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1. Gene gain and loss and recombination shape evolution of Listeria bacteriophages of the genus Pecentumvirus

Author:
Blanco Fernandez, María Dolores; Klumpp, Jochen; Barrios, Melina E.; Mbayed, Viviana A.
Source:
Genomics 2021 v.113 no.1 pp. 411-419
ISSN:
0888-7543
Subject:
food pathogens,   etc   ; DNA; Listeria monocytogenes; genes; genomics; phylogeny;     Show all 6 Subjects
Abstract:
... Listeria monocytogenes is an important food-borne pathogen and its bacteriophages are promising tools for its control in food and surfaces. Listeria bacteriophages belonging to the genus Pecentumvirus of the family Herelleviridae are strictly lytic, have a contractile tail and a large double stranded DNA genome (mean of 135.4 kb). We report the isolation and genome sequences of two new Pecentumvir ...
DOI:
10.1016/j.ygeno.2020.12.003

2. What makes a foodborne virus: comparing coronaviruses with human noroviruses

Author:
Li, Dan; Zhao, Mitchie Y; Tan, Turk Hsern Malcolm
Source:
Current opinion in food science 2021 v.42 pp. 1-7
ISSN:
2214-7993
Subject:
food pathogens,   etc   ; Coronavirinae; Norovirus; alcohols; chlorine; disinfection; food-packaging materials; foods; humans; respiratory system;     Show all 10 Subjects
Abstract:
... In order to answer the question whether coronaviruses (CoVs) can be transmitted via foods, this review made a comparison between CoVs with the most recognized foodborne virus, human noroviruses (NoVs). As a result, although CoVs indeed have shown the possibilities to remain infectious on foods and/or food packaging materials long enough (from several days to several weeks) to potentially cause tra ...
DOI:
10.1016/j.cofs.2020.04.011

3. Quantification of Campylobacter jejuni gene expression after successive stresses mimicking poultry slaughtering steps

Author:
Duqué, Benjamin; Rezé, Sandrine; Rossero, Albert; Membré, Jeanne-Marie; Guillou, Sandrine; Haddad, Nabila
Source:
Food microbiology 2021 v.98 pp. 103795
ISSN:
0740-0020
Subject:
food pathogens,   etc   ; Campylobacter jejuni; amino acids; chicken meat; cold; heat; heat shock response; lipids; risk;     Show all 9 Subjects
Abstract:
... Broiler meat is considered as the most important source of the foodborne pathogen Campylobacter jejuni. Exposure to stress conditions encountered during the slaughtering process may induce bacterial adaptation mechanisms, and enhance or decrease pathogen resistance to subsequent stress. This adaptation may result from changes in bacterial gene expression. This study aims to accurately quantify the ...
DOI:
10.1016/j.fm.2021.103795

4. Whole genome sequencing of Campylobacter in agri-food surveillance

Author:
Tong, Shanwei; Ma, Luyao; Ronholm, Jennifer; Hsiao, William; Lu, Xiaonan
Source:
Current opinion in food science 2021 v.39 pp. 130-139
ISSN:
2214-7993
Subject:
food pathogens,   etc   ; Campylobacter; detection; food chain; gastroenteritis; high-throughput nucleotide sequencing; monitoring; researchers;     Show all 8 Subjects
Abstract:
... Campylobacter is one of the world’s leading causes of bacterial gastroenteritis, raising global attention for surveillance and control. The popularization in next-generation sequencing technologies has allowed researchers to develop and implement whole genome sequencing in the monitoring and detection of foodborne pathogens. Campylobacter food chain surveillance has entered the era of whole genome ...
DOI:
10.1016/j.cofs.2020.12.020

