Article
Microbiology
Frederick Adzitey, Nurul Huda, Amir Husni Mohd Shariff
Summary: The study evaluated the occurrence and antimicrobial resistance of E. coli isolated from raw meats, ready-to-eat meats and related samples in Ghana. Results showed that a significant percentage of meats and samples contained E. coli, with a high resistance to certain antibiotics. This indicates a potential health risk for human consumption and transfer of resistant bacteria to the food chain and environment.
Review
Microbiology
Aaron R. Bodie, Corliss A. O'Bryan, Elena G. Olson, Steven C. Ricke
Summary: Listeria monocytogenes is a Gram-positive bacterium that causes foodborne illnesses with a high mortality rate. It poses a significant threat to ready-to-eat meat products due to its ability to survive in cold temperatures. Listeria contamination is often linked to the food processing environment or post-cooking cross-contamination. The use of antimicrobial additives in packaging can help reduce the risk of foodborne diseases and improve the shelf life of RTE meat.
Article
Infectious Diseases
Samaneh Hassani, Babak Pakbin, Wolfram Manuel Brueck, Razzagh Mahmoudi, Shaghayegh Mousavi
Summary: This study investigated the prevalence, antibiotic resistance pattern, toxin-encoding genes, and genetic diversity of Clostridium perfringens isolates from raw meat samples in Iran. The results showed that these isolates exhibited resistance to multiple antibiotics and displayed genetic diversity. The study highlights the potential contamination of multidrug-resistant C. perfringens in raw meat products and emphasizes the need for comprehensive monitoring of these isolates.
Article
Multidisciplinary Sciences
Jie Li, Xiaoyu Huang, Kaihui Xie, Juanli Zhang, Jiaojiao Yang, Zunqiang Yan, Shuangbao Gun
Summary: S100A9 plays an important role in C. perfringens type C-induced infectious diarrhea. Overexpression of S100A9 exacerbates cell damage and inflammatory response, inhibits cell proliferation, and disrupts cell-cell tight junctions. In contrast, inhibition of S100A9 expression alleviates inflammatory injury caused by infectious diarrhea.
Article
Chemistry, Applied
Alfredo Bianco Junior, Heitor Daguer, Liris Kindlein
Summary: Curing salts, composed of sodium/potassium nitrate and nitrite mixtures, are commonly used in processed meats as preservatives. However, due to concerns over methemoglobinemia and nitrosamine formation, consumers are increasingly seeking clean label products. Analyzing samples of fresh meats and preservative-free labeled processed meats revealed varying levels of sodium nitrate, cautioning against misinterpretation of non-compliance.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Mauricio Redondo-Solano, Carol Valenzuela-Martinez, Vijay K. Juneja, Dennis E. Burson, Harshavardhan Thippareddi
Summary: The research evaluated the effect of a potassium lactate and sodium diacetate mixture on Clostridium perfringens spore germination and outgrowth in reduced sodium ham. The results showed that 1.5% Opti.Form PD4 (R) inhibited spore germination and outgrowth of C. perfringens regardless of cooling rate, and the addition of NaNO2 enhanced the antimicrobial activity of Opti.Form PD4 (R). Furthermore, immediate processing after 24 hours of storage resulted in greater inhibition of C. perfringens spore germination and outgrowth.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Vijay K. Juneja, Marangeli Osoria, Anuj S. Purohit, Chase E. Golden, Abhinav Mishra, Neetu K. Taneja, Joelle K. Salazar, Harshavardhan Thippareddi, Govindaraj Dev Kumar
Summary: A dynamic model was developed to predict the growth of Clostridium perfringens in cooked ground pork with varying concentrations of salt and sodium pyrophosphate at different temperatures. The study successfully utilized primary and secondary models to predict bacterial growth, with validations showing good accuracy. The developed predictive model can effectively reduce the risk of C. perfringens in pork products during the cooling process.
Article
Food Science & Technology
Caihu Liao, Yigang Yu
Summary: In this study, the combination of vacuum cooling with an ozone-based inhibition process (InhVac) showed a better antimicrobial effect on Clostridium perfringens germination and outgrowth in cooked pork meat compared to ice cooling and vacuum cooling under temperature-abuse conditions. The InhVac-treated samples had longer shelf-life compared to vacuum cooling and ice cooling, and statistical models can be used to predict the growth of Clostridium perfringens in samples subjected to InhVac treatment.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Martin Aduah, Frederick Adzitey, Daniel Gyamfi Amoako, Akebe Luther King Abia, Rejoice Ekli, Gabriel Ayum Teye, Amir H. M. Shariff, Nurul Huda
Summary: This study investigated the perception, knowledge, and practices of meat safety among RTE meat vendors and consumers in Ghana, finding that most respondents had good knowledge and practices regarding meat safety, resulting in low prevalence of Salmonella in the samples. However, resistant Salmonella enterica was detected in some meat samples, indicating the need for stricter sanitary measures and greater meat safety awareness.
