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Innovative Techniques for Detecting and Preventing Foodborne Pathogens in Food...
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Innovative Techniques for Detecting and Preventing Foodborne Pathogens in Food Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (30 April 2021) | Viewed by 11996

Special Issue Editors

Dr. Alejandro Garrido-Maestu

E-Mail Website
Guest Editor
Food Quality and Safety Research Group, International Iberian Nanotechnology Laboratory (INL), Braga, Portugal
Interests: foodborne pathogens; microbiology; food microbiology; food safety; fast detection tools; PCR/ qPCR; fast multipathogen detection; food quality and safety
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. David Rodríguez-Lázaro

E-Mail Website
Guest Editor
1. Microbiology Division, Faculty of Sciences, University of Burgos, Burgos, Spain
2. Centre for Emerging Pathogens and Global Health, University of Burgos, Burgos, Spain
Interests: food safety; food microbiology; one health; veterinary microbiology; antimicrobial resistance
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Every year, thousands of foodborne diseases caused by bacteria, viruses, and parasites are reported worldwide. This fact highlights the economic and social importance of foodborne pathogens, as they are a major public health issue. Throughout the food chain, there are many steps susceptible to contamination which must be properly controlled. At present, gold standard, reference methods are available for many of these pathogens, but these methods tend to be lengthy, tedious, and time-consuming, so a great effort has been made by the scientific community to develop new techniques capable of overcoming all these limitations. In this Special Issue, we are seeking novel techniques, methodologies, and applications applicable in the food industry, for the detection and prevention of foodborne pathogens. These may include but not be limited to DNA analysis (e.g., PCR/ qPCR, isothermal DNA amplification techniques, next-generation sequencing), proteomics, (bio)sensors, and novel sample treatment procedures, among others.

Dr. Alejandro Garrido-Maestu
Guest Editor

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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 • Food industry • Food processing • Alternative methods • Molecular methods • Prevention • (Bio)sensors

Published Papers (3 papers)

