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17 pages, 2275 KiB

Open AccessArticle

Quantitative Microbial Risk Assessment of Listeria monocytogenes and Enterohemorrhagic Escherichia coli in Yogurt

by So Young Yang and Ki Sun Yoon

Foods 2022, 11(7), 971; https://doi.org/10.3390/foods11070971 - 27 Mar 2022

Cited by 10 | Viewed by 3980

Abstract

Listeria monocytogenes can survive in yogurt stored at a refrigeration temperature. Enterohemorrhagic Escherichia coli (EHEC) has a strong acid resistance that can survive in the yogurt with a low pH. We estimated the risk of L. monocytogenes and EHEC due to yogurt consumption [...] Read more.

Listeria monocytogenes can survive in yogurt stored at a refrigeration temperature. Enterohemorrhagic Escherichia coli (EHEC) has a strong acid resistance that can survive in the yogurt with a low pH. We estimated the risk of L. monocytogenes and EHEC due to yogurt consumption with @Risk. Predictive survival models for L. monocytogenes and EHEC in drinking and regular yogurt were developed at 4, 10, 17, 25, and 36 °C, and the survival of both pathogens in yogurt was predicted during distribution and storage at home. The average initial contamination level in drinking and regular yogurt was calculated to be −3.941 log CFU/g and −3.608 log CFU/g, respectively, and the contamination level of both LM and EHEC decreased in yogurt from the market to home. Mean values of the possibility of illness caused by EHEC were higher (drinking: 1.44 × 10⁻⁸; regular: 5.09 × 10⁻⁹) than L. monocytogenes (drinking: 1.91 × 10⁻¹⁵; regular: 2.87 × 10⁻¹⁶) in the susceptible population. Both pathogens had a positive correlation with the initial contamination level and consumption. These results show that the foodborne illness risk from L. monocytogenes and EHEC due to yogurt consumption is very low. However, controlling the initial contamination level of EHEC during yogurt manufacture should be emphasized. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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11 pages, 918 KiB

Open AccessArticle

Inhibition of Listeria monocytogenes by Phage Lytic Enzymes Displayed on Tailored Bionanoparticles

by Edel Stone, Vincenzo Pennone, Kerri Reilly, Irene R. Grant, Katrina Campbell, Eric Altermann and Olivia McAuliffe

Foods 2022, 11(6), 854; https://doi.org/10.3390/foods11060854 - 17 Mar 2022

Cited by 5 | Viewed by 2781

Abstract

The high mortality rate associated with Listeria monocytogenes and its ability to adapt to the harsh conditions employed in food processing has ensured that this pathogen remains a serious problem in the ready-to-eat food sector. Bacteriophage-derived enzymes can be applied as biocontrol agents [...] Read more.

The high mortality rate associated with Listeria monocytogenes and its ability to adapt to the harsh conditions employed in food processing has ensured that this pathogen remains a serious problem in the ready-to-eat food sector. Bacteriophage-derived enzymes can be applied as biocontrol agents to target specific foodborne pathogens. We investigated the ability of a listeriophage endolysin and derivatives thereof, fused to polyhydroxyalkanoate bionanoparticles (PHA_BNPs), to lyse and inhibit the growth of L. monocytogenes. Turbidity reduction assays confirmed the lysis of L. monocytogenes cells at 37 °C upon addition of the tailored BNPs. The application of BNPs also resulted in the growth inhibition of L. monocytogenes. BNPs displaying only the amidase domain of the phage endolysin were more effective at inhibiting growth under laboratory conditions (37 °C, 3 × 10⁷ CFU/mL) than BNPs displaying the full-length endolysin (89% vs. 83% inhibition). Under conditions that better represent those found in food processing environments (22 °C, 1 × 10³ CFU/mL), BNPs displaying the full-length endolysin demonstrated a greater inhibitory effect compared to BNPs displaying only the amidase domain (61% vs. 54% inhibition). Our results demonstrate proof-of-concept that tailored BNPs displaying recombinant listeriophage enzymes are active inhibitors of L. monocytogenes. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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19 pages, 1179 KiB

Open AccessEditor’s ChoiceArticle

Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Intervention Levels

by Juan F. De Villena, David A. Vargas, Rossy Bueno López, Daniela R. Chávez-Velado, Diego E. Casas, Reagan L. Jiménez and Marcos X. Sanchez-Plata

Foods 2022, 11(6), 775; https://doi.org/10.3390/foods11060775 - 8 Mar 2022

Cited by 24 | Viewed by 4135

Abstract

The poultry industry in the United States has traditionally implemented non-chemical and chemical interventions against Salmonella spp. and Campylobacter spp. on the basis of experience and word-of-mouth information shared among poultry processors. The effects of individual interventions have been assessed with microbiological testing [...] Read more.

