Full Text Journal Articles by
Author Tony Z Jin

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Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in juices by pulsed electric fields: The role of the energy density

Gabriella Mendes-Oliveira, Tony Z Jin, Osvaldo H Campanella,

This study groups together pulse electric field variables such as electric field intensity, pulse repetition rate, treatment time, and electrical conductivity of food in a single integrated energy density parameter and correlate it with the inactivation rate of Escherichia coli O157:H7 and Salmonella Typhimurium. A continuous bench scale PEF system ... Read more >>

(Journal of food engineering.)
[2020, 282:Not Available]

Cited: 0 times

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Microbial inactivation and quality improvement of tomatoes treated by package film with allyl isothiocyanate vapour

Haiyan Gao, Hangjun Chen, Xiangjun Fang, Tony Z Jin, Yanhong Qin, Weijie Wu,

In‐package sanitisation was developed using polylactic acid (PLA) films with allyl isothiocyanate (AIT) vapour. Tomatoes were artificially inoculated with Escherichia coli, Geotrichum candidum and Fusarium oxysporum and stored in clamshell boxes with the film fixed to the underside of the lid. The changes in bacterial and fungal populations and the ... Read more >>

(International journal of food science & technology.)
[2018, 53(8):1983-1991]

Cited: 0 times

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Inactivation of Escherichia coli O157:H7 and Salmonella and Native Microbiota on Fresh Strawberries by Antimicrobial Washing and Coating.

Mingming Guo, Tony Z Jin, Joshua B Gurtler, Xuetong Fan, Madhav P Yadav,

Antimicrobial washing (AW), antimicrobial coating (AC), and a combination of washing followed by coating (AW+AC) were evaluated for their ability to inactivate artificially inoculated foodborne pathogens and native microbiota on strawberries stored at 4°C. Strawberries were inoculated with a six-strain composite of Escherichia coli O157:H7 and Salmonella; treated by AW, ... Read more >>

J. Food Prot. (Journal of food protection)
[2018, 81(8):1227-1235]

Cited: 1 time

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In-package atmospheric cold plasma treatment of bulk grape tomatoes for microbiological safety and preservation.

Sea C Min, Si Hyeon Roh, Brendan A Niemira, Glenn Boyd, Joseph E Sites, Xuetong Fan, Kimberly Sokorai, Tony Z Jin,

Effects of dielectric barrier discharge atmospheric cold plasma (DACP) treatment on the inactivation of Salmonella and the storability of grape tomato were investigated. Grape tomatoes, with or without inoculation with Salmonella, were packaged in a polyethylene terephthalate (PET) commercial clamshell container and cold plasma-treated at 35 kV at 1.1 A for ... Read more >>

Food Res Int (Food research international (Ottawa, Ont.))
[2018, 108:378-386]

Cited: 1 time

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Antimicrobial edible coatings and films from micro-emulsions and their food applications.

Mingming Guo, Madhav P Yadav, Tony Z Jin,

This study focused on the use of antimicrobial edible coatings and films from micro-emulsions to reduce populations of foodborne pathogens in foods. Corn-Bio-fiber gum (C-BFG) was used as an emulsifier with chitosan. Allyl isothiocyanate (AIT) and lauric arginate ester (LAE) served as antimicrobials. Micro-emulsions were obtained from a solution consisting ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2017, 263:9-16]

Cited: 6 times

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Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments.

Yuanshan Yu, Tony Z Jin, Xuetong Fan, Jijun Wu,

Fresh blueberries were pretreated by pulsed electric fields (PEF) or thermal pretreatment and then were subject to osmotic dehydration. The changes in contents of anthocyanins, predominantly phenolic acids and flavonols, total phenolics, polyphenol oxidase (PPO) activity and antioxidant activity in the blueberry samples during pretreatment and osmotic dehydration were investigated. ... Read more >>

Food Chem (Food chemistry)
[2018, 239:1219-1225]

Cited: 0 times

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Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries

Tony Z Jin, Joshua B. Gurtler, Yuanshan Yu,

Whole fresh blueberries were treated using a parallel pulsed electric field (PEF) treatment chamber and a sanitizer solution (60 ppm peracetic acid [PAA]) as PEF treatment medium with square wave bipolar pulses at 2 kV/cm electric field strength, 1μs pulse width, and 100 pulses per second for 2, 4, and ... Read more >>

(Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire)
[2017, 77:517-524]

Cited: 1 time

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Effect of alternatives to chlorine washing for sanitizing fresh coriander.

