Review
Food Science & Technology
Hwan Hee Yu, Young-Wook Chin, Hyun-Dong Paik
Summary: Natural preservatives are gaining attention as alternatives to synthetic preservatives due to their ability to inhibit microbial growth. However, they may affect the sensory properties of food. Researchers have explored various combinations and encapsulation techniques to enhance the applicability of natural preservatives.
Article
Biotechnology & Applied Microbiology
Araceli Bolivar, Jean Carlos Correia Peres Costa, Guiomar D. Posada-Izquierdo, Sara Bover-Cid, Gonzalo Zurera, Fernando Perez-Rodriguez
Summary: The study evaluated the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes at different temperatures on hot-smoked sea bream. The results showed that inoculating the product with L. sakei CTC494 significantly reduced the growth of L. monocytogenes, especially at 5 degrees Celsius. The proposed bioprotection strategy could be effective in controlling the pathogen growth on smoked fish products.
Article
Chemistry, Applied
Yesim Ozogul, Nariman El Abed, Fatih Ozogul
Summary: This study aimed to nanoformulate Laurus nobilis essential oil (EO) using nanotechnology and investigate its antimicrobial activity. The results showed that nanoemulsion of laurel EO (LEON) was more effective against Gram-positive pathogen bacteria and can be developed as a natural antimicrobial agent in the food industry.
Review
Chemistry, Multidisciplinary
A. Saravanan, P. Senthil Kumar, R. V. Hemavathy, S. Jeevanantham, R. Kamalesh, S. Sneha, P. R. Yaashikaa
Summary: Food safety is a major concern due to contamination by bacteria, viruses, fungi, and parasites, leading to diseases such as hemolytic uremic, irritable bowel and Guillain-Barre syndromes. Detection of pathogenic microbes is crucial, and current methods include biological methods, biosensors, spectroscopy, immunology, and nucleic acid techniques. Advanced detection technologies are essential for analyzing toxic substances in food.
ENVIRONMENTAL CHEMISTRY LETTERS
(2021)
Article
Food Science & Technology
Mebrure Nuket Yavuzer, Emre Yavuzer, Esmeray Kuley
Summary: The study showed that bitter melon and safflower extracts have inhibitory effects on the growth of fish spoilage bacteria and food-borne pathogens, reducing the production of toxic biogenic amines by bacteria. Bitter melon extract was found to be more effective in suppressing the production of ammonia and biogenic amines.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yesim Ozogul, Fatih Ozogul, Piotr Kulawik
Summary: This study investigated the enhancement of antibacterial properties of grapefruit peel essential oil after nanoemulsification, revealing that the essential oil exhibited bacteriostatic properties against most bacterial strains, with inhibition only observed in a few strains. Further research is needed to improve the antibacterial effects by optimizing the nanoemulsion preparation method and formulation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Multidisciplinary Sciences
Neha Farid, Amna Waheed, Simran Motwani
Summary: Foodborne pathogens are a common and concerning cause of illnesses worldwide. Current treatment relies on antibiotics, but the increase in antibiotic resistance and side effects necessitate the development of alternate therapies. This review provides information on common foodborne diseases, their treatment options, including natural alternatives such as phytochemicals and bacteriocins, as well as synthetic treatments like antibiotics.
Article
Biophysics
Qin Tao, Ning Tang, Yanjun Jiang, Bin Chen, Yuanjian Liu, Xiaohui Xiong, Songqin Liu
Summary: A color-switch electrochemiluminescence (ECL) sensing platform based on a dual-bipolar electrode (D-BPE) is developed for sensitive detection of food-borne pathogenic bacteria. The D-BPE consists of a cathode, and two anodes filled with [Ru(bpy)3]2+-TPrA and luminol-H2O2 solutions, respectively. By introducing ferrocene-labeled aptamer (Fc-aptamer) on the anodes, the ECL emission signal of [Ru(bpy)3]2+ is reduced, while luminol emits a strong ECL signal.
