Journal of Food Quality and Hazards Control最新文献_第9页

Announcement of “International Congress on Food Science and Public Health” in Tehran, Iran 在伊朗德黑兰举行的“国际食品科学与公共卫生大会”公告

Journal of Food Quality and Hazards Control Pub Date : 2021-02-21 DOI: 10.18502/jfqhc.8.1.5456

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引用次数: 0

Microbial Safety of Black Summer Truffle Collected from Sicily and Umbria Regions, Italy 意大利西西里岛和翁布里亚地区夏季黑松露微生物安全性研究

Journal of Food Quality and Hazards Control Pub Date : 2021-02-21 DOI: 10.18502/JFQHC.8.1.5458

F. Cirlincione, N. Francesca, L. Settanni, D. Donnini, G. Venturella, M. Gargano

{"title":"Microbial Safety of Black Summer Truffle Collected from Sicily and Umbria Regions, Italy","authors":"F. Cirlincione, N. Francesca, L. Settanni, D. Donnini, G. Venturella, M. Gargano","doi":"10.18502/JFQHC.8.1.5458","DOIUrl":"https://doi.org/10.18502/JFQHC.8.1.5458","url":null,"abstract":"Background: Tuber aestivum Vittad., known as black summer truffle, represents high-value food especially used as garnishment in nouvelle cuisine. The aim of this study was to investigate on the viable microbial populations associated with T. aestivum ascomata collected in different sites of Sicily and one locality of Umbria (Italy). \u0000Methods: The ripe ascomata of black summer truffles were collected from Central Italy. Cell densities of spoilage bacteria, fecal indicators, potential pathogens, yeasts, and molds were analyzed. Statistical analysis was conducted with XLSTAT software. \u0000Results: The microbiological counts of truffles ranged between 6.00 and 9.63 log Colony Forming Unit (CFU)/g for total mesophilic count and between 6.18 and 8.55 log CFU/g for total psychrotrophic count; pseudomonads were in the range 6.98-9.28 log CFU/g. Listeria spp. and coagulase-positive streptococci detected in no samples. Coagulase-negative streptococci were found in some samples with 2.11-4.76 log CFU/g levels. Yeasts and filamentous fungi were detected at consistent levels of 3.60-7.81 log CFU/g. Significant differences (p<0.01) were found between samples and also for all microbial groups. \u0000Conclusion: This study evidenced that the common brushing procedure applied for preparation of truffles is not sufficient to eliminate microbial risks for consumers. The application of an efficient decontamination treatment is strongly suggested before consumption of fresh truffles.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46282220","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

Change of Date for “International Congress on Food Science & Technology & Agriculture & Food Security” in Karaj, Iran 在伊朗卡拉吉举行的“国际食品科学技术与农业与食品安全大会”更改日期

Journal of Food Quality and Hazards Control Pub Date : 2020-12-09 DOI: 10.18502/jfqhc.7.4.4842

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引用次数: 0

In vitro Antifungal Activity of Biopolymeric Foam Activated with Carvacrol 香芹酚活化生物聚合物泡沫的体外抗真菌活性研究

Journal of Food Quality and Hazards Control Pub Date : 2020-09-07 DOI: 10.18502/jfqhc.7.3.4145

R. Gaglio, L. Botta, G. Garofalo, G. Guida, L. Settanni, F. Lopresti

{"title":"In vitro Antifungal Activity of Biopolymeric Foam Activated with Carvacrol","authors":"R. Gaglio, L. Botta, G. Garofalo, G. Guida, L. Settanni, F. Lopresti","doi":"10.18502/jfqhc.7.3.4145","DOIUrl":"https://doi.org/10.18502/jfqhc.7.3.4145","url":null,"abstract":"Background: Active packaging represents a defining strategy to improve food quality and safety of the packaged foods. This study aimed to evaluate the in vitro ability of commercial biopolymeric foams, namely Mater-Bi (MB), activated with 20% of carvacrol, to develop a completely biodegradable and compostable packaging to inhibit the growth of spoilage and pathogenic yeasts. \u0000Methods: MB foams, with and without carvacrol, were produced by melt mixing and the foaming process was performed in a laboratory press. The antifungal activity of foams containing carvacrol was tested applying the disk diffusion method. Statistical analysis was done using XLStat software version 7.5.2 for Excel. \u0000Results: Statistically significant differences (p<0.05) were observed between sensitivity of the tested yeasts. Candida zeylanoides 4G362 and Rhodotorula mucilaginosa ICE29 were found to be the most sensitive strains with a clear zone of 28.9±0.1 and 29.0±0.1 mm, respectively. However, Aureobasidium pullulans was the least sensitive yeast strain, showing clear zone of 20.4±0.3 mm. \u0000Conclusion: This study provided, for the first time, an in vitro analysis of the antifungal activity of MB foams activated with carvacrol against yeasts that commonly contaminate raw materials and processed foods. In conclusion, this biopolymer was highly effective against all the yeasts used as indicators strains.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44455891","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 “Third International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences” in Tehran, Iran 在伊朗德黑兰举行的“第三届伊朗食品工业和营养科学跨学科研究国际会议”公告

