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The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-17 A.K. Carole Sanya, Anita R. Linnemann, Yann E. Madode, Sijmen E. Schoustra, Eddy J. Smid
Traditionally fermented maize starch, called , is produced to prepare , a yoghurt-like street food widely consumed in Benin. Current maize production practices were compared to assess the impact of different processing technologies on the characteristics of the fermented product as a basis to determine best practices. Maize starch slurry samples were collected from processors in five municipalities
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Substitution of Asp29 with Asn29 in the metallochaperone UreE of Streptococcus thermophilus DSM 20617T increases the urease activity and anticipates urea hydrolysis during milk fermentation Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-16 Stefania Arioli, Nicola Mangieri, Ylenia Zanchetta, Pasquale Russo, Diego Mora
Urease operon is highly conserved within the species and urease-negative strains are rare in nature. MIMO1, isolated from commercial yogurt, was previously characterized as urease-positive Ni-dependent strain. Beside a mutation in , coding for a nickel ABC transporter permease, the strain MIMO1 showed a mutation in gene which code for a metallochaperone involved in Ni delivery to the urease catalytic
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Stress resistant rpsU variants of Listeria monocytogenes can become underrepresented due to enrichment bias Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-13 Xuchuan Ma, Jingjie Chen, Marcel H. Zwietering, Tjakko Abee, Heidy M.W. Den Besten
Population heterogeneity is an important component of the survival mechanism of , leading to cells in a population with diverse stress resistance levels. We previously demonstrated that several ribosomal gene mutations enhanced the stress resistance of L. and lowered the growth rate at 30 °C and lower temperatures. This study investigated whether these switches in phenotypes could result in a bias
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The impact of different acidic conditions and food substrates on Listeria monocytogenes biofilms development and removal using nanoencapsulated carvacrol Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-12 Jina Yammine, Agapi I. Doulgeraki, Conor P. O'Byrne, Adem Gharsallaoui, Nour-Eddine Chihib, Layal Karam
biofilms present a significant challenge in the food industry. This study explores the impact of different acidic conditions of culture media and food matrices on the development and removal of biofilms developed on stainless steel surfaces by wild-type (WT) strains as well as in two mutant derivatives, Δ and Δ that have defects in the general stress response and quorum sensing, respectively. Additionally
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A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-12 Andrés Planells-Cárcel, Julia Kazakova, Cristina Pérez, Marina Gonzalez-Ramirez, M. Carmen Garcia-Parrilla, José M. Guillamón
In recent years, the presence of molecules derived from aromatic amino acids in wines has been increasingly demonstrated to have a significant influence on wine quality and stability. In addition, interactions between different yeast species have been observed to influence these final properties. In this study, a screening of 81 yeast strains from different environments was carried out to establish
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Insights into the fish protein degradation induced by the fish-borne spoiler Pseudomonas psychrophila and Shewanella putrefaciens: From whole genome sequencing to quality changes Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-09 Shiliang Jia, Zhifang Jia, Jun An, Yicheng Ding, Jie Chang, Yanbo Wang, Xuxia Zhou
The aim of this study is evaluating the protein degradation capacity of specific spoilage organisms (SSOs) and in fish flesh during chilled storage and revealing the underlying genes by whole-genome sequencing (WGS). Biochemical and physical tests were performed on fish flesh inoculated with and individually, including textural properties, myofibrillar fragmentation index, sodium dodecyl sulfate-polyacrylamide
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Evaluation of a new automated viral RNA extraction platform for hepatitis A virus and human norovirus in testing of berries, lettuce, and oysters Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-07 Mathilde Trudel-Ferland, Marie-Ève Collard, Valérie Goulet-Beaulieu, Eric Jubinville, Fabienne Hamon, Julie Jean
Fruits, vegetables, and shellfish are often associated with outbreaks of illness caused particularly by human norovirus (HuNoV) and hepatitis A virus (HAV), the leading causative agents of foodborne illness worldwide. The aim of this study was to evaluate a new automated nucleic acid extraction platform (EGENE-UP EASYPREP) for enteric viruses in several at-risk food matrices and to test its limit of
