Biopreservatives for Improved Shelf-Life and Safety of Dairy Products

2021 ◽  
pp. 198-215
Author(s):  
Tejinder Pal Singh ◽  
Sarang Dilip Pophaly ◽  
Ruby Siwach
Keyword(s):  
Shelf Life ◽  
Food Spoilage ◽  
Minimally Processed ◽  
Fresh Food ◽  
Food Borne ◽  
Food Borne Illness ◽  
Food Applications ◽  
Increasing Demand ◽  
Food Safety And Quality ◽  
Microbial Sources

Globally, there is an increasing demand for minimally processed, easily prepared, and ready-to-eat fresh food, globalization of food trade, and distribution from centralized processing which pose major challenges for food safety and quality because perishable food may get contaminated with undesirable microorganisms. Food spoilage adversely affects the economy and also erodes the consumer's confidence. On other hand, food-borne illness leads to loss of earnings and productivity, unemployment and litigation, and weakens trade and tourism. Another challenge for the food producers is to produce less stable foods by processes that confer less harm to the detrimental microflora. A challenge for food producers is to develop products with a sufficiently longer shelf-life and at a competitive price. This brings them to the most promising approach to this end, the so-called biopreservation. This chapter provides a scientific background, functionality, as well as food applications and further commercial aspects of biopreservatives derived from microbial sources.

Biopreservatives for Improved Shelf-Life and Safety of Dairy Products

2018 ◽  
pp. 69-86
Author(s):  
Tejinder Pal Singh ◽  
Sarang Dilip Pophaly ◽  
Ruby Siwach
Keyword(s):  
Shelf Life ◽  
Food Spoilage ◽  
Minimally Processed ◽  
Fresh Food ◽  
Food Borne ◽  
Food Borne Illness ◽  
Food Applications ◽  
Increasing Demand ◽  
Food Safety And Quality ◽  
Microbial Sources

Globally, there is an increasing demand for minimally processed, easily prepared, and ready-to-eat fresh food, globalization of food trade, and distribution from centralized processing which pose major challenges for food safety and quality because perishable food may get contaminated with undesirable microorganisms. Food spoilage adversely affects the economy and also erodes the consumer's confidence. On other hand, food-borne illness leads to loss of earnings and productivity, unemployment and litigation, and weakens trade and tourism. Another challenge for the food producers is to produce less stable foods by processes that confer less harm to the detrimental microflora. A challenge for food producers is to develop products with a sufficiently longer shelf-life and at a competitive price. This brings them to the most promising approach to this end, the so-called biopreservation. This chapter provides a scientific background, functionality, as well as food applications and further commercial aspects of biopreservatives derived from microbial sources.

scholarly journals Listeria monocytogenes: A CONSIDERABLE PATHOGENIC MICROORGANISM OF CONCERN IN MINIMALLY PROCESSED FRUITS AND VEGETABLES

2017 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Helen C D Tuhumury
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Significant Risk ◽  
Pathogenic Microorganism ◽  
Minimally Processed ◽  
Growth And Survival ◽  
Food Borne ◽  
Increasing Demand

The increasing demand of minimally processed fruits and vegetables signify a challenge to make them stable and safe to be consumed. The processing of this type of product may contribute higher risks of food borne illnesses. One of the foodborne pathogens in minimally processed fruits and vegetables is Listeria monocytogenes. The importance of understanding the characteristics of L. monocytogenes will help to determine how this microorganism occurs, grows, and survives in minimally processed fruits and vegetables. Proper and suitable methods to reduce L. monocytogenes so that it can not pose a significant risk to cause disease therefore are able to be determined according to the model of the growth and survival of L. monocytogenes in minimally processed fruits and vegetables.

scholarly journals Food Antimicrobials Nanocarriers

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Adriana Blanco-Padilla ◽  
Karen M. Soto ◽  
Montserrat Hernández Iturriaga ◽  
Sandra Mendoza
Keyword(s):  
Antimicrobial Activity ◽  
Bioactive Compounds ◽  
Present State ◽  
Environmental Conditions ◽  
State Of The Art ◽  
Natural Food ◽  
Food Spoilage ◽  
Food Borne ◽  
Food Borne Illness ◽  
Stability Issues

Natural food antimicrobials are bioactive compounds that inhibit the growth of microorganisms involved in food spoilage or food-borne illness. However, stability issues result in degradation and loss of antimicrobial activity. Nanoencapsulation allows protection of antimicrobial food agents from unfavorable environmental conditions and incompatibilities. Encapsulation of food antimicrobials control delivery increasing the concentration of the antimicrobials in specific areas and the improvement of passive cellular absorption mechanisms resulted in higher antimicrobial activity. This paper reviews the present state of the art of the nanostructures used as food antimicrobial carriers including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers.

