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13 pages, 1124 KiB

Open AccessArticle

Efficacy of Life Protection Probably from Newly Isolated Bacteria against Cisplatin-Induced Lethal Toxicity

by Yuka Ikeda, Naoko Suga and Satoru Matsuda

Microorganisms 2023, 11(9), 2246; https://doi.org/10.3390/microorganisms11092246 - 6 Sep 2023

Cited by 3 | Viewed by 2108

Abstract

Cisplatin may be commonly used in chemotherapy against various solid tumors. However, cisplatin has a limited safety range with serious side effects, which may be one of the dose-restraining reasons for cisplatin. A favorable therapeutic approach is immediately required for ameliorating cisplatin-induced toxicity. [...] Read more.

Cisplatin may be commonly used in chemotherapy against various solid tumors. However, cisplatin has a limited safety range with serious side effects, which may be one of the dose-restraining reasons for cisplatin. A favorable therapeutic approach is immediately required for ameliorating cisplatin-induced toxicity. In the present study, the potential protective effects of certain bacteria have been investigated at the lethal dosage of cisplatin in mice experimental models. Treated under the highest dosage of cisplatin, treatment of certain commensal bacteria could significantly increase the survival rate. In addition, our findings revealed that probiotic supplementation of these bacteria could result in the attenuation of the damage appearance on the kidney as well as the alteration of several antioxidant-related gene expressions, including SOD1, SOD2, SOD3, Nrf2, and/or HO-1 genes in the high dosage of cisplatin-treated mice. In short, acute kidney injury in mice was induced by a single dose of cisplatin 11 or 15 mg/kg intraperitoneally. Then, peroral administration of newly isolated bacteria could protect against the cisplatin-induced injury, probably by decreasing oxidative stress. Therefore, the data shown here might suggest that the usage of certain probiotic supplementation could contribute to the life protection of patients suffering from severe toxicity of cisplatin. However, the molecular mechanisms need to be further explored. Full article

(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0)

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15 pages, 331 KiB

Open AccessArticle

Microbiological Quality and Safety of Fresh Quail Meat at the Retail Level

by Alba Martinez-Laorden, Celia Arraiz-Fernandez and Elena Gonzalez-Fandos

Microorganisms 2023, 11(9), 2213; https://doi.org/10.3390/microorganisms11092213 - 31 Aug 2023

Cited by 1 | Viewed by 1726

Abstract

The objective of this study was to evaluate the microbiological quality and safety of 37 fresh quail meats. Mesophiles, Pseudomonas spp., Enterobacteriaceae, and staphylococci counts were 5.25 ± 1.14, 3.92 ± 1.17, 3.09 ± 1.02, and 2.80 ± 0.64 log CFU/g, respectively. [...] Read more.

The objective of this study was to evaluate the microbiological quality and safety of 37 fresh quail meats. Mesophiles, Pseudomonas spp., Enterobacteriaceae, and staphylococci counts were 5.25 ± 1.14, 3.92 ± 1.17, 3.09 ± 1.02, and 2.80 ± 0.64 log CFU/g, respectively. Listeria monocytogenes was detected in seven samples (18.92%). Campylobacter jejuni was detected in one sample (2.70%). Clostridium perfringens was not detected in any sample. The dominant bacteria were Pseudomonas spp. (30.46%), Micrococcaceae (19.87%), lactic acid bacteria (14.57%), and Enterobacteriaceae (11.92%). Brochotrix thermosphacta and enterococci were isolated to a lesser extent, 7.28% and 1.99%, respectively. The dominant Enterobacteriaceae found were Escherichia coli (42.53%). ESBL-producing E. coli was detected in one sample (2.70%), showing resistance to 16 antibiotics. Sixteen different Staphylococcus spp. and three Mammaliicoccus spp. were identified, the most common being S. cohnii (19.86%) and M. sciuri (17.02%). S. aureus and S. epidermidis were also found in one and four samples, respectively. Methicillin-resistant M. sciuri and S. warneri were found in 13.51% and 10.81% of quail samples, respectively. These bacteria showed an average of 6.20 and 18.50 resistances per strain, respectively. The high resistance observed in ESBL-producing E. coli and methicillin-resistant S. warneri is of special concern. Measures should be adopted to reduce the contamination of quail meat. Full article

(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0)

13 pages, 4497 KiB

Open AccessArticle

Characterization of the Bacterial Communities in Cichorium intybus According to Cultivation and Storage Conditions

by Su-Jin Yum, Heoun-Reoul Lee, Seon Yeong Yu, Dong Woo Seo, Jun Hyeok Kwon, Seung Min Kim, Jong Hun Kim and Hee-Gon Jeong

Microorganisms 2023, 11(6), 1560; https://doi.org/10.3390/microorganisms11061560 - 12 Jun 2023

Viewed by 1485

Abstract

Chicory leaves (Cichorium intybus) are widely consumed due to their health benefits. They are mainly consumed raw or without adequate washing, which has led to an increase in food-borne illness. This study investigated the taxonomic composition and diversity of chicory leaves [...] Read more.

