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Cheese preservation has become a major issue for the global cheese industry due to microbial spoilage and the effects of chemical preservatives on human health. Consumer health and environmental awareness have motivated researchers to introduce cheese products that contemplate safety, minimal processing, eco-labels, and clean labels. Preservation strategies include a) advanced technologies comprising non-thermal processing (high pressure, cold plasma, pulsed light, ultrasound) and packaging technologies (bioactive films, coating, and modified atmospheric packaging), b) direct incorporation of natural antimicrobial agents, such as mycocins, endolysins, lactic acid bacteria and their bacteriocins and c) application of various plant extracts, essential oils and propolis. Advanced technologies have shown broad-spectrum antimicrobial action with a minimal adverse effect on cheese quality. Methods such as the direct addition of plant extracts negatively affect cheese texture, sensory and physicochemical properties. However, encapsulated and film forms are known to minimize these drawbacks. This review comprehends the sustainable cheese preservation strategies, their effectiveness in shelf-life extension, and physiochemical and quality attributes of cheese post-preservation. Overall, this review can benefit the cheese industry by enhancing market value, consumer satisfaction, and environmental well-being. • Sustainable strategies have shown substantial efficiency in cheese preservation. • Nonthermal processing and active packaging, have minimal adverse effects on cheese quality attributes. • Plant extract and propolis improve safety but may interfere with the sensory and textural properties of cheese. • Combining advanced technology with appropriate natural antimicrobial agents contributes to efficient preservation. • Examination of physicochemical properties have been established to validate the efficacy of preservation methods. [ABSTRACT FROM AUTHOR]

Imbalance in the gut microbiota (GM), changes in their functions and metabolic activities, known as dysbiosis, can harm human health. Therefore, the prevention of dysbiosis and the improvement of GM are vital to maintaining health. In recent years, the importance of inactivated probiotics, known as paraprobiotics, has increased because of their health-promoting benefits (HPB) and advantages over probiotics. This article evaluates the recently published literature about the effects of paraprobiotics on modulating/changing GM and discusses their potential mechanisms, mainly attributed to the cell fragments. In addition, the different methods of using paraprobiotics (direct and within the food matrix) are evaluated, and which method has better beneficial effects towards GM is shown. Since the beneficial effects of paraprobiotics towards GM are affected through several agents, such as the type of the probiotic strain, the inactivation method; the optimization of conditions is crucial to achieve an appropriate GM improvement performance. Paraprobiotics increased the abundance of Lactobacillales , Bifidobacteriales , and Ruminococcaceae in the GM, but the abundance of Corynebacterium, Escherichia-Shigella , Plesiomonasare decreased. Using paraprobiotics in a carbohydrate matrix as a food carrier can be a much more promising method to improve GM than directly or within foods with high protein contents. • Literature review on the effects of paraprobiotics on gut microbiota. • The effects of probiotic inactivation methods on the performance of paraprobiotics. • Increase in Lactobacillales and Bifidobacteriales counts by using paraprobiotics. • Deliver of paraprobiotic via carbohydrate is more effective than direct delivery. [ABSTRACT FROM AUTHOR]

The present study evaluated the application of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 isolated from sourdoughs and their combinations, for bio-conservative action in panettones, as well as to identify the antifungal volatile compounds. Samples from different fermentation steps were submitted to physicochemical and microbiological evaluation, as to know: sourdough after 48 h (A), 96 h (B), and 144 h (C); dough of the first fermentation (D); final dough after second fermentation (E), and baked panettone (F). In all treatments, lactic bacteria and yeast counts demonstrated a mechanism of proto-cooperation. Panettones containing L. fermentum or W. anomalus in their composition had longer shelf life, which indicates their effect as potential biopreservatives. The genetic sequencing data demonstrated the dominance of the Lactobacilli throughout the process, corroborating the data obtained by cultivable methods. A total of 59 volatile organic compounds were found in this study, and a hierarchical cluster analysis presented the separation between the production stages (C, E) and the most recurrent compounds in the final product (F). Of these compounds, the following stood out (n = 26): acids (7.7%), alcohols (23.1%), aldehydes and ketones (34.6%), and esters (34.6%). The treatments containing L. fermentum presented more diversity of volatile organic compounds with potential antifungal effect. There was a higher production of acetic (1.17–8.85 mmol/kg), phenyllactic (5–10.4 mmol/kg), and propionic (3.5–4.3 mmol/kg) acids in the final product. This study demonstrates the feasibility of applying endogenous starter cultures from sourdoughs, with great biopreservative activity, enabling the production of healthier and more natural panettones. • Lactobacilli dominated all the steps of all panettone fermentations. • Panettones produced with L. fermentum or W. anomalus starter had a longer shelf life. • Endogenous starter cultures from sourdoughs have great biopreservative activity. • VOC found allowed separating the production stages and the final product. • The treatments containing L. fermentum presented a higher diversity of flavors. [ABSTRACT FROM AUTHOR]

