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You searched for: Journal Food control Remove constraint Journal: Food control Publication Year 2020 Remove constraint Publication Year: 2020 Source 2020 v.109 Remove constraint Source: 2020 v.109
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1. Analysis of PAHs in oily systems using modified QuEChERS with EMR-Lipid clean-up followed by GC-QqQ-MS

Author:
Sun, Yaqing; Wu, Shimin
Source:
Food control 2020 v.109 pp. 106950
ISSN:
0956-7135
Subject:
acetone; acetonitrile; adsorbents; anthracenes; beverages; distillates; environmental sustainability; frying oil; gas chromatography; solvents; tandem mass spectrometry; vegetable oil; wastes
Abstract:
... Polycyclic aromatic hydrocarbon (PAH) analysis in oily matrices is a great challenge that needs improvements both in efficiency and environmental sustainability. In this study, a method based on QuEChERS and gas chromatography-quadrupole tandem mass spectrometry (GC-QqQ-MS) was established. The method was based on EMR-Lipid as the dispersed solid phase adsorbent and acetonitrile: acetone (3:2, v/v ...
DOI:
10.1016/j.foodcont.2019.106950

2. An electrochemical aptasensor based on DNA-AuNPs-HRP nanoprobes and exonuclease-assisted signal amplification for detection of aflatoxin B1

Author:
Hui, Yuanyuan; Wang, Bini; Ren, Rong; Zhao, Aiqing; Zhang, Fuxin; Song, Shuanghong; He, Yaping
Source:
Food control 2020 v.109 pp. 106902
ISSN:
0956-7135
Subject:
aflatoxin B1; aptasensors; benzoquinones; chemical bonding; complementary DNA; corn; detection limit; electrochemistry; glassy carbon electrode; hydrogen peroxide; hydroquinone; nanogold; oligonucleotides; oxidation; peanuts; peroxidase; rapid methods; recycling
Abstract:
... It is very essential and meaningful for detection and quantitation of aflatoxin in food and agricultural commodities to establish a rapid and accurate detection method. Herein, a novel electrochemical aptasensor for sensitive and selective detection of aflatoxin B1 (AFB1) was successfully constructed. The thiolated complementary strand (cDNA) of the AFB1 aptamer (Apt) was immobilized on the surfac ...
DOI:
10.1016/j.foodcont.2019.106902

3. A new electrochemical sensor for extra-virgin olive oils classification

Author:
Zappi, D.; Sadun, C.; Gontrani, L.; Dini, D.; Antonelli, M.L.
Source:
Food control 2020 v.109 pp. 106903
ISSN:
0956-7135
Subject:
carbon nanotubes; cultivars; electrodes; extra-virgin olive oil; harvest date; ionic liquids; nanoparticles; olives; provenance; sensors (equipment); sustainable technology; titanium dioxide
Abstract:
... A screen-printed electrode was modified using multi-walled carbon nanotubes (MWCNT) and titanium oxide nanoparticles (TiO2), with a bio-based ionic liquid (RTIL) as a drop-casting medium. The RTILs here used have been proved to be useful for immobilizing nanomaterials on the working electrode surface. The proposed platform has been used to analyze extra-virgin olive oils (EVOOs), produced with oli ...
DOI:
10.1016/j.foodcont.2019.106903

4. Animal welfare and microbiological safety of poultry meat: Impact of different at-farm animal welfare levels on at-slaughterhouse Campylobacter and Salmonella contamination

Author:
Iannetti, Luigi; Neri, Diana; Santarelli, Gino Angelo; Cotturone, Giuseppe; Podaliri Vulpiani, Michele; Salini, Romolo; Antoci, Salvatore; Di Serafino, Gabriella; Di Giannatale, Elisabetta; Pomilio, Francesco; Messori, Stefano
Source:
Food control 2020 v.109 pp. 106921
ISSN:
0956-7135
Subject:
Campylobacter coli; Campylobacter jejuni; Salmonella Bredeney; Salmonella Infantis; animal welfare; broiler chickens; cecum; chicken carcasses; ethics; farms; feces; flocks; microbiological quality; neck; poultry meat; serotypes; slaughter; slaughterhouses
Abstract:
... Stress factors and poor animal welfare can increase the susceptibility of food-producing animals to diseases, posing microbial risks to consumers. Animal welfare levels, objectively measured with the application of the Welfare Quality® protocol, were assessed in thirteen broiler flocks, including organic ones, to evaluate the presence of statistically significant differences in relation to Campylo ...
DOI:
10.1016/j.foodcont.2019.106921

