Category Archives: Research

Research -Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages

Journal of Food Protection

Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LAB) in sliced vacuum-packed cooked sausage during storage at 4°C. The antibacterial properties of essential oils (EOs) from the medicinal plants Carum carvi, Cinnamomum zeylanicum, Curcuma longa, Citrus medica, and Eugenia caryophyllata against isolated LAB were also investigated. A total of 106 colonies were obtained on de Man Rogosa Sharpe medium after storage of sausages samples, and 16 isolates were identified from conventional morphological analysis of the bacterial populations. DNA extraction and 16S rDNA analysis indicated that Lactobacillus curvatus, Weissella viridescens, Leuconostoc mesenteroides, Enterococcus faecium, Lactobacillus reuteri, Lactobacillus dextrinicus, Lactobacillus sakei, and Pediococcus dextrinicus were the main spoilage LAB. The antibacterial properties of EOs against isolated LAB were indicated by inhibition zones on culture plates of 7.8 to 31 mm, depending on the susceptibility of the tested LAB strain. The MICs and MBCs of five EOs were determined. The most effective EO against the LAB was C. zeylanicum followed by C. carvi and C. medica, and the least effective EO was C. longa. The EO from C. zeylanicum had the highest antimicrobial activity (lowest MICs) against LAB, with EO MICs of 4.66 to 5.33 μL/mL. The most susceptible isolate was L. mesenteroides, with a MIC of 4.66 μL/mL for the C. zeylanicum EO. These data indicate that the EO from C. zeylanicum could be used as a natural preservative for vacuum-packed emulsion‐type sausage.

Research – Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages

Journal of Food Protection

Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LAB) in sliced vacuum-packed cooked sausage during storage at 4°C. The antibacterial properties of essential oils (EOs) from the medicinal plants Carum carvi, Cinnamomum zeylanicum, Curcuma longa, Citrus medica, and Eugenia caryophyllata against isolated LAB were also investigated. A total of 106 colonies were obtained on de Man Rogosa Sharpe medium after storage of sausages samples, and 16 isolates were identified from conventional morphological analysis of the bacterial populations. DNA extraction and 16S rDNA analysis indicated that Lactobacillus curvatus, Weissella viridescens, Leuconostoc mesenteroides, Enterococcus faecium, Lactobacillus reuteri, Lactobacillus dextrinicus, Lactobacillus sakei, and Pediococcus dextrinicus were the main spoilage LAB. The antibacterial properties of EOs against isolated LAB were indicated by inhibition zones on culture plates of 7.8 to 31 mm, depending on the susceptibility of the tested LAB strain. The MICs and MBCs of five EOs were determined. The most effective EO against the LAB was C. zeylanicum followed by C. carvi and C. medica, and the least effective EO was C. longa. The EO from C. zeylanicum had the highest antimicrobial activity (lowest MICs) against LAB, with EO MICs of 4.66 to 5.33 μL/mL. The most susceptible isolate was L. mesenteroides, with a MIC of 4.66 μL/mL for the C. zeylanicum EO. These data indicate that the EO from C. zeylanicum could be used as a natural preservative for vacuum-packed emulsion‐type sausage.

Research – Crowdsourcing friendly bacteria helps superbug cause infection

Science Daily Staphylococcus

Antimicrobial resistant pathogens crowdsource friendly bacteria to survive in immune cells and cause disease, a new study by the University of Sheffield has revealed.


Scientists have discovered the human pathogen Staphylococcus aureus (S.aureus), uses benign bacteria present in the skin to initiate infection.

Known commonly as its infamous antimicrobial resistant form MRSA (meticillin-resistant Staphylococcus aureus), the ground-breaking research discovered that by using the other bacteria present on the skin, the pathogen can survive the mechanisms our immune system deploys to destroy it.

The findings, published today (16 July 2018) in Nature Microbiology, give scientists a new insight into the mechanisms of the so-called superbug, which is hard to treat due to its resistance to several widely used antibiotics.

Research- A CULTURE OF FOOD SAFETY A POSITION PAPER FROM THE GLOBAL FOOD SAFETY INITIATIVE (GFSI)

GFSI

This short document is based on the content of the GFSI full position paper “a culture of food safety”. It includes the key definitions and a short description of the dimensions and critical components of food safety culture developed in the full paper. This may herefore be a helpful aide-memoire.

Crucially, the full paper places emphasis on:

1. The essential role of leaders and managers throughout an organisation, from CEO to farm, field and shop floor supervisors, from local ‘Mom and Pop’ grocery stores to large franchise restaurant organisations.

2. Why regular communication, education, metrics, teamwork and personal accountability are vital to advancing a food safety culture.

3. How learned skills including adaptability and hazard awareness move important safe food practices beyond a theoretical conversation to live in “real time.”

