International journal of food microbiology最新文献_第3页

Vertical transmission of eggshell microbiota modulates preservation efficiency: Metabolites from Bacillus subtilis as a novel shelf-life extension strategy 蛋壳微生物群的垂直传播调节保存效率：枯草芽孢杆菌的代谢物作为一种新的延长保质期的策略

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-09-19 DOI: 10.1016/j.ijfoodmicro.2025.111450

Jiahao Zhu , Haibin Deng , Lipeng Xing , Junyi Luo , Ting Chen , Jiajie Sun , Yongliang Zhang , Qianyun Xi

{"title":"Vertical transmission of eggshell microbiota modulates preservation efficiency: Metabolites from Bacillus subtilis as a novel shelf-life extension strategy","authors":"Jiahao Zhu , Haibin Deng , Lipeng Xing , Junyi Luo , Ting Chen , Jiajie Sun , Yongliang Zhang , Qianyun Xi","doi":"10.1016/j.ijfoodmicro.2025.111450","DOIUrl":"10.1016/j.ijfoodmicro.2025.111450","url":null,"abstract":"<div><div>This study investigated the differences in eggshell microbiota across laying periods of hens and their potential regulatory mechanisms on egg preservation. 16S rRNA analysis revealed significant microbial variations between peak and end-laying periods, showing a declining <em>Bacillus</em>/<em>Staphylococcus</em> ratio as hens aged. <em>Bacillus subtilis</em>, isolated and identified from peak-laying-period eggshell microbiota, demonstrated potent antimicrobial activity. Eggs pretreated with its supernatant exhibited higher Haugh units and yolk indices after one week of storage. Untargeted metabolomics suggested this preservation effect might be associated with metabolites from <em>Bacillus subtilis</em> that inhibit <em>Staphylococcus aureus</em>. These findings provide novel evidence for microbial vertical transmission influencing egg preservation and propose a probiotic metabolite-based strategy to extend egg shelf life.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111450"},"PeriodicalIF":5.2,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145120560","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}

引用次数: 0

Measures for the inhibition of Listeria monocytogenes in a traditional Norwegian fermented fish product (rakfisk) and their effect on sensory attributes 挪威传统发酵鱼产品（rakfisk）中单核细胞增生李斯特菌的抑制措施及其对感官属性的影响

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-09-18 DOI: 10.1016/j.ijfoodmicro.2025.111453

Lars Axelsson, Mari Øvrum Gaarder, Askild L. Holck, Erik Tengstrand, Annette Fagerlund, Birgitte Moen, Even Heir

{"title":"Measures for the inhibition of Listeria monocytogenes in a traditional Norwegian fermented fish product (rakfisk) and their effect on sensory attributes","authors":"Lars Axelsson, Mari Øvrum Gaarder, Askild L. Holck, Erik Tengstrand, Annette Fagerlund, Birgitte Moen, Even Heir","doi":"10.1016/j.ijfoodmicro.2025.111453","DOIUrl":"10.1016/j.ijfoodmicro.2025.111453","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> is a food-borne pathogen of concern in the traditional Norwegian fermented fish product known as <em>rakfisk</em>. This product is made from freshwater salmonid fish through mild-salting and maturation in brine at 3–7 °C for 3–12 months. <em>L. monocytogenes</em> can potentially grow during this manufacturing process if initial contamination occurs, and since the product is consumed without any heat treatment, it may cause outbreaks of listeriosis. One of the most severe outbreaks of listeriosis in Norway during recent years was caused by contaminated <em>rakfisk</em>. Consequently, <em>rakfisk</em> producers are seeking measures to decrease the risk of growth of L. <em>monocytogenes</em> and ideally inactivate the bacteria in the process. We investigated different mitigation strategies, used alone or in combinations, in the production of <em>rakfisk</em>. These included the addition of glucose, a standard starter culture, an anti-<em>Listeria</em> protective culture, dried buffered vinegar, nisin and an anti-<em>Listeria</em> bacteriophage, and their effect on the growth and survival of L. <em>monocytogenes</em>. Our findings showed that some of these measures, particularly the protective culture and dried buffered vinegar, provided complete growth inhibition of L. <em>monocytogenes</em> during the <em>rakfisk</em> process. If protective culture was combined with glucose or buffered vinegar was combined with nisin or bacteriophages, a listericidal effect was observed. Sensory properties of both pilot and industrially produced rakfisk made with and without (controls) these measures showed minor differences. These measures could thus be considered for practical use by <em>rakfisk</em> producers to combat L. <em>monocytogenes</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111453"},"PeriodicalIF":5.2,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145120563","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}

