Studying the effect of Allium sativum and Bunium persicum essential oils on histamine production in Mahyaveh, an Iranian seasoned fish sauce
This study aimed to addAllium sativum (A. sativum) andBunium persicum (B. persicum) essential oils (EOs) at four concentrations including 0 (control), 0.1, 1, and 2%, as effective antimicrobial agents to monitor changes in the level of histamine at 30, 60, 90, and 120  days. Histamine ELISA Kit was used for histamine determination and mean values of histamine were compared using SPSS. The level of histamine in 0.1%B. persicum, 0.1%A. sativum, and control at day 30 was 8,403.05, 10,596.15, and 16,339.00  mg/kg, respectively. The results show that the level of histamine in all treatments containingA. sativum andB. persic...
Source: Journal of Food Safety - November 28, 2018 Category: Food Science Authors: Bahador Hajimohammadi, Mojtaba Raeisi, Ebrahim Eftekhar, Razieh Mohebat, Azadeh Saffari Tags: Original Article Source Type: research

Microbial community analysis of different qualities of pickled radishes by Illumina MiSeq sequencing
This study will help improve the quality of pickled radishes and reduce economic losses in pickle manufacturing. (Source: Journal of Food Safety)
Source: Journal of Food Safety - November 28, 2018 Category: Food Science Authors: Yanyan Tang, Xianrong Zhou, Shenglan Huang, Yuzhu Li, Mou Long, Xin Zhao, Huayi Suo, Zsolt Zal án, Ferenc Hegyi, Muying Du Tags: ORIGINAL ARTICLE Source Type: research

Assessing the microbiological safety status of most commonly consumed food items sold at local and branded restaurants of Faisalabad, Pakistan
AbstractThe current study was designed to assess the microbial safety status of rice and chicken dishes offered for sale at various local and branded restaurants. Purposely, 24 samples of rice and chicken dishes were collected from eight local and branded restaurants of Faisalabad city. All the collected samples were subjected to microbiological examination to determine the prevalence and comparative enumeration ofBacillus  cereus, Escherichia coli (rice),Salmonella andCampylobacter (chicken). Results pertaining to the enumeration ofB. cereus andE. coli exhibited highest count of 2.12  × 108 and 2.59  × 107...
Source: Journal of Food Safety - November 26, 2018 Category: Food Science Authors: Fariha Arshad, Tahir Zahoor Tags: ORIGINAL ARTICLE Source Type: research

Antilisterial and antistaphylococcal activity of a Lactococcus lactis strain isolated from Brazilian fresh Minas cheese
AbstractLactococcus lactis QMF 11, isolated from Brazilian fresh cheese, produces bacteriocin like inhibitory substances (bac+). To evaluateL. lactis QMF11 possible application on biopreservation systems of dairy food, co ‐inoculation studies were performed in pasteurized milk (8 °C, 10 days) targeting the inhibition ofListeria monocytogenes ATCC 7644 orStaphylococcus aureus ATCC 25923.Lactobacillus sakei ATCC 15521 was used as a negative control for bacteriocin production (bac−).L. monocytogenes andS. aureus reached 8 log CFU  ml−1 and 5.4 log CFU  ml−1 in monoculture, respectively, compared to<2.3 log C...
Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: Ana Carolina Cabral Carvalhaes Costa, Aline Neves Pereira, Adrielle Cristina de Andrade e Silva, Fl ávio Alves Silva, Keyla de Oliveira Ribeiro, Ieda Maria Sapateiro Torres, Elaine Cristina Pereira De Martinis, Virgínia Farias Alves Tags: Original Article Source Type: research

Vacuolating cytotoxin A (vacA) and cytotoxin ‐associated gene A (cagA) genotypes of resistant Helicobacter pylori strains isolated from raw and pasteurized milk
Foods with animal origins play a considerable role in transmission ofHelicobacterpylori. The current study was done to evaluate the genotyping patterns and antibiotic resistance properties ofH. pylori strains isolated from raw and pasteurized milk. Three hundred and fifty raw and pasteurized milk samples were collected. Samples were cultured on Wilkins Chalgren media. Antibiotic resistance pattern and genotyping were done using the disk diffusion and polymerase chain reaction, respectively. Sixty ‐eight out of 350 milk samples (19.42%) were positive forH. pylori. Prevalence ofH. pylori in raw and pasteurized milk samples...
Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: Hamed Baradari, Zohreh Mashak, Bahareh Tavakoli ‐Far Tags: ORIGINAL ARTICLE Source Type: research

