Journal of Food Safety最新文献

{"title":"Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles","authors":"Zinan Wang,&nbsp;Shan Liang,&nbsp;Min Zhang","doi":"10.1111/jfs.13118","DOIUrl":"https://doi.org/10.1111/jfs.13118","url":null,"abstract":"<p>The synergistic effects of eugenol and cinnamaldehyde (MEC) were firstly used for quinoa fresh noodles (QFN) preservation. The amount of eugenol and cinnamaldehyde in combination was reduced 75% MIC value and 50% MBC value compared to the single application of eugenol and cinnamaldehyde respectively. The shelf life of QFN was prolonged 2.5 times by MEC at 25°C. Besides, MEC can significantly maintain the texture and color of QFN with less odor impact. Further mechanisms of MEC in anti-<i>Bacillus velezensis</i> were suggested to affect the lag phase during growth, and disrupt the cell integrity with adenosine triphosphate and protein leakage. In addition, the observing winkle and break of cell membrane was also obtained by scanning electron microscope. Besides, a lower concentration of MEC inhibited the growth of biofilm. MEC did present a synergistic and strengthening antibacterial capacity in the inhibition of <i>B. velezensis</i>, and can be suggested as an antimicrobial agent in food preservations.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140556378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of food environment on the ability of microorganisms to form biofilms","authors":"Ghita Radi Benjelloun,&nbsp;Bouchaib Bahlaouan,&nbsp;Hajar Rizki,&nbsp;Khawla Waddi,&nbsp;Zakaria Asbai,&nbsp;Mohamed Bennani,&nbsp;Tarik Foughal,&nbsp;Said El Antri,&nbsp;Nadia Boutaleb","doi":"10.1111/jfs.13120","DOIUrl":"https://doi.org/10.1111/jfs.13120","url":null,"abstract":"<p>The aim of this study is to understand the effect of the food product's, even in trace amounts, in the biofilm formation potential of <i>Escherichia coli</i> and <i>Staphylococcus aureus.</i> Bacterial adhesion was tested using three different food media, in which bacterial cells were adapted before determining how this would affect their adhesion score and biofilm formation potential: sterilized milk, mineral water, and pasteurized commercial orange juice. After characterization of the bacteria and the adhesion support by the contact angle, the adhesion score obtained by the theoretical mathematical model XDLVO developed by van Oss was compared to that obtained by the experimental approach, in order to examine the role of non-specific (thermodynamic) and specific (biological) interactions in adhesion. Changes in the membrane composition of bacteria, as a function of acclimation conditions, were evaluated by infrared spectroscopy. Results reveal variability in the spectral region between 900 and 1200 cm⁻¹ specific to capsular polysaccharides (CPS) or lipopolysaccharides (LPS), and also in the range between 2800 and 3000 cm⁻¹ characteristic of membrane lipids and phospholipids. Biofilm formation by <i>S. aureus</i> and <i>E. coli</i> was affected by commercial UHT milk. This led to increased hydrophobicity and total adhesion energy within the environment of these strains. However, no correlation was observed between the adhesion scores obtained through experimental and theoretical approaches. This underscores the necessity of considering the specific characteristics of individual food products in understanding the phenomenon of biofilm formation. Understanding, the mechanism, the variations in bacterial surface characteristics, and the conditions that favor or disadvantage the formation of biofilms, may have important implications, in the development of preventive and curative strategies, to control of food-borne infections.