International journal of food microbiology最新文献

{"title":"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","authors":"Naeun Koh ,&nbsp;Do-Kyun Kim","doi":"10.1016/j.ijfoodmicro.2024.110961","DOIUrl":"10.1016/j.ijfoodmicro.2024.110961","url":null,"abstract":"<div><div>A combined antibacterial effect of 405 nm blue LEDs (BL) and gelatin film (G) was investigated on stainless steel (SUS) and fresh fruit peel for the inactivation of <em>Escherichia coli</em> O157:H7 and <em>Salmonella Typhimurium</em>. On the SUS, the sum of the individual treatments of G for 20 min and BL at 20 J/cm² was &lt;1 log reduction (log CFU/cm²). In comparison, combination treatment of G and BL (G + BL) at 20 J/cm² exhibited 2.37 and 3.09 log reduction on <em>E. coli</em> O157:H7 and <em>S. Typhimurium</em>. The G + BL treatment only increased a propidium iodide (PI) uptake, indicating that cell membrane damage occurred. In the G + BL treatment, reactive oxygen species (ROS) scavenging assay confirmed that ROS involved in the bactericidal mechanism. On orange peel, the G + BL treatment at 40 J/cm² resulted in a 3.05 and 3.17 log reduction on <em>E. coli</em> O157:H7 and <em>S. Typhimurium</em>. In contrast, the individual treatment of G for 40 min led to reductions of 0.63 log CFU/cm² for <em>E. coli</em> O157:H7 and 0.50 log CFU/cm² for <em>S. Typhimurium</em>, while the BL treatment at 40 J/cm² achieved reductions of 0.78 and 0.69 log CFU/cm², respectively. A synergistic bactericidal effect was similarly observed in the combined treatment groups for both apple and grapefruit peels. In a color and texture analysis, G did not affect hardness, toughness, and visual color of fruit.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110961"},"PeriodicalIF":5.0,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142619820","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":"High-throughput ecological interaction mapping of dairy microorganisms","authors":"Amadou Ndiaye ,&nbsp;Karl Coulombe ,&nbsp;Ismail Fliss ,&nbsp;Marie Filteau","doi":"10.1016/j.ijfoodmicro.2024.110965","DOIUrl":"10.1016/j.ijfoodmicro.2024.110965","url":null,"abstract":"<div><div>To engineer efficient microbial management strategies in the food industry, a comprehensive understanding of microbial interactions is crucial. Microorganisms live in communities where they influence each other in several ways. Although much attention has been paid to the production of antagonistic metabolites in lactic acid bacteria (LAB), research that accounts for the complexity of their ecological interactions and their dynamics remains limited. This study explores binary interactions within a mock community of 94 strains, including 23 LAB from culture collections and 71 isolated from dairy products. Using a colony-picking robot and image analysis, bidirectional interactions were measured at high throughput on solid media, where one test strain was challenged against other mock community members as the target strains. Assays of 15 test strains (14 LAB and one yeast) yielded 1,142 bidirectionally mapped interactions, classified by ecological type over seven days. The results showed variation in the strength, directionality, and type of interactions depending on the origin of the target strains. Cooperation rates increased for strains isolated from raw milk to pasteurized milk and cheese, while exploitation was more common in raw milk strains. Cooperating strains also exhibited more similar ecological behaviors than competing strains, suggesting the presence of microbial cliques. Interestingly, <em>Lactococcus cremoris</em> ATCC 19257 developed pink-red pigmentation when co-cultured with <em>Pseudomonas aeruginosa</em>. Overall, these findings present an unprecedented exploratory data set that significantly improves our understanding of microbial interactions at the system level, with potential applications in strain selection for food processes such as fermentation, bioprotection, and probiotics.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110965"},"PeriodicalIF":5.