Pub Date : 2025-03-01DOI: 10.1016/j.ijfoodmicro.2025.111139
Qingli Zhou , Chaoya Zhao , Xiefei Li , Huiqun Wang , Qun Huang , Yong Sun , Yan Zhou
Tomato sour soup (TSS) is a traditional fermented food in the southwest of Guizhou province, China. In a previous study, we found that the purine nucleoside compound content in TSS was decreased after fermentation. In this study, we screened the nucleoside-degrading lactic acid bacteria in TSS and explored possible mechanisms for the degradation of purine nucleoside compound. Lp. plantarum ST-11 was chosen because of its strong guanosine and inosine degradation, low guanine and hypoxanthine production, safety, and probiotic characteristics. The whole genome sequence had 3,344,042 bp, and approximately 110 genes were related to nucleotide metabolism. Guanosine administration induced the downregulation of 26 metabolites and upregulation of 75 metabolites, which related to energy substances, purines, and pyrimidines et al. Thus, Lp. plantarum ST-11, with high nucleoside degradation and low purine production, was screened from TSS, as a potential probiotic to prevent hyperuricemia.
{"title":"Discovery of lactic acid bacteria with high nucleoside degradation and low purine production in tomato sour soup","authors":"Qingli Zhou , Chaoya Zhao , Xiefei Li , Huiqun Wang , Qun Huang , Yong Sun , Yan Zhou","doi":"10.1016/j.ijfoodmicro.2025.111139","DOIUrl":"10.1016/j.ijfoodmicro.2025.111139","url":null,"abstract":"<div><div>Tomato sour soup (TSS) is a traditional fermented food in the southwest of Guizhou province, China. In a previous study, we found that the purine nucleoside compound content in TSS was decreased after fermentation. In this study, we screened the nucleoside-degrading lactic acid bacteria in TSS and explored possible mechanisms for the degradation of purine nucleoside compound. <em>Lp. plantarum</em> ST-11 was chosen because of its strong guanosine and inosine degradation, low guanine and hypoxanthine production, safety, and probiotic characteristics. The whole genome sequence had 3,344,042 bp, and approximately 110 genes were related to nucleotide metabolism. Guanosine administration induced the downregulation of 26 metabolites and upregulation of 75 metabolites, which related to energy substances, purines, and pyrimidines et al. Thus, <em>Lp. plantarum</em> ST-11, with high nucleoside degradation and low purine production, was screened from TSS, as a potential probiotic to prevent hyperuricemia.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111139"},"PeriodicalIF":5.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552060","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 : 2025-02-28DOI: 10.1016/j.ijfoodmicro.2025.111119
Yilin Qian, Taige Liu, Liu Yang, Xianghong Meng, Fei Jia, Zunying Liu
The bacterium Shewanella is commonly found in fishery products along the whole cold chain transportation system and poses a significant threat to public health and the global economy due to its propensity for contaminating food and causing spoilage. In this research, four specific spoilage organisms (SSO) (Shewanella spp.) isolated from various refrigerated aquatic products were found to exhibit electrochemical properties. When modifying the conventional microbial fuel cells with shrimp meat extract as the donor-acceptor, an interesting result was found in the current output of the “shrimp battery”, where it exhibits a significant activation effect and the accumulation of total volatile basic nitrogen, Trimethylamine N-oxide and bioamines. The transcriptomic analysis reveals that the extracellular electron transport pathway of Shewanella putrefaciens-329 in aquatic environments underwent a transfer from Mtr cluster to cbb3-type, with its metabolic focus transitioning toward the accumulation of amines, sulfides, and biofilms. Our findings demonstrate that the electrochemical characteristics of Shewanella in aquatic environments play a crucial role in accelerating low-temperature spoilage of aquatic products, thereby offering a novel target for mitigating the detrimental loss of aquatic products caused by Shewanella.
