scholarly journals EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS

2021 ◽  
Vol XXVIII (2) ◽  
pp. 149-160
Author(s):  
Liliana Popescu ◽  
Keyword(s):  
Antimicrobial Activity ◽  
Food Safety ◽  
Bioactive Compounds ◽  
Plant Extracts ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Natural Antimicrobial ◽  
The Impact ◽  
Spoilage Microorganisms

Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers’health. This determines the possible use of preservatives in the manufacturing process of dairy products. Consumers require healthy food, free of synthetic preservatives, looking for natural alternatives to ensure food safety. Just for this reason, natural ingredients are receiving increasing attention as substitutes for synthetic additives. Currently, research is focusing on the identification of natural antimicrobial agents, especially from plants such as fruits, vegetables, herbs and spices, as they contain significant amounts of compounds with antimicrobial activity. In addition, plants contain bioactive compounds, which could provide health benefits in preventing many diseases. This review aims to discuss the impact of natural antimicrobials on foodborne pathogenic and spoilage microorganisms in products, the antimicrobial efficacy of plant extracts and essential oils and the impact of their incorporation on the sensory characteristics of dairy products such as yogurts, cheeses, butter and ghee.

Chemical Composition and Antimicrobial Activity of Bark and Leaf Extracts of Cupressus sempervirens and Juniperus phoenicea Grown in Al- Jabel Al-Akhdar Region, Libya

2019 ◽  
Vol 9 (4) ◽  
pp. 268-279
Author(s):  
Mohamed E.I. Badawy ◽  
Ibrahim E.A. Kherallah ◽  
Ahmed S.O. Mohareb ◽  
Mohamed. Z.M. Salem ◽  
Hameda A. Yousef
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Sea Level ◽  
Plant Extracts ◽  
Complex Mixture ◽  
Biologically Active ◽  
Cupressus Sempervirens ◽  
Leaf Extracts ◽  
Juniperus Phoenicea ◽  
The Impact

Background:Plant extracts are important products in the world and have been widely used for isolation of important biologically active products. Because of their significant environmental impact, extensive research has been explored to determine the antimicrobial activity of plant extracts.Methods:Acetone extracts of the bark and leaf of Cupressus sempervirens and Juniperus phoenicea, collected from three different altitudes (125, 391, and 851 m high of sea level) at Al- Jabel Al-Akhdar area, Libya were obtained and analyzed by GC/MS. The antimicrobial activity of the extracts was further evaluated against plant bacteria Rhizobium radiobacter, Erwinia carotovora, Rhodococcus fascians and Ralstonia solanacearum and fungus Botrytis cinerea.Results:The impact of the altitude from the sea level on the quantity and chemical constituents of the extracts was investigated. The yield was largely dependent on tree species and the highest yield (6.50%) was obtained with C. sempervirens L bark of altitude III (851 m of the sea level), while the lowest (1.17%) was obtained with the leaf extract of C. sempervirens L from altitude I (125 m). The chemical composition analyzed by GC/MS confirmed that the leaf extracts of C. sempervirens and J. phoenicea contained a complex mixture of monoterpene hydrocarbons, sesquiterpenes, diterpenes, diterpenoids, terpenophenolic, steroids and phthalates. However, the bark extracts of both trees contained a mixture of sesquiterpenes, diterpenes, diterpenoids, terpenophenolics, phthalates, retinol and steroids. These constituents revealed some variability among the extracts displaying the highest interesting chemotype of totarol (terpenophenolic) in all extracts (14.63-78.19% of the total extract). The extracts displayed a noteworthy antifungal potency with varying degrees of inhibition of growth with EC50 values ranged from 78.50 to 206.90 mg/L. The extracts obtained from the leaves of C. sempervirens showed that the highest inhibitory activity was obtained with the extract of altitude II (391 m) with MIC 565, 510, 380 and 710 mg/L against E. carotovora, R. fascians, and R. radiobacter and R. solanacearum, respectively.Conclusion:Based on antimicrobial activity, raw plant extracts can be a cost-effective way to protect crops from microbial pathogens. Because plant extracts contain several antimicrobial compounds, the development of resistant pathogens can be delayed.

scholarly journals Consumer Information and Willingness to Pay an Additional Price for Food Safety of Dairy Products

