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Foodborne outbreaks in Brazil associated with fruits and vegetables: 2008 through 2014
Susana de Oliveira Elias, Luana Tombini Decol, Eduardo Cesar Tondo
Food Qual Safet, 2018, 2(4): 173-181.
https://doi.org/10.1093/fqsafe/fyy022
Objectives: Foodborne disease outbreaks linked to fruits and vegetables have been increasing in occurrence worldwide; therefore, the aim of this study was to identify the reported foodborne outbreaks associated with fruit and vegetable consumption in Brazil from 2008 to 2014. Results and Limitations: Thirty produce related outbreaks resulted in 2926 illnesses, 347 hospitalizations, and no deaths. Only bacterial pathogens were identified as etiological agents. Among these, Salmonella was the most frequent (30 per cent of outbreaks) followed by Staphylococcus aureus (23.3 per cent), Escherichia coli (10 per cent), Bacillus cereus (6.6 per cent), and thermotolerant coliforms (3.3 per cent), whereas etiological agents could not be determined for 26.6 per cent of outbreaks. The most common food vehicles implicated in outbreaks were generically named as fruits and vegetables (46.6 per cent of outbreaks). The term salad was used generically and specifically like salads (two outbreaks), raw/cooked salads (four outbreaks), vegetable salad, tropical salad, Caesar salad, and raw salad of cabbage and tomato. Only one outbreak was related exclusively to fruit (fruit pulp), whereas other outbreaks were related to cooked carrot, lettuce, cucumber, watermelon/cabbage, and chard/beet. Contamination sources and issues related to the future control of produce-related foodborne disease outbreaks are discussed.
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Bioactive compounds in banana fruits and their health benefits
Jiwan S. Sidhu and Tasleem A. Zafar
Food Qual Safet, 2018, 2(4): 183-188.
https://doi.org/10.1093/fqsafe/fyy019
Banana is an edible fruit and is herbaceous flowering plant belonging to the genus Musa and the family Musaceae. Banana is also eaten as cooked vegetable (and is then called plantains). All the edible banana fruits are seedless (parthenocarpic) and belong to two main species, Musa acuminata Colla and Musa balbisiana Colla. The hybrid from these two species Musa x paradisiaca L. is also available nowadays. Although banana is native to Indomalaya and Australia, Papua New Guinea was the first to domesticate this fruit. Banana has now spread to almost 135 countries around the world. As per 2016 data, nearly 28 per cent of the total world’s banana production comes from India and China. Cavendish group banana, being the main export item from the bananaexporting countries, usually refers to soft, sweet, and dessert banana in the Western countries, but the plantain bananas have firm, starchy fruit which is suitable for cooking as a vegetable. Banana is known to be rich not only in carbohydrates, dietary fibres, certain vitamins and minerals, but is also rich in many health-promoting bioactive phytochemicals. General composition including various bioactives and their health contributions has been reviewed in this paper.
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Detection of the adulteration of extra virgin olive oil by near-infrared spectroscopy and chemometric techniques
Nick Vanstone, Andrew Moore, Perry Martos and Suresh Neethirajan
Food Qual Safet, 2018, 2(4): 189-198.
https://doi.org/10.1093/fqsafe/fyy018
Introduction and Objectives: Due to the value of extra virgin olive oil (EVOO), adulteration has become an important issue in the industry, which has created demand for quick and inexpensive fraud detection testing. In contrast to many current food fraud detection methods, near-infrared spectroscopy (NIRS) can be inexpensive and convenient by minimizing sample preparation and measurement times. In this study, we developed a method using NIRS and chemometrics to detect adulteration of EVOO with other edible oil types that does not require sample preparation and can be completed in less than 10 min. Methods, Results, and Discussions: First, a single EVOO was adulterated with corn oil from 2.7% to 25% w/w. Spectra for the unadulterated sample and its adulterated counterparts were measured. A principal component analysis (PCA) scores plot showed separation between the adulterated mixtures and the unadulterated sample, which demonstrated that the developed method could detect as low as 2.7% w/w adulteration if an unadulterated sample of the oil in question is provided. To study adulteration detection without an unadulterated sample for reference, the spectra of unadulterated samples and samples adulterated with corn, sunflower, soybean, and canola oils were measured. A PCA with soft independent modelling of class analogy was used for adulteration detection. Lower limits of adulteration detection for corn, sunflower, soybean, and canola oils were found to be approximately 20%, 20%, 15%, and 10%, respectively. Conclusions: These results demonstrate that the developed method can be used to rapidly screen for adulterated olive oils.
