scholarly journals The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process

Antibiotics ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 418
Author(s):  
Shelley M. Horne ◽  
Angel Ugrinov ◽  
Birgit M. Prüβ
Keyword(s):  
Microbial Activity ◽  
Food Processing ◽  
Ethyl Acetoacetate ◽  
Mass Spectra ◽  
Heating Process ◽  
Toxic Compounds ◽  
Minimal Inhibitory Concentrations ◽  
E Coli ◽  
Cooking Process ◽  
Early Retention

β-Phenylethylamine hydrochloride (PEA-HCl) and ethyl acetoacetate (EAA) are anti-microbials with applications in food processing. As food anti-microbials, the compounds will have to withstand the cooking process without changing to toxic compounds. With this Communication, we address the question of whether PEA and EAA are altered when heated to 73.9 °C or 93.3 °C. A combination of gas chromatography and mass spectrometry was used to analyze solutions of PEA(-HCl) or EAA in beef broth or water. In addition, the anti-microbial activity of PEA-HCl and EAA was compared between heated and unheated samples at a range of concentrations. The gas chromatograms of PEA(-HCl) and EAA showed one peak at early retention times that did not differ between the heated and unheated samples. The mass spectra for PEA and EAA were near identical to those from a spectral database and did not show any differences between the heated and unheated samples. We conclude that PEA(-HCl) and EAA formed pure solutions and were not altered during the heating process. In addition, the anti-microbial activity of PEA-HCl and EAA did not change after the heating of the compounds. Regardless of temperature, the minimal inhibitory concentrations (MICs) for PEA-HCl were 20.75 mmol mL−1 for Escherichia coli and Salmonella enterica serotype Typhimurium. For EAA, the MICs were 23.4 mmol mL−1 for E. coli and 15.6 mmol mL−1 for S. enterica.

scholarly journals Prevalence of Salmonella contamination in processing chain of selected chicken based side dishes

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 690-696
Author(s):  
R. Novera ◽  
W.P. Rahayu ◽  
H.D. Kusumaningrum ◽  
N. Indrotristanto ◽  
E. Nikastri
Keyword(s):  
Food Processing ◽  
Most Probable Number ◽  
Heating Process ◽  
Contributing Factors ◽  
Salmonella Spp ◽  
Probable Number ◽  
Cooking Process ◽  
School Canteen ◽  
Polymerase Chain ◽  
Side Dishes

This study was aimed to determine the prevalence, the level and the main contributing factors to contamination of Salmonella spp. in four selected chicken-based side dishes prepared for the school canteens. One hundred and seven samples were collected from four different food processing chains, i.e. fried chicken with precooking, fried chicken without precooking, breaded fried chicken, and sauced chicken. Salmonella contamination was determined by the most probable number (MPN) and confirmed with polymerase chain reaction. Salmonella spp. were detected in 8 of 21 chicken cuts samples (360-920 MPN/g) and in 4 of 30 end products samples (0.61-3 MPN/g). The fact that Salmonella was still found at the end product indicated that cross-contamination and/or inadequate heating process likely occurred. Besides the chicken cuts, the contributing factors to the Salmonella contamination were water (4 of 17 samples) and seasonings (8 of 13 samples). To ensure the safety of chicken-based side dishes prepared for the school canteen, adequate cooking process must be performed by all food handlers. The results of this study might contribute to analysing the risk of salmonellosis in Indonesia.

scholarly journals A novel bis(pyrazolyl)methane compound as a potential agent against Gram-positive bacteria

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Pedro Seguí ◽  
John J. Aguilera-Correa ◽  
Elena Domínguez-Jurado ◽  
Christian M. Sánchez-López ◽  
Ramón Pérez-Tanoira ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Inhibitory Effect ◽  
Eukaryotic Cell ◽  
Liver Carcinoma ◽  
Gram Positive ◽  
Minimal Inhibitory Concentrations ◽  
E Coli ◽  
Gram Positive Bacteria ◽  
Therapeutic Compounds ◽  
Toxic Concentrations

