食源性疾病的重要性

1. 全球影响 每年,全球有数亿人因食源性疾病而受到影响。根据世界卫生组织(WHO)的数据,每年大约有6亿人患上食源性疾病,其中约有42万人因此死亡。这些疾病包括细菌、病毒、寄生虫和化学物质引起的广泛感染,如沙门氏菌、诺如病毒、弯曲杆菌、李斯特菌等。食源性疾病不仅影响发展中国家,在发达国家也同样存在严重问题。 Estimating the burden of foodborne diseases (who.int) 2. 经济负担 食源性疾病带来的经济损失是巨大的。医疗费用、失去的生产力、食品产业的损失以及贸易限制等都是由食源性疾病引起的直接经济影响。例如,美国疾病控制与预防中心(CDC)估计,美国每年因食源性疾病导致的经济损失达数百亿美元。发展中国家的情况更为严峻,由于医疗资源有限,食源性疾病往往导致更高的病死率和更严重的经济影响。 Economic burden from health losses due to foodborne illness in the United States – PubMed (nih.gov) 3. 公共卫生系统的挑战 食源性疾病的频繁暴发揭示了公共卫生系统在监测、预防和响应方面的不足。加强食品安全监管、改进疾病监测系统和增加公共卫生投入是应对这些挑战的关键。许多国家已经采取行动,例如欧盟实施了严格的食品安全法规,美国推出了《食品安全现代化法案》(FSMA),旨在防止食品污染和保障消费者安全。 4. 预防与控制 预防和控制食源性疾病需要全面而系统的策略: Food Safety Strategies: The One Health Approach to Global Challenges and China’s Actions – PMC (nih.gov) 结论 食源性疾病的重要性不仅体现在对个人健康的直接影响,还包括其对全球经济、社会和文化的广泛影响。通过加强食品安全监管、提高公众意识、改进公共卫生系统以及国际合作,我们可以有效减少食源性疾病的风险,保护全球公共卫生安全。这一任务需要全球各国政府、食品行业和消费者的共同努力,以确保未来的食品供应链更加安全可靠,保障全球公民的健康和福祉。

Bacteriocins as Antibiofilm Agents: The Mode of Actions

Biofilms, complex communities of microorganisms encased in a self-produced extracellular polymeric substance (EPS), pose significant challenges in various industries, including food safety. These biofilms confer enhanced resistance to antibiotics and other antimicrobial agents, making them a persistent problem. In recent years, bacteriocins, a group of antimicrobial peptides produced by bacteria, have garnered attention for their potential to disrupt and prevent biofilm formation. This article delves into the mechanisms by which bacteriocins act as antibiofilm agents, based on insights from recent research. Understanding Biofilms Biofilms are structured communities of microbial cells that adhere to surfaces and are embedded in a protective EPS matrix. This matrix not only shields the bacteria from environmental stresses but also facilitates communication and nutrient exchange among the cells. Biofilms can form on both biotic and abiotic surfaces, including medical devices, food processing equipment, and natural environments. The inherent resistance of biofilms to conventional antibiotics and disinfectants is a major concern, particularly in clinical and food safety settings. Mechanisms of Antibiofilm Action Bacteriocins utilise multiple strategies to combat biofilms, targeting different stages of biofilm development: 1. Inhibition of Initial Adhesion Bacteriocins can prevent the initial attachment of bacterial cells to surfaces, a critical first step in biofilm formation. By interfering with cell surface structures and reducing surface hydrophobicity, bacteriocins hinder the ability of bacteria to adhere to surfaces. 2. Disruption of EPS Matrix The EPS matrix is essential for biofilm stability and protection. Bacteriocins can degrade components of the EPS, such as polysaccharides and proteins, thereby weakening the biofilm structure and making the embedded bacteria more susceptible to antimicrobial agents. 3. Pore Formation in Cell Membranes Many bacteriocins, such as nisin, exert their antimicrobial effects by forming pores in the bacterial cell membrane. This leads to the leakage of cellular contents, disruption of membrane potential, and ultimately cell death. This mechanism is particularly effective against biofilm cells, which are often in a dormant state and resistant to other antimicrobials. 4. Interference with Quorum Sensing: Quorum sensing is a cell-to-cell communication mechanism that regulates biofilm formation and maintenance. Bacteriocins can interfere with quorum sensing signals, disrupting the coordination required for biofilm development and maintenance. 5. Synergistic Effects with Other Antimicrobials: Bacteriocins can enhance the efficacy of other antimicrobial agents when used in combination. This synergistic effect can help overcome the resistance of biofilm-associated bacteria, making it a promising strategy for biofilm control. Applications in Food Safety In the food industry, biofilms can lead to contamination and spoilage, posing significant health risks. The use of bacteriocins as natural preservatives and biofilm control agents offers a promising solution. For instance, nisin-coated surfaces have been shown to effectively reduce biofilm formation by Listeria monocytogenes and Staphylococcus aureus on food processing equipment. Additionally, bacteriocins can be incorporated into packaging materials to extend the shelf life of food products by preventing biofilm formation. To explore more about how bacteriocins contribute to food safety and their broader applications in the industry, check out our related articles: Conclusion Bacteriocins represent a potent and versatile tool in the fight against biofilms. Their ability to target multiple stages of biofilm development and their synergistic effects with other antimicrobials make them valuable in both clinical and food safety applications. Continued research into the mechanisms of action and the development of novel bacteriocins will further enhance our ability to control biofilms and improve public health outcomes. By leveraging the natural antimicrobial properties of bacteriocins, we can develop more effective strategies to combat biofilm-related issues, ensuring safer food production and processing environments. Stay Ahead in Biofilm Control and Food Safety Bacteriocins are proving to be powerful tools in tackling biofilms, but their full potential is still being explored. As industries continue to adopt innovative antimicrobial strategies, staying informed is crucial. Want to keep up with the latest advancements in food microbiology and biofilm control? Subscribe to our newsletter or follow us for more research insights and practical applications in food safety. Let’s work towards safer and more sustainable food production—one breakthrough at a time!