Chicory leaves (Cichorium intybus) are widely consumed due to their health benefits. They are mainly consumed raw or without adequate washing, which has led to an increase in food-borne illness. This study investigated the taxonomic composition and diversity of chicory leaves collected at different sampling times and sites. The potential pathogenic genera (Sphingomonas, Pseudomonas, Pantoea, Staphylococcus, Escherichia, and Bacillus) were identified on the chicory leaves. We also evaluated the effects of various storage conditions (enterohemorrhagic E. coli contamination, washing treatment, and temperature) on the chicory leaves’ microbiota. These results provide an understanding of the microbiota in chicory and could be used to prevent food-borne illnesses. Full article

(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0)

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13 pages, 1389 KiB

Open AccessArticle

Chlorogenic Acid Inhibits Rahnella aquatilis KM25 Growth and Proteolytic Activity in Fish-Based Products

by Kamila Myszka, Natalia Tomaś, Wojciech Juzwa and Łukasz Wolko

Microorganisms 2023, 11(6), 1367; https://doi.org/10.3390/microorganisms11061367 - 23 May 2023

Viewed by 1582

Abstract

This work verified the antiproliferative and antiproteolytic activities of chlorogenic acid against Rahnella aquatilis KM25, a spoilage organism of raw salmon stored at 4 °C. Chlorogenic acid limited the growth of R. aqatilis KM25 in vitro at a concentration of 2.0 mg/mL. The [...] Read more.

This work verified the antiproliferative and antiproteolytic activities of chlorogenic acid against Rahnella aquatilis KM25, a spoilage organism of raw salmon stored at 4 °C. Chlorogenic acid limited the growth of R. aqatilis KM25 in vitro at a concentration of 2.0 mg/mL. The dead (46%), viable (25%), and injured (20%) cell subpopulations were identified by flow cytometry following treatment of R. aquatilis KM25 with the examined agent. The exposure of R. aquatilis KM25 to chlorogenic acid altered its morphology. Changes in cell dimensions, mostly in length parameters from 0.778 µm to 1.09 µm, were found. The length of untreated cells ranged from 0.958 µm to 1.53 µm. The RT–qPCR experiments revealed changes in the expression of genes responsible for the proliferation and proteolytic activity of cells. Chlorogenic acid caused a significant reduction in the mRNA levels of the ftsZ, ftsA, ftsN, tolB, and M4 genes (−2.5, −1.5, −2.0, −1.5, and −1.5, respectively). In situ experiments confirmed the potential of chlorogenic acid to limit bacterial growth. A similar effect was noted in samples treated with benzoic acid, where the growth inhibition of R. aquatilis KM25 was 85–95%. Reduction of microbial R. aquatilis KM25 proliferation significantly limited total volatile base nitrogen (TVB-N) and trimethylamine (TMA-N) formation during storage, extending the shelf life of model products. The TVB-N and TMA-N parameters did not exceed the upper levels of the maximum permissible limit of acceptability. In this work, the TVB-N and TMA-N parameters were 10–25 mg/100 g and 2.5–20.5 mg/100 g, respectively; for samples with benzoic acid-supplemented marinades, the parameters TVB-N and TMA-N were 7.5–25.0 mg/100 g and 2.0–20.0 mg/100 g, respectively. Based on the results of this work, it can be concluded that chlorogenic acid can increase the safety, shelf life, and quality of fishery products. Full article

(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0)

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24 pages, 1489 KiB

Open AccessArticle

Protocooperative Effect of Sphaerodes mycoparasitica Biocontrol and Crop Genotypes on FHB Mycotoxin Reduction in Bread and Durum Wheat Grains Intended for Human and Animal Consumption

by Antonia J. Powell, Seon Hwa Kim, Jorge Cordero and Vladimir Vujanovic

Microorganisms 2023, 11(1), 159; https://doi.org/10.3390/microorganisms11010159 - 7 Jan 2023

Cited by 4 | Viewed by 3401

Abstract

The occurrence of Fusarium Head Blight (FHB) mycotoxins in wheat grains is a major threat to global food safety and security. Humans and animals are continuously being exposed to Fusarium mycotoxins such as deoxynivalenol (DON) and its acetylated derivatives 3ADON and 15ADON through [...] Read more.

