publications

2025

1. A comparison of machine learning models for predicting Vibrio parahaemolyticus in oysters

   Nodali Ndraha and Hsin-I Hsiao

   Microbial Risk Analysis Volume :100345, 2025

   DOI: 10.1016/j.mran.2025.100345 Bib

   @article{ndraha2025comparison,
     title = {A comparison of machine learning models for predicting <i>Vibrio parahaemolyticus</i> in oysters},
     author = {Ndraha, Nodali and Hsiao, Hsin-I},
     journal = {Microbial Risk Analysis},
     pages = {100345},
     year = {2025},
     publisher = {Elsevier},
     doi = {10.1016/j.mran.2025.100345},
   }

2024

1. Managing the microbiological safety of tilapia from farm to consumer

   Nodali Ndraha, Hung-Yun Lin, Hsin-I Hsiao, and Han-Jia Lin

   Comprehensive Reviews in Food Science and Food Safety Volume 23:e70023, 2024

   DOI: 10.1111/1541-4337.70023 Bib

   @article{ndraha2024managing,
     title = {Managing the microbiological safety of tilapia from farm to consumer},
     author = {Ndraha, Nodali and Lin, Hung-Yun and Hsiao, Hsin-I and Lin, Han-Jia},
     journal = {Comprehensive Reviews in Food Science and Food Safety},
     volume = {23},
     number = {5},
     pages = {e70023},
     year = {2024},
     publisher = {Wiley Online Library},
     doi = {10.1111/1541-4337.70023},
   }

2. Assessment and Validation of Predictive Growth Models for Locally Isolated Salmonella enterica and Listeria monocytogenes in Alfalfa Sprouts at Various Temperatures

   Nodali Ndraha, Chia Hsuan Lin, Goh Ai Ping, Gia Dieu Tran, Li-Ming Su, Chien Li Huang, Cheng-Quan Chen, Shwu-Jene Tsai, and Hsin-I Hsiao

   Journal of Food Safety Volume 44:e13171, 2024

   DOI: 10.1111/jfs.13171 Bib

   @article{ndraha2024assessment,
     title = {Assessment and Validation of Predictive Growth Models for Locally Isolated <i>Salmonella enterica</i> and <i>Listeria monocytogenes</i> in Alfalfa Sprouts at Various Temperatures},
     author = {Ndraha, Nodali and Lin, Chia Hsuan and Ping, Goh Ai and Tran, Gia Dieu and Su, Li-Ming and Huang, Chien Li and Chen, Cheng-Quan and Tsai, Shwu-Jene and Hsiao, Hsin-I},
     journal = {Journal of Food Safety},
     volume = {44},
     number = {5},
     pages = {e13171},
     year = {2024},
     publisher = {Wiley Online Library},
     doi = {10.1111/jfs.13171},
   }

2023

1. The rapid detection of Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus via polymerase chain reaction combined with magnetic beads and capillary electrophoresis

   Nodali Ndraha, Hung-Yun Lin, Shou-Kuan Tsai, Hsin-I Hsiao, and Han-Jia Lin

   Foods Volume 12:3895, Oct 2023

   Abs DOI: 10.3390/foods12213895 Bib

   Food safety concerns regarding foodborne pathogen contamination have gained global attention due to its significant implications. In this study, we developed a detection system utilizing a PCR array combined with an automated magnetic bead-based system and CE technology to enable the detection of three foodborne pathogens, namely Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus. The results showed that our developed method could detect these pathogens at concentrations as low as 7.3 × 101, 6.7 × 102, and 6.9 × 102 cfu/mL, respectively, in the broth samples. In chicken samples, the limit of detection for these pathogens was 3.1 × 104, 3.5 × 103, and 3.9 × 102 cfu/g, respectively. The detection of these pathogens was accomplished without the necessity for sample enrichment, and the entire protocols, from sample preparation to amplicon analysis, were completed in approximately 3.5 h. Regarding the impact of the extraction method on detection capability, our study observed that an automated DNA extraction system based on the magnetic bead method demonstrated a 10-fold improvement or, at the very least, yielded similar results compared to the column-based method. These findings demonstrated that our developed model is effective in detecting low levels of these pathogens in the samples analyzed in this study. The PCR-CE method developed in this study may help monitor food safety in the future. It may also be extended to identify other foodborne pathogens across a wide range of food samples.

