Research Publications (Food Safety)

The BIOPIGEE project (part of the One Health European Joint Programme under Horizon 2020) aimed to identify relevant measures to effectively control Salmonella, and another zoonotic pathogen, hepatitis E virus (HEV) within the pig meat food chain. The aim of this study was to identify biosecurity measures or management practices that are relevant for limiting Salmonella and/or HEV occurrence and spread within pig slaughterhouses.

Bacillus spp. have been widely used as probiotic supplements in animal feed as alternatives to antibiotics. In the present study, we screened a Bacillus subtilis strain named BS21 from pig feces. Antimicrobial activities, whole genome mining and UHPLC-MS/MS analysis were used to explore its antimicrobial mechanism.

Salmonella is one of the pathogens that cause many foodborne outbreaks throughout the world, representing an important global public health problem. Salmonella strains with biofilm-forming abilities have been frequently isolated from different food processing plants, especially in poultry industry.

Abstract The fruits of Tamarindus indica L. are consumed worldwide, with various parts of the plant being used for medicinal purposes. The residues (pericarp and seeds) generated during cellulose processing are of significant value as they contain bioactive compounds with diverse biological activities.

The use of phages as biocontrol agents against antibiotic-resistant strains of Salmonella spp. is gaining attention.

Introduction The emergence of resistance and interference mechanisms to phage infection can hinder the success of bacteriophage-based applications, but the significance of these mechanisms in phage therapy has not been determined.

Antimicrobial treatment procedures are often applied during produce post-harvest processing and storage as a complementary measure to reduce the potential risk of foodborne illness. Herein, we investigate the feasibility and efficacy of utilizing essential oil vapor–assisted plasma treatments to sanitize lettuce, spinach, and tomatoes. These fresh produce items are often associated with foodborne illnesses. Additionally, potatoes were chosen to introduce topography diversity into the study.

Milk tea consumption and microbial contamination: A survey and analysis. Abstract The assurance of food safety is paramount, especially concerning ready‐to‐drink products like milk tea. This research sought to gauge the safety perceptions of both student and office worker demographics towards this beverage using a combination of direct and online surveys. The data reveals that 84.6% of respondents express significant concerns about hygiene and safety standards within milk tea consumption.

The principle of phage T102‐mediated phagomagnetic separation combined with the qPCR assay for Salmonella detection. Abstract Salmonella Enteritidis (SE) and Salmonella Typhimurium (ST) are the most commonly reported serotypes detected for the occurrence of Salmonellosis through foodborne transmission in recent years.

Low‐energy x‐rays can be used to reduce the number of pathogenic microorganisms in fresh produce, but the efficacy of this process against internalized bacteria in leafy greens has not yet been reported. Low‐energy x‐ray irradiation at 1.5 kGy reduced the internalized pathogens by an average of 4.86 log CFU/g in iceberg lettuce without affecting product quality.

Lactic acid, gallic acid, and their mixture (1% each) were prepared (LA, GA, and LGA) and plasma-activated organic acids (PAOA) were produced through exposure to plasma for 1 h (PAL, PAG, and PLGA).

Plasma-activated water (PAW) is gaining interest as a novel sanitizer for foods. However, the sanitizing efficacy of PAW varies under different conditions, and its modes of action and impacts on food quality need further investigation for it to be applied in the food industry.

Human norovirus (HNoVs) and Salmonella are both very important foodborne pathogens with mixed infection of HNoV and Salmonella reported clinically.

Salmonella and Campylobacter are common foodborne pathogens in chickens, but their persistence mechanisms within flocks are not fully understood.

Abstract Collation of the current scope of literature related to population dynamics (i.e., growth, die‐off, survival) of foodborne pathogens on fresh produce can aid in informing future research directions and help stakeholders identify relevant research literature.

Salmonella enterica serovar Choleraesuis (S. Choleraesuis) C500 strain is a live, attenuated vaccine strain that has been used in China for over 40 years to prevent piglet paratyphoid. However, this vaccine is limited by its toxicity and does not offer protection against diseases caused by F18+ Shiga toxin-producing Escherichia coli (STEC), which accounts for substantial economic losses in the swine industry.

The production of β-lactamase by nontyphoidal Salmonella has become a public health issue throughout the world. In this study, we aimed to investigate the antimicrobial resistance profiles and molecular characteristics of β-lactamase-producing Salmonella enterica serovar Albany isolates.

Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after consuming contaminated water, animal, and plant products. The bacterium is the third leading cause of human death among diarrhoeal diseases worldwide. Therefore, human salmonellosis is of public health concern demanding integrated interventions against the causative agent, Salmonella enterica.

This study aimed to investigate the occurrence and the genetic diversity of Salmonella enterica subsp. enterica in sausages from Southern Brazil, evaluate virulence genes and determine the phenotypic and genotypic basis of antimicrobial and sanitizer resistance. Salmonella was detected in sausage samples with an overall prevalence of 5.5%. The prevalent serovars were S. Infantis and S. Rissen.

by Idowu Oluwabunmi Fagbamila, Elena Ramon, Antonia A. Lettini, Maryam Muhammad, Alessandra Longo, Keti Antonello, Mabel K. Aworh, Jacob K. P. Kwaga, Paul A. Abdu, Jarleth U. Umoh, Junaidu A. Kabir, Antonia Ricci, Lisa Barco Background In Nigeria, there have been reports of widespread multiple antimicrobial resistance (AMR) amongst Salmonella isolated from poultry.

by Anne-laure Moyne, Opeyemi U. Lawal, Jeff Gauthier, Irena Kukavica-Ibrulj, Marianne Potvin, Lawrence Goodridge, Roger C. Levesque, Linda J. Harris A comparative genomic analysis was conducted for 171 Salmonella isolates recovered from raw inshell almonds and raw almond kernels between 2001 and 2013 and for 30 Salmonella Enteritidis phage type (PT) 30 isolates recovered between 2001 and 2006 from a 2001 salmonellosis outbreak-associated almond orchard.

This study aimed to evaluate the level of counting by indicator microorganisms, identify the microbial ecology, detect Listeria monocytogenes and Salmonella sp., and determine the presence of virulence genes and biofilm formation. A total of 480 samples were collected from the surfaces of the equipment and utensils using sterile swabs for the detection of L. monocytogenes and Salmonella sp.

Salmonella enterica, a foodborne and human pathogen, is a constant threat to human health. Agricultural environments, for example, soil and plants, can be ecological niches and vectors for Salmonella transmission. Salmonella persistence in such environments increases the risk for consumers. Therefore, it is necessary to investigate the mechanisms used by Salmonella to adapt to agricultural environments. We assessed the adaptation strategy of S.

Background Postbiotics are an emerging research interest in recent years and are fairly advanced compared to prebiotics and probiotics. The composition and function of postbiotics are closely related to fermentation conditions. Methods In this study, we developed a solid-state fermentation preparation method for postbiotics with antimicrobial, antioxidant, and anti-inflammatory activities.

Abstract Chia‐derived peptides might represent a novel alternative to conventional preservatives in food. Despite the antibacterial potential of these molecules, their food application is still limited. This study aimed to evaluate chia‐derived peptides' antibacterial and antibiofilm potential in food preservation.