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Fischer SW, Titgemeyer F. Protective Cultures in Food Products: From Science to Market. Foods 2023; 12:foods12071541. [PMID: 37048362 PMCID: PMC10094266 DOI: 10.3390/foods12071541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/01/2023] [Accepted: 04/03/2023] [Indexed: 04/14/2023] Open
Abstract
An ultimate goal in food production is to guarantee food safety and security. Fermented food products benefit from the intrinsic capabilities of the applied starter cultures as they produce organic acids and bactericidal compounds such as hydrogen peroxide that hamper most food pathogens. In addition, highly potent small peptides, bacteriocins, are being expelled to exert antibiotic effects. Based on ongoing scientific efforts, there is a growing market of food products to which protective cultures are added exclusively for food safety and for prolonged shelf life. In this regard, most genera from the order Lactobacillales play a prominent role. Here, we give an overview on protective cultures in food products. We summarize the mode of actions of antibacterial mechanisms. We display the strategies for the isolation and characterization of protective cultures in order to have them market-ready. A survey of the growing market reveals promising perspectives. Finally, a comprehensive chapter discusses the current legislation issues concerning protective cultures, leading to the conclusion that the application of protective cultures is superior to the usage of defined bacteriocins regarding simplicity, economic costs, and thus usage in less-developed countries. We believe that further discovery of bacteria to be implemented in food preservation will significantly contribute to customer's food safety and food security, badly needed to feed world's growing population but also for food waste reduction in order to save substantial amounts of greenhouse gas emissions.
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Affiliation(s)
- Sebastian W Fischer
- Department of Food, Nutrition and Facilities, FH Muenster, Correnstr. 25, 48149 Münster, Germany
| | - Fritz Titgemeyer
- Department of Food, Nutrition and Facilities, FH Muenster, Correnstr. 25, 48149 Münster, Germany
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Effects of barberry extract and alginate coating enriched with cinnamaldehyde and nisin on the microbiological, chemical and sensory properties of chicken meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01606-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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3
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Keter MT, El Halfawy NM, El-Naggar MY. Incidence of virulence determinants and antibiotic resistance in lactic acid bacteria isolated from food products. Future Microbiol 2022; 17:325-337. [PMID: 35172602 DOI: 10.2217/fmb-2021-0053] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Background: Lactic acid bacteria (LAB) confer beneficial health effects in humans. However, the safety of these bacteria and their potential to spread resistance in the environment must be evaluated. Materials & methods: Fifty-three LAB were isolated from different food samples and assessed for the prevalence of virulence determinants and antibiotic resistance profile. Results: Multiple resistance was reported for Lactobacillus brevis MIM04, having revealed phenotypic resistance to vancomycin (MIC >128 μg/ml), ampicillin, cefotaxime, oxacillin and gentamicin. Virulence traits (cylA, gelE, esp and agg) were detected using specific primers. Enterococcus faecium CHE32, Lactobacillus plantarum CHE37 and E. faecium MLK68 lack virulence genes, possess antimicrobial activity and survive in low pH and bile salt conditions. Conclusion: Isolated LAB revealed probiotic properties.
