Life | Special Issue : Food Microbiological Contamination

Research

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12 pages, 279 KiB

Open AccessArticle

Fortification of Goat Milk Yogurts with Encapsulated Postbiotic Active Lactococci

by Andrea Lauková, Marián Maďar, Natália Zábolyová, Aleksandra Troscianczyk and Monika Pogány Simonová

Life 2024, 14(9), 1147; https://doi.org/10.3390/life14091147 - 11 Sep 2024

Cited by 1 | Viewed by 672

Abstract

The species Lactococcus lactis is a bacterium extensively used in the dairy industry. This bacterium is Generally Recognized as Safe and was added to the European Food Safety Authority’s Qualified Presumption of Safety list. The major functions of this species in dairy fermentation [...] Read more.

The species Lactococcus lactis is a bacterium extensively used in the dairy industry. This bacterium is Generally Recognized as Safe and was added to the European Food Safety Authority’s Qualified Presumption of Safety list. The major functions of this species in dairy fermentation are the production of lactic acid from lactose, citric acid fermentation, and the hydrolysis of casein. But, the representatives of this species that produce bacteriocin substances can also exert an inhibitory effect against spoilage bacteria. The aims of this study were to test three lactococcal strains isolated from raw goat milk for their postbiotic activity and to test their stability in goat milk yogurts after their application in encapsulated form for their further application. To achieve these aims, validated methods were used. Three Lactococcus lactis strains (identified by Blastn 16S rRNA analysis) produced bacteriocin substances/postbiotics. These concentrated postbiotics inhibited the growth of enterococci and staphylococci (by up to 97.8%), reaching an inhibitory activity of up to 800 AU/mL. The encapsulated (freeze-dried) lactococci survived in the goat milk yogurts with sufficient stability. Strain MK2/8 fortified the yogurts in the highest amount (8.1 ± 0.0 cfu/g log 10). It did not influence the pH of the yogurt. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

9 pages, 510 KiB

Open AccessArticle

Multiplex-PCR Detection of Clostridium tyrobutyricum, Clostridium butyricum, and Clostridium sporogenes in Raw Milk for Cheesemaking

by Irene Floris, Francesca Martucci, Angelo Romano, Giuseppina Marello, Carmela Ligotti and Daniela Manila Bianchi

Life 2024, 14(9), 1093; https://doi.org/10.3390/life14091093 - 30 Aug 2024

Viewed by 922

Abstract

Late blowing defects in semi-hard and hard cheeses caused by spore-forming clostridia (e.g., Clostridium tyrobutyricum, Clostridium butyricum, Clostridium sporogenes) pose a major issue for the dairy industry. With this study, we applied a multiplex PCR for the rapid and simultaneous [...] Read more.

Late blowing defects in semi-hard and hard cheeses caused by spore-forming clostridia (e.g., Clostridium tyrobutyricum, Clostridium butyricum, Clostridium sporogenes) pose a major issue for the dairy industry. With this study, we applied a multiplex PCR for the rapid and simultaneous detection of clostridia in raw milk for cheese production. Spore detection in milk usually relies on culture-dependent methods, among which the most probable number (MPN) technique is sensitive but time-consuming and nonspecific. We tested two PCR-based protocols: the one entailed direct milk analysis with results obtained within 24 h; the other included an enrichment step and gave results within 72 h. The second protocol was found to be more sensitive; it detected concentrations as low as 100 cells/L for C. sporogenes and C. butyricum and 800 cells/L for C. tyrobutyricum. Both protocols were applied to field samples (211 samples underwent protocol no. 1; 117 samples underwent protocol no. 2) collected from four dairy processing plants in Piedmont. The prevalence of C. butyricum (protocol no. 1: 9.5%; protocol no. 2: 23%) was higher than either C. sporogenes (0%; 9.4%) or C. tyrobutyricum (0%; 6.8%). Protocol no. 2 detected multiple targets in eight samples, indicating that more than one microorganism was present. Our findings underscore the importance of implementing preventive measures and early detection strategies to mitigate the risk of cheese spoilage due to clostridial contamination. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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27 pages, 3962 KiB

