International journal of food microbiology最新文献

{"title":"Inhibitory effects of sucrose palmitic acid ester on the germination-to-outgrowth process of Clostridium perfringens SM101 spores","authors":"Kensuke Sakurai ,&nbsp;Konomi Nishi ,&nbsp;Satoshi Sekimoto ,&nbsp;Rana Okawaki ,&nbsp;San San Htay ,&nbsp;Mayo Yasugi ,&nbsp;Masami Miyake","doi":"10.1016/j.ijfoodmicro.2024.110910","DOIUrl":"10.1016/j.ijfoodmicro.2024.110910","url":null,"abstract":"<div><p>As a commercially available esterified compound derived from sucrose and palmitoyl acids, sucrose ester palmitic acid (SEPA) has been used as an emulsifier in food processing. It possesses antibacterial activity against vegetative and spore-forming bacteria, including <em>Clostridium</em>, <em>Moorella</em>, <em>Bacillus</em>, and <em>Geobacillus</em> species, prompting the food industry to use it as a food additive to achieve a desirable shelf life; however, the precise mechanism by which the compound affects the physiological processes of bacteria and how it inhibits bacterial growth remains unclear. In this study, we focused on the inhibitory effect of SEPA on the germination-to-outgrowth process of <em>Clostridium perfringens</em> SM101 spores, a strain widely used as a model of <em>C. perfringens</em>. When the isolated spores were exposed to ≧ 20 μg/ml of SEPA on brain heart infusion agar, bacterial colony formation was completely inhibited. Time-resolved phase-contrast microscopy was employed to visualize the effect of SEPA on the entire regrowth process of SM101 spores. SEPA did not affect the “germination stage,” where each spore changes its optical density from phase-bright to phase-dark. In contrast, the presence of SEPA completely blocked the “outgrowth stage,” in which the newly synthesized vegetative cell body emerges from the cracked spore shell. The results demonstrate that SEPA inhibits the revival process of the spores of a pathogenic strain of <em>C. perfringens</em> and that the site of its action is the “outgrowth stage” and not the “germination stage,” as evidenced by single- cell analysis.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110910"},"PeriodicalIF":5.0,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272162","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":"Transcriptomics analysis of the role of SdiA in desiccation tolerance of Cronobacter sakazakii in powdered infant formula","authors":"Yifang Cao ,&nbsp;Jiahao Ren ,&nbsp;Yan Zhang ,&nbsp;Yijia Xie ,&nbsp;Xinglong Xiao ,&nbsp;Ziqiang Zhang ,&nbsp;Wenyong Lou ,&nbsp;Fengsong Liu","doi":"10.1016/j.ijfoodmicro.2024.110916","DOIUrl":"10.1016/j.ijfoodmicro.2024.110916","url":null,"abstract":"<div><p>The quorum-sensing receptor SdiA is vital for regulating the desiccation tolerance of <em>C. sakazakii</em>, yet the specific mechanism remains elusive. Herein, transcriptomics and phenotypic analysis were employed to explore the response of <em>C. sakazakii</em> wild type (WT) and <em>sdiA</em> knockout strain (Δ<em>sdiA</em>) under drying conditions. Following 20 days of drying in powdered infant formula (PIF), WT exhibited 4 log CFU/g higher survival rates compared to Δ<em>sdiA</em>. Transcriptome revealed similar expression patterns between <em>csrA</em> and <em>sdiA</em>, their interaction was confirmed both by protein-protein interaction analysis and yeast two-hybrid assays. Notably, genes associated with flagellar assembly and chemotaxis (<em>flg</em>, <em>fli</em>, <em>che</em>, <em>mot</em> regulon) showed significantly higher expression levels in WT than in Δ<em>sdiA</em>, indicating a reduced capacity for flagellar synthesis in Δ<em>sdiA</em>, which was consistent with cellular morphology observations. Similarly, genes involved in trehalose biosynthesis (<em>ostAB, treYZS</em>) and uptake (<em>thuEFGK</em>) exhibited similar expression patterns to <em>sdiA</em>, with higher levels of trehalose accumulation observed in WT under desiccation conditions compared to Δ<em>sdiA</em>. Furthermore, WT demonstrated enhanced protein and DNA synthesis capabilities under desiccation stress. Higher expression levels of genes related to oxidative phosphorylation were also noted in WT, ensuring efficient cellular ATP synthesis. This study offers valuable insights into how SdiA influences the desiccation tolerance of <em>C. sakazakii</em>, paving the way for targeted strategies to inhibit and control this bacterium.