Risk Of Microbial Contamination Research Articles

Antibiotic Susceptibility Pattern of Microorganisms Found in Fura De Nono Sold in Different Markets in Makurdi Benue State

Fura de Nono, a traditional fermented dairy and millet product popular in Nigeria, is widely consumed for its nutritional value. However, its production, often under unsanitary conditions, raises concerns about microbial contamination and public health risks. This study investigates the microbial load in Fura de Nono samples collected from local markets in Makurdi, Nigeria, assessing the presence of pathogenic bacteria and fungi. Using standard microbiological techniques, including colony counting and biochemical tests, the study identified harmful microorganisms such as Escherichia coli, Staphylococcus aureus, Proteus vulgaris, and Salmonella species. Antibiotic susceptibility tests revealed resistance in certain isolates, posing additional risks to consumers. The findings underscore the urgent need for improved sanitation practices among vendors, routine microbiological testing, and better regulatory enforcement to ensure food safety. The study concludes with policy recommendations to enhance hygiene practices and establish a certification system for vendors to protect public health.

The impact of temperature on the growth of Pseudomonas aeruginosa in mineral waters originated from different wells: A predictive approach

This study aimed to evaluate the behavior of Pseudomonas aeruginosa (PSA) in natural mineral water sourced from three different extraction wells and stored at various temperatures (10, 12, 20, 23, and 30 °C) to calculate the kinetic growth parameters of this microorganism through predictive modeling. The physicochemical characterization of waters was also evaluated at the time of collection, and included the analysis of 40 different minerals, and quality parameters such as pH, conductivity, oxidation-reduction potential (ORP), total dissolved solids (TDS), salinity (PSU), and temperature (T). PSA survived in raw mineral water incubated at 12, 20, 23, and 30 °C; however, no growth was observed at 10 °C. Growth curves started with an initial population of ~ 2.5–3 log CFU/mL, and final PSA populations ranged from 3.5 to 4.9 log CFU/mL. The maximum specific growth rate (μmax) at 30 °C varied among the wells, with Well P-07 showing the highest growth rate (0.2 h−1), followed by Well P-08 (0.195 h−1) and well P-01 (0.133 h−1). At 12 °C, well P-01 exhibited the highest growth rate (μmax = 0.22 h−1), indicating a influence of mineral composition in the growth of PSA. The lag time (λ) also varied, with minimum values of 2.4 ± 0.1 h at 30 °C and maximum values of 41.6 ± 0.2 h at 12 °C. From these primary estimated parameters, it was possible to obtain five robust secondary models to describe the influence of temperature on the maximum growth rates and lag phase of PSA in the well. The estimated PSA growth parameters at 20 and 23 °C were subjected to a hierarchical cluster analysis and correlation plots to verify the influence of the physicochemical composition of the waters on the PSA behavior at each well's specific annual average temperature. This analysis confirmed a positive relationship (p < 0.05) between the presence of minerals (Ca, Fe, Sr, Mn, Na) and ions (SO4−3, Cl−) and the PSA lag phase time. These results underscore the need for tailored water quality management strategies that consider chemical composition and temperature to address specific microbial contamination risks.

Impact of Various Washing Protocols on the Mitigation of Escherichia coli Contamination in Raw Salad Vegetables.

Vegetables are an essential component of a balanced diet. The consumption of ready-to-eat foods may lead to the risk of infections and illnesses due to microbial contamination. To mitigate the potential of microbial contamination risks, it is critical to promote safe handling practices among consumers. In this study, our research evaluated the efficacy of different vegetable washing methods, specifically with lettuce, tomato, and cucumber, to establish optimal practices for reducing microbial contamination. This study consisted of two phases. Initially, a survey was distributed to 150 volunteers using snowball sampling to assess everyday vegetable handling and washing methods. The survey's results identified four predominant methods: washing with a 5% vinegar solution for 3 min followed by tap water rinse (37.3% of participants), rinsing with tap water for 1 min (29.3%), washing with a 5% salt solution (vegetable soap) for 3 min followed by a tap water rinse (16.6%), and a 3 min tap water rinse (14%). A minor segment (3.33%) reported not washing their vegetables at all. The survey's findings guided the second phase, which tested the aforementioned washing protocols' effectiveness in reducing Escherichia coli (E. coli) levels on spiked contaminated salad vegetables. The tested vegetables were sterilized using UV light, inoculated with 0.5 McFarland E. coli, and then washed using the four identified methods. After that, E. coli enumeration after washing was performed using 3M™ Petrifilm and the comparison was analyzed via one-way ANOVA. During this study, it was revealed that the cucumbers had the highest E. coli contamination levels in comparison to the lettuce and tomato after washing. Interestingly, by comparing the three washing methods, it was found that washing the vegetables with vinegar proved to be the most effective solution for reducing microbial presence on both lettuce and cucumbers. Notably, the natural smoothness of tomato skin led to no significant differences in contamination levels across washing methods. In summary, vinegar washing effectively reduces microbial contamination from salad vegetables, highlighting the need for informed consumer practices to prevent foodborne outbreaks. This study emphasizes the importance of monitoring contamination sources and using safe washing techniques.

