Precipitation isotopic information: A tool for building the data base to verify milk geographical origin traceability
Publication date: Available online 20 July 2019Source: Food ControlAuthor(s): Shima Behkami, Rima Gholami, Mehrdad Gholami, Rasool RoohparvarAbstractIsotopic composition of milk is affected by various environmental factors one of which is precipitation. Therefore, an attempt was made to investigate the effectiveness of precipitation isotopic information in order to build milk geographical origin data base. It was observed that there was significantly high correlation between δ2H data and δ18O data of milk with that of the precipitation as well as correlations between C and N content in the milk with that of lat...
Source: Food Control - July 21, 2019 Category: Food Science Source Type: research

Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying
Publication date: Available online 20 July 2019Source: Food ControlAuthor(s): Yih Phing Khor, Biow Ing Sim, Faridah Abas, Oi Ming Lai, Yong Wang, Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, Mohamed Mossad Gewik, Chin Ping TanAbstractThe extents of the oxidation and polymerization processes were examined in refined, bleached, and deodorized palm olein (RBDPO) to determine the impact of frying different foods on frying oil stability, particularly the formation of polar lipid fraction and short chain fatty acid upon frying, and at the same time to evaluate its discarding point. Sliced potatoes (SP) and chicken breast meat (C...
Source: Food Control - July 21, 2019 Category: Food Science Source Type: research

Understanding possible causes of exceeding dioxin levels in palm oil by-products: An explorative study
Publication date: Available online 20 July 2019Source: Food ControlAuthor(s): Wilma Taverne-Veldhuizen, Ron Hoogenboom, Guillaume ten Dam, Rik Herbes, Pieternel LuningAbstractThe Rapid Alert System for Food and Feed (period 1999–2014) reported exceeding levels of dioxins (polychlorinated dibenzo-p-dioxinsand dibenzofurans (PCDD/Fs)) in palm oil by-products, such as palm fatty acid distillate (PFAD) and hydrogenated palm fatty acid distillate (HPFAD), but not in crude and refined palm oil. The aim of the present study was to gain insight into the occurrence and congener profiles of dioxin contamination during industri...
Source: Food Control - July 21, 2019 Category: Food Science Source Type: research

High pressure processing of spoilage fungi as affected by water activity in a diluted apple juice concentrate
Publication date: Available online 19 July 2019Source: Food ControlAuthor(s): Elizabeth C. Buerman, Randy W. Worobo, Olga I. Padilla-ZakourAbstractHigh Pressure Processing (HPP) is a method used to extend shelf life of foods by subjecting products in their final packaging to extreme pressure. This leads to protein degradation in microbial cells, membrane degradation, and eventual cell death. Survival of spoilage organisms, especially spore-formers, has not been closely considered in regard to the effect of water activity (aw). The purpose of this study was to determine the effect of pH and aw on HPP apple juice to prevent ...
Source: Food Control - July 20, 2019 Category: Food Science Source Type: research

Rapid detection of P–35S and T-nos in genetically modified organisms by recombinase polymerase amplification combined with a lateral flow strip
In conclusion, we developed a more sensitive, specific, and stable field screening method for determining the GMO content with large-scale field applications. (Source: Food Control)
Source: Food Control - July 20, 2019 Category: Food Science Source Type: research

Modeling the temperature-dependent microbial reduction of Enterococcus faecium NRRL B-2354 in radio-frequency pasteurized wheat flour
This study provides comprehensive evidence on using Bigelow model to predict the real-time microbial reduction of bacteria in a RF process. (Source: Food Control)
Source: Food Control - July 18, 2019 Category: Food Science Source Type: research

A rapid method for the detection of extra virgin olive oil adulteration using UHPLC-CAD profiling of triacylglycerols and PCA
Publication date: Available online 16 July 2019Source: Food ControlAuthor(s): Hilary S. Green, Xueqi Li, Mauro De Pra, Katherine Lovejoy, Frank Steiner, Ian N. Acworth, Selina C. WangAbstractAdulteration in extra virgin olive oil (EVOO) is a common fraud due to its superior value over other edible oils. Traditional methods of fatty acid and sterol profiling for detecting adulteration demand large amounts of time and excessive use of labor and solvents therefore, new methodologies are needed to determine the authenticity of EVOO that are both time-efficient and cost-effective. Ultra-high-performance liquid chromatography (U...
Source: Food Control - July 17, 2019 Category: Food Science Source Type: research

