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Novel Photodynamic Inactivation Strategy for Salmonella Enteritidis PT4 on Eggshells: Exploiting the Antimicrobial Potential of Curcumin and Carvacrol.
Vet Med Sci
January 2025
Department of Animal Nutrition and Nutritional Disease, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Turkey.
Photodynamic inactivation (PDI) is a new and promising strategy for eliminating foodborne pathogenic bacteria in food preservation, reducing associated health risks for consumers. This study aimed to develop an innovative PDI-based system to inactivate Salmonella Enteritidis PT4 on eggshells. The system includes 405 nm light-emitting diodes (LEDs) and the application of curcumin or carvacrol as photosensitizers.
View Article and Find Full Text PDFDefense mechanisms of against antibiotics: a review.
Front Antibiot
September 2024
Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, United States.
is a foodborne pathogenic bacterium that causes salmonellosis worldwide. Also, is considered a serious problem for food safety and public health. Several antimicrobial classes including aminoglycosides, tetracyclines, phenols, and β-Lactams are used to treat infections.
View Article and Find Full Text PDFAptamer-Driven Multifunctional Nanoplatform for Near-Infrared Fluorescence Imaging and Rapid Inactivation of .
Anal Chem
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
() is a prominent pathogen responsible for intestinal infections, primarily transmitted through contaminated food and water. This underscores the critical need for precise and biocompatible technologies enabling early detection and intervention of bacterial colonization . Herein, a multifunctional nanoplatform (IR808-Au@ZIF-90-Apt) was designed, utilizing an -specific aptamer to initiate cascade responses triggered by intracellular ATP and GSH.
View Article and Find Full Text PDFNew Strategy for the Covalent Immobilisation of Phenolic Compounds on Silica Particles to Fight Against Foodborne Pathogens.
Foods
December 2024
Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
The immobilisation of essential oil components (EOCs) on food-grade supports is a promising strategy for preserving liquid foods without the drawbacks of direct EOC addition such as poor solubility, high volatility, and sensory alterations. This study presents a novel method for covalently immobilising EOCs, specifically thymol and carvacrol, on SiO particles (5-15 µm) using the Mannich reaction. This approach simplifies conventional covalent immobilisation techniques by reducing the steps and reagents while maintaining antimicrobial efficacy and preventing compound migration.
View Article and Find Full Text PDFEvaluation of the potential of phage phSE-5 to fight Salmonella typhimurium in milk, liquid whole egg and eggshell.
J Appl Microbiol
January 2025
Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Aims: This study aimed to evaluate the potential of phage phSE-5 to inactivate Salmonella enterica serovar Typhimurium in milk (at 4, 10 and 25°C), liquid whole egg and eggshell (at 25°C for both matrices).
Methods And Results: Since the success of phage treatment in food depends on maintaining phage viability towards different food conditions, firstly the stability of phage phSE-5 at different temperatures and pHs was assessed. The effect of phage phSE-5 against S.
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