International journal of food microbiology最新文献_第7页

Modeling of Listeria monocytogenes and Staphylococcus aureus behavior in salted and cured meat products 单核细胞增生李斯特菌和金黄色葡萄球菌在盐渍和腌制肉制品中的行为模型。

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

International journal of food microbiology

Pub Date : 2025-12-19 DOI: 10.1016/j.ijfoodmicro.2025.111596

Matheus P.S. Láscaris , Jaqueline S. Correia , Dionisio P. Amorim-Neto , Beatriz D.P. Machado , Emilie Lang , Leonardo P. Silva , Augusto C.C. Santos , Juliana A.L. Pallone , David S. Costa , Camila A. Akiyama , Adriana P.A. Bragotto , Mayana A.R.V. Tomaz , Deyse C.V. Silva , Vanessa S. Rodrigues , Anderson S. Sant'Ana

This study was conducted to better understand the survival of foodborne pathogens in traditional Brazilian meat products, which are widely consumed and often stored for long periods at ambient temperature. This study aimed to evaluate the behavior of Listeria monocytogenes and Staphylococcus aureus inoculated into charque (CH) and jerked beef (JB). The pathogens were inoculated into five different commercial brands of CH and JB, which were then stored under vacuum at 25 °C for 40 and 150 days, respectively. The following parameters were analyzed: water activity (aw), pH, total sodium content, nitrites, and nitrates. Although statistically significant differences (for the test t; p < 0.05) were observed among the samples, only one product exceeded the limits established by Brazilian legislation (CH2, with 0,82 aw and 6,26 g.100 g⁻¹ Na). The presence of background microbiota was also assessed, revealing the growth of halophilic and lactic acid bacteria during storage of the product. No growth of the tested pathogens was detected; however, L. monocytogenes showed greater resistance, remaining viable for more extended periods in CH (δ-value between 31 and 37 days) and JB (δ-value between 3 and 5 days) where δ represents the time required for a one-logarithm (90 %) reduction of the microbial population. In contrast, S. aureus exhibited lower resistance, with δ-values ranging from 3 to 10 days in CH, and inactivation was observed in JB. The t₄ values (time required for a 4-log reduction) for L. monocytogenes in both products and for S. aureus in CH were greater than 36 days, indicating survival over a considerable period. In conclusion, although the growth of L. monocytogenes and S. aureus was not observed in charque and jerked beef stored at 25 °C, these pathogens can survive throughout the storage period, posing a potential risk to food safety.

开展这项研究是为了更好地了解巴西传统肉制品中食源性病原体的存活情况。巴西传统肉制品被广泛食用，通常在常温下长期储存。本研究旨在评价单核细胞增生李斯特菌和金黄色葡萄球菌接种于牛肉（CH）和牛肉干（JB）后的行为。将病原菌接种于5种不同商业品牌的CH和JB中，分别在25℃真空保存40天和150天。分析了以下参数：水活度（aw）、pH、总钠含量、亚硝酸盐和硝酸盐。虽然有统计学上的显著差异（对于检验t； p -1 Na）。还评估了背景微生物群的存在，揭示了产品储存期间嗜盐菌和乳酸菌的生长。检测的病原菌未见生长；然而，单核增生乳杆菌表现出更强的抗性，在CH （δ值在31至37天之间）和JB （δ值在3至5天之间）中保持更长的存活时间，其中δ代表微生物种群减少一对数（90%）所需的时间。相比之下，金黄色葡萄球菌表现出较低的抗性，在CH中的δ值为3 ~ 10天，在JB中观察到失活。两种产品中单核增生乳杆菌和CH中的金黄色葡萄球菌的t₄值（减少4对数所需的时间）均大于36天，表明存活时间相当长。综上所述，尽管在25°C的冷冻和干牛肉中未观察到单核细胞增生乳杆菌和金黄色葡萄球菌的生长，但这些病原体可以在整个储存期间存活，对食品安全构成潜在风险。

{"title":"Modeling of Listeria monocytogenes and Staphylococcus aureus behavior in salted and cured meat products","authors":"Matheus P.S. Láscaris , Jaqueline S. Correia , Dionisio P. Amorim-Neto , Beatriz D.P. Machado , Emilie Lang , Leonardo P. Silva , Augusto C.C. Santos , Juliana A.L. Pallone , David S. Costa , Camila A. Akiyama , Adriana P.A. Bragotto , Mayana A.R.V. Tomaz , Deyse C.V. Silva , Vanessa S. Rodrigues , Anderson S. Sant'Ana","doi":"10.1016/j.ijfoodmicro.2025.111596","DOIUrl":"10.1016/j.ijfoodmicro.2025.111596","url":null,"abstract":"<div><div>This study was conducted to better understand the survival of foodborne pathogens in traditional Brazilian meat products, which are widely consumed and often stored for long periods at ambient temperature. This study aimed to evaluate the behavior of <em>Listeria monocytogenes</em> and <em>Staphylococcus aureus</em> inoculated into charque (CH) and jerked beef (JB). The pathogens were inoculated into five different commercial brands of CH and JB, which were then stored under vacuum at 25 °C for 40 and 150 days, respectively. The following parameters were analyzed: water activity (aw), pH, total sodium content, nitrites, and nitrates. Although statistically significant differences (for the test t; <em>p</em> < 0.05) were observed among the samples, only one product exceeded the limits established by Brazilian legislation (CH2, with 0,82 aw and 6,26 g.100 g<sup>−1</sup> Na). The presence of background microbiota was also assessed, revealing the growth of halophilic and lactic acid bacteria during storage of the product. No growth of the tested pathogens was detected; however, <em>L. monocytogenes</em> showed greater resistance, remaining viable for more extended periods in CH (δ-value between 31 and 37 days) and JB (δ-value between 3 and 5 days) where δ represents the time required for a one-logarithm (90 %) reduction of the microbial population. In contrast, <em>S. aureus</em> exhibited lower resistance, with δ-values ranging from 3 to 10 days in CH, and inactivation was observed in JB. The t₄ values (time required for a 4-log reduction) for L. <em>monocytogenes</em> in both products and for <em>S. aureus</em> in CH were greater than 36 days, indicating survival over a considerable period. In conclusion, although the growth of <em>L. monocytogenes</em> and <em>S. aureus</em> was not observed in charque and jerked beef stored at 25 °C, these pathogens can survive throughout the storage period, posing a potential risk to food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"448 ","pages":"Article 111596"},"PeriodicalIF":5.2,"publicationDate":"2025-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145827482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Metagenomic characterization of the antibiotic, biocide, and metal resistome of soil and romaine lettuce from the field through processing and storage 土壤和长叶莴苣加工和储存过程中抗生素、杀菌剂和金属抗性组的宏基因组特征。

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

International journal of food microbiology

Pub Date : 2025-12-19 DOI: 10.1016/j.ijfoodmicro.2025.111595

Susan R. Leonard , Mark K. Mammel , Taylor K.S. Richter , Ivan Simko , Maria T. Brandl

