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Applied Sciences
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Food Safety and Microbiological Hazards
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Food Safety and Microbiological Hazards

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (10 October 2023) | Viewed by 6396

Special Issue Editor

Dr. Sefater Gbashi

E-Mail Website
Guest Editor
Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa
Interests: food safety and security; mycotoxins; fungi and mycotoxicology; food microbiology

Special Issue Information

Dear Colleagues,

Food safety is a necessary individual right and a fundamental element of human health and socio-economic development (as per the UN’s SDGs, nos. 1 and 2), but has remained largely elusive and continues to challenge public health systems globally. Pathogenic bacteria, fungi, and viruses are the drivers of microbiological food hazards and are the major causative agents of food safety issues around the world. These microorganisms are ubiquitous and can enter the food supply chain at any point from farm to fork, with their impacts having far-reaching detrimental consequences on health/wellbeing, food security, and sustainable development. Furthermore, the disproportionate impact of food safety on certain societal groups (e.g., children, the elderly, the poor, and other vulnerable members of society) further exacerbates this dire situation. To make matters worse, episodes of microbiological food hazards often remain obscured to health workers for extended periods, except when many people are affected; the majority go unreported or investigated. Further to these, globalization and other changing societal/environmental patterns also present unique challenges, such as the risks of pathogen migration to new territories, the evolution of existing pathogens (e.g., changes in virulence, invasiveness, antibiotic resistance, and the colonization of new food substrates), and the emergence of new pathogens. These factors eminently compound the enormity and complexity of the already exhausting task of ensuring microbiological food safety, and accentuate the need for more proactive and innovative research approaches in mitigating microbiological food risks.

This Special Issue, entitled “Food Safety and Microbiological Hazards”, provides a platform for researchers and other relevant actors along the food supply chain to share knowledge and empirical evidence to strengthen our understanding of the dynamics of food safety and microbiological hazards and guide future research and relevant policy engagements to ensure food safety and public health. Within this broad scope, the following subtopics are of particular interest: (i) epidemiology of microbiological food hazards and their causative agents, (ii) microbiological toxins as food safety hazards, (iii) surveillance and risk assessment of microbiological hazards in food and food systems, (iv) microbiological food safety practices, guidelines, and regulatory frameworks, (v) risk communication, awareness, and consumer education, (vi) prevention, control, and management of food pathogens, (vii) emerging microbiological pathogens and food safety implications, (viii) biotechnology and bioengineering: prospects and consequences for microbial food safety, (ix) globalization and the digital revolution: challenges and opportunities for food safety, and (x) microbiological food safety with a special focus on sub-Saharan Africa.

Dr. Sefater Gbashi
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • microbiological food hazards
  • food spoilage
  • food pathogens
  • microbiological contaminants of foods
  • foodborne disease
  • microbial toxins

Published Papers (5 papers)

