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Myszka K, Wolko Ł, Borkowska M. Acetic and citric acids effect the type II secretion system and decrease the metabolic activities of salmon spoilage-related Rahnella aquatilis KM05. World J Microbiol Biotechnol 2024; 40:294. [PMID: 39112832 PMCID: PMC11306418 DOI: 10.1007/s11274-024-04101-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2024] [Accepted: 08/02/2024] [Indexed: 08/10/2024]
Abstract
Rahnella aquatilis causes seafoods to spoil by metabolizing sulfur-containing amino acids and/or proteins, producing H2S in products. The type II secretion system (T2SS) regulates the transport of proteases from the cytoplasm to the surrounding environment and promotes bacterial growth at low temperatures. To prevent premature fish spoilage, new solutions for inhibiting the T2SS of bacteria should be researched. In this study, global transcriptome sequencing was used to analyze the spoilage properties of R. aquatilis KM05. Two of the mapped genes/coding sequences (CDSs) were matched to the T2SS, namely, qspF and gspE, and four of the genes/CDSs, namely, ftsH, rseP, ptrA and pepN, were matched to metalloproteases or peptidases in R. aquatilis KM05. Subinhibitory concentrations of citric (18 µM) and acetic (41 µM) acids caused downregulation of T2SS-related genes (range from - 1.0 to -4.5) and genes involved in the proteolytic activities of bacteria (range from - 0.5 to -4.0). The proteolytic activities of R. aquatilis KM05 in vitro were reduced by an average of 40%. The in situ experiments showed the antimicrobial properties of citric and acetic acids against R. aquatilis KM05; the addition of an acidulant to salmon fillets limited microbial growth. Citric and acetic acids extend the shelf life of fish-based products and prevent food waste.
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Affiliation(s)
- Kamila Myszka
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, Poznan, PL-60-627, Poland.
| | - Łukasz Wolko
- Department of Biochemistry and Biotechnology, Poznan University of Life Sciences, Dojazd 11, Poznan, PL-60-632, Poland
| | - Monika Borkowska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, Poznan, PL-60-627, Poland
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2
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Sbardelotto PRR, Balbinot-Alfaro E, da Rocha M, Alfaro AT. Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges. Crit Rev Food Sci Nutr 2022; 63:10303-10318. [PMID: 35647788 DOI: 10.1080/10408398.2022.2081664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.
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Affiliation(s)
- Paula R R Sbardelotto
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
| | - Evellin Balbinot-Alfaro
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil
| | - Meritaine da Rocha
- School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil
| | - Alexandre T Alfaro
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
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3
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Iacumin L, Cappellari G, Pellegrini M, Basso M, Comi G. Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C. Front Microbiol 2021; 12:796655. [PMID: 34987492 PMCID: PMC8721034 DOI: 10.3389/fmicb.2021.796655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Accepted: 11/22/2021] [Indexed: 11/21/2022] Open
Abstract
The aim of the work was to monitor the presence of Listeria monocytogenes in cold-smoked fish products (trout, salmon, and sea bass) marketed in Italy. Cold-smoked sea bass is a new product that has not yet been commercialized and was collected from the production facility. Monitoring data have shown that cold-smoked products can be contaminated by L. monocytogenes, the presence of which has been highlighted mainly by enrichment culture (presence in 25 g). The isolated Listeria were serotyped and belonged mainly to low-virulence serotypes (1/2c), followed by serotypes 1/2a, 1/2b, and 4b. Furthermore, considering the ability of L. monocytogenes to grow in these products due to their chemical-physical characteristics (pH > 6.0, Aw > 0.97) and long shelf life at 4°C, an additional aim was to verify the activity of different bioprotective starters, including Lactilactobacillus sakei (LAK-23, Sacco srl, Via Alessandro Manzoni 29/A, 22071 Cadorago, CO, Italy), Carnobacterium spp., Lacticaseibacillus casei (SAL 106), and Lacticaseibacillus paracasei (SAL 211), in cold-smoked sea bass. All starters were bacteriocin producers. For this experiment, smoked sea bass samples were intentionally inoculated with a mixture of three different strains of L. monocytogenes and of each starter culture. After inoculation, the smoked sea bass were vacuum-packed and stored at 6 ± 2°C for 60 days, simulating the typical abuse storage temperature of markets and home refrigerators. At 0, 15, 30, 45, and 60 days, the sea bass samples were analyzed to evaluate the effectiveness of the starters against L. monocytogenes. Listeria monocytogenes growth was prevented only by the addition of the LAK-23 starter. Indeed, at the end of the shelf life, the amount of L. monocytogenes observed was similar to that in the inoculum. Consequently, the use of this starter can allow the inclusion of cold-smoked sea bass or smoked fish products in category 1.3 of Regolamento CE 2073/2005, which are products that do not support the growth of this microorganism. Finally, the activity of the LAK-23 starter did not produce an off flavor or off odor in the smoked sea bass.
