Editorial Food Microbiologydownloads.hindawi.com/journals/bmri/2019/8039138.pdf · Editorial Food...
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Editorial Food Microbiology Marta Laranjo , 1 Mar-a de Gu-a Córdoba, 2 Teresa Semedo-Lemsaddek, 3 and Maria Eduarda Potes 1,4 1 Instituto de Ciˆ encias Agr´ arias e Ambientais Mediterrˆ anicas (ICAAM), Universidade de ´ Evora, P´ olo da Mitra, Ap. 94, 7006-554 ´ Evora, Portugal 2 Universitary Institute for Research in Agroalimentary Resources (INURA), Escuela de Ingenier´ ıas Agrarias, University of Extremadura, Avda. Adolfo Su´ arez s/n, 06007 Badajoz, Spain 3 CIISA – Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, P´ olo Universit´ ario da Ajuda, 1300-477 Lisbon, Portugal 4 Departamento de Medicina Veterin´ aria, Escola de Ciˆ encias e Tecnologia, Universidade de ´ Evora, P´ olo da Mitra, Ap. 94, 7006-554 ´ Evora, Portugal Correspondence should be addressed to Marta Laranjo; [email protected] Received 25 March 2019; Accepted 25 March 2019; Published 4 April 2019 Copyright © 2019 Marta Laranjo et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Food microbiology comprehends the study of microorgan- isms that colonise, modify, and process, or contaminate and spoil food. It is one of the most diverse research areas within microbiology. It comprises a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, moulds, yeasts, viruses, prions, and parasites. It deals with foods and beverages of diverse composition, combining a broad spectrum of environmental factors, which may influence microbial survival and growth. Food microbiology includes microorganisms that have beneficial or deleterious effects on food quality and safety and may therefore be of concern to public health. Among the 39 submitted manuscripts, 22 have been selected to be part of this special issue on food microbiology in a broad sense. is special issue includes studies dealing with antibiore- sistance in bacteria isolated from food products. M. Kang and B. Wei studied the molecular basis of macrolide resistance in Campylobacter strains isolated from poultry in South Korea, highlighting the importance of elucidating the mechanisms underlying resistance development during chicken growth to prevent and control macrolide resistance in Campylobacter. G. Liu et al. characterised Escherichia coli isolates from bovine mastitis exposed to cephalothin or ceſtazidime and concluded that the exposure to cephalosporins at sub-MIC levels induced resistant E. coli and therefore recommend their careful use in the treatment of clinical E. coli mastitis. G. Caruso and coworkers characterised the extraintestinal fluoroquinolone-resistant E. coli populations isolated from poultry, beef, and pork meat, revealing a potential zoonotic risk, because meat is a source of resistant bacterial strains. M. Pate and colleagues evaluated the prevalence of multidrug resistant strains of Salmonella Infantis in broiler flocks in Slovenia and reported that Salmonella Infantis persistence on broiler farms seems to be more related to its widespread occurrence in the broiler production chain and to ineffective disinfection protocols than to its ability to form biofilm. L. Ketema et al. studied the prevalence and antimicrobial susceptibility profile of Salmonella serovars isolated from slaughtered cattle in Addis Ababa, Ethiopia, and detected multidrug resistant strains that pose a major public health concern, implying the need for a strict biosecurity and regulation of antimicrobial use. M. Projahn et al. reviewed interventions against Enter- obacteriaceae in broiler processing and concluded that none of the procedures was able to totally eradicate Enterobac- teriaceae from the broiler carcasses, highlighting the need to develop intervention measures to prevent contamina- tion with extended-spectrum beta-lactamase Enterobacte- riaceae, thus avoiding the exposure of humans and the further release of antibiotic resistance into the environ- ment. Hindawi BioMed Research International Volume 2019, Article ID 8039138, 2 pages https://doi.org/10.1155/2019/8039138
Transcript of Editorial Food Microbiologydownloads.hindawi.com/journals/bmri/2019/8039138.pdf · Editorial Food...
