Application of lectin-based biosensor technology in the detection of foodborne pathogenic bacteria: a review

The Analyst ◽  
2021 ◽  
Author(s):  
Fang Mi ◽  
Ming Guan ◽  
Cunming Hu ◽  
Fei Peng ◽  
Shijiao Sun ◽  
...  
Keyword(s):  
Human Health ◽  
Pathogenic Bacteria ◽  
Foodborne Diseases ◽  
Biosensor Technology ◽  
Foodborne Pathogenic Bacteria

Foodborne diseases caused by pathogenic bacteria pose a serious threat to human health.

scholarly journals Antimicrobial Efficacy and Spectrum of Phosphorous-Fluorine Co-Doped TiO2 Nanoparticles on the Foodborne Pathogenic Bacteria Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1786
Author(s):  
György Schneider ◽  
Bettina Schweitzer ◽  
Anita Steinbach ◽  
Botond Zsombor Pertics ◽  
Alysia Cox ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Campylobacter Jejuni ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Antibacterial Activities ◽  
Tio2 Nps ◽  
E Coli ◽  
Foodborne Pathogenic Bacteria ◽  
And Staphylococcus Aureus ◽  
Co Doped

Contamination of meats and meat products with foodborne pathogenic bacteria raises serious safety issues in the food industry. The antibacterial activities of phosphorous-fluorine co-doped TiO2 nanoparticles (PF-TiO2) were investigated against seven foodborne pathogenic bacteria: Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus. PF-TiO2 NPs were synthesized hydrothermally at 250 °C for 1, 3, 6 or 12 h, and then tested at three different concentrations (500 μg/mL, 100 μg/mL, 20 μg/mL) for the inactivation of foodborne bacteria under UVA irradiation, daylight exposure or dark conditions. The antibacterial efficacies were compared after 30 min of exposure to light. Distinct differences in the antibacterial activities of the PF-TiO2 NPs, and the susceptibilities of tested foodborne pathogenic bacterium species were found. PF-TiO2/3 h and PF-TiO2/6 h showed the highest antibacterial activity by decreasing the living bacterial cell number from ~106 by ~5 log (L. monocytogenes), ~4 log (EHEC), ~3 log (Y. enterolcolitca, S. putrefaciens) and ~2.5 log (S. aureus), along with complete eradication of C. jejuni and S. Typhimurium. Efficacy of PF-TiO2/1 h and PF-TiO2/12 h NPs was lower, typically causing a ~2–4 log decrease in colony forming units depending on the tested bacterium while the effect of PF-TiO2/0 h was comparable to P25 TiO2, a commercial TiO2 with high photocatalytic activity. Our results show that PF-co-doping of TiO2 NPs enhanced the antibacterial action against foodborne pathogenic bacteria and are potential candidates for use in the food industry as active surface components, potentially contributing to the production of meats that are safe for consumption.

scholarly journals Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product

2021 ◽  
Vol 12 (1) ◽  
pp. 85-93
Author(s):  
Wallapat Phongtang ◽  
Ekachai Chukeatirote
Keyword(s):  
Bacillus Cereus ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Morphological Analysis ◽  
Food Poisoning ◽  
Fermented Soybean ◽  
Foodborne Pathogenic Bacteria ◽  
Ph Range ◽  
Potential Use

Abstract Bacillus cereus is considered to be an important food poisoning agent causing diarrhea and vomiting. In this study, the occurrence of B. cereus bacteriophages in Thai fermented soybean products (Thua Nao) was studied using five B. cereus sensu lato indicator strains (four B. cereus strains and one B. thuringiensis strain). In a total of 26 Thua Nao samples, there were only two bacteriophages namely BaceFT01 and BaceCM02 exhibiting lytic activity against B. cereus. Morphological analysis revealed that these two bacteriophages belonged to the Myoviridae. Both phages were specific to B. cereus and not able to lyse other tested bacteria including B. licheniformis and B. subtilis. The two phages were able to survive in a pH range between 5 and 12. However, both phages were inactive either by treatment of 50°C for 2 h or exposure of UV for 2 h. It should be noted that both phages were chloroform-insensitive, however. This is the first report describing the presence of bacteriophages in Thua Nao products. The characterization of these two phages is expected to be useful in the food industry for an alternative strategy including the potential use of the phages as a biocontrol candidate against foodborne pathogenic bacteria.

Photodynamic inactivation as an emergent strategy against foodborne pathogenic bacteria in planktonic and sessile states

2018 ◽  
Vol 44 (6) ◽  
pp. 667-684 ◽  
Author(s):  
Alex Fiori Silva ◽  
Anabela Borges ◽  
Efstathios Giaouris ◽  
Jane Martha Graton Mikcha ◽  
Manuel Simões
Keyword(s):  
Pathogenic Bacteria ◽  
Photodynamic Inactivation ◽  
Emergent Strategy ◽  
Foodborne Pathogenic Bacteria

The inhibitory effect of plant essential oils on foodborne pathogenic bacteria in food

2018 ◽  
Vol 59 (20) ◽  
pp. 3281-3292 ◽  
Author(s):  
Jian Ju ◽  
Yunfei Xie ◽  
Yahui Guo ◽  
Yuliang Cheng ◽  
He Qian ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Inhibitory Effect ◽  
Plant Essential Oils ◽  
Foodborne Pathogenic Bacteria

Antimicrobial Activity of 4-O-methylgallic Acid Isolated from Phyllanthus polyphyllus L. against Foodborne Pathogenic Bacteria and Yeasts

2019 ◽  
Vol 9 (2) ◽  
pp. 120-134
Author(s):  
Rayasandra Umesh Abhishek ◽  
Hosur Narayanappa Venkatesh ◽  
Tungeti Narasimhappa Sudharshana ◽  
Devihalli Chikkaiah Mohana
Keyword(s):  
Antimicrobial Activity ◽  
Pathogenic Bacteria ◽  
Foodborne Pathogenic Bacteria
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