Probiotics and food safety: an evidence-based review

2020 ◽  
Author(s):  
Leila Peivasteh-Roudsari ◽  
Mohadeseh Pirhadi ◽  
Hadis Karami ◽  
Behrouz Tajdar-oranj ◽  
Ebrahim Molaee-Aghaee ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Food Safety ◽  
Adverse Effects ◽  
Food Products ◽  
Opportunistic Pathogen ◽  
Fermented Food ◽  
Healthy Human ◽  
Beneficial Effects ◽  
Safety Aspects ◽  
Key Issues

Probiotics are commonly defined as live microorganisms (yeast or bacteria), when getting ingested in adequate amounts, they exhibit the beneficial effects on the host. During the past two decades, probiotic microorganisms as health-promoting agents have been increasingly added to various types of food products, especially in fermented food and also drugs. Due to the importance of food safety aspects of the human diet and with regards to some adverse effects of probiotics for human, we decided to carry out a review on probiotics and their adverse effects by research in literature. Previous studies indicated that several aspects, including safety, functional and technological characteristics, have to be considered in the selection of probiotic microorganisms. Safety aspects include origin (gastrointestinal tract of healthy human), nonpathogenicity and antibiotic resistance. Some probiotic microorganisms such as enterococci have been considered as an opportunistic pathogen for humans and cause disease, possess agents for antibiotic resistance and potential virulence factors. The bacteria used as a probiotic in food should be completely safe. Probiotic bacteria should be chosen from the healthy human micro-flora and should not have any antibiotic resistance that would prevent treatment of a rare probiotic infection. This review focused on key issues concerning the safety aspects of probiotics added to particular food products for improvement of general health and also discussed the criteria for probiotic selection in details.

Prevalence, acquired antibiotic resistance and bacteriocin production of Enterococcus spp. isolated from tunisian fermented food products

Food Control ◽  
2016 ◽  
Vol 63 ◽  
pp. 259-266 ◽  
Author(s):  
Amel Rehaiem ◽  
Imène Fhoula ◽  
Amine Faouzi Slim ◽  
Ilhem Boutiba Ben Boubaker ◽  
Abdellatif Boudabous Chihi ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Food Products ◽  
Fermented Food ◽  
Bacteriocin Production ◽  
Enterococcus Spp ◽  
Acquired Antibiotic Resistance

Characterization and Transfer of Antibiotic Resistance in Lactic Acid Bacteria from Fermented Food Products

2011 ◽  
Vol 62 (3) ◽  
pp. 1081-1089 ◽  
Author(s):  
Muhammad Nawaz ◽  
Juan Wang ◽  
Aiping Zhou ◽  
Chaofeng Ma ◽  
Xiaokang Wu ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Products ◽  
Fermented Food

Assessing Food Safety Implications of Multi Antibiotic Resistant Fermented-Food-Condiment-Environment-Adapted Bacteria

2019 ◽  
pp. 1-13
Author(s):  
Adenike A. O. Ogunshe
Keyword(s):  
Drug Resistance ◽  
Antibiotic Resistance ◽  
Food Safety ◽  
Fermented Food ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Gram Positive ◽  
Gram Negative ◽  
Agar Disc ◽  
Antibiotic Drug