{"title":"Electroactivity of Shewanella putrefaciens induced by shrimp matrix: Catalyst for spoilage acceleration","authors":"Yilin Qian, Taige Liu, Liu Yang, Xianghong Meng, Fei Jia, Zunying Liu","doi":"10.1016/j.ijfoodmicro.2025.111119","DOIUrl":"10.1016/j.ijfoodmicro.2025.111119","url":null,"abstract":"<div><div>The bacterium <em>Shewanella</em> is commonly found in fishery products along the whole cold chain transportation system and poses a significant threat to public health and the global economy due to its propensity for contaminating food and causing spoilage. In this research, four specific spoilage organisms (SSO) (<em>Shewanella</em> spp.) isolated from various refrigerated aquatic products were found to exhibit electrochemical properties. When modifying the conventional microbial fuel cells with shrimp meat extract as the donor-acceptor, an interesting result was found in the current output of the “shrimp battery”, where it exhibits a significant activation effect and the accumulation of total volatile basic nitrogen, Trimethylamine N-oxide and bioamines. The transcriptomic analysis reveals that the extracellular electron transport pathway of <em>Shewanella putrefaciens</em>-329 in aquatic environments underwent a transfer from <em>Mtr</em> cluster to <em>cbb</em><sub><em>3</em></sub>-type, with its metabolic focus transitioning toward the accumulation of amines, sulfides, and biofilms. Our findings demonstrate that the electrochemical characteristics of <em>Shewanella</em> in aquatic environments play a crucial role in accelerating low-temperature spoilage of aquatic products, thereby offering a novel target for mitigating the detrimental loss of aquatic products caused by <em>Shewanella</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111119"},"PeriodicalIF":5.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552059","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 : 2025-02-28DOI: 10.1016/j.ijfoodmicro.2025.111137
Peng Guo , Lei Zhang , Mengge Ning , Ting Cai , Fangyu Long , Yahong Yuan , Tianli Yue
Salmonella remains a major foodborne pathogen responsible for food poisoning and poses a serious threat to public health. This study has developed an edible antimicrobial film using bacteriophage (phage) SaTp-04, specifically designed to capture and eliminate Salmonella in food. Optimal film conditions were achieved using casein (CA) and sodium alginate (SA) as the matrix, glycerol as the plasticizer, and phage protector. The mechanical properties and phage encapsulation rate were used as response variables. The presence of phage SaTp-04 did not significantly alter the thickness, tensile strength, elongation at break, water vapor permeability, moisture content, or water solubility of the film. Furthermore, the Fourier Transform Infrared spectroscopy, X-ray diffraction, and microscopic morphology of the phage film were similar to those of the phage-free film. The phage titer in the film remained stable for up to five weeks at 4 °C. Phage release from the film in water followed a first-order kinetics model (y = 85.312 × (1-e−0.106x), R2 = 0.9687). The release amount and rate were lower at 4 °C on LB plate surfaces than at 25 °C. The phage film inhibited Salmonella growth on fresh chicken breast and carrots at 4 and 10 °C. The surface of chicken breast packaged with the phage film showed a reduction of approximately 6 log CFU/cm2 in Salmonella compared to the control, while the carrot surface demonstrated a reduction in Salmonella to below the detection limit (10 CFU/cm2) at 37 °C. These results confirm the feasibility of using phage SaTp-04 CA–SA edible films for food safety, providing a viable strategy for developing targeted capture packaging for foodborne pathogenic bacteria.
{"title":"Characterization and release of casein‑sodium alginate embedding phage edible film and the application in controlling of Salmonella contamination in food","authors":"Peng Guo , Lei Zhang , Mengge Ning , Ting Cai , Fangyu Long , Yahong Yuan , Tianli Yue","doi":"10.1016/j.ijfoodmicro.2025.111137","DOIUrl":"10.1016/j.ijfoodmicro.2025.111137","url":null,"abstract":"<div><div><em>Salmonella</em> remains a major foodborne pathogen responsible for food poisoning and poses a serious threat to public health. This study has developed an edible antimicrobial film using bacteriophage (phage) SaTp-04, specifically designed to capture and eliminate <em>Salmonella</em> in food. Optimal film conditions were achieved using casein (CA) and sodium alginate (SA) as the matrix, glycerol as the plasticizer, and phage protector. The mechanical properties and phage encapsulation rate were used as response variables. The presence of phage SaTp-04 did not significantly alter the thickness, tensile strength, elongation at break, water vapor permeability, moisture content, or water solubility of the film. Furthermore, the Fourier Transform Infrared spectroscopy, X-ray diffraction, and microscopic morphology of the phage film were similar to those of the phage-free film. The phage titer in the film remained stable for up to five weeks at 4 °C. Phage release from the film in water followed a first-order kinetics model (y = 85.312 × (1-e<sup>−0.106x</sup>), R<sup>2</sup> = 0.9687). The release amount and rate were lower at 4 °C on LB plate surfaces than at 25 °C. The phage film inhibited <em>Salmonella</em> growth on fresh chicken breast and carrots at 4 and 10 °C. The surface of chicken breast packaged with the phage film showed a reduction of approximately 6 log CFU/cm<sup>2</sup> in <em>Salmonella</em> compared to the control, while the carrot surface demonstrated a reduction in <em>Salmonella</em> to below the detection limit (10 CFU/cm<sup>2</sup>) at 37 °C. These results confirm the feasibility of using phage SaTp-04 CA–SA edible films for food safety, providing a viable strategy for developing targeted capture packaging for foodborne pathogenic bacteria.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111137"},"PeriodicalIF":5.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528690","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}
An outbreak of diarrheal illness related to milk cartons served in school lunches, occurred in June 2021, involving more than 1800 cases from 25 schools. A strain of Escherichia coli OUT (OgGp9):H18 was implicated in the outbreak. This strain does not possess virulence factors typical of other E. coli pathotypes. In this study, we examined the pathogenicity of the E. coli OUT (OgGp9):H18 strain using genomic analysis and animal models. A core genome-based phylogenetic analysis revealed that this strain belongs to a clade comprising ST1380 strains and is distinct from enteroaggregative E. coli 042 and uropathogenic E. coli UMN026, which were previously considered to be phylogenetically related to this strain. In addition, the strain harbors a plasmid similar to that of atypical enterotoxigenic E. coli, encoding Coli Surface antigen CS8 and a type VI secretion system (T6SS). The strain caused mortality in mice following intraperitoneal inoculation. Marmosets inoculated orally, experienced diarrhea and long-term shedding. Curing the strain of the 103 Kbp plasmid it carries reduced mortality rates and colonization in the experimental animals, indicating that the plasmid encodes virulence factors. However, the mortality of mice treated with the plasmid-cured strain was higher than that of those treated with nonvirulent E. coli K-12, indicating that the chromosome also encodes virulence factors. Identified chromosomal virulence factors include a T6SS, the second type III secretion system in E. coli, ETT2, and the capsule gene cluster kps. These findings suggest that atypical diarrheagenic E. coli, such as the strain investigated in this study, may be the cause of foodborne illness in patients with diarrhea with an unknown cause.
