Antibiotic resistance properties and genotypic characterization of enterotoxins in the Staphylococcus aureus strains isolated from traditional sweets
This study emphasizes the importance of multidrug resistant enterotoxigenicStaphylococcus aureus in traditional sweet samples. Results represented that traditional sweet samples may act as a reservoir ofS. aureus with ability to transfer antibiotic resistance and enterotoxin genes to human population. (Source: Journal of Food Safety)
Source: Journal of Food Safety - November 23, 2018 Category: Food Science Authors: Mohammadreza Mahmoodi Sadr,
Amir Shakerian,
Ebrahim Rahimi,
Hasan Momtaz Tags: ORIGINAL ARTICLE Source Type: research
Prevalence of Shiga ‐like toxin producing Escherichia coli strain (E. coli O157) in freshly consumed vegetables and its characterization
AbstractEscherichia coli is a vast genus with various beneficial to harmful species. O157:H7 is a shiga ‐like toxin (stx) producingE. coli that cause's major health threats in humans, through oral route. However, the presence ofE. coli O157:H7 in vegetables is not yet reported in India. Hence, we surveyed the vegetables markets and enumerated the presence ofE. coli O157 in freshly consumed vegetables namely, cucumber, radish, lettuce, cabbage, and menthos. Three consecutive surveys from three different market areas were done with 1 month interval. A total of 603E. coli colonies were isolated. Presence of shiga toxin g...
Source: Journal of Food Safety - November 22, 2018 Category: Food Science Authors: Cayalvizhi B. Sai,
Balachandhar D Tags: ORIGINAL ARTICLE Source Type: research
Prevalence of Toxoplasma gondii and Neospora caninum in different types of raw milk and traditional dairy product samples
AbstractThe current investigation was done to examine the prevalence ofToxoplasma gondii andNeospora caninum in raw milk and traditional dairy samples. Eight ‐hundred and eighty samples were collected and subjected to DNA extraction and nested PCR for detection ofT. gondii B1 andN. caninum Nc5 genes. Seventy out of 880 (7.95%) and 80 out of 880 (10%) samples were positive forT. gondii andN. caninum, respectively. Simultaneous prevalence ofT. gondii andN. caninum in studied samples was 4.20%. Prevalence ofT. gondii andN. caninum in raw milk and traditional dairy samples were 6% and 10.60% and 10.52% and 9.21%, respectivel...
Source: Journal of Food Safety - November 20, 2018 Category: Food Science Authors: Mahtab Alipour,
Amir Shakerian,
Ebrahim Rahimi Tags: ORIGINAL ARTICLE Source Type: research
Prevalence and antimicrobial resistance of Listeria species and subtyping and virulence factors of Listeria monocytogenes from retail meat
In this study, of 124 samples of ground beef and chicken meat, 101 (81.5%) were positive forListeria spp.Listeria innocua (35.5%) andListeria monocytogenes (26.6%) were the most frequently isolated species. All 33 (100%)L. monocytogenes isolates were positive for the virulence geneshlyA,actA,inlA, inlB, inlC, inlJ,prfA,plcA, andiap. Serotype 1/2a, which is one of the listeriosis ‐associated serotypes, was the most predominant serotype (57.6%), followed by 1/2c (39.4%) and 3c (3%). In polymerase chain reaction ‐restriction fragment length polymorphism (PCR‐RFLP) analysis ofinlA for subtyping of theL. monocytogenes str...
Source: Journal of Food Safety - November 20, 2018 Category: Food Science Authors: Seza Arslan,
Selin Baytur Tags: ORIGINAL ARTICLE Source Type: research
Prevalence, genotyping, serotyping, and antibiotic resistance of isolated Salmonella strains from industrial and local eggs in Iran
AbstractThis present study aimed to evaluate prevalence and characterization of serotypes, antimicrobial resistance (AMR) and genotypic profiles ofSalmonella isolates in industrial and local eggs from Zanjan province of Iran. A total of 120 egg samples were collected and processed according to bacteriological analytical manual to isolateSalmonella strains from both eggs surface and contents. PCR method and genotyping were used to verify, identification and classification of isolates by screeninginvA genes and 16 s‐rRNA gene sequencing.Salmonella contamination rate in eggshell and contents of industrial and local eggs ...
Source: Journal of Food Safety - November 20, 2018 Category: Food Science Authors: Farshad Karimiazar,
Mohammad S. Soltanpour,
Majid Aminzare,
Hassan Hassanzadazar Tags: ORIGINAL ARTICLE Source Type: research
Short ‐term application of CO2 gas: Effects on physicochemical, microbial, and sensory qualities of “Charlotte” strawberry during storage
AbstractThe effects of different concentrations (30, 50, and 70 kPa) and time (1 or 3 hr) of short‐term CO2 gas treatment on the quality, safety, and shelf life of “Charlotte” strawberry were evaluated during storage at 4°C. Color attributes were better maintained in CO2 treated strawberries while firmness increased significantly and maintained throughout the storage in 70 kPa CO2 treatments compared to untreated control. Total soluble solid, pH, and titratable acidity did not show remarkable changes among the treatments. Total anthocyanins accumulation was significantly (p≤ .05) lower in fruits exposed to...
Source: Journal of Food Safety - November 20, 2018 Category: Food Science Authors: Dulal Chandra,
Jung ‐Soo Lee,
Yoon Pyo Hong,
Me‐Hea Park,
Ae Jin Choi,
Ji Gang Kim Tags: ORIGINAL ARTICLE Source Type: research
An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption
AbstractIn the current study, d öner kebabs packed with different packaging methods (air packaging [AP], modified atmosphere packaging [MAP], vacuum packaging [VP] and sous vide packaging [SVP]) were evaluated for their microbial quality during storage at 4 °C. In addition, the effect of microwave heating before consumption on t he microbial quality of döner kebabs was also investigated. Total mesophilic aerobic bacteria and total psycrophilic aerobic bacteria counts of döner kebabs increased during storage and reached to 6.48, 8.27, 8.15, 3.96 and 5.58, 8.53, 8.63,<1.00 log cfu/g in AP (9th day), MAP (29th day), VP...
