Genetic and serological characterization of capsular antigen untypeable Vibrio parahaemolyticus strains reveal novel K serotypes and epidemiological characteristics in Shandong, China
In this study, we identified three K serotypes of V. parahaemolyticus through in-depth genetic analysis of the K antigen gene cluster, serological tests, and the production of antisera. Among the nine strains, seven possess K untypeable 2 (KUT2) antigens, which have been reported recently by another group. However, two new O and K combinations (O3:KUT2 and O11:KUT2) were first characterized by us, with the remaining two each representing a novel K serotype. Moreover, through comparative genomic analysis, we showed that the Shandong KUT2 strains exhibit different virulence profiles compared to their identical K serotype par...
Source: International Journal of Food Microbiology - April 11, 2021 Category: Food Science Authors: Renpeng Li Jing Wang Lu Wang Bin Hu Zongdong Liu Na Sun Ying Yang Song Miao Xi Guo Source Type: research

Genetic and serological characterization of capsular antigen untypeable Vibrio parahaemolyticus strains reveal novel K serotypes and epidemiological characteristics in Shandong, China
In this study, we identified three K serotypes of V. parahaemolyticus through in-depth genetic analysis of the K antigen gene cluster, serological tests, and the production of antisera. Among the nine strains, seven possess K untypeable 2 (KUT2) antigens, which have been reported recently by another group. However, two new O and K combinations (O3:KUT2 and O11:KUT2) were first characterized by us, with the remaining two each representing a novel K serotype. Moreover, through comparative genomic analysis, we showed that the Shandong KUT2 strains exhibit different virulence profiles compared to their identical K serotype par...
Source: International Journal of Food Microbiology - April 11, 2021 Category: Food Science Authors: Renpeng Li Jing Wang Lu Wang Bin Hu Zongdong Liu Na Sun Ying Yang Song Miao Xi Guo Source Type: research

Genetic and serological characterization of capsular antigen untypeable Vibrio parahaemolyticus strains reveal novel K serotypes and epidemiological characteristics in Shandong, China
In this study, we identified three K serotypes of V. parahaemolyticus through in-depth genetic analysis of the K antigen gene cluster, serological tests, and the production of antisera. Among the nine strains, seven possess K untypeable 2 (KUT2) antigens, which have been reported recently by another group. However, two new O and K combinations (O3:KUT2 and O11:KUT2) were first characterized by us, with the remaining two each representing a novel K serotype. Moreover, through comparative genomic analysis, we showed that the Shandong KUT2 strains exhibit different virulence profiles compared to their identical K serotype par...
Source: International Journal of Food Microbiology - April 11, 2021 Category: Food Science Authors: Renpeng Li Jing Wang Lu Wang Bin Hu Zongdong Liu Na Sun Ying Yang Song Miao Xi Guo Source Type: research

Prevalence, characterization and antibiotic resistance of Shiga toxigenic Escherichia coli serogroups isolated from fresh beef and locally processed ready-to-eat meat products in Lagos, Nigeria
This study investigated the prevalence of E. coli O157: H7 and non-O157 STEC serogroups in fresh beef in the open market and street vended meat products (n = 180) in Lagos metropolis, Nigeria. A combination of culture media and immunomagnetic separation followed by typing for associated virulence factors and serotypes was performed. Antimicrobial susceptibility testing was performed on the isolated STEC serotypes using the disk diffusion method. A total of 72 STEC serogroup isolates were detected from 61 out of 180 samples. The O157 STEC serotypes were detected in fresh beef, suya, minced meat and tsire with prevalence of ...
Source: International Journal of Food Microbiology - April 10, 2021 Category: Food Science Authors: Olanrewaju E Fayemi Gabriel B Akanni James A Elegbeleye Olusimbo O Aboaba Patrick M Njage Source Type: research

Genomic diversity of Listeria monocytogenes isolates from seafood, horticulture and factory environments in New Zealand
This study aimed to analyse L. monocytogenes from different sources from New Zealand (NZ) and to compare them with international strains. We used pulsed-field gel electrophoresis (PFGE), multilocus sequence typing (MLST) and whole-genome single nucleotide polymorphisms (SNP) to study the population structure of the NZ L. monocytogenes isolates and their relationship with the international strains. The NZ isolates formed unique clusters in PFGE, MLST and whole-genome SNP comparisons compared to the international isolates for which data were available. PFGE identified 31 AscI and 29 ApaI PFGE patterns with indistinguishable ...
Source: International Journal of Food Microbiology - April 10, 2021 Category: Food Science Authors: Vathsala Mohan Cristina D Cruz Arnoud H M van Vliet Andrew R Pitman Sandra B Visnovsky Lucia Rivas Brent Gilpin Graham C Fletcher Source Type: research

The responses of Salmonella enterica serovar Typhimurium to vanillin in apple juice through global transcriptomics
In this study, we exposed S. Typhimurium to commercial apple juice with/without vanillin (3.2 mg/mL) at 45 °C for 75 min to determine the survival rate. Subsequently, the 10-min cultures were selected for transcriptomic analysis. Using high-throughput RNA sequencing, genes related to vanillin resistance and their expression changes of S. Typhimurium were identified. The survival curve showed that S. Typhimurium treated with vanillin were inactivated by 5.5 log after 75 min, while the control group only decreased by 2.3 log. Such a discrepancy showed the significant antibacterial effect of vanillin on S. Typhimurium. As...
Source: International Journal of Food Microbiology - April 10, 2021 Category: Food Science Authors: Hong Bai Donggen Zhou Xiaowei Zhang Yifang Cao Xinglong Xiao Yan Zhang Yigang Yu Source Type: research