{"title":"Genomic features and pathogenicity of atypical diarrheagenic Escherichia coli from a large foodborne outbreak","authors":"Kenji Ohya , Shouhei Hirose , Kohei Nishikaku , Takahiro Ohnishi , Kenichi Lee , Sunao Iyoda , Akiko Kubomura , Yukihiro Akeda , Katsumi Mizukami , Tomikatsu Suzuki , Kenji Takinami , Yuhji Taquahashi , Makiko Kuwagata , Satoshi Kitajima , Takashi Inoue , Yukiko Hara-Kudo","doi":"10.1016/j.ijfoodmicro.2025.111134","DOIUrl":"10.1016/j.ijfoodmicro.2025.111134","url":null,"abstract":"<div><div>An outbreak of diarrheal illness related to milk cartons served in school lunches, occurred in June 2021, involving more than 1800 cases from 25 schools. A strain of <em>Escherichia coli</em> OUT (OgGp9):H18 was implicated in the outbreak. This strain does not possess virulence factors typical of other <em>E. coli</em> pathotypes. In this study, we examined the pathogenicity of the <em>E. coli</em> OUT (OgGp9):H18 strain using genomic analysis and animal models. A core genome-based phylogenetic analysis revealed that this strain belongs to a clade comprising ST1380 strains and is distinct from enteroaggregative <em>E. coli</em> 042 and uropathogenic <em>E. coli</em> UMN026, which were previously considered to be phylogenetically related to this strain. In addition, the strain harbors a plasmid similar to that of atypical enterotoxigenic <em>E. coli</em>, encoding Coli Surface antigen CS8 and a type VI secretion system (T6SS). The strain caused mortality in mice following intraperitoneal inoculation. Marmosets inoculated orally, experienced diarrhea and long-term shedding. Curing the strain of the 103 Kbp plasmid it carries reduced mortality rates and colonization in the experimental animals, indicating that the plasmid encodes virulence factors. However, the mortality of mice treated with the plasmid-cured strain was higher than that of those treated with nonvirulent <em>E. coli</em> K-12, indicating that the chromosome also encodes virulence factors. Identified chromosomal virulence factors include a T6SS, the second type III secretion system in <em>E. coli</em>, ETT2, and the capsule gene cluster <em>kps</em>. These findings suggest that atypical diarrheagenic <em>E. coli</em>, such as the strain investigated in this study, may be the cause of foodborne illness in patients with diarrhea with an unknown cause.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111134"},"PeriodicalIF":5.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552058","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}
The Northern Argentinean Patagonia is the southernmost producing region of wine grapes and wine in Argentina. Their wines possess distinctive features due to the wide variety of red and white grapes and weather conditions, achieving great acceptance in local and international markets. The aims of the present study were to determine and characterize the mycobiota present in wine grapes from Northern Patagonia, to analyse the ability of the isolates to produce mycotoxins, and to determine the natural occurrence of OTA and monitoring its presence in wine over time. A wide diversity of fungal contamination was found on grape berries surface. The most abundant genera isolated were: Alternaria (55.8 %), Aspergillus (12.7 %), Trichoderma (6.5 %), Penicillium (5.3 %), Fusarium (4.4 %), Epiccocum (4.2 %), Acremonium (2.6 %) and Botrytis (2.5 %). Alternaria was the predominant genus with the highest proportion during the three years of study and A. tenuissima was the most frequent species isolated. In contrast, a low incidence of Aspergillus section Nigri was found. Isolates identified belonged to Aspergillus niger aggregate and, more specifically, to A. tubingensis species. No Aspergillus carbonarius isolates were found. A low percentage of A. tubingensis isolates were ochratoxin A producers (4.7 %) in the range of 14.6–233.3 μg/Kg and FB2 producers (3.7 %) in the range of 79.7–277.8 μg/Kg. None of the OTA producer isolates were able to produce FB2 and vice versa. Analysis of OTA content in wine samples from Northern Patagonia showed negative results: OTA was not detected in any of the samples analysed. Our findings suggest a low risk of wine contamination with OTA.