The aim of this paper was to obtain paraprobiotic from Bifidobacterium animalis subsp. lactis Bb-12 (BB) with a promising ohmic-heating (OH) condition through response surface modeling, based on the flow cytometry and spectrophotometry analyses. Some properties of the obtained BB paraprobiotic (BBP) were studied, including the cell surface hydrophobicity (CSH), cell auto- and co-aggregation (CAA and CCA), and membrane integrity (MI). Among fitted models, the linear model was more accurate for co-aggregation (R2-pred 85.77%), and the quadratic model for CSH (R2-pred: 84.17%), auto-aggregation (R2-pred = 87.25%), MI (R2-pred: 83.65%). The electric field (EF) had the most destructive effect on the MI of BBP. However, OH temperature had the most enhancing effect on the surface characteristics. The surface characteristics of BBP (CSH: 44.82, CAA: 38.05, and CCA: 40.79) obtained by the OH process at optimum condition was remarkably more than BB without OH treatment (CSH: 34.21, CAA: 27.18, and CCA: 28.5). The confirming analysis regarding the MI changes was performed successfully by scanning electron microscopy analysis. Lactic and acetic acids were the most amounts of characterized metabolites in BBP and BB. The OH condition, including EF of 8 V/cm, OH temperature of 88 °C, BB population of 8 (log CFU/mL), and OH time of 3 min, were considered optimum condition. At this optimum OH condition, the responses for CSH, CAA, CCA, and MI were observed 44.82, 38.05, 40.79, and 94.82 %, respectively. • CSH of paraprobiotic (44.82%) at optimum condition was more than probiotic (34.21%) • Electric filed had the most destructive effect on the MI of paraprobiotic • Ohmic-heating temperature had the most enhancing effect on the CSH, CAA, and CCA • Lactic and acetic acids were the main metabolites in paraprobiotic and probiotic • The ohmic-heating process was optimized properly by response surface methodology [ABSTRACT FROM AUTHOR]

This study examined the effects of ohmic heating pasteurization on probiotic fermented sheep milk compared to conventional heating by analyzing microbial viability, volatile compounds, riboflavin content, and bioactive peptides in the resulting dairy product. Four batches of milk were processed using conventional heating (CH) and three different ohmic heating (OH). Microbiological analysis demonstrated the safety of OH-processed milk. Probiotic viability remained consistent during fermentation and storage, and the simultaneous inoculation of bacteria reduced fermentation time, indicating cooperation interplays. OH-processed probiotic fermented sheep milk showed a substantial increase in antioxidant, antidiabetic, antihypertensive activities, and riboflavin content. Moreover, the flavor profile was characterized by specific volatile compounds. Multiple-factor analysis was performed to identify relationships between samples and various parameters, offering insights into the impact of processing methods. In conclusion, OH enhanced the health-promoting and flavor-related compounds of probiotic fermented sheep milk, suggesting its application to produce functional dairy products. • Peptide variation due to heating methods (CH vs. OH). • OH processing impacted positively on bioactive peptides. • 12 bioactive peptides were identified. • Fifty-two volatile compounds were profiled. • Outstanding riboflavin increases on probiotic fermented sheep milk processed by OH. [ABSTRACT FROM AUTHOR]

The microbiota-gut-brain axis is a bidirectional pathway that acts in different neurodegenerative diseases, such as sporadic Parkinson's disease. However, most studies have evaluated only the gut bacterial ecology of Parkinson's disease patients. Here, the aim was to explore gut microbiota's role in Parkinson's disease. The findings suggest that molds and yeasts, or their secondary metabolites, could not only protect but also induce the leading clinical Parkinson's disease symptoms. Nevertheless, there is still no cause-effect about the gut mycobiota and sporadic Parkinson's disease onset and progression. Throughout this review, fungi are highlighted as a possible key piece in Parkinson's disease etiology. Furthermore, the different experimental approaches that might be useful to investigate the mycobiota-gut-brain axis are proposed. Image credit: the figure was drawn by using modified pictures from Servier Medical Art. Servier Medical Art by Servier is licensed under a Creative Commons Attribution 3.0 Unported License < https://creativecommons.org/licenses/by/3.0/ >. [Display omitted] • Changes in Parkinsonian patients' gut and oral mycobiota remain controversial. • Brain biopsies from Parkinson's disease patients reveal polymicrobial infection. • Mycotoxins induce dopaminergic neurodegeneration, alter proteostasis of α-synuclein. • Fungal secondary metabolites have neuroprotective properties in vitro and in vivo. • Yeasts have neuroprotective properties and may also restore gut dysbiosis in vivo. [ABSTRACT FROM AUTHOR]

