Article
Food Science & Technology
Zhaojun Ban, Lihua Fan, Jun Song, Sherry Fillmore, Junfeng Guan
Summary: This study investigates the antibacterial effect of pomegranate juice (PJ) on Listeria innocua and Escherichia coli. The results show that the antibacterial effect of PJ is dependent on bacteria species, juice concentration, incubation temperature, and growth medium. Higher juice concentration and incubation temperature result in increased antibacterial effects. Listeria innocua is more sensitive to PJ than E. coli in distilled water systems. PJ can effectively inhibit the growth of L. innocua and E. coli in bacterial culture broth with concentrations of >= 20%.
Article
Food Science & Technology
Rebecca Stearns, Kristen Matak, Annette Freshour, Cangliang Shen
Summary: This study compared different methods to reduce and prevent cross-contamination of Listeria monocytogenes and L. innocua on Fuji apples. The results showed that using a dip procedure with 0.25 ml/dL H2O2-PAA was the most effective in reducing the contamination for both L. monocytogenes and L. innocua. Additionally, using a low pressure, conventional, hand-held garden sprayer with 0.25 ml/dL H2O2-PAA minimized the cross-contamination rate. The study also found that L. innocua is a suitable surrogate for L. monocytogenes on apples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Cristina Serra-Castello, Ilario Ferrocino, Anna Jofre, Luca Cocolin, Sara Bover-Cid, Kalliopi Rantsiou
Summary: The combination of lactate as an antimicrobial agent and high-pressure processing (HPP) as a lethal treatment is an effective strategy for controlling L. monocytogenes in cooked meat products. The molecular mechanisms underlying the protective effect of lactate involve promoting shifts in pathogen metabolism and membrane properties, enhancing resistance to HPP. This study provides insights into the adaptive responses of L. monocytogenes to lactate and HPP, contributing to the understanding of the piezo-protective effect of lactate.
Article
Food Science & Technology
Md Niamul Kabir, Sadiye Aras, Jyothi George, Sabrina Wadood, Shahid Chowdhury, Aliyar Cyrus Fouladkhah
Summary: This study demonstrated that elevated hydrostatic pressure treatment combined with mild heat can significantly enhance the efficacy of pathogen reduction, particularly in milk and orange juice. Different phenotypes of Gram-positive pathogens showed comparable sensitivity to treatment, suggesting a validated treatment against wild-type cells may be equally effective against other phenotypes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Zhihan Xian, Jiyoon Yoo, Chadni Patel, Helen Yang, Xiangyu Deng, Thomas Hammack, Yi Chen
Summary: Comparisons were made among a qPCR assay, VIDAS (R) assays, and a conventional agar streaking method for the detection of Listeria monocytogenes. The study found that qPCR was the most sensitive method, while VIDAS (R) and agar streaking also had reasonable performance. Selecting an appropriate enrichment duration and rapid assays can enhance the accuracy of Listeria monocytogenes testing.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Food Science & Technology
Bryce R. Hales, Marie K. Walsh, Luis J. Bastarrachea
Summary: The synergistic effect of high-intensity ultrasound, UV-A light, and natural antimicrobials on microbial inactivation in milk was studied. The combination resulted in a reduction of up to 99.99% in the initial microbial population, with further reduction possible after 24 hours of refrigerated storage. The treatments had marginal effect on the color and pH of the milk.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Microbiology
Anahita Ghorbani Tajani, Bledar Bisha
Summary: This study assessed the effectiveness of grape seed extract (GSE) in reducing Listeria monocytogenes contamination in fresh produce and found that GSE showed significant antimicrobial activity. The effectiveness varied depending on the type of produce and treatment duration, with apples having the highest reduction in Listeria counts and cantaloupes having the lowest. A 15-minute treatment was also found to be more effective than a 5-minute treatment.