{"title":"Mycotoxigenic fungi, OTA and fumonisin B2 production by Aspergillus section Nigri isolated from wine grapes and natural occurrence of OTA in wines of Northern Argentinean Patagonia","authors":"Carolina Temperini , Minna Kemppainen , Mónica Moya , Mariana Greco , Alejandro Pardo , Graciela Pose","doi":"10.1016/j.ijfoodmicro.2025.111135","DOIUrl":"10.1016/j.ijfoodmicro.2025.111135","url":null,"abstract":"<div><div>The Northern Argentinean Patagonia is the southernmost producing region of wine grapes and wine in Argentina. Their wines possess distinctive features due to the wide variety of red and white grapes and weather conditions, achieving great acceptance in local and international markets. The aims of the present study were to determine and characterize the mycobiota present in wine grapes from Northern Patagonia, to analyse the ability of the isolates to produce mycotoxins, and to determine the natural occurrence of OTA and monitoring its presence in wine over time. A wide diversity of fungal contamination was found on grape berries surface. The most abundant genera isolated were: <em>Alternaria</em> (55.8 %), <em>Aspergillus</em> (12.7 %), <em>Trichoderma</em> (6.5 %), <em>Penicillium</em> (5.3 %), <em>Fusarium</em> (4.4 %), <em>Epiccocum</em> (4.2 %), <em>Acremonium</em> (2.6 %) and <em>Botrytis</em> (2.5 %). <em>Alternaria</em> was the predominant genus with the highest proportion during the three years of study and <em>A. tenuissima</em> was the most frequent species isolated. In contrast, a low incidence of <em>Aspergillus</em> section <em>Nigri</em> was found. Isolates identified belonged to <em>Aspergillus niger</em> aggregate and, more specifically, to <em>A. tubingensis</em> species<em>.</em> No <em>Aspergillus carbonarius</em> isolates were found. A low percentage of <em>A. tubingensis</em> isolates were ochratoxin A producers (4.7 %) in the range of 14.6–233.3 μg/Kg and FB2 producers (3.7 %) in the range of 79.7–277.8 μg/Kg. None of the OTA producer isolates were able to produce FB2 and vice versa. Analysis of OTA content in wine samples from Northern Patagonia showed negative results: OTA was not detected in any of the samples analysed. Our findings suggest a low risk of wine contamination with OTA.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111135"},"PeriodicalIF":5.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510107","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 : 2025-02-24DOI: 10.1016/j.ijfoodmicro.2025.111131
Mateusz Gemba, Elżbieta Rosiak, Danuta Kołożyn-Krajewska
Cronobacter sakazakii and Enterobacter cloacae exhibit the ability to form biofilms, making them resistant to drying, antibiotics, and changes in pH. These biofilms can adhere to different surfaces, including tissues, catheters, enteral feeding tubes, and work surfaces, potentially leading to cross-infection risks in both the food and medical sectors. The objective of this study was to develop a predictive model of biofilm formation over time by C. sakazakii and E. cloacae on medical polyvinyl chloride (PVC) at 37 °C and stainless steel (SS), polypropylene (PP) surfaces at 4 °C and different microbial inoculum concentration. A staining method and spectrophotometric measurement were used to assess biofilm formation. SyStat Software Inc. for Windows Table curve 3D v.4.0.05 and non-linear functions were used to develop predictive models. Analysis of biofilm formation on SS and PP surfaces at 4 °C by all analyzed bacteria suggests that hygiene procedures in refrigeration equipment should be performed daily, the maximum safe storage time for bottled milk is 24 h. At 37 °C E. cloacae posed the highest risk of biofilm formation on the surface of PVC tubing at 6–36 h. The six best response surface models of biofilm formation were selected for presentation. The majority of these models demonstrated good accuracy, as evidenced low mean standard errors (MSE), high coefficient R2 and Adjusted R(Aung and Chang, 20142). These models can be utilized to evaluate the microbiological risks in settings such as human milk banks, neonatal intensive care units and food industry plants.