5. Effect of Listeria monocytogenes on intestinal stem cells in the co-culture model of small intestinal organoids

Author:
Huang, Jie; Zhou, Cong; Zhou, Guanghong; Li, Haokun; Ye, Keping
Source:
Microbial pathogenesis 2021 v.153 pp. 104776
ISSN:
0882-4010
Subject:
food pathogens,   etc   ; Listeria monocytogenes; coculture; intestinal mucosa; models; mortality; organoids; pathogenesis;     Show all 8 Subjects
Abstract:
... Listeria monocytogenes is a foodborne pathogen that causes systemic infections by crossing the intestinal barrier. However, in vitro analysis of the interaction of L. monocytogenes and small intestinal epithelium has yet to be fully elucidated. To study host responses from intestinal epithelium during L. monocytogenes infection, we used the co-culture model of small intestinal organoids and L. mon ...
DOI:
10.1016/j.micpath.2021.104776

6. Mining and evaluating novel serovar-specific Salmonella C1 serogroup genes by polymerase chain reaction analysis

Author:
Ye, Qinghua; Shang, Yuting; Chen, Moutong; Pang, Rui; Li, Fan; Xiang, Xinran; Zhou, Baoqing; Wang, Chufang; Zhang, Shuhong; Zhang, Jumei; Wang, Juan; Xue, Liang; Ding, Yu; Wu, Qingping
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.141 pp. 110821
ISSN:
0023-6438
Subject:
food pathogens,   etc   ; Salmonella Infantis; epitopes; genes; pathogenicity; polymerase chain reaction; pork; protein secretion; serotypes;     Show all 9 Subjects
Abstract:
... Salmonella is a food-borne pathogen that causes worldwide infections in humans and animals. Over 2600 Salmonella serovars have been identified, and serogroup C1 (O:6, 7 epitopes) contains highly diverse serovars associated with high pathogenicity. Here, we aimed to develop a reliable polymerase chain reaction (PCR) method for detecting serovar-specific markers of Salmonella serogroup C1, with grea ...
DOI:
10.1016/j.lwt.2020.110821

7. Impact of the Resistance Responses to Stress Conditions Encountered in Food and Food Processing Environments on the Virulence and Growth Fitness of Non-Typhoidal Salmonellae

Author:
Guillén, Silvia; Nadal, Laura; Álvarez, Ignacio; Mañas, Pilar; Cebrián, Guillermo
Source:
Foods 2021 v.10 no.3
ISSN:
2304-8158
Subject:
food pathogens,   etc   ; Salmonella; genetic variation; heat; knowledge; metabolism; oxidative stress; starvation; stress tolerance; virulence;     Show all 10 Subjects
Abstract:
... The success of Salmonella as a foodborne pathogen can probably be attributed to two major features: its remarkable genetic diversity and its extraordinary ability to adapt. Salmonella cells can survive in harsh environments, successfully compete for nutrients, and cause disease once inside the host. Furthermore, they are capable of rapidly reprogramming their metabolism, evolving in a short time f ...
DOI:
10.3390/foods10030617

8. Occurrence of disinfectant-resistant bacteria in a fresh-cut vegetables processing facility and their role in protecting Salmonella enteritidis

Author:
Xu, Jing-Guo; Meng, Jiao; Bao, Wen-Jing; Kang, Jia-Mu; Chen, Jing-Yu; Han, Bei-Zhong
Source:
RSC advances 2021 v.11 no.17 pp. 10291-10299
ISSN:
2046-2069
Subject:
food pathogens,   etc   ; Salmonella Enteritidis; biofilm; biomass; disinfectants; hydrogen peroxide; plankton; sodium hypochlorite;     Show all 8 Subjects
Abstract:
... Chemical disinfectants are widely used to control foodborne pathogen contamination in fresh-cut vegetables (FVs) processing facilities. In this study, we investigated the disinfectant-resistant bacteria in a FVs processing facility and evaluate the effects of these bacteria on Salmonella enteritidis biofilm formation and disinfectant resistance. The disinfectant-resistance profiles were determined ...
DOI:
10.1039/d0ra09325d

