Food microbiology最新文献

{"title":"Hepatitis A virus inactivation in phosphate buffered saline, apple juice and coconut water by 254 nm and 279 nm ultraviolet light systems","authors":"E. Corson ,&nbsp;B. Pendyala ,&nbsp;A. Patras ,&nbsp;D.H. D'Souza","doi":"10.1016/j.fm.2025.104756","DOIUrl":"10.1016/j.fm.2025.104756","url":null,"abstract":"<div><div>Novel ultraviolet light emitting diodes (UV-C LED at 279 nm) are being investigated for broad-spectrum antimicrobial activity in addition to traditional mercury-lamp 254 nm UV-C systems. The goals of this study were to determine the doses required for hepatitis A virus (a resilient foodborne virus) inactivation in phosphate buffered saline (PBS, pH = 7.2), apple juice (AJ, pH = 4), and coconut water (CW, pH = 5), when treated with traditional 254 nm UV-C compared to 279 nm UV-C LED. For each tested liquid, 500 μL of HAV (∼5 log PFU/mL) was mixed with 4.5 mL liquid within glass beakers and treated for 0–15 min with 254 nm UV-C (maximum dose of 33.89 mJ/cm²) or for 0–10 min with 279 nm UV-C LED (maximum dose of 7.03 mJ/cm²) with continuous stirring. Mixed model analysis of variance (SAS v 9.4) was used to statistically analyze the recovered viral counts of three replicates. HAV in PBS and CW showed significantly lower D₁₀-values (dose required for a 1-log PFU inactivation) of 4.37 ± 0.61 and 5.59 ± 1.16 mJ/cm² with 279 nm UV-C LED than 15.27 ± 2.01 and 10.46 ± 0.53 mJ/cm² with 254 nm UV-C, respectively (p ≤ 0.05). However, D₁₀-values for HAV in AJ of 4.02 ± 0.27 mJ/cm² by 279 nm UV-C LED and 3.31 ± 0.61 mJ/cm² by 254 nm UV-C were obtained. HAV showed the highest sensitivity to 254 nm UV-C treatments in AJ followed by CW and PBS. Overall, 279 nm UV-C LED systems show potential for HAV inactivation in the tested fluids without visual changes at the target doses, which warrants further investigation for scale-up operations.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104756"},"PeriodicalIF":4.5,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549419","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":"ZnO nanoparticles enhance the efficiency of sodium hypochlorite disinfectant in reducing the adhesion of pathogenic bacteria to stainless steel surfaces","authors":"Ružica Tomičić ,&nbsp;Maria Čebela ,&nbsp;Zorica Tomičić ,&nbsp;Ivana Čabarkapa ,&nbsp;Sunčica Kocić-Tanackov ,&nbsp;Peter Raspor","doi":"10.1016/j.fm.2025.104760","DOIUrl":"10.1016/j.fm.2025.104760","url":null,"abstract":"<div><div>The use of commercial disinfectant in combination with other antimicrobial agent such as ZnO nanoparticles to improve disinfection efficacy could be a promising strategy in the control of pathogenic bacteria. In this context, the aim of study was to determine the minimum inhibitory concentration (MIC) of sodium hypochlorite disinfectant, ZnO nanoparticles as well as Mn-, Ce-, and Co-doped ZnO nanoparticles (doping concentrations 10%, 20%, 30%) against gram-negative bacteria <em>Escherichia coli</em> and <em>Salmonella</em> Typhimurium, and gram-positive bacteria <em>Staphylococcus aureus</em> and <em>Listeria monocytogenes</em> using the broth microdilution method CLSI M07-A10, while the checkerboard microdilution method was carried out to assess the type interaction of sodium hypochlorite in combination with pure ZnO nanoparticles. The results specified that ZnO nanoparticles were agents that required higher concentrations to inhibit bacterial growth than sodium hypochlorite, whereby a synergistic effect was achieved in their combination. It was also revealed that doping of Mn and Co in ZnO nanoparticles improved antibacterial activity against gram-positive bacteria. Generally, this study aimed to evaluate the effectiveness of individual treatments (sodium hypochlorite and ZnO nanoparticles) and their combination on initial bacterial adhesion to stainless steel surfaces (AISI 304) exposed to different temperatures (7 °C, 25 °C, 37 °C) and pH (4.5, 7.0, 8.5) using colony-forming units count method. It was evident that ZnO nanoparticles were more effective than sodium hypochlorite in reducing bacterial adherence, while the combined tretmant showed a better effect than any individual treatment alone, highlighting its advantages as a novel disinfectant to prevent bacterial biofilms. Furthermore, data that temperature and pH affected bacterial adhesion provide comprehensive insight how bacteria survive in the food processing environments, which could assist in assessment the risk of contamination.