International Journal of Food Microbiology This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Insights into the antibacterial effectiveness of linalool against Shigella flexneri on pork surface: Changes in bacterial growth and pork quality
This study aimed to examine the effectiveness of linalool (a natural preservative) against S. flexneri and explore its potential application in contaminated pork. The results showed that linalool was capable of damaging the cell membrane and binding to the DNA of S. flexneri, and inhibiting biofilm formation and disrupting mature biofilms. The antibacterial effectiveness of linalool on the surface of pork was further demonstrated by analyzing the physicochemical properties of the pork (i.e., weight loss rate, pH value, color index, and TVB-N value) and its protein profiles. Linalool did not completely kill S. flexneri in p...
Source: International Journal of Food Microbiology - April 28, 2024 Category: Food Science Authors: Xueying Song Jiamu Kang Xingyan Wei Liu Liu Yongfeng Liu Feng Wang Source Type: research

Dissemination, virulence characteristic, antibiotic resistance determinants of emerging linezolid and vancomycin-resistant Enterococcus spp. in fish and crustacean
In conclusion, the emergence of linezolid-resistant -vancomycin-resistant enterococci recovered from Egyptian fish and shrimp, suggests that fish and seafood might participate a fundamental part in the emergence of antimicrobial resistance among humans.PMID:38677237 | DOI:10.1016/j.ijfoodmicro.2024.110711 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - April 27, 2024 Category: Food Science Authors: Sherief M Abdel-Raheem Sherin M Khodier Faisal Almathen Al-Shaimaa T Hanafy Sarah M Abbas Salah Abdulaziz Al-Shami Saad Ibrahim Al-Sultan Ahmed Alfifi Reham M El-Tarabili Source Type: research

The role of rcpA gene in regulating biofilm formation and virulence in Vibrio parahaemolyticus
In conclusion, rcpA plays a role in determining biofilm formation and virulence of V. parahaemolyticus and further research is necessitated to fully understand its function in V. parahaemolyticus.PMID:38677238 | DOI:10.1016/j.ijfoodmicro.2024.110714 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - April 27, 2024 Category: Food Science Authors: Wenxiu Zhu Jiaxiu Liu Yingying Zhang Dongyun Zhao Shugang Li Hanzheng Dou Haisong Wang Xiaodong Xia Source Type: research

Detection of risk areas in dairy powder processes: The development of thermophilic spore forming bacteria taking into account their growth limits
Int J Food Microbiol. 2024 Apr 22;418:110716. doi: 10.1016/j.ijfoodmicro.2024.110716. Online ahead of print.ABSTRACTAnoxybacillus flavithermus, Geobacillus stearothermophilus and Bacillus licheniformis are the main contaminants found in dairy powders. These spore-forming thermophilic bacteria, rarely detected in raw milk, persist, and grow during the milk powder manufacturing process. Moreover, in the form of spores, these species resist and concentrate in the powders during the processes. The aim of this study was to determine the stages of the dairy powder manufacturing processes that are favorable to the growth of such ...
Source: International Journal of Food Microbiology - April 26, 2024 Category: Food Science Authors: Delaunay Louis Postollec Florence Leguerinel Ivan Mathot Anne-Gabrielle Source Type: research

Mechanistic insights into the adaptive evolvability of spore heat resistance in Bacillus cereus sensu lato
Int J Food Microbiol. 2024 Apr 15;418:110709. doi: 10.1016/j.ijfoodmicro.2024.110709. Online ahead of print.ABSTRACTWet heat treatment is a commonly applied method in the food and medical industries for the inactivation of microorganisms, and bacterial spores in particular. While many studies have delved into the mechanisms underlying wet heat killing and spore resistance, little attention has so far been dedicated to the capacity of spore-forming bacteria to tune their resistance through adaptive evolution. Nevertheless, a recent study from our group revealed that a psychrotrophic strain of the Bacillus cereus sensu lato ...
Source: International Journal of Food Microbiology - April 25, 2024 Category: Food Science Authors: Sadhana Khanal Tom Dongmin Kim Katrien Begyn Wouter Duverger Gertjan Kramer Stanley Brul Andreja Rajkovic Frank Devlieghere Marc Heyndrickx Joost Schymkowitz Frederic Rousseau V éronique Broussolle Chris Michiels Abram Aertsen Source Type: research

Molecular assessment of oat head blight fungus, including a new genus and species in a family of Nectriaceae
Int J Food Microbiol. 2024 Apr 21;417:110715. doi: 10.1016/j.ijfoodmicro.2024.110715. Online ahead of print.ABSTRACTHead blight (HB) of oat (Avena sativa) has caused significant production losses in oats growing areas of western China. A total of 314 isolates, associated with HB were collected from the major oat cultivating areas of Gansu, Qinghai, and Yunnan Provinces in western China. Based on morphological characters, the isolates were initially classified into three genera, as differentiation to species was a bit difficult. Taxonomic analysis of these isolates based on muti-gene phylogenetic analyses (ITS, TEF1, TUB2, ...
Source: International Journal of Food Microbiology - April 24, 2024 Category: Food Science Authors: Hao Chen James F White Kamran Malik Chunjie Li Source Type: research

