International journal of food microbiology最新文献

{"title":"Unraveling Qu-aroma variation between inner and outer layers of medium-temperature Daqu: A multi-omics and sensory approach","authors":"Sheng-Bing Yang ,&nbsp;Zhen-Ming Lu ,&nbsp;Han-Jun Shen ,&nbsp;Jun-Jie Fu ,&nbsp;Yang Yang ,&nbsp;Xiao-Juan Zhang ,&nbsp;Li-Juan Chai ,&nbsp;Song-Tao Wang ,&nbsp;Su-Yi Zhang ,&nbsp;Cai-Hong Shen ,&nbsp;Jin-Song Shi ,&nbsp;Zheng-Hong Xu","doi":"10.1016/j.ijfoodmicro.2025.111392","DOIUrl":"10.1016/j.ijfoodmicro.2025.111392","url":null,"abstract":"<div><div>Solid-state fermentation heterogeneity causes microenvironmental differences, shaping diverse microbial communities and metabolite compositions. Here, we aimed to investigate the variations in <em>Qu</em>-aroma between the inner (I-) and outer (O-) layers of medium-temperature <em>Daqu</em> (MT-<em>Daqu</em>) starter, and to analyze the differences in microbial communities as well as the associated metabolic pathways related to <em>Qu</em>-aroma volatile organic compounds (VOCs). Firstly, quantitative descriptive analysis revealed that the I-layer exhibited intensified rancid-roasted notes, whereas the O-layer showed stronger grain and woody notes. Secondly, a total of 225 VOCs were identified from 88 inner and outer layer samples using HS-SPME-GC–MS, among which 43 differential VOCs were confirmed between the layers (VIP &gt; 1, <em>P</em> &lt; 0.05, and Fold change ≥1.5 or ≤0.67). Thin film (TF)-SPME-GC-O/MS revealed 52 and 47 odors with corresponding VOCs in the I- and O-layers, respectively. Subsequently, cross-referencing metagenomic and metabolic databases revealed that 37 aroma-active VOCs were functionally linked to six metabolic modules within the MT-<em>Daqu</em> microbial metabolic network. Finally, integrated metagenomic and amplicon sequencing identified potential functional microorganisms associated with specific metabolic modules. Five genera, including <em>Kroppenstedtia</em> and <em>Thermomyces</em>, were identified as characteristic of the I-layer, while 22 genera, such as <em>Lactobacillus</em> and <em>Saccharomycopsis</em>, were characteristic of the O-layer. Notably, <em>Kroppenstedtia</em>, <em>Thermomyces</em>, <em>Lactobacillus</em>, <em>Saccharomycopsis</em>, and <em>Weissella</em> were ubiquitously associated with all six metabolic modules across both layers of MT-<em>Daqu</em>. This study delivers a perspective for clarifying the spatial heterogeneity of <em>Qu</em>-aroma and its microbial drivers.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111392"},"PeriodicalIF":5.2,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144864972","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":"Escherichia coli O157:H7 survival and transfer dynamics on cold chain packaging materials: An integrated experimental-machine learning framework","authors":"Zhiqiang Wang ,&nbsp;Saiwei Ge ,&nbsp;Haiyang Li ,&nbsp;Wei Xiao ,&nbsp;Xinru Wang ,&nbsp;Jingjing Pei","doi":"10.1016/j.ijfoodmicro.2025.111388","DOIUrl":"10.1016/j.ijfoodmicro.2025.111388","url":null,"abstract":"<div><div>This study presents a comprehensive investigation of <em>Escherichia coli</em> O157:H7 survival and transfer on six cold chain packaging materials through experimental characterization and machine learning modeling. Survival experiments revealed significant material-dependent variations, with porous PE foamed cotton showing highest bacterial persistence (3.16 ± 0.04 log₁₀(CFU/sample + 1) at 24 h) and smooth nitrile surfaces demonstrating rapid reduction. Transfer rates showed temperature-dependent material ranking, with PE foamed cotton achieving highest efficiency (τ = 0.425 ± 0.021 at 5 °C) and nitrile the lowest (τ = 0.238 ± 0.024). Temperature effects revealed that refrigeration (5 °C) enhanced both bacterial survival and transfer rates (39–107 % increase) compared to freezing (−18 °C), highlighting elevated contamination risks at higher cold chain temperatures. Contact experiments showed instantaneous bacterial transfer with highest efficiency at 2.0 N/cm² within tested pressure range. Machine learning models achieved exceptional performance (R² = 0.9937 for survival, R² = 0.9937 for transfer), with SHAP analysis revealing distinct key determinants: nitrile, time, and temperature for survival prediction, and temperature, time, and surface roughness for transfer prediction. These findings establish the first systematic framework for predicting bacterial behavior on packaging materials and provide evidence-based guidance for cold chain food safety management.