Article
Chemistry, Multidisciplinary
Maria de los Angeles Olea-Rodriguez, Patricia Chombo-Morales, Karla Nuno, Olga Vazquez-Paulino, Zuami Villagran-de La Mora, Luz E. Garay-Martinez, Javier Castro-Rosas, Angelica Villarruel-Lopez, Ma Refugio Torres-Vitela
Summary: This study investigated the microbiological characteristics and behavior of pathogens in Cotija cheese during production and ripening process. The results showed that the presence of Staphylococcus aureus and Listeria monocytogenes decreased in uninoculated samples after 30 days of ripening.
APPLIED SCIENCES-BASEL
(2021)
Article
Microbiology
Chea Rortana, Hung Nguyen-Viet, Sothyra Tum, Fred Unger, Sofia Boqvist, Sinh Dang-Xuan, Sok Koam, Delia Grace, Kristina Osbjer, Theng Heng, Seng Sarim, Or Phirum, Roeurn Sophia, Johanna F. Lindahl
Summary: Salmonella spp. and Staphylococcus aureus were found to be highly prevalent in chicken meat and pork in Cambodian markets, posing significant health risks to consumers. Urgent interventions are needed to improve the hygiene of meat for safer consumption.
Article
Food Science & Technology
Xiaojuan Yang, Jiahui Huang, Qingping Wu, Jumei Zhang, Shiyuan Yang, Juan Wang, Yu Ding, Moutong Chen, Liang Xue, Shi Wu, Qihui Gu, Youxiong Zhang, Xianhu Wei
Summary: RTE food products in China were found to be contaminated with Salmonella spp., with the most prevalent serovar being Derby ST40; 80% of the isolates were resistant to at least one antibiotic class, while 30% were multidrug-resistant.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Junxin Zhao, Yunzhi Lin, Chen Wang, Mahmoud Zayda, Aye Thida Maung, Tahir Noor Mohammadi, Hoang Minh Duc, Ping Yu, Maomao Ma, Deming Gong, Jun Sato, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto, Zheling Zeng
Summary: In this study, a novel Salmonella phage PS3-1 was identified with high lytic activity against Salmonella Typhimurium. PS3-1 belonged to the class Caudoviricetes with a broad host range, and had relatively short latent period, large burst size, high pH stability and thermal tolerance. Genome sequencing analysis showed that PS3-1 genome consisted of 107,110 bp DNA, without antibiotic resistance and virulence related genes.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Heeyoung Lee, Jin Hwa Park, Yu Kyoung Park, Hyun Jung Kim
Summary: This study developed dynamic mathematical models to predict the growth of Salmonella spp. and Staphylococcus aureus in cakes under fluctuating temperatures. The models successfully predicted the outcomes of bacterial growth in cakes, providing useful information for assessing and managing microbial risk in foods.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Omar Amine Mekhloufi, Daniele Chieffi, Abdelhamid Hammoudi, Sid Ahmed Bensefia, Francesca Fanelli, Vincenzina Fusco
Summary: This study analyzed the prevalence and antimicrobial resistance of Staphylococcus aureus in ready-to-eat foods in Algeria, revealing heterogeneity in their toxigenic potential and resistance. The findings highlight the quality and safety concerns related to the consumption of such foods in Algeria.