Assessment of the microbial contamination in "Do It Yourself" (DIY) stores - a holistic approach to protect workers' and consumers' health.

In "Do-It-Yourself" (DIY) stores, workers from the wood department are considered woodworkers. Given the health risks associated with woodworking, particularly from fungi and their metabolites, this study aims to assess microbial contamination and health risks for both workers and customers. The study was developed in 13 DIY stores in Lisbon Metropolitan Area, Portugal. It employed a comprehensive sampling approach combining active (MAS-100, Andersen six-stage, Coriolis μ, and SKC Button Aerosol Sampler) and passive (electrostatic dust collectors, surface swabs, e-cloths, settled dust, filters from vacuumed dust, filtering respiratory protection devices, and mechanical protection gloves) methods to assess microbial contamination. A Lighthouse Handheld Particle Counter HH3016- IAQ was used to monitor the particulate matter size, temperature, and humidity. The wood exhibition area presented the highest fungal load, while the payment area exhibited the highest bacterial load. MAS-100 detected the highest fungal load, and surface swabs had the highest bacterial load. Penicillium sp. was the most frequently observed fungal species, followed by Aspergillus sp. Mycotoxins, namely mycophenolic acid, griseofulvin, and aflatoxin G1, were detected in settled dust samples and one filter from the vacuum cleaner from the wood exhibition area. Cytotoxicity evaluation indicates the wood-cutting area has the highest cytotoxic potential. Correlation analysis highlights relationships between fungal contamination and particle size and biodiversity differences among sampling methods. The comprehensive approach applied, integrating numerous sampling methods and laboratory assays, facilitated a thorough holistic analysis of this specific environment, enabling Occupational and Public Health Services to prioritize interventions for accurate exposure assessment and detailed risk management.

Investigation of Shiga toxin-producing Escherichia coli and evaluation of the microbiological quality of raw vegetable sal-ads

Foodborne diseases (FBD) are a significant public health concern worldwide, affecting millions of people annually. Symptoms of FBD range from mild gastrointestinal discomfort to more severe conditions, which in some cases can lead to death. Raw vegetables, especially those consumed in ready-to-eat (RTE) salads, are particularly susceptible to microbial contamination. This study aimed to investigate the presence of Shiga toxin-producing Escherichia coli (STEC) and to evaluate the microbiological quality of 77 RTE raw vegetable salads from 20 restaurants in Niterói, RJ, Brazil. None samples presented STEC, nor the safety indicators (SI) Salmonella spp. and Listeria monocytogenes. However, 89.6% of the samples were considered unfit for human consumption, since they presented at least one hygiene indicator (HI) outside the established standards. The majority of samples (95.5%) were unsatisfactory for Enterobacteriaceae (EB), followed by total aerobic bacteria (TAB) (76.6%), thermotolerant coliforms (C45) (32.5%) and Escherichia coli (EC) (1.3%). The difference between the occurrences of hygiene indicators was not significant. Given the high percentage of inadequate samples found in the study, it is clear that there is a need for stricter surveillance and adequate hygiene practices in restaurants. To reduce the risks of microbial contamination in RTE raw vegetable salads, several approaches can be implemented. These include continuous training of food handlers, implementation of food safety management systems such as Hazard Analysis and Critical Control Points (HACCP), and regular inspections. In addition, consumers also play an important role by demanding safe food and following safe food handling and consumption practices at home.

