Pub Date : 2026-01-17DOI: 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.
{"title":"Plasmid-mediated antimicrobial resistance in non-typhoidal Salmonella: serotype-specific mechanisms and ecological implications","authors":"Xiujuan Zhou , Phil Bremer , Chunlei Shi","doi":"10.1016/j.ijfoodmicro.2026.111647","DOIUrl":"10.1016/j.ijfoodmicro.2026.111647","url":null,"abstract":"<div><div>Non-typhoidal <em>Salmonella</em> (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 <em>S.</em> Typhimurium, virulence-plasmid exclusion in <em>S.</em> Enteritidis, pESI megaplasmids in <em>S.</em> Infantis, and multi-plasmid carriage in <em>S.</em> 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, IS<em>26</em>-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 <em>Salmonella</em> risks in the food chain.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"450 ","pages":"Article 111647"},"PeriodicalIF":5.2,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146010231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-17DOI: 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.
{"title":"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","authors":"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","doi":"10.1016/j.ijfoodmicro.2026.111648","DOIUrl":"10.1016/j.ijfoodmicro.2026.111648","url":null,"abstract":"<div><div>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 <em>Escherichia coli</em> 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.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"450 ","pages":"Article 111648"},"PeriodicalIF":5.2,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146029435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-16DOI: 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.
{"title":"Physiological and genomic insights into the salt tolerance mechanisms of three Staphylococcus strains isolated from moromi","authors":"Yuqi Xue , Xingbiao Gao , Qineng Liu , Nana Fang , Dong Peng , Xuewei Jiang , Chunxiang Song","doi":"10.1016/j.ijfoodmicro.2025.111621","DOIUrl":"10.1016/j.ijfoodmicro.2025.111621","url":null,"abstract":"<div><div><em>Staphylococcus</em> 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 <em>Staphylococcus</em> strains (<em>Staphylococcus carnosus</em> CS1.21, <em>S. piscifermentans</em> CS1.22, and <em>S. debuckii</em> 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 <em>Staphylococcus</em> strains. Corresponding gene annotations revealed an abundance of protein synthesis genes and a complete proline synthesis pathway. Additionally, Na<sup>+</sup>/K<sup>+</sup>-ATPase activity increased significantly by 2.51–9.82 U/L (<em>P</em> < 0.05), and the Na<sup>+</sup>/K<sup>+</sup> 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.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"450 ","pages":"Article 111621"},"PeriodicalIF":5.2,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146018431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-15DOI: 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.
{"title":"Multi-omics analysis uncovers an integrated network that reshapes flavor compound profile of goji bud tea by fermentation","authors":"Yajie Zhao , Chencheng Gu , He Qian , Weirong Yao , Yuliang Cheng","doi":"10.1016/j.ijfoodmicro.2026.111649","DOIUrl":"10.1016/j.ijfoodmicro.2026.111649","url":null,"abstract":"<div><div>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. <em>Filobasidium</em>, <em>Sphingomonas</em>, and <em>Pseudomonas</em> 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 <em>Bacillus</em> and <em>Pseudomonas</em> 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.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"450 ","pages":"Article 111649"},"PeriodicalIF":5.2,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145976037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-14DOI: 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.
