International journal of food microbiology最新文献

{"title":"Occurrence & characterization of Staphylococcus aureus from ready-to-eat (RTE), and cooked food in Singapore: A retrospective analysis","authors":"Ye Htut Zwe ,&nbsp;Roshini Devi Mohan ,&nbsp;Si Jia Lim ,&nbsp;Wai Ching Lai ,&nbsp;Kae Hwan Sim ,&nbsp;Yu Lee Leyau ,&nbsp;Ker Lew ,&nbsp;Joachim Mun Choy Chua ,&nbsp;Kyaw Thu Aung ,&nbsp;Kern Rei Chng ,&nbsp;Yuan Sheng Wu ,&nbsp;Joanne Sheot Harn Chan ,&nbsp;Li Kiang Tan","doi":"10.1016/j.ijfoodmicro.2025.111213","DOIUrl":"10.1016/j.ijfoodmicro.2025.111213","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is one of the major foodborne pathogens that poses significant public health risk, particularly in ready-to-eat (RTE) food prepared under inadequate hygiene conditions. Staphylococcal food poisoning (SFP) is increasingly prevalent worldwide, yet it is not reportable in Singapore, leaving a knowledge gap regarding the clinical incidence and virulence of local strains. This study examined the genetic diversity, antimicrobial resistance (AMR), and virulence determinants of <em>S. aureus</em> in RTE, and cooked food using both conventional testing and whole-genome sequencing (WGS) tools. We retrospectively analyzed 12178 RTE, and cooked food samples collected in Singapore from 2020 to 2023, detecting <em>S. aureus</em> in 0.19 % (23/12178) of samples. Genotype t4171_ST1155 was most common (4/23), followed by t91_ST2990 (3/23). Immunoassays detected the production of classical staphylococcal enterotoxin (SE) A, B, and C types in 43.5 % (10/23) of the isolates. Additionally, genomic analysis identified three more isolates that contained only non-classical SE genes, which were not detectable through immunoassays. AMR occurrence was highest for tetracycline (21.7 %, 5/23), followed by erythromycin (8.7 %, 2/23), clindamycin, gentamicin, and sulfamethoxazole-trimethoprim (4.3 %, 1/23 each). A minority (30.4 %, 7/23) of isolates possessed the complete <em>icaADBC</em> operon, which is associated with the well-studied matrix component involved in biofilm formation. Our findings indicate a low occurrence of <em>S. aureus</em> in RTE, and cooked foods in Singapore, with a minority carrying AMR and biofilm formation features, though about half are enterotoxigenic. This investigation plays a crucial role in comprehending the food safety landscape in Singapore, enabling the development of effective risk mitigation strategies aimed at improving community food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111213"},"PeriodicalIF":5.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855626","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":"Prevalence, antimicrobial resistance, and genetic profile of Escherichia coli in retail chicken parts in Zagazig City, Egypt","authors":"Heba A. Ahmed ,&nbsp;Ahmed S. El-tahlawy ,&nbsp;Rasha M. El Bayomi ,&nbsp;Marwa A. Ahmed ,&nbsp;Mona A. Abd Elazeem ,&nbsp;Waleed Alahmad ,&nbsp;Abd El-Salam E. Hafez","doi":"10.1016/j.ijfoodmicro.2025.111211","DOIUrl":"10.1016/j.ijfoodmicro.2025.111211","url":null,"abstract":"<div><div>In recent times, chicken-based food items have seen a surge in demand due to their high-quality protein and essential nutrients. However, poultry products remain vulnerable to contamination by <em>Escherichia coli</em> (<em>E. coli</em>), including pathogenic strains that pose significant food safety challenges. This study investigates bacterial contamination in various chicken parts (thigh, breast, skin, gizzard, and liver) collected from five retail outlets and markets with different sanitation standards in Zagazig city, Sharkia Governorate, Egypt. The total Enterobacteriales count ranged from 5.38 to 5.55 log₁₀ CFU/g, with gizzard samples showing the highest bacterial count of 5.55 ± 0.08 log₁₀ CFU/g. Coliform levels were highest in gizzard samples with an average of 5.74 ± 0.10 log₁₀ MPN/g. <em>E. coli</em> was detected in 33 % of the samples, with the highest prevalence in gizzard (12/20; 60 %) and liver (10/20; 50 %). Additionally, 11 out of 33 <em>E. coli</em> isolates (33.3 %) were Extended-Spectrum Beta-Lactamase (ESBL) producers, with liver samples showing the highest incidence (5/33; 15.15 %). <em>E. coli</em> serotyping revealed diverse strains, particularly in gizzard samples. All 25 <em>E. coli</em> isolates carried the <em>phoA</em> and <em>blaTEM</em> genes, while none tested positive for <em>blaSHV</em>. Of the 33 <em>E. coli</em> isolates, 25 were tested for antimicrobial resistance. All tested isolates (100 %) were resistant to ampicillin, while cefotaxime and cefoxitin exhibited complete sensitivity.