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Microorganisms
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Natural Alternatives against Bacterial Foodborne Pathogens
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Natural Alternatives against Bacterial Foodborne Pathogens

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (30 November 2019) | Viewed by 70073

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Dr. Adolfo J. Martinez-Rodriguez

E-Mail Website
Guest Editor
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM). C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
Interests: foodborne pathogens; food safety; antibiotic resistance; natural antimicrobial compounds; biofilms; Campylobacter spp.; Helicobacter pylori
Special Issues, Collections and Topics in MDPI journals
Dr. Jose Manuel Silvan

E-Mail Website
Guest Editor
Microbiology and Food Biocatalysis Group, Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain
Interests: foodborne pathogens; antimicrobial agents; food by-products; food bioactive compounds; food control
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, increased resistance to antibiotics and disinfectants from foodborne bacterial pathogens has become a relevant consumer health issue and a growing concern for food safety authorities. In this situation, there is great interest in developing new strategies that can be used as useful alternatives to antibiotics and disinfectants. Natural antimicrobials are among the most promising candidates, as these substances have good acceptability, low toxicity levels, and high sustainability. Many of these natural compounds have been shown to have different bioactivities (e.g., antimicrobials, anti-inflammatories, inhibitors of bacterial adherence and biofilm formation, etc.) against the main foodborne pathogens, including Campylobacter, Salmonella, Listeria, E. coli, Clostridium, and others. This Special Issue of Microorganisms is focused on presenting the state-of-the-art in these new developments. We invite you to submit your most recent contributions to this field to this Special Issue, including (but not restricted to) the following natural alternatives:

  • Antimicrobial and anti-inflammatory peptides;
  • Bacteriophage therapy;
  • Fatty acids and essential oils;
  • Food ingredients and food by-products;
  • Inhibitors of bacterial adherence, bacterial biofilms, and quorum sensing;
  • Microbial-derived products;
  • Nanomaterials, nanoparticles, nanotechnology;
  • Phytochemicals and plant extracts;
  • Probiotics and next-generation probiotics;
  • Vaccination and subunit vaccines.

Dr. Adolfo J. Martinez-Rodriguez
Dr. Jose Manuel Silvan
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • foodborne pathogens
  • antibiotic resistance
  • multidrug-resistant strains
  • natural compounds
  • antibacterial activity
  • anti-inflammatory activity
  • antibiotic alternatives
  • bacterial biofilms
  • bacteriophage therapy
  • essential oils
  • food by-products
  • nanoparticles
  • phenolic compounds
  • plant extracts
  • probiotics
  • sustainability
  • vaccination
  • anti-adherence properties
  • bacteriocins

Published Papers (10 papers)

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Editorial

Jump to: Research, Review

2 pages, 177 KiB  
Editorial
Editorial for Special Issue “Natural Alternatives against Bacterial Foodborne Pathogens”
by Adolfo J. Martinez-Rodriguez and Jose Manuel Silvan
Microorganisms 2020, 8(5), 762; https://doi.org/10.3390/microorganisms8050762 - 20 May 2020
Viewed by 1796
Abstract
In recent years, increased resistance to antibiotics and disinfectants from foodborne bacterial pathogens has become a relevant consumer health issue and a growing concern for food safety authorities [...] Full article
(This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens)

