Article
Agriculture, Dairy & Animal Science
Egor V. V. Kalinin, Yaroslava M. Chalenko, Parfait Kezimana, Yaroslav M. Stanishevskyi, Svetlana A. Ermolaeva
Summary: This article describes a dot-immunoassay for the rapid identification of the pathogen Listeria monocytogenes, which utilizes a polyclonal antibody to the surface virulence-associated protein InlB. By culturing bacteria on brain-heart infusion agar supplemented with activated charcoal and using the dot-immunoassay, L. monocytogenes can be identified in concentrations as low as 10 cfu/mL. The tested strains showed exceptional specificity for the rapid identification of L. monocytogenes.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Food Science & Technology
Rene Koppel, Jasmin Schade, Martin Peier
Summary: Listeria in food poses a serious risk to consumer health, and reliable methods are needed for detection. While various PCR systems have been developed for identifying Listeria strains, they may not detect all known strains. This study introduces a novel multiplex real-time PCR method that can simultaneously detect multiple common and known Listeria strains.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Chemistry, Analytical
Xuekun Bai, Zhengzheng Wang, Weiqiang Li, Fangbin Xiao, Jin Huang, Qian Xu, Hengyi Xu
Summary: Listeria monocytogenes is a serious food-borne pathogen that poses a threat to global public health. This study successfully developed an Amp-MBs-qPCR strategy for the rapid and specific detection of L. monocytogenes in milk samples. The strategy demonstrated high sensitivity and specificity, with a capture efficiency higher than 90% and a limit of detection of 101-102 CFU/mL.
MICROCHEMICAL JOURNAL
(2022)
Article
Food Science & Technology
Sarah Azinheiro, Dipak Ghimire, Joana Carvalho, Marta Prado, Alejandro Garrido-Maestu
Summary: A multiplex RT-qPCR method was developed to specifically detect live bacteria, with two genetic targets co-amplified for improved specificity and an Internal Amplification Control to rule out false negative results due to reaction inhibition. The method demonstrated high sensitivity in smoked salmon samples inoculated with live and dead bacteria, showing almost complete concordance with the reference standard ISO 11290.
Article
Biotechnology & Applied Microbiology
Birgit Bromberger, Patrick -Julian Mester
Summary: This study successfully demonstrated the use of Matrix-Lysis sample preparation method and chemiluminescent detection platform for the detection of L. monocytogenes in milk and yogurt. The proposed method showed high specificity and sensitivity, but may result in inconsistent results at very low bacterial concentrations.
Article
Biotechnology & Applied Microbiology
Laurel S. Burall, Sadra Sepehri, Devayani Srinivasan, Christopher J. Grim, David W. Lacher, Martine Ferguson, Rohini Nambiar, Atin R. Datta
Summary: A novel quantitative PCR method was developed for rapid and accurate confirmation of Listeria monocytogenes and serogroup classification, demonstrating higher accuracy compared to traditional methods. This method is crucial for quickly identifying Lm and enabling whole genome sequencing analysis.
JOURNAL OF FOOD PROTECTION
(2021)
Article
Biotechnology & Applied Microbiology
Catherine Hennechart-Collette, Gaelle Gonzalez, Lisa Fourniol, Audrey Fraisse, Cecile Beck, Sara Moutailler, Laure Bournez, Nolwenn M. Dheilly, Sandrine A. Lacour, Sylvie Lecollinet, Sandra Martin-Latil, Sylvie Perelle
Summary: A molecular method based on the international standard was developed to detect TBEV in raw milk products. The recovery rates of TBEV varied under different inoculation levels and conditions. The sensitivity and reliability of the method were confirmed, making it suitable for routine diagnosis and assessment of potential health risks.