The presence of antimicrobial resistance genes (AMRGs) on crops is of concern to public health since plant-derived foods may serve as vectors of AMRGs to human pathogens. This study mined the bacterial metagenomes of soil and lettuce from harvest through processing and storage to characterize their comprehensive resistomes (antibiotics, metals, and biocides). Cold-stored lettuce had the greatest number of AMRG reads per million of all sample types. AMRGs were overall dominated by metal resistance determinants, except those of processed lettuce (cut, washed in chlorinated water, and rinsed), which were heavily enriched in genes encoding biocide resistance. The greatest percentage of drug resistance genes, when averaged over all sample types, belonged to resistance to β-lactams (30 %) followed by aminoglycosides (6.7 %); and specific allele sequences from both classes were observed in common between lettuce and soil sampled next to lettuce heads. Genes for resistance to β-lactams were in highest relative abundance (RA) on cold-stored lettuce and lowest in soil. Several extended-spectrum β-lactamase genes and the colistin resistance gene mcr-9.1 were detected in the cold-stored lettuce resistome. Harvest season and field type had a significant effect on the comprehensive resistome of most sample types (PERMANOVA, P < 0.05). Notably, the RA of β-lactams resistance genes in the drug resistome of cold-stored lettuce represented 17.4 % and 2.0 % in spring vs. fall, and 11.3 % and 3.9 % in the commercial vs. experimental field, respectively. This study highlights the multifactorial role of the biotic and abiotic environment on the comprehensive resistome of lettuce during production and storage.

农作物上存在抗微生物药物抗性基因（AMRGs）是一个令人关注的公共卫生问题，因为植物性食品可能成为AMRGs向人类病原体传播的载体。本研究通过挖掘土壤和生菜的细菌宏基因组，从收获到加工和储存，以表征其综合抗性组（抗生素，金属和杀菌剂）。在所有样品类型中，冷藏莴苣的每百万AMRG读数最多。AMRGs总体上以金属抗性决定因子为主，但加工生菜（切切、用氯化水冲洗和漂洗）则富含编码抗杀菌剂的基因。在所有样品类型中，最大比例的耐药基因属于对β-内酰胺类（30%）的耐药基因，其次是氨基糖苷类（6.7%）；在莴苣和莴苣穗旁土壤中，观察到这两类的特异等位基因序列是相同的。抗β-内酰胺基因在冷藏生菜中相对丰度最高，在土壤中相对丰度最低。在冷库莴苣抗性组中检测到多个β-内酰胺酶广谱基因和粘菌素抗性基因mcr-9.1。收获季节和田间类型对大多数样品类型的综合抗性组有显著影响(PERMANOVA， P

{"title":"Metagenomic characterization of the antibiotic, biocide, and metal resistome of soil and romaine lettuce from the field through processing and storage","authors":"Susan R. Leonard , Mark K. Mammel , Taylor K.S. Richter , Ivan Simko , Maria T. Brandl","doi":"10.1016/j.ijfoodmicro.2025.111595","DOIUrl":"10.1016/j.ijfoodmicro.2025.111595","url":null,"abstract":"<div><div>The presence of antimicrobial resistance genes (AMRGs) on crops is of concern to public health since plant-derived foods may serve as vectors of AMRGs to human pathogens. This study mined the bacterial metagenomes of soil and lettuce from harvest through processing and storage to characterize their comprehensive resistomes (antibiotics, metals, and biocides). Cold-stored lettuce had the greatest number of AMRG reads per million of all sample types. AMRGs were overall dominated by metal resistance determinants, except those of processed lettuce (cut, washed in chlorinated water, and rinsed), which were heavily enriched in genes encoding biocide resistance. The greatest percentage of drug resistance genes, when averaged over all sample types, belonged to resistance to β-lactams (30 %) followed by aminoglycosides (6.7 %); and specific allele sequences from both classes were observed in common between lettuce and soil sampled next to lettuce heads. Genes for resistance to β-lactams were in highest relative abundance (RA) on cold-stored lettuce and lowest in soil. Several extended-spectrum β-lactamase genes and the colistin resistance gene <em>mcr-9.1</em> were detected in the cold-stored lettuce resistome. Harvest season and field type had a significant effect on the comprehensive resistome of most sample types (PERMANOVA, <em>P</em> < 0.05). Notably, the RA of β-lactams resistance genes in the drug resistome of cold-stored lettuce represented 17.4 % and 2.0 % in spring vs. fall, and 11.3 % and 3.9 % in the commercial vs. experimental field, respectively. This study highlights the multifactorial role of the biotic and abiotic environment on the comprehensive resistome of lettuce during production and storage.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"448 ","pages":"Article 111595"},"PeriodicalIF":5.2,"publicationDate":"2025-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145827436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phylogenetic and genomic characterisation of the rare global Salmonella enterica serovar Wandsworth ST1498 全球罕见肠炎沙门氏菌Wandsworth ST1498血清型的系统发育和基因组特征分析

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

International journal of food microbiology

Pub Date : 2025-12-18 DOI: 10.1016/j.ijfoodmicro.2025.111578

Yufeng Qiu , Yanyu Cai , Fengqing Hu , Mengyin Huang , Haibin Xu , Shuntai Weng , Shenggen Wu , Huiyu Chen , Weiwei Chen

Salmonella Wandsworth, an uncommon serovar, has caused foodborne outbreaks and healthcare associated infections. Its underestimated prevalence and multidrug resistance (MDR) pose global public health risks. Genomic analysis is essential for investigating the evolution, diversity, antimicrobial resistance (AMR), and pathogenicity of foodborne pathogens. This study characterised two Salmonella Wandsworth isolates from a patient and a food sample, both collected in Fujian, China, in 2020. Antimicrobial susceptibility testing of clinical strain F2021 revealed resistance to 15 antimicrobials across 8 classes, correlating well with WGS-predicted resistance patterns. Complete genome sequencing uncovered a ∼ 58 kb chromosomal multidrug resistance region harbouring nine resistance genes in F2021. Furthermore, we characterised a novel ∼44 kb mosaic IncR-type plasmid in F2021 through S1-PFGE and complete genome sequencing. This plasmid maintains the IncR backbone but features unique structural organization and resistance gene clusters distinct from known plasmids. Coupled with 113 other global Wandsworth genomes from the NCBI database, all 115 analysed Salmonella Wandsworth genomes belonged to sequence type (ST) 1498. Core SNP-based phylogenomic analysis revealed isolates from different years, sources, and locations clustered together, forming three major clusters and ten clades based on SNP variation. Resistome analysis identified 26 AMR genes (spanning 10 classes) globally. Predominant genes (qnrS, dfrA, sul, tet, aadA) confer resistance to quinolones, trimethoprim, sulfonamides, tetracyclines, and aminoglycosides. Thirteen plasmid incompatibility groups were detected, including IncX2, IncHI2, IncHI2A, IncC, IncR, and ect. These findings underscore the importance of enhanced surveillance for rare Salmonella serovars that may emerge as significant threats due to evolving multidrug resistance mechanisms.

