Experience-based knowledge has shown that bacteria can communicate with each other through a cell-density-dependent mechanism called quorum sensing (QS). QS controls specific bacterial phenotypes, such as sporulation, virulence and pathogenesis, the...
Mangifera indica L. by-products obtained by three extraction methods from three cultivars (Keitt, Sensation and Gomera-3) were tested for their antibacterial properties against 20 bacterial species. These species were selected based on their relevanc...
Difficult-to-treat bacterial infections caused by resistant human and plant pathogens severely afflict hospitals, and concern the agri-food sectors. Bacteria from the Pseudomonadaceae family, such as P. aeruginosa, P. putida, P. fluorescens, and P. s...
Protective cultures are an increasingly industrially relevant biopreservation tool for meat and meat products, responding to simultaneous demands for microbiological safety, extended shelf life, and reduced reliance on synthetic preservatives within...
The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, and chemical and sensory properties of the precooked edible portion of baby clam (PC-EP) was investigated. HPP at 400 MPa for 4...
The Arrhenius plot (logarithmic plot vs. inverse temperature) is represented by a straight line if the Arrhenius equation holds. A curved Arrhenius plot (mostly concave) is usually described phenomenologically, often using polynomials of T or 1/T. Ma...
The spoilage phenotype of microorganisms is a key mechanism leading to food spoilage, but how their metabolic environment affects the spoilage phenotype remains unclear. This study utilized metabolomics and spoilage phenotype analysis to reveal metab...
Food spoilage and the associated organisms are a continuing concern for the food industry. The microorganisms involved with food spoilage in pasteurized milk can be introduced in a variety of ways, which include those that survive pasteurization and/...
Microbial spoilage is a major cause of food waste. Microbial spoilage is dependent on the contamination of food from the raw materials or from microbial communities residing in food processing facilities, often as bacterial biofilms. However, limited...
As bread is a very important staple food, its spoilage threatens global food security. Ropy bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation, discoloration, and an odor reminiscent of rotting fruit. Increasing...
Poultry meat is the most consumed meat worldwide due to its low fat content, sensory qualities, and affordability. However, its rapid spoilage, especially when minced for products like hamburgers, is a challenge. Strategies such as sulfite addition o...
Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after stora...
Food spoilage is a serious issue dramatically impacting the worldwide need to counteract food insecurity. Despite the very expensive application of low temperatures, the proper conservation of fresh dairy products is continuously threatened at differ...
Most modern fermented foods and beverages are produced in fit-for-purpose facilities which are designed to ensure not only a reliable product, but also one safe for consumption. Despite careful hygiene, microorganisms can colonise these facilities an...
Brewer’s spent grain (BSG) and spent coffee ground (SCG) are solid sidestreams from beverage production increasingly being upcycled into food, feed and other value-added products. These solid sidestreams are prone to microbial spoilage, negativ...
Meat spoilage is a very complex combination of processes related to bacterial activities. Numerous efforts are underway to develop automated techniques for monitoring this process. We selected a panel of pH indicators and a colourimetric dye, selecti...
Food spoilage is a major concern in the food industry, especially for highly perishable foods such as beef. In this paper, we present a versatile Internet of Things (IoT)-enabled electronic nose system to monitor food quality by evaluating the concen...
Lactobacillus brevis has been widely used in industry for fermentation purposes. However, it is also associated with the spoilage of foods and beverages, in particular, beer. There is an increasing demand for natural food preservation methods, and in...
Besides meat, pig organs are traditionally consumed in Asia. However, they can be a source of food poisoning. Less is known about the microbiome associated with different organ meats and the inter-animal variation in the microbiomes of organs. The ai...
The correlation between spoilage bacteria and the degradation of aquatic food quality during chilled storage is substantial. However, our understanding of the precise roles of spoilage bacteria in oyster spoilage remains incomplete. The aim of this s...
The aim of this study was to evaluate the effect of chlorophyllin-based photodynamic inactivation (Chl-PDI) on biofilm formation and fresh-cut pakchoi quality during storage. Firstly, Chl-based PDI reduced the amount of biofilm in an in vivo experime...
Food contamination by pathogenic and spoilage bacteria causes approximately 47 million cases of foodborne diseases in the United States and leads to tons of food spoilage, worsening the food loss situation worldwide. In addition, conventional preserv...
Ready-to-eat (RTE) chicken is a popular food in China, but its lack of food safety due to bacterial contamination remains a concern, and the dynamic changes of microbial association networks during storage are not fully understood. This study investi...
Biofilms are microbial aggregation membranes that are formed when microorganisms attach to the surfaces of living or nonliving things. Importantly, biofilm properties provide microorganisms with protection against environmental pressures and enhance...
Food borne illness remains a major threat to public health despite new governmental guidelines and industry standards. Cross-contamination of both pathogenic and spoilage bacteria from the manufacturing environment can promote consumer illness and fo...