Open AccessArticle

Epiphytic Yeasts from South Romania for Preventing Food Microbial Contamination

by Viorica Maria Corbu, Andreea Ștefania Dumbravă, Irina Gheorghe-Barbu and Ortansa Csutak

Life 2024, 14(9), 1087; https://doi.org/10.3390/life14091087 - 29 Aug 2024

Viewed by 691

Abstract

Epiphytic yeasts represent an important source for the development of novel strategies aiming to combat food microbial contamination. The present study deals with the characterization of nine yeast strains belonging to Starmerella, Candida, Metschinikowia, Lachancea, Kodamaea and Pichia genera, [...] Read more.

Epiphytic yeasts represent an important source for the development of novel strategies aiming to combat food microbial contamination. The present study deals with the characterization of nine yeast strains belonging to Starmerella, Candida, Metschinikowia, Lachancea, Kodamaea and Pichia genera, isolated from the surface of plants from the Botanical Garden “Dimitrie Brandza” (Bucharest, Romania) for use as antimicrobial and probiotic agents. The tests involved the determination of the safe status, cell growth under stress conditions, and activity against pathogenic Candida and bacteria strains, respectively, as well as phytopathogenic filamentous fungi and lipolytic activity. None of the nine strains showed all the characteristics for virulence and pathogenicity, with the rare positive results being explained rather by their adaptability to the habitats of origin. The strains Lachancea thermotolerans CMGB-ST12 and Kodamaea ohmeri CMGB-ST19 grew at 37 °C; Metschnikowia reukaufii CMGB-ST21.2, M. reukaufii CMGB-ST.8.1 and M. reukaufii CMGB ST10 grew in the presence of 10% NaCl, while L. thermotolerans CMGB-ST12 and K. ohmeri CMGB-ST19 tolerated both acidic and alkaline pH values well (3.0 to 12.0). The studied yeast strains showed good antimicrobial activity against Candida krusei, Candida albicans and Gram-negative bacterial strains, with K. ohmeri CMGB-ST19 and Pichia membranaefaciens CMGB-ST53 inhibiting up to 100% the development of filamentous fungi. All the strains produced lipases for tributyrin hydrolysis, the best producer being Starmerella bombi CMGB-ST1, and only Candida magnoliae CMGB-ST8.2 tested positive against other probiotic yeasts. Overall, our nine yeast strains show high potential for industrial applications, for obtaining probiotic products and for preventing the development of a wide range of microbial food contaminants. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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14 pages, 1636 KiB

Open AccessArticle

Adaptation and Validation of a Modified Broth Microdilution Method for Screening the Anti-Yeast Activity of Plant Phenolics in Apple and Orange Juice Models

by Jan Staš, Marketa Houdkova, Jan Banout, Eduardo Duque-Dussán, Hynek Roubík and Ladislav Kokoska

Life 2024, 14(8), 938; https://doi.org/10.3390/life14080938 - 26 Jul 2024

Viewed by 1012

Abstract

Yeasts are the usual contaminants in fruit juices and other beverages, responsible for the decrease in the quality and shelf-life of such products. Preservatives are principally added to these beverages to enhance their shelf-life. With the increasing consumer concern towards chemical food additives, [...] Read more.