9. Investigation of Campylobacter colonization in three Australian commercial free-range broiler farms

Author:
Pumtang-on, Pongthorn; Mahony, Timothy J.; Hill, Rodney A.; Pavic, Anthony; Vanniasinkam, Thiru
Source:
Poultry science 2021 v.100 no.3 pp. 100891
ISSN:
0032-5791
Subject:
food pathogens,   etc   ; Campylobacter coli; Campylobacter jejuni; chicken meat; farms; flocks; genetic variation; genotype; meat production;     Show all 9 Subjects
Abstract:
... Campylobacter spp. contaminated poultry products are strongly associated with foodborne illnesses worldwide. Development of effective management strategies to reduce contamination by Campylobacter spp. requires an improved understanding of the numerous factors that drive these contamination processes. Currently, chicken farms are using more free-range chicken meat production systems in response to ...
DOI:
10.1016/j.psj.2020.12.004

10. Real-time PCR identification of Listeria monocytogenes serotype 4c using primers for novel target genes obtained by comparative genomic analysis

Author:
Li, Fan; Ye, Qinghua; Chen, Moutong; Shang, Yuting; Zhang, Jumei; Ding, Yu; Xue, Liang; Wu, Shi; Wang, Juan; Pang, Rui; Lei, Tao; Zeng, Haiyan; Wu, Qingping
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110774
ISSN:
0023-6438
Subject:
food pathogens,   etc   ; Ctenopharyngodon idella; Listeria monocytogenes; genomics; quantitative polymerase chain reaction; serotypes;     Show all 6 Subjects
Abstract:
... Detection of the foodborne pathogen Listeria monocytogenes serotype 4c, one of the predominant serotypes in aquatic products, is difficult and time-consuming. Our objective was to identify novel target genes for real-time PCR detection of L. monocytogenes serotype 4c using comparative genomics to facilitate its specific identification in food products. A total of 160 Listeria genome sequences, inc ...
DOI:
10.1016/j.lwt.2020.110774

11. Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage

Author:
Osaili, Tareq M.; Hasan, Fayeza; Dhanasekaran, Dinesh Kumar; Obaid, Reyad S.; Al-Nabulsi, Anas A.; Ayyash, Mutamed; Karam, Layal; Savvaidis, Ioannis N.; Holley, Richard
Source:
International journal of food microbiology 2021 v.337 pp. 108947
ISSN:
0168-1605
Subject:
food pathogens,   etc   ; Escherichia coli O157; Listeria monocytogenes; Salmonella; antimicrobial properties; breasts; carvacrol; chickens; essential oils; thymol;     Show all 10 Subjects
Abstract:
... The objective of the study was to assess the antimicrobial effect of active essential oil components (EOs) namely (carvacrol (CA), cinnamaldehyde (CI) and thymol (TH)) on Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 in chicken tawook during storage at 4 and 10 °C. A marinade consisting of ingredients commonly used in the chicken tawook recipe was prepared and mixed with 1% ...
DOI:
10.1016/j.ijfoodmicro.2020.108947

12. Recent advances on functional nucleic acid-based biosensors for detection of food contaminants

Author:
Huo, Bingyang; Hu, Yuling; Gao, Zhixian; Li, Gongke
Source:
Talanta 2021 v.222 pp. 121565
ISSN:
0039-9140
Subject:
food pathogens,   etc   ; DNA; bacteria; biosensors; electrochemistry; food contamination; heavy metals; nanomaterials; systematic review; toxins;     Show all 10 Subjects
Abstract:
... It has seen increasing development of reliable, robust, and flexible biosensors for rapid food-safety analysis in the past few decades. Recently, functional nucleic acid-based biosensors have attracted attention because of their programmability, bottom-up characteristics, and structural switches. However, few systematic reviews devoted to categorizing the potential of DNA nanostructures and device ...
DOI:
10.1016/j.talanta.2020.121565

13. Non-typhoidal human salmonellosis in Rio Grande do Sul, Brazil: A combined source attribution study of microbial subtyping and outbreak data

