Article
Microbiology
Seza Arslan, Hafize Gizem Erturk
Summary: The study found Cronobacter spp. contamination in popular ready-to-eat food products, with the highest contamination rates in spices, meat-free cig koftes, and desserts. The isolates showed resistance to multiple antibiotics, posing a potential risk to human health.
CURRENT MICROBIOLOGY
(2021)
Article
Food Science & Technology
Lili Mao, Pranita Mhaske, Xin Zing, Stefan Kasapis, Mahsa Majzoobi, Asgar Farahnaky
Summary: Cold plasma technology has been proven to be an effective non-thermal technique for inactivating pathogenic microorganisms while maintaining the quality of fresh fruits and vegetables and extending their shelf life. However, the efficiency of this technique depends on product surface properties and the optimization of several processing parameters.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Haiyan Zeng, Chengsi Li, Dandan Luo, Jumei Zhang, Yu Ding, Moutong Chen, Xiaojuan Yang, Tao Lei, Shi Wu, Qinghua Ye, Rui Pang, Qihui Gu, Qingping Wu
Summary: A novel lytic phage B1 was isolated from river water in Guangzhou, China, which can simultaneously lyse C. malonaticus and C. turicensis, showing potential for controlling foodborne pathogens. The phage has high stability, strong lytic ability, and can significantly inhibit the growth of Cronobacter spp., especially C. turicensis, making it a promising candidate for food safety.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Josie Roberta Teodoro, Gabriela Guimaraes Carvalho, Murilo Mariz Queiroz, Carlos Emilio Levy, Dirce Yorika Kabuki
Summary: Aeromonas spp. is an opportunistic bacterium that can cause infections in animals and humans. This study investigated the prevalence, virulence profile, and antimicrobial resistance of Aeromonas spp. in ready-to-eat foods. The results showed that temaki, a type of sushi, is a carrier of potentially pathogenic Aeromonas spp. and should be avoided by certain vulnerable populations. Constant monitoring of these microorganisms is necessary due to the presence of antimicrobial-resistant strains.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Mathilde Trudel-Ferland, Coralie Goetz, Maryline Girard, Severine Curt, Akier Assanta Mafu, Ismail Fliss, Julie Jean
Summary: The study found that the recovery and adhesion of noroviruses on different food types, suspension buffer pH levels, and food fat compositions varied. Hydrophobic interactions played a significant role in the adhesion of MNV-1 to surfaces such as stainless steel.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Food Science & Technology
A. Barlaam, A. R. Sannella, N. Ferrari, T. T. Temesgen, L. Rinaldi, G. Normanno, S. M. Caccio, L. J. Robertson, A. Giangaspero
Summary: Ready-to-eat salads and berries are increasingly consumed in industrialized countries, but they can be contaminated by pathogenic parasites. In Italy, there is a lack of data on contamination of these products with parasite transmission stages, and more investigations are needed. This study found several species and assemblages of Cryptosporidium and Giardia duodenalis, as well as Entamoeba spp., in both local and imported fresh salads and berries. The results highlight the potential consequences on human health due to inadequate management of fresh produce.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Multidisciplinary Sciences
Abeni Beshiru, Etinosa O. Igbinosa
Summary: This study investigated the occurrence of V. parahaemolyticus in ready-to-eat food in Delta State, Nigeria. It analyzed antibiotic resistance and virulence gene profiles to determine the associated health risks. Results showed that 11.1% of the food samples were contaminated with V. parahaemolyticus, with 80.6% of the isolates exhibiting multidrug resistance. The presence of toxin and virulence genes suggests the potential for public health threats. The findings underscore the importance of addressing food safety measures to protect consumers.
SCIENTIFIC REPORTS
(2023)
Article
Materials Science, Multidisciplinary
Miriam Arianna Boninsegna, Alessandra De Bruno, Amalia Piscopo
Summary: The study compared conventional and innovative preservation techniques for extending the shelf life of ready-to-eat Clementine segments. It found that using an alginate-based edible coating resulted in improved sensory and textural properties, as well as reduced enzymatic activity and oxidation during storage.
Article
Food Science & Technology
Oluwadamilola M. M. Makinde, Michael Sulyok, Rasheed A. A. Adeleke, Rudolf Krska, Chibundu N. N. Ezekiel
Summary: A comprehensive study was conducted to analyze bacterial and biotoxin contaminants in ready-to-eat (RTE) foods in Nigeria. 16S rRNA gene sequencing and dilute-and-shoot LC-MS/MS method were used to profile bacteria and biotoxins, respectively. The study discovered new bacterial isolates and detected various metabolites in the RTE foods. It also found different types of contamination in artisanal and industrially-processed foods, highlighting the need for routine surveillance and food safety education.
Review
Food Science & Technology
Carine da Fonseca Cechin, Gabriela Guimaraes Carvalho, Caroline Peixoto Bastos, Dirce Yorika Kabuki
Summary: This review article discusses the occurrence and prevalence of Cronobacter spp. in plant-based foods, as well as the possible sources and routes of contamination, and the presence of pathogenic strains. The study found that Cronobacter can be found in a variety of plant-based foods, cultivation environments, and food processing industries. It also identified sequence types associated with clinical cases and antibiotic-resistant isolates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Kwadwo Boampong, Godwin Essiaw-Quayson, Vida Sarpong, John Asiedu Larbi
Summary: Fresh-cut ready-to-eat fruits sold in markets and bus terminals in the Kumasi Metropolis, Ghana, are contaminated with bacteria, parasites, and fungi. These findings highlight the need for public awareness and proper hygiene practices to reduce the risk of food-borne illnesses associated with the consumption of fresh-cut fruits.
