Article
Microbiology
Eva M. Voglauer, Benjamin Zwirzitz, Sarah Thalguter, Evelyne Selberherr, Martin Wagner, Kathrin Rychli
Summary: This study reveals the presence of biofilms in water hoses in the food processing environment, which are mainly dominated by Proteobacteria, represented mainly by Comamonadaceae and Pseudoxanthomonas. The microbial community of biofilms is less diverse than the water microbial community, and those from different sample sites are distinct from each other.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Food Science & Technology
Elerin Toomik, Laura Rood, John P. Bowman, Chawalit Kocharunchitt
Summary: Compared to beef, vacuum-packed lamb has a shorter shelf-life, making the industry more vulnerable to financial losses. Understanding the spoilage mechanisms of vacuum-packed lamb is crucial for developing strategies to extend its shelf-life.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Review
Food Science & Technology
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, Peter J. Torley
Summary: Biopreservation is a natural method for controlling undesirable bacteria growth on fresh meat, offering potential to extend shelf-life. Microbial biopreservatives, such as bacteriocins and protective cultures, have been found to inhibit major meat spoilage bacteria without negative sensory impact. Further research and testing are needed to validate their potential for large-scale industrial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Anthony Pius Bassey, Keping Ye, Chunbao Li, Guanghong Zhou
Summary: The ubiquity and diversity of spoilage microorganisms in the cold chain have caused incessant spoilage occurrences, resulting in significant economic losses to food industries and households. Transcriptomics and proteomics have been very productive in providing clarity to molecular investigations, including gene expression, regulation, and the intricacies underlying the biological process, and are helping to study the regulatory mechanisms of spoilage bacteria.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Microbiology
Benjamin Zwirzitz, Stefanie U. Wetzels, Emmanuel D. Dixon, Svenja Fleischmann, Evelyne Selberherr, Sarah Thalguter, Narciso M. Quijada, Monika Dzieciol, Martin Wagner, Beatrix Stessl
Summary: Foodborne outbreaks related to Listeria monocytogenes are often linked to meat and meat products, with recontamination during meat processing being a major concern. Persistence of L. monocytogenes in multi-species biofilms poses a challenge for cleaning and disinfection measures. Analysis of microbial communities in a meat processing facility revealed widespread Listeria contamination and identified key genera associated with Listeria spp. and L. monocytogenes.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Chemistry, Applied
Liangting Shao, Shanshan Chen, Zhenzhen Ning, Xinglian Xu, Huhu Wang
Summary: In this study, a hemagglutinin protease (Hap) belonging to the M4 family metallopeptidase was identified from Aeromonas salmonicida 29 isolate, which is conserved in various dominant spoilage bacteria. Hap demonstrated high spoilage ability on meat, increasing TVB-N, pH values, and the production of volatile organic compounds (VOCs), confirming its determinant role for meat spoilage. These findings will enrich the spoilage theory and provide new insights into the control of food quality and safety.
Review
Food Science & Technology
Calina Ciont, Alexandra Epuran, Andreea Diana Kerezsi, Teodora Emilia Coldea, Elena Mudura, Antonella Pasqualone, Haifeng Zhao, Ramona Suharoschi, Frank Vriesekoop, Oana Lelia Pop
Summary: The presence of contaminants in beer has implications for human health and can originate from various sources, such as raw materials, production processes, and factory environment. This study evaluates the presence of contaminants in different beer types and discusses the identified gaps in current risk reduction or elimination strategies.
Article
Food Science & Technology
Eunike Bahlinger, Samart Dorn-In, Philipp-Michael Beindorf, Sirkka Mang, Florian Kaltner, Christoph Gottschalk, Manfred Gareis, Karin Schwaiger
Summary: Two specific multiplex qPCRs were developed to evaluate the microbiological quality of raw materials used in meat products, showing similar results to culturing methods. These methods could effectively differentiate between fresh meat and spoiled meat in the products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Fan Zhao, Zhenqian Wei, Guanghong Zhou, Karsten Kristiansen, Chong Wang
Summary: Storage temperature is a critical factor affecting microbial spoilage of fresh meat. Chilling and superchilling are popular storage techniques. The study found that different storage temperatures result in variations in microbial composition and functional potential.
Article
Food Science & Technology
Dimitra Dourou, Agapi I. Doulgeraki, Stamatia Vitsou-Anastasiou, Anthoula A. Argyri, Nikos G. Chorianopoulos, George-John E. Nychas, Chrysoula C. Tassou
Summary: This study investigated the occurrence, growth patterns, and genotypic diversity of Photobacterium phosphoreum in chicken breast fillets stored at 4 degrees C. The results revealed that bioluminescent bacteria were rarely present in fresh samples but increased in population during storage. Genetic fingerprinting showed high intra-species variability of P. phosphoreum. These findings highlight the potential role of P. phosphoreum in chicken meat spoilage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Cristian Botta, Irene Franciosa, Valentina Alessandria, Vladimiro Cardenia, Luca Cocolin, Ilario Ferrocino
Summary: This study investigated the spoilage dynamics and microbial composition of two beef burger batches from different beef origins. The research found that there was no difference in microbiological counts between the batches, but the characteristics after the use-by date could be distinguished by analyzing volatile organic compounds. Metataxonomic analysis showed that the initial fungal and bacterial communities were the same for both batches, but were quickly replaced by batch-specific species. Additionally, different temporal succession patterns of psychotropic lactic acid bacteria were observed between the batches.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Huanhuan Li, Sijia Qu, Ping Ma, Jin Zhang, Ke Zhao, Lihong Chen, Qicheng Huang, Gaohang Zou, Honggang Tang
Summary: The study examined the effects of chitosan coating combined with thermal treatment on various aspects of braised duck leg meat. The results showed that the preserved treatments improved tenderness and reduced oxidation. The combination treatment had the greatest impact, showing significant synergistic effects. This study highlights the potential of chitosan coating and thermal treatment as effective preservation methods for braised duck meat.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
K. Miller, C. L. Reichert, M. Schmid
Summary: This review provides an overview of different indication systems for detecting biogenic amine formation during spoilage of meat and meat products. It points out the potential for these indication systems to be used as spoilage indicators, but emphasizes the need for further research to overcome commercial application limitations.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Physical
Joanna Kurczewska, Magdalena Ratajczak, Marzena Gajecka
Summary: This study focused on the preparation and characterization of pectin and alginate films filled with halloysite loaded with salicylic acid. Different morphologies of halloysite were used for adsorption of the antimicrobial agent, showing comparable adsorption properties. The release profiles varied depending on the type of biopolymer and release medium, with alginate films demonstrating better controlled and prolonged release in ethanol mimicking food with lipophilic properties. Moreover, alginate films showed greater antimicrobial activity against food spoilage bacteria compared to pectin films.
APPLIED CLAY SCIENCE
(2021)
Article
Multidisciplinary Sciences
Ruggero La Rosa, Elio Rossi, Adam M. Feist, Helle Krogh Johansen, Soren Molin
Summary: Long-term infection with Pseudomonas aeruginosa in cystic fibrosis patients often leads to a reduction in bacterial growth rate. However, adaptive laboratory evolution can revert slow growth phenotype back to a high growth rate, increasing antibiotic susceptibility. This is achieved through evolutionary trajectories and mechanisms involving transcriptional and mutational changes, suggesting potential involvement in pathogen adaptation and chronic infections in antibiotic-treated patients with cystic fibrosis.
NATURE COMMUNICATIONS
(2021)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)