Food Spoilage and Food Contamination

2019 ◽  
pp. 9-28
Author(s):  
Z. R. Azaz Ahmad Azad ◽  
Mohd. Fahim Ahmad ◽  
Waseem Ahmad Siddiqui
Keyword(s):  
Food Contamination ◽  
Food Spoilage

scholarly journals Identification and Spoilage Potential of the Remaining Dominant Microbiota on Food Contact Surfaces after Cleaning and Disinfection in Different Food Industries

2019 ◽  
Vol 82 (2) ◽  
pp. 262-275 ◽  
Author(s):  
SHARON MAES ◽  
MARC HEYNDRICKX ◽  
THIJS VACKIER ◽  
HANS STEENACKERS ◽  
ALEX VERPLAETSE ◽  
...  
Keyword(s):  
Food Contamination ◽  
Surface Contamination ◽  
Food Spoilage ◽  
Production Environment ◽  
Food Industries ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Cleaning And Disinfection ◽  
Rrna Sequences

ABSTRACT After cleaning and disinfection (C&D), surface contamination can still be present in the production environment of food companies. Microbiological contamination on cleaned surfaces can be transferred to the manufactured food and consequently lead to foodborne illness and early food spoilage. However, knowledge about the microbiological composition of residual contamination after C&D and the effect of this contamination on food spoilage is lacking in various food sectors. In this study, we identified the remaining dominant microbiota on food contact surfaces after C&D in seven food companies and assessed the spoilage potential of the microbiota under laboratory conditions. The dominant microbiota on surfaces contaminated at ≥102 CFU/100 cm2 after C&D was identified based on 16S rRNA sequences. The ability of these microorganisms to hydrolyze proteins, lipids, and phospholipids, ferment glucose and lactose, produce hydrogen sulfide, and degrade starch and gelatin also was evaluated. Genera that were most abundant among the dominant microbiota on food contact surfaces after C&D were Pseudomonas, Microbacterium, Stenotrophomonas, Staphylococcus, and Streptococcus. Pseudomonas spp. were identified in five of the participating food companies, and 86.8% of the isolates evaluated had spoilage potential in the laboratory tests. Microbacterium and Stenotrophomonas spp. were identified in five and six of the food companies, respectively, and all tested isolates had spoilage potential. This information will be useful for food companies in their quest to characterize surface contamination after C&D, to identify causes of microbiological food contamination and spoilage, and to determine the need for more thorough C&D.

scholarly journals Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 165
Author(s):  
Laila N. Shwaiki ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Apple Juice ◽  
Digestive Enzyme ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Food Spoilage ◽  
Inhibitory Effects ◽  
Barley Endosperm ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Spoilage Microorganisms

In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from barley endosperm. Its inhibitory effect against common spoilage yeasts, its mechanisms of action (membrane permeabilisation and overproduction of reactive oxygen species), and its stability in different conditions were characterised. The safety of the peptide was evaluated through a haemolysis and cytotoxicity assay, and no adverse effects were found. Both assays were performed to understand the effect of the peptide if it were to be consumed. Its ability to be degraded by a digestive enzyme was also examined for its safety. Finally, the peptide was successfully applied to different beverages and maintained the same inhibitory effects in apple juice as was observed in the antiyeast assays, providing further support for its application in food preservation.

scholarly journals Naked-Eye Food Freshness Detection: Innovative Polymeric Optode for High-Protein Food Spoilage Monitoring

2020 ◽  
Author(s):  
Lisa Rita Magnaghi ◽  
Giancarla Alberti ◽  
Chiara Milanese ◽  
Paolo Quadrelli ◽  
Raffaela Biesuz
Keyword(s):  
High Protein ◽  
Food Spoilage ◽  
Protein Food ◽  
Naked Eye ◽  
Food Freshness

scholarly journals Isolation and Molecular Characterization of the Romaine Lettuce Phylloplane Mycobiome

2021 ◽  
Vol 7 (4) ◽  
pp. 277
Author(s):  
Danny Haelewaters ◽  
Hector Urbina ◽  
Samuel Brown ◽  
Shannon Newerth-Henson ◽  
M. Catherine Aime
Keyword(s):  
Lactuca Sativa ◽  
New Combinations ◽  
Food Spoilage ◽  
Human Pathogens ◽  
Plant Leaves ◽  
Romaine Lettuce ◽  
Future Studies ◽  
The Core ◽  
American Agriculture

