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1
SMITH, JAMES L. "Arthritis and Foodborne Bacteria." Journal of Food Protection 57, no. 10 (October 1, 1994): 935–41. http://dx.doi.org/10.4315/0362-028x-57.10.935.
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Diarrheic episodes caused by the foodborne pathogens Campylobacter, Salmonella, Shigella or Yersinia may lead to a sterile arthritis such as reactive arthritis, Reiter's syndrome or ankylosing spondylitis. Reiter's syndrome and reactive arthritis have been shown to be sequelae in a few well-studied bacterial food poisoning outbreaks. Reactive arthritis, Reiter's syndrome and ankylosing spondylitis show strong familial association related to the gene for HLA-B27 (HLA = human leucocyte antigen) antigen. Why HLA-B27-positive individuals are more susceptible to arthritis is not known, but molecular mimicry between the HLA-B27 antigen and antigens of triggering bacteria has been demonstrated and this mimicry has been proposed as a mechanism involved in etiology of the arthritides. Antigens from bacteria that triggered the arthritis are present in arthritic joints but bacterial cells are not found. Antibodies and T-cells specific for the triggering bacteria have been demonstrated in arthritic patients. T-cells present in synovial joints respond specifically to the particular arthritic triggering pathogen. The cells that respond to bacterial antigens belong to the T-cell subset TH1 that secrete a limited number of cytokines but it is not known if cytokines are involved in arthritis. A few studies have demonstrated that T-cells from the joints of arthritic patients respond to both bacterial and human heat shock proteins indicating that autoimmunity may be involved in causation of arthritis. While only about 2% of a population exposed to a triggering infection will acquire arthritis, these individuals undergo pain and suffering as well as economic hardships as a result of their disease.
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Aladhadh, Mohammed. "A Review of Modern Methods for the Detection of Foodborne Pathogens." Microorganisms 11, no. 5 (April 24, 2023): 1111. http://dx.doi.org/10.3390/microorganisms11051111.
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Despite the recent advances in food preservation techniques and food safety, significant disease outbreaks linked to foodborne pathogens such as bacteria, fungi, and viruses still occur worldwide indicating that these pathogens still constitute significant risks to public health. Although extensive reviews of methods for foodborne pathogens detection exist, most are skewed towards bacteria despite the increasing relevance of other pathogens such as viruses. Therefore, this review of foodborne pathogen detection methods is holistic, focusing on pathogenic bacteria, fungi, and viruses. This review has shown that culture-based methods allied with new approaches are beneficial for the detection of foodborne pathogens. The current application of immunoassay methods, especially for bacterial and fungal toxins detection in foods, are reviewed. The use and benefits of nucleic acid-based PCR methods and next-generation sequencing-based methods for bacterial, fungal, and viral pathogens’ detection and their toxins in foods are also reviewed. This review has, therefore, shown that different modern methods exist for the detection of current and emerging foodborne bacterial, fungal, and viral pathogens. It provides further evidence that the full utilization of these tools can lead to early detection and control of foodborne diseases, enhancing public health and reducing the frequency of disease outbreaks.
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RANGEL-VARGAS, ESMERALDA, ANAIS M. LUNA-ROJO, ARTURO CADENA-RAMÍREZ, REFUGIO TORRES-VITELA, CARLOS A. GÓMEZ-ALDAPA, ANGÉLICA VILLARRUEL-LÓPEZ, ALEJANDRO TÉLLEZ-JURADO, JOSÉ R. VILLAGÓMEZ-IBARRA, ROSALÍA REYNOSO-CAMACHO, and JAVIER CASTRO-ROSAS. "Behavior of 11 Foodborne Bacteria on Whole and Cut Mangoes var. Ataulfo and Kent and Antibacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly onto Mangoes Contaminated with Foodborne Bacteria." Journal of Food Protection 81, no. 5 (April 5, 2018): 743–53. http://dx.doi.org/10.4315/0362-028x.jfp-17-258.
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ABSTRACT The behavior of foodborne bacteria on whole and cut mangoes and the antibacterial effect of Hibiscus sabdariffa calyx extracts and chemical sanitizers against foodborne bacteria on contaminated mangoes were investigated. Mangoes var. Ataulfo and Kent were used in the study. Mangoes were inoculated with Listeria monocytogenes, Shigella flexneri, Salmonella Typhimurium, Salmonella Typhi, Salmonella Montevideo, Escherichia coli strains (O157:H7, non-O157:H7 Shiga toxin–producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative). The antibacterial effect of five roselle calyx extracts (water, ethanol, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against foodborne bacteria were evaluated on contaminated mangoes. The dry extracts obtained with ethanol, methanol, acetone, and ethyl acetate were analyzed by nuclear magnetic resonance spectroscopy to determine solvent residues. Separately, contaminated whole mangoes were immersed in five hibiscus extracts and in sanitizers for 5 min. All foodborne bacteria attached to mangoes. After 20 days at 25 ± 2°C, all foodborne bacterial strains on whole Ataulfo mangoes had decreased by approximately 2.5 log, and on Kent mangoes by approximately 2 log; at 3 ± 2°C, they had decreased to approximately 1.9 and 1.5 log, respectively, on Ataulfo and Kent. All foodborne bacterial strains grew on cut mangoes at 25 ± 2°C; however, at 3 ± 2°C, bacterial growth was inhibited. Residual solvents were not detected in any of the dry extracts by nuclear magnetic resonance. Acetonic, ethanolic, and methanolic roselle calyx extracts caused a greater reduction in concentration (2 to 2.6 log CFU/g) of all foodborne bacteria on contaminated whole mangoes than the sodium hypochlorite, colloidal silver, and acetic acid. Dry roselle calyx extracts may be a potentially useful addition to disinfection procedures of mangoes.
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Chen, Lili, Jikai Wang, Ronghua Zhang, Hexiang Zhang, Xiaojuan Qi, Yue He, and Jiang Chen. "An 11-Year Analysis of Bacterial Foodborne Disease Outbreaks in Zhejiang Province, China." Foods 11, no. 16 (August 9, 2022): 2382. http://dx.doi.org/10.3390/foods11162382.
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Background: Foodborne diseases are a growing public health problem and contribute significantly to the global burden of disease and mortality. Bacteria are the most common foodborne pathogens. We aimed to explore characteristics of bacterial foodborne disease outbreaks (FBDOs) in Zhejiang Province and to provide data support for foodborne disease prevention and control. Methods: Descriptive statistical methods were used to analyze the data reported by centers for disease control (CDCs) at all levels in Zhejiang Province through Foodborne Disease Outbreaks Surveillance System (FDOSS) during 2010–2020. Results: CDCs in Zhejiang Province reported 517 bacterial FBDOs in 11 years, resulting in 7031 cases, 911 hospitalizations, and 3 deaths. Vibrio parahaemolyticus had the highest number of outbreaks, accounting for 58.41% of the total bacterial outbreaks, followed by Salmonella (18.38%). In all settings, restaurants (37.14%), staff canteens (11.99%), and households (11.80%) were responsible for the large number of outbreaks. Aquatic products (42.08%), meat and meat products (23.56%), cereals (10.81%), and flour products (9.27%) were the most common single foods reported. Further analysis showed that the settings and food vehicles of outbreaks caused by different pathogens were different. Conclusions: Bacterial outbreaks are the most common type of FBDOs in Zhejiang Province. By analyzing the epidemiological characteristics of common pathogenic bacteria, we can identify the etiology, food, and setting that the government needs to focus on, and issue relevant targeted policies to reduce the number of FBDOs.
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Mira Miralles, Marina, Lucia Maestre-Carballa, Monica Lluesma-Gomez, and Manuel Martinez-Garcia. "High-Throughput 16S rRNA Sequencing to Assess Potentially Active Bacteria and Foodborne Pathogens: A Case Example in Ready-to-Eat Food." Foods 8, no. 10 (October 11, 2019): 480. http://dx.doi.org/10.3390/foods8100480.
