Cell-based fish production case study for developing a food safety plan.

Given the expanding global population and finite resources, it is imperative to explore alternative technologies for food production. These technologies play a crucial role in ensuring the provision of safe, nutritious, and sustainable food options to meet the growing demand. Cellular agriculture plays an important in developing an alternative method for developing food products.

Survival and growth behavior of common foodborne pathogens in falafel paste under different storage temperatures.

Falafel is a popular breakfast food in the Middle East that has been recently involved in several outbreaks of foodborne illnesses. The aim of the study was to explore the growth behavior of Salmonella enterica, Escherichia coli O157:H7, Shigella sonnie, Shigella flexneri, Listeria monocytogenes and Staphylococcus aureus in falafel paste (FP) under different storage temperatures (4, 10, or 24 °C) for 14 days. FP (pH = 6.

Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments.

The heat-induced (121 °C, 10 or 30 min) formation of two potentially hazardous advanced glycation end-products (AGEs), protein-bound -carboxymethyllysine (CML) and -carboxyethyllysine (CEL), in pork as affected by citric or acetic acid (0.5, 1 g/100 pork) and the storage duration (0 °C, 0 - 8 d) prior to the heating was investigated. A longer storage time of raw pork resulted in higher levels of AGEs produced during the later heating, likely due to the accumulation of some AGE precursors during the storage.

Trace analysis of organic compounds in foods with surface-enhanced Raman spectroscopy: Methodology, progress, and challenges.

Surface-enhanced Raman spectroscopy (SERS) provides a potential solution for rapid analysis of trace compounds such as residual pesticides, naturally occurred toxicants, banned or restricted drugs, and food additives in complex food matrices. In this review, the basic principles of SERS and general approaches to successfully apply SERS in food analysis are covered from an applications perspective. The key steps including substrate selection and evaluation, sample preparation and simplification, spectral collection, and data analysis during the development of SERS methods for food analysis are summarized, together with the discussion of typical underlying technical barriers or major challenges of these methods and their applications.

Smart traceability for food safety.

Current food production faces a tremendous challenge due to the growing human population. The global population is estimated to reach 9 billion by 2050 with 70% more food being required. Safe food is an important dimension of food security, and food traceability across the supply chain is a key component of this.

Formation of protein-bound N-carboxymethyllysine and N-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars.

This research was aimed to investigate the formation of protein-bound N-carboxymethyllysine (CML) and N-carboxyethyllysine (CEL) in ground pork at 121 °C (5-30 min) as affected by sugars (1-9% w/w, glucose, fructose, lactose, and sucrose).The addition of reducing sugar significantly (P < 0.05) increased the levels of CML and CEL in heat treated pork samples.

Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric Films.

Metal oxide coated multilayered polymeric pouches provide a suitable alternative to foil-based packaging for shelf-stable products with extended shelf-life. The barrier performance of these films depends upon the integrity of the metal oxide coating which can develop defects as a result of thermal processing and improper handling. In this work, we developed a methodology to visually identify these defects using an oxygen-sensitive model gel system.

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees.

Background: Package oxygen transmission rate (OTR) can affect the stability of natural color pigments such as anthocyanins, betalains and chlorophylls in foods during storage. In the present study, we investigated the oxygen sensitivity of selected pigments in thermally pasteurized vegetable purees held at a refrigeration temperature. We modulated the oxygen ingress in packaging using multilayer films with OTRs of 1, 30 and 81 cm  m  day .

Efficacy of Food Safety Training in Commercial Food Service.

Proper food safety training is essential to decrease incidences and overall rates of foodborne illnesses and outbreaks. Though many commercial restaurants should provide proper food safety training to food handler employees, this training is not always offered or effective. Here, we summarize the results of a primary literature study concerning the effectiveness of food safety training in commercial settings.

Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates.

Unlabelled: Expansion characteristics of cornstarch-based extrudates incorporating fiber-rich food processing byproducts was explored. Waxy and regular cornstarch were used as the base materials with apple pomace and sugarcane bagasse incorporated at two addition levels (0%, 15%, and 30% w/w). Extrusions were conducted at three different screw speeds (150, 200, and 250 rpm) with other parameters optimized and kept constant.

Effect of storage time and temperature on the viability of E. coli O157:H7, Salmonella spp., Listeria innocua, Staphylococcus aureus, and Clostridium sporogenes vegetative cells and spores in vacuum-packed canned pasteurized milk cheese.

The effect of storage temperature and time on the viability of several foodborne bacterial pathogens inoculated into vacuum-packed canned pasteurized cow's milk cheese was investigated. Three popular cheese styles namely, a semi-soft white Monterey Jack style cheese, and two Cheddar cheeses vacuum packaged in mason jars were inoculated with a 3-strain cocktail of each of the following microbes at the mean concentrations listed: Escherichia coli O157:H7 (6.6 log CFU/g), Salmonella spp.

Combination effects of salts and cold storage on the formation of protein-bound N-(carboxymethyl)lysine and N-(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork.

The effects of cold storage (0 °C, 0-8 days) and salts (NaCl, 0.5-5%; NaNO, 50-150 mg/kg) on the formation of protein-bound N-(carboxymethyl)lysine (CML) and N-(carboxyethyl)lysine (CEL) in raw and subsequently commercially sterilized (121 °C, 10 min) pork were investigated. Based upon two-factor analysis of variance (α = 0.

Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure.

This study investigated the effect of different electrolyzed water (EO) solutions, including acidic electrolyzed water (AEW) and neutral electrolyzed water (NEW), alone and in combination with mild thermal processing (50, 55, 60, 65 °C) at different exposure times (2, 6, 10 min) on the reduction of Listeria monocytogenes on Atlantic salmon fillets. The effects of the EO water solutions on cell wall structures of L. monocytogenes and on the secondary structure of salmon protein were studied using Fourier Transform Infra-Red (FTIR) spectroscopy.

Composition and Physicochemical Characterization of Fiber-Rich Food Processing Byproducts.

Unlabelled: A wide range of fiber-rich food processing byproducts from various sources have been proposed as value-added ingredients for producing healthier food products. Characterizing their composition and physicochemical properties is crucial to understand their potential uses. Eight fiber-rich byproducts from different sources were fractionated into 2 different particle-size ranges.

Gold Nanorods as Surface-Enhanced Raman Spectroscopy Substrates for Rapid and Sensitive Analysis of Allura Red and Sunset Yellow in Beverages.

Synthetic colorants in food can be a potential threat to human health. In this study, surface-enhanced Raman spectroscopy (SERS) coupled with gold nanorods as substrates is proposed to analyze allura red and sunset yellow in beverages. The gold nanorods with different aspect ratios were synthesized, and their long-term stability, SERS activity, and the effect of the different salts on the SERS signal were investigated.

Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss.

Unlabelled: The shelf life of pasteurized milk is generally determined through microbiological analysis. The objective of this study was to correlate microbial quality parameters then to design predictive models for shelf life of pasteurized milk. We analyzed pasteurized milk (3.

Rapid and sensitive surface-enhanced Raman spectroscopy (SERS) method combined with gold nanoparticles for determination of paraquat in apple juice.

Background: Paraquat, a highly efficient herbicide, is widely used in agricultural practices throughout the world. However, paraquat residues in food pose a threat to human health. In order to develop a rapid and sensitive method, surface-enhanced Raman spectroscopy (SERS) coupled with gold nanoparticles was applied to analysis of paraquat in apple juice.

Vacuum impregnation of firming agents in red raspberries.

Background: Red raspberries are a delicate and highly perishable fruit with a fragile pulp tissue. In this study we used vacuum impregnation (VI) methods to incorporate pectin and calcium chloride into whole red raspberries to improve their firmness. Specifically, we impregnated low methoxyl pectin (LMP) at 10 g of pectin kg of solution and calcium chloride (CaCl ·2H O) at 30 g calcium kg of pectin, and on the other side pectin methylesterase (PME) at 10 g of enzyme kg of solution, and (CaCl ·2H O) at 10 g of calcium kg of solution, into whole red raspberries.

Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.

Unlabelled: Pasta hydration and cooking requirements make in-package microwave pasteurization of pasta a processing challenge. The objective of this study was to assess instrumental and sensory attributes of microwave-treated pasta in comparison to conventionally cooked pasta. Fettuccine pasta was parboiled for 0, 3, 6, 9, or 12 min, pasteurized by microwaves at 915 MHz, then stored under refrigeration for 1 week.

Inhibition of Shigella sonnei and Shigella flexneri in Hummus Using Citric Acid and Garlic Extract.

Hummus (chickpea dip) is a ready-to-eat product that may pose a significant risk to human if pathogens are present. Several organisms including Shigella spp. have been isolated from hummus.

Non-invasive measurement of oxygen diffusion in model foods.

In this study, we developed a non-invasive method to determine oxygen diffusivity (D) in food gels using an Oxydot luminescence sensor. We designed and fabricated a transparent diffusion cell in order to represent oxygen transfer into foods packaged in an 8-ounce polymeric tray. Oxydots were glued to the sides (side-dot) and bottom (bottom-dot) of the cell and filled with 1, 2, and 3% (w/v) agar gel as a model food.

Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt.

The present study was designed to investigate the effects of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Frozen yogurt was prepared with different types of probiotic ( and ) along with yogurt starter culture ( and ). The frozen yogurt mixture was supplemented with inulin (2%, 4%, and 6%) and glycerol (1%, 2%, 3%, and 4%).

Cinnamon Oil Inhibits Shiga Toxin Type 2 Phage Induction and Shiga Toxin Type 2 Production in Escherichia coli O157:H7.

Unlabelled: This study evaluated the inhibitory effect of cinnamon oil against Escherichia coli O157:H7 Shiga toxin (Stx) production and further explored the underlying mechanisms. The MIC and minimum bactericidal concentration (MBC) of cinnamon oil against E. coli O157:H7 were 0.

Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals.

Pasta presents a challenge to microwave processing due to its unique cooking requirements. The objective of this study was to determine the effects of microwave processing on pasta physicochemical and mechanical properties. Fettuccine pasta was parboiled for selected times, then pasteurized using a Microwave Assisted Pasteurization System and stored under refrigeration for 1 wk.

Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis).

The effect of acidic electrolyzed water (AEW) on inactivating Escherichia coli O104:H4, Listeria monocytogenes, Aeromonas hydrophila, Vibrio parahaemolyticus and Campylobacter jejuni in laboratory contaminated live clam (Venerupis philippinarum) and mussel (Mytilus edulis) was investigated. The initial levels of bacterial contamination were: in clam 4.9 to 5.