1
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Vice Z, de Florio W, Masabni J, Cisneros-Zevallos L, Castillo A, Kerth CR, Akbulut M, Taylor TM. Superhydrophobic coatings reduce human bacterial foodborne pathogen attachment to woods used in fresh produce harvest and postharvest packing. Food Microbiol 2024; 123:104586. [PMID: 39038892 DOI: 10.1016/j.fm.2024.104586] [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: 01/12/2024] [Revised: 06/11/2024] [Accepted: 06/16/2024] [Indexed: 07/24/2024]
Abstract
Wood is reportedly more difficult to maintain in hygienic condition versus other food contact materials, yet its use in produce packing and retail warrants efforts to reduce the risk of microbial pathogen contamination and attachment. This study characterized antifouling capabilities of fluorinated silanes applied to wood used in fresh edible produce handling to render the wood superhydrophobic and less supportive of bacterial pathogen attachment. Pine and oak cubic coupon surfaces were treated with 1% (w/w) silane or left untreated. Treated and untreated coupons were inoculated with Salmonella enterica or Listeria monocytogenes and held to facilitate pathogen attachment for 1, 4, or 8 h. Silane treatment of wood produced significant reductions in the proportions of strongly attaching cells for both pathogens versus loosely attaching cells (P < 0.01). Salmonella attachment demonstrated a dependency on wood treatment; silane-treated wood supported a lower fraction of strongly adhering cells (1.87 ± 1.24 log CFU/cm2) versus untreated wood (3.72 ± 0.67 log CFU/cm2). L. monocytogenes demonstrated significant declines in strongly attaching cells during extended exposure to silane-treated wood, from 7.59 ± 0.14 to 5.27 ± 0.68 log CFU/cm2 over 8 h post-inoculation. Microscopic analysis demonstrated silane treatment increased the surface roughness of both woods, leading to superhydrophobic conditions on wood surfaces, consequently decreasing strong attachment of pathogenic bacteria.
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Affiliation(s)
- Zachariah Vice
- Department of Animal Science, Texas A&M University, College Station, TX, 77843, USA
| | - William de Florio
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX, 77843, USA
| | - Joseph Masabni
- Department of Horticultural Sciences, Texas A&M AgriLife Extension, Dallas, TX, 75252, USA
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA
| | - Alejandro Castillo
- Department of Food Science and Technology, Texas A&M University, College Station, TX, 77843, USA
| | - Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX, 77843, USA
| | - Mustafa Akbulut
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX, 77843, USA
| | - Thomas M Taylor
- Department of Animal Science, Texas A&M University, College Station, TX, 77843, USA.
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2
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Xie Y, Long X, Kim Y, Harris LJ, Nitin N. Survival of Salmonella enterica and Enterococcus faecium on Abiotic Surfaces During Storage at Low Relative Humidity. J Food Prot 2024; 87:100292. [PMID: 38718984 DOI: 10.1016/j.jfp.2024.100292] [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: 02/29/2024] [Revised: 04/26/2024] [Accepted: 04/30/2024] [Indexed: 05/23/2024]
Abstract
Currently, there is limited knowledge on the survival of bacteria on surfaces during postharvest handling of dry products such as onions. Extended survival of microorganisms, coupled with a lack of established and regular, validated cleaning or sanitation methods could enable cross-contamination of these products. The aim of the study was to evaluate the survival of a potential surrogate, Enterococcus faecium, and Salmonella enterica on typical onion handling surfaces, polyurethane (PU), and stainless steel (SS), under low relative humidity. The influence of onion extract on the survival of E. faecium and Salmonella on PU and SS was also investigated. Rifampin-resistant E. faecium NRRL B-2354 and a five-strain cocktail of Salmonella suspended in 0.1% peptone or onion extract were separately inoculated onto PU and SS coupons (2 × 2 cm), at high, moderate, or low (7, 5, or 3 log CFU/cm2) levels. The inoculated surfaces were stored at ∼34% relative humidity and 21°C for up to 84 days. Triplicate samples were enumerated at regular intervals in replicate trials. Samples were enriched when populations fell below the limit of detection by plating (0.48 log CFU/cm2). Scanning electron microscopy was used to observe the cell distribution on the coupons. Reductions of E. faecium of less than ∼2 log were observed on PU and SS over 12 weeks at all inoculum levels and with both inoculum carriers. In 0.1% peptone, Salmonella populations declined by 2 to 3 log over 12 weeks at the high and moderate inoculum levels; at the low inoculum level, Salmonella could not be recovered by enrichment at 84 days. Survival of E. faecium and Salmonella was significantly (P < 0.05) enhanced over 84 days of storage when suspended in onion extract, where cells were covered by a layer of onion extract. E. faecium might have utility as a conservative surrogate for Salmonella when evaluating microbial survival on dry food-contact surfaces.
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Affiliation(s)
- Yucen Xie
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
| | - Xiaonuo Long
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
| | - Yoonbin Kim
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
| | - Linda J Harris
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA; Western Center for Food Safety, University of California, Davis, CA 95616, USA.
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA; Department of Agricultural and Biological Engineering, University of California, Davis, CA 95616, USA.
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3
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Shroff S, Perämäki A, Väisänen A, Pasanen P, Grönlund K, Nissinen VH, Jänis J, Haapala A, Marjomäki V. Tree Species-Dependent Inactivation of Coronaviruses and Enteroviruses on Solid Wood Surfaces. ACS APPLIED MATERIALS & INTERFACES 2024; 16:29621-29633. [PMID: 38806169 PMCID: PMC11181278 DOI: 10.1021/acsami.4c02156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 05/06/2024] [Accepted: 05/09/2024] [Indexed: 05/30/2024]
Abstract
The ongoing challenge of viral transmission, exemplified by the Covid pandemic and recurrent viral outbreaks, necessitates the exploration of sustainable antiviral solutions. This study investigates the underexplored antiviral potential of wooden surfaces. We evaluated the antiviral efficacy of various wood types, including coniferous and deciduous trees, against enveloped coronaviruses and nonenveloped enteroviruses like coxsackie virus A9. Our findings revealed excellent antiviral activity manifesting already within 10 to 15 min in Scots pine and Norway spruce, particularly against enveloped viruses. In contrast, other hardwoods displayed varied efficacy, with oak showing effectiveness against the enterovirus. This antiviral activity was consistently observed across a spectrum of humidity levels (20 to 90 RH%), while the antiviral efficacy manifested itself more rapidly at 37 °C vs 21 °C. Key to our findings is the chemical composition of these woods. Resin acids and terpenes were prevalent in pine and spruce, correlating with their antiviral performance, while oak's high phenolic content mirrored its efficacy against enterovirus. The pine surface absorbed a higher fraction of the coronavirus in contrast to oak, whereas enteroviruses were not absorbed on those surfaces. Thermal treatment of wood or mixing wood with plastic, such as in wood-plastic composites, strongly compromised the antiviral functionality of wood materials. This study highlights the role of bioactive chemicals in the antiviral action of wood and opens new avenues for employing wood surfaces as a natural and sustainable barrier against viral transmissions.