AbstractThis study was designed to propose alternative therapeutic compounds to fight against bacterial pathogens. Thus, a library of nitrogen-based compounds bis(triazolyl)methane (1T–7T) and bis(pyrazolyl)methane (1P–11P) was synthesised following previously reported methodologies and their antibacterial activity was tested using the collection strains of Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Pseudomonas aeruginosa. Moreover, the novel compound 2P was fully characterized by IR, UV–Vis and NMR spectroscopy. To evaluate antibacterial activity, minimal inhibitory concentrations (MICs), minimal bactericidal concentrations (MBCs), minimum biofilm inhibitory concentrations (MBICs), and minimum biofilm eradication concentrations (MBECs) assays were carried out at different concentrations (2–2000 µg/mL). The MTT assay and Resazurin viability assays were performed in both human liver carcinoma HepG2 and human colorectal adenocarcinoma Caco-2 cell lines at 48 h. Of all the synthesised compounds, 2P had an inhibitory effect on Gram-positive strains, especially against S. aureus. The MIC and MBC of 2P were 62.5 and 2000 µg/mL against S. aureus, and 250 and 2000 µg/mL against E. faecalis, respectively. However, these values were > 2000 µg/mL against E. coli and P. aeruginosa. In addition, the MBICs and MBECs of 2P against S. aureus were 125 and > 2000 µg/mL, respectively, whereas these values were > 2000 µg/mL against E. faecalis, E. coli, and P. aeruginosa. On the other hand, concentrations up to 250 µg/mL of 2P were non-toxic doses for eukaryotic cell cultures. Thus, according to the obtained results, the 2P nitrogen-based compound showed a promising anti-Gram-positive effect (especially against S. aureus) both on planktonic state and biofilm, at non-toxic concentrations.

scholarly journals Detecting Bacterial Biofilms Using Fluorescence Hyperspectral Imaging and Various Discriminant Analyses

Sensors ◽  
2021 ◽  
Vol 21 (6) ◽  
pp. 2213
Author(s):  
Ahyeong Lee ◽  
Saetbyeol Park ◽  
Jinyoung Yoo ◽  
Jungsook Kang ◽  
Jongguk Lim ◽  
...  
Keyword(s):  
Discriminant Analysis ◽  
Hyperspectral Imaging ◽  
Food Processing ◽  
Nearest Neighbor ◽  
Hyperspectral Image ◽  
Uv Light ◽  
Hyperspectral Images ◽  
K Nearest Neighbor ◽  
E Coli ◽  
Discriminant Analyses

Biofilms formed on the surface of agro-food processing facilities can cause food poisoning by providing an environment in which bacteria can be cultured. Therefore, hygiene management through initial detection is important. This study aimed to assess the feasibility of detecting Escherichia coli (E. coli) and Salmonella typhimurium (S. typhimurium) on the surface of food processing facilities by using fluorescence hyperspectral imaging. E. coli and S. typhimurium were cultured on high-density polyethylene and stainless steel coupons, which are the main materials used in food processing facilities. We obtained fluorescence hyperspectral images for the range of 420–730 nm by emitting UV light from a 365 nm UV light source. The images were used to perform discriminant analyses (linear discriminant analysis, k-nearest neighbor analysis, and partial-least squares discriminant analysis) to identify and classify coupons on which bacteria could be cultured. The discriminant performances of specificity and sensitivity for E. coli (1–4 log CFU·cm−2) and S. typhimurium (1–6 log CFU·cm−2) were over 90% for most machine learning models used, and the highest performances were generally obtained from the k-nearest neighbor (k-NN) model. The application of the learning model to the hyperspectral image confirmed that the biofilm detection was well performed. This result indicates the possibility of rapidly inspecting biofilms using fluorescence hyperspectral images.

Food Allergy and Food Poisoning

2017 ◽  
pp. 196-229 ◽  
Author(s):  
Jose Iñaki Alava Marquinez ◽  
Miguel Angel Lopez
Keyword(s):  
Food Allergy ◽  
Human Activity ◽  
Food Processing ◽  
Food Poisoning ◽  
Toxic Compounds ◽  
Safe Level ◽  
Clear Explanation ◽  
Different Origins

Taken into account data from which is considered a product not safe, estimate the safe level of a contaminant on food, for example, always have many unavoidable uncertainties. It cannot be overemphasized enough, that this also happens as in any other human activity. In most cases, we hope, to define as clearly as possible the eventual risk associated with particular conditions of exposure to a given substance in food. There are numerous toxic compounds that reside naturally in certain foods that unable these to be consumed above certain limits or even are fully prohibited in some other countries. Chapter starts with a clear explanation of differences and relationships between food allergy and food poisoning, continued with main allergens in food and main toxics. Finally, authors summarize different origins of toxins and allergens (natural from foods, from additives, pollutants and food processing).

scholarly journals Synthesis, Characterization and in vitro Antimicrobial Screening of Some Novel Series of 2-Azetidinone Derivatives Integrated with Quinoline, Pyrazole and Benzofuran Moieties

2020 ◽  
Vol 32 (4) ◽  
pp. 896-900
Author(s):  
M. Idrees ◽  
Y.G. Bodkhe ◽  
N.J. Siddiqui ◽  
S.S. Kola
Keyword(s):  
Mass Spectra ◽  
Pathogenic Bacteria ◽  
Catalytic Amount ◽  
Spectral Studies ◽  
One Pot ◽  
E Coli ◽  
One Pot Condensation ◽  
Cyclocondensation Reaction ◽  
In Vitro Antibacterial Activity

