Enterococci in foods—a conundrum for food safety

Franz, Charles M. A. P.; Stiles, Michael E.; Schleifer, Karl Heinz; Holzapfel, Wilhelm H.

doi:10.1016/s0168-1605(03)00174-0

Cited by 491 publications

(398 citation statements)

References 139 publications

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“…Franz et al (2003) showed that Enterococcus faecium, which is used in meat products as a probiotic, have anti-listerial properties. Pidcock et al (2002) demonstrated that L. acidophilus and bifidobacteria have inhibitory effects against L. monocytogenes and E. coli in Hungarian salami.…”

Section: Probioticsmentioning

confidence: 99%

Edible coatings as encapsulating matrices for bioactive compounds: a review

et al. 2014

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Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics. These approaches can be useful to extend shelflife as well as provide a functional product. When edible coatings are used as a matrix holding bioactive compounds remarkable benefits arise; off odors and flavors can be masked, bioactive compounds are protected from the environment, and controlled release is allowed. In this sense, the present review will be focused on analyzing the potential use of encapsulation with edible coatings to incorporate bioactive compounds, solving the disadvantages of direct application.

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Section: Probioticsmentioning

confidence: 99%

Edible coatings as encapsulating matrices for bioactive compounds: a review

et al. 2014

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“…Cytolysins are responsible for lysing a broad range of eukaryotic and prokaryotic cells, while gelatinase (gelE) acts on collagenous material in tissues and facilitates in invasion. Sex pheromone facilitates the conjugation mediated uptake of antibiotic resistance and virulence traits [5,13].…”

Section: Virulence Of Enterococcimentioning

confidence: 99%

“…Virulence factors are mainly detected among clinical enterococcal isolates, although studies done on the prevalence of virulence traits among enterococcal strains isolated from food suggest that some strains harbour virulence traits as well [5]. In this regard Eaton and Gasson (2001) [13] showed that enterococcal virulence factors were present in clinical, food and starter culture isolates and the prevalence was higher among clinical strains, followed by food isolates; the lowest prevalence was observed for starter isolates.…”

Section: Virulence Of Enterococcimentioning

confidence: 99%

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Functional and safety aspects of enterococci in dairy foods

2008

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The genus Enterococcus like other LAB has also been featured in dairy industry for decades due to its specifi c biochemical traits such as lipolysis, proteolysis, and citrate breakdown, hence contributing typical taste and fl avor to the dairy foods. Furthermore, the production of bacteriocins by enterococci (enterocins) is well documented. These technological applications have led to propose enterococci as adjunct starters or protective cultures in fermented foods. Moreover, enterococci are nowadays promoted as probiotics, which are claimed for the maintenance of normal intestinal microfl ora, stimulation of the immune system and improvement of nutritional value of foods. At the same time, enterococci present an emerging pool of opportunistic pathogens for humans as they cause disease, possess agents for antibiotic resistance, and are frequently armed with potential virulence factors. Because of this 'dualistic' nature, the use of enterococci remains a debatable issue. However, based on a long history of safe association of particular enterococci with some traditional food fermentations, the use of such strains appears to bear no particular risk for human health. Abundance of knowledge as well as progress in molecular techniques has, however, enabled exact characterization and safety assessment of strains. Therefore, a balanced evaluation of both, benefi cial and undesirable nature of enterococci is required. A clear understanding of their status may, therefore, allow their safe use as a starter, or a probiotic strain. The present review describes the broader insight of the benefi ts and risks of enterococci in dairy foods and their safety assessment.

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“…[3][4][5] Enterococci are usually not included in probiotic preparations, due to their association with abnormal physiological conditions, underlying disease and immunosuppression. 6 Despite the few negative reports, clinical trials have shown that Enterococcus faecium SF68 is effective in the prevention and treatment of diarrhea 7 and lowers the cholesterol levels in serum. 8 Enterococcus faecium CRL 183 lowered cholesterol levels by 43% in in vitro tests 9 and E. faecium Fargo 688!…”

Section: Introductionmentioning

confidence: 99%

Reporter systems forin vivotracking of lactic acid bacteria in animal model studies

2015

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Bioluminescence (BLI) and fluorescence imaging (FI) allow for non-invasive detection of viable microorganisms from within living tissue and are thus ideally suited for in vivo probiotic studies. Highly sensitive optical imaging techniques detect signals from the excitation of fluorescent proteins, or luciferase-catalyzed oxidation reactions. The excellent relation between microbial numbers and photon emission allow for quantification of tagged bacteria in vivo with extreme accuracy. More information is gained over a shorter period compared to traditional pre-clinical animal studies. The review summarizes the latest advances in in vivo bioluminescence and fluorescence imaging and points out the advantages and limitations of different techniques. The practical application of BLI and FI in the tracking of lactic acid bacteria in animal models is addressed.

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Enterococci in foods—a conundrum for food safety

Cited by 491 publications

References 139 publications

Edible coatings as encapsulating matrices for bioactive compounds: a review

Edible coatings as encapsulating matrices for bioactive compounds: a review

Functional and safety aspects of enterococci in dairy foods

Reporter systems forin vivotracking of lactic acid bacteria in animal model studies

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