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Synergistic effects of combined cinnamaldehyde and nonanal vapors against Aspergillus flavus
This study evaluated the synergistic antifungal effects of vapor-phase natural agents against Aspergillus flavus with an a...
Does the high biodiversity of lactococcal bacteriophages allow predictions about their different UV-C susceptibilities?
Fermentation processes can only succeed if intact and active starter cultures are present. Bacteriophages, which can lyse ...
Genetic diversity, antibiotic resistance, and virulence characteristics of Staphylococcus aureus from raw milk over 10 years in Shanghai
Staphylococcus aureus (S. aureus) is a major cause of foodborne infections and its persistence in raw milk is a multifacet...
Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider
Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermen...
Characterization of the archaeal community in foods: The neglected part of the food microbiota
Despite the large number of studies conducted on archaea associated with extreme environments, the archaeal community comp...
Antibacterial and antibiofilm performance of low-frequency ultrasound against Escherichia coli O157:H7 and its application in fresh produce
Ultrasound technology has been focused on due to its unique advantages in biofilm removal compared with traditional antiba...
Yeast biofilms on abiotic surfaces: Adhesion factors and control methods
Biofilms are highly resistant to antimicrobials and are a common problem in many industries, including pharmaceutical, foo...
Bacteria and poisonous plants/fungi were the primary causative hazards of foodborne disease outbreaks: A five-year survey from Guangzhou, Guangdong
KeywordsFood preparation locationVibrio parahaemolyticusIntervention policy modificationsData availabilityThe datasets use...
The impact of Brevibacterium aurantiacum virulent phages on the production of smear surface-ripened cheeses
Phages are ubiquitous and are particularly abundant in environments where their bacterial hosts thrive, such as those in t...
Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu
Enzymes and microbiota in daqu are essential for the brewing of Nongxiangxing baijiu. Uncover the key enzymes and function...
Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
The increasing demand for more flavored and complex beers encourages the investigation of novel and non-conventional yeast...
Foodborne protozoan parasites in fresh mussels and oysters purchased at retail in Canada
Studies worldwide have reported the presence of protozoan parasites in a variety of commercial bivalve shellfish. The upta...
Evaluation of Listeria monocytogenes biofilms attachment and formation on different surfaces using a CDC biofilm reactor
Listeria monocytogenes can adapt, persist, and form biofilms on food premises surfaces, representing a challenge for food ...
High-pressure pulses for Aspergillus niger spore inactivation in a model pharmaceutical lipid emulsion
High hydrostatic pressure (HHP) is a non-thermal process widely used in the food industry to reduce microbial populations....
Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers
This study was conducted to compare the effects of ultraviolet light (UV), chemical sanitizers, and heat treatments on Sal...
A functional intact SUMOylation machinery in Aspergillus flavus contributes to fungal and aflatoxin contamination of food
SUMO adducts occur in Aspergillus flavus, and are implicated in fungal biology, while the underlying mechanism and the SUM...
Food safety incidents in the red meat industry: A review of foodborne disease outbreaks linked to the consumption of red meat and its products, 1991 to 2021
Red meat is a significant source of human nutrition, and the red meat industry contributes to the economy of nations. None...
Manganese uptake mediated by the NRAMP-type transporter MntH is required for acid tolerance in Listeria monocytogenes
Listeria monocytogenes is a foodborne pathogen that is characterized by its ability to withstand mild stresses (i.e. cold,...
Molecular characterization of extended-spectrum β-lactamases-producing Enterobacteriaceae species in ground beef and chicken meat
The objectives of this study were i) to characterize extended-spectrum β-lactamase-producing Enterobacteriaceae (ESBL-E) u...
Impact of the calcium concentration on the efficacy of phage phiIPLA-RODI, LysRODIΔAmi and nisin for the elimination of Staphylococcus aureus during lab-scale cheese production
Staphylococcus aureus is a Gram-positive human opportunistic pathogen that may also cause food poisoning because of the ab...
Temperate phage influence virulence and biofilm-forming of Salmonella Typhimurium and enhance the ability to contaminate food product
Salmonella is a food-borne zoonotic pathogen that threatens food safety and public health security. Temperate phages can i...
Survival and predictive modeling of Listeria monocytogenes under simulated human gastric conditions in the presence of bovine milk products
Listeria monocytogenes is an opportunistic foodborne pathogen which has been implicated in many outbreaks of foodborne dis...
Traceability, virulence and antimicrobial resistance of Yersinia enterocolitica in two industrial cheese-making plants
Between 2018 and 2019, 309 environmental and food samples were collected from two industrial cheese-making plants located ...
Enumeration, antimicrobial resistance and genomic characterization of extended-spectrum β-lactamases producing Escherichia coli from supermarket chicken meat in the United Arab Emirates
The occurrence and counts of extended-spectrum β-lactamase (ESBL)-producing Escherichia coli in retail chicken sold in the...
Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods
In the present study, the physicochemical (pH, water activity, moisture content, salt concentration) classical plate count...
Photobacterium predominate the microbial communities of muscle of European plaice (Pleuronectes platessa) caught in the Norwegian sea independent of skin and gills microbiota, fishing season, and storage conditions
The aim of this study was to investigate seasonal variations (September, December and April) in the initial microbial comm...
Temperate phage influence virulence and biofilm-forming of Salmonella Typhimurium and enhance the ability to contaminate food product
Salmonella is a food-borne zoonotic pathogen that threatens food safety and public health security. Temperate phages can i...
Simulation of contamination and elimination of Escherichia coli, Listeria monocytogenes, and Murine norovirus 1 (MNV-1) from the washing process when handling of potatoes
Root vegetables, which are in close contact with soil, are particularly vulnerable to soil contamination or decay as they ...
Inactivating Salmonella Enteritidis on shell eggs by using ozone microbubble water
The major pathogen associated with eggs is Salmonella enterica subsp. enterica serovar Enteritidis (S. Enteritidis) and ch...
A method for reducing the concentrations of Fusarium graminearum trichothecenes in durum wheat grain with the use of Debaryomyces hansenii
Fusarium head blight (FHB), caused mainly by Fusarium graminearum, is one of the most dangerous diseases of durum wheat. T...
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