The poultry industry in the United States has traditionally implemented non-chemical and chemical interventions against Salmonella spp. and Campylobacter spp. on the basis of experience and word-of-mouth information shared among poultry processors. The effects of individual interventions have been assessed with microbiological testing methods for Salmonella spp. and Campylobacter spp. prevalence as well as quantification of indicator organisms, such as aerobic plate counts (APC), to demonstrate efficacy. The current study evaluated the loads of both indicators and pathogens in a commercial chicken processing facility, comparing the “normal chemical”, with all chemical interventions turned-on, at typical chemical concentrations set by the processing plant versus low-chemical process (“reduced chemical”), where all interventions were turned off or reduced to the minimum concentrations considered in the facility’s HACCP system. Enumeration and prevalence of Salmonella spp. and Campylobacter spp. as well as indicator organisms (APC and Enterobacteriaceae—EB) enumeration were evaluated to compare both treatments throughout a 25-month sampling period. Ten locations were selected in the current bio-mapping study, including live receiving, rehanger, post eviscerator, post cropper, post neck breaker, post IOBW #1, post IOBW #2, prechilling, post chilling, and parts (wings). Statistical process control parameters for each location and processing schemes were developed for each pathogen and indicator evaluated. Despite demonstrating significant statistical differences between the normal and naked processes in Salmonella spp. counts (“normal” significantly lower counts than the “reduced” at each location except for post-eviscerator and post-cropper locations), the prevalence of Salmonella spp. after chilling is comparable on both treatments (~10%), whereas for Campylobacter spp. counts, only at the parts’ location was there significant statistical difference between the “normal chemical” and the “reduced chemical”. Therefore, not all chemical intervention locations show an overall impact on Salmonella spp. or Campylobacter spp., and certain interventions can be turned off to achieve the same or better microbial performance if strategic intervention locations are enhanced. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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12 pages, 1324 KiB

Open AccessArticle

Antimicrobial Resistance and Virulence of Non-Typhoidal Salmonella from Retail Foods Marketed in Bangkok, Thailand

by Thida Kong-Ngoen, Sirijan Santajit, Witawat Tunyong, Pornpan Pumirat, Nitat Sookrung, Wanpen Chaicumpa and Nitaya Indrawattana

Foods 2022, 11(5), 661; https://doi.org/10.3390/foods11050661 - 24 Feb 2022

Cited by 13 | Viewed by 3595

Abstract

Nontyphoidal-Salmonella bacteria cause foodborne gastroenteritis that may lead to fatal bacteremia, osteomyelitis, and meningitis if not treated properly. The emergence of multidrug-resistant Salmonella strains is a global public health threat. Regular monitoring of genotypes and phenotypes of Salmonella isolated from humans, animals, [...] Read more.

Nontyphoidal-Salmonella bacteria cause foodborne gastroenteritis that may lead to fatal bacteremia, osteomyelitis, and meningitis if not treated properly. The emergence of multidrug-resistant Salmonella strains is a global public health threat. Regular monitoring of genotypes and phenotypes of Salmonella isolated from humans, animals, foods, and environments is mandatory for effective reduction and control of this food-borne pathogen. In this study, antimicrobial-resistant and virulent genotypes and phenotypes of Salmonella isolated from retail food samples in Bangkok, Thailand, were investigated. From 252 raw food samples, 58 Salmonella strains that belonged only to serotype Enteritidis were isolated. Disc diffusion method showed that all isolates were still sensitive to amikacin and carbapenems. More than 30% of the isolates were resistant to ampicillin, tetracycline, and ciprofloxacin. Twenty isolates resist at least three antibiotic classes. Minimum inhibitory concentration tests showed that 12.07% of the isolates produced extended-spectrum β-Lactamase. Polymerase chain reaction indicated that 32.76, 81.03, 39.66, and 5.17% of the isolates carried bla_TEM-1, tetA, sul2, and dfrA7, respectively. All isolates were positive for invasion-associated genes. Effective prevention and control of Salmonella (as well as other food-borne pathogens) is possible by increasing public awareness and applying food hygienic practices. Active and well harmonised “One Health” co-operation is required to effectively control food-borne zoonosis. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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16 pages, 1923 KiB