A PCR-based lateral flow assay for the detection of Turkey ingredient in food products
Publication date: Available online 16 July 2019Source: Food ControlAuthor(s): Liangjuan Zhao, Kaidi Wang, Chuncai Yan, Jing Xiao, Hong Wu, Hongwei Zhang, Xia Zhang, Can Zhang, Yaxi Hu, Xiaonan Lu, Wenjie ZhengAbstractA simple PCR-based lateral flow assay (LFA) was developed to detect turkey ingredient in foods. We developed this assay based on PCR amplification of turkey DNA, followed by detecting labeled amplicon by LFA. The results could be observed by the naked eye within 5 min following PCR. The reliability of this assay was confirmed by gel electrophoresis. Specificity tests validated no cross-reactivity with 21 oth...
Source: Food Control - July 17, 2019 Category: Food Science Source Type: research

Rapid detection of P-35S and T-nos in genetically modified organisms by recombinase polymerase amplification combined with a lateral flow strip
In conclusion, we developed a more sensitive, specific, and stable field screening method for determining the GMO content with large-scale field applications. (Source: Food Control)
Source: Food Control - July 17, 2019 Category: Food Science Source Type: research

Knowledge, Attitudes, and Behaviors about Dining Out with Food Allergies: A Cross-Sectional Survey of Restaurant Customers in the United States
Publication date: Available online 17 July 2019Source: Food ControlAuthor(s): Junehee Kwon, Yee Ming Lee, Han WenAbstractFor the increasing number of consumers with food allergies in the United States, dining out may pose serious health threats. Both restaurateurs and consumers need to be vigilant to prevent food allergy reactions in restaurants, but empirical studies that explored knowledge, attitudes, and behaviors of consumers with food allergies are limited. Therefore, this research aimed to examine food allergy knowledge, attitudes and behaviors of customers with food allergies or parents or guardians with children wi...
Source: Food Control - July 17, 2019 Category: Food Science Source Type: research

Antimicrobial activity of natural compounds against Listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua).
Publication date: Available online 15 July 2019Source: Food ControlAuthor(s): S. Pedrós-Garrido, I. Clemente, J.B. Calanche, S. Condón-Abanto, J.A. Beltrán, J.G. Lyng, N. Brunton, D. Bolton, P. WhyteAbstractThe application of natural preservatives on fresh fish has potential to extend shelf-life. In the present study, 8 essential oils (EOs) (lemon, lemongrass, lime, garlic, onion, oregano, thyme and rosemary) and 3 organic acids (OAs) (ascorbic, citric and lactic) were evaluated. The antimicrobial activity of these compounds was tested in-vitro against four confirmed Listeria spp. isolated from retail ...
Source: Food Control - July 17, 2019 Category: Food Science Source Type: research

Batch-based traceability for pork: A mobile solution with 2D barcode technology
Publication date: Available online 15 July 2019Source: Food ControlAuthor(s): Taibo Chen, Kaifang Ding, Shuaikang Hao, Gendao Li, Jingye QuAbstractAs an animal-derived food, pork provides Chinese consumers with important nutritional value. The frequent safety incidents related to pork-made food have led the government and public advocate that a traceability system is as an effective means of controlling food quality and safety. This paper thus introduces a mobile pork quality and safety tracing system based on 2D (two-dimensional) barcode (also known as QR code) technology. First, literature search and field observations a...
Source: Food Control - July 17, 2019 Category: Food Science Source Type: research

Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products
Publication date: Available online 16 July 2019Source: Food ControlAuthor(s): Qiong Liu, Min Zhang, Bhesh Bhandari, Jicheng Xu, Chaohui YangAbstractThe negative effects exerted by chemical and thermal preservations on health and food quality have led to a rising interest in the active coating with natural antimicrobials, as a novel alternative. The aim of this study was to prepare and characterize the nanoemulsion incorporated with the mixture of star anise essential oil, polylysine and nisin, then evaluate the influences of nanoemulsion-based active coating (NEAC) on quality attributes and shelf life of Yao meat. Physicoc...
Source: Food Control - July 17, 2019 Category: Food Science Source Type: research

Composition of herring and cod fillets from the North and the Baltic Sea – Detecting added water
This study presents for the first time reference values determined by standardized methods of untreated cod (n = 30) and herring (n = 48) fillets from two fishing areas within the Baltic Sea FAO fishing area 27 IIIc (22) and the North Sea FAO 27 subarea IVb. This includes the different influences of species, habitat and season on water, protein and fat content. The average water content of herring fillets from FAO Area 27 IIIc (22) in December was 77.0% and 70.9%, respectively. This great difference demonstrates that it is difficult to establish a uniform value for the water, protein or fat content of herring fille...
Source: Food Control - July 17, 2019 Category: Food Science Source Type: research