scholarly journals Biological Potential of Semi-Purified Enterocin of Enterococcus Sp. Yt3 Against Selected Food Pathogens

2019 ◽  
Vol 35 (5) ◽  
pp. 1584-1596
Author(s):  
Charu Khanna ◽  
Shalini Singh ◽  
Manish Vyas ◽  
Sujata Das
Keyword(s):  
Shelf Life ◽  
Food Samples ◽  
Natural Food ◽  
Local Market ◽  
Potential Health ◽  
Cultural Conditions ◽  
Food Borne ◽  
Biological Potential ◽  
Food Borne Illness ◽  
Life Improvement

The efforts for prevention of food borne illness and infections draw great attention, worldwide. Different methods, both physical as well as chemical, are commonly used for improving shelf life of food, but limited efficiency of physical methods, and potential health hazards associated with chemical methods, have brought biological processes in the limelight. One such natural, environment friendly, highly effective natural food preservants are, bacteriocins. Thus, there is a continuous need for better bacteriocin producers in the search for more effective bacteriocins than what are already available in the market. In the current study, food samples were collected from local market of Jalandhar, Punjab, and evaluated for bacteriocin producing Lactic acid bacteria. Enterococcus sp. YT3 was found to be the most efficient bacteriocin producer among the isolates, with higher bacteriocin activity exhibited by the given strain under optimized cultural conditions. The partially purified bacteriocin have molecular weight between 35kDa & 48kDa, possess pH (2-10) and thermal stability (even at 121o C for 20 minutes), and exhibit biological potential against different bacteria (E. coli, P. aeruginosa, L. monocytogenes, S. aureus and B. subtilis). Future studies will focus on checking different food samples for real time evaluation of shelf life improvement.

Food-borne Illness Surveillance and Etiology of Diarrhea in Bangladesh

2018 ◽  
Author(s):  
Mohammad Afzalur Rahman ◽  
M Flora ◽  
M Rahman ◽  
M Billah
Keyword(s):  
Food Borne ◽  
Food Borne Illness

scholarly journals In Silico Characterization of Toxin-Antitoxin Systems in Campylobacter Isolates Recovered from Food Sources and Sporadic Human Illness

Genes ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 72
Author(s):  
Bishoy Wadie ◽  
Mohamed A. Abdel-Fattah ◽  
Alshymaa Yousef ◽  
Shaimaa F. Mouftah ◽  
Mohamed Elhadidy ◽  
...  
Keyword(s):  
Environmental Conditions ◽  
In Silico ◽  
Antimicrobial Agents ◽  
Food Sources ◽  
Model Organisms ◽  
Food Borne ◽  
Food Borne Illness ◽  
Human Illness ◽  
Clonal Population Structure ◽  
In Silico Characterization

Campylobacter spp. represents the most common cause of gastroenteritis worldwide with the potential to cause serious sequelae. The ability of Campylobacter to survive stressful environmental conditions has been directly linked with food-borne illness. Toxin-antitoxin (TA) modules play an important role as defense systems against antimicrobial agents and are considered an invaluable strategy harnessed by bacterial pathogens to survive in stressful environments. Although TA modules have been extensively studied in model organisms such as Escherichia coli K12, the TA landscape in Campylobacter remains largely unexplored. Therefore, in this study, a comprehensive in silico screen of 111 Campylobacter (90 C.jejuni and 21 C.coli) isolates recovered from different food and clinical sources was performed. We identified 10 type II TA systems belonging to four TA families predicted in Campylobacter genomes. Furthermore, there was a significant association between the clonal population structure and distribution of TA modules; more specifically, most (12/13) of the Campylobacter isolates belonging to ST-21 isolates possess HicB-HicA TA modules. Finally, we observed a high degree of shared synteny among isolates bearing certain TA systems or even coexisting pairs of TA systems. Collectively, these findings provide useful insights about the distribution of TA modules in a heterogeneous pool of Campylobacter isolates from different sources, thus developing a better understanding regarding the mechanisms by which these pathogens survive stressful environmental conditions, which will further aid in the future designing of more targeted antimicrobials.

scholarly journals Farmers Markets and Food‐Borne Illness*

2018 ◽  
Vol 100 (3) ◽  
pp. 676-690 ◽  
Author(s):  
Marc F. Bellemare ◽  
Ngoc (Jenny) Nguyen
Keyword(s):  
Farmers Markets ◽  
Food Borne ◽  
Food Borne Illness
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