Biogenic Amines on Food SafetyBiogenic Amines on Food Safety

2019-07-16 Claudia Ruiz-Capillas

[CrossRef] Pérez-Martín, F.; Seseña, S.; Izquierdo-Pulido, M.; Llanos Palop, M. Are Enterococcus populations present during malolactic fermentation of red wine safe? Food Microbiol. 2014, 42,95–101. [CrossRef] Jeon, A.R.; Lee, J.H.; ...

Author: Claudia Ruiz-Capillas

Publisher: MDPI

ISBN: 9783039210541

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Page: 204

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Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety. Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds. With this aim, we are preparing a Special Issue on the topic of "Biogenic Amines in Food Safety", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.

Enterococcus and SafetyEnterococcus and Safety

2012 Teresa Semedo-Lemsaddek

The book "Enterococcus and Safety" is presented as a journey to the enterococcal world.

Author: Teresa Semedo-Lemsaddek

Publisher: Nova Science Publishers

ISBN: 1614705690

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Page: 0

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The book "Enterococcus and Safety" is presented as a journey to the enterococcal world. The genus Enterococcus comprises a wide variety of both pathogenic and commensal gram-positive bacteria. These micro-organisms are common constituents of fermented products such as traditionally manufactured cheeses and dry sausages, in which it is believed that they contribute to the development of organoleptic characteristics. In addition, enterococci are also used to extend the shelf life and improve the hygienic safety of foodstuffs because they produce bacteriocins which may have a promising potential in bio-preservation and in the enhancement of the hygienic quality of food products. However, in recent years enterococci have emerged as serious pathogens in hospital environments, where vancomycin-resistant strains are gaining major importance. This dual role of enterococci as beneficial organisms or opportunistic pathogens leads to an increasing need for studies intended to discriminate between food-grade and pathogenic strains.

Safety of Enterococcus Faecium NRRL B 2354 and Enterococcus Faecalis ATCC 29212 for Use as Surrogate Organisms in the Thermal Processing of Dry FoodsSafety of Enterococcus Faecium NRRL B 2354 and Enterococcus Faecalis ATCC 29212 for Use as Surrogate Organisms in the Thermal Processing of Dry Foods

2013 Lauren Michelle Kopit

Enterococcus species are lactic acid bacteria that are commensal residents of plants and mammalian gastrointestinal tracts and are involved in the production of fermented foods.

Author: Lauren Michelle Kopit

Publisher:

ISBN: 1303539268

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Page:

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Enterococcus species are lactic acid bacteria that are commensal residents of plants and mammalian gastrointestinal tracts and are involved in the production of fermented foods. Over the last thirty years, however, Enterococcus faecalis and Enterococcus faecium have become increasingly associated with infections among immunocompromised and hospitalized patients. Enterococcal infections are not well understood, but virulence factors have been identified and linked to pathogenicity. Enterococcus faecium strain NRRL B-2354 has long been used by the food industry as a starter culture and as a surrogate organism in the validation of thermal processing methods. E. faecalis ATCC 29212 is a clinically isolated strain often used for species identification and as a reference for antibiotic sensitivity testing. The purpose of this study was to evaluate the safety of E. faecium NRRL B-2354 and E. faecalis ATCC 29212 on both a genotypic and a phenotypic basis. The genomes of these strains were sequenced, assembled, and annotated. E. faecium NRRL B-2354 was found to either lack or contain non-functional copies of a number of E. faecium virulence genes, was negative for gelatinase, hemolysin, and pilus production, and was unable to adhere to extracellular matrix proteins and unable to form biofilms on polystyrene. E. faecalis ATCC 29212 was found to either lack or contain non-functional copies of E. faecalis virulence genes agg, esp, and the fsr operon, but the presence of ace, cyl, ebp, gelE, salB, and sprE was confirmed. E. faecalis ATCC 29212 was negative for gelatinase production but positive for hemolytic activity, and was unable to adhere to collagen or fibronectin but could bind to fibrinogen. Compared with hospital-associated strains, E. faecium NRRL B-2354 was less sensitive to acid pH (pH 2.4) and high temperatures (60 °C) and was able to grow in 8% ethanol. E. faecalis ATCC 29212 was sensitive to high temperatures (60 °C) and was unable to grow in 8% ethanol. Finally, E. faecium NRRL B-2354 was found to be sensitive to medically-relevant antibiotics, while E. faecalis ATCC 29212 was found to be sensitive to medically-relevant antibiotics including vancomycin, ampicillin, gentamycin, and streptomycin, but was resistant to tetracycline and two different cephalosporins. These data suggest that E. faecium NRRL B-2354 is genetically and phenotypically distinct from clinical strains of E. faecium and hence is suitable for continued use as a surrogate organism by the food industry. Although E. faecalis ATCC 29212 has not been associated with infection, this strain contains genetic and phenotypic determinants that indicate it is unsuitable for use in process testing of food products intended for human consumption.

Safety and Microbiological QualitySafety and Microbiological Quality

2019-10-01 Fabienne Remize

However, in other work, it has been reported that three strains (50%) of Enterococcus faecalis were positive to ... The safety profile of enterococci isolated from Cypriot green table olive revealed that all of them were negative to the ...

