The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage
Food Microbiol. 2021 Dec;100:103832. doi: 10.1016/j.fm.2021.103832. Epub 2021 Jun 2.ABSTRACTClostridium sporogenes has been widely used as a surrogate for proteolytic C. botulinum for validating thermal processes in low-acid cans. To limit the intensity of heat treatments, industrials must use other ways of control as an association of acidic and saline environment after a low heat treatment. The probability of growth of pH (7-4.4), sodium chloride concentration (0-11%) and heat treatment (80°C-10 min; 100°C-1.5 min and 5.2 min) were studied on C. sporogenes PA 3679 spores and vegetative cells. Vegetative cells or ...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Emmanuelle Boix Olivier Couvert St éphane André Louis Coroller Source Type: research

Thermal inactivation of Salmonella during hard and soft cookies baking process
This study validated a simulated commercial baking processes for hard and soft cookies to control Salmonella, and determined D- and z-values of 7-serotype Salmonella (Newport, Senftenberg, Tennessee, Typhimurium, and three isolates from dry pet food) cocktail in cookie doughs. Cookie doughs were prepared using flour mist-inoculated with the Salmonella cocktail. Hard and soft cookies were baked at 185 °C for 16 min and 165.6 °C for 22 min, respectively, followed by 30 min of ambient air cooling. D-values of the cocktail in cookie doughs were determined using thermal-death-time disks. Studies were designed as randomi...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Lakshmikantha H Channaiah Minto Michael Jennifer C Acuff Randall K Phebus Harshavardhan Thippareddi George Milliken Source Type: research

Modeling the survival of Salmonella on whole cucumbers as a function of temperature and relative humidity
This study developed mathematical models to predict the survival of four-strain cocktail of Salmonella on whole cucumbers at different temperature and relative humidity (RH) conditions. The strains were Salmonella Newport H1275 and Stanley H0558 (sprout outbreaks), Montevideo G4639 (tomato outbreak), and Saintpaul 02-517-1 (cantaloupe outbreak). Inoculated cucumbers were placed in desiccators containing saturated salt solution to create controlled RH environments (~15, 50, 100% RH) at 7, 14, and 21 °C, and enumerated at time intervals ranging from 0 to 240 h. Predictive models were developed using Baranyi and Roberts e...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Jiin Jung Donald W Schaffner Source Type: research

Low-energy X-ray inactivation of Listeria monocytogenes in mono-/co-culture biofilms with Pseudomonas fluorescens on food contact surfaces
This study assessed the inactivation kinetics of 150 keV low-energy X-ray on mono-/co-culture biofilms of Listeria monocytogenes and Pseudomonas fluorescens on three different food-contact-surfaces (polyethylene, acrylic, and stainless steel). The results indicated that the level of biofilm formation of mono-/co-cultures of L. monocytogenes and P. fluorescens was the highest on acrylic. The mono-culture L. monocytogenes biofilm cells exhibited higher resistance to the low-energy X-rays than the corresponding mono-culture P. fluorescens biofilm cells, regardless of surface types. Furthermore, co-culture had enhanced the res...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Hongfei Zhang Xinyi Pang Hon Luen Seck Weibiao Zhou Source Type: research

Corrigendum to "Development and optimization of a loop-mediated isothermal amplification (LAMP) assay for the species-specific detection of Penicillium expansum" [Food Microbiol. 95 (2021) 103681]
Food Microbiol. 2021 Dec;100:103842. doi: 10.1016/j.fm.2021.103842. Epub 2021 Jun 8.NO ABSTRACTPMID:34416952 | DOI:10.1016/j.fm.2021.103842 (Source: Food Microbiology)
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Lisa M Frisch Magdalena A Mann David N Marek Ludwig Niessen Source Type: research

Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions
In this study, changes in the microbiota of Japanese Black beef carcasses, which are expected to be transported for a long time in chilled temperatures, were investigated. Three Japanese Black beef samples (carcasses A, B, and C) immediately after slaughter were stored at 0 °C for 15 weeks under aerobic and vacuum conditions. The initial bacterial counts were 50 CFU/g for carcass A and less than the reliable quantitative detection limit for carcasses B and C. Under aerobic storage conditions, the bacterial count increased to 8.0 log CFU/g or higher, which is a measure of putrefaction, at 6-9 weeks. Under anaerobic stor...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Ayaka Nakamura Hajime Takahashi Kota Otomo Yuri Mizuno Takashi Kuda Bon Kimura Fumiaki Koike Mitsushi Kobayashi Source Type: research

Impact of the physiological state of fungal spores on their inactivation by active chlorine and hydrogen peroxide
This study aimed at assessing the impact of the physiological state of fungal spores on inactivation by sodium hypochlorite, 0.1% and 0.2% active chlorine, and 3% hydrogen peroxide. In this context, two physiological states were compared for 4 fungal species (5 strains). The first physiological state corresponded to fungal spores produced at 0.99 aw and harvested using an aqueous solution (laboratory conditions), while the second one corresponded to fungal spores produced under a moderate water stress (0.95 aw) and dry-harvested (mechanical harvesting without use of any water, mimicking food plant conditions). Aspergillus ...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Vincent Visconti Karim Rigalma Emmanuel Coton Philippe Dantigny Source Type: research