Yeasts are the usual contaminants in fruit juices and other beverages, responsible for the decrease in the quality and shelf-life of such products. Preservatives are principally added to these beverages to enhance their shelf-life. With the increasing consumer concern towards chemical food additives, plant-derived antimicrobials have attracted the attention of researchers as efficient and safer anti-yeast agents. However, the methods currently used for determining their anti-yeast activity are time- and material-consuming. In this study, the anti-yeast effect of plant phenolic compounds in apple and orange juice food models using microtiter plates has been evaluated in order to validate the modified broth microdilution method for screening the antimicrobial activity of juice preservative agents. Among the twelve compounds tested, four showed a significant in vitro growth-inhibitory effect against all tested yeasts (Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Zygosaccharomyces rouxii) in both orange and apple juices. The best results were obtained for pterostilbene in both juices with minimum inhibitory concentrations (MICs) ranging from 32 to 128 μg/mL. Other compounds, namely oxyresveratrol, piceatannol, and ferulic acid, exhibited moderate inhibitory effects with MICs of 256–512 μg/mL. Furthermore, the results indicated that differences in the chemical structures of the compounds tested significantly affected the level of yeast inhibition, whereas stilbenes with methoxy and hydroxy groups produced the strongest effect. Furthermore, the innovative assay developed in this study can be used for screening the anti-yeast activity of juice preservative agents because it saves preparatory and analysis time, laboratory supplies, and manpower in comparison to the methods commonly used. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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13 pages, 548 KiB

Open AccessArticle

Occurrence of Enterococci in the Process of Artisanal Cheesemaking and Their Antimicrobial Resistance

by Zuzana Hanzelová, Eva Dudriková, Viera Lovayová, Jana Výrostková, Ivana Regecová, František Zigo and Klára Bartáková

Life 2024, 14(7), 890; https://doi.org/10.3390/life14070890 - 18 Jul 2024

Viewed by 1179

Abstract

Enterococci are a group of microorganisms that have a controversial position from some scientific points of view. The species of the greatest clinical importance are E. faecalis and E. faecium, which are common agents of nosocomial infections. However, enterococci also have important [...] Read more.

Enterococci are a group of microorganisms that have a controversial position from some scientific points of view. The species of the greatest clinical importance are E. faecalis and E. faecium, which are common agents of nosocomial infections. However, enterococci also have important applications in the dairy industry, as they are used as non-starter lactic acid bacteria (NSLAB) in a variety of cheeses, especially artisanal cheeses. The aim of this study was to determine the presence of representatives from the Enterococcus genus using PCR and MALDI-TOF MS methods on samples of raw milk, processing environment swabs, and cheese from four different artisanal dairy plants in Slovakia. Among the 136 isolates of enterococci, 9 species of genus Enterococci (E. faecalis, E. faecium, E. durans, E. devriesi, E. hirae, E. italicus, E. casseliflavus, E. malodoratus, and E. gallinarum) were identified and were tested for their antimicrobial resistance (AMR) to 8 antibiotics (amoxicillin, penicillin, ampicillin, erythromycin, levofloxacin, vancomycin, rifampicin, and tetracycline); most of them were resistant to rifampicin (35.3%), ampicillin (22.8%), and tetracycline (19.9%). A PCR analysis of vanA (4.41%) and tetM (14.71%) revealed that antimicrobial resistance genes were present in not only phenotypic resistant isolates of enterococci but also susceptible isolates. The investigation of antimicrobial resistance in enterococci during the cheesemaking process can be a source of valuable information for public health in the concept of “One Health”. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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14 pages, 4638 KiB

Open AccessArticle

Aflatoxins in Wheat Grains: Detection and Detoxification through Chemical, Physical, and Biological Means

by Ahmed Mahmoud Ismail, Muhammad Hassan Raza, Naseem Zahra, Rafiq Ahmad, Yasar Sajjad and Sabaz Ali Khan

Life 2024, 14(4), 535; https://doi.org/10.3390/life14040535 - 22 Apr 2024

Viewed by 1865

Abstract

Wheat (Triticum aestivum L.) is an essential food crop in terms of consumption as well as production. Aflatoxin exposure has a widespread public health impact in economically developing nations, so there is a need to establish preventive techniques for these high-risk populations. Pre-harvest [...] Read more.

