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9. Cross-Protection Response

Author

Wu, Ricardo A., Yuk, Hyun-Gyun, Liao, Xinyu, Feng, Jinsong, Ding, Tian, Ding, Tian, editor, Liao, Xinyu, editor, and Feng, Jinsong, editor

Published
2022
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20. Overuse of food-grade disinfectants threatens a global spread of antimicrobial-resistant bacteria.

Author

Wu, Ricardo A., Feng, Jinsong, Yue, Min, Liu, Donghong, and Ding, Tian

Subjects
*DRUG resistance in bacteria, *MOBILE genetic elements, *DECONTAMINATION of food, *DISINFECTION & disinfectants, *DRUG target, *ANTIBIOTIC residues, *PATHOGENIC bacteria
Abstract

Food-grade disinfectants are extensively used for microbial decontamination of food processing equipment. In recent years, food-grade disinfectants have been increasingly used. However, the overuse of disinfectants causes another major issue, which is the emergence and spread of antimicrobial-resistant bacteria on a global scale. As the ongoing pandemic takes global attention, bacterial infections with antibiotic resistance are another ongoing pandemic that often goes unnoticed and will be the next real threat to humankind. Here, the effects of food-grade disinfectant overuse on the global emergence and spread of antimicrobial-resistant bacteria were reviewed. It was found that longtime exposure to the most common food-grade disinfectants promoted resistance to clinically important antibiotics in pathogenic bacteria, namely cross-resistance. Currently, the use of disinfectants is largely unregulated. The mechanisms of cross-resistance are regulated by intrinsic molecular mechanisms including efflux pumps, DNA repair system, modification of the molecular target, and metabolic adaptation. Cross-resistance can also be acquired by mobile genetic elements. Long-term exposure to disinfectants has an impact on the dissemination of antimicrobial resistance in soil, plants, animals, water, and human gut environments. [ABSTRACT FROM AUTHOR]

Published
2024
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23. Research on Virtual Training System in Aerospace Based on Interactive Environment

Author

You, Fang, Tan, Yuxin, Feng, Jinsong, Li, Linshen, Lin, Jing, Liu, Xin, Hutchison, David, Series editor, Kanade, Takeo, Series editor, Josef, Kittler, Series editor, Kleinberg, Jon M., Series editor, Mattern, Friedemann, Series editor, Mitchell, John C., Series editor, Naor, Moni, Series editor, Pandu Rangan, C., Series editor, Steffen, Bernhard, Series editor, Terzopoulos, Demetri, Series editor, Tygar, Doug, Series editor, Weikum, Gerhard, Series editor, El Rhalibi, Abdennour, editor, Tian, Feng, editor, Pan, Zhigeng, editor, and Liu, Baoquan, editor

Published
2016
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29. Modernization of digital food safety control

Author

Shen, Mofei, Sogore, Tahirou, Ding, Tian, and Feng, Jinsong

Abstract

Foodborne illness remains a pressing global issue due to the complexities of modern food supply chains and the vast array of potential contaminants that can arise at every stage of food processing from farm to fork. Traditional food safety control systems are increasingly challenged to identify these intricate hazards. The U.S. Food and Drug Administration's (FDA) New Era of Smarter Food Safety represents a revolutionary shift in food safety methodology by leveraging cutting-edge digital technologies. Digital food safety control systems employ modern solutions to monitor food quality by efficiently detecting in real time a wide range of contaminants across diverse food matrices within a short timeframe. These systems also utilize digital tools for data analysis, providing highly predictive assessments of food safety risks. In addition, digital food safety systems can deliver a secure and reliable food supply chain with comprehensive traceability, safeguarding public health through innovative technological approaches. By utilizing new digital food safety methods, food safety authorities and businesses can establish an efficient regulatory framework that genuinely ensures food safety. These cutting-edge approaches, when applied throughout the food chain, enable the delivery of safe, contaminant-free food products to consumers.

Published
2024
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39. Traditional Chinese paintings

Author

Li Ying, Wu Zuoren, Shi Qi, Feng Jinsong, Zhang Bu, Liu Boshu, Peng Xiancheng, Bai Xueshi, Wang Jinyuan, Zhang Renzhi, Zhang Zhenxue, He Haixia, Wu Guanzhong, Qin Lingyun, and Liang Shunian

Subjects
Painters, Chinese -- Works, Painting, Chinese -- Portrayals, Business
Published
1991

40. Characterization and intervention of Campylobacter jejuni persistence and biofilm formation

Author

Feng, Jinsong

Abstract

The hard-to-treat chronic bacterial infection is one of the most significant challenges to conventional antibiotic therapy. These chronic infections represent an elevated risk for the development of severe clinical consequences. Bacteria can form biofilms or persister cells to withstand harsh stresses and antibiotic treatment. In addition, both biofilm and persister cells can restore the bacterial population upon the removal of stresses and antibiotic treatment. Hence, biofilm and persister cells are proposed to be one of the major survival strategies that associate chronic bacterial infections. As one of the major causes of human gastroenteritis in the world, Campylobacter jejuni was frequently identified in food production as well as in the environment. However, how can this microaerophilic microbe survive in the aerobic environment and disseminate throughout the food chain to eventually cause campylobacteriosis is not fully understood yet. We argued that bacterial biofilm and persister cells be two particular survival state of C. jejuni that contribute to the prevalence of C. jejuni. In this dissertation, particular survival modes of C. jejuni, known as biofilm and persister cells, were characterized. We found that C. jejuni could form both mono- and multispecies biofilms and biofilm formation was significantly influenced by environmental stresses. The extracellular DNA was the factor that mediated this influence. In addition, we identified the presence of C. jejuni persister cells which accounted for ~ 0.01% of the total population. The transcriptome analysis of persister cells indicated that the low metabolic activity and bacterial dormancy could play an important role in the formation of persister cells. In the end, a synergistic treatment using ajoene and Al₂O₃/TiO₂ nanoparticles in a combined manner was applied to generate a significant antimicrobial effect against C. jejuni. In this study, we comprehensively investigated the two major bacterial survival strategies, namely biofilm and persister cells, and applied innovative antimicrobial treatment to inactivate C. jejuni. The knowledge from this study provides insight to understand the survival and distribution of C. jejuni and aids in the development of intervention strategies to reduce the prevalence of C. jejuni and other pathogens.

Published
2018
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50. Inactivation of foodborne pathogens by non-thermal technologies

Author

Chen, Xiuqin, Feng, Jinsong, Ahn, Juhee, Vasilis, Valdramidis, and Ding, Tian

Abstract

Non-thermal treatments are current trends in food safety, the application of these technologies may lessen the influence of heat on food quality. The non-thermal food preservation techniques enable the food industry to meet regulations for product safety and shelf life. Common non-thermal techniques include cold plasma, ionizing radiation, ultraviolet light, pulsed electric fields, and high-pressure processing. This chapter provides a quick summary of the most current uses of these technologies for food preservation. In addition, a succinct description of the process used to inactivate foodborne microorganisms in food has been provided.

Published
2024
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