scholarly journals Biofilm formation and control strategies of foodborne pathogens: food safety perspectives

RSC Advances ◽  
2017 ◽  
Vol 7 (58) ◽  
pp. 36670-36683 ◽  
Author(s):  
Xihong Zhao ◽  
Fenghuan Zhao ◽  
Jun Wang ◽  
Nanjing Zhong
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Biofilm Formation ◽  
Control Strategies ◽  
Food Poisoning ◽  
Foodborne Diseases ◽  
Main Factors ◽  
And Control

Foodborne pathogens are the main factors behind foodborne diseases and food poisoning and thus pose a great threat to food safety.

Understanding of food biofilms by the application of omics techniques

2021 ◽  
Author(s):  
Lei Yuan ◽  
Fedrick C Mgomi ◽  
Zhenbo Xu ◽  
Ni Wang ◽  
Guoqing He ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Biofilm Formation ◽  
Food Industry ◽  
Processing Conditions ◽  
Protective Barrier ◽  
And Control

Biofilms constitute a protective barrier for foodborne pathogens to survive under stressful food processing conditions. Therefore, studies into the development and control of biofilms by novel techniques are vital for the food industry. In recent years, foodomics techniques have been developed for biofilm studies, which contributed to a better understanding of biofilm behavior, physiology, composition, as well as their response to antibiofilm methods at different molecular levels including genes, RNA, proteins and metabolic metabolites. Throughout this review, the main studies where foodomics tools used to explore the mechanisms for biofilm formation, dispersal and elimination were reviewed. The data summarized from relevant studies are important to design novel and appropriate biofilm elimination methods for enhancing food safety at any point of food processing lines.

scholarly journals Prevalence, determination, and control of histamine formation in food concerning food safety aspect

2021 ◽  
Vol 13 (2) ◽  
pp. 101-117
Author(s):  
Chuyen Hoang ◽  
Thi-Van Nguyen ◽  
Thanh Do Le
Keyword(s):  
Control Strategies ◽  
Food Poisoning ◽  
Food Sources ◽  
Detection Methods ◽  
Fermented Foods ◽  
Toxic Metabolite ◽  
Detection Techniques ◽  
Histamine Formation ◽  
High Level ◽  
And Control

Histamine is a toxic metabolite produced in foods containing a high level of free histidine. This compound can be present in various food sources, especially seafood, dairy products, and fermented foods. Histamine poisoning is one of the most common health risks caused by consuming spoiled foods or improper processed and stored foods. This food poisoning usually causes mild symptoms with higher recovery rates, so people underestimate this hazard. Thus, understanding histamine formation food sources with a high risk for this poisonous agent is critical in improving the awareness of this hazard for food producers and consumers. To avoid histamine-associated food poisoning, the development of control solutions to minimize the formation of histamine and the sufficient detection methods to examine the content of this metabolite in food products are vital. In addition to quality control application and hazards management programs in food processing, the appropriate food regulations identifying the precise limit of histamine in foods are essential for preventing this poisoning from occurring in the food supply chain. This review discusses the prevalence, control strategies, detection techniques, and regulations related to histamine hazards in foods.

scholarly journals Food Safety Challenges towards Safe, Healthy, and Nutritious Street Foods in Bangladesh

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Md. Khairuzzaman ◽  
Fatema Moni Chowdhury ◽  
Sharmin Zaman ◽  
Arafat Al Mamun ◽  
Md. Latiful Bari
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Monitoring And Evaluation ◽  
Control Measures ◽  
Safety Behavior ◽  
Middle Income ◽  
Street Food ◽  
Safety Standards ◽  
And Control ◽  
The Impact

The street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income people. The number of food poisoning notifications rose steadily worldwide since the inception ofE. coliO157:H7 outbreak in the 1980s to date. This may be partly attributed to improved surveillance, increased global trade and travel, changes in modern food production, the impact of modern lifestyles, changes in food consumption, and the emergence of new pathogens. Consumer’s knowledge and attitude may influence food safety behavior and practice. For the sake of public health, it is important to understand the epidemiology of foodborne illnesses that help in prevention and control efforts, appropriately allocating resources to control foodborne illness, monitoring and evaluation of food safety measures, development of new food safety standards, and assessment of the cost-effectiveness of interventions. This review paper described the sociodemographic characteristics, common hazards, and occupational hazards of street food vendors, microbial risk associated with street food, food safety interventions and control measures, regulatory aspects and legal requirements, financial constraints, and attitudes.

scholarly journals Mixed Biofilm Formation by Shiga Toxin–Producing Escherichia coli and Salmonella enterica Serovar Typhimurium Enhanced Bacterial Resistance to Sanitization due to Extracellular Polymeric Substances†