Romaine lettuce (Lactuca sativa) is an important staple of American agriculture. Unlike many vegetables, romaine lettuce is typically consumed raw. Phylloplane microbes occur naturally on plant leaves; consumption of uncooked leaves includes consumption of phylloplane microbes. Despite this fact, the microbes that naturally occur on produce such as romaine lettuce are for the most part uncharacterized. In this study, we conducted culture-based studies of the fungal romaine lettuce phylloplane community from organic and conventionally grown samples. In addition to an enumeration of all such microbes, we define and provide a discussion of the genera that form the “core” romaine lettuce mycobiome, which represent 85.5% of all obtained isolates: Alternaria, Aureobasidium, Cladosporium, Filobasidium, Naganishia, Papiliotrema, Rhodotorula, Sampaiozyma, Sporobolomyces, Symmetrospora and Vishniacozyma. We highlight the need for additional mycological expertise in that 23% of species in these core genera appear to be new to science and resolve some taxonomic issues we encountered during our work with new combinations for Aureobasidiumbupleuri and Curvibasidium nothofagi. Finally, our work lays the ground for future studies that seek to understand the effect these communities may have on preventing or facilitating establishment of exogenous microbes, such as food spoilage microbes and plant or human pathogens.

scholarly journals Influx of Enterococci and Associated Antibiotic Resistance and Virulence Genes from Ready-To-Eat Food to the Human Digestive Tract

2007 ◽  
Vol 73 (21) ◽  
pp. 6740-6747 ◽  
Author(s):  
Lilia Macovei ◽  
Ludek Zurek
Keyword(s):  
Antibiotic Resistance ◽  
Digestive Tract ◽  
Fast Food ◽  
Virulence Genes ◽  
Food Contamination ◽  
Gene Copy ◽  
Marker Genes ◽  
Enterococcus Casseliflavus ◽  
Fast Food Restaurants ◽  
Human Digestive Tract

ABSTRACT The influx of enterococcal antibiotic resistance (AR) and virulence genes from ready-to-eat food (RTEF) to the human digestive tract was assessed. Three RTEFs (chicken salad, chicken burger, and carrot cake) were sampled from five fast-food restaurants five times in summer (SU) and winter (WI). The prevalence of enterococci was significantly higher in SU (92.0% of salad samples and 64.0% of burger samples) than in WI (64.0% of salad samples and 24.0% of burger samples). The overall concentrations of enterococci during the two seasons were similar (∼103 CFU/g); the most prevalent were Enterococcus casseliflavus (41.5% of isolates) and Enterococcus hirae (41.5%) in WI and Enterococcus faecium (36.8%), E. casseliflavus (27.6%), and Enterococcus faecalis (22.4%) in SU. Resistance in WI was detected primarily to tetracycline (50.8%), ciprofloxacin (13.8%), and erythromycin (4.6%). SU isolates were resistant mainly to tetracycline (22.8%), erythromycin (22.1%), and kanamycin (13.0%). The most common tet gene was tet(M) (35.4% of WI isolates and 11.9% of SU isolates). The prevalence of virulence genes (gelE, asa1, cylA, and esp) and marker genes for clinical isolates (EF_0573, EF_0592, EF_0605, EF_1420, EF_2144, and pathogenicity island EF_0050) was low (≤12.3%). Genotyping of E. faecalis and E. faecium using pulsed-field gel electrophoresis revealed that the food contamination likely originated from various sources and that it was not clonal. Our conservative estimate (single AR gene copy per cell) for the influx of tet genes alone to the human digestive tract is 3.8 � 105 per meal (chicken salad). This AR gene influx is frequent because RTEFs are commonly consumed and that may play a role in the acquisition of AR determinants in the human digestive tract.

UV Illumination-Enhanced Ultrasensitive Ammonia Gas Sensor Based on (001)TiO2/MXene Heterostructure for Food Spoilage Detection

2021 ◽  
pp. 127160
Author(s):  
Dongzhi Zhang ◽  
Sujing Yu ◽  
Xingwei Wang ◽  
Jiankun Huang ◽  
Wenjing Pan ◽  
...  
Keyword(s):  
Gas Sensor ◽  
Food Spoilage ◽  
Ammonia Gas ◽  
Uv Illumination
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