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Molecular characterization of antibiotic resistant Salmonella enterica across the poultry production chain in Costa Rica: A cross-sectional study Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-07 Andrea Molina, Thorsten Thye, Lohendy Muñoz-Vargas, Rebeca Zamora-Sanabria, Daniel Chercos, Raquel Hernández-Rojas, Noelia Robles, Daniela Aguilar, Jürgen May, Denise Dekker
Antibiotic resistant are on the increase, worldwide. Given the scarcity of data, this study aimed to investigate its occurrence, virulence, and antibiotic resistance in Costa Rica's food chain. In total, 65 chicken meat- and 171 chicken caecal samples were collected and examined for . High frequencies of were found in chicken meat (58.5 %, n/N = 38/65) and poultry farms (38.0 %, n/N = 65/171). The
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Impact of predicted climate change environmental conditions on the growth of Fusarium asiaticum strains and mycotoxins production on a wheat-based matrix Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-07 Carla Cervini, Naoreen Naz, Carol Verheecke-Vaessen, Angel Medina
is a predominant fungal pathogen causing Fusarium Head Blight (FHB) in wheat and barley in China and is associated with approximately £201 million in annual losses due to grains contaminated with mycotoxins. produces deoxynivalenol and zearalenone whose maximum limits in cereals and cereals-derived products have been established in different countries including the EU. Few studies are available on
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Differential microbiota shift on whole romaine lettuce subjected to source or forward processing and on fresh-cut products during cold storage Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-06 Ganyu Gu, Qiao Ding, Marina Redding, Yishan Yang, Regina O’Brien, Tingting Gu, Boce Zhang, Bin Zhou, Shirley A. Micallef, Yaguang Luo, Jorge M. Fonseca, Xiangwu Nou
Romaine lettuce in the U.S. is primarily grown in California or Arizona and either processed near the growing regions (source processing) or transported long distance for processing in facilities serving distant markets (forward processing). Recurring outbreaks of O157:H7 implicating romaine lettuce in recent years, which sometimes exhibited patterns of case clustering in Northeast and Midwest, have
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Macro-micro exploration on dynamic interaction between aflatoxigenic Aspergillus flavus and maize kernels using Vis/NIR hyperspectral imaging and SEM technology Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-06 Yao Lu, Beibei Jia, Seung-Chul Yoon, Xinzhi Ni, Hong Zhuang, Baozhu Guo, Scott E. Gold, Jake C. Fountain, Anthony E. Glenn, Kurt C. Lawrence, Feng Zhang, Wei Wang, Jian Lu, Chaojie Wei, Hongzhe Jiang, Jiajun Luo
and its toxic metabolites-aflatoxins infect and contaminate maize kernels, posing a threat to grain safety and human health. Due to the complexity of microbial growth and metabolic processes, dynamic mechanisms among fungal growth, nutrient depletion of maize kernels and aflatoxin production is still unclear. In this study, visible/near infrared (Vis/NIR) hyperspectral imaging (HSI) combined with the
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Genotype-phenotype evaluation of the heterogeneity in biofilm formation by diverse Bacillus licheniformis strains isolated from dairy products Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-06 Luyao Fan, Siqi Liu, Hongchao Dai, Lei Yuan, Zhenquan Yang, Xin-an Jiao
The spoilage bacterium has been identified as a quick and strong biofilm former in the dairy industry. In our previous study, intra-species variation in bacterial biofilms has been observed in diverse strains from different genetic backgrounds; however, the mechanisms driving the observed heterogeneity of biofilms remain to be determined. In this study, the genotype-phenotype evaluation of the heterogeneity
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Modeling the influence of propionic acid concentration and pH on the kinetics of Salmonella Typhimurium Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-05 Fernando K.C. da Costa, Bruno A.M. Carciofi, Gláucia M.F. de Aragão, Jaciane L. Ienczak
Typhimurium is a foodborne pathogen often found in the poultry production chain. Antibiotics have been used to reduce Typhimurium contamination in poultry aviaries and improve chicken growth. However, antibiotics were banned in several countries. Alternatively, organic acids, such as propionic acid (PA), can control pathogens. This study determined the PA minimum inhibitory concentration (MIC), minimum
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Carvacrol nanocapsules as a new antifungal strategy: Characterization and evaluation against fungi important for grape quality and to control the synthesis of ochratoxins Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-02 Athos Tópor, Flávio Fonseca Veras, Fabiola Ayres Cacciatore, Rafaela Diogo Silveira, Patrícia da Silva Malheiros, Juliane Elisa Welke
