Application of Phage for Biocontrol of Salmonella Species in Food Systems

2020 ◽  
Vol 8 (10) ◽  
pp. 2214-2221
Author(s):  
Zehra Tuğçe Toprak ◽  
Pınar Şanlıbaba
Keyword(s):  
Foodborne Pathogens ◽  
Bacterial Cell ◽  
Dairy Products ◽  
Food Systems ◽  
Meat Products ◽  
Pathogenic Microorganisms ◽  
Food Borne ◽  
Contaminated Food ◽  
Seafood Products ◽  
Environmentally Friendly Approach

The studies on phage applications that provide successful results in biocontrol of foodborne pathogens and offer an environmentally friendly approach have been increasing today. Phages are viruses that can infect and kill the specific target bacterial cell. Salmonella is one of the most important pathogenic microorganisms that leading causes of food-borne illnesses called salmonellosis. Meat products especially chicken meat, fresh eggs, dairy products, ready-to-eat foods, seafood products and all kinds of contaminated food can be cause of salmonellosis. In this review, the phage application studies to control of Salmonella in food systems were summarized taking into account the research studied in recent years.

scholarly journals Applications of Nanotechnology in Sensor-Based Detection of Foodborne Pathogens

Sensors ◽  
2020 ◽  
Vol 20 (7) ◽  
pp. 1966 ◽  
Author(s):  
Harsh Kumar ◽  
Kamil Kuča ◽  
Shashi Kant Bhatia ◽  
Kritika Saini ◽  
Ankur Kaushal ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Pathogen Detection ◽  
Foodborne Pathogen ◽  
Health Issues ◽  
Detection And Identification ◽  
Specificity And Sensitivity ◽  
Food Borne ◽  
Contaminated Food ◽  
Working Principle ◽  
Effective Use

The intake of microbial-contaminated food poses severe health issues due to the outbreaks of stern food-borne diseases. Therefore, there is a need for precise detection and identification of pathogenic microbes and toxins in food to prevent these concerns. Thus, understanding the concept of biosensing has enabled researchers to develop nanobiosensors with different nanomaterials and composites to improve the sensitivity as well as the specificity of pathogen detection. The application of nanomaterials has enabled researchers to use advanced technologies in biosensors for the transfer of signals to enhance their efficiency and sensitivity. Nanomaterials like carbon nanotubes, magnetic and gold, dendrimers, graphene nanomaterials and quantum dots are predominantly used for developing biosensors with improved specificity and sensitivity of detection due to their exclusive chemical, magnetic, mechanical, optical and physical properties. All nanoparticles and new composites used in biosensors need to be classified and categorized for their enhanced performance, quick detection, and unobtrusive and effective use in foodborne analysis. Hence, this review intends to summarize the different sensing methods used in foodborne pathogen detection, their design, working principle and advances in sensing systems.

Recalls of Foods due to Microbial Contamination Classified by the Canadian Food Inspection Agency, 2000 to 2017

2019 ◽  
Vol 82 (11) ◽  
pp. 1901-1908
Author(s):  
ADRIAN HEROD ◽  
LAWRENCE GOODRIDGE ◽  
JOHN ROHDE
Keyword(s):  
Microbial Contamination ◽  
Meat Products ◽  
Food Products ◽  
Food Inspection ◽  
Inspection Agency ◽  
Contaminated Food ◽  
Seafood Products ◽  
Edible Seeds ◽  
Canadian Food Inspection Agency ◽  
Food Recalls

ABSTRACT Recall of microbial-contaminated food products is an important intervention in preventing the transmission of foodborne illness. Here, we summarize the number and nature of foods recalled as a result of microbial contamination, classified by the Canadian Food Inspection Agency, for the period 1 January 2000 through 31 December 2017. A total of 10,432 food products were recalled from 2,094 recall events in Canada because of microbial contamination during this period. The meat, meat products and poultry category, followed by fishery and seafood products and nuts and edible seeds, contained the food products most commonly associated with microbial contamination. Most microbial-contaminated food products reported were recalled because of the presence bacterial pathogens. Salmonella contamination was responsible for the largest number of recall events, whereas Listeria monocytogenes contamination accounted for the greatest number of food products recalled because of microbial contamination. L. monocytogenes contamination was also most commonly associated with major food recall events, although records may be inflated because of an invested effort to prevent future L. monocytogenes outbreaks following a 2008 deli meat recall. The findings and data we present in this study will support future surveillance and analysis of microbial-contaminated food recalls in Canada.