Article
Biochemistry & Molecular Biology
Bazoin Sylvain Raoul Bazie, Adjima Bougma, Aminata Sere, Judicael Thomas Ouilly, Elie Kabre, Djidjoho Joseph Hounhouigan, Marie-Louise Scippo, Aly Savadogo, Imael Henri Nestor Bassole
Summary: Braised and flamed chickens, known as poulet bicyclette, are popular street food in Burkina Faso. A study assessed the concentrations and health risks of metallic trace elements in these chickens, finding higher levels of copper, iron, and nickel in flamed chickens, and higher levels of cadmium and chromium in braised chickens. Some samples exceeded the safety limit for lead.
BIOLOGICAL TRACE ELEMENT RESEARCH
(2021)
Letter
Food Science & Technology
Rodrigo Tarte, Nuria C. Acevedo
Article
Chemistry, Applied
Danika K. Miller, Nuria C. Acevedo, Steven M. Lonergan, Joseph G. Sebranek, Rodrigo Tarte
Article
Food Science & Technology
McKenna J. Powell, Joseph G. Sebranek, Kenneth J. Prusa, Rodrigo Tarte
Article
Food Science & Technology
Rodrigo Tarte, Jona S. Paulus, Nuria C. Acevedo, Kenneth J. Prusa, Show-Ling Lee
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Benjamin L. Ruther, James S. Dickson, Kenneth J. Prusa, Rodrigo Tarte, Joseph G. Sebranek
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Article
Chemistry, Applied
Yeong-Sheng Lee, Rodrigo Tarte, Nuria C. Acevedo
Summary: The study demonstrated that emulsions stabilized by a combination of SNPs and ChFs showed higher stability under different concentrations, storage times, and environmental conditions, especially when sonicated. The synergistic effect of using both SNPs and ChFs allowed for emulsion stabilization at lower solid nanoparticles concentrations than previously required.
Article
Food Science & Technology
Shannon M. Cruzen, Hayriye Cetin-Karaca, Rodrigo Tarte, Joseph G. Sebranek, James S. Dickson
Summary: Pork bellies were injected with different curing brines and inoculated with multiple strains of bacteria. Regardless of the brine or process cycle used, populations of all inoculated bacteria decreased by the end of the process, with differences observed for C. perfringens reductions based on the processing cycle. No significant differences were found in reductions for S. aureus or S. enterica between the processing cycles.
Article
Food Science & Technology
Shannon M. Cruzen, Hayriye Cetin-Karaca, Rodrigo Tarte, Joseph G. Sebranek, James S. Dickson
Summary: Four different brines were used to prepare boneless hams inoculated with multiple strains of bacteria. The type of brine did not affect the reduction in bacterial populations. However, there were significant reductions in the populations of Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica due to the end point temperature. Additionally, the interrupted cycle resulted in the greatest population reductions for Clostridium perfringens.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Karin Cho, Rodrigo Tarte, Nuria C. Acevedo
Summary: Edible biphasic gels with high lipid fractions (>50%) were developed and characterized for their freeze-thaw and lipid oxidation stability. Results showed that the biphasic gels had superior stability and physico-chemical properties compared to the control group.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Nicole D. Kibler, Nuria C. Acevedo, Karin Cho, Elizabeth A. Zuber-McQuillen, Yureni B. Carvajal, Rodrigo Tarte
Summary: The study showed that biphasic gels can be effective in reducing fat content in sausages while maintaining good texture and visual appearance. In sensory evaluations, the alternatives performed well and maintained stable quality.
Article
Biotechnology & Applied Microbiology
Lillian Nabwiire, Angela M. Shaw, Gail R. Nonnecke, Joey Talbert, Christina Chanes, Terri Boylston, Rodrigo Tarte, Kenneth Prusa
Summary: U.S. Virgin Islands imports over 95% of its food, which poses challenges for temperature control of protein foods due to transportation limitations. A study was conducted to understand the beef handling practices of consumers in USVI and identify educational needs. The findings showed that beef ranked second among the meat types consumed, with 92% of consumers purchasing beef from grocery stores and 55% removing beef from shelves immediately after entering the store.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Food Science & Technology
Michael S. Cropp, Rodrigo Tarte, Kenneth J. Prusa, James S. Dickson, Angela M. Shaw, Terry A. Houser, Rachel I. Crowley, Leah M. Reever, Joseph G. Sebranek
Summary: The study aimed to investigate the effect of post-thermal processing nitrite-embedded film (NEF) packaging on the quality attributes of alternatively-cured and nitrite-free bologna. The results showed that NEF packaging had a significant impact on the cured aroma, flavor, and color of the uncured bologna compared to conventional film packaging. The NEF packaging provided cured meat attributes comparable to the control formulation that included nitrite, indicating its potential in preserving the quality of nitrite-free cured meat products.
Meeting Abstract
Chemistry, Applied
Rodrigo Tarte, Nicole Kibler, Nuria Acevedo
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2021)
Correction
Chemistry, Multidisciplinary
Yeong-Sheng Lee, Rodrigo Tarte, Nuria C. Acevedo
Summary: The study corrected the content about curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers.
Article
Chemistry, Multidisciplinary
Yeong-Sheng Lee, Rodrigo Tarte, Nuria C. Acevedo
Summary: The study found that Pickering emulsions stabilized by starch nanoparticles and chitin nanofibers showed significant effects in retaining curcumin, with better results at higher concentrations of nanoparticles, extending the shelf-life to over 60 days with doubled emulsifiers.
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)