Fungi are a problem for viticulture as they can lead to deterioration of grapes and mycotoxins production. Despite the widespread use of synthetic fungicides to control fungi, their impact on the agricultural ecosystem and human health demand safer and eco-friendly alternatives. This study aimed to produce, characterize and assess the antifungal activity of carvacrol loaded in nanocapsules of Eudragit®
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In vitro assay to determine inactivation of Toxoplasma gondii in meat samples Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-02 Marieke Opsteegh, Tryntsje Cuperus, Chesley van Buuren, Cecile Dam-Deisz, Conny van Solt-Smits, Bavo Verhaegen, Maike Joeres, Gereon Schares, Břetislav Koudela, Frans Egberts, Theo Verkleij, Joke van der Giessen, Henk J. Wisselink
Consumption of raw and undercooked meat is considered as an important source of infections. However, most non-heated meat products contain salt and additives, which affect viability. It was our aim to develop an in vitro method to substitute the mouse bioassay for determining the effect of salting on viability. Two sheep were experimentally infected by oral inoculation with 6.5 × 10 oocysts. Grinded
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Nanozyme colourimetry based on temperate bacteriophage for rapid and sensitive detection of Staphylococcus aureus in food matrices Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-03-02 Yajie Li, Wenyuan Zhou, Yajun Gao, Xuan Li, Lei Yuan, Guoqiang Zhu, Xuewen Gu, Zhenquan Yang
Although bacteriophage-based biosensors are promising tools for rapid, convenient, and sensitive detection of in food products, the effect of biosensors using temperate phages as biorecognition elements to detect viable isolates remains unclear. In this study, three temperate phages were isolated and their biological features (one-step growth, host range, pH stability, temperature stability, and adsorption
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Use of Bacillus spp. as beneficial fermentation microbes in baking Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Maria Guadalupe Robles Hernandez, Morgan Gerlinsky, Justina S. Zhang, Michael G. Gänzle
The development of minimally processed baked goods is dependent on new “clean label” functional ingredients that allow substitution of additives without compromising quality. We investigated the use of fermentation with spp. as a novel approach to improve bread quality. FUA2155 and Fad WE ferments were prepared using white wheat flour, wheat bran or buckwheat, and were added at a level of 2.5–20 %
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Toxin gene detection and antibiotic resistance of Clostridium perfringens from aquatic sources Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Mengxuan Li, Ying Wang, Bingyu Hou, Yibao Chen, Ming Hu, Xiaonan Zhao, Qing Zhang, Lulu Li, Yanbo Luo, Yuqing Liu, Yumei Cai
is a zoonotic opportunistic pathogen that produces toxins that can cause necrotic enteritis and even “sudden death disease”. This bacterium is widely distributed in the intestines of livestock and human, but there are few reports of distribution in aquatic animals (). In order to explore the isolation rate of and the toxin genes they carry, 141 aquatic samples, including clams (), oysters (), and mud
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Chilled Pacu (Piaractus mesopotamicus) fillets: Modeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by 1H NMR and GC–MS during storage Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Rafaela C. Baptista, Rodrigo B.A. Oliveira, Antonio A. Câmara Jr, Émilie Lang, Juliana L.P. dos Santos, Matheus Pavani, Tatiane M. Guerreiro, Rodrigo R. Catharino, Elenilson G.A. Filho, Sueli Rodrigues, Edy S. de Brito, Verônica O. Alvarenga, Gerson B. Bicca, Anderson S. Sant'Ana
This study aimed to assess the growth of spp. and psychrotrophic bacteria in chilled Pacu (), a native South American fish, stored under chilling conditions (0 to 10 °C) through the use of predictive models under isothermal and non-isothermal conditions. Growth kinetic parameters, maximum growth rate (μ 1/h), lag time (t h), and (N Log CFU/g) were estimated using the Baranyi and Roberts microbial growth
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A comprehensive systematic review and meta-analysis of Listeria monocytogenes prevalence in food products in South Korea Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Hyeon Ji Je, Ui In Kim, Ok Kyung Koo
is a foodborne pathogen that can cause deadly severe listeriosis. While systematic review and meta-analysis are powerful tools for comprehensive analysis by pooling every related study, these approaches to contamination food have yet to be studied in South Korea. We aimed to identify high-risk foods in South Korea through a prevalence survey of retail food products for the first time. A total of 13
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Revealing the mechanism of citral induced entry of Vibrio vulnificus into viable but not culturable (VBNC) state based on transcriptomics Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Kunyao Luo, Xinquan Hu, Yanzheng Li, Meixian Guo, Xing Liu, Yingying Zhang, Weiwei Zhuo, Baowei Yang, Xin Wang, Chao Shi
