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Yang CC, Wu MS, Hsu H. Management of diabetic foot ulcers using topical probiotics in a soybean-based concentrate: a multicentre study. J Wound Care 2023; 32:S16-S21. [PMID: 38063295 DOI: 10.12968/jowc.2023.32.sup12.s16] [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] [Indexed: 12/18/2023]
Abstract
OBJECTIVE Diabetic foot ulcer (DFU) is a common complication in people with diabetes. Standard management includes strict glycaemic management, control of the infection, revascularisation, debridement, mechanical offloading and foot care education. This study aimed to evaluate the efficacy of using topical probiotics in a soybean-based concentrate in the management of DFUs. METHOD A retrospective, multicentre evaluation of patients with diabetes with non-infected DFUs between October 2020 and October 2021, and who were treated with twice daily topical application of probiotics in a soybean-based concentrate as an adjunct to standard wound care. RESULTS A total of 22 patients were enrolled into this study, including 16 males and six females, with a mean age of 61 years (range: 31-89 years). Defect size ranged from 1-33.5cm2 (mean: 7.2cm2). The mean number of days until complete healing was 51 (range: 21-112 days). Of the patients, 83% showed complete healing at the end of 16 weeks, 72% showed complete healing at 12 weeks, 56% at eight weeks, and 22% at four weeks. The wounds showed an average decrease in size of 0.59cm2 (9%) per week, calculated using generalised estimating equation. CONCLUSION This findings of this study provide a new perspective on the therapeutic potential of probiotics as an effective form of management in patients with small, hard-to-heal (chronic) DFUs.
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Affiliation(s)
- Chao-Chih Yang
- Attending Plastic Surgeon and Chief of Division of Plastic Surgery, Taichung Tzu Chi Hospital, Buddhist Tzu Chi Medical Foundation, Taiwan
| | - Megn-Si Wu
- Attending Plastic Surgeon, Lecturer, Division of Plastic Surgery, Hualien Tzu Chi Hospital, Buddhist Tzu Chi Medical Foundation, Hualien, Taiwan
- School of Medicine, Tzu Chi University, Hualien, 97004, Taiwan
| | - Honda Hsu
- School of Medicine, Tzu Chi University, Hualien, 97004, Taiwan
- Attending Plastic Surgeon, Associate Professor, Division of Plastic Surgery, Dalin Tzu Chi Hospital, Buddhist Tzu Chi Medical Foundation, Dalin, Taiwan
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2
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Ibrahim SA, Ayivi RD, Zimmerman T, Siddiqui SA, Altemimi AB, Fidan H, Esatbeyoglu T, Bakhshayesh RV. Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention. Foods 2021; 10:3131. [PMID: 34945682 PMCID: PMC8701396 DOI: 10.3390/foods10123131] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 12/14/2021] [Accepted: 12/14/2021] [Indexed: 11/16/2022] Open
Abstract
In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on strategies that protect public health and reduce the incidence of foodborne pathogens and spoilage microorganisms. Currently, there are limitations associated with conventional microbial control methods, such as the use of chemical preservatives and heat treatments. For example, such conventional treatments adversely impact the sensorial properties of food, resulting in undesirable organoleptic characteristics. Moreover, the growing consumer advocacy for safe and healthy food products, and the resultant paradigm shift toward clean labels, have caused an increased interest in natural and effective antimicrobial alternatives. For instance, natural antimicrobial elements synthesized by lactic acid bacteria (LAB) are generally inhibitory to pathogens and significantly impede the action of food spoilage organisms. Bacteriocins and other LAB metabolites have been commercially exploited for their antimicrobial properties and used in many applications in the dairy industry to prevent the growth of undesirable microorganisms. In this review, we summarized the natural antimicrobial compounds produced by LAB, with a specific focus on the mechanisms of action and applications for microbial food spoilage prevention and disease control. In addition, we provide support in the review for our recommendation for the application of LAB as a potential alternative antimicrobial strategy for addressing the challenges posed by antibiotic resistance among pathogens.
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Affiliation(s)
- Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA; (R.D.A.); (T.Z.)
| | - Raphael D. Ayivi
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA; (R.D.A.); (T.Z.)
| | - Tahl Zimmerman
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA; (R.D.A.); (T.Z.)
