International journal of food microbiology最新文献

{"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}

{"title":"Evaluation of the virulence characteristics of ST11 Salmonella enterica from different sources using a 2D cell model","authors":"Linlin Xiao ,&nbsp;Yulin Long ,&nbsp;Binru Gao ,&nbsp;Ying Hu ,&nbsp;Tantao Zhang ,&nbsp;Qian Xiao ,&nbsp;Xiaojie Qin ,&nbsp;Xuejuan Xia ,&nbsp;Xiang Wang ,&nbsp;Zhuosi Li ,&nbsp;Qingli Dong","doi":"10.1016/j.ijfoodmicro.2025.111151","DOIUrl":"10.1016/j.ijfoodmicro.2025.111151","url":null,"abstract":"<div><div>This study aimed to evaluate the virulence characteristics of ST11 <em>Salmonella enterica</em> from various sources and explore its pathogenic mechanisms and the molecular basis of antimicrobial resistance. In total, 20 <em>Salmonella</em> isolates collected between 2017 and 2022 from environmental, animal, clinical, and food sources were analyzed. Comprehensive investigations were conducted using whole-genome sequencing, bioinformatic analysis, broth microdilution methods, a two-dimensional (2D) cell model (Caco-2 cells), and a <em>Galleria mellonella</em> infection model. All tested ST11 strains carried major pathogenicity islands (PAIs) SPI-1salmonella pathogenicity island-1 (SPI-1) to SPI-5, and 90 % of the isolates harbored three or more plasmids, facilitating the horizontal transfer of virulence genes. Expression levels of <em>sopA</em>, <em>ssaV</em>, <em>sipA</em>/<em>sspA</em>, and <em>sipB</em>/<em>sspB</em> virulence genes varied significantly among strains, with <em>sipB</em>/<em>sspB</em> playing a key role in the invasion of ST11 strains. The results of invasion assays using the 2D cell model were consistent with those from the <em>Galleria mellonella</em> infection model, validating the 2D model's effectiveness in evaluating <em>Salmonella</em>'s virulence. The findings suggest that <em>Salmonella</em>'s virulence is not directly associated with the source of the isolates, and plasmid diversity may impact adaptability and transmission patterns. This study provides new insights into the pathogenic mechanisms of ST11 <em>Salmonella</em> and lays the groundwork for developing a novel 3D cell model to assess bacterial virulence.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111151"},"PeriodicalIF":5.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143593573","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":"Sucrose improve Lactiplantibacillus plantarum LIP-1's tolerance to heat by increasing biofilm production","authors":"Qiaoling Zhang ,&nbsp;Jingjing E ,&nbsp;Xinkun Guo,&nbsp;Suyi Jiao,&nbsp;Junguo Wang","doi":"10.1016/j.ijfoodmicro.2025.111136","DOIUrl":"10.1016/j.ijfoodmicro.2025.111136","url":null,"abstract":"<div><div>Optimizing the carbon source to increase biofilm production and thus boost the heat tolerance of strains is a promising strategy. However, related research is scarce. This study investigated the effects of varying glucose and sucrose amounts added to MRS medium on biofilm production and heat tolerance by <em>Lactiplantibacillus plantarum</em> LIP-1. Transcriptomic, proteomic, and metabolomic approaches were combined to analyze the intrinsic mechanism underlying the sucrose-induced increase in biofilm production. We then investigated the protective role of the biofilm for the strain.</div><div>Compared with the control group (2 % glucose), biofilm production in the experimental group (2 % glucose+2 % sucrose) increased by 27 %, and after heat treatment (75 °C for 40 s), the experimental group demonstrated a 38 % increase in heat tolerance. Multiomic results unveiled that biofilm synthesis-related metabolism pathways were altered in the experimental group compared with the control group. When the expression of key genes and the enzymes they encode(sacA, metC, mccB, and CTH) was upregulated, L-homocysteine was synthesized. According to metabolomics results, the L-homocysteine content in the experimental group increased to twice that in the control group. This resulted in a 37 % increase in the extracellular protein content of biofilms. The biofilm inhibition test confirmed that this increase in extracellular protein content was the primary factor augmenting the strain's heat tolerance.