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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

Salmonella enterica subsp. enterica serovar Bovismorbificans has caused multiple outbreaks involving the consumption of produce, hummus, and processed meat products worldwide. To elucidate the intra-serovar genomic structure of S. Bovismorbificans, a core-genome analysis with 2690 loci (based on...

Author(s)
Gopinath, G. R.; Jang Hyein; Beaubrun, J. J. G.; Gangiredla, J.; Mammel, M. K.; Müller, A.; Tamber, S.; Patel, I. R.; Ewing, L.; Weinstein, L. M.; Wang, C. Z.; Finkelstein, S.; Negrete, F.; Muruvanda, T.; Allard, M.; Sockett, D. C.; Pagotto, F.; Tall, B. D.; Stephan, R.
Publisher
MDPI AG, Basel, Switzerland
Citation
Microorganisms, 2022, 10, 6,
Abstract

Extracts of five organic and one conventional honey sources, available in Finnish markets, were tested for antimicrobial activity and inhibitory concentrations against Escherichia coli, Salmonella Typhi, Pseudomonas aeruginosa, Klebsiella pneumoniae, Bacillus cereus, and Staphylococcus epidermidis, ...

Author(s)
Obey, J. K.; Ngeiywa, M. M.; Lehesvaara, M.; Kauhanen, J.; Wright, A. von; Tikkanen-Kaukanen, C.
Publisher
Springer, Dordrecht, Netherlands
Citation
Organic Agriculture, 2022, 12, 2, pp 267-277
AbstractFull Text

The goal of this study was to investigate the microbial quality and safety of fresh-cut salads sold in restaurants that were located at Esenler, Fatih, Besiktas, Uskudar, Kadikoy and Umraniye in Istanbul, Turkey. In total, 180 samples were assayed for microbiological analysis including enumeration...

Author(s)
Ozkaya, G. U.; Gecgel, U.; Durak, M. Z.
Publisher
Namik Kemal Üniversitesi, Tekirdag, Turkey
Citation
Journal of Tekirdag Agricultural Faculty, 2022, 19, 2, pp 366-379
Abstract

Fine ground black pepper generally consumed as a seasoning without any further processing has been associated with Salmonella enterica outbreaks. Thermal inactivation kinetics data is necessary to develop a pasteurization process for fine ground black pepper. This study investigates the influence...

Author(s)
Wason, S.; Verma, T.; Wei XinYao; Mauromoustakos, A.; Subbiah, J.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

It has been a challenge in developing effective thermal pasteurization processes for foods with high-fat and low-moisture contents like peanut butter, due to a general lack of reliable data on thermal resistance of pathogens in those food matrices. Recent studies on low-moisture foods like wheat...

Author(s)
Yang Ren; Wei LiNa; Dai JianWu; Tang JuMing
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

Since mcr-1 was first discovered in 2015, this gene has shown excellent transmission ability and evolutionary characteristics worldwide, leading to major public health and food safety concerns. In this study, chicken meat was used as a food vehicle for the conjugation of mcr-1-bearing Salmonella at ...

Author(s)
Li Wei; Bai XiaoBao; Sheng HuanJing; Chen Jia; Wang ZeWei; Wang TingFen; Sun RuiWen; Feng ZiTian; Wang YuXuan; Peng Kai; Chen Sheng; Li RuiChao; Yang BaoWei
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

Essential oils (EOs), such as thyme (Thy) and cinnamon (Cin) oils, present promising antibacterial properties against foodborne pathogens (e.g., Salmonella enterica serovar Typhimurium). However, the food matrix might result in sublethal EO stress, and little information about direct and/or...

Author(s)
Chen Lin; Zhao Xue; Li Rui; Yang HongShun
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

Developments of portable biosensors for field-deployable detections have been increasingly important to control foodborne pathogens in regulatory environment and in early stage of outbreaks. Conventional cultivation and gene amplification methods require sophisticated instruments and highly skilled ...

Author(s)
Wang Bin; Park BoSoon
Publisher
Mary Ann Liebert, Inc., New Rochelle, USA
Citation
Foodborne Pathogens and Disease, 2022, 19, 6, pp 359-375
Abstract

The occurrence of disease outbreaks involving low-water-activity (aw) foods has gained increased prominence due in part to the fact that reducing free water in these foods is normally a measure that controls the growth and multiplication of pathogenic microorganisms. Salmonella, one of the main...

Author(s)
Morasi, R. M.; Rall, V. L. M.; Dantas, S. T. A.; Alonso, V. P. P.; Silva, N. C. C.
Publisher
Wiley, Boston, USA
Citation
Journal of Food Science, 2022, 87, 6, pp 2310-2323
AbstractFull Text

Consumer demand for fresh, healthy and contain large amounts of nutrious products has significantly increased the minimally processed ready-to-eat (RTE) vegetable. Sprouts are primary recognized as RTE. Unfortunathely, the frequency of reports about foodborne outbreaks resulted form sprouts...

Author(s)
Pimrat, T.; Tepsorn, R.
Publisher
Association of Agricultural Technology in Southeast Asia (AATSEA), Ladkrabang, Thailand
Citation
International Journal of Agricultural Technology, 2022, 18, 3, pp 1153-1166

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