It takes two to attach - endo-1,3- β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves
Food Microbiol. 2024 Aug;121:104519. doi: 10.1016/j.fm.2024.104519. Epub 2024 Mar 21.ABSTRACTCurrently, fresh, unprocessed food has become a relevant element of the chain of transmission of enteropathogenic infections. To survive on a plant surface and further spread the infections, pathogens like Salmonella have to attach stably to the leaf surface. Adhesion, driven by various virulence factors, including the most abundant fim operon encoding type 1 fimbriae, is usually an initial step of infection, preventing physical removal of the pathogen. Adhesion properties of Salmonella's type 1 fimbriae and its FimH adhesin were i...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Wiktoria Waszczuk Joanna Czajkowska Agata Dutkiewicz Beata Klasa Ewa Carolak Adrianna Aleksandrowicz Krzysztof Grzymajlo Source Type: research
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations
In conclusion, we showed that preservatives affect biofilm formation and bacterial growth in a compound specific manner. We showed trade-offs between biofilm formation and preservative tolerance, but no antibiotic cross-tolerance. This indicates that bacterial adaptation to continuous preservative exposure, is unlikely to affect food safety or contribute to antibiotic resistance.PMID:38637079 | DOI:10.1016/j.fm.2024.104517 (Source: Food Microbiology)
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Justin Abi Assaf Emma R Holden Eleftheria Trampari Mark A Webber Source Type: research
A meta-analysis of microbial thermal inactivation in low moisture foods
In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Yadwinder Singh Rana Long Chen Yang Jiao Lynn M Johnson Abigail B Snyder Source Type: research
It takes two to attach - endo-1,3- β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves
Food Microbiol. 2024 Aug;121:104519. doi: 10.1016/j.fm.2024.104519. Epub 2024 Mar 21.ABSTRACTCurrently, fresh, unprocessed food has become a relevant element of the chain of transmission of enteropathogenic infections. To survive on a plant surface and further spread the infections, pathogens like Salmonella have to attach stably to the leaf surface. Adhesion, driven by various virulence factors, including the most abundant fim operon encoding type 1 fimbriae, is usually an initial step of infection, preventing physical removal of the pathogen. Adhesion properties of Salmonella's type 1 fimbriae and its FimH adhesin were i...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Wiktoria Waszczuk Joanna Czajkowska Agata Dutkiewicz Beata Klasa Ewa Carolak Adrianna Aleksandrowicz Krzysztof Grzymajlo Source Type: research
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations
In conclusion, we showed that preservatives affect biofilm formation and bacterial growth in a compound specific manner. We showed trade-offs between biofilm formation and preservative tolerance, but no antibiotic cross-tolerance. This indicates that bacterial adaptation to continuous preservative exposure, is unlikely to affect food safety or contribute to antibiotic resistance.PMID:38637079 | DOI:10.1016/j.fm.2024.104517 (Source: Food Microbiology)
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Justin Abi Assaf Emma R Holden Eleftheria Trampari Mark A Webber Source Type: research
A meta-analysis of microbial thermal inactivation in low moisture foods
In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Yadwinder Singh Rana Long Chen Yang Jiao Lynn M Johnson Abigail B Snyder Source Type: research
It takes two to attach - endo-1,3- β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves
Food Microbiol. 2024 Aug;121:104519. doi: 10.1016/j.fm.2024.104519. Epub 2024 Mar 21.ABSTRACTCurrently, fresh, unprocessed food has become a relevant element of the chain of transmission of enteropathogenic infections. To survive on a plant surface and further spread the infections, pathogens like Salmonella have to attach stably to the leaf surface. Adhesion, driven by various virulence factors, including the most abundant fim operon encoding type 1 fimbriae, is usually an initial step of infection, preventing physical removal of the pathogen. Adhesion properties of Salmonella's type 1 fimbriae and its FimH adhesin were i...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Wiktoria Waszczuk Joanna Czajkowska Agata Dutkiewicz Beata Klasa Ewa Carolak Adrianna Aleksandrowicz Krzysztof Grzymajlo Source Type: research