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140550088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Establishment of a real-time fluorescence and visual colorimetric detection method for Staphylococcus aureus based on loop-mediated isothermal amplification","authors":"Xinping Cui,&nbsp;Jianping Guo,&nbsp;Zuwei Wang,&nbsp;Zhaoxin Lu,&nbsp;Fanqiang Meng,&nbsp;Xiaomei Bie","doi":"10.1111/jfs.13119","DOIUrl":"https://doi.org/10.1111/jfs.13119","url":null,"abstract":"<p>A loop-mediated isothermal amplification (LAMP) method combined with calcein was established for the detection of <i>Staphylococcus aureus</i>. LAMP primers were designed targeting the ASL18_04625 species-specific gene screened through bioinformatics and PCR analysis. The target gene and detection method demonstrated 100% specificity for <i>S. aureus</i> and no cross-reactions with other pathogens. For LAMP reactions, the results could be directly observed with the naked eye or evaluated by S-shaped amplification curves of fluorescence signals. The assay's detection limit was 3.395 × 10⁻⁴ ng/μL genomic DNA or 3.21 CFU/mL pure bacterial culture. Furthermore, the target bacteria of 8.5 × 10⁵–8.5 × 10⁰ CFU/mL could be accurately detected in spiked milk samples, and the overall detection process could be completed within 40 min. This method improved the accuracy and convenience for <i>S. aureus</i> detection and provied a dependable tool for the rapid screening of <i>S. aureus</i>.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140546803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of multilayer films based on PLA/PBAT and sodium alginate for active packaging","authors":"Chen Yutong,&nbsp;Li Yana","doi":"10.1111/jfs.13121","DOIUrl":"https://doi.org/10.1111/jfs.13121","url":null,"abstract":"<p>In this study, polylactic acid (PLA) and polyadipic acid/butylene terephthalate (PBAT) blend polymer were used as matrix to prepare PLA/PBAT substrate film by twin-screw extruder. A series of multilayer films were prepared by starch-based adhesive by loading 1% chitosan (CS), 1% zinc oxide nanoparticles (ZnONPs) or 1% silver nanoparticles (AgNPs) with sodium alginate (SA) as three different coatings. Compared with PLA/PBAT, the combination of adhesive and SA-based antibacterial coating significantly improved the water vapor barrier, oxygen barrier and mechanical properties of the film, regardless of the type of antibacterial agent. The water vapor transmission of SA-based AgNPs coating film decreased from the original 5.77 × 10⁻¹⁴ to 3.41 × 10⁻¹⁴ g·cm·cm⁻²·Pa⁻¹·s⁻¹. The oxygen permeability of SA-based chitosan coating decreased from the original 74.35 × 10⁻¹⁴ to 6.40 × 10⁻¹⁴ cm³·cm·cm⁻²·Pa⁻¹·s⁻¹. The tensile strength of the SA-based AgNPs coating film increased from the original 264.79 to 286.22 MPa. The film is yellow and has good ultraviolet absorption capacity. Membranes doped with CS, ZnONPs or AgNPs inhibited the growth of <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. Among them, chitosan doped membrane has weak antibacterial activity, AgNPs doped membrane has the best antibacterial activity against <i>E. coli</i> and <i>S. aureus</i>, and has potential application prospects in active packaging.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140546804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection","authors":"Katrina Duggan,&nbsp;Mark Shepherd,&nbsp;Jean-Yves Maillard","doi":"10.1111/jfs.13117","DOIUrl":"https://doi.org/10.1111/jfs.13117","url":null,"abstract":"<p>In food preparation and manufacturing environments, surfaces contaminated with <i>Salmonella</i> can lead to outbreaks of Salmonellosis. We hypothesise that <i>Salmonella</i> resides on dry surfaces in a biofilm form leading to potential environmental persistence and transfer following contact. This is the first study reporting that <i>Salmonella</i> Typhimurium can form dry surface biofilm (DSB). Six disinfectants commonly used in the food industry were evaluated for their efficacy against the DSB. The two most efficacious formulations reduced bacterial viability in DSB by &gt;99.99% when combined with mechanical removal (5 sec wiping; 300 g weight). Five out of six formulations significantly reduced bacterial transfer when combined with wiping. Complete eradication of <i>Salmonella</i> Typhimurium DSB was challenging, and mechanical removal was essential to produce a &gt;99.99% reduction in bacterial viability within DSB. This study highlights a potential mode of survival of <i>Salmonella</i> Typhimurium on food-contact surfaces and DSB challenges for disinfection.