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Development of a cell culture-based method for detecting infectious tick-borne encephalitis virus (TBEV) in milk products 开发基于细胞培养的检测奶制品中传染性蜱传脑炎病毒(TBEV)的方法
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-08-13 DOI: 10.1016/j.fm.2024.104619

Tick-borne encephalitis outbreaks have been reported in Europe after consumption of raw milk products from infected animals. While molecular methods are commonly used in viral foodborne outbreak investigations due to their sensitivity, specificity and rapidity, there are very few methods to detect infectious tick-borne encephalitis virus (TBEV) in milk products for routine use/analyses. To address this gap, we developed a cell culture-based method to detect infectious TBEV in artificially contaminated raw goat milk and raw goat cheese, and evaluated the sensitivity of TBEV infectivity assays. Raw goat milk samples were spiked with TBEV to achieve inoculation levels ranging from 106 to 100 TCID50/mL, and Faisselle and Tomme cheese samples were spiked so their TBEV concentrations ranged from 9.28 × 105 to 9.28 × 101 TCID50 per 2.5g. To detect infectious TBEV, Vero cells were infected by raw goat milk. For cheese samples, after homogenisation and membrane filtration, Vero cells were infected with samples adsorbed on the filter (method A) or with samples eluted from the filter (method B). After 5 days, cytopathic effects (CPEs) were observed and TBEV replication in Vero cells was confirmed by an increase in the number of genome copies/mL that were detected in cell supernatant. Infected Vero cells exhibited CPEs for both milk and cheese samples. Infectious TBEV was detected to 103 TCID50/mL in raw milk samples and to 9.28 × 101 TCID50 from Faisselle samples using both methods A and B. For Tomme samples, method A was able to detect TBEV to 9.28 × 102 TCID50/2.5g and method B to 9.28 × 103 TCID50/2.5g. The number of positive samples detected was slightly higher with method A than with method B. To conclude, this qualitative cell culture-based method can detect infectious TBEV artificially inoculated into raw milk and cheese; it should be further evaluated during foodborne outbreak investigations to detect infectious TBEV from naturally contaminated milk and cheese.

据报道,欧洲曾发生过食用来自受感染动物的生鲜乳制品后爆发蜱传脑炎的事件。虽然分子方法因其灵敏性、特异性和快速性而常用于病毒性食源性疾病爆发的调查,但用于常规用途/分析的检测奶制品中传染性蜱传脑炎病毒(TBEV)的方法却很少。为了填补这一空白,我们开发了一种基于细胞培养的方法来检测人工污染的生山羊奶和生山羊奶酪中的传染性 TBEV,并评估了 TBEV 感染性检测方法的灵敏度。在生山羊奶样品中添加 TBEV 以达到 106 到 100 TCID50/mL 的接种水平,在 Faisselle 和 Tomme 奶酪样品中添加 TBEV 以达到 9.28 × 105 到 9.28 × 101 TCID50 每 2.5g 的接种水平。为了检测传染性 TBEV,用生羊奶感染 Vero 细胞。对于奶酪样品,在均质化和膜过滤后,用吸附在过滤器上的样品(方法 A)或从过滤器上洗脱的样品(方法 B)感染 Vero 细胞。5 天后,观察到细胞病理效应(CPE),细胞上清液中检测到的基因组拷贝数/毫升的增加证实了 TBEV 在 Vero 细胞中的复制。牛奶和奶酪样品中受感染的 Vero 细胞都出现了 CPE。对于 Tomme 样品,方法 A 能够检测到 9.28 × 102 TCID50/2.5g的 TBEV,方法 B 能够检测到 9.28 × 103 TCID50/2.5g的 TBEV。总之,这种基于细胞培养的定性方法可以检测出人工接种到生牛奶和奶酪中的传染性 TBEV;在食源性疾病爆发调查中,应进一步评估该方法,以检测出自然污染的牛奶和奶酪中的传染性 TBEV。
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引用次数: 0
Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots 竹笋发酵过程中微生物群落演替和挥发性化合物的变化
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-08-08 DOI: 10.1016/j.fm.2024.104618