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Affiliation(s)
- Sailee Shroff
- Department
of Biological and Environmental Sciences and Nanoscience Center, University of Jyväskylä, Jyväskylä 40500, Finland
| | - Anni Perämäki
- Department
of Biological and Environmental Sciences and Nanoscience Center, University of Jyväskylä, Jyväskylä 40500, Finland
| | - Antti Väisänen
- Department
of Environmental and Biological Sciences, University of Eastern Finland, Kuopio 70210, Finland
| | - Pertti Pasanen
- Department
of Environmental and Biological Sciences, University of Eastern Finland, Kuopio 70210, Finland
| | - Krista Grönlund
- Department
of Chemistry, Sustainable Technologies, University of Eastern Finland, 80100 Joensuu, Finland
| | - Ville H. Nissinen
- Department
of Chemistry, Sustainable Technologies, University of Eastern Finland, 80100 Joensuu, Finland
| | - Janne Jänis
- Department
of Chemistry, Sustainable Technologies, University of Eastern Finland, 80100 Joensuu, Finland
| | - Antti Haapala
- Department
of Chemistry, Sustainable Technologies, University of Eastern Finland, 80100 Joensuu, Finland
- FSCN
Research Centre, Mid Sweden University, SE-85170 Sundsvall, Sweden
| | - Varpu Marjomäki
- Department
of Biological and Environmental Sciences and Nanoscience Center, University of Jyväskylä, Jyväskylä 40500, Finland
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4
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Sun L, D'Amico DJ. Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats. Food Microbiol 2024; 120:104483. [PMID: 38431328 DOI: 10.1016/j.fm.2024.104483] [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: 10/31/2023] [Revised: 01/15/2024] [Accepted: 01/30/2024] [Indexed: 03/05/2024]
Abstract
Wooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, the safety of using wooden vats for cheese production remains controversial as the porous structure of wood provides an irregular surface that may protect any attached pathogen cells from cleaning and sanitation processes. On the other hand, the absence of pathogens in wooden vats has been reported in multiple studies and wooden materials have not been associated with foodborne illness outbreaks. The present study determined the survival of Listeria monocytogenes and Shiga toxin-producing Escherichia coli (STEC) during the production of an uncooked pressed cheese in wooden vats as well as their ability to transfer to the wood and then to milk used in subsequent batches of cheese production in the absence of formal cleaning. Results from the study indicate that pathogens inoculated in milk grew during production of the uncooked cheese, but showed limited ability to colonize the wooden vats and contaminate subsequent batches. These results suggest that the risks of using wooden vats to produce cheese is low if the milk is of high microbiological quality.
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Affiliation(s)
- Lang Sun
- Department of Animal Science, University of Connecticut, 302B Agricultural Biotechnology Laboratory, 1390 Storrs Road, U-4163, Storrs, CT, 06269-4163, USA.
| | - Dennis J D'Amico
- Department of Animal Science, University of Connecticut, 302B Agricultural Biotechnology Laboratory, 1390 Storrs Road, U-4163, Storrs, CT, 06269-4163, USA.
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5
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Busetta G, Garofalo G, Claps S, Sardina MT, Franciosi E, Alfonzo A, Francesca N, Moschetti G, Settanni L, Gaglio R. The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process. Int J Food Microbiol 2024; 409:110478. [PMID: 37948980 DOI: 10.1016/j.ijfoodmicro.2023.110478] [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: 07/25/2023] [Revised: 10/24/2023] [Accepted: 11/03/2023] [Indexed: 11/12/2023]
Abstract
The rind acts as a protective barrier for internally-bacterial ripened cheeses. Unlike surface-inoculated smear cheeses, centripetal maturation is not assumed to occur in these cheeses. This research was aimed to evaluate the microbial diversity of the wooden shelves used for the ripening of Protected Denomination of Origin (PDO) Pecorino di Filiano and Protected Geographical Indication (PGI) Canestrato di Moliterno cheeses. The microorganisms associated with the rind of these cheeses were also investigated. Both wooden shelf surfaces and cheese rinds were sampled by brushing method to collect their biofilms. Wooden shelves showed levels of total mesophilic microorganisms (TMM) between 5.6 and 7.2 log CFU/cm2, while cheese rinds between 6.1 and 7.8 log CFU/cm2. The major dairy pathogens (Salmonella spp., Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus) were never detected, while mesophilic and thermophilic bacteria dominated the surfaces of all wooden shelves and cheese rinds. LAB community was represented by Enterococcus spp., Leuconostoc spp., and Marinilactibacillus spp. Among yeasts, Debaryomyces spp., Candida spp., were identified, while Aspergillus spp., and Penicillium spp., dominated the community of filamentous fungi. MiSeq Illumina analysis identified 15 phyla, 13 classes, 28 orders, 54 families, and 56 genera among bacteria. Staphylococcus spp. was identified from all wooden surfaces, with a maximum abundance of 71 %. Brevibacterium, Corynebacterium and halophilic bacteria were detected in almost all samples. Regarding fungi, wooden shelves mainly hosted Aspergillus, Penicillium and Debaryomyces hansenii, while cheese rinds especially Penicillium and D. hansenii. Alpha diversity confirmed a strict correlation between the microbiota of wooden shelves and that of cheese rinds for the majority of factories. This study confirmed that the wooden shelves used for cheese ripening are microbiologically active and represent safe systems. Furthermore, the results of this work clarified the transfer flow between wooden shelves and PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheese surfaces: smear-active microorganisms are mainly transferred from wooden shelves to cheese rind, which potentially contribute to the development of the final organoleptic characteristics; meanwhile, cheeses transfer LAB that are potentially involved in defining the safety aspects of the shelves.
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Affiliation(s)
- Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Giuliana Garofalo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Salvatore Claps
- CREA Research, Centre for Animal Production and Aquaculture, S.S. 7 Via Appia, Bella Muro, PZ 85051, Italy
| | - Maria Teresa Sardina
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38098 San Michele all'Adige, Italy
| | - Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
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6
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Li Q, Zhou X, Wu H. Preparation and reverse recycling logistics of a new type of nano-filled antibacterial layer packaging film for dairy products. Front Chem 2023; 11:1302198. [PMID: 38156023 PMCID: PMC10754504 DOI: 10.3389/fchem.2023.1302198] [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: 09/26/2023] [Accepted: 11/28/2023] [Indexed: 12/30/2023] Open
Abstract
Introduction: Dairy products are loved by people because of their high nutritional value, but they have also become the most ideal breeding places for microorganisms. Some dairy packaging has the problem of lax sealing, resulting in products susceptible to contamination and deterioration. The harmful microorganisms and bacteria contained in them will pose a serious threat to people's health. Therefore, a good antibacterial protection is very important for dairy products. The purpose of this paper is to study the preparation and reverse recycling logistics of a new type of nano-filled antibacterial layer packaging film for dairy products. Methods: A new type of nano-filled antibacterial layer packaging film is prepared by extrusion casting method, and its mechanical properties and antibacterial properties are analyzed. Results: The experimental results in this article show that the prepared new nano-filled antibacterial layer packaging film has lower light transmittance and water vapor transmission rate, and has obvious antibacterial properties against Staphylococcus aureus and Escherichia coli, and has good barrier properties. Discussion: The antibacterial rate of the bacteria in the petri dish is as high as 99.97% after being placed for 120 days, and the antibacterial performance can be enhanced by the ratio of glycerol and starch content, and the new nano-filled antibacterial film prepared is degradable Sex, can be better recycled.
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Affiliation(s)
- Quan Li
- Department of Art, Nanchong Vocational and Technical College, Nanchong, Sichuan, China
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7
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Guest JD, Luo Z, Liu Y, Gao H, Wang D, Xu XM, Zhu H. Acute penetrating injury of the spinal cord by a wooden spike with delayed surgery: a case report. Neural Regen Res 2023; 18:2781-2784. [PMID: 37449645 DOI: 10.4103/1673-5374.373668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2023] Open
Abstract
Rarely, penetrating injuries to the spinal cord result from wooden objects, creating unique challenges to mitigate neurological injury and high rates of infection and foreign body reactions. We report a man who sustained a penetrating cervical spinal cord injury from a sharpened stick. While initially tetraparetic, he rapidly recovered function. The risks of neurological deterioration during surgical removal made the patient reluctant to consent to surgery despite the impalement of the spinal cord. A repeat MRI on day 3 showed an extension of edema indicating progressive inflammation. On the 7th day after injury, fever and paresthesias occurred with a large increase in serum inflammatory indicators, and the patient agreed to undergo surgical removal of the wooden object. We discuss the management nuances related to wood, the longitudinal evolution of MRI findings, infection risk, surgical risk mitigation and technique, an inflammatory marker profile, long-term recovery, and the surprisingly minimal neurological deficits associated with low-velocity midline spinal cord injuries. The patient had an excellent clinical outcome. The main lessons are that a wooden penetrating central nervous system injury has a high risk for infection, and that surgical removal from the spinal cord should be performed soon after injury and under direct visualization.