The occurrence of Fusarium Head Blight (FHB) mycotoxins in wheat grains is a major threat to global food safety and security. Humans and animals are continuously being exposed to Fusarium mycotoxins such as deoxynivalenol (DON) and its acetylated derivatives 3ADON and 15ADON through the ingestion of contaminated food or grain-based diet. In this study, a host-specific mycoparasite biocontrol agent (BCA), Sphaerodes mycoparasitica, significantly reduced FHB mycotoxin occurrence in harvested wheat grains from Fusarium graminearum 3ADON chemotype infected plants in greenhouse. Four genotypes of wheat, two common wheat and two durum wheat cultivars with varying FHB resistance levels were used in this study. Principal Coordinate Analysis (PCoA) using Illumina ITS sequences depicted beta diversity changes in Fusarium species indicating that both plant cultivar and BCA treatments influenced the Fusarium species structure and mycotoxin occurrence in grains. Fusarium graminearum complex (cluster A), F. avenaceum and F. acuminatum (cluster B), and F. proliferatum (cluster C) variants were associated with different FHB mycotoxins based on LC-MS/MS analyses. The predominant FHB mycotoxins measured were DON and its acetylated derivatives 3ADON and 15ADON. The BCA reduced the occurrence of DON in grains of all four cultivars (common wheat: 1000–30,000 µg·kg⁻¹.; durum wheat: 600–1000 µg·kg⁻¹) to levels below the Limit of Quantification (LOQ) of 16 µg·kg⁻¹. A relatively higher concentration of DON was detected in the two common wheat genotypes when compared to the durum wheat genotype; however, the percentage reduction in the wheat genotypes was greater, reaching up to 99% with some S. mycoparasitica treatments. Similarly, a higher reduction in DON was measured in susceptible genotypes than in resistant genotypes. This study’s findings underscore the potential of a Fusarium-specific S. mycoparasitica BCA as a safe and promising alternative that can be used in conjunction with other management practices to minimize FHB mycotoxins in cereal grain, food and feed intended for human and animal consumption. Full article

(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0)

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18 pages, 3486 KiB

Open AccessArticle

Assessment of the Microbial Spoilage and Quality of Marinated Chicken Souvlaki through Spectroscopic and Biomimetic Sensors and Data Fusion

by Evgenia D. Spyrelli, George-John E. Nychas and Efstathios Z. Panagou

Microorganisms 2022, 10(11), 2251; https://doi.org/10.3390/microorganisms10112251 - 14 Nov 2022

Cited by 4 | Viewed by 1910

Abstract

Fourier-transform infrared spectroscopy (FT-IR), multispectral imaging (MSI), and an electronic nose (E-nose) were implemented individually and in combination in an attempt to investigate and, hence, identify the complexity of the phenomenon of spoilage in poultry. For this purpose, marinated chicken souvlaki samples were [...] Read more.

Fourier-transform infrared spectroscopy (FT-IR), multispectral imaging (MSI), and an electronic nose (E-nose) were implemented individually and in combination in an attempt to investigate and, hence, identify the complexity of the phenomenon of spoilage in poultry. For this purpose, marinated chicken souvlaki samples were subjected to storage experiments (isothermal conditions: 0, 5, and 10 °C; dynamic temperature conditions: 12 h at 0 °C, 8 h at 5 °C, and 4 h at 10 °C) under aerobic conditions. At pre-determined intervals, samples were microbiologically analyzed for the enumeration of total viable counts (TVCs) and Pseudomonas spp., while, in parallel, FT-IR, MSI, and E-nose measurements were acquired. Quantitative models of partial least squares–Regression (PLS-R) and support vector machine–regression (SVM-R) (separately for each sensor and in combination) were developed and validated for the estimation of TVCs in marinated chicken souvlaki. Furthermore, classification models of linear discriminant analysis (LDA), linear support vector machine (LSVM), and cubic support vector machines (CSVM) that classified samples into two quality classes (non-spoiled or spoiled) were optimized and evaluated. The model performance was assessed with data obtained by six different analysts and three different batches of marinated souvlaki. Concerning the estimation of the TVCs via the PLS-R model, the most efficient prediction was obtained with spectral data from MSI (root mean squared error—RMSE: 0.998 log CFU/g), as well as with combined data from FT-IR/MSI (RMSE: 0.983 log CFU/g). From the developed SVM-R models, the predictions derived from MSI and FT-IR/MSI data accurately estimated the TVCs with RMSE values of 0.973 and 0.999 log CFU/g, respectively. For the two-class models, the combined data from the FT-IR/MSI instruments analyzed with the CSVM algorithm provided an overall accuracy of 87.5%, followed by the MSI spectral data analyzed with LSVM, with an overall accuracy of 80%. The abovementioned findings highlighted the efficacy of these non-invasive rapid methods when used individually and in combination for the assessment of spoilage in marinated chicken products regardless of the impact of the analyst, season, or batch. Full article