Prevalence of Salmonella enterica and Listeria monocytogenes Contamination in Foods of Animal Origin in Italy

2005 ◽  
Vol 68 (8) ◽  
pp. 1729-1733 ◽  
Author(s):  
L. BUSANI ◽  
A. CIGLIANO ◽  
E. TAIOLI ◽  
V. CALIGIURI ◽  
L. CHIAVACCI ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Dairy Products ◽  
Meat Products ◽  
Food Samples ◽  
Control Measures ◽  
Poultry Meat ◽  
Animal Origin ◽  
Grocery Products

The present survey collected and analyzed the results of routine testing for Salmonella enterica and Listeria monocytogenes on foods of animal origin submitted for official controls in Italy during 2001 to 2002. Salmonella was detected in 2.2% of 71,643 food samples examined, and the isolation rates ranged from 9.9% for raw poultry meat to less than 0.1% for dairy products. Isolation rates were also high in raw pork (4.9%) and processed meats (5.3%), which often involved pork. Low rates were observed in seafood (0.5%) and in ready-to-eat foods, such as grocery products (0.7%) and ice creams (0.1%). Serotyping showed that approximately 50% of the isolates belonged to the serotypes most commonly isolated from humans in Italy, thus confirming that most cases of human salmonellosis have a foodborne origin. Levels of L. monocytogenes were higher than what is accepted by the current regulation in 2.4% of 42,300 food samples. The positivity rates ranged from 10.3% in raw pork to none in eggs and egg products. Contamination rates were higher in other meat products (between 2 and 5%) and fish (6.5%) than in cheeses (1.1%) and other dairy products (0.6%). Routine control activities on the microbial contamination of foods can generate data with statistical and epidemiological value. Such data can be used as a basis for estimating the exposure of consumers to foodborne pathogens, following the trends of contamination over time, and evaluating the effects of control measures on the contamination of food.

Antioxidant and Antibacterial Activities of Artemisia herba-alba Asso Essential Oil from Middle Atlas, Morocco

2018 ◽  
Vol 16 (S1) ◽  
pp. S48-S54
Author(s):  
Y. Ez zoubi ◽  
S. Lairini ◽  
A. Farah ◽  
K. Taghzouti ◽  
A. El Ouali Lalami
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Antibacterial Activities ◽  
Culture Collection ◽  
Bornyl Acetate ◽  
Bacterial Strains ◽  
Disk Diffusion Assay ◽  
Different Strains

The purpose of this study was to determine the chemical composition and to evaluate the antioxidant and antibacterial effects of the Moroccan Artemisia herba-alba Asso essential oil against foodborne pathogens. The essential oil of Artemisia herba-alba was analyzed by gas chromatography coupled with mass spectroscopy. The antibacterial activity was assessed against three bacterial strains isolated from foodstuff and three bacterial strains referenced by the ATCC (American Type Culture Collection) using the disk diffusion assay and the macrodilution method. The antioxidant activity was evaluated using the DPPH (2, 2-diphenyl-1- picrylhydrazyl) method. The fourteen compounds of the Artemisia herba-alba essential oil were identified; the main components were identified as β-thujone, chrysanthenone, α-terpineol, α-thujone, α-pinene, and bornyl acetate. The results of the antibacterial activity obtained showed a sensitivity of the different strains to Artemisia herba-alba essential oil with an inhibition diameter of 8.50 to 17.00 mm. Concerning the MICs (minimum inhibitory concentrations), the essential oil exhibited much higher antibacterial activity with MIC values of 2.5 μl/ml against Bacillus subtilis ATCC and Lactobacillus sp. The essential oil was found to be active by inhibiting free radicals with an IC50 (concentration of an inhibitor where the response is reduced by half) value of 2.9 μg/ml. These results indicate the possible use of the essential oil on food systems as an effective inhibitor of foodborne pathogens, as a natural antioxidant, and for potential pharmaceutical applications. However, further research is needed in order to determine the toxicity, antibacterial, and antioxidant effects in edible products.

scholarly journals Dietary Intake, Nutritional Adequacy, and Food Sources of Protein and Relationships with Personal and Family Factors in Spanish Children Aged One to < 10 Years: Findings of the EsNuPI Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1062
Author(s):  
Casandra Madrigal ◽  
María José Soto-Méndez ◽  
Ángela Hernández-Ruiz ◽  
Teresa Valero ◽  
Federico Lara Villoslada ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Total Protein ◽  
Dairy Products ◽  
Protein Intake ◽  
Meat Products ◽  
Food Sources ◽  
Animal Origin ◽  
Total Protein Intake ◽  
Fish And Shellfish ◽  
Milk And Dairy Products