A series of 5-(benzofuran-2-yl)-N-(3-chloro-4-(2-(p-tolyloxy) substituted quinolin-3-yl)-2-oxoazetidin-1-yl)-1-phenyl-1H-pyrazole-3-carboxamide derivatives (4a-f) were synthesized with excellent yields by cyclocondensation reaction of 5-(benzofuran-2-yl)-N′-(2-(p-tolyloxy) substituted quinolin-3-yl)methylene)-1-phenyl-1H-pyrazole-3-carbohydrazide (3a-f) with chloroacetyl chloride in presence of triethylamine in DMF. One pot condensation of 5-(benzofuran-2-yl)-1-phenyl-1H-pyrazole-3-carbohydrazide (1) with 2-(p-tolyloxy) substituted quinoline-3-carbaldehyde (2a-f) in ethanol solvent in presence of catalytic amount of acetic acid gave intermediate compounds (3a-f). The structures of newly synthesized compounds have been substantiated through elemental analysis and spectral studies viz. 1H NMR, 13C NMR, IR and mass spectra. All the synthesized compounds were screened for their in vitro antibacterial activity against pathogenic bacteria such as S. aureus and E. coli at different concentrations.

Top-Down Garbage Collector: a tool for selecting high-quality top-down proteomics mass spectra

2019 ◽  
Vol 35 (18) ◽  
pp. 3489-3490 ◽  
Author(s):  
Diogo B Lima ◽  
André R F Silva ◽  
Mathieu Dupré ◽  
Marlon D M Santos ◽  
Milan A Clasen ◽  
...  
Keyword(s):  
Quality Control ◽  
Mass Spectra ◽  
Rate Increase ◽  
Supplementary Information ◽  
Supplementary Data ◽  
Top Down ◽  
High Quality ◽  
Garbage Collector ◽  
E Coli ◽  
Spectral Libraries

Abstract Motivation We present the first tool for unbiased quality control of top-down proteomics datasets. Our tool can select high-quality top-down proteomics spectra, serve as a gateway for building top-down spectral libraries and, ultimately, improve identification rates. Results We demonstrate that a twofold rate increase for two E. coli top-down proteomics datasets may be achievable. Availability and implementation http://patternlabforproteomics.org/tdgc, freely available for academic use. Supplementary information Supplementary data are available at Bioinformatics online.

Screening of Antimicrobial Activity and Cytotoxic Effects of Two Cladonia Species

2013 ◽  
Vol 68 (5-6) ◽  
pp. 191-197 ◽  
Author(s):  
Birkan Açıkgöz ◽  
İskender Karaltı ◽  
Melike Ersöz ◽  
Zeynep M. Coşkun ◽  
Gülşah Çobanoğlu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antimicrobial Activities ◽  
Chloroform Extract ◽  
Cytotoxic Effects ◽  
Minimal Inhibitory Concentrations ◽  
E Coli ◽  
Methanol Extracts ◽  
Gram Positive Bacteria

The present study explores the antimicrobial activity and cytotoxic effects in culture assays of two fruticose soil lichens, Cladonia rangiformis Hoffm. and Cladonia convoluta (Lamkey) Cout., to contribute to possible pharmacological uses of lichens. In vitro antimicrobial activities of methanol and chloroform extracts against two Gram-negative bacteria (Pseudomonas aeruginosa and Escherichia coli), two Gram-positive bacteria (Enterococcus faecalis and Staphylococcus aureus), and the yeast Candida albicans were examined using the paper disc method and through determination of minimal inhibitory concentrations (MICs). The data showed the presence of antibiotic substances in the chloroform and the methanol extracts of the lichen species. The chloroform extracts exhibited more signifi cant antimicrobial activity than the methanol extracts. However, a higher antifungal activity was noted in the methanol extract of C. rangiformis. The maximum antimicrobial activity was recorded for the chloroform extract of C. convoluta against E. coli. The cytotoxic effects of the lichen extracts on human breast cancer MCF-7 cells were evaluated by the trypan blue assay yielding IC50 values of ca. 173 and 167 μg/ml for the extracts from C. rangiformis and C. convoluta, respectively.

scholarly journals Facultative Anaerobes Shape Multispecies Biofilms Composed of Meat Processing Surface Bacteria and Escherichia coli O157:H7 or Salmonella enterica Serovar Typhimurium

2019 ◽  
Vol 85 (17) ◽  
Author(s):  
Jeyachchandran Visvalingam ◽  
Hui Wang ◽  
Tim C. Ells ◽  
Xianqin Yang
Keyword(s):  
Food Processing ◽  
Salmonella Enterica ◽  
Biofilm Formation ◽  
Single Species ◽  
Meat Processing ◽  
Content Type ◽  
E Coli ◽  
Facultative Anaerobes ◽  
Serovar Typhimurium ◽  
Multispecies Biofilms

