International journal of food microbiology最新文献

{"title":"Investigating the relationship between microbial community dynamics and flavor profiles in Korat chicken breast fillets under varied packaging conditions","authors":"Sylvia Indriani ,&nbsp;Nattanan Srisakultiew ,&nbsp;Pakpoom Boonchuen ,&nbsp;Passakorn Kingwascharapong ,&nbsp;Samart Sai-ut ,&nbsp;Soottawat Benjakul ,&nbsp;Jaksuma Pongsetkul","doi":"10.1016/j.ijfoodmicro.2025.111157","DOIUrl":"10.1016/j.ijfoodmicro.2025.111157","url":null,"abstract":"<div><div>The dynamics of microbial community changes in Korat chicken (KC) breast meat, an indigenous Thai crossbred, packed under traditional air-overwrapping (Con), vacuum packaging (VP), and modified atmosphere packaging (MAP) at 30 % CO₂/70 % N₂ were investigated, as well as their correlation with flavor attributes and acceptability during 12 days of chilled storage. Beta diversity and hierarchical clustering revealed that the microbial communities in VP and MAP were more similar than those in Con. The result suggested that packaging had a greater impact on microbial changes than storage time (<em>p</em> &lt; 0.05). Alpha diversity demonstrated that both oxygen-depleting methods had lower microbial diversity and richness than Con. Two dominant phyla (P<em>roteobacteria</em> and <em>Firmicutes</em>) and nine dominant genera (e.g., <em>Bacillus</em>, <em>Enterococcus</em>) influenced meat flavor quality throughout storage time across packaging methods. The samples showed various rates of changes in flavor-related compounds, including pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), inosine 5′-monophosphate (IMP), hypoxanthine (Hx), and volatile profiles. IMP and acids significantly enhanced flavor, showing a positive correlation with sensory scores (<em>p</em> &lt; 0.05). In contrast, pH, TVB-N, TBARS, Hx, and aldehydes indicated meat deterioration-related undesirable traits. <em>Proteobacteria</em>, <em>Bacillus</em>, and <em>Lactobacillus</em> had positive correlations with desirable flavor compounds and sensory scores (<em>p</em> &lt; 0.05). On the other hand, <em>Firmicutes</em>, <em>Acinetobacter</em>, and <em>Brochothrix</em> showed the opposite trend. Therefore, this study found that VP and MAP conditions regulated the microbial community, retaining meat flavor and acceptability throughout chilled storage for KC breast meat packaging. Moreover, it could reassure the packaging selection for the global poultry industry.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111157"},"PeriodicalIF":5.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization and antimicrobial resistance of commensal and pathogenic Escherichia coli from pigs in Sardinia (Italy)","authors":"Giuliana Siddi ,&nbsp;Francesca Piras ,&nbsp;Maria Pina Meloni ,&nbsp;Mattia Migoni ,&nbsp;Pernille Gymoese ,&nbsp;Maria Fredriksson-Ahomaa ,&nbsp;Enrico Pietro Luigi De Santis ,&nbsp;Christian Scarano","doi":"10.1016/j.ijfoodmicro.2025.111156","DOIUrl":"10.1016/j.ijfoodmicro.2025.111156","url":null,"abstract":"<div><div>This study investigated commensal and pathogenic <em>E. coli</em> isolated from pigs at farms and slaughterhouses in Sardinia, focusing on genetic relatedness and antimicrobial resistance (AMR). Samples were collected from six fattening pig farms (A-F) and five slaughterhouses (S1-S5). In the farms, environmental fecal sampling from the fattening pigs' pens was carried out and information regarding farm management and biosecurity measures were collected. Pigs that had been in the sampled pens were selected for sampling at the slaughterhouse. Carcass surface, mesenteric lymph nodes and colon content samples were sampled at the five slaughterhouses (S1-S5), in total 38 samples from 152 animals were collected. At the slaughterhouses, environmental samples were also collected from food-contact surfaces and non-food-contact surfaces (36 samples overall). <em>E. coli</em> was detected in all farms, 97 % of pigs, and all slaughterhouses. Whole genome sequencing and antimicrobial susceptibility testing were performed on 95 isolates, revealing 13.7 % pathogenic isolates, including ExPEC, ETEC, STEC-ETEC hybrids, and UPEC. A total of 40 sequence types (STs) were identified, with ST10 being the most common. High-risk clones (ST88, ST101, ST410, and ST648) were also detected. Over half of the isolates (52.6 %) carried at least one AMR gene, with 43 % harboring multiple AMR genes, particularly <em>tet</em> (37.9 %) and <em>blaTEM</em> (32.6 %). Phenotypic resistance was observed for tetracycline, ampicillin, and sulfamethoxazole-trimethoprim. This study reveals extensive AMR in commensal and environmental <em>E. coli</em>, underscoring their role as resistance gene reservoirs. The presence of AMR genes without direct antimicrobial exposure suggests complex transmission dynamics. Findings support the significance of AMR surveillance also for commensal <em>E. coli,</em> and the importance of combining phenotypical and sequencing methods to assess antimicrobial removal effects in pig farms.