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Affiliation(s)
- Mike T Keter
- Department of Microbiology & Biotechnology, Kenyatta University, 43844-00100, Kenya
| | - Nancy M El Halfawy
- Department of Botany & Microbiology, Faculty of Science, Alexandria University, 21568, Egypt
| | - Moustafa Y El-Naggar
- Department of Botany & Microbiology, Faculty of Science, Alexandria University, 21568, Egypt
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Bonneville L, Maia V, Barroso I, Martínez-Suárez JV, Brito L. Lactobacillus plantarum in Dual-Species Biofilms With Listeria monocytogenes Enhanced the Anti- Listeria Activity of a Commercial Disinfectant Based on Hydrogen Peroxide and Peracetic Acid. Front Microbiol 2021; 12:631627. [PMID: 34394015 PMCID: PMC8363201 DOI: 10.3389/fmicb.2021.631627] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Accepted: 07/06/2021] [Indexed: 12/01/2022] Open
Abstract
The aim of this work was to investigate the effect of dual-species biofilms of Listeria monocytogenes with Lactobacillus plantarum on the anti-Listeria activity of a hydrogen peroxide/peracetic acid based commercial disinfectant (P3, Oxonia) when using conditions approaching the food industry environment. Nine strains of L. monocytogenes, including eight persistent strains collected from the meat industry and one laboratory control strain, were used in mono and in dual-species biofilms with a strain of L. plantarum. Biofilms were produced on stainless steel coupons (SSCs), at 11°C (low temperature) or at 25°C (control temperature), in TSB-YE (control rich medium) or in 1/10 diluted TSB-YE (mimicking the situation of biofilm formation after a deficient industrial cleaning procedure). The biofilm forming ability of the strains was evaluated by enumeration of viable cells, and the antibiofilm activity of P3 was assessed by the log reduction of viable cells on SSC. In both nutrient conditions and at low temperature, there was no significant difference (p > 0.05) between L. monocytogenes biofilm forming ability in mono- and in dual-species biofilms. In dual-species biofilms, L. monocytogenes was the dominant species. However, it was generally more susceptible to the lower concentration of P3 0.5% (v/v) than in pure culture biofilms. The presence of L. plantarum, although without significant interference in the number of viable cells of L. monocytogenes, enhanced the efficacy of the anti-Listeria activity of P3, since dual-species biofilms were easier to control. The results presented here reinforce the importance of the investigation into co-culture biofilms produced in food industry conditions, namely at low temperatures, when susceptibility to sanitizers is being assessed.
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Affiliation(s)
- Lourenço Bonneville
- Linking Landscape, Environment, Agriculture and Food (LEAF), Departamento dos Recursos Naturais, Ambiente e Território (DRAT), Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - Vera Maia
- Linking Landscape, Environment, Agriculture and Food (LEAF), Departamento dos Recursos Naturais, Ambiente e Território (DRAT), Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - Inês Barroso
- Linking Landscape, Environment, Agriculture and Food (LEAF), Departamento dos Recursos Naturais, Ambiente e Território (DRAT), Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - Joaquín V Martínez-Suárez
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Madrid, Spain
| | - Luisa Brito
- Linking Landscape, Environment, Agriculture and Food (LEAF), Departamento dos Recursos Naturais, Ambiente e Território (DRAT), Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
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Sheng L, Zhu MJ. Practical in-storage interventions to control foodborne pathogens on fresh produce. Compr Rev Food Sci Food Saf 2021; 20:4584-4611. [PMID: 34190395 DOI: 10.1111/1541-4337.12786] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 01/23/2023]
Abstract
Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of the remaining pathogens unknown during subsequent storages. This review summarized outbreak and recall surveillance data from 2009 to 2018 obtained from government agencies in the United States to identify major safety concerns associated with fresh produce, discussed the postharvest handling of fresh produce and the limitations of current antimicrobial interventions, and reviewed the intervention strategies that have the potential to be applied in each storage stage at the commercial scale. One long-term (up to 12 months) prepacking storage (apples, pears, citrus among others) and three short-term (up to 3 months) postpacking storages were identified. During the prepacking storage, continuous application of gaseous ozone at low doses (≤1 ppm) is a feasible option. Proper concentration, adequate circulation, as well as excess gas destruction and ventilation systems are essential to commercial application. At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents. During commercialization, factors that need to be taken into consideration include physicochemical properties of antimicrobials, impacts on fresh produce quality and sensory attributes, recontamination and cross-contamination, cost, and feasibility of large-scale production. To improve fresh produce safety and quality during storage, the collaboration between researchers and the fresh produce industry needs to be improved.
