Food microbiology最新文献

{"title":"Candida species covered from traditional cheeses: Characterization of C. albicans regarding virulence factors, biofilm formation, caseinase activity, antifungal resistance and phylogeny","authors":"Adalet Dishan ,&nbsp;Yasin Ozkaya ,&nbsp;Mehmet Cevat Temizkan ,&nbsp;Mukaddes Barel ,&nbsp;Zafer Gonulalan","doi":"10.1016/j.fm.2024.104679","DOIUrl":"10.1016/j.fm.2024.104679","url":null,"abstract":"<div><div>This study has provided characterization data (carriage of virulence, antifungal resistance, caseinase activity, biofilm-forming ability and genotyping) of <em>Candida albic</em>ans isolates and the occurrence of <em>Cand</em>ida species in traditional cheeses collected from Kayseri, Türkiye. Phenotypic (E-test, Congo red agar and microtiter plate tests) and molecular tests (identification, virulence factors, biofilm-formation, antifungal susceptibility) were carried out. The phylogenetic relatedness of <em>C. albic</em>ans isolates was obtained by constructing the PCA dendrogram from the mass spectra data. Of 102 samples, 13 (12.7%) were found to be contaminated with <em>C. albic</em>ans, 15 (14.7%), 10 (9.8%) and five (4.9%) were found to be contaminated with <em>C. kru</em>sei, <em>C. lusit</em>ane and <em>C. paraplo</em>sis, respectively. While seven (16.2%) of 43 <em>Candida</em> spp. isolates were obtained from cheese collected from villages, 36 (83.7%) belonged to cheeses collected from traditional retail stores. The carriage rate of <em>C. albic</em>ans isolates belonging to virulence factors <em>HSP90</em> and <em>PLB1</em> genes was 30.7%. <em>ALST1</em>, <em>ALST3</em>, <em>BCR</em>, <em>ECE</em>, <em>and</em> <em>HWP</em> (virulence and biofilm-associated) genes were harbored by 30.7%, 23%, 38.4%, 53.8%, and 38.4% of the 13 isolates. According to the microplate test, eight (61.5%) of 13 isolates had strong biofilm production. <em>ERG11</em> and <em>FKS1</em> (antifungal resistance genes) were found in 46.1% and 23% of 13 isolates, respectively. Due to missense mutations, K128T, E266D and V488I amino acid changes were detected for some isolates regarding azole resistance. As a result of the E-test, of the 13 isolates, one (7.6%) was resistant to flucytosine, four (30.7%) were resistant to caspofungin, and nine (69.2%) were resistant to fluconazole. The PCA analysis clustered the studied isolates into two major clades. <em>C. albic</em>ans isolates of traditional cheese collected from villages were grouped in the same cluster. Among the <em>C. albic</em>ans isolates from village cheese, there were those obtained from the same dairy milk at different times. Samples from the same sales points produced at different dairy farms were also contaminated with <em>C. albic</em>ans. Concerning food safety standards applied from farm to fork, in order to prevent these pathogenic agents from contaminating cheeses, attention to the hygiene conditions of the sale points, conscious personnel, prevention of cross contamination will greatly reduce public health threats in addition to the application of animal health control, milking hygiene, pasteurization parameters in traditional cheese production.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"127 ","pages":"Article 104679"},"PeriodicalIF":4.5,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660586","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":"Biocontrol of Salmonella Schwarzengrund and Escherichia coli O157:H7 planktonic and biofilm cells via combined treatment of polyvalent phage and sodium hexametaphosphate on foods and food contact surfaces","authors":"Junxin Zhao ,&nbsp;Deguo Wang ,&nbsp;Chen Wang ,&nbsp;Yunzhi Lin ,&nbsp;Haomin Ye ,&nbsp;Aye Thida Maung ,&nbsp;Mohamed El-Telbany ,&nbsp;Yoshimitsu Masuda ,&nbsp;Ken-ichi Honjoh ,&nbsp;Takahisa Miyamoto ,&nbsp;Fugang Xiao","doi":"10.1016/j.fm.2024.104680","DOIUrl":"10.1016/j.fm.2024.104680","url":null,"abstract":"<div><div><em>Salmonella</em> Schwarzengrund and <em>Escherichia coli</em> O157:H7 are ones of foodborne pathogens that can produce biofilms and cause serious food poisoning. Bacteriophages are an emerging antibacterial strategy used to prevent foodborne pathogen contamination in the food industry. In this study, the combined antibacterial effects of the polyvalent phage PS5 and sodium hexametaphosphate (SHMP) against both pathogens were investigated to evaluate their effectiveness in food applications. The combined treatment with phage PS5 (multiplicity of infection, MOI = 10) and 1.0% SHMP inhibited the growth of <em>S.