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111211"},"PeriodicalIF":5.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143847845","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":"Exploring the genetic information of Lactobacillus helveticus strains hydrolyzing soy protein using genome-wide association analysis","authors":"Zengbo Wang ,&nbsp;Junwu Cai ,&nbsp;Bailiang Li ,&nbsp;Huizi Tan","doi":"10.1016/j.ijfoodmicro.2025.111214","DOIUrl":"10.1016/j.ijfoodmicro.2025.111214","url":null,"abstract":"<div><div>Soy protein is a multimeric globular protein that is less likely to be metabolized and utilized by lactic acid bacteria (LAB) during fermentation compared to milk-derived proteins. Little genetic information is available regarding LAB-mediated hydrolysis of soy protein. In this study, we sequenced the genomes of 46 <em>Lactobacillus helveticus</em> (<em>L. helveticus</em>) strains to analyze genetic-level factors affecting soy protein hydrolytic activity. The analysis revealed that the soy protein hydrolysis capability of these L. <em>helveticus</em> strains showed no correlation with their isolation sources, geographic origins, extracellular protease genes, peptide transporter genes, or peptidase gene distribution. Through genome-wide association analysis (GWAS), we identified two significantly associated missense SNPs (SNP-482062 and SNP-1780770) linked to soy protein hydrolysis activity. These two SNPs changed the local tertiary structure of amino acid permease and ornithine decarboxylase, respectively. Enzymatic assays confirmed that the mutations significantly affected enzyme activity, thereby validating their critical role in soy protein hydrolysis. This study elucidates the genetic basis for differential soy protein hydrolysis capacity among L. <em>helveticus</em> strains, offering practical guidance for selecting highly proteolytic strains to develop soy-based fermented dairy alternatives.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111214"},"PeriodicalIF":5.0,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855624","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":"Effect of co-inoculation of Pseudomonas fragi and Pseudomonas putida on the spoilage of chilled pork after the screening of a variety of different combinations of two Pseudomonas species","authors":"Guangru Shang,&nbsp;Cong Zhou,&nbsp;Bingjie Zhang,&nbsp;Yuping Zhang,&nbsp;Shuang Teng,&nbsp;Keping Ye","doi":"10.1016/j.ijfoodmicro.2025.111215","DOIUrl":"10.1016/j.ijfoodmicro.2025.111215","url":null,"abstract":"<div><div>This study preliminarily evaluated the effect of different combinations of two <em>Pseudomonas</em> species (<em>P. fragi</em>, <em>P. lundensis</em>, <em>P. fluorescens</em>, and <em>P. putida</em>) on the protein degradation capacity of meat and bacteria growth rules. Then <em>P. fragi</em> and <em>P. putida</em>, with the co-spoilage potential, were inoculated on pork to determine the ability of spoilage, and the potential spoilage genes further were revealed by whole genome sequencing. Results showed that, in the <em>P. fragi</em> + <em>P. putida</em> and <em>P. fragi</em> + <em>P. fluorescens</em> group, the diameter of Raw-pork Juice Agar (RJA) decomposition zone was significantly higher than that in the single-inoculated group, respectively. Furthermore, the results in situ showed that <em>P. fragi</em> and <em>P. putida</em> grew rapidly after co-culture, in which μ_max was significantly higher than that in the single-inoculated group. In addition, at the end of storage, the pH and TVB-N values of pork after co-culture were significantly higher than those of the single-inoculated group, and the texture of pork was softer. Simultaneously, the contents of volatile organic compounds including 1-Octen-3-ol, 2-Nonanone, and Hexanal, were significantly increased after co-culture. Moreover, the genes of <em>P. fragi</em> and <em>P. putida</em>, identified by whole genome sequencing, related to amino acid metabolism, carbohydrate metabolism, and motor chemotaxis may be the primary reasons involved in the co-spoilage of pork. In conclusion, this study demonstrated that <em>P. fragi</em> and <em>P. putida</em> had a synergistic interaction to accelerate the spoilage of pork, which could provide a better understanding of co-spoilage of different <em>Pseudomonas</em> spp.