旺兹沃斯沙门氏菌是一种罕见的血清型，已引起食源性暴发和卫生保健相关感染。其低估的流行率和多药耐药（MDR）构成全球公共卫生风险。基因组分析对于调查食源性病原体的进化、多样性、抗菌素耐药性（AMR）和致病性至关重要。本研究鉴定了2020年在中国福建省从一名患者和食物样本中分离出的两种旺兹沃思沙门氏菌。临床菌株F2021的药敏试验显示对8类15种抗菌素具有耐药性，与wgs预测的耐药模式具有良好的相关性。F2021的全基因组测序发现了一个约58 kb的染色体多药耐药区域，其中包含9个耐药基因。此外，通过S1-PFGE和全基因组测序，我们在2021年鉴定了一种新的~ 44 kb镶嵌incr型质粒。该质粒保留了IncR主干，但具有与已知质粒不同的独特结构组织和抗性基因簇。结合NCBI数据库中的113个其他全球Wandsworth基因组，分析的115个沙门氏菌基因组均属于序列型（ST） 1498。基于核心SNP的系统基因组分析显示，来自不同年份、来源和地点的分离株聚集在一起，根据SNP变异形成3个主要簇和10个支系。抗性组分析共鉴定出26个AMR基因（跨越10个类别）。优势基因（qnrS、dfrA、sul、tet、aadA）赋予对喹诺酮类药物、甲氧苄啶、磺胺类药物、四环素类药物和氨基糖苷类药物的耐药性。共检测到13个质粒不相容组，包括IncX2、IncHI2、IncHI2A、IncC、IncR等。这些发现强调了加强对罕见沙门氏菌血清型监测的重要性，这些血清型可能由于不断发展的多药耐药机制而成为重大威胁。

{"title":"Phylogenetic and genomic characterisation of the rare global Salmonella enterica serovar Wandsworth ST1498","authors":"Yufeng Qiu , Yanyu Cai , Fengqing Hu , Mengyin Huang , Haibin Xu , Shuntai Weng , Shenggen Wu , Huiyu Chen , Weiwei Chen","doi":"10.1016/j.ijfoodmicro.2025.111578","DOIUrl":"10.1016/j.ijfoodmicro.2025.111578","url":null,"abstract":"<div><div><em>Salmonella</em> Wandsworth, an uncommon serovar, has caused foodborne outbreaks and healthcare associated infections. Its underestimated prevalence and multidrug resistance (MDR) pose global public health risks. Genomic analysis is essential for investigating the evolution, diversity, antimicrobial resistance (AMR), and pathogenicity of foodborne pathogens. This study characterised two <em>Salmonella</em> Wandsworth isolates from a patient and a food sample, both collected in Fujian, China, in 2020. Antimicrobial susceptibility testing of clinical strain F2021 revealed resistance to 15 antimicrobials across 8 classes, correlating well with WGS-predicted resistance patterns. Complete genome sequencing uncovered a ∼ 58 kb chromosomal multidrug resistance region harbouring nine resistance genes in F2021. Furthermore, we characterised a novel ∼44 kb mosaic IncR-type plasmid in F2021 through S1-PFGE and complete genome sequencing. This plasmid maintains the IncR backbone but features unique structural organization and resistance gene clusters distinct from known plasmids. Coupled with 113 other global Wandsworth genomes from the NCBI database, all 115 analysed <em>Salmonella</em> Wandsworth genomes belonged to sequence type (ST) 1498. Core SNP-based phylogenomic analysis revealed isolates from different years, sources, and locations clustered together, forming three major clusters and ten clades based on SNP variation. Resistome analysis identified 26 AMR genes (spanning 10 classes) globally. Predominant genes (<em>qnrS, dfrA, sul, tet, aadA</em>) confer resistance to quinolones, trimethoprim, sulfonamides, tetracyclines, and aminoglycosides. Thirteen plasmid incompatibility groups were detected, including IncX2, IncHI2, IncHI2A, IncC, IncR, and ect. These findings underscore the importance of enhanced surveillance for rare <em>Salmonella</em> serovars that may emerge as significant threats due to evolving multidrug resistance mechanisms.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"449 ","pages":"Article 111578"},"PeriodicalIF":5.2,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of three virus RNA extraction platforms for the detection of human norovirus, hepatitis A virus, hepatitis E virus and tick-borne encephalitis virus in different foodstuffs 不同食品中人诺如病毒、甲型肝炎病毒、戊型肝炎病毒和蜱传脑炎病毒三种病毒RNA提取平台的评价

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

International journal of food microbiology

Pub Date : 2025-12-18 DOI: 10.1016/j.ijfoodmicro.2025.111592

Catherine Hennechart-Collette, Lisa Fourniol, Prunelle Waldman Vigne, Audrey Fraisse, Sylvie Perelle

In the investigation of foodborne outbreaks, molecular detection of foodborne viruses involves virus extraction, RNA purification and quantitative detection using RT-qPCR. The NucliSENS® easyMAG® platform, previously used for virus RNA extraction from various foods, has been discontinued and alternative methods are needed. Here, we compared eMAG® (fully automated) and eGENE-UP® (semi-manual) RNA extraction systems with the easyMAG® platform for detecting viruses from virus stocks and food matrices.

Various foods (couscous vegetable mix, green beans, goat milk, bottled water and ham pâté) were artificially contaminated with virus inocula (human norovirus, hepatitis A virus, hepatitis E virus and tick-borne encephalitis virus) at levels close to detection limits. Virus detection was carried out using adapted methods. All analyses included a process control virus and external amplification controls. The quantification of RNA from the eMAG® platform was compared using either RT-qPCR or digital PCR (dPCR).

The eMAG®, easyMAG® and eGENE-UP® systems demonstrate comparable performance in detecting viruses in suspensions and in artificially contaminated food samples. Process control virus and external amplification controls were validated in all RNA extracts. Additionally, virus quantification by RT-qPCR tended to result in higher genomic copy numbers compared with RT-dPCR.

In conclusion, the EMAG® and eGENE-UP® platforms can serve as suitable alternatives to the easyMAG® system for the detection and quantification of enteric viruses in simple matrices and various foodstuffs.