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Affiliation(s)
- James D Guest
- Neurological Surgery, and the Miami Project to Cure Paralysis, Miller School of Medicine, University of Miami, Miami, FL, USA
| | - Zhuojing Luo
- Department of Orthopedic Spinal Surgery, Xijing Hospital, The Fourth Military Medical University, Xi'an, Shaanxi Province, China
| | - Yansheng Liu
- Department of Neurosurgery, Kunming Tongren Hospital, Kunming, Yunnan Province, China
| | - Hongkun Gao
- Kunming International Spine, and Spinal Cord Injury Treatment Center, Kunming Tongren Hospital, Kunming, Yunnan Province, China
| | - Dianchun Wang
- Kunming International Spine, and Spinal Cord Injury Treatment Center, Kunming Tongren Hospital, Kunming, Yunnan Province, China
| | - Xiao-Ming Xu
- Indiana University School of Medicine, Stark Neurosciences Research Institute, Indianapolis, IN, USA
| | - Hui Zhu
- Kunming International Spine, and Spinal Cord Injury Treatment Center, Kunming Tongren Hospital, Kunming, Yunnan Province, China
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8
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Spackman E. A Review of the Stability of Avian Influenza Virus in Materials from Poultry Farms. Avian Dis 2023; 67:229-236. [PMID: 39126409 DOI: 10.1637/aviandiseases-d-23-00027] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Accepted: 06/26/2023] [Indexed: 08/12/2024]
Abstract
Avian influenza virus (AIV) is widespread among poultry and wild waterfowl. The severity of the disease is variable and the highly pathogenic form can rapidly kill numerous avian species. Understanding the stability of AIV infectivity in different substrates in the environment of poultry facilities is critical to developing processes to effectively decontaminate or safely dispose of potentially contaminated material. This review aims to compile the current information on the stability of AIV in materials from poultry farms that cannot be disinfected with chemicals or fumigants: water, litter/bedding, soil, feed, feathers, carcasses/meat, manure/feces, and eggs. There are still important gaps in the data, but available data will inform risk assessments, biosecurity, and procedures to dispose of potentially contaminated material. Among the parameters and conditions reported, temperature is a nearly universal factor where, regardless of substrate, the virus will inactivate faster under a given set of conditions as the temperature increases, and freeze-thaw cycles can facilitate virus inactivation.
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Affiliation(s)
- Erica Spackman
- Southeast Poultry Research Laboratory, U.S. National Poultry Research Center, United States Department of Agriculture, Agricultural Research Service, Athens, Georgia, 30605, USA,
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9
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Osaili TM, Hasan F, Al-Nabulsi AA, Olaimat AN, Ayyash M, Obaid RS, Holley R. A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life. Food Microbiol 2023; 112:104238. [PMID: 36906321 DOI: 10.1016/j.fm.2023.104238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 09/19/2022] [Accepted: 02/13/2023] [Indexed: 02/22/2023]
Abstract
The trends toward healthy living, vegetarianism, and busy schedules have increased salad popularity. Salads are usually consumed raw without any thermal treatment, and therefore, without proper care they can become major vehicles for foodborne illness outbreaks. This review examines the microbial quality of 'dressed' salads which contain two or more vegetables/fruits and salad dressings. The possible sources of ingredient contamination, recorded illnesses/outbreaks, and overall microbial quality observed worldwide, besides the antimicrobial treatments available are discussed in detail. Noroviruses were most frequently implicated in outbreaks. Salad dressings usually play a positive role in influencing microbial quality. However, this depends on several factors like the type of contaminating microorganism, storage temperature, dressing pH and ingredients, plus the type of salad vegetable. Very limited literature exists on antimicrobial treatments that can be used successfully with salad dressings and 'dressed' salads. The challenge with antimicrobial treatments is to find ones sufficiently broad in spectrum, compatible with produce flavour which can be applied at competitive cost. It is evident that renewed emphasis on prevention of produce contamination at the producer, processor, wholesale and retail levels plus enhanced hygiene vigilance at foodservice will have a major impact on reducing the risk of foodborne illnesses from salads.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan.
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa, 13133, Jordan
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
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10
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Qi S, Kiratzis I, Adoni P, Tuekprakhon A, Hill HJ, Stamataki Z, Nabi A, Waugh D, Rodriguez JR, Clarke SM, Fryer PJ, Zhang ZJ. Porous Cellulose Thin Films as Sustainable and Effective Antimicrobial Surface Coatings. ACS APPLIED MATERIALS & INTERFACES 2023; 15:20638-20648. [PMID: 36988094 PMCID: PMC10165601 DOI: 10.1021/acsami.2c23251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Accepted: 03/20/2023] [Indexed: 05/05/2023]
Abstract
In the present work, we developed an effective antimicrobial surface film based on sustainable microfibrillated cellulose. The resulting porous cellulose thin film is barely noticeable to human eyes due to its submicrometer thickness, of which the surface coverage, porosity, and microstructure can be modulated by the formulations and the coating process. Using goniometers and a quartz crystal microbalance, we observed a threefold reduction in water contact angles and accelerated water evaporation kinetics on the cellulose film (more than 50% faster than that on a flat glass surface). The porous cellulose film exhibits a rapid inactivation effect against SARS-CoV-2 in 5 min, following deposition of virus-loaded droplets, and an exceptional ability to reduce contact transfer of liquid, e.g., respiratory droplets, to surfaces such as an artificial skin by 90% less than that from a planar glass substrate. It also shows excellent antimicrobial performance in inhibiting the growth of both Gram-negative and Gram-positive bacteria (Escherichia coli and Staphylococcus epidermidis) due to the intrinsic porosity and hydrophilicity. Additionally, the cellulose film shows nearly 100% resistance to scraping in dry conditions due to its strong affinity to the supporting substrate but with good removability once wetted with water, suggesting its practical suitability for daily use. Importantly, the coating can be formed on solid substrates readily by spraying, which requires solely a simple formulation of a plant-based cellulose material with no chemical additives, rendering it a scalable, affordable, and green solution as antimicrobial surface coating. Implementing such cellulose films could thus play a significant role in controlling future pan- and epidemics, particularly during the initial phase when suitable medical intervention needs to be developed and deployed.
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Affiliation(s)
- Shaojun Qi
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, U.K.
| | - Ioannis Kiratzis
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, U.K.
| | - Pavan Adoni
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, U.K.
| | - Aekkachai Tuekprakhon
- Institute
of Immunology and Immunotherapy, University
of Birmingham, Birmingham B15 2TT, U.K.
| | - Harriet James Hill
- Institute
of Immunology and Immunotherapy, University
of Birmingham, Birmingham B15 2TT, U.K.
| | - Zania Stamataki
- Institute
of Immunology and Immunotherapy, University
of Birmingham, Birmingham B15 2TT, U.K.
| | - Aneesa Nabi
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, U.K.
| | - David Waugh
- School
of Mechanical, Aerospace and Automotive Engineering, Coventry University, Coventry CV1 2JH, U.K.
| | | | | | - Peter J. Fryer
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, U.K.
| | - Zhenyu J. Zhang
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, U.K.