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EditorialFood Microbiology
Marta Laranjo ,1 Mar-a de Gu-a Córdoba,2
Teresa Semedo-Lemsaddek,3 andMaria Eduarda Potes1,4
1 Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora, Pólo da Mitra, Ap. 94,7006-554 Évora, Portugal
2Universitary Institute for Research in Agroalimentary Resources (INURA), Escuela de Ingenieŕıas Agrarias,University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
3CIISA – Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon,Pólo Universitário da Ajuda, 1300-477 Lisbon, Portugal
4Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra,Ap. 94, 7006-554 Évora, Portugal
Correspondence should be addressed to Marta Laranjo; [email protected]
Received 25 March 2019; Accepted 25 March 2019; Published 4 April 2019
Copyright © 2019 Marta Laranjo et al. This is an open access article distributed under the Creative Commons Attribution License,which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Food microbiology comprehends the study of microorgan-isms that colonise, modify, and process, or contaminate andspoil food. It is one of the most diverse research areas withinmicrobiology. It comprises a wide variety of microorganismsincluding spoilage, probiotic, fermentative, and pathogenicbacteria,moulds, yeasts, viruses, prions, and parasites. It dealswith foods and beverages of diverse composition, combininga broad spectrum of environmental factors, which mayinfluence microbial survival and growth.
Food microbiology includes microorganisms that havebeneficial or deleterious effects on food quality and safety andmay therefore be of concern to public health.
Among the 39 submitted manuscripts, 22 have beenselected to be part of this special issue on food microbiologyin a broad sense.
This special issue includes studies dealing with antibiore-sistance in bacteria isolated from food products. M. Kang andB. Wei studied the molecular basis of macrolide resistance inCampylobacter strains isolated from poultry in South Korea,highlighting the importance of elucidating the mechanismsunderlying resistance development during chicken growth toprevent and control macrolide resistance in Campylobacter.G. Liu et al. characterised Escherichia coli isolates frombovine mastitis exposed to cephalothin or ceftazidime andconcluded that the exposure to cephalosporins at sub-MIClevels induced resistant E. coli and therefore recommend
their careful use in the treatment of clinical E. coli mastitis.G. Caruso and coworkers characterised the extraintestinalfluoroquinolone-resistant E. coli populations isolated frompoultry, beef, and pork meat, revealing a potential zoonoticrisk, because meat is a source of resistant bacterial strains.M. Pate and colleagues evaluated the prevalence of multidrugresistant strains of Salmonella Infantis in broiler flocks inSlovenia and reported that Salmonella Infantis persistenceon broiler farms seems to be more related to its widespreadoccurrence in the broiler production chain and to ineffectivedisinfection protocols than to its ability to form biofilm.L. Ketema et al. studied the prevalence and antimicrobialsusceptibility profile of Salmonella serovars isolated fromslaughtered cattle in Addis Ababa, Ethiopia, and detectedmultidrug resistant strains that pose a major public healthconcern, implying the need for a strict biosecurity andregulation of antimicrobial use.
M. Projahn et al. reviewed interventions against Enter-obacteriaceae in broiler processing and concluded that noneof the procedures was able to totally eradicate Enterobac-teriaceae from the broiler carcasses, highlighting the needto develop intervention measures to prevent contamina-tion with extended-spectrum beta-lactamase Enterobacte-riaceae, thus avoiding the exposure of humans and thefurther release of antibiotic resistance into the environ-ment.
HindawiBioMed Research InternationalVolume 2019, Article ID 8039138, 2 pageshttps://doi.org/10.1155/2019/8039138
http://orcid.org/0000-0002-3900-5592https://creativecommons.org/licenses/by/4.0/https://doi.org/10.1155/2019/8039138
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2 BioMed Research International
Several studies have addressed the genetic diversityoccurring in food pathogens. M. Bilung et al. studied theprevalence, genetic diversity (ERIC- and BOX-PCR), andantibiotic resistance profile of Listeria spp. and Listeriamonocytogenes at the farm level and concluded that hygienicmeasures are needed to reduce the spread of Listeria alongthe food chain. A. Dekowska and coworkers characterisedthe genetic diversity of Alicyclobacillus strains and concludedthat RFLP analysis of the 16S rRNA and rpoB genes, as wellas vdc region, can be used for identification and intraspeciesdifferentiation of Alicyclobacillus. A. Bashir et al. studied theability of pet food factory, clinical and veterinary Salmonellaisolates to form biofilms and reported that, although biofilmformation is an important mechanism of environmentalpersistence in the food manufacturing environments, thereis no evidence of an enhanced biofilm-producing phenotypein factory persistent strains. A. T. S. Lopes and colleaguesevaluated the advantages and disadvantages of using a mul-tiplex real-time PCR to quantify Salmonella spp., E. coli,and Staphylococcus aureus in different food matrices. E.Walecka-Zacharska and collaborators studied the effect ofheat stress on the invasiveness ability of L.monocytogenes andreported that exposure to heat stress significantly decreasedthe invasiveness of L. monocytogenes strains.
