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Kuang J, Lin Y, Wang L, Yan Z, Wei J, Du J, Li Z. Effects of PEF on Cell and Transcriptomic of Escherichia coli. Microorganisms 2024; 12:1380. [PMID: 39065148 PMCID: PMC11278777 DOI: 10.3390/microorganisms12071380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 07/04/2024] [Accepted: 07/05/2024] [Indexed: 07/28/2024] Open
Abstract
Pulsed electric field (PEF) is an up-to-date non-thermal processing technology with a wide range of applications in the food industry. The inactivation effect of PEF on Escherichia coli was different under different conditions. The E. coli inactivated number was 1.13 ± 0.01 lg CFU/mL when PEF was treated for 60 min and treated with 0.24 kV/cm. The treatment times were found to be positively correlated with the inactivation effect of PEF, and the number of E. coli was reduced by 3.09 ± 0.01 lg CFU/mL after 100 min of treatment. The inactivation assays showed that E. coli was inactivated at electrical intensity (0.24 kV/cm) within 100 min, providing an effective inactivating outcome for Gram-negative bacteria. The purpose of this work was to investigate the cellular level (morphological destruction, intracellular macromolecule damage, intracellular enzyme inactivation) as well as the molecular level via transcriptome analysis. Field Emission Scanning Electron Microscopy (TFESEM) and Transmission Electron Microscope (TEM) results demonstrated that cell permeability was disrupted after PEF treatment. Entocytes, including proteins and DNA, were markedly reduced after PEF treatment. In addition, the activities of Pyruvate Kinase (PK), Succinate Dehydrogenase (SDH), and Adenosine Triphosphatase (ATPase) were inhibited remarkably for PEF-treated samples. Transcriptome sequencing results showed that differentially expressed genes (DEGs) related to the biosynthesis of the cell membrane, DNA replication and repair, energy metabolism, and mobility were significantly affected. In conclusion, membrane damage, energy metabolism disruption, and other pathways are important mechanisms of PEF's inhibitory effect on E. coli.
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Affiliation(s)
- Jinyan Kuang
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Ying Lin
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Li Wang
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Zikang Yan
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Jinmei Wei
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Jin Du
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Zongjun Li
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
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Yin H, Wang C, Shuai Y, Xie Z, Liu J. Pig-Derived Probiotic Bacillus tequilensis YB-2 Alleviates Intestinal Inflammation and Intestinal Barrier Damage in Colitis Mice by Suppressing the TLR4/NF-κB Signaling Pathway. Animals (Basel) 2024; 14:1989. [PMID: 38998101 PMCID: PMC11240761 DOI: 10.3390/ani14131989] [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: 05/24/2024] [Revised: 06/20/2024] [Accepted: 07/03/2024] [Indexed: 07/14/2024] Open
Abstract
The search for new probiotics has been regarded as an important approach to improving intestinal health in animals. Bacillus has many advantages, such as strong resistance to harmful external factors, wide distribution, and easy colonization of the intestine. Hence, this study aims to screen for a probiotic Bacillus strain that improves animal intestinal health and to elucidate its probiotic mechanism so as to provide probiotic resources for the development of feed-using probiotic formulations. In this research, a strain of Bacillus was isolated from adult pig feces and named B. tequilensis YB-2. In vitro probiotic experiments showed that B. tequilensis YB-2 had strong acid and bile salt resistance, indicating that this strain can customize in the intestine. To further explore the effect of B. tequilensis YB-2 upon animal intestinal health, DSS-induced murine colitis models were established, and the body weight, colonic morphology, inflammatory cytokines level, and intestinal-barrier- and TLR4/NF-κB-pathway-related protein were determined. The results showed that mice receiving drinking water with 3% DSS were found to develop colitis symptoms, including body weight loss and increased disease activity index (DAI); colon length and microvilli shedding were shortened; tight junctions were disrupted; goblet cells decreased; anti-inflammatory cytokines were inhibited; and pro-inflammatory cytokines and the TLR4/NF-κB signaling pathway were activated. Notably, orally received B. tequilensis YB-2 alleviated symptoms of DSS-induced colitis in mice. The above results indicated that B. tequilensis YB-2 was capable of improving colitis in mice by weakening inflammation and intestinal barrier damage, and its mechanism may involve the TLR4/NF-κB pathway. Overall, this research suggests that B. tequilensis YB-2 has the potential to serve as an animal feed additive to prevent intestinal inflammation.
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Affiliation(s)
- Heng Yin
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Chengbi Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Yi Shuai
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Zhuoya Xie
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Jingbo Liu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
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Khanal S, Kim TD, Begyn K, Duverger W, Kramer G, Brul S, Rajkovic A, Devlieghere F, Heyndrickx M, Schymkowitz J, Rousseau F, Broussolle V, Michiels C, Aertsen A. Mechanistic insights into the adaptive evolvability of spore heat resistance in Bacillus cereus sensu lato. Int J Food Microbiol 2024; 418:110709. [PMID: 38663147 DOI: 10.1016/j.ijfoodmicro.2024.110709] [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: 10/18/2023] [Revised: 03/09/2024] [Accepted: 04/13/2024] [Indexed: 05/27/2024]
Abstract
Wet heat treatment is a commonly applied method in the food and medical industries for the inactivation of microorganisms, and bacterial spores in particular. While many studies have delved into the mechanisms underlying wet heat killing and spore resistance, little attention has so far been dedicated to the capacity of spore-forming bacteria to tune their resistance through adaptive evolution. Nevertheless, a recent study from our group revealed that a psychrotrophic strain of the Bacillus cereus sensu lato group (i.e. Bacillus weihenstephanensis LMG 18989) could readily and reproducibly evolve to acquire enhanced spore wet heat resistance without compromising its vegetative cell growth ability at low temperatures. In the current study, we demonstrate that another B. cereus strain (i.e. the mesophilic B. cereus sensu stricto ATCC 14579) can acquire significantly increased spore wet heat resistance as well, and we subjected both the previously and currently obtained mutants to whole genome sequencing. This revealed that five out of six mutants were affected in genes encoding regulators of the spore coat and exosporium pathway (i.e. spoIVFB, sigK and gerE), with three of them being affected in gerE. A synthetically constructed ATCC 14579 ΔgerE mutant likewise yielded spores with increased wet heat resistance, and incurred a compromised spore coat and exosporium. Further investigation revealed significantly increased spore DPA levels and core dehydration as the likely causes for the observed enhanced spore wet heat resistance. Interestingly, deletion of gerE in Bacillus subtilis 168 did not impose increased spore wet heat resistance, underscoring potentially different adaptive evolutionary paths in B. cereus and B. subtilis.
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Affiliation(s)
- Sadhana Khanal
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Tom Dongmin Kim
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Katrien Begyn
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Wouter Duverger
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium; Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | - Gertjan Kramer
- Laboratory for Mass Spectrometry of Biomolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, 1098XH Amsterdam, the Netherlands
| | - Stanley Brul
- Molecular Biology & Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, 1098XH Amsterdam, the Netherlands
| | - Andreja Rajkovic
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Marc Heyndrickx
- ILVO - Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science, Unit - Food Safety, Melle, Belgium; Department of Pathobiology, Pharmacology and Zoological Medicine, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Joost Schymkowitz
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium; Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | - Frederic Rousseau
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium; Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | | | - Chris Michiels
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium
| | - Abram Aertsen
- Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium..
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Mao Y, Yang Y, Lin F, Chu H, Zhou L, Han J, Zhou J, Su X. Functional Analysis of Stress Resistance of Bacillus cereus SCL10 Strain Based on Whole-Genome Sequencing. Microorganisms 2024; 12:1168. [PMID: 38930550 PMCID: PMC11206075 DOI: 10.3390/microorganisms12061168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 05/23/2024] [Accepted: 05/29/2024] [Indexed: 06/28/2024] Open
Abstract
A Gram-positive, rod-shaped, aerobic, motile, and spore-forming bacterium, designated SCL10, was isolated from Acaudina molpadioides exposure to Co-60 radiation. In this study, whole-genome sequencing was performed to identify the strain as Bacillus cereus and functional characterization, with a focus on stress resistance. The genome of the B. cereus SCL10 strain was sequenced and assembled, revealing a size of 4,979,182 bp and 5167 coding genes. The genes involved in biological functions were annotated by using the GO, COG, KEGG, NR, and Swiss-Prot databases. The results showed that genes related to alkyl hydroperoxide reductase (ahpC, ahpF), DNA-binding proteins from starved cells (dps), spore and biofilm formation (spoVG, spo0A, gerP), cold shock-like protein (cspC, cspE), ATP-dependent chaperone (clpB), and photolyase, small, acid-soluble spore protein (SASP) and DNA repair protein (recA, radD) could explain the stress resistance. These findings suggest that antioxidant activity, sporulation, biofilm formation, and DNA protection may be considered as the main resistance mechanisms under exposure to radiation in the B. cereus SCL10 strain.
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Affiliation(s)
- Yanzhen Mao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315832, China; (Y.M.); (Y.Y.); (F.L.); (H.C.); (L.Z.); (J.H.); (X.S.)
- School of Marine Science, Ningbo University, Ningbo 315832, China
| | - Ye Yang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315832, China; (Y.M.); (Y.Y.); (F.L.); (H.C.); (L.Z.); (J.H.); (X.S.)
- School of Marine Science, Ningbo University, Ningbo 315832, China
| | - Fu Lin
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315832, China; (Y.M.); (Y.Y.); (F.L.); (H.C.); (L.Z.); (J.H.); (X.S.)
- School of Marine Science, Ningbo University, Ningbo 315832, China
| | - Hanyu Chu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315832, China; (Y.M.); (Y.Y.); (F.L.); (H.C.); (L.Z.); (J.H.); (X.S.)
- School of Marine Science, Ningbo University, Ningbo 315832, China
| | - Lijie Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315832, China; (Y.M.); (Y.Y.); (F.L.); (H.C.); (L.Z.); (J.H.); (X.S.)
