International journal of food microbiology最新文献

{"title":"Antimicrobial activity of octyl gallate nanoemulsion combined with photodynamic technology and its effect on food preservation.","authors":"Ming Yang, Huijing Chao, Zihan Hou, Lingling Wang, Weizhuo Xu, Xu Zhao","doi":"10.1016/j.ijfoodmicro.2024.111023","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.111023","url":null,"abstract":"<p><p>Photodynamic inactivation, as a safe and effective antimicrobial technology that does not damage the organoleptic properties of the food itself, decreases the use of preservatives and is gradually gaining attention in the food industry. This study selected octyl gallate (OG) as an antimicrobial photosensitizer with eucalyptus oil as the oil phase and prepared it as an octyl gallate nanoemulsion (OG-NE) to ensure the delivery of the photosensitizer. Escherichia coli and Staphylococcus aureus inactivation with the OG-NE combined with photodynamic technology, as well as the effect on the quality of food products, was investigated. The results showed the successful preparation and homogeneous distribution of the OG-NE with an encapsulation rate of 85.18 %. The OG-NE's ability to produce single oxygen (¹O₂) was significantly higher, as shown by ¹O₂ production. The OG-NE combined photodynamic technique confirmed the effectiveness of microbial removal, demonstrating a significant increase in reactive oxygen species (ROS) and the permeability of the cell membrane. The effect of the OG-NE combined photodynamic technology on perch (microbiology, pH, whiteness, water holding capacity, TVB-N and TBA) and litchi (weight loss, titratable acid and sugar content) preservation was assessed. Food preservation experiments revealed that the OG-NE combined photodynamic technology exhibited a positive effect on food quality. The results indicated that the combination of the OG-NE and photodynamic technology provided a new alternative strategy for the food industry in antimicrobial and preservation.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"111023"},"PeriodicalIF":5.0,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853851","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":"Attachment and removal of porcine rotavirus (PRV) and Tulane virus (TV) on fresh and artificial phylloplanes of Romaine lettuce and Carmel spinach as affected by ultrasonication in combination with oxidant- or surfactant-based sanitizer(s).","authors":"Sindy Palma-Salgado, Kang-Mo Ku, John A Juvik, Elbashir Araud, Thanh H Nguyen, Hao Feng","doi":"10.1016/j.ijfoodmicro.2024.111020","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.111020","url":null,"abstract":"<p><p>This work examined the attachment of porcine rotavirus (PRV) and Tulane virus (TV), a surrogate for human norovirus, to fresh and artificial phylloplanes of Romaine lettuce and Carmel spinach. The effect of produce type, sanitizer, and ultrasound treatment on removal of PRV and TV from produce and artificial surfaces was also investigated. Sanitization was performed with two oxidant-based sanitizers (chlorine and peroxyacetic acid) and one surfactant-based sanitizer (0.5 % malic acid +0.05 % thiamine lauryl sulfate) in combination with ultrasound. PRV and TV were spot inoculated to fresh and artificial produce surfaces and treated for 1 min with a sanitizing solution with and without ultrasound. No significant differences were observed in the attachment of PRV and TV to fresh and artificial leaf surfaces. The removal of PRV from produce leaves treated by different sanitizers was significantly higher than that of TV. No difference in viral removal between the fresh and artificial produce surfaces was found. The addition of ultrasound significantly increased viral removal from both type of produce surfaces. The removal of virus attached to fresh and artificial phylloplanes was virus-type, sanitizer-type, and produce cultivar dependent. Artificial phylloplanes may provide a novel platform for screening of sanitizers in food safety applications.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"111020"},"PeriodicalIF":5.0,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846042","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":"Molecular epidemiology and antimicrobial resistance of Vibrio parahaemolyticus isolates from the Pearl River Delta region, China.","authors":"Qianru Wang, Qingmei Li, Fangzhu Ouyang, Bixia Ke, Shiqin Jiang, Jiajun Liu, Jin Yan, Baisheng Li, Wei Tan, Dongmei He","doi":"10.1016/j.ijfoodmicro.2024.111025","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.111025","url":null,"abstract":"<p><p>The Pearl River Delta (PRD) region in southern China is a densely populated area and a hotspot for Vibrio parahaemolyticus infections. However, systematic research on this pathogen, particularly comparing clinical and environmental strains, remains