scholarly journals Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens

2021 ◽  
Vol 12 ◽  
Author(s):  
Amir Ali Anvar ◽  
Hamed Ahari ◽  
Maryam Ataee
Keyword(s):  
Foodborne Pathogens ◽  
Food Packaging ◽  
Silicon Oxide ◽  
Review Paper ◽  
Antibacterial Properties ◽  
Antimicrobial Properties ◽  
Inorganic Nanoparticles ◽  
Foodborne Diseases ◽  
Pathogenic Microorganisms ◽  
Novel Food

Food products contaminated by foodborne pathogens (bacteria, parasites, and viruses) cause foodborne diseases. Today, great efforts are being allocated to the development of novel and effective agents against food pathogenic microorganisms. These efforts even might have a possible future effect in coronavirus disease 2019 (COVID-19) pandemic. Nanotechnology introduces a novel food packaging technology that creates and uses nanomaterials with novel physiochemical and antimicrobial properties. It could utilize preservatives and antimicrobials to extend the food shelf life within the package. Utilizing the antimicrobial nanomaterials into food packaging compounds typically involves incorporation of antimicrobial inorganic nanoparticles such as metals [Silver (Ag), Copper (Cu), Gold (Au)], and metal oxides [Titanium dioxide (TiO2), Silicon oxide (SiO2), Zinc oxide (ZnO)]. Alternatively, intelligent food packaging has been explored for recognition of spoilage and pathogenic microorganisms. This review paper focused on antimicrobial aspects of nanopackaging and presented an overview of antibacterial properties of inorganic nanoparticles. This article also provides information on food safety during COVID-19 pandemic.

Chitosan based antimicrobial films for food packaging applications

e-Polymers ◽  
2008 ◽  
Vol 8 (1) ◽  
Author(s):  
Shipra Tripathi ◽  
G. K. Mehrotra ◽  
P. K. Dutta
Keyword(s):  
Antimicrobial Activity ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Food Preservation ◽  
Pathogenic Microorganisms ◽  
Packaging System ◽  
Antimicrobial Packaging ◽  
Wide Range ◽  
Chitosan Films ◽  
Antimicrobial Films

AbstractAntimicrobial packaging is one of the most promising active packaging systems. Antimicrobial packaging is the packaging system that is able to kill or inhibit spoilage and pathogenic microorganisms that are contaminating foods. A tremendous effort has been made over the last decade to develop and test films with antimicrobial properties to improve food safety and shelf life. For food preservation, chitosan films are very effective. Chitosan has widely been used in antimicrobial films, to provide edible protective coating, dipping and spraying for the food products due to its antimicrobial properties. Chitosan can be formed into fibers, films, gels, sponges, beads or nanoparticles. Chitosan films have been used as a packaging material for the quality preservation of a variety of food. Chitosan has great potential for a wide range of applications due to its biodegradability, biocompatibility, antimicrobial activity, non-toxicity and versatile chemical and physical properties. The present review outlines the preparation and antimicrobial activity of chitosan based films.

scholarly journals Prospects of the Use of New Carbon Sorbents with Antimicrobial Properties in the Intensive Care Medicine

2019 ◽  
Vol 15 (1) ◽  
pp. 54-69
Author(s):  
V. T. Dolgikh ◽  
V. A. Likholobov ◽  
V. V. Moroz ◽  
L. G. P'yanova ◽  
T. I. Dolgikh ◽  
...  
Keyword(s):  
Antibacterial Properties ◽  
Antimicrobial Properties ◽  
Carbon Sorbent ◽  
Klebsiella Pneumonia ◽  
Pathogenic Microorganisms ◽  
Bench Tests ◽  
Carbon Sorbents ◽  
E Coli ◽  
Antimycotic Activity ◽  
Modified Sorbents

The purpose is to study antibacterial and antimycotic properties of produced granular carbon sorbents. Material and methods. A VNIITU-1 carbon sorbent was used as a starting material, which was modified with polyvinylpyrrolidone and lactic and glycolic acids oligomers. Microbiological bench tests were carried out to determine the antibacterial and antimycotic activity of these granulated carbon hemosorbents. Antibacterial properties of sorbents were studied in relation to pathogenic and conditionally pathogenic microorganisms: Staphylococcus aureus, Pseudomonas aeroginosa, Klebsiella pneumonia, Escherichia coli, Streptococcus agalactiae as well as their mixtures: mixture No. 1 — S. aureus and E. coli; mixture No. 2 — S. aureus and P. aeruginosa. Results. Presented data demonstrate that the modified VNIITU-1 exhibits significant antibacterial and antimycotic activity against most of the studied microorganisms compared to original sorbent.  Conclusion. Modified sorbents as antimicrobial and detoxifying drugs may further be employed in treatment of obstetrical-gynecological and surgical diseases. The carbon sorbents are promising materials for medicine, as they expand the potential of sorption therapy in clinical practice.

