Showing papers in "Food Control in 2007"

TL;DR: Results showed that the most active essential oils against bacteria tested were Corydothymus capitatus, Cinnamomum cassia, Origanum heracleoticum, Satureja montana , and Cinnemomum verum (bark).

TL;DR: Sodium acetate, sodium lactate, and sodium citrate can be utilized as safe organic preservatives for fish under refrigerated storage and extended the shelf life of the treated products by 4-7 days more than the control products.

TL;DR: In this article, the antimicrobial properties of pure phenolic compounds and polyphenols of different wines against pathogens were investigated and it was observed that bacterial species exhibited different sensitivities towards the different concentrations of phenolic compound.

TL;DR: In this article, the authors evaluated the antibacterial and antioxidant properties of essential oil and methanol extracts from a unique and endemic plant, Zataria multiflora Boiss.

TL;DR: Antifungal activity of essential oils of thyme, summer savory and clove were evaluated in culture medium and tomato paste and showed that all essential oils could inhibit the growth of A. flavus and the thyme oil and summersavory, showed the strongest inhibition at 350 ppm and 500 ppM, respectively.

TL;DR: This review summarises the methods and results of studies conducted worldwide on the effectiveness of food safety and food hygiene training in the commercial sector of the food industry and the need for the development of evaluation criteria of effectiveness is discussed.

TL;DR: Essential oils could be an alternative to chemicals for control of postharvest phytopathogenic fungi on fruits or vegetables and reduce the percentage of decayed tomatoes.

TL;DR: In this paper, a characterisation of Algerian honeys was carried out on the basis of the microscopic (pollen analysis) and physico-chemical properties, and the results obtained in the present study show the variability of chemical composition of the honey samples.

TL;DR: Both popular Iranian spices which are traditionally used as astringent agents have promising inhibitory effects on food-borne bacteria and could be considered as natural food preservatives.

TL;DR: Acoustic detection, carbon dioxide measurement, uric acid measurement, near-infrared spectroscopy, and soft X-ray method have the potential for use at the industry level to detect insects in grain samples as their usefulness has been demonstrated in the research laboratories.

TL;DR: In this paper, a study was conducted to determine barriers for HACCP and food safety programs in food businesses in Turkey, and the authors identified the main barriers for food safety in food business as lack of knowledge about food safety and inadequate physical condition of the facility.

TL;DR: In this article, 27 aromatic herbs, 28 spices and 48 herbal infusions and med plants were analysed for estimation of aflatoxins by high-performance liquid chromatography (HPLC) using a post-column derivatisation procedure (Kobra cell) and a fluorescence detection.

TL;DR: No significant statistical correlation occurred between the organisms on hands and aprons, indicating that the latter were not likely to be cross-contaminated by hands.

TL;DR: O. vulgare essential oil showed effectiveness to inhibit the growth of all assayed yeasts with MIC values for the most ones of 20 and 0.6 μL/mL when determined, respectively, by solid medium diffusion and microplate bioassay.

TL;DR: Grape seed and bagasse extract obtained from Narince grape cultivar using different solvent mixtures were assayed for their antioxidant properties by the Folin-Ciocalteu method as mentioned in this paper.

TL;DR: In this paper, the biogenic amine production by 155 strains of lactic acid bacteria, 40 strains of acetic bacteria and 36 strains of yeast isolated from wine were analysed in wine, grape must and synthetic media by HPLC.

TL;DR: The study found significant difference among education levels concerning attitude towards food safety and knowledge among consumers who had the primary responsibility for food preparation in the home, increasing concerns about consumer safety knowledge and practices.

TL;DR: In this paper, a Quality Index Method (QIM) was used to evaluate the freshness of cod Wllets stored at 0-1 °C on ice up to 14 days.

TL;DR: The hypothesis that antibiotics resistance is present not only in nosocomial bacteria, but also in community environments microorganisms is confirmed.

TL;DR: In this article, four commercial samples of extra-virgin olive oil have been analyzed in order to evaluate the influence of storage time on quality, including acidity, peroxide index, absorption coefficients K 270 and K 230, percentage of humidity, impurity content (%), phenols content, iodine index, saponification index, colour index and fatty acid content.

TL;DR: The detected levels of AFs are under the permitted levels for AFs in cereals, and these amounts should be considered in regard to overall daily exposure to mycotoxins.

TL;DR: In this paper, the levels of trace metals of mushroom samples collected from East Black Sea region of Turkey were determined by flame and graphite furnace atomic absorption spectrometry after microwave digestion method.

TL;DR: The comparison of two extraction methods, in this study, has highlighted the efficiency of the Wizard Magnetic DNA Purification approach for vegetable matrices while the revised DNeasy Tissue Kit for complex and processed matrices.

TL;DR: The essential oil and methanol extract obtained from aerial parts of Ziziphora clinopodioides Lam had a broad-spectrum antimicrobial activity against pathogens in broth microdilution bioassays.

TL;DR: In this article, shredded carrots were inoculated with Escherichia coli O157:H7, Salmonella or Listeria monocytogenes and washed for 1 or 2 min with chlorine (Cl; 200), peroxyacetic acid (PA; 40), or acidified sodium chlorite (ASC; 100, 200, 500),ppm) under simulated commercial processing conditions.

TL;DR: In this article, the concentrations of all toxic and essential elements in the selected products were high and often exceeded legal limits set by health authorities, therefore these products must be monitored more often.

TL;DR: Overall study revealed that level of contamination in the traditional meat shops was significantly higher compared to the abattoir, however, the microbial contamination inThe abattir is also high if the authors compare these results to the reports from developed countries and do not conform to EU specifications.

TL;DR: The aim of this study is to determine the contamination degree of raw milk and feed in Valle d’Aosta region and the presence of aflatoxin M1 and B1 are below the limits of EU regulations.

TL;DR: Results showed that antibiotic resistance among fish indigenous bacteria is of a high concern in catfish aquaculture in the Mekong River Delta.

TL;DR: In this article, a bacteriocin was immobilized into palmitoylated alginate-based films or in activated alginates beads, and the effect of nisin concentration on S aureus level was evaluated.