Listeria monocytogenes and Listeriosis: The Global Enigma
Foods,
Год журнала:
2025,
Номер
14(7), С. 1266 - 1266
Опубликована: Апрель 3, 2025
Listeria
monocytogenes
is
an
intracellular,
Gram-positive,
non-spore-forming,
non-encapsulated,
facultative
anaerobic,
rod-shaped,
and
psychrotrophic
food-borne
pathogen
that
causes
the
infection,
listeriosis,
thus
it
attracts
great
attention
following
listeriosis
outbreaks,
which
are
often
associated
with
high
mortality
rates.
The
prevalence
of
quite
low
globally;
however,
most
recent
deadliest
outbreak
occurred
in
South
Africa,
during
216
persons
lost
their
lives.
L.
endowed
potential
to
multiply
through
a
wide
range
harsh
environmental
conditions,
forming
biofilms
on
varying
surfaces
food
industry,
as
well
having
persistent
antibiotic-resistant
cells,
pose
major
threat
burden
ready-to-eat
industry.
A
more
frustrating
characteristic
this
bacterium
its
strain
divergence,
alongside
increased
level
antibiotic
resistance
registered
among
strains
recovered
from
food,
humans,
sources,
especially
those
antibiotics
involved
treatment
human
listeriosis.
Antibiotic
exerted
by
pathogenic
microbes
ongoing
public
health
menace
continues
be
issue.
Against
background,
thorough
search
into
different
databases
using
various
engines
was
performed,
led
gathering
salient
information
organised,
chronologically,
based
Altogether,
findings
elaborated
study
present
up-to
date
knowledge
aspects
will
improve
our
understanding
mystery
ways
prevent
control
dissemination
foods.
In
addition,
constant
monitoring
profiles
sources
detected
changes,
giving
update
trend
resistance.
Overall,
bacterial
contamination
serves
key
aspect
safety
output
Язык: Английский
Evaluating the spoilage potential of a thermostable protease from Bacillus cereus 12–1 in fluid milk
International Journal of Dairy Technology,
Год журнала:
2025,
Номер
78(2)
Опубликована: Апрель 1, 2025
Foodborne
pathogen
Bacillus
cereus
is
widely
distributed
in
dairy
products
and
the
processing
environment.
Beyond
its
threat
to
human
health,
production
of
thermostable
protease
also
poses
a
significant
challenge
industry,
particularly
pasteurised
or
ultra‐high‐temperature
(UHT)
processed
milk
products.
Despite
this,
our
understanding
spoilage
caused
by
B.
very
limited.
This
study
aimed
evaluate
potential
produced
12–1
fluid
milk.
Specifically,
crude
characterisation,
including
optimum
pH
temperature,
influence
Ca
2+
on
enzyme
activity
heat
stability
protease,
was
studied.
Moreover,
effects
this
quality
both
whole
skim
UHT
were
evaluated,
zeta
particle
size
milk,
hydrolysis
protein,
release
free
amino
acids
change
microstructure.
has
relatively
good
at
wide‐ranging
values
from
5.0
10.0
(79.67–166.67
U/mL)
temperatures
20°C
70°C
(92.67–165
U/mL),
maintained
46.04%
38.31%
after
treatment
65°C/30
min
100°C/10
min.
Spoilage
patterns
differ
significantly
due
variations
fat
content.
The
protein
(15.25%)
(17.09%),
effectively
hydrolysed
κ‐casein
β‐casein,
(Lys,
Val,
Tyr,
Phe,
Ile,
Met
Leu)
increased
(increase
940
nm
for
1319
milk),
reduced
(reduction
4
mV
3.83
milk)
Results
indicate
highlight
need
prevent
.
Язык: Английский