在食源性疫情调查中，食源性病毒的分子检测包括病毒提取、RNA纯化和RT-qPCR定量检测。以前用于从各种食品中提取病毒RNA的NucliSENS®easyMAG®平台已经停产，需要替代方法。在这里，我们比较了eMAG®（全自动）和eGENE-UP®（半手动）RNA提取系统与easyMAG®平台，用于检测病毒储存和食物基质中的病毒。各种食品（蒸粗麦粉、蔬菜混合物、青豆、山羊奶、瓶装水和火腿酱）被人工接种的病毒（人类诺如病毒、甲型肝炎病毒、戊型肝炎病毒和蜱传脑炎病毒）污染，其水平接近检测极限。采用适应的方法进行病毒检测。所有分析包括过程控制病毒和外部扩增控制。使用RT-qPCR或数字PCR （dPCR）比较eMAG®平台的RNA定量。eMAG®、easyMAG®和eGENE-UP®系统在检测悬浮液和人工污染食品样品中的病毒方面表现出相当的性能。在所有RNA提取物中验证了过程控制病毒和外部扩增对照。此外，与RT-dPCR相比，RT-qPCR的病毒定量往往会产生更高的基因组拷贝数。综上所述，EMAG®和eGENE-UP®平台可作为easyMAG®系统的合适替代品，用于检测和定量简单基质和各种食品中的肠道病毒。

{"title":"Evaluation of three virus RNA extraction platforms for the detection of human norovirus, hepatitis A virus, hepatitis E virus and tick-borne encephalitis virus in different foodstuffs","authors":"Catherine Hennechart-Collette, Lisa Fourniol, Prunelle Waldman Vigne, Audrey Fraisse, Sylvie Perelle","doi":"10.1016/j.ijfoodmicro.2025.111592","DOIUrl":"10.1016/j.ijfoodmicro.2025.111592","url":null,"abstract":"<div><div>In the investigation of foodborne outbreaks, molecular detection of foodborne viruses involves virus extraction, RNA purification and quantitative detection using RT-qPCR. The NucliSENS® easyMAG® platform, previously used for virus RNA extraction from various foods, has been discontinued and alternative methods are needed. Here, we compared eMAG® (fully automated) and eGENE-UP® (semi-manual) RNA extraction systems with the easyMAG® platform for detecting viruses from virus stocks and food matrices.</div><div>Various foods (couscous vegetable mix, green beans, goat milk, bottled water and ham pâté) were artificially contaminated with virus inocula (human norovirus, hepatitis A virus, hepatitis E virus and tick-borne encephalitis virus) at levels close to detection limits. Virus detection was carried out using adapted methods. All analyses included a process control virus and external amplification controls. The quantification of RNA from the eMAG® platform was compared using either RT-qPCR or digital PCR (dPCR).</div><div>The eMAG®, easyMAG® and eGENE-UP® systems demonstrate comparable performance in detecting viruses in suspensions and in artificially contaminated food samples. Process control virus and external amplification controls were validated in all RNA extracts. Additionally, virus quantification by RT-qPCR tended to result in higher genomic copy numbers compared with RT-dPCR.</div><div>In conclusion, the EMAG® and eGENE-UP® platforms can serve as suitable alternatives to the easyMAG® system for the detection and quantification of enteric viruses in simple matrices and various foodstuffs.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"449 ","pages":"Article 111592"},"PeriodicalIF":5.2,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Variation in the vacuum ultraviolet amalgam lamp radiation resistance of emetic Bacillus cereus, as affected by sucrose levels in soy milk 豆浆中蔗糖含量对吐吐蜡样芽孢杆菌抗真空紫外汞合金灯辐射的影响。

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

International journal of food microbiology

Pub Date : 2025-12-17 DOI: 10.1016/j.ijfoodmicro.2025.111591

Su-Yeon Kang , Jae-Ik Lee , So-Seum Yong , Dong-Hyun Kang

The objective of this study was to investigate how sucrose supplementation in soy milk influences the stress resistance of emetic Bacillus cereus and its response to vacuum ultraviolet (VUV)-amalgam lamp treatment. B. cereus was precultured in commercially available unsweetened soy milk supplemented with 0 %, 2 %, or 4 % sucrose. Subsequently, the growth kinetics, membrane permeability, DNA integrity, biofilm characteristics, and fatty acid composition of B. cereus were analyzed. Sucrose supplementation up to 4 % did not significantly (P < 0.05) affect bacterial growth kinetics. However, cells precultured in soy milk containing 4 % sucrose showed significantly (P < 0.05) higher resistance to VUV treatment, with up to 2.0 log CFU/coupon higher survival after 24 min of irradiation than those grown without sucrose. Propidium iodide uptake and SYBR Green I fluorescence assays revealed that cells grown in 4 % sucrose exhibited less membrane and DNA damage during oxidative and UV stress. Fatty acid profiling demonstrated that B. cereus precultured in soy milk supplemented with 4 % sucrose displayed an increased proportion of saturated and iso-branched fatty acids, resulting in higher membrane rigidity, a result that was further supported by elevated Laurdan generalized polarization values. Biofilms formed by cells precultured in soy milk with 4 % sucrose had lower overall viable cell density. When extracellular matrix components were normalized to viable counts, EPS/protein-to-CFU ratios at day 5 were higher in the sucrose group. These findings indicate that sucrose in the preculture medium modulated B. cereus membrane properties and biofilm phenotype, enhancing its resilience to UV-based disinfection and potentially increasing persistence in sugar-rich food environments.

本研究旨在探讨豆浆中添加蔗糖对吐蜡样芽孢杆菌抗逆性的影响及其对真空紫外汞齐灯处理的响应。蜡样芽孢杆菌在市售的添加0%、2%或4%蔗糖的无糖豆浆中进行预培养。随后，对蜡样芽孢杆菌的生长动力学、膜通透性、DNA完整性、生物膜特性和脂肪酸组成进行了分析。蔗糖添加量达到4%时，无显著差异(P

{"title":"Variation in the vacuum ultraviolet amalgam lamp radiation resistance of emetic Bacillus cereus, as affected by sucrose levels in soy milk","authors":"Su-Yeon Kang , Jae-Ik Lee , So-Seum Yong , Dong-Hyun Kang","doi":"10.1016/j.ijfoodmicro.2025.111591","DOIUrl":"10.1016/j.ijfoodmicro.2025.111591","url":null,"abstract":"<div><div>The objective of this study was to investigate how sucrose supplementation in soy milk influences the stress resistance of emetic <em>Bacillus cereus</em> and its response to vacuum ultraviolet (VUV)-amalgam lamp treatment. <em>B. cereus</em> was precultured in commercially available unsweetened soy milk supplemented with 0 %, 2 %, or 4 % sucrose. Subsequently, the growth kinetics, membrane permeability, DNA integrity, biofilm characteristics, and fatty acid composition of <em>B. cereus</em> were analyzed. Sucrose supplementation up to 4 % did not significantly (<em>P</em> < 0.05) affect bacterial growth kinetics. However, cells precultured in soy milk containing 4 % sucrose showed significantly (<em>P</em> < 0.05) higher resistance to VUV treatment, with up to 2.0 log CFU/coupon higher survival after 24 min of irradiation than those grown without sucrose. Propidium iodide uptake and SYBR Green I fluorescence assays revealed that cells grown in 4 % sucrose exhibited less membrane and DNA damage during oxidative and UV stress. Fatty acid profiling demonstrated that <em>B. cereus</em> precultured in soy milk supplemented with 4 % sucrose displayed an increased proportion of saturated and iso-branched fatty acids, resulting in higher membrane rigidity, a result that was further supported by elevated Laurdan generalized polarization values. Biofilms formed by cells precultured in soy milk with 4 % sucrose had lower overall viable cell density. When extracellular matrix components were normalized to viable counts, EPS/protein-to-CFU ratios at day 5 were higher in the sucrose group. These findings indicate that sucrose in the preculture medium modulated <em>B. cereus</em> membrane properties and biofilm phenotype, enhancing its resilience to UV-based disinfection and potentially increasing persistence in sugar-rich food environments.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"448 ","pages":"Article 111591"},"PeriodicalIF":5.2,"publicationDate":"2025-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145819367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Correlation of Elastic Light Scatter pattern analysis of clinical and shellfish strains of Vibrio parahaemolyticus from New Zealand with virulence characteristics 新西兰副溶血性弧菌临床和贝类菌株弹性光散射分析与毒力特征的相关性

