Research Publications (Food Safety)

Kim, Do-Kyun et al. This study was undertaken to compare the effect of the spindle and stomacher for detaching microorganisms from fresh vegetables. The spindle is an apparatus for detaching microorganisms from food surfaces, which was developed in our laboratory. When processed with the spindle, food samples were barely disrupted, the original shape was maintained, and the diluent was clear, facilitating further detection analysis more easily than with stomacher treatment.

Lydon, Keri Ann et al. Raw oyster consumption is the most common route of exposure for Vibrio spp. infections in humans. Vibriosis has been increasing steadily in the United States despite efforts to reduce the incidence of the disease. Research has demonstrated that ice is effective in reducing postharvest Vibrio spp.

Kiermeier, Andreas et al. Australia exports about 150,000 to 200,000 tons of manufacturing beef to the United States annually. Each lot is tested for Escherichia coli O157 using the N-60 sampling protocol, where 60 small pieces of surface meat from each lot of production are tested. A risk assessment of E.

Saiyudthong, S. et al. A multiplex PCR assay for simultaneous detection and differentiation of Campylobacter jejuni, Campylobacter coli, and Campylobacter lari was developed and validated to assess the occurrence of these bacteria in fresh chicken meat and by-products in Bangkok, Thailand, by using a new combination of four previously published PCR primers for C. jejuni, C. coli, C. lari, and a universal 16S rDNA gene as an internal control.

Sharma, C. S. et al. The efficacy of the recently approved Salmonella lytic bacteriophage preparation (SalmoFresh) in reducing Salmonella enterica serotype Heidelberg on turkey breast cutlets and ground turkey was evaluated. In a broth model assay, the phage preparation completely inhibited the growth of four S. enterica serotypes (Salmonella Enteritidis, Salmonella Heidelberg, Salmonella Kentucky, and Salmonella Typhimurium) at 37°C at a multiplicity of infection of 10,000 PFU/CFU.

Kuruc, Julie et al. Cereal grains are a significant source of ochratoxin A (OTA) in the human diet. Multiple ochratoxigenic Aspergillus and Penicillium spp. have been reported as contaminants on various cereal grains around the world, although relatively few species dominate in any given location. Efforts to mitigate the risk of fungal contamination and OTA accumulation can be made pre- and postharvest.

McCarthy, Susan et al. Scombrotoxin fish poisoning (SFP), also known as histamine (Hst) poisoning, has been associated with consumption of scombroid-type fish, including tuna and tuna fish products. Preparation of commercial tuna salad contaminated with Hst-producing bacteria (HPB), combined with time-temperature abuse, can present a food safety hazard. A potential source of HPB is raw ingredients, such as celery and onions.

Bjornsdottir-Butler, Kristin et al. Recent developments in detection and enumeration of histamine-producing bacteria (HPB) have created powerful molecular-based tools to better understand the presence of spoilage bacteria and conditions, resulting in increased risk of scombrotoxin fish poisoning. We examined 235 scombrotoxin-forming fish from the Gulf of Mexico for the presence of high HPB. Photobacterium damselae subsp.

Mei, Jun et al. The objective of this work was to evaluate the effectiveness of antimicrobial edible coatings to improve the quality of Bod ljong cheese throughout 25 days of storage. Coatings were prepared using chitosan, water chestnut starch, and glycerol as a base matrix, together with several combinations of antimicrobial substances: Cornus officinalis fruit extract (COFE), pine needle essential oil (PNEO), and nisin.

Soares-Santos, Verónica et al. Enterococcus species are ubiquitous in nature, exist at high levels in food, and can cause severe diseases in humans. Thus, surveillance of enterococci harboring antibiotic resistance and virulence factors in food and food-related environments is needed. In the present study, 89 samples from food and food processing surfaces were collected in a cheese factory, a swine slaughterhouse, and a supermarket, and 132 Enterococcus isolates were recovered.

