International journal of food microbiology最新文献

{"title":"The genomic characteristics of dominant Salmonella enterica serovars from retail pork in Sichuan province, China","authors":"Lanqi Li ,&nbsp;Honghu Sun ,&nbsp;Jianyun Zhao ,&nbsp;Huanjing Sheng ,&nbsp;Menghan Li ,&nbsp;Lanxin Zhao ,&nbsp;Shiwei Liu ,&nbsp;Séamus Fanning ,&nbsp;Lu Wang ,&nbsp;Yang Wang ,&nbsp;Yongning Wu ,&nbsp;Hao Ding ,&nbsp;Li Bai","doi":"10.1016/j.ijfoodmicro.2025.111129","DOIUrl":"10.1016/j.ijfoodmicro.2025.111129","url":null,"abstract":"<div><div>Foodborne <em>Salmonella</em> is the main cause of salmonellosis in China. Porcine animals are a reservoir for this bacterium consequently posing a threat to food safety and public health. In this study, 157 out of 240 pork samples (65.42 %) were identified as <em>Salmonella</em>-positive. From these, after isolation and deduplication, 376 <em>Salmonella</em> isolates were collected. Twenty four serovars were identified based on WGS, among which <em>S.</em> London/ST155 (24.47 %), <em>S.</em> Rissen/ST469 (23.40 %), <em>S.</em> Derby/ST40 (13.56 %), and <em>S.</em> 4,[5],12:i:- (monophasic <em>S.</em> Typhimurium)/ST34 (13.30 %) were dominant. In all, 69.68 % (262/376) of these isolates expressed multidrug resistance (MDR, defined as resistance to compounds in three or more antimicrobial classes) phenotypes with <em>S</em>. London (54.35 %, 50/92) accounting for the highest proportion of these. Notably, the resistance to front-line critically important antimicrobial agents (CIA), including cephalosporins, ciprofloxacin, and azithromycin was 0.80 %. Based on <em>in silico</em> analysis, antimicrobial resistant-encoding genes (ARG) identified in the MDR isolates included <em>aac(3)-IId</em>, <em>aac(6′)-Iaa</em>, <em>bla</em>_TEM-1B, <em>mph</em>(A), <em>qnrB6</em>, <em>aac(6′)-Ib-cr</em>, <em>sul1</em>, <em>sul2</em>, and <em>tet</em>(A), which expressed resistance to aminoglycosides, β-lactams, macrolides, quinolones, sulfonamides, and tetracyclines. Furthermore, diverse biocide and heavy metal resistance-encoding genes were distributed across different serovars with <em>triC</em> encoding triclosan resistance being identified exclusively in <em>S.</em> London. Moreover, monophasic <em>S.</em> 4,[5],12:i:- carried the greatest number of virulence factors and heavy metal resistance genes among the dominant serovars. This study extended our understanding of the genomic epidemiology and multidrug resistance of <em>Salmonella</em> derived from pork and highlighted the potential risk to human health, posed by commonly encountered serovars.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111129"},"PeriodicalIF":5.0,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519116","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":"Evaluation of antimicrobial efficacy against spoilage microorganisms and impact on beverage color and turbidity of commercial preservatives derived from edible mushrooms","authors":"Yupawadee Galasong ,&nbsp;Ann Charles-Vegdahl ,&nbsp;Randy W. Worobo","doi":"10.1016/j.ijfoodmicro.2025.111130","DOIUrl":"10.1016/j.ijfoodmicro.2025.111130","url":null,"abstract":"<div><div>The antimicrobial efficacy and the impact on sensory quality of preservatives from different natural sources can vary dramatically. This makes it challenging for manufacturers to incorporate natural preservatives in shelf-stable beverage formulation. This study compares new-to-market natural glycolipids (NG) derived from <em>Dacryopinax spathularia</em> and white button mushroom extract (WBME) containing chitosan from <em>Agaricus bisporus</em>. The antimicrobial efficacy was evaluated in a microbial spoilage challenge study wherein three-species suspensions of yeasts (<em>Saccharomyces cerevisiae</em> YG25, <em>Zygosaccharomyces bailii</em> DSM 70492 and <em>Candida parapsilosis</em> TD-0020), bacteria (<em>Lactiplantibacillus plantarum</em> DSM 12028, <em>Lactococcus lactis</em> DSM 20481 and <em>Gluconobacter oxydans</em> AC39) and fungal spores (<em>Aspergillus brasiliensis</em> DSM 1988, <em>Byssochlamys nivea</em> DSM 1824 and <em>Penicillium roqueforti</em> DSM 1079) were inoculated (100 CFU/mL per species) in acidified iced tea and juice drink. The preservatives were tested at concentrations within the range proposed by their respective manufacturers. They were also benchmarked against sodium benzoate (SB) and potassium sorbate (PS). Beverage samples were maintained at ambient temperature for 12 weeks and analyzed for microbial counts, pH, total soluble solids (TSS) at week 0, 1, 2, 4, 8 and 12. The impact on color and turbidity was assessed in a separate trial without spoilage microorganisms. Overall, NG