International journal of food microbiology最新文献_第3页

The global APSES transcription factor PeStuA modulates growth, development, stress response, hydrophobicity, patulin biosynthesis and pathogenicity in Penicillium expansum 全球APSES转录因子PeStuA调节扩张青霉的生长、发育、胁迫反应、疏水性、展霉素生物合成和致病性

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-01-19 DOI: 10.1016/j.ijfoodmicro.2026.111652

Yanling Wang, Yurui Wu, Qianrun Liang, Xin Chen, Jinfen Zhu, Wei Li

Penicillium expansum, a destructive postharvest pathogen responsible for blue mold decay and produces the mycotoxin patulin, leading to considerable economic and food safety concerns. The APSES transcription factors are essential regulators in fungi, but their functions are not well understood in P. expansum. Here, we screened five members of the APSES family in P. expansum. Combining these findings with previous studies, only PEX2_045870 exhibited relatively stable and high expression during early infection stages. We constructed knockout and complementation strains of this gene and analyzed their phenotypes to investigate the role of PeStuA in P. expansum. PeStuA deletion severely inhibited growth (28.91% reduction in colony diameter), spore formation ability and hydrophobicity. And ΔPeStuA mutant exhibited markedly heightened sensitivity to osmotic stress (NaCl/KCl) and cell wall integrity stress (SDS/CR), with a 50% inhibition rate under cell wall stress. Pathogenicity test on apple showed reduction in diameter by 49.18% and fruit softening. Crucially, ΔPeStuA showed complete loss of patulin production (HPLC-UV quantification), accompanied by downregulation of patulin biosynthetic genes. RNA-seq analysis revealed 1826 significantly differently expressed genes in ΔPeStuA, including carbon metabolism, spore formation, MAPK signaling pathways, cell wall degradation enzymes and secondary metabolism in P. expansum. Collectively, this work aims to elucidate PeStuA acts as a central regulatory factor that coordinates growth, stress responses, hydrophobicity, pathogenicity and secondary metabolism in P. expansum. These findings provide novel insights and potential targets for post-harvest disease control strategies.

扩张青霉，一种破坏性的采后病原体，负责蓝色霉菌腐烂并产生霉菌毒素展霉素，导致相当大的经济和食品安全问题。APSES转录因子是真菌的重要调控因子，但其在真菌中的作用尚不清楚。在此，我们筛选了白杨APSES家族的5个成员。结合以往的研究结果，只有PEX2_045870在感染早期表现出相对稳定和高表达。我们构建了该基因的敲除菌株和互补菌株，并分析了它们的表型，以探讨PeStuA在白豆中的作用。PeStuA缺失严重抑制菌落生长（菌落直径减少28.91%）、孢子形成能力和疏水性。ΔPeStuA突变体对渗透胁迫（NaCl/KCl）和细胞壁完整性胁迫（SDS/CR）的敏感性显著提高，在细胞壁胁迫下抑制率达到50%。对苹果的致病性试验结果显示，苹果直径减小49.18%，果实软化。至关重要的是，ΔPeStuA显示棒曲霉素生产完全丧失（HPLC-UV定量），并伴有棒曲霉素生物合成基因的下调。RNA-seq分析显示，1826个基因在ΔPeStuA中表达差异显著，包括碳代谢、孢子形成、MAPK信号通路、细胞壁降解酶和次生代谢。总的来说，这项工作旨在阐明PeStuA作为一个中心调节因子，协调生长，应激反应，疏水性，致病性和次生代谢。这些发现为收获后疾病控制策略提供了新的见解和潜在的靶点。

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引用次数: 0

A novel non-thermal hurdle strategy: Cold stress potentiated cold plasma to control Pseudomonas aeruginosa via integrated oxidative and metabolic disruption 一种新的非热障碍策略：冷应激增强冷等离子体通过综合氧化和代谢破坏来控制铜绿假单胞菌

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-01-18 DOI: 10.1016/j.ijfoodmicro.2026.111651

Tingting Yang, Gaohao Liao, Xinming Zhang, Fazhu Li, Guanghua Xia, Li Liu, Liming Zhang, Jiamei Wang

