International journal of food microbiology最新文献

{"title":"Deciphering the preservative effects of protamine from Xinjiang Coregonus peled on grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage: a perspective from the microbiome","authors":"Rong Zhang ,&nbsp;Yanan Gao ,&nbsp;Xiaoji Fan ,&nbsp;Song Zhu ,&nbsp;Tingzhang Wang ,&nbsp;Lili Gao ,&nbsp;Xueqin Zhao ,&nbsp;Zhuang Ma ,&nbsp;Yiling Fan ,&nbsp;Dan Jiang ,&nbsp;Shuyan Liu","doi":"10.1016/j.ijfoodmicro.2025.111222","DOIUrl":"10.1016/j.ijfoodmicro.2025.111222","url":null,"abstract":"<div><div>Protamine is a natural cationic peptide which has been utilized as a food preservative, since its antibacterial capability against a wide range of Gram-negative and -positive bacteria. Despite the antibacterial mechanism has been well uncovered, its role in complex food microbial communities is largely elusive. In the present study, grass carp (<em>Ctenopharyngodon idellus</em>) fillets were treated with protamine and a protamine-based compound preservative, and stored at 4 °C for 15 days. The pH, total viable count (TVC), and total volatile base nitrogen (TVB-N) were monitored during the refrigerated storage, as well as the bacterial communities by 16S rRNA amplicon sequencing. Protamine, especially the protamine compound preservative, reduced the pH, TVC and TVB-N during the storage, and prolonged the shelf life of fish fillets. Bacterial communities on fillets during the refrigerated storage challenged by protamine and its compound preservative significantly differed from that in control. Prevalent genera including <em>Aeromonas</em>, <em>Pseudomonas</em>, and <em>Myroides</em> were significantly altered by protamine treatment. A group of 18 genera were closely associated with the antibacterial activity of protamine. The fillets treated with protamine possessed a more complex and stable bacterial community. Our study depicted a dynamic alteration of bacterial communities during the refrigerated storage of fish fillets, and offered an insight into the understanding of the antibacterial mechanisms of protamine from a microbiota perspective.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111222"},"PeriodicalIF":5.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144114876","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":"Assessing the growth dynamics of Listeria monocytogenes and microbiota in RTE poultry: A combined BP-ANN and traditional approach","authors":"Zichen Deng ,&nbsp;Wenqian Li ,&nbsp;Yihuan Song ,&nbsp;Hongyi Wen ,&nbsp;Yongxian Zhang ,&nbsp;Yan Du ,&nbsp;Yan Wang ,&nbsp;Can Huang ,&nbsp;Jingyu Chen","doi":"10.1016/j.ijfoodmicro.2025.111221","DOIUrl":"10.1016/j.ijfoodmicro.2025.111221","url":null,"abstract":"<div><div>Ready-to-eat (RTE) poultry meats are increasingly popular as convenient snacks, but their refrigeration creates conditions that may facilitate the growth of foodborne pathogens, such as <em>Listeria monocytogenes</em>, posing significant food safety risks. To address this issue, a Backpropagation Artificial Neural Network (BP-ANN) model incorporating environmental factors was established to predict the growth of <em>L. monocytogenes</em> and background microbiota (BM) in RTE poultry meats—duck wings (DW), duck tongues (DT), and duck necks (DN)—at 4 °C, 10 °C, 15 °C, and 25 °C. Besides, the traditional predictive model was also developed to simulate the growth dynamics and maximum growth rates (<em>μ</em>_<em>max</em>). The Baranyi model, identified as the best fit based on RMSE (0.28 ± 0.05 log CFU/g) and AIC (5.68 ± 2.47), was employed as the foundation for a competition model incorporating the Jameson effect, demonstrating that BM reached the stationary phase faster, significantly inhibiting <em>L. monocytogenes</em> growth. With increasing temperature, the <em>μ</em>_<em>max</em> of <em>L. monocytogenes</em> rose from 0.05 ± 0.02 to 0.68 ± 0.09 h^-1, while that of BM increased from 0.06 ± 0.02 to 0.77 ± 0.08 h^-1. Notably, DW provided more favorable conditions for microbial growth compared to DN and DT. In addition, the BP-ANN model effectively captured complex nonlinear interactions among temperature, pH, A_w, and meat types, achieving high predictive accuracy (R² = 0.9882). It thus offered a complementary explanation to traditional modeling. Model validation using an independent dataset at 8 °C, 12 °C, and 20 °C confirmed high predictive reliability of developed models, with error margins ranging from 0.2 to 0.5 log CFU/g. These findings provide valuable tools for predicting microbial growth in RTE poultry products, aiding in risk assessment, and informing temperature-dependent storage strategies to improve food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111221"},"PeriodicalIF":5.