1
|
Karanth S, Feng S, Patra D, Pradhan AK. Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling. Front Microbiol 2023; 14:1198124. [PMID: 37426008 PMCID: PMC10325786 DOI: 10.3389/fmicb.2023.1198124] [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: 03/31/2023] [Accepted: 05/22/2023] [Indexed: 07/11/2023] Open
Abstract
Ensuring a safe and adequate food supply is a cornerstone of human health and food security. However, a significant portion of the food produced for human consumption is wasted annually on a global scale. Reducing harvest and postharvest food waste, waste during food processing, as well as food waste at the consumer level, have been key objectives of improving and maintaining sustainability. These issues can range from damage during processing, handling, and transport, to the use of inappropriate or outdated systems, and storage and packaging-related issues. Microbial growth and (cross)contamination during harvest, processing, and packaging, which causes spoilage and safety issues in both fresh and packaged foods, is an overarching issue contributing to food waste. Microbial causes of food spoilage are typically bacterial or fungal in nature and can impact fresh, processed, and packaged foods. Moreover, spoilage can be influenced by the intrinsic factors of the food (water activity, pH), initial load of the microorganism and its interaction with the surrounding microflora, and external factors such as temperature abuse and food acidity, among others. Considering this multifaceted nature of the food system and the factors driving microbial spoilage, there is an immediate need for the use of novel approaches to predict and potentially prevent the occurrence of such spoilage to minimize food waste at the harvest, post-harvest, processing, and consumer levels. Quantitative microbial spoilage risk assessment (QMSRA) is a predictive framework that analyzes information on microbial behavior under the various conditions encountered within the food ecosystem, while employing a probabilistic approach to account for uncertainty and variability. Widespread adoption of the QMSRA approach could help in predicting and preventing the occurrence of spoilage along the food chain. Alternatively, the use of advanced packaging technologies would serve as a direct prevention strategy, potentially minimizing (cross)contamination and assuring the safe handling of foods, in order to reduce food waste at the post-harvest and retail stages. Finally, increasing transparency and consumer knowledge regarding food date labels, which typically are indicators of food quality rather than food safety, could also contribute to reduced food waste at the consumer level. The objective of this review is to highlight the impact of microbial spoilage and (cross)contamination events on food loss and waste. The review also discusses some novel methods to mitigate food spoilage and food loss and waste, and ensure the quality and safety of our food supply.
Collapse
Affiliation(s)
- Shraddha Karanth
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, United States
| | - Shuyi Feng
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, United States
| | - Debasmita Patra
- University of Maryland Extension, College of Agriculture and Natural Resources, College Park, MD, United States
| | - Abani K. Pradhan
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, United States
- Center for Food Safety and Security Systems, University of Maryland, College Park, MD, United States
| |
Collapse
|
2
|
Zhang X, Yang C, Yang K. Novel Antibacterial Metals as Food Contact Materials: A Review. MATERIALS (BASEL, SWITZERLAND) 2023; 16:3029. [PMID: 37109867 PMCID: PMC10145333 DOI: 10.3390/ma16083029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/02/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
Food contamination caused by microorganisms is a significant issue in the food field that not only affects the shelf life of food, but also threatens human health, causing huge economic losses. Considering that the materials in direct or indirect contact with food are important carriers and vectors of microorganisms, the development of antibacterial food contact materials is an important coping strategy. However, different antibacterial agents, manufacturing methods, and material characteristics have brought great challenges to the antibacterial effectiveness, durability, and component migration associated with the use security of materials. Therefore, this review focused on the most widely used metal-type food contact materials and comprehensively presents the research progress regarding antibacterial food contact materials, hoping to provide references for exploring novel antibacterial food contact materials.
Collapse
|
3
|
Wang Z, Wang X, Sheng X, Zhao L, Qian J, Zhang J, Wang J. Unraveling the Antibacterial Mechanism of Plasma-Activated Lactic Acid against Pseudomonas ludensis by Untargeted Metabolomics. Foods 2023; 12:foods12081605. [PMID: 37107401 PMCID: PMC10137701 DOI: 10.3390/foods12081605] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/02/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
Plasma-activated liquid is a novel non-thermal antibacterial agent against a wide spectrum of foodborne bacteria, yet fewer studies focused on its disinfection of meat spoilage bacteria. In this study, the antibacterial properties of plasma-activated lactic acid (PALA) on Pseudomonas lundensis, isolated and identified from spoilage beef, were investigated. A plasma jet was used to treat lactic acid (0.05-0.20%) for 60-120 s. The results presented that the 0.2% LA solution treated with plasma for 120 s caused a 5.64 log reduction. Additionally, the surface morphology, membrane integrity and permeability were altered slightly and verified by scanning electron microscopy, double staining of SYTO-9 and propidium iodide, and a K+ test kit. The intracellular organization of the cells, observed by transmission electron microscopy, was damaged significantly. Increased intracellular reactive oxygen species (ROS) levels exceeded the antioxidant ability of glutathione (GSH), leading to a reduction in the activity of malate dehydrogenase (MDH), succinic dehydrogenase (SDH) and intracellular ATP levels. Metabolomics analysis indicated that the energy and synthesis of essential components, such as DNA and amino acid-related metabolic pathways, were disturbed. In conclusion, this research established a theoretical basis for the use of PALA in refrigerated beef preservation by shedding light on the bacteriostatic effect of PALA against Pseudomonas lundensis.
Collapse
Affiliation(s)
- Zhaobin Wang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoting Wang
- College (School) of Food and Drug, Luoyang Normal University, Luoyang 471934, China
| | - Xiaowei Sheng
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Luling Zhao
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jing Qian
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
| |
Collapse
|
4
|
Tian H, Li W, Chen C, Yu H, Yuan H. Antibacterial Activity and Mechanism of Oxidized Bacterial Nanocellulose with Different Carboxyl Content. Macromol Biosci 2023; 23:e2200459. [PMID: 36575859 DOI: 10.1002/mabi.202200459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/20/2022] [Indexed: 12/29/2022]
Abstract
Oxidized bacterial nanocellulose (OBC) is reported to prevent microbial growth, but its antibacterial characteristics and mechanism are still unclear. Here, the antibacterial mechanism of OBC is explored by detecting and assessing the interaction of OBC with different carboxyl content on Staphylococcus aureus and Escherichia coli. The results show that OBC has strong antibacterial activity and antibiofilm activity against S. aureus and E. coli, which is positively correlated with the carboxyl content of OBC. After OBC treatment, the bacteria adhesion is inhibited and the cell membrane is destroyed leading to increased permeability. Further investigation reveals that the concentration of cyclic diguanosine monophosphate (c-di-GMP) that induced biofilm formation is significantly decreased to 1.81 pmol mg-1 after OBC treatment. In addition, OBC inactivates mature biofilms, with inactivation rates up to 79.3%. This study suggests that OBC has excellent antibacterial and antiadhesion properties, which can increase the cell membrane permeability and inhibit c-di-GMP formation. In addition, OBC also has a strong inactivation effect on mature biofilm, which can be used as an effective antibiofilm agent.
