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 Effects of High Pressure on Bacillus licheniformis Spore Germination and Inactivation

2017 ◽  
Vol 83 (14) ◽  
Author(s):  
Kristina Borch-Pedersen ◽  
Hilde Mellegård ◽  
Kai Reineke ◽  
Preben Boysen ◽  
Robert Sevenich ◽  
...  
Keyword(s):  
High Pressure ◽  
Bacillus Licheniformis ◽  
Spore Germination ◽  
Food Processing ◽  
Food Industry ◽  
Dipicolinic Acid ◽  
Bacterial Species ◽  
Food Poisoning ◽  
Food Spoilage ◽  
Content Type

ABSTRACT Bacillus and Clostridium species form spores, which pose a challenge to the food industry due to their ubiquitous nature and extreme resistance. Pressurization at <300 MPa triggers spore germination by activating germination receptors (GRs), while pressurization at >300 MPa likely triggers germination by opening dipicolinic acid (DPA) channels present in the inner membrane of the spores. In this work, we expose spores of Bacillus licheniformis, a species associated with food spoilage and occasionally with food poisoning, to high pressure (HP) for holding times of up to 2 h. By using mutant spores lacking one or several GRs, we dissect the roles of the GerA, Ynd, and GerK GRs in moderately HP (mHP; 150 MPa)-induced spore germination. We show that Ynd alone is sufficient for efficient mHP-induced spore germination. GerK also triggers germination with mHP, although at a reduced germination rate compared to that of Ynd. GerA stimulates mHP-induced germination but only in the presence of either the intact GerK or Ynd GR. These results suggests that the effectiveness of the individual GRs in mHP-induced germination differs from their effectiveness in nutrient-induced germination, where GerA plays an essential role. In contrast to Bacillus subtilis spores, treatment with very HP (vHP) of 550 MPa at 37°C did not promote effective germination of B. licheniformis spores. However, treatment with vHP in combination with elevated temperatures (60°C) gave a synergistic effect on spore germination and inactivation. Together, these results provide novel insights into how HP affects B. licheniformis spore germination and inactivation and the role of individual GRs in this process. IMPORTANCE Bacterial spores are inherently resistant to food-processing regimes, such as high-temperature short-time pasteurization, and may therefore compromise food durability and safety. The induction of spore germination facilitates subsequent inactivation by gentler processing conditions that maintain the sensory and nutritional qualities of the food. High-pressure (HP) processing is a nonthermal food-processing technology used to eliminate microbes from food. The application of this technology for spore eradication in the food industry requires a better understanding of how HP affects the spores of different bacterial species. The present study provides novel insights into how HP affects Bacillus licheniformis spores, a species associated with food spoilage and occasionally food poisoning. We describe the roles of different germination receptors in HP-induced germination and the effects of two different pressure levels on the germination and inactivation of spores. This study will potentially contribute to the effort to implement HP technology for spore inactivation in the food industry.

Nanoantimicrobials

2020 ◽  
pp. 146-165 ◽  
Author(s):  
Navneet Kaur
Keyword(s):  
Antimicrobial Agents ◽  
Food Preservation ◽  
Quality And Safety ◽  
Human Beings ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Resistance Development ◽  
Microbial Resistance ◽  
Factors Affecting ◽  
Micro Organisms

One of the major issues food technologists deal with is food preservation and safety. Growth of micro-organisms in food poses risk to its quality and safety. Moreover, resistance of food spoilage micro-organisms against various chemical food preservatives has led to an emergence of novel antimicrobial agents with improved action and low rates of microbial resistance. Development in nanotechnology has led to the production of nanoparticles that are not only safe but also effective to resolve the problem of microbial resistance. Nanoantimicrobials have shown improved bioactive performances and controlled toxicity to human beings. They are steadily gaining popularity and the trend will continue in coming years. The chapter gives a comprehensive view of nanoantimicrobials of organic and inorganic origin, various mechanisms adopted by these nanoparticles for the destruction of micro-organisms, factors affecting anti-microbial activities of these particles along with their applications in various fields of food technology.

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.

