International journal of food microbiology最新文献

{"title":"Mycotoxin profiles and plumpness of Tritordeum grain after artificial spike inoculation with Fusarium culmorum W.G. Smith","authors":"","doi":"10.1016/j.ijfoodmicro.2024.110963","DOIUrl":"10.1016/j.ijfoodmicro.2024.110963","url":null,"abstract":"<div><div>The responses to artificial spike inoculation with <em>Fusarium culmorum</em> were compared in 11 Tritordeum lines, two durum wheat cultivars and one naked barley cultivar. Inoculation of Tritordeum spikes led to a significant decrease in spike weight, kernel weight per spike, and kernel weight (by 18, 28, and 16 %, respectively). Durum wheat responded most strongly to inoculation, particularly with regard to spike weight and kernel weight per spike (decrease of 42 % and 53 %, respectively). Inoculation induced a significant increase in the total concentration of trichothecenes (9902 vs 558 μg/kg in non-inoculated control) and other <em>Fusarium</em> toxins (40,207 vs 3250 μg/kg in non-inoculated control) in Tritordeum grain. The content of three <em>Alternaria</em> toxins was not significantly modified by inoculation. The principal component analysis (PCA) of all fungal metabolites supported the discrimination of control and inoculated grain, and the results were used to divide the examined Tritordeum lines into two groups with different mycotoxin profiles. The first group (five lines) was more similar to naked barley, whereas the second group (six lines) showed greater similarity to durum wheat. The analyzed Tritordeum lines responded differently to inoculation, which suggests that lines with a low propensity to accumulate <em>Fusarium</em> toxins in grain can be selected from the existing gene pool. The study also demonstrated that Tritordeum grain accumulates significantly smaller amounts of mycotoxins than durum wheat grain.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":null,"pages":null},"PeriodicalIF":5.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593170","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":"Effects of carbon dioxide on germination of Clostridium botulinum spores","authors":"","doi":"10.1016/j.ijfoodmicro.2024.110958","DOIUrl":"10.1016/j.ijfoodmicro.2024.110958","url":null,"abstract":"<div><div><em>Clostridium botulinum</em> is a Gram -positive, strict anaerobic, rod -shaped, spore -forming, SOD -positive and catalase -negative bacterium. Its antioxidant defenses are not suited to chronic oxidative stress. H₂O₂ and reactive oxygen species have deleterious effects on <em>C. botulinum</em>. Spore germination is one of the key steps in its development. However, the mechanisms that trigger this germination have yet to be described. To manage <em>C. botulinum</em> growth, it is essential to understand the mechanisms that underlie the germination process. In this article, a series of complementary cascade reactions with water -dissolved CO₂ as an initiating germinant, and bicarbonate is suggested. It seems clear that ATP production is achieved through the use of various anaplerotic reactions with dissolved CO₂ as the carbon source. In addition to the production of oxaloacetate, an intermediate metabolite pyruvate would also be synthesized. Pyruvate would initiate the second phase of germination by producing hydrogen, which is a powerful reducing agent, via two enzymes (pyruvate -ferredoxin oxidoreductase and ferredoxin hydrogenase). These conditions would activate proteolytic enzymes and would reduce and would break the disulfide bridges of the proteins that make up the spore coats, thereby opening them. Thus, the phosphoenolpyruvate -pyruvate -acetyl -CoA pathway, in the presence of CO₂, would play a major role in the germination of spores of <em>C. botulinum.</em></div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":null,"pages":null},"PeriodicalIF":5.0,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579089","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":"Source attribution of Listeria monocytogenes in the Netherlands","authors":"","doi":"10.1016/j.ijfoodmicro.2024.110953","DOIUrl":"10.1016/j.ijfoodmicro.2024.110953","url":null,"abstract":"<div><div>The aim of this study was to determine the relative contributions of various potential food sources of human listeriosis and to identify source-specific risk factors, at exposure level, for human <em>Listeria monocytogenes</em> (<em>Lm</em>) infection. To achieve this, available <em>Lm</em> isolates from human cases (<em>n</em> = 756) and food/animal sources (<em>n</em> = 950) from national surveillance systems in the Netherlands (2010−2020) were whole genome sequenced. Additionally, questionnaire-based exposure data for human cases was collected. Source attribution analysis was performed using a Random Forest model based on