Prof Celia Hugo
Position
Professor
Department
Microbiology and Biochemistry
Address
LG 7.G15
Food Science
IB 72
R1420
Telephone
0514012692
Office
7.G15
Information

Short CV

QUALIFICATIONS

 

  • 1986: B.Sc. (Physiology and Microbiology) University of the Free State
  • 1987: B.Sc. Hons. (Microbiology) University of the Free State
  • 1991: M.Sc. (Microbiology) University of the Free State
  • 1997: Ph.D. (Food Science) University of the Free State

     

    CAREER

     

  • 1987-1989: Appointed in Department of Dairy Science
  • 1989-2022: Professional Officer, Lecturer, Associate Professor, Professor in Department of Food Science
  • Current: Professor, Department of Microbiology and Biochemistry

 

RESEARCH STANDING

 

  • NRF rating: C2
  • Associate Editor of International Journal of Systematic and Evolutionary Microbiology
  • Secretary of the International Committee on Systematics of Prokaryotes: Subcommittee on the taxonomy of Aerobic Bacteroidetes

     

    MEMBERSHIP

     

  • The South African Society of Microbiology (SASM)
  • The South African Society of Dairy Science and Technology (SASDT)
  • The South African Association of Food Science and Technology (SAAFoST)
  • Registered as Professional Natural Scientist with the South African Council for Natural Scientific Professions (SACNASP)

 

PROMOTOR AND CO-PROMOTOR TO post-graduate STUDENTS:

 

  • 72 Hons/Masters/PhD students

 

EXAMINER/REVIEWER:

 

  • Masters and PhD studies: 35
  • International Journal of Systematic and Evolutionary Microbiology
  • Meat Science
  • Antonie van Leeuwenhoek
  • Food Research International

 

Publications

ARTICLES PUBLISHED IN PEER REVIEWED SCIENTIFIC JOURNALS

 

