Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples
Food Microbiol. 2024 Apr;118:104410. doi: 10.1016/j.fm.2023.104410. Epub 2023 Oct 25.ABSTRACTAcinetobacter baumannii is a well-known nosocomial infection causing agent. However, other Acinetobacter spp. have also been implicated in cases of human infection. Additionally, these bacteria are known for the development of antibiotic resistance thus making the treatment of the infections they cause, challenging. Due to their relevance in clinical setups less attention has been paid to their presence in foods, and its relation with infection/dissemination routes. In the current study commercial Ready-To-Eat (RTE) salads were ana...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Ana Costa-Ribeiro Sarah Azinheiro Sandra Mota Marta Prado Alexandre Lamas Alejandro Garrido-Maestu Source Type: research
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality
This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E. coli O157:H7 on Romaine lettuce. Treatment effects on background microbiota and produce quality during storage at 4 °C for 7 days was also investigated. A bacterial cocktail containing three outbreak strains of E. coli O157:H7 was used as inoculum. Lettuce leaves were spot inoculated on the surface before treating with PL (1-60 s), AW (2 min) or combinations of PL with AW. PL treatment for 10 s, equivalent to fluence dose of 10.5 J/cm2, was optimal and...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Sudarsan Mukhopadhyay Dike O Ukuku Ocen M Olanya Brendan A Niemira Zhonglin T Jin Xuetong Fan Source Type: research
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples
Food Microbiol. 2024 Apr;118:104410. doi: 10.1016/j.fm.2023.104410. Epub 2023 Oct 25.ABSTRACTAcinetobacter baumannii is a well-known nosocomial infection causing agent. However, other Acinetobacter spp. have also been implicated in cases of human infection. Additionally, these bacteria are known for the development of antibiotic resistance thus making the treatment of the infections they cause, challenging. Due to their relevance in clinical setups less attention has been paid to their presence in foods, and its relation with infection/dissemination routes. In the current study commercial Ready-To-Eat (RTE) salads were ana...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Ana Costa-Ribeiro Sarah Azinheiro Sandra Mota Marta Prado Alexandre Lamas Alejandro Garrido-Maestu Source Type: research
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality
This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E. coli O157:H7 on Romaine lettuce. Treatment effects on background microbiota and produce quality during storage at 4 °C for 7 days was also investigated. A bacterial cocktail containing three outbreak strains of E. coli O157:H7 was used as inoculum. Lettuce leaves were spot inoculated on the surface before treating with PL (1-60 s), AW (2 min) or combinations of PL with AW. PL treatment for 10 s, equivalent to fluence dose of 10.5 J/cm2, was optimal and...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Sudarsan Mukhopadhyay Dike O Ukuku Ocen M Olanya Brendan A Niemira Zhonglin T Jin Xuetong Fan Source Type: research
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples
Food Microbiol. 2024 Apr;118:104410. doi: 10.1016/j.fm.2023.104410. Epub 2023 Oct 25.ABSTRACTAcinetobacter baumannii is a well-known nosocomial infection causing agent. However, other Acinetobacter spp. have also been implicated in cases of human infection. Additionally, these bacteria are known for the development of antibiotic resistance thus making the treatment of the infections they cause, challenging. Due to their relevance in clinical setups less attention has been paid to their presence in foods, and its relation with infection/dissemination routes. In the current study commercial Ready-To-Eat (RTE) salads were ana...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Ana Costa-Ribeiro Sarah Azinheiro Sandra Mota Marta Prado Alexandre Lamas Alejandro Garrido-Maestu Source Type: research
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality
This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E. coli O157:H7 on Romaine lettuce. Treatment effects on background microbiota and produce quality during storage at 4 °C for 7 days was also investigated. A bacterial cocktail containing three outbreak strains of E. coli O157:H7 was used as inoculum. Lettuce leaves were spot inoculated on the surface before treating with PL (1-60 s), AW (2 min) or combinations of PL with AW. PL treatment for 10 s, equivalent to fluence dose of 10.5 J/cm2, was optimal and...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Sudarsan Mukhopadhyay Dike O Ukuku Ocen M Olanya Brendan A Niemira Zhonglin T Jin Xuetong Fan Source Type: research
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples
Food Microbiol. 2024 Apr;118:104410. doi: 10.1016/j.fm.2023.104410. Epub 2023 Oct 25.ABSTRACTAcinetobacter baumannii is a well-known nosocomial infection causing agent. However, other Acinetobacter spp. have also been implicated in cases of human infection. Additionally, these bacteria are known for the development of antibiotic resistance thus making the treatment of the infections they cause, challenging. Due to their relevance in clinical setups less attention has been paid to their presence in foods, and its relation with infection/dissemination routes. In the current study commercial Ready-To-Eat (RTE) salads were ana...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Ana Costa-Ribeiro Sarah Azinheiro Sandra Mota Marta Prado Alexandre Lamas Alejandro Garrido-Maestu Source Type: research
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality
This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E. coli O157:H7 on Romaine lettuce. Treatment effects on background microbiota and produce quality during storage at 4 °C for 7 days was also investigated. A bacterial cocktail containing three outbreak strains of E. coli O157:H7 was used as inoculum. Lettuce leaves were spot inoculated on the surface before treating with PL (1-60 s), AW (2 min) or combinations of PL with AW. PL treatment for 10 s, equivalent to fluence dose of 10.5 J/cm2, was optimal and...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Sudarsan Mukhopadhyay Dike O Ukuku Ocen M Olanya Brendan A Niemira Zhonglin T Jin Xuetong Fan Source Type: research