core-genome multilocus sequence typing (cgMLST). Risk factors for human <em>Lm</em> infection of cattle, chicken and seafood origin were determined using beta regression analysis on the cgMLST-based attribution estimates. Results indicated that the 756 human <em>Lm</em> isolates were mainly attributed to cattle (62.3 %), chicken (19.4 %), and seafood (16.9 %). Specifically, fresh meat (86.2 %), including fresh bovine meat (43.7 %) and fresh chicken meat (39.3 %), accounted for most cases. These attributions stemmed from <em>Lm</em> contamination of either the food products or their production environments. Consumption of steak tartare and smoked salmon was associated with an increased risk of human <em>Lm</em> infections attributed to cattle and seafood, respectively, while no specific risk factors for chicken-borne listeriosis were identified. This study indicated that <em>Lm</em> isolates of cattle origin, particularly those from fresh bovine meat and associated production environments, are estimated to be the primary cause of human listeriosis in the Netherlands. This aligns with several other European source attribution studies on <em>Lm</em>. Moreover, the identified risk factors for human <em>Lm</em> infection from cattle (i.e. steak tartare) and seafood (i.e. smoked salmon) clearly indicated their attributable sources. This joint analysis of core genome and epidemiological data provided novel insights into the origins and transmission pathways of human listeriosis.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":null,"pages":null},"PeriodicalIF":5.0,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579091","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":"Adaptive strategies of Listeria monocytogenes: An in-depth analysis of the virulent strain involved in an outbreak in Italy through quantitative proteomics","authors":"","doi":"10.1016/j.ijfoodmicro.2024.110951","DOIUrl":"10.1016/j.ijfoodmicro.2024.110951","url":null,"abstract":"<div><div>Despite the general classification of L. <em>monocytogenes</em> strains as equally virulent by global safety authorities, molecular epidemiology reveals diverse subtypes in food, processing environments, and clinical cases. This study focuses on a highly virulent strain associated with a listeriosis outbreak in Italy in 2022, providing insights through comprehensive <em>foodomics</em> approaches, with a specific emphasis on quantitative proteomics. In particular, the ST155 strain of L. <em>monocytogenes</em> strain was subjected <em>in vitro</em> to growth stress conditions (NaCl 2.4 %, pH 6.2, T 12 °C), mimicking the conditions present in the frankfurter, its original source. Then, the protein expression patterns were compared with those obtained in optimal growth conditions.</div><div>Through quantitative proteomic analysis and bioinformatic assessment, different proteins associated with virulence during the exponential growth phase were identified. This study unveils unique proteins specific to each environment, providing insights into how L. <em>monocytogenes</em> adapts to conditions that are similar to those encountered in frankfurters. This investigation contributes valuable insights into the adaptive strategies of L. <em>monocytogenes</em> under stressful conditions, with implications for enhancing food safety practices.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":null,"pages":null},"PeriodicalIF":5.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142561112","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":"Biocontrol activity of Kluyveromyces marxianus YG-4 against Penicillium expansum LPH9 on apples","authors":"","doi":"10.1016/j.ijfoodmicro.2024.110943","DOIUrl":"10.1016/j.ijfoodmicro.2024.110943","url":null,"abstract":"<div><div><em>Penicillium expansum</em> (<em>P. expansum</em>), a widespread fungal pathogen, causes serious economic loss and public health concerns. The aim of this research is to investigate the antifungal effect of <em>Kluyveromyces marxianus</em> YG-4 (<em>K. marxianus</em> YG-4) against <em>P. expansum</em> and possible mechanism. The results showed that competition for nutrients and space, as well as the release of volatile organic compounds (VOCs), are the antifungal mechanisms. Citronellol may be the antifungal component of <em>K. marxianus</em> YG-4 VOCs based on GC–MS analysis. Further experiments had shown that citronellol inhibited the growth of <em>P. expansum</em> LPH9 by damaging the cell structure, disrupting the redox system, reducing antioxidant enzyme activity, and causing oxidative damage. <em>K. marxianus</em> YG-4, <em>K. marxianus</em> YG-4 VOCs and citronellol can effectively inhibit the spore germination of <em>P. expansum</em> on apples. The above results indicated that <em>K. marxianus</em> YG-4 had strong biocontrol activity and can be used as an excellent candidate strain for fruit preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":null,"pages":null},"PeriodicalIF":5.