International journal of food microbiology最新文献

{"title":"Delving into Roccaverano PDO cheese: A comprehensive examination of microbial diversity and flavour profiles compared to non-PDO cheeses","authors":"Davide Buzzanca,&nbsp;Manuela Giordano,&nbsp;Elisabetta Chiarini,&nbsp;Ilario Ferrocino,&nbsp;Luca Cocolin,&nbsp;Giuseppe Zeppa,&nbsp;Valentina Alessandria","doi":"10.1016/j.ijfoodmicro.2024.111014","DOIUrl":"10.1016/j.ijfoodmicro.2024.111014","url":null,"abstract":"<div><div>Roccaverano Protected Designation of Origin (PDO) is a fresh soft cheese produced in Roccaverano area (Italy). This study aimed to evaluate Roccaverano PDO microbiota, together with aromatic profile and sensory analysis to be compared with 15 non-PDO cheeses of the same type. Microbiota was evaluated through shotgun metagenomics sequencing, while GC–MS analysis was conducted to study volatile organic compounds (VOCs) presence and concentration. Sensory analyses were conducted through ONAF (Italian National Organization of Cheese Tasters) evaluation parameters followed by flash profile sensory analysis of selected cheeses.</div><div>The results demonstrated <em>Lactococcus lactis</em> predominance in both non-PDO and PDO cheeses, while <em>Streptococcus thermophilus</em> was more abundant in non-PDO group. A higher abundance of <em>Kluyveromyces lactis</em> was observed in Roccaverano PDO<em>,</em> which exhibited greater fungal diversity compared to non-PDO cheeses. Metagenome-Assembled Genomes of 26 <em>L. lactis</em> and 19 <em>Leuconostoc mesenteroides</em> showed absence of significant differences in terms of average nucleotide identity and pangenomes partitions. The ONAF sensory evaluation demonstrated a higher average score of Roccaverano PDO group. Flash profile analysis demonstrated that lactic aroma/odour, acid, astringent, vegetal odour, exotic fruit and fermented aroma, hazelnut flavour and sweet were associated with high ONAF scores. The concentration of butanoic acid, 2-methyl-, ethyl ester and butanoic acid, 3-methyl- (sweat, acid, rancid related) were higher in PDO cheeses, while reads related to butanoate metabolism were less abundant compared to non-PDO samples. Several fungal species (included <em>K. lactis</em>) were associated with astringents, acid and chalky flavours. Roccaverano PDO demonstrates unique characteristics even maintaining a certain degree of variability between samples.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111014"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142822100","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":"Determination of hepatitis E virus inactivation during manufacturing of spreadable pork liver sausage and salami-like raw pork sausage","authors":"Katja Schilling-Loeffler ,&nbsp;Dirk Meyer ,&nbsp;Alexander Wolff ,&nbsp;Jorge Santamaría-Palacios ,&nbsp;Felix Reich ,&nbsp;Reimar Johne","doi":"10.1016/j.ijfoodmicro.2024.111018","DOIUrl":"10.1016/j.ijfoodmicro.2024.111018","url":null,"abstract":"<div><div>The zoonotic hepatitis E virus (HEV) can cause acute and chronic hepatitis in humans. Meat from domestic pigs, which represent a major animal reservoir of HEV, plays a key role in HEV transmission. Although pork meat products can contain HEV-RNA, it is unknown whether infectious HEV is still present after their manufacturing process. Here, we used a newly developed method for virus extraction from sausages and a quantitative method for detecting HEV infectivity in artificially contaminated sausages to investigate the HEV inactivation during production of spreadable pork liver sausage and salami-like raw pork sausage.</div><div>The cell culture-adapted HEV genotype 3c strain 47832c was used to contaminate meat preparations intended for production of sausages, which were manufactured based on recipes commonly used in Germany. According to these recipes, spreadable liver sausages of a certain diameter are to be held in a water bath at 70 °C for 30 min. Therefore, the HEV inoculated liver sausage preparations were filled into conical tubes and heated in a 70 °C water bath. After 21 min, the sausages reached a core temperature of 70 °C and samples were taken after further incubation for up to 18 min. For the raw sausages, the HEV inoculated meat preparation was filled into natural casings and sausages were cured at 18 °C and 80 % relative humidity. Samples were taken for up to 21 days. HEV was extracted from all samples, which were quantitatively analyzed for infectious virus and viral RNA using cell culture and RT-qPCR, respectively.