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Toushik SH, Roy A, Alam M, Rahman UH, Nath NK, Nahar S, Matubber B, Uddin MJ, Roy PK. Pernicious Attitude of Microbial Biofilms in Agri-Farm Industries: Acquisitions and Challenges of Existing Antibiofilm Approaches. Microorganisms 2022; 10:microorganisms10122348. [PMID: 36557600 PMCID: PMC9781080 DOI: 10.3390/microorganisms10122348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/22/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
Biofilm is a complex matrix made up of extracellular polysaccharides, DNA, and proteins that protect bacteria against physical, chemical, and biological stresses and allow them to survive in harsh environments. Safe and healthy foods are mandatory for saving lives. However, foods can be contaminated by pathogenic microorganisms at any stage from farm to fork. The contaminated foods allow pathogenic microorganisms to form biofilms and convert the foods into stigmatized poison for consumers. Biofilm formation by pathogenic microorganisms in agri-farm industries is still poorly understood and intricate to control. In biofilms, pathogenic bacteria are dwelling in a complex manner and share their genetic and physicochemical properties making them resistant to common antimicrobial agents. Therefore, finding the appropriate antibiofilm approaches is necessary to inhibit and eradicate the mature biofilms from foods and food processing surfaces. Advanced studies have already established several emerging antibiofilm approaches including plant- and microbe-derived biological agents, and they proved their efficacy against a broad-spectrum of foodborne pathogens. This review investigates the pathogenic biofilm-associated problems in agri-farm industries, potential remedies, and finding the solution to overcome the current challenges of antibiofilm approaches.
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Affiliation(s)
- Sazzad Hossen Toushik
- Institute for Smart Farm, Department of Food Hygiene and Safety, Gyeongsang National University, Jinju 52828, Republic of Korea
- ABEx Bio-Research Center, Azampur, Dakkhinkhan, Dhaka 1230, Bangladesh
| | - Anamika Roy
- ABEx Bio-Research Center, Azampur, Dakkhinkhan, Dhaka 1230, Bangladesh
| | - Mohaimanul Alam
- ABEx Bio-Research Center, Azampur, Dakkhinkhan, Dhaka 1230, Bangladesh
- Department of Biotechnology and Genetic Engineering, Noakhali Science and Technology University, Noakhali 3814, Bangladesh
| | - Umma Habiba Rahman
- ABEx Bio-Research Center, Azampur, Dakkhinkhan, Dhaka 1230, Bangladesh
- Department of Biotechnology and Genetic Engineering, Noakhali Science and Technology University, Noakhali 3814, Bangladesh
| | - Nikash Kanti Nath
- ABEx Bio-Research Center, Azampur, Dakkhinkhan, Dhaka 1230, Bangladesh
- Department of Biotechnology and Genetic Engineering, Mawlana Bhasani Science and Technology University, Tangail 1902, Bangladesh
| | - Shamsun Nahar
- ABEx Bio-Research Center, Azampur, Dakkhinkhan, Dhaka 1230, Bangladesh
| | - Bidyut Matubber
- ABEx Bio-Research Center, Azampur, Dakkhinkhan, Dhaka 1230, Bangladesh
- Department of Microbiology and Public Health, Khulna Agricultural University, Khulna 9100, Bangladesh
| | - Md Jamal Uddin
- ABEx Bio-Research Center, Azampur, Dakkhinkhan, Dhaka 1230, Bangladesh
| | - Pantu Kumar Roy
- ABEx Bio-Research Center, Azampur, Dakkhinkhan, Dhaka 1230, Bangladesh
- Institute of Marine Industry, Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong 53064, Republic of Korea
- Correspondence: ; Tel.: +82-10-4649-9816; Fax: +82-0504-449-9816
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2
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Survival of foodborne pathogens on stainless steel soiled with different food residues. Food Sci Biotechnol 2020; 29:729-737. [PMID: 32419971 DOI: 10.1007/s10068-019-00705-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 10/21/2019] [Accepted: 10/28/2019] [Indexed: 11/27/2022] Open
Abstract
Insufficient and ineffective cleaning practices can cause food residues to remain in kitchen and can facilitate bacterial attachment and persistence by protective films. The present study investigated the survival of five major foodborne pathogens on stainless steel coupons, in the presence of cooked rice, whole eggs, and soymilk. Foodborne pathogens showed different survival rates by desiccation and disinfection depending on food residues. Overall, the pathogens showed stronger survival than the control at 0.13-3.97 log CFU/coupon with 5% residues, and at 0.75-5.29 log CFU/coupon with 50% residues. Staphylococcus aureus was not affected by the food residue with showing the least difference in concentration, while Escherichia coli O157:H7 showed the most significant increase by food residue. The cells with cooked rice were observed using FE-SEM, and demonstrated bacterial binding or embedment. All results suggest that food safety can be practically ensured by food residue types and appropriate cleaning and disinfectants.
