Research Publications (Food Safety)

This study evaluated the effects of low doses of gamma radiation (up to 2.0 kGy) on the survival and growth of Listeria monocytogenes and on technological characteristics of RTE cooked hams, formulated without and with 50 and 150 mg/kg of sodium nitrite, after 30 days of cold (4°C) storage. The radiation reduced from 0.33 kGy in uncured and RTE50 to 0.25 kGy in RTE150 and after storage, a reduction (p > .05) in the Listeria growth in the cured samples.

Oil degradation occurs rapidly in deep‐frying process, compromises food quality and food safety. Oil blending can be used to improve stability. An experiment using a Rancimat at 190°C with 10L/h airflow for 30min followed with total polar material content (TPM) and free fatty acid contents (FFA) tests were conducted to select blend candidates for full‐scale production trials.

A low‐pressure plasma system was used to study the continuous decontamination of milk flowing at atmospheric pressure in a quartz tube. The plasma discharge generated at 2 kV, 1.5 cm electrode gap was characterized by optical emission spectroscopy, and evaluated for microbial reduction at a flow rate of 6 and 3 mL/min. It accounted for a maximum of ~95 % microbial (coliforms) reduction at 3 mL/min (5 min exposure time).

Various fruits are involved in food models, including fresh‐cut fruit, fruit salad, and juices. Toxigenic fungi in horticulture have attracted interest in order to the food safety requirements and their illnesses relation. This study aimed to apply grape by‐products (Gbps) that contain bioactive compounds to reduce mycotoxin and limit toxigenic fungal‐activity in fresh‐cut fruit and juice. The Gbps were collected and extracted using ultra‐sonication.

Fish oil was extracted from Euthynnus affinis whole fish captured from Red Sea, Egypt using conventional wet rendering method. Ecofriendly chitosan in a non‐centrifuged sequential purification (C/O‐NCSP) technique was employed to purify the resulting crude oil.

Lactic acid bacteria (LAB) have been isolated from fermented foodstuff and pre‐identified using API 50 CHL and confirmed by polymerase chain reaction method to investigate the protective properties against important food‐borne pathogens of their cell free supernatants (CFS) and neutralized cell free supernatants (NCFS). The antimicrobial activity of CFS and NCFS was determined using agar well diffusion assay.

Aflatoxin G1 (AFG1), a hepatocarcinogenic mycotoxin, is one of the fundamental supporters of the high pace of carcinoma hepatocellular. This investigation intended to decide the capacity of ten lactic acid bacteria (LAB) species in expelling or restricting AFG1 from MRS stock media and to assess the solidness of LAB/AFG1 complex through storage at 4 and 37 ºC for 72 and 48h individually.

Milk is an animal‐origin food with high nutritional value. After the milk is obtained, its composition is affected by the tools and equipment used (such as filter, holding tank) its environment and heat treatments applied to milk. This study was conducted to investigate the effect of different heat treatments on the concentration of certain minerals and heavy metals in milk.

This study evaluated the effects of low doses of gamma radiation (up to 2.0 kGy) on the survival and growth of Listeria monocytogenes and on technological characteristics of RTE cooked hams, formulated without and with 50 and 150 mg kg‐1 of sodium nitrite, after 30 days of cold (4 °C) storage. The radiation reduced from 0.33 kGy in uncured and RTE50 to 0.25 kGy in RTE150 and after storage, a reduction (P > 0.05) in the Listeria growth in the cured samples.

The present study aimed to examine the efficiency of ethanolic extract of Capsicum annuum L (CAE) in improving the shelf life and quality of fresh‐cut C. annuum (FCCa). The uniformly sliced FCCa were prewashed with sodium hypochlorite solution (NaOCl) and then treated with 10% of CAE. The foodborne pathogens of Listeria monocytogenes and Salmonella enterica were patched on the surface of FCCa and stored at 15°C and 4°C for 12 days.

Cold plasma technology (CPT) is considered as one of the emerging alternative techniques for preserving food commodities, extending shelf‐life and retaining bioactive compounds in foods. Due to non‐thermal nature, CPT is a useful technology for the sterilization process, especially for heat‐sensitive foods. However, CPT in food is still an emerging process in terms of safety evaluation.

The present study aims to explore the dual broad‐spectrum antibacterial and antifungal potentials of Pediococcus acidilactici LAB001 (GenBank Ac. No.: FJ457014) against some food spoilage bacteria and fungi. The strain produced the highest amount of bacteriocin in a low‐cost TGE + Tween 80 + Buffer medium within 24 hrs fermentation at 30 °C. The bacteriocin causes lethality to spoilage bacteria with the loss of essential solute like K+.

