Vegetable and fruit contamination is recognized as a significant parasite transmission route. This review presents the current state of vegetables ad fruits contamination with food-borne parasitic protozoa worldwide. We consider the methodologies and strategies for detecting parasitic stages developed in the last decade and the contamination data. Asia had the highest number of reports (94 studies), followed by Africa (74 studies). At the country level, with 41 studies, Iran had the most reports among other countries, followed by Nigeria (28 studies). According to the studies included in the current review, 41.22% of vegetables and fruits were contaminated with different species of protozoan parasites. Among different continents, Asia accounted for the highest contamination rate of protozoan parasites (57.12%). Giardia spp. (10%) had the highest contamination rate in vegetables and fruits, followed by Entamoeba coli (8%), E. histolytica/dispar (7%), and Cryptosporidium spp. (6%). This study provides essential data for health authorities to develop food safety programs. The presence of protozoan parasites in fruits and vegetables highlights the critical need for maintaining rigorous food safety measures across the entire production and distribution process, particularly in countries that are major producers and distributors of these food items.
{"title":"Unveiling risks in healthy food: Vegetables and fruits are linked to the distribution chain of protozoan parasites","authors":"Aida Vafae Eslahi , Simuzer Mamedova , Reghaissia Nassiba , Panagiotis Karanis","doi":"10.1016/j.fm.2024.104592","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104592","url":null,"abstract":"<div><p>Vegetable and fruit contamination is recognized as a significant parasite transmission route. This review presents the current state of vegetables ad fruits contamination with food-borne parasitic protozoa worldwide. We consider the methodologies and strategies for detecting parasitic stages developed in the last decade and the contamination data. Asia had the highest number of reports (94 studies), followed by Africa (74 studies). At the country level, with 41 studies, Iran had the most reports among other countries, followed by Nigeria (28 studies). According to the studies included in the current review, 41.22% of vegetables and fruits were contaminated with different species of protozoan parasites. Among different continents, Asia accounted for the highest contamination rate of protozoan parasites (57.12%). <em>Giardia</em> spp. (10%) had the highest contamination rate in vegetables and fruits, followed by <em>Entamoeba coli</em> (8%), <em>E. histolytica/dispar</em> (7%), and <em>Cryptosporidium</em> spp. (6%). This study provides essential data for health authorities to develop food safety programs. The presence of protozoan parasites in fruits and vegetables highlights the critical need for maintaining rigorous food safety measures across the entire production and distribution process, particularly in countries that are major producers and distributors of these food items.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104592"},"PeriodicalIF":4.5,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595043","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 : 2024-07-02DOI: 10.1016/j.fm.2024.104591
Xiangjun Zhan , Qianqian Li , Peng Tian , Dapeng Wang
Human noroviruses (HuNoVs) are the leading etiological agent causing the worldwide outbreaks of acute epidemic non-bacterial gastroenteritis. Histo-blood group antigens (HBGAs) are commonly acknowledged as cellular receptors or co-receptors for HuNoVs. However, certain genotypes of HuNoVs cannot bind with any HBGAs, suggesting potential additional co-factors and attachment receptors have not been identified yet. In addition, food items, such as oysters and lettuce, play an important role in the transmission of HuNoVs. In the past decade, a couple of attachment factors other than HBGAs have been identified and analyzed from foods and microbiomes. Attachment factors exhibit potential as inhibitors of viral binding to receptors on host cells. Therefore, it is imperative to further characterize the attachment factors for HuNoVs present in foods to effectively control the spread of HuNoVs within the food chain. This review summarizes the potential attachment factors/receptors of HuNoVs in humans, foods, and microbiome.