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Saklani P, Lekshmi M, Nayak BB, Kumar S. Survival of Methicillin-Resistant Staphylococcus aureus in Fish and Shrimp under Different Storage Conditions. J Food Prot 2020; 83:844-848. [PMID: 31928413 DOI: 10.4315/jfp-19-546] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Accepted: 01/08/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Foods that are extensively handled during preparation and stored without refrigeration are often associated with staphylococcal food poisoning. This problem is more confounding when contaminating strains belong to the methicillin-resistant Staphylococcus aureus (MRSA) group. In this study, we investigated the survivability of MRSA in two seafood matrices under different storage conditions. MRSA was inoculated at 6 and 3 log CFU/g into all sample groups of peeled shrimp (Parapeneopsis stylifera) stored at -20°C, Bombay duck fish (Harpadon nehereus) stored in ice, and dried Bombay duck fish stored at 30 ± 2°C. The populations of MRSA in frozen peeled shrimp inoculated with MRSA at 6 log CFU/g were reduced by 1.52 log CFU/g, whereas in samples inoculated with 3 log CFU/g levels remained stable after 60 days of storage. In fresh Bombay duck fish inoculated with 6 log CFU/g and stored in ice for 18 days, MRSA levels decreased by 2.75 log CFU/g. In contrast, in fresh fish inoculated with 3 log CFU/g the total viable count increased by 3.02 log CFU/g over 16 days of ice storage. In dried fish stored at 30 ± 2°C, MRSA levels declined by 3.27 log CFU/g in samples inoculated with 6 log CFU/g and by 0.91 log CFU/g in samples inoculated with 3 log CFU/g. These results suggest that the survival of MRSA depends on the temperature of storage and the inoculum level. In our study, MRSA survival was higher when inoculated at 3 log CFU/g regardless of the seafood matrix and storage temperature. HIGHLIGHTS
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Affiliation(s)
- Pooja Saklani
- QC Laboratory, Post Harvest Technology, Indian Council of Agricultural Research, Central Institute of Fisheries Education, Versova, Mumbai 400061, India (ORCID: https://orcid.org/0000-0003-0223-9069 [S.K.])
| | - Manjusha Lekshmi
- QC Laboratory, Post Harvest Technology, Indian Council of Agricultural Research, Central Institute of Fisheries Education, Versova, Mumbai 400061, India (ORCID: https://orcid.org/0000-0003-0223-9069 [S.K.])
| | - Binaya Bhusan Nayak
- QC Laboratory, Post Harvest Technology, Indian Council of Agricultural Research, Central Institute of Fisheries Education, Versova, Mumbai 400061, India (ORCID: https://orcid.org/0000-0003-0223-9069 [S.K.])
| | - Sanath Kumar
- QC Laboratory, Post Harvest Technology, Indian Council of Agricultural Research, Central Institute of Fisheries Education, Versova, Mumbai 400061, India (ORCID: https://orcid.org/0000-0003-0223-9069 [S.K.])
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Ha J, Lee J, Lee S, Kim S, Choi Y, Oh H, Kim Y, Lee Y, Seo Y, Yoon Y. Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky. Food Sci Anim Resour 2019; 39:371-378. [PMID: 31304466 PMCID: PMC6612787 DOI: 10.5851/kosfa.2019.e28] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 04/04/2019] [Accepted: 04/04/2019] [Indexed: 11/10/2022] Open
Abstract
The objective of this study was to develop mathematical models for describing the
kinetic behavior of Staphylococcus aureus (S.
