Uncovering the dormant food hazards, a review of foodborne microbial spores' detection and inactivation methods with emphasis on their application in the food industry

Farag, Mohamed A.; Mesak, Matta A.; Saied, Doaa B.; Ezzelarab, Nada M.

doi:10.1016/j.tifs.2020.10.037

Cited by 32 publications

(6 citation statements)

References 114 publications

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“…Another feature of the biosensors is that they can be easily modified depending on the target activity (Neethirajan et al, 2018). Biosensors are reported to serve as a tentative screening tool of presence of biotoxins before applying other sophisticated techniques (Farag, Mesak, et al, 2021). OA activity results from the inhibition of the phosphatase enzyme.…”

Section: Biotoxins Detectionmentioning

confidence: 99%

Crustaceans (shrimp, crab, and lobster): A comprehensive review of their potential health hazards and detection methods to assure their biosafety

Farag

Mansour

Nouh

et al. 2022

Journal of Food Safety

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Crustaceans are popular seafood items worldwide owing to their rich nutritional value, unique tastes, and their incorporation in a variety of cuisines. There has been a great concern about the safety of crustaceans for human consumption being more prone to hazardous contaminants due to their exposure to diverse habitats and unhealthy farming and handling practices. These hazards can arise from chemical contaminants such as heavy metals, environmental pollutants, and biotoxins or biological sources, that is, pathogenic microbes and parasites. The different types of chemical contamination of crustaceans as well as biological hazards are reviewed as major part of this review. Although there are many reviews on contaminants in fisheries, nothing is traces to crustaceans. The current review compiles the food safety hazards of crustaceans arising from both chemical and biological origins and their impact on human health in farmed versus wild origins. The different methods of contaminants detection, viz. microbiological, molecular, and analytical methods, as well as control measures viz. cooking and processing methods that can be implemented to safeguard consumer safety are also reviewed. Future perspectives have been raised toward HACCP protocol implementation during handling, processing, and storage of crustaceans and posing real‐time freshness monitoring tools such as intelligent packaging.

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Section: Biotoxins Detectionmentioning

confidence: 99%

Crustaceans (shrimp, crab, and lobster): A comprehensive review of their potential health hazards and detection methods to assure their biosafety

Farag

Mansour

Nouh

et al. 2022

Journal of Food Safety

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“…The HACCP guide for raw fish mandates that fish and other seafood must come from an approved source that follow HACCP‐plan, with raw fish to be kept frozen prior to consumption to get rid of parasites, and the temperature and packaging conditions must be inspected regularly (M.A. Farag, Mesak, Saied, & Ezzelarab, 2021).…”

Section: Health Hazards In Fsfmentioning

confidence: 99%

“…Immunology‐based methods depend on antigen–antibody interaction and are used to detect bacterial cells, spores, viruses, and toxins (M.A. Farag, Mesak, et al ., 2021). Advantage of the immunological techniques lies in that they are less time‐consuming than the other techniques, though less sensitive, and likely to be affected by cross reaction due to contamination (Han et al, 2017).…”

Section: Health Hazards In Fsfmentioning

confidence: 99%

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Farag

Zain

Hariri

et al. 2022

Journal of Food Safety

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The consumption of raw fish has significantly increased worldwide over the last decade. Fermented and salted fish (FSF), such as feseekh, moloha, and renga, have a great popularity in Egypt, where they are considered the main dishes in different social events and festivities. Although FSF-dishes are popular, they present several health hazards including biological and chemical ones. These hazards are contaminants that might be present in the fish tissues and to be transmitted to humans causing food-borne illnesses, that is, botulism intoxication. For the sake of public health, methods of detecting and controlling these contaminants have been employed to regulate and control fish's safety and quality prior to consumption to ensure their safety and best quality. We highlighted the hazards, detection methods, critical control points, and control measures involved in the production of main Egyptian FSF. In this review, we also compile the research findings from the available literatures, with future perspectives related to the quality needed for producing a safe FSF. Our review concluded that hazard analysis critical control point (HACCP) system could also be utilized as a preventive measure likewise to guarantee FSF's safety to consumers. Future experiments are needed to determine the underlying mechanisms of microbial impact on the quality of FSF and the optimization of the fermentation process.

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“…Spore is a kind of dormancy body with strong resistance and are primarily composed of DNA, various receptor proteins, peptidoglycan, and pyridine dicarboxylic acid (2,6-dipicolinic acid, DPA) ( Farag et al, 2021 , Nakaya et al, 2023 , Pande et al, 2020 ). These spores can survive for several years in a dormant state, and can germinate into metabolically active vegetative cells under suitable growth conditions, producing toxins that can cause food spoilage, deterioration, and even foodborne diseases (Z.…”

Section: Introductionmentioning

confidence: 99%

Development of fluorescent GO-AgNPs-Eu3+ nanoparticles based paper visual sensor for foodborne spores detection

Tian,

Tu,

et al. 2024

Food Chemistry: X

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Uncovering the dormant food hazards, a review of foodborne microbial spores' detection and inactivation methods with emphasis on their application in the food industry

Cited by 32 publications

References 114 publications

Crustaceans (shrimp, crab, and lobster): A comprehensive review of their potential health hazards and detection methods to assure their biosafety

Crustaceans (shrimp, crab, and lobster): A comprehensive review of their potential health hazards and detection methods to assure their biosafety

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Development of fluorescent GO-AgNPs-Eu3+ nanoparticles based paper visual sensor for foodborne spores detection

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