Pathogenic potential of the surviving Salmonella Enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid
Int J Food Microbiol. 2022 Jan 10;364:109536. doi: 10.1016/j.ijfoodmicro.2022.109536. Online ahead of print.ABSTRACTFresh fruits, especially strawberries, are usually consumed raw without any step to ensure their food safety. Salmonella enterica is one of the most important etiologic agents for foodborne diseases throughout the world and its ability to respond to some stress responses makes it even more dangerous. In the present investigation, we study the survival of S. Enteritidis (CECT-4300) on strawberries after 2-min of various disinfection steps (NaClO (200 ppm), peracetic acid (PAA; 40 ppm), water-assisted UV-C (WUV...
Source: International Journal of Food Microbiology - January 17, 2022 Category: Food Science Authors: J Ortiz-Sol à P Col ás-Medà I Nicolau-Lape ña I Alegre M Abadias I Vi ñas Source Type: research

Bioprotection strategies in winemaking
Int J Food Microbiol. 2022 Jan 10;364:109532. doi: 10.1016/j.ijfoodmicro.2022.109532. Online ahead of print.ABSTRACTWorldwide the interest for biological control of food spoilage microorganisms has significantly increased over the last decade. Wine makes no exception to this trend, as consumer demands for wines free of preservatives that are considered negative for human health, increase. Biological control during wine fermentation aims at producing high quality wines, while minimizing, or even eliminating, the use of chemical additives. Its success lies in the inoculation of microorganisms to prevent, inhibit or kill unde...
Source: International Journal of Food Microbiology - January 16, 2022 Category: Food Science Authors: Paola Di Gianvito Vasileios Englezos Kalliopi Rantsiou Luca Cocolin Source Type: research

Dynamics of Listeria monocytogenes and the microbiome on fresh-cut cantaloupe and romaine lettuce during storage at refrigerated and abusive temperatures
In this study, the growth of Lm and indigenous bacteria on fresh-cut cantaloupe and romaine lettuce held at refrigerated (4 °C) and abusive (10-24 °C) temperatures was determined by both culture dependent and independent methods. Composition and dynamics of bacterial communities on Lm inoculated and non-inoculated samples were analyzed by 16S rRNA high-throughput sequencing. Fresh-cut cantaloupe provided favorable growth conditions for Lm proliferation (1.7 and>6 log increase at refrigerated and abusive temperatures, respectively) to overtake indigenous bacteria. The Lm population also increased on fresh-cut let...
Source: International Journal of Food Microbiology - January 16, 2022 Category: Food Science Authors: Ganyu Gu Brenda Kroft Marina Lichtenwald Yaguang Luo Patricia Millner Jitendra Patel Xiangwu Nou Source Type: research

Prevalence of multidrug resistant Salmonella spp. in dairy products with the evaluation of the inhibitory effects of ascorbic acid, pomegranate peel extract, and D-tryptophan against Salmonella growth in cheese
Int J Food Microbiol. 2022 Jan 10;364:109534. doi: 10.1016/j.ijfoodmicro.2022.109534. Online ahead of print.ABSTRACTThe present study aimed at investigation of the prevalence and antimicrobial susceptibility of Salmonella spp. in the retailed dairies in Egypt. Besides, the inhibitory effects of some natural additives, including, ascorbic acid, pomegranate peel extract, and D-tryptophan against the isolated Salmonella were evaluated using soft cheese as a food matrix. To reach to this end, different Egyptian retail dairy products were investigated; 30 samples of each product were analyzed. Kariesh cheese samples had the hig...
Source: International Journal of Food Microbiology - January 16, 2022 Category: Food Science Authors: Mahmoud Elafify Wageh Sobhy Darwish Marwa El-Toukhy Basma M Badawy Rehab E Mohamed Radwa Reda Shata Source Type: research

Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices
In this study, the inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes was evaluated under different ultraviolet C (UVC254nm) light treatments (up to 10,665.9 ± 28.1 mJ/cm2), in two different steps of the production chain (before and after juice processing): on apple peel discs and in apple juice. The systems proposed were a horizontal chamber with UVC254nm emitting lamps treating the product disposed at a distance of 12 cm, and a tank containing UVC254nm lamps and in which the product is immersed and agitated. Final reductions ranged from 3.3 ± 0.5 to 5.3 ± 0.4 logarithmic...
Source: International Journal of Food Microbiology - January 16, 2022 Category: Food Science Authors: Iolanda Nicolau-Lape ña Pilar Col ás-Medà Inmaculada Vi ñas Isabel Alegre Source Type: research

Predicting B. cereus growth and cereulide production in dairy mix
This study aims to quantify growth and cereulide production by Bacillus cereus and their potential correlation in an intermediate dairy wet-mix. Systematic experiments were carried out using the emetic reference strain F4810/72 in the suboptimal range of temperature of 12 °C to 20 °C. Growth and cereulide kinetic parameters were estimated and the three parameters (i) time to first cereulide quantification (tcer), (ii) maximum specific growth rates (μmax) and (iii) cereulide production rates (k) were modelled as a function of temperature. As temperature increased, growth lag time and tcer were shorter while micro...
Source: International Journal of Food Microbiology - January 15, 2022 Category: Food Science Authors: Nath ália Buss da Silva Mariem Ellouze Katia Rouzeau-Szynalski Nicholas Johnson Marcel H Zwietering Heidy M W den Besten Source Type: research

