International journal of food microbiology最新文献

{"title":"Host associations of Campylobacter jejuni and Campylobacter coli isolates carrying the L-fucose or d-glucose utilization cluster","authors":"Pjotr S. Middendorf ,&nbsp;Aldert L. Zomer ,&nbsp;Indra L. Bergval ,&nbsp;Wilma F. Jacobs-Reitsma ,&nbsp;Heidy M.W. den Besten ,&nbsp;Tjakko Abee","doi":"10.1016/j.ijfoodmicro.2024.110855","DOIUrl":"10.1016/j.ijfoodmicro.2024.110855","url":null,"abstract":"<div><p><em>Campylobacter</em> was considered asaccharolytic, but is now known to carry saccharide metabolization pathways for L-fucose and <span>d</span>-glucose. We hypothesized that these clusters are beneficial for <em>Campylobacter</em> niche adaptation and may help establish human infection.</p><p>We investigated the distribution of <span>d</span>-glucose and L-fucose clusters among ∼9600 <em>C</em>. <em>jejuni</em> and <em>C</em>. <em>coli</em> genomes of different isolation sources in the Netherlands, the United Kingdom, the United States of America and Finland. The L-fucose utilization cluster was integrated at the same location in all <em>C</em>. <em>jejuni</em> and <em>C</em>. <em>coli</em> genomes, and was flanked by the genes <em>rpoB</em>, <em>rpoC</em>, <em>rspL</em>, <em>repsG</em> and <em>fusA,</em> which are associated with functions in transcription as well as translation and in acquired drug resistance. In contrast, the flanking regions of the <span>d</span>-glucose utilization cluster were variable among the isolates, and integration sites were located within one of the three different 16S<img>23S ribosomal RNA areas of the <em>C</em>. <em>jejuni</em> and <em>C</em>. <em>coli</em> genomes. In addition, we investigated whether acquisition of the L-fucose utilization cluster could be due to horizontal gene transfer between the two species and found three isolates for which this was the case: one <em>C</em>. <em>jejuni</em> isolate carrying a <em>C</em>. <em>coli</em> L-fucose cluster, and two <em>C</em>. <em>coli</em> isolates which carried a <em>C</em>. <em>jejuni</em> L-fucose cluster. Furthermore, L-fucose utilization cluster alignments revealed multiple frameshift mutations, most of which were commonly found in the non-essential genes for L-fucose metabolism, namely, <em>Cj0484</em> and <em>Cj0489</em>. These findings support our hypothesis that the L-fucose cluster was integrated multiple times across the <em>C</em>. <em>coli</em>/<em>C</em>. <em>jejuni</em> phylogeny.</p><p>Notably, association analysis using the <em>C</em>. <em>jejuni</em> isolates from the Netherlands showed a significant correlation between human <em>C</em>. <em>jejuni</em> isolates and <em>C</em>. <em>jejuni</em> isolates carrying the L-fucose utilization cluster. This correlation was even stronger when the Dutch isolates were combined with the isolates from the UK, the USA and Finland. No such correlations were observed for <em>C</em>. <em>coli</em> or for the <span>d</span>-glucose cluster for both species. This research provides insight into the spread and host associations of the L-fucose and <span>d</span>-glucose utilization clusters in <em>C</em>. <em>jejuni</em> and <em>C</em>. <em>coli</em>, and the potential benefits in human infection and/or proliferation in humans, conceivably after transmission from any reservoir.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110855"},"PeriodicalIF":5.0,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S016816052400299X/pdfft?md5=e812ac95a26964540f41f4579ba02feb&pid=1-s2.0-S016816052400299X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077271","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":"Effect of Rheum ribes L. pulp enriched with eugenol or thymol on survival of foodborne pathogens and quality parameters of chicken breast fillets","authors":"Pınar Karatepe ,&nbsp;Müzeyyen Akgöl ,&nbsp;Ali Tekin ,&nbsp;Mehmet Çalıcıoğlu ,&nbsp;Gökhan Kürşad İncili ,&nbsp;Ali Adnan Hayaloğlu","doi":"10.1016/j.ijfoodmicro.2024.110854","DOIUrl":"10.1016/j.ijfoodmicro.2024.110854","url":null,"abstract":"<div><p>The aim of this study was to characterize the pulp of <em>Rheum ribes</em> L. and to determine the effect of the pulp enriched with eugenol (1 %) or thymol (1 %) on the microbiological and physico-chemical quality of chicken breast fillets. Chicken breast fillets, inoculated with <em>Listeria monocytogenes</em>, <em>Salmonella enterica</em> subsp. <em>enterica</em> serovar Typhimurium, and <em>Escherichia coli</em> O157:H7 (~6.0 log₁₀), were marinated for 24 h in a mixture prepared from a combination of <em>Rheum ribes</em> L. pulp with eugenol or thymol. The quality parameters were analyzed for 15 days at +4 °C. The <em>Rheum ribes</em> L. pulp was found to have high antioxidant activity, high total phenolic content and contained 22 different phenolic substances, among which rutin ranked first. The pulp contained high levels of p-xylene and o-xylene as volatile substances and citric acid as an organic acid. The combination of Pulp + Eugenol + Thymol (PET) reduced the number of pathogens in chicken breast fillets by 2.03 to 3.50 log₁₀ on day 0 and by 2.25 to 4.21 log₁₀ on day 15, compared to the control group (<em>P</em> &lt; 0.05). The marinating treatment significantly lowered the pH values of fillet samples on the first day of the study, compared to the control group (<em>P</em> &lt; 0.05). During storage, TVB-N levels showed slower increase in the treatment groups compared to the control group (<em>P</em> &lt; 0.05). In addition, the marinating process led to significant changes in physicochemical parameters such as water holding capacity, color, texture, cooking loss, and drip loss compared to the control group (<em>P</em> &lt; 0.05). In conclusion, the results of this study showed that the pulp of <em>Rheum ribes</em> L., which has a high antioxidant capacity and contains various bioactive compounds. Furthermore, <em>S.</em> Typhimurium, <em>E. coli</em> O157:H7 and <em>L. monocytogenes</em> were inhibited considerably by marinating <em>Rheum ribes</em> L. pulp with a combination of eugenol and thymol.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"424 ","pages":"Article 110854"},"PeriodicalIF":5.0,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141901714","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":"Disinfection in a salmon processing plant: Impact on bacterial communities and efficacy towards foodborne bacteria and biofilms","authors":"Thorben Reiche ,&nbsp;Gunhild Hageskal ,&nbsp;Sunniva Hoel ,&nbsp;Anne Tøndervik ,&nbsp;Guro Kruge Nærdal ,&nbsp;Tonje Marita Bjerkan Heggeset ,&nbsp;Tone Haugen ,&nbsp;Hanne Hein Trøen ,&nbsp;Anita Nordeng Jakobsen","doi":"10.1016/j.ijfoodmicro.2024.110853","DOIUrl":"10.1016/j.ijfoodmicro.2024.110853","url":null,"abstract":"<div><p>Salmon aquaculture is the fastest growing food production system in the world. Deficiencies in the quality or safety of salmon can have global repercussions. Controlling food safety aspects during production is therefore essential. Here, we investigate the state of hygiene in a salmon processing plant using next generation sequencing and classical culture-dependent methods to characterize the surface microbiota before and after cleaning and disinfection (C&amp;D) at ten surface sampling points. Total aerobic counts revealed an average reduction in the bacterial loads of 1.1 log CFU/cm² by C&amp;D. The highest relative abundance in the core microbiota before C&amp;D was assigned to <em>Acinetobacter</em>, <em>Mycoplasmataceae</em>, <em>Pseudomonas</em> and <em>Enterobacteriaceae</em> in descending order. After C&amp;D, we observed a significant increase in the relative abundance of <em>Pseudomonas</em> (<em>p</em> &lt; 0.05). However, variations were found between conveyors, processing machines and drains. To assess the efficacy of commercial disinfectants, we performed susceptibility assays using advanced robotic high-throughput technologies and included foodborne bacteria which may affect food safety and spoilage. These included 128 <em>Pseudomonas</em> isolates, 46 <em>Aeromonas</em> isolates and 59 Enterobacterales isolates sampled from the salmon processing plant. Generally, minimum inhibitory concentrations (MICs) of the disinfectants were below the user concentration recommended by the producer for most isolates. BacTiter-Glo biofilm assays revealed that 30 min exposure to six out of eight commercial disinfectants resulted in an average reduction of relative luminescence &gt;95 % in 59 single-species biofilms selected for screening. However, disinfection alone may not always be sufficient to eradicate biofilms completely. C&amp;D routines must therefore be continuously assessed to maintain food safety and quality. The results from this study can contribute to understand and improve the state of hygiene in salmon processing environments.