Graphical abstract Abstract The effect of probiotic Prato cheese containing Lactobacillus casei 01 (7–8 log CFU/g) on urolithiasis was evaluated. Twenty-four male Rattus novergicus , Wistar line (8 weeks old), with surgical implant of calcium oxalate tablets (CaOx) were used. The animals were organized into four groups (n = 6) randomly divided into: Naive Control (NC); Control of calcium oxalate (CaOx-C); Calcium oxalate with conventional cheese (CC), Calcium oxalate with probiotic cheese (PC). Urinalysis was performed to evaluate volume, density, pH, urea, creatinine, together with serum urea, creatinine, sodium, potassium and magnesium, and latero-lateral radiographs of the abdominal cavity. Only the PC group presented a significant reduction in the size of the pellets (CaOx-C Δ = 1.24 mg, CC Δ = 5.78 mg and e PC Δ = −0.933 mg). Changes in urinary mineral excretion were observed, with a reduction in potassium (NC = 183.7, Caox-C = 313.8, CC = 108, and e PC = 76.4 mmol/L), calcium (NC = 11.0, Caox-C = 3.8, CC = 4.7 and e PC = 3.4 mg/dL. p = 0.002) and magnesium (NC = 11.4, Caox-C = 12.9, CC = 5.7 e PC = 2.4 mg/dL, p = 0.01) excretion. Radiological examination confirmed the role of PC in preventing kidney stone development, which support the PC a superior to the current therapeutics, together with a functional ingredient in nutraceutical applications. [ABSTRACT FROM AUTHOR]

Background Raw materials such as cocoa, milk powder, sugar, and starch are widely used in the formulation of a wide variety of processed foods. The unit operations applied during their production vary according to their specific properties, technological advances and needs, which undoubtedly affect the microbial composition found in these raw materials. The microbial composition of these raw materials is known to consist mainly of spores of bacteria, which are known to withstand harsh food processing conditions. Scope and research This article aims to discuss data available on the diversity of spore forming bacteria in selected raw materials (cocoa, milk powder, sugar, starch). These raw materials are contaminated mainly by spore forming bacteria, which can germinate and be a concern in products made with these ingredients. In addition, this review presents data gaps and studies needed to establish the fate of spore forming bacteria throughout the production chain of specific raw materials. Key findings and conclusions The review of literature conducted in this study indicates that data on the effects of processing and diversity of spore forming bacteria in sugar and starch are much scarcer compared with cocoa and milk powders. Thus, cutting-edge approaches combining quantitative data with metagenomics could be used to improve our knowledge on the fate and diversity of spore forming bacteria in raw materials. These approaches can be employed to guide further developments that are aimed at enhancing food safety and controlling food spoilage caused by spore forming bacteria. [ABSTRACT FROM AUTHOR]

Some species from Aspergillus section Nigri are morphologically very similar and altogether have been called A. niger aggregate. Although the species included in this group are morphologically very similar, they differ in their ability to produce mycotoxins and other metabolites and their taxonomical status has evolved continuously. Among them, A. niger and A. welwitschiae are ochratoxin A and fumonisin B 2 producers and their detection and/or identification is of crucial importance for food safety. The aim of this study was the development of a real-time PCR-based method for simultaneous discrimination of A. niger and A. welwitschiae from other species of the A. niger aggregate isolated from coffee beans. One primer pair and a hybridization probe specific for detection of A. niger and A. welwitschiae strains were designed based on the BenA gene sequences, and used in a Real-time PCR assay for the rapid discrimination between both these species from all others of the A. niger aggregate. The Real-time PCR assay was shown to be 100% efficient in discriminating the 73 isolates of A. niger / A. welwitschiae from the other A. niger aggregate species analyzed as a negative control. This result testifies to the use of this technique as a good tool in the rapid detection of these important toxigenic species. [ABSTRACT FROM AUTHOR]

Modified mycotoxins are metabolites that normally remain undetected during the testing for parent mycotoxin. These modified forms of mycotoxins can be produced by fungi or generated as part of the defense mechanism of the infected plant. In some cases, they are formed during food processing. The various processing steps greatly affect mycotoxin levels present in the final product (free and modified), although the results are still controversial regarding the increase or reduction of these levels, being strongly related to the type of process and the composition of the food in question. Evidence exists that some modified mycotoxins can be converted into the parent mycotoxin during digestion in humans and animals, potentially leading to adverse health effects. Some of these formed compounds can be even more toxic, in case they have higher bioaccessibility and bioavailability than the parent mycotoxin. The modified mycotoxins can occur simultaneously with the free mycotoxin, and, in some cases, the concentration of modified mycotoxins may exceed the level of free mycotoxin in processed foods. Even though toxicological data are scarce, the possibility of modified mycotoxin conversion to its free form may result in a potential risk to human and animal health. This review aims to update information on the formation, detection, occurrence, and toxic effects caused by modified mycotoxin. [ABSTRACT FROM AUTHOR]