  1. Kotzé, C.J. and Jooste, P.J. 1992. A bacteriological survey of cheese-making and starter practices in a South African cheese factory. South African Journal of Dairy Science 24: 1-6.
  2. Hugo, C.J. and Jooste, P.J. 1994. Species identification and strain differentiation of cheese starter cultures using differential agars, plasmid profile analysis and phage typing techniques. South African Journal of Food Science and Nutrition 6: 8-12.
  3. Hugo, C.J. and Jooste, P.J. 1997. Preliminary differentiation of food strains of Chryseobacterium and Empedobacter using multilocus enzyme electrophoresis. Food Microbiology 14: 133-142.
  4. Botha, W.C., Jooste, P.J. and Hugo, C.J. 1998. The incidence of Weeksella- and Bergeyella-like bacteria in the food environment. Journal of Applied Microbiology 84: 349-356.
  5. Botha, W.C., Jooste, P.J. and Hugo, C.J. 1998. Taxonomic interrelationship of Weeksella- and Bergeyella-like strains from dairy sources using electrophoretic protein profiles, DNA base composition and non-polar fatty acid composition. Food Microbiology 15: 479-489.
  6. Jooste, P.J. and Hugo, C.J. 1999. The taxonomy, ecology and cultivation of bacterial genera belonging to the family Flavobacteriaceae (a review). International Journal of Food Microbiology 53: 81-94.
  7. Hugo, C.J., Jooste, P.J., Segers, P., Vancanneyt, M. and Kersters, K. 1999. A polyphasic taxonomic study of Chryseobacterium strains isolated from dairy sources. Systematic and Applied Microbiology 22: 586-595.
  8. Hugo, C.J. and Jooste, P.J. 2003. Culture media for genera in the family Flavobacteriaceae. Progress in Industrial Microbiology 37: 355-367.
  9. Hugo, C.J., Segers, P., Hoste, B., Vancanneyt, M. and Kersters, K. 2003. Chryseobacterium joostei sp. nov., isolated from the dairy environment. International Journal of Systematic and Evolutionary Microbiology 53(3): 771-777.
  10. Workneh, T.S., Osthoff, G., Pretorius, J.C. and Hugo, C.J. 2003. Comparison of anolyte and chlorinated water as a disinfecting dipping treatment for stored carrots. Journal of Food Quality 26(6): 463-474.
  11. Seisa, D., Osthoff, G., Hugo, C., Hugo, A., Bothma, C. and van der Merwe, J. 2004. The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of Cheddar cheese. Radiation Physics and Chemistry 69: 419-431.
  12. De Beer, H., Hugo, C.J., Jooste, P.J., Willems, A., Vancanneyt, M., Coenye, T. and Vandamme, P.A.R. 2005. Chryseobacterium vrystaatense sp. nov., isolated from raw chicken in a chicken-processing plant. International Journal of Systematic and Evolutionary Microbiology 55: 2149-2153.
  13. De Beer, H., Hugo, C.J., Jooste, Vancanneyt, M., Coenye, T. and Vandamme, P.A.R. 2006. Chryseobacterium piscium sp. nov., isolated from fish of the South Atlantic Ocean, South Africa. International Journal of Systematic and Evolutionary Microbiology 56: 1317-1322.
  14. Jordan, R., van Heerden, E., Hugo, C.J. and Piater, L.A. 2009. Using current molecular techniques for rapid differentiation of Salmonella Typhi and Salmonella Typhimurium. African Journal of Biotechnology 8(9): 1815-1818.
  15. Charimba, G., Hugo, C.J. and Hugo, A. 2010. The growth, survival and thermal inactivation of Escherichia coli O157:H7 in a traditional South African sausage. Meat Science 85: 89-95.
  16. De Beer, H. and Hugo, C.J. 2010. Potential sources of Chryseobacterium contamination during poultry processing: a pilot study. Journal for New Generation Sciences 8(3): 20-28.
  17. Mielmann, A., Hugo, C.J. and Jooste, P.J. 2011. The potential of Chryseobacterium species to produce biogenic amines. Journal of Food Safety 31: 75-80.
  18. Bekker, A., Hugo, C., Albertyn, J., Boucher, C.E. and Bragg, R.R. 2011. Pathogenic Gram-positive cocci in South African rainbow trout Oncorhynchus mykiss L. Journal of Fish Diseases 34:483-487.
  19. Charimba, G., Hugo, C. and Hugo, A. 2012. The incidence of diarrhoeagenic Escherichia coli in minced beef and boerewors. Food Research International 47: 353-358.
  20. Mathenjwa, S.A., Hugo, C.J., Bothma, C. and Hugo, A. 2012. Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors. Meat Science 91: 165-172.
  21. Van Schalkwyk, C.B.P., Hugo, A., Hugo, C.J. and Bothma, C. 2013. Evaluation of a natural preservative in a boerewors model system. Journal of Food Processing and Preservation 37: 824-834.
  22. Charimba, G., Jooste, P., Albertyn, J. and Hugo, C. 2013. Chryseobacterium carnipullorum sp. nov., isolated from raw chicken. International Journal of Systematic and Evolutionary Microbiology 63: 3243-3249. Doi: 10.1099/ijs.0.049445-0
  23. Aijuka, M., Charimba, G., Hugo, C.J. and Buys, E.M. 2015. Characterization of bacterial pathogens in rural and urban irrigation water. Journal of Water and Health 13: 103-117.
  24. Hugo, C.J. and Hugo, A. 2015. Current trends in natural preservatives for fresh sausage products. Trends in Food Science and Technology 45: 12-23.
  25. Vermaas, J.F., Hugo, C.J., Steyn, H.J.H. and Schall, R. 2015. The efficacy of anolyte as an environmentally friendly disinfectant on Escherichia coli and Staphylococcus aureus contaminated cotton, polyester/cotton and polyester. Journal of Family Ecology and Consumer Sciences 43: 26-32.
  26. Mielmann, A., Bothma, C., Hugo, A. and Hugo, C.J. 2015. Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.). British Food Journal 117(12): 2975-2992.
  27. Bekker, A., Steyn, L., Charimba, G., Jooste, P. and Hugo, C. 2015. Comparison of the growth kinetics and proteolytic activities of Chryseobacterium species and Pseudomonas fluorescens. Canadian Journal of Microbiology 61(12): 977-982.
  28. Bekker, A., Jooste, P., Steyn, L., Bothma, C., Hugo, A. and Hugo, C. 2016. Lipid breakdown and sensory analysis of milk inoculated with Chryseobacterium joostei or Pseudomonas fluorescens. International Dairy Journal 52: 101-106.
  29. Tsôeu, I., Jooste, P.J., Charimba, G. and Hugo C.J. 2016. Spoilage potential of a novel group of bacteria isolated from dairy products. South African Journal of Science 112(1/2): 140-147.
  30. Cluff, MacD., Steyn, H., Charimba, G., Bothma, C., Hugo, C.J. and Hugo, A. 2016. The chemical, microbial, sensory and technological effect of intermediate salt levels as a sodium reduction strategy in fresh pork sausages. Journal of the Science of Food and Agriculture 96: 4048-4055.
  31. Falowo, A.B., Muchenje, V., Hugo, C.J. and Charimba, G. 2016. In vitro antimicrobial activities of Bidens pilosa and Moringa oleifera leaf extracts and their effects on ground beef quality during cold storage. CyTA – Journal of Food 14(4):541-546. DOI: 10.1080/19476337.2016.1162847.
  32. Mielmann, A., Bothma, C., Hugo, A. and Hugo, C.J. 2017. A comparative study of the chemical composition of lucerne (Medicago sativa L.) and spinach beet (Beta vulgaris var. cicla L.). South African Journal of Botany 108: 8-14. http://dx.doi.org/10.1016/j.sajb.2016.09.006
  33. Mielmann, A., Bothma, C., Steyn, F. and Hugo, C. 2017. Consumers` knowledge about and attitudes towards lucerne (Medicago sativa L.). Journal of Consumer Sciences, Special Edition, Food and Nutrition Challenges in Southern Africa, 2: 69-82. https://www.ajol.info/index.php/jfecs/article/view/161972
  34. Faihst, T.-J., Myburgh, J., Bothma, C., Hugo, C. and Hugo, A. 2017. The effect of conjugated linoleic acid supplementation on the microbial, physical, chemical and sensory properties of yogurt. International Journal of Dairy Technology 70(2): 228-236. Doi: 10.1111/1471-0307.12325.
  35. Bowman, J.P., Hugo, C. and Bernardet, J.-F. 2017. International Committee on Systematics of Prokaryotes: Subcommittee on the taxonomy of Aerobic Bacteroidetes (formerly Flavobacterium and Cytophaga-like bacteria). Minutes of the meeting, 30 July 2014, Montréal, Canada. International Journal of Systematic and Evolutionary Microbiology 67: 507-509. doi: 10.1099/ijsem.0.001026.
  36. Rani, Z.T., Hugo, A., Hugo, C.J., Vimiso, P. and Muchenje, V. 2017. Effect of post-slaughter handling during distribution on the microbiological quality and safety of meat in the formal and informal sectors in South Africa: A review. South African Journal of Animal Science 47(3): 255-267. http://dx.doi.org/10.4314/sajas.v47i3.2.
  37. Cluff, M., Kobane, I.A., Bothma, C., Hugo, C.J. and Hugo, A. 2017. Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony. Meat Science 133: 143-150. doi: 10.1016/j.meatsci.2017.06.014.
  38. Matu, A., Lum Nde, A., Oosthuizen, L., Hitzeroth, A., Badenhorst, M., Duba, L., Gidaga, M., Klinck, J., Kriek, I-M, Lekoma, P., Nel, L., dos Ramos, S., Rossouw, J., Salomane, N., Segone, N., Serobe, S., Tiyani, T., Hugo, C. and Newman, J. 2019. Draft genome sequences of seven Chryseobacterium type strains. Microbiology Resource Announcements 8: e01518-18. https://doi .org/10.1128/MRA.01518-18.
  39. Oosthuizen, L., Charimba, G., Hitzeroth, A., Lum Nde, A., Steyn, L., Newman, J. and Hugo, C. 2019. Chryseobacterium pennipullorum sp. nov., isolated from poultry feather waste. International Journal of Systematic and Evolutionary Microbiology 69: 2380–2387. DOI 10.1099/ijsem.0.003491.
  40. Nicholson, A.C., Gulvik, C.A., Whitney, A.M., Humrighouse, B.W., Bell, M., Holmes, B., Steigerwalt, A.G., Villarma, A., Sheth, M., Batra, D., Rowe, L., Burroughs, M., Pryor, J., Bernardet, J.-F., Hugo, C., Kämpfer, P., Newman, J.D. & McQuiston, J.R. 2020. Division of the genus Chryseobacterium: Observation of discontinuities in amino acid identity values, a possible consequence of major extinction events, guides transfer of nine species to the genus Epilithonimonas, eleven species to the genus Kaistella, and three species to the genus Halpernia gen. nov., with description of Kaistella daneshvariae sp. nov. and Epilithonimonas vandammei sp. nov. derived from clinical specimens.International Journal of Systematic and Evolutionary Microbiology, 70: 4432–4450. https://doi.org/10.1099/ijsem.0.003935
  41. Freitag, A., Cluff, M., Hitzeroth, A.C., van Wyngaardt, L., Hugo, A., Hugo, C.J. 2021. Community level physiological profiling of reduced or replaced salt fresh sausage inoculated with Escherichia coli ATCC 25922. LWT - Food Science and Technology 148: 111786. DOI: 10.1016/j.lwt.2021.111786. Impact factor 4.006, Research field 1.06
  42. Mwanza, E.P., van der Westhuizen, W.A., Boucher, C.E., Charimba, G., Hugo, C. 2021. Heterologous expression and characterisation of a keratinase produced by Chryseobacterium carnipullorum. Protein Expression and Purification 186: 105926. DOI: 10.1016/j.pep.2021.105926. Impact factor 1.65, Research field 1.06
  43. Lum Nde, A., Charimba, G., Hitzeroth, A, Oosthuizen, L., Steyn, L., Newman, J., Hugo, C. 2021. Chryseobacterium pennae sp. nov., isolated from poultry feather waste. International Journal of Systematic and Evolutionary Microbiology 71: 004912. DOI: 10/1099/ijsem.0.004912. Impact factor 2.825, Research field 1.06
  44. Mwanza, E.P., Hugo, A., Charimba, G., Hugo, C. 2022. Pathogenic potential and control of Chryseobacterium species from clinical, fish, food and environmental sources. Microorganisms 10: 895. https://doi.org/10.3390/microorganisms10050895.