2015 ◽  
Vol 5 (2) ◽  
pp. 53
Author(s):  
MSc. Xhevat Sopi ◽  
Dr.Sc. Engjëll Shkreli ◽  
MSc. Visar Sutaj
Keyword(s):  
Food Safety ◽  
Willingness To Pay ◽  
Dairy Products ◽  
Consumer Information ◽  
Chain Store ◽  
Premium Price ◽  
Food Quality And Safety ◽  
Information Consumers ◽  
The Impact ◽  
Additional Safety

Due to food safety incidents around the world, a number of research projects have found growing willingness to pay (WTP) premium price for additional safety of food products. However, this depends on the amount of information consumers have regarding food safety. The objective of this paper is to assess the level of information consumers have on the safety of dairy products in Kosovo and the impact of information on the consumers’ willingness to pay premium price for dairy products if they are certified with food safety standards.The results come from a survey conducted with 303 customers of Viva Fresh supermarket chain store, who were interviewed at the time of purchase in the supermarket. Descriptive statistics shows lack of knowledge of food safety; only 15% of respondents are aware of ISO9001 standard, 7% are aware of HACCP and only 10.2% of respondents can make a difference between the concepts of food quality and safety. With regard to information 66.3% of respondents have heard of food safety problems while 47.33% have heard through the media.Using a logistic regression model, the research found that consumers who have heard about the problems of food safety (p = 0.049) and those who are aware of the ISO 9001 (p = 0.002) are more likely to have a positive attitude towards WTP.

scholarly journals Impact of Pre- and Post–Harvest Applications of Natural Antimicrobial Products on Apple and Pear Soft Rot Disease

2016 ◽  
Vol 4 (3) ◽  
pp. 105-119
Author(s):  
Abdelradi T. Bakeer ◽  
Khaled Elbanna ◽  
Sameh A. Elnaggar
Keyword(s):  
Antibacterial Activity ◽  
Plant Extracts ◽  
Antimicrobial Agents ◽  
Soft Rot ◽  
Natural Antimicrobial ◽  
Soft Rot Disease ◽  
Post Harvest ◽  
Rot Disease ◽  
Bacillus Strains

Three natural antibacterial compounds including bacteriocin like substance (BLS) produced from lactic acid bacteria (LAB), ethanolic extract of propolis (EEP), and nine plant extracts were evaluated against soft rot Bacillus strains. Testing in vivo these compounds were evaluated to control pear and apple soft rot disease. Among eight BLS tested, BLS of LAB2, LAB105 and LAB 107 exhibited the highest antibacterial activity as indicated by the formation of clear inhibition zone. Propolis extracts exhibited significant antibacterial activity against all tested soft rot Bacillus strains and it was noticed that the antibacterial activity was concentration dependent. Among nine plant extracts tested, extracts of Eucalyptus globulus and Psidium guajava exhibited the highest antibacterial activity. All tested antibacterial products significantly decreased apple and pear soft rot severity caused by Bacillus altitudinis compared to untreated control. The highest reduction percentage of soft rot severity was recorded for EEP followed by BLS from LAB and plant extracts tested, respectively. Combined pre-and post-harvest treatments of apple and pear with antimicrobial compounds proved to be more effective in reducing the soft rot severity and improved the physical and chemical properties of fruits during storage in both years of the study. The natural antimicrobial agents used in this study were promising compounds, since it seems to be more safe, economical and great potential for extending the shelf life and improve the quality of fruits. Therefore, the application of these compounds in the control of apple and pear soft rot could be advantageous for consumers, producers, and the environment.

scholarly journals Antibacterial effect of silver nanoparticles on antibiotic resistant E. coli O157:H7 isolated from some dairy products

2020 ◽  
Vol 23 (4) ◽  
pp. 432-442
Author(s):  
W. Elsherif ◽  
D. Ali
Keyword(s):  
Food Safety ◽  
Dairy Products ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Bactericidal Effect ◽  
Health Concern ◽  
Penicillin G ◽  
Economic Losses ◽  
Ag Nps ◽  
E Coli