The objective of this study was to estimate the growth rate, lag time and the times for the appearance of visible mycelium ( t v ) of six fungal species ( Paecilomyces variotii , Penicillium paneum , Penicillium polonicum , Penicillium spinulosum , Penicillium citrinum and Aspergillus sydowii ). The growth parameters were determined at 20 °C, 25 °C and 30 °C and in two culture media (18% Dichloran Glycerol Agar - DG-18 and Dichloran Rose Bengal Chloramphenicol Agar – DRBC) aiming the selection of most appropriate strains for use in challenge tests and for the development of predictive models. Seventy-two growth curves were obtained after measuring the diameter of the colonies for 14 days at 20 °C, 25 °C and 30 °C. Values of growth rate between 1.4 and 11.1 (day −1 ) were obtained in this study. Faster growth rates (> 7 day −1 ) were observed for Pa. variotii (LMQA-001) and P. paneum (LMQA-002) at 25 °C. The lag times varied between 0.7 and 4.2 days, with 50% of the values being as short as 0.7−1.4 day. The variability between the species was analyzed and coefficients of variation (CV) of 44.2% and 41% for the growth rate were observed at 30 °C. At 20 °C and 25 °C, CV varied from 28.3% to 32.9%, respectively. Given these results, Pa. variotii and P. paneum could be considered for further use in microbiological challenge tests aiming to assess the robustness of bakery products formulations. [ABSTRACT FROM AUTHOR]

This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695 μg/kg) were roasted at 180 °C for up to 20 min. The percentage of aflatoxin degradation after 20 min were 55, 64 and 81% for peanuts contaminated with aflatoxin at 35, 332 and 695 μg/kg, respectively. This difference was statistically significant (p < 0.05), showing that initial concentration influences aflatoxin reduction. Thereafter, peanut samples contaminated with an initial aflatoxin concentration of 85 μg/kg were roasted at 160, 180 and 200 °C for 5, 10, 15, 20 and 25 min, then residual concentrations of aflatoxin were determined. Roasting at 160, 180 and 200 °C resulted in an aflatoxin reduction of 61.6, 83.6 and 89.7%, respectively. This study has provided quantitative data reinforcing the fact that roasting alone is not enough to control aflatoxins in peanuts. [ABSTRACT FROM AUTHOR]

The bioethanol visibility in the global matrix of fuels, linked to ecological appeal and the possibility of using new raw materials justifies the increasing investments for the development of new processes. This fuel results from fermentation of sugars by yeasts, however the growth of exogenous microorganisms is sometimes unavoidable. The lactic acid bacteria and wild yeasts are the main contaminants, affecting yeasts’ performance and leading to negative impacts such as the formation of organic acids, polysaccharides and gummy biofilms. Further undesirable effects of the microbial contamination during bioethanol processing comprise flocculation, reduction of yeast cells viability and decrease in process yield. In extreme cases, the reduction in process yield can reach 20–30%, making the process impracticable. In this article, the impact and significance of microbial contaminants (lactic acid bacteria and wild yeasts) during fermentation of must for bioethanol production are reviewed. [ABSTRACT FROM AUTHOR]

A total of 119 samples of peanut were collected throughout the peanut production chain in São Paulo State, Brazil. The peanut samples were directly plated for determination of percentages of infection and a polyphasic approach was used to identify Aspergillus section Flavi species. Further, the potential for aflatoxin production by the isolates was tested using the agar plug technique and the presence of aflatoxins in peanuts was assessed using an immunoaffinity column followed by quantification using HPLC with reverse phase column and fluorescence detection. The limit of detection and quantification were 0.05 and 0.17 μg/kg for total aflatoxins, respectively. Four species of Aspergillus section Flavi were isolated: A. caelatus (11), A. flavus (515), A. parasiticus (17) and A. tamarii (13). All isolates of A. parasiticus were able to produce aflatoxin B and G whereas aflatoxin B was produced by 50% of A. flavus isolates. Aflatoxins were found in 12 samples at concentrations ranging from 0.3 to 100 μg/kg. The data reported in this study add information on the occurrence and biodiversity of fungi in peanuts at several stages of the production chain. The occurrence of aflatoxins is also of major relevance for continuous monitoring and assessment of likely exposure of consumers to aflatoxins through consumption of peanuts. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop a quantitative microbial risk assessment (QMRA) model to estimate the risk of illness caused by Salmonella in ready-to-eat (RTE) leafy greens, based on common practices in Brazilian processing plants. The risk assessment model considered five modules: in field, washing step, retail storage, home storage and dose-response. Fifty thousand iterations of a @Risk model built in Excel were run for each of sixty scenarios. These scenarios considered different initial pathogen concentrations, fractions of contaminated produce and chlorine concentrations. For chlorine, seven pre-set concentrations (0, 5, 10, 25, 50, 150 and 250 mg/L) and three triangular distributions were considered [RiskTriang(0,5,10 mg/L), RiskTriang(0,80,250 mg/L) and RiskTriang(10,120,250 mg/L)]. The outputs were risk of infection, estimated number of illnesses and estimated percent of illnesses arising from cross-contamination. The QMRA model indicated quantitatively that higher chlorine concentrations resulted in lower risk of illness. When simulation was done with < 5 mg/L of chlorine, most (> 96%) of the illnesses arose from cross-contamination, but when a triangular distribution with 10, 120 and 250 mg/L of chlorine was simulated, no illnesses arising from cross-contamination were predicted. Proper control of the sanitizer in the washing step is essential to reduce initial contamination and avoid cross-contamination. [ABSTRACT FROM AUTHOR]