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899460","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":"Revealing the influence of Lacticaseibacillus paracasei C5 on the flavor formation of bread dough by metagenomics and flavouromics","authors":"Yuxin Gan ,&nbsp;Jinxi Cui ,&nbsp;Aoxuan Nie ,&nbsp;Yuxia Yang ,&nbsp;Xiuhong Zhao","doi":"10.1016/j.ijfoodmicro.2025.111220","DOIUrl":"10.1016/j.ijfoodmicro.2025.111220","url":null,"abstract":"<div><div>This study investigated the impact of <em>L. paracasei</em> C5 on the generation of flavor compounds in bread through metagenomics and flavouromics. Metagenomic profiling revealed that <em>L. paracasei</em> C5 facilitated carbohydrate, amino acid, and lipid metabolism in the dough. Correlative analyses between specific microbial species and flavor compounds demonstrated a positive association between <em>L. paracasei</em> and key flavor compounds in bread, such as 2-nonenal,(E)-, 2-octenal,(E)-, benzeneacetaldehyde, and hexanoic acid, ethyl ester. A predictive network outlining the metabolic pathways responsible for <em>L. paracasei</em> C5 sourdough bread flavor compounds was established, elucidating the microbial annotation of pertinent genes and enzymes. The findings underscored the synergistic role of <em>L. paracasei</em> and <em>S. cerevisiae</em> in enhancing the activity of encoded enzymes involved in carbohydrate degradation, acetyl-CoA synthesis, succinate conversion, acyl-CoA production, transaminases, alcohol dehydrogenase, and carboxylesterases. These results offer novel insights into the mechanisms by which <em>L. paracasei</em> C5 augments bread flavor.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"437 ","pages":"Article 111220"},"PeriodicalIF":5.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869122","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 effects of carbendazim on metabolic pathways of Saccharomyces cerevisiae Saflager S-189 and beer characteristics","authors":"Xingguang Chen ,&nbsp;Wenzhe Li ,&nbsp;Jiyang Chu ,&nbsp;Ziqiang Chen ,&nbsp;Lifang Zou ,&nbsp;Lei Wang ,&nbsp;Ran Qiu ,&nbsp;Jian Lu ,&nbsp;Dianhui Wu","doi":"10.1016/j.ijfoodmicro.2025.111219","DOIUrl":"10.1016/j.ijfoodmicro.2025.111219","url":null,"abstract":"<div><div>Carbendazim (CBZ) is a broad-spectrum fungicide commonly used in agriculture, but its residue can contaminate beer ingredients, potentially affecting <em>Saccharomyces cerevisiae</em> and beer quality. In this work, the effect of CBZ on <em>Saccharomyces cerevisiae</em> Saflager <em>S-189</em> (<em>S-189</em>) and beer quality was investigated. The results demonstrated that <em>S-189</em> was inhibited at concentrations equal to or exceeding 150 μg/kg of CBZ, reducing its growth rate, cell number, viability, and damaging cell structure. The CBZ disrupted multiple metabolic pathways in <em>S-189</em>, including amino acid biosynthesis, tRNA biosynthesis, and ABC transporters, and negatively affected energy metabolism, antioxidant activity, nutrient transport, and fermentation performance. Compared with the control group, the fermentation degree, alcohol content, and total acidity of beer fermented with 300 μg/kg CBZ-contaminated wort decreased, while the true concentration, pH, turbidity, and alcohol-ester ratio increased. Furthermore, CBZ changed the content of key flavor substances in beer, which affected the flavor quality of beer.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"437 ","pages":"Article 111219"},"PeriodicalIF":5.