of Food Processing and Preservation, Accepted Article. Water activity (aw) influences the growth of fungi as well as the biosynthesis of Ochratoxin A (OTA). The objective of this study was to obtain the critical storage conditions at which coffee beans are not susceptible to deteriorative physical changes and quantification of OTA in dry cherries and green-coffee beans after 60 days of storage at 35°C.

Journal of Food Processing and Preservation, Accepted Article. Evaluation of the suitability of surfaces for sun drying is important to prevent the AFs contamination in any produce. Proper drying can reduce the post-harvest losses. The study was conducted to determine suitable surfaces for chili drying and the relationship between physical appearance of pods and AFs content to aid management decisions during drying and storage.

Journal of Food Processing and Preservation, Accepted Article. This study aimed to evaluate the effect of solvent medium such as ethanol (EtOH), 50% (v/v) propylene glycol (PG), 20% (v/v) tween 20 (TW-20), and 20% (v/v) tween 80 (TW-80), on curcumin-mediated photosensitization to inactivate Aspergillus flavus spores in vitro and on the surface of yellow and white maize kernels and flour. Results showed suppression of curcumin phototoxic activity in TW-20 and TW-80.

Journal of Food Processing and Preservation, Accepted Article. Salmonella enterica serotype Enteritidis (SE) is a pathogenic bacteria frequently isolated from shell eggs. Among the surface pasteurization methods, infrared heating provides an easy and eco-friendly application. To eliminate SE on the surface of shell eggs, pasteurization was applied via two different approaches.

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

Journal of Food Processing and Preservation, Accepted Article. Monascus pigments (MPs) possess a range of biological activities, such as antimicrobial and potential anti-obesity activities. A lot of Monascus strains are used to produce MPs. In this study, the effect of radiation on pigment production and morphological changes of the fungus was investigated. The spore suspensions were exposed to different doses of Gamma by a Co-60 –irradiator and then cultured on potato dextrose agar.

Journal of Food Processing and Preservation, Accepted Article. Fluid bed drying with temperatures of 70-130 °C, together with a coating system based on a zinc oxide nanoparticle (n-ZnO) solution, were investigated for control of fungal growth in paddy before storage. A mathematical model to find suitable conditions for this process was developed.

Journal of Food Processing and Preservation, Accepted Article. Combating pathogenic and spoilage-causing bacteria has been a concern for agri-food sectors. Also, outbreaks affecting human health, impeding socio-economic development and world economy, and the rising incidence of bacterial resistance towards antibiotics require better control measures. Bacteriophages act as an efficient antibacterial tool to inhibit the growth of pathogenic as well as spoilage bacteria.

Journal of Food Processing and Preservation, Accepted Article. The acrylamide (AA) content of potato chips (PC), French fries ready-to-eat (FF) from fast-foods and prepared in households consumed by the Romanian population was estimated and also AA intake by consuming such products. The mean AA content of PC, FF from fast-food and prepared in households was 386.67, 149.55, and 530.32 µg/kg, respectively.

Journal of Food Processing and Preservation, Accepted Article. Abstract

Journal of Food Processing and Preservation, Accepted Article. ABSTRACT