Pub Date : 2025-12-20DOI: 10.1016/j.fm.2025.105019
Ana Benito-Castellanos , Beatriz Larreina , María Teresa Calvo de La Banda , Sonia Ojeda , Lucía González-Arenzana , Ana Rosa Gutiérrez
Microbiota linked to vineyards and winemaking has emerged as a key factor in defining terroir, giving rise to the concept of microbial terroir. This idea suggests that microbial communities, especially yeasts, may influence wine typicity over time. However, the extent to which these communities shape wine characteristics tied to a specific region or winery remains debated. This study examined yeast species and strains in 16 spontaneous fermentations (8 in 2022, 8 in 2023) at the same winery, using grapes from four vineyards and two winemaking conditions. A total of 1,036 yeast colonies were identified at species and strain levels. Among them, 222 Saccharomyces cerevisiae colonies were grouped into 37 native strains and three previously used commercial strains. The most abundant non-Saccharomyces yeasts were Metchnikowia pulcherrima (161 isolates, 15 strains) and Lachancea thermotolerans (138 isolates, 21 strains). Less common species included Starmerella bacillaris (34 isolates, 15 strains), Kazachstania servazzi (10 isolates, 1 strain), and Hanseniaspora vineae (20 isolates, 2 strains). Yeast biodiversity varied by vineyard and winemaking conditions. Differences between vintages suggest that annual climate variation significantly affects yeast diversity. No non-Saccharomyces strains were consistently found across fermentations and vintages, indicating the absence of stable terroir-associated strains. Although some Saccharomyces cerevisiae clones recurred, most were specific to a vintage, vineyard, or fermentation type, and thus cannot be considered responsible for a repeatable microbial signature in the wines produced.
{"title":"Wine yeast terroir: Presence and persistence of different oenological yeast clones (Saccharomyces and non-Saccharomyces) in spontaneous fermentations","authors":"Ana Benito-Castellanos , Beatriz Larreina , María Teresa Calvo de La Banda , Sonia Ojeda , Lucía González-Arenzana , Ana Rosa Gutiérrez","doi":"10.1016/j.fm.2025.105019","DOIUrl":"10.1016/j.fm.2025.105019","url":null,"abstract":"<div><div>Microbiota linked to vineyards and winemaking has emerged as a key factor in defining <em>terroir</em>, giving rise to the concept of <em>microbial terroir</em>. This idea suggests that microbial communities, especially yeasts, may influence wine typicity over time. However, the extent to which these communities shape wine characteristics tied to a specific region or winery remains debated. This study examined yeast species and strains in 16 spontaneous fermentations (8 in 2022, 8 in 2023) at the same winery, using grapes from four vineyards and two winemaking conditions. A total of 1,036 yeast colonies were identified at species and strain levels. Among them, 222 <em>Saccharomyces cerevisiae</em> colonies were grouped into 37 native strains and three previously used commercial strains. The most abundant non-<em>Saccharomyces</em> yeasts were <em>Metchnikowia pulcherrima</em> (161 isolates, 15 strains) and <em>Lachancea thermotolerans</em> (138 isolates, 21 strains). Less common species included <em>Starmerella bacillaris</em> (34 isolates, 15 strains), <em>Kazachstania servazzi</em> (10 isolates, 1 strain), and <em>Hanseniaspora vineae</em> (20 isolates, 2 strains). Yeast biodiversity varied by vineyard and winemaking conditions. Differences between vintages suggest that annual climate variation significantly affects yeast diversity. No non-<em>Saccharomyces</em> strains were consistently found across fermentations and vintages, indicating the absence of stable <em>terroir</em>-associated strains. Although some <em>Saccharomyces cerevisiae</em> clones recurred, most were specific to a vintage, vineyard, or fermentation type, and thus cannot be considered responsible for a repeatable microbial signature in the wines produced.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105019"},"PeriodicalIF":4.6,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-19DOI: 10.1016/j.fm.2025.105017
Kangning Zhao , Runhua Ji , Can Li , Xiaoya Wang , Menghua Duan , Shuhao Zeng , Shaochuang Zhang , Tianzhen Ma , Haoran Cui , Yajing Kong , Hui Yang , Ziyi Zhang , Chao Shi
Hydrogen peroxide and silver ions (HPS) is an emerging disinfectant widely used for sanitizing food contact surfaces and equipment. Escherichia coli O157:H7 is a major foodborne pathogen that represents a significant threat to public health. This study systematically evaluated the impact of growth medium (LB broth and beef broth, a food model) and temperature (25 °C and 37 °C) on the HPS-induced formation of the viable but non-culturable (VBNC) state in E. coli O157:H7 biofilms. The results indicated that, upon complete entry into the VBNC state following treatment with the same concentrations of HPS (1:40 and 1:80 dilutions), the biofilms cultured in beef broth formed the fewest VBNC state cells, at 9.26 ± 3.27 % and 13.36 ± 1.73 %, respectively, while those cultured at 37 °C formed the most VBNC state cells, at 22.60 ± 2.39 % and 23.81 ± 1.87 %, respectively. Compared to untreated cells, VBNC state cells exhibited elevated reactive oxygen species (ROS) levels, increased activities of superoxide dismutase (SOD) and catalase (CAT), reduced intracellular ATP concentrations, and depolarized membrane potentials, indicating oxidative stress and diminished metabolic activity. Morphologically, VBNC cells showed shrinkage, rough and unevenly wrinkled surfaces, and reduced cell volumes relative to untreated cells. Resuscitation of VBNC state cells was achieved within 24 h upon incubation in LB broth, LB broth supplemented with 2.0 mg/mL pyruvate, or beef broth. These findings underscore food safety risks from HPS-induced VBNC E. coli O157:H7 in biofilms, offering insights for safe HPS application in the food industry.