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499915","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 8th international symposium on sourdough - \"Sourdough for health\".","authors":"Emanuele Zannini, Marco Gobbetti","doi":"10.1016/j.ijfoodmicro.2024.110952","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.110952","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":null,"pages":null},"PeriodicalIF":5.0,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499914","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":"UV-C light-activated gallic acid and non-thermal technologies for inactivating Salmonella Typhimurium inoculated in aqueous solution and whole cow milk","authors":"","doi":"10.1016/j.ijfoodmicro.2024.110944","DOIUrl":"10.1016/j.ijfoodmicro.2024.110944","url":null,"abstract":"<div><div>This study aimed to evaluate the effect of UV-C light-activated gallic acid (GA) alone and combined with ultrasound (US) or ultraviolet-C light (UV-C, 254 nm) on the inactivation of <em>Salmonella Typhimurium</em> in aqueous solution for being later applied to whole cow milk. First-order, Weibull, and Beta models were used to describe the inactivation kinetics of <em>S. Typhimurium</em> by GA alone and combined with non-thermal technologies. Results indicated that GA concentration, the UV-C light activation process, and the combination of US and UV-C light significantly affected (<em>p</em> &lt; 0.05) the inactivation of <em>S. Typhimurium</em> in aqueous solution, which was properly described by the first order (R² &gt; 0.84), Weibull (R² &gt; 0.96), and Beta (R² &gt; 0.83) models. The activation process of GA increased its antimicrobial activity in the range of 40.87–101.44 %. Moreover, with the highest concentration of GA and the application of US or UV-C light, &gt;5 log reductions were achieved. Nevertheless, although these combinations were applied to whole cow milk, a low reduction (2.0-log cycles) was obtained, regardless of the GA activation and non-thermal technologies. Therefore, the effect of GA, whether UV-C light activated or not, on <em>S. Typhimurium</em> depends on the food matrix. This highlights that in whole cow milk, this treatment was insufficient to ensure safety, even when combined with non-thermal technologies.</div></div><div><h3>Industrial relevance</h3><div>UV-C light and US are non-thermal technologies used as alternatives to thermal treatments. These technologies can be used on their own or in combination; however, in many cases, the necessary microbial reduction is not attained, thus the use of complementary techniques or processes is required. GA is a phenolic compound with low antimicrobial activity; however, UV-C light may activate its antimicrobial activity. In this sense, this study shows the potential application of GA and non-thermal technologies for inactivating <em>S. Typhimurium</em> in an aqueous solution and the first approach of this methodology in whole cow milk as a liquid food product.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":null,"pages":null},"PeriodicalIF":5.0,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499918","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":"Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain","authors":"","doi":"10.1016/j.ijfoodmicro.2024.110940","DOIUrl":"10.1016/j.ijfoodmicro.2024.110940","url":null,"abstract":"<div><div>Whole-Genome Sequencing has the potential to be an effective method for surveillance of foodborne diseases. This study aims to determine the genetic relatedness and prevalence of virulence-associated genes and antimicrobial resistance determinants in 135 <em>Campylobacter jejuni</em>, seven <em>Campylobacter coli</em> and three <em>Campylobacter lari</em> isolates from the poultry supply chain and a hospital in Spain. The isolates showed a wide genetic diversity between and within species with Clonal Complex 21 the most frequent lineage found. Among species, <em>C. jejuni</em> showed the highest prevalence of virulence genes (287/333) in which a high occurring variability was observed in the capsule biosynthesis and transport, O-linked flagellar glycosylation and lipooligosaccharide biosynthesis loci, with a great impact of phase-variation that led to 72 different virulence gene patterns among all isolates. High prevalence (&gt; 90 %) of <em>bla</em>_<em>OXA</em>-type β-lactamase genes and mutations in DNA gyrase gene associated with fluoroquinolones resistance were observed, and at a frequency similar to the <em>tet(O)</em> gene in <em>C. jejuni</em> (93 %) and <em>C. coli</em> (86 %), both of which also harboured resistance determinants to aminoglycosides with a higher occurrence rate in <em>C. coli</em> (43 %), that was the only species in which mutations in the 23S ribosomal subunit conferring resistance to erythromycin were identified (43 %). The present study constitutes the largest genomic survey of <em>Campylobacter</em> isolates in Spain providing insight into the prevalence and diversity of the pathogen along the poultry supply chain in the country.