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Infectious Disease: Gastroenteritis
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Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Prevalence of ciprofloxacin resistance and associated genetic determinants differed among Campylobacter isolated from human and poultry meat sources in Pennsylvania
Food Microbiol. 2023 Dec;116:104349. doi: 10.1016/j.fm.2023.104349. Epub 2023 Aug 3.ABSTRACTPoultry is the primary source of Campylobacter infections and severe campylobacteriosis cases are treated with macrolides and fluoroquinolones. However, these drugs are less effective against antimicrobial-resistant strains. Here, we investigated the prevalence of phenotypic antimicrobial resistance and associated resistance genetic determinants in Campylobacter isolates collected from human clinical (N = 123) and meat (N = 80) sources in Pennsylvania in 2017 and 2018. Our goal was to assess potential differences in the prevalence o...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Runan Yan Nkuchia M M'ikanatha Irving Nachamkin Lauren K Hudson Thomas G Denes Jasna Kovac Source Type: research
Detection of resistance and virulence plasmids in Campylobacter coli and Campylobacter jejuni isolated from North Carolina food animal production, 2018-2019
Food Microbiol. 2023 Dec;116:104348. doi: 10.1016/j.fm.2023.104348. Epub 2023 Aug 11.ABSTRACTCampylobacter remains the leading cause of bacterial foodborne illness in the U.S. and worldwide. Campylobacter plasmids may play a significant role in antimicrobial resistance (AMR) and virulence factor distribution, and potentially drive rapid adaptation. C. coli (n = 345) and C. jejuni (n = 199) isolates collected from live cattle, swine, turkey, and chickens, poultry carcasses at production, and retail meat in N.C. were analyzed to determine plasmid prevalence, extrachromosomal virulence and AMR genes, and the phylogeny of asse...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Dawn M Hull Erin Harrel Lyndy Harden Siddhartha Thakur Source Type: research
The efficiency of UV light-emitting diodes (UV-LED) in decontaminating Campylobacter and Salmonella and natural microbiota in chicken breast, compared to a UV pilot-plant scale device
This study investigated the combined effect of Ultraviolet (UV) light-emitting diode (LED) technology treatment with refrigerated storage of chicken breast meat over 7 days on Campylobacter jejuni, Salmonella enterica serovar Typhimurium, total viable counts (TVC) and total Enterobacteriaceae counts (TEC). An optimised UV-LED treatment at 280 nm for 6 min decreased inoculated S. Typhimurium and C. jejuni populations by 0.6-0.64 log CFU/g, and TVC and TEC population by 1-1.2 log CFU/g in chicken samples. During a 7-day storage at 4 °C, a 0.73 log reduction in C. jejuni was achieved compared with non-treated samples. Moreov...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Arturo B Soro Daniel Ekhlas Sajad Shokri Ming Ming Yem Rui Chao Li Soukaina Barroug Shay Hannon Paul Whyte Declan J Bolton Catherine M Burgess Paula Bourke Brijesh K Tiwari Source Type: research
Modelling norovirus dynamics within oysters emphasises potential food safety issues associated with current testing & amp; depuration protocols
Food Microbiol. 2023 Dec;116:104363. doi: 10.1016/j.fm.2023.104363. Epub 2023 Aug 18.ABSTRACTNorovirus is a significant global cause of viral gastroenteritis, with raw oyster consumption often linked to such outbreaks due to their filter-feeding in harvest waters. National water quality and depuration/relaying times are often classified using Escherichia coli, a poor proxy for norovirus levels in shellfish. The current norovirus assay is limited to only the digestive tracts of oysters, meaning the total norovirus load of an oyster may differ from reported results. These limitations motivated this work, building upon previo...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Paul McMenemy Adam Kleczkowski Nick G H Taylor Source Type: research
Ability of Latilactobacillus curvatus FAM25164 to produce tryptamine: Identification of a novel tryptophan decarboxylase
