Research Publications (Food Safety)

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

Journal of Food Processing and Preservation, Accepted Article. Abstract

Journal of Food Processing and Preservation, Accepted Article. Abstract

Journal of Food Processing and Preservation, Accepted Article. Abstract

Journal of Food Processing and Preservation, Accepted Article. Abstract

Journal of Food Processing and Preservation, Accepted Article. Abstract

Journal of Food Processing and Preservation, Accepted Article. Abstract The aim of this study was to investigate the effect of ascorbic, citric and lactic acid (1% and 5%) on the survival of Listeria (L.) monocytogenes and Escherichia (E.) coli O157:H7 inoculated on fresh Atlantic salmon stored at 4 ± 1°C. In this study, in general, L. monocytogenes and E. coli O157: H7 population in samples treated with organic acids were significantly lower than in non-treated fish samples.

Journal of Food Processing and Preservation, Accepted Article. Abstract

Journal of Food Processing and Preservation, Accepted Article. ABSTRACT

Journal of Food Processing and Preservation, Accepted Article. The efficiency of a hand sorting process on aflatoxins (AFs) and sterigmatocystin (STC) occurrence in hazelnuts was investigated by high-performance liquid chromatography coupled with fluorescence and ultraviolet detection (HPLC-FLD-UV) after post-column derivatization. Raw hazelnut kernel samples were obtained from five different hazelnut processing plants in Turkey.

Journal of Food Processing and Preservation, Accepted Article. Iran is the most important exporter of pistachios in the world. One of pistachio export challenges is the damage of pistachio by warehouse pests. Many efforts have been made to discover alternative methods of non-toxic pest control. To study the effect of the cold plasma jet on P. interpunctella of pistachio nut, three treatment variables were used by argon/air ratio, the plasma exposure time, and the power supply voltage.

Journal of Food Processing and Preservation, Accepted Article. The physicochemical characteristics and chemical safety of two categories of grilled meat from Niger were assessed, using sun drying and optionally wood fire grilling processes. Contamination factors associated with the critical unit operations were identified and the technological parameters were monitored through these processes. Sixty samples were analysed for dry matter, pH and water activity.

Journal of Food Processing and Preservation, Accepted Article. In the present study, an electronic tongue (e‐tongue) system based on cyclic voltammetry (CV) with three electrodes (pencil graphite (PG), screen printed (SP), and glassy carbon (GC)) was fabricated to investigate and detect heavy metals, such as cadmium (Cd), lead (Pb), tin (Sn), and nickel (Ni) (at three concentrations of 0.05, 0.1, and 0.25ppm) in sunflower edible oil.

Journal of Food Processing and Preservation, Accepted Article. Heavy metal pollution in water negatively affects the health status of fishes and makes it toxic to human health. Conventional chemical‐based methods for fish quality assessment are destructive, highly time‐consuming, and require expensive machines and expert manpower.

Journal of Food Processing and Preservation, EarlyView. Volatile N‐nitrosamines (VNAs) and polycyclic aromatic hydrocarbons (PAHs) are two of the most hazardous compounds for human health in the meat products have cured by nitrite and smoke, on whose contents different cooking methods can have a significant effect on quality.

Journal of Food Processing and Preservation, Accepted Article. This study aimed to investigate the mechanisms activated by melatonin treatment for attenuating Aspergillus decay, suppressing aflatoxin B1 (AB1) accumulation, and preserving nutritional quality in fresh pistachio fruits during storage at 25 ºC for 18 days. At 6‐day intervals, samples from each of three replications were selected, and subjected to biochemical analysis.

Journal of Food Processing and Preservation, Accepted Article. In this study, the optimized conditions for L‐asparaginase treatment on Arabica coffee beans and the impacts of two independent variables (enzyme dosage and treatment time) on five dependent variables (acrylamide, 2‐Acetyl‐3‐Methylpyrazine, 2,3‐Dimethylpyrazine, 2,5‐Dimethylpyrazine and 2‐Methylpyrazine) were investigated by employing RSM.

Journal of Food Processing and Preservation, Accepted Article. Citrus canker is a quarentenary disease caused by Xanthomonas citri subsp. citri (X. citri). Thus, sanitization of fresh fruit is a necessary measure before any commercial activity. Therefore, we evaluated the clove essential oil (CEO), as an alternative sanitizer for the disinfection of citrus fruit in packinghouses.

Journal of Food Processing and Preservation, Accepted Article. This study was conducted to assess the antibacterial efficacy of Artemisia persica Boiss essential oil (APBEO) at concentration of 75 and 150 ppm with probiotic bacterium Lactobacillus paracasei in preserving the microbial and organoleptic quality of Doogh during the storage at 4°C. The results indicated the gradual increase in acidity, whereas a decline in pH was noted in all the samples (P<0.05).

Journal of Food Processing and Preservation, Accepted Article. Atmospheric cold Plasma (ACP) is a novel non‐thermal technique that provides the ability to denaturate enzymes without damaging main components.

Journal of Food Processing and Preservation, Accepted Article. In this study, the level of acrylamide (AAM) in Robusta coffee beans was analyzed in a hot air roaster, in which the temperature was increased from room temperature to 220 °C. Results showed that the maximum AAM level of 974 ± 29 μg/kg was achieved at 180 °C. Thereafter, AAM continuously decreased down to 109 ± 18 μg/kg.

Journal of Food Processing and Preservation, Accepted Article. 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, gentamicin and resistant to penicillin, erythromycin, and vancomycin.

Journal of Food Processing and Preservation, Accepted Article. This study investigated the impacts of selected and broadband infrared (IR) wavelength treatments with tempering step on inactivation of aflatoxigenic molds and the treatments’ effects on head rice yield (HRY). Rough rice was treated with different IR intensities, product‐to‐emitter gaps, and heating durations. Afterward, the samples were tempered at 60°C for 4 h.