</em> Schwarzengrund and <em>E. coli</em> O157:H7, and the viable counts of both decreased by more than 2.45 log CFU/mL. In KAGOME vegetable and fruit mixed juice, the combined treatment with PS5 (MOI = 100) and 1.0% SHMP also resulted in significant pathogen inactivation at 4 °C after 24 h. PS5 (10¹⁰ PFU/mL) and 1.0% SHMP showed stronger synergistic effects on biofilm formation and the removal of established biofilms on polystyrene plates. Additionally, we evaluated their combined effects on reducing the biofilms of <em>S.</em> Schwarzengrund and <em>E. coli</em> O157:H7 on glass tubes and cabbage leaves at 4 °C. These findings indicate the utility of this approach in the biocontrol of the planktonic and biofilm cells of <em>S.</em> Schwarzengrund and <em>E. coli</em> O157:H7 on foods and food contact surfaces.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"126 ","pages":"Article 104680"},"PeriodicalIF":4.5,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654295","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":"Development of a flavor-oriented synthetic microbial community for pour-over rice wine: A comprehensive microbial community analysis","authors":"Qi Peng ,&nbsp;Huajun Zheng ,&nbsp;Leping Quan ,&nbsp;Shanshan Li ,&nbsp;Jiaxin Huang ,&nbsp;Jiachen Li ,&nbsp;Guangfa Xie","doi":"10.1016/j.fm.2024.104677","DOIUrl":"10.1016/j.fm.2024.104677","url":null,"abstract":"<div><div>Huangjiu, a traditional Chinese alcoholic beverage, varies widely in quality and consistency when brewed using the traditional pour-over rice wine technique, largely due to the variability in its microbial community in an open fermentation environment. This study streamlined the microbial complexity using amplicon sequencing and culture-dependent methods, leading to the identification of a set of core microbial species instrumental in flavor development. A synthetic microbial community was crafted from these key species and employed in fermentation experiments. In this study, we demonstrated that the synthetic microbial community not only replicated the major flavor profiles of traditional pour-over rice wine but also it is further proved that the core species directly determines the main flavor of pour-over rice wine, these findings are supported by our quantitative analysis of volatile compounds and sensory evaluation data. This research underscores the potential of synthetic microbial communities in standardizing production processes and improving the sensory quality of traditional beverages like Huangjiu.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"126 ","pages":"Article 104677"},"PeriodicalIF":4.5,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654294","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":"Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods","authors":"Jianwei Zang ,&nbsp;Bingxu Yan ,&nbsp;Zebo Liu ,&nbsp;Daobang Tang ,&nbsp;Yuanzhi Liu ,&nbsp;Jiguang Chen ,&nbsp;Zhongping Yin","doi":"10.1016/j.fm.2024.104678","DOIUrl":"10.1016/j.fm.2024.104678","url":null,"abstract":"<div><div>In the quest for a balanced diet and better health, the global shift towards nutrient-dense foods highlights the multiple roles of lactic acid bacteria exopolysaccharides (LAB-EPS) in improving food quality and health. This paper offers a comprehensive survey of LAB-EPS, focusing on their classification, biosynthesis pathways and application in the food industry, from dairy products to bakery products and meat. It highlights the impact of LAB-EPS on the texture and sensory qualities of food. Despite their promising prospects, these polysaccharides face various application challenges in the food industry. These include variability in EPS production among LAB strains, complexity in structure-function relationships, and limited understanding of their health benefits. In order to address these issues, the review identifies and suggests future research directions to optimize the production of LAB-EPS, elucidating their health benefit mechanisms, and expanding their application scope. In summary, this review aims to contribute to advance innovation and progress in the food industry by developing healthier food options and deepening the understanding of LAB-EPS in promoting human health.