- School of Marine Science, Ningbo University, Ningbo 315832, China
| | - Jiaojiao Han
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315832, China; (Y.M.); (Y.Y.); (F.L.); (H.C.); (L.Z.); (J.H.); (X.S.)
- School of Marine Science, Ningbo University, Ningbo 315832, China
| | - Jun Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315832, China; (Y.M.); (Y.Y.); (F.L.); (H.C.); (L.Z.); (J.H.); (X.S.)
- School of Marine Science, Ningbo University, Ningbo 315832, China
| | - Xiurong Su
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315832, China; (Y.M.); (Y.Y.); (F.L.); (H.C.); (L.Z.); (J.H.); (X.S.)
- School of Marine Science, Ningbo University, Ningbo 315832, China
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5
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Huang J, Sheng K, Zhang Y, Song M, Ali A, Huang T, Huang M. Inactivation Effect of Germination Combined with Cold Plasma Treatment on Bacillus licheniformis Spores. Foods 2023; 12:4319. [PMID: 38231775 DOI: 10.3390/foods12234319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 11/20/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Food spoilage, primarily caused by spore-forming bacteria, has become a critical concern since it results in substantial economic losses within the food industry. Past investigations have successfully identified Bacillus licheniformis as the main bacterium responsible for spoilage in roast chicken. In this study, we screened a new sterilization combination from 16 germinants and 4 cold plasma conditions, respectively. Among them, the combination of "A"GFNa-1 (composed of 60 mmol/L L-alanine, 10 mmol/L D-glucose, 10 mmol/L D-fructose, and 1 g/L NaCl) with cold plasma treatment (packed with 100% argon at 70 kV) proved effective in deactivating B. licheniformis spores, resulting in a reduction of approximately 2.1 log CFU/mL. Furthermore, we exposed the spores to different conditions: CK (no germination, no cold plasma), MF (germination only), CP (no germination, 100% argon packed, 70 kV cold plasma treatment for 3 min), and MF + CP (germination for 5 h, 100% argon packed, 70 kV cold plasma treatment for 3 min). The results of heat inactivation and dipicolinic acid (DPA) release rate demonstrated that cold plasma treatment effectively inactivated both spores and vegetative cells without inducing germination. Additionally, the reduced survival under hyperosmotic conditions and the presence of distinct red fluorescence patterns observed through confocal laser scanning microscopy (CLSM) collectively suggest that cold plasma treatment disrupts the inner membrane structure and leads to the inactivation of B. licheniformis. Overall, our findings indicate a spore clearance rate of 99.2% and suggest that the combination of efficient germinants and cold plasma treatment holds promise as a viable approach to mitigate spore contamination in the food industry.
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Affiliation(s)
- Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing 210095, China
| | - Kairan Sheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yali Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Mengmeng Song
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ahtisham Ali
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Tianran Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ming Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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6
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Valdez-Narváez MI, Grau-Fuentes E, Morató N, Garzón-Lloría R, Rodrigo D. Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution. FOOD SCI TECHNOL INT 2023:10820132231216770. [PMID: 37997360 DOI: 10.1177/10820132231216770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2023]
Abstract
Rice due to its high carbohydrate content, is an ideal medium for Bacillus cereus growth, a spore-producing microorganism. The objective of this study was to determine the antimicrobial activity of a grape extract in combination with heat treatments and different pH against B. cereus spores in a rice solution. The survivor data obtained were fitted to the Weibull survival function, and the values of parameters a and b (scale and shape indexes, respectively) were determined. Results showed that the grape extract affected the survival of B. cereus spores at 90 °C and 95 °C, reaching greater logarithmic reductions in acidic pH values. This behaviour was reflected in a parameter of the Weibull survival function which decreased as the temperature increased and at acidic pH values. In addition, a secondary model was developed by relating the logarithm of a to the independent variables (temperature and pH). A global model relating B. cereus inactivation with temperature and pH was developed, and validated by calculating the accuracy factor. The results demonstrate the usefulness of grape extract as a by-product, which can be used as an additional control measure for rice, especially when combined with mild heat treatments and acidic pH values.
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Affiliation(s)
| | - Eva Grau-Fuentes
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Natalia Morató
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Raquel Garzón-Lloría
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
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Soni A, Brightwell G. Effect of novel and conventional food processing technologies on Bacillus cereus spores. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:265-287. [PMID: 38461001 DOI: 10.1016/bs.afnr.2023.10.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
This chapter provides a summary of the effect of thermal and non-thermal processing technologies on Bacillus cereus spores, a well-known pathogenic bacterium associated with foodborne illnesses. B. cereus has been frequently detected in rice, milk products, infant food, liquid eggs products and meat products all over the world. This Gram positive, rod-shaped, facultative anaerobe can produce endospores that can withstand pasteurization, UV radiation, and chemical reagents commonly used for sanitization. B. cereus spores can germinate into vegetative cells that can produce toxins. The conventional regime for eliminating spores from food is retorting which uses the application of high temperature (121 °C). However, at this temperature, there could be a significant amount of loss in the organoleptic and functional qualities of the food components, especially proteins. This leads to the research on the preventive measures against germination and if possible, to reduce the resistance before using a non-thermal technology (temperatures less than retorting-121 °C) for inactivation. This chapter reviews the development and success of several food processing technologies in their ability to inactivate B. cereus spores in food.
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Affiliation(s)
- Aswathi Soni
- Food System Integrity, Smart Foods and Bioproducts, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand.
| | - Gale Brightwell
- Food System Integrity, Smart Foods and Bioproducts, AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand; New Zealand Food Safety Science and Research Centre, Massey University Manawatu (Turitea), Palmerston North, New Zealand
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Torgby-Tetteh W, Krishnamoorthy S, Buys EM. Exploration of Infant Food Microbial Composition from Formal and Informal Settings Using Viable Counts and 16S rRNA Gene Amplicon Sequencing in Johannesburg, South Africa. Foods 2023; 12:3596. [PMID: 37835249 PMCID: PMC10572494 DOI: 10.3390/foods12193596] [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: 08/20/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Diarrhoea is a considerable agent of disease and loss of life in children below age five in South Africa. Soweto, South Africa is an urban township in Johannesburg, with most of its population living in informal settlements. Informal settlements in areas such as Soweto are often impoverished communities that do not get water easily, inadequate sanitation is pervasive, and poor hygiene common (risk factors for diarrhoeal diseases). Among the age groups, infants are most vulnerable to diarrhoeal infection, mainly through the ingestion of food and water. The presence of undesirable microbiota is a food safety and health challenge. This study investigated the microbiome of infant food samples collected from formal (n = 19) and informal (n = 11) households in Soweto. A non-culture-dependent technique was used to characterise the bacterial diversity and composition of the infant food samples. The results indicated that household type did not influence microbial diversity and composition in Soweto. South Africa. Firmicutes, Proteobacteria, Cyanobacteria, and Tenericutes dominated the phyla rank in food samples from formal and informal households. Potential pathogens of public health significance, including diarrhoeal disease agents such as Salmonella spp., E. coli, and Campylobacter spp., were detected within the foods. We concluded that the infant food samples showed rich bacterial diversity, and the presence of potential pathogens of public health significance suggests a disease risk that infants may face upon consuming the foods.
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Affiliation(s)
- Wellington Torgby-Tetteh
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (W.T.-T.); (S.K.)
| | - Srinivasan Krishnamoorthy
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (W.T.-T.); (S.K.)
- National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Thanjavur 613005, India
| | - Elna M. Buys
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (W.T.-T.); (S.K.)
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9
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Hamiot A, Lemy C, Krzewinski F, Faille C, Dubois T. Sporulation conditions influence the surface and adhesion properties of Bacillus subtilis spores. Front Microbiol 2023; 14:1219581. [PMID: 37720141 PMCID: PMC10502511 DOI: 10.3389/fmicb.2023.1219581] [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: 05/23/2023] [Accepted: 08/14/2023] [Indexed: 09/19/2023] Open
Abstract
Spore-forming bacteria of the Bacillus subtilis group are responsible for recurrent contamination of processing lines in the food industry which can lead to food spoilage. The persistence of B. subtilis would be due to the high resistance of spores to extreme environmental condition and their propensity to contaminate surfaces. While it is well known that sporulation conditions modulate spore resistance properties, little is known about their effect on surface and adhesion properties. Here, we studied the impact of 13 sporulation conditions on the surface and adhesion properties of B. subtilis 168 spores. We showed that Ca2+ or Mg2+ depletion, lower oxygen availability, acidic pH as well as oxidative stresses during sporulation lead to the release of more hydrophobic and adherent spores. The consequences of these sporulation conditions on crust composition in carbohydrates and proteins were also evaluated. The crust glycans of spores produced in a sporulation medium depleted in Ca2+ or Mg2+ or oxygen-limited conditions were impaired and contained lower amounts of rhamnose and legionaminic acid. In addition, we showed that lower oxygen availability or addition of hydrogen peroxide during sporulation decreases the relative amount of two crust proteins (CgeA and CotY) and the changes observed in these conditions could be due to transcriptional repression of genes involved in crust synthesis in late stationary phase. The fact that sporulation conditions affect the ease with which spores can contaminate surfaces could explain the frequent and recurrent presence of B. subtilis spores in food processing lines.
