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1. A comparative analysis of meat inspection data as an information source of the health and welfare of broiler chickens based on Finnish data

Author:
K. Törmä; E. Kaukonen; J. Lundén; M. Fredriksson-Ahomaa; R. Laukkanen-Ninios
Source:
Food control 2022 v.138 pp. 109017
ISSN:
0956-7135
Subject:
European Union; ascites; cellulitis; food chain; food safety; information sources; meat inspection; monitoring; statistics; Finland
Abstract:
... The comprehensive, reliable, and comparable meat inspection (MI) data of broiler chickens (i.e. broilers) are essential for the monitoring and surveillance of broiler health and welfare at the national and European Union (EU) levels. We compared the condemnation causes issued to broiler carcasses during MI in four large Finnish broiler slaughterhouses (SHs) by investigating the similarities and di ...
DOI:
10.1016/j.foodcont.2022.109017

2. A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging

Author:
N.H. Azman; Wan M. Khairul; N.M. Sarbon
Source:
Food control 2022 v.141 pp. 109189
ISSN:
0956-7135
Subject:
antioxidants; biopolymers; cohesion; color; food safety; freshness; pH
Abstract:
... This review aims to provide a clear description of the compatibility between the main biopolymer matrix and the reinforcing components in manufacturing active and intelligent packaging film. The incorporation of natural extracts and/or nanomaterial improved the mechanical and barrier performance by increasing the cohesiveness of the biopolymer matrix. Meanwhile, the colour changes were due to the ...
DOI:
10.1016/j.foodcont.2022.109189

3. A deep learning approach to improving spectral analysis of fruit quality under interseason variation

Author:
Jie Yang; Xuan Luo; Xiaolei Zhang; Dário Passos; Lijuan Xie; Xiuqin Rao; Huirong Xu; K.C. Ting; Tao Lin; Yibin Ying
Source:
Food control 2022 pp. 109108
ISSN:
0956-7135
Subject:
data collection; dry matter content; food safety; fruit quality; fruits; pears; quality control; spectral analysis; total soluble solids
Abstract:
... Model updating for developed calibrations is critical for robust spectral analysis in fruit quality control. Existing methods have limitations that usually need sufficient samples for model recalibration and are mainly designed for conventional linear models. This study proposes a model fine-tuning approach to update nonlinear deep learning models using limited sample sizes for fruit detection und ...
DOI:
10.1016/j.foodcont.2022.109108

4. A fluorometric sandwich biosensor based on rationally imprinted magnetic particles and aptamer modified carbon dots for the detection of tropomyosin in seafood products

Author:
Yanbo Wang; Linfang Li; Huan Li; Yafei Peng; Linglin Fu
Source:
Food control 2022 v.132 pp. 108552
ISSN:
0956-7135
Subject:
allergens; biosensors; detection limit; fluorometry; food safety; industrialization; magnetism; oligonucleotides; polymers; seafoods; shellfish; shrimp; tropomyosins
Abstract:
... Tropomyosin (TM), a major allergen in shellfish, has raised increasing concern in industrialized countries and resulted in an urgent need for accurate, simple, and sensitive methods for tracing its presence in food products. Herein, we proposed a sandwich biosensor that employed the rationally imprinted magnetic particles and aptamer modified carbon dots for the detection of TM in seafood products ...
DOI:
10.1016/j.foodcont.2021.108552

5. A holistic approach to food fraud vulnerability assessment

Author:
Faeze Rezazade; Jane Summers; Derek Ong Lai Teik
Source:
Food control 2022 v.131 pp. 108440
ISSN:
0956-7135
Subject:
Bayesian theory; databases; food fraud; food safety; meat; models; quality control; risk assessment; risk reduction; seafoods; weight-of-evidence; China
Abstract:
... The increase in fraudulent incidents has resulted in a change of focus in theory related to investigating food fraud from risk mitigation to vulnerability reduction. While the literature provided a framework from which to identify possible areas of vulnerability to food fraud, it does not provide a methodology that would allow food producers and processors to quantify and assess their vulnerabilit ...
DOI:
10.1016/j.foodcont.2021.108440

6. A lab-on-injector device with Au nanodots confined in carbon nanofibers for in situ electrochemical BPA sensing in beverages

Author:
Yanan Lei; Yuhuan Zhang; Beibei Wang; Zhong Zhang; Li Yuan; Jianke Li
Source:
Food control 2022 v.134 pp. 108747
ISSN:
0956-7135
Subject:
bisphenol A; carbon nanofibers; cellulose; electrochemistry; endocrine-disrupting chemicals; food matrix; food safety; humans; oxidation
Abstract:
... Bisphenol A (BPA) as the most common endocrine disruptor used in food containers and packaging is causing adverse effects for human beings. Accordingly, in situ detection of BPA is of practical importance for food safety. However, the complicated operations of existed methods and interference of various impurities in food matrix restrict the realization of real-time in situ BPA sensing in food sam ...
DOI:
10.1016/j.foodcont.2021.108747

7. A new strategy for the shelf life extension of fresh noodles by accurately targeting specific microbial species

Author:
Qin Guo; Jia-hui Cai; Cheng-wan Ren; Yun-ting Li; Muhammad Adil Farooq; Bin Xu
Source:
Food control 2022 v.138 pp. 109037
ISSN:
0956-7135
Subject:
Acinetobacter; Lactobacillus; Pseudomonas; Staphylococcus; chitosan; food safety; glycerol; lactic acid; plate count; shelf life; spoilage
Abstract:
... Fresh noodles are subjected to rapid spoilage, mainly due to the microorganism, which adversely affect their shelf life. In this study, we developed a new specific strategy by targeting microbial species to extend the shelf life of fresh noodles. We found that at 4 °C, 15 °C, 25 °C and 37 °C, the shelf life of fresh noodles were 5, 1, <1 and < 1 days based on total viable count (TVC) and molds, re ...
DOI:
10.1016/j.foodcont.2022.109037

8. A novel molecularly imprinted polymer composite based on polyaniline nanoparticles as sensitive sensors for parathion detection in the field

Author:
Ying Liang; Hongmei Wang; Yixin Xu; Hongzhi Pan; Keyu Guo; Ying Zhang; Yaqiong Chen; Dezhi Liu; Yu Zhang; Chunxia Yao; Yanyan Yu; Guoyue Shi
Source:
Food control 2022 v.133 pp. 108638
ISSN:
0956-7135
Subject:
detection limit; food safety; molecular imprinting; parathion; polyaniline; polymerization; vegetables
Abstract:
... This paper presents a novel strategy for the real-time detection of organophosphate pesticides by imprinting parathion molecules at the surface of conductive functional polyaniline nanoparticles (PANIs). It has been demonstrated that the introduction of vinyl group on the surface of PANIs is not only beneficial to the selectivity of imprinting polymerization, but also to the preconcentration of pa ...
DOI:
10.1016/j.foodcont.2021.108638

9. A point-of-use lateral flow aptasensor for naked-eye detection of aflatoxin B1

Author:
Pasara Vijitvarasan; Sarawut Cheunkar; Sukunya Oaew
Source:
Food control 2022 v.134 pp. 108767
ISSN:
0956-7135
Subject:
aflatoxin B1; aptasensors; colorimetry; corn; dyes; food safety; oligonucleotides; peanuts; polystyrenes; rice; transportation
Abstract:
... Aflatoxin B1 (AFB1) contamination in food is not only a serious health threat to humans, but also a considerable economic burden worldwide. Rapid and accurate detection of AFB1 during production, processing, transportation and storage is therefore a prerequisite to prevent spreading of AFB1. Here, we developed a simple and easy-to-use lateral flow aptasensor (LFA) to visually detect AFB1 using AFB ...
DOI:
10.1016/j.foodcont.2021.108767

10. A rapid and colorimetric loop-mediated isothermal amplification (LAMP) based on HRP-mimicking molecular beacon for the detection of major 6 Listeria species in enoki mushroom

Author:
Jeong-Eun Lee; Sol-A Kim; Hyoyoung Mun; Se-Ri Kim; Kwang-Soo Ha; Won-Bo Shim
Source:
Food control 2022 v.133 pp. 108569
ISSN:
0956-7135
Subject:
Listeria; colorimetry; detection limit; food safety; loop-mediated isothermal amplification; mushrooms; point-of-care systems; public health
Abstract:
... Since the contamination of Listeria species is considered as a serious problem in public health and food industries, a rapid, accurate, and easy-to-use detection method is highly demanded. The objective of this study is to develop a colorimetric loop-mediated isothermal amplification (cLAMP) assay using a molecular beacon for the rapid and sensitive detection of Listeria species in enoki mushroom. ...
DOI:
10.1016/j.foodcont.2021.108569

11. A review of the presence of formaldehyde in fish and seafood

Author:
B.K.K.K. Jinadasa; Christopher Elliott; G.D.T.M. Jayasinghe
Source:
Food control 2022 v.136 pp. 108882
ISSN:
0956-7135
Subject:
blood pressure; carcinogens; fish; food safety; formaldehyde; health effects assessments; humans; myocardial infarction; risk reduction; seafoods; shelf life; stroke
Abstract:
... Fish is an excellent source for high-quality protein, good fat (omega 3 and 6), vitamins (B, D), and minerals (Ca, P, Zn, I, Mg, K, etc.) and can lower blood pressure and help reduce the risk of a heart attack or stroke. The illegal addition of formaldehyde (FA) to extend the shelf life is a common problem reported in many countries and the FA is classified as a group 1 human carcinogen by the Int ...
DOI:
10.1016/j.foodcont.2022.108882

12. A simple derivatization method for simultaneous determination of four amino group-containing mushroom toxins in mushroom and urine by UPLC-MS/MS

Author:
Zhiyong Zhao; Tingting Fan; Hengchao E; Yanmei Zhang; Xiaobei Li; Xianli Yang; Enjing Tian; Ailiang Chen; Xiaoyan Zhao; Changyan Zhou
Source:
Food control 2022 v.137 pp. 108720
ISSN:
0956-7135
Subject:
chlorides; derivatization; food safety; gastric juice; liquid-liquid extraction; methylene chloride; morbidity; mortality; mushrooms; neurotoxicity; public health; soups; tandem mass spectrometry; therapeutics; ultra-performance liquid chromatography; urine
Abstract:
... Mushroom poisoning is becoming a serious food safety and public health issue due to its high morbidity and mortality in some parts of the world. Identifying mushroom toxins at an early stage of suspected intoxication is crucial for therapeutic decision making. Ibotenic acid, muscimol, 2-amino-4,5-hexadienoic acid and 2-amino-4-pentynoic acid are a group of amino group-containing mushroom toxins th ...
DOI:
10.1016/j.foodcont.2021.108720

13. A single exposure to a sublethal concentration of Origanum vulgare essential oil initiates response against food stressors and restoration of antibiotic susceptibility in Listeriamonocytogenes

Author:
Francesca Maggio; Chiara Rossi; Clemencia Chaves-López; Luca Valbonetti; Gianfranco Desideri; Antonello Paparella; Annalisa Serio
Source:
Food control 2022 v.132 pp. 108562
ISSN:
0956-7135
Subject:
Listeria monocytogenes; Origanum vulgare; antibiotic resistance; essential oils; food production; food safety; lincomycin; medicine; microarray technology; microscopy; pH; pathogens; phenotype; scanners; sodium lactate; vancomycin
Abstract:
... Understanding the bacterial behavior in response to sublethal stresses is crucial for the optimization of antimicrobial treatments, particularly in food processing. However, the data regarding the effect of sublethal concentrations of essential oils (EOs) on microbial cells are still scarce. In this study, we evaluated the response of Listeria monocytogenes ATCC 7644 to the sublethal concentration ...
DOI:
10.1016/j.foodcont.2021.108562

14. A worldwide systematic literature review for aflatoxin M1 in infant formula milk: Human health risk assessment by Monte Carlo simulation

