Research Publications (Food Safety)

Control of Salmonella enterica on tomatoes is important for food safety. The aim of this research was to evaluate the survival of Salmonella enterica serovars Montevideo (SM) and Typhimurium (ST) on tomatoes exposed to gaseous chlorine dioxide and Pseudomonas chlororaphis (Pc). Pc was applied to stem scars of tomatoes prior to inoculations with SM and ST. Tomatoes were treated with gaseous ClO2 at 0.4 mg L−1 for 2 and 4 h (90% R.H. 13 °C), respectively.

Piklu Roy Chowdhury, Ian G. Charles, Steven P. Djordjevic

Vaccines targeting mucosal immunity are important for the control of infection by pathogens with mucosal portals of entry, such as avian influenza. However, reliable and effective methods for determining levels of mucosal IgA stimulated by vaccination are not well developed in poultry and are necessary for determining efficacy.

Publication date: 15 July 2015
, Volume 179
Author(s): Samir Mohammed Abd-Elghany , Khalid Ibrahim Sallam

Staphylococcal enterotoxin B (SEB) and related exotoxins are important virulence factors produced by Staphylococcus aureus as they cause human diseases such as food poisoning and toxic shock. These toxins bind directly to cells of the immune system resulting in hyperactivation of both T lymphocytes and monocytes/macrophages. The excessive release of proinflammatory cytokines from these cells mediates the toxic effects of SEB.

Publication date: Available online 11 February 2015
Food and Chemical Toxicology
Author(s): Vesna Matović , Aleksandra Buha , Danijela Ðukić-Ćosić , Zorica Bulat

Biofilm formation is crucial to the environmental survival and transmission of Vibrio cholerae, the facultative human pathogen responsible for the disease cholera. During its infectious cycle V. cholerae experiences fluctuations in temperature within the aquatic environment and during the transition between human host and aquatic reservoirs.

We report the population structure and dynamics of one E. coli population of wild mallard ducks in their natural environment over four winter seasons, following the characterization of 100 isolates each consecutive season.

Yang, Xianqin et al. To investigate the microbiological effects of a hide-on carcass decontaminating treatment recently implemented at a beef packing plant, carcasses undergoing routine processing at the plant were sampled during successive periods in January/February, April/May, and September/October.

Erickson, Marilyn C. et al. During the early phases of aerobic composting of animal manures, pathogens are inactivated primarily from the accumulation of heat produced by indigenous microbial activity. When compost materials are not exposed to these lethal temperatures, the required holding time needed to obtain a pathogen-free product that may be applied to fields is unknown.

Atwill, Edward R. et al. A field trial in Salinas Valley, California, was conducted during July 2011 to quantify the microbial load that transfers from wildlife feces onto nearby lettuce during foliar irrigation. Romaine lettuce was grown using standard commercial practices and irrigated using an impact sprinkler design. Five grams of rabbit feces was spiked with 1.29 × 108 CFU of Escherichia coli O157:H7 and placed −3, −2, and −1 days and immediately before a 2-h irrigation event.

Publication date: August 2015
, Volume 54
Author(s): Pengcheng Dong , Lixian Zhu , Yanwei Mao , Rongrong Liang , Lebao Niu , Yimin Zhang , Xin Luo

Publication date: August 2015
, Volume 54
Author(s): R. Mignogna , A. Fratianni , S. Niro , G. Panfili

Guo, Miao et al. Toxoplasma gondii is a protozoan parasite that is responsible for approximately 24% of all estimated deaths attributed to foodborne pathogens in the United States. Human infection results from accidental ingestion of oocysts from the environment, in water, or on insufficiently washed produce or from consumption of raw or undercooked meat products that contain T. gondii tissue cysts. This review focused on studies of T. gondii in meat because many human T.

Viator, Catherine et al. This study reviews the current literature on behavioral and environmental food safety interventions conducted in commercial and institutional food service settings. A systematic search of the published literature yielded 268 candidate articles, from which a set of 23 articles reporting intervention outcomes was retained for evaluation.

Malley, Thomas J. V. et al. The majority of human listeriosis cases appear to be caused by consumption of ready-to-eat (RTE) foods contaminated at the time of consumption with high levels of Listeria monocytogenes. Although strategies to prevent growth of L. monocytogenes in RTE products are critical for reducing the incidence of human listeriosis, control of postprocessing environmental contamination of RTE meat and poultry products is an essential component of a comprehensive L.

Musavian, Hanieh S. et al. Food contact surfaces require rigorous sanitation procedures for decontamination, although these methods very often fail to efficiently clean and disinfect surfaces that are visibly contaminated with food residues and possible biofilms.

de Sousa, Jossana Pereira et al. This study investigated the effects of carvacrol (CAR) and 1,8-cineole (CIN) alone (at the MIC) or in combination at subinhibitory amounts (both at 1/8 MIC) on the cell viability, membrane permeability, and morphology of Aeromonas hydrophila INCQS 7966 (A. hydrophila) cultivated in a vegetable-based broth.

Gunther IV, Nereus W. et al. The use of polyphosphate-based marinades in the processing of poultry has been previously shown to increase the survival of Campylobacter species present in the exudates derived from these products. This study investigates the effects that some of the same polyphosphates have on the survival of Campylobacter species within a ground turkey product subjected to cryogenic freezing.

Mohamed, T. M. et al. The current study was undertaken to evaluate chlorine resistance among strains of Salmonella Kentucky isolated from chicken carcasses. Selected strains (n = 8) were exposed to 30 ppm of chlorine in 10% buffered peptone water (pH 7.4) for 0 to 10 min at 4°C and 150 rpm. The initial level (mean ± SD) of Salmonella Kentucky was 6.18 ± 0.09 log CFU/ml and did not differ (P > 0.05) among strains.

Lopes, Graciela Volz et al. Salmonella enterica subsp. enterica plays a role as a foodborne pathogen worldwide. The consumption of contaminated pork has been associated with human salmonellosis and the increase in antimicrobial resistance among Salmonella from pigs and pork products is a concern. A total of 225 Salmonella isolates from feed mills, the lairage environment, and the intestinal contents of pigs and carcasses were investigated for their antimicrobial susceptibility.

Eckner, Karl F. et al. Leafy greens, including fresh herbs, have repeatedly been involved in outbreaks of foodborne disease. Although much effort has been put into studying leafy greens and products such as head lettuce and baby leaves, less is known about fresh leafy herbs, such as basil. The goal of this study was to investigate the survival of Salmonella on basil plants and in pesto.

Cladis, Dennis P. et al. Total mercury was measured via thermal decomposition amalgamation atomic absorption spectroscopy in the muscle tissue of 82 swordfish originating in the Pacific Ocean and was found to range from 228 to 2,090 ppb. The relationships between total mercury concentration and the size of the fish (i.e., length and weight) were analyzed.

Pei, Donghui et al. Lentinus edodes is one of the most popular edible mushrooms in the market. However, it contains heavy metals that are poisonous to humans even at trace concentrations. The concentrations and bioconcentration factors of five heavy metals in cultivated L. edodes in Chengdu were studied, and the potential health risks to local residents associated with the cultivated L. edodes consumption were evaluated.

Hu, Jia-Wei et al. In this study, we investigated the differences in histamine accumulation between blue scad and chub mackerel and methods of inhibiting histamine-forming bacteria and controlling histamine accumulation in fish. The free histidine contents in blue scad and chub mackerel were 1.45 and 2.75 mg/g, respectively.