{"title":"The attachment factors and attachment receptors of human noroviruses","authors":"Xiangjun Zhan , Qianqian Li , Peng Tian , Dapeng Wang","doi":"10.1016/j.fm.2024.104591","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104591","url":null,"abstract":"<div><p>Human noroviruses (HuNoVs) are the leading etiological agent causing the worldwide outbreaks of acute epidemic non-bacterial gastroenteritis. Histo-blood group antigens (HBGAs) are commonly acknowledged as cellular receptors or co-receptors for HuNoVs. However, certain genotypes of HuNoVs cannot bind with any HBGAs, suggesting potential additional co-factors and attachment receptors have not been identified yet. In addition, food items, such as oysters and lettuce, play an important role in the transmission of HuNoVs. In the past decade, a couple of attachment factors other than HBGAs have been identified and analyzed from foods and microbiomes. Attachment factors exhibit potential as inhibitors of viral binding to receptors on host cells. Therefore, it is imperative to further characterize the attachment factors for HuNoVs present in foods to effectively control the spread of HuNoVs within the food chain. This review summarizes the potential attachment factors/receptors of HuNoVs in humans, foods, and microbiome.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104591"},"PeriodicalIF":4.5,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141539803","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}
Despite the crucial role of microbial community composition in the quality and stability of seafood, little emphasis has been given to the microbiota profile of sea urchin gonads. This study investigates the microbial quality and community composition of sea urchin gonads (Echinus esculentus) as a function of harvesting season (autumn, winter, spring, and summer) and location (one site proximal to urban activity areas while the other is located in open water close to the coastline). Significant season-dependent variations were found in psychrotrophic and aerobic plate counts, with higher counts in summer, followed by autumn, spring, and winter. H2S-producing bacteria and Pseudomonas spp. counts were unaffected by harvesting season or location. Sea urchin gonad microbial composition proved resilient and dynamic, primarily shaped by seasonal variations, and minimally influenced by location. Winter and spring samples exhibited higher diversity than autumn and summer. Key genera like Pseudomonas, Psychromonas, Vibrio, Chryseobacterium, Shewanella, and Photobacterium varied seasonally. Pseudomonas, Vibrio, and Photobacterium are crucial in assessing microbial quality and safety due to their roles as specific spoilage organisms (SSOs) and, in some cases, human pathogens. Though relative abundances differed slightly between locations, harvesting location did not notably impact microbial community shaping in gonads. However, the results suggest that harvesting locations near areas with urban activity may lead to contamination with specific bacterial species, possibly due to water quality variations. These findings emphasize the importance of considering seasonality when evaluating sea urchin gonad microbial quality. Identifying key genera enhances insights into potential SSOs and human pathogens, enhancing food safety considerations in the consumption of raw or lightly processed sea urchin gonads and guiding the development of preservation methods to extend shelf life.
{"title":"Effect of harvesting season and location on the microbial quality and community composition of the edible sea urchin (Echinus esculentus) gonads","authors":"Dionysios Tsoukalas, Imen Hamed, Sunniva Hoel, Jørgen Lerfall, Anita Nordeng Jakobsen","doi":"10.1016/j.fm.2024.104594","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104594","url":null,"abstract":"<div><p>Despite the crucial role of microbial community composition in the quality and stability of seafood, little emphasis has been given to the microbiota profile of sea urchin gonads. This study investigates the microbial quality and community composition of sea urchin gonads (<em>Echinus esculentus</em>) as a function of harvesting season (autumn, winter, spring, and summer) and location (one site proximal to urban activity areas while the other is located in open water close to the coastline). Significant season-dependent variations were found in psychrotrophic and aerobic plate counts, with higher counts in summer, followed by autumn, spring, and winter. H<sub>2</sub>S-producing bacteria and <em>Pseudomonas</em> spp. counts were unaffected by harvesting season or location. Sea urchin gonad microbial composition proved resilient and dynamic, primarily shaped by seasonal variations, and minimally influenced by location. Winter and spring samples exhibited higher diversity than autumn and summer. Key genera like <em>Pseudomonas</em>, <em>Psychromonas</em>, <em>Vibrio</em>, <em>Chryseobacterium</em>, <em>Shewanella</em>, and <em>Photobacterium</em> varied seasonally. <em>Pseudomonas</em>, <em>Vibrio</em>, and <em>Photobacterium</em> are crucial in assessing microbial quality and safety due to their roles as specific spoilage organisms (SSOs) and, in some cases, human pathogens. Though relative abundances differed slightly between locations, harvesting location did not notably impact microbial community shaping in gonads. However, the results suggest that harvesting locations near areas with urban activity may lead to contamination with specific bacterial species, possibly due to water quality variations. These findings emphasize the importance of considering seasonality when evaluating sea urchin gonad microbial quality. Identifying key genera enhances insights into potential SSOs and human pathogens, enhancing food safety considerations in the consumption of raw or lightly processed sea urchin gonads and guiding the development of preservation methods to extend shelf life.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104594"},"PeriodicalIF":4.5,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001321/pdfft?md5=0123f55b319fa0ca8cef04ca28a0b4c2&pid=1-s2.0-S0740002024001321-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141539804","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}
Listeria monocytogenes (Lm) is a pathogenic bacteria able to grow at refrigerated temperatures, widely distributed in the environment. This bacteria is susceptible to contaminate various food products of which refrigerated ready-to-eat foods (RTEF) may pose a risk for public health. In Europe, food business operators (FBOs) shall ensure that foodstuffs comply with the relevant microbiological criteria set out in the Regulation (EC) N°2073/2005. Food safety criteria for Lm are defined in RTEF throughout their shelf-life. FBOs should implement studies to demonstrate that the concentration of Lm does not exceed 100 CFU/g at the end of the shelf-life, taking into account foreseeable conditions of distributions, storage and use, including the use by consumers. However, this last part of the cold chain for food products is the most difficult to capture and control.
