Presence of quorum sensing signal molecules in minced beef stored under various temperature and packaging conditions

The Paradox of Mixed‐Species Biofilms in the Context of Food Safety

“…Many studies (Table ) and reviews (Smith and others ; Bai and Rai ; Skandamis and Nychas ) have been published on QS in foods and food contact surfaces. Various intrinsic factors such as glucose (Jahid and others ) and extrinsic factors such as temperature (Blana and Nychas ; Jahid and others ), pH, and NaCl control QS. QS secretions control the enzymes responsible to spoilage of foods by food‐spoilage organisms (Wevers and others ).…”

How microbes communicate in food: a review of signaling molecules and their impact on food quality

“…This link is difficult to demonstrate because the microbial complexity of food ecosystems and the physicochemical complexity of food matrices generate technical challenges. We also have a poor understanding of the effects of food processing and storage conditions on QS molecules [9]. Global approaches such as proteomics will help us describe the QS systems found in food.…”

“…The presence of signaling molecules in food has been observed, which suggests that active communication is occurring in such ecosystems. AHLs and AI-2 have been found in various food products, such as meats [9], dairy products [10] or vegetables [11]. It is more challenging to detect signaling peptides in food as they are less specific, are part of complex peptide mixtures and are generally present at very low concentrations (nM; [6]).…”

Interstrain Interactions between Bacteria Isolated from Vacuum-Packaged Refrigerated Beef

“…However, the underlying forces of microbial interactions may also be important in shaping biodiversity of communities (7)(8)(9)(10); such studies have received relatively little attention in foods. Bacteria interact in any given ecological niche through different mechanisms, including quorum sensing, contact-dependent inhibition, and nutrient competition, and via production of defense compounds such as bacteriocins, antibiotics, and organic acids (10)(11)(12)(13)(14).…”

“…However, the underlying forces of microbial interactions may also be important in shaping biodiversity of communities (7)(8)(9)(10); such studies have received relatively little attention in foods. Bacteria interact in any given ecological niche through different mechanisms, including quorum sensing, contact-dependent inhibition, and nutrient competition, and via production of defense compounds such as bacteriocins, antibiotics, and organic acids (10)(11)(12)(13)(14). There have been numerous reports exploring the effectiveness of protective cultures and related antibacterial compounds at enhancing food safety and extending shelf-life (15)(16)(17)(18); however, few have investigated interactions among food bacteria, and of those which have, relatively few species have been studied (19)(20)(21)(22); far fewer have involved species from diverse communities (7,23).…”