Spoilage Pathogens Research Articles

Antifungal Efficacy of LEDs for Spoilage Pathogens on Litchi Fruit Packaged with Different Types and Thicknesses of Films

Antifungal Efficacy of LEDs for Spoilage Pathogens on Litchi Fruit Packaged with Different Types and Thicknesses of Films

Secondary Metabolites from Symbiotic Bacteria of Seagrass and Molluscs as A Reference for Natural Food Preservatives

Symbiotic bacteria from seagrass and molluscs have the potential to be a source of secondary metabolites. Compounds from these secondary metabolites, such as natural food preservatives, can be used in the bioindustry sector. This research aims to identify the potential secondary metabolites from symbiotic bacteria in molluscs and seagrass that can support the Sustainable Development Goals (SDG) public health program. The samples used in this study were symbiotic bacteria of mollusc from seagrass environments, symbiotic bacteria from seagrass, and seagrass samples. The seagrass samples were analysed phytochemically, while the symbiotic bacteria samples from molluscs and seagrass were tested for their antibacterial activity against food spoilage pathogens such as Staphylococcus aureus and Escherichia coli using the disc diffusion method. Bacteria that showed potential antibacterial activity were identified using molecular methods, and the content of active compounds was analysed using gas chromatography-mass spectrometry. The phytochemical analysis revealed that seagrass contains flavones, tannins, steroids, and compounds with potential antibacterial properties. GC-MS analysis indicated that seagrass is predominantly composed of unsaturated fatty acids, which have antimicrobial effects by damaging bacterial cell membranes and disrupting the function of enzymes essential for growth and reproduction. Ten symbiotic bacteria isolates demonstrated proteolytic, cellulolytic, and lipolytic enzyme activity, suggesting their potential as antibacterial agents due to their ability to break down cell walls. Molecular identification of selected bacteria revealed the presence of mollusc symbionts, including Vibrio owensii, Bacillus paramycoides, and Pseudoalteromonas flavipulchra. The symbiotic bacteria found in seagrass in this study included Bacillus velezensis, Bacillus paramycoides, Nocardiopsis alba, Nocardiopsis alba, Bacillus tropicus, Lysinibacillus fusiformis, and Bacillus tropicus. GC-MS analysis of selected symbiotic bacteria from seagrass showed that the dominant compound components were phthalic acid, bis(7-methyl octyl) ester (25.18, 43.84, 35.55 %), and trimethoxy-3-piperidyl-2,2'-binaphthalene-1,1',4,4'-tetrone (36.36, 47.71, 64.48 %). In conclusion, seagrass and its symbiotic bacteria, as well as symbiotic bacteria from molluscs living in seagrass, have the potential to serve as antibacterial agents and can be used as references for food preservatives. HIGHLIGHTS Seagrass and mollusc symbiotic bacteria produce secondary metabolites that have antimicrobial properties, making them suitable for food preservation The component that acts as an antibacterial agent is found in seagrass: Essential fatty acids, which can have antibacterial properties Symbiotic bacteria are microorganisms that live in mutualistic symbiosis with other organisms. The enzymatic activities of symbiotic bacteria can involve the production of enzymes that break down complex molecules into simpler molecules In food preservation, symbiotic bacteria, with their enzymatic activity, can be used as natural preservatives Using natural food preservatives derived from seagrass and mollusc symbiotic bacteria can contribute to a more sustainable and environmentally friendly approach to food preservation GRAPHICAL ABSTRACT

The Antioxidant, Antimicrobial, and Total Phenolic Potential of Clove Extracts for Inhibition of Food Pathogens

