Search Results - "Food Safety"

Antimicrobial activity and mechanism of limonene against Staphylococcus aureus by Han, Yingjie, Chen, Wenxue, Sun, Zhichang

“…In this study, inhibitory effect of limonene on Staphylococcus aureus (S. aureus) and its antibacterial mechanism was explored, respectively. The results…”
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In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage by Kiarsi, Zahra, Hojjati, Mohammad, Behbahani, Behrooz Alizadeh, Noshad, Mohammad

“…Nutmeg (Myristica fragrans) seed was subjected to the hydro‐distillation method to extract its essential oil (NEO). Its main constituents were α‐pinene…”
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PVA/starch/propolis/anthocyanins rosemary extract composite films as active and intelligent food packaging materials by Mustafa, Pakeeza, Niazi, Muhammad B. K., Jahan, Zaib, Samin, Ghufrana, Hussain, Arshad, Ahmed, Tahir, Naqvi, Salman R.

“…Active and intelligent food packaging films has taken more importance over conventional packaging. The aim of this study was to develop active and intelligent…”
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Bacterial pathogen detection by conventional culture‐based and recent alternative (polymerase chain reaction, isothermal amplification, enzyme linked immunosorbent assay, bacteriophage amplification, and gold nanoparticle aggregation) methods in food samples: A review by Kim, Sang‐Oh, Kim, Sang‐Soon

“…The rapid, sensitive, and selective detection of foodborne pathogens is important to ensure food safety. Culture medium‐based methods for bacteria detection…”
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Recent insights into green antimicrobial packaging towards food safety reinforcement: A review by Manzoor, Arshied, Khan, Sadeeya, Dar, Aamir Hussain, Pandey, Vinay Kumar, Shams, Rafeeya, Ahmad, Saghir, Jeevarathinam, G., Kumar, Manoj, Singh, Punit, Pandiselvam, R.

“…Food packaging is widely used method of food preservation around the world. It is an element that enhances the quality and food product safety. The primary…”
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Formation and development of Staphylococcus biofilm: With focus on food safety by Miao, Jian, Liang, Yanrui, Chen, Lequn, Wang, Wenxin, Wang, Jingwen, Li, Bing, Li, Lin, Chen, Dingqiang, Xu, Zhenbo

“…Staphylococcus is a common gram‐positive pathogen, which has been considered to be a leading concern to public health and food safety due to the multi‐drag…”
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Plantaricin bacteriocins: As safe alternative antimicrobial peptides in food preservation—A review by Abdulhussain Kareem, Raghda, Razavi, Seyed Hadi

“…Many peptides are excreted by gram‐positive (+) and gram‐negative (−) bacteria, possessing antimicrobial properties, called bacteriocins. Common bacterial…”
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Dielectric barrier discharge cold atmospheric plasma: Bacterial inactivation mechanism by Olatunde, Oladipupo Odunayo, Benjakul, Soottawat, Vongkamjan, Kitiya

“…The mechanisms of inactivation against Gram‐negative bacteria (GNB) including Pseudomonas aeruginosa, Escherichia coli, and Vibrio parahaemolyticus, and…”
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Aflatoxins in cereals: State of the art by Mousavi Khaneghah, Amin, Eş, Ismail, Raeisi, Susan, Fakhri, Yadolah

“…Recently, the contamination of food products, particularity cereals with aflatoxins (AF) as secondary metabolites generated by some of fungal genera species…”
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Food safety lessons learned from the COVID‐19 pandemic by Lacombe, Alison, Quintela, Irwin, Liao, Yen‐te, Wu, Vivian C. H.

“…The COVID‐19 pandemic has ushered in a new era of food safety. To date, there is no evidence to suggest that consuming food is associated with COVID‐19…”
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Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage by Li, Peiyun, Chen, Zhijie, Tan, Mingtang, Mei, Jun, Xie, Jing

“…The combined effect of weakly acidic electrolyzed water (WAEW) and modified atmosphere packaging (MAP) treatments on the quality of puffer fish (Takifugu…”
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Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization by Sagar, Narashans Alok, Pareek, Sunil, Sharma, Sunil, Yahia, Elhadi M., Lobo, Maria Gloria

“…Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to…”
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ANTIBACTERIAL ACTION OF ZINC OXIDE NANOPARTICLES AGAINST FOODBORNE PATHOGENS by TAYEL, AHMED A., EL-TRAS, WAEL F., MOUSSA, SHAABAN, EL-BAZ, ASHRAF F., MAHROUS, HODA, SALEM, MOHAMMED F., BRIMER, LEON

“…ABSTRACT The current spreading of nanomaterial applications supports the search for further possible functions of theses diminutive particles. The…”
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Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality by McLeod, Anette, Hovde Liland, Kristian, Haugen, John‐Erik, Sørheim, Oddvin, Myhrer, Kristine S., Holck, Askild L.

“…We have compared the efficacy of continuous ultraviolet (UV‐C) (254 nm) and pulsed UV light in reducing the viability of Salmonella Enteritidis, Listeria…”
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Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products by Sharma, Radhika, Bhat, Zuhaib F., Kumar, Arvind, Kumar, Sunil, Bekhit, Alaa El‐Din A., Naqvi, Zahra

“…Commiphora wightii based bioactive edible film was developed for the preservation of meat products. Maltodextrin and alginate‐based edible films were developed…”
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Role of Food Safety Management Systems in safe food production: A review by Panghal, Anil, Chhikara, Navnidhi, Sindhu, Neelesh, Jaglan, Sundeep

“…Food safety and quality has received attention in the agri‐food sector and is basis of all initiatives taken on different activity levels starting from farm to…”
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Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry by León Madrazo, Anaí, Segura Campos, Maira Rubi

“…Antimicrobial peptides (AMPs) are a group of molecules that has gained interest in research due to their important role in the inhibition of bacterial agents…”
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The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 ± 2°C by Durmus, Mustafa

“…This study investigated the antioxidant and antimicrobial effects of nanoemulsions of orange, grapefruit, mandarin, and lemon essential oils on rainbow trout…”
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The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs by McClements, David Julian, Grossmann, Lutz

“…Consumers are increasingly demanding foods that are more ethical, sustainable and nutritious to improve the health of themselves and the planet. The food…”
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Modification of plant proteins for improved functionality: A review by Akharume, Felix U., Aluko, Rotimi E., Adedeji, Akinbode A.

“…The market trend towards plant‐based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years…”
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