 

CHAPTERS PUBLISHED IN BOOKS

 

  1. Hugo, C.J. and Jooste, P.J. 2003. Chapter 21. Culture media for genera in the family Flavobacteriaceae. In: Handbook of Culture Media for Food Microbiology, 2nd Revised Edition, J.E.L Corry, G.D.W. Curtis and R.M. Baird (editors). Pp 355-367. Elsevier Science Publishers: Amsterdam. ISBN: 0-444-51084. Included in Progress in Industrial Microbiology, vol. 37.
  2. Hugo, C.J., Bruun, B. and Jooste, P.J. 2006a. Chapter 6.5 The Genera Bergeyella and Weeksella In: The Prokaryotes. Vol. 7: Proteobacteria: Delta and Epsilon Subclasses. Deeply Rooting Bacteria. Dworkin, M; Falkow, S; Rosenberg, E; Schleifer, K-H; Stackebrandt, E (Editors). 3rd edition. pp. 532-538. Springer Verlag: New York. ISBN: 978-0-387-30747-3.
  3. Hugo, C.J., Bruun, B. and Jooste, P.J. 2006b. Chapter 6.11 The Genera Empedobacter and Myroides In: The Prokaryotes. Vol. 7: Proteobacteria: Delta and Epsilon Subclasses. Deeply Rooting Bacteria. Dworkin, M; Falkow, S; Rosenberg, E; Schleifer, K-H; Stackebrandt, E (Editors). 3rd edition. pp. 630-637. Springer Verlag: New York. ISBN: 978-0-387-30747-3.
  4. Bernardet, J.-F., Hugo, C.J. and Bruun, B. 2006. Chapter 6.12 The Genera Chryseobacterium and Elizabethkingia In: The Prokaryotes. Vol. 7: Proteobacteria: Delta and Epsilon Subclasses. Deeply Rooting Bacteria. Dworkin, M; Falkow, S; Rosenberg, E; Schleifer, K-H; Stackebrandt, E (Editors). 3rd edition. pp. 638-676. Springer Verlag: New York. ISBN: 978-0-387-30747-3.
  5. Bernardet, J.-F., Hugo, C.J. and Bruun, B. 2011. Genus X. Chryseobacterium Vandamme, Bernardet, Segers, Kersters and Holmes 1994, 829VP. In: Bergey’s Manual of Systematic Bacteriology, 2nd edition, Volume 4: The Bacteroidetes, Spirochaetes, Tenericutes (Mollicutes), Acidobacteria, Fibrobacteres, Fusobacteria, Dictyoglomi, Gemmatimonadetes, Lentisphaerae, Verrucomicrobia, Chlamydiae, and Planctomycetes. N.R. Krieg, J.T. Staley, D.R. Brown, B.P. Hedlund, B.J. Paster, N.L. Ward, W. Ludwig & W.B. Whitman (Editors). pp. 180-196. Springer: New York. ISBN 978-0-387-95042-6.
  6. Hugo, C.J. and Jooste, P.J. 2012. Culture Media for Food Associated Genera in the Family Flavobacteriaceae. In: Handbook of Culture Media for Food and Water Microbiology, 3d edition, J.E.L Corry, G.D.W. Curtis and R.M. Baird (eds.). pp. 508-556. RSC Publishing: Cambridge.
  7. Hugo, C., Bernardet, J.-F., Nicholson, A. and Kämpfer, P. 2019. Genus Chryseobacterium. In: Bergey`s Manual of Systematics of Archaea and Bacteria. Whitman, W.B. & Bergeys Manual Trust (eds.). pp 1-107. John Wiley & Sons, Inc., in association with Bergeys Manual Trust: Hoboken, New Jersey. DOI: 10.1002/9781118960608.gbm00301.pub2