Food spoilage pathogens cause food waste and consumption of pathogen-contaminated food threatens human health. New approaches that do not harm the environment are needed for decreasing the enlargement of pathogenic microorganisms without using chemical preservatives. The current work intended to appraise the TPC value, anti-oxidant, anti-bacterial, and anti-fungal properties of clove different extracts. The antimicrobial tests were evaluated by disc diffusion, MIC, and MBC tests. Antioxidant potential was conducted using ABTS• and DPPH• radical, and TPC was tested by the Folin–Ciocalteu reagent assay. As a result, the highest antimicrobial activity was found against E. faecalis by 19,30±0,17 mm zone diameter from methanol extract. The lowest activity was obtained from aqueous extract over S. Typhimurium by 7,17±0,29 mm zone diameter. MIC and MBC results were examined, and it was determined that clove ethanol extract showed the highest MIC value was 2.5-10 mg/ml. MBC test results also revealed that cloves ethanol extract has the highest activity with 5->10 mg/ml. The antioxidant data of cloves were examined, and the highest DPPH• and ABTS• sweep activities were determined in 60.93±1.67% aqueous and 85.81±1.08 ethanol extract, respectively. The TPC results revealed that the highest content was provided from the aqueous extract with 189.84±2.84 mg/g GA. The results gained from the study bring to light that clove has a high potential for antimicrobial, antioxidant, and total phenolic content.

Postharvest spoilage pathogen associated with turmeric (Curcuma longa L.) product in Southwestern Ethiopia

Postharvest spoilage pathogen associated with turmeric (Curcuma longa L.) product in Southwestern Ethiopia

Antibiofilm mechanism of peppermint essential oil to avert biofilm developed by foodborne and food spoilage pathogens on food contact surfaces.

Establishing efficient methods to combat bacterial biofilms is a major concern. Natural compounds, such as essential oils derived from plants, are among the favored and recommended strategies for combatting bacteria and their biofilm. Therefore, we evaluated the antibiofilm properties of peppermint oil as well as the activities by which it kills bacteria generally and particularly their biofilms. Peppermint oil antagonistic activities were investigated against Vibrio parahaemolyticus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157:H7, and Salmonella Typhimurium on four food contact surfaces (stainless steel, rubber, high-density polyethylene, and polyethylene terephthalate). Biofilm formation on each studied surface, hydrophobicity, autoaggregation, metabolic activity, and adenosine triphosphate quantification were evaluated for each bacterium in the presence and absence (control) of peppermint oil. Real-time polymerase chain reaction, confocal laser scanning microscopy, and field-emission scanning electron microscopy were utilized to analyze the effects of peppermint oil treatment on the bacteria and their biofilm. Results showed that peppermint oil (1/2× minimum inhibitory concentration [MIC], MIC, and 2× MIC) substantially lessened biofilm formation, with high bactericidal properties. A minimum of 2.5-log to a maximum of around 5-log reduction was attained, with the highest sensitivity shown by V. parahaemolyticus. Morphological experiments revealed degradation of the biofilm structure, followed by some dead cells with broken membranes. Thus, this study established the possibility of using peppermint oil to combat key foodborne and food spoilage pathogens in the food processing environment.

Potential of pectin-chitosan based composite films embedded with quercetin-loaded nanofillers to control meat associated spoilage bacteria

Increasing consumer demands for healthy, minimally processed, contamination-free food with extended shelf life have exerted pressure on the food industry to search for more effective and biodegradable packaging materials against spoilage agents. Pectin-chitosan based nanocomposite films were developed and evaluated for the impacts of antimicrobial-loaded nanofillers [(quercetin-loaded nano-liposomes (QNLs)] on the physico-mechanical, thermal, and antibacterial properties against meat-associated spoilage pathogens. QNLs were observed with an average size of 191 ± 7 nm by dynamic light scattering with a negative zeta-potential value of −37 ± 5.7 mV. Scanning electron microscopy revealed round and smooth surface morphology of QNLs. FTIR spectroscopic analyses confirmed the encapsulation of quercetin in liposomes via weak electrostatic or hydrophobic interactions. The addition of nanofillers in composite films increased the tensile strength (9.74 ± 0.26 MPa) and Young's modulus (24.17 ± 0.64 MPa) of the nano-active films as compared to active films (2.49 ± 0.02 MPa and 5.04 ± 0.04 MPa), respectively. Similarly, opacity (3.10 ± 0.04) and moisture content (31.03% ± 1.81%) values of nano-active films were lesser as compared to non-active films (5.35% ± 0.07% and 84.24% ± 0.45% respectively) owing to the hydrophobic nature of QNLs. Thermal analyses performed by TGA and DSC confirmed the thermal stability of nano-active films. Nano-active films exhibited excellent antimicrobial potential (spot-on-lawn and quantitative food application assays) against multidrug-resistant meat pathogens including Escherichia coli, Listeria monocytogenes and Salmonella enterica. Hence, pectin-chitosan based nano-active films have promising applications for the preservation of meat products from spoilage bacteria.

