Physiology and Survival of Foodborne Pathogens in Various Food Systems

2005 ◽  
pp. 137-156
Author(s):  
G. E. Rodrick ◽  
R. H. Schmidt
Keyword(s):  
Foodborne Pathogens ◽  
Food Systems

Antioxidant and Antibacterial Activities of Artemisia herba-alba Asso Essential Oil from Middle Atlas, Morocco

2018 ◽  
Vol 16 (S1) ◽  
pp. S48-S54
Author(s):  
Y. Ez zoubi ◽  
S. Lairini ◽  
A. Farah ◽  
K. Taghzouti ◽  
A. El Ouali Lalami
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Antibacterial Activities ◽  
Culture Collection ◽  
Bornyl Acetate ◽  
Bacterial Strains ◽  
Disk Diffusion Assay ◽  
Different Strains

The purpose of this study was to determine the chemical composition and to evaluate the antioxidant and antibacterial effects of the Moroccan Artemisia herba-alba Asso essential oil against foodborne pathogens. The essential oil of Artemisia herba-alba was analyzed by gas chromatography coupled with mass spectroscopy. The antibacterial activity was assessed against three bacterial strains isolated from foodstuff and three bacterial strains referenced by the ATCC (American Type Culture Collection) using the disk diffusion assay and the macrodilution method. The antioxidant activity was evaluated using the DPPH (2, 2-diphenyl-1- picrylhydrazyl) method. The fourteen compounds of the Artemisia herba-alba essential oil were identified; the main components were identified as β-thujone, chrysanthenone, α-terpineol, α-thujone, α-pinene, and bornyl acetate. The results of the antibacterial activity obtained showed a sensitivity of the different strains to Artemisia herba-alba essential oil with an inhibition diameter of 8.50 to 17.00 mm. Concerning the MICs (minimum inhibitory concentrations), the essential oil exhibited much higher antibacterial activity with MIC values of 2.5 μl/ml against Bacillus subtilis ATCC and Lactobacillus sp. The essential oil was found to be active by inhibiting free radicals with an IC50 (concentration of an inhibitor where the response is reduced by half) value of 2.9 μg/ml. These results indicate the possible use of the essential oil on food systems as an effective inhibitor of foodborne pathogens, as a natural antioxidant, and for potential pharmaceutical applications. However, further research is needed in order to determine the toxicity, antibacterial, and antioxidant effects in edible products.

Biochemical and Genetic Characteristics of Bacteriocins of Food-Associated Lactic Acid Bacteria

1993 ◽  
Vol 56 (4) ◽  
pp. 338-356 ◽  
Author(s):  
CATHERINE G. NETTLES ◽  
SUSAN F. BAREFOOT
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Biochemical Properties ◽  
Genetic Characteristics ◽  
Genetic Level ◽  
Hydropathic Index

Numerous strains of lactic acid bacteria associated with food systems are capable of producing bacteriocins, or antibacterial proteins with activity against foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, and Clostridium botulinum. Recently, considerable emphasis has been placed on the identification of these proteins and their biochemical properties, including spectrum of activity, production conditions, purification procedures, amino acid composition, amino acid sequence, and modes of action. Advances in genetic engineering techniques have facilitated the characterization of these proteins at. the genetic level, providing information on hydropathic index, protein synthesis and structure, immunity determinants for resistance and/or tolerance, and cloning of bacteriocin genes into other organisms. Prior to the utilization of bacteriocins and/or the producer organism in food systems, a thorough understanding of the physical, biochemical, and genetic properties is required. Additional parameters for use of bacteriocins and bacteriocin-producing organisms in food systems also are discussed.

Application of Phage for Biocontrol of Salmonella Species in Food Systems

2020 ◽  
Vol 8 (10) ◽  
pp. 2214-2221
Author(s):  
Zehra Tuğçe Toprak ◽  
Pınar Şanlıbaba
Keyword(s):  
Foodborne Pathogens ◽  
Bacterial Cell ◽  
Dairy Products ◽  
Food Systems ◽  
Meat Products ◽  
Pathogenic Microorganisms ◽  
Food Borne ◽  
Contaminated Food ◽  
Seafood Products ◽  
Environmentally Friendly Approach

The studies on phage applications that provide successful results in biocontrol of foodborne pathogens and offer an environmentally friendly approach have been increasing today. Phages are viruses that can infect and kill the specific target bacterial cell. Salmonella is one of the most important pathogenic microorganisms that leading causes of food-borne illnesses called salmonellosis. Meat products especially chicken meat, fresh eggs, dairy products, ready-to-eat foods, seafood products and all kinds of contaminated food can be cause of salmonellosis. In this review, the phage application studies to control of Salmonella in food systems were summarized taking into account the research studied in recent years.