Citral has attracted much attention as a safe and effective plant-derived bacteriostatic agent. However, the ability of citral to induce the formation of VBNC state in has not been evaluated. In the present study, was shown to be induced to form the VBNC state at 4.5 h and 3 h of citral treatment at 4MIC and 6MIC. Moreover, the citral-induced VBNC state of maintained some respiratory chain activity
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Microbiological safety of dry-cured fish from the raw material to the end of processing Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-28 Valentina Indio, Federica Savini, Fausto Gardini, Federica Barbieri, Laura Prandini, Yitagele Terefe Mekonnen, Federico Tomasello, Federica Giacometti, Alessandro Seguino, Andrea Serraino, Alessandra De Cesare
The commercialization of processed fish products is rising in restaurants and small to medium enterprises. However, there is a lack of data related to the microbiological safety of such products. In this study total aerobic colony count and Enterobacteriaceae, as proxy of process hygiene criteria, and detection of and concentration of histamine, as food safety criteria, were investigated in (salmon)
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Genomic analysis reveals genes that encode the synthesis of volatile compounds by a Bacillus velezensis-based biofungicide used in the treatment of grapes to control Aspergillus carbonarius Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-27 Rafaela Diogo Silveira, Flávio Fonseca Veras, Karolina Cardoso Hernandes, Evelise Bach, Luciane Maria Pereira Passaglia, Claudia Alcaraz Zini, Adriano Brandelli, Juliane Elisa Welke
Fungal control strategies based on the use of have emerged in agriculture as eco-friendly alternatives to replace/reduce the use of synthetic pesticides. sp. P1 was reported as a new promising strain for control of a known producer of ochratoxin A, categorized as possible human carcinogen with high nephrotoxic potential. Grape quality can be influenced by vineyard management practices, including the
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Antimicrobial activity of eugenol and carvacrol against Salmonella enterica and E. coli O157:H7 in falafel paste at different storage temperatures Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-27 Amin N. Olaimat, Murad A. Al-Holy, Tareq M. Osaili, Mahmoud H. Abughoush, Anas A. Al-Nabulsi, Maysa Alawneh, Lamees Deseh, Bushra Abazeed, Raghdah Shqair, Sawsan Mutlaq, Mutamed Ayyash, Richard A. Holley
The objectives of the current study were: i) to investigate the antimicrobial activity of 0.125, 0.250 and 0.50 % (7.54, 15.08 and 30.17 mmol/Kg of eugenol) and (8.15, 16.31, and 33.61 mmol/Kg of carvacrol) against and O157:H7 in falafel paste (FP) stored at 4, 10 or 25 °C for 10 d; and ii) to study the sensory properties of fried falafel treated with eugenol and carvacrol. grew well in untreated falafel
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Biocontrol of Alternaria alternata in cold-stored table grapes using psychrotrophic yeasts and bioactive compounds of natural sources Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-27 Carolina Torres-Palazzolo, Susana Ferreyra, Francisco Iribas, Valeria Chimeno, Maria Cecilia Rojo, Claudia Casalongue, Ariel Fontana, Mariana Combina, Maria Lorena Ponsone
is a common fungal pathogen causing postharvest decay in table grapes. This study addressed the potential of autochthonous yeasts and bioactive compounds of natural sources to act as biocontrol agents (BCAs) against in cold-stored table grapes. With this purpose, 19 yeast capable of growing at 0–1 °C were isolated from the surface of Red Globe table grapes. These isolates, along with the pre-isolated
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Transcriptome analysis reveals the inhibitory mechanism of phloretin on virulence expression of Staphylococcus aureus and its application in cooked chicken Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-27 Hong Li, Changzhu Li, Ce Shi, Manal Y. Sameeh, Fahad Al-Asmari, Haiying Cui, Lin Lin
() enterotoxins have aroused great concern to food safety owing to its increased risk of food poisoning. The current research aimed to investigate the anti-virulence mechanisms of phloretin against in terms of toxin activity and gene expression. The results indicated that phloretin could effectively inhibit the production of hemolysins and enterotoxins, and its anti-virulence effect was exerted in
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Biocontrol activities of yeasts or lactic acid bacteria isolated from Robusta coffee against Aspergillus carbonarius growth and ochratoxin A production in vitro Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-24 Claudia López Rodríguez, Caroline Strub, Angélique Fontana, Carol Verheecke-Vaessen, Noël Durand, Corinne Beugré, Tagro Guehi, Angel Medina, Sabine Schorr-Galindo
Biocontrol Agents (BCAs) can be an eco-friendly alternative to fungicides to reduce the contamination with mycotoxigenic fungi on coffee. In the present study, different strains of bacteria and yeasts were isolated from Ivorian Robusta coffee. Their ability to reduce fungal growth and Ochratoxin A (OTA) production during their confrontation against was screened on solid media. Some strains were able
