书籍

描述

Human health is main concern now a days, which is related with food. The most important issue is that these daily food are contaminated with different kinds of environmental pathogenic bacteria. In this study, we tried to find out the pathogenic bacteria from the environmental sources and investigated molecular characterizations including virulence factors, genetic relationship, antibiotic resistance profile and the biofilm formation ability to be confirmed of their pathogenicity. We used some food nutrients to investigate the inhibitory effects of NaCl, glucose, their combinations on biofilm formation and quorum sensing (QS) autoinducer-2 (AI-2) production on black tiger shrimp surfaces. This study checked the Inhibitory effects of probiotic potential lactic acid bacteria isolated from kimchi against Listeria monocytogenes and found that lactic acid bacteria suppressed L. monocytogenes biofilm formation. These results stated that lactic acid bacteria may inhibit biofilm formation by pathogenic bacteria on vegetable products and in the food industry, without associated risk to consumers. This study used flavourzyme to evaluate the efficacy against Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa biofilms on food-contact surfaces, and the finding reveals a new opportunity for the development of a novel method for controlling foodborne illness as well as food spoilage.