Article
Environmental Sciences
Isra Toptanci
Summary: The presence of Bisphenol A (BPA), Bisphenol A Diglycidyl Ether (BADGE), and their derivatives in seventy-nine samples of food products available in Turkish stores was determined using UPLC-MS/MS. BPA was the most detected migrant with 56.97%, followed by BADGE derivatives. Fish products had the highest level of BPA with 0.102 mg/kg, although only three fish samples exceeded the SML for BPA. BADGE derivatives, BADGE·2H(2)O and CdB, were present in 57 and 52 samples, with concentrations ranging between 0-0.354 and 0-1.056 mg/kg, respectively.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Food Science & Technology
Sung Eun Choi, Jeff Garza
Summary: The study found that miracle fruit can effectively increase liking for yogurt, goat cheese, and apple, but produces less desirable effects on lemonade and pickles.
Article
Agriculture, Dairy & Animal Science
Sandy Sgorlon, Misa Sandri, Bruno Stefanon, Danilo Licastro
Summary: The aim of this study was to investigate the elemental contents in commercial pet foods for adult dogs at maintenance. The results showed significant differences in elemental composition between dry extruded diets (DED) and moist canned diets (MCD), with higher contents of Ca, P, K, and Na in MCD and higher contents of Cu and Zn in DED. Non essential elements such as Cd, Cr, Li, and Pb were also found to be more frequently present in MCD compared to DED. These findings highlight the importance of routine analysis to ensure that pet foods meet the recommended daily allowances and contribute to the health of companion animals.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Rong Zhu, Xiaoqing Liu, Xiaofen Li, Kaifang Zeng, Lanhua Yi
Summary: This study innovatively used vegetable waste to produce bacteriocin, which significantly improved the preservation of vegetables, with tomato providing the best nutrition supply. The bacteriocin showed strong antibacterial activity against soft rot pathogens, reducing the rotten rate of various vegetables during storage.
Article
Acoustics
Akshay Rajendrabhai Bariya, Nikheel Bhojraj Rathod, Ajay Sureshbhai Patel, Jitendra Kumar Bhogilal Nayak, Rahul Chudaman Ranveer, Abeer Hashem, Elsayed Fathi Abd Allah, Fatih Ozogul, Anet Rezek Jambrak, Joao Miguel Rocha
Summary: Ultrasound technology is a non-thermal technique that can preserve highly perishable foods and have positive effects on the economy and environment. Livestock-derived food products, known for their nutritional value, are vulnerable to oxidative and microbial spoilage. Ultrasound has antimicrobial properties and can extend the shelf life of food products.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Wei Yu, Jinqi Guo, Yuanyuan Liu, Xiaoge Xue, Xiangru Wang, Lili Wei, Lei Mao, Zhihao Zhang, Yiming Zhuo, Shuixin Li, Jiage Ma, Dong Xu
Summary: In this study, composite electrospun zein/polyethylene oxide (PEO) films were fabricated for the first time by incorporating nisin at different levels using blending electrospinning. The addition of nisin in zein/PEO fibers resulted in smaller fiber diameter, enhanced antibacterial activity, and improved mechanical strength, making it a promising active packaging material for food preservation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Chengjun Shan, Han Wu, Yongsheng Zhu, Jianzhong Zhou, Wenjing Yan, Zhang Jianhao, Xiaoli Liu
Summary: This study evaluated the antibacterial effect of a novel bacteriocin, Lactocin C-M2, produced by Lactobacillus panis C-M2, combined with dielectric barrier discharged cold plasma (DBD-CP), on aquatic foods. The results showed that Lactocin C-M2 had a strong inhibitory effect on bacteria, while the inhibitory effect on yeasts and mold was weaker. The combined use of Lactocin C-M2 and DBD-CP effectively inhibited microbial growth and preserved the freshness of the food.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Food Science & Technology
Pradeep Puligundla, Seokwon Lim
Summary: This paper summarizes the advancements in utilizing biocontrol agents for controlling Escherichia coli O157:H7 in foods. Biocontrol agents, such as bacteriophages, probiotics, antagonistic bacteria, and plant-derived natural compounds, have been found to be effective, selective, relatively safe, and environmentally friendly alternatives for preventing O157:H7 infections.
