scholarly journals Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review

Biosensors ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 58
Author(s):  
Athmar A. Ali ◽  
Ammar B. Altemimi ◽  
Nawfal Alhelfi ◽  
Salam A. Ibrahim
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Rapid Detection ◽  
Food Industry ◽  
Food Products ◽  
Biological Detection ◽  
Novel Approach ◽  
Industrial Use ◽  
Biochemical Signals ◽  
Food Bacteria

The use of biosensors is considered a novel approach for the rapid detection of foodborne pathogens in food products. Biosensors, which can convert biological, chemical, or biochemical signals into measurable electrical signals, are systems containing a biological detection material combined with a chemical or physical transducer. The objective of this review was to present the effectiveness of various forms of sensing technologies for the detection of foodborne pathogens in food products, as well as the criteria for industrial use of this technology. In this article, the principle components and requirements for an ideal biosensor, types, and their applications in the food industry are summarized. This review also focuses in detail on the application of the most widely used biosensor types in food safety.

scholarly journals Bacteriophages and Their Role in Food Safety

2012 ◽  
Vol 2012 ◽  
pp. 1-13 ◽  
Author(s):  
Sanna M. Sillankorva ◽  
Hugo Oliveira ◽  
Joana Azeredo
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Farm Animals ◽  
General Introduction ◽  
Natural Antimicrobial ◽  
Animal Products ◽  
Bacterial Diseases ◽  
Food Contact Surfaces ◽  
Horticultural Products

The interest for natural antimicrobial compounds has increased due to alterations in consumer positions towards the use of chemical preservatives in foodstuff and food processing surfaces. Bacteriophages fit in the class of natural antimicrobial and their effectiveness in controlling bacterial pathogens in agro-food industry has led to the development of different phage products already approved by USFDA and USDA. The majority of these products are to be used in farm animals or animal products such as carcasses, meats and also in agricultural and horticultural products. Treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases and ultimately promote safe environments in animal and plant food production, processing, and handling. This is an overview of recent work carried out with phages as tools to promote food safety, starting with a general introduction describing the prevalence of foodborne pathogens and bacteriophages and a more detailed discussion on the use of phage therapy to prevent and treat experimentally induced infections of animals against the most common foodborne pathogens, the use of phages as biocontrol agents in foods, and also their use as biosanitizers of food contact surfaces.

Understanding of food biofilms by the application of omics techniques

2021 ◽  
Author(s):  
Lei Yuan ◽  
Fedrick C Mgomi ◽  
Zhenbo Xu ◽  
Ni Wang ◽  
Guoqing He ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Biofilm Formation ◽  
Food Industry ◽  
Processing Conditions ◽  
Protective Barrier ◽  
And Control

Biofilms constitute a protective barrier for foodborne pathogens to survive under stressful food processing conditions. Therefore, studies into the development and control of biofilms by novel techniques are vital for the food industry. In recent years, foodomics techniques have been developed for biofilm studies, which contributed to a better understanding of biofilm behavior, physiology, composition, as well as their response to antibiofilm methods at different molecular levels including genes, RNA, proteins and metabolic metabolites. Throughout this review, the main studies where foodomics tools used to explore the mechanisms for biofilm formation, dispersal and elimination were reviewed. The data summarized from relevant studies are important to design novel and appropriate biofilm elimination methods for enhancing food safety at any point of food processing lines.

A Novel Approach To Enhance Food Safety: Industry-Academia-Government Partnership for Applied Research

2009 ◽  
Vol 72 (7) ◽  
pp. 1509-1512 ◽  
Author(s):  
MICHAEL T. OSTERHOLM ◽  
JULIE OSTROWSKY ◽  
JEFF A. FARRAR ◽  
ROBERT B. GRAVANI ◽  
ROBERT V. TAUXE ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Applied Research ◽  
Future Research ◽  
Advisory Panel ◽  
Safety Issues ◽  
Leafy Greens ◽  
Safety Research ◽  
Novel Approach ◽  
Entry Points

