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Tikhomirova A, McNabb ER, Petterlin L, Bellamy GL, Lin KH, Santoso CA, Daye ES, Alhaddad FM, Lee KP, Roujeinikova A. Campylobacter jejuni virulence factors: update on emerging issues and trends. J Biomed Sci 2024; 31:45. [PMID: 38693534 PMCID: PMC11064354 DOI: 10.1186/s12929-024-01033-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Accepted: 04/22/2024] [Indexed: 05/03/2024] Open
Abstract
Campylobacter jejuni is a very common cause of gastroenteritis, and is frequently transmitted to humans through contaminated food products or water. Importantly, C. jejuni infections have a range of short- and long-term sequelae such as irritable bowel syndrome and Guillain Barre syndrome. C. jejuni triggers disease by employing a range of molecular strategies which enable it to colonise the gut, invade the epithelium, persist intracellularly and avoid detection by the host immune response. The objective of this review is to explore and summarise recent advances in the understanding of the C. jejuni molecular factors involved in colonisation, invasion of cells, collective quorum sensing-mediated behaviours and persistence. Understanding the mechanisms that underpin the pathogenicity of C. jejuni will enable future development of effective preventative approaches and vaccines against this pathogen.
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Affiliation(s)
- Alexandra Tikhomirova
- Biomedicine Discovery Institute, Department of Microbiology, Monash University, Melbourne, VIC, 3800, Australia
| | - Emmylee R McNabb
- Biomedicine Discovery Institute, Department of Microbiology, Monash University, Melbourne, VIC, 3800, Australia
| | - Luca Petterlin
- Biomedicine Discovery Institute, Department of Microbiology, Monash University, Melbourne, VIC, 3800, Australia
| | - Georgia L Bellamy
- Biomedicine Discovery Institute, Department of Microbiology, Monash University, Melbourne, VIC, 3800, Australia
| | - Kyaw H Lin
- Biomedicine Discovery Institute, Department of Microbiology, Monash University, Melbourne, VIC, 3800, Australia
| | - Christopher A Santoso
- Biomedicine Discovery Institute, Department of Microbiology, Monash University, Melbourne, VIC, 3800, Australia
| | - Ella S Daye
- Biomedicine Discovery Institute, Department of Microbiology, Monash University, Melbourne, VIC, 3800, Australia
| | - Fatimah M Alhaddad
- Biomedicine Discovery Institute, Department of Microbiology, Monash University, Melbourne, VIC, 3800, Australia
| | - Kah Peng Lee
- Biomedicine Discovery Institute, Department of Microbiology, Monash University, Melbourne, VIC, 3800, Australia
| | - Anna Roujeinikova
- Biomedicine Discovery Institute, Department of Microbiology, Monash University, Melbourne, VIC, 3800, Australia.
- Department of Biochemistry and Molecular Biology, Monash University, Melbourne, VIC, 3800, Australia.
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2
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Wani NR, Dar AH, Dash KK, Pandey VK, Srivastava S, Jan SY, Deka P, Sabahi N. Recent advances in the production of bionanomaterials for development of sustainable food packaging: A comprehensive review. ENVIRONMENTAL RESEARCH 2023; 237:116948. [PMID: 37611789 DOI: 10.1016/j.envres.2023.116948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 07/08/2023] [Accepted: 08/20/2023] [Indexed: 08/25/2023]
Abstract
Polymers originating from natural macromolecule based polymeric materials have gained popularity due to the demand for green resources to develop unique, eco-friendly, and high-quality biopolymers. The objective of this review is to address the utilization of bionanomaterials to improve food quality, safety, security, and shelf life. Bionanomaterials are synthesized by integrating biological molecules with synthetic materials at the nanoscale. Nanostructured materials derived from biopolymers such as cellulose, chitin, or collagen can be employed for the development of sustainable food packaging. Green materials are cost-effective, biocompatible, biodegradable, and renewable. The interaction of nanoparticles with biological macromolecules must be analyzed to determine the properties of the packaging film. The nanoparticles control the growth of bacteria that cause food spoiling by releasing distinctive chemicals. Bio-nanocomposites and nanoencapsulation systems have been used in antimicrobial bio-based packaging solutions to improve the efficiency of synergism. Nanomaterials can regulate gas and moisture permeability, screen UV radiation, and limit microbial contamination, keeping the freshness and flavor of the food. Food packaging based on nanoparticles embedded biopolymers can alleviate environmental concerns by lowering the amount of packaging materials required and enhancing packaging recyclability. This results in less waste and a more eco-sustainable approach to food packaging. The study on current advances in the production of bionanomaterials for development of sustainable food packaging involves a detailed investigation of the available data from existing literature, as well as the compilation and analysis of relevant research results using statistical approaches.