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13117","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140343074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combined antibacterial effect of Origanum essential oils and antibiotics against multiresistant foodborne Salmonella isolated from poultry and shellfish in Morocco","authors":"Rajae Zahli,&nbsp;Aicha El Baaboua,&nbsp;Omar Belmehdi,&nbsp;Jamal Abrini,&nbsp;Mohammed El Maadoudi,&nbsp;Abdeltif El Harsal,&nbsp;Kaoutar El Issaoui,&nbsp;Nadia Mezzoug,&nbsp;Nadia Skali Senhaji","doi":"10.1111/jfs.13115","DOIUrl":"https://doi.org/10.1111/jfs.13115","url":null,"abstract":"<p>The present study aims to assess the antibacterial activity of endemic Moroccan Origanum essential oils (Origanum elongatum and Origanum compactum) alone and in association with antibiotics against multidrug resistant foodborne Salmonella. The well diffusion and microdilution procedures were used to evaluate the antibacterial activity. The synergistic interactions between antibiotics and EOs were determined using the checkerboard assay. The results of the antibacterial activity indicated that all of Salmonella serovars isolates that were examined were highly inhibited by EOs. This effect was confirmed by the microdilution technique, where 0.125% was noted as the smallest MIC value. Based on the obtained MBC values, O. elongatum shown a bactericidal action against the tested strains as indicated by the acquired MBC values. While O. compactum showed this effect against different serovars of Salmonella isolates. Origanum EOs could be employed as an alternative to the former protocols against resistant infectious diseases.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140343072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation","authors":"Xiaoqiao Chen,&nbsp;Kailong Zheng,&nbsp;Yang Qu,&nbsp;Junhao Cao,&nbsp;Haozheng Yang,&nbsp;Xiuxia Li,&nbsp;Xuepeng Li","doi":"10.1111/jfs.13116","DOIUrl":"https://doi.org/10.1111/jfs.13116","url":null,"abstract":"<p>In this study, the effect of dielectric barrier discharge (DBD) cold plasma at different voltages (60, 70, and 80 kV) on the freshness and quality changes of rainbow trout was investigated. The results showed that the voltage of DBD was negatively and positively correlated with the total viable counts and degree of lipid oxidation, respectively. Based on the magnitudes of TVC and TVB-N, it was observed that the 70 kV DBD treatment extended the shelf life of fillets by at least 2 days. Furthermore, texture softening due to the extension of storage time was alleviated by the DBD treatment. Under 70 kV DBD treatment, the degree of myofibril fragmentation and the leaching of small molecule peptides were reduced. Microstructure analysis revealed that the DBD treatment delayed the textural deterioration during cryopreservation. Taken together, the shelf life of fillets could be extended by 70 kV DBD treatment, while its freshness and quality could be well maintained.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140343073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and evaluation of sandwich ELISA for detection and quantification of staphylococcal enterotoxin-A in food","authors":"Mamta Singh,&nbsp;Ravi Kant Agrawal,&nbsp;Bhoj Raj Singh,&nbsp;Sanjod Kumar Mendiratta,&nbsp;Deepak Kumar,&nbsp;Bablu Kumar","doi":"10.1111/jfs.13114","DOIUrl":"https://doi.org/10.1111/jfs.13114","url":null,"abstract":"<p><i>Staphylococcus aureus</i> is an opportunistic zoonotic pathogen which secretes 24 different types of enterotoxins (SEs) and enterotoxin-like (SE<i>l</i>s) proteins. Classical enterotoxins (SEA–SEE) are responsible for &gt;95% of food poisoning outbreaks, of which SEA alone is responsible for &gt;75% of them. This study was undertaken to develop a sandwich enzyme-linked immunosorbent assay (ELISA) for sensitive, specific, and quantitative detection of staphylococcal enterotoxins-A in food. Optimization of sandwich ELISA was attempted in two ways: rabbit polyclonal anti-SEA as a capture antibody and mouse monoclonal anti-SEA as a detector antibody, and vice versa. In the optimization of sandwich ELISA, mouse monoclonal anti-SEA as a capture antibody and rabbit polyclonal anti-SEA as a detector antibody yielded the highest sensitivity of 0.5–0.75 ng mL⁻¹. The developed assay was found to be highly specific and exhibited equivalent sensitivity to a commercial kit. The developed sandwich ELISA may be utilized for the detection of staphylococcal enterotoxin-A in food as a cheap alternative to available commercial kits. The developed sandwich ELISA may be useful for microbiological quality assurance of foods, especially in resource-limited developing countries.