Research Publications (Food Safety)

Listeria monocytogenes is a foodborne pathogen that is frequently found in the environment. It can easily enter food processing environments and contaminate food, potentially causing public health issues. Food business operators (FBOs) are responsible for the control of L. monocytogenes in the food processing environment, particularly in facilities producing ready‐to‐eat food. The design and implementation of an effective environmental monitoring program (EMP) for L.

Interactions between Listeria monocytogenes and food-associated or environmental bacteria are critical not only for the growth but also for a number of key biological processes of the microorganism. In this regard, limited information exists on the impact of other microorganisms on the virulence of L. monocytogenes. In this study, the growth of L. monocytogenes was evaluated in a single culture or in coculture with L.

Listeria monocytogenes, a well‐known foodborne pathogen and the causative agent of listeriosis, has the ability to persist in food processing environments due to its high adhesion ability in different surfaces, playing an important role in the food industry. The aim of this study was to assess how the main stressing conditions, usually observed in meat processing facilities (sanitizers, NaCl, curing salts), interfere in L. monocytogenes adhesion and biofilm formation.

Author(s): Jae-Hyun Yoon, Hyeonjin Chu, Do-Young Jeong, Songyi Choi, In-Jun Hwang, Sun-Young Lee, Se-Ri Kim

Author(s): Jiahui Li, Siqi Li, Haozhou Li, Xinyu Guo, Du Guo, Yanpeng Yang, Xin Wang, Chunling Zhang, Zhongguo Shan, Xiaodong Xia, Chao Shi

Author(s): Xiaobao Qi, Zhilong Wang, Rongsheng Lu, Jiawei Liu, Yue Li, Yiping Chen

This study was aimed to investigate the presence of Listeria monocytogenes in raw water buffalo milk and milk products, besides determining its serotype and the extent of its resistance against various antibiotics. A total of 188 samples of raw water buffalo milk and milk products were collected from Samsun Province, Turkey between November 2012 and May 2013. The classical culture technique was used to isolate and identify L. monocytogenes, as described in EN ISO 11290‐1.

A new selective broth, SSEL, was developed for simultaneous enrichment of S. enterica, S. aureus, E. coli O157: H7, and L. monocytogenes, optimizing by single factor experiments and a L9 (34) orthogonal test.

The objective of this study was to compare the impact of ultrasound (US; 30 kHz; 2, 4, 6, and 8 min) and malic acid (MA; 0.5 and 1%), individually and in combination, on inactivation of food borne pathogens (Salmonella Typhi, Shigella dysenteriae, Listeria monocytogenes and Shigella flexneri) and the effect of US treatment on β‐carotene and total phenolics content in sweet lemon juice.

Antigen‐specific CD8+ T‐lymphocytes (cytotoxic T‐lymphocytes: CTL), as well as CD4+ T‐lymphocytes (helper T‐lymphocytes: Th), simultaneously play an important role in elimination of intracellular bacteria such as Mycobacterium tuberculosis and Listeria monocytogenes. Administration of T‐cell epitope short peptide needs large numbers of peptides for effective vaccination due to its easily degradable nature in vivo.

We report the chromosome and plasmid sequences of a strain of Listeria monocytogenes IVb variant 1, a recently emerging serotype, isolated in Italy from ready-to-eat vegetables.

Author(s): C. Rodriguez, B. Taminiau, E. García-Fuentes, G. Daube, N. Korsak

Author(s): Arícia Possas, Fernando Pérez-Rodríguez, Fatih Tarlak, Rosa Maria García-Gimeno

Author(s): Emmanuel O. Kyere, Goh Wan Qiu, Siti Norbaizura Md Zain, Jon Palmer, Jason J. Wargent, Graham C. Fletcher, Steve Flint

Isochoric freezing, different from isobaric (conventional) freezing, has a superior capability to reduce foodborne pathogens (a) photo and (b) schematic of a prototypical isochoric chamber. Abstract Isochoric freezing, different from isobaric (conventional) freezing, allows for storage below freezing temperatures without significant damage from ice formation.

Author(s): Jennifer C. Acuff, Jian Wu, Claire Marik, Kim Waterman, Daniel Gallagher, Haibo Huang, Robert C. Williams, Monica A. Ponder

Author(s): E. Tirloni, M. Nauta, M. Vasconi, V. Di Pietro, C. Bernardi, S. Stella

Almond are among the most consumed tree nuts and used in a variety of food products. Recent almond butter recalls due to potential contamination of Listeria monocytogenes highlight the need to control L. monocytogenes in almond products. The objectives of this study were to examine the stability of L. monocytogenes in almond meal during extended storage and analyze thermal resistance of L.

Numbers of listeriosis illnesses have been increasing in Germany and the European Union during the last decade. In addition, reports on the occurrence of antibiotic resistance in Listeria monocytogenes in clinical and environmental isolates are accumulating. The susceptibility towards 14 antibiotics was tested in a selection of clinical L. monocytogenes isolates to get a more precise picture of the development and manifestation of antibiotic resistance in the L. monocytogenes population.

Applications of whey protein concentrate (WPC) based films have been limited in the food industry due to their poor mechanical properties. This research aims to evaluate the effect of silver nanoparticles (AgNPs) synthesized by Aspergillus niger on the mechanical and antimicrobial properties of WPC based films. The biosynthesized AgNPs solution was added into the WPC film formula at the concentration of 0, 0.25 and 1.25 mM.

We sequenced the genome of a multicountry outbreak-related Listeria monocytogenes sequence type 1247 strain (VLTRLM2013) that was isolated from a vacuum-packaged sliced salted salmon product of an Estonian fish-processing company that was obtained from an Estonian retail outlet in 2013.

Author(s): Tofa Begum, Peter A. Follett, Farah Hossain, Larry Christopher, Stephane Salmieri, Monique Lacroix

This study aimed to explore the stability of allyl isothiocyanate (AITC) after microencapsulation and its effect on the preservation of chilled fresh pork for 24 days. The single‐factor experiment and the orthogonal experiment were used to study the best experimental conditions (homogenizing time 4 min, stirring rate 900 rpm, Tween 80: core material volume ratio 1:20, and olive oil: AITC volume ratio 25:75).

Author(s): R. Cava, N. Higuero, L. Ladero

Author(s): Josué Jara, Adrián Pérez-Ramos, Gloria del Solar, Juan M. Rodríguez, Leónides Fernández, Belén Orgaz