This study developed a synergistic sterilization strategy combining cold plasma (CP) and cold stress (CS) to control Pseudomonas aeruginosa (P. aeruginosa), a major spoilage bacterium in refrigerated foods. The optimized sequence of CS pretreatment (4 °C, 24 h) followed by CP treatment (50 kV, 180 s) achieved 88.90 ± 3.85% sterilization efficiency and induced irreversible cellular damage. The synergistic effect (CSCP24) initiated with CS-induced physiological sensitization, leading to severe membrane disruption (97.92% PI-positive cells), biomolecule leakage, and ultrastructural collapse. This was accompanied by a cascade of intracellular damage: CSCP24 triggered a redox homeostasis collapse through ROS burst and inactivation of key antioxidant enzymes (SOD, CAT, GSH-PX), along with energy metabolism failure evidenced by ATP depletion and critical enzyme activity loss (Na⁺K⁺-ATPase, MDH). Molecular docking revealed that CP-generated reactive species (H₂O₂, O₃, ·OH, NO·) specifically inhibited essential bacterial targets, including DNA gyrase, dihydrofolate reductase, catalase, and cold shock proteins, thereby blocking key metabolic and stress-response pathways. The treatment also attenuated virulence by inhibiting motility, auto-aggregation, and pyocyanin production. Validation in a pasteurized milk model confirmed that CSCP24 effectively suppressed microbial recovery throughout refrigerated storage. Collectively, this work establishes the sequential CSCP synergy as a potent multi-target intervention that systematically disrupts membrane integrity, oxidative defense, and energy metabolism, demonstrating its potential as a novel non-thermal processing step to enhance microbial control in the food industry.

本研究采用冷等离子体（CP）和冷应激（CS）相结合的协同灭菌策略，对冷藏食品中的主要腐坏菌铜绿假单胞菌（P. aeruginosa）进行了控制。优化后的CS预处理（4℃，24 h） + CP处理（50 kV, 180 s）的灭菌效率为88.90±3.85%，并可诱导不可逆的细胞损伤。协同效应（CSCP24）始于cs诱导的生理致敏，导致严重的膜破坏（97.92%的pi阳性细胞）、生物分子渗漏和超微结构崩溃。这伴随着细胞内的级联损伤：CSCP24通过ROS爆发和关键抗氧化酶（SOD， CAT, GSH-PX）失活引发氧化还原稳态崩溃，并伴随着能量代谢失败，ATP消耗和关键酶活性丧失（Na+K+-ATP酶，MDH）。分子对接发现，cp产生的活性物质（H₂O₂，O₃，·OH, NO·）特异性抑制必要的细菌靶标，包括DNA旋切酶，二氢叶酸还原酶，过氧化氢酶和冷休克蛋白，从而阻断关键的代谢和应激反应途径。该处理还通过抑制运动、自聚集和花青素的产生来减弱毒力。巴氏奶模型验证证实，CSCP24在冷藏过程中有效抑制了微生物的恢复。总的来说，这项工作建立了连续的CSCP协同作用作为一种有效的多靶点干预，系统地破坏膜完整性，氧化防御和能量代谢，证明了其作为一种新的非热处理步骤的潜力，以加强食品工业中的微生物控制。

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引用次数: 0

Plasmid-mediated antimicrobial resistance in non-typhoidal Salmonella: serotype-specific mechanisms and ecological implications 非伤寒沙门氏菌质粒介导的抗菌素耐药性：血清型特异性机制和生态意义。

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-01-17 DOI: 10.1016/j.ijfoodmicro.2026.111647

