查看更多>>摘要：The combined effects of electron-beam (e-beam) irradiation and modified atmosphere packaging (MAP) on the physicochemical and quality characteristics of sauced duck were evaluated, with particular focus on the correlation between physicochemical parameters and spoilage bacterial community under different treatment conditions. The effects of irradiation doses (0-6 kGy) and gas composition were firstly assessed, demonstrating that 4 kGy irradiation under the atmosphere of 40% CO2/60% N-2 significantly inhibited spoilage microbes and prolonged the shelf-life. The application of e-beam irradiation in combination with MAP obtained better sensory scores, fewer biogenic amine, and efficiently reduced the increase in total volatile basic nitrogen (TVB-N) and lipid oxidation during chilled storage, compared with the untreated and e-beam/MAP individually treated samples. Additionally, MAP and e-beam had a significant effect on bacterial succession, particularly the dominant microbiota largely contributing to the spoilage of the sauced duck product at the end of storage. The results of high-throughput sequencing demonstrated that Weissella spp. was the dominant genera for the samples packed with air and 40% CO2/60% N-2, whereas Psychrobacter spp. became the most predominant genera in e-beam treated samples due to the resistance of Psychrobacter spp. to e-beam irradiation. Spearman's correlation analysis revealed that physicochemical factors (TVB-N, TBARS and biogenic amines) were significantly correlated with spoilage microbial community. In particular, there was a significant positive correlation of putrescine with Weissella spp. and also a positive correlation of TBARS and putrescine with Psychrobacter spp.. Multivariate analysis further validated the correlations between the spoilage-related indicators and microbes, as revealed by the involvement of Weissella and Psychrobacter in the formation of biogenic amines and TBARS. This investigation suggested that the combination of e-beam irradiation and MAP is a promising strategy to enhance the microbial safety and extend the shelf life of sauced duck.
查看更多>>摘要：Aluminum sulfate (AlS), a common food additive, was evaluated for the inhibitory mechanisms that control citrus green mold. In vitro antifungal activity of AlS against P. digitatum was assayed on potato dextrose agar (PDA) Petri dishes with AlS concentrations of 0.38, 0.75, 1.5, 3, 6 mmol/L (mM) after 2 d and 4 d of incubation at 25 & nbsp;C. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of AlS were 1.5 and 3 mM, respectively. The analysis of calcium fluoride white (CFW) fluorescence staining and chitinase activity showed that AlS could increase the chitinase activity and enhance the damage to the cell wall. In vivo, citrus was dipped in 0.75 mM (1/2 MIC) AlS solution for 60 s and then inoculated in wounds with P. digitatum. After 6 d of storage, AlS significantly reduces the incidence and severity of the disease. In addition, citrus enzyme activity was assayed with an enzyme activity kit, the results showed that AlS treatment increased the activity of defense-related enzymes to protect the wound from infection compared with the control group (water). Our study revealed that AlS might be a potent preservative and antistaling agent against the postharvest green mold of citrus.
查看更多>>摘要：Aflatoxin M1 (AFM1), a metabolite of aflatoxin B1 (AFB1), is detected in milk obtained from ruminants fed AFB1-contaminated feedstuff. Considering the potential risk of aflatoxin exposure for human health, the AFM1 content in milk and dairy products is regularly monitored. A survey on AFM1 contamination in milk from retail markets consumed in Albania was conducted in 2019-2020. A total of 119 cow milk samples, subjected to pasteurization and ultra-high temperature (UHT) treatment, were collected, and the AFM1 content was analyzed using a commercial enzyme-linked immunosorbent assay kit. AFM1 was detected in 62 of the 119 milk samples (52.10%). AFM1 contamination in pasteurized milk was higher than that in UHT milk samples (59.68% and 43.86%, respectively). Although the mean AFM1 concentration for the analyzed samples was 0.022 mu g kg(-1), the maximum AFM1 content of 0.217 mu g kg(-1) was found in milk samples collected in the autumn of 2019. Seven milk samples (5.88%) contained AFM1 at levels exceeding the European Union maximum residue permitted level. Overall, milk samples from 2019 had greater AFM1 contamination (81.36%) than those from 2020 (23.33%). The Human Exposure Assessment revealed that the Average Daily Dose (ADD) for adults was 0.082-0.096 ng kg? 1 body weight (bw)/day. Also, the ADD was considerably higher in 2019 than in 2020 with no significant difference between the seasons.
Sobolik, Julia S.Sajewski, Elizabeth T.Jaykus, Lee-AnnCooper, D. Kane...