5. A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread

Author:
Sun, Lei; Li, Xiangfei; Zhang, Yingyue; Yang, Wenjian; Ma, Gaoxing; Ma, Ning; Hu, Qiuhui; Pei, Fei
Source:
Food control 2020 v.109 pp. 106914
ISSN:
0956-7135
Subject:
Lactobacillus plantarum; antifungal properties; extensibility; fermentation; flavor; gluten; lactic acid bacteria; odors; rheology; shelf life; sourdough; texture; viscoelasticity; volatile compounds; water holding capacity; whole wheat bread
Abstract:
... The aim of this study was to screen for a lactic acid bacterium (LAB) that could improve the quality of whole wheat bread (WWB) and extend its shelf life. The LABs with strong antifungal activity were screened among twenty LABs. Both sourdough properties (rheology, tensility, water mobility and gluten structure) and WWB qualities (texture, volatile flavour and shelf life) were determined and compa ...
DOI:
10.1016/j.foodcont.2019.106914

6. Antibacterial and antibiofilm activity of coenzyme Q0 against Vibrio parahaemolyticus

Author:
Zheng, Xiaoying; Guo, Jialu; Rao, Huishan; Guo, Du; Huang, Yixiao; Xu, Yunfeng; Liang, Sen; Xia, Xiaodong; Shi, Chao
Source:
Food control 2020 v.109 pp. 106955
ISSN:
0956-7135
Subject:
DNA; RNA; Vibrio parahaemolyticus; anti-inflammatory activity; antibiotic resistance; antibiotics; antimicrobial properties; antineoplastic activity; biofilm; cell membranes; minimum inhibitory concentration; polyacrylamide gel electrophoresis; proteins; seafoods; shrimp; stainless steel; supply chain
Abstract:
... Coenzyme Q0 (CoQ0) demonstrates antineoplastic and anti-inflammatory properties; however, its antimicrobial and antibiofilm activities against Vibrio parahaemolyticus have not been extensively examined. Thus, the aim of the current study was to investigate the antimicrobial and antibiofilm activities, along with the underlying mechanism, of CoQ0 against V. parahaemolyticus. The minimum inhibitory ...
DOI:
10.1016/j.foodcont.2019.106955

7. Antifungal activity determination for the peptides generated by Lactobacillus plantarum TE10 against Aspergillus flavus in maize seeds

Author:
Muhialdin, Belal J.; Algboory, Hussein L.; Kadum, Hana; Mohammed, Nameer K.; Saari, Nazamid; Hassan, Zaiton; Meor Hussin, Anis Shobirin
Source:
Food control 2020 v.109 pp. 106898
ISSN:
0956-7135
Subject:
Aspergillus flavus; Lactobacillus plantarum; Zea mays; aflatoxins; agar; antifungal properties; antimicrobial peptides; biological control agents; corn; crops; foods; fractionation; fungi; gel chromatography; lactic acid bacteria; mass spectrometry; mycelium; scanning electron microscopes; seeds; shelf life; spoilage fungi; spores
Abstract:
... Aspergillus flavus is a toxigenic fungus well known for the synthesis of aflatoxins that contaminate crops and food products. Antifungal peptides generated by lactic acid bacteria have a high potential for applications as bio-control agent to prolong the shelf life of crops. In this study, antifungal activity of peptides generated by Lactobacillus plantarum TE10 was tested against the spoilage fun ...
DOI:
10.1016/j.foodcont.2019.106898

8. Arsenic in Argentinean polished rice: Situation overview and regulatory framework

Author:
Oteiza, Juan M.; Barril, Patricia A.; Quintero, César E.; Savio, Marianela; Befani, Romina; Cirelli, Alicia Fernandez; Echegaray, Natalia S.; Murad, Carolina; Buedo, Ariel
Source:
Food control 2020 v.109 pp. 106909
ISSN:
0956-7135
Subject:
Codex Alimentarius; arsenic; cultivation area; rice; Argentina
Abstract:
... The Codex Alimentarius has established a 200 μg kg−1 limit of iAs in polished rice grain, while the Argentine Food Code, in accordance with the Mercado Común del Sur (Mercosur), has set an advisory level of 300 μg kg−1 of total As. This study aimed to map the content of arsenic species in polished rice grains of different varieties and cultivation areas from Argentina. Mean concentrations of total ...
DOI:
10.1016/j.foodcont.2019.106909