Collapse
Affiliation(s)
- Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai, 201418, China
| | - Wei Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai, 201418, China
| | - Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai, 201418, China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai, 201418, China
| | - Haibin Yuan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai, 201418, China
| |
Collapse
|
5
|
Rood L, Bowman JP, Ross T, Corkrey R, Pagnon J, Kaur M, Kocharunchitt C. Spoilage potential of bacterial species from chilled vacuum-packed lamb. Food Microbiol 2022; 107:104093. [DOI: 10.1016/j.fm.2022.104093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/02/2022] [Accepted: 07/12/2022] [Indexed: 11/27/2022]
|
6
|
Woods DF, Kozak IM, O'Gara F. Genome analysis and phenotypic characterization of Halomonas hibernica isolated from a traditional food process with novel quorum quenching and catalase activities. MICROBIOLOGY (READING, ENGLAND) 2022; 168. [PMID: 36099016 DOI: 10.1099/mic.0.001238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Traditional food processes can utilize bacteria to promote positive organoleptic qualities and increase shelf life. Wiltshire curing has a vital bacterial component that has not been fully investigated from a microbial perspective. During the investigation of a Wiltshire brine, a culturable novel bacterium of the genus Halomonas was identified by 16S rRNA gene (MN822133) sequencing and analysis. The isolate was confirmed as representing a novel species (Halomonas hibernica B1.N12) using a housekeeping (HK) gene phylogenetic tree reconstruction with the selected genes 16S rRNA, 23S rRNA, atpA, gyrB, rpoD and secA. The genome of the new isolate was sequenced and annotated and comparative genome analysis was conducted. Functional analysis revealed that the isolate has a unique phenotypic signature including high salt tolerance, a wide temperature growth range and substrate metabolism. Phenotypic and biochemical profiling demonstrated that H. hibernica B1.N12 possesses strong catalase activity which is an important feature for an industrial food processing bacterium, as it can promote an increased product shelf life and improve organoleptic qualities. Moreover, H. hibernica exhibits biocontrol properties based on its quorum quenching capabilities. Our work on this novel isolate advances knowledge on potential mechanistic interplays operating in complex microbial communities that mediate traditional food processes.
Collapse
Affiliation(s)
- David F Woods
- BIOMERIT Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Iwona M Kozak
- BIOMERIT Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Fergal O'Gara
- BIOMERIT Research Centre, School of Microbiology, University College Cork, Cork, Ireland.,Wal-yan Respiratory Research Centre, Telethon Kids Institute, Perth, WA, Australia.,Synthesis and Solid State Pharmaceutical Centre, University College Cork, Cork, Ireland
| |
Collapse
|
7
|
Abedelmaksoud TG, Mohsen SM, Duedahl-Olesen L, Altemimi AB, Elnikeety MM, Cacciola F, Feyissa AH. Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice. Molecules 2022; 27:molecules27061986. [PMID: 35335348 PMCID: PMC8950190 DOI: 10.3390/molecules27061986] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/15/2022] [Accepted: 03/17/2022] [Indexed: 11/21/2022] Open
Abstract
Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred in NFC mango juice after Ohmicsonication (OS) and during storage in comparison to other processing methods such as sonication (S), thermosonication (TS), ohmic heating (OH), and conventional heating (CH). Quality attributes such as polyphenoloxidase (PPO) and pectinmethylesterase (PME) activities, ascorbic acid and hydroxymethyl furfural (HMF) contents, total phenolics, total flavonoids, total carotenoids, electric conductivity, color values and microbial load (total plate count, mold, yeast, and psychrophilic bacteria) were examined. OS and OH treatments demonstrated the highest inactivation of PPO (100%), while CH and TS displaying inhibitions 89% and 90%, respectively and only S treatment exhibited insufficient inactivation of both PPO and microbial load. However, the inhibition of PME followed the order OS (96.5%) > OH (94.9%) > TS (92.5%) > CH (88.5%). The best treatment, with the highest retention of phytochemical contents (ascorbic acid, total carotenoids, antioxidant activity, total flavonoids, and total phenolic content) for NFC mango juice and during storage was obtained with OS treated samples compared to other treatments (in the order from the lowest to highest percentage, OS < OH < TS < CH). Consequently, the results indicated that OS could be applied as a new mild thermal treatment in the production of mango juice with improved quality properties of stored NFC mango juice.
Collapse
Affiliation(s)
- Tarek Gamal Abedelmaksoud
- Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; (S.M.M.); (M.M.E.)
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (L.D.-O.); (A.H.F.)
- Correspondence: (T.G.A.); (F.C.)
| | - Sobhy Mohamed Mohsen
- Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; (S.M.M.); (M.M.E.)
| | - Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (L.D.-O.); (A.H.F.)
| | - Ammar B. Altemimi
- Food Science Department, College of Agriculture, University of Basrah, Basrah 61004, Iraq;
| | - Mohamed Mohamed Elnikeety
- Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; (S.M.M.); (M.M.E.)