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Affiliation(s)
- Audrey Hamiot
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - Christelle Lemy
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - Frederic Krzewinski
- Univ. Lille, CNRS, UMR 8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Christine Faille
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - Thomas Dubois
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
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Fernandes S, Gomes IB, Simões M. Antimicrobial and antibiofilm potentiation by a triple combination of dual biocides and a phytochemical with complementary activity. Food Res Int 2023; 167:112680. [PMID: 37087211 DOI: 10.1016/j.foodres.2023.112680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 01/26/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
The failure of current sanitation practices requires the development of effective solutions for microbial control. Although combinations using antibiotics have been extensively studied to look for additive/synergistic effects, biocide combinations are still underexplored. This study aims to evaluate the antimicrobial effectiveness of dual biocide and triple biocide/phytochemical combinations, where phytochemicals are used as quorum sensing (QS) inhibitors. The biocides selected were benzalkonium chloride (BAC) and peracetic acid (PAA) - as commonly used biocides, and glycolic acid (GA) and glyoxal (GO) - as alternative and sustainable biocides. Curcumin (CUR) and 10-undecenoic acid (UA) were the phytochemicals selected, based on their QS inhibition properties. A checkerboard assay was used for the screening of chemical interactions based on the cell growth inhibitory effects against Bacilluscereus and Pseudomonasfluorescens. It was observed that dual biocide combinations resulted in indifference, except the PAA + GA combination, which had a potential additive effect. PAA + GA + CUR and PAA + GA + UA combinations also triggered additive effects. The antimicrobial effects of the combinations were further evaluated on the inactivation of planktonic and biofilm cells after 30 min of exposure. These experiments corroborated the checkerboard results, in which PAA + GA was the most effective combination against planktonic cells (additive/synergistic effects). The antimicrobial effects of triple combinations were species- and biocide-specific. While CUR only potentiate the antimicrobial activity of GA against B.cereus, GA + UA and PAA + GA + UA combinations promoted additional antimicrobial effects against both bacteria. Biofilms were found to be highly tolerant, with modest antimicrobial effects being observed for all the combinations tested. However, this study demonstrated that low doses of biocides can be effective in bacterial control when combining biocides with a QS inhibitor, in particular, the combination of the phytochemical UA (as a QS inhibitor) with GA and PAA.
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Affiliation(s)
- Susana Fernandes
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Inês B Gomes
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Manuel Simões
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
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11
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Navaneethan Y, Effarizah ME. Post-Cooking Growth and Survival of Bacillus cereus Spores in Rice and Their Enzymatic Activities Leading to Food Spoilage Potential. Foods 2023; 12:foods12030626. [PMID: 36766153 PMCID: PMC9914848 DOI: 10.3390/foods12030626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/25/2022] [Accepted: 01/17/2023] [Indexed: 02/04/2023] Open
Abstract
Bacillus cereus strains vary in their heat resistance, post-processing survival and growth capacity in foods. Hence, this study was carried out to determine the effect of cooking on the survival and growth of eight B. cereus spores in rice at different temperatures in terms of their toxigenic profiles and extracellular enzyme activity. Samples of rice inoculated with different B. cereus spores were cooked and stored at 4 °C, 25 °C and 30 °C for up to 7 days, 48 h and 24 h, respectively. Out of eight B. cereus strains, four and three spore strains were able to grow at 30 °C and 25 °C post-cooking, respectively. Rapid growth was observed after a minimum of 6 h of incubation at 30 °C. All strains possessed proteolytic activity, whereas lipolytic and amylolytic activities were exhibited by 50% and 12.5% of the strains, respectively. The post-cooking survival and growth capacity of the B. cereus strains appeared to be independent of their toxigenic profiles, whereas extracellular enzymatic activities were required for their vegetative growth. Due to the B. cereus spores' abilities to survive cooking and return to their active cellular form, great care should be taken when handling ready-to-eat foods.
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12
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Bahaddad SA, Almalki MHK, Alghamdi OA, Sohrab SS, Yasir M, Azhar EI, Chouayekh H. Bacillus Species as Direct-Fed Microbial Antibiotic Alternatives for Monogastric Production. Probiotics Antimicrob Proteins 2023; 15:1-16. [PMID: 35092567 PMCID: PMC8799964 DOI: 10.1007/s12602-022-09909-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/09/2022] [Indexed: 01/18/2023]
Abstract
Antibiotic growth promoters have been utilized for long time at subtherapeutic levels as feed supplements in monogastric animal rations. Because of their side-effects such as antibiotic resistance, reduction of beneficial bacteria in the gut, and dysbiosis, it is necessary to look for non-therapeutic alternatives. Probiotics play an important role as the key substitutes to antibacterial agents due to their many beneficial effects on the monogastric animal host. For instance, enhancement of the gut microbiota balance can contribute to improvement of feed utilization efficiency, nutrients absorption, growth rate, and economic profitability of livestock. Probiotics are defined as "live microorganisms that, when administered in adequate amounts, confer a health benefit on the host." They are available in diverse forms for use as feed supplements. Their utilization as feed additives assists in good digestion of feed ingredients and hence, making the nutrients available for promoting growth. Immunity can also be enhanced by supplementing probiotics to monogastrics diets. Moreover, probiotics can help in improving major meat quality traits and countering a variety of monogastric animals infectious diseases. A proper selection of the probiotic strains is required in order to confer optimal beneficial effects. The present review focuses on the general functional, safety, and technological screening criteria for selection of ideal Bacillus probiotics as feed supplements as well as their mechanism of action and beneficial effects on monogastric animals for improving production performance and health status.
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Affiliation(s)
- Shifa A Bahaddad
- Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Kingdom of Saudi Arabia
| | - Meshal H K Almalki
- Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Kingdom of Saudi Arabia
| | - Othman A Alghamdi
- Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Kingdom of Saudi Arabia
| | - Sayed S Sohrab
- Special Infectious Agents Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia
| | - Muhammad Yasir
- Special Infectious Agents Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia
| | - Esam I Azhar
- Special Infectious Agents Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia
| | - Hichem Chouayekh
- Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Kingdom of Saudi Arabia.
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13
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Soni A, Bremer P, Brightwell G. A Comprehensive Review of Variability in the Thermal Resistance (D-Values) of Food-Borne Pathogens-A Challenge for Thermal Validation Trials. Foods 2022; 11:4117. [PMID: 36553859 PMCID: PMC9777713 DOI: 10.3390/foods11244117] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 12/13/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
The thermal processing of food relies heavily on determining the right time and temperature regime required to inactivate bacterial contaminants to an acceptable limit. To design a thermal processing regime with an accurate time and temperature combination, the D-values of targeted microorganisms are either referred to or estimated. The D-value is the time required at a given temperature to reduce the bacterial population by 90%. The D-value can vary depending on various factors such as the food matrix, the bacterial strain, and the conditions it has previously been exposed to; the intrinsic properties of the food (moisture, water activity, fat content, and pH); the method used to expose the microorganism to the thermal treatment either at the laboratory or commercial scale; the approach used to estimate the number of survivors; and the statistical model used for the analysis of the data. This review focused on Bacillus cereus, Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, and Clostridium perfringens owing to their pathogenicity and the availability of publications on their thermal resistance. The literature indicates a significant variation in D-values reported for the same strain, and it is concluded that when designing thermal processing regimes, the impact of multiple factors on the D-values of a specific microorganism needs to be considered. Further, owing to the complexity of the interactions involved, the effectiveness of regimes derived laboratory data must be confirmed within industrial food processing settings.
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Affiliation(s)
- Aswathi Soni
- Food System Integrity, Smart Foods and Bioproducts, AgResearch Ltd., Palmerston North 4414, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
- New Zealand Food Safety Science and Research Centre, Palmerston North 4474, New Zealand
| | - Gale Brightwell
- Food System Integrity, Smart Foods and Bioproducts, AgResearch Ltd., Palmerston North 4414, New Zealand
- New Zealand Food Safety Science and Research Centre, Palmerston North 4474, New Zealand
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14
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Mok JH, Sun Y, Pyatkovskyy T, Hu X, Sastry SK. Mechanisms of Bacillus subtilis spore inactivation by single- and multi-pulse high hydrostatic pressure (MP-HHP). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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15
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Bacillus cereus in Dairy Products and Production Plants. Foods 2022; 11:foods11172572. [PMID: 36076758 PMCID: PMC9455733 DOI: 10.3390/foods11172572] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/09/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
Spore-forming Bacillus cereus is a common contaminant of dairy products. As the microorganism is widespread in the environment, it can contaminate milk at the time of milking, but it can also reach the dairy products in each phase of production, storage and ripening. Milk pasteurization treatment is not effective in reducing contamination and can instead act as an activator of spore germination, and a potential associated risk still exists with the consumption of some processed foods. Prevalences and concentrations of B. cereus in milk and dairy products are extremely variable worldwide: in pasteurized milk, prevalences from 2% to 65.3% were reported, with concentrations of up to 3 × 105 cfu/g, whereas prevalences in cheeses ranged from 0 to 95%, with concentrations of up to 4.2 × 106 cfu/g. Bacillus cereus is also well known to produce biofilms, a serious concern for the dairy industry, with up to 90% of spores that are resistant to cleaning and are easily transferred. As the contamination of raw materials is not completely avoidable, and the application of decontamination treatments is only possible for some ingredients and is limited by both commercial and regulatory reasons, it is clear that the correct application of hygienic procedures is extremely important in order to avoid and manage the circulation of B. cereus along the dairy supply chain. Future developments in interventions must consider the synergic application of different mild technologies to prevent biofilm formation and to remove or inactivate the microorganism on the equipment.
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16
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Lamba S, Mundanda Muthappa D, Fanning S, Scannell AGM. Sporulation and Biofilms as Survival Mechanisms of Bacillus Species in Low-Moisture Food Production Environments. Foodborne Pathog Dis 2022; 19:448-462. [PMID: 35819266 DOI: 10.1089/fpd.2022.0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Low-moisture foods (LMF) have clear advantages with respect to limiting the growth of foodborne pathogens. However, the incidences of Bacillus species in LMF reported in recent years raise concerns about food quality and safety, particularly when these foods are used as ingredients in more complex higher moisture products. This literature review describes the interlinked pathways of sporulation and biofilm formation by Bacillus species and their underlying molecular mechanisms that contribute to the bacteriums' persistence in LMF production environments. The long-standing challenges of food safety and quality in the LMF industry are also discussed with a focus on the bakery industry.