For this purpose, the European Union Reference Laboratory for Lm (EURL Lm) launched an inquiry to its National Reference Laboratory network and reviewed the scientific literature from 2002 to 2020. The outcomes were integrated in the technical guidance document of the EURL Lm to assess shelf-life of RTEF which resulted in the recommendation to use 10 °C as the reference temperature to simulate the reasonably foreseen storage conditions in domestic refrigerators.
{"title":"Which domestic refrigerator temperatures in Europe? - Focus on shelf-life studies regarding Listeria monocytogenes (Lm) in ready-to-eat (RTE) foods","authors":"Ludivine Bonanno, Hélène Bergis, Nathalie Gnanou-Besse, Adrien Asséré, Corinne Danan","doi":"10.1016/j.fm.2024.104595","DOIUrl":"10.1016/j.fm.2024.104595","url":null,"abstract":"<div><p><em>Listeria monocytogenes</em> (<em>Lm</em>) is a pathogenic bacteria able to grow at refrigerated temperatures, widely distributed in the environment. This bacteria is susceptible to contaminate various food products of which refrigerated ready-to-eat foods (RTEF) may pose a risk for public health. In Europe, food business operators (FBOs) shall ensure that foodstuffs comply with the relevant microbiological criteria set out in the Regulation (EC) N°2073/2005. Food safety criteria for <em>Lm</em> are defined in RTEF throughout their shelf-life. FBOs should implement studies to demonstrate that the concentration of <em>Lm</em> does not exceed 100 CFU/g at the end of the shelf-life, taking into account foreseeable conditions of distributions, storage and use, including the use by consumers. However, this last part of the cold chain for food products is the most difficult to capture and control.</p><p>For this purpose, the European Union Reference Laboratory for <em>Lm</em> (EURL <em>Lm</em>) launched an inquiry to its National Reference Laboratory network and reviewed the scientific literature from 2002 to 2020. The outcomes were integrated in the technical guidance document of the EURL <em>Lm</em> to assess shelf-life of RTEF which resulted in the recommendation to use 10 °C as the reference temperature to simulate the reasonably foreseen storage conditions in domestic refrigerators.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104595"},"PeriodicalIF":4.5,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141622937","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 : 2024-07-02DOI: 10.1016/j.fm.2024.104590
Yonghong Huang , Jinghui Li , Xiaoying Shan , Hanting Wang , Yanxin Duan
Apple ring rot, one of the most common apple postharvest diseases during storage, is caused by Botryosphaeria dothidea. Presently, the disease management is primarily dependent on chemical fungicide application. Here we demonstrated an endophyte bacterium Bacillus tequilensis QNF2, isolated from Chinese leek (Allium tuberosum) roots considerably suppressed B. dothidea mycelial growth, with the highest suppression of 73.56 % and 99.5 % in the PDA and PDB medium, respectively in vitro confront experiments. In in vivo experiments, B. tequilensis QNF2 exhibited a control efficacy of 88.52 % and 100 % on ring rot disease on postharvest apple fruits inoculated with B. dothidea disc and dipped into B. dothidea culture, respectively. In addition, B. tequilensis QNF2 volatile organic compounds (VOCs) also manifested markedly inhibition against B. dothidea mycelial growth and the ring rot on postharvest apple fruits. Moreover, B. tequilensis QNF2 severely damaged the mycelial morphology of B. dothidea. Finally, B. tequilensis QNF2 significantly repressed the expression of six pathogenicity-related genes, such as adh, aldh, aldh3, galm, pdc1, pdc2, involved in glycolysis/gluconeogenesis of B. dothidea. The findings of the study proved that B. tequilensis QNF2 was a promising alternative for controlling apple ring rot of postharvest apple fruit.
