Article
Food Science & Technology
Prangthip Parichanon, Apsorn Sattayakhom, Nirundorn Matan, Narumol Matan
Summary: This study demonstrated that lime oil at 100 μl/l could effectively inhibit bacterial cell cultures and reduce the growth of L. monocytogenes on ready-to-eat salads stored in refrigerated conditions. Furthermore, lime oil was found to impact bacterial cell permeability and cell membrane integrity, leading to serious defects in membrane morphology.
Article
Chemistry, Multidisciplinary
Nikolaos D. Andritsos, Spiros Paramithiotis, Marios Mataragas, Eleftherios H. Drosinos
Summary: This study aimed to assess dominance dynamics of L. monocytogenes serotypes in food, finding that serogroup 1/2 strains have a competitive advantage over serotype 4b strains during refrigerated storage.
APPLIED SCIENCES-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Carly B. Gomez, Jade Mitchell, Elliot T. Ryser, Bradley P. Marks
Summary: This study developed a data-driven risk model to evaluate the risk of listeriosis in cancer patients consuming ready-to-eat salads. The results showed that refrigerating salad components and surface blanching treatments can effectively reduce the risk of listeriosis. The study suggests that kitchen-scale pathogen reduction approaches can be considered as an alternative to diets that exclude produce for immunocompromised individuals.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Virology
Yaxiong Song, Tracey L. Peters, Daniel W. Bryan, Lauren K. Hudson, Thomas G. Denes
Summary: Listeria monocytogenes serotype 4b strains are commonly found in food processing environments and are often isolated in clinical settings. Bacteriophages, natural viral predators of bacteria, were studied for their ability to target and inhibit the growth of serotype 4b strains. Among 120 wild Listeria phages, nine were chosen for their lytic activity against a model serotype 4b strain, and they were divided into two groups based on their characteristics. Further studies on these phages showed inhibitory effects on the growth of serotype 4b strains, providing potential for biocontrol in food processing environments.
Article
Food Science & Technology
Rita Bernardo, Ana Duarte, Luis Tavares, Antonio Salvador Barreto, Ana Rita Henriques
Summary: The study assessed the shelf-life of a ready-to-eat salad and found that acceptable hygiene indicators were observed at low temperature (4 degrees Celsius), but deteriorated at higher temperatures (12 degrees Celsius and 16 degrees Celsius). Quantification of L. monocytogenes revealed viable but non-culturable forms in the salad samples.
Article
Food Science & Technology
Xin Liu, Wenjie Chen, Zhixin Fang, Ying Yu, Jing Bi, Jing Wang, Qingli Dong, Hongzhi Zhang
Summary: This study identified four L. monocytogenes STs in two RTE food plants in Shanghai, China, and found that the biofilm formation ability and resistance to chlorine-containing disinfectants varied among different STs. ST5 and ST121 showed stronger biofilm formation ability and resistance, highlighting the need for stronger surveillance and control measures for these two STs in food processing plants.
Article
Food Science & Technology
Anran Dong, Alesana Malo, Mabel Leong, Van T. T. Ho, Mark S. Turner
Summary: Listeria monocytogenes is a potentially deadly pathogen that can be controlled using a fermentate produced by nisin-producing Lactococcus lactis strain. A transposon screen was used to isolate a nisin-negative mutant which demonstrated a complete loss of anti-L. monocytogenes activity, showing the importance of nisin production in controlling this pathogen.
Review
Food Science & Technology
Sumeyye Inanoglu, Gustavo Barbosa-Canovas, Shyam S. Sablani, Mei-Jun Zhu, Larry Keener, Juming Tang
Summary: The increasing demand for ready-to-eat foods due to population growth has led to the use of pasteurization as a common preservation method. Proper selection of a pasteurization method is important for microbial safety and food quality retention. High-pressure processing has been used for pasteurizing high-acid RTE products, but its use for low-acid RTE foods is limited due to additional heating requirements and longer processing times resulting in higher costs.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Microbiology
Hongzhi Zhang, Fengxia Que, Biyao Xu, Linjun Sun, Yanqi Zhu, Wenjie Chen, Yulong Ye, Qingli Dong, Hong Liu, Xi Zhang
Summary: Listeria monocytogenes was found in a ready-to-eat meat processing plant in Shanghai, with the majority of isolates originating from processing facilities, notably the ST5 (1/2b) strain. The study revealed the pathogen's ability to form biofilms, aiding its persistence in the environment. While standard sanitation procedures were effective, they were insufficient in completely removing L. monocytogenes, especially its biofilms.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Elzbieta Mac, Dorota Korsak, Joanna Kowalska, Benjamin Felix, Monika Stasiak, Katarzyna Kucharek, Aleksandra Antoszewska, Jacek Postupolski
Summary: The study characterizes Listeria monocytogenes isolated from retail ready-to-eat food products in Poland from 2017 to 2019, revealing antimicrobial resistance and virulence gene presence. The majority of strains belong to major circulating clones in Europe, suggesting a potential source of human listeriosis in RTE food products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Review
Microbiology
Aaron R. Bodie, Corliss A. O'Bryan, Elena G. Olson, Steven C. Ricke
Summary: Listeria monocytogenes is a Gram-positive bacterium that causes foodborne illnesses with a high mortality rate. It poses a significant threat to ready-to-eat meat products due to its ability to survive in cold temperatures. Listeria contamination is often linked to the food processing environment or post-cooking cross-contamination. The use of antimicrobial additives in packaging can help reduce the risk of foodborne diseases and improve the shelf life of RTE meat.
