Article
Microbiology
Ahmed Esmael, Ehab Azab, Adil A. Gobouri, Mohamed A. Nasr-Eldin, Mahmoud M. A. Moustafa, Shereen A. Mohamed, Omnia A. M. Badr, Alzahraa M. Abdelatty
Summary: Foodborne salmonellosis is a global threat, and in this study, two broad-spectrum lytic Salmonella phages, SPHG1 and SPHG3, were isolated and characterized for their ability to infect multidrug-resistant Salmonella Typhimurium. These phages showed strong lytic activity with a short lysis time and high burst sizes, and were stable under various environmental conditions. A phage cocktail containing SPHG1 and SPHG3 significantly reduced the viable count of S. Typhimurium in milk, water, and chicken breast, demonstrating their potential as biocontrol agents against foodborne salmonellosis.
Article
Immunology
Michael B. Batz, LaTonia C. Richardson, Michael C. Bazaco, Cary Chen Parker, Stuart J. Chirtel, Dana Cole, Neal J. Golden, Patricia M. Griffin, Weidong Gu, Susan K. Schmitt, Beverly J. Wolpert, Joanna S. Zablotsky Kufel, R. Michael Hoekstra
Summary: A method was used to attribute US foodborne illnesses to specific food categories, with findings showing that Salmonella illnesses are mainly linked to seeded vegetables, eggs, and meats; E. coli O157 to beef and vegetables; L. monocytogenes to fruits and dairy; and Campylobacter to dairy and chicken. Further adjustments are recommended before using Campylobacter attribution estimates.
EMERGING INFECTIOUS DISEASES
(2021)
Review
Infectious Diseases
Kinga Hyla, Izabela Dusza, Aneta Skaradzinska
Summary: This review presents recent findings on the application of bacteriophages in combating major foodborne pathogens. Bacteriophages have gained attention in the food safety sector due to their potential advantages and significant commercial progress. However, widespread application of phage-based antibacterial strategies still faces challenges.
Review
Food Science & Technology
Lina Sheng, Mei-Jun Zhu
Summary: This article summarizes outbreak and recall surveillance data from government agencies in the United States from 2009 to 2018, discusses safety concerns related to fresh produce, and reviews intervention strategies with potential for commercial scale application.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Infectious Diseases
Kazi Rafiq, Md Rafiqul Islam, Nure Alam Siddiky, Mohammed Abdus Samad, Sharmin Chowdhury, K. M. Mozaffor Hossain, Farzana Islam Rume, Md Khaled Hossain, Atm Mahbub-E-Elahi, Md Zulfekar Ali, Moizur Rahman, Mohammad Rohul Amin, Md Masuduzzaman, Sultan Ahmed, Nazmi Ara Rumi, Muhammad Tofazzal Hossain
Summary: Multidrug-resistant foodborne pathogens pose a challenge to the safety and consumption of animal-source foods. Poultry food and by-products have a higher prevalence of these pathogens compared to livestock. There is decreased susceptibility to several antimicrobial drugs, and a high overall multidrug resistance pattern.
Review
Food Science & Technology
Xinyi Pang, Xiaoye Song, Minjie Chen, Shuhua Tian, Zhaoxin Lu, Jing Sun, Xiangfei Li, Yingjian Lu, Hyun-Gyun Yuk
Summary: Studies have shown that LAB bacteriocins can effectively inhibit the formation of foodborne bacterial biofilms on food contact surfaces, but have difficulty in eradicating preformed biofilms. Their antibiofilm activity can be strengthened through synergistic combination with other antimicrobials, incorporation in nanoconjugates, and implementation of bioengineering.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Biochemistry & Molecular Biology
Mduduzi P. Mokoena, Cornelius A. Omatola, Ademola O. Olaniran
Summary: Lactic acid bacteria (LAB) are Gram-positive microorganisms used in fermented food production, producing bacteriocins and acids to control spoilage and pathogens. LAB and their bacteriocins are seen as alternatives to chemical food preservatives, with potential applications in food safety and novel food packaging materials.
Article
Fisheries
Hazel Knipe, Ben Temperton, Anke Lange, David Bass, Charles R. Tyler
Summary: The review provides an overview of competitive exclusion mechanisms of shrimp probiotics based on their ability to inhibit the growth of pathogenic bacteria in vitro. Current methods may preferentially select for interference-based competitive mechanisms, potentially overlooking the probiotic potential of many species. Consideration of competitive strategies may improve the efficiency of probiotics in vivo in shrimp farming conditions.
REVIEWS IN AQUACULTURE
(2021)
Review
Microbiology
Ahmed Esmael, Rashad R. Al-Hindi, Raed S. Albiheyri, Mona G. Alharbi, Amani A. R. Filimban, Mazen S. Alseghayer, Abdulaziz M. Almaneea, Meshari Ahmed Alhadlaq, Jumaa Ayubu, Addisu D. Teklemariam
Summary: The demand for fresh produce has increased due to the desire for more nutritious and healthy foods, leading to several foodborne outbreaks linked to fresh produce. The increase in infections from fresh produce may be due to the use of contaminated water for cultivation, pathogen attachment to plant surfaces, internalization within plant tissues, poor disinfection practices, and consumption of raw produce. The review highlights the complexity of the interaction and transmission of human microbial pathogens on fresh produce.
