Journal of Food Safety

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LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 INHIBITION IN VITRO BY LIPOSOME‐ENCAPSULATED NISIN AND ETHYLENE DIAMINETETRAACETIC ACID
Journal of Food Safety - Tập 28 Số 2 - Trang 183-197 - 2008
T. Matthew Taylor, Barry D. Bruce, Jochen Weiß, P. Michael Davidson
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... hiện toàn bộ
Development of monoclonal antibody‐based sandwich ELISA for detecting major mango allergen Man i1 in processed foods
Journal of Food Safety - Tập 41 Số 2 - 2021
Wen‐Che Tsai, Hsin‐Yi Yin, Ssu‐Ning Chen, Hung‐Chi Chang, Hsiao‐Wei Wen
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... hiện toàn bộ
Comparison of Fatty Acid Analysis with Serotype and Pulsed‐Field Gel Electrophoresis for Typing Salmonella Isolated from Retail Foods and Human
Journal of Food Safety - Tập 34 Số 4 - Trang 388-395 - 2014
Pengfei Zhang, Xiaonan Xing, Xin Wang, Baowei Yang, Chengyu Fu, Liu De-hao, Chunfeng Guo
AbstractWhole‐cell fatty acid analysis by pyrolysis‐gas chromatography/mass spectrometry was compared with pulsed‐field gel electrophoresis (PFGE) and serotyping to determine the best suited method for identification of Salmonella strains. Forty‐two isolates were analyzed and 10 fatty acids were identified in all of the tested strains. The main fatty acid component was n‐hexadecanoic acid (C16:0),... hiện toàn bộ
Aflatoxins in cereals: State of the art
Journal of Food Safety - Tập 38 Số 6 - 2018
Amin Mousavi Khaneghah, Ismail Eş, Susan Raeisi, Yadolah Fakhri
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... hiện toàn bộ
Decontamination of aflatoxin M1 in yogurt using Lactobacillus rhamnosus LC‐4
Journal of Food Safety - Tập 39 Số 5 - 2019
Guofang Zhang, Jiadong Li, Jinmeng Lv, Lihua Liu, Chun Li, Libo Liu
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... hiện toàn bộ
Fungal contamination of food commodities in Durban, South Africa
Journal of Food Safety - Tập 38 Số 6 - 2018
Omotola F. Olagunju, Nokuthula Peace Mchunu, S.H. Arshad and C. Venter, Benjamin Guibert, Noël Durand, Isabelle Métayer, Didier Montēt, Oluwatosin Ademola Ijabadeniyi
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... hiện toàn bộ
Pulsed Electric Fields
Journal of Food Safety - Tập 65 - Trang 65-79 - 2000
Gustavo V. Barbosa‐Cánovas, Merle D. Pierson, Q. Howard Zhang, Donald W. Schaffner
Application of pectin‐alginate and pectin‐alginate‐laurolyl arginate ethyl coatings to eliminate Salmonella enteritidis cross contamination in egg shells
Journal of Food Safety - Tập 38 Số 6 - 2018
Riccardo De Leo, Andrea Quartieri, Hossein Haghighi, Silvia Gigliano, Andrea Pulvirenti
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... hiện toàn bộ
ABILITY OF VARIOUS CARBON SOURCES TO INDUCE AND SUPPORT AFLATOXIN SYNTHESIS BY ASPERGILLUS PARASITICUS
Journal of Food Safety - Tập 6 Số 4 - Trang 271-279 - 1984
Robert L. Buchanan, Heidi G. Stahl
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... hiện toàn bộ
PREVALENCE OF SELECTED UNSAFE FOOD‐CONSUMPTION PRACTICES AND THEIR ASSOCIATED FACTORS IN KANSAS1
Journal of Food Safety - Tập 19 Số 4 - Trang 289-297 - 1999
Ping Zhang, Karen P. Penner, Josée Johnston
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... hiện toàn bộ
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