{"title":"The effects and physiological phenotypic changes in Escherichia coli O157:H7 induced into VBNC state by hydrogen peroxide silver ion treatment in biofilms","authors":"Kangning Zhao , Runhua Ji , Can Li , Xiaoya Wang , Menghua Duan , Shuhao Zeng , Shaochuang Zhang , Tianzhen Ma , Haoran Cui , Yajing Kong , Hui Yang , Ziyi Zhang , Chao Shi","doi":"10.1016/j.fm.2025.105017","DOIUrl":"10.1016/j.fm.2025.105017","url":null,"abstract":"<div><div>Hydrogen peroxide and silver ions (HPS) is an emerging disinfectant widely used for sanitizing food contact surfaces and equipment. <em>Escherichia coli</em> O157:H7 is a major foodborne pathogen that represents a significant threat to public health. This study systematically evaluated the impact of growth medium (LB broth and beef broth, a food model) and temperature (25 °C and 37 °C) on the HPS-induced formation of the viable but non-culturable (VBNC) state in <em>E. coli</em> O157:H7 biofilms. The results indicated that, upon complete entry into the VBNC state following treatment with the same concentrations of HPS (1:40 and 1:80 dilutions), the biofilms cultured in beef broth formed the fewest VBNC state cells, at 9.26 ± 3.27 % and 13.36 ± 1.73 %, respectively, while those cultured at 37 °C formed the most VBNC state cells, at 22.60 ± 2.39 % and 23.81 ± 1.87 %, respectively. Compared to untreated cells, VBNC state cells exhibited elevated reactive oxygen species (ROS) levels, increased activities of superoxide dismutase (SOD) and catalase (CAT), reduced intracellular ATP concentrations, and depolarized membrane potentials, indicating oxidative stress and diminished metabolic activity. Morphologically, VBNC cells showed shrinkage, rough and unevenly wrinkled surfaces, and reduced cell volumes relative to untreated cells. Resuscitation of VBNC state cells was achieved within 24 h upon incubation in LB broth, LB broth supplemented with 2.0 mg/mL pyruvate, or beef broth. These findings underscore food safety risks from HPS-induced VBNC <em>E. coli</em> O157:H7 in biofilms, offering insights for safe HPS application in the food industry.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105017"},"PeriodicalIF":4.6,"publicationDate":"2025-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-19DOI: 10.1016/j.fm.2025.105018
Kuan Zhang , Xiaoyan Yu , Xinru Yang , Zhiqi Yang , Yan Zhang , Jiayi Liu , Xiangjing Wang , Junwei Zhao , Wensheng Xiang
Gray mold caused by Botrytis cinerea has a severe impact on postharvest green beans, leading to quality degradation and substantial economic losses. The application of plant endophytic microorganisms has proven to be a reliable and safe strategy for controlling fungal diseases. In the present study, an endophytic bacterium, Bacillus velezensis NEAU-HLD-9, was isolated from healthy bean seeds and exhibited strong inhibitory activity against Botrytis cinerea. This strain could form biofilms, enhance the activity of defense enzymes, and boost the content of active secondary metabolites in green beans. The crude lipopeptide extracts from NEAU-HLD-9 remarkably suppressed the mycelial growth and spore germination of B. cinerea. It is worth noting that the crude lipopeptide extracts also effectively controlled gray mold in green beans by reducing both disease incidence and lesion diameter. PCR and LC-MS analyses suggested that the crude lipopeptide extracts comprised two antifungal compounds. Whole genome sequencing revealed that the strain contained 15 gene clusters responsible for secondary metabolite synthesis, including those for antifungal compounds. In summary, both Bacillus velezensis NEAU-HLD-9 and its crude lipopeptide extracts strongly inhibited Botrytis cinerea in vitro and in vivo, suggesting a promising approach for the management of gray mold in green beans.