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Affiliation(s)
| | | | | | | | - Giuseppe Comi
- Department of Agricultural, Food, Environmental and Animal Science, Università degli Studi di Udine, Udine, Italy
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4
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Macieira A, Barbosa J, Teixeira P. Food Safety in Local Farming of Fruits and Vegetables. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18189733. [PMID: 34574658 PMCID: PMC8469988 DOI: 10.3390/ijerph18189733] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/06/2021] [Accepted: 09/11/2021] [Indexed: 11/26/2022]
Abstract
The world’s population will be around 9 billion people by 2050. Humans need to feed in order to survive and thus the high demographic growth may impact the sustainability of our food systems. Sustainable food production practices such as local farming have been explored. Consumption of vegetables and fruits has been increasing due to their health benefits, but this increase is also related to a significant number of foodborne outbreaks. Foodborne outbreaks pose a threat to public health and the economy on a local and national scale. Food safety begins on the farm and proceeds over the supply chain. Thus, to provide safe products, food producers must follow specific procedures to avoid food hazards along the supply chain. This work aimed to present the importance of food safety in vegetables and fruits in local farming, as this form of production and consumption has increased in several countries of the northern hemisphere and as these are considered a form of providing more sustainable food products.
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5
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Determining common contributory factors in food safety incidents – A review of global outbreaks and recalls 2008–2018. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.030] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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6
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Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C. Food Microbiol 2019; 83:64-70. [DOI: 10.1016/j.fm.2019.04.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 04/16/2019] [Accepted: 04/22/2019] [Indexed: 10/26/2022]
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Garrido-Maestu A, Azinheiro S, Carvalho J, Prado M. Combination of Immunomagnetic Separation and Real-Time Recombinase Polymerase Amplification (IMS-qRPA) for Specific Detection of Listeria monocytogenes in Smoked Salmon Samples. J Food Sci 2019; 84:1881-1887. [PMID: 31264719 DOI: 10.1111/1750-3841.14662] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 04/18/2019] [Accepted: 04/23/2019] [Indexed: 01/24/2023]
Abstract
Nowadays, Listeria monocytogenes continues to be a major health issue. Therefore, improvements in the speed and reliability of its detection are still needed. In the present study, the combination of real-time Recombinase Polymerase Amplification (qRPA) with immunomagnetic separation (IMS) is described. The proposed methodology was tested against a real-time PCR method, and was successfully applied to 50 smoked salmon samples spiked at levels ranging from 2 to 9.3 × 102 cfu/25 g. L. monocytogenes was detected after a 24 hr pre-enrichment, which represents a great improvement over other previously published RPA methods. Additionally, the evaluation of the method reported a Limit of dDetection 50 (LoD50 ) of 6.3 cfu/25 g, along with relative sensitivity, specificity and accuracy values higher than 90%. Finally, the index of kappa concordance was calculated to be 0.93 which is interpreted as "almost complete concordance" between the reference and alternative method. Overall, the described methodology proved to be faster, specific, and as sensitive as other methods based on RPA or real-time PCR. PRACTICAL APPLICATION: The methodology described in this study significantly reduces the detection time of L. monocytogenes, when compared with culture-based methods, and it requires fewer steps than other molecular methods, making it a reliable and more convenient method for routine testing. Finally, the evaluation of the methodology in spiked food samples, confirms its reliability.
