Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products.
aro D, Lorenzo JM Abstract Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products without synthetic preservatives have led to the search for new sources of antimicrobial compounds. Essential oils (EOs), which has been used since ancient times, meet these goals since their effectiveness as antimicrobial agents in meat and meat products have been demonstrated. Cinnamon, clove, coriander, oregano, rosemary, sage, thyme, among others, have shown a greater potential to control and inhibit the ...
Source: International Journal of Food Microbiology - November 10, 2020 Category: Food Science Authors: Pateiro M, Munekata PES, Sant'Ana AS, Domínguez R, Rodríguez-Lázaro D, Lorenzo JM Tags: Int J Food Microbiol Source Type: research

Whole-genome sequence analysis of Salmonella Infantis isolated from raw chicken meat samples and insights into pESI-like megaplasmid.
This study indicated that pESI-like megaplasmid is widely disseminated within the tested S. Infantis strains of chicken meat, warranting further genomic studies on clinical strains from humans and animals to uncover the overall emergence and spread of this serovar. PMID: 33189985 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - November 6, 2020 Category: Food Science Authors: Kürekci C, Sahin S, Iwan E, Kwit R, Bomba A, Wasyl D Tags: Int J Food Microbiol Source Type: research

Black aspergilli in Brazilian onions: From field to market.
Abstract The occurrence of black aspergilli in onions has been reported as frequent, and this group of fungi harbors potentially toxigenic species. In addition, Aspergillus niger has been reported as the causative agent of black mold rot, an important postharvest disease that causes damage throughout the world. Brazil stands out as one of the world's largest onion producers. However, few studies have been conducted to investigate the mycobiota in Brazilian onions. For this reason, we investigated the mycobiota of 48 market (n = 25) and field (n = 23) onion bulb samples. Nineteen soil samples we...
Source: International Journal of Food Microbiology - November 6, 2020 Category: Food Science Authors: Silva JJ, Bertoldo R, Fungaro MHP, Massi FP, Taniwaki MH, Sant'Ana AS, Iamanaka BT Tags: Int J Food Microbiol Source Type: research

Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds.
ina K Abstract Recently, the increase in microbreweries and the consequent production of craft beers have reached exponential growth. The interest in non-conventional yeasts for innovation and a unique selling feature in beer fermentation is increasing. This work studied the autochthonous Saccharomyces and non-Saccharomyces yeasts, isolated from various food sources, with the ability to modify and improve the fermentative and aromatic profiles during alcoholic fermentation. The ability to ferment maltose and produce desirable aroma compounds were considered as the key characters for the screening selection. A synt...
Source: International Journal of Food Microbiology - November 4, 2020 Category: Food Science Authors: Larroque MN, Carrau F, Fariña L, Boido E, Dellacassa E, Medina K Tags: Int J Food Microbiol Source Type: research

Detection and identification of adhesins involved in adhesion of Campylobacter jejuni to chicken skin.
Abstract Campylobacter jejuni is the leading cause of bacterial food poisoning worldwide. Chickens are considered to be one of the major reservoirs of Campylobacter infection in humans due to colonization of their intestinal tract. When the chickens are slaughtered and processed, the entire skin of the carcass becomes contaminated with campylobacters. We observed that the number of C. jejuni attached to chicken skin was reduced significantly after treatment of the skin with sodium hydroxide followed by washing with PBS, implying that adhesion factors involved in binding to C. jejuni may exist on skin. Such potenti...
Source: International Journal of Food Microbiology - October 31, 2020 Category: Food Science Authors: Taniguchi T, Ohki M, Urata A, Ohshiro S, Tarigan E, Kiatsomphob S, Vetchapitak T, Sato H, Misawa N Tags: Int J Food Microbiol Source Type: research

Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes.
Abstract Development of novel and effective decontamination technologies to ensure the microbiological safety of fresh produce has gained considerable attention, mainly driven by numerous outbreaks. This work presented the first approach regarding to the application of the previously reported hurdle technologies on the sanitization of artificially contaminated cherry tomatoes. Thyme (Thymus daenensis) essential oil nanoemulsion (TEON, 8.28 nm in diameter with a narrow size distribution) was formulated via ultrasonic nanoemulsification, showing remarkably improved antimicrobial activity against Escherichia col...
Source: International Journal of Food Microbiology - October 30, 2020 Category: Food Science Authors: He Q, Guo M, Jin TZ, Arabi SA, Liu D Tags: Int J Food Microbiol Source Type: research

The large plasmidome of Lactococcus lactis subsp. lactis bv. diacetylactis S50 confers its biotechnological properties.
Abstract Plasmids are autonomous episomally replicating genetic elements, which carry backbone genes important for the replication and maintenance within their host, and accessory genes that might confer an advantage to their host under specific selective pressure in its ecological niche. The genome of dairy isolate L. lactis subsp. lactis bv. diacetylactis S50 was sequenced using the PacBio SMRT Cell Seq-RSII platform and revealed to possess one of the largest plasmidomes among L. lactis strains studied so far, harboring six plasmids: pS6 (5553 bp), pS7a (7308 bp), pS7b (7266 bp), pS19 (19,027 ...
Source: International Journal of Food Microbiology - October 29, 2020 Category: Food Science Authors: Malesevic M, Stanisavljevic N, Miljkovic M, Jovcic B, Filipic B, Studholme DJ, Kojic M Tags: Int J Food Microbiol Source Type: research