This study investigated changes in the microbial compositions of crayfish tails during storage at 4 °C (for 0–12 days) as measured using high-throughput sequencing (HTS). The specific spoilage organisms (SSOs) in the crayfish tails were iso...
Pseudomonas fluorescens is a primary spoilage bacterium in aquatic products. Due to its strong ability to adhere to surfaces and form persistent biofilm, it poses a persistent challenge to food safety. Therefore, developing strategies to effectively...
Ready-to-cook Asian moon scallop (RAM) may harbor seafood-associated spoilage and opportunistic pathogenic bacteria, leading to quality deterioration and food safety concerns. This study investigated the microbiological diversity, virulence-associate...
Shiga toxin-producing Escherichia coli O157:H7 is a food-borne pathogen and the major cause of hemorrhagic colitis. Pseudomonas is the genus most frequent psychrotrophic spoilage microorganisms present in milk. Two-species bacterial systems with E. c...
Chicken is one of the most widely consumed meats worldwide. The exploration of the bacterial diversity of chicken meat may provide new insights into the chicken-associated microbiome that will lead to moderation of food spoilage or safety. This study...
Food industry operates in a competitive market and is continually facing challenges to retain or even increase its market share. Consistent high-quality animal products are required to maintain consumer confidence and consumption. Enrichment of foods...
Food spoilage is an ongoing global issue that contributes to rising carbon dioxide emissions and increased demand for food processing. This work developed anti-bacterial coatings utilising inkjet printing of silver nano-inks onto food-grade polymer p...
The fight against food waste benefits from novel agents inhibiting spoilage. The present study investigated the preservative potential of the antimicrobial peptides Leg1 (RIKTVTSFDLPALRFLKL) and Leg2 (RIKTVTSFDLPALRWLKL) recently identified in chickp...
Refrigerated, ready-to-eat (RTE) vegetable foods are widely consumed. Microorganisms may proliferate in these foods during cold chain breaks, increasing the risks for food spoilage and foodborne disease. Despite the increasing use of novel non-therma...
Food waste and food safety issues caused by food spoilage have been brought into focus. The inhibition of food spoilage bacteria growth is the key to maintaining food quality and extending the shelf life of food. Photodynamic inactivation (PDI) is an...
Pseudomonas fluorescens is a major psychrotrophic bacterium responsible for spoilage in refrigerated foods, particularly dairy products, where deterioration is driven by biofilm formation, quorum sensing (QS) regulation, and the secretion of thermost...
The plant produced powerful secondary metabolites and showed strong antibacterial activities against food-spoiling bacterial pathogens. The present study aimed to evaluate antibacterial activities and to identify metabolites from the leaves and stems...
Pseudomonas fluorescens is a vital food spoilage bacterium that commonly spoils foods in the biofilm state. Uncovering the targets responsible for biofilm formation and disrupting their function is a promising way to control bacterial biofilms and fo...
21 August 2015
Fresh herbs such as basil constitute an important food commodity worldwide. Basil provides considerable culinary and health benefits, but has also been implicated in foodborne illnesses. The naturally occurring bacterial community on basil leaves is...
Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. As an alternative to chemical preservatives, the use of Candida pyralidae and...
Bacterial contamination is a primary threat to food safety. Therefore, the persistent development of natural antibacterial agents has become essential work. The present essay attempts to establish a systematic antibacterial activity database to instr...
19 February 2021
Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-contamination, leading to changes in the food industry’s cleaning and disinfection dynamics. Biofilm is an association of microorganisms that is irreversibly linke...
The development of new food preservatives is essential to prevent foodborne outbreaks or food spoilage due to microbial growth, enzymatic activity or oxidation. Furthermore, new compounds that substitute the commonly used synthetic food preservatives...
Biofilms enable pathogenic bacteria to survive in unfavorable environments. As biofilm-forming pathogens can cause rapid food spoilage and recurrent infections in humans, especially their presence in the food industry is problematic. Using chemical d...
Food business operators must include the results of shelf life testing in their HACCP plan. Ready-to-eat preservative-free meat products enriched with blood plasma are an unfathomable area of research in food safety. We tested modified atmosphere (80...
Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were...
An efficient microbiological decontamination protocol is required to guarantee safe food products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal technology combinations represent innovative methods adopted by the food...
It is well recognized that functional foods rich in antioxidants and antiinflammation agents including polyphenols, probiotics/prebiotics, and bioactive compounds have been found to have positive effects on the aging process. In particular, fruits pl...
Inappropriate and disproportionate antibiotic use contributes immensely to the development of antibiotic resistance in bacterial species associated with food contamination. Therefore, alternative strategies to treat multidrug-resistant (MDR) bacteria...
Foodborne pathogens rely on colonization, biofilm formation, virulence expression, and environmental adaptation as fundamental biological drivers of food safety risk. Quorum sensing (QS), a cell-density-dependent microbial communication mechanism, co...
of 4