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"126 ","pages":"Article 104678"},"PeriodicalIF":4.5,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571453","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":"Enzymatic degradation of mycotoxin patulin by a short-chain dehydrogenase/reductase from Bacillus subtilis and its application in apple juice","authors":"Jiafeng Niu ,&nbsp;Bin Ma ,&nbsp;Juan Shen ,&nbsp;Hao Zhu ,&nbsp;Yaping Lu ,&nbsp;Zhaoxin Lu ,&nbsp;Fengxia Lu ,&nbsp;Ping Zhu","doi":"10.1016/j.fm.2024.104676","DOIUrl":"10.1016/j.fm.2024.104676","url":null,"abstract":"<div><div>Patulin (PAT), a notorious mycotoxin widely found in fruits and their derived products, poses serious health risks to humans and animals due to its high toxicity. Biodegradation based on microbial enzymes has shown broad application prospects in controlling PAT contamination due to its environmental friendliness, high efficiency, strong specificity, and mild conditions of action. <em>Bacillus subtilis</em> is a cosmopolitan probiotic bacterium with an extensive enzymatic profile, which could serve as a valuable resource for the effective production of a range of enzymes utilized in various industrial processes and production applications. In this work, we demonstrated that a short-chain dehydrogenase/reductase from <em>B. subtilis</em> (<em>Bs</em>SDR) that can effectively convert PAT to the non-toxic E-ascladiol. Multiple sequence alignment results revealed that <em>Bs</em>SDR displayed less than 30% identity with the previously reported PAT-degrading enzymes, indicating that it is a novel PAT-degrading enzyme. <em>Bs</em>SDR exhibited a powerful PAT-degrading ability and strong PAT tolerance, as it was capable of degrading over 95% of PAT at initial concentrations of 50–500 μM. In addition, <em>Bs</em>SDR exhibited the highest activity at pH 8.0 and 40 °C, and retained more than 60% residual activity after incubation at 40 °C for 3 h, indicating a remarkable thermostability of <em>Bs</em>SDR. Molecular docking and site-directed mutagenesis indicated that the catalytic triad formed by the residues (S, Y, and K) was the key for short-chain dehydrogenase/reductase activity and this conserved catalytic mechanism was followed in <em>Bs</em>SDR catalysis. More importantly, <em>Bs</em>SDR is able to eliminate 83.61% of PAT in apple juice without compromising its quality during the biodegradation process. These results suggest that <em>Bs</em>SDR may serve as a promising detoxification agent for the degradation of PAT in food processing.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"126 ","pages":"Article 104676"},"PeriodicalIF":4.5,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593902","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":"pLM33 provides tolerance of persistent Listeria monocytogenes ST5 to various stress conditions and also enhances its virulence","authors":"Xin Liu ,&nbsp;Tianqi Shi ,&nbsp;Jiaming Li ,&nbsp;Huanyu Wu ,&nbsp;Qing Zhao ,&nbsp;Zhixin Fang ,&nbsp;Yingying Liang ,&nbsp;Quan Xiao ,&nbsp;Min Chen ,&nbsp;Qingli Dong ,&nbsp;Hongzhi Zhang","doi":"10.1016/j.fm.2024.104675","DOIUrl":"10.1016/j.fm.2024.104675","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> is a major foodborne pathogen. In our previous study, we found that <em>L. monocytogenes</em> ST5 and ST121 strains were dominant in two food plants of Shanghai. Genetic characterization revealed that the environmental tolerance of these strains was attributable to the plasmids pLM33 and pLM5578. To further evaluate the function of <em>L. monocytogenes</em> plasmids<em>,</em> we selected ST5 and ST121 wild-type strains, and used their plasmid-cured strains as controls to conduct tolerance tests. In addition, we analyzed 108 <em>L. monocytogenes</em> strains isolated from four major food categories in Shanghai. Our results showed that compared with the plasmid-cured strain, the ST5 strain carrying pLM33 showed higher tolerance to environmental stress conditions, including low acid, high salt, oxidizing, and high-temperature conditions; as well as higher virulence. Furthermore, we found that the plasmid carriage rate of food isolates was 97.22%, with the highest carriage rate of 68.57% for pLM5578, followed by 24.76% for pLM33. Notably, all <em>L. monocytogenes</em> ST5 isolates from ready-to-eat food products (n = 11) carried plasmids, suggesting that contamination of these food products may pose a serious risk to human health. In summary, the results of this study broaden our understanding regarding the role of <em>L. monocytogenes</em> plasmids in stress responses.