Review
Food Science & Technology
Davy Verheyen, Jan F. M. Van Impe
Summary: Food microstructure has a significant impact on microbial growth and inactivation dynamics, but traditional predictive models did not take this into account. In recent years, researchers have developed models that include the influences of food microstructure.
Article
Food Science & Technology
Sofia Griselda Cuggino, Aricia Possas, Guiomar Denisse Posada-Izquierdo, Martin Gustavo Theumer, Fernando Perez-Rodriguez
Summary: This study investigated the processing steps and practices in the ready-to-eat leafy vegetable industry in Argentina, revealing significant variations among the participating industries. Predictive models were used to estimate the reduction of Salmonella during chlorine washing and the potential growth during storage and distribution. The findings can be used to prioritize risk-based sampling programs and optimize process parameters.
Article
Food Science & Technology
Soyul Lee, Areum Han, Jae-Hyun Yoon, Sun-Young Lee
Summary: The study predicted the growth of foodborne pathogens in different vegetable and fruit juices, finding that vegetable juices supported the growth of foodborne pathogens.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Aleksandra Plucinska, Aleksandra Marczak, Alina Kunicka-Styczynska, Andrzej Baryga
Summary: This study evaluates the microbiological stability of milkshakes with the addition of berries from NingXia Province and their extract, using the ComBase(R) prognostic model. The best-performing models were constructed for the extract and milkshake in a profile simulating delayed refrigeration. The models are validated as fail-safe and can be used to predict the stability of these products.
Article
Food Science & Technology
Gianluigi Ferri, Carlotta Lauteri, Mauro Scattolini, Alberto Vergara
Summary: High microbiological quality, food safety, and environmental sustainability are important in food production. This study investigated the possibility of reducing salt content during transportation and evaluated the use of new recyclable multilayer plastic film packaging for salted fish products. The results showed that the new packaging, in combination with high pressure processing technologies, can provide safe food matrices.
Review
Food Science & Technology
Lydia Katsini, Satyajeet Bhonsale, Simen Akkermans, Styliani Roufou, Sholeem Griffin, Vasilis Valdramidis, Ourania Misiou, Konstantinos Koutsoumanis, Carlos Andre Munoz Lopez, Monika Polanska, Jan F. M. Van Impe
Summary: This paper emphasizes the necessity of building a quantitative framework to evaluate the impacts of climate change on microbial food safety. The available tools from climate modeling and predictive microbiology are analyzed, and knowledge gaps and data needs are identified. The mechanisms regarding food microbial contamination and the role of climatic variables remain poorly understood.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Juliana Beatriz Miazaki, Adriele Rodrigues dos Santos, Camila Fabiano de Freitas, Ana Paula Stafussa, Jane Martha Graton Mikcha, Rita de Cassia Bergamasco, Lucineia Aparecida Cestari Tonon, Grasiele Scaramal Madrona, Wilker Caetano, Leandro Herculano da Silva, Monica Regina da Silva Scapim
Summary: The present study evaluated the efficiency of an edible coating of alginate and erythrosine in the preservation of ricotta cheese submitted to the technique of Photodynamic Inactivation of Microorganisms (PDIM). The results showed that the use of 100 mu mol/L erythrosine in the coating had better antimicrobial effect without compromising the sensory attributes and nutritional characteristics of ricotta cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Giuseppina Luzzi, Erik Brinks, Jan Fritsche, Charles M. A. P. Franz
Summary: Reducing sodium content in Edam samples did not affect the microbial composition, with starter culture bacteria dominating the diversity. This was achieved through simple sodium reduction and implementing a mineral salt replacement approach, without an increase in spoilage or potentially pathogenic bacteria.