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111215"},"PeriodicalIF":5.0,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143844957","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":"Development and application of a risk assessment tool for preventing the introduction and transmission of Salmonella in poultry farms: Based on the Delphi–analytic hierarchy process","authors":"Bowen Liu ,&nbsp;Xinyuan Miao ,&nbsp;Qing Li ,&nbsp;Chen Xu ,&nbsp;Xilong Kang ,&nbsp;Lei Chen ,&nbsp;Fan Wang ,&nbsp;Xinan Jiao ,&nbsp;Chuang Meng ,&nbsp;Zhiming Pan","doi":"10.1016/j.ijfoodmicro.2025.111202","DOIUrl":"10.1016/j.ijfoodmicro.2025.111202","url":null,"abstract":"<div><div>A semiquantitative risk assessment method based on the Delphi–analytic hierarchy process (AHP) can serve as a proactive tool for the prevention and control of <em>Salmonella</em> infections in poultry farms. This method can facilitate early warning to minimize the risk of transmission of <em>Salmonella</em> to chicken meat and eggs. In this study, an expert panel comprising 22 members was established. After two rounds of evaluation, a risk assessment system consisting of 10 primary indicators and 73 secondary indicators was finalized. The expert participation rate (100 %), authority coefficient (1.0), and Kendall's W value (0.222 for the first round and 0.316 for the second round) met the required standards. Moreover, the system exhibited high reliability and validity. Based on the AHP, the top three weighted primary indicators were “seedstock management” (0.2769), “feeding and management” (0.1429), and “cleaning, disinfection and harmless disposal” (0.1429). The combined weight of the secondary indicators ranged from 0.00009 to 0.03027. In total, 6423 samples, including dead embryos and environmental samples, were collected from a poultry farm. By isolating <em>Salmonella</em>, assessing antimicrobial resistance, and performing whole-genome sequencing, the key risk points for contamination were identified. The implementation of targeted control measures based on the risk assessment model resulted in significant improvements. In particular, the overall antibody positivity rate decreased from 65.9 % to 8 %, the isolation rate of <em>Salmonella</em> from dead embryos decreased from 47.5 % to 3.75 %, and the isolation rate of <em>Salmonella</em> from the production environment of the hatchery workshop decreased from 10.1 % to 0.9 %. Moreover, notable improvements were observed in production metrics. Overall, our established risk assessment model is suitable for environments with low <em>Salmonella</em> isolation rates and can effectively facilitate the prevention and control of <em>Salmonella</em> in poultry farms.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111202"},"PeriodicalIF":5.0,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851587","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":"Biofortification of fermented foods with riboflavin-overproducing Bifidobacterium longum subsp. infantis strains","authors":"Héctor Tamés ,&nbsp;Isabel Cuesta ,&nbsp;Lorena Ruiz ,&nbsp;Patricia Ruas-Madiedo","doi":"10.1016/j.ijfoodmicro.2025.111210","DOIUrl":"10.1016/j.ijfoodmicro.2025.111210","url":null,"abstract":"<div><div>Fermented food matrices with probiotic cultures capable to enrich the content of riboflavin in the final product, and capable to deliver metabolically active strains, is an appealing alternative to prevent the issues associated with this vitamin deficiency. In this work two riboflavin-overproducing <em>B. longum</em> subsp. <em>infantis</em> strains, IPLA60015 and IPLA60012, were investigated for the elaboration of fermented drinks based on dairy and almond drink matrices. Dairy fermented products showed the highest riboflavin concentrations upon one month of refrigerated storage. The concentration of vitamin in milks fermented with a single riboflavin overproducing bifidobacterial culture, was higher than that obtained in co-culture with several yogurt starters, or that present in commercial yogurts. Besides, following simulated <em>in vitro</em> digestion of the biofortified products, between 59.8 and 84.6 % of the riboflavin present in the fermented foods were detected, the highest recovery occurring in the fermented dairy matrix fermented with strain IPLA60012. These results set the ground to facilitate the incorporation of novel riboflavin producing bifidobacterial cultures into fermented matrices.