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Journal of Food Protection

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https://www.readbyqxmd.com/read/29240465/efficacy-of-lactic-acid-lactic-acid-acetic-acid-blends-and-peracetic-acid-to-reduce-salmonella-on-chicken-parts-under-simulated-commercial-processing-conditions
#1
Alejandra Ramirez-Hernandez, Mindy M Brashears, Marcos X Sanchez-Plata
The poultry processing industry has been undergoing a series of changes as it modifies processing practices to comply with new performance standards for chicken parts and comminuted poultry products. The regulatory approach encourages the use of intervention strategies to prevent and control foodborne pathogens in poultry products and thus improve food safety and protect human health. The present studies were conducted to evaluate the efficacy of antimicrobial interventions for reducing Salmonella on inoculated chicken parts under simulated commercial processing conditions...
December 13, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29182362/growth-nisa-gene-expression-and-in-situ-activity-of-novel-lactococcus-lactis-subsp-cremoris-costarter-culture-in-commercial-hard-cheese-production
#2
Dimitrios Noutsopoulos, Athanasia Kakouri, Eleftheria Kartezini, Dimitrios Pappas, Efstathios Hatziloukas, John Samelis
This study evaluated in situ expression of the nisA gene by an indigenous, nisin A-producing (NisA+) Lactococcus lactis subsp. cremoris raw milk genotype, represented by strain M78, in traditional Greek Graviera cheeses under real factory-scale manufacturing and ripening conditions. Cheeses were produced with added a mixed thermophilic and mesophilic commercial starter culture (CSC) or with the CSC plus strain M78 (CSC+M78). Cheeses were sampled after curd cooking (day 0), fermentation of the unsalted molds for 24 h (day 1), brining (day 7), and ripening of the brined molds (14 to 15 kg each) for 30 days in a fully controlled industrial room (16...
November 27, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29166178/changes-of-dominant-spoilage-bacteria-and-biogenic-amines-of-taihu-white-prawn-exopalaemon-modestus-during-ice-storage
#3
Lihui Du, Xiaoran Fan, Fang Liu, Qi Zhou, Jian Yuan, Xingrong Ju
The microbiological and chemical changes in Taihu white prawn (Exopalaemon modestus) during ice storage were evaluated. For the microbiological changes, total viable counts were obtained. PCR coupled with denatured gradient gel electrophoresis was then performed to investigate the changes in microflora. For the chemical changes, total volatile basic nitrogen was determined and biogenic amines were detected. The initial total viable count was 6.2 log CFU/g, which increased to 7.1 log CFU/g after storage at 0°C for 10 days...
November 22, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29166177/kinetic-behavior-of-campylobacter-jejuni-in-beef-tartare-at-cold-temperatures-and-transcriptomes-related-to-its-survival
#4
Sejeong Kim, Jiyeon Jeong, Heeyoung Lee, Jeeyeon Lee, Soomin Lee, Jimyeong Ha, Yukyoung Choi, Yohan Yoon, Kyoung-Hee Choi
This study was conducted to examine the kinetic behavior of Campylobacter jejuni in raw beef tartare by using mathematical models and to identify genes related to C. jejuni survival at cold temperatures. C. jejuni was inoculated onto beef tartare samples, stored at 4, 10, 15, 25, and 30°C, plated on modified charcoal-cefoperazone-deoxycholate agar, and enumerated. The survival data was fitted to the Weibull model to calculate delta (δ), which is the time required for the first 1-log reduction of the cells...
November 22, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29166176/microbiological-quality-assessment-of-game-meats-at-retail-in-japan
#5
Hiroshi Asakura, Jun Kawase, Tetsuya Ikeda, Mioko Honda, Yoshimasa Sasaki, Masashi Uema, Hidenori Kabeya, Hiromu Sugiyama, Shizunobu Igimi, Shinji Takai
In this study, we examined the prevalence of Shiga toxin-producing Escherichia coli and Salmonella spp. and the distribution of indicator bacteria in 248 samples of game meats (120 venison and 128 wild boar) retailed between November 2015 and March 2016 in Japan. No Salmonella spp. were detected in any of the samples, whereas Shiga toxin-producing Escherichia coli serotype OUT:H25 (stx2d(+), eae(-)) was isolated from one deer meat sample, suggesting a possible source for human infection. Plate count assays indicated greater prevalence of coliforms and E...
