Journal of Food Safety最新文献_第9页

Contribution of chitosan–caffeic acid graft against Staphylococcus aureus on oxidative stress and cell membrane 壳聚糖-咖啡酸接枝抗金黄色葡萄球菌对氧化应激和细胞膜的贡献

IF 2.4 4区农林科学

Journal of Food Safety Pub Date : 2023-09-19 DOI: 10.1111/jfs.13092

Weiqing Lan, Peiling Yan, Xinyu Zhao, Yuqing Sun, Jing Xie

引用次数: 0

Determination of mycotoxins in nuts, cereals, legumes, and coffee beans and effectiveness of a selenium-based decontamination treatment 坚果、谷物、豆类和咖啡豆中霉菌毒素的测定以及基于硒的净化处理的有效性

IF 2.4 4区农林科学

Journal of Food Safety Pub Date : 2023-09-18 DOI: 10.1111/jfs.13087

Sana Gammoh, Muhammad H. Alu'datt, Mohammad N. Alhamad, Carole C. Tranchant, Taha Rababah, Khaled Kanakri, Zaid Ammari, Dania Malkawi, Mohammad Alrosan, Thuan-Chew Tan, Haya Alzoubi

{"title":"Determination of mycotoxins in nuts, cereals, legumes, and coffee beans and effectiveness of a selenium-based decontamination treatment","authors":"Sana Gammoh, Muhammad H. Alu'datt, Mohammad N. Alhamad, Carole C. Tranchant, Taha Rababah, Khaled Kanakri, Zaid Ammari, Dania Malkawi, Mohammad Alrosan, Thuan-Chew Tan, Haya Alzoubi","doi":"10.1111/jfs.13087","DOIUrl":"10.1111/jfs.13087","url":null,"abstract":"Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for the rapid quantification of multiple mycotoxins, specifically aflatoxins B1, B2, G1, and G2 (AFB1, AFB2, AFG1, and AFG2), ochratoxin A (OTA), deoxynivalenol (DON), and zearalenone (ZEN), in walnuts, pistachios, peanuts, coffee beans, rice, and chickpeas from various countries. Total counts of fungi, Aspergillus flavus, and Aspergillus parasiticus were also assessed, along with the effectiveness of a decontamination treatment with inorganic selenium to reduce mycotoxin levels. Of the 78 samples tested, 69% were contaminated with mycotoxins. ZEN, the predominant mycotoxin contaminant, was detected in all the contaminated samples in concentrations often exceeding the maximum level, followed by AFG1 (28% of the contaminated samples), DON (22%), AFG2 (11%), and AFB1 (5.5%). The occurrence of aflatoxins was associated with high proportions of A. flavus and A. parasiticus. Complete removal of AFB1 from walnuts and DON from roasted coffee beans was achieved by treatment with aqueous selenium, while the levels of ZEN and AFG1 were respectively lowered by 65% to 89% depending on the commodity and by about 56% in roasted coffee beans. While this novel treatment is a promising approach for mycotoxin decontamination, it is not intended to replace safe practices upstream.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135153732","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}

引用次数: 0

Strategic detection of food contaminants using nanoparticle-based paper sensors 利用基于纳米粒子的纸张传感器对食品污染物进行战略性检测

IF 2.4 4区农林科学

Journal of Food Safety Pub Date : 2023-09-14 DOI: 10.1111/jfs.13089

Karanveer Singh, Navneet Singh Aulakh, Bhanu Prakash

引用次数: 0

Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism 脉冲电场联合肉桂精油对苹果汁的加工与保鲜:探讨其协同效应

IF 2.4 4区农林科学

Journal of Food Safety Pub Date : 2023-09-05 DOI: 10.1111/jfs.13083

Gulsun Akdemir Evrendilek, Bengi Karaoğuz Turgut

{"title":"Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism","authors":"Gulsun Akdemir Evrendilek, Bengi Karaoğuz Turgut","doi":"10.1111/jfs.13083","DOIUrl":"10.1111/jfs.13083","url":null,"abstract":"Apple juice samples were treated by pulsed electric field (PEF) alone and in combination with cinnamon essential oils (CEO) at 0.0005, 0.003, and 0.06 μL mL−1 concentrations as a function of treatment time. Results revealed 11 different compounds with the highest concentrations of 44.79% 3-propenal 3-phenyl, 34.98% trans-cinnamaldehyde, and 10.18% 4-propenal 3-phenyl in CEO. pH and total soluble solids of the apple juice samples significantly decreased; whereas total phenolic substance content of the samples significantly increased by added CEO. The same process parameters caused 3.26 ± 0.19 and 3.83 ± 0.16 log reductions on TAMB and TMY, revealing no detectable numbers after PEF treatment. Similarly, maximum 5.13 and 3.87 log reductions on Escherichia coli O157:H7 and Listeria monocytogenes were obtained on 0.06 μL mL−1 CEO added samples treated after 604 μs. Moreover, increased CEO concentration, when treatment time was constant, caused significantly more microbial inactivation. Increase in treatment time resulted in an incline on ΔH of the samples. Response optimization revealed that 604 μs treatment time and 0.06 μL mL−1 concentration were the optimal treatment parameters with 0.63 composite desirability.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43438777","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}

