Research Publications (Food Safety)

Background Chronic Q fever usually develops within 2 years after primary infection with Coxiella burnetii. We determined the interval between acute Q fever and diagnosis of chronic infection, assessed what factors contribute to a longer interval, and evaluated the long-term follow-up. Methods From 2007 to 2018, patients with chronic Q fever were included from 45 participating hospitals.

Open-source DNA sequence databases have long been touted as beneficial to public health, including the facilitation of earlier detection and response to infectious disease outbreaks. Of critical importance to harnessing these benefits is the metadata that describe general and other domain-specific attributes (eg, collection location, isolate type) of a sample. Unlike the sequence data, metadata are often incomplete and lack adherence to an international standard.

by Basel H. Abuaita, Anna-Lisa E. Lawrence, Ryan P. Berger, David R. Hill, Sha Huang, Veda K. Yadagiri, Brooke Bons, Courtney Fields, Christiane E. Wobus, Jason R. Spence, Vincent B. Young, Mary X. O’Riordan Salmonella enterica represents over 2500 serovars associated with a wide-ranging spectrum of disease; from self-limiting gastroenteritis to invasive infections caused by non-typhoidal serovars (NTS) and typhoidal serovars, respectively.

by Marjo V. Mendoza, Windell L. Rivera

In Latin America, nontyphoidal Salmonella (NTS) is one of the most important etiological agents of foodborne infections; it can survive in soil, water, and food even after processing. Here, we aimed to perform a systematic review by collecting data on the prevalence, serotypes, and antimicrobial resistance (AMR) of NTS isolated from different food products in Latin America, following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines.

Author(s): Rongrong He, Weijun Chen, Ming Zhang, Qiuping Zhong, Hailing Zhang, Haiming Chen, Wenxue Chen

Author(s): Tianqi Zhang, Wan-Ning Lee, Yaguang Luo, Ching-Hua Huang

Author(s): Gizem Cufaoglu, Naim Deniz Ayaz

Author(s): Tatsuya Nakayama, Tran Thi Tuyet Hoa, Hong Mong Huyen, Takahiro Yamaguchi, Michio Jinnai, Doan Tran Nguyen Minh, Oanh Nguyen Hoang, Hien Le Thi, Phong Ngo Thanh, Hoai Phuong Hoang, Do Phuc Nguyen, Chinh Dang Van, Yuko Kumeda, Atsushi Hase

Author(s): Paula Kuchheuser, Marc Birringer

Author(s): Rounaq Nayak, Louise Manning, Patrick Waterson

Author(s): Carla Cervini, Carol Verheecke-Vaessen, Tingting He, Abdi Mohammed, Naresh Magan, Angel Medina

Author(s): Yan Ma, Yingying Zhang, Zhongguo Shan, Xin Wang, Xiaodong Xia

Author(s): Ziwei Zhao, Md Iqbal Hossain, Soontag Jung, Zhaoqi Wang, Daseul Yeo, Mengxiao Song, Ae Min, Sunho Park, Changsun Choi

Author(s): Ying Luo, Lulu Liu, Li Yuan, Jianke Li, Xiaoyuan Wang

Author(s): Arzu Mert, Aiming Qi, Aiden Bygrave, Henrik Stotz

Author(s): Omar Hernández Hernández, Ana L. Gutiérrez-Escolano, Cleo Cancio-Lonches, Montserrat H. Iturriaga, Juan Ramiro Pacheco-Aguilar, Rocío Morales-Rayas, Sofía M. Arvizu-Medrano A multiplex PCR method was developed for the simultaneous detection of murine norovirus (MNV-1) as a surrogate for human norovirus (HuNoV) GI and GII, Salmonella spp., Shigella spp., and Shiga toxin producing Escherichia coli (STEC) in fresh produce.

Author(s): Xiaowei Zhang, Donggen Zhou, Yifang Cao, Yan Zhang, Xinglong Xiao, Fengsong Liu, Yigang Yu

Author(s): Mengyang Niu, Changjian Bao, Junyi Zhan, Xiaomeng Yue, Jianwen Zou, Nana Su, Jin Cui

Author(s): Samira Raesi, Reza Mohammadi, Zahra Khammar, Giti Paimard, Sepehr Abdalbeygi, Zahra Sarlak, Milad Rouhi

Salmonella enterica  has been increasingly implicated in foodborne outbreaks involving low moisture foods (LMF) during the recent decade. This study aimed to investigate the potential for persistence of  Salmonella enterica  in a range of low moisture foods (LMF) during storage at 3 temperatures.

Cheese made with unpasteurised milk has been associated with outbreaks of illness. However, there are limited data on the prevalence of shiga-toxin producing E. coli (STEC) in these products, and a lack of clarity over the significance of E. coli as general indicators of hygiene in raw milk cheeses. The aim of this study was to provide further data to address both of these issues as well as assessing the overall microbiological quality of raw milk cheeses available to consumers in England.

Phycoerythrin (PE) is a natural water-soluble pigment protein with characteristic phycobilins and is sensitive to thermal and light environmental changes. In this study, PE was extracted from Porphyra haitanensis and PE–oligochitosan complexes (POC) were fabricated by a self-assembly approach. The effects of cationic oligochitosan on the binding interaction, structure, size distribution, and color stability of PE were evaluated.

Introduction. Biofilm formation and hemolysis are closely related to the pathogenicity of Staphylococcus aureus .

Cronobacter sakazakii is a known foodborne opportunistic pathogen that can affect the intestinal health of infants. Despite undergoing complex manufacturing processes and low water concentration in the finished product, infant formula has been associated with Cronobacter infections, suggesting that the pathogenicity of C. sakazakii may be related to its tolerance to stress.