Research Publications (Food Safety)

Increased thermal resistance of Salmonella at low water activity (aw) is a significant food safety concern in low-moisture foods (LMFs). We evaluated whether trans-cinnamaldehyde (CA, 1000 ppm) and eugenol (EG, 1000 ppm), which can accelerate thermal inactivation of Salmonella Typhimurium in water, can show similar effect in bacteria adapted to low aw in different LMF components.

Bio-based single, composite, and bilayer edible films were developed based on chitosan and gelatin, including grapefruit seed extract (GSE) as an antimicrobial agent. The physicochemical and antimicrobial properties of films were analyzed, and it was found that compounding and laminating two polymers could enhance their physicochemical properties. The composite film was strong, endurable, and flexible compared with the single ones.

Salmonella enteritidis, a Gram-negative foodborne pathogen, causes inflammation of the stomach and intestines. Poultry and poultry products are considered to be the main hosts of S. enteritidis, especially the most common edible eggs, and increase the risk of Salmonella infection. Therefore, developing the inactivation strategy of S. enteritidis on the surface of eggs is the key step during the egg production process.

Inspired by a biomineralization behavior, we prepared a nanoflower-like artificial clickase (namely LCN clickase) for portable and sensitive click SERS immunoassay of foodborne bacterial pathogen. Encouraged by its high click catalytic activity to trigger Cu(I)-catalyzed azide-alkyne cycloaddition reaction, LCN clickase was successfully used for establishing a novel click SERS immunoassay by combining the clickase-mediated SERS signal variation at Raman-silent region.

Resistance to beta-lactam antimicrobials caused by extended-spectrum beta-lactamase (ESBL)-producing organisms is a global health concern. The objectives of this study were to (1) summarise the prevalence of potential ESBL-producing Escherichia coli (ESBL-EC) and Salmonella spp. (ESBL-SA) isolates from agrifood and human sources in Canada from 2012 to 2017, and (2) describe the distribution of ESBL genotypes among these isolates.

Journal of Food Safety, EarlyView. This study evaluated the effect of the transcriptional regulator RpoS on bacterial survival, tolerance to simulated gastrointestinal conditions, and the expression of stress resistance genes in wild-type (WT) and rpoS-deletion (ΔrpoS) Salmonella Enteritidis CICC 21482 in low water activity (Aw) foods at 24 hr of drying and 7 days of storage.

As a promising substitute for antibiotics, increasing attention has been given to the clinical application of antimicrobial peptides (AMPs). In this study, the mode of action of the HJH-3 against Salmonella Pullorum was investigated. The structure and properties of HJH-3 were examined in silico, and minimum inhibitory concentrations (MICs) were determined to evaluate its antimicrobial spectrum. The time-kill kinetics of HJH-3 was determined.

The pathogenic microorganisms linked to fresh fruits and juices sold out in retail low-cost markets raise safety concerns as they may carry multidrug-resistant (MDR) genes.

Salmonella Typhimurium 53647 was inoculated in eggs and inactivated with radio frequency (RF). Processing was conducted at 40.68 MHz, 35 W, 56.7 °C, and 19.5 min. Control and RF-treated eggs were stored at 7.2 °C and 10 °C, and the microbial counts and quality attributes (Haugh unit, weight loss, yolk and albumen pH, yolk index, and albumen turbidity) were assessed weekly for five weeks.

Salmonella Typhimurium 53647 was inactivated with selected radio frequency processes in in-shell eggs. The combination of hot air (HA), hot water immersion (HW), and hot water spray (HWS) were evaluated alone (56.7 °C) and in combination with radio frequency (40.68 MHz, 35 W, 4.5 min). Microbial inactivation did not follow first-order kinetics in any treatments.

The charmout is a meat product obtained by drying meat and used in the preparation of sauces in some Sahelian countries. However, charmout is produced and sold under unhygienic conditions. It is therefore susceptible to contamination by pathogenic and toxigenic microorganisms. The objective of this study was to isolate and identify bacterial and fungal strains contaminating charmout produced and sold in six localities in Chad. Thus, 30 samples were collected in 6 production localities.

