Article
Agriculture, Dairy & Animal Science
Tao Yang, Zhenghui Wang, Yang Song, Xinyan Yang, Sihan Chen, Shiqian Fu, Xue Qin, Wei Zhang, Chaoxin Man, Yujun Jiang
Summary: A smartphone-based colorimetric aptasensor was developed for the detection of E. coli O157:H7 in milk, showing good reproducibility with no cross-reaction for other bacteria. The sensor could detect a concentration of 8.43 x 10^3 cfu/mL of E. coli O157:H7 in pure culture and 5.24 x 10^2 cfu/mL in artificially contaminated milk after 1 hour of incubation.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Mengyi Dong, Hee Kyung Park, Yirong Wang, Hao Feng
Summary: This study focused on enhancing microbial food safety of sprouts and microgreens through seed sanitation and antimicrobial spray. The US-5 treatment was found to be comparable to the traditional chlorine treatment in reducing E. coli O157:H7 and yield, while the US-10 treatment showed significantly higher E. coli O157:H7 reduction but with lower germination rate. Additionally, the 0.1% CaO spray effectively inhibited E. coli O157:H7 growth in kale microgreens while maintaining yield and germination rate.
Article
Chemistry, Analytical
Zhihua Li, Xue Zhang, Haishan Qi, Xiaowei Huang, Jiyong Shi, Xiaobo Zou
Summary: A renewable electrochemical biosensor based on mussel-inspired adhesive protein was developed for the detection of Escherichia coli O157:H7. The biosensor showed excellent repeatability and sensitivity, with a wide linear range and a low detection limit. It demonstrated good performance in detecting E. coli O157:H7 in seafood samples.
SENSORS AND ACTUATORS B-CHEMICAL
(2022)
Article
Food Science & Technology
Jingyi Hao, Yuqing Lei, Zhilin Gan, Wanbin Zhao, Junyan Shi, Chengli Jia, Aidong Sun
Summary: The study revealed that the combination of protocatechuic acid (PCA) and high hydrostatic pressure (HHP) had significant synergetic bactericidal effects on Escherichia coli O157:H7. This effect resulted in damage to cell membrane, inhibition of enzyme activities, and changes in DNA structure.
Article
Chemistry, Multidisciplinary
Sarah H. Klass, Laura E. Sofen, Zachary F. Hallberg, Tahoe A. Fiala, Alexandra Ramsey, Nicholas S. Dolan, Matthew B. Francis, Ariel L. Furst
Summary: Pathogenic E. coli strains are a significant threat to public health, causing both foodborne illnesses and urinary tract infections. By using a rapid bioconjugation reaction and electrochemical impedance spectroscopy, we can selectively capture and accurately quantify these pathogenic microbes on a disposable gold electrode.
CHEMICAL COMMUNICATIONS
(2021)
Article
Veterinary Sciences
Delphine Bibbal, Philippe Ruiz, Panagiotis Sapountzis, Christine Mazuy-Cruchaudet, Estelle Loukiadis, Frederic Auvray, Evelyne Forano, Hubert Brugere
Summary: This study aimed to identify farms with persistent circulation of EHEC O157:H7 in cattle. The results showed that persistent circulation may be due to the presence of a few predominant strains or repeated exposure of cattle to various strains. In addition, differences were found in the fecal microbial communities of shedders and non-shedders, with different bacterial indicators identified.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Food Science & Technology
Kai Dong, Yuwan Li, Sijia Luo, Fan Zhang, Hanxu Pan, Liang Zhao, Yongtao Wang, Xiaojun Liao
Summary: The study analyzed the sterilizing effects of different HHP-boosting processes on Escherichia coli O157:H7, finding that linear and fast boosting had the most significant bactericidal effects. The proteins interacting with GroEL under different boost modes and rates were involved in 42 metabolic pathways, particularly ribosome, ABC transporter, oxidative phosphorylation, sulfate assimilation, and cysteine biosynthesis. Key interacting proteins NuoB, NuoF, CysD, ZnuC, and RplX were identified and their interactions with GroEL were verified in vivo.
Article
Food Science & Technology
Shiowshuh Sheen, Chi-Yun Huang, Shihyu Chuang
Summary: The study successfully reduced pathogenic bacteria in meat by combining high hydrostatic pressure technology and food-grade additives, achieving a 5-log reduction and demonstrating a synergistic effect. The developed models help processors find optimal processing parameters to meet food safety requirements.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Immunology
Juliana Gonzalez, Jimena Soledad Cadona, Claudio Marcelo Zotta, Silvina Lavayen, Roberto Vidal, Nora Lia Padola, Andrea Mariel Sanso, Ana Victoria Bustamante
Summary: This study aimed to compare the genetic diversity of VTEC O157:H7 strains isolated from human disease cases in Argentina and Chile. The results showed that these strains mainly belonged to lineage I/II, associated with hypervirulent strains, and were categorized into the phylogroup E. Additionally, genetic diversity was observed among Argentinean and Chilean strains, particularly in relation to putative virulence determinants and nle profiles.
