scholarly journals Emerging Role of Biosensors for Detection of Foodborne Pathogens

2021 ◽  
Vol 9 (3) ◽  
pp. 92-95
Author(s):  
Mahendra Pal ◽  
Mati Roba Bulcha ◽  
Milsan Getu Banu ◽  
Adugna Girma Lema
Keyword(s):  
Foodborne Pathogens

Electrostatic Forces Control Nonspecific Virus Attachment to Lettuce

2008 ◽  
Vol 71 (3) ◽  
pp. 522-529 ◽  
Author(s):  
EVERARDO VEGA ◽  
JAY GARLAND ◽  
SURESH D. PILLAI
Keyword(s):  
Electrostatic Interaction ◽  
Foodborne Pathogens ◽  
Tween 80 ◽  
Feline Calicivirus ◽  
Nacl Solution ◽  
Electrostatic Forces ◽  
Virus Attachment ◽  
Virus Adsorption ◽  
Butterhead Lettuce

Enteric viruses are key foodborne pathogens. The objective of this study was to compare the relative contributions of electrostatic and hydrophobic forces with the nonspecific attachment of virus to butterhead lettuce. The attachment of four viruses (echovirus 11, feline calicivirus [FCV], MS2, and φX174) was studied. Three different conditions, namely (i) 1% Tween 80, (ii) 1 M NaCl, and (iii) 1% Tween 80 with 1 M NaCl, were investigated to determine the role of hydrophobic, electrostatic, and combined hydrophobic and electrostatic forces, respectively. Attachment above the pI of FCV and echovirus 11 was reduced or eliminated in the presence of NaCl, indicating an electrostatic interaction between the animal viruses and lettuce. The bacteriophage φX174 was not significantly affected by any treatment, indicating a lack of electrostatic or hydro-phobic interactions between the lettuce and phage φX174. Overall, 1 M NaCl was the most effective treatment in desorbing viruses from the surface of lettuce at pH 7 and 8. The results imply that electrostatic forces play a major role in controlling virus adsorption to lettuce. The results indicate that 1 M NaCl solution would improve the recovery or elution of unenveloped viruses from lettuce.

Purification of bacteriocin from Lactobacillus plantarum KY449289 and its role in preservation of mixed fruit juice

2020 ◽  
Vol 16 ◽  
Author(s):  
Mohanasrinivasan V. ◽  
Mounika Ranga ◽  
Jannatul Firdous Siddique ◽  
Nivetha Anbalagan ◽  
Subathradevi C.
Keyword(s):  
Antibacterial Activity ◽  
Listeria Monocytogenes ◽  
Lactobacillus Plantarum ◽  
Foodborne Pathogens ◽  
Inhibition Zone ◽  
Thermal Treatments ◽  
Optimum Ph ◽  
Effective Role ◽  
Diffusion Assay

Abstract:: Bacteriocins are antimicrobial peptides synthesized ribosomally which can be used as bio-preservative reducing the risk of chemical preservative’s effect and also replacing the thermal treatments. This study aims to isolate, purify the an-tibacterial protein from Lactobacillus plantarum KY449289 and to assess its bio preservative potential. In this study, twenty strains were isolated from a yogurt sample and preliminary characterization was carried out, such as morphological, bio-chemical, and molecular levels as a preliminary assay. The characterized strains were assessed for the antibacterial activity by well diffusion assay, whereas all twenty strains were shown to have a antibacterial activity against foodborne pathogens, among which two strains VITMM04 and VITMM05 shows the highest zone of inhibition of 15 mm and 10 mm respectively against Listeria monocytogenes. The potent isolate VITMM05 solely showed a broad spectrum antibacterial activity against the pathogens. These strains were further subjected to optimization, purification, and application studies. A high increase in the inhibition zone was recorded with an optimum temperature of 35°C and its activity was found to be stable up to 85°C, optimum pH 6, and 5 mM of EDTA as an enhancer surfactant. On subjected to RP-HPLC, the purified sample showed a dis-tinct peak at 2.192 min corresponding to the peak at 2.192 min for standard bacteriocin The six-fold purified bacteriocin was effective in controlling 87% of the microbial population with 20mm zone of inhibiton against the Listeria monocytogenes and this shows the effective role of purified bacteriocin in inhibiting bacterial growth in a greater extent.

scholarly journals The Persistence of Bacterial Pathogens in Surface Water and Its Impact on Global Food Safety

