Research Publications (Food Safety)

Efficacy of N‐Halamine on Foodborne Pathogens Abstract A major concern of the cattle industry is cross‐contamination of meat with pathogens. Cattle are exposed to fecal material, mud, and other contaminants which harbor pathogens that can be shed onto meat and meat processing equipment. Due to increased chances of meat contamination during processing, new antimicrobial formulations for carcass washing before hide removal needs to be identified and tested.

The antimicrobial calcium‐alginate‐based films containing the self‐microemulsifying (SME) thyme essential oil (TEO) formulations were fabricated successfully. A Ca‐alginate film containing nano‐emulsified TEO as well as a neat Ca‐alginate film were considered as the controls. The SME films released the TEO completely within 155 min and inhibited the growth of S. aureus and E. coli in in vitro antimicrobial tests. The population of S. aureus and E.

Nyjer and flax seeds are important oilseeds that are used for both human and animal consumption. Aspergilluscarbonariusproduced ochratoxin A (OTA) up to 271 μg/kg on ground nyjer seeds incubated with 0.98 awat 20°C, while A. carbonarius produced the highest OTA (146 μg/kg) on ground flax seeds incubated with 0.94 awat 20°C. Overall, ground nyjer seed is better than flax seed to support growth and OTA production by A. carbonarius.

Campylobacter is the most common cause of bacterial gastroenteritis worldwide and the most frequently reported foodborne pathogen in the European Union (EU). The predominant source of infection is poultry. The reduction of Campylobacter spp. in the poultry meat chain in the EU can only be achieved with an integrated meat safety assurance approach.

Microbial inspections were conducted at a hospital kitchen in both Vietnam and JapanThe mean general viable bacteria found on cookware and equipment in the Vietnamese hospital kitchen was significantly higher than in the Japanese kitchen.Coliform and E. coli were detected in cooked foods in the Vietnamese, but not the Japanese, hospital kitchen.

Royal jelly (RJ) and propolis were able to inhibit the growth of Aspergillus parasiticus with minimum inhibitory concentrations (MICs) of 3,200 and 100 μg/ml, respectively. Combination of RJ and propolis resulted in synergistic interaction with MICs of 200 and 25 μg/ml, respectively, and a fractional inhibitory concentration index of 0.312. RJ and propolis were able to down‐regulate the expression of the aflR gene and dramatically decrease the aflatoxin production by A. parasiticus.

Antimicrobial effect of oregano and thyme essential oils (1%) in minced pork was assessed after storage at 3°C/7 days in a vacuum. The inhibition of S. Typhimurium depended mainly on the fat content (logarithmic dependence) and to a lesser degree on the pH, whereas pH was not found to be a significant predictor in the case of L. monocytogenes. The results show that only lean minced meat (up to 5% of fat) is a suitable matrix for pathogen control by essential oils.

A novel selective enrichment broth (SLB) combined with a loop‐mediated isothermal amplification (LAMP) kit was developed for inspection of Salmonella in ready‐to‐eat fruits and vegetables. A novel selective enrichment broth was developed for the inspection of Salmonella. The recovery of injured Salmonella in SLB was superior to Selenite Cystine Broth. The growth of Salmonella and inhibitory non‐Salmonella in SLB was exceeding among LB and SC.

The main compounds of LC‐EO were citral and nerol. In the present study, gram‐negative bacteria had greater sensitivity to LC‐EO than gram‐positive bacteria. LC‐EO could lead to damage to the cell wall and membrane, resulting in the leakage of cell contents, such as electrolytes and nucleic acids, and eventual cell death. Abstract Litsea cubeba essential oil (LC‐EO) has been reported as antibacterial agents, but there are few studies about its possible antibacterial mechanism.

PDT is an emerging new antimicrobial technology, which uses a combination of photosensitizers and light. This study, for the first time, demonstrated that ERY (Red No. 3)‐mediated PDT can be an alternative antimicrobial treatment strategy to the conventional treatments used in tomato juice. Abstract The objectives of this study were to evaluate the efficacy of erythrosine B (ERY, Red No.

The present study investigated the effects of combined ultrasound (37 kHz, 380 W for 5 min) and peroxyacetic acid (PAA; 50–200 ppm) treatment on the reduction of Salmonella Typhimurium and Campylobacter jejuni on chicken skin. Ultrasound was not sufficient to inactivate S. Typhimurium (0.48 log CFU/g reduction) or C. jejuni (0.25 log CFU/g reduction), whereas PAA significantly (p < .05) reduced S. Typhimurium (0.93–1.59 log CFU/g reduction) and C. jejuni (0.77–1.52 log CFU/g reduction).

S. enteritidis and P. aeruginosa had an inhibitory effect on L. plantarum. L. plantarum had no effects on S. enteritidis and P. aeruginosa. Lotka–Volterra model with six interaction coefficients could quantitatively describe the interaction among Salmonella enteritidis, Lactobacillus plantarum, and Pseudomonas aeruginosa.