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":null,"pages":null},"PeriodicalIF":5.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499930","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":"Preparation and characterization of a novel green cinnamon essential oil nanoemulsion for the enhancement of safety and shelf-life of strawberries","authors":"","doi":"10.1016/j.ijfoodmicro.2024.110935","DOIUrl":"10.1016/j.ijfoodmicro.2024.110935","url":null,"abstract":"<div><div>This study aimed to optimize a novel green CEO nanoemulsions (CEO NEs) and explore its physicochemical properties and the effect on the shelf-life of strawberries during storage at environmental temperature (20–25 °C). We used CEO as oil phase and tea saponin (TS) as a natural surfactant to formulate the novel green CEO NEs, and its potential as an antimicrobial agent was also investigated. The results showed that CEO NEs had a droplet size about 170 nm with uniform distribution and regularly spherical. These CEO NEs exhibited excellent storage stability, thermal stability, pH stability and centrifugal stability. The antimicrobial test indicated that the minimal inhibitory concentration and the minimal bactericidal (fungicidal) concentration of CEO NEs against <em>Escherichia coli</em>, <em>Botrytis cinerea</em> and <em>Aspergillus flavus</em> were 17.81 μg/mL and 35.62 μg/mL, 35.62 μg/mL and 71.25 μg/mL, 2.23 μg/mL and 4.45 μg/mL, respectively, which were significantly lower than those of pure CEO (333.75 μg/mL and 667.5 μg/mL, 667.5 μg/mL and 1335 μg/mL, 41.72 μg/mL and 83.44 μg/mL). More interestingly, after soaking strawberries in CEO NEs for 2 min, the shelf-life of strawberries can be extended to 7 days at environmental temperature, and a lower rate of weight loss and mildew were showed in the group of CEO NEs than other control groups, especially the strawberries in ultrapure water group went bad first, obviously shranked, and contaminated by molds after 3 days. The above results indicate that CEO NEs prepared in this study has great potential as a new green antimicrobial agent in fruit preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":null,"pages":null},"PeriodicalIF":5.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499917","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":"Symbiotic sheep milk cheese containing Moringa oleifera extract and Bifidobacterium pseudolongum INIA P2","authors":"","doi":"10.1016/j.ijfoodmicro.2024.110942","DOIUrl":"10.1016/j.ijfoodmicro.2024.110942","url":null,"abstract":"<div><div>Healthy non-bovine functional dairy products are reaching high interest among consumers. In the present study, an aqueous polyphenol-rich <em>Moringa oleifera</em> extract (MoE) and a <em>Bifidobacterium</em> strain of human origin (<em>B. pseudolongum</em> INIA P2) were added, alone or in combination, for the manufacture of three experimental and one control sheep milk cheeses. In general, addition of 2.05 g of lyophilized MoE per 100 g of curd did not affect cheese dry matter or lactococci starter counts during ripening. <em>B. pseudolongum</em> INIA P2 showed good viability in cheese during ripening, and after simulated major gastrointestinal conditions, reaching levels above 7 log CFU / g of cheese. Cheeses with MoE showed lower pH, higher proteolysis and aminopeptidase activity than control cheese. MoE impoved functional properties, significantly (<em>P</em> &lt; 0.01) increasing total phenolic content (TPC) and, especially, antioxidant capacity, with respect to control cheese. MoE modified cheese colour and volatile profile. Cheeses with MoE were darker in colour with higher red and yellow components than control cheese. Several volatile compounds were only detected in cheeses with MoE, indicating their plant origin. On top of that, increased levels of compounds originating from amino acid catabolism were present in these cheeses, as a result of their higher proteolytic and peptidolytic indexes. The symbiotic cheese with MoE and <em>B. pseudolongum</em> INIA P2 could confer beneficial effects on consumers' health by increasing polyphenol bioavailability and contributing to the host antioxidant capacity.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":null,"pages":null},"PeriodicalIF":5.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142464658","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}