Status of microbial contamination in edible ice in Dak Lak province in 2022-2023

A study conducted in 2022 and 2023 assessed the microbial contamination levels in edible ice. The findings indicated that 67.6% of samples exceeded permissible contamination limits, with 63.0% of samples contaminated in 2022 and 70.7% in 2023. The prevalent microbial indicators detected included total coliforms (55.9%), Pseudomonas aeruginosa (10.3%), Escherichia coli (19.1%), Streptococci feacal (intestinal enterococci) (33.8%), and sulfite-reducing anaerobic bacterial spores (30.9%). Notably, 14.7% of samples showed contamination with two microbial indicators, 17.6% with three indicators, and 10.3% with four indicators, emphasizing the need for enhanced food safety and quality control measures. Additionally, the study revealed seasonal variations in microbial contamination rates, with higher rates observed during the dry season (72.7%) compared to the rainy season (62.9%). These findings suggest that more stringent control measures are necessary, particularly during the dry season, to mitigate the risk of microbial contamination.

Risk investigation and diversity of microbial contamination during slaughter processing of yellow-feathered broiler

The cleanliness of slaughter process is very pivotal to ensure the safety of broiler products, and slaughter process is prone to cause microbial contamination since it involves a highly collaborative system including different operations. The procedures in slaughter processing are primary sources of bacterial contamination, and it is crucial for poultry industry to maximize product safety and quality by understanding the connection between bacterial diversity on chicken carcasses. The commercial yellow-feathered broiler plant was investigated to analysis the risk of microbial contamination. In this study, 16S rRNA sequencing was used to evaluate microbial diversity and microbial contamination was investigated by collecting 910 samples from different processing steps. Generally, total count of bacteria colonies ranged from 3.14 log CFU/cm2 to 5.68 log CFU/cm2, and the microbial load at yellow-feathered broiler carcass samples was significantly higher than that at environmental samples; moreover, the cutting areas were the high-risk areas of cross-contamination. In addition, the relative abundance of Actinobacteria (9.61%) at water samples was significantly higher than that at contact surfaces samples. This paper provides a valuable theoretical insight into the diversity and changes in the bacterial community during slaughter beneficial for enterprise managers further enhancing yellow-feathered chicken quality.

A Scoping Review on the Management of Open Fractures in African Trauma and Orthopaedics Centres.

An open fracture is when the fractured part of a bone is exposed to the external environment by breaching the overlying soft tissue and skin.Open fractures often arise from high-energy injuries, and the risk of microbial contamination is high. There is a need to understand the management of open fractures in Africa by assessing the overall prevalence of open fractures, the mechanisms of injury, management approaches and outcomes. A literature search was conducted using PubMed, African Journal Online, and Google Scholar regarding open fracture management in Africa from inception till date. Thirty-nine (39) studies were included in this review. Road traffic accidents represented the majority of all mechanisms of open fractures, with the Tibia being the most affected bone. 320 cases were classified as Gustilo Anderson Type 1, with 487 classified as Type 2. Type 3 was divided into 3A (330), 3B (248), and 3C (34). Most studies recorded the immediate administration of intravenous antibiotics, but tetanus prophylaxis was only given in 13 studies, while initial debridement and washout were done in 35 studies. External fixators and Kirschner wires were most used for initial fixation. Follow-up for patients was between six weeks to 50 months. There were 645 cases of malunion, 83 cases of non-union, and 88 patients who had delayed union. There were 147 cases of wound infection and 119 cases of pin tract infections. Our findings emphasize the need for standardized protocols and robust emergency services to manage open fractures within Africa.

Layer-by-layer self-assembled smart antibacterial coatings for surface management of orthokeratology lens

ABSTRACT Orthokeratology (OK) lenses are designed to reshape the cornea overnight, allowing users to see clearly during the day without glasses. However, prolonged wear increases the risk of microbial contamination and eye infections. Even with cleaning techniques, the surface of OK lenses can become contaminated due to residual bacterial debris. Therefore, developing self-cleaning antibacterial technology for OK lens surfaces is an urgent clinical challenge. Herein, we integrated the temperature responsiveness of PNIPAM molecular chains with the surface contact-killing mechanism of AMP into the surface of OK lenses for the first time, constructing an intelligent OK lens with synergistic antibacterial and self-cleaning properties. The modified OK lenses can achieve over 95% bacterial efficiency against Staphylococcus aureus and Pseudomonas aeruginosa. More importantly, in both worn and removed states, the modified OK lenses can achieve a surface bacterial debris self-cleaning efficiency of 50–75%. These research findings provide important references and insights for the future development of more efficient self-cleaning lens materials.

