Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system
The objective of this study was to explore the motility and biofilm formation characteristics of L. monocytogenes under the impact of Pseudomonas BVCs. It was revealed that BVCs of P. fluorescens, P. lundensis, and P. fragi significantly promoted swimming motility of L. monocytogenes (P < 0.05). As evidenced by crystal violet staining, the L. monocytogenes biofilms reached a maximum OD570 value of approximately 3.78 at 4 d, which was 0.65 units markedly higher than that of the control group (P < 0.05). Despite a decrease in adherent cells of L. monocytogenes biofilms among the BVCs groups, there was a remarkable incr...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Guanghui Zhou Yunge Liu Pengcheng Dong Yanwei Mao Lixian Zhu Xin Luo Yimin Zhang Source Type: research
Antimicrobial effect of garlic against foodborne pathogens in ground mutton
Food Microbiol. 2024 Jun;120:104462. doi: 10.1016/j.fm.2023.104462. Epub 2024 Jan 8.ABSTRACTThe antimicrobial effect of fresh garlic (20, 30, and 50 g/kg) and the equivalent concentrations of garlic oil (80, 120, and 200 mg/kg) was investigated in ground mutton during storage at 4 °C. By day 6 and thereafter, mutton meatballs treated with 50 g/kg of fresh garlic and 200 mg/kg garlic oil exhibited a significant decline in psychrotrophic and Pseudomonas counts in comparison with control. Fresh garlic added at a concentration of 50 g/kg exhibited the highest antimicrobial effect, followed by garlic oil at 200 mg/kg, fresh ga...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Khalid Ibrahim Sallam Mona Talaat Raslan Rana Fahmi Sabala Samir Mohammed Abd-Elghany Mahmoud Ahmed Mahros Hend Ali Elshebrawy Source Type: research
Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats
Food Microbiol. 2024 Jun;120:104483. doi: 10.1016/j.fm.2024.104483. Epub 2024 Jan 30.ABSTRACTWooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, the safety of using wooden vats for cheese production remains controversial as the porous structure of wood provides an irregular surface that may protect any attached pathogen cells from cleaning and sanitation processes. On the other hand, the absence of pathogens in wooden vats has been reported in multiple studies and wooden materials have not been assoc...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Lang Sun Dennis J D'Amico Source Type: research
Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system
The objective of this study was to explore the motility and biofilm formation characteristics of L. monocytogenes under the impact of Pseudomonas BVCs. It was revealed that BVCs of P. fluorescens, P. lundensis, and P. fragi significantly promoted swimming motility of L. monocytogenes (P < 0.05). As evidenced by crystal violet staining, the L. monocytogenes biofilms reached a maximum OD570 value of approximately 3.78 at 4 d, which was 0.65 units markedly higher than that of the control group (P < 0.05). Despite a decrease in adherent cells of L. monocytogenes biofilms among the BVCs groups, there was a remarkable incr...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Guanghui Zhou Yunge Liu Pengcheng Dong Yanwei Mao Lixian Zhu Xin Luo Yimin Zhang Source Type: research
Antimicrobial effect of garlic against foodborne pathogens in ground mutton
Food Microbiol. 2024 Jun;120:104462. doi: 10.1016/j.fm.2023.104462. Epub 2024 Jan 8.ABSTRACTThe antimicrobial effect of fresh garlic (20, 30, and 50 g/kg) and the equivalent concentrations of garlic oil (80, 120, and 200 mg/kg) was investigated in ground mutton during storage at 4 °C. By day 6 and thereafter, mutton meatballs treated with 50 g/kg of fresh garlic and 200 mg/kg garlic oil exhibited a significant decline in psychrotrophic and Pseudomonas counts in comparison with control. Fresh garlic added at a concentration of 50 g/kg exhibited the highest antimicrobial effect, followed by garlic oil at 200 mg/kg, fresh ga...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Khalid Ibrahim Sallam Mona Talaat Raslan Rana Fahmi Sabala Samir Mohammed Abd-Elghany Mahmoud Ahmed Mahros Hend Ali Elshebrawy Source Type: research
Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats
Food Microbiol. 2024 Jun;120:104483. doi: 10.1016/j.fm.2024.104483. Epub 2024 Jan 30.ABSTRACTWooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, the safety of using wooden vats for cheese production remains controversial as the porous structure of wood provides an irregular surface that may protect any attached pathogen cells from cleaning and sanitation processes. On the other hand, the absence of pathogens in wooden vats has been reported in multiple studies and wooden materials have not been assoc...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Lang Sun Dennis J D'Amico Source Type: research
Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system
The objective of this study was to explore the motility and biofilm formation characteristics of L. monocytogenes under the impact of Pseudomonas BVCs. It was revealed that BVCs of P. fluorescens, P. lundensis, and P. fragi significantly promoted swimming motility of L. monocytogenes (P < 0.05). As evidenced by crystal violet staining, the L. monocytogenes biofilms reached a maximum OD570 value of approximately 3.78 at 4 d, which was 0.65 units markedly higher than that of the control group (P < 0.05). Despite a decrease in adherent cells of L. monocytogenes biofilms among the BVCs groups, there was a remarkable incr...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Guanghui Zhou Yunge Liu Pengcheng Dong Yanwei Mao Lixian Zhu Xin Luo Yimin Zhang Source Type: research
Antimicrobial effect of garlic against foodborne pathogens in ground mutton
Food Microbiol. 2024 Jun;120:104462. doi: 10.1016/j.fm.2023.104462. Epub 2024 Jan 8.ABSTRACTThe antimicrobial effect of fresh garlic (20, 30, and 50 g/kg) and the equivalent concentrations of garlic oil (80, 120, and 200 mg/kg) was investigated in ground mutton during storage at 4 °C. By day 6 and thereafter, mutton meatballs treated with 50 g/kg of fresh garlic and 200 mg/kg garlic oil exhibited a significant decline in psychrotrophic and Pseudomonas counts in comparison with control. Fresh garlic added at a concentration of 50 g/kg exhibited the highest antimicrobial effect, followed by garlic oil at 200 mg/kg, fresh ga...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Khalid Ibrahim Sallam Mona Talaat Raslan Rana Fahmi Sabala Samir Mohammed Abd-Elghany Mahmoud Ahmed Mahros Hend Ali Elshebrawy Source Type: research
Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system
The objective of this study was to explore the motility and biofilm formation characteristics of L. monocytogenes under the impact of Pseudomonas BVCs. It was revealed that BVCs of P. fluorescens, P. lundensis, and P. fragi significantly promoted swimming motility of L. monocytogenes (P < 0.05). As evidenced by crystal violet staining, the L. monocytogenes biofilms reached a maximum OD570 value of approximately 3.78 at 4 d, which was 0.65 units markedly higher than that of the control group (P < 0.05). Despite a decrease in adherent cells of L. monocytogenes biofilms among the BVCs groups, there was a remarkable incr...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Guanghui Zhou Yunge Liu Pengcheng Dong Yanwei Mao Lixian Zhu Xin Luo Yimin Zhang Source Type: research
Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats
Food Microbiol. 2024 Jun;120:104483. doi: 10.1016/j.fm.2024.104483. Epub 2024 Jan 30.ABSTRACTWooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, the safety of using wooden vats for cheese production remains controversial as the porous structure of wood provides an irregular surface that may protect any attached pathogen cells from cleaning and sanitation processes. On the other hand, the absence of pathogens in wooden vats has been reported in multiple studies and wooden materials have not been assoc...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Lang Sun Dennis J D'Amico Source Type: research
Antimicrobial effect of garlic against foodborne pathogens in ground mutton
