Article
Agriculture, Dairy & Animal Science
Veronica Otero, Jesus A. Santos, Jose M. Rodriguez-Calleja, Maria-Luisa Garcia-Lopez
Summary: This study assessed the survival of two wild Shiga toxin-producing Escherichia coli strains in ewe milk under different storage conditions and examined the fate of the O157 strain during the manufacture and ripening of Zamorano cheese. The study found that the O157 strain was more susceptible to cold stress but a better competitor against the milk's natural microbiota. The presence of O157:H7 in Zamorano cheese manufactured from contaminated raw ewe milk could pose a public health concern.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Immunology
David A. Montero, Richard Garcia-Betancourt, Roberto M. Vidal, Juliana Velasco, Pablo A. Palacios, Daniela Schneider, Carolina Vega, Leonardo Gomez, Hernan Montecinos, Rodrigo Soto-Shara, Angel Onate, Leandro J. Carreno
Summary: Researchers have developed a chimeric protein-based vaccine targeting seven virulence factors of Shiga toxin-producing Escherichia coli (STEC), which elicited significant immune responses in mice and provided protection against infection. However, further improvement is needed to enhance the vaccine's efficacy and explore other potential mechanisms of protection.
FRONTIERS IN IMMUNOLOGY
(2023)
Article
Food Science & Technology
Mauro D. D. Garcia, Maria J. Ruiz, Luis M. M. Medina, Roberto Vidal, Nora L. L. Padola, Analia I. Etcheverria
Summary: The objective of this study was to characterize six colicinogenic Escherichia coli strains and test their inhibitory activity against STEC O157:H7. The results showed that these strains and their colicins have inhibitory activity against STEC O157:H7. PCR and genome sequencing identified various colicins and microcins in these strains, and no genes coding for stx1 and stx2 were detected. The results suggest that colicins could be a potential alternative for reducing the presence of STEC O157:H7.
Article
Genetics & Heredity
Timothy J. Dallman, David R. Greig, Saheer E. Gharbia, Claire Jenkins
Summary: Analysis of STEC O157:H7 genomes revealed that 5-SNP single linkage clusters are useful for detecting outbreak-related cases, while 5-SNP single linkage community clusters without identified epidemiological links are more likely to be temporally and/or geographically related. 10-SNP single linkage clusters occur infrequently and are challenging to investigate.
MICROBIAL GENOMICS
(2021)
Article
Microbiology
R. R. Atitkar, J. R. Hauser, A. R. Melton-Celsa
Summary: In a murine model of STEC infection, the stx(2a) phage lytic genes were found to be unnecessary for the virulence of pathogenic O157:H7 clinical isolates or for the release of Stx2a into bacterial cultures. These findings suggest an alternative mechanism for Stx2a release from STEC strains.
MICROBIOLOGY SPECTRUM
(2023)
Article
Food Science & Technology
Yuxin Wang, Jing Li, Yang Wang, Jiaoling Wu, Xuhang Wang, Feng Xue, Jianluan Ren, Jianjun Dai, Fang Tang
Summary: The foodborne pathogen E. coli O157:H7 poses a serious threat to human life and health. The emergence of bacterial resistance and limitations of traditional food additives have created an unprecedented risk to human food safety. Therefore, there is an urgent need for new food additives that effectively eliminate Shiga toxin producing E. coli (STEC) O157:H7 from food and food processing equipment. Bacteriophage, a highly versatile and safe option in the food chain, has gained renewed attention. This study developed a novel phage cocktail that can effectively remove STEC O157:H7 from liquid food, solid food, and food processing materials simultaneously, without altering the appearance and nutritional content. This study presents a new strategy of utilizing phage cocktail as a food preservative to safeguard human food safety.
Article
Microbiology
Danielle M. Tack, Hannah M. Kisselburgh, LaTonia C. Richardson, Aimee Geissler, Patricia M. Griffin, Daniel C. Payne, Brigette L. Gleason
Summary: The study summarizes the epidemiology and transmission routes of STEC outbreaks in the United States from 2010 to 2017, finding that foodborne transmission is the most common route, and there are differences between O157 and non-O157 outbreaks in terms of food sources, demographic characteristics, and severity.