November 22, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29166175/simultaneous-determination-of-isopyrazam-and-azoxystrobin-in-cucumbers-by-liquid-chromatography-tandem-mass-spectrometry
#6
Dan Hu, Xu Xu, Tian Cai, Wei-Ying Wang, Chun-Jie Wu, Li-Ming Ye
A rapid and sensitive analytical method based on high-performance liquid chromatography-tandem mass spectrometry was developed and validated for the determination of isopyrazam (IZM) and azoxystrobin (AZT) in cucumbers. A modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) method was used as the pretreatment procedure. The samples were extracted with acetonitrile and cleaned up with octadecylsilyl silica (C18) and graphite carbon black. The proposed method resulted in satisfactory recovery of IZM and AZT (91...
November 22, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29166174/low-prevalence-of-salmonella-and-shiga-toxin-producing-escherichia-coli-in-lymph-nodes-of-australian-beef-cattle
#7
Gavin Bailey, Long Huynh, Lachlan Govenlock, David Jordan, Ian Jenson
Salmonella contamination of ground beef has been viewed as originating from the surface of carcasses. Recent studies have identified lymph nodes as a potential source of Salmonella contamination because these tissues play an active role in containment of pathogens in the live animal and because some lymph nodes are unavoidably present in manufacturing beef trimmings or primal cuts that may be incorporated into ground beef. A survey was conducted of the microbiological status of lymph nodes from Australian cattle at the time of slaughter to determine the prevalence of microbiological contamination...
November 22, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29166173/cold-plasma-inactivation-of-salmonella-in-prepackaged-mixed-salads-is-influenced-by-cross-contamination-sequence
#8
Sarah M Hertrich, Glenn Boyd, Joseph Sites, Brendan A Niemira
Customer demand for convenient food products has led to an increased production of prepackaged and ready-to-eat food products. Most of these products rely mainly on surface disinfection and other traditional approaches to ensure shelf life and safety. Novel processing techniques, such as cold plasma, are currently being investigated to enhance the safety and shelf life of prepacked foods. The purpose of this study was to determine the effects of cold plasma corona discharge on the inactivation of Salmonella on prepackaged, tomato-and-lettuce mixed salads...
November 22, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29166172/efficacy-of-listex-p100-at-different-concentrations-for-reduction-of-listeria-monocytogenes-inoculated-in-sashimi
#9
S Miguéis, C Saraiva, A Esteves
Sushi restaurants have become quite popular in Europe, with an increase in the consumption of the sashimi speciality. Pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus have been reported in this kind of food. Controlling the presence and multiplication of L. monocytogenes is a challenge for food safety management systems owing to its ubiquitous presence and psychrotrophic growth. Bacteriophages have been used as pathogenic biocide agents for decades. The bacteriophage P100, present in LISTEX P100, was used in this study to understand the possibility of implementing a new critical control point for L...
November 22, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29154719/effect-of-citrus-reticulata-blanco-essential-oil-on-cryptolestes-ferrugineus-stephens-adults
#10
Jianhua Lü
The rusty grain beetle, Cryptolestes ferrugineus (Stephens), is a major insect pest of stored products worldwide. In an effort to manage populations of C. ferrugineus in stored grains, the essential oil from Citrus reticulata Blanco peel was prepared by the Soxhlet method with anhydrous diethyl ether, and its contact activity, repellent activity, and fumigant activity were investigated against C. ferrugineus adults. C. reticulata peel essential oil had potent contact, repellent, and fumigant activity against C...