Food safety is affected by food processing technologies,the use of preservatives, food packaging systems, and foodtransportation, among other factors that modulate the foodmicrobiome. B. A. Zullo et al. demonstrated that olive oilpolar phenols can prevent the survival of coliform bacteriain virgin olive oil. F. A. Obeng and coworkers evaluated themicrobiological quality of tomatoes sold at central markets inGhana and detected a high contamination levels in both spoiltand fresh tomatoes, which might have been caused by poorsanitation, improper handling, or transportation from thefarms to the markets. J. Nasilowska and colleagues used highisostatic pressure technology to assure the microbial safety oflong-term stored vegetable juices. A. Bah et al. evaluated theinhibitory effect of Lactobacillus plantarum and Leuconostocmesenteroides strains against foodborne pathogens in arti-ficially contaminated fermented tomato juices. The testedstrains are potential starters for developing nutritious andsafe fermented tomato juice products, because they showedhigh survival rates, while the numbers of pathogenic bacteria,yeasts, and moulds decreased drastically throughout storage.
Regarding the microbiology of food fermentations, O.J. Oumer and D. Abate performed comparative studies ofpectinase production by Bacillus subtilis in submerged andsolid-state fermentations using agroresidues and reportedthat the maximum pectinase production was attained usingwheat bran. G. Fan et al. improved the production of ethylacetate in Baijiu using mixed culture fermentations withWickerhamomyces anomalus and Saccharomyces cerevisiae.
Probiotics have been a hot issue in the health industry forsome years and several papers were submitted on this topic.Y. Nazir and colleagues reviewed the potential preventiveand therapeutic role of probiotics for cancer, high serumcholesterol, and allergic andHIVdiseases as well as providingtheir possible mechanisms of actions. D. Zielinska and D.Kolozyn-Krajewska revised the probiotic properties of food
lactic acid bacteria. A. Peirotén et al. evaluated the techno-logical properties of bifidobacterial strains shared by motherand child and considered two strains of Bifidobacteriumbreve and Bifidobacterium bifidum to be good candidatesas adjunct cultures in cheeses as potential probiotics. O.-A Praepanitchai and coworkers studied the survival andbehaviour of encapsulated Lactobacillus plantarum probioticsunder different processing conditions in pasteurized mangojuice and found out that most bacteria did not survive at tem-peratures above 50∘C nor pH values below 3. Additionally,the survival of probiotic cells was higher with hybrid hydrogelbeads containing alginate and soy protein.
N. Salameh and colleagues studied the in vitro antilipaseand anti-alpha-amylase effect of the volatile oils or volatileorganic compounds (VOCs) of Micromeria fruticosa ssp.Serpyllifolia, a plant that is consumed as an infusion inPalestine, and reported that their phytochemicals providedifferent potential biological activities. In effect, mouldsproduce alpha-amylases to utilise starch, and thus thesevolatile oils could be used as antifungals in starchy foods, forthey leave no taste or odour.
Submitting authors come from 15 different countries, sixEuropean (Poland, Slovenia, Germany, Italy, UK, and Spain),and nine non-European (China, Ethiopia, Malaysia, SouthKorea, Brazil, Palestine, Ghana, Tunisia, andThailand).
We are pleased to introduce this special issue, whichincludes 22 papers on very diverse topics within food micro-biology and we wish that the readers find this issue ofrelevance and importance for their research.
Conflicts of Interest
The authors declare that they have no conflicts of interest.
Acknowledgments
We thank the authors of the manuscripts for their contribu-tions, as well as all the anonymous reviewers for their valuableparticipation in the evaluation process.
Marta LaranjoMaŕıa de Guı́a Córdoba
Teresa Semedo-LemsaddekMaria Eduarda Potes
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