International journal of food microbiology最新文献_第2页

Control of meat spoilage with ozone nano-bubbles: Insights from laboratory model systems and commercial scale treatments

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2025-02-21 DOI: 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 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.</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}

引用次数: 0

Spoilage potential of Bacillus isolated from cooked sausage: Bidirectional verification from in vitro to in situ

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2025-02-20 DOI: 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 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.</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}

引用次数: 0

Salmonella enterica Senftenberg (IOC 2319) and Salmonella enterica Typhimurium (ATCC 14028) under low water activity stress: Effects on culturability and cell viability 低水活度胁迫下的森福坦伯格肠炎沙门氏菌（IOC 2319）和鼠伤寒沙门氏菌（ATCC 14028）：对可培养性和细胞活力的影响

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2025-02-18 DOI: 10.1016/j.ijfoodmicro.2025.111117

Syllas B.S. Oliveira , Mayara M. Oliveira , Leticia S. Lopes , Arthur K.R. Pia , João Victor Virgilio-da-Silva , Anderson S. Sant'Ana

Salmonella enterica is one of the most important foodborne pathogens for public health worldwide. When Salmonella enterica is exposed to low water activity, changes in cellular behavior may occur. These changes can impact the cells that form a colony on specific nutrient media (culturability) and the metabolically or physiologically active cells (viability) of Salmonella cells, with consequences for the analytical methods and food safety management. Thus, this study studied the impact of continuous and recurrent exposure of S. Senftenberg IOC 2319 and S. Typhimurium ATCC 14028 to water activity (a_w) treatments between 0.4 and 0.99 over 24 h and five days. The culturability was determined using the plate count technique, and cell viability was measured by flow cytometry. S. Senftenberg IOC 2319 was shown to be more resistant to a_w stress than S. Typhimurium ATCC 14028. A total of 6.9 and 8.5 log CFU/mL reductions were observed for S. Senftenberg IOC 2319 and S. Typhimurium ATCC 14028. Although both bacteria lost culturability on plate counting, the flow cytometry results demonstrated that they remained viable between 7.09 and 9.23 log CFU/mL for S. Senftenberg IOC 2319 and S. Typhimurium ATCC 14028, respectively. This result opens questions about whether they can recover and adapt a food matrix, causing a greater risk to the consumer. In conclusion, low water activity stresses can cause significant changes in Salmonella strains, and the use of Flow cytometry can be a valuable technique to understand the physiological status of microorganisms better and suggest the importance of safer and faster methods for standard microbiological evaluation.

{"title":"Salmonella enterica Senftenberg (IOC 2319) and Salmonella enterica Typhimurium (ATCC 14028) under low water activity stress: Effects on culturability and cell viability","authors":"Syllas B.S. Oliveira , Mayara M. Oliveira , Leticia S. Lopes , Arthur K.R. Pia , João Victor Virgilio-da-Silva , Anderson S. Sant'Ana","doi":"10.1016/j.ijfoodmicro.2025.111117","DOIUrl":"10.1016/j.ijfoodmicro.2025.111117","url":null,"abstract":"<div><div>Salmonella enterica is one of the most important foodborne pathogens for public health worldwide. When Salmonella enterica is exposed to low water activity, changes in cellular behavior may occur. These changes can impact the cells that form a colony on specific nutrient media (culturability) and the metabolically or physiologically active cells (viability) of Salmonella cells, with consequences for the analytical methods and food safety management. Thus, this study studied the impact of continuous and recurrent exposure of S. Senftenberg IOC 2319 and S. Typhimurium ATCC 14028 to water activity (aw) treatments between 0.4 and 0.99 over 24 h and five days. The culturability was determined using the plate count technique, and cell viability was measured by flow cytometry. S. Senftenberg IOC 2319 was shown to be more resistant to aw stress than S. Typhimurium ATCC 14028. A total of 6.9 and 8.5 log CFU/mL reductions were observed for S. Senftenberg IOC 2319 and S. Typhimurium ATCC 14028. Although both bacteria lost culturability on plate counting, the flow cytometry results demonstrated that they remained viable between 7.09 and 9.23 log CFU/mL for S. Senftenberg IOC 2319 and S. Typhimurium ATCC 14028, respectively. This result opens questions about whether they can recover and adapt a food matrix, causing a greater risk to the consumer. In conclusion, low water activity stresses can cause significant changes in Salmonella strains, and the use of Flow cytometry can be a valuable technique to understand the physiological status of microorganisms better and suggest the importance of safer and faster methods for standard microbiological evaluation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111117"},"PeriodicalIF":5.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464817","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}

