Journal of Food Safety最新文献

The increasing demands for safe and quality packaged food have diverted all the intentions toward the enhancement of hazard detection and quantification techniques. The integration of smart functions with the novel biomaterials-based packaging provides an effective approach to deal with the uplifting concerns of food safety and environmental pollution. In the current study, firstly the cellulose was extracted from coconut waste, then it was subjected to prepare biodegradable films and lastly the films were incorporated with curcumin or quercetin dihydrate. The films were characterized for their mechanical, barrier and smart properties. The incorporation of curcumin or quercetin dihydrate improved the physicochemical properties of the cellulose films, including strength, elongation at break (EAB), water vapor permeability (WVP), biodegradability, antioxidant and antimicrobial activity. However, the moisture content and water solubility decreased. The scanning electron microscopy (SEM) images depicted the rough surface of curcumin incorporated smart films which represents successful application of curcumin, while cracks and pits were observed for the films with the higher concentration of quercetin dihydrate. All the smart films showed effective responses against pH ranging from 2 to 14.

The essential oils from Thymus vulgaris, Salvia officinalis, and Ocimum basilicum were extracted by hydrodistillation, characterized by gas chromatography/mass spectrometry, and quantified by gas chromatography/flame ionization detector. The principal constituents were thymol, ρ-cymene and carvacrol (T. vulgaris); camphor, β-pinene, and 1,8-cineole (S. officinalis); and (E)-anethole, linalool, and 1,8-cineole (O. basilicum). The essential oil from T. vulgaris was the most effective, forming inhibition halos of 46.16 ± 0.16 and 26.38 ± 0.33 mm, respectively, for Salmonella choleraesuis and Listeria monocytogenes. This essential oil was also more effective against S. choleraesuis, with a minimum inhibitory concentration of 8.85 mg mL⁻¹, and a minimum inhibitory concentration of 17.71 mg mL⁻¹ for L. monocytogenes. No bactericidal activity against S. choleraesuis and L. monocytogenes was observed for the essential oils from S. officinalis, and O. basilicum. Scanning electron micrographs showed that the addition of essential oils left the bacterial cells damaged and deformed. Significant 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity and lipid substrate protection were observed in the β-carotene bleaching assay for the essential oil from T. vulgaris, with IC₅₀ of 231.13 ± 0.53 and 15.25 ± 0.38 μg mL⁻¹, respectively. A dose-dependent relationship between antioxidant activity and concentrations was observed in the tests. Toxicities of LC₅₀ = 1.24, 3.51 and 1.19 mg mL⁻¹ against Drosophila suzukii flies, respectively, were observed for the essential oils from T. vulgaris, S. officinalis, and O. basilicum. Results suggest that essential oils can be promising antioxidant agents, insecticides, and inhibitors of pathogenic bacteria.

Patulin, a toxic secondary metabolite produced by certain molds (Penicillium, Aspergillus, and Byssochlamys), poses a significant health risk when present in apple juice products above permissible levels. Its presence is a major concern for both consumers and regulatory bodies due to its potential carcinogenic and mutagenic effects. Minimizing patulin concentration in apple juice products requires a multifaceted approach involving various stages of apple fruit production, from orchard management to processing and storage. This review explores the pre- and postharvest strategies associated with minimizing patulin concentration in apple juice products. It examines the role of good agricultural practices in reducing mold contamination in orchards and discusses the importance of proper postharvest handling, including fruit sorting and washing to remove contaminated apples before processing. During processing, factors such as temperature, pH, and processing time play crucial roles in minimizing patulin levels. Innovative processing technologies, such as pulsed electric fields (PEF), ultraviolet (UV) radiation, high-pressure processing, enzymatic, and chemical degradation have shown promise in reducing patulin concentration while preserving the sensory and nutritional quality of the juice. Furthermore, effective storage practices, such as maintaining proper temperature and humidity levels, are essential for preventing patulin formation during storage. Continuous monitoring and analytical testing for patulin content throughout the production chain are necessary to ensure compliance with regulatory standards and to guarantee the safety of apple juice products. Despite advancements in technology and production practices, challenges remain in effectively minimizing patulin concentration. These include the need for further research to develop more efficient detection methods, the adoption of sustainable and eco-friendly practices in orchard management, and the dissemination of knowledge and best practices to stakeholders across the apple juice supply chain. In conclusion, minimizing patulin concentration in apple juice products requires a holistic approach that integrates preventive measures, innovative processing technologies, and stringent quality control measures. By addressing these challenges, the apple juice industry can ensure the production of safe and high-quality products that meet regulatory standards and consumer expectations.