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations
In conclusion, we showed that preservatives affect biofilm formation and bacterial growth in a compound specific manner. We showed trade-offs between biofilm formation and preservative tolerance, but no antibiotic cross-tolerance. This indicates that bacterial adaptation to continuous preservative exposure, is unlikely to affect food safety or contribute to antibiotic resistance.PMID:38637079 | DOI:10.1016/j.fm.2024.104517 (Source: Food Microbiology)
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Justin Abi Assaf Emma R Holden Eleftheria Trampari Mark A Webber Source Type: research
A meta-analysis of microbial thermal inactivation in low moisture foods
In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Yadwinder Singh Rana Long Chen Yang Jiao Lynn M Johnson Abigail B Snyder Source Type: research
It takes two to attach - endo-1,3- β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves
Food Microbiol. 2024 Aug;121:104519. doi: 10.1016/j.fm.2024.104519. Epub 2024 Mar 21.ABSTRACTCurrently, fresh, unprocessed food has become a relevant element of the chain of transmission of enteropathogenic infections. To survive on a plant surface and further spread the infections, pathogens like Salmonella have to attach stably to the leaf surface. Adhesion, driven by various virulence factors, including the most abundant fim operon encoding type 1 fimbriae, is usually an initial step of infection, preventing physical removal of the pathogen. Adhesion properties of Salmonella's type 1 fimbriae and its FimH adhesin were i...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Wiktoria Waszczuk Joanna Czajkowska Agata Dutkiewicz Beata Klasa Ewa Carolak Adrianna Aleksandrowicz Krzysztof Grzymajlo Source Type: research
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations
In conclusion, we showed that preservatives affect biofilm formation and bacterial growth in a compound specific manner. We showed trade-offs between biofilm formation and preservative tolerance, but no antibiotic cross-tolerance. This indicates that bacterial adaptation to continuous preservative exposure, is unlikely to affect food safety or contribute to antibiotic resistance.PMID:38637079 | DOI:10.1016/j.fm.2024.104517 (Source: Food Microbiology)
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Justin Abi Assaf Emma R Holden Eleftheria Trampari Mark A Webber Source Type: research
A meta-analysis of microbial thermal inactivation in low moisture foods
In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Yadwinder Singh Rana Long Chen Yang Jiao Lynn M Johnson Abigail B Snyder Source Type: research
It takes two to attach - endo-1,3- β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves
Food Microbiol. 2024 Aug;121:104519. doi: 10.1016/j.fm.2024.104519. Epub 2024 Mar 21.ABSTRACTCurrently, fresh, unprocessed food has become a relevant element of the chain of transmission of enteropathogenic infections. To survive on a plant surface and further spread the infections, pathogens like Salmonella have to attach stably to the leaf surface. Adhesion, driven by various virulence factors, including the most abundant fim operon encoding type 1 fimbriae, is usually an initial step of infection, preventing physical removal of the pathogen. Adhesion properties of Salmonella's type 1 fimbriae and its FimH adhesin were i...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Wiktoria Waszczuk Joanna Czajkowska Agata Dutkiewicz Beata Klasa Ewa Carolak Adrianna Aleksandrowicz Krzysztof Grzymajlo Source Type: research
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations
In conclusion, we showed that preservatives affect biofilm formation and bacterial growth in a compound specific manner. We showed trade-offs between biofilm formation and preservative tolerance, but no antibiotic cross-tolerance. This indicates that bacterial adaptation to continuous preservative exposure, is unlikely to affect food safety or contribute to antibiotic resistance.PMID:38637079 | DOI:10.1016/j.fm.2024.104517 (Source: Food Microbiology)
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Justin Abi Assaf Emma R Holden Eleftheria Trampari Mark A Webber Source Type: research
A meta-analysis of microbial thermal inactivation in low moisture foods
In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Yadwinder Singh Rana Long Chen Yang Jiao Lynn M Johnson Abigail B Snyder Source Type: research
