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Microorganisms
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Persistence and Antimicrobial Resistance of Bacterial Pathogens in the Food...
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Persistence and Antimicrobial Resistance of Bacterial Pathogens in the Food Processing Environment

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 January 2025 | Viewed by 2588

Special Issue Editors

Dr. Marios Mataragas

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Guest Editor
Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, 45221 Ioannina, Greece
Interests: molecular microbiology; bioinformatics; ecology of fermented foods; food safety and quality control; foodborne pathogens; predictive microbiology; microbial risk assessment; statistical process and quality control; udder health of ruminants; dairy farming precision
Dr. Shuxiang Liu

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Guest Editor
College of Food Science, Sichuan Agricultural University, Yaan 625014, China
Interests: low moisture food; microbial safety; radio frequency heating
Special Issues, Collections and Topics in MDPI journals
Dr. Nikolaos D. Andritsos

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Guest Editor
Department of Food Science and Technology,School of Agricultural Sciences, University of Patras, GR-30100 Agrinio, Greece
Interests: food safety; food microbiology; culture-dependent methods; foodborne pathogens; Listeria monocytogenes; Campylobacter; antibiotic resistance; antimicrobial susceptibility testing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Foodborne pathogens can remarkably evade and survive the adverse conditions that prevail in the food industry by developing resistance mechanisms against a variety of the stresses posed to them (e.g., osmotic, acidic, thermal, cold stresses); these stresses are caused by several processes encountered during food production, such as salting, acidification, heating, and the chilling of foods, eventually leading to their persistence in the food processing environment. The persistence of microbial pathogens in the food industry is frequently expressed through microorganisms’ acquired antimicrobial resistance and especially through the development of antibiotic resistance and/or resistance to common disinfectants and sanitizers (e.g., quaternary ammonium compounds). Thus, the aim of this Special Issue is to effectively describe the recorded persistence of bacterial pathogens (e.g., Salmonella, Campylobacter, Listeria monocytogenes, Staphylococcus aureus) in the food industry in terms of their resistance to the stresses that simulate the processing of foods, while also to monitor the potential antimicrobial resistance contributing to the conferred persistence of pathogens in the food processing environment.

Dr. Marios Mataragas
Dr. Shuxiang Liu
Dr. Nikolaos D. Andritsos
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • foodborne pathogens
  • pathogenic bacteria
  • Salmonella
  • Campylobacter
  • Listeria monocytogenes
  • microbial persistence
  • bacterial stresses
  • antimicrobial resistance
  • antibiotic susceptibility
  • quaternary ammonium compounds

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Published Papers (2 papers)

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Research

15 pages, 3345 KiB  
Article
Sequence Types and Antimicrobial Resistance Profiles of Salmonella Typhimurium in the Food Chain in Singapore
by Yen Ching Lim, Kar Hui Ong, Wei Ching Khor, Favian Yue Xuan Chua, Jia Qi Lim, Li Kiang Tan, Swaine L. Chen, Wai Kwan Wong, Matthias Maiwald, Timothy Barkham, Tse Hsien Koh, Joanna Khoo, Joanne Sheot Harn Chan and Kyaw Thu Aung
Microorganisms 2024, 12(9), 1912; https://doi.org/10.3390/microorganisms12091912 - 19 Sep 2024
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Abstract
Salmonella remains a significant foodborne pathogen globally with S. Typhimurium presenting as a frequently occurring serovar. This study aimed to characterize 67 S. Typhimurium isolates from humans, food, farms, and slaughterhouses collected in Singapore from 2016 to 2017. Using whole-genome sequencing [...] Read more.
Salmonella remains a significant foodborne pathogen globally with S. Typhimurium presenting as a frequently occurring serovar. This study aimed to characterize 67 S. Typhimurium isolates from humans, food, farms, and slaughterhouses collected in Singapore from 2016 to 2017. Using whole-genome sequencing analysis, the isolates were found to belong to either ST19 (n = 33) or ST36 (n = 34). ST36 predominated in human intestinal and chicken isolates, while human extra-intestinal and non-chicken food isolates belonged to ST19. Plasmids were predicted in 88.1% (n = 59) of the isolates with the most common incompatibility group profiles being IncFIB(S), IncFII(S) and IncQ1. IncFIB(S) (adjusted p-value < 0.05) and IncFII(S) (adjusted p-value < 0.05) were significantly more prevalent in ST19 isolates, while Col156 (adjusted p-value < 0.05) was more significantly found in ST36 isolates. ST36 isolates exhibited higher resistance to multiple antibiotic classes such as penicillins, phenicols, folate pathway inhibitors, aminoglycosides, β-lactam/β-lactamase inhibitor combinations, tetracyclines, and fluoroquinolones. Phylogenetics analysis suggested potential shared routes of transmission among human, chicken, farm and slaughterhouse environments. Taken together, this study offers a cross-sectional epidemiological insight into the genomic epidemiology and antimicrobial landscape of S. Typhimurium isolates in Singapore, informing strategies for future public health and food safety surveillance. Full article
(This article belongs to the Special Issue Persistence and Antimicrobial Resistance of Bacterial Pathogens in the Food Processing Environment)
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15 pages, 1297 KiB  
Article
Acid Adaptation Enhances Tolerance of Escherichia coli O157:H7 to High Voltage Atmospheric Cold Plasma in Raw Pineapple Juice
by Allison Little, Aubrey Mendonca, James Dickson, Paulo Fortes-Da-Silva, Terri Boylston, Braden Lewis, Shannon Coleman and Emalie Thomas-Popo
Microorganisms 2024, 12(6), 1131; https://doi.org/10.3390/microorganisms12061131 - 1 Jun 2024
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Abstract
Pathogens that adapt to environmental stress can develop an increased tolerance to some physical or chemical antimicrobial treatments. The main objective of this study was to determine if acid adaptation increased the tolerance of Escherichia coli O157:H7 to high voltage atmospheric cold plasma [...] Read more.
Pathogens that adapt to environmental stress can develop an increased tolerance to some physical or chemical antimicrobial treatments. The main objective of this study was to determine if acid adaptation increased the tolerance of Escherichia coli O157:H7 to high voltage atmospheric cold plasma (HVACP) in raw pineapple juice. Samples (10 mL) of juice were inoculated with non-acid-adapted (NAA) or acid-adapted (AA) E. coli to obtain a viable count of ~7.00 log10 CFU/mL. The samples were exposed to HVACP (70 kV) for 1–7 min, with inoculated non-HVACP-treated juice serving as a control. Juice samples were analyzed for survivors at 0.1 h and after 24 h of refrigeration (4 °C). Samples analyzed after 24 h exhibited significant decreases in viable NAA cells with sub-lethal injury detected in both NAA and AA survivors (p < 0.05). No NAA survivor in juice exposed to HVACP for 5 or 7 min was detected after 24 h. However, the number of AA survivors was 3.33 and 3.09 log10 CFU/mL in juice treated for 5 and 7 min, respectively (p < 0.05). These results indicate that acid adaptation increases the tolerance of E. coli to HVACP in pineapple juice. The potentially higher tolerance of AA E. coli O157:H7 to HVACP should be considered in developing safe juice processing parameters for this novel non-thermal technology. Full article
(This article belongs to the Special Issue Persistence and Antimicrobial Resistance of Bacterial Pathogens in the Food Processing Environment)
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