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111156"},"PeriodicalIF":5.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683864","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":"Solid-state fermentation through synthetic microbiome: An effective strategy for converting Chinese distillers' grains into functional protein feed","authors":"Jinmeng Chen ,&nbsp;Zhi Wang ,&nbsp;Xiaojuan Shen ,&nbsp;Ruitao Chen ,&nbsp;Yuansong Peng ,&nbsp;Yafan Cai ,&nbsp;Shan Zeng ,&nbsp;Dong Liu ,&nbsp;Jianping Yang ,&nbsp;Wei Zhuang ,&nbsp;Shilei Wang ,&nbsp;Jingliang Xu ,&nbsp;Hanjie Ying","doi":"10.1016/j.ijfoodmicro.2025.111154","DOIUrl":"10.1016/j.ijfoodmicro.2025.111154","url":null,"abstract":"<div><div>Chinese distillers' grains (CDGs), a byproduct of liquor production, have low protein, high fiber, and elevated alcohol/lactic acid levels, limiting their use as animal feed. This study utilised a synthetic microbiome composed of <em>Candida utilis</em> (protein enhancement), <em>Trichoderma viride</em> (fiber reduction), <em>Bacillus subtilis</em> (detoxification), and <em>Lactobacillus casei</em> (functional enhancement) for solid-state fermentation. The results showed that crude protein content increased to 23.61 %, and true protein content to 20.45 %. Crude fiber, ethanol, lactic acid, and acetic acid contents decreased by 22.31 %, 77.25 %, 85.08 %, and 73.89 %, respectively. Amino acid content increased by 23.80 %, and flavour compounds rose by 140.76 %. Mycotoxins like aflatoxin B1 (AFB1) and ochratoxin A (OTA) were undetectable, while vomitoxin (DON) remained below EU limits. In vitro digestibility of dry matter increased by 98.36 %. Pilot-scale trials showed a 1.42-fold increase in crude protein and a 1.34-fold increase in true protein, contributing to more efficient CDG utilisation and reduced agricultural costs.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111154"},"PeriodicalIF":5.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643985","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 potential of using pomegranate and mango peel powders as natural food additives targeting safety of white soft cheese","authors":"Hani S. Abdelmontaleb,&nbsp;Doha A. Abdelmeged,&nbsp;Shaima M. Hamdy,&nbsp;Mohamed G. Hammam,&nbsp;Warda M.A. Ebid","doi":"10.1016/j.ijfoodmicro.2025.111158","DOIUrl":"10.1016/j.ijfoodmicro.2025.111158","url":null,"abstract":"<div><div>This study investigates the impact of incorporating pomegranate and mango peel powders into white soft cheese, focusing on their antimicrobial activity, physicochemical properties, and sensory characteristics of cheese. The peel powders were analyzed for their polyphenol and flavonoid content, and their inhibitory effects on spoilage microorganisms, including <em>Escherichia coli</em>, <em>Bacillus subtilis</em>, <em>Salmonella</em> spp., <em>Bacillus licheniformis</em>, and <em>Kocuria flava</em>, were determined through minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) assessments. The results demonstrate that these natural additives significantly reduce microbial contamination while enhancing the physicochemical and sensory attributes of cheese. At concentrations up to 2 %, the peel powders offer a promising, natural alternative to synthetic preservatives, contributing to safer, higher-quality, and functionally enhanced cheese. Further research is recommended to optimize their application for large-scale production.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111158"},"PeriodicalIF":5.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644515","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":"Behaviour of the Shiga toxin-producing Escherichia coli O157:H7 and O26:H11 in dairy products, in static and dynamic conditions for predictive model validation","authors":"Yvan Le Marc ,&nbsp;Elena Cosciani-Cunico ,&nbsp;Elena Dalzini ,&nbsp;Paola Monastero ,&nbsp;Muhammad-Ehtesham Abdul ,&nbsp;Daniela Merigo ,&nbsp;Stefania Ducoli ,&nbsp;Alessandro Norton ,&nbsp;Marina-Nadia Losio","doi":"10.1016/j.ijfoodmicro.2025.111159","DOIUrl":"10.1016/j.ijfoodmicro.2025.111159","url":null,"abstract":"<div><div>In this study, the kinetics of two Shiga-toxin-producing <em>Escherichia coli</em> (STEC) strains (one O157:H7 strain and one O26:H11 strain) were investigated in different dairy matrices (milk supplemented or not with NaCl, mascarpone and raw milk cheese). Significant differences in the growth parameters of these two strains occurred in stressful