Review
Virology
Mohammed Mijbas Mohammed Alomari, Marta Dec, Renata Urban-Chmiel
Summary: The discussion in this review focuses on the potential of bacteriophages as an alternative to antibiotics for controlling infections caused by multidrug-resistant bacteria, with emphasis on their use in food safety and potential veterinary applications, including their role in immunomodulation.
Article
Food Science & Technology
Gregory S. Gilbert, Alyssa Diaz, Haylee A. Bregoff
Summary: Concerns over microbial contamination limit the use of homegrown sprouts as a healthy and eco-friendly food option. This study found that most seeds sold for at-home sprouting are contaminated with bacteria and fungi, which are mainly present on the seed surface. Heat treatments are not effective for disinfection as they also harm seed germination. The most effective disinfectants tested were dilute household bleach and freshly generated hypochlorous acid, which significantly reduced bacteria without affecting seed germination.
Article
Food Science & Technology
Lu Zhang, Yan-Yan Liu, Ning-Ping Tao, Xi-Chang Wang, Shanggui Deng, Ying Lu, Chang-Hua Xu
Summary: A Multi-molecular infrared (MM-IR) spectroscopy identification system has been developed to simultaneously identify multiple pathogens and accurately target the source of infection. The system achieved high recognition and rejection rates in experiments with mixed bacterial strains and artificially contaminated fish.
Article
Food Science & Technology
Mayra Aguirre Garcia, Killian Hillion, Jean-Michel Cappelier, Michel Neunlist, Maxime M. Mahe, Nabila Haddad
Summary: Foodborne diseases cause significant morbidity and mortality globally. Understanding the interactions between bacteria and epithelial cells during infection is crucial for prevention and treatment. Traditional cell cultures have limitations, and the development of organoids has provided new insights into studying microbial infections and controlling foodborne hazards.
Article
Microbiology
Shunsheng Deng, Yanming Liu, Zujun Deng, Yali Huang
Summary: This study aimed to isolate endophytic Streptomyces strains from wheat sprouts and investigate their protection against the pathogenic fungus Penicillium. The results showed that these Streptomyces strains could protect wheat seeds and promote seedling growth, but the protection efficiency was affected by various factors.
ARCHIVES OF MICROBIOLOGY
(2021)
Article
Food Science & Technology
Patricia Angelica Barril, Juan Martin Oteiza, Javier Pardo, Gerardo Anibal Leotta, Marcelo Lisandro Signorini
Summary: This research analyzed the prevalence of human pathogens in vegetables, focusing on bacteria, parasites, and viruses. The study found relatively low occurrence rates of bacterial, parasitic, and viral hazards in vegetables, emphasizing the importance of proper sanitation methods for raw vegetables.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Plant Sciences
Jin-Hyeuk Kwon, Okhee Choi, Yeyeong Lee, Seunghoe Kim, Byeongsam Kang, Jinwoo Kim
CANADIAN JOURNAL OF PLANT PATHOLOGY
(2020)
Article
Plant Sciences
Okhee Choi, Seunghoe Kim, Byeongsam Kang, Yeyeong Lee, Juyoung Bae, Jinwoo Kim
Summary: This study analyzed the genetic diversity of Korean B. glumae isolates, revealing that the isolates were divided into 11 clusters and three divisions, with most of the pigment-producing isolates grouped in divisions II and III.
Article
Microbiology
Okhee Choi, Byeongsam Kang, Yongsang Lee, Yeyeong Lee, Jinwoo Kim
Summary: Carotenoids are widely used in various industries, with this study focusing on characterizing carotenoid biosynthetic genes in the plant-pathogenic bacterium Pantoea ananatis. Through genetic engineering, different carotenoids were produced to confer tolerance to UV radiation and toxoflavin. The molecular mechanism behind carotenoid production in P. ananatis was elucidated, showing a complex regulatory network involving key genes and signaling pathways.
Article
Microbiology
Dimas Hand Vidya Paradhipta, Young Ho Joo, Hyuk Jun Lee, Seong Shin Lee, Hyeon Tak Noh, Jeong Seok Choi, Jinwoo Kim, Hyeong Gyu Min, Sam Churl Kim
Summary: The study found that inoculants can improve the quality of corn silage and extend its resistance against mold contamination at feed-out phase. Using a mixed inoculant shows better effects.
Article
Biotechnology & Applied Microbiology
Okhee Choi, Yeyeong Lee, Jiyeong Park, Byeongsam Kang, Hyun Jin Chun, Min Chul Kim, Jinwoo Kim
Summary: The study demonstrates that bacteria with Txn-degrading activity share a Txn-quenching regulatory system in rice environments, where the LTTR StdR induced Txn-degrading enzyme expression in response to Txn to achieve degradation and resistance.
