[Crohn's disease].

The advancement of probiotics research and its application in fish farming industries.

Probiotics as potential alternative biocontrol agents in the agriculture and food industries: A review.

Background Foodborne diseases can be highlighted as one of the most significant health concerns among the last decades. Probiotic food products can be considered as the promising approaches for modulating of gastrointestinal (GIT) microbiota due to their interactions within the GIT. However, no comprehensive review regarding the involved mechanisms in inhibiting foodborne pathogens in foods by probiotics, besides their interaction is available. Scope and approach The current article provides an overview considering the interactions between probiotics and pathogens in hosts as well as in foods aiming to gain insights regarding relevant properties to be used in further developments of probiotic-based food products. Key findings and conclusions The interaction between probiotics and pathogens in foods and in the hosts and different mechanism of probiotics in control of enteric pathogens colonization were reviewed in the current study. While the mechanisms of action correlated with probiotic strains in the GIT are diverse and well-studied, their interactions with pathogens in foods is overlooked. Revealing how probiotic strains interact with foodborne pathogens in foods is of key relevance in a contemporary context that demand the development of more robust formulations. Although several mechanisms such as production of substances such as organic acids, bacteriocins, and hydrogen peroxide have been suggested regarding probiotics actions in food matrices, still substantial challenges exist concerning the molecular mode of their antimicrobial action. Additionally, it is required to comprehend the appreciate dose, species, and a combination of probiotics in controlling the pathogens.

Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review

Bacillus cereus hazard and control in industrial dairy processing environment

Milk and dairy products are an important food in the human diet. The present investigation was carried out to determine concentrations of lead, cadmium, zinc, copper and iron in milk and dairy products and evaluate the potential health risks of metals to humans via consumption of milk and dairy products. A total of 77 samples of milk and dairy products (22 raw milk, 20 kareish cheese, 21 butter and 14 rice pudding) were collected from farms, individual farmers and dairy shops in Beni-Suef governorate, Egypt. Pb, Cd, Zn, Cu and Fe concentrations in milk and dairy products ranged from 0.044–0.751, 0.008–0.179, 0.888–18.316, 0.002–1.692 and 1.3208–45.6198 ppm respectively. Pb concentration in all samples exceeded the maximum permissible limit (0.02 mg/kg) established by codex standard. Pd and Cd intake through milk and dairy products consumption were 1.27 and 0.33 μg/kg bw/day, which represent 35.3 and 39.8 % of the tolerable daily intake. Dairy products are poor sources of iron, copper and zinc, and milk contributes little to the total iron and zinc intake. Target hazard quotient values of less than 1 indicate a relative absence of health risks associated with the consumption of milk and dairy products.

Heavy metals and trace elements levels in milk and milk products

The objectives of this study were to assess the microbiological quality of Egyptian yoghurt and to investigate the antagonistic activity of some probiotic bacteria against some food borne pathogens in vitro and in yoghurt. The results indicated a poor microbiological quality of yoghurt, since the microbiological parameters recorded higher values than the admissible levels. Results from the agar spot test and well diffusion assay showed the capability of probiotic bacteria to inhibit the growth of S. aureus, E. coli O157:H7 and L. monocytogenes in vitro. Yoghurt produced from milk artificially contaminated with S. aureus (8.48 log cfu mL -1 ) and E. coli O157:H7 (8.3 log cfu mL -1 ) was used for studying the ability of L. acidophilus La-5 and B. longum ATCC15707 to inhibit the growth of such pathogens. During the refrigerated storage the counts of both pathogens decreased significantly in the probiotic yoghurt than in control one. Survival of both L. acidophilus La-5 and B. longum ATCC15707 in yoghurt was satisfactory as both bacteria remained viable at levels > 10 7 cfu g -1 after 15 d of storage at 4 oC, which indicate that the yoghurt would be a suitable vehicle for probiotics.

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Screening of Antagonistic Activity of Probiotic Bacteria Against Some Food-Borne Pathogens

Bacteriological quality and safety of raw cow's milk and fresh cream.

A total of 150 samples of raw milk, ice cream and yogurt (50 of each) were collected randomly in their packages from different localities in Beni-Suef governorate, Egypt, to study the presence of Bacillus cereus in these products. B. cereus could be detected in 30, 48 and 2% of examined raw milk, ice cream and yogurt samples with a mean count of 9.11 × 102 ± 4.87 × 102, 6.37 × 103 ± 2.83 × 103 and 6 ± 5.9 cells/mL or g, respectively. All B. cereus isolates showed hemolytic activity; 95% of isolates showed vero cell toxicity and 27.5% of them killed adult mice. B. cereus could not be detected in artificially inoculated yogurt after 24 and 48 h. B. cereus was sensitive to pefloxacin, gentamycin, chloramphenicol and nalidixic acid, whereas all isolates were resistant to colistin sulfate. Public health significance and suggestive control measures are discussed.

PRACTICAL APPLICATIONS
The incidence of contamination of raw milk and ice cream by Bacillus cereus is fairly high, and nearly all of the isolates showed hemolysin and cytotoxic toxin activities, so the risk of food poisoning caused by B. cereus in such products should not be neglected. B. cereus rapidly dies in yogurt, so acidification is a common method of preservation, and as the acidity of fermented milk increased, B. cereus fails to survive. Pefloxacin, gentamicin and chloramphenicol are effective antibiotics against B. cereus infection. B. cereus is highly resistant to colistin sulfate.

Studies on enterotoxigenic bacillus cereus in raw milk and some dairy products

A total of 200 raw food samples including milk, kareish cheese, fresh sausage and hawawshy (spiced minced meat) (Fifty of each) were randomly collected from farmer’s houses, butcher’s shops and retail markets in Beni-Suef Governorate. All were screened for the presence of E.coli O157 and Salmonella. E.coli O157 could be detected in 1 (2%) and 1 (2%) of kareish cheese and sausage samples, respectively, while it could not be detected in any of milk or hawawshy samples. Salmonella were detected in 2 (4%), 2 (4%) and 1 (2%) of kareish cheese, sausage and hawawshy samples, respectively, while they could not be recovered from the examined milk samples. The isolated serotypes from kareish cheese samples were S.menden and S.allerton, while two strains of S.III arizonae were isolated from sausage samples, but S.anatum was recovered from hawawshy samples. The public health significance of isolated strains as well as suggested control measures were discussed.

https://jvmr.journals.ekb.eg/article_77848_3bbe36d8605c8f31ddb7c43ddbcacdf0.pdf

A. M. S. Meshref

Papers

Heavy metals and trace elements levels in milk and milk products

Screening of Antagonistic Activity of Probiotic Bacteria Against Some Food-Borne Pathogens

Bacteriological quality and safety of raw cow's milk and fresh cream.

Studies on enterotoxigenic bacillus cereus in raw milk and some dairy products

Prevalence of Salmonella and E.coli O157 in some foods