Article
Public, Environmental & Occupational Health
Lindsey Ferraro, D. J. Irving, Jack Marr, Kelly Orejuela, Erin Murray, Mugdha Golwalkar, Lisa M. Durso, Julie Viruez, Robin Rasnic, Katie Garman, John Dunn
Summary: On June 22, 2022, the Tennessee Department of Health was informed that a child who attended a farming camp at farm A was hospitalized with Shiga toxin-producing E. coli O157:H7. Three days later, another child who attended the same camp was hospitalized with hemolytic uremic syndrome. This prompted an investigation.
MMWR-MORBIDITY AND MORTALITY WEEKLY REPORT
(2023)
Article
Acoustics
Hugo Scudino, Jonas T. Guimara, Rafaella Silva Moura, Gustavo Luis P. A. Ramos, Tatiana C. Pimentel, Rodrigo N. Cavalcanti, Louise A. Sobral, Marcia Cristina Silva, Eliane T. Marsico, Erick A. Esmerino, Monica Q. Freitas, Thiago C. Pereira, Erico M. M. Flores, Adriano G. Cruz
Summary: In Brazil, ultrasound technology has proven to be effective in ensuring the safety and quality of Minas frescal cheese. By combining high-intensity ultrasound with thermal heating, it was possible to achieve higher microbial inactivation, improved storage stability, and increased generation of bioactive compounds.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Immunology
Ying Hua, Milan Chromek, Anne Frykman, Cecilia Jernberg, Valya Georgieva, Sverker Hansson, Ji Zhang, Ann Katrine Marits, Chengsong Wan, Andreas Matussek, Xiangning Bai
Summary: Shiga toxin-producing Escherichia coli is associated with a broad spectrum of clinical outcomes in HUS patients, with O157:H7 being the predominant serotype linked to severe renal sequelae. Virulence genes related to severe outcomes are more prevalent in O157:H7 strains, while those related to mild symptoms are evenly distributed across all serotypes. There is high genomic diversity among HUS-associated STEC strains.
Article
Immunology
Xiaomei Zhang, Michael Payne, Sandeep Kaur, Ruiting Lan
Summary: In this study, the researchers analyzed a large number of publicly available STEC genomes and identified gene markers that are specific to clusters or serotypes. They developed a software tool called STECFinder that can accurately identify and serotype STEC using genome data.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2022)
Article
Food Science & Technology
Bruna Barnei Saraiva, Bruna Moura Rodrigues, Ranulfo Combuca da Silva Junior, Monica Regina da Silva Scapim, Cesar Armando Contreras Lancheros, Celso Vataru Nakamura, Wilker Caetano, Paulo Cesar de Souza Pereira, Elsa Helena Walter de Santana, Magali Soares dos Santos Pozza
Summary: The study explored the application of Photodynamic Inactivation of Microorganisms (PDIM) in dairy products, demonstrating the potential of Curcumin as an antimicrobial and photosensitizer in packaging. Results showed that the efficacy of PDIM was influenced by solubilizers and concentrations of Curcumin, with Dimethyl sulfoxide and ethanol identified as solubilizers that enhanced phototoxic activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Erika N. Biernbaum, Rohana P. Dassanayake, Eric M. Nicholson, Indira T. Kudva
Summary: The study tested three synthetic antimicrobial peptides (AMPs) against E. coli O157 and found that bovine NK-lysin and porcine NK-lysin may be developed into novel non-antibiotic agents to reduce O157 shedding in cattle.
Article
Food Science & Technology
Lucas Guzella Carvalho, Mariana Massi Afonso Alvim, Rodrigo Luiz Fabri, Ana Carolina Morais Apolonio
Summary: The study revealed that Staphylococcus aureus can form biofilm and detach in Minas Frescal cheese packaging at 5 degrees Celsius, suggesting improvements in packaging hygiene are strongly recommended.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2021)
Article
Genetics & Heredity
David R. Greig, Claire Jenkins, Saheer E. Gharbia, Timothy J. Dallman
Summary: This study utilized long read sequencing technology to analyze the genetic relatedness and microevolutionary events of outbreak isolates, identifying one variant and highlighting systemic errors introduced by sequencing technology. Analysis of the prophage component revealed minor genome rearrangements in the outbreak strains.
MICROBIAL GENOMICS
(2021)
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)