Prevalence, antimicrobial resistance, and genotype diversity of Salmonella isolates recovered from retail meat in Hebei Province, China
This study investigated the prevalence of Salmonella in 210 retail meat samples (105 raw chicken and 105 raw pork) collected from supermarkets and wet markets in 13 areas of Hebei Province, China, from June to October 2018. Whole-genome sequencing was performed on all 125 Salmonella isolates to investigate their genetic relationship. Core genome multilocus sequence typing of 77 representative isolates was used to further elucidate the genetic relatedness among the Salmonella isolated from retail meat. The mean detection rate of Salmonella in all samples was 59.5% (125/210). The prevalence of Salmonella was 53.3% (56/105) i...
Source: International Journal of Food Microbiology - January 14, 2022 Category: Food Science Authors: Zan Wang Jie Zhang Shuai Liu Yan Zhang Chen Chen Miaomiao Xu Yanbo Zhu Boxu Chen Wei Zhou Shenghui Cui Baowei Yang Jia Chen Source Type: research

Effect of abiotic factors and culture media on the growth of cheese-associated Nectriaceae species
Int J Food Microbiol. 2021 Dec 27;364:109509. doi: 10.1016/j.ijfoodmicro.2021.109509. Online ahead of print.ABSTRACTNectriaceae species have been described in various natural environments or as plant or human pathogens. Within this family, the Bisifusarium domesticum species is of particular interest for food mycologists as it is used for technological functions in various cheese productions. Moreover, it has only been isolated from the cheese environment so far and, until recently, was the only Nectriaceae species described in this food product. Recently, four novel cheese-associated Nectriaceae species have been describe...
Source: International Journal of Food Microbiology - January 14, 2022 Category: Food Science Authors: Oc éane Savary Monika Coton Jean-Luc Jany Louis Coroller Emmanuel Coton Source Type: research

Prevalence, antimicrobial resistance, and genotype diversity of Salmonella isolates recovered from retail meat in Hebei Province, China
This study investigated the prevalence of Salmonella in 210 retail meat samples (105 raw chicken and 105 raw pork) collected from supermarkets and wet markets in 13 areas of Hebei Province, China, from June to October 2018. Whole-genome sequencing was performed on all 125 Salmonella isolates to investigate their genetic relationship. Core genome multilocus sequence typing of 77 representative isolates was used to further elucidate the genetic relatedness among the Salmonella isolated from retail meat. The mean detection rate of Salmonella in all samples was 59.5% (125/210). The prevalence of Salmonella was 53.3% (56/105) i...
Source: International Journal of Food Microbiology - January 14, 2022 Category: Food Science Authors: Zan Wang Jie Zhang Shuai Liu Yan Zhang Chen Chen Miaomiao Xu Yanbo Zhu Boxu Chen Wei Zhou Shenghui Cui Baowei Yang Jia Chen Source Type: research

Effect of abiotic factors and culture media on the growth of cheese-associated Nectriaceae species
Int J Food Microbiol. 2021 Dec 27;364:109509. doi: 10.1016/j.ijfoodmicro.2021.109509. Online ahead of print.ABSTRACTNectriaceae species have been described in various natural environments or as plant or human pathogens. Within this family, the Bisifusarium domesticum species is of particular interest for food mycologists as it is used for technological functions in various cheese productions. Moreover, it has only been isolated from the cheese environment so far and, until recently, was the only Nectriaceae species described in this food product. Recently, four novel cheese-associated Nectriaceae species have been describe...
Source: International Journal of Food Microbiology - January 14, 2022 Category: Food Science Authors: Oc éane Savary Monika Coton Jean-Luc Jany Louis Coroller Emmanuel Coton Source Type: research

Antibacterial and physical effects of cationic starch nanofibers containing carvacrol@casein nanoparticles against Bacillus cereus in soy products
Int J Food Microbiol. 2022 Jan 7;364:109530. doi: 10.1016/j.ijfoodmicro.2022.109530. Online ahead of print.ABSTRACTBacillus cereus (B. cereus) is a recognized foodborne pathogen widely distributed in various protein-rich foods, which is a huge challenge to food safety. Herein, a novel enzyme-responsive nanomaterial based on cationic starch (CSt) nanofibers loaded with carvacrol@casein nanoparticles (CL@CSNPs) was constructed (CL@CS/CSt nanofiber) to prevent the contamination of B. cereus in soybean products. Considering the excellent antibacterial activity of carvacrol (CL) against B. cereus, CL@CSNPs were prepared by elec...
Source: International Journal of Food Microbiology - January 13, 2022 Category: Food Science Authors: Haiying Cui Jingyu Lu Changzhu Li Marwan M A Rashed Lin Lin Source Type: research

Inactivation of hepatitis A virus and norovirus on berries by broad-spectrum pulsed light
Int J Food Microbiol. 2022 Jan 6;364:109529. doi: 10.1016/j.ijfoodmicro.2021.109529. Online ahead of print.ABSTRACTFoodborne diseases are still a major global health and economic burden, and are mainly caused by viral pathogens, such as human norovirus and hepatitis A virus, which may remain infective for long times on food contact surfaces and on produce. The strategies of viral inactivation applied in the industry are not generally suitable for delicate foods such as berries. Brief exposure to high-intensity white light (UV to IR) has been shown to inactivate many bacteria. The effectiveness of this treatment against foo...
Source: International Journal of Food Microbiology - January 13, 2022 Category: Food Science Authors: Eric Jubinville Mathilde Trudel-Ferland Janie Amyot Julie Jean Source Type: research