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104760"},"PeriodicalIF":4.5,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463636","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":"Analyzing the contribution of top-down and bottom-up methods to the construction of synthetic microbial communities in Jiuyao","authors":"Qi Peng ,&nbsp;Leping Quan ,&nbsp;Huajun Zheng ,&nbsp;Jiachen Li ,&nbsp;Guangfa Xie","doi":"10.1016/j.fm.2025.104759","DOIUrl":"10.1016/j.fm.2025.104759","url":null,"abstract":"<div><div>The construction of synthetic microbial communities is a crucial strategy for improving the stability of microbial populations and the quality of fermented foods. Jiuyao, an essential saccharification and fermentation starter in Huangjiu production, was the focus of this study. Using metagenomics combined with culture-dependent methods, we identified 11 microbial species involved in Huangjiu fermentation. Through metagenomic analysis and simulated fermentation, <em>Rhizopus delemar</em>, <em>Rhizopus microspores</em>, <em>Rhizopus stolonife</em>, <em>Rhizopus azygosporus</em>, <em>Saccharomycopsis fibuligera</em>, <em>Saccharomyces cerevisiae</em>, <em>Wickerhamomyces anomalus</em> and <em>Pediococcus pentosaceus</em> were determined to be the core microbial species driving the Jiuyao fermentation process. A synthetic microbial community was constructed based on these species, successfully reproducing the flavor and sensory qualities of Huangjiu while enhancing fermentation efficiency. This study provides valuable insights into the functional roles of Jiuyao-associated microbes and offers a framework for improving microbial community stability and fermentation quality in Huangjiu production.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104759"},"PeriodicalIF":4.5,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511477","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":"Degradation of patulin by a yeast strain Kluyveromyces marxianus XZ1 and its mechanism","authors":"Zihan Zhang,&nbsp;Jiang Li,&nbsp;Yiran Yang,&nbsp;Qinghua Gong,&nbsp;Huaxiang Li,&nbsp;Shengqi Rao,&nbsp;Xiangfeng Zheng,&nbsp;Zhenquan Yang","doi":"10.1016/j.fm.2025.104758","DOIUrl":"10.1016/j.fm.2025.104758","url":null,"abstract":"<div><div>Patulin (PAT) produced by genus of <em>Penicillium</em> spp attracted more and more concern in view of its widespread contamination in food and toxic effects, which has also promoted the research on the reduction of PAT contamination in food. The use of yeast to remove PAT in food is innovative and promising. In this study, we used the yeast <em>Kluyveromyces marxianus</em> XZ1 to degrade PAT, which can remove 90% of PAT (10 μg/mL) within 48 h. XZ1 exhibits high degradation effect on PAT under the conditions of pH range of 3–6, temperatures of 28–37 °C, and initial PAT concentrations below 50 μg/mL. PAT removing by XZ1 was carried out by intracellular enzymes. XZ1 or intracellular enzyme was able to remove 100% of 10 μg/mL PAT in raw apple juice or commercial apple juice within 60 h. Patulin oxidoreductase (KmPAO) was identified as a potential PTA-degrading enzymes, which degrade PAT to form ascladiol. The degradation products of PAT by XZ1 were identified as ascladiol and desoxypatulinic acid, which was then complete degraded to form unknown final degradation products. Toxic analyses on Caco-2 cells showed that the ascladiol, desoxypatulinic acid and the final degradation products were significantly less toxic compared to PAT, which was mainly manifested in less influence on cell vitality, cell integrity and reactive oxygen species accumulation compared to PAT. Finally, the results revealed the PAT degradation enzyme, as well as the safety of the degradation products, which provide basis for the future application of this yeast to decontamination of PAT in food.