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich (TUM), 94315 Straubing, Germany;
- DIL e.V.—German Institute of Food Technologies, 49610 D-Quakenbrück, Germany
| | - Ammar B. Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq;
| | - Hafize Fidan
- Department of Nutrition and Tourism, University of Food Technologies, 26 Maritza Blvd., 40002 Plovdiv, Bulgaria;
| | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany;
| | - Reza Vaseghi Bakhshayesh
- Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz 5355179854, Iran;
- Department of Food Science and Technology, University of Tabriz, Tabriz 5166616471, Iran
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3
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Canon F, Nidelet T, Guédon E, Thierry A, Gagnaire V. Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures. Front Microbiol 2020; 11:2088. [PMID: 33013761 PMCID: PMC7500094 DOI: 10.3389/fmicb.2020.02088] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Accepted: 08/07/2020] [Indexed: 12/20/2022] Open
Abstract
Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-cultures. Positive interactions between associated microbes are paramount to achieve improved substrate conversion and process performance in biotransformation and fermented food production. The mechanisms underlying such positive interactions have been the focus of numerous studies in recent decades and are now starting to be well characterized. Lactic acid bacteria (LAB) contribute to the final organoleptic, nutritional, and health properties of fermented food products. However, interactions in LAB co-cultures have been little studied, apart from the well-characterized LAB co-culture used for yogurt manufacture. LAB are, however, multifunctional microorganisms that display considerable potential to create positive interactions between them. This review describes why LAB co-cultures are of such interest, particularly in foods, and how their extensive nutritional requirements can be used to favor positive interactions. In that respect, our review highlights the benefits of co-cultures in different areas of application, details the mechanisms underlying positive interactions and aims to show how mechanisms based on nutritional interactions can be exploited to create efficient LAB co-cultures.
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Affiliation(s)
| | - Thibault Nidelet
- SPO, INRAE, Montpellier SupAgro, Université de Montpellier, Montpellier, France
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4
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Lukic J, Chen V, Strahinic I, Begovic J, Lev-Tov H, Davis SC, Tomic-Canic M, Pastar I. Probiotics or pro-healers: the role of beneficial bacteria in tissue repair. Wound Repair Regen 2017; 25:912-922. [PMID: 29315980 PMCID: PMC5854537 DOI: 10.1111/wrr.12607] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Accepted: 12/15/2017] [Indexed: 12/20/2022]
Abstract
Probiotics are beneficial microorganisms, known to exert numerous positive effects on human health, primarily in the battle against pathogens. Probiotics have been associated with improved healing of intestinal ulcers, and healing of infected cutaneous wounds. This article reviews the latest findings on probiotics related to their pro-healing properties on gut epithelium and skin. Proven mechanisms by which probiotic bacteria exert their beneficial effects include direct killing of pathogens, competitive displacement of pathogenic bacteria, reinforcement of epithelial barrier, induction of fibroblasts, and epithelial cells' migration and function. Beneficial immunomodulatory effects of probiotics relate to modulation and activation of intraepithelial lymphocytes, natural killer cells, and macrophages through induced production of cytokines. Systemic effects of beneficial bacteria and link between gut microbiota, immune system, and cutaneous health through gut-brain-skin axes are discussed as well. In light of growing antibiotic resistance of pathogens, antibiotic use is becoming less effective in treating cutaneous and systemic infections. This review points to a new perspective and therapeutic potential of beneficial probiotic species as a safe alternative approach for treatment of patients affected by wound healing disorders and cutaneous infections.
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Affiliation(s)
- Jovanka Lukic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Laboratory for Molecular Microbiology, Belgrade, Serbia
| | - Vivien Chen
- University of Miami Miller School Of Medicine, Wound Healing and Regenerative Medicine Research Program, Department of Dermatology and Cutaneous Surgery, Miami, FL, USA
| | - Ivana Strahinic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Laboratory for Molecular Microbiology, Belgrade, Serbia
| | - Jelena Begovic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Laboratory for Molecular Microbiology, Belgrade, Serbia
| | - Hadar Lev-Tov
- University of Miami Miller School Of Medicine, Wound Healing and Regenerative Medicine Research Program, Department of Dermatology and Cutaneous Surgery, Miami, FL, USA
| | - Stephen C Davis
- University of Miami Miller School Of Medicine, Wound Healing and Regenerative Medicine Research Program, Department of Dermatology and Cutaneous Surgery, Miami, FL, USA
| | - Marjana Tomic-Canic
- University of Miami Miller School Of Medicine, Wound Healing and Regenerative Medicine Research Program, Department of Dermatology and Cutaneous Surgery, Miami, FL, USA
| | - Irena Pastar
- University of Miami Miller School Of Medicine, Wound Healing and Regenerative Medicine Research Program, Department of Dermatology and Cutaneous Surgery, Miami, FL, USA
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5
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Abstract
Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.