Xiujuan Zhou , Phil Bremer , Chunlei Shi

Non-typhoidal Salmonella (NTS) is a leading cause of foodborne illness, with multidrug-resistant (MDR) strains challenging treatment and food safety. Serotype-specific plasmid associations underlie distinct antimicrobial resistance (AMR) risks: IncHI2 plasmids in S. Typhimurium, virulence-plasmid exclusion in S. Enteritidis, pESI megaplasmids in S. Infantis, and multi-plasmid carriage in S. Indiana. These profiles shape persistence in livestock, processing, and retail settings, raising the likelihood of resistance spread along the farm-to-fork continuum. Plasmid interactions, including helper-mediated mobilization, IS26-driven recombination, and fusion events, accelerate the emergence of mosaic or hybrid plasmids that combine resistance and virulence, enhancing adaptability in food-associated environments. Ecological factors such as gut microbiota, biofilms, and exposure to disinfectants or microplastics further promote plasmid transfer and maintenance. Within a One Health framework, integrating food chain surveillance, predictive modeling, and microbiota-targeted or CRISPR-based tools provides opportunities to monitor, predict, and disrupt plasmid dissemination. By combining serotype-specific, evolutionary, and ecological perspectives, this review highlights key mechanisms driving AMR in NTS and identifies actionable intervention points to reduce MDR Salmonella risks in the food chain.

非伤寒沙门氏菌（NTS）是食源性疾病的主要原因，耐多药（MDR）菌株对治疗和食品安全构成挑战。血清型特异性质粒关联是不同抗菌素耐药性（AMR）风险的基础：鼠伤寒沙门氏菌的IncHI2质粒，肠炎沙门氏菌的毒力质粒排除，婴儿沙门氏菌的pESI巨型质粒，印第安纳沙门氏菌的多质粒携带。这些特征决定了牲畜、加工和零售环境中的持久性，提高了耐药性沿农场到餐桌连续体传播的可能性。质粒相互作用，包括助剂介导的动员、is26驱动的重组和融合事件，加速了马赛克或杂交质粒的出现，这些质粒结合了抗性和毒性，增强了对食物相关环境的适应性。生态因素，如肠道菌群，生物膜，暴露于消毒剂或微塑料进一步促进质粒转移和维持。在“同一个健康”框架内，整合食物链监测、预测建模和针对微生物群或基于crispr的工具，为监测、预测和破坏质粒传播提供了机会。通过结合血清型特异性、进化和生态观点，本综述强调了NTS中导致耐多药耐药性的关键机制，并确定了可操作的干预点，以减少食物链中的耐多药沙门氏菌风险。

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引用次数: 0

Molecular insights into gallic acid as a quorum sensing inhibitor targeting the LuxS/AI-2 system in Escherichia coli O157: H7 and its antibiofilm applications 没食子酸作为针对大肠杆菌O157: H7中LuxS/AI-2系统的群体感应抑制剂的分子研究及其抗生素膜应用

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-01-17 DOI: 10.1016/j.ijfoodmicro.2026.111648

Jinming Dai , Chenghui Zhang , Mei Bai , Tariq Aziz , Nada K. Alharbi , Fatma Alshehri , Ashwag Shami , Fahad Saad Alhodieb , Saleh A. Alsanie , Mansour Alblaji , Haiying Cui

The quorum sensing (QS) system is a critical drug target that regulates the toxins production and biofilms formation in pathogens. This study elucidates the mechanism by which the plant polyphenol gallic acid (GA) acts as a QS inhibitor targeting the LuxS/AI-2 system in Escherichia coli O157: H7, and evaluates its potential for antibiofilm applications. Results show that GA broadly interferes with the transcription of genes in the AI-2 synthesis pathway and inhibits AI-2 production. Molecular docking combined with in vitro enzymatic inhibition assays identified LuxS as a key target of GA. Thermodynamically favored, GA binds to LuxS via hydrogen bonds and van der Waals interactions, forming a stable ground-state complex that alters the enzyme's secondary structure and inhibits its activity. Further mechanistic analysis indicates that GA induces conformational changes in the protein, reduces active site volume, and restricts key catalytic residues, thereby blocking substrate access. Under simulated meat broth conditions, GA significantly enhances the biofilm-inhibitory effect of conventional disinfectants even at subinhibitory concentrations on food-contact surfaces. These findings provide theoretical support for the potential utilization of GA as a QS-targeted antibiofilm adjuvant in the food industry.