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"424 ","pages":"Article 110853"},"PeriodicalIF":5.0,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168160524002976/pdfft?md5=4458fe288372a3b0be2d1b87b879df94&pid=1-s2.0-S0168160524002976-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141906615","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":"Inactivation of murine norovirus and hepatitis A virus on various frozen fruits using pulsed light","authors":"Hyo-Jung Kim,&nbsp;Eric Jubinville,&nbsp;Valérie Goulet-Beaulieu,&nbsp;Julie Jean","doi":"10.1016/j.ijfoodmicro.2024.110851","DOIUrl":"10.1016/j.ijfoodmicro.2024.110851","url":null,"abstract":"<div><p>The frozen fruit sector has experienced significant growth due to improved product quality as well as the advantage of long-term preservation. However, freezing alone does not eliminate foodborne viruses, a major public health concern and considerable economic burden. One promising disinfecting treatment is pulsed light, shown previously to inactivate hepatitis A virus (HAV) and murine norovirus-1 (MNV-1) on the surface of fresh berries. Viral loads were reduced by 1–2 log, with minor visual quality deterioration observed. In this study, an FDA-compliant pulsed light treatment (11.52 J/cm²) was applied to frozen fruits and berries. Infectious MNV-1 and HAV titers were reduced by 1–2 log on most frozen fruits. A noteworthy finding was that reductions of both viruses on cranberries exceeded 3.5 log cycles. Although pulsed light caused a measurable rise in temperature on the product surface, no visible physical changes (e.g., color) were observed, and the fruit pieces were still frozen after treatment. Although the reduction of infectious titer by pulsed light alone was not large (1–2 log), considering the low amount of virus typically found on fruit, it may be beneficial in the frozen fruit sector. It would be easy to combine with other treatments, and synergic interactions might increase virus inactivation.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"424 ","pages":"Article 110851"},"PeriodicalIF":5.0,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168160524002952/pdfft?md5=a9060a733b7c95151bb61fc48c2aecd4&pid=1-s2.0-S0168160524002952-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141906533","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":"Potential of bacteriophage phT4A as a biocontrol agent against Escherichia coli in food matrices","authors":"Márcia Braz ,&nbsp;Carla Pereira ,&nbsp;Carmen S.R. Freire ,&nbsp;Adelaide Almeida","doi":"10.1016/j.ijfoodmicro.2024.110847","DOIUrl":"10.1016/j.ijfoodmicro.2024.110847","url":null,"abstract":"<div><p><em>Escherichia coli</em> is one of the most prevalent foodborne pathogens, frequently found in meat and dairy products. Current decontamination methods are often associated with changes in organoleptic characteristics, nutrient loss, and potentially harmful side effects. Furthermore, despite the array of available methods, foodborne outbreaks still frequently occur. For this reason, bacteriophages (or simply phages) emerged as a natural alternative for the biocontrol of bacterial contamination in food without altering their organoleptic properties. In this study, the potential of phage phT4A was assessed in the biocontrol of <em>E. coli</em> in liquid (milk) and solid (ham) food matrices. Firstly, as foods have different pH and temperature values, the influence of these parameters on phage phT4A viability was also assessed to develop an effective protocol. Phage phT4A proved to be stable for long storage periods at pH 7–8 (56 days) and temperatures of 4–37 °C (21 days). Before application of phages to inactivate pathogenic bacteria in food, previous assays were carried out in Tryptic Soy Broth (TSB) to study the dynamics of phage-bacteria interaction. Then, the antibacterial potential of phage phT4A was evaluated in the two food matrices at different temperatures (4, 10 and 25 °C). This phage was more efficient at 25 °C in all tested matrices (maximum inactivation of 6.6, 3.9 and 1.8 log CFU/mL in TSB, milk and ham, respectively) than at 10 °C (maximum decrease of 4.7, 2.1 and 1.0 log CFU/mL in TSB, milk and ham, respectively) and 4 °C (maximum reduction of 2.6 and 0.7 log CFU/mL in TSB and milk, respectively). However, the decrease of temperature from 25 °C to 10 and 4 °C prevented bacterial regrowth. The results suggest that during phage treatment, a balance between an incubation temperature that provide effective results in terms of bacterial inactivation by the phages and at the same time prevents or delays bacterial regrowth, is needed. The application of phage phT4A at a temperature of 10 °C can be an effective strategy in terms of bacterial inactivation, delaying bacterial regrowth and also reducing energy costs.