Article
Food Science & Technology
Weerapong Woraprayote, Thitiphorn Janyaphisan, Saowalak Adunphatcharaphon, Nipon Sonhom, Kittiya Showpanish, Kittaporn Rumjuankiat, Wonnop Visessanguan, Christopher T. Elliott, Awanwee Petchkongkaew
Summary: Fermentation is widely used in Southeast Asia as an ancient preservation process. Thai fermented food products contain lactic acid bacteria (LAB) that produce bacteriocins. This article reviews the diversity and sources of bacteriocinogenic LAB from Thai fermented food, and discusses the potential application of bacteriocins as starter cultures or preservatives.
Article
Chemistry, Applied
Faezeh Vali Mohammadi, Peyman Qajarbeygi, Nabi Shariatifar, Razzagh Mahmoudi, Majid Arabameri
Summary: This study assessed the levels of polychlorinated biphenyls (PCBs) in canned foods and their potential health risks. The results showed that the PCBs levels in canned foods did not pose potential health risks to Iranian consumers.
Article
Food Science & Technology
Yan-Mei Zhang, Lin-Yu Yang, Jian-Ping Ying, Chao-Min Fu, Gang Wu, Xiao-Ran Li, Qi-Lin Zhang
Summary: Milk is prone to microbial contamination and spoilage, but lactic acid bacteria (LAB) bacteriocins have shown great potential in preserving food due to their antibacterial effects. This study purified and characterized a novel bacteriocin RSQ01 from Lactococcus lactis, which exhibited a broad-spectrum antimicrobial activity against both gram-positive and gram-negative bacteria. RSQ01 also maintained the nutritional composition, antioxidant parameters, and sensory properties of milk, and caused abundance changes in metabolomes, which contributed to the milk quality. Overall, this study highlights the potential of RSQ01 in milk preservation.
Article
Chemistry, Applied
Mansoureh Behzadi
Summary: This research introduces a nanocomposite coating made of PTy and GO@CuNPs, which is applied to the surface of a steel wire through electropolymerization. The coating is evaluated as a polar coating for solid-phase microextraction of bisphenol A and its analogs in canned drinks and foods, canned pet foods, and empty cans prior to gas chromatography-mass spectrometry. By optimizing the electrochemical parameters and microextraction implementation, the nanocomposite coating achieves a limit of detection ranging from 4.0 to 8.0 ng L-1 and relative standard deviations below 7.4% and 11.2% for single fiber and three fibers, respectively. The method also demonstrates high recoveries (>93%) for real samples.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Sneh punia Bangar, Vandana P. Chaudhary, Tejinder P. Singh, Fatih Ozogul
Summary: The increasing demand for natural products has led to the search for green and potent substitutes to prolong the shelf life of food products. Lactic acid bacteria have the potential to produce antimicrobial molecules that can both inhibit pathogens and serve as potential antibiotics. They are also effective in natural preservation methods in the food industry.
Article
Food Science & Technology
Irene Martin, Joana Barbosa, Sofia I. A. Pereira, Alicia Rodriguez, Juan J. Cordoba, Paula Teixeira
Summary: The antimicrobial activity of lactic acid bacteria (LAB) isolated from traditional ripened foods against foodborne pathogens was evaluated, and the bacteriocins produced by the selected LAB were characterized. One isolate, Lactilactobacillus sakei 205, showed a broad bacteriocin activity spectrum and exhibited stable properties under various conditions. The bacteriocin produced by Lb. sakei 205 could inhibit the growth of foodborne pathogens, making it a potential biopreservative in traditional ripened foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Christian Anumudu, Abarasi Hart, Taghi Miri, Helen Onyeaka
Summary: Conventional thermal and chemical treatments in food preservation are being questioned by consumers who seek minimally processed and chemically-free foods. Antimicrobial peptides (AMPs) like bacteriocins and nisin offer a natural and effective alternative to prevent microbial growth in foods, especially spore-forming bacteria. When combined with other non-thermal treatments, such as high pressure or supercritical carbon dioxide, AMPs exhibit a synergistic effect in inactivating microbial spores, highlighting their potential for food safety and shelf-life extension.