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111210"},"PeriodicalIF":5.0,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143844333","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":"An overview of the antifungal potential for aromatic plant extracts in agriculture and the food industry: A comprehensive analysis focusing on the Rubus, Cistus and Quercus genera against fungal infections of crops and food","authors":"María Ángeles Rivas ,&nbsp;Rocío Casquete ,&nbsp;María Teresa P. Gonçalves Dos Santos ,&nbsp;María José Benito","doi":"10.1016/j.ijfoodmicro.2025.111209","DOIUrl":"10.1016/j.ijfoodmicro.2025.111209","url":null,"abstract":"<div><div>This review article provides an overview of current research on aromatic plant extracts, particularly from the genera <em>Rubus</em>, <em>Cistus</em> and <em>Quercus</em>. These plants are characterized by their abundance in certain ecosystems such as dehesa, their robustness and adaptability to the environment, but despite their abundance in these regions, they remain relatively underutilized. In this review, the chemical profiles of plant extracts from these genera, the methodologies used for extraction of bioactive compounds and antifungal capabilities of are thoroughly investigated. Plants from <em>Rubus</em>, <em>Cistus</em> and <em>Quercus</em> genera are known for their richness in bioactive constituents, including terpenoids, flavonoids and phenols, which exhibit notable antifungal activities against various pathogenic fungi. Furthermore, the article explores future directions for the development and utilization of these extracts in agricultural and food sectors, underscoring their potential as natural and sustainable substitutes for synthetic fungicides. This comprehensive analysis explores the potential role of aromatic plant extracts in contributing to crop health, food safety, and environmentally sustainable agricultural practices, while recognizing the need for further research to fully substantiate their applications in these areas. The utilization of these plants not only aids in the preservation and promotion of biodiversity and environmental sustainability but also has the potential to create new products and markets, thereby providing economic benefits to the ecosystems where they are cultivated.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111209"},"PeriodicalIF":5.0,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143847844","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":"Geographic variations in the Fusarium species and toxins associated with maize ear rot in China","authors":"Jianbo Qiu ,&nbsp;Can Jiang ,&nbsp;Shufang Wang ,&nbsp;Can He ,&nbsp;Daoming Chen ,&nbsp;Jing Lan ,&nbsp;Jianhong Xu ,&nbsp;Yin-Won Lee ,&nbsp;Jianrong Shi","doi":"10.1016/j.ijfoodmicro.2025.111208","DOIUrl":"10.1016/j.ijfoodmicro.2025.111208","url":null,"abstract":"<div><div>Diverse species of the <em>Fusarium</em> genus are usually the primary cause of maize ear rot, which reduces yield and quality, as well as contamination of toxic secondary metabolites. There has been little combined analysis of the diversity of pathogens and toxins in maize kernels in China, and this information is important for disease and mycotoxin control. To address this, a large-scale survey including 1217 samples was performed across China from 2019 to 2021. The most prominent contaminants were B-series fumonisins (FB₁, FB₂, and FB₃), with greater levels of FB₁ were found in southern regions. Trichothecenes and zearalenone were also serious concerns; deoxynivalenol (DON) and nivalenol (NIV) primarily originated from northeast and southwest China, respectively. <em>Fusarium fujikuroi</em> species complex (FFSC) and <em>Fusarium sambucinum</em> species complex (FSAMSC) were the most prevalent species complexes. <em>F. verticillioides</em> dominated in the former complex and widespread in all sampling sites. In FSAMSC, DON-producing <em>F. graminearum</em> and <em>F. boothii</em> were the predominant pathogens in the northeast, whereas all NIV type <em>F. meridionale</em> inhabited in the southwest. The FFSC and FSAMSC strains were pathogenic to maize ear and stalk, with varying severities. The FSAMSC strains also could infect wheat heads, and smaller amounts of toxins were found in FFSC strains inoculated wheat samples without causing any symptoms.