Article
Biotechnology & Applied Microbiology
Zhihan Xian, Jiyoon Yoo, Chadni Patel, Helen Yang, Xiangyu Deng, Thomas Hammack, Yi Chen
Summary: Comparisons were made among a qPCR assay, VIDAS (R) assays, and a conventional agar streaking method for the detection of Listeria monocytogenes. The study found that qPCR was the most sensitive method, while VIDAS (R) and agar streaking also had reasonable performance. Selecting an appropriate enrichment duration and rapid assays can enhance the accuracy of Listeria monocytogenes testing.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Food Science & Technology
Brenda Kroft, Ganyu Gu, Samantha Bolten, Shirley A. Micallef, Yaguang Luo, Patricia Millner, Xiangwu Nou
Summary: This study assessed the growth potential and kinetics of Listeria monocytogenes on different types of fruits and vegetables under storage and temperature abuse conditions. The results showed a sustained decline of L. monocytogenes populations on whole fruits, while growth was observed on some fresh-cut products. Additionally, L. monocytogenes seemed to lose cultivability rapidly on certain products but still remained viable.
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
Food Science & Technology
Constantine-Richard Stefanou, Beata Bartodziejska, Magdalena Gajewska, Anna Szosland-Faltyn
Summary: This study assessed the microbiological safety and quality of cow's and goat's milk fresh cheeses produced by farmers on a small scale. The results showed that Listeria monocytogenes and Salmonella spp. were not detected in any of the cheese samples. However, coliforms were present in some cheeses and low levels of cadmium were found in some cow's milk samples. Overall, these raw milk cheeses were free of pathogens and had high nutritional value.
Article
Food Science & Technology
Gustavo Luis P. A. Ramos, Maria Carmela K. H. Duarte, Janaina S. Nascimento, Adriano G. Cruz, Anderson S. Sant'Ana
Summary: This study developed a Quantitative Microbiological Risk Assessment (QMRA) model to estimate the risk of listeriosis from the consumption of pasteurized milk in Brazil, comparing conventional treatment with thermosonication technology. The research found that higher risks were associated with higher initial concentrations of the pathogen and the vulnerable population. Thermosonication treatment was found to reduce the risks. The storage and post-processing steps were identified as the most influential factors in the associated risk.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Sarah Azinheiro, Pedro Rodriguez-Lopez, Antonio Lozano-Leon, Hugo Guedes, Patricia Regal, Carlos M. Franco, Alberto Cepeda, Pilar Teixeira, Luis D. R. Melo, Daniela Silva, Ana Fernandez, Marcia Faria, Foteini Roumani, Juan Herrera, Marta Prado, Marta Lopez-Cabo, Alejandro Garrido-Maestu
Summary: Listeria monocytogenes is a significant foodborne pathogen that infects vulnerable individuals through contaminated foods. A new qPCR-based method for detecting L. monocytogenes was evaluated in a study involving six laboratories in Spain and Portugal. The results showed high sensitivity and agreement with the reference method, indicating its potential for controlling the spread of L. monocytogenes.
Review
Food Science & Technology
Justin Falardeau, Aljosa Trmcic, Siyun Wang
Summary: Listeria monocytogenes poses a food safety risk in ready-to-eat foods like fresh and soft/semisoft cheeses. Researchers have investigated various biocontrol strategies such as bacteriocins, bacteriophages, and competition with native microbiota to inhibit the growth of L. monocytogenes in susceptible cheeses. While these strategies have shown success in reducing L. monocytogenes populations in cheeses, regrowth of surviving cells remains a common issue.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Javed Ahamad Khan, Ram Swaroop Rathore, Iqbal Ahmad, Rubina Gill, Fohad Mabood Husain, Mohammed Arshad, Pravej Alam, Thamer Albalawi, Abdulaziz Al-Kheraif, Javeed Akhtar, Fawziah M. M. Albarakaty, Leena A. A. Neyaz, Khaled Elbanna, Hussein H. H. Abulreesh
Summary: Milk is prone to microbial contamination, especially pathogenic microorganisms. This study used PCR methods to screen buffalo raw milk samples and found a prevalence of several pathogenic microorganisms.
