Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Detection and Identification of Waterborne and Foodborne Microbes: Risk Assessment...
share announcement

Detection and Identification of Waterborne and Foodborne Microbes: Risk Assessment and Public Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (20 January 2023) | Viewed by 7599

Special Issue Editor

Prof. Dr. Yingwang Ye

E-Mail Website
Guest Editor
Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230009, China
Interests: Cronobacter; foodborne pathogens; detection; biofilm formation; virulence
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Microbes are the most numerous organisms on Earth. The effects of microbes are attracting increasing attention due primarily to their increasing prevalence in environments such as water and food. In recent years, the contamination detection and identification of foodborne and waterborne pathogens have been subjects of great concern. Consequently, specific and sensitive methods for the detection and identification of pathogens and viruses is of importance for the control and risk assessment of food and water. Furthermore, there are rich probiotics in food and water. All kinds of probiotics have been isolated from and identified in food and water. Probiotics have demonstrated functions in inhibiting pathogens and disease control, and have a positive impact on public health. The risk assessment and antibiotic resistance of probiotics must be analyzed and evaluated before the application of probiotics in the food industry and in clinical use. Consequently, systemic studies on probiotics will contribute to the development of the food industry, public health and environmental safety.

Prof. Dr. Yingwang Ye
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • detection and identification of waterborne pathogens
  • detection and identification of foodborne pathogens
  • risk assessment of probiotics
  • influence of probiotics on diseases
  • functions of probiotics in public health
  • probiotics and the control of pathogens

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

11 pages, 2689 KiB  
Communication
Quantitative Risk Assessment of Hepatitis a Virus Infection Arising from the Consumption of Fermented Clams in South Korea
by Yoonjeong Yoo, Miseon Sung, Jeongeun Hwang, Daseul Yeo, Ziwei Zhao, Changsun Choi and Yohan Yoon
Foods 2023, 12(4), 796; https://doi.org/10.3390/foods12040796 - 13 Feb 2023
Cited by 2 | Viewed by 2419
Abstract
This study estimated the risk of hepatitis A virus (HAV) foodborne illness outbreaks through the consumption of fermented clams in South Korea. HAV prevalence in fermented clams was obtained from the Ministry of Food and Drug Safety Report, 2019. Fermented clam samples (2 [...] Read more.
This study estimated the risk of hepatitis A virus (HAV) foodborne illness outbreaks through the consumption of fermented clams in South Korea. HAV prevalence in fermented clams was obtained from the Ministry of Food and Drug Safety Report, 2019. Fermented clam samples (2 g) were inoculated with HAV and stored at −20–25 °C. Based on the HAV titer (determined using plaque assay) in fermented clams according to storage, the Baranyi predictive models provided by Combase were applied to describe the kinetic behavior of HAV in fermented clams. The initial estimated HAV contamination level was −3.7 Log PFU/g. The developed predictive models revealed that, when the temperature increased, the number of HAV plaques decreased. The Beta-Poisson model was chosen for determining the dose–response of HAV, and the simulation revealed that there was a 6.56 × 10−11/person/day chance of contracting HAV foodborne illness by eating fermented clams. However, when only regular consumers of fermented clams were assumed as the population, the probability of HAV foodborne illness increased to 8.11 × 10−8/person/day. These results suggest that, while there is a low likelihood of HAV foodborne illness from consuming fermented clams across the country, regular consumers should be aware of the possibility of foodborne illness. Full article
(This article belongs to the Special Issue Detection and Identification of Waterborne and Foodborne Microbes: Risk Assessment and Public Health)
►▼ Show Figures