Author:
Kiomars Sharafi; Behzad Karami Matin; Abdullah Khalid Omer; Borhan Mansouri; Hamed Soleimani; Nazir Fattahi; Houshmand Sharafi; Amir Kiani
Source:
Food control 2022 v.134 pp. 108681
ISSN:
0956-7135
Subject:
Monte Carlo method; aflatoxin M1; compliance; food safety; health effects assessments; human health; infant formulas; markets; milk; quality control; sample size; standard deviation; systematic review; uncertainty analysis
Abstract:
... Mycotoxins, predominantly aflatoxin M1 (AFM1), require better quality control in infant formula milk (IFM). This study aims to use a systematic review study to estimate the amount and health risk assessment of AFM1 of IFM for infants less than one year old in the last two decades worldwide. For this purpose, a systematic search was conducted from June 27, 2000, to April 5, 2021. Two hundred and tw ...
DOI:
10.1016/j.foodcont.2021.108681

15. Acrylamide in commercial table olives and the effect of domestic cooking

Author:
L. Duedahl-Olesen; A.S. Wilde; M.P. Dagnæs-Hansen; A. Mikkelsen; P.T. Olesen; K. Granby
Source:
Food control 2022 v.132 pp. 108515
ISSN:
0956-7135
Subject:
acrylamides; carcinogens; exposure assessment; food safety; heat; humans; markets; olives; ovens; pizza
Abstract:
... Table olive products can contribute to the nutritional intake of acrylamide; a compound classified as a probable carcinogen. For an exposure evaluation of acrylamide the analysis of market products is therefore important. However, it must be taken into account that olives are often used in heated meals e.g. pizza products, which is expected to affect the final acrylamide concentration. Here we pre ...
DOI:
10.1016/j.foodcont.2021.108515

16. Advances in microfluidic analysis of residual antibiotics in food

Author:
Yu Jin; Menghua Dou; Siqi Zhuo; Qianjin Li; Fenying Wang; Jianlin Li
Source:
Food control 2022 v.136 pp. 108885
ISSN:
0956-7135
Subject:
Raman spectroscopy; antibiotics; chemiluminescence; colorimetry; electrochemistry; fluorescence; food safety; humans; mass spectrometry; molecular imprinting; oligonucleotides
Abstract:
... Antibiotics residue in food is a big threat to human being health and life. Development of simple and fast detection techniques targeting residual antibiotics are urgently needed for food safety. Many analytical techniques have been used for the detection of antibiotic residues in food. Among these analytical techniques, microfluidic analysis gains increasing attention due to its advantages of low ...
DOI:
10.1016/j.foodcont.2022.108885

17. Allergen cross-contact control plan supporting the implementation of food allergen management (FAM) in small food businesses

Author:
Waldemar Dzwolak
Source:
Food control 2022 v.135 pp. 108777
ISSN:
0956-7135
Subject:
cross contamination; food allergens; food sanitation; hygiene; taxes
Abstract:
... Allergen cross-contamination is a significant area of food allergen management (FAM) caused by the presence of unintended allergens in food products. In this study, a list of allergen transmission vectors (ATVs) and allergen cross-contact (ACC) control measures were identified, and their prevalence was determined in 36 small food businesses (SFBs). Based on the data and using a T-shaped matrix dia ...
DOI:
10.1016/j.foodcont.2021.108777

18. Allergen quantitative risk assessment within food operations: Concepts towards development of practical guidance based on an ILSI Europe workshop

Author:
Benjamin C. Remington; Joseph Baumert; W. Marty Blom; Luca Bucchini; Neil Buck; René Crevel; Fleur De Mooij; Simon Flanagan; James Hindley; Bushra Javed; Despoina Angeliki Stavropoulou; Myrthe W. van den Dungen; Marjan van Ravenhorst; Si Wang; Michael Walker; Participants in the ILSI Europe Virtual Workshop of 29th October 2020
Source:
Food control 2022 v.138 pp. 108917
ISSN:
0956-7135
Subject:
allergens; food allergies; food industry; food production; food safety; quantitative risk assessment; risk assessors; stakeholders; supply chain; Europe
Abstract:
... Quantitative risk assessment (QRA) for allergens exists in many different forms with different requirements placed on the risk assessor depending on the question that needs to be answered. An electronic workshop held in October 2020 and comprising representatives from a wide range of food allergy and allergen stakeholder groups identified that a summary of current best in class guidance, identifie ...
DOI:
10.1016/j.foodcont.2022.108917

19. An integrated system using phenylboronic acid functionalized magnetic beads and colorimetric detection for Staphylococcus aureus

Author:
Zhengzheng Wang; Ju Liu; Guanhua Chen; Xiaoyan Feng; Mei Deng; Dan Mu; Qian Xu; Hengyi Xu
Source:
Food control 2022 v.133 pp. 108633
ISSN:
0956-7135
Subject:
Staphylococcus aureus; cell walls; color; colorimetry; detection limit; enzymes; esterification; food safety; fruit juices; lipopolysaccharides; magnetic separation; magnetism; pathogens; peptidoglycans; phenylboronic acids; spinach
Abstract:
... Staphylococcus aureus (S. aureus) is a common pathogen that can cause severe foodborne diseases. Therefore, the detection of S. aureus in food has been the focus of attention. In this study, a strategy for the detection of S. aureus using magnetic separation technology combined with colorimetry was proposed. Phenylboronic acid, as a compound that had been widely used in the identification of sugar ...
DOI:
10.1016/j.foodcont.2021.108633

20. Analysis of eggs depending on the hens' breeding systems by Raman spectroscopy

Author:
M. Kopec; H. Abramczyk
Source:
Food control 2022 v.141 pp. 109178
ISSN:
0956-7135
Subject:
Raman spectroscopy; barns; biomarkers; cages; carotenoids; food industry; food safety; profitability; public health
Abstract:
... The aim of this study is to show that Raman spectroscopy is a sensitive tool, which can be used to analyse eggs obtained in various hens' housing breeding systems. This study provided a new and simple method for testing hens’ eggs breeding systems. Raman methods have the potential to be applied by commercial inspections in the food industry for verification labels placed on eggs. The development o ...
DOI:
10.1016/j.foodcont.2022.109178