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11
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Sarquis A, Bajrami D, Mizaikoff B, Ladero V, Alvarez MA, Fernandez M. Characterization of the Biofilms Formed by Histamine-Producing Lentilactobacillus parabuchneri Strains in the Dairy Environment. Foods 2023; 12:foods12071503. [PMID: 37048324 PMCID: PMC10093819 DOI: 10.3390/foods12071503] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/29/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
Lentilactobacillus parabuchneri, a lactic acid bacterium, is largely responsible for the production and accumulation of histamine, a toxic biogenic amine, in cheese. L. parabuchneri strains can form biofilms on the surface of industry equipment. Since they are resistant to cleaning and disinfection, they may act as reservoirs of histamine-producing contaminants in cheese. The aim of this study was to investigate the biofilm-producing capacity of L. parabuchneri strains. Using the crystal violet technique, the strains were first categorized as weak, moderate or strong biofilm producers. Analysis of their biofilm matrices revealed them to be mainly composed of proteins. Two strains of each category were then selected to analyze the influence on the biofilm-forming capacity of temperature, pH, carbon source, NaCl concentration and surface material (i.e., focusing on those used in the dairy industry). In general, low temperature (8 °C), high NaCl concentrations (2–3% w/v) and neutral pH (pH 6) prevented biofilm formation. All strains were found to adhere easily to beech wood. These findings increase knowledge of the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how their formation may be prevented for improving food safety.
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Affiliation(s)
- Agustina Sarquis
- Departmento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias, IPLA, CSIC, 33300 Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Diellza Bajrami
- Institute of Analytical and Bioanalytical Chemistry, Ulm University, Albert Einstein-Allee 11, 89081 Ulm, Germany
| | - Boris Mizaikoff
- Institute of Analytical and Bioanalytical Chemistry, Ulm University, Albert Einstein-Allee 11, 89081 Ulm, Germany
- Hahn-Schickard, Institute for Microanalysis Systems, Sedanstrasse 14, 89077 Ulm, Germany
| | - Victor Ladero
- Departmento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias, IPLA, CSIC, 33300 Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Miguel A. Alvarez
- Departmento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias, IPLA, CSIC, 33300 Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Maria Fernandez
- Departmento de Tecnología y Biotecnología de Productos Lácteos, Instituto de Productos Lácteos de Asturias, IPLA, CSIC, 33300 Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
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12
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Guan MY, Zhong HN, Wang ZW, Yu WW, Hu CY. Chemical contaminants from food contact materials and articles made from or containing wood and bamboo - a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:434-453. [PMID: 36693199 DOI: 10.1080/19440049.2023.2167003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Due to recently introduced 'so-called' bio- and plant-based friendly food contact materials and articles (FCM/FCA), some neglected safety issues need to be raised. In this review, potential chemical contaminants from FCM/FCA made from or containing wood and bamboo are presented. Sources, migration, and analytical issues in determining contaminants including intentionally and non-intentionally added substances (IAS and NIAS, respectively) are reviewed. Most of the contaminants are components from melamine-formaldehyde-resin (MFR), paints and coatings, preservatives, and bleaching agents. Tableware made of MFR containing bamboo fibres as a filler are not always suitable for use as tableware since harmful amounts of melamine and formaldehyde can migrate from the tableware into food and even accelerate the degradation of certain polymers with which they are mixed. In addition, in the EU bamboo in plastic FCM is not authorized under Regulation (EU) 10/2011. Paints and coatings used to provide surface coverage for bamboo and wooden articles also pose a risk of migration of heavy metals. Limits on preservatives in wood FCM are covered by legislation in many countries, nevertheless their contamination should not be ignored. Some wood species are considered 'toxic' or contain 'toxic' constituents that should not be used in contact with food, which are worth considering for legislation. IAS analyses in bamboo and wooden FCM is generally not a problem, but has proven to be more challenging for NIAS. Due to a complex mixture of substances contained in plant-based materials, there is a need to improve databases for non-target screening of such chemicals.
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Affiliation(s)
- Mu-Ying Guan
- Department of Food Science & Engineering, Jinan University, Guangzhou City, China
| | - Huai-Ning Zhong
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou City, China
| | - Zhi-Wei Wang
- Packing Engineering Institute, Jinan University, Zhuhai, China
| | - Wen-Wen Yu
- Department of Food Science & Engineering, Jinan University, Guangzhou City, China
| | - Chang-Ying Hu
- Department of Food Science & Engineering, Jinan University, Guangzhou City, China
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13
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Gaglio R, Busetta G, Gannuscio R, Settanni L, Licitra G, Todaro M. A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses. Foods 2022; 11:774. [PMID: 35267406 PMCID: PMC8909075 DOI: 10.3390/foods11050774] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/25/2022] [Accepted: 03/06/2022] [Indexed: 12/19/2022] Open
Abstract
The present study was carried to correlate the microbial diversity of the biofilms developed on the wooden boards used for aging traditional Sicilian cheeses with cheese typology. To this end, the microbial diversity of the shelves in contact with the cheeses PDO Pecorino Siciliano, PDO Piacentinu Ennese, and TAP Caciocavallo Palermitano, during ripening, was evaluated by a multivariate statistical approach. The shelf biofilms of this study were previously analyzed for their microbial composition, but no correlation between biodiversity and cheese type was investigated. Canonical discriminant analysis confirmed a cheese typology effect on the microbial loads of the wooden shelves investigated. Regarding the plate count data, the centroids of different cheeses were statistically distant from one another. This analysis also showed a good graphic separation of data regarding bacterial order operational taxonomy units (OTUs). Thus, the microbiological differences imputed to the cheese typologies were not affected by the environmental conditions of the facilities. Furthermore, wooden shelf lactic acid bacteria (LAB) were investigated for their ability to inhibit the main dairy pathogens. Although inhibitors were mainly enterococci, P. pentosaceus WS287 and W. paramesenteroides WS581 showed the highest inhibition activity, indicating their possible application to control the undesired bacteria in situ.
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Affiliation(s)
- Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (R.G.); (G.B.); (R.G.); (M.T.)
| | - Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (R.G.); (G.B.); (R.G.); (M.T.)
| | - Riccardo Gannuscio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (R.G.); (G.B.); (R.G.); (M.T.)
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (R.G.); (G.B.); (R.G.); (M.T.)
| | - Giuseppe Licitra
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via Valdisavoia 5, 95123 Catania, Italy;
| | - Massimo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (R.G.); (G.B.); (R.G.); (M.T.)
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14
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Investigating Antimicrobial Characteristics/Advantages of Australian Wood Species for Use in Food Packaging—A Feasibility Study. FORESTS 2022. [DOI: 10.3390/f13020334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The antimicrobial characteristics of Australian commercial timber species were studied using a direct screening method and two different microorganisms. The effectiveness of timber samples was compared with plastic and paper samples during an incubation period of 24 h at 37 °C. The initial data with E. coli and S. aureus showed no difference in performance between the plastic and paper samples and the softwood samples tested. Hardwood samples, however, showed an inhibition zone when tested with S. Aureus. The data showed similar trends of inhibition zones developed for sterilised and non-sterilised samples of spotted gum and shining gum species. The observed data showed promising antimicrobial characteristics for both veneer and solid samples of hardwood species. Further studies investigating the type of extractives, their role in antimicrobial characteristics and differences in the type of surface exposed to the microbial contamination from the point of view of timber’s anatomical properties are proposed.
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15
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Quintieri L, Caputo L, Brasca M, Fanelli F. Recent Advances in the Mechanisms and Regulation of QS in Dairy Spoilage by Pseudomonas spp. Foods 2021; 10:3088. [PMID: 34945641 PMCID: PMC8701193 DOI: 10.3390/foods10123088] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/28/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
Food spoilage is a serious issue dramatically impacting the worldwide need to counteract food insecurity. Despite the very expensive application of low temperatures, the proper conservation of fresh dairy products is continuously threatened at different stages of production and commercialization by psychrotrophic populations mainly belonging to the Pseudomonas genus. These bacteria cause discolouration, loss of structure, and off-flavours, with fatal implications on the quality and shelf-life of products. While the effects of pseudomonad decay have been widely reported, the mechanisms responsible for the activation and regulation of spoilage pathways are still poorly explored. Recently, molecule signals and regulators involved in quorum sensing (QS), such as homoserine lactones, the luxR/luxI system, hdtS, and psoR, have been detected in spoiled products and bacterial spoiler species; this evidence suggests the role of bacterial cross talk in dairy spoilage and paves the way towards the search for novel preservation strategies based on QS inhibition. The aim of this review was to investigate the advancements achieved by the application of omic approaches in deciphering the molecular mechanisms controlled by QS systems in pseudomonads, by focusing on the regulators and metabolic pathways responsible for spoilage of fresh dairy products. In addition, due the ability of pseudomonads to quickly spread in the environment as biofilm communities, which may also include pathogenic and multidrug-resistant (MDR) species, the risk derived from the gaps in clearly defined and regulated sanitization actions is underlined.