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Affiliation(s)
- Alejandro Garrido-Maestu
- Dept. of Life Sciences, Food Quality and Safety Research Group, Intl. Iberian Nanotechnology Lab., Av. Mestre José Veiga s/n, 4715-330, Braga, Portugal
| | - Sarah Azinheiro
- Dept. of Life Sciences, Food Quality and Safety Research Group, Intl. Iberian Nanotechnology Lab., Av. Mestre José Veiga s/n, 4715-330, Braga, Portugal
| | - Joana Carvalho
- Dept. of Life Sciences, Food Quality and Safety Research Group, Intl. Iberian Nanotechnology Lab., Av. Mestre José Veiga s/n, 4715-330, Braga, Portugal
| | - Marta Prado
- Dept. of Life Sciences, Food Quality and Safety Research Group, Intl. Iberian Nanotechnology Lab., Av. Mestre José Veiga s/n, 4715-330, Braga, Portugal
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8
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Biofilm formation of Listeria monocytogenes and its resistance to quaternary ammonium compounds in a simulated salmon processing environment. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.029] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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Aalto-Araneda M, Lundén J, Markkula A, Hakola S, Korkeala H. Processing plant and machinery sanitation and hygiene practices associate with Listeria monocytogenes occurrence in ready-to-eat fish products. Food Microbiol 2019; 82:455-464. [PMID: 31027805 DOI: 10.1016/j.fm.2019.03.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 03/15/2019] [Accepted: 03/15/2019] [Indexed: 10/27/2022]
Abstract
Listeria monocytogenes causes the foodborne illness listeriosis, which exhibits high fatality among people in risk groups. The incidence of listeriosis has increased in Europe, which raises concerns about L. monocytogenes occurrence in foodstuffs. Ready-to-eat seafood products are considered particularly risky vehicles. Poor hygiene at processing facilities predisposes them to L. monocytogenes contamination, which can be controlled by stringent self-checking system measures. We examined the association of fish-processing plant operational and hygiene practices with the occurrence of L. monocytogenes in vacuum-packaged gravad (cold-salted) and cold-smoked salmon and rainbow trout products. Product sampling of 21 fish-processing plants was carried out, and operational procedures relating to L. monocytogenes control were surveyed using an in-depth risk assessment questionnaire. L. monocytogenes occurred only in sliced and mainly in gravad products of seven fish-processing plants. Shortages in preventive measures were discovered predominantly among the L. monocytogenes positive fish-processing plants. Using generalized linear modeling, we identified the following features associated with L. monocytogenes product contamination: the number of processing machines, deficiencies in the processing environment and machinery sanitation, and staff movement from areas of low toward high hygiene. Furthermore, performing frequent periodic thorough sanitation alongside everyday sanitation practices associated with a decreased risk of product contamination.
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Affiliation(s)
- Mariella Aalto-Araneda
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland.
