New Vision of New Sources- Juniper Publishers
Juniper Publishers- Journal of cell science
Fresh, clean food is important to good
nutrition. Preventing food from becoming contaminated with food
poisoning bacteria reduces losses and illnesses. Bacteria in food can
reduce the food's nutrient value and also cause disease. Bacteria that
cause disease are called pathogenic bacteria. Bacteria can cause
diseases in humans, in other animals, and also in plants. Some bacteria
can only make one particular host ill; others cause trouble in a number
of hosts, depending on the host specificity of the bacteria. The
diseases caused by bacteria include food poisoning, tooth ache anthrax,
even certain forms of cancer. Disease causing (or pathogenic) bacteria
can contaminate food and water and cause food poisoning in the form of
diseases such as typhoid, cholera and hepatitis. Pathogenic bacteria are
sometimes represented as (deadly) dangerous enemies that lurk in the
dark, unseen, ready to attack. Some bacteria kill a high percentage of
people infected. Bacteria have invented many different strategies to
make us ill. These strategies are called bacterial pathogenicity.
Microbial contaminated food is a problem, fast
foods and restaurants are not committed to food storage and workers'
health. A report from the Saudi Food and Drug Authority indicates that
there are approximately 5,000 cases of food poisoning per year in Saudi
Arabia [1].
The symptoms of food poisoning commonly include nausea, vomiting,
abdominal pain, diarrhoea and fever, although not all of them may occur
in every case. Symptoms vary depending upon the cause and usually start
between one and 36 hours after eating the contaminated food and may last
for several days. Food poisoning may be fatal, depending upon the cause
and the overall fitness of the sick person. Some bacteria, for example
most salmonella bacteria, can increase in numbers in food very
rapidly under some circumstances. Contamination of foods is a common
cause of outbreaks of food poisoning. Food that is contaminated with
large numbers of bacteria can be a source of contamination of other
foods. Contamination of foods can happen when food contaminated by
hands, flies or other insects or pests touches a clean food or when
clean foods touch a contaminated surface or utensil.
Raw foods including meat, poultry, fish and
shellfish, eggs, unpasteurized milk and dairy products, and fresh
produce often contain bacteria that cause food borne illnesses. Foods
may also be contaminated with bacteria during food preparation in a
restaurant or home kitchen. If food preparers do not thoroughly wash
their hands, kitchen utensils, cutting boards, and other kitchen
surfaces that come into contact with raw foods, cross contamination and
the spread of bacteria from contaminated food to uncontaminated food may
occur. Many types of bacteria cause food borne illnesses [2]. Examples include: Salmonella (a bacterium present on egg shells and inside eggs), Campylobacter jejuni (found in raw or undercooked chicken and unpasteurized milk), Shigella (a bacterium spread from person to person), Escherichia coli (present in raw or undercooked hamburger, unpasteurized fruit juices and milk, and fresh produce), Listeria monocytogenes (found in raw and undercooked meats, unpasteurized milk, soft cheeses, and ready-to-eat deli meats and hot dogs), Vibrio (a bacterium that may contaminate fish or shellfish), Clostridium botulinum (contaminate improperly canned foods and smoked and salted fish).
Each year, an estimated 48 million people in
the United States experience a food borne illness. Food borne illnesses
cause about 3,000 deaths in the United States annually [3]. Botulism, microbial food poisoning due to Clostridium botulinum,
is one of the more well-known food borne diseases due to the severe
nature of the illness. As C. botulinum grows in food it produces a
neurotoxin, which causes symptoms approximately 12-36 hours after
consumption. In the past botulism was mainly associated with canned
foods, but it has recently also been associated with vegetables in oil
and some other foods. Staphylococcus aureus also known as 'Golden
staph' is important from both a medical and food perspective. About
half of us carry this organism on our skin and in nasal passages.
Infected cuts or sores can contain large numbers of S. aureus,
and such wounds should be kept well covered if a person is handling
foods. Animals, including poultry, also carry this bacteria on their
bodies, and all raw meat and poultry products should be handled as
though they are contaminated. Raw milk can also be a source of this
bacteria [4]. Certain gut microflora such as Escherichia coli, Pseudomonas aeroginosa, Klebsiella sp., Streptococcus sp., Salmonella spp., and Shigella
sp. can cause food poisoning if the food is contaminated with these
bacteria. Environmental contamination potentially leads to human or
animal illness, and one direct route of contamination is from manure
used as an agriculture fertilizer. The concentration of resistant E. coli in feces varies enormously between individuals [5-8].