Perceptions of a Video Game to Promote Handwashing Habits in Foodservice
This study assessed hospitality students’ perceptions of a video game to determine likelihood of acceptance as one of three components of a habit-focused intervention to promote handwashing practices. The game was designed to be played while simultaneously washing hands and involved pressing a foot pedal that caused a character to jump over pipes to progress through a level. Students were shown a video of the game components and how to play it then given a survey based on a variant of the Technology Acceptance Model. Based on a 7-point Likert scale from “1 = Strongly disagree” to “7 = Strongly agree...
Source: Food Control - July 15, 2019 Category: Food Science Source Type: research

Evaluation of chemical indices for the identification of incubator-reject eggs in egg products
Publication date: Available online 15 July 2019Source: Food ControlAuthor(s): Alyssa Hidalgo, Davide Galbiati, Daniele Cavanna, Michele SumanAbstractThe use of incubator-reject eggs (IRE) is not allowed for the preparation of egg products. However, some producers fraudulently use them for whole egg products manufacture. The aim of this research was to study the efficiency of European legislative indices (β-hydroxybutyric acid and lactic acid), uracil, furosine and organic acids for IRE detection in egg products. The results confirm the possible illegal IRE presence in egg products by selection of IRE eggs through cand...
Source: Food Control - July 15, 2019 Category: Food Science Source Type: research

Epidemical Study of third stage larvae of Anisakis spp. infection in marine fishes in China from 2016 to 2017
ConclusionsThe result showed that sampling region, fish status, fish species and sampling month were the main factors influencing infection rate. Regulations or guidelines are urgent in China for the control of Anisakis spp. infection in marine fish. (Source: Food Control)
Source: Food Control - July 15, 2019 Category: Food Science Source Type: research

Influence of Lactobacillus plantarum individually and in combination with low O2-MAP on the pathogenic potential of Listeria monocytogenes in cabbage
Publication date: Available online 13 July 2019Source: Food ControlAuthor(s): Qingli Dong, Wenmin Zhang, Liang Guo, Hongmei Niu, Qing Liu, Xiang WangAbstractTo verify the effect of Lactobacillus plantarum subsp. plantarum CICC 6257 individually (T1) and in combination with low O2-MAP (3% O2 /10% CO2 /87% N2) (T2) on the pathogenic potential of Listeria monocytogenes in cabbage stored at 10 °C, the potential for growth, the ability to survive a simulated gastrointestinal tract and the expression of virulence genes of L. monocytogenes were analyzed during 6 days of storage. It indicated that the growth of L. monocytogene...
Source: Food Control - July 14, 2019 Category: Food Science Source Type: research

Loop-mediated isothermal amplification assays: Rapid and efficient diagnostics for genetically modified crops
This article reviews the scenario of applicability of LAMP in GM detection and potential of LAMP. Amplification of LAMP products is done at a constant temperature and no separate steps of denaturation, annealing and extension are required. Easy-to-use portable instrumentation has made this technology applicable for on-site GMO testing. A series of visual and real-time LAMP assays have been developed in recent past for rapid, cost-efficient or on-site detection of GMOs without the involvement of time-consuming electrophoretic analysis. Different chemistries and detection systems can be used on the basis of practical require...
Source: Food Control - July 14, 2019 Category: Food Science Source Type: research

The degradation behaviour, residue distribution, and dietary risk assessment of malathion on vegetables and fruits in China by GC-FPD
Publication date: Available online 9 July 2019Source: Food ControlAuthor(s): Yiping Liu, Shuangqing Liu, Ya Zhang, Dongmei Qin, Zuntao Zheng, Guangyan Zhu, Yuntao Lv, Zhaoqing Liu, Zhe Dong, Xiaolan Liao, Xiaogang LiAbstractThe gas chromatography-flame photometric detector (GC-FPD) was used to detect malathion residues content in vegetables (cherry tomatoes and broccoli) and fruits (mulberries, cranberries, and figs). The recoveries of samples were 76.2+ 3.5%–103.9+3.6% at a spike level of 0.01–10 mg/kg, the relative standard deviation (RSDs) were 2.1%–7.3%, and the limit of quantification (LOQs) were 0.0...
Source: Food Control - July 14, 2019 Category: Food Science Source Type: research