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Affiliation(s)
- Sakshi Lamba
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Dechamma Mundanda Muthappa
- UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Séamus Fanning
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Amalia G M Scannell
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
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17
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Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products. Foods 2022; 11:foods11121811. [PMID: 35742009 PMCID: PMC9222969 DOI: 10.3390/foods11121811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/13/2022] [Accepted: 06/16/2022] [Indexed: 12/04/2022] Open
Abstract
Thermal processing of packaged fruit and vegetable products is targeted at eliminating microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using microbial inactivation or/and by reducing enzymatic activity in the food. The conventional process of thermal processing involves sterilization (canning and retorting) and pasteurization. The parameters used to design the thermal processing regime depend on the time (minutes) required to eliminate a known population of bacteria in a given food matrix under specified conditions. However, due to the effect of thermal exposure on the sensitive nutrients such as vitamins or bioactive compounds present in fruits and vegetables, alternative technologies and their combinations are required to minimize nutrient loss. The novel moderate thermal regimes aim to eliminate bacterial contaminants while retaining nutritional quality. This review focuses on the “thermal” processing regimes for fruit and vegetable products, including conventional sterilization and pasteurization as well as mild to moderate thermal techniques such as pressure-assisted thermal sterilization (PATS), microwave-assisted thermal sterilization (MATS) and pulsed electric field (PEF) in combination with thermal treatment as a hurdle approach or a combined regime.
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18
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Park S, Cho T, Rhee M. Characterization of the nitrite production of mesophilic spore-forming bacteria during the handling of reconstituted infant formula. Food Res Int 2022; 156:111332. [DOI: 10.1016/j.foodres.2022.111332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/28/2022] [Accepted: 04/30/2022] [Indexed: 11/30/2022]
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19
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Ajingi YS, Rodpan S, Usman JN, Koga Y, Jongruja N. Synergistic effect of Nisin with acetic and propionic acids inactivates Bacillus subtilis on meat and potato. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Antibacterial efficacy and possible mechanism of action of 2-hydroxyisocaproic acid (HICA). PLoS One 2022; 17:e0266406. [PMID: 35363830 PMCID: PMC8975099 DOI: 10.1371/journal.pone.0266406] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 03/18/2022] [Indexed: 12/15/2022] Open
Abstract
The exploitation of natural antimicrobial compounds that can be used in food preservation has been fast tracked by the development of antimicrobial resistance to existing antimicrobials and the increasing consumer demand for natural food preservatives. 2-hydroxyisocaproic acid (HICA) is a natural compound produced through the leucine degradation pathway and is produced in humans and by certain microorganisms such as lactic acid bacteria and Clostridium species. The present study investigated the antibacterial efficacy of HICA against some important bacteria associated with food quality and safety and provided some insights into its possible antimicrobial mechanisms against bacteria. The results revealed that HICA was effective in inhibiting the growth of tested Gram-positive and Gram-negative bacteria including a multi-drug resistant P. aeruginosa strain in this study. The underlying mechanism was investigated by measuring the cell membrane integrity, membrane permeability, membrane depolarisation, and morphological and ultrastructural changes after HICA treatment in bacterial cells. The evidence supports that HICA exerts its activity via penetration of the bacterial cell membranes, thereby causing depolarisation, rupture of membranes, subsequent leakage of cellular contents and cell death. The current study suggests that HICA has potential to be used as an antibacterial agent against food spoilage and food-borne pathogenic bacteria, targeting the bacterial cell envelope.
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21
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Shrestha S, Hariram U. Control of Bacillus weihenstephanensis in Pasteurized Liquid Whole Eggs Formulated with Nisin. J Food Prot 2022; 85:647-652. [PMID: 34935932 DOI: 10.4315/jfp-21-316] [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: 08/17/2021] [Accepted: 12/21/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Bacillus weihenstephanensis can grow at refrigeration temperature and cause food poisoning. It has been isolated from liquid whole egg products. The moderate heat used for pasteurization of liquid egg products is ineffective for killing spore-forming bacteria, including Bacillus. Available predictive models and a pretrial study in broth suggested the potential for growth of Bacillus spp. under the tested conditions. Hence, hurdles such as storage of product below 4°C or use of preservatives would be needed to ensure the food safety of pasteurized egg products. This study evaluated the growth inhibition of B. weihenstephanensis in pasteurized liquid whole egg product formulated with 6.25 ppm of nisin during storage at refrigerated and refrigerated temperatures at abuse levels for a total 13 weeks in three replicate trials. At day 0, the product had a pH of 7.52 ± 0.29, while background microflora, such as aerobic plate counts (APC), presumptive Bacillus cereus and yeast and molds were <10 CFU/g. Product inoculated with target 2.5 log CFU/g of B. weihenstephanensis, stored at 4°C for 4 weeks and subsequently at 7 or 10°C for 9 weeks, exhibited no growth in all three replicate trials. Average counts reduced (P < 0.05) by at least 1 log in 6 weeks in all samples stored at either 7 or 10°C. Similarly, growth of total plate counts, presumptive Bacillus spp., and yeast and mold counts was not observed in uninoculated controls stored at 4°C for 4 weeks and subsequently at 7 or 10°C for 9 weeks. Visual and odor evaluation performed at each sampling time point showed no abnormalities. This study assessed the efficacy of the maximum level of nisin allowed for use in pasteurized liquid whole eggs and validated the inhibition of B. weihenstephanensis in the product for an extended shelf life of up to 13 weeks. HIGHLIGHTS
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Affiliation(s)
- Subash Shrestha
- Cargill Food Safety Research and Scientific Services, 300 West 1st Street North, Wichita, Kansas 67202
| | - Upasana Hariram
- Silliker Food Science Center, 3600 Eagle Nest Drive, Crete, Illinois 60417, USA
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22
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Nature-Inspired Antimicrobial Surfaces and Their Potential Applications in Food Industries. Foods 2022; 11:foods11060844. [PMID: 35327267 PMCID: PMC8949295 DOI: 10.3390/foods11060844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/09/2022] [Accepted: 03/12/2022] [Indexed: 11/16/2022] Open
Abstract
Antimicrobial resistance (AMR) is a growing global concern and has called for the integration of different areas of expertise for designing robust solutions. One such approach is the development of antimicrobial surfaces to combat the emerging resistance in microbes against drugs and disinfectants. This review is a compressive summary of the work done in the field of material science, chemistry, and microbiology in the development of antimicrobial materials and surfaces that are inspired by examples in nature. The focus includes examples of natural antimicrobial surfaces, such as cicada wings or nanopillars, dragonfly wings, shrimp shells, taro leaves, lotus leaves, sharkskin, gecko skin, and butterfly wings, along with their mechanism of action. Techniques, compositions, and combinations that have been developed to synthetically mimic these surfaces against bacterial/viral and fungal growth in food-processing areas have also been discussed. The applications of synthetic mimics of natural antimicrobial surfaces in food-processing environments is still a naïve area of research. However, this review highlights the potential applications of natural antimicrobial surfaces in the food-processing environment as well as outlines the challenges that need mitigations.
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23
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Wedel C, Atamer Z, Dettling A, Wenning M, Scherer S, Hinrichs J. Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105252] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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24
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Kim YE, Min SC. Consecutive treatments of cold plasma and intense pulsed light for microbial decontamination of fresh cabbage slices in plastic containers. Int J Food Microbiol 2022; 369:109626. [DOI: 10.1016/j.ijfoodmicro.2022.109626] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/28/2022] [Accepted: 03/07/2022] [Indexed: 10/18/2022]
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25
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Antibiofilm activity of glycolic acid and glyoxal and their diffusion–reaction interactions with biofilm components. Food Res Int 2022; 152:110921. [DOI: 10.1016/j.foodres.2021.110921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 11/08/2021] [Accepted: 12/20/2021] [Indexed: 01/06/2023]
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26
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Hart A, Anumudu C, Onyeaka H, Miri T. Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:417-428. [PMID: 35185167 PMCID: PMC8814202 DOI: 10.1007/s13197-021-05022-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/30/2021] [Accepted: 02/03/2021] [Indexed: 02/03/2023]
Abstract
Extending shelf-life of food, ensuring it is safe for consumers and meeting regulatory standards is the food industry's governing principle. Food safety is an essential aspect of food processing. Spores-forming microbes such as Bacillus spp. and Clostridium spp. are problematic in the food industry because of their ability to form endospores and survive processing conditions. Hence, their germination in food poses a threat to both shelf-life and safety of food. This paper reports on the current state of supercritical fluid carbon dioxide (SF-CO2) application in the inactivation of spores-forming microbes in food. Unlike high hydrostatic pressure and thermal processes which struggle to deactivate and destroy spores, and if they do, it impacts adversely on the food nutritional and quality attributes. This technique is viable to inactivate spores and maintain the foods structural and nutritional characteristics. The mechanisms of inactivation can be grouped into: (1) release of cellular content due to rupture of the cell wall, coat and cortex, and disruption of membranes, (2) degradation of proteins as a result of interaction with permeated and penetrated SF-CO2 and (3) deactivation of enzymatic activities. It was discovered that the synergistic effect of ultrasound another non-thermal technique or addition of co-solvent such as water, hydrogen peroxide and ethanol or antimicrobial peptide greatly enhanced inactivation of spores. This work harmonizes published perspectives on spores' inactivation mechanisms, and will help inform further research into the application of SF-CO2 in the sterilization of food products.