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110916"},"PeriodicalIF":5.0,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142238240","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 long-read sequencing of biofilms formed by the microbiota present on inert surfaces in poultry slaughterhouses","authors":"Sarah Panera-Martínez ,&nbsp;Cristina Rodríguez-Melcón ,&nbsp;Félix Riesco-Peláez ,&nbsp;Daniel Rodríguez-Campos ,&nbsp;Carlos Alonso-Calleja ,&nbsp;Rosa Capita","doi":"10.1016/j.ijfoodmicro.2024.110915","DOIUrl":"10.1016/j.ijfoodmicro.2024.110915","url":null,"abstract":"<div><div>Cross-contamination from inert slaughterhouse surfaces is among the main sources of contamination of poultry. The objective of the research reported here was to characterize the biofilms formed by the microbiota present on various surfaces in two poultry slaughterhouses in north-western Spain. Forty-four samples (22 from each slaughterhouse) were taken by swab rubbing at different points along the processing line (from stunning to cutting). The microbiota on all surfaces was able to form biofilms, which were studied by scanning confocal laser microscopy. The total biovolume in the observation field of 16,078.24 μm² ranged from 22,106.8 ± 5544.3 μm³ to 414,229.6 ± 1621.0 μm³. Average values were higher in abattoir A than in abattoir B, with significant differences (<em>P</em> &lt; 0.05) between surfaces. The percentage of biovolume of Gram-positive bacteria ranged between 0.02 % and 5.38 %. The highest percentages of Gram-positive bacteria were detected towards the beginning of the processing line. The microbiota of the biofilms was identified using long-read sequencing techniques (Oxford Nanopore). The predominant genera (found in &gt;50.0 % of the biofilms) were <em>Pseudomonas</em>, <em>Citrobacter</em>, <em>Klebsiella</em>, <em>Serratia</em>, <em>Escherichia</em>, <em>Enterobacter</em>, <em>Stenotrophomonas</em>, <em>Salmonella</em>, <em>Shewanell</em>a, <em>Acinetobacter</em> and <em>Aeromonas</em>. In addition, some pathogenic bacteria were detected, including <em>Salmonella</em> (31 surfaces), <em>Yersinia enterocolitica</em> (12), <em>Escherichia coli</em> O157:H7 (6), <em>Campylobacter</em> spp. (4) and <em>Listeria monocytogenes</em> (3). This research work has permitted identification of the most contaminated surfaces in poultry abattoirs and can serve as a starting point for the design of more effective cleaning and disinfection protocols.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110915"},"PeriodicalIF":5.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142346241","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":"Biofilm formation comparison of Vibrio parahaemolyticus on stainless steel and polypropylene while minimizing environmental impacts and transfer to grouper fish fillets","authors":"Li-Ming Su ,&nbsp;Rong-Tan Huang ,&nbsp;Hsin-I Hsiao","doi":"10.1016/j.ijfoodmicro.2024.110913","DOIUrl":"10.1016/j.ijfoodmicro.2024.110913","url":null,"abstract":"<div><p>This study investigated the influence of food contact surface materials on the biofilm formation of <em>Vibrio parahaemolyticus</em> while attempting to minimize the impact of environmental factors. The response surface methodology (RSM), incorporating three controlled environmental factors (temperature, pH, and salinity), was employed to determine the optimal conditions for biofilm formation on stainless steel (SS) and polypropylene (PP) coupons. The RSM results demonstrated that pH was highly influential. After minimizing the impacts of environmental factors, initially <em>V. parahaemolyticus</em> adhered more rapidly on PP than SS. To adhere to SS, <em>V. parahaemolyticus</em> formed extra exopolysaccharide (EPS) and exhibited clustered stacking. Both PP and SS exhibited hydrophilic properties, but SS was more hydrophilic than PP. Finally, this study observed a higher transfer rate of biofilms from PP to fish fillets than from SS to fish fillets. The present findings suggest that the food industry should consider the material of food processing surfaces to prevent <em>V. parahaemolyticus</em> biofilm formation and thus to enhance food safety.