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Effects of Tripleurospermum caucasicum, Salvia rosmarinus and Tanacetum fruticulosum essential oils on aflatoxin B1 production and aflR gene expression in Aspergillus flavus Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-24 Zahra Mozafari, Masoomeh Shams-Ghahfarokhi, Mahdi Yahyazadeh, Mehdi Razzaghi-Abyaneh
Aflatoxin B (AFB) is one of the most hazardous mycotoxins for humans and livestock that mainly produced by members of the genus in a variety of food commodities. In this study, the effect of , , and essential oils (EOs) was studied on fungal growth, AFB production and gene expression in toxigenic IPI 247. The AFB producer strain was cultured in YES medium in presence of various two-fold concentrations
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A selection process based on the robustness of anti-Listeria monocytogenes activity reveals two strains of Carnobacterium maltaromaticum with biopreservation properties in cheese Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-23 Lamia Cherrat, Alexis Dijamentiuk, Sara M. El Kheir, Cécile Mangavel, Annelore Elfassy, Anne-Marie Revol-Junelles, Frédéric Borges
Biopreservation is an approach consisting of using microorganisms as protective cultures and/or their metabolites to optimize the microbiological quality and shelf life of food by ensuring safety or reducing food waste. Biopreservation strain selection pipelines mainly focus on inhibition strength to identify strains of interest. However, in addition to inhibition strength, inhibition activity must
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Quantitative assessment of food safety interventions for Campylobacter spp. and Salmonella spp. along the chicken meat supply chain in Burkina Faso and Ethiopia Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-23 James Noah Ssemanda, Heidy M.W. den Besten, Coen P.A. van Wagenberg, Marcel H. Zwietering
Rural and small-scale chicken farming is a major source of income in most African countries, and chicken meat is an important source of nutrients. However, chicken meat can be contaminated with spp. and spp., pathogens with a high reported burden of foodborne illnesses. Therefore, it is essential to control these pathogens in chicken meat. Quantitative microbial risk assessments (QMRA) can aid the
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Whole-genome sequencing of Escherichia coli from retail meat in China reveals the dissemination of clinically important antimicrobial resistance genes Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-22 Qin Wang, Ying-Yue Han, Tie-Jun Zhang, Xuan Chen, Heng Lin, Hong-Ning Wang, Chang-Wei Lei
is one of the important reservoirs of antimicrobial resistance genes (ARG), which often causes food-borne diseases and clinical infections. Contamination with carrying clinically important antimicrobial resistance genes in retail meat products can be transmitted to humans through the food chain, posing a serious threat to public health. In this study, a total of 330 strains were isolated from 464 fresh
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Evaluation of the efficacy of cinnamon oil on Aspergillus flavus and Fusarium proliferatum growth and mycotoxin production on paddy and polished rice: Towards a mitigation strategy Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-20 Lien Thi Kim Phan, Anh Thi Hong Le, Nhon Thi Ngoc Hoang, Els Debonne, Sarah De Saeger, Mia Eeckhout, Liesbeth Jacxsens
In the present investigation, the effect of cinnamon oil (CO) (10, 30, 50 and 70 %) on the growth rate (mm/day) and aflatoxin B1 (AFB1) and fumonisin B1 (FB1) production of (AF01) and (FP01) isolates, respectively was determined at optimum water activities (0.95 and 0.99 a) and temperatures (25, 30 and 35 °C) on paddy and polished rice grains. The results showed that the growth rate, AFB1 and FB1 production
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Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-17 María José Valera, Valentina Olivera, Gabriel Pérez, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
exhibits extraordinary positive oenological characteristics contributing to the aroma and texture of wines, especially by its ability to produce great concentrations of benzenoid and phenylpropanoid compounds compared with conventional yeasts. Consequently, in practice, sequential inoculation of and allows to improve the aromatic quality of wines. In this work, we evaluated the impact on wine aroma
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Simulated aging of draught beer line tubing increases biofilm contamination Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-17 Lindsey A. Miller, Kelli Buckingham-Meyer, Darla M. Goeres
Craft brewing is continually gaining popularity in the United States. Craft brewers are committed to producing a wide variety of products and have a vested interest in product quality. Therefore, these brewers have the expectation that the beer poured at the tap will match the quality product that left the brewery. The presence of biofilm in draught lines is hypothesized as a contributing factor when