BIOSENSORS & BIOELECTRONICS
(2023)
Article
Food Science & Technology
Xiaofu Wang, Yunsong Zhao, Sufang Zhang, Xinping Lin, Huipeng Liang, Yingxi Chen, Chaofan Ji
Summary: This study analyzed the characteristics of heterologously expressed MCO in degrading toxic biogenic amines. The results demonstrate that the enzyme has good degradation efficiency for histamine and tyramine. Additionally, environmental factors and food matrices can also influence the enzyme activity.
Article
Food Science & Technology
Parveen Kaur Sidhu, Kiran Nehra
Summary: The study aimed to enhance the antimicrobial efficacy of bacteriocins against food-borne pathogens. Bacteriocin Bac23 extracted from a lactic acid bacterium exhibited antimicrobial response against three specific pathogens, but when used for green synthesis of bacteriocin-capped silver nanoparticles, the antibacterial response extended to all six pathogens with a significant increase in antimicrobial spectrum. The capping of bacteriocin onto silver nanoparticles was found to effectively combat food-borne pathogens.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Qunying Yuan, Rong Xiao, Mojetoluwa Afolabi, Manjula Bomma, Zhigang Xiao
Summary: Selenium nanoparticles (SeNPs) synthesized chemically with bovine serum albumin (BSA) as a stabilizer and capping agent showed inhibition on the growth of Listeria monocytogenes and Staphylococcus epidermidis starting at 0.5 μg/mL, but higher concentrations were needed for Staphylococcus aureus, Vibrio alginolyticus, and Salmonella enterica. No inhibition was observed on the growth of the other five test bacteria. These findings suggest that chemically synthesized SeNPs have the potential to be used as food preservatives to reduce bacteria-mediated food spoilage, but factors such as size, shape, synthesis method, and combination with other preservatives should be considered.
Review
Food Science & Technology
Sandhya Sadanandan, V. S. Meenakshi, Keerthana Ramkumar, Neeraja P. Pillai, P. Anuvinda, P. J. Sreelekshmi, V Devika, K. Ramanunni, R. Jeevan Sankar, M. M. Sreejaya
Summary: Food-borne diseases caused by bacterial contamination are a serious threat to human food safety and well-being. Gold nanoparticles can be used for the detection of food-borne pathogens, ensuring food safety.
Article
Food Science & Technology
Yasaman Rasouli, Mehran Moradi, Hossein Tajik, Rahim Molaei
Summary: This study focused on the use of probiotics-derived bioactive metabolites (postbiotics) in antimicrobial food packaging, particularly in the context of anti-Listeria activity. Films containing bacterial nanocellulose (BNC) and Lactobacillus sakei postbiotics were fabricated, with ultrasound-assisted coating facilitating the rapid release of postbiotics. The findings demonstrated significant reductions in Listeria counts in buffalo meat patties wrapped with BNC-CC-P and BNC-UC-P films during storage, highlighting the potential of postbiotics in controlling foodborne pathogens and the importance of ultrasound-assisted coating for foods with short shelf lives.
Article
Biophysics
Slaven Juric, Irina Tanuwidjaja, Mirna Mrkonjic Fuka, Kristina Vlahovicek-Kahlina, Marijan Marijan, Anita Boras, Nikolina Udikovic Kolic, Marko Vincekovic
Summary: Alginate microspheres loaded with calcium cations and Lactobacillus sakei strain LS0296 have been studied, showing that calcium ions serve as both a gelling agent and fermentation activator, LS0296 release rate is slower than calcium cations, leading to a decrease in pH value.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2021)
Article
Engineering, Biomedical
Rahul Bhattacharjee, Aditya Nandi, Priya Mitra, Koustav Saha, Paritosh Patel, Ealisha Jha, Pritam Kumar Panda, Sushil Kumar Singh, Ateet Dutt, Yogendra Kumar Mishra, Suresh K. Verma
Summary: Foodborne infection is a major source of infections worldwide, especially from multidrug-resistant (MDR) pathogens in the food industry. The use of CRISPR-Cas system and nanoparticles has gained interest as enhanced microbial detection tools. Nanoparticles can overcome the diagnostic limitations of the CRISPR-Cas system by acting as vehicles. The application of CRISPR-Cas technologies includes phage resistance, phage vaccination, strain typing, genome editing, and antimicrobial, while nanoparticles are effective in detecting and combating MDR pathogens in food.
