Evaluation of microbial quality of dried foods stored at different relative humidity and temperature, and effect of packaging methods
This study investigated the effects of relative humidity (RH) and temperature on microbial populations in dried foods (seaweed, kelp, and pumpkin) during storage. The products were stored at different RH (RH 50, 70, or 100%) and at 25 or 35°C for 15 days. Overall, populations of total mesophilic bacteria, Escherichia coli/coliform, and yeast/mold in dried seaweed, dried kelp, and dried pumpkin were higher at RH 90% than at RH of 50 or 70% after 15 days of storage at 25 or 35°C. Effects of packaging methods (open bag, closed bag, and airtight container) on microbial populations in dried pumpkin were also evaluated. At RH ...
Source: Journal of Food Safety - January 9, 2018 Category: Food Science Authors: Jeong ‐Eun Hyun, Ju‐Hee Kim, Yun‐Sun Choi, Eun‐Mi Kim, Jong‐Chan Kim, Sun‐Young Lee Tags: ORIGINAL ARTICLE Source Type: research
Antibacterial activity of agar ‐based films containing nisin, cinnamon EO, and ZnO nanoparticles
This study developed and utilized antimicrobial nanocomposite films for controlling foodborne pathogens. The antibacterial activity of the active films on the surface of a food model showed that combining ZnO NPs, CEO, and nisin into agar films is a promising method to enhance the food safety. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 9, 2018 Category: Food Science Authors: Esmail Abdollahzadeh, Hamideh Mahmoodzadeh Hosseini, Abbas Ali Imani Fooladi Tags: ORIGINAL ARTICLE Source Type: research
Occurrence of Campylobacter in raw chicken and beef from retail outlets in S ão Paulo, Brazil
Abstract
The aim of this study was to evaluate the occurrence of Campylobacter in meat samples (120 chicken and 100 beef) and determine the antimicrobial susceptibility of the isolates. A total of 220 samples from retail outlets were purchased in the city of São Paulo, Brazil. Campylobacter detection was performed according to the International Organization for Standardization (ISO) method ISO‐10272‐1:2006. A PCR assay based on nucleotide sequence differences in the lpxA gene was used to distinguish between C. jejuni and C. coli. Antimicrobial resistance was determined by agar disc diffusion method. Campylobacter wa...
Source: Journal of Food Safety - January 9, 2018 Category: Food Science Authors: Graciela Volz Lopes, Mariza Landgraf, Maria Teresa Destro Tags: ORIGINAL ARTICLE Source Type: research
Fates of Salmonella Enteritidis and Cronobacter sakazakii in various multiple ‐strain yogurts and kefir during cold storage
In this study, we investigated the fates of Salmonella Enteritidis and Cronobacter sakazakii in these fermented milks. Two types of commercial yogurt failed to clear viable S. Enteritidis cells in 5 days, whereas kefir successfully killed all viable S. Enteritidis and C. sakazakii cells in 5 and 4 days, respectively, even with significantly higher pH values suggesting that pH might not be a suitable indicator to ensure the microbiological safety of yogurts and kefir, and that pathogens face other antimicrobial hurdles than low pH and high acidity. Considering the potent self‐clearance effects of kefir against foodborn...
Source: Journal of Food Safety - January 9, 2018 Category: Food Science Authors: Ho ‐Seok Chang, Dong‐Hyeon Kim, Dana Jeong, Il‐Byeong Kang, Hong‐Seok Kim, Hyunsook Kim, Kwang‐Young Song, Kun‐Ho Seo Tags: ORIGINAL ARTICLE Source Type: research
Application of natural plant extracts as colorants, preservatives, and anti ‐listerial agents in processed fish products
Abstract
The anti‐listerial activity of various plant extracts was investigated, qualitatively and quantitatively against Listeria monocytogenes strains. The extracts of Punica granatum peels (PPE) and Hibiscus sabdariffa calyxes (RCE) exhibited the most potent antibacterial activity. The application of PPE and RCE, as colorant, preservative, and antimicrobial agents, was conducted for the manufacturing of fish products (burger and surimi). The two extracts could effectively enhance the microbial, sensory, and shelf life attributes of prepared fish products. The combination of the extracts at their inhibitory concentrati...
Source: Journal of Food Safety - January 9, 2018 Category: Food Science Authors: Ahmed A. Tayel, Nashwa A. Almabady, Noha M. Sorour, Amany M. Diab Tags: ORIGINAL ARTICLE Source Type: research
Effect of microbial control measures on farmstead cheesemaking and antimicrobial resistance of Staphylococcus aureus and Enterococcus spp. isolates
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 28, 2017 Category: Food Science Source Type: research
Biofilm formation and genetic characterization of New Zealand Cronobacter isolates
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 28, 2017 Category: Food Science Source Type: research
Food safety practices, levels of knowledge, and problems of dairy companies in Turkey
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 28, 2017 Category: Food Science Source Type: research
Household consumption preferences of dairy products and their perceptions of milk safety
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 28, 2017 Category: Food Science Source Type: research
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Journal of Food Safety, Ahead of Print. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 28, 2017 Category: Food Science Source Type: research
