International journal of food microbiology最新文献

{"title":"Adaptive strategies of Listeria monocytogenes: An in-depth analysis of the virulent strain involved in an outbreak in Italy through quantitative proteomics","authors":"Mirella Luciani ,&nbsp;Ivanka Krasteva ,&nbsp;Maria Schirone ,&nbsp;Federica D'Onofrio ,&nbsp;Luigi Iannetti ,&nbsp;Marina Torresi ,&nbsp;Chiara Di Pancrazio ,&nbsp;Fabrizia Perletta ,&nbsp;Silvia Valentinuzzi ,&nbsp;Manuela Tittarelli ,&nbsp;Francesco Pomilio ,&nbsp;Nicola D'Alterio ,&nbsp;Antonello Paparella ,&nbsp;Piero Del Boccio","doi":"10.1016/j.ijfoodmicro.2024.110951","DOIUrl":"10.1016/j.ijfoodmicro.2024.110951","url":null,"abstract":"<div><div>Despite the general classification of L. <em>monocytogenes</em> strains as equally virulent by global safety authorities, molecular epidemiology reveals diverse subtypes in food, processing environments, and clinical cases. This study focuses on a highly virulent strain associated with a listeriosis outbreak in Italy in 2022, providing insights through comprehensive <em>foodomics</em> approaches, with a specific emphasis on quantitative proteomics. In particular, the ST155 strain of L. <em>monocytogenes</em> strain was subjected <em>in vitro</em> to growth stress conditions (NaCl 2.4 %, pH 6.2, T 12 °C), mimicking the conditions present in the frankfurter, its original source. Then, the protein expression patterns were compared with those obtained in optimal growth conditions.</div><div>Through quantitative proteomic analysis and bioinformatic assessment, different proteins associated with virulence during the exponential growth phase were identified. This study unveils unique proteins specific to each environment, providing insights into how L. <em>monocytogenes</em> adapts to conditions that are similar to those encountered in frankfurters. This investigation contributes valuable insights into the adaptive strategies of L. <em>monocytogenes</em> under stressful conditions, with implications for enhancing food safety practices.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110951"},"PeriodicalIF":5.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142561112","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}

{"title":"Biocontrol activity of Kluyveromyces marxianus YG-4 against Penicillium expansum LPH9 on apples","authors":"Mengge Ning ,&nbsp;Qi Guo ,&nbsp;Peng Guo ,&nbsp;Yuanyuan Cui ,&nbsp;Kai Wang ,&nbsp;Gengan Du ,&nbsp;Zhouli Wang ,&nbsp;Yahong Yuan ,&nbsp;Tianli Yue","doi":"10.1016/j.ijfoodmicro.2024.110943","DOIUrl":"10.1016/j.ijfoodmicro.2024.110943","url":null,"abstract":"<div><div><em>Penicillium expansum</em> (<em>P. expansum</em>), a widespread fungal pathogen, causes serious economic loss and public health concerns. The aim of this research is to investigate the antifungal effect of <em>Kluyveromyces marxianus</em> YG-4 (<em>K. marxianus</em> YG-4) against <em>P. expansum</em> and possible mechanism. The results showed that competition for nutrients and space, as well as the release of volatile organic compounds (VOCs), are the antifungal mechanisms. Citronellol may be the antifungal component of <em>K. marxianus</em> YG-4 VOCs based on GC–MS analysis. Further experiments had shown that citronellol inhibited the growth of <em>P. expansum</em> LPH9 by damaging the cell structure, disrupting the redox system, reducing antioxidant enzyme activity, and causing oxidative damage. <em>K. marxianus</em> YG-4, <em>K. marxianus</em> YG-4 VOCs and citronellol can effectively inhibit the spore germination of <em>P. expansum</em> on apples. The above results indicated that <em>K. marxianus</em> YG-4 had strong biocontrol activity and can be used as an excellent candidate strain for fruit preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110943"},"PeriodicalIF":5.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499915","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}

{"title":"The 8th international symposium on sourdough - \"Sourdough for health\".","authors":"Emanuele Zannini, Marco Gobbetti","doi":"10.1016/j.ijfoodmicro.2024.110952","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.110952","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":" ","pages":"110952"},"PeriodicalIF":5.0,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499914","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}

