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Lin Z, Jiang S, Zwe YH, Zhang K, Li D. Glycogen plays a key role in survival of Salmonella Typhimurium on dry surfaces and in low-moisture foods. Food Res Int 2024; 175:113714. [PMID: 38128983 DOI: 10.1016/j.foodres.2023.113714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 11/16/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Salmonella enterica is known to survive in desiccate environments and is often associated with low-moisture foods (LMFs). In this work, S. Typhimurium ATCC 14028 was found to survive better by achieving the least reductions (3.17 ± 0.20 Log CFU reduction) compared to S. Tennessee ATCC 10722 (3.82 ± 0.13 Log CFU reduction) and S. Newport ATCC 6962 (6.03 ± 0.36 Log CFU reduction) after 30 days on surfaces with a relative humidity of 49% at ambient temperature. A metabolomic analysis revealed that S. Typhimurium was still active in energy metabolism after 24 h in the desiccate environment and glycogen, an energy reserve, was drastically reduced. We followed up on the glycogen levels over 30 days and found indeed a sharp decline on the first day. However, the glycogens detected on day 7 were significantly higher (P < 0.05) and thereafter remained stable above the original levels until day 30. The expression levels of both glycogen anabolism- and catabolism-related genes (csrA, glgA, glgC, glgX) were significantly up-regulated at all tested points (P < 0.05). The glgA and glgC insertion mutants displayed weaker survivability on both dry surfaces and in representative LMFs (flour and milk powder) compared to the wild-type strain. This work highlights the role of glycogen during different periods of desiccation, which may bring novel insight into mitigating Salmonella by disrupting glycogen metabolism.
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Affiliation(s)
- Zejia Lin
- Department of Food Science & Technology, National University of Singapore, Singapore 117543, Singapore
| | - Shaoqian Jiang
- Department of Food Science & Technology, National University of Singapore, Singapore 117543, Singapore
| | - Ye Htut Zwe
- Department of Food Science & Technology, National University of Singapore, Singapore 117543, Singapore; National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Kexin Zhang
- Department of Food Science & Technology, National University of Singapore, Singapore 117543, Singapore
| | - Dan Li
- Department of Food Science & Technology, National University of Singapore, Singapore 117543, Singapore.
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Zhou C, Li C, Cui H, Lin L. Metabolomics insights into the potential of encapsulated essential oils as multifunctional food additives. Crit Rev Food Sci Nutr 2022; 64:5143-5160. [PMID: 36454059 DOI: 10.1080/10408398.2022.2151974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Growing consumer concern about foodborne disease outbreaks and health risks associated with chemical additives has propelled the usage of essential oils (EOs) as novel food additives, but are limited by instability. In this regard, a series of EOs nano/micro-capsules have been widely used to enhance their stability and improve food quality. However, classical food quality assessment methods are insufficient to fully characterize the effects of encapsulated EOs on food properties, including physical, biochemical, organoleptic, and microbial changes. Recently, the rapid development of high-throughput sequencing is accelerating the application of metabolomics in food safety and quality analysis. This review seeks to present the most recent achievements in the application of non-targeted metabolomics to identify and quantify the overall metabolite profile associated with food quality, which can guide the development of emerging food preservation technologies. The scientific findings confirm that metabolomics opens up exciting prospects for biomarker screening in food preservation and contributes to an in-depth understanding of the mechanisms of action (MoA) of EOs. Future research should focus on constructing food quality assessment criteria based on multi-omics technologies, which will drive the standardization and commercialization of EOs for food industry applications.
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Affiliation(s)
- Changqian Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
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Flock G, Richardson M, Pacitto-Reilly D, Anderson N, Chen F, Ahnrud G, Mendoza A, Senecal A. Survival of Salmonella enterica in Military Low-Moisture Food Products during Long-Term Storage at 4, 25, and 40°C. J Food Prot 2022; 85:544-552. [PMID: 34669966 DOI: 10.4315/jfp-21-321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Accepted: 10/19/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Salmonella enterica has been increasingly implicated in foodborne outbreaks involving low-moisture foods (LMF) during the recent decade. This study aimed to investigate the potential for persistence of S. enterica in a range of LMF during storage at three temperatures. LMF products, boil-in-bag eggs (freeze-dried product), chocolate protein drink, cran-raspberry First Strike bars, mocha dessert bar, and peanut butter, were inoculated with a five-strain cocktail of S. enterica and stored at 4, 25, or 40°C for 36 months. Salmonella populations remained above 7 log CFU/g in all products stored at 4°C and above 6 log CFU/g in products stored at 25°C, excluding the cran-raspberry First Strike bars. Storage at 40°C resulted in Salmonella populations above 5.5 log CFU/g in boil-in-bag eggs after 36 months and demonstrated survivability for 12 months or less in the other five products. Additionally, a mocha bar production temperature profile study identified rapid cooling of bars in which the temperatures reached would have no measurable impact on Salmonella populations. The results indicate the ability of Salmonella to survive in a variety of LMF category foods, even under adverse storage conditions and identifies how the food matrix may affect Salmonella survivability. The data indicate the importance of establishing food processing procedures that adequately mitigate the presence of Salmonella throughout food processing systems, while also increasing comprehensive understanding of Salmonella survivability mechanisms. HIGHLIGHTS
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Affiliation(s)
- Genevieve Flock
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Michelle Richardson
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Dominique Pacitto-Reilly
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Nathan Anderson
- Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Fangyu Chen
- Binjiang Center, Binjiang Boulevard, Lujiazui, Pudong, Shanghai 200120, People's Republic of China
| | - Gianna Ahnrud
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Alma Mendoza
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Andre Senecal
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
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Morphological and metabolomics impact of sublethal doses of natural compounds and its nanoemulsions in Bacillus cereus. Food Res Int 2021; 149:110658. [PMID: 34600660 DOI: 10.1016/j.foodres.2021.110658] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 07/31/2021] [Accepted: 08/17/2021] [Indexed: 01/10/2023]
Abstract
Microbiological safety in food industry are always a concern regarding sublethal tolerance in bacteria for common and natural sanitizers. Natural bacteriocins, such as nisin (NIS), may negatively interfere in the efficiency of major compounds of essential oils against foodborne pathogenic bacteria. However, nanoemulsioned forms increase the bactericidal potential of natural compounds acting synergistically. In this study, cinnamaldehyde (CIN), citral (CIT), and linalool (LIN) were evaluated independently, associated with NIS, and in nanoemulsions (NEs) against Bacillus cereus using untargeted-metabolomics. Results revealed morphological changes in the structure of B. cereus treated with NEs of CIN and CIT, both NIS-associated. In addition, sensibility tests and UHPLC-QTOF-MS analyses indicated that NIS might react together with CIT reducing the bactericidal efficiency, while the nanoemulsion of CIT effect was enhanced by NIS in nanoemulsioned forms. This study highlights the importance of prudent administration of natural compounds as antimicrobial agents to prevent sublethal tolerance in pathogenic bacteria.
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