Microbial Load and Antibiotic Resistance Pattern of Microflora Isolated from Smoked Catfish and Mackerel Sold in Ghanaian Markets: A Potential Health Threat

Introduction: Smoked fish, particularly catfish and mackerel, plays a vital role in the Ghanaian diet, serving as a rich source of protein and essential nutrients. Smoking is a traditional preservation method widely used to extend the shelf life of fish, enhance flavor, and make it more palatable. However, despite the advantages of smoking, the process does not entirely eliminate the risk of microbial contamination, which can have significant health implications. Aim of Study: This study examined the microbial flora contamination of the smoked fish sold in Ghanaian markets. Methodology: The research was conducted in three markets: Kejetia Market, Ejura Market and Ejusu. A total of 75 different smoke-dried fish including Cat fish (Clarias gariepinus) and Mackerel (Scomber scombrus) from the markets. The fish samples were collected and kept in sterile polythene bags and transported to the laboratory for microbial analysis. Result: The study revealed that out of 75 samples analyzed, approximately 23% (n=17) were found to be contaminated with microorganisms. Escherichia coli had the highest occurrence, detected in 35.2% (6/17) of the total samples. Additionally, Shigella flexneri and Salmonella arizonae were each found in 17.6% (3/17) of the total samples. Klebsiella oxytoca was 11.7% (2/17), and Enterobacter aerogenes, Streptobacillus monilliforms, and Fusobacterium necrophorus each constituted 5.8% (1/17) of the total samples. All the identified isolates were susceptible to gentamycin (100%), and all the isolates were resistant to lincomycin (100%). Overall resistance rates for each antibiotic for all the organisms identified are lincomycin (100%), penicillin (67%), ampicillin (81%), erythromycin (65%), tetracycline (63%), neomycin (61%), cloxaxillin (43%), kanamycin (24%), and sulphamethaxole (13%). All the isolates have 100% resistance to at least three antibiotics used except for Salmonella arizonae. Conclusion: To Address these findings, a collaborative effort is required among regulatory authorities, food producers, and healthcare providers to implement stringent food safety protocols and mitigate the risks associated with contaminated fish consumption.

Development of poly(lactic acid)-based natural antimicrobial film incorporated with caprylic acid against Salmonella biofilm contamination in the meat industry

Using a solvent-casting method, a poly(lactic acid) (PLA) film incorporated with caprylic acid (CA) was developed as an active packaging against Salmonella enterica ser. Typhimurium and S. enteritidis to reduce the risk of microbial contamination during distribution and storage of meat. According to the minimum inhibitory concentration (MIC) test results of the natural antimicrobial, CA was introduced at 0.6, 1.2, 2.4, and 4.8 % (v/v) into neat PLA. The biofilm inhibitory effect and antimicrobial efficacy of CA-PLA film against both Salmonella strains, as well as the intermolecular interactions and barrier properties of CA-PLA film, were evaluated. Biofilm formation was reduced to below the detection limit (<1.0 log CFU/cm2) for both S. typhimurium and S. enteritidis when co-cultured overnight with 4.8 % CA-PLA film. The 4.8 % CA-PLA film achieved maximum log reductions of 2.58 and 1.65 CFU/g for S. typhimurium and 2.59 and 1.76 CFU/g for S. enteritidis on inoculated chicken breast and beef stored at 25 °C overnight, respectively, without any quality (color and texture) losses. CA maintained its typical chemical structure in the film, as confirmed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectra. Furthermore, film surface morphology observations by field emission scanning electron microscopy (FESEM) showed that CA-PLA film was smoother than neat PLA film. No significant (P > 0.05) changes were observed for water vapor permeability and oxygen permeability by the addition of CA into PLA film, suggesting that CA-PLA film is a promising strategy for active packaging to control Salmonella contamination in the meat industry.

An epidemiological study on morbidity profile among food handlers in Panaji city, Goa.

