مقالات پژوهشی اصیل

Research center for Molecular Identification of Food Hazards

Health in meat and its products

Initiates file downloadUse of lactic acid with electron beam irradiation for control of Escherichia coli O157:H7, non-O157 VTEC E. coli, and Salmonella serovars on fresh and frozen beef

Initiates file downloadPresence, changes and technological properties of yeast species during processing of pastirma, a Turkish dry-cured meat product

Initiates file downloadComposition of MSM from Brazilian catfish and technological properties of fish flour

Initiates file downloadForensic issues in the analysis of trace nitrofuran veterinary residues in food of animal origin

Initiates file downloadFlexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes

Initiates file downloadModelling and predicting the simultaneous growth of Listeria monocytogenes and psychrotolerant lactic acid bacteria in processed seafood and mayonnaise-based seafood salads

Initiates file downloadSelection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages

Initiates file downloadEffect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality

Initiates file downloadModelling of pepsin digestibility of myofibrillar proteins and of variations due to heating

Initiates file downloadA newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl)

Initiates file downloadAssessment of microbiological quality and safety of marinated pork products from German retail during shelf life

Initiates file downloadCampylobacter species and their antimicrobial resistance in Latvian broiler chicken production

Initiates file downloadCurrent methods for seafood authenticity testing in Europe: Is there a need for harmonisation?

Initiates file downloadDistribution of aflatoxigenic Aspergillus section Flavi in commercial poultry feed in Nigeria

Initiates file downloadEffect of Anisakis simplex (sl) larvae on the spoilage rate and shelf-life of fish mince products under laboratory conditions

Initiates file downloadEffect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Initiates file downloadEffect of various decontamination treatments against Gram-positive bacteria on chicken stored under differing conditions of temperature abuse

Initiates file downloadEffects of Lactobacillus sakei C2 and sakacin C2 individually or in combination on the growth of Listeria monocytogenes, chemical and odor changes of vacuum-packed sliced cooked ham

Initiates file downloadEffects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon

Initiates file downloadEfficacy of near neutral and alkaline pH electrolyzed oxidizing waters to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 from beef hides

Initiates file downloadEvaluation of ready to eat sashimi in northern Portugal restaurants

Initiates file downloadFood safety considerations in relation to Anisakis pegreffii in anchovies (Engraulis encrasicolus) and sardines (Sardina pilchardus) fished off the Ligurian Coast (Cinque Terre National Park, NW Mediterranean)

Initiates file downloadGrowth of Staphylococcus aureus and enterotoxin production in pre-cooked tuna meat

Initiates file downloadIdentification of Pacific white shrimp (Litopenaeus vannamei) to rearing location using elemental profiling

Initiates file downloadInvestigation of production method, geographical origin and species authentication in commercially relevant shrimps using stable isotope ratio and/or multi-element analyses combined with chemometrics: An exploratory analysis

Initiates file downloadInvestigation of the food value chain of ready-to-eat chicken and the associated risk for staphylococcal food poisoning in Tshwane Metropole, South Africa

Initiates file downloadIn vitro evaluation of Lactobacillus animalis SB310, Lactobacillus paracasei subsp. paracasei SB137 and their mixtures as potential bioprotective agents for raw meat

Initiates file downloadLead, mercury and cadmium levels in edible marine molluscs and echinoderms from the Veneto Region (north-western Adriatic Sea – Italy)

Initiates file downloadLimited microbial growth in Atlantic salmon packed in a modified atmosphere carp

Initiates file downloadNatural incidence of aflatoxins, ochratoxin A and zearalenone in chicken meat and eggs

Initiates file downloadOccurrence of antilisterial structural bacteriocins genes in meat borne lactic acid bacteria

Initiates file downloadPredictive model for the growth kinetics of Listeria monocytogenes in raw pork meat as a function of temperature

Initiates file downloadQuantitative estimation of Campylobacter cross-contamination in carcasses and chicken products at an abattoir

Initiates file downloadRaman spectroscopic study of effect of the cooking temperature and time on meat proteins

Initiates file downloadSalmonella spp. in lymph nodes of fed and cull cattle: Relative assessment of risk to ground beef

Initiates file downloadSurvival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage

Initiates file downloadTextural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

Initiates file downloadThe efficacy of grape seed extract, citric acid and lactic acid on the inactivation of Vibrio parahaemolyticus in shucked oysters

Initiates file downloadX-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting

Initiates file downloadPrevalence and counts of Campylobacter spp. in poultry meat at retail level in Estonia

Initiates file downloadPrevalence, pathogenicity, and serotypes of Vibrio parahaemolyticus in shrimp from Chinese retail markets

Initiates file downloadAlternative experimental design paradigms in choice experiments and their effects on consumer demand estimates for beef from endangered local cattle breeds: An empirical test

Initiates file downloadAntimicrobial activity of reuterin produced by Lactobacillus reuteri on Listeria monocytogenes in cold-smoked salmon

Initiates file downloadBiogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4 _C

Initiates file downloadConsumer perception of different species and presentation forms of fish: An empirical analysis in Italy

