Article
Biotechnology & Applied Microbiology
Laura Nyhan, Des Field, Colin Hill, Michael Callanan, Maire Begley
Summary: This study investigated the combination of bioengineered nisin derivatives produced by Lactococcus lactis with the aim of discovering combinations with enhanced antimicrobial activity against Listeria. The results showed that certain combinations of nisin derivatives exhibited superior anti-listerial activity compared to individual derivatives or nisin A, with potential applications in food systems.
Article
Microbiology
Brooke Kathryn Bowe, Travis Gwynn Wentz, Brieana Marie Gregg, William Howard Tepp, Kristin Marie Schill, Shashi Sharma, Sabine Pellett
Summary: Botulinum neurotoxins (BoNTs), produced by Clostridium botulinum bacteria, are the causative agent of botulism. Foodborne botulism occurs when contaminated food containing BoNTs is consumed. This study investigated a cocktail of ten C. botulinum strains and found that it resulted in high levels of toxin production.
Review
Food Science & Technology
Muhammad Tanveer Munir, Narjes Mtimet, Laurent Guillier, Francois Meurens, Phillipe Fravalo, Michel Federighi, Pauline Kooh
Summary: This review provides information on Clostridium botulinum and its toxins, and discusses the use of physical treatments to control this biological hazard in food. While thermal inactivation remains the standard for commercial sterilization, recent advancements in non-thermal technologies show promise with some limitations.
Review
Food Science & Technology
Mengjie Wu, Qingli Dong, Yue Ma, Shuo Yang, Muhammad Zohaib Aslam, Yangtai Liu, Zhuosi Li
Summary: Listeria monocytogenes is an important food-borne pathogen that can contaminate food. Traditional methods to inhibit its growth and extend food shelf life often damage food quality. Probiotics, as a biological antimicrobial method, have shown promise in effectively inhibiting the growth of L. monocytogenes. This review summarizes human listeriosis, current contamination situations, and discusses the effects and mechanisms of probiotics in inhibiting L. monocytogenes in foods. The latest applications of probiotics in dairy, meat, and fresh products are also presented and discussed.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Immunology
Alexander M. Rawson, Andrew W. Dempster, Christopher M. Humphreys, Nigel P. Minton
Summary: Clostridium botulinum is a bacteria that is classified based on its ability to produce botulinum neurotoxin (BoNT). BoNT is the main virulence factor and the cause of botulism, a potentially fatal disease characterized by paralysis. The BoNT is used for medical treatments and in the cosmetic industry due to its potency and specificity.
Article
Biochemistry & Molecular Biology
Christian K. Desiderato, Steffen Sachsenmaier, Kirill Ovchinnikov, Jonas Stohr, Susanne Jacksch, Dominique N. Desef, Peter Crauwels, Markus Egert, Dzung B. Diep, Oliver Goldbeck, Christian U. Riedel
Summary: Listeria monocytogenes is a significant concern in the food industry and bacteriocins from LAB are an attractive approach for food preservation and probiotics. This study used genetic sequencing and screening to identify bacterial isolates with antimicrobial activity, identifying heat-stable proteins/peptides as the active compounds in Pediococcus acidilactici and Lactococcus garvieae. The research provides a pipeline for high-throughput screening of potential starter cultures and probiotics producing antimicrobial compounds.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Chemistry, Applied
Debao Wang, Lihui Du, Zhilan Sun, Fang Liu, Dequan Zhang, Daoying Wang
Summary: This paper presents the development of a hydrogel film with antibacterial properties and controlled release characteristics. Carboxymethyl chitosan (CMCS) was grafted onto durancin GL and inulin through a mediated reaction, resulting in a stable chemical cross-linking and excellent adhesion hydrogel. The addition of durancin GL enhanced the antibacterial activity of the hydrogel film, making it a potential fresh-keeping packaging material.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Marijke Poortmans, Kristof Vanoirbeek, Martin B. Dorner, Chris W. Michiels
Summary: Challenge studies with Clostridium botulinum are important for ensuring food safety, but are complicated by a lack of effective counting medium. This study developed selectable nontoxic surrogate strains for C. botulinum to facilitate food challenge studies and provide a safe alternative for research. The strains were successfully equipped with an erythromycin resistance marker and a selective medium was developed to inhibit background microbiota but support growth of the surrogate strains.
Article
Microbiology
Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: Three unique bacteriocinogenic strains were identified from Korean traditional fermented soybean paste, showing strong activity against various bacteria and potential for use as biocontrol agents in the food industry.
Review
Microbiology
Nasim Khorshidian, Elham Khanniri, Mehrdad Mohammadi, Amir M. Mortazavian, Mojtaba Yousefi
Summary: The food industry faces the challenge of producing healthy and safe food products, leading researchers to focus on natural antimicrobial compounds such as bacteriocins due to consumer concerns about chemical preservatives. Pediocins, small unmodified peptides with low molecular weight, exhibit broad spectrum antimicrobial activity against Gram-positive bacteria, especially pathogenic bacteria like Listeria monocytogenes.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Food Science & Technology
Michel R. Popoff, Holger Bruggemann
Summary: Clostridium botulinum and Clostridium tetani are bacteria that produce potent neurotoxins and cause paralysis. The synthesis of neurotoxins is regulated by complex networks involving environmental factors, nutrition, and regulatory pathways.
Article
Food Science & Technology
Ioulia Koukou, Ole Mejlholm, Paw Dalgaard
Summary: A new cardinal parameter growth and growth boundary model for non-proteolytic C. botulinum was developed and validated for fresh and lightly preserved seafood and poultry products. The model showed good accuracy when evaluated with seafood challenge tests and growth curves, as well as with growth rates and time to toxin formation data extracted from scientific literature for various food products.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Ioulia Koukou, Thomai Stergioti, Rasmus la Cour, Elissavet Gkogka, Paw Dalgaard
Summary: This study developed an extensive model that can predict combinations of environmental factors that prevent the growth of C. sporogenes and proteolytic C. botulinum. The model showed less bias and higher accuracy compared to available models, making it acceptable for processed cheeses and good for meat products.
Article
Chemistry, Multidisciplinary
Peter M. Rubinelli, Rohana Liyanage, Jackson Lay, Jennifer C. Acuff
Summary: Human zoonotic infection with Campylobacter and Listeria monocytogenes, leading to gastroenteritis and potentially fatal infection, respectively, are often associated with contaminated food. This study identified a strain of endospore-forming bacterium that demonstrated bactericidal effect on both pathogens. The bactericidal effect was attributed to secretions from the spore former. Further analysis indicated the potential of using this strain as a feed additive for controlling Campylobacter in poultry.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Brittany F. Magdovitz, Sanjay Gummalla, Donna Garren, Harshavardhan Thippareddi, Mark E. Berrang, Kim Love, Mark A. Harrison
Summary: Food processors face challenges in dealing with Listeria monocytogenes in production and processing facilities. This study analyzed environmental monitoring data from the frozen food manufacturing industry to evaluate current practices in mitigating risks and identify trends for improvement. The findings suggest that certain areas and storage locations have a higher probability of Listeria contamination, providing guidance for sanitation measures in processing operations.