Review
Food Science & Technology
Xingjian Bai, Cindy H. Nakatsu, Arun K. Bhunia
Summary: Biofilm formation by bacteria in food processing environments is a major source of foodborne illness outbreaks. This review focuses on the connection between bacterial biofilm formation and pathogenicity in common foodborne pathogens. Molecular level studies reveal the dual functions of bacterial molecules in biofilm formation and pathogenicity.
Article
Materials Science, Multidisciplinary
Tao Liang, Huanhuan Zhang, Haobo Pan, Ying Zhao
Summary: This research systematically explored the microbiologically induced corrosion (MIC) performance of magnesium in tryptic soy broth with S. aureus or E. coli. The results showed that magnesium in the biotic solution exhibited higher mass loss, thicker degradation product layer, and more severe pitting corrosion compared to the abiotic solution. Electrochemical measurements indicated that the corrosion rate of magnesium in the biotic solution initially increased due to the decrease in pH caused by the consumption of glucose and the accumulation of acidic metabolites, but subsequently decreased due to the reduction of acidic metabolites, production of alkaline compounds, and corrosion protection provided by the corrosion product and biofilm. Furthermore, the corrosion rate of magnesium was higher in high concentrations of S. aureus and E. coli solution during the initial stage but showed a reverse variation later on. Additionally, magnesium exhibited more severe corrosion in S. aureus solution compared to E. coli solution. These findings suggest that the MIC performance of magnesium is closely related to the concentration and species of bacteria.
JOURNAL OF MATERIALS SCIENCE & TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Seila Agun, Lucia Fernandez, Ana Rodriguez, Pilar Garcia
Summary: This study compares the potential of LysRODI and its derivative LysRODI & UDelta;Ami to decrease Staphylococcus aureus contamination in milk. The engineered protein, LysRODI & UDelta;Ami, showed higher efficacy in reducing bacterial counts and faster elimination of contamination, making it a promising candidate for milk biocontrol.
Article
Food Science & Technology
Vladimir Vukic, Mirela Ilicic, Dajana Vukic, Suncica Kocic-Tanackov, Branimir Pavlic, Maja Bjekic, Katarina Kanuric, Jovana Degenek, Zoran Zekovic
Summary: Kombucha has been successfully used as a non-conventional starter culture for producing kombucha fresh cheese, which has a shorter fermentation time compared to using commercial starter culture XPL-1. Kombucha fresh cheese exhibited high antimicrobial activity, reducing the total count of E. coli and L. monocytogenes significantly during storage, which can be attributed to the antimicrobial effects of kombucha starter and the high total phenols content in the kombucha sample.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Bernardino Machado-Moreira, Karl Richards, Florence Abram, Fiona Brennan, Michael Gaffney, Catherine M. Burgess
Summary: This study found that both E. coli and L. innocua strains can persist on lettuce plants for up to 28 days after contamination, and in water for up to 28 days. This highlights the importance of ensuring high quality irrigation water to prevent multiple plant contamination events.
Article
Infectious Diseases
Nasri Daher Hussein, Jouman W. Hassan, Marwan Osman, Khaled El-Omari, Samer A. Kharroubi, Imad Toufeili, Issmat I. Kassem
Summary: Dairy foods in Lebanon face challenges to food safety and antimicrobial stewardship, including concerns about microbiological acceptability. Power outages and economic difficulties have affected the quality of raw materials and disrupted the dairy cold chain. A study on Akkawi cheese found high levels of Escherichia coli and Staphylococcus aureus, with a significant percentage exceeding permissible limits. The isolated E. coli showed resistance to important antibiotics, highlighting the need for interventions to address food safety and antimicrobial resistance issues.
Article
Chemistry, Multidisciplinary
Maria de los Angeles Olea-Rodriguez, Patricia Chombo-Morales, Karla Nuno, Olga Vazquez-Paulino, Zuami Villagran-de La Mora, Luz E. Garay-Martinez, Javier Castro-Rosas, Angelica Villarruel-Lopez, Ma Refugio Torres-Vitela
Summary: This study investigated the microbiological characteristics and behavior of pathogens in Cotija cheese during production and ripening process. The results showed that the presence of Staphylococcus aureus and Listeria monocytogenes decreased in uninoculated samples after 30 days of ripening.
APPLIED SCIENCES-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Chelsie Boodoo, Emma Dester, Saad Asadullah Sharief, Evangelyn C. Alocilja
Summary: Rapid detection of foodborne pathogens is crucial to prevent foodborne illness outbreaks. This study used cost-effective glycan-coated magnetic nanoparticles (MNPs) for efficient concentration of Escherichia coli O157, Listeria monocytogenes, and Staphylococcus aureus in food samples. Successful bacterial concentration was achieved in different food matrices with varying pH levels. The findings demonstrate the potential application of glycan-coated MNPs in extracting foodborne pathogens.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Chemistry, Multidisciplinary
Ximena Jaramillo-Fierro, Maria Fernanda Cuenca
Summary: The use of semiconductors for bacterial photoinactivation in wastewater remediation has gained significant interest. A photocatalyst, Cu-TTC/ZTO/TO, was synthesized using the solvothermal method. The study investigated the effect of the composition/concentration of the photocatalyst and radiation intensity on the photoinactivation of Escherichia coli and Staphylococcus aureus in aqueous solutions. The results demonstrated that the Cu-TTC:ZTO/TO molar ratio of 1:2 (w/w%) with a photoinactivator concentration of 25 mg/mL showed a higher rate of bacterial photoinactivation compared to individual components.