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Fish feed composition by high-throughput sequencing analysis: Parasite risk assessment Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-17 Elvira Abollo, Andrea Ramilo, Santiago Pascual
The use of wild small fish species as feed for aquaculture has clearly an economic incentive by speeding the growth of farmed species. Since feed ingredients are sourced from wild fisheries the farmed species could contain natural contaminants which may introduce food safety concerns. In this study, we used High-Throughput Sequencing (HTS) to explore the whole DNA profile of ten dry commercial feeds
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Antibiotic susceptibility and genomic analysis of ciprofloxacin-resistant and ESBLs-producing Escherichia coli in vegetables and their irrigation water and growing soil Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-16 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
The rise of antibiotic resistance in has become a major global public health concern. While there is extensive research on antibiotic-resistant from human and animal sources, studies on vegetables and their environments are limited. This study investigated the prevalence and characteristics of ciprofloxacin-resistant (CIP) in 13 types of edible raw vegetables, along with their irrigation water and
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Ultraviolet irradiation as alternative non-thermal cold pasteurization to improve quality and microbiological parameters of mango juice during cold storage Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-16 Htay Htay Wai, Khursheed Ahmad Shiekh, Saeid Jafari, Isaya Kijpatanasilp, Kitipong Assatarakul
The objectives of this research were to study the effect of UV irradiation on quality characteristics of mango juice during cold storage. Mango juice exposed to UV radiation was also used to determine zero-order and first-order kinetic models of microbial (total plate count, yeast and mold count, and ) reduction. According to the microbiological results, UV light at 120 J/cm caused a 5.19 log reduction
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Exploring the biotic and abiotic drivers influencing nata de coco production by Komagataeibacter nataicola in pre-fermented coconut water Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-11 Xinling Qin, Yaqian Yuan, Shuangwen Fei, Xue Lin, Shun Shi, Xiangrong Wang, Qing Pang, Jiamu Kang, Congfa Li, Sixin Liu
In China and Southeast Asia, pre-fermented coconut water is commonly used for the production of , a jelly-like fermented food that consists of bacterial cellulose (BC). The inherent natural fermentation process of coconut water introduces uncontrollable variables, which can lead to unstable yields during BC production. This study involved the collection of spontaneously pre-fermented coconut water
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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. (IF 5.4) Pub Date : 2024-02-09 Hong Li, Changzhu Li, Ce Shi, Metab Alharbi, Haiying Cui, Lin Lin
The increasing risk of food poisoning caused by () 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 using phosphoproteomics. The results indicated that eugenol could inhibit the phosphorylation
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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. (IF 5.4) Pub Date : 2024-02-07 Luca Nalbone, Salvatore Forgia, Graziella Ziino, Giorgia Sorrentino, Filippo Giarratana, Alessandro Giuffrida
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Modeling strain variability in Campylobacter jejuni thermal inactivation by quantifying the number of strains required Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-07 Hiroki Abe, Susumu Kawasaki
There is a limited understanding of the survival responses of during thermal processing, which must be investigated for appropriate risk assessment and processing. Therefore, we aimed to elucidate the survival response of and develop a predictive model considering strain variability and uncertainty, which are important for quantitative microbial risk assessment (QMRA) or risk-based processing control
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Characterization of a cell wall hydrolase with high activity against vegetative cells, spores and biofilm of Bacillus cereus Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-06 Yanmei Li, Lun Luo, Wenhai Wang, Bin Hong, Yi Ma, Jufang Wang
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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. (IF 5.4) Pub Date : 2024-02-06 Silvia Guillén, Lara Domínguez, Pilar Mañas, Ignacio Álvarez, Elena Carrasco, Guillermo Cebrián
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 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
