Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry

Barboza, Giovana Rueda; Almeida, Jaqueline Milagres de; Silva, Nathália Cristina Cirone

doi:10.1590/fst.05720

Cited by 5 publications

(4 citation statements)

References 46 publications

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“…It could be produced by gram-positive and gram-negative bacteria. They are mostly used in the food industry as natural bio preservatives instead of chemical preservatives to protect products from spoilage and pathogenic bacteria (Todorov et al, 2019;Pato et al, 2022b;Barboza et al, 2022). Bacteriocins-like inhibitory substances (BLIS) are also ribosomally synthesized peptides that possess abilities like bacteriocin but have not been yet characterized for their amino acid sequence (Caulier et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses

2023

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There is increased importance to finding alternative solutions to antibiotic resistance which require more research, bacteriocins are promising antimicrobial peptides with inhibitory and bactericidal activities that might be one of these solutions. Bacteriocins are small antimicrobial peptides synthesized by bacterial ribosomes, active against the bacterial pathogen, multidrug-resistant bacteria, and cancer therapy. Lactic acid bacteria (LAB) are one of the most used bacteria to produce bacteriocins and dairy products (i.e. cheeses) consider rich sources of LAB isolates. Enterococcus faecalis, Lactobacillus fermentum, L. plantarum, L. helveticus, L. pentosus, L. paracasei subsp. paracasei, L. rhamnosus I, and L. delbrueckii subsp. lactis are strong strains in bacteriocins production. Several applications were applied to control bacterial pathogens spread in cheeses, one of them is using bacteriocins and bacteriocins-like inhibitory substances (BLIS). To reduce foodborne pathogens and spoilage bacteria in cheese, bacteriocins can be applied in several means such as inoculating cheese with bacteriocin-producer strain and adding purified or semi-purified bacteriocin as a food additive. This review is focused on bacteriocins and BLIS classification, mechanism, and applications in dairy products i.e. cheeses.

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Section: Introductionmentioning

confidence: 99%

Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses

2023

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“…Hundreds of millions of people throughout the world are at danger of consuming contaminated food (Barboza et al, 2021;Ngafwan et al, 2021;Zhao & Talha, 2021). Every year, millions of people fall ill and hundreds of thousands die as a result of consuming tainted food.…”

Section: Introductionmentioning

confidence: 99%

Research on rumors surrounding food safety based on information source differences (a review)

et al. 2022

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Food is a basic human right since it is necessary for survival. Unsafe food threatens billions of people throughout the world. Every year, hundreds of thousands of people grow sick and die. Microbial, chemical, personal, and environmental hygiene are all issues that the food chain faces from farm to fork/plate. Human tragedies and economic disasters have been reported in the past as a result of purposeful or inadvertent personal behavior and government inability to ensure food safety and quality. The issue of food safety has gotten a lot of press. As a result, a Food Safety Information Platform (FSIP) based on machine learning and open data with a Chatbot based on cloud computing (MLODCCC) architecture was developed, which includes a nice Facebook hyperlink and chatbot interface for locating trustworthy food safety knowledge. Rumors about the safety of food goods instill fear in people, leading to a broad boycott and, as a result, significant economic loss. This study looked into the function of rumors among friends. The findings suggested that people choose to use news media information in interaction with friends because it is seen to be more reliable than other resources.

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“…Many studies have been conducted recently to produce foods with a safe microbiological standard and without synthetic preservatives. However, many studies are needed to prove that these substances are harmless to the worker's health, environment, and humans (Barboza et al, 2022). Thus, after analyzing the risk agents in an industrial kitchen, it was found that toxicological, biological, chemical, mechanics, and environmental risks are agents that the work team exposes daily.…”

Section: Introductionmentioning

confidence: 99%

A preliminary study of environmental risks through the gut matrix: application in an industrial kitchen

et al. 2022

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The lack of effective preventive measures can lead to occupational diseases and accidents at work. For the correct identification and treatment of these risks, the GUT matrix is a tool for prioritizing problems and risks by attributing notes for the aspects of gravity, urgency, and tendency. This work elaborated a particularized matrix for prioritizing the environmental risks raised in a university hospital's industrial kitchen. The work was developed in a Food and Nutrition Unit (FNU) of a University Hospital in Rio de Janeiro-RJ, in the industrial kitchen. Initially, a brainstorming session was held with all those involved to obtain an overview of the health and safety culture in the work environment. Additionally, observational analysis and the weekly verification guide or checklist were performed. The GUT matrix was used as a prioritization tool for identified risk sources. 4 physical, 4 chemical, 6 biological, 6 ergonomics, and 8 accident risks were identified. Therefore, it is concluded that the environmental risks in industrial kitchens are generated most of the time by materials, obsolete equipment or without maintenance, lack of ergonomic study of the workstations, lack of training, and deficit in supervision.

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Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry

Cited by 5 publications

References 46 publications

Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses

Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses

Research on rumors surrounding food safety based on information source differences (a review)

A preliminary study of environmental risks through the gut matrix: application in an industrial kitchen

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