The role of PhoP/PhoQ two component system in regulating stress adaptation in Cronobacter sakazakii
In this study, we found the PhoP/PhoQ system in C. sakazakii ATCC BAA-894 enhanced bacterial growth in conditions with low Mg2+, acid pH, and the presence of polymyxin B. Moreover, the ΔphoPQ strain significantly reduced survival following exposure to heat, high osmotic pressure, oxidative or bile salts compared with WT strain. Furthermore, the RNA-seq analysis indicated that 1029 genes were upregulated and 979 genes were downregulated in ΔphoPQ strain. The bacterial secretion system, flagella assembly, beta-Lactam resistance and two-component system pathways were significantly downregulated, while the ABC tran...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Yan Ma Yingying Zhang Ke Chen Lingzhu Zhang Yibei Zhang Xin Wang Xiaodong Xia Source Type: research

Development and validation of an improved method for the detection of Salmonella in cinnamon bark and oregano leaves using the adsorbent beta zeolite in the pre-enrichment media
In this study, we evaluated the use of an adsorbent beta zeolite in pre-enrichment media to improve the recovery of Salmonella from cinnamon bark and oregano leaves. Samples (25 g) were spiked with varying levels of S. Montevideo or S. Senftenberg. After 2 weeks of stabilization at RT, betazeolite was added to cinnamon and oregano samples prior to the addition of 225 mL or 475 mL of pre-enrichment media, respectively. Detection sensitivity and rate of the test method were compared to the FDA Bacteriological Analytical Manual (BAM) method which requires the use of 2.5 L pre-enrichment broth. While Salmonella could not be de...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Uma S Babu Lisa M Harrison Isha R Patel Mark K Mammel Elmer Bigley Kannan V Balan Source Type: research

Salt, glucose, glycine, and sucrose protect Escherichia coli O157:H7 against acid treatment in laboratory media
This study investigated the effects of combinations of acetic or malic acid and various solutes (salt, glucose, glycine, or sucrose) on the survival of Escherichia coli O157:H7 in laboratory broth. Additionally, the effectiveness of combining organic acids and various concentrations of salt (0-18%) or sucrose (0-100%) with different water activity values against E. coli O157:H7 were evaluated. For treatment of 1% malic acid, the addition of 3% salt showed synergistic effect. Whereas, when 3% salt, glucose, glycine, or sucrose was added to 1% acetic acid, the solutes antagonized the action of the acid against E. coli O157:H...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Young-Min Bae Hana Song Sun-Young Lee Source Type: research

Inhibition of phage-resistant bacterial pathogen re-growth with the combined use of bacteriophages and EDTA
Food Microbiol. 2021 Dec;100:103853. doi: 10.1016/j.fm.2021.103853. Epub 2021 Jun 8.ABSTRACTThe combined effects of ethylenediaminetetraacetic acid (EDTA) and bacteriophage (phage) treatment of foodborne pathogens were investigated. Although viable counts for Campylobacter jejuni decreased by 1.5 log after incubation for 8 h in the presence of phage PC10, re-growth was observed thereafter. The combination of phage PC10 and 1 mM EDTA significantly inhibited the re-growth of C. jejuni. The viable counts for C. jejuni decreased by 2.6 log (P
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Hung-Hsin Huang Munenori Furuta Takayuki Nasu Miku Hirono Jaroenkolkit Pruet Hoang Minh Duc Yu Zhang Yoshimitsu Masuda Ken-Ichi Honjoh Takahisa Miyamoto Source Type: research

Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review
This article discusses common methods for β-glucosidase evaluation, the β-glucosidase activity of different Saccharomyces and non- Saccharomyces yeasts and the influences of winemaking conditions, such as glucose and ethanol concentration, low pH environment, fermentation temperature and SO2 level, on their activity. This review further highlights the roles of β-glucosidase in promoting the release of free volatile compounds especially terpenes and the modification of wine phenolic composition during the winemaking process. Furthermore, this review proposes future research direction in this area and guides w...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Pangzhen Zhang Ruige Zhang Sameera Sirisena Renyou Gan Zhongxiang Fang Source Type: research

Bacterial quality and safety of raw beef: A comparison between Finland and Nigeria
Food Microbiol. 2021 Dec;100:103860. doi: 10.1016/j.fm.2021.103860. Epub 2021 Jun 11.ABSTRACTBeef can easily be contaminated with bacteria during the meat production chain. In this work, we studied the contamination levels of mesophilic aerobic bacteria (MAB) and thermotolerant coliform bacteria (TCB) on raw beef surfaces from small shops in Helsinki, Finland and meat markets in Benin City, Nigeria. We also investigated the prevalence of Salmonella, Campylobacter, Yersinia, Shiga toxin-producing Escherichia coli (STEC), Listeria, and cephalosporin-resistant E. coli (CREC). In total, one hundred unpacked raw beef samples fr...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Etinosa Osemwowa Iyekhoetin Matthew Omoruyi Paula Kurittu Annamari Heikinheimo Maria Fredriksson-Ahomaa Source Type: research