</div><div>During liver sausage production, infectious HEV decreased by four log₁₀ immediately after reaching the core temperature of 70 °C and was completely inactivated (&gt;4.3 log₁₀ decrease) 2 min later (23 min heat treatment). In contrast, the HEV-RNA amount decreased only marginally (&lt;0.6 log₁₀) throughout the whole incubation time. During raw sausage manufacturing, infectious HEV decreased only slightly (&lt;1.3 log₁₀) over three weeks of curing, while the HEV-RNA amount remained unchanged.</div><div>It can be concluded that the intended heating regime during production of spreadable liver sausages leads to an inactivation of HEV, indicating a low risk of HEV infection for consumers if these sausages are manufactured properly. In contrast, HEV was only slightly inactivated during production of salami-like raw pork sausage. Therefore, raw sausage can contain infectious HEV if starting material with a high HEV amount was used for production. Viral RNA testing cannot be used to predict infectivity of HEV in meat products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111018"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142864232","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":"Molecular epidemiology and antimicrobial resistance of Vibrio parahaemolyticus isolates from the Pearl River Delta region, China","authors":"Qianru Wang ,&nbsp;Qingmei Li ,&nbsp;Fangzhu Ouyang ,&nbsp;Bixia Ke ,&nbsp;Shiqin Jiang ,&nbsp;Jiajun Liu ,&nbsp;Jin Yan ,&nbsp;Baisheng Li ,&nbsp;Wei Tan ,&nbsp;Dongmei He","doi":"10.1016/j.ijfoodmicro.2024.111025","DOIUrl":"10.1016/j.ijfoodmicro.2024.111025","url":null,"abstract":"<div><div>The Pearl River Delta (PRD) region in southern China is a densely populated area and a hotspot for <em>Vibrio parahaemolyticus</em> infections. However, systematic research on this pathogen, particularly comparing clinical and environmental strains, remains limited. This study analyzed the molecular epidemiology and antimicrobial resistance of 200 <em>V. parahaemolyticus</em> isolates from 12 cities in the PRD region from 2022 to 2023. The results indicated that the most prevalent serotypes were O3:K6 (39.5 %) and O10:K4 (27.5 %), predominantly found in clinical isolates. Most clinical isolates exhibited the characteristics of <em>toxRS/new</em>⁺, <em>tdh</em>⁺, and <em>trh</em>⁻, along with the sequence type 3 (ST3), while environmental isolates did not possess these genetic markers. Antimicrobial susceptibility testing showed that although clinically recommended antibiotics remain effective, some isolates have exhibited resistance, with environmental isolates displaying higher rates of antimicrobial resistance than clinical isolates. Moreover, a total of 26 antibiotic resistance genes (ARGs) associated with 10 antibiotic categories were identified, showing variations in distribution patterns among isolates from different sources. Phylogenetic analysis indicated that clinical isolates formed a distinct lineage, contrasting with the greater diversity observed in environmental isolates. Whole-genome analysis further revealed significant differences in pathogenicity-related genes between the two groups, with genes associated with biofilm formation and antimicrobial resistance being more commonly found in environmental isolates. These findings underscore the genetic variability and distinct patterns of antimicrobial resistance between clinical and environmental <em>V. parahaemolyticus</em> strains, highlighting the need for ongoing surveillance and targeted interventions to effectively address foodborne illnesses.