引用次数: 0

Plasmonic nanoparticle-based colorimetric sensor for detecting ribonucleases as biomarkers of Listeria spp 基于等离子体纳米粒子的比色传感器检测李斯特菌生物标志物核糖核酸酶

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-09-17 DOI: 10.1016/j.ijfoodmicro.2025.111452

María Sanromán-Iglesias , Victoria Garrido , Laura Saa , Inés Echeverría , Joaquín Fernández-Irigoyen , Aitziber L. Cortajarena , Marek Grzelczak , Maria-Jesús Grilló

{"title":"Plasmonic nanoparticle-based colorimetric sensor for detecting ribonucleases as biomarkers of Listeria spp","authors":"María Sanromán-Iglesias , Victoria Garrido , Laura Saa , Inés Echeverría , Joaquín Fernández-Irigoyen , Aitziber L. Cortajarena , Marek Grzelczak , Maria-Jesús Grilló","doi":"10.1016/j.ijfoodmicro.2025.111452","DOIUrl":"10.1016/j.ijfoodmicro.2025.111452","url":null,"abstract":"<div><div>Selective cleavage of oligonucleotide probes by bacterial nucleases has emerged as a promising strategy for detecting foodborne pathogens. In this study, we applied this approach to enable rapid, colorimetric detection of <em>Listeria monocytogenes</em> in fresh leafy vegetables and raw sheep milk, two common sources of foodborne human listeriosis. We optimized (i) culture conditions to maximize nuclease production; (ii) probe design, including oligonucleotide sequence and chemical modifications, for selective gold nanoparticle aggregation; and (iii) experimental parameters of pH, temperature, and ionic strength for efficient reaction kinetics. Proteomic and size-exclusion chromatography analyses identified <em>L.</em> <em>monocytogenes</em> Ribonuclease II (29.349 kDa, encoded by <em>rnhB</em>) as the nuclease responsible for probe cleavage. Results from <em>L.</em> <em>monocytogenes</em>-spiked samples of ready-to-eat lettuce (fourth-range) and high-fat, high-Mg<sup>++</sup> sheep milk indicate that this method represents a rapid, easy-to-perform, and cost-effective diagnostic tool for pathogen screening in food and environmental samples. Overall, these findings highlight the enormous potential of nucleases as bacterial biomarkers in the fields of food security and health.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111452"},"PeriodicalIF":5.2,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145098546","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}

引用次数: 0

The antimicrobial mechanism of plasma-activated lactic acid on spores of the specific spoilage bacteria from mildly processed crayfish 血浆活化乳酸对微加工小龙虾中特定腐败菌孢子的抑菌机制

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-09-17 DOI: 10.1016/j.ijfoodmicro.2025.111445

Qing Wang , Rongxue Sun , Ning Jiang , Haojie Ren , Haibo Luo , Cheng Wang , Qianyuan Liu , Zhiqiang Li , Xingna Wang