Irrigation water samples were collected from 69 farms in Sao Paulo during two rainy seasons and one dry season. Levels of culturable microorganisms were analyzed using direct plating technique, while levels of E. coli , Enterococci and Clostridium perfringens were determined using membrane filtration. Agroecosystem features including the incidence of manure stockpile, manure lagoon and livestock grazing, amongst others were observed and recorded. In the study area, groundwater (33%) was the most commonly exploited water resource for irrigating vegetables, while the least utilized resources were potable water (4%), streams (2%), lakes (2%) and domestic wastewater (2%). Other water resources exploited for irrigation in the area were farm ponds (21%), harvested rainwater (15%), canals (10%) and rivers (5%). The microbiological quality of water used to irrigate vegetables in the study area was variable depending on factors including source and treatment (chlorination) applied. The levels of culturable microorganisms recovered from the samples ranged between 11.0 and 1.7 log CFU/mL during the rainy and dry seasons, respectively, while the levels of E. coli , Enterococci and Clostridium perfringens detected in irrigation water samples were in the range of 0–6, 0 – 6.5, and 0 – 5.8 log CFU/100 mL, respectively. Irrigation water collected from farms that utilize surface waters such as canals and farm ponds generally contained higher levels of bacteria. In general, bacterial contamination varied among sources in the following order: surface water > groundwater > municipal water. Levels of bacteria detected in groundwater were comparatively low and in about 60% of the cases, for groundwater, no seasonal fluctuation in levels was observed. At the farms where seasonal fluctuations were observed for the levels of bacteria however, at least one potential source of fecal bacteria such as the presence of manure stockpile or livestock grazing was identified. • Groundwater and farm ponds were the main exploited sources for irrigation. • Seasonal variations in levels of indicator bacteria in surface water irrigation. • Irrigation water from farms that used chlorination contained low levels of E. coli. • Cattle grazing influence levels of Enterococci in groundwater irrigation water. • Manure composting is not common amongst studied farms. [ABSTRACT FROM AUTHOR]

The current study was carried out to estimate the risks of infection due to consumption of RTE vegetables contaminated with Salmonella and Listeria monocytogenes in Brazil. The risk assessment model was composed of five different modules comprising the retail-consumption steps. Scenarios were simulated using prevalence and concentration levels reported in RTE vegetables in Brazil as well as considering values 10 times lower. In addition, scenarios in which temperature during transportation and storage are maintained below 5 °C were also evaluated. Models built in Excel spreadsheets were run (100,000 iterations) using @Risk software. The two outputs were risk of infection per month (probability of infection per month due to consumption of RTE vegetables) and number of infections per month (number of people that consumed RTE vegetables and get infected per month). The QMRA models predicted that the mean risk of Salmonella infection per month is 5.7E-03, while the mean risk of infection for L. monocytogenes was 8.1E-06 per month. The reduction of prevalence of Salmonella from 1.7% to 0.17% resulted in a decrease of risk of infection per month by about 6 times. In the case of L. monocytogenes, the reduction of prevalence from 2.2% to 0.22% resulted in decrease of risk of infection from 8.1E-06 to 1.0E-06. The risks and number of cases predicted in scenarios in which temperature was kept below 5 °C were reduced for both pathogens studied when compared to scenarios where this was not the case. The scenario where prevalence and concentration of pathogens was reduced and where temperature was <5 °C led to the lowest number of infections due by Salmonella and L. monocytogenes (187 and 3.3E-05 cases, respectively). The results suggest that effective mitigation strategies need to be adopted. The strict control of temperature during transportation, storage and consumption was more effective to reduce risk and number of cases due to L. monocytogenes than to Salmonella. More data is needed to improve the accuracy of risk assessment models developed. [ABSTRACT FROM AUTHOR]

This study was aimed at determining the effects of different storage scenarios on the growth potential of Salmonella strains and Listeria monocytogenes in ready-to-eat (RTE) mixes of iceberg and crisp lettuces (Lactuca sativa) and collard greens (Brassica oleracea). Vegetables were submitted to minimal processing, experimentally contaminated to achieve 10¹ and 10² CFU/g, packed under modified atmosphere and in perforated film, and submitted to the following storage scenarios: I = 100% of the shelf life (6 days) at 7°C; II = 70% of shelf life at 7°C and 30% at 15°C; III = 30% at 7°C and 70% at 15°C; IV = 100% at 15°C. Higher populations of Salmonella were observed in lettuce mixes than in collard greens; the opposite occurred with L. monocytogenes. Keeping the RTE vegetables at 15°C during the whole shelf life (scenario IV) or part of it (scenarios II and III) markedly influenced the growth of both pathogens in most of the scenarios studied (P < 0.05). Growth potentials of strains of Salmonella and L. monocytogenes were significantly different depending on the scenarios in samples packed with perforated film in comparison to those stored under modified atmosphere (P < 0.05). The findings indicate that even contamination as low as 10¹ CFU/g can lead to high populations if there is temperature abuse during storage (15°C). This study of the behavior of Salmonella and L. monocytogenes in RTE vegetables provides insights that may be useful in the development of strategies to control pathogen growth in these products. [ABSTRACT FROM AUTHOR]

