scholarly journals Biofilms in the food industry – impact on human health

2021 ◽  
Vol 854 (1) ◽  
pp. 012015
Author(s):  
I Cirkovic
Keyword(s):  
Human Health ◽  
Foodborne Pathogens ◽  
Biofilm Formation ◽  
Food Industry ◽  
The Elderly ◽  
Foodborne Diseases ◽  
Food Spoilage ◽  
Subsequent Formation ◽  
Food Manufacturing ◽  
Food Contact Surfaces

Abstract Biofilms are complex microbial communities formed by one and more species embedded in an extracellular polymeric matrix of different compositions depending on the attached microbial species and the type of food manufacturing. Attachment of bacteria to food contact surfaces and the subsequent formation of biofilms can cause equipment damage, food spoilage and even human diseases. Foodborne diseases associated with biofilms in the food industry can be intoxications or infections and can have great impact on human health. Foodborne pathogens that express capacity for biofilm formation under different conditions in the food industry, and that are in the scope of our investigations, are Salmonella (which, on contaminating a food pipeline biofilm, could induce massive outbreaks and even death in children and elderly) and Listeria monocytogenes (a ubiquitous bacterium that can cause abortion in pregnant women and other serious complications in children and the elderly).

scholarly journals The Antimicrobial Effect of Radiant Catalytic Ionization on the Bacterial Attachment and Biofilm Formation by Selected Foodborne Pathogens under Refrigeration Conditions

2020 ◽  
Vol 10 (4) ◽  
pp. 1364
Author(s):  
Krzysztof Skowron ◽  
Karolina Jadwiga Skowron ◽  
Justyna Bauza-Kaszewska ◽  
Ewa Wałecka-Zacharska ◽  
Joanna Kwiecińska-Piróg ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Glass Surface ◽  
Biofilm Formation ◽  
Food Industry ◽  
Salmonella Enteritidis ◽  
Antimicrobial Effect ◽  
Bacterial Attachment ◽  
Efficiency Coefficient ◽  
Food Contact Surfaces ◽  
Reduction Efficiency

The decontamination of food contact surfaces is a major problem for the food industry. The radiant catalytic ionization (RCI) method, based on the ionization process, may be an alternative for conventional decontamination procedures. The advantage of this technique is the possibility of its application to household refrigerating appliances and industrial cold rooms. This study aimed to assess the effect of RCI on the reduction of Campylobacter jejuni, Listeria monocytogenes, and Salmonella Enteritidis from the biofilms formed on a glass surface under refrigeration conditions. Bacterial biofilms were exposed to RCI for 24 h and after 12 (variant I) and 72 h (variant II) of the glass surface contamination. In the last variant (III), the contaminated meat was placed on the glass surface in the refrigerator and subjected to RCI treatment for 72 h. The significantly highest values of absolute reduction efficiency coefficient E were found for the bacterial attachment stage of biofilm formation (variant I). The research proves the efficiency of the RCI method in the reduction of bacteria number from a glass surface.

scholarly journals Bacteriophages and Their Role in Food Safety

2012 ◽  
Vol 2012 ◽  
pp. 1-13 ◽  
Author(s):  
Sanna M. Sillankorva ◽  
Hugo Oliveira ◽  
Joana Azeredo
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Farm Animals ◽  
General Introduction ◽  
Natural Antimicrobial ◽  
Animal Products ◽  
Bacterial Diseases ◽  
Food Contact Surfaces ◽  
Horticultural Products

The interest for natural antimicrobial compounds has increased due to alterations in consumer positions towards the use of chemical preservatives in foodstuff and food processing surfaces. Bacteriophages fit in the class of natural antimicrobial and their effectiveness in controlling bacterial pathogens in agro-food industry has led to the development of different phage products already approved by USFDA and USDA. The majority of these products are to be used in farm animals or animal products such as carcasses, meats and also in agricultural and horticultural products. Treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases and ultimately promote safe environments in animal and plant food production, processing, and handling. This is an overview of recent work carried out with phages as tools to promote food safety, starting with a general introduction describing the prevalence of foodborne pathogens and bacteriophages and a more detailed discussion on the use of phage therapy to prevent and treat experimentally induced infections of animals against the most common foodborne pathogens, the use of phages as biocontrol agents in foods, and also their use as biosanitizers of food contact surfaces.