(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0)

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Review

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17 pages, 374 KiB

Open AccessReview

Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes

by Annalisa Ricci, Camilla Lazzi and Valentina Bernini

Microorganisms 2023, 11(10), 2568; https://doi.org/10.3390/microorganisms11102568 - 15 Oct 2023

Cited by 1 | Viewed by 1605

Abstract

Natural environments possess a reservoir of compounds exerting antimicrobial activity that are forms of defence for some organisms against others. Recently, they have become more and more attractive in the food sector due to the increasing demand for natural compounds that have the [...] Read more.

Natural environments possess a reservoir of compounds exerting antimicrobial activity that are forms of defence for some organisms against others. Recently, they have become more and more attractive in the food sector due to the increasing demand for natural compounds that have the capacity to protect food from pathogenic microorganisms. Among foodborne pathogens, Listeria monocytogenes can contaminate food during production, distribution, or storage, and its presence is especially detected in fresh, raw food and ready-to-eat products. The interest in this microorganism is related to listeriosis, a severe disease with a high mortality rate that can occur after its ingestion. Starting from this premise, the present review aims to investigate plant extract and fermented plant matrices, as well as the compounds or mixtures of compounds produced during microbial fermentation processes that have anti-listeria activity. Full article

(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0)

48 pages, 624 KiB

Open AccessReview

A South African Perspective on the Microbiological and Chemical Quality of Meat: Plausible Public Health Implications

by Christy E. Manyi-Loh and Ryk Lues

Microorganisms 2023, 11(10), 2484; https://doi.org/10.3390/microorganisms11102484 - 3 Oct 2023

Cited by 5 | Viewed by 3179

Abstract

Meat comprises proteins, fats, vitamins, and trace elements, essential nutrients for the growth and development of the body. The increased demand for meat necessitates the use of antibiotics in intensive farming to sustain and raise productivity. However, the high water activity, the neutral [...] Read more.

Meat comprises proteins, fats, vitamins, and trace elements, essential nutrients for the growth and development of the body. The increased demand for meat necessitates the use of antibiotics in intensive farming to sustain and raise productivity. However, the high water activity, the neutral pH, and the high protein content of meat create a favourable milieu for the growth and the persistence of bacteria. Meat serves as a portal for the spread of foodborne diseases. This occurs because of contamination. This review presents information on animal farming in South Africa, the microbial and chemical contamination of meat, and the consequential effects on public health. In South Africa, the sales of meat can be operated both formally and informally. Meat becomes exposed to contamination with different categories of microbes, originating from varying sources during preparation, processing, packaging, storage, and serving to consumers. Apparently, meat harbours diverse pathogenic microorganisms and antibiotic residues alongside the occurrence of drug resistance in zoonotic pathogens, due to the improper use of antibiotics during farming. Different findings obtained across the country showed variations in prevalence of bacteria and multidrug-resistant bacteria studied, which could be explained by the differences in the manufacturer practices, handling processes from producers to consumers, and the success of the hygienic measures employed during production. Furthermore, variation in the socioeconomic and political factors and differences in bacterial strains, geographical area, time, climatic factors, etc. could be responsible for the discrepancy in the level of antibiotic resistance between the provinces. Bacteria identified in meat including Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Campylobacter spp., Salmonella spp., etc. are incriminated as pathogenic agents causing serious infections in human and their drug-resistant counterparts can cause prolonged infection plus long hospital stays, increased mortality and morbidity as well as huge socioeconomic burden and even death. Therefore, uncooked meat or improperly cooked meat consumed by the population serves as a risk to human health. Full article

(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0)

17 pages, 365 KiB

Open AccessReview

Foodborne Clostridioides Species: Pathogenicity, Virulence and Biocontrol Options

by Mary Garvey

Microorganisms 2023, 11(10), 2483; https://doi.org/10.3390/microorganisms11102483 - 3 Oct 2023

Cited by 3 | Viewed by 2736

Abstract

Clostridioides species possess many virulence factors and alarming levels of muti-drug resistance which make them a significant risk to public health safety and a causative agent of livestock disease. Clostridioides result in serious systemic and gastrointestinal diseases such as myonecrosis, colitis, food poisoning [...] Read more.