9页
查看更多>>摘要：Countries continue to debate the need for decontamination of cold-chain food packaging to reduce possible severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) fomite transmission among frontline workers. While laboratory-based studies demonstrate persistence of SARS-CoV-2 on surfaces, the likelihood of fomite-mediated transmission under real-life conditions is uncertain. Using a quantitative microbial risk assessment model of a frozen food packaging facility, we simulated 1) SARS-CoV-2 fomite-mediated infection risks following worker exposure to contaminated plastic packaging; and 2) reductions in these risks from masking, handwashing, and vaccination. In a frozen food facility without interventions, SARS-CoV-2 infection risk to a susceptible worker from contact with contaminated packaging was 1.5 x 10(-3) per 1h-period (5th - 95th percentile: 9.2 x 10(-6), 1.2 x 10(-2)). Standard food industry infection control interventions, handwashing and masking, reduced risk (99.4%) to 8.5 x 10(-6) risk per 1h-period (5th - 95th percentile: 2.8 x 10(-8), 6.6 x 10(-5)). Vaccination of the susceptible worker (two doses Pfizer/Moderna, vaccine effectiveness: 86-99%) with handwashing and masking reduced risk to 5.2 x 10(-7) risk per 1h-period (5th - 95th percentile: 1.8 x 10(-9), 5.4 x 10(-6)). Simulating increased transmissibility of current and future variants (Delta, Omicron), (2-, 10-fold viral shedding) among a fully vaccinated workforce, handwashing and masking continued to mitigate risk (1.4 x 10(-6) -8.8 x 10(-6) risk per 1h-period). Additional decontamination of frozen food plastic packaging reduced infection risks to 1.2 x 10(-8) risk per 1h-period (5th - 95th percentile: 1.9 x 10(-11), 9.5 x 10(-8)). Given that standard infection control interventions reduced risks well below 1 x 10(-4) (World Health Organization water quality risk thresholds), additional packaging decontamination suggest no marginal benefit in risk reduction. Consequences of this decontamination may include increased chemical exposures to workers, food quality and hazard risks to consumers, and unnecessary added costs to governments and the global food industry.
查看更多>>摘要：Use of combination of radio frequency (RF) and carbon dots (CDs) was performed to pasteurize and reduce the fishy odor from boiled crab meatballs during storage. Due to the best pasteurization effect and relatively short treatment time, CDs combined RF heating for 30 min (CDRF30) was selected as the optimal CDRF treatment. The efficacy of CDRF30 was evaluated and compared to those of CDs treatment and high pressure steam (HPS) treatment. After stored for 15 days at 4 degrees C, the trimethylamine (TMA) concentration in CDRF30 group (80.95 mu g/kg) was remarkably lower than those in control and CDs group; the total concentration of pentanal, hexanal, heptanal, and decanal (200.99 mu g/kg), which were contributed to fishy odor in CDRF30 group were remarkably lower than those in control group, CDs group and HPS group. The results indicated that CDRF treated for 30 min can be a new pasteurization method for inhibiting the formation of fishy odor from boiled crab meatballs during refrigerated storage.
查看更多>>摘要：Within this study, food safety management systems for wheat and maize, and derived white wheat flour and maize flour, have been evaluated, considering different prevention and practical intervention measures to be applied during storage and processing. For this purpose, through an operational flow chart, authors have per -formed mycotoxin-hazard analysis in the pre-and post-harvest phases and applied Food Safety Objective (FSO) and Performance Objective (PO) concept.Mycotoxin-hazard and analysis of control measures in the pre-harvest operations indicated that the most important practices at pre-harvest level for the control of mycotoxins in wheat/maize chain may include: (i) land preparation, such as tillage, cover crop and crop rotation, (ii) planting and antifungal mulch treatment, appli-cation of botanical extracts and intercropping, (iii) application of fungal biocontrol agents to reduce aflatoxins and (iv) application of fungal and bacterial biocontrol agents. For the post-harvest operations one Critical Control Point (CCP) and five Control Points (CPs) have been determined. The CCP includes an intervention measure that can be applied during storage, such as the application of treatments with volatile bioactive compounds, cold plasma, ozonisation or UV treatment. The results of FSO/PO analysis applied to wheat/maize chain revealed that FSO (the maximum level of mycotoxins in final food products given in European legislation) could be reached by combining conventional production steps such as cleaning and milling with different intervention strategies. For all strategies presented here, application on actual food production site must take into account local specificities and its interaction with climatic conditions.