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104758"},"PeriodicalIF":4.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143454397","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":"Polyvinyl chloride microplastics facilitated the transmission of Vibrio parahaemolyticus from surrounding water to Litopenaeus vannamei","authors":"Weixin Li ,&nbsp;Ziying Zhu ,&nbsp;Xilin Fang ,&nbsp;Xiaocui Wang ,&nbsp;Wei Chu ,&nbsp;Han Gong ,&nbsp;Muting Yan","doi":"10.1016/j.fm.2025.104757","DOIUrl":"10.1016/j.fm.2025.104757","url":null,"abstract":"<div><div>Microplastics (MPs) pose a major threat to marine life and ecosystems. However, the toxicological effects of MPs on crustaceans which are highly susceptible to MPs pollution are not fully understood. In addition, MPs can serve as the medium for pathogens, increasing the risk of disease outbreaks in shrimp aquaculture. To study the biological risks of MPs close to the aquacultural practice, the current study firstly focused on the impacts of MPs colonized by the pathogen <em>Vibrio parahaemolyticus</em> on shrimp <em>Litopenaeus vannamei</em>. The role of microplastics in facilitating pathogens infection of shrimps was firstly reported. Under this impact, the hepatopancreas of <em>L. vannamei</em> suffered severe damage. At 96 hpi, the shrimp mortality rate reached 100%. Dominant phyla altered in the intestinal and hepatopancreatic microbiota of <em>L. vannamei</em>. The characterization of the <em>L. vannamei</em> microbiota under the condition where the pathogens and MPs exist in the surroundings, to be used as a reference for comparison with healthy and diseased shrimp in the aquacultural system, is necessary.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104757"},"PeriodicalIF":4.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143444550","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":"Enhancement of dry-hopped cider aroma through selection of apple cultivar, hop variety and yeast strain","authors":"Natalia Svedlund,&nbsp;Anton Kiepert,&nbsp;José Rodríguez Pérez,&nbsp;Frederico Magalhães,&nbsp;Philip C. Wietstock,&nbsp;Brian Gibson","doi":"10.1016/j.fm.2025.104755","DOIUrl":"10.1016/j.fm.2025.104755","url":null,"abstract":"<div><div>Consumers increasingly seek more complex and tropical flavors in their alcoholic beverages. In beer and wine, yeast can release glutathione and cysteine-bound thiols from hops and grapes enhancing their tropical and fruity aromas. This study aimed to enhance cider aroma by combining yeast strains, hop and apple varieties. Yeast strains were screened for the presence and functionality of the <em>IRC7</em> gene encoding the β-lyase and low temperature. Two strains showed a combination of desirable aromatic characteristics and good low temperature fermentation performance. These were used to study the impact of different hop varieties and apple cultivars. Results showed that the apple variety has the most significant impact on both chemical and sensory properties of the cider. This study suggests that dry hopping and yeast selection are effective for enhancing aroma and increasing flavor diversity in cider production.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104755"},"PeriodicalIF":4.5,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143454396","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":"Proteomic insight into the beneficial effect of mannoproteins on Oenococcus oeni in wine malolactic fermentation","authors":"Paloma Toraño ,&nbsp;Aitor Balmaseda ,&nbsp;Albert Bordons ,&nbsp;Nicolas Rozès ,&nbsp;Cristina Reguant","doi":"10.1016/j.fm.2025.104754","DOIUrl":"10.1016/j.fm.2025.104754","url":null,"abstract":"<div><div><em>Oenococcus oeni</em> is the main species of lactic acid bacteria (LAB) responsible for malolactic fermentation (MLF) in winemaking. MLF development can present difficulties because of the harsh, stressful conditions of wine. Yeast mannoproteins have been described as possible activators of <em>O. oeni</em> and MLF. This study investigated the proteomic response of <em>O. oeni</em> PSU-1 to the presence of yeast mannoproteins in wine like-medium (WLM).