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Affiliation(s)
- Abarasi Hart
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
| | - Christian Anumudu
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
| | - Taghi Miri
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
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27
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Haque MA, Wang F, Chen Y, Hossen F, Islam MA, Hossain MA, Siddique N, He C, Ahmed F. Bacillus spp. Contamination: A Novel Risk Originated From Animal Feed to Human Food Chains in South-Eastern Bangladesh. Front Microbiol 2022; 12:783103. [PMID: 35058902 PMCID: PMC8764408 DOI: 10.3389/fmicb.2021.783103] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Accepted: 11/19/2021] [Indexed: 12/26/2022] Open
Abstract
The current study provides information on Bacillus spp. contamination along with present status in commercially available poultry and animal feeds as well as animal-derived products in Bangladesh. The research has been conducted to determine if animal feed and its components are a source of Bacillus spp. contamination in feed and food chain. Out of 180 different feeds, milk, egg, and human stool samples, 218 Bacillus spp. were isolated and identified by cultural morphology, microscopic, biochemical, and molecular characteristics where B. cereus, B. subtilis, B. amyloliquefaciens, B. licheniformis, B. thuringiensis, B. megaterium, and B. coagulans accounted for 51, 22, 9.1, 5.9, 5, 3.6, and 2.2%, respectively. Regarding the enumeration of total viable count and total Bacillus count, correspondingly 67 and 39% samples were found to be contaminated with above 10,000 CFU/g, while highest contamination was 85 and 75% in broiler feed, respectively. The total number of bacteria above the regulatory limits in commercially available feeds indicates a poor compliance with regulation and abuse administration in the Bangladeshi market. Moreover, a hospital-based survey showed that food-borne Bacillus spp. contributed to 4.5% human diarrhea cases and 25% food contamination associated with vegetables, rice, RTE food, milk, and egg, accounting for 46, 34, 14, 4, and 2%, respectively. B. cereus was the dominant isolate correspondingly accounting for 56 and 51% egg and milk contamination followed by B. amyloliquefaciens (32%) and B. thuringiensis (12%) in egg and B. subtilis (25%), B. amyloliquefaciens (12%), B. thuringiensis (6.4%), and B. coagulans (3.2%) in milk, respectively. Toxin gene profiling of Bacillus spp. revealed that B. cereus constituted a principal part of virulence, while B. thuringiensis, B. licheniformis, B. megaterium, B. coagulans, and B. subtilis showed genetic diversity and B. amyloliquefaciens had not carried any toxin gene. Detection rate of enterotoxin genes (nheA, nheB, nheC, cytK, hblA, hblC, hblD, and entFM) showed that 55% isolates carried nheABC genes, 80% entFM, and 71% cytK, whereas only 33% of the isolates contained hblACD gene clusters. These virulence genes were posing a threat to human health due to spread across the food and feed chain. Finally, our findings support the hypothesis that B. cereus might contribute to clinical diarrhea, gizzard erosion, and lung infection in duck and poultry, and that it contaminates animal-derived foods resulting in toxicity and antibacterial resistance to humans. Therefore, maximal tolerance limits of Bacillus spp. and their potential risks to the animal industry are urgently needed to clarify. Moreover, Bacillus spp.–induced toxin residual must be altered for human health via food chain transmission.
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Affiliation(s)
- Md Atiqul Haque
- Key Lab of Animal Epidemiology and Zoonoses of Ministry of Agriculture and Rural Affairs, College of Veterinary Medicine, China Agricultural University, Beijing, China.,Department of Microbiology, Faculty of Veterinary and Animal Science, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
| | - Fei Wang
- Key Lab of Animal Epidemiology and Zoonoses of Ministry of Agriculture and Rural Affairs, College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Yi Chen
- Key Lab of Animal Epidemiology and Zoonoses of Ministry of Agriculture and Rural Affairs, College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Foysal Hossen
- Department of Microbiology, Faculty of Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Md Aminul Islam
- Department of Microbiology, Faculty of Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Md Amzad Hossain
- Department of Microbiology, Faculty of Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Naila Siddique
- National Reference Lab for Poultry Diseases (NRLPD), Animal Sciences Institute (ASI), National Agricultural Research Centre (NARC), Islamabad, Pakistan
| | - Cheng He
- Key Lab of Animal Epidemiology and Zoonoses of Ministry of Agriculture and Rural Affairs, College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Firoz Ahmed
- Department of Microbiology, Faculty of Science, Noakhali Science and Technology University, Noakhali, Bangladesh
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Rita Pereira A, Gomes IB, Simões M. Choline-based ionic liquids for planktonic and biofilm growth control of Bacillus cereus and Pseudomonas fluorescens. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Kwon SW, Kwon EA, Hong YG, Kim SS. Germination of Bacillus cereus ATCC 14579 spore at various conditions and inactivation of the germinated cells with microwave heating and UVC treatment in milk samples. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112702] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Messmer MW, Dieser M, Smith HJ, Parker AE, Foreman CM. Investigation of Raman Spectroscopic Signatures with Multivariate Statistics: An Approach for Cataloguing Microbial Biosignatures. ASTROBIOLOGY 2022; 22:14-24. [PMID: 34558961 DOI: 10.1089/ast.2021.0021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Spectroscopic instruments are increasingly being implemented in the search for extraterrestrial life. However, microstructural spectral analyses of alien environments could prove difficult without knowledge on the molecular identification of individual spectral signatures. To bridge this gap, we introduce unsupervised K-means clustering as a statistical approach to discern spectral patterns of biosignatures without prior knowledge of spectral regions of biomolecules. Spectral profiles of bacterial isolates from analogous polar ice sheets were measured with Raman spectroscopy. Raman analysis identified carotenoid and violacein pigments, and key cellular features including saturated and unsaturated fats, triacylglycerols, and proteins. Principal component analysis and targeted spectra integration biplot analysis revealed that the clustering of bacterial isolates was attributed to spectral biosignatures influenced by carotenoid pigments and ratio of unsaturated/saturated fat peaks. Unsupervised K-means clustering highlighted the prevalence of the corresponding spectral peaks, while subsequent supervised permutational multivariate analysis of variance provided statistical validation for spectral differences associated with the identified cellular features. Establishing a validated catalog of spectral signatures of analogous biotic and abiotic materials, in combination with targeted supervised tools, could prove effective at identifying extant biosignatures.
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Affiliation(s)
- Mitch W Messmer
- Center for Biofilm Engineering, Montana State University, Bozeman, Montana, USA
- Department of Chemical & Biological Engineering, Montana State University, Bozeman, Montana, USA
| | - Markus Dieser
- Center for Biofilm Engineering, Montana State University, Bozeman, Montana, USA
- Department of Chemical & Biological Engineering, Montana State University, Bozeman, Montana, USA
| | - Heidi J Smith
- Center for Biofilm Engineering, Montana State University, Bozeman, Montana, USA
- Department of Microbiology and Cell Biology, and Montana State University, Bozeman, Montana, USA
| | - Albert E Parker
- Center for Biofilm Engineering, Montana State University, Bozeman, Montana, USA
- Department of Mathematical Sciences, Montana State University, Bozeman, Montana, USA
| | - Christine M Foreman
- Center for Biofilm Engineering, Montana State University, Bozeman, Montana, USA
- Department of Chemical & Biological Engineering, Montana State University, Bozeman, Montana, USA
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31
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Huang Y, Flint SH, Palmer JS. The heat resistance of spores from biofilms of Bacillus cereus grown in tryptic soy broth and milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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32
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Luangthongkam P, Blinco JA, Dart P, Callaghan M, Speight R. Comparison of spray-drying and freeze-drying for inoculum production of the probiotic Bacillus amyloliquefaciens strain H57. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.09.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Lv R, Liu D, Wang W, Xu E, Ding T, Ye X, Zhou J. Proteomic response and molecular regulatory mechanisms of Bacillus cereus spores under ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2021; 78:105732. [PMID: 34474268 PMCID: PMC8411229 DOI: 10.1016/j.ultsonch.2021.105732] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/03/2021] [Accepted: 08/17/2021] [Indexed: 05/03/2023]
Abstract
This study was aimed at providing new insights on the proteomic response of bacterial spores to ultrasound. Data-independent-acquisition method was used to quantify the proteome change of Bacillus cereus spores after ultrasound treatment (200 W). This study revealed that 2485 proteins were extracted from Bacillus cereus spores, most of them were related to metabolism. After ultrasound treatment, the expression of 340 proteins were significantly changed (the fold change ≥ 2 and p < 0.05), of which 207 proteins were significantly down-regulated. KEGG pathway analysis showed that differentially expressed proteins mainly distributed in metabolism pathway, cell process pathway and genetic information processing pathway after ultrasound treatment. Furthermore, this study analyzed the differentially expressed proteins in significant enrichment pathways. In particular, the expression of key proteins in the phosphorylation reaction of spores was significantly decreased after ultrasound treatment. Thus, ATP synthesis rate decreased and the phosphorylation reaction inhibited. Also, the decrease of the expression of key proteins related to the tricarboxylic acid cycle led to the decrease of nutrients metabolism of spores. Ultrasound treatment induced the down-regulation of fatty acid synthetase expression and promoted fatty acid metabolism at the same time. The content of fatty acids decreased in spores consequently.
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Affiliation(s)
- Ruiling Lv
- NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Wenjun Wang
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Enbo Xu
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Jianwei Zhou
- NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Cairo J, Gherman I, Day A, Cook PE. Bacillus cytotoxicus-A potentially virulent food-associated microbe. J Appl Microbiol 2021; 132:31-40. [PMID: 34260791 PMCID: PMC9291862 DOI: 10.1111/jam.15214] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/15/2021] [Accepted: 07/02/2021] [Indexed: 11/29/2022]
Abstract
Bacillus cytotoxicus is a member of the Bacillus cereus group with the ability to grow at high temperatures (up to 52℃) and to synthesize cytotoxin K-1, a diarrhoeagenic cytotoxin, which appears to be unique to this species and more cytotoxic than the cytotoxin K-2 produced by other members of this group. Only a few isolates of this species have been characterized with regard to their cytotoxic effects, and the role of cytotoxin K-1 as a causative agent of food poisoning remains largely unclear. Bacillus cytotoxicus was initially isolated from a food-borne outbreak, which led to three deaths, and the organism has since been linked to other outbreaks all involving plant-based food matrices. Other studies, as well as food-borne incidents reported to the UK Food Standards Agency, detected B. cytotoxicus in insect-related products and in dried food products. With insect-related food becoming increasingly popular, the association with this pathogen is concerning, requiring further investigation and evidence to protect public health. This review summarizes the current knowledge around B. cytotoxicus and highlights gaps in the literature from a food safety perspective.