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Affiliation(s)
- Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy, 70126 Bari, Italy; (L.C.); (F.F.)
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy, 70126 Bari, Italy; (L.C.); (F.F.)
| | - Milena Brasca
- Institute of Sciences of Food Production, National Research Council of Italy, 20133 Milan, Italy;
| | - Francesca Fanelli
- Institute of Sciences of Food Production, National Research Council of Italy, 70126 Bari, Italy; (L.C.); (F.F.)
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16
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Settanni L, Busetta G, Puccio V, Licitra G, Franciosi E, Botta L, Di Gerlando R, Todaro M, Gaglio R. In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening. Appl Environ Microbiol 2021; 87:e0152421. [PMID: 34550766 PMCID: PMC8579974 DOI: 10.1128/aem.01524-21] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 09/13/2021] [Indexed: 01/04/2023] Open
Abstract
The main goal of this research was to characterize the bacterial diversity of the wooden boards used for aging traditional Sicilian cheeses and to evaluate whether pathogenic bacteria are associated with these surfaces. Eighteen cheese dairy factories producing three traditional cheese typologies (PDO Pecorino Siciliano, PDO Piacentinu Ennese, and Caciocavallo Palermitano) were selected within the region of Sicily. The wooden shelf surfaces were sampled by a destructive method to detach wood splinters as well as by a nondestructive brushing to collect microbial cells. Scanning electron microscopy showed the presence of almost continuous bacterial formations on the majority of the shelves analyzed. Yeasts and fungal hyphae were also visualized, indicating the complexity of the plank communities. The amplicon library of the 16S rRNA gene V3-V4 region was paired-end sequenced using the Illumina MiSeq system, allowing the identification of 14 phyla, 32 classes, 52 orders, 93 families, and 137 genera. Staphylococcus equorum was identified from all wooden surfaces, with a maximum abundance of 64.75%. Among cheese-surface-ripening bacteria, Brevibacterium and Corynebacterium were detected in almost all samples. Several halophilic (Halomonas, Tetragenococcus halophilus, Chromohalobacter, Salimicrobium, Marinococcus, Salegentibacter, Haererehalobacter, Marinobacter, and Idiomarinaceae) and moderately halophilic (Salinicoccus, Psychrobacter, and Salinisphaera) bacteria were frequently identified. Lactic acid bacteria (LAB) were present at low percentages in the genera Leuconostoc, Lactococcus, Lactobacillus, Pediococcus, and Streptococcus. The levels of viable microorganisms on the wooden shelves ranged between 2.4 and 7.8 log CFU/cm2. In some cases, LAB were counted at very high levels (8.2 log CFU/cm2). Members of the Enterobacteriaceae family were detected in a viable state for only six samples. Coagulase-positive staphylococci, Salmonella spp., and Listeria monocytogenes were not detected. Seventy-five strains belonged to the genera Leuconostoc, Lactococcus, Pediococcus, Enterococcus, Lactobacillus, and Weissella. IMPORTANCE This study provides evidence for the lack of pathogenic bacteria on the wooden shelves used to ripen internal bacterially ripened semihard and hard cheeses produced in Sicily. These three cheeses are not inoculated on their surfaces, and surface ripening is not considered to occur or, at least, does not occur at the same extent as surface-inoculated smear cheeses. Several bacterial groups identified from the wooden shelves are typically associated with smear cheeses, strongly suggesting that PDO Pecorino Siciliano, PDO Piacentinu Ennese, and Caciocavallo Palermitano cheese rind contributes to their final organoleptic profiles.
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Affiliation(s)
- Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - Valeria Puccio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - Giuseppe Licitra
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Catania, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy
| | - Luigi Botta
- Dipartimento di Ingegneria, UdR INSTM di Palermo, Università degli Studi di Palermo, Palermo, Italy
| | - Rosalia Di Gerlando
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - Massimo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
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17
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Cardiorespiratory Interaction and Autonomic Sleep Quality Improve during Sleep in Beds Made from Pinus cembra (Stone Pine) Solid Wood. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18189749. [PMID: 34574675 PMCID: PMC8472742 DOI: 10.3390/ijerph18189749] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 09/02/2021] [Accepted: 09/08/2021] [Indexed: 12/27/2022]
Abstract
Cardiorespiratory interactions (CRIs) reflect the mutual tuning of two important organismic oscillators—the heartbeat and respiration. These interactions can be used as a powerful tool to characterize the self-organizational and recreational quality of sleep. In this randomized, blinded and cross-over design study, we investigated CRIs in 15 subjects over a total of 253 nights who slept in beds made from different materials. One type of bed, used as control, was made of melamine faced chipboard with a wood-like appearance, while the other type was made of solid wood from stone pine (Pinus cembra). We observed a significant increase of vagal activity (measured by respiratory sinus arrhythmia), a decrease in the heart rate (as an indicator of energy consumption during sleep) and an improvement in CRIs, especially during the first hours of sleep in the stone pine beds as compared to the chipboard beds. Subjective assessments of study participants’ well-being in the morning and sub-scalar assessments of their intrapsychic stability were significantly better after they slept in the stone pine bed than after they slept in the chipboard bed. Our observations suggest that CRIs are sensitive to detectable differences in indoor settings that are relevant to human health. Our results are in agreement with those of other studies that have reported that exposure to volatile phytochemical ingredients of stone pine (α-pinene, limonene, bornyl acetate) lead to an improvement in vagal activity and studies that show a reduction in stress parameters upon contact with solid wood surfaces.
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18
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Huang K, Yang X, Ma Y, Sun G, Nitin N. Incorporation of Antimicrobial Bio-Based Carriers onto Poly(vinyl alcohol- co-ethylene) Surface for Enhanced Antimicrobial Activity. ACS APPLIED MATERIALS & INTERFACES 2021; 13:36275-36285. [PMID: 34308624 DOI: 10.1021/acsami.1c07311] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
A biobased rechargeable antimicrobial modification approach was developed using a covalent immobilization of food grade yeast cell wall particles on a model plastic film. We demonstrate the applications of this modification approach on poly(vinyl alcohol-co-ethylene) surface to inactivate inoculated bacteria with or without the presence of organic content, reducing the cross-contamination between food contact surface and model fresh produce, and inhibiting the growth of biofilms on the film surface. These biobased cell wall particle modified plastic films can enhance the binding of chlorine to the plastic surface in the form of N-halamine, extend the stability of chlorine against high organic content and ambient storage, and improve the rechargeability of the plastic films. Upon charging with chlorine, these modified plastic films inactivated 5 log of model Gram-negative bacteria (Escherichia coli O157:H7) and Gram-positive bacteria (Listeria innocua used as a surrogate of pathogenic Listeria monocytogenes) within 2 min of surface inoculation in water and within 20 min in an organic-rich aqueous environment. The modified plastic films prevented the transfer of bacteria and eliminated cross-contamination from the contaminated films to a spinach leaf surface, while 3 log CFU/leaf of bacteria were transferred from a contaminated native film to a noninoculated spinach surface. In addition, these modified plastic films reduced the adhesion of L. innocua cells by 2.7-3.6 log CFU/cm2 compared with control films during extended incubation for biofilm formation. Overall, this study demonstrates the feasibility of this biobased food grade modification approach to reduce microbial contamination and improve produce safety in the food processing industry.