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111388"},"PeriodicalIF":5.2,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144852628","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":"Vibrio parahaemolyticus outer membrane porin Vpa0810 regulates its biofilm formation and plays a vital role in its stresses tolerance","authors":"Yu Sun ,&nbsp;Min Chu ,&nbsp;Chenzhi Zhuhuang ,&nbsp;Yan Wang ,&nbsp;Qiufen Mo ,&nbsp;Qinxue Ni ,&nbsp;Youzuo Zhang ,&nbsp;Menghua Yang ,&nbsp;Guangzhi Xu","doi":"10.1016/j.ijfoodmicro.2025.111390","DOIUrl":"10.1016/j.ijfoodmicro.2025.111390","url":null,"abstract":"<div><div><em>Vibrio parahaemolyticus</em> (<em>V. parahaemolyticus</em>), a Gram-negative halophilic bacterium, is a leading seafood-borne pathogen that can cause acute gastroenteritis. Outer membrane (OM) porins are involved in exporting extracellular polymeric substances, which is essential for biofilm formation. However, the contribution of porins to the biofilm formation of <em>V. parahaemolyticus</em> is still obscure. We recently found that a mutation in the DHH/DHHA1 family gene <em>vp2835</em> enhances biofilm formation in <em>V. parahaemolyticus</em> but inhibits its motility. Here, we identified an OM porin gene, <em>vpa0810</em>, from Δ<em>vp2835</em> strain. The deletion of <em>vpa0810</em> in the wild type strain resulted in the inhibition of both swarming and swimming motility, while reverted the motility defect of Δ<em>vp2835</em>. The Δ<em>vpa0810</em> decreased its biofilm formation capability in both the wild type and the Δ<em>vp2835</em> strain. Additionally, the surface hydrophobicity, auto-aggregation, OM permeability, and exopolysaccharides (EPS) content were decreased in the Δ<em>vpa0810</em> strain. Interestingly, qRT-PCR results demonstrated that the genes involved in EPS synthesis (<em>cpsA</em>, <em>scvE</em>, and <em>cpsF</em>) and the porin gene <em>ompW</em> were significantly up-regulated in the Δ<em>vpa0810</em> strain, but down-regulated in the Δ<em>vp2835-</em>Δ<em>vpa0810</em> double mutant. Furthermore, the deletion of <em>vpa0810</em> compromised its ability to form biofilm on silicon wafers, glass, stainless-steel plates, as well as on shrimp and crab surfaces. The <em>vpa0810</em> deletion mutation also reduced its stress tolerance to bile salt, low pH, low temperature, and the antibiotics colistin. In summary, our data suggest that Vpa0810 may regulate biofilm formation through EPS biosynthesis and exportation, which might provide a new target for developing control strategies against <em>V. parahaemolyticus</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111390"},"PeriodicalIF":5.2,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144842567","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":"Antimicrobial activity of corn starch cryogels incorporated with clove essential oil (Syzygium aromaticum) against antimicrobial-resistant Campylobacter jejuni: application as an absorbent pad in broiler meat packaging","authors":"Natalie Rauber Kleinübing ,&nbsp;Elder Pacheco da Cruz ,&nbsp;Laura Martins Fonseca ,&nbsp;Tassiana Ramires ,&nbsp;Isabela Schneid Kröning ,&nbsp;Rosane Lopes Crizel ,&nbsp;Pamela Inchauspe Corrêa Alves ,&nbsp;Eric Hiroyoshi Ossugui ,&nbsp;Graciela Völz Lopes ,&nbsp;Elessandra da Rosa Zavareze ,&nbsp;Wladimir Padilha da Silva","doi":"10.1016/j.ijfoodmicro.2025.111391","DOIUrl":"10.1016/j.ijfoodmicro.2025.111391","url":null,"abstract":"<div><div><em>Campylobacter jejuni</em> is a major cause of campylobacteriosis in humans. This disease is mainly related to the consumption of undercooked broiler meat or cross-contamination with broiler meat, its exudate, or packaging. This