Research Publications (Food Safety)

Listeria monocytogenes (Lm) is a bacterium widely distributed in the environment. Listeriosis is a severe disease associated with high hospitalisation and mortality rates. In April 2019, listeriosis was diagnosed in two hospital patients in Finland. We conducted a descriptive study to identify the source of the infection and defined a case as a person with a laboratory-confirmed Lm serogroup IIa sequence type (ST) 37.

Botulinum toxin (BoNT) injection can safely be done as an office-based procedure, but can be painful itself, especially when injecting pelvic floor muscles to treat chronic pelvic pain (CPP). Mindfulness interventions may reduce procedure-associated acute anxiety and pain. We applied mindfulness techniques to increase the tolerability of office-based pelvic floor BoNT injections in women with CPP.

Food-producing animals are exposed to mycotoxins through ingestion, inhalation, or dermal contact with contaminated materials. This exposure can lead to serious consequences for animal health, affects the cost and quality of livestock production, and can even impact human health through foods of animal origin. Therefore, controlling mycotoxin exposure in animals is of utmost importance.

Abstract Listeria monocytogenes biofilms formed on food‐contact surfaces within food‐processing facilities pose a significant challenge, serving as persistent sources of cross‐contamination. In this review, we examined documented cases of foodborne outbreaks and recalls linked to L. monocytogenes contamination on equipment surfaces and in the food production environment, provided an overview of the prevalence and persistence of L.

Abstract Fermentation is a traditional method utilized for vegetable preservation, with microorganisms playing a crucial role in the process. Nowadays, traditional spontaneous fermentation methods are widely employed, which excessively depend on the microorganisms attached to the surface of raw materials, resulting in great difficulties in ideal control over the fermentation process.

Abstract There is still considerable controversy about the relative risk of mycotoxin exposure associated with the consumption of organic and conventional cereals. Using validated protocols, we carried out a systematic literature review and meta‐analyses of data on the incidence and concentrations of mycotoxins produced by Fusarium, Claviceps, Penicillium, and Aspergillus species in organic and conventional cereal grains/products.

Through field surveys and a polyphasic approach combining various tests, we confirmed the presence of Staphylococcus warneri as an unconventional plant pathogen causing canker disease in almond and other Prunus species. Abstract Bacterial canker disease of stone fruits is a major concern in stone fruit‐growing countries worldwide. Pseudomonas spp. and Xanthomonas arboricola pv. pruni (Xap) are the primary pathogens involved in this disease.

Abstract BACKGROUND Yangjiang douchi (YD) is a traditional fermented soybean product, which is popular in Chinese cuisine for its unique flavor. However, due to its high salt content and unstable flavor, its competitiveness in the international market is gradually weakening. Microorganisms have a key role in the production process of YD because it is a fermented food but the effect of microorganisms on the volatile compounds of YD is also not currently clear.

by Aliyu Dantani Abdullahi, Kridsada Unban, Chalermpong Saenjum, Pratthana Kodchasee, Napapan Kangwan, Hathairat Thananchai, Kalidas Shetty, Chartchai Khanongnuch

Lead (Pb) is a hazardous heavy metal that accumulates in many environments. Phytoremediation of Pb polluted soil is an environmentally friendly method, and a better understanding of mycorrhizal symbiosis under Pb stress can promote its efficiency and application. This study aims to evaluate the impact of two ectomycorrhizal fungi (Suillus grevillei and Suillus luteus) on the performance of Pinus tabulaeformis under Pb stress, and the biomineralization of metallic Pb in vitro.

AimThis study aimed to determine the kinetics of occult hepatitis B virus infections (OBI) among people with HIV (PWH).MethodsThe study used archived plasma samples from longitudinal HIV natural history studies. We identified new OBI cases and assessed risk factors for OBI using Cox proportional hazards regression analysis.ResultsAt baseline, 8 of 382 [(2.1%) (95% CI: 1.06–4.1)] samples tested positive for hepatitis B surface antigen (HBsAg+).

Fifty-four maize grain samples freshly harvested from subsistence farmers’ fields in southwestern Ethiopia were analyzed for multiple mycotoxins using liquid chromatography-tandem mass spectrometric (LC-MS/MS) method following extraction by acetonitrile/water/acetic acid on a rotary shaker. The grain samples were contaminated with a total of 164 metabolites, of which Fusarium and Penicillium metabolites were the most prevalent accounting for 27 and 30%, respectively.

This study was designed to assess the impacts of a mixture of deoxynivalenol (DON) and ergot alkaloids (EAs) on growth performance, rumen function, blood parameters, and carcass traits of feedlot cattle.

3D food printers facilitate novel customization of the physicochemical properties of food. This study aimed to investigate the impact of storage conditions on the inactivation of the human norovirus surrogate, Tulane virus (TuV), within 3D printed foods. TuV-inoculated protein cookie food ink (∽ 4 log PFU/g) was distributed into 18 3D food printer capsules (50 g each); half immediately underwent extrusion.

Cyclodextrin enhances the activity of bioactive compounds through the formation of inclusion complexes (ICs), but its effect on diverse compound structures and processing methods is poorly understood.

The fermented tea would appear to have some advantages over the green tea. However, the presence and density of B. cereus should be monitored. Summary Camellia sinensis var. shan is a special tea variety in Vietnam that is in high demand, especially its fermented products. This study compared the total polyphenol content (TPC), antioxidant activity, cytotoxicity, and microbiome of a green Shan tea and a five‐year‐old fermented Shan tea.

by Lingyun Li, Baoyan Li, Henghua Qu, Shan Tian, Zimeng Xu, Lulu Zhao, Xueqin Li, Baoyou Liu

Microbiology Resource Announcements, Ahead of Print.