Open AccessArticle

Performance Testing of Bacillus cereus Chromogenic Agar Media for Improved Detection in Milk and Other Food Samples

by Eva Fuchs, Christina Raab, Katharina Brugger, Monika Ehling-Schulz, Martin Wagner and Beatrix Stessl

Foods 2022, 11(3), 288; https://doi.org/10.3390/foods11030288 - 21 Jan 2022

Cited by 12 | Viewed by 7041

Abstract

In this study, the performance of four alternative selective chromogenic B. cereus agar was compared to the reference mannitol-yolk polymyxin (MYP) agar (ISO 7932) using inclusion and exclusion test strains (n = 110) and by analyzing naturally contaminated milk and other food [...] Read more.

In this study, the performance of four alternative selective chromogenic B. cereus agar was compared to the reference mannitol-yolk polymyxin (MYP) agar (ISO 7932) using inclusion and exclusion test strains (n = 110) and by analyzing naturally contaminated milk and other food samples (n = 64). Subsequently, the panC group affiliation and toxin gene profile of Bacillus cereus senso lato (s.l.) isolates were determined. Our results corroborate that the overall best performing media CHROMagar™ B. cereus (93.6% inclusivity; 82.7% exclusivity) and BACARA^® (98.2% inclusivity, 62.7% exclusivity) are more sensitive and specific compared to Brilliance™ B. cereus, MYP and ChromoSelect Bacillus Agar. Both media allow unequivocal detection of B. cereus with low risks of misidentification. Media containing ß-D-glucosidase for the detection of presumptive B. cereus may form atypical colony morphologies resulting in a false negative evaluation of the sample. Naturally contaminated samples presented high numbers of background flora, while numbers of presumptive B. cereus were below the detection limit (<10 CFU g⁻¹ or mL⁻¹). Recovery after freezing resulted in the highest detection of B. cereus s.l. on BACARA^® (57.8%), CHROMagar™ B. cereus (56.3%) and MYP agar (54.7%). The panC/toxin profile combination IV/A was the most abundant (33.0%), followed by III/F (21.7%) and VI/C (10.4%). More panC and toxin combinations were present in 15.6% of samples when reanalyzed after freezing. In order to improve detection and confirmation of B. cereus s.l. in food samples, we recommend the parallel use of two complementary selective media followed by molecular characterization (e.g., panC typing combined with toxin gene profiling). When determining psychrotolerant or thermophilic members of the B. cereus group, the selective agar media should additionally be incubated at appropriate temperatures (5 °C, ≥45 °C). If high-risk toxin genes (e.g., ces or cytK-1) are detected, the strain-specific ability to produce toxin should be examined to decisively assess risk. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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11 pages, 1653 KiB

Open AccessArticle

Resistance-Nodulation-Cell Division (RND) Transporter AcrD Confers Resistance to Egg White in Salmonella enterica Serovar Enteritidis

by Xiaojie Qin, Yanhong Liu and Xianming Shi

Foods 2022, 11(1), 90; https://doi.org/10.3390/foods11010090 - 30 Dec 2021

Cited by 1 | Viewed by 2246

Abstract

The excellent survival ability of Salmonella enterica serovar Enteritidis (S. Enteritidis) in egg white leads to outbreaks of salmonellosis frequently associated with eggs and egg products. Our previous proteomic study showed that the expression of multidrug efflux RND transporter AcrD in [...] Read more.

The excellent survival ability of Salmonella enterica serovar Enteritidis (S. Enteritidis) in egg white leads to outbreaks of salmonellosis frequently associated with eggs and egg products. Our previous proteomic study showed that the expression of multidrug efflux RND transporter AcrD in S. Enteritidis was significantly up-regulated (4.06-fold) in response to an egg white environment. In this study, the potential role of AcrD in the resistance of S. Enteritidis to egg white was explored by gene deletion, survival ability test, morphological observation, Caco-2 cell adhesion and invasion. It was found that deletion of acrD had no apparent effect on the growth of S. Enteritidis in Luria-Bertani (LB) broth but resulted in a significant (p < 0.05) decrease in resistance of S. Enteritidis to egg white and a small number of cell lysis. Compared to the wild type, a 2-log population reduction was noticed in the ΔacrD mutant with different initial concentrations after incubation with egg white for 3 days. Furthermore, no significant difference (p > 0.05) in the adhesion and invasion was found between the wild type and ΔacrD mutant in LB broth and egg white, but the invasion ability of the ΔacrD mutant in egg white was significantly (p < 0.05) lower than that in LB broth. This indicates that acrD is involved in virulence in Salmonella. Taken together, these results reveal the importance of AcrD on the resistance of S. Enteritidis to egg white. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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11 pages, 967 KiB