Malachite green (MG), a triphenylmethane dye is often used as a fungicide and preservative in fisheries due to its effectiveness against water molds in fish and fish eggs. However, excessive inhalation can be hazardous to human health. To quantify the MG concentration, we created and evaluated a 96-well plate-based chemiluminescence immunoassay (CLIA). This method used provided readings in <30 min, with an optimal incubation time of 15 min and a limit of detection of 0.20 ng·ml⁻¹. The strong correlation (R² >0.99) between the measured values of real fish samples examined using the method and the high-performance liquid chromatography results confirmed the accurate quantitative detection of MG. In this study, CLIA was also used in conjunction with point-of-care testing (POCT) to greatly improve the efficiency of the experiments. Thus, a quantitative detection method based on MG plate chemiluminescence was established herein, with performance indexes that meet the requirements of on-site detection. This approach is also applicable to the detection of small molecule compounds such as chloramphenicol and sulfadiazine pyrimethamine, providing a new direction in the field of food safety detection.

The study investigates the efficacy of lactic acid bacteria (LAB) strains (Lactobacillus rhamnosus and Lactobacillus casei) in combating Escherichia coli biofilms by determining antibacterial, anti-biofilm activity, auto-aggregation, and co-aggregation assay. The study included 115 E. coli isolates from milk (n = 36), chicken meat (n = 33), and chicken eggs (n = 46). Among 115 E. coli isolates, 22.61% were strong biofilm formers. The LAB strain, L. rhamnosus exhibited a 28.47 mm mean antibacterial inhibition zone, an average reduction of 51.22% in biofilm growth, 55.46% auto-aggregation, and 41.57% co-aggregation with E. coli. Similarly, L. casei demonstrated a 21.55 mm mean antibacterial inhibition zone, an average reduction of 36.74% in biofilm growth, 45.23% auto-aggregation, and 38.74% co-aggregation with E. coli isolates. Both strains individually and in combination demonstrate substantial reductions in biofilm growth, with L. rhamnosus observed to be more effective than L. casei. Scanning electron microscopy provides valuable insights into the structural aspects of the probiotic impact on diminishing E. coli biofilm. Probiotics' ability to auto-aggregate and co-aggregate with pathogenic strains serves as an initial screening method for identifying suitable probiotic bacteria. In conclusion, the results underscore the efficacy of specific LAB strains in combating E. coli biofilm formation. This study provides a basis for future investigations into LAB's capacity to mitigate biofilm-related hurdles and strengthen microbial management protocols within food processing settings or relevant food substrates.

In this study, hyperspectral imaging technology combined with a novel convolution neural network was utilized to detect wheat kernels adulteration. Two groups of wheat kernels were used as samples in this study. Sound wheat kernels from various varieties were in one group, while unsound wheat kernels of the same variety were in another. Hyperspectral images collected from these two groups of wheat kernels were preprocessed using a series of commonly used methods. Following the collection of hyperspectral data, a method of separating and recombining individual wheat kernels from entire hyperspectral images was applied to create training sets and validation sets. Subsequently, a series of tests were carried out to verify whether the proposed model Following that, a number of experiments were conducted to confirm if the suggested model was effective in simultaneously detecting adulterated wheat kernels, and the results gave a positive conclusion. Finally, accuracy, precision, recall and F1-scores were used as indicators to evaluate the performance of the proposed models on the test set. As the results demonstrated, satisfactory performance in detecting adulteration of the two groups of wheat kernels was obtained by the proposed model. According to the results, the proposed model combined with HSI technology has a good prospect of being used as an efficient method for detecting wheat kernels adulteration.

This study investigated the effectiveness of plasma-activated water (PAW) and plasma-activated hydrogen peroxide (PAHP) in reducing egg-associated pathogens. The antimicrobial activity of these solutions against Salmonella Enteritidis, Campylobacter jejuni, and Staphylococcus aureus on eggs was evaluated at different plasma treatment durations. The results demonstrated that increasing the duration of plasma treatment enhanced the antimicrobial efficacy of both PAW and PAHP. The bacterial counts of the egg-associated pathogens significantly decreased from 7.61, 7.59, and 7.54 log (CFU/egg) to 5.4 and 3.09, 5.36 and 3.11, and 5.08 and 3.73 log (CFU/egg) for PAW and PAHP, respectively. The characteristics of the plasma solutions, including electrical conductivity, pH, H₂O₂, NO₃¯, and NO₂¯, synergistically acted as antimicrobial agents in both PAW and PAHP treatments. The storage study revealed that PAHP treatment had no adverse effects on the eggs' pH, albumen and yolk color, Haugh unit, and yolk index. However, it did result in reduced eggshell strength and compromised cuticle integrity. Overall, this study demonstrates the successful application of PAW and PAHP in effectively inhibiting egg-associated pathogens while preserving essential egg quality attributes. Further research is needed to optimize the treatment conditions and investigate the long-term effects of PAW and PAHP on eggs in larger-scale applications. This research contributes to developing innovative and sustainable approaches for enhancing the safety and quality of eggs in the food industry.