Problem of Research: Food safety implications of fermented-condiment-adapted bacterial strains, regarding their intrinsic, acquired and transferable antibiotic resistance potentials are yet to be reportedly fully ascertained. Aim: To determine food safety implications of culturalable fermented-condiment-adapted bacterial strains. Methodology: Using the Kirby-Bauer agar disc-diffusion method, phenotypic multi-antibiotic-drug-in-discs resistance (MADIDR) profiles of 138 fermented-condiment-borne (Gram-positive = 71; Gram-negative = 67) bacterial strains from iru, ogiri and okpehe were evaluated by in-discs antibiotics, which are commonly administered in human and animal prophylaxis and therapy. Results: None of the fermented-condiment-adapted bacterial strains was totally susceptible to the test in-discs antibiotics; just five (3.62%: n = 0.7%: Gram-positive: n = 2.9% Gram-negative) strains were mono-resistant, while six (4.37%) were totally or pandrug-resistant (PDR). Of the remaining 92.03% fermented-condiment-adapted-bacterial strains, 6.57% exhibited co-antibiotic drug resistance (CDR); 43.8% (Gram-positive = 17.52%; Gram-negative = 26.28%) were multi-drug resistant (MDR); and 41.55% (Gram-positive = 25.55%: Gram-negative = 16.0%) displayed extensive-drug resistance (XDR). A total of 43.48% Gram-positive and 36.96% Gram-negative bacterial strains were multi-resistant to between four and eight of the test in-discs antibiotics. Overall, augmentin (95.8%), cloxacillin (94.4%) cotrimoxazole (71.8%) and erythromycin (71.8%) were the most-resisted in-discs antibiotics by the condiment-adapted Gram-positive bacteria, while cloxacillin (93.8%), ciprofloxacin (80.0%) and augmentin (76.9%) were the most-resisted in-discs antibiotics by Gram-negative bacteria. Conclusion: Tremendous multi and extensive resistance to in-discs antibiotics were recorded among fermented-food-condiment-environment-adapted bacteria, indicating a serious food safety challenge in the ethnic cottage-food industries, food chain, and the community. Thus, preliminary screening for antibiotic resistance in food-condiment-borne bacteria, using in-discs antibiotics is strongly suggested.

scholarly journals Lactic Acid Bacteria: Food Safety and Human Health Applications

Dairy ◽  
2020 ◽  
Vol 1 (3) ◽  
pp. 202-232
Author(s):  
Raphael D. Ayivi ◽  
Rabin Gyawali ◽  
Albert Krastanov ◽  
Sulaiman O. Aljaloud ◽  
Mulumebet Worku ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Food Safety ◽  
Lactic Acid Bacteria ◽  
Human Health ◽  
Food Products ◽  
Industrial Applications ◽  
Fermented Food ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Probiotic Lactic Acid Bacteria

Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.

ON THE ISSUE OF THE SPREAD OF AEROMONAS BACTERIA IN THE ENVIRONMENT AND CLINICAL MATERIAL

2018 ◽  
pp. 54-57
Author(s):  
L.V. Kataeva ◽  
T.F. Stepanova ◽  
O.V. Posoyuznykh ◽  
V.V. Tashlanova ◽  
N.F. Karpukhina ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Species Diversity ◽  
Food Products ◽  
Water Bodies ◽  
Clinical Material ◽  
Seasonal Fluctuations ◽  
Infectious Process ◽  
Biological Safety ◽  
Resistance To Antibiotics ◽  
Environmental Objects

The analysis of cases of detection of bacteria of the genus Aeromonas in clinical material from various loci of patients of medical organizations was carried out. Their species diversity, isolation in monoculture and associations, resistance to antibiotics and spring-autumn rises indicate the etiological significance of these microorganisms in the infectious process. To improve the biological safety of aquatic biotopes, it is important to study their microbiocenosis, in particular, the circulation of bacteria of the genus Aeromonas, in order to obtain information on pathogenic properties, antibiotic resistance, and seasonal fluctuations. To prevent the spread of Aeromonas infections, it is necessary to carry out sanitary and bacteriological studies of water bodies, environmental objects and food products.

scholarly journals Antimicrobials and Food-Related Stresses as Selective Factors for Antibiotic Resistance along the Farm to Fork Continuum

Antibiotics ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 671
Author(s):  
Federica Giacometti ◽  
Hesamaddin Shirzad-Aski ◽  
Susana Ferreira
Keyword(s):  
Antibiotic Resistance ◽  
Food Safety ◽  
Antimicrobial Resistance ◽  
Food Processing ◽  
Resistance Mechanisms ◽  
Human Environment ◽  
Real Risk ◽  
Cross Adaptation ◽  
Novel Approaches