21. Analysis of knowledge, attitude, and practices (KAP) regarding food allergies in social network users in Costa Rica

Author:
Rebeca López-Calvo; Cindy Hidalgo-Víquez; Vanny Mora-Villalobos; Marcy González-Vargas; Ricardo Alvarado; Marcela Peña-Vásquez; Natalia Barboza; Mauricio Redondo-Solano
Source:
Food control 2022 v.138 pp. 109031
ISSN:
0956-7135
Subject:
cluster analysis; databases; food safety; models; questionnaires; restaurants; social networks; Costa Rica
Abstract:
... Limited information exists about food allergies in Costa Rica. The objective of this research was to apply a knowledge, attitudes, and practices (KAPs) study to establish an initial database for the country. Data were collected through an online questionnaire published in 2020 and cluster analysis was used to create groups based on responses to questions about specific areas. General scores were o ...
DOI:
10.1016/j.foodcont.2022.109031

22. Antibacterial effect of citral on yersinia enterocolitica and its mechanism

Author:
Shenmin Kang; Xuejiao Li; Zeyu Xing; Xue Liu; Xiangyang Bai; Yanpeng Yang; Du Guo; Xiaodong Xia; Chunling Zhang; Chao Shi
Source:
Food control 2022 v.135 pp. 108775
ISSN:
0956-7135
Subject:
Yersinia enterocolitica; anti-infective agents; antibacterial properties; cell membranes; citral; food safety; food supply chain; ingredients; minimum inhibitory concentration; pathogens; polyacrylamide gel electrophoresis; quantitative polymerase chain reaction; reactive oxygen species; risk; sodium; vegetable juices; virulence
Abstract:
... Yersinia enterocolitica is a pervasive pathogen associated with foodborne infections. Citral is an FDA-certified food safety ingredient derived from plants because citral has antioxidant, antibacterial and anticancer properties. This study was conducted to investigate the antibacterial activity of citral against Y. enterocolitica and its possible antimicrobial mechanism. The minimum inhibitory con ...
DOI:
10.1016/j.foodcont.2021.108775

23. Antibacterial mechanism of Protocatechuic acid against Yersinia enterocolitica and its application in pork

Author:
Mi Wu; Lu Tian; Jiapeng Fu; Sichen Liao; Hui Li; Zhongchao Gai; Guoli Gong
Source:
Food control 2022 v.133 pp. 108573
ISSN:
0956-7135
Subject:
Yersinia enterocolitica; adenosine triphosphate; amino acids; antibacterial properties; biosynthesis; cell membranes; energy metabolism; food industry; food safety; gene expression regulation; membrane permeability; metabolites; metabolomics; minimum inhibitory concentration; pH; pork; protocatechuic acid
Abstract:
... Protocatechuic acid (PCA) has adequate antibacterial activity against foodborne pathogens; however, its antibacterial mechanism has been rarely investigated. Therefore, this study attempts to elucidate the antibacterial mechanism of PCA against Yersinia enterocolitica. The corresponding results showed that PCA had a satisfactory antibacterial effect on Y. enterocolitica with a minimum inhibitory c ...
DOI:
10.1016/j.foodcont.2021.108573

24. Antibacterial mechanism of linalool against L. monocytogenes, a metabolomic study

Author:
Rongrong He; Weijun Chen; Haiming Chen; Qiuping Zhong; Hailing Zhang; Ming Zhang; Wenxue Chen
Source:
Food control 2022 v.132 pp. 108533
ISSN:
0956-7135
Subject:
Listeria monocytogenes; amino acid metabolism; bacterial contamination; carbon metabolism; cell membranes; electron transport chain; food contamination; food industry; linalool; lipid metabolism; malic acid; metabolites; metabolomics; minimum inhibitory concentration; multivariate analysis; nucleic acids; pyruvate kinase; succinate dehydrogenase (quinone)
Abstract:
... Listeria monocytogenes (L. monocytogenes) is a highly pathogenic microorganism that can cause food contamination and a series of foodborne diseases. Linalool is widely used in the food processing industry due to its excellent antibacterial properties. But its antimicrobial mechanism against L. monocytogenes has scarcely been reported based on metabolomics technology. In this study, the activity of ...
DOI:
10.1016/j.foodcont.2021.108533

25. Antibiofilm effect of nisin alone and combined with food-grade oil components (thymol and eugenol) against Listeria monocytogenes cocktail culture on food and food-contact surfaces

Author:
Md Iqbal Hossain; Md Furkanur Rahaman Mizan; Sazzad Hossen Toushik; Pantu Kumar Roy; Iqbal Kabir Jahid; Si Hong Park; Sang-Do Ha
Source:
Food control 2022 v.135 pp. 108796
ISSN:
0956-7135
Subject:
Listeria monocytogenes; antibiotic resistance; biofilm; essential oils; eugenol; food industry; food pathogens; food safety; lettuce; nisin; oils; thymol
Abstract:
... Listeria monocytogenes is a prominent foodborne pathogen with potent biofilm-forming capability, which is to be crucial for its antimicrobial resistance and persistence. Therefore, using a combination of preservative components (hurdle technology) to control biofilms is a promising strategy. The purpose of this study was to investigate the antibiofilm efficacy of nisin alone and combined with thym ...
DOI:
10.1016/j.foodcont.2021.108796

26. Antimicrobial activities of a combination of chlorine dioxide gas and heat against Xanthomonas campestris and Salmonella enterica on cabbage, chili pepper, and radish seeds