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Characterization of a novel high-efficiency cracking Burkholderia gladiolus phage vB_BglM_WTB and its application in black fungus Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-03 Ting Wang, Bin Cheng, Rui Jiao, Xiyan Zhang, Diwei Zhang, Xiangyu Cheng, Na Ling, Yingwang Ye
() is foodborne pathogenic bacteria producing bongkrekic acid (BA), which causes food poisoning and has a mortality rate of up to 40 % or more. However, no drugs have been reported in the literature for the prevention and treatment of this infection. In this study, a phage was identified to control . The novel phage vB_BglM_WTB (WTB), which lyse with high efficiency, was isolated from sewage of Huaihe
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An interlaboratory study on the detection method for Escherichia albertii in food using real time PCR assay and selective agars Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-03 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
is an emerging enteropathogen. Although -specific detection and isolation methods have been developed, their efficiency on food samples have not yet been systematically studied. To establish a series of effective methods for detecting in food, an interlaboratory study was conducted in 11 laboratories using enrichment with modified broth supplemented with cefixime and tellurite (CT-mEC), real-time PCR
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Oil addition increases the heat resistance of Clostridium sporogenes spores in braised sauce beef: Perspectives from spore surface characteristics and microstructure Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-01-30 Changzhou Zuo, Yue Qin, Yueyang Zhang, Leiqing Pan, Kang Tu, Jing Peng
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A systematic review and meta-analysis indicates a high risk of human noroviruses contamination in vegetable worldwide, with GI being the predominant genogroup Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-01-30 Junshan Gao, Liang Xue, Yijing Li, Jumei Zhang, Jingsha Dai, Qinghua Ye, Shi Wu, Qihui Gu, Youxiong Zhang, Xianhu Wei, Qingping Wu
Human noroviruses (HuNoVs) are the most predominant viral agents of acute gastroenteritis. Vegetables are important vehicles of HuNoVs transmission. This study aimed to assess the HuNoVs prevalence in vegetables. We searched the Web of Science, Excerpta Medica Database, PubMed, and Cochrane databases until June 1, 2023. A total of 27 studies were included for the meta-analysis. Statistical analysis
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Microbial inactivation of pressure spray combined with high-voltage electrospray and its application in honey raspberry juice Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-01-29 Dongmei Yang, Bo Wang, Yuchuan Wang, Aiping Liu, Jiguang Liu, Min Zhang
Pressure spray combined with high-voltage electrospray (PS-ES) has garnered considerable interest as a novel, non-thermal approach for microbial inactivation and preservation of liquid food. This study compared PS-ES with heat treatment (HT) to understand its inactivation mechanism against E. coli and S. aureus in a simulated system. Microbial activity, cell permeability, membrane integrity, membrane
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Survival and growth behavior of common foodborne pathogens in falafel paste under different storage temperatures Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-02 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
Falafel 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 , O157:H7, , , and in falafel paste (FP) under different storage temperatures (4, 10, or 24 °C) for 14 days. FP (pH = 6.2, a = 0.96) was inoculated with 5.0 to 6.0 log CFU/g of each of the pathogens separately
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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 Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-01 Yuan Su, Xiaoye Shen, Andrew Liu, Mei-Jun Zhu
Sanitizers are widely incorporated in commercial apple dump tank systems to mitigate the cross-contamination of foodborne pathogens. This study validated the suitability of NRRL B-2354 as a surrogate for during sanitizer interventions in dump tank water systems. NRRL B-2354 inoculated on apples exhibited statistically equivalent susceptibility to when exposed to chlorine-based sanitizers (25–100 ppm
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Synergistic bactericidal effect and mechanism of ultrasound combined with Lauroyl Arginate Ethyl against Salmonella Typhimurium and its application in the preservation of onions Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-01 Yajing Kong, Xiaolin Cai, Yimeng Li, Runyang Sun, Hui Yang, Tongyu Jiang, Shuai Cheng, Luyi Song, Baowei Yang, Chunling Zhang, Chao Shi
In the present study, the synergistic bactericidal effect and mechanism of ultrasound (US) combined with Lauroyl Arginate Ethyl (LAE) against were investigated. On this basis, the effect of US+LAE treatment on the washing of on the surface of onions and on the physical and chemical properties of onion during fresh-cutting and storage were studied. The results showed that treatment with US+LAE could
