Research Publications (Food Safety)

The core objective of this study was to genetically and phenotypically characterize subclinical mastitis-causing multidrug-resistant Staphylococcus aureus (MDRSA). In addition, risk factors associated with subclinical mastitis caused by MDRSA were investigated. Bacterial cultures were performed on 2120 mammary quarters, 40 swabs of milk utensils, 5 bulk tank milk samples, and 11 nostril and 11 hand swabs from milkers from five dairy farms.

Staphylococcus aureus is one of the major pathogens causing bovine mastitis, and antibiotic treatment is most often inefficient due to its virulence and antibiotic-resistance attributes. The development of new antibiotics for veterinary use should account for the One Health concept, in which humans, animals, and environmental wellbeing are all interconnected. S. aureus can infect cattle and humans alike and antibiotic resistance can impact both if the same classes of antibiotics are used.

Pathogenic bacteria in food are a public health problem worldwide. Polyphenolic bioactive compounds with antimicrobial activity and antioxidant capacity represent a tangible alternative to overcome this problem. To preserve the biological functions of phenolic compounds such as tannic acid, which has been described to possess antioxidant and antimicrobial activity, this study describes the synthesis of a zinc nanohydroxide to stabilize its properties.

Staphylococcus aureus is one of the major foodborne pathogens contaminating milk and milk products. Isolates recovered from different stages in the cheese production chain and food processing environment (n = 16) in Poland were characterised using whole genome-sequencing and bioinformatic analyses. Most strains belonged to multi-locus sequence type (MLST) ST109 (6/37.5%) and ST130 (3/18.8%). Spa-typing of S.

Summary Garlic peel extracts are known to have excellent physiological activity but research on the pre‐processing of garlic peel (GP) to enhance their bioactivity is limited.

A total DNA was extracted from a ‘mehovo sirene’ skin bag cheese, and subjected to amplicon‐based next‐generation sequencing. The raw data was bioinformatically processed to investigate the microbiome's alpha diversity. The Bulgarian ‘mehovo sirene’ cheese is a type of regional artisanal cheese prepared from raw ewe milk in a skin bag relying on spontaneous fermentation.

Diagram for the development and characterization of biodegradable films based on gelatin/chitosan functionalized with eugenol and oregano essential oil and its application for the preservation of fresh cheese. Abstract The use of active substance‐containing biodegradable and edible coatings has become a potentially viable alternative for food preservation, especially to retard oxidative processes and the growth of pathogenic and spoilage microorganisms on the surface of the foodstuffs.

Abstract Background Quinoa was suggested to substitute in noodles with positive effects of cardiovascular disease, metabolic, and gastrointestinal systems. However, quinoa fresh noodles (QFN) were hard to preserve but constrain industrial production. The deteriorative changes in the quality and relative parameters of QFN at 25 ± 1°C are lacking and needed to investigate.

Abstract On August 2019 a staphylococcal food poisoning outbreak occurred in an elderly home in Piedmont, Italy. The epidemiological investigation performed among the persons that consumed the meal identified chicken salad as the most likely source of the outbreak.

Abstract The aim of the present study was to prepare a new antimicrobial Pickering emulsion of which the star anise essential oil was added to the oil phase, and to investigate the effect of stabilization by bio‐based active nanoparticles consisting of zein and pectin loaded with thymol.

Abstract This research effort aimed at a better understanding of microbial phenomena taking place during time in spontaneous sourdough fermentation for broa, a traditional Portuguese bread. Unlike most microbiological studies of sourdough, viable counts obtained were not limited to Lactobacillus and yeasts, but encompassed also molds, Gram‐negative rods, endospore‐(non)forming Gram‐positive rods and catalase‐positive/negative Gram‐positive cocci.

Abstract Silicone rubber (SR) is widely used in the food processing industry due to its excellent physical and chemical properties. However, due to the differences in SR product production formulas and processes, the quality of commercially available SR products varies greatly, with chemical and biological hazard potentials.

Abstract An attempt has been made to screen the fish gut‐associated actinobacterial cultures for antifouling compounds. Fifteen morphologically distinct bacterial cultures were recovered from the biofouling samples scraped from the boat surfaces and other maritime structures in the Kovalam beach (Lat. 12.7870°N; Long. 80.2504°E) coastal areas in Tamil Nadu, India. All the bacterial isolates were identified at generic level from which two isolates namely KB6 and KB7 as Staphylococcus sp.