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Via Consolare Valeria, 98125 Messina, Italy
- Correspondence: (T.G.A.); (F.C.)
| | - Aberham Hailu Feyissa
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (L.D.-O.); (A.H.F.)
| |
Collapse
|
8
|
Dai J, Fang L, Wu Y, Liu B, Cheng X, Yao M, Huang L. Effects of exogenous AHLs on the spoilage characteristics of
Pseudomonas koreensis
PS1. J Food Sci 2022; 87:819-832. [DOI: 10.1111/1750-3841.16038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/03/2021] [Accepted: 12/15/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Jinyue Dai
- College of Biological Science and Engineering, Jiangxi Agricultural University, Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources Institute of Applied Microbiology Nanchang China
| | - Limin Fang
- College of Biological Science and Engineering, Jiangxi Agricultural University, Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources Institute of Applied Microbiology Nanchang China
| | - Yan Wu
- College of Biological Science and Engineering, Jiangxi Agricultural University, Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources Institute of Applied Microbiology Nanchang China
| | - Baoyu Liu
- College of Biological Science and Engineering, Jiangxi Agricultural University, Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources Institute of Applied Microbiology Nanchang China
| | - Xin Cheng
- College of Biological Science and Engineering, Jiangxi Agricultural University, Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources Institute of Applied Microbiology Nanchang China
| | - Mingyin Yao
- College of Engineering, Jiangxi Agricultural University Jiangxi Key Laboratory of Modern Agricultural Equipment Nanchang China
| | - Lin Huang
- College of Biological Science and Engineering, Jiangxi Agricultural University, Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources Institute of Applied Microbiology Nanchang China
| |
Collapse
|
9
|
Shen Y, Cui F, Wang D, Li T, Li J. Quorum Quenching Enzyme (PF-1240) Capable to Degrade AHLs as a Candidate for Inhibiting Quorum Sensing in Food Spoilage Bacterium Hafnia alvei. Foods 2021; 10:foods10112700. [PMID: 34828982 PMCID: PMC8622684 DOI: 10.3390/foods10112700] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/29/2021] [Accepted: 10/11/2021] [Indexed: 11/25/2022] Open
Abstract
Quorum sensing (QS) is widely present in microorganisms in marine aquatic products. Owing to the use of antibiotics, many spoilage bacteria in aquatic products are drug resistant. In order to slow down this evolutionary trend, the inhibition of spoilage phenotype of spoilage bacteria by interfering with QS has become a research hot spot in recent years. In this study, we found a new QS quenching enzyme, PF-1240; it was cloned and expressed in Pseudomonas fluorescens 08. Sequence alignment showed that its similarity with N-homoserine lactone (AHL) acylase QuiP protein of Pseudomonas fluorescens (Pf 0-1) was 78.4%. SDS-PAGE confirmed that the protein is a dimer composed of two subunits, which is similar to the structure of AHL acylases. The concentration of heterologous expression in Escherichia coli (DE3) was 26.64 μg/mL. Unlike most AHL acylases, PF-1240 can quench AHLs with different carbon chain lengths and inhibit the quorum sensing of the aquatic spoilage bacterium Hafnia alvei. It can significantly reduce the formation rate of biofilm of H. alvei to 44.4% and the yield of siderophores to 54%, inhibit the production of protease and lipase, and interfere with the motility of H. alvei. Through these corruption phenotypes, the specific application effect of PF-1240 can be further determined to provide a theoretical basis for its application in the preservation of practical aquatic products.
Collapse
Affiliation(s)
- Yue Shen
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Y.S.); (F.C.)
| | - Fangchao Cui
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Y.S.); (F.C.)
| | - Dangfeng Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214000, China;
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian 116000, China
- Correspondence: (T.L.); (J.L.); Tel./Fax: +86-416-3400008 (J.L.)
| | - Jianrong Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Y.S.); (F.C.)
- Correspondence: (T.L.); (J.L.); Tel./Fax: +86-416-3400008 (J.L.)
| |
Collapse
|
10
|
Mortazavi SMH, Kaur M, Farahnaky A, Torley PJ, Osborn AM. The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO 2 packaging to extend product shelf-life. Crit Rev Food Sci Nutr 2021; 63:1733-1754. [PMID: 34445909 DOI: 10.1080/10408398.2021.1968336] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
With the fast-global development of packaging techniques, the potential antimicrobial effect of CO2, as a safe, cheap and readily available gas, makes it the integral component for packaging of meat products. The associated spoilage and/or pathogenic bacteria on raw meat may respond in different ways to elevated CO2 concentrations. The growth of some aerobic Gram-negative bacteria such as Pseudomonas spp. is significantly inhibited but some LAB bacteria may be allowed to grow faster and dominate the product. The antimicrobial efficacy of enriched CO2 packaging is attributed to the rate of CO2 solubility in the product which is itself affected by the level of headspace CO2, product pH, temperature and the ratio of headspace gas to product (G:P). This review, first, explores the varied range of beef and sheep meat spoilage and pathogenic bacteria and the intrinsic and extrinsic parameters that may influence the pattern of microbial growth and meat spoilage rate during storage. Then, the antimicrobial mechanism of elevated CO2 packaging will be discussed and the different approaches of achieving enriched CO2 packaging i.e. the traditional technique of flushing a desired gas mixture and/or using the new commercially developed CO2 emitters will then be compared in terms of their strengths, limitations and technical mode of action.
Collapse
Affiliation(s)
| | - Mandeep Kaur
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - Peter J Torley
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - A Mark Osborn
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| |
Collapse
|
11
|
Bassey AP, Ye K, Li C, Zhou G. Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
12
|
N-acyl homoserine lactone molecules assisted quorum sensing: effects consequences and monitoring of bacteria talking in real life. Arch Microbiol 2021; 203:3739-3749. [PMID: 34002253 DOI: 10.1007/s00203-021-02381-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 12/19/2022]
Abstract
Bacteria utilize small signal molecules to monitor population densities. Bacteria arrange gene regulation in a method called Quorum Sensing (QS). The most widespread signalling molecules are N-Acyl Homoserine Lactones (AHLs/HSLs) for Gram-negative bacteria communities. QS plays significant role in the organizing of the bacterial gene that adapts to harsh environmental conditions for bacteria. It is involved in the arrangement of duties, such as biofilm formation occurrence, virulence activity of bacteria, production of antibiotics, plasmid conjugal transfer incident, pigmentation phenomenon and production of exopolysaccharide (EPS). QS obviously impacts on human health, agriculture and environment. AHL-related QS researches have been extensively studied and understood in depth for cell to cell intercommunication channel in Gram-negative bacteria. It is understood that AHL-based QS research has been extensively studied for cell-to-cell communication in Gram-negative bacteria; hence, a comprehensive study of AHLs, which are bacterial signal molecules, is required. The purpose of this review is to examine the effects of QS-mediated AHLs in many areas by looking at them from a different perspectives, such as clinic samples, food industry, aquatic life and wastewater treatment system.