| | - Janne Lundén
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland
| | - Annukka Markkula
- Microbiological Food Safety Unit, Food Safety Department, Finnish Food Authority, Mustialankatu 3, 00790, Helsinki, Finland
| | - Satu Hakola
- Microbiology Research Unit, Research and Laboratory Services Department, Finnish Food Authority, Mustialankatu 3, 00790, Helsinki, Finland
| | - Hannu Korkeala
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Helsinki, Finland
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Benabbou R, Subirade M, Desbiens M, Fliss I. The Impact of Chitosan-Divergicin Film on Growth of Listeria monocytogenes in Cold-Smoked Salmon. Front Microbiol 2018; 9:2824. [PMID: 30534117 PMCID: PMC6275435 DOI: 10.3389/fmicb.2018.02824] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Accepted: 11/02/2018] [Indexed: 12/19/2022] Open
Abstract
The aim of this study was to evaluate the impact of chitosan film, with bacteriocin divergicin 35 incorporate, on growth of Listeria monocytogenes in Cold smoked salmon. The simples of Cold-smoked wild salmon were inoculated with L. monocytogenes and treated with chitosan (100 kDa, 94.7% de-acetylated) and divergicin M35 was stored for 3 weeks at 4-8°C. The compounds were applied to the fish flesh in the form of solution or dried film. The film reduced L. monocytogenes to below the detection limit (<50 cfu/g) and kept total counts below 104 cfu per g compared to 109 cfu per g in control samples while the effectiveness of the solution was very limited. The inhibitory activity of the film lasted for 3 weeks, while the solution had no effect on L. monocytogenes counts measured on day 14. The film provided a better preservation of fish color (redness) and firmness than others treatments, while the solution had little impact on these parameters. It kept the volatile basic nitrogen (17.5 mg N/100 g) below the control value 29.9 mg N/100 g. Divergicin-loaded chitosan film thus may represent an interesting alternative for the bio-preservation of cold-smoked fish.
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Affiliation(s)
- Rajaa Benabbou
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Université Laval, Québec City, QC, Canada
| | - Muriel Subirade
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Université Laval, Québec City, QC, Canada
| | - Michel Desbiens
- Centre Technologique des Produits Aquatiques, Ministère de l’Agriculture des Pêcheries et de l’Alimentation, Gaspé, QC, Canada
| | - Ismail Fliss
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Université Laval, Québec City, QC, Canada
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11
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Aalto-Araneda M, Korkeala H, Lundén J. Strengthening the efficacy of official food control improves Listeria monocytogenes prevention in fish-processing plants. Sci Rep 2018; 8:13105. [PMID: 30166603 PMCID: PMC6117308 DOI: 10.1038/s41598-018-31410-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Accepted: 08/14/2018] [Indexed: 11/09/2022] Open
Abstract
Vacuum-packaged cold-salted and cold-smoked fish products are considered typical vehicles for Listeria monocytogenes, the causative agent of the food-borne disease listeriosis, which is increasingly prevalent in the European Union. Efficacy of both the fish processing plant self-checking system and official food control conducted by authorities are crucial for L. monocytogenes prevention in the processing of these risky products. However, the impact of official control on L. monocytogenes prevention in the processing of fish products has not been extensively studied. We investigated the occurrence, control measures, and correction of non-compliances predisposing to L. monocytogenes in Finnish fish processing plants. The following features were associated with L. monocytogenes occurrence: (a) frequency of non-compliances concerning processing machinery, (b) recurrence of non-compliances, and (c) frequency of non-compliances for which official control measures were requested by inspecting authorities. Official control of fish processing plants had focused on risky areas, but non-compliances were common and their correction exhibited deficiencies. We conclude that L. monocytogenes prevention in fish processing can be enhanced by strengthening official food control measures and processing plant compliance. In particular, timely correction of all food safety violations must be improved.
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Affiliation(s)
- Mariella Aalto-Araneda
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu 2), 00014 University of Helsinki, Helsinki, Finland.
