Article
Veterinary Sciences
Serim Hong, Hye Jeong Kang, Hye-Young Lee, Hye-Ri Jung, Jin-San Moon, Soon-Seek Yoon, Ha-Young Kim, Young Ju Lee
Summary: This study investigated the microbiological quality and prevalence of foodborne pathogens in 200 carcasses from 20 pig slaughterhouses in Korea. The findings showed that aerobic bacteria and Escherichia coli were widely distributed in the carcasses, as well as Staphylococcus aureus and Yersinia enterocolitica. These results highlight the importance of ongoing monitoring of slaughterhouses to improve the microbiological safety of pig carcasses.
FRONTIERS IN VETERINARY SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Jiaqi Lan, Shuo Yang, Yu Wang, Nan Guo, Xu Liu, Ketong Zhu, Pingsheng Gong, Shaowu Lv
Summary: This study evaluated the microbial contamination status of cold dishes consumed by residents of Jilin Province and investigated the incidence of four pathogenic bacteria. The results showed that the total number of microbial colonies in the vegetable samples exceeded the standard rate, while the meat and mixed samples did not. All three procurement sites had exceeding microbial colony counts, with the highest rate in the mobile vendor sites.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Food Science & Technology
Tong Zhao, Pingsheng Ji, Govindaraj Dev Kumar
Summary: The study demonstrated that the new bactericide comprising levulinic acid and sodium dodecyl sulfate effectively reduced the population of foodborne pathogens on tomato plants. Experiments showed significant decreases in Salmonella, STEC, and L.monocytogenes populations when compared with water and chlorine treatments.
Article
Food Science & Technology
Justyna Nasilowska, Aleksandra Kocot, Paulina Natalia Osuchowska, Barbara Sokolowska
Summary: High Hydrostatic Pressure (HHP) technology is considered an alternative method of food preservation, but may not be sufficient to protect food lastingly against some pathogens. HHP-induced sublethal injuries on bacteria result in changes in cell morphology and subcellular structures, with varying degrees of damage observed in different bacterial strains.
Review
Food Science & Technology
Aricia Possas, Olga Maria Bonilla-Luque, Antonio Valero
Summary: Cheeses are traditional products consumed worldwide, but are also frequently implicated in foodborne outbreaks. Predictive microbiology models are important tools for estimating microbial behavior in cheeses, with Listeria monocytogenes being the main target of concern. Factors such as pH, a(w), lactic acid concentration, and temperature are key independent variables in these models.
Article
Food Science & Technology
Babak Pakbin, Zahra Amani, Zahra Rahimi, Somayeh Najafi, Behnaz Familsatarian, Alireza Khakpoor, Wolfram Manuel Brueck, Thomas B. Bruck
Summary: This study investigated the prevalences of antibiotic-resistance genes (ARGs) and foodborne bacterial pathogens in sweet samples from local markets in Iran. The results showed the presence of Staphylococcus aureus, Cronobacter sakazakii, Shigella spp., Campylobacter jejuni, and Campylobacter coli in the sweet samples. S. aureus was found to be the most prevalent bacterial pathogen. Additionally, a significant correlation was found between the presence of C. coli and Cr. sakazakii. The blaSHV resistance gene was detected in a high percentage of the sweet samples, while blaTEM was detected in only one sample.
Article
Food Science & Technology
Xinyu Liao, Yue Zhang, Qiyi Zhang, Jianwei Zhou, Tian Ding, Jinsong Feng
Summary: This review systematically summarizes the advances in microfluidic systems for detecting foodborne pathogens, with a focus on different substrates and enabled functions. It discusses the integration of IoT for real-time food safety inspection and future directions in microfluidic technology for detecting and monitoring foodborne pathogens.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Raffaella Tavelli, Martijn Callens, Charlotte Grootaert, Mohamed F. Abdallah, Andreja Rajkovic
Summary: This article reviews the current state of research on the potential role of microplastics (MPs) in enhancing harmful bacterial traits and transporting them to humans. The findings highlight the need for further studies to determine the extent of their effect on human health.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Chemistry, Inorganic & Nuclear
Reza Abedi-Firoozjah, Hadiseh Ebdali, Mahya Soltani, Parastoo Abdolahi-Fard, Mahshid Heydari, Elham Assadpour, Maryam Azizi-Lalabadi, Fuyuan Zhang, Seid Mahdi Jafari
Summary: With the increasing awareness of food safety, there is a growing demand for efficient and affordable sensing methods for the detection of pathogens and toxins in food products. Nanosensors offer promising solutions with their quick and reliable detection capabilities, although challenges remain in their fabrication and practical application.