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Research

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11 pages, 1056 KiB  
Article
Prevalence of Enterobacteriaceae in Camel, Cattle, and Sheep Carcasses at Slaughterhouses and Butcher Shops
by Fahad Al-Asmari, Siddig H. Hamad and Salah A. Al Hashedi
Appl. Sci. 2023, 13(20), 11495; https://doi.org/10.3390/app132011495 - 20 Oct 2023
Viewed by 785
Abstract
Enterobacteriaceae can contaminate meat during various processing stages, including slaughter, evisceration, and b utchering, potentially causing foodborne illnesses. The purpose of this study was to investigate the prevalence of Enterobacteriaceae in carcass samples obtained from slaughterhouses and meat cuts collected from butcher shops. [...] Read more.
Enterobacteriaceae can contaminate meat during various processing stages, including slaughter, evisceration, and b utchering, potentially causing foodborne illnesses. The purpose of this study was to investigate the prevalence of Enterobacteriaceae in carcass samples obtained from slaughterhouses and meat cuts collected from butcher shops. A total of 120 samples of camel, cattle, and sheep meat were analyzed for microbial contamination and isolates were identified using the PCR test. Total viable count ranged from 4.91 to 5.37 Log10 CFU/g in slaughterhouses and butcher shops. E. coli dominated, with 84 out of the 120 samples (70%) contaminated, where contamination was highest in camel meat and lowest in sheep meat with 100% and 30% of contaminated samples, respectively. Salmonella was confirmed in 40% of camel, 47.5% of cattle, and 32.5% of sheep samples. In addition, twenty-five Enterobacteriaceae strains belonging to 19 different genera were detected in the meat samples. The highest occurrence was in the sheep samples with 15 different genera followed by the camels and the cattle samples with 14 different genera each. The presence of Enterobacteriaceae in camel, cattle, and sheep carcasses raises significant concerns regarding food safety. Adherence to good hygiene practices throughout animal slaughtering is crucial to minimize the risk of infection and transmission and ensure food safety. Full article
(This article belongs to the Special Issue Food Safety and Microbiological Hazards)
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14 pages, 1512 KiB  
Article
Methicillin Resistance of Food-Borne Biofilm-Forming Staphylococci
by Acácio Salamandane, Jussara Correia, Belo Afonso Muetanene, Madalena dos Santos, Manuel Malfeito-Ferreira and Luísa Brito
Appl. Sci. 2023, 13(13), 7725; https://doi.org/10.3390/app13137725 - 29 Jun 2023
Cited by 4 | Viewed by 952
Abstract
The aim of this study was to evaluate the biofilm-forming ability and the resistance of planktonic cells and biofilm to methicillin (MIC and MBC, and log CFU/cm2 reduction, respectively). Thirty-four isolates were used, including coagulase-positive Staphylococcus (CPS) and coagulase-negative Staphylococcus (CNS), recovered [...] Read more.
The aim of this study was to evaluate the biofilm-forming ability and the resistance of planktonic cells and biofilm to methicillin (MIC and MBC, and log CFU/cm2 reduction, respectively). Thirty-four isolates were used, including coagulase-positive Staphylococcus (CPS) and coagulase-negative Staphylococcus (CNS), recovered from ready-to-eat (RTE) foods. Biofilm-forming ability was based on enumeration of viable cells from biofilms formed on three types of surfaces, namely stainless steel, polystyrene, and glass. Thirteen of the thirty-four isolates (38.2%) were methicillin-resistant (MIC higher than 4 µg/mL). Staphylococcus aureus (CPS) and Staphylococcus saprophyticus (CNS) were the species that showed the highest percentage of resistance (50% and 71.4%, respectively). Staphylococcus warneri was the only species susceptible to methicillin. In 20 of the 34 isolates, the MBC value was twice the MIC value. The CPS (S. aureus) and the CNS (the other species) were not significantly different (p > 0.05) on biofilm-forming ability on the three surfaces used. However, when comparing the averages obtained for the biofilm-forming ability of the isolates, the values obtained (log CFU/cm2) in polystyrene were significantly higher (p < 0.05) than those obtained with the isolates on stainless steel. On the other hand, data from biofilm-forming ability of the isolates on glass and stainless steel are positively and significantly correlated with each other (r = 0.54; p = 0.02). It was not possible to determine the concentration of methicillin that promotes biofilm removal since log reductions were less than 3 log CFU/cm2. The results of this study indicate that foodborne CPS and CNS can form biofilms on different types of material. As these biofilms are resistant to high concentrations of methicillin, their occurrence in food environments and their spread to medical settings can result in staphylococcal food poisoning or, in the worst-case scenario, septicemia, respectively. Good hygiene and good manufacturing practices (GHP and GMP) are therefore mandatory to prevent contamination with Staphylococcus spp. Full article
(This article belongs to the Special Issue Food Safety and Microbiological Hazards)
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14 pages, 1718 KiB  
Article
Effect of Yoghourt Starter Culture and Nickel Oxide Nanoparticles on the Activity of Enterotoxigenic Staphylococcus aureus in Domiati Cheese
by Ahmed A.-H. Ahmed, Nagah Maharik, Antonio Valero, Walaa Elsherif and Sahar Mahmoud Kamal
Appl. Sci. 2023, 13(6), 3935; https://doi.org/10.3390/app13063935 - 20 Mar 2023
Cited by 1 | Viewed by 1343
Abstract
Domiati cheese is the most popular type of white soft cheese in Egypt. Staphylococcus aureus is a common microorganism that can easily contaminate Domiati cheese during processing and distribution. Enterotoxigenic S. aureus strains produce staphylococcal enterotoxins (SE) that have been involved in food [...] Read more.
Domiati cheese is the most popular type of white soft cheese in Egypt. Staphylococcus aureus is a common microorganism that can easily contaminate Domiati cheese during processing and distribution. Enterotoxigenic S. aureus strains produce staphylococcal enterotoxins (SE) that have been involved in food poisoning outbreaks worldwide. The aim of the present study was to examine the inhibitory effect of yoghourt starter culture and nickel oxide nanoparticles (NiO NPs) on the development of the enterotoxigenic S. aureus together with the enterotoxin production during the manufacturing and storage of Domiati cheese. Fresh cow’s milk was inoculated with S. aureus in a count of six log CFU/mL with the addition of either yoghourt starter culture or NiO Nps. The cytotoxicity of NiO NPs on normal human epithelial cells (HEC) was assessed using the MTT assay. In the current study, the inoculated milk was used for making Domiati cheese and the survival Weibull and log-linear models were fitted to the observed data. The obtained results showed that the mean log count of S. aureus decreased one week earlier by using yoghourt starter culture. Staphylococcal enterotoxin A (SEA) was identified only in the control cheese. Notably, Domiati cheese contained MIC of NiO NPs (35 µg/mL), which resulted in a significant decrease in S. aureus counts since at day 21 of cheese ripening it was not detected (<10 CFU/g). Overall, the current study indicated that the addition of yoghourt starter culture and NiO NPs during the processing of Domiati cheese could be useful candidates against S. aureus and enterotoxin production in the dairy industry. Full article
(This article belongs to the Special Issue Food Safety and Microbiological Hazards)
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12 pages, 732 KiB  
Article
Challenge Test in Catalan “Mató” Fresh Cheese to Assess the Antimicrobial Activity of Ericaria selaginoides Extracts against Bacillus cereus
by Susana Rubiño, Teresa Aymerich, César Peteiro, Sara Bover-Cid and María Hortós
Appl. Sci. 2023, 13(4), 2207; https://doi.org/10.3390/app13042207 - 9 Feb 2023
Viewed by 1855
Abstract
Growing consumer demand for high-quality products coupled with minimally processed products and a minor use of synthetic food additives have increased the need to search for new sources of natural antimicrobials to ensure product safety. This study aimed to evaluate the antimicrobial activity [...] Read more.
Growing consumer demand for high-quality products coupled with minimally processed products and a minor use of synthetic food additives have increased the need to search for new sources of natural antimicrobials to ensure product safety. This study aimed to evaluate the antimicrobial activity of extracts from the brown algae Ericaria selaginoides against Bacillus cereus in typical Catalan fresh cheese (“mató”) by means of challenge testing. Three concentrations of a crude extract and its corresponding two subfractions (non-polar and mid-polar) obtained after purification showed an antimicrobial dose-dependent effect on B. cereus, from inhibition to inactivation. The best results were obtained with higher concentrations of the non-polar subfraction that caused a total inactivation of the inoculated pathogen after 2 or 4 days, followed by the mid-polar that inactivated B. cereus after 2 or 6 days. The results showed an improvement in the antimicrobial effect after purification compared with the effect observed when the crude extract was tested. Moreover, compounds of different chemical natures may be involved in this antimicrobial activity since it remained in both subfractions after purification. The results obtained in this work show the great potential of macroalgae extracts as natural food preservatives against B. cereus in fresh cheese. Full article
(This article belongs to the Special Issue Food Safety and Microbiological Hazards)
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Review