was more effective and consistent than WBME and PS + SB in preventing spoilage by selected bacteria, yeasts, and molds in this study without significant impact on pH and TSS. WBME counterproductively supported the growth <em>G. oxydans</em> AC39 in acidified iced tea. WBME at high concentration appeared to reduce growth of <em>S. cerevisiae</em> YG25 and <em>Z. bailii</em> DSM 70492, but not <em>C. parapsilosis</em> TD-0020 whereas PS + SB could not inhibit any yeast species. WBME reduced mold spoilage for 4 weeks, after which the antifungal effects wore off. Finally, WBME and NG at high concentrations may cause separation, which increases beverage turbidity upon remixing and lightens the beverage color, especially if the beverage contains a significant amount of pectin.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111130"},"PeriodicalIF":5.0,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488730","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":"Control of meat spoilage with ozone nano-bubbles: Insights from laboratory model systems and commercial scale treatments","authors":"Zhaohui S. Xu ,&nbsp;Janik Hettinger ,&nbsp;Alex Athey ,&nbsp;Xianqin Yang ,&nbsp;Michael G. Gänzle","doi":"10.1016/j.ijfoodmicro.2025.111128","DOIUrl":"10.1016/j.ijfoodmicro.2025.111128","url":null,"abstract":"<div><div>Ozone nanobubbles represent an environmentally friendly sanitation agent. In this study, we compared the bactericidal effect of ozone nanobubbles on pork muscle and adipose tissue to peracetic acid treatments. Pork samples were surface-inoculated with a cocktail of common meat-spoilage-associated microorganisms composed of <em>Brochothrix thermosphacta</em>, <em>Latilactobacillus sakei</em>, <em>Leuconostoc gelidum</em>, <em>Carnobacterium maltaromaticum</em>, <em>Hafnia paralvei</em> and <em>Yersinia rohdei</em> at a viable cell count of 10² CFU/cm² or 10⁴ CFU/cm². Both freshly inoculated and stored pork samples were treated with the two sanitation agents, followed by differential enumeration of viable bacteria. Ozone nanobubbles were comparable to peracetic acid solution, achieving a reduction between 1 and 2 log (CFU/cm²), regardless of the initial inoculum concentration and sample type. The efficacy of ozone nanobubble increased with increased solution volume and flow rate. Moreover, the sanitizing agents differentially impacted the members of the microbiota and shifted the composition of tested strains during storage. Gram-negative <em>Y. rohdei</em> and <em>H. paralvei</em> were more sensitive to peracetic acid than Gram-positive strains. Microbial profiling using 16S rRNA gene amplicon analysis of samples that were treated at a commercial processing scale revealed that <em>Serratia</em>, <em>Carnobacterium</em>, <em>Yersinia</em>, <em>Vagococcus</em>, <em>Morganella</em>, <em>Dellaglioa</em> were the dominant taxa (relative abundance &gt;1 %) on stored pork samples. The use of ozone nanobubbles significantly reduced the relative abundance of <em>Vagococcus</em> and <em>Clostridium</em> when compared to control samples. In summary, ozone nanobubbles are an effective tool to reduce bacterial counts on meat and show promise to extend the shelf life of fresh meat.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111128"},"PeriodicalIF":5.0,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464818","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":"Spoilage potential of Bacillus isolated from cooked sausage: Bidirectional verification from in vitro to in situ","authors":"Lijun Tan ,&nbsp;Yong Xie ,&nbsp;Wendi Zhang ,&nbsp;Shasha Zheng ,&nbsp;Ying Wu ,&nbsp;Yunhao Ma ,&nbsp;Jinsong Zhao ,&nbsp;Cong Li ,&nbsp;Baocai Xu","doi":"10.1016/j.ijfoodmicro.2025.111114","DOIUrl":"10.1016/j.ijfoodmicro.2025.111114","url":null,"abstract":"<div><div>Understanding the role of common microorganisms in the spoilage of cooked sausages is essential for developing effective preservation strategies. In the framework of this study, six potential spoilage microorganisms were isolated from spoiled cooked sausages, identified through morphological, physiological, and genetic analyses as <em>Bacillus cereus</em> (two strains), <em>Bacillus safensis</em>, <em>Bacillus altitudinis</em>, <em>Bacillus megaterium</em>, and <em>Bacillus infantis</em>. All isolates exhibited significant protein or lipid degradation activities, except for <em>B. infantis</em>. The spoilage potential of <em>Bacillus</em> was systematically evaluated using a cooked sausage inoculation model <em>in situ</em> based on physical, chemical, and biological changes. Results indicated that <em>Bacillus</em> rapidly colonized cooked sausages, accelerating protein and lipid degradation and thereby deteriorating appearance and texture. Additionally, 74 volatile organic compounds (VOCs) were identified in both <em>Bacillus</em>-inoculated and control samples, revealing that <em>Bacillus</em> transformed aroma compounds such as terpenes into off-flavor compounds like alcohols, aldehydes, and acids (<em>e.g.