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"126 ","pages":"Article 104675"},"PeriodicalIF":4.5,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555031","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":"Improving ready-to-eat meat safety: Evaluating the bacterial-inactivation efficacy of microplasma-based far-UVC light treatment of food-contact surfaces and deli turkey breast","authors":"Sei Rim Kim ,&nbsp;Paola Corea Ventura ,&nbsp;Zhenhui Jin ,&nbsp;Mirai Miura ,&nbsp;Matthew J. Stasiewicz ,&nbsp;Yi-Cheng Wang","doi":"10.1016/j.fm.2024.104674","DOIUrl":"10.1016/j.fm.2024.104674","url":null,"abstract":"<div><div>The safety of ready-to-eat (RTE) deli meats, especially those sliced in retail establishments, may be improved by light-based surface decontamination. Conventional 254 nm ultraviolet-C (UVC) systems have strong germicidal effects but pose human-health hazards that make them unsuitable for retail use. This study therefore explores the efficacy of microplasma-based 222 nm far-UVC lamps as a safer alternative for decontaminating liquid buffer, two common food-contact surfaces (polyethylene terephthalate and stainless steel), and RTE turkey breast. In all three non-meat cases, the system achieved approximately 5-log reductions of both <em>Listeria monocytogenes</em> and <em>Salmonella</em> Typhimurium. The system also caused a 1.3-log reduction of <em>L. monocytogenes</em> and a 1-log reduction of <em>S.</em> Typhimurium on turkey breast at the highest tested dose of 786.3 mJ/cm². Color is a key quality indicator for RTE meat consumers, and treatment caused no significant change in L∗, a∗, or b∗ color values (<em>p</em> &gt; 0.05) until doses reached 224.7 mJ/cm². However, higher doses could lead to statistically significant color changes. Given that far-UVC light has been deemed human-safe by other studies, the proposed system has considerable potential to improve RTE food-related safety in retail establishments, even when consumers and workers are present.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"126 ","pages":"Article 104674"},"PeriodicalIF":4.5,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555030","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":"Using plasma-activated water for decontamination of Salmonella spp. on common building surfaces in poultry houses","authors":"Tereza Měřínská ,&nbsp;Mitchell Walker ,&nbsp;Kevin Keener","doi":"10.1016/j.fm.2024.104673","DOIUrl":"10.1016/j.fm.2024.104673","url":null,"abstract":"<div><div>Plasma-activated water (PAW) has been shown to have antimicrobial properties, making it a promising tool for surface decontamination. This study evaluated the ability of PAW generated from high voltage atmospheric cold plasma to remove <em>Salmonella</em> from common surfaces (stainless steel (SS), polyvinyl chloride (PVC), concrete, and wood) found in poultry houses. PAW was generated by exposing distilled water to atmospheric cold plasma in 80% humid air at 90 kV and 60 Hz for 30 min. The resulting PAW contained 1120 ppm of nitrate and 1370 ppm of hydrogen peroxide, with a pH of 1.83. PAW was then applied to coupons of SS, PVC, wood, and concrete surfaces inoculated with 7–8 log₁₀ CFU of cocktail of <em>Salmonella</em> spp. (<em>S.</em> Typhimurium, <em>S</em>. Newport, <em>S.</em> Montevideo, and <em>S.</em> Enteritidis). PAW effectively reduced <em>Salmonella</em> levels on SS and PVC surfaces to below the detection limit within 30 s. On wood surfaces, a longer treatment time of 7.5 min was required to achieve a maximum reduction of 2.63 log₁₀ CFU, likely due to the porosity of the wood limiting PAW contact with the bacteria. On concrete surfaces, the reduction in Salmonella levels was only 0.98 log₁₀ CFU. This was likely due to the greater surface roughness and high alkalinity, which neutralized the PAW species.