Research Publications (Food Safety)

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The purpose of this study is to apply the visual qualitative (LFD-LAMP) and advanced quantitative loop-mediated isothermal amplification (EVA-LAMP) methods to detect Listeria monocytogenes, which is an important pathogenic foodborne bacterium. This research designed a new set of primers to amplify the hlyA gene of L. monocytogenes. The LFD-LAMP products were detected by lateral flow device (LFD) with the naked eyes, and the test results were consistent with agarose gel electrophoresis.

Ingredients and complexity of food matrices are inhibitory factors for gene expression studies of bacterial pathogens directly from food matrix. The aim of this study was to develop a simple and fast method for RNA extraction from ground beef matrix as well as stx genes expression of Escherichia coli O157:H7 by relative quantitative real-time reverse transcription-polymerase chain reaction (RT-PCR).

The effect of Ziziphora clinopodioides (0.1 and 0.2%) and nisin (250 and 500 IU/g), both separately and in combination, on mesophilic, psychrotrophic and Enterobacteriaceae microorganisms and also on Staphylococcus aureus and Escherichia coli O157:H7 in raw beef patty during storage at refrigerated temperature for 9 days were evaluated. Carvacrol (64.22%), followed by thymol (19.22%), p-cymene (4.86%) and γ-terpinene (4.63%) were the most abundant components of the essential oil.

This study aimed to investigate the effect of different temperatures on survival of various strains of Yersinia enterocolitica during the storage of ultra-filtered (UF) white cheese. UF pasteurized cow milk was inoculated with 3 log colony-forming unit per gram of two standard strains (DSM 11502 and DSM 9499) and one native strain of Y. enterocolitica. Cheese samples were prepared according to the regular procedure and stored at 14, 8 and 25C.

Vibrio parahaemolyticus is an important seafood-borne pathogen. V. parahaemolyticus carrying either tdh or trh or both genes is considered a pathogenic strain. The objectives of this study were to examine the prevalence and concentration of V. parahaemolyticus in shrimp processed in a factory using most probable number (MPN) combined with either polymerase chain reaction (PCR) or loop-mediated isothermal amplification (LAMP) techniques.

An effective traceability system is very important for food safety and public health. This paper presents results from studies carried out in 2013–2014 on internal traceability in six Polish small food businesses with implemented food safety management systems (FSMSs).

Milk and cheese contaminated with Prototheca sp. have zoonotic importance and constitute public health significance to the consumers. In this study, a total of 300 random raw milk and cheese samples were collected from Qena city markets, Egypt, to detect Prototheca sp. Fifty-five of the total 58 isolates of Prototheca were isolated from raw milk and cheese, respectively. The isolates were identified conventionally and microscopically.

In the present study, we investigated the occurrence of yeast flora in a xerophilic environment, the desert region of Namibia, with the aim to isolate the yeast strains with antimicrobial activity toward plant pathogen molds. Using traditional culture-dependent methods, a total of 44 yeast strains belonging to 6 genera and 12 species were isolated.

A starter culture composed of Pediococcus pentosaceus, Lactobacillus sakei and Staphylococcus xylosus isolated from Chinese-fermented sausages was used to manufacture fermented sausages. The effects of the starter culture on histamine accumulation, nitrite depletion, lipid oxidation and quality parameters including pH, water activity and total volatile base nitrogen (TVB-N), as well as the color and texture properties, were evaluated.

The aim of this study was to evaluate the impact of nisin with lauryl arginine ester (LAE) or their combination by 1: 3 (w/w) on cheese preservation. The study was carried out against the most common foodborne pathogens in recombined feta cheese (RFC) and processed cheese spread (PCS).

The antimicrobial and antioxidant effects of Citrus aurantium L. flowers (Bahar narang) extract (BE; 500, 1,000 and 2,000 ppm) were studied in traditional yoghurt stew during storage at 4C for 28 days. The contents of total phenolics and flavonoids in BE were 81 ± 1.8 and 46 ± 2.4 mg/g, respectively. In vitro antibacterial activity of BE showed that BE had a strong antimicrobial activity against Escherichia coli O157:H7, Pseudomonas aeruginosa, Staphylococcus aureus and Bacillus cereus.

The inhibitory activities of salvia and basil essential oils (EOs) against chemical and microbial spoilage in Iranian white cheese were investigated. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration obtained for salvia against Listeria monocytogenes were 0.015 and 0.02%, and for basil were 0.05 and 0.06%, respectively.

In this study, 26 Streptococcus thermophilus phages were classified according to their structural protein patterns and DNA restriction fragment length polymorphism. Furthermore, sensitivities of natural and commercial S. thermophilus strains to S. thermophilus phages were investigated. All the natural strains were found to be resistant to the phages.

The aim of this study was to examine the genetically mediated antimicrobial resistance in 94 coagulase-negative staphylococcal (CNS) milk isolates (buffalo, n = 88, and cow, n = 6), and to determine whether antimicrobial resistance profiles differed between bacterial species. Our analysis of 94 CNS isolates from milk confirmed the well-established multiresistant character of staphylococci in the dairy setting.

Campylobacter have been found in lymphoid tissue of poultry, but the location in these tissues has not been determined. The objective of this study was to determine if Campylobacter are on the outside or on the inside of the spleen. For external (ES) spleen sampling 2 days post-inoculation, each spleen was rinsed with 3 mL of Bolton's enrichment broth (BEB). For internal (IS) spleen sampling, each rinsed spleen was submerged into 70% ethanol for 10 s, removed and submerged into 0.85% saline.