Prevalence of Antibiotic-resistant Salmonella in Vegetables and Fermented Foods and their Control by Lactic Acid Bacteria

Phuket, Nawarat Rattanadilok Na; Siripornadulsil, Surasak; Siripornadulsil, Wilailak

doi:10.22207/jpam.13.4.05

Cited by 3 publications

(2 citation statements)

References 39 publications

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“…Out of 112 research papers related to foodborne pathogens in Thailand from 2012 to 2021, 33 were considered for meta-analysis [ 4 , 31 , 34 , 35 , [69] , [70] , [71] , [72] , [73] , [74] , [75] , [76] , [77] , [78] , [79] , [80] , [81] , [82] , [83] , [84] , [85] , [86] , [87] , [88] , [89] , [90] , [91] , [92] , [93] , [94] , [95] , [96] , [97] ]. Among 11,753 AMR isolates 3526 (30%) were represented by E. coli 1744 (14.84%), Salmonella spp.…”

Section: Resultsmentioning

confidence: 99%

Comparative meta-analysis of antimicrobial resistance from different food sources along with one health approach in Italy and Thailand

et al. 2023

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Section: Resultsmentioning

confidence: 99%

Comparative meta-analysis of antimicrobial resistance from different food sources along with one health approach in Italy and Thailand

et al. 2023

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“…Clostridium botulinum is known for producing the neurotoxin, botulism, and was found in izushi (a traditional fermented fish product in Japan) and feseekh (a traditional fermented fish product in Egypt) (Ganapathiraju et al, 2019). Some fermented fish products were reported to be contaminated with Salmonella and Vibrio species such as pla-som (Phuket et al, 2019). Treatments like heating and adding spices may help counteract or prevent contamination of pathogenic and spoilage microorganisms (Karbowiak et al, 2023).…”

Section: Food Safety and Potential Public Health Risks Related To Fer...mentioning

confidence: 99%

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Wang

Chen

et al. 2023

Comp Rev Food Sci Food Safe

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Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non‐enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health‐promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial‐enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi‐omics technologies, biotechnology‐based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.

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Microbiological safety and microbiota of Kapi, Thai traditional fermented shrimp paste, from different sources

Nakamura

Kondo

Takahashi

et al. 2022

LWT

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Prevalence of Antibiotic-resistant Salmonella in Vegetables and Fermented Foods and their Control by Lactic Acid Bacteria

Cited by 3 publications

References 39 publications

Comparative meta-analysis of antimicrobial resistance from different food sources along with one health approach in Italy and Thailand

Comparative meta-analysis of antimicrobial resistance from different food sources along with one health approach in Italy and Thailand

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Microbiological safety and microbiota of Kapi, Thai traditional fermented shrimp paste, from different sources

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