{"title":"The antimicrobial mechanism of plasma-activated lactic acid on spores of the specific spoilage bacteria from mildly processed crayfish","authors":"Qing Wang , Rongxue Sun , Ning Jiang , Haojie Ren , Haibo Luo , Cheng Wang , Qianyuan Liu , Zhiqiang Li , Xingna Wang","doi":"10.1016/j.ijfoodmicro.2025.111445","DOIUrl":"10.1016/j.ijfoodmicro.2025.111445","url":null,"abstract":"<div><div>Bacterial spores in food exhibit strong resistance to conventional processing methods, posing a significant challenge to food safety. This scientific aim of the study was to compare the antimicrobial effects of organic acids and plasma-activated lactic acid (PALA) on the specific spoilage bacteria (SSB) spores in cooked crayfish (<em>Procambarus clarkii</em>), and further explored the antimicrobial mechanism of PALA against <em>Bacillus cereus</em> spores. Plasma activation enhanced the antimicrobial efficacy of lactic acid (LA), as 1 % PALA showed equivalent antimicrobial efficacy to 1.5 % LA against spores. Microstructural changes and leakage of core contents indicated that PALA treatment caused damage to the inner membrane (IM) of <em>B. cereus</em> spores. Then, the spore germination experiments further revealed that PALA treatment disrupted the function of SpoVA proteins in the IM, leading to a significant decrease in spore germination capacity. Furthermore, inactivated spores did not regain viability after treatment with lysozyme or Ca-DPA, and no mutants were detected among the surviving spores. These results demonstrated that the inactivation effect of PALA on <em>B. cereus</em> spores is closely related to the structural disruption and dysfunction of the spore IM. Additionally, PALA treatment extended the shelf life and maintained the product quality of cooked crayfish, supporting PALA as a promising measure for controlling microbial safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111445"},"PeriodicalIF":5.2,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109833","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}

引用次数: 0

Whole-genome sequencing of Listeria monocytogenes isolated from retail enoki mushrooms in China highlights public health risk 从中国零售针菇中分离的单核细胞增生李斯特菌的全基因组测序突出了公共卫生风险

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-09-17 DOI: 10.1016/j.ijfoodmicro.2025.111449

Jianyun Zhao , Lanqi Li , Menghan Li , Dajin Yang , Lin Yan , Yingying Nong , Shaofei Yan , Li Bai

{"title":"Whole-genome sequencing of Listeria monocytogenes isolated from retail enoki mushrooms in China highlights public health risk","authors":"Jianyun Zhao , Lanqi Li , Menghan Li , Dajin Yang , Lin Yan , Yingying Nong , Shaofei Yan , Li Bai","doi":"10.1016/j.ijfoodmicro.2025.111449","DOIUrl":"10.1016/j.ijfoodmicro.2025.111449","url":null,"abstract":"<div><div>The food-borne pathogen <em>Listeria monocytogenes</em> (<em>L. monocytogenes, Lm</em>) has been identified as the cause of listeriosis. In recent years, several outbreaks in Europe and the U.S. have been traced to contaminated enoki mushrooms. However, the genomic characterization of <em>Lm</em> from enoki mushrooms in China has not been well elucidated. In this study, 144 strains of <em>L</em>. <em>monocytogenes</em> from retail enoki mushrooms across 24 provinces of China in 2021 were characterized based on whole genome sequencing. All the isolates were classified into two lineages: lineages I (<em>n</em> = 54) and lineages II (<em>n</em> = 90) with the four most predominant clonal complexes CCs (CC8, CC87, CC14, and CC5) which are closely consistent with the ST distribution observed in Chinese clinical strains. According to WHO/FAO classification based on the LIPI-1 to 4 and <em>i</em><em>nlA</em> gene, 81.9 % were classified as hypervirulent or virulent strains. Core genome SNP analysis revealed close genetic relationships between enoki mushroom isolates and Chinese clinical strains, especially for CC8/ST8, CC87/ST87, and CC14/ST91, suggesting potential foodborne transmission. Additionally, 56.3 % harbored the SSI-1 stress survival islet, indicating adaptation to food processing environments. These findings highlight enoki mushrooms as possible reservoirs for transmitting pathogenic <em>Lm</em> strains to humans, emphasizing the need for strengthened surveillance and control.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111449"},"PeriodicalIF":5.2,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109834","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}

引用次数: 0

Survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on work-in-process (WIP) fresh-cut red cabbage 大肠杆菌O157:H7、单核增生李斯特菌和肠炎沙门氏菌在半成品鲜切红甘蓝上的存活

