Journal of Food Quality and Hazards Control最新文献_第10页

Antimicrobial Interventions in Poultry Processing to Improve Shelf Life and Safety of Poultry Meat: A Review with Special Attention to Salmonella spp. 家禽加工中的抗菌干预措施以提高禽肉的保质期和安全性：特别关注沙门氏菌的综述。

Journal of Food Quality and Hazards Control Pub Date : 2020-05-30 DOI: 10.18502/jfqhc.7.2.2884

J. Kataria, A. Morey

{"title":"Antimicrobial Interventions in Poultry Processing to Improve Shelf Life and Safety of Poultry Meat: A Review with Special Attention to Salmonella spp.","authors":"J. Kataria, A. Morey","doi":"10.18502/jfqhc.7.2.2884","DOIUrl":"https://doi.org/10.18502/jfqhc.7.2.2884","url":null,"abstract":"Poultry meat is one of the most popularly consumed meats worldwide. With the increased consumption, the poultry industry is also facing major challenges in maintaining of safety and shelf life of the poultry meat. Microbial concerns related to poultry meat comprise of meat safety and shelf life as poultry meat is prone to contamination with spoilage as well as pathogenic microorganisms. Poultry may be contaminated with pathogenic microorganisms such as Salmonella spp. at various processing steps, posing significant health risk to the consumers. To reduce the predominance of food-borne pathogens such as Salmonella spp. as well as spoilage microorganisms, poultry processors can employ a multi-hurdle approach wherein antimicrobial interventions are applied at various steps of processing. This article reviewed different poultry processing steps and the antimicrobial interventions used in the poultry processing sector to improve safety, shelf life, and quality of poultry meat. This review provides comprehensive knowledge on safety of poultry meat with special attention to Salmonella spp. for the poultry industry as well as researchers throughout the world.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42731920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Effect of Ripening Time and Seasonal Changes on Microbial and Physicochemical Properties of Inland Pecorino Abruzzese Cheese 成熟时间和季节变化对内陆干酪微生物和理化性质的影响

Journal of Food Quality and Hazards Control Pub Date : 2020-05-30 DOI: 10.18502/jfqhc.7.2.2889

C. Ercole, Valeria Centi, M. Pellegrini, F. Marotta, M. Gallo

{"title":"Effect of Ripening Time and Seasonal Changes on Microbial and Physicochemical Properties of Inland Pecorino Abruzzese Cheese","authors":"C. Ercole, Valeria Centi, M. Pellegrini, F. Marotta, M. Gallo","doi":"10.18502/jfqhc.7.2.2889","DOIUrl":"https://doi.org/10.18502/jfqhc.7.2.2889","url":null,"abstract":"Background: Hand-made cheeses are usually prepared following dissimilar procedures which influence the quality and the organoleptic properties of the products. Objective of the present study was to evaluate how manufacturing season and ripening time affect hand-made Pecorino Abruzzese cheese. Methods: Microbiological and physicochemical characteristics were investigated on raw milk cheeses produced in spring and autumn sampled at different ripening times (20, 60, 120, 210, and 300 days). Statistical analysis was done using SPSS software version 21. Results: Spring Marzolino cheeses showed better quality than those produced in autumn, with higher contents of protein, moisture, and Water-Soluble Nitrogen/Total Nitrogen (WSN/TN); and lower content of fat and salt. Besides, Marzolino samples exhibited an extensive αS1-casein proteolysis, slight hydrolysis of β-casein, low levels of γ-casein, and the occurrence of heterogeneous mixtures of proteolytic products as well as more complex microbial populations. At 20 days of ripening, all spring-cheese microbial groups presented in a remarkably high number than that presented in autumn, whereas enterococci populations were significantly higher in autumn cheeses than in spring ones (7 and 6 log Colony Forming Unit/g for autumn and spring, respectively). Ripening demonstrated a positive effect, in both productions, by increasing the concentration of the physicochemical parameters and a decrease of microbial populations of 1-3 log units. Conclusion: Marzolino cheeses, manufactured in springtime, had better quality profile than those manufactured in autumn which this finding could be utilized to set up marketing strategies.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44462188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Phenotypic and Genotypic Characteristics of Methicillin-Resistant Staphylococcus aureus Isolated from Dairy and Meat Products in Iran 伊朗乳制品和肉制品中耐甲氧西林金黄色葡萄球菌的表型和基因型特征