A Case Study for Geographical Indication of Organic Milk in Korea using Stable Isotope Ratios-based Chemometric Analysis
This study aimed to examine regional δ13C, δ15N, δ18O, and δ34S variations of organic milk in Korea and to develop a differentiation model to identify isotope markers. Herein, δ13C, δ15N, δ18O, and δ34S were quantified in organic milk, using a stable isotope ratio mass spectrometer and developed differentiation models through pairwise comparisons using orthogonal projection to latent structure-discriminant analysis, which displayed excellent predictability (Q2cum ≥ 0.828) among Boryeong, Gochang, and Jeju regions and good predictability (Q2cum ≥ 0.503) for Hoengseong-re...
Source: Food Control - July 14, 2019 Category: Food Science Source Type: research

Designing an aptamer based magnetic and upconversion nanoparticles conjugated fluorescence sensor for screening Escherichia coli in food
Publication date: Available online 10 July 2019Source: Food ControlAuthor(s): Huanhuan Li, Waqas Ahmad, Yawen Rong, Quansheng Chen, Min Zuo, Qin Ouyang, Zhiming GuoAbstractThe study assembles a highly sensitive upconversion fluorescence sensor for screening Escherichia coli (E. coli) in food. The principle of the strategy was based on the specific matching between two aptamers embedded magnetic nanoparticles (MNPs) and cDNA-upconversion nanoparticles (UCNPs). The fluorescence emission intensity of the MNPs-aptamer-cDNA-UCNPs conjugate system gradually decreased upon rise in the E coli levels. This change was regarded as a ...
Source: Food Control - July 14, 2019 Category: Food Science Source Type: research

Antimicrobial residues, non-typhoidal Salmonella, Vibrio spp. and associated microbiological hazards in retail shrimps purchased in Ho Chi Minh City (Vietnam)
Publication date: Available online 10 July 2019Source: Food ControlAuthor(s): Nguyen Thi Phuong Yen, Nguyen Thi Nhung, Nguyen Thi Bich Van, Nguyen Van Cuong, Le Tran Tien Chau, Huynh Ngoc Trinh, Chu Van Tuat, Nguyen Dong Tu, Nguyen Phu Huong Lan, James Campbell, Guy Thwaites, Stephen Baker, Juan Carrique-MasAbstractWe investigated antimicrobial residues, non-typhoidal Salmonella (NTS), Vibrio spp. and their associated antimicrobial resistance (AMR), in shrimps locally purchased in Ho Chi Minh City (Vietnam). In addition, we investigated the relationship between AMR in NTS, Vibrio spp. and antimicrobial residue in the same ...
Source: Food Control - July 14, 2019 Category: Food Science Source Type: research

Quantitative Transfer and Sanitizer Inactivation of Salmonella during Simulated Commercial Dicing and Conveying of Tomatoes
Publication date: Available online 12 July 2019Source: Food ControlAuthor(s): Haiqiang Wang, Elliot T. RyserAbstractDiced tomatoes have been linked to outbreaks of salmonellosis in the United States. Compared to slicing, commercial production of diced tomatoes is more complex and includes mechanical dicing as well as washing, dewatering, conveying, and packing. Consequently, this study aimed to 1) quantify Salmonella transfer during pilot-scale dicing of tomatoes, 2) assess the efficacy of three sanitizer treatments against Salmonella during flume tank washing, and 3) assess the efficacy of four sanitizers against Salmonel...
Source: Food Control - July 14, 2019 Category: Food Science Source Type: research

Active cardboard box with a coating including essential oils entrapped within cyclodextrins and/or hallosyte nanotubes. A case study for fresh tomato storage
Publication date: Available online 13 July 2019Source: Food ControlAuthor(s): Laura Buendía−Moreno, María José Sánchez−Martínez, Vera Antolinos, María Ros−Chumillas, Laura Navarro−Segura, Sonia Soto−Jover, Ginés Benito Martínez−Hernández, Antonio López−GómezAbstractDifferent antimicrobial active packaging treatments were studied on the fresh tomato quality after 6 days/8 °C (short transport simulation) followed by 5 days/25 °C (commercialization). Particularly, active cardboard boxes were coate...
Source: Food Control - July 14, 2019 Category: Food Science Source Type: research

Oil-in-water emulsions of geraniol and carvacrol improve the antibacterial activity of these compounds on raw goat meat surface during extended storage at 4 °C
Publication date: January 2020Source: Food Control, Volume 107Author(s): Irshaan Syed, Pratik Banerjee, Preetam SarkarAbstractApplication of plant-based essential oils as antimicrobial agents has received considerable attention. However, these antimicrobial compounds undergo quick depletion due to various factors such as volatile nature, low-water solubility, and interactions with lipophilic food components. Therefore, to retain the antimicrobial efficacy of such compounds, the combination with an oil-in-water based emulsion system as a carrier can be a viable option. The current work focuses on the development of geraniol...
Source: Food Control - July 14, 2019 Category: Food Science Source Type: research