Diet in the first years of life is an important factor in growth and development. Dietary protein is a critical macronutrient that provides both essential and nonessential amino acids required for sustaining all body functions and procedures, providing the structural basis to maintain life and healthy development and growth in children. In this study, our aim was to describe the total protein intake, type and food sources of protein, the adequacy to the Population Reference Intake (PRI) for protein by the European Food Safety Authority (EFSA), and the Recommended Dietary Allowance (RDA) by the Institute of Medicine (IoM). Furthermore, we analyzed whether the consumption of dairy products (including regular milk, dairy products, or adapted milk formulas) is associated with nutrient adequacy and the contribution of protein to diet and whole dietary profile in the two cohorts of the EsNuPI (in English, Nutritional Study in the Spanish Pediatric Population) study; one cohort was representative of the Spanish population from one to < 10 years old (n = 707) (Spanish reference cohort, SRS) who reported consuming all kinds of milk and one was a cohort of the same age who reported consuming adapted milk over the last year (including follow-on formula, growing up milk, toddler’s milk, and enriched and fortified milks) (n = 741) (adapted milk consumers cohort, AMS). The children of both cohorts had a high contribution from protein to total energy intake (16.79% SRS and 15.63% AMS) and a high total protein intake (60.89 g/day SRS and 53.43 g/day AMS). We observed that protein intake in Spanish children aged one to < 10 years old was above the European and international recommendations, as well as the recommended percentages for energy intakes. The main protein sources were milk and dairy products (28% SRS and 29% AMS) and meat and meat products (27% SRS and 26% AMS), followed by cereals (16% SRS and 15% AMS), fish and shellfish (8% in both cohorts), eggs (5% SRS and 6% AMS), and legumes (4% in both cohorts). In our study population, protein intake was mainly from an animal origin (meat and meat products, milk and dairy products, fish and shellfish, and eggs) rather than from a plant origin (cereals and legumes). Future studies should investigate the long-term effect of dietary protein in early childhood on growth and body composition, and whether high protein intake affects health later in life.

Transfer of Salmonella enterica Serovar Typhimurium from Beef to Tomato through Kitchen Equipment and the Efficacy of Intermediate Decontamination Procedures

2016 ◽  
Vol 79 (7) ◽  
pp. 1252-1258 ◽  
Author(s):  
E. GKANA ◽  
A. LIANOU ◽  
G.-J. E. NYCHAS
Keyword(s):  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Fruits And Vegetables ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Tap Water ◽  
Pathogenic Microorganisms ◽  
Cross Contamination ◽  
Raw Meat ◽  
Serovar Typhimurium ◽  
Cutting Boards

ABSTRACT It is well established that a high percentage of foodborne illness is caused by failure of consumers to prepare food in a hygienic manner. Indeed, a common practice in households is to use the same kitchen equipment for both raw meat and fresh produce. Such a practice may lead to cross-contamination of fruits and vegetables, which are mainly consumed without further processing, with pathogenic microorganisms originating from raw meat. The present study was performed to examine the transfer of the pathogenic bacterium Salmonella enterica serovar Typhimurium from inoculated beef fillets to tomatoes via contact with high-density polyethylene (PE), stainless steel (SS), and wooden (WD) surfaces and through cutting with SS knives. Furthermore, the following decontamination procedures were applied: (i) rinsing with tap water, (ii) scrubbing with tap water and liquid dish detergent, and (iii) using a commercial antibacterial spray. When surfaces and knives that came into contact with contaminated beef fillets were not cleaned prior to handling tomatoes, the lowest level of pathogen transfer to tomatoes was observed through PE surfaces. All of the decontamination procedures applied were more effective on knives than on surfaces, while among the surface materials tested, WD surfaces were the most difficult to decontaminate, followed by PE and SS surfaces. Mechanical cleaning with tap water and detergent was more efficient in decontaminating WD surfaces than using commercial disinfectant spray, followed by rinsing only with water. Specifically, reductions of 2.07 and 1.09 log CFU/cm2 were achieved by washing the WD surfaces with water and detergent and spraying the surfaces with an antibacterial product, respectively. Although the pathogen's populations on SS and PE surfaces, as well as on tomatoes, after both aforementioned treatments were under the detection limit, the surfaces were all positive after enrichment, and thus, the potential risk of cross-contamination cannot be overlooked. As demonstrated by the results of this study, washing or disinfection of kitchen equipment may not be sufficient to avoid cross-contamination of ready-to-eat foods with foodborne pathogens, depending on the decontamination treatment applied and the material of the surfaces treated. Therefore, separate cutting boards and knives should be used for processing raw meat and preparing ready-to-eat foods in order to enhance food safety.

scholarly journals The North/South Ireland Food Consumption Survey: mineral intakes in 18–64-year-old adults

