Food microbiology最新文献

{"title":"Integrated transcriptome and proteome analysis unveils black tea polyphenols metabolic pathways in Saccharomyces cerevisiae","authors":"Yanjun Wei,&nbsp;Yingxi Chen,&nbsp;Xinping Lin,&nbsp;Sufang Zhang,&nbsp;Beiwei Zhu,&nbsp;Chaofan Ji","doi":"10.1016/j.fm.2025.104777","DOIUrl":"10.1016/j.fm.2025.104777","url":null,"abstract":"<div><div>Kombucha is a fermented beverage produced through the fermentation of sweetened tea by a symbiotic community of bacteria and yeasts (SCOBY). Microbial fermentation in kombucha increases low-molecular-weight polyphenols contents, effectively improving the bioavailability and antioxidant properties. However, the biotransformation pathways of polymerized polyphenols remain poorly understood. This study combines polyphenol dynamics with transcriptomic and proteomic analyses to elucidate the metabolic pathways in <em>Saccharomyces cerevisiae</em>, a yeast frequently found in kombucha, during black tea broth fermentation. Firstly, profiles of polyphenols, particularly catechins were analyzed and key points of polyphenol changes kinetics were identified, then transcriptome and proteome of <em>S. cerevisiae</em> were examined. The overall omics data profile indicated the reduction in protein synthesis in <em>S. cerevisiae</em>, reflecting a shift in resource allocation, with energy focused more on metabolic activities rather than on growth.</div><div>Specifically, enzymes related to biotransformation of polymerized polyphenols and hydrolyzing of glycoside polyphenols were extracted. For polymeric polyphenols, the upregulation of peroxidases (CCP1) and multicopper oxidases (FET3) suggests their role in the degradation of organic aromatic compounds. They also showed a strong correlation with catechin changes. Additionally, <em>S. cerevisiae</em> enzymes like monooxygenase (COQ6) likely contribute to the reductive cleavage of the O1−C2 bond in the C-ring of flavan-3-ols. Enzymes such as NADPH dehydrogenase 3 (OYE3) may be involved in catechin degradation in the later stages of fermentation. In addition, glycoside hydrolases, involved in breaking glycosidic bonds in polyphenol glycosides, were also identified. Based on these findings, the tea polyphenol biotransformation pathways in <em>S. cerevisiae</em> were mapped. This research provides a foundation for uncovering polyphenol metabolism pathways in starter cultures, designing new cultures to achieve predictable polyphenol profiles in kombucha, and enhancing its health benefits.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104777"},"PeriodicalIF":4.5,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632184","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":"Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food","authors":"Yuhang Fan ,&nbsp;Renjie Gan ,&nbsp;Ziyuan Zhang,&nbsp;Jiayu Xu,&nbsp;Sitong Liu,&nbsp;Yuyang Bu,&nbsp;Chuanai Cao,&nbsp;Qian Liu,&nbsp;Xiufang Xia,&nbsp;Baohua Kong,&nbsp;Fangda Sun","doi":"10.1016/j.fm.2025.104769","DOIUrl":"10.1016/j.fm.2025.104769","url":null,"abstract":"<div><div>Umami peptides are important non-volatile compounds produced by protein degradation, contributing to food umami flavor and enhancing product quality. Microbial fermentation promotes the production of taste peptides, including umami peptides, which act as key flavor substances and precursors. Microbial-derived umami peptides are cost-effective, easy to produce, and a major source of umami peptide production. Although microbial fermentation of umami peptides has been extensively studied in preparation, screening, and evaluation, a systematic review of microbial fermentation is still lacking. Therefore, this paper aims to address the following aspects: (1) umami peptide taste characteristics, influencing factors, and preparation methods; (2) microbial sources of umami peptides; (3) the current application status of microbial fermentation-derived umami peptides in various foods; and (4) future directions for microbial fermentation of umami peptides. Consequently, this literature review seeks to offer insights for advancing microbial fermentation in umami peptide production.