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873560","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":"Interlaboratory proficiency tests to assess the analytical competency of French official control laboratories for the analysis of Listeria monocytogenes, Salmonella spp. and coagulase-positive staphylococci in food","authors":"Léna Barre ,&nbsp;Florence Guillier ,&nbsp;Bertrand Lombard ,&nbsp;Corinne Danan ,&nbsp;Jacques-Antoine Hennekinne ,&nbsp;Boris Constantin ,&nbsp;Romain Le Neve ,&nbsp;Sandrine Nguyen ,&nbsp;Abdelkader Boubetra ,&nbsp;Marianne Chemaly ,&nbsp;Yacine Nia ,&nbsp;Laetitia Bonifait","doi":"10.1016/j.ijfoodmicro.2025.111218","DOIUrl":"10.1016/j.ijfoodmicro.2025.111218","url":null,"abstract":"<div><div>A common interlaboratory proficiency testing scheme in food microbiology was organised yearly in France from 2019 to 2021 by the three National Reference Laboratories for <em>Listeria monocytogenes</em>, <em>Salmonella</em> spp. and coagulase-positive staphylococci (CPS). This proficiency testing scheme aimed to assess the performance of French official control laboratories for the detection and enumeration of these three major foodborne pathogenic bacteria covered by European regulations on microbiological criteria for foodstuffs. An average of 65 laboratories participated in the proficiency test (PT) each year, using either reference or validated alternative methods. For each PT, ten samples for detection and four samples for enumeration per pathogen were sent to each participant. Over the three years, the PT results demonstrated the ability of the laboratory network to detect L. <em>monocytogenes</em> and <em>Salmonella</em> spp., as well as to enumerate L. <em>monocytogenes</em> and CPS in food matrices. These PTs showcased the robustness of the official laboratory network and provided an opportunity to give scientific and technical advices in case of discrepancy results, representing an efficient tool for quality improvement of the analyses performed by the laboratory network.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111218"},"PeriodicalIF":5.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143894336","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 accurate approach to predict Salmonella Enteritidis PT 30 survival based on dynamic thermal resistance during hot air assisted radio frequency pasteurization of in-shell walnuts","authors":"Yu Liu ,&nbsp;Jincheng Ma ,&nbsp;Zhipeng Liu ,&nbsp;Shaojin Wang ,&nbsp;Long Chen","doi":"10.1016/j.ijfoodmicro.2025.111216","DOIUrl":"10.1016/j.ijfoodmicro.2025.111216","url":null,"abstract":"<div><div>A significant variation between experimental and predicted log reductions of <em>Salmonella</em> at a constant water activity level has been previously found during a simultaneous hot air assisted radio frequency (HARF) pasteurization and drying of low-moisture foods (LMFs). However, how the dynamic thermal resistance of <em>Salmonella</em> changes with the changing temperature and water activity during HARF is unclear. Thermal inactivation kinetics of <em>Salmonella Enteritidis</em> PT 30 (<em>S. enteritidis</em> PT 30) in walnut shell powder and on in-shell walnuts were investigated under three temperatures and water activities. The dynamic thermal resistance (<em>D</em>-value) of <em>S. enteritidis</em> PT 30 in walnut shell powder and on in-shell walnuts were quantitatively described by modified Bigelow models during simultaneous HARF pasteurization and drying. The survival of <em>S. enteritidis</em> PT 30 was predicted and validated based on the dynamic thermal resistance on in-shell walnuts during HARF pasteurization. The results showed that the <em>D</em>-values of <em>S. enteritidis</em> PT 30 on in-shell walnuts were significantly (<em>P</em> &lt; 0.05) higher than those in walnut shell powder at different temperatures and water activities, indicating a need to determine the thermal resistance parameters based on real-case pasteurization scenarios. The dynamic thermal resistance of <em>S. enteritidis</em> PT 30 in walnut shell powder and on in-shell walnuts first decreased and then increased during the simultaneous HARF pasteurization and drying. The experimental log reduction (2.06 ± 0.08) of <em>S. enteritidis</em> PT 30 on in-shell walnuts was close to the predicted value (2.07) during the simultaneous HARF pasteurization and drying. Predicting microbial survival based on the dynamic thermal resistance of <em>S. enteritidis</em> PT 30 on in-shell walnuts is more accurate and reliable than that based on the static one. The developed model and proposed approach are valuable and crucial for the commercialization of simultaneous RF pasteurization and drying processes of LMFs.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"437 ","pages":"Article 111216"},"PeriodicalIF":5.