scholarly journals Veronica Plants—Drifting from Farm to Traditional Healing, Food Application, and Phytopharmacology

Molecules ◽  
2019 ◽  
Vol 24 (13) ◽  
pp. 2454 ◽  
Author(s):  
Bahare Salehi ◽  
Mangalpady Shivaprasad Shetty ◽  
Nanjangud V. Anil Kumar ◽  
Jelena Živković ◽  
Daniela Calina ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Food Systems ◽  
Biological Activities ◽  
Wide Spectrum ◽  
Iridoid Glycosides ◽  
Traditional Healing ◽  
Food Preservation ◽  
Food Ingredients

The Veronica genus, with more than 200 species, belongs to the Plantaginaceae family and is distributed over most of the Northern Hemisphere and in many parts of Southern Hemisphere. These plants are traditionally used in medicine for wound healing, in the treatment of rheumatism, and in different human diseases. This paper reviews the chemical composition of some valuable Veronica species, the possibilities Veronica extracts have in food preservation and as food ingredients, and their functional properties. Veronica species represent a valuable source of biological active secondary metabolites, including iridoid glycosides and phenolic compounds. In particular, due to presence of these phytochemicals, Veronica species exhibit a wide spectrum of biological activities, including antimicrobial and antioxidant. In fact, some studies suggest that some Veronica extracts can inhibit foodborne pathogens, such as Listeria monocytogenes, but only a few of them were performed in food systems. Moreover, anticancer, anti-inflammatory, and other bioactivities were reported in vitro and in vivo. The bioactivity of Veronica plants was demonstrated, but further studies in food systems and in humans are required.

Nanomaterials in Food Packaging

2021 ◽  
pp. 270-287
Author(s):  
Nairah Noor ◽  
Asima Shah ◽  
Adil Gani ◽  
Zanoor Ul Ashraf ◽  
F. A. Masoodi
Keyword(s):  
Foodborne Pathogens ◽  
Food Systems ◽  
Food Industry ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
High Surface ◽  
High Surface Area ◽  
Physical And Mechanical Properties ◽  
The Stability

Nano-materials hold great promise regarding their application in the food industry due to their size-dependent properties, high surface area, longer retention, easy absorption, and unique optical properties. The role of nanomaterials have been extended for increasing the stability and bioavailability of nutrients, encapsulation of flavors, bioactives, enhancing the physical and mechanical properties of food packaging (nanocomposites), pesticide and growth hormone delivery, antimicrobial agents to boost preservation of foodstuffs, detection of foodborne pathogens, biodegradable nano-sensors for monitoring of temperature and moisture, etc. There are various types of nanomaterials like nanoparticles, nano-emulsions, and nano-clays which are synthesized by several methods to be used in the food industry. However, there is some food safety concerns associated with these nanomaterials when used in food systems. It is, therefore, very necessary to formulate and develop some method for the detection of nanomaterials, in particular when used in-vivo.

Magnetized Carbonyl Iron and Insoluble Zirconium Hydroxide Mixture Facilitates Bacterial Concentration and Separation from Nonfat Dry Milk†

2002 ◽  
Vol 65 (11) ◽  
pp. 1806-1810 ◽  
Author(s):  
MARK A. CULLISON ◽  
LEE-ANN JAYKUS
Keyword(s):  
Foodborne Pathogens ◽  
Carbonyl Iron ◽  
High Speed ◽  
Food Systems ◽  
Salmonella Enteritidis ◽  
Zirconium Hydroxide ◽  
Bacterial Cells ◽  
Bacterial Concentration ◽  
Dry Milk ◽  
Nonfat Dry Milk

A mixture of magnetized carbonyl iron and insoluble zirconium hydroxide was investigated for its ability to concentrate various foodborne pathogens from 25-ml samples of reconstituted nonfat dry milk. Each sample was artificially contaminated with 103 to 106 CFU/25 ml of representative foodborne pathogens (Salmonella enterica serovar Enteritidis, Listeria monocytogenes, and Bacillus cereus spores) and processed for bacterial concentration with high-speed centrifugation for the primary concentration followed by a secondary concentration step involving the carbonyl iron–zirconium hydroxide mixture. Bacterial recoveries, as evaluated on the basis of loss to discarded supernatants, exceeded 75% for all organisms at all inoculum levels and were usually >90%. Recovery was confirmed by direct plating of the immobilized pellet, for which the values were similar albeit more varied. Additional experiments confirmed that the magnetized carbonyl iron–insoluble zirconium hydroxide mixture was relatively nontoxic to both Salmonella Enteritidis and L. monocytogenes. Overall, the entire concentration scheme resulted in a 25-fold reduction in sample volume with the recovery of viable bacterial cells. This novel compound shows promise for facilitating inexpensive, rapid, and effective bacterial concentration in food systems.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Sign in / Sign up

Export Citation Format

Share Document