Research Publications (Food Safety)

Concerning potential food safety and/or public health risks raised by viable but non‐culturable (VBNC) state bacteria, factors affecting its occurrence during thermosonication were summarised. The relative ratios of Salmonella and Escherichia coli in the VBNC state were higher than that of Staphylococcus aureus, suggesting that the tested gram‐negative bacteria would be more likely to survive in this state than S. aureus (gram‐positive).

Molecular methods, particularly those based on real-time PCR (qPCR), have become a popular approach to detect pathogens in food samples. This technique may take advantage of hydrolysis fluorescent probes for increased specificity. Even though suitable, this approach loses the capacity of performing result confirmation by melt curve analysis.

Co‐microencapsulation of lactobacilli cell free and propolis extract inhibited bacterial growth considerably. Abstract Cell free extracts (CFE) obtained from Lactobacillus plantarum FI 8595 and Lactobacillus reuteri ATCC 55730 alone or in combination with propolis ethanolic or water extracts (1%) were microencapsulated with maltodextrin (25%) before the subsequent spray drying process. They were morphologically characterized by scanning electron microscope.

Recent studies have shown that Salmonella shedding status affects sows’ microbiota during gestation and that these modifications are reflected in the faecal microbiota of their piglets at weaning.

Salmonella enterica serovar Enteritidis is noted for its ability to survive the harsh antibacterial activity of egg white which is presumed to explain its occurrence as the major food-borne pathogen associated with the consumption of eggs and egg products. Liquid egg white is a major ingredient for the food industry but, because of its thermal fragility, pasteurization is performed at the modest temperature of 57°C (for 2–6 min).

Salmonella enterica is a common foodborne illness in the United States and globally. An increasing number of Salmonella infections are resistant to antibiotics, and many of the genes responsible for those resistances are carried by plasmids. Plasmids are important mediators of horizontal gene exchange, which could potentially increase the spread of antibiotic resistance (AR) genes. Twenty-eight different incompatibility groups of plasmids have been described in Enterobacteriaceae.

Author(s): S. Vaddu, J. Kataria, E.N. Rama, A.E. Moller, A. Gouru, M. Singh, H. Thippareddi

Author(s): Yang He, Yanyan Yang, Yuanyang Dong, Koichi Ito, Bingkun Zhang

Salmonella is a well-known food-borne pathogen causing disease in humans and animals worldwide. Peptidyl-prolyl isomerases (PPIases) catalyse the cis–trans isomerisation of prolyl bound, which is a slow and rate-limiting step of protein folding. Here, we present the biochemical and molecular characterisation of a novel multi-domain parvulin-type, PPIases-C from the pathogenic bacteria Salmonella Typhimurium, annotated as rPpiC.

S. Pullorum (Salmonella enterica serovar Gallinarum biovars Pullorum) is an infectious pathogen that causes the acute systemic disease called Pullorum disease in poultry. This disease causes huge losses to the poultry industry and seriously affects the yield and quality of the chicken product. It is not easily distinguishable with fowl typhoid caused by S.

Author(s): Zahra Dehghani, Trieu Nguyen, Mohsen Golabi, Morteza Hosseini, Ali H. Rezayan, Javad Mohammadnejad, Anders Wolff, Aaydha C. Vinayaka

Author(s): Long Chen, Xinyao Wei, Byron D. Chaves, David Jones, Monica A. Ponder, Jeyamkondan Subbiah

Salmonella enterica serovar Typhimurium (ST) remains a major infectious agent in the USA, with an increasing antibiotic resistance pattern, which requires the development of novel antimicrobials capable of controlling ST. Polyphenolic compounds found in plant extracts are strong candidates as alternative antimicrobials, particularly phenolic acids such as gallic acid (GA), protocatechuic acid (PA) and vanillic acid (VA).

Biofilms formed by Salmonella enterica are a frequent source of food supply contamination. Since biofilms are inherently resistant to disinfection, new agents capable of preventing biofilm formation are needed. Synthetic analogs of 4-oxazolidinone containing natural products have shown promise as antibiofilm compounds against Gram-positive bacteria.

Salmonella is a foodborne pathogen commonly associated with poultry products.

The use of bacteriophages as antimicrobial agents represents a promising alternative for the control of pathogenic bacteria. Here, we present the complete genome sequences of two novel Salmonella enterica lytic bacteriophages, NBSal006 and NBSal007, candidates for Salmonella biocontrol.

Author(s): Stefani Machado Lopes, Danielle Carmo da Silva, Eduardo César Tondo

Salmonella spp. are recognized as important foodborne pathogens globally. Salmonella enterica serovar Rissen is one of the important Salmonella serovars linked with swine products in numerous countries and can transmit to humans by food chain contamination. Worldwide emerging S. Rissen is considered as one of the most common pathogens to cause human salmonellosis.

Salmonellosis is a common foodborne disease. We previously reported the protection of Caenorhabditis elegans from Salmonella Typhimurium DT104 infection by Lactobacillus zeae LB1. However, the mechanism is not fully understood. C. elegans exhibits behavior plasticity when presented with diverse pathogenic or commensal bacteria. Whether it can exert approach avoidance to S. Typhimurium through altering its neurological activity remains to be determined.

Author(s): Honghong Xian, Yu Yuan, Chao Yin, Zhenyu Wang, Ruoyun Ji, Chao Chu, Xinan Jiao, Qiuchun Li

Author(s): L.K. Froebel, L.E. Froebel, T. Duong

by Amanda Aparecida Seribelli, Marcelo Ferreira Cruz, Felipe Pinheiro Vilela, Miliane Rodrigues Frazão, Mario H. Paziani, Fernanda Almeida, Marta Inês Cazentini Medeiros, Dália dos Prazeres Rodrigues, Marcia R. von Zeska Kress, Marc W. Allard, Juliana Pfrimer Falcão

Salmonella Enteritidis is responsible for a significant proportion of foodborne Salmonellosis in the United States and continues to be attributable to table eggs, despite increased federal oversight in recent years. Technologies, including feed additives, continue to be evaluated for pre-harvest application of their potential food safety benefits.

Hot-air drying processes are used to provide specific quality attributes to products, such as dehydrated apple pieces. To comply with the U. S. Food and Drug Administration Food Safety Modernization Act, there is a need to understand microbial lethality during these processes.