Review
Evolutionary Biology
Steven C. Ricke
Summary: Food safety is a significant public health issue in the poultry industry, with Salmonella and Campylobacter being the primary foodborne pathogens. Strategies to reduce these pathogens in poultry production include prevention and elimination, with a focus on identifying sources and routes of transmission.
ANNUAL REVIEW OF ANIMAL BIOSCIENCES, VOL 9, 2021
(2021)
Article
Biotechnology & Applied Microbiology
Changchang Li, Raphael Nyaruaba, Xiaowei Zhao, Heng Xue, Hang Yang, Yuhong Li, Hongping Wei
Summary: Salmonella is a zoonotic pathogen commonly associated with foodborne disease outbreaks. A newly identified lysin, LysP53, was found to have good activity against various types of Salmonella, including Salmonella Newington, Salmonella Typhimurium, and Salmonella Dublin. LysP53 demonstrated high thermostability and was safe for oral administration, making it a potential biocontrol agent for reducing bacterial loads in fresh vegetable food.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Sofia Griselda Cuggino, Aricia Possas, Guiomar Denisse Posada-Izquierdo, Martin Gustavo Theumer, Fernando Perez-Rodriguez
Summary: This study investigated the processing steps and practices in the ready-to-eat leafy vegetable industry in Argentina, revealing significant variations among the participating industries. Predictive models were used to estimate the reduction of Salmonella during chlorine washing and the potential growth during storage and distribution. The findings can be used to prioritize risk-based sampling programs and optimize process parameters.
Article
Chemistry, Applied
Lin Zhao, Huixin Li, Ke Wang, Xuan Li, Chenxi Guo, Hongshun Yang
Summary: This study investigated the effects of a combination of acidic electrolysed water (AEW) and levulinic acid (LA) on organic strawberries. The results showed that this combination method reduced the natural microbiota of strawberries and kept the levels of harmful bacteria below the detection limit. Additionally, it did not significantly affect the physicochemical qualities of the strawberries.
Article
Food Science & Technology
Barbora Tarabova, Francesco Tampieri, Elisabetta Maran, Ester Marotta, Andrea Ostrihonova, Marco Krewing, Zdenko Machala
Summary: The study investigated the safety and efficacy of air non-thermal plasma treatment on freshly squeezed apple juice. The treatment successfully inactivated microorganisms, extended the juice shelf-life, and had minimal impact on key physico-chemical parameters of the juice. This method shows promising application potential in food technology.
Review
Food Science & Technology
Anna Townsend, Laura K. Strawn, Benjamin J. Chapman, Laurel L. Dunn
Summary: Listeria species and L. monocytogenes were detected in every stage of the fresh produce supply chain, with the highest prevalence observed in natural environments and outdoor production. Data gaps were identified for future research on produce safety, particularly in the transportation and distribution center environment.
Article
Horticulture
Yi Su, Wei-Yea Hsu, Tung-Shi Huang, Amarat Simonne
Summary: Consumer demand for a healthier lifestyle has led to an increase in the consumption of fresh produce and herbs as flavoring agents, with a preference for locally produced items. The study found that cilantro had the highest APC among tested produce, while national chains had lower APC levels compared to farmers' markets and locally owned grocery stores. No human pathogens were detected in any of the tested produce samples.
Article
Food Science & Technology
Nodali Ndraha, Ai Ping Goh, Gia Dieu Tran, Cheng-quan Chen, Hsin- Hsiao
Summary: This study aimed to develop predictive models for Salmonella, Listeria, and E. coli in locally grown lettuce iceberg in Taiwan. The findings enhance the understanding of the growth variability between these strains and provide recommendations for proper storage temperature to prevent rapid growth of the microorganisms in lettuce.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Soyul Lee, Areum Han, Jae-Hyun Yoon, Sun-Young Lee
Summary: The study predicted the growth of foodborne pathogens in different vegetable and fruit juices, finding that vegetable juices supported the growth of foodborne pathogens.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Analytical
Shuang Liang, Phanatchakorn Sutham, Kai Wu, Kumar Mallikarjunan, Jian-Ping Wang
Summary: The increasing number of foodborne disease outbreaks has attracted attention from the food industry and regulators. Traditional detection methods are not suitable for rapid detection. Giant magnetoresistance (GMR) biosensors have the potential to revolutionize food surveillance approaches. By utilizing nanotechnology, GMR biosensors can achieve high throughput screening of food samples at a lower cost, and with on-chip microfluidic channels and filtration function, can be fully automatic.
