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Bligo (Benincasa hispida) is an agricultural plant that is cultivated for its fruit and processed into variousfood products. The uniqueness of bligo fruit can be stored for a long time because of the white waxy powder coating the surface of the fruit peel which can prevent the attack of spoilage microorganisms. Bligo fruit and seeds have been reported to have bioactive compounds such as alkaloids, flavonoids, and triterpenoids that have potential as antibacterial compounds. However, the antibacterial activity ofbligo fruit peel waste has not been reported so far. This study aims to determine the antibacterial activity of bligo fruit peel extract with water, ethanol, methanol and N-hexane by maceration method inhibiting pathogenic bacteria growth. Antibacterial activity was tested by agar diffusion method against Escherichia coli, Bacillus cereus, Salmonella thypi, and Staphylococcus aereus bacteria. The concentration of bligo fruit peel extract using water, ethanol, methanol, and n-hexane consisted of 10%, 20%, and 30%. Based on the results of the antibacterial activity test, it showed that bligo fruit peel extract with water and ethanol with a concentration of 30% could inhibit the growth of Salmonella thypibacteria with an inhibition zone of 1.70 mm and 1.15 mm, and Staphylococcus aureus with the highest inhibition zone of 1.10. mm and 1.28 mm. However, it was not able to inhibit the growth of Bacillus cereus and E. coli. The results of the antibacterial activity test showed that the bligo fruit peel extract with water, ethanol, methanol, and n-hexane as solvents was included in the weak category in inhibitingthe growth of pathogenic bacteria. [ABSTRACT FROM AUTHOR]

Staphylococcus aureus can be found in a wide range of areas and emerge as one of the pathogenic bacteria that cause foodborne infection. Hence, the optimization for S. aureus detection needs to be developed to produce more accurate results. This study aims to determine the optimal annealing temperature condition and the potential of fnbA primers target gene in developing S. aureus detection using the Polymerase Chain Reaction method. Primer pairs fnbA design was first synthesized and followed by the cultural growth process of S. aureus bacteria in MSA agar, producing yellow colonies. DNA isolates with a concentration of 26 ng/uL and purity 1,8 of S. aureus ATCC 25923 were used as a PCR template. The optimization stage is carried out by varying the temperature at a range of 57-61 °C resulting in the appearance of annealing bands on agar when exposed to UV light. The results showed that the primer successfully amplified the fnbA S. aureus gene with a single band, showed the brightest color at a temperature of 60 °C, and produced an amplicon 187 bp size as targeted. Thus, the optimal conditions obtained can be used for the next stage of detection in food using Real-time PCR. [ABSTRACT FROM AUTHOR]

Foodborne illnesses due to the consumption of contaminated food and beverages are among the major problems, impacting not only human health but also economy as well. The ability of the microorganism to form protective biofilms and the resistance to the existing antimicrobial agents make it more challenging to do the treatment. Therefore, the search for an alternative antimicrobial agent is a necessity to tackle this issue. In this study, the chemical constituents of the essential oil produced from Boesenbergia rotunda was assessed by GCMS. The essential oil was also evaluated for its antibacterial and antibiofilm activity against Escherichia coli, Salmonella typhi, and Bacillus cereus, as they are among the top pathogens associated with foodborne illness. The GCMS analysis indicated that the chemical compounds of the essential oil was dominated by oxygenated monoterpenes, with camphor and geraniol as the major component with the percentage of 14.98 and 13.55%, respectively. Meanwhile, the antimicrobial susceptibility testing results revealed that the essential oil of B. rotunda exhibits strong antibacterial activity against B. cereus, with MIC and MBC values of 62.5 and 125 µg/mL, respectively, while showing moderate effects against E. coli and S. typhi. Furthermore, B. rotunda essential oil at 4 MIC (250 µg/mL) and 2 MIC (125 µg/mL) also significantly inhibited the formation of biofilm in B. cereus, indicating that the essential oil has potency in reducing the resistance of B. cereus. This study suggests that B. rotunda essential oil has promising potential as an alternative natural resource of antimicrobial substances to control health problems associated with foodborne pathogens. [ABSTRACT FROM AUTHOR]

