Article
Food Science & Technology
Nodali Ndraha, Hung-Yun Lin, Shou-Kuan Tsai, Hsin- Hsiao, Han-Jia Lin
Summary: This study developed a detection system for foodborne pathogens using PCR array, magnetic bead-based system, and CE technology. The results showed that the developed method could detect low concentrations of the pathogens without sample enrichment, and the entire process could be completed in a short time. The study also observed a higher detection capability using an automated DNA extraction system based on magnetic beads compared to the column-based method.
Article
Food Science & Technology
Cristina Rodriguez-Melcon, Carlos Alonso-Calleja, Rosa Capita
Summary: The study investigated the effects of low doses of four biocides on antibiotic resistance and cell surface hydrophobicity of Listeria monocytogenes and Salmonella enterica. The results showed that the use of subinhibitory concentrations of biocides could increase bacterial resistance to antibiotics and modify the hydrophobicity of the cell surface.
Article
Food Science & Technology
Daniela Comparsi Laranja, Patricia da Silva Malheiros, Fabiola Ayres Cacciatore, Susana de Oliveira Elias, Bruno Pinheiro Milnitsky, Eduardo Cesar Tondo
Summary: This study evaluated the effects of antimicrobials and ultrasound on chicken skin contaminated with Salmonella enterica. The best treatment to reduce Salmonella contamination without changing texture and color was found to be 0.07% PAA for 15 seconds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Ganyu Gu, Laura K. Strawn, Andrea R. Ottesen, Padmini Ramachandran, Elizabeth A. Reed, Jie Zheng, Renee R. Boyer, Steven L. Rideout
Summary: This study focused on Salmonella and Listeria in agricultural water sources, identifying microbial taxa and factors associated with these pathogens, underscoring the importance of water treatment in reducing the risk of produce contamination.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Jessie Usaga, Oscar Acosta, John J. Churey, Olga I. Padilla-Zakour, Randy W. Worobo
Summary: The study demonstrates the effectiveness of high pressure processing (HPP) conditions in reducing vegetative pathogens in juices and beverages, providing valuable support for food processors in validation studies and future establishment of safe harbors for the HPP industry.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Hsin-Bai Yin, Chi-Hung Chen, Stephanie Colorado-Suarez, Jitendra Patel
Summary: This study investigates the efficacy of a combined lactic acid bacteria treatment for controlling Salmonella and L. monocytogenes on fresh strawberries. The results show that the LAB treatment significantly decreases the populations of these pathogens on strawberries.
FOODBORNE PATHOGENS AND DISEASE
(2022)
Article
Microbiology
Marianna Arvaniti, Panagiotis Tsakanikas, Vasiliki Papadopoulou, Artemis Giannakopoulou, Panagiotis Skandamis
Summary: The dormancy continuum hypothesis suggests cells can enter different stages of dormancy in response to stress to ensure long-term survival. This study found that exposure to PAA induced L. monocytogenes into VBNC state, potentially leading to underestimation of microbial load in food products.
MICROBIOLOGY SPECTRUM
(2021)
Article
Microbiology
Xiaoye Shen, Jian Cong, Joshua Mugendi, Ines Hanrahan, Mei-Jun Zhu
Summary: The combination of LAE and PAA can effectively enhance the antimicrobial efficacy against Listeria on apple surfaces. Increasing the concentration of PAA and LAE, as well as the treatment temperature, leads to a significant reduction in Listeria. Despite increasing the wettability of the solution, LAE plays a crucial role in boosting the efficacy of PAA against Listeria, indicating a potential preventive strategy for commercial apple packing lines.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Cristina Serra-Castello, Ilario Ferrocino, Anna Jofre, Luca Cocolin, Sara Bover-Cid, Kalliopi Rantsiou
Summary: The combination of lactate as an antimicrobial agent and high-pressure processing (HPP) as a lethal treatment is an effective strategy for controlling L. monocytogenes in cooked meat products. The molecular mechanisms underlying the protective effect of lactate involve promoting shifts in pathogen metabolism and membrane properties, enhancing resistance to HPP. This study provides insights into the adaptive responses of L. monocytogenes to lactate and HPP, contributing to the understanding of the piezo-protective effect of lactate.
