Article
Food Science & Technology
Martha Sanchez-Tamayo, Blanca Ruiz-Llacsahuanga, Rawane Raad, William Kerr, Faith Critzer
Summary: This study evaluated the efficacy of incorporating natural antimicrobials into carnauba wax and applying it to apples. The results showed that carnauba wax containing 2% essential oils was the most effective treatment for inactivating bacterial foodborne pathogens on apples.
Article
Biotechnology & Applied Microbiology
Ann C. Vegdahl, W. Clifton Baldwin, Donald W. Schaffner
Summary: This study compared six growth models for three types of bacteria (Salmonella, pathogenic E. coli, and Listeria monocytogenes), and found that different models gave significantly different predictions for the same bacteria. However, the ability of the models to rank risk by truck was generally consistent.
Article
Food Science & Technology
Gokhan Kursad Incili, Mehmet Emin Aydemir, Muzeyyen Akgol, Busra Kaya, Hilal Kanmaz, Gulsum Oksuztepe, Ali Adnan Hayaloglu
Summary: The study evaluated the efficacy of Rheum Ribes L. juice as a marinade against bacteria in raw beef, showing significant reductions in E. coli O157:H7, S. Typhimurium, and L. monocytogenes counts at 100% concentration for 24 hours. The juice contained 22 volatile compounds, with ethanol, ethylbenzene, and xylene as major components, exhibiting strong antimicrobial activity. The results suggest that Rheum Ribes L. juice can be used as an acidulant for decontaminating meat and as a key ingredient in marinades.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Phillip Luu, Vijay Singh Chhetri, Marlene E. Janes, Joan M. King, Achyut Adhikari
Summary: The study showed that low concentrations of gaseous chlorine dioxide can effectively reduce pathogen levels on strawberries and blueberries, with significant disinfection effects on E. coli O157:H7, Listeria monocytogenes, and Salmonella. The reduction in pathogen levels varied with treatment time depending on the type of pathogen.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Min-Ju Kim, Sang-Hyun Park
Summary: The study aimed to investigate the impact of high-pressure processing (HPP) on the viability of Listeria monocytogenes, Salmonella serotype Typhimurium, and Escherichia coli O157:H7 in egg salad, as well as evaluate sub-lethally injured cells under different treatment conditions. HPP at 500 MPa for 30 s effectively killed L. monocytogenes and Salm. Typhimurium, while 2 min treatment was needed for E. coli O157:H7. HPP at 600 MPa for 30 s completely inactivated L. monocytogenes and Salm. Typhimurium, whereas 1 min treatment was sufficient for E. coli O157:H7. HPP at 400-500 MPa caused significant injury to pathogenic bacteria. No significant changes in pH and color of egg salad were observed during 28 days of refrigerated storage between HPP-treated and non-treated samples. The findings have practical implications for predicting the effectiveness of HPP in reducing foodborne pathogens in egg salad.
LETTERS IN APPLIED MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Eun-Jung Lee, Soo-Hwan Kim, Sang-Hyun Park
Summary: The objective of this study was to evaluate the survival and cell injury of Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes in apple puree after high hydrostatic pressure (HHP) treatment. The results showed that increasing pressure level and lowering pH of apple puree led to larger reductions in microbial levels. E. coli O157:H7 exhibited higher resistance compared to the other two pathogens.
Article
Food Science & Technology
Berta Polanco-Estibalez, Rodrigo Garcia-Santa-Cruz, Rui P. Queiros, Vinicio Serment-Moreno, Mario Gonzalez-Angulo, Carole Tonello-Samson, Maria D. Rivero-Perez
Summary: Cold brew coffee (CBC) is popular for its unique sensory experience, but improper storage can pose a risk for bacterial pathogens. High-Pressure Processing (HPP) is a nonthermal technology that can improve the safety of CBC while maintaining its quality. This study shows that HPP can effectively control pathogens and spoilage microorganisms in CBC while preserving its quality attributes.
Article
Food Science & Technology
Jutanat Srisamran, Edward R. Atwill, Rungtip Chuanchuen, Saharuetai Jeamsripong
Summary: This study investigated bacterial and pathogen contamination in vegetables from markets and supermarkets in Bangkok, identifying predictors associated with contamination. It highlights the importance of monitoring and surveillance for pathogen contamination in produce to enhance food safety.
FOOD QUALITY AND SAFETY
(2022)
Article
Food Science & Technology
Jutanat Srisamran, Edward R. Atwill, Rungtip Chuanchuen, Saharuetai Jeamsripong
Summary: Produce-associated food-borne outbreaks are becoming increasingly important globally. This study investigated the contamination of retail produce from fresh markets and supermarkets in Bangkok with indicator bacteria and pathogens such as Salmonella, Shigella, E. coli O157:H7, and L. monocytogenes. The study found high concentrations of indicator bacteria, higher in produce from fresh markets and produced using conventional methods. The prevalence of Salmonella contamination was linked to the rainy season, conventional agriculture, sweet basil, and certain storage practices.
FOOD QUALITY AND SAFETY
(2022)
Article
Food Science & Technology
Yangjin Jung, Mengqi Guo, Jingwen Gao, Hyein Jang, Karl R. Matthews
Summary: This study compared the efficacy of commercially available antimicrobials and tap water in preventing cross-contamination during the soaking step of crisping. The results showed that electrolyzed water was the most effective in completely eliminating cross-contamination of foodborne pathogens.
FOOD QUALITY AND SAFETY
(2022)
Article
Food Science & Technology
Yangjin Jung, Mengqi Guo, Jingwen Gao, Hyein Jang, Karl R. Matthews
Summary: The study compared the efficacy of commercially available antimicrobials, including electrolyzed water, lactic acid and phosphoric acid-based, and citric acid-based, with tap water in preventing cross-contamination during the crisping process in a retail setting. The results showed that electrolyzed water was the most effective in reducing contamination.
FOOD QUALITY AND SAFETY
(2022)
Article
Microbiology
Amandeep Singh, Veerachandra Yemmireddy
Summary: This study found that different environmental stresses have a significant effect on the physiological properties of foodborne pathogens, thereby affecting their response to chemical treatments. Salmonella showed the highest sensitivity to the treatments compared to E. coli O157:H7 and Listeria monocytogenes. Additionally, Listeria monocytogenes had the highest percentage of sub-lethally injured cells. These findings highlight the importance of considering pre-growth conditions for the validation of physical and chemical intervention treatments.
Article
Food Science & Technology
Wei Fan, Xiao-yue Gao, He-nan Li, Wen-ping Guo, Ying-ying Li, Shou-wei Wang
Summary: This study aimed to develop a method combining IMS and qPCR techniques for rapid and accurate detection of three pathogenic bacteria in meat samples. The method showed high capture efficiency, good repeatability, and low detection limits.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mrinalini Ghoshal, Victor Ryu, Lynne McLandsborough
Summary: Microbial contamination of food contact surfaces in food processing industries is a significant health hazard. Researchers have developed an optical screening method using an oCelloScope to evaluate the efficacy of sanitizing agents used during food processing. The results show that this method can be used for rapid screening of lytic antimicrobial compounds.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Lianger Dong, Marisa Wall, Yong Li
Summary: This study evaluated the effects of different acids on the release and antimicrobial properties of chlorine dioxide (ClO2). The results showed that ClO2 solutions made with organic acids exhibited higher stability and stronger antimicrobial efficacy compared to those made with inorganic acids.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)