Antimicrobial Activities of Allium sativum on Microorganisms Isolated from Spoilt Tomatoes Sold in Awka Anambra State, Nigeria

Tomato is a universally consumed vegetable crop. Its spoilage involves changes in which they become less palatable, less attractive to the eyes or even toxic to consumers. These changes may be accompanied by alterations in taste, smell, appearance or texture. The aim of this study is to identify the spoilage pathogens of tomatoes and to ascertain the antimicrobial potential of garlic ethanol extract on the isolates. Spoilt tomato samples were purchased from three markets (Eke Awka, Nnamdi Azikiwe temporary site (Temp. site) and Amenyi) in Awka, Anambra State. They were transported Alpha Laboratory, Awka in a sterile polythene bags for microbial isolation and analysis. The media used for the isolation were Nutrient Agar and Sabouraud Dextrose Agar, both were placed into a conical flask autoclaved at 121ºC at 15psi for 20 minutes and the plates were incubated at room temperature. The bacteria isolated from the tomato fruits were: Pseudomonas sp, Bacillus sp, Staphylococcus sp and Escherichia coli while the fungi isolates were Aspergillus sp, Penicillium sp and Mucor sp. The antimicrobial activity of ethanol garlic extract against these microorganisms isolated from spoilt tomatoes were determined using disc method. Three different concentrations (25%, 50%, 100%) of ethanol garlic extract were used to test for the antimicrobial activity. The result showed that at different concentrations the ethanol garlic extract possess antimicrobial properties on the selected organisms apart from Pseudomonas sp and Penicillium sp where there was no zone of inhibition. The presence of these microorganisms is hazardous to health. Therefore, garlic extract could be used as a beneficial substitute of synthetic chemicals.

Synergistic effect of propyl gallate and antibiotics against biofilms of Serratia marcescens and Erwinia carotovora in vitro

Serratia marcescens NJ01 and Erwinia carotovora, two pathogenic bacteria involved in vegetable spoilage, can persist in leafy vegetables and subsequently form biofilms. The aim of this study was to evaluate the effect of propyl gallate (PG) on the susceptibility of antibiotics against the biofilms of S. marcescens NJ01 and E. carotovora and uncover its anti-virulence mechanism. PG notably inhibited the production of AHLs and enhanced the susceptibility of antibiotics against the biofilm formation of S. marcescens NJ01 and E. carotovora and significantly improved the disrupted effect on the preformed biofilms of S. marcescens NJ01. PG exposure decreased the minimum inhibitory concentrations of these five antibiotics and reduced the production of virulence factors. Further investigation indicated that PG exposure resulted in the downregulation of genes involved in virulence, biofilm formation, and antioxidant enzymes of S. marcescens NJ01. The suppression of antioxidant enzymes caused the enhancement of oxidative stress, increased membrane permeability, and ultimately promoted the susceptibility of bacterial/biofilm cells to antibiotics. The tomato and lettuce infection assay indicated that PG could notably attenuate the pathogenicity of S. marcescens NJ01 and E. carotovora. These findings suggest that PG has the potential to function as an antibiotic accelerant to defend against spoilage pathogens.

Salmonella and Escherichia coli contamination in wild catfish and rivers at northern part of Bangladesh

A variety of fishes consumed regularly are prone to pathogenic spoilage especially by different microbes. It is important to find out microbiological quality of fish that we consume regularly to protect the public health. Current research was conducted to assess the incidence of Salmonella and Escherichia coli (E. coli) contamination in three selected catfish species namely, Ayer (Sperata seenghala), Pabda (Ompok pabda) and Magur (Clarias batrachus) of five rivers (Dhepa, Atrai, Punorvoba, Kakra, and Ghorveshori) of Dinajpur district. The study showed that Salmonella and E. coli positive isolates were 33.33% and 55.55% in Punorvoba river, 31.03% and 50.00% in Atrai river, 30.19% and 56.60% in Dhepa river, 29.63% and 59.26% in Ghorveshori river and 27.08% and 56.25% in Kakra river, respectively. Highest percentage of Salmonella and E. coli were found in Ompok pabda (39.40%) and in Clarias batrachus (63.84%), respectively. Lowest percentage of Salmonella and E. coli were found in Sperata seenghala (26.50% and 41.07%), respectively. The percentage of E. coli was greater than Salmonella for each of the experimental samples that are very alarming for consumption of wild catfish. At the same time, the microbial quality of water of Dhepa, Atrai, Punorvoba, Kakra, and Ghorveshori rivers are not satisfactory regarding fish consumption and public health. Asian J. Med. Biol. Res. 2022, 8 (1), 9-15