FOODBORNE PATHOGENS AND DISEASE
(2022)
Article
Biotechnology & Applied Microbiology
Federica Giacometti, Paolo Bonilauri, Sabrina Albonetti, Simonetta Amatiste, Norma Arrigoni, Manila Bianchi, Barbara Bertasi, Stefano Bilei, Giuseppe Bolzoni, Giuseppe Cascone, Damiano Comin, Paolo Daminelli, Lucia Decastelli, Giuseppe Merialdi, Renzo Mioni, Angelo Peli, Annalisa Petruzzelli, Franco Tonucci, Elisabetta Bonerba, Andrea Serraino
JOURNAL OF FOOD PROTECTION
(2015)
Article
Food Science & Technology
Sabrina Albonetti, Paola Minardi, Fabiana Trombetti, Fabiana Savigni, Attilio Luigi Mordenti, Gian Marco Baranzoni, Carlo Trivisano, Fedele Pasquale Greco, Anna Badiani
Article
Food Science & Technology
Andra Serraino, Paolo Bonilauri, Norma Arrigoni, Fabio Ostanello, Matteo Ricchi, Giacomo Marchetti, Elena Bonfante, Sabrina Albonetti, Federica Giacometti
Article
Food Science & Technology
Gian Marco Baranzoni, Pina M. Fratamico, Fernando Rubio, Thomas Glaze, Lori K. Bagi, Sabrina Albonetti
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2014)
Article
Biochemistry & Molecular Biology
Federica Farabegoli, Salvatore Nesci, Vittoria Ventrella, Anna Badiani, Sabrina Albonetti, Maurizio Pirini
Article
Agriculture, Dairy & Animal Science
P. Minardi, A. L. Mordenti, A. Badiani, M. Pirini, F. Trombetti, S. Albonetti
WORLD RABBIT SCIENCE
(2020)
Article
Food Science & Technology
Silva Rubini, Sabrina Albonetti, Simonetta Menotta, Antonio Cervo, Emanuele Callegari, Monica Cangini, Sonia Dall'Ara, Erika Baldini, Silvia Vertuani, Stefano Manfredini
Summary: Yessotoxins produced by phytoplanktonic dinoflagellates are toxic compounds that accumulate in filter-feeding organisms. Global warming has caused an excessive increase in toxin levels, negatively affecting Italy's shellfish sector. The study suggests the importance of developing an early warning system for better control of production areas in critical situations.
Article
Food Science & Technology
Fabiana Trombetti, Paola Minardi, Attilio Luigi Mordenti, Anna Badiani, Vittoria Ventrella, Sabrina Albonetti
Summary: The effects of organic selenium and vitamin E on lipid oxidation in rabbit hamburgers were evaluated. The study found that vitamin E had a more specific effect in inhibiting lipid oxidation.
Meeting Abstract
Chemistry, Multidisciplinary
Moushumi Paul, Gian M. Baranzoni, Sabrina Albonetti, Jeffrey D. Brewster
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2013)
Article
Food Science & Technology
E. Guidi, A. Lauriola, M. Piumi, M. L. Bartczak, F. Serena, F. Barontini, S. Albonetti, R. Rosmini, G. Baranzoni
ITALIAN JOURNAL OF FOOD SAFETY
(2012)
Article
Biotechnology & Applied Microbiology
Silvia Alonso, Azucena Mora, Miguel Blanco, Jesus E. Blanco, GhizIane Dahbi, Maria T. Ferreiro, Cecilia Lopez, Leonardo Alberghini, Sabrina Albonetti, Aurora Echeita, Marcello Trevisani, Jorge Blanco
INTERNATIONAL MICROBIOLOGY
(2007)
Article
Veterinary Sciences
S Albonetti, M Trevisani, SA Alvarez, R Rosmini
VETERINARY RESEARCH COMMUNICATIONS
(2004)
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)