</em>, 1-octen-3-ol, nonanal, and phenylacetic acid). Correlation analysis confirmed the association of <em>Bacillus</em> with spoilage characteristics and VOCs evolution. This study elucidates the spoilage potential and mechanisms of <em>Bacillus</em> in cooked sausages, providing a foundation for developing an effective quality control strategy.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111114"},"PeriodicalIF":5.0,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464816","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":"Salmonella enterica Senftenberg (IOC 2319) and Salmonella enterica Typhimurium (ATCC 14028) under low water activity stress: Effects on culturability and cell viability","authors":"Syllas B.S. Oliveira ,&nbsp;Mayara M. Oliveira ,&nbsp;Leticia S. Lopes ,&nbsp;Arthur K.R. Pia ,&nbsp;João Victor Virgilio-da-Silva ,&nbsp;Anderson S. Sant'Ana","doi":"10.1016/j.ijfoodmicro.2025.111117","DOIUrl":"10.1016/j.ijfoodmicro.2025.111117","url":null,"abstract":"<div><div><em>Salmonella enterica</em> is one of the most important foodborne pathogens for public health worldwide. When <em>Salmonella enterica</em> is exposed to low water activity, changes in cellular behavior may occur. These changes can impact the cells that form a colony on specific nutrient media (culturability) and the metabolically or physiologically active cells (viability) of <em>Salmonella</em> cells, with consequences for the analytical methods and food safety management. Thus, this study studied the impact of continuous and recurrent exposure of <em>S.</em> Senftenberg IOC 2319 and <em>S.</em> Typhimurium ATCC 14028 to water activity (a_w) treatments between 0.4 and 0.99 over 24 h and five days. The culturability was determined using the plate count technique, and cell viability was measured by flow cytometry. <em>S.</em> Senftenberg IOC 2319 was shown to be more resistant to a_w stress than <em>S.</em> Typhimurium ATCC 14028. A total of 6.9 and 8.5 log CFU/mL reductions were observed for <em>S.</em> Senftenberg IOC 2319 and <em>S.</em> Typhimurium ATCC 14028. Although both bacteria lost culturability on plate counting, the flow cytometry results demonstrated that they remained viable between 7.09 and 9.23 log CFU/mL for <em>S.</em> Senftenberg IOC 2319 and <em>S.</em> Typhimurium ATCC 14028, respectively. This result opens questions about whether they can recover and adapt a food matrix, causing a greater risk to the consumer. In conclusion, low water activity stresses can cause significant changes in <em>Salmonella</em> strains, and the use of Flow cytometry can be a valuable technique to understand the physiological status of microorganisms better and suggest the importance of safer and faster methods for standard microbiological evaluation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111117"},"PeriodicalIF":5.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464817","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":"Potential genetic markers of biofilm formation ability by Listeria monocytogenes isolated from fresh agricultural products","authors":"Jing Wang ,&nbsp;Qingli Dong ,&nbsp;Xiujin Chen ,&nbsp;Bo Feng ,&nbsp;Yang Qu ,&nbsp;Ting Lin ,&nbsp;Yalong Bai ,&nbsp;Peihong Liu ,&nbsp;Changyan Zhou ,&nbsp;Yujuan Suo","doi":"10.1016/j.ijfoodmicro.2025.111118","DOIUrl":"10.1016/j.ijfoodmicro.2025.111118","url":null,"abstract":"<div><div>The ability of <em>Listeria monocytogenes</em> to form biofilms is the key to its persistence in the food industry. Biofilm phenotype assessment is mainly based on physical and chemical methods, which are time-consuming. The aim of this study was to analyze genetic differences in the biofilm-forming ability of L. <em>monocytogenes</em>, found potential genetic markers, and quickly determined the biofilm phenotype. In particular, 103 strains of L. <em>monocytogenes</em> from agricultural products, were evaluated through multilocus sequence typing and their biofilm formation assays. The genetic characteristics of 12 representative strains were analyzed by comparative genomics, and the relevant genetic characteristics of the 103 strains were verified by polymerase chain reaction technology. The 103 strains were divided into 22 sequence types (STs), and top six types were ranked from high to low according to the