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Affiliation(s)
- Kang Huang
- School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand
| | - Xu Yang
- Department of Food Science and Technology, University of California-Davis, Davis, California 95616, United States
| | - Yue Ma
- Fiber and Polymer Science, University of California-Davis, Davis, California 95616, United States
| | - Gang Sun
- Fiber and Polymer Science, University of California-Davis, Davis, California 95616, United States
| | - Nitin Nitin
- Department of Food Science and Technology, University of California-Davis, Davis, California 95616, United States
- Department of Biological and Agricultural Engineering, University of California-Davis, Davis, California 95616, United States
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19
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Wadhawan K, Steinberger A, Rankin S, Suen G, Czuprynski C. Characterizing the microbiota of wooden boards used for cheese ripening. JDS COMMUNICATIONS 2021; 2:171-176. [PMID: 36338451 PMCID: PMC9623629 DOI: 10.3168/jdsc.2020-0014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Accepted: 02/20/2021] [Indexed: 11/23/2022]
Abstract
The phyla Actinobacteria, Firmicutes, and Proteobacteria dominated the microbiota of the boards. The boards displayed differences in both diversity and richness. We identified 288 total operational taxonomic units (OTU), with 7 OTU forming a core microbiota across all boards. The boards appeared to select for salt- and cold-tolerant bacteria.
Wooden boards are commonly used for aging artisan cheeses. Although considered critical to the development of desired flavors and aromas, knowledge about the microbial communities associated with these boards is limited. To begin to address this need, we performed a 16S ribosomal RNA analysis of the bacterial communities present on the surface and within 5 wooden boards used for cheese ripening that were obtained from 3 cheese-processing facilities. The 5 boards were dominated by bacteria in the phyla Actinobacteria, Firmicutes, and Proteobacteria and displayed differences in both diversity and richness. Analysis of these boards also identified significant board-to-board variation. A total of 288 operational taxonomic units were identified across all samples, with 7 operational taxonomic units forming a core microbiota across all boards. Taken together, these data reflect the cheese-ripening environment, which appears to select for salt- and cold-tolerant bacteria.
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Affiliation(s)
- K. Wadhawan
- Department of Pathobiological Sciences, University of Wisconsin, Madison 53706
| | - A.J. Steinberger
- Department of Bacteriology, University of Wisconsin, Madison 53706
| | - S.A. Rankin
- Department of Food Science, University of Wisconsin, Madison 53706
| | - G. Suen
- Department of Bacteriology, University of Wisconsin, Madison 53706
- Food Research Institute, University of Wisconsin, Madison 53706
| | - C.J. Czuprynski
- Department of Pathobiological Sciences, University of Wisconsin, Madison 53706
- Food Research Institute, University of Wisconsin, Madison 53706
- Corresponding author
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20
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Gaglio R, Todaro M, Settanni L. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:1834. [PMID: 33668630 PMCID: PMC7917940 DOI: 10.3390/ijerph18041834] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/08/2021] [Accepted: 02/10/2021] [Indexed: 12/17/2022]
Abstract
This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe's milk without the inoculation of starter cultures, in particular "Pecorino" cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this cheese to disseminate their performances to all dairy factories. The innovation in PDO Pecorino Siciliano cheese production was proven to be respectful of the traditional protocol, the final cheeses preserved their typicality, and the general cheese safety was improved. An overview of the future research prospects is also reported.
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Affiliation(s)
| | | | - Luca Settanni
- Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy; (R.G.); (M.T.)
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21
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Munir MT, Pailhories H, Eveillard M, Irle M, Aviat F, Federighi M, Belloncle C. Experimental Parameters Influence the Observed Antimicrobial Response of Oak Wood ( Quercus petraea). Antibiotics (Basel) 2020; 9:E535. [PMID: 32847132 PMCID: PMC7558063 DOI: 10.3390/antibiotics9090535] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/19/2020] [Accepted: 08/21/2020] [Indexed: 12/04/2022] Open
Abstract
The present investigation aimed to utilize a direct wood disc diffusion method to study the influence of plane of cutting, cutting method, sterilization method, and origin of tree on the antimicrobial activity of wood material. Six oak wood trees (Quercus petraea) were collected from 3 different locations in France. They were cut into 4 mm thick slices with either transverse (RT), tangential (LT) or radial (LR) faces. Round discs (diameter 9.95 ± 0.1 mm) were cut from the slices via a laser machine or a manual punch machine, and were sterilized with gamma irradiation (25 kGy) or autoclaving (121 °C). The antimicrobial activity of wood was tested using a direct diffusion method against Staphylococcus aureus and Acinetobacter baumannii isolates. The zone of inhibition around the wooden disc was recorded following the recommendations used for antibiotics tests. The results showed that S. aureus was more susceptible than A. baumannii, to the chemicals that diffused from the wood. The transverse face discs exhibited higher antimicrobial activity. Samples that had been sterilized by autoclaving showed significantly (p < 0.05) lower antimicrobial activity, whereas the cutting method and origin of tree did not influence the antimicrobial activity of wood material. Therefore, the choice of sterilization method and cutting planes must be taken into account while studying and interpreting the antibacterial properties of wood material.
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Affiliation(s)
- Muhammad Tanveer Munir
- Laboratoire Innovation Matériau Bois Habitat Apprentissage (LIMBHA), Ecole Supérieure du Bois, 7 rue Christian Pauc, 44000 Nantes, France; (M.T.M.); (M.I.)
| | - Hélène Pailhories
- Laboratoire HIFIH, UPRES EA3859, SFR 4208, Université d’Angers, 49933 Angers, France;
- Laboratoire de Bactériologie, CHU Angers, 4 rue Larrey, 49933 Angers, France;
| | - Matthieu Eveillard
- Laboratoire de Bactériologie, CHU Angers, 4 rue Larrey, 49933 Angers, France;
- CRCINA and Inserm at Université de Nantes and Université d’Angers, 49933 Angers, France
| | - Mark Irle
- Laboratoire Innovation Matériau Bois Habitat Apprentissage (LIMBHA), Ecole Supérieure du Bois, 7 rue Christian Pauc, 44000 Nantes, France; (M.T.M.); (M.I.)
| | - Florence Aviat
- Your ResearcH-Bio-Scientific, 307 la Gauterie, 44430 Le Landreau, France;
| | - Michel Federighi
- UMR INRA 1014 SECALIM, Oniris, Route de Gachet, CS 40706, CEDEX 03, 44307 Nantes, France;
| | - Christophe Belloncle
- Laboratoire Innovation Matériau Bois Habitat Apprentissage (LIMBHA), Ecole Supérieure du Bois, 7 rue Christian Pauc, 44000 Nantes, France; (M.T.M.); (M.I.)