Source: Journal of Food Safety - November 20, 2018 Category: Food Science Authors: G üliz Haskaraca,
Nuray Kolsarici Tags: ORIGINAL ARTICLE Source Type: research
Is it good to blame the government for food safety concerns? Attributions of responsibility, new media uses, risk perceptions, and behavioral intentions in South Korea
This study tested a mediation model of the relationships among new types of media used to obtain news, attributions of responsibility to individuals or the government, risk perceptions, and behavioral intentions for four food safety concerns: genetically modified organisms, food additives, agrochemical residues, and pesticides in dairy products. A sample from a nationwide online panel survey (N = 1,000) found that use of Internet news services (INS) increased attribution of responsibility to the government, whereas social media use positively related to attributions of responsibility to individuals and to the governmen...
Source: Journal of Food Safety - November 20, 2018 Category: Food Science Authors: Hwalbin Kim,
S. Mo Jang,
Ghee Young Noh Tags: ORIGINAL ARTICLE Source Type: research
Development of a multiplex real ‐time PCR for simultaneous detection of Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus in food samples
This study provides the information of the developed multiplex qPCR for detecting three specific foodborne pathogens and applications in food samples, which will be helpful for further studies about simultaneous detection of several targets in food samples using multip lex PCR. (Source: Journal of Food Safety)
Source: Journal of Food Safety - November 20, 2018 Category: Food Science Authors: Shuai Wei,
Eric Banan ‐Mwine Daliri,
Ramachandran Chelliah,
Byung‐Jae Park,
Ji‐Su Lim,
Myo‐Ah Baek,
Yong‐Suk Nam,
Kun‐Ho Seo,
Yong‐Guo Jin,
Deog‐Hwan Oh Tags: ORIGINAL ARTICLE Source Type: research
Effects of plasmin and plasminogen on textural biochemical and microbiological properties of clotted cream
In this study, clotted cream was produced by adding plasmin (25 μL/L) and plasminogen (75 μg/L) to raw cow milk. The purpose of the study was to determine the effect of plasmin and plasminogen enzymes on some properties of clotted cream during 10‐day storage period. β‐Casein was hydrolyzed by plasmin and plasminogen in samples during storage. In sensory e valuation, appearance and structure scores of clotted cream samples containing plasmin and plasminogen were higher than the control sample during storage. Total aerobic mesophilic microorganism, proteolytic and lipolytic bacteria count in all samples were identifie...
Source: Journal of Food Safety - November 12, 2018 Category: Food Science Authors: Bedia Şimşek,
İlhan Gün,
Melike Baran Ekinci Tags: ORIGINAL ARTICLE Source Type: research
Use of organic acids for preservation and safety of traditional meat products
AbstractThe present study was designed to evaluate effect of sodium acetate (SA) on various quality attributes of rista (meat ball). Rista was treated with SA at 1% (SA1), 2% (SA2), and 3% (SA3) level, while as rista without addition of SA acted as control. Treated rista maintained significantly lower (p ≤ .05) value of thiobarbituric acid reactive substances (TBARS) and free fatty acid (FFA) value as compared to control rista during storage. SA3 recorded the lowest value of TBARS (0.41 mg MDA/kg) as compared to SA2 (0.65 mg MDA/kg), SA1 (0.87 mg MDA/kg) and control (1.45 mg MDA/kg). The FFA value at the 1...
Source: Journal of Food Safety - November 12, 2018 Category: Food Science Authors: Sajad Ahmad Mir,
Farooq Ahmad Masoodi Tags: ORIGINAL ARTICLE Source Type: research
Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio ‐physical factors
This study was focused on measuring the percent value of degraded aflatoxin M1 (AFM1) in the industrial and traditional fermented milk product (Doogh in Persian) usingLactobacillus acidophilus andLactobacillus plantarum, and a combination of them at concentrations of 104 cfu/ml associated with the selected bio ‐physical factors including Temperature of produced Doogh at 4, 21, and 37 °C and Time of Doogh storage (0, 48 hr, 11 days, and 30 days). These results showed that the level of AFM1 binding toL. acidophilus at concentration of 1 × 104 cfu/ml increased in a temperature ‐dependent manner from the sec...
Source: Journal of Food Safety - November 8, 2018 Category: Food Science Authors: Roghayeh Sokoutifar,
Vadood Razavilar,
Amir Ali Anvar,
Shahram Shoeiby Tags: Original Article Source Type: research
Aflatoxin M1 occurrence in fluid milk commercialized in Monterrey, Mexico
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - November 6, 2018 Category: Food Science Authors: Patricia Amanda Quevedo ‐Garza,
Genaro Gustavo Amador‐Espejo,
Pedro Cesar Cantú‐Martínez,
José Antonio Trujillo‐Mesa Source Type: research
Mycobiota and chromatographic analyses of aflatoxin contamination of Aspergillus species isolated from poultry feed
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - November 5, 2018 Category: Food Science Authors: Abdel ‐Rahman Saleem,
Masad Al‐Johani Source Type: research
Structural equation modeling of home food safety practice based on the PRECEDE model
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - November 5, 2018 Category: Food Science Authors: Fatemeh Esfarjani,
Fatemeh Mohammadi ‐Nasrabadi,
Ramin Khaksar,
Roshanak Roustaee,
Haleh Alikhanian,
Mahmoud Ghazi‐Tabatabaei,
Hedayat Hosseini Source Type: research
