Yet, this is influenced by several factors, including the type of microbe causing contamination, the storage temperature, the pH and ingredients of the dressing, and the specific type of salad vegetable used. A significant lack of published literature explores the efficacy of antimicrobial treatments for salad dressings and salads. Broad-spectrum antimicrobial treatments compatible with produce flavor and applicable at a competitive price represent a significant challenge. read more The prevention of produce contamination, particularly at producer, processor, wholesale, and retail stages, along with enhanced foodservice hygiene protocols, will exert considerable influence in diminishing the risk of foodborne illnesses from salads.

This study sought to compare the efficiency of a conventional chlorinated alkaline treatment and an alternative method involving chlorinated alkaline plus enzymatic treatment in eradicating biofilms produced by four different strains of Listeria monocytogenes (CECT 5672, CECT 935, S2-bac, and EDG-e). Then, the evaluation of cross-contamination to chicken broth from non-treated and treated biofilms developed on stainless steel surfaces is essential. Analysis revealed that every L. monocytogenes strain exhibited adhesion and biofilm formation at comparable growth densities of roughly 582 log CFU/cm2. Untreated biofilms, when placed in contact with the model food, displayed an average potential for global cross-contamination of 204%. Biofilms treated with chlorinated alkaline detergent showed transference rates similar to untreated biofilms, attributable to a large number of residual cells (around 4 to 5 Log CFU/cm2) remaining on the surface. A significant exception was the EDG-e strain, whose transference rate reduced to 45%, likely due to the protective biofilm matrix. In opposition to the control, the alternative treatment prevented cross-contamination in the chicken broth due to its high efficacy in biofilm control (less than 0.5% transference), save for the CECT 935 strain, which exhibited a distinct response. Therefore, implementing more strenuous cleaning treatments in processing environments can decrease the possibility of cross-contamination.

Foodborne diseases are frequently linked to Bacillus cereus phylogenetic group III and IV strains present in food products, which produce toxins. Reconstituted infant formula and several cheeses, among milk and dairy products, are sources from which these pathogenic strains have been identified. In India, paneer, a fresh, delicate cheese, is susceptible to contamination by foodborne pathogens, including Bacillus cereus. Surprisingly, there are no published studies on the occurrence of B. cereus toxin formation in paneer, along with a lack of predictive models that quantify the growth of the pathogen in paneer under various environmental conditions. read more B. cereus group III and IV strains, isolated from dairy farm environments, were examined for their capacity to produce enterotoxins in the presence of fresh paneer. The growth of a four-strain cocktail of toxin-producing B. cereus bacteria was monitored in freshly prepared paneer samples kept at temperatures between 5 and 55 degrees Celsius, and modeled using a one-step parameter estimation, combined with bootstrap re-sampling to produce confidence intervals for the model's parameters. Paneer provided a suitable environment for the pathogen's growth, spanning temperatures from 10 to 50 degrees Celsius. The developed model's accuracy was corroborated by the observed data (R² = 0.972, RMSE = 0.321 log₁₀ CFU/g). The parameters defining the growth of B. cereus in paneer, with 95% confidence intervals, show a growth rate of 0.812 log10 CFU/g/h (0.742, 0.917); an optimal temperature of 44.177°C (43.16°C, 45.49°C); a minimum temperature of 44.05°C (39.73°C, 48.29°C); and a maximum temperature of 50.676°C (50.367°C, 51.144°C). To enhance paneer safety and contribute to the limited knowledge of B. cereus growth kinetics in dairy products, the model can be used in food safety management plans and risk assessments.

The heightened thermal resistance of Salmonella in low-moisture foods (LMFs) due to low water activity (aw) poses a significant threat to food safety. We examined if trans-cinnamaldehyde (CA, 1000 ppm) and eugenol (EG, 1000 ppm), which expedite thermal inactivation of Salmonella Typhimurium in water, exhibit a comparable effect on bacteria adapted to low water activity (aw) conditions within various liquid milk components. Thermal inactivation (55°C) of S. Typhimurium was significantly hastened by the presence of CA and EG within whey protein (WP), corn starch (CS), and peanut oil (PO) formulations with a water activity of 0.9; however, this accelerated effect was not evident in bacteria adapted to a lower water activity of 0.4. Bacterial thermal resistance was found to be affected by the matrix at a water activity of 0.9, demonstrating a ranking of WP surpassing PO, which in turn surpassed CS. Heat treatment with CA or EG had a response on bacterial metabolic activity that was partially influenced by the characteristics of the food matrix. In environments with reduced water activity (aw), bacteria exhibit a decreased membrane fluidity, characterized by a shift towards a higher saturated to unsaturated fatty acid ratio. This compositional adjustment, in response to lower aw, increases membrane rigidity, thus enhancing their resistance against combined treatments. This study investigates the influence of water activity (aw) and food components on antimicrobial heat treatments in liquid milk fractions (LMF), revealing the underlying mechanisms of resistance.

