Research Publications (Food Safety)

Increased popularity of natural and organic processed meats can be attributed to the growing consumer demand for preservative-free foods, including processed meats. To meet this consumer demand, meat processors have begun using celery juice concentrate in place of sodium nitrite to create products labeled as no-nitrate or no-nitrite-added meat products while maintaining the characteristics unique to conventionally cured processed meats.

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Pickles in the Indian market contain ascorbic acid from the raw material used and benzoate as an added preservative that are involved in the formation of benzene in soft drinks. In this work, 24 market pickle samples were surveyed for benzene content, as well as its precursors and other constituents that influence its formation.

Monitoring for chloramphenicol (CAP) in aquaculture products is primarily performed by liquid chromatography–tandem mass spectrometry (LC-MS/MS), which requires expensive equipment and specialized training. Many laboratories prefer to screen samples with facile and high-throughput enzyme-linked immunosorbent assay (ELISA) kits for CAP residues before submitting samples for LC-MS/MS quantification and confirmation.

Dry-processing environments are particularly challenging to clean and sanitize because introduced water can favor growth and establishment of pathogenic microorganisms such as Salmonella. Our objective was to determine the efficacy of an isopropyl alcohol quaternary ammonium (IPAQuat) formula for eliminating potential Salmonella contamination on food contact surfaces.

Fifty-six foods and food ingredients were analyzed for populations of naturally occurring yeasts and molds using Petrifilm rapid yeast and mold (RYM) count plates, Petrifilm yeast and mold (YM) count plates, dichloran rose bengal chloramphenicol (DRBC) agar plates, acidified potato dextrose agar (APDA) plates, and dichloran 18% glycerol (DG18) agar plates. Colonies were counted after incubating plates for 48, 72, and 120 h at 25°C.

Histamine levels in fish and fish products are regarded as a primary criterion for food safety, considering the effects of histamine on human health. The aim of this research was to describe a case of massive histamine intoxication in Serbian children and to provide relevant information regarding the presence of histamine in imported marine fish and fish products available in the Serbian market.

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Basil has been implicated in a number of microbe-associated foodborne illnesses across the world, and the source of contamination has often been traced back to the production and/or processing stages of the supply chain. The aim of this study was to evaluate the microbiological quality of fresh basil from the point of production to the retail outlet in the Gauteng and Northwest Provinces of South Africa.

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Although quantitative studies have revealed that cross-contamination during the washing stage of fresh produce occurs, the importance of cross-contamination in terms of public health relevance has rarely been assessed. The direct distribution of initially contaminated leafy vegetables to a multitude of servings by cutting and mixing also has not been addressed. The goal of this study was to assess the attribution of both contamination pathways to disease risk.

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Publication date: Available online 15 December 2015


Author(s): Eva Deuschle, Birgit Keller, Alexandra Siegfried, Birgit Manncke, Tanja Spaeth, Martin Köberle, Doreen Drechsler-Hake, Julia Reber, Ralph T. Böttcher, Stella E. Autenrieth, Ingo B. Autenrieth, Erwin Bohn, Monika Schütz

Publication date: Available online 23 December 2015


Author(s): Luana Maggiore, Lu Yu, Ulrich Omasits, Omar Rossi, Gordon Dougan, Nicholas R. Thomson, Allan Saul, Jyoti S. Choudhary, Christiane Gerke