median of biofilm biomass as follows: ST91, ST87, ST8, ST9, ST121, ST155, and all of them exhibited 2–3 biofilm phenotypes (strong, medium and weak). Comparative genomics analysis and verification identified the <em>vip</em> gene as a preliminary genetic marker for biofilm phenotypes, and the accuracy of determination can be improved by combining <em>vip</em> with 1–3 genes (<em>srmB</em>, <em>cycB</em>, and <em>uvrB</em>) or STs (ST8, ST87, and ST121). In addition, the <em>smc_4</em>, <em>srmB-inlH</em>, <em>inlH</em> and <em>ssbA</em> genes could accurately distinguish the phenotypes of ST9, ST155, ST91 and other STs. These genetic markers could be used as key targets for rapid determination of the biofilm phenotype of L. <em>monocytogenes</em>, thereby providing useful guidance for the optimization of disinfection processes in the food industry.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111118"},"PeriodicalIF":5.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143436674","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":"Design of a nitrite-free dry-cured fermented “salchichón” process preventing growth of Salmonella, Listeria monocytogenes, and Staphylococcus aureus","authors":"Juan C. Pulido,&nbsp;Irene Martín,&nbsp;Cristina Castaño,&nbsp;José M. Martín-Miguélez,&nbsp;Josué Delgado,&nbsp;Juan J. Córdoba","doi":"10.1016/j.ijfoodmicro.2025.111116","DOIUrl":"10.1016/j.ijfoodmicro.2025.111116","url":null,"abstract":"<div><div>The processing of nitrite-free dry-cured fermented “salchichón” has been modified and evaluated to know its efficacy in preventing the growth of the pathogenic bacteria <em>L</em>. <em>monocytogenes</em>, <em>Salmonella,</em> and <em>S. aureus</em>. For this, two ripening processes of “salchichón” were performed: a first ripening process to design the best conditions of cold ripening, for preventing the growth of the mentioned pathogens; and a second one with the already established most optimal cold conditions of processing. In both ripening processes <em>L</em>. <em>monocytogenes</em>, <em>Salmonella,</em> and <em>S. aureus</em> and two lactic acid bacteria (LAB) (a selected <em>Latilactobacillus sakei</em> and a commercial culture), were inoculated. The decrease of moisture and pH of the “salchichón” during initial cold ripening for 22 days at 5 °C, to reach values of 40 % (a_w below 0.93) and 5.5, respectively, were critical for the reduction of <em>L</em>. <em>monocytogenes</em>, <em>Salmonella,</em> and <em>S. aureus</em> in all of the inoculated batches, even after further ripening at 15 °C for 30 days. In addition, inoculated LAB acted summatively with the decrease of a_w and pH in the reduction of these pathogenic bacteria. In the second ripening process of “salchichón” using the above selection conditions, significant reductions of 2.8, 4.4, and 2.9 log CFU/g of <em>L</em>. <em>monocytogenes</em>, <em>Salmonella,</em> and <em>S. aureus</em>, respectively were found throughout the complete ripening process. Thus, the processing of nitrite-free “salchichón” combining an initial cold ripening at 5 °C and the use of LAB cultures prevents the growth of accidental contaminations of <em>L</em>. <em>monocytogenes</em>, <em>Salmonella</em> and <em>S. aureus</em> that could take place during processing.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111116"},"PeriodicalIF":5.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453008","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":"Presence and characterization of the human pathogenic Vibrio species in the microbiota of Manila clams using cultural and molecular methods","authors":"Angela Zampieri ,&nbsp;Lisa Carraro ,&nbsp;Hooriyeh Mohammadpour,&nbsp;Giulia Dalla Rovere,&nbsp;Massimo Milan,&nbsp;Luca Fasolato,&nbsp;Barbara Cardazzo","doi":"10.1016/j.ijfoodmicro.2025.111113","DOIUrl":"10.1016/j.ijfoodmicro.2025.111113","url":null,"abstract":"<div><div>The North Adriatic lagoons and the Po River Delta are important areas for farming Manila clams (<em>Ruditapes philippinarum</em>). These areas have been heavily impacted by climate change, reducing livestock numbers and increasing pathogen spread. Shellfish, particularly clams, are primary vectors for <em>Vibrio</em> pathogens affecting humans. In this study, the occurrence of human pathogenic <em>Vibrio</em> species on Manila clams was investigated using an integrated approach that combined culture-dependent and culture-independent techniques. Samples were collected over three years from farming areas in the northeastern Adriatic lagoons and the Po River Delta, regions seriously impacted by climate change and pollution. In this study, species of the human pathogen <em>Vibrio</em> were analyzed in the clam microbiota and characterized using <em>recA-pyrH</em> metabarcoding and shotgun metagenomics. Human pathogenic <em>Vibrio</em> species were widespread in the clam microbiota, especially in summer, demonstrating that the environmental conditions on the northern Adriatic coasts allowed the growth of these bacteria. <em>V. parahaemolyticus</em> and <em>V. vulnificus</em> were also quantified using qPCR in &lt;50 % of summer samples Shotgun metagenomics revealed the similarity of <em>V. parahaemolyticus</em> strains to other worldwide genomes, enabling improved pathogen identification and tracking. In the future, climate change could cause these conditions to become even more favorable to these bacteria, potentially increasing pathogen spread. Consequently, enhanced monitoring and control of both the environment and seafood products should be planned to ensure food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111113"},"PeriodicalIF":5.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464815","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":"Genetic relatedness of Staphylococcus aureus isolates within food outbreaks by single nucleotide polymorphisms","authors":"Rémi Duchez ,&nbsp;Noémie Vingadassalon ,&nbsp;Déborah Merda ,&nbsp;Tom Van Nieuwenhuysen ,&nbsp;Brian Byrne ,&nbsp;Christos Kourtis ,&nbsp;Yacine Nia ,&nbsp;Jacques-Antoine Hennekinne ,&nbsp;Marina Cavaiuolo","doi":"10.1016/j.ijfoodmicro.2025.111115","DOIUrl":"10.1016/j.ijfoodmicro.2025.111115","url":null,"abstract":"<div><div>Investigation of bacterial food outbreaks by whole genome sequencing can rely on the inspection of the genetic relatedness between isolates through the application of single nucleotide polymorphism (SNP) thresholds. However, there is no consensus for <em>Staphylococcus aureus</em> in the context of food outbreaks. In this study, we propose a SNP cut-off by taking into account the mutation rate and the evolution time of this pathogen in food. Through in vitro microevolution, we determined the mutation rate of three <em>S. aureus</em> strains grown under mimicked food stressing conditions. From the mutation rate, we set a cut-off of 28 SNPs considering 30 days as evolution time based on the average shelf-life of foods contaminated by <em>S. aureus</em> and the timeline for identifying this pathogen in outbreaks. The SNP threshold was applied to retrospectively study ten staphylococcal food outbreaks to assess whether isolates from food and/or of human origin from the same outbreak were epidemiologically related. To interpret SNP distances, phylogenetic tree topologies and bootstraps were integrated and showed that isolates differing by up to 28 SNPs were monophyletic. Our suggested cut-off can be used in outbreak management to identify closely related <em>S. aureus</em> strains.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111115"},"PeriodicalIF":5.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471681","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 microbial terroir of Agiorgitiko cv. in the Nemea PDO zone","authors":"Ilario Ferrocino ,&nbsp;Lena Pagiati ,&nbsp;Konstantinos X. Soulis ,&nbsp;Maria Kazou ,&nbsp;Rania Anastasiou ,&nbsp;Dionissios Kalivas ,&nbsp;Effie Tsakalidou","doi":"10.1016/j.ijfoodmicro.2025.111111","DOIUrl":"10.1016/j.ijfoodmicro.2025.111111","url":null,"abstract":"<div><div>Agiorgitiko is a major Greek red winegrape variety of high economic importance cultivated almost exclusively in the Nemea PDO zone in Peloponnese, Greece. Here, we describe the microbiota and mycobiota of grape and soil samples collected over three consecutive harvest periods (September 2019, 2020 and 2021). The results revealed a common microbiome composition across the Nemea PDO zone vineyards, despite significant variations in the community structure regarding dominant bacterial and fungal taxa per sampling year, which were associated with weather factors. Grape samples of 2019 were enriched in several plant growth promoting bacteria, including <em>Bradyrhizobium</em>, <em>Streptomyces</em>, <em>Massilia</em> and <em>Sphingomonas</em>, selected by the particular weather conditions. On the other hand, the predominance of <em>Botrytis</em> in the same samples was observed, indicating again the impact of weather conditions on the microbial structure. Understanding these dynamics could improve management practices aimed at vine cultivation and wine quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"433 ","pages":"Article 111111"},"PeriodicalIF":5.0,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429356","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}