Structural insights on anti-biofilm mechanism of heated slightly acidic electrolyzed water technology against multi-resistant Staphylococcus aureus biofilm on food contact surface

Slightly acidic electrolyzed water(SAEW)has proven to be an efficient and novel sanitizer in food and agriculture field.This study assessed the efficacy of SAEW(30 mg/L)at 40℃on the inactivation of foodbome pathogens and detachment of multi-resistant Staphylococcus aureus(MRSA)biofilm.Furthermore.the underlying mechanism of MRS A biofilm under heated SAEW at 40℃treatment on metabolic profiles was investigated.The results showed that the heated SAEW at 40℃significantly effectively against foodbome pathogens of 1.96-7.56(lg(CFU/g))reduction in pork,chicken,spinach,and lettuce.The heated SAEW at 40℃treatment significantly reduced MRS A biofilm cells by 2.41(lg(CFU/cm^(2))).The synergistic effect of SAEW treatment showed intense anti-biofilm activity in decreasing cell density and impairing biofilm cell membranes.Global metabolic response of MRSA biofilms,treated by SAEW at 40℃,revealed the alterations of intracellular metabolites,including amino acids,organic acid,fatty acid,and lipid.Moreover,signaling pathways involved in amino acid metabolism,energy metabolism,nucleotide synthesis,carbohydrate metabolites,and lipid biosynthesis were functionally disrupted by the SAEW at 40℃treatment.As per our knowledge,this is the first research to uncover the potential mechanism of heated SAEW treatment against MRSA biofilm on food contact surface.

Can natural preservatives serve as a new line of protective technology against bacterial pathogens in meat and meat products?

Contamination of meats and meat products by pathogenic microorganisms is responsible for a significant percentage of outbreaks of foodborne illness.There are also concerns over the carcinogenic potential of dietary nitrate and nitrite in processed meat products.The past few decades have seen an extensive search for novel technologies alternative to synthetic chemical preservatives to reduce the level of contamination of foods by pathogenic and spoilage microbes.This review provides a general overview of natural preservatives with potential applications in the meat industry,including phages and their endolysins,bacteriocins,microbial lipopeptides,antimicrobial peptides of plant or insect origin,and essential oils or extracts of plant origins.Instead of providing summary data from the published literature,we attempt to elaborate the challenges facing the development of novel natural preservatives as antimicrobial hurdles,taking into consideration the sharp contrast between extensive studies in this particular field and very limited industrial use.More specifically,we emphasize the great importance of having streamlined approaches and methodological guidelines in the research and development of natural preservatives so that the journey to their industrial use for safer meats and meat products could be shortened or made easier.