Journal of Food Quality and Hazards Control Pub Date : 2020-05-30 DOI: 10.18502/jfqhc.7.2.2890

M. Dallal, Z. Salehipour, M. Yazdi, R. Bakhtiari, M. Abdi

{"title":"Phenotypic and Genotypic Characteristics of Methicillin-Resistant Staphylococcus aureus Isolated from Dairy and Meat Products in Iran","authors":"M. Dallal, Z. Salehipour, M. Yazdi, R. Bakhtiari, M. Abdi","doi":"10.18502/jfqhc.7.2.2890","DOIUrl":"https://doi.org/10.18502/jfqhc.7.2.2890","url":null,"abstract":"Background: Methicillin-Resistant Staphylococcus aureus (MRSA) plays an important role in gastrointestinal diseases. The goal of this research was to determine phenotypic and genotypic characteristics of MRSA isolated from dairy and meat products in Iran. \u0000 Methods: Ninety-three S. aureus isolates were prepared which had been obtained in our previous study. Antimicrobial susceptibility testing was done using disk diffusion method. The isolates were further analyzed by mecA gene detection. Staphylococcal Enterotoxins (SEs) and Toxic Shock Syndrome Toxin 1 (TSST1) were screened. Biotyping and molecular typing were done by short sequence repeats of spa and coa genes. \u0000 Results: Five out of 93 S. aureus isolates (5.37%) included mecA. All five MRSA isolates were sensitive to at least six tested antibiotics and none were resistant to vancomycin. Furthermore, two isolates were multidrug resistant. Four isolates produced SEs and TSST1. Three out of 5 isolates were related to human biotype and two belonged to non-host-specific biotype. \u0000Conclusion: Presence of MRSA in dairy and meat products may be an important hygienic risk for the Iranian consumers, especially for immunocompromised people.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49646607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese 四种主要乳致病菌在意大利佩科里诺干酪生产和成熟过程中的行为

Journal of Food Quality and Hazards Control Pub Date : 2020-02-27 DOI: 10.18502/jfqhc.7.1.2449

C. Cardamone, F. Cirlincione, R. Gaglio, V. Puccio, F. Daidone, S. Sciortino, I. Mancuso, M. Scatassa

{"title":"Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese","authors":"C. Cardamone, F. Cirlincione, R. Gaglio, V. Puccio, F. Daidone, S. Sciortino, I. Mancuso, M. Scatassa","doi":"10.18502/jfqhc.7.1.2449","DOIUrl":"https://doi.org/10.18502/jfqhc.7.1.2449","url":null,"abstract":"Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. \u0000Methods: The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia coli O157, Listeria monocytogenes, Salmonella Enteritidis, and Staphylococcus aureus. The cheese making processes were monitored from milk curdling until 3 months ripened cheeses and the levels of Lactic Acid Bacteria (LAB) and the four dairy pathogens were evaluated by plate counts. Randomly Amplified Polymorphic DNA (RAPD)-Polymerase Chain Reaction (PCR) analysis was applied to confirm that the colonies isolated during the several steps of production were the same strains added in milk. Statistical analysis was done using XLStat software. \u0000 Results: The levels of mesophilic and thermophilic coccus and rod LAB in curd were comparable in both trials and reached values between 8-9 log10 Colony Forming Unit (CFU)/g in cheeses at 90 days of ripening. The four pathogenic bacteria were found in experimental curd at levels higher than those inoculated in milk and completely disappeared after 60 days of ripening. The RAPD analysis clearly demonstrated the presence of the added strain during production and confirmed the results of plate counts. \u0000 Conclusion: This work showed that the production conditions of PDO Pecorino Siciliano cheese decreased growth of E. coli O157, L. monocytogenes, S. Enteritidis, and S. aureus","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43923973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Food-Borne Bacteria Associated with Seafoods: A Brief Review 与海产品有关的食源性细菌:综述

Journal of Food Quality and Hazards Control Pub Date : 2020-02-27 DOI: 10.18502/jfqhc.7.1.2446