{"title":"Development of predictive models of biofilm formation by C. sakazakii, E. cloacae on surfaces used in the food industry and medicine","authors":"Mateusz Gemba, Elżbieta Rosiak, Danuta Kołożyn-Krajewska","doi":"10.1016/j.ijfoodmicro.2025.111131","DOIUrl":"10.1016/j.ijfoodmicro.2025.111131","url":null,"abstract":"<div><div><em>Cronobacter sakazakii</em> and <em>Enterobacter cloacae</em> exhibit the ability to form biofilms, making them resistant to drying, antibiotics, and changes in pH. These biofilms can adhere to different surfaces, including tissues, catheters, enteral feeding tubes, and work surfaces, potentially leading to cross-infection risks in both the food and medical sectors. The objective of this study was to develop a predictive model of biofilm formation over time by <em>C. sakazakii</em> and <em>E. cloacae</em> on medical polyvinyl chloride (PVC) at 37 °C and stainless steel (SS), polypropylene (PP) surfaces at 4 °C and different microbial inoculum concentration. A staining method and spectrophotometric measurement were used to assess biofilm formation. SyStat Software Inc. for Windows Table curve 3D v.4.0.05 and non-linear functions were used to develop predictive models. Analysis of biofilm formation on SS and PP surfaces at 4 °C by all analyzed bacteria suggests that hygiene procedures in refrigeration equipment should be performed daily, the maximum safe storage time for bottled milk is 24 h. At 37 °C <em>E. cloacae</em> posed the highest risk of biofilm formation on the surface of PVC tubing at 6–36 h. The six best response surface models of biofilm formation were selected for presentation. The majority of these models demonstrated good accuracy, as evidenced low mean standard errors (MSE), high coefficient R<sup>2</sup> and Adjusted R(<span><span>Aung and Chang, 2014</span></span><sup>2)</sup>. These models can be utilized to evaluate the microbiological risks in settings such as human milk banks, neonatal intensive care units and food industry plants.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111131"},"PeriodicalIF":5.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528691","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 : 2025-02-22DOI: 10.1016/j.ijfoodmicro.2025.111129
Lanqi Li , Honghu Sun , Jianyun Zhao , Huanjing Sheng , Menghan Li , Lanxin Zhao , Shiwei Liu , Séamus Fanning , Lu Wang , Yang Wang , Yongning Wu , Hao Ding , Li Bai
Foodborne Salmonella is the main cause of salmonellosis in China. Porcine animals are a reservoir for this bacterium consequently posing a threat to food safety and public health. In this study, 157 out of 240 pork samples (65.42 %) were identified as Salmonella-positive. From these, after isolation and deduplication, 376 Salmonella isolates were collected. Twenty four serovars were identified based on WGS, among which S. London/ST155 (24.47 %), S. Rissen/ST469 (23.40 %), S. Derby/ST40 (13.56 %), and S. 4,[5],12:i:- (monophasic S. Typhimurium)/ST34 (13.30 %) were dominant. In all, 69.68 % (262/376) of these isolates expressed multidrug resistance (MDR, defined as resistance to compounds in three or more antimicrobial classes) phenotypes with S. London (54.35 %, 50/92) accounting for the highest proportion of these. Notably, the resistance to front-line critically important antimicrobial agents (CIA), including cephalosporins, ciprofloxacin, and azithromycin was 0.80 %. Based on in silico analysis, antimicrobial resistant-encoding genes (ARG) identified in the MDR isolates included aac(3)-IId, aac(6′)-Iaa, blaTEM-1B, mph(A), qnrB6, aac(6′)-Ib-cr, sul1, sul2, and tet(A), which expressed resistance to aminoglycosides, β-lactams, macrolides, quinolones, sulfonamides, and tetracyclines. Furthermore, diverse biocide and heavy metal resistance-encoding genes were distributed across different serovars with triC encoding triclosan resistance being identified exclusively in S. London. Moreover, monophasic S. 4,[5],12:i:- carried the greatest number of virulence factors and heavy metal resistance genes among the dominant serovars. This study extended our understanding of the genomic epidemiology and multidrug resistance of Salmonella derived from pork and highlighted the potential risk to human health, posed by commonly encountered serovars.