   @article{Ndraha2023c,
     author = {Ndraha, Nodali and Lin, Hung-Yun and Tsai, Shou-Kuan and Hsiao, Hsin-I and Lin, Han-Jia},
     doi = {10.3390/foods12213895},
     issn = {2304-8158},
     journal = {Foods},
     keywords = {Listeria monocytogenes,PCR-based method,Salmonella enterica,Staphylococcus aureus,food safety,foodborne detection,nucleic acid amplification},
     month = oct,
     number = {21},
     pages = {3895},
     title = {{The rapid detection of <i>Salmonella enterica</i>, <i>Listeria monocytogenes</i>, and <i>Staphylococcus aureus</i> via polymerase chain reaction combined with magnetic beads and capillary electrophoresis}},
     url = {https://www.mdpi.com/2304-8158/12/21/3895},
     volume = {12},
     year = {2023},
   }

2. Rapid detection methods for foodborne pathogens based on nucleic acid amplification: Recent advances, remaining challenges, and possible opportunities

   Nodali Ndraha, Hung-Yun Lin, Chen-Yow Wang, Hsin-I Hsiao, and Han-Jia Lin

   Food Chemistry: Molecular Sciences Volume 7:100183, Dec 2023

   DOI: 10.1016/j.fochms.2023.100183 Bib

   @article{Ndraha2023b,
     author = {Ndraha, Nodali and Lin, Hung-Yun and Wang, Chen-Yow and Hsiao, Hsin-I and Lin, Han-Jia},
     doi = {10.1016/j.fochms.2023.100183},
     issn = {26665662},
     journal = {Food Chemistry: Molecular Sciences},
     month = dec,
     pages = {100183},
     title = {{Rapid detection methods for foodborne pathogens based on nucleic acid amplification: Recent advances, remaining challenges, and possible opportunities}},
     url = {https://linkinghub.elsevier.com/retrieve/pii/S2666566223000230},
     volume = {7},
     year = {2023},
   }

3. Modeling the risk of Vibrio parahaemolyticus in oysters in Taiwan by considering seasonal variations , time periods , climate change scenarios , and post-harvest interventions

   Nodali Ndraha, Hung-yun Lin, Han-jia Lin, and Hsin-i Hsiao

   Microbial Risk Analysis Volume 25:100275, Dec 2023

   DOI: 10.1016/j.mran.2023.100275 Bib

   @article{Ndraha2023a,
     author = {Ndraha, Nodali and Lin, Hung-yun and Lin, Han-jia and Hsiao, Hsin-i},
     doi = {10.1016/j.mran.2023.100275},
     issn = {2352-3522},
     journal = {Microbial Risk Analysis},
     keywords = {Climate change,Elastic-net,Machine learning,Repres},
     number = {July},
     pages = {100275},
     publisher = {Elsevier B.V.},
     title = {{Modeling the risk of Vibrio parahaemolyticus in oysters in Taiwan by considering seasonal variations , time periods , climate change scenarios , and post-harvest interventions}},
     url = {https://doi.org/10.1016/j.mran.2023.100275},
     volume = {25},
     year = {2023},
   }

2022

1. Vibrio parahaemolyticus in seafood: Recent progress in understanding influential factors at harvest and food-safety intervention approaches

   Nodali Ndraha, Lihan Huang, Vivian CH Wu, and Hsin-I Hsiao

   Current Opinion in Food Science Volume 48:100927, Dec 2022

   DOI: 10.1016/j.cofs.2022.100927 Bib

   @article{Ndraha2022,
     author = {Ndraha, Nodali and Huang, Lihan and Wu, Vivian CH and Hsiao, Hsin-I},
     doi = {10.1016/j.cofs.2022.100927},
     issn = {22147993},
     journal = {Current Opinion in Food Science},
     month = dec,
     pages = {100927},
     title = {{<i>Vibrio parahaemolyticus</i> in seafood: Recent progress in understanding influential factors at harvest and food-safety intervention approaches}},
     url = {https://linkinghub.elsevier.com/retrieve/pii/S2214799322001291},
     volume = {48},
     year = {2022},
   }

2. Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants

   Hong-Ting Victor Lin, Yen-Shu Ting, Nodali Ndraha, Hsin-I Hsiao, and Wen-Chieh Sung