{"title":"Biocontrol potential and mechanism of a seed-endophytic Bacillus velezensis NEAU-HLD-9 against gray mold in green beans","authors":"Kuan Zhang , Xiaoyan Yu , Xinru Yang , Zhiqi Yang , Yan Zhang , Jiayi Liu , Xiangjing Wang , Junwei Zhao , Wensheng Xiang","doi":"10.1016/j.fm.2025.105018","DOIUrl":"10.1016/j.fm.2025.105018","url":null,"abstract":"<div><div>Gray mold caused by <em>Botrytis cinerea</em> has a severe impact on postharvest green beans, leading to quality degradation and substantial economic losses. The application of plant endophytic microorganisms has proven to be a reliable and safe strategy for controlling fungal diseases. In the present study, an endophytic bacterium, <em>Bacillus velezensis</em> NEAU-HLD-9, was isolated from healthy bean seeds and exhibited strong inhibitory activity against <em>Botrytis cinerea</em>. This strain could form biofilms, enhance the activity of defense enzymes, and boost the content of active secondary metabolites in green beans. The crude lipopeptide extracts from NEAU-HLD-9 remarkably suppressed the mycelial growth and spore germination of <em>B</em>. <em>cinerea</em>. It is worth noting that the crude lipopeptide extracts also effectively controlled gray mold in green beans by reducing both disease incidence and lesion diameter. PCR and LC-MS analyses suggested that the crude lipopeptide extracts comprised two antifungal compounds. Whole genome sequencing revealed that the strain contained 15 gene clusters responsible for secondary metabolite synthesis, including those for antifungal compounds. In summary, both <em>Bacillus velezensis</em> NEAU-HLD-9 and its crude lipopeptide extracts strongly inhibited <em>Botrytis cinerea in vitro</em> and <em>in vivo</em>, suggesting a promising approach for the management of gray mold in green beans.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105018"},"PeriodicalIF":4.6,"publicationDate":"2025-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-17DOI: 10.1016/j.fm.2025.105016
Xue Li , Hongman Hou
The spoilage of refrigerated aquatic products by resilient psychrotrophic bacteria like Hafnia alvei poses a major challenge to the food industry, necessitating green preservation strategies that circumvent antimicrobial resistance. This study demonstrates that theaflavin-3,3′-digallate (TF3), a major black tea polyphenol, functions as a potent anti-virulence agent that specifically disarms the quorum sensing (QS) system of H. alvei H4. Crucially, TF3 at sub-inhibitory concentrations concentration-dependently delayed spoilage in turbot fillets, significantly reducing the rise in pH and total volatile basic nitrogen (TVB-N) and suppressing biogenic amine accumulation, while maintaining bacterial viability. Mechanistically, TF3 precisely targeted the LuxI synthase with high affinity (Kd = 3.15 μM), inhibiting acyl-homoserine lactone signal synthesis. Integrated multi-omics analyses revealed that QS disruption triggered a cascade of cellular dysregulation: it induced severe oxidative stress, which compromised membrane integrity and fluidity, and paralyzed energy and nucleotide metabolism. This multi-faceted attack collectively disabled the spoilage capacity of H. alvei without imposing a selective pressure for growth resistance. Our findings decipher the growth-neutral mechanism by which a natural food-derived compound achieves bio-preservation, establishing TF3 as a promising, resistance-mitigating strategy for safeguarding aquatic food quality and safety.
{"title":"Shelf-life extension of turbot using theaflavin-3,3′-digallate: A growth-neutral quorum sensing inhibitor targeting Hafnia alvei","authors":"Xue Li , Hongman Hou","doi":"10.1016/j.fm.2025.105016","DOIUrl":"10.1016/j.fm.2025.105016","url":null,"abstract":"<div><div>The spoilage of refrigerated aquatic products by resilient psychrotrophic bacteria like <em>Hafnia alvei</em> poses a major challenge to the food industry, necessitating green preservation strategies that circumvent antimicrobial resistance. This study demonstrates that theaflavin-3,3′-digallate (TF3), a major black tea polyphenol, functions as a potent anti-virulence agent that specifically disarms the quorum sensing (QS) system of <em>H. alvei</em> H4. Crucially, TF3 at sub-inhibitory concentrations concentration-dependently delayed spoilage in turbot fillets, significantly reducing the rise in pH and total volatile basic nitrogen (TVB-N) and suppressing biogenic amine accumulation, while maintaining bacterial viability. Mechanistically, TF3 precisely targeted the LuxI synthase with high affinity (Kd = 3.15 μM), inhibiting acyl-homoserine lactone signal synthesis. Integrated multi-omics analyses revealed that QS disruption triggered a cascade of cellular dysregulation: it induced severe oxidative stress, which compromised membrane integrity and fluidity, and paralyzed energy and nucleotide metabolism. This multi-faceted attack collectively disabled the spoilage capacity of <em>H. alvei</em> without imposing a selective pressure for growth resistance. Our findings decipher the growth-neutral mechanism by which a natural food-derived compound achieves bio-preservation, establishing TF3 as a promising, resistance-mitigating strategy for safeguarding aquatic food quality and safety.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105016"},"PeriodicalIF":4.6,"publicationDate":"2025-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-16DOI: 10.1016/j.fm.2025.105012
Jean Carlos Correia Peres Costa , Asma Entezari , Ramón Morcillo-Martín , Araceli Bolívar , Arícia Possas , Esther Rincón , Eduardo Espinosa , Fernando Pérez-Rodríguez