Food safety is a worldwide health goal so foodborne diseases are a main health concern. A total 150 of dairy products samples (locally made yoghurt, ice cream and Talaga cheese) (50 for each type) were examined for E.coli O157:H7 detection and PCR confirmation using fliCH7 gene. E. coli O157:H7 was detected at 18%, 4%, 8% respectively, in samples. The isolates showed broad antibiotic resistance against vancomycin (84.6%), penicillin G (76.9%), cloxacillin (69.2%) and tetracycline (61.5%). Because of increasing number of microorganisms that are resistant to multiple antibiotics causing continuing economic losses in dairy manufacturing, there is an urgent need for development of alternative, cost-effective, and efficient antimicrobial agents to overcome antimicrobial resistance. Here, silver nanoparticle (AgNPs) solution was prepared, identified by transmission electron microscopy (TEM) with an average size 26.5 nm and examined for bactericidal activity against E. coli O157:H7 by using well diffusion assay. The mean inhibition zones of 25 and 50 µg/ml concentrations of Ag-NPs were 15.0±1.2 and 20.9±1.4 mm, respectively. In addition, the statistical analysis showed highly significant differences in the bactericidal effect of different Ag-NPs concentrations on E. coli O157:H7 strains. Bacterial sensitivity to nanoparticles is a key factor in manufacture, so nanoparticles were considered suitable for long life application in food packaging and food safety.

The versatile effect of L- and D-Cateslytin on bacteria and yeast biofilms according to configuration, medium and dose

2020 ◽  
Author(s):  
Lydie Ploux ◽  
Min Jin ◽  
Sophie Hellé ◽  
Cosette Betscha ◽  
Jean-Marc Strub ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
P Value ◽  
Microbial Cells ◽  
Response System ◽  
Stress Response System ◽  
Biofilm Development ◽  
The Impact

<p>L- and D-Cateslytin (CTL) are antimicrobial peptides (AMP) derived from chromogranin A, a protein of the stress response system. Their antimicrobial properties have been thoroughly characterized and already exploited in biomaterials. However, effects on biofilms of yeast and bacteria have never been specifically addressed. We have investigated the impact of both L and D configurations of CTL on the growth of biofilms formed by Candida albicans, Escherichia coli or Staphylococcus aureus microorganisms.</p> <p>The study was conducted in different media and two strategies of treatment were tested, consisting of administrating the peptide either just at the beginning of biofilm development i.e. on just adhering pioneer microbial cells or on a biofilm already allowed to develop for 24h. We also considered whether the peptide was modified in contact with the medium or/and microbial metabolites. Planktonic and sessile populations of microbial cells were analyzed by spectrophotometry, crystal violet staining, MTT and confocal microscopy with staining by Syto9Ò and propidium iodide. Identification of the peptides and their derived fragments was investigated by HPLC and Mass-Spectroscopy.</p> <p>In general, CTL-D exhibited higher antibiofilm performances than CTL-L. In addition, concentrations necessary to inhibit biofilm formation were found to vary from ten to eighty times the MICs determined in planktonic cultures. Nevertheless, the results also demonstrate that sessile microorganisms and biofilms are sensitive to CTL (L and D conformations) differently that planktonic populations. Significant (p-value < 0.01) effects were observed on both sessile and planktonic populations and with both strategies of treatments, but they highly varied with medium, species and CTL configuration. Typically, better antibiofilm effect than common antibiotics was reached in some specific conditions, while enhancement of aggregation or biofilm formation occurred in another medium and for other doses. Nevertheless,</p> <p>Finally, this confirms the quality of CTL peptides as new antimicrobial agents and reveals their anti-biofilm properties. This also specifies the conditions of use necessary to benefit of the highest performances.</p>

scholarly journals The impact of the quality of silage on animal health and food safety: A review

2000 ◽  
Vol 22 (4) ◽  
pp. 212-216 ◽  
Author(s):  
F. Driehuis ◽  
S.J.W.H. Oude Elferink
Keyword(s):  
Food Safety ◽  
Animal Health ◽  
The Impact

scholarly journals Micro-Encapsulated Aroma Treated Cotton Knit Material using Selected Herbs

2020 ◽  
Vol 6 (10) ◽  
pp. 123-129
Author(s):  
Jesica Roshima. A and Dr. Jayalakshmi I
Keyword(s):  
Antimicrobial Activity ◽  
Antimicrobial Agents ◽  
Antimicrobial Effect ◽  
The Other ◽  
Natural Antimicrobial ◽  
Qualitative And Quantitative ◽  
Quantitative Test ◽  
Before And After ◽  
Antimicrobial Fabric

Antimicrobial fabric is gaining significant importance during recent years. As synthetic antimicrobial agents are non-eco-friendly and non-biodegradable, there is an increased demand in the usage of natural antimicrobial agents for functional finishes to textiles. The present study focused on the ecofriendly cotton knit fabric which was subjected to selected three herbs for its activity tests and applied to the material by microencapsulation, to test for its antimicrobial activity. The same was given an aroma finish with natural herbal oil. The treated material was subjected to certain cycles of washes to find the antimicrobial effect in the fabric. The antimicrobial aroma treated knit material was then subjected to qualitative and quantitative test before and after washings. The result proved that the Datura metal showed the highest zone of antimicrobial effect among the other selected herbs.

