Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

Toxicological evaluation of Salmonella phage NINP13076 in BALB/c mice: Histopathological studies

Salmonella spp. represent a significant etiological agent of foodborne illnesses and constitute a notable public health challenge on a global scale. Effectively managing Salmonella contamination within the food supply chain is imperative, as it represents a significant threat to public health, potentially leading to severe illnesses with fatal consequences. A novel bio-preservative agent is required to combat Salmonella food contamination during different stages of the food supply chain. Bacteriophages are acknowledged for their safety and recognized for their efficacy in bio-food preservation. Given their consumption together alongside food, it becomes pivotal to assess their potential toxicity concerning the probiotic gut microbiota. In this research, BALB/c mice were employed to evaluate the sub-chronic oral toxicity of bacteriophages targeting Salmonella. Following 28 consecutive days of sub-chronic administration of the Salmonella phage through oral means, histopathological examinations of vital organs, including the lung, kidneys, heart, liver, and intestine, revealed normal organ structures and no significant pathological abnormalities, in both the control and experimental groups. No physical or behavioural change was noticed in the experimental mice. Furthermore, the proliferation of indicative probiotic bacteria persisted unchanged even following a 24-h incubation with the Salmonella phage. The body weight of both the control and experimental subjects, along with a comparative analysis of urine test results, exhibited no variations. Notably, the phages demonstrated no discernible impact on the probiotic microbiota, specifically the Lactobacillus and Bifidobacterium species isolated from the caecum of both mice that received treatment and those that did not. In untreated animals, the probiotic population (mean log CFU/ml) ranged from 1.9 to 2.4 log and 2.4 to 2.5 log, while in treated mice, it ranged from 2.0 to 2.3 log and 2.3 to 2.4 log for the Lactobacillus and Bifidobacterium species, respectively. The results of the investigation indicate that the oral administration of the lytic Salmonella phage showed no observable adverse effects on the animals, indicating an absence of harm.

Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series II

Food processing has several different purposes [...].

Special Issue on the Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage

Due to their chemical composition and physico-chemical properties, most food products are susceptible to biochemical, microbiological, physical and chemical deterioration [...].

Widespread use of toxic agrochemicals and pesticides for agricultural products storage in Africa and developing countries: Possible panacea for ecotoxicology and health implications

Chemicals used for storage majorly possess insecticidal activities - deterring destructive insect pests and microorganisms from stored agricultural produce. Despite the controversy about their safety, local farmers and agro-wholesalers still predominantly use these chemicals in developing countries, especially Africa, to ensure an all-year supply of agriproducts. These chemicals could have short- or long-term effects. Despite the state-of-the-art knowledge, factors such as poor education and awareness, limited agricultural subventions, quests for cheap chemicals, over-dosage, and many more are the possible reasons for these toxic chemicals' setback and persistent use in developing countries. This paper provides an up-to-date review of the environmental and ecological effects, as well as the health impacts arising from the indiscriminate use of toxic chemicals in agriproducts. Existing data link pesticides to endocrine disruption, genetic mutations, neurological dysfunction, and other metabolic disorders, apart from the myriad of acute effects. Finally, this study recommended several naturally sourced preservatives as viable alternatives to chemical counterparts and emphasized the invaluable role of education and awareness programs in mitigating the use in developing nations for a sustainable society.

Asclepain cI, a proteolytic enzyme from Asclepias curassavica L., a south American plant, against Helicobacter pylori

Helicobacter pylori is a Gram negative bacterium most frequently associated with human gastrointestinal infections worldwide. The increasing occurrence of antibiotic-resistant isolates of H. pylori constitutes a challenge. The eradication of the microorganism is currently being considered a “high priority” by the World Health Organization (WHO). In this context, bioactive compounds found in natural products seem to be an effective therapeutic option to develop new antibiotics against the pathogen. In this study, we investigated the effect of asclepain cI, the main purified proteolytic enzyme of the latex of petioles and stems from Asclepia curassavica L. (Asclepiadaceae), a South American native plant, against H. pylori; in order to obtain a natural therapeutic adjuvant and a safe nutraceutical product. Asclepain cI showed antibacterial activity against reference strains and drug-resistant clinical isolates of H. pylori in vitro. A range of minimal inhibitory concentration (MIC) from 1 to 2 μg/ml and minimal bactericidal concentration (MBC) from 2 to 4 μg/ml was obtained, respectively. The action of asclepain cI on the transcription of omp18, ureA, flaA genes showed a significantly decreased expression of the selected pathogenic factors. Furthermore, asclepain cI did not induce toxic effects at the concentrations assayed. Asclepain cI could be considered a highly feasible option to be used as a natural therapeutic adjuvant and a safe nutraceutical product against H. pylori.