Article
Food Science & Technology
T. Mazaheri, B. R. H. Cervantes-Huaman, L. Turitich, C. Ripolles-Avila, J. J. Rodriguez-Jerez
Summary: This study investigated different treatments for removing Listeria monocytogenes biofilms and found that conventional methods were unable to completely remove the biofilms. Enzymatic treatments at 50℃ showed the greatest effectiveness. A combined treatment using a chlorinated alkaline cleaner followed by an enzymatic treatment was found to enhance bacterial dispersal from surfaces.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Maria Guadalupe Avila-Novoa, Velia Navarrete-Sahagun, Jean Pierre Gonzalez-Gomez, Carolina Novoa-Valdovinos, Pedro Javier Guerrero-Medina, Ramon Garcia-Frutos, Liliana Martinez-Chavez, Nanci Edid Martinez-Gonzales, Melesio Gutierrez-Lomeli
Summary: The study identified multiple virulence-associated genes and serogroups in L. monocytogenes isolates from Hass avocados sold in markets in Guadalajara, Mexico, highlighting the serious threat they pose to human health and food safety. The evaluation of biofilm formation under different growth conditions found that L. monocytogenes responded differently to various media, with some demonstrating enhanced biofilm development. Visualization techniques revealed the presence of metabolically active cells and extracellular polymeric substances in biofilms, further emphasizing the pathogen's ability to form biofilms with virulence factors.
Article
Biotechnology & Applied Microbiology
Jessika Nowak, Sandra B. Visnovsky, Andrew R. Pitman, Cristina D. Cruz, Jon Palmer, Graham C. Fletcher, Steve Flint
Summary: Listeria monocytogenes is a common foodborne pathogen that contaminates food during processing, likely due to biofilm formation. Multiple genes have been identified to be involved in biofilm formation by this pathogen, impacting biofilm structure.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Food Science & Technology
Md Iqbal Hossain, Md Furkanur Rahaman Mizan, Pantu Kumar Roy, Shamsun Nahar, Sazzad Hossen Toushik, Md Ashrafudoulla, Iqbal Kabir Jahid, Jihyun Lee, Sang-Do Ha
Summary: This study found that postbiotics extracted from Lactobacillus spp. have a higher inhibitory effect on L. monocytogenes biofilm, suggesting their potential application as effective bio-interventions for controlling L. monocytogenes biofilm in the food industry.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Andreia M. M. Harada, Maristela S. Nascimento
Summary: This study assessed the efficacy of five dry sanitizing treatments on Listeria monocytogenes biofilms grown on stainless steel and polypropylene surfaces, showing that dry heat was the most effective on stainless steel, while gaseous ozone and UV-C were more effective on polypropylene.
Article
Food Science & Technology
M. Bermudez-Capdevila, B. R. H. Cervantes-Huaman, J. J. Rodriguez-Jerez, C. Ripolles-Avila
Summary: This study aims to determine the minimum inhibitory concentration (MIC) of four essential oils in four strains of Listeria monocytogenes and investigate the effect of subinhibitory doses of the most effective oil on the strains, as well as their sensitivity to antibiotics after exposure to the oil. The results showed a decrease in the initial MIC after continuous exposure to 1/2 MIC, but no differences were observed in biofilm formation. Additionally, differences were observed in the structure of the biofilms and extracellular matrix before and after contact with the oil.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jianxiong Hao, Junyi Zhang, Xueqi Zheng, Dandan Zhao
Summary: The study demonstrated that slightly acidic electrolyzed water (SAEW) showed disinfection efficacy against Listeria monocytogenes on food-contact surfaces comparable to high-ACC NaClO solutions, particularly with long exposure time and high chlorine concentration. Additionally, SAEW was effective in removing L. monocytogenes biofilms formed on stainless steel and glass surfaces.
FOOD QUALITY AND SAFETY
(2022)
Article
Food Science & Technology
Jianxiong Hao, Junyi Zhang, Xueqi Zheng, Dandan Zhao
Summary: In this study, the bactericidal efficacy of slightly acidic electrolyzed water (SAEW) against Listeria monocytogenes was evaluated. The results showed that SAEW could completely kill Listeria monocytogenes on food-contact surfaces and effectively remove its biofilm.
