scholarly journals Polymeric Antimicrobial Food Packaging and Its Applications

Polymers ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 560 ◽  
Author(s):  
Tianqi Huang ◽  
Yusheng Qian ◽  
Jia Wei ◽  
Chuncai Zhou
Keyword(s):  
Food Packaging ◽  
Antibacterial Agents ◽  
High Efficiency ◽  
Low Cost ◽  
Urgent Problem ◽  
Antibacterial Drugs ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Low Toxicity ◽  
Growth Of Bacteria

Food corruption and spoilage caused by food-borne pathogens and microorganisms is a serious problem. As a result, the demand for antibacterial drugs in food packaging is growing. In this review, biodegradable and non-biodegradable materials for food packaging are discussed based on their properties. Most importantly, antibacterial agents are essential to inhibit the growth of bacteria in food. To keep food fresh and prolong the shelf life, different kinds of antibacterial agents were used. The composition and application of natural antibacterial agents and synthetic antibacterial agents are discussed. Compared with natural antibacterial agents, synthetic antibacterial agents have the advantages of low cost and high activity, but their toxicity is usually higher than that of natural antibacterial agents. Finally, future development of antimicrobial food packaging is proposed. It is an urgent problem for researchers to design and synthesize antibacterial drugs with high efficiency and low toxicity.

scholarly journals Review of Electrochemical DNA Biosensors for Detecting Food Borne Pathogens

Sensors ◽  
2019 ◽  
Vol 19 (22) ◽  
pp. 4916 ◽  
Author(s):  
Qiaoyun Wu ◽  
Yunzhe Zhang ◽  
Qian Yang ◽  
Ning Yuan ◽  
Wei Zhang
Keyword(s):  
Pathogen Detection ◽  
Low Cost ◽  
Electrochemical Techniques ◽  
Ease Of Use ◽  
Detection Methods ◽  
Future Research ◽  
Dna Biosensors ◽  
Food Borne Pathogens ◽  
Chip Technology ◽  
Food Borne

The vital importance of rapid and accurate detection of food borne pathogens has driven the development of biosensor to prevent food borne illness outbreaks. Electrochemical DNA biosensors offer such merits as rapid response, high sensitivity, low cost, and ease of use. This review covers the following three aspects: food borne pathogens and conventional detection methods, the design and fabrication of electrochemical DNA biosensors and several techniques for improving sensitivity of biosensors. We highlight the main bioreceptors and immobilizing methods on sensing interface, electrochemical techniques, electrochemical indicators, nanotechnology, and nucleic acid-based amplification. Finally, in view of the existing shortcomings of electrochemical DNA biosensors in the field of food borne pathogen detection, we also predict and prospect future research focuses from the following five aspects: specific bioreceptors (improving specificity), nanomaterials (enhancing sensitivity), microfluidic chip technology (realizing automate operation), paper-based biosensors (reducing detection cost), and smartphones or other mobile devices (simplifying signal reading devices).

Emerging silver nanomaterials for smart food packaging in combating food-borne pathogens

2021 ◽  
pp. 147-185
Author(s):  
Divya Sachdev ◽  
Akanksha Joshi ◽  
Neetu Kumra Taneja ◽  
Renu Pasricha
Keyword(s):  
Food Packaging ◽  
Silver Nanomaterials ◽  
Food Borne Pathogens ◽  
Food Borne

scholarly journals Essential oils as antibacterial agents against food-borne pathogens: Are they really as useful as they are claimed to be?

2017 ◽  
Vol 54 (13) ◽  
pp. 4344-4352 ◽  
Author(s):  
M. I. S. Santos ◽  
S. R. Martins ◽  
C. S. C. Veríssimo ◽  
M. J. C. Nunes ◽  
A. I. G. Lima ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antibacterial Agents ◽  
Food Borne Pathogens ◽  
Food Borne

Detection of food-borne pathogens by nanoparticle technology coupled to a low-cost cell reader

2010 ◽  
Author(s):  
Isabelle Noiseux ◽  
Jean-Pierre Bouchard ◽  
Pascal Gallant ◽  
Pascal Bourqui ◽  
Honghe Cao ◽  
...  
Keyword(s):  
Low Cost ◽  
Food Borne Pathogens ◽  
Food Borne

Pharmacology of inhibitor-protected beta-lactam agents

2020 ◽  
pp. 53-69
Author(s):  
D. Kryukova ◽  
A. Sokolov ◽  
Maksim Maksimov
Keyword(s):  
Bacterial Resistance ◽  
High Efficiency ◽  
Acquired Resistance ◽  
Infectious Agents ◽  
Beta Lactam ◽  
Beta Lactams ◽  
Antibacterial Drugs ◽  
Beta Lactam Antibiotics ◽  
Key Issues ◽  
Low Toxicity