{"title":"Bioactivities evaluation of an endophytic bacterial strain Bacillus tequilensis QNF2 inhibiting apple ring rot caused by Botryosphaeria dothidea on postharvest apple fruits","authors":"Yonghong Huang , Jinghui Li , Xiaoying Shan , Hanting Wang , Yanxin Duan","doi":"10.1016/j.fm.2024.104590","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104590","url":null,"abstract":"<div><p>Apple ring rot, one of the most common apple postharvest diseases during storage, is caused by <em>Botryosphaeria dothidea</em>. Presently, the disease management is primarily dependent on chemical fungicide application. Here we demonstrated an endophyte bacterium <em>Bacillus tequilensis</em> QNF2, isolated from Chinese leek (<em>Allium tuberosum</em>) roots considerably suppressed <em>B. dothidea</em> mycelial growth, with the highest suppression of 73.56 % and 99.5 % in the PDA and PDB medium, respectively in vitro confront experiments. In in vivo experiments, <em>B. tequilensis</em> QNF2 exhibited a control efficacy of 88.52 % and 100 % on ring rot disease on postharvest apple fruits inoculated with <em>B. dothidea</em> disc and dipped into <em>B. dothidea</em> culture, respectively. In addition, <em>B. tequilensis</em> QNF2 volatile organic compounds (VOCs) also manifested markedly inhibition against <em>B. dothidea</em> mycelial growth and the ring rot on postharvest apple fruits. Moreover, <em>B. tequilensis</em> QNF2 severely damaged the mycelial morphology of <em>B. dothidea</em>. Finally, <em>B. tequilensis</em> QNF2 significantly repressed the expression of six pathogenicity-related genes, such as <em>adh</em>, <em>aldh</em>, <em>aldh3</em>, <em>galm</em>, <em>pdc1</em>, <em>pdc2</em>, involved in glycolysis/gluconeogenesis of <em>B. dothidea</em>. The findings of the study proved that <em>B. tequilensis</em> QNF2 was a promising alternative for controlling apple ring rot of postharvest apple fruit.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104590"},"PeriodicalIF":4.5,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141539802","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}
To further explore strain potential and develop an aromatic kiwifruit wine fermentation technique, the feasibility of simultaneous inoculation by non-Saccharomyces yeast and lactic acid bacteria was investigated. Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, and Limosilactobacillus fermentum, which have robust β-glucosidase activity as well as good acid and ethanol tolerance, were inoculated for simultaneous fermentation with Zygosaccharomyces rouxii and Meyerozyma guilliermondii, respectively. Subsequently, the chemical compositions and sensory characteristics of the wines were comprehensively evaluated. The results showed that the majority of the simultaneous protocols effectively improved the quality of kiwifruit wines, increasing the content of polyphenols and volatile compounds, thereby enhancing sensory acceptability compared to the fermentation protocols inoculated with non-Saccharomyces yeast individually. Particularly, the collaboration between Lacp. plantarum and Z. rouxii significantly increased the diversity and content of esters, alcohols, and ketones, intensifying floral and seeded fruit odors, and achieving the highest overall acceptability. This study highlights the potential significance of simultaneous inoculation in kiwifruit wine production.