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142619729","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":"Development and characterization of microencapsulated Pichia kluyveri CCMA 0615 with probiotic properties and its application in fermented beverages","authors":"Iara Ferreira Resende ,&nbsp;Pâmela Mynsen Machado Martins ,&nbsp;Dirceu de Souza Melo ,&nbsp;Marciane Magnani ,&nbsp;Disney Ribeiro Dias ,&nbsp;Rosane Freitas Schwan","doi":"10.1016/j.ijfoodmicro.2024.110967","DOIUrl":"10.1016/j.ijfoodmicro.2024.110967","url":null,"abstract":"<div><div>The study aimed to develop innovative microencapsulated formulations of strains with probiotic attributes, <em>Pichia kluyveri</em> CCMA 0615 and <em>Saccharomyces cerevisiae</em> CCMA 0732. The yeasts (8 log CFU/mL) were microencapsulated by spray drying technique using whey powder (WP - 15 %, 20 %, and 30 %) and sodium alginate (ALG - 1 %). The microcapsules and cell viability were characterized during two months of storage (4 °C and 25 °C). The selected formulations were applied to functional beverage fermentation, and viability and survival in the simulated gastrointestinal tract (GIT) were performed. The viability of yeasts microencapsulated by the spray drying method was shown to be dependent on the strain and encapsulating matrix used, ranging from 84 to 99 %. <em>P. kluyveri</em> required refrigeration when storing microcapsules. In functional beverage fermentation, microencapsulated yeast maintained the same fermentative profile with carbohydrate consumption, production of lactic acid (0.30 to 1.10 g/L) and alcohol (0.2 to 1.61 g/L), and greater viability during storage. Finally, the microencapsulation of <em>P. kluyveri</em> with 15 % WP + 1 % ALG maintained high viability under GIT conditions, whether exposed independently (&gt;84 %) or incorporated into a food matrix (&gt;94 %). The study demonstrated that this innovative microencapsulation of probiotic yeasts increases their viability, improves biotechnological application, and facilitates efficient delivery of probiotics to the host.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110967"},"PeriodicalIF":5.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142619720","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":"Mycotoxin profiles and plumpness of Tritordeum grain after artificial spike inoculation with Fusarium culmorum W.G. Smith","authors":"Elżbieta Suchowilska ,&nbsp;Marian Wiwart ,&nbsp;Michael Sulyok ,&nbsp;Wolfgang Kandler ,&nbsp;Rudolf Krska","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":"427 ","pages":"Article 110963"},"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":"Evaluating serotype-specific survival of Listeria monocytogenes and Listeria innocua on wax-coated Granny Smith apples during storage","authors":"Xiaoye Shen ,&nbsp;Yuan Su ,&nbsp;Zi Hua ,&nbsp;To Chiu ,&nbsp;Yuanhao Wang ,&nbsp;Manoella Mendoza ,&nbsp;Ines Hanrahan ,&nbsp;Mei-Jun Zhu","doi":"10.1016/j.ijfoodmicro.2024.110964","DOIUrl":"10.1016/j.ijfoodmicro.2024.110964","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> serotypes 1/2a, 1/2b, and 4b are implicated in over 90 % of human listeriosis cases; however, information regarding the serotype-specific survival of <em>L. monocytogenes</em> on apples remains limited. This study evaluated the survival dynamics of these serotypes, using two sets of strains, on Granny Smith apples (GSA) and examined the impact of wax-coating on their survivability during storage. The fate of <em>Listeria innocua</em> on GSA during commercial refrigerated air (RA) storage was also investigated. Results revealed distinct behaviors among <em>L. monocytogenes</em> serotypes. The culturable count of the serotype 4b strain on apples decreased significantly (<em>P</em> &lt; 0.05) by 1.36 log CFU/apple within the first 48 h post-inoculation at ambient temperature. In contrast, counts of serotypes 1/2a and 1/2b strains significantly increased (<em>P</em> &lt; 0.05) by 0.44 and 0.50 log CFU/apple, respectively, during this 48-h attachment period. Over the subsequent 12 weeks of cold storage, serotypes 1/2a and 4b remained stable on GSA, while 1/2b decreased by 1.68 log CFU/apple. Wax coating had a minor impact on <em>L. monocytogenes</em> survival on GSA under both cold and ambient storage conditions, regardless of serotypes. During 18 weeks of commercial RA storage, <em>L. innocua</em> exhibited a gradual decrease of 1.76–1.96 log CFU/apple on wax-coated GSA. Yeasts and molds showed no significant changes in populations due to wax coating, maintaining counts between 5.5 and 5.7 log CFU/apple by the end of the 18-week storage. Additionally, wax coating enhanced quality attributes, significantly preventing (<em>P</em> &lt; 0.05) firmness loss and internal browning compared to unwaxed apples at the conclusion of storage. This study highlights the serotype-specific survival traits of selected <em>L. monocytogenes</em> produce-outbreak isolates on apples, emphasizing the importance of understanding the distinct behaviors of different serotypes.