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10 pages, 3414 KiB

Open AccessArticle

A Novel Approach for Gut Ecosystem Resilience: Evaluating Lacti-plantibacillus plantarum-12INH as a Promising Natural Antibacterial Agent

by In-In Hanidah, Ghea Raihan Kamal, Bambang Nurhadi, Mohd Nizam Lani, Sapto Andriyono, Sumanti Debby Moody and Putri Widyanti Harlina

Appl. Sci. 2023, 13(13), 7378; https://0-doi-org.brum.beds.ac.uk/10.3390/app13137378 - 21 Jun 2023

Viewed by 1144

Abstract

A healthy colon aids in the body’s absorption of nutrients from food and the development of the immune system, which in turn helps the neurological system and hormones to function normally. The presence of natural antibacterial agents in the digestive tract can activate [...] Read more.

A healthy colon aids in the body’s absorption of nutrients from food and the development of the immune system, which in turn helps the neurological system and hormones to function normally. The presence of natural antibacterial agents in the digestive tract can activate the human immune system. Antibiotic resistance can develop in the body, and probiotic bacteria in the digestive system can decline as a result of incorrect antibiotic use, which can also limit the creation of lactic acid and bacteriocins. Our research’s aim was to identify local Indonesian probiotic bacteria isolated from breast milk and to evaluate the efficacy of the bacteriocin generated. The findings revealed that the isolated probiotic bacterium was Lactiplantibacillus plantarum-12INH, which differed from species listed in the NCBI in terms of its Gram-positive cell size, resistance to high temperatures (30, 37, and 45 °C), low pH tolerance (2, 3, and 4), and tolerance to 0.3% bile salts. In addition, it is capable of producing bacteriocins with an inhibition zone against E. coli ATCC 25922 bacterial pathogens of 12.48 mm similar to amoxicillin and tetracycline antibiotics, pH 2–10, and stability at high temperatures (40, 60, 80, 100, and 121 °C). Future applications for L. plantarum-12INH in processed food products include balancing colonic microbiota, repairing the colon wall, and promoting immune system development. Full article

(This article belongs to the Special Issue Food Microbiology: Contemporary Issues of Food Safety)

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19 pages, 3477 KiB

Open AccessArticle

Biodiversity Dynamics of Campylobacter Species in Chicken Tissues in Rural Households in Region Epirus, Greece

by Argyrios Dermatas, Georgios Rozos, Chrysoula (Chrysa) Voidarou, Konstantoula Akrida-Demertzi and Panagiotis Demertzis

Appl. Sci. 2023, 13(10), 6073; https://0-doi-org.brum.beds.ac.uk/10.3390/app13106073 - 15 May 2023

Cited by 1 | Viewed by 847

Abstract

The Campylobacter species is considered as an emerging zoonotic threat to public health. C. jejuni and C. coli are the most studied species, yet a variety of other species of the same genus were found to be the causative agents of other diseases. [...] Read more.

The Campylobacter species is considered as an emerging zoonotic threat to public health. C. jejuni and C. coli are the most studied species, yet a variety of other species of the same genus were found to be the causative agents of other diseases. Chicken meat has been described as an excellent vehicle for the transmission of some Campylobacter species but most of the relevant research has been conducted in urban populations and concerned meat of industrial-grade birds. To investigate the abundance and prevalence of the Campylobacter genus in rural free-grazing chicken, quantitative and qualitative methods at 37 and at 42 °C were employed. The possible correlation of the prevalence with certain epidemiological factors (size of the flock, presence of other poultry species, presence of small ruminants, feeding concentrates, or leftovers) has been also investigated. In total, 242–249 strains (depending on the method) belonging to the following 18 different Campylobacter species have been isolated: C. coli, C. rectus, C. hominis, C. helveticus, C. upsaliensis, C. jejuni, C. avium, C. fetus, C. hepaticus., C. lari, C. sputorum, C. mucosalis, C. gracilis, C. showae, C. hyointestinalis, C. concisus, C. cuniculorum, and C. ureolyticus. The size of the flock and the presence of small ruminants in the same household were the most influential factors affecting the prevalence of most species. Campylobacter species biodiversity can be attributed to environmental, zoonotic, or anthropogenic contamination. Rural populations should be educated about the importance of self-protection measures during their contact with their poultry and the necessity to cook sufficiently the meat. Full article