Pathogens ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1391
Author(s):  
Rebecca L. Bell ◽  
Julie A. Kase ◽  
Lisa M. Harrison ◽  
Kannan V. Balan ◽  
Uma Babu ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Crop Production ◽  
Fresh Produce ◽  
Mitigation Strategies ◽  
Microbial Pathogens ◽  
The World ◽  
Contamination Event ◽  
Global Initiatives ◽  
Global Food

Water is vital to agriculture. It is essential that the water used for the production of fresh produce commodities be safe. Microbial pathogens are able to survive for extended periods of time in water. It is critical to understand their biology and ecology in this ecosystem in order to develop better mitigation strategies for farmers who grow these food crops. In this review the prevalence, persistence and ecology of four major foodborne pathogens, Shiga toxin-producing Escherichia coli (STEC), Salmonella, Campylobacter and closely related Arcobacter, and Listeria monocytogenes, in water are discussed. These pathogens have been linked to fresh produce outbreaks, some with devastating consequences, where, in a few cases, the contamination event has been traced to water used for crop production or post-harvest activities. In addition, antimicrobial resistance, methods improvements, including the role of genomics in aiding in the understanding of these pathogens, are discussed. Finally, global initiatives to improve our knowledge base of these pathogens around the world are touched upon.

scholarly journals Applications of Fruit Polyphenols and Their Functionalized Nanoparticles Against Foodborne Bacteria: A Mini Review

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3447
Author(s):  
Harsh Kumar ◽  
Kanchan Bhardwaj ◽  
Natália Cruz-Martins ◽  
Eugenie Nepovimova ◽  
Patrik Oleksak ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Current Knowledge ◽  
Toxin Production ◽  
Natural Food ◽  
Functionalized Nanoparticles ◽  
Food Preservatives ◽  
Food Industries ◽  
Foodborne Bacteria ◽  
Pathogenic Microbes

The ingestion of contaminated water and food is known to cause food illness. Moreover, on assessing the patients suffering from foodborne disease has revealed the role of microbes in such diseases. Concerning which different methods have been developed for protecting food from microbes, the treatment of food with chemicals has been reported to exhibit an unwanted organoleptic effect while also affecting the nutritional value of food. Owing to these challenges, the demand for natural food preservatives has substantially increased. Therefore, the interest of researchers and food industries has shifted towards fruit polyphenols as potent inhibitors of foodborne bacteria. Recently, numerous fruit polyphenols have been acclaimed for their ability to avert toxin production and biofilm formation. Furthermore, various studies have recommended using fruit polyphenols solely or in combination with chemical disinfectants and food preservatives. Currently, different nanoparticles have been synthesized using fruit polyphenols to curb the growth of pathogenic microbes. Hence, this review intends to summarize the current knowledge about fruit polyphenols as antibacterial agents against foodborne pathogens. Additionally, the application of different fruit extracts in synthesizing functionalized nanoparticles has also been discussed.

Prevalence of Pathogens and Indicator Organisms in Home Kitchens and Correlation with Unsafe Food Handling Practices and Conditions

2017 ◽  
Vol 80 (4) ◽  
pp. 590-597 ◽  
Author(s):  
Patricia A. Borrusso ◽  
Jennifer J. Quinlan
Keyword(s):  
Foodborne Pathogens ◽  
Foodborne Pathogen ◽  
Fecal Coliforms ◽  
Indicator Organisms ◽  
Food Handling ◽  
E Coli ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Multiple Pathogens

ABSTRACT Despite education efforts, consumers often practice unsafe food handling and storage behaviors. Little is known about how these unsafe practices contribute to contamination of the home kitchen with foodborne pathogens. In addition, only a limited number of studies have examined the role of the kitchen as a reservoir for pathogens. The purpose of this study was to characterize microbial contamination and foodborne pathogens found in home kitchens and determine whether contamination was significantly associated with unsafe or unsanitary conditions observed in the kitchen. Swab samples were collected from food contact and preparation surfaces in homes (n = 100) in Philadelphia, PA. The samples were tested for coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Campylobacter, and Listeria. Fecal coliforms were found in 44% of homes (most often in samples from kitchen sinks, sponges, and dishcloths), and E. coli was found in 15% of homes (mostly in samples from kitchen sinks). Nearly half (45%) of the homes tested positive for a foodborne pathogen, and 12% had multiple pathogens present in the kitchen. S. aureus was isolated from 39% of homes, most often from countertops and refrigerator door handles. Listeria spp., including L. monocytogenes and L. innocua, were present in 15% of homes, most often in samples from refrigerator meat drawers. C. jejuni was isolated from 3% of homes. Contamination with Listeria was significantly associated with higher refrigerator temperatures. The contamination of surfaces with fecal coliforms and S. aureus was significantly associated with a lack of cleaning materials: dish soap and paper or cloth towels in the kitchen, and any type of towel in the nearest bathroom. The contamination of a sponge or dishcloth with either fecal coliforms or S. aureus was predictive of other surfaces in the kitchen having the same contamination, indicating that sponges and dishcloths are both reservoirs and vectors for bacteria in the kitchen.