Sour bamboo shoots are a traditional fermented delicacy that has garnered appreciation both domestically and internationally. This study investigates the intricate dynamics of microbial communities and volatile flavor compounds primarily derived from salted and pickled bamboo shoots during the fermentation process of Phyllostachys purpurea (PP). The dynamics of microorganisms and volatile flavor compounds were thoroughly examined initially using conventional isolation and cultivation methods in conjunction with high-throughput sequencing (HTS), headspace solid-phase microextraction (HS-SPME), and gas chromatography–mass spectrometry (GC-MS). In addition, we analyzed the core microorganisms responsible for modulating the volatile flavor profile. Our findings revealed 60 volatile compounds, 14 of which were the predominant contributors to the aroma of fermented PP. This group primarily comprised alcohols, aldehydes, and olefins. Notably, our investigation identified Lactobacillus and Candida as the dominant microbial genera during the middle and late stages of fermentation. These two genera exert a significant influence on the formation of characteristic aromas. Furthermore, we discovered that acids, sugars, and proteins pivotally influence the succession of microorganisms. Specifically, acids and soluble sugars drove the transition of Lactococcus to Lactobacillus and Pediococcus, whereas soluble proteins facilitated fungal succession from Candida to Kazachstania and Issatchenkia. These insights shed light on the community structure and succession patterns of flavor compounds throughout the PP fermentation process. Ultimately, they provide a foundation for optimizing the fermentation process and ensuring quality control in the production of sour bamboo shoots.

酸笋是一种传统的发酵美食,在国内外都享有盛誉。本研究调查了主要来自盐渍和腌制竹笋的微生物群落和挥发性风味化合物在(PP)发酵过程中的复杂动态。首先采用传统的分离和培养方法,结合高通量测序(HTS)、顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)技术,对微生物和挥发性风味化合物的动态进行了深入研究。此外,我们还分析了负责调节挥发性风味特征的核心微生物。我们的研究结果发现了 60 种挥发性化合物,其中 14 种是发酵 PP 香气的主要成分。这组化合物主要包括醇、醛和烯烃。值得注意的是,我们的调查发现,和是发酵中后期的主要微生物属。这两个微生物属对特征香气的形成具有重要影响。此外,我们还发现,酸、糖和蛋白质对微生物的演替具有关键影响。具体来说,酸和可溶性糖推动了从到和到的转变,而可溶性蛋白质则促进了从到和到的真菌演替。这些见解揭示了整个聚丙烯发酵过程中风味化合物的群落结构和演替模式。最终,它们为优化发酵过程和确保酸笋生产的质量控制奠定了基础。
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引用次数: 0
Characterization of core microbiota of barley seeds from different continents for origin tracing and quarantine pathogen assessment 表征来自不同大陆的大麦种子核心微生物群,用于产地追踪和检疫病原体评估
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-08-05 DOI: 10.1016/j.fm.2024.104615

Seeds are important microbial vectors, and seed-associated pathogens can be introduced into a country through trade, resulting in yield and quality losses in agriculture. The aim of this study was to characterize the microbial communities associated with barley seeds, and based on which, to develop technical approaches to trace their geographical origins, and to inspect and identify quarantine pathogens. Our analysis defined the core microbiota of barley seed and revealed significant differences in the barley seed-associated microbial communities among different continents, suggesting a strong geographic specificity of the barley seed microbiota. By implementing a machine learning model, we achieved over 95% accuracy in tracing the origin of barley seeds. Furthermore, the analysis of co-occurrence and exclusion patterns provided important insights into the identification of candidate biocontrol agents or microbial inoculants that could be useful in improving barley yield and quality. A core pathogen database was developed, and a procedure for inspecting potential quarantine species associated with barley seed was established. These approaches proved effective in detecting four fungal and three bacterial quarantine species for the first time in the port of China. This study not only characterized the core microbiota of barley seeds but also provided practical approaches for tracing the regional origin of barley and identifying potential quarantine pathogens.