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Affiliation(s)
- Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, 192122, India.
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal, 732141, India.
| | - Vinay Kumar Pandey
- Division of Research & Innovation (DRI), School of Applied & Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
| | - Suhaib Yousuf Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Pinky Deka
- Department of Applied Biology, University of Science & Technology Meghalaya, Techno City, 793200, India
| | - Najmeh Sabahi
- Department of Food Science and Technology, Tabriz University, Tabriz, Iran
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3
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El-Saadony MT, Saad AM, Yang T, Salem HM, Korma SA, Ahmed AE, Mosa WFA, Abd El-Mageed TA, Selim S, Al Jaouni SK, Zaghloul RA, Abd El-Hack ME, El-Tarabily KA, Ibrahim SA. Avian campylobacteriosis, prevalence, sources, hazards, antibiotic resistance, poultry meat contamination, and control measures: a comprehensive review. Poult Sci 2023; 102:102786. [PMID: 37454641 PMCID: PMC10371856 DOI: 10.1016/j.psj.2023.102786] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 05/05/2023] [Accepted: 05/13/2023] [Indexed: 07/18/2023] Open
Abstract
Avian campylobacteriosis is a vandal infection that poses human health hazards. Campylobacter is usually colonized in the avian gut revealing mild signs in the infected birds, but retail chicken carcasses have high contamination levels of Campylobacter spp. Consequently, the contaminated avian products constitute the main source of human infection with campylobacteriosis and result in severe clinical symptoms such as diarrhea, abdominal pain, spasm, and deaths in sensitive cases. Thus, the current review aims to shed light on the prevalence of Campylobacter in broiler chickens, Campylobacter colonization, bird immunity against Campylobacter, sources of poultry infection, antibiotic resistance, poultry meat contamination, human health hazard, and the use of standard antimicrobial technology during the chicken processing of possible control strategies to overcome such problems.
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Affiliation(s)
- Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Ahmed M Saad
- Department of Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Tao Yang
- Key Laboratory of Tropical Translational Medicine of Ministry of Education, School of Pharmacy, Hainan Medical University, Haikou, 571199, China
| | - Heba M Salem
- Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Ahmed Ezzat Ahmed
- Biology Department, College of Science, King Khalid University, Abha, 61413, Saudi Arabia; Research Center for Advanced Materials Science (RCAMS), King Khalid University, Abha, 61413, Saudi Arabia
| | - Walid F A Mosa
- Plant Production Department (Horticulture-Pomology), Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, 21531, Egypt
| | - Taia A Abd El-Mageed
- Department of Soils and Water, Faculty of Agriculture, Fayoum University, Fayoum, 63514, Egypt
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, 72388, Saudi Arabia
| | - Soad K Al Jaouni
- Department of Hematology/Oncology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah, 21589, Saudi Arabia
| | - Rashed A Zaghloul
- Department Agricultural Microbiology, Faculty of Agriculture, Benha University, Moshtohor, Qaluybia, 13736, Egypt
| | - Mohamed E Abd El-Hack
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Khaled A El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
| | - Salam A Ibrahim
- Food Microbiology and Biotechnology Laboratory, Carver Hall, College of Agriculture and Environmental Sciences, North Carolina A & T State University, Greensboro, NC, 27411-1064
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4
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Ansari MA. Nanotechnology in Food and Plant Science: Challenges and Future Prospects. PLANTS (BASEL, SWITZERLAND) 2023; 12:2565. [PMID: 37447126 DOI: 10.3390/plants12132565] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/24/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023]