Clostridioides species possess many virulence factors and alarming levels of muti-drug resistance which make them a significant risk to public health safety and a causative agent of livestock disease. Clostridioides result in serious systemic and gastrointestinal diseases such as myonecrosis, colitis, food poisoning and gastroenteritis. As foodborne pathogens, Clostridioides species are associated with significant incidences of morbidity and mortality where the application of broad-spectrum antibiotics predisposes patients to virulent Clostridioides colonisation. As part of the One Health approach, there is an urgent need to eliminate the use of antibiotics in food production to safeguard animals, humans and the environment. Alternative options are warranted to control foodborne pathogens at all stages of food production. Antimicrobial peptides and bacteriophages have demonstrated efficacy against Clostridioides species and may offer antimicrobial biocontrol options. The bacteriocin nisin, for example, has been implemented as a biopreservative for the control of Listeria, Staphylococcus and Clostridia species in food. Bacteriophage preparations have also gained recognition for the antibacterial action against highly virulent bacterial species including foodborne pathogens. Studies are warranted to mitigate the formulation and administration limitations associated with the application of such antimicrobials as biocontrol strategies. This review outlines foodborne Clostridioides species, their virulence factors, and potential biocontrol options for application in food production. Full article

(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0)

28 pages, 427 KiB

Open AccessReview

Trends in Food Pathogens Risk Attenuation

by Elisabeta Elena Popa, Elena Loredana Ungureanu, Mihaela Geicu-Cristea, Amalia Carmen Mitelut, Mihaela Cristina Draghici, Paul Alexandru Popescu and Mona Elena Popa

Microorganisms 2023, 11(8), 2023; https://doi.org/10.3390/microorganisms11082023 - 6 Aug 2023

Cited by 1 | Viewed by 2088

Abstract

Foodborne pathogens represent one of the most dangerous threats to public health along the food chain all over the world. Over time, many methods were studied for pathogen inhibition in food, such as the development of novel packaging materials with enhanced properties for [...] Read more.

Foodborne pathogens represent one of the most dangerous threats to public health along the food chain all over the world. Over time, many methods were studied for pathogen inhibition in food, such as the development of novel packaging materials with enhanced properties for microorganisms’ growth inhibition (coatings, films) and the use of emerging technologies, like ultrasound, radio frequency or microwave. The aim of this study was to evaluate the current trends in the food industry for pathogenic microorganisms’ inhibition and food preservation in two directions, namely technology used for food processing and novel packaging materials development. Five technologies were discussed in this study, namely high-voltage atmospheric cold plasma (HVACP), High-Pressure Processing (HPP), microwaves, radio frequency (RF) heating and ultrasound. These technologies proved to be efficient in the reduction of pathogenic microbial loads in different food products. Further, a series of studies were performed, related to novel packaging material development, by using a series of antimicrobial agents such as natural extracts, bacteriocins or antimicrobial nanoparticles. These materials proved to be efficient in the inhibition of a wide range of microorganisms, including Gram-negative and Gram-positive bacteria, fungi and yeasts. Full article

(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0)

11 pages, 1428 KiB

Open AccessReview

Regulatory Mechanisms between Quorum Sensing and Virulence in Salmonella

by Xiaojie Zhang, Baobao Liu, Xueyan Ding, Peng Bin, Yang Yang and Guoqiang Zhu

Microorganisms 2022, 10(11), 2211; https://doi.org/10.3390/microorganisms10112211 - 9 Nov 2022

Cited by 8 | Viewed by 3193

Abstract

Salmonella is a foodborne pathogen that causes enterogastritis among humans, livestock and poultry, and it not only causes huge economic losses for the feed industry but also endangers public health around the world. However, the prevention and treatment of Salmonella infection has remained [...] Read more.

Salmonella is a foodborne pathogen that causes enterogastritis among humans, livestock and poultry, and it not only causes huge economic losses for the feed industry but also endangers public health around the world. However, the prevention and treatment of Salmonella infection has remained poorly developed because of its antibiotic resistance. Bacterial quorum sensing (QS) system is an intercellular cell–cell communication mechanism involving multiple cellular processes, especially bacterial virulence, such as biofilm formation, motility, adherence, and invasion. Therefore, blocking the QS system may be a new strategy for Salmonella infection independent of antibiotic treatment. Here, we have reviewed the central role of the QS system in virulence regulation of Salmonella and summarized the most recent advances about quorum quenching (QQ) in virulence attenuation during Salmonella infection. Unraveling the complex relationship between QS and bacterial virulence may provide new insight into the therapy of pathogen infection. Full article

(This article belongs to the Special Issue Evaluation of Risks of Microbiological Origin Associated with Food Consumption 2.0)

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