Article
Virology
Maria del Pilar Martinez Viedma, Stephen Panossian, Kennedy Gifford, Kimberly Garcia, Isis Figueroa, Leda Parham, Laise de Moraes, Lillian Nunes Gomes, Tamara Garcia-Salum, Cecilia Perret, Daniela Weiskopf, Gene S. Tan, Antonio Augusto Silva, Viviane Boaventura, Guillermo M. Ruiz-Palacios, Alessandro Sette, Aruna Dharshan De Silva, Rafael A. Medina, Ivette Lorenzana, Kevan M. Akrami, Ricardo Khouri, Daniel Olson, Brett E. Pickett
Summary: Zika virus is a mosquito-borne Flavivirus that may lead to neurological sequelae and induce cross-reactive antibodies. Differential diagnosis of Zika virus infection is challenging, but peptide-based ELISA shows high efficiency and correlation with other tests, making it suitable for antibody detection in diverse regions.
Article
Chemistry, Multidisciplinary
Josisleine Recalde Allaion, Karina Ghougassian Barrionuevo, Maria Jose Grande Burgos, Antonio Galvez, Bernadette Dora Gombossy de Melo Franco
Summary: This study evaluated the tolerance of Staphylococcus aureus isolated from Minas artisanal cheeses to various biocides, as well as their resistance genes and enterotoxin production. The results showed that a significant percentage of isolates were resistant to at least one biocide and carried antibiotic resistance genes and enterotoxin genes. This highlights the importance of proper hygiene monitoring programs to ensure the safety of these products.
APPLIED SCIENCES-BASEL
(2022)
Article
Multidisciplinary Sciences
Natalia Andujar-Tenorio, Isabel Prieto, Antonio Cobo, Ana M. Martinez-Rodriguez, Marina Hidalgo, Ana Belen Segarra, Manuel Ramirez, Antonio Galvez, Magdalena Martinez-Canamero
Summary: This study investigated the effects of butter and virgin olive oil on the intestinal microbiota of mice using next generation sequencing. Significant differences were found in the microbial percentages between the two diets, which correlated with hormonal, physiological, and metabolic parameters in the host. The findings suggest that butter consumption may have long-term impacts on the host's physiological and biochemical responses.
Article
Microbiology
Hikmate Abriouel, Julia Manetsberger, Natacha Caballero Gomez, Nabil Benomar
Summary: Lactiplantibacillus pentosus CF2-10N, isolated from naturally fermented Alorena green table olives, exhibits high probiotic potential. Genome analysis reveals its safety, functionality, ecological flexibility, and adaptability to various environmental niches. The strain possesses attractive features necessary for its application as a starter culture and probiotic.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Javier Rodriguez Lopez, Maria Jose Grande Burgos, Ruben Perez Pulido, Belen Iglesias Valenzuela, Antonio Galvez, Rosario Lucas
Summary: High-hydrostatic pressure (HP) treatments have significant effects on the microbiota of coriander and parsley dressing, reducing viable cell counts and altering the microbial composition.
Article
Biotechnology & Applied Microbiology
Esther Alonso Garcia, Nabil Benomar, Leyre Lavilla Lerma, Juan Jose de la Fuente Ordonez, Charles W. Knapp, Hikmate Abriouel
Summary: A study found that pre-adapting Lactiplantibacillus pentosus strains to vegetable-based edible oils significantly changed their susceptibility to antibiotics and induced gene expressions in some stress responses. This may provide a new approach for manufacturing probiotic products with improved stability, functionality, and robustness.
