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You searched for: Journal Journal of food safety Remove constraint Journal: Journal of food safety Publication Year 2011 Remove constraint Publication Year: 2011 Source 2011 v.31 no.3 Remove constraint Source: 2011 v.31 no.3
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1. An immunoarray for the simultaneous detection of two mycotoxins, Ochratoxin A and Fumonisin B1

Author:
Wang, Xichun; Zhang, Haibin; Liu, Haiming; He, Chenghua; Zhang, Aihua; Ma, Jinrong; Ma, Yanna; Wu, Wenda; Zheng, Hao
Source:
Journal of food safety 2011 v.31 no.3 pp. 408-416
ISSN:
0149-6085
Subject:
fumonisin B1; analytical specificity; humans; antigens; enzyme-linked immunosorbent assay; toxicity; ochratoxin A
Abstract:
... The two mycotoxins Ochratoxin A (OTA) and Fumonisin B₁ (FB₁) generate substantial global concern due to their toxicity in both humans and animals. Herein we describe the development of an immunoarray to detect these toxins. The immunoarray was prepared by immobilization of two antigen (Ag) conjugates on aldehydized slides. Standard curves were plotted, and the experimental conditions were optimize ...
DOI:
10.1111/j.1745-4565.2011.00314.x

2. Detection of Bacillus cereus containing voitoxin in food by loop-mediated isothermal amplification method

Author:
Liu, Zhiguo; Fang, Guoliang; Li, Qi; Zhou, Guoping; Li, Rui; Fu, Yunjie; Li, He; Qu, Shen
Source:
Journal of food safety 2011 v.31 no.3 pp. 313-319
ISSN:
0149-6085
Subject:
Bacillus cereus; bacteria; detection limit; foods; milk; nucleic acids; rapid methods; temperature
Abstract:
... Bacillus cereus strains containing voitoxin cereulide are pathogenic bacteria. The cereulide is produced by B. cereus strains containing plasmid pCER270. To establish a specific loop-mediated isothermal amplification (LAMP) method detecting pathogenic B. cereus, LAMP primer sets were designed based on 16SrDNA and pCER270 plasmid cesA sequence. The LAMP reaction was carried out under optimal condit ...
DOI:
10.1111/j.1745-4565.2011.00302.x

3. Determination of histamine in Mahi-Mahi fillets (Coryphaena hippurus) implicated in a foodborne poisoning

Author:
Chen, H.C.; Lee, Y.C.; Hwang, D.F.; Chiou, T.K.; Tsai, Y.H.
Source:
Journal of food safety 2011 v.31 no.3 pp. 320-325
ISSN:
0149-6085
Subject:
Bacillus subtilis; Coryphaena hippurus; Enterobacter aerogenes; Food and Drug Administration; fish; fish fillets; histamine; ingestion; nucleotide sequences; poisoning; polymerase chain reaction; ribosomal DNA; scombroid poisoning; seafoods; sequence analysis; temperature; Taiwan; United States
Abstract:
... An incident of foodborne poisoning causing illness in 53 victims due to ingestion of fish fillets occurred in January, 2009, in Kaohsiung city, southern Taiwan. The two suspected fish samples contained 11.3 and 37.7 mg/100 g of histamine, which is greater than the 5.0 mg/100 g allowable limit suggested by the United States Food and Drug Administration. Given the allergy-like symptoms of the victim ...
DOI:
10.1111/j.1745-4565.2011.00303.x

4. Differences in antimicrobial resistance of Campylobacter jejuni isolated from broiler intestines and drumsticks in Lithuania

Author:
Ruzauskas, Modestas; Virgailis, Marius; Siugzdiniene, Rita; Zienius, Dainius; Mockeliunas, Raimundas
Source:
Journal of food safety 2011 v.31 no.3 pp. 379-385
ISSN:
0149-6085
Subject:
Campylobacter jejuni; aminoglycosides; antibiotic resistance; bacteria; campylobacteriosis; chickens; chloramphenicol; ciprofloxacin; evisceration; food processing; gastroenteritis; handling machinery; humans; hygiene; intestines; macrolides; marketing; monitoring; poultry carcasses; poultry products; product testing; raw foods; slaughterhouses; tetracyclines; Lithuania
Abstract:
... Campylobacter jejuni isolates from broiler intestines and from retail poultry drumsticks were tested for antimicrobial susceptibility in Lithuania during 2009. The results were interpreted according to EUCAST epidemiological cut-off values using a broth microdilution method. The current study demonstrated that C. jejuni isolated from poultry drumsticks were more frequently resistant to different c ...
DOI:
10.1111/j.1745-4565.2011.00310.x

