Research Publications (Food Safety)

The current research was designed to compare the physicochemical and antimicrobial properties of cell-free supernatant (CFS) and whole-cell postbiotic (WCP) and reveal the efficacy of WCP in combination with chitosan and thymol for extending the shelf life and inhibiting emerging foodborne pathogens in chicken breast fillets during storage at 4 °C.

The gram-positive bacterium Listeria monocytogenes is an important foodborne pathogen contaminating dairy products. Closely related to L. monocytogenes saprophytic Listeria spp. are also frequent contaminators of food and, particularly, dairy products. To distinguish L. monocytogenes from nonpathogenic Listeria spp. and other bacteria, a dot-immunoassay was developed.

Listeria monocytogenes is a major foodborne pathogen that is well-known for its high mortality rate upon infection. In recent years, the edible mushroom has also been found to be an important source of L. monocytogenes, but the contamination sources in Pleurotus eryngii (the king oyster mushroom) were unclear. In this study, a total of 203 edible mushrooms and environmental samples from four P. eryngii production plants were obtained. As a result, 29 samples (14.3%) were positive for L.

Linalool has outstanding antibacterial activity, while few studies have elucidated its inhibitory mechanism based on omics combination techniques. This study aimed to investigate the antibacterial mechanism of linalool toward L. monocytogenes after subjected to transcriptomics and proteomics, and its application in chicken breast preservation.

Background

Iceberg lettuce among leafy vegetables is susceptible to contamination with foodborne pathogens, posing a risk of food microbial safety. Listeria monocytogenes (L. monocytogenes) is a highly lethal pathogen that can survive and proliferate on leafy vegetables. In this paper, the contamination stage, attachment site, internalization pathway, proliferation process, extracellular substance secretion and virulence factors expression of L.

Listeria monocytogenes biofilms are ubiquitous in the food-processing environment, where they frequently show resistance against treatment with disinfectants such as peracetic acid (PAA) due to sub-lethal damage resulting in biofilm persistence or the formation of secondary biofilms. L. monocytogenes serovar ½a EGD-e biofilms were cultivated under continuous flow conditions at 10 °C, 22 °C, and 37 °C and exposed to industrially relevant PAA concentrations.

Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. The chemical composition and in vitro antimicrobial potential of selected EOs and their mixture were determined.

Introduction Listeria monocytogenes is a foodborne bacterium that could persist in food and food processing environments for a long time. Understanding the population structure and genomic characterization of foodborne L. monocytogenes is essential for the prevention and control of listeriosis. Methods A total of 322 foodborne L.

This research aimed to develop a new bi-layer edible coating using sodium alginate (SA, internal layer) and sage seed gum (SSG, external layer) to extend the shelf-life of fresh cheese. Satureja khuzestanica Jamzad essential oil (SEO) with high carvacrol content (91.33%) was incorporated into SA coating as an active agent. Four fresh cheese groups were prepared, including uncoated and coated samples with SA-SSG, SA-SSG with 0.5% SEO, and SA-SSG with 1% SEO.

Foodborne pathogens are a leading cause of mortality worldwide. Therefore, strategies focused on functional foods are urgently required to tackle this issue. As a result, camel milk is one of the most important traditional functional foods since it contains a variety of bioactive components, which all have antimicrobial activity against foodborne pathogens.

This study aimed to evaluate the influence of chitosan on the antibacterial efficacy of 405 nm LED illumination against Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes on fresh-cut melons. The antibacterial efficacy of LED illumination (a total dose of 1.3 kJ/cm2) with or without chitosan (0.5 and 1.0 %) against these three pathogens was determined at 4 and 10 °C, respectively.

by Inge M. N. Wortel, Seonyoung Kim, Annie Y. Liu, Enid C. Ibarra, Mark J. Miller Listeria monocytogenes (Lm) is a food-borne pathogen that causes severe bacterial gastroenteritis, with high rates of hospitalization and mortality. Lm is ubiquitous in soil, water and livestock, and can survive and proliferate at low temperatures.