Access to safe and nutritious food is key to promoting good health. An estimated 600 million fall ill after eating contaminated food, for which food handlers may constitute a common source of contamination. In addition to unhealthy food handlers, disease carriers handling the food play an equally important role in transmitting these diseases and pose a significant threat to public health. This study, therefore, aimed to know the morbidity profile among the food handlers employed in various food establishments in Panaji city. Using stratified sampling techniques, we conducted a cross-sectional study among 227 participants selected from 12 food establishments. We did three visits to each food establishment. We excluded food handlers who were unavailable despite three visits at fortnightly intervals and those who did not consent to the study. We administered a pre-designed and pre-structured questionnaire to each participant. A general examination and laboratory investigations, including stool and urine routine, were performed on all participants. We performed descriptive and analytical statistics by using SPSS version 14. Out of the 227 study participants, 79 (34.8%) had at least one morbidity at the time of examination. None of the food handlers had received a single dose of typhoid, hepatitis A, or cholera vaccines. Most (74.4%) study participants did not administer deworming tablets. We found that the health status of the study participants was substandard. Food safety may be in peril among food handlers with lower education backgrounds with morbidities as they may have little understanding of the risk of microbial contamination of food. Therefore, it is essential to create awareness among them.

A three-years survey of microbial contaminants in industrial hemp inflorescences from two Italian cultivation sites

BackgroundThe use of industrial Cannabis sativa L. for recreational, cosmeceutical, nutraceutical, and medicinal purposes has gained momentum due to its rich content of valuable phytochemicals, such as cannabidiol (CBD) and cannabigerol (CBG). However, there are concerns regarding the risk of microbial contamination in plants grown outside controlled environments. Microbes associated with hemp can be either epiphytes or endophytes and may pose a risk of infectious illness for humans.MethodsSeven Italian hemp genotypes, including Bernabeo, Carmagnola, Carmaleonte, Codimono, CS, Eletta Campana, and Fibranova, were cultivated in two distinct geographic locations, Catania and Rovigo, for three consecutive years from 2019 to 2021. Total aerobic microbes (TAMC), total combined yeasts/moulds (TYMC), the presence of bile-tolerant Gram-negative bacteria, and the absence of Escherichia coli and Salmonella spp. were evaluated and compared. The main phytocannabinoid content was measured and correlated with microbial contamination.ResultsMost samples analyzed in this study did not meet the European Pharmacopoeia microbiological limits. The detection of potential pathogens, such as E. coli and Salmonella spp., in the samples indicates that the use of inflorescences may represent a possible source of infection. Microbial contamination varied among harvesting seasons and production sites, with agroclimatic conditions influencing microbial load and composition. The presence of potentially pathogenic bacteria was less associated with seasonal climate variability and more likely affected by sporadic contamination from external sources. CBD concentration exhibited a negative correlation with bile-tolerant Gram-negative bacteria and total yeasts/moulds levels. Samples with lower CBD content were more contaminated than those with higher CBD levels, suggesting a potential protective effect of this phytochemical on the plant.ConclusionsThe threshing residues (inflorescences, floral bracts, and leaves) of industrial hemp varieties represent a valuable product and a source of beneficial phytochemicals that warrants further exploration. While post-harvest sterilization methods may reduce microbiological risks, they may also degrade heat- and light-sensitive bioactive phytochemicals. The most promising strategy involves implementing best agronomic practices to maintain healthy and uncontaminated cultures. Rigorous monitoring and quality certification protocols are essential to mitigate the microbiological risk associated with the consumption of hemp-derived products.

Ultrasonic technology for predicting beef thawing degree and endpoint

Precise control and accurate endpoint determination in the thawing of frozen beef are vital for maintaining its quality and safety in the food industry. Traditional thawing methods, which are time-controlled, often lead to inconsistencies like under or over-thawing, adversely affecting texture, color, nutritional value, and increasing the risk of microbial contamination. This study introduces a novel, non-destructive approach using ultrasonic signals and ultrasonic velocity for the quantification of beef thawing. It involves analyzing thermal images of beef cross-sections to assess thawing levels and gathering ultrasonic data at various thawing stages. Machine learning algorithms, including KNN, ANN, Extra-Trees, and LightGBM, were employed to develop prediction models that accurately identify the thawing endpoint. The models exhibit high accuracy, with R^2 values exceeding 0.9, some reaching as high as 0.986. This method represents a significant advancement in non-destructive quality control, enhancing safety and quality management in the beef processing sector.

