A new hypothesis suggests Listeria monocytogenes persists by colonizing nutrient-rich voids left behind when Gram-negative bacterial biofilms disperse. If the theory is validated, the authors suggest shifting food safety strategies toward managing biofilm ecology and ecological succession, rather than focusing solely on pathogen detection.
Adding to a growing body of evidence that micro- and nanoplastics may enhance the virulence and persistence of pathogens in food and the environment, a new study found that nanoplastics may strengthen E. coli biofilms in drinking water systems and increase resistance to chlorine treatment.
Of the products (including chips, mayonnaise, and salad dressings) labeled to contain avocado oil as the sole declared edible oil, 89 percent contained fatty acid and sterol profiles indicating the presence of other oils.
The co-occurrence of biofilm formation, acid tolerance, and antimicrobial resistance genes in E. coli isolatedfrom irrigation water, soil, and crops could complicate downstream microbial control efforts in produce production systems.
The vaccine provided 89 percent protection against S. sonnei infection compared with the placebo. Vaccinated participants also experienced less severe symptoms and lower levels of bacterial shedding. The vaccine is being developed as drug resistance among Shigella continues to increase.
The label claim “STABILIZED” would indicate that a ready-to-eat (RTE) product had been formulated or processed to inhibit Listeria monocytogenes growth. The researchers advocate for formulation and process changes as listeriosis rates climb in Europe and stricter EU Listeria regulations come into effect.
According to the researchers, treating PFAS as a single class of contaminants may overlook important differences in how individual compounds move through water systems and respond to remediation. Treatment strategies should be designed based on molecular structure, especially chain length.
Although the overall global burden has decreased, persistent and increasing burdens from specific foodborne parasites and in certain regions warrant continued public health attention.
The Center for Produce Safety (CPS)-funded study also found that some produce items may naturally inhibit Listeria monocytogenes growth and that peracetic acid may sometimes promote Listeria growth during storage.
Researchers from Purdue University conducted focus groups with Indiana produce growers who qualified for exemptions from the Food Safety Modernization Act Produce Safety Rule, examining the beliefs and practical constraints that shape on-farm food safety practices.