 

Research – Kitchen Towel As Risk Factor for Home Based Food Poisoning

Abstracts Online

Background: Cross contamination in the kitchen could contribute to home-based food poisoning. This study aimed at investigating the potential role of kitchen towels in cross contamination in the kitchen. Methods: A total of 100 kitchen towels were collected after one month of use. The bacteria were cultured and identified by standard biochemical tests. A questionnaire was also designed to investigate the potential risk factors which could affect the result. Results:  Bacterial growth was found in 49% of the kitchen towels and significantly increased by size of family, extended family and presence on children. Multipurpose towels had higher CFU than single use towels (1.31 x 107 vs 6.60 x 104; p<0.05) and humid towels had higher CFU than dry ones (4.8 x 105 vs 0.5x 105; p<0.05). The mean CFU from the towels was found to be 2.76 x 105 and was significantly higher from the cotton towels (4.98 x 105) compared to the nylon (1.64 x 105) and mixture of both towels (1.89 x 105). Out of the 49 samples which were positive for bacterial growth, 36.7% grew coliforms, 36.7% Enterococcus spp., 30.6% Pseudomonas spp., 28.6% grew Bacillus spp., 14.3% S. aureus, 4.1% Proteus spp., 2.0% coagulase negative Staphylococcus. Furthermore, S. aureus was isolated at higher rate from families of lower socio-economic status (p<0.05) and those with children (p<0.05). The risk of having coliforms was twice on humid towels than the dried ones. It was also noted that as the CFU increased, the detection rate of coliform, Enterococcus spp., Proteus spp. and Bacillus spp. also increased significantly. Furthermore, Enterococcus spp. and S. aureus were isolated at higher prevalence in bigger families (p<0.05). Diet was also found to be an important factor. Coliform and S. aureus were detected at significantly higher prevalence from families on non-vegetarian diets while a higher prevalence of Enterococcus species from the kitchen towels of vegetarian families. Conclusions: This study conclude that kitchen towels could be very important source bacterial contamination which could contribute to food poisoning. The multipurpose usage of kitchen towels should be discouraged.

Research – A new toxin discovered in Cholera bacteria

Science Daily 

 

The bacterium Vibrio cholerae was discovered more than 150 years ago but remains as one of the main causes of bacterial infectious disease globally, especially in low-income nations where it occurs endemic, and outbreaks of cholera disease can lead to major epidemics.

In addition to causing cholera disease characterized by very severe watery diarrhea, different variants of V. cholerae can cause, for example, wound infections and infections in the ear canal (ear inflammation). If the infection is reaching the bloodstream, it can lead to blood poisoning. Such variants of Vibrio bacteria are common in brackish water, but can be found both in freshwater and saltwater and are also present in such environments in our country.

Scientists from Umeå University have now discovered and characterised the structure and function of a so far unknown Vibrio toxin. A team led by Professor Sun Nyunt Wai at Department of Molecular Biology and MIMS used the worm Caenorhabditis elegans as a predatory host for the bacteria and identified by molecular genetic analysis the V. cholerae genes required for production and release of the new protein toxin, now called MakA.

“In addition to the toxicity of MakA demonstrated with C. elegans, our studies revealed that upon infection of Zebrafish the toxin caused damage in particular to the intestinal system,” explains Sun Nyunt Wai.

Sun Nyunt Wai lrSun Nyunt Wai and her colleagues were also curious about the details of the bacterial release mechanism of the newly discovered toxin from V. cholerae.

Research – Evaluation of an Environmental Monitoring Program for the Microbial Safety of Air and Surfaces in a Dairy Plant Environment

Journal of food Protection

Microbiological hazards can occur when foodstuffs come into contact with contaminated surfaces or infectious agents dispersed by air currents in the manufacturing environment. An environmental monitoring program (EMP) is a critical aspect of sustainable and safe food manufacturing used to evaluate the effectiveness of the microbial controls in place. An effective EMP should be based on risk analysis, taking into account previous sampling history to determine the selection of the sampling points, the scope of the test, and the frequency of analysis. This study involved evaluation of the environmental monitoring regime and microbiological status of a medium-sized dairy plant manufacturing food ingredients, e.g., proteins, milk powders, and dairy fats. The data specific to microbial tests (n = 3,468), recorded across 124 fixed sampling locations over a 2-year period (2014 to 2015) from air (n = 1,787) and surfaces (n = 1,681) were analyzed. The aim of this study was to highlight the strengths and weaknesses of the EMP in a select dairy processing plant. The results of this study outline the selection of sampling locations, the scope of the test, and the frequency of analysis. An analysis of variance revealed subsections of the manufacturing areas with high risk factors, especially the packaging subsection specified for bulk packaging, the atomizer, and the fluidized bed. The temporal and spatial analysis showed the potential to reduce or relocate the monitoring effort, most notably related to total coliforms and Staphylococcus aureus, across the dairy plant due to homogeneity across the sampling subsections with little or no deviations. The results suggest a need to reevaluate the current EMP and the corrective action plan, especially with regard to detection of pathogens. Recommendations for optimization of the EMP are presented to assist the dairy industry with reviewing and revising the control measures and hazard assessment with regard to existing contamination issues.