群体感应（quorum sensing， QS）系统是调控病原菌毒素产生和生物膜形成的重要药物靶点。本研究阐明了植物多酚没食子酸（GA）作为靶向大肠杆菌O157: H7 LuxS/AI-2系统的QS抑制剂的作用机制，并评价了其在抗菌膜上的应用潜力。结果表明，GA广泛干扰AI-2合成途径中基因的转录，抑制AI-2的产生。分子对接结合体外酶抑制实验确定LuxS为GA的关键靶点。从热力学上讲，GA通过氢键和范德华相互作用与LuxS结合，形成稳定的基态复合物，改变酶的二级结构并抑制其活性。进一步的机制分析表明，GA诱导了蛋白质的构象变化，减少了活性位点的体积，限制了关键的催化残基，从而阻止了底物的进入。在模拟肉汤条件下，即使在食物接触表面的亚抑制浓度下，GA也能显著增强传统消毒剂的生物膜抑制效果。这些发现为GA作为qs靶向抗生素膜佐剂在食品工业中的潜在应用提供了理论支持。

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引用次数: 0

Physiological and genomic insights into the salt tolerance mechanisms of three Staphylococcus strains isolated from moromi 从桑米中分离的三种葡萄球菌耐盐机制的生理和基因组见解。

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-01-16 DOI: 10.1016/j.ijfoodmicro.2025.111621

Yuqi Xue , Xingbiao Gao , Qineng Liu , Nana Fang , Dong Peng , Xuewei Jiang , Chunxiang Song

Staphylococcus spp. a salt-tolerant bacterium, exhibits a favorable flavor-enhancing effect during the soy sauce fermentation, especially at higher salt concentrations. To investigate the salt tolerance mechanism of staphylococci in the high-salt environment of soy sauce fermentation, a combined physiological and genomic research method was used to study three Staphylococcus strains (Staphylococcus carnosus CS1.21, S. piscifermentans CS1.22, and S. debuckii CS1.23) that were isolated from moromi. As the NaCl concentration increased from 40 to 180 g/L compared to the control, the contents of intracellular osmotic regulatory substances, such as soluble proteins and proline, increased significantly in all three Staphylococcus strains. Corresponding gene annotations revealed an abundance of protein synthesis genes and a complete proline synthesis pathway. Additionally, Na⁺/K⁺-ATPase activity increased significantly by 2.51–9.82 U/L (P < 0.05), and the Na⁺/K⁺ regulation genes have also been annotated. Catalase (CAT) activity and the rate of reactive oxygen species (ROS) scavenging were significantly enhanced by 0.75–2.51 U/mL and 28.13–62.98%, respectively, corresponding catalase synthesis genes have been annotated in all three strains. These genes form a synergistic regulatory network that, along with physiological adaptations, enhances the strains' salt tolerance under stress. The explanation of the salt tolerance mechanisms of the three staphylococci, which are based on maintaining osmotic balance and increasing ROS scavenging rates, laid the foundation for the complete utilization of the three strains in high-salt liquid fermentation.

葡萄球菌是一种耐盐细菌，在酱油发酵过程中表现出良好的增味作用，特别是在高盐浓度下。为探讨葡萄球菌在酱油发酵高盐环境下的耐盐机制，采用生理与基因组相结合的研究方法，对从森米中分离得到的3株葡萄球菌（葡萄球菌carnosus CS1.21、葡萄球菌pcifermentans CS1.22和德布基葡萄球菌CS1.23）进行了研究。当NaCl浓度从40 g/L增加到180 g/L时，3株葡萄球菌细胞内渗透调节物质（如可溶性蛋白和脯氨酸）含量均显著增加。相应的基因注释显示了丰富的蛋白质合成基因和完整的脯氨酸合成途径。此外，Na+/K+- atp酶活性显著增加了2.51 ~ 9.82 U/L （P +/K+调控基因也被标注）。过氧化氢酶（CAT）活性和活性氧（ROS）清除率分别显著提高了0.75 ~ 2.51 U/mL和28.13 ~ 62.98%，并标注了相应的过氧化氢酶合成基因。这些基因形成了一个协同调节网络，与生理适应一起，增强了菌株在胁迫下的耐盐性。通过对三种葡萄球菌维持渗透平衡和提高ROS清除率的耐盐机制的解释，为三种葡萄球菌在高盐液体发酵中的完全利用奠定了基础。