Modified atmosphere packaging (MAP) may not prevent spoilage of sliced cooked ham, as lactic acid bacteria (LAB) can flourish in a psychrotrophic environment, becoming dominant. Colonization, influenced by the strain's characteristics, can cause premature spoilage, featuring off-flavors, gas and slime production, discoloration, and an increase in acidity. The objective of this research was to isolate, identify, and characterize potential food cultures with protective properties capable of inhibiting or postponing the spoilage of cooked ham. To initiate the process, microbiological analysis identified microbial consortia within both undamaged and spoiled lots of sliced cooked ham, using media for the detection of lactic acid bacteria and total viable counts. read more A diversity in colony-forming unit counts was found in both deteriorated and pristine specimens, spanning from below 1 Log CFU/g to a maximum of 9 Log CFU/g. In order to identify strains which could inhibit spoilage consortia, the consortia were then evaluated for their interactions. Strains exhibiting antimicrobial activity were discovered and meticulously characterized using molecular methods, and their physiological properties were then investigated. Among the 140 isolated strains, a set of nine were chosen for their capacity to inhibit a large number of spoilage consortia, their ability to prosper and ferment at 4 degrees Celsius, and for their production of bacteriocins. A study evaluated the efficacy of fermentation, employing food cultures, by means of in situ challenge tests. Analysis of the microbial profiles in artificially inoculated cooked ham slices during storage was accomplished through high-throughput 16S rRNA gene sequencing. The native population, present within its natural habitat, displayed competitive superiority against the inoculated strains; just a single strain effectively decreased the native population, bringing its relative abundance to approximately 467% of the original amount. This study's findings offer insights into selecting indigenous LAB based on their effectiveness against spoilage consortia, with the goal of identifying protective cultures capable of enhancing the microbial quality of sliced cooked ham.

Fermented drinks, such as Way-a-linah from the fermented sap of Eucalyptus gunnii and tuba from the fermented syrup of Cocos nucifera fructifying buds, are part of the diverse range of beverages produced by Aboriginal and Torres Strait Islander peoples of Australia. The description includes the characterisation of yeast isolates from samples associated with way-a-linah and tuba fermentations. The Central Plateau in Tasmania and Erub Island in the Torres Strait served as the source locations for the obtained microbial isolates. Amongst the yeast species prevalent in Tasmania, Hanseniaspora and Lachancea cidri were most abundant, while the most numerous yeast types on Erub Island were Candida species. Tolerance to the production-related stress conditions of fermented beverages, along with the relevant enzyme activities affecting appearance, aroma, and flavor, were evaluated in the isolates. Based on the results of the screening, eight isolates were examined for their volatile profiles while fermenting wort, apple juice, and grape juice. Significant differences in the volatile compounds were found in beers, ciders, and wines that were fermented using distinct microbial strains. These isolates' potential to yield fermented beverages with exceptional aromas and tastes is highlighted in these findings, showcasing the vast array of microbes in fermented beverages produced by Australia's Indigenous communities.

The escalating incidence of Clostridioides difficile infections, along with the persistent presence of clostridial spores at various stages of the food supply chain, raises the possibility of this pathogen being transmitted through food. Spore viability of Clostridium difficile ribotypes 078 and 126 was investigated in chicken breast, beef steak, spinach, and cottage cheese, stored under refrigerated (4°C) and frozen (-20°C) conditions, with and without subsequent mild sous vide cooking (60°C, 1 hour). To ascertain whether phosphate buffer solution is a suitable model for real food matrices such as beef and chicken, spore inactivation studies were performed at 80°C, in order to yield D80°C values. Chilled, frozen, or sous vide cooking at 60°C did not affect the concentration of spores.