种子是重要的微生物载体,与种子相关的病原体可通过贸易传入一个国家,造成农业产量和质量损失。本研究的目的是描述与大麦种子相关的微生物群落的特征,并在此基础上开发追溯其地理来源的技术方法,检查和识别检疫病原体。我们的分析确定了大麦种子的核心微生物群,并揭示了大麦种子相关微生物群落在各大洲之间的显著差异,这表明大麦种子微生物群具有很强的地理特异性。通过采用机器学习模型,我们追溯大麦种子来源的准确率达到了 95% 以上。此外,对共生和排他模式的分析为确定候选生物控制剂或微生物接种剂提供了重要见解,这些生物控制剂或微生物接种剂可能有助于提高大麦的产量和质量。开发了一个核心病原体数据库,并建立了一个检查与大麦种子相关的潜在检疫物种的程序。事实证明,这些方法首次在中国港口有效地检测到了四种真菌和三种细菌检疫物种。这项研究不仅描述了大麦种子核心微生物区系的特征,还为追溯大麦的区域来源和识别潜在检疫病原体提供了实用方法。
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引用次数: 0
Sucrose contributed to the biofilm formation of Tetragenococcus halophilus and changed the biofilm structure 蔗糖促进了嗜卤四源球菌生物膜的形成并改变了生物膜的结构
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-31 DOI: 10.1016/j.fm.2024.104616

Based on the previous research results that the addition of sucrose in the medium improved the biofilm formation of Tetragenococcus halophilus, the influence of sucrose on biofilm formation was explored. Moreover, the influence of exogenous expression of related genes sacA and galE from T. halophilus on the biofilm formation of L. lactis NZ9000 was investigated. The results showed that the addition of sucrose in the medium improved the biofilm formation, the resistance of biofilm cells to freeze-drying stress, and the contents of exopolysaccharides (EPS) and eDNA in the T. halophilus biofilms. Meanwhile, the addition of sucrose in the medium changed the monosaccharide composition of EPS and increased the proportion of glucose and galactose in the monosaccharide composition. Under 2.5% (m/v) salt stress condition, the expression of gene sacA promoted the biofilm formation and the EPS production of L. lactis NZ9000 with the sucrose addition in the medium and changed the EPS monosaccharide composition. The expression of gene galE up-regulated the proportion of rhamnose, galactose, and arabinose in the monosaccharide composition of EPS, and down-regulated the proportion of glucose and mannose. This study will provide a theoretical basis for regulating the biofilm formation of T. halophilus, and provide a reference for the subsequent research on lactic acid bacteria biofilms.

基于之前在培养基中添加蔗糖可改善 NZ9000 生物膜形成的研究结果,本研究探讨了蔗糖对生物膜形成的影响。此外,还研究了相关基因的外源表达及其对 NZ9000 生物膜形成的影响。结果表明,在培养基中添加蔗糖能改善生物膜的形成,提高生物膜细胞对冻干胁迫的抵抗力,增加生物膜中外多糖(EPS)和 eDNA 的含量。同时,在培养基中添加蔗糖改变了 EPS 的单糖组成,增加了葡萄糖和半乳糖在单糖组成中的比例。在 2.5%(m/v)盐胁迫条件下,蔗糖基因的表达促进了 NZ9000 生物膜的形成和 EPS 的产生,并改变了 EPS 的单糖组成。基因的表达上调了 EPS 单糖组成中鼠李糖、半乳糖和阿拉伯糖的比例,下调了葡萄糖和甘露糖的比例。这项研究将为调控乳酸菌生物膜的形成提供理论依据,并为乳酸菌生物膜的后续研究提供参考。
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引用次数: 0
Surveillance of household foodborne disease outbreaks in Zhejiang Province, China, 2010–2022 2010-2022年中国浙江省家庭食源性疾病暴发监测情况
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-27 DOI: 10.1016/j.fm.2024.104612

Background

Foodborne diseases are a growing public health concern worldwide and households are a common setting. This study aimed to explore the epidemiological characteristics of household foodborne disease outbreaks in Zhejiang Province and propose targeted prevention and control measures.

Methods

Descriptive statistical methods were used to analyze household foodborne disease outbreak data collected from the Foodborne Disease Outbreaks Surveillance System in Zhejiang Province from 2010 to 2022.