Development of two specific multiplex qPCRs to determine amounts of Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta and Staphylococcus in meat and heat-treated meat products.
Abstract Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sausages, contained parts of spoiled meat. Therefore, two specific multiplex qPCRs were developed in this study in order to determine the microbiological quality of the raw materials used for these products. The PCR targets focused on four bacterial groups often found on meat (family Enterobacteriaceae, genus Pseudomonas, genus Staphylococcus and species Brochot...
Source: International Journal of Food Microbiology - October 28, 2020 Category: Food Science Authors: Bahlinger E, Dorn-In S, Beindorf PM, Mang S, Kaltner F, Gottschalk C, Gareis M, Schwaiger K Tags: Int J Food Microbiol Source Type: research

Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival.
en C, Langsrud S Abstract Sponges are frequently used in kitchens and have been shown to harbor large numbers of bacteria, occasionally also pathogens. Less is known about kitchen brushes regarding usage and presence of bacteria. In the present study, the use of sponges and brushes was studied in a survey among 9966 European consumers in ten countries, and growth and survival of bacteria in sponges and brushes were examined in laboratory experiments. Sponges were the preferred hand-cleaning utensils for washing-up in the majority of countries, while brushes were most frequently used in Denmark and Norway. Consumer...
Source: International Journal of Food Microbiology - October 28, 2020 Category: Food Science Authors: Møretrø T, Moen B, Almli VL, Teixeira P, Ferreira VB, Åsli AW, Nilsen C, Langsrud S Tags: Int J Food Microbiol Source Type: research

Specific gene SEN1393 contributes to higher survivability of Salmonella Enteritidis in egg white by regulating sulfate assimilation pathway.
Abstract Salmonella enterica serovar Enteritidis (S. Enteritidis) presents an excellent capacity to survive in egg white, which is a hostile environment for bacterial growth. To reveal its survival mechanism, this study focuses on the specific gene SEN1393, which has been found to exist only in the genomic sequence of S. Enteritidis. The survival capacity of the deletion mutant strain ΔSEN1393 was proven to be significantly reduced after incubation in egg white. RNA sequencing and RT-qPCR results demonstrate that the expression levels of 19 genes were up-regulated, while the expression levels of 9 genes were...
Source: International Journal of Food Microbiology - October 24, 2020 Category: Food Science Authors: Liu B, Hou W, Li K, Chen Q, Liu Y, Yue T Tags: Int J Food Microbiol Source Type: research

Penicilliumdigitatum MFS transporters can display different roles during pathogen-fruit interaction.
ez-Torres P Abstract Major facilitator superfamily (MFS) comprises a large family of fungal transporters. In this work four Penicillium digitatum MFS transporters named PdMFS2-5 were identified and functionally characterized through gene elimination and gene overexpression with aim of unveil the similarities and differences among members of the same family during pathogen-fruit interaction. Fungal mutants in which each of the MFS transporters were individually deleted, displayed a clear effect on their infective capacity during citrus fruit infection especially in two of them. In contrast, the observed effect on f...
Source: International Journal of Food Microbiology - October 22, 2020 Category: Food Science Authors: de Ramón-Carbonell M, Sánchez-Torres P Tags: Int J Food Microbiol Source Type: research

DNA walking strategy to identify unauthorized genetically modified bacteria in microbial fermentation products.
Abstract Recently, unexpected contaminations of unauthorized genetically modified microorganisms (GMM) carrying antimicrobial resistance (AMR) genes were reported in microbial fermentation products commercialized on the food and feed chain. To guarantee the traceability and safety of the food and feed chain, whole-genome sequencing (WGS) has played a key role to prove GMM contaminations via the characterization of unnatural associations of sequences. However, WGS requires a prior microbial isolation of the GMM strain, which can be difficult to successfully achieve. Therefore, in order to avoid such bottleneck, a c...
Source: International Journal of Food Microbiology - October 21, 2020 Category: Food Science Authors: Fraiture MA, Papazova N, Roosens NHC Tags: Int J Food Microbiol Source Type: research

Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain.
This study is the first part of a project aiming to control quality of cocoa to produce high aromatic quality chocolate by using a mixed starter of selected strains of yeast and acetic bacteria and by controlling the conditions of fermentation. To achieve this objective, a mathematical model of the alcoholic fermentation of cocoa beans has been developed. The growth, glucose consumption and ethanol production of Saccharomyces cerevisiae LM strain in synthetic broth were modeled for the most important intrinsic (pH, glucose, ethanol, free nitrogen and oxygen levels) and extrinsic (temperature, oxygen level) fermentation par...
Source: International Journal of Food Microbiology - October 16, 2020 Category: Food Science Authors: Kouamé C, Loiseau G, Grabulos J, Boulanger R, Mestres C Tags: Int J Food Microbiol Source Type: research