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

International journal of food microbiology

Pub Date : 2025-12-16 DOI: 10.1016/j.ijfoodmicro.2025.111579

Xiaodong Guo , Sana Bari , Yuwei Zhang , J. Paul Robinson , Valery Patsekin , Graham C. Fletcher , Sinisa Vidovic , Andrew Gehring , James Lindsay , Stephen L.W. On

Vibrio parahaemolyticus is a leading cause of seafood-associated bacterial gastroenteritis, however not all strains are pathogenic. In New Zealand, strains have been found in locally sourced shellfish, and in both sporadic and outbreak cases of human illness, some due to pandemic sequence types. We evaluate the potential of Elastic Light Scatter (ELS) analysis, a unique approach to examine colony ultrastructure, to identify virulent strains. A set of representative, phylogenetically characterized New Zealand isolates from clinical cases and shellfish were profiled with ELS, and relationships assessed by cluster analysis. Key traits including motility, protease and lipase activities, hemolysis, and halotolerance were also determined. The ELS-based grouping revealed phenotypic differences between strains not evident from their original classification by source of origin. ELS analysis identified two distinct clusters (ELS-1, ELS-2), one of which comprised shellfish strains only; however, ELS-2 contained all clinical strains and several shellfish strains, that exhibited more pronounced swarming and swimming motility results than ELS-1 strains. ELS-1 strains demonstrated wider halotolerance, indicating better adaptation to estuarine environments. Furthermore, most of our shellfish isolates exhibited hemolytic activity, in contrast to those studied of clinical origin. Lipase and protease activities were prevalent among all strains. These findings show that certain virulence traits are present in environmental strains, with wider implications for food and water safety. ELS, combined with phenotypic profiling, may be a powerful tool for rapid screening and risk assessment of potentially pathogenic V. parahaemolyticus strains.

副溶血性弧菌是引起与海鲜有关的细菌性肠胃炎的主要原因，但并非所有菌株都具有致病性。在新西兰，在当地采购的贝类以及在散发和暴发的人类疾病病例中发现了菌株，其中一些是由于大流行序列类型。我们评估了弹性光散射（ELS）分析的潜力，这是一种检查菌落超微结构的独特方法，可以识别有毒菌株。从临床病例和贝类中分离出一组具有代表性的、系统发育特征的新西兰分离株，用ELS进行了分析，并通过聚类分析评估了它们之间的关系。主要性状包括运动性、蛋白酶和脂肪酶活性、溶血和耐盐性。基于els的分组揭示了菌株之间的表型差异，从它们的原始来源分类来看并不明显。ELS分析鉴定出两个不同的聚类（ELS-1和ELS-2），其中一个仅由贝类菌株组成；然而，ELS-2包含所有临床菌株和几种贝类菌株，比ELS-1菌株表现出更明显的群集和游泳运动结果。ELS-1菌株表现出更广泛的耐盐性，表明对河口环境的适应能力更好。此外，我们的大多数贝类分离物表现出溶血活性，与那些临床来源的研究相反。脂肪酶和蛋白酶活性在所有菌株中普遍存在。这些发现表明，环境菌株中存在某些毒力特征，对食品和水安全具有更广泛的影响。ELS与表型分析相结合，可能成为潜在致病性副溶血性弧菌菌株快速筛选和风险评估的有力工具。

{"title":"Correlation of Elastic Light Scatter pattern analysis of clinical and shellfish strains of Vibrio parahaemolyticus from New Zealand with virulence characteristics","authors":"Xiaodong Guo , Sana Bari , Yuwei Zhang , J. Paul Robinson , Valery Patsekin , Graham C. Fletcher , Sinisa Vidovic , Andrew Gehring , James Lindsay , Stephen L.W. On","doi":"10.1016/j.ijfoodmicro.2025.111579","DOIUrl":"10.1016/j.ijfoodmicro.2025.111579","url":null,"abstract":"<div><div><em>Vibrio parahaemolyticus</em> is a leading cause of seafood-associated bacterial gastroenteritis, however not all strains are pathogenic. In New Zealand, strains have been found in locally sourced shellfish, and in both sporadic and outbreak cases of human illness, some due to pandemic sequence types. We evaluate the potential of Elastic Light Scatter (ELS) analysis, a unique approach to examine colony ultrastructure, to identify virulent strains. A set of representative, phylogenetically characterized New Zealand isolates from clinical cases and shellfish were profiled with ELS, and relationships assessed by cluster analysis. Key traits including motility, protease and lipase activities, hemolysis, and halotolerance were also determined. The ELS-based grouping revealed phenotypic differences between strains not evident from their original classification by source of origin. ELS analysis identified two distinct clusters (ELS-1, ELS-2), one of which comprised shellfish strains only; however, ELS-2 contained all clinical strains and several shellfish strains, that exhibited more pronounced swarming and swimming motility results than ELS-1 strains. ELS-1 strains demonstrated wider halotolerance, indicating better adaptation to estuarine environments. Furthermore, most of our shellfish isolates exhibited hemolytic activity, in contrast to those studied of clinical origin. Lipase and protease activities were prevalent among all strains. These findings show that certain virulence traits are present in environmental strains, with wider implications for food and water safety. ELS, combined with phenotypic profiling, may be a powerful tool for rapid screening and risk assessment of potentially pathogenic <em>V. parahaemolyticus</em> strains.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"448 ","pages":"Article 111579"},"PeriodicalIF":5.2,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The impact of traditional wheat landraces on lambic beer production is limited 传统小麦地方品种对兰姆比克啤酒生产的影响有限。

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

International journal of food microbiology

Pub Date : 2025-12-15 DOI: 10.1016/j.ijfoodmicro.2025.111576

Dries Bongaerts , Atena Sadat Sombolestani , Jonas De Roos , Arne Bouchez , Alejandro Pinilla Croonenberghs , Margo Cnockaert , Anneleen D. Wieme , Peter Vandamme , Stefan Weckx , Luc De Vuyst

As defined by law, at least 30 % of the total amount of starch- or carbohydrate-containing raw materials used for the production of Belgian lambic beers should be unmalted wheat, since this is important for the longevity of the lambic beer production process. Whereas lambic beer brewers in the 19th and 20th century depended on local wheat landraces, supplied by the local farmers, they nowadays use modern wheat varieties that are mainly cultivated for their baking quality and available on the global market. However, it could be assumed that lambic beers made with traditional wheat varieties were characterized by different flavor profiles. To know the impact of those wheat varieties on the growing microbiota and metabolites produced throughout a lambic beer production process, three different productions were assessed as a function of fermentation and maturation time. Two of them were performed with a traditional wheat landrace, namely, Witte van Vlaanderen and Limburgse Rode, and one control was performed with current standard wheat. A multiphasic analysis approach revealed that the impact of the wheat variety on the microbiology and metabolome was limited, although some metabolic differences, such as the concentrations of volatile phenolic compounds and esters, could be linked with the use of the Limburgse Rode wheat landrace. However, the most impacting factor remained the spontaneous origin of the prevailing microorganisms and the environmental conditions, such as temperature, pH, and dissolved oxygen concentration, that are encountered during lambic beer production. Finally, this work allowed to discover a new species, namely, Acetobacter zythi.

