Antimicrobial potential of kombucha against foodborne pathogens

2021 ◽  
Vol 13 (3) ◽  
pp. 53-61
Author(s):  
Jie Hou ◽  
Rong Luo ◽  
Hui Ni ◽  
Ke Li ◽  
Fedrick C Mgomi ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
Microbial Flora ◽  
Chemical Compositions ◽  
Foodborne Illnesses ◽  
Food Borne ◽  
Alternative Approach ◽  
Potential Applications

The survival of foodborne pathogens under stressful food processing conditions and in host’s gastrointestinal tract has been widely reported to cause the outbreak of human diseases. Generally, antibiotics have been used to elimi-nate the microbial flora of foodborne pathogens. However, the overuse of antibiotics has contributed to the emergence and spread of multi-drug-resistant foodborne pathogens. Kombucha is a beverage prepared by fermenting sugared tea or other substrates with a symbiotic culture of yeasts and bacteria, and has been proved to fight food-borne pathogens and affect gastrointestinal microbial flora to prevent foodborne illnesses. In this context, this review primarily focused on microbiological and chemical compositions of kombucha obtained by fermenting different substrates. It further discussed the antimicrobial activity of kombucha, as well as potential antimicrobial agents found in kombucha, and the limitations of kombucha in the food industry. In addition, the need for developing antimicrobial agents from kombucha has been discussed for potential applications. The information provided in this review indicates that kombucha could serve as an alternative approach to control pathogens in place of using antibiotics.

scholarly journals Silver Nanoparticles against Foodborne Bacteria. Effects at Intestinal Level and Health Limitations

2020 ◽  
Vol 8 (1) ◽  
pp. 132 ◽  
Author(s):  
Irene Zorraquín-Peña ◽  
Carolina Cueva ◽  
Begoña Bartolomé ◽  
M. Victoria Moreno-Arribas
Keyword(s):  
Silver Nanoparticles ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
Current Knowledge ◽  
Dietary Exposure ◽  
Food Control ◽  
Ag Nps ◽  
The Impact

Foodborne diseases are one of the factors that endanger the health of consumers, especially in people at risk of exclusion and in developing countries. The continuing search for effective antimicrobials to be used in the food industry has resulted in the emergence of nanotechnology in this area. Silver nanoparticles (Ag-NPs) are the nanomaterial with the best antimicrobial activity and therefore, with great potential of application in food processing and packing. However, possible health effects must be properly addressed to ensure food safety. This review presents a detailed description on the main applications of Ag-NPs as antimicrobial agents for food control, as well as the current legislation concerning these materials. Current knowledge about the impact of the dietary exposure to Ag-NPs in human health with special emphasis on the changes that nanoparticles undergo after passing through the gastrointestinal tract and how they alter the oral and gut microbiota, is also summarized. It is concluded that given their potential and wide properties against foodborne pathogens, research in Ag-NPs is of great interest but is not exempt from difficulties that must be resolved in order to certify the safety of their use.

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 Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2624
Author(s):  
Liege A. Pascoalino ◽  
Filipa S. Reis ◽  
Miguel A. Prieto ◽  
João C. M. Barreira ◽  
Isabel C. F. R. Ferreira ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Antimicrobial Agents ◽  
Chemical Constituents ◽  
Low Cost ◽  
Current Evidence ◽  
Fruit Crops ◽  
Potential Sources ◽  
Potential Applications ◽  
Health Promoting

Food processing generates a large amount of bio-residues, which have become the focus of different studies aimed at valorizing this low-cost source of bioactive compounds. High fruit consumption is associated with beneficial health effects and, therefore, bio-waste and its constituents arouse therapeutic interest. The present work focuses on the main Portuguese fruit crops and revises (i) the chemical constituents of apple, orange, and pear pomace as potential sources of functional/bioactive compounds; (ii) the bioactive evidence and potential therapeutic use of bio-waste generated in the processing of the main Portuguese fruit crops; and (iii) potential applications in the food, nutraceutical, pharmaceutical, and cosmetics industries. The current evidence of the effect of these bio-residues as antioxidant, anti-inflammatory, and antimicrobial agents is also summarized. Conclusions of the revised data are that these bio-wastes hold great potential to be employed in specific nutritional and pharmaceutical applications.

scholarly journals Application of Nanoparticles In Ensuring Food Safety

2020 ◽  
pp. 367-369
Author(s):  
T. Ganesh Kumar ◽  
P. Mahesh Reddy ◽  
C. V. Rajagopala Reddy
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Food Packaging ◽  
Free Food ◽  
Food Microbiology ◽  
Life Extension ◽  
Food Science ◽  
Industry Applications

Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This review summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties.

scholarly journals Ancient Procedures for the High-Tech World: Health Benefits and Antimicrobial Compounds from the Mediterranean Empires

2008 ◽  
Vol 2 (1) ◽  
pp. 235-246 ◽  
Author(s):  
Carla C.C.R. de Carvalho ◽  
Maria José Caramujo
Keyword(s):  
Human Health ◽  
Food Processing ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
World Health ◽  
High Tech ◽  
Standards Of Living ◽  
The Everyday ◽  
Microbial Strains ◽  
The Mediterranean

This paper reviews the benefits of the Mediterranean diet and methods developed for food processing and preservation during the time of the ancient empires. In Antiquity, trees and herbs were harvested for culinary and medicinal purposes, and from the everyday handling of products and keen observation, a great body of wisdom was derived by philosophers and physicians. With modern day techniques, the suspected properties of compounds have been investigated and the beneficial properties tested. From these studies it is apparent that olive oil, herbs, essential oils and metals, when used with the backing of scientific knowledge can improve human health and the standards of living while respecting the environment. Nowadays, proliferation of disinfectants and antimicrobial agents in domestic, industrial and medical environments has contributed to the appearance of resistant microbial strains and of new pathogens. Since regulators have restricted the use and concentrations of many preservatives, sanitizers, and antimicrobial agents, the food industry is facing a problem to extend the shelf-life of products, and to keep the manufacturing environment clean. The application of natural compounds and simple techniques developed by ancient Mediterranean civilizations may prove as useful as more modern synthetic substances, thus avoiding potential threats to human health and the environment.

scholarly journals Microscopic findings for the study of biofilms in food environments.