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6
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Zha M, Yu J, Zhang Y, Wang H, Bai N, Qin Y, Liangliang D, Liu W, Zhang H, Bilige M. Study on Streptococcus thermophilus isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk. J GEN APPL MICROBIOL 2016; 61:50-6. [PMID: 26018501 DOI: 10.2323/jgam.61.50] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In this study, the lactic acid bacterial population of Qula cheese from the Gansu and Sichuan provinces of China were isolated and identified. Eight strains of Streptococcus thermophilus were isolated, of which five strains were selected for further characterization based on their fermentation properties. The changes in a number of parameters, including titration acidity, pH, viable counts, PrtS protease activity and the production of acetaldehyde, diacetyl and organic acid, were monitored during fermentation and the storage of fermented milks produced by the respective strain. All of the strains displaying acidifying capacity and all five fermented milks maintained high viable counts of S. thermophilus from fermentation to storage. Our study found that the changes in the monitored parameters were strain-specific and varied considerably among the five tested strains. Fermented milks produced by strain IMAU80809 had the highest concentration of acetaldehyde and were most favorable in the sensory evaluation. This study confirms that Qula cheese is a good source for isolating novel lactic acid bacterial strains with different fermentation properties, which will be very useful for further development and industrialization of traditionally fermented dairy products.
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Affiliation(s)
- Musu Zha
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry Education of China
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7
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Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0267-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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8
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Langa S, Martín-Cabrejas I, Montiel R, Landete J, Medina M, Arqués J. Short communication: Combined antimicrobial activity of reuterin and diacetyl against foodborne pathogens. J Dairy Sci 2014; 97:6116-21. [DOI: 10.3168/jds.2014-8306] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Accepted: 06/14/2014] [Indexed: 11/19/2022]
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9
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Taylor TM, Lathrop AA. Evaluation of Antimicrobials and Salt Replacers for Use in Low-Sodium Dairy Products. J Food Saf 2014. [DOI: 10.1111/jfs.12143] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Tiffany M. Taylor
- Food Science and Nutrition Department; California Polytechnic State University; San Luis Obispo CA 93407
| | - Amanda A. Lathrop
- Food Science and Nutrition Department; California Polytechnic State University; San Luis Obispo CA 93407
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10
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Reduction of verotoxigenic Escherichia coli in production of fermented sausages. Meat Sci 2011; 89:286-95. [DOI: 10.1016/j.meatsci.2011.04.031] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2011] [Revised: 04/26/2011] [Accepted: 04/29/2011] [Indexed: 01/15/2023]
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11
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McQuestin OJ, Shadbolt CT, Ross T. Quantification of the relative effects of temperature, pH, and water activity on inactivation of Escherichia coli in fermented meat by meta-analysis. Appl Environ Microbiol 2009; 75:6963-72. [PMID: 19767477 PMCID: PMC2786527 DOI: 10.1128/aem.00291-09] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2009] [Accepted: 09/09/2009] [Indexed: 12/16/2022] Open
Abstract
Outbreaks of Escherichia coli infections linked to fermented meats have prompted much research into the kinetics of E. coli inactivation during fermented meat manufacture. A meta-analysis of data from 44 independent studies was undertaken that allowed the relative influences of pH, water activity (a(w)), and temperature on E. coli survival during fermented meat processing to be investigated. Data were reevaluated to determine rates of inactivation, providing 484 rate data points with various pH (2.8 to 6.14), a(w) (0.75 to 0.986), and temperature (-20 to 66 degrees C) values, product formulations, and E. coli strains and serotypes. When the data were presented as an Arrhenius model, temperature (0 to 47 degrees C) accounted for 61% of the variance in the ln(inactivation rate) data. In contrast, the pH or a(w) measured accounted for less than 8% of variability in the data, and the effects of other pH- and a(w)-based variables (i.e., total decrease and rates of reduction of those factors) were largely dependent on the temperature of the process. These findings indicate that although temperatures typically used in fermented meat manufacture are not lethal to E. coli per se, when other factors prevent E. coli growth (e.g., low pH and a(w)), the rate of inactivation of E. coli is dominated by temperature. In contrast, inactivation rates at temperatures above approximately 50 degrees C were characterized by smaller z values than those at 0 to 47 degrees C, suggesting that the mechanisms of inactivation are different in these temperature ranges. The Arrhenius model developed can be used to improve product safety by quantifying the effects of changes in temperature and/or time on E. coli inactivation during fermented meat manufacture.
