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1. Microbiological assessment of street foods at the point of sale in Maputo (Mozambique)
Acácio Salamandane, Ana Carla Silva, Luísa Brito, Manuel Malfeito-Ferreira
Food Qual Safet    DOI: 10.1093/fqsafe/fyaa030
摘要   PDF (0KB) ( 5 )  
In Mozambique, as in other developing countries, the sale of street food is a source of income for thousands of unemployed families. However, the safety of these types of foods is a serious problem, given their frequent association with food-borne outbreaks. The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo, the capital of Mozambique. From 83 different vendors selling different types of foods, 83 samples of ready-to-eat (RTE) street food were analyzed. Mesophiles, Escherichia coli and total coliforms were used as quality and hygiene indicators. Listeria monocytogenes, Salmonella and coagulase positive staphylococci were used as food safety indicators. High proportions of unsatisfactory food samples were found in both traditional hot (76.7%) and cold (75%) foods. L. monocytogenes and Salmonella were tested negative in this survey. However, when coagulase positive staphylococci was used as a food safety indicator, approximately 25% (23/83) of the food samples analyzed were classified as unsatisfactory/potentially hazardous. These results, showing that street food sold in Maputo clearly requires adequate sanitary conditions for its preparation and sale, contribute to the development of good manufacturing practices (GMP) for street food in Maputo, Mozambique. This is the first report on the microbiological quality and safety of street food in Mozambique.
2. Refrigeration temperature enhanced synergistic interaction of curcumin and 460 nm light emitting diode against Staphylococcus saprophyticus at neutral pH
Ziyuan Wang, Lin Han, Jie Liu, Mingfei Yao
Food Qual Safet    DOI: 10.1093/fqsafe/fyaa029
摘要   ( 1 )  
As considered highly resistant to antibiotics like mecillinam, the rise of Staphylococcus saprophyticus contamination of fresh foods and food processing environments necessitates the development of new antimicrobial approach for food safety control. This study aimed to investigate the synergistic effect of food grade curcumin (CUR) and blue light emitting diode (LED) on S. saprophyticus under different pH (pH 2.2-7.2) and temperatures (4 and 25 °C). The influence of other parameters, including CUR concentration, light dose and incubation time on the inactivation of S. saprophyticus were characterized. Results indicated that the combined treatment of CUR and blue light irradiation significantly (P < 0.05) reduced bacterial counts and the antimicrobial effect was in a CUR concentration and light dose-dependent manner. Moreover, refrigeration temperature (4 °C) significantly (P < 0.05) enhanced the antibacterial effect at neutral pH condition (6.2-7.2), resulting in approximately 6.0 log reductions. Under acidic condition (pH 2.2-5.2), there was no significant difference in bacterial population reduction between treatments at both temperatures. These finding proposed that synergistic interaction of curcumin and 460 nm LED under refrigerated temperature could enhance the inactivation of S. saprophyticus at neutral pH condition.
3. 不同火索麻提取物(常规水提与亚临界水提)的生物活性及化学成分的体外比较研究
Zohreh Didar
Food Qual Safet   
摘要   PDF (0KB) ( 25 )  

目的:亚临界水萃取技术是一种环境萃取技术。本研究旨在比较火索麻水提物和亚临界水提物的不同特性。

材料和方法:水提取在以下条件下进行:25℃、24 h、固水比1:30。亚临界水萃取在特定条件下进行(压力=10bar,温度=160°C,固水比=1:30,时间=30min)。化学成分分析采用气相色谱-质谱法。采用酶联免疫吸附测定仪(ELISA)和570nm的读数吸光度法,从抗附着和去除生物膜的角度评估了抗生物膜的活性。通过抑菌圈直径的测定,研究了蜡样芽孢杆菌、金黄色葡萄球菌、腐生葡萄球菌和枯草芽孢杆菌的抗菌活性。抗酶活性和抗氧化性能也进行了评估。

结果:气相色谱-质谱联用分析表明,水提物中不含十八烷酸、十六烷酸、小檗碱等成分。亚临界水提取物的抗氧化能力强于水提取物(P<0.05)。两种提取物均表现出抗多酚氧化酶活性,亚临界水提取物表现出较好的抗酶活性。两种提取物的抗生物膜活性表明,在防止生物膜形成的情况下,两种提取物的生物膜去除率相似,但亚临界水提取物对生物膜的去除效果较好。两种提取物对蜡样芽胞杆菌、金黄色芽胞杆菌、腐生芽胞杆菌和枯草芽胞杆菌均有抗菌活性,亚临界水提取物的抑菌效果较好。抗酶活性试验也显示了类似的结果。

结论:与普通水提物相比,亚临界水提物具有更强的抗氧化活性和抗生物膜、抗菌、抗酶活性。

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