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You searched for: Journal Food control Remove constraint Journal: Food control Publication Year 2016 Remove constraint Publication Year: 2016 Text Availability Full Text Remove constraint Text Availability: Full Text Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Comparison of two plain soap types for removal of bacteria and viruses from hands with specific focus on food service environments

Author:
Conover, Danielle M.; Gibson, Kristen E.
Source:
Food control 2016 v.69 pp. 141-146
ISSN:
0956-7135
Subject:
Escherichia coli; bacteria; bacteriophages; disease prevention; disease transmission; foaming; food service; gloves; hand washing; hands; juices
Abstract:
... Handwashing (HW) is a long established and widely accepted method to prevent disease transmission. Ensuring effectiveness of current HW methods is essential for the optimization of HW and enhanced disease prevention. The objective of this research was to determine the difference in microbial reduction between plain foaming and liquid handsoap. The hands of 24 participants were inoculated by the pa ...
DOI:
10.1016/j.foodcont.2016.04.047
Chorus Open Access:
10.1016/j.foodcont.2016.04.047

2. Prevalence and cost of on-farm produce safety measures in the Mid-Atlantic

Author:
Lichtenberg, Erik; Tselepidakis Page, Elina
Source:
Food control 2016 v.69 pp. 315-323
ISSN:
0956-7135
Subject:
FDA Food Safety Modernization Act; economies of scale; farm size; green leafy vegetables; growers; marketing channels; soil amendments; surveys; tomatoes; traceability; Mid-Atlantic region
Abstract:
... We use data from a survey of leafy green and tomato growers in the Mid-Atlantic region to investigate the prevalence and cost of produce safety practices required under the Produce Rule of the Food Safety Modernization Act. Majorities of our respondents currently employ most of the food safety practices that will be required under the Produce Rule. But the Produce Rule will nevertheless require ch ...
DOI:
10.1016/j.foodcont.2016.04.054
Chorus Open Access:
10.1016/j.foodcont.2016.04.054

3. Detection of acrylamide using a biodegradable zein-based sensor with surface enhanced Raman spectroscopy

Author:
Gezer, P. Gizem; Liu, G. Logan; Kokini, Jozef L.
Source:
Food control 2016 v.68 pp. 7-13
ISSN:
0956-7135
Subject:
Raman spectroscopy; acrylamides; aqueous solutions; biodegradability; gold; zein
Abstract:
... In this study, a biodegradable zein/gold SERS platform was tested as a potential tool to detect acrylamide for the first time. It was found that the presence of acrylamide resulted in a characteristic marker SERS peak that did not exist in the background SERS spectrum of the sensor. This unique peak was at 1447 cm−1. This peak was used to detect and quantify acrylamide in aqueous solutions and a c ...
DOI:
10.1016/j.foodcont.2016.03.002
Chorus Open Access:
10.1016/j.foodcont.2016.03.002

4. Investigation of handling practices for fresh produce and the efficacy of commercially available produce washes on removal of pathogens and natural microflora on whole cantaloupe surfaces

Author:
Lopez, Keyla; Phalen, Kyle; Vahl, Christopher I.; Roberts, Kevin R.; Getty, Kelly J.K.
Source:
Food control 2016 v.68 pp. 251-259
ISSN:
0956-7135
Subject:
Listeria monocytogenes; Salmonella; cantaloupes; cold; detection limit; fresh produce; microorganisms; pathogens; plate count; refrigeration; surveys; tap water; vegetables; vinegars
Abstract:
... The objectives of our study were to collect descriptive data of handling practices for fresh produce and to evaluate the efficacy of commercially available washes for reducing pathogens and natural microflora on whole cantaloupes. A total of 51 people answered a produce handling survey. Information from the survey was used to develop two experiments. In one experiment, cantaloupes were washed with ...
DOI:
10.1016/j.foodcont.2016.03.050
Chorus Open Access:
10.1016/j.foodcont.2016.03.050

5. Evaluation of food safety related behaviors of retail and food service employees while handling fresh and fresh-cut leafy greens

Author:
Choi, Jihee; Norwood, Hillary; Seo, Soobin; Sirsat, Sujata A.; Neal, Jack
Source:
Food control 2016 v.67 pp. 199-208
ISSN:
0956-7135
Subject:
compliance; cuisine; food analysis; food retailing; food safety; food service workers; foodborne illness; fresh-cut produce; green leafy vegetables; grocery stores; guidelines; human resources; hygiene; restaurants; statistical analysis; surveys; thermometers; Ohio; Texas
Abstract:
... Foodborne illness outbreaks are often associated with fresh and fresh-cut produce (specifically leafy greens); however, effective training and methods of prevention have not been readily available for the retail and food service industry. The objective of this study was to assess and evaluate the current state of compliance and employee handling practices for fresh and fresh-cut produce, and to id ...
DOI:
10.1016/j.foodcont.2016.02.044
Chorus Open Access:
10.1016/j.foodcont.2016.02.044