A novel approach using growth curve analysis to distinguish between antimicrobial and anti-biofilm activities against Salmonella
In this study, we present the use of growth curves of Salmonella Infantis to simultaneously determine antimicrobial and anti-biofilm activities, for the screening for anti-Salmonella activities of 42 aqueous fungal extracts. The extract from Pseudohydnum gelatinosum showed good antimicrobial activity, and that from Pleurotus ostreatus showed good anti-biofilm activity. In extracts from Infundibulicybe geotropa and Infundibulicybe gibba, both activities were determined after fractionation. The antimicrobial activity was associated with protein-rich fractions and mediated by l-amino acid oxidase activity. The fractionation d...
Source: International Journal of Food Microbiology - January 13, 2022 Category: Food Science Authors: Meta Sterni ša Jerica Saboti č Anja Klan čnik Source Type: research

Antibacterial and physical effects of cationic starch nanofibers containing carvacrol@casein nanoparticles against Bacillus cereus in soy products
Int J Food Microbiol. 2022 Jan 7;364:109530. doi: 10.1016/j.ijfoodmicro.2022.109530. Online ahead of print.ABSTRACTBacillus cereus (B. cereus) is a recognized foodborne pathogen widely distributed in various protein-rich foods, which is a huge challenge to food safety. Herein, a novel enzyme-responsive nanomaterial based on cationic starch (CSt) nanofibers loaded with carvacrol@casein nanoparticles (CL@CSNPs) was constructed (CL@CS/CSt nanofiber) to prevent the contamination of B. cereus in soybean products. Considering the excellent antibacterial activity of carvacrol (CL) against B. cereus, CL@CSNPs were prepared by elec...
Source: International Journal of Food Microbiology - January 13, 2022 Category: Food Science Authors: Haiying Cui Jingyu Lu Changzhu Li Marwan M A Rashed Lin Lin Source Type: research

Inactivation of hepatitis A virus and norovirus on berries by broad-spectrum pulsed light
Int J Food Microbiol. 2022 Jan 6;364:109529. doi: 10.1016/j.ijfoodmicro.2021.109529. Online ahead of print.ABSTRACTFoodborne diseases are still a major global health and economic burden, and are mainly caused by viral pathogens, such as human norovirus and hepatitis A virus, which may remain infective for long times on food contact surfaces and on produce. The strategies of viral inactivation applied in the industry are not generally suitable for delicate foods such as berries. Brief exposure to high-intensity white light (UV to IR) has been shown to inactivate many bacteria. The effectiveness of this treatment against foo...
Source: International Journal of Food Microbiology - January 13, 2022 Category: Food Science Authors: Eric Jubinville Mathilde Trudel-Ferland Janie Amyot Julie Jean Source Type: research

A novel approach using growth curve analysis to distinguish between antimicrobial and anti-biofilm activities against Salmonella
In this study, we present the use of growth curves of Salmonella Infantis to simultaneously determine antimicrobial and anti-biofilm activities, for the screening for anti-Salmonella activities of 42 aqueous fungal extracts. The extract from Pseudohydnum gelatinosum showed good antimicrobial activity, and that from Pleurotus ostreatus showed good anti-biofilm activity. In extracts from Infundibulicybe geotropa and Infundibulicybe gibba, both activities were determined after fractionation. The antimicrobial activity was associated with protein-rich fractions and mediated by l-amino acid oxidase activity. The fractionation d...
Source: International Journal of Food Microbiology - January 13, 2022 Category: Food Science Authors: Meta Sterni ša Jerica Saboti č Anja Klan čnik Source Type: research

Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat
In this study, the C. perfringens-specific lytic phage vB_CpeP_HN02 (designated as phage HN02) was isolated from chicken feces. Electron microscopy and phylogenetic analysis suggested that phage vB_CpeP_HN02 is a novel phage of the family Podoviridae. Phage HN02 had good pH (5-11) and temperature tolerance (
Source: International Journal of Food Microbiology - January 9, 2022 Category: Food Science Authors: Yuan Tian Liting Wu Rui Lu Hongduo Bao Yan Zhou Maoda Pang Joseph Brown Juan Wang Ran Wang Hui Zhang Source Type: research

Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat
In this study, the C. perfringens-specific lytic phage vB_CpeP_HN02 (designated as phage HN02) was isolated from chicken feces. Electron microscopy and phylogenetic analysis suggested that phage vB_CpeP_HN02 is a novel phage of the family Podoviridae. Phage HN02 had good pH (5-11) and temperature tolerance (
Source: International Journal of Food Microbiology - January 9, 2022 Category: Food Science Authors: Yuan Tian Liting Wu Rui Lu Hongduo Bao Yan Zhou Maoda Pang Joseph Brown Juan Wang Ran Wang Hui Zhang Source Type: research

Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat
In this study, the C. perfringens-specific lytic phage vB_CpeP_HN02 (designated as phage HN02) was isolated from chicken feces. Electron microscopy and phylogenetic analysis suggested that phage vB_CpeP_HN02 is a novel phage of the family Podoviridae. Phage HN02 had good pH (5-11) and temperature tolerance (
Source: International Journal of Food Microbiology - January 9, 2022 Category: Food Science Authors: Yuan Tian Liting Wu Rui Lu Hongduo Bao Yan Zhou Maoda Pang Joseph Brown Juan Wang Ran Wang Hui Zhang Source Type: research

Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat
In this study, the C. perfringens-specific lytic phage vB_CpeP_HN02 (designated as phage HN02) was isolated from chicken feces. Electron microscopy and phylogenetic analysis suggested that phage vB_CpeP_HN02 is a novel phage of the family Podoviridae. Phage HN02 had good pH (5-11) and temperature tolerance (
Source: International Journal of Food Microbiology - January 9, 2022 Category: Food Science Authors: Yuan Tian Liting Wu Rui Lu Hongduo Bao Yan Zhou Maoda Pang Joseph Brown Juan Wang Ran Wang Hui Zhang Source Type: research