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140333105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stable chlorine dioxide combined with slightly acidic electrolyzed water as preservation strategies in large yellow croaker (Pseudosciaena crocea) during cold storage: Effects on microbiological, physicochemical, and sensorial qualities","authors":"Weiqing Lan,&nbsp;Qi Zhou,&nbsp;Xinyu Zhao,&nbsp;Jing Xie","doi":"10.1111/jfs.13113","DOIUrl":"https://doi.org/10.1111/jfs.13113","url":null,"abstract":"<p>Using stable chlorine dioxide (ClO₂) combined with slightly acidic electrolyzed water (SAEW), the quality variations of cold-stored large yellow croaker (<i>Pseudosciaena crocea</i>) were studied. The results of microbial indicators demonstrated that ClO₂ and SAEW treatment inhibited microbial growth. Moreover, ClO₂ + SAEW treatment had lower values of pH, malondialdehyde content, total volatile basic nitrogen, and higher water-holding capacity than those in other groups. From the results of free amino acids and trimethylamine, ClO₂ + SAEW treatment could delay the breakdown of umami amino acids and the accumulation of bitter amino acids in large yellow croaker. According to the results of microbial indexes and K-value, compared with sterile distilled water treatment, the shelf life of large yellow croaker with ClO₂ + SAEW treatment was extended for an additional 4 days. Therefore, ClO₂ + SAEW treatment is a potential method to preserve the flavor and quality of large yellow croaker during cold storage.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140291435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound-ohmic combination treatment","authors":"Yaşar Özlem Alifakı,&nbsp;Sıla Barut Gök","doi":"10.1111/jfs.13111","DOIUrl":"https://doi.org/10.1111/jfs.13111","url":null,"abstract":"<p>This study aimed to optimize minimal thermal treatment conditions for sour cherry juice using response surface methodology. The effects of ultrasound power (UP; 54, 35, 14 W), ultrasound time (UT; 8, 5, 3 min), ohmic electrical field strength (OE; 40, 30, 20 V/cm) and ohmic time (OT; 8, 5, 3 min) on total phenolic content (TPC), antioxidant activity (AA), color values (<i>L</i>*, <i>a</i>*, <i>b</i>*, <math>\u0000 <semantics>\u0000 <mrow>\u0000 <mo>∆</mo>\u0000 <mi>E</mi>\u0000 </mrow>\u0000 <annotation>$$ Delta E $$</annotation>\u0000 </semantics></math>), total monomeric anthocyanin content (TMAC), polymeric color (PC), color density (CD), polymeric color ratio (PC%), total mesophilic aerobic bacteria (TMAB) and yeast-mold count (YM) were investigated. UP significantly affected TPC<i>, L</i>*, <i>a</i>*, <i>b</i>*, and <math>\u0000 <semantics>\u0000 <mrow>\u0000 <mo>∆</mo>\u0000 <mi>E</mi>\u0000 </mrow>\u0000 <annotation>$$ Delta E $$</annotation>\u0000 </semantics></math>, while OE affected TPC, TMAC, PC, PC%, and TYC. UT affected TPC, <i>L</i>*, AA, CD, PC and PC%, and OT level affected TPC and <i>b</i>* values. The optimum points were determined by considering maximum TPC as 28.7564, maximum AA as 6.7714, maximum TMAC as 4.9616, maximum <i>L</i>* as 21.3839, maximum <i>a</i>* as 5.5396, maximum <i>b</i>* as 3.4260, maximum color density as 27.1412, minimum polymeric color as 17.3148, minimum PC% as 4.9253, minimum TYC as 1.9251 and minimum TMBC as 2.3301. The optimum levels were found to be 54 W, 8 min, 27.06 V/cm and 8 min. Improvements in TPC, TMAC and AA were determined after ultrasound-ohmic combination thermal treatment. Although ohmic (OH) has the effect of maintaining juice quality, its effectiveness is impacted by the electrochemical properties of food. By using ultrasound, the electrical conductivity values of juices were increased; thus, ultrasound improved the electrochemical properties of sour cherry juice. Further studies are needed to evaluate the effects of ultrasound-ohmic combination for juice processing on a large scale.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140161468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}