Breast Milk Combats Growth of Bad Bacteria

The study found that human breast milk inhibits the growth of the harmful bacteria Staphylococcus aureus, Bacillus subtilis and Clostridium perfringens, but neither cow's milk or infant formula had any effect on those bacteria.
Source: WebMD Health - Category: Consumer Health News Source Type: news

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The objective of this study was to measure the inactivation efficiencies of intense pulsed light (IPL) on six types of bacteria and determine how the efficiency values are related to the spectral transmittance of IPL. All of the microorganisms exhibited up to 7-log CFU/mL reductions, and the double-Weibull survival model provided the best fit to the inactivation curves. We obtained 4Dv values (which is the fluence required to inactivate 99.99% of viable cells) and zv values (which is the increase in lamp voltage required for a 1-log reduction of the 4Dv value) for lamp voltages ranging from 800 to 1800 V (corresponding t...
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research
Abstract Sortases (Srts) are transpeptidase enzymes that anchor plethora of surface proteins with LPXTG and NPQTN motifs to the cell wall of Gram-positive bacteria, and they are potential targets for the development of anti-infective agents. Despite the existence of numerous inhibitors for Staphylococcus aureus SrtA (SaSrtA), only two inhibitors are known for Staphylococcus aureus SrtB (SaSrtB). Moreover, no study has yet documented the anti-virulence potential of cone snail venom conopeptides against these virulence factors. Here we report M2-conotoxin and contryphan-R as effective inhibitory agents that may comp...
Source: Archives of Biochemistry and Biophysics - Category: Biochemistry Authors: Tags: Arch Biochem Biophys Source Type: research
Publication date: Available online 30 April 2019Source: Food ControlAuthor(s): J. Sindelar, K. Glass, R. Hanson, J.G. Sebranek, J. Cordray, J.S. DicksonAbstractPork bellies and boneless hams were smoked or cooked using unusually long processes to determine the impact of extended come-up times on the populations of Clostridium perfringens, Salmonella enterica, Staphylococcus aureus and Listeria monocytogenes. The products were formulated using brine formulations representative of what might be used in commercial production, and the thermal processes were more than doubled in length. Pork bellies and boneless hams were inocu...
Source: Food Control - Category: Food Science Source Type: research
Conclusion Starter cultures are an important tool that contributes to ensure the safety of fermented meat products. Indeed, the microorganisms that constitute starter cultures may inhibit or reduce the growth of spoilage and/or pathogenic populations through mechanisms, such as production of certain metabolites or competitive exclusion. Thus, the use of starter cultures may reduce the need for chemical additives, such as nitrites and nitrates. Furthermore, the lower residual levels of nitrates and nitrites detected in fermented meat products inoculated with starter cultures are due to the ability of starters to metabolize...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
Conclusion This study confirms the in vitro antibacterial activity of BIOCITRO® against Gram-negative and Gram-positive bacteria. For most of the strains, the product reached the bactericidal effect at the same concentration of the bacteriostatic effect and maximum difference between MIC and MBC was two dilution steps. The less susceptible species of the study were S. enterica ssp. enterica and E. coli with MBC90 values of 256 and 128 μg/mL, respectively, while the most susceptible was C. perfringens with MBC90 of 16 μg/mL. After short exposition time to the product, the significant effect over the viability of ...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
This study is one of the first to provide data of expressed bacterial community genes, alongside transmigration and structural changes of microbial species during laboratory controlled vertebrate decomposition. This is an important dataset for studying the effects of the environment on bacterial communities in an effort to determine which bacterial species and which bacterial functional pathways, such as amino acid metabolism, provide key changes during stages of decomposition that relate to the PMI. Finding unique PMI species or functions can be useful for determining time since death in forensic investigations. In...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
Conclusion Driven by compelling studies showing benefit in humans, their allure as a means of improving the function of the microbiota, and a strong marketplace, probiotics are popular globally. Yet the perceived quality of commercial probiotic products suffers from a lack of transparency. Recent anecdotal information suggests that a pressing question physicians have about probiotics is whether they can trust that probiotic product labels accurately reflect what’s in the bottle. Consumers have similar concerns. Manufacturers of probiotic products range from Fortune 100 companies to small startups, from companies com...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
Abstract The microbial risk involved with natural food fermentation is largely unknown. Here, we report the prevalence of enteric bacterial pathogens in the traditional fermented foods marketed in Northeast region of India. A total of 682 samples of 39 food types (broadly categorized into fermented soybean, bamboo shoot, fish, milk and pork products) collected over four different seasons from seven states of India were analyzed in this study. Cultivation-independent analysis by MiSeq amplicon sequencing of V4-V5 region of the 16S rRNA gene showed the bacterial community structure in the foods. Among the WHO priori...
Source: International Journal of Food Microbiology - Category: Food Science Authors: Tags: Int J Food Microbiol Source Type: research
Authors: Santovito E, das Neves J, Greco D, D'Ascanio V, Sarmento B, Logrieco AF, Avantaggiato G Abstract Rosin acids (RA) from coniferous trees are used in folk medicine for healing various skin infections. Despite the antimicrobial potential of RA, their poor solubility in aqueous media may limit their use. In this work RA-loaded polyethylene glycol-poly(lactic-co-glycolic acid) nanoparticles (RA-NPs) with enhanced antimicrobial properties against foodborne bacterial pathogens were produced. RA-NPs were prepared by solvent displacement technique and characterized for relevant colloidal features by dynamic light s...
Source: Artificial Cells, Nanomedicine and Biotechnology - Category: Biotechnology Tags: Artif Cells Nanomed Biotechnol Source Type: research
Bahk Climatic factors can affect the incidence of foodborne diseases (FBDs). Moreover, microbial network inference is useful for predicting the interrelationships between the incidence of FBDs and climatic factors. However, the interrelationships between FBD pathogens and most climatic factors are unknown. Using principal component analysis (PCA) and partial correlation coefficient matrices (PCCMs), we determined the intra-ecosystem interrelationship network of the multiple combined effects of 5 climatic factors (temperature, relative humidity, rainfall, insolation, and cloudiness) and the monthly incidences of 12 bac...
Source: International Journal of Environmental Research and Public Health - Category: Environmental Health Authors: Tags: Article Source Type: research
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