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Technologies to detect the entire bacterial diversity spectra and foodborne pathogens in food represent a fundamental advantage in the control of foodborne illness. Here, we applied high-throughput 16S rRNA sequencing of amplicons obtained by PCR and RT-PCR from extracted DNA and RNA targeting the entire bacterial community and the active bacterial fraction present in some of the most consumed and distributed ready-to-eat (RTE) salad brands in Europe. Customer demands for RTE food are increasing worldwide along with the number of associated foodborne illness and outbreaks. The total aerobic bacterial count in the analyzed samples was in the range of 2–4 × 106 CFU/g (SD ± 1.54 × 106). Culture validated methods did not detect Salmonella spp., Escherichia coli, and other fecal coliforms. 16S rRNA gene Illumina next-generation sequencing (NGS) data were congruent with these culture-based results and confirmed that these and other well-known foodborne bacterial pathogens, such as Listeria, were not detected. However, the fine-resolution of the NGS method unveiled the presence of the opportunistic pathogens Aeromonas hydrophyla and Rahnella aquatilis (relative frequency of 1.33–7.33%) that were metabolically active in addition to non-pathogenic, active members of Yersinia spp. (relative frequency of 0.0015–0.003%). The common ail and foxA marker genes of Yersinia enterocolitica were not detected by qPCR. Finally, our NGS data identified to non-pathogenic Pseudomonas spp. as the most abundant and metabolically active bacteria in the analyzed RTE salads (53–75% of bacterial abundance). Our data demonstrate the power of sequencing, in parallel, both 16S rRNA and rDNA to identify and discriminate those potentially and metabolically active bacteria and pathogens to provide a more complete view that facilitates the control of foodborne diseases, although further work should be conducted to determine the sensitivity of this method for targeting bacteria
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Harris, J. B. "Foodborne and Waterborne Bacterial Pathogens." Clinical Infectious Diseases 56, no. 12 (March 13, 2013): 1849–50. http://dx.doi.org/10.1093/cid/cit138.
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D.V.M., Martin Wiedmann. "Subtyping of Bacterial Foodborne Pathogens." Nutrition Reviews 60, no. 7 (July 1, 2002): 201–8. http://dx.doi.org/10.1301/00296640260184273.
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Allen, Kevin J. "Genomics of Foodborne Bacterial Pathogens." Food Microbiology 28, no. 8 (December 2011): 1415–16. http://dx.doi.org/10.1016/j.fm.2011.07.012.
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GREER, G. GORDON. "Bacteriophage Control of Foodborne Bacteria†." Journal of Food Protection 68, no. 5 (May 1, 2005): 1102–11. http://dx.doi.org/10.4315/0362-028x-68.5.1102.
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Bacteriophages are measurable components of the natural microflora in the food production continuum from the farm to the retail outlet. Phages are remarkably stable in these environments and are readily recovered from soil, sewage, water, farm and processing plant effluents, feces, and retail foods. Purified high-titer phage lysates have been used for the species-specific control of bacteria during the pre- and postharvest phases of food production and storage. For example, the inhibition of the phytopathogens Erwinia amylovara and Xanthomonas campestris has reduced the incidence of diseases such as fire blight in apples and bacterial spot of tomato and peaches. Research on preslaughter treatment of food animals has demonstrated phage control of salmonellosis in chickens, enteropathogenic Escherichia coli infections in calves, piglets, and lambs, and E. coli O157:H7 shedding by beef cattle. Phages have also been applied to control the growth of pathogens such as Listeria monocytogenes, Salmonella, and Campylobacter jejuni in a variety of refrigerated foods such as fruit, dairy products, poultry, and red meats. Phage control of spoilage bacteria (e.g., Pseudomonas spp. and Brochothrix thermosphacta) in raw chilled meats can result in a significant extension of storage life. Phage biocontrol strategies for food preservation have the advantages of being self-perpetuating, highly discriminatory, natural, and cost-effective. Some of the drawbacks of biopreservation with phages are a limited host range, the requirement for threshold numbers of the bacterial targets, phage-resistant mutants, and the potential for the transduction of undesirable characteristics from one bacterial strain to another. Most research to date has involved experimentally infected plants and animals or artificially inoculated foods. This technology must be transferred to the field and to commercial environments to assess the possibility of controlling natural contaminants under more realistic production and processing conditions.
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Wu, Tailin, Ajay Kumar Yagati, and Junhong Min. "Electrochemical Detection of Different Foodborne Bacteria for Point-of-Care Applications." Biosensors 13, no. 6 (June 12, 2023): 641. http://dx.doi.org/10.3390/bios13060641.
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Bacterial infections resulting from foodborne pathogenic bacteria cause millions of infections that greatly threaten human health and are one of the leading causes of mortality around the world. To counter this, the early, rapid, and accurate detection of bacterial infections is very important to address serious health issue concerns. We, therefore, present an electrochemical biosensor based on aptamers that selectively bind with the DNA of specific bacteria for the accurate and rapid detection of various foodborne bacteria for the selective determination of bacterial infection types. Different aptamers were synthesized and immobilized on Au electrodes for selective bindings of different types of bacterial DNA (Escherichia coli, Salmonella enterica, and Staphylococcus aureus) for the accurate detection and quantification of bacterial concentrations from 101 to 107 CFU/mL without using any labeling methods. Under optimized conditions, the sensor showed a good response to the various concentrations of bacteria, and a robust calibration curve was obtained. The sensor could detect the bacterial concentration at meager quantities and possessed an LOD of 4.2 × 101, 6.1 × 101, and 4.4 × 101 CFU/mL for S. Typhimurium, E. Coli, and S. aureus, respectively, with a linear range from 100 to 104 CFU/mL for the total bacteria probe and 100 to 103 CFU/mL for individual probes, respectively. The proposed biosensor is simple and rapid and has shown a good response to bacterial DNA detections and thus can be applied in clinical applications and food safety monitoring.
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Corcionivoschi, Nicolae, and Ozan Gundogdu. "Foodborne Pathogen Campylobacter." Microorganisms 9, no. 6 (June 8, 2021): 1241. http://dx.doi.org/10.3390/microorganisms9061241.
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Ariyanti, Tati. "The Use of Bacteriophage for Detection and Biocontrol of Foodborne Pathogen." Indonesian Bulletin of Animal and Veterinary Sciences 28, no. 1 (March 3, 2018): 33. http://dx.doi.org/10.14334/wartazoa.v28i1.1791.
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Bacteriophages are viruses that have ability to attack bacterial cells in specific receptors, infect, multiply in bacterial cells and eventually lyse bacterial cells. This unique bacteriophage character is highly beneficial because it is harmless to mammalian cells and does not interfere with natural microbes. Bacteriophages are easy to obtain because they are widespread in the environment such as soil, water, animal, and farm waste or food. This paper describes the potential use of bacteriophages to detect pathogen and foodborne pathogen biocontrol. Bacteriophages are very potential to control the growth of pathogenic bacteria both in food industry and environment. Bacteriophages act as antibiotics, detection tool for pathogenic bacteria in the food chain, food biopreservative from pathogen bacteria contamination, and foodborne disease prevention. Although research on bacteriophage in Indonesia has not been widely reported, research on bacteriophage utilization is being carried on.
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Bianchi, Frans, and Geert van den Bogaart. "Vacuolar escape of foodborne bacterial pathogens." Journal of Cell Science 134, no. 5 (September 1, 2020): jcs247221. http://dx.doi.org/10.1242/jcs.247221.
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ABSTRACTThe intracellular pathogens Listeria monocytogenes, Salmonella enterica, Shigella spp. and Staphylococcus aureus are major causes of foodborne illnesses. Following the ingestion of contaminated food or beverages, pathogens can invade epithelial cells, immune cells and other cell types. Pathogens survive and proliferate intracellularly via two main strategies. First, the pathogens can remain in membrane-bound vacuoles and tailor organellar trafficking to evade host-cell defenses and gain access to nutrients. Second, pathogens can rupture the vacuolar membrane and proliferate within the nutrient-rich cytosol of the host cell. Although this virulence strategy of vacuolar escape is well known for L. monocytogenes and Shigella spp., it has recently become clear that S. aureus and Salmonella spp. also gain access to the cytosol, and that this is important for their survival and growth. In this Review, we discuss the molecular mechanisms of how these intracellular pathogens rupture the vacuolar membrane by secreting a combination of proteins that lyse the membranes or that remodel the lipids of the vacuolar membrane, such as phospholipases. In addition, we also propose that oxidation of the vacuolar membrane also contributes to cytosolic pathogen escape. Understanding these escape mechanisms could aid in the identification of new therapeutic approaches to combat foodborne pathogens.
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Bezirtzoglou, Eugenia. "Non-Bacterial Agents of Foodborne Illness." Microbial Ecology in Health and Disease 12, no. 2 (January 2000): 105–9. http://dx.doi.org/10.1080/089106000750060369.
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Khan, Azima, and Sammita Jadhav. "Neglected Bacterial Foodborne Pathogens in India." Indian Journal of Public Health Research & Development 10, no. 7 (2019): 1645. http://dx.doi.org/10.5958/0976-5506.2019.01834.5.