根据法律规定，用于生产比利时蓝比克啤酒的含有淀粉或碳水化合物的原料总量中至少有30%应该是未发芽的小麦，因为这对蓝比克啤酒生产过程的寿命很重要。19世纪和20世纪的蓝比克啤酒酿造商依赖当地农民提供的本地小麦品种，而现在他们使用的是现代小麦品种，主要是为了烘焙质量而种植，并在全球市场上销售。然而，可以假设用传统小麦品种酿造的蓝比克啤酒具有不同的风味特征。为了了解这些小麦品种对兰姆比克啤酒生产过程中产生的微生物群和代谢物的影响，我们评估了三种不同的产品的发酵和成熟时间的函数。其中两组采用传统的地方小麦品种，即Witte van Vlaanderen和Limburgse Rode，另一组采用现行标准小麦进行对照。多相分析方法显示，小麦品种对微生物学和代谢组的影响有限，尽管一些代谢差异，如挥发性酚类化合物和酯类化合物的浓度，可能与使用林堡堡小麦地方品种有关。然而，影响最大的因素仍然是主要微生物的自发起源和环境条件，如温度、pH值和溶解氧浓度，这些都是在兰姆克啤酒生产过程中遇到的。最后，这项工作允许发现一个新的物种，即醋酸杆菌zythi。

{"title":"The impact of traditional wheat landraces on lambic beer production is limited","authors":"Dries Bongaerts , Atena Sadat Sombolestani , Jonas De Roos , Arne Bouchez , Alejandro Pinilla Croonenberghs , Margo Cnockaert , Anneleen D. Wieme , Peter Vandamme , Stefan Weckx , Luc De Vuyst","doi":"10.1016/j.ijfoodmicro.2025.111576","DOIUrl":"10.1016/j.ijfoodmicro.2025.111576","url":null,"abstract":"<div><div>As defined by law, at least 30 % of the total amount of starch- or carbohydrate-containing raw materials used for the production of Belgian lambic beers should be unmalted wheat, since this is important for the longevity of the lambic beer production process. Whereas lambic beer brewers in the 19th and 20th century depended on local wheat landraces, supplied by the local farmers, they nowadays use modern wheat varieties that are mainly cultivated for their baking quality and available on the global market. However, it could be assumed that lambic beers made with traditional wheat varieties were characterized by different flavor profiles. To know the impact of those wheat varieties on the growing microbiota and metabolites produced throughout a lambic beer production process, three different productions were assessed as a function of fermentation and maturation time. Two of them were performed with a traditional wheat landrace, namely, <em>Witte van Vlaanderen</em> and <em>Limburgse Rode</em>, and one control was performed with current standard wheat. A multiphasic analysis approach revealed that the impact of the wheat variety on the microbiology and metabolome was limited, although some metabolic differences, such as the concentrations of volatile phenolic compounds and esters, could be linked with the use of the <em>Limburgse Rode</em> wheat landrace. However, the most impacting factor remained the spontaneous origin of the prevailing microorganisms and the environmental conditions, such as temperature, pH, and dissolved oxygen concentration, that are encountered during lambic beer production. Finally, this work allowed to discover a new species, namely, <em>Acetobacter zythi</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"448 ","pages":"Article 111576"},"PeriodicalIF":5.2,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145827616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Machine learning-driven GC–MS analysis for assessing the contribution of amino acids in the flavor of cheese maturing at high temperature 机器学习驱动的气相色谱-质谱分析用于评估氨基酸对高温成熟奶酪风味的贡献

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

International journal of food microbiology

Pub Date : 2025-12-15 DOI: 10.1016/j.ijfoodmicro.2025.111581

Xinyue Hao , Junzhe Zou , Jianhua Zeng , Jian He , Baolei Li , Kai Lin , Huaxi Yi , Lanwei Zhang , Pimin Gong

Branched-chain (BCAA) and aromatic amino acids (AAA) are precursors of volatile compounds with pleasant flavors in cheese. In this study, BCAA and AAA were added to cheese which matured at 30 °C for 7 days to assess their effects on accelerating cheese ripening. Machine learning applied to GC–MS data enabled a comprehensive and holistic assessment of ripening acceleration, effectively integrating multiple volatile compounds to overcome the limitations of traditional single-marker maturity indices. This analysis revealed that flavor components of Ile and Tyr cheeses likely correspond to 3 months maturity, as well as Leu and Val cheeses potentially reach 6 months maturity. The combined results of the number of Lactococcus, hydrolysis degree, FAA composition revealed that Leu, Tyr and Trp would promote the formation of related flavor substances through the increase of substrate content and Leu can increase the tolerance of Lactococcus in cheese. Val could be used by Lactococcus as nutritional factors to increase the numbers and tolerance of Lactococcus, further affected the production of some volatile compounds. This study proved that adding amino acids at higher ripening temperature can accelerate cheese local ripening and its possible mechanism, which provided an innovative scheme for rapid ripening cheese.

支链氨基酸（BCAA）和芳香氨基酸（AAA）是奶酪中具有宜人风味的挥发性化合物的前体。本研究将BCAA和AAA添加到30℃成熟7 d的奶酪中，考察其对奶酪加速成熟的影响。将机器学习应用于GC-MS数据，可以全面全面地评估成熟加速，有效地整合多种挥发性化合物，克服传统单一标记成熟度指数的局限性。该分析表明，Ile和Tyr奶酪的风味成分可能对应于3个月的成熟度，而Leu和Val奶酪可能达到6个月的成熟度。乳球菌数量、水解程度、FAA组成的综合结果表明，亮氨酸、酪氨酸和色氨酸会通过增加底物含量促进相关风味物质的形成，亮氨酸可以提高干酪中乳球菌的耐受性。Val可以作为乳球菌的营养因子，增加乳球菌的数量和耐受性，进而影响一些挥发性化合物的产生。本研究证明了在较高的成熟温度下添加氨基酸可以加速奶酪局部成熟，并探讨了其可能的机制，为奶酪快速成熟提供了一种创新方案。