Study of the microbial diversity of a panel of Belgian artisanal cheeses associated with challenge studies for Listeria monocytogenes
This study was the first to investigate artisanal cheeses from Belgium (31 batches) using metagenetics, in relation to Listeria monocytogenes growth data acquired during a previous project. Five cheese types were considered, namely unripened acid-curd cheeses, smear- and mold-ripened soft cheeses, and Gouda-type and Saint-Paulin-type cheeses. Each batch was analyzed in triplicate the first and the last days of storage at 8 °C. Globally, 2697 OTUs belonging to 277 genera and to 15 phyla were identified. Lactococcus was dominant in all types, but Streptococcus was co-dominant in smear-ripened soft cheeses and Saint-Pauli...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Amaury G érard Soundous El-Hajjaji Sophie Burteau Papa Abdoulaye Fall Barbara Pirard Bernard Taminiau Georges Daube Marianne Sindic Source Type: research

Salmonella Typhimurium DT 104 response to Lytic bacteriophage and Lactobionic acid on raw chicken breast
This study evaluated the effects of a Salmonella-specific Lytic bacteriophage and Lactobionic acid (LBA) on Salmonella Typhimurium DT 104 growth on raw chicken breast meat. Each chicken breast was randomly assigned to a treatment group (Control, DI water, phage 1%, phage 5%, LBA 10 mg/mL, LBA 20 mg/mL, and phage 5% + LBA 20 mg/mL) with four chicken breasts per group. Samples were inoculated with 106 CFU/mL of Salmonella and stored at 4 °C for 30 min. The inoculated chicken breasts were randomly assigned to different storage time (0 h, 1 h, 24 h, or 48 h). Both time and treatment showed significance reduction (P
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Nicole Walker Sherita Li Hannah Strauss Siroj Pokharel Source Type: research

Kosakonia radicincitans and Cryptococcus laurentii controlled Penicillium expansum rot and decreased patulin production at 4 and 25  °C
Food Microbiol. 2021 Dec;100:103863. doi: 10.1016/j.fm.2021.103863. Epub 2021 Jun 24.ABSTRACTIn the present work, we evaluated the effects of a mixture of biocontrol agents against two toxigenic strains of Penicillium expansum isolated in Argentine Patagonia from pome fruits. The two strains, INTA-5 and INTA-10, were previusly selected among ten strains coming from the Alto Valle (Rio Negro-Argentina) for their high production of patulin. For the biocontrol, Kosakonia radicincitans, Cryptococcus laurentii, and Rhodosporidium fluviale were tested in vitro experiments on Potato Dextrose Agar (PDA) dishes against the INTA-5 a...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Yesica Lambrese Gabriela Sansone Mar ía Isabel Sanz Susana Noem í Di Masi Julio Raba Viviana Calvente Source Type: research

Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation
In this study, UV-C treatment is investigated. This non-thermal technique is widely used for food preservation. A first approach was conducted using a drop-platted system to compare the sensitivity of various strains to UV-C surface treatment. 147 strains distributed amongst fourteen yeast species related to wine environment were assessed for six UV-C doses. An important variability in UV-C response was observed at the interspecific level. Interestingly, cellar resident species, which are mainly associated with wine spoilage, shows higher sensitivity to UV-C than vineyard-resident species. A focus on B. bruxellensis specie...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Etienne Pilard Jules Harrouard C écile Miot-Sertier Philippe Marullo Warren Albertin R émy Ghidossi Source Type: research

Inhibitory effect of allyl and benzyl isothiocyanates on ochratoxin a producing fungi in grape and maize
Food Microbiol. 2021 Dec;100:103865. doi: 10.1016/j.fm.2021.103865. Epub 2021 Jul 2.ABSTRACTThe purpose of this study was to evaluate the inhibitory effect of allyl-isothiocyanate (AITC) and benzyl-isothiocyanate (BITC) on fungal growth and Ochratoxin A (OTA) production by Aspergillus ochraceus, A. carbonarius and A. niger. Here, we found that spore germination and fungal growth of the three fungi were significantly inhibited when the concentration of AITC and BITC was higher than 1.25 μg/mL. The inhibitory effect of AITC or BITC on A. carbonaceus and A. ochraceus was significantly stronger than that of A. niger. Scanni...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Bolei Yang Li Li Hairong Geng Chenxi Zhang Gang Wang Shuo Yang Sheng Gao Yueju Zhao Fuguo Xing Source Type: research

Peroxyacetic acid and chlorine dioxide unlike chlorine induce viable but non-culturable (VBNC) stage of Listeria monocytogenes and Escherichia coli O157:H7 in wash water
Food Microbiol. 2021 Dec;100:103866. doi: 10.1016/j.fm.2021.103866. Epub 2021 Jul 8.ABSTRACTThe elaboration of guidelines for the industry to establish minimum concentration to prevent cross-contamination during washing practices based on operational limits is the core of the recommended criteria for the use of sanitizers. Several studies have evidenced that sanitizers reduced the levels of foodborne pathogens. However, they might lead to the progress into a viable but non-culturable (VBNC) state of the cells. This evidence has raised concerns regarding the effectiveness of the recommended washing practices for the inactiv...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Pilar Truchado Maria I Gil Ana Allende Source Type: research

Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi
Food Microbiol. 2021 Dec;100:103868. doi: 10.1016/j.fm.2021.103868. Epub 2021 Jul 15.ABSTRACTKimchi is one of the primary sources of high sodium content in the Korean diet. Low-sodium kimchi is commercially manufactured to minimize the health effects of high salt. We investigated the influence of lactic acid bacteria (LAB) as starter culture in combination with 1% or 2.5% salt on the survival of pathogenic Escherichia coli and physicochemical properties of kimchi during fermentation at 10 °C and 25 °C. Among ten strains of LAB isolated from kimchi, Leuconostoc mesenteroides (KCTC 13374) and Lactobacillus plantarum ...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: So Jeong Choi So Young Yang Ki Sun Yoon Source Type: research

Microbiological analysis of frozen profiteroles and mini chocolate eclairs implicated in a national salmonellosis outbreak
Food Microbiol. 2021 Dec;100:103871. doi: 10.1016/j.fm.2021.103871. Epub 2021 Jul 16.ABSTRACTBetween November 2018 and May 2019, Canada experienced a nationwide salmonellosis outbreak linked to the presence of Salmonella enterica ser. Enteritidis in frozen profiteroles. Analysis of the implicated food products revealed low levels of Salmonella ranging from 0.2 to 0.7 MPN/100g. Water activity and pH of the food samples ranged from 0.9479 to 0.9867 and 4.6-6.8 respectively indicating conditions conducive to bacterial growth. Higher levels of the hygiene indicators Enterobacteriaceae and coliforms were associated with Salmone...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Mary Rao Sandeep Tamber Source Type: research

High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses
This study aimed to evaluate technological (acidification, proteolysis, lipolysis, resistance to low pH, NaCl, and bile salts) and biopreservation (antimicrobial activity against foodborne pathogens) features of 1002 LAB by high throughput screening (HTS) methods. The LAB was isolated from 11 types of Brazilian artisanal cheeses (BAC) marketed in the main 5 producing regions. Remarkable intra-species variability in acidification rates have been found, which was most pronounced between isolates from Mina's artisanal cheeses, Caipira and Coalho cheeses. Lacticaseibacillus paracasei and Levilactobacillus brevis showed the fas...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Larissa P Margalho Bruna A Kamimura Ramon P Brex ó Ver ônica O Alvarenga Alp Sabri Cebeci Patrick W M Janssen Annereinou Dijkstra Marjo J C Starrenburg Reshtrie S Sheombarsing Adriano G Cruz Wynand Alkema Herwig Bachmann Anderson S Sant'Ana Source Type: research

Herd-level contamination of Neospora caninum, Toxoplasma gondii and Brucella in milk of Iranian dairy farms
Food Microbiol. 2021 Dec;100:103873. doi: 10.1016/j.fm.2021.103873. Epub 2021 Jul 23.ABSTRACTThe bulk milk examination is a reliable screening tool for monitoring the quality of milk in the farms. The infection to Neospora caninum, Toxoplasma gondii and Brucella sp. Was evaluated in bulk milk samples of dairy farms in Hamedan province, West part of Iran. All the dairy farms (n = 149) were examined for N. caninum, T. gondii and Brucella infections using milk ring test (MRT), microbiology, serology (Enzyme-linked Immunosorbent Assay), and molecular techniques. Based on molecular methods, Brucella-infection was negative in al...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Jamal Gharekhani Mohammad Yakhchali Asghar Afshari Maryam Adabi Source Type: research

Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations
This study exploits the genetic diversity of yeasts and shows how inter-specific hybridisation and clone selection can be effectively used in brewing to create new products and to eliminate or increase specific traits.PMID:34416971 | DOI:10.1016/j.fm.2021.103838 (Source: Food Microbiology)
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Konstantina Giannakou Federico Visinoni Penghan Zhang Nishan Nathoo Paul Jones Mark Cotterrell Urska Vrhovsek Daniela Delneri Source Type: research

The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage
Food Microbiol. 2021 Dec;100:103832. doi: 10.1016/j.fm.2021.103832. Epub 2021 Jun 2.ABSTRACTClostridium sporogenes has been widely used as a surrogate for proteolytic C. botulinum for validating thermal processes in low-acid cans. To limit the intensity of heat treatments, industrials must use other ways of control as an association of acidic and saline environment after a low heat treatment. The probability of growth of pH (7-4.4), sodium chloride concentration (0-11%) and heat treatment (80°C-10 min; 100°C-1.5 min and 5.2 min) were studied on C. sporogenes PA 3679 spores and vegetative cells. Vegetative cells or ...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Emmanuelle Boix Olivier Couvert St éphane André Louis Coroller Source Type: research