FOOD QUALITY AND SAFETY
(2022)
Article
Biochemistry & Molecular Biology
Anne-Sophie Hascoet, Carolina Ripolles-Avila, Brayan R. H. Cervantes-Huaman, Jose Juan Rodriguez-Jerez
Summary: Listeria monocytogenes remains a significant public health challenge in the meat sector, and utilizing Bacillus safensis from resident microbiota as a potential inhibitor could be an effective strategy for controlling the pathogen. The preformed biofilms of Bacillus safensis have shown to inhibit adhesion and biofilm formation of L. monocytogenes strains, providing a new approach to combat the persistence of the pathogen in meat industry surfaces.
Article
Infectious Diseases
Min Gyu Song, Pantu Kumar Roy, Eun Bi Jeon, So Hee Kim, Min Soo Heu, Jung-Suck Lee, Jae-Suk Choi, Jin-Soo Kim, Shin Young Park
Summary: This study investigated the effects of plasma on Listeria monocytogenes mixed-culture biofilms formed on various surfaces. Plasma was found to disrupt intercellular contact and induce cell decomposition, thereby preventing biofilm formation. The results suggest that plasma can be used as an alternative non-heating sterilization technology to reduce biofilm formation on bacterial targets in the food industry.
Article
Food Science & Technology
Stefana Cvetkovic, Dina Tenji, Dragana Mitic-Culafic, Stefana Vuletic, Tea Ganic, Ilija Djekic, Biljana Nikolic
Summary: Yellow gentian root and leaf extracts have shown strong potential in inhibiting biofilm formation of Listeria monocytogenes, which is crucial for improving food safety.
Article
Food Science & Technology
Brittany F. Magdovitz, Sanjay Gummalla, Donna Garren, Harshavardhan Thippareddi, Mark E. Berrang, Kim Love, Mark A. Harrison
Summary: Food processors face challenges in dealing with Listeria monocytogenes in production and processing facilities. This study analyzed environmental monitoring data from the frozen food manufacturing industry to evaluate current practices in mitigating risks and identify trends for improvement. The findings suggest that certain areas and storage locations have a higher probability of Listeria contamination, providing guidance for sanitation measures in processing operations.
Article
Biochemistry & Molecular Biology
Seyedeh Fatemeh Mirpoor, Giuseppe Tancredi Patane, Iolanda Corrado, C. Valeria L. Giosafatto, Giovanna Ginestra, Antonia Nostro, Antonino Foti, Pietro G. Gucciardi, Giuseppina Mandalari, Davide Barreca, Teresa Gervasi, Cinzia Pezzella
Summary: The development of eco-friendly biodegradable packaging has been the focus in recent decades as a substitute for traditional petroleum-based food packaging. In this study, we designed and tested the properties of polyhydroxyalkanoates (PHA)-based bioplastics functionalized with phloretin, showing promising antioxidant, antimicrobial, and morpho-mechanic features. The functionalization of PHA-based polymers resulted in the acquisition of antioxidant activity and a decrease in the growth of food-borne pathogens. The application of these functionalized PHA films in apple packaging showed significant effects on apple sample stabilization.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Maria Guadalupe Avila-Novoa, Berenice Gonzalez-Torres, Jean Pierre Gonzalez-Gomez, Pedro Javier Guerrero-Medina, Liliana Martinez-Chavez, Nanci Edid Martinez-Gonzales, Cristobal Chaidez, Melesio Gutierrez-Lomeli
Summary: In this study, the diversity of virulence factors associated with the mechanisms of pathogenicity, persistence, and formation of biofilm in L. monocytogenes were investigated using whole-genome sequencing. The findings contribute to the understanding of the genomic diversity and epidemiology of L. monocytogenes, and provide valuable insights for establishing control measures to reduce its impact on the environment and consumers.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Zi Hua, Frank Younce, Juming Tang, Dojin Ryu, Barbara Rasco, Ines Hanrahan, Mei-Jun Zhu
Summary: The study demonstrated that steam treatment was effective in inactivating L. innocua biofilm on various food-contact surfaces, with different reduction levels depending on the surface type. Organic soil did not compromise the bactericidal effects of steam on all tested surfaces.
