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Galvez-Llompart M, Hierrezuelo J, Blasco M, Zanni R, Galvez J, de Vicente A, Pérez-García A, Romero D. Targeting bacterial growth in biofilm conditions: rational design of novel inhibitors to mitigate clinical and food contamination using QSAR. J Enzyme Inhib Med Chem 2024; 39:2330907. [PMID: 38651823 DOI: 10.1080/14756366.2024.2330907] [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: 10/25/2023] [Accepted: 03/06/2024] [Indexed: 04/25/2024] Open
Abstract
Antimicrobial resistance (AMR) is a pressing global issue exacerbated by the abuse of antibiotics and the formation of bacterial biofilms, which cause up to 80% of human bacterial infections. This study presents a computational strategy to address AMR by developing three novel quantitative structure-activity relationship (QSAR) models based on molecular topology to identify potential anti-biofilm and antibacterial agents. The models aim to determine the chemo-topological pattern of Gram (+) antibacterial, Gram (-) antibacterial, and biofilm formation inhibition activity. The models were applied to the virtual screening of a commercial chemical database, resulting in the selection of 58 compounds. Subsequent in vitro assays showed that three of these compounds exhibited the most promising antibacterial activity, with potential applications in enhancing food and medical device safety.
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Affiliation(s)
- Maria Galvez-Llompart
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
- Department of Physical Chemistry, University of Valencia, Burjassot, Spain
- Department of Microbiology, Faculty of Science, Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora, IHSM-UMA-CSIC, University of Málaga, Málaga, Spain
| | - Jesús Hierrezuelo
- Department of Microbiology, Faculty of Science, Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora, IHSM-UMA-CSIC, University of Málaga, Málaga, Spain
| | - Mariluz Blasco
- Department of Microbiology, Faculty of Science, Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora, IHSM-UMA-CSIC, University of Málaga, Málaga, Spain
| | - Riccardo Zanni
- Department of Physical Chemistry, University of Valencia, Burjassot, Spain
| | - Jorge Galvez
- Department of Physical Chemistry, University of Valencia, Burjassot, Spain
| | - Antonio de Vicente
- Department of Microbiology, Faculty of Science, Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora, IHSM-UMA-CSIC, University of Málaga, Málaga, Spain
| | - Alejandro Pérez-García
- Department of Microbiology, Faculty of Science, Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora, IHSM-UMA-CSIC, University of Málaga, Málaga, Spain
| | - Diego Romero
- Department of Microbiology, Faculty of Science, Instituto de Hortofruticultura Subtropical y Mediterránea La Mayora, IHSM-UMA-CSIC, University of Málaga, Málaga, Spain
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2
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Merino N, Pagán E, Berdejo D, Worby CJ, Young M, Manson AL, Pagán R, Earl AM, García-Gonzalo D. Dynamics of microbiome and resistome in a poultry burger processing line. Food Res Int 2024; 193:114842. [PMID: 39160043 DOI: 10.1016/j.foodres.2024.114842] [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: 04/02/2024] [Revised: 07/04/2024] [Accepted: 07/26/2024] [Indexed: 08/21/2024]
Abstract
Traditionally, surveillance programs for food products and food processing environments have focused on targeted pathogens and resistance genes. Recent advances in high throughput sequencing allow for more comprehensive and untargeted monitoring. This study assessed the microbiome and resistome in a poultry burger processing line using culturing techniques and whole metagenomic sequencing (WMS). Samples included meat, burgers, and expired burgers, and different work surfaces. Microbiome analysis revealed spoilage microorganisms as the main microbiota, with substantial shifts observed during the shelf-life period. Core microbiota of meat and burgers included Pseudomonas spp., Psychrobacter spp., Shewanella spp. and Brochothrix spp., while expired burgers were dominated by Latilactobacillus spp. and Leuconostoc spp. Cleaning and disinfection (C&D) procedures altered the microbial composition of work surfaces, which still harbored Hafnia spp. and Acinetobacter spp. after C&D. Resistome analysis showed a low overall abundance of resistance genes, suggesting that effective interventions during processing may mitigate their transmission. However, biocide resistance genes were frequently found, indicating potential biofilm formation or inefficient C&D protocols. This study demonstrates the utility of combining culturing techniques and WMS for comprehensive of the microbiome and resistome characterization in food processing lines.
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Affiliation(s)
- Natalia Merino
- Departamento de Producción Animal Y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain; Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, MA, USA
| | - Elisa Pagán
- Departamento de Producción Animal Y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
| | - Daniel Berdejo
- Departamento de Producción Animal Y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
| | - Colin J Worby
- Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, MA, USA
| | - Mark Young
- Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, MA, USA
| | - Abigail L Manson
- Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, MA, USA
| | - Rafael Pagán
- Departamento de Producción Animal Y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
| | - Ashlee M Earl
- Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, MA, USA
| | - Diego García-Gonzalo
- Departamento de Producción Animal Y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain.
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3
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Snyder AB, Martin N, Wiedmann M. Microbial food spoilage: impact, causative agents and control strategies. Nat Rev Microbiol 2024; 22:528-542. [PMID: 38570695 DOI: 10.1038/s41579-024-01037-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/04/2024] [Indexed: 04/05/2024]
Abstract
Microbial food spoilage is a major contributor to food waste and, hence, to the negative environmental sustainability impacts of food production and processing. Globally, it is estimated that 15-20% of food is wasted, with waste, by definition, occurring after primary production and harvesting (for example, in households and food service establishments). Although the causative agents of food spoilage are diverse, many microorganisms are major contributors across different types of foods. For example, the genus Pseudomonas causes spoilage in various raw and ready-to-eat foods. Aerobic sporeformers (for example, members of the genera Bacillus, Paenibacillus and Alicyclobacillus) cause spoilage across various foods and beverages, whereas anaerobic sporeformers (for example, Clostridiales) cause spoilage in a range of products that present low-oxygen environments. Fungi are also important spoilage microorganisms, including in products that are not susceptible to bacterial spoilage due to their low water activity or low pH. Strategies that can reduce spoilage include improved control of spoilage microorganisms in raw material and environmental sources as well as application of microbicidal or microbiostatic strategies (for example, to products and packaging). Emerging tools (for example, systems models and improved genomic tools) represent an opportunity for rational design of systems, processes and products that minimize microbial food spoilage.
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Affiliation(s)
| | - Nicole Martin
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY, USA.
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4
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Liao J, Wen R, Wang Y, Zhou Y, Zhang J. Film-Forming Capability and Antibacterial Activity of Surface-Deacetylated Chitin Nanocrystals: Role of Degree of Deacetylation. Biomacromolecules 2024; 25:5138-5148. [PMID: 39007299 DOI: 10.1021/acs.biomac.4c00528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/16/2024]
Abstract
Developing sustainable food-active packaging materials is a major issue in food preservation applications. Chitin nanocrystals (ChNCs) are regarded as unique bioderived nanomaterials due to their inherent nitrogen moiety. By tuning the chemical functionality of this nanomaterial, it is possible to affect its properties, such as film-forming capability and antibacterial activity. In this work, surface-deacetylated chitin nanocrystals (D-ChNCs) with different degrees of deacetylation (DDs) were prepared by partial deacetylation of native chitin and subsequent acid hydrolysis, and their film-forming capability and antibacterial activity were studied systematically. The D-ChNCs showed favorable film-forming ability and antibacterial activity, which are closely related to their DD. With the increase in DD (from 5.7% to 45.4%), the formed transparent films based on ChNCs showed gradually increased elongation at break (from 0.5% to 2.5%) and water contact angle (from 25.5° to 87.0°), but decreased break strength (from 3.13 to 0.89 MPa), Young's modulus (from 0.84 to 0.24 MPa), and water vapor permeability (from 4.7 × 10-10 to 4.1 × 10-10g/m s Pa). Moreover, the antibacterial activity of the D-ChNCs against E. coli and S. aureus also increased with the increase of DD. This study also found that the depolarization and potential dissipation of the bacterial cell membrane induced by the contact between amino-rich D-ChNCs and bacteria through electrostatic attraction are the possible mechanisms causing bacterial cell death. This study provides a basis for understanding the effects of DD on the film-forming capability and antibacterial activity of ChNCs, which is conducive to the design of novel active packaging films based on ChNCs.
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Affiliation(s)
- Jing Liao
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
| | - Ruizhi Wen
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yijin Wang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yuhang Zhou
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jiamin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
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5
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Zuo Y, Zhou F, Huang R, Jia Z, Xie J, Wang G, Jia S, Li Y, Wang M, Liao L, Ge F, Wang Y. Effects of 2,4,6-Trichloroanisole on the morphological development and motility of zebrafish. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 950:175316. [PMID: 39117193 DOI: 10.1016/j.scitotenv.2024.175316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 07/23/2024] [Accepted: 08/04/2024] [Indexed: 08/10/2024]
Abstract
2,4,6-Trichloroanisole (2,4,6-TCA), a compound with a characteristic earthy odor, is a common source of odorous pollutants in drinking water and wine. However, research on its biological toxicity is limited. In this study, we used zebrafish as an indicator model to investigate the effects of 2,4,6-TCA exposure on morphological development, oxidative stress, apoptosis, heart rate, blood flow, and motility. We found that exposure to 2,4,6-TCA resulted in significant spinal, tail, and cardiac deformities in zebrafish larvae and promoted a pronounced oxidative stress response and extensive cell apoptosis, notably in the digestive tract, head, spine, and heart, ultimately leading to significant reductions in zebrafish heart rate, blood flow, and motility. Moreover, these effects became more pronounced with an increase in the concentration of 2,4,6-TCA to which the zebrafish were exposed. Furthermore, qPCR analysis revealed that exposure to 2,4,6-TCA promoted significant changes in the expression levels of genes associated with oxidative stress, apoptosis, cardiac development, and the nervous system, particularly key genes (p53, apaf1, casp9, and casp3) in the mitochondrial apoptotic pathway, which were significantly upregulated. Similarly, we detected significant upregulation of ache gene expression. These findings indicated that exposure to 2,4,6-TCA resulted in the accumulation of reactive oxygen species in zebrafish, induced strong oxidative stress responses, and triggered lipid peroxidation and extensive cell apoptosis. Cellular apoptosis, which mitochondrial signaling pathways may mediate, has been found to lead to malformations in zebrafish embryos, resulting in significant reductions in cardiac function and motility. To our knowledge, this is the first systematic assessment of the toxicity of 2,4,6-TCA, and our findings provide an important reference for risk assessment and early warning of 2,4,6-TCA exposure.
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Affiliation(s)
- Yanxia Zuo
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Fang Zhou
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Rong Huang
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China.
| | - Zhihui Jia
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Juhong Xie
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Guangxin Wang
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Shuzhao Jia
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Yongming Li
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Manyi Wang
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Lanjie Liao
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Feng Ge
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Yaping Wang
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
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6
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Muthukumar A, Kalaiyar S. AIE paper shred for the detection of evolved amine vapor from putrefaction processes of fish. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 323:124860. [PMID: 39067361 DOI: 10.1016/j.saa.2024.124860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 06/28/2024] [Accepted: 07/20/2024] [Indexed: 07/30/2024]
Abstract
Seafood plays a major role in the human diet. During transportation, without proper storage and supply chain, its quality deteriorates easily. The post-harvesting processes such as the storage of food play a crucial role in human health. So it is highly imperative to have a technique for identifying food spoilage earlier to ensure the food safety and security of the consumers. Herein we have developed a highly selective and sensitive fluorescent 'Turn-on' probe 2-amino-5-nitrobenzo [d] thiazol-2-yl) imino)methylphenol ANT based on aggregation induced emission (AIE). ANT molecule possesses both restricted intramolecular rotation (RIR) and excited state intramolecular proton transfer (ESIPT) properties leading to fluorescent enhancement rather than aggregation caused quenching (ACQ). The probe shows high selectivity and sensitivity towards the NH3 vapor. This probe with the AIE property is employed for the real-time detection of NH3 in both aqueous and gaseous phases. ANT molecule is deposited on the paper shred by a physical method is utilized to monitor NH3 vapor from red snapper fish as a real-time sample during its degradation processes. After two days there is a ratiometric color change in the paper shred from yellow to orange for the fish stored at room temperature indicating its rotten and unpalatability nature. Paper shred is reused by immersing it into the tetrahydrofuran (THF), in which it retains its initial color due to deprotonation of NH3, keto to enol tautomerism discloses the reusability of the fluorescent probe. Studies carried out using UV-visible and fluorescence spectroscopy infer that the ANT probe has high affinity towards NH3 vapor.