2013 ◽  
Vol 76 (9) ◽  
pp. 1513-1522 ◽  
Author(s):  
RONG WANG ◽  
NORASAK KALCHAYANAND ◽  
JOHN W. SCHMIDT ◽  
DAYNA M. HARHAY
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Shiga Toxin ◽  
Biofilm Formation ◽  
Extracellular Polymeric Substances ◽  
Bacterial Resistance ◽  
Salmonella Enterica Serovar Typhimurium ◽  
E Coli ◽  
Serovar Typhimurium

Shiga toxin–producing Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium are important foodborne pathogens capable of forming single-species biofilms or coexisting in multispecies biofilm communities. Bacterial biofilm cells are usually more resistant to sanitization than their planktonic counterparts, so these foodborne pathogens in biofilms pose a serious food safety concern. We investigated how the coexistence of E. coli O157:H7 and Salmonella Typhimurium strains would affect bacterial planktonic growth competition and mixed biofilm composition. Furthermore, we also investigated how mixed biofilm formation would affect bacterial resistance to common sanitizers. Salmonella Typhimurium strains were able to outcompete E. coli strains in the planktonic growth phase; however, mixed biofilm development was highly dependent upon companion strain properties in terms of the expression of bacterial extracellular polymeric substances (EPS), including curli fimbriae and exopolysaccharide cellulose. The EPS-producing strains with higher biofilm-forming abilities were able to establish themselves in mixed biofilms more efficiently. In comparison to single-strain biofilms, Salmonella or E. coli strains with negative EPS expression obtained significantly enhanced resistance to sanitization by forming mixed biofilms with an EPS-producing companion strain of the other species. These observations indicate that the bacterial EPS components not only enhance the sanitizer resistance of the EPS-producing strains but also render protections to their companion strains, regardless of species, in mixed biofilms. Our study highlights the potential risk of cross-contamination by multispecies biofilms in food safety and the need for increased attention to proper sanitization practices in food processing facilities.

Modelling food safety and economic consequences of surveillance and control strategies for Salmonella in pigs and pork

2010 ◽  
Vol 139 (5) ◽  
pp. 754-764 ◽  
Author(s):  
F. M. BAPTISTA ◽  
T. HALASA ◽  
L. ALBAN ◽  
L. R. NIELSEN
Keyword(s):  
Cost Effectiveness ◽  
Food Safety ◽  
Control Strategies ◽  
Cost Effective ◽  
Economic Consequences ◽  
Informed Decision Making ◽  
Effectiveness Analysis ◽  
Stochastic Simulation Model ◽  
The Cost ◽  
And Control

SUMMARYTargets for maximum acceptable levels of Salmonella in pigs and pork are to be decided. A stochastic simulation model accounting for herd and abattoir information was used to evaluate food safety and economic consequences of different surveillance and control strategies, based among others on Danish surveillance data. An epidemiological module simulated the Salmonella carcass prevalence for different scenarios. Cost-effectiveness analysis was used to compare the costs of the different scenarios with their expected effectiveness. Herd interventions were not found sufficient to attain Salmonella carcass prevalence <1%. The cost-effectiveness of abattoir interventions changed with abattoir size. The most cost-effective strategy included the use of steam vacuum and steam ultrasound. Given uncertainty of the effect of steam vacuum and steam ultrasound, model results should be updated as more information becomes available. This framework contributes to informed decision-making for a more cost-effective surveillance and control of Salmonella in pigs and pork.

scholarly journals Biofilms in the food industry – impact on human health

2021 ◽  
Vol 854 (1) ◽  
pp. 012015
Author(s):  
I Cirkovic
Keyword(s):  
Human Health ◽  
Foodborne Pathogens ◽  
Biofilm Formation ◽  
Food Industry ◽  
The Elderly ◽  
Foodborne Diseases ◽  
Food Spoilage ◽  
Subsequent Formation ◽  
Food Manufacturing ◽  
Food Contact Surfaces

Abstract Biofilms are complex microbial communities formed by one and more species embedded in an extracellular polymeric matrix of different compositions depending on the attached microbial species and the type of food manufacturing. Attachment of bacteria to food contact surfaces and the subsequent formation of biofilms can cause equipment damage, food spoilage and even human diseases. Foodborne diseases associated with biofilms in the food industry can be intoxications or infections and can have great impact on human health. Foodborne pathogens that express capacity for biofilm formation under different conditions in the food industry, and that are in the scope of our investigations, are Salmonella (which, on contaminating a food pipeline biofilm, could induce massive outbreaks and even death in children and elderly) and Listeria monocytogenes (a ubiquitous bacterium that can cause abortion in pregnant women and other serious complications in children and the elderly).