5. Effects of sugar addition in Luria Bertani (LB) media on Escherichia coli O157:H7

Author:
Medina, Marjorie B.; Uknalis, Joseph; Tu, Shu-I
Source:
Journal of food safety 2011 v.31 no.3 pp. 386-394
ISSN:
0149-6085
Subject:
Escherichia coli O157; Escherichia infections; Shiga toxin; Shiga-like toxins; bacteria; cell growth; chemistry; foods; glucose; hemolytic uremic syndrome; humans; lactose; metabolism; pathogenicity; quorum sensing
Abstract:
... Human pathogenic Escherichia coli O157:H7 produces Shiga-like toxins (SLT) that cause hemolytic uremic syndrome. Typically, SLT are released when a bacterium lyses, but the mechanism of controlling SLT production is not clearly understood. This paper studies the cell growth and metabolism of E. coli in Luria Bertani (LB) broth with and without added sugars. Sugars added to LB broth cause a variety ...
DOI:
10.1111/j.1745-4565.2011.00311.x

6. Effects of the essential oil of Zataria multiflora Boiss, a thyme-like medicinal plant from Iran on the growth and sporulation of Aspergillus niger both in vitro and on lime fruits

Author:
Abdollahi, Mahnaz; Hamzehzarghani, Habiballah; Saharkhiz, Mohammad Jamal
Source:
Journal of food safety 2011 v.31 no.3 pp. 424-432
ISSN:
0149-6085
Subject:
Aspergillus niger; antifungal properties; chemical control; cuisine; essential oils; food safety; fruits; fungicides; human health; in vitro studies; in vivo studies; juices; limes; markets; medicinal plants; minimum inhibitory concentration; momentum; mycotoxins; pathogens; plant rots; postharvest diseases; raw fruit; raw vegetables; research and development; spore germination; sporulation; taste; titratable acidity; total soluble solids; vitamin content; Iran
Abstract:
... Antifungal activity of the essential oil (EO) of Zataria multiflora Boiss. against Aspergillus niger fruit rot of key lime was studied. Minimum inhibitory concentrations of the volatile fraction against mycelial growth and spore germination were 0.8 and 4.0 µL per 8 cm Petri dish. The EO median effective concentration was estimated as 819.3 ppm. The EO inhibited sporulation of A. niger with no spo ...
DOI:
10.1111/j.1745-4565.2011.00317.x

7. Granularity and antibacterial activities of ultra-fine cinnamon and clove powders

Author:
Kuang, Xuan; Li, Bin; Kuang, Rui; Zheng, Xiaodong; Zhu, Bo; Xu, Baoli; Ma, Meihu
Source:
Journal of food safety 2011 v.31 no.3 pp. 291-296
ISSN:
0149-6085
Subject:
Staphylococcus aureus; antibacterial properties; Pseudomonas fluorescens; energy; spoilage; minimum inhibitory concentration; meat; essential oils; Brochothrix thermosphacta; cloves; raw materials; particle size; powders; Lactobacillus rhamnosus; cinnamon; Escherichia coli
Abstract:
... This article describes a novel and simple method that using ultra-fine powders of ball-milled cinnamon and clove directly to inhibit the growth of five spoilage organisms from meat. The effect of ball-milled time on powder granularity and the particle sizes on the antimicrobial effectiveness were evaluated. The results from the antibacterial tests demonstrated that the ultra-fine powders had stron ...
DOI:
10.1111/j.1745-4565.2011.00300.x

8. Incidence, phylogeny and mycotoxigenic potentials of fungi isolated from rice in Niger State, Nigeria

Author:
Makun, Hussaini Anthony; Dutton, Michael Francis; Njobeh, Patrick Berka; Phoku, Judith Zanele; Yah, Clarence Suh
Source:
Journal of food safety 2011 v.31 no.3 pp. 334-349
ISSN:
0149-6085
Subject:
Acremonium; Alternaria; Aspergillus; Botryosphaeria; Curvularia; Fusarium chlamydosporum; Oryza sativa; Penicillium; Sarocladium; T-2 toxin; aflatoxins; deoxynivalenol; food grains; fumonisins; fungi; nucleotide sequences; ochratoxin A; patulin; phylogeny; rice; surveys; toxigenic strains; zearalenone; Niger; Nigeria
Abstract:
... The study reports on the natural occurrence of fungi in 21 samples of field (10), stored (6) and marketed (5) rice (Oryza sativa L.) collected from Niger State, Nigeria. Fungal isolates were primarily identified based on morphological characteristics, while representative isolates were characterized genetically. An evolutionary tree was constructed from the resulting sequences of the isolated fung ...
DOI:
10.1111/j.1745-4565.2011.00305.x