Haiyan Gao, Xiangjun Fang, Yunlong Li, Hangjun Chen, Qi Fa Zhao, Tony Z Jin,

Fresh coriander leaves are highly perishable in nature and their sensory quality and nutritional value decreases without proper processing or preservation. In the present study, three aqueous solutions of sodium hypochlorite (SH, 100 mg/L), chlorine dioxide (CD, 10 mg/L), and sodium butyl p-hydroxybenzoate (SBPH, 12 mg/L), and tap water, were used to treat ... Read more >>

(Journal of food science and technology)
[2017, 54(1):260-266]

Cited: 0 times

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Microbial Reduction and Sensory Quality Preservation of Fresh Ginseng Roots Using Nonthermal Processing and Antimicrobial Packaging

Tony Z Jin, Brendan A. Niemira, Liyang Cheng, Mingyang Huang,

Multiple nonthermal intervention treatments and packaging, alone or in combinations, were used to extend the shelf life of fresh ginseng roots. Fresh ginseng roots were treated by gamma irradiation, ultraviolet light, antimicrobial coatings, sanitizer washing and packaged in vacuumed pouches or regular PET boxes. Treated roots were stored at 4C ... Read more >>

(Journal of food processing and preservation.)
[2017, 41(1):p. .]

Cited: 0 times

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Effect of modified atmosphere packaging on microbial growth, quality and enzymatic defence of sanitiser washed fresh coriander

Xiangjun Fang, Hangjun Chen, Haiyan Gao, Tony Z Jin, Yunlong Li, Peicheng Mao, Hailong Yang,

Fresh coriander samples were washed in an aqueous chlorine dioxide solution and stored in modified atmosphere packaging (MAP) with air (T0), 4%O2 + 3%CO2 + 93%N2 (T1); 10%O2 + 3%CO2 + 87%N2 (T2); 15%O2 + 3%CO2 + 82%N2 (T3); 20%O2 + 3%CO2 + 77%N2 (T4) at 4 °C for 14 ... Read more >>

(International journal of food science & technology.)
[2016, 51(12):2654-2662]

Cited: 0 times

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Salmonella isolated from ready-to-eat pasteurized liquid egg products: Thermal resistance, biochemical profile, and fatty acid analysis.

Joshua B Gurtler, Arthur Hinton, Rebecca B Bailey, William C Cray, Richard J Meinersmann, Takiyah A Ball, Tony Z Jin,

The Egg Products Inspection Act of 1970 requires that egg products in the U.S. must be pasteurized prior to release into commerce. The USDA Food Safety and Inspection Service (FSIS) is responsible for regulating egg products. Salmonellae are infrequently isolated from pasteurized egg products by food manufacturers or the FSIS ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2015, 206:109-117]

Cited: 3 times

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Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage.

Luxin Wang, Liang Zhao, Jing Yuan, Tony Z Jin,

The antilisterial efficacy of novel coating solutions made with organic acids, lauric arginate ester, and chitosan was evaluated in a three-stage study on inoculated roast beef for the first time. Ready-to-eat roast beef was specially ordered from the manufacturer. The meat surface was inoculated with five-strain Listeria monocytogenes cocktail inoculums ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2015, 211:66-72]

Cited: 1 time

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Antimicrobial property and microstructure of micro-emulsion edible composite films against Listeria.

Mingming Guo, Tony Z Jin, Madhav P Yadav, Ruijin Yang,

Edible antimicrobial composite films from micro-emulsions containing all natural compounds were developed and their antimicrobial properties and microstructures were investigated. Chitosan, allyl isothiocyanate (AIT), barley straw arabinoxylan (BSAX), and organic acids (acetic, lactic and levulinic acids) were used as film-forming agent, antimicrobial agent, emulsifier, and solvent, respectively. Micro-emulsions were obtained ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2015, 208:58-64]

Cited: 5 times

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Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing

Tony Z Jin, Howard Q. Zhang, Mingming Guo,

Pulsed electric field (PEF) processing of juice has been intensively studied with benchtop scale experiments. However, there is still limited information regarding critical factors to be considered for PEF efficacy in microbial reduction with PEF processing during pilot or commercial scale production of juice. In the present study, continuous benchtop ... Read more >>

(Journal of food engineering.)
[2015, 146:72-80]

Cited: 4 times

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Combination of pulsed electric field processing and antimicrobial bottle for extending microbiological shelf-life of pomegranate juice

Tony Z Jin, Mingming Guo, Ruijin Yang,

Pomegranate juice was processed using bench top (7.2L/h flow rate, 35kV/cm field strength, 72μs total treatment time) and pilot scale (100L/h flow rate, 35kV/cm field strength, 281μs total treatment time) continuous pulsed electric field (PEF) processing systems. The treated juice was packaged in PET bottles or PET bottles coated with ... Read more >>

(Innovative food science & emerging technologies.)
[2014, 26:153-158]

Cited: 1 time

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Reduction of an E. coli O157:H7 and Salmonella composite on fresh strawberries by varying antimicrobial washes and vacuum perfusion.

Joshua B Gurtler, Rebecca B Bailey, Tony Z Jin, Xuetong Fan,

A 2011 outbreak of hemorrhagic colitis, which resulted in the death of two individuals, was associated with contaminated strawberries. A study was conducted to identify antimicrobial washes effective at reducing E. coli O157:H7 and Salmonella enterica from the surface of fresh whole strawberries during two-minute immersion washes. Twenty-seven antimicrobial treatments ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2014, 189:113-118]

Cited: 2 times

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Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes.