Article
Polymer Science
Belen Soriano Cuadrado, Antonio Penas Sanjuan, Javier Rodriguez Lopez, Irene Delgado Blanca, Maria Jose Grande, Rosario Lucas, Antonio Galvez, Ruben Perez Pulido
Summary: The aim of this research was to compare the properties of plastic materials before and after high hydrostatic pressure (HHP) treatment and their additivation with antimicrobials. Results showed that HHP treatment slightly affected the material properties, while additivation caused changes in color and oxygen permeability. Activated polyethylene and polypropylene had migration values above the legal limit. HHP treatment did not greatly affect the mechanical properties of the additivated materials.
Article
Microbiology
Maria Ines Torres Caycedo, Javier Rodriguez Lopez, Ruben Perez Pulido, Rosario Lucas, Antonio Galvez, Maria Jose Grande Burgos
Summary: A draft genome analysis of an antibiotic-resistant Escherichia coli strain ANGUJ1, isolated from calf intestine in Boyaca, Colombia, is reported. The genome contains genes associated with antibiotic resistance and multicompound resistance efflux pumps. In silico prediction analysis suggests resistance to six classes of antibiotics as well as aldehyde and peroxide.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Biochemistry & Molecular Biology
Maria Collado Olid, Marina Hidalgo, Isabel Prieto, Antonio Cobo, Ana M. M. Martinez-Rodriguez, Ana Belen Segarra, Manuel Ramirez-Sanchez, Antonio Galvez, Magdalena Martinez-Canamero
Summary: Extra virgin olive oil (EVOO) has been shown to have a better health outcome compared to other saturated fats in the Western diet, and this is due to its modulation of gut microbiota. EVOO contains unsaturated fatty acids and polyphenols, which are lost during the refining process to produce refined olive oil (ROO). Studying the effects of EVOO and ROO on the intestinal microbiota of mice can help determine the specific benefits of EVOO. The study found that changes in the intestinal microbiota after six weeks of diet correlated with physiological changes, including blood pressure, and these correlations can be attributed to the type of fat in the diet or the antimicrobial role of EVOO polyphenols.
Article
Food Science & Technology
Diego Perez Alcala, Maria Jose Grande Burgos, Javier Rodriguez Lopez, Rosario Lucas, Antonio Galvez, Ruben Perez Pulido
Summary: High hydrostatic pressure (HP) is a promising method to improve the microbiological quality of sous-vide foods. High-throughput sequencing (HTS) provides advanced approaches to determine food's microbial community composition and structure. The impact of different HP treatments on the microbial load and bacterial diversity of sous-vide Atlantic cod was studied, and optimal HP conditions were identified.
Article
Multidisciplinary Sciences
Javier Rodriguez Lopez, Maria Jose GrandeBurgos, Francesca De Filippis, Ruben Perez Pulido, Danilo Ercolini, Antonio Galvez, Rosario Lucas
Summary: Fresh fruits, including blueberries, can transmit foodborne pathogens. This study examined the surface microbiota of blueberries from different batches, and found significant variations in the microbiota composition among the batches. Additionally, the use of bacteriocin treatment affected the microbiota composition.
Review
Microbiology
Julia Manetsberger, Natacha Caballero Gomez, Carlos Soria-Rodriguez, Nabil Benomar, Hikmate Abriouel
Summary: P. simplex is a bacterium with plant-growth-promoting and biocontrol properties, showing great potential in agricultural and environmental applications.
Article
Public, Environmental & Occupational Health
Hikmate Abriouel, Julia Manetsberger, Leyre Lavilla Lerma, Maria Dolores Pestana Blanco, Rafael Martinez Nogueras, Natacha Caballero Gomez, Nabil Benomar
Summary: This study evaluated the microbial burden on clinical surfaces and tested the efficacy of a novel HLE disinfectant solution. The results showed that the HLE disinfectant solution effectively controlled the spread of pathogens on touched surfaces and achieved complete eradication of certain pathogens.
INFECTION DISEASE & HEALTH
(2023)
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.