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Huo, Chen, Wang, Cai, Qi, Xia, Wen, and Lin. "Continuous-Flow Separation and Efficient Concentration of Foodborne Bacteria from Large Volume Using Nickel Nanowire Bridge in Microfluidic Chip." Micromachines 10, no. 10 (September 25, 2019): 644. http://dx.doi.org/10.3390/mi10100644.
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Separation and concentration of target bacteria has become essential to sensitive and accurate detection of foodborne bacteria to ensure food safety. In this study, we developed a bacterial separation system for continuous-flow separation and efficient concentration of foodborne bacteria from large volume using a nickel nanowire (NiNW) bridge in the microfluidic chip. The synthesized NiNWs were first modified with the antibodies against the target bacteria and injected into the microfluidic channel to form the NiNW bridge in the presence of the external arc magnetic field. Then, the large volume of bacterial sample was continuous-flow injected to the channel, resulting in specific capture of the target bacteria by the antibodies on the NiNW bridge to form the NiNW–bacteria complexes. Finally, these complexes were flushed out of the channel and concentrated in a lower volume of buffer solution, after the magnetic field was removed. This bacterial separation system was able to separate up to 74% of target bacteria from 10 mL of bacterial sample at low concentrations of ≤102 CFU/mL in 3 h, and has the potential to separate other pathogenic bacteria from large volumes of food samples by changing the antibodies.
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Gummalla, Vimathi S., Yujie Zhang, Yen-Te Liao, and Vivian C. H. Wu. "The Role of Temperate Phages in Bacterial Pathogenicity." Microorganisms 11, no. 3 (February 21, 2023): 541. http://dx.doi.org/10.3390/microorganisms11030541.
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Bacteriophages are viruses that infect bacteria and archaea and are classified as virulent or temperate phages based on their life cycles. A temperate phage, also known as a lysogenic phage, integrates its genomes into host bacterial chromosomes as a prophage. Previous studies have indicated that temperate phages are beneficial to their susceptible bacterial hosts by introducing additional genes to bacterial chromosomes, creating a mutually beneficial relationship. This article reviewed three primary ways temperate phages contribute to the bacterial pathogenicity of foodborne pathogens, including phage-mediated virulence gene transfer, antibiotic resistance gene mobilization, and biofilm formation. This study provides insights into mechanisms of phage–bacterium interactions in the context of foodborne pathogens and provokes new considerations for further research to avoid the potential of phage-mediated harmful gene transfer in agricultural environments.
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Townsend, David E., and Ali Naqui. "Comparison of SimPlate TotalTM Plate Count Test with Plate Count Agar Method for Detection and Quantitation of Bacteria in Food." Journal of AOAC INTERNATIONAL 81, no. 3 (May 1, 1998): 563–70. http://dx.doi.org/10.1093/jaoac/81.3.563.
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abstract The SimPlateTM Total Plate Count (TPC) test, developed by IDEXX Laboratories, Inc., detects and quantitates total bacterial concentration in food after 24 h of incubation. The performance of SimPlate TPC was compared with that of the plate count agar (PCA) method for enumerating total bacterial concentration of 255 food samples representing 15 different food matrixes. Total bacterial counts on SimPlate TPC were measured after 24 h of incubation and plotted against values obtained from PCA after 48 h. Simple regression analysis of the data showed strong correlation between the methods (r = 0.95); the sensitivity of SimPlate TPC for foodborne bacteria was 96% relative to PCA (slope = 0.96). It was concluded that SimPlate TPC is a suitable alternative for the detection and quantitation of foodborne bacteria. The method has been granted Performance Tested Certification by the AOAC Research Institute.
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Yousef, Naeima M. H., Doaa M. Abd El- Aziz, and Martina A. Mansour. "Molecular characterization of foodborne pathogenic bacteria recovered from fermented meat products." Journal of Multidisciplinary Sciences 3, no. 2 (August 6, 2021): 1–10. http://dx.doi.org/10.33888/jms.2021.321.
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Foodborne pathogenic bacteria are causing diseases with a significant effect on human health and the economy. The four most common bacterial foodborne pathogens were isolated from different fermented meat products and characterized molecularly in the current study. A total of 20 random samples of fermented meat products, including Hotdog, pepperoni, salami, sausage, and luncheon (4 from each), were collected from different markets to be examined bacteriologically for detection of foodborne pathogenic bacteria. The samples were tested by culture for the presence of bacteria. PCR was used as a diagnostic tool for the proper identification of foodborne pathogenic bacteria. So, the pure isolates were identified and confirmed by PCR- based method using specific primers for each genus. The isolated pathogenic bacteria were identified as Escherichia coli 0157:H7, Listeria monocytogenes, Salmonella sp. and Staphylococcus aureus. Out of 20 samples, only one sample contains E. coli 0157:H7. Listeria monocytogenes and Salmonella spp. were isolated from two samples. At the same time, S. aureus was found in 6 samples, one of which was mecA positive. The results revealed the presence of foodborne pathogenic bacteria in fermented meat samples. So, to decrease the human hazard risk and a major public health threat associated with foodborne pathogenic bacteria and their toxins, a greater emphasis should be applied in control and prevention of contamination during processing and manipulation.
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Naher, Akhtarun, Sadia Afroz, and Shahida Hamid. "Cockroach Associated Foodborne Pathogens: Distribution and Antibiogram." Bangladesh Medical Research Council Bulletin 44, no. 1 (June 6, 2018): 30–38. http://dx.doi.org/10.3329/bmrcb.v44i1.36802.
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Cockroaches are among the most common pests in public dwellings and health facilities. Owing to their close association with man and all his surroundings they are consideredas potential carrier and transmitter of human diseases. In hospital, cockroaches are the possible vector of nosocomial infection, specially for the transmission of drug resistant bacteria. The aim of the present study was to identify the major cockroach species, to isolate common foodborne pathogens from cockroach and to determine the antibiotic susceptibility pattern of isolated bacteria. This casecontrol study was conducted on cockroaches captured from hospital, restaurants and houses in Dhaka city, from a period of July to December 2014. A total of 450 cockroaches were collected. Among these 300 cockroaches (150 from hospital and 150 from restaurants) were considered as case and 150 cockroaches from houses were enrolled as control group. All (100%) cockroaches were identified as Blattellagermanica. Examination of external surface and gut homogenates showed that all (100%) cockroaches carried bacteria, while carriage rate of fungi and parasites were 28.2% and 3.7% respectively. Of 1901 isolated bacteria, Escherichia coli (15.3%), Pseudomonas aeruginosa (14.4%) and Salmonella spp.(12.9%) were the predominant bacteria. Other bacteria of medical relevance included,Shigella spp. (6.4%), Klebsiella spp. (8.8%), Proteus spp. (9.6%) and Staphylococcus aureus (4.3%). Antibiotic resistance pattern showed high resistance rate (62.4%) of bacterial isolates to different antibiotics. Additionally, 1051(55.3%) of the isolates were multi drug resistant (MDR) strains, which were resistant to 5-14 antibiotics. The findings of this study revealed that, cockroaches are potential source of pathogenic microorganisms including multi drug resistant bacterial strains, which could be a major threat to public health. Hence, effective preventive and control measures are required to minimize cockroach related infections.Bangladesh Med Res Counc Bull 2018; 44(1):30-38
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Girma, Abayeneh, Birhanu Abera, Bawoke Mekuye, and Gedefaw Mebratie. "Antibacterial Activity and Mechanisms of Action of Inorganic Nanoparticles against Foodborne Bacterial Pathogens: A Systematic Review." IET Nanobiotechnology 2024 (January 16, 2024): 1–25. http://dx.doi.org/10.1049/2024/5417924.