Dissemination of IncC plasmids in Salmonella enterica serovar Thompson recovered from seafood and human diarrheic patients in China
In conclusion, to our knowledge, it is the first report of the co-existence of blaCMY-2, qnrS, and qepA in IncC plasmids, and the conjugational transfer contributed to their dissemination in S. Thompson. These findings underline further challenges for the prevention and treatment of Enterobacteriaceae infections posed by IncC plasmids bearing blaCMY-2, qnrS, and qepA.PMID:38653121 | DOI:10.1016/j.ijfoodmicro.2024.110708 (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - April 23, 2024 Category: Food Science Authors: Zengfeng Zhang Dai Kuang Xuebin Xu Zeqiang Zhan Hao Ren Chunlei Shi Source Type: research

HacA, a key transcription factor for the unfolded protein response, is required for fungal development, aflatoxin biosynthesis and pathogenicity of Aspergillus flavus
In this study, the hacA gene in A. flavus was knockout. Results showed that the absence of hacA led to a decreased pathogenicity of the strain, as it failed to colonize intact maize kernels. This may be due to retarded vegetable growth, especially the abnormal development of swollen tips and shorter hyphal septa. Deletion of hacA also hindered conidiogenesis and sclerotial development. Notably, the mutant strain failed to produce aflatoxin B1. Moreover, compared to the wild type, the mutant strain showed increased sensitivity to ER stress inducer such as Dithiothreitol (DTT), and heat stress. It also displayed heightened s...
Source: International Journal of Food Microbiology - April 23, 2024 Category: Food Science Authors: Min Yu Xiaoling Zhou Dongyue Chen Yuan Jiao Guomin Han Fang Tao Source Type: research

Antifungal efficiency and mechanisms of ethyl ferulate against postharvest pathogens
This study evaluated the antifungal activity of ethyl ferulate (EF) and explored its mechanisms of action against Alternaria alternata, Aspergillus niger, Botrytis cinerea, Penicillium expansum, Penicillium digitatum, Geotrichum candidum and evaluated its potential to inhibit postharvest decay. The results demonstrated that EF exerts potent antifungal activity against a wide board of postharvest pathogens. Results also revealed that its antifungal mechanism is multifaceted: EF may be involved in binding to and disturbing the integrity of the fungal plasma membrane, causing leakage of intracellular content and losing normal...
Source: International Journal of Food Microbiology - April 21, 2024 Category: Food Science Authors: Chang Shu Xiuxiu Sun Jiankang Cao Samir Droby Weibo Jiang Source Type: research

Recombinase polymerase amplification combined with Pyrococcus furiosus Argonaute for fast Salmonella spp. testing in food safety
Int J Food Microbiol. 2024 Apr 16;417:110697. doi: 10.1016/j.ijfoodmicro.2024.110697. Online ahead of print.ABSTRACTFoodborne illness caused by Salmonella spp. is one of the most prevalent public health problems globally, which have brought immeasurable economic burden and social impact to countries around the world. Neither current nucleic acid amplification detection method nor standard culture method (2-3 days) are suitable for field detection in areas with a heavy burden of Salmonella spp. Here, we developed a highly sensitive and accurate assay for Salmonella spp. detection in less than 40 min. Specifically, the invA ...
Source: International Journal of Food Microbiology - April 20, 2024 Category: Food Science Authors: Liyun Lin Qiulan Luo Liejun Li Yuzhong Zheng Huagui Wei Jiayu Liao Yaqun Liu Mouquan Liu Zhonghe Wang Wanling Lin Xianghui Zou Hui Zhu Min Lin Source Type: research

Casein hydrolysate in naturally-fermented buckwheat sourdough: Effects on fermented and physicochemical characteristics, texture, and bacterial microbial composition
Int J Food Microbiol. 2024 Apr 15;417:110705. doi: 10.1016/j.ijfoodmicro.2024.110705. Online ahead of print.ABSTRACTThe effect of a casein hydrolysate (CH) on the fermentation and quality of a naturally-fermented buckwheat sourdough (NFBS) were investigated, through assessing the fermentation characteristics, carbohydrate and protein degradation, texture, and bacterial composition of NFBS. According to the assaying data, CH might both increase the amount of lactic acid bacteria by 2.62 % and shorten the fermentation period by at least 3 h, subsequently leading to enhanced degradation of carbohydrate and protein, accompanie...
Source: International Journal of Food Microbiology - April 19, 2024 Category: Food Science Authors: Ling Guo Biqi Liu Chen Liang Wen Sun Yujun Jiang Xueqi Yun Lin Lu Xinhuai Zhao Ning Xu Source Type: research