Journal of Food Quality and Hazards Control最新文献_第5页

Sea Grapes Paper Towel Enriched with Activated Carbon: A Practical Innovation to Reduce Acrylamide in Fried Food 富含活性炭的海葡萄纸巾:减少油炸食品中丙烯酰胺的实用创新

Journal of Food Quality and Hazards Control Pub Date : 2022-09-13 DOI: 10.18502/jfqhc.9.2.10647

H. Permatasari, F. Nurkolis, William Gunawan, D. A. Kumalawati, M. N. Handoko, D. N. Afifah, K. Nisah, S. Saptari, Y. A, N. R. Fitriani, R. S. Dewi, A. Sanjaya

{"title":"Sea Grapes Paper Towel Enriched with Activated Carbon: A Practical Innovation to Reduce Acrylamide in Fried Food","authors":"H. Permatasari, F. Nurkolis, William Gunawan, D. A. Kumalawati, M. N. Handoko, D. N. Afifah, K. Nisah, S. Saptari, Y. A, N. R. Fitriani, R. S. Dewi, A. Sanjaya","doi":"10.18502/jfqhc.9.2.10647","DOIUrl":"https://doi.org/10.18502/jfqhc.9.2.10647","url":null,"abstract":"Background: One of the possible carcinogenic substances found in foods is Acrylamide (AA). This study aims to combine and innovate sea grapes (Caulerpa racemosa) extract with activated carbon into paper towels that can absorb AA levels in fried foods. \u0000Methods: The paper towel was created with composition of activated carbon:sea grapes extract:paper pulp using following formula: F0=0:0:100; F1=5:5:100; F2=10:5:100; F3=20:5:100. The optimal paper towel formulation was chosen based on AA reduction, fat absorption, and organoleptic properties. Data were statistically analyzed by SPSS 26. \u0000Results: Wrapping a fried potato using the sea grapes paper towel enriched with activated carbon for a min decreased significantly the levels of AA and oil. Although, it significantly reduced the levels of AA and percent of oil in the fried potato, but it did not change the taste and texture (p=0.566 and p=0.330). The best formulation of paper towels with composition of activated carbon, sea grapes extract, and paper pulp of 20:5:100 had the best AA level reduction, oil absorption properties, and a good taste score. \u0000Conclusion: This study is the first to successfully combine and innovate sea grapes extract with activated carbon as a food tissue that can reduce AA in fried foods.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45626451","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: 0

Occurrence of Cryptosporidium spp. in Traditional Milk and Dairy Products Supplied in Yazd City, Central Iran 伊朗中部亚兹德市供应的传统牛奶和乳制品中隐孢子虫的发生

Journal of Food Quality and Hazards Control Pub Date : 2022-09-13 DOI: 10.18502/jfqhc.9.2.10646

S. Shahrokhi, B. Hajimohammadi, G. Eslami, M. Ehrampoush, M. H. Fallahzadeh

{"title":"Occurrence of Cryptosporidium spp. in Traditional Milk and Dairy Products Supplied in Yazd City, Central Iran","authors":"S. Shahrokhi, B. Hajimohammadi, G. Eslami, M. Ehrampoush, M. H. Fallahzadeh","doi":"10.18502/jfqhc.9.2.10646","DOIUrl":"https://doi.org/10.18502/jfqhc.9.2.10646","url":null,"abstract":"Background: Cryptosporidium is one of the most important agents of food-borne diseases with gastrointestinal symptoms such as diarrhea in either livestock or humans. This protozoon can be transmitted to human through consuming contaminated raw milk and dairy products. The present study aimed to detect Cryptosporidium spp. in traditional raw cow milk, cream, and cheese consumed in Yazd city, Central Iran. \u0000Methods: Two hundred traditional (unpasteurized) milk and dairy samples were collected from five different regions of the studied area, including 100 traditional cow milk, 50 cow cheese, and 50 cow cream. DNA extraction was performed. Then, molecular detection was performed using the nested Polymerase Chain Reaction technique. Statistical analysis was performed using SPSS version 23.0. \u0000Results: The findings of this study showed that 11% samples were contaminated with Cryptosporidium spp., including 4.0% (4/100) milk, 18.0% (9/50) cream, and 18.0% (9/50) cheese (p<0.05). Besides, parasite contamination was 8.8, 12.5, 12.8, 8.3, and 12.8% in the Center, North, East, South, and West of the studied region, respectively (p>0.05). \u0000Conclusion: Due to the occurrence of Cryptosporidium spp. in unpasteurized dairy samples in Central Iran, developing and designing control and prevention programs is necessary against this parasite.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48022808","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: 0

Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps 土耳其野生食用植物水提取物对马铃薯脆片丙烯酰胺形成的影响

Journal of Food Quality and Hazards Control Pub Date : 2022-09-13 DOI: 10.18502/jfqhc.9.2.10643

B. Akgün, M. Genc, S. Genc, N. Güzelsoy, H. Tosunoğlu, M. Hamzaoğlu, A. Deniz, A. Kılınç, R. Z. Gökçay, M. Arıcı, A. Tosunoglu

{"title":"Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps","authors":"B. Akgün, M. Genc, S. Genc, N. Güzelsoy, H. Tosunoğlu, M. Hamzaoğlu, A. Deniz, A. Kılınç, R. Z. Gökçay, M. Arıcı, A. Tosunoglu","doi":"10.18502/jfqhc.9.2.10643","DOIUrl":"https://doi.org/10.18502/jfqhc.9.2.10643","url":null,"abstract":"Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps. \u0000Methods: Sliced potatoes were submerged in the plant extracts at a concentration of 0, 5, and 10 g/L for 1, 5, and 10 min. Before being fried and their acrylamide levels were calculated by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). \u0000Results: Aqueous extract of ribwort plantain was found the most effective trial at 10 g/L for 5 min because it reduced acrylamide concentration by 57% compared to control without significantly affecting potato crisps’ sensory and color parameters (p>0.05). The aqueous extract of shepherd’s-needle yielded the highest Total Antioxidant Capacity (TAC) in 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid; ABTS) and Cupric ion Reducing Antioxidant Capacity (CUPRAC) assay, the highest Total Phenolic Content (TPC), and Total Flavonoid Content (TFC). Similarly, no significant correlation was found between TAC, TPC, and TFC of watery plant extracts with acrylamide level of potato crisps produced after immersion of these extracts (at 5 g/L for 5 min). \u0000Conclusion: Wild edible plants have the potential to be used for acrylamide reduction in potato crisps.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47278453","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: 0

Prediction of Freshness Quality and Phosphate Residue of White Shrimp Products Using Near-Infrared Spectroscopy 近红外光谱法预测白对虾产品的新鲜度和磷酸盐残留

Journal of Food Quality and Hazards Control Pub Date : 2022-09-13 DOI: 10.18502/jfqhc.9.2.10645

C. Sringarm, S. Numthuam, S. Salabsee, S. Ditudompo, T. Kunanopparat, S. Rungchang

{"title":"Prediction of Freshness Quality and Phosphate Residue of White Shrimp Products Using Near-Infrared Spectroscopy","authors":"C. Sringarm, S. Numthuam, S. Salabsee, S. Ditudompo, T. Kunanopparat, S. Rungchang","doi":"10.18502/jfqhc.9.2.10645","DOIUrl":"https://doi.org/10.18502/jfqhc.9.2.10645","url":null,"abstract":"Background: The manufacturing of frozen shrimp is an important industry for the economy of Thailand. The objective of this study was to use Near-Infrared (NIR) spectroscopy to determine the freshness quality, including Total Volatile Basic Nitrogen (TVB-N) and Water Holding Capacity (WHC) of white shrimp (whole and chopped shrimp) and phosphate residues of shrimp. \u0000Methods: Sixty white shrimp samples of a size of 70-80 shrimp/kg were stored at 4 ˚C. The sample was divided into two groups by soaking in two kinds of phosphate solutions, including Sodium Tripolyphosphate (STPP) and Mixed Phosphate (NAN101). The samples were evaluated using NIR which was performed before freezing and seven days after freezing. Calibration models of the freshness and phosphate residues of fresh and frozen shrimp products were built by Partial Least Square (PLS) regression between the spectral data and the reference methods. \u0000Results: Satisfactory PLS results were obtained from the calibration model of TVB-N of chopped shrimp with a correlation coefficient (R) of 0.94 and Ratio of Prediction to Deviation (RPD) of 3.07. However, the NIR data indicated an unreliable prediction for the WHC (R<0.5). For the determination of phosphate residuals from STPP and NAN 101, the best calibration results were R>0.94 and RPD>3.00. \u0000Conclusion: The NIR spectroscopy was feasible for monitoring the TVB-N as well as phosphate residues of shrimp products.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42863379","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