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111208"},"PeriodicalIF":5.0,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143847846","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":"Diversity of spoilage microorganisms associated with fresh fruits and vegetables in French households","authors":"Damien Ballan,&nbsp;Adeline Picot,&nbsp;Nolwenn Rolland,&nbsp;Clément Bovo,&nbsp;Claire Prévost,&nbsp;Emmanuel Coton,&nbsp;Jérôme Mounier","doi":"10.1016/j.ijfoodmicro.2025.111204","DOIUrl":"10.1016/j.ijfoodmicro.2025.111204","url":null,"abstract":"<div><div>Food loss and waste generated throughout the food chain are major concerns in today's society. A high level of food waste occurs at the household's level and fresh fruit and vegetable (FFV) spoilage caused by microbial growth accounts for a large part of these losses. While numerous studies focused on spoilage microorganism diversity from primary production to distribution, little is known about those involved at the household level. In this context, this study aimed at investigating which FFV are usually wasted depending on the season and storage conditions at households, and identifying the microorganisms associated with spoiled FFV. During two periods (summer and autumn), 346 spoiled FFV samples were collected using a citizen science approach in 49 households in the Brest area (Finistère, Brittany, France). About three quarters of spoiled FFV collected originated from room temperature storage and 75 % were collected during summer. Among the studied samples, 75 % showed microbial growth after plating onto agar-based medium, and therefore, were likely spoiled because of microbial spoilage. Overall, 183 molds, 31 yeasts and 96 bacteria were isolated and identified using MALDI-TOF MS and sequencing. Among the 42 different mold species identified, <em>Penicillium</em> spp. were the most common representing more than 50 % of mold isolates followed by <em>Botrytis</em> (12.4 %), <em>Mucor</em> (8.6 %) and <em>Cladosporium</em> (7.6 %) spp. <em>Hanseniaspora uvarum</em> and <em>Aureobasidium pullulans</em> were the most prevalent yeast species while bacterial isolates showed the highest diversity of all identified organisms (49 species) with <em>Pseudomonas</em> spp., enterobacteria and lactic acid bacteria representing the most frequently isolated taxa. This study shows for the first time the microbial diversity associated with spoiled FFV of which a large proportion were stored at room temperature, suggesting that a better usage of FFV refrigeration could help reduce FFV waste in households.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"437 ","pages":"Article 111204"},"PeriodicalIF":5.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel utilization of micro-encapsulated Lactobacillus acidophilus and bacterial /yeast combination enhanced the AFM1 reduction in spiked yoghurt","authors":"Raghda Mohamed Esam ,&nbsp;Ragaa Shehata Hafez ,&nbsp;Nagwa Ibrahim Mohamed Khafaga ,&nbsp;Lamiaa Ibrahim Ahmed ,&nbsp;Tarek Nour Soliman ,&nbsp;Karima Mogahed Fahim","doi":"10.1016/j.ijfoodmicro.2025.111205","DOIUrl":"10.1016/j.ijfoodmicro.2025.111205","url":null,"abstract":"<div><div>Aflatoxin M₁ (AFM₁) is a significant public health hazard threatening dairy food safety and the dairy industry. Therefore, the present study evaluated the effectiveness of five probiotic (viable) and parabiotic (non-viable: heat and acid-treated) strains (<em>Bifidobacterium bifidum, Lactobacillus acidophilus, Bacillus subtilis, Lactiplantibacillus plantarum,</em> and <em>Saccharomyces cerevisiae</em>) in reducing AFM₁ in yoghurt over two weeks. It also explored the ability of the micro-encapsulated L. <em>acidophilus</em> and the viable and non-viable new bacterial/yeast combinations (<em>L. acidophilus- B. bifidum- S. cerevisiae</em>) as promising and new strategies to eliminate and control AFM₁ in the dairy plant. All the studied strains reduced AFM₁ efficiently in pro and parabiotic yoghurt compared to the control yoghurt (without fortification) (<em>P</em> &lt; 0.05), with the highest efficacy in L. <em>acidophilus</em>. Furthermore, the bacterial/yeast combination scored a better AFM₁ reduction percentage than the single treatments, with a binding percentage of 90 % in acid-treated co-culture. However, the innovative application of the encapsulated L. <em>acidophilus</em> with chitosan-CaCl₂-alginate (Alg/CaCl₂/CH) and chitosan‑sodium tripolyphosphate (CH/TPP) was considered the best treatment as they achieved fast and significant AFM₁ reduction percentages of 68 and 81 %, respectively, from the first day of storage. In conclusion, these findings provided a safe and effective solution for AFM₁ control in the dairy industry. Additionally, the effective reduction percentages obtained by parabiotics open the door for extensive application in non-fermented dairy foods.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111205"},"PeriodicalIF":5.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143829814","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}