Abstract
Globally, food safety and security are receiving a lot of attention to ensure a steady supply of nutrient-rich and safe food. Nanotechnology is used in a wide range of technical processes, including the development of new materials and the enhancement of food safety and security. Nanomaterials are used to improve the protective effects of food and help detect microbial contamination, hazardous chemicals, and pesticides. Nanosensors are used to detect pathogens and allergens in food. Food processing is enhanced further by nanocapsulation, which allows for the delivery of bioactive compounds, increases food bioavailability, and extends food shelf life. Various forms of nanomaterials have been developed to improve food safety and enhance agricultural productivity, including nanometals, nanorods, nanofilms, nanotubes, nanofibers, nanolayers, and nanosheets. Such materials are used for developing nanofertilizers, nanopesticides, and nanomaterials to induce plant growth, genome modification, and transgene expression in plants. Nanomaterials have antimicrobial properties, promote plants' innate immunity, and act as delivery agents for active ingredients. Nanocomposites offer good acid-resistance capabilities, effective recyclability, significant thermostability, and enhanced storage stability. Nanomaterials have been extensively used for the targeted delivery and release of genes and proteins into plant cells. In this review article, we discuss the role of nanotechnology in food safety and security. Furthermore, we include a partial literature survey on the use of nanotechnology in food packaging, food safety, food preservation using smart nanocarriers, the detection of food-borne pathogens and allergens using nanosensors, and crop growth and yield improvement; however, extensive research on nanotechnology is warranted.
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Affiliation(s)
- Mohammad Azam Ansari
- Department of Epidemic Disease Research, Institute for Research and Medical Consultations (IRMC), Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia
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5
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Wu L, Tang X, Wu T, Zeng W, Zhu X, Hu B, Zhang S. A review on current progress of Raman-based techniques in food safety: From normal Raman spectroscopy to SESORS. Food Res Int 2023; 169:112944. [PMID: 37254368 DOI: 10.1016/j.foodres.2023.112944] [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: 01/27/2023] [Revised: 04/27/2023] [Accepted: 05/02/2023] [Indexed: 06/01/2023]
Abstract
Frequently occurrence of food safety incidents has induced global concern over food safety. To ensure food quality and safety, an increasing number of rapid and sensitive analytical methods have been developed for analysis of all kinds of food composition and contaminants. As one of the high-profile analytical techniques, Raman spectroscopy has been widely applied in food analysis with simple, rapid, sensitive, and nondestructive detection performance. Research on Raman techniques is a direction of great interest to many fields, especially in food safety. Hence, it is crucial to gain insight into recent advances on the use of Raman-based techniques in food safety applications. In this review, we introduce Raman techniques from normal Raman spectroscopy to developed ones (e.g., surface enhanced Raman scattering (SERS), spatially offset Raman spectroscopy (SORS), surface-enhanced spatially offset Raman spectroscopy (SESORS)), in view of their history and development, principles, design, and applications. In addition, future challenges and trends of these techniques are discussed regarding to food safety.
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Affiliation(s)
- Long Wu
- School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, PR China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, PR China.