Prevalence, characterization and antibiotic resistance of Shiga toxigenic Escherichia coli serogroups isolated from fresh beef and locally processed ready-to-eat meat products in Lagos, Nigeria
This study investigated the prevalence of E. coli O157: H7 and non-O157 STEC serogroups in fresh beef in the open market and street vended meat products (n = 180) in Lagos metropolis, Nigeria. A combination of culture media and immunomagnetic separation followed by typing for associated virulence factors and serotypes was performed. Antimicrobial susceptibility testing was performed on the isolated STEC serotypes using the disk diffusion method. A total of 72 STEC serogroup isolates were detected from 61 out of 180 samples. The O157 STEC serotypes were detected in fresh beef, suya, minced meat and tsire with prevalence of ...
Source: International Journal of Food Microbiology - April 10, 2021 Category: Food Science Authors: Olanrewaju E Fayemi Gabriel B Akanni James A Elegbeleye Olusimbo O Aboaba Patrick M Njage Source Type: research

Genomic diversity of Listeria monocytogenes isolates from seafood, horticulture and factory environments in New Zealand
This study aimed to analyse L. monocytogenes from different sources from New Zealand (NZ) and to compare them with international strains. We used pulsed-field gel electrophoresis (PFGE), multilocus sequence typing (MLST) and whole-genome single nucleotide polymorphisms (SNP) to study the population structure of the NZ L. monocytogenes isolates and their relationship with the international strains. The NZ isolates formed unique clusters in PFGE, MLST and whole-genome SNP comparisons compared to the international isolates for which data were available. PFGE identified 31 AscI and 29 ApaI PFGE patterns with indistinguishable ...
Source: International Journal of Food Microbiology - April 10, 2021 Category: Food Science Authors: Vathsala Mohan Cristina D Cruz Arnoud H M van Vliet Andrew R Pitman Sandra B Visnovsky Lucia Rivas Brent Gilpin Graham C Fletcher Source Type: research

The responses of Salmonella enterica serovar Typhimurium to vanillin in apple juice through global transcriptomics
In this study, we exposed S. Typhimurium to commercial apple juice with/without vanillin (3.2 mg/mL) at 45 °C for 75 min to determine the survival rate. Subsequently, the 10-min cultures were selected for transcriptomic analysis. Using high-throughput RNA sequencing, genes related to vanillin resistance and their expression changes of S. Typhimurium were identified. The survival curve showed that S. Typhimurium treated with vanillin were inactivated by 5.5 log after 75 min, while the control group only decreased by 2.3 log. Such a discrepancy showed the significant antibacterial effect of vanillin on S. Typhimurium. As...
Source: International Journal of Food Microbiology - April 10, 2021 Category: Food Science Authors: Hong Bai Donggen Zhou Xiaowei Zhang Yifang Cao Xinglong Xiao Yan Zhang Yigang Yu Source Type: research

Corrigendum to "Development of a rapid detection method for Photobacterium spp. using Loop-mediated isothermal amplification (LAMP)" [Int. J. Food Microbiol. 334 (2020), 108805]
Int J Food Microbiol. 2021 Apr 5:109176. doi: 10.1016/j.ijfoodmicro.2021.109176. Online ahead of print.NO ABSTRACTPMID:33832768 | DOI:10.1016/j.ijfoodmicro.2021.109176 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - April 9, 2021 Category: Food Science Authors: Sandra Fuertes-Perez Maik Hilgarth Rudi F Vogel Source Type: research

Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts inhibition of C. perfringens in sous-vide chicken
Int J Food Microbiol. 2021 Mar 31;347:109193. doi: 10.1016/j.ijfoodmicro.2021.109193. Online ahead of print.ABSTRACTCurrent consumer preferences for both clean label food ingredients and convenience-based foods has provided a unique opportunity to explore the application of novel natural food preservatives in sous vide products. The anaerobic environment and relatively low thermal processing of the sous vide process creates a favorable environment for the survival, germination, and outgrowth of spore-forming bacterium Clostridium perfringens. The aim of this study was to identify effective novel natural ingredient formulat...
Source: International Journal of Food Microbiology - April 9, 2021 Category: Food Science Authors: Clayton J Smith Magdalena A Olszewska Francisco Diez-Gonzalez Source Type: research

Prevalence of Brucella spp. in raw milk and artisanal cheese tested via real-time qPCR and culture assay
This study aimed to determine the prevalence and quantity of Brucella spp. in sheep and goat raw milk, as well as artisanal cheeses produced in the North-west of Iran. To evaluate the intrinsic parameters that may affect the survival of Brucella spp., some of the cheese properties (e.g., pH, salt, moisture, and storage time before selling) were also assessed. A total of 572 samples consisting in 214 sheep raw milk, 92 goat raw milk, and 266 local artisanal cheese samples were collected. The artisanal cheeses were manufactured from a mixture of raw sheep and goat milk. According to the results, using quantitative real-time ...
Source: International Journal of Food Microbiology - April 9, 2021 Category: Food Science Authors: Amir Saber Marouf Shahram Hanifian Jalal Shayegh Source Type: research

Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens
In this study, three strains isolated from sourdough were selected for dough fermentation, namely Pediococcus acidilactici XZ31, Saccharomyces cerevisiae JM1 and Torulaspora delbrueckii JM4. The changes in dough protein during the fermentation process were studied. Protein degradation and antigenic response in dough inoculated with Pediococcus acidilactici XZ31 monoculture and co-culture with yeast were mainly evaluated by SDS-PAGE, immunoblotting, ELISA and Liquid chromatography-tandem mass spectrometry assay. The whole-genome transcriptomic changes in Pediococcus acidilactici XZ31 were also investigated by RNA sequencing...
Source: International Journal of Food Microbiology - April 9, 2021 Category: Food Science Authors: Wenhui Fu Chenglong Liu Xiao Meng Sha Tao Wentong Xue Source Type: research

