Dual role of select plant based nutraceuticals as antimicrobial agents to mitigate food borne pathogens and as food preservatives

RSC Advances ◽  
2015 ◽  
Vol 5 (94) ◽  
pp. 77168-77174 ◽  
Author(s):  
Shankar Subramaniam ◽  
Narendran Rajendran ◽  
Sai brinda Muralidharan ◽  
Gayathri Subramaniam ◽  
Ravikumar Raju ◽  
...  
Keyword(s):  
Therapeutic Effect ◽  
Antimicrobial Agents ◽  
Dual Role ◽  
Food Preservatives ◽  
Food Pathogens ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Commercially Important

Dual role of commercially important nutraceuticals from plants that potentiate the therapeutic effect of commercial antibiotics to combat food pathogens.

Dual role of pinostrobin-a flavonoid nutraceutical as an efflux pump inhibitor and antibiofilm agent to mitigate food borne pathogens

RSC Advances ◽  
2015 ◽  
Vol 5 (76) ◽  
pp. 61881-61887 ◽  
Author(s):  
Lowrence Rene Christena ◽  
Shankar Subramaniam ◽  
Mohan Vidhyalakshmi ◽  
Vijayalakshmi Mahadevan ◽  
Aravind Sivasubramanian ◽  
...  
Keyword(s):  
Efflux Pump ◽  
Dual Role ◽  
Gram Negative Bacteria ◽  
Efflux Pump Inhibitor ◽  
Gram Negative ◽  
Food Borne Pathogens ◽  
Food Borne

Drastic 128 fold MIC reversal in MRSA stain via EPI effect. Remarkable anti-biofilm effect against gram negative bacteria. Efflux pump other than NorA is involved.

scholarly journals Synthesis and Evaluation of Saccharide-Based Aliphatic and Aromatic Esters as Antimicrobial and Antibiofilm Agents

2019 ◽  
Vol 12 (4) ◽  
pp. 186 ◽  
Author(s):  
Raffaella Campana ◽  
Alessio Merli ◽  
Michele Verboni ◽  
Francesca Biondo ◽  
Gianfranco Favi ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Antimicrobial Agents ◽  
Antibiofilm Activity ◽  
Preliminary Screening ◽  
E Coli ◽  
Aromatic Esters ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Food Applications ◽  
Antibiofilm Agents

A small library of sugar-based (i.e., glucose, mannose and lactose) monoesters containing hydrophobic aliphatic or aromatic tails were synthesized and tested. The antimicrobial activity of the compounds against a target panel of Gram-positive, Gram-negative and fungi was assessed. Based on this preliminary screening, the antibiofilm activity of the most promising molecules was evaluated at different development times of selected food-borne pathogens (E. coli, L. monocytogenes, S. aureus, S. enteritidis). The antibiofilm activity during biofilm formation resulted in the following: mannose C10 > lactose biphenylacetate > glucose C10 > lactose C10. Among them, mannose C10 and lactose biphenylacetate showed an inhibition for E. coli 97% and 92%, respectively. At MICs values, no toxicity was observed on Caco-2 cell line for all the examined compounds. Overall, based on these results, all the sugar-based monoesters showed an interesting profile as safe antimicrobial agents. In particular, mannose C10 and lactose biphenylacetate are the most promising as possible biocompatible and safe preservatives for pharmaceutical and food applications.

scholarly journals Emerging global food pathogens and its public health implication: A review.

2018 ◽  
Vol 6 (4) ◽  
Author(s):  
Adeoye-Agomoh Queen Chisom
Keyword(s):  
Animal Manure ◽  
Foodborne Disease ◽  
Case Control Studies ◽  
Public Health Implication ◽  
Food Pathogens ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Outbreak Investigations ◽  
Sporadic Cases ◽  
Food Borne Infections

Abstract The epidemiology of food borne disease is changing. New pathogens have emerged, and some have spread worldwide. The broad spectrum of food borne infections has changed dramatically over time, as well-established pathogens have been controlled or eliminated, and new ones have emerged. Food pathogens have been a cause of a large number of diseases worldwide and more so in developing countries. This has a major economic impact. The burden of food borne disease remains substantial. Most of these illnesses are not accounted for by known pathogens, so must remain to be discovered. Among the known food borne pathogens, those more recently identified predominate, suggesting that as more and more is learned about pathogens, and they come under control. In addition to the emergence or recognition of new pathogens, other trends include global pandemics of some food borne pathogens, the emergence of antimicrobial resistance, the identification of pathogens that are highly opportunistic, affecting only the most high-risk sub populations, and the increasing identification of large and dispersed outbreaks. Outbreak investigations and case-control studies of sporadic cases can identify sources of infection and guide the development of specific prevention strategies. Better understanding of how pathogens persist in animal reservoirs is also critical to successful long-term prevention. In the past, the central challenge of foodborne disease lay in preventing the contamination of human food with sewage or animal manure. In the future, prevention of foodborne disease will increasingly depend on controlling contamination of feed and water consumed by the animals themselves.Key words: Food, Emergence, Foodborne and Waterborne pathogens and Zoonoses.

Automated analysis of food-borne pathogens using a novel microbial cell culture, sensing and classification system

The Analyst ◽  
2016 ◽  
Vol 141 (4) ◽  
pp. 1472-1482 ◽  
Author(s):  
Kun Xiang ◽  
Yinglei Li ◽  
William Ford ◽  
Walker Land ◽  
J. David Schaffer ◽  
...  
Keyword(s):  
Cell Culture ◽  
Classification System ◽  
Rapid Detection ◽  
Automated Analysis ◽  
Microbial Cell ◽  
Design And Implementation ◽  
Food Pathogens ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
System P

We hereby report the design and implementation of an Autonomous Microbial Cell Culture, sensing and Classification (AMC3) system for rapid detection of food pathogens.