Results

Household foodborne disease outbreaks showed an upward trend during the study period (Cox-Staurt trend test, p = 0.01563 < 0.05). These outbreaks mainly occurred from June to September, with 62.08% (352/567) of all reported outbreaks. The number of reported outbreaks varied in 11 prefectures, with a maximum of 100 and a minimum of only 7. Household foodborne disease outbreaks had a wide spectrum of etiologic factors. Mushroom toxins accounted for the largest proportion of all etiologies (43.39 %) and caused the highest proportion of hospitalization (54.18%) and death (78.26%). Such outbreaks are caused by accidently eating wild poisonous mushrooms. Bacterial infection (16.23%) was the second most common etiology, with Salmonella spp. and Vibrio parahaemolyticus being the primary pathogens. These outbreaks were caused by improper storage, improper processing or a combination of factors, and the foods involved were mainly aquatic animals, eggs and cooked meat. Other identified etiologies included plant toxins (9.52%), chemicals (7.23%), animal toxins (3.70%), and viruses (1.76%). Among the above-mentioned etiologies, mushroom toxins, bacteria, and animal toxins had seasonal characteristics. Analysis of regions and etiologies revealed that the proportion of various etiologies was different in 11 prefectures. Wild mushrooms (43.39%), aquatic animals (9.88%), and toxic plants (8.47%) were the top three foods involved in these outbreaks. The most common factors contributing to household foodborne disease outbreaks were inedibility and misuse (59.08%), followed by multiple factors (7.58%), improper storage (7.41%), and improper processing (7.41%).

Conclusions

Household foodborne disease outbreaks were closely related to the lack of knowledge regarding foodborne disease prevention. Therefore, public health agencies should strengthen residents’ surveillance and health education to improve food safety awareness and effectively reduce foodborne diseases in households. In addition, timely publicity and early warning by relevant government departments, the introduction of standards to control the contamination of pathogenic bacteria in raw materials, and strengthened supervision of the sale of substances that may cause health hazards, such as poisonous mushrooms and nitrites, will also help reduce such outbreaks.