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Antequera‐Gómez ML, Díaz‐Martínez L, Guadix JA, Sánchez‐Tévar AM, Sopeña‐Torres S, Hierrezuelo J, Doan HK, Leveau JH, de Vicente A, Romero D. Sporulation is dispensable for the vegetable-associated life cycle of the human pathogen Bacillus cereus. Microb Biotechnol 2021; 14:1550-1565. [PMID: 33955675 PMCID: PMC8313275 DOI: 10.1111/1751-7915.13816] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/18/2021] [Accepted: 04/03/2021] [Indexed: 11/28/2022] Open
Abstract
Bacillus cereus is a common food-borne pathogen that is responsible for important outbreaks of food poisoning in humans. Diseases caused by B. cereus usually exhibit two major symptoms, emetic or diarrheic, depending on the toxins produced. It is assumed that after the ingestion of contaminated vegetables or processed food, spores of enterotoxigenic B. cereus reach the intestine, where they germinate and produce the enterotoxins that are responsible for food poisoning. In our study, we observed that sporulation is required for the survival of B. cereus in leaves but is dispensable in ready-to-eat vegetables, such as endives. We demonstrate that vegetative cells of B. cereus that are originally impaired in sporulation but not biofilm formation are able to reach the intestine and cause severe disorders in a murine model. Furthermore, our findings emphasise that the number of food poisoning cases associated with B. cereus is underestimated and suggest the need to revise the detection protocols, which are based primarily on spores and toxins.
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Affiliation(s)
- María Luisa Antequera‐Gómez
- Departamento de MicrobiologíaInstituto de Hortofruticultura Subtropical y Mediterránea "La Mayora"Universidad de Málaga‐Consejo Superior de Investigaciones Científicas (IHSM‐UMA‐CSIC)Universidad de MálagaBulevar Louis Pasteur 31 (Campus Universitario de teatinos)Málaga29071Spain
| | - Luis Díaz‐Martínez
- Departamento de MicrobiologíaInstituto de Hortofruticultura Subtropical y Mediterránea "La Mayora"Universidad de Málaga‐Consejo Superior de Investigaciones Científicas (IHSM‐UMA‐CSIC)Universidad de MálagaBulevar Louis Pasteur 31 (Campus Universitario de teatinos)Málaga29071Spain
| | - Juan Antonio Guadix
- Departamento de Biología AnimalFacultad de CienciasUniversidad de Málaga ‐ IBIMACampus de Teatinos s/nMálaga29071Spain
- Centro Andaluz de Nanomedicina y Biotecnología (BIONAND)Junta de AndalucíaUniversidad de MálagaC/ Severo Ochoa 35Campanillas (Málaga)29590Spain
| | - Ana María Sánchez‐Tévar
- Departamento de Biología AnimalFacultad de CienciasUniversidad de Málaga ‐ IBIMACampus de Teatinos s/nMálaga29071Spain
- Centro Andaluz de Nanomedicina y Biotecnología (BIONAND)Junta de AndalucíaUniversidad de MálagaC/ Severo Ochoa 35Campanillas (Málaga)29590Spain
| | - Sara Sopeña‐Torres
- Departamento de MicrobiologíaInstituto de Hortofruticultura Subtropical y Mediterránea "La Mayora"Universidad de Málaga‐Consejo Superior de Investigaciones Científicas (IHSM‐UMA‐CSIC)Universidad de MálagaBulevar Louis Pasteur 31 (Campus Universitario de teatinos)Málaga29071Spain
| | - Jesús Hierrezuelo
- Departamento de MicrobiologíaInstituto de Hortofruticultura Subtropical y Mediterránea "La Mayora"Universidad de Málaga‐Consejo Superior de Investigaciones Científicas (IHSM‐UMA‐CSIC)Universidad de MálagaBulevar Louis Pasteur 31 (Campus Universitario de teatinos)Málaga29071Spain
| | - Hung K. Doan
- Department of Plant PathologyUniversity of CaliforniaDavisCAUSA
| | | | - Antonio de Vicente
- Departamento de MicrobiologíaInstituto de Hortofruticultura Subtropical y Mediterránea "La Mayora"Universidad de Málaga‐Consejo Superior de Investigaciones Científicas (IHSM‐UMA‐CSIC)Universidad de MálagaBulevar Louis Pasteur 31 (Campus Universitario de teatinos)Málaga29071Spain
| | - Diego Romero
- Departamento de MicrobiologíaInstituto de Hortofruticultura Subtropical y Mediterránea "La Mayora"Universidad de Málaga‐Consejo Superior de Investigaciones Científicas (IHSM‐UMA‐CSIC)Universidad de MálagaBulevar Louis Pasteur 31 (Campus Universitario de teatinos)Málaga29071Spain
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37
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Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107936] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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38
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Evelyn, Utami SP, Chairul. Effect of temperature and soluble solid on Bacillus subtilis and Bacillus licheniformis spore inactivation and quality degradation of pineapple juice. FOOD SCI TECHNOL INT 2021; 28:285-296. [PMID: 34018829 DOI: 10.1177/10820132211019143] [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] [Indexed: 11/17/2022]
Abstract
Bacillus subtilis and Bacillus licheniformis spores can survive processing temperatures used in the thermal processes of high-acid foods. Therefore, this study investigated the thermal inactivation of B. subtilis and B. licheniformis spores in pineapple juice at different temperatures (85-100°C) and soluble solids (SS, 11-30°Brix). The quality of juices and microbial loads after the thermal treatments during storage at 4 °C for 35 days was then checked. A linear decrease in D-value was observed with increasing temperature of treatment. Furthermore, the D-values determined in pineapple juice were: D90°C=13.2 ± 0.5 mins, D95°C = 6.8 ± 0.9 mins and D100°C = 2.1 ± 1.7 mins for B. subtilis spores, and D85°C = 16.6 ± 0.4 mins, D90°C = 7.6 ± 0.5 mins and D95°C = 3.6 ± 1.5 min, for B. licheniformis. Generally, the susceptibility of the bacteria to soluble solid change was affected by the interaction between temperature, SS and strain. In addition, pasteurization processes of ≥95°C for ≥33.8 mins was needed to ensure a recommended 5-log reduction of B. subtilis spores and limit vitamin C degradation of pineapple juice within three-week of storage at 4 °C.
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Affiliation(s)
- Evelyn
- Department of Chemical Engineering, University of Riau, Pekanbaru, Indonesia
| | - Syelvia Putri Utami
- Department of Chemical Engineering, University of Riau, Pekanbaru, Indonesia
| | - Chairul
- Department of Chemical Engineering, University of Riau, Pekanbaru, Indonesia
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Ceylan E, Amezquita A, Anderson N, Betts R, Blayo L, Garces-Vega F, Gkogka E, Harris LJ, McClure P, Winkler A, den Besten HMW. Guidance on validation of lethal control measures for foodborne pathogens in foods. Compr Rev Food Sci Food Saf 2021; 20:2825-2881. [PMID: 33960599 DOI: 10.1111/1541-4337.12746] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 02/03/2021] [Accepted: 03/03/2021] [Indexed: 11/30/2022]
Abstract
Food manufacturers are required to obtain scientific and technical evidence that a control measure or combination of control measures is capable of reducing a significant hazard to an acceptable level that does not pose a public health risk under normal conditions of distribution and storage. A validation study provides evidence that a control measure is capable of controlling the identified hazard under a worst-case scenario for process and product parameters tested. It also defines the critical parameters that must be controlled, monitored, and verified during processing. This review document is intended as guidance for the food industry to support appropriate validation studies, and aims to limit methodological discrepancies in validation studies that can occur among food safety professionals, consultants, and third-party laboratories. The document describes product and process factors that are essential when designing a validation study, and gives selection criteria for identifying an appropriate target pathogen or surrogate organism for a food product and process validation. Guidance is provided for approaches to evaluate available microbiological data for the target pathogen or surrogate organism in the product type of interest that can serve as part of the weight of evidence to support a validation study. The document intends to help food manufacturers, processors, and food safety professionals to better understand, plan, and perform validation studies by offering an overview of the choices and key technical elements of a validation plan, the necessary preparations including assembling the validation team and establishing prerequisite programs, and the elements of a validation report.
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Affiliation(s)
- Erdogan Ceylan
- Silliker Food Science Center, Merieux NutriSciences, Crete, Illinois, USA
| | - Alejandro Amezquita
- Safety and Environmental Assurance Centre, Unilever R&D Colworth, Sharnbrook, Bedfordshire, UK
| | - Nathan Anderson
- U.S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Roy Betts
- Campden BRI, Chipping Campden, Gloucestershire, UK
| | - Laurence Blayo
- Société des Produits Nestlé S.A, Nestlé Research, Lausanne, Switzerland
| | | | - Elissavet Gkogka
- Arla R&D, Arla Innovation Centre, Aarhus N, Central Jutland Region, Denmark
| | - Linda J Harris
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
| | - Peter McClure
- Mondelēz International, Mondelēz R&D UK, Birmingham, UK
| | - Anett Winkler
- Microbiology and Food Safety CoE, Cargill Deutschland GmbH, Krefeld, Germany
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
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Carroll LM, Cheng RA, Wiedmann M, Kovac J. Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond. Crit Rev Food Sci Nutr 2021; 62:7677-7702. [PMID: 33939559 DOI: 10.1080/10408398.2021.1916735] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The Bacillus cereus group, also known as B. cereus sensu lato (s.l.), is a species complex that contains numerous closely related lineages, which vary in their ability to cause illness in humans and animals. The classification of B. cereus s.l. isolates into species-level taxonomic units is thus essential for informing public health and food safety efforts. However, taxonomic classification of these organisms is challenging. Numerous-often conflicting-taxonomic changes to the group have been proposed over the past two decades, making it difficult to remain up to date. In this review, we discuss the major nomenclatural changes that have accumulated in the B. cereus s.l. taxonomic space prior to 2020, particularly in the genomic sequencing era, and outline the resulting problems. We discuss several contemporary taxonomic frameworks as applied to B. cereus s.l., including (i) phenotypic, (ii) genomic, and (iii) hybrid nomenclatural frameworks, and we discuss the advantages and disadvantages of each. We offer suggestions as to how readers can avoid B. cereus s.l. taxonomic ambiguities, regardless of the nomenclatural framework(s) they choose to employ. Finally, we discuss future directions and open problems in the B. cereus s.l. taxonomic realm, including those that cannot be solved by genomic approaches alone.
