Food microbiology最新文献

{"title":"Ochratoxin A and citrinin production and migration in Penicillium verrucosum molded strawberry jams","authors":"Monika Coton,&nbsp;Elsa Sielleur,&nbsp;Jean-Luc Jany,&nbsp;Franck Deniel,&nbsp;Elisabeth Poirier,&nbsp;Philippe Dantigny","doi":"10.1016/j.fm.2025.104982","DOIUrl":"10.1016/j.fm.2025.104982","url":null,"abstract":"<div><div>Food losses and waste have become a major worldwide challenge, partly due to mold spoilage at the consumer level. One possible way to reduce food waste due to moldy foods would be to avoid a too conservative approach where products are directly discarded if fungal growth is observed. However, a food safety risk exists as many fungal species produce potentially toxic mycotoxins that can migrate into foods, so this hazard needs to be considered to establish consumer recommendations. This study quantified citrinin and ochratoxin A accumulation and migration in strawberry jams after inoculation with <em>Penicillium verrucosum</em> UBOCC 109221 and incubation at 8 and 20 °C. The mold failed to grow after 28days of incubation at 20 °C on jam with 59% sugar content but exhibited a constant growth rate of about 1.15 mm/d on the other sugar concentrations. After 14 days of incubation, citrinin concentration (10000 ng/g) for the jam containing 34 % sugar was about twice the concentration observed for 39 and 44 % sugar. Mycotoxin migration experiments were then carried out for 39 % sugar content and showed that the maximum mycotoxin concentrations were obtained for the 5 cm lesion diameter. At 20 °C, citrinin concentration (30 000 ng/g) was about twice that obtained at 8 °C, while the maximum ochratoxin A concentration was about 100 ng/g. For 1 and 2 cm lesions with 8°C storage, mycotoxins were not detected at 3 cm depth, accordingly jam can be consumed after removing about 2 to 3 cm beyond the moldy area. For greater lesions, jam should be discarded because mycotoxins were detected at &gt;4 cm depth.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104982"},"PeriodicalIF":4.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145576641","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":"Synergistic antibacterial effects and mechanisms of different phenolic acids against Shewanella putrefaciens from fish, with emphasis on the combination of gallic acid and caffeic acid","authors":"Qiuying Li ,&nbsp;Chenyang Jia ,&nbsp;Jiaxing Sun,&nbsp;Tong Sun,&nbsp;Jianrong Li,&nbsp;Xuepeng Li","doi":"10.1016/j.fm.2025.104940","DOIUrl":"10.1016/j.fm.2025.104940","url":null,"abstract":"<div><div>The strong spoilage capability and cold adaptability of <em>Shewanella putrefaciens</em> present a serious threat to the quality and safety of fish. This study aimed to investigate the synergic antibacterial effects of six phenolic acids (Gallic acid, GA; Caffeic acid, CA; Protocatechuic acid; Ferulic acid; Chlorogenic acid; p-Coumaric acid) in pairs against <em>S</em>. <em>putrefaciens</em>, and to illustrate the antibacterial mechanisms. The fractional inhibitory concentration index (FICI) of 15 combinations of phenolic acids against <em>S. putrefaciens</em> ranged from 0.5 to 0.75, suggesting synergistic or partial synergistic antibacterial effects of these phenolic acids. Time-kill curves and morphologic observation demonstrated that GA and CA (GC) exhibited the strongest synergistic effect against <em>S. putrefaciens</em>. GC synergistically damaged the structure integrity of <em>S. putrefaciens</em>, leading to the leakage of intracellular substances and inhibiting the activity of Na⁺K⁺-ATPase and respiratory chain dehydrogenase. Both GA and CA could bind to DNA and cause changes in DNA content. Proteomics analysis revealed that 399 proteins were affected in the GC groups, a number significantly higher than that in the single GA and CA groups. GC inhibited dissimilatory nitrate and sulfate reduction, and enhanced fatty acid degradation and assimilatory sulfate reduction, which might cause the imbalance of energy supply and ROS accumulation. Meanwhile, the antioxidant-related enzymes, efflux systems and some two-components systems were upregulated, while chemotaxis were inhibited. GC synergistically inhibited <em>S. putrefaciens</em> in turbot, and retarded the spoilage process. The results revealed multi-targeted synergistic antibacterial mechanisms of GC against <em>S. putrefaciens</em>, suggesting GC might be a good strategy for controlling <em>S. putrefaciens</em> and fish spoilage.