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Natural Systems for Preventing Contamination and Growth of Microorganisms in Foods

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Food Structure Volume 10 Number 4 Article 10 1-1-1991 Natural Systems for Preventing Contamination and Growth of Microorganisms in Foods King-Thom Chung Memphis State University Chris A. Murdock Memphis State University Follow this and additional works at: https://digitalcommons.usu.edu/foodmicrostructure Recommended Citation Chung, King-Thom and Murdock, Chris A. (1991) "Natural Systems for Preventing Contamination and Growth of Microorganisms in Foods," Food Structure: Vol. 10 : No. 4 , Article 10. Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol10/iss4/10 This Article is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Food Structure by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. FOOD STRUCTURE, Vol. 10 (1991), pp. 361-374 1046-705X/91 $3.00 +. 00 Scanning Microscopy International, Chicago (AMF O'Hare), IL 60666 USA NATURAL SYSTEMS FOR PREVENTING CONTAMINATION AND GROWTH OF MICROORGANISMS IN FOODS King-Thorn Chung and Chris A. Murdock Department of Biology, Memphis State University Memphis, TN 38152 Abstract Introduction Food-borne illness is a vast and costly worldwide Food-borne illness is a serious worldwide problem problem. Although complex, it may be divided into two in both developed and developing countries. The cost is major types of animal and human disease: intoxication enormous. For example, in Scotland, outbreaks of poul­ caused by toxic substances in food and secondly, try-borne salmonellosis are estimated to cost between infection, caused by microorganisms. Toxic substances 200,000 and 900,000 English pounds per year (186). In may be already present in foods, or they may be the U.S. A. food-borne diarrhea alone cost between $5 produced by microorganisms through contamination and billion and $17 billion each year (6). However, the cost proliferation in food. Prevention of the invasion of in terms of health and life cannot be fully measured. foods by microorganisms may be achieved by effective Today, there are more than 6.5 million cases of food­ use of intrinsic factors found in plants and animals. borne illness each year in the United States alone (119). These factors include pH, moisture content, oxidation­ Over 9,000 resulted in death in 1990 (111). reduction potential, nutrient content, biological This article reviews major types of food-borne structures, and antimicrobial constituents. A second type diseases and discusses the natural preservation systems of natural protection is that of microbial antagonism. which we believe have the most immediate potential for Research work discussed includes that done in the application to the food products industry. The methods author's laboratories involving tannic acid and microbial discussed will help control contamination and growth of antagonism against Listeria monocytogenes in milk. The food-borne microorganisms. safety of all natural mechanisms of defense is important economically and in public health. We predict that the Types of Food-Borne Diseases use of antimicrobials occurring naturally in foods and safe microbial antagonism will receive more attention in There are two basic types of food-borne diseases: future food safety research. a. intoxication; and b. infectious. Food-Borne Intoxication Key Words: Food safety, food-borne diseases, intrinsic Food-borne intoxication may be caused by toxic factors, extrinsic factors, antimicrobials occurring substances already present in certain foodstuffs, toxins naturally in foods , microbial antagonism, natural produced by microorganisms which contaminate the mechanisms, tannic acid. food, or substances added to food. Examples of food­ borne intoxication are numerous (139, 153). One exam­ ple is mycotoxins produced by molds. These are afla­ toxin, zearalenone, zearlenol, trichothecene, ochratoxin, citrinin, penicillic acid, patulin, sterigmatocystin, alter­ Initial paper received September 4, 1991 nariol methyl ether, mycophenolic acid, panitrem A, and Manuscript received December 30, 1991 "PR" toxin produced by three genera, i.e., Aspergillus Direct inquiries to K.