Journal of Food Safety
SCOPUS (1977-1978,1980-2025)SCIE-ISI
0149-6085
1745-4565
Mỹ
Cơ quản chủ quản: WILEY , Wiley-Blackwell
Lĩnh vực:
MicrobiologyFood ScienceParasitology
Các bài báo tiêu biểu
INFECTIVE DOSE OF FOODBORNE PATHOGENS IN VOLUNTEERS: A REVIEW
Tập 21 Số 1 - Trang 49-68 - 2001
ABSTRACT Risk assessment and impact of foodborne pathogens on the health of
different populations was one of the goals identified in the Presidential Food
Safety Initiative three‐year plan. This entailed estimation of dose‐response
relationship for foodborne pathogens to humans, either by feeding studies or
from outbreaks. For certain pathogens, such as Listeria monocytogenes and
Escherichia coli ...
LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 INHIBITION IN VITRO BY LIPOSOME‐ENCAPSULATED NISIN AND ETHYLENE DIAMINETETRAACETIC ACID
Tập 28 Số 2 - Trang 183-197 - 2008
ABSTRACT Encapsulation technologies that effectively reduce antimicrobial
interaction with food components or protect antimicrobial compounds from food
processing measures have the potential to improve the microbiological safety of
ready‐to‐eat foods. Recent application of liposomes for the preservation of
cheese has spurred research into their utility in other food matrices. To
ascertain the feas...
Aflatoxins in cereals: State of the art
Tập 38 Số 6 - 2018
AbstractRecently, the contamination of food products, particularity cereals with
aflatoxins (AF) as secondary metabolites generated by some of fungal genera
species raised serious concerns. AF as the highly toxic compounds could pass
through metabolic processes in unaltered forms and consequently accumulate in
the tissues of humans and animals. The consumption of AF contaminated cereal,
cereal‐bas...
ABILITY OF VARIOUS CARBON SOURCES TO INDUCE AND SUPPORT AFLATOXIN SYNTHESIS BY ASPERGILLUS PARASITICUS
Tập 6 Số 4 - Trang 271-279 - 1984
The ability of a wide variety of carbon sources to induce and support aflatoxin
synthesis by Aspergillus parasiticus was examined using mycelia pregrown in a
peptone‐mineral salts medium that does not support aflatoxin synthesis. Sugars
and derivatives of sugars supported widely varying amounts of aflatoxin
production. Amino acids and tricarboxylic acid cycle intermediates except
aspartate and mal...
PREVALENCE OF SELECTED UNSAFE FOOD‐CONSUMPTION PRACTICES AND THEIR ASSOCIATED FACTORS IN KANSAS1
Tập 19 Số 4 - Trang 289-297 - 1999
ABSTRACT Results of a survey conducted between 1995 and 1996 in Kansas were
analyzed to estimate the prevalence of four high‐risk food‐consumption practices
and to identify population characteristics associated with each practice. The
self‐reported prevalences were 26.5% for home‐canned vegetables, 8.7% for
undercooked hamburger, 55.6% for raw or undercooked eggs, and 1.8% for raw milk.
Rural resi...
Application of pectin‐alginate and pectin‐alginate‐laurolyl arginate ethyl coatings to eliminate Salmonella enteritidis cross contamination in egg shells
Tập 38 Số 6 - 2018
Abstract This study highlights the potential application of pectin‐alginate
blend (PA) and pectin‐alginate‐LAE blend (PAL) coatings to eliminate Salmonella
enteriditis 10,118 cross‐contamination without changing the shelf‐life of fresh
eggs and their physico‐chemical properties during storage at 7 °C for 42 days.
Egg shells were dipped in a solution of Salmonella enteritidis 10,118 with a
concentr...
Fungal contamination of food commodities in Durban, South Africa
Tập 38 Số 6 - 2018
AbstractThe study investigated the occurrence of natural fungal contaminants in
food commodities consumed in Durban, South Africa. A total of 110 samples
including Bambara groundnut, maize and maize‐derived products, rice, and spices
were collected from open markets and retail stores and screened for fungal
contaminants using conventional and molecular methods. A total of 179 isolates
belonging to...
Decontamination of aflatoxin M1 in yogurt using Lactobacillus rhamnosus LC‐4
Tập 39 Số 5 - 2019
AbstractThis study aimed to evaluate the ability of the Lactobacillus rhamnosus
strain LC‐4 to bind aflatoxin M1 (AFM1) in phosphate‐buffered saline (PBS) and
yogurt. Bacterial cells were subjected to heat, acid, and alkali treatments. The
AFM1‐binding rate of acid‐treated bacteria was of 78.63 ± 0.52%. The binding of
L. rhamnosus LC‐4 to AFM1 was partially reversible and the binding of AFM1 was
m...
Development of monoclonal antibody‐based sandwich ELISA for detecting major mango allergen Man i1 in processed foods
Tập 41 Số 2 - 2021
AbstractMango (Mangifera indica L.) is a popular tropical fruit but also an
allergenic source. In Taiwan, the packaging of any food product that contains
mango must display an allergen warning. Therefore, establishing a reliable
method for detecting mango residues in food products is important. In this
study, a sandwich enzyme‐linked immunosorbent assay (sELISA) was developed to
detect the major m...