Spore formers can cause spoilage in the dairy industry. Current agar based methodology are slow, and have limitations in sensitivity and specificity. Shotgun metagenomic sequencing approach was tested as an alternative. It allows to broadly sampling all genes in all organisms present in a given sample. This method allows detection and identification of possible pathogens and spoilage bacteria in parallel. Shotgun metagenomics also provides a means to study unculturable microorganisms that are otherwise difficult or impossible to analyze. The specific spore-formers population changed from month-to-month. However, 3 groups of mesophilic spore-formers, (Bacillus cereus, Bacillus licheniformis/Bacillus paralicheniformis, and Brevibacillus brevis), dominated throughout the year. Total thermophilic spore-former taxonomy was considerably different from mesophilic taxonomy. The study shows potential for this technology, to facilitate the detection of spore-formers present in dairy powders, allowing informed decisions surrounding process changes to reduce the risk of spore contamination. @ https://aem.asm.org/content/84/20/e01305-18
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Spoilage and pathogenic spore-forming bacteria are a major cause of concern for producers of dairy products. Traditional agar-based detection methods employed by the dairy industry have limitations with respect to their sensitivity and specificity. The aim of this study was to identify low-abundance sporeformers in samples of a powdered dairy product, whey powder, produced monthly over 1 year, using novel culture-independent shotgun metagenomics-based approaches. Although mesophilic sporeformers were the main target of this study, in one instance thermophilic sporeformers were also targeted using this culture-independent approach. For comparative purposes, mesophilic and thermophilic sporeformers were also tested for within the same sample using culture-based approaches. Ultimately, the approaches taken highlighted differences in the taxa identified due to treatment and isolation methods. Despite this, low levels of transient, mesophilic, and in some cases potentially pathogenic sporeformers were consistently detected in powder samples. Although the specific sporeformers changed from one month to the next, it was apparent that 3 groups of mesophilic sporeformers, namely, Bacillus cereus, Bacillus licheniformis/Bacillus paralicheniformis, and a third, more heterogeneous group containing Brevibacillus brevis, dominated across the 12 samples. Total thermophilic sporeformer taxonomy was considerably different from mesophilic taxonomy, as well as from the culturable thermophilic taxonomy, in the one sample analyzed by all four approaches. Ultimately, through the application of shotgun metagenomic sequencing to dairy powders, the potential for this technology to facilitate the detection of undesirable bacteria present in these food ingredients is highlighted.
IMPORTANCE The ability of sporeformers to remain dormant in a desiccated state is of concern from a safety and spoilage perspective in dairy powder. Traditional culturing techniques are slow and provide little information without further investigation. We describe the identification of mesophilic sporeformers present in powders produced over 1 year, using novel shotgun metagenomic sequencing. This method allows detection and identification of possible pathogens and spoilage bacteria in parallel. Strain-level analysis and functional gene analysis, such as identification of toxin genes, were also performed. This approach has the potential to be of great value with respect to the detection of spore-forming bacteria and could allow a processor to make an informed decision surrounding process changes to reduce the risk of spore contamination.
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A new nano-carrier technology, for the targeted and precise the delivery of antimicrobials for sterilization of surfaces in the food industry, was developed using Engineered Water Nanostructures (EWNS). An aqueous suspension of an active ingredient (AI) was used to synthesize iEWNS (the ‘i’ denoting the AI) that are: i) engineered to have a nanoscale size; ii) have excessive electric surface charge, and iii) contain both the reactive oxygen species (ROS) formed due to the ionization of deionized (DI) water, and the AI used in their synthesis. A number of nature-inspired antimicrobials, such as H2O2, lysozyme, citric acid, and their combination, were used to synthesize a variety of iEWNS-based nano-sanitizers. The technology achieved 5-log reductions of E. coli in just minutes of exposure time with hydrogen peroxide, citric acid, and lysozyme. This aerosol-based, yet ‘dry’ intervention approach using iEWNS nano-carrier platform offers advantages over current ‘wet’ techniques that are prevalent commercially, which require grams of the AI to achieve similar inactivation, leading to increased chemical risks and chemical waste byproducts. Such a targeted nano-carrier approach has the potential to revolutionize the delivery of antimicrobials for sterilization in the food industry. @ https://www.sciencedirect.com/science/article/pii/S0956713518304985?dgcid=rss_sd_all
Despite the progress in the area of food safety, foodborne diseases still represent a massive challenge to the public health systems worldwide, mainly…
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The effect of X-ray irradiation on reducing pathogen (Salmonella, E. coli o157:H7, and Listeria monocytogenes in post-packaged ready-to-eat (RTE) deli food products was investigated by researchers at Hankyong National University in South Korea. Surfaces of samples were inoculated by a cocktail of the pathogens. Irradiation with 0.8 kGy of X-rays significantly reduced Salmonella Typhimurium, E. coli O157:H7, and Listeria monocytogenes in RTE ham slices by 5.7, 7.2, and 6.9 log CFU/g, respectively. The reason that the X-ray was effective is related to intracellular enzyme inactivation and damage to cellular DNA rather than disruption of the cell membrane. X-ray irradiation applied up to 0.8 kGy did not negatively affect product quality attributes such as color and texture of the sliced ham products. The study suggests that X-ray Irradiation can be used in RTE products, post packaging, to reduce pathogens.@ https://www.sciencedirect.com/science/article/pii/S0956713518304870
Light emitting diodes of wavelength 410 nm were used to inactivate Listeria monocytogenes stains on paperboard, an increasingly popular food packaging…
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The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced that Ukrop’s Homestyle Foods, a Richmond, VA recalled 18,296 pounds of ready-to-eat meat and poultry deli-sliced products that may be contaminated with Listeria monocytogenes. The products were produced and packaged from Sept. 14, 2018 through Oct. 3, 2018. These items were shipped to retail locations in Kentucky, Ohio, Tennessee, Virginia, and West Virginia. The problem was discovered on Oct. 4, 2018, when FSIS received notification from the company that they had received and processed products from Johnston County Hams, recalled due to Listeria monocytogenes.There have been no confirmed reports of adverse reactions due to consumption of these products. @ https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-087-2018-release
Ukrop’s Homestyle Foods, a Richmond, Va. establishment, is recalling approximately 18,296 pounds of ready-to-eat meat and poultry deli-sliced products that may be adulterated with Listeria monocytogenes.