Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.1
Journals
Microorganisms
Special Issues
Epidemiology, Prevention and Control of Foodborne Microbial Pathogens
share announcement

Epidemiology, Prevention and Control of Foodborne Microbial Pathogens

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 15 May 2025 | Viewed by 8818

Special Issue Editors

Prof. Dr. Marcia Nitschke

E-Mail Website
Guest Editor
São Carlos Institute of Chemistry (IQSC), University of São Paulo, Trabalhador São-Carlense Av., 400, P.O. Box 780, São Carlos 13560-970, SP, Brazil
Interests: biosurfactants; biofilms
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Gabriel Augusto Marques Rossi

E-Mail Website
Guest Editor
Department of Veterinary Medicine, University of Vila Velha, Vila Velha 29102-920, ES, Brazil
Interests: antimicrobial resistance; dairy; food microbiology; foodborne pathogens; meat
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Juliano Gonçalves Pereira

E-Mail Website
Guest Editor
School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Distrito de Rubião Jr, Botucatu 18618-970, SP, Brazil
Interests: foodborne pathogens

Special Issue Information

Dear Colleagues,

According to the World Health Organization, “Each year worldwide, unsafe food causes 600 million cases of foodborne diseases and 420,000 deaths”; they also predicted that “30% of foodborne deaths occur among children under 5 years of age”. Thus, understanding the epidemiology, prevention methods, and control of microorganisms causing foodborne diseases is essential for public health. A detailed comprehension of these areas allows the most prevalent pathogenic agents (bacteria, parasites, prions, and viruses) and their transmission routes to be characterized and monitored, enabling the development of effective strategies in order to prevent the contamination of food intended for consumption and consequently outbreaks. This significantly reduces the incidence of diseases, lessens the burden on the healthcare system, and avoids economic losses associated with treatment and productivity loss of affected individuals. Additionally, controlling the spread of pathogens to consumers is crucial for industries which face significant economic impacts during outbreaks or when recalls are necessary.

Therefore, this Special Issue aims to collate scientific research studies and literature reviews that provide relevant contributions that improve our understanding of the main routes of food contamination by pathogens and their prevention and control. This includes studies on genetic characterization (PCR, NGS, and other techniques), as well as evaluations of the effectiveness of various strategies for the prevention and control of pathogen contamination along all steps of food production chains.

Potential topics that may be relevent within the scope of our Special Issue include, but are not limited to, the following:

  • Bacillus cereus;
  • Biofilm control;
  • Clostridium spp.;
  • Disinfection procedures;
  • Epidemiology;
  • Escherichia coli;
  • Foodborne outbreaks;
  • Listeria monocytogenes;
  • Molecular epidemiology;
  • Non-thermal treatments;
  • Next-generation sequencing;
  • Parasites;
  • Salmonella spp.;
  • Viruses.

Prof. Dr. Marcia Nitschke
Prof. Dr. Gabriel Rossi
Prof. Dr. Juliano Gonçalves Pereira
Guest Editors

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. Microorganisms is an international peer-reviewed open access monthly 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 2700 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

  • biofilms
  • Clostridium spp.
  • Escherichia coli
  • foodborne
  • Listeria monocytogenes
  • outbreaks
  • parasites
  • prions
  • Salmonella spp.
  • Staphylococcus aureus
  • Vibrio spp.
  • viruses

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (6 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