Cronobacter sakazakii (C. sakazakii) is an opportunistic, neonatal, and food borne pathogen primarily associated with the contamination of powdered infant formula (PIF). The pathogen is reported to overcome the food safety barriers such as increased acidity, heat treatment, and so on. This study evaluates the thermal tolerance of C.

Innovation in colorimetric sensors to detect early signs of food spoilage is a growing interest in food safety and quality control. Currently available chemical dyes for sensor applications have concern because of their possible migration into food packaging and food in contact. In this study, a colorimetric indicator was developed using natural butterfly pea (Clitoria ternatea) anthocyanin with Sago (Metroxylon sagu) as polymeric film.

Prolonged exposure of foodborne pathogens (Salmonella Enteritidis [SE], Escherichia coli O157:H7 [EC], and Listeria monocytogenes [LM]) to acid, salt, and cold stress alters their antibiotic resistance. However, the effect of acid, salt, and cold stress on bacterial antibiotic resistance depend on both the bacterial species and the specific antibiotic.

The study was conducted to characterize Staphylococcus aureus strains from swabs and drips of dressed chicken carcasses sold at outlets in six townships in the informal market in Gauteng province, South Africa, using molecular and phenotypic methods.

Graphical Abstract Sodium hypochlorite (NaClO) combined with ultrasonic cleaning (USC) significantly reduced the TVC of crab materials. Antibacterial treatments combined with natural chemicals can be utilized commercially to maintain the quality and safety of marinated raw crab paste during storage at −20°C. Abstract The effects of antibacterial treatments and several natural chemicals on the quality and safety of crab paste during storage at −20°C were investigated.

High oleic peanuts were inoculated with Enterococcus faecium and roasted in a convection oven at 190°C. There was a 6 log CFU/g reduction at 480 s. D‐values for high oleic peanut butter at 110, 120, and 125°C were 438.9, 165.1, and 80.6 s, respectively. The z‐value was calculated to be 20.8°C. High oleic peanut butter was inoculated with E. faecium and agitated in a heated mixer for 21.5 min. E. faecium was reduced by 5.1 log CFU/g after 16.5 min.

Fresh‐cut apples were dip‐coated in antimicrobial/antibrowning solutions. The developed solutions had the dual effectiveness of both controlling browning and reducing pathogenic bacterial populations, which maintained the fresh‐like appearance and texture of apple slices for 35 days and reduced populations of Salmonella to undetectable levels (<1 log) without growth throughout the storage at 4°C.

This study aimed at evaluating the physicochemical and microbiological quality, besides the occurrence of aflatoxins M1 and B1, in samples (229) of the whole, semi‐skimmed and skimmed milk processed by the ultra‐high‐temperature system, in the three Brazilian southern states (Rio Grande do Sul, Santa Catarina and Paraná).

This study was aimed to evaluate the efficiency of the organic chlorine and acetic acid solutions on the inactivation of adhered cells of Escherichia coli, Cronobacter sakazakii and Klebsiella pneumoniae to lettuce. Besides, the growth and inactivation of K. pneumoniae adhered to lettuce was modeled. According to the findings, the use of chlorine solution (170 mg/ml of total residual chlorine) caused reductions of 1.8, 1.9, and 1.9 log for E. coli, C.

Viable but nonculturable (VBNC) cells were able to recover at 25°C, but their recovery extent was affected by the types of prestressed treatment and strain. Cold‐stressed, and tetracycline‐resistant Vibrio cells were more rapidly converted to VBNC state than nonstressed cells. V. cholerae has a higher risk than V. parahaemolyticus and V. vulnificus in frozen seafood.

The real‐time recombinase polymerase amplification (RPA) could complete the reaction at 35°C in 20 min, which is much faster and cheaper than real‐time polymerase chain reaction. Salmonella enterica serovars, Salmonella enteritidis and Salmonella typhimurium, were detected simultaneously by multiplex real‐time RPA method for the first time. The LOD of S. enteritidis and S. typhimurium without enrichment procedure was 102 CFU/25 g. After enrichment, the LOD was 10 CFU/25 g.

The combination of nisin, EDTA, and sulfite at a low dose of 0.625% exhibited higher antimicrobial activity than did a high dose of sulfite (1.25%) for shrimp preservation. Based on aerobic bacteria counts, psychrotrophic bacteria, and TVB‐N, shrimp treatment with combination of nisin, EDTA, and low‐dose sulfite were still acceptable within 10 days of storage.

Gaseous chlorine dioxide (ClO2) is a promising sanitizer for frozen products because of its efficacy under nonthermal and waterless conditions. Our pilot‐scale treatment of blueberries demonstrated that a significant reduction of 1.5 log CFU/g can be achieved against coliforms after ClO2 exposure. Our findings demonstrate a cost‐effective procedure that could be adapted to commercial processing.