引用次数: 0

Potential genetic markers of biofilm formation ability by Listeria monocytogenes isolated from fresh agricultural products

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2025-02-18 DOI: 10.1016/j.ijfoodmicro.2025.111118

Jing Wang , Qingli Dong , Xiujin Chen , Bo Feng , Yang Qu , Ting Lin , Yalong Bai , Peihong Liu , Changyan Zhou , Yujuan Suo

The ability of Listeria monocytogenes to form biofilms is the key to its persistence in the food industry. Biofilm phenotype assessment is mainly based on physical and chemical methods, which are time-consuming. The aim of this study was to analyze genetic differences in the biofilm-forming ability of L. monocytogenes, found potential genetic markers, and quickly determined the biofilm phenotype. In particular, 103 strains of L. monocytogenes from agricultural products, were evaluated through multilocus sequence typing and their biofilm formation assays. The genetic characteristics of 12 representative strains were analyzed by comparative genomics, and the relevant genetic characteristics of the 103 strains were verified by polymerase chain reaction technology. The 103 strains were divided into 22 sequence types (STs), and top six types were ranked from high to low according to the median of biofilm biomass as follows: ST91, ST87, ST8, ST9, ST121, ST155, and all of them exhibited 2–3 biofilm phenotypes (strong, medium and weak). Comparative genomics analysis and verification identified the vip gene as a preliminary genetic marker for biofilm phenotypes, and the accuracy of determination can be improved by combining vip with 1–3 genes (srmB, cycB, and uvrB) or STs (ST8, ST87, and ST121). In addition, the smc_4, srmB-inlH, inlH and ssbA genes could accurately distinguish the phenotypes of ST9, ST155, ST91 and other STs. These genetic markers could be used as key targets for rapid determination of the biofilm phenotype of L. monocytogenes, thereby providing useful guidance for the optimization of disinfection processes in the food industry.

{"title":"Potential genetic markers of biofilm formation ability by Listeria monocytogenes isolated from fresh agricultural products","authors":"Jing Wang , Qingli Dong , Xiujin Chen , Bo Feng , Yang Qu , Ting Lin , Yalong Bai , Peihong Liu , Changyan Zhou , Yujuan Suo","doi":"10.1016/j.ijfoodmicro.2025.111118","DOIUrl":"10.1016/j.ijfoodmicro.2025.111118","url":null,"abstract":"<div><div>The ability of Listeria monocytogenes to form biofilms is the key to its persistence in the food industry. Biofilm phenotype assessment is mainly based on physical and chemical methods, which are time-consuming. The aim of this study was to analyze genetic differences in the biofilm-forming ability of L. monocytogenes, found potential genetic markers, and quickly determined the biofilm phenotype. In particular, 103 strains of L. monocytogenes from agricultural products, were evaluated through multilocus sequence typing and their biofilm formation assays. The genetic characteristics of 12 representative strains were analyzed by comparative genomics, and the relevant genetic characteristics of the 103 strains were verified by polymerase chain reaction technology. The 103 strains were divided into 22 sequence types (STs), and top six types were ranked from high to low according to the median of biofilm biomass as follows: ST91, ST87, ST8, ST9, ST121, ST155, and all of them exhibited 2–3 biofilm phenotypes (strong, medium and weak). Comparative genomics analysis and verification identified the vip gene as a preliminary genetic marker for biofilm phenotypes, and the accuracy of determination can be improved by combining vip with 1–3 genes (srmB, cycB, and uvrB) or STs (ST8, ST87, and ST121). In addition, the smc_4, srmB-inlH, inlH and ssbA genes could accurately distinguish the phenotypes of ST9, ST155, ST91 and other STs. These genetic markers could be used as key targets for rapid determination of the biofilm phenotype of L. monocytogenes, thereby providing useful guidance for the optimization of disinfection processes in the food industry.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111118"},"PeriodicalIF":5.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143436674","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}

引用次数: 0

Design of a nitrite-free dry-cured fermented “salchichón” process preventing growth of Salmonella, Listeria monocytogenes, and Staphylococcus aureus

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2025-02-18 DOI: 10.1016/j.ijfoodmicro.2025.111116

Juan C. Pulido, Irene Martín, Cristina Castaño, José M. Martín-Miguélez, Josué Delgado, Juan J. Córdoba

The processing of nitrite-free dry-cured fermented “salchichón” has been modified and evaluated to know its efficacy in preventing the growth of the pathogenic bacteria L. monocytogenes, Salmonella, and S. aureus. For this, two ripening processes of “salchichón” were performed: a first ripening process to design the best conditions of cold ripening, for preventing the growth of the mentioned pathogens; and a second one with the already established most optimal cold conditions of processing. In both ripening processes L. monocytogenes, Salmonella, and S. aureus and two lactic acid bacteria (LAB) (a selected Latilactobacillus sakei and a commercial culture), were inoculated. The decrease of moisture and pH of the “salchichón” during initial cold ripening for 22 days at 5 °C, to reach values of 40 % (a_w below 0.93) and 5.5, respectively, were critical for the reduction of L. monocytogenes, Salmonella, and S. aureus in all of the inoculated batches, even after further ripening at 15 °C for 30 days. In addition, inoculated LAB acted summatively with the decrease of a_w and pH in the reduction of these pathogenic bacteria. In the second ripening process of “salchichón” using the above selection conditions, significant reductions of 2.8, 4.4, and 2.9 log CFU/g of L. monocytogenes, Salmonella, and S. aureus, respectively were found throughout the complete ripening process. Thus, the processing of nitrite-free “salchichón” combining an initial cold ripening at 5 °C and the use of LAB cultures prevents the growth of accidental contaminations of L. monocytogenes, Salmonella and S. aureus that could take place during processing.

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引用次数: 0

Presence and characterization of the human pathogenic Vibrio species in the microbiota of Manila clams using cultural and molecular methods

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2025-02-18 DOI: 10.1016/j.ijfoodmicro.2025.111113

Angela Zampieri , Lisa Carraro , Hooriyeh Mohammadpour, Giulia Dalla Rovere, Massimo Milan, Luca Fasolato, Barbara Cardazzo

The North Adriatic lagoons and the Po River Delta are important areas for farming Manila clams (Ruditapes philippinarum). These areas have been heavily impacted by climate change, reducing livestock numbers and increasing pathogen spread. Shellfish, particularly clams, are primary vectors for Vibrio pathogens affecting humans. In this study, the occurrence of human pathogenic Vibrio species on Manila clams was investigated using an integrated approach that combined culture-dependent and culture-independent techniques. Samples were collected over three years from farming areas in the northeastern Adriatic lagoons and the Po River Delta, regions seriously impacted by climate change and pollution. In this study, species of the human pathogen Vibrio were analyzed in the clam microbiota and characterized using recA-pyrH metabarcoding and shotgun metagenomics. Human pathogenic Vibrio species were widespread in the clam microbiota, especially in summer, demonstrating that the environmental conditions on the northern Adriatic coasts allowed the growth of these bacteria. V. parahaemolyticus and V. vulnificus were also quantified using qPCR in <50 % of summer samples Shotgun metagenomics revealed the similarity of V. parahaemolyticus strains to other worldwide genomes, enabling improved pathogen identification and tracking. In the future, climate change could cause these conditions to become even more favorable to these bacteria, potentially increasing pathogen spread. Consequently, enhanced monitoring and control of both the environment and seafood products should be planned to ensure food safety.

{"title":"Presence and characterization of the human pathogenic Vibrio species in the microbiota of Manila clams using cultural and molecular methods","authors":"Angela Zampieri , Lisa Carraro , Hooriyeh Mohammadpour, Giulia Dalla Rovere, Massimo Milan, Luca Fasolato, Barbara Cardazzo","doi":"10.1016/j.ijfoodmicro.2025.111113","DOIUrl":"10.1016/j.ijfoodmicro.2025.111113","url":null,"abstract":"<div><div>The North Adriatic lagoons and the Po River Delta are important areas for farming Manila clams (Ruditapes philippinarum). These areas have been heavily impacted by climate change, reducing livestock numbers and increasing pathogen spread. Shellfish, particularly clams, are primary vectors for Vibrio pathogens affecting humans. In this study, the occurrence of human pathogenic Vibrio species on Manila clams was investigated using an integrated approach that combined culture-dependent and culture-independent techniques. Samples were collected over three years from farming areas in the northeastern Adriatic lagoons and the Po River Delta, regions seriously impacted by climate change and pollution. In this study, species of the human pathogen Vibrio were analyzed in the clam microbiota and characterized using recA-pyrH metabarcoding and shotgun metagenomics. Human pathogenic Vibrio species were widespread in the clam microbiota, especially in summer, demonstrating that the environmental conditions on the northern Adriatic coasts allowed the growth of these bacteria. V. parahaemolyticus and V. vulnificus were also quantified using qPCR in <50 % of summer samples Shotgun metagenomics revealed the similarity of V. parahaemolyticus strains to other worldwide genomes, enabling improved pathogen identification and tracking. In the future, climate change could cause these conditions to become even more favorable to these bacteria, potentially increasing pathogen spread. Consequently, enhanced monitoring and control of both the environment and seafood products should be planned to ensure food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111113"},"PeriodicalIF":5.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464815","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

Genetic relatedness of Staphylococcus aureus isolates within food outbreaks by single nucleotide polymorphisms

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2025-02-18 DOI: 10.1016/j.ijfoodmicro.2025.111115

Rémi Duchez , Noémie Vingadassalon , Déborah Merda , Tom Van Nieuwenhuysen , Brian Byrne , Christos Kourtis , Yacine Nia , Jacques-Antoine Hennekinne , Marina Cavaiuolo

Investigation of bacterial food outbreaks by whole genome sequencing can rely on the inspection of the genetic relatedness between isolates through the application of single nucleotide polymorphism (SNP) thresholds. However, there is no consensus for Staphylococcus aureus in the context of food outbreaks. In this study, we propose a SNP cut-off by taking into account the mutation rate and the evolution time of this pathogen in food. Through in vitro microevolution, we determined the mutation rate of three S. aureus strains grown under mimicked food stressing conditions. From the mutation rate, we set a cut-off of 28 SNPs considering 30 days as evolution time based on the average shelf-life of foods contaminated by S. aureus and the timeline for identifying this pathogen in outbreaks. The SNP threshold was applied to retrospectively study ten staphylococcal food outbreaks to assess whether isolates from food and/or of human origin from the same outbreak were epidemiologically related. To interpret SNP distances, phylogenetic tree topologies and bootstraps were integrated and showed that isolates differing by up to 28 SNPs were monophyletic. Our suggested cut-off can be used in outbreak management to identify closely related S. aureus strains.

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引用次数: 0

The microbial terroir of Agiorgitiko cv. in the Nemea PDO zone

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2025-02-16 DOI: 10.1016/j.ijfoodmicro.2025.111111

Ilario Ferrocino , Lena Pagiati , Konstantinos X. Soulis , Maria Kazou , Rania Anastasiou , Dionissios Kalivas , Effie Tsakalidou

Agiorgitiko is a major Greek red winegrape variety of high economic importance cultivated almost exclusively in the Nemea PDO zone in Peloponnese, Greece. Here, we describe the microbiota and mycobiota of grape and soil samples collected over three consecutive harvest periods (September 2019, 2020 and 2021). The results revealed a common microbiome composition across the Nemea PDO zone vineyards, despite significant variations in the community structure regarding dominant bacterial and fungal taxa per sampling year, which were associated with weather factors. Grape samples of 2019 were enriched in several plant growth promoting bacteria, including Bradyrhizobium, Streptomyces, Massilia and Sphingomonas, selected by the particular weather conditions. On the other hand, the predominance of Botrytis in the same samples was observed, indicating again the impact of weather conditions on the microbial structure. Understanding these dynamics could improve management practices aimed at vine cultivation and wine quality.

{"title":"The microbial terroir of Agiorgitiko cv. in the Nemea PDO zone","authors":"Ilario Ferrocino , Lena Pagiati , Konstantinos X. Soulis , Maria Kazou , Rania Anastasiou , Dionissios Kalivas , Effie Tsakalidou","doi":"10.1016/j.ijfoodmicro.2025.111111","DOIUrl":"10.1016/j.ijfoodmicro.2025.111111","url":null,"abstract":"<div><div>Agiorgitiko is a major Greek red winegrape variety of high economic importance cultivated almost exclusively in the Nemea PDO zone in Peloponnese, Greece. Here, we describe the microbiota and mycobiota of grape and soil samples collected over three consecutive harvest periods (September 2019, 2020 and 2021). The results revealed a common microbiome composition across the Nemea PDO zone vineyards, despite significant variations in the community structure regarding dominant bacterial and fungal taxa per sampling year, which were associated with weather factors. Grape samples of 2019 were enriched in several plant growth promoting bacteria, including Bradyrhizobium, Streptomyces, Massilia and Sphingomonas, selected by the particular weather conditions. On the other hand, the predominance of Botrytis in the same samples was observed, indicating again the impact of weather conditions on the microbial structure. Understanding these dynamics could improve management practices aimed at vine cultivation and wine quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111111"},"PeriodicalIF":5.0,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429356","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

Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2025-02-15 DOI: 10.1016/j.ijfoodmicro.2025.111112

Davide Gottardi , Lorenzo Siroli , Giacomo Braschi , Margherita D'Alessandro , Lucia Vannini , Francesca Patrignani , Rosalba Lanciotti

Cheese whey represents a significant challenge for the dairy industry due to its high chemical and biochemical oxygen demand. However, when utilized as a substrate for microbial growth, it can yield microbial biomass suitable for various food sector applications. In this study, two strains of Yarrowia lipolytica (RO3. and Y3) were cultivated to approximately 7.9 log CFU/mL on cheese whey and subsequently applied as culture adjuncts on the surface of Caciotta-type cheese. The cheeses were produced on an industrial scale and stored at 6 °C for 35 days, during which microbiological (plate counting for total mesophiles, yeasts, lactic acid bacteria, Pseudomonas spp., and Enterobacteriaceae), chemical (water activity, pH, color), proteolytic (SDS-PAGE), lipolytic (Folch method with gas chromatography analyses), and volatile molecule profiles (solid-phase microextraction combined with gas chromatography–mass spectrometry) were analyzed, along with sensory evaluations. Although Y. lipolytica levels declined during storage, its application accelerated the ripening process, enhancing proteolysis and increasing the content of unsaturated fatty acids (25 % for RO3. vs. 19 % in the control) in the cheese paste. Additionally, it promoted the development of ripened cheese aroma compounds (e.g., butanoic, hexanoic, and decanoic acids) on the cheese rind, particularly in cheeses treated with strain Y3. Overall, the findings demonstrate that Y. lipolytica represents a promising approach for valorizing food industry by-products, transforming them into innovative ingredients for sustainable and circular production systems. However, strain selection is crucial, as only Y. lipolytica RO3. produced cheeses with the desired ripening characteristics.