为了进一步探索菌种潜力和开发芳香猕猴桃酒发酵技术,研究了同时接种非酵母菌和乳酸菌的可行性。将β-葡萄糖苷酶活性强、耐酸性和耐乙醇性好的副酸乳杆菌、植物乳杆菌和发酵乳杆菌分别接种到猕猴桃酵母(Zygosaccharomyces rouxii)和猕猴桃酿酒酵母(Meyerozyma guilliermondii)中同时发酵。随后,对葡萄酒的化学成分和感官特征进行了综合评价。结果表明,与单独接种非酵母菌的发酵方案相比,大多数同时发酵方案能有效改善猕猴桃酒的质量,增加多酚和挥发性化合物的含量,从而提高感官接受度。特别是,Lacp.plantarum 和 Z. rouxii 的合作显著增加了酯类、醇类和酮类的多样性和含量,强化了花香和种子果香,并获得了最高的总体可接受性。这项研究强调了在猕猴桃葡萄酒生产中同时接种的潜在意义。
{"title":"Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production","authors":"Wangsheng Sun, Sinuo Feng, Pengfei Bi, Jia Han, Shiqi Li, Xu Liu, Zhe Zhang, Fangyu Long, Jing Guo","doi":"10.1016/j.fm.2024.104589","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104589","url":null,"abstract":"<div><p>To further explore strain potential and develop an aromatic kiwifruit wine fermentation technique, the feasibility of simultaneous inoculation by non-<em>Saccharomyces</em> yeast and lactic acid bacteria was investigated. <em>Lacticaseibacillus paracasei</em>, <em>Lactiplantibacillus plantarum</em>, and <em>Limosilactobacillus fermentum</em>, which have robust <em>β</em>-glucosidase activity as well as good acid and ethanol tolerance, were inoculated for simultaneous fermentation with <em>Zygosaccharomyces rouxii</em> and <em>Meyerozyma guilliermondii</em>, respectively. Subsequently, the chemical compositions and sensory characteristics of the wines were comprehensively evaluated. The results showed that the majority of the simultaneous protocols effectively improved the quality of kiwifruit wines, increasing the content of polyphenols and volatile compounds, thereby enhancing sensory acceptability compared to the fermentation protocols inoculated with non-<em>Saccharomyces</em> yeast individually. Particularly, the collaboration between <em>Lacp. plantarum</em> and <em>Z. rouxii</em> significantly increased the diversity and content of esters, alcohols, and ketones, intensifying floral and seeded fruit odors, and achieving the highest overall acceptability. This study highlights the potential significance of simultaneous inoculation in kiwifruit wine production.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104589"},"PeriodicalIF":4.5,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141481163","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 : 2024-06-21DOI: 10.1016/j.fm.2024.104586
Zachariah Vice , William de Florio , Joseph Masabni , Luis Cisneros-Zevallos , Alejandro Castillo , Chris R. Kerth , Mustafa Akbulut , Thomas M. Taylor
Wood is reportedly more difficult to maintain in hygienic condition versus other food contact materials, yet its use in produce packing and retail warrants efforts to reduce the risk of microbial pathogen contamination and attachment. This study characterized antifouling capabilities of fluorinated silanes applied to wood used in fresh edible produce handling to render the wood superhydrophobic and less supportive of bacterial pathogen attachment. Pine and oak cubic coupon surfaces were treated with 1% (w/w) silane or left untreated. Treated and untreated coupons were inoculated with Salmonella enterica or Listeria monocytogenes and held to facilitate pathogen attachment for 1, 4, or 8 h. Silane treatment of wood produced significant reductions in the proportions of strongly attaching cells for both pathogens versus loosely attaching cells (P < 0.01). Salmonella attachment demonstrated a dependency on wood treatment; silane-treated wood supported a lower fraction of strongly adhering cells (1.87 ± 1.24 log CFU/cm2) versus untreated wood (3.72 ± 0.67 log CFU/cm2). L. monocytogenes demonstrated significant declines in strongly attaching cells during extended exposure to silane-treated wood, from 7.59 ± 0.14 to 5.27 ± 0.68 log CFU/cm2 over 8 h post-inoculation. Microscopic analysis demonstrated silane treatment increased the surface roughness of both woods, leading to superhydrophobic conditions on wood surfaces, consequently decreasing strong attachment of pathogenic bacteria.