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引用次数: 0

Multi-omics analysis uncovers an integrated network that reshapes flavor compound profile of goji bud tea by fermentation 多组学分析揭示了一个通过发酵重塑枸杞芽茶风味复合物特征的综合网络

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-01-15 DOI: 10.1016/j.ijfoodmicro.2026.111649

Yajie Zhao , Chencheng Gu , He Qian , Weirong Yao , Yuliang Cheng

Goji bud tea is well known for numerous health benefits such as aiding sleep, as well as its distinctive bitter-grassy flavor which is expected to be improved via fermentation. Herein, we conducted this highly anticipated work and studied the role of microbiota in flavor reshaping during 12-day pile-fermentation by employing an integrated multi-omics approach. The results demonstrated that pile-fermentation significantly reduced bitterness and astringency, while concurrently enriching volatile flavor compounds such as α-terpineol, dodecanal, and acetophenone. Filobasidium, Sphingomonas, and Pseudomonas were identified as keystone active microorganisms, whose abundances exhibited highly significant positive correlations with the fresh-sweet floral index and were also highly represented at the transcript level. A significant upregulation was observed for various fatty acids and terpenoids, including dodecanedioic acid and Jolkinolide B. Furthermore, the integrated analysis of 2508 differentially expressed genes and 549 differential metabolites revealed that the TCA cycle, propanoate metabolism, and glutathione metabolism are the core pathways in goji bud tea fermentation, with enzymes derived from genera such as Bacillus and Pseudomonas serving as key catalytic nodes for flavor generation. This study presents the first “microbe–gene–metabolite” interaction map of pile fermentation, providing a theoretical framework for the targeted modulation of sensory and nutritional quality in functional plant-based fermented foods.

众所周知，枸杞芽茶有许多健康益处，比如帮助睡眠，以及它独特的苦草味，预计通过发酵可以改善。在此，我们进行了这项备受期待的工作，并采用综合多组学方法研究了微生物群在12天堆积发酵过程中风味重塑中的作用。结果表明，堆式发酵显著降低了苦味和涩味，同时增加了α-松油醇、十二烷醛和苯乙酮等挥发性风味化合物。其中，丝状单胞菌（Filobasidium）、鞘脂单胞菌（Sphingomonas）和假单胞菌（Pseudomonas）是关键活性微生物，其丰度与鲜甜花指数呈极显著正相关，在转录体水平上也有较高的代表性。此外，对2508个差异表达基因和549种差异代谢产物的综合分析表明，TCA循环、丙酸代谢和谷胱甘肽代谢是枸杞芽茶发酵的核心途径，芽孢杆菌和假单胞菌等属的酶是风味产生的关键催化节点。本研究首次提出了堆发酵的“微生物-基因-代谢物”相互作用图谱，为功能性植物性发酵食品感官和营养品质的定向调控提供了理论框架。

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引用次数: 0

Modeling multidrug resistance in Campylobacter coli and Campylobacter jejuni isolated from swine at U.S. slaughter plants 从美国屠宰场分离的猪中分离出的大肠弯曲杆菌和空肠弯曲杆菌的多重耐药模型

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-01-14 DOI: 10.1016/j.ijfoodmicro.2026.111638