Open AccessArticle

Antibiotic Resistant Enterobacteriaceae in Milk Alternatives

by Winnie Mukuna, Abdullah Ibn Mafiz, Bharat Pokharel, Aniume Tobenna and Agnes Kilonzo-Nthenge

Foods 2021, 10(12), 3070; https://doi.org/10.3390/foods10123070 - 10 Dec 2021

Cited by 8 | Viewed by 3829

Abstract

The consumption of non-dairy milk is on the rise due to health benefits. Although there is increasing inclination towards milk alternatives (MA), there is limited data on antibiotic resistant bacteria in these substitutes. The aim of this study was to investigate antimicrobial resistance [...] Read more.

The consumption of non-dairy milk is on the rise due to health benefits. Although there is increasing inclination towards milk alternatives (MA), there is limited data on antibiotic resistant bacteria in these substitutes. The aim of this study was to investigate antimicrobial resistance of bacteria isolated from MA. A total of 138 extracts from almonds (n = 63), cashew nuts (n = 36), and soybeans (n = 39) were analyzed for Enterobacteriaceae. The identification of the bacteria was based on biochemical and PCR methods. Antibiotic sensitivity was determined by using the Kirby-Bauer disk diffusion technique. Overall, 31% (43 of 138) of extracts were positive for Enterobacteriaceae. Ten bacterial species were identified, of which Enterobacter cloacae (42.7%) and Enterobacter cancerogenus (35.4%) were the most predominant species (p < 0.05). Antibiotic resistance was exhibited to vancomycin (88.3%), novobiocin (83.8%), erythromycin (81.1%), which was significantly higher (p < 0.05) than in tetracycline (59.5%), cefpodoxime (30.6%), and nalidixic acid (6.3%). There was no resistance displayed to kanamycin and imipenem. ERY-NOV-VAN-TET and ERY-NOV-CEP-VAN-TET were the most common resistant patterns displayed by Enterobacter cloacae. The findings of this study suggest that MAs, though considered healthy, may be a reservoir of multidrug resistant opportunist pathogens. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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14 pages, 1131 KiB

Open AccessArticle

Investigating Transcriptomic Induction of Resistance and/or Virulence in Listeria monocytogenes Cells Surviving Sublethal Antimicrobial Exposure

by Eleni-Anna Kokkoni, Nikolaos Andritsos, Christina Sakarikou, Sofia Michailidou, Anagnostis Argiriou and Efstathios Giaouris

Foods 2021, 10(10), 2382; https://doi.org/10.3390/foods10102382 - 8 Oct 2021

Cited by 7 | Viewed by 2298

Abstract

The potential transcriptomic induction of resistance and/or virulence in two L. monocytogenes strains belonging to the most frequent listeriosis-associated serovars (i.e., 1/2a and 4b), following their sublethal antimicrobial exposure, was studied through qPCR determination of the relative expression of 10 selected related genes [...] Read more.

The potential transcriptomic induction of resistance and/or virulence in two L. monocytogenes strains belonging to the most frequent listeriosis-associated serovars (i.e., 1/2a and 4b), following their sublethal antimicrobial exposure, was studied through qPCR determination of the relative expression of 10 selected related genes (i.e., groEL, hly, iap, inlA, inlB, lisK, mdrD, mdrL, prfA, and sigB). To induce sublethal stress, three common antimicrobials (i.e., benzalkonium chloride, thymol, and ampicillin) were individually applied for 2 h at 37 °C against stationary phase cells of each strain, each at a sublethal concentration. In general, the expression of most of the studied genes remained either stable or was significantly downregulated following the antimicrobial exposure, with some strain-specific differences to be yet recorded. Thymol provoked downregulation of most of the studied genes, significantly limiting the expression of 6/10 and 4/10 genes in the strains of ser. 1/2a and ser. 4b, respectively, including those coding for the master regulators of stress response and virulence (SigB and PrfA, respectively), in both strains. At the same time, the two genes coding for the invasion internalin proteins (InlA and InlB), with crucial role in the onset of L. monocytogenes pathogenesis, were both importantly upregulated in ser. 4b strain. The results obtained increase our knowledge of the stress physiology of L. monocytogenes under certain sublethal antimicrobial conditions that could be encountered within the food chain and in clinical settings, and may assist in better and more effective mitigation strategies. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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11 pages, 3117 KiB