Role of substrate availability in the growth of Campylobacter co-cultured with extended spectrum beta-lactamase-producing Escherichia coli in Bolton broth
Int J Food Microbiol. 2021 Dec 31:109518. doi: 10.1016/j.ijfoodmicro.2021.109518. Online ahead of print.ABSTRACTIt is well-established that Extended-spectrum beta-lactamase-producing (ESBL-) Escherichia coli challenge reliable detection of campylobacters during enrichment in Bolton broth (BB) following ISO 10272-1:2017. The overgrowth of Campylobacter by ESBL-E. coli in the enrichment medium BB can lead to false-negative detection outcomes, but the cause for the growth suppression is yet unknown. A plausible reason could be the competition-induced lack of certain growth substrates. Therefore, this study aimed to investigat...
Source: International Journal of Food Microbiology - January 8, 2022 Category: Food Science Authors: M I Lanzl O van Mastrigt M H Zwietering T Abee H M W den Besten Source Type: research

Evidence of sheep and abattoir environment as important reservoirs of multidrug resistant Salmonella and extended-spectrum beta-lactamase Escherichia coli
This study investigates the prevalence and antimicrobial resistance of extended-spectrum beta-lactamase (ESBL) E. coli and Salmonella from sheep and their abattoir environment in North Carolina. We conducted a year-round serial cross-sectional study and collected a total of 1128 samples from sheep (n = 780) and their abattoir environment (n = 348). Sheep samples consisted of feces, cecal contents, carcass swabs, and abattoir resting area feces. Environmental samples consisted of soil samples, lairage swab, animal feed, and drinking water for animals. We used CHROMAgar EEC with 4 μg/ml of Cefotaxime for isolating ESBL E....
Source: International Journal of Food Microbiology - January 6, 2022 Category: Food Science Authors: N A Atlaw S Keelara M Correa D Foster W Gebreyes A Aidara-Kane L Harden S Thakur P J Fedorka-Cray Source Type: research

Impact of the antifungal protein PgAFP on the proteome and patulin production of Penicillium expansum on apple-based medium
Int J Food Microbiol. 2021 Dec 29;363:109511. doi: 10.1016/j.ijfoodmicro.2021.109511. Online ahead of print.ABSTRACTApples are prone to be contaminated with Penicillium expansum, which produces the mycotoxin patulin, posing a risk for human health. Antifungal treatments are required to control this fungal pathogen, although consumers demand products free of synthetic additives. Then, the use of antifungal proteins produced by moulds represents a novel and promising strategy. Although its inhibitory effect on P. expansum has been reported, the impact of these proteins on patulin production has been scarcely studied, pointin...
Source: International Journal of Food Microbiology - January 6, 2022 Category: Food Science Authors: Josu é Delgado Ana-Rosa Ballester Luis Gonz ález-Candelas F élix Núñez Source Type: research

Comparison of virucidal efficacy of sodium hypochlorite, chlorine dioxide, peracetic acid, and ethanol against hepatitis A virus by carrier and suspension tests
Int J Food Microbiol. 2021 Dec 23;363:109506. doi: 10.1016/j.ijfoodmicro.2021.109506. Online ahead of print.ABSTRACTA carrier (stainless steel disc as a default carrier) testing method is very needed for use in the actual food-processing fields by following the standard guideline. Here, we aimed to compare the virucidal efficacy of four commercial liquid disinfectants, including sodium hypochlorite (NaOCl), chlorine dioxide (ClO2), and peracetic acid (PAA) against hepatitis A virus (HAV) following the OECD guideline protocol based on the quantitative carrier testing method and compared carrier testing results with the susp...
Source: International Journal of Food Microbiology - January 6, 2022 Category: Food Science Authors: Mengxiao Song Md Iqbal Hossain Soontag Jung Daseul Yeo Zhaoqi Wang Ae Min Ziwei Zhao Sunho Park Changsun Choi Source Type: research

Corrigendum to "A metagenomic assessment of viral contamination on fresh parsley plants irrigated with fecally tainted river water" [Int. J. Food Microbiol. 257 (2017) 80-90 10.1016/j.ijfoodmicro.2017.06.001]
Int J Food Microbiol. 2021 Dec 30:109507. doi: 10.1016/j.ijfoodmicro.2021.109507. Online ahead of print.NO ABSTRACTPMID:34974921 | DOI:10.1016/j.ijfoodmicro.2021.109507 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - January 3, 2022 Category: Food Science Authors: X Fernandez-Cassi N Timoneda E Gonzales-Gustavson J F Abril S Bofill-Mas R Girones Source Type: research

Corrigendum to "A metagenomic assessment of viral contamination on fresh parsley plants irrigated with fecally tainted river water" [Int. J. Food Microbiol. 257 (2017) 80-90 10.1016/j.ijfoodmicro.2017.06.001]
Int J Food Microbiol. 2021 Dec 30:109507. doi: 10.1016/j.ijfoodmicro.2021.109507. Online ahead of print.NO ABSTRACTPMID:34974921 | DOI:10.1016/j.ijfoodmicro.2021.109507 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - January 3, 2022 Category: Food Science Authors: X Fernandez-Cassi N Timoneda E Gonzales-Gustavson J F Abril S Bofill-Mas R Girones Source Type: research

