Foodborne pathogens

Bintsis, Thomas

doi:10.3934/microbiol.2017.3.529

Cited by 612 publications

(464 citation statements)

References 105 publications

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“…Table 1 presents some common foodborne pathogenic bacteria, their sources and produced toxins as well as the diseases caused. [13] Certain food pathogens can survive under adverse environmental factors such as cold, heat, acidic and high salt conditions and have the capacity to form biofilms on biotic or abiotic surfaces. These properties can facilitate their growth and spread on food contact surfaces as well.…”

Section: Foodborne Pathogens and Food Spoilage Organismsmentioning

confidence: 99%

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

et al. 2020

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Phenolic compounds and extracts with bioactive properties can be obtained from many kinds of plant materials. These natural substances have gained attention in the food research as possible growth inhibitors of foodborne pathogenic and spoilage bacteria. Many phenolic-enriched plant extracts and individual phenolics have promising anti-quorum sensing potential as well and can suppress the biofilm formation and toxin production of food-related pathogens. Various studies have shown that plant phenolics can substitute or support the activity of synthetic food preservatives and disinfectants, which, by the way, can provoke serious concerns in consumers. In this review, we will provide a brief insight into the bioactive properties, i.e., the antimicrobial, anti-quorum sensing, anti-biofilm and anti-enterotoxin activities, of plant phenolic extracts and compounds, with special attention to pathogen microorganisms that have food relation. Carbohydrase aided applications to improve the antimicrobial properties of phenolic extracts are also discussed.

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Section: Foodborne Pathogens and Food Spoilage Organismsmentioning

confidence: 99%

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

et al. 2020

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“…Global antibiotic crisis entails a threat not only for public health but also for food industry worldwide [1]. According to the last surveillance of antimicrobial resistance in Europe, Staphylococcus aureus and Escherichia coli currently present resistance to multiple antimicrobial groups [2], a disturbing fact since both bacteria are usually implicated in infections of community and healthcare settings and are amongst the foremost causative agents of food-borne infections [3].…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Action Mechanisms of Honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli

et al. 2020

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Numerous studies have explored the antibacterial properties of different types of honey from all around the world. However, the data available describing how honey acts against bacteria are few. The aim of this study was to apply a flow cytometry (FC) protocol to examine and characterize the primary effects of three varieties of honey (avocado, chestnut and polyfloral) upon physiological status of Staphylococcus aureus and Escherichia coli cells to reveal their antibacterial action mechanisms. The effects of honey samples on membrane potential, membrane integrity, and metabolic activity were assessed using different fluorochromes, in a 180 min time course assay. Time-kill experiments were also carried out under similar conditions. Exposure of S. aureus and E. coli to the distinct honey samples resulted in physiological changes related to membrane polarization and membrane integrity. Moreover, honey induced a remarkable metabolic disruption as primary physiological effect upon S. aureus. The different honey samples induced quite similar effects on both bacteria. However, the depth of bacteria response throughout the treatment varied depending on the concentration tested and among honey varieties, probably due to compositional differences in the honey.

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“…The major causative pathogens of foodborne illness are viruses, followed by bacteria and parasites 23 . Several pure and crude plant derivatives and extracts are now being used as novel antimicrobial and/or antiviral against herpes simplex virus type 1 (HSV-1) infections 24 .…”

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confidence: 99%

A comparative study on flavour components and therapeutic properties of unfermented and fermented defatted soybean meal extract

Ghanem

Mahran

Ramadan

et al. 2020

Sci Rep

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Microbial fermentation of plant material alters the composition of volatile and non-volatile plant natural products. We investigated the antioxidant, anticancer, and antiviral properties of extracts of defatted soybean meal fermented with Aspergillus fumigatus F-993 or A. awamori FB-133 using in vitro methods. Gas chromatography-mass spectrometry analysis of soybean meal fermented with A. awamori FB-133 and A. fumigatus F-993 identified 26 compounds with 11,14-octadecadienoic acid and methyl ester (63.63%) and 31 compounds with butylated hydroxytoluene (66.83%) and δ-myrcene (11.43%) as main constituents, respectively. The antioxidant activities of DSM extract were 3.362 ± 0.05 and 2.11 ± 0.02 mmol TE/mL, FDSM treated with A. awamori FB-133 were 4.763 ± 0.05 and 3.795 ± 0.03 mmol TE/mL and FDSM treated with A. fumigatus F-993 were 4.331 ± 0.04 and 3.971 ± 0.02 mmol TE/mL as determined by ABTS and FRAP assays, respectively. Both fermented extracts had better antioxidant activity than the unfermented extract as shown by multiple antioxidant activity assays. The concentration of fermented extracts required for 50% inhibition of cell viability was significantly lower than that of the unfermented extract when tested against the human liver cancer cell line HepG2 as shown by cell viability assays, indicating strong anticancer activity. The IC 50 values for DSM, FDSM with A. fumigatusF-993 and FDSM with A. awamori FB-133 were27, 16.88 and 8.60 μg/mL, respectively. The extract of FDSM with A. awamori FB-133 showed the strongest anticancer activity, compared to DSM and FDSM with A. FumigatusF-993 extracts. fermented extracts also reduced hepatitis A virus titres to a greater extent than unfermented extracts, thus showing strong antiviral property. Hepatitis A virus titres were reduced by 2.66 and 3 log 10 /0.1 mL by FDSM with A. fumigatusF-993 and FDSM by A.awamori FB-133, respectively, compared to DSM (5.50 log 10 /0.1 mL). Thus, the fermentation of soybean meal with A. fumigatusF-993 or A. awamori FB-133 improves the therapeutic effect of soybean extracts, which can be used in traditional medicine. Fermentation of plant materials causes a significant change in bioactive volatile and non-volatile components 1. Moreover, the concentrations of both flavonoids and the unsaturated fatty acid esters, as well, increase due to the fermentation of soybean. Extracts of fermented soybean have shown strong antioxidant, anti-breast cancer and antiviral activities 2. A growing major objective interest is to develop special catalytic systems (one-pot tandem), that integrate both the reactivity of a chemical catalyst and a selected active site of an enzyme 3. Fungi (as yeasts,

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Foodborne pathogens

Cited by 612 publications

References 105 publications

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

Antibacterial Action Mechanisms of Honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli

A comparative study on flavour components and therapeutic properties of unfermented and fermented defatted soybean meal extract

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