limited. This study analyzed the molecular epidemiology and antimicrobial resistance of 200 V. parahaemolyticus isolates from 12 cities in the PRD region from 2022 to 2023. The results indicated that the most prevalent serotypes were O3:K6 (39.5 %) and O10:K4 (27.5 %), predominantly found in clinical isolates. Most clinical isolates exhibited the characteristics of toxRS/new⁺, tdh⁺, and trh^-, along with the sequence type 3 (ST3), while environmental isolates did not possess these genetic markers. Antimicrobial susceptibility testing showed that although clinically recommended antibiotics remain effective, some isolates have exhibited resistance, with environmental isolates displaying higher rates of antimicrobial resistance than clinical isolates. Moreover, a total of 26 antibiotic resistance genes (ARGs) associated with 10 antibiotic categories were identified, showing variations in distribution patterns among isolates from different sources. Phylogenetic analysis indicated that clinical isolates formed a distinct lineage, contrasting with the greater diversity observed in environmental isolates. Whole-genome analysis further revealed significant differences in pathogenicity-related genes between the two groups, with genes associated with biofilm formation and antimicrobial resistance being more commonly found in environmental isolates. These findings underscore the genetic variability and distinct patterns of antimicrobial resistance between clinical and environmental V. parahaemolyticus strains, highlighting the need for ongoing surveillance and targeted interventions to effectively address foodborne illnesses.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"111025"},"PeriodicalIF":5.0,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853945","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":"Prevalence of Listeria monocytogenes and Listeria species and associated risk factors for contamination of milk and cottage cheese along the value chains in Ethiopia.","authors":"Anwar Hassen, Abdi Keba, Mekya Seid Ebrai, Hassen Mamo, Tekalign Kejela Geleta, Tesfaye Sisay Tessema, Jessie Vipham, Jasna Kovac, Ashagrie Zewdu","doi":"10.1016/j.ijfoodmicro.2024.111021","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.111021","url":null,"abstract":"<p><p>This study aimed to comprehensively examine the prevalence of L. monocytogenes and Listeria spp. in dairy products including raw milk, pasteurized milk, and cottage cheese, and identify potential risk factors for contamination throughout the dairy value chain in major milk sheds in Ethiopia. We collected 912 samples, comprising 736 milk samples (368 raw and 368 pasteurized) and 176 cottage cheese samples, from the Oromia, SNNP, and Amhara regions. The isolation of L. monocytogenes and Listeria spp. followed the EN ISO 11290-1: 2017 standards, with confirmation via PCR targeting the lmo2234 and iap genes. The overall prevalence rates were 12.2 % for Listeria spp. and 4.7 % for L. monocytogenes. Notably, the prevalence of Listeria spp. (P = 0.024) and L. monocytogenes (P < 0.001) varied significantly across regions. Raw milk showed the highest prevalence of Listeria spp. at 15.2 %, followed by pasteurized milk at 12.2 %, and cottage cheese at 5.7 %, with these differences being statistically significant (P = 0.006). The prevalence of Listeria spp. differed significantly (P = 0.001) among the value chain stages (producers, collectors, processors, and retailers) and was 12.5 %, 17.9 %, 17.4 %, and 7.1 %, respectively. Furthermore, the prevalence rates in cottage cheese from producers and retailers were significantly different at 6.8 % and 4.5 % (P = 0.001). The prevalence of L. monocytogenes among milk producers, collectors, and processors was also significantly different, at 4.4 %, 5.4 %, and 12.0 % respectively (P < 0.001). Filtration of milk and cooling for preservation of milk were significantly associated with Listeria spp. or L. monocytogenes contamination at milk collectors' level (P < 0.05). These findings underscore the need for targeted interventions focused on the risk factors identified here to mitigate Listeria contamination in the dairy sector.