Abstract: Growth potential (δ) is defined as the difference between the population of a microorganism at the end of shelf-life of specific food and its initial population. The determination of δ of Salmonella and Listeria monocytogenes in RTE vegetables can be very useful to determine likely threats to food safety. However, little is known on the behavior of these microorganisms in several RTE vegetables. Therefore, the aim of this study was to determine the δ of both pathogens in nine different types of RTE vegetables (escarole, collard green, spinach, watercress, arugula, grated carrot, green salad, and mix for yakisoba) stored at refrigeration (7°C) and abuse temperature (15°C). The population of aerobic microorganisms and lactic acid bacteria, including those showing antimicrobial activity has been also determined. Results indicated that L. monocytogenes was able to grow (δ ≥0.5 log10) in more storage conditions and vegetables than Salmonella. Both microorganisms were inhibited in carrots, although a more pronounced effect has been observed against L. monocytogenes. The highest δ values were obtained when the RTE vegetables were stored 15°C/6days in collard greens (δ =3.3) and arugula (δ =3.2) (L. monocytogenes) and arugula (δ =4.1) and escarole (δ =2.8) (Salmonella). In most vegetables and storage conditions studied, the counts of total aerobic microorganisms raised significantly independent of the temperature of storage (p <0.05). Counts of lactic acid bacteria were higher in vegetables partially or fully stored at abuse temperature with recovery of isolates showing antimicrobial activity. In conclusion, the results of this study show that Salmonella and L. monocytogenes may grow and reach high populations in RTE vegetables depending on storage conditions and the definition of effective intervention strategies are needed to control their growth in these products. [Copyright &y& Elsevier]

Abstract: Listeria monocytogenes is a foodborne pathogen of great concern due to the high fatality rates of listeriosis. The consumption of RTE vegetables has increased in Brazil over the last two decades, but little is known about the risks associated to the consumption of these products. This study evaluated the prevalence and counts of L. monocytogenes in 512 packages of ready-to-eat vegetables marketed in São Paulo. The isolates were characterized for their serotypes, ribotypes, positivity for virulence genes inlA, inlC and inlJ, resistance to chlorine, growth rate variability and capability to form biofilm on stainless steel (AISI 304, #4) coupons. L. monocytogenes was detected in 3.1% of the samples. Only five samples presented countable levels, with counts between 1.0×101 and 2.6×102 CFU/g. Isolates belonged to serotypes 1/2b or 4b and most were positive for genes inlC and inlJ. Ribotypable isolates were grouped into four groups: 1038 (69.4%), 19175 (11.3%), 19191 (17.7%) and 18604 (one isolate). Most isolates survived to exposure to 125ppm of a chlorine-based disinfectant for 3min. All isolates were capable to attach to the coupons, reaching counts above 4log10 CFU/cm2 and the growth rate (μ) at 25°C of the majority of the isolates varied between 0.1 and 0.2 log OD/h, but for few strains the μ was as high as 0.26log OD/h. Results of this survey indicate that RTE vegetables may be vehicles of L. monocytogenes strains with limited variation in serotype, ribotype and virulence factors but varying significantly in resistance to chlorine disinfectants, capability of forming biofilm and growth rate. Data obtained is of foremost importance to serve as baseline for the development of scientific-based policies to control the incidence of L. monocytogenes in RTE vegetables in Brazil. [Copyright &y& Elsevier]

Abstract: This study reports the implementation of GMPs in a mozzarella cheese processing plant. The mozzarella cheese manufacturing unit is located in the Southwestern region of the state of Parana, Brazil, and processes 20,000L of milk daily. The implementation of GMP took place with the creation of a multidisciplinary team and it was carried out in four steps: diagnosis, report of the diagnosis and road map, corrective measures and follow-up of GMP implementation. The effectiveness of actions taken and GMP implementation was compared by the total percentages of non-conformities and conformities before and after implementation of GMP. Microbiological indicators were also used to assess the implementation of GMP in the mozzarella cheese processing facility. Results showed that the average percentage of conformity after the implementation of GMP was significant increased to 66%, while before it was 32% (p <0.05). The populations of aerobic microorganisms and total coliforms in equipment were significantly reduced (p <0.05) after the implementation of GMP, as well as the populations of total coliforms in the hands of food handlers (p <0.05). In conclusion, GMP implementation changed the overall organization of the cheese processing unity, as well as managers and food handlers’ behavior and knowledge on the quality and safety of products manufactured. [Copyright &y& Elsevier]