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Analysis of aflatoxin B1 in contaminated feed, media, and serum samples of Cyprinus carpio L. by high-performance liquid chromatography
Pradeepkiran Jangampalli Adi and Bhaskar Matcha
Food Qual Safet, 2018, 2(4): 199-204.
https://doi.org/10.1093/fqsafe/fyy013
Objectives: Enzyme-linked immunosorbent assay (ELISA)-, thin-layer chromatography (TLC)-, and highperformance liquid chromatography (HPLC)-sensitive methods were used for the identification of aflatoxin B1 (AFB1) contaminated fish feed, media, and fish serum samples. Materials and Methods: The ELISA, TLC, and HPLC methods were validated by the quantitative and qualitative determination of AFB1 in contaminated fish feed, media, and fish blood serum samples. Results: The primary identification of AFB1 was carried out with a DOA-ELISA test kit ELISA followed by TLC with RF values 0.81, 0.79, 0.81, and 0.80 of AFB1-contaminated fish feed, media, and serum samples, respectively, compared with AFB1 standard. HPLC results show that the AFB1 levels in contaminated fish feed, media, and serum samples were 2.6, 2.6, and 2.7 ng/mL, concentrations respectively. The level of concentrations of AFB1 was almost similar in all three samples, but slightly higher in the fish serum sample with, 2.7 ng/ml. However, the present method is strongly recommended for monitoring AFB1 contamination in feed stuffs, especially in fisheries where the feed is under continuous exposure to moisture. Conclusions: This method is accurate and more sensitive when compared with routine conventional AFB1 detection methods, and is highly applicable in aquaculture and fisheries to screen the mycotoxins in fish feed.
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Advent of clean and green technology for preparation of low-cholesterol dairy cream powder: supercritical fluid extraction process
Mousumi Ghosh, Chitra J., Shubhangi Srivastava, Hari Niwas Mishra
Food Qual Safet, 2018, 2(4): 205-211.
https://doi.org/10.1093/fqsafe/fyy012
Objectives Due to health issues related to cholesterol and the emphasis on manufacture of low cholesterol food products, the research was undertaken for the extraction of cholesterol from cream powder using supercritical fluid extraction (SCFE) process. Materials and Methods Face centered composite design (FCCD) was used to design the experiments with three independent variables viz., extraction temperature (40°C–75°C), extraction pressure (100–250 bar) and dynamic time (2.5–3.5 h) taking two responses (cholesterol and fat content). The standardized flow rate and static time were 5 L/min (expanded CO2 gas) and 30 min, respectively. Response surface methodology was used for optimizing the process variables. Results It was found that higher operating pressure, low extraction temperature and moderate amount of dynamic time facilitated the removal of cholesterol. The optimized process conditions of 75°C, 204 bar and 3.5 h dynamic time yielded 39% reduction in cholesterol content and 10.6% reduction in total fat content of the cream powder. Conclusions Thus, a low cholesterol cream powder was developed with health benefits for people suffering from cardiovascular diseases.
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Contents of phytochemicals and antinutritional factors in commercial protein-rich plant products
Pirjo H Mattila, Juha-Matti Pihlava, Jarkko Hellstr?m, Markus Nurmi, Merja Eurola, Sari M?kinen, Taina Jalava, Anne Pihlanto
Food Qual Safet, 2018, 2(4): 213-219.
https://doi.org/10.1093/fqsafe/fyy021
Objectives:The goal of this study was to determine several beneficial and antinutritional compounds in the commercial products of some protein-rich crops. Materials and Methods:Samples of faba bean (Vicia faba), lupin (Lupinus angustifolius), rapeseedpress cake (Brassica rapa/napus subsp. Oleifera), flaxseed (Linum usitatissimum), oil hemp seed(Cannabis sativa), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa) were purchased from the grocery stores and from the producers. The phytochemicals were analyzed usingvarious validated methods. Results:Rape seed press cake contained the highest contents of phenolics. The highest contents ofproanthocyanidins were found in faba bean (470 ± 14 mg/100g DW). Secoisolariciresinol-diglucosidecontent in the flaxseeds was 138 ± 32 mg/100 g DW and the lignanamide content of hemp seeds was77 ± 22 mg/100 g DW. The content of phytic acid in rapeseed cake, hemp seed and flaxseed sampleswas 3.9 ± 0.1, 3.5 ± 0.2, and 1.9 ± 0 g/100 g DW, respectively. Rape seed cake contained glucosinolates 2.08 ± 0.74 umol/g DW and faba bean contained vicine and convicine 0.77 ± 0.11 and 0.42 ± 0.02 g/100 g DW, respectively. Quinoa contained saponins 557 mg/100 g DW and after abrasive milling/pearling the content was 36 mg/100 g DW. Generally, the phytochemicals were concentrated in theouter shell of the seed. Inhibitory activities against proteolytic enzymes, trypsin and α-chymotrypsin,varied among the samples analyzed. Highest activity was found in buckwheat samples, whereas lupinand rapeseed press cake had no inhibitory activity against tested enzymes. Conclusions: This paper presented new findings on the contents of phytochemicals in various underusedplant protein sources.