Collapse
|
13
|
Yu HH, Kim YJ, Park YJ, Shin DM, Choi YS, Lee NK, Paik HD. Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage. Meat Sci 2020; 169:108219. [DOI: 10.1016/j.meatsci.2020.108219] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/06/2020] [Accepted: 06/09/2020] [Indexed: 12/22/2022]
|
14
|
Charmpi C, Van der Veken D, Van Reckem E, De Vuyst L, Leroy F. Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince. Food Microbiol 2020; 89:103434. [PMID: 32138992 DOI: 10.1016/j.fm.2020.103434] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 01/14/2020] [Accepted: 01/17/2020] [Indexed: 11/26/2022]
Abstract
Acidification level and temperature modulate the beneficial consortia of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) during meat fermentation. Less is known about the impact of other factors, such as raw meat quality and salting. These could for instance affect the growth of the pathogen Staphylococcus aureus or of Enterobacterales species, potentially indicative of poor fermentation practice. Therefore, pork batters from either normal or borderline quality (dark-firm-dry, DFD) were compared at various salt concentrations (0-4%) in meat fermentation models. Microbial ecology of the samples was investigated with culture-dependent techniques and (GTG)5-PCR fingerprinting of genomic DNA. Whilst Lactobacillus sakei governed the fermentation of normal meat, Lactobacillus curvatus was more prominent in the fermentation of the DFD meat variant. CNS were favoured during fermentation at rising salt concentrations without much effects on species diversity, consisting mostly of Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus. During fermentation of DFD meat, S. saprophyticus was less manifest than during that of normal meat. Enterobacterales mainly emerged in DFD meat during fermentation at low salt concentrations. The salt hurdle was insufficient to prevent Enterobacterales when acidification and initial pH were favourable for their growth.
Collapse
Affiliation(s)
- Christina Charmpi
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Emiel Van Reckem
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
| |
Collapse
|
15
|
Odeyemi OA, Alegbeleye OO, Strateva M, Stratev D. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Compr Rev Food Sci Food Saf 2020; 19:311-331. [PMID: 33325162 DOI: 10.1111/1541-4337.12526] [Citation(s) in RCA: 179] [Impact Index Per Article: 44.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 11/20/2019] [Accepted: 11/22/2019] [Indexed: 12/21/2022]
Abstract
The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count-TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.
Collapse
Affiliation(s)
- Olumide Adedokun Odeyemi
- Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia.,Food Safety and Quality Unit, Centre for Research, Training and Development, Higis International Foundation, Nigeria
| | | | - Mariyana Strateva
- Department of Veterinary Anatomy, Histology and Embryology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| | - Deyan Stratev
- Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| |
Collapse
|
16
|
Quorum sensing in food spoilage and natural-based strategies for its inhibition. Food Res Int 2019; 127:108754. [PMID: 31882100 DOI: 10.1016/j.foodres.2019.108754] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 09/27/2019] [Accepted: 10/13/2019] [Indexed: 10/25/2022]
Abstract
Food can harbor a variety of microorganisms including spoilage and pathogenic bacteria. Many bacterial processes, including production of degrading enzymes, virulence factors, and biofilm formation are known to depend on cell density through a process called quorum sensing (QS), in which cells communicate by synthesizing, detecting and reacting to small diffusible signaling molecules - autoinducers (AI). The disruption of QS could decisively contribute to control the expression of many harmful bacterial phenotypes. Several quorum sensing inhibitors (QSI) have been extensively studied, being many of them of natural origin. This review provides an analysis on the role of QS in food spoilage and biofilm formation within the food industry. QSI from natural sources are also reviewed towards their putative future applications to prolong shelf life of food products and decrease foodborne pathogenicity.
Collapse
|
17
|
Wickramasinghe NN, Ravensdale JT, Coorey R, Dykes GA, Scott Chandry P. In situ characterisation of biofilms formed by psychrotrophic meat spoilage pseudomonads. BIOFOULING 2019; 35:840-855. [PMID: 31558055 DOI: 10.1080/08927014.2019.1669021] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
Psychrotrophic Pseudomonas species form biofilms on meat during refrigerated and temperature abuse conditions. Biofilm growth leads to slime formation on meat which is a key organoleptic degradation characteristic. Limited research has been undertaken characterising biofilms grown on meat during chilled aerobic storage. In this work, biofilms formed by two key meat spoilage organisms, Pseudomonas fragi and Pseudomonas lundensis were studied in situ using five strains from each species. Biofilm structures were studied using confocal microscope images, cellular arrangement, cell counts and biomass quantifications. This work demonstrated that highly dense, compact biofilms are a characteristic of P. fragi strains. P. lundensis formed biofilms with loosely arranged cells. The cells in P. fragi biofilm appear to be vertically oriented whereas this characteristic was absent in P. lundensis biofilms formed under identical conditions. Despite the continued access to nutrients, biofilms formed on meat by proteolytic Pseudomonas species dispersed after a population maximum was reached.
Collapse
Affiliation(s)
- Nirmani N Wickramasinghe
- School of Public Health, Curtin University, Bentley, Western Australia, Australia
- Agriculture and Food, CSIRO, Werribee, Victoria, Australia
| | - Joshua T Ravensdale
- School of Public Health, Curtin University, Bentley, Western Australia, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Gary A Dykes
- School of Public Health, Curtin University, Bentley, Western Australia, Australia
| | | |
Collapse
|
18
|
Wickramasinghe NN, Ravensdale J, Coorey R, Chandry SP, Dykes GA. The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat. Compr Rev Food Sci Food Saf 2019; 18:1622-1635. [DOI: 10.1111/1541-4337.12483] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/27/2019] [Accepted: 07/02/2019] [Indexed: 01/05/2023]
Affiliation(s)
- Nirmani N. Wickramasinghe
- School of Public HealthCurtin Univ. Perth Western Australia 6845 Australia
- Dept. of Agriculture and FoodCSIRO Werribee Victoria 3030 Australia
| | - Joshua Ravensdale
- School of Public HealthCurtin Univ. Perth Western Australia 6845 Australia
| | - Ranil Coorey
- School of Molecular an Health SciencesCurtin Univ. Perth Western Australia 6845 Australia
| | - Scott P. Chandry
- Dept. of Agriculture and FoodCSIRO Werribee Victoria 3030 Australia
| | - Gary A. Dykes
- School of Public HealthCurtin Univ. Perth Western Australia 6845 Australia
| |
Collapse
|
19
|
Faraj TA, Stover C, Erridge C. Dietary Toll-Like Receptor Stimulants Promote Hepatic Inflammation and Impair Reverse Cholesterol Transport in Mice via Macrophage-Dependent Interleukin-1 Production. Front Immunol 2019; 10:1404. [PMID: 31316501 PMCID: PMC6611433 DOI: 10.3389/fimmu.2019.01404] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Accepted: 06/04/2019] [Indexed: 01/21/2023] Open
Abstract
Background: The mechanisms connecting dietary intake of processed foods with systemic inflammatory markers and cardiovascular risk remain poorly defined. We sought to compare the abundance of pro-inflammatory stimulants of innate immune receptors in processed foods with those produced by the murine ileal and caecal microbiota, and to explore the impact of their ingestion on systemic inflammation and lipid metabolism in vivo. Methods and results: Calibrated receptor-dependent reporter assays revealed that many processed foods, particularly those based on minced meats, contain pro-inflammatory stimulants of Toll-like receptor (TLR)-2 and TLR4 at concentrations which greatly exceed those produced by the endogenous murine ileal microbiota. Chronic dietary supplementation with these stimulants, at concentrations relevant to those measured in the Western diet, promoted hepatic inflammation and reduced several markers of reverse cholesterol transport (RCT) in mice. Hepatocytes were found to be insensitive to TLR2- and TLR4-stimulants directly, but their secretion of functional cholesterol acceptors was impaired by interleukin (IL)-1β released by TLR-responsive hepatic macrophages. Hepatic macrophage priming by high-fat diet enhanced the impairment of RCT by ingested endotoxin, and this was reversed by macrophage depletion via clodronate liposome treatment, or genetic deficiency in the IL-1 receptor. Conclusion: These findings reveal an unexpected mechanism connecting processed food consumption with cardiovascular risk factors, and introduce the food microbiota as a potential target for therapeutic regulation of lipid metabolism.