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"126 ","pages":"Article 104673"},"PeriodicalIF":4.5,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142536294","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":"Microbiological analysis of donor human milk over seven years from the Hearts Milk Bank (United Kingdom)","authors":"Ranran Li ,&nbsp;Natalie Shenker ,&nbsp;Jim Gray ,&nbsp;Julianne Megaw ,&nbsp;Gillian Weaver ,&nbsp;Simon JS. Cameron","doi":"10.1016/j.fm.2024.104661","DOIUrl":"10.1016/j.fm.2024.104661","url":null,"abstract":"<div><div>When maternal milk is unavailable, donor human milk (DHM) from human milk banks (HMBs) is the optimal alternative, as recommended by the World Health Organisation. The microbiota of DHM could contain opportunistic pathogens, which means rigorous microbiological screening for DHM, prior to pasteurisation, is recommended to safeguard recipients. Here, an analysis of 6863 DHM samples from 1419 donors at the Hearts Milk Bank between 2017 and 2023 showed approximately 70.1% of samples exhibited a total viable count (TVC) between 10³-10⁵ CFU/mL, while 18.3% yielded no growth; 11.5% of samples exceeded the 10⁵ CFU/mL threshold. <em>Staphylococcus</em> was the most prevalent genus, with <em>S. epidermidis</em> found in 61.5% of samples. A significant (<em>p</em> &lt; 0.05) negative co-occurrence was observed between <em>S. epidermidis</em> and Gram-negative opportunistic pathogens. Overall, 16.8% of DHM samples failed to meet UK microbiological screening criteria, with 68.3% of these failures due to exceeding TVC thresholds. <em>S. epidermidis</em> accounted for approximately 10.2% of the total failed samples. The majority of DHM samples met the current microbiological criteria specified in the National Institute for Health and Care Excellence (NICE) clinical guidance (CG93), “Donor milk banks: service operation”. The core species in DHM reflects microorganisms typically found on the skin. These findings highlight that the current UK thresholds and criteria could potentially be modified to increase the available supply of DHM without increasing microbiological risk.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"126 ","pages":"Article 104661"},"PeriodicalIF":4.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142536293","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":"ELIME-IMS hybrid assay for Salmonella detection in swine mesenteric lymph nodes at slaughterhouse","authors":"M. Trevisani ,&nbsp;M. Conter ,&nbsp;M. Cecchini ,&nbsp;L. Lamperti ,&nbsp;L. Andriani ,&nbsp;M. Rega ,&nbsp;C. Bacci ,&nbsp;M. Perri ,&nbsp;S. Bonardi","doi":"10.1016/j.fm.2024.104659","DOIUrl":"10.1016/j.fm.2024.104659","url":null,"abstract":"<div><div><em>Salmonella</em> contamination in pig slaughterhouses is linked to infection rate on farms. Accurate diagnosis in heavy pigs relies on isolating pathogens from the gut wall or lymph nodes. A key technique is Immunocapture using Magnetic Beads (IMS), which purifies target bacteria from <em>Salmonella</em> enrichment broths. This is followed by an Enzyme-Linked Immunomagnetic Electrochemical (ELIME) assay for rapid detection. In our study, we developed an ELIME-IMS hybrid assay to detect <em>Salmonella</em> in swine mesenteric lymph nodes (MNL), involving a clean-up with N-acetylcysteine and centrifugation. Detection limits for <em>S.</em> Typhimurium and <em>S.</em> Derby were estimated at 2.80 and 3.52 Log CFU/ml, respectively. We analysed 103 MNL samples from a northern Italy slaughterhouse. Additionally, we examined 15 carcass swabs. Both the ELIME assay and the IMS-based culture method showed strong agreement with the ISO 6579–1:2017 method, especially after 20 h of enrichment (89.47% concordance). The clean-up step significantly influenced the results, as samples processed without it showed higher variability. A logistic regression model indicated high classification accuracy for negative samples using ELIME values. The ELIME-IMS assay facilitates rapid <em>Salmonella</em> screening and isolation in swine mesenteric lymph nodes.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104659"},"PeriodicalIF":4.5,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142444768","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}