引用次数: 0

Persistence and recovery of SARS-CoV-2 from abiotic and biotic surfaces found in meat processing plants 肉类加工厂中发现的非生物和生物表面的SARS - CoV - 2的持续存在和恢复

IF 2.4 4区农林科学

Journal of Food Safety Pub Date : 2023-09-03 DOI: 10.1111/jfs.13086

Tristan Russell, Guerrino Macori, Lauren Russell, Grace Mulcahy, Dónal Sammin, Séamus Fanning, Gerald Barry

{"title":"Persistence and recovery of SARS-CoV-2 from abiotic and biotic surfaces found in meat processing plants","authors":"Tristan Russell, Guerrino Macori, Lauren Russell, Grace Mulcahy, Dónal Sammin, Séamus Fanning, Gerald Barry","doi":"10.1111/jfs.13086","DOIUrl":"10.1111/jfs.13086","url":null,"abstract":"The meat processing industry was negatively affected by the COVID-19 pandemic. The unique conditions in meat processing plants (MPPs) were recognized to have the potential to increase SARS-CoV-2 transmission. Should SARS-CoV-2 persist for extended periods in these built environments, this may contribute to increased risk of virus transmission. To test this hypothesis, SARS-CoV-2 persistence was assessed in conditions reflective of a MPP. Different biotic/abiotic materials were inoculated with SARS-CoV-2 and recovery of viable virus measured over time. Findings showed it was possible to recover SARS-CoV-2 from beef, pork, and salmon for at least 22 days at −20°C and for at least 12 days at +4°C. SARS-CoV-2 recovery from salmon scales and salmon flesh was similar, but viable virus recovered from pork fat was significantly reduced compared to pork meat. In parallel, foods purchased from Irish supermarkets during a COVID-19 wave were contemporaneously tested for the presence of SARS-CoV-2 RNA but none of the samples tested positive by RT-qPCR. Viable SARS-CoV-2 can be inactivated on food or abiotic surfaces by incubation at 56°C or 75°C but fomite transmission during MPP outbreaks cannot be ruled out due to the recovery of SARS-CoV-2 from stainless steel and work clothing fabric for up to 10 h under representative conditions. These data support a multilayered approach to reducing the risk of airborne infections such as SARS-CoV-2 that should include mitigations such as increased ventilation, mask wearing, and the disinfection of work surfaces to reduce the amount of SARS-CoV-2 in the meat processing plant environment.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13086","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46183327","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}

引用次数: 0

Natural preservatives for hams: Essential oil mixtures and major compounds' efficacy against Clostridium sporogenes 火腿天然防腐剂：精油混合物和主要化合物对产孢梭菌的疗效

IF 2.4 4区农林科学

Journal of Food Safety Pub Date : 2023-08-30 DOI: 10.1111/jfs.13085

Luara Simões, Natália Fernandes, Ludmila Caputo, Eduardo Mendes Ramos, Roberta Hilsdorf Piccoli

{"title":"Natural preservatives for hams: Essential oil mixtures and major compounds' efficacy against Clostridium sporogenes","authors":"Luara Simões, Natália Fernandes, Ludmila Caputo, Eduardo Mendes Ramos, Roberta Hilsdorf Piccoli","doi":"10.1111/jfs.13085","DOIUrl":"10.1111/jfs.13085","url":null,"abstract":"The demand for healthier products by consumers has prompted research into the use of essential oils (EOs), which are known for their antimicrobial properties. This study investigated the antimicrobial properties of EOs as a potential alternative to synthetic preservatives, specifically, cinnamon, clove, and oregano EOs, as well as their majority compounds (cinnamaldehyde, eugenol, and carvacrol) on Clostridium sporogenes inoculated in hams. The findings of the study revealed that cinnamon EO and its major compound cinnamaldehyde were the most efficient in inhibiting the growth of C. sporogenes, demonstrating the lowest minimum bactericidal concentration MBC (0.1%). The combination of oregano EO, cinnamon EO, cinnamaldehyde, and carvacrol led to a significant decrease in bacterial growth (approximately 3 log) after 28 days in hams. Furthermore, the presence of spores was not observed for 14 days (at 14°C) and 21 days (at 7°C) of storage, indicating a delay in sporulation. The treatments using the combination of EOs, and their major compounds had minimal impact on the color of the hams while maintaining the physicochemical characteristics of the product. This study demonstrates that EOs and their major compounds can be applied as natural preservatives in ham, offering a potential alternative for reducing the use of nitrites in various food types. The research emphasizes the antibacterial efficacy of cinnamon, clove, and oregano EOs, along with their major compounds, in inhibiting C. sporogenes in ham. The findings indicate that these natural alternatives could be valuable in preserving food products and reducing the reliance on synthetic preservatives.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46068348","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}