study aimed to evaluate the antimicrobial activity of clove essential oil (CEO) against antimicrobial-resistant <em>C. jejuni</em> and to incorporate this compound into a corn starch cryogel, simulating an eco-friendly absorbent pad for broiler meat packaging. The CEO showed an inhibitory effect against <em>C. jejuni</em> with the minimum inhibitory concentration and minimum bactericidal concentration varying between isolates (0.15–0.59 mg·mL⁻¹). Corn starch cryogels were produced with 0, 10, and 30 % (<em>v</em>/<em>w</em>) of CEO, exhibiting homogenous morphology with a mean pore size of approximately 143 μm, high porosity, and significant absorbent capacity. The cryogels showed anti-<em>Campylobacter</em> activity when tested on contaminated broiler meat, resulting in a ∼ 3.6-log₁₀ CFU·g⁻¹ reduction in <em>C. jejuni</em> count under microaerophilic conditions at 42 °C for 24 h, and ∼1.3-log₁₀ CFU·g⁻¹ reduction in <em>C. jejuni</em> count under aerophilic conditions at 4 °C for 48 h. The CEO cryogels also absorbed broiler meat exudates, effectively eliminating <em>C. jejuni</em> contamination, which remained &gt;8-log₁₀ CFU·g⁻¹ in the control cryogel (without CEO) in both storage conditions tested. The CEO has anti-<em>Campylobacter</em> activity in vitro, and CEO cryogels significantly inhibit <em>C. jejuni</em> in broiler meat and its exudate. Thus, CEO cryogels have the potential to be used in the food industry to ensure food safety, offering an eco-friendly and efficient alternative to reducing <em>C. jejuni</em> contamination through active packaging.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111391"},"PeriodicalIF":5.2,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886254","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 peptide-enriched walnut meal paste via microbial diversity and metabolite profiling","authors":"Wei Chen ,&nbsp;Shuo Zhang ,&nbsp;Bing Qi ,&nbsp;Siting Li ,&nbsp;Zhou Chen ,&nbsp;Yiling Tian ,&nbsp;Aijing Ma ,&nbsp;Yingmin Jia","doi":"10.1016/j.ijfoodmicro.2025.111384","DOIUrl":"10.1016/j.ijfoodmicro.2025.111384","url":null,"abstract":"<div><div>Walnut meal (WM), a protein-rich byproduct of oil extraction, holds great potential for conversion into value-added food products but remains underutilized. In this study, a two-stage fermentation process involving <em>Aspergillus oryzae</em> inoculation for koji preparation followed by natural brine fermentation was developed to produce a peptide-enriched walnut meal paste (WMP). Physicochemical analysis showed significant increases in total acidity (0.97 g/100 g), amino acid nitrogen (0.59 g/100 g), and reducing sugars (3.83 g/100 g) after fermentation. 16S rRNA sequencing revealed microbial succession from Proteobacteria to Firmicutes, with <em>Bacillus</em>, <em>Lysinibacillus</em>, and <em>Enterococcus</em> emerging as dominant genera. Redundancy analysis confirmed strong correlations between these bacteria and key physicochemical parameters. Untargeted metabolomics identified 410 differential metabolites, including 137 significantly upregulated peptides, which accounted for 48.4 % of all upregulated compounds. Many of these peptides exhibited known bioactivities such as inhibition of angiotensin-converting enzyme and dipeptidyl peptidase IV, antioxidant capacity, and kokumi flavor enhancement. KEGG pathway enrichment highlighted the activation of amino acid metabolism, particularly phenylalanine, tyrosine, and tryptophan pathways. Overall, this study provides a promising strategy for the high-value utilization of WM through microbial fermentation and offers insights into the mechanisms underlying peptide accumulation and functional enhancement in fermented plant-based foods.