International journal of food microbiology最新文献

{"title":"Development of poly(lactic acid)-based natural antimicrobial film incorporated with caprylic acid against Salmonella biofilm contamination in the meat industry","authors":"Eun Her ,&nbsp;Sangha Han ,&nbsp;Sang-Do Ha","doi":"10.1016/j.ijfoodmicro.2024.110871","DOIUrl":"10.1016/j.ijfoodmicro.2024.110871","url":null,"abstract":"<div><p>Using a solvent-casting method, a poly(lactic acid) (PLA) film incorporated with caprylic acid (CA) was developed as an active packaging against <em>Salmonella enterica</em> ser. Typhimurium and <em>S. enteritidis</em> to reduce the risk of microbial contamination during distribution and storage of meat. According to the minimum inhibitory concentration (MIC) test results of the natural antimicrobial, CA was introduced at 0.6, 1.2, 2.4, and 4.8 % (<em>v</em>/v) into neat PLA. The biofilm inhibitory effect and antimicrobial efficacy of CA-PLA film against both <em>Salmonella</em> strains, as well as the intermolecular interactions and barrier properties of CA-PLA film, were evaluated. Biofilm formation was reduced to below the detection limit (&lt;1.0 log CFU/cm²) for both <em>S. typhimurium</em> and <em>S. enteritidis</em> when co-cultured overnight with 4.8 % CA-PLA film. The 4.8 % CA-PLA film achieved maximum log reductions of 2.58 and 1.65 CFU/g for <em>S. typhimurium</em> and 2.59 and 1.76 CFU/g for <em>S. enteritidis</em> on inoculated chicken breast and beef stored at 25 °C overnight, respectively, without any quality (color and texture) losses. CA maintained its typical chemical structure in the film, as confirmed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectra. Furthermore, film surface morphology observations by field emission scanning electron microscopy (FESEM) showed that CA-PLA film was smoother than neat PLA film. No significant (<em>P</em> &gt; 0.05) changes were observed for water vapor permeability and oxygen permeability by the addition of CA into PLA film, suggesting that CA-PLA film is a promising strategy for active packaging to control <em>Salmonella</em> contamination in the meat industry.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110871"},"PeriodicalIF":5.0,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040416","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":"Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans","authors":"J. Vicente ,&nbsp;F. Kiene ,&nbsp;D. Fracassetti ,&nbsp;I. De Noni ,&nbsp;R. Shemehen ,&nbsp;A. Tarasov ,&nbsp;A.V. Dobrydnev ,&nbsp;D. Marquina ,&nbsp;A. Santos ,&nbsp;D. Rauhut ,&nbsp;I. Belda ,&nbsp;J. Ruiz","doi":"10.1016/j.ijfoodmicro.2024.110858","DOIUrl":"10.1016/j.ijfoodmicro.2024.110858","url":null,"abstract":"<div><p>The aromatic profile of wine determines its overall final quality, and among the volatile molecules that define it, varietal thiols are responsible for shaping the distinctive character of certain wine varieties. In grape must, these thiols are conjugated to amino acids or small peptides in a non-volatile form. During wine fermentation, yeasts play a principal role in expressing these aromatic compounds as they internalise and cleavage these precursors, releasing the corresponding free and aroma-impacting fraction. Here, we investigate the impact of three wine yeasts (<em>Saccharomyces cerevisiae</em>, <em>Torulaspora delbrueckii</em> and <em>Lachancea thermotolerans</em>) on thiol releasing in synthetic grape must fermentations supplemented with different cysteinylated (Cys-4MSP and Cys-3SH) and glutathionylated (GSH-4MSP and GSH-3SH) precursors. We demonstrate higher consumption levels of cysteinylated precursors, and consequently, higher amounts of thiols are released from them compared to glutathionylated ones. We also report a significant impact of yeast inoculated on the final thiols released. Meanwhile <em>T. delkbrueckii</em> exhibits a great 3SHA releasing capacity, <em>L. thermotolerans</em> stands out because of its high 3SH release. We also highlight the synergic effect of the co-inoculation strategy, especially relevant in the case of <em>S. cerevisiae</em> and L. <em>thermotolerans</em> mixed fermentation, that has an outstanding release of 4MSP thiol. Although our results stem from a specific experimental approach that differs from real winemaking situations, these findings reveal the potential of unravelling the specific role of different yeast species, thiol precursors and their interaction, to improve wine production processes in the context of wine aroma enhancement.