Article
Food Science & Technology
Phillip Luu, Vijay Singh Chhetri, Marlene E. Janes, Joan M. King, Achyut Adhikari
Summary: The study showed that low concentrations of gaseous chlorine dioxide can effectively reduce pathogen levels on strawberries and blueberries, with significant disinfection effects on E. coli O157:H7, Listeria monocytogenes, and Salmonella. The reduction in pathogen levels varied with treatment time depending on the type of pathogen.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Libin Zhu, Qi Wei, Martin Porchas, Paul Brierley, Mendel Friedman, Kevin Crosby, Bhimanagouda Patil, Sadhana Ravishankar
Summary: Plant-based antimicrobials effectively reduced populations of Salmonella Newport and Listeria monocytogenes on melon rinds, regardless of melon types, varieties, or growing locations. Oregano oil demonstrated better antimicrobial activity compared to olive extract, with better effectiveness against Salmonella than against Listeria. Antimicrobial treatments were more successful on honeydew melons compared to cantaloupes.
Article
Microbiology
Chanelle L. Acheamfour, Salina Parveen, Fawzy Hashem, Manan Sharma, Megan E. Gerdes, Eric B. May, Koriante Rogers, Joseph Haymaker, Rico Duncan, Derek Foust, Maryam Taabodi, Eric T. Handy, Cheryl East, Rhodel Bradshaw, Seongyun Kim, Shirley A. Micallef, Mary Theresa Callahan, Sarah Allard, Brienna Anderson-Coughlin, Shani Craighead, Samantha Gartley, Adam Vanore, Kalmia E. Kniel, Sultana Solaiman, Anthony Bui, Rianna Murray, Hillary A. Craddock, Prachi Kulkarni, Rachel E. Rosenberg Goldstein, Amy R. Sapkota
Summary: This study found clear variations in levels of S. enterica and L. monocytogenes in alternative irrigation water sources on Maryland's Eastern Shore. Pathogen levels were significantly greater in nontidal freshwater river sites and tidal brackish river sites compared to reclaimed water sites. L. monocytogenes levels in water varied based on season.
MICROBIOLOGY SPECTRUM
(2021)
Article
Food Science & Technology
Emel Unal Turhan, Suleyman Polat, Zerrin Erginkaya, Gozde Konuray
Summary: This study aimed to investigate the effectiveness of organic acids and ultrasound in inactivating Escherichia coli and Listeria monocytogenes biofilms on lettuce leaves and examine the impact of these treatments on lettuce quality. The combined treatment of ultrasound and organic acid showed synergistic and antagonistic effects on pathogen biofilms, with a higher anti-biofilm activity compared to single treatments. The type of organic acid and treatment time influenced the biofilm detachment rate, with lactic acid and malic acid exhibiting stronger anti-biofilm activities. Furthermore, the 60-minute decontamination treatments did not adversely affect the color, texture, or sensory quality of the lettuce. Overall, the combined treatment of ultrasound and organic acid is recommended as an effective hurdle technology for removing pathogen biofilms from fresh produce.
Article
Biotechnology & Applied Microbiology
Seongyun Kim, Yakov Pachepsky, Shirley A. Micallef, Rachel Rosenberg Goldstein, Amy R. Sapkota, Fawzy Hashem, Salina Parveen, Kalmia E. Kniel, Manan Sharma
Summary: Stable spatial patterns of Salmonella enterica and Listeria monocytogenes levels may exist across surface water sources in the Mid-Atlantic U.S. These patterns are influenced by environmental factors such as rainfall, temperature, and dissolved oxygen. Understanding these spatial patterns can facilitate the design of an effective water quality monitoring program.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Food Science & Technology
Erica Tirloni, Cristian Bernardi, Francesco Celandroni, Emilia Ghelardi, Simone Stella
Summary: The study showed that acetic acid and lactic acid were effective in inhibiting Bacillus cereus growth, with different concentrations showing varying effects on Listeria monocytogenes growth at low temperatures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Pediatrics
Christine Bauerl, Walter Randazzo, Gloria Sanchez, Marta Selma-Royo, Elia Garcia Verdevio, Laura Martinez, Anna Parra-Llorca, Carles Lerin, Victoria Fumado, Francesca Crovetto, Fatima Crispi, Francisco J. Perez-Cano, Gerardo Rodriguez, Gemma Ruiz-Redondo, Cristina Campoy, Cecilia Martinez-Costa, Maria Carmen Collado
Summary: This study found no SARS-CoV-2 RNA but identified various virus-specific antibodies in breast milk samples from 60 SARS-CoV-2 infected/recovered mothers and 13 pre-pandemic women. The majority of samples were positive for at least one Ig type, highlighting the importance of virus-specific SARS-CoV-2 antibody transfer from mother to infant.
