Showing papers in "Food Control in 2013"

TL;DR: Biofilm formation in dairy, fish processing, poultry, meat, and Ready-To-Eat foods industries are discussed, as well as the biofilm forming abilities' of various microorganisms and the influence of food contact surface materials on biofilm formation.

TL;DR: A comprehensive literature review on food traceability issues is presented in this article, where the authors reviewed about 74 studies, mainly focusing on food tracing issues and published during 2000-2013.

TL;DR: It is demonstrated that consumption of raw milk poses a realistic health threat due to a possible contamination with human pathogens and it is therefore strongly recommended that milk should be heated before consumption.

TL;DR: It is suggested that CTEO showed a broad-spectrum of antibacterial efficacy and compromise its mode of action on membrane integrity against food-borne pathogenic bacteria.

TL;DR: In this paper, some of the effects induced by ultrasound on food products in general and more specifically on high lipid containing food material are presented, evidencing the degradation of some compounds and the modifications in physicochemical parameters of food products.

TL;DR: This review focuses on recent classification of bacteriocins, their mode of action, biotechnological applications in food and pharmaceutical industries, purification techniques and biosafety, as well as recent attempts to generate custom-designed bacteriOCins using genetic engineering techniques.

TL;DR: The findings show that Chinese consumers have a high awareness of safe food but limited knowledge about the concept of safeFood, low recognition of the relevant labels and limited ability to identify safe food.

TL;DR: In this paper, the authors evaluated chitosan edible films incorporated with the EOs of two aromatic herbs, Thymus moroderi and Tymus piperella, for the growth inhibition of some bacterial strains and their antioxidant activity by means of three different antioxidant tests.

TL;DR: In this article, a literature review was executed using academic databases and industry sources to identify current literature on different decontamination technologies and to identify and prioritise research gaps regarding practical and effective mechanisms to reduce microbial loading of produce with particular reference to industrially cut, washed and prepared fresh produce.

TL;DR: In this article, the authors evaluated the free radical scavenging capacity of rosemary essential oil against human pathogenic and food decay bacteria and found that myrcene-rich essential oils have higher free radical capability than other essential oils.

TL;DR: The presence of BLIS and organic acids by tested LAB is an indication that these bacteria can be used widely in the food industry as bio-preservatives due to their broad inhibition spectrum.

TL;DR: In this article, the use of APCP in the inactivation of a surrogate microorganism of the pathogenic strain Escherichia coli inoculated on lettuce, carrots and tomatoes at 105 and 107cfu/g.

TL;DR: In this paper, the authors evaluated the antioxidant and antimicrobial properties of 70% ethanolic extracts of 10 green vegetables commonly consumed in East Asia and concluded that extracts of chamnamul (Pimpinella brachycarpa) and fatsia (Aralia elata) have potential as natural preservatives for meats.

TL;DR: In this paper, the antimicrobial activity of low and medium-molecular weight chitosan and organic acids (Benzoic acid and Sorbic acid) was investigated and compared against commercial mixtures of organic acids used as meat coatings (Articoat DLP-02® and Sulac-01®).

TL;DR: In this article, the authors evaluated the antioxidant and antimicrobial properties of various leafy herbal tea extracts, including rooibos, green tea, black tea, rosemary, lemongrass, mulberry leaf, bamboo leaf, lotus leaf, peppermint, persimmon leaf, and mate tea.

TL;DR: Overall, this study confirmed that the mislabelling of processed meats is commonplace in South Africa and not only violates food labelling regulations, but also poses economic, religious, ethical and health impacts.

TL;DR: In this paper, a workshop was organized by the EU FP7 Veg-i-trade project to capture opinions of stakeholders on food safety issues in the global fresh produce supply chain.

TL;DR: In this paper, four disinfection methods were compared for effectiveness with citric acid (0.5, 1 and 1.5%), ultraviolet light (UV-C), and ozone (5ppm) to inactivate Escherichia coli ATCC 11775.

TL;DR: In this article, the efficacy of essential oil of Allium cepa against food spoilage and food-borne pathogenic microorganisms and its antioxidant activity was investigated and it was suggested that the essential oil from A.cepa may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems.

TL;DR: Collective action by continuous monitoring scheme along with improved detection methodologies and stringent regulation on defaulters will certainly minimize or even eliminate authentication problems in future.

TL;DR: Results support a requirement for recertification of trained food handlers and demonstrate a need for education of untrained food handlers with a food safety training program such as FOODSAFE.

TL;DR: The concept of Food Safety Objective (FSO) has been applied to understand the effects of handling and processing on levels of bacterial pathogens in foods, but it is also applicable to the formation and removal of mycotoxins as discussed by the authors.

TL;DR: In this paper, a report on multi-mycotoxin occurrence in staple food commodities from Cameroon is presented, including maize and maize-based products, nuts and nut based products as well as beer, beverage and soybean were analysed for 320 toxic and potentially toxic fungal secondary metabolites by liquid chromatography electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS).

TL;DR: The latest Chinese national food safety control has made significantly improvement on its regulation framework, however, more work need to be done on standards, law enforcement, and information exchange.

TL;DR: In this paper, the authors classified the available literature on the topic in terms of process variables throughout the chain, and their effects on quality and flavour aspects of cocoa beans and the eventual chocolate product.

TL;DR: Yarrow essential oil, or its constituents, may be useful additives for the development of new disinfectant and sanitizer formulations for application in the food industry.

TL;DR: In this article, the authors compared the antifungal efficacy of orange peel essential oils at selected concentrations, applied either by vapor exposure or direct addition on the growth of Aspergillus flavus.

TL;DR: It is concluded that the continuous monitoring and strict regulation of pesticide use on food crops, especially vegetables, are necessary in Bangladesh.

TL;DR: It was showed that no common understanding of the definitions and principles of traceability exists, nor is there a sound common theoretical framework with respect to implementation of food traceability, and this affects the implementation process of Traceability in the food industry.

TL;DR: Rhamnolipids showed antimicrobial activity against L. monocytogenes and presented a synergistic effect when combined with nisin and was bactericidal at lower concentration than for the individual antimicrobials.