Juan Yun, Xuetong Fan, Xihong Li, Tony Z Jin, Xiaoyu Jia, James P Mattheis,

The objective of the present study was to investigate the effectiveness of zein-based coatings in reducing populations of Salmonella enterica serovar Typhimurium and preserving quality of cherry tomatoes. Tomatoes were inoculated with a cocktail of S. Typhimurium LT2 plus three attenuated strains on the smooth skin surface and stem scar ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2015, 193:59-67]

Cited: 6 times

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Effects of antimicrobial coatings and cryogenic freezing on survival and growth of Listeria innocua on frozen ready-to-eat shrimp during thawing.

Mingming Guo, Tony Z Jin, O Joseph Scullen, Christopher H Sommers,

Foodborne pathogens such as Listeria monocytogenes could pose a health risk on frozen ready-to-eat (RTE) shrimp as the pathogen could grow following thawing. In this study, antimicrobial-coating treatments alone, or in combination with cryogenic freezing, were evaluated for their ability to inhibit the growth of Listeria innocua, a surrogate for ... Read more >>

J. Food Sci. (Journal of food science)
[2013, 78(8):M1195-200]

Cited: 7 times

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Development of antimicrobial coatings for improving the microbiological safety and quality of shell eggs.

Tony Z Jin, Joshua B Gurtler, Si-Quan Li,

This study was conducted to develop antimicrobial coatings to decontaminate and prevent cross-contamination of shell eggs. Egg shells were inoculated with nalidixic acid-resistant Salmonella enterica Enteritidis strains OB030832, OB040159, and C405 and treated with antimicrobial coatings. Polylactic acid served as a nonedible polymer, and chitosan served as an edible polymer ... Read more >>

J. Food Prot. (Journal of food protection)
[2013, 76(5):779-785]

Cited: 5 times

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Antimicrobial activity of allyl isothiocyanate used to coat biodegradable composite films as affected by storage and handling conditions.

Weili Li, Linshu Liu, Tony Z Jin,

We evaluated the effects of storage and handling conditions on the antimicrobial activity of biodegradable composite films (polylactic acid and sugar beet pulp) coated with allyl isothiocyanate (AIT). Polylactic acid and chitosan were incorporated with AIT and used to coat one side of the film. The films were subjected ... Read more >>

J. Food Prot. (Journal of food protection)
[2012, 75(12):2234-2237]

Cited: 1 time

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Inactivation of Salmonella enterica on tomato stem scars by antimicrobial solutions and vacuum perfusion.

Joshua B Gurtler, Amanda M Smelser, Brendan A Niemira, Tony Z Jin, Xianghe Yan, David J Geveke,

A study was conducted to identify sanitizing solutions effective at inactivating ca. 5logCFU of Salmonella enterica inoculated onto the stem scar of red round tomatoes during two-minute immersion treatments. Sixty-three antimicrobial combinations were tested. Vacuum perfusion was applied to tomatoes during selected treatments to promote infiltration of sanitizer into porous ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2012, 159(2):84-92]

Cited: 4 times

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Propylparaben sensitizes heat-resistant Salmonella Enteritidis and Salmonella Oranienburg to thermal inactivation in liquid egg albumen.

Joshua B Gurtler, Tony Z Jin,

Propyl p-hydroxybenzoic acid (propylparaben [PRPA]) is a phenolic antioxidant, known to occur in nature and used as a microbiostat in foods, feeds, pharmaceuticals, cosmetics, and medications. The U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) requires that liquid egg white (LEW) be pasteurized at 56.7°C for 3.5 ... Read more >>

J. Food Prot. (Journal of food protection)
[2012, 75(3):443-448]

Cited: 0 times

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Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate.

Wenxuan Chen, Tony Z Jin, Joshua B Gurtler, David J Geveke, Xuetong Fan,

This study investigated the antimicrobial effect of a chitosan coating+allyl isothiocyanate (AIT) and nisin against Salmonella on whole fresh cantaloupes. Cantaloupes were inoculated with a cocktail of three Salmonella strains and treated with chitosan, chitosan+AIT, chitosan+nisin, and chitosan+AIT+nisin coatings. With AIT concentrations increasing from 10 to 60 μl/ml, the antibacterial ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2012, 155(3):165-170]

Cited: 20 times

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Preparation of antimicrobial membranes: coextrusion of poly(lactic acid) and Nisaplin in the presence of Plasticizers.

Linshu Liu, Tony Z Jin, David R Coffin, Kevin B Hicks,

Nisin is a naturally occurring antimicrobial polypeptide and is popularly used in the food and food-packaging industries. Nisin is deactivated at temperatures higher than 120 degrees C and, therefore, cannot be directly incorporated into poly(L-lactic acid) (PLA), a biomass-derived biodegradable polymer, by coextrusion because PLA melts at temperatures around 160 ... Read more >>

J. Agric. Food Chem. (Journal of agricultural and food chemistry)
[2009, 57(18):8392-8398]

Cited: 9 times

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