Author:
Xi Li; Woorim Yeom; Hoikyung Kim; Larry R. Beuchat; Jee-Hoon Ryu
Source:
Food control 2022 v.138 pp. 108982
ISSN:
0956-7135
Subject:
Salmonella enterica; Xanthomonas campestris; cabbage; chlorine dioxide; chlorites; death; decontamination; food safety; heat; hot peppers; hydrochloric acid; microscopy; radishes; relative humidity; seed germination
Abstract:
... We developed a short-time treatment to inactivate Xanthomonas campestris and Salmonella enterica on cabbage, chili pepper, and radish seeds by a combination of chlorine dioxide (ClO₂) gas and heat. ClO₂ gas was evaporated from a mixed solution which contained hydrochloric acid (1 N) and sodium chlorite (100,000 ppm) (ClO₂ solution). To produce ClO₂ gas (3,000 ppm) in an 1.8 L airtight container, a ...
DOI:
10.1016/j.foodcont.2022.108982

27. Antimicrobial activities of virgin olive oils in vitro and on lettuce from pathogen-inoculated commercial quick salad bags

Author:
Francesco Fancello; Chiara Multineddu; Mario Santona; Maria Giovanna Molinu; Giacomo Zara; Sandro Dettori; Pierfrancesco Deiana; Severino Zara
Source:
Food control 2022 v.133 pp. 108657
ISSN:
0956-7135
Subject:
Candida albicans; Escherichia coli; Listeria monocytogenes; Mediterranean diet; Salmonella bongori; Staphylococcus aureus; anti-infective agents; antibacterial properties; antioxidants; food safety; inoculum; leaves; lettuce; olives; polyphenols; salads; virgin olive oil; yeasts; Italy; Sardinia
Abstract:
... Virgin olive oil (VOO) provides an important source of healthy compounds. Its high concentrations of monounsaturated fatty acids and phenolic compounds contribute toward its nutritional, antioxidant, and antimicrobial properties. VOO is used in the preparation of many dishes worldwide and forms a staple of the Mediterranean diet; however, the antimicrobial activity of VOO in food matrices has been ...
DOI:
10.1016/j.foodcont.2021.108657

28. Antimicrobial activity of oregano essential oil and resveratrol emulsions co-encapsulated by sodium caseinate with polysaccharides

Author:
Yana Ai; Fang Fang; Lingna Zhang; Hongmei Liao
Source:
Food control 2022 v.137 pp. 108925
ISSN:
0956-7135
Subject:
Saccharomyces cerevisiae; Staphylococcus aureus; antimicrobial properties; cabbage; encapsulation; food safety; gum arabic; hydrophobicity; inulin; oregano oil; polyphenols; resveratrol; sodium caseinate; storage temperature; volatilization
Abstract:
... Plant essential oils and polyphenol are promising antimicrobial agents, though their undesirable physical stability, volatilization, and hydrophobic property followed with unfavorable antimicrobial activity limited application in foods. In this study, oregano essential oil (OEO)-resveratrol (Res) emulsions were prepared using 0.25% sodium caseinate (SC) with and without 2.0% inulin/gum Arabic (GA) ...
DOI:
10.1016/j.foodcont.2022.108925

29. Antimicrobial and antioxidant effect of lyophilized Fucus spiralis addition on gelatin film during refrigerated storage of mackerel

Author:
Marcos Trigo; Pedro Nozal; José M. Miranda; Santiago P. Aubourg; Jorge Barros-Velázquez
Source:
Food control 2022 v.131 pp. 108416
ISSN:
0956-7135
Subject:
Fucus spiralis; Lewis bases; Scomber scombrus; antioxidant activity; cold storage; fluorescence; food safety; free fatty acids; freeze drying; gelatin; hydrolysis; lipid peroxidation; lipids; mackerel; macroalgae; microbial activity; muscles; proteolysis; psychrotrophic bacteria; storage time
Abstract:
... Lyophilized alga Fucus spiralis powder was incorporated into a gelatin-based film and employed as a packaging system for mackerel (Scomber scombrus) muscle portions throughout a 9-day refrigerated storage period at 4 °C. In global terms, a progressive loss of quality could be observed in fish muscle with increasing storage time. Comparisons between batches allowed us to conclude an inhibitory effe ...
DOI:
10.1016/j.foodcont.2021.108416

30. Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated review

Author:
Leonardo do Prado-Silva; Guilherme T.P. Brancini; Gilberto Ú.L. Braga; Xinyu Liao; Tian Ding; Anderson S. Sant’Ana
Source:
Food control 2022 v.132 pp. 108527
ISSN:
0956-7135
Subject:
antibiotic resistance; cell death; food industry; food matrix; food production; food safety; food spoilage; fruits; geometry; light; meat; mechanism of action; milk; oxygen; photosensitizing agents; reactive oxygen species; risk; spoilage; viability
Abstract:
... Antimicrobial photodynamic treatment (aPDT) is a light-based method developed for the inactivation of microorganisms. With the emergence of antifungal- and antibiotic-resistant microorganisms, aPDT has been suggested as a promising microbial control strategy. The treatment is based on a combination of visible light, a photosensitizer (PS), and molecular oxygen. Illuminating the PS with adequate li ...
DOI:
10.1016/j.foodcont.2021.108527

31. Application of essential oils in meat packaging: A systemic review of recent literature

Author:
Slim Smaoui; Hajer Ben Hlima; Loleny Tavares; Karim Ennouri; Olfa Ben Braiek; Lotfi Mellouli; Slim Abdelkafi; Amin Mousavi Khaneghah
Source:
Food control 2022 v.132 pp. 108566
ISSN:
0956-7135
Subject:
antibacterial properties; antioxidants; biopolymers; economic impact; essential oils; food industry; food safety; lipids; livestock and meat industry; meat; meat quality; oxidation; shelf life; spoilage; wastes
Abstract:
... During preparation, processing, and distribution, the spoilage of meat products has been causing a negative economic impact in the meat industries. In addition, lipid/protein oxidation and deterioration resulting from microorganisms' development are other concerns verified during the storage of meat and meat derivatives. In this sense, the meat industry has designed biopolymers-based materials con ...
DOI:
10.1016/j.foodcont.2021.108566