Collapse
Affiliation(s)
- Tola A Faraj
- Department of Cardiovascular Sciences, University of Leicester, Glenfield Hospital, Leicester, United Kingdom.,Department of Pharmacognosy, Hawler Medical University, Erbil, Iraq
| | - Cordula Stover
- Department of Infection, Immunity and Inflammation, University of Leicester, Leicester, United Kingdom
| | - Clett Erridge
- Department of Cardiovascular Sciences, University of Leicester, Glenfield Hospital, Leicester, United Kingdom.,School of Life Sciences, Anglia Ruskin University, Cambridge, United Kingdom
| |
Collapse
|
20
|
Nahar S, Mizan MFR, Ha AJW, Ha SD. Advances and Future Prospects of Enzyme-Based Biofilm Prevention Approaches in the Food Industry. Compr Rev Food Sci Food Saf 2018; 17:1484-1502. [DOI: 10.1111/1541-4337.12382] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 06/22/2018] [Accepted: 06/27/2018] [Indexed: 12/21/2022]
Affiliation(s)
- Shamsun Nahar
- Dept. of Food Science and Technology; Chung-Ang Univ.; Anseong Gyeonggi-Do 456-756 Republic of Korea
| | | | - Angela Jie-won Ha
- Dept. of Food Science and Technology; Chung-Ang Univ.; Anseong Gyeonggi-Do 456-756 Republic of Korea
| | - Sang-Do Ha
- Dept. of Food Science and Technology; Chung-Ang Univ.; Anseong Gyeonggi-Do 456-756 Republic of Korea
| |
Collapse
|
21
|
Yu HH, Song MW, Kim TK, Choi YS, Cho GY, Lee NK, Paik HD. Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage. Korean J Food Sci Anim Resour 2018; 38:338-349. [PMID: 29805283 PMCID: PMC5960831 DOI: 10.5851/kosfa.2018.38.2.338] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 01/31/2018] [Accepted: 02/26/2018] [Indexed: 11/10/2022] Open
Abstract
The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions (4±1°C) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher a* values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).
Collapse
Affiliation(s)
- Hwan Hee Yu
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Myung Wook Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Food Processing Research Center, Korea Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korea Food Research Institute, Wanju 55365, Korea
| | - Gyu Yong Cho
- Taewoo Green Food Corporation, Seoul 04748, Korea
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| |
Collapse
|
22
|
Sukumaran AT, Holtcamp AJ, Englishbey AK, Campbell YL, Kim T, Schilling MW, Dinh TT. Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage. Meat Sci 2018; 139:49-55. [DOI: 10.1016/j.meatsci.2018.01.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 01/12/2018] [Accepted: 01/14/2018] [Indexed: 10/18/2022]
|
23
|
Song DH, Kim HW, Hwang KE, Kim YJ, Ham YK, Choi YS, Shin DJ, Kim TK, Lee JH, Kim CJ, Paik HD. Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage. Korean J Food Sci Anim Resour 2017; 37:698-707. [PMID: 29147093 PMCID: PMC5686328 DOI: 10.5851/kosfa.2017.37.5.698] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 09/18/2017] [Accepted: 09/20/2017] [Indexed: 11/06/2022] Open
Abstract
This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at 4°C for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness of control sausage were higher than those of low-salt sausages (p<0.05). However, there were no significant differences in the textural parameters between low-salt sausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values of irradiated treatments were significantly lower than control at the end of storage. Irradiation could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms, Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our findings show that irradiation could be to improve microbial safety of low-salt sausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages.
Collapse
Affiliation(s)
- Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Dong-Jin Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jae Hoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| |
Collapse
|
24
|
Shukla SP, Vogel H, Heckel DG, Vilcinskas A, Kaltenpoth M. Burying beetles regulate the microbiome of carcasses and use it to transmit a core microbiota to their offspring. Mol Ecol 2017; 27:1980-1991. [PMID: 28748615 DOI: 10.1111/mec.14269] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2017] [Revised: 06/23/2017] [Accepted: 06/28/2017] [Indexed: 11/28/2022]
Abstract
Necrophagous beetles utilize carrion, a highly nutritious resource that is susceptible to intense microbial competition, by treating it with antimicrobial anal and oral secretions. However, how this regulates the carcass microbiota remains unclear. Here, we show that carcasses prepared by the burying beetle Nicrophorus vespilloides undergo significant changes in their microbial communities subsequent to their burial and "preparation." Prepared carcasses hosted a microbial community that was more similar to that of beetles' anal and oral secretions than to the native carcass community or the surrounding soil, indicating that the beetles regulated the carcass microbiota. A core microbial community (Xanthomonadaceae, Enterococcaceae, Enterobacteriaceae and Yarrowia yeasts) was transmitted by the beetles to the larvae via the anal and oral secretions and the carcass surface. These core taxa proliferated on the carcass, indicating a growth conducive environment for these microbes when associated with beetles. However, total bacterial loads were higher on decomposing carcasses without beetles than on beetle-prepared carcasses, indicating that the beetles and/or their associated symbionts suppress the growth of competing microbes. Thus, apart from being a nutritional resource, the carcass provides a medium for vertical transmission of a tightly regulated symbiotic microbiota, whose activity on the carcass and in the larval gut may involve carcass preservation as well as digestion.