Open AccessArticle

Monitoring by a Sensitive Liquid-Based Sampling Strategy Reveals a Considerable Reduction of Listeria monocytogenes in Smeared Cheese Production over 10 Years of Testing in Austria

by Peter Zangerl, Dagmar Schoder, Frieda Eliskases-Lechner, Abdoulla Zangana, Elisabeth Frohner, Beatrix Stessl and Martin Wagner

Foods 2021, 10(9), 1977; https://doi.org/10.3390/foods10091977 - 24 Aug 2021

Cited by 1 | Viewed by 2847

Abstract

Most Austrian dairies and cheese manufacturers participated in a Listeria monitoring program, which was established after the first reports of dairy product-associated listeriosis outbreaks more than thirty years ago. Within the Listeria monitoring program, up to 800 mL of product-associated liquids such as [...] Read more.

Most Austrian dairies and cheese manufacturers participated in a Listeria monitoring program, which was established after the first reports of dairy product-associated listeriosis outbreaks more than thirty years ago. Within the Listeria monitoring program, up to 800 mL of product-associated liquids such as cheese smear or brine are processed in a semi-quantitative approach to increase epidemiological sensitivity. A sampling strategy within cheese production, which detects environmental contamination before it results in problematic food contamination, has benefits for food safety management. The liquid-based sampling strategy was implemented by both industrial cheese makers and small-scale dairies located in the mountainous region of Western Austria. This report considers more than 12,000 Listeria spp. examinations of liquid-based samples in the 2009 to 2018 timeframe. Overall, the occurrence of L. monocytogenes in smear liquid samples was 1.29% and 1.55% (n = 5043 and n = 7194 tested samples) for small and industrial cheese enterprises, respectively. The liquid-based sampling strategy for Listeria monitoring at the plant level appears to be superior to solid surface monitoring. Cheese smear liquids seem to have good utility as an index of the contamination of cheese up to that point in production. A modelling or validation process should be performed for the new semi-quantitative approach to estimate the true impact of the method in terms of reducing Listeria contamination at the cheese plant level. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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15 pages, 1356 KiB

Open AccessArticle

Fate of Salmonella Typhimurium and Listeria monocytogenes on Whole Papaya during Storage and Antimicrobial Efficiency of Aqueous Chlorine Dioxide Generated with HCl, Malic Acid or Lactic Acid on Whole Papaya

by Lianger Dong and Yong Li

Foods 2021, 10(8), 1871; https://doi.org/10.3390/foods10081871 - 12 Aug 2021

Cited by 4 | Viewed by 3681

Abstract

Papaya-associated foodborne illness outbreaks have been frequently reported worldwide. The goal of this study was to evaluate the behavior of Salmonella Typhimurium and Listeria monocytogenes on whole papaya during storage and sanitizing process. Fresh green papayas were inoculated with approximately 7 log CFU [...] Read more.