 

ARTICLES PUBLISHED IN THE INDUSTRY & POPULAR PRESS

 

  1. Hugo, C.J. 1999. Vervaardig suiwelprodukte op die plaas. S.A. Guernsey 1999: 24-25.
  2. Mielmann, A., Hugo, C.J. and Jooste, P.J. 2009. Food Spoilage Characteristics of Chryseobacterium Species. Role and Significance in Food. VDM Verlag Dr. Müller: Saarbrücken, Germany. 114 pages. ISBN: 978-3-639-15987-5.
  3. Sandstrom, H., Luptowski, C., Krogh, A. and Hugo, C. 2013. Germ-proof your kitchen. How to prevent foodborne illness from spoiling your fun. Readers Digest (South Africa). November: 90-96.
  4. Van der Merwe, I., Steyn, H.J.H., Hugo, C.J. and Schall, R. 2017. The physical fibre properties of Gonometa postica after degumming the cocoons with different methods. Journal of Consumer Sciences 45: 1-11. South African Association of Family Ecology and Consumer Sciences (SAAFECS) https://hdl.handle.net/10520/EJC-8c2cfe090
  5. Mielmann, A., Bothma, C., Steyn, F. and Hugo, C.J. 2017. Consumers’ knowledge about attitudes towards Lucerne (Medicago sativa L.). Journal of Consumer Sciences, Special Edition: Food and Nutrition challenges in Southern Africa, 2: 69-82. South African Association of Family Ecology and Consumer Sciences (SAAFECS) https://www.ajol.info/index.php/jfecs/article/view/161972/151504
  6. Hugo, C.J., Cronjé, H. and Swanepoel, N. 2017. The significance of proteolytic psychrotrophs as a cause of milk flocculation / protein instability. ARC/LNR Annual Milk Cattle Bulletin 21: 24-25.

 

CONFERENCE CONTRIBUTIONS

 

National:

