Isolation of Facultative Anaerobic Bacterial Pathogens from Canned Food and Use of Lactobacillus Plantarum as A Bio-Control Agent: Facultative Anaerobic Bacterial Pathogens from Canned Food

Khudija Malik; Hussan  Ibne Shoukani; Sabayyel  Hassan; Saima  Bibi; Syeda Asma Bano

doi:10.54393/pbmj.v6i08.911

Authors

Khudija Malik Department of Microbiology, The University of Haripur, Haripur, Pakistan
Hussan Ibne Shoukani Department of Microbiology, The University of Haripur, Haripur, Pakistan
Sabayyel Hassan Department of Biotechnology, International Islamic University, Islamabad, Pakistan
Saima Bibi Department of Microbiology, The University of Haripur, Haripur, Pakistan
Syeda Asma Bano Department of Microbiology, The University of Haripur, Haripur, Pakistan

DOI:

https://doi.org/10.54393/pbmj.v6i08.911

Keywords:

Canned Food, Facultatively Anaerobic, Foodborne Bacterial Pathogens, Lactobacillus plantarum, Bio-control Agent

Abstract

Preserved foods can play a significant role in causing food poisoning when they are not handled, processed, or stored properly. Objective: To investigate facultative anaerobic foodborne bacterial pathogens from canned foods and to control their growth Lactobacillus plantarum was used as a bio-control agent. Methods: Different canned food samples were collected to isolate and identify facultative anaerobic bacterial pathogens. Results: Out of n=65 samples, n=13 samples cultured positive as facultative anaerobes. They were further confirmed with biochemical and molecular identifications as foodborne bacterial pathogens with a ratio of 62% Escherichia coli, 30% Salmonella typhimurium, and 8% Vibrio cholerae. During bio-control studies, the results revealed possible inhibition of facultative anaerobic bacterial pathogens by using purified compounds of Lactobacillus plantarum. Conclusions: The use of probiotics in canned foods requires careful consideration, as factors such as the specific strain, food matrix, processing conditions, and storage practices can influence its effectiveness.

References

Van Cauteren D, Le Strat Y, Sommen C, Bruyand M, Tourdjman M, Da Silva NJ, et al. Estimated annual numbers of foodborne pathogen–associated illnesses, hospitalizations, and deaths, France, 2008–2013. Emerging Infectious Diseases. 2017 Sep; 23(9): 1486. doi: 10.3201/eid2309.170081. DOI: https://doi.org/10.3201/eid2309.170081

Bintsis T. Foodborne pathogens. AIMS Microbiology. 2017 Jun; 3(3): 529-63. doi: 10.3934/microbiol.2017.3.529. DOI: https://doi.org/10.3934/microbiol.2017.3.529

Ogbulie TE, Uzomah A, Agbugba MN. Assessment of the safety of some on-the-shelf canned food products using PCR-based molecular technique. Nigerian Food Journal. 2014 Jan; 32(2): 81-91. doi: 10.1016/S0189-7241(15)30121-1. DOI: https://doi.org/10.1016/S0189-7241(15)30121-1

Naravaneni R and Jamil K. Rapid detection of food-borne pathogens by using molecular techniques. Journal of Medical Microbiology. 2005 Jan; 54(1): 51-4. doi: 10.1099/jmm.0.45687-0. DOI: https://doi.org/10.1099/jmm.0.45687-0

Saulnier DM, Spinler JK, Gibson GR, Versalovic J. Mechanisms of probiosis and prebiosis: considerations for enhanced functional foods. Current Opinion in Biotechnology. 2009 Apr; 20(2): 135-41. doi: 10.1016/j.copbio.2009.01.002. DOI: https://doi.org/10.1016/j.copbio.2009.01.002

Bridier A, Sanchez-Vizuete P, Guilbaud M, Piard JC, Naitali M, Briandet R. Biofilm-associated persistence of food-borne pathogens. Food Microbiology. 2015 Feb; 45: 167-78. doi: 10.1016/j.fm.2014.04.015. DOI: https://doi.org/10.1016/j.fm.2014.04.015

Tenea GN, Hurtado P, Ortega C. Inhibitory effect of substances produced by native Lactococcus lactis strains of tropical fruits towards food pathogens. Preventive Nutrition and Food Science. 2018 Sep; 23(3): 260. doi: 10.3746/pnf.2018.23.3.260. DOI: https://doi.org/10.3746/pnf.2018.23.3.260

Van Asselt ED and Zwietering MH. A systematic approach to determine global thermal inactivation parameters for various food pathogens. International Journal of Food Microbiology. 2006 Mar; 107(1): 73-82. doi: 10.1016/j.ijfoodmicro.2005.08.014. DOI: https://doi.org/10.1016/j.ijfoodmicro.2005.08.014

