International journal of food microbiology最新文献_第8页

Controlling Listeria monocytogenes in the food processing environment: Lessons learned from a salmon processor associated with outbreaks 在食品加工环境中控制单核细胞增生李斯特菌：从与疫情有关的鲑鱼加工商吸取的教训。

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

International journal of food microbiology

Pub Date : 2026-03-16 Epub Date: 2025-12-29 DOI: 10.1016/j.ijfoodmicro.2025.111604

Trond Møretrø, Solveig Langsrud, Even Heir, Annette Fagerlund

Listeria monocytogenes is a pathogenic bacterium responsible for listeriosis, often linked to ready-to-eat foods like cold-smoked salmon. This study investigates contamination sources and mitigation measures using a ‘Seek and Destroy’ process at a cold-smoked salmon producer linked to two listeriosis outbreaks caused by L. monocytogenes ST121. Over 11 weeks, 329 samples were analysed (140 food-contact sites, 41 non-food-contact, and 148 salmon/product samples). Processing line studies showed contamination occurring after skinning and/or salting. The skinning machine was identified as the primary contamination source: the outbreak strain persisted in two conveyor belts and an air-filled roller. Despite extensive cleaning and disinfection, hydrogen-peroxide whole-room treatment, and heat exposure of the skinning machine up to 80 °C for 66 h (excluding heat-sensitive belts/roller), contamination recurred. Replacing the skinning machine, combined with enhanced sanitation (including disassembly/boiling of brine-injector needles), was followed by no detection in 34 salmon samples and 53 environmental samples during Weeks 8–11, and during 8 months of follow-up, none of 220 tested product samples were positive. Whole genome sequencing (WGS) was performed on 37 isolates: 21 collected during the factory investigation (Weeks 1–11), nine historical isolates, and seven from follow-up experiments with the discarded skinning machine. All belonged to ST121, and one cluster matched the outbreak strain. The study highlights the importance of hygienic design in food processing equipment (especially belt and roller materials/interfaces) and the value of WGS in resolving persistent contamination in RTE seafood processing.

单核细胞增生李斯特菌是导致李斯特菌病的致病菌，通常与冷熏鲑鱼等即食食品有关。本研究调查了与单核增生李斯特菌ST121引起的两次李斯特菌病暴发有关的一家冷熏鲑鱼生产商的污染源和缓解措施，采用了“寻找和销毁”过程。在11周的时间里，分析了329个样本（140个食物接触点，41个非食物接触点和148个鲑鱼/产品样本）。加工生产线研究表明，污染发生在剥皮和/或腌制之后。剥皮机被确定为主要污染源：爆发菌株持续存在于两条传送带和一个充气滚筒中。尽管进行了广泛的清洁和消毒，双氧水全室处理，并将剥皮机热暴露至80°C 66小时（不包括热敏带/滚筒），污染仍再次发生。在更换剥皮机并加强卫生（包括拆卸/煮沸盐水注射器针头）之后，在8-11周期间，34个鲑鱼样本和53个环境样本未检测到病毒，在8个月的随访期间，220个测试产品样本均未检测到病毒。对37株分离株进行了全基因组测序（WGS），其中21株来自工厂调查（第1-11周），9株来自历史分离株，7株来自废弃剥皮机的后续实验。所有这些都属于ST121，其中一个集群与爆发菌株匹配。该研究强调了食品加工设备（特别是皮带和滚筒材料/接口）卫生设计的重要性，以及WGS在解决RTE海鲜加工中持续污染的价值。

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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 : 2026-03-16 Epub 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。

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引用次数: 0

Source attribution of foodborne pathogens in the Netherlands using structured expert elicitation. 来源归因的食源性病原体在荷兰使用结构化专家启发。

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

International journal of food microbiology

Pub Date : 2026-03-16 DOI: 10.1016/j.ijfoodmicro.2026.111735

Lena I Wijnen, Gabriela F Nane, Elisa Benincà, Roan Pijnacker, Eelco Franz, Roger M Cooke, Lapo Mughini-Gras