This study aimed to develop a novel bioactive film based on a 1:4 gelatine and pullulan copolymer (GEL20:PUL80) reinforced with cellulose nanofibers (CNFs) and incorporating lytic bacteriophages (S16 and FO1a) for the biocontrol of Salmonella enterica serovar Enteritidis in raw meat. Physicochemical, mechanical, optical, thermal, and morphological properties of the bioactive films were characterized. Results revealed that incorporating 3–5% CNFs significantly improved phage stability during 5 weeks at 25 °C. Despite variations in CNFs content, the GEL20:PUL80 matrix maintained a high and stable release profile. Tested mechanical properties indicated that CNFs enhanced tensile strength and reduced water vapor permeability, while phage incorporation increased elasticity but slightly decreased transparency. In vitro assays demonstrated that higher CNFs content delayed initial phage release. When applied to artificially contaminated beef, chicken, and pork fillets stored at 4 and 12 °C, the films showed significant reductions in S. Enteritidis, especially at 12 °C, with the highest efficacy observed at day 7 of storage in chicken meat, resulting in a growth inhibition of 2.5 log CFU/g. The observed antimicrobial effect was attributed to the increased host metabolic activity at mild abuse temperatures, which may enhance phage infectivity rates. This effect, combined with the sustained release of active phages and the protective structure provided by CNFs, contributed to the overall performance, although the level of effectiveness varied among the different meat types. Results also evidenced a slight loss of efficacy toward the end of storage (i.e., 9 days). These findings highlight the potential of CNFs-reinforced GEL:PUL films loading phages as an eco-friendly and effective packaging solution for mitigating S. Enteritidis contamination in raw meat products, supporting the development of safe and sustainable food preservation technologies.
{"title":"Biocontrol of Salmonella enterica serovar Enteritidis in raw meat using bacteriophage-loaded gelatine-pullulan composite films incorporating cellulose nanofibers","authors":"Jean Carlos Correia Peres Costa , Asma Entezari , Ramón Morcillo-Martín , Araceli Bolívar , Arícia Possas , Esther Rincón , Eduardo Espinosa , Fernando Pérez-Rodríguez","doi":"10.1016/j.fm.2025.105012","DOIUrl":"10.1016/j.fm.2025.105012","url":null,"abstract":"<div><div>This study aimed to develop a novel bioactive film based on a 1:4 gelatine and pullulan copolymer (GEL20:PUL80) reinforced with cellulose nanofibers (CNFs) and incorporating lytic bacteriophages (S16 and FO1a) for the biocontrol of <em>Salmonella enterica</em> serovar Enteritidis in raw meat. Physicochemical, mechanical, optical, thermal, and morphological properties of the bioactive films were characterized. Results revealed that incorporating 3–5% CNFs significantly improved phage stability during 5 weeks at 25 °C. Despite variations in CNFs content, the GEL20:PUL80 matrix maintained a high and stable release profile. Tested mechanical properties indicated that CNFs enhanced tensile strength and reduced water vapor permeability, while phage incorporation increased elasticity but slightly decreased transparency. <em>In vitro</em> assays demonstrated that higher CNFs content delayed initial phage release. When applied to artificially contaminated beef, chicken, and pork fillets stored at 4 and 12 °C, the films showed significant reductions in <em>S.</em> Enteritidis, especially at 12 °C, with the highest efficacy observed at day 7 of storage in chicken meat, resulting in a growth inhibition of 2.5 log CFU/g. The observed antimicrobial effect was attributed to the increased host metabolic activity at mild abuse temperatures, which may enhance phage infectivity rates. This effect, combined with the sustained release of active phages and the protective structure provided by CNFs, contributed to the overall performance, although the level of effectiveness varied among the different meat types. Results also evidenced a slight loss of efficacy toward the end of storage (i.e., 9 days). These findings highlight the potential of CNFs-reinforced GEL:PUL films loading phages as an eco-friendly and effective packaging solution for mitigating <em>S.</em> Enteritidis contamination in raw meat products, supporting the development of safe and sustainable food preservation technologies.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"137 ","pages":"Article 105012"},"PeriodicalIF":4.6,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-13DOI: 10.1016/j.fm.2025.105013
Vinícius S.A. Vaz , Jéssica de A.F.F. Finger , Raul F. Pereira , Mariana S. Derami , Jean-Yves Maillard , Maristela S. Nascimento
Salmonella and Cronobacter sakazakii have been associated with outbreaks linked to low-moisture foods (LMF), and their persistence under desiccation stress can contribute to biofilm formation. This study evaluated different dry surface biofilm (DSB) formation protocols on stainless steel (SS) and polypropylene (PP), which differ with the combination of their hydrated (from 24 to 48h) and dry phase (from 48 to 120h). By the end of the protocols (C2), culturable sessile cells (CSC) reached counts up to 7.2 and 7.4 log CFU/cm2 for Salmonella and C. sakazakii, respectively. In general, T5 (8/48 h) resulted in the lowest CSC counts (p < 0.05), ranging from 3.7 to 5.5 log CFU/cm2 for Salmonella and 4.5 to 6.3 log CFU/cm2 for C. sakazakii. In addition, by the end of C2 there was no significant difference (p < 0.05) between the surface materials. After catalase resuscitation, the culturability of the DSB increased between 1.1 log CFU/cm2 and 2.8 log CFU/cm2 for Salmonella, and 0.6 and 2.2 log CFU/cm2 for C. sakazakii, indicating cells in the viable but non-culturable (VBNC) state. Confocal laser scanning microscopy showed the DSB thickness was impacted by the protocol type, being greatest in T1 and T4 (10.4–12.7 μm) and lowest in T3 (3.3–7.1 μm). Morphological changes such as elongation, spherical shape, desiccation, and cell lysis were observed in all biofilms. Overall, the duration of the hydrated phase was the main factor influencing DSB formation and the transition to VBNC state for both pathogens. It highlights the importance of strict moisture control and effective sanitation in LMF plants.