32. Application of saponins extract from food byproducts for the removal of pesticide residues in fruits and vegetables

Author:
Wei-Han Hsu; Sheng-Yi Chen; Jia-Hong Lin; Gow-Chin Yen
Source:
Food control 2022 v.136 pp. 108877
ISSN:
0956-7135
Subject:
aeration; chronic exposure; detergents; food safety; industry; oilseed cakes; pesticides; saponins; soybeans; tap water
Abstract:
... Vegetables and fruits may contain pesticides, leading to several health complications after long-term exposure. The food byproducts of soybean and camellia seed cake contain abundant saponins but are poorly utilized. This study aimed to investigate the capacity of soybean byproduct-extracted saponins (SBE) and camellia seed cake-extracted saponins (CSE) to remove pesticide residues in fruits and v ...
DOI:
10.1016/j.foodcont.2022.108877

33. Aptamer-engineered nanomaterials to aid in mycotoxin determination

Author:
Ying Xiong; Wang Li; Qian Wen; Dong Xu; Jiali Ren; Qinlu Lin
Source:
Food control 2022 v.135 pp. 108661
ISSN:
0956-7135
Subject:
food contamination; mycotoxins; oligonucleotides; public health; risk
Abstract:
... Mycotoxin prevalence in food is a global public health issue, that could impose severe economic burdens. To prevent risk of exposure to mycotoxins, it is of great importance to develop selective, sensitive, and reliable methods to monitor mycotoxin levels in food samples. Recent advances in nanotechnology have produced many nanomaterials with unique physical features and extensive effort has been ...
DOI:
10.1016/j.foodcont.2021.108661

34. Assessing knowledge and skills retention of junior high school students on food safety lessons using modified Kirkpatrick's model

Author:
Mark Raguindin Limon
Source:
Food control 2022 v.135 pp. 108814
ISSN:
0956-7135
Subject:
curriculum; descriptive statistics; food safety education; models
Abstract:
... All junior high school (JHS) students are consumers of food, and as consumers, they have a role in preventing foodborne diseases (FBD) by properly preparing and handling of food. However, food safety is not integrated in the Philippine curriculum. Due to this gap, this study validated food safety lessons (FSLs) and determined if these educational materials enhanced retention of knowledge and skill ...
DOI:
10.1016/j.foodcont.2022.108814

35. Assessment of food integrity culture in food businesses through method triangulation

Author:
Waeel Salih Alrobaish; Liesbeth Jacxsens; Pauline Spagnoli; Peter Vlerick
Source:
Food control 2022 v.141 pp. 109168
ISSN:
0956-7135
Subject:
climate; diagnostic techniques; food fraud; food safety; humans; meat; supply chain
Abstract:
... Current food safety technological solutions and management systems need to be complemented with more-comprehensive food integrity tools and strategies to address, control and prevent food fraud throughout the global supply chain. In this paper, the novel construct of food integrity culture is introduced. Its definition is presented and its operationalization was investigated and tested through met ...
DOI:
10.1016/j.foodcont.2022.109168

36. Authentication of carnaroli rice by HRM analysis targeting nucleotide polymorphisms in the Alk and Waxy genes

Author:
Liliana Grazina; Joana Costa; Joana S. Amaral; Cristiano Garino; Marco Arlorio; I. Mafra
Source:
Food control 2022 v.135 pp. 108829
ISSN:
0956-7135
Subject:
adulterated products; cost effectiveness; exons; food safety; introns; rice
Abstract:
... Carnaroli is a high quality and priced variety, being considered as one of the finest Italian rice varieties due to its sensorial and rheological properties and, thus being a potential adulteration target. The present work aimed at exploiting polymorphisms in the Alk (A/G and GC/TT in exon 8) and Waxy ((CT)n and G/T in intron 1) genes by HRM analysis to differentiate Carnaroli rice from closely re ...
DOI:
10.1016/j.foodcont.2022.108829

37. Automated food safety early warning system in the dairy supply chain using machine learning

Author:
Ningjing Liu; Yamine Bouzembrak; Leonieke M. van den Bulk; Anand Gavai; Lukas J. van den Heuvel; Hans J.P. Marvin
Source:
Food control 2022 v.136 pp. 108872
ISSN:
0956-7135
Subject:
Bayesian theory; automation; food safety; food supply chain; income; milk; milk prices; raw milk; risk; Italy; Netherlands; United Kingdom
Abstract:
... Traditionally, early warning systems for food safety are based on monitoring targeted food safety hazards. Optimal early warning systems, however, should identify signals that precede the development of a food safety risk. Moreover, such signals could be identified in factors from domains adjacent to the food supply chain, so-called drivers of change and other indicators. In this study, we show fo ...
DOI:
10.1016/j.foodcont.2022.108872

38. Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations

Author:
Elio López-García; Antonio Benítez-Cabello; Francisco Rodríguez-Gómez; Verónica Romero-Gil; Antonio Garrido-Fernández; Rufino Jiménez-Díaz; Francisco Noé Arroyo-López
Source:
Food control 2022 v.137 pp. 108969
ISSN:
0956-7135
Subject:
Aerococcus; Alkalibacterium; Catenococcus; Ferrimonas; Marinilactibacillus; Salinivibrio; Vibrio; biodiversity; biofilm; ecosystems; fermentation; food safety; fruits; lactic acid; olives; spoilage
Abstract:
... In this work, metataxonomic-compositional data analysis was applied to study the influence of inoculation, type of ecosystem (brine or fruit), and time of fermentation (0, 24, and 83 days) on the bacterial composition dynamic during industrial Manzanilla Spanish-style green table olive fermentations. Differences in the physicochemical and microbiological characteristics between inoculated and spon ...
DOI:
10.1016/j.foodcont.2022.108969

39. Biocontrol potential of a newly isolated Streptomyces sp. HSL-9B from mangrove forest on postharvest anthracnose of mango fruit caused by Colletotrichum gloeosporioides