Food Microbiol. 2024 Jun;120:104462. doi: 10.1016/j.fm.2023.104462. Epub 2024 Jan 8.ABSTRACTThe antimicrobial effect of fresh garlic (20, 30, and 50 g/kg) and the equivalent concentrations of garlic oil (80, 120, and 200 mg/kg) was investigated in ground mutton during storage at 4 °C. By day 6 and thereafter, mutton meatballs treated with 50 g/kg of fresh garlic and 200 mg/kg garlic oil exhibited a significant decline in psychrotrophic and Pseudomonas counts in comparison with control. Fresh garlic added at a concentration of 50 g/kg exhibited the highest antimicrobial effect, followed by garlic oil at 200 mg/kg, fresh ga...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Khalid Ibrahim Sallam Mona Talaat Raslan Rana Fahmi Sabala Samir Mohammed Abd-Elghany Mahmoud Ahmed Mahros Hend Ali Elshebrawy Source Type: research
Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system
The objective of this study was to explore the motility and biofilm formation characteristics of L. monocytogenes under the impact of Pseudomonas BVCs. It was revealed that BVCs of P. fluorescens, P. lundensis, and P. fragi significantly promoted swimming motility of L. monocytogenes (P < 0.05). As evidenced by crystal violet staining, the L. monocytogenes biofilms reached a maximum OD570 value of approximately 3.78 at 4 d, which was 0.65 units markedly higher than that of the control group (P < 0.05). Despite a decrease in adherent cells of L. monocytogenes biofilms among the BVCs groups, there was a remarkable incr...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Guanghui Zhou Yunge Liu Pengcheng Dong Yanwei Mao Lixian Zhu Xin Luo Yimin Zhang Source Type: research
Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats
Food Microbiol. 2024 Jun;120:104483. doi: 10.1016/j.fm.2024.104483. Epub 2024 Jan 30.ABSTRACTWooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, the safety of using wooden vats for cheese production remains controversial as the porous structure of wood provides an irregular surface that may protect any attached pathogen cells from cleaning and sanitation processes. On the other hand, the absence of pathogens in wooden vats has been reported in multiple studies and wooden materials have not been assoc...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Lang Sun Dennis J D'Amico Source Type: research
Antimicrobial effect of garlic against foodborne pathogens in ground mutton
Food Microbiol. 2024 Jun;120:104462. doi: 10.1016/j.fm.2023.104462. Epub 2024 Jan 8.ABSTRACTThe antimicrobial effect of fresh garlic (20, 30, and 50 g/kg) and the equivalent concentrations of garlic oil (80, 120, and 200 mg/kg) was investigated in ground mutton during storage at 4 °C. By day 6 and thereafter, mutton meatballs treated with 50 g/kg of fresh garlic and 200 mg/kg garlic oil exhibited a significant decline in psychrotrophic and Pseudomonas counts in comparison with control. Fresh garlic added at a concentration of 50 g/kg exhibited the highest antimicrobial effect, followed by garlic oil at 200 mg/kg, fresh ga...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Khalid Ibrahim Sallam Mona Talaat Raslan Rana Fahmi Sabala Samir Mohammed Abd-Elghany Mahmoud Ahmed Mahros Hend Ali Elshebrawy Source Type: research
Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system
The objective of this study was to explore the motility and biofilm formation characteristics of L. monocytogenes under the impact of Pseudomonas BVCs. It was revealed that BVCs of P. fluorescens, P. lundensis, and P. fragi significantly promoted swimming motility of L. monocytogenes (P < 0.05). As evidenced by crystal violet staining, the L. monocytogenes biofilms reached a maximum OD570 value of approximately 3.78 at 4 d, which was 0.65 units markedly higher than that of the control group (P < 0.05). Despite a decrease in adherent cells of L. monocytogenes biofilms among the BVCs groups, there was a remarkable incr...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Guanghui Zhou Yunge Liu Pengcheng Dong Yanwei Mao Lixian Zhu Xin Luo Yimin Zhang Source Type: research
