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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

Chitosan based bioactive films incorporated with catechin (CH), quercetin (QDH) and luteolin (LU) at 1, 3, 5 and 10% (w/w of chitosan) were prepared and their biological properties were evaluated. Additionally, the ability of the composite films to improve the shelf life and quality of beef was...

Author(s)
Sutharsan, J.; Boyer, C. A.; Zhao Jian
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2023, 139,
Abstract

Bacteriophages, which specifically infect and kill bacteria, are currently used as additives to control pathogens such as Salmonella in human food (PhageGuard S®) or animal feed (SalmoFREE®, Bafasal®). Indeed, salmonellosis is among the most important zoonotic foodborne illnesses. The presence of...

Author(s)
Woudstra, C.; Granier, S. A.
Publisher
MDPI AG, Basel, Switzerland
Citation
Viruses, 2023, 15, 2,
Abstract

Phages have been suggested as promising biocontrol agents in food, but trials demonstrating the efficiency of phage treatment under industrial settings are missing. Here we performed a full-scale industrial trial to evaluate the efficacy of a commercial phage product to reduce the prevalence of...

Author(s)
Volpi, M.; Gambino, M.; Kirkeby, K.; Elsser-Gravesen, A.; Brøndsted, L.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2023, 112,
Abstract

Contaminated food contact surface is one of the most important transmission routes for foodborne pathogens. Stainless steel is one such food-contact surface that is widely used in food-processing environments. The present study aimed to evaluate the synergistic antimicrobial efficacy of a...

Author(s)
Jee DaYoung; Ha JaeWon
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2023, 112,
Abstract

Non-Typhoidal Salmonella (NTS) continues to be a leading cause of foodborne illness worldwide. Food manufacturers implement hurdle technology by combining more than one approach to control food safety and quality, including preservatives such as organic acids, refrigeration, and heating. We...

Author(s)
Pye, H. V.; Thilliez, G.; Acton, L.; Kolenda, R.; Al-Khanaq, H.; Grove, S.; Kingsley, R. A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2023, 112,
Abstract

Increased thermal resistance of Salmonella at low water activity (aw) is a significant food safety concern in low-moisture foods (LMFs). We evaluated whether trans-cinnamaldehyde (CA, 1000 ppm) and eugenol (EG, 1000 ppm), which can accelerate thermal inactivation of Salmonella Typhimurium in water, ...

Author(s)
Ding Qiao; Ge ChongTao; Baker, R. C.; Buchanan, R. L.; Tikekar, R. V.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2023, 112,
Abstract

Chlorine treatment is the most common disinfection method in food-related environments. In addition to being simple and inexpensive, this method is very effective if used properly. However, insufficient chlorine concentrations only cause a sublethal oxidative stress in the bacterial population and...

Author(s)
Zarei, M.; Paknejad, M.; Eskandari, M. H.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2023, 112,
Abstract

As a supplement of nutrition and energy, dairy products are the most comprehensive food in nutrition. Dairy products are easily contaminated by food-borne pathogens such as Salmonella, and the use of various additives also leads to the uneven quality of dairy products. Therefore, testing and...

Author(s)
Zhao JunXin; Li YaHui; Qi HanMeng; Chen YanZe; Zhang YiWen; Feng RuYi; Qiao FuQiang; Yao Hua
Publisher
National Dairy Information Center, Harbin, China
Citation
China Dairy Industry, 2023, 51, 1, pp 41-46
Abstract

This study was conducted to determine the phylogenies of Salmonella strains isolated from cross-sectional studies conducted at hatcheries, broiler farms, processing plants, and retail outlets (broiler production chain) in Trinidad and Tobago over 4 yr (2016-2019). Whole-genome sequencing (WGS) was...

Author(s)
Khan, A. S.; Pierneef, R. E.; Gonzalez-Escalona, N.; Maguire, M.; Georges, K.; Abebe, W.; Adesiyun, A. A.
Publisher
Elsevier, Oxford, UK
Citation
Poultry Science, 2023, 102, 2,
Abstract

The growing awareness about the adverse health effects of artificial synthetic preservatives has led to a rapid increase in the demand for safe food preservation techniques and bio preservatives. Thus, in this study, the biopreservatives efficacy of enterocin-producing Enterococcus faecium Smr18...

Author(s)
Muzamil Rashid; Sunil Sharma; Arvinder Kaur; Amarjeet Kaur; Sukhraj Kaur
Publisher
SpringerOpen, Heidelberg, Germany
Citation
AMB Express, 2023, 13, 11, pp (23 January 2023)

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