Olive mill wastewater (OMW) was used as a source to extract radical scavenging compounds, in order to study their possible valorization as natural antioxidants. Their antioxidant activity (IC50 0.32 µg/ml) was found to be more potent than that of a commercial antioxidant: Ascorbic acid (AA) (IC50 1.91 µg/ml). The olive mill wastewater extract (OMWE) and AA were separately added to two vegetable oils, sunflower oil and rapeseed oil.

The present study was carried out to evaluate the antioxidant potential of selected nonconventional plant sources in ghee. Total phenolic content among the various plant sources was found to be significantly (p < .05) higher in tamarind seeds (59.47), catechu (59.41), and harde (58.79) as expressed as Gallic acid equivalent (GAE) per gram.

Rose pure dew is commonly used in food and cosmetic industries. A bacterial was isolated from rose pure dew, followed, the morphological, physiological, biochemical, and molecular biology were used to identification. The pathogenicity of the strain and the broad‐spectrum antibacterial activity of pure dew were detected. The strain was subjected to testing at temperature gradients as well as to antibacterial tests against food preservatives and drugs.

Dried fig (Ficus carica L. cv. Sarılop) is an important food commodity which has significant commercial value. This industrial fruit has comprehensive pre/postharvest treatments and needs an appropriate washing treatment by conserving its quality parameters. This study aimed to investigate the effects of individual and combined ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical, chemical and bioactive quality characteristics of dried figs.

In the present study, the efficiency of sodium acetate (2.5% wt/vol), lactic acid (2% vol/vol), citric acid (2% vol/vol), calcium chloride (3% wt/vol), Nisin (0.04 g/L), Lactic acid (2% vol/vol), and nisin (0.04 g/L), combination solutions as additional hurdle to refrigeration (4°C) of tilapia was evaluated. The solutions were applied as surface coating by dipping method.

In this study, two near neutral pH electrolysed water (NEW1 produced by redirecting of the catholyte solution back to the anode chamber and NEW2 produced by using NaCl and NaHCO3 as electrolyte) and control (NEW0, produced by commercial unit) were evaluated for their stability during 75 h storageat 7°C.

Peas are highly seasonal and perishable in nature, thereby requiring suitable preservation methods to be available throughout the year. Osmotic drying is one of the suitable methods for preserving perishable and semi‐perishable produce. Osmotic drying of green peas was carried out in ternary solutions of water, sodium chloride (NaCl), and sucrose having different solution concentrations and osmotic temperatures.

The current research was performed to assess the fungal contamination in oils extracted from wild almonds (Alok) during 60 days of storage. To assess the influence of storage temperature on fungal growth and aflatoxins production, three batches of wild almond nuts were kept at 25, 30, and 35 °C for 60 days, and extracted oils from nuts were evaluated at six periods of intervals.

The moisture sorption isotherms for oven dried mango were constructed gravimetrically at three different temperatures of 25°C, 30°C, and 35°C, and relative humidity ranging 8.3%–97.0%. The Guggenheim–Anderson–de Boer model was used to fit sorption data and constant equations determined using nonlinear regression analysis. The isotherms had J‐shaped curve that represents type III isotherms characterized by sugar‐rich products.

Understanding factors that affect food chemical stability is important for optimizing product quality and shelf life. The objective of this project was to investigate the role of iron and ultraviolet (UV) light on chemical stability by determining the degradation rate constants of Brilliant Blue, tartrazine, and Allura Red in pH 3 solutions of various compositions stored in the presence and absence of UV light.

Total phenolic content (TPC), antioxidant and antibacterial activity of ethanol, water, and water:ethanol (50/50 vol/vol) extracts from wheat, spelt, rye, barley, sweet, and lemon grasses were studied. Both grass type and solvent used significantly (p < .05; MANOVA) affected the extracts’ properties.

ABSTRACT A fish‐packaging film was prepared with 0.4% gellan gum (GG), 2% citrus pectin (CP), 0.75% glycerol, EDTA 1 mM, and 50 arbitrary‐units (AU)/mL of antimicrobial‐activity supernatants (AS) from Streptococcus infantarius‐cultures containing bacteriocin‐like compounds of 5‐10 kDa.

This study was aimed to determine the effects of a plasma jet of mixed argon and oxygen (Ar‐O2) on Aspergillus flavus growth in potato dextrose broth (PDA). Settings for power, discharge duration, and gas flow rate of the plasma jet system (PJS) were optimized over ranges of 10–20 W, 1–10 min and 3–9 L/min, respectively. The optimal conditions required to inhibit 100% of A. flavus growth at 30°C for 48 h were 20 W, 10 min, and 9 L/min, respectively. The PJS inhibited 100% of the A.