Semicarbazide universality study and its speculated formation pathway
This study reflected the SEM universality in different food. In previous studies where using LC –MS to detect SEM in different foods, the pretreatments of different substrate foods rarely varied, this would easily lead to experimental error and solvent waste, this study carried out sample pretreatment classification for the main components of different foods, which provided a reference for t he subsequent SEM detection. In view of the endogenous SEM, the possible formation pathways of endogenous SEM were analyzed from the aspects of processing methods and amino acid compositions, providing a theoretical basis for the fut...
Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: Wenlong Yu, Weihua Liu, Wenrui Tian, Xiuting Li, Xianghong Wang Tags: ORIGINAL ARTICLE Source Type: research

Prevalence, antimicrobial susceptibility and virulence genes of Staphylococcus aureus isolated from pork meat in retail outlets in India
AbstractIsolation ofStaphylococcus  aureus was carried out in a total of 120 retail pork samples and the overall prevalence ofS. aureus in retail pork meat was 76.67%. All the isolates were resistant to both Ampicillin and Tetracycline (100%) followed by Cefoxitin, Oxacillin, Erythromycin, Amoxicillin, and Novobiocin. The multiple antibiotic resistance index of majority of the isolates were 0.3 and above. Methicillin resistance based on polymerase chain reaction revealed that 76.09% carried eithermecA ormecC. The prevalence of enterotoxigenicS. aureus in pork was 82.61% and of the various toxin genessei was the major gen...
Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: Wilfred Ruban Savariraj, Narendra Babu Ravindran, Porteen Kannan, Raja Paramasivam, TMA Senthilkumar, Peria Kumarasamy, Veluru Appa Rao Tags: Original Article Source Type: research

Deoxynivalenol screening in wheat ‐derived products in Gran Asunción, Paraguay
AbstractFusarium graminearum is one of the most important pathogens affecting wheat production in Paraguay. This fungus decreases yield and grain quality; the most important consequence is the production of mycotoxins from the trichothecene group, secondary metabolites toxic to humans and other animals. The toxin reported in Paraguay is deoxynivalenol, which has effects on the gastrointestinal tract and immune system. To determine the presence of deoxynivalenol in flour and baked goods, samples of wholemeal flour and white flour, white and wholemeal bread, and bran crackers were carried out in the Gran Asunci ón Area. The...
Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: Andrea Alejandra Arr úa Alvarenga, Juliana Moura Mendes Arrua, Cinthia Carolina Cazal Martínez, Pablo David Arrúa Alvarenga, Danilo Fernández Ríos, Pastor Enmanuel Pérez Estigarribia, Man Mohan Kohli Tags: ORIGINAL ARTICLE Source Type: research

Antimicrobial resistance and genotyping of vacA, cagA, and iceA alleles of the Helicobacter pylori strains isolated from traditional dairy products
AbstractDairy products play a considerable role in transmission ofHelicobacter pylori. The current study was done to assess phenotypic characters of antimicrobial resistance and genotyping pattern ofvacA,cagA, andiceA alleles among theH. pylori strains isolated from dairy products. Eight ‐hundred dairy samples were collected and cultured. Antimicrobial resistance and genotyping patterns were assessed using disk diffusion and polymerase chain reaction, respectively. Thirty‐one out of 800 (3.87%) traditional dairy product samples were positive forH. pylori. Cheese (11.53%) samples had the highest incidence ofH. pylori, w...
Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: Reza Ranjbar, Farid Yadollahi Farsani, Farhad Safarpoor Dehkordi Tags: ORIGINAL ARTICLE Source Type: research

Prevalence, antibiotic resistance, and toxigenic gene profile of the Clostridium difficile isolated from molluscan shellfish
AbstractClostridium difficile strains are considered as one of the newly borne foodborne pathogens regarding the consumption of seafood products. The present study was done to assess the antibiotic resistance pattern and toxigenic gene profile of theC. difficile strains isolated from shellfish samples. Eight ‐hundred and twenty oyster, mussel, cockle, and clam samples were collected and cultured.Clostridiumdifficile isolates were subjected to polymerase chain reaction disk diffusion. Twenty ‐six out of 820 (3.17%) shellfish samples were positive forC. difficile. Mussel (5.00%) and oyster (4.00%) were the most commonly ...
Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: Farnaz Nayebpour, Ebrahim Rahimi Tags: ORIGINAL ARTICLE Source Type: research