| | - Xuemei Tang
- School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, PR China
| | - Ting Wu
- School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, PR China
| | - Wei Zeng
- School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, PR China
| | - Xiangwei Zhu
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, PR China
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, PR China
| | - Sihang Zhang
- School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, PR China
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6
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Smaoui S, Chérif I, Ben Hlima H, Khan MU, Rebezov M, Thiruvengadam M, Sarkar T, Shariati MA, Lorenzo JM. Zinc oxide nanoparticles in meat packaging: A systematic review of recent literature. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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7
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Molecular Targets in Campylobacter Infections. Biomolecules 2023; 13:biom13030409. [PMID: 36979344 PMCID: PMC10046527 DOI: 10.3390/biom13030409] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/08/2023] [Accepted: 02/13/2023] [Indexed: 02/24/2023] Open
Abstract
Human campylobacteriosis results from foodborne infections with Campylobacter bacteria such as Campylobacter jejuni and Campylobacter coli, and represents a leading cause of bacterial gastroenteritis worldwide. After consumption of contaminated poultry meat, constituting the major source of pathogenic transfer to humans, infected patients develop abdominal pain and diarrhea. Post-infectious disorders following acute enteritis may occur and affect the nervous system, the joints or the intestines. Immunocompromising comorbidities in infected patients favor bacteremia, leading to vascular inflammation and septicemia. Prevention of human infection is achieved by hygiene measures focusing on the reduction of pathogenic food contamination. Molecular targets for the treatment and prevention of campylobacteriosis include bacterial pathogenicity and virulence factors involved in motility, adhesion, invasion, oxygen detoxification, acid resistance and biofilm formation. This repertoire of intervention measures has recently been completed by drugs dampening the pro-inflammatory immune responses induced by the Campylobacter endotoxin lipo-oligosaccharide. Novel pharmaceutical strategies will combine anti-pathogenic and anti-inflammatory effects to reduce the risk of both anti-microbial resistance and post-infectious sequelae of acute enteritis. Novel strategies and actual trends in the combat of Campylobacter infections are presented in this review, alongside molecular targets applied for prevention and treatment strategies.
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8
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Primo JDO, Correa JDS, Horsth DFL, Das A, Zając M, Umek P, Wattiez R, Anaissi FJ, Onderwater RCA, Bittencourt C. Antiviral Properties against SARS-CoV-2 of Nanostructured ZnO Obtained by Green Combustion Synthesis and Coated in Waterborne Acrylic Coatings. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:4345. [PMID: 36500967 PMCID: PMC9740257 DOI: 10.3390/nano12234345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/23/2022] [Accepted: 11/30/2022] [Indexed: 06/17/2023]
Abstract
The COVID-19 pandemic has increased the need for developing disinfectant surfaces as well as reducing the spread of infections on contaminated surfaces and the contamination risk from the fomite route. The present work reports on the antiviral activity of coatings containing ZnO particles obtained by two simple synthesis routes using Aloe vera (ZnO-aloe) or cassava starch (ZnO-starch) as reaction fuel. After detailed characterization using XRD and NEXAFS, the obtained ZnO particles were dispersed in a proportion of 10% with two different waterborne acrylic coatings (binder and commercial white paint) and brushed on the surface of polycarbonates (PC). The cured ZnO/coatings were characterized by scanning electron microscopes (SEM) and energy-dispersive X-ray spectroscopy (EDS). Wettability tests were performed. The virucidal activity of the ZnO particles dispersed in the waterborne acrylic coating was compared to a reference control sample (PC plates). According to RT-PCR results, the ZnO-aloe/coating displays the highest outcome for antiviral activity against SARS-CoV-2 using the acrylic binder, inactivating >99% of the virus after 24 h of contact relative to reference control.