| | - Hannu Korkeala
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu 2), 00014 University of Helsinki, Helsinki, Finland
| | - Janne Lundén
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu 2), 00014 University of Helsinki, Helsinki, Finland
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12
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Laguerre O, Lecoq L, Zoz F, Guyot S, Beney L, Flick D. Influence of the air humidity on the drying of a liquid droplet on a solid plate and on bacterial destruction. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Lebow NK, DesRocher LD, Younce FL, Zhu MJ, Ross CF, Smith DM. Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua
Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon. J Food Sci 2017; 82:2977-2986. [DOI: 10.1111/1750-3841.13957] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Accepted: 09/23/2017] [Indexed: 01/10/2023]
Affiliation(s)
- Noelle K. Lebow
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Lisa D. DesRocher
- Dept. 7640; North Dakota State Univ.; Box 6050 Fargo N.Dak. 58108-6050 U.S.A
| | - Frank L. Younce
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Mei-Jun Zhu
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Carolyn F. Ross
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
| | - Denise M. Smith
- School of Food Science; Washington State Univ.; Box 646376 Pullman Wash. 99164-6376 U.S.A
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14
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An operational hygiene inspection scoring system for Austrian high-risk companies producing food of animal origin. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.01.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Acciari VA, Torresi M, Iannetti L, Scattolini S, Pomilio F, Decastelli L, Colmegna S, Muliari R, Bossù T, Proroga Y, Montagna C, Cardamone C, Cogoni P, Prencipe VA, Migliorati G. Listeria monocytogenes in Smoked Salmon and Other Smoked Fish at Retail in Italy: Frequency of Contamination and Strain Characterization in Products from Different Manufacturers. J Food Prot 2017; 80:271-278. [PMID: 28221976 DOI: 10.4315/0362-028x.jfp-15-599] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Seven hundred seventy-eight samples of packaged smoked fish (774 smoked salmon and 4 smoked swordfish) on sale in Italy, from 50 different manufacturers located in 12 European Union countries, were purchased from the Italian market between May and December 2011. The surface temperatures of the samples on sale ranged from 0 to 13°C (3.4 ± 1.5°C, mean ± SD). Six hundred eighty (87.4%) of 778 samples were stored at ≤4°C. One hundred fifty-seven samples (20.2%, 95% confidence interval 17.5 to 23.1%) were contaminated by Listeria monocytogenes , with 26 samples (3.3%, 95% confidence interval 2.3 to 4.8%) at levels >100 CFU/g. The maximum level of contamination was 1.3 ×106 CFU/g. The differences in the level of contamination of smoked fish between countries (χ2 = 91.54, P < 0.05) and manufacturers (χ2 = 193.22, P < 0.05) were significant. The frequency of detection for products from different manufacturing premises ranged from 0 to 76.9%. Serotyping by serological agglutination revealed that the main serotypes detected were 1/2a (65.3%) and 1/2b (22.4%). Pulsed-field gel electrophoresis typing with restriction enzymes AscI and ApaI yielded 36 pulsotypes from 144 isolates, clustering into 17 groups. Eight main pulsotypes accounted for 70.8% of the isolates. Three of the main pulsotypes were exclusively from products of a single manufacturer. In general, products from the same manufacturer showed genetic homogeneity, with one strongly prevalent pulsotype. Different manufacturers usually showed very different levels of contamination of the final product, confirming the importance of the management of process hygiene for controlling L. monocytogenes contamination.