Foodborne pathogens represent a significant public health burden. Quantifying the relative importance of various potential sources of foodborne infection is challenging due to data scarcity and uncertainty in empirical studies. Structured expert judgment (SEJ) provides a valuable methodological alternative to gain insights into source attribution of foodborne pathogens. We conducted a SEJ study to attribute human cases of 26 foodborne pathogens in the Netherlands to seven major transmission pathways, 20 food groups, and two animal groups, in a typical post-COVID19 year, using Cooke's classical model. The elicitation process involved snowball recruitment, expertise self-assessment, and a workshop where experts answered calibration questions to capture their uncertainty as input for the model. Subsequently, experts completed the target questions to obtain attributable proportions at the 'kitchen door' level. Results indicated that transmission was predominantly (>50%) foodborne for Staphylococcus aureus, Listeria monocytogenes, Yersinia spp., Bacillus cereus, Clostridium perfringens, certain non-typhoidal Salmonella serotypes, Campylobacter spp., hepatitis E virus and Toxoplasma gondii, whereas person-to-person transmission was the primary pathway for astrovirus, rotavirus, norovirus, and sapovirus. Brucella spp. and typhoidal Salmonella were attributed primarily (>85%) to international travel. All other pathogens showed attributions of <50% to any individual pathway. Substantial differences were observed when dividing foodborne transmission into food groups. Key contributors included food handlers and vermin, various meats (e.g., pork, beef, chicken), and shellfish. These SEJ-derived estimates complement existing data by providing pathogen-specific insights in the Dutch context.

食源性病原体是一项重大的公共卫生负担。由于数据缺乏和实证研究的不确定性，量化各种潜在食源性感染来源的相对重要性具有挑战性。结构化专家判断（SEJ）为深入了解食源性病原体的来源归属提供了一种有价值的方法选择。我们进行了一项SEJ研究，使用Cooke的经典模型，将荷兰26种食源性病原体的人类病例归因于典型的后covid - 19年的7种主要传播途径、20种食物组和2种动物组。启发过程包括滚雪球式招聘、专业知识自我评估和专家回答校准问题的研讨会，以捕获他们作为模型输入的不确定性。随后，专家们完成了目标问题，以获得“厨房门”级别的归因比例。结果表明，金黄色葡萄球菌、单核增生李斯特菌、耶尔森菌、蜡样芽孢杆菌、产气荚膜梭菌、某些非伤寒沙门氏菌血清型、弯曲杆菌、戊型肝炎病毒和刚地弓形虫主要通过食源性传播，而星状病毒、轮状病毒、诺如病毒和萨帕病毒主要通过人际传播。布鲁氏菌和伤寒沙门氏菌主要归因于国际旅行（约85%）。所有其他病原体都显示出

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引用次数: 0

An acetic acid bacterium—Acetobacter indonesiensis SZAI and its role in fermented whole cereal volatile compounds and functional characteristics 印尼醋酸杆菌SZAI及其在发酵全谷类挥发性物质中的作用和功能特性

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

International journal of food microbiology

Pub Date : 2026-03-16 Epub Date: 2026-01-08 DOI: 10.1016/j.ijfoodmicro.2026.111627

Fei Ren, Bin Tan

Acetobacter species are important in food fermentation. But, the properties and functional characteristics of many strains have not been fully known. This study identified a strain of Acetobacter indonesiensis SZAI to investigate its characteristics in whole-grain fermentation and its functional properties in enhancing immunity. The strain has a genome size of 14,306,769 bp with 10,716 genes (GC 43.50%). It has large amount of glycosyl transferases and glycoside hydrolases. Volatile compounds analysis of SZAI-fermented whole cereals (wheat, oats, millet, rice, barley) showed that they were very different from those of the control strain. 3-methyl-1-butanol, ethyl valerate, and ethyl acetate were among the most important compounds that made the flavors different. Microbial strain SZAI significantly increased neutrophils counts (59.6, 58.3, 57.0 vs. 42.6, corresponding to 1.40, 1.37, and 1.33 fold, respectively), and upregulated TNF-α expression levels (2.06, 1.96, 1.84 vs. 1.00, corresponding to 2.06, 1.96, and 1.84 fold, respectively) in zebrafish, thereby confirming its immune-enhancing properties. These results show that Acetobacter indonesiensis SZAI has the potential to ferment cereals and enhance the immune system, which suggests that it could be useful in functional fermented foods in the future.