COORDINATION CHEMISTRY REVIEWS
(2024)
Article
Food Science & Technology
Patricia Angelica Barril, Juan Martin Oteiza, Javier Pardo, Gerardo Anibal Leotta, Marcelo Lisandro Signorini
Summary: This research analyzed the prevalence of human pathogens in vegetables, focusing on bacteria, parasites, and viruses. The study found relatively low occurrence rates of bacterial, parasitic, and viral hazards in vegetables, emphasizing the importance of proper sanitation methods for raw vegetables.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Microbiology
Samantha Gartley, Brienna Anderson-Coughlin, Manan Sharma, Kalmia E. Kniel
Summary: As the population grows, growers may need to rely on a variety of water sources to meet the increasing demand. However, these sources may be contaminated with microbial pathogens, such as Listeria monocytogenes. Understanding the pathogen's survival duration in specific water sources is crucial for understanding its impact on produce outbreaks and consumer health.
Article
Food Science & Technology
Prez Veronica Emilse, Victoria Matias, Martinez Laura Cecilia, Giordano Miguel Oscar, Masachessi Gisela, DiCola Guadalupe, Re Viviana Elizabeth, Pavan Jorge Victorio, Colina Rodney, Nates Silvia Viviana, Barril Patricia Angelica
Summary: This study aimed to assess the presence of norovirus, rotavirus, and infective enterovirus in leafy green vegetables and irrigation waters collected from a farm in Argentina, estimating the risk of infection through consuming these vegetables. The study found a wide distribution of these human pathogenic viruses in irrigation waters and green leafy vegetables, with a higher risk of infection through raw consumption of the vegetables.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Qian Tao, Qian Wu, Zhaohuan Zhang, Jing Liu, Cuifang Tian, Zhenhua Huang, Pradeep K. Malakar, Yingjie Pan, Yong Zhao
Summary: Antimicrobial-resistant foodborne bacteria pose a serious threat to human health, especially those capable of forming biofilms. The global prevalence of antibiotic resistance and biofilm formation among foodborne pathogens remains uncertain. This meta-analysis reveals that AMR foodborne pathogens have become a worrisome global issue, with high prevalence rates in food samples and human clinical specimens.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Microbiology
Kannappan Arunachalam, Ganesh Prasath Krishnan, Sathya Sethuraman, Sybiya Vasantha Packiavathy Issac Abraham, Swetha Thirukannamangai Krishnan, Aakanksha Venkateswar, Jagadeesan Arunkumar, Chunlei Shi, Davoodbasha MubarakAli
Summary: Biofilms enable pathogenic bacteria to survive in unfavorable environments. The presence of biofilm-forming pathogens in the food industry can cause rapid food spoilage and recurrent infections in humans, raising serious health concerns. The use of chemical disinfectants in the food industry to prevent biofilm formation is questionable due to the ability of biofilm-forming bacterial pathogens to tolerate disinfection procedures. Nanotechnology and underutilized bioactives offer promising strategies to enhance the inhibition and eradication of foodborne bacterial biofilms. This literature review aims to provide a comprehensive analysis of the current methods in nanotechnology used for natural products delivery and discuss different promising strategies employed to combat biofilm formation.
Article
Food Science & Technology
Magdalena Lopatek, Kinga Wieczorek, Jacek Osek
Summary: This study evaluated the microbiological contamination of raw bivalve molluscan shellfish available on the Polish market. It found that common pathogens including Salmonella spp., L. monocytogenes, V. parahaemolyticus, and S. aureus were frequently present and may exhibit antimicrobial resistance.