Arizona Cottage Food Law: Food Safety Training Requirements

Originally published by FoodSafePal® on 5 May 2024 We have a collaborative partnership with FoodSafePal to provide discounted food handler training to our food safety community here at Food Microbiology Academy. Just use our discount code “foodsafety1” during registration to grab a $5.00 USD discount! Cottage — or homemade — food businesses have increased in popularity as more people want to know where their food comes from and who makes it. Each state has its own regulations for cottage foods, including regulations related to food safety training. This article discusses the Arizona cottage food law, and whether you need food safety training to sell homemade food. Arizona’s cottage food program allows you to make homemade foods that don’t require time or temperature controls and sell them to people in- person or online, but only to addresses in Arizona. Here is a list of approved cottage foods: Conversely, Arizona’s cottage food law prohibits foods such as: You also cannot make and sell dog treats or pet foods as animal food is considered commercial feed and regulated by the Arizona Department of Agriculture. Because Arizona doesn’t regulate retail food establishments such as restaurants like they do cottage food businesses, Arizona will not inspect your home kitchen. Still, it’s your responsibility to ensure you follow the proper production guidelines to reduce the risk of spreading foodborne pathogens to your customers. Summary Under the Arizona cottage food program, you can make and sell foods that don’t require time or temperature controls, such as certain baked goods, sweets, honey, fruit jams, and roasted coffee beans, among others. Do you need food safety training to sell homemade food in Arizona? Arizona requires that you complete a food safety course before you can register for the state’s cottage food program to sell your homemade foods, no matter your county of residence. This training must be an ANSI-National Accreditation Board (ANAB)-accredited food handlers course, such as the one offered by FoodSafePal. Earn Your Food Handlers Card + Certificate to Sell Cottage Foods. This is accredited & meets Arizona’s cottage food law ENROLL NOW – use our discount code “foodsafety1” to receive $5.00 USD off any food handler training course at FoodSafePal. ANAB-accredited food handler training is the same training required for food employees at food establishments in certain Arizona counties. You can complete FoodSafePal’s ANAB-accredited online food handler program in under two hours. The course covers important food safety principles, such as: After the course, you must demonstrate your knowledge of these topics by passing a 40-question multiple-choice test, and answer at least 28 (70%) correctly. If you don’t pass the first time, you can retake it for free. After you pass, you’re issued a food handler certificate and card that you will need for registering your cottage food business. Your food handler certification cate and card will be good for three years from the date you earn it. Depending on which county you live in, you may need to bring your food handler certificate to your local health department and pay a conversion fee to be issued a county-specific food handler card. As part of the application process to register your cottage food business, you’re required to upload a copy of your food handler certificate, so don’t forget to save a PDF copy after you pass. You will also need to enter the expiration date of the food handler card, which will be three years from the date you passed. You must keep your certificate active while in business by retaking the course every three years to remain complaint with Arizona’s cottage food program. Summary Before you can produce and sell cottage foods, Arizona requires that you complete an ANAB-accredited food handler course, such as FoodSafePal’s. Labeling requirements. The only thing you need before you can submit your application to register for Arizona’s cottage food program is a copy of a food handler certificate from an ANAB-accredited provider, like FoodSafePal. However, it’s your responsibility to ensure you’re following the labeling requirements for your products. Arizona requires that you attach a label with the following information to each product: If your cottage food product was made in a facility for individuals with developmental disabilities, you must also include the following statement on the label, “This product was made in a facility for individuals with developmental disabilities.” Properly labeling your homemade goods allows you to sell your homemade goods from retail food establishments. Summary Arizona’s cottage food law requires that you attach a label to each food product. The label must include certain information, such as your name or business name, a list of ingredients, and the product’s production date. The bottom line Under the Arizona cottage food program, you can sell homemade foods that don’t require time or temperature controls directly to people within the state. However, before you can register for the Arizona cottage food program, you must complete an ANAB-accredited food handler course, such asFoodSafePal’s. Earn Your Food Handlers Card + Certificate to Sell Cottage Foods Accredited & Meets Arizona’s Cottage Food Law ENROLL NOW – use our discount code “foodsafety1” to receive $5.00 USD off any food handler training course at FoodSafePal. Arizona requires that each food product have an attached label that discloses certain information, such as who made the product and when and a list of the ingredients it contains.

Extremophiles: Nature’s solution to extending food and beverage shelf life

Extremophiles, microorganisms thriving in harsh environments, offer promising solutions for extending food and beverage shelf life. Their enzymes, called extremozymes, remain stable under conditions that typically deactivate conventional enzymes. These enzymes, derived from thermophilic, acidophilic, alkaliphilic, and halophilic extremophiles, can improve food preservation methods, potentially reducing the need for artificial additives. Applications include natural antioxidants, bioactive packaging, and enzyme-based preservatives. While challenges in scaling and regulation exist, advancements in biotechnology are making extremozyme utilisation more feasible, potentially revolutionising food preservation technology and addressing food waste concerns.

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