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Foodborne disease outbreaks due to bacterial pathogens and their toxins have become a serious concern for global public health and security. Finding novel antibacterial agents with unique mechanisms of action against the current spoilage and foodborne bacterial pathogens is a central strategy to overcome antibiotic resistance. This study examined the antibacterial activities and mechanisms of action of inorganic nanoparticles (NPs) against foodborne bacterial pathogens. The articles written in English were recovered from registers and databases (PubMed, ScienceDirect, Web of Science, Google Scholar, and Directory of Open Access Journals) and other sources (websites, organizations, and citation searching). “Nanoparticles,” “Inorganic Nanoparticles,” “Metal Nanoparticles,” “Metal–Oxide Nanoparticles,” “Antimicrobial Activity,” “Antibacterial Activity,” “Foodborne Bacterial Pathogens,” “Mechanisms of Action,” and “Foodborne Diseases” were the search terms used to retrieve the articles. The PRISMA-2020 checklist was applied for the article search strategy, article selection, data extraction, and result reporting for the review process. A total of 27 original research articles were included from a total of 3,575 articles obtained from the different search strategies. All studies demonstrated the antibacterial effectiveness of inorganic NPs and highlighted their different mechanisms of action against foodborne bacterial pathogens. In the present study, small-sized, spherical-shaped, engineered, capped, low-dissolution with water, high-concentration NPs, and in Gram-negative bacterial types had high antibacterial activity as compared to their counterparts. Cell wall interaction and membrane penetration, reactive oxygen species production, DNA damage, and protein synthesis inhibition were some of the generalized mechanisms recognized in the current study. Therefore, this study recommends the proper use of nontoxic inorganic nanoparticle products for food processing industries to ensure the quality and safety of food while minimizing antibiotic resistance among foodborne bacterial pathogens.
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Jaglic, Zoran, Mickaël Desvaux, Agnes Weiss, Live L. Nesse, Rikke L. Meyer, Katerina Demnerova, Herbert Schmidt, et al. "Surface adhesins and exopolymers of selected foodborne pathogens." Microbiology 160, no. 12 (December 1, 2014): 2561–82. http://dx.doi.org/10.1099/mic.0.075887-0.
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The ability of bacteria to bind different compounds and to adhere to biotic and abiotic surfaces provides them with a range of advantages, such as colonization of various tissues, internalization, avoidance of an immune response, and survival and persistence in the environment. A variety of bacterial surface structures are involved in this process and these promote bacterial adhesion in a more or less specific manner. In this review, we will focus on those surface adhesins and exopolymers in selected foodborne pathogens that are involved mainly in primary adhesion. Their role in biofilm development will also be considered when appropriate. Both the clinical impact and the implications for food safety of such adhesion will be discussed.
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Almaary, Khalid Salmeen. "Food-Borne Diseases and their Impact on Health." Biosciences Biotechnology Research Asia 20, no. 3 (October 5, 2023): 745–55. http://dx.doi.org/10.13005/bbra/3129.
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Food safety remains a vulnerable issue in the face of foodborne disease outbreaks, which have significant consequences for individuals, the food industry, and the economy. This article aimed to investigate the impact of food borne diseases on food quality along with the public health concerns related to contaminated foods. This study was conducted through secondary data extracted from the literature on an emerging and concerning topic, which revealed that the emergence of antibiotic resistance in foodborne bacteria has a significant impact on public health. Resistant bacterial infections pose considerable costs to society and threats to food safety and the health of the population as a whole. Multidrug-resistant microorganisms causing illnesses possess several biological mechanisms to counteract the drugs’ effectiveness and avoid being killed by them. It has been extracted that foodborne illnesses are caused by bacterial infections from various pathogens, including Clostridium perfringens, Clostridium botulinum, Listeria monocytogenes, Vibrio spp., Shigella spp., Escherichia coli, Campylobacter spp., and Salmonella spp. Foodborne illness epidemiological surveillance methods are powerful tools for monitoring the phenomenon that occurs in populations. These population-based approaches, focused on advancing technology and advanced molecular subtyping available to public health laboratories, are essentially suitable for cooperation with foodborne diseases correlated with cluster-produced and widely distributed food products.
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Lambrecht, Ellen, Julie Baré, Natascha Chavatte, Wim Bert, Koen Sabbe, and Kurt Houf. "Protozoan Cysts Act as a Survival Niche and Protective Shelter for Foodborne Pathogenic Bacteria." Applied and Environmental Microbiology 81, no. 16 (June 12, 2015): 5604–12. http://dx.doi.org/10.1128/aem.01031-15.
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ABSTRACTThe production of cysts, an integral part of the life cycle of many free-living protozoa, allows these organisms to survive adverse environmental conditions. Given the prevalence of free-living protozoa in food-related environments, it is hypothesized that these organisms play an important yet currently underinvestigated role in the epidemiology of foodborne pathogenic bacteria. Intracystic bacterial survival is highly relevant, as this would allow bacteria to survive the stringent cleaning and disinfection measures applied in food-related environments. The present study shows that strains of widespread and important foodborne bacteria (Salmonella enterica,Escherichia coli,Yersinia enterocolitica, andListeria monocytogenes) survive inside cysts of the ubiquitous amoebaAcanthamoeba castellanii, even when exposed to either antibiotic treatment (100 μg/ml gentamicin) or highly acidic conditions (pH 0.2) and resume active growth in broth media following excystment. Strain- and species-specific differences in survival periods were observed, withSalmonella entericasurviving up to 3 weeks inside amoebal cysts. Up to 53% of the cysts were infected with pathogenic bacteria, which were located in the cyst cytosol. Our study suggests that the role of free-living protozoa and especially their cysts in the persistence and epidemiology of foodborne bacterial pathogens in food-related environments may be much more important than hitherto assumed.
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HUI, YEW WOH, and GARY A. DYKES. "Modulation of Cell Surface Hydrophobicity and Attachment of Bacteria to Abiotic Surfaces and Shrimp by Malaysian Herb Extracts." Journal of Food Protection 75, no. 8 (August 1, 2012): 1507–11. http://dx.doi.org/10.4315/0362-028x.jfp-12-062.
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The use of simple crude water extracts of common herbs to reduce bacterial attachment may be a cost-effective way to control bacterial foodborne pathogens, particularly in developing countries. The ability of water extracts of three common Malaysian herbs (Andrographis paniculata, Eurycoma longifolia, and Garcinia atroviridis) to modulate hydrophobicity and attachment to surfaces of five food-related bacterial strains (Bacillus cereus ATCC 14576, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 10145, Salmonella Enteritidis ATCC 13076, Staphylococcus aureus ATCC 25923) were determined. The bacterial attachment to hydrocarbon assay was used to determine bacterial hydrophobicity. Staining and direct microscopic counts were used to determine attachment of bacteria to glass and stainless steel. Plating on selective media was used to determine attachment of bacteria to shrimp. All extracts were capable of either significantly (P < 0.05) increasing or decreasing bacterial surface hydrophobicity, depending on the herb extract and bacteria combination. Bacterial attachment to all surfaces was either significantly (P < 0.05) increased or decreased, depending on the herb extract and bacteria combination. Overall, hydrophobicity did not show a significant correlation (P > 0.05) to bacterial attachment. For specific combinations of bacteria, surface material, and plant extract, significant correlations (R > 0.80) between hydrophobicity and attachment were observed. The highest of these was observed for S. aureus attachment to stainless steel and glass after treatment with the E. longifolia extract (R = 0.99, P < 0.01). The crude water herb extracts in this study were shown to have the potential to modulate specific bacterial and surface interactions and may, with further work, be useful for the simple and practical control of foodborne pathogens.
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Cooper, Ashley L., Alex Wong, Sandeep Tamber, Burton W. Blais, and Catherine D. Carrillo. "Analysis of Antimicrobial Resistance in Bacterial Pathogens Recovered from Food and Human Sources: Insights from 639,087 Bacterial Whole-Genome Sequences in the NCBI Pathogen Detection Database." Microorganisms 12, no. 4 (March 30, 2024): 709. http://dx.doi.org/10.3390/microorganisms12040709.
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Understanding the role of foods in the emergence and spread of antimicrobial resistance necessitates the initial documentation of antibiotic resistance genes within bacterial species found in foods. Here, the NCBI Pathogen Detection database was used to query antimicrobial resistance gene prevalence in foodborne and human clinical bacterial isolates. Of the 1,843,630 sequence entries, 639,087 (34.7%) were assigned to foodborne or human clinical sources with 147,788 (23.14%) from food and 427,614 (76.88%) from humans. The majority of foodborne isolates were either Salmonella (47.88%), Campylobacter (23.03%), Escherichia (11.79%), or Listeria (11.3%), and the remaining 6% belonged to 20 other genera. Most foodborne isolates were from meat/poultry (95,251 or 64.45%), followed by multi-product mixed food sources (29,892 or 20.23%) and fish/seafood (6503 or 4.4%); however, the most prominent isolation source varied depending on the genus/species. Resistance gene carriage also varied depending on isolation source and genus/species. Of note, Klebsiella pneumoniae and Enterobacter spp. carried larger proportions of the quinolone resistance gene qnrS and some clinically relevant beta-lactam resistance genes in comparison to Salmonella and Escherichia coli. The prevalence of mec in S. aureus did not significantly differ between meat/poultry and multi-product sources relative to clinical sources, whereas this resistance was rare in isolates from dairy sources. The proportion of biocide resistance in Bacillus and Escherichia was significantly higher in clinical isolates compared to many foodborne sources but significantly lower in clinical Listeria compared to foodborne Listeria. This work exposes the gaps in current publicly available sequence data repositories, which are largely composed of clinical isolates and are biased towards specific highly abundant pathogenic species. We also highlight the importance of requiring and curating metadata on sequence submission to not only ensure correct information and data interpretation but also foster efficient analysis, sharing, and collaboration. To effectively monitor resistance carriage in food production, additional work on sequencing and characterizing AMR carriage in common commensal foodborne bacteria is critical.