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104769"},"PeriodicalIF":4.5,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601368","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":"Efficient degradation of alternariol in food by a novel isolate, Bacillus pacificus ANSB901","authors":"Yanrong Liu ,&nbsp;Xinyue Zhang ,&nbsp;Mingxin Ma ,&nbsp;Yongpeng Guo ,&nbsp;Qiugang Ma ,&nbsp;Lihong Zhao","doi":"10.1016/j.fm.2025.104770","DOIUrl":"10.1016/j.fm.2025.104770","url":null,"abstract":"<div><div>Alternariol (AOH) is a mycotoxin that contaminates food and cause severe health issues for both humans and animals. Currently there are few researches on the degradation of AOH by microorganisms and enzymes. After screening 91 strains isolated from food samples and digestive tract chyme of chickens, it was found that <em>Bacillus pacificus</em> ANSB901 showed the highest AOH removal ratio, and its bacterial cell lysate could reduce AOH by 94% within 12 h. <em>B. pacificus</em> ANSB901 can efficiently eliminate AOH in distillers dried grains with soluble (DDGS), apple juice, and moldy maize. As potential food and feed supplements, <em>B. pacificus</em> ANSB901 appeared to show no sign of toxicity or virulence. Three AOH degradation products (C₁₄H₁₂O₅), (C₂₀H₂₀O₁₀), and (C₁₄H₁₂O₇) with low toxicity were observed. Based on the analysis of possible transformation pathways and whole genome sequencing of <em>B. pacificus</em> ANSB901, 15 protein candidates potentially involved in AOH degradation were screened for further validation. <em>B. pacificus</em> ANSB901 and its enzymes can serve as candidate biodegraders for AOH degradation in food and feed.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104770"},"PeriodicalIF":4.5,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579107","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":"Impact of kdcA, pdhD, and codY gene regulation in Lactococcus lactis 408 on 3-methylbutanal formation during cheddar cheese ripening","authors":"Chen Chen,&nbsp;Junnan Zhou,&nbsp;Haiyan Yu,&nbsp;Xin Pan,&nbsp;Huaixiang Tian","doi":"10.1016/j.fm.2025.104768","DOIUrl":"10.1016/j.fm.2025.104768","url":null,"abstract":"<div><div>3-Methylbutanal, a key volatile compound contributing to the nutty flavor of cheese, was primarily produced through the microbial catabolism of leucine. This study focused on the metabolic pathway of 3-methylbutanal at the genetic level during the ripening of Cheddar cheese. The influence of key genes (<em>kdcA</em>, <em>pdhD</em>, and <em>codY</em>) in <em>Lactococcus lactis</em> 408, a specifically selected adjunct culture, on the production of 3-methylbutanal was evaluated. Over a 14-day ripening period, a minor difference in leucine production was observed among different samples with adjunct culture, while alterations in the genes <em>kdcA</em> and <em>pdhD</em>, which were overexpressed in the strain, led to a decreased concentration of α-ketoisocaproate. Utilizing headspace solid-phase microextraction coupled with gas chromatography-flame ionization detection, a reduction was observed in 3-methylbutanal levels as ripening progressed. However, cheese fermented with the <em>codY</em> knockout strain displayed the highest level of 3-methylbutanal at both 0.5-day and 28-day ripening milestones. Further analysis using an Ag/AgCl electrode to assess the redox environment revealed that the higher redox potential in the <em>codY</em> knockout strain was instrumental in retaining elevated levels of 3-methylbutanal. These findings underscored the critical role of genetic factors in the flavor development of cheese and offered promising targets for enhancing flavor profiles in dairy products through biotechnological interventions.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104768"},"PeriodicalIF":4.5,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610119","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":"Assessment of antimicrobial properties of a curcumin-loaded nano-emulsion in reducing pathogen loads on cantaloupe surface (Cucumis melo L.)","authors":"Mario Melendez ,&nbsp;Tharindu Trishan Dapana Durage ,&nbsp;Mariel Benigno ,&nbsp;Chien-I Hsu ,&nbsp;Subramaniam Sathivel","doi":"10.1016/j.fm.2025.104766","DOIUrl":"10.1016/j.fm.2025.104766","url":null,"abstract":"<div><div>Curcumin (CUR) exhibits antimicrobial properties but is hindered by chemical instability, limiting its direct application. This study evaluated the efficacy of curcumin nanoemulsions (CUR-NE) in reducing pathogenic microorganisms on cantaloupe rind surfaces. Two CUR-NE formulations, 1CUR-NE (0.05% CUR, w/w) and 2CUR-NE (0.10% CUR, w/w), were prepared by mixing CUR