Article
Food Science & Technology
Alfons Eduard Guerrero-Navarro, Abel Guillermo Rios-Castillo, Carolina Ripolles-Avila, Anna Zamora, Anne-Sophie Hascoet, Xavier Felipe, Manuel Castillo, Jose Juan Rodriguez-Jerez
Summary: The study found that enzymatic treatment of dairy fouling can achieve similar results to traditional alkaline-acid cleaning methods, while ensuring hygiene. Monitoring fluorescence markers can improve the effectiveness of cleaning methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
B. R. H. Cervantes-Huaman, C. Ripolles-Avila, T. Mazaheri, J. J. Rodriguez-Jerez
Summary: This study aimed to determine the counts, structure, and composition of biofilms formed by Listeria monocytogenes, Salmonella enterica ser. Typhimurium, and Staphylococcus aureus using epifluorescence microscopy and confocal laser scanning microscopy. The results showed that all assessed strains had a high capacity to generate biofilms. The composition of the biofilm matrix varied among the strains. The 3D representations of the biofilms showed no homogeneity or ordered distribution of the components. These findings may contribute to the development of targeted cleaning and disinfection methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Abel Guillermo Rios-Castillo, Carolina Ripolles-Avila, Jose Juan Rodriguez-Jerez
Summary: This study evaluated the capacity of real-time PCR and conventional culture methods to detect Salmonella enterica serovar Typhimurium and Listeria monocytogenes adhered to stainless steel surfaces used as food contact surfaces. Real-time PCR showed a higher detection capacity for low concentration samples, and even detected samples without pre-enrichment. However, pre-enrichment is still recommended to avoid false positive and false negative results.
Article
Biotechnology & Applied Microbiology
C. Ripolles-Avila, M. Guitan-Santamaria, K. Pizarro-Gimenez, T. Mazaheri, J. J. Rodriguez-Jerez
Summary: The ecological interactions in dual-species biofilms between Listeria monocytogenes and Salmonella enterica were studied. Results showed different effects of different species on the growth of these pathogens. Bacillus megaterium demonstrated the highest replacement capacity for L. monocytogenes.
Article
Food Science & Technology
M. Bermudez-Capdevila, B. R. H. Cervantes-Huaman, J. J. Rodriguez-Jerez, C. Ripolles-Avila
Summary: This study aims to determine the minimum inhibitory concentration (MIC) of four essential oils in four strains of Listeria monocytogenes and investigate the effect of subinhibitory doses of the most effective oil on the strains, as well as their sensitivity to antibiotics after exposure to the oil. The results showed a decrease in the initial MIC after continuous exposure to 1/2 MIC, but no differences were observed in biofilm formation. Additionally, differences were observed in the structure of the biofilms and extracellular matrix before and after contact with the oil.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Jose Juan Rodriguez-Jerez, Carolina Ripolles-Avila
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
T. Mazaheri, B. R. H. Cervantes-Huaman, L. Turitich, C. Ripolles-Avila, J. J. Rodriguez-Jerez
Summary: This study investigated different treatments for removing Listeria monocytogenes biofilms and found that conventional methods were unable to completely remove the biofilms. Enzymatic treatments at 50℃ showed the greatest effectiveness. A combined treatment using a chlorinated alkaline cleaner followed by an enzymatic treatment was found to enhance bacterial dispersal from surfaces.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
T. Mazaheri, C. Ripolles-Avila, J. J. Rodriguez-Jerez
Summary: In this study, four different strains of L. monocytogenes belonging to serotypes 1/2a and 4b were used to assess their capacity for biofilm formation on both preconditioned and non-preconditioned surfaces. Both conventional and alternative treatments were applied to observe their effectiveness, and biofilm regeneration after treatment was also evaluated. Results showed that L. monocytogenes formed biofilms on both types of surfaces, with higher formation on non-preconditioned surfaces. The alternative treatment was more effective than the conventional treatment, but neither completely eradicated the microorganism.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
T. Mazaheri, C. Ripolles-Avila, J. J. Rodriguez-Jerez
Summary: The study aimed to compare the effectiveness of conventional (chlorinated alkaline) and alternative (chlorinated alkaline plus enzymatic) treatments in eliminating biofilms from different strains of L. monocytogenes. It also evaluated the cross-contamination to chicken broth from non-treated and treated biofilms on stainless steel surfaces. The results showed that changing to more intense cleaning treatments, such as the alternative treatment, can reduce the risk of cross-contamination.
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.