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Abbas Mayar Hezam, Ahmed Sabah Al-Jasimme, and Faiza Kadhum Emran. "A Review on Bacterial Food-Borne Disease." International Journal of Research in Pharmaceutical Sciences 10, no. 4 (October 16, 2019): 3223–28. http://dx.doi.org/10.26452/ijrps.v10i4.1628.
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Food-borne illness are diseases happened because eating polluted water or nutriment containing microbes or their toxins. This paper reviews previous studies of foodborne illness, particularly foodborne illness happened because bacteria which represent 66% of problems. Vibrosis, Shigellosis, Bacillosis, Listerosis Salmonellosis, Botulism, and staphylococcal food poisoning are the main dietary disease happened because of bacteria. Bacteria in nutrition will increase beneath optimal cases and secrete poison in nutrition. After swallowing, poisons were absorbed by Intestinal epithelial lining that make natural harm to tissues. In certain cases, poisons are transmitted to tissues or devices like the central nervous system, kidney nor liver where they can cause damage. Foods carried diseases are divided into two collections which are food infection and poisoning. Food infection is happened because eating food, including fertile pathogens that secrete toxins in the intestine only, while poisoning is acquired by eating poison formed by pathogens (secrete toxins directly in the food). The most clinical sign of food poisoning are abdominal cramps, diarrhea, vomiting, nausea, and headache. Diagnosis of foodborne illnesses carried by a patient’s record and the symptoms. Protection of foodborne diseases can be depended on food safety control during the production, processing, and distribution, secession of uncooked from cooked food, cooking carefully, and save food at a safe temperature.
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Castle, Lauren M., Daena A. Schuh, Erin E. Reynolds, and Ariel L. Furst. "Electrochemical Sensors to Detect Bacterial Foodborne Pathogens." ACS Sensors 6, no. 5 (May 6, 2021): 1717–30. http://dx.doi.org/10.1021/acssensors.1c00481.
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Kaspar, Charles W., and Ronald Weiss. "Bacterial foodborne illness — the unwanted dinner guest." Clinical Microbiology Newsletter 20, no. 19 (October 1998): 161–64. http://dx.doi.org/10.1016/s0196-4399(00)88652-3.
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Boyle, Nicole M., Sara Podczervinski, Kim Jordan, Zach Stednick, Susan Butler-Wu, Kerry McMillen, and Steven A. Pergam. "Bacterial Foodborne Infections after Hematopoietic Cell Transplantation." Biology of Blood and Marrow Transplantation 20, no. 11 (November 2014): 1856–61. http://dx.doi.org/10.1016/j.bbmt.2014.06.034.
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Ogato, Denis Mabeya, Eliakim Mbaka Mauti, Godfrey Omare Mauti, David Keno Kowanga, and Geoffrey Arasa Ouno. "Antimicrobial activity of Eugenia jambolana seeds against foodborne isolates." Journal of Scientific and Innovative Research 4, no. 6 (December 25, 2015): 232–36. http://dx.doi.org/10.31254/jsir.2015.4604.
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Food borne diseases encompass a wide spectrum of illnesses associated with the ingestion of food contaminated by microbes. Many medicinal plants are considered to be potential antimicrobial crude drugs as well as a source for novel compounds with anti-microbial activity, with possibly new modes of action. Eugenia jambolana has been reported to contain phytochemicals like coumarin, flavanoids, glycosides, phenols, tannins and steroids. Diluted meat samples in PBS were inoculated onto culture plates of S S Agar, and Chromogenic agar and incubated at 370C overnight. After 48 hours incubation, cultures were examined for significant growth. Subcultures were then made into plates of nutrient agar and incubated for another 24 hours. The primary identification of the bacterial isolates was made based on colonial appearance and pigmentation. Antibacterial activities of the plant extracts were tested on Mueller-Hinton agar by well diffusion method. Acetone, methanol and ethanolic Eugenia jambolana extracts against S. aureus, Pseudomonas species and Salmonella species showed a significant zone of inhibition. The objectives of the present study were as follows: Isolation of bacteria from meat, Study of biofilm production by the isolated bacterias and Screening of Eugenia jambolana extract for antibacterial activity against the isolated bacteria.
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WANG, Y. C., and H. W. HSU. "Inhibitory Effect of Melastoma candidum D. Don Acetone Extract on Foodborne Pathogenic Bacteria Survival in Food Products." Journal of Food Protection 70, no. 7 (July 1, 2007): 1600–1606. http://dx.doi.org/10.4315/0362-028x-70.7.1600.
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Melastoma candidum D. Don, a Taiwanese folk medicinal plant, has high levels of antibacterial and bactericidal activity. Our aim was to determine whether and to what extent an acetone extract of this plant inhibits the growth of foodborne pathogenic bacteria. M. candidum acetone extract had marked inhibitory effect on test bacteria introduced into sliced pork, which was then stored at 4°C. At the end of storage (day 12), the bacterial concentrations dropped by 1.59 to 2.91 log CFU/g compared with the control. In steamed rice stored at 30°C, a 0.2% extract decreased initial (before storage) concentrations of Bacillus cereus from 2.01 log CFU/g to an undetectable level, which remained for at least 24 h. After 72 to 168 h of storage, test bacterial concentrations were reduced by 2.59 to 5.66 log CFU/g. In fresh noodles stored at 30°C, both initial and final bacterial concentrations were decreased. At the end of storage (72 to 168 h), test bacteria concentrations were reduced by 1.85 to 2.88 log CFU/g. Overall, M. candidum acetone extract had an inhibitory effect on foodborne pathogenic bacteria in different food model systems.
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WESCHE, ALISSA M., JOSHUA B. GURTLER, BRADLEY P. MARKS, and ELLIOT T. RYSER. "Stress, Sublethal Injury, Resuscitation, and Virulence of Bacterial Foodborne Pathogens†." Journal of Food Protection 72, no. 5 (May 1, 2009): 1121–38. http://dx.doi.org/10.4315/0362-028x-72.5.1121.
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Environmental stress and food preservation methods (e.g., heating, chilling, acidity, and alkalinity) are known to induce adaptive responses within the bacterial cell. Microorganisms that survive a given stress often gain resistance to that stress or other stresses via cross-protection. The physiological state of a bacterium is an important consideration when studying its response to food preservation techniques. This article reviews the various definitions of injury and stress, sublethal injury of bacteria, stresses that cause this injury, stress adaptation, cellular repair and response mechanisms, the role of reactive oxygen species in bacterial injury and resuscitation, and the potential for cross-protection and enhanced virulence as a result of various stress conditions.
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Seo, Youngwook, Bosoon Park, Seung-Chul Yoon, Kurt C. Lawrence, and Gary R. Gamble. "Morphological Image Analysis for Foodborne Bacteria Classification." Transactions of the ASABE 61, no. 1 (2018): 5–13. http://dx.doi.org/10.13031/trans.11800.
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Abstract. The hyperspectral imaging methods used previously for analyzing food quality and safety focused on spectral data analysis to elucidate the spectral characteristics relevant to the quality and safety of food and agricultural commodities. However, the use of spatial information, including physical size, geometric characteristics, orientation, shape, color, and texture, in hyperspectral imaging analysis of food safety and quality has been limited. In this study, image processing techniques were employed for extracting information related to the morphological features of fifteen different foodborne bacterial species and serotypes, including eight Gram-negatives and seven Gram-positives, for classification. The values of nine morphological features (maximum axial length, minimum axial length, orientation, equivalent diameter, solidity, extent, perimeter, eccentricity, and equivalent circular diameter) of bacterial cells were calculated from their spectral images at 570 nm, which were selected from hyperspectral images at 89 wavelengths based on peak scattering intensity. First, two classes (Gram-negative and Gram-positive) were classified using a support vector machine (SVM) algorithm, resulted in a classification accuracy of 82.9% and kappa coefficient (kc) of 0.65. Thereafter, a classification model was developed with two features (cell orientation and perimeter) selected by principal component analysis. In addition, a decision tree (DT) algorithm was used for classification with all nine morphological features. With respect to differentiation into two classes (Gram-positive and Gram-negative), the classification accuracy for five selected bacteria species (, , Typhimurium, , and ) decreased to 80.0% (0.74 of kc) with the DT algorithm and to only 72.5% (0.64 of kc) with the SVM algorithm. Thus, the hyperspectral microscopy image analysis with morphological features is limited for classifying foodborne pathogens, so additional spectral features would be helpful for classification of foodborne bacteria. Keywords: Bacteria, Classification, E. coli, Food safety, Foodborne pathogen, Hyperspectral microscopy, Morphology, Salmonella.