A. Ali, A. Parisi, M. Conversano, A. Iannacci, F. D'Emilio, V. Mercurio, G. Normanno

{"title":"Food-Borne Bacteria Associated with Seafoods: A Brief Review","authors":"A. Ali, A. Parisi, M. Conversano, A. Iannacci, F. D'Emilio, V. Mercurio, G. Normanno","doi":"10.18502/jfqhc.7.1.2446","DOIUrl":"https://doi.org/10.18502/jfqhc.7.1.2446","url":null,"abstract":"Consumption of contaminated seafoods is a major cause of death and hospitalization particularly in poor and developing countries. As with other food types, seafoods are also not free of food-borne pathogens and several risk factors are associated with its consumption. Regarding seafoods, there are regulatory hygienic alerts in importing countries. This paper briefly reviews the occurrence of seafood-borne diseases and describes the most important bacterial causes of these infections. Also, major bacterial threats, the route of infection, and food safety concerns associated with seafoods consumption are explained. Several bacterial pathogens, like Vibrio spp., Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum, Shigella spp., and Aeromonas spp. are considered as microbiological hazards for seafoods. These bacteria can contaminate seafood products anytime from farm to table. Some effective methods should be adopted for control and prevention of bacterial hazards in fish industry. Maintaining the microbiological water quality of domestic capture, post-harvest care, proper hygiene, etc. can minimize the bacterial hazards. Food-borne intoxications can be controlled by the proper refrigeration of seafoods and the continuous monitoring of the chill chain during the entire production process right up to consumption. Other ways to prevent food-borne outbreaks due to consumptions of seafoods are training of the consumers about correct handling of food, proper preparation, and storage of seafoods.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46425447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 19

Possibility of Faecal-Oral Transmission of Novel Coronavirus (SARS-CoV-2) via Consumption of Contaminated Foods of Animal Origin: A Hypothesis 新型冠状病毒(SARS-CoV-2)通过食用受污染的动物源性食品粪口传播的可能性:一种假设

Journal of Food Quality and Hazards Control Pub Date : 2020-02-27 DOI: 10.18502/jfqhc.7.1.2445

E. Ahmadiara

引用次数: 14

Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice 巴氏灭菌对仙人掌汁化学和功能特性的影响

Journal of Food Quality and Hazards Control Pub Date : 2020-02-27 DOI: 10.18502/jfqhc.7.1.2447

S. I. Gómez-Covarrubias, F. Rivera-Cabrera, J. I. Mendoza-Gastelum, V. H. Oidor-Chan, R. Aarland, F. Cruz-Sosa, F. D. D. León-Sánchez, J. A. Mendoza-Espinoza

{"title":"Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice","authors":"S. I. Gómez-Covarrubias, F. Rivera-Cabrera, J. I. Mendoza-Gastelum, V. H. Oidor-Chan, R. Aarland, F. Cruz-Sosa, F. D. D. León-Sánchez, J. A. Mendoza-Espinoza","doi":"10.18502/jfqhc.7.1.2447","DOIUrl":"https://doi.org/10.18502/jfqhc.7.1.2447","url":null,"abstract":"Background: The xoconostle (Opuntia joconostle Web.) plant is produced mainly in the Central Highlands region of Mexico. The main aim of this research was to determine the effect of pasteurization on chemical and functional properties of xoconostle juice. \u0000Methods: Total Soluble Solids (TSS), pH, Titratable Acidity (TA), total phenolic and flavonoid content, betacyanins, betaxanthins, and reducing and non-reducing sugars contents were determined in both unpasteurized and pasteurized xoconostle juices. In vivo assay using Oral Glucose Tolerance Test (OGTT) was done in male rats to evaluate the anti-hyperglycemic effect of juice. Data were statistically analyzed using SigmaPlot. \u0000 Results: There was a meaningful increasing (p<0.05) in the pigment contents after the pasteurization process, as betacyanins and betaxanthins contents increased to 0.112 and 0.096 µg/g, respectively. In spite of pasteurized xoconostle, the unpasteurized group showed anti-hyperglycemic effects at 60 min of OGTT. \u0000Conclusion: Pasteurization temperature had no adverse effect on the antioxidant activities of xoconostle fruit. Although fresh xoconostle juice revealed considerable anti-hyperglycemic properties in rats, this effect was not found in the pasteurized xoconostle juice.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48867345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Announcement of “International Congress on Food Science & Technology & Agriculture & Food Security” in Karaj, Iran 在伊朗卡拉杰举行的“国际粮食科技与农业与粮食安全大会”公告

Journal of Food Quality and Hazards Control Pub Date : 2020-02-27 DOI: 10.18502/jfqhc.7.1.2444

. .