背景食源性疾病是全球日益关注的公共卫生问题,而家庭是常见的食源性疾病暴发场所。本研究旨在探讨浙江省家庭食源性疾病暴发的流行病学特征,并提出有针对性的防控措施。方法采用描述性统计方法分析浙江省食源性疾病暴发监测系统2010-2022年收集的家庭食源性疾病暴发数据。这些暴发事件主要发生在 6 月至 9 月,占所有报告暴发事件的 62.08%(352/567)。11 个都道府县报告的疫情数量各不相同,最多的达到 100 起,最少的只有 7 起。 家庭食源性疾病疫情的致病因素多种多样。蘑菇毒素在所有病因中所占比例最大(43.39%),造成住院(54.18%)和死亡(78.26%)的比例最高。这类疾病的爆发是由误食野生毒蘑菇引起的。细菌感染(16.23%)是第二大常见病因,沙门氏菌属和副溶血性弧菌是主要病原体。这些疾病的爆发是由于储存不当、加工不当或多种因素造成的,涉及的食物主要是水生动物、蛋类和熟肉。其他已确定的病原包括植物毒素(9.52%)、化学物(7.23%)、动物毒素(3.70%)和病毒(1.76%)。在上述病因中,蘑菇毒素、细菌和动物毒素具有季节性特征。对地区和病因的分析表明,11 个都道府县的各种病因比例各不相同。野生蘑菇(43.39%)、水生动物(9.88%)和有毒植物(8.47%)是这些疫情涉及的前三种食物。导致家庭食源性疾病暴发的最常见因素是不可食用和误食(59.08%),其次是多种因素(7.58%)、储存不当(7.41%)和加工不当(7.41%)。因此,公共卫生机构应加强对居民的监测和健康教育,提高居民的食品安全意识,有效减少家庭食源性疾病的发生。此外,政府相关部门及时进行宣传和预警,出台控制原材料致病菌污染的标准,加强对毒蘑菇、亚硝酸盐等可能危害健康的物质销售的监管,也有助于减少食源性疾病的暴发。
{"title":"Surveillance of household foodborne disease outbreaks in Zhejiang Province, China, 2010–2022","authors":"","doi":"10.1016/j.fm.2024.104612","DOIUrl":"10.1016/j.fm.2024.104612","url":null,"abstract":"<div><h3>Background</h3><p>Foodborne diseases are a growing public health concern worldwide and households are a common setting. This study aimed to explore the epidemiological characteristics of household foodborne disease outbreaks in Zhejiang Province and propose targeted prevention and control measures.</p></div><div><h3>Methods</h3><p>Descriptive statistical methods were used to analyze household foodborne disease outbreak data collected from the Foodborne Disease Outbreaks Surveillance System in Zhejiang Province from 2010 to 2022.</p></div><div><h3>Results</h3><p>Household foodborne disease outbreaks showed an upward trend during the study period (Cox-Staurt trend test, <em>p</em> = 0.01563 &lt; 0.05). These outbreaks mainly occurred from June to September, with 62.08% (352/567) of all reported outbreaks. The number of reported outbreaks varied in 11 prefectures, with a maximum of 100 and a minimum of only 7. Household foodborne disease outbreaks had a wide spectrum of etiologic factors. Mushroom toxins accounted for the largest proportion of all etiologies (43.39 %) and caused the highest proportion of hospitalization (54.18%) and death (78.26%). Such outbreaks are caused by accidently eating wild poisonous mushrooms. Bacterial infection (16.23%) was the second most common etiology, with <em>Salmonella</em> spp. and <em>Vibrio parahaemolyticus</em> being the primary pathogens. These outbreaks were caused by improper storage, improper processing or a combination of factors, and the foods involved were mainly aquatic animals, eggs and cooked meat. Other identified etiologies included plant toxins (9.52%), chemicals (7.23%), animal toxins (3.70%), and viruses (1.76%). Among the above-mentioned etiologies, mushroom toxins, bacteria, and animal toxins had seasonal characteristics. Analysis of regions and etiologies revealed that the proportion of various etiologies was different in 11 prefectures. Wild mushrooms (43.39%), aquatic animals (9.88%), and toxic plants (8.47%) were the top three foods involved in these outbreaks. The most common factors contributing to household foodborne disease outbreaks were inedibility and misuse (59.08%), followed by multiple factors (7.58%), improper storage (7.41%), and improper processing (7.41%).</p></div><div><h3>Conclusions</h3><p>Household foodborne disease outbreaks were closely related to the lack of knowledge regarding foodborne disease prevention. Therefore, public health agencies should strengthen residents’ surveillance and health education to improve food safety awareness and effectively reduce foodborne diseases in households. In addition, timely publicity and early warning by relevant government departments, the introduction of standards to control the contamination of pathogenic bacteria in raw materials, and strengthened supervision of the sale of substances that may cause health hazards, such as poisonous mushrooms and nitrites, will also help reduce such outbreaks.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001503/pdfft?md5=52f4b1acd77cdbaff306f60a88e03d3a&pid=1-s2.0-S0740002024001503-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment 蔓越莓汁中的原花青素和挥发性香气受其微生物群和加工环境的影响
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-27 DOI: 10.1016/j.fm.2024.104611

The quality and sensory attributes of juices are influenced by their natural microbiota and the microorganisms found on filtration membranes. This study aimed to assess the influence of natural microbiota and specific contaminants, including Candida krusei, Rhodotorula mucilaginosa, Debaryomyces prosopidis, Ralstonia insidiosa, and Lactiplantibacillus paraplantarum, isolated from cranberry juice and its associated industrial filtration membranes, on the characteristics of cranberry juice. Their growth kinetics and impacts on total phenols, total anthocyanins, total proanthocyanins, total organic acids, pH, titratable acidity, and volatile compounds were assessed. During the 42 h fermentation period, Candida krusei and Ralstonia insidiosa exhibited significant growth, increasing by 1-log and 3-log, respectively. The natural microbiota led to a 7% and 6% reduction in anthocyanins and proanthocyanidins, while Candida krusei and Rhodotorula mucilaginosa caused losses of 10% and 7% in proanthocyanidins, respectively. Organic acid content remained stable, except for an 8% decrease caused by Ralstonia insidiosa. Volatile compounds underwent significant increases, particularly in green (703%), winey (100%), mushroom (306%), and fusel (2678%) notes. These findings underscore the rapid impact of microorganisms from natural microbiota and filtration membranes on cranberry juice characteristics, highlighting the importance for beverage industries to prioritize customer safety and satisfaction.