scholarly journals Isolation of Shewanella putrefaciens GRD 03 from Fish and Explication of Biofilm Adherence Potency on Different Substrates

2022 ◽  
Author(s):  
Swathy Krishna Jayalekshmi ◽  
Arya Radhakrishnan Krishna ◽  
Trisha Mary Pandipilly Antony ◽  
Suganthi Ramasamy
Keyword(s):  
Foodborne Pathogens ◽  
Biofilm Formation ◽  
Food Poisoning ◽  
Brain Heart Infusion ◽  
Microtiter Plate ◽  
Shewanella Putrefaciens ◽  
Luria Bertani ◽  
Growth Media ◽  
Luria Bertani Broth ◽  
Strong Attachment

Foodborne pathogens are the main threat and cause of food poisoning. The majority of food infections have been related to the biofilm formation of foodborne pathogens in the food industry. Shewanella putrefaciens (KX355803, GRD 03), a Gram-negative pathogen isolated from mackerel fish, was identified and recognized as a food spoilage bacterium and a strong biofilm producer. The adhesion or attachment ability of Shewanella putrefaciens was determined on steel, plastic, glass, PVC and wood. NB (Nutrient broth), LB (Luria-Bertani broth), TSB (Tryptic soy broth) and BHI (Brain heart infusion broth) were enriched with glucose and shows optimum for bacterial adhesion. In the microtiter plate method (MTP), the strong attachment was observed at 48 and 72 hours of incubation and significant differences were obtained at p < 0.05. As the incubation period increases, the OD value (Optical density) of samples also increase. Biofilm formation is the major cause cross-contamination, and shows resistance to certain disinfectants, which leads to environmental stress tolerance. This study suggested with optimum biofilm production of isolate from fish by using glucose enriched media on different substrates, also comparing different growth media provide a detailed idea about biofilm-forming ability at different incubation time intervals.

scholarly journals The Gut Microbiota of Laying Hens and Its Manipulation with Prebiotics and Probiotics To Enhance Gut Health and Food Safety

2020 ◽  
Vol 86 (13) ◽  
Author(s):  
Samiullah Khan ◽  
Robert J. Moore ◽  
Dragana Stanley ◽  
Kapil K. Chousalkar
Keyword(s):  
Food Safety ◽  
Gut Microbiota ◽  
Foodborne Pathogens ◽  
Antimicrobial Agents ◽  
Short Chain Fatty Acids ◽  
Vital Role ◽  
Host Immune System ◽  
Gut Health ◽  
Overall Performance ◽  
And Control

ABSTRACT The microbiota plays a vital role in maintaining gut health and influences the overall performance of chickens. Most gut microbiota-related studies have been performed in broilers, which have different microbial communities compared to those of layers. The normal gut microbiota of laying chickens is dominated by Proteobacteria, Firmicutes, Bacteroidetes, Fusobacteria, and Actinobacteria at the phylum level. The composition of the gut microbiota changes with chicken age, genotype, and production system. The metabolites of gut microbiota, such as short-chain fatty acids, indole, tryptamine, vitamins, and bacteriocins, are involved in host-microbiota cross talk, maintenance of barrier function, and immune homeostasis. Resident gut microbiota members also limit and control the colonization of foodborne pathogens. In-feed supplementations of prebiotics and probiotics strengthen the gut microbiota for improved host performance and colonization resistance to gut pathogens, such as Salmonella and Campylobacter. The mechanisms of action of prebiotics and probiotics come through the production of organic acids, activation of the host immune system, and production of antimicrobial agents. Probiotic candidates, including Lactobacillus, Bifidobacterium, Bacillus, Saccharomyces, and Faecalibacterium isolates, have shown promising results toward enhancing food safety and gut health. Additionally, a range of complex carbohydrates, including mannose oligosaccharides, fructo-oligosaccharides, and galacto-oligosaccharides, and inulin are promising candidates for improving gut health. Here, we review the potential roles of prebiotics and probiotics in the reshaping of the gut microbiota of layer chickens to enhance gut health and food safety.

scholarly journals Insights into Cronobacter sakazakii Biofilm Formation and Control Strategies in the Food Industry

Engineering ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 393-405 ◽  
Author(s):  
Na Ling ◽  
Stephen Forsythe ◽  
Qingping Wu ◽  
Yu Ding ◽  
Jumei Zhang ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Food Industry ◽  
Control Strategies ◽  
Cronobacter Sakazakii ◽  
And Control
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