Traditionally, food is packaged in plastic that is rarely recyclable, negatively impacting the environment. Biodegradable packaging materials play an important role in maintaining the health of ecosystems. However, there are limitations in the utilization of bio-based materials, including poor barrier and mechanical properties which frequently cause a shorter shelf life compared to conventional food packaging materials. The incorporation of different nanomaterial in bio-based polymers such as Chitosan and turmeric essential oil can improve the various properties packaging materials by enhancing the antimicrobial activity, therefore preventing foodborne pathogens, correspondingly bringing notable enhancement in the bio-based materials properties as food packaging materials. This study aims to produce biodegradable PLA-based composites mixed with chitosan and Turmeric Essential Oil (TEO) which are anti-microbial biomaterials. Samples were prepared in three different variations: 2 g of chitosan, 0 ml TEO (Turmeric Essential Oil) and 0 ml glycerol (PLCHE), 3 g of chitosan, 0.3 ml TEO and 0.5 ml of glycerol (DPLCHE) and 4 g of chitosan 0.3 of TEO and 0.5 ml of glycerol (TPLCHE). The final product was characterized of thermal resistance properties by using Thermogravimetric Analyzer (TGA), morphology surface conditions analysed under Scanning Electron Microscopy (SEM), and anti-microbial properties were analysed using composite soil media method. Based on the characterization on biofilms, it can be concluded that maximum thermal resistance properties of a biofilm did take of 355.74 °C in the variation of 4 g of chitosan, 0.3 ml of TEO and 0.5 ml of glycerol (TPLCHE). TPLCHE was resist better compared the other sample which only infected of 49 colony/gram during 12 days of degradation time. [ABSTRACT FROM AUTHOR]

The development of rapid, sensitive, and specific detection methods has increasingly become the attention in handling food poisoning cases. In this study, the method of Real-Time PCR (RT-PCR) with nuc gene target was developed for the detection of Staphylococcus aureus in food samples of meat and milk. The results showed that the primer nuc gene with Gradient PCR could detect Staphylococcus aureus bacteria from the pure culture at 57-61 oC by producing amplicons measuring 135 base pairs. Amplification by RT-PCR in the same sample at an annealing temperature of 58oC and a concentration of 50 ng gave a Ct value of 18.88-19.56. The primer specificity test of that gene shows that the primer can recognize the target bacteria with a strong fluorescent signal at the Melting Curve of 79.02 oC, whereas non-target bacteria give low signals and different Tm values. The primer sensitivity of the nuc gene has a detection limit (LOD) of 98.4 pg/µL or 8.8 x 102 CFU/mL. Based on these results, the RT PCR method with the nuc gene has the potential to be a method of detecting specific, sensitive, and rapid for Staphylococcus aureus bacteria in a food sample. [ABSTRACT FROM AUTHOR]

An important aspect in herbal studies involved the understanding and evaluation on the quality and safety assessment of the raw materials before proceeding to herbal drug development process. In herbal standardization, the quality and safety assessment of herbal drugs offer an insight on the condition and handling of the raw material during the pre-and post-harvesting process. Thenceforth, a study was conducted to evaluate and construe the quality and safety assessment of four different varieties of Ficus deltoidea which were the Ficus deltoidea var. kunstleri, var. delotidea, var. terengganuensis and var. angustifolia. A series of quality control test and safety assessment were conducted on the leaf of Ficus deltoidea consist of total ash, moisture content, aflatoxins, total microbial content and heavy metal analysis. Overall, the analysis elucidated acceptable quality control results, with no aflatoxins and food pathogens were detected from all the samples, providing an insight on how the raw materials were handled, priorly. To summarized, the findings obtained from these studies showed that all the Ficus deltoidea varieties complied to proper pre-and post-harvesting handling process and are suitable for further herbal drug development study. [ABSTRACT FROM AUTHOR]