In vitro anti-bacterial and anti-inflammatory activities of lactic acid bacteria-biotransformed mulberry (Morus alba Linnaeus) fruit extract against Salmonella Typhimurium
Publication date: December 2019Source: Food Control, Volume 106Author(s): Bong Sun Kim, Hyunjin Kim, Seok-Seong KangAbstractBiotransformation is an effective system to provide various beneficial effects in food processing and pharmaceutical fields. The present study evaluated the anti-bacterial and anti-inflammatory activities of lactic acid bacteria (LAB)-biotransformed mulberry fruit extract (MFE) against Salmonella Typhimurium. Biotransformed MFE more effectively reduced S. Typhimurium growth compared to non-biotransformed MFE and significantly inhibited the biofilm formation of S. Typhimurium (P 
Source: Food Control - July 12, 2019 Category: Food Science Source Type: research

Chlorination management in commercial fresh produce processing lines
Publication date: December 2019Source: Food Control, Volume 106Author(s): Juan A. Tudela, Francisco López-Gálvez, Ana Allende, María I. GilAbstractDespite all the information available and the fact that the fresh produce industry has been active for more than 30 years, chlorination management of process wash water (PWW) still needs to be further optimized. It is necessary to adjust the chlorination management to the demanding goals of avoiding microbial cross-contamination and the presence of disinfection by-products (DBPs). In the present study, two commercial processing plants were examined, and the ...
Source: Food Control - July 12, 2019 Category: Food Science Source Type: research

Antimicrobial mechanism of pulsed light for the control of Escherichia coli O157:H7 and its application in carrot juice
This study deeply investigated the antimicrobial mechanism of PL against Escherichia coli O157:H7 (E. coli O157:H7). The changes of morphology, endoenzyme, entocyte, respiratory metabolism and DNA of E. coli O157:H7 after PL treatment were emphatically studied. TEM and SEM results exhibited that cell integrity was destroyed heavily after PL treatment. Entocyte including proteins, ATP and DNA were reduced remarkably for PL-treated samples. In addition, the activity of ATPase, β-galactosidase, alkaline phosphatase, topoisomerase, as well as the metabolism were inhibited for E. coli O157:H7 with PL treatment. The electro...
Source: Food Control - July 12, 2019 Category: Food Science Source Type: research

Food safety governance in China: Change and continuity
Publication date: December 2019Source: Food Control, Volume 106Author(s): Yi KangAbstractThis review article brings together English-language studies from a wide array of social science disciplines using diverse methodological approaches to provide a roadmap of the developments in real practices, theoretical concerns, and research agendas in four major realms of food safety governance in China: legislation, institutional constellations, consumer responses, and industry incentives. (Source: Food Control)
Source: Food Control - July 12, 2019 Category: Food Science Source Type: research

A novel methodology for real-time identification of the botanical origins and adulteration of honey by rapid evaporative ionization mass spectrometry
Publication date: Available online 6 July 2019Source: Food ControlAuthor(s): Huijun Wang, Xueli Cao, Tian Han, Hairun Pei, Hong Ren, Sara SteadAbstractA Rapid Evaporative Ionization Mass Spectrometry (REIMS) method, innovatively combined with electric soldering iron, was developed for the identification of honey authentication and adulteration. Monofloral honey (acacia, rape, chaste, jujube, citrus, medlar), syrup (corn and rice), and simulated polyfloral honey and adulterated syrup-honey samples were evaluated. The classification of botanical origins of honey samples were achieved with a total correct rate of 99.66% throu...
Source: Food Control - July 8, 2019 Category: Food Science Source Type: research

Content and the relationship between cadmium, nickel, and lead concentrations in Ecuadorian cocoa beans from nine provinces
Publication date: Available online 3 July 2019Source: Food ControlAuthor(s): David Romero-Estévez, Gabriela S. Yánez-Jácome, Karina Simbaña-Farinango, Hugo NavarreteAbstractHeavy metals such as cadmium (Cd) are a global concern; recent researches have concluded that they are related to health risks caused by contaminated food intake. Although Cd contents in cocoa beans and their derivatives have been investigated, the relationship of Cd concentration with other metals such as nickel (Ni) and lead (Pb) information is not available. Thus, this study uses a general approach to examine Cd, Ni, and P...
Source: Food Control - July 5, 2019 Category: Food Science Source Type: research

