Investigating the Potential of L(+)-Lactic Acid as a Green Inhibitor and Eradicator of a Dual-Species spp. Biofilm Formed on Food Processing Model Surfaces.

spp. are prevalent foodborne bacterial enteric pathogens. Their inclusion in biofilms on abiotic surfaces is considered a strategy that facilitates their extraintestinal survival.

Comparing Gene Expression Between Planktonic and Biofilm Cells of Foodborne Bacterial Pathogens Through RT-qPCR.

Like most microorganisms, important foodborne pathogenic bacteria, such as Salmonella enterica, Listeria monocytogenes, and several others as well, can attach to surfaces, of either abiotic or biotic nature, and create biofilms on them, provided the existence of supportive environmental conditions (e.g., permissive growth temperature, adequate humidity, and nutrient presence).

Comparative Assessment of the Antibacterial and Antibiofilm Actions of Benzalkonium Chloride, Erythromycin, and L(+)-Lactic Acid against Raw Chicken Meat spp. Isolates.

spp. are significant zoonotic agents, which cause annually millions of human cases of foodborne gastroenteritis worldwide. Their inclusion in biofilms on abiotic surfaces seems to play a pivotal role in their survival outside of the host, growth, and spread.

Development of a functional Greek sheep yogurt incorporating a probiotic wild-type strain as adjunct starter culture.

Greek yogurt is a fermented dairy product of high nutritional value that can be used as a matrix for the delivery of probiotics. The aim of this study was to develop a new probiotic Greek sheep yogurt with upgraded quality and functional characteristics. To do this, yogurt was manufactured by fermenting pasteurized milk with the commercial starter culture ( (ST), (LB)) together with a probiotic (LR) wild-type strain (probiotic yogurt; PY).

Prevalence of spp., spp., and , and Population Levels of Food Safety Indicator Microorganisms in Retail Raw Chicken Meat and Ready-To-Eat Fresh Leafy Greens Salads Sold in Greece.

The presence of microbial pathogens in foods compromises their safety resulting in foodborne illnesses, public health disorders, product recalls, and economic losses. In this work, 60 samples of chilled raw chicken meat and 40 samples of packaged ready-to-eat (RTE) fresh leafy greens salads, sold in Greek retail stores (butchers and supermarkets), were analyzed for the presence of three important foodborne pathogenic bacteria, i.e.

Kombucha Fermentation of Olympus Mountain Tea () Sweetened with Thyme Honey: Physicochemical Analysis and Evaluation of Functional Properties.

This study implemented kombucha fermentation of Olympus Mountain tea () sweetened with honey (OMTWH) in order to investigate the potential for producing a novel beverage with functional properties. The increase in the total count of bacteria and yeast suggests that the OMTWH acts as a viable substrate for supporting the proliferation of the microorganisms of the Kombucha symbiotic culture. The fermentation resulted in a reduction in pH and increased total titratable acidity.

Chemical Composition, Antibacterial and Antibiofilm Actions of Oregano ( subsp. ) Essential Oil against Typhimurium and .

Essential oils (EOs) are plant mixtures that are known to present strong bioactivities, including a wide antimicrobial action. Biofilms are microbial sessile structures that represent the default mode of growth of microorganisms in most environments. This study focused on the antimicrobial action of the EO extracted from one of the most representative oregano species, that is, (subsp.

Marked inter-strain heterogeneity in the differential expression of some key stress response and virulence-related genes between planktonic and biofilm cells in Listeria monocytogenes.

Listeria monocytogenes is a facultatively intracellular pathogenic bacterium that can provoke invasive listeriosis, a severe foodborne infection in humans. Outside the host, this is capable to survive for long periods in soil, and water, as well as on plants, while, like many other microorganisms, this can also attach to abiotic surfaces, such as food contact ones, forming biofilms on them. It has been suggested that inside those sessile communities, L.

The transmittable through stinging microbiota differs between honeybees and wasps: a potentially greater microbial risk of the wasp sting for humans.

The present research investigated whether accidental contact through stinging with honeybees, wasps, and hornets could represent a microbial hazard for humans. It has been previously suggested that such contact may transmit pathogens causing infections that could even be fatal for some susceptible individuals. Stinging simulation experiments were performed in the lab with live insects collected from the environment in Lemnos Island (north-eastern Greece), while different selective agar media targeting some clinically important bacteria (i.

Relevance and Importance of Biofilms in the Resistance and Spreading of Campylobacter spp. Within the Food Chain.

Campylobacter spp. are Gram-negative microaerophilic and non-spore-forming bacteria that primarily live as commensal organisms in the gastrointestinal tract of many domestic and wild birds and mammals. These frequently provoke foodborne illness, being responsible for the most common cause of acute bacterial gastroenteritis worldwide.

Investigating Possible Synergism in the Antioxidant and Antibacterial Actions of Honey and Propolis from the Greek Island of Samothrace through Their Combined Application.

Several honeybee products are known for their functional properties, including important antioxidant and antimicrobial actions. The present study examines the antioxidant activity (AA), total polyphenolic content (TPC), and antibacterial action of honey and propolis samples collected from the Greek island of Samothrace, which were applied in vitro either individually or in combination in selected concentrations. To accomplish this, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and the Folin-Ciocalteu assays were employed to determine the AA and TPC, respectively, while the antibacterial action was investigated against each one of four important pathogenic bacterial species causing foodborne diseases (i.

