Research Publications (Food Safety)

Author(s): Shaofeng Yuan, Changjian Li, Yichi Zhang, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao

Application of ultraviolet (UV) irradiation for the degradation of chemical contaminants in food products has gained more and more interest in the past two decades. The majority of the research in this field was on mycotoxins, especially aflatoxins and patulin, with limited studies on pesticide residues and other chemical contaminants in food.

Viable but nonculturable (VBNC) microorganisms have been recognized as pathogenic contaminants in foods and environments. The failure of VBNC cells to form the visible colonies hinders the ability to use conventional media for their detection. Efficient and rapid detection of pathogens in the VBNC state is a prerequisite to ensure the food safety and public health.

Chemical modifications of proteins, DNA, and RNA moieties play critical roles in regulating gene expression. Emerging evidence suggests the RNA modifications (epitranscriptomics) have substantive roles in basic biological processes. One of the most common modifications in mRNA and noncoding RNAs is N6-methyladenosine (m6A).

Methods to assess environmental exposure to hazardous chemicals have primarily focused on quantification of individual chemicals, although chemicals often occur in mixtures, presenting challenges to the traditional risk characterization framework. Sampling sites in a defined geographic region provide an opportunity to characterize chemical contaminants, with spatial interpolation as a tool to provide estimates for non-sampled sites.

Author(s): Shabir Ahmad Mir, B.N. Dar, Manzoor Ahamd Shah, Sajad Ahmad Sofi, Afshan Mumtaz Hamdani, Carlos A.F. Oliveira, Motahareh Hashemi Moosavi, Amin Mousavi Khaneghah, Anderson S. Sant'Ana

by Lena Diaz, Yong Li, Daniel M. Jenkins

Author(s): Cristóbal Espinosa-Ruiz, Simona Manuguerra, Maria Morghese, José María García-Beltrán, María Ángeles Esteban, Marta Giuga, Concetta M. Messina, Andrea Santulli

ABSTRACT Background Fruit and vegetable consumption has increased among masses due to their tremendous health benefits. However, recent studies have shown that contaminated products may serve as a vehicle for foodborne pathogens and harmful chemicals. Therefore, fresh vegetables must be decontaminated before consumption to ensure food safety.

Author(s): Lisa Goedtke, Andrea John, Alfonso Lampen, Albrecht Seidel, Albert Braeuning, Stefanie Hessel-Pras

Author(s): Katharina Vejdovszky, Daniela Mihats, Antonia Griesbacher, Josef Wolf, Johann Steinwider, Johannes Lueckl, Bernhard Jank, Ian Kopacka, Elke Rauscher-Gabernig

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.

Author(s): Débora Batista Pinheiro-Sousa, Sâmea Heloá da Costa Soares, Hetty Salvino Torres, Wanda Batista de Jesus, Suelen Rosana Sampaio de Oliveira, Wanderley Rodrigues Bastos, Ciro Alberto de Oliveira Ribeiro, Raimunda Nonata Fortes Carvalho-Neta

Author(s): Valentin Năstăsescu, Magdalena Mititelu, Marina Goumenou, Anca Oana Docea, Elisavet Renieri, Denisa Ioana Udeanu, Eliza Oprea, Andreea Letitia Arsene, Cristina Elena Dinu-Pîrvu, Manuela Ghica

The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials involved, there are a multitude of opportunities for a diverse host of undesirable compounds to make their way into the final product—some of which may currently remain unidentified and undetected.

Author(s): Holly Montgomery, Simon A. Haughey, Christopher T. Elliott

Author(s): Sabine Guth, Angelika Roth, Barbara Engeli, Dirk W. Lachenmeier, Alexander T. Cartus, Stephanie Hüser, Matthias Baum, Patrick Diel, Gerhard Eisenbrand, Jan G. Hengstler, Hans-Ulrich Humpf, Hans-Georg Joost, Alfonso Lampen, Marcel Leist, Doris Marko, Pablo Steinberg, Angela Mally, Jürg Zarn

Author(s): Priscilla F. Gerber, Nic Gould, Eugene McGahan

Mycotoxins are fungal metabolites that occur in human foods and animal feeds, potentially threatening human and animal health. The intestine is considered as the first barrier against these external contaminants, and it consists of interconnected physical, chemical, immunological, and microbial barriers.

Substrate amendments composed of crab shell (CS) waste materials have been shown to significantly improve the longevity and performance of acid mine drainage (AMD) treatment systems containing spent mushroom compost (SMC), yet the development of key microbial populations within these systems has not been investigated.

Nanotechnology is an emerging science with a wide array of applications involving the synthesis and manipulation of materials with dimensions in the range of 1‐100 nm. Nanotechnological applications include diverse fields, such as pharmaceuticals, medicine, the environment, food processing, and agriculture. Regarding the latter, applications are mainly focused on plant growth and crop protection against plagues and diseases.

Author(s): Tangni Emmanuel K, Van Pamel Els, Huybrechts Bart, Delezie Evelyne, Van Hoeck Els, Daeseleire Els

Author(s): Wajid Ali Khan, Muhammad Balal Arain, Mustafa Soylak

There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term.

Agricultural production-caused water contamination has become an urgent environmental issue that has drawn much attention in recent years. One such contamination case is the environmental disposal of colored effluents from the food processing industry (i.e., food dyes). Effective methods for removing dye contaminants from water have been increasingly sought, and different adsorbents have been developed for this purpose.