The case of foodborne disease by pathogenic bacteria is an extraordinary event whose source and route of spread occur quickly. Bacillus cereus and Listeria monocytogenes are included in the gram-positive bacteria that cause food poisoning infections in humans. In previous studies, the conditions and reaction formulas for the prototype rapid kit detections of foodborne pathogens were obtained using the Real-Time PCR method. This research validates the conditions and reaction formulas in the prior stage to obtain a consistent and reproducible prototype product. Validation of the isolation stage of Bacillus cereus and Listeria monocytogenes bacteria was carried out by culturing bacterial cultures at aeration conditions of 250 rpm and a temperature of 37oC. A total of three mL of the culture was centrifuged at 5000 rpm and yielded 0.03 and 0.02 grams of B. cereus and L. monocytogenes cells, respectively. The results of the isolation of genomic DNA with Qiaprep were 200 µL with the amount of DNA 10600-11700 nanograms; the concentration was 23-58.5 ng/μL, and the purity was 1.809-2.084. Furthermore, the resulting it is used as a template for the PCR process. The validation of the PCR stage of B. cereus and L. monocytogenes at a temperature of 60oC and template concentration of 50-60 ng resulted in an amplicon of both bacteria. The cyt-k gene B. cereus and hly L. monocytogenes are measuring respectively 114 bp and 158 bp. Based on the data obtained, it can be concluded that the validation of the isolation and PCR stages has been successfully carried out by producing data consistent with previous studies. The development of a detection kit prototype is then revealed to the Real-Time PCR stage and laboratory-scale trials for artificially contaminated food samples and food samples from products on the market. [ABSTRACT FROM AUTHOR]

Gram-negative bacteria that cause food poisoning became an important focus of attention in both developed and developing countries. These bacteria include Salmonella spp and Escherichia coli. In the previous stage, the conditions and reaction formula for the prototype rapid kit detections of foodborne pathogens were obtained using the Real Time PCR method. This research is a stage of validating the conditions and reaction formulas found in the previous stage, to obtain a consistent and reproducible prototype product. Validation of the isolation stage of Salmonella spp (Salmonella typhi, Salmonella typhimurium, Salmonella enteritidis) and Escherichia coli bacteria were carried out by cultivating cultures at 250 rpm aeration conditions, and temperature 37oC. A total of three mL of cultures was centrifuged at 5000 rpm and yielded each cell weight of 0.25-0.6 grams. The results of the isolation of genomic DNA with Qiaprep were 200 microliters with the amount of DNA 10600-11700 nanograms. The concentrations were 23-58.5 ng/mL, and the purities were 1.809-2.084. Furthermore, the resulting genomic DNA is used as a template for the PCR process. The validation of the PCR stage of Salmonella spp using annealing temperature of 60oC and template concentration of 50 ng resulted in the Salmonella typhi fim-C gene amplicons, Salmonella typhimurium pef gene and Salmonella enteritidis prot6E gene measuring 95 bp, 139 bp and 170 bp, respectively. PCR validation of the E. coli DNA template at 60oC with the same concentration resulted in an amplicon measuring 121 bp. Based on the data obtained, it can be concluded that the validation of the isolation stage and confirmed PCR produced data that were consistent with previous studies and were reproducible. With the result that the development of a detection kit prototype can be continued to the validation stage with Real Time PCR and laboratory-scale trials for artificially contaminated food samples and food samples from products on the market. [ABSTRACT FROM AUTHOR]