   Polymers Volume 14:1565, Apr 2022

   Abs DOI: 10.3390/polym14081565 Bib

   The objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on acrylamide development in a food model solution containing 0.5% fructose and asparagine after heating for 30 min at 180 °C. All the solutions were investigated for the following characteristics: acrylamide, asparagine, reducing sugar content, color, kinematic viscosity, Maillard reaction products (MRPs), and pH every 10 min. After heating for 10 min, the viscosity of chitosan-containing solutions reduced significantly. The investigational data confirmed that chitosan may have decomposed into lower molecular structures, as demonstrated by the reduced viscosity of the solution at pH < 6 and a decrease in the acrylamide content during 30 min of heating in a fructose–asparagine system. This study also confirms that the formation of ultraviolet-absorbing intermediates and browning intensity of MRPs containing acrylamide prepared by fructose–asparagine was more than those of MRPs prepared by glucose–asparagine solution system. MRPs containing acrylamide resulted from the reaction of asparagine with fructose (ketose) rather than glucose (aldose). Acrylamide formation could be significantly mitigated in the fructose–asparagine–chitosan model system as compared to the fructose–asparagine model system for possible beverage and food application.

   @article{Lin2022,
     author = {Lin, Hong-Ting Victor and Ting, Yen-Shu and Ndraha, Nodali and Hsiao, Hsin-I and Sung, Wen-Chieh},
     doi = {10.3390/polym14081565},
     issn = {2073-4360},
     journal = {Polymers},
     month = apr,
     number = {8},
     pages = {1565},
     title = {{Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants}},
     url = {https://www.mdpi.com/2073-4360/14/8/1565},
     volume = {14},
     year = {2022},
   }

3. A climate-driven model for predicting the level of Vibrio parahaemolyticus in oysters harvested from Taiwanese farms using elastic net regularized regression

   Nodali Ndraha and Hsin-I Hsiao

   Microbial Risk Analysis Volume 21:100201, Aug 2022

   DOI: 10.1016/j.mran.2022.100201 Bib

   @article{Ndraha2022b,
     author = {Ndraha, Nodali and Hsiao, Hsin-I},
     doi = {10.1016/j.mran.2022.100201},
     issn = {23523522},
     journal = {Microbial Risk Analysis},
     keywords = {Climate change,Machine learning,Repre,Time-horizon},
     month = aug,
     number = {November 2021},
     pages = {100201},
     publisher = {Elsevier B.V.},
     title = {{A climate-driven model for predicting the level of <i>Vibrio parahaemolyticus</i> in oysters harvested from Taiwanese farms using elastic net regularized regression}},
     url = {https://doi.org/10.1016/j.mran.2022.100201 https://linkinghub.elsevier.com/retrieve/pii/S2352352222000019},
     volume = {21},
     year = {2022},
   }

4. Predictive models for the growth of Salmonella spp., Listeria spp., and Escherichia coli in lettuce harvested on Taiwanese farms

   Nodali Ndraha, Ai Ping Goh, Gia Dieu Tran, Cheng-quan Chen, and Hsin‐I Hsiao

   Journal of Food Science Volume 87:3599–3610, Aug 2022

   DOI: 10.1111/1750-3841.16236 Bib

   @article{Ndraha2022a,
     author = {Ndraha, Nodali and Goh, Ai Ping and Tran, Gia Dieu and Chen, Cheng-quan and Hsiao, Hsin‐I},
     doi = {10.1111/1750-3841.16236},
     issn = {0022-1147},
     journal = {Journal of Food Science},
     keywords = {and e,coli in lettuce locally,food safety,foodborne pathogen,grown in taiwan,growth of salmonella,lettuce,listeria,models describing the,practical application,predictive model,this study developed predictive,vegetable},
     month = aug,
     number = {8},
     pages = {3599--3610},
     title = {{Predictive models for the growth of <i>Salmonella</i> spp., <i>Listeria</i> spp., and <i>Escherichia coli</i> in lettuce harvested on Taiwanese farms}},
     url = {https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.16236},
     volume = {87},
     year = {2022},
   }

2021

1. Influence of climatic factors on the temporal occurrence and distribution of total and pathogenic Vibrio parahaemolyticus in oyster culture environments in Taiwan