Journal of Food Quality and Hazards Control Pub Date : 2020-09-07 DOI: 10.18502/jfqhc.7.3.4141

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引用次数: 0

Trans Fatty Acid Analysis of Frying Oil Using ATR-FTIR Spectroscopy: A Study on Indian Traditional Snack Foods 用ATR-FTIR光谱分析煎炸油中的反式脂肪酸:对印度传统休闲食品的研究

Journal of Food Quality and Hazards Control Pub Date : 2020-05-30 DOI: 10.18502/jfqhc.7.2.2887

R. Kumar, B. Bhattacharya, T. Agarwal, S. Chakkaravarthi

{"title":"Trans Fatty Acid Analysis of Frying Oil Using ATR-FTIR Spectroscopy: A Study on Indian Traditional Snack Foods","authors":"R. Kumar, B. Bhattacharya, T. Agarwal, S. Chakkaravarthi","doi":"10.18502/jfqhc.7.2.2887","DOIUrl":"https://doi.org/10.18502/jfqhc.7.2.2887","url":null,"abstract":"Background: Trans Fatty Acid (TFA) content in oil is an important quality parameter due to its adverse health effect. This study was aimed to examine the TFA content in the frying oil used by street food vendors in India for two traditional snack foods. \u0000 Methods: Totally, 143 oil samples were collected at different frying times (0, 2, and 4 h) from five different vendors for Samosa and Jalebi. TFA levels of the oil samples were analyzed by Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy (ATRFTIR). Statistical analyses were carried out using SPSS software version 23.0. \u0000 Results: ATR-FTIR spectra exhibited an increase in peak intensity at 966 cm-1 with different frying time in both frying oil samples, indicating the formation of TFA. The TFA content in oils fried at 4 h was significantly higher than the ones at 0 and 2 intervals. It was found that 3 out of 74 (4%) Samosa fried oils and 12 out of 69 (17.4%) Jalebi fried oils were over the maximum allowed regulatory limit of TFA (5%). Jalebi fried oils had significantly higher TFA content than Samosa fried oils. \u0000 Conclusion: The increase in frying time decreased the peroxide values and increased saturated fatty acids and TFA values of oils used for both food items. The local vendors and consumers should be educated by national authorities regarding health risk of TFA in street fried snacks.","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":"42760733","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

Microbiological Quality and Safety of Retail Chicken and Beef Products in Lebanon 黎巴嫩零售鸡肉和牛肉产品的微生物质量与安全

Journal of Food Quality and Hazards Control Pub Date : 2020-05-30 DOI: 10.18502/jfqhc.7.2.2885

J. Yammine, L. Karam

{"title":"Microbiological Quality and Safety of Retail Chicken and Beef Products in Lebanon","authors":"J. Yammine, L. Karam","doi":"10.18502/jfqhc.7.2.2885","DOIUrl":"https://doi.org/10.18502/jfqhc.7.2.2885","url":null,"abstract":"Background: Controlling and reducing the food-borne illnesses remain one of the most challenging problems encountered by food authorities worldwide. This study was conducted to assess the microbiological quality of chicken breast, chicken liver, local and imported offal, and ground beef meat products sold in the Lebanese retail market. \u0000 Methods: Thirty-five chicken breast and liver samples produced by ISO 22000 certified and non-certified companies were purchased from the market. Chicken samples were tested for Total Aerobic Count (TAC), Total Coliforms (TC), Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. Twenty offal and ground beef meat samples were collected as sold in bulk from the market and were analyzed for Escherichia coli O157:H7. Statistical analysis was performed using SPSS statistical software v. 23.0. \u0000 Results: The results showed that 20, 100, 20, 80, and 0% of the analyzed chicken breast samples were rejected for TAC, TC, S. aureus, Salmonella spp., and L. monocytogenes, respectively. For chicken liver samples, 100% of the samples were rejected for TC and Salmonella spp., while all the samples were accepted for TAC, S. aureus, and L. monocytogenes. E. coli O157:H7 was absent in all meat samples. \u0000 Conclusion: Some chicken samples from both certified and non-certified suppliers exceeded the standard upper limits showing hygienic concerns; whereas meat products were safe for consumption regarding the pathogenic E. coli O157:H7.","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":"41908420","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

Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat 丁香和柠檬罗勒精油组合用于鸡肉保鲜

Journal of Food Quality and Hazards Control Pub Date : 2020-05-30 DOI: 10.18502/jfqhc.7.2.2888