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104940"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154951","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":"Antifungal activity and action mechanism of Bacillus velezensis against Phyllosticta capitalensis isolated from guava fruits","authors":"Wei Deng ,&nbsp;Shan Wang ,&nbsp;Zehao Yang ,&nbsp;Haoliang Liu ,&nbsp;Yuhang Chen ,&nbsp;Danxian Shen ,&nbsp;Ting Fang ,&nbsp;Tuanwei Chen","doi":"10.1016/j.fm.2025.104935","DOIUrl":"10.1016/j.fm.2025.104935","url":null,"abstract":"<div><div>The antifungal mechanism of <em>Bacillus velezensis</em> (<em>B. velezensis</em>) against <em>Phyllosticta capitalensis</em> (<em>P. capitalensis</em>), a pathogen isolated from guava fruits and its efficacy in controlling guava black spot disease were systematically investigated. The minimum inhibitory concentration (MIC) of <em>B. velezensis</em> against <em>P. capitalensis</em> was identified to be 10⁴ CFU/mL. Microscopic observations revealed significant morphological alterations in <em>P. capitalensis</em> mycelium following <em>B. velezensis</em> treatment, suggesting compromised cell membrane integrity and a consequent increase in membrane permeability. Moreover, <em>B. velezensis</em> treatment induced elevated levels of malondialdehyde (MDA), hydrogen peroxide (H₂O₂) and superoxide anions (O₂•^-), accompanied by reduced catalase (CAT) and peroxidase (POD) activities in <em>P. capitalensis</em>, thereby effectively inhibiting its growth. Transcriptome analysis provided further evidence that <em>B. velezensis</em> might exert its antifungal effects through destabilizing the cell membrane and attenuating the antioxidant defense capacity of <em>P. capitalensis</em>. <em>B. velezensis</em> treatment significantly slowed the disease development caused by <em>P. capitalensis</em> in guavas, with diameters measuring only 0.097 cm at 4 days and 0.423 cm at 8 days, which substantially lower than those of the CK group (<em>P</em> &lt; 0.01). These findings indicate that <em>B. velezensis</em> holds considerable potential as an effective biocontrol agent for managing guava black spot disease.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104935"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109135","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":"Thermal inactivation kinetics of Listeria monocytogenes in fat/water emulsions and fat tissue – effect of fat content","authors":"Samet Ozturk ,&nbsp;Lihan Huang ,&nbsp;Cheng-An Hwang ,&nbsp;Shiowshuh Sheen","doi":"10.1016/j.fm.2025.104921","DOIUrl":"10.1016/j.fm.2025.104921","url":null,"abstract":"<div><div>Significantly increased thermal resistance was found in <em>Listeria monocytogenes</em> inoculated to beef tallow. However, how the relative compositions of fat and water in emulsions affect bacterial survival during heating has not been evaluated. This study aimed to evaluate the effect of fat levels in solid fat/water (SF/W) emulsions on thermal resistance of <em>L. monocytogenes</em>. SF/W emulsions, containing 0, 25, 50, 60, and 75 % of tallow by weight, were prepared by mixing tallow with soybean lecithin and Tween 80 in 0.1 % peptone water using an ultrasonic processor. A 4-strain cocktail of <em>L. monocytogenes</em> was inoculated to the emulsions and subjected to isothermal heating between 55 and 65 °C. The survival curves were analyzed to estimate the kinetic parameters and evaluate thermal resistance. Linear survival was observed in emulsions with fat below 50 %. However, increased thermal resistance, evidenced by the increasing D and z values with the fat content, was observed. For example, the average D values in SF/W emulsions at 60 °C are 0.54, 1.04, and 2.53 min, respectively, with 0, 25, and 50 % fat. For SF/W emulsions with 60 and 75 % fat and in beef trim fat (BTF, 86.9 % fat), the survival curves became convexly nonlinear and could be described with the Weibull model. The exponents of the Weibull model range between 0.45 and 0.456, suggesting almost identical convexity of the survival curves. The convex survival curves indicate initial sensitivity to heat but the resistance increases with time at each temperature. The estimated time to a 5-log reduction becomes 11.9 and 26.4 min in 60 and 75 % SF/W emulsions, respectively, and 36.5 min in BTF at 60 °C. The study demonstrates the effect of fat levels on thermal resistance of <em>L. monocytogenes</em> in SF/W emulsions and BTF. The results of this study may help the food industry to properly kill <em>L. monocytogenes</em> in fat-containing meat products during thermal processing.