Author:
Dengbo Zhou; Tao Jing; Yufeng Chen; Tianyan Yun; Dengfeng Qi; Xiaoping Zang; Miaoyi Zhang; Yongzan Wei; Kai Li; Yankun Zhao; Wei Wang; Jianghui Xie
Source:
Food control 2022 v.135 pp. 108836
ISSN:
0956-7135
Subject:
Glomerella cingulata; Streptomyces malaysiensis; antagonism; anthracnose; biological control; biosynthesis; disease severity; food safety; fruits; gas chromatography-mass spectrometry; mangoes; mangrove forests; mycelium; pathogens; phenotype; postharvest diseases; secondary metabolites; spore germination; sugars; ultrastructure
Abstract:
... Mango is an important tropical fruit in the world. Mango anthracnose is one of the most severe postharvest diseases caused by Colletotrichum gloeosporioides. Biocontrol by actinomycetes is considered as a promising strategy. Here, 67 actinomycetes were isolated from mangrove forest soils. A strain labelled with HSL-9B showed 63.21% of the inhibition ratio against C. gloeosporioides and broad-spect ...
DOI:
10.1016/j.foodcont.2022.108836

40. Biological activity of biopolymer edible furcellaran-chitosan coatings enhanced with bioactive peptides

Author:
Piotr Kulawik; Ewelina Jamróz; Magdalena Janik; Joanna Tkaczewska; Paweł Krzyściak; Magdalena Skóra; Paulina Guzik; Vedran Milosavljević; Wondyfraw Tadele
Source:
Food control 2022 v.137 pp. 108933
ISSN:
0956-7135
Subject:
Aspergillus flavus; antimicrobial peptides; antimicrobial properties; biopolymers; chitosan; cold storage; food safety; ham; melittin; microbiological quality; minimum inhibitory concentration; perishable foods; shelf life
Abstract:
... The aim of the study was to develop novel antimicrobial coatings which could be used for extending the microbiological quality of perishable food products. Seven different antimicrobial peptides (Lfcinβ, PLGG, MBP-1, LL-37, Cys-LL-37, RW4 and melittin) have been investigated as possible agents for implementation into the previously developed chitosan/furcellaran (CHIT/FUR) coatings. The study incl ...
DOI:
10.1016/j.foodcont.2022.108933

41. Challenges of Lactobacillus fermentation in combination with acoustic screening for deoxynivalenol and deoxynivalenol conjugates reduction in contaminated wheat - based products

Author:
Karolina Trakselyte-Rupsiene; Grazina Juodeikiene; Elizabet Janić Hajnal; Vadims Bartkevics; Iveta Pugajeva; Dovile Klupsaite; Darius Cernauskas; Vita Lele; Daiva Zadeike; Elena Bartkiene
Source:
Food control 2022 v.134 pp. 108699
ISSN:
0956-7135
Subject:
15-acetyldeoxynivalenol; 3-acetyldeoxynivalenol; Fusarium; acoustics; biodegradation; biological treatment; deoxynivalenol; fermentation; food safety; proteolysis; wheat
Abstract:
... This study was dedicated to apply biological treatment using Lactobacillus (LAB) fermentation separately or in combination with an acoustic screening method for the prevention of mycotoxins in Fusarium spp. contaminated wheat-based products. Wheat samples of different contamination were treated separately using antimicrobial LAB strains (L. casei, L. plantarum, L. paracasei, and L. uvarum) and the ...
DOI:
10.1016/j.foodcont.2021.108699

42. Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace

Author:
Huaxin Du; Xuping Wang; Huaigu Yang; Fan Zhu; Daobang Tang; Jingrong Cheng; Xueming Liu
Source:
Food control 2022 v.132 pp. 108554
ISSN:
0956-7135
Subject:
anthocyanins; antioxidant activity; catechin; catechol; cold storage; food safety; free radicals; ingredients; mulberries; nutritive value; pomace; quercetin; quercitrin; resveratrol; rutin; yogurt
Abstract:
... The purpose of this study was to investigate the changes in the main phenolic compounds and in vitro antioxidant activity of functional flavored yogurt supplemented with mulberry pomace (MP) during cold storage. Three anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside and pelargonidin-3-O-glucoside) and six non-anthocyanin monomeric phenolics (resveratrol, catechol, catechin, rutin, que ...
DOI:
10.1016/j.foodcont.2021.108554

43. Characterization and application of bacteriophages for the biocontrol of Shiga-toxin producing Escherichia coli in Romaine lettuce

Author:
Yu Tong Lu; Yvonne Ma; Catherine W.Y. Wong; Siyun Wang
Source:
Food control 2022 v.140 pp. 109109
ISSN:
0956-7135
Subject:
Escherichia coli O157; Shiga toxin; bacteriophages; biological control; culture media; food industry; food safety; fresh produce; integrases; latent period; liquids; pH; phylogeny; risk; romaine lettuce; transmission electron microscopy; virulence
Abstract:
... Shiga-toxin-producing Escherichia coli (STEC) have been implicated with numerous outbreaks associated with contaminated fresh produce. Bacteriophages (phages) are viruses that specifically target and utilize bacterial hosts for replication. Although phage products for biocontrol are currently available, the risk of potential bacterial resistance mandates further characterization of new strains for ...
DOI:
10.1016/j.foodcont.2022.109109

44. Characterization of N,O-heterocycles in green tea during the drying process and unraveling the formation mechanism

Author:
Yanqin Yang; Jialing Xie; Jiayu Chen; Yuliang Deng; Shuai Shen; Jinjie Hua; Jinjin Wang; Jiayi Zhu; Haibo Yuan; Yongwen Jiang
Source:
Food control 2022 v.139 pp. 109079
ISSN:
0956-7135
Subject:
carbon; flavor; food safety; furfural; green tea; headspace analysis; odors; proline; solid phase microextraction
Abstract:
... N,O-Heterocycles play an important role in the characteristic flavor of green tea owing to their strong odors and low odor thresholds. In this study, a rapid and sensitive method was developed to determine seven N,O-heterocycles in green tea by using headspace solid-phase microextraction Arrow (HS-SPME-Arrow) coupled with gas chromatography-triple quadrupole-tandem mass spectrometry. The HS-SPME-A ...
DOI:
10.1016/j.foodcont.2022.109079