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111025"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853945","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":"Antimicrobial properties of Bifidobacterium animalis subsp. lactis Bb-12 paraprobiotic obtained using ohmic heating against Salmonella enterica: A metabolomic approach","authors":"Mahmoud Yolmeh ,&nbsp;Mauricio Luis Sforça ,&nbsp;Anderson S. Sant'Ana","doi":"10.1016/j.ijfoodmicro.2024.111016","DOIUrl":"10.1016/j.ijfoodmicro.2024.111016","url":null,"abstract":"<div><div>This study aimed to obtain paraprobiotics from <em>Bifidobacterium animalis</em> subsp. <em>lactis</em> Bb-12 (BB) presenting optimized antimicrobial activity against <em>Salmonella enterica</em> (<em>SE</em>). The paraprobiotics of BB (BBP) were obtained using ohmic heating (OH) under different conditions, and their effects on critical features of <em>Salmonella</em>, such as bacterial growth, biofilm formation, and adherence to Caco-2 cells, were studied. In addition, a metabolomic analysis was performed using ¹H NMR spectroscopy to identify the metabolites involved in antimicrobial activity against <em>SE</em>. Through an optimization approach, it was found that the linear model demonstrated the highest predictive potential for the antimicrobial activity (AMA) of BBP among the fitted models. In contrast, the quadratic model was more predictive for the antibiofilm activity (ABA) and anti-adherence activity (AAA). The highest effects on the AMA, ABA, and AAA of BBP were associated with the variables electric field (EF), OH time, and OH temperature, respectively. Glycerol (37.6 μmol/g), ethanol (22.6 μmol/g), and lactate (9.8 μmol/g) were measured as the main metabolites in BB, while glycerol (47.8 μmol/g), acetate (34.0 μmol/g), and lactate (24.6 μmol/g) were the main metabolites in BBP. All the anti-<em>SE</em> characteristics of BBP obtained under the optimal conditions of the OH process were higher than those of BB (the untreated sample), which could be related to the higher levels of detected metabolites. The OH process, EF of 8.7 V/cm, OH temperature of 88 °C, cell concentration of 8.7 log CFU/mL, and OH time of 3.6 min, was the best OH condition for obtaining a BBP effective against <em>SE</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111016"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823941","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":"Transfer, survival and photoinactivation of Salmonella enterica on fresh produce and gloves","authors":"Ruthchelly Tavares da Silva ,&nbsp;Geany Targino de Souza Pedrosa ,&nbsp;Alyson José dos Santos Franco ,&nbsp;Maria Mayara de Souza Grilo ,&nbsp;Fernando Azevedo de Lucena ,&nbsp;Carlos Eduardo Barão ,&nbsp;Jiin Jung ,&nbsp;Donald W. Schaffner ,&nbsp;Marciane Magnani","doi":"10.1016/j.ijfoodmicro.2025.111089","DOIUrl":"10.1016/j.ijfoodmicro.2025.111089","url":null,"abstract":"<div><div>This study quantified the transfer of <em>Salmonella</em> between fruit (tomato and cucumber) and gloves (High-density polyethylene-HDPE, Vinyl-VY) after different contact time (2, 5, 10 and 30 s). The survival of <em>Salmonella</em> in discarded gloves and the photodynamic inactivation (PDI; curcumin 7.5 μM; 16.1, 20.2 and 24.2 J/cm²) of the pathogen were also evaluated. Scanning electronic micrographs showed the cell morphology of <em>Salmonella</em> on discarded HDPE and VY gloves. The highest transfer (<em>p</em> &gt; 0.05) of <em>Salmonella</em> occurred after 30 s (4.0 %; −1.4 log %) from tomato to HDPE. <em>Salmonella</em> on contaminated gloves survived for up to 9 days (2.1–1.5 log CFU/sample). PDI reduced (<em>p</em> &gt; 0.05) <em>Salmonella</em> counts ∼3.0 and 2.0 log CFU/sample after 12 min on tomato and cucumber, respectively. These results contribute important information about transfer and survival of <em>Salmonella</em> on gloves and fruit. The obtained data can be used to support the development of risk assessment models and measures to mitigate the risks of <em>Salmonella</em> contamination in fresh- produce.