Quantitative approach to assess the compliance to a performance objective (PO) of Campylobacter jejuni in poultry meat in France.
This study opens the path to assess the compliance to a PO of Campylobacter jejuni in poultry meat and more generally provides inputs to refine microbiological risk assessment by taking into account the cell history and more particularly the impact of stressful steps on the subsequent inactivation at consumer's home. PMID: 33091756 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - October 15, 2020 Category: Food Science Authors: Duqué B, Canon J, Haddad N, Guillou S, Membré JM Tags: Int J Food Microbiol Source Type: research

Distribution, virulence, genotypic characteristics and antibiotic resistance of Listeria monocytogenes isolated over one-year monitoring from two pig slaughterhouses and processing plants and their fresh hams.
Abstract Listeria monocytogenes contamination in raw pork and ready to eat foods is an important food safety concern, also for the increasing detection of antimicrobial-resistant isolates. Data on L. monocytogenes occurrence, persistence, distribution and genetic characterization in two different plants, namely in continuum from slaughtered pigs, environment and unfinished products (fresh hams) were observed by one-year monitoring and were integrated with their antimicrobial resistance patterns. A total of 98 samples out of the overall 1131 (8.7%) were positive for L. monocytogenes, respectively 2.6% and 13.2% in ...
Source: International Journal of Food Microbiology - October 9, 2020 Category: Food Science Authors: Rugna G, Carra E, Bergamini F, Franzini G, Faccini S, Gattuso A, Morganti M, Baldi D, Naldi S, Serraino A, Piva S, Merialdi G, Giacometti F Tags: Int J Food Microbiol Source Type: research

Efficacy of flavourzyme against Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa biofilms on food-contact surfaces.
Abstract Food contamination is a major public health concern, with Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa being the prominent causal agents. They often produce resistant shields in food through biofilm formation and are difficult to remove from food-contact surfaces using conventional cleaning agents. In the current study, we investigated the efficacy of flavourzyme, an industrial peptidase, in biofilm removal from ultra-high molecular weight polyethylene (UHMWPE) and rubber surfaces and compared the corresponding efficacies with those of the commonly used DNase I. We noticed a signif...
Source: International Journal of Food Microbiology - October 9, 2020 Category: Food Science Authors: Nahar S, Ha AJ, Byun KH, Hossain MI, Mizan MFR, Ha SD Tags: Int J Food Microbiol Source Type: research

Evaluation of microbial contamination of different pork carcass areas through culture-dependent and independent methods in small-scale slaughterhouses.
Abstract Routine evaluation of the slaughter process is performed by the enumeration of the aerobic colony count, Enterobacteriaceae and Salmonella spp. on the carcass through destructive or non-destructive methods. With non-destructive methods, bacteria are counted from a minimum area of 100 cm2 in different sampling sites on the pork carcasses, and the results of these investigated areas are pooled to one value for the complete carcass evaluation (a total of 400 cm2). However, the composition of the bacterial community present on the different sampling areas remains unknown. The aim of the study was to...
Source: International Journal of Food Microbiology - October 8, 2020 Category: Food Science Authors: Peruzy MF, Houf K, Joossens M, Yu Z, Proroga YTR, Murru N Tags: Int J Food Microbiol Source Type: research

Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin.
AL Abstract Fresh Atlantic salmon (Salmo salar) represents a healthy, nutritious food with global distribution and increasing consumption and economic value. Contaminating Listeria monocytogenes in fresh salmon represents a health hazard to consumers, is linked to extensive product recalls and is a major challenge for salmon processors. Verdad N6, a commercially available buffered vinegar, was evaluated as a treatment for raw salmon fillets either alone or in combination with the antimicrobial peptide nisin, with regard to anti-listerial effects under processing and storage, and influence on sensory quality and b...
Source: International Journal of Food Microbiology - October 8, 2020 Category: Food Science Authors: Heir E, Solberg LE, Carlehög M, Moen B, Jensen MR, Holck AL Tags: Int J Food Microbiol Source Type: research

Resistance profiling and molecular characterization of Staphylococcus aureus isolated from goats in Korea.
Abstract Staphylococcus aureus is among the most common zoonotic pathogens that cause foodborne illnesses worldwide. The main objectives of the current study were therefore to determine the antimicrobial susceptibility profiles of S. aureus isolated from goats in Korea and to investigate the molecular characteristics of identified methicillin-resistant S. aureus (MRSA). In the study, 481 S. aureus isolates (431 from the nasal cavity and 50 from carcass) were recovered from 1146 carcasses and nasal swabs between July 2018 and January 2019. Approximately 82% and 72.6% of nasal and carcass isolates, respectively, wer...
Source: International Journal of Food Microbiology - October 8, 2020 Category: Food Science Authors: Mechesso AF, Moon DC, Ryoo GS, Song HJ, Chung HY, Kim SU, Choi JH, Kim SJ, Kang HY, Na SH, Yoon SS, Lim SK Tags: Int J Food Microbiol Source Type: research

Streptococcus thermophilus growth in soya milk: Sucrose consumption, nitrogen metabolism, soya protein hydrolysis and role of the cell-wall protease PrtS.
This study comprehensively examined the proteomics of S. thermophilus grown in soya milk and demonstrated that the cell-wall protease PrtS is involved in the LAB's growth in soya milk and in the proteolysis of soya proteins, which are two novel findings. These results clarify how S. thermophilus adapts to soya milk and can help inform efforts to develop new fermented plant-based foods with better-characterized biochemical and microbiological traits. PMID: 33065381 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - October 8, 2020 Category: Food Science Authors: Boulay M, Al Haddad M, Rul F Tags: Int J Food Microbiol Source Type: research