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Affiliation(s)
- Abinaya Muthukumar
- Photochemistry Research Laboratory, Department of Chemistry, Manonmaniam Sundaranar University, Abishekapatti, Tirunelveli 627012, Tamil Nadu, India
| | - Swarnalatha Kalaiyar
- Photochemistry Research Laboratory, Department of Chemistry, Manonmaniam Sundaranar University, Abishekapatti, Tirunelveli 627012, Tamil Nadu, India.
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7
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Sequino G, Cobo-Diaz JF, Valentino V, Tassou C, Volpe S, Torrieri E, Nychas GJ, Álvarez Ordóñez A, Ercolini D, De Filippis F. Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features. Food Res Int 2024; 186:114318. [PMID: 38729711 DOI: 10.1016/j.foodres.2024.114318] [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: 02/19/2024] [Revised: 04/05/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
The microbiome of surfaces along the beef processing chain represents a critical nexus where microbial ecosystems play a pivotal role in meat quality and safety of end products. This study offers a comprehensive analysis of the microbiome along beef processing using whole metagenomics with a particular focus on antimicrobial resistance and virulence-associated genes distribution. Our findings highlighted that microbial communities change dynamically in the different steps along beef processing chain, influenced by the specific conditions of each micro-environment. Brochothrix thermosphacta, Carnobacterium maltaromaticum, Pseudomonas fragi, Psychrobacter cryohalolentis and Psychrobacter immobilis were identified as the key species that characterize beef processing environments. Carcass samples and slaughterhouse surfaces exhibited a high abundance of antibiotic resistance genes (ARGs), mainly belonging to aminoglycosides, β-lactams, amphenicols, sulfonamides and tetracyclines antibiotic classes, also localized on mobile elements, suggesting the possibility to be transmitted to human pathogens. We also evaluated how the initial microbial contamination of raw beef changes in response to storage conditions, showing different species prevailing according to the type of packaging employed. We identified several genes leading to the production of spoilage-associated compounds, and highlighted the different genomic potential selected by the storage conditions. Our results suggested that surfaces in beef processing environments represent a hotspot for beef contamination and evidenced that mapping the resident microbiome in these environments may help in reducing meat microbial contamination, increasing shelf-life, and finally contributing to food waste restraint.
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Affiliation(s)
- Giuseppina Sequino
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - José F Cobo-Diaz
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Vincenzo Valentino
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - Chrysoula Tassou
- Hellenic Agricultural Organization - DIMITRA, Institute of Technology of Agricultural Products, Sofokli Venizelou 1, 14123 Lycovrissi, Attica, Greece
| | - Stefania Volpe
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - Elena Torrieri
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | | | - Avelino Álvarez Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Danilo Ercolini
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy; Task Force on Microbiome Studies, University of Naples Federico II, Italy
| | - Francesca De Filippis
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy; Task Force on Microbiome Studies, University of Naples Federico II, Italy.
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8
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Gu G, Ding Q, Redding M, Yang Y, O'Brien R, Gu T, Zhang B, Zhou B, Micallef SA, Luo Y, Fonseca JM, Nou X. Differential microbiota shift on whole romaine lettuce subjected to source or forward processing and on fresh-cut products during cold storage. Int J Food Microbiol 2024; 416:110665. [PMID: 38457887 DOI: 10.1016/j.ijfoodmicro.2024.110665] [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: 09/26/2023] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 03/10/2024]
Abstract
Romaine lettuce in the U.S. is primarily grown in California or Arizona and either processed near the growing regions (source processing) or transported long distance for processing in facilities serving distant markets (forward processing). Recurring outbreaks of Escherichia coli O157:H7 implicating romaine lettuce in recent years, which sometimes exhibited patterns of case clustering in Northeast and Midwest, have raised industry concerns over the potential impact of forward processing on romaine lettuce food safety and quality. In this study, freshly harvested romaine lettuce from a commercial field destined for both forward and source processing channels was tracked from farm to processing facility in two separate trials. Whole-head romaine lettuce and packaged fresh-cut products were collected from both forward and source facilities for microbiological and product quality analyses. High-throughput amplicon sequencing targeting16S rRNA gene was performed to describe shifts in lettuce microbiota. Total aerobic bacteria and coliform counts on whole-head lettuce and on fresh-cut lettuce at different storage times were significantly (p < 0.05) higher for those from the forward processing facility than those from the source processing facility. Microbiota on whole-head lettuce and on fresh-cut lettuce showed differential shifting after lettuce being subjected to source or forward processing, and after product storage. Consistent with the length of pre-processing delays between harvest and processing, the lettuce quality scores of source-processed romaine lettuce, especially at late stages of 2-week storage, was significantly higher than of forward-processed product (p < 0.05).
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Affiliation(s)
- Ganyu Gu
- Environmental Microbial and Food Safety Laboratory, USDA ARS, Beltsville, MD 20705, United States of America
| | - Qiao Ding
- Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD 20742, United States of America
| | - Marina Redding
- Environmental Microbial and Food Safety Laboratory, USDA ARS, Beltsville, MD 20705, United States of America
| | - Yishan Yang
- Environmental Microbial and Food Safety Laboratory, USDA ARS, Beltsville, MD 20705, United States of America
| | - Regina O'Brien
- Food Quality Laboratory, USDA ARS, Beltsville, MD 20705, United States of America
| | - Tingting Gu
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, United States of America
| | - Boce Zhang
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, United States of America
| | - Bin Zhou
- Food Quality Laboratory, USDA ARS, Beltsville, MD 20705, United States of America
| | - Shirley A Micallef
- Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD 20742, United States of America; Centre for Food Safety and Security Systems, University of Maryland, College Park, MD 20742, United States of America
| | - Yaguang Luo
- Environmental Microbial and Food Safety Laboratory, USDA ARS, Beltsville, MD 20705, United States of America; Food Quality Laboratory, USDA ARS, Beltsville, MD 20705, United States of America
| | - Jorge M Fonseca
- Food Quality Laboratory, USDA ARS, Beltsville, MD 20705, United States of America
| | - Xiangwu Nou
- Environmental Microbial and Food Safety Laboratory, USDA ARS, Beltsville, MD 20705, United States of America.
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9
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Jia S, Jia Z, An J, Ding Y, Chang J, Wang Y, Zhou X. Insights into the fish protein degradation induced by the fish-borne spoiler Pseudomonas psychrophila and Shewanella putrefaciens: From whole genome sequencing to quality changes. Int J Food Microbiol 2024; 416:110675. [PMID: 38479336 DOI: 10.1016/j.ijfoodmicro.2024.110675] [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: 11/03/2023] [Revised: 02/29/2024] [Accepted: 03/07/2024] [Indexed: 04/19/2024]
Abstract
The aim of this study is evaluating the protein degradation capacity of specific spoilage organisms (SSOs) Pseudomonas psychrophila and Shewanella putrefaciens in fish flesh during chilled storage and revealing the underlying genes by whole-genome sequencing (WGS). Biochemical and physical tests were performed on fish flesh inoculated with P. psychrophila and S. putrefaciens individually, including textural properties, myofibrillar fragmentation index, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles, free amino acid composition, total volatile basic nitrogen (TVB-N), trichloroacetic acid (TCA) soluble peptides, and muscle microstructure. Results showed that P. psychrophila and S. putrefaciens exhibited a strong capacity for decomposing the fish protein, and the deterioration of fish flesh texture was primarily attributed to P. psychrophila. The genes from SSOs associated with the production of proteases were identified by whole genome sequencing and serine protease may be the primary enzyme secreted by SSOs involved in the degradation of fish protein. Therefore, the present study has shed light on the mechanisms of protein degradation induced by SSOs, thereby offering valuable insights for the development of effective quality control strategies.
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Affiliation(s)
- Shiliang Jia
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Jinghai Group Co., Ltd, Weihai 264307, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
| | - Zhifang Jia
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
| | - Jun An
- Natural Medicine Institute of Zhejiang YangShengTang Co., Ltd., Hangzhou 310024, China.
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
| | - Jie Chang
- Jinghai Group Co., Ltd, Weihai 264307, China
| | - Yanbo Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China.
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10
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Baptista RC, Oliveira RBA, Câmara AA, Lang É, Dos Santos JLP, Pavani M, Guerreiro TM, Catharino RR, Filho EGA, Rodrigues S, de Brito ES, Alvarenga VO, Bicca GB, Sant'Ana AS. Chilled Pacu (Piaractus mesopotamicus) fillets: Modeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by 1H NMR and GC-MS during storage. Int J Food Microbiol 2024; 415:110645. [PMID: 38430687 DOI: 10.1016/j.ijfoodmicro.2024.110645] [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: 12/01/2023] [Revised: 02/13/2024] [Accepted: 02/25/2024] [Indexed: 03/05/2024]
Abstract
This study aimed to assess the growth of Pseudomonas spp. and psychrotrophic bacteria in chilled Pacu (Piaractus mesopotamicus), a native South American fish, stored under chilling conditions (0 to 10 °C) through the use of predictive models under isothermal and non-isothermal conditions. Growth kinetic parameters, maximum growth rate (μmax, 1/h), lag time (tLag, h), and (Nmax, Log10 CFU/g) were estimated using the Baranyi and Roberts microbial growth model. Both kinetic parameters, growth rate and lag time, were significantly influenced by temperature (P < 0.05). The square root secondary model was used to describe the bacteria growth as a function of temperature. Secondary models, √μ = 0.016 (T + 10.13) and √μ =0.017 (T + 9.91) presented a linear correlation with R2 values >0.97 and were further validated under non-isothermal conditions. The model's performance was considered acceptable to predict the growth of Pseudomonas spp. and psychrotrophic bacteria in refrigerated Pacu fillets with bias and accuracy factors between 1.24 and 1.49 (fail-safe) and 1.45-1.49, respectively. Fish biomarkers and spoilage indicators were assessed during storage at 0, 4, and 10 °C. Volatile organic compounds, VOCs (1-hexanol, nonanal, octenol, and indicators 2-ethyl-1-hexanol) showed different behavior with storage time (P > 0.05). 1H NMR analysis confirmed increased enzymatic and microbial activity in Pacu fillets stored at 10 °C compared to 0 °C. The developed and validated models obtained in this study can be used as a tool for decision-making on the shelf-life and quality of refrigerated Pacu fillets stored under dynamic conditions from 0 to 10 °C.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science and Nutrition, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo B A Oliveira
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Antonio A Câmara
- Department of Food Science and Nutrition, University of Campinas, Campinas, SP, Brazil
| | - Émilie Lang
- Department of Food Science and Nutrition, University of Campinas, Campinas, SP, Brazil
| | | | - Matheus Pavani
- Innovare Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazil
| | - Tatiane M Guerreiro
- Innovare Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo R Catharino
- Innovare Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazil
| | - Elenilson G A Filho
- Department of Food Engineering, Federal University of Ceará, Fortaleza, CE, Brazil
| | - Sueli Rodrigues
- Department of Food Engineering, Federal University of Ceará, Fortaleza, CE, Brazil
| | | | - Verônica O Alvarenga
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | | | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, University of Campinas, Campinas, SP, Brazil.