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Affiliation(s)
- Vicdalia Aniela Acciari
- National Reference Laboratory for Listeria monocytogenes, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," Campo Boario, 64100 Teramo, Italy
| | - Marina Torresi
- National Reference Laboratory for Listeria monocytogenes, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," Campo Boario, 64100 Teramo, Italy
| | - Luigi Iannetti
- National Reference Laboratory for Listeria monocytogenes, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," Campo Boario, 64100 Teramo, Italy
| | - Silvia Scattolini
- National Reference Laboratory for Listeria monocytogenes, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," Campo Boario, 64100 Teramo, Italy
| | - Francesco Pomilio
- National Reference Laboratory for Listeria monocytogenes, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," Campo Boario, 64100 Teramo, Italy
| | - Lucia Decastelli
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Silvia Colmegna
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia-Romagna "B. Ubertini," Via Bianchi 9, 25124 Brescia, Italy
| | - Riccardo Muliari
- Istituto Zooprofilattico Sperimentale delle Venezie, via dell'Università 10, 35020 Legnaro (PD), Italy
| | - Teresa Bossù
- Istituto Zooprofilattico Sperimentale del Lazio e della Toscana "M. Aleandri," Via Appia Nuova 1411, 00178 Rome, Italy
| | - Yolande Proroga
- Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via della Salute 11, 80055 Portici (NA), Italy
| | - Cosimo Montagna
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy
| | - Cinzia Cardamone
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via G. Marinuzzi 3, 90129 Palermo, Italy
| | - Paola Cogoni
- Istituto Zooprofilattico Sperimentale della Sardegna "G. Pegreffi," Via Duca degli Abruzzi 8, 07100 Sassari, Italy
| | - Vincenza Annunziata Prencipe
- National Reference Laboratory for Listeria monocytogenes, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," Campo Boario, 64100 Teramo, Italy
| | - Giacomo Migliorati
- National Reference Laboratory for Listeria monocytogenes, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," Campo Boario, 64100 Teramo, Italy
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Overney A, Jacques-André-Coquin J, Ng P, Carpentier B, Guillier L, Firmesse O. Impact of environmental factors on the culturability and viability of Listeria monocytogenes under conditions encountered in food processing plants. Int J Food Microbiol 2016; 244:74-81. [PMID: 28073080 DOI: 10.1016/j.ijfoodmicro.2016.12.012] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Revised: 12/15/2016] [Accepted: 12/19/2016] [Indexed: 01/01/2023]
Abstract
The ability of Listeria monocytogenes to adhere to and persist on surfaces for months or even years may be responsible for its transmission from contaminated surfaces to food products. Hence the necessity to find effective means to prevent the establishment of L. monocytogenes in food processing environments. The aim of this study was to assess, through a fractional experimental design, the environmental factors that could affect the survival of L. monocytogenes cells on surfaces to thereby prevent the persistence of this pathogen in conditions mimicking those encountered in food processing plants: culture with smoked salmon juice or meat exudate, use of two materials with different hygiene status, biofilm of L. monocytogenes in pure-culture or dual-culture with a Pseudomonas fluorescens strain, application of a drying step after cleaning and disinfection (C&D) and comparison of two strains of L. monocytogenes. Bacterial survival was assessed by culture, qPCR to quantify total cells, and propidium monoazide coupled with qPCR to quantify viable cells and highlight viable but non-culturable (VBNC) cells. Our results showed that failure to apply C&D causes cell persistence on surfaces. Moreover, the sanitation procedure leads only to a loss of culturability and appearance of VBNC populations. However, an additional daily drying step after C&D optimises the effectiveness of these procedures to reduce culturable populations. Our results reinforce the importance to use molecular tools to monitor viable pathogens in food processing plants to avoid underestimating the amounts of cells using only methods based on cell culture.
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Affiliation(s)
- Anaïs Overney
- Université Paris-Est, Anses, Laboratory for Food Safety, 94701 Maisons-Alfort, France
| | | | - Patricia Ng
- Université Paris-Est, Anses, Laboratory for Food Safety, 94701 Maisons-Alfort, France
| | - Brigitte Carpentier
- Université Paris-Est, Anses, Laboratory for Food Safety, 94701 Maisons-Alfort, France
| | - Laurent Guillier
- Université Paris-Est, Anses, Laboratory for Food Safety, 94701 Maisons-Alfort, France
| | - Olivier Firmesse
- Université Paris-Est, Anses, Laboratory for Food Safety, 94701 Maisons-Alfort, France.
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Abstract
This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.