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"431 ","pages":"Article 111089"},"PeriodicalIF":5.0,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149302","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":"Monitoring antimicrobial resistance in Salmonella enterica serovar Infantis isolates of poultry, livestock, and humans across the United States, 2013–2020","authors":"Mohammad Nasim Sohail ,&nbsp;Csaba Varga","doi":"10.1016/j.ijfoodmicro.2025.111090","DOIUrl":"10.1016/j.ijfoodmicro.2025.111090","url":null,"abstract":"<div><div><em>Salmonella enterica</em> serovar Infantis (<em>S.</em> Infantis) is an emerging zoonotic foodborne pathogen. This study used publicly available data on <em>S.</em> Infantis from the National Antimicrobial Resistance Monitoring System (NARMS) to evaluate the prevalence and antimicrobial resistance (AMR) of <em>S.</em> Infantis across the United States of America between 2013 and 2020. The highest prevalence of <em>S.</em> Infantis was identified in chickens (3027 isolated from 18,078 samples; 16.75 %), swine (431/5600; 6.09 %), turkeys (161/4019; 4.01 %), humans (737/18,774; 3.93 %), and cattle (134/8010; 1.67 %). Over the study period, a significant increase in <em>S.</em> Infantis isolates of chickens and turkeys, a moderate in cattle, a low in humans, and no increase in swine was observed. High resistance to tetracycline, nalidixic acid, and sulfisoxazole and low resistance to cefoxitin and amoxicillin-clavulanic acid were detected among livestock, poultry, and human isolates. Reduced susceptibility to ciprofloxacin was observed in 52.46 % of chicken isolates, 62.11 % of turkey, and 18.59 % of human isolates. Multi-drug resistance (MDR; resistant to at least one agent in ≥3 antimicrobial classes) was detected in 93 % of turkeys, 83 % of chickens, 22 % of humans, 16 % of cattle, and 6 % of swine isolates. This study identified differences in the prevalence and AMR of <em>S.</em> Infantis across the food chain, highlighting the importance of a focused One Health approach to mitigate the emergence of AMR and to reduce the health burden of infections with drug-resistant isolates.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111090"},"PeriodicalIF":5.0,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143336447","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":"Regulatory roles of the AraC family transcription factor yeaM in the virulence and biofilm formation of Salmonella Typhimurium","authors":"Zhongmei Ma ,&nbsp;Jifu Ma ,&nbsp;Jie Li ,&nbsp;Zhanpeng Wang ,&nbsp;Lixiang Wei ,&nbsp;Ahmad Ali ,&nbsp;Yufei Zuo ,&nbsp;Xuepeng Cai ,&nbsp;Qingling Meng ,&nbsp;Jun Qiao","doi":"10.1016/j.ijfoodmicro.2025.111088","DOIUrl":"10.1016/j.ijfoodmicro.2025.111088","url":null,"abstract":"<div><div><em>Salmonella Typhimurium</em> (<em>S. typhimurium</em>) is a significant zoonotic pathogen responsible for gastroenteritis and severe systemic infections in various hosts. The AraC family transcription factors are key gene expression regulators in prokaryotes, essential for bacterial adaptation to the environment and virulence. Despite their importance, the role of <em>yeaM</em>, a member of this family in <em>S. typhimurium</em>, remains unexplored.</div><div>To elucidate <em>yeaM</em> regulatory function in virulence and biofilm formation, we engineered mutant and complementary strains of the <em>yeaM</em> gene using homologous recombination. We assessed their capabilities in biofilm formation under different conditions, macrophage adherence and invasion, and virulence in mice. Additionally, we identified potential target genes regulated by <em>yeaM</em> through transcriptome sequencing and confirmed these findings using an electrophoretic mobility shift assay (EMSA) and a dual-luciferase reporter assay.