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111384"},"PeriodicalIF":5.2,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144989196","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":"Microbiological hygiene and food safety assessment of urban aquaponic farming","authors":"Mathis Vermeersch ,&nbsp;Liesbeth Jacxsens ,&nbsp;Tara Baele ,&nbsp;Inge Van Damme ,&nbsp;Bavo Verhaegen ,&nbsp;Nico Boon ,&nbsp;Mieke Uyttendaele","doi":"10.1016/j.ijfoodmicro.2025.111393","DOIUrl":"10.1016/j.ijfoodmicro.2025.111393","url":null,"abstract":"<div><div>Aquaponic production presents a promising approach in developing sustainable (urban) food systems, through combined production of plants and aquatic organisms for food. A commercial aquaponic farm was subjected to a longitudinal microbiological assessment of hygiene and food safety. Foodborne pathogenic bacteria (<em>Salmonella</em> spp., and <em>Listeria monocytogenes</em>), indicator bacteria (generic <em>E. coli</em>, coliforms, and <em>Enterobacteriaceae</em>) and total plate counts were determined during two distinct two-month production periods, focused on basil production from seed to mature plant and all water streams composing the irrigation water. The results indicated no direct food safety concerns to consumers, with neither <em>Salmonella</em> spp., nor <em>Listeria monocytogenes</em> detected on the ready-to-market basil leaves. The soilless substrate and irrigation water were identified as major risk factors for introducing and spreading foodborne pathogenic bacteria within the aquaponic environment. Overall, <em>E. coli</em> was present (LOD 1 CFU/100 mL or 10 CFU/g) in 21.1 % of samples and <em>Salmonella</em> spp. was detected in 8 out of 94 analyses. Generic <em>E. coli</em> was not a suitable marker for <em>Salmonella</em> spp. presence in irrigation water within the aquaponic farm. Strong correlations were found between <em>Enterobacteriaceae</em> and coliforms in water samples, however, elevated levels were not linked to positive <em>Salmonella</em> spp. detection. To mitigate microbiological food safety risks in aquaponics, the use of fit-for-purpose water, establishing a water quality monitoring plan, implementing effective UV treatment and applying appropriate cleaning and disinfection protocols are recommended. The implementation of tailored good agricultural practices (GAP) is key to ensure safe food production within aquaponic farming.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111393"},"PeriodicalIF":5.2,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144864971","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":"Sequential treatment of plasma-activated water and in-package cold plasma treatment enhances microbiological safety and storage stability of mung bean sprouts, shrimp, and bok choy mixtures","authors":"Sohee Yoon ,&nbsp;Si-Yeon Kim ,&nbsp;Sea C. Min","doi":"10.1016/j.ijfoodmicro.2025.111389","DOIUrl":"10.1016/j.ijfoodmicro.2025.111389","url":null,"abstract":"<div><div>This study developed a non-thermal interventional food technology (PAW→ICP) combining plasma-activated water (PAW) washing followed by in-package cold plasma treatment (ICP) for decontaminating mixed food consisting of mung bean sprouts, raw shrimp, and bok choy. The effects of PAW→ICP treatment on the inactivation of <em>Escherichia coli</em> O157:H7 and <em>Listeria monocytogenes</em> were evaluated, along with its impact on inhibiting the growth of aerobic bacteria in mixed food during storage at 4 °C for 10 days. The PAW→ICP treatment, conducted using a novel container designed for ICP, resulted in the microbial inactivation of <em>E. coli</em> O157:H7 and L. <em>monocytogenes</em> by 2.5 ± 0.2 log CFU/g and 2.4 ± 0.1 log CFU/g, respectively, under ICP treatment conditions of 12 kV and 3 kHz for 1 min and PAW formation conditions of 4.3 kW and 10 kHz for 30 and 40 min. The PAW→ICP treatment was more effective in inactivating microorganisms than either ICP or PAW alone (<em>p</em> &lt; 0.05). PAW→ICP treatment effectively inhibited the growth of indigenous aerobic mesophilic bacteria in the mixed food during storage. These findings suggest that the PAW→ICP process is a promising non-thermal technology capable of enhancing microbiological safety and stability of the mixed food.