Research Publications (Food Safety)

In the current study; the presence and the level of total aflatoxin concentrations in corn and corn based products (namely, corn fiber, corn gluten and corn starch) obtained from a corn wet‐milling industry in Turkey, were analyzed by ELISA method. The samples were collected during the years 2018 and 2019. Among the samples the total aflatoxin concentrations were the least in the corn starch and the highest in the corn gluten.

Free radicals produced during oxidation on the one hand and food contaminated with food source microorganisms on the other are serious threats to human health which increase the need to use natural compounds to replace synthetic and chemical substances used. In the present study, the antioxidant and antimicrobial activity of the cinnamon extract was investigated during hamburger meat storage.

The impact of high‐pressure processing (HPP) or thermosonication (TS) in combination with nisin on the microbial inactivation of green juice (celery stalk, apple, cucumber, parsley) and changes in its quality was investigated. Microbial inactivation with HPP at 600 MPa resulted ≥7 log reduction of Escherichia coli, whereas 5 and 7 log reduction of Listeria innocua were attained after combining with 100 and 200 mg/L of nisin, respectively.

The objective of this study was to compare the impact of ultrasound (US; 30 kHz; 2, 4, 6, and 8 min) and malic acid (MA; 0.5 and 1%), individually and in combination, on inactivation of food borne pathogens (Salmonella Typhi, Shigella dysenteriae, Listeria monocytogenes and Shigella flexneri) and the effect of US treatment on β‐carotene and total phenolics content in sweet lemon juice.

Honey is a commercial product that presents difficulties in food industries related to crystallization inside the packages. Dry ingredients are easy to handle. Honey co‐crystallized with sucrose is a dry productthat can be used in the food industry as long as fulfillsafety and sensory requirements. The objective of this work was to produce and characterize honey co‐crystallized with sucrose using 9 different samples of honey.

ABSTRACT The aim of our work is to investigate and compare the polycyclic aromatic hydrocarbons (PAHs) content of smoked paprika produced with different technologies and originated from different locations.

Litsea cubeba (LC) is widely used as a food flavoring. In this study, 30 components of the essential oil of Litsea cubeba (LCEO) were identified, of which α‐citral (33.6534%) and β‐citral (27.8042%) were identified as the main components. The diameter of the inhibition zone, minimum inhibitory concentration, and minimum bactericidal concentration of LCEO to several foodborne bacteria were evaluated. The results indicated that gram‐negative bacteria (Salmonella, E. coli O157, E. coli DH5α, E.

This study aimed to explore the stability of allyl isothiocyanate (AITC) after microencapsulation and its effect on the preservation of chilled fresh pork for 24 days. The single‐factor experiment and the orthogonal experiment were used to study the best experimental conditions (homogenizing time 4 min, stirring rate 900 rpm, Tween 80: core material volume ratio 1:20, and olive oil: AITC volume ratio 25:75).

This study was carried out to investigate the effects of irradiation doses (0, 1.5, and 3 kGy) on the physicochemical and microbial qualities of meat balls with or without moringa leaf powder (MLP) and 14 days under refrigerated storage. The results indicated that irradiation and storage caused significant changes on physicochemical attributes of meatballs and the decreasing trend in stability was observed in meatballs stored under aerobic packaging.

The present study aimed to phenotypically characterize S. aureus isolates originated from bovine raw milk and different steps of the pig slaughterhouse flowchart to evaluate the biofilm formation ability of these bacterial isolates, the factors that may influence this ability, the behavior of these bacterial pathogens in the food environment, and the sensitivity of these microorganisms to methicillin. In this survey, 28 S.

In the present study, it was aimed to evaluate the effect of gamma irradiation (0, 2.5, and 5 kGy) on physico‐mechanical and structural properties of basil seed mucilage‐chitosan‐based films containing Ziziphora clinopodioides essential oil (ZEO: 0%, 1%, and 2%) and magnesium oxide nanoparticles (MgO: 0%, 0.1%, and 0.2%), and their application on trout fillet´s shelf‐life during refrigerated storage for 18 days.

The aim of the study was to isolate and characterize E. coli from finfish and shellfish. A total of 100 E. coli isolates (finfish = 42, shellfish = 58) were used in this study. Frequently encountered serotypes in shellfish and finfish were O14, O159, O23, and O5. Phylogenetic analysis revealed a significantly high prevalence of B2 group in shellfish (p < 0.05), while B1 and C groups were significantly more prevalent in finfish (p < 0.05).

