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You searched for: Journal Journal of food safety Remove constraint Journal: Journal of food safety Publication Year 2017 Remove constraint Publication Year: 2017 Source 2017 v.37 no.4 Remove constraint Source: 2017 v.37 no.4
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1. Acid resistance and acid adaptation responses of foodborne Escherichia coli isolates

Author:
Park, Jong‐Su; Kim, Ji‐Eun; Kim, Keun‐Sung
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Escherichia coli; acid tolerance; arginine; citric acid; food industry; foods; genes; glutamic acid; hydrochloric acid; lactic acid; lysine; pH; survival rate
Abstract:
... Escherichia coli possesses four phenotypically distinct systems of acid resistance (AR). AR is an important characteristic of E. coli, enabling the organism to survive acidic environments. In this study, a wild‐type E. coli strain, K12, and two foodborne E. coli isolates were tested for AR. AR systems 2, 3, and 4 required the presence of glutamate, arginine, or lysine, respectively, during acid ch ...
DOI:
10.1111/jfs.12352

2. Activity of paracin C from lactic acid bacteria against Alicyclobacillus in apple juice: Application of a novelty bacteriocin

Author:
Pei, Jinjin; Yue, Tianli; Yuan, Yahong; Dai, Lu
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Alicyclobacillus acidoterrestris; Lactobacillus paracasei; absorption; apple juice; bacteriocins; electron microscopy; endospores; germination; heat tolerance; industry; lactic acid bacteria; pH; pasteurization; polysorbates; preservatives; sodium chloride; temperature
Abstract:
... One of the common bacteria to cause spoiling of fruit juices, is Alicyclobacillus acidoterrestris. Control of A. acidoterrestris in apple juice by paracin C, a bacteriocin produced by Lactobacillus paracasei CICC 20241, has been described in the present work. The spectrum of paracin C activity was investigated which resulted in identification of seventeen strains of A. acidoterrestris as sensitive ...
DOI:
10.1111/jfs.12350

3. Antimicrobial activity of metal cation‐exchanged zeolites and their evaluation on injection‐molded pieces of bio‐based high‐density polyethylene

Author:
Torres‐Giner, Sergio; Torres, Ana; Ferrándiz, Marcela; Fombuena, Vicent; Balart, Rafael
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
aluminum; antimicrobial properties; bacteria; biocides; copper; cutting boards; decontamination; elemental composition; extrusion; food industry; food storage; fungi; hardness; hygiene; injection molding; ions; packaging; polyethylene; silicon; silver; zeolites; zinc
Abstract:
... In this study, three different natural types of unmodified zeolite (chabazite, mordenite, and faujasite) were initially characterized for their morphology, elemental composition, and antimicrobial activity against foodborne bacteria and fungi. The chabazite‐type zeolite was selected due to its optimal morphology and lowest silicon to aluminum ratio (Si/Al). This was then solution exchanged with di ...
DOI:
10.1111/jfs.12348

4. Antimicrobial efficacy of curcumin nanoparticles against Listeria monocytogenes is mediated by surface charge

Author:
No, Da Som; Algburi, Ammar; Huynh, Phong; Moret, Aubry; Ringard, Marion; Comito, Nicole; Drider, Djamel; Takhistov, Paul; Chikindas, Michael L.
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Curcuma longa; Listeria monocytogenes; antimicrobial properties; bromides; cetyltrimethylammonium bromide; curcumin; deformation; drugs; electrical charges; food pathogens; hydrophobicity; nanoparticles; polysorbates; surfactants; turmeric
Abstract:
... Curcumin, a hydrophobic phenolic compound isolated from tumeric (Curcuma longa), has gained a great attention due to its health benefits and antimicrobial effects. In this study, curcumin nanoparticles (CNPs) were formulated via acusto‐plastic deformation technique, with three differently surface‐charged surfactants‐sodium dodecylsulfate, Tween 20 and cetrimonium bromide (CTAB). The fabricated CNP ...
DOI:
10.1111/jfs.12353

5. Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

Author:
Caetano, Karine dos Santos; Hessel, Claudia Titze; Tondo, Eduardo Cesar; Flôres, Simone Hickmann; Cladera‐Olivera, Florencia
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
2,2-diphenyl-1-picrylhydrazyl; Salmonella; additives; antimicrobial properties; antioxidant activity; antioxidants; beef quality; cassava starch; cheeses; coliform bacteria; color; essential oils; ground beef; meat cuts; microbiological quality; oils; oregano; pH; packaging; permeability; pumpkins; solubility; water vapor
Abstract:
... An antimicrobial and antioxidant film based on cassava starch incorporated with oregano essential oil (2% w/v) and pumpkin residue extract (3% w/v) was developed for application onto ground beef. A control film (without additives) was used for comparison. The film's physical, barrier, antioxidant (DPPH), and antimicrobial properties were analyzed. The addition of oil does not contribute to reducin ...
DOI:
10.1111/jfs.12355

6. Behavior of thirteen foodborne bacteria on whole Hass avocado and potential of roselle calyx extracts as alternative disinfectant agents of avocado

Author:
Gómez‐Aldapa, Carlos A.; Refugio Torres‐Viela, Ma.; Amaya‐Acosta, Mariel A.; Rangel‐Vargas, Esmeralda; Villaruel‐López, Angélica; Castro‐Rosas, Javier
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Escherichia coli O157; Hibiscus sabdariffa; Listeria monocytogenes; Salmonella Typhimurium; Shigella flexneri; Staphylococcus aureus; Vibrio cholerae O1; acetic acid; acetone; antibacterial properties; avocados; bacteria; calyx; disinfectants; disinfection; enteroinvasive Escherichia coli; enteropathogenic Escherichia coli; enterotoxigenic Escherichia coli; ethyl acetate; foodborne illness; fruits; methanol; restaurants; silver; sodium hypochlorite; vegetables; Mexico
Abstract:
... The behavior of thirteen foodborne bacteria onto whole Hass avocado and the antibacterial effect of Hibiscus sabdariffa calyx extracts, sodium hypochlorite, acetic acid, and colloidal silver against foodborne bacteria on contaminated avocado were investigated. Avocados were inoculated with foodborne bacteria: Listeria monocytogenes, Shigella flexneri, Staphylococcus aureus, Salmonella Typhimurium, ...
DOI:
10.1111/jfs.12351

7. Campylobacter multi‐locus sequence types and antimicrobial susceptibility of broiler cecal isolates: A two year study of 143 commercial flocks

Author:
Ladely, Scott R.; Berrang, Mark. E.; Meinersmann, Richard J.; Cox, Nelson A.
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Campylobacter jejuni; antibiotic resistance; azithromycin; cecum; ciprofloxacin; clindamycin; flocks; florfenicol; genetic variation; gentamicin; multilocus sequence typing; nalidixic acid
Abstract:
... The objective of this study was to assess genetic diversity and antimicrobial susceptibility of Campylobacter jejuni and coli from broiler ceca. Ceca from one broiler were collected from a commercial processing plant, once or twice weekly for 2 years (n = 143). Campylobacter were cultured from the cecal contents and analyzed by whole genome sequencing, multi‐locus sequence typing (MLST) and antimi ...
DOI:
10.1111/jfs.12366

8. Characterization of moaC and a nontarget gene fragments of food‐borne pathogen Alcaligenes sp. JG3 using degenerate colony and arbitrary PCRs