Reduction of Fusarium proliferatum growth and fumonisin accumulation by ZnO nanoparticles both on a maize based medium and irradiated maize grains
This study evaluated the antifungal effect of ZnO nanoparticles (ZnO-NPs) on Fusarium proliferatum growth and fumonisin accumulation both on a maize-based medium (in vitro) and on irradiated maize grains (in situ). The ZnO-NPs were obtained by drop-by-drop synthesis without further thermal treatment and characterized by scanning electronic microscopy/ energy dispersive X-ray spectroscopy (SEM/EDS) and X-ray diffraction (XRD). SEM analysis showed them as thin flakes of 200 × 200 nm, ~30 nm thickness and its purity were confirmed by XRD. During the in vitro assay ZnO-NPs (0, 0.8; 4, 8 g L-1) were evaluated at 25 °C...
Source: International Journal of Food Microbiology - January 2, 2022 Category: Food Science Authors: G A Pena M A Cardenas M P Monge N Yerkovich G A Planes S N Chulze Source Type: research

Biofilm-associated heat resistance of Bacillus cereus spores in vitro and in a food model, Cheonggukjang jjigae
This study was conducted to investigate the role of the biofilm structure in providing an extra layer of protection to spores against heat treatments. For this, heat resistance of B. cereus spores in intact biofilms was compared to that of planktonic spores in vitro and in a Cheonggukjang jjigae food model. Using methods developed in this study to measure the wet and dry heat resistance of spores in intact biofilms, it was found that B. cereus spores have significantly higher heat resistances when present in biofilms rather than as planktonic spores, and that dry heat is less effective than wet heat at killing spores in bi...
Source: International Journal of Food Microbiology - January 1, 2022 Category: Food Science Authors: Alixander Mattay Pawluk Dabin Kim Young Hun Jin KwangCheol Casey Jeong Jae-Hyung Mah Source Type: research

Biofilm-associated heat resistance of Bacillus cereus spores in vitro and in a food model, Cheonggukjang jjigae
This study was conducted to investigate the role of the biofilm structure in providing an extra layer of protection to spores against heat treatments. For this, heat resistance of B. cereus spores in intact biofilms was compared to that of planktonic spores in vitro and in a Cheonggukjang jjigae food model. Using methods developed in this study to measure the wet and dry heat resistance of spores in intact biofilms, it was found that B. cereus spores have significantly higher heat resistances when present in biofilms rather than as planktonic spores, and that dry heat is less effective than wet heat at killing spores in bi...
Source: International Journal of Food Microbiology - January 1, 2022 Category: Food Science Authors: Alixander Mattay Pawluk Dabin Kim Young Hun Jin KwangCheol Casey Jeong Jae-Hyung Mah Source Type: research

Presence and characterization of methicillin-resistant Staphylococcus aureus co-carrying the multidrug resistance genes cfr and lsa(E) in retail food in China
This study confirmed that the cfr and lsa(E) genes coexist in one MRSA strain and the presence of plasmid and IS257 in the multi-ARG cluster can promote both ARG transfer and dissemination. Furthermore, the presence of so many ARGs and virulence genes in food-related pathogens may seriously compromise the effectiveness of clinical therapy and threaten public health, its occurrence should pay public attention and the traceability of these genes in food-related samples needs further surveillance.PMID:34971878 | DOI:10.1016/j.ijfoodmicro.2021.109512 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - December 31, 2021 Category: Food Science Authors: Feng Zhang Shi Wu Tao Lei Qingping Wu Jumei Zhang Jiahui Huang Jingsha Dai Moutong Chen Yu Ding Juan Wang Xianhu Wei Youxiong Zhang Source Type: research

Commercially acquired a çaí pulps contamination by Trypanosoma cruzi
Int J Food Microbiol. 2021 Dec 24;363:109508. doi: 10.1016/j.ijfoodmicro.2021.109508. Online ahead of print.ABSTRACTThe etiological agent of Chagas disease is the protozoan Trypanosoma cruzi. According to the World Health Organization, about seven to eight million people are infected with T. cruzi worldwide. The main routes of transmission are vectorial and oral, which has assumed great epidemiological importance, since there is no legislation that requires the pasteurization of açaí pulp. The present work aimed to look T. cruzi in 35 samples of açaí ice cream sold at different points of sale, c...
Source: International Journal of Food Microbiology - December 31, 2021 Category: Food Science Authors: Diana Zapparoli Thain á Valente Bertozzo Marcela Alexandrino Daniela Filadelfo Sanches Isabella Neves Aires Suzane Manzini Maria Izabel Merino de Medeiros Cilmery Suemi Kurokawa Rodrigo Mattos Dos Santos Simone Baldini Lucheis Source Type: research

Incidence and genetic diversity of multi-drug resistant Listeria monocytogenes isolates recovered from fruits and vegetables in the Eastern Cape Province, South Africa
Int J Food Microbiol. 2021 Dec 25;363:109513. doi: 10.1016/j.ijfoodmicro.2021.109513. Online ahead of print.ABSTRACTWe investigated the prevalence, genetic diversity and antibiogram profiles of Listeria monocytogenes (Lm) recovered from fruits and vegetables sourced from three District Municipalities in the Eastern Cape Province, South Africa after the recent listeriosis outbreak in the country. The procedure outlined by the International Organization for Standardization EN ISO 11290:2017 Parts 1 and 2 was adopted for the isolation of Lm from 140 vegetable samples. Molecular detection of the pathogen and the presence of 10...
Source: International Journal of Food Microbiology - December 31, 2021 Category: Food Science Authors: Adeoye John Kayode Anthony Ifeanyi Okoh Source Type: research