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Li, Zhuosi, Mengjie Wu, Hui Yan, Zheyan Meng, Binru Gao, and Qingli Dong. "Antibacterial Effect and Possible Mechanism of Sesamol against Foodborne Pathogens." Foods 13, no. 3 (January 29, 2024): 435. http://dx.doi.org/10.3390/foods13030435.
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Food safety problems caused by foodborne pathogens have become a major public issue, and the search for efficient and safe bacteriostatic agents has gained attention. Sesamol (SE), a phenolic compound abundant in sesame oil, offers numerous health benefits and exhibits certain antibacterial properties. The purpose of this study was to evaluate the antibacterial effect and potential mechanisms of SE against representative foodborne pathogens, including Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Salmonella serovar Enteritidis. The results showed that SE significantly inhibited the growth of the five pathogenic bacteria in sterile saline and pasteurized milk by 2.16–4.16 log10 CFU/g within 48 h. The results of the minimum bactericidal concentration and time–kill assay showed that SE had a greater inhibitory effect on L. monocytogenes compared with other bacteria. Additionally, SE was found to alter the cell membranes’ permeability in these bacteria, resulting in the release of intercellular proteins and DNA. A scanning electron microscopy analysis showed that exposure to SE resulted in significant changes in bacterial morphology, producing cell shrinkage and deformation. These findings suggest that SE could inhibit both Gram-negative and Gram-positive bacteria by interfering with the function and morphology of bacterial cells.
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Bian, Wanchao, Hao Hou, Jiang Chen, Bin Zhou, Jianhong Xia, Shanjuan Xie, and Ting Liu. "Evaluating the Spatial Risk of Bacterial Foodborne Diseases Using Vulnerability Assessment and Geographically Weighted Logistic Regression." Remote Sensing 14, no. 15 (July 28, 2022): 3613. http://dx.doi.org/10.3390/rs14153613.
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Foodborne diseases are an increasing concern to public health; climate and socioeconomic factors influence bacterial foodborne disease outbreaks. We developed an “exposure–sensitivity–adaptability” vulnerability assessment framework to explore the spatial characteristics of multiple climatic and socioeconomic environments, and analyzed the risk of foodborne disease outbreaks in different vulnerable environments of Zhejiang Province, China. Global logistic regression (GLR) and geographically weighted logistic regression (GWLR) models were combined to quantify the influence of selected variables on regional bacterial foodborne diseases and evaluate the potential risk. GLR results suggested that temperature, total precipitation, road density, construction area proportions, and gross domestic product (GDP) were positively correlated with foodborne diseases. GWLR results indicated that the strength and significance of these relationships varied locally, and the predicted risk map revealed that the risk of foodborne diseases caused by Vibrio parahaemolyticus was higher in urban areas (60.6%) than rural areas (20.1%). Finally, distance from the coastline was negatively correlated with predicted regional risks. This study provides a spatial perspective for the relevant departments to prevent and control foodborne diseases.
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Kartika, Aprilia Indra, Meutia Srikandi Fitria, and Vanny Oktaviola. "Molecular identification of pathogenic bacteria causing foodborne disease in Caulerpa racemosa." Jurnal Teknologi Laboratorium 10, no. 1 (August 2, 2021): 31–39. http://dx.doi.org/10.29238/teknolabjournal.v10i1.276.
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Caulerpa racemosa is a green algae consumed by people in northern coastal areas. C. racemosa has a habitat attached to the shallow seabed. C. racemosa usualy consumed fresh without any cooking process so that the contamination of microorganisms can be eaten. Molecular identification using 16S rRNA is needed to determine the type of bacterial contaminants in C. racemosa. The isolates of C. racemosa were cultured in HIA, BAP, and BHI media. Bacteria from BHI media were isolated by DNA, PCR for 16S rRNA gene, and sequencing. Bacteria isolate C. racemosa was found to have the α-hemolytic ability in BAP media. The sequencing analysis showed that the three bacterial colonies of C. racemosa isolate had high similarity with V. parahemolyticus, Caldalkalibacillus mannanilyticus, and Exiguobacterium profundum.
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Aguirre Garcia, Mayra, Killian Hillion, Jean-Michel Cappelier, Michel Neunlist, Maxime M. Mahe, and Nabila Haddad. "Intestinal Organoids: New Tools to Comprehend the Virulence of Bacterial Foodborne Pathogens." Foods 11, no. 1 (January 1, 2022): 108. http://dx.doi.org/10.3390/foods11010108.
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Foodborne diseases cause high morbidity and mortality worldwide. Understanding the relationships between bacteria and epithelial cells throughout the infection process is essential to setting up preventive and therapeutic solutions. The extensive study of their pathophysiology has mostly been performed on transformed cell cultures that do not fully mirror the complex cell populations, the in vivo architectures, and the genetic profiles of native tissues. Following advances in primary cell culture techniques, organoids have been developed. Such technological breakthroughs have opened a new path in the study of microbial infectious diseases, and thus opened onto new strategies to control foodborne hazards. This review sheds new light on cellular messages from the host–foodborne pathogen crosstalk during in vitro organoid infection by the foodborne pathogenic bacteria with the highest health burden. Finally, future perspectives and current challenges are discussed to provide a better understanding of the potential applications of organoids in the investigation of foodborne infectious diseases.
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Meutia Srikandi Fitria, Aprilia Indra Kartika, Ana Hidayati Mukaromah, and Nurfi Ismatul Unasiah. "Identification of Pathogenic Bacteria in Blood Cockle (Anadara granosa) using 16S rRNA Gene." Jurnal Teknologi Laboratorium 11, no. 2 (December 14, 2022): 65–72. http://dx.doi.org/10.29238/teknolabjournal.v11i2.364.
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Blood cockle (Anadara granosa) is one of the marine resources in Indonesia that contains protein. Processing of blood cockles that are not perfect or raw will be contaminated with pathogenic bacteria that live in the waters. Pathogenic bacteria cause foodborne disease, which is a disease in humans caused by food. Several bacterial pathogens that cause foodborne disease are Escherichia sp. Pseudomonas sp., and Vibrio sp. Pathogenic bacteria in blood cockle should be identified using 16S rRNA as molecular identification. Samples were isolated using BAP, HIA, and BHI media. Bacteria from BHI media were isolated. Isolation DNA was isolated using the phenol-CIAA method. The DNA isolates were amplified by the PCR method based on the 16S rRNA target gene, then visualized the DNA with 2% agarose gel electrophoresis and sequencing. Bacterial colonies produced from BAP media for isolates BVA1, BVA9, and BVA10 were ß-hemolysis. Visualization of hemolytic bacterial DNA in blood cockle culture amplified about 1500 bp. Whereas the results of the sequencing analyzed by BLAST on the NCBI database and the Mega X program for BVA1 and BVA10 isolates showed similarity to Vibrio sp. bacteria, whereas BVA9 isolates showed similarity to Bacterium whose species still unknown. The conclusion showed that blood cockle had close simililarity with with Vibrio sp. and Bacterium.
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Bai, Xingjian, Cindy H. Nakatsu, and Arun K. Bhunia. "Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety." Foods 10, no. 9 (September 8, 2021): 2117. http://dx.doi.org/10.3390/foods10092117.
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Biofilm formation is an integral part of the microbial life cycle in nature. In food processing environments, bacterial transmissions occur primarily through raw or undercooked foods and by cross-contamination during unsanitary food preparation practices. Foodborne pathogens form biofilms as a survival strategy in various unfavorable environments, which also become a frequent source of recurrent contamination and outbreaks of foodborne illness. Instead of focusing on bacterial biofilm formation and their pathogenicity individually, this review discusses on a molecular level how these two physiological processes are connected in several common foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli. In addition, biofilm formation by Pseudomonas aeruginosa is discussed because it aids the persistence of many foodborne pathogens forming polymicrobial biofilms on food contact surfaces, thus significantly elevating food safety and public health concerns. Furthermore, in-depth analyses of several bacterial molecules with dual functions in biofilm formation and pathogenicity are highlighted.