Article
Food Science & Technology
Zhaojun Ban, Lihua Fan, Jun Song, Sherry Fillmore, Junfeng Guan
Summary: This study investigates the antibacterial effect of pomegranate juice (PJ) on Listeria innocua and Escherichia coli. The results show that the antibacterial effect of PJ is dependent on bacteria species, juice concentration, incubation temperature, and growth medium. Higher juice concentration and incubation temperature result in increased antibacterial effects. Listeria innocua is more sensitive to PJ than E. coli in distilled water systems. PJ can effectively inhibit the growth of L. innocua and E. coli in bacterial culture broth with concentrations of >= 20%.
Article
Food Science & Technology
Felice Panebianco, Selene Rubiola, Chiara Buttieri, Pierluigi Aldo Di Ciccio, Francesco Chiesa, Tiziana Civera
Summary: This study evaluated the effect of gaseous ozone on L. monocytogenes and resident microbiota on the surface of Gorgonzola cheese. Results showed that ozone was ineffective against L. monocytogenes contamination, possibly due to its suppressive effect on lactobacilli.
Article
Food Science & Technology
Simona Lencova, Kamila Zdenkova, Katerina Demnerova, Hana Stiborova
Summary: The study compared the antibacterial and antibiofilm effects of seven natural-origin additives, with citric acid, garlic extract, and erythorbic acid being identified as the most effective. Furthermore, mixtures of garlic extract with other additives showed synergy in bacterial suppression, even against E. coli.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Sangeun Park, Eunyoung Park, Yohan Yoon
Summary: The purpose of this study was to investigate nonthermal treatments for reducing foodborne pathogens in raw beef. The results showed that nonthermal decontamination methods such as high pressure processing, UV LED radiation, hypochlorous acid water, lactic acid, modified atmosphere packaging, and bio-gel application were effective in reducing the counts of foodborne pathogens in beef. UV LED radiation improved the food safety of raw beef without affecting its quality.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Chemistry, Analytical
Guanhua Chen, Zhengzheng Wang, Mei Deng, Fangbin Xiao, Xuekun Bai, Hengyi Xu
Summary: In this study, a novel method was developed to capture foodborne pathogenic bacteria using biomimetic magnetic nanoparticles. The method showed high detection sensitivity and capture ability, making it suitable for early screening of pathogenic bacteria in food samples.
SENSORS AND ACTUATORS B-CHEMICAL
(2022)
Article
Food Science & Technology
Karen Hunt, Francis Butler, Kieran Jordan
DAIRY SCIENCE & TECHNOLOGY
(2015)
Article
Food Science & Technology
Nicolas Metzger, Avelino Alvarez-Ordonez, Dara Leong, Karen Hunt, Kieran Jordan
DAIRY SCIENCE & TECHNOLOGY
(2015)
Article
Food Science & Technology
Karen Hunt, Francis Butler, Kieran Jordan
Article
Food Science & Technology
Dara Leong, Kerrie NicAogain, Laura Luque-Sastre, Oisin McManamon, Karen Hunt, Avelino Alvarez-Ordonez, Johann Scollard, Achim Schmalenberger, Seamus Fanning, Conor O'Byrne, Kieran Jordan
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2017)
Article
Food Science & Technology
Karen Hunt, Jenny Schelin, Peter Radstrom, Francis Butler, Kieran Jordan
DAIRY SCIENCE & TECHNOLOGY
(2012)
Article
Food Science & Technology
Karen Hunt, Francis Butler, Kieran Jordan
INTERNATIONAL DAIRY JOURNAL
(2014)
Article
Biotechnology & Applied Microbiology
Avelino Alvarez-Ordonez, Dara Leong, Karen Hunt, Johann Scollard, Francis Butler, Kieran Jordan
JOURNAL OF FOOD SAFETY
(2018)
Article
Food Science & Technology
Fang Li, Karen Hunt, Koenraad Van Hoorde, Francis Butler, Kieran Jordan, John T. Tobin
INTERNATIONAL DAIRY JOURNAL
(2019)
Article
Food Science & Technology
Fang Li, Karen Hunt, Aoife K. Buggy, Kevin M. Murphy, Quang Tri Ho, Tom F. O'Callaghan, Francis Butler, Kieran Jordan, John T. Tobin
INTERNATIONAL DAIRY JOURNAL
(2020)
Article
Microbiology
Antonio Lourenco, Fang Li, Narciso M. Quijada, Geraldine Duffy, John T. Tobin, Francis Butler, Kieran Jordan, Triona O'Brien
Summary: Nineteen strains of Bacillus licheniformis and four strains of the closely related species Bacillus paralicheniformis were obtained from various Irish medium-heat skim milk powders. The draft genome sequences of these 23 isolates offer valuable genetic information for research on dairy products and process development. These isolates are available at Teagasc.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Microbiology
Kieran Jordan, Karen Hunt, Antonio Lourenco, Vincenzo Pennone
CURRENT CLINICAL MICROBIOLOGY REPORTS
(2018)
Article
Microbiology
Karen Hunt, Marjorie Blanc, Avelino Alvarez-Ordonez, Kieran Jordan
Article
Agriculture, Multidisciplinary
K. Hunt, M. Vacelet, K. Jordan
IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH
(2017)
Article
Microbiology
Aidan Casey, Olivia McAuliffe, Aidan Coffey, Karen Hunt, Seamus Fanning, Edward Fox, Kieran Jordan
GENOME ANNOUNCEMENTS
(2015)
Article
Food Science & Technology
K. N. Jordan, K. Hunt, J. Hoorfar
CASE STUDIES IN FOOD SAFETY AND AUTHENTICITY: LESSONS FROM REAL-LIFE SITUATIONS
(2012)
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.