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples
Food Microbiol. 2024 Apr;118:104410. doi: 10.1016/j.fm.2023.104410. Epub 2023 Oct 25.ABSTRACTAcinetobacter baumannii is a well-known nosocomial infection causing agent. However, other Acinetobacter spp. have also been implicated in cases of human infection. Additionally, these bacteria are known for the development of antibiotic resistance thus making the treatment of the infections they cause, challenging. Due to their relevance in clinical setups less attention has been paid to their presence in foods, and its relation with infection/dissemination routes. In the current study commercial Ready-To-Eat (RTE) salads were ana...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Ana Costa-Ribeiro Sarah Azinheiro Sandra Mota Marta Prado Alexandre Lamas Alejandro Garrido-Maestu Source Type: research
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality
This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E. coli O157:H7 on Romaine lettuce. Treatment effects on background microbiota and produce quality during storage at 4 °C for 7 days was also investigated. A bacterial cocktail containing three outbreak strains of E. coli O157:H7 was used as inoculum. Lettuce leaves were spot inoculated on the surface before treating with PL (1-60 s), AW (2 min) or combinations of PL with AW. PL treatment for 10 s, equivalent to fluence dose of 10.5 J/cm2, was optimal and...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Sudarsan Mukhopadhyay Dike O Ukuku Ocen M Olanya Brendan A Niemira Zhonglin T Jin Xuetong Fan Source Type: research
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
Int J Food Microbiol. 2023 Nov 25;410:110506. doi: 10.1016/j.ijfoodmicro.2023.110506. Online ahead of print.ABSTRACTIn recent years, pre-packed ready-to-eat (RTE) food products on the Belgian market have shifted to a more plant-based composition due to a variety of reasons, including consumer concerns about health, animal welfare, and sustainability. However, similar to animal-based RTE foods, plant-based RTE foods can be susceptible to the presence and outgrowth of Listeria monocytogenes (L. monocytogenes). Three innovative, pre-packed, plant-based RTE food product categories on the Belgian market were identified based up...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Charlie Van Paepeghem Fatima Taghlaoui Anja De Loy-Hendrickx An Vermeulen Frank Devlieghere Liesbeth Jacxsens Mieke Uyttendaele Source Type: research
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
Int J Food Microbiol. 2023 Nov 25;410:110506. doi: 10.1016/j.ijfoodmicro.2023.110506. Online ahead of print.ABSTRACTIn recent years, pre-packed ready-to-eat (RTE) food products on the Belgian market have shifted to a more plant-based composition due to a variety of reasons, including consumer concerns about health, animal welfare, and sustainability. However, similar to animal-based RTE foods, plant-based RTE foods can be susceptible to the presence and outgrowth of Listeria monocytogenes (L. monocytogenes). Three innovative, pre-packed, plant-based RTE food product categories on the Belgian market were identified based up...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Charlie Van Paepeghem Fatima Taghlaoui Anja De Loy-Hendrickx An Vermeulen Frank Devlieghere Liesbeth Jacxsens Mieke Uyttendaele Source Type: research
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
Int J Food Microbiol. 2023 Nov 25;410:110506. doi: 10.1016/j.ijfoodmicro.2023.110506. Online ahead of print.ABSTRACTIn recent years, pre-packed ready-to-eat (RTE) food products on the Belgian market have shifted to a more plant-based composition due to a variety of reasons, including consumer concerns about health, animal welfare, and sustainability. However, similar to animal-based RTE foods, plant-based RTE foods can be susceptible to the presence and outgrowth of Listeria monocytogenes (L. monocytogenes). Three innovative, pre-packed, plant-based RTE food product categories on the Belgian market were identified based up...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Charlie Van Paepeghem Fatima Taghlaoui Anja De Loy-Hendrickx An Vermeulen Frank Devlieghere Liesbeth Jacxsens Mieke Uyttendaele Source Type: research
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
Int J Food Microbiol. 2023 Nov 25;410:110506. doi: 10.1016/j.ijfoodmicro.2023.110506. Online ahead of print.ABSTRACTIn recent years, pre-packed ready-to-eat (RTE) food products on the Belgian market have shifted to a more plant-based composition due to a variety of reasons, including consumer concerns about health, animal welfare, and sustainability. However, similar to animal-based RTE foods, plant-based RTE foods can be susceptible to the presence and outgrowth of Listeria monocytogenes (L. monocytogenes). Three innovative, pre-packed, plant-based RTE food product categories on the Belgian market were identified based up...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Charlie Van Paepeghem Fatima Taghlaoui Anja De Loy-Hendrickx An Vermeulen Frank Devlieghere Liesbeth Jacxsens Mieke Uyttendaele Source Type: research
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
Int J Food Microbiol. 2023 Nov 25;410:110506. doi: 10.1016/j.ijfoodmicro.2023.110506. Online ahead of print.ABSTRACTIn recent years, pre-packed ready-to-eat (RTE) food products on the Belgian market have shifted to a more plant-based composition due to a variety of reasons, including consumer concerns about health, animal welfare, and sustainability. However, similar to animal-based RTE foods, plant-based RTE foods can be susceptible to the presence and outgrowth of Listeria monocytogenes (L. monocytogenes). Three innovative, pre-packed, plant-based RTE food product categories on the Belgian market were identified based up...
Source: International Journal of Food Microbiology - December 3, 2023 Category: Food Science Authors: Charlie Van Paepeghem Fatima Taghlaoui Anja De Loy-Hendrickx An Vermeulen Frank Devlieghere Liesbeth Jacxsens Mieke Uyttendaele Source Type: research