Figure 1

13 pages, 1508 KiB  
Article
Antibiotics Resistance and Virulence of Staphylococcus aureus Isolates Isolated from Raw Milk from Handmade Dairy Retail Stores in Hefei City, China
by Hui Wang, Jiawei Shen, Chengfeng Zhu, Kai Ma, Mengcheng Fang, Bingbing Li, Wenhui Wang and Ting Xue
Foods 2022, 11(15), 2185; https://doi.org/10.3390/foods11152185 - 22 Jul 2022
Cited by 9 | Viewed by 2690
Abstract
Handmade dairy products, which retain the nutrients in milk to the greatest extent, have become popular in China recently. However, no investigation regarding the characteristics of Staphylococcus aureus (S. aureus) in raw milk of handmade dairy retail stores has been reported. [...] Read more.
Handmade dairy products, which retain the nutrients in milk to the greatest extent, have become popular in China recently. However, no investigation regarding the characteristics of Staphylococcus aureus (S. aureus) in raw milk of handmade dairy retail stores has been reported. Here, we investigated the antimicrobial susceptibility, virulence, biofilm formation, and genetic diversity of S. aureus in raw milk from handmade dairy retail stores in Hefei, China. After 10 months of long-term monitoring, 50 S. aureus strains were isolated from 69 different raw milk samples, of which 6 were positive for methicillin-resistant S. aureus (MRSA). The resistance rates of these isolates to ampicillin, erythromycin, kanamycin, tetracycline, sulfamethoxazole-trimethoprim, gentamicin, ofloxacin, oxacillin, chloramphenicol, and doxycycline were 56, 54, 40, 24, 22, 22, 18, 14, 8 and 6%, respectively. All 50 isolates were susceptible to vancomycin and 29 strains (58%) showed multidrug resistance phenotype. For enterotoxins genes, selp (14%) was detected the most frequently, followed by sea (6%), sec (4%), sei (4%), ser (4%), selj (4%), and seh (2%). By microplate assay, 32 and 68% of the strains showed moderate and strong biofilm formation ability, respectively. Fifty isolates were discriminated into nine spa types, and the most common spa typing was t034 (42%). The results of this study indicate that S. aureus from raw milk may constitute a risk concerning food poisoning, and more attention must be given to awareness and hygienic measures in the food industry. Full article
(This article belongs to the Special Issue Detection and Identification of Waterborne and Foodborne Microbes: Risk Assessment and Public Health)
►▼ Show Figures

Figure 1

14 pages, 3425 KiB  
Article
Safety Assessment of One Lactiplantibacillus plantarum Isolated from the Traditional Chinese Fermented Vegetables—Jiangshui
by Dexin Ou, Na Ling, Xihao Wang, Yanyan Zou, Jingjing Dong, Danfeng Zhang, Yizhong Shen and Yingwang Ye
Foods 2022, 11(15), 2177; https://doi.org/10.3390/foods11152177 - 22 Jul 2022
Cited by 10 | Viewed by 1869
Abstract
Lactiplantibacillus plantarum is a kind of extensively utilized probiotic species, which plays a critical role in the prevention of pathogenic bacteria and development of functional probiotics. Our group previously isolated one Lactiplantibacillus from Jiang Shui, a traditional Chinese fermented vegetable, which remarkably inhibited [...] Read more.
Lactiplantibacillus plantarum is a kind of extensively utilized probiotic species, which plays a critical role in the prevention of pathogenic bacteria and development of functional probiotics. Our group previously isolated one Lactiplantibacillus from Jiang Shui, a traditional Chinese fermented vegetable, which remarkably inhibited the growth of Aspergillus flavus. Herein, the safety of this isolate was assessed to ensure its application feasibility in food industry. Firstly, the phenotypic analyses including tolerance to low pH and bile salt, aggregation ability, and hemolytic activity detection, indicated the isolate could survive and colonize in the gastrointestinal tract, without hemolysin activity. The susceptibilities of the isolate to eight antibiotics and the absence of most resistance genes were demonstrated by agar disk diffusion and PCR, respectively. Furthermore, no mortality or toxicity was observed in mice by in vivo tests using gross autopsy, hematology, serum biochemistry, and HE-staining. Taken together, this study demonstrated the safety of Lactiplantibacillus plantarum WYH as a probiotic strain in terms of phenotypic analyses, absence of antimicrobial resistance and toxin-related genes, as well as mice toxicity test, while supported the prospect of applying isolate in suppression of fungal growth and mycotoxin biosynthesis. Full article
(This article belongs to the Special Issue Detection and Identification of Waterborne and Foodborne Microbes: Risk Assessment and Public Health)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop