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Brown Helen L HL Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, United - - 2014
The bacterial pathogen Campylobacter jejuni is primarily transmitted via the consumption of contaminated food-stuffs, especially poultry meat. In food processing environments, C. jejuni is required to survive a multitude of stresses and requires the use of specific survival mechanisms, such as biofilms. An initial step in biofilm formation is bacterial ...
Gresshoff Peter M PM Centre for Integrative Legume Research (CILR), and School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Brisbane 4072, QLD, Australia. Electronic address: - - 2014
Much of modern agriculture is based on immense populations of genetically identical or near-identical varieties, called cultivars. However, advancement of knowledge, and thus experimental utility, is found through biodiversity, whether naturally-found or induced by the experimenter. Globally we are confronted by ever-growing food and energy challenges. Here we demonstrate how ...
Santillana Farakos Sofia M SM Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30602-2610, USA; Office of Foods and Veterinary Medicine, U.S. Food and Drug Administration, Silver Spring, MD, - - 2014
Factors such as temperature, water activity (aw), substrate, culture media, serotype, and strain influence the survival of Salmonella in low-aw foods. Predictive models for Salmonella survival in low-aw foods at temperatures ranging from 21 to 80(u) C and water activities below 0.6 were previously developed. Literature data on survival of ...
Ribeiro V B VB Department of Food and Experimental Nutrition, University of São Paulo, São Paulo 05508000, Brazil. - - 2014
Control of Listeria monocytogenes in food processing facilities is a difficult issue because of the ability of this microorganism to form biofilms and adapt to adverse environmental conditions. Survival at high concentrations of sodium chloride and growth at refrigeration temperatures are two other important characteristics of L. monocytogenes isolates. The ...
Gaulin Colette C Ministère de la Santé et des Services sociaux du Québec, 1075 chemin Ste-Foy, Québec, Province de Québec, Canada G1S 2M1. - - 2014
This article presents a retrospective analysis of enteric disease outbreak investigations led by or conducted in collaboration with provincial health authorities in the Province of Quebec from 2002 through 2012. Objectives were to characterize enteric disease outbreaks, quantify and describe those for which a source was identified (including the control ...
Holman Emily J - - 2014
Between January and April 2012, the city of Long Beach Department of Health and Human Services investigated an outbreak involving 19 case patients who had tested positive for Salmonella enterica serotype Typhimurium with indistinguishable pulsed-field gel electrophoresis patterns. All cases were residents of or traveled to the city of Long ...
Irie Kanami K Azbil Corporation, Kawana, Fujisawa-shi, Kanagawa, Japan; and - - 2014
A number of rapid microbiological methods capable of aerosol-based microbial detection are quickly emerging for use in the pharmaceutical and food markets. A subset of these technologies utilizes intrinsic microbial fluorescence as the basis for bioaerosol detection. This fundamental method of detection is relatively new to the pharmaceutical and food ...
Lambrechts Aa A Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South - - 2014
Food borne illnesses and food poisoning are cause for concern globally. The diseases are often caused by food contamination with pathogenic bacteria due largely to poor sanitary habits or storage conditions. Prevalence of some bacteria on cleaned and sanitised food contact surfaces from eight convenience food plants in Gauteng (South ...
Franz Charles M A P CM Max Rubner-Institute, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Str.9, D-76131 Karlsruhe, Germany. Electronic address: - - 2014
Africa has an age old history of production of traditional fermented foods and is perhaps the continent with the richest variety of lactic acid fermented foods. These foods have a large impact on the nutrition, health and socio-economy of the people of the continent, often plagued by war, drought, famine ...
Gölz Greta G Institute of Food Hygiene, Freie Universität Berlin, Berlin, - - 2014
Campylobacter species belong to the most important foodborne bacteria which cause gastroenteritis in humans in both developed and developing countries. With increasing reporting rates, the public awareness towards Campylobacter infections is growing continuously. This strengthens the necessity to establish intervention measures for prevention and control of thermophilic Campylobacter spp. along ...
