Fruits and vegetables play a very significant role in nutrition and healthy diet, thus various initiatives have been undertaken by various countries to encourage consumers to eat more and more of fresh produce. This practice has led to an increased consumption, production and efficient distribution of raw fruits and vegetables. However, over past several years, unacceptable outbreaks of foodbor...

Microbiological safety has been a critical issue for acid and acidified foods since it became clear that acid-tolerant pathogens such as Escherichia coli O157:H7 can survive (even though they are unable to grow) in a pH range of 3 to 4, which is typical for these classes of food products. The primary antimicrobial compounds in these products are acetic acid and NaCl, which can alter the intrace...

UNLABELLED Bacterial pathogens have been reported on fresh cucumbers and other vegetables used for commercial fermentation. The Food and Drug Administration currently has a 5-log reduction standard for E. coli O157:H7 and other vegetative pathogens in acidified pickle products. For fermented vegetables, which are acid foods, there is little data documenting the conditions needed to kill acid re...

-1This study reports about how to integrate the environmental contaminant perchlorate into the QuPPe multiresidue method for the analysis of polar pesticides. Perchlorate, along with a number of polar pesticides, was extracted with acidified methanol. The extracts were filtered and subjected to liquid chromatography-triple quadrupole mass spectrometry (LC-MS/MS). 18O-labeled perchlorate was use...

To reduce the pathogenic microorganisms of fresh-cut vegetables, various sanitizers applied at different concentrations and against four different bacteria inoculated in high or low initial loads were tested on shredded cabbage. The bacteria were reduced by 1 log CFU g(-1) after being exposed to over 100 ppm sodium hypochlorite, over 1% hydrogen peroxide, over 50 ppm peroxyacetic acid, and thre...

The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and colif...

In vitro antioxidant properties of 3 different extracts of black mulberry (Morus nigra L.) were investigated. Acidified methanol, acidified water, and non-acidified methanol/water solutions were used to prepare extracts. Different solvents caused different protonation on black mulberry anthocyanin structures, which were predicted according to their UV-VIS spectrum. Extracts indicated 2 main pea...

BACKGROUND The biological effects of antioxidant nutrients are mediated in part by activation of antioxidant response elements (AREs) on genes for enzymes involved in endogenous pathways that prevent free radical damage. Traditional approaches for identifying antioxidant molecules in foods, such as total phenolic compound (TP) content or oxygen radical absorption capacity (ORAC), do not measure...

Backgrounds: Oxytocin is nowadays used to increase the agricultural products besides its use during milking of cattle leading contamination produce and milk with oxytocin. Monitoring accurate oxytocin contaminations from foodstuffs sometimes required maintain quality standard. The commonly assays in this study were interfered by food matrix. There a need develop an confirmed method for monitori...