Multidrug resistance of Penicillium expansum to fungicides: whole transcriptome analysis of MDR strains reveals overexpression of efflux transporter genes.
This study was initiated aiming primarily to test the hypothesis that the MDR phenotype is associated with overexpression of efflux transporter genes and to determine the fitness of the MDR isolates. The monitoring study (n = 264) and the measurements of sensitivity in terms of EC50 values to 9 different compounds revealed that almost 5% of the population was of the MDR type. In the selected MDR isolates, the highest resistant factors were calculated for fludioxonil and pyraclostrobin, while the same isolates were moderately resistant to cyprodinil, thiophanate methyl and fluxapyroxad. In the resistant strains no...
Source: International Journal of Food Microbiology - September 29, 2020 Category: Food Science Authors: Samaras Α, Ntasiou P, Myresiotis C, Karaoglanidis G Tags: Int J Food Microbiol Source Type: research

Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses.
dra L Abstract A metagenome-based approach was used to assess the taxonomic affiliation and functional potential for bacteriocin production of the bacterial community in cow's milk artisanal cheeses from Northwestern Argentina. Three different samples were analyzed by high-throughput sequencing of the V4 region of the 16S rRNA gene and shotgun metagenomics. Taxonomic analysis showed that cheese A and C were quite similar whereas cheese B displayed a rather different bacterial composition. Overall, two families, Streptococceae and Enterococceae, dominated the artisanal cheese microbiota, being the former family pre...
Source: International Journal of Food Microbiology - September 29, 2020 Category: Food Science Authors: Suárez N, Weckx S, Minahk C, Hebert EM, Saavedra L Tags: Int J Food Microbiol Source Type: research

Effects of tumbling, refrigeration and subsequent resubmersion on the abundance of Vibrio vulnificus and Vibrio parahaemolyticus in cultured oysters (Crassostrea virginica).
Abstract Routine handling of oysters is a common industry practice for off-bottom oyster aquaculture, which aims to produce a high-quality oyster. These practices expose oysters to elevated temperatures and interrupt filter feeding, which can increase Vibrio vulnificus and V. parahaemolyticus levels within the oyster. The resubmersion of oysters after exposure to conditions where the time-temperature controls are exceeded is as an effective mitigation strategy to allow elevated levels of Vibrio spp. to "recover", or return to ambient levels, prior to harvest. Previous work examined the effect of desiccat...
Source: International Journal of Food Microbiology - September 26, 2020 Category: Food Science Authors: Pruente VL, Jones JL, Steury TD, Walton WC Tags: Int J Food Microbiol Source Type: research

Stress resistance of emerging poultry-associated Salmonella serovars.
ntilde;as P, Cebrián G Abstract In recent years, the on-farm prevalence of some poultry-related Salmonella serovars such as S. Kentucky, S. Heidelberg, S. Livingstone and S. Mbandaka has increased significantly, even replacing S. Enteritidis and S. Typhimurium as the most frequently isolated serovars in some production settings and countries. For this reason, the aim of this work was to determine the resistance to several stressing agents and food preservation technologies, in laboratory media and in egg products, of 4 strains of these emerging Salmonella serovars associated to poultry and poultry products ...
Source: International Journal of Food Microbiology - September 15, 2020 Category: Food Science Authors: Guillén S, Marcén M, Álvarez I, Mañas P, Cebrián G Tags: Int J Food Microbiol Source Type: research

Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices.
Abstract Cold plasma is a novel technology for surface decontamination. Almond slices can be contaminated with different microorganisms during their production. In the current research, the atmospheric argon plasma treatment (5, 10, 15, and 20 min) was used to decontamination of almond slices surface. Microbial load, Color, peroxide value, hardness, and sensory properties of slices was comprised with untreated samples (control). Descriptive sensory evaluation about color, flavor, crispiness, crunchiness, and hardness of almond slices were performed. According to the results of the microbial tests, Total count...
Source: International Journal of Food Microbiology - September 13, 2020 Category: Food Science Authors: Shirani K, Shahidi F, Mortazavi SA Tags: Int J Food Microbiol Source Type: research

Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices.
Abstract The bioactivity of essential oils applied in foods to act as natural preservatives can be reduced due to interactions with other components of the food matrix. Microencapsulation can help to increase the functionality of these compounds. In addition, the electrostatic interaction between proteins and polysaccharides can result in double-layered encapsulating structures, ensuring greater protection to essential oils than using only protein as surface active agent. In this work, pink pepper essential oil was microencapsulated by spray drying of single-layer emulsions, stabilized by soy protein isolate (SPI)...
Source: International Journal of Food Microbiology - September 13, 2020 Category: Food Science Authors: Locali-Pereira AR, Lopes NA, Menis-Henrique MEC, Janzantti NS, Nicoletti VR Tags: Int J Food Microbiol Source Type: research