Thermal inactivation of Salmonella during hard and soft cookies baking process
This study validated a simulated commercial baking processes for hard and soft cookies to control Salmonella, and determined D- and z-values of 7-serotype Salmonella (Newport, Senftenberg, Tennessee, Typhimurium, and three isolates from dry pet food) cocktail in cookie doughs. Cookie doughs were prepared using flour mist-inoculated with the Salmonella cocktail. Hard and soft cookies were baked at 185 °C for 16 min and 165.6 °C for 22 min, respectively, followed by 30 min of ambient air cooling. D-values of the cocktail in cookie doughs were determined using thermal-death-time disks. Studies were designed as randomi...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Lakshmikantha H Channaiah Minto Michael Jennifer C Acuff Randall K Phebus Harshavardhan Thippareddi George Milliken Source Type: research

Modeling the survival of Salmonella on whole cucumbers as a function of temperature and relative humidity
This study developed mathematical models to predict the survival of four-strain cocktail of Salmonella on whole cucumbers at different temperature and relative humidity (RH) conditions. The strains were Salmonella Newport H1275 and Stanley H0558 (sprout outbreaks), Montevideo G4639 (tomato outbreak), and Saintpaul 02-517-1 (cantaloupe outbreak). Inoculated cucumbers were placed in desiccators containing saturated salt solution to create controlled RH environments (~15, 50, 100% RH) at 7, 14, and 21 °C, and enumerated at time intervals ranging from 0 to 240 h. Predictive models were developed using Baranyi and Roberts e...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Jiin Jung Donald W Schaffner Source Type: research

Low-energy X-ray inactivation of Listeria monocytogenes in mono-/co-culture biofilms with Pseudomonas fluorescens on food contact surfaces
This study assessed the inactivation kinetics of 150 keV low-energy X-ray on mono-/co-culture biofilms of Listeria monocytogenes and Pseudomonas fluorescens on three different food-contact-surfaces (polyethylene, acrylic, and stainless steel). The results indicated that the level of biofilm formation of mono-/co-cultures of L. monocytogenes and P. fluorescens was the highest on acrylic. The mono-culture L. monocytogenes biofilm cells exhibited higher resistance to the low-energy X-rays than the corresponding mono-culture P. fluorescens biofilm cells, regardless of surface types. Furthermore, co-culture had enhanced the res...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Hongfei Zhang Xinyi Pang Hon Luen Seck Weibiao Zhou Source Type: research

Corrigendum to "Development and optimization of a loop-mediated isothermal amplification (LAMP) assay for the species-specific detection of Penicillium expansum" [Food Microbiol. 95 (2021) 103681]
Food Microbiol. 2021 Dec;100:103842. doi: 10.1016/j.fm.2021.103842. Epub 2021 Jun 8.NO ABSTRACTPMID:34416952 | DOI:10.1016/j.fm.2021.103842 (Source: Food Microbiology)
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Lisa M Frisch Magdalena A Mann David N Marek Ludwig Niessen Source Type: research

Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions
In this study, changes in the microbiota of Japanese Black beef carcasses, which are expected to be transported for a long time in chilled temperatures, were investigated. Three Japanese Black beef samples (carcasses A, B, and C) immediately after slaughter were stored at 0 °C for 15 weeks under aerobic and vacuum conditions. The initial bacterial counts were 50 CFU/g for carcass A and less than the reliable quantitative detection limit for carcasses B and C. Under aerobic storage conditions, the bacterial count increased to 8.0 log CFU/g or higher, which is a measure of putrefaction, at 6-9 weeks. Under anaerobic stor...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Ayaka Nakamura Hajime Takahashi Kota Otomo Yuri Mizuno Takashi Kuda Bon Kimura Fumiaki Koike Mitsushi Kobayashi Source Type: research

Impact of the physiological state of fungal spores on their inactivation by active chlorine and hydrogen peroxide
This study aimed at assessing the impact of the physiological state of fungal spores on inactivation by sodium hypochlorite, 0.1% and 0.2% active chlorine, and 3% hydrogen peroxide. In this context, two physiological states were compared for 4 fungal species (5 strains). The first physiological state corresponded to fungal spores produced at 0.99 aw and harvested using an aqueous solution (laboratory conditions), while the second one corresponded to fungal spores produced under a moderate water stress (0.95 aw) and dry-harvested (mechanical harvesting without use of any water, mimicking food plant conditions). Aspergillus ...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Vincent Visconti Karim Rigalma Emmanuel Coton Philippe Dantigny Source Type: research

The role of PhoP/PhoQ two component system in regulating stress adaptation in Cronobacter sakazakii
In this study, we found the PhoP/PhoQ system in C. sakazakii ATCC BAA-894 enhanced bacterial growth in conditions with low Mg2+, acid pH, and the presence of polymyxin B. Moreover, the ΔphoPQ strain significantly reduced survival following exposure to heat, high osmotic pressure, oxidative or bile salts compared with WT strain. Furthermore, the RNA-seq analysis indicated that 1029 genes were upregulated and 979 genes were downregulated in ΔphoPQ strain. The bacterial secretion system, flagella assembly, beta-Lactam resistance and two-component system pathways were significantly downregulated, while the ABC tran...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Yan Ma Yingying Zhang Ke Chen Lingzhu Zhang Yibei Zhang Xin Wang Xiaodong Xia Source Type: research