  1. Botha, W.C., Jooste, P.J. and Kotzé, C.J. 1989. Elektroforetiese tegnieke in voedselnavorsing. Poster at the 22th Congress of the South African Society of Dairy Technology. Bloemfontein.
  2. Jooste, P.J. and Kotzé, C.J. 1990. A new approach to the laboratory control of bacteriophage in South African cheese factories. Poster at the 6th bi-annual Congress of South African Society of Microbiology. 26-28 March 1990, Stellenbosch.
  3. Kotzé, C.J. and Jooste, P.J. 1992. The use of plasmid profile analysis and phage sensitivity for the identification of starter and phage strains in a cheese factory environment. Paper at the 7th bi-annual Congress of the South African Society of Microbiology. Bloemfontein. 30 March - 1 April 1992.
  4. Hugo, C.J., Jooste, P.J. and Osthoff, G. 1994. Die aanwending van iso-ensiem profiele vir genetiese karakterisering van suiwel-flavobakterieë. Paper presented at the 27th Symposium of the South African Society of Dairy Technology. Durban 13-15 March 1994.
  5. Hugo, C.J., Segers, P. and Vancanneyt, M. 1998. Chryseobacterium joosteii sp. nov., a gram-negative spoilage organism from the dairy environment. Paper presented at the 10th bi-annual Congress of the South African Society of Microbiology. Durban. 5-8 July 1998.
  6. Koortzen, L, Hugo, C. and Jooste, PJ. 1999. Potentially pathogenic E. coli from liquid milk supplies. Paper presented at the 32nd Symposium of the South African Society of Dairy Technology. San Lameer Estate, Natal. 1-3 March 1999.
  7. Seisa, D., Osthoff, G., Hugo, A., van der Merwe, J., Hugo, C.J. and Bothma, C. 2000. Irradiation and accelerated ripening of cheddar cheese. Paper presented at the All Africa Dairy Expo: South African Society of Dairy Technology.Mini Symposium on Cheese Processing, Showgrounds, Bloemfontein. 11-13 September 2000.
  8. Seisa, D., Osthoff, G., Hugo, A., van der Merwe, J., Hugo, C.J. and Bothma, C. 2000. Irradiation and accelerated ripening of cheddar cheese. Poster presented at the 33rd symposium of the South African Society of Dairy Technology, Pietersburg, 6-8 March 2000.
  9. Seisa, D., Osthoff, G., Hugo, A., Hugo, C.J., Bothma, C. and van der Merwe, J. 2001. The effect of irradiation and elevated temperature on the ripening of Cheddar cheese. Paper presented at the 16th South African Association of Food Science and Technology Congress, Durban, 10-12 September 2001.
  10. Workneh, T.S., Osthoff, G., Steyn, M.S. and Hugo, C.J. 2001. Effect of pre- and post harvest treatments on shelf life of stored carrot. Paper presented at the 16th South African Association of Food Science and Technology Congress, Durban, 10-12 September 2001.
  11. Habteyohannes, E., Hugo, C.J. and Roets, M. 2001. The microbiological, chemical and nutritional quality of indigenous goat milk and cheese. Paper presented at the All Africa Dairy Expo: SA Society of Dairy Technology.Mini Symposium on Cheese Processing, Showgrounds, Bloemfontein. 20 September 2001.
  12. Charimba, G., Hugo, C.J. and Hugo, A. 2003. The incidence of E. coli O157:H7 in hamburger patties in Bloemfontein and evaluation of rapid methods for detection. Poster presented at the 17th South African Association of Food Science and Technology International Congress and Exhibition, Pretoria, 1-4 September 2003.
  13. Van Schalkwyk, F., Roodt, E., Hugo, C.J. and Hugo, A. 2003. Improvement of subcutaneous fat quality of baconer pigs by means of dietary manipulation. Poster presented at the 17th South African Association of Food Science and Technology International Congress and Exhibition, Pretoria, 1-4 September 2003.
  14. De Beer, H. and Hugo, C.J. 2005. The identification of flavobacteria on raw meat products. Paper presented at the 18th biennial South African Association of Food Science and Technology Congress & Exhibition, Stellenbosch, 6-7 September 2005.
  15. Mielmann, A., Hugo, C.J. and Jooste, P.J. 2006. The utilisation of BIOLOG carbon sources by the genus Chryseobacterium. Poster presented at the 14th biennial Congress of South African Society of Microbiology. CSIR Convention Centre, Pretoria, 9-12 April 2006.
  16. Van Wyk, E.R., Hugo, C.J. and Jooste, P.J. 2007. Pathogenic characteristics in Chryseobacterium species. Poster presented at the 19th biennial South African Association of Food Science and Technology Congress. International Convention Centre, Durban, 2-5 September 2007.
  17. Bekker, A., Hugo, C., Jooste, P. and Steyn, L. 2011. Effect of temperature on growth and proteolytic activity of Chryseobacterium in milk. Poster presented at the South African Society for Microbiology Conference; Cape Town, South Africa, 6-9 November 2011.
  18. Charimba, G., Hugo, C., Jooste, P. and Albertyn, J. 2011. The taxonomy of Chryseobacterium isolates from poultry sources. Paper presented at the South African Society for Microbiology Conference; Cape Town, South Africa, 6-9 November 2011.
  19. Cluff, M., Hugo, A., Hugo, C. and Bothma, C. 2013. The effect of conjugated linoleic acid addition on the microbial and lipid stability of salami. Paper presented at the South African Association of Food Science and Technology 20th Biennial International Congress; CSIR Internation Convention Centre, Pretoria; 7-9 October 2013.
  20. Charimba, G., Jooste, P.J. and Hugo, C.J. 2013. Degradation of poultry feather waste by Chryseobacterium carnipullorum. Paper presented at the South African Association of Food Science and Technology 20th Biennial International Congress; CSIR International Convention Centre, Pretoria; 7-9 October 2013.
  21. Mielmann, A., Hugo, C. and Bothma, C. 2013. The utilization of lucerne (Medicago sativa L.) for human consumption – a microbial and nutrient analysis. Poster presented at the South African Association of Family Ecology and Consumer Science; Pretoria, South Africa, 27 February to 1 March 2013.
  22. Mielmann, A., Bothma, C., Hugo, A., Steyn, F. and Hugo, C.J. 2015. The acceptability of lucerne (Medicago sativa L.) for human consumption. Paper presented at the South African Association of Food Science and Technology 21th Biennial International Congress; Southern Sun Elangeni / Maharani Complex; Durban; 6-10 September 2015.
  23. Cluff, M., Rasebotsa, D., Roodt, E., Hugo, C.J. and Hugo, A. 2015. A survey: Labelled versus analyzed salt and sodium content of South African processed meat products. Poster presented at the South African Association of Food Science and Technology 21th Biennial International Congress; Southern Sun Elangeni / Maharani Complex; Durban; 6-10 September 2015.
  24. Cluff, M., Steyn, H., Kobane, I., Zacharia, P., Bothma, C., Hugo, C. and Hugo, A. 2015. Sodium reduction: a solution in itself? Paper presented at the South African Association of Food Science and Technology 21th Biennial International Congress; Southern Sun Elangeni / Maharani Complex; Durban; 6-10 September 2015.
  25. Rani Z. T., Charimba, G., Hugo, C. and Muchenje, V. 2016. Vacuum packaging and over-wrapping effects during marketing on shelf-life and microbiological quality of red meat. Paper presented at the 49th South African Society of Animal Society Congress; Spier Hotel and Congress Centre, Stellenbosch; 3-6 July 2016.
  26. Kühn, Z., Roodt, E. Strydom, P, Hugo, C. Bothma, C., Hugo, C.J. and Hugo, A. 3-6 September 2017. Effect of brine injection on the chemical, microbial, physical and sensory quality of fresh pork. Paper delivered at the 22nd Biennial International Congress of the South African Association of Food Science and Technology. Cape Town, South Africa.
  27. Cluff, M., Kobane, I., Bothma, C., Hugo, C. and Hugo, A. 2017. Intermediate added salt levels as a sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony. Poster presented at the 22nd SAAFoST Biennial International Congress and Exhibition. Cape Town, South Africa. 3 - 6 September 2017.
  28. Freitag, A., Cluff, M., Hitzeroth, A.C., Hugo, A. and Hugo, C.J. 2019. Growth and survival of Staphylococcus aureus and Escherichia coli in Boerewors formulated with reduced or partially replaced NaCl. Poster presented at the 23rd SAAFoST Biennial International Congress and Exhibition. Birchwood Hotel and Conference Centre, Johannesburg. 1 – 4 September 2019.
  29. Lum Nde, A., Charimba, G., Hitzeroth, A., Steyn, L., Newman, J. D. and Hugo, C. 2019. Polyphasic taxonomy of a novel Chryseobacterium strain isolated from poultry feather waste. Poster presented at the 23rd SAAFoST Biennial International Congress and Exhibition. Birchwood Hotel and Conference Centre, Johannesburg. 1 – 4 September 2019.
  30. Gavu, L., Hitzeroth, A., Hugo, A., Hugo, C. 20 – 22 September 2021. The determination of the spoilage characteristics of Chryseobacterium species isolated from fish. Poster presented at the South African Association of Food Science and Technology Virtual Congress.
  31. Rautenbach, A., Clu?, M., Hugo, C., Bothma, C., Roodt, E., van Wyngaard, L., Hugo, A. 20 – 22 September 2021. The effect of different sodium reduction strategies on the chemical, microbial and sensory quality of Boerewors. Poster presented at the South African Association of Food Science and Technology Virtual Congress.