D. Hartanti, N. A. Septiyaningrum, A. Hamad

{"title":"Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat","authors":"D. Hartanti, N. A. Septiyaningrum, A. Hamad","doi":"10.18502/jfqhc.7.2.2888","DOIUrl":"https://doi.org/10.18502/jfqhc.7.2.2888","url":null,"abstract":"Background: Clove and lemon basil are widely used in Indonesian culinary and known for their antimicrobial properties. This study was designed to identify the chemical constituents of single clove and lemon basil Essential Oils (EOs) as well as determine the potential of the combinations of both EO for preserving chicken meats. \u0000 Methods: The compositions of clove and lemon basil EOs were evaluated with Gas Chromatography-Mass Spectrometer. Three different concentration ratios of the combination of clove and lemon basil EOs (2:0.2, 1:1, and 0.1:2% v/v) were prepared along with single clove and lemon basil EOs in a concentration of 1% v/v. Their potential preservation effect was evaluated by observing the reduction of the microbial growth on the meats by evaluating Optical Density (OD) of cultured bacterial suspensions during 15 days of refrigerated storage. Statistical analyses were conducted by SPSS Statistics v. 20. \u0000 Results: The major constituents of clove EO were eugenol, β-caryophyllene, and αhumulene, while those of lemon basil were estragol, linalool, E-citral, and Z-citral. Both treatment groups and storage time affected significantly on ODs of the samples. Combination of these two EOs, particularly at the optimum ratio of 1:1%, showed the best microbial inhibitory activity, and delayed the sensorial changes of the meats for 12 days. \u0000 Conclusion: The combinations of cloves and lemon basil EOs showed a better microbial growth inhibitory activity and preservation potential than those of the single use. This meat preservation effects might be related to the presence of high fractions of oxygenated compounds, mainly eugenol, Z-citral, and E-citral in both clove and lemon basil EOs.","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":"48732275","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 a Session on “Food Allergies in Neonates” in Mashhad, Iran 关于在伊朗马什哈德举行的“新生儿食物过敏”会议的公告

Journal of Food Quality and Hazards Control Pub Date : 2020-05-30 DOI: 10.18502/jfqhc.7.2.2883

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引用次数: 0

Antibiotic Resistance and Biofilm Production in Catalase-Positive Gram-Positive Cocci Isolated from Brazilian Pasteurized Milk 巴西巴氏奶中过氧化氢酶阳性革兰氏阳性球菌的抗生素耐药性和生物膜生成

Journal of Food Quality and Hazards Control Pub Date : 2020-05-30 DOI: 10.18502/jfqhc.7.2.2886

M.A.A. Machado, W. A. Ribeiro, V. Toledo, G. L. Ramos, H. C. Vigoder, J. S. Nascimento

{"title":"Antibiotic Resistance and Biofilm Production in Catalase-Positive Gram-Positive Cocci Isolated from Brazilian Pasteurized Milk","authors":"M.A.A. Machado, W. A. Ribeiro, V. Toledo, G. L. Ramos, H. C. Vigoder, J. S. Nascimento","doi":"10.18502/jfqhc.7.2.2886","DOIUrl":"https://doi.org/10.18502/jfqhc.7.2.2886","url":null,"abstract":"Background: Milk is a reservoir for several groups of microorganisms, which may pose health risks. The aim of this work was to assess the antibiotic resistance and biofilm production in catalase-positive Gram-positive cocci isolated from Brazilian pasteurized milk. \u0000 Methods: The bacteria were isolated using Baird-Parker agar and identified by MatrixAssisted Laser Desorption/Ionization-Time-Of-Flight (MALDI-TOF) mass spectrometer. Disk diffusion technique was used to evaluate antimicrobial susceptibility. For qualitative evaluation of biofilm production, the growth technique was used on Congo Red Agar. \u0000 Results: Totally, 33 out of 64 isolates were identified, including Staphylococcus epidermidis (n=3; 4.7%), Macrococcus caseolyticus (n=14; 21.9%), and Kocuria varians (n=16; 25%). Twenty-two isolates were resistant to at least one antibiotic. Biofilm production was detected in only 5 isolates of K. varians and 1 isolate of S. epidermidis. All 14 M. caseolyticus isolates were resistant to at least one antibiotic; but, multidrug resistant (MDR) isolates were not detected. Among all K. varians isolates, 4 were resistant to at least one antibiotic from three different classes and were considered to be MDR. \u0000 Conclusion: The presence of antibiotic-resistant M. caseolyticus, S. epidermidis, and K. varians isolates, especially MDRs, in milk samples highlights the possible role of milk as a reservoir of resistance genes","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":"43259188","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: 8