9. Isolation of bacteriocin-producing staphylococci from Brazilian cheese

Author:
Brito, Maria A.V.P.; Somkuti, Geroge A.; Renye, John A. Jr.
Source:
Journal of food safety 2011 v.31 no.3 pp. 365-370
ISSN:
0149-6085
Subject:
DNA primers; Listeria ivanovii; Listeria monocytogenes; Southern blotting; Staphylococcus aureus; Streptococcus agalactiae; agar; bacteria; bacteriocins; cheesemaking; disease outbreaks; foods; fresh cheeses; pasteurized milk; polymerase chain reaction; salts; structural genes
Abstract:
... A total of 285 staphylococcus isolates were recovered from Minas Frescal cheese, a traditional Brazilian fresh cheese made with pasteurized milk, and screened for the production of bacteriocins. The staphylococci were isolated from 50 lots of commercial cheese, cultured on mannitol salt agar, checked for colony characteristics and catalase production, and classified as coagulase-positive (169) or ...
DOI:
10.1111/j.1745-4565.2011.00308.x

10. Physicochemical and microbial attributes of organic infused beef cuts (Longissmus dorsi)

Author:
Elgadir, M. Abd; Mariod, A.A.; Abdelwahab, S.I.; Jamilah, B.; Rahman, R. Abdul; Man, Y.B. Che
Source:
Journal of food safety 2011 v.31 no.3 pp. 326-333
ISSN:
0149-6085
Subject:
acetic acids; acid treatment; acid value; beef; citric acid; color; lipid peroxidation; microbial growth; pH; plate count; refrigeration; shelf life; storage time; temperature; texture; water activity
Abstract:
... This study was carried out to determine the effect of infusing food grade organic acids on the shelf life of fresh beef kept at refrigeration temperature of 5C. Citric, lactic, acetic and tartaric acids were infused individually in concentrations of 0.5, 0.75 and 1.00% into fresh beef slices. Infusion was carried out under pulled of 29.5 in. Hg. for 20 min. Samples were dropped dried and stored at ...
DOI:
10.1111/j.1745-4565.2011.00304.x

11. Screening of antifungal properties of essential oils extracted from sweet basil, fennel, summer savory and thyme against postharvest phytopathogenic fungi

Author:
Abdollahi, Ali; Hassani, Abbas; Ghosta, Youbert; Meshkatalsadat, Mohamad Hadi; Shabani, Razieh
Source:
Journal of food safety 2011 v.31 no.3 pp. 350-356
ISSN:
0149-6085
Subject:
Foeniculum vulgare; Ocimum basilicum; Penicillium digitatum; Rhizopus stolonifer; Satureja hortensis; Thymus vulgaris; alternative crops; antifungal agents; antifungal properties; carvacrol; crop quality; essential oils; fennel; foodborne illness; fruits; fungicides; gas chromatography; human health; mass spectrometry; oils; plant pathogenic fungi; screening; storage quality; thyme; vapors
Abstract:
... The antifungal activity of essential oils of sweet basil (Ocimum basilicum L.), fennel (Foeniculum vulgare Mill.), summer savory (Satureja hortensis L.) and thyme (Thymus vulgaris L.) against two well-known postharvest fungi, Penicillium digitatum and Rhizopus stolonifer, by poison food medium (0, 200, 400, 600, 800 and 1,000 µL/L) and vapor phase (0, 5, 10, 15, 20, 25 and 40 µL) methods were assa ...
DOI:
10.1111/j.1745-4565.2011.00306.x

12. Selection of optimal primer sets for use in a duplex SYBR green-based, real-time polymerase chain reaction protocol for the detection of Listeria monocytogenes and Staphylococcus aureus in foods

Author:
Martinon, A.; Wilkinson, M.G.
Source:
Journal of food safety 2011 v.31 no.3 pp. 297-312
ISSN:
0149-6085
Subject:
Listeria monocytogenes; Staphylococcus aureus; annealing; dairy products; detection limit; enriched foods; food analysis; food industry; gene targeting; genes; good hygiene practices; hazard characterization; melting point; microbiological criteria; microorganisms; plate count; polymerase chain reaction; raw meat; ready-to-eat foods; screening
Abstract:
... A low-cost duplex SYBR Green-based, real-time polymerase chain reaction (PCR) for the simultaneous detection of Listeria monocytogenes and Staphyloccocus aureus in foods was developed following selection of optimal primers. For L. monocytogenes, the set targeting the listeriolysin O gene (hlyA primers) was more specific than the one annealing to the metalloprotease gene (mpl primers). For S. aureu ...
DOI:
10.1111/j.1745-4565.2011.00301.x