Role of Slaughtering in Salmonella Spreading and Control in Pork Production

2013 ◽  
Vol 76 (5) ◽  
pp. 899-911 ◽  
Author(s):  
HECTOR ARGUELLO ◽  
AVELINO ÁLVAREZ-ORDOÑEZ ◽  
ANA CARVAJAL ◽  
PEDRO RUBIO ◽  
MIGUEL PRIETO
Keyword(s):  
Foodborne Pathogens ◽  
Production Chain ◽  
Factors Affecting ◽  
Pork Production ◽  
Control Programs ◽  
Pork Products ◽  
Critical Control Points ◽  
And Control ◽  
Carcass Contamination

Salmonella is one of the major foodborne pathogens worldwide. Pork products are among the main sources of Salmonella infection in humans, and several countries have established Salmonella surveillance and control programs. The role of slaughtering in carcass contamination has been indicated by studies focused on the slaughterhouse environment. In this review, we examine and discuss the information available regarding the influence that farm status, pig transport, and lairage have on the carriage of Salmonella by pigs entering the slaughter line. The evolution of carcass contamination throughout the slaughtering process, the main sources of contamination in the dirty and clean zones of the slaughter line, and previously reported prevalence of Salmonella on carcasses and factors affecting this prevalence also are discussed. The importance of implementing interventions at the slaughter level is discussed briefly. Consistent with the information available, pigs from infected farms and newly acquired or recrudescent infections in pigs at the subsequent stages of transport and lairage are important sources of Salmonella at the slaughtering plant. The continuous introduction of Salmonella into the slaughterhouse and the potential for resident flora constitute a risk for carcass contamination. At the slaughterhouse, some dressing activities can reduce carcass contamination, but others are critical control points that jeopardize carcass hygiene. This information indicates the importance of considering slaughter and previous stages in the pork production chain for controlling Salmonella in swine production.

scholarly journals Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments

2021 ◽  
Author(s):  
Rebecca Goulter ◽  
Margaret Kirchner ◽  
Benjamin Chapman ◽  
James S. Clayton ◽  
Lee-Ann Jaykus
Keyword(s):  
Foodborne Pathogens ◽  
Food Service ◽  
Foodborne Illness ◽  
Cross Contamination ◽  
The Past ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
To Come ◽  
Service Environments

Cross-contamination of raw food to other surfaces, hands, and foods is a serious issue in foodservice.  With individuals eating more meals away from home, contracting a foodborne illness from a food service establishment is an increasing concern.  However, most studies have concentrated on hands or food contact surfaces and neglected atypical and unusual surfaces (surfaces that are not typically identified as a source of cross-contamination) and venues.  This review seeks to identify atypically cross-contaminated surfaces and atypical venues where cross-contamination could occur that have not been examined thoroughly in the literature.  Most surfaces that could be at risk for cross-contamination are frequently touched, rarely cleaned and sanitized, and can support the persistence and/or growth of foodborne pathogens.  These surfaces include, menus, spice and condiment containers, aprons and coveralls, mobile devices and tablets, and currency, among others.  Venues that are explored, temporary events, mobile vendors, and markets, are usually limited in space or infrastructure, have low compliance to proper handwashing, and provide the opportunity for raw and RTE foods to come into contact with one another. These factors all create an environment where cross-contamination can occur and potentially impact food safety.  A more comprehensive cleaning sanitizing regime encompassing these surfaces and venues could potentially help mitigate the cross-contamination described here.  This review highlights key surfaces and venues that have the potential to be cross-contaminated that have been underestimated in the past or are not fully explored in the literature.  These knowledge gaps demonstrate where further work is need to fully understand the role of these surfaces and venues in cross-contamination and how it can be prevented in the future.

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