Wheat (Triticum aestivum L.) is an essential food crop in terms of consumption as well as production. Aflatoxin exposure has a widespread public health impact in economically developing nations, so there is a need to establish preventive techniques for these high-risk populations. Pre-harvest and post-harvest practices are the two strategies used to control aflatoxin contamination, which include the use of genetically modified crops that show resistance against Aspergillus infection, the use of pesticides, changing the planting and harvesting time of crops, and physical, chemical, and biological methods. In this research, aflatoxin detection and quantification were performed in different wheat varieties to determine quantitative differences in comparison to the European Commission’s limit of 4 ppb aflatoxins in wheat. TLC for qualitative and the ELISA kit method for quantitative analysis of aflatoxins were used. Out of 56 samples, 35 were found contaminated with aflatoxins, while the remaining 21 samples did not show any presence of aflatoxins. Out of the 35 contaminated samples, 20 samples showed aflatoxin contamination within the permissible limit, while the remaining 15 samples showed aflatoxin concentration beyond the permissible level, ranging from 0.49 to 20.56 ppb. After quantification, the nine highly contaminated wheat samples were detoxified using physical, chemical, and biological methods. The efficiency of these methods was assessed, and they showed a significant reduction in aflatoxins of 53–72%, 79–88%, and 80–88%, respectively. In conclusion, the difference in aflatoxin concentration in different wheat varieties could be due to genetic variations. Furthermore, biological treatment could be the method of choice for detoxification of aflatoxins in wheat as it greatly reduced the aflatoxin concentration with no harmful effect on the quality of the grains. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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13 pages, 437 KiB

Open AccessArticle

Assessment of the Microbiological Safety and Hygiene of Raw and Thermally Treated Milk Cheeses Marketed in Central Italy between 2013 and 2020

by Sara Primavilla, Rossana Roila, Elena Rocchegiani, Giuliana Blasi, Annalisa Petruzzelli, Claudia Gabucci, Donatella Ottaviani, Stefania Di Lullo, Raffaella Branciari, David Ranucci and Andrea Valiani

Life 2023, 13(12), 2324; https://doi.org/10.3390/life13122324 - 11 Dec 2023

Cited by 1 | Viewed by 1279

Abstract

A profile of the microbial safety and hygiene of cheese in central Italy was defined based on an analysis of 1373 cheeses sampled under the Italian National Control Plan for Food Safety spanning the years 2013 to 2020 and tested according to Commission [...] Read more.

A profile of the microbial safety and hygiene of cheese in central Italy was defined based on an analysis of 1373 cheeses sampled under the Italian National Control Plan for Food Safety spanning the years 2013 to 2020 and tested according to Commission Regulation (EC) No. 2073/2005 (as amended). A total of 97.4% of cheese samples were assessed as being satisfactory for food safety criteria and 80.5% for process hygiene criteria. Staphylococcal enterotoxin was found in 2/414 samples, while Salmonella spp. and Listeria monocytogenes were detected in 15 samples out of 373 and 437, respectively. Escherichia coli and coagulase-positive staphylococci counts were found unsatisfactory in 12/61 and 17/88 cheese samples, respectively. The impact of milking species, milk thermal treatment, and cheese hardness category was considered. A statistically significant association (p < 0.05) was found between milk thermal treatment and the prevalence of coagulase-positive staphylococci and Listeria monocytogenes and between hardness and unsatisfactory levels of Escherichia coli. The data depict a contained public health risk associated with these products and confirm, at the same time, the importance of strict compliance with good hygiene practices during milk and cheese production. These results can assist in bolstering risk analysis and providing insights for food safety decision making. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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14 pages, 2532 KiB

Open AccessArticle

Diversity of Culture Microorganisms from Portuguese Sweet Cherries

by Ana C. Gonçalves, Amílcar Falcão, Gilberto Alves, Luís R. Silva and José D. Flores-Félix

Life 2023, 13(12), 2323; https://doi.org/10.3390/life13122323 - 11 Dec 2023

Cited by 1 | Viewed by 1489

Abstract

Consumers today seek safe functional foods with proven health-promoting properties. Current evidence shows that a healthy diet can effectively alleviate oxidative stress levels and reduce inflammatory markers, thereby preventing the occurrence of many types of cancer, hypertension, and cardiovascular and neurological pathologies. Nevertheless, [...] Read more.