2001 ◽  
Vol 4 (5a) ◽  
pp. 1081-1088 ◽  
Author(s):  
EM Hannon ◽  
M Kiely ◽  
KE Harrington ◽  
PJ Robson ◽  
JJ Strain ◽  
...  
Keyword(s):  
Food Consumption ◽  
Dairy Products ◽  
Meat Products ◽  
Nutritional Supplements ◽  
Old Adults ◽  
Food Consumption Survey ◽  
Excessive Intake ◽  
Daily Intakes ◽  
Potato Products ◽  
Cu And Zn

AbstractObjectiveTo measure mineral intakes and the contribution of different food groups to mineral intakes in adults aged 18–64 years in Ireland. Intakes are reported for Ca, Mg, P, Fe, Cu and Zn. The adequacy of mineral intakes in the population and the risk of occurrence of excessive intakes are also assessed.DesignFood consumption was estimated using a 7-day food diary for a representative sample (n = 1379; 662 men, 717 women) of 18–64-year-old adults in the Republic of Ireland and Northern Ireland selected randomly from the electoral register. Mineral intakes (Ca, Mg, P, Fe, Cu and Zn) were estimated using tables of food composition.ResultsMean nutrient density of intakes was higher for women than men for Ca and Fe and increased with age for all minerals, except Ca for men and Fe for women. Meat and meat products were the major contributor to mean daily intakes of Zn (38%), P (23%), Fe (18%), Cu (15%) and Mg (13%); dairy products (milk, yoghurt and cheese) to Ca (44%), P (22%), Zn (14%) and Mg (11%); bread and rolls to Fe (21%), Cu (18%), Ca and Mg (17%), Zn (13%) and P (12%); potatoes and potato products to Cu (16%), Mg (14%) and Fe (10%); and breakfast cereals to Fe (13%). In women of all ages nutritional supplements contributed 7.6%, 4.4%, 3.6% and 2.2% of mean daily intake of Fe, Zn, Cu and Ca, respectively, while in men of all ages, nutritional supplements contributed 2.7%, 2.3%, 1.7% and 0.6%, respectively, to mean daily intakes of Fe, Zn, Cu and Ca. Adequacy of minerals intakes in population groups was assessed using the average requirement (AR) as a cut-off value. A significant prevalence of intakes below the AR was observed for Ca, Fe, Cu and Zn but not P. A higher proportion of women than men had intakes below the AR for all minerals. Almost 50% of 18–50-year-old females had intakes below the AR for Fe, while 23%, 23% and 15% of women of all ages had intakes below the AR for Ca, Cu and Zn, respectively. For men of all ages, 11%, 8% and 13% had intakes below the AR for Ca, Cu and Zn, respectively. There appears to be little risk of excessive intake of Ca, Mg, P, Cu or Zn in any age/sex category. However, 2.9% of women of all ages had intakes above the tolerable upper intake level for Fe (45 mg) due to supplement use.ConclusionAlmost 50% of women aged 18–50 years had Fe intakes below the AR and relatively high proportions of women of all ages had intakes below the AR for Ca, Cu and Zn. With the possible exception of iron intake from supplements in women, there appears to be little risk of excessive intake of minerals in the adult population. Meat and meat products, dairy products (milk, cheese and yoghurt), Keywords bread and rolls, potatoes and potato products and breakfast cereals are important Mineral intake sources of minerals; nutritional supplements make only a small contribution to Ireland mineral intakes in the population as a whole but may contribute significantly to Food consumption survey intakes among supplement users.

Light Effects on Food

1990 ◽  
Vol 53 (5) ◽  
pp. 430-440 ◽  
Author(s):  
MIRAY BEKBÖLET
Keyword(s):  
Dairy Products ◽  
Light Exposure ◽  
Meat Products ◽  
Fats And Oils ◽  
Food Groups ◽  
Visual Appearance ◽  
Factors Affecting ◽  
Off Flavors ◽  
Interval Type ◽  
Induced Changes

Current research studies carried out on light-induced changes in dairy products, fats and oils, and meat products are reviewed. General factors affecting thus formed off-flavors in these food groups are the intensity of light, exposure interval, type of packaging, and some specific nutritive constituents. In dairy products, riboflavin degradation, losses of vitamin A and C are the major effects, whereas in fats and oils the effective constituents are ß-carotene, tocopherols, the undesirable flavors being related mainly to photosensitized oxidation. In case of meat products, the visual appearance seems to be the most important effect due to the formation of oxidized pigment metmyoglobin from oxymyoglobin upon light exposure. The effects of packaging materials and types on photooxidation are also being discussed for each of the above three food commodity groups.

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