Corrigendum to "Development of a rapid detection method for Photobacterium spp. using Loop-mediated isothermal amplification (LAMP)" [Int. J. Food Microbiol. 334 (2020), 108805]
Int J Food Microbiol. 2021 Apr 5:109176. doi: 10.1016/j.ijfoodmicro.2021.109176. Online ahead of print.NO ABSTRACTPMID:33832768 | DOI:10.1016/j.ijfoodmicro.2021.109176 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - April 9, 2021 Category: Food Science Authors: Sandra Fuertes-Perez Maik Hilgarth Rudi F Vogel Source Type: research

Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum - Effect of eight environmental factors
Int J Food Microbiol. 2021 Mar 17;346:109162. doi: 10.1016/j.ijfoodmicro.2021.109162. Online ahead of print.ABSTRACTA new cardinal parameter growth and growth boundary model for non-proteolytic C. botulinum was developed and validated for fresh and lightly preserved seafood and poultry products. 523 growth rates in broth were used to determine cardinal parameter values and terms for temperature, pH, NaCl/water activity, acetic, benzoic, citric, lactic and sorbic acids. The new growth and growth boundary model included the inhibiting interactive effect between these factors and it was calibrated using growth curves from 10 ...
Source: International Journal of Food Microbiology - April 7, 2021 Category: Food Science Authors: Ioulia Koukou Ole Mejlholm Paw Dalgaard Source Type: research

Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum - Effect of eight environmental factors
Int J Food Microbiol. 2021 Mar 17;346:109162. doi: 10.1016/j.ijfoodmicro.2021.109162. Online ahead of print.ABSTRACTA new cardinal parameter growth and growth boundary model for non-proteolytic C. botulinum was developed and validated for fresh and lightly preserved seafood and poultry products. 523 growth rates in broth were used to determine cardinal parameter values and terms for temperature, pH, NaCl/water activity, acetic, benzoic, citric, lactic and sorbic acids. The new growth and growth boundary model included the inhibiting interactive effect between these factors and it was calibrated using growth curves from 10 ...
Source: International Journal of Food Microbiology - April 7, 2021 Category: Food Science Authors: Ioulia Koukou Ole Mejlholm Paw Dalgaard Source Type: research

Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation
Int J Food Microbiol. 2021 Mar 17;347:109169. doi: 10.1016/j.ijfoodmicro.2021.109169. Online ahead of print.ABSTRACTThe isolation of autochthonous yeast species presents a good strategy to select new microorganisms for developing an adequate inoculum to carry out fermentations and generate representative products of the cider production zone. However, non-Saccharomyces yeasts have been considered to have low capacity to carry out a complete fermentation as Saccharomyces cerevisiae. In this work, five autochthonous yeasts from a cider fermentation process were isolated and identified as Saccharomyces cerevisiae, Kluyveromyc...
Source: International Journal of Food Microbiology - April 4, 2021 Category: Food Science Authors: Anne Gschaedler Laura E I ñiguez-Muñoz Nilda Y Flores-Flores Manuel Kirchmayr Melchor Arellano-Plaza Source Type: research

Prevalence of mobile colistin resistance (mcr) genes in extended-spectrum β-lactamase-producing Escherichia coli isolated from retail raw foods in Nha Trang, Vietnam
In conclusion, mcr-1 and mcr-3 genes existed individually or concurrently in ESBL-Ec isolates recovered from retail raw food in Nha Trang city, which might further complicate the antimicrobial-resistant situation in Vietnam, and is a possible health risk for human.PMID:33813365 | DOI:10.1016/j.ijfoodmicro.2021.109164 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - April 4, 2021 Category: Food Science Authors: Phong Quoc Le Sharda Prasad Awasthi Noritoshi Hatanaka Atsushi Hinenoya Jayedul Hassan Rabee Alhossiny Ombarak Atsushi Iguchi Nga Thuy Thi Tran Khanh Van Thi Dao Mai Quang Vien Huy Xuan Le Hung Thai Do Yoshimasa Yamamoto Shinji Yamasaki Source Type: research

Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation
Int J Food Microbiol. 2021 Mar 17;347:109169. doi: 10.1016/j.ijfoodmicro.2021.109169. Online ahead of print.ABSTRACTThe isolation of autochthonous yeast species presents a good strategy to select new microorganisms for developing an adequate inoculum to carry out fermentations and generate representative products of the cider production zone. However, non-Saccharomyces yeasts have been considered to have low capacity to carry out a complete fermentation as Saccharomyces cerevisiae. In this work, five autochthonous yeasts from a cider fermentation process were isolated and identified as Saccharomyces cerevisiae, Kluyveromyc...
Source: International Journal of Food Microbiology - April 4, 2021 Category: Food Science Authors: Anne Gschaedler Laura E I ñiguez-Muñoz Nilda Y Flores-Flores Manuel Kirchmayr Melchor Arellano-Plaza Source Type: research

Prevalence of mobile colistin resistance (mcr) genes in extended-spectrum β-lactamase-producing Escherichia coli isolated from retail raw foods in Nha Trang, Vietnam
In conclusion, mcr-1 and mcr-3 genes existed individually or concurrently in ESBL-Ec isolates recovered from retail raw food in Nha Trang city, which might further complicate the antimicrobial-resistant situation in Vietnam, and is a possible health risk for human.PMID:33813365 | DOI:10.1016/j.ijfoodmicro.2021.109164 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - April 4, 2021 Category: Food Science Authors: Phong Quoc Le Sharda Prasad Awasthi Noritoshi Hatanaka Atsushi Hinenoya Jayedul Hassan Rabee Alhossiny Ombarak Atsushi Iguchi Nga Thuy Thi Tran Khanh Van Thi Dao Mai Quang Vien Huy Xuan Le Hung Thai Do Yoshimasa Yamamoto Shinji Yamasaki Source Type: research

Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation
Int J Food Microbiol. 2021 Mar 17;347:109169. doi: 10.1016/j.ijfoodmicro.2021.109169. Online ahead of print.ABSTRACTThe isolation of autochthonous yeast species presents a good strategy to select new microorganisms for developing an adequate inoculum to carry out fermentations and generate representative products of the cider production zone. However, non-Saccharomyces yeasts have been considered to have low capacity to carry out a complete fermentation as Saccharomyces cerevisiae. In this work, five autochthonous yeasts from a cider fermentation process were isolated and identified as Saccharomyces cerevisiae, Kluyveromyc...
Source: International Journal of Food Microbiology - April 4, 2021 Category: Food Science Authors: Anne Gschaedler Laura E I ñiguez-Muñoz Nilda Y Flores-Flores Manuel Kirchmayr Melchor Arellano-Plaza Source Type: research

Prevalence of mobile colistin resistance (mcr) genes in extended-spectrum β-lactamase-producing Escherichia coli isolated from retail raw foods in Nha Trang, Vietnam
In conclusion, mcr-1 and mcr-3 genes existed individually or concurrently in ESBL-Ec isolates recovered from retail raw food in Nha Trang city, which might further complicate the antimicrobial-resistant situation in Vietnam, and is a possible health risk for human.PMID:33813365 | DOI:10.1016/j.ijfoodmicro.2021.109164 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - April 4, 2021 Category: Food Science Authors: Phong Quoc Le Sharda Prasad Awasthi Noritoshi Hatanaka Atsushi Hinenoya Jayedul Hassan Rabee Alhossiny Ombarak Atsushi Iguchi Nga Thuy Thi Tran Khanh Van Thi Dao Mai Quang Vien Huy Xuan Le Hung Thai Do Yoshimasa Yamamoto Shinji Yamasaki Source Type: research

Presence of Saccharomyces cerevisiae subsp. diastaticus in industry and nature and spoilage capacity of its vegetative cells and ascospores
Int J Food Microbiol. 2021 Mar 26;347:109173. doi: 10.1016/j.ijfoodmicro.2021.109173. Online ahead of print.ABSTRACTSaccharomyces cerevisiae sub-species diastaticus (S. diastaticus) is the main fungal cause of spoilage of carbonated fermented beverages in the brewing industry. Here, prevalence of S. diastaticus in nature and breweries was assessed as well as the spoilage capacity of its vegetative cells and spores. S. diastaticus could only be enriched from 1 out of 136 bark and soil samples from the Netherlands, being the first described natural isolate of this yeast outside South America. On the other hand, it was identi...
Source: International Journal of Food Microbiology - April 3, 2021 Category: Food Science Authors: Inge M Suiker Ger J A Arkesteijn Petra J Zeegers Han A B W östen Source Type: research

Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries
In conclusion, practices intended to avoid cross-contamination from chicken to kitchen surfaces and washing utensils are not established among consumers in all European countries. Nevertheless, cross-contamination events that disseminate infectious doses of pathogens seems to be rare, probably due to the relatively low levels of pathogens in food combined with food preferences. Food safety interventions must consider the national food culture, preferences, practices and the prevalence and levels of pathogens in food. Emphasis should be on providing and promoting chicken products with lower risk (prevalence of pathogens, re...
Source: International Journal of Food Microbiology - April 3, 2021 Category: Food Science Authors: Trond M øretrø Christophe Nguyen-The Pierrine Didier Isabelle Ma ître Tekla Izs ó Gyula Kasza Silje E Skuland Maria Jo ão Cardoso Vania B Ferreira Paula Teixeira Daniela Borda Loredana Dumitrascu Corina Neagu Anca Ioana Nicolau Eduard Anfruns-Estrada Source Type: research

Survival rate of Escherichia coli O157 in artificially contaminated raw and thermized ewe milk in different Pecorino cheese production processes
Int J Food Microbiol. 2021 Mar 26;347:109175. doi: 10.1016/j.ijfoodmicro.2021.109175. Online ahead of print.ABSTRACTPecorino is a typical Italian cheese, mostly produced in central and southern Italy regions using ewe raw milk and following traditional procedures. The use of raw milk constitutes a risk linked to the potential survival or multiplication of pathogenic microorganisms, as Shiga toxin-producing Escherichia coli (STEC). The aim of this study was to compare different Italian traditional Pecorino production methods to determine if there were any phases that could influence the Escherichia coli O157 survival rate, ...
Source: International Journal of Food Microbiology - April 3, 2021 Category: Food Science Authors: Gabriella Centorotola Anna Franca Sperandii Patrizia Tucci Nicola D'Alterio Lucilla Ricci Elisa Goffredo Maria Emanuela Mancini Luigi Iannetti Romolo Salini Giacomo Migliorati Francesco Pomilio Andrea Valiani Roberta Ortenzi Luigi Lanni Source Type: research

Presence of Saccharomyces cerevisiae subsp. diastaticus in industry and nature and spoilage capacity of its vegetative cells and ascospores
Int J Food Microbiol. 2021 Mar 26;347:109173. doi: 10.1016/j.ijfoodmicro.2021.109173. Online ahead of print.ABSTRACTSaccharomyces cerevisiae sub-species diastaticus (S. diastaticus) is the main fungal cause of spoilage of carbonated fermented beverages in the brewing industry. Here, prevalence of S. diastaticus in nature and breweries was assessed as well as the spoilage capacity of its vegetative cells and spores. S. diastaticus could only be enriched from 1 out of 136 bark and soil samples from the Netherlands, being the first described natural isolate of this yeast outside South America. On the other hand, it was identi...
Source: International Journal of Food Microbiology - April 3, 2021 Category: Food Science Authors: Inge M Suiker Ger J A Arkesteijn Petra J Zeegers Han A B W östen Source Type: research

Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries
In conclusion, practices intended to avoid cross-contamination from chicken to kitchen surfaces and washing utensils are not established among consumers in all European countries. Nevertheless, cross-contamination events that disseminate infectious doses of pathogens seems to be rare, probably due to the relatively low levels of pathogens in food combined with food preferences. Food safety interventions must consider the national food culture, preferences, practices and the prevalence and levels of pathogens in food. Emphasis should be on providing and promoting chicken products with lower risk (prevalence of pathogens, re...
Source: International Journal of Food Microbiology - April 3, 2021 Category: Food Science Authors: Trond M øretrø Christophe Nguyen-The Pierrine Didier Isabelle Ma ître Tekla Izs ó Gyula Kasza Silje E Skuland Maria Jo ão Cardoso Vania B Ferreira Paula Teixeira Daniela Borda Loredana Dumitrascu Corina Neagu Anca Ioana Nicolau Eduard Anfruns-Estrada Source Type: research

Survival rate of Escherichia coli O157 in artificially contaminated raw and thermized ewe milk in different Pecorino cheese production processes
Int J Food Microbiol. 2021 Mar 26;347:109175. doi: 10.1016/j.ijfoodmicro.2021.109175. Online ahead of print.ABSTRACTPecorino is a typical Italian cheese, mostly produced in central and southern Italy regions using ewe raw milk and following traditional procedures. The use of raw milk constitutes a risk linked to the potential survival or multiplication of pathogenic microorganisms, as Shiga toxin-producing Escherichia coli (STEC). The aim of this study was to compare different Italian traditional Pecorino production methods to determine if there were any phases that could influence the Escherichia coli O157 survival rate, ...
Source: International Journal of Food Microbiology - April 3, 2021 Category: Food Science Authors: Gabriella Centorotola Anna Franca Sperandii Patrizia Tucci Nicola D'Alterio Lucilla Ricci Elisa Goffredo Maria Emanuela Mancini Luigi Iannetti Romolo Salini Giacomo Migliorati Francesco Pomilio Andrea Valiani Roberta Ortenzi Luigi Lanni Source Type: research

Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam
Int J Food Microbiol. 2021 Mar 17;346:109163. doi: 10.1016/j.ijfoodmicro.2021.109163. Online ahead of print.ABSTRACTPork and pork products are important staple food in the diet of Vietnamese consumers. The safety of pork, including biological contamination, is a concern to several public authorities and value chain actors. This cross-sectional study aimed to identify Salmonella and total bacterial count (TBC) contamination of cut pork sold in different outlets, and determine the potential factors leading to contamination. A total of 671 pork samples were collected from different retail channels in three provinces in Northe...
Source: International Journal of Food Microbiology - April 2, 2021 Category: Food Science Authors: Hai Hoang Tuan Ngo Luong Nguyen-Thanh Phuc Pham-Duc Sinh Dang-Xuan Hang Le-Thi Jos é Denis-Robichaud Hung Nguyen-Viet Trang T H Le Delia Grace Fred Unger Source Type: research

Evaluation of nanopore sequencing technology to identify Salmonella enterica Choleraesuis var. Kunzendorf and Orion var. 15 < sup > + < /sup > , 34 < sup > < /sup >
This study aimed to evaluate nanopore sequencing and additional data analysis for identification of Salmonella enterica Choleraesuis var. Kunzendorf and S. enterica Orion var. 15+, 34+, thus overcoming this limitation. Five workflows that combined different flow cells, library construction methods and basecaller models were evaluated and compared. The workflow that consisted of the R9 flow cell, rapid sequencing library construction kit and guppy basecaller with base modified model performed best for Single Nucleotide Polymorphism (SNP) analysis. With this workflow, 99.98% of matching identity between assembled genomes fro...
Source: International Journal of Food Microbiology - March 28, 2021 Category: Food Science Authors: Feng Xu Chongtao Ge Shaoting Li Silin Tang Xingwen Wu Hao Luo Xiangyu Deng Guangtao Zhang Abigail Stevenson Robert C Baker Source Type: research

Evaluation of nanopore sequencing technology to identify Salmonella enterica Choleraesuis var. Kunzendorf and Orion var. 15 < sup > + < /sup > , 34 < sup > < /sup >
This study aimed to evaluate nanopore sequencing and additional data analysis for identification of Salmonella enterica Choleraesuis var. Kunzendorf and S. enterica Orion var. 15+, 34+, thus overcoming this limitation. Five workflows that combined different flow cells, library construction methods and basecaller models were evaluated and compared. The workflow that consisted of the R9 flow cell, rapid sequencing library construction kit and guppy basecaller with base modified model performed best for Single Nucleotide Polymorphism (SNP) analysis. With this workflow, 99.98% of matching identity between assembled genomes fro...
Source: International Journal of Food Microbiology - March 28, 2021 Category: Food Science Authors: Feng Xu Chongtao Ge Shaoting Li Silin Tang Xingwen Wu Hao Luo Xiangyu Deng Guangtao Zhang Abigail Stevenson Robert C Baker Source Type: research

