Article
Food Science & Technology
Minto Michael, Jennifer C. Acuff, Daniel Vega, Amninder S. Sekhon, Lakshmikantha H. Channaiah, Randall K. Phebus
Summary: This study investigated the survival and thermal tolerance of foodborne pathogens (Salmonella and Escherichia coli O121) in wheat flour and muffin batter during a 360-day storage period. The results showed that the populations of these pathogens decreased over time, and the thermal tolerance of E. coli O157:H7 in wheat flour was affected by storage period.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Yue Wang, Hongshun Yang
Summary: With mounting evidence suggesting enhanced thermal resistance of Salmonella in low water activity conditions, this study evaluated the thermal resistance of three Salmonella strains in wheat flour and explored the mechanisms behind the differences in resistance through NMR-based metabolomics. The results showed a significant decrease in Salmonella cell reduction with decreasing flour water activity, and identified metabolic differences that contribute to the enhanced resistance. Overall, this study adds to the evidence for the effect of low water activity in increasing Salmonella's thermal resistance, and provides insights for future modifications to inhibit Salmonella during cooking or thermal treatments.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Adam R. Quinn, Ruo Fen Liao, Frost M. Steele, Laura K. Jefferies, Bradley J. Taylor
Summary: This study aimed to determine and compare bacterial thermal inactivation rates of two pathogens and a surrogate across different low-moisture food matrices. The results showed that in most cases, Salmonella had higher heat resistance than Listeria, while Enterococcus had significantly higher D-values in each food matrix compared to Listeria and Salmonella.
Article
Chemistry, Multidisciplinary
Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Antonio Delgado
Summary: The research analyzed the effects of NTP treatment on wheat flour and dough properties, finding that NTP could significantly enhance the visco-elastic properties of dough, with sensitivity to treatment time and dependence on environmental air temperature.
APPLIED SCIENCES-BASEL
(2022)
Review
Gastroenterology & Hepatology
Adrianna Aleksandrowicz, Ewa Carolak, Agata Dutkiewicz, Aleksandra Blachut, Wiktoria Waszczuk, Krzysztof Grzymajlo
Summary: Salmonella poses a serious threat worldwide due to its foodborne pathogenicity and antibiotic resistance, enabled by its biofilm-planktonic lifestyle. The complex biofilm structure and molecular factors contribute to antibiotic resistance mechanisms. This review provides an overview of Salmonella biofilm formation and antibiotic resistance, highlighting less-studied molecular factors and upregulated drug-resistance-associated genes. The importance of further research to understand biofilm features and combat antibiotic-resistant biofilms is emphasized.
Article
Food Science & Technology
Leila Manafi, Javad Aliakbarlu, Habib Dastmalchi Saei
Summary: This study evaluated the response of 29 Salmonella isolates to thermal, acidic, and alkaline treatments, as well as their susceptibility to disinfectants. The isolates showed the highest susceptibility to acidic treatment. MDR isolates were more resistant to alkaline treatment than non-MDR ones. Strong biofilm producer isolates were also more resistant to disinfectants than moderate biofilm producers.
FOOD SCIENCE & NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
Siman Liu, Susanne E. Keller, Nathan M. Anderson
Summary: This study evaluated the survival of Salmonella on inert contact surfaces and the transfer of Salmonella from these surfaces to low-moisture foods. The results showed that the survival of Salmonella depended on storage temperature, with longer survival at lower temperatures. Additionally, it was found that Salmonella was more easily removed from stainless steel surfaces compared to polypropylene surfaces.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Food Science & Technology
Jie Xu, Yucen Xie, Narayan C. Paul, M. S. Roopesh, Devendra H. Shah, Juming Tang
Summary: Water sorption isotherms of bacteria reflect the water activity changes and can help understand the thermal resistance of bacteria. Differences in cell structure and growth state contribute to the varying thermal resistance of bacteria in low-moisture foods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Microbiology
Lili Guo, Tianan Xiao, Liqin Wu, Yan Li, Xiaoxiao Duan, Wenhua Liu, Kaidi Liu, Wenjie Jin, Hao Ren, Jian Sun, Yahong Liu, Xiaoping Liao, Yongda Zhao
Summary: This study investigated the serotypes, antimicrobial resistance, and virulence of Salmonella isolates from China. The results showed a significant increase in the number of Salmonella from 2015 to 2020. The most common serotypes were S. Derby, S. Enteritidis, and S. Typhimurium, and the majority of isolates exhibited resistance to multiple antibiotics. Additionally, biofilm formation ability and prevalence of resistance genes and virulence genes were analyzed.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Veterinary Sciences
Wenyan Chen, Ziheng Xu, Changcheng Li, Can Wang, Min Wang, Jingzhen Liang, Ping Wei
Summary: The study investigated the biofilm formation capacity, gene profiles, and antimicrobial resistance trends of Salmonella pullorum strains. The results showed that a significant number of strains had the ability to form biofilms and exhibited multidrug resistance. Additionally, the study identified the optimal conditions for biofilm formation.