MATERIALS TODAY BIO
(2022)
Article
Biotechnology & Applied Microbiology
Cristina Serra-Castello, Aricia Possas, Anna Jofre, Margarita Garriga, Sara Bover-Cid
Summary: This study evaluated the effect of high pressure processing (HPP) on the inactivation of Salmonella and the microbiological safety of raw pet food. It found that HPP effectively reduced Salmonella and endogenous microbiota levels in the food, and that frozen storage after HPP further enhanced the pathogen inactivation. The study also observed minimal impact of HPP on the color of the food. Therefore, HPP emerges as a relevant technology for ensuring the microbiological safety of raw pet food.
Article
Food Science & Technology
Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez-Ordonez, Declan Bolton, Sara Bover-Cid, Marianne Chemaly, Alessandra De Cesare, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Pier Sandro Cocconcelli, Pablo Salvador Fernandez Escamez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Ingvar Sundh, Just Vlak, Fulvio Barizzone, Sandra Correia, Lieve Herman
Summary: The qualified presumption of safety (QPS) approach is a regularly updated generic pre-evaluation of the safety of microorganisms in the food or feed chains. It is used to support the work of EFSA's Scientific Panels. In this study, 52 microorganisms were evaluated between April and September 2022.
Article
Food Science & Technology
Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez-Ordonez, Sara Bover-Cid, Marianne Chemaly, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Bojan Blagojevic, Inge Van Damme, Michaela Hempen, Winy Messens, Declan Bolton
Summary: This study examines the impact of dry-ageing of beef and wet-ageing of beef, pork, and lamb on microbiological hazards and spoilage bacteria, and describes current practices. It differentiates between 'standard fresh' and wet-aged meat based on duration. The study collates data on key parameters (time, temperature, pH, and a(w)) using a literature survey and questionnaires. Various microbiological hazards and spoilage bacteria are identified in aged meats, and methods to prevent their growth are discussed. The study concludes that ageing meat under defined and controlled conditions can achieve similar or lower levels of microbiological hazards and spoilage bacteria than standard fresh meat preparation.
Article
Biotechnology & Applied Microbiology
S. Rubino, T. Aymerich, C. Peteiro, S. Bover-Cid, M. Hortos
Summary: The study aimed to evaluate the antimicrobial effect of crude extracts and non-polar and mid-polar subfractions of the brown macroalga Ericaria selaginoides. The extracts inhibited the growth of Listeria monocytogenes in a dose-dependent manner. The highest concentration of crude extract and non-polar subfraction completely inhibited the growth of L. monocytogenes during the 10 days of storage at 8 degrees C. Moreover, the non-polar subfraction showed a slight listericidal effect during refrigerated storage.
JOURNAL OF APPLIED PHYCOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Susana Rubino, Teresa Aymerich, Cesar Peteiro, Sara Bover-Cid, Maria Hortos
Summary: Growing consumer demand for high-quality, minimally processed products has increased the need for natural antimicrobials in food safety. This study evaluated the antimicrobial activity of brown algae extracts against Bacillus cereus in fresh cheese. The results showed that purified extracts had a dose-dependent effect on the pathogen, with higher concentrations leading to complete inactivation. Different chemical compounds in the extracts may contribute to this antimicrobial activity. These findings suggest the potential of macroalgae extracts as natural food preservatives.
APPLIED SCIENCES-BASEL
(2023)
Article
Microbiology
Anna Austrich-Comas, Anna Jofre, Pere Gou, Sara Bover-Cid
Summary: The behavior of Salmonella during the production process of low-acid chicken dry-fermented sausages was assessed. The impact of different processing times, such as the use of starter culture, corrective storage, and high-pressure processing (HPP), was evaluated. The safety of the sausages relied on the decrease in Salmonella counts through the process, and predictive models based on the gamma-concept could be used as decision support tools for producers. Combining HPP and corrective storage strategies enhanced Salmonella lethality.