45. Characterization of high value Italian chickpeas (Cicer arietinum L.) by means of ICP-OES multi-elemental analysis coupled with chemometrics

Author:
Francesca Di Donato; Francesco Squeo; Alessandra Biancolillo; Leucio Rossi; Angelo Antonio D'Archivio
Source:
Food control 2022 v.131 pp. 108451
ISSN:
0956-7135
Subject:
Cicer arietinum; analysis of variance; atomic absorption spectrometry; chemometrics; chickpeas; discriminant analysis; food safety; prediction; Italy
Abstract:
... Sixty samples of chickpea (Cicer arietinum L.) harvested in the Italian territories of Cicerale (Campania), Valentano (Lazio) and Navelli (Abruzzo) in 2019 were characterized by determination of the content of ten elements (Ca, K, P, Mg, Mo, Cu, Fe, Mn, Zn and Sr) with Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). Classification of the samples was performed using both discrim ...
DOI:
10.1016/j.foodcont.2021.108451

46. Characterizing and alleviating the browning of Choerospondias axillaris fruit cake during drying

Author:
Dantong Li; Ruochen Chen; Jiyan Liu; Chengmei Liu; Lizhen Deng; Jun Chen
Source:
Food control 2022 v.132 pp. 108522
ISSN:
0956-7135
Subject:
Maillard reaction; air; ascorbic acid; cakes; color; ferulic acid; food safety; fruits; hydroxymethylfurfural; phytic acid; sodium bisulfite
Abstract:
... Non-enzymatic browning (NEB) is the major quality deterioration of Choerospondias axillaris fruit cake (CAFC) occurred during drying. The evolution of NEB, 5-Hydroxymethyl furfural (5-HMF), total phenols and ascorbic acid contents of CAFCs during hot air drying at various temperatures (50, 60, 70, 80 and 90 °C) were studied, and the anti-browning agents for inhibiting NEB were evaluated. The resul ...
DOI:
10.1016/j.foodcont.2021.108522

47. Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes

Author:
Qingyang Wang; Ramendra K. Pal; Hao-Wei Yen; Siddhant P. Naik; Mark K. Orzeszko; Aaron Mazzeo; Deepti Salvi
Source:
Food control 2022 v.137 pp. 108915
ISSN:
0956-7135
Subject:
Escherichia coli; Listeria innocua; cold; decontamination; electric potential difference; food safety; fresh produce; leaves; nitrogen; oxygen; ozone; paper; sanitation; spinach; tomatoes
Abstract:
... Two types of cold plasma generating paper-based electrodes (CPPE) made with flexible metallized paper were developed to decontaminate fresh produce. As opposed to conventional rigid volume dielectric barrier discharge electrodes currently used for in-package plasma generation for which voltage increases as a function of thickness, two flexible CPPE configurations based on surface dielectric barrie ...
DOI:
10.1016/j.foodcont.2022.108915

48. Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils

Author:
Ramón Aparicio-Ruiz; Clemente Ortiz Romero; Enrico Casadei; Diego L. García-González; Maurizio Servili; Roberto Selvaggini; Florence Lacoste; Julien Escobessa; Stefania Vichi; Beatriz Quintanilla-Casas; Pierre-Alain Golay; Paolo Lucci; Erica Moret; Enrico Valli; Alessandra Bendini; Tullia Gallina Toschi
Source:
Food control 2022 v.135 pp. 108756
ISSN:
0956-7135
Subject:
acetates; acetic acid; calibration; food safety; odors; olives; sensory evaluation; standard deviation; virgin olive oil
Abstract:
... The requirement for developing an instrumental method for analysis of volatile compounds responsible for the aroma that supports the work of the sensory panel test of virgin olive oils is a matter of great importance. In this paper, five laboratories participated in a collaborative study within the EU H2020 OLEUM project to develop a peer interlaboratory study of a harmonized SPME-GC-MS method for ...
DOI:
10.1016/j.foodcont.2021.108756

49. Combined effects of prior plasma-activated water soaking and whey protein isolate-ginger extract coating on the cold storage stability of Asian sea bass (Lates calcarifer) steak

Author:
Manat Chaijan; Sirinet Chaijan; Atikorn Panya; Mudtorlep Nisoa; Ling-Zhi Cheong; Worawan Panpipat
Source:
Food control 2022 v.135 pp. 108787
ISSN:
0956-7135
Subject:
Lates calcarifer; Pseudomonas; cold storage; discoloration; drip loss; food safety; ginger; lipids; myoglobin; off flavors; plate count; ready-to-cook foods; shelf life; steaks; trimethylamine; whey protein
Abstract:
... The combination of prior plasma-activated water soaking (PS) before whey protein isolate-crude ginger extract coating (WC) on the cold storage stability (4 °C) of Asian sea bass steaks (ASBS) was first investigated in the present study. The total viable count of control, WC, PS, and PS + WC exceeded the acceptable limit on Days 8, 15, 25, and 30 of storage, respectively. Throughout storage, all th ...
DOI:
10.1016/j.foodcont.2021.108787

50. Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product

Author:
Yunxia Li; Changyu Zhou; Jun He; Zhen Wu; Yangying Sun; Daodong Pan; Hongwei Tian; Qiang Xia
Source:
Food control 2022 v.136 pp. 108889
ISSN:
0956-7135
Subject:
Psychrobacter; Weissella; air; bacterial communities; cold storage; ducks; ecological succession; food safety; irradiation; lipid peroxidation; multivariate analysis; putrescine; shelf life; spoilage; total volatile basic nitrogen
Abstract:
... The combined effects of electron-beam (e-beam) irradiation and modified atmosphere packaging (MAP) on the physicochemical and quality characteristics of sauced duck were evaluated, with particular focus on the correlation between physicochemical parameters and spoilage bacterial community under different treatment conditions. The effects of irradiation doses (0–6 kGy) and gas composition were firs ...
DOI:
10.1016/j.foodcont.2022.108889