As a consequence there is much that still needs
to be understood about the behavior and pathogenicity of these highly
important bacteria. In particular, and from a food industry/ food safety
perspective, it is important to better understand the behavior of
bacteria, and how to control it. Harmful gut microbiome is devoiced
manure. If contaminated produce is not processed, it may contain some of
the gut microorganisms when it reaches the supermarket. Manure can
cause contamination in food even when not used as fertilizer. In
addition, raw milk can be contaminated during the milking process.
Contamination of food can also come through water, spraying contaminated
water on plants to irrigate, wash, or chill them can contaminate foods,
especially leafy green vegetables, are grown in water that has been
contaminated by manure, bacteria can adhere to their surfaces and become
extremely difficult to wash off. In some cases, they can find their way
inside the vegetables' cells where washing will have no effect. Water
is not only a problem on the farm; it is used in food processing, or
even to wash food at the supermarket.
Patients who have bacterial infected are
usually with antibiotics, and the continuing use of antibiotics produces
bacteria that can resist the antibiotics. Decreased efficiency and
resistance of pathogen to antibiotics has necessitated the development
of new alternatives. Moreover, the cost of the drugs is high and also
they cause adverse effect on the host, which include hypersensitivity
and depletion of beneficial microbes in the gut. There are several
sources in nature of compounds that can inhibit pathogenic bacterial
growth, and these may provide new antibiotic medicines.
Nowadays there is an increasing demand for
biodiversity in the screening programs for selecting therapeutic drugs
from natural products, the marine organisms; especially seaweeds are of
with immense interest, since they are having a broad range of biological
activities such as antibacterial, antifungal, antiviral, antitumorals,
anti-inflammatory and antioxidants. Seaweeds have been recognized as
potential sources of antibiotic substances. The production of
antimicrobial activities was considered to be an indicator of the
seaweeds to synthesize bioactive secondary metabolites [8-10].
Marine algae represent an inexhaustible
reservoir of raw materials used in pharmaceutical, medicine, food
industries and cosmetics [11]. Marine algae serve as an important source of bioactive natural substances [12,13]. Special attention has been reported on antibacterial activities related to marine seaweeds against several pathogens [14].
The antibacterial activity of methanolic extracts from 20 species of
macroalgae including Chlorophyta, Phaeophyta and Rhodophyta was
evaluated against E. coli, S. aureus and E. faecalis [15].
Study results indicated that seaweeds have presented a significant
capacity of antibacterial activities, which makes them interesting for
screening for natural products. The extracts and active constituents of
various marine seaweeds have been shown to have antibacterial activity
against Gram positive and Gram negative bacteria [16,17]. The antimicrobial compounds derived from the marine seaweeds consist of a diverse group of chemical compounds [18].
Many substances obtained from marine algae such as alginate,
carrageenan and agar as phycocolliods have been used for decades in
medicine and pharmacy [19]. Chemical structure types include sterols [20],
isoprenoide, amino acids, terpenoids, phlorotannins, steroids, phenolic
compounds, fatty acids and acrylic acid can be counted [21].
Numerous substances were identified as antimicrobial agents from algae
such as Chlorellin derivatives, acrylic acid, halogenated aliphatic
compounds, terpenes, sulphur containing heterocylic compounds, phenolic
inhibitors etc.
Medical plants are widely used in the treatment
of various diseases in today's world. Plant extracts and their various
formulations in the treatment and/or alleviation of several diseases in
folk medicine have been dated back to the ancient times. Besides, some
natural products also exist in vegetables, fruits and beverages [22].
Medical plants initially draw attention as antimicrobial agents with
the extraction of the active compound and essential oils. In a study on
66 essential oils and compounds that exhibited >80% inhibition
towards Salmonella typhimurium DT104 and E. coli O157: H7, nine were further studied [23]. They showed that most of the oils and compounds demonstrated high efficacy against S. typhimurium DT104, E. coli O157: H7, and E. coli with K88 pili. In addition, they significantly inhibited E. coli
and coliform bacteria in the digest, but had little effect on the total
number of lactobacilli and anaerobic bacteria. The chemical composition
of the essential oil from the leaves of Pelargonium odoratissimum (L.) L'Her., Geraniaceae, was determined and the antimicrobial activities against the S. aureus ATCC 25923 and E. coliATCC 25 992 were evaluated and exhibited an effect on the bacteria at the concentrations tested [24].
For
more Open access journals please visit our site: Juniper Publishers
For
more articles please click on Journal of Cell Science & Molecular Biology
Comments
Post a Comment