MICROBES AND INFECTION
(2022)
Article
Veterinary Sciences
Aklilu Feleke Haile, Silvia Alonso, Nega Berhe, Tizeta Bekele Atoma, Prosper N. Boyaka, Delia Grace
Summary: This study estimated the prevalence and antimicrobial resistance of Escherichia coli O157:H7 in raw beef sold in butcher shops in Addis Ababa, Ethiopia. Out of the 384 samples examined, 3.64% carried E. coli O157:H7, with 57.14% of the isolates showing resistance to three or more antimicrobial agents. Thus, stricter monitoring of antimicrobial use and further studies on contamination sources and risk mitigation strategies are needed.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Chemistry, Analytical
Manman Du, Jinbiao Ma, Zhiwei Zhang, Guangzu Wu, Jianguo Wu, Hao Wang, Xinwu Xie, Can Wang
Summary: This study developed a rGO-FET biosensor for the rapid and sensitive detection of pathogenic microorganisms. The biosensor demonstrated good specificity, a wide linear range, and the ability to directly detect real samples without pretreatment.
ANALYTICA CHIMICA ACTA
(2023)
Article
Biotechnology & Applied Microbiology
Eun-Jung Lee, Soo-Hwan Kim, Sang-Hyun Park
Summary: The objective of this study was to evaluate the survival and cell injury of Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes in apple puree after high hydrostatic pressure (HHP) treatment. The results showed that increasing pressure level and lowering pH of apple puree led to larger reductions in microbial levels. E. coli O157:H7 exhibited higher resistance compared to the other two pathogens.
Article
Microbiology
Aklilu Feleke Haile, Silvia Alonso, Nega Berhe, Tizeta Bekele Atoma, Prosper N. Boyaka, Delia Grace
Summary: This study examined the prevalence and antimicrobial resistance of E. coli O157:H7 in lettuce in Addis Ababa, Ethiopia. The results indicated a low prevalence but presence of drug-resistant strains, highlighting a potential public health risk associated with this pathogen in the area.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Chemistry, Analytical
Jiye Li, Jie Wang
Summary: This study demonstrates the use of extinction spectrum to quickly transform the signal of MoS2-NS aggregation and reveals the size-dependent extinction response. Additionally, the size-dependent optical extinction behavior of MoS2-NSs with aptamer-induced dispersion is studied to improve target identification ability. This approach has been successfully employed for label-free detection of Escherichia coli O157:H7.
Article
Acoustics
Jiao Li, Donghong Liu, Tian Ding
Summary: The study investigated the gene regulation at the transcription level in Escherichia coli O157:H7 after ultrasonic stimulation, revealing significant differential expressions of 1217 genes, including up-regulated and down-regulated genes related to crucial biomolecular processes. The most enriched pathways were analyzed in carbohydrate metabolism, energy metabolism, membrane transport, signal transduction, transcription, and translation categories. Additionally, the study found that the citrate cycle genes were down-regulated, affecting carbohydrate decomposition and energy production under ultrasonic stress.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Mu Ye, Xinhui Li, David H. Kingsley, Xi Jiang, Haiqiang Chen
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2014)
Article
Food Science & Technology
Yiqiao Li, Wade Yang, Si-Yin Chung, Haiqiang Chen, Mu Ye, Arthur A. Teixeira, Jesse F. Gregory, Bruce A. Welt, Sandra Shriver
FOOD AND BIOPROCESS TECHNOLOGY
(2013)
Article
Biotechnology & Applied Microbiology
Mu Ye, Hudaa Neetoo, Haiqiang Chen
Article
Biotechnology & Applied Microbiology
Haiqiang Chen, Hudaa Neetoo, Mu Ye, Rolf D. Joerger
Article
Biotechnology & Applied Microbiology
Mu Ye, Yaoxin Huang, Haiqiang Chen
Article
Food Science & Technology
Hudaa Neetoo, Mu Ye, Haiqiang Chen
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2008)
Article
Food Science & Technology
Hudaa Neetoo, Mu Ye, Haiqiang Chen
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2008)
Article
Food Science & Technology
Hudaa Neetoo, Mu Ye, Haiqiang Chen
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2010)
Article
Food Science & Technology
Yaoxin Huang, Mu Ye, Haiqiang Chen
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2012)
Article
Food Science & Technology
Yaoxin Huang, Mu Ye, Haiqiang Chen
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2013)
Article
Food Science & Technology
Mu Ye, Yaoxin Huang, Joshua B. Gurtler, Brendan A. Niemira, Joseph E. Sites, Haiqiang Chen
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2013)
Article
Food Science & Technology
Xinhui Li, Mu Ye, Hudaa Neetoo, Serguei Golovan, Haiqiang Chen
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2013)
Article
Biotechnology & Applied Microbiology
M. Ye, H. Neetoo, H. Chen
JOURNAL OF APPLIED MICROBIOLOGY
(2011)
Article
Biotechnology & Applied Microbiology
Mu Ye, Yaoxin Huang, Hudaa Neetoo, Adrienne E. H. Shearer, Haiqiang Chen
JOURNAL OF FOOD PROTECTION
(2011)
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)