Research Publications (Food Safety)

This study was aimed to investigate the effects of Clostridium butyricum (C. butyricum) immunity and intestinal epithelial barrier function at the intestinal mucosal level, by using Salmonella enteritidis (S. enteritidis) to infect specific-pathogen-free (SPF) chickens and intestinal epithelial cells (IEC). We found that C.

In this study, we established a rapid, simple, and sensitive method for visual and point-of-care detection of Salmonella spp., Cronobacter spp., and Staphylococcus aureus in powdered infant formula (PIF) based on multiplex loop-mediated isothermal amplification (mLAMP) combined with lateral flow dipstick (LFD). Three different species-specific target genes, siiA of Salmonella spp., internal transcribed space (ITS) of Cronobacter spp., and nuc of Staph.

ABSTRACT

ABSTRACT

ABSTRACT

Author(s): Ningning Zhao, Junfeng Lv, Yaru Lu, Yingying Jiang, Hongmei Li, Yumin Liu, Xiao Zhang, Xiaomin Zhao

Salmonella is an important pathogen and is a world-wide threat to food safety and public health. Surveillance of serotypes and fundamental biological and biochemical studies are supported by a wide variety of established and emerging bioanalytical techniques. These include classic serotyping based on the Kauffmann–White nomenclature and the emerging whole genome sequencing strategy.

Author(s): Seok Hyeon Na, Dong Chan Moon, Hee Young Kang, Hyun-Ju Song, Su-Jeong Kim, Ji-Hyun Choi, Jang Won Yoon, Soon-Seek Yoon, Suk-Kyung Lim

Efficacy of pulsed ultraviolet (PUV) to inactivate Salmonella pure culture and on inoculated black peppercorns was evaluated. Black peppercorns inoculated with Salmonella were subjected to PUV treatment (0.28 J/cm2/pulse) using two different sample holders, on a traditional flat surface or on a wave‐shaped surface to increase surface exposure of peppercorns to PUV through light reflection.

A model for growth of Salmonella Newport on Romaine lettuce as a function of time and temperature was developed and validated in Excel using Neural Tools and @Risk. The model simulates growth of a chicken isolate of Salmonella Newport on Romaine lettuce following cross‐contamination from raw chicken during meal preparation.

In Rhizobium-legume symbiosis, the bacteria are converted into nitrogen-fixing bacteroids. In many legume species, differentiation of the endosymbiotic bacteria is irreversible, culminating in definitive loss of their cell division ability. This terminal differentiation is mediated by plant peptides produced in the symbiotic cells. In Medicago truncatula more than ∼700 nodule-specific cysteine-rich (NCR) peptides are involved in this process.

Salmonella enterica serovar Pullorum is the pathogen of pullorum disease, which leads to severe economic losses in many developing countries. In contrast to the strong inflammatory response induced by Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Enteritidis, S. Pullorum causes systemic infection with little inflammation.

Author(s): John Burnett, Sophie Tongyu Wu, Henk C. den Bakker, Peter W. Cook, Deklin R. Veenhuizen, Susan R. Hammons, Manpreet Singh, Haley F. Oliver

Author(s): Inês Azevedo, Joana Barbosa, Helena Albano, Paula Teixeira

Aims The aims of this study were to isolate and characterize novel Salmonella phages and evaluate the effectiveness of phage cocktails used as antibacterial agents in dishwashing materials. Methods and Results The effective phages, vB_STy‐RN5i1 and vB_STy‐RN29, were isolated from drain water samples collected from open markets using S. Typhimurium as the host strain. These phages were identified as members of Podoviridae and Siphoviridae, respectively.

Background Nitric oxide (NO) donors have been used to control biofilm formation. NO can be delivered in situ using organic carriers and act as a signaling molecule. Cells exposed to NO shift from biofilm to the planktonic state and are better exposed to the action of disinfectants.

Salmonella is a common zoonotic pathogen. Few studies have explored the effects of biochar on the survival of Salmonella in soil. Biochar made by pig manure at different temperatures were applied to four typical vegetable soils to investigate the survival dynamics of Salmonella. The results showed that the survival of Salmonella in latosol, red soil, and black soil was significantly promoted after biochar addition, but not in brown soil.

Author(s): Mohammad M. Obaidat

Author(s): Paola Machado Parreiras, Janaina Aparecida Vieira Nogueira, Maria Cristina Passos, Luciana Rodrigues da Cunha, Nayara Resende Gomes, Gustavo Silveira Breguez, Thaís Silva Falco, Eduardo Bearzoti, Camila Carvalho Menezes

We compared the performance of four open-source in silico Salmonella typing tools (SeqSero, SeqSero2, Salmonella In Silico Typing Resource [SISTR], and Metric Oriented Sequence Typer [MOST]) to assess their potential for replacing laboratory serological testing with serovar predictions from whole-genome sequencing data. We conducted a retrospective analysis of 1,624 Salmonella isolates of 72 serovars submitted to the German National Salmonella Reference Laboratory between 1999 and 2019.

Head cheese is made from pork slaughter by‐products being important for the industry providing additional value to raw pork meat. The microbiological quality and physicochemical characteristics were evaluated, and the multivariate analysis was used to investigate the correlation between composition, texture, and color profile of head cheeses. Although high water activity and pH were observed, all brands showed absence of Salmonella sp. and sulfite‐reducing Clostridium.

In the present study, the antimicrobial and the insect repellent activity of 16 botanical extracts obtained by supercritical CO2 (SCF) extraction were evaluated. The present investigation was conducted as there is a necessity for exploration of natural botanical extracts that target both stored product insects and microbes.

Food safety problems pose a great threat to the health of consumers with the greatest burden in developing countries. Street-vended foods play a key role in providing many urban dwellers with cheap, nutritious, and accessible food, but when prepared in an unhygienic and unregulated environment, they could contribute to increased food safety burden.

Author(s): Dan Hai, Xingpeng Yin, Zhaoxin Lu, Fengxia Lv, Haizhen Zhao, Xiaomei Bie

Author(s): Lucie Collineau, Brennan Chapman, Xu Bao, Branavan Sivapathasundaram, Carolee A. Carson, Aamir Fazil, Richard J. Reid-Smith, Ben A. Smith