   Nodali Ndraha and Hsin-I Hsiao

   Sep 2021

   Abs DOI: 10.1016/j.fm.2021.103765 Bib

   This study evaluated the occurrence and distribution of total and pathogenic V. parahaemolyticus in oyster culture environments in Taiwan. V. parahaemolyticus levels in oysters, seawater, and sediment were quantified using the most probable number (MPN) method combined with a qualitative polymerase chain reaction (PCR). Total V. parahaemolyticus was determined based on the presence or absence of tlh gene, whereas pathogenic V. parahaemolyticus was determined based on the detection of tdh and/or trh gene. The results showed that: 1) V. parahaemolyticus was detected in 93% of the collected samples, 2) the mean concentrations of total V. parahaemolyticus in oysters, seawater, and sediment were 4.1 log MPN/g, 2.1 log MPN/mL, and 4.2 log MPN/ g, respectively, and 3) variations in the abundance of V. parahaemolyticus was significantly associated with sea surface temperature (SST). Findings in this study could be used to improve the accuracy of the risk assessment model for V. parahaemolyticus in oysters in Taiwan.

   @article{WOS:000641583300003,
     address = {24-28 OVAL RD, LONDON NW1 7DX, ENGLAND},
     author = {Ndraha, Nodali and Hsiao, Hsin-I},
     doi = {10.1016/j.fm.2021.103765},
     issn = {07400020},
     journal = {Food Microbiology},
     keywords = {Climatological factor,Food safe,Food safety,Monitoring,Predictive model,Sea surface temperature},
     month = sep,
     pages = {103765},
     pmid = {33875201},
     publisher = {ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD},
     title = {{Influence of climatic factors on the temporal occurrence and distribution of total and pathogenic <i>Vibrio parahaemolyticus</i> in oyster culture environments in Taiwan}},
     type = {Article},
     url = {https://linkinghub.elsevier.com/retrieve/pii/S0740002021000307},
     volume = {98},
     year = {2021},
   }

2. Predictive models for the effect of environmental factors on the abundance of Vibrio parahaemolyticus in oyster farms in Taiwan using extreme gradient boosting

   Nodali Ndraha, Hsin-I I. Hsiao, Yi-Zeng Zeng Hsieh, and Abani K. Pradhan

   Food Control Volume 130:108353, Dec 2021

   Abs DOI: 10.1016/j.foodcont.2021.108353 Bib

   This study sought to investigate the effects of environmental parameters on the variation of V. parahaemolyticus in the oyster culture environment in Taiwan. Environmental factors were used to develop predictive models for V. parahaemolyticus concentration in oysters, seawater, and sediment by employing the extreme gradient boosting (XGB) machine learning algorithms. The results showed that XGB capable of predicting the concentration of V. parahaemolyticus in the oysters and seawater, but not for sediment. The relative importance variable analysis showed that V. parahaemolyticus concentration in oysters, seawater, and sediment was dominantly influenced by the variation of sea surface temperature (SST). Increasing wind speed within two days before sampling collection could decrease the number of V. parahaemolyticus in oysters and seawater. The population of V. parahaemolyticus in any type of sample was influenced by the acidity (pH) of seawater. However, the salinity only influenced the concentration of this pathogen in the oysters and sediment, but not in seawater. Thus, monitoring and recording these factors would be useful to predict the level of V. parahaemolyticus in the oyster farms in Taiwan. Findings in this study may be useful in managing the safety of oysters at the farm stage and thus allow the prevention of V. parahaemolyticus infections from eating oysters.

   @article{Ndraha2021a,
     author = {Ndraha, Nodali and Hsiao, Hsin-I I. and Hsieh, Yi-Zeng Zeng and Pradhan, Abani K.},
     doi = {10.1016/j.foodcont.2021.108353},
     issn = {09567135},
     journal = {Food Control},
     keywords = {Food safety,Machine learning,Oysters,Precipitation,Sea surface temperature,Wind speed},
     month = dec,
     pages = {108353},
     publisher = {Elsevier Ltd},
     title = {{Predictive models for the effect of environmental factors on the abundance of <i>Vibrio parahaemolyticus</i> in oyster farms in Taiwan using extreme gradient boosting}},
     url = {https://linkinghub.elsevier.com/retrieve/pii/S0956713521004916 https://www.sciencedirect.com/science/article/pii/S0956713521004916},
     volume = {130},
     year = {2021},
   }

