Bacteriocins, a natural weapon against bacterial contamination for greater safety and preservation of food

2020 ◽  
Vol 21 ◽  
Author(s):  
Virginia Fuochi ◽  
Rosalia Emma ◽  
Pio Maria Furneri
Keyword(s):  
Foodborne Pathogens ◽  
Food Industry ◽  
Bacterial Contamination ◽  
Chemical Compounds ◽  
Antimicrobial Activities ◽  
Food Samples ◽  
Antibacterial Peptides ◽  
Advantages And Disadvantages ◽  
Spoilage Bacteria ◽  
Natural Preservatives

: Nowadays, consumers have become increasingly attentive to human health and the use of more natural products. Consequently, the demand for natural preservatives in the food industry is more frequent. This has led to an intense research to discover new antimicrobial compounds of natural origin which could effectively fight foodborne pathogens. This research aims to safeguard the health of consumers and, above all, to avoid potentially harmful chemical compounds. Lactobacillus is a bacterial genus belonging to the Lactic Acid Bacteria and many strains are defined GRAS, generally recognized as safe. These strains are able to produce substances with antibacterial activity against food spoilage bacteria and contaminating pathogens: the bacteriocins. The aim of this review was to focus on this genus and their capability to produce antibacterial peptides. The review collected all the information of the last few years about bacteriocins produced by Lactobacillus strains, isolated from clinical or food samples, with remarkable antimicrobial activities useful for being exploited in the food field. In addition, the advantages and disadvantages of their use, and the possible ways of improvement for industrial application were described.

scholarly journals Prospects for rapid bioluminescent detection methods in the food industry – a review

2011 ◽  
Vol 23 (No. 3) ◽  
pp. 85-92 ◽  
Author(s):  
P. Dostálek ◽  
T. Brányik
Keyword(s):  
Historical Development ◽  
Food Industry ◽  
Food Samples ◽  
Detection Methods ◽  
Rapid Methods ◽  
Detection Techniques ◽  
Atp Assay ◽  
Advantages And Disadvantages ◽  
Bacterial Bioluminescence ◽  
Fluorescent Method

This review surveys rapid bioluminescent detection techniques applied in food industry and discusses the historical development of the rapid methods. These techniques are divided into two groups: methods based on bioluminescent adenosine triphosphate (ATP) assay, and on bacterial bioluminescence. The advantages and disadvantages of these methods are described. The article provides the bibliography of fluorescent method applications in food samples.    

Assessment Criteria and Approaches for Rapid Detection Methods To Be Used in the Food Industry

2014 ◽  
Vol 77 (4) ◽  
pp. 670-690 ◽  
Author(s):  
MARTIN WIEDMANN ◽  
SIYUN WANG ◽  
LAURIE POST ◽  
KENDRA NIGHTINGALE
Keyword(s):  
Nucleic Acid ◽  
Foodborne Pathogens ◽  
Rapid Detection ◽  
Food Industry ◽  
Pathogen Detection ◽  
Assessment Criteria ◽  
Detection Methods ◽  
Advantages And Disadvantages ◽  
Specific Focus

The number of commercially available kits and methods for rapid detection of foodborne pathogens continues to increase at a considerable pace, and the diversity of methods and assay formats is reaching a point where it is very difficult even for experts to weigh the advantages and disadvantages of different methods and to decide which methods to choose for a certain testing need. Although a number of documents outline quantitative criteria that can be used to evaluate different detection methods (e.g., exclusivity and inclusivity), a diversity of criteria is typically used by industry to select specific methods that are used for pathogen detection. This article is intended to provide an overall outline of criteria that the food industry can use to evaluate new rapid detection methods, with a specific focus on nucleic acid–based detection methods.

Review of Antimicrobial and Antioxidative Activities of Chitosans in Food

2010 ◽  
Vol 73 (9) ◽  
pp. 1737-1761 ◽  
Author(s):  
MENDEL FRIEDMAN ◽  
VIJAY K. JUNEJA
Keyword(s):  
Foodborne Pathogens ◽  
Environmental Science ◽  
Antimicrobial Activities ◽  
Edible Films ◽  
Beneficial Effects ◽  
Spoilage Bacteria ◽  
Health Related ◽  
Seafood Products ◽  
Pathogenic Viruses