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Affiliation(s)
- Laura M Carroll
- Structural and Computational Biology Unit, EMBL, Heidelberg, Germany
| | - Rachel A Cheng
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Jasna Kovac
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA
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Ribes S, Ruiz-Rico M, Barat JM. Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components-coated silica filtering materials. J Food Sci 2021; 86:2590-2603. [PMID: 33931858 DOI: 10.1111/1750-3841.15748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 11/30/2022]
Abstract
Inactivation of bacterial spores is a key objective for developing novel food preservation technologies. In this work, the removal properties of filtering materials based on silica microparticles functionalized with essential oil components (EOCs) (carvacrol, eugenol, thymol, and vanillin) against Bacillus subtilis, a spore-forming bacterium, in two liquid matrices were investigated. The viability of vegetative cells and spores after treatment was also evaluated. The results exhibited marked removal effectiveness against B. subtilis vegetative cells and spores after filtration with the different silica supports coated with EOCs in either sterile water or nutrient broth, with reductions of 3.2 to 4.9 log units and 3.7 to 5.0 log units for vegetative cells and spores, respectively. The fluorescent viability images revealed the poor viability of the treated B. subtilis vegetative cells and spores due to damage to the cell envelope when coming into contact with the immobilized antimicrobials. The culture counts results revealed the great inhibitory capacity of the EOC-functionalized silica microparticles against B. subtilis vegetative cells and spores after a single filtration. Hence, the present work suggests the feasibility of using EOC-functionalized supports as filtering aids to enhance the microbial quality of liquid matrices with spore-forming microorganisms. PRACTICAL APPLICATION: The developed antimicrobial-coated filters have shown remarkable removal properties against an important spore-forming bacterium in food industry. These filters may be used as a potential sterilization technique for preservation of different beverages alone or in combination with other mild-thermal or nonthermal techniques.
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Affiliation(s)
- Susana Ribes
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera, Valencia, Spain
| | - María Ruiz-Rico
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera, Valencia, Spain
| | - José M Barat
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera, Valencia, Spain
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42
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Incidence, toxin gene profiling, antimicrobial susceptibility, and genetic diversity of Bacillus cereus isolated from quick-frozen food in China. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110824] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Sun X, Xuan X, Ji L, Chen S, Liu J, Zhao S, Park S, Yoon JY, Om AS. A novel continuous hydrodynamic cavitation technology for the inactivation of pathogens in milk. ULTRASONICS SONOCHEMISTRY 2021; 71:105382. [PMID: 33276234 PMCID: PMC7786570 DOI: 10.1016/j.ultsonch.2020.105382] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 10/22/2020] [Accepted: 10/25/2020] [Indexed: 05/07/2023]
Abstract
Hydrodynamic cavitation is a powerful tool for the enhancement of various processing applications. This study utilizes continuous hydrodynamic cavitation (CHC) for the inactivation of pathogens in milk for the first time. The thermal characteristics, inactivation performance, damage on the nutritional composition, product safety, and cost of the advanced rotational hydrodynamic cavitation reactor at pilot scale were comprehensively investigated. The inactivation results demonstrated that 5.89, 5.53, and 2.99 ± 0.08 log reductions of Escherichia coli, Staphylococcus aureus, and Bacillus cereus were achieved, respectively, at a final treatment temperature of 70 °C for 1-2 s. Moreover, the detrimental effect of CHC on the nutritional composition of milk, including mineral, fat, protein, and vitamin contents, was similar to that of high-temperature short-time method. The change in the concentrations of general bacteria and E. coli, as well as the pH value and acidity of the CHC treated milk stored at 5 °C for 14 days was found to be close to that of low-temperature long-time pasteurized milk. The cost of the present CHC treatment was $0.00268/L with a production rate of 4.2 L/min. CHC appears to be a remarkable method for the continuous processing of milk, as well as other liquid foods with high nutrition and "fresh-picked" flavor, due to its high efficacy, good scalability, high production capacity, and low operating and equipment costs.
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Affiliation(s)
- Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Xiaoxu Xuan
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Li Ji
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Songying Chen
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Jingting Liu
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Shan Zhao
- Shandong Key Laboratory of Water Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Shandong University, Qingdao 266237, China.
| | - Seulgi Park
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea.
| | - Joon Yong Yoon
- Department of Mechanical Engineering, Hanyang University, Ansan 15588, Republic of Korea.
| | - Ae Son Om
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea.
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Madoroba E, Magwedere K, Chaora NS, Matle I, Muchadeyi F, Mathole MA, Pierneef R. Microbial Communities of Meat and Meat Products: An Exploratory Analysis of the Product Quality and Safety at Selected Enterprises in South Africa. Microorganisms 2021; 9:507. [PMID: 33673660 PMCID: PMC7997435 DOI: 10.3390/microorganisms9030507] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 12/19/2022] Open
Abstract
Consumption of food that is contaminated by microorganisms, chemicals, and toxins may lead to significant morbidity and mortality, which has negative socioeconomic and public health implications. Monitoring and surveillance of microbial diversity along the food value chain is a key component for hazard identification and evaluation of potential pathogen risks from farm to the consumer. The aim of this study was to determine the microbial diversity in meat and meat products from different enterprises and meat types in South Africa. Samples (n = 2017) were analyzed for Yersinia enterocolitica, Salmonella species, Listeria monocytogenes, Campylobacter jejuni, Campylobacter coli, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, and Clostridium botulinum using culture-based methods. PCR was used for confirmation of selected pathogens. Of the 2017 samples analyzed, microbial ecology was assessed for selected subsamples where next generation sequencing had been conducted, followed by the application of computational methods to reconstruct individual genomes from the respective sample (metagenomics). With the exception of Clostridium botulinum, selective culture-dependent methods revealed that samples were contaminated with at least one of the tested foodborne pathogens. The data from metagenomics analysis revealed the presence of diverse bacteria, viruses, and fungi. The analyses provide evidence of diverse and highly variable microbial communities in products of animal origin, which is important for food safety, food labeling, biosecurity, and shelf life limiting spoilage by microorganisms.
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Affiliation(s)
- Evelyn Madoroba
- Department of Biochemistry and Microbiology, Faculty of Science and Agriculture, University of Zululand, KwaDlangezwa 3886, South Africa
| | - Kudakwashe Magwedere
- Directorate of Veterinary Public Health, Department of Agriculture, Land Reform and Rural Development, Pretoria 0001, South Africa;
| | - Nyaradzo Stella Chaora
- Department of Life and Consumer Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Florida 1710, South Africa;
- Biotechnology Platform, Agricultural Research Council, Private Bag X 05, Onderstepoort, Pretoria 0110, South Africa; (F.M.); (R.P.)
| | - Itumeleng Matle
- Bacteriology Division, Agricultural Research Council, Onderstepoort Veterinary Research, Onderstepoort 0110, South Africa; (I.M.); (M.A.M.)
| | - Farai Muchadeyi
- Biotechnology Platform, Agricultural Research Council, Private Bag X 05, Onderstepoort, Pretoria 0110, South Africa; (F.M.); (R.P.)
| | - Masenyabu Aletta Mathole
- Bacteriology Division, Agricultural Research Council, Onderstepoort Veterinary Research, Onderstepoort 0110, South Africa; (I.M.); (M.A.M.)
| | - Rian Pierneef
- Biotechnology Platform, Agricultural Research Council, Private Bag X 05, Onderstepoort, Pretoria 0110, South Africa; (F.M.); (R.P.)
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Soni A, Choi J, Brightwell G. Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables. Foods 2021; 10:foods10010166. [PMID: 33467523 PMCID: PMC7830122 DOI: 10.3390/foods10010166] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/11/2022] Open
Abstract
Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma (CAP) using controllable parameters, such as plasma-forming voltage, carrier gas, temperature, pulses, or frequency as required. PAW is reported to have lower pH, higher conductivity, and higher oxygen reduction potential when compared with untreated water due to the presence of reactive species. PAW has received significant attention from researchers over the last decade due to its non-thermal and non-toxic mode of action especially for bacterial inactivation. The objective of the current review is to develop a summary of the effect of PAW on bacterial strains in foods as well as model systems such as buffers, with a specific focus on fruit and vegetables. The review elaborated the properties of PAW, the effect of various treatment parameters on its efficiency in bacterial inactivation along with its usage as a standalone technology as well as a hurdle approach with mild thermal treatments. A section highlighting different models that can be employed to generate PAW alongside a direct comparison of the PAW characteristics on the inactivation potential and the existing research gaps are also included. The mechanism of action of PAW on the bacterial cells and any reported effects on the sensory qualities and shelf life of food has been evaluated. Based on the literature, it can be concluded that PAW offers a significant potential as a non-chemical and non-thermal intervention for bacterial inactivation, especially on food. However, the applicability and usage of PAW depend on the effect of environmental and bacterial strain-based conditions and cost-effectiveness.
