Article
Food Science & Technology
Kapil K. Chousalkar, Samiullah Khan, Andrea R. McWhorter
Summary: In the past decade, significant progress has been made in egg quality and safety research within the scientific community, particularly focusing on nontyphoidal Salmonella. Cold storage is effective in limiting bacterial replication on and in eggs, but there is a lack of prescriptive guidelines for egg storage in the retail market in many countries. While the risk of foodborne virus transmission via table eggs is low, the rise in cage-free egg production has led to an increased risk of fungal contamination. Probiotics or vitamin supplementation can enhance egg defense by altering the caecal microbiota, though further research is needed on how indicator bacteria are related to egg quality.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Microbiology
Siew Herng Chan, Sock Hwee Liau, Ying Jia Low, Kern Rei Chng, Yuansheng Wu, Joanne Sheot Harn Chan, Li Kiang Tan
Summary: Rapid and reliable detection assays for Salmonella Enteritidis (SE) in shell eggs are crucial for quick testing and effective food safety control. We developed a strategy based on qPCR to accelerate the detection of viable SE in egg-enriched cultures and identify SE isolates. The technique can accurately identify viable SE in naturally contaminated shell eggs following enrichment, providing an early alert, and it consistently identifies the serotypes of SE isolates faster than conventional testing.
Article
Veterinary Sciences
Sujuan Chen, Zheng Feng, Hualu Sun, Ruonan Zhang, Tao Qin, Daxin Peng
Summary: The research shows that there is a correlation between the biofilm formation of Salmonella Enteritidis and its level of vertical transmission in chickens. The genes csgD and bcsA play a significant role in facilitating the vertical transmission of Salmonella Enteritidis in chickens.
FRONTIERS IN VETERINARY SCIENCE
(2021)
Article
Food Science & Technology
Hongfei Zhang, Sabrina Peiqi Chen, Hon Luen Seck, Weibiao Zhou
Summary: This study found that low-energy X-ray effectively inactivated biofilm cells of Salmonella Enteritidis and Pseudomonas fluorescens on shell eggs, reducing extracellular polysaccharide content. Egg white proteins and shell texture remained unchanged after irradiation, and no harmful substances were detected in irradiated eggs.
Article
Veterinary Sciences
Fatema Khatun, Md Abu Sayem Khan, Md Firoz Ahmed, Md Majibur Rahman, Sabita Rezwana Rahman
Summary: This study aims to analyze and evaluate the transmission characteristics of Salmonella enteritidis in laying-type hen flocks and their laid eggs. The results show that 60% of in-contact hens tested positive for S. enteritidis within 61 days postinoculation, with 26.7% transmission occurring within the first 31 days. S. enteritidis was detected on 58% of eggshells and 5.33% of eggs internal contents. Additionally, there was a 33.33% reduction in egg production from infected hens. The study also demonstrated that experimentally inoculated containers can act as a potential source of Salmonella spp. infection.
VETERINARY MEDICINE AND SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Richard K. Gast, Deana R. Jones, Rupa Guraya, Kenneth E. Anderson, Darrin M. Karcher
Summary: Contaminated eggs are a major source of Salmonella infections, particularly in indoor cage-free housing, where the incidence of internal contamination is low but significant. This ongoing challenge requires attention from public health authorities and egg industries worldwide.
Article
Food Science & Technology
Ji-Hoon An, Hee-Seok Lee
Summary: This study investigated the effect of temperature on the growth characteristics of Salmonella Enteritidis on eggshells to determine an appropriate storage temperature for unwashed eggs in a real distribution environment. Among the tested storage temperatures (10°C, 25°C, and 35°C), 25°C was found to be suitable, with no impact of temperature change on SE control on eggshells. Furthermore, the quality indicators of the eggs, such as Haugh unit, yolk index, albumin index, and albumin pH, were well maintained. These findings suggest that unwashed eggs should be stored at 25°C for SE control, and the storage temperature should be maintained below 10°C starting from day 4 of distribution to preserve egg quality. This study contributes to the safety management of unwashed eggs in real distribution environments.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Chia-Min Lin, Song-Yue Chen, Yi-Ting Lin, Chun-Ping Hsiao, Chih-Tung Liu, Sulfath Hakkim Hazeena, Jong-Shinn Wu, Chih-Yao Hou
Summary: This study investigated the use of microbubble water combined with ozone for disinfecting Salmonella enterica on eggshells. The results showed that this method effectively reduced the bacterial population in large quantities of water without compromising the sensory quality of eggs.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
J. Allen, B. Balasubramanian, K. Rankin, T. Shah, A. M. Donoghue, I. Upadhyaya, B. Sartini, Y. Luo, A. Upadhyay
Summary: Salmonella Enteritidis is a food-borne pathogen that causes enteric illnesses in humans, primarily through contaminated poultry meat and eggs. Despite traditional disinfection approaches, egg-borne outbreaks continue to occur. This study investigated the efficacy of a Trans-cinnamaldehyde nanoemulsion as an egg wash treatment to reduce Salmonella Enteritidis on shelled eggs, and found promising results.