JOURNAL OF FOOD QUALITY
(2023)
Review
Food Science & Technology
Wenchao Liu, Min Zhang, Arun S. Mujumdar, Jingjing Chen
Summary: This article reviews the positive effects of dehydration on advanced ready-to-eat foods, discusses the current application status of dehydration technologies, analyzes novel dehydration-related technologies and pathogenic bacteria control of products. Dehydration treatment is receiving increasing attention in the field of ready-to-eat foods, and emerging research areas in this field include intelligent drying, dehydration-nano-hybridization, and dehydration-induced multi-dimensional modification technology.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Juan Jose Ariza, David Garcia-Lopez, Esperanza Sanchez-Nieto, Enrique Guillamon, Alberto Banos, Manuel Martinez-Bueno
Summary: This study aimed to evaluate the antimicrobial effectiveness of a citrus extract formulation rich in flavonoids against several L. monocytogenes and L. innocua strains. The results showed that citrus extract had significant antimicrobial activity in vitro against the target strains tested and on the surface of food, particularly in carne mechada and mozzarella cheese. The findings suggest that citrus extract could be a promising tool to enhance the hygienic quality of ready-to-eat foods.
Article
Environmental Sciences
Ai-Hua Lin, Shih-Wei Tsai
Summary: The exposure to chlorination disinfection byproducts in ready-to-eat vegetables is an important food safety issue in Taiwan.
JOURNAL OF EXPOSURE SCIENCE AND ENVIRONMENTAL EPIDEMIOLOGY
(2023)
Article
Food Science & Technology
Jiajia Wan, Liping Zheng, Liangyu Kong, Zhaoxin Lu, Yang Tao, Zhiyang Feng, Fengxia Lv, Fanqiang Meng, Xiaomei Bie
Summary: Two real-time quantitative PCR detection systems were developed for detecting Salmonella Enteritidis and Salmonella spp. using DNA Green and Ly Green saturated fluorescent dyes. The specificity of the systems was improved by adding graphene quantum dots, with high R2 values for standard curves and evaluations of sensitivity for different aspects.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Monika Garbowska, Antoni Pluta, Anna Berthold-Pluta
Article
Environmental Sciences
Lidia Stasiak-Rozanska, Anna Berthold-Pluta, Antoni Stanislaw Pluta, Krzysztof Dasiewicz, Monika Garbowska
Summary: The study evaluated the survivability of five strains of lactic acid bacteria under simulated gastrointestinal conditions, finding that Lb. plantarum was the most resistant to the applied conditions and showed noticeable growth.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2021)
Article
Agriculture, Dairy & Animal Science
Monika Garbowska, Anna Berthold-Pluta, Lidia Stasiak-Rozanska, Antoni Pluta
Summary: Adjunct cultures are beneficial in enhancing the sensory characteristics and ripening process of cheeses through the production of specific enzymes that hydrolyze caseins. The study evaluated the effects of adjunct cultures on proteolytic activity and ACE inhibitors in cheese models during ripening, showing that adjunct cultures promoted primary and secondary proteolysis, accelerating the ripening process. Additionally, the cheese models with adjunct cultures had lower levels of bacteria during ripening compared to control cheeses.
Article
Microbiology
Anna Berthold-Pluta, Monika Garbowska, Ilona Stefanska, Lidia Stasiak-Rozanska, Tamara Aleksandrzak-Piekarczyk, Antoni Pluta
Summary: The study aimed to determine the presence and species identification of Cronobacter spp. in nuts, seeds, and dried fruits. The results revealed the presence of Cronobacter spp. in a certain percentage of samples, mainly in nuts and mixes of nuts and dried fruits.
Review
Food Science & Technology
Justyna Ploska, Monika Garbowska, Antoni Pluta, Lidia Stasiak-Rozanska
Summary: Bacterial cellulose (BC) produced by acetic bacteria has various properties that make it suitable for wide-ranging industrial applications. BC, known for its high mechanical strength, thermal stability, and selective permeability, can be used as immobilizing material or carrier for living cells. It can enhance the quality of dairy products by emulsion stabilization, low-calorie food filling, and dietary fiber provision. Additionally, BC holds potential as a bioactive packaging material. Despite its potential, BC's use in the dairy industry is currently limited. Existing literature mainly discusses BC's applications as an emulsifier, fat substitute, carrier of bioactive substances, probiotics, and enzymes. This review presents recent advancements in BC's potential applications in the dairy industry.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Chemistry, Multidisciplinary
Justyna Ploska, Monika Garbowska, Simona Klempova, Lidia Stasiak-Rozanska
Summary: The aim of this study was to compare the biosynthesis of bacterial cellulose (BC) using classical and waste media. The results showed that BC yield was higher in waste media than in classical media, especially in acid whey.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Monika Garbowska, Anna Berthold-Pluta, Lidia Stasiak-Rozanska, Antoni Pluta, Stephen Forsythe, Ilona Stefanska
Summary: This study investigated the genotyping diversity and hemolytic properties of Cronobacter spp. strains isolated from commercial ready-to-eat plant-based foods. The results showed high genotypic diversity and pathogenicity of these strains. Several new sequence types and alleles were also discovered.
Article
Food Science & Technology
Monika Garbowska, Anna Berthold-Pluta, Lidia Stasiak-Rozanska, Stanislaw Kalisz, Antoni Pluta
Summary: The addition of plant-based additives such as white mulberry, chia, green barley, or spirulina improves the quality characteristics of processed cheeses and reduces the use of rennet cheese and emulsifying salts, enhancing the nutritional value and texture of the products.
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.