This study describes a novel bacterial tryptophan decarboxylase (EC 4.1.1.105) that may be responsible for tryptamine formation in cheese.PMID:37689414 | DOI:10.1016/j.fm.2023.104343
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Stefan Irmler Tharmatha Bavan Eliane Binz Reto Portmann Source Type: research
Detection of resistance and virulence plasmids in Campylobacter coli and Campylobacter jejuni isolated from North Carolina food animal production, 2018-2019
Food Microbiol. 2023 Dec;116:104348. doi: 10.1016/j.fm.2023.104348. Epub 2023 Aug 11.ABSTRACTCampylobacter remains the leading cause of bacterial foodborne illness in the U.S. and worldwide. Campylobacter plasmids may play a significant role in antimicrobial resistance (AMR) and virulence factor distribution, and potentially drive rapid adaptation. C. coli (n = 345) and C. jejuni (n = 199) isolates collected from live cattle, swine, turkey, and chickens, poultry carcasses at production, and retail meat in N.C. were analyzed to determine plasmid prevalence, extrachromosomal virulence and AMR genes, and the phylogeny of asse...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Dawn M Hull Erin Harrel Lyndy Harden Siddhartha Thakur Source Type: research
The efficiency of UV light-emitting diodes (UV-LED) in decontaminating Campylobacter and Salmonella and natural microbiota in chicken breast, compared to a UV pilot-plant scale device
This study investigated the combined effect of Ultraviolet (UV) light-emitting diode (LED) technology treatment with refrigerated storage of chicken breast meat over 7 days on Campylobacter jejuni, Salmonella enterica serovar Typhimurium, total viable counts (TVC) and total Enterobacteriaceae counts (TEC). An optimised UV-LED treatment at 280 nm for 6 min decreased inoculated S. Typhimurium and C. jejuni populations by 0.6-0.64 log CFU/g, and TVC and TEC population by 1-1.2 log CFU/g in chicken samples. During a 7-day storage at 4 °C, a 0.73 log reduction in C. jejuni was achieved compared with non-treated samples. Moreov...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Arturo B Soro Daniel Ekhlas Sajad Shokri Ming Ming Yem Rui Chao Li Soukaina Barroug Shay Hannon Paul Whyte Declan J Bolton Catherine M Burgess Paula Bourke Brijesh K Tiwari Source Type: research
Modelling norovirus dynamics within oysters emphasises potential food safety issues associated with current testing & amp; depuration protocols
Food Microbiol. 2023 Dec;116:104363. doi: 10.1016/j.fm.2023.104363. Epub 2023 Aug 18.ABSTRACTNorovirus is a significant global cause of viral gastroenteritis, with raw oyster consumption often linked to such outbreaks due to their filter-feeding in harvest waters. National water quality and depuration/relaying times are often classified using Escherichia coli, a poor proxy for norovirus levels in shellfish. The current norovirus assay is limited to only the digestive tracts of oysters, meaning the total norovirus load of an oyster may differ from reported results. These limitations motivated this work, building upon previo...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Paul McMenemy Adam Kleczkowski Nick G H Taylor Source Type: research
Ability of Latilactobacillus curvatus FAM25164 to produce tryptamine: Identification of a novel tryptophan decarboxylase
This study describes a novel bacterial tryptophan decarboxylase (EC 4.1.1.105) that may be responsible for tryptamine formation in cheese.PMID:37689414 | DOI:10.1016/j.fm.2023.104343
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Stefan Irmler Tharmatha Bavan Eliane Binz Reto Portmann Source Type: research
Vacuolar localisation of anthocyanin pigmentation in microgreen cotyledons of basil, cabbage and mustard greens does not impact on colonisation by Shiga-toxigenic Escherichia coli O157:H7
Food Microbiol. 2023 Dec;116:104367. doi: 10.1016/j.fm.2023.104367. Epub 2023 Aug 21.ABSTRACTMicrogreens, the immature plants harvested after a few weeks of growth, are perceived as a heathy, nutritious food ingredient but may be susceptible to colonisation by human pathogens including Shiga-toxigenic Escherichia coli (STEC). Some microgreen cultivars accumulate anthocyanins or secrete essential oils which, when extracted or purified, have been reported to inhibit bacterial growth. Therefore, the impact of anthocyanins on bacterial colonisation by STEC (Sakai) was compared for three species that have pigmented cultivars: b...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Kathryn M Wright Jacqueline Marshall Peter J Wright Nicola J Holden Source Type: research