International:

  1. Bekker, A., Hugo, C., Bragg, R. and Albertyn, J. 2010. Pathogenic Gram-positive cocci in South African rainbow trout. Poster presented at the 15th IUFoST Congress. Cape Town International Convention Centre, Cape Town, 22-26 August 2010.
  2. Charimba, G., Hugo, C. and Hugo, A. 2010. The incidence of diarrhoeagenic Escherichia coli in minced beef and boerewors. Poster presented at the 15th IUFoST Congress. Cape Town International Convention Centre, Cape Town, 22-26 August 2010.
  3. Mathenjwa, S.A., Hugo, C. and Hugo, A. 2010. Microbial quality of boerewors in Bloemfontein, South Africa.Poster presented at the 15th IUFoST Congress. Cape Town International Convention Centre, Cape Town, 22-26 August 2010.
  4. Mathenjwa, S.A., Hugo, C.J., Bothma, C. and Hugo, A. 2011. The effect of natural preservatives on the microbial quality, lipid stability and sensory acceptability of boerewors. Paper presented at the 57th International Congress of Meat Science and Technology, August 7-12, Ghent, Belgium.
  5. Charimba, G., Jooste, P.J. and Hugo, C.J. 2014. Classification of Chryseobacterium strains from raw chicken and chicken feather waste in poultry processing plants. Poster presented at the International Union of Microbiological Societies Congresses. Montreal, Canada, 27 July to 1 August 2014.
  6. Cluff, M., Steyn, J., Bothma, C., Hugo, C.J. and Hugo, A. 2014. The effect of sodium reduction on the microbial, chemical and sensory quality of a pork sausage. Poster presented at the 60th International Congress of Meat Science and Technology, Punta del Este, Urugauy, 17-22 August 2014.
  7. Vermaas, J.F., Hugo, C., Steyn, H. and Schall, R. 2014. The Efficacy of anolyte as an environmentally friendly disinfectant on Escherichia coli and Staphylococcus aureus contaminated cotton, polyester/cotton and polyester. Poster presented at the International Federation of Home Economics Pre-council Symposium, Brescia University College, London, Ontario, Canada, 20-24 July 2014.
  8. Van der Merwe, I., Steyn, H.J.H., Hugo, C. and Schall, R. 2014. Degumming of Gonometa postica cocoons using environmentally conscious methods. Poster presented at the International Federation of Home Economics Pre-council Symposium, Brescia University College, London, Ontario, Canada, 20-24 July 2014.
  9. Rani, Z.T., Hugo, C.J., Charimba, G. and Muchenje, V. 2015. Microbial contamination at different stages of the meat distribution chain in Eastern Cape Province, South Africa. Poster presented at the 61st International Congress of Meat Science and Technology, Polydome, Clermond, France, 23-28 August 2015.
  10. Strydom, P.E., Kühn, Z., Hugo, C.J. and Hugo, A. 13-18 August. 2017. The effects of brine injection level and post mortem aging on sensory and physical characteristics of beef loin. Poster presented at the 63rd International Congress of Meat Science and Technology, Cork, Ireland.
  11. Kühn, Z., Bothma, C., Strydom, P.E., Hugo, C.J., and Hugo, A. 13-18 August. 2017. The effect of brine injection level on the physical properties and sensory acceptability of pork loins. Poster presented at the 63rd International Congress of Meat Science and Technology. Cork, Ireland.
  12. Mwanza, E.P., Van Der Westhuizen, W.A., Hugo, C.J., Charimba, G. and Boucher, C.E. 2017. Identification and purification of keratinolytic enzymes of Chryseobacterium carnipullorum. Poster presented at the 15th International Union of Microbiological Societies (IUMS), Singapore, 17-21 July 2017.
  13. Lum Nde, A., Charimba, G., Steyn, L. and Hugo, C. 3-6 September 2018. Comparison of the growth kinetics of Chryseobacterium species isolated from poultry sources. Poster presented at FoodMicro 2018. 26th International Committee on Food Microbiology and Hygiene (ICFMH) Conference. Biodiversity of Foodborne Microbes. Berlin, Germany.
  14. Newman, J.D., Matu, A., Strahan, B., Lum Nde, A. and Hugo C. 20-24 June 2019. Phenotypic and genomic characterization of Chryseobacterium diehlii sp. nov., isolated from a sewage treatment sequencing batch reactor. Poster presented at the American Society for Microbiology Microbe 2019 Conference. San Francisco, United State of America.
  15. Lum Nde, A., Charimba, G., Hitzeroth, A., Oosthuizen, L., Steyn, L., Newman, J. D. and Hugo, C. 7-11 July 2019. Whole-genome sequencing of a novel Chryseobacterium strain isolated from poultry feather waste. Poster presented at the FEMS 2019 Conference. Glasgow, Scotland.
  16. Oosthuizen, L., Charimba, G., Hitzeroth, A., Lum Nde, A., Steyn, L., Newman, J. D. and Hugo, C. 7-11 July 2019. Chryseobacterium pennipullorum sp. nov., isolated from poultry feather waste. Poster presented at the FEMS 2019 Conference. Glasgow, Scotland.
  17. Freitag, A., MacDonald Cluff, M., Hitzeroth, A.C., Hugo, C.J. and Hugo, A. 3-6 August 2020. Community level physiological profiling of reduced or replaced salt boerewors batters inoculated with Escherichia coli. Poster presented at the 66th ICoMST Conference. Orlando, Florida, USA.

