Research Publications (Food Safety)

A method based on vapor‐phase advanced oxidation process (AOP) for decontaminating red or green grapes was validated for inactivating Listeria monocytogenes and spoilage molds.

This work examined the influence of cultivar, tubers’ age, antibrowning agent, package atmosphere, and storage time on fresh‐cut potatoes’ (FCPs) physical, chemical, and sensory properties. Potato slices of cv.

Peaches are vulnerable to cold temperature, showing the symptoms of chilling injury (CI). The occurrence of CI results in irreversible aroma loss, especially ‘peach‐like’ lactones loss during cold storage and subsequent shelf life. Methyl jasmonate (MeJA) treatment is effective in alleviating CI symptoms in peach fruit; however, its effect on peach aroma volatiles is still unknown.

Dried sweet potatoes (SPs) are often irradiated for improved safety and shelf life. Formation of irradiation‐derived radicals was analyzed using electron paramagnetic resonance (EPR) spectroscopy. These irradiation‐specific radicals can be used to characterize the irradiation history of dry plant‐based foods containing cellulose and sugars.

This study was aimed to investigate the presence of Listeria monocytogenes in raw water buffalo milk and milk products, besides determining its serotype and the extent of its resistance against various antibiotics. A total of 188 samples of raw water buffalo milk and milk products were collected from Samsun Province, Turkey between November 2012 and May 2013. The classical culture technique was used to isolate and identify L. monocytogenes, as described in EN ISO 11290‐1.

Herein, Psyllium‐seed mucilage (PSM) and oregano extract (OE) were incorporated into the design of a promising, biodegradable, and antimicrobial edible film to enhance the shelf life of food. Various OE‐PSM films with different concentrations of OE, PSM, and glycerol, as a plasticizer, were fabricated.

Eggs and their derived products are common foods that can induce food allergic reaction, especially in children. The reported incidence of egg allergy is 1% to 2%, and its prevalence has rapidly increased in recent years. Currently, there is no approved treatment for it. The clinical guidance for this adverse food reaction is the complete elimination of egg (and their derived products) from diet, which is difficult due to the wide use of egg ingredients in food industry.

Acrylamide is a known neurotoxin and probable carcinogen in humans. Researchers reported that foods rich in carbohydrates could generate high amounts of acrylamide at high temperatures. In recent years, hydrocolloids are applied to reduce acrylamide in thermally processed foods and the effect has been well proved. The present work was to investigate the effect of sodium alginate as the coating agent on acrylamide formation in fried potato chips by a Box‐Behnken design.

Owing to the strong hydrophobicity of zein, improved solubility is required to enhance the recovery of bioactive peptides. Using a zein suspension prepared by the antisolvent precipitation method, the impact of varying the voltage during dielectric barrier discharge (DBD) treatment on the physicochemical and conformational properties of zein in water was investigated.

In this study, Salmonella isolates recovered from meat (beef and mutton) and meat contact surfaces at retail were investigated to determine their serotype, antibiotic resistance, and biofilm formation ability. Salmonella was found in 29 (24.17%) samples out of 120 samples including 14/50 (28%) of beef, 10/40 (25%) of mutton, and 5/30 (16.67%) of meat contact surfaces. Seven isolates were identified as S. Enteritidis, three as S. Typhimurium, and two as S.

N‐linked oligosaccharides (N‐glycans) derived from milk were recently found to be antipathogenic. This study compares the antimicrobial activity of N‐linked glycans and free oligosaccharides from human, bovine, and goat milk against Staphylococcus aureus. Milk N‐glycans showed a bactericidal/bacteriostatic effect on the pathogen when compared to free milk oligosaccharides, evidenced by the clear zone from the halo assay, with the order of human milk >goat milk >bovine milk.

The bacterial biofilm formation index (BFI) is measured by a microtiter plate assay, and it is typically performed at 72 hr. However, the dynamics of biopolymer formation change during this incubation period. The aims of this study were to follow the biofilm formation dynamics of Vibrio strains isolated from samples of seafood and food contact surfaces (FCS) and to propose a new BFI classification criterion.

Food companies should comply with the requirements of a zero‐waste concept to adapt to the circular economy requirements. In fruit companies, usually seeds are discarded without proper utilization and extraction of the bioactive compounds. Fruit seeds are sources of chemical compounds that can be extracted, studied, and applied in high value‐added products.

