scholarly journals Bacteriophages and Their Role in Food Safety

2012 ◽  
Vol 2012 ◽  
pp. 1-13 ◽  
Author(s):  
Sanna M. Sillankorva ◽  
Hugo Oliveira ◽  
Joana Azeredo
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Farm Animals ◽  
General Introduction ◽  
Natural Antimicrobial ◽  
Animal Products ◽  
Bacterial Diseases ◽  
Food Contact Surfaces ◽  
Horticultural Products

The interest for natural antimicrobial compounds has increased due to alterations in consumer positions towards the use of chemical preservatives in foodstuff and food processing surfaces. Bacteriophages fit in the class of natural antimicrobial and their effectiveness in controlling bacterial pathogens in agro-food industry has led to the development of different phage products already approved by USFDA and USDA. The majority of these products are to be used in farm animals or animal products such as carcasses, meats and also in agricultural and horticultural products. Treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases and ultimately promote safe environments in animal and plant food production, processing, and handling. This is an overview of recent work carried out with phages as tools to promote food safety, starting with a general introduction describing the prevalence of foodborne pathogens and bacteriophages and a more detailed discussion on the use of phage therapy to prevent and treat experimentally induced infections of animals against the most common foodborne pathogens, the use of phages as biocontrol agents in foods, and also their use as biosanitizers of food contact surfaces.

Handwashing Observations in Fast-Food and Full-Service Restaurants: Results from the 2014 FDA Retail Food Risk Factors Study

2021 ◽  
Author(s):  
Linda Verrill ◽  
Marc Boyer ◽  
Laurie Williams ◽  
Jessica Otto ◽  
Amy Lando ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Fast Food ◽  
Management System ◽  
Safety Management ◽  
Safety Management System ◽  
Food Protection ◽  
Food Contact Surfaces ◽  
Fast Food Restaurants ◽  
Retail Food

Properly executed handwashing by food employees can greatly minimize the risk of transmitting foodborne pathogens to food and food contact surfaces in restaurants. However, food employee handwashing is often not done correctly nor does it occur as often as it should. The purpose of this study was to assess the relative impact of 1) the convenience and accessibility of handwashing facilities; 2) the maintenance of handwashing supplies, 3) multi-unit status, 4) having a Certified Food Protection Manager, and 5) having a Food Safety Management System on compliance with proper handwashing. Results showed marked differences in handwashing behaviors between fast-food and full-service restaurants. Forty-five percent of fast-food restaurants and 57% of full-service restaurants were found to be out of compliance for washing hands correctly. Fifty-seven percent of fast-food establishments and 78% of full-service establishments were out-of-compliance for employee hands being washed when required. Logistic regression results point toward the benefits of accessibility and maintenance of the handwashing sink and food establishments having a Food Safety Management System to increase the likelihood of employees washing hands when they are supposed to and washing them correctly when they do.

scholarly journals The Antimicrobial Effect of Radiant Catalytic Ionization on the Bacterial Attachment and Biofilm Formation by Selected Foodborne Pathogens under Refrigeration Conditions

2020 ◽  
Vol 10 (4) ◽  
pp. 1364
Author(s):  
Krzysztof Skowron ◽  
Karolina Jadwiga Skowron ◽  
Justyna Bauza-Kaszewska ◽  
Ewa Wałecka-Zacharska ◽  
Joanna Kwiecińska-Piróg ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Glass Surface ◽  
Biofilm Formation ◽  
Food Industry ◽  
Salmonella Enteritidis ◽  
Antimicrobial Effect ◽  
Bacterial Attachment ◽  
Efficiency Coefficient ◽  
Food Contact Surfaces ◽  
Reduction Efficiency

The decontamination of food contact surfaces is a major problem for the food industry. The radiant catalytic ionization (RCI) method, based on the ionization process, may be an alternative for conventional decontamination procedures. The advantage of this technique is the possibility of its application to household refrigerating appliances and industrial cold rooms. This study aimed to assess the effect of RCI on the reduction of Campylobacter jejuni, Listeria monocytogenes, and Salmonella Enteritidis from the biofilms formed on a glass surface under refrigeration conditions. Bacterial biofilms were exposed to RCI for 24 h and after 12 (variant I) and 72 h (variant II) of the glass surface contamination. In the last variant (III), the contaminated meat was placed on the glass surface in the refrigerator and subjected to RCI treatment for 72 h. The significantly highest values of absolute reduction efficiency coefficient E were found for the bacterial attachment stage of biofilm formation (variant I). The research proves the efficiency of the RCI method in the reduction of bacteria number from a glass surface.