{"title":"The genomic characteristics of dominant Salmonella enterica serovars from retail pork in Sichuan province, China","authors":"Lanqi Li , Honghu Sun , Jianyun Zhao , Huanjing Sheng , Menghan Li , Lanxin Zhao , Shiwei Liu , Séamus Fanning , Lu Wang , Yang Wang , Yongning Wu , Hao Ding , Li Bai","doi":"10.1016/j.ijfoodmicro.2025.111129","DOIUrl":"10.1016/j.ijfoodmicro.2025.111129","url":null,"abstract":"<div><div>Foodborne <em>Salmonella</em> is the main cause of salmonellosis in China. Porcine animals are a reservoir for this bacterium consequently posing a threat to food safety and public health. In this study, 157 out of 240 pork samples (65.42 %) were identified as <em>Salmonella</em>-positive. From these, after isolation and deduplication, 376 <em>Salmonella</em> isolates were collected. Twenty four serovars were identified based on WGS, among which <em>S.</em> London/ST155 (24.47 %), <em>S.</em> Rissen/ST469 (23.40 %), <em>S.</em> Derby/ST40 (13.56 %), and <em>S.</em> 4,[5],12:i:- (monophasic <em>S.</em> Typhimurium)/ST34 (13.30 %) were dominant. In all, 69.68 % (262/376) of these isolates expressed multidrug resistance (MDR, defined as resistance to compounds in three or more antimicrobial classes) phenotypes with <em>S</em>. London (54.35 %, 50/92) accounting for the highest proportion of these. Notably, the resistance to front-line critically important antimicrobial agents (CIA), including cephalosporins, ciprofloxacin, and azithromycin was 0.80 %. Based on <em>in silico</em> analysis, antimicrobial resistant-encoding genes (ARG) identified in the MDR isolates included <em>aac(3)-IId</em>, <em>aac(6′)-Iaa</em>, <em>bla</em><sub>TEM-1B</sub>, <em>mph</em>(A), <em>qnrB6</em>, <em>aac(6′)-Ib-cr</em>, <em>sul1</em>, <em>sul2</em>, and <em>tet</em>(A), which expressed resistance to aminoglycosides, β-lactams, macrolides, quinolones, sulfonamides, and tetracyclines. Furthermore, diverse biocide and heavy metal resistance-encoding genes were distributed across different serovars with <em>triC</em> encoding triclosan resistance being identified exclusively in <em>S.</em> London. Moreover, monophasic <em>S.</em> 4,[5],12:i:- carried the greatest number of virulence factors and heavy metal resistance genes among the dominant serovars. This study extended our understanding of the genomic epidemiology and multidrug resistance of <em>Salmonella</em> derived from pork and highlighted the potential risk to human health, posed by commonly encountered serovars.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111129"},"PeriodicalIF":5.0,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519116","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 : 2025-02-22DOI: 10.1016/j.ijfoodmicro.2025.111130
Yupawadee Galasong , Ann Charles-Vegdahl , Randy W. Worobo
The antimicrobial efficacy and the impact on sensory quality of preservatives from different natural sources can vary dramatically. This makes it challenging for manufacturers to incorporate natural preservatives in shelf-stable beverage formulation. This study compares new-to-market natural glycolipids (NG) derived from Dacryopinax spathularia and white button mushroom extract (WBME) containing chitosan from Agaricus bisporus. The antimicrobial efficacy was evaluated in a microbial spoilage challenge study wherein three-species suspensions of yeasts (Saccharomyces cerevisiae YG25, Zygosaccharomyces bailii DSM 70492 and Candida parapsilosis TD-0020), bacteria (Lactiplantibacillus plantarum DSM 12028, Lactococcus lactis DSM 20481 and Gluconobacter oxydans AC39) and fungal spores (Aspergillus brasiliensis DSM 1988, Byssochlamys nivea DSM 1824 and Penicillium roqueforti DSM 1079) were inoculated (100 CFU/mL per species) in acidified iced tea and juice drink. The preservatives were tested at concentrations within the range proposed by their respective manufacturers. They were also benchmarked against sodium benzoate (SB) and potassium sorbate (PS). Beverage samples were maintained at ambient temperature for 12 weeks and analyzed for microbial counts, pH, total soluble solids (TSS) at week 0, 1, 2, 4, 8 and 12. The impact on color and turbidity was assessed in a separate trial without spoilage microorganisms. Overall, NG was more effective and consistent than WBME and PS + SB in preventing spoilage by selected bacteria, yeasts, and molds in this study without significant impact on pH and TSS. WBME counterproductively supported the growth G. oxydans AC39 in acidified iced tea. WBME at high concentration appeared to reduce growth of S. cerevisiae YG25 and Z. bailii DSM 70492, but not C. parapsilosis TD-0020 whereas PS + SB could not inhibit any yeast species. WBME reduced mold spoilage for 4 weeks, after which the antifungal effects wore off. Finally, WBME and NG at high concentrations may cause separation, which increases beverage turbidity upon remixing and lightens the beverage color, especially if the beverage contains a significant amount of pectin.