{"title":"Superhydrophobic coatings reduce human bacterial foodborne pathogen attachment to woods used in fresh produce harvest and postharvest packing","authors":"Zachariah Vice , William de Florio , Joseph Masabni , Luis Cisneros-Zevallos , Alejandro Castillo , Chris R. Kerth , Mustafa Akbulut , Thomas M. Taylor","doi":"10.1016/j.fm.2024.104586","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104586","url":null,"abstract":"<div><p>Wood is reportedly more difficult to maintain in hygienic condition versus other food contact materials, yet its use in produce packing and retail warrants efforts to reduce the risk of microbial pathogen contamination and attachment. This study characterized antifouling capabilities of fluorinated silanes applied to wood used in fresh edible produce handling to render the wood superhydrophobic and less supportive of bacterial pathogen attachment. Pine and oak cubic coupon surfaces were treated with 1% (w/w) silane or left untreated. Treated and untreated coupons were inoculated with <em>Salmonella enterica</em> or <em>Listeria monocytogenes</em> and held to facilitate pathogen attachment for 1, 4, or 8 h. Silane treatment of wood produced significant reductions in the proportions of strongly attaching cells for both pathogens versus loosely attaching cells (<em>P</em> < 0.01). <em>Salmonella</em> attachment demonstrated a dependency on wood treatment; silane-treated wood supported a lower fraction of strongly adhering cells (1.87 ± 1.24 log CFU/cm<sup>2</sup>) versus untreated wood (3.72 ± 0.67 log CFU/cm<sup>2</sup>). <em>L. monocytogenes</em> demonstrated significant declines in strongly attaching cells during extended exposure to silane-treated wood, from 7.59 ± 0.14 to 5.27 ± 0.68 log CFU/cm<sup>2</sup> over 8 h post-inoculation. Microscopic analysis demonstrated silane treatment increased the surface roughness of both woods, leading to superhydrophobic conditions on wood surfaces, consequently decreasing strong attachment of pathogenic bacteria.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104586"},"PeriodicalIF":4.5,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141444541","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 : 2024-06-20DOI: 10.1016/j.fm.2024.104585
Jose Aguiar-Cervera , Federico Visinoni , Penghan Zhang , Katherine Hollywood , Urska Vrhovsek , Oliver Severn , Daniela Delneri
In recent years, the boom of the craft beer industry refocused the biotech interest from ethanol production to diversification of beer aroma profiles. This study analyses the fermentative phenotype of a collection of non-conventional yeasts and examines their role in creating new flavours, particularly through co-fermentation with industrial Saccharomyces cerevisiae. High-throughput solid and liquid media fitness screening compared the ability of eight Saccharomyces and four non-Saccharomyces yeast strains to grow in wort. We determined the volatile profile of these yeast strains and found that Hanseniaspora vineae displayed a particularly high production of the desirable aroma compounds ethyl acetate and 2-phenethyl acetate. Given that H. vineae on its own can't ferment maltose and maltotriose, we carried out mixed wort co-fermentations with a S. cerevisiae brewing strain at different ratios. The two yeast strains were able to co-exist throughout the experiment, regardless of their initial inoculum, and the increase in the production of the esters observed in the H. vineae monoculture was maintained, alongside with a high ethanol production. Moreover, different inoculum ratios yielded different aroma profiles: the 50/50 S. cerevisiae/H. vineae ratio produced a more balanced profile, while the 10/90 ratio generated stronger floral aromas. Our findings show the potential of using different yeasts and different inoculum combinations to tailor the final aroma, thus offering new possibilities for a broader range of beer flavours and styles.
近年来,精酿啤酒行业的蓬勃发展使生物技术的研究重点从乙醇生产转向啤酒香味的多样化。本研究分析了一系列非常规酵母的发酵表型,并研究了它们在创造新口味方面的作用,特别是通过与工业酵母共同发酵。高通量固体和液体培养基适性筛选比较了八种酵母菌和四种非酵母菌在麦汁中的生长能力。我们测定了这些酵母菌株的挥发性特征,发现葡萄汉逊酵母菌(Hanseniaspora vineae)能产生特别多的理想芳香化合物乙酸乙酯和乙酸 2-苯乙酯。鉴于醋酸汉逊酵母本身不能发酵麦芽糖和麦芽三糖,我们以不同的比例与酿酒葡萄孢菌株进行了混合麦汁共发酵。在整个实验过程中,无论初始接种量如何,这两种酵母菌株都能共存,而且在葡萄醋酸纤维单培养基中观察到的酯类生产的增加与乙醇的高产量都得以保持。此外,不同的接种物比例产生了不同的香气:50/50 的 S. cerevisiae/H. vineae 比例产生了更均衡的香气,而 10/90 的比例则产生了更浓郁的花香。我们的研究结果表明,使用不同的酵母和不同的接种物组合可以定制最终的香气,从而为更广泛的啤酒风味和风格提供新的可能性。