</div><div>In the proteomic analysis, 956 proteins were identified, with 59 differentially expressed proteins (DEPs) when mannoproteins were added. Notably, carbohydrate metabolism and transport were activated, suggesting the use of the mannose oligosaccharides released from mannoproteins. Some of the DEP proteins identified have been associated with mannan recognition in other LAB. However, proteins associated with amino acid metabolism were relatively low in abundance in the presence of mannoproteins, indicating that the amino acid fraction of mannoproteins is not relevant to <em>O. oeni</em> metabolism under the studied conditions. Surprisingly, some stress response proteins, such as ClpP, cold-shock DNA-binding protein, and the citrate transporter MaeP, presented increased abundance. The roles of these proteins in the presence of mannoproteins require further investigation.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104754"},"PeriodicalIF":4.5,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420012","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":"Antibacterial mechanism of lysine against Escherichia coli O157:H7, its action on lettuce and in reducing the severity of murine colitis","authors":"Lei Tian ,&nbsp;Luyao Ma ,&nbsp;Yudong Tian ,&nbsp;Ting Zhou ,&nbsp;Chunling Zhang ,&nbsp;Hu Pan ,&nbsp;Yanna Dai ,&nbsp;Jifeng Pu ,&nbsp;Chengyu Fu ,&nbsp;Pengfei Zhang ,&nbsp;Xin Wang","doi":"10.1016/j.fm.2025.104742","DOIUrl":"10.1016/j.fm.2025.104742","url":null,"abstract":"<div><div>The aim of the present study was to evaluate the mechanism of antimicrobial action of Lysine (Lys) against <em>Escherichia coli</em> (<em>E. coli</em>) O157:H7. Lys alters the permeability and morphology of bacterial cell membranes, leading to leakage of intracellular material. Using agarose gel electrophoresis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE), it was found that high concentrations of Lys disrupted the DNA and protein primary structure of <em>E. coli</em> O157:H7. Lys also inhibited the ability of <em>E. coli</em> biofilm formation in a concentration-dependent manner. Subinhibitory concentration of Lys reduces the swimming and swarming ability of <em>E. coli</em> O157:H7 and its ability to adhere and to invade Caco-2 cells. The use of Lys on lettuce inoculated with <em>E. coli</em> O157:H7 showed good disinfection efficiency. Further studies revealed that Lys had both preventive and therapeutic effects on the severity of colitis induced by <em>E. coli</em> O157:H7 infected mice, and that the preventive effect was greater than the therapeutic effect.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104742"},"PeriodicalIF":4.5,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420011","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":"Comprehensive phenotyping combined with multi-omics of Salmonella Infantis and its H2S negative variant - Resolving adaption mechanisms to environmental changes","authors":"Victoria Drauch ,&nbsp;Nicola Palmieri ,&nbsp;Joachim Spergser ,&nbsp;Karin Hummel ,&nbsp;Marlene Brandstetter ,&nbsp;Christian Kornschober ,&nbsp;Michael Hess ,&nbsp;Claudia Hess","doi":"10.1016/j.fm.2025.104744","DOIUrl":"10.1016/j.fm.2025.104744","url":null,"abstract":"<div><div>The zoonotic pathogen <em>S.