Comparative Preservative Potential of Essential Oils of Ocimum gratissimum from Bambili of the North West and Mbonge of the South West Regions of Cameroon on Scomber scombrus

Essential oils serve as a natural alternative to chemical or synthetic antimicrobials and antioxidants to fight against food borne pathogens or spoilage organisms, inhibiting lipid peroxidation and extending the shelf life of fish and other seafood. This study examines the antibacterial properties of essential oils from leaves of Ocimum gratissimum L. from two localities of the North West and South West of Cameroon on some pathogenic spoilage gram negative and positive bacteria isolated from mackerel, and their antimicrobial and antioxidant effectiveness on the fish quality during preservation for one month at -18oC. The plant materials were harvested from Bambili, the North West Region of Cameroon and from Mbonge, the South West Region of Cameroon and the essential oils extracted by hydro-distillation using Clevenger-type apparatus. Escherichia coli, Salmonella typhi and Staphylococcus aereus were isolated from mackerel by culture techniques and their susceptibility to the essential oils determined by well diffusion method. Psychrophilic bacteria and Enterobacteraceae counts were used to evaluate the microbiological quality of the fish during storage. Total volatile basic nitrogen and thiobarbituric acid reactive substance assays were used as indices to assess the biochemical quality of the fish during storage. Antibacterial susceptibility test showed that essential oils of O. gratissimum from the North West and South West Regions were active on all the tested microorganisms with different degree.The inhibitory diameters for essential oil from the South West Region were 28.0 mm, 27.2 mm and 26.0 mm while that for essential oil from the Bambili were 24.1 mm, 20.4mm and 21.9 mm for Staphylococcus aereus, Escherichia coli and Salmonella typhi respectively. At the end of storage periods, the values of Psychrotrophs plate counts, total volatile base nitrogen and thiobarbituric acid reactive substances for fish samples treated with essential oil from the Mbonge were 2.71log10cfu/g, 12.88 mgN/100g and 0.88 mgMDA/Kg, while that treated with North West essential oil were 3.00 log10cfu/g, 16.24 mgN/100g and 1.26 mgMDA/Kg respectively. From the obtained results, essential oil of O. gratissimum from the Mbonge was the most effective in preserving Atlantic mackerel.

Comparison of Phytochemical Composition, Free Radical Scavenging Activity, and Antimicrobial Activity of Selected Herbs Against Two Foodborne Pathogenic Bacteria

Spices and herbs, owing to their natural benefits to human health, are gaining momentum as food preservatives in recent years. Due to their antioxidant activity, their extracts with bioactive principles form the basis of pharmaceutical and food processing applications. Two of such crops, mountain mint (<i>Pycnanthemum virginianum</i>) and red turmeric (<i>Curcuma longa</i>), were compared for their phytochemical composition, the antioxidant activity of methanolic extracts, and their antimicrobial activity against foodborne pathogenic bacteria, Listeria monocytogenes, Salmonella enteritidis in this study. Our results showed that the mountain mint had higher total phenolic content and total tannin content: 614.41±3.96 and 529.74±4.39 mg gallic acid equivalents/gram dry weight extract. In comparison, red turmeric had higher total flavonoid content: 1250.51±8.10 mg catechin equivalents/gram dry weight extract. A lower IC₅₀ value (21.39±0.86 μg/mL) of red turmeric reflected its higher antioxidant activity. A lower concentration of methanolic extract of red turmeric rhizome was needed for both MIC (62.5 and 125 μg/mL) and MBC (125 and 250 μg/mL) assay against <i>L. monocytogenes</i> and <i>S. enteritidis</i>, respectively. In conclusion, these findings showed the red turmeric methanolic extract as a source of potential phytochemicals and antioxidants exhibited relative efficiency with antimicrobial activity against two common foodborne pathogens. The results have implications for use in processed food preservation and protection against food spoilage pathogens.