2020

1. Challenges with food waste management in the food cold chains

   Nodali Ndraha, Jelena Vlajic, Ching-Cheng Chang, and Hsin-I Hsiao

   In Food Industry Wastes, Dec 2020

   Abs DOI: 10.1016/B978-0-12-817121-9.00022-X Bib

   Temperature is considered as the most important factor affecting the quality of foods. Improper temperature control and settings in the food cold chain can accelerate the deterioration of food quality, which can leverage the generation of food losses and food waste. Review of literature in this chapter showed that there is a high rate of temperature abuse in the food cold chain, which can be caused by many factors such as inadequate performance of equipment, improper handling, and poorly implemented food safety or food logistics practices. The improvement of cold chain performance, data transparency, real-time temperature monitoring, and reporting is now enabled thanks to technological advancements. However, such technologies have not been massively adopted, adapted, and implemented. In addition, there is also an urgent need for adequate legal requirements and guidelines to govern the time-temperature management in the cold food chain with consideration of the monitoring and measurement of cost, energy use, economic risk, social impact, environmental issues, and sustainability.

   @incollection{Ndraha2020a,
     author = {Ndraha, Nodali and Vlajic, Jelena and Chang, Ching-Cheng and Hsiao, Hsin-I},
     booktitle = {Food Industry Wastes},
     doi = {10.1016/B978-0-12-817121-9.00022-X},
     keywords = {Cold chain guidelines,Cold storage,Food loss,Food quality,Food supply chain,Food waste,Refrigerated vehicles,Temperature abuses},
     pages = {467--483},
     publisher = {Elsevier},
     title = {{Challenges with food waste management in the food cold chains}},
     url = {https://linkinghub.elsevier.com/retrieve/pii/B978012817121900022X},
     year = {2020},
   }

2. Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

   Nodali Ndraha, Hin-Chung Chung Wong, and Hsin-I Hsiao

   Comprehensive Reviews in Food Science and Food Safety Volume 19:1187–1217, May 2020

   Abs DOI: 10.1111/1541-4337.12557 Bib

   Vibrio parahaemolyticus is a Gram-negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects ofclimate changewere discussed. In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information rele- vant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from pri- mary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many interven- tion strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regula- tion and/or guidelines governing the safety ofoyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption.

   @article{Ndraha2020,
     author = {Ndraha, Nodali and Wong, Hin-Chung Chung and Hsiao, Hsin-I},
     doi = {10.1111/1541-4337.12557},
     issn = {1541-4337},
     journal = {Comprehensive Reviews in Food Science and Food Safety},
     keywords = {Vibrio parahaemolyticus,climate change,food poisoning,oyster,risk,vibrio parahaemolyticus},
     month = may,
     number = {3},
     pages = {1187--1217},
     pmid = {33331689},
     publisher = {Pharmacotherapy Publications Inc.},
     title = {{Managing the risk of <i>Vibrio parahaemolyticus</i> infections associated with oyster consumption: A review}},
     url = {https://onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12557},
     volume = {19},
     year = {2020},
   }

2019

1. The risk assessment of Vibrio parahaemolyticus in raw oysters in Taiwan under the seasonal variations, time horizons, and climate scenarios

   Nodali Ndraha and Hsin-I I. Hsiao

   Aug 2019

   Abs DOI: 10.1016/j.foodcont.2019.03.020 Bib

   While seafood is consumed worldwide, eating raw seafood is more popular in Asian countries. Consuming seafood promotes many health benefits, but is not risk free because it can be contaminated with foodborne pathogens, which can result in disease outbreaks. In this study, we performed the risk assessment of Vibrio parahaemolyticus in raw oysters in Taiwan under the seasonal variations, time horizons, and climate scenarios. Sixty-four scenarios with 100,000 iterations were performed with Monte Carlo simulation. The results showed the estimated risk of eating oysters under the baseline to be 2.2 x 10(-5), 4.5 x 10(-5), 9.4 x 10(-5), and 6.2 x 10(-5) per serving in winter, spring, summer, and fall, respectively. The risk in that baseline in this study was found to be intensified by 23%, 35%, 37%, and 65% by RCP2.6, RCP4.5, RCP6.0, and RCP8.5, respectively, and it was intensified to 0.18, 0.38, and 0.64 times in 2016-2035, 2046-2065, and 2081-2100, respectively. Mitigation strategies simulated in this study show that the risk in that baseline could be reduced by 64-87%, 52-67%, and 47-63% with immediate refrigeration, depuration, and freezing treatment, respectively, and could be reduced by up to 100% by mild thermal treatment, thermal shock and irradiation. Reducing and or controlling the risk of raw oysters will prevent foodborne outbreaks from occurring. Therefore, the findings obtained from this study may help the food safety authority and food managers in food industry in their decision-making process.