scholarly journals Antibacterial Action of Nanoparticle Loaded Nanocomposites Based on Graphene and Its Derivatives: A Mini-Review

2020 ◽  
Vol 21 (10) ◽  
pp. 3563 ◽  
Author(s):  
Ana María Díez-Pascual
Keyword(s):  
Graphene Oxide ◽  
Bacterial Infections ◽  
Food Packaging ◽  
Antibacterial Properties ◽  
High Specific Surface Area ◽  
Inorganic Nanoparticles ◽  
Antibacterial Action ◽  
Severe Problem ◽  
Microbial Infections ◽  
Thermal And Electrical Properties

Bacterial infections constitute a severe problem in various areas of everyday life, causing pain and death, and adding enormous costs to healthcare worldwide. Besides, they cause important concerns in other industries, such as cloth, food packaging, and biomedicine, among others. Despite the intensive efforts of academics and researchers, there is lack of a general solutions to restrict bacterial growth. Among the various approaches, the use of antibacterial nanomaterials is a very promising way to fight the microorganisms due to their high specific surface area and intrinsic or chemically incorporated antibacterial action. Graphene, a 2D carbon-based ultra-thin biocompatible nanomaterial with excellent mechanical, thermal, and electrical properties, and its derivatives, graphene oxide (GO) and reduced graphene oxide (rGO), are highly suitable candidates for restricting microbial infections. However, the mechanisms of antimicrobial action, their cytotoxicity, and other issues remain unclear. This mini-review provides select examples on the leading advances in the development of antimicrobial nanocomposites incorporating inorganic nanoparticles and graphene or its derivatives, with the aim of providing a better understanding of the antibacterial properties of graphene-based nanomaterials.

scholarly journals Metal-based nanoparticles, sensors, and their multifaceted application in food packaging

2021 ◽  
Vol 19 (1) ◽  
Author(s):  
Antul Kumar ◽  
Anuj Choudhary ◽  
Harmanjot Kaur ◽  
Sahil Mehta ◽  
Azamal Husen
Keyword(s):  
Food Packaging ◽  
Review Paper ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Production Sector ◽  
Food Industries ◽  
Food Properties ◽  
Current Review ◽  
Packaging Efficiency

AbstractDue to the global rise of the human population, one of the top-most challenges for poor and developing nations is to use the food produces safely and sustainably. In this regard, the storage of surplus food (and derived products) without loss of freshness, nutrient stability, shelf life, and their parallel efficient utilization will surely boost the food production sector. One of the best technologies that have emerged within the last twenty years with applications in the packaging of food and industrial materials is the use of green mode-based synthesized nanoparticles (NPs). These NPs are stable, advantageous as well as eco-friendly. Over the several years, numerous publications have confirmed that these NPs exert antibacterial, antioxidant, and antifungal activity against a plethora of pathogens. The storage in metal-based NPs (M-NPs) does not hamper the food properties and packaging efficiency. Additionally, these M-NPs help in the improvement of properties including freshness indicators, mechanical properties, antibacterial and water vapor permeability during food packaging. As a result, the nano-technological application facilitates a simple, alternate, interactive as well as reliable technology. It even provides positive feedback to food industries and packaging markets. Taken together, the current review paper is an attempt to highlight the M-NPs for prominent applications of antimicrobial properties, nanosensors, and food packaging of food items. Additionally, some comparative reports associated with M-NPs mechanism of action, risks, toxicity, and overall future perspectives have also been made.

scholarly journals Antimicrobial activities of different agents including pyrophyllite against foodborne pathogens: A brief review

2021 ◽  
pp. 189-201
Author(s):  
Aleksandra Bocarov-Stancic ◽  
Jelena Krulj ◽  
Marijana Maslovaric ◽  
Marija Bodroza-Solarov ◽  
Rade Jovanovic ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Metal Ion ◽  
Fungal Pathogens ◽  
Antimicrobial Agents ◽  
Antibacterial Properties ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Biological Origin ◽  
Antibacterial And Antifungal Activities ◽  
Mineral Adsorbents