An independent collaborative approach was developed for stimulating research on high-priority food safety issues. The Fresh Express Produce Safety Research Initiative was launched in 2007 with $2 million in unrestricted funds from industry and independent direction and oversight from a scientific advisory panel consisting of nationally recognized food safety experts from academia and government agencies. The program had two main objectives: (i) to fund rigorous, innovative, and multi-disciplinary research addressing the safety of lettuce, spinach, and other leafy greens and (ii) to share research findings as widely and quickly as possible to support the development of advanced safeguards within the fresh-cut produce industry. Sixty-five proposals were submitted in response to a publicly announced request for proposals and were competitively evaluated. Nine research projects were funded to examine underlying factors involved in Escherichia coli O157:H7 contamination of lettuce, spinach, and other leafy greens and potential strategies for preventing the spread of foodborne pathogens. Results of the studies, published in the Journal of Food Protection, help to identify promising directions for future research into potential sources and entry points of contamination and specific factors associated with harvesting, processing, transporting, and storing produce that allow contaminants to persist and proliferate. The program provides a model for leveraging the strengths of industry, academia, and government to address high-priority issues quickly and directly through applied research. This model can be productively extended to other pathogens and other leafy and nonleafy produce.

scholarly journals Astaxanthin for the Food Industry

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2666
Author(s):  
Barbara Stachowiak ◽  
Piotr Szulc
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Food Industry ◽  
Health Benefits ◽  
Food Technology ◽  
Red Color ◽  
Health Promoting ◽  
Industrial Use ◽  
Commercial Sources

Xanthophyll astaxanthin, which is commonly used in aquaculture, is one of the most expensive and important industrial pigments. It is responsible for the pink and red color of salmonid meat and shrimp. Due to having the strongest anti-oxidative properties among carotenoids and other health benefits, natural astaxanthin is used in nutraceuticals and cosmetics, and in some countries, occasionally, to fortify foods and beverages. Its use in food technology is limited due to the unknown effects of long-term consumption of synthetic astaxanthin on human health as well as few sources and the high cost of natural astaxanthin. The article characterizes the structure, health-promoting properties, commercial sources and industrial use of astaxanthin. It presents the possibilities and limitations of the use of astaxanthin in food technology, considering its costs and food safety. It also presents the possibilities of stabilizing astaxanthin and improving its bioavailability by means of micro- and nanoencapsulation.

scholarly journals Application of Nanoparticles In Ensuring Food Safety

2020 ◽  
pp. 367-369
Author(s):  
T. Ganesh Kumar ◽  
P. Mahesh Reddy ◽  
C. V. Rajagopala Reddy
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Food Packaging ◽  
Free Food ◽  
Food Microbiology ◽  
Life Extension ◽  
Food Science ◽  
Industry Applications

Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This review summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties.

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.

scholarly journals State of the Art on Functional Coatings for Applications in The Agri-Food Industry

2021 ◽  
Vol 78 (2) ◽  
pp. 1
Author(s):  
Paul Alexandru POPESCU ◽  
Vlad Ioan POPA ◽  
Amalia Carmen MITELUT ◽  
Elisabeta Elena POPA ◽  
Mihaela Cristina DRAGHICI ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Food Products ◽  
Barrier Properties ◽  
Edible Films ◽  
Functional Coatings ◽  
Novel Approach ◽  
Edible Packaging

Nowadays, consumer’s awareness regarding edible and functional coatings used in the food industry is increasing because of their novel approach on prolonging the shelf life of agri-food products that during storage, are subjected to a loss of quality attributes, which inevitably contributes to food waste. In order to combat this problem, functional coatings and edible films can be used because of their capability to extend the shelf life of food products by providing gas and water barrier properties and delaying microbial spoilage. The aim of this study is to review the literature and outline the most recent findings and developments regarding edible and functional coatings used in the food industry. Functional and edible coatings can be applied on different types of food products, like meat products, different kinds of cheeses and fruits and vegetables. mainly because they help maintain the organoleptic proprieties, such as aroma, taste and appearance and prologue their shelf life. The new concept of functional coatings and edible packaging has significantly influenced the marketing and safety aspects of food products and further studies and developments are needed to improve these technologies.