Development and validation of an improved method for the detection of Salmonella in cinnamon bark and oregano leaves using the adsorbent beta zeolite in the pre-enrichment media
In this study, we evaluated the use of an adsorbent beta zeolite in pre-enrichment media to improve the recovery of Salmonella from cinnamon bark and oregano leaves. Samples (25 g) were spiked with varying levels of S. Montevideo or S. Senftenberg. After 2 weeks of stabilization at RT, betazeolite was added to cinnamon and oregano samples prior to the addition of 225 mL or 475 mL of pre-enrichment media, respectively. Detection sensitivity and rate of the test method were compared to the FDA Bacteriological Analytical Manual (BAM) method which requires the use of 2.5 L pre-enrichment broth. While Salmonella could not be de...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Uma S Babu Lisa M Harrison Isha R Patel Mark K Mammel Elmer Bigley Kannan V Balan Source Type: research

Salt, glucose, glycine, and sucrose protect Escherichia coli O157:H7 against acid treatment in laboratory media
This study investigated the effects of combinations of acetic or malic acid and various solutes (salt, glucose, glycine, or sucrose) on the survival of Escherichia coli O157:H7 in laboratory broth. Additionally, the effectiveness of combining organic acids and various concentrations of salt (0-18%) or sucrose (0-100%) with different water activity values against E. coli O157:H7 were evaluated. For treatment of 1% malic acid, the addition of 3% salt showed synergistic effect. Whereas, when 3% salt, glucose, glycine, or sucrose was added to 1% acetic acid, the solutes antagonized the action of the acid against E. coli O157:H...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Young-Min Bae Hana Song Sun-Young Lee Source Type: research

Inhibition of phage-resistant bacterial pathogen re-growth with the combined use of bacteriophages and EDTA
Food Microbiol. 2021 Dec;100:103853. doi: 10.1016/j.fm.2021.103853. Epub 2021 Jun 8.ABSTRACTThe combined effects of ethylenediaminetetraacetic acid (EDTA) and bacteriophage (phage) treatment of foodborne pathogens were investigated. Although viable counts for Campylobacter jejuni decreased by 1.5 log after incubation for 8 h in the presence of phage PC10, re-growth was observed thereafter. The combination of phage PC10 and 1 mM EDTA significantly inhibited the re-growth of C. jejuni. The viable counts for C. jejuni decreased by 2.6 log (P
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Hung-Hsin Huang Munenori Furuta Takayuki Nasu Miku Hirono Jaroenkolkit Pruet Hoang Minh Duc Yu Zhang Yoshimitsu Masuda Ken-Ichi Honjoh Takahisa Miyamoto Source Type: research

Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review
This article discusses common methods for β-glucosidase evaluation, the β-glucosidase activity of different Saccharomyces and non- Saccharomyces yeasts and the influences of winemaking conditions, such as glucose and ethanol concentration, low pH environment, fermentation temperature and SO2 level, on their activity. This review further highlights the roles of β-glucosidase in promoting the release of free volatile compounds especially terpenes and the modification of wine phenolic composition during the winemaking process. Furthermore, this review proposes future research direction in this area and guides w...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Pangzhen Zhang Ruige Zhang Sameera Sirisena Renyou Gan Zhongxiang Fang Source Type: research

Bacterial quality and safety of raw beef: A comparison between Finland and Nigeria
Food Microbiol. 2021 Dec;100:103860. doi: 10.1016/j.fm.2021.103860. Epub 2021 Jun 11.ABSTRACTBeef can easily be contaminated with bacteria during the meat production chain. In this work, we studied the contamination levels of mesophilic aerobic bacteria (MAB) and thermotolerant coliform bacteria (TCB) on raw beef surfaces from small shops in Helsinki, Finland and meat markets in Benin City, Nigeria. We also investigated the prevalence of Salmonella, Campylobacter, Yersinia, Shiga toxin-producing Escherichia coli (STEC), Listeria, and cephalosporin-resistant E. coli (CREC). In total, one hundred unpacked raw beef samples fr...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Etinosa Osemwowa Iyekhoetin Matthew Omoruyi Paula Kurittu Annamari Heikinheimo Maria Fredriksson-Ahomaa Source Type: research

Study of the microbial diversity of a panel of Belgian artisanal cheeses associated with challenge studies for Listeria monocytogenes
This study was the first to investigate artisanal cheeses from Belgium (31 batches) using metagenetics, in relation to Listeria monocytogenes growth data acquired during a previous project. Five cheese types were considered, namely unripened acid-curd cheeses, smear- and mold-ripened soft cheeses, and Gouda-type and Saint-Paulin-type cheeses. Each batch was analyzed in triplicate the first and the last days of storage at 8 °C. Globally, 2697 OTUs belonging to 277 genera and to 15 phyla were identified. Lactococcus was dominant in all types, but Streptococcus was co-dominant in smear-ripened soft cheeses and Saint-Pauli...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Amaury G érard Soundous El-Hajjaji Sophie Burteau Papa Abdoulaye Fall Barbara Pirard Bernard Taminiau Georges Daube Marianne Sindic Source Type: research