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Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
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Hossain MI, Mizan MFR, Ashrafudoulla M, Nahar S, Joo HJ, Jahid IK, Park SH, Kim KS, Ha SD. Inhibitory effects of probiotic potential lactic acid bacteria isolated from kimchi against Listeria monocytogenes biofilm on lettuce, stainless-steel surfaces, and MBEC™ biofilm device. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108864] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Mayeli M, Mehdizadeh T, Tajik H, Esmaeli F, Langroodi AM. Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3527] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Mahsa Mayeli
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Fatemeh Esmaeli
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
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Somashekaraiah R, Shruthi B, Deepthi BV, Sreenivasa MY. Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: A Naturally Fermenting Coconut Palm Nectar. Front Microbiol 2019; 10:1382. [PMID: 31316477 PMCID: PMC6611078 DOI: 10.3389/fmicb.2019.01382] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Accepted: 06/03/2019] [Indexed: 12/23/2022] Open
Abstract
Probiotic bacteria were isolated from different traditional fermented foods as there are several such foods that are not well explored for their probiotic activities. Hence, the present study was conducted to find the potential of lactic acid bacteria (LAB) as probiotics that were isolated from the sap extract of the coconut palm inflorescence - Neera, which is a naturally fermented drink consumed in various regions of India. A total of 75 isolates were selected from the Neera samples collected aseptically in the early morning (before sunrise). These isolates were initially screened for cultural, microscopic, and biochemical characteristics. The initial screening yielded 40 Gram-positive, catalase-negative isolates that were further subjected to acid - bile tolerance with resistance to phenol. Among 40 isolates, 16 survived screening using analysis of cell surface hydrophobicity, auto aggregation with adhesion to epithelial cells, and gastric-pancreatic digestion for gastrointestinal colonization. The isolates were also assessed for antimicrobial, antibiotic sensitivity, and anti-oxidative potential. The safety of these isolates was evaluated by their hemolytic and deoxyribonuclease (DNase) activities. Based on these results, seven isolates with the best probiotic attributes were selected and presented in this study. These LAB isolates, with 51.91-70.34% survival at low pH, proved their resistance to gastric conditions. The cell surface hydrophobicity of 50.32-77.8% and auto aggregation of 51.02-78.95% represented the adhesion properties of these isolates. All the seven isolates exhibited good antibacterial and antifungal activity, showing hydroxyl-scavenging activity of 32.86-77.87%. The results proved that LAB isolated from Neera exhibited promising probiotic properties and seem favorable for use in functional fermented foods as preservatives.
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Affiliation(s)
| | - B. Shruthi
- Department of Biotechnology, Sahyadri Science College, Kuvempu University, Shimoga, India
| | - B. V. Deepthi
- Department of Studies in Microbiology, University of Mysore, Mysuru, India
| | - M. Y. Sreenivasa
- Department of Studies in Microbiology, University of Mysore, Mysuru, India
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9
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Bazargani‐Gilani B. Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C). J Food Saf 2017. [DOI: 10.1111/jfs.12395] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Behnaz Bazargani‐Gilani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary ScienceBu‐Ali Sina UniversityHamedan Iran
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10
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Khan I, Tango CN, Oh DH. Development and evaluation of chitosan and its derivative for the shelf life extension of beef meat under refrigeration storage. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13379] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Imran Khan
- Department of Food Science and Biotechnology; School Agriculture and Life Sciences; Kangwon National University; Chuncheon Gangwon-do 200-701 Korea
| | - Charles Nkufi Tango