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"111021"},"PeriodicalIF":5.0,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846249","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":"Corrigendum to \"Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel and fresh fruit peel\" [Int. J. Food Microbiol. Volume 427 (2025) 110961].","authors":"Naeun Koh, Do-Kyun Kim","doi":"10.1016/j.ijfoodmicro.2024.111013","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.111013","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":" ","pages":"111013"},"PeriodicalIF":5.0,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823921","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 forgotten wine: Understanding palm wine fermentation and composition.","authors":"I Nyoman Sumerta, Xinwei Ruan, Kate Howell","doi":"10.1016/j.ijfoodmicro.2024.111022","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.111022","url":null,"abstract":"<p><p>Palm wine is an alcoholic beverage that has existed for centuries and has important economic and socio-culture values in many tropical and sub-tropical countries. Lesser known than other types of wines, palm wine is made by spontaneous fermentation of palm sap by naturally occurring microbial communities. The palm sap ecosystem has unique microbial composition and diversity, which determines the composition of the eventual wine and is likely affected by geographical distinctiveness. While these features are well understood in grape and rice wine, these features have not been understood in palm wine. Here, we gather information of microbial communities and metabolite profiles from published studies, covering a wide range of methodologies and regions to better understand the causal links between the principal microbial species and major metabolites of palm wine. We assessed palm wine quality across production regions and local practices to provide general characteristics of palm wine and identify specific regional information. These will provide better understandings to the function of microbial communities and metabolite diversity, the contribution of regional variations and to ensure product quality in this unique, yet overlooked, fermented beverage.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"111022"},"PeriodicalIF":5.0,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846260","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 survival patterns of Staphylococcus aureus in sous vide seabream treated with quince leaf extract.","authors":"Hande Dogruyol","doi":"10.1016/j.ijfoodmicro.2024.111024","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.111024","url":null,"abstract":"<p><p>Staphylococcus aureus is a major cause of gastroenteritis, commonly associated with the consumption of food contaminated at any stage of the food supply chain. Sous vide seafood has the potential to be a vehicle for the spread of S. aureus and enterotoxins due to low temperature cooking. This study aimed to investigate the antimicrobial activity of quince leaf extracts and the impact on the survival of S. aureus during sous vide process at frequently utilized temperatures. The results of the disk diffusion assay demonstrated the antibacterial efficiencies of extracts obtained using ethanol and methanol, with inhibition zone diameters of 9.8 and 11.2 mm, respectively. In contrast, aqueous extract had no effect on the bacteria. Since methanolic extract was the most effective one, phenolic profile was analyzed. Quercetin-3-O-rutinoside was the major compound (43.0 %) followed by 3-O-caffeoylquinic acid (21.8 %). Quince leaf methanolic extract (QM) was added to seabream to examine the thermal inactivation kinetics of S. aureus. The D values of QM-treated group ranged from 9.80 and 0.39 min, while those of the untreated samples varied between 11.36 and 0.51 min at 56-62 °C. The addition of QM to sous vide seabream significantly reduced the time needed to inactivate S. aureus. The z values of S. aureus in QM and untreated groups were 4.19 and 4.32 °C, respectively. Beneficial results could be achieved by adding quince extracts thereby; reducing S. aureus in sous vide fish and enhancing food safety. Developing efficient thermal processing techniques and combining additional hurdles are promising strategies for accomplishing pathogen inhibition.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"111024"},"PeriodicalIF":5.0,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846347","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":"Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage.","authors":"Shiyuan Ma, Yong Li, Yi Dong, Yiyang Zhou, Feiyong Tu, Liqiang Zhang, Chongde Wu","doi":"10.1016/j.ijfoodmicro.2024.111017","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.111017","url":null,"abstract":"<p><p>Daqu is a wheat-based fermentation starter essential for Chinese Baijiu production. The storage of daqu critically influences its quality. However, the assembly mechanisms of microbial communities in daqu during the storage phase and their impact on volatile flavor compounds remain unclear. This study investigated the microbial community assembly process and volatile compound profiles of daqu from three major regions of strong-flavor Baijiu production, Luzhou (LZ), Chengdu (CD), and Deyang (DY), during the storage phase. Fifteen biomarkers were identified across the regions using the random forest algorithm. Co-occurrence network analysis indicated that the LZ network was the most stable, while the CD network had the