Research Publications (Food Safety)

Aspergillus, Penicillium, Fusarium, and Alternaria species which produce toxic metabolites, create a big problem in terms of the production of reliable human food and animal feeds. This study was conducted to determine the mycotoxin contents of foodstuff collected uniformly in each year of 2017, 2018, and 2019 in Şebinkarahisar, Turkey by enzyme‐linked immunosorbent assay.

In this study, the effectiveness of ACP in inactivating Aspergillus flavus inoculated to military rations snack using response surface methodology (RSM) was investigated. Additionally, the effect of this treatment on the total count and yeast–mold count, as well as some quality properties of military rations snack, was examined.

A new selective broth, SSEL, was developed for simultaneous enrichment of S. enterica, S. aureus, E. coli O157: H7, and L. monocytogenes, optimizing by single factor experiments and a L9 (34) orthogonal test.

Isochoric freezing, different from isobaric (conventional) freezing, has a superior capability to reduce foodborne pathogens (a) photo and (b) schematic of a prototypical isochoric chamber. Abstract Isochoric freezing, different from isobaric (conventional) freezing, allows for storage below freezing temperatures without significant damage from ice formation.

We have developed a visual on‐site detection of African swine fever by the denaturation bubble‐mediated strand exchange amplification with colorimetric detection strategy. Combined with rapid extraction, the entire detection process takes only 50 min and only requires a portable metal bath. African swine fever virus was successfully detected in eight different tissues and seven types of pig feed by our method, so our method showed strong anti‐interference ability in complex sample matrix.

Freshly harvested Bambara groundnut seed obtained from rural framers in the Ehlanzeni District Municipality of the Mpumalanga province, South Africa does not have detectable levels of mycotoxins. Freshly harvested Bambara groundnut seed were naturally contaminated with mycotoxin producing isolates from the genera Aspergillus and Fusarium. Abstract Freshly harvested Bambara groundnut (BGN) is occasionally consumed raw and can potentially become infected with mycotoxingenic field fungi.

Antifungal effects of smoldering plants are studied in vitro and pistachio nuts. The smoke of the cinnamon plant had an in vitro fungicidal effect in the PDA medium. No aflatoxin was observed in pistachios treated by cinnamon bark smoke. A reliable method is introduced for pistachio farmers to provide safe products. Abstract Aflatoxin (AF) contamination of the Iranian exporting pistachio has become a major problem in the last decades.

The image of a probe thermometer as a nudge tool significantly improved compliance with and control of the critical control points. Citrus scent with a short inscription significantly improved the hygiene behavior of the food handlers at all critical stages of food preparation. Pictures and short inscriptions turned out to be the most effective nudge tools to improve the food handlers' hygiene behavior.

Two monoclonal antibodies (mAbs) specific to Salmonella were produced from a mouse immunized with a combination of heat‐killed whole‐cell and formalin‐fixed Salmonella enterica serovar Enteritidis (S. Enteritidis) as the antigens. The mAb SE‐13D bound specifically only to S. Enteritidis, while mAb Sal‐06G bound to various members of the Salmonella serogroups B, C, D, E, and I. Neither mAb demonstrated any cross‐reactivity to other bacteria.

This study investigated antimicrobial efficacy of trans‐cinnamaldehyde (TC) and chitosan (CH) along with high pressure processing (HPP) against Cronobacter sakazakii in infant formula. All treatments exhibited varying degrees of C. sakazakii reductions up to undetectable levels. Remarkable deformation and damage in C. sakazakii cells were observed by transmission electron microscopy after the appliation of HPP and bioacive cmpounds.

The developed miniaturized test (s) rapidly detects Escherichia coli/coliforms colorimetrically utilizing specific enzyme substrates and selective agents incorporated in media. High sensitivity and selectivity for target bacteria. A total of 139 milk samples were tested for presence of E.coli/coliforms using developed test (s). Abstract Current investigation was aimed to develop colorimetric tests for rapid detection of Escherichia coli/coliforms. These test (s) for E.

Lateral‐flow immunochromatographic assay (LFIA) was performed on pastry samples incubated for different time‐periods and the degree of coliform contamination evaluated. Pastries contaminated with ~5.0 log10 (cfu/g) coliforms showed LFIA positivity by 3 hr culture, whereas pastries contaminated with 2.0 log10 (cfu/g) coliforms showed LFIA positivity by 9 hr culture.

NaHB4, Te powder, CdCl2 and mercaptopropionic acid under a dark place were synthesized to get CdTe quantum dots (QDs) precursors, the precursors were furtherly reacted with zinc acetate and sulfur acetamide to obtain CdTe/ZnS QDs. The CdTe/ZnS QDs were covalently coupled with streptavidin by EDC•HCL and succinimide in the next step.