ARCHIVES OF DISEASE IN CHILDHOOD-FETAL AND NEONATAL EDITION
(2022)
Article
Food Science & Technology
Iolanda Nicolau-Lapena, Ingrid Aguilo-Aguayo, Marina Anguera, Inmaculada Vinas, Maribel Abadias
Summary: The study investigated the efficacy of using sonication at different frequencies and temperatures to reduce Listeria innocua population in strawberries. The results showed that sonication combined with temperature treatments could effectively decrease bacterial population, but may have some impact on the quality of strawberries. Further research is needed to optimize the conditions for enhancing the effects of temperature.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Gloria Bobo, Cristina Arroqui, Paloma Virseda
Summary: This study evaluated the inhibitory capacity of 15 plant extracts on potato polyphenol oxidase and identified green tea extract as the most effective in controlling browning in fresh-cut potatoes. Key extraction conditions for green tea extract were determined to be 55 degrees C, 7 minutes, and 50 mL L-1, resulting in color preservation for 14 days at 4 degrees C.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
J. Ortiz-Sola, P. Colas-Meda, I. Nicolau-Lapena, I. Alegre, M. Abadias, I. Vinas
Summary: This study investigated the survival and pathogenic potential of Salmonella enterica on strawberries after various disinfection steps. The results showed that the disinfection treatments did not interfere with the survival of Salmonella enterica along the gastrointestinal tract. However, the combined treatment resulted in a decrease in adherence ability during cold storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Jordi Ortiz-Sola, Antonio Valero, Maribel Abadias, Iolanda Nicolau-Lapena, Inmaculada Vinas
Summary: The combination of UV-C irradiation, PA, and agitated water effectively disinfects strawberries and water wash, showing significant reductions in foodborne pathogens. Storage conditions have a larger impact on the inactivation of S. enterica than on MNV-1.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agronomy
Iolanda Nicolau-Lapena, Ingrid Aguilo-Aguayo, Gloria Bobo, Inmaculada Vinas, Marina Anguera, Maribel Abadias
Summary: This study tested the efficacy of ferulic acid (FA) in fresh-cut apple and melon to prevent the growth of Listeria monocytogenes and maintain fruit quality. The results showed that FA did not have a bactericidal effect, but had a significant effect against Listeria monocytogenes at the end of storage. The immersion application of FA was found to be the most effective method. Overall, FA could be used in fresh-cut apple and melon to prevent the growth of Listeria monocytogenes without affecting physicochemical quality.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Environmental Sciences
Juan Martin Oteiza, Veronica Emilse Prez, Dayana Pereyra, Maria Virginia Jaureguiberry, Gloria Sanchez, Anderson S. Sant'Ana, Patricia Angelica Barril
Summary: Berries have been implicated in the transmission of norovirus and hepatitis A virus outbreaks. This study investigated the virological quality of berries cultivated in Argentina and detected the presence of norovirus GII.6 in one out of 184 samples. The data collected provides important reference information for assessing the potential risk of soft fruits as vehicles for foodborne pathogenic viruses.
FOOD AND ENVIRONMENTAL VIROLOGY
(2022)
Article
Virology
Franziska Hufsky, Denis Beslic, Dimitri Boeckaerts, Sebastian Duchene, Enrique Gonzalez-Tortuero, Andreas J. Gruber, Jiarong Guo, Daan Jansen, John Juma, Kunaphas Kongkitimanon, Antoni Luque, Muriel Ritsch, Gabriel Lencioni Lovate, Luca Nishimura, Celia Pas, Esteban Domingo, Emma Hodcroft, Philippe Lemey, Matthew B. Sullivan, Friedemann Weber, Fernando Gonzalez-Candelas, Sarah Krautwurst, Alba Perez-Cataluna, Walter Randazzo, Gloria Sanchez, Manja Marz
Summary: The International Virus Bioinformatics Meeting 2022 aimed to promote discussions, collaborations, and inspire new research directions, with 380 participants joining online. The event featured eight invited talks, 18 contributed talks, and three virtual poster sessions, providing insights into the latest research in virus bioinformatics.