(This article belongs to the Special Issue Food Microbiology: Contemporary Issues of Food Safety)

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11 pages, 1419 KiB

Open AccessArticle

Assessment of Seasonal and Diurnal Variations of Alkaline Phosphatase Activity in Pasteurized Milk

by Vaia Gerokomou, Georgios Rozos, Panagiotis Demertzis and Konstantoula Akrida-Demertzi

Appl. Sci. 2022, 12(10), 4833; https://0-doi-org.brum.beds.ac.uk/10.3390/app12104833 - 10 May 2022

Cited by 1 | Viewed by 2660

Abstract

The present study was conducted to detect the concentration levels of ALP (alkaline phosphatase) in pasteurized milk and determine whether the pasteurization was successful or not, according to WHO Directives, which clearly state that the ALP (alkaline phosphatase) substance in pasteurized milk must [...] Read more.

The present study was conducted to detect the concentration levels of ALP (alkaline phosphatase) in pasteurized milk and determine whether the pasteurization was successful or not, according to WHO Directives, which clearly state that the ALP (alkaline phosphatase) substance in pasteurized milk must be totally inactivated, by implementing a newly developed method. The study, additionally, focused on repeatability, stability of results, the effect of the environmental temperature, the effect of the different origins of the milk and convenience with respect to performance characteristics of three methods for the detection of ALP. The milk samples were collected from different areas of Greece during February 2016–February 2018 and May 2019–January 2020. The novel enzymatic biochemical method, named the “AP test”, showed superior characteristics for a diversity of materials such as milk, whey, cheese and butter in comparison to the other two methods that were used for screening and quantitative estimation of the concentration of ALP in samples. Full article

(This article belongs to the Special Issue Food Microbiology: Contemporary Issues of Food Safety)

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12 pages, 1244 KiB

Open AccessCommunication

Virulence Factors and Antimicrobial Resistance in Salmonella Species Isolated from Retail Beef in Selected KwaZulu-Natal Municipality Areas, South Africa

by Serisha Naidoo, Patrick Butaye, Tsolanku S. Maliehe, Kudakwashe Magwedere, Albert K. Basson and Evelyn Madoroba

Appl. Sci. 2022, 12(6), 2843; https://0-doi-org.brum.beds.ac.uk/10.3390/app12062843 - 10 Mar 2022

Cited by 6 | Viewed by 2141

Abstract

Salmonellosis and antimicrobial resistance caused by non-typhoidal Salmonella are public health concerns. This study aimed at determining prevalence, serovars, virulence factors and antimicrobial resistance of Salmonella from beef products. Four-hundred beef samples from 25 retail outlets in KwaZulu-Natal, South Africa were analyzed for [...] Read more.

Salmonellosis and antimicrobial resistance caused by non-typhoidal Salmonella are public health concerns. This study aimed at determining prevalence, serovars, virulence factors and antimicrobial resistance of Salmonella from beef products. Four-hundred beef samples from 25 retail outlets in KwaZulu-Natal, South Africa were analyzed for Salmonella using standard methods, confirmation with matrix-assisted laser desorption ionization–time of flight and serotyping according to the White–Kauffmann–Le Minor scheme. The Kirby Bauer disk diffusion method was used to determine antimicrobial resistance against Cefotaxime, Kanamycin, Ampicillin, Amoxicillin, Trimethoprim Sulfamethoxazole, Ciprofloxacin, Chloramphenicol, Gentamicin Cefoxitin and Tetracycline. A polymerase chain reaction was performed to detect invA, agfA, lpfA, hilA, sivH, sefA, sopE, and spvC virulence genes. Salmonella was observed in 1.25% (5/400) of the samples. Four serovars (Enteritidis, Hadar, Heidelberg, Stanley) were identified. Almost all Salmonella were susceptible to all antimicrobials except S. Enteritidis isolate that was resistant to Tetracycline, Ampicillin and Amoxicillin. All Salmonella isolates carried at least two virulence factors. The findings indicate low Salmonella prevalence in meat from selected KZN retail beef; however, routine surveillance to monitor risk associated with virulence factors is required to mitigate potential outbreaks. The resistant S. Enteritidis highlights a need to routinely monitor antimicrobial resistance in order to enhance human health. Full article

(This article belongs to the Special Issue Food Microbiology: Contemporary Issues of Food Safety)

