Bacterial Communication in Foods


Book Description

It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are used for a process termed “quorum sensing” (QS), a phenomenon that enables bacteria to sense when the minimal number of cells, or “quorum,” is achieved for a concerted response to be initiated. Words such as “language” and “behavior” are frequently used to depict QS in the literature. More simply put, language and cross-talk between bacteria, and between bacteria and animal or plant hosts, determines the behavior (e.g., beneficial or pathogenic effects) of bacteria. Currently, the major concern is to understand and decode this language. Overall, bacterial cross-talk was mainly studied on environmental, plant, and human pathogenic bacteria. Few studies considered food-related lactic acid bacteria. The cross-talk between bacteria influences the behavior and, in turn, the environmental adaptation and phenotypes. Therefore, it is understood that bacterial cross-talk has important applicative repercussions. The language spoken between bacteria populating the same food ecosystem may condition the phenotypic traits of starter lactic acid bacteria and, consequently, their performance. This Brief aims to define the basis of cell-to-cell signalling in food fermentation and will highlight: (i) microbiology, nutritional, chemical and functional aspects; (ii) functional properties due to microbial adaptation to the gastrointestinal tract; (iii) principal phenotypes under control of QS circuitries; (iv) quorum quenching. This Brief will be the first reference on this topic and it will highlight the main results for a more productive industrial application. Draft content 1. Signals of food related Gram-negative and Gram-positive bacteria The chapter will describe the different signaling languages used by Gram-negative bacteria (N-acyl-L-homoserine lactones) and Gram-positive bacteria (based on the synthesis of post-translationally modified peptides) and the universal chemical lexicon, shared by both Gram-positive and -negative bacteria (autoinducer-2 through the activity of the LuxS enzyme). 2. Phenotypes related to quorum sensing The chapter will describe the bacterial phenotypes, such as virulence, biofilm maturation, bacteriocin synthesis, and secondary metabolite production under control of QS circuitries. 3. Cell-to-cell signalling in fermented food: sourdough The chapter will describe the language spoken between bacteria populating the same food ecosystem (sourdough) and will provide an overview of the conditioned phenotypic traits of starter lactic acid bacteria and, consequently, their performance. 4. Cell-to-cell signalling in fermented food: yoghurt The chapter will describe the language spoken between bacteria populating the same food ecosystem (yoghurt) and will provide an overview of the conditioned phenotypic traits of starter lactic acid bacteria and, consequently, their performance. 5. Probiotic message at the intra-, inter-species and inter-kingdom level The chapter will describe the mechanisms that regulate the interaction between microorganism and host, and the capacity of the microorganism to adapt to environment. Particular reference will also be made to: (i) pathogen inhibition and restoration of microbial homeostasis through microbe-microbe interactions; (ii) enhancement of epithelial barrier function; and (iii) modulation of immune responses. 6. New Perspectives of quorum sensing This chapter will provide an overview of the future perspective regarding quorum sensing, showing that bacterial cross-talk may have important applicative repercussions. It will highlight the interference on the language of QS, which is defined as quorum quenching (QQ). Increasing translation of the bacterial cross-talk has shown that in some environmental circumstances, quenching of the language may occur.




Microbial Contamination and Food Degradation


Book Description

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. - Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies - Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis - Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems




Implication of Quorum Sensing and Biofilm Formation in Medicine, Agriculture and Food Industry


Book Description

The book illustrates the role of quorum sensing in the food industry, agriculture, veterinary sciences, and medicine. It highlights the importance of quorum sensing in regulating diverse cellular functions in microbes, including virulence, pathogenesis, controlled-gene expression systems, and antibiotic resistance. This book also describes the role of quorum sensing in survival behavior and antibiotic resistance in bacteria. Further, it reviews the major role played by quorum sensing in food spoilage, biofilm formation, and food-related pathogenesis. It also explores the methods for the detection and quantification of quorum sensing signals. It also presents antimicrobial and anti-quorum sensing activities of medicinal plants. Finally, the book elucidates a comprehensive yet representative description of basic and applied aspects of quorum sensing inhibitors. This book serves an ideal guide for researchers to understand the implications of quorum sensing in the food industry, medicine, and agriculture.




The Use of Drugs in Food Animals


Book Description

The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.




Advances in Microbial Food Safety


Book Description

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management. - Extends the breadth and coverage of the first volume in the series - Includes updates on specific pathogens and safety for specific foods - Reviews both detection and management of foodborne pathogens




Microbial Safety of Minimally Processed Foods


Book Description

While minimally processed foods satisfy the increasing demand for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, they also carry a greater risk of diseases if they are improperly handled. This book explores novel food-borne disease prevention solutions from the perspectives of food producers, handlers, consumers, inspectors, and researchers. It reports on the latest research on assuring the microbial safety of meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It also explores methods used for pathogen detection and preventing future pathogen occurrences and evaluates HACCP regulations and risk assessments.







Molecular Food Microbiology


Book Description

The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has since quietly revolutionized many fields of biological science, including food microbiology. Exploiting the power and versatility of molecular technologies, molecular food microbiology extends and greatly improves on phenotypically based food microbiology, leading to the development of better diagnostics for foodborne infections and intoxications, and contributing to the design of more effective therapeutics and prophylaxes against foodborne diseases. Forming part of the Food Microbiology series, Molecular Food Microbiology provides a state of art coverage on molecular techniques applicable to food microbiology. While the introductory chapter contains an overview on the principles of current DNA, RNA and protein techniques and discusses their utility in helping solve practical problems that food microbiology is facing now and in the future, the remaining chapters present detailed moleuclar analyses of selective foodborne viruses, bacteria, fungi and parasites. Key Features: Contains a state of art overview on moleuclar techniques applicable to food microbiology research and development Presents in-depth molecular analysis of selective foodborne viruses, bacteria, fungi and parasites Highlights the utility of molecular tecniques for accurate diagnosis and effective control of foodborne diseases Includes expert contributions from international scientists involved in molecular food microbiology research Represents a highly informative textbook for students majoring in food, medical, and veterinary microbiology Offers a contemporary reference for scholars and educators wishing to keep abreast with the latest developments in molecular food microbiology With contributions from international scientists involved in molecular food microbiology research, this book constitutes an informative textbook for undergraduates and postgraduates majoring in food, medical, and veterinary microbiology; represents an indispensable guide for food, medical, and veterinary scientists engaged in molecular food microbiology research and development; and offers a contemporary update for scholars and educators trying to keep in touch with the latest developments in molecular food microbiology.




Microbial Fermentation for Improved Sensory Properties and Functionality of Sustainable Foods


Book Description

Traditional foods such as red meat and beer have unique, recognizable and desirable sensory traits. However, public awareness about health and the climate crisis is now driving consumers and governmental organizations to consume less meat and alcohol. These recognizable flavors are either missing in novel foods because the material is different (plant-based) or removed after the fermentation process. Therefore, there is a need for innovation of the flavor, texture and trigeminal sensations to meet the expectations for the expanding consumer groups. Improvements with proteins and microbial fermentation processes are currently in the process of making novel foods a global commercial success. For example, recent progress in plant-based foods has focused on the production of proteins that may lead to umami flavors and precursors that are transformed into savory flavor compounds in the cooking process. New non-conventional yeast species provide a very promising route to bioflavoring of foods and beverages. In addition, the nutritious value of foods can be dramatically improved by introducing new pathways that produce vitamins and micronutrients, for example for vulnerable groups, such as elderly people with a limited diversity of food choice. The functionality of the food may also be increased by the release/synthesis of bioactive compounds with functional potential (antimicrobial, antioxidant, immunomodulatory activities etc.).