{"title":"Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer","authors":"Jose Aguiar-Cervera , Federico Visinoni , Penghan Zhang , Katherine Hollywood , Urska Vrhovsek , Oliver Severn , Daniela Delneri","doi":"10.1016/j.fm.2024.104585","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104585","url":null,"abstract":"<div><p>In recent years, the boom of the craft beer industry refocused the biotech interest from ethanol production to diversification of beer aroma profiles. This study analyses the fermentative phenotype of a collection of non-conventional yeasts and examines their role in creating new flavours, particularly through co-fermentation with industrial <em>Saccharomyces cerevisiae</em>. High-throughput solid and liquid media fitness screening compared the ability of eight <em>Saccharomyces</em> and four non-<em>Saccharomyces</em> yeast strains to grow in wort. We determined the volatile profile of these yeast strains and found that <em>Hanseniaspora vineae</em> displayed a particularly high production of the desirable aroma compounds ethyl acetate and 2-phenethyl acetate. Given that <em>H. vineae</em> on its own can't ferment maltose and maltotriose, we carried out mixed wort co-fermentations with a <em>S. cerevisiae</em> brewing strain at different ratios. The two yeast strains were able to co-exist throughout the experiment, regardless of their initial inoculum, and the increase in the production of the esters observed in the <em>H. vineae</em> monoculture was maintained, alongside with a high ethanol production. Moreover, different inoculum ratios yielded different aroma profiles: the 50/50 <em>S. cerevisiae</em>/<em>H. vineae</em> ratio produced a more balanced profile, while the 10/90 ratio generated stronger floral aromas. Our findings show the potential of using different yeasts and different inoculum combinations to tailor the final aroma, thus offering new possibilities for a broader range of beer flavours and styles.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104585"},"PeriodicalIF":4.5,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001230/pdfft?md5=677dac139b2c5bd86d73d74cb77b97b8&pid=1-s2.0-S0740002024001230-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141439214","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}
Pub Date : 2024-06-19DOI: 10.1016/j.fm.2024.104588
Shan Wei , Qianru Xu , Shan Pei , Yangyong Lv , Yang Lei , Shuaibing Zhang , Huanchen zhai , Yuansen Hu
Aspergillus flavus infects important crops and produces carcinogenic aflatoxins, posing a serious threat to food safety and human health. Biochemical analysis and RNA-seq were performed to investigate the effects and mechanisms of piperitone on A. flavus growth and aflatoxin B1 biosynthesis. Piperitone significantly inhibited the growth of A. flavus, AFB1 production, and its pathogenicity on peanuts and corn flour. Differentially expressed genes (DEGs) associated with the synthesis of chitin, glucan, and ergosterol were markedly down-regulated, and the ergosterol content was reduced, resulting in a disruption in the integrity of the cell wall and cell membrane. Moreover, antioxidant genes were down-regulated, the correspondingly activities of antioxidant enzymes such as catalase, peroxidase, and superoxide dismutase were reduced, and levels of superoxide anion and hydrogen peroxide were increased, leading to a burst of reactive oxygen species (ROS). Accompanied by ROS accumulation, DNA fragmentation and cell autophagy were observed, and 16 aflatoxin cluster genes were down-regulated. Overall, piperitone disrupts the integrity of the cell wall and cell membrane, triggers the accumulation of ROS, causes DNA fragmentation and cell autophagy, ultimately leading to defective growth and impaired AFB1 biosynthesis.
黄曲霉感染重要农作物并产生致癌的黄曲霉毒素,对食品安全和人类健康构成严重威胁。为了研究胡椒酮对黄曲霉生长和黄曲霉毒素 B1 生物合成的影响和机制,我们进行了生化分析和 RNA-seq 研究。胡椒酮能明显抑制黄曲霉的生长、AFB1的产生及其在花生和玉米粉上的致病性。与几丁质、葡聚糖和麦角固醇合成相关的差异表达基因(DEGs)明显下调,麦角固醇含量减少,导致细胞壁和细胞膜的完整性受到破坏。此外,抗氧化基因下调,过氧化氢酶、过氧化物酶和超氧化物歧化酶等抗氧化酶的活性相应降低,超氧阴离子和过氧化氢水平升高,导致活性氧(ROS)爆发。伴随着 ROS 的积累,观察到 DNA 断裂和细胞自噬,16 个黄曲霉毒素簇基因下调。总之,胡椒酮会破坏细胞壁和细胞膜的完整性,引发 ROS 积累,导致 DNA 断裂和细胞自噬,最终导致生长缺陷和 AFB1 生物合成受损。
{"title":"Unraveling the antifungal and anti-aflatoxin B1 mechanisms of piperitone on Aspergillus flavus","authors":"Shan Wei , Qianru Xu , Shan Pei , Yangyong Lv , Yang Lei , Shuaibing Zhang , Huanchen zhai , Yuansen Hu","doi":"10.1016/j.fm.2024.104588","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104588","url":null,"abstract":"<div><p><em>Aspergillus flavus</em> infects important crops and produces carcinogenic aflatoxins, posing a serious threat to food safety and human health. Biochemical analysis and RNA-seq were performed to investigate the effects and mechanisms of piperitone on <em>A. flavus</em> growth and aflatoxin B1 biosynthesis. Piperitone significantly inhibited the growth of <em>A. flavus</em>, AFB1 production, and its pathogenicity on peanuts and corn