Collapse
Affiliation(s)
- Shantanu P Shukla
- Research Group Insect Symbiosis, Max Planck Institute for Chemical Ecology, Jena, Germany.,Department of Entomology, Max Planck Institute for Chemical Ecology, Jena, Germany
| | - Heiko Vogel
- Department of Entomology, Max Planck Institute for Chemical Ecology, Jena, Germany
| | - David G Heckel
- Department of Entomology, Max Planck Institute for Chemical Ecology, Jena, Germany
| | - Andreas Vilcinskas
- Institute for Insect Biotechnology, Justus-Liebig-University of Giessen, Giessen, Germany
| | - Martin Kaltenpoth
- Research Group Insect Symbiosis, Max Planck Institute for Chemical Ecology, Jena, Germany.,Department for Evolutionary Ecology, Institute of Organismic and Molecular Evolution, Johannes Gutenberg University, Mainz, Germany
| |
Collapse
|
25
|
Sorapukdee S, Tangwatcharin P. Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 31:129-137. [PMID: 28728404 PMCID: PMC5756914 DOI: 10.5713/ajas.17.0170] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/05/2017] [Revised: 06/03/2017] [Accepted: 07/06/2017] [Indexed: 12/02/2022]
Abstract
Objective The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p< 0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.
Collapse
Affiliation(s)
- Supaluk Sorapukdee
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Pussadee Tangwatcharin
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| |
Collapse
|
26
|
Characteristics of N-Acylhomoserine Lactones Produced by Hafnia alvei H4 Isolated from Spoiled Instant Sea Cucumber. SENSORS 2017; 17:s17040772. [PMID: 28379194 PMCID: PMC5422045 DOI: 10.3390/s17040772] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2017] [Revised: 03/22/2017] [Accepted: 04/01/2017] [Indexed: 12/24/2022]
Abstract
This study aimed to identify N-acylhomoserine lactone (AHL) produced by Hafnia alvei H4, which was isolated from spoiled instant sea cucumber, and to investigate the effect of AHLs on biofilm formation. Two biosensor strains, Chromobacterium violaceum CV026 and Agrobacterium tumefaciens KYC55, were used to detect the quorum sensing (QS) activity of H. alvei H4 and to confirm the existence of AHL-mediated QS system. Thin layer chromatography (TLC) and high resolution triple quadrupole liquid chromatography/mass spectrometry (LC/MS) analysis of the AHLs extracted from the culture supernatant of H. alvei H4 revealed the existence of at least three AHLs: N-hexanoyl-l-homoserine lactone (C6-HSL), N-(3-oxo-octanoyl)-l-homoserine lactone (3-oxo-C8-HSL), and N-butyryl-l-homoserine lactone (C4-HSL). This is the first report of the production of C4-HSL by H. alvei. In order to determine the relationship between the production of AHL by H. alvei H4 and bacterial growth, the β-galactosidase assay was employed to monitor AHL activity during a 48-h growth phase. AHLs production reached a maximum level of 134.6 Miller unites at late log phase (after 18 h) and then decreased to a stable level of about 100 Miller unites. AHL production and bacterial growth displayed a similar trend, suggesting that growth of H. alvei H4 might be regulated by QS. The effect of AHLs on biofilm formation of H. alvei H4 was investigated by adding exogenous AHLs (C4-HSL, C6-HSL and 3-oxo-C8-HSL) to H. alvei H4 culture. Biofilm formation was significantly promoted (p < 0.05) by 5 and 10 µM C6-HSL, inhibited (p < 0.05) by C4-HSL (5 and 10 µM) and 5 µM 3-oxo-C8-HSL, suggesting that QS may have a regulatory role in the biofilm formation of H. alvei H4.
Collapse
|
27
|
Comparison of Two Volatile Sampling Techniques Based on Different Loading Factors in Determination of Volatile Organic Compounds Released from Spoiled Raw Beef. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0805-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
28
|
Ghollasi-Mood F, Mohsenzadeh M, Hoseindokht MR, Varidi M. Quality changes of air-packaged chicken meat stored under different temperature conditions and mathematical modelling for predicting the microbial growth and shelf life. J Food Saf 2016. [DOI: 10.1111/jfs.12331] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Farahnaz Ghollasi-Mood
- Department of Food Hygiene and Aquaculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Mohammad Mohsenzadeh
- Department of Food Hygiene and Aquaculture; Ferdowsi University of Mashhad; Mashhad Iran
| | | | - Mehdi Varidi
- Department of Food Science; Ferdowsi University of Mashhad; Mashhad Iran
| |
Collapse
|
29
|
Gopu V, Shetty PH. Regulation of acylated homoserine lactones (AHLs) in beef by spice marination. Journal of Food Science and Technology 2016; 53:2686-94. [PMID: 27478224 DOI: 10.1007/s13197-016-2240-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/25/2016] [Accepted: 04/27/2016] [Indexed: 11/26/2022]
Abstract
Quorum sensing (QS) is a signaling mechanism used by bacteria to communicate each other through the release of auto-inducing signaling molecules. Despite the fact that bacteria regulate its phenotypes by QS mechanism, their potential role in meat spoilage is not yet elucidated. In the current study, beef samples were analyzed for its microbial association and for the presence of N-acyl-homoserine-lactone (AHLs) throughout the storage experiments. Isolates were screened for AHLs production and selected spices were screened for their quorum sensing inhibitory (QSI) activity. In addition, effect of spices on AHLs production of Y. enterocolitica was quantified through high performance thin layer chromatography (HP-TLC). Outcome showed that microbial association of beef mainly consists of lactic acid bacteria (LAB) and Enterobacteriaceae. Samples stored at both aerobic and modified atmospheric packaging (MAP) exhibited higher counts whereas; marinated samples stored at MAP exhibited the lowest. It was found that out of 35 isolates Y. enterocolitica induced reporter strain CV026 and its cell-free supernatant contained 26.36 nM/100 ml of AHLs when compared to standard. Among the tested spices, C. cyminum exhibited pronounced results by significantly reducing the AHLs concentration up to 47.75 %. Findings revealed the presence of quorum molecules (AHLs) in beef meat throughout the spoilage process and spices can acts as quorum quenchers to influence the spoilage rate by reducing AHLs production.