Article
Food Science & Technology
Jiajing Guo, Xiao Hu, Zhipeng Gao, Gaoyang Li, Fuhua Fu, Xuebo Shang, Zengenni Liang, Yang Shan
Summary: Research showed that Fingered Citron essential oil (FCEO) has strong anti-listeria activity, causing cell morphology changes, and L. monocytogenes exhibited various cell responses in its presence. Genome-wide transcriptome analysis revealed that L. monocytogenes adapt by enhancing motility, promoting escape mechanisms, increasing energy intake, and altering metallic cation uptake in response to FCEO exposure.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Erica Tirloni, Cristian Bernardi, Francesco Celandroni, Emilia Ghelardi, Simone Stella
Summary: The study showed that acetic acid and lactic acid were effective in inhibiting Bacillus cereus growth, with different concentrations showing varying effects on Listeria monocytogenes growth at low temperatures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Microbiology
Iwona Kawacka, Agnieszka Olejnik-Schmidt, Marcin Schmidt, Anna Sip
Summary: Listeria monocytogenes is a foodborne pathogen that causes a disease called listeriosis with high fatality rates. Despite being resistant to many environmental factors, L. monocytogenes is susceptible to various natural plant-derived antimicrobials. Research focuses on identifying NPDA active against L. monocytogenes and their mechanisms of action, as well as demonstrating their antimicrobial effects in food models.
Article
Biochemical Research Methods
Cristhiane M. F. dos Reis, Gustavo Luis de P. A. Ramos, Rodrigo de Castro Lisboa Pereira, Deyse Christina Vallim, Leonardo Emanuel de Oliveira Costa
Summary: The study evaluated the effectiveness of automated methods in identifying atypical strains of the Listeria genus. The results showed that the automated methods were unable to correctly identify these strains and suggested the need for complementary tests for accurate identification.
JOURNAL OF MICROBIOLOGICAL METHODS
(2022)
Article
Food Science & Technology
Paolo Bonilauri, Giuseppe Merialdi, Mattia Ramini, Lia Bardasi, Roberta Taddei, Maria Silvia Grisenti, Paolo Daminelli, Elena Cosciani-Cunico, Elena Dalzini, Maria Angela Frustoli, Federica Giacometti, Federico Tomasello, Silvia Piva, Andrea Serraino
Summary: A model describing the evolution of Listeria innocua based on the processes of 51 Italian salami companies and HPP treatments in 31 companies was developed. Factors such as pH, a(w), seasoning duration, and caliber were found to be associated with the reduction of L. innocua during processing. The efficacy of HPP was related to the a(w) and pH of the product.
Article
Chemistry, Applied
Yanjun Liu, Yi Liu, Panpan Li, Ziwei Li
Summary: The study explored the antibacterial activity and mechanism of cyclolinopeptides in flaxseed oil. The cyclolinopeptides exhibited strong antibacterial activity against Listeria monocytogenes by destroying the bacterial cell membrane. This research highlights the potential of cyclolinopeptides as food additives or preservatives.
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
Food Science & Technology
Amin N. Olaimat, Murad A. Al-Holy, Mahmoud H. Abu Ghoush, Anas A. Al-Nabulsi, Tareq M. Osaili, Mutamed Ayyash, Yahya S. Al-Degs, Richard A. Holley
Summary: The consumption of hummus has become popular in the United States, European countries, and Canada, but unfortunately, it has been associated with foodborne outbreaks and recalls due to contamination with Listeria monocytogenes and Salmonella enterica. This study found that citric acid and garlic extract have inhibitory effects on the growth of these pathogens in hummus, reducing their numbers and enhancing product safety.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Review
Microbiology
Nathan E. Wideman, James D. Oliver, Philip Glen Crandall, Nathan A. Jarvis
Summary: This article discusses the detection, enumeration, and virulence potential of VBNC pathogens, highlighting the importance of supplementing routine Lm testing methods with methods designed to enumerate VBNC cells. Five methods for enumerating VBNC Lm are summarized, with Live/Dead BacLight(TM) staining and CFDA-DVC staining appearing to be the most accurate. Understanding the impact of the VBNC state on the virulence of Lm and identifying environmental triggers that can cause Lm to become virulent are important for public health risk assessment.