Author:
Neto, Waldemir Santiago; Leotti, Vanessa Bielefeldt; Pires, Sara Monteiro; Hald, Tine; Corbellini, Luís Gustavo
Source:
International journal of food microbiology 2021 v.338 pp. 108992
ISSN:
0168-1605
Subject:
food pathogens,   etc   ; Salmonella; epidemiology; humans; models; pork; risk; salmonellosis; serotypes; source attribution; Brazil;     Show all 11 Subjects
Abstract:
... Salmonella spp. remains the most significant foodborne pathogen in south Brazil, but its epidemiology tends to change over time. Using official and surrogate data, a microbial subtyping model attributed different Salmonella serovars to laying hens, pigs, broilers, and turkeys from 2005 to 2015 in Rio Grande do Sul (RS). Additional to the subtyping model, three sub-analyses of outbreak data attribu ...
DOI:
10.1016/j.ijfoodmicro.2020.108992

14. Development of a novel polymerase spiral reaction (PSR) assay for rapid and visual detection of Clostridium perfringens in meat

Author:
Milton, A. Arun Prince; Momin, Kasanchi M.; Ghatak, Sandeep; Priya, G. Bhuvana; Angappan, M.; Das, Samir; Puro, K.; Sanjukta, R.K.; Shakuntala, I.; Sen, A.; Kandpal, B.K.
Source:
Heliyon 2021 v.7 no.1 pp. e05941
ISSN:
2405-8440
Subject:
food pathogens,   etc   ; Clostridium perfringens; DNA; detection limit; equipment; labor; livestock and meat industry; models; pork;     Show all 9 Subjects
Abstract:
... C. perfringens is a widespread foodborne pathogen and one of the major concerns in the meat industry. There is a need for a simple, rapid and equipment free detection system for C. perfringens as conventional anaerobic culture method is labour and resource intensive. Here, we applied a novel polymerase spiral reaction phenomenon to develop and evaluate an assay for effortless and visual detection ...
DOI:
10.1016/j.heliyon.2021.e05941

15. Seroprevalence of Toxoplasma gondii in free-range pigs in northern Peru

Author:
Flores, Carlos Alonso; Jimenez, Juan; Gomez-Puerta, Luis A.; Palacios, Claudia; O'Neal, Seth E.; Muro, Claudio; Gonzalez, Armando E.; Gilman, Robert H.; Calderón, Maritza
Source:
Veterinary Parasitology: Regional Studies and Reports 2021 v.23 pp. 100533
ISSN:
2405-9390
Subject:
food pathogens,   etc   ; Toxoplasma gondii; Western blotting; blood serum; humans; meat; risk; seroprevalence; swine; veterinary parasitology; Peru;     Show all 11 Subjects
Abstract:
... Toxoplasma gondii is an important foodborne pathogen worldwide, with undercooked meat as the main source of human transmission. In this study, we determined the seroprevalence of T. gondii in free-range pigs from two adjacent villages in the Tumbes region of northern Peru, El Tutumo and Nuevo Progreso. We randomly selected 100 pig serum samples collected during a prior study and processed these us ...
DOI:
10.1016/j.vprsr.2021.100533

16. Tolerance of Listeria monocytogenes to biocides used in food processing environments

Author:
Duze, Sanelisiwe Thinasonke; Marimani, Musa; Patel, Mrudula
Source:
Food microbiology 2021 v.97 pp. 103758
ISSN:
0740-0020
Subject:
food pathogens,   etc   ; Listeria monocytogenes; biocides; disinfection; food contamination; listeriosis; public health; quaternary ammonium compounds; selection pressure; transporters;     Show all 10 Subjects
Abstract:
... Listeria monocytogenes is a foodborne pathogen that causes a life-threatening disease in humans known as listeriosis. Contamination of food during processing is the main route of transmission of Listeria monocytogenes. Therefore, biocides play a crucial role in food processing environments as they act as the first line of defense in the prevention and control of L. monocytogenes. Residues of bioci ...
DOI:
10.1016/j.fm.2021.103758

