Microbial Foodborne Disease Outbreaks

Owusu‐Apenten, Richard; Vieira, Ernest

doi:10.1007/978-3-030-65433-7_8

Cited by 5 publications

(4 citation statements)

References 97 publications

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“…and Bacillus sp. are reported for food-borne outbreaks in Europe and the United States for consuming packed goods, especially for meat products and fruits and vegetables [145]. Due to such hazardous concerns, various sensitive packaging materials are innovated to communicate with the customer about the presence of any specific pathogenic microorganisms and their toxins.…”

Section: Indicators Sensitive To Spoilage Microorganisms and Toxinsmentioning

confidence: 99%

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Kishore,

Kumar

et al. 2024

Packag Technol Sci

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In recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.

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Section: Indicators Sensitive To Spoilage Microorganisms and Toxinsmentioning

confidence: 99%

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Kishore,

Kumar

et al. 2024

Packag Technol Sci

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“…Examples of these bacteria that may cause foodborne illness are Salmonella, Staphylococcus, Shigella, and Listeria" [12]. "S. aureus is one of the most popular sources of gastroenteritis worldwide, which is caused by the ingestion of food that contains preformed toxins.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Potentially Pathogenic Bacteria in Commercially Sold Seafood from Misamis Occidental, Philippines

Dumaloan-Canini,

Cadelinia,

Olarte-Bala

2024

EJNFS

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Seafood is a nutritious food that is an enviable component of a healthy diet. Nevertheless, there are health risks associated with the consumption of seafood. This study aimed to investigate the occurrence of potentially pathogenic Vibrio spp., Staphylococcus aureus, and Salmonella spp. in 200 seafood samples purchased from several retail outlets in Ozamiz City, Philippines. Different samples analyzed using standard microbiological techniques were clam, shrimp, squid, and fish (anchovy and oil sardines). The Vibrio species identified and isolated were V. parahaemolyticus (47%), V. cholerae (16%) and V. alginolyticus (9%). Thirty percent (30%) of the samples analyzed were positive for S. aureus and 9% of the samples were contaminated with Salmonella sp. The total aerobic plate count mean log10 cfu/g of clams, shrimps, head/gills, intestine of fish (oil sardine, anchovy), and squids were considered as medium to high risk of transmitting pathogenic bacteria. Moreover, the clams and head/gills of oil sardines were considered to be at medium to high risk of transmitting pathogenic V. parahaemolyticus. The findings revealed that seafood samples analyzed microbiologically were loaded with potentially pathogenic bacteria. This result is of public health concern because these organisms are documented as causes of food-borne diseases.

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“…Major pathogens liable for more than 90% of food-linked deaths are L. monocytogenes, E. coli O157:H7, Campylobacter, S. aureus, and Salmonella spp. (Owusu-Apenten and Vieira, 2022). Although Egyptian food products have been identified as the source of recent outbreaks, Egypt's annual foodborne illness rate and outbreak rate are currently unknown (EFSA, 2013).…”

Section: Introductionmentioning

confidence: 99%

Curcumin nanoparticles as a natural antioxidant and antimicrobial preservative against foodborne pathogens in processed chicken fingers

Morsy,

Al-Dalain,

Haddad

et al. 2023

Front. Sustain. Food Syst.

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IntroductionCurcumin has highly antimicrobial and antioxidant activities but has poor bioavailability and low solubility in water. The current study aimed to assess curcumin nanoparticles (Curcumin-NPs) antibacterial and antioxidant efficacy against some pathogens in chicken fingers at 4 °C/27 days.MethodsCurcumin-NPs with particle sizes of 80 ± 2 nm were synthesized using a planetary ball-mill and chitosan-gelatin nanoparticle (CS-G-NPs) solution and then placed into chicken fingers at three concentrations, (2, 5, and 10 μg g−1). The physicochemical properties, antioxidant activity, and antibacterial capacity were evaluated.Results and discussionCurcumin-NPs showed high phenolic content (67.48 mg GAE g−1) and antioxidant activity (22.47 μg ml−1) at 10 μg g−1 compared to other concentrations and curcumin bulk. Curcumin-NPs showed noticeably greater antibacterial ability (in vitro) against S. aureus (18 mm), E. coli (15 mm), and B. cereus (13 mm). In challenge studies, Curcumin-NPs effectively inhibited the three inoculated pathogens ~3–4 log CFU g−1; in vivo; in chicken fingers kept for up to 27 days, compared to the control. In curcumin-NPs chicken samples, the contents of thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) compared to the control were substantially lower (27 days). TEM analysis provided an estimate of the antibacterial mechanism of Curcumin-NPs. The findings demonstrated that Curcumin-NPs at 10 μg g−1 were more successful in reducing microbial load in chicken fingers as well as improving quality parameters, enhancing shelf life, and reducing lipid oxidation in poultry meat products.

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Microbial Foodborne Disease Outbreaks

Cited by 5 publications

References 97 publications

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Occurrence of Potentially Pathogenic Bacteria in Commercially Sold Seafood from Misamis Occidental, Philippines

Curcumin nanoparticles as a natural antioxidant and antimicrobial preservative against foodborne pathogens in processed chicken fingers

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