Study of apple juice preservation by filtration through silica microparticles functionalised with essential oil components
Publication date: Available online 4 July 2019Source: Food ControlAuthor(s): Nataly Peña-Gómez, María Ruiz-Rico, Isabel Fernández-Segovia, José M. BaratAbstractNovel non-thermal preservation technologies are needed given consumers’ demand for minimally processed high quality food products with a long shelf life. In this work, novel filtering materials based on silica microparticles functionalized with essential oil components (eugenol and vanillin) were applied as an alternative preservation method for apple juice. After confirming the immobilisation of the antimicrobial compounds o...
Source: Food Control - July 5, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: November 2019Source: Food Control, Volume 105Author(s): (Source: Food Control)
Source: Food Control - July 5, 2019 Category: Food Science Source Type: research

Biogenic Trichoderma harzianum-derived selenium nanoparticles with control functionalities originating from diverse recognition metabolites against phytopathogens and mycotoxins
Publication date: Available online 2 July 2019Source: Food ControlAuthor(s): Dongqiang Hu, Song Yu, Dianzhen Yu, Na Liu, Yan Tang, Yingying Fan, Cheng Wang, Aibo WuAbstractSelenium nanoparticles (SNP) were generally utilized as chemotherapeutic agents and environmental ameliorants, but without simultaneous biocontrol functionalities against fungal pathogens and mycotoxins, plus unknown recognition mechanism. Selenium nanoparticles derived from Trichoderma harzianum JF309 (TSNP) were herein synthesized, contrast to traditional SNP, where diverse metabolites co-occurred in TSNP including organic acids and their derivates, su...
Source: Food Control - July 3, 2019 Category: Food Science Source Type: research

An efficient DNA barcoding based method for the authentication and adulteration detection of the powdered natural spices
Publication date: Available online 1 July 2019Source: Food ControlAuthor(s): Mengting Zhang, Yuhua Shi, Wei Sun, Lan Wu, Chao Xiong, Zhihui Zhu, Hongfei Zhao, Bolin Zhang, Caixia Wang, Xia LiuAbstractNatural spices are widely used as food additives, coloring and flavoring agents, preservatives, and traditional medicines. However, the authentication and adulteration detection of spices, particularly the powdered ones, is a significant challenge and public health concern in the growing spice industry. To address this issue, a DNA barcoding-based identification method was developed in this study. 16 types of representative sp...
Source: Food Control - July 3, 2019 Category: Food Science Source Type: research

Inactivation of bacteria on fresh produce by batch wash ozone sanitation
Publication date: Available online 1 July 2019Source: Food ControlAuthor(s): Kristen E. Gibson, Giselle Almeida, Sarah L. Jones, Kacy Wright, Jung Ae LeeAbstractAn estimated 9.4 million illnesses are due to known foodborne pathogens every year. Consumption of fresh produce can be a risk factor for the transmission of foodborne pathogens with the potential for contamination occurring at any node in the farm to fork food pathway. Retail settings present several opportunities for cross-contamination of fresh produce to occur. Washing with the addition of a sanitizing agent is the primary intervention method or the inactivatio...
Source: Food Control - July 3, 2019 Category: Food Science Source Type: research

FDA's cheese and Cheese Products Compliance Program guideline criteria for non-toxigenic Escherichia coli: A retrospective analysis of impacts on domestic and imported cheeses
Publication date: Available online 1 July 2019Source: Food ControlAuthor(s): Marie Limoges, Catherine DonnellyAbstractThe U.S. Food and Drug Administration's (FDA) 2015 Domestic and Imported Cheese and Cheese Products Compliance Program Guidelines (CPG) (U.S. FDA, 2015) consider cheeses to be adulterated if non-toxigenic Escherichia coli levels of greater than 10 most probable number per gram (MPN/g) and less than 100 MPN/g are found in 3 or more of 5 subsamples. It is unclear if, or how, these standards impact food safety, and the extent to which these standards affect domestic and imported cheese commerce. We conducted a...
Source: Food Control - July 2, 2019 Category: Food Science Source Type: research