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Research

12 pages, 1038 KiB  
Article
Real-Time PCR Method Combined with a Matrix Lysis Procedure for the Quantification of Listeria monocytogenes in Meat Products
by Mirian Labrador, Carlota Giménez-Rota and Carmen Rota
Foods 2021, 10(4), 735; https://doi.org/10.3390/foods10040735 - 30 Mar 2021
Cited by 9 | Viewed by 2133
Abstract
In this study a real-time PCR method has been developed for the specific quantification of the foodborne pathogen Listeria monocytogenes on meat products through the gene hlyA. The PCR was combined with a matrix lysis that allowed the obtaining of the microorganisms [...] Read more.
In this study a real-time PCR method has been developed for the specific quantification of the foodborne pathogen Listeria monocytogenes on meat products through the gene hlyA. The PCR was combined with a matrix lysis that allowed the obtaining of the microorganisms without sample dilution and the elimination the PCR inhibitors from dry-cured ham. The qPCR method calibration curve had an efficiency of 100.4%, limits of detection and quantification were 30.1 ± 6.2 CFU/g which is under the legal limit of L. monocytogenes in ready-to-eat products, and an analytical variability <0.25 log hlyA gene copies/reaction. The analysis was performed simultaneously with the reference method ISO 11290-2. The comparison of the qPCR-matrix lysis results with the reference method showed an excellent correspondence, with a relative accuracy between 95.83–105.20%. Finally, the method was applied to commercial derived meat samples and the pathogen was quantified in one of the commercial samples assayed in 69.1 ± 13.9 CFU/g while the reference method did not quantify it. The optimized qPCR showed higher precision and sensitivity than the reference method at low concentrations of the microorganism in a shorter time. Therefore, qPCR-matrix lysis shows a potential application in the meat industry for L. monocytogenes routine control. Full article
(This article belongs to the Special Issue Innovative Techniques for Detecting and Preventing Foodborne Pathogens in Food Processing)
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16 pages, 2355 KiB  
Article
Application of Recombinase Polymerase Amplification with Lateral Flow for a Naked-Eye Detection of Listeria monocytogenes on Food Processing Surfaces
by Sarah Azinheiro, Joana Carvalho, Marta Prado and Alejandro Garrido-Maestu
Foods 2020, 9(9), 1249; https://doi.org/10.3390/foods9091249 - 07 Sep 2020
Cited by 14 | Viewed by 4053
Abstract
The continuous contamination of foods with L. monocytogenes, highlights the need for additional controls in the food industry. The verification of food processing plants is key to avoid cross-contaminations, and to assure the safety of the food products. In this study, a [...] Read more.
The continuous contamination of foods with L. monocytogenes, highlights the need for additional controls in the food industry. The verification of food processing plants is key to avoid cross-contaminations, and to assure the safety of the food products. In this study, a new methodology for the detection of L. monocytogenes on food contact surfaces was developed and evaluated. It combines Recombinase Polymerase Amplification (RPA) with the lateral flow (LF) naked-eye detection. Different approaches for the recovery of the bacteria from the surface, the enrichment step and downstream analysis by RPA-LF were tested and optimized. The results were compared with a standard culture-based technique and qPCR analysis. Sampling procedure with sponges was more efficient for the recovery of the bacteria than a regular swab. A 24 h enrichment in ONE broth was needed for the most sensitive detection of the pathogen. By RPA-LF, it was possible to detect 1.1 pg/µL of pure L. monocytogenes DNA, and the complete methodology reached a LoD50 of 4.2 CFU/cm2 and LoD95 of 18.2 CFU/cm2. These results are comparable with the culture-based methodology and qPCR. The developed approach allows for a next-day detection without complex equipment and a naked-eye visualization of the results. Full article
(This article belongs to the Special Issue Innovative Techniques for Detecting and Preventing Foodborne Pathogens in Food Processing)
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15 pages, 954 KiB  
Article
Antimicrobial Activity and Prevention of Bacterial Biofilm Formation of Silver and Zinc Oxide Nanoparticle-Containing Polyester Surfaces at Various Concentrations for Use
by Fabio Fontecha-Umaña, Abel Guillermo Ríos-Castillo, Carolina Ripolles-Avila and José Juan Rodríguez-Jerez
Foods 2020, 9(4), 442; https://doi.org/10.3390/foods9040442 - 06 Apr 2020
Cited by 45 | Viewed by 4789
Abstract
Food contact surfaces are primary sources of bacterial contamination in food industry processes. With the objective of preventing bacterial adhesion and biofilm formation on surfaces, this study evaluated the antimicrobial activity of silver (Ag-NPs) and zinc oxide (ZnO-NPs) nanoparticle-containing polyester surfaces (concentration range [...] Read more.
Food contact surfaces are primary sources of bacterial contamination in food industry processes. With the objective of preventing bacterial adhesion and biofilm formation on surfaces, this study evaluated the antimicrobial activity of silver (Ag-NPs) and zinc oxide (ZnO-NPs) nanoparticle-containing polyester surfaces (concentration range from 400 ppm to 850 ppm) using two kinds of bacteria, Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli), and the prevention of bacterial biofilm formation using the pathogen Listeria monocytogenes. The results of antimicrobial efficacy (reductions ≥ 2 log CFU/cm2) showed that at a concentration of 850 ppm, ZnO-NPs were effective against only E. coli (2.07 log CFU/cm2). However, a concentration of 400 ppm of Ag-NPs was effective against E. coli (4.90 log CFU/cm2) and S. aureus (3.84 log CFU/cm2). Furthermore, a combined concentration of 850 ppm Ag-NPs and 400 ppm ZnO-NPs showed high antimicrobial efficacy against E. coli (5.80 log CFU/cm2) and S. aureus (4.11 log CFU/cm2). The results also showed a high correlation between concentration levels and the bacterial activity of Ag–ZnO-NPs (R2 = 0.97 for S. aureus, and R2 = 0.99 for E. coli). They also showed that unlike individual action, the joint action of Ag-NPs and ZnO-NPs has high antimicrobial efficacy for both types of microorganisms. Moreover, Ag-NPs prevent the biofilm formation of L. monocytogenes in humid conditions of growth at concentrations of 500 ppm. Additional studies under different conditions are needed to test the durability of nanoparticle containing polyester surfaces with antimicrobial properties to optimize their use. Full article
(This article belongs to the Special Issue Innovative Techniques for Detecting and Preventing Foodborne Pathogens in Food Processing)
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