{"title":"Evaluation of antimicrobial efficacy against spoilage microorganisms and impact on beverage color and turbidity of commercial preservatives derived from edible mushrooms","authors":"Yupawadee Galasong , Ann Charles-Vegdahl , Randy W. Worobo","doi":"10.1016/j.ijfoodmicro.2025.111130","DOIUrl":"10.1016/j.ijfoodmicro.2025.111130","url":null,"abstract":"<div><div>The antimicrobial efficacy and the impact on sensory quality of preservatives from different natural sources can vary dramatically. This makes it challenging for manufacturers to incorporate natural preservatives in shelf-stable beverage formulation. This study compares new-to-market natural glycolipids (NG) derived from <em>Dacryopinax spathularia</em> and white button mushroom extract (WBME) containing chitosan from <em>Agaricus bisporus</em>. The antimicrobial efficacy was evaluated in a microbial spoilage challenge study wherein three-species suspensions of yeasts (<em>Saccharomyces cerevisiae</em> YG25, <em>Zygosaccharomyces bailii</em> DSM 70492 and <em>Candida parapsilosis</em> TD-0020), bacteria (<em>Lactiplantibacillus plantarum</em> DSM 12028, <em>Lactococcus lactis</em> DSM 20481 and <em>Gluconobacter oxydans</em> AC39) and fungal spores (<em>Aspergillus brasiliensis</em> DSM 1988, <em>Byssochlamys nivea</em> DSM 1824 and <em>Penicillium roqueforti</em> DSM 1079) were inoculated (100 CFU/mL per species) in acidified iced tea and juice drink. The preservatives were tested at concentrations within the range proposed by their respective manufacturers. They were also benchmarked against sodium benzoate (SB) and potassium sorbate (PS). Beverage samples were maintained at ambient temperature for 12 weeks and analyzed for microbial counts, pH, total soluble solids (TSS) at week 0, 1, 2, 4, 8 and 12. The impact on color and turbidity was assessed in a separate trial without spoilage microorganisms. Overall, NG was more effective and consistent than WBME and PS + SB in preventing spoilage by selected bacteria, yeasts, and molds in this study without significant impact on pH and TSS. WBME counterproductively supported the growth <em>G. oxydans</em> AC39 in acidified iced tea. WBME at high concentration appeared to reduce growth of <em>S. cerevisiae</em> YG25 and <em>Z. bailii</em> DSM 70492, but not <em>C. parapsilosis</em> TD-0020 whereas PS + SB could not inhibit any yeast species. WBME reduced mold spoilage for 4 weeks, after which the antifungal effects wore off. Finally, WBME and NG at high concentrations may cause separation, which increases beverage turbidity upon remixing and lightens the beverage color, especially if the beverage contains a significant amount of pectin.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111130"},"PeriodicalIF":5.0,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488730","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 : 2025-02-21DOI: 10.1016/j.ijfoodmicro.2025.111128
Zhaohui S. Xu , Janik Hettinger , Alex Athey , Xianqin Yang , Michael G. Gänzle
Ozone nanobubbles represent an environmentally friendly sanitation agent. In this study, we compared the bactericidal effect of ozone nanobubbles on pork muscle and adipose tissue to peracetic acid treatments. Pork samples were surface-inoculated with a cocktail of common meat-spoilage-associated microorganisms composed of Brochothrix thermosphacta, Latilactobacillus sakei, Leuconostoc gelidum, Carnobacterium maltaromaticum, Hafnia paralvei and Yersinia rohdei at a viable cell count of 102 CFU/cm2 or 104 CFU/cm2. Both freshly inoculated and stored pork samples were treated with the two sanitation agents, followed by differential enumeration of viable bacteria. Ozone nanobubbles were comparable to peracetic acid solution, achieving a reduction between 1 and 2 log (CFU/cm2), regardless of the initial inoculum concentration and sample type. The efficacy of ozone nanobubble increased with increased solution volume and flow rate. Moreover, the sanitizing agents differentially impacted the members of the microbiota and shifted the composition of tested strains during storage. Gram-negative Y. rohdei and H. paralvei were more sensitive to peracetic acid than Gram-positive strains. Microbial profiling using 16S rRNA gene amplicon analysis of samples that were treated at a commercial processing scale revealed that Serratia, Carnobacterium, Yersinia, Vagococcus, Morganella, Dellaglioa were the dominant taxa (relative abundance >1 %) on stored pork samples. The use of ozone nanobubbles significantly reduced the relative abundance of Vagococcus and Clostridium when compared to control samples. In summary, ozone nanobubbles are an effective tool to reduce bacterial counts on meat and show promise to extend the shelf life of fresh meat.
