scholarly journals Bacteriophages as Preservation Agents to Promote Minimally Processed Food Safety

2020 ◽  
Vol 10 (4) ◽  
Author(s):  
Sihem Jebri
Keyword(s):  
Food Safety ◽  
Host Range ◽  
Human Health ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Broad Host Range ◽  
Foodborne Disease ◽  
Processed Food ◽  
Minimally Processed ◽  
Global Concern

Foodborne disease related to ready to eat products contaminated by foodborne pathogens is a global concern due to its impact on human health and economy worldwide. Minimally processed food like ready to eat fruits and vegetables are not subjected to common preservation processes, additionally, the use of antibiotics and chemicals for pathogens eradication may affect consumers health. Baceriophages or viruses that infect bacteria have been suggested as bio-control tools and advantageous bio-preservation agents to promote minimally processed food safety. Recent studies show a reduction of pathogens after application of phages cocktails on fresh produce. Usefulness of broad-host range bacteriophages as bio-preservation agents needs more investigation.

Insects as vectors of foodborne pathogenic bacteria

2011 ◽  
Vol 4 (1) ◽  
pp. 5-16 ◽  
Author(s):  
Jeffrey Blazar ◽  
Marc Allard ◽  
E. Kurt Lienau
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Current Knowledge ◽  
Disease Outbreaks ◽  
House Fly ◽  
American Cockroach ◽  
Health Concern ◽  
Foodborne Disease ◽  
Salmonella Spp

AbstractFood safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published <abs>Food safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published literature. We highlight at least eleven different species of insects, including the lesser mealworm, Alphitobius diaperinus (Panzer); secondary screwworm, Cochliomyia macellaria (Fabricius); synanthropic flies [flesh fly, Sarcophaga carnaria (L.); house fly, Musca domestica (L.); fruit fly, Drosophila melanogaster (Meigen); and stable fly, Stomoxys calcitrans (L.)], American cockroach, Periplaneta americana (L.); German cockroach, Blatella germanica (L.); Oriental cockroach, Blatta orientalis (L.); Pacific beetle cockroach, Diploptera punctata (Eschscholtz); and Speckled feeder cockroach, Nauphoeta cinerea (Olivier), which act as vectors for Salmonella spp. or Escherichia coli and illustrate how these insects are successful vectors of foodborne disease outbreaks. We propose that insects be considered as one of the latest issues in food safety initiatives. Not only are some insects extremely important contributors to diseases, but now we suggest that more research into insects as potential carriers of E. coli and Salmonella spp., and therefore as contributing to foodborne disease outbreaks, is granted.

scholarly journals Listeria monocytogenes: A CONSIDERABLE PATHOGENIC MICROORGANISM OF CONCERN IN MINIMALLY PROCESSED FRUITS AND VEGETABLES

2017 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Helen C D Tuhumury
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Significant Risk ◽  
Pathogenic Microorganism ◽  
Minimally Processed ◽  
Growth And Survival ◽  
Food Borne ◽  
Increasing Demand

The increasing demand of minimally processed fruits and vegetables signify a challenge to make them stable and safe to be consumed. The processing of this type of product may contribute higher risks of food borne illnesses. One of the foodborne pathogens in minimally processed fruits and vegetables is Listeria monocytogenes. The importance of understanding the characteristics of L. monocytogenes will help to determine how this microorganism occurs, grows, and survives in minimally processed fruits and vegetables. Proper and suitable methods to reduce L. monocytogenes so that it can not pose a significant risk to cause disease therefore are able to be determined according to the model of the growth and survival of L. monocytogenes in minimally processed fruits and vegetables.

scholarly journals The Current Host Range of Hepatitis E Viruses

Viruses ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 452 ◽  
Author(s):  
Scott P Kenney
Keyword(s):  
Host Range ◽  
Human Health ◽  
Animal Species ◽  
Meat Products ◽  
Hepatitis E ◽  
Oral Route ◽  
Broad Host Range ◽  
Industrialized Countries ◽  
Primary Host ◽  
Human Specific

Hepatitis E virus (HEV) is an emerging zoonotic pathogen transmitting both human to human via the fecal oral route and from animals to humans through feces, direct contact, and consumption of contaminated meat products. Understanding the host range of the virus is critical for determining where potential threats to human health may be emerging from and where potential reservoirs for viral persistence in the environment may be hiding. Initially thought to be a human specific disease endemic to developing countries, the identification of swine as a primary host for genotypes 3 and 4 HEV in industrialized countries has begun a long journey of discovering novel strains of HEV and their animal hosts. As we continue identifying new strains of HEV in disparate animal species, it is becoming abundantly clear that HEV has a broad host range and many of these HEV strains can cross between differing animal species. These cross-species transmitting strains pose many unique challenges to human health as they are often unrecognized as sources of viral transmission.