6. Organic thyme oil emulsion as an alternative washing solution to enhance the microbial safety of organic cantaloupes

Author:
Zhang, Yue; Ma, Qiumin; Critzer, Faith; Davidson, P. Michael; Zhong, Qixin
Source:
Food control 2016 v.67 pp. 31-38
ISSN:
0956-7135
Subject:
Escherichia coli O157; Listeria monocytogenes; Salmonella enterica; anti-infective properties; bacteria; cantaloupes; emulsions; equipment; essential oils; ethanol; fresh produce; gum arabic; hydrodynamics; microbiological quality; minimum inhibitory concentration; oils; organic foods; pathogens; postharvest treatment; thyme; washing; whey protein concentrate
Abstract:
... Emulsions of organic essential oils may be used as postharvest alternative washing solutions in fresh produce production. In the present study, organic thyme oil was emulsified with whey protein concentrate, gum arabic, lecithin, or their equal mass mixtures without using specialized equipment. The stability of these emulsions was monitored by measuring hydrodynamic diameter during ambient storage ...
DOI:
10.1016/j.foodcont.2016.02.032
Chorus Open Access:
10.1016/j.foodcont.2016.02.032

7. A review of minimal and defined media for growth of Listeria monocytogenes

Author:
Jarvis, Nathan A.; O'Bryan, Corliss A.; Ricke, Steven C.; Johnson, Michael G.; Crandall, Philip G.
Source:
Food control 2016 v.66 pp. 256-269
ISSN:
0956-7135
Subject:
Listeria monocytogenes; carbon; culture media; environmental factors; food pathogens; mammals; nutrients; ready-to-eat foods; virulence
Abstract:
... Listeria monocytogenes is known to be an important foodborne pathogen and is the causative agent of one of the deadliest foodborne illnesses. The organism has a wide range of environmental conditions under which it will survive and grow, and often contaminates processing plants and retail environments in which ready-to-eat foods are manufactured, prepared and served. Although L. monocytogenes is n ...
DOI:
10.1016/j.foodcont.2016.02.020
Chorus Open Access:
10.1016/j.foodcont.2016.02.020

8. Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces

Author:
Lim, Winnie; Harrison, Mark A.
Source:
Food control 2016 v.66 pp. 166-173
ISSN:
0956-7135
Subject:
Salmonella; cardboard; food contact surfaces; food contamination; polyethylene; stainless steel; tomatoes; ultraviolet radiation; wavelengths
Abstract:
... The effectiveness of ultraviolet light at a wavelength of 254 nm to reduce Salmonella contamination on tomatoes and food contact surfaces was evaluated. Inoculated tomatoes were exposed to UV-C light at doses ranging from 0 to 223.1 mJ/cm2. All UV treatments significantly reduced Salmonella populations (p < 0.05). The effectiveness of UV-C light in reducing Salmonella contamination on different lo ...
DOI:
10.1016/j.foodcont.2016.01.043
Chorus Open Access:
10.1016/j.foodcont.2016.01.043

9. Food safety education for people with diabetes and pregnant women: A positive deviance approach

Author:
Feng, Yaohua; Bruhn, Christine; Health Management and Education,
Source:
Food control 2016 v.66 pp. 107-115
ISSN:
0956-7135
Subject:
cooking; cutting boards; diabetes; education programs; focus groups; food handling; food safety education; foodborne illness; peers; pregnant women; refrigerators; temperature; thermometers
Abstract:
... Few education programs target audiences at high-risk for foodborne illness, especially people with diabetes and pregnant women. The objective of this study is to develop a food safety education program for each using a positive deviance approach. The positive deviance focus group is a novel educational intervention that allows participants to discuss their food handling behaviors and decide to try ...
DOI:
10.1016/j.foodcont.2016.01.039
Chorus Open Access:
10.1016/j.foodcont.2016.01.039

10. Content analysis of web-based norovirus education materials targeting consumers who handle food: An assessment of alignment and readability

Author:
Evans, Hillary; Chao, Morgan G.; Leone, Cortney M.; Finney, Michael; Fraser, Angela
Source:
Food control 2016 v.65 pp. 32-36
ISSN:
0956-7135
Subject:
Internet; Norovirus; bleaching agents; computer software; drying; educational materials; guidelines; hand washing; humans; information sources; readability; ready-to-eat foods; sanitizers; sodium hypochlorite; world wide web; United States
Abstract:
... Human noroviruses sicken 19–21 million people in the U.S. each year, suggesting the need for education. The World Wide Web is an accessible source of information about how to prevent a norovirus infection but the accuracy and readability of information targeting consumers is unknown. The aim of the study was to evaluate the alignment and readability of web-based norovirus education materials targe ...
DOI:
10.1016/j.foodcont.2016.01.003
Chorus Open Access:
10.1016/j.foodcont.2016.01.003