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19 pages, 1443 KiB

Open AccessArticle

Safety Issues Regarding the Detection of Antibiotics Residues, Microbial Indicators and Somatic Cell Counts in Ewes’ and Goats’ Milk Reared in Two Different Farming Systems

by Georgios Rozos, Ioannis Skoufos, Konstantina Fotou, Athanasios Alexopoulos, Anastasios Tsinas, Eugenia Bezirtzoglou, Athina Tzora and Chrysoula (Chrysa) Voidarou

Appl. Sci. 2022, 12(3), 1009; https://0-doi-org.brum.beds.ac.uk/10.3390/app12031009 - 19 Jan 2022

Cited by 3 | Viewed by 2006

Abstract

Milk samples of ewes’ and goats’ unprocessed milk were collected from milk tanks from various farms in Epirus, Greece and classified in two groups according to the type of farming. Analyses of the samples included microbial inhibition assays to detect the presence of [...] Read more.

Milk samples of ewes’ and goats’ unprocessed milk were collected from milk tanks from various farms in Epirus, Greece and classified in two groups according to the type of farming. Analyses of the samples included microbial inhibition assays to detect the presence of antibiotic residues, isolation of Staphylococcus aureus and Escherichia coli strains as microbiological indicators for susceptibility to antimicrobial medicines, Somatic Cells and Coagulase Negative Staphylococci (CNS) counts. These findings were correlated with each other as well as to the stage of the lactation period and to the type of the farming practices. Monitoring of bulk tank milk for residues of antibiotics should be performed after heating of the milk, on a regular basis, and should include at least two different tests. The results point out that the type of farming affects the CNS counts as well as the prevalence of residues in the milk. Furthermore, the inverse correlation between CNS counts and prevalence of residues of antibiotics suggests a possible protective role of CNS. Resistance of the bacterial indicators to antibiotics was random and relatively rare, perhaps acquired in past due to misuse of antibiotics, turning the indicator microorganisms to reservoir of resistance. Full article

(This article belongs to the Special Issue Food Microbiology: Contemporary Issues of Food Safety)

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14 pages, 3148 KiB

Open AccessFeature PaperArticle

Antibacterial Efficiencies of CVD-PECVD Graphene Nanostructures Synthesized onto Glass and Nickel Substrates against Escherichia coli and Staphylococcus aureus Bacteria

by Elif Orhan, Betül Aydın, Leyla Açık, Fatih Oz and Theodoros Varzakas

Appl. Sci. 2021, 11(17), 7922; https://0-doi-org.brum.beds.ac.uk/10.3390/app11177922 - 27 Aug 2021

Cited by 1 | Viewed by 1995

Abstract

The antibacterial activity of graphene nanostructures (GrNs) on glass (G) and nickel (Ni) substrates against Escherichia coli ATCC 35218 (Gram-negative) and Staphylococcus aureus ATCC 25923 (Gram-positive) has been researched in this study. GrNs have been synthesized via two different methods, namely, chemical vapor [...] Read more.

The antibacterial activity of graphene nanostructures (GrNs) on glass (G) and nickel (Ni) substrates against Escherichia coli ATCC 35218 (Gram-negative) and Staphylococcus aureus ATCC 25923 (Gram-positive) has been researched in this study. GrNs have been synthesized via two different methods, namely, chemical vapor deposition (CVD) and plasma enhanced chemical vapor deposition (PECVD). While the antibacterial effect of CVD-grown graphene nanosheets has been examined according to the number of layers (monolayer/1–2 layers/2–3 layers), the effect of PECVD grown Gr nanowalls on G substrates has been also analyzed at 100, 150, and 200 W radio frequency (RF) powers. For CVD-grown graphene nanosheets, as the number of layers of graphene nanosheets decreased, the cell viability (%) of E. coli decreased from 100% to 51.4%. It has been shown that PECVD graphene nanowalls synthesized onto G substrates, especially at 200 W, exhibited stronger antibacterial activity against E. coli and S. aureus, and the cell viabilities of E. coli and S. aureus decreased from 100% to 25.19% and 100% to 9.02%, respectively. It is concluded that that both the nanowall (3D structure) morphology, which changes significantly with the presence of RF power, and the defects created on the graphene surface using the PECVD method are more effective against E. coli and S. aureus than CVD-grown graphene-based samples (2D-structure). Full article

(This article belongs to the Special Issue Food Microbiology: Contemporary Issues of Food Safety)

