International journal of food microbiology最新文献

{"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}

{"title":"Nisin resistance is increased through GtcA mutation induced loss of cell wall teichoic acid N-acetylglucosamine modifications in Listeria monocytogenes.","authors":"Toruvandepi Mandinyenya, Joseph Wambui, Francis Muchaamba, Marc J A Stevens, Taurai Tasara","doi":"10.1016/j.ijfoodmicro.2024.110954","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.110954","url":null,"abstract":"<p><p>Nisin resistance development is one of food safety challenges posed by Listeria monocytogenes, an important foodborne pathogen that causes human listeriosis. The GtcA flippase enzyme is functionally crucial in two separate pathways that glycosylate cell envelope wall teichoic acids (WTA) with N-acetylglucosamine (NAG) and lipoteichoic acids (LTA) with galactose, respectively. This study investigated phenotypic roles and molecular mechanisms underlying GtcA involvement in L. monocytogenes nisin resistance. A GtcA_A65V mutation was linked with increased nisin resistance in a food processing environment associated L. monocytogenes strain. Examination of nisin stress survival and growth phenotypes among L. monocytogenes gtcA mutants in different genetic backgrounds showed that GtcA function promoted sensitivity and loss of its function through genetic deletion (ΔgtcA) and a natural GtcA_A65V mutation increased nisin resistance. Individual contributions of GtcA WTA NAG and LTA galactose glycosylation functions to nisin resistance modulation were examined through nisin sensitivity analysis of genetic deletion mutants and L. monocytogenes strains complemented using functionally altered GtcA mutants. This revealed WTA NAG glycosylation to be the main functional mechanism that determines GtcA dependent nisin phenotypic sensitization. An examination for mechanisms underlying GtcA involvement in nisin sensitivity revealed that the loss of GtcA function induces changes in the cell envelope carbohydrate composition profiles reducing cell surface hydrophobicity. Overall, our results showed that cell envelope WTA NAG glycosylation promotes nisin susceptibility through facilitation of hydrophobic interactions between nisin and the Listeria cell envelope. There may be practical implications from our observations since nisin resistance could be gained in food associated L. monocytogenes strains that develop phage resistance through acquisition of mutations in genes that cause loss of cell envelope WTA NAG modifications.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"428 ","pages":"110954"},"PeriodicalIF":5.0,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142681600","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":"Adaptive strategies of Listeria monocytogenes: An in-depth analysis of the virulent strain involved in an outbreak in Italy through quantitative proteomics","authors":"Mirella Luciani ,&nbsp;Ivanka Krasteva ,&nbsp;Maria Schirone ,&nbsp;Federica D'Onofrio ,&nbsp;Luigi Iannetti ,&nbsp;Marina Torresi ,&nbsp;Chiara Di Pancrazio ,&nbsp;Fabrizia Perletta ,&nbsp;Silvia Valentinuzzi ,&nbsp;Manuela Tittarelli ,&nbsp;Francesco Pomilio ,&nbsp;Nicola D'Alterio ,&nbsp;Antonello Paparella ,&nbsp;Piero Del Boccio","doi":"10.1016/j.ijfoodmicro.2024.110951","DOIUrl":"10.1016/j.ijfoodmicro.2024.110951","url":null,"abstract":"<div><div>Despite the general classification of L. <em>monocytogenes</em> strains as equally virulent by global safety authorities, molecular epidemiology reveals diverse subtypes in food, processing environments, and clinical cases. This study focuses on a highly virulent strain associated with a listeriosis outbreak in Italy in 2022, providing insights through comprehensive <em>foodomics</em> approaches, with a specific emphasis on quantitative proteomics. In particular, the ST155 strain of L. <em>monocytogenes</em> strain was subjected <em>in vitro</em> to growth stress conditions (NaCl 2.4 %, pH 6.2, T 12 °C), mimicking the conditions present in the frankfurter, its original source. Then, the protein expression patterns were compared with those obtained in optimal growth conditions.</div><div>Through quantitative proteomic analysis and bioinformatic assessment, different proteins associated with virulence during the exponential growth phase were identified. This study unveils unique proteins specific to each environment, providing insights into how L. <em>monocytogenes</em> adapts to conditions that are similar to those encountered in frankfurters. This investigation contributes valuable insights into the adaptive strategies of L. <em>monocytogenes</em> under stressful conditions, with implications for enhancing food safety practices.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110951"},"PeriodicalIF":5.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142561112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biocontrol activity of Kluyveromyces marxianus YG-4 against Penicillium expansum LPH9 on apples","authors":"Mengge Ning ,&nbsp;Qi Guo ,&nbsp;Peng Guo ,&nbsp;Yuanyuan Cui ,&nbsp;Kai Wang ,&nbsp;Gengan Du ,&nbsp;Zhouli Wang ,&nbsp;Yahong Yuan ,&nbsp;Tianli Yue","doi":"10.1016/j.ijfoodmicro.2024.110943","DOIUrl":"10.1016/j.ijfoodmicro.2024.110943","url":null,"abstract":"<div><div><em>Penicillium expansum</em> (<em>P. expansum</em>), a widespread fungal pathogen, causes serious economic loss and public health concerns. The aim of this research is to investigate the antifungal effect of <em>Kluyveromyces marxianus</em> YG-4 (<em>K. marxianus</em> YG-4) against <em>P. expansum</em> and possible mechanism. The results showed that competition for nutrients and space, as well as the release of volatile organic compounds (VOCs), are the antifungal mechanisms. Citronellol may be the antifungal component of <em>K. marxianus</em> YG-4 VOCs based on GC–MS analysis. Further experiments had shown that citronellol inhibited the growth of <em>P. expansum</em> LPH9 by damaging the cell structure, disrupting the redox system, reducing antioxidant enzyme activity, and causing oxidative damage. <em>K. marxianus</em> YG-4, <em>K. marxianus</em> YG-4 VOCs and citronellol can effectively inhibit the spore germination of <em>P. expansum</em> on apples. The above results indicated that <em>K. marxianus</em> YG-4 had strong biocontrol activity and can be used as an excellent candidate strain for fruit preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110943"},"PeriodicalIF":5.0,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The 8th international symposium on sourdough - \"Sourdough for health\".","authors":"Emanuele Zannini, Marco Gobbetti","doi":"10.1016/j.ijfoodmicro.2024.110952","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.110952","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":" ","pages":"110952"},"PeriodicalIF":5.0,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"UV-C light-activated gallic acid and non-thermal technologies for inactivating Salmonella Typhimurium inoculated in aqueous solution and whole cow milk","authors":"E. Fernández-Hernández ,&nbsp;M. Sánchez-Sánchez ,&nbsp;D.M. Torres-Cifuentes ,&nbsp;P. Hernández-Carranza ,&nbsp;I.I. Ruiz-López ,&nbsp;C.E. Ochoa-Velasco","doi":"10.1016/j.ijfoodmicro.2024.110944","DOIUrl":"10.1016/j.ijfoodmicro.2024.110944","url":null,"abstract":"<div><div>This study aimed to evaluate the effect of UV-C light-activated gallic acid (GA) alone and combined with ultrasound (US) or ultraviolet-C light (UV-C, 254 nm) on the inactivation of <em>Salmonella Typhimurium</em> in aqueous solution for being later applied to whole cow milk. First-order, Weibull, and Beta models were used to describe the inactivation kinetics of <em>S. Typhimurium</em> by GA alone and combined with non-thermal technologies. Results indicated that GA concentration, the UV-C light activation process, and the combination of US and UV-C light significantly affected (<em>p</em> &lt; 0.05) the inactivation of <em>S. Typhimurium</em> in aqueous solution, which was properly described by the first order (R² &gt; 0.84), Weibull (R² &gt; 0.96), and Beta (R² &gt; 0.83) models. The activation process of GA increased its antimicrobial activity in the range of 40.87–101.44 %. Moreover, with the highest concentration of GA and the application of US or UV-C light, &gt;5 log reductions were achieved. Nevertheless, although these combinations were applied to whole cow milk, a low reduction (2.0-log cycles) was obtained, regardless of the GA activation and non-thermal technologies. Therefore, the effect of GA, whether UV-C light activated or not, on <em>S. Typhimurium</em> depends on the food matrix. This highlights that in whole cow milk, this treatment was insufficient to ensure safety, even when combined with non-thermal technologies.</div></div><div><h3>Industrial relevance</h3><div>UV-C light and US are non-thermal technologies used as alternatives to thermal treatments. These technologies can be used on their own or in combination; however, in many cases, the necessary microbial reduction is not attained, thus the use of complementary techniques or processes is required. GA is a phenolic compound with low antimicrobial activity; however, UV-C light may activate its antimicrobial activity. In this sense, this study shows the potential application of GA and non-thermal technologies for inactivating <em>S. Typhimurium</em> in an aqueous solution and the first approach of this methodology in whole cow milk as a liquid food product.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110944"},"PeriodicalIF":5.0,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain","authors":"Irene Ortega-Sanz,&nbsp;Jordi Rovira,&nbsp;Beatriz Melero","doi":"10.1016/j.ijfoodmicro.2024.110940","DOIUrl":"10.1016/j.ijfoodmicro.2024.110940","url":null,"abstract":"<div><div>Whole-Genome Sequencing has the potential to be an effective method for surveillance of foodborne diseases. This study aims to determine the genetic relatedness and prevalence of virulence-associated genes and antimicrobial resistance determinants in 135 <em>Campylobacter jejuni</em>, seven <em>Campylobacter coli</em> and three <em>Campylobacter lari</em> isolates from the poultry supply chain and a hospital in Spain. The isolates showed a wide genetic diversity between and within species with Clonal Complex 21 the most frequent lineage found. Among species, <em>C. jejuni</em> showed the highest prevalence of virulence genes (287/333) in which a high occurring variability was observed in the capsule biosynthesis and transport, O-linked flagellar glycosylation and lipooligosaccharide biosynthesis loci, with a great impact of phase-variation that led to 72 different virulence gene patterns among all isolates. High prevalence (&gt; 90 %) of <em>bla</em>_<em>OXA</em>-type β-lactamase genes and mutations in DNA gyrase gene associated with fluoroquinolones resistance were observed, and at a frequency similar to the <em>tet(O)</em> gene in <em>C. jejuni</em> (93 %) and <em>C. coli</em> (86 %), both of which also harboured resistance determinants to aminoglycosides with a higher occurrence rate in <em>C. coli</em> (43 %), that was the only species in which mutations in the 23S ribosomal subunit conferring resistance to erythromycin were identified (43 %). The present study constitutes the largest genomic survey of <em>Campylobacter</em> isolates in Spain providing insight into the prevalence and diversity of the pathogen along the poultry supply chain in the country.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110940"},"PeriodicalIF":5.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}