Author:
Ethica, Stalis Norma; Semiarti, Endang; Widada, Jaka; Oedjijono, Oedjijono; Joko Raharjo, Tri
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Alcaligenes faecalis; DNA; Gram-negative bacteria; Pseudomonas stutzeri; Zea mays; amino acids; antibiotics; biosynthesis; carboxylic ester hydrolases; food pathogens; food waste; genes; glycerol; molybdenum; pathogenesis; polymerase chain reaction; public health; water pollution
Abstract:
... Alcaligenes faecalis, is an opportunistic, pathogenic, Gram‐negative, food‐borne bacterium appearing to be of public health importance due to its resistance to common antibiotics and frequent involvement in nosocomial infections and water contamination. Yet, the Betaproteobacterium showed potential benefit in fat degradation of food waste. It is suggested that pterin‐based Molybdenum cofactor (Moc ...
DOI:
10.1111/jfs.12345

9. Combined effect of aerosolized malic acid and UV‐C for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh‐cut lettuce

Author:
Seong, Ji‐Yeong; Kwon, Ki‐Hyun; Oh, Se‐Wook
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Escherichia coli O157; Listeria monocytogenes; Salmonella Typhimurium; antimicrobial properties; food pathogens; fresh-cut produce; lettuce; malic acid; methodology; ultraviolet radiation
Abstract:
... This study was conducted to investigate the effects of aerosolized malic acid and ultraviolet light (UV‐C) for inhibiting the growth of foodborne pathogens, Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes, on fresh‐cut lettuce. The antimicrobial effects of aerosolized 2% malic acid and UV‐C, alone or in combination, were tested. Ten grams of lettuce were inoculated wit ...
DOI:
10.1111/jfs.12359

10. Combined SNPs and miRNAs technologies for beef traceability

Author:
Wu, Qiayu; Zhou, Guanghong; Yang, Sasa; Xu, Xinglian; Li, Chunbao
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
beef; beef cattle; biomarkers; genotyping; heterozygosity; high-throughput nucleotide sequencing; loci; microRNA; probability; reverse transcriptase polymerase chain reaction; single nucleotide polymorphism; traceability; China
Abstract:
... The independent and highly heterozygous single nucleotide polymorphisms (SNPs) have been shown suitable for meat traceability. The microRNAs (miRNAs) that were differently expressed among regions could be used for meat origin traceability. In the present study, ten SNPs from 148 Chinese beef cattle were screened by HRM. The results showed that these SNPs were all suitable for beef traceability wit ...
DOI:
10.1111/jfs.12360

11. Control of Listeria monocytogenes contamination in fresh beef by using lactococcin BZ

Author:
Yildirim, Zeliha; Yerlikaya, Sabire; Öncül, Nilgün
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Lactococcus lactis; Listeria monocytogenes; adsorption; antibacterial properties; beef; inoculum; livestock and meat industry; preservatives
Abstract:
... The aim of this study was to investigate the inhibitory effect of lactococcin BZ produced by Lactococcus lactis spp. lactis BZ against Listeria monocytogenes in raw beef. Lactococcin BZ depending on concentration (400–3,200 AU/ml) reduced the counts of L. monocytogenes attached to meat surface (from 4.71 log CFU/g to undetectable level, and from 7.92 to 3.64 log CFU/g) in 5 min. When meat samples ...
DOI:
10.1111/jfs.12356

12. Development and application of the loop‐mediated isothermal amplification assay for rapid detection of enterotoxigenic Clostridium perfringens in food

Author:
Hong, Joonbae
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Clostridium perfringens; DNA; bioassays; boiling; cost effectiveness; food contamination; foods; genes; loop-mediated isothermal amplification; magnetism; rapid methods; sodium hydroxide
Abstract:
... A loop‐mediated isothermal amplification (LAMP) method for rapid detection of enterotoxigenic Clostridium perfringens in food is developed and evaluated in this study. Six primers were designed to recognize the cpa gene of C. perfringens. A panel of 45 bacterial strains, including 15 C. perfringens and 30 other strains, were included in this study to evaluate and optimize the LAMP assay. The speci ...
DOI:
10.1111/jfs.12362