1970 ◽  
Vol 60 (4) ◽  
Author(s):  
Magdalena A Olszewska
Keyword(s):  
Food Processing ◽  
Bacterial Adhesion ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
Food Poisoning ◽  
Food Environments ◽  
Quality And Safety ◽  
Food Spoilage ◽  
Persister Cells ◽  
Microscopic Findings

The capability of bacteria to colonize food processing surfaces and to form biofilm has become an emerging concern for food industry. The presence and persistence of biofilm on food processing surfaces may pose a risk of food spoilage or food poisoning. A better understanding of bacterial adhesion and resistance of biofilms is needed to ensure quality and safety of food products. This review focuses on microscopic approaches incorporated to explore biofilm mode of existence in food processing environments. An application of antimicrobial agents for the biofilm control, in particular for bacteria connected with food processing environments, is also highlighted. In addition, some aspects of biofilm resistance, especially the phenomenon of persister cells, are discussed.

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 Applications of Immobilized β-Galactosidase in Food Processing Industries

2010 ◽  
Vol 2010 ◽  
pp. 1-16 ◽  
Author(s):  
Parmjit S. Panesar ◽  
Shweta Kumari ◽  
Reeba Panesar
Keyword(s):  
Enzyme Activity ◽  
Food Processing ◽  
Food Industry ◽  
Continuous Operation ◽  
Batch Processes ◽  
Soluble Enzyme ◽  
Dairy Processing ◽  
Different Types ◽  
Potential Applications ◽  
Hydrolysis Of

The enzyme β-galactosidase can be obtained from a wide variety of sources such as microorganisms, plants, and animals. The use of β-galactosidase for the hydrolysis of lactose in milk and whey is one of the promising enzymatic applications in food and dairy processing industries. The enzyme can be used in either soluble or immobilized forms but the soluble enzyme can be used only for batch processes and the immobilized form has the advantage of being used in batch wise as well as in continuous operation. Immobilization has been found to be convenient method to make enzyme thermostable and to prevent the loss of enzyme activity. This review has been focused on the different types of techniques used for the immobilization of β-galactosidase and its potential applications in food industry.

scholarly journals Characterisation of Pseudomonas lundensis CP-P-5 as a potential antagonist of foodborne pathogenic bacteria

2021 ◽  
Author(s):  
B. Baráti-Deák ◽  
Á. Belák ◽  
Cs. Mohácsi-Farkas
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Antagonistic Activity ◽  
Potential Applicability ◽  
Foodborne Pathogenic Bacteria ◽  
Potential Antagonist

AbstractPreviously isolated Pseudomonas lundensis CP-P-5 had antagonistic activity against Salmonella Hartford, Yersinia enterocolitica, and Escherichia coli. In this study, determination of its antagonistic mechanism and potential field of application in food industry was aimed. Using cellophane-test and microcultures of the test strain's cell-free supernatant mixed with the pathogens, our results showed that cells of P. lundensis CP-P-5 and its concentrated cell-free supernatants were effective against the foodborne bacteria, and the supernatants contained more than one compound responsible for inhibitory activity. Searching for the antagonistic compound, NaOH, protease, and heat treatments were done to the supernatants, and proteolytic activity and siderophore production were also tested using the antagonistic strain. Our results support the potential applicability of P. lundensis CP-P-5 as a bioprotective agent against foodborne pathogens in food processing environments.

scholarly journals Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens

Antibiotics ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 712
Author(s):  
Aurora Silva ◽  
Sofia A. Silva ◽  
C. Lourenço-Lopes ◽  
C. Jimenez-Lopez ◽  
M. Carpena ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Antimicrobial Properties ◽  
Food Contamination ◽  
Biological Properties ◽  
Foodborne Illnesses ◽  
Safe Food ◽  
Food Safety And Quality ◽  
Positive Character

The search for food resources is a constant in human history. Nowadays, the search for natural and safe food supplies is of foremost importance. Accordingly, there is a renewed interest in eco-friendly and natural products for substitution of synthetic additives. In addition, microbial contamination of food products during their obtaining and distribution processes is still a sanitary issue, and an important target for the food industry is to avoid food contamination and its related foodborne illnesses. These diseases are fundamentally caused by certain microorganisms listed in this review and classified according to their Gram negative or positive character. Algae have proven to possess high nutritional value and a wide variety of biological properties due to their content in active compounds. Among these capabilities, macroalgae are recognized for having antimicrobial properties. Thus, the present paper revises the actual knowledge of microbial contaminants in the food industry and proposes antimicrobial algal compounds against those pathogenic bacteria responsible for food contamination as valuable molecules for its growth inhibition. The capacity of algae extracts to inhibit some major food pathogen growth was assessed. Moreover, the main applications of these compounds in the food industry were discussed while considering their favorable effects in terms of food safety and quality control.

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