From 2000 to 2022, all and serious notifications of the EU Rapid Alert System for Food and Feed (RASFF) on herbs and spices were examined to identify the most notified products, their associated hazards and origin countries, as well as the consequent notification classification and actions taken. The data reveals that 3741 notifications were transmitted for herbs and spices during the last 23 years, accounting for 5.3% of the RASFF total notifications of all product categories (70630). Border rejection and serious risk decisions represented 37.9% and 39.5% of the total herbs and spices notifications, respectively. In the last 5 years, serious notifications ranged from 76.6% to 87.2% of all herbs and spices notifications. India was the most notified origin country (23.6%), followed by Brazil (8.7%), Thailand (7.2%), Turkey (5.8%), and China (4.6%). The top 10 notified herbs and spices were chili, black pepper, curry, paprika, nutmeg, spice mix, basil, mint, ginger, and cumin, while the top 10 hazards were Salmonella, aflatoxin, Sudan 1, Sudan 4, ethylene oxide (EtO), ochratoxin A, chlorpyrifos, Escherichia coli, pyrrolizidine alkaloids, and color E 160b. Approximately 96.3% of black pepper, 71% of chili, and almost all nutmeg serious notifications were related to Salmonella, aflatoxins, and mycotoxins, respectively. Strict measures to minimize the risk associated with such contaminants in herbs and spices must be implemented.

There is an increasing demand for plant-based burger patties owing to the health and sustainability issues raised from the consumption of meat. This study aimed to develop plant-based burger patties from pea protein isolates (PPIs) and barnyard millet flour (BMF) through high-moisture extrusion cooking. The extrudates for plant-based burger patties were developed with a blend ratio of 90:10 PPIs:BMF with different screw speeds ranging from 40 to 120 rpm. The extrudates produced with different screw speeds were analyzed, followed by the analysis of the plant-based burger patties. Commercial plant-based burger patties were used as a control. The optimized plant-based burger patties were then stored in aerobic or vacuum packaging for 12 days under refrigerated condition and analyzed. The optimized extrudates produced using screw speed of 80 rpm displayed moderate water absorption index (3.33%), high hardness (4143–4390 g), and high adhesion (0.47 mJ). The plant-based burger patties produced using the optimized extrudates had 2006–2608-g hardness, 0.17 cohesiveness, and 6.70% cooking loss. In comparison to aerobic packaging, the plant-based burger patties stored in vacuum packaging demonstrated lower cooking loss (8.46%), moisture content (18.03%), total color difference (3.02), and total plate count (8.65 log₁₀ cfu/g) after 12 days of refrigerated storage. The protein content of plant-based burger patties was not affected throughout the refrigerated storage. This shows the potential of PPIs and BMF mixtures as meat analogue ingredients and the suitability of vacuum packaging for the storage of plant-based meat.

Fresh apples are vulnerable to Listeria monocytogenes (L. monocytogenes) contamination during handling and storage causing subsequent foodborne outbreaks. Gaseous chlorine dioxide (ClO₂) is an effective antimicrobial agent against L. monocytogenes and could augment food safety. This study investigates the stress and virulence response of L. monocytogenes on apples exposed to a sublethal concentration of ClO₂. L. monocytogenes was inoculated on the surface of apples and exposed to gaseous ClO₂ for 1 h. Gene expression analysis via Real-Time quantitative polymerase chain reaction (RT-qPCR) revealed minimal changes in gene expression compared to control samples. However, a surface-dependent response was observed, with slight upregulation of relevant virulence (hly) and stress (clpC) genes on more hydrophilic surfaces. These findings indicate that gaseous ClO₂ treatment can provide a biostatic effect against L. monocytogenes on fresh produce, shedding light on its antimicrobial mechanism and potential for enhancing apple safety.