Listeria monocytogenes is a foodborne pathogen causing serious public health problems. Nisin is a natural antimicrobial agent produced by Lactococcus lactis and widely used in the food industry. However, the anti-L. monocytogenes efficiency of nisin might be decreased due to natural or acquired resistance of L. monocytogenes to nisin, or complexity of the food environment.

In this study, the effect of emulsifier mixture and their concentrations on the development of nanoemulsion was studied. The impact of sonication and microfluidization processing conditions on the physicochemical properties and in vitro antimicrobial activity was also evaluated. The optimal nanoemulsion formulation was then evaluated on bread surface against B. subtilis.

Lettuce or radish sprouts carrying Salmonella enterica serovar Typhimurium or Listeria monocytogenes were treated individually or in combination with thymol, acetic acid (AA), and/or ultrasound (US) at 23 ± 2 °C for 10 min. Approximately 0.17–1.71, 0.47–3.19, or 0.85–3.91 log-reductions against S.

A novel sandwich assay for the detection of L. monocytogenes was designed based on antibiotic magnetic separation and enzymatic colorimetry. PEG-mediated cefepime functionalized magnetic nanoparticles (Cefe-PEG-MNPs) was reported for the first time to anchor L. monocytogenes cells with excellent bacterial capture capacity. The capture efficiency of L.

In certain circumstances, disinfectants are used at sublethal concentrations.

The microbiological safety of avocado is concerning in light of associated foodborne illness outbreaks. Avocados were inoculated with 7 log CFU/fruit of Salmonella enterica serovar Typhimurium or Listeria monocytogenes and stored at 21 °C for 10 days and 7 °C for 14 days. S. Typhimurium level increased by 0.71 log CFU/fruit at 21 °C and decreased by 0.93 log CFU at 7 °C (P < 0.05). L.

The bacteriocin CAMT6 is a novel bacteriocin produced by Enterococcus durans YQ-6 isolated from Larimichthys polyactis in the South China Sea. In this study, the bacteriocin CAMT6 was purified by extraction using ethyl acetate, Sephadex LH-20 column chromatography, cation exchange chromatography and reversed-phase high-performance liquid chromatography, in sequence.

Consumers are becoming vegan, vegetarian, or flexitarian due to the factors such as a healthy lifestyle, and growing environmental concerns. Circumstances like this have cumulatively driven the global nuts and dried fruits market. Thereby, this study aims to review two nuts (almond and cashew nut) in terms of processing effect on their quality attributes, nutritional value, phytochemical composition, and significant health advantages.

Listeria monocytogenes (L. monocytogenes) is a serious food-borne pathogen that can cause listeriosis, an illness caused by eating food contaminated with this pathogen. Currently, the treatment or prevention of listeriosis is a global challenge due to the resistance of bacteria against multiple commonly used antibiotics, thus necessitating the development of novel green antimicrobials.

Listeria monocytogenes (Lm) accounts for serious public health and food safety problems owing to its stress resilience and pathogenicity. Based on their regulatory involvement in global gene expression events, cold-shock domain family proteins (Csps) are crucial in expression of various stress fitness and virulence phenotypes in bacteria.

Twenty samples of minced chicken meat procured from butcher’s shops in León (Spain; 10 samples) and Vila Real (Portugal; 10 samples) were analyzed. Microbial concentrations (log10 cfu/g) of 7.53 ± 1.02 (viable aerobic microbiota), 7.13 ± 1.07 (psychrotrophic microorganisms), and 4.23 ± 0.88 (enterobacteria) were found.

This study focused on the microencapsulation of enterocin from Enterococcus durans (E. durans MF5) in whey powder (WP) using a spray-drying technique followed by the evaluation of how complexation can preserve the enterocin structure and antimicrobial activity against food-borne pathogens. Crude enterocin samples (1 and 5%) were microencapsulated in 10% WP.