-T. Chung sp., Penicillium sp., and Fusarium species (170). Three Telephone number: 901 678 4458 of these mycotoxins, i.e., aflatoxin B , sterigmatocystin FAX number: 901 678 3299 1 and ochratoxin A toxins were reported to be carcinogens for animals and possibly for human beings (92). Bacte­ rial toxins are also important source of food-borne intox­ ication. Enterotoxins produced by Staphylococcus aure­ us (132, 173), and neurotoxins produced by Clostridium botulinum (1, 89, 106, 133, 138) are two examples 361 King-Thorn Chung and Chris A. Murdock (Table 1). Other sources of food-borne intoxication are distributed to large numbers people; 3. More meals from pesticides and food additives; their impact on eaten away from home; 4. More emphasis in these es­ health is certainly a public concern (23 , 30, 37). Food tablishments on salads, cold foods , and raw fruits and additives are often added to food to improve their ap­ vegetables that require extensive handling ( 119). pearance, flavor or as preservatives. For example, The current work force of nine million food han­ there are currently nine approved food colorants used in dlers is poorly paid and poorly educated (119). The food industries of the U.S.A. Five of these colorants relationship between low education levels, low socio­ are azo dyes (142). There are three thousand other azo economic status, and increased frequency of enteric dyes which are used in textile, paper, and leather indus­ infection is well recognized (119). Many establishments tries (122) , which can contaminate water supplies. are poorly supervised by health regulating authorities Many azo dyes such as Butter Yellow and Ponceau 3R and they often lack proper sanitary facilities . These can be anaerobically converted into aromatic amines by factors all contribute to the recent increases of incidence intestinal microflora ( 44-46, 87) . Many of these of food-borne diseases. aromatic amines are active mutagens and are very likely, Antibiotics are used either for the prevention of important carcinogens (43 , 51) . They also could be re­ animal diseases or as an additive to stimulate animal lated to our present high incidence of colon cancer (14 , growth (69, 91) . As a result, many food-borne patho­ 15, 85 , 185). It is worth mentioning that although more gens have become antibiotic-resistant. Evidence shows than 2 ,000 food additives exist, most of them probably that antibiotic-resistant Salmonella is the cause of many do not cause any food-borne intoxication. However, the salmonellosis outbreaks in the United States (91). The chronic and residual type of effects with mutagenic and prevalence of antibiotic-resistant food-borne pathogens carcinogenic potential cannot be completely ignored. may also be a factor in enhancing the seriousness of Food-Borne Infection food-borne diseases today. Food-borne infection is caused by ingestion of food containing viable bacteria which then grow and Prevention of Contamination and Growth of establish themselves in the host, resulting in illness. Microorganism in Foods Some of these pathogens occur in the gastrointestinal tracts of normal healthy animals and humans. Other mi­ The "best medicine" is always prevention. Nu­ croorganisms are ubiquitous in nature, occurring on soil merous methods were available to minimize microbial and vegetables, in animal wastes, and on animal carcass­ contamination of foods. Many of these simply stress es. Human skin surfaces and nasal passages also harbor available "physical" approaches (3 , 54). But they such bacteria as Staphylococcus species. Water supplies require recognition and implementation. may be contaminated with fecal materials which contain Several aspects of the storage environment affect some of these pathogens. Food and food utensils, air both the food and microorganisms. Examples are tem­ and dust also can be carriers for spread of these patho­ perature, relative humidity, and presence and concentra­ gens. It is extremely difficult to prevent such pathogens tion of different gases in the environment. These factors from entering raw foods. are referred to as "extrinsic" factors (98) . By control­ The major food-borne pathogens are: Salmonella ling "extrinsic" factors, one can extend the shelf-life of species, Listeria monocytogenes, Shigella species, foods. However, this usually requires expensive facil­ Campylobacter jejun.i , Clostridium perfrin.gen.s, entero­ ities and operations; and, it may not be feasible in some pathogenic Escherichia coli, Bacillus cereus, Vibrio areas where capital, personnel and equipment are species, Yersin.ia en.terocolitica, Plesiomonas shigel­ limited. loides and Aeromon.as hydrophila. Their major charac­ Plants and animals that serve as food sources have teristics, the types of food-borne diseases caused and evolved mechanisms of defense against the invasion and their association with foods are listed in Table 1. proliferation of microorganisms and some remain active Bacillus cereus and Clostridium perfrin.gens also produce in fresh food (98). These inherent food plant or animal enterotoxins; however, a large number of viable cells tissue elements are referred to as "intrinsic" factors must be consumed, which implies the release of toxins (properties) . Among them are pH, moisture content, ox­ in vivo , rather than in the food. In this review, we idation-reduction
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