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110858"},"PeriodicalIF":5.0,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168160524003027/pdfft?md5=a36e3f95b4ce57e4355b0613aaa20327&pid=1-s2.0-S0168160524003027-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142008707","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":"Sensitive electrochemical immunosensor for rapid detection of Salmonella in milk using polydopamine/CoFe-MOFs@Nafion modified gold electrode","authors":"Zhibin Yi ,&nbsp;Yu Zhang ,&nbsp;Xiaoyu Gao,&nbsp;Shuang Li,&nbsp;Kexin Li,&nbsp;Chunhong Xiong,&nbsp;Ganhui Huang,&nbsp;Jinsheng Zhang","doi":"10.1016/j.ijfoodmicro.2024.110870","DOIUrl":"10.1016/j.ijfoodmicro.2024.110870","url":null,"abstract":"<div><p>Food contaminated by pathogenic bacteria poses a serious threat to human health. Consequently, we used <em>Salmonella</em> as a model and developed an electrochemical immunosensor based on a polydopamine/CoFe-MOFs@Nafion nanocomposite for the detection of <em>Salmonella</em> in milk. The CoFe-MOFs exhibit good stability, large specific surface area, and high porosity. However, after modification on the electrode surface, they were prone to detachment. This issue was effectively mitigated by incorporating Nafion into the nanocomposite. A polydopamine (PDA) film was deposited onto the surface of CoFe-MOFs@Nafion through cyclic voltammetry (CV), accompanied by an investigation into the polymerization mechanism of the PDA film. PDA contains a substantial number of quinone functional groups, which can covalently bind to amino or sulfhydryl groups via Michael addition reaction or Schiff base reaction, thereby immobilizing anti-<em>Salmonella</em> antibodies onto the modified electrode surface. Under the optimal experimental conditions, the <em>Salmonella</em> concentration exhibited a good linear relationship within the range of 1.38 × 10² to 1.38 × 10⁸ CFU mL⁻¹, with a detection limit of 1.38 × 10² CFU mL⁻¹. Furthermore, the constructed immunosensor demonstrated good specificity, stability, and reproducibility, offering a novel approach for the rapid detection of foodborne pathogens.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110870"},"PeriodicalIF":5.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141990621","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 contaminants of plant-based meat analogues from the retail market","authors":"Marta Dušková ,&nbsp;Kateřina Dorotíková ,&nbsp;Klára Bartáková ,&nbsp;Michaela Králová ,&nbsp;Ondrej Šedo ,&nbsp;Josef Kameník","doi":"10.1016/j.ijfoodmicro.2024.110869","DOIUrl":"10.1016/j.ijfoodmicro.2024.110869","url":null,"abstract":"<div><p>The aim of the study was to analyse the key microbial contaminants of plant-based meat analogues (PBMA) from retail. A total of 43 samples of PBMAs (12 frozen/31 chilled) in the “ready-to-cook” category, such as hamburgers, meatballs or breaded imitation steaks were purchased in retail stores in the Czech Republic in summer (<em>n</em> = 21) and autumn 2022 (<em>n</em> = 22). The detected indicator bacteria (total viable count, lactic acid bacteria, <em>Enterobacteriaceae</em>, yeasts, moulds) had relatively low values in the analysed PBMA samples and only rarely reached levels of 7 log CFU/g. <em>E. coli</em>, STEC and coagulase-positive staphylococci were not detected by isolation from plates in any of analysed samples. Mannitol positive <em>Bacillus</em> spp. were isolated from almost half of the analysed samples of the PBMA. <em>B. cereus</em> sensu lato was isolated from 3 samples by isolation from plates, and after enrichment in 35 samples (81 %). <em>Clostridium perfringens</em> could not be detected by isolation from plates, nevertheless after multiplication, it was detected in 21 % of samples. Analyses of PBMA samples revealed considerable variability in microbial quality. The presence of spore-forming bacteria with the potential to cause foodborne diseases is alarming. However, to evaluate the risks, further research focused on the possibilities of growth under different conditions of culinary treatment and preservation is needed.