Application of natural antimicrobials in food preservation: Recent views

Food Control, Год журнала: 2021, Номер 126, С. 108066 - 108066

Опубликована: Март 18, 2021

Язык: Английский

---

Listeria monocytogenes – How This Pathogen Survives in Food-Production Environments?

Frontiers in Microbiology, Год журнала: 2022, Номер 13

Опубликована: Апрель 26, 2022

The foodborne pathogen Listeria monocytogenes is the causative agent of human listeriosis, a severe disease, especially dangerous for elderly, pregnant women, and newborns. Although this infection comparatively rare, it often associated with significant mortality rate 20–30% worldwide. Therefore, microorganism has an important impact on food safety. L. can adapt, survive even grow over wide range production environmental stress conditions such as temperatures, low high pH, salt concentration, ultraviolet lights, presence biocides heavy metals. Furthermore, bacterium also able to form biofilm structures variety surfaces in environments which makes difficult remove allows persist long time. This increases risk contamination facilities finally foods. present review focuses key issues related molecular mechanisms survival adaptation adverse conditions. Knowledge understanding approaches factors will have influence development new, efficient, cost-effective methods control industry, critical ensure

Язык: Английский

---

Biofilm Formation and Control of Foodborne Pathogenic Bacteria

Molecules, Год журнала: 2023, Номер 28(6), С. 2432 - 2432

Опубликована: Март 7, 2023

Biofilms are microbial aggregation membranes that formed when microorganisms attach to the surfaces of living or nonliving things. Importantly, biofilm properties provide with protection against environmental pressures and enhance their resistance antimicrobial agents, contributing persistence toxicity. Thus, bacterial formation is part survival mechanism. However, if foodborne pathogens form biofilms, risk disease infections can be greatly exacerbated, which cause major public health risks lead adverse economic consequences. Therefore, research on biofilms removal strategies very important in food industry. Food waste due spoilage within industry remains a global challenge sustainability security supplies. This review describes formation, elaborates problem associated industry, enumerates several kinds common summarizes current used eliminate control harmful introduces emerging strategies, emphasizes future development prospects respect biofilms.

Язык: Английский

---

Multi-species biofilms of environmental microbiota isolated from fruit packing facilities promoted tolerance of Listeria monocytogenes to benzalkonium chloride

Biofilm, Год журнала: 2024, Номер 7, С. 100177 - 100177

Опубликована: Янв. 21, 2024

may survive and persist in food processing environments due to formation of complex multi-species biofilms environmental microbiota that co-exists these environments. This study aimed determine the effect selected on biofilm tolerance

Язык: Английский

---

Essential oils as natural antimicrobials applied in meat and meat products—a review

Critical Reviews in Food Science and Nutrition, Год журнала: 2021, Номер 63(8), С. 993 - 1009

Опубликована: Июль 26, 2021

Meat and meat products are highly susceptible to the growth of micro-organism foodborne pathogens that leads severe economic loss health hazards. High consumption a considerable waste result in demand for safe efficient preservation methods. Instead synthetic additives, use natural preservative materials represents an interest. Essential oils (EOs), as all-natural green-label trend attributing remarkable biological potency, have been adopted controlling safety quality products. Some EOs, such thyme, cinnamon, rosemary, garlic, showed strong antimicrobial activity individually combination. To eliminate or reduce organoleptic defects EOs practical application, encapsulation wall can improve stability ability In this review, deteriorations, capacity (components, effectiveness, interactions), mechanisms reviewed, well demonstration using masking intense aroma conducting control release is presented. The combination encapsulated applications also discussed.

Язык: Английский

---

Adaptive Response of Listeria monocytogenes to the Stress Factors in the Food Processing Environment

Frontiers in Microbiology, Год журнала: 2021, Номер 12

Опубликована: Авг. 19, 2021

Listeria monocytogenes are Gram-positive, facultatively anaerobic, non-spore-forming bacteria that easily adapt to changing environmental conditions. The ability grow at a wide range of temperatures, pH, and salinity determines the presence pathogen in water, sewage, soil, decaying vegetation, animal feed. L. is an etiological factor listeriosis, especially dangerous for elderly, pregnant women, newborns. major source humans food, including fresh smoked products. Its high prevalence food associated with bacterial adaptation processing environment (FPE). Since number listeriosis cases has been progressively increasing efficient eradication from FPE crucial. Understanding mechanisms stress will significantly contribute developing novel, effective methods controlling industry.