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18
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Xiao J, Niu L. Antilisterial and Antioxidant Activities of Neutrase-Treated Grass Carp Proteins and their Effects on the Storage and Quality Properties of Fresh Noodle. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12727] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jianhui Xiao
- School of Food Science and Engineering; Jiangxi Agricultural University; 1101 Zhimin Road Nanchang 330045 P.R.China
| | - Liya Niu
- School of Food Science and Engineering; Jiangxi Agricultural University; 1101 Zhimin Road Nanchang 330045 P.R.China
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19
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Leong D, Alvarez-Ordóñez A, Zaouali S, Jordan K. Examination of Listeria monocytogenes in Seafood Processing Facilities and Smoked Salmon in the Republic of Ireland. J Food Prot 2015; 78:2184-90. [PMID: 26613913 DOI: 10.4315/0362-028x.jfp-15-233] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a relatively rare but life-threatening disease primarily affecting immunocompromised individuals. The aim of this study was to determine the prevalence of L. monocytogenes in the seafood processing industry in the Republic of Ireland. The occurrence of L. monocytogenes was determined by regular sampling of both food samples and processing environment swabs at eight seafood processing facilities over two calendar years. All samples were analyzed by the International Organization for Standardization 11290-1 standard method, and the isolates were characterized by PCR, pulsed-field gel electrophoresis, serotyping, and the occurrence of some genes related to survival under stress (SSI-1, Tn6188, and bcrABC). A prevalence of 2.5% in 508 samples (433 environmental swabs and 75 food samples) was found. From the isolates obtained, eight different pulsed-field gel electrophoresis profiles were identified, two occurring in more than one facility and one occurring in food and the environment. Five of the eight pulsotypes identified contained at least one of the three stress survival-related genes tested. The tolerance of the isolates to benzalkonium chloride, a representative quaternary ammonium compound, was also examined and ranged from 5.5 ± 0.5 to 8.5 ± 0.5 ppm of benzalkonium chloride. To evaluate the ability of smoked salmon to support the growth of L. monocytogenes, including the T4 widespread pulsotype that was isolated, a challenge test was performed on cold-smoked salmon obtained from two separate producers. The results showed clearly that both types of smoked salmon supported the growth of L. monocytogenes. Although occurrence of L. monocytogenes on seafood was low, this study showed that the smoked salmon used in this study can support the growth of L. monocytogenes; therefore, vigilance is required in the processing facilities to reduce the associated risk.
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Affiliation(s)
- Dara Leong
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | | | - Sarah Zaouali
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - Kieran Jordan
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.
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Xiao J, Niu L. Antilisterial Peptides Released by Enzymatic Hydrolysis from Grass Carp Proteins and Activity on ControllingL. monocytogenesInoculated in Surimi Noodle. J Food Sci 2015; 80:M2564-9. [PMID: 26467537 DOI: 10.1111/1750-3841.13104] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Accepted: 09/11/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Jianhui Xiao
- School of Food Science and Engineering; Jiangxi Agricultural Univ; 1101 Zhimin Road Nanchang 330045 P.R. China
- Dept. of Food Science and Technology; The Univ. of Tennessee; 2510 River Drive Knoxville Tenn 37996 U.S.A
| | - Liya Niu
- School of Food Science and Engineering; Jiangxi Agricultural Univ; 1101 Zhimin Road Nanchang 330045 P.R. China
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21
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Ferreira M, Almeida A, Delgadillo I, Saraiva J, Cunha Â. Susceptibility ofListeria monocytogenesto high pressure processing: A review. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1094816] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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22
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23
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Muhterem-Uyar M, Dalmasso M, Bolocan AS, Hernandez M, Kapetanakou AE, Kuchta T, Manios SG, Melero B, Minarovičová J, Nicolau AI, Rovira J, Skandamis PN, Jordan K, Rodríguez-Lázaro D, Stessl B, Wagner M. Environmental sampling for Listeria monocytogenes control in food processing facilities reveals three contamination scenarios. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.042] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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Henriques A, Telo da Gama L, Fraqueza M. Assessing Listeria monocytogenes presence in Portuguese ready-to-eat meat processing industries based on hygienic and safety audit. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.035] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Jami M, Ghanbari M, Zunabovic M, Domig KJ, Kneifel W. Listeria monocytogenesin Aquatic Food Products-A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12092] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mansooreh Jami