Evaluation of nanopore sequencing technology to identify Salmonella enterica Choleraesuis var. Kunzendorf and Orion var. 15 < sup > + < /sup > , 34 < sup > < /sup >
This study aimed to evaluate nanopore sequencing and additional data analysis for identification of Salmonella enterica Choleraesuis var. Kunzendorf and S. enterica Orion var. 15+, 34+, thus overcoming this limitation. Five workflows that combined different flow cells, library construction methods and basecaller models were evaluated and compared. The workflow that consisted of the R9 flow cell, rapid sequencing library construction kit and guppy basecaller with base modified model performed best for Single Nucleotide Polymorphism (SNP) analysis. With this workflow, 99.98% of matching identity between assembled genomes fro...
Source: International Journal of Food Microbiology - March 28, 2021 Category: Food Science Authors: Feng Xu Chongtao Ge Shaoting Li Silin Tang Xingwen Wu Hao Luo Xiangyu Deng Guangtao Zhang Abigail Stevenson Robert C Baker Source Type: research

Evaluation of nanopore sequencing technology to identify Salmonella enterica Choleraesuis var. Kunzendorf and Orion var. 15 < sup > + < /sup > , 34 < sup > < /sup >
This study aimed to evaluate nanopore sequencing and additional data analysis for identification of Salmonella enterica Choleraesuis var. Kunzendorf and S. enterica Orion var. 15+, 34+, thus overcoming this limitation. Five workflows that combined different flow cells, library construction methods and basecaller models were evaluated and compared. The workflow that consisted of the R9 flow cell, rapid sequencing library construction kit and guppy basecaller with base modified model performed best for Single Nucleotide Polymorphism (SNP) analysis. With this workflow, 99.98% of matching identity between assembled genomes fro...
Source: International Journal of Food Microbiology - March 28, 2021 Category: Food Science Authors: Feng Xu Chongtao Ge Shaoting Li Silin Tang Xingwen Wu Hao Luo Xiangyu Deng Guangtao Zhang Abigail Stevenson Robert C Baker Source Type: research

Fusarium cerealis causing Fusarium head blight of durum wheat and its associated mycotoxins
This study evaluated the aggressiveness of F. cerealis to durum wheat cultivars and also mycotoxin production in planta. Moreover, the mycotoxin profile of F. cerealis strains was characterized molecularly and chemically. All durum wheat cultivars showed typical FHB symptoms but the disease severity varied among them in levels up to 66%. In addition, seventeen different compounds were detected in the infected heads including DON, NIV and nivalenol-3-β-d-glucose (NIV3G). NIV was detected in all cultivars and was the most produced mycotoxin with levels ranging from 1.04 to 6.8 mg/kg. On the other hand, the molecular ana...
Source: International Journal of Food Microbiology - March 27, 2021 Category: Food Science Authors: S A Palacios A Del Canto J Erazo A M Torres Source Type: research

Comparison of the effects of acetic acid bacteria and lactic acid bacteria on the microbial diversity of and the functional pathways in dough as revealed by high-throughput metagenomics sequencing
In this study, the diversity of microbial taxa in sourdoughs fermented by different starters was assessed and their functional capacity was evaluated via high-throughput metagenomics sequencing. Results showed that Erwinia (29.43%), Pantoea (45.89%), and Enterobacter (9.16%) were predominant in the blank CK treatment. Lactobacillus (91.40%), Saccharomyces (6.13%), as well as the AAB genus Acetobacter (0.61%) were the dominant microbial genera in the sourdoughs started by yeast and a strain of lactic acid bacteria (YL treatment). By contrast, the dominant genera in the sourdoughs started by yeasts and various LAB and AAB st...
Source: International Journal of Food Microbiology - March 27, 2021 Category: Food Science Authors: Haifeng Li Jiake Fu Shuang Hu Zhijian Li Jianhang Qu Zijun Wu Siyuan Chen Source Type: research

Assessing the survival and sublethal injury kinetics of Listeria monocytogenes under different food processing-related stresses
Int J Food Microbiol. 2021 Mar 17;346:109159. doi: 10.1016/j.ijfoodmicro.2021.109159. Online ahead of print.ABSTRACTThe foodborne pathogen L. monocytogenes can be present in food processing environments where it is exposed to various stressors. These antimicrobial factors, which aim to eliminate the pathogen, can induce sub-lethal injury to the bacterial cells. In the present study, we investigated the efficacy of different treatments (stresses) relevant to food processing and preservation as well as sanitation methods, in generating sub-lethal injury at 4 °C and 20 °C to two L. monocytogenes strains, ScottA and EG...
Source: International Journal of Food Microbiology - March 27, 2021 Category: Food Science Authors: Danae Siderakou Evangelia Zilelidou Sofia Poimenidou Ioanna Tsipra Eleni Ouranou Konstantinos Papadimitriou Panagiotis Skandamis Source Type: research

Fusarium cerealis causing Fusarium head blight of durum wheat and its associated mycotoxins
This study evaluated the aggressiveness of F. cerealis to durum wheat cultivars and also mycotoxin production in planta. Moreover, the mycotoxin profile of F. cerealis strains was characterized molecularly and chemically. All durum wheat cultivars showed typical FHB symptoms but the disease severity varied among them in levels up to 66%. In addition, seventeen different compounds were detected in the infected heads including DON, NIV and nivalenol-3-β-d-glucose (NIV3G). NIV was detected in all cultivars and was the most produced mycotoxin with levels ranging from 1.04 to 6.8 mg/kg. On the other hand, the molecular ana...
Source: International Journal of Food Microbiology - March 27, 2021 Category: Food Science Authors: S A Palacios A Del Canto J Erazo A M Torres Source Type: research

Comparison of the effects of acetic acid bacteria and lactic acid bacteria on the microbial diversity of and the functional pathways in dough as revealed by high-throughput metagenomics sequencing
In this study, the diversity of microbial taxa in sourdoughs fermented by different starters was assessed and their functional capacity was evaluated via high-throughput metagenomics sequencing. Results showed that Erwinia (29.43%), Pantoea (45.89%), and Enterobacter (9.16%) were predominant in the blank CK treatment. Lactobacillus (91.40%), Saccharomyces (6.13%), as well as the AAB genus Acetobacter (0.61%) were the dominant microbial genera in the sourdoughs started by yeast and a strain of lactic acid bacteria (YL treatment). By contrast, the dominant genera in the sourdoughs started by yeasts and various LAB and AAB st...
Source: International Journal of Food Microbiology - March 27, 2021 Category: Food Science Authors: Haifeng Li Jiake Fu Shuang Hu Zhijian Li Jianhang Qu Zijun Wu Siyuan Chen Source Type: research