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11
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Yan C, Li X, Zhang G, Bi J, Hao H, Hou H. AHL-differential quorum sensing regulation of amino acid metabolism in Hafnia alvei H4. Microbiol Spectr 2024; 12:e0068723. [PMID: 38391231 PMCID: PMC10986605 DOI: 10.1128/spectrum.00687-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Accepted: 01/20/2024] [Indexed: 02/24/2024] Open
Abstract
Quorum sensing (QS) regulation of functional metabolites is rarely reported but a common trait of some bacteria. In this study, we found that QS promoted the extracellular accumulation of glycine and serine while inhibiting the extracellular accumulation of methionine in Hafnia alvei H4. The correlation analysis of five QS signals with the above three QS-regulated amino acids suggested that these QS signals may have functional differences in amino acid regulation. The exogenous AHL add-back studies on genes involved in glycine, serine, and methionine metabolic pathway highlighted that N-octanoyl-l-homoserine lactone (C8-HSL) downregulated the expression of sdhC/fumA genes involved in the succinate to malate pathway, thereby reducing the metabolic flux of the tricarboxylic acid (TCA) cycle as an amino acid metabolism platform. Further in-depth research revealed that the QS system promoted the conversion of folate to tetrahydrofolate (THF) by positively regulating the expression of folA and folM, thus impairing the ability of folate to promote methionine accumulation. Moreover, folate positively regulated the expression of the QS signal synthesis gene luxI, promoting the synthesis of QS signals, which may further enhance the influence of the QS system on amino acid metabolism. These findings contribute to the understanding of amino acid metabolism regulated by QS and provide new perspectives for accurate control of metabolic regulation caused by QS.IMPORTANCEAs one of the important regulatory mechanisms of microorganisms, quorum sensing (QS) is involved in the regulation of various physiological activities. However, few studies on the regulation of amino acid metabolism by QS are available. This study demonstrated that the LuxI-type QS system of Hafnia alvei H4 was involved in the regulation of multiple amino acid metabolism, and different types of QS signals exhibited different roles in regulating amino acid metabolism. Additionally, the regulatory effects of the QS system on amino acid metabolism were investigated from two important cycles that influence the conversion of amino acids, including the TCA cycle and the folate cycle. These findings provide new ideas on the role of QS system in the regulation of amino acid metabolism in organisms.
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Affiliation(s)
- Congyang Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
| | - Xue Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
| | - Hongshun Hao
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
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12
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Díaz Cárdenas B, Salazar Llorente E, Gu G, Nou X, Ortiz J, Maldonado P, Cevallos-Cevallos JM. Microbial Composition and Diversity of High-demand Street-vended Foods in Ecuador. J Food Prot 2024; 87:100247. [PMID: 38369192 DOI: 10.1016/j.jfp.2024.100247] [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: 06/13/2023] [Revised: 02/11/2024] [Accepted: 02/14/2024] [Indexed: 02/20/2024]
Abstract
Developing countries such as Ecuador carry a heavy food safety burden but reports on the microbiological quality of their foods are scarce. In this investigation, the microbial diversity of 10 high-risk and mass-consumption street-vended foods including bolones, encebollado, food dressings, ceviche, chopped fruits, fruit juices, fruit salads, cheese, raw chicken, and ground beef in Quito, Guayaquil, and Cuenca, three major population centers in Ecuador, were evaluated using 16S rRNA gene High Throughput Sequencing. In total, 1,840 amplicon sequence variants (ASVs) were classified into 23 phyla, 253 families, 645 genera, and 829 species. In the tested food samples, Proteobacteria and Firmicutes were the most abundant phyla accounting for 97.41% of relative abundance (RA). At genus level, 10 dominant genera were identified: Acinetobacter (12.61% RA), Lactococcus (12.08% RA), Vibrio (8.23% RA), Weissella (7.43% RA), Aeromonas (6.18% RA), Photobacterium (6.32% RA), Pseudomonas (3.92% RA), Leuconostoc (3.51% RA), Klebsiella (3.49% RA), and Cupriavidus (2.86% RA). The highest microbial diversity indices were found in raw chicken, encebollados, fruit salads, and fruit juices from Guayaquil and Cuenca. From sampled foods, 29 species were classified as food spoilage bacteria and 24 as opportunistic pathogenic bacteria. Two groups associated with human diseases were identified, including 11 enteric species and 26 species of fecal bacteria. The occurrence of recognized and opportunistic pathogenic bacteria, as well as enteric and fecal microorganisms, in the street-vended foods indicated extensive risks for the consumers' health. This study demonstrated the application of culture-independent amplicon sequencing in providing a more comprehensive view of microbial safety for street-vended food, which could be a useful tool to facilitate the control of foodborne diseases.
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Affiliation(s)
- Byron Díaz Cárdenas
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias de la Vida (FCV), Campus Gustavo Galindo Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Enrique Salazar Llorente
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias de la Vida (FCV), Campus Gustavo Galindo Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Ganyu Gu
- Environmental Microbial and Food Safety Laboratory, USDA ARS, Beltsville, Maryland, United States
| | - Xiangwu Nou
- Environmental Microbial and Food Safety Laboratory, USDA ARS, Beltsville, Maryland, United States
| | - Johana Ortiz
- Department of Biosciences, Food Nutrition and Health Research Unit. Faculty of Chemical Sciences, Cuenca University. Cuenca, Ecuador
| | - Pedro Maldonado
- Escuela Politécnica Nacional. Departamento de Alimentos y Biotecnología (DECAB). P.O. Box 17-01-2759, Quito, Ecuador
| | - Juan Manuel Cevallos-Cevallos
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias de la Vida (FCV), Campus Gustavo Galindo Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador; Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Campus Gustavo Galindo Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador.
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13
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Liang Q, Hu X, Zhong B, Huang X, Wang H, Yu C, Tu Z, Li J. Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp ( Ctenopharyngodon idella) fillets during storage at 4 °C. Food Chem X 2024; 21:101188. [PMID: 38434696 PMCID: PMC10904891 DOI: 10.1016/j.fochx.2024.101188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 01/25/2024] [Accepted: 02/02/2024] [Indexed: 03/05/2024] Open
Abstract
Low salt dry-curing (LSD), as a healthier pre-treatment for the preservation of fishery products, is a potential technique substitute for excessively salty curing. The regulatory effects of 2 % and 3 % LSD on the quality evolution through an intrinsic correlation between microbiota succession and flavour precursors of refrigerated grass carp fillets were investigated in this study. The results showed that the LSD pre-treatment was effective in promoting proteolysis, free amino acid and fatty acid metabolism with the microbiota succession and quality evolution. Compared with unpre-treated samples, the 3 % LSD pre-treatment effectively extended the shelf life by 10 days within the acceptable quality attributes. Not only did the LSD pre-treatment lead to catalytic microbiota succession and inhibitive spoilage substance production but it also improved the flavour precursors, which are taste-active amino acids and polyunsaturated fatty acids (PUFAs). Moreover, considerable correlations between quality attributes, taste-active amino acids, PUFAs and microbiota were obtained.
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Affiliation(s)
- Qingxi Liang
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiangfei Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Bizhen Zhong
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- College of Health, Jiangxi Normal University, Nanchang 330022, China
| | - Xiaoliang Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Chengwei Yu
- College of Health, Jiangxi Normal University, Nanchang 330022, China
| | - Zongcai Tu
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- College of Health, Jiangxi Normal University, Nanchang 330022, China
| | - Jinlin Li
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- College of Health, Jiangxi Normal University, Nanchang 330022, China
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14
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Trotta F, Da Silva S, Massironi A, Mirpoor SF, Lignou S, Ghawi SK, Charalampopoulos D. Advancing Food Preservation: Sustainable Green-AgNPs Bionanocomposites in Paper-Starch Flexible Packaging for Prolonged Shelf Life. Polymers (Basel) 2024; 16:941. [PMID: 38611199 PMCID: PMC11013251 DOI: 10.3390/polym16070941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
In the pursuit of enhancing food packaging, nanotechnology, particularly green silver nanoparticles (G-AgNPs), have gained prominence for its remarkable antimicrobial properties with high potential for food shelf-life extension. Our study aims to develop corn starch-based coating materials reinforced with G-AgNPs. The mechanical properties were examined using a uniaxial tensile tester, revealing that starch coated with the highest G-AgNPs concentration (12.75 ppm) exhibited UTS of 87.6 MPa compared to 48.48 MPa of control paper, a significant (p < 0.02) 65% increase. The assessment of the WVP showcased a statistical reduction in permeability by up to 8% with the incorporation of the hydrophobic layer. Furthermore, antibacterial properties were assessed following ISO 22196:2011, demonstrating a strong and concentration-dependent activity of G-AgNPs against E. coli. All samples successfully disintegrated in both simulated environments (soil and seawater), including samples presenting G-AgNPs. In the food trial analysis, the presence of starch and G-AgNPs significantly reduced weight loss after 6 days, with cherry tomatoes decreasing by 8.59% and green grapes by 6.77% only. The results of this study contribute to the advancement of environmentally friendly packaging materials, aligning with the UN sustainable development goals of reducing food waste and promoting sustainability.
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Affiliation(s)
- Federico Trotta
- Metalchemy Limited, 71-75 Shelton Street, London WC2H 9JQ, UK; (S.D.S.); (A.M.)
| | - Sidonio Da Silva
- Metalchemy Limited, 71-75 Shelton Street, London WC2H 9JQ, UK; (S.D.S.); (A.M.)
| | - Alessio Massironi
- Metalchemy Limited, 71-75 Shelton Street, London WC2H 9JQ, UK; (S.D.S.); (A.M.)
| | - Seyedeh Fatemeh Mirpoor
- Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, UK; (S.F.M.); (S.L.); (S.K.G.); (D.C.)
| | - Stella Lignou
- Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, UK; (S.F.M.); (S.L.); (S.K.G.); (D.C.)
| | - Sameer Khalil Ghawi
- Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, UK; (S.F.M.); (S.L.); (S.K.G.); (D.C.)
| | - Dimitris Charalampopoulos
- Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, UK; (S.F.M.); (S.L.); (S.K.G.); (D.C.)
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15
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Sun Y, Shuai W, Nie L, Li X, Jiang L. Investigating the Role of OrbF in Biofilm Biosynthesis and Regulation of Biofilm-Associated Genes in Bacillus cereus BC1. Foods 2024; 13:638. [PMID: 38472751 DOI: 10.3390/foods13050638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/11/2024] [Accepted: 01/22/2024] [Indexed: 03/14/2024] Open
Abstract
Bacillus cereus (B. cereus), a prevalent foodborne pathogen, constitutes a substantial risk to food safety due to its pronounced resilience under adverse environmental conditions such as elevated temperatures and ultraviolet radiation. This resilience can be attributed to its capacity for biofilm synthesis and sustained high viability. Our research aimed to elucidate the mechanisms governing biofilm biosynthesis in B. cereus. To this end, we constructed a 5088-mutant library of the B. cereus strain BC1 utilizing the transposon TnYLB-1. Systematic screening of this library yielded mutants exhibiting diminished biofilm formation capabilities. Twenty-four genes associated with the biofilm synthesis were identified by reverse PCR in these mutants, notably revealing a significant reduction in biofilm synthesis upon disruption of the orbF gene in B. cereus BC1. Comparative analysis between the wild type and orbF-deficient BC1 strains (BC1ΔorbF) indicated a marked downregulation (decreased by 11.7% to 96.7%) in the expression of genes implicated in biofilm formation, flagellar assembly, and bacterial chemotaxis in the BC1ΔorbF. Electrophoretic mobility shift assay (EMSA) further corroborated the role of OrbF, demonstrating its binding to the promoter region of the biofilm gene cluster, subsequently leading to the suppression of transcriptional activity of biofilm-associated genes in B. cereus BC1. Our findings underscore the pivotal role of orbF in biofilm biosynthesis in B. cereus, highlighting its potential as a target for strategies aimed at mitigating biofilm formation in this pathogen.