</div><div>Our results demonstrate that, compared to the parental strain SL1344 and the complemented strain C<em>ΔyeaM</em>, the <em>ΔyeaM</em> strain exhibited significantly enhanced biofilm formation, increased invasion of mouse intestinal epithelial cells, enhanced intracellular proliferation within macrophages, and elevated induction of macrophage apoptosis. Furthermore, the <em>ΔyeaM</em> deletion strain displayed significantly increased virulence in mice and enhanced proliferation in milk. Transcriptome analysis revealed that <em>S. typhimurium</em> pathogenicity island 4 (SPI4) genes (<em>siiA</em>, <em>siiB</em>, <em>siiC</em>, <em>siiD</em>, <em>siiF</em>, and <em>siiE</em>) were significantly upregulated following the deletion of the <em>yeaM</em> gene. EMSA and dual-luciferase reporter assays further showed that the yeaM protein can bind to the promoter of the <em>siiA</em> gene and suppress its expression, thereby modulating the biofilm formation and virulence of <em>S. typhimurium.</em></div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"431 ","pages":"Article 111088"},"PeriodicalIF":5.0,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143079863","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":"Cost-effectiveness of interventions toward improving microbial food safety of chicken meat along supply chains in Burkina Faso and Ethiopia","authors":"James Noah Ssemanda ,&nbsp;Heidy M.W. den Besten ,&nbsp;Michel M. Dione ,&nbsp;Kebede Amenu ,&nbsp;Theodore J.D. Knight-Jones ,&nbsp;Marcel H. Zwietering ,&nbsp;Coen P.A. van Wagenberg","doi":"10.1016/j.ijfoodmicro.2025.111086","DOIUrl":"10.1016/j.ijfoodmicro.2025.111086","url":null,"abstract":"<div><div>Estimates for the cost-effectiveness of food safety interventions are needed to direct food safety management decisions. In this study, we estimated the cost-effectiveness of food safety interventions to control <em>Campylobacter</em> spp. and <em>Salmonella</em> spp. along the chicken meat supply chain in Burkina Faso and Ethiopia. Using Monte-Carlo simulation models, we estimated the cost-effectiveness ratio (CER) of these interventions from the annual costs of an intervention (in United States Dollar, ($)) divided by their respective public health benefits (avoided disability-adjusted life years (DALY)) for each pathogen separately and for the two pathogens combined. The lower the CER of an intervention the better. In Burkina Faso, out of 16 candidate interventions, the three interventions with the lowest CER were improved handwashing in chicken restaurants (<em>Campylobacter</em> spp. 387 $/avoided DALY (95 % Prediction interval: 69–1468); <em>Salmonella</em> spp. 7801 (1067–33,492)), using designated kitchen utensils at restaurants (549 (107–2026); 4515 (671–18,957)), and avoiding cross contamination between live birds at market (768 (187–2620); 5127 (933–20,423)). In Ethiopia, out of 15, the interventions that came first were improved transport conditions of live birds (296 (79–996); 534 (150–1770)), adding plant extracts to feed or water at farms (387 (69–1532); 581 (108–2256)), and adding organic acids to feed or water at farms (454 (69–1947); 1226 (195–5178)). When all costs were attributed to chicken meat, the household interventions in Ethiopia had substantially higher CER than interventions in other supply chain stages, because of the low number of chickens prepared and consumed at home in a year. When only part of the costs was attributed, the CER of these household interventions were reduced by over 90 % ranking them as the most cost-effective interventions in the supply chain. When considering public health benefits of both <em>Campylobacter</em> spp. and <em>Salmonella</em> spp. in Burkina Faso, the CERs were 11 to 64 % lower compared to the CER when only considering <em>Campylobacter</em> spp. and 59 to 96 % lower if only looking at <em>Salmonella</em> spp., depending on the intervention. In Ethiopia, this was 25 to 80 % for <em>Campylobacter</em> spp. and 36 to 87 % for <em>Salmonella</em> spp., respectively. Thus, attribution of intervention costs to the food product of interest and inclusion of multiple pathogens can have a substantial impact on the estimated cost-effectiveness of control measures.</div><div>Our developed framework and models can be used to estimate the CER of food safety interventions, guide implementation of food safety measures in chicken meat supply chains of not only in Burkina Faso and Ethiopia but also in other LMICs with similar conditions.