Article
Microbiology
Pitchaya Santativongchai, Phitsanu Tulayakul, Byeonghwa Jeon
Summary: This study aims to develop a synergistic approach to better control Listeria biofilms using nisin, in combination with gallic-acid-rich food plant extracts. The results showed that gallic acid significantly decreased the level of biofilm formation in L. monocytogenes, while ethyl gallate, propyl gallate, and lauryl gallate enhanced biofilm production. Sage extracts enhanced the antibiofilm activity of nisin against L. monocytogenes, but the other extracts increased biofilm formation.
Article
Chemistry, Multidisciplinary
Simona de Niederhausern, Moreno Bondi, Stefania Camellini, Carla Sabia, Patrizia Messi, Ramona Iseppi
Summary: The study showed that garlic and onion plant extracts have strong antimicrobial activity against Listeria monocytogenes. While the tests on sausages did not show significant differences, the plant extracts led to a noticeable initial reduction in viable L. monocytogenes count in cooked ham, extending the lag phase and reducing the growth rate of the pathogen. This suggests the potential for complete elimination of the pathogen in cooked ham with the use of plant extracts.
APPLIED SCIENCES-BASEL
(2021)
Article
Agricultural Engineering
Xian-Wei Cheng, Chen Zhang, Wen-Jie Jin, Yi-Ting Huang, Jin-Ping Guan
Summary: This study successfully synthesized a phosphorus-based FR agent TAPE and applied it to the durable FR modification of silk fabric, significantly improving the flame resistance of silk through a condensed charring mechanism. The introduction of TAPE to silk was driven by ester and amide covalent bonds and electrostatic attraction, ensuring the good washing durability of modified silk.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Food Science & Technology
Rongrong He, Qiuping Zhong, Weijun Chen, Ming Zhang, Jianfei Pei, Haiming Chen, Wenxue Chen
Summary: This study investigated the antibacterial mechanism of linalool and its application in chicken breast preservation using transcriptomics and proteomics. The results showed that linalool exerted antibacterial effect by damaging cellular structure, impairing energy metabolism, activating specific amino acid metabolism, and DNA repair. Additionally, linalool effectively prevented the growth of L. monocytogenes in chicken breast during storage without affecting sensory acceptability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Zhaolun Li, Hongyan Wu, Jianan Liu, Hongshun Hao, Jingran Bi, Hongman Hou, Gongliang Zhang
Summary: This study investigates the synergistic effects of benzyl isothiocyanate (BITC) and resveratrol (RS) on Listeria monocytogenes and their potential application in chicken meat preservation. The combination of BITC and RS significantly enhances antimicrobial activity and inhibits the growth of Listeria monocytogenes in a short time period. It also disrupts biofilm formation and induces intracellular ROS surges. The study suggests that the combination of BITC and RS could be a promising strategy for food preservation.
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
Agriculture, Multidisciplinary
Luciana R. dos Santos, Alberto Alia, Irene Martin, Franciele M. Gottardo, Laura B. Rodrigues, Karen A. Borges, Thales Q. Furian, Juan J. Cordoba
Summary: This study evaluated the antimicrobial activity of commercial essential oils and plant extracts against L. monocytogenes in a dry-cured ham-based model. Cinnamon, pomegranate, and strawberry tree showed the strongest antimicrobial effects, with water activity influencing the bacterial count of L. monocytogenes in the medium.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Alexandra Lianou, Ourania Raftopoulou, Evgenia Spyrelli, George-John E. Nychas
Summary: This study found that Listeria monocytogenes may proliferate in battered poultry products to levels potentially hazardous for susceptible populations, even under controlled refrigerated storage conditions. The predictive models showed satisfactory performance, with estimated bias factor and accuracy factor values indicating usefulness for further microbiological risk assessment.
Article
Food Science & Technology
Giannina Brugnini, Soledad Rodriguez, Jesica Rodriguez, Caterina Rufo
Summary: The study tested the combined application of lactic acid and UV-C light to reduce Listeria monocytogenes and lactic acid bacteria on beef without major impact on meat color, achieving a significant reduction in bacterial counts and extended shelf life.
Article
Agriculture, Dairy & Animal Science
Jingwen Gao, Warangkana Srichamnong, Wimonphan Chathiran, Karl R. Matthews
Summary: The study evaluated the influence of curcumin on commensal spoilage bacteria, food-borne pathogens, and chicken skin pH and color. The curcumin treatment did not inhibit the growth of spoilage bacteria but significantly reduced the population of L. monocytogenes and Salmonella. Over a 10-day period, the population of Salmonella remained significantly lower on curcumin-treated samples compared to other treatments. Curcumin treatment had no significant impact on pH or color. This research suggests that curcumin can effectively control pathogen outgrowth on chicken without negatively affecting quality and may be suitable for commercial chicken processing.
Article
Food Science & Technology
Qingli Dong, Linjun Sun, Taisong Fang, Yuan Wang, Zhuosi Li, Xiang Wang, Mengjie Wu, Hongzhi Zhang
Summary: This study investigated the mono- and dual-species biofilm formation of L. monocytogenes and P. aeruginosa under different culture conditions. Results showed the inhibitory effect of chicken juice on L. monocytogenes biofilm formation, as well as the dominance of P. aeruginosa in dual-species biofilms in certain culture mediums. The correlation between motility and biofilm formation was found to be insignificant.
Article
Food Science & Technology
Rebecca Stearns, Kristen Matak, Annette Freshour, Cangliang Shen
Summary: This study compared different methods to reduce and prevent cross-contamination of Listeria monocytogenes and L. innocua on Fuji apples. The results showed that using a dip procedure with 0.25 ml/dL H2O2-PAA was the most effective in reducing the contamination for both L. monocytogenes and L. innocua. Additionally, using a low pressure, conventional, hand-held garden sprayer with 0.25 ml/dL H2O2-PAA minimized the cross-contamination rate. The study also found that L. innocua is a suitable surrogate for L. monocytogenes on apples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Alaa Eldin M. A. Morshdy, Mohammed S. Al-Mogbel, Mohamed E. M. Mohamed, Mohamed Tharwat Elabbasy, Azza K. Elshafee, Mohamed A. Hussein
Summary: The study investigated the antilisterial activity of different essential oils against multidrug-resistant L. monocytogenes strains, with cinnamon bark oil showing the most effectiveness. Among the examined samples, 48% were found to be contaminated with L. monocytogenes, and 64.1% of the isolates were categorized as multidrug-resistant.
Article
Food Science & Technology
Arkadiusz Jozef Zakrzewski, Wioleta Chajecka-Wierzchowska, Anna Zadernowska
Summary: Ceviche is a traditional marinated raw fish dish commonly consumed in Pacific coastal countries. This study aimed to assess the viability of bacteria isolated from fish after the preparation of ceviche. The results showed that different strains of bacteria had varying survival rates and pathogenic potentials during the preparation process, and certain ingredients in ceviche exhibited antibacterial properties.
Article
Microbiology
Ying Feng, Shannon K. Chang, Daniel A. Portnoy
Summary: This study highlights the critical importance of N-formylmethionine in Listeria monocytogenes infection and extends our understanding of folic acid metabolism in pathogens. The findings may contribute to the development of new antifolate drugs in the future.