scholarly journals Potential Activity of Albino Grifola frondosa Mushroom Extract against Biofilm of Meticillin-Resistant Staphylococcus aureus

2021 ◽  
Vol 7 (7) ◽  
pp. 551
Author(s):  
Teresa Fasciana ◽  
Maria Letizia Gargano ◽  
Nicola Serra ◽  
Elena Galia ◽  
Ignazio Arrigo ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Food Safety ◽  
Process Control ◽  
Foodborne Pathogens ◽  
Functional Food ◽  
Antimicrobial Properties ◽  
Grifola Frondosa ◽  
Biofilm Production ◽  
Potential Activity ◽  
Natural Additive

Mushroom extracts are a rich source of natural compounds with antimicrobial properties, which are able to prevent, to some extent, the growth of foodborne pathogens. The aim of this study was to investigate the potential of extracts from albino Grifola frondosa (GF), commonly known as maitake, to inhibit the growth of some bacteria and the biofilm production by Staphylococcus aureus. We obtained not only a significant reduction of OD score between biofilm and biofilm plus albino G. frondosa extract group, but also a reduction of category of biofilm. In addition, we observed a significant presence of isolates with strong category for the biofilm group and a significant presence of isolates with absent category for the biofilm plus albino G. frondosa extract group. These results confirm that the use of albino G. frondosa extract reduces in significant way the presence of biofilm. Our results suggest and confirm that albino G. frondosa extracts could be employed as functional food and could be used as a natural additive for food process control and food safety.

scholarly journals Elicitation of Stress-Induced Phenolic Metabolites for Antimicrobial Applications against Foodborne Human Bacterial Pathogens

Antibiotics ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 109
Author(s):  
Ashish Christopher ◽  
Dipayan Sarkar ◽  
Kalidas Shetty
Keyword(s):  
Food Safety ◽  
Bacterial Pathogens ◽  
Health Benefits ◽  
Antimicrobial Properties ◽  
Pentose Phosphate ◽  
Plant Food ◽  
Gut Health ◽  
Phenolic Metabolites ◽  
Effective Strategies ◽  
Specific Objective

Foodborne bacterial pathogens in consumed foods are major food safety concerns worldwide, leading to serious illness and even death. An exciting strategy is to use novel phenolic compounds against bacterial pathogens based on recruiting the inducible metabolic responses of plant endogenous protective defense against biotic and abiotic stresses. Such stress-inducible phenolic metabolites have high potential to reduce bacterial contamination, and particularly improve safety of plant foods. The stimulation of plant protective response by inducing biosynthesis of stress-inducible phenolics with antimicrobial properties is among the safe and effective strategies that can be targeted for plant food safety and human gut health benefits. Metabolically driven elicitation with physical, chemical, and microbial elicitors has shown significant improvement in the biosynthesis of phenolic metabolites with antimicrobial properties in food and medicinal plants. Using the above rationale, this review focuses on current advances and relevance of metabolically driven elicitation strategies to enhance antimicrobial phenolics in plant food models for bacterial-linked food safety applications. Additionally, the specific objective of this review is to explore the potential role of redox-linked pentose phosphate pathway (PPP) regulation for enhancing biosynthesis of stress-inducible antibacterial phenolics in elicited plants, which are relevant for wider food safety and human health benefits.

scholarly journals Food Safety and Food Waste in One Portuguese Public Hospital

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 36
Author(s):  
Carla Gonçalves ◽  
Ana Gomes ◽  
Alexandra Esteves ◽  
José António Silva ◽  
Cristina Maria Saraiva
Keyword(s):  
Staphylococcus Aureus ◽  
Food Safety ◽  
Bacillus Cereus ◽  
Food Waste ◽  
Estimation Method ◽  
Physical Method ◽  
Salmonella Spp ◽  
Hospital Units ◽  
Development Goals ◽  
And Staphylococcus Aureus