Papaya-associated foodborne illness outbreaks have been frequently reported worldwide. The goal of this study was to evaluate the behavior of Salmonella Typhimurium and Listeria monocytogenes on whole papaya during storage and sanitizing process. Fresh green papayas were inoculated with approximately 7 log CFU of S. Typhimurium and L. monocytogenes and stored at 21 or 7 °C for 14 days. Bacteria counts were determined on day 0, 1, 7, 10 and 14. Fresh green papayas inoculated with approximately 8 log CFU of the bacteria were treated for 5 min with 2.5, 5 and 10 ppm aqueous chlorine dioxide (ClO₂). The ClO₂ solutions were generated by mixing sodium chlorite with an acid, which was HCl, lactic acid or malic acid. The detection limit of the enumeration method was 2.40 log CFU per papaya. At the end of storage period, S. Typhimurium and L. monocytogenes grew by 1.88 and 1.24 log CFU on papayas at 21 °C, respectively. Both bacteria maintained their initial population at inoculation on papayas stored at 7 °C. Higher concentrations of ClO₂ reduced more bacteria on papaya. 10 ppm ClO_2, regardless the acid used to generate the solutions, inactivated S. Typhimurium to undetectable level on papaya. 10 ppm ClO₂ generated with HCl, lactic acid and malic acid reduced L. monocytogenes by 4.40, 6.54 and 8.04 log CFU on papaya, respectively. Overall, ClO₂ generated with malic acid showed significantly higher bacterial reduction than ClO₂ generated with HCl or lactic acid. These results indicate there is a risk of survival and growth for S. Typhimurium and L. monocytogenes on papaya at commercial storage conditions. Aqueous ClO₂ generated with malic acid shows effectiveness in inactivating the pathogenic bacteria on papaya. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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13 pages, 1456 KiB

Open AccessArticle

Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging

by Paul Culliney and Achim Schmalenberger

Foods 2020, 9(9), 1211; https://doi.org/10.3390/foods9091211 - 1 Sep 2020

Cited by 12 | Viewed by 5906

Abstract

Minimally processed ready-to-eat (RTE) vegetables are increasingly consumed for their health benefits. However, they also pose a risk of being ingested with food-borne pathogens. The present study investigated the ability of RTE spinach and rocket to support the growth of Listeria monocytogenes as [...] Read more.

Minimally processed ready-to-eat (RTE) vegetables are increasingly consumed for their health benefits. However, they also pose a risk of being ingested with food-borne pathogens. The present study investigated the ability of RTE spinach and rocket to support the growth of Listeria monocytogenes as previous studies provided contradicting evidence. Findings were compared to growth on iceberg lettuce that has repeatedly been shown to support growth. Products were inoculated with a three-strain mix of L. monocytogenes at 10 and 100 cfu g⁻¹ and stored in modified atmosphere (4 kPa O₂, 8 kPa CO₂) at 8 °C over 7–9 days. Spinach demonstrated the highest growth potential rate of 2 to 3 log₁₀ cfu g⁻¹ over a 9-day period with only marginal deterioration in its visual appearance. Growth potential on rocket was around 2 log₁₀ cfu g⁻¹ over 9 days with considerable deterioration in visual appearance. Growth potential of iceberg lettuce was similar to that of rocket over a 7-day period. Growth curves fitted closely to a linear growth model, indicating none to limited restrictions of growth over the duration of storage. The high growth potentials of L. monocytogenes on spinach alongside the limited visual deterioration highlight the potential risks of consuming this raw RTE food product when contaminated. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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Review

Jump to: Research

17 pages, 1328 KiB

Open AccessReview

Intestinal Organoids: New Tools to Comprehend the Virulence of Bacterial Foodborne Pathogens

by Mayra Aguirre Garcia, Killian Hillion, Jean-Michel Cappelier, Michel Neunlist, Maxime M. Mahe and Nabila Haddad

Foods 2022, 11(1), 108; https://doi.org/10.3390/foods11010108 - 1 Jan 2022

Cited by 10 | Viewed by 5481

Abstract

Foodborne diseases cause high morbidity and mortality worldwide. Understanding the relationships between bacteria and epithelial cells throughout the infection process is essential to setting up preventive and therapeutic solutions. The extensive study of their pathophysiology has mostly been performed on transformed cell cultures [...] Read more.

Foodborne diseases cause high morbidity and mortality worldwide. Understanding the relationships between bacteria and epithelial cells throughout the infection process is essential to setting up preventive and therapeutic solutions. The extensive study of their pathophysiology has mostly been performed on transformed cell cultures that do not fully mirror the complex cell populations, the in vivo architectures, and the genetic profiles of native tissues. Following advances in primary cell culture techniques, organoids have been developed. Such technological breakthroughs have opened a new path in the study of microbial infectious diseases, and thus opened onto new strategies to control foodborne hazards. This review sheds new light on cellular messages from the host–foodborne pathogen crosstalk during in vitro organoid infection by the foodborne pathogenic bacteria with the highest health burden. Finally, future perspectives and current challenges are discussed to provide a better understanding of the potential applications of organoids in the investigation of foodborne infectious diseases. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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11 pages, 1567 KiB

