scholarly journals Green Biosynthesized Selenium Nanoparticles by Cinnamon Extract and Their Antimicrobial Activity and Application as Edible Coatings with Nano-Chitosan

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Mousa A. Alghuthaymi ◽  
Amany M. Diab ◽  
Aml F. Elzahy ◽  
Khaled E. Mazrou ◽  
Ahmed A. Tayel ◽  
...  
Keyword(s):  
Edible Coating ◽  
Bark Extract ◽  
Edible Coatings ◽  
Bacterial Cells ◽  
Cinnamomum Zeylanicum ◽  
Cinnamon Extract ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Complete Lysis ◽  
Bacterial Food

Bioactive nanocomposites were constructed, containing chitosan (Cht), extracted from shrimps’ wastes, and transformed into nanoparticles (NPs) using ionic-gelation. Selenium NPs (Se-NPs) were phytosynthesized using cinnamon (Cinnamomum zeylanicum) bark extract (CIE), characterized and evaluated with Cht-NPs as antimicrobial composites against bacterial food-borne pathogens “Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes” and as potential edible coating (EC) basements. The CIE-phytosynthesized Se-NPs had well-distributed and spherical shapes with 23.2 nm mean diameter. The CIE, CIE/Se-NPs, and innovative CIE/Se/Cht-NP composites exhibited distinguished antibacterial actions toward the entire screened pathogens; CIE/Se/Cht-NP composite was significantly the most potent. The formulated ECs from CIE/Se/Cht-NP nanocomposites had matching antibacterial manner, which was strengthened with CIE/Se-NP percentage increments. Scanning micrographs indicated the attachment of CIE/Se-NPs to bacterial cells to cause their complete lysis and death after 10 h of exposure. CIE/Se/Cht-NP composites are proposed as effectual control agents toward food-borne pathogens using efficient biological carriers and eco-friendly phytosynthesis protocol.

scholarly journals Antimicrobial Properties of Palladium and Platinum Nanoparticles: A New Tool for Combating Food-Borne Pathogens

2021 ◽  
Vol 22 (15) ◽  
pp. 7892
Author(s):  
Ondrej Chlumsky ◽  
Sabina Purkrtova ◽  
Hana Michova ◽  
Hana Sykorova ◽  
Petr Slepicka ◽  
...  
Keyword(s):  
Metallic Nanoparticles ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
In Vitro Cytotoxicity ◽  
Dermal Fibroblasts ◽  
Bacterial Cells ◽  
Human Coronary Artery ◽  
Food Borne Pathogens ◽  
Food Borne

Although some metallic nanoparticles (NPs) are commonly used in the food processing plants as nanomaterials for food packaging, or as coatings on the food handling equipment, little is known about antimicrobial properties of palladium (PdNPs) and platinum (PtNPs) nanoparticles and their potential use in the food industry. In this study, common food-borne pathogens Salmonella enterica Infantis, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus were tested. Both NPs reduced viable cells with the log10 CFU reduction of 0.3–2.4 (PdNPs) and 0.8–2.0 (PtNPs), average inhibitory rates of 55.2–99% for PdNPs and of 83.8–99% for PtNPs. However, both NPs seemed to be less effective for biofilm formation and its reduction. The most effective concentrations were evaluated to be 22.25–44.5 mg/L for PdNPs and 50.5–101 mg/L for PtNPs. Furthermore, the interactions of tested NPs with bacterial cell were visualized by transmission electron microscopy (TEM). TEM visualization confirmed that NPs entered bacteria and caused direct damage of the cell walls, which resulted in bacterial disruption. The in vitro cytotoxicity of individual NPs was determined in primary human renal tubular epithelial cells (HRTECs), human keratinocytes (HaCat), human dermal fibroblasts (HDFs), human epithelial kidney cells (HEK 293), and primary human coronary artery endothelial cells (HCAECs). Due to their antimicrobial properties on bacterial cells and no acute cytotoxicity, both types of NPs could potentially fight food-borne pathogens.

Behavior of Selected Food-Borne Pathogens in Raw Ground Beef

1975 ◽  
Vol 38 (8) ◽  
pp. 449-452 ◽  
Author(s):  
J. M. GOEPFERT ◽  
H. U. KIM
Keyword(s):  
Public Health ◽  
Food Poisoning ◽  
Ground Beef ◽  
Packaging Film ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Test Organisms ◽  
Aerobic Flora ◽  
Bacterial Food

Raw ground beef was inoculated with five strains each of Escherichia coli, enterococci, salmonellae, staphylococci, Bacillus cereus, and Clostridium perfringens. Changes in population levels of these organisms, psychrotrophs, and total aerobic flora as these were influenced by temperature and packaging film were recorded. Among the organisms inoculated, only E. coli, salmonellae, and the enterococci were able to grow and then only at the highest test temperature (12.5 C), As expected, the packaging film did not influence the behavior of any of the test organisms. These results and the fact that a cooking step is involved demonstrate why ground beef is very rarely involved as a vehicle in bacterial food poisoning. This study indicates that there is no reason to expect protection of public health to evolve from bacteriological standards which limit numbers of non-pathogenic organisms.

scholarly journals The adaptive response of bacterial food-borne pathogens in the environment, host and food: Implications for food safety

2015 ◽  
Vol 213 ◽  
pp. 99-109 ◽  
Author(s):  
Avelino Alvarez-Ordóñez ◽  
Véronique Broussolle ◽  
Pierre Colin ◽  
Christophe Nguyen-The ◽  
Miguel Prieto
Keyword(s):  
Food Safety ◽  
Adaptive Response ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Bacterial Food

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

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