{"title":"UV-C light-activated gallic acid and non-thermal technologies for inactivating Salmonella Typhimurium inoculated in aqueous solution and whole cow milk","authors":"E. Fernández-Hernández ,&nbsp;M. Sánchez-Sánchez ,&nbsp;D.M. Torres-Cifuentes ,&nbsp;P. Hernández-Carranza ,&nbsp;I.I. Ruiz-López ,&nbsp;C.E. Ochoa-Velasco","doi":"10.1016/j.ijfoodmicro.2024.110944","DOIUrl":"10.1016/j.ijfoodmicro.2024.110944","url":null,"abstract":"<div><div>This study aimed to evaluate the effect of UV-C light-activated gallic acid (GA) alone and combined with ultrasound (US) or ultraviolet-C light (UV-C, 254 nm) on the inactivation of <em>Salmonella Typhimurium</em> in aqueous solution for being later applied to whole cow milk. First-order, Weibull, and Beta models were used to describe the inactivation kinetics of <em>S. Typhimurium</em> by GA alone and combined with non-thermal technologies. Results indicated that GA concentration, the UV-C light activation process, and the combination of US and UV-C light significantly affected (<em>p</em> &lt; 0.05) the inactivation of <em>S. Typhimurium</em> in aqueous solution, which was properly described by the first order (R² &gt; 0.84), Weibull (R² &gt; 0.96), and Beta (R² &gt; 0.83) models. The activation process of GA increased its antimicrobial activity in the range of 40.87–101.44 %. Moreover, with the highest concentration of GA and the application of US or UV-C light, &gt;5 log reductions were achieved. Nevertheless, although these combinations were applied to whole cow milk, a low reduction (2.0-log cycles) was obtained, regardless of the GA activation and non-thermal technologies. Therefore, the effect of GA, whether UV-C light activated or not, on <em>S. Typhimurium</em> depends on the food matrix. This highlights that in whole cow milk, this treatment was insufficient to ensure safety, even when combined with non-thermal technologies.</div></div><div><h3>Industrial relevance</h3><div>UV-C light and US are non-thermal technologies used as alternatives to thermal treatments. These technologies can be used on their own or in combination; however, in many cases, the necessary microbial reduction is not attained, thus the use of complementary techniques or processes is required. GA is a phenolic compound with low antimicrobial activity; however, UV-C light may activate its antimicrobial activity. In this sense, this study shows the potential application of GA and non-thermal technologies for inactivating <em>S. Typhimurium</em> in an aqueous solution and the first approach of this methodology in whole cow milk as a liquid food product.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110944"},"PeriodicalIF":5.0,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499918","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}

{"title":"Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain","authors":"Irene Ortega-Sanz,&nbsp;Jordi Rovira,&nbsp;Beatriz Melero","doi":"10.1016/j.ijfoodmicro.2024.110940","DOIUrl":"10.1016/j.ijfoodmicro.2024.110940","url":null,"abstract":"<div><div>Whole-Genome Sequencing has the potential to be an effective method for surveillance of foodborne diseases. This study aims to determine the genetic relatedness and prevalence of virulence-associated genes and antimicrobial resistance determinants in 135 <em>Campylobacter jejuni</em>, seven <em>Campylobacter coli</em> and three <em>Campylobacter lari</em> isolates from the poultry supply chain and a hospital in Spain. The isolates showed a wide genetic diversity between and within species with Clonal Complex 21 the most frequent lineage found. Among species, <em>C. jejuni</em> showed the highest prevalence of virulence genes (287/333) in which a high occurring variability was observed in the capsule biosynthesis and transport, O-linked flagellar glycosylation and lipooligosaccharide biosynthesis loci, with a great impact of phase-variation that led to 72 different virulence gene patterns among all isolates. High prevalence (&gt; 90 %) of <em>bla</em>_<em>OXA</em>-type β-lactamase genes and mutations in DNA gyrase gene associated with fluoroquinolones resistance were observed, and at a frequency similar to the <em>tet(O)</em> gene in <em>C. jejuni</em> (93 %) and <em>C. coli</em> (86 %), both of which also harboured resistance determinants to aminoglycosides with a higher occurrence rate in <em>C. coli</em> (43 %), that was the only species in which mutations in the 23S ribosomal subunit conferring resistance to erythromycin were identified (43 %). The present study constitutes the largest genomic survey of <em>Campylobacter</em> isolates in Spain providing insight into the prevalence and diversity of the pathogen along the poultry supply chain in the country.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110940"},"PeriodicalIF":5.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499930","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}