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-09-16 DOI: 10.1016/j.ijfoodmicro.2025.111451

Nirosha Ruwani Amarasekara , Deepak Subedi , Joshua B. Gurtler , Bryan T. Vinyard , Xuetong Fan

{"title":"Survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on work-in-process (WIP) fresh-cut red cabbage","authors":"Nirosha Ruwani Amarasekara , Deepak Subedi , Joshua B. Gurtler , Bryan T. Vinyard , Xuetong Fan","doi":"10.1016/j.ijfoodmicro.2025.111451","DOIUrl":"10.1016/j.ijfoodmicro.2025.111451","url":null,"abstract":"<div><div>Work-in-process (WIP) fresh-cut vegetables, such as cabbage, often stored temporarily at refrigerated temperatures before final mixing, represent a critical yet under-explored safety hazard. This study was performed to evaluate the fate of bacterial populations on WIP red cabbage, as affected by holding time, temperature, and sanitizer treatment. WIP red cabbage was inoculated with five-strain composites, each of <em>Escherichia coli</em> O157:H7 (EC), <em>Listeria monocytogenes</em> (LM), and <em>Salmonella enterica</em> (SE), followed by washing with 100 ppm free chlorine (pH 6.5), 80 ppm peracetic acid (PAA), or water, and storage at 4, 8, and 12 °C for seven days. Populations of inoculated pathogens, mesophilic bacteria, psychrotrophs, and yeast and mold were monitored on days 0, 1, 4, and 7. Quadratic response surface regression models were employed to predict pathogen growth and survival as functions of holding temperature and time. Results demonstrated that EC and SE did not grow at 4 and 8 °C but increased by up to 2.2 log CFU/g at 12 °C within seven days, with no significant (<em>P</em> > 0.05) differences among sanitizing treatments. In contrast, LM populations increased during seven days at 8 and 12 °C with significantly higher growth rates in PAA-treated samples (1.5 and 2.5 log, respectively) than those treated with chlorine-treated samples (0.7 and 1.3 log, respectively). Populations of psychrotrophic bacteria, and yeast and mold increased over time at all temperatures, but samples treated with PAA often resulted in significantly greater increases during storage. This study demonstrates that sanitizing washes, along with storage temperature and time, influence bacterial growth on WIP red cabbage.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111451"},"PeriodicalIF":5.2,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145098545","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}

引用次数: 0

Physicochemical properties, microbial diversity, metabolites and their potential relationships of traditional Chinese Zhacai fermented for different periods 川菜不同发酵时期的理化性质、微生物多样性、代谢物及其潜在关系

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-09-16 DOI: 10.1016/j.ijfoodmicro.2025.111447

Xinyi Wang , Yuanli Luo , Yuanqing Gu , Ting Ren , Yuling Liu , Xinhui Wang , Nan Zhao , Xin Nie , Dayu Liu , Zhiping Zhao

{"title":"Physicochemical properties, microbial diversity, metabolites and their potential relationships of traditional Chinese Zhacai fermented for different periods","authors":"Xinyi Wang , Yuanli Luo , Yuanqing Gu , Ting Ren , Yuling Liu , Xinhui Wang , Nan Zhao , Xin Nie , Dayu Liu , Zhiping Zhao","doi":"10.1016/j.ijfoodmicro.2025.111447","DOIUrl":"10.1016/j.ijfoodmicro.2025.111447","url":null,"abstract":"<div><div>In this study, we investigated the physicochemical properties, dominant microorganisms, non-volatile metabolites and their relationships of traditional Chinese Zhacai (TCZ) at the “second-time pickling and pressing” stage fermentation. pH and amino acid nitrogen contents exhibited an increasing and then decreasing trend. Metagenomics analysis revealed the dominant bacterial species <em>Lactiplantibacillus</em> (<em>Lpb.</em>) <em>plantarum</em> and <em>Latilactobacillus</em> (<em>Lat.</em>) <em>sakei</em>, and fungal species <em>Debaryomyces</em> (<em>D.</em>) <em>hansenii</em>. LEfSe analysis identified a total of 47 differentially abundant bacteria, including <em>Lpb. plantarum</em> and <em>Lat. Sakei</em>. Metabolomics analysis indicated organic acids and their derivatives, organic heterocyclic compounds, lipids and lipid-like molecules as the major differential metabolites. Spearman's correlation results showed significant correlations among differential bacteria, non-volatile metabolites and physicochemical properties. Unexpectedly, differential fungi were not observed in TCZ at this fermentation period. Pathway enrichment identified phenylpropanoid biosynthesis and tryptophan metabolism as dominant metabolic pathways, both influencing the TCZ flavor development. This study contributes to further understanding of quality formation of TCZ, providing a foundational resource for future optimization and industrial application.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111447"},"PeriodicalIF":5.2,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145091867","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}