Prevalence of ciprofloxacin resistance and associated genetic determinants differed among Campylobacter isolated from human and poultry meat sources in Pennsylvania
Food Microbiol. 2023 Dec;116:104349. doi: 10.1016/j.fm.2023.104349. Epub 2023 Aug 3.ABSTRACTPoultry is the primary source of Campylobacter infections and severe campylobacteriosis cases are treated with macrolides and fluoroquinolones. However, these drugs are less effective against antimicrobial-resistant strains. Here, we investigated the prevalence of phenotypic antimicrobial resistance and associated resistance genetic determinants in Campylobacter isolates collected from human clinical (N = 123) and meat (N = 80) sources in Pennsylvania in 2017 and 2018. Our goal was to assess potential differences in the prevalence o...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Runan Yan Nkuchia M M'ikanatha Irving Nachamkin Lauren K Hudson Thomas G Denes Jasna Kovac Source Type: research
Detection of resistance and virulence plasmids in Campylobacter coli and Campylobacter jejuni isolated from North Carolina food animal production, 2018-2019
Food Microbiol. 2023 Dec;116:104348. doi: 10.1016/j.fm.2023.104348. Epub 2023 Aug 11.ABSTRACTCampylobacter remains the leading cause of bacterial foodborne illness in the U.S. and worldwide. Campylobacter plasmids may play a significant role in antimicrobial resistance (AMR) and virulence factor distribution, and potentially drive rapid adaptation. C. coli (n = 345) and C. jejuni (n = 199) isolates collected from live cattle, swine, turkey, and chickens, poultry carcasses at production, and retail meat in N.C. were analyzed to determine plasmid prevalence, extrachromosomal virulence and AMR genes, and the phylogeny of asse...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Dawn M Hull Erin Harrel Lyndy Harden Siddhartha Thakur Source Type: research
The efficiency of UV light-emitting diodes (UV-LED) in decontaminating Campylobacter and Salmonella and natural microbiota in chicken breast, compared to a UV pilot-plant scale device
This study investigated the combined effect of Ultraviolet (UV) light-emitting diode (LED) technology treatment with refrigerated storage of chicken breast meat over 7 days on Campylobacter jejuni, Salmonella enterica serovar Typhimurium, total viable counts (TVC) and total Enterobacteriaceae counts (TEC). An optimised UV-LED treatment at 280 nm for 6 min decreased inoculated S. Typhimurium and C. jejuni populations by 0.6-0.64 log CFU/g, and TVC and TEC population by 1-1.2 log CFU/g in chicken samples. During a 7-day storage at 4 °C, a 0.73 log reduction in C. jejuni was achieved compared with non-treated samples. Moreov...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Arturo B Soro Daniel Ekhlas Sajad Shokri Ming Ming Yem Rui Chao Li Soukaina Barroug Shay Hannon Paul Whyte Declan J Bolton Catherine M Burgess Paula Bourke Brijesh K Tiwari Source Type: research
Modelling norovirus dynamics within oysters emphasises potential food safety issues associated with current testing & amp; depuration protocols
Food Microbiol. 2023 Dec;116:104363. doi: 10.1016/j.fm.2023.104363. Epub 2023 Aug 18.ABSTRACTNorovirus is a significant global cause of viral gastroenteritis, with raw oyster consumption often linked to such outbreaks due to their filter-feeding in harvest waters. National water quality and depuration/relaying times are often classified using Escherichia coli, a poor proxy for norovirus levels in shellfish. The current norovirus assay is limited to only the digestive tracts of oysters, meaning the total norovirus load of an oyster may differ from reported results. These limitations motivated this work, building upon previo...
Source: Food Microbiology - September 9, 2023 Category: Food Science Authors: Paul McMenemy Adam Kleczkowski Nick G H Taylor Source Type: research