Article
Food Science & Technology
Chae-Hun Lee, Ji-Hoon Kang, Hyuk-Je Woo, Kyung Bin Song
Summary: The positively charged emulsion produced by the combination of peanut skin extract and benzethonium chloride showed a good washing effect against Listeria monocytogenes and Escherichia coli O157:H7 on fresh-cut romaine lettuce, reducing the populations of these pathogens without affecting the quality of the lettuce leaves. The physicochemical characteristics of the washing solution were found to be correlated with the washing effect, suggesting that PSE-BEC has the potential to be used as an effective alternative to chlorine-based sanitizers.
Article
Food Science & Technology
Naresh Devarajan, Daniel L. Weller, Matthew Jones, Aiko D. Adell, Achyut Adhikari, Ana Allende, Nicole L. Arnold, Patrick Baur, Sarah M. Beno, Donna Clements, Elissa M. Olimpi, Faith Critzer, Hyatt Green, Lisa Gorski, Angela Ferelli Gruber, Jasna Kovac, Jeffery McGarvey, Claire M. Murphy, Sarah I. Murphy, Nora Navarro-Gonzalez, Jeb P. Owen, Alda F. A. Pires, Nicole Richard, Sandipan Samaddar, Radomir Schmidt, Kate Scow, Nikki W. Shariat, Olivia M. Smith, Austin R. Spence, Don Stoeckel, Thao D. H. Tran, Gretchen Wall, Daniel S. Karp
Summary: Consumption of contaminated produce is a major cause of foodborne illness. This study evaluates the efficacy of different management strategies aimed at reducing produce-safety risk, while acknowledging the economic, social, and environmental costs associated with these changes. The findings provide insights for growers and personnel in managing food safety and other objectives in preharvest environments.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Chemistry, Applied
Jessica S. Pizzo, Jesui V. Visentainer, Andre L. B. R. da Silva, Camila Rodrigues
Summary: Growers commonly use chemical sanitizers to wash fresh produce during postharvest handling, but this poses risks to both the washing systems and workers' health. Essential oils such as thyme, oregano, cinnamon, and clove have been studied as potential alternatives to chemical sanitizers for produce washing. The combination of essential oils and surfactants can enhance the antimicrobial activity of emulsions, but further research is needed to evaluate the effect of different chemical components of essential oils and preparations. Overcoming challenges such as high levels of essential oils needed, unwanted impact on produce quality, and poor solubility in aqueous solutions should also be addressed.
Review
Food Science & Technology
Dong Han, Jian Chen, Wei Chen, Yanbo Wang
Summary: This review article discusses the severity of Bongkrekic acid (BKA) poisoning and highlights the recent research progress on the pathogenicity and biochemical mechanisms of B. gladioli pv. cocovenenans. It emphasizes the potential global threat of BKA poisoning and the importance of detection and interventions for this foodborne disease.
Article
Food Science & Technology
Nure Alam Siddiky, Md Shahidur Rahman Khan, Md Samun Sarker, Mohammod Kamruj Jaman Bhuiyan, Asheak Mahmud, Md Tanvir Rahman, Monzur Morshed Ahmed, Mohammed A. Samad
Summary: The study among chicken vendors in wet markets in Dhaka, Bangladesh revealed low levels of food safety knowledge and practices. Vendors showed good knowledge and attitude towards hand washing, use of personal protective devices, cleaning of equipment, and waste management, but lacked knowledge on antimicrobial resistance, zoonoses, and foodborne pathogens.
Article
Biochemistry & Molecular Biology
Chang Joo Lee, Jong Hee Na, Jun-Young Park, Pahn-Shick Chang
Article
Chemistry, Applied
Choongjin Ban, Myeongsu Jo, Young Hyun Park, Jae Hwan Kim, Jae Yong Han, Ki Won Lee, Dae-Hyuk Kweon, Young Jin Choi
Article
Chemistry, Applied
Honggu Lim, Myeongsu Jo, Choongjin Ban, Young Jin Choi
Article
Oncology
Kum Hee Noh, Ae Jin Jeong, Haeri Lee, Song-Hee Lee, Eunhee Yi, Pahn-Shick Chang, Cheol Kwak, Sang-Kyu Ye
Article
Multidisciplinary Sciences
Choongjin Ban, Joon-Bum Park, Sora Cho, Hye Rin Kim, Yong Joon Kim, Young Jin Choi, Woo-Jae Chung, Dae-Hyuk Kweon
SCIENTIFIC REPORTS
(2020)
Article
Chemistry, Applied
Myeongsu Jo, Choongjin Ban, Kelvin K. T. Goh, Young Jin Choi
Summary: By loading resveratrol in chitosan-coated emulsions, the retention time and bioavailability of resveratrol can be enhanced, prolonging its bioactivity and improving its adhesion on intestinal mucosa. Furthermore, the resveratrol-loaded chitosan-coated emulsions exhibit high stability, providing valuable insights for the development of an effective oral delivery system for resveratrol.
