Article
Food Science & Technology
Jirayu Buatong, Ajay Mittal, Pimonsri Mittraparp-arthorn, Suriya Palamae, Jirakrit Saetang, Soottawat Benjakul
Summary: The antibacterial effect of chitooligosaccharide conjugated with five different polyphenols against Listeria monocytogenes was investigated. Among all the conjugates tested, COS-EGCG showed the highest inhibition toward Listeria monocytogenes, with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 1024 μg/mL, respectively. The COS-EGCG conjugate also had a bactericidal effect on the environmental and clinical strains of L. monocytogenes.
Article
Food Science & Technology
Zhipeng Gao, Weiming Zhong, Ting Liu, Tianyu Zhao, Jiajing Guo
Summary: In this study, the response of Listeria monocytogenes exposed to linalool was explored using iTRAQ-based quantitative proteomics analysis to uncover the mode of action and drug targets of linalool against LM. A total of 445 differentially expressed proteins were identified, with 31 significantly enriched gene ontology functional categories and 60 significantly enriched biological pathways. The analysis suggested that cell membranes, cell walls, nucleoids, and ribosomes might be the targets of linalool against LM.
Article
Food Science & Technology
A. Morgan, D. Darby, T. Bruce, A. Romero, K. Cooksey
Summary: Training alone is not sufficient to stop the spread of L. monocytogenes. Antimicrobial packaging using nisin is an effective approach, but there is a gap between research laboratories and packaging companies. The developed coatings show antimicrobial activity against L. monocytogenes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Infectious Diseases
Mona A. El-Zamkan, Bassma A. Hendy, Hassan Mahmoud Diab, Najat Marraiki, Gaber El-Saber Batiha, Hani Saber, Waleed Younis, Shankar Thangamani, Khalid J. Alzahrani, Ahmed Shaban Ahmed
Summary: Listeria monocytogenes is a significant foodborne pathogen of global public and animal health concern. This study focused on the persistence of L. monocytogenes in the dairy-processing environment, identifying key causes and exploring potential solutions using marine algal extracts. Results showed promising antimicrobial properties of Padina pavonica extract against L. monocytogenes, suggesting its potential application in enhancing food safety and quality.
INFECTION AND DRUG RESISTANCE
(2021)
Review
Microbiology
Nasim Khorshidian, Elham Khanniri, Mehrdad Mohammadi, Amir M. Mortazavian, Mojtaba Yousefi
Summary: The food industry faces the challenge of producing healthy and safe food products, leading researchers to focus on natural antimicrobial compounds such as bacteriocins due to consumer concerns about chemical preservatives. Pediocins, small unmodified peptides with low molecular weight, exhibit broad spectrum antimicrobial activity against Gram-positive bacteria, especially pathogenic bacteria like Listeria monocytogenes.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Yidi Wang, Lili Li, Pingyao Cai, Rikke Heidemann Olsen, Shuai Peng, Hecheng Meng
Summary: We investigated the antimicrobial activity of sertraline against Listeria monocytogenes, and its effects on biofilm formation and virulence gene expression. Sertraline showed inhibitory effects on L. monocytogenes at concentrations between 16-32 μg/mL and a bactericidal effect at 64 μg/mL. Sertraline damaged the cell membrane, decreased ATP and intracellular pH, and reduced biofilm formation efficiency. Importantly, low concentrations of sertraline down-regulated the expression of various virulence genes in L. monocytogenes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Sotirios I. Ekonomou, Damien J. Leech, Sonny Lightfoot, David Huson, Alexandros Ch Stratakos
Summary: Incorporating natural antimicrobial agents in antimicrobial coatings has the potential to improve the quality and safety of raw chicken during storage. This study developed coatings with incorporated natural antimicrobial compounds (linalool, eugenol) and found that they reduced spoilage and increased the microbiological shelf-life of the chicken. Furthermore, the coatings also exhibited lower levels of Listeria monocytogenes compared to the control samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Lang Sun, Emily C. Forauer, Stephanie R. B. Brown, Dennis J. D'Amico
Summary: This study found that natural glycolipids can significantly reduce L. monocytogenes biofilms on food processing surfaces, as well as exhibit antimicrobial activity in milk and Queso Fresco.