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 Effects of Calcium and Manganese on Sporulation of Bacillus Species Involved in Food Poisoning and Spoilage

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 119 ◽  
Author(s):  
Martti Sinnelä ◽  
Young Park ◽  
Jae Lee ◽  
KwangCheol Jeong ◽  
Young-Wan Kim ◽  
...  
Keyword(s):  
Food Industry ◽  
Food Poisoning ◽  
Bacillus Species ◽  
Valuable Insight ◽  
Food Spoilage ◽  
Mineral Supplementation ◽  
Combined Supplementation ◽  
Bacillus Spores ◽  
Low Levels ◽  
Selective Prevention

Spores are resistant against many extreme conditions including the disinfection and sterilization methods used in the food industry. Selective prevention of sporulation of Bacillus species is an ongoing challenge for food scientists and fermentation technologists. This study was conducted to evaluate the effects of single and combined supplementation of calcium and manganese on sporulation of common pathogenic and food spoilage Bacillus species: B. cereus, B. licheniformis, B. subtilis and B. coagulans. Sporulation of Bacillus vegetative cells was induced on sporulation media supplemented with diverse concentrations of the minerals. Under the various mineral supplementation conditions, the degree of sporulation was quantified with colonies formed by the Bacillus spores. The results revealed that B. licheniformis and B. cereus displayed the weakest sporulation capabilities on media with minimal supplementation levels of calcium and manganese. The lowest sporulation of B. subtilis and B. coagulans was observed on media supplemented with the highest level of calcium and low levels of manganese. Depending on effect of supplementation on sporulation, the Bacillus species were divided into two distinct groups: B. licheniformis and B. cereus; and B. subtilis and B. coagulans. The information provides valuable insight to selectively reduce sporulation of Bacillus species undesirable in the food industry.

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.

Use of Antimicrobial Agents in Food Processing Systems

2012 ◽  
Vol 4 (1) ◽  
pp. 2-7 ◽  
Author(s):  
Aisha A. Abushelaibi ◽  
Mariam S. Al Shamsi ◽  
Hanan S. Afifi
Keyword(s):  
Food Processing ◽  
Antimicrobial Agents

Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

2016 ◽  
Vol 2 (9) ◽  
pp. 20
Author(s):  
Cahya Sulistyaningsih
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Local Resource ◽  
Initial Stage ◽  
Implementation Program ◽  
Rice Consumption ◽  
Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

scholarly journals A Putative Amidase Endolysin Encoded by Clostridium perfringens St13 Exhibits Specific Lytic Activity and Synergizes with the Muramidase Endolysin Psm

Antibiotics ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 245
Author(s):  
Hiroshi Sekiya ◽  
Maho Okada ◽  
Eiji Tamai ◽  
Toshi Shimamoto ◽  
Tadashi Shimamoto ◽  
...  
Keyword(s):  
Cell Wall ◽  
Clostridium Perfringens ◽  
Antimicrobial Agents ◽  
Catalytic Domain ◽  
Food Poisoning ◽  
Binding Activity ◽  
Lytic Activity ◽  
Intestinal Bacterium ◽  
Terminal Domain ◽  
Cell Wall Binding

Clostridium perfringens is an often-harmful intestinal bacterium that causes various diseases ranging from food poisoning to life-threatening fulminant disease. Potential treatments include phage-derived endolysins, a promising family of alternative antimicrobial agents. We surveyed the genome of the C. perfringens st13 strain and identified an endolysin gene, psa, in the phage remnant region. Psa has an N-terminal catalytic domain that is homologous to the amidase_2 domain, and a C-terminal domain of unknown function. psa and gene derivatives encoding various Psa subdomains were cloned and expressed in Escherichia coli as N-terminal histidine-tagged proteins. Purified His-tagged full-length Psa protein (Psa-his) showed C. perfringens-specific lytic activity in turbidity reduction assays. In addition, we demonstrated that the uncharacterized C-terminal domain has cell wall-binding activity. Furthermore, cell wall-binding measurements showed that Psa binding was highly specific to C. perfringens. These results indicated that Psa is an amidase endolysin that specifically lyses C. perfringens; the enzyme’s specificity is highly dependent on the binding of the C-terminal domain. Moreover, Psa was shown to have a synergistic effect with another C. perfringens-specific endolysin, Psm, which is a muramidase that cleaves peptidoglycan at a site distinct from that targeted by Psa. The combination of Psa and Psm may be effective in the treatment and prevention of C. perfringens infections.

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