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28 pages, 915 KiB  
Review
Enhancing Food Integrity through Artificial Intelligence and Machine Learning: A Comprehensive Review
by Sefater Gbashi and Patrick Berka Njobeh
Appl. Sci. 2024, 14(8), 3421; https://doi.org/10.3390/app14083421 - 18 Apr 2024
Viewed by 621
Abstract
Herein, we examined the transformative potential of artificial intelligence (AI) and machine learning (ML) as new fronts in addressing some of the pertinent challenges posed by food integrity to human and animal health. In recent times, AI and ML, along with other Industry [...] Read more.
Herein, we examined the transformative potential of artificial intelligence (AI) and machine learning (ML) as new fronts in addressing some of the pertinent challenges posed by food integrity to human and animal health. In recent times, AI and ML, along with other Industry 4.0 technologies such as big data, blockchain, virtual reality, and the internet of things (IoT), have found profound applications within nearly all dimensions of the food industry with a key focus on enhancing food safety and quality and improving the resilience of the food supply chain. This paper provides an accessible scrutiny of these technologies (in particular, AI and ML) in relation to food integrity and gives a summary of their current advancements and applications within the field. Key areas of emphasis include the application of AI and ML in quality control and inspection, food fraud detection, process control, risk assessments, prediction, and management, and supply chain traceability, amongst other critical issues addressed. Based on the literature reviewed herein, the utilization of AI and ML in the food industry has unequivocally led to improved standards of food integrity and consequently enhanced public health and consumer trust, as well as boosting the resilience of the food supply chain. While these applications demonstrate significant promise, the paper also acknowledges some of the challenges associated with the domain-specific implementation of AI in the field of food integrity. The paper further examines the prospects and orientations, underscoring the significance of overcoming the obstacles in order to fully harness the capabilities of AI and ML in safeguarding the integrity of the food system. Full article
(This article belongs to the Special Issue Food Safety and Microbiological Hazards)
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