{"title":"Control of meat spoilage with ozone nano-bubbles: Insights from laboratory model systems and commercial scale treatments","authors":"Zhaohui S. Xu , Janik Hettinger , Alex Athey , Xianqin Yang , Michael G. Gänzle","doi":"10.1016/j.ijfoodmicro.2025.111128","DOIUrl":"10.1016/j.ijfoodmicro.2025.111128","url":null,"abstract":"<div><div>Ozone nanobubbles represent an environmentally friendly sanitation agent. In this study, we compared the bactericidal effect of ozone nanobubbles on pork muscle and adipose tissue to peracetic acid treatments. Pork samples were surface-inoculated with a cocktail of common meat-spoilage-associated microorganisms composed of <em>Brochothrix thermosphacta</em>, <em>Latilactobacillus sakei</em>, <em>Leuconostoc gelidum</em>, <em>Carnobacterium maltaromaticum</em>, <em>Hafnia paralvei</em> and <em>Yersinia rohdei</em> at a viable cell count of 10<sup>2</sup> CFU/cm<sup>2</sup> or 10<sup>4</sup> CFU/cm<sup>2</sup>. Both freshly inoculated and stored pork samples were treated with the two sanitation agents, followed by differential enumeration of viable bacteria. Ozone nanobubbles were comparable to peracetic acid solution, achieving a reduction between 1 and 2 log (CFU/cm<sup>2</sup>), regardless of the initial inoculum concentration and sample type. The efficacy of ozone nanobubble increased with increased solution volume and flow rate. Moreover, the sanitizing agents differentially impacted the members of the microbiota and shifted the composition of tested strains during storage. Gram-negative <em>Y. rohdei</em> and <em>H. paralvei</em> were more sensitive to peracetic acid than Gram-positive strains. Microbial profiling using 16S rRNA gene amplicon analysis of samples that were treated at a commercial processing scale revealed that <em>Serratia</em>, <em>Carnobacterium</em>, <em>Yersinia</em>, <em>Vagococcus</em>, <em>Morganella</em>, <em>Dellaglioa</em> were the dominant taxa (relative abundance >1 %) on stored pork samples. The use of ozone nanobubbles significantly reduced the relative abundance of <em>Vagococcus</em> and <em>Clostridium</em> when compared to control samples. In summary, ozone nanobubbles are an effective tool to reduce bacterial counts on meat and show promise to extend the shelf life of fresh meat.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111128"},"PeriodicalIF":5.0,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464818","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 : 2025-02-20DOI: 10.1016/j.ijfoodmicro.2025.111114
Lijun Tan , Yong Xie , Wendi Zhang , Shasha Zheng , Ying Wu , Yunhao Ma , Jinsong Zhao , Cong Li , Baocai Xu
Understanding the role of common microorganisms in the spoilage of cooked sausages is essential for developing effective preservation strategies. In the framework of this study, six potential spoilage microorganisms were isolated from spoiled cooked sausages, identified through morphological, physiological, and genetic analyses as Bacillus cereus (two strains), Bacillus safensis, Bacillus altitudinis, Bacillus megaterium, and Bacillus infantis. All isolates exhibited significant protein or lipid degradation activities, except for B. infantis. The spoilage potential of Bacillus was systematically evaluated using a cooked sausage inoculation model in situ based on physical, chemical, and biological changes. Results indicated that Bacillus rapidly colonized cooked sausages, accelerating protein and lipid degradation and thereby deteriorating appearance and texture. Additionally, 74 volatile organic compounds (VOCs) were identified in both Bacillus-inoculated and control samples, revealing that Bacillus transformed aroma compounds such as terpenes into off-flavor compounds like alcohols, aldehydes, and acids (e.g., 1-octen-3-ol, nonanal, and phenylacetic acid). Correlation analysis confirmed the association of Bacillus with spoilage characteristics and VOCs evolution. This study elucidates the spoilage potential and mechanisms of Bacillus in cooked sausages, providing a foundation for developing an effective quality control strategy.
{"title":"Spoilage potential of Bacillus isolated from cooked sausage: Bidirectional verification from in vitro to in situ","authors":"Lijun Tan , Yong Xie , Wendi Zhang , Shasha Zheng , Ying Wu , Yunhao Ma , Jinsong Zhao , Cong Li , Baocai Xu","doi":"10.1016/j.ijfoodmicro.2025.111114","DOIUrl":"10.1016/j.ijfoodmicro.2025.111114","url":null,"abstract":"<div><div>Understanding the role of common microorganisms in the spoilage of cooked sausages is essential for developing effective preservation strategies. In the framework of this study, six potential spoilage microorganisms were isolated from spoiled cooked sausages, identified through morphological, physiological, and genetic analyses as <em>Bacillus cereus</em> (two strains), <em>Bacillus safensis</em>, <em>Bacillus altitudinis</em>, <em>Bacillus megaterium</em>, and <em>Bacillus infantis</em>. All isolates exhibited significant protein or lipid degradation activities, except for <em>B. infantis</em>. The spoilage potential of <em>Bacillus</em> was systematically evaluated using a cooked sausage inoculation model <em>in situ</em> based on physical, chemical, and biological changes. Results indicated that <em>Bacillus</em> rapidly colonized cooked sausages, accelerating protein and lipid degradation and thereby deteriorating appearance and texture. Additionally, 74 volatile organic compounds (VOCs) were identified in both <em>Bacillus</em>-inoculated and control samples, revealing that <em>Bacillus</em> transformed aroma compounds such as terpenes into off-flavor compounds like alcohols, aldehydes, and acids (<em>e.g.</em>, 1-octen-3-ol, nonanal, and phenylacetic acid). Correlation analysis confirmed the association of <em>Bacillus</em> with spoilage characteristics and VOCs evolution. This study elucidates the spoilage potential and mechanisms of <em>Bacillus</em> in cooked sausages, providing a foundation for developing an effective quality control strategy.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111114"},"PeriodicalIF":5.0,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464816","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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