In order to improve the microbiological stability of Argentinian Port Salut cheese stored at 12 ºC, starch based edible films and coatings reinforced with rice bran and added with natamycin and nisin (NANI) were evaluated against a surface contamination of Saccharomyces cerevisiae and Listeria innocua (mixed culture). Films with or without antimicrobials and a commercial film prevented the microorganism passage on cheese.

This study investigated effects of continuous light irradiation (30 μmol m‐2 s‐1) on the total antioxidant capacity (TAC), total phenolic compounds (TPC), phenolic acids, and their related enzyme activities in minimally processed spinach during 7 d of storage at 7 °C.

Infrared irradiation is an alternative method for the thermal processing of foods. Lime is one of the citrus fruits and considered beneficial for human health. Dried lime juice is common in the Middle Eastern region and alternatives are desired to the conventional resistance heating method for the elimination of undesirable microorganisms. A batch infrared extraction pasteurizer (BIREP) was developed to test both infrared and conventional heating methods.

From Phoenix dactylifera L. seeds, the effect of acetone, ethanol and water on total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli was examined. Here, the augmented simplex‐centroid mixture design was implemented. All the independent and response variables were fitted to linear, quadratic and special cubic models.

The study aimed at thesurface disinfection and shelf life extension ofcherry tomatoesusingozone (1O3;17.2 g/m3 ozone for 4 min and 2O3;17.2 g/m3 ozone for 12 min),alkaline ionized water (1AEW; pH 10 for 20 min and 2AEW; pH 8.5 for 20 min), and theireight combinations.

This study investigated the antibacterial activity of a paper egg tray containing clove oil (10‐80 µg g‐1), or 40 µg g‐1 of eugenol, eugenyl acetate, and a eugenol/ eugenyl acetate combination at ratios of 7:1, 1:1, and 1:7 with UV‐C radiation to control the growth of Escherichia coli, Salmonella enterica serovar Typhimurium, andStaphylococcus aureus on chicken eggsfor 30 days.

In this work, the fermented chili pastes of normal samples (NS) and abnormal samples (ANS, aerogenic samples) were analyzed. The gas produced in the ANS was carbon dioxide. The kinds of bacteria genus were the same in both samples. However, concentrations of Bacillus and Clostridium in ANS were higher than those in NS. This finding indicated they might be the potential bacteria for gas production.

The present study reported the optimization of extraction of phenolic and flavonoid compounds from the cherry stem and biological activities of the extract. The extraction parameters were optimized employing a response surface methodology (RSM), and they were determined as 79°C, 35% (v/v) of ethanol percentage and 119 min. It was found that the extract obtained at the optimum conditions contained high amounts of sinapic acid and quercetin followed by caffeic and ferulic acid.

The objective of this study was to investigate the impact of Soxhlet extraction (SE) and ultrasound‐assisted extraction (UAE) on the yield and quality parameters of sunflower seeds oil.Ultrasound‐extraction sunflower oil(UESO) was further opted to frying behavior, which includedUESO which was heated without any product (blank sunflower oil, that is, BSO) and UESO, which was used to fry potato strips (sunflower oil with potato stripsthat is SOPS).The free fatty acids (FFAs)and acrylamide conte

Biopreservation is the extension of shelf life and enhanced safety of food by natural antimicrobial agents such as bacteriocins. In this research, the antimicrobial effect of edible coating incorporated with bacteriocins produced by Pediococcus pentosaceus 147 was evaluated. First, the in vitro antimicrobial activity of the partial purified cell‐free supernatant (CFS) of P. pentosaceus 147 against Listeria monocytogenes was measured (8,533.3 AU/ml).

Starch sedimentation process in sweet potato starch production traditionally uses sedimentation pond (SP), but it is often time‐consuming with contamination issues. In order to improve the production efficiency, a sedimentation tank (ST) was designed, and its effect on the starch and protein contents, bacterial composition, and pH of the slurry was evaluated in comparison with the SP.

The cover image is based on the Original Article Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage by Cai Kezhou, Yuzhu li, Wei Xing et al., https://doi.org/10.1111/jfpp.14532.

In this study, the application of ozonation, ultraviolet radiation, and pulsed electric field techniques on the elimination of total Aflatoxins (AF) and AFM1 in probiotic milk (Acidophilus milk) has been investigated. A central composite response surface analysis was performed to determine the effects of these methods on the reduction of total AF and AFM1 and also, the viability of bacteria using Design‐Expert software.