Synergistic inactivation of Escherichia coli O157:H7 by plasma-activated water and mild heat
This study was designed to evaluate the synergistic antimicrobial effect of plasma-activated water (PAW) combined with mild heat (40, 50, and 60 °C) against Escherichia coli O157:H7. Populations of E. coli O157:H7 were reduced from about 8.28 log CFU/mL to undetectable levels following exposure to the combined treatment of PAW and mild heat (60 °C, 4 min), which was higher than that of individual treatment of PAW (0.77 log CFU/mL) or mild heat (1.78 log CFU/mL). The results demonstrated that PAW had good synergistic activity with mild heat against E. coli cells. Field emission scanning electron microscope (FE-SEM) ...
Source: Food Control - June 30, 2019 Category: Food Science Source Type: research

Multi-target antibacterial mechanism of eugenol and its combined inactivation with pulsed electric fields in a hurdle strategy on Escherichia coli
Publication date: Available online 29 June 2019Source: Food ControlAuthor(s): Debao Niu, Qian-Yi Wang, Er-Fang Ren, Xin-An Zeng, Lang-Hong Wang, Tian-Fu He, Qing-Hui Wen, Charles S. BrennanAbstractEugenol (2-Methoxy-4-(2-Propenyl) Phenol; EUG) is a natural antibacterial ingredient of the essential oil from many aromatic plants. The antimicrobial mechanism of EUG and its combined inactivation effect with pulsed electric fields (PEF) treatment in a hurdle strategy on E. coli ATCC 8739 were investigated. Results showed that membrane integrity and the morphology of E. coli cell were damaged and the membrane permeability was in...
Source: Food Control - June 30, 2019 Category: Food Science Source Type: research

Isolation and identification of a Bacillus megaterium strain with ochratoxin A removal ability and antifungal activity
Publication date: Available online 29 June 2019Source: Food ControlAuthor(s): Linlin Shang, Xuexia Bai, Chi Chen, Lijun Liu, Mingyan Li, Xiaoshuang Xia, Yun WangAbstractOchratoxin A (OTA) is a type of mycotoxin mainly produced by fungus belonging to the genus Aspergillus and Penicillium and plays a critical role in food safety since it causes serious health problem. Biological control by using microorganisms is considered a promising approach for detoxification of this mycotoxin. In order to find bacteria with efficient OTA elimination capability, one bacteria strain JSW-B1 with OTA removal ability was isolated from soil s...
Source: Food Control - June 30, 2019 Category: Food Science Source Type: research

Comprehensive quantification of sesame allergens in processed food using liquid chromatography-tandem mass spectrometry
In this study, we developed a qualitative and absolute quantification method based on the LC-MS/MS-multiple reaction monitoring (MRM) system utilizing stable isotope-labeled internal standard (SIIS) peptides. We optimized extraction and trypsin digestion conditions and selected signature and absolute quantification (AQUA) peptides for seven sesame allergen proteins respectively. This quantitative method produced a linear relationship (R2 > 0.99) in a wide concentration range (0.4–2000 fmol/μL), and the overall coefficient of variation was
Source: Food Control - June 30, 2019 Category: Food Science Source Type: research

Sublethal injury and recovery of Listeria monocytogenes and Escherichia coli O157:H7 after exposure to slightly acidic electrolyzed water
In this study, it was observed that sublethally injured L. monocytogenes and E. coli O157:H7 cells widely persisted after exposure to different SAEW treatments (both of two pathogens: volumes of SAEW 1-10 ml, concentrations of SAEW 25%-100%; L. monocytogenes: treatment time 30-180 s, E. coli O157:H7: treatment time 15-90 s). And the highest recovery ratio of injured L. monocytogenes or E. coli O157:H7 was observed in TSB-YE or TSB and these cells were completely recovered within 60 min or 2.5 h, respectively. The recovery ratio of SAEW-injured L. monocytogenes and E. coli O157:H7 increased as recovery temperature increasin...
Source: Food Control - June 30, 2019 Category: Food Science Source Type: research

Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles
This study is aimed to screen out the optimum conditions for reducing Cd in rice noodles by mixed-Lactobacillus (LAB) fermentation, and to study its effect on the physicochemical and quality properties of rice noodles. The results revealed that the best condition of wet digestion for Cd detection in 0.5 g fermented rice noodles was following: digestive agent of 7 ml nitric acid (GR) + 3 ml perchloric acid (GR) +1 ml hydrogen peroxide (30% GR), digestion at 90 °C, 150 °C and 250 °C for 30 min, 60 min and 120 min, respectively. The optimized fermentation...
Source: Food Control - June 29, 2019 Category: Food Science Source Type: research

