Research Publications (Food Safety)

Campylobacter spp. isolated from poultry are a major public health concern. Antimicrobial resistance is increasing in general, which is associated with limited treatment of diseases in animal husbandry and in human as well. The use of natural substances (enterocins and phytoadditives) seems to be a promising alternative, either in the prevention or treatment of the gastrointestinal tract infections.

With the rapid emergence and dissemination of antimicrobial resistance (AMR) genes in bacteria from animal, animal-derived food and human clinic, it is of great significance to develop new approaches to combat the multidrug-resistant bacteria. This study presented a short linear antimicrobial peptide RW-BP100-4D, which was derived from RW-BP100 (RRLFRRILRWL-NH2) by transforming the N-terminal 4th amino acid from L- to D-enantiomer.

Journal of Applied Microbiology, Volume 132, Issue 2, Page 1467-1478, February 2022. Aims The biological events occurring during human digestion help to understand the mechanisms underlying the dose–response relationships of enteric bacterial pathogens.

Journal of Applied Microbiology, Volume 132, Issue 2, Page 1457-1466, February 2022. Aims To generate a murine experimental model of colonization by Campylobacter coli DSPV458. Methods and Results Twelve adult Balb/cCmedc female mice were housed in a treated group (T-G) and a control group (C-G) for 4 weeks. Both experimental groups received antibiotics for 5 days during the first week.

Background A wide variety of pathogens can cause disease in humans via consumption of contaminated food.

Foodborne diseases affect an estimated 600 million people worldwide annually, with the majority of these illnesses caused by Norovirus, Vibrio, Listeria, Campylobacter, Salmonella, and Escherichia coli. To elicit infections in humans, bacterial pathogens express a combination of virulence factors and toxins.

Animal and food sources are seen as a potential transmission pathway of antimicrobial resistance (AMR) to humans. The aim of this study is to describe Campylobacter, Salmonella, and commensal Escherichia coli multi-drug resistance (MDR) in the food chain between 2014 and 2019 in Portugal. AMR surveillance data from food-producing animals and food were assessed. MDR relative frequencies were estimated by bacterial genus and year.

In this study, an ultrasensitive dual-mode assay was successfully developed for the detection of Campylobacter jejuni (C. jejuni). Based on circular dichroism and surface-enhanced Raman scattering generated from DNA-driven double-layer core-satellite gold nanostructures, the concentration of C.

Campylobacter hepaticus causes Spotty Liver Disease (SLD) in layer hens, resulting in mortality and productivity losses. Like other Campylobacter species, C. hepaticus is a fastidious organism that requires microaerobic conditions to grow and efficiently replicate. Despite its apparent vulnerability to environmental conditions, it is suspected that there are environmental sources of C.

Background Campylobacter spp. are a major causal agent for diarrheal illness in humans. Detection of Campylobacter spp. in food is critical to reduce foodborne illness, and to provide safe foods. Objective The aim was to evaluate the Atlas Campylobacter Detection Assay for AOAC Performance Tested MethodsSM certification for detecting C. jejuni, C. coli, and C. lari in foods after 12 h enrichment.

Campylobacter jejuni (C. jejuni) is one of the major pathogens contributing to the enteritis in humans. Infection can lead to numerous complications, including but not limited to Guillain-Barre syndrome, reactive arthritis, and Reiter’s syndrome. Over the past two decades, joint efforts have been made toward developing a proper strategy of limiting the transmission of C. jejuni to humans. Nevertheless, except for biosecurity measures, no available vaccine has been developed so far.

Campylobacter jejuni is a major cause of food poisoning worldwide, and remains the main infective agent in gastroenteritis and related intestinal disorders in Europe and the USA. As with all bacterial infections, the stages of adhesion to host tissue, survival in the host and eliciting disease all require the synthesis of proteinaceous virulence factors on the ribosomes of the pathogen. Here, we describe how C.

SUMMARY Microbiological safety and quality of fresh chicken meat are important concerns to industry. The objective of this study was to investigate the effects of in-package, non-thermal high voltage dielectric barrier discharge (HVDBD) treatment on microbial quality, safety, and color of fresh chicken breast meat (pectoralis major). Boneless skinless chicken breast meat was collected from a local commercial plant.

SUMMARY Salmonella and Campylobacter are the two pathogens commonly associated with raw poultry meat, as poultry products are frequent vehicles of these bacteria. The objective of the current research was to determine the optimal contact time for 6 antimicrobial treatments, including water, 0.003% chlorine, 0.07% peracetic acid (PAA), 0.1% PAA, 0.35% cetylpyridinium chloride (CPC), and 0.6% CPC.

Antimicrobial resistance is one of the most serious threats to medical science. Food supply is recognized as a potential source of resistant bacteria, leading to the development of surveillance programs targeting primarily poultry, pork, and beef.

Chicken Farmers of Canada has been progressively phasing out prophylactic use of antibiotics in broiler chicken production. Consequently, hatcheries, veterinarians, and nutritionists have been mandated to contend with less reliance on the use of preventive antibiotics. A topical concern is the increased risk of proliferation of enteric pathogens leading to poor performance, increased mortality, and compromised welfare.

Campylobacteriosis is one of the most common bacteria causing human gastroenteritis. Poultry is a major reservoir of Campylobacter spp. as well as the main source of transmission. Due to the increased occurrence of campylobacteriosis, poultry slaughterhouses are under pressure to deliver carcasses with low contamination. However, a few studies have been carried out to evaluate Campylobacter contamination of broiler carcasses in Brazilian slaughter lines.

Campylobacteriosis is one of the most important reported zoonosis worldwide. Besides poultry other sources of infection have been described. In the current study, the incidence of Campylobacter spp. was assessed over a five-month period in mussel samples harvested from one of the most important producing areas (Galicia, NW Spain) in Europe. Out of 91 samples screened, 8% were positive and identified as C. lari by MALDI-TOF and whole genome sequencing.

Effects of risk-based control of Campylobacter spp. in Danish broiler farms and flocks were simulated, to assess potential reductions of human risk of campylobacteriosis, associated to the consumption of poultry meat produced in Denmark. Two national data streams were used and represented: Flock status by testing cloacal swabs (CS, 2018–2019) and carcass status by testing leg skin samples (LS, 2019).

Campylobacteriosis is an emerging foodborne illness which is frequently linked to the consumption of inadequately prepared poultry. The purpose of this study was to assess the risk associated with thermotolerant Campylobacter spp. in chicken döner kebab and to estimate the number of campylobacteriosis cases due to its consumption in Tlemcen city (Algeria).

Quantitative microbiological risk assessment (QMRA) studies have suggested that control options to reduce the concentration of Campylobacter spp. in broiler chicken caeca may be highly effective at reducing the risk of human campylobacteriosis. These QMRA studies have been updated based on scientific evidence obtained in the past decade.

Campylobacter jejuni and Salmonella Typhimurium are major foodborne pathogens that cause gastrointestinal infections in humans. Humans can acquire either bacterial species through the consumption of contaminated poultry meat. In many countries, during poultry meat processing, chicken carcasses are often treated with sanitizers to reduce the load of food spoilage and foodborne pathogens.