In recent years, to increase growth rate and prevent infectious diseases, an excessive use of antibiotics in livestock breeding processes has resulted in the presence of antibiotic residues in animal foods. In this experiment, a new kind of electrochemical sensor is prepared based on magnetic mesoporous hollow carbon microspheres (MHM) as a penicillinase (Pen X) adsorption carrier to rapidly detect penicillin sodium (Pen G), named Pen X/MHM/MGCE.

The food irradiation marker, 2‐dodecylcyclobutanone (2‐DCB), assayed by SPME provides a fast and simple method to estimate the irradiation history of fat‐containing food products. The SPME conditions were optimized to maximize the extraction of 2‐DCB from chicken jerky treats (CJT) irradiated at low (5 kGy) and high (50 kGy) doses. The extracted 2‐DCB was measured using GC‐MS in selected ion mode (m/z 98, and 112).

Acrylamide (AA), classified as a probable carcinogen, can be neurotoxic, genotoxic, and can damage DNA. This study explored the ability of seabuckthorn berries juice (SBJ) to alleviate AA‐induced toxic injury in rats. Twenty‐four adult male Sprague‐Dawley (SD) rats were randomly divided into four groups: control group, AA group (40 mg/kg), AA + SBJ (40 mg/kg AA and 5 mL/kg SBJ), and AA + vitamin C (VC) group (positive control group, 40 mg/kg AA and 100 mg/kg VC).

Terpene glycosides (TGs) in the berry skins of Ecolly and Cabernet Gernischet (CG) grapes were profiled by ultra performance liquid chromatography‐quadrupole time‐of‐flight mass spectrometry (UPLC‐Q‐TOF‐MS) and compared to that of Muscat Hamburg (MH) grapes. The aroma glycosides in grape skins were extracted by methanol, purified using Amberlite XAD‐2 resins, eluted in methanol/ethyl acetate, and analyzed by UPLC‐Q‐TOF‐MS.

The effect of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different levels (0, 25, 125, 625 µmol/g protein) on the gel properties of mackerel (Scomberomorus niphonius) myofibrillar protein (MP) was studied with and without ultraviolet A (UVA) irradiation.

Sanguisorba officinalis L. (family Rosaceae, subfamily Rosoideae) is a plant found throughout Southern Europe, Northern Africa, and Eastern Asia. This study demonstrated the antibacterial activity of a purified polyphenolic extract (PPE) from S. officinalis L. against Bacillus subtilis using growth inhibitory and apoptosis assays, and investigated the antibacterial mechanism responsible for changes in cell membrane properties.

Battered and breaded fish nuggets (BBFNs) were prepared by treating fish with a batter composed of wheat starch (WS) and wheat protein (WP) blends (at the ratios of 15:1, 13:1, 11:1, 9:1, and 7:1, w/w), frying at 170 °C (40 s) followed by 190 °C (30 s). Fried BBFNs were evaluated for moisture and fat contents, color, shrinkage, acrylamide content, and fat distribution.

Chitosan (CHI) and whey protein are usually used to prepare edible films for food preservation. However, the composite film composed of the two components does not yield satisfactory properties for chestnut preservation. In this study, nano‐cellulose and cinnamaldehyde (CMA) were added to CHI and whey protein, creating a new composite film with strong water retention, bacteriostatic, and mechanical properties.

As a kind of polymer material additive, phthalic acid esters (PAEs) are widely used in food industry. However, PAEs are environmental endocrine disruptors with reproductive toxicity and teratogenic carcinogenicity, which are difficult to be degraded in the natural environment. In this paper, gas chromatography‐mass spectrometer (GC‐MS) methods for PAEs in polyethylene wrap film were optimized.

Understanding consumers’ perceptions toward chicken meat safety and quality could provide valuable information to public health educators since it is the most consumed meat. This study explores perceptions of a group of South African consumers on the safety and quality of chicken meat based on intrinsic and extrinsic attributes and identifies related safety risks. Data were collected through a web‐based survey (863 participants).

Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum–guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin.

Vibrio parahaemolyticus is an important pathogenic bacterium in both food safety management and mariculture. Rapid and accurate detection technologies are critical for effective control of its outbreak and spreading. Conventional technologies and polymerase chain reaction (PCR)‐based approaches have limited usage because of the requirement of laboratory instruments and trained personnel.