   @article{ISI:000467511700024,
     address = {THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND},
     author = {Ndraha, Nodali and Hsiao, Hsin-I I.},
     doi = {10.1016/j.foodcont.2019.03.020},
     issn = {09567135},
     journal = {Food Control},
     keywords = {Climate change,Food safety,Foodborne,Raw oyster,Risk mitigation,Seaf,Seafood safety},
     month = aug,
     pages = {188--196},
     publisher = {ELSEVIER SCI LTD},
     title = {{The risk assessment of <i>Vibrio parahaemolyticus</i> in raw oysters in Taiwan under the seasonal variations, time horizons, and climate scenarios}},
     type = {Article},
     url = {https://linkinghub.elsevier.com/retrieve/pii/S0956713519301197},
     volume = {102},
     year = {2019},
   }

2. Development of Predictive Model for the Remaining Shelf-life of Tilapia Fillet under Variable Temperature Conditions

   Gia-dieu Tran, Nodali Ndraha, and Hsin-i Hsiao

   Journal of the Fisheries Society of Taiwan Volume 46:19–30, Aug 2019

   Abs DOI: 10.29822/JFST.201903_46(1).0002 Bib

   This study aims to investigate the effect of variable storage conditions on the remaining shelf-life of frozen tilapia. In order to achieve this purpose, analyses such as microbiological, physical and biochemical indicators were used to test on the quality of tilapia stored at 10°C, 15°C, 20°C and 25°C, respectively. The results indicated that microbiological predictors increased with the time and temperature due to the biochemical reactions. According to the physical and biochemical indicators, the acidity of the tilapia flesh was associated with the storage time. Through the consistent analyses on of these stated factors, the deterioration rate of tilapia under different storage temperatures was then interpreted in order to estimate the product’s shelf-life. By using the shelf-life prediction formula, the results indicated that the tilapia was be able to store at 10°C, 15°C, 20°C and 25°C for 120 h (5 days), 60 h (about 2 to 3 days), 30 h (about 1 to 2 days) and 24 h (1 day), respectively. Based on the indicators mentioned above, the values of deterioration rate and activation energy obtained in this study were 0.0197/h and 132.9 kJ/mol, respectively, these could be used to predict the remaining shelf-life of fish product which was exposed to fluctuated temperature condition. Assuming fish fillet first experienced variable temperature condition, the predicted remaining shelf-life would be 29 months under-18°C storage.

   @article{Tran2019,
     author = {Tran, Gia-dieu and Ndraha, Nodali and Hsiao, Hsin-i},
     doi = {10.29822/JFST.201903_46(1).0002},
     journal = {Journal of the Fisheries Society of Taiwan},
     keywords = {remaining shelf-life,tilapia,variable temperature},
     number = {1},
     pages = {19--30},
     title = {{Development of Predictive Model for the Remaining Shelf-life of Tilapia Fillet under Variable Temperature Conditions}},
     volume = {46},
     year = {2019},
   }

3. Exposure assessment and sensitivity analysis for chilled shrimp during distribution: A case study of home delivery services in Taiwan

   Nodali Ndraha and Hsin-I I. Hsiao

   Apr 2019

   Abs DOI: 10.1111/1750-3841.14498 Bib

   In this study, we evaluated the temperature requirements for home delivery in Taiwan by considering food safety risks of chilled shrimp that may be contaminated with Vibrio parahaemolyticus. Pathogenic V. parahaemolyticus was chosen because it was the main cause of foodborne outbreaks originating from contaminated seafood in Taiwan. The risk of becoming ill due to consumption of raw shrimp was estimated to be 7.3 x 10(-3) per serving, estimated based on the real-time temperature profile. Lowering the maximum temperature to 7 degrees C during transit and cooking shrimps at 100 degrees C for 5 min could reduce the risk by more than 94%. These interventions, therefore, were suggested to be used as an integral part of temperature management control in the home delivery cold chain. These findings can help food authorities to institute temperature management policies and regulations to prevent broken cold chains and reduce food safety risks. Practical Application This research may be applicable to home delivery services that deliver low-temperature food products, such as seafood products.