果汁的质量和感官属性受其天然微生物群和过滤膜上微生物的影响。本研究旨在评估从蔓越莓果汁及其相关工业过滤膜中分离出的天然微生物群和特定污染物(包括克鲁塞念珠菌、粘液酵母菌、原生德巴氏酵母菌、内生拉氏菌和副伞形乳杆菌)对蔓越莓果汁特性的影响。评估了它们的生长动力学以及对总酚、总花青素、总原花青素、总有机酸、pH 值、可滴定酸度和挥发性化合物的影响。在 42 小时的发酵过程中,白色念珠菌(Candida krusei)和雷氏菌(Ralstonia insidiosa)表现出显著的生长,分别增加了 1 个和 3 个菌落。天然微生物群导致花青素和原花青素分别减少了 7% 和 6%,而 Candida krusei 和 Rhodotorula mucilaginosa 则导致原花青素分别减少了 10% 和 7%。有机酸含量保持稳定,只有 Ralstonia insidiosa 导致减少了 8%。挥发性化合物显著增加,尤其是绿色(703%)、葡萄酒味(100%)、蘑菇味(306%)和茴香味(2678%)。这些发现强调了来自天然微生物群和过滤膜的微生物对蔓越莓果汁特性的快速影响,突出了饮料行业优先考虑客户安全和满意度的重要性。
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引用次数: 0
Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia 柬埔寨金边当地市场和蔬菜农场的肉类、海鲜和绿叶蔬菜中沙门氏菌属的流行情况
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-26 DOI: 10.1016/j.fm.2024.104614

Salmonella is a major bacterial concern for public health globally. Although there are limited documentation on the prevalence of Salmonella species in Cambodia's food chain, some reports indicate that salmonellosis is a severe gastrointestinal infection in its population and especially in children. To investigate the presence of Salmonella spp., 285 food samples (75 meat, 50 seafood, and 160 leafy green vegetable samples) were randomly collected from various local markets in Phnom Penh capital and nearby farms in Cambodia. Concurrently, field observations were conducted to collect data on food hygiene and practices among the relevant actors. All food samples were analyzed using bacterial culture and plate counts, and the findings were confirmed serially with biochemical, serological, and PCR tests. The observational data on food hygiene and practices from farm to market revealed that the spread of Salmonella in the food-value chain from farm to market could pose health risks to consumers. The overall prevalence of Salmonella spp. was 48.4% (138/285), while the prevalence in meat, seafood, and vegetables was 71% (53/75), 64% (32/50), and 33% (53/160), respectively. Mean Salmonella plate count ranged from 1.2 to 7.40 log10 CFU/g, and there was no significant difference in bacterial counts between meat, seafood, and vegetable samples (p > 0.05). The most common serogroups among the isolated Salmonella spp. were B and C. These results suggest that a large proportion of meat, seafood, and vegetable products sold at local markets in Phnom Penh are contaminated with Salmonella spp. This is likely linked to inadequate hygiene and sanitation practices, including handling, storage, and preservation conditions. Observations on farms suggested that the prevalence of Salmonella in vegetables sold at the market could be linked to contamination relating to agricultural practices. Thus, controlling the spread of foodborne salmonellosis through the food-value chain from farms and retailers to consumers is warranted to enhance food safety in Cambodia.

沙门氏菌是全球公共卫生关注的主要细菌。虽然有关柬埔寨食物链中沙门氏菌流行情况的文献资料有限,但一些报告表明,沙门氏菌病是柬埔寨人口,特别是儿童中的一种严重肠道传染病。为了调查沙门氏菌属的存在情况,研究人员从柬埔寨首都金边的多个当地市场和附近的农场随机收集了 285 个食品样本(75 个肉类样本、50 个海鲜样本和 160 个绿叶蔬菜样本)。同时,还进行了实地观察,以收集有关食品卫生和相关人员的做法的数据。对所有食品样本进行细菌培养和平板计数分析,并通过生化、血清和 PCR 检测对结果进行序列确认。关于从农场到市场的食品卫生和做法的观察数据显示,沙门氏菌在从农场到市场的食品价值链中的传播可能对消费者的健康构成风险。沙门氏菌属的总体流行率为 48.4%(138/285),而在肉类、海鲜和蔬菜中的流行率分别为 71%(53/75)、64%(32/50)和 33%(53/160)。沙门氏菌的平均平板计数介于 1.2 至 7.40 log10 CFU/g 之间,肉类、海鲜和蔬菜样本的细菌计数差异不大(p > 0.05)。这些结果表明,金边当地市场上销售的大部分肉类、海鲜和蔬菜产品都受到沙门氏菌的污染。对农场的观察表明,市场上出售的蔬菜中沙门氏菌的流行可能与农业生产方式的污染有关。因此,为了加强柬埔寨的食品安全,有必要通过从农场、零售商到消费者的食品价值链来控制食源性沙门氏菌病的传播。
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引用次数: 0
Biocontrol potential of Bacillus velezensis HG-8-2 against postharvest anthracnose on chili pepper caused by Colletotrichum scovillei 枯草芽孢杆菌 HG-8-2 对由 Colletotrichum scovillei 引起的辣椒收获后炭疽病的生物防治潜力
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-26 DOI: 10.1016/j.fm.2024.104613