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"424 ","pages":"Article 110847"},"PeriodicalIF":5.0,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141897404","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":"Characterization and application of LysSGF2 and HolSGF2 as potential biocontrol agents against planktonic and biofilm cells of common pathogenic bacteria","authors":"Qiucui Guo,&nbsp;Bingxin Liu,&nbsp;Xiaoxiao Guo,&nbsp;Peihan Yan,&nbsp;Bing Cao,&nbsp;Ruyin Liu,&nbsp;Xinchun Liu","doi":"10.1016/j.ijfoodmicro.2024.110848","DOIUrl":"10.1016/j.ijfoodmicro.2024.110848","url":null,"abstract":"<div><p>Antimicrobial resistance represents a global health emergency, necessitating the introduction of novel antimicrobial agents. In the present study, lysozyme and holin from <em>Shigella flexneri</em> 1.1868 phage SGF2, named LysSGF2 and HolSGF2, respectively, were cloned, expressed, and characterized. LysSGF2 and HolSGF2 showed lytic activities against <em>S. flexneri</em> 1.1868 cells at 4–55 °C and pH 3.1–10.3. LysSGF2 exhibited antimicrobial activity against five gram-negative and two gram-positive bacteria. HolSGF2 showed antimicrobial activity against four gram-negative and one gram-positive species. The antibacterial activities of LysSGF2 and HolSGF2 were determined in liquid beverages, including bottled water and milk. The relative lytic activity of LysSGF2 combined with HolSGF2 against the tested bacteria was approximately 46–77 % in water. Furthermore, the combination markedly decreased the viable counts of tested bacteria by approximately 3–5 log CFU/mL. LysSGF2 and HolSGF2 could efficiently remove biofilms on polystyrene, glass, and stainless-steel. The efficacy of the LysSGF2 and HolSGF2 combination against the tested bacteria on polystyrene was 58–71 %. Combination treatment effectively killed biofilm cells formed on stainless-steel and glass by 1–4 log CFU/mL. ese results indicate that LysSGF2 and HolSGF2 can successfully control both the planktonic and biofilm cells of common pathogenic bacteria, suggesting that the combined or single use of LysSGF2 and HolSGF2 may be of great value in food processing.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110848"},"PeriodicalIF":5.0,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142089273","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":"Novel cell wall polysaccharide genotypes and structures of lactococcal strains isolated from milk and fermented foods","authors":"Elvina Parlindungan ,&nbsp;Irina Sadovskaya ,&nbsp;Evgeny Vinogradov ,&nbsp;Gabriele A. Lugli ,&nbsp;Marco Ventura ,&nbsp;Douwe van Sinderen ,&nbsp;Jennifer Mahony","doi":"10.1016/j.ijfoodmicro.2024.110840","DOIUrl":"10.1016/j.ijfoodmicro.2024.110840","url":null,"abstract":"<div><p>The biosynthetic machinery for cell wall polysaccharide (CWPS) formation in <em>Lactococcus lactis</em> and <em>Lactococcus cremoris</em> is encoded by the <em>cwps</em> locus. The CWPS of lactococci typically consists of a neutral rhamnan component, which is embedded in the peptidoglycan, and to which a surface-exposed side chain oligosaccharide or polysaccharide pellicle (PSP) component is attached. The rhamnan component has been shown for several lactococcal strains to consist of a repeating rhamnose trisaccharide subunit, while the side chain is diverse in glycan content, polymeric status and glycosidic linkage architecture. The observed structural diversity of the CWPS side chain among lactococcal strains is reflected in the genetic diversity within the variable 3′ region of the corresponding <em>cwps</em> loci. To date, four distinct <em>cwps</em> genotypes (A, B, C, D) have been identified, while eight subtypes (C₁ through to C₈) have been recognized among C-genotype strains. In the present study, we report the identification of three novel subtypes of the lactococcal <em>cwps</em> C genotypes, named C₉, C₁₀ and C₁₁. The CWPS of four isolates representing C₇, C₉, C₁₀ and C₁₁ genotypes were analysed using 2D NMR to reveal their unique CWPS structures. Through this analysis, the structure of one novel rhamnan, three distinct PSPs and three exopolysaccharides were elucidated. Results obtained in this study provide further insights into the complex nature and fascinating diversity of lactococcal CWPSs. This highlights the need for a holistic view of cell wall-associated glycan structures which may contribute to robustness of certain strains against infecting bacteriophages. This has clear implications for the fermented food industry that relies on the consistent application of lactococcal strains in mesophilic production systems.