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Affiliation(s)
- Yang Sun
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Wenjing Shuai
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Lanmengya Nie
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiangfei Li
- Engineering Laboratory for Industrial Microbiology Molecular Beeding of Anhui Province, College of Biologic & Food Engineering, Anhui Polytechnic University, 8 Middle Beijing Road, Wuhu 241000, China
| | - Ling Jiang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
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16
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Winter H, Wagner R, Ehlbeck J, Urich T, Schnabel U. Deep Impact: Shifts of Native Cultivable Microbial Communities on Fresh Lettuce after Treatment with Plasma-Treated Water. Foods 2024; 13:282. [PMID: 38254583 PMCID: PMC10815073 DOI: 10.3390/foods13020282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 12/18/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Foods consumed raw, such as lettuce, can host food-borne human-pathogenic bacteria. In the worst-case, these diseases cause to death. To limit illness and industrial losses, one innovative sanitation method is non-thermal plasma, which offers an extremely efficient reduction of living microbial biomass. Unfortunately, the total viable count (TVC), one of the most common methods for quantifying antimicrobial effects, provides no detailed insights into the composition of the surviving microbial community after treatment. To address this information gap, different special agars were used to investigate the reduction efficiency of plasma-treated water (PTW) on different native cultivable microorganisms. All tested cultivable microbial groups were reduced using PTW. Gram-negative bacteria showed a reduction of 3.81 log10, and Gram-positive bacteria showed a reduction of 3.49 log10. Fungi were reduced by 3.89 log10. These results were further validated using a live/dead assay. MALDI-ToF (matrix-assisted laser-desorption-ionization time-of-flight)-based determination was used for a diversified overview. The results demonstrated that Gram-negative bacteria were strongly reduced. Interestingly, Gram-positive bacteria and fungi were reduced by nearly equal amounts, but could still recover from PTW treatment. MALDI-ToF mainly identified Pseudomonas spp. and groups of Bacillus on the tested lettuce. These results indicate that the PTW treatment could efficiently achieve a ubiquitous, spectrum-wide reduction of microbial life.
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Affiliation(s)
- Hauke Winter
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489 Greifswald, Germany; (H.W.); (R.W.); (J.E.)
- Institute of Microbiology, Center for Functional Genomics of Microbes, University of Greifswald, 17489 Greifswald, Germany;
| | - Robert Wagner
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489 Greifswald, Germany; (H.W.); (R.W.); (J.E.)
| | - Jörg Ehlbeck
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489 Greifswald, Germany; (H.W.); (R.W.); (J.E.)
| | - Tim Urich
- Institute of Microbiology, Center for Functional Genomics of Microbes, University of Greifswald, 17489 Greifswald, Germany;
| | - Uta Schnabel
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489 Greifswald, Germany; (H.W.); (R.W.); (J.E.)
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17
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Khan S, Monteiro JK, Prasad A, Filipe CDM, Li Y, Didar TF. Material Breakthroughs in Smart Food Monitoring: Intelligent Packaging and On-Site Testing Technologies for Spoilage and Contamination Detection. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2300875. [PMID: 37085965 DOI: 10.1002/adma.202300875] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/26/2023] [Indexed: 05/03/2023]
Abstract
Despite extensive commercial and regulatory interventions, food spoilage and contamination continue to impose massive ramifications on human health and the global economy. Recognizing that such issues will be significantly eliminated by the accurate and timely monitoring of food quality markers, smart food sensors have garnered significant interest as platforms for both real-time, in-package food monitoring and on-site commercial testing. In both cases, the sensitivity, stability, and efficiency of the developed sensors are largely informed by underlying material design, driving focus toward the creation of advanced materials optimized for such applications. Herein, a comprehensive review of emerging intelligent materials and sensors developed in this space is provided, through the lens of three key food quality markers - biogenic amines, pH, and pathogenic microbes. Each sensing platform is presented with targeted consideration toward the contributions of the underlying metallic or polymeric substrate to the sensing mechanism and detection performance. Further, the real-world applicability of presented works is considered with respect to their capabilities, regulatory adherence, and commercial potential. Finally, a situational assessment of the current state of intelligent food monitoring technologies is provided, discussing material-centric strategies to address their existing limitations, regulatory concerns, and commercial considerations.
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Affiliation(s)
- Shadman Khan
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Jonathan K Monteiro
- Department of Medicine, McMaster University, 1280 Main Street West, Hamilton, ON L8N 3Z5, Canada
| | - Akansha Prasad
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Carlos D M Filipe
- Department of Chemical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L7, Canada
| | - Yingfu Li
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Tohid F Didar
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
- Department of Mechanical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
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18
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Tarlak F. The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products. Foods 2023; 12:4461. [PMID: 38137265 PMCID: PMC10743123 DOI: 10.3390/foods12244461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/01/2023] [Accepted: 11/23/2023] [Indexed: 12/24/2023] Open
Abstract
Microbial shelf life refers to the duration of time during which a food product remains safe for consumption in terms of its microbiological quality. Predictive microbiology is a field of science that focuses on using mathematical models and computational techniques to predict the growth, survival, and behaviour of microorganisms in food and other environments. This approach allows researchers, food producers, and regulatory bodies to assess the potential risks associated with microbial contamination and spoilage, enabling informed decisions to be made regarding food safety, quality, and shelf life. Two-step and one-step modelling approaches are modelling techniques with primary and secondary models being used, while the machine learning approach does not require using primary and secondary models for describing the quantitative behaviour of microorganisms, leading to the spoilage of food products. This comprehensive review delves into the various modelling techniques that have found applications in predictive food microbiology for estimating the shelf life of food products. By examining the strengths, limitations, and implications of the different approaches, this review provides an invaluable resource for researchers and practitioners seeking to enhance the accuracy and reliability of microbial shelf life predictions. Ultimately, a deeper understanding of these techniques promises to advance the domain of predictive food microbiology, fostering improved food safety practices, reduced waste, and heightened consumer confidence.
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Affiliation(s)
- Fatih Tarlak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Gedik University, Kartal, Istanbul 34876, Turkey
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19
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Qi Y, Ji P, Yin K, Zheng Y, Niu J, Jia A, Zhou J, Li J. Phloretin Inhibits Quorum Sensing and Biofilm Formation in Serratia marcescens. Molecules 2023; 28:8067. [PMID: 38138556 PMCID: PMC10746122 DOI: 10.3390/molecules28248067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/28/2023] [Accepted: 12/03/2023] [Indexed: 12/24/2023] Open
Abstract
This study investigated the antivirulence capacity and mechanism of apple-skin-derived phloretin against Serratia marcescens NJ01, a vegetable spoilage bacterium. At 0.5 to 2 mg/mL doses, phloretin considerably inhibited the secretion of acyl homoserine lactones (AHLs), indicating that phloretin disrupted quorum sensing (QS) in S. marcescens NJ01. The dysfunction of QS resulted in reduced biofilms and the decreased production of protease, prodigiosin, extracellular polysaccharides (EPSs), and swimming and swarming motilities. Dysfunctional QS also weakened the activity of antioxidant enzymes and improved oxidative injury. The improved oxidative injury changed the composition of the membrane, improved membrane permeability, and eventually increased the susceptibility of biofilm cells to amikacin, netilmicin, and imipenem. The disrupted QS and enhanced oxidative stress also caused disorders of amino acid metabolism, energy metabolism, and nucleic acid metabolism, and ultimately attenuated the ability of S. marcescens NJ01 to induce spoilage. Our results indicated that phloretin can act as a potent drug to defend against spoilage by S. marcescens.
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Affiliation(s)
- Yueheng Qi
- Henan Provincial People’s Hospital, People’s Hospital of Zhengzhou University, Zhengzhou 477150, China
- Luoyang Key Laboratory of Organic Functional Molecules, College of Food and Drug, Luoyang Normal University, Luoyang 471934, China
| | - Pengcheng Ji
- School of Food and Biological Engineering, Xuzhou University of Technology, Xuzhou 221018, China
| | - Kunyuan Yin
- School of Food and Biological Engineering, Xuzhou University of Technology, Xuzhou 221018, China
| | - Yi Zheng
- School of Food and Biological Engineering, Xuzhou University of Technology, Xuzhou 221018, China
| | - Jiangxiu Niu
- Luoyang Key Laboratory of Organic Functional Molecules, College of Food and Drug, Luoyang Normal University, Luoyang 471934, China
| | - Aiqun Jia
- Henan Provincial People’s Hospital, People’s Hospital of Zhengzhou University, Zhengzhou 477150, China
| | - Jinwei Zhou
- School of Food and Biological Engineering, Xuzhou University of Technology, Xuzhou 221018, China
| | - Jingguo Li
- Henan Provincial People’s Hospital, People’s Hospital of Zhengzhou University, Zhengzhou 477150, China
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20
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Purk L, Kitsiou M, Ioannou C, El Kadri H, Costello KM, Gutierrez Merino J, Klymenko O, Velliou EG. Unravelling the impact of fat content on the microbial dynamics and spatial distribution of foodborne bacteria in tri-phasic viscoelastic 3D models. Sci Rep 2023; 13:21811. [PMID: 38071223 PMCID: PMC10710490 DOI: 10.1038/s41598-023-48968-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Accepted: 12/02/2023] [Indexed: 12/18/2023] Open
Abstract
The aim of the current study is to develop and characterise novel complex multi-phase in vitro 3D models, for advanced microbiological studies. More specifically, we enriched our previously developed bi-phasic polysaccharide (Xanthan Gum)/protein (Whey Protein) 3D model with a fat phase (Sunflower Oil) at various concentrations, i.e., 10%, 20%, 40% and 60% (v/v), for better mimicry of the structural and biochemical composition of real food products. Rheological, textural, and physicochemical analysis as well as advanced microscopy imaging (including spatial mapping of the fat droplet distribution) of the new tri-phasic 3D models revealed their similarity to industrial food products (especially cheese products). Furthermore, microbial growth experiments of foodborne bacteria, i.e., Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa and Lactococcus lactis on the surface of the 3D models revealed very interesting results, regarding the growth dynamics and distribution of cells at colony level. More specifically, the size of the colonies formed on the surface of the 3D models, increased substantially for increasing fat concentrations, especially in mid- and late-exponential growth phases. Furthermore, colonies formed in proximity to fat were substantially larger as compared to the ones that were located far from the fat phase of the models. In terms of growth location, the majority of colonies were located on the protein/polysaccharide phase of the 3D models. All those differences at microscopic level, that can directly affect the bacterial response to decontamination treatments, were not captured by the macroscopic kinetics (growth dynamics), which were unaffected from changes in fat concentration. Our findings demonstrate the importance of developing structurally and biochemically complex 3D in vitro models (for closer proximity to industrial products), as well as the necessity of conducting multi-level microbial analyses, to better understand and predict the bacterial behaviour in relation to their biochemical and structural environment. Such studies in advanced 3D environments can assist a better/more accurate design of industrial antimicrobial processes, ultimately, improving food safety.
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Affiliation(s)
- Lisa Purk
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
- Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, Charles Bell House, 43-45 Foley Street, Fitzrovia, London, W1W 7TY, UK
| | - Melina Kitsiou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
- Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, Charles Bell House, 43-45 Foley Street, Fitzrovia, London, W1W 7TY, UK
| | - Christina Ioannou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
| | - Hani El Kadri
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
| | - Katherine M Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
| | | | - Oleksiy Klymenko
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK
| | - Eirini G Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford, GU2 7XH, UK.
- Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, Charles Bell House, 43-45 Foley Street, Fitzrovia, London, W1W 7TY, UK.
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21
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Winter H, Wagner R, Yao Y, Ehlbeck J, Schnabel U. Influence of plasma-treated air on surface microbial communities on freshly harvested lettuce. Curr Res Food Sci 2023; 7:100649. [PMID: 38115898 PMCID: PMC10728334 DOI: 10.1016/j.crfs.2023.100649] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/07/2023] [Accepted: 11/25/2023] [Indexed: 12/21/2023] Open
Abstract
Plant-based foods like lettuce are an important part of the human diet and worldwide industry. On a global scale, the number of food-associated illnesses increased in the last decades. Conventional lettuce sanitation methods include cleaning either with tap or chloritized water. Beside these water-consuming strategies, physical plasma is an innovative and effective possibility for food sanitation. Recent studies with plasma-treated water showed an effective reduction of the microbial load. Plasma-processed air (PPA) is another great opportunity to reduce the microbial load and save water. To test the efficiency of PPA, the surface microbiome of treated lettuce was analyzed via proliferation assays with special agars, live/dead assays and tests for respiratory activity of the microorganisms. PPA showed a reduction of the colony forming units (CFU/mL) on all tested microbial groups (Gram-negative and Gram-positive bacteria, yeasts and molds). These results were supported by the live/dead assay. For further insights, the PPA-ingredients were detected with Fourier Transformation Infrared Spectroscopy (FTIR), which revealed NO2, NO and N2O5 as the main reactive species in the PPA. In the future, PPA could be an outstanding, on-demand sanitation step for higher food safety standards, especially in situations where humidity and high temperature should be avoided.
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Affiliation(s)
- Hauke Winter
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489, Greifswald, Germany
- Institute of Microbiology, University of Greifswald, Felix-Hausdorff-Strasse 8, 17489, Greifswald, Germany
| | - Robert Wagner
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489, Greifswald, Germany
| | - Yijiao Yao
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489, Greifswald, Germany
- Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AD, UK
| | - Jörg Ehlbeck
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489, Greifswald, Germany
| | - Uta Schnabel
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489, Greifswald, Germany
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22
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Rodriguez-Caturla MY, Garre A, Castillo CJC, Zwietering MH, den Besten HMW, SantˈAna AS. Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty. Int J Food Microbiol 2023; 405:110345. [PMID: 37549599 DOI: 10.1016/j.ijfoodmicro.2023.110345] [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: 04/11/2022] [Revised: 07/24/2023] [Accepted: 07/27/2023] [Indexed: 08/09/2023]
Abstract
This study estimates the shelf life of vacuum packed beef meat (three muscles: striploin (longissimus thoracis et lumborum, LTL), tenderloin (psoas major, PM) and outside chuck (trapezius thoracis, TT)) at refrigeration temperatures (0 °C-10 °C) based on modelling the growth of two relevant groups of spoilage microorganisms: lactic acid bacteria (LAB) and Enterobacteriaceae. The growth models were developed combining a two-step and a one-step approach. The primary modelling was used to identify the parameters affecting the growth kinetics, guiding the definition of secondary growth models. For LAB, the secondary model included the effect of temperature and initial pH on the specific growth rate. On the other hand, the model for Enterobacteriaceae incorporated the effect of temperature on the specific growth rate and the lag phase; as well as the effect of the initial pH on the specific growth rate, the lag phase and the initial microbial count. We did not observe any significant effect of the type of muscle on the growth kinetics. Once the equations were defined, the models were fitted to the complete dataset using a one-step approach. Model validation was carried out by cross-validation, mitigating the impact of an arbitrary division between training and validation sets. The models were used to estimate the shelf life of the product, based on the maximum admissible microbial concentration (7 log CFU/g for LAB, 5 log CFU/g for Enterobacteriaceae). Although LAB was the dominant microbiota, in several cases, both LAB and Enterobacteriaceae reached the critical concentration practically at the same time. Furthermore, in some scenarios, the end of shelf life would be determined by Enterobacteriaceae, pointing at the potential importance of non-dominant microorganisms for product spoilage. These results can aid in the implementation of effective control measures in the meat processing industry.
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Affiliation(s)
- Magdevis Y Rodriguez-Caturla
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Alberto Garre
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Carmen Josefina Contreras Castillo
- Department of Agroindustry, Food and Nutrition, Luis Queiroz College of Agriculture, University of São Paulo, Piracicaba Campus, SP, Brazil
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Anderson S SantˈAna
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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23
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Paparella A, Maggio F. Detection and Control of Foodborne Pathogens. Foods 2023; 12:3521. [PMID: 37835174 PMCID: PMC10572932 DOI: 10.3390/foods12193521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Accepted: 09/18/2023] [Indexed: 10/15/2023] Open
Abstract
The globalization of food trade and the emergence of disease outbreaks involving several foodborne pathogens and foods has focused the attention of both the research community and consumers on food safety [...].
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Affiliation(s)
- Antonello Paparella
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy;
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24
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Sithole AN, Hlatini VA, Chimonyo M. Potential of combining natural-derived antioxidants for improving broiler meat shelf-life - A review. Anim Biosci 2023; 36:1305-1313. [PMID: 36108688 PMCID: PMC10472152 DOI: 10.5713/ab.22.0188] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/07/2022] [Accepted: 08/10/2022] [Indexed: 11/27/2022] Open
Abstract
Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects.
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Affiliation(s)
- Andiswa Ntonhle Sithole
- Animal and Poultry Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, P Bag X01 Scottsville 3209, Pietermaritzburg,
South Africa
| | - Vuyisa Andries Hlatini
- Agricultural Research Council-Animal Production (Nutrition Building), Private Bag X2, Irene, 0062,
South Africa
| | - Michael Chimonyo
- Faculty of Science, Engineering and Agriculture, University of Venda Private Bag X5050 Thohoyandou 0950,
South Africa
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25
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Stupar J, Hoel S, Strømseth S, Lerfall J, Rustad T, Jakobsen AN. Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms. Heliyon 2023; 9:e19887. [PMID: 37810133 PMCID: PMC10559289 DOI: 10.1016/j.heliyon.2023.e19887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 10/10/2023] Open
Abstract
Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the growth of pathogenic microorganisms in fresh and mildly processed food. The main aim of this study was to select LAB, originally isolated from ready-to-eat (RTE) seafood, for biopreservation of fresh salmon and processed salmon products. Ten LAB strains (five Carnobacterium and five Leuconostoc) were selected based on previously demonstrated bioprotective properties to investigate their antimicrobial mechanisms and temperature-dependent growth kinetics in a sterile salmon juice model system. Furthermore, five strains (three Carnobacterium and two Leuconostoc) were selected to test process-dependent growth kinetic parameters relevant to the secondary processing of salmon. Two strains (Carnobacterium maltaromaticum 35 and C. divergens 468) showed bacteriocin-like activity against Listeria innocua, while inhibitory effect of cell-free supernatants (CFS) was not observed against Escherichia coli. All selected strains were able to grow in sterile salmon juice at tested temperatures (4, 8, 12 and 16 °C), with specific growth rates (μ) ranging from 0.01 to 0.04/h at 4 °C and reaching a maximum population density of 8.4-9 log CFU/ml. All five strains tested for process-dependent growth kinetic parameters were able to grow in the range of 0.5-5% NaCl and 0.13-0.26% purified condensed smoke (VTABB and JJT01), with inter- and intraspecies variation in growth kinetics. According to the temperature-dependent growth kinetics and antimicrobial assay results, two strains, Leuconostoc mesenteroides 68 (Le.m.68) and C. divergens 468 (C d.468), were selected for in situ test to validate their ability to grow in vacuum-packed fresh salmon at 4 °C. Both strains were able to grow at maximum growth rates of 0.29 ± 0.04/d for Le. m.68 and 0.39 ± 0.06/d for C.d.468, and their final concentrations were 7.91 ± 0.31 and 8.02 ± 0.25 log CFU/g, respectively. This study shows that LAB, originally isolated from RTE seafood, have promising potential as bioprotective strains in fresh and processed salmon products.
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Affiliation(s)
- Jelena Stupar
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Sunniva Hoel
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Sigrid Strømseth
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Jørgen Lerfall
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Turid Rustad
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
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26
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Xia J, Jiang N, Zhang B, Sun R, Zhu Y, Xu W, Wang C, Liu Q, Ma Y. Bacterial Changes in Boiled Crayfish between Different Storage Periods and Characterizations of the Specific Spoilage Bacteria. Foods 2023; 12:3006. [PMID: 37628005 PMCID: PMC10453257 DOI: 10.3390/foods12163006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/31/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
This study investigated changes in the microbial compositions of crayfish tails during storage at 4 °C (for 0-12 days) as measured using high-throughput sequencing (HTS). The specific spoilage organisms (SSOs) in the crayfish tails were isolated using culture-dependent cultivation methods, and they were identified by 16S rRNA and characterized for their enzymatic spoilage potentials (e.g., protease, lipase, phospholipase, and amylase). The spoilage abilities of the selected strains in the crayfish tails were assessed by inoculating them into real food. Moreover, the microbial growth and the volatile basic nitrogen (TVB-N) changes were monitored during the storage period. The results from the HTS showed that the dominant genus of shrimp tails evolved from Streptococcus (D0) to Pseudomonas (D4) and, finally, to Paenisporosarcina (D12) during storage. Seven bacterial species (Acinetobacter lwoffii, Aeromonas veronii, Kurthia gibsonii, Pseudomonas sp., Exiguobacterium aurantiacum, Lelliottia amnigena, and Citrobacter freundii) were screened from the spoiled shrimp tails by the culture-dependent method, among which Aeromonas veronii had the strongest spoilage ability.
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Affiliation(s)
- Jiangyue Xia
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Ning Jiang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Bin Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
| | - Rongxue Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Yongzhi Zhu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Weicheng Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Cheng Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Qianyuan Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Yanhong Ma
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (R.S.); (Y.Z.); (W.X.); (C.W.); (Q.L.); (Y.M.)
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
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27
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Bliznyuk U, Borshchegovskaya P, Chernyaev A, Ipatova V, Kozlov A, Khmelevskiy O, Mezhetova I, Nikitchenko A, Rodin I, Kozlova E. Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons. Molecules 2023; 28:5773. [PMID: 37570742 PMCID: PMC10421238 DOI: 10.3390/molecules28155773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 07/28/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study suggests that the concentration of hemoglobin derivatives can be used as a criterion for establishing the limit for chilled beef irradiation at which irradiation-induced oxidation becomes irreversible. The express spectrophotometry method for estimating the hemoglobin derivative concentration shows a nonlinear increase in methemoglobin concentration from 15% to 50% in beef irradiated by accelerated electrons with the doses ranging from 250 Gy to 10,000 Gy. The monitoring of the hemoglobin derivative concentration for three days after irradiation shows nonmonotonous dependencies of methemoglobin concentration in beef in the storage time since the oxidation of hemoglobin occur as a result of irradiation and biochemical processes in beef during storage. The proposed method based on the quantitative analysis of the hemoglobin derivative concentration can be used to estimate the oxidation level for irradiation of foods containing red blood cells. The study proposes a model that describes the change in hemoglobin derivative concentration in beef after irradiation considering that oxidation of hemoglobin can be triggered by the direct ionization caused by accelerated electrons, biochemical processes as a result of bacterial activity, and reactive oxygen species appearing during irradiation and storage. This research throws light on the mechanisms behind food irradiation during storage that should be taken into account for selecting the optimal parameters of irradiation.