Article
Food Science & Technology
Abeni Beshiru, Isoken H. Igbinosa, Etinosa O. Igbinosa
Summary: The study revealed the prevalence of multi-drug resistant Staphylococcus aureus strains in ready-to-eat shrimp samples, with high levels of virulence determinants and antibiotic resistance genes. The findings highlight the significant public health risk posed by contaminated seafood.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Lili Li, Rikke Heidemann Olsen, Jian Xiao, Meidan Liang, Hecheng Meng, Shifu Peng
Summary: This study characterized a multi-drug resistant Salmonella Thompson isolate from retail ready-to-eat pork products in China and identified resistance genes located on a plasmid with high transferability. The plasmid is closely related to human Salmonella Thompson strains in China. The findings suggest that Chinese RTE pork products may be a possible source of pathogenic Salmonella Thompson with co-resistance to ESCs and FQs.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Chuansong Cheng, Tao Jiang, Dongwei Zhang, Huayan Wang, Ting Fang, Changcheng Li
Summary: This study evaluated the attachment, survival, and growth of Staphylococcus aureus biofilm on meat contact surfaces and found that it exhibited persistence, high metabolic activity, aerotaxis, and strain heterogeneity. The long-term existence of the biofilm on meat contact surfaces may lead to high-risk contamination of ready-to-eat beef products. The identification of the main sources of contamination and the establishment of strategies for biofilm prevention and removal are important for improving meat safety.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Mahmoud Ahmed Mahros, Samir Mohammed Abd-Elghany, Khalid Ibrahim Sallam
Summary: The study found that a high percentage of sandwiches sold in Mansoura city, Egypt were contaminated with coagulase-positive S. aureus, with a significant proportion being MRSA. These strains showed resistance to multiple antibiotics, including vancomycin in some cases.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Jiajia Wan, Liping Zheng, Liangyu Kong, Zhaoxin Lu, Yang Tao, Zhiyang Feng, Fengxia Lv, Fanqiang Meng, Xiaomei Bie
Summary: Two real-time quantitative PCR detection systems were developed for detecting Salmonella Enteritidis and Salmonella spp. using DNA Green and Ly Green saturated fluorescent dyes. The specificity of the systems was improved by adding graphene quantum dots, with high R2 values for standard curves and evaluations of sensitivity for different aspects.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Taisir Saber, Mohamed Samir, Rasha M. El-Mekkawy, Eman Ariny, Sara Ramadan El-Sayed, Gamal Enan, Sawasn H. Abdelatif, Ahmed Askora, Abdallah M. A. Merwad, Yasmine H. Tartor
Summary: This study aimed to investigate the frequency, antimicrobial resistance, and biofilm-forming ability of MRSA and VRSA in RTE meat and food handlers. The presence of these bacteria in these sources highlights the potential danger and calls for stricter hygiene practices and antimicrobial surveillance plans to reduce the risk of spread.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Denis Swolana, Robert D. Wojtyczka
Summary: The article introduces the effects of Staphylococcus epidermidis and Staphylococcus aureus on human health, as well as silver nanoparticles as a potential new substance for neutralizing bacterial cells. By reviewing the data on the activity of silver nanoparticles in inhibiting bacterial growth and biofilm formation, it provides insights for future research.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Tessa Tuytschaever, Liesbeth Jacxsens, Elien De Boeck, Mieke Uyttendaele
Summary: A variety of spreads and dips have been introduced to the European retail market in response to the growing number of vegetarian/flexitarian consumers and the shift towards plant-based food consumption. These products are mainly made from soybeans or seeds and often contain preservatives and organic acids/acid regulators as additives. A study in Belgium investigated the microbiological composition and preservation modes of these ready-to-eat vegetarian dips and spreads, providing insight into their characteristics and safety.