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Fate of enteric pathogens in different spinach cultivars cultivated in growth chamber and field systems
Marilyn C Erickson, Jye-Yin Liao, Alison S Payton, Peter W Cook, Henk C Den Bakker, Jesus Bautista, Juan Carlos Díaz Pérez
Food Qual Safet, 2018, 2(4): 221-228.
https://doi.org/10.1093/fqsafe/fyy020
Interactions between enteric pathogens and plant hosts have been shown to be multifaceted. This series of studies sought to expand our knowledge in this area and evaluate whether spinach cultivar selection may be used to curtail pathogen contamination and ultimately reduce microbiological risk associated with this crop. As a component to that assessment, potential antimicrobials that were constituents within spinach leaves were first analysed and found to be spatially nonuniform, being more concentrated on the outer edges of the leaves than in the centre of the leaves. Consequently, the entire foliage of a plant was sampled in subsequent studies examining the fate of Salmonella and Escherichia coli O157:H7 on seven cultivars of spinach. Cultivar did not affect the degree of Salmonella internalized into spinach tissue (P > 0.05); however, it appeared that those Salmonella that were internalized were transient residents as the percentage of plants containing this internalized pathogen dropped within 24 h. No relationship existed between antimicrobial levels (total phenols or antioxidant capacity) of the spinach cultivars and the prevalence of plants exhibiting Salmonella internalization or the persistence of Salmonella or E. coli O157:H7 after the plants had been sprayed with the pathogen. In both growth chamber and field studies, Salmonella was more resistant than E. coli O157:H7 to inactivation. Cultivar affected the persistence of both E. coli O157:H7 and Salmonella but the ranking for each pathogen’s survival on three of those cultivars differed suggesting the difficulty in finding one cultivar that would be inhospitable to multiple pathogens.
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Red cabbage washing with acidic electrolysed water: effects on microbial quality and physicochemical properties
Xia Chen, Sophia Jun Xue, John Shi, Magdalena Kostrzynska, Joshua Tang, Evelyne Guévremont, Sébastien Villeneuve and Martin Mondor
Food Qual Safet, 2018, 2(4): 229-237.
https://doi.org/10.1093/fqsafe/fyy023
The effects of acidic electrolysed water (AEW) as ‘green’ technology on the microbiological and physicochemical properties of fresh-cut red cabbages were studied. Fresh-cut red cabbages and artificially inoculated red cabbages with Salmonella typhimurium DT104 were washed with distilled water (DW) and different available chlorine concentrations (ACC) of AEW for different times. AEW treatments significantly reduced the populations of native aerobic bacteria, molds, and yeasts, and artificially inoculated S. typhimurium DT104 compared with the DW-treated and untreated red cabbage samples. The effectiveness of AEW treatments was greatly enhanced with increasing ACC and treatment times. S. typhimurium DT104 were not detected in the washing water that were collected after the red cabbages treated by AEW. The surface colour, pH, and total phenolic contents did not significantly change when the red cabbages were washed with DW and AEW containing 100 mg/L available chlorine for 3 min. The anthocyanin contents and antioxidant activities of red cabbage were significantly reduced by 18.5 per cent for cyanidin, 22.1 per cent for pelargonidin, and 11.2 per cent for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, however, the impacts on the nutritional benefits of red cabbage were considered as limited and acceptable. The optimal process condition of AEW for washing red cabbage was 100 mg/L ACC for 3 min. In these conditions, most of the native microflora were inactivated, and artificially inoculated S. typhimurium DT104 on the red cabbage were reduced by 40.2 per cent [3.67 log CFU/g (log10 colony-forming units per gram)] and with minimal losses of nutrients and antioxidant activity, as well as no requirement of decontamination treatment on the washing water after AEW treatment.
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8 articles
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