Anthracnose caused by Colletotrichum scovillei is a significant disease of pepper, including in postharvest stage. Bacillus species represent a potential microbial resource for controlling postharvest plant diseases. Here, a strain HG-8-2 was obtained and identified as Bacillus velezensis through morphological, biochemical, physiological, and molecular analyses. The culture filtrate showed highly antifungal activity against C. scovillei both in vitro and on pepper fruit. Crude lipopeptide extracts, which had excellent stability, could effectively inhibit mycelial growth of C. scovillei with an EC50 value of 28.48 ± 1.45 μg mL−1 and inhibited conidial germination. Pretreatment with the extracts reduced the incidence and lesion size of postharvest anthracnose on pepper fruit. Analysis using propidium iodide staining, malondialdehyde content detection and scanning electron microscope observation suggested that the crude lipopeptide extracts harbored antifungal activity by damaging cell membranes and mycelial structures. The RNA-seq analysis conducted on C. scovillei samples treated with the extracts, as compared to untreated samples, revealed significant alterations in the expression of multiple genes involved in protein biosynthesis. Overall, these results demonstrated that B. velezensis HG-8-2 and its crude lipopeptide extracts exhibit highly antagonistic ability against C. scovillei, thereby offering an effective biological agent for the control of anthracnose in pepper fruit.

由 Colletotrichum scovillei 引起的炭疽病是辣椒的一种重要病害,包括在收获后阶段。芽孢杆菌是控制收获后植物病害的潜在微生物资源。本文获得了一株 HG-8-2 菌株,并通过形态学、生物化学、生理学和分子分析确定其为 Velezensis 杆菌。其培养滤液在体外和辣椒果实上对 Scovillei 真菌都表现出很强的抗真菌活性。具有良好稳定性的粗脂肽提取物能有效抑制 C. scovillei 的菌丝生长,EC50 值为 28.48 ± 1.45 μg mL-1,并能抑制分生孢子的萌发。用提取物进行预处理可减少辣椒果实采后炭疽病的发病率和病变面积。利用碘化丙啶染色、丙二醛含量检测和扫描电子显微镜观察进行的分析表明,粗脂肽提取物具有破坏细胞膜和菌丝结构的抗真菌活性。与未处理的样本相比,对使用提取物处理的 C. scovillei 样本进行的 RNA-seq 分析表明,参与蛋白质生物合成的多个基因的表达发生了显著变化。总之,这些结果表明 B. velezensis HG-8-2 及其粗脂肽提取物对 C. scovillei 具有很强的拮抗能力,从而为控制辣椒果实炭疽病提供了一种有效的生物制剂。
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引用次数: 0
Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance 橙汁中十种不同的 O157:H7 和非 O157 大肠杆菌菌株对酸的适应性差异及其对抗紫外线辐射能力的影响
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-26 DOI: 10.1016/j.fm.2024.104610