Efficacy of N‐Halamine on Foodborne Pathogens Abstract A major concern of the cattle industry is cross‐contamination of meat with pathogens. Cattle are exposed to fecal material, mud, and other contaminants which harbor pathogens that can be shed onto meat and meat processing equipment. Due to increased chances of meat contamination during processing, new antimicrobial formulations for carcass washing before hide removal needs to be identified and tested.

The antimicrobial calcium‐alginate‐based films containing the self‐microemulsifying (SME) thyme essential oil (TEO) formulations were fabricated successfully. A Ca‐alginate film containing nano‐emulsified TEO as well as a neat Ca‐alginate film were considered as the controls. The SME films released the TEO completely within 155 min and inhibited the growth of S. aureus and E. coli in in vitro antimicrobial tests. The population of S. aureus and E.

Nyjer and flax seeds are important oilseeds that are used for both human and animal consumption. Aspergilluscarbonariusproduced ochratoxin A (OTA) up to 271 μg/kg on ground nyjer seeds incubated with 0.98 awat 20°C, while A. carbonarius produced the highest OTA (146 μg/kg) on ground flax seeds incubated with 0.94 awat 20°C. Overall, ground nyjer seed is better than flax seed to support growth and OTA production by A. carbonarius.

Campylobacter is the most common cause of bacterial gastroenteritis worldwide and the most frequently reported foodborne pathogen in the European Union (EU). The predominant source of infection is poultry. The reduction of Campylobacter spp. in the poultry meat chain in the EU can only be achieved with an integrated meat safety assurance approach.

Microbial inspections were conducted at a hospital kitchen in both Vietnam and JapanThe mean general viable bacteria found on cookware and equipment in the Vietnamese hospital kitchen was significantly higher than in the Japanese kitchen.Coliform and E. coli were detected in cooked foods in the Vietnamese, but not the Japanese, hospital kitchen.

Royal jelly (RJ) and propolis were able to inhibit the growth of Aspergillus parasiticus with minimum inhibitory concentrations (MICs) of 3,200 and 100 μg/ml, respectively. Combination of RJ and propolis resulted in synergistic interaction with MICs of 200 and 25 μg/ml, respectively, and a fractional inhibitory concentration index of 0.312. RJ and propolis were able to down‐regulate the expression of the aflR gene and dramatically decrease the aflatoxin production by A. parasiticus.

Antimicrobial effect of oregano and thyme essential oils (1%) in minced pork was assessed after storage at 3°C/7 days in a vacuum. The inhibition of S. Typhimurium depended mainly on the fat content (logarithmic dependence) and to a lesser degree on the pH, whereas pH was not found to be a significant predictor in the case of L. monocytogenes. The results show that only lean minced meat (up to 5% of fat) is a suitable matrix for pathogen control by essential oils.

A novel selective enrichment broth (SLB) combined with a loop‐mediated isothermal amplification (LAMP) kit was developed for inspection of Salmonella in ready‐to‐eat fruits and vegetables. A novel selective enrichment broth was developed for the inspection of Salmonella. The recovery of injured Salmonella in SLB was superior to Selenite Cystine Broth. The growth of Salmonella and inhibitory non‐Salmonella in SLB was exceeding among LB and SC.

The main compounds of LC‐EO were citral and nerol. In the present study, gram‐negative bacteria had greater sensitivity to LC‐EO than gram‐positive bacteria. LC‐EO could lead to damage to the cell wall and membrane, resulting in the leakage of cell contents, such as electrolytes and nucleic acids, and eventual cell death. Abstract Litsea cubeba essential oil (LC‐EO) has been reported as antibacterial agents, but there are few studies about its possible antibacterial mechanism.

PDT is an emerging new antimicrobial technology, which uses a combination of photosensitizers and light. This study, for the first time, demonstrated that ERY (Red No. 3)‐mediated PDT can be an alternative antimicrobial treatment strategy to the conventional treatments used in tomato juice. Abstract The objectives of this study were to evaluate the efficacy of erythrosine B (ERY, Red No.

The present study investigated the effects of combined ultrasound (37 kHz, 380 W for 5 min) and peroxyacetic acid (PAA; 50–200 ppm) treatment on the reduction of Salmonella Typhimurium and Campylobacter jejuni on chicken skin. Ultrasound was not sufficient to inactivate S. Typhimurium (0.48 log CFU/g reduction) or C. jejuni (0.25 log CFU/g reduction), whereas PAA significantly (p < .05) reduced S. Typhimurium (0.93–1.59 log CFU/g reduction) and C. jejuni (0.77–1.52 log CFU/g reduction).

S. enteritidis and P. aeruginosa had an inhibitory effect on L. plantarum. L. plantarum had no effects on S. enteritidis and P. aeruginosa. Lotka–Volterra model with six interaction coefficients could quantitatively describe the interaction among Salmonella enteritidis, Lactobacillus plantarum, and Pseudomonas aeruginosa.