Food Safety

Effects of Oregano, Cinnamon, and Sweet Fennel Essential Oils and Their Blends on Foodborne Microorganisms

  Essential oils (EO) have stood out for their potential application as antimicrobial agents, playing an important role in ensuring food quality and safety. In addition, the synergistic effect of EO blends can improve action spectrum for more effective applications. The purpose of...
R. Ribeiro-Santos
L. A. F. Ventura
D. C. Santos
N. R. Melo
B. S. Costa
International Food Research Journal

Evaluation of Microbiological Criteria and Quality of Packed Fruit Juices

  The packed fruit juices play an important role in fulfilling nutritional requirements of consumers at affordable prices. The composition of these juices is based on standard requirements of the consumers; the integrity of composition depends upon the storage and freezing conditions...
N.G. Batra
A. Sharma
N. Agarwal
International Food Research Journal

Guide to Identifying Food Safety Hazards in Greenhouse Systems

  Table of Contents: Overview General Pre-plant Stage Production Stage Harvest Stage Post-Harvest Handling Stage References        
Amber Vallotton
Laura K. Strawn
Joyce Latimer
Virginia Cooperative Extension

In-house Method Validation and Occurrence of Alpha-, Beta-endosulfan, Endosulfan Sulphate, Lambda-cyhalothrin, Procymidone and Trifluralin Residues in Strawberry

  A method for determination of organohalogen pesticides in strawberry by gas chromatography with electron capture detection was validated and applied in a monitoring program. Linearity, matrix effects, and day effect were evaluated for the analytes alpha-endosulfan, beta-endosulfan,...
Alexandre Augusto Soares
Eliane Hooper Amaral
Leandro Augusto Ferreira de Sousa
Scheilla Vitorino Carvalho de Souza
Roberto Gonçalves Junqueira
Food Science and Technology

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

  The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…), considering the types established in the European legislation and some other vegetable-based...
Dahlia Daher
Soléne Le Gourrierec
Concepción Pérez-Lamela
Agriculture

Identification of Pesticide Residue level in Lettuce Based on Hyperspectra and Chlorophyll Fluorescence Spectra

  Fast identification of pesticide residue level in lettuce leaves plays a key role in the test of food safety. In order to identify the different concentrations pesticide residues of lettuce leaves in a fast and nondestructive way, the hyperspectra coupled with chlorophyll fluorescence...
Sun Jun
Zhou Xin
Mao Hanping
Wu Xiaohong
Zhang Xiaodong
Gao Hongyan
International Journal of Agricultural and Biological Engineering

Microbial Hazards in Irrigation Water: Standards,Norms, and Testing to Manage Use of Waterin Fresh Produce Primary Production

  Accessibility to abundant sources of high-quality water is integral to the production of safe and wholesome fresh produce. However, access to safe water is becoming increasingly difficult in many parts of the world, and this can lead to the production of fresh produce contaminated with...
Mieke Uyttendaele
Lee-Ann Jaykus
Philip Amoah
Alessandro Chiodini
David Cunliffe
Liesbeth Jacxsens
Kevin Holvoet
Lise Korsten
Mathew Lau
Peter McClure
Gertjan Medema
Imca Sampers
Pratima Rao Jast
Comprehensive Reviews in Food Science and Food Safety

Isolation, Composition, Structure, Properties,Modifications, and Uses of Yam Starch

  Starch is the major carbohydrate in yam tubers and can amount up to 80% of the dry matter. The starch quality determines the quality of food and industrial products made from yam tubers. This review summarizes the present knowledge of the isolation, composition, structure, property,...
Fan Zhu
Comprehensive Reviews in Food Science and Food Safety

Producing Quality Walnuts: Food Safety Starts on the Farm

  Walnut growers can minimize the potential for foodborne illness outbreaks resulting from crop contamination by following good agricultural practices. Bacteria that cause foodborne illnesses such as Salmonella and E. coli O157:H7 can be found in animal and human feces. Potential for...
Bruce Lampinen
University of California

Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

  Dried fruits, vegetables, herbs, and spices are produced in and sourced from many countries worldwide, but they have been increasingly reported to be involved in outbreaks and alerts due to the presence of foodborne pathogens such as Salmonella. These dried products are mainly...
Sim´eon Bourdoux
Dan Li
Andreja Rajkovic
Frank Devlieghere
Mieke Uyttendaele
Institute of Food Technologists