Article
Food Science & Technology
Anran Dong, Alesana Malo, Mabel Leong, Van T. T. Ho, Mark S. Turner
Summary: Listeria monocytogenes is a potentially deadly pathogen that can be controlled using a fermentate produced by nisin-producing Lactococcus lactis strain. A transposon screen was used to isolate a nisin-negative mutant which demonstrated a complete loss of anti-L. monocytogenes activity, showing the importance of nisin production in controlling this pathogen.
Article
Food Science & Technology
A. Morgan, D. Darby, T. Bruce, A. Romero, K. Cooksey
Summary: Training alone is not sufficient to stop the spread of L. monocytogenes. Antimicrobial packaging using nisin is an effective approach, but there is a gap between research laboratories and packaging companies. The developed coatings show antimicrobial activity against L. monocytogenes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mengjie Wu, Qingli Dong, Hui Yan, Yiyang Song, Yangtai Liu, Takashi Hirata, Zhuosi Li
Summary: This study evaluated the combined effect of Nisin and sesamol on the growth of Listeria monocytogenes in yellowfin tuna fillet. The results showed that the combined use of NS and SE significantly reduced the growth potential of L. monocytogenes and did not significantly change the texture and color characteristics of tuna fillets.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mengjie Wu, Qingli Dong, Xia Song, Li Xu, Xuejuan Xia, Muhammad Zohaib Aslam, Yue Ma, Xiaojie Qin, Xiang Wang, Yangtai Liu, Biyao Xu, Hong Liu, Hua Cai, Takashi Hirata, Zhuosi Li
Summary: Nisin has been used as a food preservative against Listeria monocytogenes, but its effectiveness is limited. Combining it with sesamol improves its antibacterial activity. In this study, the combination of nisin and sesamol showed higher inhibition of L. monocytogenes than either compound alone, and caused more significant changes and damage to cell structure and morphology. This suggests that combining nisin and sesamol may be a promising alternative for controlling L. monocytogenes contamination in food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Danielle Nader Furtado, Bernadette Dora Gombossy de Melo Franco, Svetoslav Dimitrov Todorov
Summary: Differentiated Lactococcus lactis bacteriocin producers' strains using repPCR technique. The stability of bacteriocin was found to be influenced by applied chemicals, pH, and temperature. The addition of bacteriocin completely inhibited the growth of Listeria monocytogenes ScottA, Lactobacillus sakei ATCC 15521, or Enterococcus faecium ATCC 19434 in the study.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Luis A. Ibarra-Sanchez, Wentao Kong, Ting Lu, Michael J. Miller
Summary: This study utilized synthetic biology strategies to create a series of nisin A derivatives by substituting residues with positively charged amino acids, aiming to enhance control of L. monocytogenes in QF. The results showed that while nisin derivatives exhibited reduced antilisterial activity compared to nisin A, they were more stable under QF-like conditions, suggesting the potential for stabilized and enhanced control of L. monocytogenes in QF.
Article
Fisheries
Fatemeh Mohajer, Saeid Khanzadi, Kobra Keykhosravy, Seyyed Mohammad Ali Noori, Mohammad Azizzadeh, Mohammad Hashemi
Summary: The study showed that the edible gelatin nanogel coating containing thymol and nisin had a significant inhibitory effect on bacterial growth in fish fillets, with reductions in total viable count, lactic acid bacteria count, among others. Additionally, the separate use of thymol and nisin also led to significant inhibition of bacterial growth compared to the control.
AQUACULTURE RESEARCH
(2021)
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, Physical
Mayssane Hage, Nour-Eddine Chihib, Marwan Abdallah, Simon Khelissa, Beatrice Crocco, Hikmat Akoum, Fouad Bentiss, Charafeddine Jama
Summary: The study found that functionalizing stainless steel surfaces with nisin, particularly when linked by its amino group, showed efficient antibacterial activity. Immobilizing nisin onto surfaces resulted in a significant reduction in bacterial count, with a tight relation observed between surface topography, nisin conformation, and antibacterial activity.
SURFACES AND INTERFACES
(2021)
Article
Microbiology
Satoshi Kukuminato, Kento Koyama, Shigenobu Koseki
Summary: Novel melanoidins with high antibacterial activity were produced by the Maillard reaction using various combinations of reducing sugars and amino acids. These melanoidins showed effective growth inhibition against various bacteria, including Listeria monocytogenes, Bacillus cereus, and Salmonella enterica Typhimurium.
MICROBIOLOGY SPECTRUM
(2021)
Article
Food Science & Technology
Fangting Bai, Du Guo, Yueyi Wang, Shanbo Zhang, Jiahui Li, Kangkang Zhi, Chao Shi, Xiaodong Xia
Summary: This study investigated the combined bactericidal effect of nisin and thymoquinone on Listeria monocytogenes in Tryptone Soy Broth and sterilized milk. The combination led to a greater reduction in bacterial number and appeared to cause early injury to the bacteria. Nisin and thymoquinone acted on the bacteria in different growth phases and demonstrated a reversible hydrogen-bonding interaction.