Collapse
Affiliation(s)
- Venkadesaperumal Gopu
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605013 India
| | | |
Collapse
|
30
|
Lyte JM, Legako JF, Martin JN, Thompson L, Surowiec K, Brooks J. Volatile compound characterization of modified atmosphere packaged ground beef held under temperature abuse. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.04.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
31
|
Complete Genome Sequence of Pluralibacter gergoviae FB2, an N-Acyl Homoserine Lactone-Degrading Strain Isolated from Packed Fish Paste. GENOME ANNOUNCEMENTS 2014; 2:2/6/e01276-14. [PMID: 25502672 PMCID: PMC4263834 DOI: 10.1128/genomea.01276-14] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Pluralibacter gergoviae FB2, a bacterial strain isolated from packed food, has been found to exhibit quorum-quenching properties. Hence, we report the first, complete genome of P. gergoviae sequenced using the Pacific Biosciences single-molecule, real-time (SMRT) platform.
Collapse
|
32
|
Bai A J, Rai Vittal R. Quorum Sensing Regulation and Inhibition of Exoenzyme Production and Biofilm Formation in the Food Spoilage BacteriaPseudomonas psychrophilaPSPF19. FOOD BIOTECHNOL 2014. [DOI: 10.1080/08905436.2014.963601] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
33
|
Martins ML, Pinto UM, Riedel K, Vanetti MCD, Mantovani HC, de Araújo EF. Lack of AHL-based quorum sensing in Pseudomonas fluorescens isolated from milk. Braz J Microbiol 2014; 45:1039-46. [PMID: 25477941 PMCID: PMC4204945 DOI: 10.1590/s1517-83822014000300037] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2013] [Accepted: 12/13/2013] [Indexed: 11/22/2022] Open
Abstract
Numerous bacteria coordinate gene expression in response to small signalling molecules in many cases known as acylhomoserine lactones (AHLs), which accumulate as a function of cell density in a process known as quorum sensing. This work aimed to determine if phenotypes that are important to define microbial activity in foods such as biofilm formation, swarming motility and proteolytic activity of two Pseudomonas fluorescens strains, isolated from refrigerated raw milk, are influenced by AHL molecules. The tested P. fluorescens strains did not produce AHL molecules in none of the evaluated media. We found that biofilm formation was dependent on the culture media, but it was not influenced by AHLs. Our results indicate that biofilm formation, swarming motility and proteolytic activity of the tested P. fluorescens strains are not regulated by acyl-homoserine lactones. It is likely that AHL-dependent quorum sensing system is absent from these strains.
Collapse
Affiliation(s)
- Maurilio L Martins
- Instituto Federal de Educação Ciência e Tecnologia do Sudeste de Minas Gerais Campus Rio Pomba Belo HorizonteMG Brazil Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais, Campus Rio Pomba, Belo Horizonte, MG, Brazil
| | - Uelinton M Pinto
- Departamento de Alimentos Universidade Federal de Ouro Preto Ouro PretoMG Brazil Departamento de Alimentos, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil
| | - Kathrin Riedel
- Institute of Microbiology Ernst-Moritz-Arndt University of Greifswald Germany Institute of Microbiology Ernst-Moritz-Arndt University of Greifswald, Germany
| | - Maria C D Vanetti
- Departamento de Microbiologia Universidade Federal de Viçosa ViçosaMG Brazil Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - Hilário C Mantovani
- Departamento de Microbiologia Universidade Federal de Viçosa ViçosaMG Brazil Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - Elza F de Araújo
- Departamento de Microbiologia Universidade Federal de Viçosa ViçosaMG Brazil Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| |
Collapse
|
34
|
Jahid IK, Ha SD. The Paradox of Mixed-Species Biofilms in the Context of Food Safety. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12087] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iqbal Kabir Jahid
- School of Food Science and Technology; Chung-Ang Univ; 72-1 Nae-Ri, Daedeok-Myun Anseong-Si Gyeonggi-do 456-756 South Korea
- Dept. of Microbiology; Jessore Univ. of Science and Technology; Jessore-7408 Bangladesh
| | - Sang-Do Ha
- School of Food Science and Technology; Chung-Ang Univ; 72-1 Nae-Ri, Daedeok-Myun Anseong-Si Gyeonggi-do 456-756 South Korea
| |
Collapse
|
35
|
Inhibition of biofilm formation of Pseudomonas aeruginosa by an acylated homoserine lactones-containing culture extract. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
36
|
Use of Fourier transform-infrared spectroscopy to predict spoilage bacteria on aerobically stored chicken breast fillets. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
37
|
Tan JY, Yin WF, Chan KG. Quorum sensing activity of Hafnia alvei isolated from packed food. SENSORS 2014; 14:6788-96. [PMID: 24736131 PMCID: PMC4029680 DOI: 10.3390/s140406788] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/02/2014] [Revised: 04/02/2014] [Accepted: 04/08/2014] [Indexed: 10/25/2022]
Abstract
Quorum sensing (QS) is a mechanism adopted by bacteria to regulate expression of genes according to population density. N-acylhomoserine lactones (AHLs) are a type of QS signalling molecules commonly found in Gram-negative bacteria which have been reported to play a role in microbial spoilage of foods and pathogenesis. In this study, we isolated an AHL-producing Hafnia alvei strain (FB1) from spherical fish pastes. Analysis via high resolution triple quadrupole liquid chromatography/mass spectrometry (LC/MS) on extracts from the spent supernatant of H. alvei FB1 revealed the existence of two short chain AHLs: N-(3-oxohexanoyl) homoserine lactone (3-oxo-C6-HSL) and N-(3-oxo- octanoyl) homoserine lactone (3-oxo-C8-HSL). To our knowledge, this is the first report of the production of AHLs, especially 3-oxo-C8-HSL, by H. alvei.