FRONTIERS IN VETERINARY SCIENCE
(2023)
Article
Microbiology
Thamizhselvan Surya, Geevaretnam Jeyasekaran, Robinson Jeya Shakila, Mohamad S. Alsalhi, Sandhanasamy Devanesan, Balasubramanian Sivaraman, Ulaganathan Arisekar, Thi Huong Pham
Summary: This study investigates the effects of antibiotics and sanitizers on biofilm forming Salmonella isolated from seafood contact surfaces. The study found that iodophor and sodium hypochlorite can effectively reduce Salmonella biofilm formation. Additionally, the isolates showed a general resistance to quinolone drugs.
MICROBIOLOGICAL RESEARCH
(2023)
Article
Biology
Soraya Mahdavi, Ahmad Arzani, S. A. M. Mirmohammady Maibody, Mahdi Kadivar
Summary: Heat stress during the grain-filling period is the main abiotic stress factor limiting grain yield and quality in wheat. Exposure to heat stress reduces grain weight and starch content, increases protein content, and leads to lower yield. Heat stress also affects various grain-quality related traits such as flour water absorption, sedimentation volume, ash content, and lipid content.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2022)
Article
Nutrition & Dietetics
Adeyemi A. Adeyanju, Oluwaseun P. Bamidele
Summary: Due to the increase in diet-related noncommunicable diseases, there has been a focus on developing functional foods that contain resistant starch and bioactive compounds. This study discusses the nutritional composition, starch digestibility, and antioxidant properties of composite flour made from wheat and unripe pawpaw fruit. The results show that the composite flour has increased fiber and ash content, improved water absorption and swelling capacity, and decreased fat acidity compared to 100% wheat flour. The addition of unripe pawpaw fruit flour also significantly increased the resistant starch and slowly digested starch content in the composite flour. Overall, the composite flour is a good source of resistant starch and bioactive ingredients for functional food products.
Article
Infectious Diseases
Mahmoud A. Elfaky, Abrar K. Thabit, Khalid Eljaaly, Ayat Zawawi, Ahmed S. Abdelkhalek, Ahmad J. Almalki, Tarek S. Ibrahim, Wael A. H. Hegazy
Summary: This study evaluated the inhibitory effects of prazosin on invasion and pathogenesis of Salmonella enterica. The results showed that prazosin downregulated the expression of related genes, reduced biofilm formation, inhibited intracellular replication of Salmonella in macrophages, and provided protection against the infection in mice.
Article
Microbiology
W. Kamal, Rehab Mahmoud, Abeer Enaiet Allah, Ahmed A. Farghali, Abdalla Abdelwahab, Dalal Hussien M. Alkhalifah, Wael N. Hozzein, Manar Bahaa El Din Mohamed, Sahar Abdel Aleem Abdel Aziz
Summary: This study aimed to detect the antibiotic profile of Salmonella isolates and explore alternative solutions such as MOFs. Most isolates showed multi-drug resistance, highlighting the need for new alternatives. Additionally, the environment was found to be a potential source of infection.
Article
Biotechnology & Applied Microbiology
J. Xu, D. H. Shah, J. Song, J. Tang
JOURNAL OF APPLIED MICROBIOLOGY
(2020)
Article
Food Science & Technology
Jaza Alshammari, Jie Xu, Juming Tang, Shyam Sablani, Mei-Jun Zhu
Article
Chemistry, Applied
Marco E. Perez-Reyes, Xu Jie, Mei-Jun Zhu, Juming Tang, Gustavo Barbosa-Canovas
Summary: This study investigated the thermal resistance of Salmonella Enteritidis and Enterococcus faecium in egg powders under different water activity levels, finding a significant impact of water activity on the effectiveness of thermal treatments for low-moisture foods.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
Article
Microbiology
Raquel Burin, Devendra H. Shah
INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY
(2020)
Article
Agriculture, Dairy & Animal Science
Yewande O. Fasina, Temitayo O. Obanla, Peter R. Ferket, Devendra H. Shah
Summary: The study found that dietary supplementation of SDP and BMD can reduce the concentration of Salmonella in the ceca of broiler chickens, thus mitigating the growth-depressing effects. Results indicated that BMD and SDP had similar growth-promoting effects up to day 14, with only BMD sustaining this effect till day 42.
Article
Microbiology
Raquel Burin, Devendra H. Shah
Summary: Salmonella ingeniously scavenges energy from tyramine and d-glucuronic acid in the host, using specific enzymes to oxidize and hydrolyze these substrates to promote growth. Drugs like phenelzine and amoxapine can inhibit Salmonella growth by targeting these key enzymes.
Article
Agriculture, Dairy & Animal Science
Zhi Qu, Juming Tang, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, Devendra H. Shah
Summary: It is important to thoroughly cook chicken livers to avoid bacterial contamination while maintaining the desired texture and color. Frozen storage affects the texture of chicken livers and may result in losses during cooking.
