Research Publications (Food Safety)

Aims This study evaluated the efficacy of essential oil from Origanum vulgare L. (oregano; OVEO) and Rosmarinus officinalis L. (rosemary; ROEO) to inactivate sessile cells of Salmonella enterica serovar Enteritidis 86 (SE86) in young and mature biofilms formed on stainless steel.

Aims To evaluate antibacterial properties of Methylsulfonylmethane (MSM) on Escherichia coli (MDRE21) and Salmonella enterica serovar Kinshasa (SK132). Methods and Results Bacterial proliferation analysis was measured spectrophotometrically during log phase growth with 0, 3, 5, 7, 10, 12 and 16% MSM. To assess the mechanism of inhibition, cultures were grown overnight with 0–16% MSM and enumerated on unmedicated Brain Heart Infusion Agar (BHIA) or BHIA with 0–16 % MSM.

Aims The aim of this study was to evaluate the microbiological quality of commercially prepared RTE sushi by enumerating aerobic mesophilic bacteria (AMB) and thermotolerant coliforms (TC) and detecting Escherichia coli and Salmonella spp. An isolate was identified as E. coli O157:H7 which was evaluated for its virulence and antimicrobial resistance profiling as well as its ability to form biofilms on stainless steel.

Impact of increased (+1 °C [‐‐‐]) and decreased (−1 °C […]) temperature on the fate of S. enterica subsp. enterica in raw milk cheese during storage at 5, 15 and 25 °C; [‐] represents fitted model for studied temperatures. Summary The aim of this study was to determine the survival kinetics of Salmonella enterica subsp. enterica in ripened raw milk cheese. Cheese samples inoculated with S. enterica subsp.

Production of flagella is costly and subject to global, multi-layered regulation. This is reflected in the hierarchical control of flagellar production in many bacterial species. For Salmonella enterica serovar Typhimurium and its relatives, global regulation of flagellar production primarily occurs through control of flhDC transcription and mRNA translation.

Author(s): Zhi Ma, Rujing Zhang, Dan Hai, Zhaoxin Lu, Fengxia Lv, Haizhen Zhao, Chong Zhang, Tim A. McAllister, Kim Stanford, Xiaomei Bie

Author(s): Ines Staes, Ioannis Passaris, Alexander Cambré, Abram Aertsen

Author(s): Zahra Hassan Mohammad, Elsa A. Murano, Rosana G. Moreira, Alejandro Castillo

In this study, the antibacterial properties of Pimpinella anisum essential oil (PAO) were evaluated against six food‐related bacteria. Afterward, the effects of different concentrations of PAO on microbial, chemical, and organoleptic properties of minced beef were evaluated during refrigerated storage.

The effect of dietary aflatoxin B1 (AFB1) and Salmonella Enteritidis infection on intestinal permeability was investigated.

Background The ability to identify bacterial pathogens that necessitate specific clinical management or public health action in children with acute gastroenteritis is crucial to patient care and public health. However, existing stool-testing guidelines offer inconsistent recommendations, and their performance characteristics are unknown.

Author(s): Eric D. Ebel, Michael S. Williams

Abstract

Revised Salmonella performance standards for ground chicken and turkey were chosen based on a risk assessment model that predicted a 25% reduction in occurrence of human exposures to Salmonella-contaminated comminuted products following implementation of the standards.

Author(s): Elisabetta Lambertini, Juliana M. Ruzante, Robert Chew, Vanessa L. Apodaca, Barbara B. Kowalcyk

Author(s): Jing Qian, Hong Zhuang, Mustapha Muhammad Nasiru, Umair Muhammad, Jianhao Zhang, Wenjing Yan

Author(s): Erwin Bohn, Michael Sonnabend, Kristina Klein, Ingo B. Autenrieth

Author(s): Yaxin Guo, Ying Xu, Xilong Kang, Dan Gu, Yang Jiao, Chuang Meng, Peipei Tang, Xiaohai Wang, Cuiying Huang, Shizhong Geng, Xinan Jiao, Zhiming Pan

Author(s): Anuj Purohit, Anand Mohan

Author(s): Stefani Machado Lopes, Eduardo César Tondo

Author(s): A. García, L.M. Pérez, G.N. Piccirilli, R.A. Verdini

Despite of controls and preventive measures implemented along the food chain, infection with non‐typhoidal Salmonella (NTS) remains one of the major causes of foodborne disease worldwide. Poultry is considered one of the major sources of NTS.

To enhance efforts related to controlling foodborne pathogens in the Middle East and North Africa (MENA), information on epidemiology of non‐typhoidal Salmonella enterica (hereafter termed “Salmonella”) is limited. We quantified the overall regional and country‐specific Salmonella prevalence in different human populations and identified the most common serotypes.

Wild animals are involved in zoonotic disease transmission cycles. These are generally complex and poorly understood, especially among animals adapted to life in human ecosystems. Raccoons are reservoirs and effective carriers for infectious agents such as Salmonella throughout different environments and contribute to the transference of resistance genes. This study examined the presence of circulating Salmonella sp.

Salmonella enterica is a common food‐borne pathogen with occasional multidrug resistance (MDR). Salmonella genomic island (SGI1) is a horizontally transmissible genomic island, containing an MDR gene cluster. All Salmonella serotypes are public health concern, although there is an additional concern associated with those that harbour SGI1. In Iran, there are no data on the presence of SGI1 variants in Salmonella isolates.

In Mexico, there is limited information regarding food consumer behaviors at home. The knowledge of food consumption and food handling practices can help to determine more realistically the exposure to different hazards, such as Salmonella spp. on the population.

Wheat flour may be thermally processed to improve microbiological safety; however, come‐up time for thermal processing of wheat flour is long due to its low thermal conductivity. In the present study, a novel radiofrequency (RF)‐assisted thermal processing approach was investigated for reducing the come‐up time of soft wheat flour (SWF) and for improving microbiological safety.