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.

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.

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 aim of this study was to evaluate the addition of a cocktail of three lactic acid bacteria (LAB) (Lactococcus lactis, Lacticaseibacillus paracasei and Lactiplantibacillus plantarum) as a protective culture into marinated pork. The pork was artificially inoculated with two Listeria monocytogenes strains and stored for 12 days.

This study investigated the synergistic effects of ε-poly- L -lysine (ε-PL) and lysozyme against P. aeruginosa and L. monocytogenes biofilms. Single-culture biofilms of two bacteria were formed on silicone rubber (SR), stainless steel (SS), and beef surfaces and then treated with lysozyme (0.05–5 mg/mL) and ε-PL at minimum inhibitory concentrations (MICs) of 1 to 4 separately or in combination. On the SR surface, P.

The present study showed a positive correlation (both clpC and hly were downregulated) between stress response and virulence on apple surfaces, which indicates that the low‐dose gaseous ClO2 may not trigger Listeria to increase virulence or enhance the stress response. Abstract Fresh apples are vulnerable to Listeria monocytogenes (L. monocytogenes) contamination during handling and storage causing subsequent foodborne outbreaks.

Listeria monocytogenes is a concerning foodborne pathogen incriminated in soft cheese and meat-related outbreaks, highlighting the significance of applying alternative techniques to control its growth in food. In the current study, eco-friendly zinc oxide nanoparticles (ZnO-NPs) were synthesized using Rosmarinus officinalis, Punica granatum, and Origanum marjoram extracts individually.

This study determined the impact of food residues on the recovery of Listeria monocytogenes and Salmonella Typhimurium from stainless steel surfaces. Results show that food residue types tested in the present study had differentially impacted the recovery of L. monocytogenes and Salmonella during environmental monitoring. Abstract This study evaluated the impact of different food residues on the recovery of Listeria monocytogenes and Salmonella Typhimurium from stainless steel surfaces.

This research aimed to assess the potential of active food packaging as an innovative approach to enhance the quality of fresh food products. Specifically, our focus was on developing chitosan edible films combined with rosemary nanoemulsion (Ch-RNE) and carvacrol nano-emulsion (Ch-CNE) as effective antibacterial food packaging solutions. The efficacy of these films against artificially inoculated L.

Listeria monocytogenes presents significant risk to human health due to its high resistance and capacity to form toxin-producing biofilms that contaminate food. The objective of this study was to assess the inhibitory effect of citronella aldehyde (CIT) on L. monocytogenes and investigate the underlying mechanism of inhibition.

Superabsorbent bio-aerogels were developed from TEMPO-oxidized cellulose nanofibers (isolated from vegetable lignocellulosic residues) and two different commercial chitosan reactants (low and high molecular weight) by polyelectrolyte complex formation at room temperature.

Listeria monocytogenes exhibits varying levels of pathogenicity when entering the host through contaminated food. However, little is known regarding the stress response and environmental tolerance mechanism of different virulence strains to host gastrointestinal (GI) stimuli. This study analyzed the differences in the survival and genes of stress responses among two strains of L.

Human listeriosis is a foodborne disease caused by Listeria monocytogenes contamination. Most cases occur due to consumption of ready-to-eat (RTE) foods. Stewed meat in seasoning, a type of pre-packaged ready-to-eat (RTE) food, is a popular traditional product in China. We used whole genome sequencing to analyze core genome multilocus sequence typing (cgMLST), serogroups and multilocus typing sequence typing (ST) of 67 L.

Cooked, uncured meat products packaged under reduced oxygen packaging conditions require the control of anaerobic and facultative anaerobic pathogens if they are held at temperatures greater than 3°C at retail or consumer level. The objective of this study was to determine the inhibition of Listeria monocytogenes and Clostridium botulinum in cooked, uncured shredded turkey and pork formulated with synthetic or clean label antimicrobials.