引用次数: 0

Characterization of Shiga toxin-producing Escherichia coli bacteriophages isolated from agricultural environments and examination of their prevalence with bacterial hosts 从农业环境中分离的产志贺毒素大肠埃希菌噬菌体的特性及其在细菌宿主中的流行程度

IF 2.4 4区农林科学

Journal of Food Safety Pub Date : 2023-08-29 DOI: 10.1111/jfs.13084

Irwin A. Quintela, Don C. Valentine, Anya Hwang, Tyler Vasse, Kan-Ju Ho, Vivian C. H. Wu

{"title":"Characterization of Shiga toxin-producing Escherichia coli bacteriophages isolated from agricultural environments and examination of their prevalence with bacterial hosts","authors":"Irwin A. Quintela, Don C. Valentine, Anya Hwang, Tyler Vasse, Kan-Ju Ho, Vivian C. H. Wu","doi":"10.1111/jfs.13084","DOIUrl":"10.1111/jfs.13084","url":null,"abstract":"In the natural environment, ruminant livestock, including cattle, are the main reservoir of the outbreak–causing strains of Shiga toxin-producing Escherichia coli (STEC), where bacteriophages sustainably thrive as well. This study focuses on the characterization of STEC-specific bacteriophages isolated from cow manure samples in Maine farms and examines their prevalence with STEC hosts. Phenotypic features of representative isolates were characterized by using a transmission electron microscope. Similarly, host range, one-step growth curve, thermal stability, lytic capability, and genomic analyses were performed to fully characterize selected representative isolates. Results showed that representative bacteriophage isolates belong to Myoviridae (S6P10 and S14P12) and Siphoviridae (S19). The most prevalent and common bacteriophages (46%) were specific to the O26 serogroup. The farm C sampling site had highly heterogenous bacteriophage populations that were specific to six STEC serogroups. The most prevalent bacteriophage isolate (S1P5, Escherichia phage vB_EcoM-S1P5QW) was verified to have a double-stranded DNA genome (166,102 bp) with 266 CDs of which 130 have known functions. The majority of the diverse bacteriophage isolates had strong lytic capabilities and a narrow host range that could withstand selected temperature conditions (−20, 37, and 62°C). Results of bacterial screening showed that STEC host strains were not detected in Farms A, C, and E, but were detected on Farms B and D. In conclusion, the highly-diverse bacteriophage ecology found in cow manure samples may have been an important element in shaping the population of STEC serogroups, specifically in its natural environment, which can provide useful tools for potential antibiotic-free therapeutics and diagnostic technologies.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13084","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48994179","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}

引用次数: 0

A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low-temperature storage 设计一种新型改性大气包装配方的新策略，在低温储存期间保持采后草莓(Fragaria ananassa)的品质

IF 2.4 4区农林科学

Journal of Food Safety Pub Date : 2023-08-14 DOI: 10.1111/jfs.13082

Yu-Tsung Cheng, Ping-Hsiu Huang, Yung-Jia Chan, Shu-Ju Chen, Wen-Chien Lu, Po-Hsien Li

{"title":"A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low-temperature storage","authors":"Yu-Tsung Cheng, Ping-Hsiu Huang, Yung-Jia Chan, Shu-Ju Chen, Wen-Chien Lu, Po-Hsien Li","doi":"10.1111/jfs.13082","DOIUrl":"10.1111/jfs.13082","url":null,"abstract":"For fresh foods, the purpose and benefits of modified atmosphere packaging (MAP) generally include the preservation of antioxidants, the extension of shelf life, deferral of microbial spoilage, and retention of product color. Commercial MAP products frequently involve a mixture of nitrogen, oxygen, and carbon dioxide, affecting consumer acceptability, cost-effectiveness, and hygienic food safety issues. This study investigated a novel active MAP formulation for strawberries in retail packaging which ensures changes in quality-related physicochemical characteristics [including hardness, moisture, vitamin C, total soluble solids (TSS), titratable acid, and appearance] during low-temperature storage, whereas samples of different storage times were assessed for shelf life by sensory evaluation. The innovative active MAP formulation of 0.8 g of sodium ascorbate, 2.6 g of sodium carbonate, and 1.6 g of ferrous sulfate achieved atmosphere equilibrium in packaged strawberries in <48 h, compared to 5–6 days in the control group. Strawberries treated with active MAP maintained their moisture, firmness, vitamin C, TSS, and titratable acid contents better than the control group (p < 0.05). The strawberries showed softening and waterlogging of tissue and 50% moldiness by the 14th day, while the control group lost commercial value by the 8th. New applications of similar commodities in food are unavailable based on current knowledge. Therefore, the scope of fresh food applications covered in this study and the refinement of other functions will be helpful directions for future research.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43934705","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}

