Abstract：
:The technological advancement of molecular epidemiological analysis using next-generation sequencing (NGS) for foodborne pathogens has a groundbreaking impact over the past three years. In particular, the emergence of cg (core genome) multilocus sequence typing(MLST) has a significant impact. This is because this technology made it possible for many researchers to carry out molecular epidemiological analysis on foodborne pathogens in a common language, using common definitions. The resolution of core genome MLST (cgMLST) far surpasses that of MLST, which only uses seven (usually, in some cases five) housekeeping genes. Therefore, cgMLST would in no doubt terminate the role of conventional MLST as the molecular epidemiological tool. However, the role of MLST would probably not end all together. Rather, the sequence type (ST) of the conventional MLST is expected to be used as in silico MLST by a wider range of researchers than ever in the next 10 years. This is because, with the arrival of the NGS era, we have come to be able to obtain ST of conventional MLST by simply entering the NGS text file into one's own PC. In other words, acquisition of ST data is no longer limited to researchers aiming to conduct MLST for the first place. The impact of such a change is large. In silico MLST will continue to be used as a tool for understanding the broad characteristics of bacterial strains. This review aimed to summarize the main information on STs that have been accumulated for representative foodborne pathogens, in particular for potential NGS users in this new era who have been not familiar with MLST until now.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Kimura Bdoi
10.1016/j.fm.2017.09.003subject
Has Abstractpub_date
2018-10-01 00:00:00pages
28-36eissn
0740-0020issn
1095-9998pii
S0740-0020(17)30181-8journal_volume
75pub_type
杂志文章,评审abstract：:As filter-feeding bivalves, oysters can accumulate microorganisms into their gills, causing spoilage and potential safety issues. This study aims to investigate the changes in the gill microbiota of oysters packed under air and modified atmospheres (MAs, 50% CO2: 50% N2, 70% CO2: 30% O2, and 50% CO2: 50% O2) during st...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.08.006
更新日期：2017-02-01 00:00:00
abstract：:To overcome the deleterious effects of hydrogen peroxide, Lactobacillus plantarum elicits an adaptive response to oxidative stress. In this study, global transcriptomic analysis revealed that L. plantarum CAUH2 expanded its carbon source utilizing profile and enhanced glycolysis to produce more ATP to confront with H2...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103389
更新日期：2020-05-01 00:00:00
abstract：:During a 10-year inspection survey (2001-2010), a microbiological study of ready-to-eat (RTE) foods and ready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determine their microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTE product gro...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.01.005
更新日期：2013-06-01 00:00:00
abstract：:Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probiotic properties but little is still known about their individual and/or synergistic beneficial effects within dairy ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.04.002
更新日期：2016-02-01 00:00:00
abstract：:A novel Podoviridae lactic acid bacteria (LAB) phage from Nham, a Thai fermented pork sausage, is reported. From a total of 36 samples, 41 isolates of LAB were obtained and employed as hosts for the isolation of phages. From these LAB, only one phage, designated Φ 22, was isolated. The lactic acid bacterial isolate na...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.10.011
更新日期：2011-05-01 00:00:00
abstract：:This study evaluated whether the pre-exposure (24, 48 and 72 h) to sublethal conditions caused by acetic acid (AA), lactic acid (LA), sodium chloride (NaCl) or potassium chloride (KCl) could induce increased cross-tolerance to the essential oils from Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) in d...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103240
更新日期：2019-12-01 00:00:00
abstract：:Building secondary models that describe the growth rate as a function of multiple environmental conditions is often very labour intensive and costly. As such, the current research aims to assist in decreasing the required experimental effort by studying the efficacy of both design of experiments (DOE) and optimal expe...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.05.010
更新日期：2018-12-01 00:00:00
abstract：:Pathogenic Cronobacter species are responsible for life-threatening illness in neonates. A ten-year comprehensive survey was conducted to examine the population structure and antimicrobial resistant patterns of Cronobacter isolates from food (n = 78) and clinical (n = 12) sources in Wenzhou, China. A total of 90 (4.4%...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103432
更新日期：2020-08-01 00:00:00
abstract：:Campylobacter jejuni is the most common pathogen associated with foodborne diseases. Persistent presence of this pathogen contaminating the environment in slaughterhouses and chicken products have been reported worldwide. Although many efforts have been employed for reducing C. jejuni contamination, few studies have b...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.03.009
更新日期：2019-09-01 00:00:00
abstract：:The diversity of microflora associated with peroxyacetic acid (POAA) treated and untreated beef was investigated by 16S rDNA gene cloning, DGGE analysis and conventional bacterial cultivation. Following vacuum packaging, POAA treated and untreated meat samples were stored for up to 18 weeks at -1.5 degrees C. Each cul...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.12.010
更新日期：2009-05-01 00:00:00
abstract：:Listeria monocytogenes continues to be one of the most important foodborne pathogens worldwide, either due to its incidence and/or to its high mortality rate. In the present study, a filtration-based protocol was applied for the screening of viable bacteria. Additionally, a complete method (enrichment, filtration, DNA...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.02.004
更新日期：2018-08-01 00:00:00
abstract：:Toxoplasma gondii, Cryptosporidium spp. and Giardia intestinalis are emerging pathogen parasites in the food domain. However, without standardized methods for their detection in food matrices, parasitic foodborne outbreaks remain neglected. In this study, a new immunomagnetic separation assay (IMS Toxo) targeting the ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.01.002
更新日期：2016-08-01 00:00:00