This study aimed to assess the impact of adaptation of ten strains of O157:H7 and non-O157 Escherichia coli to low pH (acid shock or slow acidification) and the effects of this exposure or not on the resistance of E. coli strains to UV radiation in orange juice (pH 3.5). The acid-shocked cells were obtained through culture in tryptic soy broth (TSB) with a final pH of 4.8, which was adjusted by hydrochloric, lactic, or citric acid and subsequently inoculated in orange juice at 4 °C for 30 days. No significant differences (p > 0.05) in survival in orange juice were observed between the serotypes O157:H7 and non-O157:H7 for acid-shocked experiments. After slow acidification, where the cells were cultured in TSB supplemented with glucose 1% (TSB + G), a significant increase (p < 0.05) in survival was observed for all strains evaluated. The D-values (radiation dose (J/cm2) necessary to decrease the microbial population by 90%) were determined as the inverse of the slopes of the regressions (k) obtained by plotting log (N/N0). The results show that among the strains tested, E. coli O157:H7 (303/00) and O26:H11 were the most resistant and sensitive strains, respectively. According to our results, the method of acid adaptation contributes to increasing the UV resistance for most of the strains tested.

本研究旨在评估十株 O157:H7 大肠杆菌和非 O157 大肠杆菌对低 pH 值(酸性休克或缓慢酸化)的适应性影响,以及这种暴露或不暴露对橙汁(pH 值为 3.5)中大肠杆菌菌株抗紫外线辐射能力的影响。酸休克细胞是通过在最终 pH 值为 4.8 的胰蛋白酶大豆肉汤(TSB)中培养获得的,该肉汤由盐酸、乳酸或柠檬酸调节,随后接种到 4 °C 的橙汁中培养 30 天。在酸冲击实验中,血清型 O157:H7 和非 O157:H7 在橙汁中的存活率无明显差异(p > 0.05)。缓慢酸化后,细胞在添加 1%葡萄糖的 TSB(TSB + G)中培养,所有评估菌株的存活率都有显著提高(p < 0.05)。D 值(使微生物数量减少 90% 所需的辐射剂量(J/cm2))是根据对数(N/N0)的回归斜率(k)的倒数确定的。结果表明,在测试的菌株中,大肠杆菌 O157:H7 (303/00) 和 O26:H11 分别是抗药性最强和最敏感的菌株。根据我们的结果,酸适应方法有助于提高大多数受试菌株的抗紫外线能力。
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引用次数: 0
Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging 受控生物陈酿过程中花粉酵母起始物对挥发性化合物和氮化合物的影响
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-25 DOI: 10.1016/j.fm.2024.104609

Fino Sherry wine undergoes biological aging carried out by a velum of flor yeast within a traditional dynamic system known as “criaderas and solera”. The complex microbiota of biofilm-forming Saccharomyces cerevisiae strains play a crucial role in shaping the distinctive organoleptic profile of these types of wines. For this reason, the aim of this study is to analyze the changes produced by different flor yeast strains in the volatilome and the aminogram of different wines from the criaderas and solera system during biological aging in the laboratory, simulating a flor yeast velum condition at different stages of the system. Results suggest that each strain metabolizes wine differently, finding that depending on the wine, some strains are better suited for the process than others. In addition, it is found that the content of biogenic amines in Fino Sherry wines, previously attributed to malolactic bacteria, varies according to the yeast strain metabolizing the wine, suggesting that flor yeast could be used to modify biogenic amines content during biological aging. Results indicate that the use of selected flor yeast starters in biological aging may be of interest to modulate some parameters during Fino Sherry wine aging.

菲诺雪利酒在传统的动态系统(称为 "criaderas 和 solera")中,由弗洛酵母菌群进行生物陈酿。由生物膜形成的酿酒酵母菌株组成的复杂微生物群在形成这类葡萄酒独特的感官特征方面起着至关重要的作用。因此,本研究旨在分析不同花香酵母菌株在实验室生物陈酿过程中,在不同阶段模拟花香酵母茸毛条件下,对来自窖藏和索雷拉系统的不同葡萄酒的挥发物和氨基图谱产生的变化。结果表明,每种菌株对葡萄酒的新陈代谢都不同,根据葡萄酒的不同,有些菌株比其他菌株更适合这一过程。此外,研究还发现,菲诺雪利酒中的生物胺含量(以前认为是苹果酸乳酸菌造成的)随代谢葡萄酒的酵母菌株的不同而变化,这表明花香酵母可用于在生物陈酿过程中改变生物胺的含量。结果表明,在生物陈酿过程中使用精选的弗洛尔酵母起始菌可能会对调节菲诺雪莉葡萄酒陈酿过程中的某些参数产生兴趣。
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引用次数: 0
期刊
Food microbiology
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