The objectives of study were to assess presence of Listeria monocytogenes, perform serotyping and investigate antibiotic resistance in raw milk and dairy products. A total of 210 milk and dairy products including white (n = 20) and kashar cheese (n = 20), ice cream (n = 20), butter (n = 20), cokelek (n = 10), kuymak (n = 10) and farm cheese (n = 10) were obtained from Samsun, Turkey.

Mansooreh Mazaheri, Ali Akbar Moosavi-Movahedi, Ali Akbar Saboury, Fariba Khodagholi, Fatemeh Shaerzadeh, Nader Sheibani

Publication date: December 2015
, Volume 110
Author(s): B. Corliss, J.C. Brooks, J.N. Martin, A. Echeverry, A.R. Parks, S. Pokharel, M.M. Brashears

Publication date: 1 February 2016
, Volume 192
Author(s): Ha T. Nguyen, H.J. (Ine) Van der Fels-Klerx, Ruud J.B. Peters, Martinus A.J.S. Van Boekel

Publication date: 1 February 2016
, Volume 192
Author(s): Lijie Wu, Mingzhu Hu, Zhanchao Li, Ying Song, Cui Yu, Hanqi Zhang, Aimin Yu, Qiang Ma, Ziming Wang

Publication date: 31 August 2015
, Volume 179, Issues 1–2
Author(s): Sebastian Rupp, Lisandra Aguilar-Bultet, Vidhya Jagannathan, Claudia Guldimann, Cord Drögemüller, Christiane Pfarrer, Beatriz Vidondo, Torsten Seuberlich, Joachim Frey, Anna Oevermann

Publication date: 31 August 2015
, Volume 179, Issues 1–2
Author(s): Laura Lucchese, Katia Capello, Antonio Barberio, Federica Zuliani, Arjan Stegeman, Letizia Ceglie, Eulalia Guerrini, Stefano Marangon, Alda Natale

Publication date: 31 August 2015
, Volume 179, Issues 1–2
Author(s): Francisco A. Uzal, Bruce A. McClane, Jackie K. Cheung, James Theoret, Jorge P. Garcia, Robert J. Moore, Julian I. Rood

Publication date: 31 August 2015
, Volume 179, Issues 1–2
Author(s): M. Dreyer, A. Thomann, S. Böttcher, J. Frey, A. Oevermann

Publication date: 31 August 2015
, Volume 179, Issues 1–2
Author(s): Jessica Warren, A. Rhys Owen, Amy Glanvill, Asher Francis, Grazieli Maboni, Rodrigo J. Nova, Wendela Wapenaar, Catherine Rees, Sabine Tötemeyer

Publication date: June–August 2015
, Volume 305, Issues 4–5
Author(s): Angela Lluque, Susan Mosquito, Cláudia Gomes, Maribel Riveros, David Durand, Drake H. Tilley, María Bernal, Ana Prada, Theresa J. Ochoa, Joaquim Ruiz

Publication date: June–August 2015
, Volume 305, Issues 4–5
Author(s): Armand Paauw, Debby Jonker, Guus Roeselers, Jonathan M.E. Heng, Roos H. Mars-Groenendijk, Hein Trip, E. Margo Molhoek, Hugo-Jan Jansen, Jan van der Plas, Ad L. de Jong, Joanna A. Majchrzykiewicz-Koehorst, Arjen G.C.L. Speksnijder

Publication date: Available online 8 July 2015

Author(s): Katarzyna Kasperkiewicz, Anna S. Swierzko, Marcin A. Bartlomiejczyk, Maciej Cedzynski, Magdalena Noszczynska, Katarzyna A. Duda, Mateusz Michalski, Mikael Skurnik

Publication date: Available online 1 June 2015

Author(s): Dacie R. Bridge, Jeannette M. Whitmire, Jeremy J. Gilbreath, Eleanor S. Metcalf, D. Scott Merrell

Publication date: September 2015
Food and Chemical Toxicology, Volume 83
Author(s): Nataša Milić, Dragana Četojević-Simin, Maja Milanović, Jan Sudji, Nataša Milošević, Nikola Ćurić, Ludovico Abenavoli, Milica Medić-Stojanoska