abstract：:The objective of this study was to determine if the adaptation at planktonic stage to subinhibitory concentrations (SIC) of sodium hypochlorite (NaOCl) could modulate the biofilm forming ability of five Listeria monocytogenes strains V7, Scott A, FSL-N1-227, FSL F6-154 and ATCC 19116 representing serotypes 1/2a, 4b an...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103714
更新日期：2021-06-01 00:00:00
abstract：:A new combined model for Listeria monocytogenes and psychrotolerant Lactobacillus spp. was constructed and evaluated for processed seafood and mayonnaise-based seafood salads. The new model was constructed by combining existing cardinal parameter models for L. monocytogenes and Lactobacillus spp. using the classical J...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.07.005
更新日期：2015-04-01 00:00:00
abstract：:A modular process risk model has been constructed that describes the manufacture of dairy dessert products and hazards that arise from non-proteolytic Clostridium botulinum. The model describes batch manufacture and consumer storage of a family size generic dairy dessert but includes a realistic quantification that co...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.04.004
更新日期：2011-04-01 00:00:00
abstract：:Pigs represent an important source of food in many countries, and undercooked pork containing tissue cysts is one of the most common sources of Toxoplasma gondii infection for humans. A magnetic capture method for the isolation of T. gondii DNA and quantitative real-time PCR targeting the 529 bp TOXO repeat element we...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.08.011
更新日期：2014-04-01 00:00:00
abstract：:DNA fragments showing promoter activity were obtained from the chromosomal DNA of Lactococcus lactis ssp. cremoris LM0230 by using a promoter-screening vector pBV5030, which contains a promoterless chloramphenicol acetyltransferase gene. Ten fragments were identified based on their ability to confer resistance against...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.01.006
更新日期：2006-02-01 00:00:00
abstract：:High pressure processing (HPP) is a preservation technology alternative to heat treatment that is mild for food, but effectively inactivates the spoilage microbiota and foodborne pathogens of several foods. The purpose of the current study was to evaluate the effect of HPP on Salmonella ser. Enteritidis, indigenous mi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.08.019
更新日期：2018-04-01 00:00:00
abstract：:The processing environment of broiler processing plants is a potential major source of bacterial contamination of broiler carcasses. This study investigated the effect of processing water and processing time on the microbial diversity of yellow-feathered broiler carcasses at select stages of slaughter during one comme...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.04.006
更新日期：2019-10-01 00:00:00
abstract：:Alkaline solutions are used to clean food production environments but the role of alkaline resistance in persistent food factory contamination by Listeria monocytogenes is unknown. We used shotgun proteomics to characterise alkaline adapted L. monocytogenes recovered as persistent and transient food factory contaminan...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.10.004
更新日期：2012-05-01 00:00:00
abstract：:Following the detection of methicillin-resistant Staphylococcus aureus (MRSA) ST398 in food-producing animals, both livestock and wildlife, and derived products, are considered potential sources of MRSA in humans. There is a paucity of data on MRSA in foods in Italy, and the data regarding wild animals are particularl...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.07.012
更新日期：2015-12-01 00:00:00
abstract：:In this study, P. kudriavzevii was isolated and identified as an effective antagonistic yeast, which could significantly inhibit the rotting rate, weight loss, and delay the color change, with no effect on total soluble solids (TSS), titratable acid (TA), or firmness during cherry tomato storage. High-throughput seque...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103404
更新日期：2020-06-01 00:00:00
abstract：:Production of leafy vegetables for the "Ready-to-eat"-market has vastly increased the last 20 years, and consumption of these minimally processed vegetables has led to outbreaks of food-borne diseases. Contamination of leafy vegetables can occur throughout the production chain, and therefore washing of the produce has...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103667
更新日期：2021-04-01 00:00:00
abstract：:Preventing food spoilage is a challenge for the food industry, especially when applying mild preservation methods and when avoiding the use of preservatives. Therefore, it is essential to explore the boundaries of preservation by better understanding the causative microbes, their phenotypic behaviour and their genetic...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.03.013
更新日期：2015-02-01 00:00:00
abstract：:Obligate anaerobic bacteria from the genus Pectinatus have been known to cause beer spoilage for over 40 years. Whole genome sequencing was performed on eleven beer spoilage strains (nine Pectinatus frisingensis, one Pectinatus cerevisiiphilus and one Pectinatus haikarae isolate), as well as two pickle spoilage specie...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103462
更新日期：2020-09-01 00:00:00
abstract：:This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.11.010
更新日期：2016-05-01 00:00:00
abstract：:Fifteen wild yeast strains were isolated in two factories of a lager brewing company in Poland. Their identification with API 32C system showed mainly the presence of Candida sake species (7/15). To differentiate the isolates, randomly amplified polymorphic DNA (RAPD) with (GTG)(5), (GAC)(5), (GACA)(4) microsatellite ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.04.012
更新日期：2007-05-01 00:00:00
abstract：:This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 8...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103605
更新日期：2021-02-01 00:00:00
abstract：:Lettuce (Lactuca sativa), one of the most consumed leafy vegetables in the world, is frequently implicated with foodborne disease (FBD) outbreaks, with Salmonella spp. and Escherichia coli O157:H7 being the most common bacteria to cause this illness. Estimates of prevalence and levels of these pathogens on lettuce are...
journal_title：Food microbiology
pub_type： 杂志文章,meta分析
doi：10.1016/j.fm.2019.05.001
更新日期：2019-12-01 00:00:00
abstract：:The growth of spoiling yeasts in beverages results in reduced quality, economic and image losses. Therefore, biochemical and DNA-based identification methods have been developed but are mostly time-consuming and laborious. Matrix-Assisted-Laser-Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) coul...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.07.004
更新日期：2013-12-01 00:00:00