Multimycotoxin LC-MS/MS analysis in Pearl millet (Pennisetum glaucum) from Tunisia
Publication date: Available online 28 June 2019Source: Food ControlAuthor(s): Hela Houissa, Salma Lasram, Michael Sulyok, Bojan Šarkanj, Angélique Fontana, Caroline Strub, Rudolf Krska, Sabine Galindo, Abdelwahed GhorbelAbstractThe current study assesses the natural occurrence of mycotoxins and fungal metabolites in Tunisian Pearl millet. Investigations using a multi-mycotoxin liquid chromatography/electrospray ionization-tandem mass spectrometric (LC/ESI–MS/MS) method were carried out on a total of 220 pearl millet samples collected from farmers (n=144) located in four different agroecological zones in...
Source: Food Control - June 29, 2019 Category: Food Science Source Type: research

Isotopic characterization of vanillin ex glucose by GC-IRMS - New challenge for natural vanilla flavour authentication?
Publication date: Available online 26 June 2019Source: Food ControlAuthor(s): Amelie S. Wilde, Henrik Lauritz Frandsen, Arvid Fromberg, Jørn Smedsgaard, Markus GreuleAbstractVanilla flavour is highly vulnerable to economically motivated adulteration as the main component vanillin can be derived by much cheaper production methods than by the extraction from vanilla pods. The δ13C ranges for synthetic vanillin from petroleum and C3 plants are depleted in comparison to the reported δ13C range for vanillin from vanilla orchids. However, with the invention of new biosynthetic pathways, vanillin overlapping wi...
Source: Food Control - June 27, 2019 Category: Food Science Source Type: research

Fipronil residues and risk assessment of Chinese marketed fruits and vegetables: A long-term investigation over 6 years
Publication date: Available online 26 June 2019Source: Food ControlAuthor(s): Shu-xuan Liang, Zhe Zhao, Chun-lin Fan, Jian-zhong Xu, Hui Li, Qiao-ying Chang, Guo-fang PangAbstractThe presence and risk of pesticide residues in fruits and vegetables have been concerned by the general public. Fipronil has been listed as a banned pesticide in China since 2009. However, its residue was still existent. The aim of this study was to investigate the residual level and potential chronic and acute risk of fipronil in marketed fruits and vegetables for adults and children. Sampling was carried out on a nationwide scale in China from 2...
Source: Food Control - June 27, 2019 Category: Food Science Source Type: research

A mathematical model for the prediction of the whey protein fouling mass in a pilot scale plate heat exchanger
Publication date: Available online 26 June 2019Source: Food ControlAuthor(s): Yingying Gu, Laurent Bouvier, Alberto Tonda, Guillaume DelaplaceAbstractA better understanding of protein fouling during the thermal treatment of whey protein concentrate (WPC) solutions is critical for better fouling control. In order to understand the impact of various parameters on the total whey protein fouling mass, a dimensional analysis was applied to the experimental data obtained from a pilot scale plate heat exchanger, setting total fouling mass as the target variable. A model was developed to predict the total fouling mass, covering a ...
Source: Food Control - June 27, 2019 Category: Food Science Source Type: research

Hierarchical classification of sparkling wine samples according to the country of origin based on the most informative chemical elements
Publication date: Available online 27 June 2019Source: Food ControlAuthor(s): Gabrielli Harumi Yamashita, Michel José Anzanello, Felipe Soares, Miriam Karla Rocha, Flavio Sanson Fogliatto, Naira Poerner Rodrigues, Eliseu Rodrigues, Paulo Gustavo Celso, Vitor Manfroi, Plinho Francisco HertzAbstractReliable discrimination of the geographical origin of sparkling wines is of upmost importance to ensure product quality and authenticity, impacting on product price and producer reputation. This paper proposes a multivariate-based framework aimed at identifying relevant chemical elements (features) for classifying sparkling...
Source: Food Control - June 27, 2019 Category: Food Science Source Type: research

Growth of Clostridium perfringens in roasted chicken and braised beef during cooling – One-step dynamic analysis and modeling
This study was conducted to investigate the growth of C. perfringens from spores in these products under various cooling conditions and to develop predictive models. Inoculated samples were exposed to different cooling profiles to observe the bacterial growth. Analyzed with the one-step dynamic kinetic analysis method, various kinetic parameters were determined. The estimated Tmin, Topt, and Tmax were 8.8, 46.4, and 51.5 °C in RC, and 10.3, 43.5, and 53.4 °C in BB, all agreeing well with the cardinal temperatures of this microorganism in meats. The optimum specific growth rate (μopt) was 6.06 ln CFU/g per h ...
Source: Food Control - June 27, 2019 Category: Food Science Source Type: research