26 pages, 381 KiB  
Article
Potential Use of Selected Natural Anti-Microbials to Control Listeria monocytogenes in Vacuum Packed Beef Burgers and Their Impact on Quality Attributes
by Angelos Papadochristopoulos, Joseph P. Kerry, Narelle Fegan, Catherine M. Burgess and Geraldine Duffy
Microorganisms 2025, 13(4), 910; https://doi.org/10.3390/microorganisms13040910 - 16 Apr 2025
Viewed by 266
Abstract
This study assessed the potential for natural anti-microbials to control Listeria monocytogenes in vacuum packed beef burgers. Minimum inhibitory and bactericidal concentration (MIC and MBC) results for natural anti-microbials (carvacrol; essential oils of thyme, rosemary, clove and cinnamon; hop extract; cranberry extract; cranberry [...] Read more.
This study assessed the potential for natural anti-microbials to control Listeria monocytogenes in vacuum packed beef burgers. Minimum inhibitory and bactericidal concentration (MIC and MBC) results for natural anti-microbials (carvacrol; essential oils of thyme, rosemary, clove and cinnamon; hop extract; cranberry extract; cranberry pomace; propolis extract; and chitosan sourced from both shrimp and mushroom) were used to select agents (n = 6) showing the most promise against L. monocytogenes. These agents, including chitosan from shrimp and mushroom (a novel source), and cranberry extract, were then tested against L. monocytogenes in vacuum packed beef burgers during chilled storage (3 ± 1 °C, 16 days). Following storage (16 d), the number of L. monocytogenes in beef burgers treated with chitosan (2.5%), regardless of source, was significantly lower (p < 0.05) (1.2 to 1.6 log10CFU g−1) than in the control samples, while smaller reductions (0.5 log10 CFU g−1; p < 0.05) were noted in samples with cranberry extract (0.625%). While chitosan had no significant impact on HunterLab colour measurements during chilled storage, cranberry extract significantly impacted the colour (p < 0.05), resulting in lower L*, a*, and b* values. Observational assessment of colour, odour and the overall quality of the raw meat on opening the pack found that beef burgers with added chitosan (both sources) were acceptable, while those with added cranberry extract received an overall quality score of approximately 5.4, which is above the acceptability threshold (5/10). Overall, the study showed the potential of chitosan to control L. monocytogenes in beef burgers, and the advantage of this agent sourced from mushrooms is discussed. Full article
(This article belongs to the Special Issue Epidemiology, Prevention and Control of Foodborne Microbial Pathogens)
14 pages, 7496 KiB  
Article
The Mechanistic Target of Rapamycin Mediates Clostridium perfringens-Induced Chicken Necrotic Enteritis Attenuated by Secondary Bile Acid Deoxycholic Acid
by Mohit Bansal, Tahrir Alenezi, Ying Fu, Janashrit Shrestha, Ayidh Almansour, Hong Wang, Anamika Gupta, Rohana Liyanage and Xiaolun Sun
Microorganisms 2025, 13(4), 762; https://doi.org/10.3390/microorganisms13040762 - 27 Mar 2025
Viewed by 290
Abstract
Clostridium perfringens is a prevalent gut bacterial pathogen in humans and animals. This study investigated the role of the mechanistic targets of rapamycin (mTOR) and deoxycholic acid (DCA) on C. perfringens intestinal infection. Chickens were sequentially infected with Eimeria maxima and received the [...] Read more.
Clostridium perfringens is a prevalent gut bacterial pathogen in humans and animals. This study investigated the role of the mechanistic targets of rapamycin (mTOR) and deoxycholic acid (DCA) on C. perfringens intestinal infection. Chickens were sequentially infected with Eimeria maxima and received the mTOR inhibitor rapamycin and DCA. C. perfringens-induced necrotic enteritis (NE) was evaluated using body weight gain (BWG), histopathology, bile acids, pathogen colonization, cell infiltration and death, and gene expression. The significant difference of p < 0.05 was analyzed by one-way ANOVA and multiple comparisons. Notably, rapamycin strongly reduced the subclinical and clinical NE histopathologies. DCA and DCA combined with rapamycin alleviated clinical NE and BWG loss. Rapamycin, DCA, and DCA + rapamycin attenuated bile acid reduction in NE birds, and they also reduced immune cell infiltration into the intestinal lamina propria as well as immune cell migration in vitro. At molecular levels, DCA and DCA + rapamycin reduced proinflammatory IFNγ, MMP9, IL23, and IL17 gene expression. Rapamycin, DCA, and DCA + rapamycin reduced NE-induced intestinal cell apoptosis. Together, these results suggest that mTOR signaling mediates C. perfringens-induced ileitis, and combining mTOR inhibition and DCA improves the intervention efficacy against NE ileitis and BWG loss. Full article
(This article belongs to the Special Issue Epidemiology, Prevention and Control of Foodborne Microbial Pathogens)
►▼ Show Figures