Article
Environmental Sciences
Radoslav Georgiev, Ivan G. Ivanov, Petya Ivanova, Yulian Tumbarski, Hristo Kalaydzhiev, Ivayla N. Dincheva, Ilian K. Badjakov, Vesela Chalova
Summary: The study investigated the phytochemical profile and bioactivity of ethanol-wash solutes (EWS) obtained as a waste product of protein isolate preparation from industrial rapeseed meal. The results showed that EWS exhibited high antioxidant and antifungal activity, making it suitable for food preservation or plant protection.
WASTE AND BIOMASS VALORIZATION
(2021)
Article
Food Science & Technology
Miluska Cisneros-Yupanqui, Vesela Chalova, Hristo R. Kalaydzhiev, Dasha Mihaylova, Albert Krastanov, Anna Lante
Summary: The study focused on the characterization of ethanol-wash solutes (EWS) from rapeseed and sunflower meals, which showed higher total phenolic compounds and antioxidant activity in sunflower EWS. These EWS significantly improved the oxidative stability of oils, indicating their potential as natural antioxidants in the food industry and promoting circular economy by utilizing agricultural waste.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Environmental Sciences
Radoslav Georgiev, Hristo Kalaydzhiev, Anton Slavov, Petya Ivanova, Galina Uzunova, Vesela Chalova
Summary: The study focused on the biochemical and functional characterization of deproteinized rapeseed meal residue (DRM) and found that it is rich in proteins, dietary fibers, and micronutrients. DRM exhibited a pH-dependent water absorption capacity (WAC) with significant influence of NaCl addition observed in alkaline media. The results suggest the potential utilization of DRM as a value-added product in the food industry.
WASTE AND BIOMASS VALORIZATION
(2022)
Article
Food Science & Technology
Jeffrey Clark, Corliss A. O'Bryan, Philip G. Crandall
Summary: Public health inspectors schedule inspections based on the level of risk in food facilities. Research shows high-risk facilities struggle with food safety practices and are linked to more foodborne illness outbreaks. Allocating more resources to high-risk establishments makes fiscal sense. Inspections reveal high-priority facilities have higher violation rates, indicating the risk classification aligns with health inspection results.
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Shilpa S. Samant, Philip Glen Crandall, Sara E. Jarma Arroyo, Han-Seok Seo
Summary: The success of pet foods depends on the acceptance by both pets and pet owners. Flavor enhancers are used to improve the palatability of dry pet foods, and pet foods can also be prepared to appeal to pet owners based on human preferences for taste.
Article
Food Science & Technology
Radoslav Georgiev, Hristo Kalaydzhiev, Petya Ivanova, Cristina L. M. Silva, Vesela Chalova
Summary: The study demonstrates that protein isolates obtained from industrial rapeseed meal through a specific preparation approach exhibit excellent functional and antioxidant properties. PI10.5-2.5, in particular, shows high water and oil absorption capacities, good emulsion stability, and strong scavenging abilities on DPPH and hydroxyl radicals.
Article
Food Science & Technology
Matthew G. Richardson, Philip Glen Crandall, Han-Seok Seo, Corliss A. O'Bryan
Summary: The study aims to understand why a large percentage of rice production is discounted for human consumption, despite the perceived differences in appearance of raw rice with high levels of brokens affecting the price consumers were willing to pay. However, panelists were unable to discern sensory differences amongst cooked rice samples with different brokens percentages, indicating that price discounts imposed on broken rice are not due to perceived differences in the eating quality of cooked rice. Overall impression and overall texture were the two most significant determinants in willingness to purchase rice, with cooked-rice samples with different levels of broken rice inclusion showing no difference in terms of willingness to purchase.