November 20, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29154718/pesticide-residues-in-food-attitudes-beliefs-and-misconceptions-among-conventional-and-organic-consumers
#11
Severine Koch, Astrid Epp, Mark Lohmann, Gaby-Fleur Böl
Pesticide use and pesticide residues in foods have been the subject of controversial public discussions and media coverage in Germany. Against this background, a better understanding of public risk perceptions is needed to promote efficient public health communication. To this end, this study captures the German public's perception of pesticide residues in foods. A representative sample of the population aged 14 years and older (n = 1,004) was surveyed via computer-assisted telephone interviewing on their attitudes and knowledge with regard to pesticide residues...
November 20, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29154717/characterization-of-escherichia-coli-and-salmonella-from-victoria-australia-dairy-farm-environments
#12
Catherine M McAuley, Kate E McMillan, Sean C Moore, Narelle Fegan, Edward M Fox
Safe dairy food production starts at the farm level, with the presence of pathogens on farms potentially impacting the downstream food supply. Studies often commence with looking for pathogens in fecal material of farm animals, predominantly cows; however, pathogens may arise from other on-farm sources. In Australia, few studies have looked at the broader farm environment, particularly in relation to Escherichia coli and Salmonella. The present study characterized the genetic similarity of these pathogens from bovine, ovine, and caprine dairy farm environments and related this to the stx1, stx2, eae, or ehx virulence markers in E...
November 20, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29154716/occurrence-of-toxigenic-fungi-and-mycotoxins-during-smoked-paprika-production
#13
Rocío Casquete, Alicia Rodríguez, Alejandro Hernández, Alberto Martín, Teresa Bartolomé, Juan José Córdoba, María G Córdoba
'La Vera' smoked paprika is a traditional Spanish product regulated under a protected designation of origin. Mycotoxins are possible contaminants in paprika, yet there is little information about mycotoxin production during the processing of smoked paprika. In this study, samples of dried peppers collected from six traditional dryers from four producers were evaluated for physicochemical parameters, mycotoxins, and mycotoxin-producing fungi. The moisture content and water activity of the peppers ranged from 11...
November 20, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29154715/virulence-and-antibiotic-resistance-of-vibrio-parahaemolyticus-isolates-from-seafood-from-three-developing-countries-and-of-worldwide-environmental-seafood-and-clinical-isolates-from-2000-to-2017
#14
Mohammad M Obaidat, Alaa E Bani Salman, Amira A Roess
Vibrio parahaemolyticus is a leading cause of seafood-associated illness. This study investigated the prevalence, virulence, and antibiotic resistance of V. parahaemolyticus in three low- and middle-income countries. Freshly caught fish samples (n = 330) imported to Jordan from Yemen, India, and Egypt were tested. The overall prevalence of V. parahaemolyticus was 15% (95% confidence interval: 11 to 19%). Three isolates (6%) were positive for the thermostable direct hemolysin-related (trh) gene, and all isolates was negative for the thermostable direct hemolysin (tdh) gene...
November 20, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29148878/molecular-characterization-of-fluoroquinolone-resistance-mechanisms-of-campylobacter-isolates-from-duck-meats
#15
Min Kang, Bai Wei, Sung-Woon Choi, Se-Yeoun Cha, Hyung-Kwan Jang
The purpose of this study was to identify the molecular basis of quinolone resistance of Campylobacter isolates recovered from duck meats. Sixty-one isolates from duck meat samples were studied using sequence analysis of the gyrA gene, and PCR assays were used to identify the presence of the CmeABC efflux pump and its restored sensitivity in the presence of efflux-pump inhibitors. High-level resistance to nalidixic acid and ciprofloxacin was attributed to amino acid substitutions Thr-86-Ile in some isolates...