conditions and in raw milk cheese. The O157:H7 strain showed better growth abilities at a_w 0.973 in milk supplemented with NaCl and at <em>T</em> = 8.0 and 8.8 °C in mascarpone. However, during raw-milk cheese making, it was the O26:H11 strain that showed better growth capacities compared to the O157:H7 one. The latter result is consistent with previous studies on STEC in raw milk cheeses. A probabilistic model was developed for the growth and non-growth of generic <em>E. coli</em>. This model, developed from literature data and expert opinion, incorporates the effects of temperature, pH, a_w and undissociated lactic acid in the aqueous phase. Strain variability was incorporated by using statistic distributions instead of single values for the model parameters. The maximum specific growth rates of the two STEC strains in milk and mascarpone (under static conditions) fall within the prediction intervals of this generic model. During the making of raw milk cheese (dynamic conditions), the incorporation of the inhibitory effects of indigenous lactic acid bacteria (Jameson effect) improves model predictions and STEC counts are within or very close to the predicted upper and lower concentrations. During ripening and storage (140 days), inactivation of STEC occurs (with observed decreases in counts between 3.7 and 5.5 log₁₀ CFU/g). The survival data generated were used to refine an existing model developed for non-thermal inactivation of pathogenic <em>E. coli</em> in meat products. Further model validation is necessary to combine this inactivation model with the developed growth and growth/no growth model to describe the behaviour of pathogenic <em>E. coli</em> throughout the making and ripening of raw milk cheese.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111159"},"PeriodicalIF":5.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683861","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":"Enzymatic degradation of Ochratoxin A by a novel bacterium, Microbacterium esteraromaticum ASAG1016","authors":"Ru Jia ,&nbsp;Jingyi Zhao ,&nbsp;Senmiao Tian ,&nbsp;Faizan Ahmed Sadiq ,&nbsp;Simeng Lu ,&nbsp;Pengyan Gao ,&nbsp;Guohua Zhang","doi":"10.1016/j.ijfoodmicro.2025.111155","DOIUrl":"10.1016/j.ijfoodmicro.2025.111155","url":null,"abstract":"<div><div>Ochratoxin A (OTA) is a toxic compound of fungal origin that frequently contaminates agricultural products and food, posing a threat to animal and human health. In this study, a species <em>Microbacterium esteraromaticum</em>, designated as strain ASAG1016 and originating from corn soil, has shown great potential to degrade OTA into non-toxic derivative, (ochratoxin alpha) OTα. The strain showed a degradation rate of 100 % in 100 ng/mL OTA solution in 12 h. When applied to naturally moldy feeds and grapes, this strain degraded 97.0 % of the OTA within 12 h. We reported that <em>M. esteraromaticum</em> ASAG1016 primarily removes OTA through the production of carboxypeptidase. We also found that this strain has the potential to inhibit the growth of <em>Penicillium digitatum</em> by 88.5 %. Moreover, <em>M. esteraromaticum</em> ASAG1016 simultaneously degraded 35.05 % and 48.59 % of deoxynivalenol (DON) and T-2, respectively, in grapes and animal feed. The results indicate that <em>M. esteraromaticum</em> ASAG1016 possesses significant potential for OTA in the food and feed industry, suggesting its promising use as a biological control agent in these agricultural products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111155"},"PeriodicalIF":5.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644517","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":"Elucidating the biofilm formation process, microstructure and functional gene expression of Listeria monocytogenes in beef juice","authors":"Yangtai Liu ,&nbsp;Lili Hu ,&nbsp;Zhuosi Li,&nbsp;Huajian Zhu,&nbsp;Xin Dou,&nbsp;Yue Ma,&nbsp;Xiaojie Qin,&nbsp;Xiang Wang,&nbsp;Xuejuan Xia,&nbsp;Qingli Dong","doi":"10.1016/j.ijfoodmicro.2025.111160","DOIUrl":"10.1016/j.ijfoodmicro.2025.111160","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> biofilm is recognized as a frequent cross-contamination source in the food industry, with raw beef and beef products as common food reservoirs. <em>L. monocytogenes</em> sequence types 9 (ST9) and ST8 are frequently isolated in meats and meat processing environment. In this study, beef juice was selected and compared to a laboratory medium (tryptone soy broth with 0.6 % yeast extract, TSB-YE). The purpose of this work was to investigate the effect of beef juice on the biofilm formation of ST9 and ST8 strains, including biofilm microstructure and modelling the biofilm formation process. Then the expression of biofilm functional genes in two culture