Isolation and characterization of Staphylococcus argenteus strains from retail foods and slaughterhouses in Japan
This study examined the prevalence of S. argenteus among retail fresh food and poultry slaughterhouses in Japan. Among 642 food samples examined, successful isolation of S. argenteus was achieved in 21 of 151 (13.9%) chicken samples. No isolations from pork, beef, fish, or vegetables in retail markets were confirmed. Multiple-locus sequence typing revealed that the 21 isolates were classified into four sequence types (ST) that were divided into 14 subtypes using spa-typing. All food isolates were susceptible to methicillin and did not show positivity for the Panton-Valentine leukocidin gene. When bacteria were isolated fro...
Source: International Journal of Food Microbiology - December 30, 2021 Category: Food Science Authors: Yuki Wakabayashi Kohei Takemoto Satomi Iwasaki Tomoya Yajima Akiko Kido Akiko Yamauchi Kyoko Kuroiwa Yuko Kumai Shizue Yoshihara Hayato Tokumoto Kentaro Kawatsu Mayo Yasugi Masami Miyake Source Type: research

Isolation and characterization of Staphylococcus argenteus strains from retail foods and slaughterhouses in Japan
This study examined the prevalence of S. argenteus among retail fresh food and poultry slaughterhouses in Japan. Among 642 food samples examined, successful isolation of S. argenteus was achieved in 21 of 151 (13.9%) chicken samples. No isolations from pork, beef, fish, or vegetables in retail markets were confirmed. Multiple-locus sequence typing revealed that the 21 isolates were classified into four sequence types (ST) that were divided into 14 subtypes using spa-typing. All food isolates were susceptible to methicillin and did not show positivity for the Panton-Valentine leukocidin gene. When bacteria were isolated fro...
Source: International Journal of Food Microbiology - December 30, 2021 Category: Food Science Authors: Yuki Wakabayashi Kohei Takemoto Satomi Iwasaki Tomoya Yajima Akiko Kido Akiko Yamauchi Kyoko Kuroiwa Yuko Kumai Shizue Yoshihara Hayato Tokumoto Kentaro Kawatsu Mayo Yasugi Masami Miyake Source Type: research

Development of a rapid qPCR method to quantify lactic acid bacteria in cold-smoked salmon
Int J Food Microbiol. 2021 Dec 21;363:109504. doi: 10.1016/j.ijfoodmicro.2021.109504. Online ahead of print.ABSTRACTQuantification of lactic acid bacteria (LAB) is essential to control quality of seafood products like cold-smoked salmon (CSS). In the present study, we report the design and optimization of a dual-labelled TaqMan ™ probe targeting the V7 region of 16S rRNA gene for the detection of LAB in CSS. This quantitative PCR (qPCR) assays is useful for the simultaneous detection of the ten LAB genera communally encountered in CSS as Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconosto...
Source: International Journal of Food Microbiology - December 27, 2021 Category: Food Science Authors: Marc J érôme Delphine Passerini Fr édérique Chevalier Laetitia Marchand Fran çoise Leroi Sabrina Mac é Source Type: research

Development of a rapid qPCR method to quantify lactic acid bacteria in cold-smoked salmon
Int J Food Microbiol. 2021 Dec 21;363:109504. doi: 10.1016/j.ijfoodmicro.2021.109504. Online ahead of print.ABSTRACTQuantification of lactic acid bacteria (LAB) is essential to control quality of seafood products like cold-smoked salmon (CSS). In the present study, we report the design and optimization of a dual-labelled TaqMan ™ probe targeting the V7 region of 16S rRNA gene for the detection of LAB in CSS. This quantitative PCR (qPCR) assays is useful for the simultaneous detection of the ten LAB genera communally encountered in CSS as Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconosto...
Source: International Journal of Food Microbiology - December 27, 2021 Category: Food Science Authors: Marc J érôme Delphine Passerini Fr édérique Chevalier Laetitia Marchand Fran çoise Leroi Sabrina Mac é Source Type: research

Development of a rapid qPCR method to quantify lactic acid bacteria in cold-smoked salmon
Int J Food Microbiol. 2021 Dec 21;363:109504. doi: 10.1016/j.ijfoodmicro.2021.109504. Online ahead of print.ABSTRACTQuantification of lactic acid bacteria (LAB) is essential to control quality of seafood products like cold-smoked salmon (CSS). In the present study, we report the design and optimization of a dual-labelled TaqMan ™ probe targeting the V7 region of 16S rRNA gene for the detection of LAB in CSS. This quantitative PCR (qPCR) assays is useful for the simultaneous detection of the ten LAB genera communally encountered in CSS as Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconosto...
Source: International Journal of Food Microbiology - December 27, 2021 Category: Food Science Authors: Marc J érôme Delphine Passerini Fr édérique Chevalier Laetitia Marchand Fran çoise Leroi Sabrina Mac é Source Type: research

Revealing antimicrobial resistance profile of the novel probiotic candidate Faecalibacterium prausnitzii DSM 17677
Int J Food Microbiol. 2021 Dec 13;363:109501. doi: 10.1016/j.ijfoodmicro.2021.109501. Online ahead of print.ABSTRACTFaecalibacterium prausnitzii, a resident anaerobic bacterium commonly found in healthy gut microbiota, has been proposed as a next generation probiotic with high potential for application in food matrices and pharmaceutical formulations. Despite its recognized health benefits, detailed information regarding its antimicrobial susceptibility profile is still lacking. However, this information is crucial to determine its safety, since the absence of acquired antimicrobial resistance is required to qualify a prob...
Source: International Journal of Food Microbiology - December 25, 2021 Category: Food Science Authors: Daniela Machado Joana Cristina Barbosa Melany Domingos Diana Almeida Jos é Carlos Andrade Ana Cristina Freitas Ana Maria Gomes Source Type: research

Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation
Int J Food Microbiol. 2021 Nov 26;363:109493. doi: 10.1016/j.ijfoodmicro.2021.109493. Online ahead of print.ABSTRACTTraditional fermented foods are usually produced by spontaneous fermentation with multiple microorganisms. Environmental factors play important roles in microbial succession. However, it is still unclear how the processing parameters regulate the microbiota during fermentation. Here, we reveal the effects of processing parameters on the core microbiota in spontaneous fermentation of Chinese liquor starter. Rhizopus, Pichia, Wickerhamomyces, Saccharomycopsis, Aspergillus and Saccharomyces were identified as co...
Source: International Journal of Food Microbiology - December 25, 2021 Category: Food Science Authors: Shibo Ban Lingna Chen Shuangxue Fu Qun Wu Yan Xu Source Type: research

Revealing antimicrobial resistance profile of the novel probiotic candidate Faecalibacterium prausnitzii DSM 17677
Int J Food Microbiol. 2021 Dec 13;363:109501. doi: 10.1016/j.ijfoodmicro.2021.109501. Online ahead of print.ABSTRACTFaecalibacterium prausnitzii, a resident anaerobic bacterium commonly found in healthy gut microbiota, has been proposed as a next generation probiotic with high potential for application in food matrices and pharmaceutical formulations. Despite its recognized health benefits, detailed information regarding its antimicrobial susceptibility profile is still lacking. However, this information is crucial to determine its safety, since the absence of acquired antimicrobial resistance is required to qualify a prob...
Source: International Journal of Food Microbiology - December 25, 2021 Category: Food Science Authors: Daniela Machado Joana Cristina Barbosa Melany Domingos Diana Almeida Jos é Carlos Andrade Ana Cristina Freitas Ana Maria Gomes Source Type: research

Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation
Int J Food Microbiol. 2021 Nov 26;363:109493. doi: 10.1016/j.ijfoodmicro.2021.109493. Online ahead of print.ABSTRACTTraditional fermented foods are usually produced by spontaneous fermentation with multiple microorganisms. Environmental factors play important roles in microbial succession. However, it is still unclear how the processing parameters regulate the microbiota during fermentation. Here, we reveal the effects of processing parameters on the core microbiota in spontaneous fermentation of Chinese liquor starter. Rhizopus, Pichia, Wickerhamomyces, Saccharomycopsis, Aspergillus and Saccharomyces were identified as co...
Source: International Journal of Food Microbiology - December 25, 2021 Category: Food Science Authors: Shibo Ban Lingna Chen Shuangxue Fu Qun Wu Yan Xu Source Type: research

Revealing antimicrobial resistance profile of the novel probiotic candidate Faecalibacterium prausnitzii DSM 17677
Int J Food Microbiol. 2021 Dec 13;363:109501. doi: 10.1016/j.ijfoodmicro.2021.109501. Online ahead of print.ABSTRACTFaecalibacterium prausnitzii, a resident anaerobic bacterium commonly found in healthy gut microbiota, has been proposed as a next generation probiotic with high potential for application in food matrices and pharmaceutical formulations. Despite its recognized health benefits, detailed information regarding its antimicrobial susceptibility profile is still lacking. However, this information is crucial to determine its safety, since the absence of acquired antimicrobial resistance is required to qualify a prob...
Source: International Journal of Food Microbiology - December 25, 2021 Category: Food Science Authors: Daniela Machado Joana Cristina Barbosa Melany Domingos Diana Almeida Jos é Carlos Andrade Ana Cristina Freitas Ana Maria Gomes Source Type: research

Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation
Int J Food Microbiol. 2021 Nov 26;363:109493. doi: 10.1016/j.ijfoodmicro.2021.109493. Online ahead of print.ABSTRACTTraditional fermented foods are usually produced by spontaneous fermentation with multiple microorganisms. Environmental factors play important roles in microbial succession. However, it is still unclear how the processing parameters regulate the microbiota during fermentation. Here, we reveal the effects of processing parameters on the core microbiota in spontaneous fermentation of Chinese liquor starter. Rhizopus, Pichia, Wickerhamomyces, Saccharomycopsis, Aspergillus and Saccharomyces were identified as co...
Source: International Journal of Food Microbiology - December 25, 2021 Category: Food Science Authors: Shibo Ban Lingna Chen Shuangxue Fu Qun Wu Yan Xu Source Type: research

Comprehensive analysis of multiple mycotoxins and Aspergillus flavus metabolites in maize from Kenyan households
This study assessed the levels of mycotoxins in maize from Kenyan households. Further, local open pollinated maize varieties were compared with commercial hybrids to evaluate which variety is less susceptible to mycotoxin contamination. Four hundred and eighty (n = 480) maize samples were collected in the years 2018-2020 from households in Eastern, Western, Coastal and Lake Victoria regions of Kenya. Liquid chromatography coupled to tandem mass spectrometry was used to detect and quantify 22 mycotoxins, along with 31 Aspergillus flavus metabolites in the samples. Eastern Kenya had the highest aflatoxin (AF) contamination w...
Source: International Journal of Food Microbiology - December 24, 2021 Category: Food Science Authors: Victor Kagot Marthe De Boevre Sofie Landschoot George Obiero Sheila Okoth Sarah De Saeger Source Type: research