- Department of Food Science and Biotechnology; School Agriculture and Life Sciences; Kangwon National University; Chuncheon Gangwon-do 200-701 Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology; School Agriculture and Life Sciences; Kangwon National University; Chuncheon Gangwon-do 200-701 Korea
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11
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Yadav R, Puniya AK, Shukla P. Probiotic Properties of Lactobacillus plantarum RYPR1 from an Indigenous Fermented Beverage Raabadi. Front Microbiol 2016; 7:1683. [PMID: 27818658 PMCID: PMC5073146 DOI: 10.3389/fmicb.2016.01683] [Citation(s) in RCA: 95] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Accepted: 10/07/2016] [Indexed: 12/12/2022] Open
Abstract
Present study documents the potential probiotic Lactobacillus isolated from indigenous fermented beverage Raabadi, consumed during summers in Haryana and Rajasthan regions of India. A total of five Raabadi samples were collected aseptically and 54 isolates were purified using MRS medium. All the isolates were assessed for tolerance to low pH and bile salts. It was observed that out of 54 only 24 isolates could survive the simulated gastric conditions. These isolates were further evaluated in vitro for cell surface hydrophobicity, cell surface hydrophobicity, hypocholesteramic activity, anti-oxidative potential, BSH activity, antagonistic activity, and antibiotic resistance profile. In addition, the confirmation of phenol resistance was also done. On the basis of results obtained, the survival rate of isolates was noted and six isolates were finally selected for further studies. Among them Lactobacillus plantarum RYPR1 and RYPC7 showed good survival at pH 2 which shows good acid tolerance. Moreover, L. plantarum RYPR1 showed the highest hydrophobicity (79.13%) and represented the deconjugation of bile salts, which help in their adhesion to epithelial cells and colonization. Furthermore, RYPR1 also exhibited highest cholesterol reduction (59%) and subsequent analysis of results revealed that the above mentioned isolates further exhibit a good hypocholesterolemic effect and could be possibly used to prevent hypercholesterolemia. The present study divulges that L. plantarum RYPR1 has an excellent probiotic potential.
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Affiliation(s)
- Ruby Yadav
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University Rohtak, India
| | - Anil K Puniya
- Division of Dairy Microbiology, ICAR-National Dairy Research InstituteKarnal, India; College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences UniversityLudhiana, India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University Rohtak, India
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12
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Rossi EM, Beilke L, Kochhann M, Sarzi DH, Tondo EC. Biosurfactant Produced by Salmonella Enteritidis SE86 Can Increase Adherence and Resistance to Sanitizers on Lettuce Leaves (Lactuca sativa L., cichoraceae). Front Microbiol 2016; 7:9. [PMID: 26834727 PMCID: PMC4722381 DOI: 10.3389/fmicb.2016.00009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Accepted: 01/07/2016] [Indexed: 11/13/2022] Open
Abstract
Salmonella Enteritidis SE86 is an important foodborne pathogen in Southern Brazil and it is able to produce a biosurfactant. However, the importance of this compound for the microorganism is still unknown. This study aimed to investigate the influence of the biosurfactant produced by S. Enteritidis SE86 on adherence to slices of lettuce leaves and on resistance to sanitizers. First, lettuce leaves were inoculated with S. Enteritidis SE86 in order to determine the amount of biosurfactant produced. Subsequently, lettuce leaves were inoculated with S. Enteritidis SE86 with and without the biosurfactant, and the adherence and bacterial resistance to different sanitization methods were evaluated. S. Enteritidis SE86 produced biosurfactant after 16 h (emulsification index of 11 to 52.15 percent, P < 0.05) and showed greater adherence capability and resistance to sanitization methods when the compound was present. The scanning electron microscopy demonstrated that S. Enteritidis was able to adhere, form lumps, and invade the lettuce leaves' stomata in the presence of the biosurfactant. Results indicated that the biosurfactant produced by S. Enteritidis SE86 contributed to adherence and increased resistance to sanitizers when the microorganism was present on lettuce leaves.