Article
Food Science & Technology
Jae-Hyun Yoon, Do-Young Jeong, Su-Bin Lee, Songyi Choi, Myeong-In Jeong, Sun-Young Lee, Se-Ri Kim
Summary: The study showed that dipping king oyster mushrooms in 3% malic acid, combined with 40 kHz ultrasound and 0.1% nisin, effectively reduced Listeria monocytogenes. Further reduction was observed when all three treatments were combined, leading to significant collapse in bacterial cells.
LWT-FOOD SCIENCE AND TECHNOLOGY
(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
Biotechnology & Applied Microbiology
Ezequiel Hernandez-Mendoza, Etna Aida Pena-Ramos, Vijay K. Juneja, Martin Valenzuela-Melendres, Maria Susana Scheuren-Acevedo, Marangeli Osoria
Summary: Mild cooking thermal treatments can be detrimental to ground meat dishes like meatballs in chipotle sauce, especially when salt levels are reduced. Listeria monocytogenes, a thermoresistant pathogen, is a concern in ready-to-eat foods. However, nisin, due to its thermal stability, can be a beneficial alternative for effectively inactivating L. monocytogenes and ensuring meat safety.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Microbiology
Francis Muchaamba, Joseph Wambui, Roger Stephan, Taurai Tasara
Summary: Csps play an important role in L. monocytogenes resistance to nisin stress, with a hierarchy of importance in csp gene contributions: cspD > cspB > cspA. Elimination of either cspA or cspB can improve L. monocytogenes' tolerance to nisin stress. Furthermore, Csp deficiency alters the expression of multiple genes, increasing sensitivity to cell-envelope-targeting stressors.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Maasoumeh Marhamati, Asma Afshari, Behzad Kiani, Behrooz Jannat, Mohammad Hashemi
Summary: This study investigated the pollution levels of nitrate and nitrite in drinking water and fruit juices in Iran, revealing that juices are generally safe while most bottled drinking water samples have nitrate and nitrite values below the standards. The nitrate content exceeded labeled amounts in 96% of samples, and nitrite was not labeled in 80% of them. The presence of nitrate and nitrite was mainly attributed to the use of nitrogen fertilizers and the lack of wastewater treatment systems.
CURRENT PHARMACEUTICAL BIOTECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Afsaneh Salari, Mohammad Hashemi, Asma Afshari
Summary: Kefir is a fermented milk product made using kefir grains as a starter culture. Kefir grains are a heterogeneous mixture of microorganisms embedded in a polysaccharide matrix called kefiran. Kefiran, which is a microbial exopolysaccharide, has prebiotic properties and can help balance the gut microbiota.
CURRENT PHARMACEUTICAL BIOTECHNOLOGY
(2022)
Review
Engineering, Environmental
Behnam Bahramian, Asma Afshari, Behzad Kiani, Mahmood Alizadeh Sani, Mohammad Hashemi
Summary: The study evaluated the prevalence of foodborne parasites in raw vegetables in Iran, finding different infection rates for various parasites. Ilam province in Iran was identified as a high-risk area for foodborne parasites in raw vegetables. To prevent human parasitic contamination, governments need to implement stricter measures.
JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE AND ENGINEERING
(2021)
Review
Biochemistry & Molecular Biology
Sayyed Mohammad Ali Noori, Mohammad Hashemi, Sajjad Ghasemi
Summary: Saffron is an expensive spice known for its various mineral and heavy metal components, which vary in concentration based on geographical conditions such as soil properties and climate. Research has identified 64 chemical elements in saffron, divided into macro-elements, trace elements, and heavy metals.
CURRENT PHARMACEUTICAL BIOTECHNOLOGY
(2022)
Review
Chemistry, Applied
Zahra Moshrefi Zenoozi, Batool Soltaninezhad, Mohammad Hashemi, Seyyed Mohammad Ali Noori
Summary: With the increase in population and human demand for crops, chemical insecticides have been widely used to control pests. However, due to their negative impact on the environment and health, researchers have explored natural alternatives such as insecticides derived from essential oils and plant extracts. Compounds found in these extracts, such as 1-8 cineole, thymol, eugenol, limonene, carvacrol, and terpenes, have shown effective biological activity against a wide range of insects. Aromatic plants, which contain high concentrations of biologically active substances, have been found to have a significant impact on food pests. The secretion of aldehydes by plants has also shown potential for insect control, although further research is needed. Overall, natural and safe insecticides can be produced by extracting bioactive materials from plants.
JOURNAL OF ESSENTIAL OIL RESEARCH
(2022)
Review
Pharmacology & Pharmacy
Sayed Mahdi Hossaeini Marashi, Mohammad Hashemi, Enayat Berizi, Mojtaba Raeisi, Seyyed Mohammad Ali Noori
Summary: This study reviews the antioxidant and antimicrobial effects of whey protein films and their applications in food products. The results indicate that nanotechnology can effectively enhance the antimicrobial and antioxidant properties of whey protein films, and various bioactive agents can be embedded in them.