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110964"},"PeriodicalIF":5.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142638926","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":"Accumulation of microbial hazards and assessment of food hygiene associated with broiler chicken processing at open air food markets in Maputo, Mozambique","authors":"Frederica Lamar ,&nbsp;Amélia Mondlane-Milisse ,&nbsp;Denise R.A. Brito ,&nbsp;Hermógenes N. Mucache ,&nbsp;Kelsey J. Jesser ,&nbsp;Christine S. Fagnant-Sperati ,&nbsp;Courtney Victor ,&nbsp;Kayoko Shioda ,&nbsp;José M. Fafetine ,&nbsp;Joaquim Ângelo Osvaldo Saíde ,&nbsp;Eric M. Fèvre ,&nbsp;Mia Catharine Mattioli ,&nbsp;Karen Levy ,&nbsp;Matthew C. Freeman","doi":"10.1016/j.ijfoodmicro.2024.110960","DOIUrl":"10.1016/j.ijfoodmicro.2024.110960","url":null,"abstract":"<div><div>The burden of foodborne disease due to the consumption of animal-sourced foods is substantial in low- and middle-income countries (LMICs). Open air markets, while providing fresh and affordable foods, often have unhygienic practices that may contribute to contamination during the slaughter and processing of chicken meat. This study examines whether and how the common practice of rinse water (stored water used for rinsing broiler carcasses during processing) reuse leads to accumulation of pathogens, with potential cross contamination of chicken meat.</div><div>To assess the accumulation of <em>Campylobacter jejuni/coli</em>, <em>Salmonella</em> spp., and the indicator of fecal contamination, <em>Escherichia coli</em>, in rinse water used during the slaughtering process at open air food markets in Maputo, Mozambique. We conducted a time-series study at three open air food markets. In a first experiment, we collected paired rinse water (<em>N</em> = 70), water used for chicken processing, and broiler chicken carcass (<em>N</em> = 60) samples from 10 vendors at 75-min intervals starting prior to any processing activity. In a second experiment, we collected 100, 50 mL rinse water samples, immediately before and after processing, from 10 vendors. Chicken processing activity and associated hygiene practices were captured through direct observation. Vendors processed 24 chickens per day, on average. In the first experiment, <em>C. jejuni/coli</em> and <em>E. coli</em> were detected in 30 % and 80 % of rinse water samples, respectively, prior to processing (baseline), and no <em>Salmonella</em> was detected. After the first carcass rinse, <em>C. jejuni/coli</em> and <em>E. coli</em> were detected in 100 % of samples, and <em>Salmonella</em> spp. was detected in 42 % of rinse water samples and 48 % of carcass samples. <em>C. jejuni/coli</em> showed an average 0.1 log₁₀ copies (95 % CI 0.0, 0.2) increase in rinse water and carcass samples every 75 min. In the second experiment, no <em>C. jejuni/coli</em> or <em>Salmonella</em> spp. were detected in baseline rinse water samples, and <em>E. coli</em> were detected in 78 % of baseline rinse water samples. After processing the first carcass, <em>C. jejuni/coli</em> were detected in 100 % of remaining samples, <em>Salmonella</em> spp. were detected in 28 % of pre-final rinse and 36 % of post-final rinse samples, and <em>E. coli</em> were detected in 81 % of pre-final rinse and 100 % of post-final rinse samples. Our results reveal that consumers are at a high risk of purchasing chicken meat contaminated with human enteropathogens. Once contaminated, rinse water stays contaminated throughout the day. Low-cost and feasible interventions implemented at the carcass wash step are needed to reduce microbial hazards on chicken meat before purchase.