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110913"},"PeriodicalIF":5.0,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142238373","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 of a novel phage SPX1 and biological control for biofilm of Shewanella in shrimp and food contact surfaces","authors":"Xi Liu ,&nbsp;Zixin Ming ,&nbsp;Yifeng Ding ,&nbsp;Peng Guan ,&nbsp;Yanchun Shao ,&nbsp;Lan Wang ,&nbsp;Xiaohong Wang","doi":"10.1016/j.ijfoodmicro.2024.110911","DOIUrl":"10.1016/j.ijfoodmicro.2024.110911","url":null,"abstract":"<div><p><em>Shewanella putrefaciens</em>, commonly found in seafood, forms tenacious biofilms on various surfaces, contributing to spoilage and cross-contamination. Bacteriophages, owing to their potent lytic capabilities, have emerged as novel and safe options for preventing and eliminating contaminants across various foods and food processing environments. In this study, a novel phage SPX1 was isolated, characterized by a high burst size (43.81 ± 3.01 PFU/CFU) and a short latent period (10 min). SPX1 belongs to the <em>Caudoviricetes</em> class, exhibits resistance to chloroform, and sensitivity to ultraviolet. It shows stability over a wide range of temperatures (30–50 °C) and pH levels (3−11). The genome of phage SPX1 consists of 53,428 bp with 49.72 % G + C composition, and lacks tRNAs or virulence factors. Genome analysis revealed the presence of two endolysins, confirming its biofilm-removal capacity. Following the treatment of shrimp surface biofilm with the optimal MOI of 0.001 of phage SPX1 for 5 h, the bacterial count decreased by 1.84 ± 0.1 log₁₀ CFU/cm² (&gt; 98.5 %). Biofilms on the surfaces of the three common materials used in shrimp processing and transportation also showed varying degrees of reduction: glass (1.98 ± 0.01 log₁₀ CFU/cm²), stainless steel (1.93 ± 0.05 log₁₀ CFU/cm²), and polyethylene (1.38 ± 0.1 log₁₀ CFU/cm²). The study will contribute to phage as a novel and potent biocontrol agent for effectively managing <em>S. putrefaciens</em> and its biofilm, ensuring a reduction in spoilage bacteria contamination during the aquaculture, processing, and transportation of seafood products.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110911"},"PeriodicalIF":5.0,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142238241","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 use of propionic and lactic acid bacteria to produce cobalamin and folate in injera, an Ethiopian cereal-based fermented food","authors":"Henok Ashagrie ,&nbsp;Kaleab Baye ,&nbsp;Benjamin Guibert ,&nbsp;Isabelle Rochette ,&nbsp;Pierre Tisseyre ,&nbsp;Christèle Humblot","doi":"10.1016/j.ijfoodmicro.2024.110909","DOIUrl":"10.1016/j.ijfoodmicro.2024.110909","url":null,"abstract":"<div><p>Like in many developing countries, the traditional Ethiopian diet relies mainly on starchy staple foods and often lacks sufficient animal-sourced foods which are crucial for cobalamin intake. Furthermore, the concentration of folate in traditionally prepared <em>injera</em>, an Ethiopian cereal-based fermented staple food, is highly variable and injera contains biologically inactive corrinoids. This study aimed to improve the cobalamin and folate content of injera by using cobalamin-producing <em>Propionibacterium freudenreichii</em> and folate-producing <em>Lactiplantibacillus plantarum</em> strains, both individually and combined. Since injera is fermented using backslopping, we also assessed the ability of these strains to produce cobalamin and folate consistently across successive fermentation batches. Changes in the microbial ecosystem were monitored using