An environmentally friendly method for the release of cocoa bean shell (CBS) extracts is proposed in this paper. This work aims to investigate the effect of pulsed electric field (PEF) pre-treatment on subsequent solid-liquid extraction (SLE) of metabolites with choline chloride-lactic acid natural deep eutectic solvent (NaDES) and bioactivity of cocoa bean shell (CBS) extract. Two different media for PEF application were evaluated: water and chlorine chloride-lactic acid.

The purpose of this investigation was to evaluate the microbial quality and safety of rabbit meat. A total of 49 rabbit meat samples were taken at the retail level. The mesophiles, staphylococci, Enterobacterales, and Pseudomonas spp. counts were 4.94 ± 1.08, 2.59 ± 0.70, 2.82 ± 0.67, and 3.23 ± 0.76 log CFU/g, respectively. Campylobacter spp.

Fresh vegetables have been linked to multiple foodborne outbreaks in the U.S., with Listeria monocytogenes and Salmonella enterica identified as leading causes. Beyond raw vegetables, cooked vegetables can also pose food safety concerns due to improper cooking temperature and time combinations or post-cooking contamination.

In this study, the antimicrobial activity of silver nanoparticles (AgNPs L21, AgNPs L22) produced using aqueous extracts of the Laser trilobum harvested in 2021 and 2022 was optimized. The experimental design and optimization of antimicrobial activity were performed using the response surface method (RSM).

Citrus fruits are typically waxed before packaging to prevent water loss and extend shelf-life. The survival of Listeria monocytogenes and Salmonella was evaluated in 15 different commercial finishing waxes used for fresh citrus in California. Survival of L. monocytogenes and Salmonella in citrus finishing waxes depended on wax type. Over 24 h at 4 and 22 °C, populations of L.

Listeria monocytogenes is an important food-borne pathogen with high hospitalization and case fatality rates. To cause disease, L. monocytogenes must gain access to a specific food matrix and in many cases be able to grow before the food isnsumed. The fitness of this pathogen differs between individual foods and depends on its ability to adapt to various environmental stressors that are highly specific in each food matrix.

Widespread foodborne pathogen Listeria monocytogenes exhibits a pronounced fatality rate among individuals with compromised immune systems, the elderly, and pregnant women. A simple and user-friendly approach is required to identify L. monocytogenes. A distinctive thermostatic nucleic acid amplification technology called polymerase spiral reaction (PSR) has been extensively employed in the identification of foodborne pathogens.

Listeria spp. and L. monocytogenes in poultry and pork meat. Summary The aim of this work was to evaluate the prevalence of Listeria monocytogenes and other Listeria spp. in chicken, duck, quail, turkey and pork meat, including the antibiotic resistance of isolated strains. A total of 184 meat samples were collected from different retailers in La Rioja (Spain). The presence of Listeria spp. and L. monocytogenes were detected in 24.46% and 10.32% of the meat samples respectively.

Biopreservation is an approach consisting of using microorganisms as protective cultures and/or their metabolites to optimize the microbiological quality and shelf life of food by ensuring safety or reducing food waste. Biopreservation strain selection pipelines mainly focus on inhibition strength to identify strains of interest. However, in addition to inhibition strength, inhibition activity must be able to be expressed despite significant variations in food matrix properties.

Gaseous ozone treatment, recovery and counting of microbial cells inoculated on stainless steel. Abstract The aim of this work was to evaluate the resistance of two pathogenic bacteria (Listeria monocytogenes and Salmonella enterica subsp. enterica serotype Senftenberg), and three airborne food‐spoiling filamentous fungi (Hyphopichia burtonii, Penicillium nordicum, and Aspergillus brasiliensis ATCC 16404) to gaseous ozone on stainless steel.

Listeria monocytogenes is a foodborne pathogen that contaminates food-processing environments and persists within biofilms on equipment, thus reaching final products by cross-contamination. With the growing demand for clean-label products, the search for natural antimicrobials as biopreservants, such as bacteriocins, has shown promising potential.