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Affiliation(s)
- Julia de O. Primo
- Departamento de Química, Universidade Estadual Do Centro-Oeste, Guarapuava 85-040-200, Brazil
- Chimie des Interactions Plasma-Surface (ChIPS), Research Institute for Materials Science and Engineering, University of Mons, 7000 Mons, Belgium
| | - Jamille de S. Correa
- Departamento de Química, Universidade Estadual Do Centro-Oeste, Guarapuava 85-040-200, Brazil
| | - Dienifer F. L. Horsth
- Departamento de Química, Universidade Estadual Do Centro-Oeste, Guarapuava 85-040-200, Brazil
- Chimie des Interactions Plasma-Surface (ChIPS), Research Institute for Materials Science and Engineering, University of Mons, 7000 Mons, Belgium
| | - Arkaprava Das
- Chimie des Interactions Plasma-Surface (ChIPS), Research Institute for Materials Science and Engineering, University of Mons, 7000 Mons, Belgium
| | - Marcin Zając
- National Synchrotron Radiation Centre Solaris, Jagiellonian University, 30-392 Kraków, Poland
| | - Polona Umek
- Solid State Physics Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
| | - Ruddy Wattiez
- Department of Proteomics and Microbiology, University of Mons, 7000 Mons, Belgium
| | - Fauze J. Anaissi
- Departamento de Química, Universidade Estadual Do Centro-Oeste, Guarapuava 85-040-200, Brazil
| | | | - Carla Bittencourt
- Chimie des Interactions Plasma-Surface (ChIPS), Research Institute for Materials Science and Engineering, University of Mons, 7000 Mons, Belgium
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9
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Zhang L, Zhang M, Mujumdar AS, Yu D, Wang H. Potential nano bacteriostatic agents to be used in meat-based foods processing and storage: A critical review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Bhagat S, Singh S. Nanominerals in nutrition: Recent developments, present burning issues and future perspectives. Food Res Int 2022; 160:111703. [DOI: 10.1016/j.foodres.2022.111703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 07/01/2022] [Accepted: 07/15/2022] [Indexed: 11/04/2022]
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11
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Qu B, Luo Y. Preparation and characterization of carboxymethyl cellulose capped zinc oxide nanoparticles: A proof-of-concept study. Food Chem 2022; 389:133001. [DOI: 10.1016/j.foodchem.2022.133001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/07/2022] [Accepted: 04/16/2022] [Indexed: 11/04/2022]
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12
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Alp-Erbay E. Nanomaterials Utilized in Food Packaging: State-of-the-Art. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09318-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Nilghaz A, Mahdi Mousavi S, Amiri A, Tian J, Cao R, Wang X. Surface-Enhanced Raman Spectroscopy Substrates for Food Safety and Quality Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5463-5476. [PMID: 35471937 DOI: 10.1021/acs.jafc.2c00089] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Surface-enhanced Raman spectroscopy (SERS) has been identified as a fundamental surface-sensitive technique that boosts Raman scattering by adsorbing target molecules on specific surfaces. The application of SERS highly relies on the development of smart SERS substrates, and thus the fabrication of SERS substrates has been constantly improved. Herein, we investigate the impacts of different substrates on SERS technology including plasmonic metal nanoparticles, semiconductors, and hybrid systems in quantitative food safety and quality analysis. We first discuss the fundamentals, substrate designs, and applications of SERS. We then provide a critical review of the recent progress of SERS in its usage for screening and detecting chemical and biological contaminants including fungicides, herbicides, insecticides, hazardous colorants, and biohazards in food samples to assess the analytical capabilities of this technology. Finally, we investigate the future trends and provide practical techniques that could be used to fulfill the requirements for rapid analysis of food at a low cost.
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Affiliation(s)
- Azadeh Nilghaz
- Institute for Frontier Materials, Deakin University, Waurn Ponds, VIC 3216, Australia
| | | | - Amir Amiri
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Junfei Tian
- State Key Laboratory of Pulp & Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Rong Cao
- Tropical Translational Medicine of Ministry of Education, Hainan Medical University, Haikou 571199, China
| | - Xungai Wang
- Institute for Frontier Materials, Deakin University, Waurn Ponds, VIC 3216, Australia
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14
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Nikolic MV, Vasiljevic ZZ, Auger S, Vidic J. Metal oxide nanoparticles for safe active and intelligent food packaging. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.019] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Anvar AA, Ahari H, Ataee M. Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens. Front Microbiol 2021; 12:690706. [PMID: 34322104 PMCID: PMC8312271 DOI: 10.3389/fmicb.2021.690706] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Accepted: 06/21/2021] [Indexed: 12/23/2022] Open
Abstract
Food products contaminated by foodborne pathogens (bacteria, parasites, and viruses) cause foodborne diseases. Today, great efforts are being allocated to the development of novel and effective agents against food pathogenic microorganisms. These efforts even might have a possible future effect in coronavirus disease 2019 (COVID-19) pandemic. Nanotechnology introduces a novel food packaging technology that creates and uses nanomaterials with novel physiochemical and antimicrobial properties. It could utilize preservatives and antimicrobials to extend the food shelf life within the package. Utilizing the antimicrobial nanomaterials into food packaging compounds typically involves incorporation of antimicrobial inorganic nanoparticles such as metals [Silver (Ag), Copper (Cu), Gold (Au)], and metal oxides [Titanium dioxide (TiO2), Silicon oxide (SiO2), Zinc oxide (ZnO)]. Alternatively, intelligent food packaging has been explored for recognition of spoilage and pathogenic microorganisms. This review paper focused on antimicrobial aspects of nanopackaging and presented an overview of antibacterial properties of inorganic nanoparticles. This article also provides information on food safety during COVID-19 pandemic.
