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Neuroinfectious Diseases
Published in Philip B. Gorelick, Fernando D. Testai, Graeme J. Hankey, Joanna M. Wardlaw, Hankey's Clinical Neurology, 2020
Jeremy D. Young, Jesica A. Herrick, Scott Borgetti
Foodborne botulism results from the ingestion of preformed botulinum toxin in food. Botulinum toxin is resistant to degradation by gastric acid and digestive enzymes, allowing it to be absorbed from the stomach and small intestine into the bloodstream, to target peripheral cholinergic synapses. Exposure can result from eating foods from home canning, particularly of fruits and vegetables, and ingestion of fermented fish.6 In the United States, the majority of cases occur in Alaska, resulting from consumption of contaminated, fermented fish. Toxin of some strains (e.g. types A and B) denature proteins and may cause food spoilage; however, with other strains, spoilage does not occur and contamination cannot be inferred based on the appearance, smell, or taste of the food, making contamination difficult to detect.
Pseudomonas
Published in Dongyou Liu, Handbook of Foodborne Diseases, 2018
Rajasekharan Sharika, Krishnaswamy Balamurugan
Microbial spoilage of food is a major concern throughout the world. It poses a major challenge for economic development as it hinders the progress of the agriculture sector, food industries (especially export), and tourism. Food spoilage can be caused at any time during the handling, from harvest to prior and subsequent food preparation, unhygienic processing, and use of contaminated water during processing of food, packaging, and during storage. The consumption of contaminated food can lead to severe foodborne diseases. The major symptoms of foodborne diseases can range from mild (gastroenteritis) to life threatening (renal failure, neuronal damage, etc.). Foodborne pathogens mainly affect children, pregnant women, and immunocompromised individuals by taking advantage of their weak immune system.1
Safeguarding Musculoskeletal Structures from Food Technology’s Untoward Metabolic Effects
Published in Kohlstadt Ingrid, Cintron Kenneth, Metabolic Therapies in Orthopedics, Second Edition, 2018
Food technologies protect against microbial pathogens, reduce food spoilage, and make fresh produce more readily available. Offsetting the food safety benefits are untoward changes in nutrition, metabolism, and the microbiome. Recent research identifies metabolic changes not adequately conveyed by terms such as Generally Regarded as Safe (GRAS).
Hurdle technology based on the use of microencapsulated pepsin, trypsin and carvacrol to eradicate Pseudomonas aeruginosa and Enterococcus faecalis biofilms
Published in Biofouling, 2022
Samah Mechmechani, Adem Gharsallaoui, Khaled El Omari, Alexandre Fadel, Monzer Hamze, Nour-Eddine Chihib
The operating environments in the food and medical sectors allow bacteria to adhere to surfaces, resulting in the potential development of resistant pathogenic bacterial biofilms. These pathogenic structures are involved in several foodborne diseases and health-care associated infections (Hall-Stoodley et al. 2004; Alav et al. 2018). Pseudomonas aeruginosa has become an important model organism in the study of bacterial biofilm formation. This bacterium is an opportunistic pathogen for humans that can induce life-threatening infections in patients who have compromised immune systems (Moradali et al. 2017). In addition, the implication of P. aeruginosa in food spoilage has been reported (Raposo et al. 2016). Enterococcus faecalis is another opportunistic biofilm-forming pathogenic bacterium. It can survive under arduous conditions, including high concentrations of salt and a wide range of temperatures (10 °C to 45 °C) (Arias and Murray 2012). E. faecalis is widely spread in nature and the gastrointestinal tracts of humans, animals and insects. It is a good indicator of faecal contamination of water and food. In addition, this bacterium can cause health-care associated infections (Tornero et al. 2014; Shridhar and Dhanashree 2019).
Antimicrobial and antifouling polymeric coating mitigates persistence of Pseudomonas aeruginosa biofilm
Published in Biofouling, 2019
Brenda G. Werner, Julia Y. Wu, Julie M. Goddard
Pseudomonas spp. are persistent food spoilage bacteria, ubiquitously found on food contact and non-contact surfaces in a wide variety of food processing industries including meat, poultry, dairy, fish, and produce. Indeed, reports have indicated that Pseudomonas species are one of the primary spoilage species among these industries, persistent even after cleaning and sanitization (Moretro and Langsrud 2017). Within the species, P. aeruginosa is commonly used as a model to study biofilm formation, as this spoilage microbe is capable of forming well-established biofilms in various conditions and is highly resistant to removal (Klausen et al. 2003; Ghafoor et al. 2011; Rasamiravaka et al. 2015; Vital-Lopez et al. 2015). Furthermore, since this strain is used as a test organism in the official ASTM method for reproducible biofilm characterization using a CDC biofilm reactor® (ASTM E2562-12 2012), it was selected as the model bacterial strain for the present study.
Anti-biofilm activities of essential oils rich in carvacrol and thymol against Salmonella Enteritidis
Published in Biofouling, 2019
Ivana Čabarkapa, Radmilo Čolović, Olivera Đuragić, Sanja Popović, Bojana Kokić, Dubravka Milanov, Lato Pezo
Biofilms formed in food processing environments may represent a long-term source of food contamination, not only with food spoilage bacteria, but also with food-borne pathogens such as Salmonella spp. (Chia et al. 2009), Campylobacter spp. (Hanning et al. 2008; Joshua et al. 2006), Escherichia coli (Dourou et al. 2011; Sheen and Hwang 2010) and Listeria monocytogenes (Møretrø and Langsrud 2004; Stepanović et al. 2004). Furthermore, the existence of bacteria in biofilms in the food industry may cause cross- and post- process contamination and economic losses by reducing the shelf life of food products, increasing food spoilage, impairing heat transfer, and increasing corrosion rate (Garrett et al. 2008; Simões et al. 2010). Also, it should be noted that the existence of bacteria in biofilms contributes to the acquisition of tolerance to cleaning and disinfection agents (Brooks and Flint 2008; Mariscal et al. 2009; Srey et al. 2013). Previous studies indicated that bacterial exposure to sub-lethal concentrations of sanitizers may increase their tolerance to antibiotics, that can lead to concern and implications for public health (Condell et al. 2012). Due to the high tolerance of biofilms to current treatment techniques, higher concentrations of sanitizers and more effective treatment measures are required in order to remove biofilm forming strains (Kroupitski et al. 2009; Soni et al. 2013). However, the occurrence of disinfectant residues may have damaging effects on human health along with undesirable sensory characteristics, which has shifted consumer preference towards natural ingredients (Ölmez and Kretzschmar 2009).