Review
Food Science & Technology
Cedric Saint Martin, Gregory Jubelin, Maud Darsonval, Sabine Leroy, Charlene Leneveu-Jenvrin, Ghaya Hmidene, Lysiane Omhover, Valerie Stahl, Laurent Guillier, Romain Briandet, Mickael Desvaux, Florence Dubois-Brissonnet
Summary: This review provides an overview of the spatiotemporal drivers of phenotypic heterogeneity of bacterial pathogens in complex food systems at a single-cell level. The heterogeneity can be categorized into genotypic heterogeneity, physiological heterogeneity, and cellular heterogeneity, and mathematical models are used to predict bacterial behavior for ensuring microbiological food safety.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Biochemistry & Molecular Biology
Katarzyna Ratajczak, Agnieszka Piotrowska-Cyplik, Pawel Cyplik
Summary: The short shelf-life and poor microbial quality of minimally processed foods of plant origin is a major problem for the food industry. Research is being conducted on novel techniques combining minimal treatment with disinfection, and the addition of antimicrobial agents appears to be promising for fresh juice. This study found that mixing fresh, nonfiltered, unpasteurized carrot juice with four potential antimicrobials improved the overall microbial quality of the juice during 4 days of storage, but each agent had a different effectiveness towards the microflora groups of carrot juice. The use of antimicrobial agents such as essential oils or their derivatives shows potential for improving the microbial quality and extending the shelf-life of minimally processed foods, but more research is needed.
Article
Food Science & Technology
Jeffrey T. LeJeune, Kang Zhou, Christine Kopko, Haruka Igarashi
Summary: Since the late 1990s, FAO and WHO have convened expert meetings on microbiological risk assessment (MRA) to provide scientific advice for Codex Alimentarius. Over 370 experts from around the globe have contributed to nearly 40 monographs in the FAO/WHO MRA series, which inform Codex decision-making and are consulted by risk managers and academics to advance food safety research.
Article
Microbiology
Caili Zhang, Jiaqi Chen, Xiaoming Pan, Haimei Liu, Yanlong Liu
Summary: This study investigates the regulatory function of RpoS on spoilage activity and adhesion ability in Shewanella baltica. The results show that RpoS positively regulates spoilage potential but negatively regulates adhesion ability. Transcriptomic analysis reveals the genes and pathways involved in the regulation. The findings provide significant insights into the control of microbiological spoilage in seafood.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Food Science & Technology
Dibyajit Lahiri, Moupriya Nag, Tanmay Sarkar, Rina Rani Ray, Mohammad Ali Shariati, Maksim Rebezov, Sneh Punia Bangar, Jose M. Lorenzo, Ruben Dominguez
Summary: The increased consumer concern for food safety and quality has led to a breakthrough in biopreservation. Lactic acid bacteria, known as the safest microorganism, have a significant role in enhancing the shelf-life and fortification of meat and meat products.
Article
Biochemistry & Molecular Biology
Olga Swider, Michal Wojcicki, Marzena Bujak, Edyta Juszczuk-Kubiak, Magdalena Szczepanska, Marek L. Roszko
Summary: Salt concentration and temperature are major environmental factors affecting microbial activity and biogenic amine formation during fermentation. Changes in these factors can impact the composition of indigenous microbiota and the production of biogenic amines in fermented cucumbers. The levels of biogenic amines fluctuated throughout the experiment and were not significantly different between tested variants after 6 months.
Article
Food Science & Technology
Luigi Lanni, Valeria Morena, Adriana Scattareggia Marchese, Gessica Destro, Marcello Ferioli, Paolo Catellani, Valerio Giaccone
Summary: Europe sees over 23 million cases of foodborne diseases each year, resulting in over 4700 deaths. In order to ensure food safety, the European Union has implemented regulations that require food business operators to carry out challenge tests to assess the growth potential of pathogens. The challenge test is the most effective tool to estimate pathogenic microorganism dynamics and growth potential in food, if designed and implemented meticulously.
Article
Environmental Sciences
Carlos Ocampo-Martinez, Rodrigo Toro, Vicenc Puig, Jan Van Impe, Filip Logist
Summary: This paper addresses the tuning of economic model predictive control applied to drinking water transport networks using multi-objective optimization approaches. The strategies are based on Pareto front calculations of the underlying multi-objective problem, representing an improvement over standard approaches.