Characterization of probiotic Enterococcus lactis RS5 and purification of antibiofilm enterocin

Abstract Enterocin R5 is an antibacterial peptide found in the culture supernatant of Enterococcus lactis RS5 with a broad spectrum activity. The RS5 was isolated from a marine fish, Sillago indica. Enterocin R5 inhibited Staphylococcus aureus, Salmonella enterica ser. Typhi, Proteus vulgaris, Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis and Bacillus cereus. Furthermore, bacteriocin gene cluster characterization showed 70–85% amino acid similarity to the class II bacteriocin from Enterococcus species. The bioactive cell-free supernatant was purified by bio-active guided column chromatography followed by SDS-PAGE analysis revealed that the presence of enterocin with a molecular mass of approximately 6 kDa. The probiotic E. lactis RS5 characterization suggest that tolerance to bile salt, low pH and pancreatin digestion. Moreover, enterocin R5 exhibited more than 60% anti-biofilm activity against biofilm forming food spoilage bacteria at 100 μg/ml concentration. Therefore, this enterocin R5 has potential to be used as an alternative antibacterial agent for the treatment of biofilm-associated food spoilage pathogens.

Amita Gaurav Dimri, Dushyant Singh, Rudrangshu Chatterjee Abhishek Chauhan and M.LAggarwal

Abstract-Foodpreservativesareusedtoincrease the shelf life of food and to maintain the quality for longer time. Natural methods of preservationusuallyaimtoexcludeair,moisture, and microorganisms, or to provide environments in which organisms that might 25cause spoilage cannot survive. In the last scenario, no herbal Ayurvedic preservative had been considered with respect to the use of chemical preservative. Increasing demands for naturalandpreservativefreecompoundspromoted an idea of the replacementof synthetic preservatives withessential oilshaving antimicrobial properties.Essentialoilsfrommedicinalplantsarepotentialsourceofnovelantimicrobialcompounds especially against food spoilage pathogens. The aim of this project was to compare the antimicrobial activity of essential oils collected from Lemongrass (Cymbopoga ncitratus), Clove (Syzygiumaromaticum) and Tulsi (Ocimum sp.) against food spoilage organisms.In this study the essential oil of Lemongrass, Clove and Tulsi were investigated for its activity against Gram negative bacteria Escherichia coli, Gram positive bacteriaMicrococcusluteus, Staphylococcus aureus andBacillus cereus, yeast Candida albicans and fungusAspergillus niger, Chaetomium globosum and Penicilliumfuniculosumusingagarwelldiffusion method. The antimicrobial activity was evaluated by measuring the zone of inhibition. The oils at 30% concentration completely/partially inhibited the growth of foodspoilagepathogens.Thestrongestinhibition activity was observed in Lemongrass oil against all the test organisms; thus it was found more effective as compared to Clove oil and Tulsi oil.The successful effectiveness of Lemongrass oil could also play a major role in replacing the chemical preservative. Keywords: Ocimum, Teniflorum, Lemon grass and Cymbopogon citratus

ANTIFUNGAL Citrus hystrix EXTRACT AS NATURAL FOOD PRESERVATIVE

During their storage, the traditional ready-to-eat food, such as sticky rice cake, are easily contaminated by spoilage pathogens. Hence, this study aims to evaluate the effect of Citrus hystrix extract in reducing spoilage pathogens in sticky rice cake during storage. The experimental sticky rice cake was prepared and formulated with Citrus hystrix extract at varied level of concentrations of 0.65%, 1.26% and 1.82% (w/w). Treated samples were stored at room temperature for 28 days and evaluated periodically for their microbial activity (total plate count), thiobarbituric acid reactive substances (TBARS), and sensory analysis. For its antifungal activity, the Citrus hystrix extract was also compared against Penicillium sp. and Aspergillus nidulans prior to formulation. Results exhibited a significant advantage of the added extracts to the sticky rice cake. All extract levels effectively eliminated the spoilage microorganism and significantly lowered the TBARS values. The physico-chemical properties of sticky rice cake including pH, water activity, and moisture content were equal among all the formulated samples and slightly different at 1.82% (w/w) extract level. Moreover, the addition of Citrus hystrix extract up to 1.82% did not affect the acceptability sensory attributes of the sticky rice cake as compared to the control which has no Citrus hystrix extracts (p &gt; 0.05).