Assessing the survival and sublethal injury kinetics of Listeria monocytogenes under different food processing-related stresses
Int J Food Microbiol. 2021 Mar 17;346:109159. doi: 10.1016/j.ijfoodmicro.2021.109159. Online ahead of print.ABSTRACTThe foodborne pathogen L. monocytogenes can be present in food processing environments where it is exposed to various stressors. These antimicrobial factors, which aim to eliminate the pathogen, can induce sub-lethal injury to the bacterial cells. In the present study, we investigated the efficacy of different treatments (stresses) relevant to food processing and preservation as well as sanitation methods, in generating sub-lethal injury at 4 °C and 20 °C to two L. monocytogenes strains, ScottA and EG...
Source: International Journal of Food Microbiology - March 27, 2021 Category: Food Science Authors: Danae Siderakou Evangelia Zilelidou Sofia Poimenidou Ioanna Tsipra Eleni Ouranou Konstantinos Papadimitriou Panagiotis Skandamis Source Type: research

Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern
Int J Food Microbiol. 2021 Mar 17;346:109165. doi: 10.1016/j.ijfoodmicro.2021.109165. Online ahead of print.ABSTRACTMethicillin-resistant S. aureus (MRSA) and their antimicrobial resistance pose exacerbating global health threats and endangering everyone. Thus, the prevalence, molecular characterization of virulence genes, and antimicrobial resistance patterns of strains isolated from 225 beef burger and hot dog sandwiches vended in Mansoura city, Egypt were determined. 83.1% of the sandwiches tested were contaminated with coagulase-positive S. aureus, with a mean count of 4 × 103 CFU/g. Genes encoding mecA, α-...
Source: International Journal of Food Microbiology - March 26, 2021 Category: Food Science Authors: Mahmoud Ahmed Mahros Samir Mohammed Abd-Elghany Khalid Ibrahim Sallam Source Type: research

Proteomic analysis reveals differential responses of Listeria monocytogenes to free and nanoencapsulated nisin
Int J Food Microbiol. 2021 Mar 18;346:109170. doi: 10.1016/j.ijfoodmicro.2021.109170. Online ahead of print.ABSTRACTThe ability of Listeria monocytogenes grow on ready-to-eat food is a major concern in food safety. Natural antimicrobials, such as nisin, can be used to control this pathogen, but the increasing reports of nisin tolerance and resistance make necessary novel approaches to increase its effectiveness, such as encapsulation. The goal of this study was to investigate how L. monocytogenes ATCC7644 regulates and shapes its proteome in response to sublethal doses of nisin and nisin-loaded phosphatidylcholine liposome...
Source: International Journal of Food Microbiology - March 26, 2021 Category: Food Science Authors: Cristian Mauricio Barreto Pinilla Paolo Stincone Adriano Brandelli Source Type: research

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages
Int J Food Microbiol. 2021 Mar 16;346:109160. doi: 10.1016/j.ijfoodmicro.2021.109160. Online ahead of print.ABSTRACTThe resistance of Salmonella to the harsh conditions occurring in shelf-stable dry fermented sausages (DFS) poses a food safety challenge for producers. The present study aimed to model the behaviour of Salmonella in acid (with starter culture) and low-acid (without starter culture) DFS as a function of aw and storage temperature in order to build a decision supporting tool supporting the design of a corrective storage strategy to enhance the safety of DFS. Salmonella spp. were inoculated in the raw meat batt...
Source: International Journal of Food Microbiology - March 25, 2021 Category: Food Science Authors: Cristina Serra-Castell ó Sara Bover-Cid Margarita Garriga Tina Beck Hansen Annemarie Gunvig Anna Jofr é Source Type: research

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages
Int J Food Microbiol. 2021 Mar 16;346:109160. doi: 10.1016/j.ijfoodmicro.2021.109160. Online ahead of print.ABSTRACTThe resistance of Salmonella to the harsh conditions occurring in shelf-stable dry fermented sausages (DFS) poses a food safety challenge for producers. The present study aimed to model the behaviour of Salmonella in acid (with starter culture) and low-acid (without starter culture) DFS as a function of aw and storage temperature in order to build a decision supporting tool supporting the design of a corrective storage strategy to enhance the safety of DFS. Salmonella spp. were inoculated in the raw meat batt...
Source: International Journal of Food Microbiology - March 25, 2021 Category: Food Science Authors: Cristina Serra-Castell ó Sara Bover-Cid Margarita Garriga Tina Beck Hansen Annemarie Gunvig Anna Jofr é Source Type: research

Survival and growth of Listeria monocytogenes and Staphylococcus aureus in ready-to-eat Mediterranean vegetable salads: Impact of storage temperature and food matrix
This study aimed to evaluate the survival or growth behavior of L. monocytogenes and S. aureus in ready-to-eat vegetable salads including Arabic salad (tomato-cucumber salad) with or without 0.5% (w/w) salt and 1% (v/w) lemon juice, tahini salad, coleslaw salad, toum sauce salad (aioli) stored at 4, 10, and 24 °C for 5 d. L. monocytogenes showed greater growth or survival in all types of salads at all temperatures tested. L. monocytogenes grew in Arabic salad without additives at 10 °C and tahini salad at 4 and 10 °C. L. monocytogenes survived all preparation and storage conditions used in the current study and...
Source: International Journal of Food Microbiology - March 23, 2021 Category: Food Science Authors: Amin N Olaimat Mahmoud Abu Ghoush Murad Al-Holy Haneen Abu Hilal Anas A Al-Nabulsi Tareq M Osaili Mutamed Ayyash Richard A Holley Source Type: research