Consumers today seek safe functional foods with proven health-promoting properties. Current evidence shows that a healthy diet can effectively alleviate oxidative stress levels and reduce inflammatory markers, thereby preventing the occurrence of many types of cancer, hypertension, and cardiovascular and neurological pathologies. Nevertheless, as fruits and vegetables are mainly consumed fresh, they can serve as vectors for the transmission of pathogenic microorganisms associated with various disease outbreaks. As a result, there has been a surge in interest in the microbiome of fruits and vegetables. Therefore, given the growing interest in sweet cherries, and since their microbial communities have been largely ignored, the primary purpose of this study is to investigate their culturome at various maturity stages for the first time. A total of 55 microorganisms were isolated from sweet cherry fruit, comprising 23 bacteria and 32 fungi species. Subsequently, the selected isolates were molecularly identified by amplifying the 16S rRNA gene and ITS region. Furthermore, it was observed that the communities became more diverse as the fruit matured. The most abundant taxa included Pseudomonas and Ralstonia among the bacteria, and Metschnikowia, Aureobasidium, and Hanseniaspora among the fungi. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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13 pages, 2715 KiB

Open AccessArticle

Listeria monocytogenes ST37 Distribution in the Moscow Region and Properties of Clinical and Foodborne Isolates

by Olga L. Voronina, Marina S. Kunda, Natalia N. Ryzhova, Ekaterina I. Aksenova, Margarita A. Kustova, Tatiana I. Karpova, Alina R. Melkumyan, Elena A. Klimova, Olga A. Gruzdeva and Igor S. Tartakovsky

Life 2023, 13(11), 2167; https://doi.org/10.3390/life13112167 - 5 Nov 2023

Cited by 1 | Viewed by 1795

Abstract

Listerias of the phylogenetic lineage II (PLII) are common in the European environment and are hypovirulent. Despite this, they caused more than a third of the sporadic cases of listeriosis and multi-country foodborne outbreaks. L. monocytogenes ST37 is one of them. During the [...] Read more.

Listerias of the phylogenetic lineage II (PLII) are common in the European environment and are hypovirulent. Despite this, they caused more than a third of the sporadic cases of listeriosis and multi-country foodborne outbreaks. L. monocytogenes ST37 is one of them. During the COVID-19 pandemic, ST37 appeared in clinical cases and ranked second in occurrence among food isolates in the Moscow region. The aim of this study was to describe the genomic features of ST37 isolates from different sources. All clinical cases of ST37 were in the cohort of male patients (age, 48–81 years) with meningitis–septicemia manifestation and COVID-19 or Influenza in the anamnesis. The core genomes of the fish isolates were closely related. The clinical and meat isolates revealed a large diversity. Prophages (2–4/genome) were the source of the unique genes. Two clinical isolates displayed pseudolysogeny, and excided prophages were A006-like. In the absence of plasmids, the assortment of virulence factors and resistance determinants in the chromosome corresponded to the hypovirulent characteristics. However, all clinical isolates caused severe disease, with deaths in four cases. Thus, these studies allow us to speculate that a previous viral infection increases human susceptibility to listeriosis. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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12 pages, 1576 KiB

Open AccessArticle

Box–Behnken Design for Assessing the Efficiency of Aflatoxin M1 Detoxification in Milk Using Lactobacillus rhamnosus and Saccharomyces cerevisiae

by Mounir M. Salem-Bekhit, Omnia Karem M. Riad, Heba Mohammed Refat M. Selim, Sally Tohamy Kamal Tohamy, Ehab I. Taha, Saleh A. Al-Suwayeh and Gamal A. Shazly

Life 2023, 13(8), 1667; https://doi.org/10.3390/life13081667 - 31 Jul 2023

Cited by 2 | Viewed by 1606

Abstract

Milk contaminated with aflatoxin can lead to liver cancer. Aflatoxin B1 (AFB1), a serious animal feed contaminant, is transformed into Aflatoxin M1 (AFM1) and secreted in milk. In this study, a biological method using probiotic bacteria, Lactobacillus rhamnosus (L. rhamnosus) in [...] Read more.