Antimicrobial mechanism of Larimichthys crocea whey acidic protein-derived peptide (LCWAP) against Staphylococcus aureus and its application in milk.
In this study, bioinformatics tools were used to screen potential antimicrobial amino acid sequences from the whey acidic protein (WAP) of large yellow croaker (Larimichthys crocea). A novel antimicrobial peptide, designated as LCWAP, was identified and its antimicrobial effect and mechanism of action on Staphylococcus aureus was explored. The minimal inhibitory concentration (MIC) of LCWAP on S. aureus was 15.6 μg/mL. Transmission electron microscopy and laser confocal microscopy revealed that LCWAP kills bacteria by aggregating on the cell surface, destroying the integrity of bacterial cell membrane and resulting...
Source: International Journal of Food Microbiology - September 13, 2020 Category: Food Science Authors: Yang S, Li J, Aweya JJ, Yuan Z, Weng W, Zhang Y, Liu GM Tags: Int J Food Microbiol Source Type: research

The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation.
Erten H Abstract Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana wherea...
Source: International Journal of Food Microbiology - September 11, 2020 Category: Food Science Authors: Özel B, Şimşek Ö, Settanni L, Erten H Tags: Int J Food Microbiol Source Type: research

Mining Listeria monocytogenes single nucleotide polymorphism sites to identify the major serotypes using allele-specific multiplex PCR.
In this study, a method was explored to mine specific SNPs from 253 L. monocytogenes genomes with known serotypes by writing Python programming language script. After blasting all the CDS, seventeen candidate genes with specific SNPs were obtained and these genes contained multiple types of SNPs, including lineages I, II, III, 1/2a-3a, 1/2b-3b-7, and 1/2c-3c specific SNPs. The sensitivity and specificity of these candidate SNP sites are higher than 85% in the genomes examined. Combining lineage I-specific, lineage II-specific, 1/2b-3b-7-specific, and 1/2c-3c-specific SNP sites together, using allele-specific multiplex PCR,...
Source: International Journal of Food Microbiology - September 8, 2020 Category: Food Science Authors: Zhang X, Ling L, Li Z, Wang J Tags: Int J Food Microbiol Source Type: research

Curative activity of postharvest GRAS salt treatments to control citrus sour rot caused by Geotrichum citri-aurantii.
lou L Abstract The effectiveness of the "generally recognized as safe" (GRAS) salts potassium sorbate (PS), sodium benzoate (SB), sodium ethylparaben (SEP) and sodium methylparaben (SMP) to control sour rot, caused by Geotrichum citri-aurantii, was assessed by dipping economically important citrus species and cultivars in aqueous solutions for 30, 60 or 150 s at 20 °C, followed by examination after 8 d of storage at 28 °C. Curative activity was determined because the fruit were inoculated 24 h prior to treatment. Dipping fruit for 60 s in SMP (200 mM), SEP (200 mM) or SB (3% w/v) we...
Source: International Journal of Food Microbiology - September 7, 2020 Category: Food Science Authors: Soto-Muñoz L, Taberner V, de la Fuente B, Jerbi N, Palou L Tags: Int J Food Microbiol Source Type: research

Antimicrobial resistance and molecular characterization of Salmonella enterica serovar Corvallis isolated from human patients and animal source foods in China.
In this study, 205 Salmonella enterica serovar Corvallis strains were obtained from humans and foods from Guangdong, Guangxi, and Shanghai in China from 2009 to 2017 to assess drug resistance and molecular epidemiology. These isolates displayed high rates of resistance to sulfisoxazole (94.15%) and tetracycline (77.56%). Surprisingly, the rate of resistance to ciprofloxacin reached 21.46%. Moreover, 63.9% of the strains displayed multidrug resistance. Detection of quinolone genes showed that 97.56% of the strains had single mutations (T57S) in parC. The plasmid-mediated quinolone resistance (PMQR) genes qnrS, aac(6')-Ib-cr...
Source: International Journal of Food Microbiology - September 7, 2020 Category: Food Science Authors: Ma Y, Xu X, Gao Y, Zhan Z, Xu C, Qu X, Chen Z, Bai J, Liao M, Zhang J Tags: Int J Food Microbiol Source Type: research

Cronobacter spp. isolated from aquatic products in China: Incidence, antibiotic resistance, molecular characteristic and CRISPR diversity.
This study aimed to acquire data on Cronobacter spp. contamination of aquatic products in China from 2011 to 2016. In total, 800 aquatic products were tested, and the overall contamination rate for Cronobacter spp. was 3.9% (31/800). The average contamination level of the positive samples was 2.05 MPN/g. Four species and nine serotypes were identified among 33 isolates, of which the C. sakazakii serogroup O1 (n = 9) was the primary serotype. The majority of Cronobacter spp. strains harbored highest resistance against cephalothin (84.8%), followed by tetracycline (6.1%), trimethoprim/sulfameth-oxazole (3.0%) and c...
Source: International Journal of Food Microbiology - September 6, 2020 Category: Food Science Authors: Li C, Zeng H, Zhang J, Luo D, Chen M, Lei T, Yang X, Wu H, Cai S, Ye Y, Ding Y, Wang J, Wu Q Tags: Int J Food Microbiol Source Type: research

Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market.
Abstract Following implementation of Health Canada's Policy on Listeria monocytogenes in Ready-to-Eat Foods by Canadian food safety authorities in 2011, a four-year study (2012-2016) was carried out to gain baseline information on the occurrence of bacterial pathogens, notably the prevalence and levels of Listeria monocytogenes (L. monocytogenes) in various product types of ready-to-eat (RTE) fresh-cut fruits and fresh-cut vegetables sold at retail in Canada. A total of 10,070 pre-packaged samples, including 4691 fresh-cut fruit and 5379 fresh-cut vegetable samples were collected from retail stores across Canada a...
Source: International Journal of Food Microbiology - September 3, 2020 Category: Food Science Authors: Zhang H, Yamamoto E, Murphy J, Locas A Tags: Int J Food Microbiol Source Type: research

Occurrence, diversity and temperature-dependent growth kinetics of Aeromonas spp. in lettuce.
Abstract Bagged, pre-cut and prewashed lettuce products are marketed as ready to eat. This concept poses a food safety concern, due to lack of efficient hurdles to eliminate possible microbial contaminants from the fresh produce and/or the processing itself. Aeromonas spp. are potential foodborne pathogens that are frequently isolated from lettuce. High counts of, e.g., A. hydrophila have been found in retail ready-to-eat (RTE) vegetable salads. The aim of this study was to assess the general microbiological quality, the occurrence and diversity of potential human pathogenic mesophilic Aeromonas spp. of retail RTE...
Source: International Journal of Food Microbiology - August 30, 2020 Category: Food Science Authors: Umutoni N, Jakobsen AN, Mukhatov K, Thomassen GMB, Karlsen H, Mehli L Tags: Int J Food Microbiol Source Type: research

Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.
aux B Abstract Outgrowth and toxinogenesis of Clostridium botulinum Group II (non-proteolytic) type B were studied in cooked ham prepared with different NaNO2 (ranging from 0 to 80 mg/kg) and sodium chloride (NaCl, ranging from 12 to 19 g/kg) incorporation rates. Cured ground pork batters were inoculated with a cocktail of 3 strains of C. botulinum Group II type B at 3.5 log10 CFU/g, portioned and samples of 50 g were vacuum packed then cooked and cooled based on thermal processing employed by the meat processing industry. These cooked ham model samples were stored under reasonably foreseeable conditions of ...
Source: International Journal of Food Microbiology - August 29, 2020 Category: Food Science Authors: Lebrun S, Van Nieuwenhuysen T, Crèvecoeur S, Vanleyssem R, Thimister J, Denayer S, Jeuge S, Daube G, Clinquart A, Fremaux B Tags: Int J Food Microbiol Source Type: research

Unravelling the composition of tap and mineral water microbiota: Divergences between next-generation sequencing techniques and culture-based methods.
;a-Aljaro C Abstract The complex and highly diverse microbial environment of drinking water, consisting mainly of bacteria at different metabolic states, is still underexplored. The aim of this work was to characterize the bacterial communities in tap water and bottled mineral water, the two predominant sources of drinking water in modern societies. A total of 11 tap water samples from a range of locations and distribution networks and 10 brands of bottled natural mineral water were analysed using two approaches: a) heterotrophic plate counts by matrix-assisted laser desorption/ionization time of flight mass-spect...
Source: International Journal of Food Microbiology - August 28, 2020 Category: Food Science Authors: Sala-Comorera L, Caudet-Segarra L, Galofré B, Lucena F, Blanch AR, García-Aljaro C Tags: Int J Food Microbiol Source Type: research

Broad range of substrate specificities in papain and fig latex enzymes preparations improve enumeration of Listeria monocytogenes.
NĐ Abstract Numerous applications of proteolytic enzymes include dissociation of fermented meat products for the enumeration of `foodborne pathogenic bacteria. The use of trypsin for this cause is abandoned due to the high concentration of the enzyme affecting released bacteria. Papain, as a suggested replacement, and fig latex preparation with high extent of papain-like enzymes have the potential to be applied for bacteria enumeration. Both enzymatic preparations, originating from papaya and fig, showed a broader range of substrate specificities including gelatinolytic activity, especially prominent in the cas...
Source: International Journal of Food Microbiology - August 27, 2020 Category: Food Science Authors: Vatić S, Mirković N, Milošević JR, Jovčić B, Polović NĐ Tags: Int J Food Microbiol Source Type: research

Occurrence of Listeria and Escherichia coli in frozen fruit and vegetables collected from retail and catering premises in England 2018-2019.
This study indicates that L. monocytogenes was present in 10% of frozen vegetables and even though products are generally not ready-to-eat and are intended to be cooked prior to consumption, these have the potential to cause illness. Clear cooking and handling instructions are therefore required on these products to ensure that the health of consumers is not put at risk, and appropriate Good Manufacturing Practice measures should be followed by all fruit and vegetable freezing plants in order to reduce contamination with Listeria during processing. PMID: 32906080 [PubMed - as supplied by publisher] (Source: Internatio...
Source: International Journal of Food Microbiology - August 26, 2020 Category: Food Science Authors: Willis C, McLauchlin J, Aird H, Amar C, Barker C, Dallman T, Elviss N, Lai S, Sadler-Reeves L Tags: Int J Food Microbiol Source Type: research

Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu.
In this study, the effects of flavourzyme addition on the fermentation of Suanzhayu fish were investigated. The results showed that the addition of 50 U/g flavourzyme reduced the water activity (aw) of products and promoted the release of trichloroacetic acid (TCA)-soluble peptides and free amino acids (FAAs). Thus, the stability of the product was improved and its nutritional value was increased. In addition, with the addition of flavourzyme, Lactobacillus and Saccharomyces more quickly became the dominant genera in the fermentation. Furthermore, the formation of alcohols, aldehydes, and esters was promoted in flavou...
Source: International Journal of Food Microbiology - August 23, 2020 Category: Food Science Authors: Yang J, Jiang C, Bao R, Liu M, Lv J, Yang Z, Xu W, Liang H, Ji C, Li S, Zhang S, Lin X Tags: Int J Food Microbiol Source Type: research

Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese.
The objectives of this study were i) to evaluate the inhibitory effects of zinc oxide (ZnO) nanoparticles against E. coli O157:H7 at 10 or 37 °C using broth dilution; ii) to address the post-process contamination of white brined cheese with E. coli O157:H7 by using chitosan coating with or without ZnO nanoparticles during storage for 28 d at 4 and 10 °C; and iii) to study the physicochemical characteristics of chitosan coating containing ZnO nanoparticles. ZnO nanoparticles at ≥0.0125% inhibited the growth of three E. coli O157:H7 strains at both 37 and 10 °C. The chitosan coating with or with...
Source: International Journal of Food Microbiology - August 21, 2020 Category: Food Science Authors: Al-Nabulsi A, Osaili T, Sawalha A, Olaimat AN, Albiss BA, Mehyar G, Ayyash M, Holley R Tags: Int J Food Microbiol Source Type: research

Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat.
This study investigated physiological alterations involved in the inactivation of Levilactobacillus (L.) brevis and Leuconostoc (Lc.) mesenteroides in orange juice caused by Citrus lemon essential oil (CLEO) and C. reticulata essential oil (CREO) alone and combined with mild heat treatment (MHT). Damage in DNA, membrane integrity, membrane potential, metabolic and efflux activity of bacterial cells were measured after exposure (6 and 12 min) to CLEO or CREO (0.5 μL/mL) and/or MHT (54 °C) using flow cytometry. Limonene was the major constituent in CLEO (66.4%) and CREO (89.4%). The size of the damaged ...
Source: International Journal of Food Microbiology - August 21, 2020 Category: Food Science Authors: de Souza Pedrosa GT, de Souza EL, de Melo ANF, da Cruz Almeida ET, de Sousa Guedes JP, de Carvalho RJ, Pagán R, Magnani M Tags: Int J Food Microbiol Source Type: research

Adhesion and removal of E. coli K12 as affected by leafy green produce epicuticular wax composition, surface roughness, produce and bacterial surface hydrophobicity, and sanitizers.
Abstract Contaminated leafy vegetables have been associated with high-profile outbreaks causing severe illnesses. A good understanding of the interactions between human pathogen and produce is important for developing improved food safety control strategies. Currently, the role played by produce surface physiochemical characteristics in such interactions is not well-understood. This work was performed to examine the effects of produce physiochemical characteristics, including surface roughness, epicuticular wax composition, and produce and bacteria surface hydrophobicity on attachment and removal of vegetative bac...
Source: International Journal of Food Microbiology - August 19, 2020 Category: Food Science Authors: Palma-Salgado S, Ku KM, Dong M, Nguyen TH, Juvik JA, Feng H Tags: Int J Food Microbiol Source Type: research

Prediction of Salmonella serovars isolated from clinical and food matrices in Lebanon and genomic-based investigation focusing on Enteritidis serovar.
Abstract Salmonella enterica subsp. enterica serovars are considered major causes of food poisoning and we performed this study because Salmonella is a burden in Lebanon. The present study investigated the ability of genomic information to predict serovar using a collection of Salmonella isolates from infected humans (n = 24) and contaminated food (n = 63) in Lebanon. Further, the phylogenomic relationships of the serovar the predominated in Lebanon (i.e., S. Enteritidis; n = 25) were investigated in comparison with isolates from other countries (n = 130) based on coregenome...
Source: International Journal of Food Microbiology - August 15, 2020 Category: Food Science Authors: Mansour MN, Yaghi J, El Khoury A, Felten A, Mistou MY, Atoui A, Radomski N Tags: Int J Food Microbiol Source Type: research

Investigation of Anisakis larvae in different products of ready-to-eat fish meat and imported frozen fish in Turkey.
Abstract Globalization opens new market areas and affects food consumption habits, resulting in rapid and remarkable cultural change. Food habits such as consumption of raw fish meat have become popular, resulting in increased risk of emerging infectious diseases. Anisakis simplex sensu stricto (s.s) and A. pegreffii are the most common and important fish-borne zoonotic nematodes responsible for human anisakiasis, which occurs through the consumption of raw or undercooked fish as well as cooked fish due to their heat-stable allergens. Here, we investigated the prevalence, intensity, and abundance of Anisakis larva...
Source: International Journal of Food Microbiology - August 13, 2020 Category: Food Science Authors: Simsek E, Pekmezci GZ, Yildirim A, Duzlu O, Onder Z, Ciloglu A, Sursal N, Yilmaz E, Gonulalan Z, Inci A Tags: Int J Food Microbiol Source Type: research