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110869"},"PeriodicalIF":5.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141990623","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 safety assessment of restaurants and HACCP-certified kitchens in hotels: A study in eastern China","authors":"Honggang Lai ,&nbsp;Minjun Liu ,&nbsp;Yuanyue Tang ,&nbsp;Fangzhe Ren ,&nbsp;Mingshu Xu ,&nbsp;Changbin Guo ,&nbsp;Xin-an Jiao ,&nbsp;Jinlin Huang","doi":"10.1016/j.ijfoodmicro.2024.110868","DOIUrl":"10.1016/j.ijfoodmicro.2024.110868","url":null,"abstract":"<div><p>The Hazard Analysis and Critical Control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meal preparation in four restaurants and five selected HACCP-certified hotels in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards, as <em>Escherichia coli</em> and <em>Campylobacter</em> were not detected in any cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in 7 % of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidance concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, <em>Campylobacter</em> persisted at 27 % and 30 % on chefs' hands, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced supervision of hygiene procedures and process monitoring in the HACCP-certified establishments engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110868"},"PeriodicalIF":5.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141998513","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":"Reduction of biofilm and pathogenic microorganisms using curcumin-mediated photodynamic inactivation to prolong food shelf-life","authors":"Angga Pramana ,&nbsp;Afrinal Firmanda ,&nbsp;I. Wayan Arnata ,&nbsp;Dewi Sartika ,&nbsp;Esty Octiana Sari","doi":"10.1016/j.ijfoodmicro.2024.110866","DOIUrl":"10.1016/j.ijfoodmicro.2024.110866","url":null,"abstract":"<div><p>Pathogenic microbial contamination (bacteria and fungi) in food products during production poses a significant global health risk, leading to food waste, greenhouse gas emissions, and aesthetic and financial losses. Bacteria and fungi, by forming solid biofilms, enhance their resistance to antimicrobial agents, thereby increasing the potential for cross-contamination of food products. Curcumin molecule-mediated photodynamic inactivation (Cur-m-PDI) technology has shown promising results in sterilizing microbial contaminants and their biofilms, significantly contributing to food preservation without compromising quality. Photosensitizers (curcumin) absorb light, leading to a chemical reaction with oxygen and producing reactive oxygen species (ROS) that effectively reduce bacteria, fungi, and biofilms. The mechanism of microorganism inhibition is caused by exposure to ROS generated via the type 1 pathway involving electron transfer (such as O₂•⁻, H₂O₂, -OH•, and other radicals), the type 2 pathway involving energy transfer (such as ¹O₂), secondary ROS, and weakening of antioxidant enzymes. The effectiveness of the inactivation of microorganisms is influenced by the concentration of curcumin, light (source type and energy density), oxygen availability, and duration of exposure. This article reviews the mechanism of reducing microbial food contamination and inhibiting their biofilms through Cur-m-PDI. It also highlights future directions, challenges, and considerations related to the effects of ROS in oxidizing food, the toxicity of PDI to living cells and tissues, conditions/types of food products, and the stability and degradation of curcumin.