Research

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14 pages, 1650 KiB  
Article
Evaluation of the Potential of Biofilm Formation of Bifidobacterium longum subsp. infantis and Lactobacillus reuteri as Competitive Biocontrol Agents Against Pathogenic and Food Spoilage Bacteria
by Barbara Speranza, Arcangelo Liso, Vincenzo Russo and Maria Rosaria Corbo
Microorganisms 2020, 8(2), 177; https://doi.org/10.3390/microorganisms8020177 - 25 Jan 2020
Cited by 22 | Viewed by 3831
Abstract
This study proposes to exploit the in vivo metabolism of two probiotics (Bifidobacterium longum subsp. infantis and Lactobacillus reuteri) which, upon adhesion on a solid surface, form a biofilm able to control the growth of pathogenic and food spoilage bacteria. The [...] Read more.
This study proposes to exploit the in vivo metabolism of two probiotics (Bifidobacterium longum subsp. infantis and Lactobacillus reuteri) which, upon adhesion on a solid surface, form a biofilm able to control the growth of pathogenic and food spoilage bacteria. The results showed that pathogenic cell loads were always lower in presence of biofilm (6.5–7 log CFU/cm2) compared to those observed in its absence. For Escherichia coli O157:H7, a significant decrease (>1–2 logarithmic cycles) was recorded; for Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica, cell load reductions ranged from 0.5 to 1.5 logarithmic cycles. When tested as active packaging, the biofilm was successfully formed on polypropylene, polyvinyl chloride, greaseproof paper, polyethylene and ceramic; the sessile cellular load ranged from 5.77 log CFU/cm2 (grease-proof paper) to 6.94 log CFU/cm2 (polyethylene, PE). To test the potential for controlling the growth of spoilage microorganisms in food, soft cheeses were produced, inoculated with L. monocytogenes and Pseudomonas fluorescens, wrapped in PE pellicles with pre-formed biofim, packed both in air and under vacuum, and stored at 4 and 15 °C: an effective effect of biofilms in slowing the decay of the microbiological quality was recorded. Full article
(This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens)
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13 pages, 953 KiB  
Article
Modulation of Antibacterial, Antioxidant, and Anti-Inflammatory Properties by Drying of Prunus domestica L. Plum Juice Extracts
by Jose Manuel Silvan, Anna Michalska-Ciechanowska and Adolfo J. Martinez-Rodriguez
Microorganisms 2020, 8(1), 119; https://doi.org/10.3390/microorganisms8010119 - 15 Jan 2020
Cited by 20 | Viewed by 4214
Abstract
The consumption of plums in a fresh form is seasonal, therefore the transformation of plum juice extracts into powdered form is a good alternative for its longer availability throughout the year. The drying process can moderate the physical and chemical properties of the [...] Read more.
The consumption of plums in a fresh form is seasonal, therefore the transformation of plum juice extracts into powdered form is a good alternative for its longer availability throughout the year. The drying process can moderate the physical and chemical properties of the plum extracts, thus, this study examined the changes in biological activity, i.e., antibacterial, antioxidant, and anti-inflammatory properties moderated by freeze, vacuum, and spray drying. It was suggested that the drying processes and the applied parameters might moderate the content of polyphenolic compounds in the powders, which influence the different levels of growth inhibition against the foodborne pathogens (17% to 58% of inhibition), demonstrating a strain-dependent effect. These powders could also induce cellular protection against oxidative stress by preventing intracellular reactive oxygen species (ROS) accumulation (23% to 37% of reduction), but the level of antioxidant capacity may be determined by the conditions applied during the drying process. Moreover, plum extract powders exhibited a greater anti-inflammatory capacity (24% to 39% of inhibition), which would be influenced both, by the type of treatment used and by the temperature used in each treatment. The results demonstrate that the selection of the drying method can be an effective tool for modulating the composition, physical, and bioactive properties of plum extracts powders. Full article
(This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens)
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18 pages, 2472 KiB  
Article
Efficacy of Kombucha Obtained from Green, Oolong, and Black Teas on Inhibition of Pathogenic Bacteria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line
by Thida Kaewkod, Sakunnee Bovonsombut and Yingmanee Tragoolpua
Microorganisms 2019, 7(12), 700; https://doi.org/10.3390/microorganisms7120700 - 14 Dec 2019
Cited by 90 | Viewed by 19499
Abstract
Kombucha tea is a refreshing beverage that is produced from the fermentation of tea leaves. In this study, kombucha tea was prepared using 1% green tea, oolong tea, and black tea, and 10% sucrose with acetic acid bacteria and yeast. The pH values [...] Read more.
Kombucha tea is a refreshing beverage that is produced from the fermentation of tea leaves. In this study, kombucha tea was prepared using 1% green tea, oolong tea, and black tea, and 10% sucrose with acetic acid bacteria and yeast. The pH values of the kombucha tea were found to be in a range of 2.70–2.94 at 15 days of fermentation. The lowest pH value of 2.70 was recorded in the kombucha prepared from black tea. The total acidity of kombucha prepared from black tea was the highest by 16.75 g/L and it was still maintained after heat treatment by boiling and after autoclaved. Six organic acids: glucuronic, gluconic, D-saccharic acid 1,4-lactone, ascorbic, acetic, and succinic acid in kombucha tea were detected by HPLC with the optimization for organic acids detection using isocratic elution buffer with C18 conventional column. The highest level of organic acid was gluconic acid. Kombucha prepared from green tea revealed the highest phenolic content and antioxidation against DPPH radicals by 1.248 and 2.642 mg gallic acid/mL kombucha, respectively. Moreover, pathogenic enteric bacteria: Escherichia coli. E. coli O157:H7. Shigella dysenteriae, Salmonella Typhi, and Vibrio cholera were inhibited by kombucha and heat-denatured kombucha with diameter of the inhibition zones ranged from 15.0 ± 0.0–25.0 ± 0.0 mm. In addition, kombucha prepared from green tea and black tea demonstrated toxicity on Caco-2 colorectal cancer cells. Therefore, kombucha tea could be considered as a potential source of the antioxidation, inhibition of pathogenic enteric bacteria, and toxicity on colorectal cancer cells. Full article