Natural Occurrence of Major Mycotoxins across the Ginger Value Chain in Nigeria 尼日利亚生姜价值链中主要真菌毒素的自然发生

Journal of Food Quality and Hazards Control Pub Date : 2022-09-13 DOI: 10.18502/jfqhc.9.2.10642

A. Negedu, D. Apeh, I. Ogara, C.V. Iyadi, M. Owoloja, U. Ibrahim, V. Onoja, H. Makun

{"title":"Natural Occurrence of Major Mycotoxins across the Ginger Value Chain in Nigeria","authors":"A. Negedu, D. Apeh, I. Ogara, C.V. Iyadi, M. Owoloja, U. Ibrahim, V. Onoja, H. Makun","doi":"10.18502/jfqhc.9.2.10642","DOIUrl":"https://doi.org/10.18502/jfqhc.9.2.10642","url":null,"abstract":"Background: Ginger which serves as both spices and medicine is susceptible to mycotoxin contamination. This research determined the incidence of major mycotoxins, including Aflatoxins (AFs), Ochratoxin A (OTA), and Fumonisins (FBs) in Nigerian ginger sampled from two main ginger producing states of Nigeria.Methods: Totally, 105 ginger samples were collected including freshly harvested and dried sliced forms. These samples were collected randomly across five stations; farms, aggregating points, processing points, open markets, and storage facilities during the rainy season in June, 2019. The samples were analysed using the Enzyme-Linked Immunosorbent Assay (ELISA) and read by a microplate reader.Results: Incidence of the studied mycotoxins was 80.9, 68.6, and 90.5% for AFs, OTA, and FBs, respectively. While there were low levels of OTA and FBs across the various sample forms. Mean concentrations of AFs were 1.77±1.86 µg/kg (0.00-8.68) and 6.46±6.71 µg/kg (0.00-36.72) in fresh and dried ginger samples, respectively. The results revealed higher levels of AF in storage samples (9.04±10.72 µg/kg) and market samples (4.05±4.41 µg/kg) compared to other samples. However, no significant difference (p>0.05) was observed in the level of contamination across the sample sources.Conclusion: Freshly harvested ginger samples were less contaminated than dried ginger. Among the studied toxins, AF was found as a potential health concern in Nigerian ginger.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45665207","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: 0

Qualitative Assessment of Cooking Oils Used by Street Food Vendors of Lahore, Pakistan 巴基斯坦拉合尔街头食品摊贩使用食用油的定性评估

Journal of Food Quality and Hazards Control Pub Date : 2022-09-13 DOI: 10.18502/jfqhc.9.2.10644