Abstract: Although the production of patulin in apple fruits is mainly by Penicillium expansum, there is no information on the ability of heat resistant moulds that may survive pasteurization to produce this mycotoxin in juice packages during storage and distribution. In this study, the production of patulin by Byssochlamys spp (Byssochlamys nivea FRR 4421, B. nivea ATCC 24008 and Byssochlamys fulva IOC 4518) in cloudy and clarified apple juices packaged in laminated paperboard packages or in polyethylene terephthalate bottles (PET) and stored at both 21°C and 30°C, was investigated. The three Byssochlamys strains were able to produce patulin in both cloudy and clarified apple juices. Overall, the lower the storage temperature, the lower the patulin levels and mycelium dry weight in the apple juices (p<0.05). The greatest variations in pH and °Brix were observed in the juices from which the greatest mycelium dry weights were recovered. The maximum levels of patulin recovered from the juices were ca. 150μg/kg at 21°C and 220μg/kg at 30°C. HPLC-UV, HPCL-DAD and mass spectrometry analyses confirmed the ability of B. fulva IOC 4518 to produce patulin. Due to the heat resistance of B. nivea and B. fulva and their ability to produce patulin either in PET bottles or in laminated paperboard packages, the control of contamination and the incidence of these fungi should be a matter of concern for food safety. Control measures taken by juice industries must also focus on controlling the ascospores of heat resistant moulds. [ABSTRACT FROM AUTHOR]

Abstract: In this study, the influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions (γ) and growth parameters (lag time; λ, ratio N f /N o; κ, maximum growth rate; μ) of Alicyclobacillus acidoterrestris CRA 7152 in orange juice stored at 35°C were investigated. Two different inoculum levels of A. acidoterrestris CRA 7152 (102 and 103 spores/mL) in orange juice (110Brix, pH 3.7) and a Microthermics UHT-HTST pilot plant were used to simulate industrial conditions. Results have shown that regardless of the inoculum level (102 or 103 spores/mL), the pasteurization processes were unable to cause even 1 γ. Predictive modeling using the Baranyi model showed that only κ and time to reach 104spores/mL (t104 — time to juice spoilage) were affected by the spore inoculum used (p <0.05). It has been concluded that A. acidoterrestris was able to survive the hot-fill process and to grow and spoil orange juice in 5–6days when the final storage temperature was 35°C. [Copyright &y& Elsevier]

The objective of the present study was to determine the microbiological quality of bottled mineral water marketed in commercial establishments and by street vendors and to evaluate the influence of the storage and maintenance conditions on the microbiological quality of the product. Ten samples from the same batches of five different brands of water were analyzed, for a total of 50 samples. Of the five brands analyzed, only one (brand A), when collected in a commercial establishment, complied with the legal Brazilian standards for mineral water with respect to the presence of total coliforms, fecal coliforms, and Pseudomonas aeruginosa. The remaining samples failed to comply with these microbiological standards for at least one of the parameters evaluated. The water samples obtained from street vendors were inferior !n microbiological quality to samples from the same batch that were obtained from commercial establishments. [ABSTRACT FROM AUTHOR]

[Display omitted] • Cell damage on paraprobiotics (PB) varies among the tested probiotic strains. • PB Lactobacillus casei PB obtained by ultrasound shows active enzymatic metabolism. • Ultrasound drastically affects L. acidophilus PB cell morphology and surface. • Inactivation method defines paraprobiotic physiology and morphology. • Ultrasound is a viable method to obtain paraprobiotics with active metabolism. This study aimed to determine the suitable inactivation conditions of ultrasound and other five methods [heat, low pH, high pH, gamma irradiation and supercritical carbon dioxide (CO 2)] to obtain paraprobiotics from Lactobacilus acidophilus , Lacticaseibacillus casei and Bifidobacterium animalis. The impact of each method at distinct conditions of inactivation was assessed by plate culturing and, the physiological and morphological aspects of the inactivated cells were assessed by a combined approach of flow cytometry and field-emission scanning electron microscopy analysis. The ability to grow on culture media after exposure to distinct processes or different conditions of the same process largely varied among the tested strains. The exposure to the best conditions defined for the distinct processes for inactivation of each strain resulted in distinct (p < 0.05) percentages of cells with active enzymatic metabolism and integrity of membranes. After the ultrasound treatment, L. casei presented the highest and lowest percentages of enzymatic activity (86.2%) and damage to membrane integrity (4.6%) among the tested strains, respectively. Morphological characteristics of L. casei were similar after exposure to the distinct processes tested. Otherwise, ultrasound deeply affected the morphological aspects of L. acidophilus and B. animalis , and compromised the enzymatic activity in a great percentage of cells of these bacteria (>80%). The extension of damage to the cell surface, changes in cell roughness, lysed cells and cell debris varied with the tested strain and the inactivation method. Results indicate that the inactivation method defines the physiological and morphological conditions in each derived paraprobiotic that must be optimized for each strain. Findings suggest ultrasound as a feasible method to obtain L. casei paraprobiotics with an active metabolism. [ABSTRACT FROM AUTHOR]