November 17, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29148877/characterization-and-horizontal-transfer-of-antimicrobial-resistance-genes-and-integrons-in-bacteria-isolated-from-cooked-meat-products-in-china
#16
Tao Yu, Xiaobing Jiang, Yu Liang, Yanping Zhu, Jinhe Tian, Hao Ying, Xuannian Wang, Lei Shi
The aim of this study was to investigate antimicrobial resistance and the presence and transferability of corresponding resistance genes and integrons in bacteria isolated from cooked meat samples in the People's Republic of China. A total of 150 isolates (22 species belonging to 15 genera) were isolated from 49 samples. Resistance of these isolates to antimicrobials was commonly observed; 42.7, 36.0, and 25.3% of the isolates were resistant to tetracycline, streptomycin, and ampicillin, respectively. Multidrug resistance was observed in 41 (27...
November 17, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29148876/food-safety-at-farmers-markets-a-knowledge-synthesis-of-published-research
#17
Ian Young, Abhinand Thaivalappil, Danielle Reimer, Judy Greig
Farmers' markets are increasingly popular venues in North America for the sale of fresh produce and other foods. However, the nature of their operation can present possible food safety issues, challenges, and risks to consumers. A knowledge synthesis was conducted to identify, characterize, and summarize published research on the microbial food safety issues and implications associated with farmers' markets. A scoping review was conducted using the following steps: comprehensive search strategy, relevance screening of abstracts, and characterization of relevant articles...
November 17, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29140746/inactivation-kinetics-of-pathogens-during-thermal-processing-in-acidified-broth-and-tomato-pur%C3%A3-e-ph-4-5
#18
Evann L Dufort, Jonathan Sogin, Mark R Etzel, Barbara H Ingham
Thermal inactivation kinetics for single strains of Shiga toxin-producing Escherichia coli (STEC), Listeria monocytogenes, and Salmonella enterica were measured in acidified tryptic soy broth (TSB; pH 4.5) heated at 54°C. Inactivation curves also were measured for single-pathogen five-strain cocktails of E. coli O157:H7, L. monocytogenes, and S. enterica heated in tomato purée (pH 4.5) at 52, 54, 56, and 58°C. Inactivation curves were fit using log-linear and nonlinear (Weibull) models. The Weibull model yields the time for a 5-log reduction (t*) and a curve shape parameter (β)...
November 15, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29140745/passage-of-campylobacter-jejuni-and-campylobacter-coli-subtypes-through-0-45-and-0-65-micrometer-pore-size-nitrocellulose-filters
#19
Mark E Berrang, Richard J Meinersmann, Nelson A Cox
Campylobacter can be difficult to recover from complex samples due to overgrowth by background bacteria. A 0.45- or 0.65-μm-pore-size filter overlaid on agar plates can be used as a means to separate Campylobacter from confounding non-Campylobacter cells, facilitating detection on solid plating media. It is unclear what percentage of cells in a Campylobacter suspension passes through a filter and results in visible colonies. The objective of this study was to compare the number of Campylobacter cells detected by the filter method with those detected by direct plating and determine if the filter method can be used to estimate cellular density of an unknown Campylobacter in suspension...
November 15, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29140744/evaluation-of-two-surface-sampling-methods-for-microbiological-and-chemical-analyses-to-assess-the-presence-of-biofilms-in-food-companies
#20
Sharon Maes, Son Nguyen Huu, Marc Heyndrickx, Stephanie van Weyenberg, Hans Steenackers, Alex Verplaetse, Thijs Vackier, Imca Sampers, Katleen Raes, Koen De Reu
Biofilms are an important source of contamination in food companies, yet the composition of biofilms in practice is still mostly unknown. The chemical and microbiological characterization of surface samples taken after cleaning and disinfection is very important to distinguish free-living bacteria from the attached bacteria in biofilms. In this study, sampling methods that are potentially useful for both chemical and microbiological analyses of surface samples were evaluated. In the manufacturing facilities of eight Belgian food companies, surfaces were sampled after cleaning and disinfection using two sampling methods: the scraper-flocked swab method and the sponge stick method...
November 15, 2017: Journal of Food Protection
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