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Liu C, Shen Y, Yang M, Chi K, Guo N. Hazard of Staphylococcal Enterotoxins in Food and Promising Strategies for Natural Products against Virulence. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2450-2465. [PMID: 35170308 DOI: 10.1021/acs.jafc.1c06773] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Staphylococcal enterotoxins (SEs) secreted by Staphylococcus aureus frequently contaminate food and cause serious foodborne diseases but are ignored during food processing and even cold-chain storage. Notably, SEs are stable and resistant to harsh sterilization environments, which can induce more serious hazards to public health than the bacterium itself. Therefore, it is necessary to develop promising strategies to control SE contamination in food and improve food safety. Natural products not only have various pharmaceutical properties, such as antimicrobial and antitoxin activities, but they are also eco-friendly, safe, nutritive, and barely drug-resistant. Here, the hazards of SEs and the promising natural compounds with different inhibitory mechanisms are summarized and classified. The key points of future research and applications for natural products against bacterial toxin contamination in food are also prospected. Overall, this review may provide enlightening insights for screening effective natural compounds to prevent foodborne diseases caused by bacterial toxins.
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Affiliation(s)
- Chunmei Liu
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun, Jilin 130062, People's Republic of China
| | - Yong Shen
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun, Jilin 130062, People's Republic of China
| | - Meng Yang
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun, Jilin 130062, People's Republic of China
| | - Kunmei Chi
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun, Jilin 130062, People's Republic of China
| | - Na Guo
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun, Jilin 130062, People's Republic of China
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Hhm H, Ma M, Jin G, Jin Y, Khalifa I, Zeng Q, Liu Y. Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study. Food Sci Anim Resour 2019; 39:704-724. [PMID: 31728442 PMCID: PMC6837893 DOI: 10.5851/kosfa.2019.e40] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 04/30/2019] [Accepted: 04/30/2019] [Indexed: 12/16/2022] Open
Abstract
This study mainly investigated the improvement effect of nitroso-hemoglobin
(NO-Hb) and four lactic acid bacteria (LAB) (Streptococcus thermophiles,
Lactobacillus bulgaricus, Lactobacillus casei, and
Montessori enterococcus) on the color and microbiological
qualities of raw beef. Three strains of Escherichia coli,
Staphylococcus, Salmonella, and
Pseudomonas were used as pathogenic bacteria. The results
showed that both NO-Hb and LAB could enhance the color stability and scavenged
the spoilage bacteria in a minced beef model. But the improvement effect of
NO-Hb was more significant than LAB. This suggested that NO-Hb, as a novel
ingredient, could be used as a promising substitute for nitrite in meat products
to improve the color and safety of meat products. In addition, low field
(LF)-NMR method has been established to be practicable to identify changes in
the relaxation times of water and fat caused by different type of bacteria and
the storage periods. The number of relaxation components in minced beef was
affected by bacteria and increase of the storage period.
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Affiliation(s)
- Hammad Hhm
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China.,National Food Research Centre, Khartoum, Sudan
| | - Meihu Ma
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Guofeng Jin
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Ibrahim Khalifa
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Qi Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
| | - Yuanyuan Liu
- College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China
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