Antimicrobial resistance (AMR) is a global problem and there has been growing concern associated with its widespread along the animal–human–environment interface. The farm-to-fork continuum was highlighted as a possible reservoir of AMR, and a hotspot for the emergence and spread of AMR. However, the extent of the role of non-antibiotic antimicrobials and other food-related stresses as selective factors is still in need of clarification. This review addresses the use of non-antibiotic stressors, such as antimicrobials, food-processing treatments, or even novel approaches to ensure food safety, as potential drivers for resistance to clinically relevant antibiotics. The co-selection and cross-adaptation events are covered, which may induce a decreased susceptibility of foodborne bacteria to antibiotics. Although the available studies address the complexity involved in these phenomena, further studies are needed to help better understand the real risk of using food-chain-related stressors, and possibly to allow the establishment of early warnings of potential resistance mechanisms.

scholarly journals Removal of sacral neuromodulation quadripolar tined-lead using a straight stylet: description of a surgical technique

2021 ◽  
Author(s):  
M. Agnello ◽  
M. Vottero ◽  
P. Bertapelle
Keyword(s):  
Adverse Effects ◽  
Sacral Neuromodulation ◽  
Pulse Generator ◽  
Lead Removal ◽  
Open Technique ◽  
Implantable Pulse Generator ◽  
Beneficial Effects ◽  
Tined Lead ◽  
Removal Technique ◽  
Sacral Bone

Abstract Background Up to 7.5% of tined-lead removals in patients having sacral neuromodulation (SNM) therapy are associated with a lead breakage. It is still unclear what adverse effects can be caused by unretrieved fragments. The aim of our study was to describe the lead removal technique we have been using for the last 2 years in our centre. Methods We retrospectively enrolled patients who had lead removal between January 2018 and January 2020 using our standardized technique. The novelty of the technique is in the use of the straight stylet, which is available in the quadripolar tined-lead kit. The stylet gives the electrode greater stiffness, reducing interactions with surrounding tissues and probability of damage or breakage during removal. Results In 59 patients (42 women, mean age 57.2 years [range 40–79 years]) the lead was removed using our standardized technique. In 44 of 59 patients, the tined-lead was removed within 2 months from the SNM-test, due to lack of beneficial effects. In 15 patients the electrode was removed because of failure of definitive implantation. Meantime from definitive implantable pulse generator (IPG) implantation to lead removal was 67.9 months. We recorded only 1 case of lead-breakage during removal: a female patient with a non-tined lead fixed on sacral bone, placed 18 years previously using an open technique. Conclusions Lead breakage during removal is not uncommon and adverse effects of retained fragments may occur. Our technique has been safely used for the last 2 years in our centre, with no episodes of lead breakage or retained fragments, except for one non-tined electrode.

scholarly journals Consumers’ Intention to Adopt Blockchain Food Traceability Technology towards Organic Food Products

2021 ◽  
Vol 18 (3) ◽  
pp. 912
Author(s):  
Xin Lin ◽  
Shu-Chen Chang ◽  
Tung-Hsiang Chou ◽  
Shih-Chih Chen ◽  
Athapol Ruangkanjanases
Keyword(s):  
Food Safety ◽  
Behavioral Control ◽  
Organic Food ◽  
Food Products ◽  
Partial Least Square ◽  
Least Square ◽  
Perceived Behavioral Control ◽  
Chinese Consumers ◽  
Food Traceability ◽  
Traceability System

Establishing a blockchain food traceability system (BFTS) is increasingly important and urgent to resolve the contradiction between consumers’ intention regarding safe food selections and the spread of polluted foods. Using the advantages of blockchain, such as immutability, decentralization, openness, and anonymity, we can build trusted food traceability systems based on these important characteristics. With reliable information, traceability from production to sales can effectively improve food safety. In this research, multiple models, namely, the information success model (ISS) and the Theory of Planned Behavior (TPB) are formed into a conceptual integrated framework to study the intentions’ influenced factors of BFTS technology for Chinese consumers to help ensure food safety and the quality of Chinese organic food products. A face-to-face questionnaire survey with 300 valid responses was analyzed by Partial Least Square from the Chinese consumers focusing on the organic food products. This study found that the attitude and perceived behavioral control qualities significantly and positively affect the usage intention in adopting BFTS, while the subjective norms are positively but not significantly correlation with the usage intention in using BFTS. The above results will inform suggestions for productors and academics along with implications to promote BFTS’ usage intention.

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