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Foodborne pathogenic infections pose a significant threat to human health. Accurate detection of foodborne diseases is essential in preventing disease transmission. This study proposed an AI model for precisely identifying foodborne pathogenic bacteria based on single-cell Raman spectrum. Self-transfer deep learning and ensemble prediction algorithms had been incorporated into the model framework to improve training efficiency and predictive performance, significantly improving prediction results. Our model can identify simultaneously gram-negative and positive, genus, species of foodborne pathogenic bacteria with an accuracy over 99.99 %, as well as recognized strain with over 99.49 %. At all four classification levels, unprecedented excellent predictive performance had been achieved. This advancement holds practical significance for medical detection and diagnosis of foodborne diseases by reducing false negatives.
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http://dx.doi.org/10.1016/j.talanta.2024.127268 | DOI Listing |
Crit Rev Microbiol
September 2025
Austrian Competence Centre for Food and Feed Quality, Safety and Innovation, FFoQSI GmbH, Tulln, Austria.
Foodborne illness is a critical food safety and public health concern, often resulting from contamination events by resident pathogens in food processing environments (FPEs). , the causative agent of listeriosis, can persist in FPEs over long time periods. Despite rigorous research on the phenotypic and genotypic traits of , no clear pattern has arisen to explain why some strains are able to persist.
View Article and Find Full Text PDFFood Res Int
November 2025
Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Brazil. Electronic address:
The global increase in demand for ready-to-eat foods has been accompanied by a concerning rise in salmonellosis outbreaks linked to minimally processed vegetables (MPV). This study evaluated S. enterica survival in minimally processed carrot and zucchini under different combined conditions of temperature (6, 9 and 12 °C) and relative humidity (RH; 75, 85 and 95 %) over 168 h.
View Article and Find Full Text PDFFood Res Int
November 2025
Instituto de Virología "Dr. J. M. Vanella" - Facultad de Ciencias Médicas - Universidad Nacional de Córdoba, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
The global consumption of ready-to-eat (RTE) leafy green vegetables and berries has risen as consumers perceive them as safe and nutritious options. However, these foods have also been identified as sources of enteric viruses that infect the human gastrointestinal system, which are then excreted and can spread through the fecal-oral route. In Argentina, there is limited evidence on the detection of enteric viruses in food, and no legislation currently requires their detection in frozen or fresh produce intended for domestic consumption.
View Article and Find Full Text PDFFood Res Int
November 2025
Medical School of Nantong University, Nantong 226001, China. Electronic address:
Food nutrition and safety are fundamental to the food industry, and the development of appropriate research models is crucial. Unlike traditional animal models, the innovative organoid/organ-on-a-chip model possess distinct human-like characteristics and genomic stability, which have garnered significant attention in food research. In this review, we conduct a comparative analysis between organoids and traditional animal and 2D cell models.
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November 2025
Center for Cancer Immunology, Institute of Biomedicine and Biotechnology, Shenzhen Institute of Advanced Technology (SIAT), Chinese Academy of Sciences (CAS), 1068 Xueyuan Avenue, Shenzhen 518055, China. Electronic address:
Inflammatory bowel disease (IBD) encompasses two main conditions: Crohn's disease and ulcerative colitis. The role of foodborne pathogens, often transmitted through contaminated food, is a subject of ongoing research regarding their potential involvement in IBD. The most common foodborne pathogens S.
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