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"424 ","pages":"Article 110840"},"PeriodicalIF":5.0,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168160524002848/pdfft?md5=1aadd7114bc2c82064ffe1ab6f22c6e4&pid=1-s2.0-S0168160524002848-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141912548","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":"High prevalence and transmission of blaNDM-positive Escherichia coli between farmed ducks and slaughtered meats: An increasing threat to food safety","authors":"Cai-Hong Guo ,&nbsp;Mei-Jun Chu ,&nbsp;Tiantian Liu,&nbsp;Junjie Wang,&nbsp;Ming Zou,&nbsp;Bao-Tao Liu","doi":"10.1016/j.ijfoodmicro.2024.110850","DOIUrl":"10.1016/j.ijfoodmicro.2024.110850","url":null,"abstract":"&lt;div&gt;&lt;p&gt;The emergence of carbapenem-resistant bacteria especially carbapenem-resistant &lt;em&gt;Escherichia coli&lt;/em&gt; (CREC) in food animals poses a serious threat to food safety and public health. Reports about the dissemination of carbapenem-resistant bacteria along the food animal production chain are scattered and mainly focus on swine and chicken. Abuse of antibiotics in duck farms is common especially in China which has the largest duck production industry, however, the CREC transmission between farmed ducks and slaughtered meats remains unclear and the role of slaughterhouse in disseminating CREC among duck meats remains largely unknown. Herein, we collected 251 fecal samples from five typical duck farms along with 125 slaughtered meat samples (25 from each farm) in the corresponding slaughterhouse in Anhui Province, China, in December 2018. All samples were screened for CREC isolates which were analyzed for the presence of carbapenemase genes and colistin resistance gene &lt;em&gt;mcr&lt;/em&gt;. The resistance profiles, transferability, pulsed-field gel electrophoresis (PFGE), whole-genome sequencing and phylogenetic analysis of the CREC isolates from both ducks and meats were further characterized. This is the first report presenting the high prevalence of &lt;em&gt;bla&lt;/em&gt;&lt;sub&gt;NDM&lt;/sub&gt;-positive CREC isolates in ducks from duck farms (57.8 %) and slaughtered meats (33.6 %) in the corresponding slaughterhouse. Among the 203 &lt;em&gt;bla&lt;/em&gt;&lt;sub&gt;NDM&lt;/sub&gt;-positive CREC isolates obtained in this study, 19.2 % harbored &lt;em&gt;mcr-1&lt;/em&gt; and all CREC isolates showed resistance to nearly all currently available antibiotics (except tigecycline). Of note, &lt;em&gt;mcr-1&lt;/em&gt; was found in 17.8 % of the meat-derived CREC carrying &lt;em&gt;bla&lt;/em&gt;&lt;sub&gt;NDM&lt;/sub&gt;. Based on the PFGE analysis, clonal spread of &lt;em&gt;bla&lt;/em&gt;&lt;sub&gt;NDM&lt;/sub&gt;-positive CREC including some also carrying &lt;em&gt;mcr-1&lt;/em&gt; was found between farmed ducks and slaughtered duck meats even from different farms. Special attention should be paid to the clonal dissemination of meat-derived CREC within the slaughterhouse, which contributed to the high prevalence of &lt;em&gt;bla&lt;/em&gt;&lt;sub&gt;NDM&lt;/sub&gt; in slaughtered meats. Additionally, horizontal transmission mainly mediated by transferable &lt;em&gt;bla&lt;/em&gt;&lt;sub&gt;NDM-5&lt;/sub&gt;-bearing IncX3 plasmids, untypable &lt;em&gt;bla&lt;/em&gt;&lt;sub&gt;NDM-1&lt;/sub&gt;-bearing plasmids and &lt;em&gt;mcr-1&lt;/em&gt;-bearing IncHI2 plasmids further facilitated the rapid spread of such multidrug-resistant strains. Notably, the &lt;em&gt;bla&lt;/em&gt;&lt;sub&gt;NDM&lt;/sub&gt;-bearing plasmids and &lt;em&gt;mcr-1&lt;/em&gt;-bearing plasmids in CREC from meats were highly similar to those from animals and humans. More worryingly, the phylogenomic analysis showed that CREC isolates from both ducks and corresponding meats clustered with previously reported human CREC isolates carrying &lt;em&gt;mcr-1&lt;/em&gt; in different geographical areas including China. These findings further prove that the CREC and resistance plasmids in