Food Safety
Nurten Yilmaz
Abstract
Salmonella contamination of shell eggs is a major public health concern worldwide and continues to challenge the poultry industry. Although conventional chemical sanitizers are effective, concerns regarding chemical residues, environmental impact, and consumer demand for clean-label products have accelerated ...
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Salmonella contamination of shell eggs is a major public health concern worldwide and continues to challenge the poultry industry. Although conventional chemical sanitizers are effective, concerns regarding chemical residues, environmental impact, and consumer demand for clean-label products have accelerated interest in plant-derived antimicrobials. This review summarizes recent advances in the application of essential oils and plant extracts for controlling Salmonella on eggshell surfaces. Particular attention is given to the antimicrobial mechanisms of major bioactive compounds, including thymol, carvacrol, eugenol, cinnamaldehyde, and phenolic-rich plant extracts. The review also discusses practical application strategies, including washing, spraying, nanoemulsion-based delivery, and active packaging, highlighting their effectiveness in enhancing antimicrobial stability and prolonging egg shelf life. Finally, current challenges related to formulation standardization, industrial scalability, and regulatory approval are addressed, together with future perspectives for integrating plant-derived antimicrobials into sustainable egg sanitation systems.
Food Packaging
Zohreh Mashak; Manizheh Rezaloo
Abstract
One of the greatest challenges in food industry is the loss of quality of food products during storage, especially perishable foods such as meat and poultry products. Edible films are a potential alternative for maintaining food quality and enhancing shelf life by delaying microbial spoilage. In this ...
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One of the greatest challenges in food industry is the loss of quality of food products during storage, especially perishable foods such as meat and poultry products. Edible films are a potential alternative for maintaining food quality and enhancing shelf life by delaying microbial spoilage. In this study, the combined effect of different concentrations of Cuminum cyminum essential oil (CEO; 0, 0.3, 0.6, and 0.9%) and gelatin-nanochitosan film on chicken meat packaging was investigated during 12 days of refrigerated storage. The results showed that the addition of CEO to the gelatin–nanochitosan significantly influenced the thickness, tensile strength, and elongation at break (p < 0.05). The results indicate that the use of gelatin-nanochitosan films containing 0.6% and 0.9% CEO had a significant inhibitory effect on total bacterial count, coliforms, psychrophilic, and lactic acid bacteria. Based on the results of the application of gelatin-nanochitosan film with 0.6% and 0.9% CEO to chicken fillets, the quality of chicken fillets could be maintained during storage without any adverse sensory effects.
Food Safety
Elahe Divsalar; Hossein Tajik; Rahim Molaei
Abstract
In this research, the white postbiotics (P) powder of Leuconostoc mesenteroides and white zinc carbon dots (Z-CDs) from zinc acetate, which were prepared in our previous studies, were used. Hydroxyl, carbonyl, and carboxyl groups in the P were confirmed by FTIR spectra to affect the functions, ...
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In this research, the white postbiotics (P) powder of Leuconostoc mesenteroides and white zinc carbon dots (Z-CDs) from zinc acetate, which were prepared in our previous studies, were used. Hydroxyl, carbonyl, and carboxyl groups in the P were confirmed by FTIR spectra to affect the functions, antioxidant, and antimicrobial capabilities. Antioxidant activity of P was confirmed based on DPPH (IC50 values, 0.28 mg/mL) and FRAP (total antioxidant capacity, 73.5 nM of Fe2SO4/L) methods. The antimicrobial properties of P solutions at concentrations of 150, 300, and 450 mg/mL were evaluated through the agar well diffusion assay against Escherichia coli, which showed acceptable antimicrobial effects. E. coli was sensitive at 4 °C and 25°C in photodynamic treatments. The effects of P (300 mg/mL), Z-CDs (5 mg/mL), and their combination (Z-CDs-P) as additives in fresh pasta filata cheese were studied by aerosolization method. The results showed that the highest inhibitory effects were observed in P, Z-CDs-P, and Z-CDs420nm-Ps treatments; so that E. coli reached 1 log10 CFU/g on days 18, 14, and 12, respectively. We concluded that the aerosolization method of P and CDs had a novel antibacterial activity and can be used for the packaging of cheese.