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Affiliation(s)
- Amir Ali Anvar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Maryam Ataee
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
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16
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The changing microbiome of poultry meat; from farm to fridge. Food Microbiol 2021; 99:103823. [PMID: 34119108 DOI: 10.1016/j.fm.2021.103823] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 04/24/2021] [Accepted: 04/27/2021] [Indexed: 11/20/2022]
Abstract
Chickens play host to a diverse community of microorganisms which constitute the microflora of the live bird. Factors such as diet, genetics and immune system activity affect this complex population within the bird, while external influences including weather and exposure to other animals alter the development of the microbiome. Bacteria from these settings including Campylobacter and Salmonella play an important role in the quality and safety of end-products from these birds. Further steps, including washing and chilling, within the production cycle aim to control the proliferation of these microbes as well as those which cause product spoilage. These steps impose specific selective pressures upon the microflora of the meat product. Within the next decade, it is forecast that poultry meat, particularly chicken will become the most consumed meat globally. However, as poultry meat is a frequently cited reservoir of zoonotic disease, understanding the development of its microflora is key to controlling the proliferation of important spoilage and pathogenic bacterial groups present on the bird. Whilst several excellent reviews exist detailing the microbiome of poultry during primary production, others focus on fate of important poultry pathogens such as Campylobacter and Salmonella spp. At farm and retail level, and yet others describe the evolution of spoilage microbes during spoilage. This review seeks to provide the poultry industry and research scientists unfamiliar with food technology process with a holistic overview of the key changes to the microflora of broiler chickens at each stage of the production and retail cycle.
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17
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A One Health Perspective on a Multi-hurdle Approach to Combat Campylobacter spp. in Broiler Meat. CURRENT CLINICAL MICROBIOLOGY REPORTS 2021. [DOI: 10.1007/s40588-021-00167-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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Hakeem MJ, Lu X. Survival and Control of Campylobacter in Poultry Production Environment. Front Cell Infect Microbiol 2021; 10:615049. [PMID: 33585282 PMCID: PMC7879573 DOI: 10.3389/fcimb.2020.615049] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Accepted: 12/15/2020] [Indexed: 12/19/2022] Open
Abstract
Campylobacter species are Gram-negative, motile, and non-spore-forming bacteria with a unique helical shape that changes to filamentous or coccoid as an adaptive response to environmental stresses. The relatively small genome (1.6 Mbp) of Campylobacter with unique cellular and molecular physiology is only understood to a limited extent. The overall strict requirement of this fastidious microorganism to be either isolated or cultivated in the laboratory settings make itself to appear as a weak survivor and/or an easy target to be inactivated in the surrounding environment of poultry farms, such as soil, water source, dust, surfaces and air. The survival of this obligate microaerobic bacterium from poultry farms to slaughterhouses and the final poultry products indicates that Campylobacter has several adaptive responses and/or environmental niches throughout the poultry production chain. Many of these adaptive responses remain puzzles. No single control method is yet known to fully address Campylobacter contamination in the poultry industry and new intervention strategies are required. The aim of this review article is to discuss the transmission, survival, and adaptation of Campylobacter species in the poultry production environments. Some approved and novel control methods against Campylobacter species throughout the poultry production chain will also be discussed.
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Affiliation(s)
- Mohammed J Hakeem
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada.,Department of Food Science and Human Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Xiaonan Lu
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada.,Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Ste Anne de Bellevue, QC, Canada
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