引用次数: 1

Application of combined essential oils and bacteriocins encapsulated in gelatin for bio-preservation of meatballs 明胶包封的精油和细菌素在肉丸生物保鲜中的应用

IF 2.4 4区农林科学

Journal of Food Safety Pub Date : 2023-08-13 DOI: 10.1111/jfs.13080

Elham Sarmast, Gildas Gaëlle Domguia Foudjing, Stephane Salmieri, Monique Lacroix

{"title":"Application of combined essential oils and bacteriocins encapsulated in gelatin for bio-preservation of meatballs","authors":"Elham Sarmast, Gildas Gaëlle Domguia Foudjing, Stephane Salmieri, Monique Lacroix","doi":"10.1111/jfs.13080","DOIUrl":"10.1111/jfs.13080","url":null,"abstract":"In this study, gelatin-based encapsulation of different bioactive compounds including essential oils (EOs) and bacteriocins, produced by lactic acid bacteria was established to evaluate the microbial, physiochemical, and sensory qualities of meatballs. Determination of minimum inhibitory concentration followed by checkboard method showed citrus extract, Mediterranean formulation, Cinnamon and thyme EOs had inhibitory concentrations between 20 and 5000 ppm and synergistic effect against common contaminant and pathogenic bacteria in meat. The bacteriocins produced by Lactobacillus curvatus and Pediococcus acidilactici showed antimicrobial activity between 10,000 and 80,000 ppm against Leuconostoc mesenteroides, Carnobacterium divergens, Lactobacillus curvatus, Listeria inocua, Listeria monocytogenes, and Pseudomonas aeruginosa. Encapsulation of the bioactive compounds in gelatin kept the bioactive content to greater extent. The encapsulated bioactive compounds were effective to inhibit the microbial growth, retard the lipid oxidation and color changes, and preserve the sensorial attributes of meatballs. It can be concluded that gelatin-based encapsulation of Cinnamon EOs and bacteriocins is effective to extend the shelf-life of meatballs.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48969693","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}

引用次数: 0

Development and characterization of antibacterial packaging film based on poly (vinyl alcohol)/agarose enriched with cinnamon oil 基于富含肉桂油的聚（乙烯醇）/琼脂糖的抗菌包装膜的开发与表征

IF 2.4 4区农林科学

Journal of Food Safety Pub Date : 2023-08-10 DOI: 10.1111/jfs.13081

Thuong Thi Nguyen, Bao-Tran Tran Pham, Dai Van Nguyen, Thanh Khoa Phung

{"title":"Development and characterization of antibacterial packaging film based on poly (vinyl alcohol)/agarose enriched with cinnamon oil","authors":"Thuong Thi Nguyen, Bao-Tran Tran Pham, Dai Van Nguyen, Thanh Khoa Phung","doi":"10.1111/jfs.13081","DOIUrl":"10.1111/jfs.13081","url":null,"abstract":"The antibacterial packaging films were produced from poly (vinyl alcohol) (PVOH), agarose, and cinnamon (Cinnamon cassia) oil (CO). The mechanical, antibacterial, water- and UV-barrier properties of the resulting films were fully characterized. Our findings revealed that increasing amount of CO slightly affected the color of resulting film, while the dispersion of CO in polymeric matrix was influenced by CO concentration. UV-barrier property of PVOH/agarose was enhanced by adding a small amount of CO. Tensile strength of the resulting films insignificantly changed (8.94–10.23 MPa) with raising CO content while the flexibility remarkably dropped from 92.63% to 75.49%. Remarkably, the PVOH/agarose containing 1.5% (v/v) CO presented strong inhibition against Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus due to the presence of cinnamaldehyde in CO and this inhibitory efficiency was maintained for up to 7 days. Furthermore, the PVOH/agarose film enriched with 1% (v/v) CO was applied for enhancing the storability of bread slices during 50-day storage at room temperature.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"43 6","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135491944","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}

引用次数: 0