引用次数: 0

Investigating Oenococcus oeni citrate locus expression: Role of citR and impact on acid tolerance 柠檬酸酒球菌基因座表达的研究：citR的作用及其对耐酸性的影响

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-09-15 DOI: 10.1016/j.ijfoodmicro.2025.111437

Camille Eicher , Amaury Aumeunier , Oriane Theveny , Frédérique Julliat , Tiffany Bellanger , Joana Coulon , Marion Favier , Hervé Alexandre , Cristina Reguant , Cosette Grandvalet

{"title":"Investigating Oenococcus oeni citrate locus expression: Role of citR and impact on acid tolerance","authors":"Camille Eicher , Amaury Aumeunier , Oriane Theveny , Frédérique Julliat , Tiffany Bellanger , Joana Coulon , Marion Favier , Hervé Alexandre , Cristina Reguant , Cosette Grandvalet","doi":"10.1016/j.ijfoodmicro.2025.111437","DOIUrl":"10.1016/j.ijfoodmicro.2025.111437","url":null,"abstract":"<div><div>A previous adaptive evolution experiment performed on the wine bacterium <em>Oenococcus oeni</em> revealed the beneficial effect of slowing down citrate metabolism on the acid tolerance of this bacterium. This finding prompted us to investigate the regulation pathways of the <em>cit</em> locus expression in this lactic acid bacterium, an investigation which has never been undertaken before. Mapping the <em>cit</em> locus, composed of a long <em>mae-maeP-citCDEFXG</em> cluster preceded by <em>citR</em> in a divergent direction, highlighted the expression of a <em>citR</em> messenger overlapping the coding sequence of <em>mae</em>, the first gene of the operon. Transcriptional analysis of the locus suggested that the transcript of <em>maeP</em>, encoding the citrate permease, could be stabilize by this antisense. Furthermore, genetic complementation has demonstrated the transcriptional regulatory function of CitR on the <em>cit</em> operon expression. This work contributes to a new understanding of the regulation of citrate metabolism in <em>O. oeni</em> which is involved in diacetyl production giving a buttery aroma to wine. It also provides new evidence for the involvement of citrate metabolism in the acid stress response of this bacterium, therefore in its ability to conduct malolactic fermentation in very acid wines.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111437"},"PeriodicalIF":5.2,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109832","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}

引用次数: 0

Prediction of reduction behavior by heating and strain variability of Campylobacter jejuni using amino acid phylogenetics from whole genome sequencing data 利用氨基酸系统发育全基因组测序数据预测空肠弯曲杆菌的加热还原行为和菌株变异

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-09-15 DOI: 10.1016/j.ijfoodmicro.2025.111446