Article
Microbiology
Matthias Naets, Wendy Van Hemelrijck, Willem Gruyters, Pieter Verboven, Bart Nicolai, Wannes Keulemans, Barbara De Coninck, Annemie H. Geeraerd
Summary: Botrytis cinerea is an important postharvest pathogen of apple. This study investigates the interaction between apple and B. cinerea to understand the defense response in apple. The results show extensive reprogramming of the apple's transcriptome, activation of pathogen-triggered immunity, and a correlation between the activation of the mevalonate pathway and reduced susceptibility. Terpenoids play a key role in the defense, and this response is modulated by ethylene.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Computer Science, Interdisciplinary Applications
Wannes Mores, Philippe Nimmegeers, Ihab Hashem, Satyajeet S. Bhonsale, Jan F. M. Van Impe
Summary: Model-based multi-objective optimization is a valuable tool for finding optimal trade-offs between conflicting objectives, but it comes with high computational costs. Additionally, uncertainty is present due to the approximation of the real process. This article presents a novel algorithm that efficiently computes relevant Pareto points by considering the uncertainty using Pareto ellipsoids.
COMPUTERS & CHEMICAL ENGINEERING
(2023)
Article
Food Science & Technology
Theodora Akritidou, Simen Akkermans, Cindy Smet, Valerie Delens, Jan F. M. Van Impe
Summary: Despite the numerous barriers in the human gastrointestinal tract (GIT), foodborne diseases remain a common problem. This study aimed to investigate how food buffering capacity and structure affect the survival of Salmonella Typhimurium and Listeria monocytogenes during digestion. The results showed that proteins have strong protective properties, acting as buffering agents or physical barriers against gastric acidity, while fat had lower buffering capacity and weaker protective effects.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Niels Demaitre, Koen De Reu, Ellen Francois, Lieven De Zutter, Geertrui Rasschaert, Annemie Geeraerd
Summary: The purpose of this study was to assess the growth potential of Listeria monocytogenes in raw pork products. Pork chops showed limited growth potential, while minced pork exhibited higher growth potential. However, there were variations within and between batches, leading to potential underestimations and posing a risk to public health.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Microbiology
Theodora Akritidou, Simen Akkermans, Cindy Smet, Fien de Mey, Jan F. M. Van Impe
Summary: The application of sublethal stresses in hurdle technology can enhance microbial stress resistance, leading to the ability of foodborne pathogens to overcome lethal stresses in the gastrointestinal tract. This study evaluated the survival of Salmonella Typhimurium and Listeria monocytogenes during simulated digestion after exposure to combinations of water activity, pH, and storage temperature stresses. The results showed that previous habituation to certain hurdle combinations induced stress tolerance in both pathogens. However, growth-limiting hurdle combinations decreased their survival rates. The survival of stress-tolerant pathogenic cells in the human gastrointestinal tract poses health risks and further research is needed to improve food safety systems.
Article
Biotechnology & Applied Microbiology
Jewel Ann Joseph, Simen Akkermans, Elke Cornillie, Jerome Deberlanger, Jan F. M. Van Impe
Summary: This study identified that BMGY, FM22, and BSM media exhibited the highest secretion yield of recombinant thaumatin II, indicating that the optimal medium for cell growth is not necessarily optimal for recombinant protein production. Sufficient oxygen transfer into the medium is important for higher secretion yield. Vitamins supplementation contributed to an increased yield of thaumatin, with BMGY supplemented with vitamins achieving the highest protein yield.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Microbiology
Despina Vougiouklaki, Theofania Tsironi, Andreas G. G. Tsantes, Efstathia Tsakali, Jan F. M. Van Impe, Dimitra Houhoula
Summary: This study investigated the survival ability of four different LAB species (L. gasseri, L. rhamnosus, L. brevis, and L. plantarum) in the human gut. The results showed high resistance to simulated gastric juice for all four strains, with minimal decline in cell concentrations. L. plantarum exhibited the highest level of survival in the human gut, while all strains showed antioxidant activity. This study provides comprehensive insights into the behavior of LAB and their potential use in the food industry.