13. Study on detection of Vibrio parahaemolyticus in shellfish by use of loop-mediated isothermal amplification method

Author:
Tian, Chang-Dong; Zhang, Yun-Zhe; Ma, Xiao-Yan; Zhang, Wei; Wang, Jie
Source:
Journal of food safety 2011 v.31 no.3 pp. 371-378
ISSN:
0149-6085
Subject:
DNA; Food and Drug Administration; Vibrio parahaemolyticus; equipment; gel electrophoresis; genes; hybridization; inoculum; markets; nucleic acid hybridization; polymerase chain reaction; sampling; shellfish; turbidity
Abstract:
... We developed a loop-mediated isothermal amplification (LAMP) technology for rapidly detecting Vibrio parahaemolyticus in shellfish. In this study, the gyrB gene of V. parahaemolyticus was chosen to design six primers, the target DNA was dectected with white precipitate; specificity of the primers were identified with 14 V. parahaemolyticus strain, 15 non-parahaemolyticus Vibrio and 22 non-Vibrio s ...
DOI:
10.1111/j.1745-4565.2011.00309.x

14. Use of attenuated total reflectance infrared microspectroscopy to discriminate Bacillus spores

Author:
Lamo-Castellvi, S. de; Rodriguez-Saona, L.E.
Source:
Journal of food safety 2011 v.31 no.3 pp. 401-407
ISSN:
0149-6085
Subject:
coat proteins; technology; Geobacillus stearothermophilus; models; Bacillus amyloliquefaciens; Bacillus thuringiensis; Bacillus subtilis; agar; bacterial spores; pellets; reflectance; filters
Abstract:
... In the present study, the potential of Fourier-transform infrared microspectroscopy to differentiate and discriminate Bacillus spp. spores that sporulated in two nonselective media were evaluated. Spore crops of Bacillus subtilis (ATCC 11779), Bacillus thuringiensis (ATCC 13368, ATCC 35866 and ATCC 55177), Bacillus amyloliquefacies (ATCC 496763) and Bacillus stearothermophilus (ATCC 7953) were obt ...
DOI:
10.1111/j.1745-4565.2011.00313.x

15. Use of the agar diffusion assay to evaluate bactericidal activity of formulations of alkaline salts of fatty acids against bacteria associated with poultry processing

Author:
Hinton, Arthur Jr.; Ingram, Kimberly D.
Source:
Journal of food safety 2011 v.31 no.3 pp. 357-364
ISSN:
0149-6085
Subject:
agar; antibacterial properties; antibiotics; bacteria; dodecanoic acid; hydroxides; pH; poultry; salts; sanitizers; spoilage
Abstract:
... The agar diffusion assay was used to examine antibacterial activity of alkaline salts of fatty acids (FA). Wells in agar seeded with bacteria were filled with FA-potassium hydroxide (KOH) solutions, plates were incubated and zones of inhibition were measured. Effects of lauric acid-KOH concentration and pH of caproic, caprylic, capric, lauric and myristic acids in KOH on sizes of zones of inhibiti ...
DOI:
10.1111/j.1745-4565.2011.00307.x

16. Validation of a pickling process for controlling pathogens associated with hard-cooked eggs

Author:
Richard, Angela E.; Cutter, Catherine N.
Source:
Journal of food safety 2011 v.31 no.3 pp. 417-423
ISSN:
0149-6085
Subject:
Escherichia coli O157; Food and Drug Administration; HACCP; Listeria monocytogenes; Salmonella; Staphylococcus aureus; USDA; egg industry; eggs; food industry; food pathogens; food preservation; microbiological quality; pickling; product safety; water activity; United States
Abstract:
... This study was conducted to determine if foodborne pathogens could be inactivated on hard-cooked eggs (HCEs) subjected to a pickling process. Commercially processed, HCEs were inoculated with a pathogen cocktail consisting of ∼8 log₁₀ cfu/mL of Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Escherichia coli O157:H7 (20 min) to obtain a population of ≥6.55 log₁₀ cfu/g, treated w ...
DOI:
10.1111/j.1745-4565.2011.00316.x