real-time PCR. The theoretical contribution of the injera prepared using the selected strains to the cobalamin and folate intake of children and women of reproductive age was also calculated. Results showed that using the selected bacterial strains individually increased cobalamin (up to 19.2 μg/100 g of dry matter) and folate (up to 180.2 μg/100 g of dry matter) levels in the injera dough over several backslopping fermentation batches. Regular consumption of the injera with enhanced vitamin content produced using each strain alone would be capable of fulfilling the entire recommended nutrient intake for cobalamin and up to 29 % of the recommended intake for folate for children and women of reproductive age. However, when the strains were used together, the production of both vitamins was reduced. The presence of certain common endogenous bacterial species and genera exhibited significant variability, highlighting the complex response of the native microbiota to the different inoculation strategies employed. Future experiments should consider selecting a microbial consortium comprising non-competing microorganisms to ensure the simultaneous production of cobalamin and folate in fermented foods.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110909"},"PeriodicalIF":5.0,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142238242","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 characterization of the riboflavin-overproducing and dextran-producing Weissella cibaria BAL3C-5 C120T strain for the development of biofortified plant-based beverages","authors":"Iñaki Diez-Ozaeta ,&nbsp;Irati Berasarte ,&nbsp;Ahmed Fouad Zeid ,&nbsp;Mercedes Fernández ,&nbsp;Pasquale Russo ,&nbsp;Paloma López ,&nbsp;Mª. Teresa Dueñas ,&nbsp;Mari Luz Mohedano","doi":"10.1016/j.ijfoodmicro.2024.110908","DOIUrl":"10.1016/j.ijfoodmicro.2024.110908","url":null,"abstract":"<div><p>Riboflavin (vitamin B₂) is essential for human beings and it has to be provided by healthy nutrition. The use of fermentation with riboflavin-overproducing lactic acid bacteria (LAB) represents an ideal strategy to generate, by <em>in situ</em> biofortification, functional drinks. These beverages can positively contribute to consumer health and address nutritional deficiencies. In the present work, the functional capabilities of <em>Weissella cibaria</em> BAL3C-5 C120T for riboflavin-overproduction and dextran-production during fermentation of oat-, rice-, soybean- and almond-based drinks have been evaluated. It was confirmed that the strain was capable of producing riboflavin and dextran in the analysed drinks. This property was especially pronounced in the oat-based drink, where after 24 h of fermentation the strain was able to increase riboflavin and dextran levels up to 3.4 mg/L and 3.2 g/L, respectively. Moreover, under optimized conditions the strain was able to enrich the fermented oat-based drinks with the prebiotic oligosaccharide panose (up to 6.6 g/L). In addition, in the oat-based drinks BAL3C-5 C120T showed a good pH-lowering ability (from 7.0 to 3.8) as well as a high 80 % cell viability after one month of storage. Rheological analysis of the resulting fermented oat-based beverages revealed a thixotropic structure related to a gel-like behaviour which was not observed in the non-fermented control drinks. In summary, these results confirmed the unique characteristics of <em>W. cibaria</em> BAL3C-5 C120T strain for the development of biofortified and functional plant-based beverages with improved nutritional and rheological properties. Analysis of the BAL3C-5 C120T strain survival under gastrointestinal conditions and its autoaggregation properties, also indicated its potential use as a probiotic delivered in an oat-based fermented beverage. In this context, this study also promotes the utilization of <em>W. cibaria</em> species in health and food industries where it has not yet been used as a starter or adjunct culture.