Top Research Papers on Food Microbiology

Food microbiology has seen enormous growth in the last decade, fueled by the global pandemic of COVID-19 and continual routine outbreaks with traditional foodborne pathogens. In addition, climate change and global warming also affect agriculture and food production, in turn shifting microbial ecology. Such changes will affect pathogen behavior, spoilage, and microbial growth, impacting food safety and quality. Health-conscious consumers are also looking for foods with alternative protein sources from plants and insects, such as fermented, antioxidant, and micronutrient-rich superfoods. All thr...

This study reviewed in this study how these methods made dried products efficient of microbial inactivation and microbiologically safe.

The microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take, and their impact is also discussed with emphasis on health and oral health status.

UV-C irradiation and PDI had an anti-microbial effect in food and the findings indicated that the greatest effect was achieved in apples, suggesting that these techniques may be useful to reduce E. coli and S. aureus contamination levels on the surface of meats and fruits.

This review is a comprehensive summary of the detection of bacterial, viral, and fungal contaminants in food with detailed emphasis on the specific modeling and datamining approaches used to overcome the specific challenges associated with background and data complexity.

In the dynamic landscape of today’s energy sector, the shift from fossil fuels to sustainable energy sources has become a focal point of exploration and innovation. Yet, microorganisms continue to be a dominant player amid this transition period. In a series of enlightening interviews, we engage with experts who stand at the forefront of this research, offering valuable perspectives on the pivotal role of microorganisms in the ongoing energy transition. These conversations provide a unique window into the intricate relationships between microbiology and the energy transition, shedding light on...

The principles of microbiology are applied to the study of infectious disease in the context of food and wound healing.

Introduction to Solid Waste Decomposition, A.A. Barlaz Microbiology of Solid Waste Landfills, and Testing the Biodegradability of Synthetic Polymeric Materials in Solid Waste.

This Primer examines the adaptation of Raman microspectroscopy for microbiology, outlining potential applications and technical limitations, and describes a new database for sharing Raman spectral data to enhance reproducibility.

Traditional processing improves microbial safety but alters the nutritional value of edible insects through boiling, toasting, and solar-drying, while species- and treatment-specific patterns exist.

The aim of this review is to identify key points required to start the journey of becoming an effective machine learning practitioner and evaluate how machine learning has been applied so far in a broad scope of real-life microbiology examples.

Stenotrophomonas maltophilia is an opportunistic pathogen of significant concern to susceptible patient populations and has applications in biotechnology, including agriculture, biocontrol, and bioremediation.

"Written by leading experts in their respective fields, Principles and Applications of Soil Microbiology 3e, provides a comprehensive, balanced introduction to soil microbiology, and captures the rapid advances in the field such as recent discoveries regarding habitats and organisms, microbially mediated transformations, and applied environmental topics. Carefully edited for ease of reading, it aids users by providing an excellent multi-authored reference, the type of book that is continually used in the field. Background information is provided in the first part of the book for ease of compre...

Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B.C. with various reported potential health benefits and appealing sensory properties. During Kombucha fermentation, sucrose is hydrolysed by yeast cells into fructose and glucose, which are then metabolised to ethanol. The ethanol is then oxidised by acetic acid bacteria (AAB) to produce acetic acid ...

Following the EMMI guidelines will improve comparability and reproducibility among qPCR and dPCR studies in environmental microbiology, better inform engineering and public health actions for preventing disease transmission through environmental pathways, and for the most pressing issues in the discipline, focus the weight of evidence in the direction toward solutions.

Articles in these two volumes cover current knowledge of the origins of various salivary compounds, their normal values, age dependency, relation to flow rate, diseases or hormonal status, and assay problems regarding human saliva.

The microbiology of diabetic foot infections is diverse, but S. aureus predominates and a correlation between the prevalence of Gram positive and negative organisms and Gross National Income could reflect differences in healthcare provision and sanitation.

The aim of this review is to provide an update into the current knowledge of water kefir, a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water keFir grains.

The major goal of this article was to summarize the most recent articles on SD, specifically related to underlying pathophysiology, to establish a paucity of studies looking at the relationship between SD and systemic disease.