{"title":"Dry surface biofilm of Salmonella and Cronobacter sakazakii: a real concern for the low moisture food industry","authors":"Vinícius S.A. Vaz , Jéssica de A.F.F. Finger , Raul F. Pereira , Mariana S. Derami , Jean-Yves Maillard , Maristela S. Nascimento","doi":"10.1016/j.fm.2025.105013","DOIUrl":"10.1016/j.fm.2025.105013","url":null,"abstract":"<div><div><em>Salmonella</em> and <em>Cronobacter sakazakii</em> have been associated with outbreaks linked to low-moisture foods (LMF), and their persistence under desiccation stress can contribute to biofilm formation. This study evaluated different dry surface biofilm (DSB) formation protocols on stainless steel (SS) and polypropylene (PP), which differ with the combination of their hydrated (from 24 to 48h) and dry phase (from 48 to 120h). By the end of the protocols (C2), culturable sessile cells (CSC) reached counts up to 7.2 and 7.4 log CFU/cm<sup>2</sup> for <em>Salmonella</em> and <em>C. sakazakii,</em> respectively. In general, T5 (8/48 h) resulted in the lowest CSC counts (p < 0.05), ranging from 3.7 to 5.5 log CFU/cm<sup>2</sup> for <em>Salmonella</em> and 4.5 to 6.3 log CFU/cm<sup>2</sup> for <em>C. sakazakii</em>. In addition, by the end of C2 there was no significant difference (p < 0.05) between the surface materials. After catalase resuscitation, the culturability of the DSB increased between 1.1 log CFU/cm<sup>2</sup> and 2.8 log CFU/cm<sup>2</sup> for <em>Salmonella</em>, and 0.6 and 2.2 log CFU/cm<sup>2</sup> for <em>C. sakazakii</em>, indicating cells in the viable but non-culturable (VBNC) state. Confocal laser scanning microscopy showed the DSB thickness was impacted by the protocol type, being greatest in T1 and T4 (10.4–12.7 μm) and lowest in T3 (3.3–7.1 μm). Morphological changes such as elongation, spherical shape, desiccation, and cell lysis were observed in all biofilms. Overall, the duration of the hydrated phase was the main factor influencing DSB formation and the transition to VBNC state for both pathogens. It highlights the importance of strict moisture control and effective sanitation in LMF plants.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105013"},"PeriodicalIF":4.6,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-12DOI: 10.1016/j.fm.2025.105004
Maureen Kuboka , Ianetta Mutie , Karin Artursson , Johanna Lindahl , Gunnar Carlsson , Florence Mutua , Delia Grace
Pathogenic Escherichia coli, Salmonella spp. and Campylobacter spp. are bacteria associated with foodborne diseases. This systematic review and meta-analysis investigates the prevalence of these pathogens in foods sold across seven East African Community (EAC) countries and identifies key risk factors for contamination. A comprehensive search for peer-reviewed papers and grey literature was conducted in six databases (PubMed, CAB Direct, African Journals Online, Google Scholar, ScienceDirect, and Web of Science), as well as 12 online repositories. The review encompassed studies published in English and French between January 2000 and June 2022, adhering to the 2020 guidelines for the Preferred Reporting Items for Systematic Reviews and Meta-Analyses. Eligible studies employed probabilistic sampling and reported the proportion of contaminated samples. Out of 4134 initial records, 53 studies met the inclusion criteria. Most were conducted in Kenya (n = 22) and Tanzania (n = 21), with no eligible studies found for Burundi and South Sudan. E. coli and Salmonella spp. were the most frequently studied pathogens, while Campylobacter spp. was less represented. Using a random-effects model in Stata®, pooled prevalence estimates were 41 % for E. coli (95 % CI: 34–52 %), 12 % for Salmonella spp. (95 % CI: 12–27 %), and 9 % for Campylobacter spp. (95 % CI: 7–32 %). Significant heterogeneity was observed and further explored through meta-regression and subgroup analyses. Contamination levels varied by food type, processing status, sample size, and country. Meat, especially poultry, showed the highest prevalence of bacterial contamination across all pathogens. Alarmingly, beverages were also highly contaminated, with E. coli detected in 66.3 % (95 % CI: 31–89 %) and Salmonella spp. in 11.8 % (95 % CI: 1–55 %) of samples. Key risk factors included poor hygiene practices, inadequate sanitation, high storage temperatures, and a lack of food safety training. These findings underscore the urgent need for improved food safety measures in the EAC region for improved public health and support trade advancement. The study also highlights critical gaps in surveillance, particularly for Campylobacter spp., pathogenic E. coli, and data from some EAC countries.