11. Transfer of Listeria monocytogenes during mechanical slicing of onions

Author:
Scollon, Andrew M.; Wang, Haiqiang; Ryser, Elliot T.
Source:
Food control 2016 v.65 pp. 160-167
ISSN:
0956-7135
Subject:
Allium cepa; Listeria monocytogenes; agar; air drying; filtration; guidelines; industry; models; onions; product safety; public health; slicing
Abstract:
... A series of recalls in 2012 involving diced yellow onions contaminated with Listeria monocytogenes from one manufacturer has heightened public health concerns surrounding the preparation, handling and use of raw onions. In response, this study aimed to quantify the extent of L. monocytogenes transfer during mechanical slicing of onions. Spanish yellow onions (Allium cepa) were dip-inoculated in a ...
DOI:
10.1016/j.foodcont.2016.01.021
Chorus Open Access:
10.1016/j.foodcont.2016.01.021

12. Growth and inhibition by spices of growth from spores of enterotoxigenic Bacillus cereus in cooked rice

Author:
Hariram, Upasana; Labbé, Ronald G.
Source:
Food control 2016 v.64 pp. 60-64
ISSN:
0956-7135
Subject:
Bacillus cereus; competitive exclusion; diarrhea; etiological agents; foodborne illness; foods; heat tolerance; markets; pepper; rice; spore-forming bacteria; spores; surveys; temperature; thyme
Abstract:
... Bacillus cereus is a pathogenic spore-forming bacterium implicated in cases of diarrheal and emetic type of foodborne illness. We previously found that enterotoxigenic B. cereus is widely present in retail spices. Here we analyzed the spore heat resistance of nine diarrheal strains isolated from spices. Seven had D95°C values ranging from 0.64 to 3.53 min while two emetic strains had D95°C values ...
DOI:
10.1016/j.foodcont.2015.12.024
Chorus Open Access:
10.1016/j.foodcont.2015.12.024

13. A review of methods for the evaluation of handwashing efficacy

Author:
Conover, Danielle M.; Gibson, Kristen E.
Source:
Food control 2016 v.63 pp. 53-64
ISSN:
0956-7135
Subject:
disease prevention; guidelines; hand washing; hands; microorganisms; pathogens
Abstract:
... Handwashing is relied upon in numerous fields as a primary means to prevent transmission of harmful pathogens. While handwashing is a key step in disease prevention, the factors controlling its effectiveness are not always well understood, and there are extensive variations in the methodology used to assess each of these factors. This review summarizes the various factors that can impact handwashi ...
DOI:
10.1016/j.foodcont.2015.11.020
Chorus Open Access:
10.1016/j.foodcont.2015.11.020

14. Rapid detection of Salmonella using a redox cycling-based electrochemical method

Author:
Wang, Danhui; Wang, Ziyuan; Chen, Juhong; Kinchla, Amanda J.; Nugen, Sam R.
Source:
Food control 2016 v.62 pp. 81-88
ISSN:
0956-7135
Subject:
Salmonella; alkaline phosphatase; antibodies; ascorbic acid; detection limit; electrochemistry; electrodes; equipment; fluorescence; gold; immunomagnetic separation; microbial detection; phosphates; phosphine; rapid methods
Abstract:
... An electrochemical method based on redox cycling combined with immunomagnetic separation and pre-concentration was developed for rapid and sensitive detection of Salmonella. Electrochemical methods for the detection of bacteria offer the advantages of instant quantification with minimal equipment. Unfortunately, the limits of detection are often poor compare to other transduction methods such as f ...
DOI:
10.1016/j.foodcont.2015.10.021
Chorus Open Access:
10.1016/j.foodcont.2015.10.021

15. Assessment and speciation of chlorine demand in fresh-cut produce wash water

Author:
Weng, ShihChi; Luo, Yaguang; Li, Jie; Zhou, Bin; Jacangelo, Joseph G.; Schwab, Kellogg J.
Source:
Food control 2016 v.60 pp. 543-551
ISSN:
0956-7135
Subject:
Lactuca sativa var. capitata; carrots; chlorine; cross contamination; fresh-cut produce; industry; pathogens; physicochemical properties; romaine lettuce; soil; spinach; vegetable juices; washing; water analysis; water quality; water reuse; water treatment
Abstract:
... For the fresh-cut produce industry, a critical area of concern is potential pathogen cross-contamination during wash operations when wash water is reused and re-circulated in wash systems continuously imputed with fresh-cut produce. However, little research has focused on the chemical properties of wash water. Organic input from residual soil and vegetable material deteriorates water quality and c ...
DOI:
10.1016/j.foodcont.2015.08.031
Chorus Open Access:
10.1016/j.foodcont.2015.08.031