Author: Fabienne Remize

Publisher: MDPI

ISBN: 9783039214914

Category:

Page: 124

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The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. The fitness of pro-technological microorganisms impacts nutritional quality, but also sensory properties and processing reliability. This book provides a broad view of factors which determine the safety and microbiological quality of fermented foods. A focus is made on the interconnection between starter properties and the expectations related to a probiotic effect. All chapters underline the involvement of fermented foods towards better resource management and increasing food and nutritional security, especially in developing countries.

Chemical and Functional Properties of Food Components Second EditionChemical and Functional Properties of Food Components Second Edition

2002-06-27 Zdzislaw E. Sikorski

Regarding the safety of enterococci , the picture is less clear . Foods containing enterococci are consumed on a regular basis . However , safety reports seem to agree that the enterococci pose a greater threat than other LAB .

Author: Zdzislaw E. Sikorski

Publisher: CRC Press

ISBN: 1587161494

Category:

Page: 388

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An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.

Microbiological Safety and Quality of FoodMicrobiological Safety and Quality of Food

2000 Anthony C. Baird-Parker

Streptococcus and Enterococcus Bacteriocins STB 40 and STB 78 have been de- scribed from Streptococcus thermophilus , one of the two primary commercial yogurt - producing cul- tures.231 These bacteriocins were heat stable , active in a ...

Author: Anthony C. Baird-Parker

Publisher: Springer Science & Business Media

ISBN: 0834213230

Category:

Page: 1080

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This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Enterococcus Advances in Research and Treatment 2013 EditionEnterococcus Advances in Research and Treatment 2013 Edition

2013-06-21

... an African fermented dairy product, to determine the technological properties for suitability as starter cultures and safety as probiotics. Enterococcus faecium CM4 and Enterococcus faecium 2CM1 were isolated from raw cow's milk.

Author:

Publisher: ScholarlyEditions

ISBN: 9781481687577

Category:

Page: 65

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Enterococcus—Advances in Research and Treatment: 2013 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Enterococcus faecalis in a concise format. The editors have built Enterococcus—Advances in Research and Treatment: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Enterococcus faecalis in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Enterococcus—Advances in Research and Treatment: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Enterococcus and SafetyEnterococcus and Safety

2012-05-01 Teresa Semedo-Lemsaddek

The book "Enterococcus and Safety" is presented as a journey to the enterococcal world.

Author: Teresa Semedo-Lemsaddek

Publisher: Nova Science Publishers

ISBN: 1614706646

Category:

Page: 550

View: 853

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The book "Enterococcus and Safety" is presented as a journey to the enterococcal world. The genus Enterococcus comprises a wide variety of both pathogenic and commensal gram-positive bacteria. These micro-organisms are common constituents of fermented products such as traditionally manufactured cheeses and dry sausages, in which it is believed that they contribute to the development of organoleptic characteristics. In addition, enterococci are also used to extend the shelf life and improve the hygienic safety of foodstuffs because they produce bacteriocins which may have a promising potential in bio-preservation and in the enhancement of the hygienic quality of food products. However, in recent years enterococci have emerged as serious pathogens in hospital environments, where vancomycin-resistant strains are gaining major importance. This dual role of enterococci as beneficial organisms or opportunistic pathogens leads to an increasing need for studies intended to discriminate between food-grade and pathogenic strains.

Food Safety and Foodborne Pathogen A Global Perspective on the Diversity Combating Multidrug Resistance and ManagementFood Safety and Foodborne Pathogen A Global Perspective on the Diversity Combating Multidrug Resistance and Management

2020-12-11 Learn-Han Lee

Similar to these results, high capability to adhere to Caco-2 cells was reported for Enterococcus isolates (Cebrián et al., 2012; Pimentel et al., 2012). conversion of cholesterol to coprostanol by reductase, cholesterol incorporation ...

Author: Learn-Han Lee

Publisher: Frontiers Media SA

ISBN: 9782889662395

Category:

Page: 441

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A question raised by many individuals today – “How Safe is Our Food Consumed Today?” Food safety has become a hot topic and an important public issue due to the increasingly widespread nature of foodborne illnesses in both developed and developing countries. As food is biological in nature and supplies consumers with nutrients, it is also equally capable of supporting the growth of microorganisms from the environmental sources. A precise method of monitoring and detecting of foodborne pathogens including Salmonella sp., Vibrio sp., Listeria monocytogenes, Campylobacter and Norovirus is needed to prevent and control human foodborne infections. Clinical treatments of infection caused by foodborne pathogens are becoming tougher with the increase number of multidrug resistant pathogens in the environment. This situation creates a huge healthcare burden – e.g. prolonged treatment for infections, decrease in the efficacy of antibiotic, delay in treatment due to unavailability of new antibiotics, and increased number of deaths. As such, continuous investigation of the foodborne pathogens is needed to pave the way for a deeper understanding on the foodborne diseases and to improve disease prevention, management and treatments.

Lactic Acid BacteriaLactic Acid Bacteria

2011-12-13 Sampo Lahtinen

Antimicrobial activity, safety aspects and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat. Food Control 21:462–470. Bennik, M.H.J., B. Vanloo, R. Brasseur, L.G.M. Gorris ...

Author: Sampo Lahtinen

Publisher: CRC Press

ISBN: 9781439836781

Category:

Page: 780

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While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in