Unraveling the Potential of Microbial Flocculants: Preparation, Performance, and Applications in Wastewater Treatment

Microbial flocculants (MBFs), a class of eco-friendly and biodegradable biopolymers produced by various microorganisms, have gained increasing attention as promising alternatives to conventional chemical flocculants in wastewater treatment and pollutant removal. This review presents a comprehensive overview of the current state of MBF research, encompassing their diverse sources (bacteria, fungi, and algae), major categories (polysaccharides, proteins, and glycoproteins), production processes, and flocculation performance and mechanisms. The wide-ranging applications of MBFs in removing suspended solids, heavy metals, dyes, and other pollutants from industrial and municipal wastewater are critically examined, highlighting their superior efficiency, selectivity, and environmental compatibility compared to traditional flocculants. Nonetheless, bioflocculants face significant challenges including high substrate costs, low production yields, and intricate purification methodologies, factors that impede their industrial scalability. Moreover, the risk of microbial contamination and the attendant health implications associated with the use of microbial flocculants (MBFs) necessitate thorough evaluation. To address the challenges of high production costs and variable product quality, strategies such as waste valorization, strain improvement, process optimization, and biosafety evaluation are discussed. Moreover, the development of multifunctional MBF-based flocculants and their synergistic use with other treatment technologies are identified as emerging trends for enhanced wastewater treatment and resource recovery. Future research directions are outlined, emphasizing the need for in-depth mechanistic studies, advanced characterization techniques, pilot-scale demonstrations to accelerate the industrial adoption of MBF, and moreover, integration with novel wastewater treatment processes, such as partial nitrification and the anammox process. This review is intended to inspire and guide further research and development efforts aimed at unlocking the full potential of MBFs as sustainable, high-performance, and cost-effective bioflocculants for addressing the escalating challenges in wastewater management and environmental conservation.

Identifikasi Bakteri Salmonella sp pada Bakso Ayam yang Dijual di Pasar Tradisional Kecamatan Denpasar Selatan

Indonesia is a country that is rich in various kinds of food products, one of which is meatballs. Meatballs are food products made from crushed meat, mixed with flour and some complementary spices, formed into rounds, and boiled. Meatballs can be found in almost all cities in Indonesia because this product is much- loved by the community, one of which can be found in traditional markets in the South Denpasar district. The market is very vulnerable and has quite a high risk of pathogenic microbial contamination. Improper processing of meatballs and low sanitation of the environment where they sell and personal hygiene of traders can increase bacterial contamination. This study aims to determine the contamination of Salmonella sp bacteria in chicken meatballs and the application of sanitation and hygiene to chicken meatballs sold in traditional markets in the South Denpasar district. This study used survey methods and sampling techniques with saturated sampling methods. The total samples used in this study were 10 samples which were tested with SSA media, gram staining, and TSIA test. The data obtained were presented in the form of tables and pictures and analyzed descriptively. The results showed that 7 samples of chicken meatballs sold in traditional markets in the South Denpasar District contained Salmonella sp. These results indicate that chicken meatballs sold at traditional markets in South Denpasar District have not met the requirements of the Food and Drug Supervisory Agency Regulation No. 13 of 2019 concerning the maximum limit of microbial contamination in processed food, Salmonella sp. in meatballs is negative/25g and some traders have not implemented good hygiene and sanitation practices.

The Influence of Physical Characteristics of Wet Wipe Fabrics on the Microbial Biomass Accumulation

The physicochemical properties of nonwoven wet wipe fabrics have a strong influence on the ability of microorganisms to attach and multiply, until a biofilm is formed. Cellulose-based fabrics, being biodegradable, represent a major contamination risk. In addition, having a hydrophilic nature, they provide a good platform for microorganisms attachment. To optimize biodegradable wet wipes antimicrobial quality, it is crucial to assess the impact of physicochemical properties, e.g., density, pore size, fiber diameter, contact angle and surface charge. Here, we investigated the physical characteristics of commonly used nonwoven fabrics from both synthetic (Polyethylene terephthalate, PET) and natural components (wood pulp and viscose), to evaluate their effect on microbial contamination. We found that the hydrophobicity of the fabric had varying influence on attachment, depending on the microbial strain. However, the geometry, as well as the fabric pore size greatly affected attachment regardless of the microbial strain, in which a larger pore size resulted in lower accumulation of microbial biomass. Our study gives insight into the characteristics of wet wipes that can affect the preservation efficacy and microbial contamination risk, in one of the biggest segments in the personal care industry.

The Risk of Microbial Transmission in Recipients of Donor Livers That Underwent Hypothermic or Normothermic Machine Perfusion.

