Hwan Hee Yu,Ye Ji Song,Hyung-Seok Yu,Na-Kyoung Lee,Hyun-Dong Paik
Campylobacter species are known as biofilm-forming bacteria in food systems. The aim of this study was to evaluate the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter jejuni and Campylobacter coli isolated from chicken meat. The biofilm-forming C. jejuni and C. coli strains from chicken meat were investigated using minimum inhibitory concentration (MIC) and Campylobacter spp. characteristics. The MIC value was 31.25 µg/mL for the Campylobacter strains tested. Cinnamaldehyde had an inhibition and degradation effect on Campylobacter biofilms at concentrations > 15.63 µg/mL. Campylobacter strains treated with 15.63 µg/mL CA exhibited significantly decreased autoaggregation, motility, exopolysaccharide production, and soluble protein. In addition, Campylobacter biofilms formed on stainless steel were degraded following cinnamaldehyde treatment, as determined by scanning electron microscopy. Taken together, these results suggest that cinnamaldehyde constitutes a potential natural preservative against Campylobacter and a nontoxic biofilm remover that could be applied to control food poisoning in the poultry manufacturing-related food industry. Practical Application Cinnamaldehyde was able to effectively remove the biofilm of Campylobacter in the small crack of stainless steel. Cinnamaldehyde has a potential to replace the synthetic antimicrobial and/or antibiofilm agent as well as has a positive influence on consumer concern for the food safety issues of the poultry industries.
Xiaoling Zheng,Shuang Jiang,Yueyang Ren,Sixian Wang,Yong Xie,Tao Le
Accurate and rapid detection of nitrofurantoin metabolite 1-aminohydantoin (AHD), as one of the tissue-bound toxic metabolites in foods, is crucial. In this study, a fluorescent aptasensor was constructed for the detection of AHD, using anti-AHD aptamers firstly obtained by high-efficiency magnetic crosslinking precipitation (MCP)-SELEX. The AHD-specific aptamers were optimized and identified for their binding affinity and specificity using fluorescence-based assays and molecular dynamics simulations. The truncated aptamer AHD50-1, which exhibited highest affinity ( K d = 86 nM) and an excellent specificity, was applied to the construction of fluorescent aptasensor. Under optimized conditions, the aptasensor showed a low limit of detection (0.2 ng/mL) and a wide dynamic linear range (0.25–150 ng/mL). For the five types of samples (pork, beef, shrimp, fish and honey), the recoveries ranged from 89.4% to 110.04%, with coefficients of variation ranging from 1.43% to 14.46%. These results obtained by the proposed aptasensor corroborate very well with the method of HPLC for detection of AHD, indicating that the developed aptasensor provides an efficient and promising sustainable strategy for monitoring AHD in animal derived food.
危险品化学品经营许可证（带存储）