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111389"},"PeriodicalIF":5.2,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144842565","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":"Sep, a YieP homolog, orchestrates membrane remodeling and multi-stress resistance in Salmonella enterica isolates from food","authors":"Ping Lu ,&nbsp;Juan Xue ,&nbsp;Aiying Shi ,&nbsp;Xuemeng Ji","doi":"10.1016/j.ijfoodmicro.2025.111385","DOIUrl":"10.1016/j.ijfoodmicro.2025.111385","url":null,"abstract":"<div><div><em>Salmonella enterica</em> is a major foodborne pathogen capable of withstanding multiple environmental stresses commonly encountered during food processing. However, the genetic mechanisms underlying its membrane stress adaptation remain incompletely understood. Here, we characterized <em>sep</em>, a previously unstudied GntR-family transcriptional regulator homologous to <em>yieP</em> in <em>Escherichia coli</em>, to evaluate its role in stress resistance and membrane remodeling in <em>S. enterica</em>. Deletion of <em>sep</em> did not affect growth under non-stress conditions but significantly impaired survival following exposure to heat (55 °C), desiccation (30 % RH), osmotic (10 % NaCl), and oxidative (5 % H₂O₂) stress. The Δ<em>sep</em> mutant also exhibited reduced biofilm formation, lower antibiotic tolerance, compromised membrane integrity and potential, and altered fatty acid profiles, including loss of cyclopropane fatty acids and accumulation of unsaturated fatty acids. These phenotypes correlated with transcriptional downregulation of <em>cfa</em> (cyclopropane fatty acid synthase) and upregulation of envelope and oxidative stress response genes (<em>rpoE</em>, <em>osmY</em>, <em>katG</em>). Complementation with plasmid-borne <em>sep</em> restored all defects to near wild-type levels. Our findings reveal that Sep is a key regulator of membrane lipid remodeling and stress adaptation in <em>S. enterica</em>, with implications for the organism's persistence in food production environments. This study identifies <em>sep</em> as a potential molecular target for strategies aiming to reduce <em>Salmonella</em> resistance to thermal, oxidative, and desiccation-based control interventions in the food chain.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111385"},"PeriodicalIF":5.2,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144826333","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":"Coxiella burnetii in Minas and Coalho raw milk artisanal cheese and possible spatial associations with human exposure in Brazil: a cross-sectional study","authors":"André Almeida Santos Duch ,&nbsp;Vitória Barbosa Conceição ,&nbsp;Jorlan Fernandes ,&nbsp;Danielle da Silva Forneas ,&nbsp;Dominique Elvira de Souza Freitas ,&nbsp;Henrique Oliveira Frank ,&nbsp;Jonathan Gonçalves Oliveira ,&nbsp;Karina Neoob de Carvalho Castro ,&nbsp;Ricardo José de Paula Souza e Guimarães ,&nbsp;Igor Rosa Meurer ,&nbsp;José Otávio do Amaral Corrêa ,&nbsp;João Batista Ribeiro ,&nbsp;Liliane Denize Miranda Menezes ,&nbsp;Paula Aparecida Azevedo Almeida ,&nbsp;Tatiana Rozental ,&nbsp;Marcio Roberto Silva ,&nbsp;Elba Regina Sampaio de Lemos","doi":"10.1016/j.ijfoodmicro.2025.111386","DOIUrl":"10.1016/j.ijfoodmicro.2025.111386","url":null,"abstract":"<div><div>Q fever is a zoonotic disease that occurs worldwide; it is caused by <em>Coxiella burnetii</em>, which infects a wide variety of vertebrate and invertebrate animals, including humans. Domestic ruminants are considered the primary natural reservoir of <em>C. burnetii</em>. Human infection occurs mainly via aerogenic routes, with the ingestion of raw milk being a less common but non-negligible pathway. The aim of this study was to conduct a randomized survey to evaluate the frequency of <em>C. burnetii</em>-positive raw milk artisanal cheese (RMAC) in five traditional Brazilian regions. Additionally, we analyzed the relationships between spatial clusters of <em>C. burnetii</em>-positive RMAC and those of human exposure, livestock concentration, and other RMAC characteristics such as ripening time and microbiological attributes. From October 2017 to April 2018, we collected 100 RMAC samples from different rural family-based cheese-processing agroindustries in four regions of the state of Minas Gerais and one in the state of Piauí. DNA was extracted