FOOD HYDROCOLLOIDS
(2021)
Article
Nutrition & Dietetics
Li-Juan Tan, Hye Joo Jeon, SoHyun Park, Seong-Ah Kim, Kyungjoon Lim, Sangwon Chung, Pahn-Shick Chang, Jong-koo Lee, Daehee Kang, Sangah Shin
Summary: The study found a negative association between moderate coffee consumption and low high-density lipoprotein cholesterol (HDL-C) and high fasting blood glucose (FPG) among Korean male adults.
Article
Chemistry, Physical
Jisu Ha, Jun-Young Park, Yoonseok Choi, Pahn-Shick Chang, Kyung-Min Park
Summary: The study compared different protein extraction methods and recommended commercial kits as a better choice for high-throughput screening of enzyme activity from plant sources. Additionally, it identified several agricultural products as potential sources of novel lipases with promising specific activities.
Article
Food Science & Technology
Jisoo Yang, Junghoon Kim, Young Jin Choi, Jungwoo Hahn
Summary: In this study, hydrocolloid gels were prepared by blending flaxseed gum (FSG), konjac glucomannan (KGM), and agar (AG) in different ratios. The physicochemical properties of the hydrogels were analyzed, showing that as the FSG ratio decreased, the water solubility index (WSI) increased. Specific mixing ratios of KGM/FSG/AG demonstrated high swelling power (SP) and low tan delta values. The FKA821.5 sample showed a relatively small, monodispersed gel building structure, correlated with the rheological results.
FOOD SCIENCE AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Euiji Lee, Junghoon Kim, Eunghee Kim, Young Jin Choi, Jungwoo Hahn
Summary: This study aimed to produce dried noodles with a high content of whole tofu (60% (w/w)). By adding curdlan and applying a high-temperature resting process, the elasticity of the dough increased significantly, resulting in a compact internal structure and reduced cooking time and loss. The developed whole tofu noodles have a high protein content, improved texture, and cookability, which could be beneficial for developing high hydration dough-based bread products.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Hyun Woo Choi, You Young Lee, Chaerin Ryoo, Hong Il Yoon, Jungwoo Hahn, Young Jin Choi
Summary: This study analyzed the textural characteristics of low-moisture textured vegetable protein (TVP) following heat treatments including steaming, oven-cooking, microwaving, and vacuum-autoclaving. The researchers found that vacuum-autoclaving was the most helpful cooking method as it allowed the treated meat analogues to trap moisture well, leading to a dense structure and a lowering of the texturization index.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Minji Choi, Hyun Woo Choi, Ha Eun Kim, Jungwoo Hahn, Young Jin Choi
Summary: The growth of the plant-based meat analogue market has led to the need for new approaches in replacing animal adipose tissue. In this study, a novel solid emulsion gel system was developed using a hybrid gel network to imitate the thermal behavior and texture of adipose tissue. The emulsion gel contained a dense network that trapped oil droplets and exhibited similar elastic behavior as porcine adipose tissue, suggesting that it could enhance the quality of plant-based meat analogues by mimicking the physical and thermal properties of animal adipose tissue.
FOOD HYDROCOLLOIDS
(2023)
Article
Plant Sciences
Hyun-Seung Lee, Yong-Jin Kwon, Eun-Bi Seo, Seul-Ki Kim, Haeri Lee, Jin-Tae Lee, Pahn-Shick Chang, Young Jin Choi, Sung-Hyen Lee, Sang-Kyu Ye
Summary: The peel extract of Allium cepa (AP50E) exhibits anti-inflammatory effects in LPS-induced RAW264.7 mouse macrophages by directly inhibiting the JAK-STAT signaling pathway. These findings suggest that AP50E may be a potential candidate for the development of preventive or therapeutic agents against inflammatory diseases.
JOURNAL OF ETHNOPHARMACOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Jungwoo Hahn, Eunghee Kim, Hyebin Han, Young Jin Choi
Article
Chemistry, Analytical
Jungwoo Hahn, Eunghee Kim, Youngsang You, Young Jin Choi
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
