A review of food additives to control the proliferation and transmission of pathogenic microorganisms with emphasis on applications to raw meat-based diets for companion animals

Nanoencapsulation of quinoa oil enhanced the antioxidant potential and inhibited digestive enzymes

Quinoa oil is rich in unsaturated fatty acids and vitamin E, but its instability limits its application in food, pharmaceutical, and cosmetic products. Nanoencapsulation emerges as a promising strategy to promote water dispersibility, preserve and enhance functional properties, and increase the bioavailability of bioactive compounds. This study encapsulated quinoa oil through O/W emulsification, using porcine gelatin (OG) and isolated whey protein (OWG) as encapsulating agents. The particles were characterized by different physical and chemical methods and evaluated in vitro for cytotoxicity using Chinese hamster ovary (CHO) cells, human hepatocarcinoma cells (HepG2) and epithelial cells, and bioactive potential through the determination of Total Antioxidant Capacity (CAT) (acidic and neutral media) and iron chelation, and inhibition of digestive enzymes (α-amylase and amyloglucosidase). OG and OWG particles presented smooth surfaces, with an average size between 161 ± 7 and 264 ± 6 nm, with a polydispersity index of 0.11 ± 0.03 and 0.130 ± 0.04, encapsulation efficiency of 74 ± 1.47 % and 83 ± 2.92 %, and water dispersibility >70 %, respectively. Free and nanoencapsulated quinoa oil did not show cytotoxic effects (cell viability >70 %). Nanoencapsulation promoted the enhancement of the antioxidant activity of quinoa oil in the range of 50-63 % in a neutral medium and 96-153 % in an acidic medium than free oil (p < 0.05). OG and OWG also enhanced the inhibition of the enzymes α-amylase (by 5-7 %) and amyloglucosidase (6-9 times more) than free oil (p < 0.05). The results showed that nanoencapsulation increased the potential for quinoa oil application, enabling the development of innovative products.

Salmonella Presence and Risk Mitigation in Pet Foods: A Growing Challenge with Implications for Human Health

Pet food is increasingly recognized as a significant vehicle for the transmission of foodborne pathogens to humans. The intimate association between pets and their owners, coupled with the rising trend of feeding pets raw and unprocessed foods, contributes substantially to this issue. Salmonella contamination in pet food can originate from raw materials and feed ingredients, the processing environment, and postprocessing handling and applications. The absence of standardized postprocessing pathogen mitigation steps in the production of dry kibble and treats, along with the lack of validated heat and chemical interventions in raw pet foods, renders pet food susceptible to contamination by pathogens such as Salmonella, Listeria, E. coli, etc. Pets can then serve as carriers of Salmonella, facilitating its transmission to pet owners. Since 1999, there have been over 117 recalls of pet foods due to Salmonella contamination in the United States, with 11 of these recalls linked to human outbreaks. Notably, 5 of the 11 human outbreaks involved multidrug-resistant Salmonella strains. Various antimicrobial interventions, including high-pressure processing, ozone, irradiation, chemical treatments such as organic acids and acidulants, plant-derived antimicrobials, and biological interventions such as bacteriophages, have proven effective against Salmonella in pet foods. This review aims to summarize the prevalence of Salmonella in different types of pet foods, identify common sources of contamination, outline reported outbreaks, and discuss control measures and the regulatory framework governing pet food safety.

Use of natural peptide TP4 as a food preservative prevents contamination by fungal pathogens

Molecules of natural origin often possess useful biological activities. For instance, the natural peptide Tilapia Piscidin 4 (TP4) exhibits potent antimicrobial activity against a broad spectrum of pathogens. In this study, we explored the potential application of TP4 as a food preservative, asking whether it can prevent spoilage due to microbial contamination. A preliminary in silico analysis indicated that TP4 should interact strongly with fungal cell membrane components. Hence, we tested the activity of TP4 toward Candida albicans within fruit juice and found that the addition of TP4 could abolish fungal growth. We further determined that the peptide acts via a membranolytic mechanism and displays concentration-dependent killing efficiency. In addition, we showed that TP4 inhibited growth of Rhizopus oryzae in whole fruit (tomato) samples. Based on these findings, we conclude that TP4 should be further evaluated as a potentially safe and green solution to prevent food spoilage.