media was also investigated. <em>L. monocytogenes</em> ST9 and ST8 can form a dense three-dimensional structure biofilm with multilayers of cells in beef juice after 48 h of incubation, but both strains formed a monolayer biofilm structure in TSB-YE. The ST9 strain developed more sessile cells on the stainless-steel surfaces than the ST8 strain under the same culture conditions. The Logistic model showed a good fit for with the biofilm formation process, and the estimated model parameters in beef juice and TSB-YE were considerably different. Under the same conditions, the maximum specific biofilm formation rate (μ_max) in beef juice was higher than that in TSB-YE. This indicated that beef juice can facilitate the biofilm formation of <em>L. monocytogenes</em>, suggesting that the particles in beef juice act as a surface conditioner to support attachment. However, the maximum counts of <em>L. monocytogenes</em> biofilm formed on stainless steel coupon (<em>Y</em>_<em>max</em>) in beef juice was smaller than that in TSB-YE. The ST9 strain exhibited a stronger biofilm formation ability than the ST8 strain, and this was consistent with the scanning electron microscopy images. In the corresponding culture suspensions, the number of adherent cells increases with the number of planktonic cells. Moreover, the expression of biofilm functional genes was significantly different in the two culture media. Compared to biofilm cultured in TSB-YE, the expression of the <em>agrA</em> gene of biofilm in beef juice was significantly down-regulated for both the ST9 and the ST8 strains, and the expression of the <em>inlB</em> and the <em>actA</em> genes were dramatically up-regulated for the ST8 strain. Our results suggested that beef juice promotes biofilm formation of <em>L. monocytogenes</em> in meat processing and provide new insights into controlling biofilm.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111160"},"PeriodicalIF":5.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644516","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":"Different effects of super-chilling and chilling storage on pork spoilage: Insights from dynamic microbial community changes and metabolic profiles","authors":"Jingyi Hao ,&nbsp;Yuxuan Shi ,&nbsp;Chenchen Xu ,&nbsp;Jing Bai ,&nbsp;Hui Wang ,&nbsp;Yan Zhao ,&nbsp;Bing Zhao ,&nbsp;Shouwei Wang ,&nbsp;Aidong Sun ,&nbsp;Xiaoling Qiao","doi":"10.1016/j.ijfoodmicro.2025.111153","DOIUrl":"10.1016/j.ijfoodmicro.2025.111153","url":null,"abstract":"<div><div>Super-chilling can extend the shelf life of high‐oxygen modified atmosphere packaged (MAP) pork from 14 to 56 days compared to conventional chilling storage. The spoilage of raw pork may result from the growth of microorganisms, which ultimately release undesirable metabolites. To investigate this, the microbial and metabolic characteristics of super-chilled MAP pork were determined using 16S rRNA sequencing and untargeted metabolomics based on UHPLC-MS/MS. Dominant spoilage bacteria identified in super-chilled MAP pork (<em>Leuconostoc</em>, <em>Trueperella</em>, <em>Carnobacterium</em>, and <em>Massilia</em>) differ from those in the chilling MAP pork (<em>Brochothrix</em>, <em>Pseudomonas</em>, and <em>Serratia</em>). Metabolomics analysis shows that the different metabolites (DMs) in the super-chilling group contained more lipids and lipid-like molecules, while the DMs in the chilling group contained more organic acids and derivatives. WGCNA reveals that most metabolites in super-chilled MAP pork are correlated to <em>Leuconostoc</em> and <em>Trueperella</em>. According to the KEGG analysis, twenty-nine metabolic pathways were discovered as potential mechanisms underlying the spoilage of super-chilled MAP pork, encompassing lipid, amino acid, and nucleotide metabolism. Random forest analysis identified 63 critical metabolites as spoilage biomarkers, in which 43 metabolites (containing amino acids, lipids, hypoxanthine, xanthine, and nicotinic acid et al.) and 18 metabolites (containing IMP, lactate, and carbohydrate and their phosphorylated products) may be metabolites and substrates of these spoilage bacteria, respectively. This study provides new insights into the changes in microbial and metabolic characteristics that occur during the spoilage of super-chilled MAP pork.