Ortiz-García-Carrasco B, Yañez-Mota E, Pacheco-Aguirre FM, Ruiz-Espinosa H, García-Alvarado MA, Cortés-Zavaleta O, et al. Drying of shrinkable food products: appraisal of deformation behavior and moisture diffusivity estimation under isotropic shrinkage. Journal of Food Engineering. 2015 Jan; 144: 138-47. doi: 10.1016/j.jfoodeng.2014.07.022. DOI: https://doi.org/10.1016/j.jfoodeng.2014.07.022

Havelaar AH, Haagsma JA, Mangen MJ, Kemmeren JM, Verhoef LP, Vijgen SM, et al. Disease burden of foodborne pathogens in the Netherlands, 2009. International Journal of Food Microbiology. 2012 Jun; 156(3): 231-8. doi: 10.1016/j.ijfoodmicro.2012.03.029. DOI: https://doi.org/10.1016/j.ijfoodmicro.2012.03.029

Tewari A and Abdullah S. Bacillus cereus food poisoning: international and Indian perspective. Journal of Food Science and Technology. 2015 May; 52: 2500-11. doi: 10.1007/s13197-014-1344-4. DOI: https://doi.org/10.1007/s13197-014-1344-4

Oliver SP, Jayarao BM, Almeida RA. Foodborne pathogens in milk and the dairy farm environment: food safety and public health implications. Foodbourne Pathogens & Disease. 2005 Jun; 2(2): 115-29. doi: 10.1089/fpd.2005.2.115. DOI: https://doi.org/10.1089/fpd.2005.2.115

Chandran A and Hatha AM. Relative survival of Escherichia coli and Salmonella typhimurium in a tropical estuary. Water Research. 2005 Apr; 39(7): 1397-403. doi: 10.1016/j.watres.2005.01.010. DOI: https://doi.org/10.1016/j.watres.2005.01.010

Rahn K, De Grandis SA, Clarke RC, McEwen SA, Galan JE, Ginocchio C, et al. Amplification of an invA gene sequence of Salmonella typhimurium by polymerase chain reaction as a specific method of detection of Salmonella. Molecular and Cellular Probes. 1992 Aug; 6(4): 271-9. doi: 10.1016/0890-8508(92)90002-F. DOI: https://doi.org/10.1016/0890-8508(92)90002-F

Das A, Hari SS, Shalini U, Ganeshkumar A, Karthikeyan M. Molecular screening of virulence genes from Salmonella enterica isolated from commercial food stuffs. Biosciences Biotechnology Research Asia. 2012 Jun; 9: 363-9. doi: 10.13005/bbra/1009. DOI: https://doi.org/10.13005/bbra/1009

Siegele DA. Universal stress proteins in Escherichia coli. Journal of Bacteriology. 2005 Sep; 187(18): 6253. doi: 10.1128/JB.187.18.6253-6254.2005. DOI: https://doi.org/10.1128/JB.187.18.6253-6254.2005

Jalajakumari MB and Manning PA. Nucleotide sequence of the gene, ompW, encoding a 22kDa immunogenic outer membrane protein of Vibrio cholerae. Nucleic Acids Research. 1990 Apr; 18(8): 2180. doi: 10.1093/nar/18.8.2180. DOI: https://doi.org/10.1093/nar/18.8.2180

Srisuk C, Chaivisuthangkura P, Rukpratanporn S, Longyant S, Sridulyakul P, Sithigorngul P. Rapid and sensitive detection of Vibrio cholerae by loop‐mediated isothermal amplification targeted to the gene of outer membrane protein ompW. Letters in Applied Microbiology. 2010 Jan; 50(1): 36-42. doi: 10.1111/j.1472-765X.2009.02749.x. DOI: https://doi.org/10.1111/j.1472-765X.2009.02749.x

Teh CS, Thong KL, Ngoi ST, Ahmad N, Nair GB, Ramamurthy T. Molecular characterization of serogrouping and virulence genes of Malaysian Vibrio cholerae isolated from different sources. The Journal of General and Applied Microbiology. 2009 Jun; 55(6): 419-25. doi: 10.2323/jgam.55.419. DOI: https://doi.org/10.2323/jgam.55.419

Arena MP, Silvain A, Normanno G, Grieco F, Drider D, Spano G, et al. Use of Lactobacillus plantarum strains as a bio-control strategy against food-borne pathogenic microorganisms. Frontiers in Microbiology. 2016 Apr; 7: 464. doi: 10.3389/fmicb.2016.00464. DOI: https://doi.org/10.3389/fmicb.2016.00464

Rodríguez-Sanchez S, Fernandez-Pacheco P, Sesena S, Pintado C, Palop ML. Selection of probiotic Lactobacillus strains with antimicrobial activity to be used as biocontrol agents in food industry. LWT. 2021 May; 143: 111142. doi: 10.1016/j.lwt.2021.111142 DOI: https://doi.org/10.1016/j.lwt.2021.111142