Microbiology Resource Announcements, Ahead of Print. Here, we report three complete circular genome sequences of Salmonella enterica SalSpp07, SalSpp08, and SalSpp09, which were isolated from chicken meat and skin during quality control on the production line. The genomes were closed using a hybrid assembly method with short and long sequencing reads.

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.

The food industry has been exploring the association of polymers with nanoparticles in packaging production, and active products are essential to increase the shelf life of food and avoid contamination. Our study developed starch-poly (adipate co-terephthalate butyl) films with silver nanoparticles produced with Fusarium oxysporum components (bio-AgNPs), intending to control foodborne pathogens.

Foodborne Salmonella enteritidis infections place human health at risk, driven by regular outbreaks and individual cases by different contaminated food materials. This study was conducted to characterize and employ a single bacteriophage as a potential biocontrol agent. Phage Rostam was isolated, characterized and then applied as biocontrol agent against S. enteritidis in liquid whole eggs and eggshell.

Reports of Salmonella enterica I serotype 4,[5],12:i:- infections resistant to ampicillin, streptomycin, sulphamethoxazole, and tetracycline (ASSuT) have been increasing. We analyzed data from 5 national surveillance systems to describe the epidemiology, resistance traits, and genetics of infections with this Salmonella strain in the United States.

Journal of Food Safety, EarlyView. The microbial safety of produce continues to be a real concern. The objective of this study was to investigate the efficacy of high intensity short time pulsed light (PL) application on survival of Salmonella in packaged cherry tomato. Treatment effects on reduction of native microbiota and quality were also evaluated.

The French National Reference Centre for Escherichia coli, Shigella and Salmonella (FNRC-ESS) detected two human clusters of 33 cases (median age: 10 years; 17 females) infected by Salmonella enterica serotype Bovismorbificans, ST142, HC5_243255 (EnteroBase HierCC‑cgMLST scheme) in September–November 2020 and of 11 cases (median age: 11 years; seven males) infected by S. enteri

Environmental Microbiology Reports, EarlyView. Salmonella serovars Heidelberg and Minnesota encoding antimicrobial resistance to third-generation cephalosporins and fluoroquinolones are often detected in poultry/poultry meat. We analysed the genomes of 10 Salmonella Heidelberg (SH) and 4 Salmonella Minnesota (SM) from faecal isolates of Brazilian poultry.

by Jude Fonbah Leinyuy, Innocent Mbulli Ali, Karimo Ousenu, Christopher B. Tume  Background Antibiotic resistance has become an enduring threat to human health. This has prompted extensive research to identify the determinants responsible in a bid to fight the spread of resistance and also develop new antibiotics. However, routine procedures focus on identifying genetic determinants of resistance only on phenotypically resistant isolates.

Thermal processing is the most frequently used method to destruct bacteria in food processing. However, insufficient thermal processing may lead to the outbreak of foodborne illness. This study combined thermal processing with thermostable phage to prevent food contamination. The thermostable phages were screened which can retain activity at 70 °C for 1 h.

In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry.

mSystems, Ahead of Print. Pigs infected with Salmonella may excrete large amounts of Salmonella, increasing the risk of spread of this pathogen in the food chain. Identifying Salmonella high shedder pigs is therefore required to mitigate this risk. We analyzed immune-associated markers and composition of the gut microbiota in specific-pathogen-free pigs presenting different shedding levels after an oral infection with Salmonella.

Salmonella enterica serovar Gallinarum biovar Gallinarum is an avian-adapted pathogen causing fowl typhoid and leading to enormous economic loss in the global poultry industry. Two-component systems (TCSs) are crucial for bacteria survival, virulence, sensing and responding to the environment. 23 pairs of TCSs classified into five families were found in S.

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.