flour. Differentially expressed genes (DEGs) associated with the synthesis of chitin, glucan, and ergosterol were markedly down-regulated, and the ergosterol content was reduced, resulting in a disruption in the integrity of the cell wall and cell membrane. Moreover, antioxidant genes were down-regulated, the correspondingly activities of antioxidant enzymes such as catalase, peroxidase, and superoxide dismutase were reduced, and levels of superoxide anion and hydrogen peroxide were increased, leading to a burst of reactive oxygen species (ROS). Accompanied by ROS accumulation, DNA fragmentation and cell autophagy were observed, and 16 aflatoxin cluster genes were down-regulated. Overall, piperitone disrupts the integrity of the cell wall and cell membrane, triggers the accumulation of ROS, causes DNA fragmentation and cell autophagy, ultimately leading to defective growth and impaired AFB1 biosynthesis.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104588"},"PeriodicalIF":4.5,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141434756","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}
Accurate identification of the fungal community spontaneously colonizing food products, aged in natural and not controlled environments, provides information about potential mycotoxin risk associated with its consumption.
Autochthonous mycobiota colonizing cheese aging in Dossena mines, was investigated and characterized by two approaches: microbial isolations and metabarcoding. Microbial isolations and metabarcoding analysis were conducted on cheese samples, obtained by four batches, produced in four different seasons of the year, aged for 90 and 180 days, by five dairy farms. The two approaches, with different taxonomical resolution power, highlighted Penicillium biforme among filamentous fungi, collected from 58 out of 68 cheeses, and Debaryomyces hansenii among yeasts, as the most abundant species (31 ÷ 65%), none representing a health risk for human cheese consumption. Shannon index showed that the richness of mycobiota increases after 180 days of maturation. Beta diversity analysis highlighted significant differences in composition of mycobiota of cheese produced by different dairy farms and aged for different durations. Weak negative growth interaction between P. biforme and Aspergillus westerdijkiae by in vitro analysis was observed leading to hypothesize that a reciprocal control is possible, also affected by natural environmental conditions, possibly disadvantageous for the last species.
{"title":"Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena's mine","authors":"Pamela Anelli , Chiara Dall’Asta , Giuseppe Cozzi , Filomena Epifani , Daria Carella , Davide Scarpetta , Milena Brasca , Antonio Moretti , Antonia Susca","doi":"10.1016/j.fm.2024.104587","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104587","url":null,"abstract":"<div><p>Accurate identification of the fungal community spontaneously colonizing food products, aged in natural and not controlled environments, provides information about potential mycotoxin risk associated with its consumption.</p><p>Autochthonous mycobiota colonizing cheese aging in Dossena mines, was investigated and characterized by two approaches: microbial isolations and metabarcoding. Microbial isolations and metabarcoding analysis were conducted on cheese samples, obtained by four batches, produced in four different seasons of the year, aged for 90 and 180 days, by five dairy farms. The two approaches, with different taxonomical resolution power, highlighted <em>Penicillium biforme</em> among filamentous fungi, collected from 58 out of 68 cheeses, and <em>Debaryomyces hansenii</em> among yeasts, as the most abundant species (31 ÷ 65%), none representing a health risk for human cheese consumption. Shannon index showed that the richness of mycobiota increases after 180 days of maturation. Beta diversity analysis highlighted significant differences in composition of mycobiota of cheese produced by different dairy farms and aged for different durations. Weak negative growth interaction between <em>P. biforme</em> and <em>Aspergillus westerdijkiae</em> by <em>in vitro</em> analysis was observed leading to hypothesize that a reciprocal control is possible, also affected by natural environmental conditions, possibly disadvantageous for the last species.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104587"},"PeriodicalIF":4.5,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001254/pdfft?md5=488e05e7dfd605aec63606205ffa81ee&pid=1-s2.0-S0740002024001254-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141439257","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}