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Foods
Special Issues
Advancing Food Safety through PCR and Modern Detection Techniques
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Advancing Food Safety through PCR and Modern Detection Techniques

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (18 January 2025) | Viewed by 3607

Special Issue Editors

Dr. Bartosz Kruszewski

E-Mail Website
Guest Editor
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: food analysis; food quality; food safety; sensory evaluation; sensory analysis; instrumental analysis; food science and technology; food processing and engineering; chemometric analysis
Dr. Stanisław Kalisz

E-Mail Website
Guest Editor
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: bioactive ingredients of fruits and vegetables; health-promoting properties of juices; nectar and beverages; colour stabilization; antioxidant activity; baby food; freezing; apertization
Dr. Milena Alicja Stachelska

E-Mail Website
Guest Editor Assistant
Faculty of Computer Science and Technology, University of Lomza, Akademicka 14, 18-400 Lomza, Poland
Interests: microbiological quality of food; LAB strains; real-time PCR; next-generation sequencing technique; cheese ripening; instrumental analysis

Special Issue Information

Dear Colleagues,

Food safety is essential to human health and well-being. The globalisation of food trade, a growing world population, climate change, and the discovery of new methods of adulteration have an impact on food safety. Therefore, increasingly sophisticated methods are required for food analysis. Challenges relate to chemical hazards such as the presence of pesticide residues or mycotoxins, or unauthorised substances for use with food. The analysis of thermally induced substances with potential or proven carcinogenic effects also falls within the scope of testing. Pathogenic or saprophytic microorganisms also pose a threat in food. There is a great need for the precise detection and quantification of these in food samples using methods with high specificity.

In view of today's challenges, the aim of this Special Issue is to bring together original research articles as well as reviews on the use of advanced modern instrumental techniques for the detection and quantification of hazards in food. In addition, papers on the detection and identification of specific microbial strains in a variety of food matrices are eagerly welcomed. Of special interest are GC and HPLC techniques coupled to mass spectrometry, spectroscopic techniques such as NMR or FTIR, and molecular biology techniques like PCR and NGS.

Dr. Bartosz Kruszewski
Dr. Stanisław Kalisz
Guest Editors

Dr. Milena Alicja Stachelska
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • food quality
  • hazards in foods
  • chromatography
  • molecular biology
  • real-time PCR
  • strain identification
  • sensory quality
  • chemometric analysis
  • instrumental analysis of food

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

16 pages, 1892 KiB  
Article
Super-Fast Detection of Bacillus cereus by Combining Cellulose Filter Paper-Based DNA Extraction, Multienzyme Isothermal Rapid Amplification, and Lateral Flow Dipstick (MIRA-LFD)
by Shuqiong Yi, Nali Zhou, Yan Ma, Lunzhao Yi and Ying Shang
Foods 2025, 14(3), 454; https://doi.org/10.3390/foods14030454 - 30 Jan 2025
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Abstract
Bacillus cereus is a widespread foodborne pathogen that can cause food poisoning when present in food at certain levels. Ingesting contaminated food may lead to symptoms such as abdominal pain, diarrhea, and, in severe cases, life-threatening conditions. In this study, a simple and [...] Read more.
Bacillus cereus is a widespread foodborne pathogen that can cause food poisoning when present in food at certain levels. Ingesting contaminated food may lead to symptoms such as abdominal pain, diarrhea, and, in severe cases, life-threatening conditions. In this study, a simple and super-fast method for detecting B. cereus was developed, which combines cellulose filter paper-based DNA extraction, multienzyme isothermal rapid amplification (MIRA), and lateral flow dipstick (LFD) technology. Initially, PCR was adopted to evaluate the DNA extraction efficiency of the filter paper, followed by the optimization of the lysis formula and extraction conditions. With the above optimization, DNA that can be used for subsequent nucleic acid amplification can be obtained within 3 min. Then, the isothermal amplification of MIRA–LFD was established and optimized to evaluate the detection specificity and sensitivity. Finally, the developed method was applied to detect B. cereus in cooked rice samples. The results indicated that the entire amplification procedure of MIRA-LFD only takes 15 min at 39 °C. The whole super-fast detection system could be completed in less than 20 min, from DNA extraction to result interpretation, which achieved a detection limit of 12 fg/μL of DNA concentration, corresponding to approximately 115 CFU/mL in actual samples. Full article
(This article belongs to the Special Issue Advancing Food Safety through PCR and Modern Detection Techniques)
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21 pages, 1660 KiB  
Article
Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars
by Natalia Polak, Stanisław Kalisz, Elżbieta Hać-Szymańczuk and Bartosz Kruszewski
Foods 2024, 13(23), 3963; https://doi.org/10.3390/foods13233963 - 8 Dec 2024
Viewed by 1395
Abstract
Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature [...] Read more.
Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature Short Time (HTST) (90 °C/15 s) and Ultra-High Temperature (UHT) (130 °C/5 s) methods to preserve the produced fruit nectar blends (strawberry–blackcurrant and strawberry–chokeberry). For comparison, the nectars were also preserved using conventional pasteurization (90 °C/10 min). Physicochemical, chromatographic, and microbiological determinations were carried out in the tested nectars before and immediately after processing, as well as after 1, 2, 3, 4, and 6 months of refrigerated storage. All methods allowed for the significant inactivation of selected microbial groups. Non-significant changes were observed as a result of HTST and UHT processing in the context of pH, TSS, and titratable acidity. Varied major changes occurred in the content of bioactive components (TPC—decrease or increase by 2–4%, TAC—decrease by 3–20%, vitamin C—decrease by 15–78%), antioxidant activity (decrease or increase by 3–9%), and nephelometric turbidity (decrease or increase by 11–65%). Both nectars showed better quality and nutritional value after the HTST and UHT processes compared to treatment with classic pasteurization. Storage affected the degradation of bioactive compounds, reduced antioxidant activity, increased turbidity, and caused the brightening of samples together with reducing redness and yellowness. Considering the results obtained, it is reasonable to recommend the use of the HTST and UHT methods in industrial conditions for the preservation of liquid fruit and vegetable products such as juices, nectars, and beverages. Full article
(This article belongs to the Special Issue Advancing Food Safety through PCR and Modern Detection Techniques)
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