Traditionally, food is packaged in plastic that is rarely recyclable, negatively impacting the environment. Biodegradable packaging materials play an important role in maintaining the health of ecosystems. However, there are limitations in the utilization of bio-based materials, including poor barrier and mechanical properties which frequently cause a shorter shelf life compared to conventional food packaging materials. The incorporation of different nanomaterial in bio-based polymers such as Chitosan and turmeric essential oil can improve the various properties packaging materials by enhancing the antimicrobial activity, therefore preventing foodborne pathogens, correspondingly bringing notable enhancement in the bio-based materials properties as food packaging materials. This study aims to produce biodegradable PLA-based composites mixed with chitosan and Turmeric Essential Oil (TEO) which are anti-microbial biomaterials. Samples were prepared in three different variations: 2 g of chitosan, 0 ml TEO (Turmeric Essential Oil) and 0 ml glycerol (PLCHE), 3 g of chitosan, 0.3 ml TEO and 0.5 ml of glycerol (DPLCHE) and 4 g of chitosan 0.3 of TEO and 0.5 ml of glycerol (TPLCHE). The final product was characterized of thermal resistance properties by using Thermogravimetric Analyzer (TGA), morphology surface conditions analysed under Scanning Electron Microscopy (SEM), and anti-microbial properties were analysed using composite soil media method. Based on the characterization on biofilms, it can be concluded that maximum thermal resistance properties of a biofilm did take of 355.74 °C in the variation of 4 g of chitosan, 0.3 ml of TEO and 0.5 ml of glycerol (TPLCHE). TPLCHE was resist better compared the other sample which only infected of 49 colony/gram during 12 days of degradation time. [ABSTRACT FROM AUTHOR]

In the latest years, there was an interest in seeking for antimicrobial substances of botanical parts that have capability to suppress foodborne pathogens. Therefore, the antibacterial activity was evaluated on the crude juices produced from the mechanical pressing of some agro and food industrial byproducts, i.e., pomegranate leaves and peels and the leaves of fig, guava and olive. Also, the cytotoxicity effects of these crude juices on normal cells were estimated to check the safety of these crude juices on the human body. The results elucidate that the crude juice of pomegranate peels showed bactericidal ability against all tested bacteria. Olive leaves crude juice exhibited bactericidal ability against S. aureus, B. cereus and E. coli only, while guava leaves crude juice had a bactericidal activity against only S. aureus and P. aeruginosa. Otherwise, pomegranate leaves and fig leaves crude juices did not show any inhibition zones at all. Toxicological potential of crude juices under study revealed no cytotoxic effects at the concentrations used in the current study. Accordingly, pomegranate peels crude juice can be used as a naturalistic antibacterial substance to prohibit the deterioration of stored foods by bacteria moreover, the shelf-life of food would be expanded and massive economic losses due to food wastage would be avoided. [ABSTRACT FROM AUTHOR]

The importance of medicinal plants has remarkably increased in which some are distinguished by their natural products that help them resist the recalcitrant bacterial strains.This study aimed to determine antibacterial activity of Diospyros mespiliformis leaves and stem bark extracts against clinical (Staphylococcus aureus and Klebsiella spp.) and foodborne (Salmonella typhi and Escherichia coli) pathogens. Methanol and aqueous extracts of D. mespiliformis leaves and stem bark were subjected to antimicrobial susceptibility testing using disc diffusion test. Minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations were determined by broth dilution test. All the clinical and foodborne pathogens were inhibited after treatment with extract in disk diffusion test with range 6.00 -16.00 mm although there was total resistance (0.00 mm) by Klebsiella spp. to the 10.00 mg/mL concentration of the stem bark methanol and aqueous extracts. The range of MIC values was between 1.25 mg/mL and 5.0 mg/mL while that of minimum bactericidal concentrations was between 2.5 mg/mL and 5.0 mg/mL, also with resistance to the highest concentration of 5.0 mg/mL by Klebsiella spp. In conclusion, the D. mespiliformis extracts exhibited antimicrobial activitiesand thus could be developed as antibiotics and as natural sanitizersfor washing raw food materials. [ABSTRACT FROM AUTHOR]