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Affiliation(s)
- Ulyana Bliznyuk
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia (A.N.); (E.K.)
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia;
| | - Polina Borshchegovskaya
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia (A.N.); (E.K.)
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia;
| | - Alexander Chernyaev
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia (A.N.); (E.K.)
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia;
| | - Victoria Ipatova
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia;
| | - Aleksandr Kozlov
- Department of Medical and Biological Physics, Sechenov First Moscow State Medical University, 119991 Moscow, Russia
| | - Oleg Khmelevskiy
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia (A.N.); (E.K.)
| | - Irina Mezhetova
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia (A.N.); (E.K.)
| | - Alexander Nikitchenko
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia (A.N.); (E.K.)
| | - Igor Rodin
- Department of Chemistry, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
- Department of Epidemiology and Evidence-Based Medicin, Sechenov First Moscow State Medical University, 119991 Moscow, Russia
| | - Elena Kozlova
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia (A.N.); (E.K.)
- Department of Medical and Biological Physics, Sechenov First Moscow State Medical University, 119991 Moscow, Russia
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28
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Pant I, Shashidhar R. Inter-species competition of surface bacterial flora of pomegranate and their role in spoilage. World J Microbiol Biotechnol 2023; 39:260. [PMID: 37495862 DOI: 10.1007/s11274-023-03709-x] [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: 06/28/2023] [Accepted: 07/20/2023] [Indexed: 07/28/2023]
Abstract
The surface of fruits is heterogenous in term of its microenvironment hence dictate the kind of microflora that develops during storage. A better understanding of spoilage organisms would lead to better preservation methods. The pomegranate was chosen, since its sturdy and spoils slow at room temperature and is ideal for studying fruit spoilage in-situ. In the current study we isolated organisms from fruit surface and study the spoilage and competition amongst microbial species. Total 17 unique bacterial isolates from pomegranate were identified. The 16S rRNA gene identification placed them in 8 major genera (Acinetobacter, Micrococcus, Pantoea, Microbacterium, Strenotrophomonas, Bacillus, Staphylococcus and Exiguobacterium). Competition assay among isolate suggested that Exiguobacterium is dominant species followed by Micrococcus, Pantoea and Bacillus. The consortium of 3 different combinations (5 bacteria each) of isolated bacteria showed the spoilage phenotype on pomegranate. Except for 3 bacterial isolates, the rest of the isolates produced any one or multiple enzymes associated with the food spoilage (cellulase, amylase, lactase, pectinase and protease). The isolates were checked for the presence of genes associated with antibiotic resistance and 78.9% of the tested micro-organisms were blaTEM positive. Aminoglycoside resistance genes were present in 10% of the tested microbes. This study demonstrated interspecies competition amongst spoilage organisms. This understanding of surface flora of fruit would give better insights to preserve fruits.
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Affiliation(s)
- Indu Pant
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India
| | - Ravindranath Shashidhar
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India.
- Life Sciences, Homi Bhabha National Institute (DAE-Deemed University), Trombay, Mumbai, 400094, India.
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Townsend A, den Bakker HC, Mann A, Murphy CM, Strawn LK, Dunn LL. 16S microbiome analysis of microbial communities in distribution centers handling fresh produce. Front Microbiol 2023; 14:1041936. [PMID: 37502401 PMCID: PMC10369000 DOI: 10.3389/fmicb.2023.1041936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Accepted: 05/18/2023] [Indexed: 07/29/2023] Open
Abstract
Little is known about the microbial communities found in distribution centers (DCs), especially in those storing and handling food. As many foodborne bacteria are known to establish residence in food facilities, it is reasonable to assume that DCs handling foods are also susceptible to pathogen colonization. To investigate the microbial communities within DCs, 16S amplicon sequencing was completed on 317 environmental surface sponge swabs collected in DCs (n = 18) across the United States. An additional 317 swabs were collected in parallel to determine if any viable Listeria species were also present at each sampling site. There were significant differences in median diversity measures (observed, Shannon, and Chao1) across individual DCs, and top genera across all reads were Carnobacterium_A, Psychrobacter, Pseudomonas_E, Leaf454, and Staphylococcus based on taxonomic classifications using the Genome Taxonomy Database. Of the 39 16S samples containing Listeria ASVs, four of these samples had corresponding Listeria positive microbiological samples. Data indicated a predominance of ASVs identified as cold-tolerant bacteria in environmental samples collected in DCs. Differential abundance analysis identified Carnobacterium_A, Psychrobacter, and Pseudomonas_E present at a significantly greater abundance in Listeria positive microbiological compared to those negative for Listeria. Additionally, microbiome composition varied significantly across groupings within variables (e.g., DC, season, general sampling location).
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Affiliation(s)
- Anna Townsend
- Department of Food Science and Technology, University of Georgia, Athens, GA, United States
| | - Hendrik C. den Bakker
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin, GA, United States
| | - Amy Mann
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin, GA, United States
| | - Claire M. Murphy
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Laura K. Strawn
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
| | - Laurel L. Dunn
- Department of Food Science and Technology, University of Georgia, Athens, GA, United States
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30
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Shang X, Wei Y, Guo X, Lei Y, Deng X, Zhang J. Dynamic Changes of the Microbial Community and Volatile Organic Compounds of the Northern Pike ( Esox lucius) during Storage. Foods 2023; 12:2479. [PMID: 37444217 DOI: 10.3390/foods12132479] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/15/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, the quality (sensory evaluation, microbial enumerate, color, tvb-n (total volatile basic nitrogen), tca-soluble peptide (trichloroacetic acid-soluble peptide), muscle glucose, lactate, total sugar, Bas (Biogenic amines), VOCs (volatile organic compounds) and the microbial dynamic structure in samples stored at 4 °C were evaluated, and the relationship between VOCs and the diversity structure of microorganisms was also discussed. It was determined by sensory evaluation that the shelf life of samples was around 8 days. Protein and sugar were detected in large quantities by microorganisms in the later stage. At the same time, this also caused a large amount of Bas (biogenic amines) (tyramine, cadaverine, and putrescine). According to high-throughput amplicon sequencing, the initial microbiota of samples was mainly composed of Pseudomonas, Acinetobacter, Planifilum, Vagococcus, Hafnia, Mycobacterium, Thauera, and Yersinia. Among them, Pseudomonas was the most advantageous taxon of samples at the end of the shelf life. The minor fraction of the microbial consortium consisting of Vagococcus, Acinetobacter and Myroides was detected. The substances 3-methyl-1-butanol, ethyl acetate, and acetone were the main volatile components. The glucose, lactic acid, and total sugar were negatively correlated with Yersinia, Hafnia-Obesumbacterium, Thauera, Mycobacterium, and Planifilum; the proportion of these microorganisms was relatively high in the early stage. TVB-N and TCA-soluble peptides were positively correlated with Pseudomonas, Shewanella, Brochothrix, Vagococcus, Myroides, and Acinetobacter, and these microorganisms increased greatly in the later stage. The substance 3-methyl-1-butanol was positively correlated with Pseudomonas and negatively correlated with Mycobacterium. Ethyl acetate was associated with Hafnia-Obesumbacterium, Thauera, and Yersinia. Acetone was positively correlated with Acinetobacter.
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Affiliation(s)
- Xuejiao Shang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Yabo Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Yongdong Lei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
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Julizan N, Ishmayana S, Zainuddin A, Van Hung P, Kurnia D. Potential of Syzygnium polyanthum as Natural Food Preservative: A Review. Foods 2023; 12:2275. [PMID: 37372486 DOI: 10.3390/foods12122275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.
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Affiliation(s)
- Nur Julizan
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Safri Ishmayana
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Achmad Zainuddin
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Pham Van Hung
- School of Biotechnology, International University, Vietnam National University, Ho Chi Minh City 721400, Vietnam
| | - Dikdik Kurnia
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
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Nakamura A, Takahashi H, Koike F, Kuda T, Kobayashi M. Transition of microbial contamination on the surface of carcass during the cattle slaughter process. Food Microbiol 2023; 112:104245. [PMID: 36906313 DOI: 10.1016/j.fm.2023.104245] [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: 12/18/2022] [Revised: 01/24/2023] [Accepted: 02/22/2023] [Indexed: 02/25/2023]
Abstract
In this study, we aimed to investigate how microbial contamination progresses on the carcass surface during the slaughter process. Cattle carcasses were tracked during a series of slaughter processes (five steps), and carcass surfaces (four parts) and equipment (nine types) were swabbed to investigate the bacterial contamination. Results showed that the outer surface (near the rear region of the flank [Top round] and [Top sirloin butt]) had significantly higher total viable counts (TVCs) than inner surface (p < 0.01) and that TVCs gradually decreased along the process. Enterobacteriaceae (EB) counts were high on the splitting saw and in top round region, and EB was detected on the inner surface of the carcasses. Furthermore, in some carcasses, Yersinia spp., Serratia spp., and Clostridium spp. present on top round and top sirloin butt immediately after skinning and remained on the carcass surface after the final process. These bacterial groups are detrimental to beef quality as they can grow in the package during cold distribution. Our results show that the skinning process is the most prone to microbial contamination, including psychrotolerant microorganisms. Moreover, this study provides information for understanding the dynamics of microbial contamination in the cattle slaughter process.
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Affiliation(s)
- Ayaka Nakamura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo, 108-8477, Japan
| | - Hajime Takahashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo, 108-8477, Japan.
| | - Fumiaki Koike
- Hida Meat Agricultural Cooperative Association, 327 Yokamachi, Gifu, Takayama, 100-8251, Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo, 108-8477, Japan
| | - Mitsushi Kobayashi
- Hida Meat Agricultural Cooperative Association, 327 Yokamachi, Gifu, Takayama, 100-8251, Japan
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33
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Braley C, Gaucher ML, Fravalo P, Shedleur-Bourguignon F, Longpré J, Thibodeau A. Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins. Foods 2023; 12:foods12081695. [PMID: 37107490 PMCID: PMC10138144 DOI: 10.3390/foods12081695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
It is profitable to export fresh meat overseas, where it is often regarded as a premium commodity. Meeting this demand for fresh meat, however, necessitates long export times, during which uncontrolled temperature increases can affect the microbiological quality of the meat and thereby, reduce shelf life or compromise food safety. To study the impact of temperature deviations on microbial community composition and diversity, we used 16S rRNA gene sequencing for Listeria monocytogenes and Salmonella spp. detection to describe the surface microbiota of eight batches of vacuum-packed loins stored at -1.5 °C (control) for 56 days and subjected to a 2 °C or 10 °C temperature deviation for a few hours (mimicking problems regularly encountered in the industry) at day 15 or 29. The presence of pathogens was negligible. The applied temperature deviations were not associated with different microbiota. Sequencing analysis showed the presence of Yersinia, an unexpected pathogen, and relative abundance increased in the groups subjected to temperature deviations. Over time, Lactobacillales_unclassified genus became the main constituent of the microbiota of vacuum-packed pork loins. Although the microbiota of the eight batches appeared similar at the beginning of storage, differences were revealed after 56 days, suggesting unequal aging of the microbiota.
