Article
Microbiology
Juan Chen, Jingbin Zhang, Ziyao Yang, Ying Niu, Zijian Cai, Jie Wang, Liguo Yin, Yaqiu Lin, Xiaonan Lu
Summary: The technological, safety-related and volatile properties of coagulase-negative staphylococci (CNS) isolates from Chinese spontaneously fermented meat products were analyzed. Several CNS isolates have the potential to be used as starter cultures for fermented meat products.
MICROBIOLOGICAL RESEARCH
(2022)
Review
Food Science & Technology
Emiel Van Reckem, Luc De Vuyst, Stefan Weckx, Frederic Leroy
Summary: Meat products harbor a diverse microbial community, and next-generation sequencing methods are used to better understand and identify minor microbial communities that were previously overlooked. High-throughput sequencing of full-length phylogenetic marker genes is expected to provide even more detailed information in the future.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Hongying Li, Qiujin Zhu, Xi Chen, Jie Zhou, Jianping Wu
Summary: Chinese traditional fermented meat products in Guizhou province have a unique microbial community, and in this study, high protease activity coagulase-negative staphylococci (CNS) were isolated from Qianwufu sausages. The isolated strains, particularly Staphylococcus simulans QB7, showed promising potential as starter cultures for sausage fermentation. Using S. simulans QB7 as a starter resulted in improved competitiveness of dominant bacteria, suppressed growth of undesirable bacteria, increased content of total free fatty acids and free amino acids, and reduced pH and water activity values. This suggests that S. simulans QB7 can enhance the quality and nutritional properties of fermented meat products.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Huanhuan Li, Can Wang, Zhe Wang, Ke Zhao, Jin Zhang, Shuangxi Li, Lihong Chen, Honggang Tang
Summary: This study evaluated the functional properties and volatile compounds formation of Staphylococcus simulans HZ01 and HZ02 isolated from Chinese dry fermented sausages. The results showed that these strains could grow under low temperature, acidic and high salt conditions, and possessed high protease and moderate lipase activity. In addition, they had the ability to reduce nitrate, scavenge hydroxyl radicals, and regulate the concentrations of amino acids and volatile compounds in sausages.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Carmela Amadoro, Franca Rossi, Palmiro Poltronieri, Lucio Marino, Giampaolo Colavita
Summary: In this study, the occurrence, identity, and safety of coagulase-negative staphylococci (CNS) in Ventricina del Vastese, a traditional dry fermented sausage from Central Italy, were investigated. The results showed a low occurrence and diversity of antibiotic resistance (AR) transferable genes, suggesting that the use of meat from animals raised in small farms with limited antibiotic usage may contribute to these findings.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim
Summary: This study aimed to determine the optimal fermentation temperature for dry-fermented sausage. The microbial population, pH, moisture content, color, TBARS, VBN, and E-nose were analyzed. The results showed that a fermentation temperature of 25 degrees C with the GD starter culture exhibited the best results.
Article
Food Science & Technology
Marcello Lima Bertuci, Carlos Alberto Alves, Camila Vespucio Bis Souza, Ana Lucia Barretto Penna, Andrea Carla da Silva Barretto
Summary: This study evaluated four potentially probiotic Lacticaseibacillus strains as bio preservatives in fermented meat sausage. Commercial strains exhibited inhibitory effects on tested pathogens and showed better growth on meat additive simulating MRS medium. pH, sodium nitrite, and sodium chloride were limiting factors for the growth of potentially probiotic strains.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Ameer Khusro, Chirom Aarti
Summary: Coagulase-negative staphylococci play a significant role in enhancing the aroma, flavor, and texture of fermented foods, but certain strains may pose safety concerns.
Review
Food Science & Technology
Qiyuan Shen, Xiaoqun Zeng, Lingyu Kong, Xiaoqian Sun, Jingjing Shi, Zhen Wu, Yuxing Guo, Daodong Pan
Summary: This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite, a common color and flavor enhancer in fermented meat products that may transfer to the carcinogen N-nitrosamines. Nitrogen balance is mainly constituted by the transition among NO3- and NO2-, NH4+, and N-2. While exogenous addition is the most common source of nitrite, it can also be produced by contamination and endogenous microbial synthesis. Nitrite is primarily degraded by acids, enzymes, and other metabolites, with four nitrite reductase enzymes playing a leading role. Nitrite metabolism is regulated by genes found in lactic acid bacteria (LAB). By incorporating various techniques, such as antioxidants, chromogenic agents, bacteriostats, LAB, or non-thermal plasma sterilization, the amount of nitrite supplied in fermented meat products can be decreased or eliminated, thus achieving the goal of producing low-nitrite products.