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"431 ","pages":"Article 111086"},"PeriodicalIF":5.0,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143074465","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":"Synergistic inactivation effect of ultrasound and nano-emulsified basil essential oil on the metabolic responses of Salmonella on sprouts","authors":"Zifei Liu ,&nbsp;Peiwen Sun ,&nbsp;Xichen He ,&nbsp;Dingsong Lin ,&nbsp;Lijing Ke ,&nbsp;Chao Shi ,&nbsp;Hongshun Yang ,&nbsp;Lingchi Deng ,&nbsp;Zejia Lin ,&nbsp;Lin Chen","doi":"10.1016/j.ijfoodmicro.2025.111082","DOIUrl":"10.1016/j.ijfoodmicro.2025.111082","url":null,"abstract":"<div><div>This study investigated the effectiveness and mechanisms of ultrasound (US), nano-emulsified basil essential oil (NBEO), and their combination (NBEO_US) in inactivating <em>Salmonella enterica</em> cells inoculated on pea sprouts. The results demonstrated that the combined treatment was more effective than individual treatments in inactivating the target. This led to a decrease of 4.4 to 5.0 log CFU/g. Transmission electron microscopy showed that NBEO_US leads to the disruption of the bacteria morphology. Additionally, the leakage of cell constituents (proteins and nucleotide) demonstrated that NBEO_US disrupted the structural integrity of <em>S. enterica</em> cells. In addition, the metabolomics analysis using ¹H NMR showed that NBEO_US had a detrimental effect on energy and amino acid metabolism in bacterial cells, specifically affecting glycolysis and amino acid production. Also, NBEO_US affected the Embden-Meyerhof-Parnas pathway in <em>S. enterica</em> cells by decreasing the activity of hexokinase, phosphofructokinase, and pyruvate kinase. Finally, the application of NBEO_US resulted in a substantial (<em>P</em> &lt; 0.05) increase in the hardness of the treated pea sprouts while simultaneously decreasing their lightness. The present investigation illustrated the synergistic antibacterial mechanism of NBEO_US against <em>S. enterica</em> strains using sprouts as a food model. By understanding the microbiological changes in metabolic pathways induced by the combined treatment, sanitization strategies can be optimized to specifically target critical vulnerabilities, thereby ensuring safer and more efficient production of fresh produce.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"431 ","pages":"Article 111082"},"PeriodicalIF":5.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143079865","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":"Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri","authors":"Weiling Guo ,&nbsp;Haoyu Zheng ,&nbsp;Siyu He ,&nbsp;Xucong Lv ,&nbsp;Peng Liang ,&nbsp;Feifei Shi","doi":"10.1016/j.ijfoodmicro.2025.111087","DOIUrl":"10.1016/j.ijfoodmicro.2025.111087","url":null,"abstract":"<div><div>The aim of this study was to explore the alterations in physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by <em>Limosilactobacillus reuteri</em> FJG2526 (<em>L. reuteri</em> FJG2526). The results exhibited that L. <em>reuteri</em> FJG2526 had strong adaptability in mango juice, and reduced the total sugar, polyphenolics and flavonoids content of mango juice. <em>L. reuteri</em> FJG2526 fermentation ameliorated the flavor profiles of mango juice, particularly promoted the production of acids, alcohols, and esters. Moreover, 107 metabolites in the mango juice were drastically altered after 48 h <em>L. reuteri</em> FJG2526 fermentation by metabolomic analysis, including 73 remarkably upregulated metabolites and 34 remarkably downregulated metabolites, primarily involving amino acid metabolism. In addition, <em>L. reuteri</em> FJG2526 fermentation also enhanced the ability to scavenge DPPH and OH free radicals of mango juice, and inhibited lipase and α-glucosidase activities. This study offers new insights into the mango juice fermentation and will contribute to the application of L. <em>reuteri</em> in functional juices.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"431 ","pages":"Article 111087"},"PeriodicalIF":5.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143074473","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}