{"title":"Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses","authors":"Davide Gottardi , Lorenzo Siroli , Giacomo Braschi , Margherita D'Alessandro , Lucia Vannini , Francesca Patrignani , Rosalba Lanciotti","doi":"10.1016/j.ijfoodmicro.2025.111112","DOIUrl":"10.1016/j.ijfoodmicro.2025.111112","url":null,"abstract":"<div><div>Cheese whey represents a significant challenge for the dairy industry due to its high chemical and biochemical oxygen demand. However, when utilized as a substrate for microbial growth, it can yield microbial biomass suitable for various food sector applications. In this study, two strains of Yarrowia lipolytica (RO3. and Y3) were cultivated to approximately 7.9 log CFU/mL on cheese whey and subsequently applied as culture adjuncts on the surface of Caciotta-type cheese. The cheeses were produced on an industrial scale and stored at 6 °C for 35 days, during which microbiological (plate counting for total mesophiles, yeasts, lactic acid bacteria, Pseudomonas spp., and Enterobacteriaceae), chemical (water activity, pH, color), proteolytic (SDS-PAGE), lipolytic (Folch method with gas chromatography analyses), and volatile molecule profiles (solid-phase microextraction combined with gas chromatography–mass spectrometry) were analyzed, along with sensory evaluations. Although Y. lipolytica levels declined during storage, its application accelerated the ripening process, enhancing proteolysis and increasing the content of unsaturated fatty acids (25 % for RO3. vs. 19 % in the control) in the cheese paste. Additionally, it promoted the development of ripened cheese aroma compounds (e.g., butanoic, hexanoic, and decanoic acids) on the cheese rind, particularly in cheeses treated with strain Y3. Overall, the findings demonstrate that Y. lipolytica represents a promising approach for valorizing food industry by-products, transforming them into innovative ingredients for sustainable and circular production systems. However, strain selection is crucial, as only Y. lipolytica RO3. produced cheeses with the desired ripening characteristics.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111112"},"PeriodicalIF":5.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422379","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

High risk of Vibrio pathogen and antibiotic resistance transfer in live seafood wet markets of Shantou, China

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2025-02-13 DOI: 10.1016/j.ijfoodmicro.2025.111098

Yujian Dong , Huiyu Liu , Olivier Habimana

The global demand for seafood necessitates robust food safety practices, particularly within traditional wet markets. This study investigated the microbiomes of live Japanese mantis shrimp (JMS) and their associated environments (water and biofilm) in local wet markets to assess the risk of pathogen and antibiotic resistance gene (ARG) transfer. Metagenomic analysis showed a significant link between microbiome composition and the type of sample (shrimp, biofilm, and water). While several known human pathogens were associated with shrimp samples, water and biofilm samples exhibited higher abundances of ARGs, suggesting a high risk of pathogen and ARG transfer from the market environment. Notably, this study focused on the diversity and characterization of poorly understood Vibrio species associated with JMS. The prevalence of β-lactam resistance genes in Vibrio isolates, combined with a comparative genomic analysis of several species, highlights this concern. Our study emphasizes the need to improve hygiene practices in wet markets to reduce foodborne illness risks and address antibiotic resistance. This work represents, to our knowledge, the first comparative genomic analysis of Vibrio species in the context of JMS and wet market seafood safety.

{"title":"High risk of Vibrio pathogen and antibiotic resistance transfer in live seafood wet markets of Shantou, China","authors":"Yujian Dong , Huiyu Liu , Olivier Habimana","doi":"10.1016/j.ijfoodmicro.2025.111098","DOIUrl":"10.1016/j.ijfoodmicro.2025.111098","url":null,"abstract":"<div><div>The global demand for seafood necessitates robust food safety practices, particularly within traditional wet markets. This study investigated the microbiomes of live Japanese mantis shrimp (JMS) and their associated environments (water and biofilm) in local wet markets to assess the risk of pathogen and antibiotic resistance gene (ARG) transfer. Metagenomic analysis showed a significant link between microbiome composition and the type of sample (shrimp, biofilm, and water). While several known human pathogens were associated with shrimp samples, water and biofilm samples exhibited higher abundances of ARGs, suggesting a high risk of pathogen and ARG transfer from the market environment. Notably, this study focused on the diversity and characterization of poorly understood Vibrio species associated with JMS. The prevalence of β-lactam resistance genes in Vibrio isolates, combined with a comparative genomic analysis of several species, highlights this concern. Our study emphasizes the need to improve hygiene practices in wet markets to reduce foodborne illness risks and address antibiotic resistance. This work represents, to our knowledge, the first comparative genomic analysis of Vibrio species in the context of JMS and wet market seafood safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111098"},"PeriodicalIF":5.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422531","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}

引用次数: 0