Beta-lactam antibiotics are the most widely used class of antibacterial drugs, both for outpatient and hospital infections. Their further improvement in relation to overcoming the resistance of microorganisms to this group of antibiotics has given new opportunities in the treatment of severe infectious diseases. Due to the obtained high efficiency of β-lactam antibiotics and their low toxicity, they form the basis of antimicrobial chemotherapy at present. Antibiotic resistance is the phenomenon of resistance of a stain of infectious agents to the action of one or more antibacterial drugs. It is a reduced sensitivity (resistance, immunity) of a culture of microorganisms to the action of an antibacterial substance. One of the main mechanisms for the formation of bacterial resistance to them is the production of beta-lactams. To overcome the acquired resistance widespread among microorganisms, compounds have been developed that can irreversibly suppress the activity of these enzymes, the so-called beta-lactam inhibitors - clavulanic acid (clavulanate), sulbactam and tazobactam. They are used to create combined (inhibitor-protected) beta-lactams. Currently, there are several fixed combinations of beta-lactams and beta-lactam inhibitors on the pharmaceutical market. The review article presents the key issues of pharmacology of inhibitor-protected beta-lactam antibacterial drugs.

scholarly journals Antimicrobial Properties of Palladium and Platinum Nanoparticles: A New Tool for Combating Food-Borne Pathogens

2021 ◽  
Vol 22 (15) ◽  
pp. 7892
Author(s):  
Ondrej Chlumsky ◽  
Sabina Purkrtova ◽  
Hana Michova ◽  
Hana Sykorova ◽  
Petr Slepicka ◽  
...  
Keyword(s):  
Metallic Nanoparticles ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
In Vitro Cytotoxicity ◽  
Dermal Fibroblasts ◽  
Bacterial Cells ◽  
Human Coronary Artery ◽  
Food Borne Pathogens ◽  
Food Borne

Although some metallic nanoparticles (NPs) are commonly used in the food processing plants as nanomaterials for food packaging, or as coatings on the food handling equipment, little is known about antimicrobial properties of palladium (PdNPs) and platinum (PtNPs) nanoparticles and their potential use in the food industry. In this study, common food-borne pathogens Salmonella enterica Infantis, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus were tested. Both NPs reduced viable cells with the log10 CFU reduction of 0.3–2.4 (PdNPs) and 0.8–2.0 (PtNPs), average inhibitory rates of 55.2–99% for PdNPs and of 83.8–99% for PtNPs. However, both NPs seemed to be less effective for biofilm formation and its reduction. The most effective concentrations were evaluated to be 22.25–44.5 mg/L for PdNPs and 50.5–101 mg/L for PtNPs. Furthermore, the interactions of tested NPs with bacterial cell were visualized by transmission electron microscopy (TEM). TEM visualization confirmed that NPs entered bacteria and caused direct damage of the cell walls, which resulted in bacterial disruption. The in vitro cytotoxicity of individual NPs was determined in primary human renal tubular epithelial cells (HRTECs), human keratinocytes (HaCat), human dermal fibroblasts (HDFs), human epithelial kidney cells (HEK 293), and primary human coronary artery endothelial cells (HCAECs). Due to their antimicrobial properties on bacterial cells and no acute cytotoxicity, both types of NPs could potentially fight food-borne pathogens.

scholarly journals Identification and Antibacterial Resistance of Bacteria Isolated from Poultry

2012 ◽  
Vol 61 (4) ◽  
pp. 323-326 ◽  
Author(s):  
FADI. E. EL-RAMI ◽  
FAWWAK. T. SLEIMAN ◽  
LEXANDER. M. ABDELNOOR
Keyword(s):  
Antibacterial Agents ◽  
Antibacterial Resistance ◽  
Bacterial Strains ◽  
Growth Promoters ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Antibiotic Growth Promoters ◽  
Food Borne Infections ◽  
Potential Food

Food-borne infections are among the prominent health hazards. Antibacterial agents (ABA) are usually administered to poultry in Lebanon as antibiotic growth promoters (AGP), which might lead to the dissemination of resistant bacterial strains. The aims of this study were to isolate potential food borne pathogens from poultry and investigate an association between AGP usage and antibacterial resistance (ABR). Isolates were obtained from the culture of cloacae swabs and identified. Escherichia coli was the predominant isolate. There was a significant association between the use of tetracycline and gentamicin as AGP and the number of E. coli isolates resistant to these ABA.

Investigations of the effectiveness of nanoemulsions from sage oil as antibacterial agents on some food borne pathogens

LWT ◽  
2016 ◽  
Vol 71 ◽  
pp. 69-76 ◽  
Author(s):  
Roya Moghimi ◽  
Atousa Aliahmadi ◽  
David Julian McClements ◽  
Hasan Rafati
Keyword(s):  
Antibacterial Agents ◽  
Food Borne Pathogens ◽  
Food Borne

scholarly journals Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2418
Author(s):  
Hwan Hee Yu ◽  
Young-Wook Chin ◽  
Hyun-Dong Paik
Keyword(s):  
Low Cost ◽  
Cell Metabolism ◽  
Meat Products ◽  
Food Preservation ◽  
Food Preservatives ◽  
Natural Substances ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria ◽  
Natural Preservatives

Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.

Sign in / Sign up

Export Citation Format

Share Document