Collapse
Affiliation(s)
- Jia-Yi Tan
- Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia.
| | - Wai-Fong Yin
- Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia.
| | - Kok-Gan Chan
- Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia.
| |
Collapse
|
38
|
Blana VA, Nychas GJE. Presence of quorum sensing signal molecules in minced beef stored under various temperature and packaging conditions. Int J Food Microbiol 2014; 173:1-8. [DOI: 10.1016/j.ijfoodmicro.2013.11.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Revised: 11/21/2013] [Accepted: 11/26/2013] [Indexed: 10/25/2022]
|
39
|
Ahmed R, Balamurugan S. Evaluation of three Arcobacter selective agars for selective enumeration of Arcobacter butzleri in beef. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.029] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
40
|
Affiliation(s)
- Melissa Ivey
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695
| | - Mara Massel
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695
| | - Trevor G. Phister
- Division of Food Science, Brewing Science Program, School of Biological Sciences, University of Nottingham, Sutton Bonington LE12 5RD, United Kingdom;
| |
Collapse
|
41
|
Tshabalala PA, de Kock HL, Buys EM. Survival of Escherichia coli o157:h7 co-cultured with different levels of pseudomonas fluorescens and lactobacillus plantarum on fresh beef. Braz J Microbiol 2012; 43:1406-13. [PMID: 24031970 PMCID: PMC3769013 DOI: 10.1590/s1517-838220120004000023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2010] [Revised: 11/15/2010] [Accepted: 06/07/2012] [Indexed: 11/25/2022] Open
Abstract
The purpose of this study was to investigate the effect of different levels of Pseudomonas fluorescens (10(2) and 10(6) log10 cfu/ml) and Lactobacillus plantarum (10(2) and 10(4) log10 cfu/ml) on the growth of Escherichia coli O157:H7 on beef loins. Beef loins inoculated with E. coli O157:H7 and P. fluorescens were aerobically stored for 7 days at 4 ºC, while those inoculated with E. coli O157:H7 and L. plantarum were vacuum packaged and stored for 8 weeks at 4 ºC. Aerobic Plate Counts (APC), E. coli O157:H7 and either P. fluorescens or L. plantarum counts were determined at different storage intervals. For the aerobically packaged beef loins, E. coli O157:H7 was detected throughout the 7 day storage period regardless of the P. fluorescens level in the inoculum. For the vacuum packaged beef loins, similar inoculum levels of E. coli O157:H7 and L. plantarum allowed E. coli O157:H7 to survive until week 5 of storage, while a higher inoculum level of L. plantarum inhibited E. coli O157:H7 from week 3. Once fresh beef has been contaminated with E. coli O157:H7, the level of P. fluorescens in the background flora does not inhibit its survival and growth. However, under vacuum storage, the application of L. plantarum as a biopreservative inhibits the survival of E. coli O157:H7 on beef. The higher the level of L. plantarum in the system, the earlier the onset of the inhibition. Farmers and abattoirs have to strengthen preventive strategies to eliminate contamination of beef carcasses with E. coli O157:H7.
Collapse
Affiliation(s)
| | | | - E. M. Buys
- University of Pretoria, Department of Food Science, Private Bag x20, Hatfield, South Africa
| |
Collapse
|
42
|
ALVAREZ MARV, MOREIRA MARR, PONCE ALEJANDRA. ANTIQUORUM SENSING AND ANTIMICROBIAL ACTIVITY OF NATURAL AGENTS WITH POTENTIAL USE IN FOOD. J Food Saf 2012. [DOI: 10.1111/j.1745-4565.2012.00390.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
43
|
Sun XD, Holley RA. Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00188.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
44
|
Rieder G, Krisch L, Fischer H, Kaufmann M, Maringer A, Wessler S. Carnobacterium divergens - a dominating bacterium of pork meat juice. FEMS Microbiol Lett 2012; 332:122-30. [DOI: 10.1111/j.1574-6968.2012.02584.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2011] [Revised: 04/20/2012] [Accepted: 04/23/2012] [Indexed: 11/29/2022] Open
Affiliation(s)
- Gabriele Rieder
- Division of Microbiology; Department of Molecular Biology; University of Salzburg; Salzburg; Austria
| | - Linda Krisch
- Division of Microbiology; Department of Molecular Biology; University of Salzburg; Salzburg; Austria
| | | | | | | | - Silja Wessler
- Division of Microbiology; Department of Molecular Biology; University of Salzburg; Salzburg; Austria
| |
Collapse
|
45
|
|
46
|
Simonin H, Duranton F, de Lamballerie M. New Insights into the High-Pressure Processing of Meat and Meat Products. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00184.x] [Citation(s) in RCA: 144] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|
47
|
Erridge C. Accumulation of stimulants of Toll-like receptor (TLR)-2 and TLR4 in meat products stored at 5 °C. J Food Sci 2011; 76:H72-9. [PMID: 21535770 DOI: 10.1111/j.1750-3841.2010.02018.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
UNLABELLED Recent evidence suggests that exposure to stimulants of the innate immune receptors Toll-like receptor (TLR)-2 and TLR4 may contribute to the development of atherosclerosis and insulin resistance. We showed recently that common foodsuffs can contain TLR-stimulants, and that the greatest concentrations were present in meat-based products. Using a recently developed quantitative bioassay, we here examined the kinetics of accumulation of TLR2- and TLR4-stimulants in a variety of meat products held at 5 °C in air or under a modified atmosphere for up to 8 d. Meat content of TLR-stimulants increased with time in each meat examined and was paralleled by growth of pseudomonads and Enterobacteriaceae, suggesting that bacterial lipopeptides and lipopolysaccharides are the likely sources of TLR2- and TLR4-stimulants, respectively. TLR-stimulants reached the highest levels (approximately 80 μg lipopeptide-equivalents per gramme and approximately 7 μg lipopolysaccharide-equivalents per gram) in meat that was minced rather than intact, and when stored in air rather than under a modified atmosphere. TLR2- and TLR4-stimulants in meat products cooked for 1 h retained approximately 20% and approximately 40% of their bioactivity, respectively. In summary, storage conditions and microbial flora critically regulate the kinetics of TLR2- and TLR4-stimulant accumulation in meat products and these may retain biological activity after cooking. PRACTICAL APPLICATION The novel assays presented in this work could be used to predict the potential of foodstuffs to promote inflammatory signaling in human subjects, which may be deleterious to health. These assays may also be used to monitor the historical microbial flora in food products after cooking or other forms of food processing may have rendered the original microflora nonviable.
Collapse
Affiliation(s)
- Clett Erridge
- Dept of Cardiovascular Sciences, Glenfield General Hospital, Univ of Leicester, Groby Road, Leicester LE3 9QP, UK.
| |
Collapse
|
48
|
qPCR as a powerful tool for microbial food spoilage quantification: Significance for food quality. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.04.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
49
|
|
50
|
Belák Á, Kovács M, Hermann Z, Holczman Á, Márta D, Stojakovič S, Bajcsi N, Maráz A. Molecular analysis of poultry meat spoiling microbiota and heterogeneity of their proteolytic and lipolytic enzyme activities. ACTA ALIMENTARIA 2011. [DOI: 10.1556/aalim.40.2011.suppl.2] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|