Article
Agriculture, Multidisciplinary
Moriken Sangare, Jerome Bony, Christine Chene, Traore Lonseny, Romdhane Karoui
Summary: This study investigated the effects of adding sesame flour on the physicochemical characteristics, texture, and structure of fermented chicken sausages. The results showed that the addition of sesame flour affected the protein and fat content of the sausages, and mid-infrared spectroscopy was found to be a useful tool for assessing and monitoring the quality of sesame flour-enriched chicken sausages during the fermentation stage.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Roumeila Bader, Samira Becila, Philippe Ruiz, Fairouz Djeghim, Ibtissem Sanah, Abdelghani Boudjellal, Philippe Gatellier, Stephane Portanguen, Regine Talon, Sabine Leroy
Summary: El-Guedid is a traditional Algerian meat product characterized by low moisture, high water activity, and salt content, with a decrease in pH values during storage. Microbial analysis showed a gradual decrease in microbial populations throughout the storage process, reaching low levels by the end of storage.
Article
Food Science & Technology
Stefan Simunovic, Vesna Z. Dordevic, Brankica Lakicevic, Ilija Djekic, Jose M. Lorenzo, Francisco J. Barba, Igor Tomasevic
Summary: The results of this study indicate that reducing nitrite content in traditional kulen by 50% (55 mg/kg of sodium nitrite) does not adversely affect the various quality properties of the product.
JOURNAL OF FOOD QUALITY
(2022)
Article
Biotechnology & Applied Microbiology
Xingxiu Zhao, Shilu Li, Yuanhao Liu, Yiguo He, Rong Hu, Jiao Yang, Qi Wang
Summary: Fermentation by Lactobacillus paracasei showed significant effects on pH reduction, increase in free amino acid content, improvement of texture and organoleptic quality, enhancement of tenderness, and increase in volatile flavor compounds of spicy rabbit meat. Fermentation also led to changes in microstructure, creating a more tender meat and a wider range of flavor compounds.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2022)
Article
Food Science & Technology
Seyedmahmood Razavizadeh, Gitana Alencikiene, Lina Vaiciulyte-Funk, Per Ertbjerg, Alvija Salaseviciene
Summary: The aim of this study was to improve the properties of soy press cake for use in meat analogues by fermentation and hydrolysis. The results showed that fermentation and enzymatic hydrolysis could enhance the water- and oil-holding capacity of soy press cakes and reduce protein oxidation. Fermented soy press cake also improved the texture and taste of meat analogues.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Marzena Zajac, Krzysztof Zajac, Jakub Dybas
Summary: This study analyzed the effects of direct NO-synthase and arginine on meat color after heating, finding that pH differences impact color and myoglobin forms, with evidence of nitroso-complex formation.
Editorial Material
Agriculture, Dairy & Animal Science
G. Richard, S. De Smet, M. Font-i-Furnols, F. Leroy, V. Lind
Article
Biotechnology & Applied Microbiology
David Van der Veken, Charlie Hollanders, Marko Verce, Chris Michiels, Steven Ballet, Stefan Weckx, Frederic Leroy
Summary: The analysis of the genome of Mammaliicoccus sciuri IMDO-S72 has revealed the genetic mechanisms behind its antibacterial phenotype and provided insights into the potential virulence factors of this species. The presence of a plasmid-encoded gene cluster responsible for antimicrobial activity, as well as the identification of micrococcin P1 as the compound produced, were significant findings. The genome also showed the presence of innate virulence factors and antibiotic resistance genes, although their consistent link to a resistance phenotype was not observed. Importantly, this study highlights the commensal lifestyle of M. sciuri and the role of mobile genetic elements in conferring antibiotic resistance.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Microbiology
E. Duthoo, K. De Reu, F. Leroy, S. Weckx, M. Heyndrickx, G. Rasschaert
Summary: The composition and dynamics of the microbiota present on vegetarian alternative to poultry-based charcuterie during storage were investigated using both culture-dependent and culture-independent methods. Lactic acid bacteria were found to be the most abundant microbial group, while the presence of Xanthomonas DNA was likely due to the use of xanthan gum as an ingredient.
Article
Agriculture, Dairy & Animal Science
Frederic Leroy, Ty Beal, Pablo Gregorini, Graham A. McAuliffe, Stephan van Vliet
Summary: Reductionist approaches to food, which focus solely on isolated nutritional criteria, overlook the broader physiological and societal benefits involved. It is important to consider a combination of both animal and plant solutions that are rooted in cultural complexity when making food policies.
ANIMAL PRODUCTION SCIENCE
(2022)
Article
Sociology
Dennis De Vriese, Malaika Brengman, Frederic Leroy, Wouter Ryckbosch
Summary: Per capita meat consumption in post-industrial countries is higher than ever, while attitudes towards meat production have become morally ambiguous and disgusted. This study examines how Belgian meat retailers in the mid-nineteenth century constructed an image of meat consumption closely associated with an idealized pastoral life. The naturalization process of meat production without human intervention identified in the study continues to shape the meat paradox today.