Gröhn Yrjö T YT Section of Epidemiology, Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, S3-108 Schurman Hall, Ithaca, NY 14853, USA. Electronic address: - - 2014
The aim of this article is to discuss how the systems science approach can be used to optimize intervention strategies in food animal systems. It advocates the idea that the challenges of maintaining a safe food supply are best addressed by integrating modeling and mathematics with biological studies critical to ...
Douillard François P - - 2014
Genome analysis using next generation sequencing technologies has revolutionized the characterization of lactic acid bacteria and complete genomes of all major groups are now available. Comparative genomics has provided new insights into the natural and laboratory evolution of lactic acid bacteria and their environmental interactions. Moreover, functional genomics approaches have ...
Derkx Patrick Mf - - 2014
The food industry is constantly striving to develop new products to fulfil the ever changing demands of consumers and the strict requirements of regulatory agencies. For foods based on microbial fermentation, this pushes the boundaries of microbial performance and requires the constant development of new starter cultures with novel properties. ...
Singh Jyoti J Department of Biotechnology, Motilal Nehru National Institute of Technology, Allahabad 211004, U.P., - - 2015
Lateral flow immunoassays (LFIAs) are advantageous over conventional detection methods in terms of their simplicity and rapidity. These assays have been reported using various types of labels but colloidal gold nanoparticles are still the preferred choice as a label because of their easy synthesis, visual detection and stability. Bacterial contamination ...
Cho Il-Hoon IH Bindley Bioscience and Birck Nanotechnology Center, Department of Agricultural & Biological Engineering, Purdue University, West Lafayette, IN 47907, USA; Department of Biomedical Laboratory Science, College of Health Science, Eulji University, Seongnam 461-713, Republic of - - 2014
Consumption of food contaminated with Escherichia coli O157:H7 is one of the major concerns in ensuring food safety. Techniques that are simple and suitable for fast screening to detect and identify pathogens in the food chain is vital to ensure food safety. In this work, we propose a simple and ...
Sun Zheng Z College of Fisheries and Life Science, Shanghai Ocean University, Shanghai, 201306, People's Republic of - - 2014
Mixed food waste, which was directly collected from restaurants without pretreatments, was used as a valuable feedstock in succinic acid (SA) fermentation in the present study. Commercial enzymes and crude enzymes produced from Aspergillus awamori and Aspergillus oryzae were separately used in hydrolysis of food waste, and their resultant hydrolysates ...
Boonyasiri Adhiratha - - 2014
Objectives: The aim of this study was to determine the prevalence of antibiotic-resistant bacteria, especially extended-spectrum beta-lactamase (ESBL) producing Escherichia coli, in samples from healthy adults, foods, food animals, and the environment in selected areas of Thailand. Methods: Samples were collected from stool specimens from adult food factory and food ...
Henriet Olivier O Laboratory of Food and Environmental Microbiology, Université catholique de Louvain, B-1348 Louvain-la-Neuve, - - 2014
Salting is one of the oldest means of food preservation: adding salt decreases water activity and inhibits microbial development. However, salt is also a source of living bacteria and archaea. The occurrence and diversity of viable archaea in this extreme environment were assessed in 26 food-grade salts from worldwide origin ...
Kim Giyoung G National Academy of Agricultural Science, Department of Agricultural Engineering, RDA, 150 Suin-Ro, Kweonseonku, Suwon 441-100, Republic of Korea. Electronic address: - - 2014
Rapid detection of pathogenic Salmonella in food products is extremely important for protecting the public from salmonellosis. The objective of the present study was to explore the feasibility of using a microfluidic nano-biosensor to rapidly detect pathogenic Salmonella. Quantum dot nanoparticles were used to detect Salmonella cells. For selective detection ...
Lim Jun Wei JW Residues and Resource Reclamation Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, 1 Cleantech Loop, CleanTech One, #06-08, Singapore 637141, Singapore; Division of Environmental and Water Resources, School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore. Electronic address: - - 2014
The purpose of this study was to investigate the impact of microaeration on the fermentation process during anaerobic co-digestion of brown water (BW) and food waste (FW). This was achieved by daily monitoring of reactor performance and the determination of its bacterial consortium towards the end of the study. Molecular ...