9. AsiFood and its output and prospects: An Erasmus+ project on capacity building in food safety and quality for South-East Asia

Author:
Anal, A.K.; Waché, Y.; Louzier, V.; Laurent, R.; Mens, F.; Avalllone, S.; Mahakarnchanakul, W.; Udompijitkul, P.; Tantikitti, C.; Nguyen, T.B.T.; Thao, P.P.; Nguyen, T.M.T.; Nguyen, H.M.X.; Thong, K.; Seingheng, H.; Schleining, G.; Linder, L.F.; Scippo, M.-L.; Guidi, A.
Source:
Food control 2020 v.109 pp. 106913
ISSN:
0956-7135
Subject:
decision making; food quality; food safety; higher education; politics; professionals; stakeholders; students; teachers; universities; Austria; Belgium; Cambodia; France; Italy; Thailand; Vietnam
Abstract:
... The Asifood project is a capacity building project in the field of higher education involving collaboration among thirteen partners from Cambodia, Thailand, Vietnam, Austria, Belgium, Italy and France. This project aimed to support the universities in Vietnam, Thailand and Cambodia in building their capacities and their link with professionals in food safety and food quality, in the context of ASE ...
DOI:
10.1016/j.foodcont.2019.106913

10. Assessing metal contaminants in milled maize products available on the Ghanaian market with Atomic Absorption Spectrometry and Instrumental Neutron Activation Analyser techniques

Author:
Adu, Joseph K.; Fafanyo, Dzakadzie; Orman, Emmanuel; Ayensu, Isaac; Amengor, Cedric D.K.; Kwofie, Samuel
Source:
Food control 2020 v.109 pp. 106912
ISSN:
0956-7135
Subject:
Geographical Locations; aluminum; arsenic; atomic absorption spectrometry; cadmium; calcium; cobalt; copper; corn; crop production; detection limit; dry milling; education; enzymes; exercise; flour; food contamination; iron; lead; magnesium; manganese; markets; neutrons; nickel; quality control; sodium; stakeholders; wet milling; zinc
Abstract:
... The study is undertaken as a quality assurance exercise, to investigate the quality of milling plates available on the market by evaluating the metals released from them into food products in contact with them during comminution. Two locally manufactured and one imported milling plates were used in both dry and wet milling of maize samples collected from different geographical locations in the cou ...
DOI:
10.1016/j.foodcont.2019.106912

11. Biosorption of Cd2+ and Pb2+ from apple juice by the magnetic nanoparticles functionalized lactic acid bacteria cells

Author:
Li, Xueke; Ming, Qiaoying; Cai, Rui; Yue, Tianli; Yuan, Yahong; Gao, Zhenpeng; Wang, Zhouli
Source:
Food control 2020 v.109 pp. 106916
ISSN:
0956-7135
Subject:
EDTA (chelating agent); Fourier transform infrared spectroscopy; X-ray photoelectron spectroscopy; adsorbents; adsorption; apple juice; biomass; biosorption; cadmium; food safety; fruit quality; heavy metals; iron oxides; lactic acid bacteria; magnetic fields; nanoparticles; pollution; scanning electron microscopy
Abstract:
... The pollution of heavy metals in fruit juice is still increasing and becoming a significant food safety issue worldwide nowadays. In this work, twelve strains of lactic acid bacteria (LAB) were evaluated for the biomass and their capability to adsorb Cd2+ and Pb2+. One strain of LAB capable of efficiently adsorbing heavy metals in apple juice was screened. The obtained LAB was functionalized by ma ...
DOI:
10.1016/j.foodcont.2019.106916

12. Characterization of the role of ybgC in lysozyme resistance of Salmonella Enteritidis

Author:
Qin, Xiaojie; Dong, Rui; He, Shoukui; Zhou, Xiujuan; Zhang, Zengfeng; Cui, Yan; Shi, Chunlei; Liu, Yanhong; Shi, Xianming
Source:
Food control 2020 v.109 pp. 106732
ISSN:
0956-7135
Subject:
Salmonella Enteritidis; acyl coenzyme A; cell membranes; egg albumen; eggs; fatty acids; gene expression; gene expression regulation; genes; lipid A; lysozyme; membrane permeability; mutants; phospholipids; resistance mechanisms
Abstract:
... The ybgC gene (encoding for acyl-CoA thioesterase) was shown to play a crucial role in the survival of Salmonella Enteritidis (S. Enteritidis) in egg white in our previous study. In this study, the resistance mechanisms of S. Enteritidis wild-type, △ybgC mutant, and △ybgC-C complemented strains to lysozyme (a major antibacterial component of egg white) were explored by survival ability test, cell ...
DOI:
10.1016/j.foodcont.2019.106732

