The potential of South African medicinal plants against microbial biofilm and quorum sensing of foodborne pathogens: A review

Erhabor, C.R.; Erhabor, Joseph O.; McGaw, Lyndy Joy

doi:10.1016/j.sajb.2019.07.024

Cited by 27 publications

(17 citation statements)

References 138 publications

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“…Food-borne illness due to consumption of food contaminated with pathogenic bacteria and/or their toxins is a vital concern to public health. The symptoms of such illness range from vomiting, nausea, and diarrhea to long-term diseases such as liver or kidney failure, cancer, and neural or brain disorders [ 1 ]. The most common bacteria causing food-borne illness are Escherichia coli , Staphylococcus aureus , Salmonella typhimurium , Listeria monocytogenes , Clostridium botulinum , Bacillus cereus , Vibrio parahaemolyticus, and others.…”

Section: Introductionmentioning

confidence: 99%

“…Food poisoning is still a concern for both consumers and the food industry despite the use of various preservation methods. Food processors, food safety researchers, and regulatory agencies are continuously concerned with the high and growing number of illness outbreaks caused by some pathogenic and spoilage microorganisms in foods [ 1 , 2 ].…”

Section: Introductionmentioning

confidence: 99%

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Chemical profiling, in vitro antimicrobial and antioxidant activities of pomegranate, orange and banana peel-extracts against pathogenic microorganisms

Hanafy¹,

El-Shafea²,

Saleh

et al. 2021

Journal of Genetic Engineering and Biotechnology

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Background The use of natural preservatives became of great interest; good examples of these natural preservation agents are plant peels. The use of plant peels has dual benefits; first is their antimicrobial activity against food-borne pathogens, while the second is minimizing agro-industrial wastes. Results The evaluation of the antimicrobial potential of both methanolic and ethanolic extracts of three fruit peels (orange, pomegranate, and banana), against 4 Gram-positive (G+), 3 Gram-negative bacteria (G−), and 2 fungal strains revealed that both pomegranate peel extracts exhibited significantly higher inhibitory effect on all tested G+ bacteria. Methanolic extract of pomegranate peel gave higher activity than the ethanolic one against G+ and G− bacteria except for S. typhimurium. Against A. flavus and A. niger, both pomegranate and orange extracts showed activity ranging between 65 and 100% more than the positive control. The ethanolic extracts of all tested peels showed a considerable capacity of antioxidant compounds compared to the methanolic extracts. The highest antioxidant capacity was found for ethanolic and methanolic extracts of pomegranate, 66.870 and 56.262 mg/ml, respectively. Generally, the concentration of total phenolic compounds was higher than that of total flavonoids followed by tannins. The highest readings of all tested constituents were reported for pomegranate extracts followed by orange and then banana. The total phenolic content, total flavonoids, and tannins were proportional to antioxidant values. GC-MS of pomegranate peel extracts identified 23 compounds in the methanolic extract versus 31 compounds in the ethanolic one. These components were identified based on their retention times and mass spectral fragmentation pattern. 5-hydroxymethylfufural (HMF) represented the major component in both methanolic and ethanolic extracts with peak area percentage of 65.78% and 48.43%, respectively. Conclusions The results showed negative effect of methanolic and ethanolic extracts of pomegranate on G+ and G− bacteria and two fungal pathogenic strains. The phytochemical analysis regarded these results to the high content of phenols, flavonoids, and tannins. GC-MS chromatogram identified many compounds known to be effective as antioxidants and antibacterial and antifungal agents. These indications show that pomegranate peel may be a superior natural food-preserver, but further studies about the suitable formulation, dosage, and possible side-effects are still needed.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemical profiling, in vitro antimicrobial and antioxidant activities of pomegranate, orange and banana peel-extracts against pathogenic microorganisms

Hanafy¹,

El-Shafea²,

Saleh

et al. 2021

Journal of Genetic Engineering and Biotechnology

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“…Due to their ability to inhabit living surfaces, strains of S. aureus, throughout human history, have been repeatedly reported for their presence in various food products and also in epidemiological studies of food poisoning outbreaks involving different regions of the world (Erhabor et al, 2019;Liyanage, 2020;Galo et al, 2020). The basis of most reports of food poisoning by S. aureus is closely related to undue or scarce good hygiene practices, whether due to the handler's malpractice or negligence, or even to the work environment offered to them (Martin et al, 2004).…”

Section: Safe Food Handling Practicesmentioning

confidence: 99%

Staphylococcus aureus: a threat to food safety

Paiva

Neto²,

Brasil-Oliveira

et al. 2021

RSD

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Foodborne Diseases (FBD) affect millions of people worldwide. They are caused mainly by bacteria of the genus Staphylococcus, mainly Staphylococcus aureus. Among these, some produce enterotoxins that are resistant to high temperatures and can contaminate various types of foods such as milk and dairy products, in addition to meat products and others. For these reasons, it is necessary to study S aureus and Staphylococcal Enterotoxins (SE), which are the main causes of FBD, and the development of actions and new products that maintain the health of food, especially milk, daity dirivates and meat products, in order to reduce contamination. In addition to the study of more efficient techniques for detecting these contaminating agents. Among these techniques, molecular techniques stand out, which currently have been shown to be increasingly sensitive and specific. In general, the association of good hygiene practices and molecular detection techniques are fundamental for maintaining food health, avoiding losses in the industry and serious health problems.

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“…18 They are called pathogens, in which they are usually found as the root causes of food intoxication and food infection. 19 Food intoxication is caused by toxic substances produced by bacteria in food, leading to a rapid reaction of our body system aer consuming the contaminated food. 20 For instance, Staphylococcus aureus can cause inammation of the small intestine in humans aer consuming food contaminated with enterotoxin produced by it.…”

Section: Application Of Bacteriocins In Food Preservationmentioning

confidence: 99%

Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review

Zarin

Lee

et al. 2020

RSC Adv.

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The potential of South African medicinal plants against microbial biofilm and quorum sensing of foodborne pathogens: A review

Cited by 27 publications

References 138 publications

Chemical profiling, in vitro antimicrobial and antioxidant activities of pomegranate, orange and banana peel-extracts against pathogenic microorganisms

Chemical profiling, in vitro antimicrobial and antioxidant activities of pomegranate, orange and banana peel-extracts against pathogenic microorganisms

Staphylococcus aureus: a threat to food safety

Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review

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