Publications (Short List)

  • Charimba, G., Hugo, C., Hugo, A. 2012. The incidence of diarrhoeagenic Escherichia coli in minced beef and boerewors. Food Research International 47: 353-358.
  • Mathenjwa, S.A., Hugo, C.J., Bothma, C., Hugo, A. 2012. Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors. Meat Science 91: 165-172.
  • Hugo, C.J., Jooste, P.J. 2012. Culture Media for Food Associated Genera in the Family Flavobacteriaceae. In: Handbook of Culture Media for Food and Water Microbiology, 3d edition, J.E.L Corry, G.D.W. Curtis and R.M. Baird (eds.). pp. 508-556. RSC Publishing: Cambridge.
  • Van Schalkwyk, C.B.P., Hugo, A., Hugo, C.J., Bothma, C. 2013. Evaluation of a natural preservative in a boerewors model system. Journal of Food Processing and Preservation 37: 824-834.
  • Charimba, G., Jooste, P., Albertyn, J., Hugo, C. 2013. Chryseobacterium carnipullorum sp. nov., isolated from raw chicken. International Journal of Systematic and Evolutionary Microbiology 63: 3243-3249. Doi: 10.1099/ijs.0.049445-0.
  • Aijuka, M., Charimba, G., Hugo, C.J., Buys, E.M. 2015. Characterization of bacterial pathogens in rural and urban irrigation water. Journal of Water and Health 13: 103-117.
  • Hugo, C.J., Hugo, A. 2015. Current trends in natural preservatives for fresh sausage products. Trends in Food Science and Technology 45: 12-23.
  • Vermaas, J.F., Hugo, C.J., Steyn, H.J.H., Schall, R. 2015. The efficacy of anolyte as an environmentally friendly disinfectant on Escherichia coli and Staphylococcus aureus contaminated cotton, polyester/cotton and polyester. Journal of Family Ecology and Consumer Sciences 43: 26-32.
  • Mielmann, A., Bothma, C., Hugo, A., Hugo, C.J. 2015. Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.). British Food Journal 117(12): 2975-2992.
  • Bekker, A., Steyn, L., Charimba, G., Jooste, P., Hugo, C. 2015. Comparison of the growth kinetics and proteolytic activities of Chryseobacterium species and Pseudomonas fluorescens. Canadian Journal of Microbiology 61(12): 977-982.
  • Bekker, A., Jooste, P., Steyn, L., Bothma, C., Hugo, A., Hugo, C. 2016. Lipid breakdown and sensory analysis of milk inoculated with Chryseobacterium joostei or Pseudomonas fluorescens. International Dairy Journal 52: 101-106.
  • Tsôeu, I., Jooste, P.J., Charimba, G., Hugo C.J. 2016. Spoilage potential of a novel group of bacteria isolated from dairy products. South African Journal of Science 112(1/2): 140-147.
  • Cluff, MacD., Steyn, H., Charimba, G., Bothma, C., Hugo, C.J., Hugo, A. 2016. The chemical, microbial, sensory and technological effect of intermediate salt levels as a sodium reduction strategy in fresh pork sausages. Journal of the Science of Food and Agriculture 96: 4048-4055.
  • Falowo, A.B., Muchenje, V., Hugo, C.J., Charimba, G. 2016. In vitro antimicrobial activities of Bidens pilosa and Moringa oleifera leaf extracts and their effects on ground beef quality during cold storage. CyTA – Journal of Food 14(4):541-546. DOI: 10.1080/19476337.2016.1162847.
  • Mielmann, A., Bothma, C., Hugo, A., Hugo, C.J. 2017. A comparative study of the chemical composition of lucerne (Medicago sativa L.) and spinach beet (Beta vulgaris var. cicla L.). South African Journal of Botany 108: 8-14. http://dx.doi.org/10.1016/j.sajb.2016.09.006.
  • Mielmann, A., Bothma, C., Steyn, F., Hugo, C. 2017. Consumers` knowledge about and attitudes towards lucerne (Medicago sativa L.). Journal of Consumer Sciences, Special Edition, Food and Nutrition Challenges in Southern Africa, 2: 69-82. https://www.ajol.info/index.php/jfecs/article/view/161972.
  • Faihst, T.-J., Myburgh, J., Bothma, C., Hugo, C., Hugo, A. 2017. The effect of conjugated linoleic acid supplementation on the microbial, physical, chemical and sensory properties of yogurt. International Journal of Dairy Technology 70(2): 228-236. Doi: 10.1111/1471-0307.12325.
  • Bowman, J.P., Hugo, C., Bernardet, J.-F. 2017. International Committee on Systematics of Prokaryotes: Subcommittee on the taxonomy of Aerobic Bacteroidetes (formerly Flavobacterium and Cytophaga-like bacteria). Minutes of the meeting, 30 July 2014, Montréal, Canada. International Journal of Systematic and Evolutionary Microbiology 67: 507-509. doi: 10.1099/ijsem.0.001026.
  • Rani, Z.T., Hugo, A., Hugo, C.J., Vimiso, P., Muchenje, V. 2017. Effect of post-slaughter handling during distribution on the microbiological quality and safety of meat in the formal and informal sectors in South Africa: A review. South African Journal of Animal Science 47(3): 255-267. http://dx.doi.org/10.4314/sajas.v47i3.2.
  • Cluff, M., Kobane, I.A., Bothma, C., Hugo, C.J., Hugo, A. 2017. Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony. Meat Science 133: 143-150. doi: 10.1016/j.meatsci.2017.06.014.
  • Hugo, C., Bernardet, J.-F., Nicholson, A., Kämpfer, P. 2019. Genus Chryseobacterium. In: Bergey`s Manual of Systematics of Archaea and Bacteria. Whitman, W.B. & Bergeys Manual Trust (eds.). pp 1-107. John Wiley & Sons, Inc., in association with Bergeys Manual Trust: Hoboken, New Jersey. DOI: 10.1002/9781118960608.gbm00301.pub2
  • Matu, A., Lum Nde, A., Oosthuizen, L., Hitzeroth, A., Badenhorst, M., Duba, L., Gidaga, M., Klinck, J., Kriek, I-M, Lekoma, P., Nel, L., dos Ramos, S., Rossouw, J., Salomane, N., Segone, N., Serobe, S., Tiyani, T., Hugo, C., Newman, J. 2019. Draft genome sequences of seven Chryseobacterium type strains. Microbiology Resource Announcements 8:e01518-18. https://doi .org/10.1128/MRA.01518-18.
  • Oosthuizen, L., Charimba, G., Hitzeroth, A., Lum Nde, A., Steyn, L., Newman, J., Hugo, C. 2019. Chryseobacterium pennipullorum sp. nov., isolated from poultry feather waste. International Journal of Systematic and Evolutionary Microbiology 69: 2380–2387. DOI 10.1099/ijsem.0.003491.
  • Nicholson, A.C., Gulvik, C.A., Whitney, A.M., Humrighouse, B.W., Bell, M., Holmes, B., Steigerwalt, A.G., Villarma, A., Sheth, M., Batra, D., Rowe, L., Burroughs, M., Pryor, J., Bernardet, J.-F., Hugo, C., Kämpfer, P., Newman, J.D., McQuiston, J.R. 2020. Proposal to divide the family Flavobacteriaceae by adding Chryseobacteriaceae fam. nov. and Weeksellaceae fam. nov., and reorganize its genera based on Amino Acid Identity values calculated from whole genome sequences, with a hypothesis that observed discontinuities in these values are due to major extinction events.  International Journal of Systematic and Evolutionary Microbiology 70: 4432–4450. https://doi.org/10.1099/ijsem.0.003935.
  • Freitag, A., Cluff, M., Hitzeroth, A.C., van Wyngaardt, L., Hugo, A., Hugo, C.J. 2021. Community level physiological profiling of reduced or replaced salt fresh sausage inoculated with Escherichia coli ATCC 25922. LWT - Food Science and Technology 148: 111786. DOI:  10.1016/j.lwt.2021.111786.
  • Mwanza, E.P., van der Westhuizen, W.A., Boucher, C.E., Charimba, G., Hugo, C. 2021. Heterologous expression and characterisation of a keratinase produced by Chryseobacterium carnipullorum. Protein Expression and Purification 186: 105926. DOI: 10.1016/j.pep.2021.105926.
  • Lum Nde, A., Charimba, G., Hitzeroth, A, Oosthuizen, L., Steyn, L., Newman, J., Hugo, C. 2021. Chryseobacterium pennae sp. nov., isolated from poultry feather waste. International Journal of Systematic and Evolutionary Microbiology 71: 004912. DOI: 10/1099/ijsem.0.004912.
  • Mwanza, E.P., Hugo, A., Charimba, G., Hugo, C. 2022. Pathogenic potential and control of Chryseobacterium species from clinical, fish, food and environmental sources. Microorganisms 10: 895. https://doi.org/10.3390/microorganisms10050895.