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104921"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045781","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":"Biological control of postharvest soft rot of strawberries by Wickerhamomyces anomalus and the involved mechanisms","authors":"Lina Zhao,&nbsp;Yuchen Xiao,&nbsp;Haoran Tong,&nbsp;Sailan Jiang,&nbsp;Yali Zhou,&nbsp;Solairaj Dhanasekaran,&nbsp;Xiaoyun Zhang,&nbsp;Hongyin Zhang","doi":"10.1016/j.fm.2025.104927","DOIUrl":"10.1016/j.fm.2025.104927","url":null,"abstract":"<div><div><em>Rhizopus stolonifer-</em>induced soft rot is a common postharvest disease that causes significant financial losses in the strawberry industry. Biological control has been proven to be one of the promising strategies for managing postharvest diseases. This study assessed the ability of <em>Wickerhamomyces anomalus</em> to manage postharvest soft rot in strawberries and examined the potential physiological mechanisms involved. <em>W. anomalus</em> can effectively reduce strawberry postharvest soft rot incidence. <em>W. anomalus</em> suppressed <em>R. stolonifer</em> growth and increased the activities of resistance-associated enzymes, such as polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) in strawberries. <em>W. anomalus</em> treatment also elevated the levels of resistance-related substances, including total phenols, flavonoids, and anthocyanins, while reducing malondialdehyde (MDA) content and the rate of superoxide anion (O₂⁻) production. Additionally, it boosted the activity of reactive oxygen species-scavenging enzymes, including superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). Transcriptome analysis showed that <em>W. anomalus</em> application significantly upregulated genes involved in plant signal transduction, resistance substance synthesis, antioxidant activity, and metabolism in strawberries, thereby enhancing the fruit's resistance to pathogen infections during storage. This study provides strong evidence that <em>W. anomalus</em> is a highly effective antagonistic yeast with the potential to biologically control postharvest soft rot in strawberries.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104927"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145026479","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":"Genomic factors contributing to the resilience of Salmonella enterica on ready-to-eat muskmelon","authors":"Irene Esteban-Cuesta ,&nbsp;Laura Führer ,&nbsp;Steffen Porwollik ,&nbsp;Weiping Chu ,&nbsp;Steven R. Fiddaman ,&nbsp;Irmak Sah ,&nbsp;Michael McClelland ,&nbsp;Claudia Guldimann","doi":"10.1016/j.fm.2025.104947","DOIUrl":"10.1016/j.fm.2025.104947","url":null,"abstract":"<div><div><em>Salmonella</em> outbreaks have repeatedly been associated with muskmelons. To identify genes under selection in <em>S. enterica</em> growing in this food matrix, barcoded transposon mutant libraries in three <em>S. enterica</em> serovars <em>-</em> Typhimurium, Enteritidis, and Newport - were screened for survival and growth on muskmelon. Applying stringent thresholds, a total of 26 genes in Typhimurium, 34 in Enteritidis, and 50 in Newport were found to significantly influence fitness during muskmelon interaction, with many of these being temperature dependent. Genes whose disruption affected fitness across all three serovars were enriched for functions related to RNA degradation and ribosome biogenesis. Targeted competition assays confirmed the contribution of selected genes, revealing nutrient-dependent phenotypes for most mutants. Remarkably, the polyribonucleotide nucleotidyltransferase gene, <em>pnp,</em> and the D-3-phosphoglycerate dehydrogenase gene, <em>serA</em>, conferred a selective advantage when growing in muskmelon but not under nutrition-rich control conditions. In contrast, the nitrogen regulation response regulator GlnG provided a muskmelon-specific fitness disadvantage. This study provides novel insights into genome-wide adaptation mechanisms of multiple <em>Salmonella</em> serovars to growth on muskmelons, revealing both shared and serovar-specific determinants while illustrating the dynamic genetic responses of <em>S. enterica</em> throughout the interaction period.