Introduction to the Special Issue: Salmonella in foods: Evolution, strategies and challenges

Sant’Ana, Anderson de Souza

doi:10.1016/j.foodres.2012.01.003

Cited by 13 publications

(4 citation statements)

References 90 publications

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“…An important point to note is that Salmonella spp. is not a biological contaminant that is part of the natural microbiota of fish [12]. However, contamination by Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

Influence of Organic Matter from Native Fish on the Antimicrobial Efficacy of Sodium Hypochlorite (NaClO) in Reducing Salmonella spp. Population

Reis,

Cavalcante,

Nunes

et al. 2024

Microbiology Research

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Salmonella spp. is not part of the fish microbiota, being introduced through contaminated water or improper handling. In slaughterhouses, five parts per million (ppm) of free chlorine is recommended in the washing step to eliminate this pathogen. However, Salmonella spp. is still detected in fish processing plants due to persistent contamination as a result of chlorine–organic matter interactions that reduce chlorine effectiveness. Therefore, this study aimed to test whether organic matter contained in culture media and fish washes interferes with the efficacy of chlorine at 2 and 5 ppm, and what is the time of action required to inactivate ATCC and wild strains of S. typhimurium. For this, the elimination or survival of these strains was investigated when exposed to chlorinated solution for different durations (0, 5, 30, 60, 90 and 120 min) in culture medium, 0.85% saline solution and fish wash (in natura and sterilized). The results showed that the use of 5 ppm of free chlorine is efficient, even when the chlorine remains in contact with the organic matter (washed from the fish), as it reduced the bacterial population by ~5 log log10 CFU/mL of Salmonella spp., showing that this reduction was due to interactions, as long as the chlorine action time was 30 min.

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“…An important point to note is that Salmonella spp. is not a biological contaminant that is part of the natural microbiota of fish [12]. However, contamination by Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

Influence of Organic Matter from Native Fish on the Antimicrobial Efficacy of Sodium Hypochlorite (NaClO) in Reducing Salmonella spp. Population

Reis,

Cavalcante,

Nunes

et al. 2024

Microbiology Research

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“…Salmonella spp. is not a biological contaminant originally reported in fish, being introduced through contaminated water or improper handling [8]. There are about 2.659 serovars in the species [9], with the Typhimurium serotype being the most prevalent in products of animal origin [10].…”

Section: Introductionmentioning

confidence: 99%

Optimizing the Antimicrobial Activity of Sodium Hypochlorite (NaClO) over Exposure Time for the Control of Salmonella spp. In Vitro

Nunes,

Reis,

Castro

et al. 2024

Antibiotics

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Fish is a nutritionally rich product; however, it is easily contaminated by pathogenic microorganisms, such as Salmonella spp. Therefore, this study aimed to identify the best concentration of sodium hypochlorite (NaClO), exposure time, and water temperature that allow the most effective antimicrobial effect on the viable population of Salmonella spp. Thus, Salmonella Enteritidis ATCC 13076 and Salmonella Schwarzengrund were exposed to different time frames, ranging from 5 min to 38.5 min, temperatures between 5 and 38.5 °C, and NaClO concentrations ranging from 0.36 to 6.36 ppm, through a central composite rotational design experiment (CCRD). The results demonstrated that the ATCC strain exhibited a quadratic response to sodium hypochlorite when combined with exposure time, indicating that initial contact would already be sufficient for the compound’s action to inhibit the growth of the mentioned bacteria. However, for S. Schwarzengrund (isolated directly from fish cultivated in aquaculture), both NaClO concentration and exposure time significantly influenced inactivation, following a linear pattern. This suggests that increasing the exposure time of NaClO could be an alternative to enhance Salmonella elimination rates in fish slaughterhouses. Thus, the analysis indicates that the Salmonella spp. strains used in in vitro experiments were sensitive to concentrations equal to or greater than the recommended ones, requiring a longer exposure time combined with the recommended NaClO concentration in the case of isolates from aquaculture.

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“…Natural antioxidants can be used as antimicrobial agents to control foodborne pathogens such as Salmonella. These compounds can be used in several meat-based products, especially beef, poultry, and pork, to control foodborne pathogens [14]. Therefore, this review aims to compare the plant-based and animal-based antioxidants, their structure, and potential use in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Plant- and Animal-Based Antioxidants’ Structure, Efficacy, Mechanisms, and Applications: A Review

et al. 2022

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Antioxidants are compounds that normally prevent lipid and protein oxidation. They play a major role in preventing many adverse conditions in the human body, including inflammation and cancer. Synthetic antioxidants are widely used in the food industry to prevent the production of adverse compounds that harm humans. However, plant- and animal-based antioxidants are more appealing to consumers than synthetic antioxidants. Plant-based antioxidants are mainly phenolic compounds, carotenoids, and vitamins, while animal-based antioxidants are mainly whole protein or the peptides of meat, fish, egg, milk, and plant proteins. Plant-based antioxidants mainly consist of aromatic rings, while animal-based antioxidants mainly consist of amino acids. The phenolic compounds and peptides act differently in preventing oxidation and can be used in the food and pharmaceutical industries. Therefore, compared with animal-based antioxidants, plant-based compounds are more practical in the food industry. Even though plant-based antioxidant compounds are good sources of antioxidants, animal-based peptides (individual peptides) cannot be considered antioxidant compounds to add to food. However, they can be considered an ingredient that will enhance the antioxidant capacity. This review mainly compares plant- and animal-based antioxidants’ structure, efficacy, mechanisms, and applications.

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Introduction to the Special Issue: Salmonella in foods: Evolution, strategies and challenges

Cited by 13 publications

References 90 publications

Influence of Organic Matter from Native Fish on the Antimicrobial Efficacy of Sodium Hypochlorite (NaClO) in Reducing Salmonella spp. Population

Influence of Organic Matter from Native Fish on the Antimicrobial Efficacy of Sodium Hypochlorite (NaClO) in Reducing Salmonella spp. Population

Optimizing the Antimicrobial Activity of Sodium Hypochlorite (NaClO) over Exposure Time for the Control of Salmonella spp. In Vitro

Plant- and Animal-Based Antioxidants’ Structure, Efficacy, Mechanisms, and Applications: A Review

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