Survival and growth of Listeria monocytogenes and Staphylococcus aureus in ready-to-eat Mediterranean vegetable salads: Impact of storage temperature and food matrix
This study aimed to evaluate the survival or growth behavior of L. monocytogenes and S. aureus in ready-to-eat vegetable salads including Arabic salad (tomato-cucumber salad) with or without 0.5% (w/w) salt and 1% (v/w) lemon juice, tahini salad, coleslaw salad, toum sauce salad (aioli) stored at 4, 10, and 24 °C for 5 d. L. monocytogenes showed greater growth or survival in all types of salads at all temperatures tested. L. monocytogenes grew in Arabic salad without additives at 10 °C and tahini salad at 4 and 10 °C. L. monocytogenes survived all preparation and storage conditions used in the current study and...
Source: International Journal of Food Microbiology - March 23, 2021 Category: Food Science Authors: Amin N Olaimat Mahmoud Abu Ghoush Murad Al-Holy Haneen Abu Hilal Anas A Al-Nabulsi Tareq M Osaili Mutamed Ayyash Richard A Holley Source Type: research

An update on water kefir: Microbiology, composition and production
Int J Food Microbiol. 2021 Mar 3;345:109128. doi: 10.1016/j.ijfoodmicro.2021.109128. Online ahead of print.ABSTRACTWater kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in a polysaccharide matrix. Lactic acid bacteria, yeast and acetic acid bacteria are the primary microbial members of the sugary kefir grain. Amongst other contributions, species of lactic acid bacteria produce the exopolysaccharide matrix from which the kefir gr...
Source: International Journal of Food Microbiology - March 22, 2021 Category: Food Science Authors: Kieran M Lynch Stuart Wilkinson Luk Daenen Elke K Arendt Source Type: research

An update on water kefir: Microbiology, composition and production
Int J Food Microbiol. 2021 Mar 3;345:109128. doi: 10.1016/j.ijfoodmicro.2021.109128. Online ahead of print.ABSTRACTWater kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in a polysaccharide matrix. Lactic acid bacteria, yeast and acetic acid bacteria are the primary microbial members of the sugary kefir grain. Amongst other contributions, species of lactic acid bacteria produce the exopolysaccharide matrix from which the kefir gr...
Source: International Journal of Food Microbiology - March 22, 2021 Category: Food Science Authors: Kieran M Lynch Stuart Wilkinson Luk Daenen Elke K Arendt Source Type: research

Characterization of type I-F CRISPR-Cas system in Laribacter hongkongensis isolates from animals, the environment and diarrhea patients
Int J Food Microbiol. 2021 Mar 11;346:109153. doi: 10.1016/j.ijfoodmicro.2021.109153. Online ahead of print.ABSTRACTLaribacter hongkongensis is a foodborne organism that is associated with gastroenteritis and diarrhea in humans. Here we describe the structural characteristics and potential function of CRISPR systems to obtain insight into the genotypic diversity of L. hongkongensis. Specifically, we analyzed the genomic content of six L. hongkongensis genomes and identified two CRISPR loci (CRISPR1 and CRISPR2) belonging to the I-F subtype of CRISPR systems. CRISPR1 was flanked on one side by cas genes and a 170 bp-long pu...
Source: International Journal of Food Microbiology - March 21, 2021 Category: Food Science Authors: Ling Wang Li Wang Youzhao Liu Zhiyun Wang Qing Chen Zhihua Liu Jing Hu Source Type: research

Characterization of type I-F CRISPR-Cas system in Laribacter hongkongensis isolates from animals, the environment and diarrhea patients
Int J Food Microbiol. 2021 Mar 11;346:109153. doi: 10.1016/j.ijfoodmicro.2021.109153. Online ahead of print.ABSTRACTLaribacter hongkongensis is a foodborne organism that is associated with gastroenteritis and diarrhea in humans. Here we describe the structural characteristics and potential function of CRISPR systems to obtain insight into the genotypic diversity of L. hongkongensis. Specifically, we analyzed the genomic content of six L. hongkongensis genomes and identified two CRISPR loci (CRISPR1 and CRISPR2) belonging to the I-F subtype of CRISPR systems. CRISPR1 was flanked on one side by cas genes and a 170 bp-long pu...
Source: International Journal of Food Microbiology - March 21, 2021 Category: Food Science Authors: Ling Wang Li Wang Youzhao Liu Zhiyun Wang Qing Chen Zhihua Liu Jing Hu Source Type: research

Linking P élardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening
Int J Food Microbiol. 2021 Mar 4;345:109130. doi: 10.1016/j.ijfoodmicro.2021.109130. Online ahead of print.ABSTRACTPélardon is an artisanal French raw goat's milk cheese, produced using natural whey as a backslop. The aim of this study was to identify key microbial players involved in the acidification and aroma production of this Protected Designation of Origin cheese. Microbial diversity of samples, collected from the raw milk to 3-month cheese ripening, was determined by culture-dependent (MALDI-TOF analysis of 2877 isolates) and -independent (ITS2 and 16S metabarcoding) approaches and linked to changes in bioche...
Source: International Journal of Food Microbiology - March 18, 2021 Category: Food Science Authors: Marine Penland H élène Falentin Sandrine Parayre Audrey Pawtowski Marie-Bernadette Maillard Anne Thierry J érôme Mounier Monika Coton St éphanie-Marie Deutsch Source Type: research