Open AccessReview

The Prevalence and Epidemiology of Salmonella in Retail Raw Poultry Meat in China: A Systematic Review and Meta-Analysis

by Tianmei Sun, Yangtai Liu, Xiaojie Qin, Zafeiro Aspridou, Jiaming Zheng, Xiang Wang, Zhuosi Li and Qingli Dong

Foods 2021, 10(11), 2757; https://doi.org/10.3390/foods10112757 - 10 Nov 2021

Cited by 48 | Viewed by 5945

Abstract

Foodborne disease caused by Salmonella is an important public health concern worldwide. Animal-based food, especially poultry meat, is the main source of human salmonellosis. The objective of this study was to evaluate the prevalence and epidemiology of Salmonella contamination in raw poultry meat [...] Read more.

Foodborne disease caused by Salmonella is an important public health concern worldwide. Animal-based food, especially poultry meat, is the main source of human salmonellosis. The objective of this study was to evaluate the prevalence and epidemiology of Salmonella contamination in raw poultry meat commercialized in China. Following the principle of systematic review, 98 sets of prevalence data were extracted from 74 publications conducted in 21 Chinese provincial regions. The random-effect model was constructed for subgrouping analysis by meat category, preservation type, and geographical location. The prevalence levels differed from high to low among raw poultry meat, including chicken, 26.4% (95% CI: 22.4–30.8%); pigeon, 22.6% (95% CI: 18.2–27.8%); duck, 10.1% (95% CI: 5.3–18.2%); and other poultry meat, 15.4% (95% CI: 12.0–19.5%). Prevalence data on the preservation type revealed that chilled poultry meat might be more likely to experience cross-contamination than non-chilled poultry meat in China. The distribution map of Salmonella for raw poultry meat showed that a higher prevalence level was found in the Shaanxi, Henan, Sichuan, and Beijing regions. All subgroups possessed high amounts of heterogeneity (I² > 75%). The scientific data regarding the differences in prevalence levels between meat category, preservation method, and geographical region sources might be useful to improve specific interventions to effectively control the incidence of Salmonella in poultry meat. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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16 pages, 342 KiB

Open AccessEditor’s ChoiceReview

Salmonella, Food Safety and Food Handling Practices

by Olugbenga Ehuwa, Amit K. Jaiswal and Swarna Jaiswal

Foods 2021, 10(5), 907; https://doi.org/10.3390/foods10050907 - 21 Apr 2021

Cited by 300 | Viewed by 56633

Abstract

Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers [...] Read more.

Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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40 pages, 1391 KiB

Open AccessReview

Antimicrobial Blue Light versus Pathogenic Bacteria: Mechanism, Application in the Food Industry, Hurdle Technologies and Potential Resistance

by Joshua Hadi, Shuyan Wu and Gale Brightwell

Foods 2020, 9(12), 1895; https://doi.org/10.3390/foods9121895 - 18 Dec 2020

Cited by 41 | Viewed by 9724

Abstract

Blue light primarily exhibits antimicrobial activity through the activation of endogenous photosensitizers, which leads to the formation of reactive oxygen species that attack components of bacterial cells. Current data show that blue light is innocuous on the skin, but may inflict photo-damage to [...] Read more.

Blue light primarily exhibits antimicrobial activity through the activation of endogenous photosensitizers, which leads to the formation of reactive oxygen species that attack components of bacterial cells. Current data show that blue light is innocuous on the skin, but may inflict photo-damage to the eyes. Laboratory measurements indicate that antimicrobial blue light has minimal effects on the sensorial and nutritional properties of foods, although future research using human panels is required to ascertain these findings. Food properties also affect the efficacy of antimicrobial blue light, with attenuation or enhancement of the bactericidal activity observed in the presence of absorptive materials (for example, proteins on meats) or photosensitizers (for example, riboflavin in milk), respectively. Blue light can also be coupled with other treatments, such as polyphenols, essential oils and organic acids. While complete resistance to blue light has not been reported, isolated evidence suggests that bacterial tolerance to blue light may occur over time, especially through gene mutations, although at a slower rate than antibiotic resistance. Future studies can aim at characterizing the amount and type of intracellular photosensitizers across bacterial species and at assessing the oxygen-independent mechanism of blue light—for example, the inactivation of spoilage bacteria in vacuum-packed meats. Full article

(This article belongs to the Special Issue Foodborne Pathogens and Food Safety)

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