Research Publications (Food Safety)

Abstract

Aims

evaluation of the efficacy of marine LAB, Lactobacillus plantarum AH 78, on growth performance and immune response of Nile tilapia (Oreochromis niloticus) challenged with Aeromonas hydrophila.

Publication date: July 2016
, Volume 65

Author(s): Huijie Zhang, Juan Sun, Yan Zhang, Meibin Lu, Lijuan Sun, Weixi Li, Xuexu Hu, Bujun Wang

Publication date: July 2016
, Volume 65

Author(s): Giulia Poma, Govindan Malarvannan, Stefan Voorspoels, Nils Symons, Svetlana V. Malysheva, Joris Van Loco, Adrian Covaci

Hattie E. Webb, Marie Bugarel, Henk C. den Bakker, Kendra K. Nightingale, Sophie A. Granier, H. Morgan Scott, Guy H. Loneragan

Objective

A study was conducted to recover carbapenem-resistant bacteria from the faeces of dairy cattle and identify the underlying genetic mechanisms associated with reduced phenotypic susceptibility to carbapenems.

Methods

Carrie E. Schmidt, Smriti Shringi, Thomas E. Besser

Caner Bağcı, Jens Allmer

Background

Coralie Coudray-Meunier, Audrey Fraisse, Sandra Martin-Latil, Sabine Delannoy, Patrick Fach, Sylvie Perelle

Publication date: Available online 29 January 2016


Author(s): Fernanda Cattani, Valdir C. Barth, Jéssica S.R. Nasário, Carlos A.S. Ferreira, Sílvia D. Oliveira

Publication date: Available online 29 January 2016


Author(s): L.A. Jimenez-Maroto, A. Lopez-Hernandez, D.L. Borneman, S.A. Rankin

Publication date: Available online 29 January 2016


Author(s): Zhihong Zhang, Xueying Tao, Nagendra P. Shah, Hua Wei

Publication date: June 2016
Source:LWT - Food Science and Technology, Volume 69

Author(s): Ashish Tyagi, Ashwani Kumar, Ashok Kumar Yadav, Asha Chandola Saklani, Sunita Grover, Virender Kumar Batish

Publication date: June 2016
Source:LWT - Food Science and Technology, Volume 69

Author(s): Pei-jun Li, Jin-lan Xia, Zhen-yuan Nie, Yang Shan

Online Ahead of Print.

Foodborne transmission of Listeria monocytogenes was first demonstrated through the investigation of the 1981 Maritime Provinces outbreak involving coleslaw. In the following two decades, most listeriosis outbreaks involved foods of animal origin, e.g., deli meats, hot dogs, and soft cheeses. L. monocytogenes serotype 4b, especially epidemic clones I, II, and Ia, were frequently implicated in these outbreaks.

This review addresses an important public health hazard affecting food safety. Antimicrobial agents are used in foods to reduce or eliminate microorganisms that cause disease. Many traditional organic compounds, novel synthetic organic agents, natural products, peptides, and proteins have been extensively studied for their effectiveness as antimicrobial agents against foodborne Campylobacter spp., Escherichia coli, Listeria spp. and Salmonella.

The performance of a 400-μm-mesh-size sieve (sieve400) has not previously been compared with that of a 180-μm-mesh-size sieve (sieve180). Using pork samples spiked with 0 to 10 Trichinella muscle larvae and an artificial digestion method, sieve performance was evaluated for control of Trichinella in meat-producing animals. The use of a sieve400 resulted in 12% lower larval counts, 147% more debris, and 28% longer counting times compared with the use of a sieve180.

The antimicrobial activities of essential oils from Mexican oregano (Lippia berlandieri Schauer), mustard (Brassica nigra), and thyme (Thymus vulgaris) were evaluated alone and in binary combinations against Listeria monocytogenes, Staphylococcus aureus, or Salmonella Enteritidis. Chemical compositions of the essential oils were analyzed by gas chromatography–mass spectrometry. The MICs of the evaluated essential oils ranged from 0.05 to 0.50% (vol/vol).

Hand washing and glove use are the main methods for reducing bacterial cross-contamination from hands to ready-to-eat food in a food service setting. However, bacterial transfer from hands to gloves is poorly understood, as is the effect of different durations of soap rubbing on bacterial reduction.

Although thymol is bactericidal against many pathogens in vitro, its in vivo effectiveness against pathogens in the lower gastrointestinal tract is limited because of its rapid absorption in the proximal gut. Thymol-β-d-glucopyranoside (β-thymol), a conjugated form of thymol, can deliver thymol to the lower gastrointestinal tract and has shown antibacterial effects.

The enhanced thermal tolerance and survival responses of Escherichia coli O157:H7 in acid and acidified foods is a major safety concern for the production of low-pH products, including beverages. Little is known about this phenomenon when using UV light treatments. This study was conducted to evaluate the effects of strain (E. coli O157:H7 strains C7927, ATCC 35150, ATCC 43895, and ATCC 43889 and E.

The pathogenicity and virulence factors of Vibrio parahaemolyticus in four food matrices—shrimp, freshwater fish, pork, and egg-fried rice—were compared by measuring the thermostable direct hemolysin activity and total hemolytic titer. Significantly high thermostable direct hemolysin and also hemolytic titers (P < 0.05) were produced by V. parahaemolyticus in egg-fried rice > shrimp > freshwater fish > pork. Filtrates of V.

A European law on gluten-free (GF) labeling came into force in 2012, covering foods sold prepacked and in food service establishments, and a similar U.S. Food and Drug Administration (FDA) regulation covers GF labeling from August 2014. Gluten is found in the grains wheat, rye, and barley. A common source of gluten in the kitchen is wheat flour.

As a food defense measure against an extortion threat to poison infant formula with monofluoroacetate, a robust methodology for monofluoroacetate analysis in fluid milk and powdered dairy products was developed and optimized.

Consumer implementation of recommended food safety practices, specifically relating to time and temperature control of ready-to-eat (RTE) food products associated with listeriosis are crucial. This is particularly the case for at-risk consumers such as older adults, given the increased listeriosis incidence reported internationally among adults aged ≥60 years. However, data detailing older adults' cognitive risk factors associated with listeriosis are lacking.

The purpose of this study was to determine the inactivation kinetics of the spores of the most resistant proteolytic Clostridium botulinum strains (Giorgio-A and 69-A, as determined from an earlier screening study) and of Clostridium sporogenes PA3679 and to compare the thermal and pressure-assisted thermal resistance of these spores. Spores of these strains were prepared using a biphasic medium method. C. sporogenes PA3679 spores were heat treated before spore preparation.