Pesticide Use and Degradation Strategies: Food Safety, Challenges and Perspectives

Foods, Journal Year: 2023, Volume and Issue: 12(14), P. 2709 - 2709

Published: July 15, 2023

While recognizing the gaps in pesticide regulations that impact consumer safety, public health concerns associated with contamination of foods are pointed out. The strategies and research directions proposed to prevent and/or reduce adverse effects on human environment discussed. Special attention is paid organophosphate pesticides, as widely applied insecticides agriculture, veterinary practices, urban areas. Biotic abiotic for degradation discussed from a food safety perspective, indicating challenges potential further improvements. As systems endangered globally by unprecedented challenges, there an urgent need harmonize improve methodologies area protect health.

Language: Английский

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Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3714 - 3714

Published: Nov. 21, 2024

Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their roles enhancing safety, quality, nutritional value. As starter cultures, probiotics, bacteriocin producers, LAB contributes to production of high-quality foods beverages that meet growing consumer demand minimally processed functional health-promoting products. Industrial processing, especially fresh produce sector, is shifting use more natural bioproducts production, prioritizing not only preservation but also enhancement characteristics final product. Starter essential this approach, are carefully selected robust adaptation environment. These often combined with contribute beyond basic fermentation by improving value, properties foods. Thus, selection critical preserving integrity, nutrition foods, fruits vegetable beverages, which a dynamic microbiome. In addition reducing risk foodborne illnesses spoilage through metabolites, including bacteriocins they produce, these products can amino acids, lactic other directly impact quality. result, significantly alter organoleptic quality while extending shelf life. This review aimed at highlighting diverse applications value across range fermented specific focus on metabolites fruit contributions as producers.

Language: Английский

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Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications

Process Biochemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 1, 2025

Language: Английский

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Heavy metal residues in milk and some dairy products with insight into their health risk assessment and the role of Lactobacillus rhamnosus in reducing the lead and cadmium load in cheese

Food Chemistry Advances, Journal Year: 2023, Volume and Issue: 2, P. 100261 - 100261

Published: April 1, 2023

Language: Английский

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In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods

Biological Control, Journal Year: 2023, Volume and Issue: 179, P. 105181 - 105181

Published: Feb. 3, 2023

Language: Английский

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Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects

Foods, Journal Year: 2023, Volume and Issue: 12(6), P. 1163 - 1163

Published: March 9, 2023

The treatment of agricultural areas with pesticides is an indispensable approach to improve crop yields and cannot be avoided in the coming decades. At same time, significant amounts remain food their ingestion causes serious damage such as neurological, gastrointestinal, allergic reactions; cancer; even death. However, during fermentation processing foods, residual are significantly reduced thanks enzymatic degradation by starter accompanying microflora. This review concentrates on foods highest levels pesticide residues, milk, yogurt, fermented vegetables (pickles, kimchi, olives), fruit juices, grains, sourdough, wines. focus molecular mechanisms due presence specific microbial species. They contain a unique genetic pool that confers appropriate enzymological profile act detoxifiers. prospects developing more effective biodetoxification strategies engaging probiotic lactic acid bacteria also discussed.

Language: Английский

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Fusarium biocontrol: antagonism and mycotoxin elimination by lactic acid bacteria

Frontiers in Microbiology, Journal Year: 2024, Volume and Issue: 14

Published: Jan. 3, 2024

Mycotoxins produced by Fusarium species are secondary metabolites with low molecular weight formed filamentous fungi generally resistant to different environmental factors and, therefore, undergo slow degradation. Contamination mycotoxins in cereals and millets is the foremost quality challenge food feed industry faces across globe. Several types of chemical preservatives employed mitigation process these mycotoxins, they help long-term storage; however, can be used only some extent, so complete elimination toxins from foods still a herculean task. The growing demand for green-labeled drives evade use chemicals production processes getting much demand. Thus, biocontrol important developing sector. world-spread contaminants naturally occurring commodities, food, feed. major produce deoxynivalenol, fumonisins, zearalenone, T2/HT2 toxins. Lactic acid bacteria (LAB), regarded as safe (GRAS), well-explored bacterial community preparations preservation ages. Recent research suggests that LAB best choice extenuating mycotoxins. Apart this review focuses on latest studies mechanisms how effectively detoxify remove through their various bioactive molecules background information molecules.

Language: Английский

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Heavy metals remediation through lactic acid bacteria: Current status and future prospects

The Science of The Total Environment, Journal Year: 2024, Volume and Issue: 946, P. 174455 - 174455

Published: July 2, 2024

Language: Английский

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Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts

Poultry Science, Journal Year: 2023, Volume and Issue: 103(2), P. 103287 - 103287

Published: Nov. 22, 2023

Remarkable changes have occurred in poultry farming and meat processing recent years, driven by advancements breeding technology, feed conditions, management practices. The incorporation of probiotics, prebiotics, phytoextracts has made significant contributions to the development products that promote both health functionality throughout growth phase during processing. Poultry fed with these substances improve quality, while incorporating processing, as additives or supplements, inhibits pathogens offers benefits consumers. However, it is vital assess safety functional fermented containing compounds their potential effects on consumer health. Currently, there's still uncertainty aspects. Additionally, research utilizing next-generation probiotic strains synergistic combinations probiotics prebiotics its early stages. Therefore, further investigation required gain a comprehensive understanding beneficial considerations future. This review offered overview applications farming, focusing nutrient utilization, efficiency, gut Furthermore, enhancing production was explored for improved functionality, possible issues associated use were discussed. Moreover, conclusions drawn from this future perspectives field are presented.

Language: Английский

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Beneficial modulation of human health in the oral cavity and beyond using bacteriocin-like inhibitory substance-producing streptococcal probiotics

Frontiers in Microbiology, Journal Year: 2023, Volume and Issue: 14

Published: March 28, 2023

The human oral cavity contains a diversity of microbial habitats that have been adopted and adapted to as homeland by an amazingly heterogeneous population microorganisms collectively referred the microbiota. These microbes generally co-habit in harmonious homeostasis. However, under conditions imposed stress, with changes host’s physiology or nutritional status, response foreign antimicrobial incursions, some components “microbiome” (viz. situ microbiota) may enter dysbiotic state. This microbiome dysbiosis can manifest variety guises including streptococcal sore throats, dental caries, thrush, halitosis periodontal disease. Most strategies currently available for management treatment diseases focus on repetitive “broad sweep” short-term culling microbe populations, hopefully perceived principal pathogens. Both physical chemical techniques are used. application more focused approaches harnessing elimination key pathogens is now feasible through use probiotic strains naturally colonization also equipped produce anti-competitor molecules such bacteriocins bacteriocin-like inhibitory substances (viz BLIS). Some these probiotics capable suppressing proliferation recognized mouth, thereby assisting restoration BLIS K12 M18, progenitors BLIS-producing probiotics, members commensal species Streptococcus salivarius. More recently however, number other non-streptococcal candidate promoted. What becoming increasingly apparent future applications will probably extend well beyond attempted limitation direct pathological consequences encompass plethora systemic disorders host. background evolving prospects beneficial modulation via S. salivarius comprises present review.

Language: Английский

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