17. Identification of a phosphoethanolamine transferase for lipid A modification in Vibrio parahaemolyticus

Author:
Tan, Xin; Qiao, Jun; Zhou, Qing; Huang, Danyang; Li, Hedan; Wang, Jianli; Wang, Xiaoyuan
Source:
Food control 2021 v.125 pp. 108033
ISSN:
0956-7135
Subject:
food pathogens,   etc   ; Escherichia coli; Vibrio parahaemolyticus; food safety; lipid A; mice; multiple drug resistance; pathogenicity; polymyxins; survival rate; therapeutics;     Show all 11 Subjects
Abstract:
... Vibrio parahaemolyticus is a foodborne pathogen and naturally resistant to polymyxins, the last line of therapy for infections caused by multidrug-resistant bacteria. Polymyxins resistance is typically facilitated by the modification of phosphoethanolamine group on the lipid A of lipopolysaccharide in Gram-negative bacteria. In this study, we found that VP_RS21300 encodes a phosphoethanolamine tra ...
DOI:
10.1016/j.foodcont.2021.108033

18. Polycaprolactone film functionalized with bacteriophage T4 promotes antibacterial activity of food packaging toward Escherichia coli

Author:
Choi, Inyoung; Yoo, Da Som; Chang, Yoonjee; Kim, So Yeon; Han, Jaejoon
Source:
Food chemistry 2021 v.346 pp. 128883
ISSN:
0308-8146
Subject:
food pathogens,   etc   ; Escherichia coli O157; antibacterial properties; bacteriophages; beef; chemical bonding; food chemistry; food industry; host specificity; polymers; sonication;     Show all 11 Subjects
Abstract:
... Bacteriophages (phages) have been extensively utilized as antibacterial agents in the food industry because of their host-specificity. However, their application in polymer films has been limited because of the lack of a strong attachment method for phage to the surface. We developed an antibacterial film by covalently immobilizing Escherichia coli (E. coli)-specific phage T4 on a polycaprolactone ...
DOI:
10.1016/j.foodchem.2020.128883

19. Sensitive dual readout assays based on rolling circle amplification for fluorescent and colorimetric detection of Cronobacter spp. in powdered infant formula

Author:
Liu, Ju; Xie, Guoyang; Xiong, Qin; Liang, Taobo; Xu, Hengyi
Source:
Food control 2021 v.124 pp. 107840
ISSN:
0956-7135
Subject:
food pathogens,   etc   ; Cronobacter; DNA; assays; bacteria; colorimetry; detection limit; fluorescence; fluorescent dyes; food safety; infant formulas; ligases; rolling; sampling;     Show all 14 Subjects
Abstract:
... Cronobacter spp. are important opportunistic foodborne pathogens in powdered infant formula (PIF). In this study, a sensitive and specific assay was developed for fluorescent and colorimetric detection of Cronobacter spp. in PIF samples by using ligase chain reaction and rolling circle amplification (LCR-RCA) dual-amplification strategy. A pair of gap-padlock probes was designed to induce specific ...
DOI:
10.1016/j.foodcont.2020.107840

20. Assessing the survival and sublethal injury kinetics of Listeria monocytogenes under different food processing-related stresses

Author:
Siderakou, Danae; Zilelidou, Evangelia; Poimenidou, Sofia; Tsipra, Ioanna; Ouranou, Eleni; Papadimitriou, Konstantinos; Skandamis, Panagiotis
Source:
International journal of food microbiology 2021 v.346 pp. 109159
ISSN:
0168-1605
Subject:
food pathogens,   etc   ; Listeria monocytogenes; benzalkonium chloride; death; food safety; habituation; lactic acid; peracetic acid; risk; salinity; sanitation; viability;     Show all 12 Subjects
Abstract:
... The foodborne pathogen L. monocytogenes can be present in food processing environments where it is exposed to various stressors. These antimicrobial factors, which aim to eliminate the pathogen, can induce sub-lethal injury to the bacterial cells. In the present study, we investigated the efficacy of different treatments (stresses) relevant to food processing and preservation as well as sanitation ...
DOI:
10.1016/j.ijfoodmicro.2021.109159