with medium-chain triglyceride (MCT) oil (3% w/w), polysorbate 80 (2% w/w), and polyethylene glycol (10% w/w), followed by a 15-min ultrasound treatment (175 W). The antimicrobial effects were assessed against <em>Listeria innocua</em> B-33016, <em>Escherichia coli</em> ATCC25922, aerobic bacteria, and yeast and mold. Inoculated cantaloupe surfaces were treated with CUR-NE, and microbial counts were analyzed on days 1, 3, 6, 9, and 12. The viscosity of 1CUR-NE and 2CUR-NE was 0.0030 ± 0.0001 Pa s and 0.0027 ± 0.0006 Pa s, with droplet sizes of 122.47 ± 3.06 nm and 137.67 ± 1.36 nm, respectively. Treatment with 2CUR-NE significantly reduced <em>L. innocua</em> growth on day 6 (2.50 ± 1.00 log CFU/cm²), with <em>E. coli</em> showing significant reductions on days 6 (1.55 ± 0.40 log CFU/cm²), 9 (1.91 ± 0.36 log CFU/cm²), and 12 (0.72 ± 0.26 log CFU/cm²). Scanning electron microscopy revealed a substantial decrease in microbial load after treatment. The results suggest that CUR-NE, particularly 2CUR-NE, effectively reduces pathogenic contamination on cantaloupe and offers a potential alternative to synthetic antimicrobial agents in food safety applications. Further studies are needed to explore the long-term efficacy and broader applications of CUR-NE in food systems.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104766"},"PeriodicalIF":4.5,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601367","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":"Investigating the role of primary fungi in Huangjiu fermentation: Insights from flavor orientation and synthetic microbiomes","authors":"Qi Peng ,&nbsp;Huihui Zhou ,&nbsp;Huajun Zheng ,&nbsp;Guangfa Xie","doi":"10.1016/j.fm.2025.104765","DOIUrl":"10.1016/j.fm.2025.104765","url":null,"abstract":"<div><div>Huangjiu, a traditional alcoholic beverage, presents a complex fermentation ecosystem primarily influenced by specific fungal species. This study utilized a culture-dependent approach and amplicon sequencing to explore fungal community succession during Huangjiu fermentation. Key fungi identified include <em>Saccharomyces cerevisiae</em>, <em>Aspergillus</em> species (<em>flavus</em>, <em>oryzae</em>, <em>niger</em>), <em>Saccharomycopsis fibuligera</em>, <em>Thermomyces lanuginosus</em>, <em>Rhizopus arrhizus, Issatchenkia orientalis</em>, <em>Wickerhamomyces anomalus</em>, and <em>Diutina rugosa</em>. Employing a synthetic microbiome, we developed a dual-strain fermentation system to evaluate the impact of these fungi on Huangjiu's organoleptic properties. Introduction of these fungi significantly altered the flavor profile, enhancing 23 volatile organic compounds (VOCs), with <em>S. fibuligera</em> notably increasing nine distinct VOCs. While molds contributed to bitterness by increasing bitter amino acids, <em>S. fibuligera</em> effectively mitigated these components, enhancing the beverage's alcohol body, smoothness, and balance. These findings provide crucial insights for optimizing Huangjiu fermentation to improve its quality and appeal.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104765"},"PeriodicalIF":4.5,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563638","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":"Searching for antibiotic-susceptible bioprotective lactic acid bacteria to control dangerous biological agents in artisanal cheese","authors":"Joice Fátima Moreira Silva ,&nbsp;Bruna Vieira Alonso ,&nbsp;Paula Aparecida Azevedo Almeida ,&nbsp;Isabela Vieira Barbosa ,&nbsp;Otávio Augusto Braga de Paula ,&nbsp;Letícia Ribeiro Barbosa ,&nbsp;Laura Maria Bruno ,&nbsp;Liliane Denize Miranda Menezes ,&nbsp;Márcio Roberto Silva ,&nbsp;Geraldo Márcio da Costa ,&nbsp;Mirian Pereira Rodarte ,&nbsp;João Batista Ribeiro","doi":"10.1016/j.fm.2025.104762","DOIUrl":"10.1016/j.fm.2025.104762","url":null,"abstract":"<div><div>Minas artisanal cheese (MAC) samples (<em>n</em> = 59) from 16 municipalities across five traditional MAC-producing regions in Brazil were used to prospect antibiotic-susceptible protective lactic acid bacteria (LAB) against three pathogenic bacteria found in the MAC. From 291 LAB isolates, 84 genetically diverse strains were selected via rep-PCR. MALDI-TOF identification revealed multiple species, predominantly <em>Enterococcus faecalis</em> (<em>n</em> = 37), <em>Enterococcus faecium</em> (<em>n</em> = 21), <em>Lactiplantibacillus plantarum</em> (<em>n</em> = 