Research – Ruminant and chicken: important sources of Campylobacteriosis in France

Poultry Med

Campylobacter spp. are regarded as the most common foodborne bacterial zoonosis in Europe, despite potential underestimation due to underreporting of cases. In France, C. jejuni is responsible for nearly 80% of human infections while C. coli accounts for around 15%. The economic burden of campylobacteriosis has been estimated to 2.4 billion euros annually in Europe, with estimates of £50 million in 2008–2009 in the United Kingdom and 82 million euros in the Netherlands in 2011.Pathogen source attribution studies are a useful tool for identifying reservoirs of human infection. Based on Multilocus Sequence Typing (MLST) data, such studies have identified chicken as a major source of C. jejuni human infection. The use of whole genome sequence-based typing methods offers potential to improve the precision of attribution beyond that which is possible from 7 MLST loci. Using published data and 156 novel C. jejuni genomes sequenced in this study, the researchers performed probabilistic host source attribution of clinical C. jejuni isolates from France using three types of genotype data: comparative genomic fingerprints; MLST genes; 15 host segregating genes previously identified by whole genome sequencing. Consistent with previous studies, chicken was an important source of campylobacteriosis in France (31–63% of clinical isolates assigned). There was also evidence that ruminants are a source (22–55% of clinical isolates assigned), suggesting that further investigation of potential transmission routes from ruminants to human would be useful.

Information – Models to develop and validate process preventive controls Decision-support for the food industry

ComBase

Computational Biology Premium (CB Premium) supports a new era of predictive microbiology and risk-based food safety (e.g. FSMA), by providing the food community with peer-reviewed models accessed via a uniform interface. Much like ComBase, CB+ serves as a repository of models and risk management tools. However, what differentiates CB+ is it’s sole focus on predictive models that have been developed for and validated in real commercial foods.

Since co-founding ComBase in 2000, Dr Mark Tamplin has interacted with numerous members of the food safety community. A universal request was for predictive models applicable to commercial foods. CB+ was designed to meet this demand.

Our Vision is that CB+ will be the leading predictive microbiology resource used by small and large food companies to develop and validate process preventive controls. Our Goals to realizing this vision involve actively engaging with the food industry to identify high demand models, and then interacting with and supporting food safety researchers who produce the predictive models that fill these information gaps.

CB+ supports all lead model authors by providing free access to CB+, as well as measuring the number of times users access individual models, thus documenting model impact.

CB+ is owned by the University of Tasmania, and produced and delivered through the Tasmania Institute of Agriculture.

Our operational team includes Mark Tamplin and Daniel Marin Hervias, the technical manager who designs the CB+ web application and software framework. In addition, a small team of scientists help identify and format new models for CB+.

Research – Staphylococcus aureus infection dynamics

Plos One 

 

Staphylococcus aureus is a human commensal that can also cause systemic infections. This transition requires evasion of the immune response and the ability to exploit different niches within the host. However, the disease mechanisms and the dominant immune mediators against infection are poorly understood. Previously it has been shown that the infecting S. aureus population goes through a population bottleneck, from which very few bacteria escape to establish the abscesses that are characteristic of many infections. Here we examine the host factors underlying the population bottleneck and subsequent clonal expansion in S. aureus infection models, to identify underpinning principles of infection. The bottleneck is a common feature between models and is independent of S. aureus strain. Interestingly, the high doses of S. aureus required for the widely used “survival” model results in a reduced population bottleneck, suggesting that host defences have been simply overloaded. This brings into question the applicability of the survival model. Depletion of immune mediators revealed key breakpoints and the dynamics of systemic infection. Loss of macrophages, including the liver Kupffer cells, led to increased sensitivity to infection as expected but also loss of the population bottleneck and the spread to other organs still occurred. Conversely, neutrophil depletion led to greater susceptibility to disease but with a concomitant maintenance of the bottleneck and lack of systemic spread. We also used a novel microscopy approach to examine abscess architecture and distribution within organs. From these observations we developed a conceptual model for S. aureus disease from initial infection to mature abscess. This work highlights the need to understand the complexities of the infectious process to be able to assign functions for host and bacterial components, and why S. aureus disease requires a seemingly high infectious dose and how interventions such as a vaccine may be more rationally developed.