{"title":"Modeling multidrug resistance in Campylobacter coli and Campylobacter jejuni isolated from swine at U.S. slaughter plants","authors":"Csaba Varga","doi":"10.1016/j.ijfoodmicro.2026.111638","DOIUrl":"10.1016/j.ijfoodmicro.2026.111638","url":null,"abstract":"<div><div>Antimicrobial-resistant and multidrug-resistant <em>Campylobacter</em> spp. poses a human health risk. A total of 1694 isolates from market hogs (1599 <em>Campylobacter coli</em> and 95 <em>C. jejuni</em>) and 965 isolates from sows (918 <em>C. coli</em> and 47 <em>C. jejuni</em>) 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 <em>C. coli</em> isolates from market hogs (29.6%). <em>C. jejuni</em> 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 (<em>n</em> = 653) of <em>C. coli</em> 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), <em>Campylobacter</em> species (<em>C. coli</em> vs. <em>C. jejuni</em>), and year of sampling, on the likelihood of multidrug resistance (MDR) as the outcome. Higher odds of MDR were found in <em>C. coli</em> compared to <em>C. jejuni</em> 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 <em>Campylobacter</em> spp.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"450 ","pages":"Article 111638"},"PeriodicalIF":5.2,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145976039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-14DOI: 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。
{"title":"Detection of Anisakis spp. (Nematoda, Anisakidae) in frozen and processed hake products marketed in Spain","authors":"R. González-Soñora, A. Ramilo, R. Ríos-Castro, E. Abollo, S. Pascual","doi":"10.1016/j.ijfoodmicro.2026.111645","DOIUrl":"10.1016/j.ijfoodmicro.2026.111645","url":null,"abstract":"<div><div>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 <em>Anisakis</em> spp. in different categories, types, and commercial presentations of seafood products made of <em>Merluccius</em> 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, <em>Anisakis</em> 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 <em>Anisakis</em> 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 <em>Anisakis</em> spp. in seafood.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"450 ","pages":"Article 111645"},"PeriodicalIF":5.2,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145976048","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}
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。
{"title":"Microbial competitiveness and risk of ochratoxin A in salami: in situ evaluation along maturation","authors":"Andrieli Stefanello , Alessandra Marcon Gasperini , Dâmaris Cristine Landgraf , Antoine Thiollet , Marina Venturini Copetti , Esther Garcia-Cela","doi":"10.1016/j.ijfoodmicro.2026.111646","DOIUrl":"10.1016/j.ijfoodmicro.2026.111646","url":null,"abstract":"<div><div>This study investigated interactions and competition between the starter culture <em>Penicillium nalgiovense</em> and the toxigenic fungus <em>Aspergillus westerdijkiae</em>, focusing on their effects on processing parameters and on ochratoxin A (OTA) production on the dry-fermented salami surface during ripening. The influence of <em>Lactococcus lactis</em>, 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 <em>L. lactis</em>. Following stuffing, salami was treated with one of three inoculum solutions: (A) <em>P. nalgiovense</em>, (B) <em>P. nalgiovense</em> plus <em>A. westerdijkiae</em>, or (C) <em>A. westerdijkiae</em> 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. <em>A. westerdijkiae</em> rapidly colonised and dominated the casing surface by day 4, even in the presence of <em>P. nalgiovense</em>, 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. <em>lactis</em> 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.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"450 ","pages":"Article 111646"},"PeriodicalIF":5.2,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-13DOI: 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.