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Transfer of Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes from contaminated soilless substrate and seeds to microgreens Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-01 Sefa Işık, Bülent Çetin, Zeynal Topalcengiz
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SscA is required for fungal development, aflatoxin production, and pathogenicity in Aspergillus flavus Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-02-01 Ye-Eun Son, Hee-Soo Park
Fungal spores are specialized dormant cells that act as primary reproductive biological particles and exhibit strong viability under extremely harsh conditions. They contaminate a variety of crops and foods, causing severe health hazards to humans and animals. Previous studies demonstrated that a spore-specific transcription factor SscA plays pivotal roles in the conidiogenesis of the model organism
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Human intestinal enteroids and predictive models validate the operational limits of sanitizers used for viral disinfection of vegetable process wash water Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-01-26 Ana Allende, José Antonio Férez-Rubio, Juan Antonio Tudela, Rosa Aznar, Maria Isabel Gil, Gloria Sánchez, Walter Randazzo
Vegetables are globally associated with a considerable number of foodborne outbreaks caused by viral infections, specifically human norovirus. In fresh produce industry, washing represents a critical step for food safety as process wash water (PWW) needs to be maintained at appropriate microbial quality to prevent water-mediated cross-contamination. This study aimed to explore the disinfection efficacy
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Status quo: Levels of Campylobacter spp. and hygiene indicators in German slaughterhouses for broiler and turkey Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-01-30 A. Beterams, C. Püning, B. Wyink, J. Grosse-Kleimann, G. Gölz, A. Schönknecht, T. Alter, F. Reich
Poultry is a common reservoir for and a main source for human campylobacteriosis. With broiler being the predominant poultry for food production, most food safety related research is conducted for this species, for turkey, few studies are available. Although animals are typically colonized at the farm level, the slaughtering process is considered an important factor in re- and cross-contamination.
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Heat stability of foodborne viruses – Findings, methodological challenges and current developments Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-01-25 Reimar Johne, Johannes Scholz, Alexander Falkenhagen
Heat treatment of food represents an important measure to prevent pathogen transmission. Thus far, evaluation of heat treatment processes is mainly based on data from bacteria. However, foodborne viruses have gained increasing attention during the last decades. Here, the published literature on heat stability and inactivation of human norovirus (NoV), hepatitis A virus (HAV) and hepatitis E virus (HEV)
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Multidimensional analysis of wheat original crucial endogenous enzymes driving microbial communities metabolism during high-temperature Daqu fermentation Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-01-23 Mengyao Wu, Yi Luo, Yongqi Yao, Wei Ji, Xiaole Xia
Knowledge of the metabolism of functional enzymes is the key to accelerate the transformation and utilization of raw materials during high temperature Daqu (HTD) manufacturing. However, the metabolic contribution of raw materials-wheat is always neglected. In this research, the relationship between the metabolism of wheat and microorganisms was investigated using physicochemical and sequencing analysis
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Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more “optimal” than uniform designs? Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-01-27 Silvia Guillén, Aricia Possas, Antonio Valero, Alberto Garre
Secondary growth models from predictive microbiology can describe how the growth rate of microbial populations varies with environmental conditions. Because these models are built based on time and resource consuming experiments, model-based Optimal Experimental Design (OED) can be of interest to reduce the experimental load. In this study, we identify optimal experimental designs for two common models
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A novel nanoparticle-based fluorescent sandwich immunoassay for specific detection of Salmonella Typhimurium Int. J. Food Microbiol. (IF 5.4) Pub Date : 2024-01-26 Xuechen Dou, Zhiwei Zhang, Chao Li, Yaohua Du, Feng Tian
The diseases caused by foodborne pathogens have a serious impact on human health and social stability. Conventional detection methods can involve long assay times and complex pretreatment steps, making them unsuitable for rapid, large-scale analysis of food samples. We constructed a novel nano-fluorescence sandwich immunosorbent immunoassay (nano-FSIA) to rapidly detect Salmonella Typhimurium in food