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9 pages, 1144 KiB

Open AccessArticle

Mathematical Modeling for the Growth of Salmonella spp. and Staphylococcus aureus in Cake at Fluctuating Temperatures

by Heeyoung Lee, Jin Hwa Park, Yu Kyoung Park and Hyun Jung Kim

Appl. Sci. 2021, 11(6), 2475; https://0-doi-org.brum.beds.ac.uk/10.3390/app11062475 - 10 Mar 2021

Cited by 2 | Viewed by 2200

Abstract

This study aimed to develop dynamic mathematical models to predict the growth of Salmonella spp. and Staphylococcus aureus in a cake under fluctuating temperatures. Among the nine different types of cakes frequently served during school meals, one type of cake was selected based [...] Read more.

This study aimed to develop dynamic mathematical models to predict the growth of Salmonella spp. and Staphylococcus aureus in a cake under fluctuating temperatures. Among the nine different types of cakes frequently served during school meals, one type of cake was selected based on bacterial growth and water activity. Cocktails of Salmonella spp. and S. aureus were inoculated in the samples and stored at 4–35 °C for up to 336 h. The growth of Salmonella spp. and S. aureus was observed above 20 and 15 °C, respectively. The bacterial cell counts were fitted in the Baranyi model, and the maximum specific growth rate (μ_max; log CFU/g/h) and lag phase duration (LPD; h) were analyzed using a polynomial model as a function of temperature (R² = 0.968–0.988), and the performance of the developed models was appropriate. Furthermore, dynamic models were developed, and the predictions were acceptable in changing the temperature, indicating that the developed dynamic models can successfully predict the outcomes of Salmonella spp. and S. aureus in cake. These results provide useful information for assessing and managing microbial risk in foods by predicting the behavior of Salmonella spp. and S. aureus in cake, especially in changing temperature. Full article

(This article belongs to the Special Issue Food Microbiology: Contemporary Issues of Food Safety)

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Review

Jump to: Research

14 pages, 1974 KiB

Open AccessReview

Cross Talk between Synthetic Food Colors (Azo Dyes), Oral Flora, and Cardiovascular Disorders

by Arooba John, Hsi-Hsien Yang, Sohaib Muhammad, Zafar Iqbal Khan, Haiyang Yu, Muhammad Luqman, Matiba Tofail, Muhammad Iftikhar Hussain and Muhammad Umer Farooq Awan

Appl. Sci. 2022, 12(14), 7084; https://0-doi-org.brum.beds.ac.uk/10.3390/app12147084 - 13 Jul 2022

Cited by 11 | Viewed by 3080

Abstract

Synthetic food colors are important ingredients in the food industry. These synthetic food colorants are azo dyes, majorly acidic in nature such as Allura red and Tartrazine. They are present in sweets, carbonated drinks, meat products, and candies to attract the consumers. This [...] Read more.

Synthetic food colors are important ingredients in the food industry. These synthetic food colorants are azo dyes, majorly acidic in nature such as Allura red and Tartrazine. They are present in sweets, carbonated drinks, meat products, and candies to attract the consumers. This review article is an attempt to explain the adverse effects of azo dyes and their association with oral cavities and cardiovascular disorders. These synthetic dyes (azo dyes) have staining effects on dentin. Poor dental care accelerates the bacterial accumulation on the dental crown (Gram-negative bacteria P. gingivalis, T. denticola, and T. forsythia and Gram-positive bacteria Strep. Gordonii), causing the washing of enamel, forming dental plaque. Bacterial pathogens (P. ginigivalis and F. nacleatum) release different chemicals (FadA and Fap2) that bind to protein on the cell by producing an inflammatory response through different line-host defenses, such as Gingival epithelial cells (ECs), Hemi-desmosomes, and desmosomes, which helps the bacterium migration from the cell–cell junction. This makes the junctions slightly open up and makes the whole vessel permeable, through which the bacterium enters into the blood stream line. This leads to different major arteries, such as the carotid artery, and causes the accumulation of plaque in major cardiac arteries, which causes different cardiovascular disorders. These bacterial species present in gums cause cardiovascular diseases, such as ischemic heart disease, coronary artery disease, heart attacks and strokes, and arrhythmias, which can lead to death. Full article

(This article belongs to the Special Issue Food Microbiology: Contemporary Issues of Food Safety)

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