Understanding of food biofilms by the application of omics techniques

2021 ◽  
Author(s):  
Lei Yuan ◽  
Fedrick C Mgomi ◽  
Zhenbo Xu ◽  
Ni Wang ◽  
Guoqing He ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Biofilm Formation ◽  
Food Industry ◽  
Processing Conditions ◽  
Protective Barrier ◽  
And Control

Biofilms constitute a protective barrier for foodborne pathogens to survive under stressful food processing conditions. Therefore, studies into the development and control of biofilms by novel techniques are vital for the food industry. In recent years, foodomics techniques have been developed for biofilm studies, which contributed to a better understanding of biofilm behavior, physiology, composition, as well as their response to antibiofilm methods at different molecular levels including genes, RNA, proteins and metabolic metabolites. Throughout this review, the main studies where foodomics tools used to explore the mechanisms for biofilm formation, dispersal and elimination were reviewed. The data summarized from relevant studies are important to design novel and appropriate biofilm elimination methods for enhancing food safety at any point of food processing lines.

scholarly journals Biofilm formation and control strategies of foodborne pathogens: food safety perspectives

RSC Advances ◽  
2017 ◽  
Vol 7 (58) ◽  
pp. 36670-36683 ◽  
Author(s):  
Xihong Zhao ◽  
Fenghuan Zhao ◽  
Jun Wang ◽  
Nanjing Zhong
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Biofilm Formation ◽  
Control Strategies ◽  
Food Poisoning ◽  
Foodborne Diseases ◽  
Main Factors ◽  
And Control

Foodborne pathogens are the main factors behind foodborne diseases and food poisoning and thus pose a great threat to food safety.

Formación de películas biológicas en la industria alimentaria / Biofilms in the food industry

1999 ◽  
Vol 5 (1) ◽  
pp. 25-30
Author(s):  
F.J. Pérez Elortondo ◽  
J. Salmerón ◽  
M. Albisu ◽  
C. Casas
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
Bacterial Biofilms ◽  
Food Spoilage ◽  
Food Contact Surfaces ◽  
Potential Sources ◽  
Contact Surfaces ◽  
Cleaning And Disinfection ◽  
Sources Of Contamination

Bacterial biofilms on food industry surfaces are potential sources of contamination for food products coming in contact with these surfaces. The development of biofilms in food processing environments may lead to food spoilage or transmission of diseases. This paper describes the formation of micro bial biofilms on food contact surfaces, their characteristics, and strategies for removal of adhered microorganisms (cleaning and disinfection) or for preventing microbial adhesion to surfaces (opti mizing equipment design, altering surface chemistry, treating with antimicrobial agents).

scholarly journals Potential of Frangula alnus to contribute to food safety: antibiofilm effect against Staphylococcus aureus

2021 ◽  
Vol 854 (1) ◽  
pp. 012024
Author(s):  
S Djukanovic ◽  
S Cvetkovic ◽  
T Ganic ◽  
B Nikolic ◽  
D Mitic-Culafic
Keyword(s):  
Staphylococcus Aureus ◽  
Biofilm Formation ◽  
Food Industry ◽  
Antibacterial Agents ◽  
Multidrug Resistant ◽  
Antibiofilm Activity ◽  
Food Contact Surfaces ◽  
Food Borne ◽  
Frangula Alnus ◽  
Processed Products

Abstract Contamination by numerous food-borne pathogens is a major challenge facing the food industry daily. Even though there are many strategies in the fight against contamination, pathogens able to attach to different surfaces and form biofilms are the biggest concern. Staphylococcus aureus is a common food-borne pathogen capable of forming biofilms on foods and food contact surfaces. The prevalence of multidrug resistant S. aureus is high in raw products, high-protein foods and processed products. Bearing in mind S. aureus resistance to numerous antibacterial agents, the aim of this study was to investigate antibiofilm activity of an ethyl-acetate extract of the medicinal plant, Frangula alnus, against S. aureus ATCC 25923 and S. aureus ATCC 43300. It was demonstrated that extract reduced survival of both tested strains by up to 67%. Furthermore, quantification of biofilm biomass showed that extract possesses the extraordinary ability to inhibit biofilm formation of both tested strains (up to 91%). On the other hand, the effect on preformed biofilm was less pronounced and measured only for S. aureus ATCC 43300, wherein about 28% of preformed biofilm was eradicated. The results obtained in this study encourage further investigation of F. alnus as a novel antibiofilm agent or preservative in the food industry.

scholarly journals Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2117
Author(s):  
Xingjian Bai ◽  
Cindy H. Nakatsu ◽  
Arun K. Bhunia
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Biofilm Formation ◽  
Molecular Level ◽  
Bacterial Biofilm ◽  
Bacterial Biofilms ◽  
Microbial Life ◽  
Physiological Processes ◽  
Food Contact Surfaces

