Research Publications (Food Safety)

Linalool has outstanding antibacterial activity, while few studies have elucidated its inhibitory mechanism based on omics combination techniques. This study aimed to investigate the antibacterial mechanism of linalool toward L. monocytogenes after subjected to transcriptomics and proteomics, and its application in chicken breast preservation.

The aim of this study was to investigate the prevalence, molecular characteristics and antimicrobial susceptibility of S. aureus in raw eggs during production and sales in Yangling, Shaanxi Province, China, and assess whether enterotoxin-A-carrying strains could grow and produce enterotoxin A (SEA) in egg contents at 3 different temperatures (10, 25, and 37 °C) and culture times (1, 3, 5, and 7 days).

The microbiological safety of avocado is concerning in light of associated foodborne illness outbreaks. Avocados were inoculated with 7 log CFU/fruit of Salmonella enterica serovar Typhimurium or Listeria monocytogenes and stored at 21 °C for 10 days and 7 °C for 14 days. S. Typhimurium level increased by 0.71 log CFU/fruit at 21 °C and decreased by 0.93 log CFU at 7 °C (P < 0.05). L.

Vibrio parahaemolyticus and its biofilm threaten food safety and human health. Bacteriocins are known to inhibit various foodborne bacteria and their biofilms; however, few bacteriocins with antibiofilm activity against V. parahaemolyticus have been reported.

Salmonella enterica subsp. enterica serovar Thompson (S. Thompson) poses a major threat as a pathogen to food quality and public health. The foodborne pathogen requires zero tolerance in food control. The foodborne pathogen recently caused a large-scale outbreak in Korea. Hence, there is a dire need for a sensitive and efficient assay to detect S. Thompson.

The bacteriocin CAMT6 is a novel bacteriocin produced by Enterococcus durans YQ-6 isolated from Larimichthys polyactis in the South China Sea. In this study, the bacteriocin CAMT6 was purified by extraction using ethyl acetate, Sephadex LH-20 column chromatography, cation exchange chromatography and reversed-phase high-performance liquid chromatography, in sequence.

This study evaluated the effectiveness of triplewashing with a hydrogen peroxide (H2O2)-peroxyacetic acid (PAA) mixer to mitigate microbial cross-contamination of Salmonella Typhimurium and the surrogate bacteria Enterococcus faecium on butternut squash. To produce cross-contamination, one or two butternut squash were dip-inoculated with nalidixic acid-resistant S. Typhimurium (4.03 log10MPN/g) or E.

Methicillin-Resistant Staphylococcus aureus (MRSA) is an important foodborne pathogen and produces a variety of toxins causing serious illnesses.

The topic of bacteriophage as an alternative to antibiotics to control pathogenic bacteria has attracted attention. Here, a novel virulent Salmonella bacteriophage JNwz02 capable of cross-infecting E. coli O157:H7 was isolated and characterized. The complete genome of JNwz02 was composed of 114390 bp double-stranded DNA molecules encoding 164 open reading frames (ORFs) with a G + C content of 40.22%.

Strong bacterial attachment or biofilm formation on produce surfaces may result in limited penetration ability of sanitizers. This study evaluated the effect of the attachment level of Listeria monocytogenes during storage on the efficacy of chlorine treatment on bell pepper surfaces. Bell peppers inoculated with L.

When using predictive models to assess the risk posed by foodborne pathogens, certain strains exhibit resistance at low temperatures, which may affect the assessment result. To understand the influence of strain heterogeneity on growth dynamics, two Staphylococcus aureus strains, including comparatively low temperature tolerant BB-11 and sensitive BA-26, were inoculated into glutinous rice dough at temperatures ranging from 10 to 37 °C.

Control of pathogenic bacteria using natural plant extracts has potential in preventing the emergence of microbial resistance. Also, they are attractive alternatives to antibiotics—particularly in the food industry—because they are safer and more environmentally friendly. Among them, Dryopteris erythrosora (DEE) is rich in flavonoids that have biological functions, including antioxidant activities, but few have been done on their antibacterial activity research.