[Display omitted] • HPCD led to ≥6.0 log reductions of Alicyclobacillus acidoterrestris spores in fruit juices. • HPCD inactivates polyphenol oxidase (PPO) by up to 90% in various fruit juices. • HPCD significantly increases cloudiness and reduces the viscosity of fruit juices. • HPCD retains up to 70% ascorbic acid, higher than heat-treated juices. • HPCD seems viable long-term, with reduced energy costs and the recyclability of CO 2. Ensuring microbiological safety in fruit juices while maintaining their nutritional and sensory qualities remains a significant challenge in food processing. Traditional thermal methods, although effective against vegetative pathogens, can degrade important nutrients and are less effective at inactivating bacterial spores. High-pressure carbon dioxide (HPCD) technology has emerged as a promising non-thermal alternative, using CO 2 under high pressure to inactivate spores and enzymes. More importantly, HPCD has shown great potential in preserving the quality of fruit juices. This review assesses recent studies on the use of HPCD in fruit juices, focusing on its effectiveness in reducing spore counts and inactivating enzymes like polyphenol oxidase (PPO) and pectin methylesterase (PME). The impact of HPCD on the physicochemical, nutritional, and sensory attributes of fruit juices, such as vitamin retention, color, and cloudiness, is also examined. Despite HPCD's advantages, challenges remain in optimizing process parameters for consistent microbial inactivation, with variations depending on juice composition and microbial strain. Additionally, while initial costs are high, the long-term economic viability of HPCD is favorable due to lower energy consumption and CO 2 recyclability. Future research should focus on optimizing equipment design and scaling HPCD technology for industrial applications. [ABSTRACT FROM AUTHOR]

Enteropathogen contamination of water resources is a global concern. Several sources and routes of pathogen contamination of water resources have been identified including agriculture. Land spreading or disposal of manure/livestock wastes is a notable source of public health relevant microorganisms into water. Microorganisms can be transported from manure-amended soils into water, from where they can reach animals and humans and may cause infection. This review explores the public health relevance of manure-borne-pathogens, highlighting some of the diseases that manure associated pathogens cause. It also examines the dynamics of overland transport of pathogens into surface waters and percolation through soils into groundwater. Factors that influence the survival and transport of pathogens into respective water resources are discussed. The actual number of pathogens shed, pathogen release rate, requisite flow conditions, precipitation characteristics and pathogen inactivation potential are some general factors, examined in this review. Pathogen adaptation and survival in the soil environment is extensively discussed because soils significantly influence pathogen transfer into water. In addition to soil characteristics, environmental variables such as moisture, temperature and pH as well as soil biology are relevant aspects, considered herein. Manure and farm management practices such as manure source and type, storage and treatment, also influence the occurrence, survival and transport potential of pathogens. Optimized and recommended manure treatment techniques like composting, which has been demonstrated to satisfactorily inactivate enteric pathogens in manure are discussed. The need for proper composting by observing recommended manuring stipulations is emphasized and finally, practical strategies to protect water resources from pathogenic contamination are elucidated. [ABSTRACT FROM AUTHOR]

• Phenolic acids, stilbenes, flavanol, anthocyanin, flavonol and flavanone were detected in all flowers. • The orange flower cosmos presented the highest content of phenolic compounds. • Bioaccessibility of phenolics varied among the compounds and within the flower source. • Before in vitro digestion mini rose displayed the highest activity in FRAP and DPPH assays. • The dialyzed fraction of cravine showed the highest activity in DDPH assay. • Cosmos and mini rose are source of bioaccessible phenolics with great antioxidant activity. This study assessed the phenolics and their bioaccessibility through an in vitro digestion system coupled to a simulated intestinal barrier in eight edible flowers of distinct colors, namely mini rose, torenia, mini daisy, clitoria, cosmos, cravine, begonia and tagete. The antioxidant activity of the flowers before in vitro digestion, in their derived dialyzed and non-dialyzed fractions was evaluated using distinct approaches. All flowers presented in their composition phenolic acids, stilbenes, flavanol, anthocyanin, flavonol and flavanone, however distinct compounds and contents were found in each flower. The bioaccessibility varied among the phenolics and within the flower source (p < 0.05). Cosmos presented the highest (p < 0.05) content of phenolics and activity in ORAC assay before in vitro digestion and in dialyzed and non-dialyzed fraction; the observed activity was correlated (r = 0.9) to its major compounds, hesperidin and rutin, as well as to caftaric acid and procyanidin B2. Mini rose displayed the highest antioxidant activity in FRAP and DPPH assays before in vitro digestion; its dialyzed and non-dialyzed fraction showed the highest activity in FRAP, correlated to pelargonidin 3,5-diglucoside, catechin, epicatechin galate, epicagocatechin galate, procyanidin A2, quercitin 3-glucoside and trans- resveratrol (r = 0.9). In DPPH assay, mini rose showed the highest activity in the non-dialyzed fraction, while cravine showed the highest activity in the dialyzed fraction, which was mainly correlated to syringic acid (r = 1.0), pelargonidin 3,5-diglucoside and epicatechin (r = 0.9). Results show great variability in the phenolic composition and their bioaccessibility among the edible flowers studied. Our findings indicate cosmos and mini rose as sources of bioaccessible phenolics with great antioxidant activity. [ABSTRACT FROM AUTHOR]