Article
Food Science & Technology
Boaz Zion, Rachel Gollop, Mordechai Barak, Shlomo Sela (Saldinger), Avraham Arbel
Summary: A new thermal treatment using steam was developed to completely inactivate Salmonella on shell eggs. The treatment had no adverse effects on egg quality and proved to be efficient in terms of energy and operation. This technology may provide a feasible solution for shell egg external disinfection.
Article
Food Science & Technology
Li Guo, Pengyu Zhao, Zhiqian Yao, Tianhui Li, Mengying Zhu, Zifeng Wang, Lingling Huang, Gulimire Niyazi, Dingxin Liu, Mingzhe Rong
Summary: Plasma-activated air (PAA) can effectively inactivate Salmonella enteritidis on the surface of eggs, providing an effective and safe strategy for aseptic processing in the poultry industry.
Article
Public, Environmental & Occupational Health
Baobao Liu, Xiaojie Zhang, Xueyan Ding, Peng Bin, Guoqiang Zhu
Summary: This article summarizes the ecological significance of Salmonella enterica serovar Enteritidis (SE) in a One-Health context, with a focus on the differences in vertical transmission of SE in poultry, livestock, and humans. By analyzing the transmission pathway, immune mechanisms, and potential models and strategies for studying and preventing vertical transmission, this review provides important insights into controlling SE in animal husbandry and preventing fetal infection during human pregnancy.
Article
Food Science & Technology
Alba E. Illera, Vanessa R. Souza, Nooshin Nikmaram, Linyi Tang, Kevin M. Keener
Summary: This study optimized the HVACP treatment method for reducing Salmonella enteritidis (SE) on the surface of chicken eggs. The results showed that HVACP treatment can effectively reduce SE contamination without affecting key quality parameters of the eggs. This provides a basis for future scale-up of the process in the food industry.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Asma Entezari, Sahar Roshanak, Golshan Shakeri, Nasser Sedaghat
Summary: Eggs are crucial for human nutrition, but they can also transmit salmonellosis. This study found that coating eggs with zein can improve their quality and effectively control Salmonella contamination.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Boaz Zion, Rachel Gollop, Mordechai Barak, Liad Reshef, Avraham Arbel
Summary: Salmonella, a pathogen commonly transmitted through food, can be easily transmitted from egg shells to other food products or infect food handlers. A new thermal treatment using steam has been developed to effectively inactivate Salmonella on egg shells without adverse effects on egg quality or shelf life.
Article
Agriculture, Multidisciplinary
Corliss A. O'Bryan, Philip Crandall, Divya Jaroni, Steven C. Ricke, Kristen E. Gibson
RENEWABLE AGRICULTURE AND FOOD SYSTEMS
(2017)
Review
Food Science & Technology
Jeffrey Clark, Philip G. Crandall, Corliss O'Bryan
Article
Biotechnology & Applied Microbiology
Jeffrey Clark, Phil Crandall, Jessica Shabatura
JOURNAL OF FOOD PROTECTION
(2018)
Review
Forestry
Seth W. Ellsworth, Philip G. Crandall, Jody M. Lingbeck, Corliss A. O'Bryan
IFOREST-BIOGEOSCIENCES AND FORESTRY
(2018)
Article
Food Science & Technology
Jeffrey Clark, Joel Reynolds, Philip G. Crandall
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
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
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.
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
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
Education, Scientific Disciplines
Philip G. Crandall, Jeffrey A. Clark, Catherine W. Shoulders, Donald M. Johnson
JOURNAL OF FOOD SCIENCE EDUCATION
(2019)
Article
Hospitality, Leisure, Sport & Tourism
Jeffrey Clark, Phil Crandall, Joel Reynolds
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT
(2019)
Article
Development Studies
Y. Mayett, M. Sabogal, J. S. Popp, P. Crandall, E. Arvizu-Barron
DEVELOPMENT POLICY REVIEW
(2018)
Article
Education, Scientific Disciplines
Catherine W. Shoulders, Donald M. Johnson, Corliss A. O'Bryan, Philip G. Crandall
JOURNAL OF FOOD SCIENCE EDUCATION
(2018)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