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Affiliation(s)
- Eliandra M Rossi
- Laboratório de Microbiologia, Departamento de Ciências Biológicas e da Saúde, Universidade do Oeste de Santa CatarinaSão Miguel do Oeste, Brazil; Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do SulPorto Alegre, Brazil
| | - Luniele Beilke
- Laboratório de Microbiologia, Departamento de Ciências Biológicas e da Saúde, Universidade do Oeste de Santa Catarina São Miguel do Oeste, Brazil
| | - Marília Kochhann
- Laboratório de Microbiologia, Departamento de Ciências Biológicas e da Saúde, Universidade do Oeste de Santa Catarina São Miguel do Oeste, Brazil
| | - Diana H Sarzi
- Laboratório de Microbiologia, Departamento de Ciências Biológicas e da Saúde, Universidade do Oeste de Santa Catarina São Miguel do Oeste, Brazil
| | - Eduardo C Tondo
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil
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Oliveira M, Abadias M, Colás-Medà P, Usall J, Viñas I. Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce. Int J Food Microbiol 2015; 214:4-11. [PMID: 26210531 DOI: 10.1016/j.ijfoodmicro.2015.07.015] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 07/08/2015] [Accepted: 07/09/2015] [Indexed: 11/18/2022]
Abstract
Fruits and vegetables can become contaminated by foodborne pathogens such as Escherichia coli O157:H7, Salmonella and Listeria monocytogenes, and it has been demonstrated that current industrial sanitizing treatments do not eliminate the pathogens when present. Chemical control is widely used, but biological control appears to be a better solution, mainly using the native microbiota present on fresh produce. The first objective of this study was to isolate native microbiota from whole and fresh-cut produce and to determine whether these bacteria were antagonistic toward foodborne pathogens. A total of 112 putative antagonist isolates were screened for their ability to inhibit the growth of Salmonella enterica on lettuce disks. Five different genera reduced S. enterica growth more than 1-log unit at 20°C at the end of 3 days. When tested against L. monocytogenes 230/3, only Pseudomonas sp. strain M309 (M309) was able to reduce pathogen counts by more than 1-log unit. Therefore, M309 strain was selected to be tested on lettuce disks at 10°C against S. enterica, E. coli O157:H7 and L. monocytogenes. M309 strain was only able to reduce S. enterica and E. coli O157:H7 populations. The second objective was to test different biopreservative methods including M309 strain, Pseudomonas graminis CPA-7 (CPA-7), bacteriophages (Listex P100 and Salmonelex) and nisin at conditions simulating commercial applications against Salmonella and L. monocytogenes on fresh-cut lettuce. The addition of the biopreservative agents did not result in a significant reduction of Salmonella population. However, CPA-7 strain together with nisin reduced L. monocytogenes numbers after 6 days of storage at 10°C. The cocktail of Salmonella and L. monocytogenes was not markedly inactivated by their respective bacteriophage solutions. This study highlighted the potential of biocontrol, but the combination with other technologies may be required to improve their application on fresh-cut lettuce.
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Affiliation(s)
- M Oliveira
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
| | - M Abadias
- IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain.
| | - P Colás-Medà
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
| | - J Usall
- IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - I Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
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Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.010] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Huang R, Tao X, Wan C, Li S, Xu H, Xu F, Shah NP, Wei H. In vitro probiotic characteristics of Lactobacillus plantarum ZDY 2013 and its modulatory effect on gut microbiota of mice. J Dairy Sci 2015; 98:5850-61. [DOI: 10.3168/jds.2014-9153] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Accepted: 05/05/2015] [Indexed: 11/19/2022]
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16
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Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.04.007] [Citation(s) in RCA: 123] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.07.002] [Citation(s) in RCA: 321] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Determining potential probiotic properties of human originated Lactobacillus plantarum strains. BIOTECHNOL BIOPROC E 2013. [DOI: 10.1007/s12257-012-0785-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Interaction between natural microbiota and physicochemical characteristics of lettuce surfaces can influence the attachment of Salmonella Enteritidis. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.039] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Petrou S, Tsiraki M, Giatrakou V, Savvaidis IN. Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. Int J Food Microbiol 2012; 156:264-71. [PMID: 22534355 DOI: 10.1016/j.ijfoodmicro.2012.04.002] [Citation(s) in RCA: 149] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Revised: 03/06/2012] [Accepted: 04/01/2012] [Indexed: 10/28/2022]
