Publications by authors named "Tianyi Tu"
Dark leafy green vegetables (DLGVs), including kale, chard, and collard greens, have gained increasing attention for their rich nutrient profiles and health benefits, driving the development of derivative products such as dark leafy green vegetable juices (DLGVJs). However, fresh DLGVJs are susceptible to contamination by foodborne pathogens due to inadequate hygiene, improper handling, and cross-contamination. Additionally, temperature abuse during storage and distribution may further compromise their safety.
View Article and Find Full Text PDFOutbreaks and recalls of Listeria monocytogenes associated with commercial mushrooms have been reported in recent years. Unfortunately, knowledge about the survival of L. monocytogenes on different mushrooms remains limited.
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- This study examined the microbial quality and safety of soy- and pea-based meat analogues compared to ground beef, including the initial levels of different bacteria present in each type of meat.
- Results showed that while initial microbial counts were lower in plant-based meats, after 10 days of storage, all meat types had similar total aerobic plate counts, and some spoilage bacteria increased significantly during refrigerated storage.
- The findings revealed that plant-based meat can support the growth of spoilage and pathogenic bacteria, emphasizing the need for better preventive controls to maintain microbial safety in these products.