There has been worldwide an increasing interest and more strict criteria for food/feed safety including absence or reduction of the total number of microorganisms (bacteria, moulds and yeasts). Besides heavy metals, materials of biological origin (plant extracts, bio waste, chitosan etc.), some mineral adsorbents also have antimicrobial properties. There is much information about the antibacterial activity of the modified bentonite, montmoriollonite, smectute, zeolites and antifungal activity of various metal ion-exchanged zeolites and natural mineral clay, but there is almost no information about the antimicrobial properties of pyrophyllite, a monoclinic mineral from the group of phyllosilicates. This work summarizes the recent developments of antimicrobial agents and their application, current research, and trends in the area, highlighting pyrophyllite and its potential applications. Pyrophyllite, an unexploited mineral, possesses antimicrobial properties such as antibacterial and antifungal activities against foodborne pathogens which contributes to the protection of consumer?s health and preservation of the environment. Results from preliminary investigations indicate that pyrophyllite showed antibacterial properties against Escherichia coli, Staphylococcus aureus, Enterococcus faecalis, and antifungal properties against fungal pathogens (Fusarium oxysporum, Phoma glomerata and Rhizoctonia solani). This mineral can also be used for biological control of F. oxysporum in the soil for growing potato.

scholarly journals Sputter-Deposited Ag Nanoparticles on Electrospun PCL Scaffolds: Morphology, Wettability and Antibacterial Activity

Coatings ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 345
Author(s):  
Daniele Valerini ◽  
Loredana Tammaro ◽  
Roberta Vitali ◽  
Gloria Guillot ◽  
Antonio Rinaldi
Keyword(s):  
Ag Nanoparticles ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
Deposition Process ◽  
Polymer Fibers ◽  
Antibacterial Action ◽  
Porous Scaffolds ◽  
Electrospinning Technique ◽  
Sputtering Deposition

Porous scaffolds made of biocompatible and environmental-friendly polymer fibers with diameters in the nano/micro range can find applications in a wide variety of sectors, spanning from the biomedical field to textiles and so on. Their development has received a boost in the last decades thanks to advances in the production methods, such as the electrospinning technique. Conferring antimicrobial properties to these fibrous structures is a primary requirement for many of their applications, but the addition of antimicrobial agents by wet methods can present a series of drawbacks. In this work, strong antibacterial action is successfully provided to electrospun polycaprolactone (PCL) scaffolds by silver (Ag) addition through a simple and flexible way, namely the sputtering deposition of silver onto the PCL fibers. SEM-EDS analyses demonstrate that the polymer fibers get coated by Ag nanoparticles without undergoing any alteration of their morphological integrity upon the deposition process. The influence on wettability is evaluated with polar (water) and non-polar (diiodomethane) liquids, evidencing that this coating method allows preserving the hydrophobic character of the PCL polymer. Excellent antibacterial action (reduction > 99.995% in 4 h) is demonstrated against Escherichia coli. The easy fabrication of these PCL-Ag mats can be applicable to the production of biomedical devices, bioremediation and antifouling systems in filtration, personal protective equipment (PPE), food packaging materials, etc.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

scholarly journals Curcumin: Modern Applications for a Versatile Additive

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 519
Author(s):  
Florentina Monica Raduly ◽  
Valentin Raditoiu ◽  
Alina Raditoiu ◽  
Violeta Purcar
Keyword(s):  
Bacterial Infections ◽  
Natural Compound ◽  
Review Paper ◽  
Curcuma Longa ◽  
Antibacterial Properties ◽  
Point Of View ◽  
Nano Particles ◽  
Synergistic Activity ◽  
Quality Of Food

The recent development of several methods for extracting curcumin from the root of the plant Curcuma longa has led to intensified research on the properties of curcumin and its fields of application. Following the studies and the accreditation of curcumin as a natural compound with antifungal, antiviral, and antibacterial properties, new fields of application have been developed in two main directions—food and medical, respectively. This review paper aims to synthesize the fields of application of curcumin as an additive for the prevention of spoilage, safety, and quality of food. Simultaneously, it aims to present curcumin as an additive in products for the prevention of bacterial infections and health care. In both cases, the types of curcumin formulations in the form of (nano)emulsions, (nano)particles, or (nano)composites are presented, depending on the field and conditions of exploitation or their properties to be used. The diversity of composite materials that can be designed, depending on the purpose of use, leaves open the field of research on the conditioning of curcumin. Various biomaterials active from the antibacterial and antibiofilm point of view can be intuited in which curcumin acts as an additive that potentiates the activities of other compounds or has a synergistic activity with them.

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.

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