Combined effect of Tetracycline compounds and essential oils on antimicrobial resistant isolated from the swine food chain.

Antimicrobial resistance (AMR) poses risks for food stakeholders because of the spread of resistant microbes and potential foodborne diseases. In example, pigs may carry strains, which can infect humans through contaminated food preparations. Due to their antibacterial properties and capacity to modulate bacterial drug resistance, essential oils (EOs) are attracting interest as prospective substitutes for synthetic antimicrobials which can help to reverse microbial resistance.

Adaptive strategies of Listeria monocytogenes: An in-depth analysis of the virulent strain involved in an outbreak in Italy through quantitative proteomics.

Despite the general classification of L. monocytogenes strains as equally virulent by global safety authorities, molecular epidemiology reveals diverse subtypes in food, processing environments, and clinical cases. This study focuses on a highly virulent strain associated with a listeriosis outbreak in Italy in 2022, providing insights through comprehensive foodomics approaches, with a specific emphasis on quantitative proteomics.

Anti-biofilm mechanisms of action of essential oils by targeting genes involved in quorum sensing, motility, adhesion, and virulence: A review.

Biofilms are a critical factor for food safety, causing important economic losses. Among the novel strategies for controlling biofilms, essential oils (EOs) can represent an environmentally friendly approach, able to act both on early and mature stages of biofilm formation. This review reports the anti-biofilm mechanisms of action of EOs against five pathogenic bacterial species known for their biofilm-forming ability.

Challenges and Opportunities in the Sustainable Improvement of Carrot Production.

From an agricultural perspective, carrots are a significant tap root vegetable crop in the family because of their nutritional value, health advantages, and economic importance. The edible part of a carrot, known as the storage root, contains various beneficial compounds, such as carotenoids, anthocyanins, dietary fiber, vitamins, and other nutrients. It has a crucial role in human nutrition as a significant vegetable and raw material in the nutraceutical, food, and pharmaceutical industries.

Antilisterial Effectiveness of var. and Essential Oils and Hydrolates Alone and in Combination.

The antimicrobial activity of var. (O) and (C) essential oils (EOs) and hydrolates (HYs) of the same botanical species was evaluated on sixteen strains from food and clinical origins. The antimicrobial activity was assessed by Minimum Inhibitory Concentration (MIC) determination, viable cell enumeration over time up to 60 min, and evaluation of the cellular damage through Confocal Laser Scanning Microscope (CLSM) analysis.

In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration.

In this study, we evaluated the use of hydrolates, co-products of essential oil distillation, as processing aids to improve the depuration process of Pacific oysters () as a post-harvest method aimed at reducing the norovirus (NoV) viral load. Live oysters were kept in water to which hydrolates of and at 1% were added for 24 h. The concentration of NoV was quantified using the ISO 15216-1 quantitative real-time RT-PCR method in the oyster digestive tissue both before and after the treatment.

A comprehensive investigation of protein expression profiles in . exposed to thermal abuse, mild acid, and salt stress conditions.

Preventing infection is crucial for food safety, considering its widespread presence in the environment and its association with contaminated RTE foods. The pathogen's ability to persist under adverse conditions, for example, in food processing facilities, is linked to virulence and resistance mechanisms, including biofilm formation. In this study, the protein expression patterns of two 1/2a strains, grown under environmental stressors (mild acidic pH, thermal abuse, and high concentration of NaCl), were investigated.

Detection and Control of Foodborne Pathogens.

The globalization of food trade and the emergence of disease outbreaks involving several foodborne pathogens and foods has focused the attention of both the research community and consumers on food safety [...

Stress Adaptation Responses of a 1/2a Strain via Proteome Profiling.

is a foodborne pathogen that is ubiquitous and largely distributed in food manufacturing environments. It is responsible for listeriosis, a disease that can lead to significant morbidity and fatality in immunocompromised patients, pregnant women, and newborns. Few reports have been published about proteome adaptation when .

Effectiveness of essential oils against dual-species biofilm of in a Ricotta-based model system.

Biofilms represent an evolutionary form of life, which translates from life in free-living cells to a community lifestyle. In natural habitats, biofilms are a multispecies complex, where synergies or antagonisms can be established. For example, and are associated with a dual-species biofilm that is widespread in dairy plants.

Effect of membrane depolarization against Aspergillus niger GM31 resistant by ultra nanoclusters characterized by Ag and Ag oxidation state.

To date, the impossibility of treating resistant forms of bacteria and fungi (AMR) with traditional drugs is a cause for global alarm. We have made the green synthesis of Argirium silver ultra nanoclusters (Argirium-SUNCs) very effective against resistant bacteria (< 1 ppm) and mature biofilm (0.6 ppm).

The Multifaceted Relationship between the COVID-19 Pandemic and the Food System.

The SARS-CoV-2 pandemic is being questioned for its possible food transmission, due to several reports of the virus on food, outbreaks developed in food companies, as well as its origins linked to the wet market of Wuhan, China. The purpose of this review is to analyze the scientific evidence gathered so far on the relationship between food and the pandemic, considering all aspects of the food system that can be involved. The collected data indicate that there is no evidence that foods represent a risk for the transmission of SARS-CoV-2.

Immunoproteome profiling of Listeria monocytogenes under mild acid and salt stress conditions.