</em> Infantis is of emerging importance, making detection in poultry critical. Phenotypic changes, which are significant for standardized control programs via EN/ISO 6579–1:2017, could lead to pathogens remaining undetected, increasing the risk of food-borne outbreaks. This study investigates an <em>S</em>. Infantis strain with both normal growth (NCP) and atypical H₂S-negative colony variant (ACV) from an Austrian broiler farm. NCP and ACV underwent comprehensive analyses, including stability tests, electron microscopy, whole-genome sequencing, transcriptomics, and proteomics. Our findings demonstrate a stable atypical colony variant exhibiting acquired resistance against cefoxitin in ACV. Genomic analysis identified 9 single nucleotide polymorphisms (SNPs) and two deletions, affecting genes involved in porphyrin and sulfur metabolism. Key factors were a mutation disrupting <em>cysG</em>, which is essential for siroheme biosynthesis and a vital cofactor in sulfur metabolism, and a stop codon in <em>menD</em> (2-oxoglutarate decarboxylase), crucial for small colony variant appearance. Consequently, we hypothesize that these mutations lead to a deficiency in siroheme, as well as anaerobic sulfur respiration altogether resulting in the H₂S-negative phenotype. Functional network analysis highlighted compensatory upregulation of alternative metabolic pathways, including nitrate metabolism, propanoate metabolism and mixed-acid fermentation, which may aid ACV's persistence and adaptation under anaerobic conditions. Reduced flagellin expression suggests a mechanism for immune evasion. These genetic and metabolic adaptations likely respond to environmental stressors, such as oxidative stress from disinfectants or antimicrobial pressure, leading to the emergence of the H₂S-negative phenotype. Consequently, this study provides insights into the genetic and biochemical adaptations of an atypical <em>S</em>. Infantis variant.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104744"},"PeriodicalIF":4.5,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526973","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":"Prevalence, molecular characterization, antibiotic resistance, and investigation of transmission pathways of Listeria monocytogenes strains isolated along the beef production chain","authors":"Anestis Tsitsos ,&nbsp;Pantelis Peratikos ,&nbsp;Alexandros Damianos ,&nbsp;Maria A. Kyritsi ,&nbsp;Georgios Arsenos ,&nbsp;Christos Hadjichristodoulou ,&nbsp;Nikolaos Soultos ,&nbsp;Panagiota Gousia ,&nbsp;Vangelis Economou","doi":"10.1016/j.fm.2025.104745","DOIUrl":"10.1016/j.fm.2025.104745","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em>, the leading cause of fatalities among foodborne pathogens, exhibits remarkable resilience in food industry environments. This study aims to isolate and characterize <em>L. monocytogenes</em> strains along the beef production chain of a vertically integrated industry. Sampling included carcass, hide, and environmental samples collected from a cattle unit and partner slaughterhouse. The samples were examined for the presence of <em>Listeria monocytogenes</em>. The isolates were characterized via molecular serotyping and MALDI-TOF proteomic analysis. Further analyses included antimicrobial susceptibility testing, biofilm formation assessment, and virulence gene investigation. A total of 24 <em>L. monocytogenes</em> strains were isolated. The prevalence in carcasses, hide and slaughterhouse environment was 21.7%, 6.7% and 8.8% respectively. Molecular serogroup IIc predominated, followed by serogroups IIa, IIb, and IVb. Almost all strains showed a moderate or strong ability to produce biofilms and resistance to at least one antimicrobial, with clindamycin, vancomycin, and tetracycline demonstrating the highest rates of resistance. Three strains were also characterized as multidrug-resistant, while all strains possessed at least six virulence genes. The proteomic analysis organized the isolated strains in three clusters, whereas the transmission pathways primarily implicated carcass washing water and hides. Understanding <em>L.</em> <em>monocytogenes</em> dissemination along the beef production chain is vital for preventing transmission to humans and emergence of a listeriosis outbreak.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104745"},"PeriodicalIF":4.5,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387591","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}