Article
Biotechnology & Applied Microbiology
J. Mclauchlin, H. Aird, C. F. L. Amar, C. Jenkins, F. Jorgensen, S. Lai, C. Willis
Summary: Salad and other fresh produce collected in England from retail and catering businesses were tested for various bacteria. The majority of the samples met satisfactory microbiological parameters, with a small portion being borderline or unsatisfactory. One sample was categorized as unacceptable due to the presence of potentially injurious STEC O76. Listeria monocytogenes, Bacillus cereus, and E. coli were also detected in some samples, with a significant association between L. monocytogenes and unsatisfactory levels of E. coli. Elevated levels of E. coli were predominantly found in loose products from UK caterers, possibly related to the relaxation of COVID-19 restrictions.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Plant Sciences
Xin Gao, Chang Li, Yee-Ling Tang, Huan Zhang, Shun-Wan Chan
PHARMACEUTICAL BIOLOGY
(2016)
Article
Pharmacology & Pharmacy
Philip C. T. Tang, Cui Yang, Rachel Wai-Sum Li, Simon Ming-Yuen Lee, Maggie Pui-Man Hoi, Shun-Wan Chan, Yiu-Wa Kwan, Chung-Ming Tse, George Pak-Heng Leung
EUROPEAN JOURNAL OF PHARMACOLOGY
(2016)
Article
Food Science & Technology
Wei-Long Liang, Ya-Li Pan, Huan-Le Cheng, Tung-Ching Li, Peter Hoi-Fu Yu, Shun-Wan Chan
Article
Integrative & Complementary Medicine
Hai-yan Sun, Bei-bei Liu, Jian-yang Hu, Li-jia Xu, Shun-wan Chan, Chi-on Chan, Daniel K. W. Mok, Dong-mei Zhang, Wen-cai Ye, Si-bao Chen
Article
Multidisciplinary Sciences
Xuelin Zhou, Pou Seng Choi, Jia-Ming Yang, Penelope M. Y. Or, Pui Man Hoi, Simon M. Y. Lee, George P. H. Leung, Sai Ming Ngai, Siu Kai Kong, Ho Pui Ho, Melody Y. M. Wong, Shun Wan Chan, John H. K. Yeung, Yiu Wa Kwan
Article
Environmental Sciences
Wai Lam, Yujie Wang, Pui Ling Chan, Shun Wan Chan, Yiu Fai Tsang, Hong Chua, Peter Hoi Fu Yu
ENVIRONMENTAL TECHNOLOGY
(2017)
Article
Biochemistry & Molecular Biology
Judy Yuet-Wa Chan, Hefeng Zhou, Yiu Wa Kwan, Shun Wan Chan, Gandhi Radis-Baptista, Simon Ming-Yuen Lee
JOURNAL OF BIOCHEMICAL AND MOLECULAR TOXICOLOGY
(2017)
Article
Biochemistry & Molecular Biology
Huan Zhang, Min-Yi Wu, De-Jian Guo, Chun-Wai Wan, Shun-Wan Chan
JOURNAL OF FOOD BIOCHEMISTRY
(2017)
Article
Biochemistry & Molecular Biology
Huan Zhang, Xuelin Zhou, Marcus Ho-Yin Wong, Ka-Yi Man, Wing-Kwan Pin, John Hok-Keung Yeung, Yiu-Wa Kwan, George Pak-Heng Leung, Pui-Man Hoi, Simon Ming-Yuen Lee, Chi-On Chan, Daniel Kam-Wah Mok, Peter Hoi-Fu Yu, Shun-Wan Chan
JOURNAL OF FOOD BIOCHEMISTRY
(2017)
Article
Cell Biology
Lei Gao, Parco M. Siu, Shun-wan Chan, Christopher W. K. Lai
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY
(2017)
Article
Food Science & Technology
Tung-Ting Sham, Meng-Heng Li, Chi-On Chan, Huan Zhang, Shun-Wan Chan, Daniel Kam-Wah Mok
JOURNAL OF FUNCTIONAL FOODS
(2017)
Article
Chemistry, Analytical
Lanteng Wang, Wenmeng Jiang, Xing Shen, Xiangmei Li, Xin-an Huang, Zhenlin Xu, Yuanming Sun, Shun-Wan Chan, Lingwen Zeng, Sergei Alexandrovich Eremin, Hongtao Lei
ANALYTICAL CHEMISTRY
(2018)
Article
Plant Sciences
Xu Wu, Shun-wan Chan, Jiang Ma, Ping Li, Pang-chui Shaw, Ge Lin
JOURNAL OF ETHNOPHARMACOLOGY
(2018)
Article
Marine & Freshwater Biology
Shisan Xu, Huan Zhang, Ping-Chieh Pao, Audrey Lee, Jun Wang, Yu Suen Chan, Francis A. M. Manno, Shun Wan Chan, Shuk Han Cheng, Xueping Chen
AQUATIC TOXICOLOGY
(2020)
Article
Biochemistry & Molecular Biology
Tung Ting Sham, Huan Zhang, Daniel Kam Wah Mok, Shun Wan Chan, Jianhong Wu, Songyun Tang, Chi On Chan
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