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110908"},"PeriodicalIF":5.0,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168160524003520/pdfft?md5=ca8803c6285accc717ab5fa1cdd920aa&pid=1-s2.0-S0168160524003520-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142172736","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":"Formation and resuscitation of viable but non-culturable (VBNC) yeast in the food industry: A review","authors":"Yang Xiao ,&nbsp;Jiayang Wang ,&nbsp;Pengdong Sun ,&nbsp;Ting Ding ,&nbsp;Jingyuan Li ,&nbsp;Yang Deng","doi":"10.1016/j.ijfoodmicro.2024.110901","DOIUrl":"10.1016/j.ijfoodmicro.2024.110901","url":null,"abstract":"<div><p>The viable but non-culturable (VBNC) state is a survival strategy adopted by microorganisms in response to unfavorable conditions in the environment. VBNC cells are unable to form colonies but still maintain a low level of activity, posing a potential threat to food safety and public health. Therefore, the development of effective strategies to prevent the formation and resuscitation of VBNC cells of microorganisms is a key challenge in food science and microbiology research. However, current research on VBNC cells has primarily focused on bacteria, with relatively limited reports on fungi. This paper provides a comprehensive and systematic review of yeast in the VBNC state, discussing various factors that induce and facilitate resuscitation, along with detection methods and formation and recovery mechanisms. A comprehensive understanding of the induction and resuscitation of yeast in the VBNC state and exploration of its molecular mechanism hold significant implications for food safety and public health. It is imperative to enhance our comprehension of the underlying mechanisms and contributory factors pertaining to VBNC yeast, thereby facilitating the efficient management of the food fermentation process and ensuring the integrity of food quality and safety.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110901"},"PeriodicalIF":5.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142145612","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":"Fermentative and metabolic screening of candidate yeast strains hybridisable with Saccharomyces cerevisiae for beer production optimisation","authors":"David Roldán-López ,&nbsp;Marizeth Groenewald ,&nbsp;Roberto Pérez-Torrado","doi":"10.1016/j.ijfoodmicro.2024.110899","DOIUrl":"10.1016/j.ijfoodmicro.2024.110899","url":null,"abstract":"<div><p>Yeast optimisation has been crucial in improving the quality and efficiency of beer production, one of the world's most widely consumed beverages. In this context, rare mating hybridisation is a promising technique for yeast optimization to generate novel and improved non-GMO strains. The limitation of this technique is the lack of knowledge and comparable data on yeast strains hybridisable to <em>Saccharomyces cerevisiae</em>, probably the most important yeast species in beer production. Yeast from the genera <em>Saccharomyces</em>, <em>Naumovozyma, Nakaseomyces</em> and <em>Kazachstania</em> have been described to be able to form hybrids with <em>S. cerevisiae</em>. In the present study, 242 yeast strains were analysed under brewing conditions, including <em>Saccharomyces</em> species (<em>S. cerevisiae, S. kudriavzevii, S. uvarum, S. eubayanus, S. paradoxus, S. mikatae, S. jurei</em> and <em>S. arboricola</em>) and <em>non-Saccharomyces</em> species (<em>Naumovozyma, Nakaseomyces</em> and <em>Kazaschtania</em>), representing the full genetic variability (species and subpopulations) described up to the start of the study.</p><p>The fermentation profile was analysed by monitoring weight loss during fermentation to determine kinetic parameters and CO₂ production. Metabolic analysis was performed to determine the concentration of sugars (maltotriose, maltose and glucose), alcohols (ethanol, glycerol and 2,3-butanediol) and organic acids (malic acid, succinic acid and acetic acid). Maltose and maltotriose are the predominant sugars in beer wort. The ability to consume these sugars determines the characteristics of the final product. Dataset comparisons were then made at species, subpopulation and isolation source level. The results obtained in this study demonstrate the great phenotypic variability that exists within the genus <em>Saccharomyces</em> and within each species of this genus, which could be useful in the generation of optimised brewing hybrids. Yeasts with different fermentative capacities and fermentative behaviours can be found under brewing conditions. <em>S. cerevisiae, S. uvarum</em> and <em>S. eubayanus</em> are the species that contain strains with similar fermentation performance to commercial strains.