13. Effects of combined pulsed electric fields and mild temperature pasteurization on microbial inactivation and physicochemical properties of cloudy red apple juice (Malus pumila Niedzwetzkyana (Dieck))

Author:
Katiyo, Wendy; Yang, Ruijin; Zhao, Wei
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Escherichia coli; Food and Drug Administration Food Code; Malus pumila; Saccharomyces cerevisiae; Salmonella Enteritidis; anthocyanins; apple juice; apples; consumer demand; cultivars; electric field; fruits; heat; industrial applications; juice industry; pH; particle size; pasteurization; product development; pulsed electric fields; temperature; titratable acidity; total soluble solids
Abstract:
... The influence of combined pulsed electric fields (PEF) and mild temperature on the inactivation of Escherichia coli, Salmonella enteritidis, and Saccharomyces cerevisiae suspended in a novel cloudy red apple juice (Malus pumila Niedzwetzkyana (Dieck)) was investigated to define treatment conditions that meet the U.S. Food and Drug Administration (FDA) regulation for fruit juice pasteurization. The ...
DOI:
10.1111/jfs.12369

14. Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout

Author:
Oğuzhan Yıldız, Pınar; Yangılar, Filiz
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Matricaria chamomilla; Oncorhynchus mykiss; Pseudomonas; Zingiber officinale; antimicrobial properties; byproducts; chamomile; cheesemaking; coatings; essential oils; fish; fish fillets; ginger; industry; lactic acid bacteria; microbial growth; odors; oils; oxygen; pH; peroxide value; psychrotrophic bacteria; raw fish; shelf life; storage time; taste; thiobarbituric acid; thiobarbituric acid-reactive substances; total volatile basic nitrogen; whey protein isolate
Abstract:
... The present study aimed to investigate the effect of whey protein isolate (WPI) coating enriched with essential oils (ginger and chamomile) on rainbow trout fillets during storage at 4°C. Samples were analyzed at 0, 3, 6, 9, 12, and 15 days for microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Pseudomonas), chemical analyses (pH, thiobarbituric acid ...
DOI:
10.1111/jfs.12341

15. Ethnic food consumption: Habits and risk perception in Italy

Author:
Mascarello, Giulia; Pinto, Anna; Marcolin, Silvia; Crovato, Stefania; Ravarotto, Licia
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
children; cities; eating habits; food consumption; food safety; ingredients; islands; motivation; public health; restaurants; risk factors; risk perception; takeout foods; women; Italy
Abstract:
... This study aims to provide an overview of the consumption of ethnic food in Italy and to analyze the perception of risk associated with this kind of food. A sample of 1,317 Italian consumers was surveyed. The consumption of ethnic food products is growing. Such food items are consumed at restaurants and as take‐out food and are purchased and cooked at home. Ethnic food consumers are mainly women, ...
DOI:
10.1111/jfs.12361

16. Evaluation of fungal microflora for aflatoxin producing possibility in novel quality Meju fermented with single and/or multiple additions of Nelumbo nucifera, Ginkgo biloba, and Allium sativum extracts

Author:
Shukla, Shruti; Park, Juyeon; Park, Jung Hyun; Kim, Min Kyeong; Park, Sangje; Dubey, Akanksha; Jeon, Junhyun; Khang, Yongho; Kim, Myunghee
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Agaricaceae; Allium sativum; Aspergillus; DNA; Eurotium; Ginkgo biloba; Mucor; Nelumbo nucifera; Paecilomyces; Penicillium chrysogenum; aflatoxin B1; fermentation; fermented foods; fungi; garlic; leaves; medicinal plants; nucleotide sequences; ochratoxins; pathogens; plant extracts; sequence analysis; starter cultures; Korean Peninsula
Abstract:
... This study was aimed to evaluate the fungal microflora in Meju samples fermented using single and/or multiple additions of ethanolic extracts from plants, including Nelumbo nucifera leaves, Ginkgo biloba leaves, and Allium sativum cloves, at different concentrations (1 and 10%) and mixtures of these extracts at a 1:1:1 ratio. Fungal species were grouped based on morphological characteristics, and ...
DOI:
10.1111/jfs.12368