Abstract This study explored the bactericidal role of the epidermal mucus (EM) of five freshwater Cyprinid fish species namely Ctenopharyngodon idella, Labeo rohita, Catla catla, Hypophthalmichthys molitrix, and Cirrhinus mrigala after treatment with Aeromonas hydrophila.

Abstract Liver‐expressed antimicrobial peptide 2 (LEAP2) is a small peptide, which is consisted of signal peptide, pro‐peptide and the bioactive mature peptide. Mature LEAP2 is an antibacterial peptide with four highly conserved cysteines forming two intramolecular disulfide bonds. Chionodraco hamatus, an Antarctic notothenioid fish that lives in the coldest water, has white blood unlike most fish of the world.

Abstract Aims Effects of H2O2 producing electrochemical‐bandages (e‐bandages) on methicillin‐resistant Staphylococcus aureus colonization and biofilm removal were assessed using a porcine explant biofilm model. Transport of H2O2 produced from the e‐bandage into explant tissue and associated potential toxicity were evaluated. Methods and Results Viable prokaryotic cells from infected explants were quantified after 48 h treatment with e‐bandages in three ex vivo S.

ESEM images of wheat powder and JFDQ (A) and of the cultured microbes from JFDQ (B). A1–A4 represented wheat powder, WDQ, YDQ and BDQ, respectively; B1–B3 represented the microbes observed in WDQ, YDQ and BDQ, respectively. Summary Jiang‐Flavour Daqu (JFDQ) is a type of grain‐based fermentation starter used in Chinese liquor production.

The PET‐EG‐β‐CD mat based on natural antimicrobial substances was successfully prepared by simple dipping method. The PET‐EG‐β‐CD mat could achieve long‐term antimicrobial activity by embedding EG into β‐CD. PET‐EG‐β‐CD mat prolonged the shelf life of chilled pork by more than 50%. Summary This study aimed to prolong the shelf life of chilled pork by simply preparing antimicrobial packaging.

Improvement of soybean meal nutritional values by a potential probiotic, Bacillus siamensis FVP1. Summary Microbial fermentation is an effective approach for enhancing the nutritional value of soybean products. In this work, Bacillus siamensis FVP1, isolated from fermented vegetables, was used for the solid‐state fermentation of soybean meal.

Summary The alkaline ionized water (AIW) could inactivate food‐borne microorganisms, ensuring the vegetables and fruits security. However, the application of AIW in preserving fish is still unknown. Therefore, the present study aimed to explore the effects of AIW on grass carp fillets during storage at 4 °C for 12 d.

Abstract BACKGROUND As feeding probiotics, Bacillus subtilis FJAT‐4842 and Lactobacillus plantarum FJAT‐13737 were employed to improve the nutritional value and reduce the risk of contamination in the solid‐state fermentation of soybean meal (SBM). RESULTS After fermentation with bacterium starters, the crude protein, free amino acid and lactic acid increased, with higher protease and cellulose activity.

Abstract Background Volatile organic compounds (VOCs) produced during meat storage are mainly derived from the decomposition of meat components and the metabolism of spoilage bacteria.

Bovine mastitis is a polymicrobial disease characterised by inflammation of the udders of dairy and beef cattle. The infection has huge implications to health and welfare of animals, impacting milk and beef production and costing up to EUR 32 billion annually to the dairy industry, globally. Bacterial communities associated with the disease include representative species from Staphylococcus, Streptococcus, Enterococcus, Actinomyces, Aerococcus, Escherichia, Klebsiella and Proteus.

In the present study, the characteristics of Staphylococcus aureus biofilms matured in tryptic soy broth (TSB), low-fat milk, or whole milk samples were identified along with their resistance to 405 nm light with or without folic acid. Phenotypic properties of carbohydrate and protein contents in extracellular polymeric substance (EPS) of S. aureus biofilms matured in different conditions were identified.

Antimicrobial resistance (AMR) has emerged as an urgent global public health issue that requires immediate attention. Methicillin-resistant staphylococci (MRS) is a major problem, as it may cause serious human and animal infections, eventually resulting in death. This study determined the proportional distribution, genetic characteristics, and antimicrobial susceptibility of mecA- or mecC-carrying staphylococci isolated from food chain products.