lowest complexity and stability, revealing 14 keystone species. Additionally, 42 differential volatile flavor compounds were identified. The analysis of microbial assembly mechanisms revealed that both stochastic and deterministic processes influenced the assembly of microbial communities in daqu during storage, as indicated by the modified stochasticity ratio (MST) and the neutral community model. Stochastic processes predominantly shaped the community of samples DY, while deterministic processes were more influential in the communities of samples LZ and CD. Notably, the important taxa (dominant microorganisms, keystone species, and biomarkers) were mainly influenced by deterministic processes, including temperature, dewpoint temperature, and surface air pressure, showing significant correlations with volatile flavor compounds. In conclusion, these findings highlight the effects of regional differences and storage processes on microbial community assembly and volatile flavor compounds in daqu, offering insights to regulate the daqu storage process and thereby optimize production.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"111017"},"PeriodicalIF":5.0,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853888","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":"Scholarly discussion on the classification and electron microscopy analysis of lytic phage EC BD.","authors":"Mikael Skurnik","doi":"10.1016/j.ijfoodmicro.2024.111012","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.111012","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"111012"},"PeriodicalIF":5.0,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142828489","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":"Determination of hepatitis E virus inactivation during manufacturing of spreadable pork liver sausage and salami-like raw pork sausage.","authors":"Katja Schilling-Loeffler, Dirk Meyer, Alexander Wolff, Jorge Santamaría-Palacios, Felix Reich, Reimar Johne","doi":"10.1016/j.ijfoodmicro.2024.111018","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.111018","url":null,"abstract":"<p><p>The zoonotic hepatitis E virus (HEV) can cause acute and chronic hepatitis in humans. Meat from domestic pigs, which represent a major animal reservoir of HEV, plays a key role in HEV transmission. Although pork meat products can contain HEV-RNA, it is unknown whether infectious HEV is still present after their manufacturing process. Here, we used a newly developed method for virus extraction from sausages and a quantitative method for detecting HEV infectivity in artificially contaminated sausages to investigate the HEV inactivation during production of spreadable pork liver sausage and salami-like raw pork sausage. The cell culture-adapted HEV genotype 3c strain 47832c was used to contaminate meat preparations intended for production of sausages, which were manufactured based on recipes commonly used in Germany. According to these recipes, spreadable liver sausages of a certain diameter are to be held in a water bath at 70 °C for 30 min. Therefore, the HEV inoculated liver sausage preparations were filled into conical tubes and heated in a 70 °C water bath. After 21 min, the sausages reached a core temperature of 70 °C and samples were taken after further incubation for up to 18 min. For the raw sausages, the HEV inoculated meat preparation was filled into natural casings and sausages were cured at 18 °C and 80 % relative humidity. Samples were taken for up to 21 days. HEV was extracted from all samples, which were quantitatively analyzed for infectious virus and viral RNA using cell culture and RT-qPCR, respectively. During liver sausage production, infectious HEV decreased by four log₁₀ immediately after reaching the core temperature of 70 °C and was completely inactivated (>4.3 log₁₀ decrease) 2 min later (23 min heat treatment). In contrast, the HEV-RNA amount decreased only marginally (<0.6 log₁₀) throughout the whole incubation time. During raw sausage manufacturing, infectious HEV decreased only slightly (<1.3 log₁₀) over three weeks of curing, while the HEV-RNA amount remained unchanged. It can be concluded that the intended heating regime during production of spreadable liver sausages leads to an inactivation of HEV, indicating a low risk of HEV infection for consumers if these sausages are manufactured properly. In contrast, HEV was only slightly inactivated during production of salami-like raw pork sausage. Therefore, raw sausage can contain infectious HEV if starting material with a high HEV amount was used for production. Viral RNA testing cannot be used to predict infectivity of HEV in meat products.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"111018"},"PeriodicalIF":5.0,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142864232","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}