{"title":"Prevalence of Escherichia coli, Campylobacter spp. and Salmonella spp. in the East African Community: a systematic literature review and meta-analysis","authors":"Maureen Kuboka , Ianetta Mutie , Karin Artursson , Johanna Lindahl , Gunnar Carlsson , Florence Mutua , Delia Grace","doi":"10.1016/j.fm.2025.105004","DOIUrl":"10.1016/j.fm.2025.105004","url":null,"abstract":"<div><div>Pathogenic <em>Escherichia coli</em>, <em>Salmonella</em> spp. and <em>Campylobacter</em> spp. are bacteria associated with foodborne diseases. This systematic review and meta-analysis investigates the prevalence of these pathogens in foods sold across seven East African Community (EAC) countries and identifies key risk factors for contamination. A comprehensive search for peer-reviewed papers and grey literature was conducted in six databases (PubMed, CAB Direct, African Journals Online, Google Scholar, ScienceDirect, and Web of Science), as well as 12 online repositories. The review encompassed studies published in English and French between January 2000 and June 2022, adhering to the 2020 guidelines for the Preferred Reporting Items for Systematic Reviews and Meta-Analyses. Eligible studies employed probabilistic sampling and reported the proportion of contaminated samples. Out of 4134 initial records, 53 studies met the inclusion criteria. Most were conducted in Kenya (n = 22) and Tanzania (n = 21), with no eligible studies found for Burundi and South Sudan. <em>E. coli</em> and <em>Salmonella</em> spp. were the most frequently studied pathogens, while <em>Campylobacter</em> spp. was less represented. Using a random-effects model in Stata®, pooled prevalence estimates were 41 % for <em>E. coli</em> (95 % CI: 34–52 %), 12 % for <em>Salmonella</em> spp. (95 % CI: 12–27 %), and 9 % for <em>Campylobacter</em> spp. (95 % CI: 7–32 %). Significant heterogeneity was observed and further explored through meta-regression and subgroup analyses. Contamination levels varied by food type, processing status, sample size, and country. Meat, especially poultry, showed the highest prevalence of bacterial contamination across all pathogens. Alarmingly, beverages were also highly contaminated, with <em>E. coli</em> detected in 66.3 % (95 % CI: 31–89 %) and <em>Salmonella</em> spp. in 11.8 % (95 % CI: 1–55 %) of samples. Key risk factors included poor hygiene practices, inadequate sanitation, high storage temperatures, and a lack of food safety training. These findings underscore the urgent need for improved food safety measures in the EAC region for improved public health and support trade advancement. The study also highlights critical gaps in surveillance, particularly for <em>Campylobacter</em> spp., pathogenic <em>E. coli</em>, and data from some EAC countries.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105004"},"PeriodicalIF":4.6,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-11DOI: 10.1016/j.fm.2025.105014
Fotios Lytras , Muhammad Ahmed Ihsan , Georgios Psakis , Ruben Gatt , Guillermo Cebrián , Javier Raso , Vasilis P. Valdramidis
This study aimed to identify the principal mechanisms of action by which Listeria monocytogenes EGD-e responds to pulsed electric field (PEF) treatments at pH 7.0, given its recognition as a robust target microorganism and strain. Microbiologically challenged buffer samples (pH 7.0) were subjected to pulses with an electric field strength of 20 kV/cm and their transcriptional response was assessed using RNA sequencing. Our analysis revealed 119 differentially expressed genes, 51 of which were upregulated and 68 downregulated. From the 51 upregulated genes, 4 were transcription regulators (lmo1974, glnR, lmo806 and lmo0371) with the potential to influence the resistance of L. monocytogenes EGD-e. Additionally, assessment of 11 isogenic mutants at a PEF treatment (20 kV/cm, 184 kJ/kg) relative to the wild type identified the ΔyneA and ΔclpB deletion mutants as more resistant and more sensitive (p<0.05). Finally, the isogenic mutant ΔclpB was assessed against the wild type at 25 kV/cm at different total specific energies (54, 113, 135 and 160 kJ/kg) resulting in statistical difference(p<0.05) only under the highest parameter. In conclusion, transcriptomic analysis revealed that the primary mechanistic pathways of L. monocytogenes in response to PEF involve the preservation of homeostasis, energy availability, and quorum sensing. Additionally, the increased sensitivity of the ΔclpB mutant highlights a supplementary mechanism related to protein disaggregation and refolding under high-energy. These findings suggest that L. monocytogenes mounts a complex and multifaceted response to PEF treatments. These results can provide insights and support PEF treatment decontamination alone or as pretreatment in combination with other hurdles.