Figure 1

17 pages, 1057 KiB  
Article
Inhibitory Effects of Natural Products on Germination, Outgrowth, and Vegetative Growth of Clostridium perfringens Spores in Laboratory Medium and Chicken Meat
by Safa Q. Alfattani, Saeed S. Banawas and Mahfuzur R. Sarker
Microorganisms 2025, 13(1), 72; https://doi.org/10.3390/microorganisms13010072 - 2 Jan 2025
Viewed by 898
Abstract
Clostridium perfringens type F is a spore-forming bacterium that causes human illnesses, including food poisoning (FP) and non-foodborne gastrointestinal diseases. In this study, we evaluated the antimicrobial activities of 15 natural products against C. perfringens spore growth. Among them, garlic, onion juice, and [...] Read more.
Clostridium perfringens type F is a spore-forming bacterium that causes human illnesses, including food poisoning (FP) and non-foodborne gastrointestinal diseases. In this study, we evaluated the antimicrobial activities of 15 natural products against C. perfringens spore growth. Among them, garlic, onion juice, and undiluted essential oil constituents (EOCs) of clove, rosemary, and peppermint showed the strongest activity. Therefore, we examined the inhibitory effects of these products on each stage of the life cycle of C. perfringens FP strains, including spore germination, spore outgrowth, and vegetative growth, in laboratory media and chicken meat. Both clove and peppermint oils (at 0.5%; v/v) inactivated C. perfringens spore germination in nutrient-rich trypticase–glucose–yeast extract (TGY) medium. Furthermore, EOCs at (0.1–0.5%) arrested the spore outgrowth of C. perfringens in TGY medium. Interestingly, EOCs at 0.5% completely inhibited the vegetative growth of FP isolates during a 6 h incubation in TGY medium. However, even at 4-fold higher concentrations (2%), EOCs were unable to inactivate C. perfringens spore growth in contaminated chicken meat stored under abusive conditions. Although some of the natural products inhibited C. perfringens spore germination, outgrowth, and vegetative growth in TGY medium, no such inhibitory activity was observed when these products were applied to C. perfringens spore-inoculated chicken meat. Full article
(This article belongs to the Special Issue Epidemiology, Prevention and Control of Foodborne Microbial Pathogens)
►▼ Show Figures

Figure 1

15 pages, 809 KiB  
Article
Assessing Listeria monocytogenes Growth in Artificially Inoculated Sea-Farmed Product—Raw Sea Bass (Dicentrarchus labrax) Fillet, Produced in Greece
by Ntina Vasileiadi, Theofania Tsironi and Georgia D. Mandilara
Microorganisms 2024, 12(10), 1970; https://doi.org/10.3390/microorganisms12101970 - 28 Sep 2024
Viewed by 1052
Abstract
Listeria monocytogenes (Lm) is responsible for listeriosis, a serious foodborne disease, with high hospitalization and mortality rates worldwide. The main cause of listeriosis in humans is the consumption of ready-to-eat (RTE) foods; Commission Regulation (EC) No 2073/2005 establishes microbiological criteria for [...] Read more.
Listeria monocytogenes (Lm) is responsible for listeriosis, a serious foodborne disease, with high hospitalization and mortality rates worldwide. The main cause of listeriosis in humans is the consumption of ready-to-eat (RTE) foods; Commission Regulation (EC) No 2073/2005 establishes microbiological criteria for Lm in RTE foods. Raw fish products are widely consumed, e.g., in sushi and various seafood recipes (e.g., carpaccio, sashimi, maki, nigiri, tartare, etc.), but are not subjected to RTE food safety criteria. The aim of our study was to assess the growth potential of Lm in raw sea bass fillets obtained from a leading aquaculture company in Greece. In order to assess the growth of Lm in raw sea bass fillets, we applied the “challenge test”, a scientific experiment designed to assess the growth of Lm within a specific food product under controlled conditions. According to our results, and taking into consideration the health risk for the listeriosis-vulnerable population, raw fish products utilized in the preparation of RTE foods, including sushi and an array of seafood dishes, should be incorporated in the Category of Safety Criteria of Regulation (EC) No 2073/2005 “Ready-to-eat food able to support the growth of Listeria monocytogenes”. Full article
(This article belongs to the Special Issue Epidemiology, Prevention and Control of Foodborne Microbial Pathogens)
►▼ Show Figures