This book provides an assessment of the understanding of soil microbiology and biochemistry as part of reclamation processes. It attempts to assemble more specialized literature on reclamation, where application of microbiological concepts has provided the understanding of the process.

The role of the gut microbiome in the conversion of primary to secondary bile acids and critically evaluates biochemical pathways that are less well understood are discussed.

The most common and updated microbiological diagnostic methods currently available for the laboratory diagnosis of brucellosis are reviewed and reported.

Public in-depth understanding of natural foods, processed foods, and packaged food products that induce allergic reactions and intolerance remains low, and awareness of diet that partially or completely excludes the intake of certain foods associated with these reactions should be widespread among the consumers.

This review highlights critical non-biological aspects of MIC that can sometimes be overlooked by microbiologists working on MIC but are highly relevant for an overall understanding of this phenomenon.

Despite changes in antibiotic prophylaxis guidelines, the crude incidence of infective endocarditis has remained stable, however, the incidence rate in patients >80 years of age has doubled, particularly in the elderly.

The microbiologic aspects of endodontic infections are reviewed and perspectives for future research and directions in the field are provided.

The fundamentals of oral microbiome and oral mucosal immunity in regard to their barrier properties will be addressed, and their importance in development of new diagnostic, prophylactic and therapeutic strategies for certain diseases as well as in the application for personalized medicine will be discussed.

Fermentation is one of the oldest preservation techniques used by mankind with known actions of fermentation dating back to several millennia before the common era. From this came the fermentation of tea beverages which we commonly call kombucha. The origins of fermented teas, and ultimately the concept of kombucha, has a multitude of backstories and derivations stemming back several thousand years. Kombucha is made by fermenting sweetened black or green tea using a mixed fermenting culture of yeast and acetic acid bacteria. This review gives a holistic overview of the fermented tea beverage k...

This document is intended to serve as a reference to guide physicians in choosing tests that will aid them to diagnose infectious diseases in their patients.

These topics cover the need for incorporating One Health education into curriculum for scientific, engineering, and humanities programs to build capacity in One Health competencies with the goal of established networks that will work toward improving public health, food safety, and sustainable agriculture.

Current and potential applications of this microalga in the food and functional food industries were reviewed and health benefits associated with consuming Spirulina and/or some of the most important compounds derived fromspirulina were discussed.

Among many soil problems, heavy metal accumulation is one of the major agronomic challenges that has seriously threatened food safety.

This review focuses on the microbial nano-techniques that were used to produce various metallic and non-metallic nanoparticles and their “signal jamming effects” to inhibit biofilm formation.

This paper uses recent research findings with a wide range of study models to describe the antimicrobial potential of phenolic compounds and serves to highlight the role of olive leaf extract as an antioxidants and presents methods for determination of antioxidant potential.

Joint age, presence of a sinus tract, and revision arthroplasties influenced PJI microbiology, and the probability of isolation of more than one microorganism by almost three-fold.

This review will highlight seminal works that have brought into light the importance of the mucosa-associated microbiota in health and diseases, emphasizing the challenges and promises of expending the mucosal microbiology field of research.

In this review, the necessary data are compiled to understand the reactions or measurements performed in many of the assays commonly used in various aspects of microbiology.

Understanding specialization patterns of countries in food production can provide relevant insights for the evaluation and design of policies seeking to achieve food security and sustainability, which are key to reach several Sustainable Development Goals (SDGs). This paper builds bipartite networks of food products and food-producing countries, using FAO data from 1993 to 2013, to characterize the global food production system. We use methods from complex systems analysis to rank products according to their need for capabilities and countries according to their competitiveness, which derives ...

In nearly all societies women bear responsibility for the mental and manual labor of food provision, from field to table. Their involvement with food constructs who they are in the world—as family members, workers, and people—in deep, complex, and often contradictory ways. While food work often serves as a component of women’s identity, it also serves as a key factor in their exploitation, oppression, and, accordingly, their resistance. In this article we identify three domains that define women’s relationship to food—the material, the socio-cultural, and the corporeal. We find that, although ...

This review highlights the interactions of food with packaging materials and elaborates the mechanism, types, and contributing factors of migration of chemical substances from the packaging to foods.