{"title":"Insights on the microbial resistance mechanisms of Listeria monocytogenes to Pulsed Electric Fields (PEF) treatments","authors":"Fotios Lytras , Muhammad Ahmed Ihsan , Georgios Psakis , Ruben Gatt , Guillermo Cebrián , Javier Raso , Vasilis P. Valdramidis","doi":"10.1016/j.fm.2025.105014","DOIUrl":"10.1016/j.fm.2025.105014","url":null,"abstract":"<div><div>This study aimed to identify the principal mechanisms of action by which <em>Listeria monocytogenes</em> EGD-e responds to pulsed electric field (PEF) treatments at pH 7.0, given its recognition as a robust target microorganism and strain. Microbiologically challenged buffer samples (pH 7.0) were subjected to pulses with an electric field strength of 20 kV/cm and their transcriptional response was assessed using RNA sequencing. Our analysis revealed 119 differentially expressed genes, 51 of which were upregulated and 68 downregulated. From the 51 upregulated genes, 4 were transcription regulators (<em>lmo1974, glnR, lmo806</em> and <em>lmo0371</em>) with the potential to influence the resistance of <em>L. monocytogenes</em> EGD-e. Additionally, assessment of 11 isogenic mutants at a PEF treatment (20 kV/cm, 184 kJ/kg) relative to the wild type identified the Δ<em>yneA</em> and Δ<em>clpB</em> deletion mutants as more resistant and more sensitive (<em>p<0.05</em>). Finally, the isogenic mutant Δ<em>clpB</em> was assessed against the wild type at 25 kV/cm at different total specific energies (54, 113, 135 and 160 kJ/kg) resulting in statistical difference(<em>p<0.05</em>) only under the highest parameter. In conclusion, transcriptomic analysis revealed that the primary mechanistic pathways of <em>L. monocytogenes</em> in response to PEF involve the preservation of homeostasis, energy availability, and quorum sensing. Additionally, the increased sensitivity of the Δ<em>clpB</em> mutant highlights a supplementary mechanism related to protein disaggregation and refolding under high-energy. These findings suggest that <em>L. monocytogenes</em> mounts a complex and multifaceted response to PEF treatments. These results can provide insights and support PEF treatment decontamination alone or as pretreatment in combination with other hurdles.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105014"},"PeriodicalIF":4.6,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-11DOI: 10.1016/j.fm.2025.105010
Guangyu Wang , Yuxin Liu , Fang Ma , Weifen Qiu
Meat spoilage represents a critical challenge in food security and sustainability. Although extensive research has characterized meat microbiota composition and identified specific spoilage organisms, comprehensive understanding of the complex ecological dynamics within meat microbiomes remains limited. This review critically examines current knowledge of meat-associated microbiomes by applying an ecological perspective to address four key questions: the functional roles assigned to microorganisms during community assembly, microbial colonization and adaptation mechanisms in meat ecosystems, nutrient utilization patterns driving metabolic activities and ecological interactions, and microbial interaction effects on community ecology and functional outcomes. Through systematic exploration of these questions, we reveal that meat spoilage is determined by community dynamics and functional activities of entire microbial ecosystems rather than individual species alone. Our analysis identifies critical research gaps including inadequate understanding of core and keystone taxa contributions, limited exploration of microbial interactions, and insufficient integration of multi-omics approaches with ecological modeling. Based on these findings, future practical applications should focus on ecology-guided preservatives that target key spoilage pathways and predictive models integrating metabolic fluxes with environmental parameters. This comprehensive paradigm shift from composition-focused to function-oriented research will enhance theoretical understanding and provide practical insights for more effective spoilage control in the food industry.