aureus) in seasoned beef jerky. Seasoned beef jerky
was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC13565
was inoculated into the samples to obtain 3 Log CFU/g, and the samples were
stored aerobically at 10°C, 20°C, 25°C, 30°C, and
35°C for 600 h. S. aureus cell counts were enumerated on
Baird Parker agar during storage. To develop a primary model, the Weibull model
was fitted to the cell count data to calculate Delta (required
time for the first decimal reduction) and ρ (shape of
curves). For secondary modeling, a polynomial model was fitted to the
Delta values as a function of storage temperature. To
evaluate the accuracy of the model prediction, the root mean square error (RMSE)
was calculated by comparing the predicted data with the observed data. The
surviving S. aureus cell counts were decreased at all storage
temperatures. The Delta values were longer at 10°C,
20°C, and 25°C than at 30°C and 35°C. The secondary
model well-described the temperature effect on Delta with an
R2 value of 0.920. In validation analysis,
RMSE values of 0.325 suggested that the model
performance was appropriate. S. aureus in beef jerky survives
for a long period at low storage temperatures and that the model developed in
this study is useful for describing the kinetic behavior of S.
aureus in seasoned beef jerky.
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Affiliation(s)
- Jimyeong Ha
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeeyeon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Soomin Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Sejeong Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Yukyung Choi
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Hyemin Oh
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yujin Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yewon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yeongeun Seo
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
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Ming T, Geng L, Feng Y, Lu C, Zhou J, Li Y, Zhang D, He S, Li Y, Cheong L, Su X. iTRAQ-Based Quantitative Proteomic Profiling of Staphylococcus aureus Under Different Osmotic Stress Conditions. Front Microbiol 2019; 10:1082. [PMID: 31191466 PMCID: PMC6549500 DOI: 10.3389/fmicb.2019.01082] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Accepted: 04/29/2019] [Indexed: 02/03/2023] Open
Abstract
Staphylococcus aureus (S. aureus) is an extremely halotolerant pathogenic bacterium with high osmotic stress tolerance, and it is frequently encountered in aquatic production and preservation. However, the mechanism underlying the extremely high osmotic stress tolerance of S. aureus remains unclear. In this study, the isobaric tags for relative and absolute quantification (iTRAQ) method was used to identify the differentially expressed proteins (DEPs) under different sodium chloride (NaCl) concentrations. Compared with the control group (0% NaCl), the 10 and 20% NaCl groups had 484 DEPs and 750 DEPs, respectively. Compared with the 10% NaCl group, the 20% NaCl group had 361 DEPs. Among the DEPs, proteins involved in fatty acid synthesis, proline/glycine betaine biosynthesis and transportation, stress tolerance, cell wall biosynthesis and the TCA cycle were upregulated, whereas proteins associated with biofilm formation and pathogenic infections were downregulated. The results obtained in this study indicate that under extremely high osmotic stress, modification of the cell membrane structure, increased biosynthesis and transportation of osmotic protectants, and redistribution of energy metabolism contribute to the osmotic stress tolerance of S. aureus, and the infectious ability of the bacteria may be limited. The aim of this study was to provide new insight into how S. aureus tolerates the high-salt conditions involved in aquatic production and preservation.
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Affiliation(s)
- Tinghong Ming
- School of Marine Sciences, Ningbo University, Ningbo, China.,College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Lingxin Geng
- School of Marine Sciences, Ningbo University, Ningbo, China.,College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Ying Feng
- School of Marine Sciences, Ningbo University, Ningbo, China
| | - Chenyang Lu
- School of Marine Sciences, Ningbo University, Ningbo, China
| | - Jun Zhou
- School of Marine Sciences, Ningbo University, Ningbo, China
| | - Yanyan Li
- Department of Biological and Environmental Science and Engineering, King Abdullah University of Science and Technology, Thuwal, Saudi Arabia
| | - Dijun Zhang
- Zhejiang Zhengli Antuo Biotechnology Co., Ltd, Ningbo, China
| | - Shan He
- School of Marine Sciences, Ningbo University, Ningbo, China
| | - Ye Li
- School of Marine Sciences, Ningbo University, Ningbo, China
| | - Lingzhi Cheong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Xiurong Su
- School of Marine Sciences, Ningbo University, Ningbo, China
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Kim YH, Nam GW, Yoon KS. Growth and survival ofStaphylococcus aureuson beef jerky as a function of temperature. J Food Saf 2018. [DOI: 10.1111/jfs.12495] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Yeon Ho Kim
- Department of Food and Nutrition; Kyung Hee University; Seoul Republic of Korea
| | - Gun Woo Nam
- Department of Food and Nutrition; Kyung Hee University; Seoul Republic of Korea
| | - Ki Sun Yoon
- Department of Food and Nutrition; Kyung Hee University; Seoul Republic of Korea
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