{"title":"Study on biocontrol efficacy of Debaryomyces hansenii induced with alginate oligosaccharides against blue mold caused by Penicillium expansum on pear fruit","authors":"Gerefa Sefu Edo , Esa Abiso Godana , Kaili Wang , Hongyin Zhang , Qiya Yang","doi":"10.1016/j.ijfoodmicro.2026.111631","DOIUrl":"10.1016/j.ijfoodmicro.2026.111631","url":null,"abstract":"<div><div>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 <em>Debaryomyces hansenii</em> against pear fruits blue mold decay caused by <em>Penicillium expansum</em> by inducing it with alginate oligosaccharides (AOS). The findings of this study revealed that AOS significantly improved the efficiency of <em>D. hansenii</em> by many folds. <em>D. hansenii</em> 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 <em>in vivo</em> 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, <em>in vitro</em> studies indicate <em>P. expansum</em> germination rate, germ tube length, and radial growth when treated with <em>D. hansenii</em> with AOS-induced were reduced. A molecular-level study will be conducted as part of this research.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"450 ","pages":"Article 111631"},"PeriodicalIF":5.2,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145976034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-13DOI: 10.1016/j.ijfoodmicro.2026.111635
Xiaoyun Zhang , Hui Qiu , Qingrong Yue , Esa Abiso Godana , Jun Li , Yuanyuan Xie , Lina Zhao , Hongyin Zhang
Our previous study demonstrated that Bacillus amyloliquefaciens is a potential biocontrol agent for postharvest management of tomato soft rot caused by Pectobacterium carotovorum subsp. brasiliense (Pcb). In this study, the application of B. amyloliquefaciens significantly reduced the natural decay of tomato fruits, as well as alleviating quality deterioration. However, the relative mechanisms especially the molecular mechanisms involved need a comprehensive exploration. In this study, we investigated the colonization capacity of B. amyloliquefaciens on fruits and the induced defense response of tomato fruits, with particular emphasis on transcriptome-wide gene expression alterations profiled through RNA sequencing. The results demonstrated that B. amyloliquefaciens exhibited robust biofilm formation enabling rapid wound colonization that competitively suppressed Pcb through nutrient and spatial resource sequestration. Additionally, B. amyloliquefaciens significantly elevated defensive enzyme (polyphenol oxidase and phenylalanine ammonia-lyase) activities and resistant secondary metabolite accumulation (total phenols, flavonoids and lignin) in tomato fruits. More importantly, B. amyloliquefaciens up-regulated important genes participating in plant-pathogen interaction, MAPK cascades, plant hormone transduction, secondary metabolite synthesis, and sulfur metabolism in fruits. These coordinated mechanisms collectively enhanced systemic defense ability, thus strengthening the disease resistance of fruits against pathogens. This research provides valuable insights for establishing novel strategy to manage postharvest diseases of tomato fruits.
{"title":"Unlocking the mechanisms involved in the control of Bacillus amyloliquefaciens against postharvest soft rot of tomato fruits","authors":"Xiaoyun Zhang , Hui Qiu , Qingrong Yue , Esa Abiso Godana , Jun Li , Yuanyuan Xie , Lina Zhao , Hongyin Zhang","doi":"10.1016/j.ijfoodmicro.2026.111635","DOIUrl":"10.1016/j.ijfoodmicro.2026.111635","url":null,"abstract":"<div><div>Our previous study demonstrated that <em>Bacillus amyloliquefaciens</em> is a potential biocontrol agent for postharvest management of tomato soft rot caused by <em>Pectobacterium carotovorum</em> subsp. <em>brasiliense</em> (<em>Pcb</em>). In this study, the application of <em>B. amyloliquefaciens</em> significantly reduced the natural decay of tomato fruits, as well as alleviating quality deterioration. However, the relative mechanisms especially the molecular mechanisms involved need a comprehensive exploration. In this study, we investigated the colonization capacity of <em>B. amyloliquefaciens</em> on fruits and the induced defense response of tomato fruits, with particular emphasis on transcriptome-wide gene expression alterations profiled through RNA sequencing. The results demonstrated that <em>B. amyloliquefaciens</em> exhibited robust biofilm formation enabling rapid wound colonization that competitively suppressed <em>Pcb</em> through nutrient and spatial resource sequestration. Additionally, <em>B. amyloliquefaciens</em> significantly elevated defensive enzyme (polyphenol oxidase and phenylalanine ammonia-lyase) activities and resistant secondary metabolite accumulation (total phenols, flavonoids and lignin) in tomato fruits. More importantly, <em>B. amyloliquefaciens</em> up-regulated important genes participating in plant-pathogen interaction, MAPK cascades, plant hormone transduction, secondary metabolite synthesis, and sulfur metabolism in fruits. These coordinated mechanisms collectively enhanced systemic defense ability, thus strengthening the disease resistance of fruits against pathogens. This research provides valuable insights for establishing novel strategy to manage postharvest diseases of tomato fruits.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"450 ","pages":"Article 111635"},"PeriodicalIF":5.2,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145976035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-13DOI: 10.1016/j.ijfoodmicro.2026.111630