scholarly journals An Empirical Study on the Dairy Product Consumers’ Intention to Adopt the Food Traceability’s Technology: Push-Pull-Mooring Model Integrated by D&M ISS Model and TPB With ITM

2021 ◽  
Vol 11 ◽  
Author(s):  
Xin Lin ◽  
Run-Ze Wu
Keyword(s):  
Food Safety ◽  
Influencing Factors ◽  
Dairy Products ◽  
Food Choices ◽  
Consumer Information ◽  
Chinese Consumers ◽  
Model Framework ◽  
Food Traceability ◽  
Safe Food ◽  
The Impact

Against the backdrop of frequent food safety problems, the importance of establishing food traceability systems has become increasingly important and urgent to address the contradiction between consumer information on safe food choices and the proliferation of problematic foods. The purpose of this study is to empirically study the influencing factors of Chinese consumers on the food traceability system in the food safety field (hereinafter referred to as FTS). In this study, multiple models—push factor (information system success model), pull factor (ITM theory), mooring factor (TPB), and switching intention—were integrated into the push-pulling-mooring theory (PPM) to form a conceptual PPM comprehensive model framework to study the switching intentions of two-dimensional code traceability technology for dairy products of Chinese consumers. By collecting the questionnaire survey, 305 valid questionnaires were collected from the consumers of middle- and high-end dairy products in China, and the influencing factors of thrust, pull, and mooring force were identified. The results showed that 10 of the 11 hypotheses were positive, but the impact of perceived risk on user satisfaction was negative. The important value of this study is to conduct a comprehensive empirical analysis of the key factors influencing consumer choice of traceable safe food through an integrated multi-model framework to help identify ways to establish and improve consumer willingness to use QR code traceable system products, to increase consumer confidence in the use of traceable and safe food choices.

scholarly journals Evaluation of Antimicrobial Activity of Buforin I and Nisin and the Synergistic Effect of Their Combination as a Novel Antimicrobial Preservative

2020 ◽  
Vol 83 (11) ◽  
pp. 2018-2025 ◽  
Author(s):  
SAHAR ROSHANAK ◽  
FAKHRI SHAHIDI ◽  
FARIDEH TABATABAEI YAZDI ◽  
ALI JAVADMANESH ◽  
JEBRAEIL MOVAFFAGH
Keyword(s):  
Antimicrobial Activity ◽  
Synergistic Effect ◽  
Antimicrobial Peptides ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Minimum Fungicidal Concentration ◽  
E Coli ◽  
Spoilage Microorganisms

ABSTRACT One of the most effective methods for increasing the antimicrobial activity of a substance is to combine it with one or more other antimicrobial agents. The aim of the present study was to evaluate the antimicrobial effect of buforin I and nisin alone and investigate the synergistic action of these compounds against the most important food spoilage microorganisms, including Bacillus subtilis, Staphylococcus epidermidis, Listeria innocua, Escherichia coli, Salmonella serovar Enteritidis, Aspergillus oryzae, Rhodotorula glutinis, and Geotrichum candidum. The results of MIC and MBC or minimum fungicidal concentration examinations showed that buforin I had higher antimicrobial activity than nisin on all microbial strains used in this study (P ≤ 0.5). E. coli was the most resistant to both antimicrobial agents, whereas L. innocua and S. epidermidis were the most sensitive to nisin and buforin I, respectively. The results of synergistic interaction between buforin I and nisin indicated that the combination of buforin I and nisin on B. subtilis, S. epidermidis, and A. oryzae showed a synergistic effect, whereas it had no effect on Salmonella serovar Enteritidis and G. candidum. The combination of buforin I and nisin showed a partial synergistic effect on L. innocua, E. coli, and R. glutinis. Assessment of viability of the microorganisms under the antimicrobial agents alone and in combination with each other at MICs and fraction inhibitory concentrations indicated that use of these antimicrobial agents in combination enhances antimicrobial activity at lower concentrations of both agents. The present study investigated the antimicrobial properties of buforin I against food spoilage microorganisms for the first time and suggests that its use alone or with nisin may provide a clear horizon for the application of antimicrobial peptides as natural preservatives. Thus, the combination of antimicrobial peptides and traditional antimicrobial food preservatives could be a promising option for the prevention of contamination, spoilage, and infestation of food and beverage products. HIGHLIGHTS

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