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110866"},"PeriodicalIF":5.0,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141984828","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":"A hurdle strategy based on the combination of non-thermal treatments to control diarrheagenic E. coli in cheese","authors":"Edson A. Rios ,&nbsp;Daniela C.S. Ribeiro ,&nbsp;Andrés Otero ,&nbsp;Jose M. Rodríguez-Calleja","doi":"10.1016/j.ijfoodmicro.2024.110859","DOIUrl":"10.1016/j.ijfoodmicro.2024.110859","url":null,"abstract":"<div><p>This study aimed to assess the efficacy of a multi-hurdle process combining mild High Hydrostatic Pressure (HHP) treatments and Thyme Oil (TO) edible films as a non-thermal method to combat pathogenic <em>E. coli</em> (aEPEC and STEC) in raw cow's-milk cheese stored at 7 °C and packaged under modified atmosphere. Changes in headspace atmosphere of cheese packs and treatment effects on Lactic Acid Bacteria (LAB) counts and diarrheagenic <em>E. coli</em> strains (aEPEC and STEC) were evaluated over a 28 d storage period. The results demonstrated that the combined treatment exhibited the most significant antimicrobial effect against both strains compared to individual treatments, achieving reductions of 4.30 and 4.80 log cfu/g after 28 d of storage for aEPEC and STEC, respectively. Notably, the synergistic effect of the combination treatment resulted in the complete inactivation of intact cells for STEC and nearly completed inactivation for aEPEC by the end of the storage period. These findings suggest that the combination of HHP with selected hurdles could effectively enhance microbial inactivation capacity, offering promising alternatives for improving cheese safety without affecting the starter microbiota.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110859"},"PeriodicalIF":5.0,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168160524003039/pdfft?md5=d2467de1692bdc6a029cc994ffba01c3&pid=1-s2.0-S0168160524003039-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142021195","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":"Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices","authors":"Isma Neggazi,&nbsp;Pilar Colás-Medà,&nbsp;Inmaculada Viñas,&nbsp;Maria Belén Bainotti,&nbsp;Isabel Alegre","doi":"10.1016/j.ijfoodmicro.2024.110856","DOIUrl":"10.1016/j.ijfoodmicro.2024.110856","url":null,"abstract":"<div><p><em>Alicyclobacillus acidoterrestris</em> is a bacterium known for causing spoilage in the taste and odour of fruit juices due to its thermoacidophilic nature. Its spoilage is attributed to the formation of guaiacol, which requires the presence of suitable precursors in the juices that <em>A. acidoterrestris</em> can metabolize. Therefore, <em>A. acidoterrestris</em> could exhibit different behaviour depending on the physicochemical characteristics the juice. In this study, we aimed to evaluate the behaviour of five <em>A. acidoterrestris</em> strains in seven different fruit juices by monitoring total cell and spore populations and quantifying guaiacol production. Also, physicochemical and phenolic profile, focusing on antimicrobials and guaiacol precursors, were analysed to better understand differences. Results showed growth in orange, apple, and plum juices for all the tested strains, with total cell populations reaching approximately 7 log cfu/mL, except for plum juice. In persimmon juice, growth was only observed in 3 out of 5 strains, for both total cells and spores. In contrast, all strains were inhibited in peach, black grape, and strawberry juices, maintaining a consistent population around 4 log cfu/mL. A strong negative correlation was observed between bacterial population and compounds such as kaempferol (for strains R3, R111, and P1), cyanidin chloride (for strains R111 and P1), and p-coumaric acid (for strain 7094 T). Regarding guaiacol production, orange and persimmon juices exhibited the highest guaiacol levels, with strain P1 (362.3 ± 12.6 ng/mL) and strain EC1 (325.1 ± 1.4 ng/mL) as the top producers, respectively. Plum, black grape, and strawberry juices showed similar guaiacol concentrations (16.9 ± 2.8 to 105.0 ± 33.7 ng/mL). Vanillin was showed positive correlations with guaiacol production in almost all strains (7094 T, R3, R111, and P1), with correlation coefficients of 0.97, 0.99, 0.82, and 0.87, respectively. We have reported different behaviour of <em>A. acidoterrestris</em> strains depending on juice type. Despite growth inhibition observed in some juices, enough guaiacol quantities to spoil the juice can be produced. This highlights the necessity of exploring strategies to prevent guaiacol production, even under growth restriction.