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111153"},"PeriodicalIF":5.0,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629001","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 heating rate on thermal inactivation kinetics of Escherichia coli O157:H7 in ground beef","authors":"Samet Ozturk ,&nbsp;Lihan Huang ,&nbsp;Cheng-An Hwang ,&nbsp;Shiowshuh Sheen","doi":"10.1016/j.ijfoodmicro.2025.111152","DOIUrl":"10.1016/j.ijfoodmicro.2025.111152","url":null,"abstract":"<div><div>The objective of this study was to investigate the effect of heating rate on thermal inactivation kinetics of microorganisms in food, testing the survival of <em>Escherichia coli</em> O157:H7 in ground beef during isothermal and dynamic heating. A 4-strain cocktail of <em>E. coli</em> O157:H7 was inoculated to irradiation-sterilized ground beef (10 % fat) and then subjected to isothermal heating (55–63 °C) and dynamic heating (20–63 °C). One-step analysis was used to determine the kinetic parameters.</div><div>Different degrees of increased thermal resistance were observed in <em>E. coli</em> O157:H7 during dynamic heating. In comparison to isothermal heating, slight increase in the thermal resistance was found during fast heating (1.2–1.8 °C/min). However, slow heating (0.3–0.9 °C/min) led to significantly increased thermal resistance due to heat adaption at temperatures below 61.3 °C, but <em>E. coli</em> O157:H7 became more sensitive to heat above this temperature, suggesting that the increased resistance may diminish after reaching a critical temperature. To account for the increased heat resistance during dynamic heating, a unified kinetic model was developed and validated by applying one-step dynamic analysis, resulting in more accurate kinetic parameters to describe the survival curves of all heating rates.</div><div>This study demonstrated that the kinetic parameters derived from isothermal conditions may not be applicable to dynamic conditions. It is necessary to consider the effect of heating rate and to determine the thermal inactivation kinetic parameters under dynamic conditions. It also demonstrated the advantage of using one-step dynamic analysis for evaluating thermal processes. The results of this study may be particularly useful for designing slow-heating processes to ensure proper cooking of products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111152"},"PeriodicalIF":5.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609524","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":"Modeling the growth and volatile metabolite production of spoilage-causing Brochothrix thermosphacta on solid meat substrates under modified atmospheres","authors":"Linyun Chen ,&nbsp;Raejeong Ryu ,&nbsp;Lotta Kuuliala ,&nbsp;Mariem Somrani ,&nbsp;Christophe Walgraeve ,&nbsp;Kristof Demeestere ,&nbsp;Frank Devlieghere","doi":"10.1016/j.ijfoodmicro.2025.111150","DOIUrl":"10.1016/j.ijfoodmicro.2025.111150","url":null,"abstract":"<div><div>Spoilage microorganisms including <em>Brochothrix thermosphacta</em> are associated with various volatile organic compounds (VOCs) and off-odors in meat. Modified atmosphere packaging (MAP) limits microbial growth and affects metabolic activities. However, the exact impact of gas compositions on <em>B. thermosphacta</em> still remains unclear, especially regarding the direct relationship between its growth and VOC accumulation. This study thus aimed to investigate and model these behaviors by growing <em>B. thermosphacta</em> on solid pork simulation media under different packaging atmospheres. Five <span><math><msub><mi>O</mi><mn>2</mn></msub></math></span>/<span><math><msub><mi>CO</mi><mn>2</mn></msub></math></span>/<span><math><msub><mi>N</mi><mn>2</mn></msub></math></span> ratios (v/v%: air, 0/0/100, 60/40/0, 5/40/55, 0/40/60) were examined to study the synergy of MAP gases on the aerobic/anaerobic metabolism of <em>B. thermosphacta</em>. The quantities of VOCs (<span><math><msub><mi>ppb</mi><mi>v</mi></msub></math></span>) were fitted against respective bacterial numbers (log CFU/g) of different individual samples assessed at regular storage intervals. Results suggest that VOCs including acetoin, ethanol, benzaldehyde, and 3-methyl-1-butanol are the major metabolites of <em>B. thermosphacta</em>. Under air, the observable increase of multiple VOCs started at 5.9–6.6 log CFU/g and was closely correlated with microbial growth. In contrast, 100 % <span><math><msub><mi>N</mi><mn>2</mn></msub></math></span> caused low acetoin levels and high ethanol emission because of shifting to an anaerobic metabolism. Under high-<span><math><msub><mi>CO</mi><mn>2</mn></msub></math></span> atmospheres, concentrations of most VOCs were reduced, likely linked to limited microbial counts. Through this study, predictive modeling offers novel insights into the impact of the atmosphere on bacterial growth and VOC production. This helps to fully understand microbial spoilage and contributes to the development of suitable meat storage strategies.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111150"},"PeriodicalIF":5.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143593572","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}