 

Research
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Area(s) of Interest

Food Microbiology

Research fields include food microbiology; food safety; taxonomy and significance of Chryseobacterium bacteria; psychrotolerant food spoilage

Courses Presented

Undergraduate

MCBP2626 (Microbial evolution and diversity)

FSCL4806 (Food Science Seminar course)

 

Post-graduate

FSCL6806 (Food Science Seminar course)

MCBT6814 (Preservation of Microorganisms; Conventional identification of Microorganisms)

FSCI8900 (Master of Science in Food Science)

FSCI9100 (Ph D in Food Science)

 

Community Service

  • Food safety determination (E. coli, Staphylococcus aureus, Salmonella, Listeria, Clostridium, etc.)
  • Food quality determination (total bacteria, coliform, lactic acid bacteria, Pseudomonas, psychrotolerant bacteria, yeast and mould counts)
  • Food surfaces, hands and air quality determination
  • Shelf-life studies (for use-by and sell-by dates)
  • Identification of food pathogens
  • Identification of food spoilage bacteria

 

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BLOEMFONTEIN CAMPUS FACULTY CONTACT

Elfrieda van den Berg (Marketing Manager)
T: +27 51 401 2531
E:vdberge@ufs.ac.za

QWAQWA CAMPUS FACULTY CONTACT

Dilahlwane Mohono (Faculty Officer)
T: +27 58 718 5284
E:naturalscienceqq@ufs.ac.za

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