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Comparative recovery of Listeria spp. From dairy environmental surfaces using 3M™ and World Bioproducts© environmental swabs with standard enrichment and enumeration methods. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107272] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Bedford B, Liggans G, Williams L, Jackson L. Allergen Removal and Transfer with Wiping and Cleaning Methods Used in Retail and Food Service Establishments. J Food Prot 2020; 83:1248-1260. [PMID: 32221544 DOI: 10.4315/jfp-20-025] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Accepted: 03/19/2020] [Indexed: 12/28/2022]
Abstract
ABSTRACT Preventing the transfer of allergens from one food to another via food contact surfaces in retail food environments is an important aspect of retail food safety. Existing recommendations for wiping and cleaning food contact surfaces is mainly focused on preventing microorganisms, such as bacteria and viruses, from contaminating foods. The effectiveness of these wiping and cleaning recommendations for preventing the transfer of food allergens in retail and food service establishments remains unclear. This project investigated (i) allergen removal from surfaces by wiping with paper wipes, terry cloth, and alcohol quaternary ammonium chloride (quat) sanitizing wipes; (ii) cleaning of allergen-contaminated surfaces by using a wash-rinse-sanitize-air dry procedure; and (iii) allergen transfer from contaminated wipes to multiple surfaces. Food contact surfaces (stainless steel, textured plastic, and maple wood) were contaminated with peanut-, milk- and egg-containing foods and subjected to various wiping and cleaning procedures. For transfer experiments, dry paper wipes or wet cloths contaminated with allergenic foods were wiped on four surfaces of the same composition. Allergen-specific lateral flow devices were used to detect the presence of allergen residues on wiped or cleaned surfaces. Although dry wipes and cloths were not effective for removing allergenic foods, terry cloth presoaked in water or sanitizer solution, use of multiple quat wipes, and the wash-rinse-sanitize-air dry procedure were effective in allergen removal from surfaces. Allergens present on dry wipes were transferred to wiped surfaces. In contrast, minimal or no allergen transfer to surfaces was found when allergen-contaminated terry cloth was submerged in sanitizer solution prior to wiping surfaces. The full cleaning method (wash-rinse-sanitize-air dry) and soaking the terry cloth in sanitizer solution prior to wiping were effective at allergen removal and minimizing allergen transfer. HIGHLIGHTS
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Affiliation(s)
- Binaifer Bedford
- Division of Food Processing Science and Technology, Office of Food Safety, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501 (ORCID: https://orcid.org/0000-0001-6246-700X [L.J.])
| | - Girvin Liggans
- Retail Food Protection Staff, Office of Food Safety, Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Laurie Williams
- Retail Food Protection Staff, Office of Food Safety, Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Lauren Jackson
- Division of Food Processing Science and Technology, Office of Food Safety, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501 (ORCID: https://orcid.org/0000-0001-6246-700X [L.J.])
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Møretrø T, Martens L, Teixeira P, Ferreira VB, Maia R, Maugesten T, Langsrud S. Is visual motivation for cleaning surfaces in the kitchen consistent with a hygienically clean environment? Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107077] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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25
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Munir MT, Pailhories H, Eveillard M, Irle M, Aviat F, Dubreil L, Federighi M, Belloncle C. Testing the Antimicrobial Characteristics of Wood Materials: A Review of Methods. Antibiotics (Basel) 2020; 9:E225. [PMID: 32370037 PMCID: PMC7277147 DOI: 10.3390/antibiotics9050225] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/27/2020] [Accepted: 04/27/2020] [Indexed: 01/08/2023] Open
Abstract
Some wood species have antimicrobial properties, making them a better choice over inert surfaces in certain circumstances. However, the organic and porous nature of wood raises questions regarding the use of this material in hygienically important places. Therefore, it is reasonable to investigate the microbial survival and the antimicrobial potential of wood via a variety of methods. Based on the available literature, this review classifies previously used methods into two broad categories: one category tests wood material by direct bacterial contact, and the other tests the action of molecules previously extracted from wood on bacteria and fungi. This article discusses the suitability of these methods to wood materials and exposes knowledge gaps that can be used to guide future research. This information is intended to help the researchers and field experts to select suitable methods for testing the hygienic safety and antimicrobial properties of wood materials.
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Affiliation(s)
- Muhammad Tanveer Munir
- Laboratoire Innovation Matériau Bois Habitat Apprentissage (LIMBHA), Ecole Supérieure du Bois, 7 rue Christian Pauc, 44306 Nantes, France; (M.T.M.); (M.I.)
| | - Hélène Pailhories
- Laboratoire HIFIH, UPRES EA3859, SFR 4208, Université d’Angers, 49933 Angers, France;
- Laboratoire de bactériologie, CHU Angers, 49933 Angers, France;
| | - Matthieu Eveillard
- Laboratoire de bactériologie, CHU Angers, 49933 Angers, France;
- CRCINA, Inserm, Université de Nantes and Université d’Angers, 44200 Nantes, France
| | - Mark Irle
- Laboratoire Innovation Matériau Bois Habitat Apprentissage (LIMBHA), Ecole Supérieure du Bois, 7 rue Christian Pauc, 44306 Nantes, France; (M.T.M.); (M.I.)
| | - Florence Aviat
- Your ResearcH-Bio-Scientific, 307 la Gauterie, 44430 Le Landreau, France;
| | - Laurence Dubreil
- PAnTher, Oniris, INRA, Université Bretagne Loire, F-44307 Nantes, France;
| | - Michel Federighi
- UMR INRA 1014 SECALIM, Oniris, route de Gachet, CS 40706, 44307 Nantes cedex 03, France;
| | - Christophe Belloncle
- Laboratoire Innovation Matériau Bois Habitat Apprentissage (LIMBHA), Ecole Supérieure du Bois, 7 rue Christian Pauc, 44306 Nantes, France; (M.T.M.); (M.I.)
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Sekoai PT, Feng S, Zhou W, Ngan WY, Pu Y, Yao Y, Pan J, Habimana O. Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong's Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices. Microorganisms 2020; 8:E579. [PMID: 32316436 PMCID: PMC7232214 DOI: 10.3390/microorganisms8040579] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/14/2020] [Accepted: 04/15/2020] [Indexed: 01/02/2023] Open
Abstract
Hong Kong's wet markets play a crucial role in the country's supply of safe, fresh meat to satisfy the dietary needs of its population. Whilst food safety regulations have been introduced over the past few years to maintain the microbial safety of foods sold from these wet markets, it remains unclear whether the hygiene maintenance that is performed on the wooden cutting boards used for meat-processing is effective. In fact, hygiene maintenance may often be overlooked, and hygiene standards may be insufficient. If so, this may lead to the spread of harmful pathogens through cross-contamination, thereby causing severe risks to public health. The aim of this study was to determine the level of microbial transfer between wooden cutting boards and swine meat of various qualities, using 16S metagenomic sequencing, strain identification and biofilm screening of isolated strains. The results established that: (a) the traditional hygiene practices used for cleaning wooden cutting boards in Hong Kong's wet markets expose the surfaces to potentially harmful microorganisms; (b) the processing of microbially contaminated meat on cutting boards cleaned using traditional practices leads to cross-contamination; and (c) several potentially pathogenic microorganisms found on the cutting boards have good biofilm-forming abilities. These results reinforce the need to review the traditional methods used to clean wooden cutting boards after the processing of raw meat in Hong Kong' wet markets so as to prevent cross-contamination events. The establishment of proper hygiene protocols may reduce the spread of disease-causing microorganisms (including antibiotic-resistant microorganisms) in food-processing environments.