Novel viscoelastic gelling agent with unique physico-chemical properties

A novel innovative viscoelastic gelling agent (novel gel, NG) has been developed by combining citric acid (CA) and disodium 5-guanylate (DG). NG has the potential to replace other gelling agents such as gelatine, which has been commonly used in foods, dietary supplements, pharmaceutical and cosmetic products including ointments and sprays. NG has unique physico-chemical properties, including a wide range of concentration-dependent, temperature-sensitive gel strengths. Based on the rheological measurement results, NG depicted similar shear thinning behaviour to gelatine, within shear rates ranging from 25.8 to 129 (s−1). NG also significantly increased the shelf-life (by 21 days) of minced beef, as well as inhibited the growth of major spoilage pathogens, such as E. coli, S. aureus, Salmonella sp., Listeria sp., yeast and moulds, making it an ideal candidate for gelatine replacement.

Amita Gaurav Dimri, Dushyant Singh, Ruchi Singh, 1Abhishek Chauhan² and M.LAggarwa

Abstract-Foodpreservativesareusedtoincrease the shelf life of food and to maintain the quality for longer time. In the last scenario no herbal ayurvedic preservative had been considered with respect to the use of chemical preservative. Due to increasing demands for naturalandpreservativefreecompoundspromoted an idea of the replacement of synthetic preservatives with essential oils of antimicrobial properties.Essentialoilsfrommedicinalplantsarepotentialsourceofnovelantimicrobialcompounds especially against food spoilage pathogens. The aim of this project was to study antimicrobial activity of essential oil from Lemongrass (Cymbopogan citratus)oil against food spoilage organisms Escherichia coli, Micrococcus luteus, Staphylococcus aureus andBacillus cereus and fungus Aspergillus brasilliensis, Candida albicans, Chaetomium globosum and Penicillium funiculosumusing agar well diffusion method. The antimicrobial activity was evaluated by measuring the zone of inhibition. The oil at30% concentration completely/partially inhibited the growth of foodspoilagepathogens.Thesuccessfuleffectiveness of Lemon grass oil could also play amajorroleinreplacingthechemicalpreservative.

Antimicrobial activity of bacteriocins produced by Enterococcus isolates recovered from Egyptian homemade dairy products against some foodborne pathogens.

The increasing mandate for fresh-like food products and the possible hazards of chemically preserved foods necessitate the search for alternatives. Bacteriocins represent a promising food biopreservative. In the present study, one hundred enterococci isolates recovered from Egyptian raw cow milk and homemade dairy products were screened for bacteriocin production. The overall detection rate was 10%. Three isolates, namely, Enterococcus faecalis (OE-7 and OE-12) and Enterococcus hirae (OE-9), showed the highest antibacterial activity with narrow spectrum against multidrug-resistant (MDR) Gram-positive foodborne bacteria: Enterococcus faecalis and Staphylococcus aureus. The antimicrobial activity was completely abolished by trypsin and proteinase K but not affected by lipase and/or amylase indicating the protein nature of the antimicrobial activity. Optimum conditions for bacteriocin production were cultivation in MRS broth at 37°C, pH6-6.5 for 16-24h. The tested bacteriocins exhibited bactericidal activity on S. aureus subsp. aureus ATCC 25923; such activity was further investigated by transmission electron microscopy that revealed leakage and lysis of treated cells. Characterization of tested bacteriocins revealed high activity in a wide range of pH and temperature, storage stability, and heat resistance. PCR analysis revealed that the tested isolates produced multiple enterocins showing homology with the enterocins L50A, AS-48, and 31. Finally, this study reported potent antibacterial activity of bacteriocins derived from dairy products Enterococci against MDR foodborne and spoilage pathogens. The potency, specificity, and stability of these bacteriocins presented promising perspectives for application as biopreservatives in the food industry. The biopreservation of foods by bacteriocins produced by lactic acid bacteria recovered directly from foods remains an innovative approach.