MICROBIAL BIOTECHNOLOGY
(2021)
Article
Plant Sciences
Okhee Choi, Byeongsam Kang, Yeyeong Lee, Seunghoe Kim, Jin-Hyeuk Kwon, Jong-Tae Lee, Jinwoo Kim
Summary: In 2018, a bacterial disease complex was found on onion seedlings in Changnyeong, South Korea, consisting of bleached spots and soft rot-blight. Four bacteria were identified - Pseudomonas viridiflava, Acidovorax avenae subsp. avenae, Pantoea ananatis, and Xanthomonas axonopodis. The interactions among these strains were mostly antagonistic or neutral under different temperature conditions.
Article
Plant Sciences
Okhee Choi, Yeyeong Lee, Byeongsam Kang, Seunghoe Kim, Jinwoo Kim
Summary: This study identified Pseudomonas sp. as the causative pathogen of leaf blight on Sansevieria cylindrica, marking the first report of such disease in South Korea. The identification was based on various tests and phylogenetic analysis using gene sequences, shedding light on the pathogen involved in this disease outbreak.
AUSTRALASIAN PLANT DISEASE NOTES
(2021)
Article
Biotechnology & Applied Microbiology
Okhee Choi, Jaeyeong Cho, Byeongsam Kang, Yeyeong Lee, Jinwoo Kim
Summary: This study identified the essential role of two siderophores, aerobactin and desferrioxamine E, in the antibacterial activity of P. ananatis PA13. The biosynthetic gene clusters of these siderophores were found to be negatively regulated by the Fur protein. Siderophore production was not required for P. ananatis virulence in plants, but it appears to be involved in the microbial ecology surrounding the plant environment.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Changhoon Lee, Ho Jin Youn, Sang-Hoon Lee, Jinwoo Kim, Daeyoung Son, Joon-Yung Cha
Summary: This study investigated the positive role of plant Aha in heat stress tolerance through chaperone properties and/or activation of Hsp90 to protect substrate proteins from thermal injury.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2022)
Article
Biochemistry & Molecular Biology
Maureen C. Onyeziri, Ramya Natarajan, Gail G. Hardy, Jing Xu, Ian P. Reynolds, Jinwoo Kim, Peter M. Merritt, Thomas Danhorn, Michael E. Hibbing, Alexandra J. Weisberg, Jeff H. Chang, Clay Fuqua
Summary: Agrobacterium tumefaciens, a type of bacteria that infects plants and associates with various surfaces, produces a polysaccharide called UPP in two distinct forms, each requiring a specific polymerase. These findings have important implications for understanding polysaccharide biosynthesis mechanisms.
MOLECULAR MICROBIOLOGY
(2022)
Article
Microbiology
Minhee Kang, Jae Yun Lim, Jinwoo Kim, Ingyu Hwang, Eunhye Goo
Summary: Bacteria adapt to harsh environments by changing their genetic and physiological traits. A study on Burkholderia glumae strains found that genomic diversity is linked to the ability to adapt to different environments. The study also revealed a correlation between genomic structures and spontaneous mutations in a master regulator gene, as well as nutritional conditions.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Okhee Choi, Yeyeong Lee, Byeongsam Kang, Jinwoo Kim
Summary: Toxoflavin contamination in broken rice produced by domestic rice processing complexes in South Korea was investigated in 2011. Out of the 68 complexes investigated, 12 were confirmed to have toxoflavin contamination in three provinces: Gangwon, Gyeonggi, and Gyeongsang. Burkholderia glumae was identified as the toxoflavin-producing bacteria in the rice samples collected from these complexes. The toxoflavin-producing ability varied among the 25 bacterial isolates, but all of them inhibited rice seed germination and induced seed rot. This study provides important baseline data for managing toxoflavin contamination in rice storage and processing.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Multidisciplinary Sciences
Okhee Choi, Yeyeong Lee, Byeongsam Kang, Su Kyung Cho, Yongsung Kang, Dong-Wan Kang, Seul-Bi Lee, Sung-Mun Bae, Jinwoo Kim
Summary: This study isolated lactic acid bacteria (LAB) from the gut of a pest called Riptortus pedestris and found that these LAB have the ability to survive under gastrointestinal conditions and have beneficial effects on the insect host. Feeding the LAB increased the survival rate of the insects, but did not affect their weight or length. These findings provide fundamental information about the symbiotic relationship between insects and LAB, as well as a novel concept for pest control.
Article
Plant Sciences
Okhee Choi, Byeongsam Kang, Yeyeong Lee, Seunghoe Kim, Jonghee Oh, Hongsup Kim, Jinwoo Kim
AUSTRALASIAN PLANT DISEASE NOTES
(2020)
Article
Plant Sciences
Okhee Choi, Yeyeong Lee, Byeongsam Kang, Seunghoe Kim, Jinwoo Kim
AUSTRALASIAN PLANT DISEASE NOTES
(2020)
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)