16. Effect of bovine casein and its hydrolysates on hardening in protein dough model systems during storage

Author:
Rao, Qinchun; Kamdar, Andre Klaassen; Guo, Mufan; Labuza, Theodore P.
Source:
Food control 2016 v.60 pp. 621-628
ISSN:
0956-7135
Subject:
casein; casein hydrolysates; cattle; dough; glass transition; high protein foods; hydrolysis; markets; physicochemical properties; powders; sorption; spray drying; whey protein isolate
Abstract:
... In recent years, high protein food bars (HPFB) are a rapidly growing market. One major problem for commercial HPFB is that they become harder over time without moisture loss, making the product unacceptable to consumers. In this study, the effect of bovine casein and its hydrolysates on bar hardening during storage was studied. Five formulations of protein dough model systems were prepared from fi ...
DOI:
10.1016/j.foodcont.2015.09.007
Chorus Open Access:
10.1016/j.foodcont.2015.09.007

17. Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments

Author:
Zhang, Chunling; Li, Baoming; Jadeja, Ravirajsinh; Fang, Jianlong; Hung, Yen-Con
Source:
Food control 2016 v.60 pp. 440-446
ISSN:
0956-7135
Subject:
Bacillus subtilis; DNA; Escherichia coli O157; anti-infective properties; bacteria; centrifugation; chlorine; pH; pathogens; vegetative cells
Abstract:
... This study discussed the effects of different bacterial concentrations and centrifugations on the antimicrobial efficacy of electrolyzed oxidizing (EO) water on Bacillus subtilis and Escherichia coli O157:H7. Overnight grown bacterial cultures were centrifuged 1 to 3 times and bacterial concentrations were adjusted to approximately 9 (high), 7 (medium), or 5 (low) log10 CFU/mL. Antimicrobial effic ...
DOI:
10.1016/j.foodcont.2015.08.018
Chorus Open Access:
10.1016/j.foodcont.2015.08.018

18. Effect of ozone and ultraviolet light on Listeria monocytogenes populations in fresh and spent chill brines

Author:
Dev Kumar, Govindaraj; Williams, Robert C.; Sumner, Susan S.; Eifert, Joseph D.
Source:
Food control 2016 v.59 pp. 172-177
ISSN:
0956-7135
Subject:
Listeria monocytogenes; agar; color; ozonation; ozone; quartz; sodium chloride; transmittance; ultraviolet radiation; yeast extract
Abstract:
... The efficacy of ozone and ultraviolet light (UV) treatment as hurdles against Listeria monocytogenes suspended in fresh (9% NaCl, 91.86% transmittance) and spent brines (20.5% NaCl, 0.01% transmittance) was evaluated. Brines were inoculated with a cocktail of L. monocytogenes-strains N1-227, N3-031, and R2-499. Ozonation was performed by sparging gaseous ozone into brine. This was followed by UV i ...
DOI:
10.1016/j.foodcont.2015.04.037
Chorus Open Access:
10.1016/j.foodcont.2015.04.037

19. Pomegranate peel (Punica granatum L) extract and Chinese gall (Galla chinensis) extract inhibit Vibrio parahaemolyticus and Listeria monocytogenes on cooked shrimp and raw tuna

Author:
Wu, Jian; Jahncke, Michael L.; Eifert, Joseph D.; O'Keefe, Sean F.; Welbaum, Gregory E.
Source:
Food control 2016 v.59 pp. 695-699
ISSN:
0956-7135
Subject:
Listeria monocytogenes; Punica granatum; Vibrio parahaemolyticus; anti-infective properties; methanol; pathogens; plant extracts; pomegranates; ready-to-eat foods; seafoods; shrimp; soaking; tuna
Abstract:
... Vibrio parahaemolyticus and Listeria monocytogenes are bacterial pathogens associated with raw or ready-to-eat seafood products. Many compounds extracted from plant material have shown promise for inhibiting bacterial pathogens when applied to some foods. In this study, aqueous methanol extracts from pomegranate peel (Punica granatum L.) and Chinese gallnut (Galla chinensis) were tested against V. ...
DOI:
10.1016/j.foodcont.2015.06.050
Chorus Open Access:
10.1016/j.foodcont.2015.06.050