醋酸杆菌在食品发酵中起着重要的作用。但是，许多菌株的性质和功能特征还不完全清楚。本研究鉴定了一株印尼醋酸杆菌SZAI，研究其在全谷物发酵中的特性及其增强免疫功能。该菌株基因组大小为14,306,769 bp，共有10,716个基因（GC 43.50%）。它具有大量的糖基转移酶和糖苷水解酶。稻谷发酵杂粮（小麦、燕麦、小米、大米、大麦）挥发性成分分析结果表明，稻谷发酵杂粮的挥发性成分与对照菌株有很大差异。3-甲基-1-丁醇、戊酸乙酯和乙酸乙酯是使风味不同的最重要的化合物。微生物菌株SZAI显著增加斑马鱼中性粒细胞计数（59.6、58.3、57.0 vs. 42.6，分别对应1.40、1.37、1.33倍），上调TNF-α表达水平（2.06、1.96、1.84 vs. 1.00，分别对应2.06、1.96、1.84倍），证实了其免疫增强特性。这些结果表明，印尼醋酸杆菌SZAI具有发酵谷物和增强免疫系统的潜力，这表明它在未来的功能发酵食品中可能是有用的。

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引用次数: 0

Synergistic antibacterial activity and mechanism of surfactin and Ag NPs against Pseudomonas fluorescens 表面素和银NPs对荧光假单胞菌的协同抑菌活性及其机制。

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

International journal of food microbiology

Pub Date : 2026-03-02 Epub Date: 2025-12-20 DOI: 10.1016/j.ijfoodmicro.2025.111601

Yutong Wu , Yushuang Li , Zheyun Dong , Yongyong Li , Huicheng Yang , Liqing Wu , Yongjiang Lou , Shiqian Fu

Pseudomonas fluorescens (P. fluorescens) is an important specific spoilage organism in aquatic products, which has caused serious food waste due to its extreme environmental resistance and spoilage capacity. This study aimed to explore a novel composite antibacterial agent that combined surfactin and silver nanoparticles (Ag NPs) to form surfactin-Ag NPs and to investigate its synergistic antibacterial mechanism against P. fluorescens. The results showed that surfactin-Ag NPs can effectively enhance the antibacterial activity against P. fluorescens, and the minimum inhibitory concentration when synergized was only 1/8 of that when each was used alone. This might be the change of carboxyl conformation in surfactin and the presence of more lipophilic groups around surfactin-Ag NPs made it easier to enter the cell membrane. Surfactin-Ag NPs can alter outer/inner membrane permeability and cell membrane integrity, causing leakage of intracellular contents and eventually leading to bacterial death. Transcriptomic analysis indicated that surfactin-Ag NPs disrupted energy metabolism and ABC transporters in P. fluorescens, affecting nutrient acquisition. Moreover, surfactin-Ag NPs disrupted ribosome transcription and translation, and led to excessive synthesis of certain amino acids. This investigation not only revealed the synergistic antibacterial mechanism of surfactin-Ag NPs against P. fluorescens at the cellular structure level, but also conducted in-depth research at the molecular level, providing new ideas for the effective preservation of aquatic products.

荧光假单胞菌（Pseudomonas fluorescens， P. fluorescens）是水产品中一种重要的特异性腐败菌，由于其极强的环境抗性和腐败能力，造成了严重的食物浪费。本研究旨在探索一种新型复合抗菌剂，该抗菌剂将表面素与银纳米粒子（Ag NPs）结合形成表面素-银纳米粒子（surfactin-Ag NPs），并研究其对荧光假单胞菌的协同抗菌机制。结果表明，表面素- ag NPs能有效增强对荧光杆菌的抑菌活性，且协同使用时的最低抑菌浓度仅为单独使用时的1/8。这可能是由于表面素的羧基构象发生了变化，表面素- ag NPs周围亲脂基团增多，使其更容易进入细胞膜。Surfactin-Ag NPs可以改变外/内膜通透性和细胞膜完整性，导致细胞内内容物渗漏，最终导致细菌死亡。转录组学分析表明，表面素- ag NPs破坏了荧光假单胞菌的能量代谢和ABC转运蛋白，影响了营养物质的获取。此外，表面素- ag NPs破坏核糖体的转录和翻译，并导致某些氨基酸的过度合成。本研究不仅在细胞结构水平上揭示了表面素- ag NPs对荧光假单胞菌的协同抑菌机制，而且在分子水平上进行了深入研究，为水产品的有效保鲜提供了新的思路。