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
- Dept. of Fisheries; Faculty of Natural Resources; Univ. of Zabol; Zabol Iran
| | - Mahdi Ghanbari
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
- Dept. of Fisheries; Faculty of Natural Resources; Univ. of Zabol; Zabol Iran
| | - Marija Zunabovic
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
| | - Konrad J. Domig
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
| | - Wolfgang Kneifel
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
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Rückerl I, Muhterem-Uyar M, Muri-Klinger S, Wagner KH, Wagner M, Stessl B. L. monocytogenes in a cheese processing facility: Learning from contamination scenarios over three years of sampling. Int J Food Microbiol 2014; 189:98-105. [PMID: 25136788 DOI: 10.1016/j.ijfoodmicro.2014.08.001] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Revised: 07/17/2014] [Accepted: 08/01/2014] [Indexed: 11/26/2022]
Abstract
The aim of this study was to analyze the changing patterns of Listeria monocytogenes contamination in a cheese processing facility manufacturing a wide range of ready-to-eat products. Characterization of L. monocytogenes isolates included genotyping by pulsed-field gel electrophoresis (PFGE) and multi-locus sequence typing (MLST). Disinfectant-susceptibility tests and the assessment of L. monocytogenes survival in fresh cheese were also conducted. During the sampling period between 2010 and 2013, a total of 1284 environmental samples were investigated. Overall occurrence rates of Listeria spp. and L. monocytogenes were 21.9% and 19.5%, respectively. Identical L. monocytogenes genotypes were found in the food processing environment (FPE), raw materials and in products. Interventions after the sampling events changed contamination scenarios substantially. The high diversity of globally, widely distributed L. monocytogenes genotypes was reduced by identifying the major sources of contamination. Although susceptible to a broad range of disinfectants and cleaners, one dominant L. monocytogenes sequence type (ST) 5 could not be eradicated from drains and floors. Significantly, intense humidity and steam could be observed in all rooms and water residues were visible on floors due to increased cleaning strategies. This could explain the high L. monocytogenes contamination of the FPE (drains, shoes and floors) throughout the study (15.8%). The outcome of a challenge experiment in fresh cheese showed that L. monocytogenes could survive after 14days of storage at insufficient cooling temperatures (8 and 16°C). All efforts to reduce L. monocytogenes environmental contamination eventually led to a transition from dynamic to stable contamination scenarios. Consequently, implementation of systematic environmental monitoring via in-house systems should either aim for total avoidance of FPE colonization, or emphasize a first reduction of L. monocytogenes to sites where contamination of the processed product is unlikely. Drying of surfaces after cleaning is highly recommended to facilitate the L. monocytogenes eradication.
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Affiliation(s)
- I Rückerl
- Institute of Milk Hygiene, Milk Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine, Vienna, Veterinärplatz 1, 1210 Vienna, Austria; Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Althanstraße 14, 1090 Vienna, Austria
| | - M Muhterem-Uyar
- Institute of Milk Hygiene, Milk Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine, Vienna, Veterinärplatz 1, 1210 Vienna, Austria; Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Althanstraße 14, 1090 Vienna, Austria
| | - S Muri-Klinger
- Institute of Milk Hygiene, Milk Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine, Vienna, Veterinärplatz 1, 1210 Vienna, Austria
| | - K-H Wagner
- Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Althanstraße 14, 1090 Vienna, Austria
| | - M Wagner
- Institute of Milk Hygiene, Milk Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine, Vienna, Veterinärplatz 1, 1210 Vienna, Austria; Christian Doppler Laboratory for Molecular Food Analysis, University of Veterinary Medicine, Veterinärplatz 1, 1210 Vienna, Austria
| | - B Stessl
- Institute of Milk Hygiene, Milk Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine, Vienna, Veterinärplatz 1, 1210 Vienna, Austria.
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27
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Song NB, Lee JH, Al Mijan M, Song KB. Development of a chicken feather protein film containing clove oil and its application in smoked salmon packaging. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.009] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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