Article
Food Science & Technology
Mariya A. Dushkova, Apostol T. Simitchiev, Hristo R. Kalaydzhiev, Petya Ivanova, Nikolay D. Menkov, Vesela Chalova
Summary: This study determined the equilibrium moisture contents (EMC) of deproteinized rapeseed meal (DRM) and model extrudate at different temperatures and water activities. The results showed that the model extrudate had lower sorption capacity and greater hysteresis loop than DRM. The modified Oswin and GAB models were found suitable for describing the relationship between EMC, water activity, and temperature. The study demonstrated the usability of DRM for producing a model extrudate suitable for long-term storage.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Review
Food Science & Technology
Thadeus L. Beekman, Philip Glen Crandall, Han-Seok Seo
Summary: This research focuses on explaining consumers' perception, behavior, and decision-making regarding food from the perspective of psychological cognitive theories, with particular emphasis on the impact of analytic-holistic cognitive style theory.
Article
Food Science & Technology
Petya Ivanova, Hristo Kalaydzhiev, Anton Slavov, Vesela I. Chalova
Summary: The study demonstrated the potential value of deproteinized sunflower meal (DSM), a waste product from the protein extraction process, as a valuable ingredient or additive in the food industry. DSM is mainly composed of proteins and dietary fibers, with relatively high thermal stability and water absorption capacity. It also contains important minerals and can be used under various pH and temperature conditions.
INTERNATIONAL JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Seth Ellsworth, Philip Glen Crandall, Han-Seok Seo, Corliss A. O'Bryan
Summary: This research aimed to determine if consumers would pay a higher price for a smoked chicken breast that was healthier and made with environmentally friendly ingredients. Two consumer panel groups were presented with information on the health and environmental benefits of smoked chicken. Health claims generated a higher premium, and the order of information presentation did not affect the results. Practical applications indicate that consumers are willing to pay more for chicken that is perceived as healthier and made with environmentally friendly ingredients.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Biotechnology & Applied Microbiology
Miluska Cisneros-Yupanqui, Vesela I. Chalova, Hristo R. Kalaydzhiev, Dasha Mihaylova, Albert I. Krastanov, Anna Lante
Summary: This study focused on optimizing an ultrasound assisted extraction (UAE) of antioxidant bioactive compounds from rapeseed meal ethanol-wash solutes (EWS) and fortifying rapeseed oil with the best extract obtained. The combination of amplitude and time of 10%-9.24 min and 15%-0.76 min achieved the optimum values of total phenolic compounds (TPC) and antioxidant activity (AOA), and the extracted compounds were mainly phenylacetic acid and ferulic acid. The fortification of rapeseed oil with the optimum extracts delayed oxidation up to 61%.
ENVIRONMENTAL TECHNOLOGY & INNOVATION
(2023)
Article
Chemistry, Multidisciplinary
Anton Slavov, Hristo Spasov, Rada Dinkova, Petko Denev, Ivayla Dincheva, Mariyana Georgieva Topuzova, Vesela Chalova
Summary: This study explores the potential of using byproducts of the essential rose oil industry to prepare aromatized wine-type beverages. The findings show that these beverages can have distinctive and pleasant rose aromas, as well as increased polyphenol content. This method contributes to the diversification of the wine market and the valorization of byproducts, while aligning with the concept of circular economy.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Valentina Lacivita, Adriana Lordi, Hristo Kalaydzhiev, Vesela I. Chalova, Matteo A. Del Nobile, Amalia Conte
Summary: The potential of sunflower meal ethanol-wash powder (SEWP) as an antimicrobial agent in liquid foods was investigated. Different concentrations of SEWP were tested for their antimicrobial efficacy against various spoilage bacteria in vitro, as well as in real food matrices such as soymilk and apple juice. Results showed that SEWP had moderate effects against target microorganisms in vitro, but different microbial evolutions were observed in the two food matrices. The lowest SEWP concentration (1% w/v) demonstrated the best result as a bioprotectant, extending the shelf life of apple juice for more than 21 days.