JUNDISHAPUR JOURNAL OF NATURAL PHARMACEUTICAL PRODUCTS
(2022)
Article
Microbiology
Saeed Samadizadeh, Mehdi Sheikh Arabi, Mohammad Yasaghi, Vahid Salimi, Alijan Tabarraei, Abdolvahab Moradi, Alireza Tahamtan
Summary: The study shows that curcumin-loaded niosomes have anti-inflammatory effects against RSV-induced respiratory diseases by reducing immune cell infiltration and inflammatory cytokine production, alleviating lung pathology following RSV infection.
JOURNAL OF MEDICAL MICROBIOLOGY
(2022)
Article
Pharmacology & Pharmacy
Majid Aminzare, Mohammad Hashemi, Asma Afshari, Seyyed Mohammad Ali Noori, Mohammadreza Rezaeigolestani
Summary: This study investigated the effects of four dietary fibers on the shelf life of emulsion-type cooked sausages, and results showed that all fibers improved the shelf life. Taste, odor, and overall acceptability were not significantly affected by the fibers, but texture was improved in the dietary fiber incorporated products, especially in the orange fiber sample.
JUNDISHAPUR JOURNAL OF NATURAL PHARMACEUTICAL PRODUCTS
(2022)
Article
Pharmacology & Pharmacy
Mohammad Hashemi, Faezeh Sadat Pourmousavi, Fatemeh Mohajer, Seyyed Mohammad Ali Noori
Summary: This study found that nano-gelatin coating embedded with thymol and nisin had a significant effect on the chemical quality indices of fish fillets and extended their shelf life.
JUNDISHAPUR JOURNAL OF NATURAL PHARMACEUTICAL PRODUCTS
(2022)
Article
Genetics & Heredity
Seyed Mostafa Mir, Alireza Tahamtan, Hadi Razavi Nikoo, Mehdi Sheikh Arabi, Abdul Wahab Moradi, Saeed Ardakanian, Alijan Tabarraei
Summary: This study evaluated the values of biochemical parameters on the outcomes of COVID-19 patients in Golestan, Iran. Findings suggest that certain biochemical parameters, particularly LDH, may be useful in the evaluation of COVID-19 outcomes.
Article
Nutrition & Dietetics
Shiva Adibi, Asma Afshari, Abdolreza Norouzy, Mohsen Nematy, Ali Ehsani, Mohammad Hashemi
Summary: This study investigated the contamination rate of blenderised tube feeding (BTF) samples prepared in teaching hospitals in Mashhad, Iran. The results showed that a majority of the samples were contaminated with microbial bacteria, including coliforms, Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens. Additionally, Salmonella spp. and Listeria monocytogenes were detected. Therefore, it is necessary to improve the hygiene conditions during the preparation of BTF in order to prevent re-contamination.
JOURNAL OF HUMAN NUTRITION AND DIETETICS
(2023)
Review
Food Science & Technology
Sajjad Ghasemi, Shima Jaldani, Farideh Sanaei, Asiyeh Ghiafehshirzadi, Ahmadreza Alidoost, Mohammad Hashemi, Sayed Mahdi Hossaeini Marashi, Faramarz Khodaiyan, Seyyed Mohammad Ali Noori
Summary: Food waste is a major challenge in food safety. Edible films and coatings have attracted scientists' attention as they can effectively preserve food and extend its shelf life. Polysaccharides like starch and cellulose derivatives, chitosan, alginate, and pectin have been extensively studied as biopackaging materials. Alginate, in particular, has shown promising properties for making edible films and coatings. Adding essential oils to alginate matrices can improve the antioxidant and antimicrobial properties of the edible packages. Nanotechnology can also enhance the desirable properties of edible films and coatings. This article discusses the antimicrobial and antioxidant properties of alginate coatings and films, as well as their applications in various food products.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2023)
Review
Biochemistry & Molecular Biology
Mohammad Hashemi, Mustafa Salayani, Asma Afshari, Hossein Samadi Kafil, Seyyed Mohammad Ali Noori
Summary: The study aims to determine the overall disease burden caused by viral foodborne diseases. Norovirus was found to be the most predominant virus among them. The incidence rates of norovirus foodborne diseases varied across different regions and countries. It poses a significant burden on public health worldwide. Adding foodborne viruses to the global burden of disease can help improve public health.
CURRENT PHARMACEUTICAL BIOTECHNOLOGY
(2023)
Review
Food Science & Technology
Fateme Asadi Touranlou, Seyyed Mohammad Ali Noori, Afsane Salari, Asma Afshari, Mohammad Hashemi
Summary: Food contamination is a global issue that threatens the quality and safety of animal feed and human food. Biological methods, such as biosorption, have gained attention due to their efficiency, low energy consumption, and minimal environmental damage. This paper reviews the functions of kefir beverage in reducing food contaminants and emphasizes the importance of further research in applying kefir beverages to different types of food contaminants.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