Milk contaminated with aflatoxin can lead to liver cancer. Aflatoxin B1 (AFB1), a serious animal feed contaminant, is transformed into Aflatoxin M1 (AFM1) and secreted in milk. In this study, a biological method using probiotic bacteria, Lactobacillus rhamnosus (L. rhamnosus) in combination with Saccharomyces cerevisiae (S. cerevisiae), was used to assess their antiaflatoxigenic effect in animal milk. A Box–Behnken design was used to establish the optimal ratio of L. rhamnosus and S. cerevisiae, incubation time, and temperature for efficient AFM1 detoxification from milk. To achieve this, the primary, interaction, and quadratic effects of the chosen factors were investigated. To investigate the quadratic response surfaces, a second-order polynomial model was built using a three-factor, three-level Box–Behnken design. The quantity of AFM1 was detected by the ELISA technique. The results of these experiments obtained an optimum condition in AFM1 detoxification of the three tested factors in order to maximize their effect on AFM1 detoxification in milk. The model was tested in three highly contaminated milk samples to assure the efficacy of the model. AFM1 detoxification was up to 98.4% in contaminated milk samples. These promising results provide a safe, low-cost, and low-time-consuming solution to get rid of the problem of milk contamination with AFM1. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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12 pages, 2552 KiB

Open AccessArticle

Prediction of Pseudomonas spp. Population in Food Products and Culture Media Using Machine Learning-Based Regression Methods

by Fatih Tarlak and Özgün Yücel

Life 2023, 13(7), 1430; https://doi.org/10.3390/life13071430 - 22 Jun 2023

Cited by 3 | Viewed by 1633

Abstract

Machine learning approaches are alternative modelling techniques to traditional modelling equations used in predictive food microbiology and utilise algorithms to analyse large datasets that contain information about microbial growth or survival in various food matrices. These approaches leverage the power of algorithms to [...] Read more.

Machine learning approaches are alternative modelling techniques to traditional modelling equations used in predictive food microbiology and utilise algorithms to analyse large datasets that contain information about microbial growth or survival in various food matrices. These approaches leverage the power of algorithms to extract insights from the data and make predictions regarding the behaviour of microorganisms in different food environments. The objective of this study was to apply various machine learning-based regression methods, including support vector regression (SVR), Gaussian process regression (GPR), decision tree regression (DTR), and random forest regression (RFR), to estimate bacterial populations. In order to achieve this, a total of 5618 data points for Pseudomonas spp. present in food products (beef, pork, and poultry) and culture media were gathered from the ComBase database. The machine learning algorithms were applied to predict the growth or survival behaviour of Pseudomonas spp. in food products and culture media by considering predictor variables such as temperature, salt concentration, water activity, and acidity. The suitability of the algorithms was assessed using statistical measures such as coefficient of determination (R²), root mean square error (RMSE), bias factor (Bf), and accuracy (A_f). Each of the regression algorithms showed appropriate estimation capabilities with R² ranging from 0.886 to 0.913, RMSE from 0.724 to 0.899, B_f from 1.012 to 1.020, and A_f from 1.086 to 1.101 for each food product and culture medium. Since the predictive capability of RFR was the best among the algorithms, externally collected data from the literature were used for RFR. The external validation process showed statistical indices of B_f ranging from 0.951 to 1.040 and A_f ranging from 1.091 to 1.130, indicating that RFR can be used for predicting the survival and growth of microorganisms in food products. Therefore, machine learning approaches can be considered as an alternative to conventional modelling methods in predictive microbiology. However, it is important to highlight that the prediction power of the machine learning regression method directly depends on the dataset size, and it requires a large dataset to be employed for modelling. Therefore, the modelling work of this study can only be used for the prediction of Pseudomonas spp. in specific food products (beef, pork, and poultry) and culture medium with certain conditions where a large dataset is available. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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Review