Article
Food Science & Technology
Anna Austrich-Comas, Cristina Serra-Castello, Maria Viella, Pere Gou, Anna Jofre, Sara Bover-Cid
Summary: This study evaluates the behavior of Staphylococcus aureus in sliced dry-cured ham with different packaging conditions and temperatures. The results indicate that the behavior of S. aureus is highly dependent on factors such as storage temperature, packaging conditions, and product water activity.
Article
Food Science & Technology
Mar Llauger, Jacint Arnau, Michela Albano-Gaglio, Sara Bover-Cid, Belen Martin, Ricard Bou
Summary: This study aimed to obtain a food-grade coloring ingredient for meat products by forming Zn-protoporphyrin from porcine livers, contributing to the development of nitrite-free products. The combination of ascorbic and acetic acids resulted in a higher Zn-protoporphyrin content, and the optimized conditions for formation involved anaerobic incubation at pH 4.8 and 45 ? for 24 h. Safety was validated through challenge testing for relevant pathogens, and the optimized procedure may improve the color of nitrite-free meat products.
Article
Food Science & Technology
Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez-Ordonez, Declan Bolton, Sara Bover-Cid, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Panagiotis Skandamis, Elisabetta Suffredini, Michael W. Miller, Atle Mysterud, Maria Noremark, Marion Simmons, Michael A. Tranulis, Gabriele Vaccari, Hildegunn Viljugrein, Angel Ortiz-Pelaez, Giuseppe Ru
Summary: The European Commission requested an analysis of the Chronic Wasting Disease (CWD) monitoring programme in multiple European countries. The disease was detected in reindeer, moose, and red deer, with two different phenotypes observed. Finland, Sweden, and other areas of Norway reported the first detections of CWD. The data suggests the need for revised surveillance strategies and criteria for assessing the probability of CWD presence.
Article
Biotechnology & Applied Microbiology
Nuria Ferrer-Bustins, Belen Martin, Mar Llauger, Ricard Bou, Sara Bover-Cid, Anna Jofre
Summary: The effect of formulation and production process temperature on bacterial communities in fuet-type dry fermented sausages was evaluated using metataxonomics. The results showed that temperature was the most important factor determining changes in pH, water activity, and lactic acid bacteria levels. The presence of a starter culture promoted a decrease in pH. Low temperature processes and the absence of nitrifying salts allowed the growth of spoilage-related species, while sausages with mild temperature, a starter culture, and nitrifying salts showed less bacterial diversity.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
E. Torres-Baix, I. Munoz, P. Gou, E. Fulladosa, S. Bover-Cid
Summary: Computed tomography (CT) can be used to non-invasively characterize the water activity of dry-cured ham and help adjust the production process to ensure its safety. This study aimed to estimate the water activity in dry-cured ham using CT and evaluate the behavior of Listeria monocytogenes and Clostridium botulinum during the production process. The impact of nitrite elimination and fat content of the hams was also assessed.
Meeting Abstract
Endocrinology & Metabolism
S. Hernandez-Macias, N. Ferrer-Bustins, O. Comas-Baste, A. Jofre, M. L. Latorre-Moratalla, S. Bover-Cid, M. C. Vidal-Carou
ANNALS OF NUTRITION AND METABOLISM
(2023)
Article
Food Science & Technology
Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez-Ordonez, Declan Bolton, Sara Bover-Cid, Marianne Chemaly, Alessandra de Cesare, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Pier Sandro Cocconcelli, Pablo Salvador Fernandez Escamez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Ingvar Sundh, Just Vlak, Fulvio Barizzone, Michaela Hempen, Sandra Correia, Lieve Herman
Summary: The qualified presumption of safety (QPS) is a generic pre-assessment method that supports the work of EFSA's Scientific Panels by evaluating the safety of microorganisms in the food or feed chains. The evaluation is based on the body of knowledge and safety concerns of the microorganisms. Some strains, such as filamentous fungi, bacteriophages, oomycetes, and certain bacteria, are excluded from the QPS assessment due to their potentially harmful traits. The QPS list is regularly reviewed and updated, and new TUs can receive QPS status if they meet the necessary qualifications.
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.