This research investigated the treatment of Plasma-Activated Water (PAW) and Microbubbles/Nanobubbles (MNB) to increase the disinfection efficiency. The sequence of PAW and MNB preparation, as well as the type of water, were studied, investigated four operating conditions by comparing the sequence of MNB (before PAW or concurrent with PAW) at two types of water (RO or tap water). Plasma activated water characterized the effectiveness of PAW/MNB in terms of chemical properties, consisting of EC pH ORP and H2O2 concentration. The measurements of EC showed that the treatment with MNB before PAW on tap water produced the highest amount of EC, which is 222.33 µS/cm. The pH measurements showed the acidic pH in MNB incorporating PAW studies ranged from 3.24 to 4.32. In the meantime, the treatment MNB before PAW on tap water also led to the highest amount of ORP, which is 492.70 mV. Finally, the H2O2 measurement showed that treated water with MNB before PAW could induce the highest H2O2 concentration, 6.13 mg/L. This study concludes that the sequence of MNB and PAW treatment and the water type have influenced EC in Tap and RO water, ORP in RO water, and H2O2 content in Tap and RO water. Further study based on this result will further investigate foodborne pathogens in the Poultry Industry. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) microorganisms and play an important role in food preservation due to antibacterial activity against potentially pathogenic bacteria. This study aimed to isolate lactic acid bacteria from oncom, a traditional Indonesian fermented food and to determine its antibacterial activity against foodborne pathogen. Isolation was done in MRS Agar with 1% CaCO3. Confirmation tests for lactic acid bacteria were carried out through Gram staining and catalase activity. The antibacterial properties of these isolates against food pathogen (Bacillus cereus, Salmonella typhimurium and Escherichia coli) were examined using agar diffusion method. Four isolates showed clear zone on modified MRS and CaCO3 agar, have characteristics as Gram positive and catalase negative were considered as LAB. Based on observations in inhibition zones, it is known that the range of inhibition against the three pathogenic bacteria is 7.60 mm to 12.00 mm. These results indicate that the isolated strains of lactic acid bacteria from oncom are able to synthesize inhibitory substances against pathogenic bacteria. [ABSTRACT FROM AUTHOR]

The packaging for food is an essential factor in food production, carrying the function for protection of the quality of food and its safety. Food packaging materials with sufficient thermal stability, mechanical strength, and antibacterial characteristics are required in the safety of food and to expand the expiration of food in the packaging, especially from food contamination by foodborne bacteria. Currently, petroleum-based plastics are used for food packaging industry. However, this type of plastic is non-degradable and can cause a more serious environmental problem. Therefore, biodegradable plastic with the addition of antibacterial is needed. PVA/starch crosslinked bioplastic may be used as a food packaging material because it is cheap, biodegradable and have excellent mechanical properties. Kelor (Moringa oleifera) leaf has an antibacterial ability due to its active compounds such as tannin and flavonoid. Kelor leaf is also nontoxic, abundant, and easy to find in Indonesia, making it the right candidate for an antibacterial compound for food packaging plastics. In this research, we examined the antibacterial activity of kelor leaves extract as an additive of bioplastic PVA/starch crosslinked with citric acid. [ABSTRACT FROM AUTHOR]

A study was carried out to isolate and identify the lactic acid bacteria (LAB) from local pickled mango. The isolation of LAB was done using standard method and the isolated colonies with positive preliminary identification based on their morphology on agar, Gram-positive staining characteristics and their negative catalase reaction were chosen for identification with API 50 CH kit, the identification system based on phenotypical characteristics for the taxonomic identification of the genus Lactobacillus and related genera. A total of five LAB have been successfully isolated and identified as Lactobacillus fermentum (1 isolate), L. pentosus (2 isolates) and L. paracasei (2 isolates). The antibacterial activity of the identified LAB was conducted against ten commonly known foodborne bacterial pathogens using LAB cell cultures by agar spot test method. The antibacterial activity was also evaluated using the cell free supernatant (CFS) of the LAB through agar well diffusion method. All five LAB isolates were able to produce antibacterial activity that inhibited the tested pathogens. [ABSTRACT FROM AUTHOR]