Host-parasite translocation: A potential source of zoonoses emergence in Nigeria

Zoonoses are infectious diseases that are spread between animals and people. These diseases are transmitted to humans in many ways, such as direct contacts, indirect contacts, vector-borne, foodborne, and inhalation. Translocation and introduction of animals to new geographic regions correspond to increased human global travel and commerce as underlying factors for infectious disease emergence. In this review, we examined some potential notable driving mechanism of zoonosis in Nigeria. The population explodes, and demand for animal products has resulted in the expansion of animal trade, both local and international, animal and human movements, and intensification of livestock production systems. The above mentioned have an indirect role in zoonotic disease distribution. Animal husbandry, wildlife hunting, and hunting with dogs are potential routes of parasite translocation, most notably when infected animals are killed. Zoonotic diseases cause severe economic loss in the pathogenic spoilage of milk, contaminated animal products, carcass quality, weight loss, infertility, and loss of animal population. The cost of disease control decreases in household income due to a reduction in livestock/product sales. Also, consumption impacts due to reduced food availability, increased household vulnerability where livestock is used as a risk-coping mechanism, and effects on household finance, which influences household savings. Our suggestions for future effective zoonoses control include, an improved surveillance system, well-structured quarantine services, institutionalized one health approach, public enlightenment, interdisciplinary research, and ultimately a strict conservation rules and regulation may be turned into law to avoid transmission of Zoonosis through the consumption of wild animal which is most reservoir of causative pathogen.

Gıda Patojenlerine Karşı Cardopatium corymbosum L.‘ nin Biyolojik Aktivitelerinin Belirlenmesi

Gıda bozan patojenler insan sağlığını tehdit eder. Bu çalışmada Türkiye‘ de “kurtludiken” olarak bilinen bitkinin biyolojik aktivitesi çalışılmış ve literatüre katkı sağlanmıştır. Muğla bölgesinden Cardopatium corymbosum L. antimikrobiyal ve antioksidan aktivite çalışmaları için toplanmıştır. Antimikrobiyal aktivite çalışmaları disk difüzyon metodu ile yapılmıştır. Toplam 8 mikroorganizma bu çalışmada kullanılmıştır, bunların biri maya diğerleri bakteridir. 2,2′-azinobis-(3-etilbenzotiazolin-6-sulfonik asit) (ABTS•+) enzimatik olmayan antioksidan aktivite denemeleri için kullanılmıştır. Cardopatium corymbosum‘ un biyolojik aktiviteleri hakkında çok az çalışma vardır. Bu çalışmanın amacı Cardopatium corymbosum‘ un gıda patojenlerine karşı antimikrobiyal ve antioksidan etkilerini belirlemektir. Bitkinin radikal süpürme yüzdesi 13 olarak bulunmuştur. Sonuç olarak, Cardopatium corymbosum antimikrobiyal ve antioksidan kapasitelere sahiptir.

Chemical Composition of Essential Oil from Rhanterium suaveolens Desf. and its Antimicrobial Activity Against Foodborne Spoilage Pathogens and Mycotoxigenic Fungi

The intention of this study was to explore the antibacterial and antifungal properties of essential oil from the flowers of Rhanterium suaveolens Desf. growing in Tunisia and determine its chemical composition which leads to the Tunisian chemotype. The GC and GC-MS analyses of essential oil conducted to the identification of twenty-seven compounds representing 99.08 % of the total oil. The main constituents were α-pinene (25.84 %), β-pinene (17.57 %), 1-octen-3-ol (16.23 %), camphene (12.28 %), limonene (8.03 %), β-myrcene (5.13 %), pinocarvone (2.98 %) and p-cymene (2.51 %). The antibacterial and antifungal activities of the volatile oil were screened in vitro using microdilution and disc diffusion methods. Considerable antibacterial effect was recorded against both Gram-positive and Gram-negative bacteria with MIC values ranging from 23 to 230 μg/mL. A powerful antifungal activity was also observed against five human pathogenic fungi. The highest antifungal effect was revealed against Candida albicans and Fusarium phylophylum with less MIC values of 11.5 μg/mL. On the basis of these results, the major eight chemical constituents of Rhanterium suaveolens essential oil could be used for constructing regression models to predict antibacterial and antifungal activities. These results suggest the possibility to use of Rh. suaveolens essential oil as a promising antimicrobial agent in drug and food preservation.