Junxin Zhao , Tonglei Zhou , Yiming Xu , Mengfei Duan , Zheng Zhao , Jingyi Gui , Didi Guo , Xinshuo Yang , Deguo Wang , Yunzhi Lin , Su Zar Chi Lwin , Yoshimitsu Masuda , Ken-ichi Honjoh , Takahisa Miyamoto , Fugang Xiao
Endolysins encoded by bacteriophages have been reported to be the novel antibacterial agents for foodborne pathogens. However, there remains a research gap in identifying endolysins with broad lytic spectra and high activity for applications in food industry. To address this gap, the present study aimed to express, purify, and biochemically characterize two endolysins, LysPS3–1 (Peptidase M15-like superfamily) and LysPS5 (Muraidase), derived from Salmonella phage PS3–1 and polyvalent phage PS5, respectively. LysPS3–1 and LysPS5 were found to have wide lytic spectra, and strong lytic activities against chloroform-treated V. vulnificus, S. typhimurium, P. oleovorans and E. coli O157. After incubation at −20-60 °C, at pH 3.0–12.0, and in the presence of NaCl at 25–1000 mM for 1 h, both endolysins still exhibited high lytic activities (≥80%). In addition, LysPS3–1 or LysPS5 (5 μg/mL) combined with EDTA (0.1–5 mM) showed effective synergistic antibacterial and bactericidal effect against P. oleovorans. After treatment with 0.5 mM EDTA and 100 μg/mL LysPS3–1 or LysPS5 for 3 h in LB broth, the viable P. oleovorans counts were significantly reduced (P < 0.05). This combination also significantly reduced the viable counts of P. oleovorans in liquid (milk and juice) and solid (bacon and salmon) foods at 4 °C (P < 0.05). Therefore, these two endolysins could be used as potential antibacterial agents for controlling food spoilage bacteria in food industry.
{"title":"Expression, characterization and antibacterial effects of two endolysins as novel biocontrol agents against Pseudomonas oleovorans in foods","authors":"Junxin Zhao , Tonglei Zhou , Yiming Xu , Mengfei Duan , Zheng Zhao , Jingyi Gui , Didi Guo , Xinshuo Yang , Deguo Wang , Yunzhi Lin , Su Zar Chi Lwin , Yoshimitsu Masuda , Ken-ichi Honjoh , Takahisa Miyamoto , Fugang Xiao","doi":"10.1016/j.ijfoodmicro.2026.111630","DOIUrl":"10.1016/j.ijfoodmicro.2026.111630","url":null,"abstract":"<div><div>Endolysins encoded by bacteriophages have been reported to be the novel antibacterial agents for foodborne pathogens. However, there remains a research gap in identifying endolysins with broad lytic spectra and high activity for applications in food industry. To address this gap, the present study aimed to express, purify, and biochemically characterize two endolysins, LysPS3–1 (Peptidase M15-like superfamily) and LysPS5 (Muraidase), derived from <em>Salmonella</em> phage PS3–1 and polyvalent phage PS5, respectively. LysPS3–1 and LysPS5 were found to have wide lytic spectra, and strong lytic activities against chloroform-treated <em>V. vulnificus</em>, <em>S. typhimurium</em>, <em>P. oleovorans</em> and <em>E. coli</em> O157. After incubation at −20-60 °C, at pH 3.0–12.0, and in the presence of NaCl at 25–1000 mM for 1 h, both endolysins still exhibited high lytic activities (≥80%). In addition, LysPS3–1 or LysPS5 (5 μg/mL) combined with EDTA (0.1–5 mM) showed effective synergistic antibacterial and bactericidal effect against <em>P. oleovorans</em>. After treatment with 0.5 mM EDTA and 100 μg/mL LysPS3–1 or LysPS5 for 3 h in LB broth, the viable <em>P. oleovorans</em> counts were significantly reduced (<em>P</em> < 0.05). This combination also significantly reduced the viable counts of <em>P. oleovorans</em> in liquid (milk and juice) and solid (bacon and salmon) foods at 4 °C (<em>P</em> < 0.05). Therefore, these two endolysins could be used as potential antibacterial agents for controlling food spoilage bacteria in food industry.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"450 ","pages":"Article 111630"},"PeriodicalIF":5.2,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145976038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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