(This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens)
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16 pages, 3561 KiB  
Article
Probiotic Bifunctionality of Bacillus subtilis—Rescuing Lactic Acid Bacteria from Desiccation and Antagonizing Pathogenic Staphylococcus aureus
by Hadar Kimelman and Moshe Shemesh
Microorganisms 2019, 7(10), 407; https://doi.org/10.3390/microorganisms7100407 - 29 Sep 2019
Cited by 36 | Viewed by 8561
Abstract
Live probiotic bacteria obtained with food are thought to have beneficial effects on a mammalian host, including their ability to reduce intestinal colonization by pathogens. To ensure the beneficial effects, the probiotic cells must survive processing and storage of food, its passage through [...] Read more.
Live probiotic bacteria obtained with food are thought to have beneficial effects on a mammalian host, including their ability to reduce intestinal colonization by pathogens. To ensure the beneficial effects, the probiotic cells must survive processing and storage of food, its passage through the upper gastrointestinal tract (GIT), and subsequent chemical ingestion processes until they reach their target organ. However, there is considerable loss of viability of the probiotic bacteria during the drying process, in the acidic conditions of the stomach, and in the high bile concentration in the small intestine. Bacillus subtilis, a spore-forming probiotic bacterium, can effectively maintain a favorable balance of microflora in the GIT. B. subtilis produces a protective extracellular matrix (ECM), which is shared with other probiotic bacteria; thus, it was suggested that this ECM could potentially protect an entire community of probiotic cells against unfavorable environmental conditions. Consequently, a biofilm-based bio-coating system was developed that would enable a mutual growth of B. subtilis with different lactic acid bacteria (LAB) through increasing the ECM production. Results of the study demonstrate a significant increase in the survivability of the bio-coated LAB cells during the desiccation process and passage through the acidic environment. Thus, it provides evidence about the ability of B. subtilis in rescuing the desiccation-sensitive LAB, for instance, Lactobacillus rhamnosus, from complete eradication. Furthermore, this study demonstrates the antagonistic potential of the mutual probiotic system against pathogenic bacteria such as Staphylococcus aureus. The data show that the cells of B. subtilis possess robust anti-biofilm activity against S. aureus through activating the antimicrobial lipopeptide production pathway. Full article
(This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens)
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14 pages, 2376 KiB  
Article
Anti-Biofilm Effect of Selected Essential Oils and Main Components on Mono- and Polymicrobic Bacterial Cultures
by Erika Beáta Kerekes, Anita Vidács, Miklós Takó, Tamás Petkovits, Csaba Vágvölgyi, Györgyi Horváth, Viktória Lilla Balázs and Judit Krisch
Microorganisms 2019, 7(9), 345; https://doi.org/10.3390/microorganisms7090345 - 12 Sep 2019
Cited by 74 | Viewed by 6114
Abstract
Biofilms are surface-associated microbial communities resistant to sanitizers and antimicrobials. Various interactions that can contribute to increased resistance occur between the populations in biofilms. These relationships are the focus of a range of studies dealing with biofilm-associated infections and food spoilage. The present [...] Read more.
Biofilms are surface-associated microbial communities resistant to sanitizers and antimicrobials. Various interactions that can contribute to increased resistance occur between the populations in biofilms. These relationships are the focus of a range of studies dealing with biofilm-associated infections and food spoilage. The present study investigated the effects of cinnamon (Cinnamomum zeylanicum), marjoram (Origanum majorana), and thyme (Thymus vulgaris) essential oils (EOs) and their main components, i.e., trans-cinnamaldehyde, terpinen-4-ol, and thymol, respectively, on single- and dual-species biofilms of Escherichia coli, Listeria monocytogenes, Pseudomonas putida, and Staphylococcus aureus. In dual-species biofilms, L. monocytogenes was paired with each of the other three bacteria. Minimum inhibitory concentration (MIC) values for the individual bacteria ranged between 0.25 and 20 mg/mL, and trans-cinnamaldehyde and cinnamon showed the highest growth inhibitory effect. Single-species biofilms of L. monocytogenes, P. putida, and S. aureus were inhibited by the tested EOs and their components at sub-lethal concentrations. Scanning electron microscopy images showed that the three-dimensional structure of mature biofilms embedded in the exopolysaccharide matrix disappeared or was limited to micro-colonies with a simplified structure. In most dual-species biofilms, to eliminate living cells from the matrix, concentrations exceeding the MIC determined for individual bacteria were required. Full article
(This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens)
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10 pages, 432 KiB  
Article
Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition
by Filomena Nazzaro, Florinda Fratianni, Rosaria Cozzolino, Antonella Martignetti, Livia Malorni, Vincenzo De Feo, Adriano G. Cruz and Antonio d’Acierno
Microorganisms 2019, 7(9), 321; https://doi.org/10.3390/microorganisms7090321 - 05 Sep 2019
Cited by 44 | Viewed by 5924
Abstract