Initiates file downloadCountry of origin or EU/non-EU labelling of beef? Comparing structural reliability and validity of discrete choice experiments for measurement of consumer preferences for origin and extrinsic quality cues

Initiates file downloadDiversity and distribution of Listeria monocytogenes in meat processing plants

Initiates file downloadEffect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

Initiates file downloadEvaluating growth models of Pseudomonas spp. in seasoned prepared chicken stored at different temperatures by the principal component analysis (PCA)

Initiates file downloadEvaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging

Initiates file downloadFrozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

Initiates file downloadFull substitution of fish oil with camelina (Camelina sativa) oil, with partial substitution of fish meal with camelina meal, in diets for farmed Atlantic salmon (Salmo salar) and its effect on tissue lipids and sensory quality

Initiates file downloadInactivation of murine norovirus and feline calicivirus during oyster fermentation

Initiates file downloadIn vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp

Initiates file downloadIsolation and characterization of multidrug-resistant bacteria from minced meat in Austria

Initiates file downloadIsothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat

Initiates file downloadPrevalence and antibiotic resistance of Enterococcus spp. isolated from retail cheese, ready-to-eat salads, ham, and raw meat

Initiates file downloadThe impact of communicating conflicting risk and benefit messages: An experimental study on red meat information

Initiates file downloadA 3-week dietary safety study of octenyl succinic anhydride (OSA)-modified starch in neonatal farm piglets

Initiates file downloadColonization of the meat extracellular matrix proteins by O157 and non-O157 enterohemorrhagic Escherichia coli

Initiates file downloadDetection of qnr, aac(6)-Ib-cr and qepA genes in Escherichia coli isolated from cooked meat products in Henan, China

Initiates file downloadDevelopment of a colony hybridization method for the enumeration of total and potentially enteropathogenic Vibrio parahaemolyticus in shellfish

Initiates file downloadEating oysters without risk of vibriosis: Application of a bacteriophage against Vibrio parahaemolyticus in oysters

Initiates file downloadEnteric porcine viruses in farmed shellfish in Denmark

Initiates file downloadEvaluation of human health risks posed by carcinogenic and non-carcinogenic multiple contaminants associated with consumption of fish from Taihu Lake, China

Initiates file downloadFirst description of PVL-positive methicillin-resistant Staphylococcus aureus (MRSA) in wild boar meat

Initiates file downloadPresence of Helicobacter suis on pork carcasses

Initiates file downloadSafety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development

Initiates file downloadThe potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages

Initiates file downloadAmino acid availability as an influential factor on the biogenic amine formation in dry fermented sausages

Initiates file downloadAn improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars

Initiates file downloadAnisakis simplex (s.l.) in Grey gurnard (Eutrigla gurnardus) from the North Sea: Food safety considerations in relation to fishing ground and distribution in the flesh

Initiates file downloadAntimicrobial efficiency of edible coatings on the preservation of chicken breast fillets

Initiates file downloadAntimicrobial films and coatings for inactivation of Listeria innocua on ready-to-eat deli turkey meatq

Initiates file downloadA qualitative risk assessment for visual-only post-mortem meat inspection of cattle, sheep, goats and farmed/wild deer

Initiates file downloadAs, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure

Initiates file downloadBacteriocin-producing Lactobacillus sakei C2 as starter culture in fermented sausages

Initiates file downloadComparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises

Initiates file downloadDegradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce

Initiates file downloadDevelopment of a controlling method for Escherichia coli O157:H7 and Salmonella spp. in fresh market beef by using polylysine and modified atmosphere packaging

Initiates file downloadEffective reduction of PAH contamination in smoke cured fish products using  charcoal filters in a modified traditional kiln

Initiates file downloadFood safety and microbiological quality aspects of QDS process_ and high pressure treatment of fermented fish sausages

Initiates file downloadInactivation of Anisakis larvae in salt-fermented squid and Pollock tripe by freezing, salting, and combined treatment with chlorine and ultrasound

Initiates file downloadIncidence of virulence factors in enterococci from raw and fermented meat and biofilm forming capacity at 25 °C and 37 °C

Initiates file downloadInfluence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia

Initiates file downloadInhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

Initiates file downloadIsolation and molecular characterization of Salmonella enterica, Escherichia coli O157:H7 and Shigella spp. from meat and dairy products in Egypt

Initiates file downloadMicrobial quality of frozen Nile crocodile (Crocodylus niloticus) meat samples from three selected farms in Zimbabwe

Initiates file downloadNaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed_ dry-cured ham

Initiates file downloadPrevalence and antimicrobial susceptibility of Vibrio species related to food safety isolated from shrimp cultured at inland ponds in Thailand

Initiates file downloadPrevalence and profile of Salmonella from samples along the production line in Chinese beef processing plants

Initiates file downloadPrevalence of Yersinia enterocolitica from food and pigs in selected states of Malaysia

Initiates file downloadSeafood traceability issues in Chinese food business activities in the light of the European provisions

Initiates file downloadThe control of Clostridium botulinum during extended storage of pressure-treated, cooked chicken

Initiates file downloadTransmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards

Initiates file downloadZinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in readyto- eat poultry meat