FOOD CULTURE & SOCIETY
(2023)
Article
Nutrition & Dietetics
Lorenzo Donini, Elliot Berry, Frans Folkvord, Leon Jansen, Frederic Leroy, Omer SimSek, Fabio Fava, Marco Gobbetti, Andrea Lenzi
Summary: The 2022 Front-of-pack labels (FOPLs) aim to communicate the health value of food items to consumers and support public health policies. However, directive FOPLs like Nutri-Score have drawbacks such as overemphasizing selected nutritional factors, ignoring the food matrix and holistic aspects of nourishment, and allowing ultra-processed products. In contrast, informative FOPLs focus on individual portions and avoid classifying foods as healthy or unhealthy. The adoption of FOPLs has not been effectively linked to improvements in health outcomes.
Article
Food Science & Technology
Christina Charmpi, Kristian Key Milan Thamsborg, Svein-Ole Mikalsen, Eydfinn Magnussen, Ana Sosa Fajardo, David Van der Veken, Jorgen J. Leisner, Frederic Leroy
Summary: This study aims to achieve a deeper understanding of the microbial composition of Skerpikjot, a traditionally ripened sheep leg product from the Faroe Islands. The results show that Gram-positive cocci are the most abundant bacterial group, while lactic acid bacteria prevail in only one sample. Culture-dependent and culture-independent identification methods provide complementary results.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Editorial Material
Engineering, Environmental
G. A. McAuliffe, T. Takahashi, T. Beal, T. Huppertz, F. Leroy, J. Buttriss, A. L. Collins, A. Drewnowski, S. J. McLaren, F. Ortenzi, J. C. van der Pols, S. van Vliet, M. R. F. Lee
Summary: A number of recent life cycle assessment (LCA) studies have highlighted the environmental impacts of animal-sourced foods and suggested restrictions or avoidance of these foods in human diets. However, it is important to consider nutrient bioavailability and protein quality before making such recommendations, especially considering their contribution to nutrient adequacy in vulnerable populations. This paper discusses the usefulness of nutritional LCA (nLCA) and proposes the consideration of protein quality in nLCA studies.
INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT
(2023)
Article
Nutrition & Dietetics
Flaminia Ortenzi, Marit Kolby, Mark Lawrence, Frederic Leroy, Stella Nordhagen, Stuart M. Phillips, Stephan van Vliet, Ty Beal
Summary: Nutrient Profiling Systems aim to assess the healthfulness of foods, but many systems overlook the impacts of processing and its health implications. The Food Compass, a new system, attempts to provide a more holistic assessment, but its algorithm is unjustified and produces misleading results. It fails to account for common shortfall nutrients, exaggerates risks of animal-source foods, and underestimates risks of ultra-processed foods. Therefore, caution is advised against using the current Food Compass to inform consumer choices and policy decisions.
JOURNAL OF NUTRITION
(2023)
Article
Agriculture, Dairy & Animal Science
Bradley Johnston, Stefaan De Smet, Frederic Leroy, Andrew Mente, Alice Stanton
Article
Agriculture, Dairy & Animal Science
Frederic Leroy, Nick W. Smith, Adegbola T. Adesogan, Ty Beal, Lora Iannotti, Paul J. Moughan, Neil Mann
Editorial Material
Agriculture, Dairy & Animal Science
Peer Ederer, Frederic Leroy
Letter
Food Science & Technology
Frederic Leroy, Peer Ederer
Article
Environmental Studies
Flaminia Ortenzi, Graham A. McAuliffe, Frederic Leroy, Stella Nordhagen, Stephan van Vliet, Agustin del Prado, Ty Beal
Summary: This analysis estimates the impact of small dietary changes in individual food consumption on human health and the environment. However, it has significant limitations and uncertainties and fails to consider the risks associated with certain food types.
ENVIRONMENTAL IMPACT ASSESSMENT REVIEW
(2023)
Review
Agriculture, Dairy & Animal Science
Frederic Leroy, Frits Heinrich, Michael R. F. Lee, Kim Willems
Summary: Contemporary views on meat are ambivalent, reflecting a mix of appreciation and rejection, especially in Western urbanized societies, with strong moral implications. The labeling of (red) meat as inherently harmful by certain academics, NGOs, mass media, and public-private partnerships contributes to this tension. Concerns have been raised about the unbalanced communications and anti-meat activism in academia and policy-making, as it may lead to moralization of dietary choices, polarization, and further threats to public health, food systems, as well as ecosystems and livelihoods.
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2023)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)