Wagner Heather Scherschel - - 2014
Objective: People seek out their own idiosyncratic comfort foods when in negative moods, and they believe that these foods rapidly improve their mood. The purpose of these studies is to investigate whether comfort foods actually provide psychological benefits, and if so, whether they improve mood better than comparison foods or ...
Mogharabi Mehdi - - 2014
Nanomaterials are employed in extensive variety of commercial products such as electronic components, cosmetics, food, sports equipment, biomedical applications, and medicine. With the increasing utilization of engineered nanomaterials, the potential exposure of human to nanoparticles is rapidly increasing. Nowadays when new nanomaterials with new applications are introduced, mostly good and ...
Espina Laura L Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain. Electronic address: - - 2014
The production of microbiologically safe liquid whole egg (LWE) by industrial ultrapasteurization is restricted by the high thermal sensitivity of LWE components. This research proposes an alternative treatment based on the application of pulsed electric fields (PEF) and mild heat, in the presence of natural essential oils (EOs) or their ...
Das Deeplina D Department of Biotechnology, Indian Institute of Technology Guwahati, Guwahati-781 039, India. - - 2014
The aim of this work was to purify and characterize the bacteriocin produced by probiotic Lactobacillus plantarum DM5 in order to evaluate its potential as nutraceuticals. Lb. plantarum DM5 exhibited in vitro probiotic properties such as high resistance to gastric juice and bile salt, adherence to human adenocarcinoma (HT-29) cells, ...
Fernandes Alwyn R AR The Food and Environment Research Agency, Sand Hutton, York YO41 1LZ, UK. Electronic address: - - 2014
The occurrence of nineteen mixed halogenated (bromo-chloro) dibenzo-p-dioxins, dibenzofurans (PXDD/Fs) and biphenyls (PXBs) in a range of foods (n>100) was investigated. The analytical methodology used dual activated carbon column fractionation with high resolution mass spectrometric measurement (13,500-15,000 res). Occurrence was observed in most commonly consumed foods but the most frequent ...
Cheng Zhang Z Key Laboratory for Heavy Metal Pollution Control and Reutilization, School of Environment and Energy, Peking University Shenzhen Graduate School, Shenzhen, 518055, People's Republic of - - 2014
In this study, different types of food wastes were used as the major source of protein to replace the fish meal in fish feeds to produce quality fish (polyculture of different freshwater fish). During October 2011-April 2012, the concentrations of Hg in water, suspended particulate matter, and sediment of the ...
Le Ven Jessica - - 2014
Epidemiological and toxicological studies suggested Annonaceaeous acetogenins to be environmental neurotoxins responsible for sporadic atypical parkinsonism / dementia in tropical areas. These compounds are present in the tropical genus Annona (Annonaceae), known for its fruits-yielding cultivated species such as A. cherimolia. This species is widely cultivated in South America, Spain ...
Bajpai Vivek K VK Department of Applied Microbiology and Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, Republic of - - 2014
To examine the individual and synergistic anti-listerial effect of nisin and leaf essential oil of Metasequoia glyptostroboides (M. glyptostroboides) against one of the leading foodborne pathogens Listeria monocytogenes (L. monocytogenes) ATCC 19116 in milk samples. The whole (8%), low (1%) and skim (no fat content) milk samples were inoculated with ...
Leong Wan Mei WM Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, - - 2014
Potentially hazardous foods require time/temperature control for safety. According to the U.S. Food and Drug Administration Food Code, most cheeses are potentially hazardous foods based on pH and water activity, and a product assessment is required to evaluate safety of storage >6 h at 21°C. We tested the ability of ...
Onjong Hillary Adawo HA Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, - - 2014
Fish processing plants still face microbial food safety-related product rejections and the associated economic losses, although they implement legislation, with well-established quality assurance guidelines and standards. We assessed the microbial performance of core control and assurance activities of fish exporting processors to offer suggestions for improvement using a case study. ...