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Affiliation(s)
- Charlotte Braley
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Marie-Lou Gaucher
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Centre de Recherche en Infectiologie Porcine et Avicole (CRIPA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Philippe Fravalo
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Le Conservatoire National des Arts et Métiers (CNAM), 75003 Paris, France
| | - Fanie Shedleur-Bourguignon
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Jessie Longpré
- F. Ménard, Division d'Olymel s.e.c., Ange-Gardien, QC J0E 1E0, Canada
| | - Alexandre Thibodeau
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Centre de Recherche en Infectiologie Porcine et Avicole (CRIPA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
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34
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Mu M, Liu S, DeFlorio W, Hao L, Wang X, Salazar KS, Taylor M, Castillo A, Cisneros-Zevallos L, Oh JK, Min Y, Akbulut M. Influence of Surface Roughness, Nanostructure, and Wetting on Bacterial Adhesion. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:5426-5439. [PMID: 37014907 PMCID: PMC10848269 DOI: 10.1021/acs.langmuir.3c00091] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/22/2023] [Indexed: 05/11/2023]
Abstract
Bacterial fouling is a persistent problem causing the deterioration and failure of functional surfaces for industrial equipment/components; numerous human, animal, and plant infections/diseases; and energy waste due to the inefficiencies at internal and external geometries of transport systems. This work gains new insights into the effect of surface roughness on bacterial fouling by systematically studying bacterial adhesion on model hydrophobic (methyl-terminated) surfaces with roughness scales spanning from ∼2 nm to ∼390 nm. Additionally, a surface energy integration framework is developed to elucidate the role of surface roughness on the energetics of bacteria and substrate interactions. For a given bacteria type and surface chemistry; the extent of bacterial fouling was found to demonstrate up to a 75-fold variation with surface roughness. For the cases showing hydrophobic wetting behavior, both increased effective surface area with increasing roughness and decreased activation energy with increased surface roughness was concluded to enhance the extent of bacterial adhesion. For the cases of superhydrophobic surfaces, the combination of factors including (i) the surpassing of Laplace pressure force of interstitial air over bacterial adhesive force, (ii) the reduced effective substrate area for bacteria wall due to air gaps to have direct/solid contact, and (iii) the reduction of attractive van der Waals force that holds adhering bacteria on the substrate were summarized to weaken the bacterial adhesion. Overall, this study is significant in the context of designing antifouling coatings and systems as well as explaining variations in bacterial contamination and biofilm formation processes on functional surfaces.
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Affiliation(s)
- Minchen Mu
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Shuhao Liu
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - William DeFlorio
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Li Hao
- School
of Chemistry and Chemical Engineering, Zhongkai
University of Agriculture and Engineering, Guangzhou, Guangdong 510225, P. R. China
| | - Xunhao Wang
- Department
of Chemical and Environmental Engineering, University of California, Riverside, California 92521, United States
| | - Karla Solis Salazar
- Department
of Food Science and Technology, Texas A&M
University, College Station, Texas 77843, United States
| | - Matthew Taylor
- Department
of Food Science and Technology, Texas A&M
University, College Station, Texas 77843, United States
| | - Alejandro Castillo
- Department
of Food Science and Technology, Texas A&M
University, College Station, Texas 77843, United States
| | - Luis Cisneros-Zevallos
- Department
of Horticultural Sciences, Texas A&M
University, College Station, Texas 77843, United States
| | - Jun Kyun Oh
- Department
of Polymer Science and Engineering, Dankook
University, 152 Jukjeon-ro, Suji-gu, Yongin-si, Gyeonggi-do 16890, Republic of Korea
| | - Younjin Min
- Department
of Chemical and Environmental Engineering, University of California, Riverside, California 92521, United States
| | - Mustafa Akbulut
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
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Zhang X, Yang C, Yang K. Novel Antibacterial Metals as Food Contact Materials: A Review. MATERIALS (BASEL, SWITZERLAND) 2023; 16:3029. [PMID: 37109867 PMCID: PMC10145333 DOI: 10.3390/ma16083029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/02/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
Food contamination caused by microorganisms is a significant issue in the food field that not only affects the shelf life of food, but also threatens human health, causing huge economic losses. Considering that the materials in direct or indirect contact with food are important carriers and vectors of microorganisms, the development of antibacterial food contact materials is an important coping strategy. However, different antibacterial agents, manufacturing methods, and material characteristics have brought great challenges to the antibacterial effectiveness, durability, and component migration associated with the use security of materials. Therefore, this review focused on the most widely used metal-type food contact materials and comprehensively presents the research progress regarding antibacterial food contact materials, hoping to provide references for exploring novel antibacterial food contact materials.
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36
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Identification and evaluation of spoilage potential of four Bacillus strains isolated from slimy rice noodles. Food Microbiol 2023; 110:104160. [DOI: 10.1016/j.fm.2022.104160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 10/05/2022] [Accepted: 10/07/2022] [Indexed: 11/16/2022]
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37
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Impact of pre-treatment methods on the drying kinetics, product quality, and energy consumption of electrohydrodynamic drying of biological materials. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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38
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Fan M, Rakotondrabe TF, Chen G, Guo M. Advances in microbial analysis: based on volatile organic compounds of microorganisms in food. Food Chem 2023; 418:135950. [PMID: 36989642 DOI: 10.1016/j.foodchem.2023.135950] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 12/30/2022] [Accepted: 03/11/2023] [Indexed: 03/17/2023]
Abstract
In recent years, microbial volatile organic compounds (mVOCs) produced by microbial metabolism have attracted more and more attention because they can be used to detect food early contamination and flaws. So far, many analytical methods have been reported for the determination of mVOCs in food, but few integrated review articles discussing these methods are published. Consequently, mVOCs as indicators of food microbiological contamination and their generation mechanism including carbohydrate, amino acid, and fatty acid metabolism are introduced. Meanwhile, a detailed summary of the mVOCs sampling methods such as headspace, purge trap, solid phase microextraction, and needle trap is presented, and a systematic and critical review of the analytical methods (ion mobility spectrometry, electronic nose, biosensor, and so on) of mVOCs and their application in the detection of food microbial contamination is highlighted. Finally, the future concepts that can help improve the detection of food mVOCs are prospected.
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Affiliation(s)
- Minxia Fan
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China.
| | - Tojofaniry Fabien Rakotondrabe
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China; College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Guilin Chen
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China; College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Mingquan Guo
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China; College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China.
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39
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Karolenko C, DeSilva U, Muriana PM. Microbial Profiling of Biltong Processing Using Culture-Dependent and Culture-Independent Microbiome Analysis. Foods 2023; 12:foods12040844. [PMID: 36832921 PMCID: PMC9957202 DOI: 10.3390/foods12040844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/14/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
Biltong is a South African air-dried beef product that does not have a heat lethality step, but rather relies on marinade chemistry (low pH from vinegar, ~2% salt, spices/pepper) in combination with drying at ambient temperature and low humidity to achieve microbial reduction during processing. Culture-dependent and culture-independent microbiome methodologies were used to determine the changes in the microbial community at each step during biltong processing through 8 days of drying. Culture-dependent analysis was conducted using agar-based methods to recover viable bacteria from each step in the biltong process that were identified with 16S rRNA PCR, sequencing, and BLAST searching of the NCBI nucleotide database. DNA was extracted from samples taken from the laboratory meat processing environment, biltong marinade, and beef samples at three stages of processing (post-marinade, day 4, and day 8). In all, 87 samples collected from two biltong trials with beef obtained from each of three separate meat processors (n = six trials) were amplified, sequenced with Illumina HiSeq, and evaluated with bioinformatic analysis for a culture-independent approach. Both culture-dependent and independent methodologies show a more diverse population of bacteria present on the vacuum-packaged chilled raw beef that reduces in diversity during biltong processing. The main genera present after processing were identified as Latilactobacillus sp., Lactococcus sp., and Carnobacterium sp. The high prevalence of these organisms is consistent with extended cold-storage of vacuum-packaged beef (from packers, to wholesalers, to end users), growth of psychrotrophs at refrigeration temperatures (Latilactobacillus sp., Carnobacterium sp.), and survival during biltong processing (Latilactobacillus sakei). The presence of these organisms on raw beef and their growth during conditions of beef storage appears to 'front-load' the raw beef with non-pathogenic organisms that are present at high levels leading into biltong processing. As shown in our prior study on the use of surrogate organisms, L. sakei is resistant to the biltong process (i.e., 2-log reduction), whereas Carnobacterium sp. demonstrated a 5-log reduction in the process; the recovery of either psychrotroph after biltong processing may be dependent on which was more prevalent on the raw beef. This phenomenon of psychrotrophic bloom during refrigerated storage of raw beef may result in a natural microbial suppression of mesophilic foodborne pathogens that are further reduced during biltong processing and contributes to the safety of this type of air-dried beef.
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Affiliation(s)
- Caitlin Karolenko
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Udaya DeSilva
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Peter M. Muriana
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
- Correspondence: ; Tel.: +1-405-744-5563
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Hansen AÅ, Langsrud S, Carlehög M, Haugen JE, Moen B. CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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41
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Yu J, Guo X, Zheng S, Zhang W. A dedicate sensorimotor circuit enables fine texture discrimination by active touch. PLoS Genet 2023; 19:e1010562. [PMID: 36649336 PMCID: PMC9882754 DOI: 10.1371/journal.pgen.1010562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 01/27/2023] [Accepted: 12/08/2022] [Indexed: 01/18/2023] Open
Abstract
Active touch facilitates environments exploration by voluntary, self-generated movements. However, the neural mechanisms underlying sensorimotor control for active touch are poorly understood. During foraging and feeding, Drosophila gather information on the properties of food (texture, hardness, taste) by constant probing with their proboscis. Here we identify a group of neurons (sd-L neurons) on the fly labellum that are mechanosensitive to labellum displacement and synapse onto the sugar-sensing neurons via axo-axonal synapses to induce preference to harder food. These neurons also feed onto the motor circuits that control proboscis extension and labellum spreading to provide on-line sensory feedback critical for controlling the probing processes, thus facilitating ingestion of less liquified food. Intriguingly, this preference was eliminated in mated female flies, reflecting an elevated need for softer food. Our results propose a sensorimotor circuit composed of mechanosensory, gustatory and motor neurons that enables the flies to select ripe yet not over-rotten food by active touch.
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Affiliation(s)
- Jie Yu
- School of Life Sciences, IDG/McGovern Institute for Brain Research, Tsinghua University, Beijing, China
- Tsinghua-Peking Center for Life Sciences, Beijing, China
| | - Xuan Guo
- School of Life Sciences, IDG/McGovern Institute for Brain Research, Tsinghua University, Beijing, China
- Tsinghua-Peking Center for Life Sciences, Beijing, China
| | - Shen Zheng
- School of Life Sciences, IDG/McGovern Institute for Brain Research, Tsinghua University, Beijing, China
- Tsinghua-Peking Center for Life Sciences, Beijing, China
| | - Wei Zhang
- School of Life Sciences, IDG/McGovern Institute for Brain Research, Tsinghua University, Beijing, China
- Tsinghua-Peking Center for Life Sciences, Beijing, China
- * E-mail:
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Parlapani FF, Anagnostopoulos DA, Karamani E, Mallouchos A, Haroutounian SA, Boziaris IS. Growth and Volatile Organic Compound Production of Pseudomonas Fish Spoiler Strains on Fish Juice Agar Model Substrate at Different Temperatures. Microorganisms 2023; 11:microorganisms11010189. [PMID: 36677482 PMCID: PMC9861217 DOI: 10.3390/microorganisms11010189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/06/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Microbial spoilage is the main cause of quality deterioration in seafood. Several strains of psychotropic Pseudomonas have been found to dominate in such products, producing a plethora of volatile organic compounds (VOC). Herein, we investigated the growth of and VOC production by seven strains of Pseudomonas associated with spoiled fish after inoculation as single and mixed cultures on model fish substrate and storage at 0, 4 and 8 °C. The results indicated a strain-dependent VOC profile that was also affected by the storage temperature. Hierarchical cluster analysis (HCA) successfully grouped the strains based on VOC profile at each studied temperature, while some potential Chemical Spoilage Indices (CSI) were revealed. The findings of the present work will contribute to the understanding of the metabolic activity of particular strains of Pseudomonas and to reveal any potential CSI for rapid evaluation of fish spoilage/freshness status.