H. Ayub, M. Awan, W. Nazir, A. Sami, N. Khalid

{"title":"Qualitative Assessment of Cooking Oils Used by Street Food Vendors of Lahore, Pakistan","authors":"H. Ayub, M. Awan, W. Nazir, A. Sami, N. Khalid","doi":"10.18502/jfqhc.9.2.10644","DOIUrl":"https://doi.org/10.18502/jfqhc.9.2.10644","url":null,"abstract":"Background: Street foods have gained popularity around the world in the past few decades. The current study was carried out in order to quantitative analysis of used cooking oils by Street Food Vendors (SFVs) of Lahore, Pakistan. \u0000Methods: Fifty samples of cooking oil used by SFVs were collected. Also, a questionnaire was designed for qualitative assessment that revealed maximum vendors used vegetable ghee because of its low cost and practiced addition of new oil into the used one instead of disposing it. The samples were also quantified for their Moisture Content (MC), Free Fatty Acid (FFA), Peroxide Value (PV), Iodine Value (IV), and Total Polar Compounds (TPC). Statistical analysis was performed with SPSS 21. \u0000Results: The survey data indicated poor knowledge regarding the safety and health aspects of cooking oils among SFVs. Moreover, mean values indicated that most of the samples were unhealthy as they exhibited higher MC (>0.10%), TPC (>25%), PV (>10 meq. O2/kg), and FFA (>0.20 mg KOH/g); and very low IV (<80 g/100g) in samples. \u0000Conclusion: The analysis revealed that the SFVs of Lahore, Pakistan used low-quality cooking oil. The quantitative assessment of cooking oils showed high values of moisture, FFAs, polar contents, and PVs.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46203756","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

Announcement of “4th International Congress on Biotechnology of Medicinal Plants and Mushrooms” Held in Iran “第四届国际药用植物和蘑菇生物技术大会”在伊朗举行公告

Journal of Food Quality and Hazards Control Pub Date : 2022-09-13 DOI: 10.18502/jfqhc.9.2.10641

Editorial

引用次数: 0

Comparison of ELISA and PCR Assays for Detection of Pork Adulteration in Halal-Labelled Beef Products ELISA和PCR检测清真牛肉产品中猪肉掺假的比较

Journal of Food Quality and Hazards Control Pub Date : 2022-09-13 DOI: 10.18502/jfqhc.9.2.10648

P. Aprilia, R. Ummami, C. M. Airin, F. Aziz, P. Astuti

{"title":"Comparison of ELISA and PCR Assays for Detection of Pork Adulteration in Halal-Labelled Beef Products","authors":"P. Aprilia, R. Ummami, C. M. Airin, F. Aziz, P. Astuti","doi":"10.18502/jfqhc.9.2.10648","DOIUrl":"https://doi.org/10.18502/jfqhc.9.2.10648","url":null,"abstract":"Background: Food adulteration with pork in processed beef products is one of the most serious issues in a food sector in a Muslim-majority country since it is related to religious food ethics regarding the halal products. The goal of this research is to test the suitability of ingredients in beef floss and its Halal by knowing the presence of porkDNA and protein in those products. \u0000Methods: Meat products were prepared from two famous marketplaces in Indonesia labeled contain beef meat. In this study, a qualitative Enzyme-Linked Immunosorbent Assay (ELISA) test was compared to a conventional Polymerase Chain Reaction (PCR) assay to determine pork adulteration in beef floss. \u0000Results: The results of the ELISA test showed that two products labeling Halal and containing beef ingredients were positive for pork. Those two samples continued testing using conventional PCR assay. The result of the conventional PCR assay was negative for those two samples. \u0000Conclusion: It may be helpful to utilize both traditional PCR and ELISA for species detection due to the possibly inhibiting compounds contained in some processed meat products. The results of this research suggest that ELISA is better than conventional PCR method for product samples that have received an intensive heating process.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68130765","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: 2

Dietary Exposure and Health Risk Assessment of Aflatoxin M1 in Dairy Products Consumed by Population of North Macedonia 北马其顿人群乳制品中黄曲霉毒素M1的饮食暴露和健康风险评估

Journal of Food Quality and Hazards Control Pub Date : 2022-06-15 DOI: 10.18502/jfqhc.9.1.9686

G. Ilievska, B. Stojanovska-Dimzoska, D. Koceva, G. Stojković, A. Angeleska, E. Dimitrieska-Stojković

{"title":"Dietary Exposure and Health Risk Assessment of Aflatoxin M1 in Dairy Products Consumed by Population of North Macedonia","authors":"G. Ilievska, B. Stojanovska-Dimzoska, D. Koceva, G. Stojković, A. Angeleska, E. Dimitrieska-Stojković","doi":"10.18502/jfqhc.9.1.9686","DOIUrl":"https://doi.org/10.18502/jfqhc.9.1.9686","url":null,"abstract":"Background: Aflatoxins (AFs), as secondary metabolites, are mainly produced by fungi of Aspergillus genus. The determination of contamination rate, dietary exposure, and health risk assessment for aflatoxin M1 (AFM1) was conducted aimed to estimate potential health risks for the population of North Macedonia. \u0000Methods: A total of 974 dairy samples, including 404 Ultra-High Temperature (UHT) milk, 291 ice cream, 178 yogurt, and 101 cheese were collected from the markets in North Macedonia. Analysis of AFM1 was done using Enzyme-Linked Immunosorbent Assay and High-Performance Liquid Chromatography with Fluorescence Detection. \u0000Results: The AFM1 incidence was highest in yogurt samples (93.8%) and lowest in UHT milk samples (67.8%). AFM1 concentrations were 49.1±68.4, 30.9±30.0, 35.1±40.4, and 40.1±90.1 ng/kg for UHT milk, ice cream, yogurt, and cheese samples, respectively. The Estimated Daily Intake (EDI) for the average population and high consumers (upper bound; samples with AFM1<Limit of Detection (LOD) were 0.150 and 0.456 ng/kg body weight (bw)/day, respectively. The Hazard Index (HI), Margin of Exposure (MoE), and the fraction of Hepatocarcinoma (HCC) cases per 100,000 inhabitants for the average population reached values of 0.33, 8533, and 0.004, respectively. \u0000Conclusion: To our best knowledge, this is the first report of dietary exposure and risk assessment of AFM1 in dairy products of North Macedonia, revealing a potential risk of AFM1 in population of this country.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49420906","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: 2

Prevalence, Antimicrobial Resistance, and Molecular Characterization of Escherichia coli Isolated from Food Contact Surfaces in Seafood Pre-Processing Plants (India) 印度海产品加工厂食品接触表面分离大肠杆菌的流行、耐药性和分子特征

Journal of Food Quality and Hazards Control Pub Date : 2022-06-15 DOI: 10.18502/jfqhc.9.1.9685

B. Francis, A. Antony, D. P. Sukumaran, A. Hatha

{"title":"Prevalence, Antimicrobial Resistance, and Molecular Characterization of Escherichia coli Isolated from Food Contact Surfaces in Seafood Pre-Processing Plants (India)","authors":"B. Francis, A. Antony, D. P. Sukumaran, A. Hatha","doi":"10.18502/jfqhc.9.1.9685","DOIUrl":"https://doi.org/10.18502/jfqhc.9.1.9685","url":null,"abstract":"Background: The survival of pathogens in biofilms poses a threat to food safety. The aim of this study was to determine prevalence, antimicrobial resistance, and molecular characterization of Escherichia coli strains. \u0000Methods: Swab samples (n=144) were collected from biofilm formed on food contact surfaces in seafood pre-processing plant in India. E. coli was isolated and identified using uid A gene by Polymerase Chain Reaction (PCR). The risk assessment of the isolates was carried out in terms of their drug resistance and the presence of virulence genes. Antimicrobial susceptibility testing was performed using the Kirby-Bauer disk diffusion method. Phylogenetic grouping was done by quadruplex PCR. Molecular typing of the strains was performed by Enterobacterial Repetitive Intergenic Consensus-PCR (ERIC-PCR). Data were statistically analyzed using SPSS version 22. \u0000Results: Enteropathogenic E. coli (EPEC) strains were the most prevalent serotype. Multiplex PCR analysis revealed the presence of shiga toxin genes (stx1, stx2), intimin (eae), and enterohemolysin genes (hlyA). Shiga toxin gene stx2 showed the highest prevalence (83.33%). Among various phylogroups, B1 (45.56%) and B2 (30%) were the most prevalent phylogroups. Resistance to ampicillin (85.56%), piperacillin (84.44%), and cefpodoxime (85.56%) was widespread among the E. coli strains. \u0000Conclusion: The presence of genetically heterogeneous multi drug resistant E. coli strains with virulence potential showed a high risk in the seafood industry.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44452277","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: 0