Journal of Food Safety最新文献

{"title":"Identification and Classification of Multi-Species Biofilms on Polymeric Surfaces Using Hyperspectral Imaging","authors":"Muhammad Mudassir Arif Chaudhry,&nbsp;Mayuri Bane,&nbsp;Tim McAllister,&nbsp;Jitendra Paliwal,&nbsp;Claudia Narváez-Bravo","doi":"10.1111/jfs.70008","DOIUrl":"https://doi.org/10.1111/jfs.70008","url":null,"abstract":"<p>Biofilm-associated contamination poses significant challenges to the food industry, particularly in ensuring effective sanitization and reliable detection. This study explores the use of hyperspectral imaging (HSI) in the shortwave infrared (SWIR) range for non-destructive detection and classification of biofilms on thermoplastic polyurethane (TPU) surfaces. Multi-species biofilms composed of <i>Comamonas</i> sp., <i>Raoultella</i> sp., and <i>Escherichia coli</i> were formed at 10°C and 25°C and biofilm protein and polysaccharide contents were determined. Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used to differentiate among four classes of TPU coupons, including blank (BLANK), control (CTRL), intermediate-strength biofilms formed at 10°C (S10), and strong biofilms formed at 25°C (S25). PCA successfully clustered samples based on spectral profiles of the classes, identifying significant wavelength regions at 1451 and 1926 nm, which correlated with the water, protein, and polysaccharide content of multi-species biofilms. PLS-DA provided a classification accuracy ranging from 68% to 100%, with the highest classification accuracy (100%) observed for BLANK and biofilm-contaminated (S25) TPU coupons and the lowest accuracy (68%) for CTR. Additionally, Partial Least Squares Regression (PLSR) was employed to predict the protein content of biofilms, achieving reliable predictions both in calibration (<span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <msubsup>\u0000 <mi>R</mi>\u0000 <mi>cal</mi>\u0000 <mn>2</mn>\u0000 </msubsup>\u0000 </mrow>\u0000 <annotation>$$ {R}_{cal}^2 $$</annotation>\u0000 </semantics></math> of 0.81) and external validation (<span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <msubsup>\u0000 <mi>R</mi>\u0000 <mtext>pred</mtext>\u0000 <mn>2</mn>\u0000 </msubsup>\u0000 </mrow>\u0000 <annotation>$$ {R}_{pred}^2 $$</annotation>\u0000 </semantics></math> of 0.72). These findings demonstrate the potential of HSI to detect and classify biofilm-infected TPU coupons utilizing wavebands associated with proteins, polysaccharides and water. Hence, HSI can be used as a rapid and non-destructive alternative to traditional methods for biofilm detection, including chemical-based methods such as BioDetect (SANI MARC) and fluorescence-based imaging methods like BACTISCAN.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Eco-Friendly Membrane Technology: Unlocking Antibacterial Potential of Biowaste Materials Against Foodborne Pathogens","authors":"Hannah Yuna Lee,&nbsp;Abeer Abujamous,&nbsp;Catherine Baxley,&nbsp;Chyer Kim","doi":"10.1111/jfs.70007","DOIUrl":"https://doi.org/10.1111/jfs.70007","url":null,"abstract":"<p>Numerous studies have investigated the use of natural compounds for antibacterial applications. This study evaluated biowaste materials such as morro seed, moringa seed, strawberry seed, and citrus peel albedo for their antibacterial potential. The materials were subjected to hot water or acidic treatments, followed by extraction using membrane technology, and then tested against four major foodborne pathogens: <i>Escherichia coli</i> O157, <i>Listeria monocytogenes</i>, <i>Salmonella typhimurium</i>, and <i>Staphylococcus aureus.</i> Citrus peel albedo extract demonstrated strong antibacterial activity, effective at concentrations as low as 0.032 mg/mL across all bacterial strains. Moringa seed extract showed selective activity against Gram-positive bacteria with minimum inhibitory concentration (MIC) at 2500 mg/mL and minimum bactericidal concentration (MBC) at 5000 mg/mL. However, extracts from morro and strawberry seeds showed no antibacterial activity even at concentrations as high as 200,000 mg/mL. This research underscores the promise of biowaste materials as viable antibacterial agents, contributing to food safety and public health, while also promoting environmental sustainability through eco-friendly membrane technology in place of conventional solvent extraction methods.