{"title":"Machine learning-driven GC–MS analysis for assessing the contribution of amino acids in the flavor of cheese maturing at high temperature","authors":"Xinyue Hao , Junzhe Zou , Jianhua Zeng , Jian He , Baolei Li , Kai Lin , Huaxi Yi , Lanwei Zhang , Pimin Gong","doi":"10.1016/j.ijfoodmicro.2025.111581","DOIUrl":"10.1016/j.ijfoodmicro.2025.111581","url":null,"abstract":"<div><div>Branched-chain (BCAA) and aromatic amino acids (AAA) are precursors of volatile compounds with pleasant flavors in cheese. In this study, BCAA and AAA were added to cheese which matured at 30 °C for 7 days to assess their effects on accelerating cheese ripening. Machine learning applied to GC–MS data enabled a comprehensive and holistic assessment of ripening acceleration, effectively integrating multiple volatile compounds to overcome the limitations of traditional single-marker maturity indices. This analysis revealed that flavor components of Ile and Tyr cheeses likely correspond to 3 months maturity, as well as Leu and Val cheeses potentially reach 6 months maturity. The combined results of the number of <em>Lactococcus</em>, hydrolysis degree, FAA composition revealed that Leu, Tyr and Trp would promote the formation of related flavor substances through the increase of substrate content and Leu can increase the tolerance of <em>Lactococcus</em> in cheese. Val could be used by <em>Lactococcus</em> as nutritional factors to increase the numbers and tolerance of <em>Lactococcus</em>, further affected the production of some volatile compounds. This study proved that adding amino acids at higher ripening temperature can accelerate cheese local ripening and its possible mechanism, which provided an innovative scheme for rapid ripening cheese.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"448 ","pages":"Article 111581"},"PeriodicalIF":5.2,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unraveling the antibacterial mechanism of eucalyptol against Escherichia coli O157:H7 through transcriptomics and its application in beef broth 通过转录组学研究桉树醇对大肠杆菌O157:H7的抑菌机制及其在牛肉肉汤中的应用。

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

International journal of food microbiology

Pub Date : 2025-12-12 DOI: 10.1016/j.ijfoodmicro.2025.111580

Yaluan He , Yilin Wang , Yue He , Han Hu , Yong Hu , Qiang Hua , Yongkang Wu , Dongsheng Li , Zhijie Liu

Escherichia coli O157:H7 poses a significant threat to human health and food safety. Traditional agents used for antibacterial control can be hazardous to health and cause environmental pollution, consequently, plant-derived antimicrobials have attracted considerable interest as promising alternatives. In the study, the antimicrobial activity and mechanisms of the terpenoid eucalyptol (1,8-cineole) against E. coli O157:H7 were investigated for the first time, based on transcriptomics and molecular docking analyses. Eucalyptol was demonstrated to inhibit the growth of E. coli O157:H7 with minimum inhibitory and bactericidal concentrations of 1.8 and 3.0 μL/mL, respectively. In addition, results indicated that eucalyptol altered E. coli O157:H7 cell morphology, disrupted cell membrane integrity, and contributed to the leakage of nucleic acids and proteins. Transcriptomic analysis revealed that exposure to eucalyptol interfered with the bacterial quorum sensing system, inhibited flagellar motility and adhesion, and resulted in the differential expression of 38 genes closely associated with bacterial biofilm formation, virulence, and survival. Furthermore, molecular docking results indicated that gadA-encoded glutamate decarboxylase B (GadB) and autoinducer-2 degrading protein (LsrG) in E. coli O157:H7 could represent potential targets for eucalyptol. Hemolysis assays showed that the hemolysis rate below 5 %, demonstrating acceptable in vitro safety. Moreover, the E. coli O157:H7 in beef broth was completely eradicated by 2 × MIC of eucalyptol during storage. These findings revealed the potential of eucalayptol as a new natural food antibacterial agent and preliminarily elucidated the antibacterial mechanism, providing a new strategy for controlling E. coli O157:H7 in the food industry.

大肠杆菌O157:H7对人类健康和食品安全构成重大威胁。用于抗菌控制的传统药物可能对健康有害并造成环境污染，因此，植物源性抗菌剂作为有前途的替代品引起了相当大的兴趣。本研究首次采用转录组学和分子对接分析的方法，研究了萜类化合物桉树醇（1,8-桉树脑）对大肠杆菌O157:H7的抑菌活性及其机制。桉叶精油对大肠杆菌O157:H7的生长有抑制作用，最低抑菌浓度为1.8 μL/mL，杀菌浓度为3.0 μL/mL。此外，桉树精油还改变了大肠杆菌O157:H7的细胞形态，破坏了细胞膜的完整性，并导致了核酸和蛋白质的泄漏。转录组学分析显示，暴露于桉树精油干扰细菌群体感应系统，抑制鞭毛运动和粘附，并导致38个与细菌生物膜形成、毒力和生存密切相关的基因的差异表达。此外，分子对接结果表明，大肠杆菌O157:H7中gda编码的谷氨酸脱羧酶B （GadB）和自诱导-2降解蛋白（LsrG）可能是桉树油的潜在靶点。溶血试验表明，溶血率低于5%，表明可接受的体外安全性。另外，在牛肉肉汤中，2倍浓度的桉树精油能完全根除大肠杆菌O157:H7。这些发现揭示了桉叶桉醇作为一种新型天然食品抗菌剂的潜力，并初步阐明了其抑菌机理，为食品工业控制大肠杆菌O157:H7提供了新的策略。

{"title":"Unraveling the antibacterial mechanism of eucalyptol against Escherichia coli O157:H7 through transcriptomics and its application in beef broth","authors":"Yaluan He , Yilin Wang , Yue He , Han Hu , Yong Hu , Qiang Hua , Yongkang Wu , Dongsheng Li , Zhijie Liu","doi":"10.1016/j.ijfoodmicro.2025.111580","DOIUrl":"10.1016/j.ijfoodmicro.2025.111580","url":null,"abstract":"<div><div><em>Escherichia coli</em> O157:H7 poses a significant threat to human health and food safety. Traditional agents used for antibacterial control can be hazardous to health and cause environmental pollution, consequently, plant-derived antimicrobials have attracted considerable interest as promising alternatives. In the study, the antimicrobial activity and mechanisms of the terpenoid eucalyptol (1,8-cineole) against <em>E. coli</em> O157:H7 were investigated for the first time, based on transcriptomics and molecular docking analyses. Eucalyptol was demonstrated to inhibit the growth of <em>E. coli</em> O157:H7 with minimum inhibitory and bactericidal concentrations of 1.8 and 3.0 μL/mL, respectively. In addition, results indicated that eucalyptol altered <em>E. coli</em> O157:H7 cell morphology, disrupted cell membrane integrity, and contributed to the leakage of nucleic acids and proteins. Transcriptomic analysis revealed that exposure to eucalyptol interfered with the bacterial quorum sensing system, inhibited flagellar motility and adhesion, and resulted in the differential expression of 38 genes closely associated with bacterial biofilm formation, virulence, and survival. Furthermore, molecular docking results indicated that <em>gadA</em>-encoded glutamate decarboxylase B (GadB) and autoinducer-2 degrading protein (LsrG) in <em>E. coli</em> O157:H7 could represent potential targets for eucalyptol. Hemolysis assays showed that the hemolysis rate below 5 %, demonstrating acceptable in vitro safety. Moreover, the <em>E. coli</em> O157:H7 in beef broth was completely eradicated by 2 × MIC of eucalyptol during storage. These findings revealed the potential of eucalayptol as a new natural food antibacterial agent and preliminarily elucidated the antibacterial mechanism, providing a new strategy for controlling <em>E. coli</em> O157:H7 in the food industry.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"448 ","pages":"Article 111580"},"PeriodicalIF":5.2,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145774518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Prevalence, antimicrobial resistance and virulence genes of Campylobacter isolated from retail duck meat in Southern China 华南地区零售鸭肉中弯曲杆菌的流行、耐药性和毒力基因分析