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引用次数: 0

Supercritical carbon dioxide inactivation technology for food product preservation 食品保鲜用超临界二氧化碳失活技术

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

International journal of food microbiology

Pub Date : 2026-03-02 Epub Date: 2025-12-06 DOI: 10.1016/j.ijfoodmicro.2025.111573

Pietro Andrigo , Sara Spilimbergo , Alessandro Zambon

Supercritical carbon dioxide (scCO₂) is increasingly recognized as a non-thermal food preservation technology capable of ensuring microbial safety while preserving nutritional and sensory quality. Operating at moderate temperatures (<50 °C), scCO₂ offers an environmentally friendly alternative to thermal pasteurization, leveraging its unique physicochemical properties to penetrate cells, induce acidification, and disrupt microbial structures. This review provides a comprehensive overview of the antimicrobial mechanisms of scCO₂, including effects on membranes, enzymes, and intracellular pH, as well as its limitations in low-moisture systems and against spores, which require higher temperature, water, or synergistic co-treatments. The inactivation of viruses and fungal spores is also discussed, highlighting the potential of scCO₂ in combination with additives such as hydrogen peroxide or natural antimicrobials. Attention is given to sublethal injury and viable-but-non-culturable (VBNC) states, which pose risks for microbial recovery and underscore the need for robust detection and storage strategies. The review explores hurdle technology approaches, integrating scCO₂ with pulsed electric fields, high-power ultrasound, high-pressure processing, and food-grade additives to enhance lethality while maintaining product integrity. Current applications remain limited to pilot- or small-scale operations, with promising results in juices, dairy, and ready-to-eat foods. However, industrial adoption faces persistent challenges such as high equipment costs, regulatory uncertainties, and limited scalability. Future efforts should prioritize standardization of process parameters, validation of continuous systems, and regulatory harmonization. Overall, scCO₂ emerges as a versatile, sustainable, and gentle alternative for microbial inactivation, well-suited to meet consumer demand for safe, minimally processed foods.

超临界二氧化碳（scCO2）越来越被认为是一种非热食品保鲜技术，能够确保微生物安全，同时保持营养和感官质量。scCO2在中等温度（50°C）下工作，利用其独特的物理化学性质穿透细胞，诱导酸化，破坏微生物结构，为热巴氏灭菌提供了一种环保的替代方案。本文综述了scCO2的抗菌机制，包括对膜、酶和细胞内pH值的影响，以及它在低湿度系统和对孢子的限制，这些系统需要更高的温度、水或协同共处理。还讨论了病毒和真菌孢子的失活，强调了scCO2与添加剂（如过氧化氢或天然抗菌剂）结合的潜力。关注亚致死损伤和存活但不可培养（VBNC）状态，这对微生物恢复构成风险，并强调需要强大的检测和储存策略。该综述探讨了障碍技术方法，将scCO2与脉冲电场、高功率超声、高压加工和食品级添加剂相结合，以提高致死率，同时保持产品完整性。目前的应用仍局限于试点或小规模操作，在果汁、乳制品和即食食品方面取得了可喜的成果。然而，工业应用面临着持续的挑战，如高设备成本、监管不确定性和有限的可扩展性。未来的工作应优先考虑工艺参数的标准化、连续系统的验证和监管协调。总的来说，scCO2作为一种多功能、可持续和温和的微生物灭活替代品，非常适合满足消费者对安全、最低加工食品的需求。

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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 : 2026-03-02 Epub 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。

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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 : 2026-03-02 Epub 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。

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引用次数: 0

Genomic characterization of five novel Salmonella phages and the assessment of their biocontrol potential for the preservation of chicken meat 五种新型沙门氏菌噬菌体的基因组鉴定及其对鸡肉保鲜的生物防治潜力评价

