International Journal of Food Microbiology This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Antibiotic susceptibility and genomic analysis of ciprofloxacin-resistant and ESBLs-producing Escherichia coli in vegetables and their irrigation water and growing soil
In conclusion, our research highlights the widespread presence of CIPRE. coli in irrigation water and thoroughly examines the genetic characteristics of CIPR-ESBLs-producing E. coli strains, underlining the need for ongoing monitoring and management to reduce multidrug-resistant bacteria in vegetables and their environment.PMID:38368793 | DOI:10.1016/j.ijfoodmicro.2024.110629 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - February 18, 2024 Category: Food Science Authors: Jiali Sun Jinghan Dai Jin Chen Yuanjie He Li Su Mengqing Gong Mengyuan Cao Kexin Wei Yi You Lisha Liu Li Bai Shenghui Cui Jia Chen Baowei Yang Source Type: research

Modelling the low temperature growth boundaries of Salmonella Enteritidis in raw and pasteurized egg yolk, egg white and liquid whole egg: Influence of the initial concentration
Int J Food Microbiol. 2024 Feb 6;414:110619. doi: 10.1016/j.ijfoodmicro.2024.110619. Online ahead of print.ABSTRACTSalmonella is the most frequently reported cause of foodborne outbreaks with known origin in Europe, with eggs and egg products standing out as the most frequent food source (when it was known). The growth and survival of Salmonella in eggs and egg products have been extensively studied and, recently, it has been reported that factors such as the initial concentration and thermal history of the egg product can also influence its growth capability. Therefore, the objective of this study was to define the bounda...
Source: International Journal of Food Microbiology - February 17, 2024 Category: Food Science Authors: Silvia Guill én Lara Dom ínguez Pilar Ma ñas Ignacio Álvarez Elena Carrasco Guillermo Cebri án Source Type: research

Phosphoproteomics analysis reveals the anti-bacterial and anti-virulence mechanism of eugenol against Staphylococcus aureus and its application in meat products
Int J Food Microbiol. 2024 Feb 9;414:110621. doi: 10.1016/j.ijfoodmicro.2024.110621. Online ahead of print.ABSTRACTThe increasing risk of food poisoning caused by Staphylococcus aureus (S. aureus) contamination has aroused great concern about food safety. Eugenol is highly favored due to its broad-spectrum antibacterial activity and non-drug resistance property. The study aimed to reveal the anti-bacterial and anti-virulence mechanisms of eugenol against S. aureus using phosphoproteomics. The results indicated that eugenol could inhibit the phosphorylation levels of enzyme I in the bacterial phosphotransferase system (PTS)...
Source: International Journal of Food Microbiology - February 11, 2024 Category: Food Science Authors: Hong Li Changzhu Li Ce Shi Metab Alharbi Haiying Cui Lin Lin Source Type: research

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Listeria monocytogenes during chlorine and peroxyacetic acid interventions in simulated apple dump tank water
This study validated the suitability of Enterococcus faecium NRRL B-2354 as a surrogate for Listeria monocytogenes during sanitizer interventions in dump tank water systems. E. faecium NRRL B-2354 inoculated on apples exhibited statistically equivalent susceptibility to L. monocytogenes when exposed to chlorine-based sanitizers (25-100 ppm free chlorine (FC)) and peroxyacetic acid (PAA, 20-80 ppm) in simulated dump tank water (SDTW) with 1000 ppm chemical oxygen demand (COD), resulting in 0.2-0.9 and 1.1-1.7 log CFU/apple reduction, respectively. Increasing the contact time did not affect sanitizer efficacies against E. fa...
Source: International Journal of Food Microbiology - February 11, 2024 Category: Food Science Authors: Yuan Su Xiaoye Shen Andrew Liu Mei-Jun Zhu Source Type: research

Modeling strain variability in Campylobacter jejuni thermal inactivation by quantifying the number of strains required
Int J Food Microbiol. 2024 Feb 7;414:110618. doi: 10.1016/j.ijfoodmicro.2024.110618. Online ahead of print.ABSTRACTThere is a limited understanding of the survival responses of Campylobacter jejuni during thermal processing, which must be investigated for appropriate risk assessment and processing. Therefore, we aimed to elucidate the survival response of C. jejuni and develop a predictive model considering strain variability and uncertainty, which are important for quantitative microbial risk assessment (QMRA) or risk-based processing control measures. We employed the most probable curve (MPC) method to consider the uncer...
Source: International Journal of Food Microbiology - February 10, 2024 Category: Food Science Authors: Hiroki Abe Susumu Kawasaki Source Type: research