Interest in chitosan, a biodegradable, nontoxic, non-antigenic, and biocompatible biopolymer isolated from shellfish, arises from the fact that chitosans are reported to exhibit numerous health-related beneficial effects, including strong antimicrobial and antioxidative activities in foods. The extraordinary interest in the chemistry and application in agriculture, horticulture, environmental science, industry, microbiology, and medicine is attested by about 17,000 citations on this subject in the Scopus database. A special need exists to develop a better understanding of the role of chitosans in ameliorating foodborne illness. To contribute to this effort, this overview surveys and interprets our present knowledge of the chemistry and antimicrobial activities of chitosan in solution, as powders, and in edible films and coating against foodborne pathogens, spoilage bacteria, and pathogenic viruses and fungi in several food categories. These include produce, fruit juices, eggs and dairy, cereal, meat, and seafood products. Also covered are antimicrobial activities of chemically modified and nanochitosans, therapeutic properties, and possible mechanisms of the antimicrobial, antioxidative, and metal chelating effects. Further research is suggested in each of these categories. The widely scattered data on the multifaceted aspects of chitosan microbiology, summarized in the text and in 10 tables and 8 representative figures, suggest that low-molecular-weight chitosans at a pH below 6.0 presents optimal conditions for achieving desirable antimicrobial and antioxidative-preservative effects in liquid and solid foods. We are very hopeful that the described findings will be a valuable record and resource for further progress to improve microbial food safety and food quality.

scholarly journals Review on Natural Preservatives for Extending Fish Shelf Life

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 490 ◽  
Author(s):  
Jun Mei ◽  
Xuan Ma ◽  
Jing Xie
Keyword(s):  
Shelf Life ◽  
Consumer Preferences ◽  
Modified Atmosphere Packaging ◽  
Antimicrobial Activities ◽  
Edible Films ◽  
Modified Atmosphere ◽  
Mushroom Species ◽  
Spoilage Bacteria ◽  
Thermal Sterilization ◽  
Natural Preservatives

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.

scholarly journals The Use of Plant Antimicrobial Compounds for Food Preservation

2015 ◽  
Vol 2015 ◽  
pp. 1-12 ◽  
Author(s):  
Tana Hintz ◽  
Karl K. Matthews ◽  
Rong Di
Keyword(s):  
Foodborne Pathogens ◽  
Antimicrobial Agents ◽  
Review Paper ◽  
Chemical Compounds ◽  
Food Preservation ◽  
Antimicrobial Compounds ◽  
Governmental Regulation ◽  
Food Industries ◽  
Global Issue ◽  
Natural Preservatives

Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted.

scholarly journals Antimicrobial and Immunomodulating Activities of Two Endemic Nepeta Species and Their Major Iridoids Isolated from Natural Sources

2021 ◽  
Vol 14 (5) ◽  
pp. 414
Author(s):  
Neda Aničić ◽  
Uroš Gašić ◽  
Feng Lu ◽  
Ana Ćirić ◽  
Marija Ivanov ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Food Industry ◽  
Balkan Peninsula ◽  
Antimicrobial Activities ◽  
Natural Sources ◽  
E Coli ◽  
Food Borne ◽  
Metabolite Profiles ◽  
Aspergillus Sp ◽  
First Time

Two Balkan Peninsula endemics, Nepeta rtanjensis and N. argolica subsp. argolica, both characterized by specialized metabolite profiles predominated by iridoids and phenolics, are differentiated according to the stereochemistry of major iridoid aglycone nepetalactone (NL). For the first time, the present study provides a comparative analysis of antimicrobial and immunomodulating activities of the two Nepeta species and their major iridoids isolated from natural sources—cis,trans-NL, trans,cis-NL, and 1,5,9-epideoxyloganic acid (1,5,9-eDLA), as well as of phenolic acid rosmarinic acid (RA). Methanol extracts and pure iridoids displayed excellent antimicrobial activity against eight strains of bacteria and seven strains of fungi. They were especially potent against food-borne pathogens such as L. monocytogenes, E. coli, S. aureus, Penicillium sp., and Aspergillus sp. Targeted iridoids were efficient agents in preventing biofilm formation of resistant P. aeruginosa strain, and they displayed additive antimicrobial interaction. Iridoids are, to a great extent, responsible for the prominent antimicrobial activities of the two Nepeta species, although are probably minor contributors to the moderate immunomodulatory effects. The analyzed iridoids and RA, individually or in mixtures, have the potential to be used in the pharmaceutical industry as potent antimicrobials, and in the food industry to increase the shelf life and safety of food products.

Microbiome population dynamics of cold smoked sockeye salmon during refrigerated storage and after culture enrichment

2021 ◽  
Author(s):  
Karen Jarvis ◽  
Chiun-Kang Hsu ◽  
James B. Pettengill ◽  
John Ihrie ◽  
Hiren Karathia ◽  
...  
Keyword(s):  
Population Dynamics ◽  
Foodborne Pathogens ◽  
Sockeye Salmon ◽  
Pathogen Detection ◽  
Rrna Gene ◽  
Metagenomic Sequencing ◽  
Smoked Salmon ◽  
Spoilage Bacteria ◽  
Culture Enrichment ◽  
Processing And Storage