from RMAC, and PCR was performed using specific oligonucleotides targeting the IS<em>1111</em> gene. We assessed possible associations between descriptive variables and <em>C. burnetii</em>-positive RMAC, and conducted spatial analyses of rural family-based cheese-processing agroindustries with positive RMAC, human exposure data, and livestock concentration. <em>C. burnetii</em> DNA was detected and sequenced in 25 RMAC samples (25.0 %; 95 % CI: 16.8–34.6 %) from two types of ready-to-eat Brazilian RMAC. The rates of <em>C. burnetii</em>-positive RMAC across the five regions analyzed were heterogeneous (<em>P</em> = 0.04). These rates exhibited a direct linear relationship with ripening periods above the median duration (i.e., 10 days), and an inverse relationship with the time since recognition as traditional cheese-producing regions by the state's official surveillance body. These findings emphasize the need for Good Agricultural and Manufacturing Practices, as well as quality control of RMAC. Finally, we identified potential links between a high-density cluster of human exposure to <em>C. burnetii</em> and clusters of both <em>C. burnetii</em>-positive RMAC and high livestock concentrations, supporting the need for monitoring temporal and spatial trends, conducting risk analyses and genotyping studies, in order to establish control measures with One Health approaches.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111386"},"PeriodicalIF":5.2,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144861261","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":"Genomic analysis of Aeromonas species isolated from retail foods suggests an under-investigated population","authors":"Richard Harding-Crooks ,&nbsp;Guerrino Macori ,&nbsp;Vartul Sangal ,&nbsp;Amanda L. Jones ,&nbsp;Darren L. Smith ,&nbsp;Séamus Fanning ,&nbsp;Edward M. Fox","doi":"10.1016/j.ijfoodmicro.2025.111387","DOIUrl":"10.1016/j.ijfoodmicro.2025.111387","url":null,"abstract":"<div><div>The genus <em>Aeromonas</em> includes species capable of causing disease in a range of hosts, including humans. With some species implicated in outbreaks of illness, these bacteria are considered emerging foodborne pathogens. This study examined <em>Aeromonas</em> isolates contaminating UK retail food samples, and characterised the population structure and relevance to public health. Six <em>Aeromonas</em> species were identified: <em>A. media</em>, <em>A. rivipollensis</em>, <em>A. salmonicida</em>, and <em>A. veronii</em>, in addition to two putative previously undescribed <em>Aeromonas</em> species. Phylogenetic comparisons showed a diverse population, with 25 multi locus sequence types (STs) identified (23 of which were novel STs), and no clonal complexes observed. Chromosomal β-lactamase genes carriage was common across all isolates, including carbapenemase and AmpC-like resistance markers. In addition, mobile genetic elements and genomic islands harbouring resistant markers to antibiotics and heavy metals were widespread, including a class I integron-associated <em>floR</em> amphenicol-resistance marker. <em>A. media</em> formed greater biofilm biomass than <em>A. salmonicida</em> or <em>A. veronii</em>. In <em>G. mellonella</em> infection models, <em>A. veronii</em>, <em>A. media</em>, and an unknown <em>Aeromonas</em> species demonstrated the highest virulence (100 % mortality), while <em>A. rivipollensis</em>-infected larvae displayed the highest survival rates (43 % survival). This study provides new insights into the potential food safety relevance of <em>Aeromonas</em> species in retail foods, and highlights an association with horticulture products. Collectively, the results of this study demonstrate a knowledge gap on the food product-associated <em>Aeromonas</em> population, which should be afforded further study to ensure a robust appreciation of food safety significance, and public health perspectives.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111387"},"PeriodicalIF":5.2,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144826334","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}