Listeria monocytogenes is one of the main foodborne pathogens worldwide. Although its response to stress conditions has been extensively studied, it is still present in the food processing environments and is a concern for consumers. To investigate how this microorganism adapts its proteome in mild stress conditions, a combined proteomics and bioinformatics approach was used to characterize the immunogenic protein profile of a sequence type 7 (ST7) strain that caused severe listeriosis outbreaks in central Italy.

An overview of the natural antimicrobial alternatives for sheep meat preservation.

Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required.

Unraveling the Antimicrobial Effectiveness of Hydrolate against in Environmental Conditions Encountered in Foods: An In Vitro Study.

The increased resistance of bacteria to antimicrobials, as well as the growing interest in innovative and sustainable alternatives to traditional food additives, are driving research towards the use of natural food preservatives. Among these, hydrolates (HYs) have gained attention as "mild" alternatives to conventional antimicrobial compounds. In this study, the response of ATCC 7644 exposed to increasing concentrations of HY (CHY) for 1 h at 37 °C was evaluated by means of Phenotype Microarray, modelling the kinetic data obtained by inoculating control and treated cells into GEN III microplates, after CHY removal.

A Review of the Botany, Volatile Composition, Biochemical and Molecular Aspects, and Traditional Uses of .

L. is an aromatic medicinal plant widely cultivated in many world regions. has been increasingly acknowledged over the years as it provides an essential contribution to the food and pharmaceutical industries and cultural integrity.

Advances in understanding the enzymatic potential and production of ochratoxin A of filamentous fungi isolated from cocoa fermented beans.

In this work, we determined the degree of filamentous fungi contamination in cocoa fermented seeds and the fungal potential to produce enzymes that could contribute to the cocoa quality. Internal transcribed spacer amplicon sequencing (ITS) showed 11 different species with Byssochlamys spectabilis, Aspergillus niger, Aspergillus flavus, Aspergillus carbonarius, Circinella muscae and Penicillium citrinum as the most abundant species. Our results evidenced intra and inter-species differences in the enzymes production.

Overcoming Multidrug Resistance in spp. Isolates Obtained From the Swine Food Chain by Using Essential Oils: An Study.

Antimicrobial resistance (AMR) is a global concern, and new approaches are needed to circumvent animal and food-borne resistant pathogens. Among the new strategies, the combination of antibiotics with natural compounds such as essential oils (EOs) could be an alternative to challenge bacterial resistance. The present study evaluates the phenotypic and genotypic antibiotic resistance of 36 (16 Typhimurium, 3 monophasic variant Typhimurium, 8 Enteritidis, 6 Rissen, 1 Typhi, and 2 Derby) strains, isolated from the swine production chain.

Effectiveness of selected essential oils and one hydrolate to prevent and remove Listeria monocytogenes biofilms on polystyrene and stainless steel food-contact surfaces.

Aims: This study aimed to evaluate the effectiveness of selected essential oils (EOs) and hydrolates (Hs) against Listeria monocytogenes biofilms on polystyrene (PS) and stainless steel (SS) surfaces.

Methods And Results: Among others, Origanum hirtum EO, Corydothymus capitatus EO and Citrus aurantium H were selected to treat L. monocytogenes biofilms during and after biofilm formation.

Effect of the Distillation Time on the Chemical Composition, Antioxidant Potential and Antimicrobial Activity of Essential Oils from Different L. Cultivars.

Within the unavoidable variability of various origins in the characteristics of essential oils, the aim of this study was to evaluate the effect of the distillation time on the chemical composition and biological activity of essential oils (EOs). The dry inflorescences came from Carmagnola, Kompolti, Futura 75, Gran Sasso Kush and Carmagnola Lemon varieties from Abruzzo region (Central Italy), the last two being new cultivar here described for the first time. EOs were collected at 2 h and 4 h of distillation; GC/MS technique was applied to characterize their volatile fraction.

Genetic relationships and biofilm formation of Listeria monocytogenes isolated from the smoked salmon industry.

Among pathogens, L. monocytogenes has the capability to persist on Food Processing Environment (FPE), first of all posing safety issues, then economic impact on productivity. The aim of this work was to determine the influence of biofilm forming-ability and molecular features on the persistence of 19 Listeria monocytogenes isolates obtained from FPE, raw and processed products of a cold-smoked salmon processing plant.

Colombian Essential Oil of against Nosocomial Antifungal Resistant Strains.

Drug resistance in antifungal therapy, a problem unknown until a few years ago, is increasingly assuming importance especially in immunosuppressed patients and patients receiving chemotherapy and radiotherapy. In the past years, the use of essential oils as an approach to improve the effectiveness of antifungal agents and to reduce antifungal resistance levels has been proposed. Our research aimed to evaluate the antifungal activity of Colombian rue, , essential oil (REO) against clinical strains of , , , and .

β-Ionone: Its Occurrence and Biological Function and Metabolic Engineering.

β-Ionone is a natural plant volatile compound, and it is the 9,10 and 9',10' cleavage product of β-carotene by the carotenoid cleavage dioxygenase. β-Ionone is widely distributed in flowers, fruits, and vegetables. β-Ionone and other apocarotenoids comprise flavors, aromas, pigments, growth regulators, and defense compounds; serve as ecological cues; have roles as insect attractants or repellants, and have antibacterial and fungicidal properties.