scholarly journals Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

2020 ◽  
Vol 8 (6) ◽  
pp. 952 ◽  
Author(s):  
Sofia Agriopoulou ◽  
Eygenia Stamatelopoulou ◽  
Monika Sachadyn-Król ◽  
Theodoros Varzakas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Quality And Safety ◽  
Minimally Processed ◽  
Increased Risk ◽  
Safe Technique

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.

scholarly journals Food Safety Considerations Related to the Consumption and Handling of Game Meat in North America

2020 ◽  
Vol 7 (4) ◽  
pp. 188
Author(s):  
Hayden D. Hedman ◽  
Csaba Varga ◽  
Jared Duquette ◽  
Jan Novakofski ◽  
Nohra E. Mateus-Pinilla
Keyword(s):  
Food Safety ◽  
North America ◽  
Foodborne Pathogens ◽  
Foodborne Diseases ◽  
Human Populations ◽  
Foodborne Disease ◽  
Game Meat ◽  
Animal Populations ◽  
Increased Risk ◽  
Free Ranging

Emerging foodborne pathogens present a threat to public health. It is now recognized that several foodborne pathogens originate from wildlife as demonstrated by recent global disease outbreaks. Zoonotic spillover events are closely related to the ubiquity of parasitic, bacterial, and viral pathogens present within human and animal populations and their surrounding environment. Foodborne diseases have economic and international trade impacts, incentivizing effective wildlife disease management. In North America, there are no food safety standards for handling and consumption of free-ranging game meat. Game meat consumption continues to rise in North America; however, this growing practice could place recreational hunters and game meat consumers at increased risk of foodborne diseases. Recreational hunters should follow effective game meat food hygiene practices from harvest to storage and consumption. Here, we provide a synthesis review that evaluates the ecological and epidemiological drivers of foodborne disease risk in North American hunter populations that are associated with the harvest and consumption of terrestrial mammal game meat. We anticipate this work could serve as a foundation of preventive measures that mitigate foodborne disease transmission between free-ranging mammalian and human populations.

scholarly journals Aflatoxins: A Global Concern for Food Safety, Human Health and Their Management

2017 ◽  
Vol 07 ◽  
Author(s):  
Pradeep Kumar ◽  
Dipendra K. Mahato ◽  
Madhu Kamle ◽  
Tapan K. Mohanta ◽  
Sang G. Kang
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Global Concern

scholarly journals Strain-Specific Transfer of Antibiotic Resistance from an Environmental Plasmid to Foodborne Pathogens

2012 ◽  
Vol 2012 ◽  
pp. 1-8 ◽  
Author(s):  
Eva Van Meervenne ◽  
Els Van Coillie ◽  
Frederiek-Maarten Kerckhof ◽  
Frank Devlieghere ◽  
Lieve Herman ◽  
...  
Keyword(s):  
Flow Cytometry ◽  
Antibiotic Resistance ◽  
Human Health ◽  
Resistance Genes ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Treatment Plant ◽  
Diffusion Method ◽  
Broad Host Range ◽  
Transfer Ratio

Pathogens resistant to multiple antibiotics are rapidly emerging, entailing important consequences for human health. This study investigated if the broad-host-range multiresistance plasmid pB10, isolated from a wastewater treatment plant, harbouring amoxicillin, streptomycin, sulfonamide, and tetracycline resistance genes, was transferable to the foodborne pathogensSalmonellaspp. orE. coliO157:H7 and how this transfer alters the phenotype of the recipients. The transfer ratio was determined by both plating and flow cytometry. Antibiotic resistance profiles were determined for both recipients and transconjugants using the disk diffusion method. For 14 of the 15 recipient strains, transconjugants were detected. Based on plating, transfer ratios were between6.8×10−9and3.0×10−2while using flow cytometry, transfer ratios were between <1.0×10−5and1.9×10−2. With a few exceptions, the transconjugants showed phenotypically increased resistance, indicating that most of the transferred resistance genes were expressed. In summary, we showed that an environmental plasmid can be transferred into foodborne pathogenic bacteria at high transfer ratios. However, the transfer ratio seemed to be recipient strain dependent. Moreover, the newly acquired resistance genes could turn antibiotic susceptible strains into resistant ones, paving the way to compromise human health.

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