Salmonella is a zoonotic pathogen that is commonly transmitted through food. External disinfection of shell eggs is of crucial importance to health in reducing egg-borne salmonellosis, because Salmonella on shells can be easily transmitted to other food products or infect food handlers. A new...
Author(s)
Zion, B.; Gollop, R.; Barak, M.; Reshef, L.; Arbel, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2024, 155,
Better control of Salmonella in chicken has been a public health priority at the Food Safety Inspection Service (FSIS) in the U.S. and public health agencies worldwide. Testing for Salmonella in chicken carcasses and enforcement of a standard has been a central feature of the FSIS ...
Author(s)
Ollinger, M.; Lim KarHo; Knott, T.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2024, 155,
There is a need for effective postharvest controls capable of inactivating bacterial foodborne pathogens, which can be applied to the organic and conventional apple industries. This study evaluated the efficacy of natural antimicrobials (essential oils or cultured dextrose) when incorporated into...
Author(s)
Sanchez-Tamayo, M.; Ruiz-Llacsahuanga, B.; Raad, R.; Kerr, W.; Critzer, F.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2024, 155,
Eggs are often hailed as "the ideal nutrient reservoir for human beings", however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a...
Author(s)
Wang Qi; Yang YaQin; Li Zhe; Jin HaoBo; Shu DeWei; Jin YongGuo; Jin GuoFeng; Sheng Long
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2024, 155,
Salmonella is one of the most prevalent foodborne pathogens in poultry and its products. Its rapid detection based on volatile organic compounds (VOC) has been widely accepted. However, the variation in the VOCs of Salmonella-contaminated chicken during the early stage (48 h) remains uncertain....
Author(s)
Wang Yin; Wang Xian; Huang YuanYuan; Liu CaiLing; Yue TianLi; Cao Wei
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 431,
Due to unforeseen circumstances, this datasheet was not completed by the originally selected author and was compiled in a short time before...
Campylobacter was first described by Theodor Escherich in 1886. It was first classified as a member of the genus, Vibrio, but today it forms an...
Cryptosporidium parvum is an apicomplexan, obligate protozoan parasite that causes enteritis in human and other mammalian hosts. Firstly described in...
Bacteria belonging to the genus Yersinia are widely distributed in the environment. Some species are foodborne pathogens that cause gastroenteritis,...
Importance of eggs as a foodEggs are recognized as an important source of balanced and easily digested protein (Surai and Sparks, 2001). However,...