Ex situ machine perfusion is increasingly used to preserve and assess donor livers before transplantation. Compared with traditional static cold storage (SCS), machine perfusion exposes livers to an additional risk of microbial contamination. However, information on the risk of microbial transmission during machine perfusion is lacking. All livers that underwent either hypothermic oxygenated machine perfusion (HOPE) or normothermic machine perfusion (NMP) in our center between September 2021 and September 2023, and during which samples were taken from SCS fluid and/or machine perfusion solution for microbiological examination, were included in this retrospective, observational clinical study. Microbial transmission was examined from SCS fluid to machine perfusion solution fluid and, subsequently, to recipients of these livers. A total of 90 cases of liver machine perfusion were included: 59 HOPE and 31 NMP. SCS preservation fluid cultures before HOPE or NMP were positive for at least 1 microorganism in 52% of the cases. After HOPE, there were no cases of positive machine perfusion fluid or evidence of microbial transmission to the recipients. After NMP, in 1 (3%) patient Escherichia coli was grown from abdominal drain fluid, the same bacterial strain that was also grown from the SCS preservation fluid before NMP. This E coli was resistant to the antibiotics that are routinely added to the NMP perfusion fluid. The risk of microbial transmission after machine perfusion is very low but not absent. We recommend routine sampling of machine perfusion fluid at the end of the procedure for microbiological analysis.

Evaluation of PLA-Based Composite Films Filled with Cu2(OH)3NO3 Nanoparticles as an Active Material for the Food Industry: Biocidal Properties and Environmental Sustainability.

The globalization of markets has diversified the food supply, but it has also made the distribution chain more difficult, increasing the risk of microbial contamination. One strategy to obtain safer food and extend its shelf life is to develop active packaging with antimicrobial properties that prevent the growth of pathogenic microorganisms or spoilage in food products. In this context, and in line with the growing social awareness about the environmental impact generated by plastic waste, this work evaluated the effectiveness of polylactic acid (PLA) films loaded with different concentrations of copper (II) hydroxynitrate nanoparticles (CuHS) against the microbiota of fresh foods (chicken, fish and cheese). The results showed that the developed films containing 1, 3 and 5% w/w of CuHS in the polymeric matrix caused a decrease in the microbial abundance equal to or higher than 3 logarithmic units in all foods tested. Moreover, the mechanical and thermal properties of the formulated composites showed that the added CuHS concentrations did not substantially modify these properties compared to the PLA films. Taking into account the results obtained for antimicrobial activity, Cu (II) migration levels and the cytotoxicity of the films formulated, the PLA composite loaded with 1% CuHS (w/w) was the most suitable for its potential use as food packaging material. In addition, the biodegradation of this composite film was studied under conditions simulating intensive aerobic composting, demonstrating that almost 100% disintegration after 14 days of testing was achieved. Therefore, the innovative PLA-based films developed represent a promising strategy for the fabrication of packaging and active surfaces to increase food shelf life while maintaining food safety. Moreover, their biodegradable character will contribute to efficient waste management, turning plastic residues into a valuable resource.

Superhydrophobic coatings reduce human bacterial foodborne pathogen attachment to woods used in fresh produce harvest and postharvest packing

Wood is reportedly more difficult to maintain in hygienic condition versus other food contact materials, yet its use in produce packing and retail warrants efforts to reduce the risk of microbial pathogen contamination and attachment. This study characterized antifouling capabilities of fluorinated silanes applied to wood used in fresh edible produce handling to render the wood superhydrophobic and less supportive of bacterial pathogen attachment. Pine and oak cubic coupon surfaces were treated with 1% (w/w) silane or left untreated. Treated and untreated coupons were inoculated with Salmonella enterica or Listeria monocytogenes and held to facilitate pathogen attachment for 1, 4, or 8 h. Silane treatment of wood produced significant reductions in the proportions of strongly attaching cells for both pathogens versus loosely attaching cells (P < 0.01). Salmonella attachment demonstrated a dependency on wood treatment; silane-treated wood supported a lower fraction of strongly adhering cells (1.87 ± 1.24 log CFU/cm2) versus untreated wood (3.72 ± 0.67 log CFU/cm2). L. monocytogenes demonstrated significant declines in strongly attaching cells during extended exposure to silane-treated wood, from 7.59 ± 0.14 to 5.27 ± 0.68 log CFU/cm2 over 8 h post-inoculation. Microscopic analysis demonstrated silane treatment increased the surface roughness of both woods, leading to superhydrophobic conditions on wood surfaces, consequently decreasing strong attachment of pathogenic bacteria.