The present study aims to contribute to sustainable development goals by increasing knowledge of food safety and food waste of meals produced by the cook–chill system in hospital units. The food waste (FW) of meals served at lunch was evaluated for all new hospitalized patients with light diet (n = 17) and soft texture diet (n = 10), during their hospital stay, using the physical method by weighing for dish and the visual estimation method for the soup. Samples of each diet (light, n = 3; soft texture, n = 3) were also collected in four different moments (after cooked, after cold transportation, after refrigerated storage and after hot regeneration) for detection and enumeration of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus and enumeration of Escherichia coli, Clostridium spp., Bacillus cereus, Enterobacteriaceae, total viable counts (TVC) at 30 °C, as well as pH, water activity, moisture, ashes and protein. The FW (%) of the light diet (n = 64) was 39.8 ± 6.3 in dish and 14.9 ± 5.4 in soup, and of the soft texture diet (n = 51) was 65.1 ± 9.0 in dish and 39.0 ± 5.8 in soup. Regarding the percentage of protein per meal, both light (8.73%) and soft (3.33%) diets presented on average values lower than those recommended by the WHO (10–15% protein). The value of different microorganisms varied along the production moments; however, the final products in the light diet (after hot regeneration) presented 1.34–1.73 log cfu/g of TVC. Counts of Bacillus cereus and Staphylococcus aureus were also obtained at low levels (less than 1 log cfu/g). Besides these results, the risk of foodborne diseases should be considered. The implementation of effective measures to increase food safety and reduce FW in hospital is crucial.

scholarly journals Investigation of the Anti-Methicillin-Resistant Staphylococcus aureus Activity of (+)-Tanikolide- and (+)-Malyngolide-Based Analogues Prepared by Asymmetric Synthesis

2021 ◽  
Vol 22 (12) ◽  
pp. 6400
Author(s):  
Joseph Breheny ◽  
Cian Kingston ◽  
Robert Doran ◽  
Joao Anes ◽  
Marta Martins ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Asymmetric Synthesis ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Antimicrobial Properties ◽  
Side Chain ◽  
Alkyl Side Chain ◽  
Methicillin Resistant ◽  
Antibacterial And Antifungal

Herein, we report antibacterial and antifungal evaluation of a series of previously prepared (+)-tanikolide analogues. One analogue, (4S,6S)-4-methyltanikolide, displayed promising anti-methicillin-resistant Staphylococcus aureus activity with a MIC of 12.5 µg/mL. Based on the antimicrobial properties of the structurally related (−)-malyngolide, two further analogues (4S,6S)-4-methylmalyngolide and (4R,6S)-4-methylmalyngolide bearing a shortened n-nonyl alkyl side chain were prepared in the present study using a ZrCl4-catalysed deprotection/cyclisation as the key step in their asymmetric synthesis. When these were tested for activity against anti-methicillin-resistant Staphylococcus aureus, the MIC increased to 50 µg/mL.

Insects as vectors of foodborne pathogenic bacteria

2011 ◽  
Vol 4 (1) ◽  
pp. 5-16 ◽  
Author(s):  
Jeffrey Blazar ◽  
Marc Allard ◽  
E. Kurt Lienau
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Current Knowledge ◽  
Disease Outbreaks ◽  
House Fly ◽  
American Cockroach ◽  
Health Concern ◽  
Foodborne Disease ◽  
Salmonella Spp

AbstractFood safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published <abs>Food safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published literature. We highlight at least eleven different species of insects, including the lesser mealworm, Alphitobius diaperinus (Panzer); secondary screwworm, Cochliomyia macellaria (Fabricius); synanthropic flies [flesh fly, Sarcophaga carnaria (L.); house fly, Musca domestica (L.); fruit fly, Drosophila melanogaster (Meigen); and stable fly, Stomoxys calcitrans (L.)], American cockroach, Periplaneta americana (L.); German cockroach, Blatella germanica (L.); Oriental cockroach, Blatta orientalis (L.); Pacific beetle cockroach, Diploptera punctata (Eschscholtz); and Speckled feeder cockroach, Nauphoeta cinerea (Olivier), which act as vectors for Salmonella spp. or Escherichia coli and illustrate how these insects are successful vectors of foodborne disease outbreaks. We propose that insects be considered as one of the latest issues in food safety initiatives. Not only are some insects extremely important contributors to diseases, but now we suggest that more research into insects as potential carriers of E. coli and Salmonella spp., and therefore as contributing to foodborne disease outbreaks, is granted.

A highly sensitive fluorescence biosensor for detection of Staphylococcus aureus based on HCR-mediated three-way DNA junction nicking enzyme assisted signal amplification

The Analyst ◽  
2021 ◽  
Author(s):  
Chuyan Zhang ◽  
Zewei Luo ◽  
Mengfan Wu ◽  
Wei Ning ◽  
Ziyi Tian ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Food Safety ◽  
Signal Amplification ◽  
Sensitive Detection ◽  
Safety Control ◽  
Food Borne ◽  
Highly Sensitive ◽  
Fluorescence Biosensor ◽  
Highly Sensitive Detection ◽  
Nicking Enzyme

Sensitive and efficient monitoring of food-borne bacteria is of great importance for food safety control. Herein, a novel biosensor for highly sensitive detection of Staphylococcus aureus (S. aureus) was constructed...

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.

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