An interlaboratory study on the detection methods for enterotoxigenic Escherichia coli in vegetables using enterotoxin gene screening and selective agars for ETEC-specific isolation.
This study particularly focused on the detection efficiencies of real-time PCR assays for enterotoxin genes (sth, stp, and lt), IMS-plating methods, and direct plating onto sorbitol MacConkey agar and CHROMagar STEC medium, supplemented with tobramycin, which is a novel modification in the preparation of a selective agar. Cucumber and leek samples inoculated with ETEC O148 and O159, either at 4-7 CFU/25 g (low levels) or at 21-37 CFU/25 g (high levels) were used as samples with uninoculated samples used as controls. At high inoculation levels, the sensitivities of sth, stp, and lt detection, direct-plat...
Source: International Journal of Food Microbiology - August 11, 2020 Category: Food Science Authors: Hara-Kudo Y, Ohtsuka K, Konishi N, Yoshida T, Iwabuchi K, Hiratsuka T, Nagai Y, Kimata K, Wada H, Yamazaki T, Tsuchiya A, Mori T, Inagaki S, Shiraishi S, Terajima J Tags: Int J Food Microbiol Source Type: research

Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology.
r M Abstract Several yeasts, which are eukaryotic microorganisms, have long been used in different industries due to their potential applications, both for fermentation and for the production of specific metabolites. Kluyveromyces marxianus is one of the most auspicious nonconventional yeasts, generally isolated from wide-ranging natural habitats such as fermented traditional dairy products, kefir grain, sewage from sugar industries, sisal leaves, and plants. This is a food-grade yeast with various beneficial traits, such as rapid growth rate and thermotolerance that make it appealing for different industrial food...
Source: International Journal of Food Microbiology - August 11, 2020 Category: Food Science Authors: Karim A, Gerliani N, Aïder M Tags: Int J Food Microbiol Source Type: research

Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry.
hez G, Bobo G, Viñas I Abstract Strawberries are often consumed fresh or only receive minimal processing, inducing a significant health risk to the consumer if contamination occurs anywhere from farm to fork. Outbreaks of foodborne illness associated with strawberries often involve a broad range of microbiological agents, from viruses (human norovirus) to bacteria (Salmonella spp. and Listeria monocytogenes). The addition of sanitizers to water washes is one of the most commonly studied strategies to remove or inactivate pathogens on berries as well as avoid cross contamination due to reuse of process wash ...
Source: International Journal of Food Microbiology - August 7, 2020 Category: Food Science Authors: Ortiz-Solà J, Abadias M, Colás-Medà P, Sánchez G, Bobo G, Viñas I Tags: Int J Food Microbiol Source Type: research

Larval ascaridoid nematodes in horned and musky octopus (Eledone cirrhosa and E. moschata) and longfin inshore squid (Doryteuthis pealeii): Safety and quality implications for cephalopod products sold as fresh on the Italian market.
Abstract The aim of this study was to evaluate the occurrence, infection level and distribution of ascaridoid larvae in cephalopod products sold in Italy. Data on the species most commonly commercialized as whole and fresh on the Italian market were collected. After comparing commercial and literature data, Eledone spp., comprising E. cirrhosa and E. moschata (horned octopus and musky octopus, respectively) and Doryteuthis pealeii (longfin inshore squid) were selected, as they had been rarely investigated. Overall, 75 Eledone spp. caught in the Mediterranean Sea (FAO area 37) and 70 D. pealeii from the Northwest A...
Source: International Journal of Food Microbiology - August 7, 2020 Category: Food Science Authors: Guardone L, Bilska-Zając E, Giusti A, Malandra R, Cencek T, Armani A Tags: Int J Food Microbiol Source Type: research

Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization.
The objective of this study was to determine reductions of Salmonella, STEC, L. monocytogenes, and a possible surrogate (Pediococcus acidilactici) on dried apricot halves, whole macadamia nuts, and raisins after treatment with vacuum-assisted steam at three temperatures (62 °C, 72 °C, or 82 °C) and multiple time intervals. Bacterial inactivation was variable between commodities, with higher temperatures and longer times necessary to achieve comparable reductions of pathogens on apricot halves and macadamia nuts compared to raisins. Reductions of the tested pathogens were comparable; therefore, on...
Source: International Journal of Food Microbiology - August 7, 2020 Category: Food Science Authors: Acuff JC, Wu J, Marik C, Waterman K, Gallagher D, Huang H, Williams RC, Ponder MA Tags: Int J Food Microbiol Source Type: research

Development of a rapid detection method for Photobacterium spp. using Loop-mediated isothermal amplification (LAMP).
This study demonstrates that the developed LAMP assay represents a reliable and sensitive method for rapid detection of photobacteria on meats. However, its specificity would allow the applicability of the methodology to be extended to other foods, e.g. fish and seafood where presence of photobacteria is directly linked to their shelf life. The method has no requirement for specialized equipment or specially trained personal allowing an easy implementation within the quality control of the food industry. Considering the lot-to-lot variations observed on meats regarding the presence of photobacteria and the impracticality o...
Source: International Journal of Food Microbiology - August 5, 2020 Category: Food Science Authors: Fuertes-Perez S, Hilgarth M, Vogel RF Tags: Int J Food Microbiol Source Type: research