{"title":"Preparation and characterization of a novel green cinnamon essential oil nanoemulsion for the enhancement of safety and shelf-life of strawberries","authors":"Yue Zhu ,&nbsp;Teng Chen ,&nbsp;Zejing Meng ,&nbsp;Tingyu Li ,&nbsp;Jiaojiao Zhang ,&nbsp;Ning Zhang ,&nbsp;Gang Luo ,&nbsp;Zuhua Wang ,&nbsp;Ying Zhou","doi":"10.1016/j.ijfoodmicro.2024.110935","DOIUrl":"10.1016/j.ijfoodmicro.2024.110935","url":null,"abstract":"<div><div>This study aimed to optimize a novel green CEO nanoemulsions (CEO NEs) and explore its physicochemical properties and the effect on the shelf-life of strawberries during storage at environmental temperature (20–25 °C). We used CEO as oil phase and tea saponin (TS) as a natural surfactant to formulate the novel green CEO NEs, and its potential as an antimicrobial agent was also investigated. The results showed that CEO NEs had a droplet size about 170 nm with uniform distribution and regularly spherical. These CEO NEs exhibited excellent storage stability, thermal stability, pH stability and centrifugal stability. The antimicrobial test indicated that the minimal inhibitory concentration and the minimal bactericidal (fungicidal) concentration of CEO NEs against <em>Escherichia coli</em>, <em>Botrytis cinerea</em> and <em>Aspergillus flavus</em> were 17.81 μg/mL and 35.62 μg/mL, 35.62 μg/mL and 71.25 μg/mL, 2.23 μg/mL and 4.45 μg/mL, respectively, which were significantly lower than those of pure CEO (333.75 μg/mL and 667.5 μg/mL, 667.5 μg/mL and 1335 μg/mL, 41.72 μg/mL and 83.44 μg/mL). More interestingly, after soaking strawberries in CEO NEs for 2 min, the shelf-life of strawberries can be extended to 7 days at environmental temperature, and a lower rate of weight loss and mildew were showed in the group of CEO NEs than other control groups, especially the strawberries in ultrapure water group went bad first, obviously shranked, and contaminated by molds after 3 days. The above results indicate that CEO NEs prepared in this study has great potential as a new green antimicrobial agent in fruit preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110935"},"PeriodicalIF":5.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499917","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}

{"title":"Symbiotic sheep milk cheese containing Moringa oleifera extract and Bifidobacterium pseudolongum INIA P2","authors":"Eva Rodríguez-Mínguez,&nbsp;Javier Calzada,&nbsp;Carmen Sánchez,&nbsp;María Vázquez,&nbsp;Marta Ávila,&nbsp;Sonia Garde,&nbsp;Antonia Picon","doi":"10.1016/j.ijfoodmicro.2024.110942","DOIUrl":"10.1016/j.ijfoodmicro.2024.110942","url":null,"abstract":"<div><div>Healthy non-bovine functional dairy products are reaching high interest among consumers. In the present study, an aqueous polyphenol-rich <em>Moringa oleifera</em> extract (MoE) and a <em>Bifidobacterium</em> strain of human origin (<em>B. pseudolongum</em> INIA P2) were added, alone or in combination, for the manufacture of three experimental and one control sheep milk cheeses. In general, addition of 2.05 g of lyophilized MoE per 100 g of curd did not affect cheese dry matter or lactococci starter counts during ripening. <em>B. pseudolongum</em> INIA P2 showed good viability in cheese during ripening, and after simulated major gastrointestinal conditions, reaching levels above 7 log CFU / g of cheese. Cheeses with MoE showed lower pH, higher proteolysis and aminopeptidase activity than control cheese. MoE impoved functional properties, significantly (<em>P</em> &lt; 0.01) increasing total phenolic content (TPC) and, especially, antioxidant capacity, with respect to control cheese. MoE modified cheese colour and volatile profile. Cheeses with MoE were darker in colour with higher red and yellow components than control cheese. Several volatile compounds were only detected in cheeses with MoE, indicating their plant origin. On top of that, increased levels of compounds originating from amino acid catabolism were present in these cheeses, as a result of their higher proteolytic and peptidolytic indexes. The symbiotic cheese with MoE and <em>B. pseudolongum</em> INIA P2 could confer beneficial effects on consumers' health by increasing polyphenol bioavailability and contributing to the host antioxidant capacity.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110942"},"PeriodicalIF":5.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142464658","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}