Csaba Varga

Antimicrobial-resistant and multidrug-resistant Campylobacter spp. poses a human health risk. A total of 1694 isolates from market hogs (1599 Campylobacter coli and 95 C. jejuni) and 965 isolates from sows (918 C. coli and 47 C. jejuni) that were isolated at US slaughter plants from 2013 to 2021 and tested for antimicrobial resistance were included in the analysis. Multidrug resistance (MDR) (resistance ≥ antimicrobial classes) was highest in C. coli isolates from market hogs (29.6%). C. jejuni isolates from both sources had lower MDR rates (8.4% for market hogs and 6.4% for sows). Isolates based on their MDR profiles were grouped into clusters by using an unsupervised machine learning algorithm. A large MDR cluster (n = 653) of C. coli isolates of market hogs was identified that included isolates that showed high resistance to lincosamides (99%), tetracyclines (89%), and macrolides (72%), moderate resistance to quinolones (25%), and low resistance to aminoglycosides (2%). A multivariable logistic regression model was constructed to assess the impact of predictor variables, sampling source (market hogs vs. sows), Campylobacter species (C. coli vs. C. jejuni), and year of sampling, on the likelihood of multidrug resistance (MDR) as the outcome. Higher odds of MDR were found in C. coli compared to C. jejuni isolates (OR = 4.00, 95% 2.24–7.92), in market hogs compared to sows (OR = 2.46, 95% CI: 1.99–3.06), and in 2014 compared to 2013 (OR = 1.51, 95% CI: 1.07–2.14). Production-type-specific antimicrobial stewardship strategies are needed to mitigate the health burden of multidrug-resistant Campylobacter spp.

抗微生物和多重耐药弯曲杆菌对人类健康构成威胁。2013 - 2021年在美国屠宰场分离的1694株商品猪分离株（1599株大肠弯曲杆菌和95株空肠弯曲杆菌）和965株母猪分离株（918株大肠弯曲杆菌和47株空肠弯曲杆菌）进行了耐药性检测。产猪大肠杆菌多药耐药（耐药≥抗菌药物类别）最高（29.6%）。两种来源的空肠梭菌分离株耐多药率较低（商品生猪为8.4%，母猪为6.4%）。通过使用无监督机器学习算法将基于MDR配置文件的分离物分组到集群中。结果发现，市场生猪大肠杆菌分离株具有较大的耐多药菌群（n = 653），其中对lincosamides（99%）、四环素类（89%）和大环内酯类（72%）具有高耐药性，对喹诺酮类药物具有中等耐药性（25%），对氨基糖苷类药物具有低耐药性（2%）。构建多变量logistic回归模型，评估预测变量、采样来源（市场生猪与母猪）、弯曲杆菌种类（大肠杆菌与空肠杆菌）和采样年份对多药耐药（MDR）可能性的影响。与空肠分离菌相比，大肠杆菌中耐多药耐药性的发生率更高（OR = 4.00, 95% 2.24-7.92），商品猪中与母猪相比（OR = 2.46, 95% CI: 1.99-3.06）， 2014年与2013年相比（OR = 1.51, 95% CI: 1.07-2.14）。需要针对生产类型的抗菌素管理策略，以减轻多重耐药弯曲杆菌的健康负担。

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引用次数: 0

Detection of Anisakis spp. (Nematoda, Anisakidae) in frozen and processed hake products marketed in Spain 西班牙销售的冷冻和加工鳕鱼产品中异尖线虫属（线虫科，异尖线虫科）的检测

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-01-14 DOI: 10.1016/j.ijfoodmicro.2026.111645

R. González-Soñora, A. Ramilo, R. Ríos-Castro, E. Abollo, S. Pascual

Parasite detection in seafood products poses a significant challenge for companies involved in processing and distribution, as inadequate risk management may affect both food safety and the quality of the final product. This issue becomes more complex with the introduction of new commercial formats of seafood products, which increase the difficulty of parasite control within the fish-production value chain. The present study aimed to evaluate the presence of Anisakis spp. in different categories, types, and commercial presentations of seafood products made of Merluccius spp., by applying the official inspection method (the visual scheme), the UNE-EN ISO 23036-1:2021 standard, and molecular (PCR and real-time PCR) approaches. Overall, Anisakis spp. larvae and their DNA traces were detected in 6.94% of commercially frozen or processed hake-based products marketed in Spain. This finding, framed within the high rate of sensitization and allergy to Anisakis spp. in Spain, highlights the need to implement and integrate detection methodologies for inspecting these emerging commercial fish products, enabling a more precise assessment of both food quality and food safety risk. In this context, the careful selection of fish raw materials based on routine surveillance programs and the further adoption of innovative processing technologies becomes essential to minimize risks associated with the presence of Anisakis spp. in seafood.