   @article{Ndraha2019a,
     address = {111 RIVER ST, HOBOKEN 07030-5774, NJ USA},
     author = {Ndraha, Nodali and Hsiao, Hsin-I I.},
     doi = {10.1111/1750-3841.14498},
     issn = {0022-1147},
     journal = {Journal of Food Science},
     keywords = {chilled food,food safety,microbial risk assessme,microbial risk assessment,sensitive analysis,transit},
     language = {eng},
     month = apr,
     number = {4},
     pages = {859--870},
     pmid = {30912864},
     publisher = {WILEY},
     title = {{Exposure assessment and sensitivity analysis for chilled shrimp during distribution: A case study of home delivery services in Taiwan}},
     type = {Article},
     url = {https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.14498},
     volume = {84},
     year = {2019},
   }

4. Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan

   Nodali Ndraha, Wen-Chieh Chieh Sung, and Hsin-I. I. Hsiao

   Journal of Food Engineering Volume 242:21–30, Feb 2019

   Abs DOI: 10.1016/j.jfoodeng.2018.08.010 Bib

   Increasing demand for chilled and frozen temperature food products led to the growth of home delivery cold chain services. This service is becoming popular because of its convenience and affordability. However, home delivery cold chains could face difficulties, especially in temperature control during the delivery of packages, such as too frequent door opening and closing, which can raise considerable food quality and food safety issues. In this study, we evaluated the temperature situation during transportation by four major home delivery service providers in Taiwan. Automatic temperature data loggers were used to record the temperature profile during transportation. The obtained data were then simulated with various scenarios to estimate the remaining shelf life and food loss probability by using the Monte Carlo algorithm with 10,000 iterations. The results showed that abusive temperature in real conditions could reduce the remaining shelf life of frozen shrimp by more than 70%. Lowering the maximum temperature to 15 °C or even to 7 °C had almost no impact on preserving the shelf life or reducing the quality of frozen shrimp. Among the developed scenarios, better preservation of remaining shelf life could be obtained by narrowing the fluctuation to −18 ± 3 °C. This scenario is recommended as an integral part of temperature management control in the home delivery cold chain, particularly in frozen food. These findings may help the food managers in the food cold chain industry to preserve the quality of low-temperature food product. Additionally, this study may be applied to manage the temperature in home delivery cold chain in other country with a similar condition.

   @article{Ndraha2018a,
     author = {Ndraha, Nodali and Sung, Wen-Chieh Chieh and Hsiao, Hsin-I. I.},
     doi = {10.1016/j.jfoodeng.2018.08.010},
     issn = {02608774},
     journal = {Journal of Food Engineering},
     keywords = {Cold chain,Shelf life,Temperature fluctuation},
     month = feb,
     pages = {21--30},
     publisher = {Elsevier Ltd},
     title = {{Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan}},
     url = {https://www.sciencedirect.com/science/article/pii/S0260877418303418 https://linkinghub.elsevier.com/retrieve/pii/S0260877418303418},
     volume = {242},
     year = {2019},
   }

2018

1. Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations

   Nodali Ndraha, Hsin-I. I. Hsiao, Jelena Vlajic, Ming-Feng Feng Yang, and Hong-Ting Victor Ting Victor Lin

   Food Control Volume 89:12–21, Jul 2018

   Abs DOI: 10.1016/j.foodcont.2018.01.027 Bib

   \textcopyright 2018 Elsevier Ltd The management of food cold chains is receiving more and more attention, both in practice and in the scientific literature. In this paper, we review temperature abuse in food cold chains that operate in different countries, as well as cold chain solutions focused on food quality and safety. Our key findings are: 1) temperature management in chilled food products was the main focus of research, the most investigated food categories were meat, dairy, fish, fruit, and vegetable products; 2) most temperature abuse reported is in the cold chains of developed countries, whereas much less is known about the situation in developing countries; 3) recent technology applied in temperature monitoring provides a significant contribution to food cold chain, but, further investigation of its application is necessary to generate appropriate data; and 4) food waste may be reduced with a better temperature management in food cold chains. Additionally, we also investigated a new possibility for future research in food cold chains.