Article
Food Science & Technology
Yingying Cai, Guangming Zou, Meihua Xi, Yujie Hou, Heyu Shen, Jingfang Ao, Mei Li, Jun Wang, Anwei Luo
Summary: Juglone, a natural antibacterial agent, has the potential to control foodborne L. monocytogenes infections. Our study elucidated the antibacterial mechanism of juglone, which mainly involves membrane damage, cellular dysfunction, and protein destruction or inhibition.
Article
Food Science & Technology
Francis Muchaamba, Helena Stoffers, Ralf Blase, Ueli von Ah, Taurai Tasara
Summary: The study showed that using potassium lactate as a substitute for sodium chloride can effectively reduce salt content in salami products, mitigating the negative health impacts of a high salt diet. Comparison between the low salt plus KL combination and high salt concentration revealed similar anti-Listeria activity and product characteristics.
Review
Food Science & Technology
Hamed Bagheri Darvish, Akbar Bahrami, Seid Mahdi Jafari, Leonard Williams
Summary: Listeria monocytogenes, the pathogen causing listeriosis diseases in humans, poses a serious threat to food safety, particularly in ready-to-eat food products. However, using natural antimicrobial agents in conjunction with advanced encapsulation techniques can effectively control the growth of Lm. Studies have shown that incorporating natural antimicrobials directly or in encapsulated forms into food formulations can enhance their antimicrobial activity, ensuring food safety and consumer health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Infectious Diseases
Mohd Adnan, Arif Jamal Siddiqui, Emira Noumi, Sami Hannachi, Syed Amir Ashraf, Amir Mahgoub Awadelkareem, Mejdi Snoussi, Riadh Badraoui, Fevzi Bardakci, Manojkumar Sachidanandan, Mirav Patel, Mitesh Patel
Summary: This study used a network pharmacology approach to investigate the anti-listeriosis properties of biosurfactants and their mechanisms of action. It identified certain biosurfactants with potential therapeutic effects against L. monocytogenes infection and explored their pharmacological mechanisms, providing a foundation for further research and development.
Article
Polymer Science
Sara Pereira, Ana Costa-Ribeiro, Pilar Teixeira, Laura Rodriguez-Lorenzo, Marta Prado, Miguel A. Cerqueira, Alejandro Garrido-Maestu
Summary: Chitosan, derived from chitin, possesses antimicrobial activity. Its application as micro- or nanoparticles expands its usage. However, the size of chitosan nanoparticles produced from different starting materials affects their antimicrobial properties.
Article
Food Science & Technology
Xiaoli Huang, Yao He, Changcheng Zhong, Kui Zhao, Nagendra P. Shah, Xueying Tao, Hua Wei
Summary: In this study, Lactiplantibacillus plantarum strains were isolated from Hu sheep feces and L. plantarum ELPL14 was identified as a potential probiotic with the ability to inhibit Listeria monocytogenes growth in pasteurized milk. The presence of eleven plantaricin genes in ELPL14 suggested that the inhibition of L. monocytogenes may be due to bacteriocin production. These findings indicate that L. plantarum ELPL14 from Hu sheep has the potential to be used as a natural dairy additive for inhibiting food-borne pathogens, especially L. monocytogenes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Tanveer Muhammad Anwar, Hang Pan, Wenqin Chai, Abdelaziz Ed-Dra, Weihuan Fang, Yan Li, Min Yue
Summary: This study investigated the genotypic diversity, virulence profiles, and antimicrobial resistance patterns of L. monocytogenes isolates in China. The results showed the presence of hypervirulent determinants and low resistance to antibiotics, posing a significant threat to food safety and public health.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
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.