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104947"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145332596","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":"The AI-2/LuxS quorum sensing system enhances stress tolerance and enological performance of Lactiplantibacillus plantarum during malolactic fermentation","authors":"Yuzhu Zhao,&nbsp;Doudou Liu,&nbsp;Huawei Gu,&nbsp;Yanying Liang,&nbsp;Ling He,&nbsp;Shuwen Liu,&nbsp;Kan Shi","doi":"10.1016/j.fm.2025.104923","DOIUrl":"10.1016/j.fm.2025.104923","url":null,"abstract":"<div><div>Although <em>Lactiplantibacillus plantarum</em> shows potential for malolactic fermentation (MLF), its stress sensitivity compared to <em>Oenococcus oeni</em> limits its enological applications. This study reveals the critical role of the AI-2/LuxS quorum sensing (QS) system in the wine stress adaptation of <em>L. plantarum</em> XJ25 through targeted <em>luxS</em> gene manipulation. Deletion of <em>luxS</em> did not impact growth or acid production of <em>L. plantarum</em> XJ25 in optimal conditions (no stress) but significantly decreased AI-2 signal molecule activity. However, under simulated wine stress conditions, including low pH and high ethanol concentrations, the wild-type strain exhibited significantly higher L-malic acid degradation rate and culturable cell viability compared to the <em>luxS</em> deletion mutant, although comparable cell activity as detected by flow cytometry. Notably, a strong positive correlation was found between culturable cell counts and malate metabolism efficiency (r = 0.978, p &lt; 0.001). Integrated transcriptome analysis revealed that the AI-2/LuxS QS system modulates key metabolic pathways associated with folic acid, methionine, and purine metabolism, as well as substance transport, thereby enhancing <em>L. plantarum</em>'s stress resilience during the later stages of MLF. In MLF of Marselan wine, the wild-type strain outperformed the <em>luxS</em> deletion mutant, exhibiting higher growth activity, faster L-malic acid degradation, and improved wine quality, as evidenced by more stable wine color and elevated concentrations of varietal aroma compounds. These results highlight the critical contribution of AI-2/LuxS QS system to the stress resistance and enological performance of <em>L. plantarum</em>.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104923"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144988977","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":"Inhibitory effect of gentisic acid on biofilm formation of Listeria monocytogenes in vitro and on food-related surfaces","authors":"Ailin Wang ,&nbsp;Yunqi Gu ,&nbsp;Yuanhang Cheng ,&nbsp;Meihan Zhang ,&nbsp;Xiaodong Xia","doi":"10.1016/j.fm.2025.104920","DOIUrl":"10.1016/j.fm.2025.104920","url":null,"abstract":"<div><div>In this study, the inhibitory effects of gentisic acid on biofilm formation and virulence gene expression in <em>Listeria monocytogenes</em> were systematically evaluated. Based on growth curve analysis, sub-inhibitory concentrations (SICs) chosen for gentisic acid were 0.0625, 0.125 and 0.25 mg/mL. Gentisic acid at SICs significantly inhibited biofilm formation by <em>L. monocytogenes</em> in a dose-dependent manner, as confirmed by scanning electron microscopy (SEM). Additionally, gentisic acid significantly reduced bacterial adhesion to and invasion of Caco-2 cells, with adhesion rate decreased by 31.43 %–70.87 %, and invasion rate decreased by 18.58 %–50.72 %. Moreover, gentisic acid impaired bacterial motility and aggregation, reduced the swimming diameter by 52.41 %–92.89 % and the swarming diameter by 34.69 %–87.76 %. It also suppressed the secretion of extracellular polymeric substances. Furthermore, RT-qPCR analysis showed that all six genes related to biofilm formation and virulence were regulated following treatment with gentisic acid. Meanwhile, gentisic acid also inhibited the formation of biofilm by 25.89 %–45.93 %. Moreover, gentisic acid significantly inhibited biofilm formation by <em>L</em>. <em>monocytogenes</em> on food and its contact surfaces. Collectively, these findings suggest that gentisic acid is a promising anti-biofilm agent that offers new strategies for the prevention and control of <em>L. monocytogenes</em> biofilm formation in food systems.