Effects of radio frequency heating on microbial populations and physicochemical properties of buckwheat
In this study, 30 buckwheat samples collected from 10 different Provinces in China were analyzed for their microbial loads, and the samples with the highest microbial populations were used for further study to select the suitable RF heating conditions. The results showed that microbial loads in tested buckwheat kernels were in the range of 3.4-6.2 log CFU/g. Samples from Shanxi (SX-3) had significantly higher microbial counts than other samples. The selected four temperature-time combinations: 75 °C-20 min, 80 °C-10 min, 85 °C-5 min, and 90 °C-0 min of RF heating could reduce microbial counts to
Source: International Journal of Food Microbiology - December 24, 2021 Category: Food Science Authors: Juanjuan Xu Gaoji Yang Rui Li Yuanmei Xu Biying Lin Shaojin Wang Source Type: research

Staphylococcus aureus biofilm inhibition by high voltage prick electrostatic field (HVPEF) and the mechanism investigation
Int J Food Microbiol. 2021 Dec 9;362:109499. doi: 10.1016/j.ijfoodmicro.2021.109499. Online ahead of print.ABSTRACTThe study was to investigate the inhibitory effect and mechanism of high voltage prick electrostatic field (HVPEF) on Staphylococcus aureus biofilms. Results showed that HVPEF effectively inactivated 24-h and 48-h established S. aureus biofilms, and the effect was verified on different food-contact materials. Confocal laser scanning microscopy and scanning electron microscopy analysis suggested that HVPEF disintegrated the established biofilms by killing the embedded bacteria, but it hardly reduced the bacteri...
Source: International Journal of Food Microbiology - December 15, 2021 Category: Food Science Authors: Mengyuan Qi Qingyan Liu Ying Liu Haiyang Yan Yan Zhang Yuan Yuan Source Type: research

Staphylococcus aureus biofilm inhibition by high voltage prick electrostatic field (HVPEF) and the mechanism investigation
Int J Food Microbiol. 2021 Dec 9;362:109499. doi: 10.1016/j.ijfoodmicro.2021.109499. Online ahead of print.ABSTRACTThe study was to investigate the inhibitory effect and mechanism of high voltage prick electrostatic field (HVPEF) on Staphylococcus aureus biofilms. Results showed that HVPEF effectively inactivated 24-h and 48-h established S. aureus biofilms, and the effect was verified on different food-contact materials. Confocal laser scanning microscopy and scanning electron microscopy analysis suggested that HVPEF disintegrated the established biofilms by killing the embedded bacteria, but it hardly reduced the bacteri...
Source: International Journal of Food Microbiology - December 15, 2021 Category: Food Science Authors: Mengyuan Qi Qingyan Liu Ying Liu Haiyang Yan Yan Zhang Yuan Yuan Source Type: research

Staphylococcus aureus biofilm inhibition by high voltage prick electrostatic field (HVPEF) and the mechanism investigation
Int J Food Microbiol. 2021 Dec 9;362:109499. doi: 10.1016/j.ijfoodmicro.2021.109499. Online ahead of print.ABSTRACTThe study was to investigate the inhibitory effect and mechanism of high voltage prick electrostatic field (HVPEF) on Staphylococcus aureus biofilms. Results showed that HVPEF effectively inactivated 24-h and 48-h established S. aureus biofilms, and the effect was verified on different food-contact materials. Confocal laser scanning microscopy and scanning electron microscopy analysis suggested that HVPEF disintegrated the established biofilms by killing the embedded bacteria, but it hardly reduced the bacteri...
Source: International Journal of Food Microbiology - December 15, 2021 Category: Food Science Authors: Mengyuan Qi Qingyan Liu Ying Liu Haiyang Yan Yan Zhang Yuan Yuan Source Type: research

Staphylococcus aureus biofilm inhibition by high voltage prick electrostatic field (HVPEF) and the mechanism investigation
Int J Food Microbiol. 2021 Dec 9;362:109499. doi: 10.1016/j.ijfoodmicro.2021.109499. Online ahead of print.ABSTRACTThe study was to investigate the inhibitory effect and mechanism of high voltage prick electrostatic field (HVPEF) on Staphylococcus aureus biofilms. Results showed that HVPEF effectively inactivated 24-h and 48-h established S. aureus biofilms, and the effect was verified on different food-contact materials. Confocal laser scanning microscopy and scanning electron microscopy analysis suggested that HVPEF disintegrated the established biofilms by killing the embedded bacteria, but it hardly reduced the bacteri...
Source: International Journal of Food Microbiology - December 15, 2021 Category: Food Science Authors: Mengyuan Qi Qingyan Liu Ying Liu Haiyang Yan Yan Zhang Yuan Yuan Source Type: research

Staphylococcus aureus biofilm inhibition by high voltage prick electrostatic field (HVPEF) and the mechanism investigation
Int J Food Microbiol. 2021 Dec 9;362:109499. doi: 10.1016/j.ijfoodmicro.2021.109499. Online ahead of print.ABSTRACTThe study was to investigate the inhibitory effect and mechanism of high voltage prick electrostatic field (HVPEF) on Staphylococcus aureus biofilms. Results showed that HVPEF effectively inactivated 24-h and 48-h established S. aureus biofilms, and the effect was verified on different food-contact materials. Confocal laser scanning microscopy and scanning electron microscopy analysis suggested that HVPEF disintegrated the established biofilms by killing the embedded bacteria, but it hardly reduced the bacteri...
Source: International Journal of Food Microbiology - December 15, 2021 Category: Food Science Authors: Mengyuan Qi Qingyan Liu Ying Liu Haiyang Yan Yan Zhang Yuan Yuan Source Type: research