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Probiotic Potential, Safety Aspects, and Application of Pediococcus pentosaceus P107 in Food Matrix","authors":"Thayane Garcia Blumberg,&nbsp;Taiciane Gonçalves da Silva,&nbsp;Jordan Teixeira Oliveira,&nbsp;Elisa dos Santos Pereira,&nbsp;Robson Andreazza,&nbsp;Ângela Maria Fiorentini,&nbsp;Simone Pieniz","doi":"10.1111/jfs.70004","DOIUrl":"https://doi.org/10.1111/jfs.70004","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim was to evaluate the probiotic properties and safety aspects of the isolate <i>Pediococcus pentosaceus</i> P107 as well as its tolerance and survivability in a simulated gastrointestinal tract (GIT) environment and its viability during storage in natural yogurt. The in vitro evaluation of probiotic properties was based on GIT tolerance, bile salt resistance, and tolerance to acidic conditions. The safety aspects were assessed using gelatinase, DNAse, hemolytic activity tests, antimicrobial susceptibility, and cytotoxicity. The functional yogurt was prepared with the isolate P107 and microbiological, physicochemical, and sensory analyzes were performed. The results showed that <i>P. pentosaceus</i> P107 has probiotic potential without virulence factors and exhibits good viability under simulated GIT conditions and during storage in a food matrix (yogurt), maintaining concentrations of &gt; 6 log CFU mL⁻¹ a good sensory acceptability. It is concluded that <i>P. pentosaceus</i> P107 has a probiotic potential and microbiological safety for use in food.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analyzing Evolution and Key Themes in Food Policy: A Latent Dirichlet Allocation (LDA) Approach","authors":"Yang Liu","doi":"10.1111/jfs.70009","DOIUrl":"https://doi.org/10.1111/jfs.70009","url":null,"abstract":"<div>\u0000 \u0000 <p>This study explores food safety law research using the Latent Dirichlet Allocation (LDA) model, analyzing 2540 papers from the Web of Science (1996–2024). Nine key themes were identified: Public Health and Food Safety, Health Management and Supply Chain, Implementation Strategies and Consumer Rights, Behavior and Policy Regulation, Welfare and Impact Assessment, Purchasing Patterns and Product Performance, Food Industry Regulations and Control Measures, Sectoral Support and Risk Assessment, and Agricultural Systems and Environmental Concerns. The latter theme received the most attention, highlighting a focus on sustainable agriculture and environmental stewardship. The study notes a decline in research on Health Management and Supply Chain and Implementation Strategies and Consumer Rights, possibly due to their maturation or the rising importance of environmental issues. Secondary analysis of Agricultural Systems and Environmental Concerns revealed an interdisciplinary nexus of chemistry, environment, and health. Geographical analysis showed diverse national priorities: Australia and Japan emphasized regulatory and consumer themes, while France and India prioritized agricultural sustainability. High entropy values in China and the U.S. indicated broad research themes, while lower entropy in Azerbaijan and Bulgaria reflected concentrated focus. The findings offer actionable recommendations tailored to stakeholders. Policymakers should prioritize adaptive regulations that address emerging health threats and integrate real-time data systems. Industry professionals are encouraged to adopt advanced technologies, such as blockchain and AI, to enhance food safety and traceability. Researchers are advised to explore intersections between food safety, public health, and environmental sustainability to inform evidence-based policy reforms. These steps aim to address global challenges, promote public health, and ensure resilient food systems.