Article
Biochemical Research Methods
Jewel Ann Joseph, Simen Akkermans, Jan F. Van Impe
Summary: This study investigates the growth and substrate consumption patterns of Pichia pastoris on different substrates and finds that genetically engineered strains exhibit higher growth rates compared to wild type strains. This provides an opportunity for further optimization of carbon source feeding strategies.
BIOTECHNOLOGY JOURNAL
(2023)
Article
Engineering, Environmental
Alice De Vlieghere, Amber Saida van Veghel, Annemie Geeraerd
Summary: The purpose of this research was to compare the environmental impact of different types of canned tuna and identify environmental hotspots within the supply chains. The study found that the biggest environmental impacts were related to diesel combustion on fishing vessels and steel production during the canning stage. The study recommends prioritizing local canning activities and using larger cans to reduce environmental impact.
INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT
(2023)
Article
Biochemistry & Molecular Biology
Jeroen Vereman, Tim Thysens, Florian Weiland, Jan Van Impe, Guy Derdelinckx, Ilse Van de Voorde
Summary: The liquid storage stability of Class II hydrophobin HFBI from Trichoderma reesei was investigated at different pH conditions. The degradation of HFBI at neutral and slightly alkaline pH was observed due to ammonia loss and deamidation of asparagine residues present in HFBI. Although the degradation occurred, it had limited effect on the hydrophobic patch of HFBI and did not directly influence the foam stability and emulsion activity of HFBI.
PROCESS BIOCHEMISTRY
(2023)
Article
Chemistry, Analytical
Aliki Tsakni, Archontoula Chatzilazarou, Efstathia Tsakali, Andreas G. Tsantes, Jan Van Impe, Dimitra Houhoula
Summary: This study analyzed the medicinal value of six plant species and found that they have the potential to enhance health and prevent diseases. Except for Lavandula angustifolia L., the samples showed high antioxidant and antibacterial activity. Moreover, Origanum majorana L. had the highest polyphenol content and the strongest resistance against DNA damage.
Article
Biotechnology & Applied Microbiology
Styliani Roufou, Sholeem Griffin, Juan Attard, Lydia Katsini, Monika Polanska, Jan F. M. Van Impe, Ruben Gatt, Vasilis P. Valdramidis
Summary: This study examines the effect of temperature and dissolved carbon dioxide on the growth rate of Escherichia coli, finding a decrease in mu(max) by 0.76 h(-1) at 42 degrees C with increased dissolved CO2, and an increase in mu(max) by 0.99 h(-1) at 27 degrees C. The developed model can be a useful tool for predicting Escherichia coli growth.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Proceedings Paper
Computer Science, Interdisciplinary Applications
Lydia Katsini, Carlos Andre Munoz Lopez, Satyajeet Bhonsale, Styliani Roufou, Sholeem Griffin, Vasilis Valdramidis, Simen Akkermans, Monika Polanska, Jan Van Impe
Summary: This paper focuses on the impact of climate change on the microbial food safety of raw cow milk. Models are developed to analyze the relationship between climate variables and bacterial counts in milk. Linear methods show better accuracy, and these models can be used to evaluate the future risks of climate change on dairy product safety.
12TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY 2022 (FOODSIM'2022)
(2022)
Proceedings Paper
Computer Science, Interdisciplinary Applications
Spiridon J. Konteles, Anthimia Batrinou, Arhontoula Chatzilazarou, D. Houhoula, Irene Strati, Jan Van Impe, Efstathia Tsakali
Summary: The aim of this study was to investigate the potential inhibition of pathogenic bacterium Cronobacter sakazakii by co-culturing it with the commercially available probiotic bacterium Bifidobacterium animalis subsp. lactis Bb-12. The results showed that the inhibitory effect of B. lactis Bb12 on the growth of C. sakazakii was attributed to its production of organic acids, specifically acetic acid, which led to a low pH and inhibition of the pathogenic bacterium.
12TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY 2022 (FOODSIM'2022)
(2022)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)