4.7 Article

Efficacy of commercial peroxyacetic acid on Vibrio parahaemolyticus planktonic cells and biofilms on stainless steel and GreenshellTM mussel (Perna canaliculus) surfaces

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Biofilm formation, sodium hypochlorite susceptibility and genetic diversity of Vibrio parahaemolyticus

Dan Wang et al.

Summary: This study evaluated the biofilm formation ability of Vibrio parahaemolyticus isolated from seafood related environments and found that biofilm cells were less susceptible to sodium hypochlorite. Polysaccharide production was found to be possibly correlated with sodium hypochlorite resistance. Genetic diversity played a role in the variation of biofilm formation between isolates.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2023)

Review Food Science & Technology

Application and prospect of metabolomics-related technologies in food inspection

Jiazong Liu et al.

Summary: Food inspection plays a critical role in various aspects of the food industry, including nutrition, health research, and the drafting of food regulations. Instrumental analysis methods, such as NMR, GC-MS, LC-MS, and CE-MS, have become widely used in food inspection due to their efficiency, sensitivity, and accuracy.

FOOD RESEARCH INTERNATIONAL (2023)

Article Food Science & Technology

Metabolome shifts triggered by chlorine sanitisation induce Escherichia coli on fresh produce into the viable but nonculturable state

Yue Wang et al.

Summary: In recent years, chlorine-based sanitizers have been widely used for decontamination of fresh produce to address the increasing occurrence of big six Escherichia coli outbreaks. However, a latest finding suggests that chlorine may induce E. coli cells into a viable but nonculturable state, posing a new challenge to the fresh produce industry. Understanding the metabolic characteristics of these viable but nonculturable cells can provide insights for their eradication and inspire the development of targeted measures. This study collected VBNC pathogenic E. coli cells from chlorine-treated pea sprouts and characterized them using NMR-based metabolomics, elucidating the mechanisms underlying E. coli's VBNC induction and providing potential strategies for inhibition of VBNC E. coli cells.

FOOD RESEARCH INTERNATIONAL (2023)

Article Biotechnology & Applied Microbiology

Efficacy of ficin and peroxyacetic acid against Salmonella enterica serovar Thompson biofilm on plastic, eggshell, and chicken skin

Shamsun Nahar et al.

Summary: This study investigated the biofilm reduction effects of a food-grade enzyme (ficin) and a common sanitizer (PAA) on Salmonella. Results showed that ficin could enhance the efficacy of PAA in reducing biofilm. The combined use of enzyme and sanitizer proved promising in addressing food safety issues.

FOOD MICROBIOLOGY (2022)

Article Food Science & Technology

Effect of chlorine sanitizer on metabolic responses of Escherichia coli biofilms ?big six? during cross-contamination from abiotic surface to sponge cake

Zejia Lin et al.

Summary: This study investigated the effect of chlorine on the adhesion and metabolism of Escherichia coli biofilms. The results showed that chlorine disinfection significantly reduced bacterial transfer rate and had different effects on different surface materials. Different E. coli serotypes also exhibited varying resistance to chlorine and showed distinct metabolic patterns.

FOOD RESEARCH INTERNATIONAL (2022)

Article Food Science & Technology

Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface

Lin Zhao et al.

Summary: This study investigated the metabolic responses of Escherichia coli biofilms to the combined stresses of ultrasound and low concentration acidic electrolysed water. The findings showed that ultrasound disrupted nucleotide metabolism in E. coli cells within biofilms, while low concentration acidic electrolysed water treatment led to increased amino acid contents and decreased carbohydrate contents. Adaptive strategies like glutamate decarboxylase system and mixed acid fermentation were activated to different extents under combined treatment.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

Article Engineering, Environmental

Data mining of natural hazard biomarkers and metabolites with integrated metabolomic tools

Xin Mao et al.

Summary: This study proposes an integrated data analysis protocol for annotation and identification of natural products, which can facilitate metabolomic data mining and biomarker discovery.

JOURNAL OF HAZARDOUS MATERIALS (2022)

Article Food Science & Technology

Elimination of Vibrio parahaemolyticus biofilms on crab and shrimp surfaces using ultraviolet C irradiation coupled with sodium hypochlorite and slightly acidic electrolyzed water

Pantu Kumar Roy et al.

Summary: The study found that slightly acidic electrolyzed water (SAEW) alone had a significant impact on Vibrio parahaemolyticus biofilms, while the combined treatments of UV-C/NaOCl and UV-C/SAEW also effectively reduced the pathogen levels in seafood products.

FOOD CONTROL (2021)

Article Biotechnology & Applied Microbiology

Effects of Peroxyacetic Acid Spray and Storage Temperature on the Microbiota and Sensory Properties of Vacuum-Packed Subprimal Cuts of Meat

Xianqin Yang et al.

Summary: The study showed that low concentrations of PAA solutions positively modulated the meat microbiota in commercial settings, resulting in delayed spoilage of vacuum-packed beef stored at different temperatures. This differential impact could be attributed to various factors such as promoting the growth of lactic acid bacteria, synergistic antimicrobial effects with low temperatures against Enterobacteriaceae, and inhibitory effects against clostridia. These findings suggest that bacteriostatic concentrations of antimicrobial interventions can be explored for extending shelf-life of meat products.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2021)

Article Food Science & Technology

Molecular response of Vibrio parahaemolyticus to the sanitizer peracetic acid

Hin-Chung Wong et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

Article Biotechnology & Applied Microbiology

Long-Term Study of Vibrio parahaemolyticus Prevalence and Distribution in New Zealand Shellfish

C. D. Cruz et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2015)

Article Biochemistry & Molecular Biology

CheckM: assessing the quality of microbial genomes recovered from isolates, single cells, and metagenomes

Donovan H. Parks et al.

GENOME RESEARCH (2015)

Article Food Science & Technology

Comparative analysis of biofilm formation by Bacillus cereus reference strains and undomesticated food isolates and the effect of free iron

Hasmik Hayrapetyan et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)

Article Biochemical Research Methods

QUAST: quality assessment tool for genome assemblies

Alexey Gurevich et al.

BIOINFORMATICS (2013)

Article Food Science & Technology

Inactivation of biofilm cells of foodborne pathogen by aerosolized sanitizers

Sang-Hyun Park et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

Review Environmental Sciences

Environmental occurrence and clinical impact of Vibrio vulnificus and Vibrio parahaemolyticus: a European perspective

Craig Baker-Austin et al.

ENVIRONMENTAL MICROBIOLOGY REPORTS (2010)

Article Public, Environmental & Occupational Health

Emergence of Asiatic Vibrio Diseases in South America in Phase With El Nino

Jaime Martinez-Urtaza et al.

EPIDEMIOLOGY (2008)

Article Immunology

Vibrio parahaemolyticus diarrhea, Chile, 1998 and 2004

N Gonzalez-Escalona et al.

EMERGING INFECTIOUS DISEASES (2005)