Язык: Английский

---

Probing antimicrobial resistance and sanitizer tolerance themes and their implications for the food industry through the Listeria monocytogenes lens

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2022, Номер 21(2), С. 1777 - 1802

Опубликована: Фев. 24, 2022

Abstract The development of antibiotic resistance is a serious public health crisis, reducing our ability to effectively combat infectious bacterial diseases. parallel study reduced susceptibility sanitizers growing, particularly for environmental foodborne pathogens, such as Listeria monocytogenes . As regulations demand seek‐and‐destroy approach L. , understanding sanitizer efficacy and its uses are critical the food industry. Studies have reported survive in concentrations 10–1000 times lower than manufacturer‐recommended concentration (MRC). Notably, data show that at MRC when applied according label instructions, remain largely effective. also report variables presence organic material, application time/temperature, attachment surfaces can impact effectiveness. Due lack standardization methodology definitions resistance, tolerance, susceptibility, different messages conveyed studies. In this review, we examine diversity definitions, terminology, methodologies used studies examining antimicrobials. Research available date fails demonstrate “resistance” recommended treatments prescribed by label. such, tolerance would be more accurate description response low (i.e., sub‐MRC). Conservative use word will reduce confusion allow concise messaging research findings communicated industry regulators.

Язык: Английский

---

Biofilms as a microbial hazard in the food industry: A scoping review

Journal of Applied Microbiology, Год журнала: 2022, Номер 133(4), С. 2210 - 2234

Опубликована: Авг. 10, 2022

Biofilms pose a serious public health hazard with significant economic impact on the food industry. The present scoping review is designed to analyse literature published during 2001-2020 biofilm formation of microbes, their detection methods, and association antimicrobial resistance (if any). peer-reviewed articles retrieved from 04 electronic databases were assessed using PRISMA-ScR guidelines. From 978 preliminary search results, total 88 publications included in study. On analysis, commonly isolated pathogens Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Escherichia coli, Bacillus Vibrio Campylobacter jejuni Clostridium perfringens. biofilm-forming ability microbes was found be influenced by various factors such as attachment surfaces, temperature, presence other species, nutrient availability etc. A 18 studies characterized genes, particularly for S. E. coli. In most studies, polystyrene plate and/or stainless-steel coupons used formation, carried out crystal violet assays counting method. strain-specific differences observed many few analysis multi-species biofilms. between not clearly defined. Further, viable but non-culturable form foodborne posing an unseen (by conventional cultivation techniques) potent threat safety. recommends need carrying systematic surveys risk biofilms chain highlight evidence-based concerns, especially regions where microbiological hazards are quite prevalent.

Язык: Английский

---

Listeria monocytogenes: An Inconvenient Hurdle for the Dairy Industry

Dairy, Год журнала: 2023, Номер 4(2), С. 316 - 344

Опубликована: Апрель 19, 2023

Listeria monocytogenes is an opportunistic pathogen that affects specific groups of individuals, with a high mortality rate. The control L. in dairy industries presents particular challenges, as this bacterium capable adhering and forming biofilms, well thriving at refrigerated temperatures, which enables it to persist harsh environments. consumption products has been linked sporadic cases outbreaks listeriosis, frequently detected these retail stores. Moreover, the shown dairy-processing In work, we review main characteristics highlight factors support its persistence processing environments products. We also discuss involved listeriosis since early 1980s, present measures can help prevent occurrence foods food-processing

Язык: Английский

---

Polycaprolactone/chitosan electrospun nanofibrous membranes loaded Chinese yam polysaccharide for active food packaging

LWT, Год журнала: 2024, Номер 198, С. 115985 - 115985

Опубликована: Март 21, 2024

In this study, the electrospun nanofibrous membranes were prepared by blending electrospinning technology with Polycaprolactone/Chitosan (PCL/CS) as a spinning carrier and Chinese Yam Polysaccharide (CYP) active material. The characterized antimicrobial tested to determine whether they have potential value food packaging. results of SEM showed that nanofiber different concentrations had good fiber morphology, average diameter was 313 ± 178 nm–426 237 nm, PDI indicated polydisperse. addition CYP enhanced hydrophilicity water solubility membranes, but mechanical strength decreased. spectra FTIR DSC PCL/CS membrane successfully loaded CYP, 4 % best thermal stability. vitro release tests also most fibrous still released (56.4–81.7 %) after 240 h. addition, antibacterial zone PCL/CS/10 against Escherichia coli Staphylococcus aureus 22.01 1.23 mm 18.40 0.84 mm, respectively, showing obvious effect. tomato experiment, effectively delayed water-loss rot cherry kept weight loss rate fruit at 17.6 0.14 %. PCL/CS/10% effect

Язык: Английский

---