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110856"},"PeriodicalIF":5.0,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168160524003003/pdfft?md5=28894bc50dfefa3144a9a04ffc6f23a5&pid=1-s2.0-S0168160524003003-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142089422","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":"Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties","authors":"Alice Agarbati,&nbsp;Laura Canonico,&nbsp;Maurizio Ciani,&nbsp;Camilla Morresi,&nbsp;Elisabetta Damiani,&nbsp;Tiziana Bacchetti,&nbsp;Francesca Comitini","doi":"10.1016/j.ijfoodmicro.2024.110857","DOIUrl":"10.1016/j.ijfoodmicro.2024.110857","url":null,"abstract":"<div><p>Functional foods represent one of the fastest-growing, newer food category, and plant sources with functional properties are increasingly used as analogues of fermented milk-based derivatives. In this study, blended wort-rooibos beverages fermented with probiotic yeasts are proposed for the first time. Benefits of functional, non-conventional <em>Lachancea thermotolerans</em> (Lt101), <em>Kazachstania unispora</em> (Kum3-B3), <em>Meyerozyma guilliermondii</em> (Mg112), <em>Meyerozyma caribbica</em> (Mc58) and <em>Debaryomyces hansenii</em> (Dh36) yeast strains and the content of bioactive metabolites were evaluated. Viability tests on the probiotic yeasts confirmed previous results obtained in other matrices. The functional footprint of probiotic yeasts Lt101, Mg112 and Dh36 was confirmed by a balanced nutritional profile of the final drinks, also supported by aromatic and sensory analyses. In vitro estimated glycaemic index ranged between 77 % and 87 % without any influence on glycaemic response. Strains Dh36, Mc58, Kum3-B3 and Mg112 showed high antioxidant capacity and high total phenolic content, supporting the health promoting effect of the beverages.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"424 ","pages":"Article 110857"},"PeriodicalIF":5.0,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141978692","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":"Comprehensive dynamics of bacterial and fungal diversity throughout concentrated chicken broth processing: Integrating culture-dependent and independent techniques","authors":"José T.D. Rodrigues ,&nbsp;Larissa P. Margalho ,&nbsp;Arthur K.R. Pia ,&nbsp;Héctor Sierra ,&nbsp;Louise Tavares ,&nbsp;Míriam G. Marquezini ,&nbsp;Melline Fontes Noronha ,&nbsp;Lucélia Cabral ,&nbsp;Wilson José Fernandes Lemos Junior ,&nbsp;Anderson S. Sant'Ana","doi":"10.1016/j.ijfoodmicro.2024.110852","DOIUrl":"10.1016/j.ijfoodmicro.2024.110852","url":null,"abstract":"<div><p>This study presents comprehensive insights into the microbiological profile across all concentrated chicken broth processing stages, utilizing a combination of amplicon sequencing based on metataxonomic and culturing techniques. Samples were systematically collected throughout the production chain, with each batch yielding 10 samples per day across eight different dates. These samples underwent thorough analysis, including 16S rRNA and ITS sequencing (n = 30), culture-dependent microbiological tests (n = 40), and physical-chemical characterization (n = 10). Culturing analysis revealed the absence of <em>Listeria monocytogenes</em> and <em>Salmonella</em> spp. at any stage of processing, counts of various microorganisms such as molds, yeasts, Enterobacteria, and others remained below detection limits. Notably, spore counts of selected bacterial groups were observed post-processing, indicating the persistence of certain species, including <em>Bacillus cereus</em> and <em>Clostridium perfringens</em>, albeit in low counts. Furthermore, the study identified a diverse array of bacterial and fungal species throughout the processing chain, with notable occurrence of spore-forming bacteria. The presence of spore-forming bacteria in the final product, despite thermal processing, suggests the need for enhanced strategies to mitigate their introduction and persistence in the processing premises. Thus, this study offers valuable insights into microbial dynamics and diversity through processing concentrated chicken broth.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"424 ","pages":"Article 110852"},"PeriodicalIF":5.0,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141978691","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}