Hiroki Abe , Susumu Kawasaki

{"title":"Prediction of reduction behavior by heating and strain variability of Campylobacter jejuni using amino acid phylogenetics from whole genome sequencing data","authors":"Hiroki Abe , Susumu Kawasaki","doi":"10.1016/j.ijfoodmicro.2025.111446","DOIUrl":"10.1016/j.ijfoodmicro.2025.111446","url":null,"abstract":"<div><div>Predicting bacterial behavior and strain variability is essential for quantitative microbial risk assessments in food safety. The growing availability of whole-genome sequencing (WGS) data enables deeper insights into microbial thermotolerance. However, capturing the reduction behavior of <em>Campylobacter jejuni</em> during thermal inactivation, while accounting for strain variability, remains challenging. We aimed to develop a machine-learning model leveraging amino acid phylogenetic information from WGS data to predict the reduction behavior and strain variability of <em>C. jejuni</em> during thermal inactivation. We developed a machine learning model utilizing 38 complete genomes of <em>C. jejuni</em> and their parameters of modified Weibull models describing the reduction behaviors heated at 55 °C. Correlation analyses identified genes that could be relevant to thermotolerance and highlighted genes potentially linked to thermotolerance. Leave-one-out cross-validation yielded a root mean square error of 0.83 log. Strain variability was further estimated using 679 genomes from genomic databases. Strain variability exhibited a multimodal distribution with one prominent peak and three minor peaks, indicating that traditional unimodal distributions could not fully represent the variability in <em>C. jejuni</em> thermal reduction. The machine-learning model effectively predicted reduction behavior and strain variability of <em>C. jejuni</em> during thermal inactivation using WGS data. Nonetheless, its prediction range is limited by the diversity of the training set, suggesting that broader genomic datasets could enhance accuracy. These findings provide a pathway for improved microbial risk assessments through genomic data integration.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111446"},"PeriodicalIF":5.2,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145098627","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}

引用次数: 0

Postharvest reduction of Salmonella on Hass avocado epicarp by hot water immersion and evaluation of fruit quality 采后热水浸泡法对哈斯鳄梨外果皮沙门氏菌的去除及果实品质评价

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-09-14 DOI: 10.1016/j.ijfoodmicro.2025.111444

Nanci E. Martínez-Gonzáles , Ramón García-Frutos , Liliana Martínez-Chávez , Francisco O. Domínguez-Bustos , Carmen J. Díaz-Patiño , Porfirio Gutiérrez-González

{"title":"Postharvest reduction of Salmonella on Hass avocado epicarp by hot water immersion and evaluation of fruit quality","authors":"Nanci E. Martínez-Gonzáles , Ramón García-Frutos , Liliana Martínez-Chávez , Francisco O. Domínguez-Bustos , Carmen J. Díaz-Patiño , Porfirio Gutiérrez-González","doi":"10.1016/j.ijfoodmicro.2025.111444","DOIUrl":"10.1016/j.ijfoodmicro.2025.111444","url":null,"abstract":"<div><div><em>Salmonella</em> contamination of fresh produce, including avocados, poses a significant public health concern. Effective postharvest interventions are needed to reduce pathogen loads without compromising fruit quality. This study evaluated the efficacy of hot water (HW) immersion (70 or 80 °C for 1, 2, and 4 min) in reducing loosely (LA) and strongly attached (SA) <em>Salmonella</em> cells on Hass avocado epicarp, and its effect on background microbiota and fruit quality. Whole avocados, inoculated or uninoculated, were stored at 25 °C for 72 h before being washed and treated by HW immersion. The LA and SA cells of <em>Salmonella</em>, aerobic plate count (APC), and yeasts and molds (YM) were enumerated on avocado epicarp. Hot water immersion was equally effective (<em>P</em> > 0.05) in removing LA and SA cells of <em>Salmonella</em> and background microbiota. Temperature and immersion time significantly influenced <em>Salmonella</em> reductions (<em>P</em> < 0.05), with 80 °C for 4 min being the most effective, achieving 5.1 and 4.8 log CFU/avocado reductions for LA and SA. Immersion time did not significantly affect (<em>P</em> > 0.05) the reductions in background microbiota. Treatments at 80 °C yielded the greatest APC and YM reductions (P < 0.05), with maximum reductions of 3.5 and 4.3 for LA, and 3.7 and 4.2 for SA. No significant differences (P > 0.05) were observed in pulp color, firmness, total fat content, or flavor between HW-treated and untreated samples. These results support the use of HW immersion as a postharvest decontamination strategy that enhances microbial safety while maintaining avocado pulp quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111444"},"PeriodicalIF":5.2,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145098547","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}

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