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Affiliation(s)
- Patrick T Sekoai
- The School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China
| | - Shiqi Feng
- The School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China
| | - Wenwen Zhou
- The School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China
| | - Wing Y Ngan
- The School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China
| | - Yang Pu
- The School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China
| | - Yuan Yao
- The School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China
| | - Jie Pan
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Olivier Habimana
- The School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China
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Lo MY, Ngan WY, Tsun SM, Hsing HL, Lau KT, Hung HP, Chan SL, Lai YY, Yao Y, Pu Y, Habimana O. A Field Study Into Hong Kong's Wet Markets: Raised Questions Into the Hygienic Maintenance of Meat Contact Surfaces and the Dissemination of Microorganisms Associated With Nosocomial Infections. Front Microbiol 2019; 10:2618. [PMID: 31781084 PMCID: PMC6861454 DOI: 10.3389/fmicb.2019.02618] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Accepted: 10/28/2019] [Indexed: 12/03/2022] Open
Abstract
Millions every day purchase their raw meat in wet markets around the globe, especially in Hong Kong city, where modern and a traditional way of living is made possible. While food hygiene standards in Hong Kong have more recently focused on the safety of meat sold in these wet markets, the hygienic surface level of wooden cutting boards used for processing meats is seldom observed. This original study performed microbial community profiling, as well as isolating and identifying various strains multiple wooden cutting boards from nine wet markets located on Hong Kong Island. Our study also investigated the efficiency of scraping the surface of cutting boards as a traditional cleaning technique in Hong Kong. Results indicate that these hygienic practices are inefficient for guarantying proper surface hygiene as some most tested cutting boards were found to harbor microbial species typically associated with hospital nosocomial infections, such as Klebsiella pneumoniae. Further analysis also led to discovering the presence of antibiotic-resistant genes (ARGs) among isolated strains. Our results showcase the significance and effects of cross-contamination in Hong Kong wet markets, especially with regards to the potential spreading of clinically-relevant strains and ARGs on food processing surfaces. This study should, therefore, serve as a basis to review current hygienic practices in Hong Kong's wet market on a larger scale, thereby improving food safety and ultimately, public health.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | - Olivier Habimana
- School of Biological Sciences, The University of Hong Kong, Pok Fu Lam, Hong Kong
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28
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Hygienic properties exhibited by single-use wood and plastic packaging on the microbial stability for fish. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108309] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Henning J, Hesterberg UW, Zenal F, Schoonman L, Brum E, McGrane J. Risk factors for H5 avian influenza virus prevalence on urban live bird markets in Jakarta, Indonesia-Evaluation of long-term environmental surveillance data. PLoS One 2019; 14:e0216984. [PMID: 31125350 PMCID: PMC6534305 DOI: 10.1371/journal.pone.0216984] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Accepted: 05/02/2019] [Indexed: 11/19/2022] Open
Abstract
In the re-emergence of Highly Pathogenic Avian Influenza (HPAI), live bird markets have been identified to play a critical role. In this repeated cross-sectional study, we combined surveillance data collected monthly on Jakarta's live bird markets over a five-year period, with risk factors related to the structure and management of live bird markets, the trading and slaughtering of birds at these markets, and environmental and demographic conditions in the areas where the markets were located. Over the study period 36.7% (95% CI: 35.1, 38.3) of samples (N = 1315) tested HPAI H5 virus positive. Using General Estimation Equation approaches to account for repeated observations over time, we explored the association between HPAI H5 virus prevalence and potential risk factors. Markets where only live birds and carcasses were sold, but no slaughtering was conducted at or at the vicinity of the markets, had a significantly reduced chance of being positive for H5 virus (OR = 0.2, 95% CI 0.1-0.5). Also, markets, that used display tables for poultry carcasses made from wood, had reduced odds of being H5 virus positive (OR = 0.7, 95% CI 0.5-1.0), while having at least one duck sample included in the pool of samples collected at the market increased the chance of being H5 virus positive (OR = 5.7, 95% CI 3.6-9.2). Markets where parent stock was traded, were more at risk of being H5 virus positive compared to markets where broilers were traded. Finally, the human population density in the district, the average distance between markets and origins of poultry sold at markets and the total rainfall per month were all positively associated with higher H5 virus prevalence. In summary, our results highlight that a combination of factors related to trading and marketing processes and environmental pressures need to be considered to reduce H5 virus infection risk for customers at urban live bird markets. In particular, the relocation of slaughter areas to well-managed separate locations should be considered.
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Affiliation(s)
- Joerg Henning
- School of Veterinary Science, University of Queensland, Gatton, Queensland, Australia
| | - Uta Walburga Hesterberg
- Emergency Centre for Transboundary Animal Diseases (ECTAD), Food and Agriculture Organization of the United Nations (FAO), Jakarta, Java, Indonesia
- Emergency Centre for Transboundary Animal Diseases (ECTAD), Food and Agriculture Organization of the United Nations (FAO), Dhaka, Bangladesh
| | - Farida Zenal
- Emergency Centre for Transboundary Animal Diseases (ECTAD), Food and Agriculture Organization of the United Nations (FAO), Jakarta, Java, Indonesia
| | - Luuk Schoonman
- Emergency Centre for Transboundary Animal Diseases (ECTAD), Food and Agriculture Organization of the United Nations (FAO), Jakarta, Java, Indonesia
| | - Eric Brum
- Emergency Centre for Transboundary Animal Diseases (ECTAD), Food and Agriculture Organization of the United Nations (FAO), Jakarta, Java, Indonesia
- Emergency Centre for Transboundary Animal Diseases (ECTAD), Food and Agriculture Organization of the United Nations (FAO), Dhaka, Bangladesh
| | - James McGrane
- Emergency Centre for Transboundary Animal Diseases (ECTAD), Food and Agriculture Organization of the United Nations (FAO), Jakarta, Java, Indonesia
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31
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An ordinal logistic regression approach to predict the variability on biofilm formation stages by five Salmonella enterica strains on polypropylene and glass surfaces as affected by pH, temperature and NaCl. Food Microbiol 2019; 83:95-103. [PMID: 31202424 DOI: 10.1016/j.fm.2019.04.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2019] [Revised: 03/31/2019] [Accepted: 04/25/2019] [Indexed: 12/29/2022]
Abstract
This study assessed the adhesion and formation of biofilm by five Salmonella enterica strains (S. Enteritidis 132, S. Infantis 176, S. Typhimurium 177, S. Heidelberg 281 and S. Corvallis 297) on polypropylene (PP) and glass (G) surfaces as affected by pH (4-7), NaCl concentration (0-10% w/v) and temperature (8-35 °C). Sessile counts <3 log CFU/cm2 were considered lack of adhesion (category 1), while counts ≥ 3 and < 5 log CFU/cm2 corresponded to adhesion (category 2) and counts ≥ 5 log CFU/cm2 corresponded biofilm formation (category 3). The obtained results categorized in these three responses were used to develop ordinal regression models to predict the probability of biofilm stages on PP- and G-surfaces. The experimental outcomes for lack of adhesion were >90% on PP- and G-surfaces. Generally, adhesion outcomes corresponded to approximately 36% of the total, whereas biofilm outcomes were close to 65% in both PP- and G-surfaces. The biofilm stages varied among the strains studied and with the material surface under the same experimental conditions. According to the generated ordinal models, the probability of adhesion and biofilm formation on PP-surface by the five S. enterica strains tested decreased at pH 4 or 5 in NaCl concentrations >4% and at a temperature <20 °C. On G-surface, the probability of adhesion increased pH 6 or 7, in the absence of NaCl and temperatures <20 °C, while, the probability of biofilm formation increased in the same pH, NaCl concentration up to 4% and temperatures ≥20 °C. This is the first study assessing the biofilm formation through categorical, ordinal responses and it shows that ordinal regression models can be useful to predict biofilm stages of S. enterica as a function of pH, NaCl, and temperature or their interactions.
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Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics. Int J Food Microbiol 2019; 291:91-103. [DOI: 10.1016/j.ijfoodmicro.2018.11.017] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 11/14/2018] [Accepted: 11/17/2018] [Indexed: 11/24/2022]
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Munir MT, Pailhories H, Eveillard M, Aviat F, Lepelletier D, Belloncle C, Federighi M. Antimicrobial Characteristics of Untreated Wood: Towards a Hygienic Environment. Health (London) 2019. [DOI: 10.4236/health.2019.112014] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Carruth L, Roess AA, Terefe Y, Hosh FM, Salman MD. Antimicrobial resistance and food safety in Africa. THE LANCET. INFECTIOUS DISEASES 2018; 17:575-576. [PMID: 28555570 DOI: 10.1016/s1473-3099(17)30273-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Accepted: 04/21/2017] [Indexed: 11/17/2022]
Affiliation(s)
- Lauren Carruth
- School of International Service, American University, Washington, DC 20016, USA.
| | - Amira A Roess
- Department of Global Health, Milken Institute School of Public Health, George Washington University, Washington, DC, USA
| | - Yitagele Terefe
- College of Veterinary Medicine, Haramaya University, Dire Dawa, Ethiopia
| | - Farah Mussa Hosh
- School of International Service, American University, Dire Dawa, Ethiopia
| | - M D Salman
- Animal Population Health Institute, College of Veterinary Medicine and Biomedical Sciences, Colorado State University, Fort Collins, CO, USA
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