Updates on Major Food-Related Pathogens: Antimicrobial Treatment, Drug Resistance, Inactivation, and Related Diseases

A special issue of Antibiotics (ISSN 2079-6382).

Deadline for manuscript submissions: closed (15 September 2024) | Viewed by 7031

Special Issue Editor


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Guest Editor
1. Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021 Rio de Janeiro, RJ, Brazil
2. Food Departament, Federal Fluminense University (UFF), Niterói, RJ, Brazil
Interests: food safety; emerging technologies; ohmic heating; pathogenic microorganisms; dairy science; dairy technology; probiotics; prebiotics

Special Issue Information

Dear Colleagues,

Pathogenic microorganisms are a significant concern for the food industry, as they can generate severe damage to consumer health and economic losses to industries. In food processing, there is often a conducive environment for microbiological development.

In this way, strict control of all processing steps is necessary, as well as control of transport and storage steps. Using technologies and processes to eliminate pathogenic microorganisms is essential to ensure food safety. In addition, the identification of pathogenic microorganisms that can contaminate the product is vital to having a quality product.

This Special Issue aims to gather manuscripts to clarify the main pathogens associated with food, their health complications, ways of acting, and technologies or processes applied to the elimination of pathogenic microorganisms in food.

Best regards,

Dr. Ramon Silva Rocha
Guest Editor

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Published Papers (3 papers)

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Research

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20 pages, 3002 KiB  
Article
Anti-Listerial Activity of Bacteriocin-like Inhibitory Substance Produced by Enterococcus lactis LBM BT2 Using Alternative Medium with Sugarcane Molasses
by Taciana Freire de Oliveira, Taís Mayumi Kuniyoshi, Elionio Galvão Frota, Sebastián Bermúdez-Puga, Letícia Naomy Sakaue, Luara Lucena Cassiano, Leonardo Tachibana, Rosane Aparecida Moniz Piccoli, Attilio Converti and Ricardo Pinheiro de Souza Oliveira
Antibiotics 2024, 13(3), 210; https://doi.org/10.3390/antibiotics13030210 - 23 Feb 2024
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Abstract
Listeria monocytogenes is a foodborne pathogen that contaminates food-processing environments and persists within biofilms on equipment, thus reaching final products by cross-contamination. With the growing demand for clean-label products, the search for natural antimicrobials as biopreservants, such as bacteriocins, has shown promising potential. [...] Read more.
Listeria monocytogenes is a foodborne pathogen that contaminates food-processing environments and persists within biofilms on equipment, thus reaching final products by cross-contamination. With the growing demand for clean-label products, the search for natural antimicrobials as biopreservants, such as bacteriocins, has shown promising potential. In this context, this study aimed to evaluate the anti-listerial action of bacteriocins produced by Enterococcus lactis LBM BT2 in an alternative medium containing sugarcane molasses (SCM). Molecular analyses were carried out to characterize the strain, including the presence of bacteriocin-related genes. In the kinetic study on SCM medium E. lactis, LBM BT2 showed biomass and bacteriocin productions similar to those observed on a sucrose-based medium (control), highlighting the potential of the sugarcane molasses as a low-cost substrate. Stability tests revealed that the molecule remained active in wide ranges of pH (4–10) and temperature (60–100 °C). Furthermore, the proteolytic treatment reduced the biomolecule’s antimicrobial activity, highlighting its proteinaceous nature. After primary purification by salting out and tangential flow filtration, the bacteriocin-like inhibitory substance (BLIS) showed bacteriostatic activity on suspended L. monocytogenes cells and against biofilm formation at a concentration of 0.625 mg/mL. These results demonstrate the potential of the produced BLIS as a biopreservative in the food industry. Full article
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10 pages, 486 KiB  
Article
Characterisation of Staphylococci Isolated from Milk Samples of a Water Buffalo Herd
by Christiaan Labuschagne, Joanne Karzis, Hans Britz and Inge-Marié Petzer
Antibiotics 2022, 11(11), 1609; https://doi.org/10.3390/antibiotics11111609 - 12 Nov 2022
Cited by 1 | Viewed by 1722
Abstract
Water buffalo produce a tenth of milk for global human consumption. Non-aureus staphylococci (NAS) are among the most commonly isolated bacteria from mastitis in water buffalo and dairy cows. These results described the initial characterisation of 17 NAS—15 Staphylococcus simulans and two Staphylococcus [...] Read more.
Water buffalo produce a tenth of milk for global human consumption. Non-aureus staphylococci (NAS) are among the most commonly isolated bacteria from mastitis in water buffalo and dairy cows. These results described the initial characterisation of 17 NAS—15 Staphylococcus simulans and two Staphylococcus chromogenes from a water buffalo herd (n = 44) in South Africa. The isolates were identified by classical microbiology, MALDI-TOF, and 16S rRNA, and the disc diffusion method determined the antibiotic susceptibility. A multi-locus sequence typing scheme (MLST) was developed to determine S. simulans sequence types (ST), by defining and comparing seven housekeeping gene fragment sequences. Sequence typing confirmed all 15 S. simulans isolates from water buffalo which belonged to a single ST, genetically distant from the six bovine STs isolated from adjacent farms, which also varied, indicating no current bacterial transfer between species. The antibiotic resistance patterns of S. simulans varied between beta-lactams. The mean milk somatic cell count (SCC) for the water buffalo milk samples was 166,500 cells/mL milk. This information offers insights into the epidemiology and comparison among isolates from various origins, which leads to effective proactive mastitis strategies resulting in safe, high-quality dairy products from water buffalo and dairy cows for human consumption. Full article
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Review

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19 pages, 349 KiB  
Review
Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends
by Maria Eduarda Marques Soutelino, Adriana Cristina de Oliveira Silva and Ramon da Silva Rocha
Antibiotics 2024, 13(5), 415; https://doi.org/10.3390/antibiotics13050415 - 1 May 2024
Cited by 1 | Viewed by 2690
Abstract
This review delves into using natural antimicrobials in the dairy industry and examines various sources of these compounds, including microbial, plant, and animal sources. It discusses the mechanisms by which they inhibit microbial growth, for example, by binding to the cell wall’s precursor [...] Read more.
This review delves into using natural antimicrobials in the dairy industry and examines various sources of these compounds, including microbial, plant, and animal sources. It discusses the mechanisms by which they inhibit microbial growth, for example, by binding to the cell wall’s precursor molecule of the target microorganism, consequently inhibiting its biosynthesis, and interfering in the molecule transport mechanism, leading to cell death. In general, they prove to be effective against the main pathogens and spoilage found in food, such as Escherichia coli, Staphylococcus aureus, Bacillus spp., Salmonella spp., mold, and yeast. Moreover, this review explores encapsulation technology as a promising approach for increasing the viability of natural antimicrobials against unfavorable conditions such as pH, temperature, and oxygen exposure. Finally, this review examines the benefits and challenges of using natural antimicrobials in dairy products. While natural antimicrobials offer several advantages, including improved safety, quality, and sensory properties of dairy products, it is crucial to be aware of the challenges associated with their use, such as potential allergenicity, regulatory requirements, and consumer perception. This review concludes by emphasizing the need for further research to identify and develop effective and safe natural antimicrobials for the dairy industry to ensure the quality and safety of dairy products for consumers. Full article
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