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104920"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145009854","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":"Functional properties of autochthonous lactic acid bacteria starter cultures for plant-based food fermentation","authors":"Charlotte Bauer Munch-Andersen,&nbsp;Tove Gulbrandsen Devold,&nbsp;Davide Porcellato,&nbsp;Hilde Marit Østlie","doi":"10.1016/j.fm.2025.104926","DOIUrl":"10.1016/j.fm.2025.104926","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) that are autochthonous to the raw material are commonly recognised as the most suitable bacteria for starter cultures for fermentation. In this study, 172 LAB isolated from cereals and pulses were genetically characterised, and 37 of these were whole genome sequenced. Twenty-four LAB were selected for technological characterization. Screening assays were set up to determine the ability of these isolates to produce exopolysaccharides and hydrolyse proteins, reduce phytic acid, and ferment various carbohydrate substrates. The ability to grow and acidify was tested in flour-like media and flour slurries. Chromatographic methods were applied to quantify carbohydrates and organic acids before and after fermentation. The 24 isolates belonging to 8 different species of LAB exhibited a diverse combination of important functional and technological properties.</div><div>Isolates with the ability to rapidly reduce pH, proliferate at a high rate, produce large amounts of organic acids and metabolise citrate were found among the 24 candidates. The isolates displayed different combinations of carbohydrate fermentation ability, proteolytic activity, phytase activity, and formation of mucoid and threading colonies. Several isolates exhibited one or more desirable traits, with one expressing all the desired properties tested here; <em>Lpb. paraplantarum</em> JP51. These results provide insights into the potential of these isolates for developing autochthonous starter cultures.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104926"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118631","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":"Distribution and characteristics of Campylobacter spp. in turkeys at slaughter","authors":"Laura Blomvall ,&nbsp;Rauni Kivistö ,&nbsp;Anniina Jaakkonen ,&nbsp;Satu Olkkola ,&nbsp;Maria Fredriksson-Ahomaa","doi":"10.1016/j.fm.2025.104938","DOIUrl":"10.1016/j.fm.2025.104938","url":null,"abstract":"<div><div><em>Campylobacter</em> is the leading cause of bacterial foodborne gastrointestinal infection in humans, and poultry is among the most important reservoirs. Turkeys have been shown to frequently carry <em>Campylobacter,</em> and the isolates recovered from turkeys show high antimicrobial resistance. We studied the prevalence of <em>Campylobacter</em> in Finnish slaughter turkeys during 2013–2023 from the monitoring data of a Finnish turkey slaughterhouse, covering 1856 turkey flocks originating from 41 farms over the monitoring period. Additionally, we used whole-genome sequencing to identify bacterial species, resistance profiles, sequence types, and core genome allelic profiles for 103 <em>Campylobacter</em> isolates from turkey faecal samples collected at the slaughterhouse between 2013 and 2021. In total, 9.5 % of the flocks and 82.9 % of the farms were <em>Campylobacter</em> positive. The prevalence varied significantly between years, months, and farms. <em>Campylobacter jejuni</em> (87.6 %) was the most common species followed by <em>Campylobacter coli</em> (4.0 %) and <em>Campylobacter lari</em> (1.1 %). We obtained 34 sequence types, with ST45 being the most common (20.2 % of the isolates). Genetically closely related isolates originated mostly from the same farm with a tight temporal connection. Five antimicrobial genotypic resistance profiles were identified. Most of the isolates carried only the <em>bla</em>OXA gene, and only one <em>Campylobacter</em> isolate carried several resistance genes. We showed that <em>Campylobacter</em> prevalence and the occurrence of antimicrobial resistance genes in the isolates is low in Finnish slaughter turkeys. Further, we demonstrated that <em>Campylobacter</em> spread between the flocks on the same farm, but the same STs did not persist.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104938"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227042","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}