Article
Biology
Gita Naseri, Hannah Raasch, Emmanuelle Charpentier, Marc Erhardt
Summary: In this study, a set of arabinose-inducible artificial transcription factors (ATFs) were developed using CRISPR/dCas9 and Arabidopsis-derived DNA-binding proteins to control gene expression in E. coli and Salmonella over a wide range of inducer concentrations. The transcriptional output of the ATFs varied greatly, particularly in Salmonella strains rewired for arabinose catabolism. The developed ATFs were used to engineer a Salmonella biosensor strain and regulate beta-carotene biosynthesis in E. coli, resulting in significantly higher production compared to traditional methods.
COMMUNICATIONS BIOLOGY
(2023)
Article
Food Science & Technology
Reda Riesute, Joana Salomskiene, Alvija Salaseviciene, Irena Macioniene
Summary: In this study, anolyte was evaluated as a potential disinfectant for inhibiting bacterial growth in meat. It was found that anolyte effectively reduced the counts of L. monocytogenes and S. Typhimurium in beef cuts and minced pork, and these bacteria could not be detected in the samples treated with anolyte after 29 days of incubation. The use of anolyte as a disinfectant showed promising results in reducing bacterial contamination in meat.
Article
Food Science & Technology
Siobhan McSharry, Leonard Koolman, Paul Whyte, Declan Bolton
Summary: Ultraviolet Light-Emitting Diode (UV-LED) technology has the potential for reducing bacterial loads on meat. This study found that UV-LED technology can effectively reduce Listeria monocytogenes, Salmonella Typhimurium, and total Enterobacteriaceae counts in beef broth and on diced beef. Higher wavelength combinations of UV light showed better results after a certain treatment time.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Gokhan Kursad Incili, Pinar Karatepe, Muzeyyen Akgol, Alper Gungoren, Ahmet Koluman, Osman Irfan Ilhak, Hilal Kanmaz, Busra Kaya, Ali Adnan Hayaloglu
Summary: This study characterized postbiotics and evaluated their antibacterial effects on chicken drumsticks. The results showed that postbiotics exhibited strong antioxidant activity and reduced the number of food-borne pathogens. Additionally, they did not alter the color properties of the meat. The combination of postbiotics with natural preservatives could be an alternative approach to reduce food-borne pathogens and extend the shelf-life of poultry meat and meat products.
Article
Multidisciplinary Sciences
Yeting Sun, Xiaoyan Zhao, Xiulan Xu, Yue Ma, Hongyang Guan, Hao Liang, Dan Wang
Summary: Slicing cucumbers may lead to cross-contamination, with initial slices resulting in greater bacterial transfer that exhibits a fluctuating decay trend. The contaminated area on the surface of cucumber slices decreases during storage period, mainly due to the death and internalization of bacteria.
SCIENTIFIC REPORTS
(2021)
Article
Microbiology
Theodora Akritidou, Simen Akkermans, Cindy Smet, Fien de Mey, Jan F. M. Van Impe
Summary: The application of sublethal stresses in hurdle technology can enhance microbial stress resistance, leading to the ability of foodborne pathogens to overcome lethal stresses in the gastrointestinal tract. This study evaluated the survival of Salmonella Typhimurium and Listeria monocytogenes during simulated digestion after exposure to combinations of water activity, pH, and storage temperature stresses. The results showed that previous habituation to certain hurdle combinations induced stress tolerance in both pathogens. However, growth-limiting hurdle combinations decreased their survival rates. The survival of stress-tolerant pathogenic cells in the human gastrointestinal tract poses health risks and further research is needed to improve food safety systems.
Article
Food Science & Technology
Sarah L. Jones, Kristen E. Gibson
Summary: This study compared the efficacy of polyurethane foam and cellulose environmental monitoring tools in releasing foodborne pathogens, characterizing their performance with decreasing inoculum concentrations and assessing the impact of operators during the sampling process. The study found that the material composition of the EM tools influenced the release of microorganisms, with polyurethane foam releasing pathogens more readily than cellulose. However, there was no significant difference in pathogen release between different inoculum levels or elution techniques, indicating the potential for improvement in EM programs.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Microbiology
Mathis Wolter, Alex Steimle, Amy Parrish, Jacques Zimmer, Mahesh S. Desai
Summary: Food safety has improved globally, but infections with foodborne pathogens still cause hospitalizations and deaths. Research shows that dietary fiber intake plays a crucial role in both host susceptibility and pathogen virulence.
Article
Food Science & Technology
Gokhan Kursad Incili, Mehmet Emin Aydemir, Muzeyyen Akgol, Busra Kaya, Hilal Kanmaz, Gulsum Oksuztepe, Ali Adnan Hayaloglu
Summary: The study evaluated the efficacy of Rheum Ribes L. juice as a marinade against bacteria in raw beef, showing significant reductions in E. coli O157:H7, S. Typhimurium, and L. monocytogenes counts at 100% concentration for 24 hours. The juice contained 22 volatile compounds, with ethanol, ethylbenzene, and xylene as major components, exhibiting strong antimicrobial activity. The results suggest that Rheum Ribes L. juice can be used as an acidulant for decontaminating meat and as a key ingredient in marinades.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Eun-Jung Lee, Soo-Hwan Kim, Sang-Hyun Park
Summary: The objective of this study was to evaluate the survival and cell injury of Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes in apple puree after high hydrostatic pressure (HHP) treatment. The results showed that increasing pressure level and lowering pH of apple puree led to larger reductions in microbial levels. E. coli O157:H7 exhibited higher resistance compared to the other two pathogens.
Article
Food Science & Technology
Lianger Dong, Yong Li
Summary: The study evaluated the behavior of Salmonella Typhimurium and Listeria monocytogenes on whole papaya during storage and sanitizing process, indicating that aqueous ClO2 generated with malic acid is effective in inactivating pathogenic bacteria on papaya.
Article
Biotechnology & Applied Microbiology
Sarah L. Jones, Kristen E. Gibson
Summary: This study examines the influence of environmental factors on the recovery of foodborne pathogens in order to improve the effectiveness of environmental monitoring programs. The results show that microbial recovery varies significantly depending on the type of microorganism, environmental conditions, and exposure time.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Food Science & Technology
Andreas S. Katsigiannis, Natasa Hojnik, Martina Modic, Danny L. Bayliss, Janez Kovac, James L. Walsh
Summary: This study evaluated a continuous in-line decontamination system that utilized cold atmospheric pressure plasma to disinfect food contact surfaces and processing equipment. The results showed that the plasma system achieved a significant reduction in the microbial load of common foodborne pathogens on stainless steel surfaces and conveyor belts. The study demonstrated that cold atmospheric pressure plasma has great potential for continuous and effective disinfection in food-processing facilities.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Andreas S. Katsigiannis, Danny L. Bayliss, James L. Walsh
Summary: The study demonstrates that cold atmospheric pressure plasma (CAP) is effective in reducing microbial loading on stainless steel surfaces, with minimal impact on the environment, making it suitable for food processing facilities. The distance from the CAP source is the most critical factor, while treatment time and protocol parameters also influence the disinfection efficacy.
Article
Microbiology
Marlies Govaert, Cindy Smet, Cyril Acquah, James L. Walsh, Jan F. M. Van Impe
Summary: This study examined the behavior of surviving biofilm-associated cells after cold atmospheric plasma (CAP) treatment. The results showed that the surviving cells were able to further colonize established biofilms, and the susceptibility of these cells to CAP treatment was influenced by the number of treatment cycles. This suggests an increased risk of food contamination due to overestimation of CAP treatment efficacy.
FRONTIERS IN MICROBIOLOGY
(2022)