Article
Food Science & Technology
Carmen Duque-Soto, Isabel Borras-Linares, Rosa Quirantes-Pine, Irene Falco, Gloria Sanchez, Antonio Segura-Carretero, Jesus Lozano-Sanchez
Summary: The medicinal and aromatic plants from Granada's high plateau, including Origanum bastetanum, Thymus zygis gracilis, Thymus longiflorus, Thymus membranaceus and Ziziphora hispanica, are found to be rich sources of bioactive compounds with potential antioxidant and antiviral properties, making them valuable for the food industry.
Article
Food Science & Technology
Irene Falco, Walter Randazzo, Ana Perez, Antonio Martinez, Dolores Rodrigo, Gloria Sanchez
Summary: Consumers are driving food production towards the use of natural preservatives and minimal processing technologies. This study found that combining green tea extract with high pressure processing can effectively inhibit the infection of foodborne viruses and improve food safety in juices.
Review
Food Science & Technology
Israel Hernandez-Lopez, Jordi Ortiz-Sola, Cristina Alamprese, Lillian Barros, Oren Shelef, Loai Basheer, Ana Rivera, Maribel Abadias, Ingrid Aguilo-Aguayo
Summary: Legumes and nuts play a crucial role in the diet of many countries, especially those in the Mediterranean region. However, consumption rates in developed countries are relatively low compared to Asia or Africa. This review highlights the potential benefits of using native varieties from different countries to increase consumption, particularly by incorporating them into ready-to-eat foods that align with current fast-paced lifestyles and the demand for nutritious and sustainable options.
Article
Infectious Diseases
Pilar Colas-Meda, Inmaculada Vinas, Isabel Alegre
Summary: This study aimed to apply several biopreservation techniques to inhibit the growth of Listeria innocua in different food matrices. The use of lactic acid bacteria, bacteriocin nisin, bacteriophage PhageGuard Listex (TM) P100, and enzyme lysozyme were evaluated. The results showed that the application of these biopreservation techniques was effective in inhibiting Listeria innocua growth, and the efficacy was influenced by the type of food matrix and its physicochemical characteristics.
Article
Virology
Jose A. Ferez, Enric Cuevas-Ferrando, Maria Ayala-San Nicolas, Pedro Simon J. Andreu, Roman Lopez, Pilar Truchado, Gloria Sanchez, Ana Allende
Summary: This study analyzed and tracked the SARS-CoV-2 virus in the southeast of Spain using wastewater-based epidemiology. The results showed that the virus levels in wastewater samples were correlated with the number of cases in the population, and variant occurrences matched clinical data. Machine learning methods were also applied to identify virus variants in different wastewater samples. This study provides a preliminary evaluation of circulating variants in a specific population at a specific time point.
Article
Virology
Franziska Hufsky, Ana B. Abecasis, Artem Babaian, Sebastian Beck, Liam Brierley, Simon Dellicour, Christian Eggeling, Santiago F. Elena, Udo Gieraths, Anh D. Ha, Will Harvey, Terry C. Jones, Kevin Lamkiewicz, Gabriel L. Lovate, Dominik Luecking, Martin Machyna, Luca Nishimura, Maximilian K. Nocke, Bernard Y. Renard, Shoichi Sakaguchi, Lygeri Sakellaridi, Jannes Spangenberg, Maria Tarradas-Alemany, Sandra Triebel, Yulia Vakulenko, Rajitha Yasas Wijesekara, Fernando Gonzalez-Candelas, Sarah Krautwurst, Alba Perez-Cataluna, Walter Randazzo, Gloria Sanchez, Manja Marz
Summary: The 2023 International Virus Bioinformatics Meeting held in Valencia, Spain was a significant event for researchers and scientists worldwide interested in virus bioinformatics. With the primary objective of fostering discussions and collaborations, it provided a platform for sharing insights, research findings, and novel ideas related to virus bioinformatics research.
Article
Chemistry, Applied
Zaida Perez-Bassart, Irene Falco, Marta Martinez-Sanz, Antonio Martinez-Abad, Gloria Sanchez, Amparo Lopez-Rubio, Maria Jose Fabra
Summary: This study aims to valorize discarded Pleurotus ostreatus biomass and waste products into new food ingredients. The purification process reduces the protein, ash, polyphenols, and α-glucans content of the samples. Extracts from stipes have a more complex structure and show positive impact on antiviral activity against murine norovirus. Purified samples form stronger hydrogels, while unpurified samples exhibit greater cohesiveness and chewiness.
FOOD HYDROCOLLOIDS
(2024)
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)