   @article{Ndraha2018,
     author = {Ndraha, Nodali and Hsiao, Hsin-I. I. and Vlajic, Jelena and Yang, Ming-Feng Feng and Lin, Hong-Ting Victor Ting Victor},
     doi = {10.1016/j.foodcont.2018.01.027},
     issn = {09567135},
     journal = {Food Control},
     keywords = {Food quality,Food safety,Food waste,Perishable products,Temperature abuses},
     month = jul,
     pages = {12--21},
     publisher = {Elsevier Ltd},
     title = {{Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations}},
     url = {http://linkinghub.elsevier.com/retrieve/pii/S0956713518300331 https://linkinghub.elsevier.com/retrieve/pii/S0956713518300331},
     volume = {89},
     year = {2018},
   }

2017

1. Comparative study of imported food control systems of Taiwan, Japan, the United States, and the European Union

   Nodali Ndraha, Hsin-I Hsiao, and Wayne Chung Chih Wang

   Food Control Volume 78:331–341, Aug 2017

   Abs DOI: 10.1016/j.foodcont.2017.02.051 Bib

   \textcopyright 2017 Elsevier Ltd The growth of the global food trade has increased significantly over the last two decades. The purpose of this review paper is to compare imported food safety controls in Taiwan, Japan, the United States, and the European Union. Our key findings are: 1) imported food of animal and non-animal origin is by separate, competent authorities in Taiwan, Japan, and the US, whereas it is controlled by a single authority in the EU, 2) foreign facilities require registration in the US and Japan, 3) importing high-risk food in the EU, Taiwan and Japan requires the competent authority to inspect the food chain process and facilities in the third country, whereas a US FDA’s accredited third party auditor can do so in the US, 4) an advanced developed support systems for enabling the effectiveness and efficiency of imported food control can only be found in the EU and US. These findings may help the competent authorities responsible for imported food safety in Taiwan and the other countries to develop and enhance their own systems, not only to meet the international standards but importantly for the sake of public health protection.

   @article{Ndraha2017a,
     author = {Ndraha, Nodali and Hsiao, Hsin-I and {Chih Wang}, Wayne Chung},
     doi = {10.1016/j.foodcont.2017.02.051},
     issn = {09567135},
     journal = {Food Control},
     keywords = {Food safety,Food safety management,Imported food,Legislation,Public health},
     month = aug,
     pages = {331--341},
     publisher = {Elsevier Ltd},
     title = {{Comparative study of imported food control systems of Taiwan, Japan, the United States, and the European Union}},
     url = {http://linkinghub.elsevier.com/retrieve/pii/S095671351730097X https://linkinghub.elsevier.com/retrieve/pii/S095671351730097X},
     volume = {78},
     year = {2017},
   }

2. Fish Quality Evaluation Using Quality Index Method (QIM), Correlating with Physical, Chemical and Bacteriological Changes During the Ice-Storage Period: A Review

   Nodali Ndraha

   In Proceeding of the 1st International Conference on Tropical Agriculture, Aug 2017

   Abs DOI: 10.1007/978-3-319-60363-6_18 Bib

   Fish is consumed worldwide due to its nutritional value and health benefit. However, fish is a perishable product and it easy to decay and its freshness degrades. The aims of this report are to review the current status of fish quality using Quality Index Method (QIM), correlating with physical, chemical and bacteriological changes that occurred during the storage period. This report concluded four findings. First, the quality of fish gradually deteriorated with time during storage. Second, the quality parameters could be deteriorated quickly or slowly, depending on microbiological and chemical activities. Third, microbiology activities on fish during storage could be an indicator of shelf life and highly affected the fish quality. Forth, the chemical activities, such as pH, TVB-N, and TBARs has occurred on fish during storage, these change could be indicators for microbiology and chemical activity. The combination of microbiological, physicochemical, and sensory analysis will provide a more concise and relevant results to assess the fish quality. In relation to the shelf-life, it is necessary to ensure the total count of bacterial in fishes bellow the limit according to the food safety legislation.

   @incollection{Ndraha2017,
     address = {Cham},
     author = {Ndraha, Nodali},
     booktitle = {Proceeding of the 1st International Conference on Tropical Agriculture},
     doi = {10.1007/978-3-319-60363-6_18},
     editor = {Isnansetyo, Alim and Nuringtyas, Tri Rini},
     isbn = {978-3-319-60363-6},
     pages = {185--196},
     publisher = {Springer International Publishing},
     title = {{Fish Quality Evaluation Using Quality Index Method (QIM), Correlating with Physical, Chemical and Bacteriological Changes During the Ice-Storage Period: A Review}},
     url = {https://doi.org/10.1007/978-3-319-60363-6_18 http://link.springer.com/10.1007/978-3-319-60363-6_18},
     year = {2017},
   }