scholarly journals Minat Beli Masyarakat Non Muslim terhadap Produk Makanan Halal

2021 ◽  
Vol 3 (3) ◽  
pp. 284-305
Author(s):  
Crysanti Ishardini ◽  
Darwanto Darwanto ◽  
Faisal Salistia ◽  
Dedi Junaedi
Keyword(s):  
Regression Analysis ◽  
Food Safety ◽  
Food Industry ◽  
Linear Regression Analysis ◽  
Sampling Technique ◽  
Food Products ◽  
Multiple Linear Regression Analysis ◽  
Muslim Community ◽  
Halal Food ◽  
Muslim Communities

The halal industry has experienced very rapid growth in recent years, including the halal food industry. Halal food is not only for Muslims but also for non-Muslims. Along with the development of the halal industry and the increasing number of non-Muslim residents, non-Muslim communities can become opportunities in the development of the halal food industry. This study was conducted to determine the effect of halal awareness, halal certification, promotion, price, and food safety on non-Muslim community buying interest in Semarang City on halal food products. The population in this study were non-Muslim communities in Semarang City who had bought halal food products and the number of samples used was 100 respondents. Sampling was determined by the purposive sampling technique. Data was collected by distributing questionnaires. The data obtained were then analyzed using multiple linear regression analysis. The results showed that halal awareness, halal certification, promotion, price, and food safety had a positive and significant effect on buying interest.

Green Practices, Standards and Conformity Issues in the Indian Food Processing Industry

2017 ◽  
Vol 7 (02) ◽  
Author(s):  
S. B. Azhar ◽  
F. M. Khan ◽  
A. S. Gupta
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Industry ◽  
Food Products ◽  
Global Market ◽  
International Standards ◽  
Processed Food ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Traceability System

The food processing industry of India is significantly affected by the substandard quality issues. Insufficient focus on safety and quality standards has affected export of processed food products and also resulted in low competitive advantage in the global market. Even in the domestic market due to increased awareness, people demand secure, non-toxic and pesticide-free products. The paper reviews literature related to food standards and aims to comprehend food safety regulations existing in India along with the present state of preparedness of the food industry to comply with the international standards. The policy measures to be undertaken to this effect are also examined. Promotional activities like credible labelling and certifications are essential to popularize the safety attribute of processed food products and up-gradation of Agmark standards to Codex Alimentarius requirements by the Indian government are necessary to ensure high quality of food products. One of the main precautionary methods for food safety concern is effective implantation of traceability. In order to improve food traceability system and increase the business performance of food industry, management should focus on regulatory framework, food safety, food quality, and certification. The suggestions presented if implemented efficiently would assist in growth of the Indian agro industry, both at the domestic and global level.

Minat Beli Masyarakat Non Muslim terhadap Produk Makanan Halal

2021 ◽  
Vol 4 (1) ◽  
pp. 14-35
Author(s):  
Crysanti Ishardini ◽  
Darwanto Darwanto
Keyword(s):  
Regression Analysis ◽  
Food Safety ◽  
Food Industry ◽  
Linear Regression Analysis ◽  
Sampling Technique ◽  
Food Products ◽  
Multiple Linear Regression Analysis ◽  
Muslim Community ◽  
Halal Food ◽  
Muslim Communities

The halal industry has experienced very rapid growth in recent years, including the halal food industry. Halal food is not only for Muslims but also for non-Muslims. Along with the development of the halal industry and the increasing number of non-Muslim residents, non-Muslim communities can become opportunities in the development of the halal food industry. This study was conducted to determine the effect of halal awareness, halal certification, promotion, price, and food safety on non-Muslim community buying interest in Semarang City on halal food products. The population in this study were non-Muslim communities in Semarang City who had bought halal food products and the number of samples used was 100 respondents. Sampling was determined by the purposive sampling technique. Data was collected by distributing questionnaires. The data obtained were then analyzed using multiple linear regression analysis. The results showed that halal awareness, halal certification, promotion, price, and food safety had a positive and significant effect on buying interest.

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