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Sateriale, Daniela, Giuseppina Forgione, Giuseppa Anna De Cristofaro, Chiara Pagliuca, Roberta Colicchio, Paola Salvatore, Marina Paolucci, and Caterina Pagliarulo. "Antibacterial and Antibiofilm Efficacy of Thyme (Thymus vulgaris L.) Essential Oil against Foodborne Illness Pathogens, Salmonella enterica subsp. enterica Serovar Typhimurium and Bacillus cereus." Antibiotics 12, no. 3 (February 28, 2023): 485. http://dx.doi.org/10.3390/antibiotics12030485.
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Nowadays, the wide spread of foodborne illness and the growing concerns about the use of synthetic food additives have shifted the focus of researchers towards essential oils (EOs) as possible antimicrobials and preservatives of natural origin. Thanks to their antimicrobial properties against pathogenic and food spoilage microorganisms, EOs have shown good potential for use as alternative food additives, also to counteract biofilm-forming bacterial strains, the spread of which is considered to be among the main causes of the increase in foodborne illness outbreaks. In this context, the aim of this study has been to define the antibacterial and antibiofilm profile of thyme (Thymus vulgaris L.) essential oil (TEO) against widespread foodborne pathogens, Salmonella enterica subsp. enterica serovar Typhimurium and Bacillus cereus. TEO chemical composition was analyzed through gas chromatography-mass spectrometry (GC-MS). Preliminary in vitro antibacterial tests allowed to qualitatively verify TEO efficacy against the tested foodborne pathogens. The subsequent determination of minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values allowed to quantitatively define the bacteriostatic and bactericidal effects of TEO. To evaluate the ability of essential oils to inhibit biofilm formation, a microplate assay was performed for the bacterial biofilm biomass measurement. Results suggest that TEO, rich in bioactive compounds, is able to inhibit the growth of tested foodborne bacteria. In addition, the highlighted in vitro anti-biofilm properties of TEO suggest the use of this natural agent as a promising food preservative to counteract biofilm-related infections in the food industry.
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Nimri, Laila, Fatina Abu AL- Dahab, and Raymond Batchoun. "Foodborne bacterial pathogens recovered from contaminated shawarma meat in northern Jordan." Journal of Infection in Developing Countries 8, no. 11 (November 13, 2014): 1407–14. http://dx.doi.org/10.3855/jidc.4368.
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Introduction: The purpose of the study was to isolate, identify, and determine the antimicrobial resistance of the bacterial pathogens recovered from shawarma (donair) sandwiches served to the public in Jordan. Methodology: Bacterial contamination of 100 shawarma sandwiches with pathogenic bacteria was studied by culture on selective media, serology, PCR assay, and antimicrobial susceptibility testing. Results: One hundred and forty-five bacterial isolates were identified. The predominant species was Escherichia coli (28.3%), with six isolates of serotype O157:H7, followed by Salmonella spp. (25.5%). Higher contamination rates were found in chicken sandwiches. The majority of these bacteria expressed high resistance to several antimicrobials, especially tetracycline and streptomycin. Citrobacter freundii was isolated from 15.9% and Staphylococcus aureus was isolated from 8.3% of the sandwiches. The presence of these pathogens is of primary concern because some strains are capable of producing a heat-stable enterotoxin that causes food poisoning in humans, and should therefore be taken into account in risk assessment. Conclusions: Results signify the importance of sustained surveillance of foodborne pathogens in shawarma sandwiches to minimize the risk of contamination. Availability of data on the isolated pathogens and modes of transmission in food from different countries would provide a common ground for reaching international agreement on food safety regulations.
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SCHUENZEL, KAREN M., and MARK A. HARRISON. "Microbial Antagonists of Foodborne Pathogens on Fresh, Minimally Processed Vegetables." Journal of Food Protection 65, no. 12 (December 1, 2002): 1909–15. http://dx.doi.org/10.4315/0362-028x-65.12.1909.
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On many types of raw or minimally processed foods, the bacterial microbiota is often composed of mixed species. The activities of one bacterial species may influence the growth and activities of others that are present. The objective of this project was to evaluate the microbial composition of fresh and minimally processed vegetables to determine if naturally occurring bacteria on produce are competitive with or antagonistic to potentially encountered pathogens. Naturally occurring bacteria were obtained from ready-to-eat salad vegetables on four occasions to allow for seasonal variation. Minimally processed vegetables were sampled at various stages in their processing from raw vegetables to packaged products. Some portions were analyzed microbiologically within 24 h, while other portions were stored refrigerated and analyzed after 72 h. Microbiological analysis was conducted for bacterial enumeration and to obtain isolates. An agar spot method was used to screen isolates for antimicrobial activity against Staphylococcus aureus ATCC 27664, Escherichia coli O157:H7 E009, Listeria monocytogenes LCDC 81–861, and Salmonella Montevideo. Of the 1,180 isolates screened for inhibitory activity, 37 (3.22%) were found to have various degrees of inhibitory activity against at least one test pathogen. Many isolates showed inhibitory activity against all four pathogens. The isolates with the most extensive inhibition were removed from finished lettuce piece shreds. Of the 37 inhibitory isolates, 34 (91.9%) were gram negative. All isolates with inhibitory activity are able to multiply at both 4 and 10°C.
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BEAN, NANCY H., and PATRICIA M. GRIFFIN. "Foodborne Disease Outbreaks in the United States, 1973–1987: Pathogens, Vehicles, and Trends." Journal of Food Protection 53, no. 9 (September 1, 1990): 804–17. http://dx.doi.org/10.4315/0362-028x-53.9.804.
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The etiologic agents and food vehicles associated with the 7458 outbreaks (involving 237,545 cases) of foodborne disease reported to the Centers for Disease Control between 1973 and 1987 were examined. Bacterial pathogens accounted for 66% of outbreaks and 87% of cases, viruses 5 and 9%, parasites 5 and <1%, and chemicals 25 and 4%, respectively. Salmonella accounted for 42% of outbreaks and 51% of cases due to bacterial pathogens. When data from 1973–75 were compared with 1985–87, a 75% increase in the proportion of outbreaks and 130% increase in the proportion of cases due to Salmonella were observed; in particular, outbreaks due to Salmonella enteritidis increased markedly. The proportion of Salmonella outbreaks with a known vehicle that were associated with beef (the food most frequently associated with Salmonella outbreaks) peaked at 30% in 1981, dropped to 4% in 1982, and has since risen gradually. The proportion of Salmonella outbreaks due to chicken and eggs increased over the study period. Bacteria not previously recognized as important foodborne pathogens that emerged during the study period include Campylobacter jejuni, Escherichia coli 0157:H7, and Listeria monocytogenes. Bacterial pathogens accounted for 90% of deaths, with L. monocytogenes (317/1,000 cases) and Clostridium botulinum (192/1,000 cases) having the highest death-to-case ratios. The proportion of outbreaks in which the food was prepared in a commercial or institutional establishment and the median outbreak size both increased. Investigation and analysis of foodborne disease outbreaks continue to play a key role in understanding foodborne illness and in designing and evaluating control measures.
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Kartika, A. I., T. P. Retnani, M. S. Fitria, A. Iswara, and A. H. Mukaromah. "The threat of foodborne disease from raw seafood: isolation and molecular identification of bacteria from the gut of Portunus pelagicus." IOP Conference Series: Earth and Environmental Science 977, no. 1 (June 1, 2022): 012118. http://dx.doi.org/10.1088/1755-1315/977/1/012118.
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Abstract Portunus pelagicus is a marine commodity that is in great demand by consumers, especially coastal communities. Portunus pelagicus habitat in the sea allows contamination from microorganisms and marine waste. Proper cleaning and processing of Portunus pelagicus can cause foodborne disease. One part of Portunus pelagicus that contains a lot of contaminants is the gut. The process of isolation and molecular identification of bacteria from the gut of Portunus pelagicus is important. Portunus pelagicus samples that have been taken from the gut and extracted. Portunus pelagicus gut extract was put in NA media and continued into BAP media. Pure bacterial cultures were isolated using CIAA phenol DNA method and amplified using 16S rRNA followed by sequencing. Four bacterial isolates were obtained from the gut of Portunus pelagicus, namely PorTRJ6, PorTRJ8, PorTRJ9, PorTRJ10. PorTRJ6 are β-hemolytic bacteria and PorTRJ8, PorTRJ9, PorTRJ10 are α-hemolytic bacteria. Based on the results of sequencing the bacterial isolates had similarity with Vibrio parahaemolyticus, Uncultured bacterium clone RS-E27, Staphylococcus haemolyticus, Staphylococcus sp. Some bacteria found in the gut of Portunus pelagicus can cause foodborne disease. Portunus pelagicus is a high-protein seafood that can be toxic if it is not processed cleanly and properly.