Characterization of a cell wall hydrolase with high activity against vegetative cells, spores and biofilm of Bacillus cereus
Int J Food Microbiol. 2024 Feb 6;414:110617. doi: 10.1016/j.ijfoodmicro.2024.110617. Online ahead of print.ABSTRACTBacillus cereus is a prevalent foodborne pathogen that induces food poisoning symptoms such as vomiting and diarrhea. Its capacity to form spores and biofilm enables it to withstand disinfectants and antimicrobials, leading to persistent contamination during food processing. Consequently, it is necessary to develop novel and efficient antimicrobial agents to control B. cereus, its spores, and biofilms. Peptidoglycan hydrolases have emerged as a promising and eco-friendly alternative owing to their specific lyt...
Source: International Journal of Food Microbiology - February 9, 2024 Category: Food Science Authors: Yanmei Li Lun Luo Wenhai Wang Bin Hong Yi Ma Jufang Wang Source Type: research

Status quo: Levels of Campylobacter spp. and hygiene indicators in German slaughterhouses for broiler and turkey
This study highlights trends during the slaughtering process in reducing the levels of Campylobacter, E. coli, and total colony counts for broiler and turkey carcasses, from the initial step to after chilling. These results contribute to our understanding of microbial dynamics during meat processing.PMID:38330527 | DOI:10.1016/j.ijfoodmicro.2024.110610 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - February 8, 2024 Category: Food Science Authors: A Beterams C P üning B Wyink J Grosse-Kleimann G G ölz A Sch önknecht T Alter F Reich Source Type: research

Survival and growth behavior of common foodborne pathogens in falafel paste under different storage temperatures
Int J Food Microbiol. 2024 Mar 2;413:110609. doi: 10.1016/j.ijfoodmicro.2024.110609. Epub 2024 Feb 1.ABSTRACTFalafel is a popular breakfast food in the Middle East that has been recently involved in several outbreaks of foodborne illnesses. The aim of the study was to explore the growth behavior of Salmonella enterica, Escherichia coli O157:H7, Shigella sonnie, Shigella flexneri, Listeria monocytogenes and Staphylococcus aureus in falafel paste (FP) under different storage temperatures (4, 10, or 24 °C) for 14 days. FP (pH = 6.2, aw = 0.96) was inoculated with 5.0 to 6.0 log CFU/g of each of the pathogens separately. Salm...
Source: International Journal of Food Microbiology - February 8, 2024 Category: Food Science Authors: Murad A Al-Holy Amin N Olaimat Anas A Al-Nabulsi Hamzah Al-Qadiri Mahmoud H Abughoush Tareq M Osaili Mutamed Ayyash Maysa Alawneh Barbara A Rasco Source Type: research

Corrigendum to "A stochastic approach for modelling the in-vitro effect of osmotic stress on growth dynamics and persistent cell formation in Listeria monocytogenes" [Int. J. Food Microbiol. 413 (2024) 110586]
Int J Food Microbiol. 2024 Feb 7:110614. doi: 10.1016/j.ijfoodmicro.2024.110614. Online ahead of print.NO ABSTRACTPMID:38331628 | DOI:10.1016/j.ijfoodmicro.2024.110614 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - February 8, 2024 Category: Food Science Authors: Luca Nalbone Salvatore Forgia Graziella Ziino Giorgia Sorrentino Filippo Giarratana Alessandro Giuffrida Source Type: research

An interlaboratory study on the detection method for Escherichia albertii in food using real time PCR assay and selective agars
This study focused on the detection efficiency of an E. albertii-specific real-time PCR assay (EA-rtPCR) and plating on deoxycholate hydrogen sulfide lactose agar (DHL), MacConkey agar (MAC), DHL supplemented with rhamnose and xylose (RX-DHL), and MAC supplemented with rhamnose and xylose (RX-MAC). Chicken and bean sprout samples were inoculated with E. albertii either at 17.7 CFU/25 g (low inoculation level) or 88.5 CFU/25 g (high inoculation level), and uninoculated samples were used as controls. The sensitivity of EA-rtPCR was 1.000 for chicken and bean sprout samples inoculated with E. albertii at low and high inoculat...
Source: International Journal of Food Microbiology - February 7, 2024 Category: Food Science Authors: Sakura Arai Shouhei Hirose Keita Yanagimoto Yuka Kojima Satoko Yamaya Takuya Yamanaka Norihisa Matsunaga Akihito Kobayashi Naoto Takahashi Takayuki Konno Yuki Tokoi Nozomi Sakakida Noriko Konishi Yukiko Hara-Kudo Source Type: research