Abstract
The present study examined the effect of natural antimicrobials: chitosan, oregano and their combination, on the shelf-life of modified atmosphere packaged chicken breast meat stored at 4°C. Treatments examined in the present study were the following: M (control samples stored under modified atmosphere packaging), M-O (samples treated with oregano oil 0.25% v/w, stored under MAP), M-CH (samples treated with chitosan 1.5% w/v, stored under MAP) and M-CH-O (treated with chitosan 1.5% w/v and oregano oil 0.25% v/w, stored under MAP). Treatment, M-CH-O, significantly affected mesophilic Total Plate Counts (TPC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Pseudomonas spp., and yeasts-moulds during the storage period. Lipid oxidation (as determined by MDA values) of control and treated chicken samples was in general low and below 0.5 mg MDA/kg, showing no oxidative rancidity during the storage period. Addition of chitosan to the chicken samples produced higher (P<0.05) lightness (L*) values as compared to the control samples. The results of this study indicate that the shelf-life of chicken fillets can be extended using, either oregano oil singly, and/or chitosan, by approximately 6 (M-O) and >15 (M-CH and M-CH-O) days. Interestingly, chitosan (M-CH) or chitosan-oregano (M-CH-O) treated chicken samples were sensorially acceptable during the entire refrigerated storage period of 21 days. It is noteworthy that the presence of chitosan in M-CH and M-CH-O samples did not negatively influence the taste of chicken samples, with M-CH samples receiving a higher score (compared to M-CH-O), probably as a result of a distinct and "spicy" lemon taste of chitosan, that was well received by the panelists. Based primarily on sensory data (taste attribute) M-CH and M-O treatments extended the shelf-life of chicken fillets by 6 days, while M-CH-O treatment resulted in a product with a shelf-life of 14 days, maintaining acceptable sensory characteristics.
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Affiliation(s)
- S Petrou
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
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21
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The effects of active and passive modified atmosphere packaging on the survival of Salmonella enterica serotype Typhimurium on washed romaine lettuce leaves. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.05.037] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Gaggia F, Di Gioia D, Baffoni L, Biavati B. The role of protective and probiotic cultures in food and feed and their impact in food safety. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.03.003] [Citation(s) in RCA: 100] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Tsiraki MI, Savvaidis IN. Effect of Packaging and Basil Essential Oil on the Quality Characteristics of Whey Cheese “Anthotyros”. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0676-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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24
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Vogel RF, Hammes WP, Habermeyer M, Engel KH, Knorr D, Eisenbrand G. Microbial food cultures--opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG). Mol Nutr Food Res 2011; 55:654-62. [PMID: 21351251 DOI: 10.1002/mnfr.201100010] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2011] [Revised: 01/05/2011] [Accepted: 01/13/2011] [Indexed: 11/08/2022]
Abstract
In the EU, there are no specific legal regulations regarding microbial food cultures. However, at European and national level, there are regulations that require microbial cultures to be checked in terms of their compliance with legal requirements. Due to the lack of definitions for microbial food cultures with various applications, there are uncertainties regarding how they are to be assessed. The increased elaboration of microbial ecology and modern taxonomy has allowed the description of numerous new species that are attractive for use in food cultures or are already in use, on which, however, only limited experience is available. In view of these developments, the SKLM has prepared this statement, focusing on definitions, gaps in knowledge and further research needs. It aims to support the producers and users of microbial cultures as well as authorities responsible for consumer health protection with respect to safety assessment and to contribute to consumer information. The scientific status concerning these cultures in food technology, the traditional roots of their application and their potential for sustaining and/or furthering food variety and quality have not been adequately described up to now. This is the subject of the present SKLM statement. In addition, definitions are proposed for cultures used in food technology that may also be useful for the assessment in a legal context. The opinion was released in German on 29 March 2010, the English version was agreed on 15 November 2010.