Applications and Prospects of Nanotechnology in Food and Cosmetics Preservation.

Cosmetic and food products containing water are prone to contamination during the production, storage, and transit process, leading to product spoilage and degraded organoleptic characteristics. The efficient preservation of food and cosmetics is one of the most important issues the industry is facing today. The use of nanotechnology in food and cosmetics for preservation purposes offers the possibility to boost the activity of antimicrobial agents and/or promote their safer distribution into the end product upon incorporation into packaging or film constructions.

Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product "Syglino of Monemvasia" stored under vacuum at different temperatures.

Nowadays, consumers are increasingly concerned about nutrition and health issues. "Syglino of Monemvasia" is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparation.

Investigating Transcriptomic Induction of Resistance and/or Virulence in Cells Surviving Sublethal Antimicrobial Exposure.

The potential transcriptomic induction of resistance and/or virulence in two strains belonging to the most frequent listeriosis-associated serovars (i.e., 1/2a and 4b), following their sublethal antimicrobial exposure, was studied through qPCR determination of the relative expression of 10 selected related genes (i.

Comparing the Antimicrobial Actions of Greek Honeys from the Island of Lemnos and Manuka Honey from New Zealand against Clinically Important Bacteria.

Honey is a natural food with a long history as a traditional medicine because of its many biological characteristics, including antimicrobial, antioxidant, anti-tumor and anti-inflammatory properties. In this study, the antimicrobial actions of eight different honeys from Lemnos island (north-eastern Greece) plus manuka honey (from New Zealand, UMF 30+, licensed in many countries as topical medical preparation) were evaluated against 10 clinically relevant bacteria, including five Gram-positive and five Gram-negative. To achieve this, an agar well diffusion assay measured the diameter of inhibition zones (mm) of two selected concentrations for each honey (25% and 12.

Development of a herbal mouthwash containing a mixture of essential oils and plant extracts and testing of its antimicrobial efficiency against the planktonic and biofilm-enclosed cariogenic bacterium .

A herbal mouthwash containing essential oils of holy basil and mountain tea, extracts of St John's wort and European goldenrod (Bucovia™) and cetylpyridinium chloride, was developed and tested for its efficiency against biofilm formation by , together with its eradicating activity against already preformed (48 h with saccharose) streptococcal biofilm. The minimum inhibitory (MIC) and bactericidal concentrations (MBC) of the final formulation, as well as of its individual components, were initially determined. The results revealed that the mouthwash needed to be applied at two-times its MIC (0.

Advanced Killing Potential of Thymol against a Time and Temperature Optimized Attached Population in Lettuce Broth.

Fresh vegetables and salads are increasingly implicated in outbreaks of foodborne infections, such as those caused by , a dangerous pathogen that can attach to the surfaces of the equipment creating robust biofilms withstanding the killing action of disinfectants. In this study, the antimicrobial efficiency of a natural plant terpenoid (thymol) was evaluated against a sessile population of a multi-strain cocktail developed on stainless steel surfaces incubated in lettuce broth, under optimized time and temperature conditions (54 h at 30.6 °C) as those were determined following response surface modeling, and in comparison, to that of an industrial disinfectant (benzalkonium chloride).

Bacterial coaggregation in aquatic systems.

The establishment of a sessile community is believed to occur in a sequence of steps where genetically distinct bacteria can become attached to partner cells via specific molecules, in a process known as coaggregation. The presence of bacteria with the ability to autoaggregate and coaggregate has been described for diverse aquatic systems, particularly freshwater, drinking water, wastewater, and marine water. In these aquatic systems, coaggregation already demonstrated a role in the development of complex multispecies sessile communities, including biofilms.

The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry.

Biofilms are multicellular sessile microbial communities embedded in hydrated extracellular polymeric matrices. Their formation is common in microbial life in most environments, while those formed on food-processing surfaces are of considerable interest in the context of food hygiene. Biofilm cells express properties that are distinct from planktonic ones, in particular, notorious resistance to antimicrobial agents.

Common Plant-Derived Terpenoids Present Increased Anti-Biofilm Potential against Bacteria Compared to a Quaternary Ammonium Biocide.

The antimicrobial actions of three common plant-derived terpenoids (i.e., carvacrol, thymol and eugenol) were compared to those of a typical quaternary ammonium biocide (i.

Exploitation of plant extracts and phytochemicals against resistant Salmonella spp. in biofilms.

Salmonella is one of the most frequent causes of foodborne outbreaks throughout the world. In the last years, the resistance of this and other pathogenic bacteria to antimicrobials has become a prime concern towards their successful control. In addition, the tolerance and virulence of pathogenic bacteria, such as Salmonella, are commonly related to their ability to form biofilms, which are sessile structures encountered on various surfaces and whose development is considered as a universal stress response mechanism.

Quorum sensing in food spoilage and natural-based strategies for its inhibition.

Food can harbor a variety of microorganisms including spoilage and pathogenic bacteria. Many bacterial processes, including production of degrading enzymes, virulence factors, and biofilm formation are known to depend on cell density through a process called quorum sensing (QS), in which cells communicate by synthesizing, detecting and reacting to small diffusible signaling molecules - autoinducers (AI). The disruption of QS could decisively contribute to control the expression of many harmful bacterial phenotypes.