Research Publications (Food Safety)

This study aimed to evaluate the behavior of Listeria monocytogenes during the manufacture and storage of artisanal kefir. A five-strain cocktail of L. monocytogenes was introduced (at ca. 3.0 log10 CFU/mL) into UHT milk as a pre-fermentation contaminant. The growth of L.

Listeria monocytogenes is an important food-borne pathogen, which could be detected in food, environmental and clinical samples. It contaminates food in any of the stages during production, processing, and storage, resulting in potential food safety issues. Traditional physical and chemical methods are effective in inhibiting the growth of L.

An in-package atmospheric dielectric barrier discharge cold plasma (CP) treatment integrated with malic acid (MA)-incorporated whey protein isolate coating treatment (MA-WPI + CP treatment) was developed to inactivate Salmonella and Listeria monocytogenes in steamed fish paste packaged in a plastic container. MA-WPI + CP treatment inactivated Salmonella and L.

Bacillus velezensis FTL7 which exhibited potent antimicrobial peptide producing capacity was isolated from a marine sediment sample of the West Coast region, South India, and characterized through experimental and genomic analysis approaches.

Thymus zygis is an aromatic plant used in folk medicine. This work aimed to evaluate the anti-Listeria monocytogenes activity of T. zygis essential oil (EO), whose thymol is its major compound.

Listeria monocytogenes is a major foodborne pathogen that causes listeriosis and poses potential threats to human health. Ovotransferrin (OT) is an egg white protein with many functional properties.

Listeria monocytogenes is a food-borne pathogen that can cause human listeriosis. The main cause of L.monocytogenes poisoning is the consumption of contaminated or processed foods, of which meat is the main one. At present, it is not clear whether the listeria contaminated in different meat is genetically diverse.

Listeria monocytogenes is a Gram-positive facultative intracellular bacterium with a broad host range. With its housekeeping sigma factor and four alternative ones (namely SigB, SigC, SigH, and SigL), L. monocytogenes can express genes in response to changing environments. However, the roles of these sigma factors in intracellular survival are still unclear. The objectives of this study were to characterize the role of each alternative σ factor on L.

Listeria monocytogenes and Corynebacterium diphtheriae are typical bacterial pathogens and pose an increasing threat to food safety and human health due to their growing antibiotic resistance. In this study, biological selenium nanoparticles (Bio-SeNPs) were synthesized by Moringa oleifera extract and selenite.

Objective of the present study was to evaluate the ability of acetic acid to inhibit the growth of L. monocytogenes when added to artificial brine for mozzarella storage. L.

Journal of Food Safety, EarlyView. The increasing incidence of foodborne illnesses worldwide has become an economic and public health problem. In order to reduce the risks associated with food safety, the Normative Instruction n° 79, 2018, modified the inspection of jowl in pork slaughterhouses in Brazil and requires the submission to validated treatments such as heat or other methods approved.

Journal of Food Processing and Preservation, Accepted Article. The aim of this study was to investigate the antibacterial characteristics and anti-biofilm ability of epsilon-poly-lysine hydrochloride (ε-PLH) against Listeria monocytogenes. Minimum inhibitory concentration of ε-PLH against L. monocytogenes was 16 μg mL-1. Scanning electron microscopy showed that ε-PLH damaged the morphology of tested bacterial cells.

by Adeoye John Kayode, Anthony Ifeanyi Okoh The occurrence and the antibiogram signatures of Listeria monocytogenes (Lm) recovered from 65 milk samples and its products within the Eastern Cape province were examined. The EN ISO 11290:2017 procedures Parts 1 and 2 described by the International Organization for Standardization for the enumeration and isolation of Lm was adopted for the study.

Pathogen exposure to multiple hurdles could result in variation in the number of survivors, which needs to be carefully considered using appropriate regression models for dealing with survivor dispersion. The aim of this study was to evaluate the impact of the hurdles on the random component of the measured variation and on its unexplained part (over or under-dispersion) representing the departure from randomness, i.e. non-randomness, in survivors of a multi-strain mixture of L.

Salad and other fresh produce were collected in England from retail and catering during 2020-21 and  were tested for Salmonella, Shiga-toxin producing Escherichia coli (STEC), Listeria , Bacillus cereus , and generic E. coli. Of the 604 samples collected , 57% were from retail and 43% from catering: 61% were either salad leaves or salad leaves mixed with other products. Equal numbers of samples were prepacked or loose and 50% were refrigerated at the time of sampling.

Streptococcus anginosus produces the novel antimicrobial peptide Angicin, which inhibits Gram positive microorganisms and is classified as a group IId bacteriocin. Production of Angicin is regulated by the quorum sensing system Sil (Streptococcus invasion locus), which is located adjacent to the bacteriocin gene cluster. Within this genetic region a typical CAAX protease is encoded, which was designated SilX.

Due to riching in polyphenolic compounds, betalains, and ascorbic acid, beetroot (Beta vulgaris) extract exhibits an antibacterial activity. However, its effect on Listeria monocytogenes is unclear. In this study, the antibacterial activity of beetroot extract against L. monocytogenes was assessed by measuring its minimum inhibitory concentration (MIC) and the time-kill curve. Results revealed that the MIC of beetroot extract against L.

Quesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of Salmonella enterica and Listeria monocytogenes on inoculated curd packaged in plastic bags and immersed in a water bath at 48, 54, 60, 65, and 70°C for predetermined times.

Listeria monocytogenes is a significant foodborne health hazard in many products and may survive and grow when making fermented meat sausages. The objective of this study was to investigate the competition between lactic acid bacteria (LAB) and L. monocytogenes during simultaneous fermentation and drying (SFD) of meat sausages.

Microbiology Resource Announcements, Ahead of Print. Listeria monocytogenes is a Gram-positive, rod-shaped, non-spore-forming bacterium that is an important foodborne bacterial pathogen for humans worldwide, with high mortality rates. Here, we report the complete genome sequence of a Listeria monocytogenes strain that was isolated from kale salad in Canada.

Journal of Applied Microbiology, Accepted Article. Aims The aim of the current study was to investigate the effect of plasma-mediated oxidative stress on the post-treatment viability of Listeria monocytogenes at the physiological and molecular levels. Methods and Results 107 CFU/mL L. monocytogenes in 10 mL phosphate-buffered saline (PBS) were treated with atmospheric nonthermal plasma for 0, 30, 60, 90 and 120 s, respectively.

Although essential oils (EOs) exhibit antimicrobial properties, its application is limited owing to their strong volatility and poor water solubility. Emulsification is a valid strategy for improving chemical stability. In this study, we prepared a mustard essential oil (MO) emulsion with egg yolk lecithin and evaluated its antimicrobial activity against Listeria monocytogenes in vitro and in cheese curd.

Antimicrobial resistance in Listeria monocytogenes biofilms is considered a risk. When using disinfectants, the minimum inhibitory concentration (MIC) must be contemplated to avoid resistance. The objective of the present study was to determine the MIC of four essential oils in four L. monocytogenes strains. Once the MICs were obtained, the effect of subinhibitory doses of the most effective oil was determined.

While public health risk assessments for Listeria monocytogenes (Lm) have been published for different foods, firm-level decision making on interventions targeting Lm involves considerations of both public health and enterprise risks. Smoked seafood is a ready-to-eat product with a high incidence of Lm contamination and associated with several recalls.

When bacterial pathogens enter the gut, they encounter a complex milieu of signaling molecules and metabolites produced by host and microbial cells or derived from external sources such as the diet. This metabolomic landscape varies throughout the gut, thus establishing a biogeographical gradient of signals that may be sensed by pathogens and resident bacteria alike.