ABSTRACT This study investigated the microbial dynamics in multispecies biofilms of Escherichia coli O157:H7 strain 1934 (O157) or Salmonella enterica serovar Typhimurium ATCC 14028 (ST) and 40 strains of meat processing surface bacteria (MPB). Biofilms of O157 or ST with/without MPB were developed on stainless steel coupons at 15°C for up to 6 days. Bacteria in suspensions (inoculum, days 2 and 6) and biofilms (days 2 and 6) were enumerated by plating. The composition of multispecies cultures was determined by 16S rRNA gene sequencing. In suspensions, levels of O157 and ST were ∼2 log higher in single-species than in multispecies cultures on both sampling days. ST was 3 log higher in single-species than in multispecies biofilms. A similar trend, though to a lesser extent, was observed for O157 in biofilms on day 2 but not on day 6. No difference (P > 0.05) in bacterial counts was noted for the two MPB-pathogen cocultures at any time during incubation. Bacterial diversity in multispecies cultures decreased with incubation time, irrespective of the pathogen or culture type. The changes in the relative abundance of MPB were similar for the two MPB-pathogen cocultures, though different interbacterial interactions were noted. Respective fractions of ST and O157 were 2.1% and 0.97% initially and then 0.10% and 0.07% on day 2, and 0.60% and 0.04% on day 6. The relative proportions of facultative anaerobes in both multispecies cultures were greater in both suspensions and biofilms than in the inoculum. Citrobacter, Hafnia, Aeromonas, and Carnobacterium predominated in biofilms but not always in the planktonic cultures. IMPORTANCE Results of this study demonstrate that Salmonella enterica serovar Typhimurium and E. coli O157:H7 can integrate into biofilms when cocultured with bacteria from meat plant processing surfaces. However, the degree of biofilm formation for both pathogens was substantially reduced in the presence of the competing microbiota, with S. Typhimurium more greatly affected than E. coli O157:H7. The expression of extracellular determinants such as curli and cellulose appears to be less important for biofilm formation of the pathogens in multispecies cultures than in monoculture. In contrast to previous reports regarding food processing surface bacteria, data collected here also demonstrate that facultative anaerobes may have a competitive edge over strict aerobes in establishing multispecies biofilms. It would be important to take into account the presence of background bacteria when evaluating the potential persistence of a pathogen in food processing facilities.

scholarly journals Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Nahid Tamanna ◽  
Niaz Mahmood
Keyword(s):  
Maillard Reaction ◽  
Food Processing ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Health And Nutrition ◽  
Almost Everywhere ◽  
Cooking Process ◽  
Nonenzymatic Browning ◽  
Processing Effects ◽  
Baking Industry

Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.

scholarly journals Microbial Activity in the Large Intestine of Chicks Fed Diets with Different Types and Levels of Inulin

2016 ◽  
Vol 16 (4) ◽  
pp. 1141-1152 ◽  
Author(s):  
Ilona Bachanek ◽  
Marcin Barszcz ◽  
Marcin Taciak ◽  
Anna Tuśnio ◽  
Jacek Skomiał
Keyword(s):  
Microbial Activity ◽  
Large Intestine ◽  
Short Chain Fatty Acids ◽  
Degree Of Polymerization ◽  
Histamine Concentration ◽  
Bacterial Populations ◽  
Dietary Level ◽  
E Coli ◽  
Feeding Diets ◽  
Lactobacillus Spp

Abstract The aim of the study was to evaluate the effects of dietary level of two types of inulin differing in the degree of polymerization (DP) on microbial activity in the large intestine of chicks. The experiment was performed on 70 one-day-old Ross 308 male chicks divided into 7 groups fed starter-type diets without inulin addition or supplemented with 0.2%, 0.4% or 0.6% of inulin with DP≥10 (IN10), or DP≥23 (IN23). After 14 days of feeding birds were sacrificed to collect digesta samples from caeca and colon. Caecal digesta was examined for pH, concentrations of short-chain fatty acids (SCFA) and amines, activities of β-glucosidase and mucinase, and relative amount of selected bacterial populations, whereas in colonic digesta only pH, SCFA and amines were analysed. Regardless of DP, inulin level did not affect digesta pH, activity of bacterial enzymes and relative amounts of Clostridium spp., Lactobacillus spp., Bifidobacterium spp. and E. coli populations. Dietary level of IN10 significantly affected propionic acid concentration, which was greater in caecal digesta of birds fed diet supplemented with 0.2% of IN10 compared to other groups and feeding diets supplemented with all levels of IN10 significantly reduced histamine concentration compared to the control. There were no effects of inulin on microbial activity indices in the colon. The present study indicates that, regardless of DP, inulin does not modify considerably microbial activity in the large intestine of chicks.

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