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Al-Khaldi, Sufian F., Scott A. Martin, Avraham Rasooly, and Jeff D. Evans. "DNA Microarray Technology Used for Studying Foodborne Pathogens and Microbial Habitats: Minireview." Journal of AOAC INTERNATIONAL 85, no. 4 (July 1, 2002): 906–10. http://dx.doi.org/10.1093/jaoac/85.4.906.
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Abstract Microarray analysis is an emerging technology that has the potential to become a leading trend in bacterial identification in food and feed improvement. The technology uses fluorescent-labeled probes amplified from bacterial samples that are then hybridized to thousands of DNA sequences immobilized on chemically modified glass slides. The whole gene or open reading frame(s) is represented by a polymerase chain reaction fragment of double-strand DNA, approximately 1000 base pair (bp) or 20–70 bp single-strand oligonucleotides. The technology can be used to identify bacteria and to study gene expression in complex microbial populations, such as those found in food and gastrointestinal tracts. Data generated by microarray analysis can be potentially used to improve the safety of our food supply as well as ensure the efficiency of animal feed conversion to human food, e.g., in meat and milk production by ruminants. This minireview addresses the use of microarray technology in bacterial identification and gene expression in different microbial systems and in habitats containing mixed populations of bacteria.
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Girma, Abayeneh, and Aleka Aemiro. "Evaluation of Soil Streptomyces Isolates from North-Western Ethiopia as Potential Inhibitors against Spoilage and Foodborne Bacterial Pathogens." Journal of Chemistry 2022 (April 6, 2022): 1–12. http://dx.doi.org/10.1155/2022/5547406.
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The outbreak and spread of foodborne diseases is a serious concern for global healthcare and security. Finding novel antimicrobial agents with diverse mechanisms of action against the current spoilage and foodborne bacterial pathogens is a central strategy to overcome the problems of antibiotic resistance. Soil actinomycetes are the major antimicrobial producers with great biopreservative and medical value. This study was aimed at isolating Streptomyces from soil samples of northwestern Ethiopia against spoilage and foodborne bacterial pathogens. Thirty-six soil samples were collected at a depth of 5–10 cm in the rhizosphere and agricultural soils of soybean. A total of 118 actinomycete strains were isolated and screened primarily using the perpendicular streak plate method against 3 Gram-positive and 3 Gram-negative bacterial strains. Out of 118 isolates, 36/118 (30.50%) were active against at least two of the tested bacteria, of which 8 isolates were selected for their wide-spectrum antibacterial activities. During the disc diffusion assay, the eight in vitro ethyl acetate extract antibacterial activities range from 7 to 24 mm. The minimum inhibitory concentration and minimum bactericidal concentration values range from 0.10 to 0.25 μg/mL and 0.15 to 0.40 μg/mL, respectively. Following the morphological, physiological, biochemical, and molecular characteristics, eight potent isolates were identified as follows: Streptomyces fasciculus, Streptomyces roseochromogenes, Streptomyces ruber, Streptomyces glaucus, Streptomyces griseus, Streptomyces cellulosae, Streptomyces griseoflavus, and Streptomyces xanthophaeus. After the treatment of potent Streptomyces cell-free culture supernatant with proteinase K, papain, α-amylase, and lysozyme enzymes, their antagonistic effects were also observed. Most Streptomyces cell-free culture supernatant antibacterial activity was highly resistant to heat, acidity, organic solvents, and additives. Thus, the results of this investigation revealed that soil actinomycetes could be a valuable source for novel antibacterial agents applicable in food biopreservation and the treatment of spoilage and foodborne bacterial pathogens.
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Masih, Usha. "STUDY OF VARIOUS FIVE EXTRACTS OF TRACHYSPERMUM AMMI SEEDS ON SELECTED FOUR GRAM-NEGATIVE COOKED FOOD SPOILAGE BACTERIAL STRAINS BY DISK DIFFUSION METHOD." International Journal of Research -GRANTHAALAYAH 3, no. 9SE (September 30, 2015): 1–3. http://dx.doi.org/10.29121/granthaalayah.v3.i9se.2015.3184.
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Bacterial foodborne diseases are caused by consumption of foods contaminated with bacteria or their toxins. This study evaluated antibacterial properties of Trachyspermum ammi Acetone, ethanol, methanol, cold water and hard water extracts of spice (Ajowan) seeds against four gram negative strains of pathogenic foodborne bacteria, E. coli O157:H7 ATCC 43888, ATCC 25922, ATCC 8739 and ATCC 43895 that cause infection and intoxication. E. coli ATCC 43888 was observed to be highly susceptible to all extracts of ajowan with absolute zones of inhibition in the range of 16mm – 23mm in diameter. This study demonstrated that spice extracts have antimicrobial activity against food-borne bacterial species and should be considered as potential antibacterial agents for addition to ready meals. The spice contain high amount of secondary metabolites due to these metabolites they have high antimicrobial activity and it can be used as good bio- preserver and it can also use for medicinal purpose.
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Liu, Xiaoli, Huaiying Yao, Xihong Zhao, and Chaorong Ge. "Biofilm Formation and Control of Foodborne Pathogenic Bacteria." Molecules 28, no. 6 (March 7, 2023): 2432. http://dx.doi.org/10.3390/molecules28062432.
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Biofilms are microbial aggregation membranes that are formed when microorganisms attach to the surfaces of living or nonliving things. Importantly, biofilm properties provide microorganisms with protection against environmental pressures and enhance their resistance to antimicrobial agents, contributing to microbial persistence and toxicity. Thus, bacterial biofilm formation is part of the bacterial survival mechanism. However, if foodborne pathogens form biofilms, the risk of foodborne disease infections can be greatly exacerbated, which can cause major public health risks and lead to adverse economic consequences. Therefore, research on biofilms and their removal strategies are very important in the food industry. Food waste due to spoilage within the food industry remains a global challenge to environmental sustainability and the security of food supplies. This review describes bacterial biofilm formation, elaborates on the problem associated with biofilms in the food industry, enumerates several kinds of common foodborne pathogens in biofilms, summarizes the current strategies used to eliminate or control harmful bacterial biofilm formation, introduces the current and emerging control strategies, and emphasizes future development prospects with respect to bacterial biofilms.
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Ahmad, S. Rehan, Abul Kalam, and Pritha Ghosh. "Biocontrol Effect of Lytic Bacteriophages Against Various Food borne Diseases." Biomedical and Pharmacology Journal 14, no. 02 (June 30, 2021): 709–23. http://dx.doi.org/10.13005/bpj/2174.
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Food borne disease is one of the major causes of hospitalization and death around the world. Many advance antimicrobial techniques, food sanitation techniques are present nowadays but still Food borne diseases are become more serious day by day. Some traditional well known antimicrobial methods including chemical treatment, pasteurization, high pressure processing, and irradiation are some popular techniques to control bacteria causing Foodborne diseases but they have several drawbacks like high cost, machine and processing equipment damage, damage nutritive value and organoleptic properties of foods and more importantly adverse effect on health. In this situation most promising and safe technique is biocontrol method. The interest for natural antimicrobial agent has exhibited due to consumer awareness towards the use of chemical based pathogen control methods or preservatives in food processing sectors. Use of bacteriophage is one of the most useful and promising natural biocontrol methods that targets specific strains of bacteria and kill the specific bacterial cell (or inhibit bacterial cell count). Bacteriophages can control foodborne disease outbreaks and ensure food safety by four different stages including therapy, biocontrol, biosanitation, and preservation. Bacteriophages are easily available in the environment and can be used safely in various foods ranging from fresh fruits, perishable animal product, and vegetables to ready-to-eat food products for bacterial decontamination. Approved commercial bacteriophages are also available to ensure food safety. bacteriophage biocontrol is recently recognized as an alternative method to reducing pathogenic bacteria from foods naturally and secure food safety. This review work is a brief overview of current bacteriophage related work in the field of foodborne diseases and food safety.