{"title":"Insights into meat-microbiome interactions: from community assembly to meat spoilage","authors":"Guangyu Wang , Yuxin Liu , Fang Ma , Weifen Qiu","doi":"10.1016/j.fm.2025.105010","DOIUrl":"10.1016/j.fm.2025.105010","url":null,"abstract":"<div><div>Meat spoilage represents a critical challenge in food security and sustainability. Although extensive research has characterized meat microbiota composition and identified specific spoilage organisms, comprehensive understanding of the complex ecological dynamics within meat microbiomes remains limited. This review critically examines current knowledge of meat-associated microbiomes by applying an ecological perspective to address four key questions: the functional roles assigned to microorganisms during community assembly, microbial colonization and adaptation mechanisms in meat ecosystems, nutrient utilization patterns driving metabolic activities and ecological interactions, and microbial interaction effects on community ecology and functional outcomes. Through systematic exploration of these questions, we reveal that meat spoilage is determined by community dynamics and functional activities of entire microbial ecosystems rather than individual species alone. Our analysis identifies critical research gaps including inadequate understanding of core and keystone taxa contributions, limited exploration of microbial interactions, and insufficient integration of multi-omics approaches with ecological modeling. Based on these findings, future practical applications should focus on ecology-guided preservatives that target key spoilage pathways and predictive models integrating metabolic fluxes with environmental parameters. This comprehensive paradigm shift from composition-focused to function-oriented research will enhance theoretical understanding and provide practical insights for more effective spoilage control in the food industry.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105010"},"PeriodicalIF":4.6,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Quorum quenching through natural and nontoxic N-acyl homoserine lactonase (AHL-lactonase) has been regarded as a promising approach for inactivating QS-mediated bacterial spoilage. However, their poor catalytic performance remains a major challenge for practical application. To address these limitations, we developed an efficient rational design strategy for AHL lactonase AiiA to obtain a variant with high catalytic efficiency and a broad substrate spectrum, based on computer-aided structural analysis, molecular dynamics simulation, and energy calculation. Results showed that three highly flexible regions in AiiA were identified as vital sites to recognize and position different substrates, possessing high engineering potential. Among the obtained 10 mutants, AiiAA130T exhibited the strongest degradation against short-chain AHL (C4-HSL and C6-HSL), along with improved thermostability, compared to wild-type enzyme (AiiAWT). In Pseudomonas fluorescens PF07, a majority of AHLs were quenched to undetectable levels by AiiAA130T, and the lactone ring of C4-HSL was verified to hydrolyze and produce form butyryl-L-homoserine. Its biofilm biomass, exopolysaccharides, exoprotein contents, and exoprotease activity were effectively repressed by 64.63 %, 48.86 %, 51.85 %, 61.50 % by AiiAA130T, respectively, in contrast with 46.51 %, 29.08 %, 23.55 %, 19.5 % by AiiAWT, without affecting bacterial growth. Moreover, the transcription levels of 16 crucial QS and biofilm-related genes in PF07 were dramatically downregulated (P < 0.05), as evidenced by qRT-PCR. In contrast with the slight preservation for AiiAWT, AiiAA130T effectively retarded the fillet deterioration of large yellow croaker and extended their shelf life by 2 days. Overall, this study presents an efficient strategy for modifying AHL lactonase and yields a high-performance mutant, offering the application potential of AHL lactonase for controlling QS-mediated microbial spoilage of seafood.
{"title":"Efficient quenching activity and thermostability of N-acyl homoserine lactonase AiiA against fish spoilage mediated by Pseudomonas fluorescens via rational design","authors":"Jiashi Li, Zhong Lu, Xiaoli Zeng, Hanxiao Zhang, Haixia Lu, Lifang Feng , Junli Zhu","doi":"10.1016/j.fm.2025.105002","DOIUrl":"10.1016/j.fm.2025.105002","url":null,"abstract":"<div><div>Quorum quenching through natural and nontoxic <em>N</em>-acyl homoserine lactonase (AHL-lactonase) has been regarded as a promising approach for inactivating QS-mediated bacterial spoilage. However, their poor catalytic performance remains a major challenge for practical application. To address these limitations, we developed an efficient rational design strategy for AHL lactonase AiiA to obtain a variant with high catalytic efficiency and a broad substrate spectrum, based on computer-aided structural analysis, molecular dynamics simulation, and energy calculation. Results showed that three highly flexible regions in AiiA were identified as vital sites to recognize and position different substrates, possessing high engineering potential. Among the obtained 10 mutants, AiiA<sup>A130T</sup> exhibited the strongest degradation against short-chain AHL (C<sub>4</sub>-HSL and C<sub>6</sub>-HSL), along with improved thermostability, compared to wild-type enzyme (AiiA<sup>WT</sup>). In <em>Pseudomonas fluorescens</em> PF07, a majority of AHLs were quenched to undetectable levels by AiiA<sup>A130T</sup>, and the lactone ring of C<sub>4</sub>-HSL was verified to hydrolyze and produce form butyryl-L-homoserine. Its biofilm biomass, exopolysaccharides, exoprotein contents, and exoprotease activity were effectively repressed by 64.63 %, 48.86 %, 51.85 %, 61.50 % by AiiA<sup>A130T</sup>, respectively, in contrast with 46.51 %, 29.08 %, 23.55 %, 19.5 % by AiiA<sup>WT</sup>, without affecting bacterial growth. Moreover, the transcription levels of 16 crucial QS and biofilm-related genes in PF07 were dramatically downregulated (<em>P</em> < 0.05), as evidenced by qRT-PCR. In contrast with the slight preservation for AiiA<sup>WT</sup>, AiiA<sup>A130T</sup> effectively retarded the fillet deterioration of large yellow croaker and extended their shelf life by 2 days. Overall, this study presents an efficient strategy for modifying AHL lactonase and yields a high-performance mutant, offering the application potential of AHL lactonase for controlling QS-mediated microbial spoilage of seafood.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105002"},"PeriodicalIF":4.6,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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