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Affiliation(s)
- Rudi F Vogel
- Department of Food Chemistry and Toxicology, University of Kaiserslautern, Kaiserslautern, Germany
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25
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Ilic S, Odomeru J, LeJeune JT. Coliforms and prevalence of Escherichia coli and foodborne pathogens on minimally processed spinach in two packing plants. J Food Prot 2008; 71:2398-403. [PMID: 19244890 DOI: 10.4315/0362-028x-71.12.2398] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Minimally processed spinach has been recently associated with outbreaks of foodborne illnesses. This study investigated the effect of commercial minimal processing of spinach on the coliform and Escherichia coli counts and the prevalence of E. coli O157:H7, Salmonella, Shigella spp., and Listeria monocytogenes on two types of spinach before and after minimal processing. A total of 1,356 spinach samples (baby spinach, n = 574; savoy spinach, n = 782) were collected daily in two processing plants over a period of 14 months. Raw spinach originated from nine farms in the United States and three farms in Canada. Overall, the proportion of samples positive for coliforms increased from 53% before minimal processing to 79% after minimal processing (P < 0.001). Average total coliform counts also increased significantly after processing, especially in baby spinach (mean +/- standard deviation, 1.16 +/- 0.14 log CFU/g to 2.37 +/- 0.08 log CFU/g following processing; P < 0.001). E. coli was isolated from 8.9% of the samples (mean +/- standard deviation, 1.81 +/- 0.14 log CFU/g), and no difference in prevalence or CFU counts after processing (P > 0.1) was observed. E. coli O157:H7 and Shigella spp. were not isolated from any of the samples. Salmonella and L. monocytogenes were isolated from 0.4 and 0.7% of samples, respectively. Results demonstrate that commercial minimal processing of spinach based on monitored chlorine washing and drying may not decrease microbial load on spinach leaves as expected. Further research is needed to identify the most appropriate measures to control food safety risk under commercial minimal processing of fresh vegetables.
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Affiliation(s)
- Sanja Ilic
- Food Animal Health Research Program, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster, Ohio 44691, USA
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26
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Zwielehner J, Handschur M, Michaelsen A, Irez S, Demel M, Denner EBM, Haslberger AG. DGGE and real-time PCR analysis of lactic acid bacteria in bacterial communities of the phyllosphere of lettuce. Mol Nutr Food Res 2008; 52:614-23. [PMID: 18398868 DOI: 10.1002/mnfr.200700158] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Food associated indigenous microbial communities exert antagonistic effects on pathogens and may routinely deliver health relevant microorganisms to the GI tract. By using molecular, culture independent methods including PCR-DGGE of 16S rDNA-coding regions and real-time PCR (RT-PCR) as well as BIOLOG metabolic fingerprinting, microbial communities on lettuce were analyzed in samples from fields, from supermarkets and soil. Amplified 16S rRNA gene sequences (57.7%) could be assigned to species previously reported as typical for the phyllosphere including Pantoea agglomerans, Pseudomonas flavescens, Moraxella spp., and Mycobacterium spp. 71.8% of the sequences obtained represented so far undescribed taxa. Principal component analysis of BIOLOG metabolic profiles indicated a seasonal variation in the lettuce phyllosphere microbial community structure. Various lactic acid bacteria were detected including several Lactobacillus and Leuconostoc species in particular on lettuce from organic farming. By RT-PCR lactobacilli were found with a range of abundances from 1x10(4 )to 1x10(5 )copies/g lettuce. Considering the importance of salad in many diets lettuce may contribute to a constant supply with LAB.
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Affiliation(s)
- Jutta Zwielehner
- Department of Nutritional Sciences, University of Vienna, Austria
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27
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Characterization of the three selected probiotic strains for the application in food industry. World J Microbiol Biotechnol 2007. [DOI: 10.1007/s11274-007-9528-y] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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