海产品中的寄生虫检测对参与加工和分销的公司构成了重大挑战，因为风险管理不足可能影响食品安全和最终产品的质量。随着海鲜产品新商业模式的引入，这一问题变得更加复杂，这增加了在鱼类生产价值链中控制寄生虫的难度。本研究采用官方检验方法（目测法）、UNE-EN ISO 23036-1:2021标准和分子（PCR和实时荧光定量PCR）方法，对不同种类、类型和商业产品中异尖藻的存在情况进行了评估。总体而言，在西班牙销售的商业冷冻或加工鳕鱼产品中，6.94%检测到异尖线虫幼虫及其DNA痕迹。这一发现，在西班牙对异尖线虫的高致敏率和过敏率的框架内，强调了实施和整合检测这些新兴商业鱼类产品的检测方法的必要性，从而能够更精确地评估食品质量和食品安全风险。在这种情况下，根据常规监测计划仔细选择鱼类原料，并进一步采用创新的加工技术，对于最小化与海产品中异尖线虫存在相关的风险至关重要。

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引用次数: 0

Microbial competitiveness and risk of ochratoxin A in salami: in situ evaluation along maturation 意大利腊肠中赭曲霉毒素A的微生物竞争力和风险：成熟过程中的原位评价

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-01-14 DOI: 10.1016/j.ijfoodmicro.2026.111646

Andrieli Stefanello , Alessandra Marcon Gasperini , Dâmaris Cristine Landgraf , Antoine Thiollet , Marina Venturini Copetti , Esther Garcia-Cela

This study investigated interactions and competition between the starter culture Penicillium nalgiovense and the toxigenic fungus Aspergillus westerdijkiae, focusing on their effects on processing parameters and on ochratoxin A (OTA) production on the dry-fermented salami surface during ripening. The influence of Lactococcus lactis, incorporated into the meat matrix, was also assessed. Salami was produced in accordance with official technical standards in a controlled environment. Half of the meat batter was inoculated with L. lactis. Following stuffing, salami was treated with one of three inoculum solutions: (A) P. nalgiovense, (B) P. nalgiovense plus A. westerdijkiae, or (C) A. westerdijkiae alone. Samples ripened for 20 days under industry-standard conditions. At days 0, 4, 8, 12, 16, and 20, pH, water activity, total bacterial counts in the meat, total fungal counts on the casing, and OTA concentrations in both matrices were measured. A. westerdijkiae rapidly colonised and dominated the casing surface by day 4, even in the presence of P. nalgiovense, and reached peak growth between days 8 and 12. OTA concentrations increased significantly after day 12, reaching 69 μg/g in the casing and 16 μg/g in the meat by day 20. Indicating that the surface provides more favorable conditions for toxin production, so removing casing could reduce the exposure to the toxin. The addition of L. lactis accelerated early acidification and temporarily reduced bacterial load but did not significantly affect fungal growth or OTA biosynthesis. These findings demonstrate that, under favorable environmental conditions, toxigenic fungi represent a significant food safety risk during salami ripening. Starter cultures alone are insufficient to prevent mycotoxin contamination in dry-cured meat products.

本研究研究了发酵剂青霉（Penicillium nalgiovense）和产毒真菌西曲霉（Aspergillus westerdijkiae）之间的相互作用和竞争，重点研究了它们对干燥发酵腊肠成熟过程中加工参数和表面赭曲霉毒素A （OTA）产生的影响。还评估了加入肉类基质中的乳酸乳球菌的影响。萨拉米香肠是在受控环境下按照官方技术标准生产的。一半的肉糊接种乳酸乳杆菌。填充后，用三种接种溶液中的一种处理腊肠：(A) P. nalgiovense, (B) P. nalgiovense加A. westerdijkiae，或(C)单独A. westerdijkiae。样品在工业标准条件下成熟20天。在第0、4、8、12、16和20天，测量pH、水活度、肉中细菌总数、肠衣上真菌总数和两种基质中的OTA浓度。即使在有P. nalgiovense存在的情况下，A. westerdijkiae在第4天迅速定殖并占主导地位，并在第8至12天达到生长高峰。第12天时，OTA浓度显著升高，第20天时，肠衣中OTA浓度达到69 μg/g，肉中OTA浓度达到16 μg/g。这表明地表为毒素的产生提供了更有利的条件，因此去除套管可以减少毒素的暴露。乳酸乳杆菌的添加加速了早期酸化，暂时降低了细菌负荷，但对真菌生长和OTA生物合成没有显著影响。这些发现表明，在有利的环境条件下，产毒真菌在腊肠成熟过程中代表着重大的食品安全风险。发酵剂本身不足以防止干腌肉制品中的霉菌毒素污染。