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869124","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 and methodology for monitoring the occurrence of foodborne pathogens in meat and poultry in United States: Case study of Campylobacter on chicken","authors":"Michael S. Williams ,&nbsp;Eric D. Ebel ,&nbsp;Iva Bilanovic ,&nbsp;Neal J. Golden ,&nbsp;Drew S. Posny ,&nbsp;Anant X. Venu ,&nbsp;Mark R. Powell","doi":"10.1016/j.ijfoodmicro.2025.111217","DOIUrl":"10.1016/j.ijfoodmicro.2025.111217","url":null,"abstract":"<div><div>In the United States, the Food Safety and Inspection Service (FSIS), which is part of the U.S. Department of Agriculture, oversees multiple sampling programs that focus on detecting microbial contamination of meat and poultry in slaughter and processing establishments. There have been efforts across scientific disciplines to describe data collection methods and estimation strategies for large scale surveys to allow for the integration of data from multiple sources. The FSIS sample selection methods can be described as a close approximation of either a stratified or two-stage cluster sampling design. These surveys therefore support estimates of pathogen occurrence that are derived under both design- and model-based inferential paradigms. This retrospective study will describe population-level estimation strategies and how changes in pathogen contamination can be monitored across time using a trend analysis. An example based on <em>Campylobacter</em> on broiler chicken carcasses is provided. The example demonstrates that changes in the apparent prevalence during the study period are predominantly the result of changes in laboratory methods.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"437 ","pages":"Article 111217"},"PeriodicalIF":5.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143881865","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":"Assessing safety risks associated with Burkholderia gladiolus in soaked Auricularia auricula-judae: One instant predictive model study","authors":"Xiujin Chen ,&nbsp;Minghui Dai ,&nbsp;Li Bai ,&nbsp;Jun Wang ,&nbsp;Zixin Peng ,&nbsp;Yang Qu ,&nbsp;Shanshan Chen ,&nbsp;Xianli Yang ,&nbsp;Yalong Bai ,&nbsp;Changyan Zhou ,&nbsp;Yujuan Suo","doi":"10.1016/j.ijfoodmicro.2025.111212","DOIUrl":"10.1016/j.ijfoodmicro.2025.111212","url":null,"abstract":"<div><div>Soaked <em>Auricularia auricula-judae (A. auricula-judae)</em> serves as a significant vehicle for foodbome disease caused by <em>Burkholderia gladiol</em>. This study aimed to develop predictive models that described the effect of temperature on the growth and bongkrekic acid (BA) toxin production of <em>B. gladioli</em> in soaked <em>A. auricula-judae</em>. The experiment involved inoculating soaked <em>A. auricula-judae</em> with <em>B. gladioli</em> and incubating it at 4, 10, 15, 20, 26, 30 and 36 °C. <em>B. gladioli</em> concentration data was used to develop a growth predictive model, while BA measurements were utilized to create a toxin predictive model. Model validation was conducted at 18 °C, 28 °C, and 33 °C. The results indicated that <em>B. gladioli</em> did not grow at 4 °C and 10 °C. The SGompertz model was identified as the most appropriate primary model, while a quadratic polynomial model was derived as a secondary model. The secondary model determined that the minimum temperature (<em>T</em>_<em>min</em>) required for the growth in soaked <em>A. auricula-judae</em> is 12.9 °C. Furthermore, the minimum detectable concentration of <em>B. gladioli</em> for qualitative BA production in soaked <em>A. auricula-judae</em> was approximately 8 log CFU/g, and a toxin-producing model has been developed to predict the time of BA production. Finally, the validation data obtained at 18, 28, and 33 °C showed RMSE and RE values of 0.30, 0.21, and 0.22 log CFU/g and − 2.2 %, −3.1 %, and − 2.5 %, respectively. This study revealed the growth kinetics of <em>B. gladioli</em> and provides information for the foodborne risk of bongkrekic acid production by <em>B. gladioli</em> on soaked <em>A. auricula-judae</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111212"},"PeriodicalIF":5.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850333","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":"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}