Article
Veterinary Sciences
Ashutosh Verma, Kimberly Carney, Marina Taylor, Kaitlyn Amsler, Joey Morgan, Karen Gruszynski, Erdal Erol, Craig Carter, Stephan Locke, Ashton Callipare, Devendra H. Shah
Summary: This study found that shelter dogs in the Cumberland Gap Region not only carry zoonotic bacterial pathogens, but also shed multidrug resistant enteric bacteria in their feces, which may pose public health risks. The majority of the Cef(R) isolates were E. coli, with many displaying resistance to multiple antibiotics and multidrug resistance.
BMC VETERINARY RESEARCH
(2021)
Article
Food Science & Technology
Jie Xu, Yucen Xie, Narayan C. Paul, M. S. Roopesh, Devendra H. Shah, Juming Tang
Summary: Water sorption isotherms of bacteria reflect the water activity changes and can help understand the thermal resistance of bacteria. Differences in cell structure and growth state contribute to the varying thermal resistance of bacteria in low-moisture foods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Microbiology
Michelle A. Waltenburg, Alicia Shugart, John Dustin Loy, Deepanker Tewari, Shuping Zhang, Stephen D. Cole, Cro Veterinary Diagnostic Laboratory Investigation Group, Maroya Spalding Walters, Megin Nichols
Summary: Carbapenems are important drugs used to treat severe multidrug-resistant Gram-negative bacterial infections. The emergence of carbapenem-resistant organisms (CROs) poses a major public health threat. Recent reports have shown that CROs are also becoming a problem in companion animals and veterinary settings. However, the standard practices of U.S. veterinary diagnostic laboratories in detecting CROs are unknown.
JOURNAL OF CLINICAL MICROBIOLOGY
(2022)
Article
Pathology
David S. Rotstein, Sarah Peloquin, Kathleen Proia, Ellen Hart, Jeongha Lee, Kristin K. Vyhnal, Emi Sasaki, Gayathriy Balamayooran, Javier Asin, Teresa Southard, Laura Rothfeldt, Heather Venkat, Peter Mundschenk, Darby McDermott, Beate Crossley, Pamela Ferro, Gabriel Gomez, Eileen H. Henderson, Paul Narayan, Daniel B. Paulsen, Steven Rekant, Megan E. Schroeder, Rachel M. Tell, Mia Kim Torchetti, Francisco A. Uzal, Ann Carpenter, Ria Ghai
Summary: Documented natural infections of SARS-CoV-2 in animals are uncommon, and infected animals usually experience mild and self-limiting symptoms. Based on coordinated necropsies, 3 cats and a tiger were confirmed to be infected with SARS-CoV-2, while a dog had suspected exposure but tested negative. However, the cause of death in these cases was not attributed to SARS-CoV-2 infection.
VETERINARY PATHOLOGY
(2022)
Article
Pathology
Gayathriy Balamayooran, Clark Cooper, Narayan C. Paul, Pamela J. Ferro, Laura Rice, Gabriel Gomez, Josue Diaz-Delgado
Summary: Increased acute mortality was observed in farmed American alligators in Louisiana. Postmortem investigations revealed pneumonia, coelomitis, intravascular short Gram-negative bacilli infection, and common myocarditis. Yokenella regensburgei was identified as a potential cause of septicemia and acute death in alligators.
VETERINARY PATHOLOGY
(2022)
Article
Microbiology
Jean Guard, Adam R. Rivers, Justin N. Vaughn, Michael J. Rothrock, Adelumola Oladeinde, Devendra H. Shah
Summary: Research has found that the adenine and thymine homopolymer strings in Salmonella show variability and may be associated with serovars, with the motif also being linked to plasmid content.
Article
Biochemistry & Molecular Biology
Adedeji Adetunji, Theresa Casey, Jackeline Franco, Devendra Shah, Yewande Fasina
Summary: Proteomic analysis revealed significant changes in the spleen proteome of broiler chickens infected with Salmonella enteritidis, including alterations in cell cycle progression, cytoskeleton, mRNA processing, redox homeostasis, lysosomal activities, energy production, and developmental progression.
Article
Food Science & Technology
Rachel C. Soltys, Carson K. Sakomoto, Hanna N. Oltean, Jean Guard, Bradd J. Haley, Devendra H. Shah
Summary: This study compared the epidemiology of ST198 and ST152 in Washington State, finding that fluoroquinolone-resistant S. Kentucky ST198 causing human infections likely originated from outside of North America, while fluoroquinolone-susceptible S. Kentucky ST198 and ST152 infections may have a domestic origin, potentially from domestic cattle and poultry. The research also identified lineage-specific non-synonymous single nucleotide polymorphisms (SNPs) that distinguish ST198 and ST152, providing targets for further investigations on lineage-specific traits and intervention strategies to improve food safety.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