13. Characterizing the effects of thermal treatment on human norovirus GII.4 viability using propidium monoazide combined with RT-qPCR and quality assessments in mussels

Author:
Jeon, Eun Bi; Choi, Man-Seok; Kim, Ji Yoon; Ha, Kwang Soo; Kwon, Ji Young; Jeong, Sung Hyeon; Lee, Hee Jung; Jung, Yeoun Joong; Ha, Ji-Hyoung; Park, Shin Young
Source:
Food control 2020 v.109 pp. 106954
ISSN:
0956-7135
Subject:
Bivalvia; Norovirus; color; cooking; genotype; heat treatment; hedonic scales; mussels; propidium; quantitative polymerase chain reaction; reverse transcriptase polymerase chain reaction; sensory evaluation; sensory properties; shellfish; temperature; viability
Abstract:
... This study investigated the effects of thermal treatment (70, 80, and 90 °C for 5, 10, and 20 min) on the titers of human norovirus (HuNoV) GII.4, a dominant genotype in fresh mussels using propidium monoazide (PMA) pretreatment and real-time reverse transcription quantitative-polymerase chain reaction (RT-qPCR) and the effects of thermal treatment on mussel quality (Hunter colors and sensory prop ...
DOI:
10.1016/j.foodcont.2019.106954

14. Degradation of chlorpyrifos and inactivation of Escherichia coli O157:H7 and Aspergillus niger on apples using an advanced oxidation process

Author:
Ho, J.; Prosser, R.; Hasani, M.; Chen, H.; Skanes, B.; Lubitz, W.D.; Warriner, K.
Source:
Food control 2020 v.109 pp. 106920
ISSN:
0956-7135
Subject:
Aspergillus niger; Escherichia coli O157; apples; biological hazards; chlorpyrifos; crop production; death; free radicals; fruit growing; hydrogen peroxide; oxidation; response surface methodology; spores; temperature; ultraviolet radiation
Abstract:
... Chlorpyrifos is a widely used insecticide in apple production but there are concerns that residues ingested by consumers can lead to chronic neurological conditions. In the following, a method based on Advanced Oxidation Process (AOP) was validated for the degradation of chlorpyrifos on apples and inactivating Escherichia coli O157:H7, along with Aspergillus niger spores. AOP is a process that gen ...
DOI:
10.1016/j.foodcont.2019.106920

15. Development of a DNA mini-barcoding protocol targeting COI for the identification of elasmobranch species in shark cartilage pills

Author:
Zahn, Rowena J.; Silva, Anthony J.; Hellberg, Rosalee S.
Source:
Food control 2020 v.109 pp. 106918
ISSN:
0956-7135
Subject:
DNA; cartilage; cytochrome-c oxidase; genes; oligodeoxyribonucleotides; polymerase chain reaction; protocols; sequence analysis; sharks; species identification
Abstract:
... Many elasmobranch (shark and ray) species are considered threatened and their identification in processed products is important for conservation and authentication purposes. However, identification of elasmobranch species in shark cartilage pills has proven difficult using existing methodologies. The objective of this study was to develop a DNA mini-barcoding protocol using a ~130 bp region of the ...
DOI:
10.1016/j.foodcont.2019.106918

16. Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product

Author:
Väkeväinen, Kati; Hernández, Jessica; Simontaival, Anna-Inkeri; Severiano-Pérez, Patricia; Díaz-Ruiz, Gloria; von Wright, Atte; Wacher-Rodarte, Carmen; Plumed-Ferrer, Carme
Source:
Food control 2020 v.109 pp. 106907
ISSN:
0956-7135
Subject:
Enterobacteriaceae; Lactococcus lactis; Pediococcus pentosaceus; acidification; beverages; bitterness; coculture; corn; fermentation; food safety; lactic acid bacteria; microbiological quality; rapid methods; sensory evaluation; staple foods; starter cultures; taste; tortillas; Eastern Africa; Latin America
Abstract:
... Maize is staple food in Central and Latin America, Southern and Eastern Africa, and fermentation processes are widely used to improve food safety and quality. Atole agrio is a typical Mexican fermented maize beverage, that, unlike many others, is made with a non-nixtamalized young maize. The aim of this research was to select endogenous lactic acid bacteria (LAB) starter cultures able to control a ...
DOI:
10.1016/j.foodcont.2019.106907