5) and <em>Lacticaseibacillus rhamnosus</em> (<em>n</em> = 3). The antagonistic activity of these strains was evaluated against <em>Enterococcus faecalis</em> ATCC 29212, <em>Listeria monocytogenes</em> ATCC 5779, and <em>Escherichia coli</em> O157:H7 using spot-on-lawn assays. Several strains showed strong inhibitory effects against <em>E. coli</em> and <em>L. monocytogenes</em>, with halo/colony ratios reaching 4.86 and 4.47, respectively. No antimicrobial peptide producing strain was observed. Antibiotic susceptibility was tested against nine antibiotics, and five strains were susceptible to all antibiotics, while 53 strains were susceptible to 5–8 antibiotics. However, five strains were resistant to all antibiotics, showing the highest resistance to gentamicin (66.7%), cotrimoxazole (58.3%), and streptomycin (57.2%). Resistance genes (<em>aacA-aphD</em>, <em>ermA/B</em>, <em>tetM/O/K/L/S</em>, <em>blaZ</em>, and <em>vanA/B</em>) were screened, and 40 strains harbored at least one gene. Taken together, these results revealed three antibiotic-susceptible bioprotective lactobacilli (<em>L. rhamnosus</em> 52, <em>L. plantarum</em> 177, and <em>L. plantarum</em> 272G) as superior strains, whose efficacy in eliminating <em>E. coli</em> O157 and <em>Listeria monocytogenes</em> in the milk matrix between 7- and 21-days post-inoculation was confirmed. These findings confirm the potential of these autochthonous lactobacilli to improve the safety of dairy, paving the way for their applications in product development in future projects.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104762"},"PeriodicalIF":4.5,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579417","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":"\"Emerging technologies for detecting foodborne pathogens and spoilage microorganisms in milk: Ensuring safety and quality\"","authors":"Anum Farid ,&nbsp;Zeyu Wang ,&nbsp;Mati Ullah Khan ,&nbsp;Pengfei Wang ,&nbsp;Hongshan Wang ,&nbsp;Hong Liu ,&nbsp;Zhiwei Chen","doi":"10.1016/j.fm.2025.104763","DOIUrl":"10.1016/j.fm.2025.104763","url":null,"abstract":"<div><div>Foodborne and spoilage microorganisms pose significant challenges to both food safety and product integrity, particularly within the dairy industry. These microorganisms can adversely affect milk quality, safety, shelf life, and the overall sustainability of the dairy industry, making their detection a critical concern in food science. This review explores a range of emerging and innovative detection techniques, including molecular, immunological, and sensor-based methods, with a focus on their practical implementation in dairy microbiology. While culture-based methods remain the gold standard, they suffer from several limitations, including being time-consuming, labor-intensive, costly, and less effective at detecting non-culturable microorganisms. Recent advancements in rapid, high-throughput, and high-sensitivity detection technologies have transformed the ability to identify and control both foodborne pathogens and spoilage microorganisms in milk, offering superior accuracy, efficiency, and real-time monitoring capabilities. This review provides a comprehensive overview of cutting-edge microbial detection approaches in milk, highlighting the key characteristics of these emerging methods developed in recent years. Furthermore, global regulatory standards in milk microbiology among eight representative countries were comparatively analyzed to elucidate the current landscape of dairy microbiology regulatory frameworks. Our primary objective is to synthesize current scientific research to offer insights into the effectiveness, practicality, and industry adoption of these emerging detection technologies. We critically examine studies that have contributed to the development of rapid and accurate microbial detection methods, assessing their impact on food safety, quality assurance, and regulatory compliance. By consolidating and analyzing cutting-edge advancements in microbial detection, this review aims to contribute to ongoing efforts to strengthen both food safety and quality assurance in the dairy industry by integrating novel detection technologies into routine monitoring practices. We aim to provide a valuable resource for researchers, industry professionals, and policymakers, facilitating informed decision-making and promoting the adoption of effective microbial detection strategies from dairy farms to consumer products.