Antibacterial effect of verjuice against food-borne pathogens

2019 ◽  
Vol 121 (10) ◽  
pp. 2265-2276
Author(s):  
Nilgün Öncül ◽  
Şeniz Karabiyikli
Keyword(s):  
Food Safety ◽  
Antimicrobial Agents ◽  
Antibacterial Effect ◽  
Antibacterial Effects ◽  
Content Type ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Resistant Microorganism

Purpose Nowadays, natural products are preferred for food safety and preservation due to the demand of consumers. The industrial methods which have been in use for a long period of time have had an adverse impact on organoleptic properties of foods or on human health. The purpose of this paper is to investigate the antibacterial effects of unripe grape products on natural and inoculated micro-flora of lettuce as an alternative functional and natural antibacterial agent for consumers and food industry. Design/methodology/approach The antibacterial effects of products on initial micro-flora of lettuce were detected. The lettuce samples were treated with products for different treatment times (0, 5 and 10 min). The antibacterial effects of products against inoculated micro-flora on lettuce were obtained. Lettuce samples were separately inoculated with food-borne pathogens (~4 log CFU/g) and treated with products for the same treatment periods. Findings Unripe grape products decreased the initial micro-flora by approximately 1 log CFU/g in 5 min. Unripe grape products dramatically inhibited the inoculated E. coli on lettuce samples right after the treatment. Majority of the unripe grape products decreased the number of S. Typhimurium and L. monocytogenes to an undetectable level in 5 min. S. aureus was the most resistant microorganism among the tested cultures. It was concluded based on the conspicuous results on the inhibition of E. coli, S. Typhimurium and L. monocytogenes that unripe grape products can be considered as natural antimicrobial agents for food safety. Originality/value This study is also valuable since it enables the in situ testing of the potential usage of unripe grape products against food-borne pathogens.

scholarly journals Cockroaches and Food-borne Pathogens

2020 ◽  
Vol 14 ◽  
pp. 117863022091336 ◽  
Author(s):  
Eric S Donkor
Keyword(s):  
Cryptosporidium Parvum ◽  
Public Health Problem ◽  
Shigella Dysenteriae ◽  
Escherichia Coli O157 ◽  
Relevant Research ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Food Borne Infections ◽  
Human Infections

Food-borne disease is a widespread and escalating public health problem globally. About a quarter of the microorganisms isolated from cockroaches are food-borne pathogens including Escherichia coli O157:H7, Staphylococcus aureus, Bacillus cereus, Shigella dysenteriae, Salmonella enterica subsp. enterica serovar Typhi, Rotavirus, Aspergillus fumigatus, and Cryptosporidium parvum. Thus, cockroaches could be an important reservoir and mechanical vector of food-borne pathogens. Generally, the role of cockroaches in human infections is poorly understood and has been an issue of debate for several years. This article aims to elucidate the possible role of cockroaches in food-borne infections by reviewing the relevant research publications.

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.

HACCP Principals and Product Operations: What is the Future?

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 551f-552
Author(s):  
Luke Howard
Keyword(s):  
Food Systems ◽  
Fruits And Vegetables ◽  
Antimicrobial Agents ◽  
Hazard Analysis ◽  
Control Point ◽  
Agricultural Practices ◽  
Minimal Processing ◽  
Critical Control Point ◽  
Food Borne Pathogens ◽  
Food Borne

Food safety has become a major issue for producers and processors of fresh fruit and vegetable products. Although the safety of fresh and pre-cut fruit and vegetables is outstanding, several recent food-borne outbreaks have increased the public's awareness of microbiological hazards associated with these products. Hazard Analysis Critical Control Point (HACCP) programs are well-established for many food systems. HACCP is a systematic approach to the identification, assessment, and control of hazards associated with the environment in which foods are produced and handled. Fresh and pre-cut produce are ready-to-eat products that do not receive a preservation (heating) treatment like traditional canning or freezing methods. Since there is no microbiological kill step associated with these products, hazards cannot be eliminated. Therefore, it is critical that efforts be focused on minimizing the incidence of food-borne pathogens on fruits and vegetables through the use of good agricultural practices during growing, postharvest handling, storage, and minimal processing. Several sanitation hurdles can be combined in a synergistic effort to control food-borne pathogens. In addition to chlorination, researchers have investigated alternative treatments for sanitation such as ozone, hydrogen peroxide, trisodium phosphate, edible coatings containing antimicrobial agents, irradiation, pulsed light and bacteriocins. Selection of proper oxygen permeable packaging material is also important to prevent anaerobic conditions that may result in growth and toxin production by Clostridium botulinum. However, caution is advised when evaluating new sanitation and packaging materials for fresh produce, because the elimination of spoilage microorganisms may result in conditions that favor the growth of surviving pathogens.

Synergistic Role of Reuterin in Combination with Nisin against Food Borne Pathogens in Milk at Refrigerated Condition

2016 ◽  
Vol 5 (2) ◽  
pp. 79
Author(s):  
S.K. Mishra ◽  
R.K. Malik ◽  
K.K. Mishra ◽  
H. Panwar ◽  
R. Chawla ◽  
...  
Keyword(s):  
Food Borne Pathogens ◽  
Food Borne
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