Shemesh Moshe M Department of Food Quality and Safety, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel. - - 2014
Bacteria use different strategies to survive unfavorable environmental conditions. Alicyclobacillus acidoterrestris is a bacterium capable of surviving extremely harsh conditions, for instance, during industrial food processing. A. acidoterrestris is a spore-forming, thermoacidophilic, nonpathogenic bacterium that commonly contaminates commercial pasteurized fruit juices and is, therefore, considered a major microbiological contaminant in ...
Espina Laura L Dept. de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Univ. de Zaragoza, Miguel Servet 177, 50013, Zaragoza, - - 2014
Despite the vast body of available literature on the possibilities of essential oils (EOs) as food preservatives or functional ingredients, the sensory impact of their addition to foods has barely been approached. This work focuses on the hedonic taste acceptance of 3 food products (tomato juice, vegetable soup, and poultry ...
Powell Lisa M LM Health Policy and Administration, School of Public Health and Institute for Health Research and Policy, University of Illinois at Chicago, USA. Electronic address: - - 2014
Obesity prevalence and related health burdens are greater among U.S. racial/ethnic minority and low-income populations. Targeted advertising may contribute to disparities. Designated market area (DMA) spot television ratings were used to assess geographic differences in child/adolescent exposure to food-related advertisements based on DMA-level racial/ethnic and income characteristics. Controlling for unobserved ...
Athas Jasmin C JC Department of Chemistry & Biochemistry and ‡Department of Chemical & Biomolecular Engineering, University of Maryland , College Park, Maryland 20742, United - - 2014
Synthetic dispersants such as Corexit 9500A were used in large quantities (∼2 million gallons) to disperse the oil spilled in the ocean during the recent Deepwater Horizon event. These dispersant formulations contain a blend of surfactants in a base of organic solvent. Some concerns have been raised regarding the aquatic ...
Morlock Gertrud Elisabeth - - 2014
Complex samples like food contain thousands of single compounds. In the past, only known target compounds were looked for, however, most bioactive compounds in food are unknown. On the contrary, non-target analyses face the challenge of determining the thousand peaks' identities, but it remains largely unclear which peaks are bioactive. ...
Kim Sun Hyo SH Department of Technology & Home Economics Education, Kongju National University, Kongju 314-701, Republic of - - 2014
A liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometric method (LC-APCI-MS/MS) has been developed for the sensitive determination of antitumor thioproline and methylthioproline from fermented foods. Thioproline and methylthioproline were derivatized in one step with ethyl chloroformate at room temperature. These compounds were identified and quantified in various traditional Korean fermented ...
Yang Mei M Department of Biology and Chemistry, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong SAR, China. - - 2014
Abrus cantoniensis is a common and popular vegetative food consumed as beverage, soup and folk medicine in the tropical and subtropical areas of Asia. It has been claimed valuable for cleansing toxicants in the liver. However, the functional effects of A. cantoniensis have not yet been scientifically explored. This study ...
Curwin Brian D BD Division of Surveillance, Hazard Evaluations, and Field Studies, National Institute for Occupational Safety and Health, Cincinnati, Ohio, - - 2014
Flavorings are substances that alter or enhance the taste of food. Workers in the food-manufacturing industry, where flavorings are added to many products, may be exposed to any number of flavoring compounds. Although thousands of flavoring substances are in use, little is known about most of these in terms of ...
Wu Zhihua Z a State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang , P.R. - - 2014
Peanut, as one of major food allergens, became an increasingly common life-threatening disorder. Although peanut allergens had been extensively identified, Ara h 1 is still too expensive to be applied in food safety or clinical utility. In this study, the purification, expression and immunological analyses of Ara h 1 were ...