17. Formation and development of Staphylococcus biofilm: With focus on food safety

Author:
Miao, Jian; Liang, Yanrui; Chen, Lequn; Wang, Wenxin; Wang, Jingwen; Li, Bing; Li, Lin; Chen, Dingqiang; Xu, Zhenbo
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Staphylococcus aureus; bacteria; biofilm; food industry; food pathogens; food processing; food safety; phenotype; plankton; public health; virulence
Abstract:
... Staphylococcus is a common gram‐positive pathogen, which has been considered to be a leading concern to public health and food safety due to the multi‐drag resistance and virulence. As is known, most Staphylococcus tend to form biofilm both during various food processing procedures and in environment, and the bacteria in biofilms show a number of specific advantages over planktonic bacteria due to ...
DOI:
10.1111/jfs.12358

18. Genetic diversity, antimicrobial resistance, toxin gene profiles, and toxin production ability of Bacillus cereus isolates from doenjang, a Korean fermented soybean paste

Author:
Lee, Nari; Kim, Myo‐Deok; Chang, Hyun‐Joo; Choi, Sung‐Wook; Chun, Hyang Sook
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Bacillus cereus; Food and Drug Administration; ampicillin; antibiotic resistance; diarrhea; enterotoxins; foodborne illness; genes; genetic variation; guidelines; human cell lines; oxacillin; polymerase chain reaction; soybeans; Korean Peninsula
Abstract:
... The objectives of this study were to determine the toxin gene profile, toxin production, and antibiotic resistance of Bacillus cereus isolates from doenjang, a Korean fermented soybean paste. Repetitive element sequence polymorphism‐PCR (rep‐PCR) was also used to assess the genetic diversity between these isolates. Thirty‐five B. cereus strains were isolated from 67 commercial doenjang samples, an ...
DOI:
10.1111/jfs.12363

19. Inhibitory effect of camel milk on Cronobacter sakazakii

Author:
Abusheliabi, Aisha; Al‐Rumaithi, Hind O.; Olaimat, Amin N.; Al‐Nabulsi, Anas A.; Osaili, Tareq; Shaker, Reyad; Ayyash, Mutamed M.
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Cronobacter sakazakii; antimicrobial proteins; camel milk; infant formulas; milk; nutritive value; pasteurization; temperature
Abstract:
... The objective of this study was to investigate the behavior of Cronobacter sakazakii in raw and pasteurized camel milk compared with bovine milk at different incubation temperatures. Pasteurized and raw camel milk was inoculated with a cocktail of two strains of C. sakazakii and incubated at 10°C, 25°C, and 37°C to be sampled at 0, 2, 4, 8, and 24 hr. Pasteurized bovine milk was treated similarly ...
DOI:
10.1111/jfs.12343

20. Inhibitory effect of novel thioflavone derivatives against foodborne and spoilage microbes on fresh fruit

Author:
Jang, Miran; Kim, Gun‐Hee
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
Gram-negative bacteria; Rhizopus; agar; anti-infective agents; antimicrobial properties; flavones; food pathogens; food preservatives; food spoilage; fruits; fungi; minimum inhibitory concentration; postharvest diseases; raw fruit; shelf life; spoilage; spoilage bacteria; vegetables
Abstract:
... In this study, the antimicrobial activities of four thioflavones against foodborne and food spoilage bacteria (Three Gram‐positive and Five Gram‐negative bacteria) and one fungus were assessed. Antimicrobial effects of the thioflavones were evaluated using broth micro‐dilution and agar dilution assays. We generated survival curves based on the kinetics of bacterial inactivation after 24 hr of thio ...
DOI:
10.1111/jfs.12337