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 Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review

Biosensors ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 58
Author(s):  
Athmar A. Ali ◽  
Ammar B. Altemimi ◽  
Nawfal Alhelfi ◽  
Salam A. Ibrahim
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Rapid Detection ◽  
Food Industry ◽  
Food Products ◽  
Biological Detection ◽  
Novel Approach ◽  
Industrial Use ◽  
Biochemical Signals ◽  
Food Bacteria

The use of biosensors is considered a novel approach for the rapid detection of foodborne pathogens in food products. Biosensors, which can convert biological, chemical, or biochemical signals into measurable electrical signals, are systems containing a biological detection material combined with a chemical or physical transducer. The objective of this review was to present the effectiveness of various forms of sensing technologies for the detection of foodborne pathogens in food products, as well as the criteria for industrial use of this technology. In this article, the principle components and requirements for an ideal biosensor, types, and their applications in the food industry are summarized. This review also focuses in detail on the application of the most widely used biosensor types in food safety.

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 Application of Nanoparticles In Ensuring Food Safety

2020 ◽  
pp. 367-369
Author(s):  
T. Ganesh Kumar ◽  
P. Mahesh Reddy ◽  
C. V. Rajagopala Reddy
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Food Packaging ◽  
Free Food ◽  
Food Microbiology ◽  
Life Extension ◽  
Food Science ◽  
Industry Applications

Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This review summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties.

scholarly journals Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry

Processes ◽  
2020 ◽  
Vol 8 (5) ◽  
pp. 534 ◽  
Author(s):  
Juan C. Ramírez Orejel ◽  
José A. Cano-Buendía
Keyword(s):  
Foodborne Pathogens ◽  
Food Industry ◽  
New Technologies ◽  
Environmentally Friendly ◽  
Quality Characteristics ◽  
Food Demand ◽  
Animal Products ◽  
Electrolyzed Water ◽  
And Storage ◽  
By Products

Food demand is increasing every year and, usually animal-derived products are generated far from consumer-places. New technologies are being developed to preserve quality characteristics during processing and transportation. One of them is electrolyzed water (EW) that helps to avoid or decrease the development of foodborne pathogens, or losses by related bacteria. Initially, EW was used in ready-to-eat foods such as spinach, lettuce, strawberries, among others; however, its application in other products is under study. Every product has unique characteristics that require an optimized application of EW. Different sanitizers have been developed; unfortunately, they could have undesirable effects like deterioration of quality or alterations in sensory properties. Therefore, EW is gaining popularity in the food industry due to its characteristics: easy application and storage, no corrosion of work surfaces, absence of mucosal membrane irritation in workers handling food, and it is considered environmentally friendly. This review highlights the advantages of using EW in animal products like chicken, pork, beef, eggs and fish to preserve their safety and quality.

scholarly journals Food Safety through Natural Antimicrobials

Antibiotics ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 208 ◽  
Author(s):  
Emiliano J. Quinto ◽  
Irma Caro ◽  
Luz H. Villalobos-Delgado ◽  
Javier Mateo ◽  
Beatriz De-Mateo-Silleras ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
Multidrug Resistant ◽  
Microbial Pathogens ◽  
Health Issues ◽  
Natural Antimicrobial ◽  
Natural Antimicrobials ◽  
Nutritional Values ◽  
Contaminated Food

Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers’ concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.

scholarly journals Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2117
Author(s):  
Xingjian Bai ◽  
Cindy H. Nakatsu ◽  
Arun K. Bhunia
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Biofilm Formation ◽  
Molecular Level ◽  
Bacterial Biofilm ◽  
Bacterial Biofilms ◽  
Microbial Life ◽  
Physiological Processes ◽  
Food Contact Surfaces

Biofilm formation is an integral part of the microbial life cycle in nature. In food processing environments, bacterial transmissions occur primarily through raw or undercooked foods and by cross-contamination during unsanitary food preparation practices. Foodborne pathogens form biofilms as a survival strategy in various unfavorable environments, which also become a frequent source of recurrent contamination and outbreaks of foodborne illness. Instead of focusing on bacterial biofilm formation and their pathogenicity individually, this review discusses on a molecular level how these two physiological processes are connected in several common foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli. In addition, biofilm formation by Pseudomonas aeruginosa is discussed because it aids the persistence of many foodborne pathogens forming polymicrobial biofilms on food contact surfaces, thus significantly elevating food safety and public health concerns. Furthermore, in-depth analyses of several bacterial molecules with dual functions in biofilm formation and pathogenicity are highlighted.

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