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Catalytic Infrared Promoted the Decontamination of Intense Pulsed Light on Green Sichuan Pepper (Zanthoxylum schinifolium)","authors":"Guohua Xia,&nbsp;Haixia Li,&nbsp;Minjun Wang,&nbsp;Siying Fu,&nbsp;Pushuo Wang,&nbsp;Huan Yang,&nbsp;Cunshan Zhou,&nbsp;Lei Zhang","doi":"10.1111/jfs.70005","DOIUrl":"https://doi.org/10.1111/jfs.70005","url":null,"abstract":"<div>\u0000 \u0000 <p>Intense pulsed light (IPL) is an efficient sterilization technology for instantaneous intense UV predominantly, while the decontamination was weakened on green Sichuan pepper (GSP) for “shadow effect.” Catalytic infrared (CIR) has excellent decontamination on uneven surfaces for long-wave diffraction while was prone to cause flavor decline for “thermal effect.” In this study, a combined method of CIR and IPL was attempted to settle the dispute of decontamination effect and flavor decline on GSP. The inactivation kinetics on the change of bacterial enumeration over sterilization time were determined, and the results showed the sterilization effect of IPL on GSP could be improved significantly after CIR pretreatment, which was promoted from 0.65 ± 0.07 to 2.62 ± 0.07 Lg (<i>p</i> &lt; 0.05), and could realize the active bacteria on commercial GSP was below 100 CFU g⁻¹. Moreover, the flavor of GSP was measured on color and aroma changes, volatile oil content, and total alkaloid content, and the antioxidant function was measured on total reducing power, ABTS^+•, and ^•OH⁻ clearance rates. The results showed CIR could give rise to color change and volatile oil decrease of GSP, which indicated that the treatment time of CIR should be restricted in 5 min based on relevant Chinese national standard. CIR and IPL showed a difference to several oxygen free radicals, and the impact could be weakened by a combined method. In conclusion, under the same sterilization rate, CIR pretreatment could promote the decontamination of IPL on GSP and could weaken the influence of CIR or IPL on the quality of GSP.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 1","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality Detection of Fresh-Cut Pineapples During Cold Storage Based on Diffuse Reflectance and Fluorescence Hyperspectral Imaging Technique","authors":"Yongkang Xie,&nbsp;Xiaping Fu","doi":"10.1111/jfs.70006","DOIUrl":"https://doi.org/10.1111/jfs.70006","url":null,"abstract":"<div>\u0000 \u0000 <p>The fresh-cut fruits and vegetables industry has developed rapidly in recent years, with pineapple being a popular fruit. The quality of pineapple plays a crucial role in determining its market value. This research explored the potential of diffuse reflectance hyperspectral imaging (HSI) and fluorescence hyperspectral imaging (FHSI) in monitoring L*a*b*, pH, and soluble solids content (SSC) of fresh-cut pineapples during cold storage. Fresh-cut pineapples were stored at a temperature of 4°C for 0–5 days, with daily acquisition of diffuse reflectance and fluorescence hyperspectral images at 380–1000 nm, along with measurement of quality indices. Changes in spectral properties and quality indices during cold storage were analyzed. Seven preprocessing algorithms were used to preprocess two types of spectra. Subsequently, five feature selection methods were employed to extract feature variables from the preprocessed spectra. The Partial Least Squares Regression (PLSR) models were constructed to predict the various quality indices. Data fusion methods were introduced to leverage the complementary information from different spectra. Both feature-level and decision-level fusion methods demonstrated improvement in model accuracy. The hybrid fusion method, combining the advantages of these two fusion methods, effectively enhanced the prediction accuracy of all quality indices. The determination coefficients (<i>R</i>²) for predicting L*a*b* consistently exceeded 0.8, while the <i>R</i>² for predicting pH was close to 0.8, and the <i>R</i>² for predicting SSC reached 0.91. In summary, the quality indices of fresh-cut pineapples can be accurately predicted using diffuse reflectance HSI and FHSI, with model accuracy further enhanced through multi-level data fusion methods.