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引用次数: 0

Study on biocontrol efficacy of Debaryomyces hansenii induced with alginate oligosaccharides against blue mold caused by Penicillium expansum on pear fruit 海藻酸寡糖诱导汉斯德巴氏菌防治梨果实青霉病的效果研究

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-01-13 DOI: 10.1016/j.ijfoodmicro.2026.111631

Gerefa Sefu Edo , Esa Abiso Godana , Kaili Wang , Hongyin Zhang , Qiya Yang

Fungal pathogens causing deterioration in fruits and vegetables after harvest contribute significantly to the annual global economic loss of $750 billion. The use of synthetic chemical fungicides is still the main method of mitigating this huge loss, but challenges such as reduction in maximum residue limits, environmental impact, resistance development, impact on biodiversity, and human health alert to search for alternative methods. Biocontrol mechanisms that inhibit fungal pathogens using antagonistic microbes are effective, with the exception of specificity or efficiency variability and limited shelf life. Enhancing the performance of antagonistic microbes is the best approach to overcome these limitations. The objective of our recent study was to improve the performance of Debaryomyces hansenii against pear fruits blue mold decay caused by Penicillium expansum by inducing it with alginate oligosaccharides (AOS). The findings of this study revealed that AOS significantly improved the efficiency of D. hansenii by many folds. D. hansenii induced by AOS, applied to wounds and surfaces of pear fruit and stored at both room (20 °C) and cold (4 °C) temperatures, demonstrated significantly better performance and viability. Lesion diameter and disease incidence percentage are primary in vivo indicators. Physiological study such as increased activity of disease defense-related and reactive oxygen species scavenging enzymes, flavonoids, and total phenolic compounds are added as proof of the results. Furthermore, in vitro studies indicate P. expansum germination rate, germ tube length, and radial growth when treated with D. hansenii with AOS-induced were reduced. A molecular-level study will be conducted as part of this research.

真菌病原体导致水果和蔬菜收获后变质，造成全球每年7500亿美元的重大经济损失。使用合成化学杀菌剂仍然是减轻这一巨大损失的主要方法，但面临诸如减少最大残留限量、环境影响、耐药性发展、对生物多样性的影响以及人类健康等挑战，需要寻找替代方法。使用拮抗微生物抑制真菌病原体的生物防治机制是有效的，除了特异性或效率可变性和有限的保质期。提高拮抗微生物的性能是克服这些限制的最佳途径。本研究旨在利用海藻酸寡糖（AOS）诱导汉氏德巴酵母（Debaryomyces hansenii）抗膨胀青霉（Penicillium expansum）引起的梨果实蓝霉腐烂。本研究结果表明，AOS显著提高了汉斯氏弧菌的效率。AOS诱导的汉氏芽孢杆菌（D. hansenii）作用于梨的创面和表面，室温（20℃）和低温（4℃）下均表现出较好的生长性能和活力。病变直径和发病率是主要的体内指标。生理研究，如疾病防御相关和活性氧清除酶，类黄酮和总酚类化合物的活性增加，作为结果的证明。此外，体外研究表明，经aos诱导的汉氏芽孢杆菌处理后，夏菖蒲的发芽率、芽管长度和径向生长均有所降低。作为本研究的一部分，将进行分子水平的研究。

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引用次数: 0