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

International journal of food microbiology

Pub Date : 2025-12-11 DOI: 10.1016/j.ijfoodmicro.2025.111577

Chen Lixuan , He Haishan , Miu Tianshuang , Guan Jin , Xia Ruowei , Zheng Zexin , Zhang Jianmin

Campylobacter is a significant foodborne pathogen. However, most current studies have focused on chicken-derived Campylobacter, while systematic epidemiological investigations on duck-derived Campylobacter remain relatively limited. Given that China is the largest duck meat producer globally, conducting systematic epidemiological surveys on duck-borne Campylobacter is of considerable public health importance. This study analyzed the prevalence, antimicrobial resistance (AMR), and virulence genes of Campylobacter isolates from retail duck meat in Southern China. A total of 350 duck meat samples were collected from retail markets, consisting of 173 fresh, 167 refrigerated, and 10 frozen samples. The ISO 10272 guidelines were used to isolate 61 Campylobacter strains (17.4 %), with Campylobacter jejuni (C. jejuni, 80.3 %) showing a significantly higher prevalence than Campylobacter coli (C. coli, 19.7 %). Antimicrobial susceptibility testing revealed high resistance rates to Erythromycin (96.7 %), Streptomycin (93.4 %), Nalidixic Acid (93.4 %), Ampicillin (78.7 %), and Gentamicin (78.7 %). All isolates exhibited multidrug resistance (MDR). It is noteworthy that mutations were identified in the present study, including the 23S rRNA gene (A2075G and C2113T), ribosomal proteins L4 and L22, as well as the Thr-86-Ile substitution in the gyrA gene. These alterations in key target sites may contribute to the observed resistance phenotypes to erythromycin and fluoroquinolones, though the precise mechanisms warrant further investigation. In addition to antimicrobial resistance, virulence gene analysis revealed a high prevalence of cdtB (59.0 %) and cadF (57.4 %), with C. jejuni carrying a significantly higher number of virulence genes compared to C. coli. The study highlights the significant public health risk posed by MDR Campylobacter in duck meat, emphasizing the need for stricter regulations on antibiotic use in livestock and continuous monitoring to mitigate the spread of resistant strains through the food chain.

弯曲杆菌是一种重要的食源性致病菌。然而，目前的研究大多集中在鸡源弯曲杆菌上，而对鸭源弯曲杆菌的系统流行病学调查仍然相对有限。鉴于中国是全球最大的鸭肉生产国，对鸭源弯曲杆菌进行系统的流行病学调查具有相当大的公共卫生重要性。本研究分析了华南地区零售鸭肉中弯曲杆菌（Campylobacter）的流行、耐药性和毒力基因。在零售市场共采集了350份鸭肉样本，其中新鲜鸭肉173份，冷藏鸭肉167份，冷冻鸭肉10份。采用ISO 10272指南分离出61株弯曲杆菌（17.4%），其中空肠弯曲杆菌（C. jejuni, 80.3%）的流行率明显高于大肠弯曲杆菌（C. coli, 19.7%）。对红霉素（96.7%）、链霉素（93.4%）、萘啶酸（93.4%）、氨苄西林（78.7%）、庆大霉素（78.7%）的耐药率较高。所有分离株均表现出多药耐药（MDR）。值得注意的是，本研究发现的突变包括23S rRNA基因（A2075G和C2113T），核糖体蛋白L4和L22，以及gyrA基因中Thr-86-Ile的替换。这些关键靶点的改变可能有助于观察到的对红霉素和氟喹诺酮类药物的耐药表型，但其确切机制有待进一步研究。除了抗菌素耐药性外，毒力基因分析显示cdtB（59.0%）和cadF（57.4%）的流行率很高，与大肠杆菌相比，空肠梭菌携带的毒力基因数量显著增加。该研究强调了鸭肉中的耐多药弯曲杆菌构成的重大公共卫生风险，强调需要对牲畜使用抗生素制定更严格的法规，并进行持续监测，以减轻耐药菌株在食物链中的传播。

{"title":"Prevalence, antimicrobial resistance and virulence genes of Campylobacter isolated from retail duck meat in Southern China","authors":"Chen Lixuan , He Haishan , Miu Tianshuang , Guan Jin , Xia Ruowei , Zheng Zexin , Zhang Jianmin","doi":"10.1016/j.ijfoodmicro.2025.111577","DOIUrl":"10.1016/j.ijfoodmicro.2025.111577","url":null,"abstract":"<div><div><em>Campylobacter</em> is a significant foodborne pathogen. However, most current studies have focused on chicken-derived <em>Campylobacter</em>, while systematic epidemiological investigations on duck-derived <em>Campylobacter</em> remain relatively limited. Given that China is the largest duck meat producer globally, conducting systematic epidemiological surveys on duck-borne <em>Campylobacter</em> is of considerable public health importance. This study analyzed the prevalence, antimicrobial resistance (AMR), and virulence genes of <em>Campylobacter</em> isolates from retail duck meat in Southern China. A total of 350 duck meat samples were collected from retail markets, consisting of 173 fresh, 167 refrigerated, and 10 frozen samples. The ISO 10272 guidelines were used to isolate 61 <em>Campylobacter</em> strains (17.4 %), with <em>Campylobacter jejuni</em> (<em>C. jejuni</em>, 80.3 %) showing a significantly higher prevalence than <em>Campylobacter coli</em> (<em>C. coli</em>, 19.7 %). Antimicrobial susceptibility testing revealed high resistance rates to Erythromycin (96.7 %), Streptomycin (93.4 %), Nalidixic Acid (93.4 %), Ampicillin (78.7 %), and Gentamicin (78.7 %). All isolates exhibited multidrug resistance (MDR). It is noteworthy that mutations were identified in the present study, including the 23S rRNA gene (A2075G and C2113T), ribosomal proteins L4 and L22, as well as the Thr-86-Ile substitution in the <em>gyrA</em> gene. These alterations in key target sites may contribute to the observed resistance phenotypes to erythromycin and fluoroquinolones, though the precise mechanisms warrant further investigation. In addition to antimicrobial resistance, virulence gene analysis revealed a high prevalence of <em>cdtB</em> (59.0 %) and <em>cadF</em> (57.4 %), with <em>C. jejuni</em> carrying a significantly higher number of virulence genes compared to <em>C. coli</em>. The study highlights the significant public health risk posed by MDR <em>Campylobacter</em> in duck meat, emphasizing the need for stricter regulations on antibiotic use in livestock and continuous monitoring to mitigate the spread of resistant strains through the food chain.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"448 ","pages":"Article 111577"},"PeriodicalIF":5.2,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0