引用次数: 1

Physical, Mechanical, and Antimicrobial Properties of Carboxymethyl Cellulose Edible Films Activated with Artemisia sieberi Essential Oil 青蒿精油活化羧甲基纤维素可食性薄膜的物理、机械和抗菌性能

Journal of Food Quality and Hazards Control Pub Date : 2020-02-27 DOI: 10.18502/jfqhc.7.1.2450

F. S. Behrestaghi, S. Bahram, P. Ariaii

{"title":"Physical, Mechanical, and Antimicrobial Properties of Carboxymethyl Cellulose Edible Films Activated with Artemisia sieberi Essential Oil","authors":"F. S. Behrestaghi, S. Bahram, P. Ariaii","doi":"10.18502/jfqhc.7.1.2450","DOIUrl":"https://doi.org/10.18502/jfqhc.7.1.2450","url":null,"abstract":"Background: Edible films and coatings are biodegradable that can preserve the quality and extend the shelf life of foods. The aim of this study was to investigate the physical and mechanical properties, and antimicrobial activity of carboxymethyl cellulose (CMC) film containing Artemisia sieberi Essential Oil (AEO). \u0000 Methods: The studied parameters were the antibacterial activity and physical properties, including Water Vapor Permeability (WVP), Contact Angle (CA), solubility, Moisture Content (MC), and surface color; as well as mechanical properties including Elongation at break% (E%) and Tensile Strength (TS) of CMC incorporated with AEO at levels of 0 (control), 0.5, 1, and 1.5% v/v. Data were statistically analyzed by SPSS software. \u0000 Results: Camphor (36.38%), 1,8-cineole (15.89%), β-Thujone (6.7%), and camphanone (6.2%) were the main components of AEO. The edible CMC film showed increase in WVP, contact angle, E%, darker color, and yellowness, with decreases in film solubility, MC, and TS after the incorporation of AEO. CMC film with 1.5% of AEO showed the highest a* (greenness) and b* (yellowness) values. The inhibition zones were 9.33, 11.5, and 17.30 mm for Staphylococcus aureus; and 8, 11.50, and 14.33 mm for Escherichia coli at AEO levels of 0.5, 1, and 1.5%, respectively. \u0000 Conclusion: The overall results of this study showed that CMC films enriched with AEO could be beneficial in food packaging to retard food deterioration.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48976938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Microbial Quality of Ready-to-Eat Street Vended Food Groups Sold in the Johannesburg Metropolis, South Africa 南非约翰内斯堡大都市出售的即食街头小贩食品群的微生物质量

Journal of Food Quality and Hazards Control Pub Date : 2020-02-27 DOI: 10.18502/jfqhc.7.1.2448

C. V. Asiegbu, S. Lebelo, F. Tabit

{"title":"Microbial Quality of Ready-to-Eat Street Vended Food Groups Sold in the Johannesburg Metropolis, South Africa","authors":"C. V. Asiegbu, S. Lebelo, F. Tabit","doi":"10.18502/jfqhc.7.1.2448","DOIUrl":"https://doi.org/10.18502/jfqhc.7.1.2448","url":null,"abstract":"Background: In many developing countries, the risk of contracting a food-borne disease is high after consuming contaminated ready-to-eat Street-Vended Foods (SVFs). The main objective of this research was to assess the microbiological quality of SVF groups sold in the Johannesburg Metropolis, South Africa. \u0000 Methods: A stratified random sampling procedure was used for collecting the ready-toeat SVF samples. Methods prescribed by the International Organization for Standardization (ISO) were used for analyses for aerobic colony count, Enterobacteriaceae count, presence of Escherichia coli O15:H7, detection of Salmonella, Staphylococcus aureus, and Listeria monocytogenes. The bacterial isolates were identified by 16S rRNA gene sequencing. Data analysis was done using IBM SPSS Statistics V25.0. \u0000 Results: Of the 205 ready-to-eat SVF samples, 85.37% had aerobic growth. The vast majority (78.18%) of the 110 ready-to-eat SVF samples had Enterobacteriaceae growth. From the 110 SVF samples, the prevalence rates of L. monocytogenes, S. aureus, Salmonella spp., and E. coli O15:H7 were 46.36, 31.8, 21.8, and 1.8%, respectively. There was no statistical significant difference (p>0.05) in the prevalence rates of L. monocytogenes, S. aureus, Salmonella spp., and E. coli O15:H7 in the various SVF groups. \u0000 Conclusion: Based on the findings of this study, the microbial quality and safety of ready-to-eat SVFs sold in the Johannesburg Metropolis remain a serious public health concern. Hence, it is necessary to educate street food vendors and enforce food safety legislation in the street food sector in the country.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47788297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6