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37 pages, 1200 KiB

Open AccessReview

Common and Potential Emerging Foodborne Viruses: A Comprehensive Review

by Amin N. Olaimat, Asma’ O. Taybeh, Anas Al-Nabulsi, Murad Al-Holy, Ma’mon M. Hatmal, Jihad Alzyoud, Iman Aolymat, Mahmoud H. Abughoush, Hafiz Shahbaz, Anas Alzyoud, Tareq Osaili, Mutamed Ayyash, Kevin M. Coombs and Richard Holley

Life 2024, 14(2), 190; https://doi.org/10.3390/life14020190 - 28 Jan 2024

Cited by 4 | Viewed by 5381

Abstract

Human viruses and viruses from animals can cause illnesses in humans after the consumption of contaminated food or water. Contamination may occur during preparation by infected food handlers, during food production because of unsuitably controlled working conditions, or following the consumption of animal-based [...] Read more.

Human viruses and viruses from animals can cause illnesses in humans after the consumption of contaminated food or water. Contamination may occur during preparation by infected food handlers, during food production because of unsuitably controlled working conditions, or following the consumption of animal-based foods contaminated by a zoonotic virus. This review discussed the recent information available on the general and clinical characteristics of viruses, viral foodborne outbreaks and control strategies to prevent the viral contamination of food products and water. Viruses are responsible for the greatest number of illnesses from outbreaks caused by food, and risk assessment experts regard them as a high food safety priority. This concern is well founded, since a significant increase in viral foodborne outbreaks has occurred over the past 20 years. Norovirus, hepatitis A and E viruses, rotavirus, astrovirus, adenovirus, and sapovirus are the major common viruses associated with water or foodborne illness outbreaks. It is also suspected that many human viruses including Aichi virus, Nipah virus, tick-borne encephalitis virus, H5N1 avian influenza viruses, and coronaviruses (SARS-CoV-1, SARS-CoV-2 and MERS-CoV) also have the potential to be transmitted via food products. It is evident that the adoption of strict hygienic food processing measures from farm to table is required to prevent viruses from contaminating our food. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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18 pages, 1596 KiB

Open AccessReview

Traditional Meat Products—A Mycotoxicological Review

by Krešimir Mastanjević, Dragan Kovačević, Ksenija Nešić, Vinko Krstanović and Kristina Habschied

Life 2023, 13(11), 2211; https://doi.org/10.3390/life13112211 - 14 Nov 2023

Cited by 1 | Viewed by 1871

Abstract

Traditional meat products are commonly produced in small family businesses. However, big industries are also involved in the production of this kind of product, especially since a growing number of consumers crave the traditional taste and aromas. The popularization of original and organic [...] Read more.

Traditional meat products are commonly produced in small family businesses. However, big industries are also involved in the production of this kind of product, especially since a growing number of consumers crave the traditional taste and aromas. The popularization of original and organic products has resulted in a return to traditional production methods. Traditional meat products are produced worldwide. However, in such (domesticated) conditions there is a potential danger for mycotoxin contamination. This review aims to present the sources of mycotoxins in traditional meat products, the most common mycotoxins related to such meat products, and future prospects regarding the suppression of their occurrence. Special attention should be paid to reducing the transfer of mycotoxins via the food chain from animal feed to animals to humans (stable-to-table principle), which is also described in this review. Other sources of mycotoxins (spices, environment, etc.) should also be monitored for mycotoxins in traditional production. The importance of monitoring and regulating mycotoxins in meat products, especially in traditional meat products, is slowly being recognized by the institutions and hopefully, in the future, can deliver legally regulated limits for such products. This is especially important since meat products are available to the general population and can seriously affect human health. Full article

(This article belongs to the Special Issue Food Microbiological Contamination)

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