Research Publications (Food Safety)

Publication date: Available online 10 November 2015


Author(s): Gregoire Seyrig, Robert D. Stedtfeld, Dieter M. Tourlousse, Farhan Ahmad, Keara Towery, Alison M. Cupples, James M. Tiedje, Syed A. Hashsham

Publication date: Available online 11 November 2015


Author(s): Elodie Sifré, Salha Ben Amor, Astrid Ducournau, Pauline Floch, Hubert Chardon, Francis Mégraud, Philippe Lehours

Publication date: Available online 17 November 2015


Author(s): Xin Zhang, Yuxia Li, Bingjuan Li, Yan Mao, Xun Wu, Xiaohua Zou, Peng Gao, Hexin Yan, Dan Yang, Yan Ling, Huipeng Chen

Publication date: December 2015
, Volume 119

Author(s): Marialaura Corrente, Costantina Desario, Antonio Parisi, Erika Grandolfo, Domenico Scaltrito, Gesualdo Vesco, Valeriana Colao, Domenico Buonavoglia

Publication date: December 2015
, Volume 119

Author(s): Gemma A. Vincent, Stephen R. Graves, Jennifer M. Robson, Chelsea Nguyen, Hazizul Hussain-Yusuf, Aminul Islam, Stanley G. Fenwick, John Stenos

Classical and El Tor biotypes of V. cholerae serogroup O1, the etiological agent of cholera, are responsible for the sixth and current seventh pandemics, respectively. A genomic island (GI), GI-24, previously identified in a classical biotype strain of V. cholerae, is predicted to encode CRISPR (clustered regularly interspaced short palindromic repeats)-associated proteins; however experimental evidence in support of CRISPR activity in V. cholerae has not been documented.

Summary

Online Ahead of Print.

Abstract

Bacteriophages (phages) have been used for biocontrol of Escherichia coli O157 and other pathogenic bacteria in many different matrices and foods, but few studies have included inactivation of residual phages in culture medium before plating and enumeration of surviving host bacteria for the assessment of phage efficacy. This oversight may lead to overestimation of phage efficacy.

Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a relatively rare but life-threatening disease primarily affecting immunocompromised individuals. The aim of this study was to determine the prevalence of L. monocytogenes in the seafood processing industry in the Republic of Ireland. The occurrence of L. monocytogenes was determined by regular sampling of both food samples and processing environment swabs at eight seafood processing facilities over two calendar years.

Minor shoot injury significantly (P < 0.05) increased the level at which Salmonella enterica serovar Sofia persisted on cos lettuce in the greenhouse. Initial mean counts of the Salmonella on the injured and uninjured cos lettuce were on the order of 6 log CFU/g. After 3 days, the mean count decreased to 4.8 log CFU/g on the injured plants compared with the significantly (P < 0.05) smaller count of 3.4 log CFU/g on the uninjured plants.

The use of bacteriophages as biocontrol agents to control Salmonella in food production has gained popularity over the last two decades. Previously, our laboratory demonstrated that bacteriophages can be direct fed to limit Salmonella colonization and transmission in pigs. Here, we characterized the bacteriophages in our treatment cocktail in terms of lytic spectrum, growth kinetics, survivability under various conditions, and genomic sequencing.

Studies were conducted to (i) determine whether inoculants of nonpathogenic Escherichia coli biotype I effectively served as surrogates for E. coli O157:H7, non-O157 Shiga toxin–producing E.

Boneless beef rib eye roasts were surface inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of Salmonella for subsequent searing, cooking, and warm holding using preparation methods practiced by restaurants surveyed in a medium-size Midwestern city. A portion of the inoculated roasts was then passed once through a mechanical blade tenderizer. For both intact and nonintact roasts, searing for 15 min at 260°C resulted in reductions in Salmonella populations of ca.

Among consumer food handling practices, time-temperature abuse has been reported as one of the most common contributory factors in salmonellosis outbreaks where the evidence is strong.

Abstract

Abstract

Daisuke Irikura, Chie Monma, Yasunori Suzuki, Akiko Nakama, Akemi Kai, Aya Fukui-Miyazaki, Yasuhiko Horiguchi, Tomoya Yoshinari, Yoshiko Sugita-Konishi, Yoichi Kamata

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Abstract

Publication date: February 2016
, Volume 112

Author(s): Elena Sanchís, Sara González, Christian Ghidelli, Chirag C. Sheth, Milagros Mateos, Lluís Palou, María B. Pérez-Gago