{"title":"Detection, isolation and virulence characterization of Helicobacter suis from pork products aimed to human consumption","authors":"Miguel García-Ferrús,&nbsp;Ana González,&nbsp;María A. Ferrús","doi":"10.1016/j.ijfoodmicro.2024.110936","DOIUrl":"10.1016/j.ijfoodmicro.2024.110936","url":null,"abstract":"<div><div><em>Helicobacter suis</em> is the most common non-<em>Helicobacter pylori</em> gastric <em>Helicobacter</em> species found in humans. Infection is associated with gastritis, peptic ulcer, gastric MALT lymphoma and neurodegenerative disorders, particularly Parkinson's disease. However, the pathogenicity of this species is still a matter of research, and results of virulence studies and antibiotic susceptibility tests tend to vary between strains. Cholesterol α-glucosyltransferase (αCgT), a known <em>H. pylori</em> virulence factor, appears to be present in most clinical <em>H. suis</em> isolates. The ability to form biofilms also plays a crucial role in the pathogenesis of <em>H. pylori</em>. However, no reports have been published on this ability in <em>H. suis</em>.</div><div><em>H. suis</em> is considered an emerging zoonotic pathogen, with pigs being the main source of human infection. However, there is very little information on its presence in pork, mainly due to the difficulties of its culture. Therefore, our aim was to determine the prevalence of <em>H. suis</em> in pork products from our geographical area by PCR and Fluorescence <em>in situ</em> Hybridization (FISH), as well as to isolate the bacteria and determine the antibiotic susceptibility patterns, the presence of the <em>αC</em><em>g</em><em>T</em> gene and the ability of the isolates to form biofilms.</div><div>Overall, <em>H. suis</em> was detected in 20 of the 70 (28.6 %) samples analyzed. In 3 of them, <em>H. suis</em> was isolated. The <em>αC</em><em>g</em><em>T</em> gene was detected in all isolates and two of them showed a multiresistance pattern. The <em>H. suis</em> reference strain and two of the isolates showed “strong” to “moderate” in vitro biofilm formation ability under optimal growth conditions.</div><div>Our results seem to indicate that <em>H. suis</em> is significantly prevalent in pork products. The combination of culture with FISH and/or mPCR proved to be a rapid and specific method for the detection, identification and direct visualization of cultivable <em>H. suis</em> cells from pork food products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110936"},"PeriodicalIF":5.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499916","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}

{"title":"Variation in heat resistance and biofilm formation of Bacillus cereus spores in various fermented soybean foods","authors":"Sohyeon Kim,&nbsp;Jae-Hyung Mah","doi":"10.1016/j.ijfoodmicro.2024.110939","DOIUrl":"10.1016/j.ijfoodmicro.2024.110939","url":null,"abstract":"<div><div>This study investigated the heat resistance of <em>Bacillus cereus</em> spores (as well as spores in intact biofilm) in two types of Korean fermented soybean foods and presumed the potential key parameters (physicochemical and nutritional properties) associated with their heat resistance. For example, the <em>D</em>_100°C-values of <em>B. cereus</em> ATCC 10987 and CH3 spores with strong heat resistance and prolific biofilm-forming capability were compared in various <em>Jjigae</em>-type (<em>Cheonggukjang jjigae</em>, <em>Doenjang jjigae</em>, and <em>Gochujang jjigae</em>) and <em>Jang</em>-type (<em>Cheonggukjang</em>, <em>Doenjang</em>, and <em>Gochujang</em>) foods commonly consumed in Korea. The <em>D</em>_100°C-values of planktonic spores were significantly different depending on the type of food, that is, <em>Jang</em> and <em>Jjigae</em>. Compared with <em>Jjigae</em>-type foods, a higher heat resistance of <em>B. cereus</em> spores was found in <em>Jang</em>-type foods (particularly <em>Doenjang</em> and <em>Gochujang</em>) with low water activity and high salinity. In <em>Jjigae</em>-type foods, spore heat resistance showed a positive correlation with the pH of <em>Jjigaes</em>, indicating that an acidic environment weakens the spores. A negative correlation between the total fat content and spore heat resistance was found in <em>Jjigae</em>-type foods but not in <em>Jang</em>-type foods. Meanwhile, regarding the heat resistance of <em>B. cereus</em> spores in intact biofilm, the <em>D</em>_100°C-values were significantly higher (up to 6.5-fold) than those of planktonic spores in all <em>Jjigae</em>-type foods. The slightly acidic pH and amount of carbohydrates are likely related to the large formation of extracellular polymeric substances and strong heat resistance of <em>B. cereus</em> spores in biofilm. This study may provide a comprehensive understanding of the relationship between the key parameters of foods and heat resistance of <em>B. cereus</em> spores with or without intact biofilm and methods to control their risks in different types of fermented soybean foods.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110939"},"PeriodicalIF":5.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499929","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}