Salmonella Typhimurium DT 104 response to Lytic bacteriophage and Lactobionic acid on raw chicken breast
This study evaluated the effects of a Salmonella-specific Lytic bacteriophage and Lactobionic acid (LBA) on Salmonella Typhimurium DT 104 growth on raw chicken breast meat. Each chicken breast was randomly assigned to a treatment group (Control, DI water, phage 1%, phage 5%, LBA 10 mg/mL, LBA 20 mg/mL, and phage 5% + LBA 20 mg/mL) with four chicken breasts per group. Samples were inoculated with 106 CFU/mL of Salmonella and stored at 4 °C for 30 min. The inoculated chicken breasts were randomly assigned to different storage time (0 h, 1 h, 24 h, or 48 h). Both time and treatment showed significance reduction (P
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Nicole Walker Sherita Li Hannah Strauss Siroj Pokharel Source Type: research

Kosakonia radicincitans and Cryptococcus laurentii controlled Penicillium expansum rot and decreased patulin production at 4 and 25  °C
Food Microbiol. 2021 Dec;100:103863. doi: 10.1016/j.fm.2021.103863. Epub 2021 Jun 24.ABSTRACTIn the present work, we evaluated the effects of a mixture of biocontrol agents against two toxigenic strains of Penicillium expansum isolated in Argentine Patagonia from pome fruits. The two strains, INTA-5 and INTA-10, were previusly selected among ten strains coming from the Alto Valle (Rio Negro-Argentina) for their high production of patulin. For the biocontrol, Kosakonia radicincitans, Cryptococcus laurentii, and Rhodosporidium fluviale were tested in vitro experiments on Potato Dextrose Agar (PDA) dishes against the INTA-5 a...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Yesica Lambrese Gabriela Sansone Mar ía Isabel Sanz Susana Noem í Di Masi Julio Raba Viviana Calvente Source Type: research

Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation
In this study, UV-C treatment is investigated. This non-thermal technique is widely used for food preservation. A first approach was conducted using a drop-platted system to compare the sensitivity of various strains to UV-C surface treatment. 147 strains distributed amongst fourteen yeast species related to wine environment were assessed for six UV-C doses. An important variability in UV-C response was observed at the interspecific level. Interestingly, cellar resident species, which are mainly associated with wine spoilage, shows higher sensitivity to UV-C than vineyard-resident species. A focus on B. bruxellensis specie...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Etienne Pilard Jules Harrouard C écile Miot-Sertier Philippe Marullo Warren Albertin R émy Ghidossi Source Type: research

Inhibitory effect of allyl and benzyl isothiocyanates on ochratoxin a producing fungi in grape and maize
Food Microbiol. 2021 Dec;100:103865. doi: 10.1016/j.fm.2021.103865. Epub 2021 Jul 2.ABSTRACTThe purpose of this study was to evaluate the inhibitory effect of allyl-isothiocyanate (AITC) and benzyl-isothiocyanate (BITC) on fungal growth and Ochratoxin A (OTA) production by Aspergillus ochraceus, A. carbonarius and A. niger. Here, we found that spore germination and fungal growth of the three fungi were significantly inhibited when the concentration of AITC and BITC was higher than 1.25 μg/mL. The inhibitory effect of AITC or BITC on A. carbonaceus and A. ochraceus was significantly stronger than that of A. niger. Scanni...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Bolei Yang Li Li Hairong Geng Chenxi Zhang Gang Wang Shuo Yang Sheng Gao Yueju Zhao Fuguo Xing Source Type: research

Peroxyacetic acid and chlorine dioxide unlike chlorine induce viable but non-culturable (VBNC) stage of Listeria monocytogenes and Escherichia coli O157:H7 in wash water
Food Microbiol. 2021 Dec;100:103866. doi: 10.1016/j.fm.2021.103866. Epub 2021 Jul 8.ABSTRACTThe elaboration of guidelines for the industry to establish minimum concentration to prevent cross-contamination during washing practices based on operational limits is the core of the recommended criteria for the use of sanitizers. Several studies have evidenced that sanitizers reduced the levels of foodborne pathogens. However, they might lead to the progress into a viable but non-culturable (VBNC) state of the cells. This evidence has raised concerns regarding the effectiveness of the recommended washing practices for the inactiv...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Pilar Truchado Maria I Gil Ana Allende Source Type: research

Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi
Food Microbiol. 2021 Dec;100:103868. doi: 10.1016/j.fm.2021.103868. Epub 2021 Jul 15.ABSTRACTKimchi is one of the primary sources of high sodium content in the Korean diet. Low-sodium kimchi is commercially manufactured to minimize the health effects of high salt. We investigated the influence of lactic acid bacteria (LAB) as starter culture in combination with 1% or 2.5% salt on the survival of pathogenic Escherichia coli and physicochemical properties of kimchi during fermentation at 10 °C and 25 °C. Among ten strains of LAB isolated from kimchi, Leuconostoc mesenteroides (KCTC 13374) and Lactobacillus plantarum ...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: So Jeong Choi So Young Yang Ki Sun Yoon Source Type: research