Characterization of Salmonella isolated from organically reared poultry located in the same longitude with three distinct seasonal characteristics
This study is designed to determineSalmonella prevalence in organic poultry farms and slaughterhouse in three different regions with distinct seasonal characteristics.Salmonella strains were isolated from organic reared poultry farm environment (water, feed, and feces) and poultry meat samples (neck skin and breast meat). Antibiotic resistance and 16S rRNA profiles were demonstrated with alignment scores.Salmonella spp. prevalences according to regions were, 51 of 200 (25.50%) samples taken from Region A, 77 of 200 (38.50%) samples taken from Region B, 105 of 200 (52.50%) samples taken from Region C. Serotyping of the stra...
Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: G ökhan Kürşad İncili, Ahmet Koluman, Abdullah Dikici, Tolga Kahraman, Abdullah Teoman Ünlü Tags: ORIGINAL ARTICLE Source Type: research

Evaluation of psychrophilic, mesophilic, histamine forming bacteria and biogenic amine content in the muscle of mud spiny lobster, Panulirus polyphagus (HERBST, 1793) during ice storage
AbstractThe aim of the present study was to assess the evolution of psychrophilic, mesophilic and histamine forming bacteria along with the accumulation of cadaverine, histamine, putrescine, spermidine, spermine, tryptamine and tyramine during ice storage of mud spiny lobster (Panulirus polyphagus). Total mesophilic, psychrophilic and amine forming bacteria were initially enumerated at 2.62, 2.14 and 2.10 log cfu/g muscle, respectively and reached 7.07, 7.11, and 6.80 log cfu/g muscle, respectively, after 15  days of ice storage. Tryptamine, putrescine and histamine were detected from the 5th day, tyramine, spermidine, a...
Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: A. Arulkumar, S. Paramasivam, P. Rameshthangam, S. Paramithiotis Tags: ORIGINAL ARTICLE Source Type: research

Analysis of Bacillus cereus cell viability, sublethal injury, and death induced by mild thermal treatment
AbstractAs the most cost ‐effective tool to ensure microbial safety, thermal processing induces a large portion of sublethal injury presenting a potential hazard to food safety. Thermal treatment at 63 °C for 1 min injured 2.22 log cfu/ml totally, half of which were sublethally injured using plate counting method. Afte r 2 min, the inactivation log ofBacillus cereus reached 1.55 while the sublethally injured log even reached 2.16. As for the sublethally injured rate of theB. cereus, it was over 65% after 0.5 min and kept ever ‐increase with time. In the end, the injured rate arrived at 99.30% after 2 min processing ...
Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: Ruiling Lv, Danli Wang, Mingming Zou, Wenjun Wang, Xiaobin Ma, Weijun Chen, Jianwei Zhou, Tian Ding, Xingqian Ye, Donghong Liu Tags: ORIGINAL ARTICLE Source Type: research

Changes in sensory, physicochemical, and microbiological properties of fresh captured tropical pink shrimps (Penaeus duorarum notialis) inoculated with Lactobacillus plantarum Lp6SH, Lactobacillus rhamnosus Yoba, and their cell ‐free culture supernatants during storage at 4°C
This study was conducted to evaluate the biopreservative potential ofLactobacillus plantarum Lp6SH (Lp6SH), Lactobacillus rhamnosus Yoba (LrYoba) and their cell ‐free supernatants (CFS) on whole captured tropical pink shrimps (Penaeus duorarum notialis) during storage at 4 °C for 8 days. Shrimps were inoculated with strains Lp6SH, LrYoba, their supernatants, sodium metabisulfite (2%) and stored at 4 ° C for 8 days. Sensory evaluation, physicochemical, and microbiological analyses were performed daily. Lp6SH, CFS of Lp6SH, and CFS of LrYoba were able to prolong the sensory shelf life up to 8 days. The total volatile bas...
Source: Journal of Food Safety - November 23, 2018 Category: Food Science Authors: Sabine Ninelle Nga Ombede, Pierre Marie Kaktcham, Malang Seydi, Fran çois Zambou Ngoufack Tags: ORIGINAL ARTICLE Source Type: research

Microbial quality of edible grasshoppers Ruspolia differens (Orthoptera: Tettigoniidae): From wild harvesting to fork in the Kagera Region, Tanzania
This study was conducted to assess the microbiological quality of wild harvestedR. differens and evaluate the efficacy of conventional processing methods in reducing microbial load. Two districts (Bukoba rural and Muleba) within the Kagera region were purposively selected for the study. Sampling was done from the same batches along theR. differens food chain as follows: (a) at harvest points in the villages, (b) after transportation to the market and plucking of wings and legs, (c) after rinsing with potable tap water, and (d) after processing using conventional methods. Generally, high microbial counts, that is, total via...
Source: Journal of Food Safety - November 23, 2018 Category: Food Science Authors: Jeremiah Ng'ang'a, Samuel Imathiu, Forkwa Fombong, Monica Ayieko, Jozef Vanden Broeck, John Kinyuru Tags: ORIGINAL ARTICLE Source Type: research