Figure 1

17 pages, 1069 KiB  
Article
Epidemiology, Virulence and Antimicrobial Resistance of Escherichia coli Isolated from Small Brazilian Farms Producers of Raw Milk Fresh Cheese
by Laryssa Freitas Ribeiro, Gabriel Augusto Marques Rossi, Rafael Akira Sato, Andressa de Souza Pollo, Marita Vedovelli Cardozo, Luiz Augusto do Amaral and John Morris Fairbrother
Microorganisms 2024, 12(8), 1739; https://doi.org/10.3390/microorganisms12081739 - 22 Aug 2024
Cited by 1 | Viewed by 1445
Abstract
This study aimed to identify contamination sources in raw milk and cheese on small farms in Brazil by isolating Escherichia coli at various stages of milk production and cheese manufacturing. The study targeted EAEC, EIEC, ETEC, EPEC, STEC, and ExPEC pathotypes, characterizing isolates [...] Read more.
This study aimed to identify contamination sources in raw milk and cheese on small farms in Brazil by isolating Escherichia coli at various stages of milk production and cheese manufacturing. The study targeted EAEC, EIEC, ETEC, EPEC, STEC, and ExPEC pathotypes, characterizing isolates for the presence of virulence genes, phylogroups, antimicrobial susceptibility, and phylogenetic relationships using PFGE and MLST. The presence of antimicrobial resistance genes and serogroups was also determined. Three categories of E. coli were identified: pathogenic, commensal, and ceftriaxone-resistant (ESBL) strains. Pathogenic EPEC, STEC, and ExPEC isolates were detected in milk and cheese samples. Most isolates belonged to phylogroups A and B1 and were resistant to antimicrobials such as nalidixic acid, ampicillin, kanamycin, streptomycin, sulfisoxazole, and tetracycline. Genetic analysis revealed that E. coli with identical virulence genes were present at different stages within the same farm. The most frequently identified serogroup was O18, and MLST identified ST131 associated with pathogenic isolates. The study concluded that E. coli was present at multiple points in milk collection and cheese production, with significant phylogroups and high antimicrobial resistance. These findings highlight the public health risk posed by contamination in raw milk and fresh cheese, emphasizing the need to adopt hygienic practices to control these microorganisms. Full article
(This article belongs to the Special Issue Epidemiology, Prevention and Control of Foodborne Microbial Pathogens)
►▼ Show Figures

Figure 1

Review

Jump to: Research

26 pages, 1262 KiB  
Review
Campylobacter jejuni/coli Infection: Is It Still a Concern?
by Piero Veronese and Icilio Dodi
Microorganisms 2024, 12(12), 2669; https://doi.org/10.3390/microorganisms12122669 - 23 Dec 2024
Cited by 1 | Viewed by 2029
Abstract
Campylobacteriosis is a leading cause of infectious diarrhea and foodborne illness worldwide. Campylobacter infection is primarily transmitted through the consumption of contaminated food, especially uncooked meat, or untreated water; contact with infected animals or contaminated environments; poultry is the primary reservoir and source [...] Read more.
Campylobacteriosis is a leading cause of infectious diarrhea and foodborne illness worldwide. Campylobacter infection is primarily transmitted through the consumption of contaminated food, especially uncooked meat, or untreated water; contact with infected animals or contaminated environments; poultry is the primary reservoir and source of human transmission. The clinical spectrum of Campylobacter jejuni/coli infection can be classified into two distinct categories: gastrointestinal and extraintestinal manifestations. Late complications are reactive arthritis, Guillain–Barré syndrome, and Miller Fisher syndrome. In the pediatric population, the 0–4 age group has the highest incidence of campylobacteriosis. Regarding the use of specific antimicrobial therapy, international guidelines agree in recommending it for severe intestinal infections. Host factors, including malnutrition, immunodeficiency, and malignancy, can also influence the decision to treat. The Centers for Disease Control and Prevention (CDC) has identified antibiotic resistance in Campylobacter as a ‘significant public health threat’ due to increasing resistance to FQs or macrolides. Although numerous vaccines have been proposed in recent years to reduce the intestinal colonization of poultry, none have shown sufficient efficacy to provide a definitive solution. Full article
(This article belongs to the Special Issue Epidemiology, Prevention and Control of Foodborne Microbial Pathogens)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-6
Back to TopTop