Showing papers in "Food Control in 2017"

TL;DR: The recent outbreaks underscored the individual characteristics of specific foods and raised questions about the current understanding of infectivity of lower doses and the susceptibility of specific individuals, and further research is clearly necessary to control this pathogen.

TL;DR: An overview of the inactivation mechanisms of NTP technology on microbes is provided and the intrinsic and extrinsic factors affecting microbial inactivation effect and the probable mechanisms for microbial in activation are discussed.

TL;DR: The U.S. Food and Drug Administration has officially approved HPP as a non-thermal pasteurization technology that can replace traditional pasteurisation in the food industry.

TL;DR: A monitoring program put in place to educate the population on the hazards of residues in animal products is necessary, in conjunction with a continuous decrease in the use of antibiotics and synthetic growth promoters in animal diets.

TL;DR: Biological control has been developed as the most innovative potential technology of controlling aflatoxin contamination in crops, which uses competitive exclusion of toxigenic strains by non-toxigenic ones and is commercially applied in groundnuts maize, cottonseed, and pistachios during pre-harvest stages.

TL;DR: The main postharvest factors for the cause of grain mycotoxin contamination are mechanical injury, insect infestation, time of harvesting, drying method, types of storage structure and conditions, handling and processing.

TL;DR: In this article, the authors reviewed the principles and technological advances as well as the global patents and future research trends in active packaging sector with their applications focused on meat products, including antimicrobials, antioxidants, O2 scavengers, CO2 emitters/absorbers, moisture regulators, flavor releasers and absorbers.

TL;DR: In this article, a dual sensors label has been constructed based on two pH indicators, methyl red (MR) and bromo cresol purple (BCP), and it has been applied to monitor the beef freshness.

TL;DR: This review highlights the effectiveness of decontamination techniques and discusses several successful combinations of thermal and non-thermal technologies, and examines the effects of food processing technologies on nutrients and organoleptic properties.

TL;DR: A high level of antibiotic residues in meat, milk and aquatic products and aquatic Products were an important source for exposure of human to antibiotics.

TL;DR: In this article, a nanoemulsion-based edible coatings containing oregano essential oil (OEO) as antimicrobial were applied onto low-fat cut cheese to extend its shelf life.

TL;DR: In this article, the authors highlight the effectiveness of extrusion processing in reducing various anti-nutritional factors (ANFs) of legumes and cereals, such as phytate, tannins and enzyme inhibitors.

TL;DR: Wang et al. as discussed by the authors proposed a food safety pre-warning system, adopting association rule mining and Internet of Things technology, to timely monitor all the detection data of the whole supply chain and automatically pre-warn.

TL;DR: Results suggested that bifidocin A exerted its anti-Listeria monocytogenes effect through the dissipation of the cytoplasmic membrane PMF, increased membrane permeability, cell membrane pore formation, destruction of membrane integrity, and ultimately complete disintegration of the cells.

TL;DR: The use of near-infrared (NIR) spectroscopy in combination with chemometrics as a fast and relatively inexpensive method to discriminate between authentic South African and imported and/or adulterated honey is presented.

TL;DR: In this article, the same authors used LLDPE and clove essential oil (CLO) to improve the UV-barrier property of the LLDPe film and applied it to a packed chicken sample for 21 days of refrigerated storage.

TL;DR: In this paper, the levels of Cd, As, Hg, Pb, Zn and Cu in the gill of seven most consumed Bulgarian fish species were determined using flame and graphite furnace atomic absorption spectrometry after microwave digestion procedure.

TL;DR: In this article, high-quality polymer nanocomposites containing a synergistic antimicrobial combination of essential oils (carvacrol and thymol mixtures) are produced and their outstanding performance as an active packaging for hummus is demonstrated.

TL;DR: Findings indicated that LIM had antibacterial activity and could be applied as a potential natural bacteriostatic agent in the food or pharmaceutical industry.

TL;DR: The antimicrobial activities of the EPS produced by Lactobacillus kefiranofaciens DN1 (EPS_DN1) against Listeria monocytogenes and Salmonella Enteritidis were assessed by growth curve analysis and it was found that EPS_ DN1 at a concentration of at least 1% was able to exert bactericidal effects against both pathogens.

TL;DR: In this article, the authors have reported the occurrence of mycotoxin in human foods and animal feeds in Sub-Saharan Africa (SSA), mainly in the genera Aspergillus, Penicillium, and Fusarium.

TL;DR: Bacterial endospores were the most resistant to the processing technologies investigated, and total viable counts were maximally 3.4 ± 0.8 log cfu/g for all samples.

TL;DR: In this paper, the authors evaluated the composition and antioxidant effect of turmeric essential oil and its antifungal and antimycotoxigenic action on Fusarium verticillioides (Sacc.) Nirenberg.

TL;DR: The results suggest that cold plasma may be considered as alternative methods for disinfestation of foods due to its strong potential for microbial inactivation.

TL;DR: The results presented here report the comprehensive bacterial profiles of home-made Sichuan paocai for the first time via SMRT sequencing technology and the correlation between TA and bacterial compositions.

TL;DR: Wang et al. as discussed by the authors examined consumer food purchasing behavior and awareness of food safety in China and found that consumers with a lower level of education tend to be less concerned about certain food safety factors compared to those with a higher level.

TL;DR: In this article, a composite film based on 60% shellac and 40% gelatin with and without PEG 400 at 5% was used to extend the shelf life of post-harvest bananas.

TL;DR: This study presents a novel intelligent value stream-based food traceability cyber physical system approach integrated with enterprise architectures, EPCglobal and value stream mapping method by fog computing network for traceability collaborative efficiency.

TL;DR: It is demonstrated that Se NPs can be used as an antimicrobial agent to inhibit the growth of S. aureus and can be potentially used for food safety applications.

TL;DR: Case studies that include commodity and finished goods pricing provide insight on the macro- and micro-economic influences on the fraud opportunity and confirm that a single shipment of fraudulent food can result in tens of thousands of dollars in illegal profit.