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Thyme, Olive Oil, and Their Nanoemulsions Against Cronobacter Sakazakii: In Vivo Application as Natural Food Preservatives in Tallaga Cheese","authors":"Sahar Mahmoud Kamal,&nbsp;Walaa Mahmoud Elsherif,&nbsp;Antonio Valero,&nbsp;Alshimaa Mohammed Faried","doi":"10.1111/jfs.70003","DOIUrl":"https://doi.org/10.1111/jfs.70003","url":null,"abstract":"<p>Tallaga cheese is the most popular type of white soft cheese in Egypt. <i>Cronobacter sakazakii</i> is an opportunistic foodborne pathogen that poses a threat to the health of almost every age group, with a particular emphasis on neonates and infants. Essential oils (EOs), such as olive oil and thyme oil, exhibit a broad-spectrum antibacterial effect. However, few studies have investigated the antibacterial activity of these EOs and their formulated nanoemulsions (NEs)—olive oil nano-emulsions (ONE) and thyme oil nano-emulsions (TNE)—on <i>C. sakazakii</i> in cheese to date. The purpose of this study was to investigate the inhibitory effects of these EOs and their NEs on the development of <i>C. sakazakii</i> during the processing and storage of Tallaga cheese. Additionally, the organoleptic properties of the resulting cheese were evaluated. Herein, ONE and TNE were prepared and characterized using a zetasizer and transmission electron microscopy (TEM). Furthermore, the minimum inhibitory concentrations (MICs) of EOs and NEs were determined using well diffusion assay. Fresh buffalo's milk for the elaboration of Tallaga cheese was inoculated with <i>C. sakazakii</i> at a concentration of 6 log CFU/mL, along with the addition of MICs of either EOs or NEs. The obtained results showed that the MICs were 15 mg/mL (v/v) for either olive oil, thyme oil, ONE and TNE with diameter inhibition zones of 10.3 ± 0.5, 13.3 ± 1.7, 12.3 ± 0.5, and 16 ± 0.8 mm, respectively. In addition, NEs exhibited high antibacterial activities against <i>C. sakazakii</i> in comparison to pure EOs. Particularly, the strongest antibacterial effect toward <i>C. sakazakii</i> was reported with TNE during manufacturing and storage of Tallaga cheese. Overall, these results suggest that thyme and its NEs have the potential to prevent bacterial contamination by <i>C. sakazakii</i> in the dairy industry.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Recovery and Survival of Aerosolized Escherichia coli and Enterococcus faecium on Food-Grade Rubber, HDPE Plastic, Stainless Steel, and Waxed Cardboard","authors":"Tuan Le,&nbsp;Joseph D. Eifert,&nbsp;Cyril A. Etaka,&nbsp;Laura K. Strawn","doi":"10.1111/jfs.70002","DOIUrl":"https://doi.org/10.1111/jfs.70002","url":null,"abstract":"<p>Contamination of food contact surfaces by airborne transmission of pathogens from the environment has contributed to disease outbreaks. Therefore, this study evaluated the survival and recovery of aerosolized generic <i>Escherichia coli</i> and <i>Enterococcus faecium</i> from four food contact surfaces (food-grade silicone rubber, high-density polyethylene [HDPE] plastic, stainless steel, and waxed cardboard), after four contact times (10, 20, 40, and 60 min), two relative humidity (RH) levels (high: 80%–90%, low: 40%–50%), three distances from aerosolization source (0, 36.5, and 73 cm; <i>E. coli</i> only), and with and without airflow (<i>E. coli</i> only). ANOVA test with Tukey's HSD at <i>α</i> = 0.05 was used to determine how treatment combinations influenced recovery. At high humidity, <i>E. coli</i> recovery on all materials after 40 min was ~1.0 log lower than recovery after 10 min, and further reduced by 1.0 log at 60 min. At lower humidity, <i>E. coli</i> recovery on all materials was ~1.0 log lower at 10 and 20 min compared with high humidity. Distances exerted no significance, whereas airflow presence lowered <i>E. coli</i> recovery. <i>E. coli</i> survival on all materials declined from ~5.0 log CFU/coupon at 0 h to 3.5 log CFU/coupon at 6 h, and 2.0 log CFU/coupon at 24 h post-inoculation. <i>E. coli</i> recovery was significantly lower (<i>p</i> &lt; 0.05) on waxed cardboard. Low RH and longer contact time reduced <i>E. coli</i> recovery but not <i>E. faecium. E. faecium</i> recovery was consistent across treatment combinations, with changes &lt; 0.5 log CFU/coupon. The findings are relevant for the survival of bacteria on common food contact surfaces and the potential of transmission to food products.