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

International journal of food microbiology

Pub Date : 2026-03-02 Epub Date: 2025-12-08 DOI: 10.1016/j.ijfoodmicro.2025.111574

Gizem Cufaoglu , Gorkem Cengiz , Bahar Onaran Acar , Ozlem Kardogan , Nurhan Ertas Onmaz , Gultekin Unal , Erva Eser , Bilge Alpaslan Kocamemi , Muammer Goncuoglu , Irfan Erol , TÜBİTAK-121Z447 project scholars and consultants , Naim Deniz Ayaz

The rise of multidrug-resistant Salmonella poses a significant threat to food safety and public health, necessitating novel antimicrobial strategies. The primary objective of this study was to characterize novel bacteriophages and assess their biocontrol potential against predominant Salmonella serotypes. A total of 84 lytic bacteriophages specific to various Salmonella enterica serotypes were isolated from wastewater sources across Türkiye. Five phages (S.Hadar 4–5-1, S.Inf 5–2, S.Typ Adana, S.Ent 1–35-3, and S.Kent 1–2-1) demonstrating broad lytic activity to tested major serotypes (S. Enteritidis, S. Typhimurium, S. Infantis, S. Kentucky, S. Newport, S. Hadar, S. Gallinarum and S. Pullorum) and genetic diversity were selected for detailed phenotypic and genomic analysis. These phages, four from Siphoviridae and one from Podoviridae, exhibited tolerance to thermal (up to 60 °C) and mildly acidic conditions (pH 4), as well as 12-month stability when stored in Tris-Buffered Saline (TBS) with 20 % (v/v) glycerol at −20 °C and − 80 °C. Whole-genome sequencing confirmed their novelty and the absence of antimicrobial resistance and virulence genes. A cocktail formulated from these phages was applied against Salmonella Enteritidis both in-vitro (at 37 °C) and on artificially contaminated chicken wings (at 4 °C). The phage cocktail effectively reduced Salmonella counts in both environments, keeping levels below the detection limit (< 1 log CFU/g) over 24 h. For chicken wings food model, bacterial reductions reached 3.30 log CFU/g and 4.86 log CFU/g. These results underscore the potential of the newly characterized Salmonella phages as effective tools for controlling bacterial contamination on chicken meat, supporting their use as a natural, and antibiotic-free strategy in modern food safety management.

耐多药沙门氏菌的增加对食品安全和公众健康构成重大威胁，需要新的抗微生物策略。本研究的主要目的是表征新型噬菌体，并评估其对主要沙门氏菌血清型的生物防治潜力。从全国各地的废水源中分离出84种不同肠道沙门氏菌血清型的裂解噬菌体。5个噬菌体（S.Hadar 4-5-1、s.f inf 5-2、S.Typ Adana、s.t ent 1-35-3和s.t kent 1-2-1）对主要血清型（肠炎沙门氏菌、鼠伤寒沙门氏菌、婴儿沙门氏菌、肯塔基沙门氏菌、新港沙门氏菌、S.Hadar、s.g allinarum和s.p ullorum）具有广泛的裂解活性，并具有遗传多样性，对其进行了详细的表型和基因组分析。这些噬菌体，4个来自Siphoviridae， 1个来自Podoviridae，表现出对高温（高达60°C）和轻度酸性条件（pH 4）的耐受性，并且在- 20°C和- 80°C下储存在含有20% （v/v）甘油的tris缓冲盐水（TBS）中12个月的稳定性。全基因组测序证实了它们的新颖性和抗菌素耐药性和毒力基因的缺失。由这些噬菌体配制的鸡尾酒在体外（37°C）和人工污染的鸡翅（4°C）上用于对抗肠炎沙门氏菌。噬菌体鸡尾酒有效降低了两种环境中的沙门氏菌计数，在24小时内保持在检测限（1 log CFU/g）以下。对于鸡翅食物模型，细菌减少量分别达到3.30 log CFU/g和4.86 log CFU/g。这些结果强调了新鉴定的沙门氏菌噬菌体作为控制鸡肉细菌污染的有效工具的潜力，支持它们作为一种天然的、无抗生素的策略在现代食品安全管理中使用。

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引用次数: 0

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 : 2026-03-02 Epub 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。

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引用次数: 0