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Affiliation(s)
- Foteini F. Parlapani
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Dimitrios A. Anagnostopoulos
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Evangelia Karamani
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Serkos A. Haroutounian
- Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Ioannis S. Boziaris
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
- Correspondence: ; Tel.: +30-24210-93153
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Tan C, Li P, Shang N. Novel perspective on the spoilage metabolism of refrigerated sturgeon fillets: Nonspecific spoilage dominant organisms play an important role. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Li Y, Cao Z, Yu Z, Zhu Y, Zhao K. Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Zhang Y, Yu H, Xie Y, Guo Y, Cheng Y, Yao W. Inhibitory effects of hexanal on acylated homoserine lactones (AHLs) production to disrupt biofilm formation and enzymes activity in Erwinia carotovora and Pseudomonas fluorescens. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:372-381. [PMID: 36618067 PMCID: PMC9813320 DOI: 10.1007/s13197-022-05624-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/26/2022] [Indexed: 11/28/2022]
Abstract
Erwinia carotovora and Pseudomonas fluorescens were two bacteria commonly caused the spoilage of vegetables through biofilm formation and secretion of extracellular enzymes. In this study, N-(3-oxohexanoyl)-L-homoserine lactone (3-oxo-C6-HSL) and N-Octanoyl-L-homoserine lactone (C8-HSL) were confirmed as acylated homoserine lactones (AHLs) signal molecule produced by E. carotovora and P. fluorescens, respectively. In addition, quorum sensing inhibitory (QSI) effects of hexanal on AHLs production were evaluated. Hexanal at 1/2 minimum inhibitory concentration (MIC) was achieved 76.27% inhibitory rate of 3-oxo-C6-HSL production in E. carotovora and a inhibitory rate of C8-HSL (60.78%) in P. fluorescens. The amount of biofilm formation and activity of extracellular enzymes treated with 1/2 MIC of hexanal were restored with different concentrations (10 ng/mL, 50 ng/mL, 100 ng/mL) of exogenous AHLs (P < 0.05), which verified QSI effect of hexanal on biofilm and extracellular enzymes were due to its inhibition on AHLs production. Molecular docking analysis showed that hexanal could interact with EcbI and PcoI protein to disrupt AHLs production. Furthermore, results showed that sub-MICs of hexanal could suppress expressions of ecbI and pcoI genes in AHL-mediated QS system of E. carotovora and P. fluorescens. This study provides theoretical support for the application of essential oils as QS inhibitors in the preservation of vegetables. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05624-9.
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Affiliation(s)
- Ying Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093 China
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- National Center for Technology Innovation On Fast Biological Detection of Grain Quality and Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- National Center for Technology Innovation On Fast Biological Detection of Grain Quality and Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- National Center for Technology Innovation On Fast Biological Detection of Grain Quality and Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- National Center for Technology Innovation On Fast Biological Detection of Grain Quality and Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
- National Center for Technology Innovation On Fast Biological Detection of Grain Quality and Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province China
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Quorum-Sensing Inhibitors from Probiotics as a Strategy to Combat Bacterial Cell-to-Cell Communication Involved in Food Spoilage and Food Safety. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Experience-based knowledge has shown that bacteria can communicate with each other through a cell-density-dependent mechanism called quorum sensing (QS). QS controls specific bacterial phenotypes, such as sporulation, virulence and pathogenesis, the production of degrading enzymes, bioluminescence, swarming motility, and biofilm formation. The expression of these phenotypes in food spoiling and pathogenic bacteria, which may occur in food, can have dramatic consequences on food production, the economy, and health. Due to the many reports showing that the use of conventional methods (i.e., antibiotics and sanitizers) to inhibit bacterial growth leads to the emergence of antibiotic resistance, it is necessary to research and exploit new strategies. Several studies have already demonstrated positive results in this direction by inhibiting autoinducers (low-molecular-weight signaling compounds controlling QS) and by other means, leading to QS inhibition via a mechanism called quorum quenching (QQ). Thus far, several QS inhibitors (QSIs) have been isolated from various sources, such as plants, some animals from aqueous ecosystems, fungi, and bacteria. The present study aims to discuss the involvement of QS in food spoilage and to review the potential role of probiotics as QSIs.
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Chen J, Yang R, Wang Y, Koseki S, Fu L, Wang Y. Inhibitory effect of d-Tryptophan on the spoilage potential of Shewanella baltica and Pseudomonas fluorescens and its potential application in salmon fillet preservation. Food Microbiol 2022; 108:104104. [DOI: 10.1016/j.fm.2022.104104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 07/02/2022] [Accepted: 07/30/2022] [Indexed: 11/04/2022]
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Lin W, Xu F, Guo H, Cui L. Domestic refrigerators: An overlooked breeding ground of antibiotic resistance genes and pathogens. ENVIRONMENT INTERNATIONAL 2022; 170:107647. [PMID: 36413928 DOI: 10.1016/j.envint.2022.107647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 10/18/2022] [Accepted: 11/16/2022] [Indexed: 06/16/2023]
Abstract
Domestic refrigerator is a widely used appliance to keep food fresh and retard food spoilage in household. However, our understanding of microbial health risk associated with food under such circumstance still remains very poor. Here, typical types of food (vegetable, fish, and pork) were kept in a domestic refrigerator at 4 °C for 3-30 days. Temporal dynamics of antibiotic resistome, pathogens, bacterial and fungal communities during this period were investigated via high-throughput quantification and Illumina sequencing technologies. Results showed that a large number (21-134) of antibiotic resistance genes (ARGs) and mobile genetic elements (MGEs) were detected across the three food types, including 10.06 % of high-risk ARGs classified by their risk ranks. Moreover, four bacterial pathogens (i.e., Bacillus cereus, Cronobacter spp., Klebsiella pneumoniae and Staphylococcus aureus) targeted by marker genes including the pathogen-specific genes or virulence factor genes, and some potential fungal pathogens (e.g., Fusarium, Candida, and Aspergillus) were detected, indicating the occurrence of microbial risk even at the normally regarded safe storage temperature. Among all food types, the total bacterial density and ARG abundances in fish rapidly increased after only 3 days, much faster than vegetable and pork after 10 days. In addition, fish samples contained the highest ARG and pathogen abundances, indicating its potentially higher health risk than other food types. Finally, the shifts of ARG pattern were mainly contributed by bacterial communities and MGEs. This study highlights that food preserved in refrigerator at 4 °C could still be an unneglected microbial risk, and raises awareness of improving food safety in domestic environment.
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Affiliation(s)
- Wenfang Lin
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; Fujian Key Laboratory of Watershed Ecology, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
| | - Fei Xu
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
| | - Hongqin Guo
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Li Cui
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; Fujian Key Laboratory of Watershed Ecology, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China.
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Qiu M, Xiao X, Xiao Y, Ma J, Yang H, Jiang H, Dong Q, Wang W. Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage. Foods 2022; 11:foods11223733. [PMID: 36429325 PMCID: PMC9689599 DOI: 10.3390/foods11223733] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/15/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022] Open
Abstract
Ready-to-eat (RTE) chicken is a popular food in China, but its lack of food safety due to bacterial contamination remains a concern, and the dynamic changes of microbial association networks during storage are not fully understood. This study investigated the impact of storage time and temperature on bacterial compositions and microbial association networks in RTE chicken using 16S rDNA high-throughput sequencing. The results show that the predominant phyla present in all samples were Proteobacteria and Firmicutes, and the most abundant genera were Weissella, Pseudomonas and Proteus. Increased storage time and temperature decreased the richness and diversity of the microorganisms of the bacterial communities. Higher storage temperatures impacted the bacterial community composition more significantly. Microbial interaction analyses showed 22 positive and 6 negative interactions at 4 °C, 30 positive and 12 negative interactions at 8 °C and 44 positive and 45 negative interactions at 22 °C, indicating an increase in the complexity of interaction networks with an increase in the storage temperature. Enterobacter dominated the interactions during storage at 4 and 22 °C, and Pseudomonas did so at 22 °C. Moreover, interactions between pathogenic and/or spoilage bacteria, such as those between Pseudomonas fragi and Weissella viridescens, Enterobacter unclassified and Proteus unclassified, or those between Enterobacteriaceae unclassified and W.viridescens, were observed. This study provides insight into the process involved in RTE meat spoilage and can aid in improving the quality and safety of RTE meat products to reduce outbreaks of foodborne illness.
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Affiliation(s)
- Mengjia Qiu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xingning Xiao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yingping Xiao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Jiele Ma
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Hua Yang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Han Jiang
- Key Laboratory of Specialty Agri-Products Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence: (Q.D.); (W.W.)
| | - Wen Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Correspondence: (Q.D.); (W.W.)
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Yang H, Luo X, Zhu L, Liang R, Mao Y, Yang X, Niu L, Zhang Y, Dong P. The biological effect of a beef-derived Latilactobacillus sakei on beef steaks during chilled storage. Food Sci Nutr 2022; 11:1059-1072. [PMID: 36789062 PMCID: PMC9922142 DOI: 10.1002/fsn3.3143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/26/2022] [Accepted: 11/04/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate the biological inhibiting effect of a beef-derived Latilactobacillus sakei (RS-25) on the spoilage of beef steaks in overwrapped packaging during the 12 days of storage at 4°C. Beef quality as well as microbial indicators were determined at different intervals during the storage after the inoculation of RS-25 at the 6 log CFU/g, and the high-throughput sequencing was applied to investigate the changes of microbial community structure during the storage. The inoculation of RS-25 on beef had no effect (p > .05) on pH, TBARS, and TVB-N during storage indicating the weak effect of such strain on the eat quality. Furthermore, the rise of L* and the delayed decline of a* and b* reveal the protection effect of RS-25 on the meat color. RS-25 reduced the re-contaminated Salmonella typhimurium by 1.16 log CFU/g (p < .01), and the growth of Brochothrix thermosphacta was also inhibited but no inhibition was found on the Pseudomonas spp. at the first 6 days of storage. The inhibiting effect of RS-25 was covered by the rapid growth of other microorganism during the following 6 days of storage. Consistent with the microbial counts results, high-throughput sequencing analysis confirmed that the inoculated L. sakei RS-25 was dominant at first 6 days, and then replaced by Pseudomonas spp. The findings obtained from the current study may provide basic information for the further application of bioprotective bacteria in preservation of beef steaks in the overwrapped packaging.
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Affiliation(s)
- Huixuan Yang
- Lab of Beef Processing and Quality Control, College of Food Science and EngineeringShandong Agricultural UniversityTai'anChina,National R&D Center for Beef Processing TechnologyTai'anChina
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and EngineeringShandong Agricultural UniversityTai'anChina,National R&D Center for Beef Processing TechnologyTai'anChina
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and EngineeringShandong Agricultural UniversityTai'anChina,National R&D Center for Beef Processing TechnologyTai'anChina
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and EngineeringShandong Agricultural UniversityTai'anChina,National R&D Center for Beef Processing TechnologyTai'anChina
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and EngineeringShandong Agricultural UniversityTai'anChina,National R&D Center for Beef Processing TechnologyTai'anChina
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and EngineeringShandong Agricultural UniversityTai'anChina,National R&D Center for Beef Processing TechnologyTai'anChina
| | - Lebao Niu
- Lab of Beef Processing and Quality Control, College of Food Science and EngineeringShandong Agricultural UniversityTai'anChina,National R&D Center for Beef Processing TechnologyTai'anChina
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and EngineeringShandong Agricultural UniversityTai'anChina,National R&D Center for Beef Processing TechnologyTai'anChina
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and EngineeringShandong Agricultural UniversityTai'anChina,National R&D Center for Beef Processing TechnologyTai'anChina
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