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Affiliation(s)
- Aswathi Soni
- Food Assurance, AgResearch, Palmerston North 4442, New Zealand;
- Correspondence: ; Tel.: +64-21-0860-7979
| | - Jonghyun Choi
- The New Zealand Institute for Plant and Food Research Ltd., Private Bag 3230, Waikato Mail Centre, Hamilton 3240, New Zealand;
| | - Gale Brightwell
- Food Assurance, AgResearch, Palmerston North 4442, New Zealand;
- New Zealand Food Safety Science Research Centre, Palmerston North 4474, New Zealand
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Lee N, Kim MD, Lim MC. Autoinducer-2 Could Affect Biofilm Formation by Food-Derived Bacillus cereus. Indian J Microbiol 2021; 61:66-73. [PMID: 33505094 DOI: 10.1007/s12088-020-00918-y] [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] [Received: 09/14/2020] [Accepted: 12/11/2020] [Indexed: 12/29/2022] Open
Abstract
Bacillus cereus is a foodborne pathogen and cause a frequent problem due to the biofilms forming in equipment of food production plants. Autoinducer-2 (AI-2) involved in interspecies communication, plays a role in the biofilm formation of B. cereus. In this study, biofilm formation by thirty-nine B. cereus strains isolated from foods produced in Korea was determined. To investigate the effect of AI-2 on biofilm formation by B. cereus SBC27, which had the highest biofilm-forming ability, biofilm densities formed after addition of the AI-2 from Staphylococcus aureus and Escherichia coli were analysed. As a result, it was found that the quorum sensing molecule AI-2 could induce biofilm formation by B. cereus within 24 h, but it may also inhibit biofilm formation when more AI-2 is added after 24 h. Thus, these results improve our understanding of biofilm formation by food-derived B. cereus and provide clues that could help to reduce the impact of biofilms, the biggest problem in food processing environments, which has an impact on public health as well as the economy.
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Affiliation(s)
- Nari Lee
- Research Group of Consumer Safety, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | - Myo-Deok Kim
- Research Group of Consumer Safety, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | - Min-Cheol Lim
- Research Group of Consumer Safety, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
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Haque MA, Wang F, Chen Y, Hossen F, Islam MA, Hossain MA, Siddique N, He C, Ahmed F. Bacillus spp. Contamination: A Novel Risk Originated From Animal Feed to Human Food Chains in South-Eastern Bangladesh. Front Microbiol 2021. [PMID: 35058902 DOI: 10.3389/fmicb.2021.783103/full] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/16/2023] Open
Abstract
The current study provides information on Bacillus spp. contamination along with present status in commercially available poultry and animal feeds as well as animal-derived products in Bangladesh. The research has been conducted to determine if animal feed and its components are a source of Bacillus spp. contamination in feed and food chain. Out of 180 different feeds, milk, egg, and human stool samples, 218 Bacillus spp. were isolated and identified by cultural morphology, microscopic, biochemical, and molecular characteristics where B. cereus, B. subtilis, B. amyloliquefaciens, B. licheniformis, B. thuringiensis, B. megaterium, and B. coagulans accounted for 51, 22, 9.1, 5.9, 5, 3.6, and 2.2%, respectively. Regarding the enumeration of total viable count and total Bacillus count, correspondingly 67 and 39% samples were found to be contaminated with above 10,000 CFU/g, while highest contamination was 85 and 75% in broiler feed, respectively. The total number of bacteria above the regulatory limits in commercially available feeds indicates a poor compliance with regulation and abuse administration in the Bangladeshi market. Moreover, a hospital-based survey showed that food-borne Bacillus spp. contributed to 4.5% human diarrhea cases and 25% food contamination associated with vegetables, rice, RTE food, milk, and egg, accounting for 46, 34, 14, 4, and 2%, respectively. B. cereus was the dominant isolate correspondingly accounting for 56 and 51% egg and milk contamination followed by B. amyloliquefaciens (32%) and B. thuringiensis (12%) in egg and B. subtilis (25%), B. amyloliquefaciens (12%), B. thuringiensis (6.4%), and B. coagulans (3.2%) in milk, respectively. Toxin gene profiling of Bacillus spp. revealed that B. cereus constituted a principal part of virulence, while B. thuringiensis, B. licheniformis, B. megaterium, B. coagulans, and B. subtilis showed genetic diversity and B. amyloliquefaciens had not carried any toxin gene. Detection rate of enterotoxin genes (nheA, nheB, nheC, cytK, hblA, hblC, hblD, and entFM) showed that 55% isolates carried nheABC genes, 80% entFM, and 71% cytK, whereas only 33% of the isolates contained hblACD gene clusters. These virulence genes were posing a threat to human health due to spread across the food and feed chain. Finally, our findings support the hypothesis that B. cereus might contribute to clinical diarrhea, gizzard erosion, and lung infection in duck and poultry, and that it contaminates animal-derived foods resulting in toxicity and antibacterial resistance to humans. Therefore, maximal tolerance limits of Bacillus spp. and their potential risks to the animal industry are urgently needed to clarify. Moreover, Bacillus spp.-induced toxin residual must be altered for human health via food chain transmission.
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Affiliation(s)
- Md Atiqul Haque
- Key Lab of Animal Epidemiology and Zoonoses of Ministry of Agriculture and Rural Affairs, College of Veterinary Medicine, China Agricultural University, Beijing, China
- Department of Microbiology, Faculty of Veterinary and Animal Science, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
| | - Fei Wang
- Key Lab of Animal Epidemiology and Zoonoses of Ministry of Agriculture and Rural Affairs, College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Yi Chen
- Key Lab of Animal Epidemiology and Zoonoses of Ministry of Agriculture and Rural Affairs, College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Foysal Hossen
- Department of Microbiology, Faculty of Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Md Aminul Islam
- Department of Microbiology, Faculty of Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Md Amzad Hossain
- Department of Microbiology, Faculty of Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Naila Siddique
- National Reference Lab for Poultry Diseases (NRLPD), Animal Sciences Institute (ASI), National Agricultural Research Centre (NARC), Islamabad, Pakistan
| | - Cheng He
- Key Lab of Animal Epidemiology and Zoonoses of Ministry of Agriculture and Rural Affairs, College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Firoz Ahmed
- Department of Microbiology, Faculty of Science, Noakhali Science and Technology University, Noakhali, Bangladesh
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Farag MA, Mesak MA, Saied DB, Ezzelarab NM. Uncovering the dormant food hazards, a review of foodborne microbial spores' detection and inactivation methods with emphasis on their application in the food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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49
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Zhao L, Kristi N, Ye Z. Atomic force microscopy in food preservation research: New insights to overcome spoilage issues. Food Res Int 2020; 140:110043. [PMID: 33648269 DOI: 10.1016/j.foodres.2020.110043] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 11/25/2022]
Abstract
A higher level of food safety is required due to the fast-growing human population along with the increased awareness of healthy lifestyles. Currently, a large percentage of food is spoiled during storage and processing due to enzymes and microbial activity, causing huge economic losses to both producers and consumers. Atomic force microscopy (AFM), as a powerful scanning probe microscopy, has been successfully and widely used in food preservation research. This technique allows a non-invasive examination of food products, providing high-resolution images of surface structure and individual polymers as well as the physical properties and adhesion of single molecules. In this paper, detailed applications of AFM in food preservation are reviewed. AFM has been used to provide comprehensive information in food preservation by evaluating the spoilage with its related structure modification. By utilizing AFM imaging and force measurement function, the main mechanisms involved in the loss of food quality and preservation technologies development can be further elucidated. It is also capable of exploring the activities of enzymes and microbes in influencing the quality of food products during storage. AFM provides comprehensive solutions to overcome spoilage issues with its versatile functions and high-throughput outcomes. Further research and development of this novel technique in order to solve integrated problems in food preservation are necessary.
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Affiliation(s)
- Leqian Zhao
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China
| | - Natalia Kristi
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China
| | - Zhiyi Ye
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China.
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50
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Hadi J, Wu S, Brightwell G. Antimicrobial Blue Light versus Pathogenic Bacteria: Mechanism, Application in the Food Industry, Hurdle Technologies and Potential Resistance. Foods 2020; 9:E1895. [PMID: 33353056 PMCID: PMC7767196 DOI: 10.3390/foods9121895] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/12/2020] [Accepted: 12/16/2020] [Indexed: 12/12/2022] Open
Abstract
Blue light primarily exhibits antimicrobial activity through the activation of endogenous photosensitizers, which leads to the formation of reactive oxygen species that attack components of bacterial cells. Current data show that blue light is innocuous on the skin, but may inflict photo-damage to the eyes. Laboratory measurements indicate that antimicrobial blue light has minimal effects on the sensorial and nutritional properties of foods, although future research using human panels is required to ascertain these findings. Food properties also affect the efficacy of antimicrobial blue light, with attenuation or enhancement of the bactericidal activity observed in the presence of absorptive materials (for example, proteins on meats) or photosensitizers (for example, riboflavin in milk), respectively. Blue light can also be coupled with other treatments, such as polyphenols, essential oils and organic acids. While complete resistance to blue light has not been reported, isolated evidence suggests that bacterial tolerance to blue light may occur over time, especially through gene mutations, although at a slower rate than antibiotic resistance. Future studies can aim at characterizing the amount and type of intracellular photosensitizers across bacterial species and at assessing the oxygen-independent mechanism of blue light-for example, the inactivation of spoilage bacteria in vacuum-packed meats.
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Affiliation(s)
- Joshua Hadi
- AgResearch Ltd., Hopkirk Research Institute, Cnr University and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
| | - Shuyan Wu
- AgResearch Ltd., Hopkirk Research Institute, Cnr University and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
| | - Gale Brightwell
- AgResearch Ltd., Hopkirk Research Institute, Cnr University and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
- New Zealand Food Safety Science and Research Centre, Tennent Drive, Massey University, Palmerston North 4474, New Zealand
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