Egg white powder (EWP), the main ingredient in many food products, is widely used in the food industry due to its whipping, textural properties and practical advantages. Significant food safety risks might occur when contamination/cross-contamination takes place after a lethal processing step. It is critical to use appropriate D- and Z-values to evaluate the food safety risks.

The objective of this study was to evaluate the functional properties and volatile compounds formation of Staphylococcus simulans HZ01 and HZ02 isolated from Chinese dry fermented sausages. The phylogenetic tree analysis showed that these strains formed an independent evolutionary branch. HZ01 and HZ02 could grow at pH 5.0, 15 °C, 150 mg/L NaNO2, and 120 g/L NaCl. The two strains possess high protease and moderate lipase activity.

Hepatitis A virus (HAV) is an important agent of foodborne human viral illness and continues to be a public health concern. Currently, the RT-qPCR method (ISO 15216–2:2019) is the gold standard for HAV detection in food. However, because of the complex food matrix and low virus titers in food, there is a need for effective methods for virus enrichment.

Rapid and efficient detection of foodborne pathogens is an important means of disease prevention. In this study, a low field NMR (Nuclear magnetic resonance) biosensor based on high density carboxyl polyacrylate targeting Gadolinium (Gd) probe was developed for rapid detection of Salmonella in milk. First, with activated polyacrylic acid and the streptavidinylated polyacrylic acid (SA-PAA) was obtained through amide reaction.

Infections due to aquatic products that are contaminated with Salmonella spp. are great risks to public health, however, epidemiological information and risk factors regarding these Salmonella contamianted food are limited in China. The study aimed to examine the incidence of Salmonella spp.

This study aimed to determine the changes in metabolites in the culture media of foodborne pathogens using nuclear magnetic resonance (NMR) spectroscopy. Extracellular metabolites in tryptic soy broth inoculated with none, Listeria monocytogenes ATCC 19111, and Staphylococcus aureus ATCC 29213 and 27213 at 37 °C were collected and analyzed by 1D 1H NMR and 2D 1H–13C heteronuclear single quantum coherence (HSQC) NMR.

Vibrio harveyi is one of the main pathogenic bacteria in the aquaculture industry, and quorum sensing (QS) plays key role in its pathogenicity.

The capacity of six lactic acid bacteria (LAB) strains to decrease both the growth of Staphylococcus aureus UCLM-1 and the production of staphylococcal enterotoxins growing in co-culture in sheep's milk, was evaluated.

The safety problems associated with the occurrence of aflatoxin B1 (AFB1) in edible oils pose a serious threat to human health. In this research, the adsorbents of montmorillonite (MMT) modified with histidine under acidic conditions were prepared for AFB1 detoxification from peanut oil. To this goal, the characteristic of montmorillonite (MMT) modified with histidine at pH 4 (HMMT-4), 2 (HMMT-2), and 1 (HMMT-1) were analyzed by SEM, nitrogen adsorption-desorption, XRD, FT-IR, and TGA.

Dry-fermented salami (DFS) is a popular and frequently consumed ready-to-eat food product. The safety of these products is typically ensured by the addition of well-defined starter cultures and subsequent fermentation processes.

In this study, the antibacterial effects of benzyl isothiocyanate (BITC) against Vibrio parahaemolyticus (V. parahaemolyticus) were investigated at the protein level using label-free quantitative proteomic analysis. The results showed that 243 differentially expressed proteins were induced by BITC at 10 μmol/L in V. parahaemolyticus.

Cheese belongs to the category of foods most frequently contaminated with Listeria monocytogenes. Antibiotics, disinfectants, and various preservatives have been conventionally utilized as a microbial control strategy.

Salmonellosis is a frontrunner in food-borne diseases with emerging public health concerns. This study aimed to characterise the virulence and antimicrobial resistance (AMR) of Salmonella enterica recovered from poultry meat within Benin City, Nigeria. Of the 250 poultry meat samples, 103/250(41.2%) were positive for Salmonella species.