farmed ducks could transmit to meats even from different fa","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"424 ","pages":"Article 110850"},"PeriodicalIF":5.0,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141878706","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":"Antimicrobial resistance induction potential of grapefruit seed extract on multi-species biofilm of E. coli in food industry","authors":"Unji Kim,&nbsp;Se-Wook Oh","doi":"10.1016/j.ijfoodmicro.2024.110849","DOIUrl":"10.1016/j.ijfoodmicro.2024.110849","url":null,"abstract":"<div><p>Biofilm formation in natural environments involving complex multi-structural arrangements hinders challenges in antimicrobial resistance. This study investigated the antimicrobial resistance potential of grapefruit seed extract (GSE) by examining the formation of mono-, dual-, and multi-species biofilms. We also explored the counterintuitive effect in response to GSE at various concentrations, including minimum inhibitory concentration (MIC) and sub-MIC (1/2 and 1/4 MIC). The results of the swimming and swarming motility tests revealed increased motility at the sub-MIC of GSE. The crystal violet assay demonstrated increased biofilm formation in multi-species biofilms, highlighting the synergistic effect of <em>Escherichia coli</em>, <em>Salmonella Typhimurium</em>, and <em>Listeria monocytogenes</em>. At the MIC concentration of GSE, field emission scanning electron microscopy (FE-SEM) revealed cell morphology damage, while sub-MIC increased biofilm formation and architectural complexity. Multi-species biofilms demonstrated greater biofilm-forming ability and antimicrobial resistance than mono-species biofilms, indicating synergistic interactions and enhanced resilience. These findings highlight the importance of understanding biofilm dynamics and antimicrobial resistance to ensure environmental safety.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"424 ","pages":"Article 110849"},"PeriodicalIF":5.0,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141889159","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 characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough","authors":"Yeşim Aktepe ,&nbsp;Furkan Aydın ,&nbsp;Tuğba Bozoğlu ,&nbsp;Göksel Özer ,&nbsp;İbrahim Çakır","doi":"10.1016/j.ijfoodmicro.2024.110845","DOIUrl":"10.1016/j.ijfoodmicro.2024.110845","url":null,"abstract":"<div><p>The primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourdough samples and characterized using six random amplified polymorphic DNA (RAPD) primers at intra- and interspecific levels. Species identification of selected strains representing distinct clusters from RAPD analysis was performed based on the 16S rRNA region. The LAB strains were identified as <em>Companilactobacillus crustorum</em> (<em>n</em> = 135), <em>Levilactobacillus brevis</em> (<em>n</em> = 125), <em>Latilactobacillus curvatus</em> (<em>n</em> = 40), <em>Companilactobacillus paralimentarius</em> (<em>n</em> = 32), and <em>Lactiplantibacillus plantarum</em> (<em>n</em> = 18). A total of 66 LAB strains were selected for technological characterization along with two commercial strains. The characterization involved acidity development, EPS production potential, leavening activity, and growth abilities under harsh conditions. Principle component analysis (PCA) identified 2 <em>Lp. plantarum</em> and 14 <em>Lev. brevis</em> strains as the most relevant technologically. Among them, <em>Lp</em>. <em>plantarum</em> L35.1 and <em>Lev</em>. <em>brevis</em> L37.1 were resistant to tetracycline. Evaluation of probiotic characteristics (survival in pH 2.5 and bile presence, auto aggregation capacity, hydrophobic activity, antioxidant activity, antimicrobial activity) by PCA identified four strains with relevance to <em>Lactobacillus rhamnosus</em> GG (LGG), which were further selected for <em>in vitro</em> digestion assays. <em>Lactiplantibacillus plantarum</em> L7.8, <em>Lev</em>. <em>brevis</em> L55.1, and L62.2 demonstrated similar viability indices to LGG, along with increased auto aggregation capacity and antioxidant activity. These strains are promising as candidate starters for producing sourdough and sourdough-related fermented food products.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"423 ","pages":"Article 110845"},"PeriodicalIF":5.0,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141853459","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}