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Affiliation(s)
- Olivia J. McQuestin
- Food Safety Centre, Tasmanian Institute of Agricultural Research, School of Agricultural Science, University of Tasmania, Hobart, Australia
| | - Craig T. Shadbolt
- Food Safety Centre, Tasmanian Institute of Agricultural Research, School of Agricultural Science, University of Tasmania, Hobart, Australia
| | - Tom Ross
- Food Safety Centre, Tasmanian Institute of Agricultural Research, School of Agricultural Science, University of Tasmania, Hobart, Australia
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12
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Kantachote D, Charernjiratrakul W. Selection of lactic acid bacteria from fermented plant beverages to use as inoculants for improving the quality of the finished product. Pak J Biol Sci 2009; 11:2545-52. [PMID: 19260331 DOI: 10.3923/pjbs.2008.2545.2552] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Lactic Acid Bacteria (LAB) from fermented plant beverages were selected based on their antibacterial actions against potential food borne pathogenic bacteria (Staphylococcus aureus PSSCMI 0004, Escherichia coli PSSCMI 0001, Salmonella typhimurium PSSCMI 0034 and Vibrio parahaemolyticus VP 4). Antibacterial activities were measured using an agar spot method. The Lactobacillus plantarum W90A strain isolated from a wild forest noni (Morinda coreia Ham) beverage was used as an inoculant. Three different inoculation procedures were conducted with the fruit of wild forest noni fermentations to establish which one was the best for controlling the numbers of yeast in the finished product. A 5% inoculum of L. plantarum W90A (LAB set), initial cell density 8.6 log cfu mL(-1), produced a better product and inhibitory properties against the test organisms, particularly E. coli PSSCMI 0001 than one with no inoculum or with a 5% inoculum from a previous natural fermented product. An LAB inoculum resulted in a reduced total bacterial count and no yeast throughout fermentation period (90 days). The lower yeast resulted in a reduction of the ethanol content to 2.9 g L(-1) compared to 12.2 g L(-1) inthe culture with no inoculum. The highest acidity (1.3-1.4%) with the same pH (3.3) was observed in both sets of inoculated fermentations, whereas the uninoculated set gave a pH value of 3.7 (1.2% acidity).
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Affiliation(s)
- Duangporn Kantachote
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat-Yai 90112, Thailand
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13
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Kantachote D, Charernjir W, Umsakul K. Antibacterial Activities of Fermented Plant Beverages Collected in Southern Thailand. ACTA ACUST UNITED AC 2008. [DOI: 10.3923/jbs.2008.1280.1288] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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Lee SY, Jin HH. Inhibitory activity of natural antimicrobial compounds alone or in combination with nisin againstEnterobacter sakazakii. Lett Appl Microbiol 2008; 47:315-21. [DOI: 10.1111/j.1472-765x.2008.02432.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Hussein HS, Sakuma T. Shiga toxin-producing Escherichia coli: pre- and postharvest control measures to ensure safety of dairy cattle products. J Food Prot 2005; 68:199-207. [PMID: 15690827 DOI: 10.4315/0362-028x-68.1.199] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The large number of cases of human illness caused by Shiga toxin-producing Escherichia coli (STEC) worldwide has raised safety concerns for foods of bovine origin. These human illnesses include diarrhea, hemorrhagic colitis, hemolytic uremic syndrome, and thrombotic thrombocytopenic purpura. Severe cases end with chronic renal failure, chronic nervous system deficiencies, and death. Over 100 STEC serotypes, including E. coli O157:H7, are known to cause these illnesses and to be shed in cattle feces. Thus, cattle are considered reservoirs of these foodborne pathogens. Because beef and dairy products were responsible for a large number of STEC outbreaks, efforts have been devoted to developing and implementing control measures that assure safety of foods derived from dairy cattle. These efforts should reduce consumers' safety concerns and support a competitive dairy industry at the production and processing levels. The efficacy of control measures both before harvest (i.e., on-farm management practices) and after harvest (i.e., milk processing and meat packing) for decreasing the risk of STEC contamination of dairy products was evaluated. The preharvest measures included sanitation during milking and management practices designed to decrease STEC prevalence in the dairy herd (i.e., animal factors, manure handling, drinking water, and both feeds and feeding). The postharvest measures included the practices or treatments that could be implemented during processing of milk, beef, or their products to eliminate or minimize STEC contamination.