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110960"},"PeriodicalIF":5.0,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142619706","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 nanoparticle-containing food packaging films for controlling Listeria spp.: An overview","authors":"Marcia Cristina Furlaneto ,&nbsp;Luciana Furlaneto-Maia","doi":"10.1016/j.ijfoodmicro.2024.110959","DOIUrl":"10.1016/j.ijfoodmicro.2024.110959","url":null,"abstract":"<div><div>Bacteria of the genus <em>Listeria</em> are ubiquitous in nature and are found in various food products and food processing facilities. The species <em>Listeria monocytogenes</em> is a food-borne pathogen that causes listeriosis with a high fatality rate. For the prevention and control of listeriosis, the identification of effective antilisterial compounds is desirable. The number of investigations on nanoparticles (NPs) with antimicrobial activity has increased in recent years. In this context, green nanotechnology is a field of science that focuses on the synthesis of NPs through biological pathways using a wide range of microorganisms and plant extracts, which has led to the biofabrication of novel antimicrobial agents that have demonstrated remarkable potential against pathogenic bacteria. In this review, in vitro studies of the inhibitory action of antimicrobial NPs obtained by green biosynthesis, including silver, gold, zinc, zinc oxide, copper, palladium, and selenium NPs, on the growth of <em>Listeria</em> spp. were comprehensively summarized. This review mainly highlights antimicrobial NPs in biopolymer films against <em>L. monocytogenes</em>. Furthermore, studies on NPs in biopolymer-based functional food packaging films against <em>L. monocytogenes</em> are listed. Finally, safety considerations are indicated. This review provides an overview of the antilisterial activity of bio-based antimicrobial NPs and the potential of nanotechnology as an innovative technology for the development of food packaging films containing antimicrobial NPs to control <em>Listeria</em> spp.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110959"},"PeriodicalIF":5.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142604511","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":"Bacterial dynamics and volatile metabolome changes of vacuum-packaged beef with different pH during chilled storage","authors":"Magdevis Y. Rodriguez-Caturla ,&nbsp;Larissa P. Margalho ,&nbsp;Juliana S. Graça ,&nbsp;Arthur K.R. Pia ,&nbsp;Viny L. Xavier ,&nbsp;Melline F. Noronha ,&nbsp;Lucélia Cabral ,&nbsp;Wilson J.F. Lemos-Junior ,&nbsp;Carmen J.C. Castillo ,&nbsp;Anderson S. SantˈAna","doi":"10.1016/j.ijfoodmicro.2024.110955","DOIUrl":"10.1016/j.ijfoodmicro.2024.110955","url":null,"abstract":"<div><div>This study aimed to assess the growth of spoilage bacteria in Brazilian vacuum-packed beef across different pH ranges (5.4–5.8, 5.8–6.1, ≥6.1) stored at temperatures of 0 °C, 4 °C, and 7 °C. Additionally, the research sought to identify predominant spoilage bacteria at the genus level using 16S rDNA gene sequencing and analyze the principal volatile organic compounds (VOCs) produced by this microbiota through HS-SPME/GC–MS. Lactic acid bacteria (LAB) consistently exhibited counts exceeding 6.0 Log CFU/g, regardless of temperature and pH conditions. The bacterial diversity in the meat samples reflected the influence of slaughterhouse environments, with <em>Pseudomonas</em> and <em>Serratia</em> remaining dominant across different cuts and pH levels. Post-storage, variations in pH and temperature modulated the initial bacterial diversity, leading to a reduction in diversity and an increase in LAB such as <em>Lactobacillus</em>, <em>Lactococcus</em>, <em>Leuconostoc</em>, and <em>Carnobacterium</em>. Notably, these changes were observed within pH ranges of 5.4–5.8 and 5.8–6.1, irrespective of beef cuts and storage temperatures. Based on high throughput sequencing and VOCS, correlation analysis revealed a relationship between the growth of specific spoilage microorganisms under vacuum conditions and the presence of VOCs such as alcohols (e.g., 1-propanol, 2-methyl-) and ketones (e.g., 2-nonanone, 2-octanone, 2-heptanone), identifying them as potential indicators of spoilage bacteria growth.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110955"},"PeriodicalIF":5.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142619716","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":"Didier MAJOU","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":"427 ","pages":"Article 110958"},"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":"Lapo Mughini-Gras ,&nbsp;Julian A. Paganini ,&nbsp;Ruoshui Guo ,&nbsp;Claudia E. Coipan ,&nbsp;Ingrid H.M. Friesema ,&nbsp;Angela H.A.M. van Hoek ,&nbsp;Maaike van den Beld ,&nbsp;Sjoerd Kuiling ,&nbsp;Indra Bergval ,&nbsp;Bart Wullings ,&nbsp;Menno van der Voort ,&nbsp;Eelco Franz ,&nbsp;Timothy J. Dallman","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":"427 ","pages":"Article 110953"},"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}