</div><div>The findings suggested that adding sucrose to MRS medium for boosting biofilm production is a viable technical approach that enhances cell tolerance to heat.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111136"},"PeriodicalIF":5.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143593574","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":"Preparation and bioactivities of chitosan nicotinamide derivatives and their application in the preservation of cherry tomatoes","authors":"Hehe Yang ,&nbsp;Yan Lu ,&nbsp;Liangliang Bao ,&nbsp;Yao Liu ,&nbsp;Dongqi Liu ,&nbsp;Zhimei Zhong","doi":"10.1016/j.ijfoodmicro.2025.111149","DOIUrl":"10.1016/j.ijfoodmicro.2025.111149","url":null,"abstract":"<div><div>Three pyridine-3-formyl chitosan derivatives were successfully prepared, and the preservation performance of the derivatives was examined. According to the results, the derivatives exhibited better antifungal and antioxidant properties than that of chitosan. At a supply concentration of 0.5 mg/mL, 2-ANACS could scavenge DPPH radicals at a rate of (92.82 ± 0.38)%. Additionally, all three derivatives exhibited less cytotoxicity and higher biocompatibility. In the freshness preservation studies of cherry tomatoes, the three derivatives considerably decreased the weight loss rate and postponed the drop in V_C and titratable acid content. After 32 days of 2.0 g/L VPPCS treatment, the weight loss of cherry tomatoes was (4.0 ± 0.52) % among them. Still, the weight loss of cherry tomato in the chitosan treatment and blank control was (5.5 ± 1.33) % and (5.94 ± 1.02) %, respectively, which was considerably decreased by VPPCS therapy. These findings demonstrated that adding niacin improved chitosan's antifungal and antioxidant properties, extended the shelf life of cherry tomatoes, and increased the potential uses of chitosan and its derivatives in fruit preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111149"},"PeriodicalIF":5.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580838","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 of the ribosomal RNA methylase gene erm(A) and its promoter mutation in Campylobacter coli from chicken cecum","authors":"Ting Liu ,&nbsp;Xiao Liu ,&nbsp;Xingyang Dai ,&nbsp;Jinhu Huang ,&nbsp;Runsheng Li ,&nbsp;Liping Wang ,&nbsp;Xiaoming Wang","doi":"10.1016/j.ijfoodmicro.2025.111138","DOIUrl":"10.1016/j.ijfoodmicro.2025.111138","url":null,"abstract":"<div><div>Macrolide antibiotics are commonly used to treat campylobacteriosis in both clinical settings and animal husbandry. The emergence of macrolide-resistant <em>Campylobacter</em> poses public health risks. In this study, six <em>Campylobacter coli</em> strains carrying <em>erm</em>(A) gene were identified from chicken cecum samples, and the functionality and genetic environment of <em>erm</em>(A) were analyzed. Antimicrobial susceptibility testing was conducted on <em>Campylobacter</em> isolates. WGS was used to analyze the genetic characteristics of <em>erm</em>(A)-positive strains. Cloning and in vitro-induced drug resistance assay were used to investigate the function of <em>erm</em>(A) gene. A total of 42 (20.2 %) <em>C. coli</em> isolates were obtained from 208 samples collected from chicken cecum, among which 6 <em>erm</em>(A)-positive. Induced drug resistance assay revealed a cytosine insertion at −54 bp/−55 bp in the <em>erm</em>(A) promoter, leading to a 4-fold increase in erythromycin MIC. WGS analysis showed that the <em>erm</em>(A) gene in <em>C. coli</em> shared high nucleotide sequence identity with that in <em>Enterococcus faecalis</em> and co-located with <em>optrA</em> between IS<em>1216</em>. To the best of our knowledge, this is a report of the prevalence and characterization of <em>erm</em>(A)-positive <em>C. coli</em> from chicken cecum. A cytosine insertion at −54 bp/−55 bp in the <em>erm</em>(A) promoter, leading to a 4-fold increased erythromycin MIC in <em>Campylobacter coli</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111138"},"PeriodicalIF":5.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580830","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}