Biofilm formation is an integral part of the microbial life cycle in nature. In food processing environments, bacterial transmissions occur primarily through raw or undercooked foods and by cross-contamination during unsanitary food preparation practices. Foodborne pathogens form biofilms as a survival strategy in various unfavorable environments, which also become a frequent source of recurrent contamination and outbreaks of foodborne illness. Instead of focusing on bacterial biofilm formation and their pathogenicity individually, this review discusses on a molecular level how these two physiological processes are connected in several common foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli. In addition, biofilm formation by Pseudomonas aeruginosa is discussed because it aids the persistence of many foodborne pathogens forming polymicrobial biofilms on food contact surfaces, thus significantly elevating food safety and public health concerns. Furthermore, in-depth analyses of several bacterial molecules with dual functions in biofilm formation and pathogenicity are highlighted.

Enzymatic Inactivation of Pathogenic and Nonpathogenic Bacteria in Biofilms in Combination with Chlorine

2019 ◽  
Vol 82 (4) ◽  
pp. 605-614 ◽  
Author(s):  
MIN-JEONG KIM ◽  
EUN SEOB LIM ◽  
JOO-SUNG KIM
Keyword(s):  
Salmonella Typhimurium ◽  
Foodborne Pathogens ◽  
Biofilm Formation ◽  
Combined Treatment ◽  
Membrane Integrity ◽  
Microtiter Plate ◽  
Inhibitory Effect ◽  
Proteinase K ◽  
Food Contact Surfaces ◽  
Enzymatic Inactivation

ABSTRACT This study investigated the effects of enzyme application on biofilms of bacterial isolates from a cafeteria kitchen and foodborne pathogens and the susceptibility of Salmonella biofilms to proteinase K combined with chlorine treatment. For four isolates from a cafeteria kitchen (Acinetobacter, Enterobacter, and Kocuria) and six strains of foodborne pathogens (Salmonella enterica, Staphylococcus aureus, and Vibrio parahaemolyticus), the inhibitory effect of enzymes on biofilm formation at 25°C for 24 h or the degradative efficacy of enzymes on 24-h mature biofilm at 37°C for 1 h in tryptic soy broth (TSB) was examined in a polystyrene microtiter plate. The effect of enzymes was also evaluated on a subset of these strains in 20 times diluted TSB (1/20 TSB) at 25°C. The working concentrations of five enzymes were 1 U/100 μL for α-amylase, amyloglucosidase, cellulase, and DNase and 1 milli-Anson unit/100 μL for proteinase K. In addition, 24-h mature Salmonella Typhimurium biofilm on a stainless steel coupon was treated with proteinase K for 1 h at 25°C followed by 20 ppm of chlorine for 1 min at 25°C. The results showed that certain enzymes inhibited biofilm formation by the kitchen-originated bacteria; however, the enzymatic effect was diminished on the mature biofilms. Biofilm formation of V. parahaemolyticus was suppressed by all tested enzymes, whereas the mature biofilm was degraded by α-amylase, DNase I, and proteinase K. Proteinase K was effective in controlling Salmonella biofilms, whereas a strain-dependent variation was observed in S. aureus biofilms. In 1/20 TSB, Enterobacter cancerogenus and Kocuria varians were more susceptible to certain enzymes during biofilm formation than those in TSB, whereas the enzymatic effect was much decreased on 24-h mature biofilms, regardless of nutrient conditions. Furthermore, synergistic inactivation of Salmonella Typhimurium in biofilms was observed in the combined treatment of proteinase K followed by chlorine. Live/Dead assays also revealed a decrease in density and loss of membrane integrity in Salmonella Typhimurium biofilms exposed to the combined treatment. Therefore, certain enzymes can control biofilms of isolates residing in a cafeteria kitchen and foodborne pathogens. This study demonstrates the potential of enzymes for the sanitation of food processing environments and of proteinase K combined with chlorine to control Salmonella biofilms on food contact surfaces.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Effects of Minor Compounds of Edible Oils on Human Health

2020 ◽  
Vol 16 (8) ◽  
pp. 1196-1208
Author(s):  
Ramin Ghodsi ◽  
Rahmat Nosrati
Keyword(s):  
Human Health ◽  
Food Industry ◽  
Edible Oils ◽  
Food Groups ◽  
Bioactive Constituents ◽  
Beneficial Effects ◽  
Anti Cancer ◽  
Prevention And Treatment ◽  
Minor Compounds ◽  
Anti Inflammation

Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.

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