Article
Food Science & Technology
Yuanyuan Zhang, Cong Zhou, Anthony Bassey, Li Bai, Yeru Wang, Keping Ye
Summary: This study used quantitative exposure assessment to analyze the transfer risk of L. monocytogenes from raw pork to RTE ham. The results showed that increasing the temperature of cleaning water can gradually reduce the transfer rates. Lowering the initial contamination level of raw meat and using tap water of higher temperature to clean the cutting boards were observed to be effective in reducing the risk of cross-contamination of L. monocytogenes in meat products.
Article
Microbiology
Gabriella Centorotola, Maureen Wakwamba Ziba, Alessandra Cornacchia, Alexandra Chiaverini, Marina Torresi, Fabrizia Guidi, Cesare Camma, Benson Bowa, Samson Mtonga, Phelly Magambwa, Nicola D'Alterio, Massimo Scacchia, Francesco Pomilio, Geoffrey Muuka
Summary: This study reported the presence of L. monocytogenes in Zambian ready to eat products, providing genomic characterization and data on similarity with African circulating strains using whole genome sequencing (WGS). It was found that L. monocytogenes was detected in only 10.3% of the tested RTE meat products. The study increased existing knowledge on contaminated RTE products in Zambia and confirmed the presence of hyper-virulent L. monocytogenes CCs, posing a public health concern for consumers.
FRONTIERS IN MICROBIOLOGY
(2023)
Review
Food Science & Technology
Laura Webb, Luyao Ma, Xiaonan Lu
Summary: The increasing demand for ready-to-eat (RTE) minimally processed foods has led to a need for alternative preservation methods to maintain food safety. The growth of the foodborne pathogen Listeria monocytogenes in RTE food products is a significant safety hazard. Lactic acid bacteria (LAB) have been proposed as a safe probiotic and biological control approach against L. monocytogenes. LAB can extend the shelf life of food products and inhibit pathogen proliferation through growth competition and metabolite production. The specificity of LAB species should be considered when using them in RTE foods.
FOOD QUALITY AND SAFETY
(2022)
Review
Food Science & Technology
Laura Webb, Luyao Ma, Xiaonan Lu
Summary: Due to the increased demand for ready-to-eat (RTE) foods, alternatives to chemical and thermal preservation methods are needed to maintain food safety. Lactic acid bacteria (LAB) have been proposed as a biological control approach to eliminate the foodborne pathogen Listeria monocytogenes (L. monocytogenes). The specificity of LAB species should be considered when using them in RTE foods.