Microbiological analysis of frozen profiteroles and mini chocolate eclairs implicated in a national salmonellosis outbreak
Food Microbiol. 2021 Dec;100:103871. doi: 10.1016/j.fm.2021.103871. Epub 2021 Jul 16.ABSTRACTBetween November 2018 and May 2019, Canada experienced a nationwide salmonellosis outbreak linked to the presence of Salmonella enterica ser. Enteritidis in frozen profiteroles. Analysis of the implicated food products revealed low levels of Salmonella ranging from 0.2 to 0.7 MPN/100g. Water activity and pH of the food samples ranged from 0.9479 to 0.9867 and 4.6-6.8 respectively indicating conditions conducive to bacterial growth. Higher levels of the hygiene indicators Enterobacteriaceae and coliforms were associated with Salmone...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Mary Rao Sandeep Tamber Source Type: research

High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses
This study aimed to evaluate technological (acidification, proteolysis, lipolysis, resistance to low pH, NaCl, and bile salts) and biopreservation (antimicrobial activity against foodborne pathogens) features of 1002 LAB by high throughput screening (HTS) methods. The LAB was isolated from 11 types of Brazilian artisanal cheeses (BAC) marketed in the main 5 producing regions. Remarkable intra-species variability in acidification rates have been found, which was most pronounced between isolates from Mina's artisanal cheeses, Caipira and Coalho cheeses. Lacticaseibacillus paracasei and Levilactobacillus brevis showed the fas...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Larissa P Margalho Bruna A Kamimura Ramon P Brex ó Ver ônica O Alvarenga Alp Sabri Cebeci Patrick W M Janssen Annereinou Dijkstra Marjo J C Starrenburg Reshtrie S Sheombarsing Adriano G Cruz Wynand Alkema Herwig Bachmann Anderson S Sant'Ana Source Type: research

Herd-level contamination of Neospora caninum, Toxoplasma gondii and Brucella in milk of Iranian dairy farms
Food Microbiol. 2021 Dec;100:103873. doi: 10.1016/j.fm.2021.103873. Epub 2021 Jul 23.ABSTRACTThe bulk milk examination is a reliable screening tool for monitoring the quality of milk in the farms. The infection to Neospora caninum, Toxoplasma gondii and Brucella sp. Was evaluated in bulk milk samples of dairy farms in Hamedan province, West part of Iran. All the dairy farms (n = 149) were examined for N. caninum, T. gondii and Brucella infections using milk ring test (MRT), microbiology, serology (Enzyme-linked Immunosorbent Assay), and molecular techniques. Based on molecular methods, Brucella-infection was negative in al...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Jamal Gharekhani Mohammad Yakhchali Asghar Afshari Maryam Adabi Source Type: research

Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations
This study exploits the genetic diversity of yeasts and shows how inter-specific hybridisation and clone selection can be effectively used in brewing to create new products and to eliminate or increase specific traits.PMID:34416971 | DOI:10.1016/j.fm.2021.103838 (Source: Food Microbiology)
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Konstantina Giannakou Federico Visinoni Penghan Zhang Nishan Nathoo Paul Jones Mark Cotterrell Urska Vrhovsek Daniela Delneri Source Type: research

The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage
Food Microbiol. 2021 Dec;100:103832. doi: 10.1016/j.fm.2021.103832. Epub 2021 Jun 2.ABSTRACTClostridium sporogenes has been widely used as a surrogate for proteolytic C. botulinum for validating thermal processes in low-acid cans. To limit the intensity of heat treatments, industrials must use other ways of control as an association of acidic and saline environment after a low heat treatment. The probability of growth of pH (7-4.4), sodium chloride concentration (0-11%) and heat treatment (80°C-10 min; 100°C-1.5 min and 5.2 min) were studied on C. sporogenes PA 3679 spores and vegetative cells. Vegetative cells or ...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Emmanuelle Boix Olivier Couvert St éphane André Louis Coroller Source Type: research

Thermal inactivation of Salmonella during hard and soft cookies baking process
This study validated a simulated commercial baking processes for hard and soft cookies to control Salmonella, and determined D- and z-values of 7-serotype Salmonella (Newport, Senftenberg, Tennessee, Typhimurium, and three isolates from dry pet food) cocktail in cookie doughs. Cookie doughs were prepared using flour mist-inoculated with the Salmonella cocktail. Hard and soft cookies were baked at 185 °C for 16 min and 165.6 °C for 22 min, respectively, followed by 30 min of ambient air cooling. D-values of the cocktail in cookie doughs were determined using thermal-death-time disks. Studies were designed as randomi...
Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Lakshmikantha H Channaiah Minto Michael Jennifer C Acuff Randall K Phebus Harshavardhan Thippareddi George Milliken Source Type: research