{"title":"Evaluation of methods for detection of Campylobacter in raw milk: A multi-country study","authors":"Ásgeir Ástvaldsson ,&nbsp;Gunnar Andersson ,&nbsp;Linda Svensson ,&nbsp;Karin Bruckner ,&nbsp;Martine Denis ,&nbsp;Sevinc Ferrari ,&nbsp;Olwen Golden ,&nbsp;Janine Heise ,&nbsp;Moa Lavander ,&nbsp;Elisabeth Repérant ,&nbsp;Hilde M. Riedel ,&nbsp;Kerstin Stingl ,&nbsp;Hanna Skarin","doi":"10.1016/j.ijfoodmicro.2024.110938","DOIUrl":"10.1016/j.ijfoodmicro.2024.110938","url":null,"abstract":"<div><div>Raw milk is considered a high-risk source of <em>Campylobacter</em> due to faecal contamination from healthy cattle and farm environments, thus linking raw milk consumption to global outbreaks. Detection of <em>Campylobacter</em> in raw milk poses challenges due to low contamination levels and antibacterial properties of the milk. Culture-based protocols for <em>Campylobacter</em> detection in milk vary, mainly with regard to pH adjustment and the choice of enrichment broth.</div><div>This European collaborative study was organised by the EU Reference Laboratory (EURL) for <em>Campylobacter</em> together with eight EU National Reference Laboratories (NRL) for <em>Campylobacter</em> with the purpose to evaluate methods for culture-based detection of <em>Campylobacter</em> in raw cow's milk. The study was divided into two parts, an interlaboratory part and an intralaboratory part, both organised around the same two protocols. The aim of protocol 1 was to evaluate the impact of pH adjustment and storage of the milk on the culturability of <em>Campylobacter</em> over time. Aliquots of the spiked milk were adjusted either to pH 7.0 or pH 7.6 or left unadjusted. The milk was stored up to 48 h at refrigerated temperature and <em>Campylobacter</em> was quantified according to ISO 10272-2 on day 0, 1 and 2. The aim of protocol 2 was to evaluate which enrichment broth, Bolton broth (BB) or Preston broth (PB), showed highest sensitivity in detection of <em>Campylobacter</em>. The spiked milk was enriched in BB and PB as described in ISO 10272-1:2017 or ISO 10272-1:2017/Amd1.2023. In the interlaboratory part, each milk batch was collected locally by each participating NRL/EURL and inoculated with the same <em>Campylobacter</em> strain. In the follow-up intralaboratory part, the EURL-<em>Campylobacter</em> repeated the tests in protocol 1 and 2 but used different <em>Campylobacter</em> strains and strains subjected to thermal stress prior to inoculation.</div><div>The results show that pH adjustment of raw milk has a negligible impact on culture-based detection of <em>Campylobacter</em>, regardless of strain and level of environmental stress. The composition of milk and properties of the inoculated strain influence culture-based detection of <em>Campylobacter</em> over storage time, and strains subjected to additional stress prior to inoculation in milk are reduced in culturability much faster than the same strains prepared under normal conditions.</div><div>Finally, the study showed that PB without <em>Campylobacter</em> growth supplement is less effective than BB in detecting <em>Campylobacter</em> in raw milk.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110938"},"PeriodicalIF":5.0,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142464657","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}