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"From Germination to Stagnation: Sodium Diacetate's Impact on Clostridium perfringens Spores","authors":"Shengnan Liu,&nbsp;Dong Liang,&nbsp;Miaoyun Li,&nbsp;Niancheng Hong,&nbsp;Yaodi Zhu,&nbsp;Lijun Zhao,&nbsp;Gaiming Zhao","doi":"10.1111/jfs.70001","DOIUrl":"https://doi.org/10.1111/jfs.70001","url":null,"abstract":"<div>\u0000 \u0000 <p>Sodium diacetate is recognized for its high efficiency as a preservative, demonstrating strong antibacterial properties that help extend the shelf life of food products. However, it is still unclear how it influences spores. This research investigated the influence of sodium diacetate on the germination and outgrowth stage in the revival process of <i>Clostridium perfringens</i> (<i>C. perfringens</i>) spores. The germination and outgrowth rate of spores after sodium diacetate treatment were measured. The changes of spore inner membrane were monitored by laser confocal microscope, electron scanning microscope and macromolecular leakage. The interaction between sodium diacetate and DNA was investigated by EB fluorescence probe, and the finding was verified by the outgrowth of spores in ham sausage. An investigation into the effects of sodium diacetate treatment on the biological activity, inner membrane permeability, morphology, and DNA integrity of spores devoid of both the coat and cortex revealed that sodium diacetate significantly hindered the transition of germinated spores into vegetative cells. In the presence of sodium diacetate, <i>C. perfringens</i> spores underwent germination, characterized by the hydrolysis of the spore cortex and the disassembly of the spore coat. As the spores advanced into the outgrowth phase, sodium diacetate penetrated their structure, causing damage to the inner membrane and compromising DNA integrity. Moreover, sodium diacetate was demonstrated to effectively inhibit spore outgrowth in ham sausage. This study provided theoretical guidance and references for the application of sodium diacetate in food to control the germination and outgrowth of spore-forming bacteria.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142737518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical Characterization, Cell-Based Safety, and Antioxidant Assessments of Lactobacillus helveticus Postbiotics and Their Potential Antibacterial Effects and Mode of Action Against Food-Borne Multidrug-Resistant Staphylococcus aureus and Enterohaemorrhagic Escherichia coli O157:H7","authors":"Amin Abbasi,&nbsp;Mohammad Hashemi,&nbsp;Hadi Pourjafar,&nbsp;Seyede Marzieh Hosseini,&nbsp;Hossein Samadi Kafil,&nbsp;Aziz Homayouni Rad,&nbsp;Mansoureh Taghizadeh,&nbsp;Hedayat Hosseini","doi":"10.1111/jfs.13174","DOIUrl":"https://doi.org/10.1111/jfs.13174","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to determine the chemical profile, cell-based safety, antioxidant properties, antibacterial effect, and mode of action of <i>Lactobacillus helveticus</i> postbiotics (LHPs) against <i>Escherichia coli</i> O157:H7 and multidrug-resistant <i>Staphylococcus aureus</i>. LHPs exhibited significant radical scavenging activity (83.59% ± 4.21% for Hydroxyl RSA; 98.33% ± 2.47% for DPPH; and 21.67% ± 2.79% for linoleic acid peroxidation inhibitory), and antibacterial action toward MDR <i>S. aureus</i> (inhibition zone (IZ): 32.76 mm; minimum inhibitory concentration (MIC): 36.00 μg/mL; minimum bactericidal concentration (MBC): 45.00 μg/mL; minimal effective concentration (MEC): 25 mg/mL for whole milk, and 30 mg/mL for ground meat) and <i>E. coli</i> O157:H7 (IZ: 25.63 mm; MIC: 60.00 μg/mL; MBC: 90.00 μg/mL: MEC: 35 mg/mL for whole milk, and 45 mg/mL for ground meat) (<i>p</i> &lt; 0.05). As an antimicrobial mode of action, significant alterations in the bacterial surface charge, membrane integrity, biofilm generation, auto-aggregation ability, and swimming/sliding motility, along with the subsequent intracellular content leakage from MDR <i>S. aureus</i> and <i>E. coli</i> O157:H7, were detected after treatment with LHPs (<i>p</i> &lt; 0.05). LHPs exerted a promoting influence on MV-4-11 macrophage cell viability, leading to a considerable increase in the functions of SOD and GSH-Px in these cells. As well, LHPs caused a reduction in the production of NO and a drop in ROS levels (<i>p</i> &lt; 0.05). Therefore, LHPs are a promising approach against MDR <i>S. aureus</i> and <i>E. coli</i> O157:H7 proliferations and have the capacity to be used in the food sector to combat safety issues caused by pathogenic microbes.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}