LLana-Ruiz-Cabello Maria M Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n° 2, 41012 Seville. - - 2014
Currently, direct antimicrobial and antioxidant additives derived from essential oils are used in food packaging and are perceived by consumers as low-health-risk compounds. In this study, we investigated the potential mutagenicity and genotoxicity of carvacrol and thymol, major compounds in several essential oils, using the Ames Salmonella test and the ...
Ghosh Kuntal K Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, - - 2015
Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of moulds and ...
Srivastava Prateeti P Human Resource Development - - 2014
Abstract Pomegranate (Punica granatum) peel is rich source of dietary fiber and bioactive compounds, hence could be used in the development of functional food formulations. Attempt was made to see the effect of dried pomegranate peel powder (DPPP) and emulsifiers on the rheological, nutritional and quality characteristics of biscuits. Incorporation ...
Liang Y Y a Key Laboratory of Food Quality and Safety of Jiangsu Province , Jiangsu Academy of Agricultural Science , Nanjing , - - 2014
The combining and quantifying effects of food processing on pesticide residues in fruits were analyzed by a meta-analysis approach. Data were collected from many publications and used to calculate response ratios, confidence intervals and intra assay coefficients of variation. The response ratios for washing by tap water, boiling and sun ...
Xiao Zijun Z Centre for Bioengineering and Biotechnology, China University of Petroleum , Qingdao 266580, - - 2014
Acetoin is a common food flavor additive. This volatile compound widely exists in nature. Some microorganisms, higher plants, insects, and higher animals have the ability to synthesize acetoin using different enzymes and pathways under certain circumstances. As a very active molecule, acetoin acts as a precursor of dozens of compounds. ...
Pepe Giacomo G Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Salerno, - - 2015
Fresh cut vegetables represent a widely consumed food worldwide. Among these, lettuce (Lactuca sativa L.) is one of the most popular on the market. The growing interest for this "healthy" food is related to the content of bioactive compounds, especially polyphenols, that show many beneficial effects. In this study, we ...
Abrunhosa Luís L a IBB, Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho , Campus de Gualtar , 4710-057 Braga , - - 2014
Abstract Mycotoxins are toxic secondary metabolites produced by filamentous fungi that occur naturally in agricultural commodities worldwide. Aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone, trichothecenes and ergot alkaloids are presently the most important for food and feed safety. These compounds are produced by several species that belong to the Aspergillus, Penicillium, ...
Guérard Melanie M F. Hoffmann-La Roche Ltd., Pharmaceutical Research and Early Development, Pharmaceutical Sciences, Roche Innovation Center Basel, Grenzacherstrasse 183, 4070 Basel, Switzerland. Electronic address: - - 2014
The incidence of micronucleated-cells is considered to be a marker of a genotoxic event and can be caused by direct- or indirect-DNA reactive mechanisms. In particular, small increases in the incidence of micronuclei, which are not associated with toxicity in the target tissue or any structurally altering properties of the ...
Lee Bora B Department of Foods and Nutrition, Kookmin University, 77 Jeongneung-ro, Seungbuk-gu, Seoul 136-702, South - - 2014
The aim of this study was to determine the effect of television food advertising on participant food intake and risk of obesity. A total of 2419 children aged 11-13 years were selected from 118 elementary schools in South Korea. All participants completed a self-administered questionnaire with questions about height, weight, television ...
Claveau David - - 2014
ACTERO Listeria Enrichment Media (ACTERO Listeria) is a selective medium developed for a single-step recovery and enrichment of Listeria spp. from environmental samples. Robustness testing of the ACTERO Listeria medium demonstrated good performance when minor changes were introduced to the incubation temperature and time. All 54 Listeria strains tested, representing ...
Kim D W DW Molecular Epidemiology Branch, National Cancer Center, Goyang-si, Gyeonggi-do, Republic of - - 2014
Background:Controlling for day-to-day variation is a key issue in estimating long-term dietary exposure to heavy metals using 24-hour recall (24HR) data from a relatively small number of days.Objectives:This study was conducted to estimate long-term dietary exposure to lead, cadmium and mercury among Korean children using the Iowa State University (ISU) ...
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