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Affiliation(s)
- Hussein S Hussein
- Department of Animal Biotechnology, University of Nevada-Reno, Reno, Nevada 89557, USA.
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16
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Olasupo NA, Fitzgerald DJ, Narbad A, Gasson MJ. Inhibition of Bacillus subtilis and Listeria innocua by nisin in combination with some naturally occurring organic compounds. J Food Prot 2004; 67:596-600. [PMID: 15035380 DOI: 10.4315/0362-028x-67.3.596] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The application of combined preservative factors (hurdle technology) is very effective in controlling the growth of food spoilage and foodborne pathogenic bacteria. Antimicrobial activity of nisin alone and in combination with some natural organic compounds (carvacrol, cinnamic acid, eugenol, diacetyl, and thymol) on the growth of gram-positive bacteria Bacillus subtilis and Listeria innocua was-investigated. All the organic compounds tested exhibited antimicrobial activity against the microorganisms used; however, the MICs varied between 0.8 and 15.0 mM depending on the potency of the compound or the sensitivity of the target strain. Investigation of the interaction between the organic compounds and nisin against the test organisms revealed different patterns, varying from synergistic to antagonistic. Combinations of nisin with carvacrol, eugenol, or thymol resulted in synergistic action against both test organisms. Activity of nisin and cinnamic acid together was synergistic against L. innocua, but only additive against B. subtilis. In contrast, the combination of diacetyl and nisin resulted in an antagonistic effect against both test organisms. This study highlights the potential of the combination of these compounds with nisin to inhibit pathogen growth in food.
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Affiliation(s)
- N A Olasupo
- Department of Microbiology, Lagos State University, Ojo, P.M.B. 1087 Apapa, Lagos, Nigeria
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17
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Olasupo NA, Fitzgerald DJ, Gasson MJ, Narbad A. Activity of natural antimicrobial compounds against Escherichia coli and Salmonella enterica serovar Typhimurium. Lett Appl Microbiol 2004; 37:448-51. [PMID: 14633097 DOI: 10.1046/j.1472-765x.2003.01427.x] [Citation(s) in RCA: 138] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS The objective of this study was to evaluate the inhibitory activity of several natural organic compounds alone or in combination with nisin against Escherichia coli and Salmonella Typhimurium. METHODS AND RESULTS The minimum inhibitory concentration (MIC) of five natural organic compounds were determined, and the effect of their combinations with nisin was evaluated by the checkerboard assay using the Bioscreen C. As expected, nisin by itself showed no inhibition against either of the Gram-negative bacteria. Thymol was found to be the most effective with the lowest MIC values of 1.0 and 1.2 mmol 1-1 against Salm. Typhimurium and E. coli, respectively. After thymol, the antimicrobial order of the natural organic compounds was carvacrol > eugenol > cinnamic acid > diacetyl. However, the combination of nisin with the natural organic compounds did not result in the enhancement of their antimicrobial activities. On the contrary, combination of nisin with diacetyl against Salm. Typhimurium resulted in an antagonism of diacetyl activity. CONCLUSIONS While the individual natural organic compounds showed inhibitory activity against the two Gram-negatives, their combinations with nisin showed no improvement of antimicrobial activity. SIGNIFICANCE AND IMPACT OF THE STUDY This study shows the potential of the natural organic compounds to control E. coli and Salm. Typhimurium.