There is a lot of public concern over food safety. Food-safety cases recently, including many food poisoning cases in both the developed and developing countries, considered to be the national security threats which involved police investigation. Quick and accurate detection methods are needed to handle the food poisoning cases with a big number of sufferers at the same time. Therefore, the research is aimed to develop a specific, sensitive, and rapid result molecular detection tool for foodborne pathogen bacteria. We, thus, propose genomic level approach with Polymerase Chain Reaction. The research has successfully produced a specific primer to perform amplification to fim-C S. typhi, E. coli, and pef Salmonella typhimurium genes. The electrophoresis result shows that amplification products are 95 base pairs, 121 base pairs, and 139 base pairs; and all three genes are in accordance with the size of the in silico to third genes bacteria. In conclusion, the research has been successfully designed a specific detection tool to three foodborne pathogen bacteria genes. Further stages test and the uses of Real-time PCR in the detection are still in the trial process for better detection method. [ABSTRACT FROM AUTHOR]

The current status of the food safety supply world wide, has led Food and Agriculture Organization (FAO) and World Health Organization (WHO) to establishing Risk Analysis as the single framework for building food safety control programs. A series of guidelines and reports that detail out the various steps in Risk Analysis, namely Risk Management, Risk Assessment and Risk Communication is available. The Risk Analysis approach enables integration between operational food management systems, such as Hazard Analysis Critical Control Points, public health and governmental decisions. To do that, a series of new Risk Metrics has been established as follows: i) the Appropriate Level of Protection (ALOP), which indicates the maximum numbers of illnesses in a population per annum, defined by quantitative risk assessments, and used to establish; ii) Food Safety Objective (FSO), which sets the maximum frequency and/or concentration of a hazard in a food at the time of consumption that provides or contributes to the ALOP. Given that ALOP is rather a metric of the public health tolerable burden (it addresses the total 'failure' that may be handled at a national level), it is difficult to be interpreted into control measures applied at the manufacturing level. Thus, a series of specific objectives and criteria for performance of individual processes and products have been established, all of them assisting in the achievement of FSO and hence, ALOP. In order to achieve FSO, tools quantifying the effect of processes and intrinsic properties of foods on survival and growth of pathogens are essential. In this context, predictive microbiology and risk assessment have offered an important assistance to Food Safety Management. Predictive modelling is the basis of exposure assessment and the development of stochastic and kinetic models, which are also available in the form of Web-based applications, e.g., COMBASE and Microbial Responses Viewer), or introduced into user-friendly softwares, (e.g., Seafood Spoilage Predictor) have evolved the use of information systems in the food safety management. Such tools are updateable with new food-pathogen specific models containing cardinal parameters and multiple dependent variables, including plate counts, concentration of metabolic products, or even expression levels of certain genes. Then, these tools may further serve as decision-support tools which may assist in product logistics, based on their scientifically-based and "momentary" expressed spoilage and safety level. [ABSTRACT FROM AUTHOR]

Elemental sulfur (S0), man's oldest eco-friendly fungicide for curing fungal infections in plants and animals, is registered in India as a non-systemic and contact fungicide. However due to its high volume requirement, Indian agrochemical industry and farmers could not effectively use this product till date. We hypothesize that intelligent nanoscience applications might increase the visibility of nanosulfur in Indian agriculture as a potent and eco-safe fungicide. Sulfur nanoparticles (NPs) were synthesized bottom-up via a liquid synthesis method with average particle size in the range of 50-80 nm and the shapes of the NPs were spherical. A comparative study of elemental and nano-sulfur produced has been tested against facultative fungal food pathogen, Aspergillus niger. Results showed that nanosulfur is more efficacious than its elemental form. [ABSTRACT FROM AUTHOR]

Bactericidal activity of ZnO nanoparticles (np) against the food borne pathogens E. coli DH5α (Gram-ve) and & S. aureus 5021 (Gram+ve), and the mechanism of their interaction with target microbes was studied. Bactericidal activity of ZnO np was attributed to disruption of cell membrane causing cytoplasmic leakage, which was measured by quantifying the leakage of nucleic acids, proteins and K+ ions from the cells using UV-VIS Spectrophotometry and Atomic Absorption Spectrophotometry, respectively. Cell membrane disruption was observed through TEM. It is proposed that both the abrasiveness and the surface oxygen species of ZnO np are responsible for their biocidal properties. [ABSTRACT FROM AUTHOR]