Production of extra virgin olive oil (EVOO) represents an important element for the economy of Southern Italy. Therefore, EVOO is recognized as a food with noticeable biological effects. Our study aimed to evaluate the antimicrobial activity exhibited by the polyphenolic extracts of EVOOs, [...] Read more.
Production of extra virgin olive oil (EVOO) represents an important element for the economy of Southern Italy. Therefore, EVOO is recognized as a food with noticeable biological effects. Our study aimed to evaluate the antimicrobial activity exhibited by the polyphenolic extracts of EVOOs, obtained from three varieties of Olea europea L. (Ruvea antica, Ravece, and Ogliarola) cultivated in the village of Montella, Avellino, Southern Italy. The study evaluated the inhibiting effect of the extracts against some Gram-positive and Gram-negative bacteria. Statistical analysis, used to relate values of antimicrobial activity to total polyphenols and phenolic composition, revealed a different behavior among the three EVOO polyphenol extracts. The method applied could be useful to predict the influence of singular metabolites on the antimicrobial activity. Full article
(This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens)
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17 pages, 2098 KiB  
Article
Production of Hydrophobic Zein-Based Films Bioinspired by The Lotus Leaf Surface: Characterization and Bioactive Properties
by Ângelo Luís, Fernanda Domingues and Ana Ramos
Microorganisms 2019, 7(8), 267; https://doi.org/10.3390/microorganisms7080267 - 16 Aug 2019
Cited by 30 | Viewed by 5484
Abstract
Hydrophobic zein-based functional films incorporating licorice essential oil were successfully developed as new alternative materials for food packaging. The lotus-leaf negative template was obtained using polydimethylsiloxane (PDMS). The complex surface patterns of the lotus leaves were transferred onto the surface of the zein-based [...] Read more.
Hydrophobic zein-based functional films incorporating licorice essential oil were successfully developed as new alternative materials for food packaging. The lotus-leaf negative template was obtained using polydimethylsiloxane (PDMS). The complex surface patterns of the lotus leaves were transferred onto the surface of the zein-based films with high fidelity (positive replica), which validates the proposed proof-of-concept. The films were prepared by casting method and fully characterized by Scanning Electron Microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC). The grammage, thickness, contact angle, mechanical, optical and barrier properties of the films were measured, together with the evaluation of their biodegradability, antioxidant and antibacterial activities against common foodborne pathogens (Enterococcus faecalis and Listeria monocytogenes). The zein-based films with the incorporation of licorice essential oil presented the typical rugosities of the lotus leaf making the surfaces very hydrophobic (water contact angle of 112.50°). In addition to having antioxidant and antibacterial properties, the films also shown to be biodegradable, making them a strong alternative to the traditional plastics used in food packaging. Full article
(This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens)
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21 pages, 652 KiB  
Article
Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria
by Dan Zhang, Ren-You Gan, Arakkaveettil Kabeer Farha, Gowoon Kim, Qiong-Qiong Yang, Xian-Ming Shi, Chun-Lei Shi, Qi-Xia Luo, Xue-Bin Xu, Hua-Bin Li and Harold Corke
Microorganisms 2019, 7(6), 157; https://doi.org/10.3390/microorganisms7060157 - 29 May 2019
Cited by 21 | Viewed by 6091
Abstract
Although spice extracts are well known to exhibit antibacterial properties, there is lack of a comprehensive evaluation of the antibacterial effect of spices against antibiotic-resistant bacteria. In the present study, ethanolic extracts from a total of 67 spices were comprehensively investigated for their [...] Read more.
Although spice extracts are well known to exhibit antibacterial properties, there is lack of a comprehensive evaluation of the antibacterial effect of spices against antibiotic-resistant bacteria. In the present study, ethanolic extracts from a total of 67 spices were comprehensively investigated for their in vitro antibacterial activities by agar well diffusion against two common food-borne bacteria, Staphylococcus aureus and Salmonella enteritidis, with multi-drug resistance. Results showed that S. aureus was generally more sensitive to spice extracts than S. enteritidis. Of the 67 spice extracts, 38 exhibited antibacterial activity against drug-resistant S. aureus, while only four samples were effective on drug-resistant S. enteritidis. In addition, 11 spice extracts with inhibition zones greater than 15 mm were further verified for their broad-spectrum antibacterial properties using another 10 drug-resistant S. aureus strains. It was found that five spice extracts, including galangal, fructus galangae, cinnamon, yellow mustard seed, and rosemary, exhibited the highest antibacterial capacity. Further cytotoxicity of these 11 spices was determined and LC50 values were found to be more than 100 μg/mL except for galangal, rosemary, and sage, whose LC50 values were 9.32 ± 0.83, 19.77 ± 2.17, and 50.54 ± 2.57, respectively. Moreover, the antioxidant activities (ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) values) and total phenolic content (TPC) of spice extracts were determined to establish possible correlations with the antibacterial activity. Although the antibacterial effect was positively correlated with the antioxidant activities and TPC, the correlation was weak (r < 0.5), indicating that the antibacterial activity could also be attributed to other components besides antioxidant polyphenols in the tested spice extracts. In conclusion, dietary spices are good natural sources of antibacterial agents to fight against antibiotic-resistant bacteria, with potential applications as natural food preservatives and natural alternatives to antibiotics in animal feeding. Full article
(This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens)
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Review