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104763"},"PeriodicalIF":4.5,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683875","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":"A comparative study of human norovirus and human sapovirus contamination in oysters (Crassostrea gigas) tissues from physical markets and e-commerce platforms in Guangzhou, China","authors":"Junshan Gao ,&nbsp;Yijing Li ,&nbsp;Yang Jiao ,&nbsp;Weicheng Cai ,&nbsp;Jumei Zhang ,&nbsp;Liang Xue","doi":"10.1016/j.fm.2025.104764","DOIUrl":"10.1016/j.fm.2025.104764","url":null,"abstract":"<div><div>Human norovirus (HuNoV) and human sapovirus (HuSaV) are the common foodborne viruses that can be transmitted through the consumption of contaminated shellfish. With the rise of e-commerce, these platforms have become an important channel for Chinese consumers to purchase seafood products. However, the potential impact of this new commercial model on viral contamination necessitates further investigation. This study aimed to compare the levels of HuNoV and HuSaV contamination in oysters (<em>Crassostrea gigas</em>) sourced from physical markets and e-commerce platforms. From July 2021 to June 2022, we collected oysters from both online e-commerce platform (n = 108) and offline markets (n = 108) in Guangzhou to assess HuNoV and HuSaV contamination. The HuNoV contamination rate in oysters from offline markets (61.1%) was found to be higher than that from online e-commerce platforms (54.6%) (<em>p</em> &gt; 0.05). The contamination rate of HuSaV was 16.7% in online e-commerce platforms and 18.5% in offline markets, with a significance level of <em>p</em> &gt; 0.05. Except for the HuNoV GI contamination levels in oysters from offline platforms, which were predominantly in the range of 10⁵ to 10⁶ genome copies per gram (GC/g), the highest proportions of contamination for HuNoV GI (online platforms), HuNoV GII, and HuSaV in oysters were found to be in the range of 10³–10⁴ GC/g. Additionally, the prevalence of HuSaV was significantly higher in winter (<em>p</em> &lt; 0.05), while the prevalence of HuNoV did not show seasonal differences. This study demonstrates the presence of HuNoV and HuSaV in oysters marketed online and offline, highlighting the high contamination rate of foodborne viruses in oysters.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104764"},"PeriodicalIF":4.5,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549472","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":"Effect of environmental conditions on the survival and transfer of Enterococcus faecium between wheat flour and selected contact surfaces","authors":"Chunyan Lv ,&nbsp;Jiarui Zhang ,&nbsp;Feng Li ,&nbsp;Hu Shi ,&nbsp;Fanbing Kong ,&nbsp;Yang Jiao","doi":"10.1016/j.fm.2025.104761","DOIUrl":"10.1016/j.fm.2025.104761","url":null,"abstract":"<div><div>Low moisture food safety issues are frequently associated with <em>Salmonella</em> and its cross-contamination. As a non-pathogenic surrogate, the survival levels and transfer of <em>Enterococcus faecium</em> NRRL B-2354 on stainless steel (SS) and polypropylene (PP) coupons were investigated. The transfer rates of <em>E. faecium</em> between coupons and wheat flour were also determined at different temperature (13, 25, 37, and 49 °C) and humidity levels (45, 55, 65, and 75%). Results showed that survival of <em>E. faecium</em> on the coupons was not significantly affected by the selected material type. At 25 °C and 45% humidity, <em>E. faecium</em> with an inoculation level of ∼10⁷ CFU/cm² decreased by 2.69 ± 0.28 Log CFU/cm² and 2.85 ± 0.32 Log CFU/cm² on SS and PP surface after 96 h, respectively. While temperature did not significantly influence the transfer rate, humidity did. The highest transfer rate from coupons to wheat flour (5.10 ± 0.23%) occurred at 75% relative humidity. Rougher surfaces reduced the transfer rate from coupons to wheat flour, but not the reverse. Moreover, the transfer rate from coupons to wheat flour was significantly higher than the reverse. These findings highlight the significant role of environmental factors and surface properties in cross-contamination.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104761"},"PeriodicalIF":4.5,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527078","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}