查看更多>>摘要：Patulin is a widespread mycotoxin which constitutes serious threats to human health. Biological strategies that utilize microbial enzymes have shown to be promising in the control of patulin contamination. In this study, a lipase (RL12) from the isolated strain Ralstonia sp. SL312 was successfully purified and studied for the degradation of patulin. Degradation assays for patulin by RL12 were systematically performed both in aqueous solution and apple juice. The results of this analysis revealed that the optimal pH and temperature were 7.5 and 37 & nbsp;C, respectively. The addition of RL12 at 100 mu g/mL permitted degradation of over 80% of patulin in apple juice within 24 h, and the enzymolysis procedure may enhance the nutritional and sensory qualities of apple juice. Possible degradation product of patulin was also proposed. The use of lipase RL12 could be an important bio-control measure to detoxify patulin.
查看更多>>摘要：The determination of biogenic amines (BAs) plays an important role in ensuring food safety. In this study, the occurrence of BAs in 98 wine samples readily available to Chinese consumers, as well as the dynamics of BAs during the spontaneous fermentation of Cabernet Sauvignon and Marselan wines were determined by an improved ultra-performance liquid chromatography (UPLC) method. It was found that this novel approach presented a reduced Dns-Cl amount (0.55 mL), lower limits of detection (1.5-4.2 mu g/L) and quantification (4.9-14.1 mu g/L), and a much shorter analysis time (6 min). The cumulative BA levels varied significantly, from 3.46 +/-& nbsp; 0.05 mg/L in Sauvignon Blanc to 59.12 +/- 0.09 mg/L in Cabernet Sauvignon. Putrescine was the most abundant amine in wine samples, with concentrations ranging from 0.32 +/- 0.12 mg/L in Cabernet Sauvignon to 31.17 +/- 0.27 mg/L in Pinot Noir, while spermine was not detected in 80% of the wine samples and had the lowest concentration (average 0.205 +/- 0.13 mg/L). None of the investigated samples presented relevant levels of histamine and tyramine above the limits specified by the European Food Safety Authority (EFSA). Thus, wines available in China are not a serious toxicological risk regarding the type and content of BAs. The malolactic fermentation (MLF) and the later stage of alcohol fermentation (AF) were found to be critical control points (CCPs) in the spontaneous fermentation of both Marselan and Cabernet Sauvignon wines. Moreover, the contents of putrescine, tyramine and tryptamine were significantly correlated with the contents of other amines, and, thus, could be used as important indicators of the quality and safety of wines. In general, these results are helpful to assess the risk of dietary intake of BAs and to evaluate the winemaking processes by food safety authorities.& nbsp;
查看更多>>摘要：ABSTR A C T This study investigates the acid-induced coagulation of dromedary and cow's milk using rheological, light backscattering, and FT-MIR spectroscopy techniques. Throughout the acid-induced coagulation process, dromedary milk exhibited higher values of pH than cow's milk. Indeed, pH values of milk attained values of 3.94 and 3.84 at the end of the coagulation for dromedary and cow's milks, respectively. Rheology measurements showed that, throughout the acid-induced coagulation, dromedary milk significantly presented lower values of storage modulus (G') and loss modulus (G'') than cow's milk. The type of milk significantly affects the curd firmness of acid milk gels. Indeed, the lowest curd firmness of dromedary (8.71 Pa) and cow's milk (11.37 Pa) was observed at pH = 3.8, and 3.94, respectively. The delta backscattering (delta BS) showed a sigmoidal increase at the initial steps of acid-induced coagulation of dromedary milk.
查看更多>>摘要：This study aimed to investigate the influence of gaseous or aqueous chlorine dioxide (ClO2, 0.025%-90% relative to dry matter) on the detoxification and physicochemical properties of aflatoxin (AF)-contaminated peanuts and their derivative products (approximate to 13-204 mu g AFB(1)/kg sample). Chlorine dioxide fumigation lowered AF levels in peanuts by >72% even to an undetectable level. The detoxification effects remained relatively stable in subsequent storage. AFB(1) or total AFs in oil and meal obtained after pressing was effectively decreased by fumigating whole peanut kernels. Moreover, the iodine value, acid value, and fatty acid composition of the crude oil from fumigated peanuts did not change significantly except that a higher level of hydroperoxides was observed. In addition, fumigation induced increased moisture content in peanuts and oil yield, and after aqueous ClO2 treatment at lower fumigant dose, a post-heating treatment caused an increase of AFB(1) level. The findings suggest that ClO2 fumigation is a potential detoxification method for oilseed storage or oil processing industry.
NSTL
Elsevier