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25 pages, 1234 KiB  
Review
Silver Nanoparticles against Foodborne Bacteria. Effects at Intestinal Level and Health Limitations
by Irene Zorraquín-Peña, Carolina Cueva, Begoña Bartolomé and M. Victoria Moreno-Arribas
Microorganisms 2020, 8(1), 132; https://doi.org/10.3390/microorganisms8010132 - 17 Jan 2020
Cited by 81 | Viewed by 7577
Abstract
Foodborne diseases are one of the factors that endanger the health of consumers, especially in people at risk of exclusion and in developing countries. The continuing search for effective antimicrobials to be used in the food industry has resulted in the emergence of [...] Read more.
Foodborne diseases are one of the factors that endanger the health of consumers, especially in people at risk of exclusion and in developing countries. The continuing search for effective antimicrobials to be used in the food industry has resulted in the emergence of nanotechnology in this area. Silver nanoparticles (Ag-NPs) are the nanomaterial with the best antimicrobial activity and therefore, with great potential of application in food processing and packing. However, possible health effects must be properly addressed to ensure food safety. This review presents a detailed description on the main applications of Ag-NPs as antimicrobial agents for food control, as well as the current legislation concerning these materials. Current knowledge about the impact of the dietary exposure to Ag-NPs in human health with special emphasis on the changes that nanoparticles undergo after passing through the gastrointestinal tract and how they alter the oral and gut microbiota, is also summarized. It is concluded that given their potential and wide properties against foodborne pathogens, research in Ag-NPs is of great interest but is not exempt from difficulties that must be resolved in order to certify the safety of their use. Full article
(This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens)
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