Cold smoked salmon is a ready-to-eat seafood product of high commercial importance. The processing and storage steps facilitate the introduction, growth and persistence of foodborne pathogens and spoilage bacteria. The growth of commensal bacteria during storage and once the product is opened also influence the quality and safety of cold smoked salmon. Here we investigated the microbial community through targeted 16s rRNA gene and shotgun metagenomic sequencing, as means to better understand the interactions among bacteria in cold smoked salmon. Cold smoked salmon samples were tested over 30 days of aerobic storage at 4℃ and cultured at each timepoint in buffered Listeria enrichment broth (BLEB) commonly used to detect Listeria in foods. The microbiomes were comprised of Firmicutes and Proteobacteria namely, Carnobacterium , Brochothrix , Pseudomonas , Serratia , and Psychrobacter . Pseudomonas species were the most diverse species with 181 taxa identified. Additionally, we identified potential homologs to 10 classes of bacteriocins in microbiomes of cold smoked salmon stored at 4°C and corresponding BLEB culture enrichments. The findings presented here contribute to our understanding of microbiome population dynamics in cold smoked salmon, including changes in bacterial taxa during aerobic cold storage and after culture enrichment.  This may facilitate improvements to pathogen detection and quality preservation of this food.

Inhibitory Effect of Commercial Green Tea and Rosemary Leaf Powders on the Growth of Foodborne Pathogens in Laboratory Media and Oriental-Style Rice Cakes

2009 ◽  
Vol 72 (5) ◽  
pp. 1107-1111 ◽  
Author(s):  
SUN-YOUNG LEE ◽  
SO-YOUNG GWON ◽  
SEUNG-JU KIM ◽  
BO KYUNG MOON
Keyword(s):  
Green Tea ◽  
Foodborne Pathogens ◽  
Antimicrobial Activities ◽  
Inhibitory Effect ◽  
Enterobacter Sakazakii ◽  
Inhibitory Effects ◽  
Plant Materials ◽  
Rice Cake ◽  
Rice Cakes

The antimicrobial effects of green tea and rosemary added to foods as antagonists to foodborne pathogens were determined in laboratory media and oriental-style rice cakes. The growth of each pathogen (Bacillus cereus, Salmonella, Typhimurium, Enterobacter sakazakii, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes) in tryptic soy broth or rice cake with or without addition of green tea or rosemary leaf powders before autoclaving or cooking, respectively, was investigated after inoculation. The addition of 1% green tea or rosemary produced similar results for inhibiting the growth of pathogens in tryptic soy broth. However, green tea was more effective than rosemary for inhibiting the growth of L. monocytogenes. Both botanicals had inhibitory effects against all pathogens tested in this study. Green tea was particularly effective against B. cereus, S. aureus, and L. monocytogenes, and rosemary was strongly inhibitory against B. cereus and S. aureus. The addition of 1 or 3% green tea or rosemary to rice cakes did not significantly reduce total aerobic counts; however, levels of B. cereus and S. aureus were significantly reduced in rice cakes stored for 3 days at room temperature (22°C). The order of antimicrobial activities against B. cereus in rice cake was 1% rosemary < 1% green tea < 3% rosemary = 3% green tea. These results indicate that the use of natural plant materials such as green tea and rosemary could improve the microbial quality of foods in addition to their functional properties.

Bacteriology and Storage Life of Moisture-Enhanced Pork

2003 ◽  
Vol 66 (2) ◽  
pp. 293-299 ◽  
Author(s):  
VALERIE M. BOHAYCHUK ◽  
G. GORDON GREER
Keyword(s):  
Bacterial Contamination ◽  
Lemon Juice ◽  
Storage Life ◽  
Bacterial Populations ◽  
Psychrotrophic Bacteria ◽  
Injection Process ◽  
Spoilage Bacteria ◽  
The Impact ◽  
And Storage ◽  
Brine Injection

This study was undertaken to determine the impact of the moisture enhancement process on the bacterial contamination and storage life of vacuum-packaged pork loins. Bone-in and boneless pork loins injected with brine (sodium chloride, sodium phosphate, lemon juice) were obtained from a commercial processing facility and stored for 5 weeks in vacuum packaging at 2 and 5°C. At weekly intervals, samples were excised to determine numbers of spoilage bacteria and pathogens. The loins were subjectively evaluated by a sensory panel to quantify appearance and odor acceptability. Moisture-enhanced loins were initially contaminated with a population of psychrotrophic bacteria that was approximately 2 log units higher than that for noninjected boneless loins. This difference was largely due to contamination by larger numbers of pseudomonads in the brine-injected loins. There were no significant differences in the initial numbers of lactic acid bacteria, Enterobacteriaceae, or Brochothrix thermosphacta. Similar trends in spoilage bacterial populations were observed for moisture-enhanced loins with bones, but Enterobacteriaceae counts were also found to be approximately 1 log unit higher for the injected product. Brine-injected loins generally had larger bacterial numbers at each storage time, but there were no consistent injection treatment effects on bacterial growth. Brine injection did not affect color or odor deterioration, and the storage life for vacuum-packaged loins was the same as that for noninjected controls. The incidence of Listeria monocytogenes was 21% for control loins and 27% for moisture-enhanced loins. Although the brine injection process resulted in an increase in bacterial contamination, there was no evidence that this contamination would affect the storage life of vacuum-packaged loins, and further research is necessary to determine the significance of the increased incidence of L. monocytogenes.

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