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Affiliation(s)
- N A Olasupo
- Department of Microbiology, Lagos State University, Ojo, Lagos, Nigeria
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18
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Lanciotti R, Patrignani F, Bagnolini F, Guerzoni M, Gardini F. Evaluation of diacetyl antimicrobial activity against Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. Food Microbiol 2003. [DOI: 10.1016/s0740-0020(02)00159-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Thran BH, Hussein HS, Redelman D, Fernandez GCJ. Influence of pH treatments on survival of Escherichia coli O157:H7 in continuous cultures of rumen contents. Exp Biol Med (Maywood) 2003; 228:365-9. [PMID: 12671180 DOI: 10.1177/153537020322800406] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The pH (i.e., 5.5, 5.75, 6.0, 6.25, 6.5, 6.75, 7.0, and 7.25) effect on Escherichia coli O157:H7 in an artificial rumen model was investigated. Eight fermenters were inoculated with bovine rumen fluid and were supplied with a diet (75 g of dry matter daily in 12 equal portions [every 2 hr]) containing similar forage-to-concentrate ratio. After an adaptation period (i.e., 3 days for adjusting the rumen fluid [pH 6.2] microbial population to the test pH and 4 days for adjustment to the diet at the test pH), each fermenter was inoculated with 10(9) cells of E. coli O157:H7. Samples were collected hourly for 12 hr and every 2 hr for an additional 12 hr and were analyzed by flow cytometer. E. coli O157:H7 could not be quantified after 24 hr, and detection was only possible after enrichment. Because the pathogen could not be detected 5 days postinoculation (i.e., Day 13), the fermenters were reinoculated with E. coli O157:H7 on Days 17 and 22. E. coli O157:H7 numbers decreased from 10(6) to 10(4)/ml of fermenter contents in a quadratic (P < 0.05) fashion over the 24-hr sampling period, and the rate of reduction was slower (P < 0.05) for pH 7.0 than for other pH treatments. Results suggested that E. coli O157:H7 population were decreased by competitive exclusion and were not affected by culture pH.
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Affiliation(s)
- Brandolyn H Thran
- Department of Animal Biotechnology, University of Nevada, Reno, Nevada 89557, USA
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20
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Williams-Campbell AM, Jay JM. Effects of diacetyl and carbon dioxide on spoilage microflora in ground beef. J Food Prot 2002; 65:523-7. [PMID: 11899051 DOI: 10.4315/0362-028x-65.3.523] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of CO2 and diacetyl, alone or in combination, on spoilage microflora in ground beef was determined. Ground beef was treated with 20, 30, or 40% CO2 for 22 days (study I); 20, 50, or 100 microg/g diacetyl for 26 days (study II); or a combination of 20% CO2 and 100 microglg diacetyl for 40 days (study III). Antimicrobial effectiveness was determined by aerobic plate counts (log10 CFU/g) using plate count agar (total aerobic bacteria), deMan Rogosa Sharpe (MRS) Lactobacillus agar (gram-positive bacteria), MacConkey agar (gram-negative bacteria), pH, and informal organoleptic assessments (by appearance and by odor). In study I, total bacteria and pH increased by day 4 in control meat samples. For all CO2 levels, gram-negative bacteria decreased and gram-positive bacteria increased compared with untreated controls. The pH remained constant for CO2-treated meat. Control samples had an off-odor and a brown appearance, while CO2-treated samples had no off-odor but did have a brown appearance. For samples treated with diacetyl (study II), spoilage was evident by day 7 for samples treated with 0, 20. and 50 microg/g diacetyl for all parameters examined. Ground beef treated with 100 microg/g diacetyl was spoiled on day 12. Diacetyl was detected (by odor) in samples that were treated with 100 microg/g diacetyl and had a brown appearance. Meat samples treated with the combination of CO2 and diacetyl (study III) showed that the addition of diacetyl did not have an additive effect on microbial growth. Combination-treated meat maintained a red appearance and no off-odor. Diacetyl and CO2 could be used in combination to maintain a red color and inhibit spoilage microorganisms.
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Vinderola C, Costa G, Regenhardt S, Reinheimer J. Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(02)00046-8] [Citation(s) in RCA: 99] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Cattle as a Reservoir of Shiga-Like Toxin-Producing Escherichia coli Including O157:H7—Pre- and Post-Harvest Control Measures to Assure Beef Safety. ACTA ACUST UNITED AC 2001. [DOI: 10.15232/s1080-7446(15)31589-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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