17. Effect of Zataria multiflora Boiss. Essential oil, time, and temperature on the expression of Listeria monocytogenes virulence genes in broth and minced rainbow trout

Author:
Pilevar, Zahra; Hosseini, Hedayat; Abdollahzadeh, Esmail; Shojaee-Aliabadi, Saeedeh; Tajedin, Elahe; Yousefi, Mojtaba; Bahrami, Akbar; Khosroshahi, Nader Karimian
Source:
Food control 2020 v.109 pp. 106863
ISSN:
0956-7135
Subject:
Listeria monocytogenes; Oncorhynchus mykiss; Zataria multiflora; culture media; environmental factors; essential oils; food storage; foods; gene expression; genes; quantitative polymerase chain reaction; reverse transcriptase polymerase chain reaction; reverse transcription; temperature; transcriptomics; trout; virulence
Abstract:
... The virulence potential of Listeria monocytogenes is not a stable property and can be greatly affected by diverse environmental conditions and stresses. For example, the addition of essential oils (EOs) into the formulation of foods, as well as the time and temperature of the treatment process, can affect the virulence gene expression of L. monocytogenes. The aim of the present study was to assess ...
DOI:
10.1016/j.foodcont.2019.106863

18. Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C

Author:
Chen, Yue-wen; Cai, Wen-qiang; Shi, Yu-gang; Dong, Xiu-ping; Bai, Fan; Shen, Shi-ke; Jiao, Rui; Zhang, Xiang-yu; Zhu, Xuan
Source:
Food control 2020 v.109 pp. 106865
ISSN:
0956-7135
Subject:
Acipenser gueldenstaedtii; Pseudomonas; cold storage; fish fillets; lipid peroxidation; muscles; plate count; salting; scanning electron microscopy; shelf life; spoilage bacteria; storage temperature; thiobarbituric acid-reactive substances; total volatile basic nitrogen; vacuum packaging
Abstract:
... The effects of different salt concentrations and vacuum packaging on the quality and microbiota dynamics of Russian sturgeon fillets stored at 4 °C were evaluated over a 12-day storage in this study. During refrigerated storage, The combination of 6% (w/v) brine salting for 2 h and vacuum packaging exerted beneficial effects on the quality of Russian sturgeon fillets, as demonstrated by affecting ...
DOI:
10.1016/j.foodcont.2019.106865

19. Effects of poor sanitation procedures on cross-contamination of animal species in ground meat products

Author:
Chung, Sunjung M.; Hellberg, Rosalee S.
Source:
Food control 2020 v.109 pp. 106927
ISSN:
0956-7135
Subject:
cleaning; cross contamination; equipment; grinding; ground beef; meat animals; pork; quantitative polymerase chain reaction; sanitation
Abstract:
... The presence of <1% of an undeclared species in ground meat is generally thought to be indicative of cross-contamination as opposed to intentional mislabeling; however, this has not been experimentally tested. The objective of this study was to quantify the effects of poor sanitation on the cross-contamination of animal species in ground meat products, with the example of undeclared pork in ground ...
DOI:
10.1016/j.foodcont.2019.106927

20. Evaluation of honey in terms of quality and authenticity based on the general physicochemical pattern, major sugar composition and δ13C signature

Author:
Geană, Elisabeta-Irina; Ciucure, Corina Teodora; Costinel, Diana; Ionete, Roxana Elena
Source:
Food control 2020 v.109 pp. 106919
ISSN:
0956-7135
Subject:
Acacia; C4 plants; Helianthus annuus; acidity; adulterants; adulterated products; beekeepers; botanical composition; brix; carbon; cluster analysis; compliance; corn; electrical conductivity; fructose; glucose; honey; honeydew; hydroxymethylfurfural; maltose; pH; principal component analysis; quality control; stable isotopes; sucrose; syrups; tracer techniques; water content
Abstract:
... Ensuring the authenticity of honey remains a top issue for scientists, since no reliable method has been developed so far to simultaneously detect all types of honey adulteration. Consequently, the development of simple, fast, accurate and accessible analytical tools that may provide complementary data for assessing the honey authenticity, is encouraged.In this work a complete investigation in ter ...
DOI:
10.1016/j.foodcont.2019.106919