FOOD QUALITY AND SAFETY
(2022)
Article
Public, Environmental & Occupational Health
C. Schmutz, D. Mausezahl, P. J. Bless, C. Hatz, M. Schwenkglenks, D. Urbinello
EPIDEMIOLOGY AND INFECTION
(2017)
Article
Infectious Diseases
Claudia Schmutz, Philipp Justus Bless, Daniel Mausezahl, Marianne Jost, Mirjam Mausezahl-Feuz
Article
Medicine, General & Internal
Bless Philipp Justus, Schmutz Claudia, Sartori Kathrin, Maeusezahl Daniel
SWISS MEDICAL WEEKLY
(2017)
Article
Cell Biology
Athmanya Konegadde Eshwar, Nina Wolfrum, Roger Stephan, Seamus Fanning, Angelika Lehner
CELLULAR MICROBIOLOGY
(2018)
Article
Gastroenterology & Hepatology
Gopal R. Gopinath, Hannah R. Chase, Jayanthi Gangiredla, Athmanya Eshwar, Hyein Jang, Isha Patel, Flavia Negrete, Samantha Finkelstein, Eunbi Park, TaeJung Chung, YeonJoo Yoo, JungHa Woo, YouYoung Lee, Jihyeon Park, Hyerim Choi, Seungeun Jeong, Soyoung Jun, Mijeong Kim, Chaeyoon Lee, HyeJin Jeong, Seamus Fanning, Roger Stephan, Carol Iversen, Felix Reich, Gunter Klein, Angelika Lehner, Ben D. Tall
Article
Public, Environmental & Occupational Health
Claudia Schmutz, Daniel Maeusezahl, Marianne Jost
TRAVEL MEDICINE AND INFECTIOUS DISEASE
(2019)
Article
Biotechnology & Applied Microbiology
Shabarinath Srikumar, Yu Cao, Qiongqiong Yan, Koenraad Van Hoorde, Scott Nguyen, Shane Cooney, Gopal R. Gopinath, Ben D. Tall, Sathesh K. Sivasankaran, Angelika Lehner, Roger Stephan, Seamus Fanning
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2019)
Article
Genetics & Heredity
Hyein Jang, Jungha Woo, Youyoung Lee, Flavia Negrete, Samantha Finkelstein, Hannah R. Chase, Nicole Addy, Laura Ewing, Junia Jean Gilles Beaubrun, Isha Patel, Jayanthi Gangiredla, Athmanya Eshwar, Ziad W. Jaradat, Kunho Seo, Srikumar Shabarinath, Seamus Fanning, Roger Stephan, Angelika Lehner, Ben D. Tall, Gopal R. Gopinath
STANDARDS IN GENOMIC SCIENCES
(2018)
Review
Food Science & Technology
Flavia Negrete, Hyein Jang, Jayanthi Gangiredla, JungHa Woo, YouYoung Lee, Isha R. Patel, Hannah R. Chase, Samantha Finkelstein, Caroline Z. Wang, Shabarinath Srikumar, Scott Nguyen, Athmanya Eshwar, Roger Stephan, Angelika Lehner, Seamus Fanning, Ben D. Tall, Gopal R. Gopinath
CURRENT OPINION IN FOOD SCIENCE
(2019)
Article
Genetics & Heredity
Scott Van Nguyen, Dechamma Mundanda Muthappa, Athmanya K. Eshwar, James F. Buckley, Brenda P. Murphy, Roger Stephan, Angelika Lehner, Seamus Fanning
MICROBIAL GENOMICS
(2020)
Article
Microbiology
Joao Anes, Katherine Dever, Athmanya Eshwar, Scott Nguyen, Yu Cao, Sathesh K. Sivasankaran, Sandra Sakalauskaite, Angelika Lehner, Stephanie Devineau, Rimantas Daugelavicius, Roger Stephan, Seamus Fanning, Shabarinath Srikumar
Summary: This study induced oxidative stress in K. pneumoniae MGH78578 using paraquat and identified the soxS gene as significantly induced during oxidative stress, potentially serving as a genetic target against multidrug-resistant K. pneumoniae infections. The soxS mutant exhibited reduced susceptibility to tetracycline, with impaired efflux activity leading to tetracycline accumulation in the cytoplasm. The study suggests that targeting the soxS gene could be a promising strategy for combating antimicrobial resistance in K. pneumoniae.
Article
Microbiology
Hyein Jang, Athmanya Eshwar, Angelika Lehner, Jayanthi Gangiredla, Isha R. Patel, Junia Jean-Gilles Beaubrun, Hannah R. Chase, Flavia Negrete, Samantha Finkelstein, Leah M. Weinstein, Katie Ko, Nicole Addy, Laura Ewing, Jungha Woo, Youyoung Lee, Kunho Seo, Ziad Jaradat, Shabarinath Srikumar, Seamus Fanning, Roger Stephan, Ben D. Tall, Gopal R. Gopinath
Summary: Comparative molecular and genomic analysis, as well as zebrafish infection studies, were conducted on plant-origin Cronobacter sakazakii strains. It was found that these strains possess genomic features and virulence comparable to clinical strains, indicating that these foods could potentially serve as transmission vehicles for this important foodborne pathogen.
Article
Microbiology
Angelika Lehner, Ben Davis Tall, Seamus Fanning, Shabarinath Srikumar
CURRENT CLINICAL MICROBIOLOGY REPORTS
(2018)
Article
Marc J. A. Stevens, Katrin Zurfluh, Denise Althaus, Sabrina Corti, Angelika Lehner, Roger Stephan
GENOME ANNOUNCEMENTS
(2018)
Article
Hyein Jang, Nicole Addy, Laura Ewing, Junia Jean-Gilles Beaubrun, YouYoung Lee, JungHa Woo, Flavia Negrete, Samantha Finkelstein, Ben D. Tall, Angelika Lehner, Athmanya Eshwar, Gopal R. Gopinath
GENOME ANNOUNCEMENTS
(2018)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