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110899"},"PeriodicalIF":5.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S016816052400343X/pdfft?md5=dd82ac75892d54007c9a191107751d75&pid=1-s2.0-S016816052400343X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142153996","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":"Comparative phylogenomics of extended-spectrum beta-lactamase-producing Escherichia coli revealed a wide diversity of clones and plasmids in Spanish chicken meat","authors":"Sandra Martínez-Álvarez ,&nbsp;Pierre Châtre ,&nbsp;Pauline François ,&nbsp;Myriam Zarazaga ,&nbsp;Jean-Yves Madec ,&nbsp;Marisa Haenni ,&nbsp;Carmen Torres","doi":"10.1016/j.ijfoodmicro.2024.110900","DOIUrl":"10.1016/j.ijfoodmicro.2024.110900","url":null,"abstract":"<div><p>Animal food products are important sources of zoonotic agents, increasing the risk of exposure to antibiotic-resistant bacteria from farm to fork. Therefore, we aimed to detect and fully characterise Extended-Spectrum Beta-Lactamase (ESBL)-producing <em>E. coli</em> from the poultry sector in a One Health approach. From December 2021 to March 2022, 48 chicken meat samples were collected from 16 establishments in La Rioja (Northern Spain). Antibiotic susceptibility testing was assessed by the disk-diffusion method. Forty <em>E. coli</em> isolates were recovered from 33 of the 48 chicken meat samples tested (68.8%) when plated on MacConkey-agar. In addition, six ESBL-<em>E. coli</em> (6/48, 12.5%) were obtained on cefotaxime-supplemented MacConkey-agar, which were Whole-Genome Sequenced. A large diversity of clones and ESBL genes was observed, namely ST1140-E/<em>bla</em>_CTX-M-32 (<em>n</em> = 1), ST752-A/<em>bla</em>_TEM-52 (<em>n</em> = 1), ST117-B2/<em>bla</em>_CTX-M-1/<em>bla</em>_SHV-12 (<em>n</em> = 2), ST10-A/<em>bla</em>_SHV-12 (<em>n</em> = 1) and ST223-B1/<em>bla</em>_SHV-12 (<em>n</em> = 1). Three IncI1-plasmids (pST3-CC3) were found carrying the <em>bla</em>_SHV-12/<em>bla</em>_CTX-M-1/<em>bla</em>_CTX-M-32 genes in two genetic environments: i) IS<em>26</em>-<em>smc</em>-<em>glpR</em>-<em>bla</em>_SHV-12-IS<em>26;</em> and ii) <em>wbuC</em>-<em>bla</em>_CTX-M-32/<em>bla</em>_CTX-M-1-IS<em>Ecp1</em>. The <em>bla</em>_TEM-52 gene was carried on a P1-like phage-plasmid flanked by an IS<em>4</em>-mediated composite transposon. An IncHI2 plasmid harboured a <em>bla</em>_SHV-12 gene flanked by an IS<em>26</em>-mediated composite transposon but also additional genes conferring resistance to aminoglycosides, chloramphenicol, and sulphonamides. To analyse the cross-sectoral relatedness of our ESBL-<em>E. coli</em> isolates, our six genomes were mapped with publicly available genomes (<em>n</em> = 2588) related to the STs detected, revealing that one of our genomes (X3078-ST117) displayed strong similarities (34–40 allelic differences) with few genomes belonging to ST117 from the poultry sector from Germany and USA. This study demonstrated that the proportion of ESBL-<em>E. coli</em> is still high in chicken meat in Spain. In addition, the ST117 clone and the IncI1-<em>bla</em>_CTX-M-1-32/<em>bla</em>_SHV-12 plasmids might represent successful clones and plasmids adapted to the chicken host.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110900"},"PeriodicalIF":5.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168160524003441/pdfft?md5=29cd35665a82bfcd0586af78c1cdd545&pid=1-s2.0-S0168160524003441-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272164","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}