Abstract
Foodborne transmission of pathogenic microorganisms has been recognized as an important hazard. One of foodborne pathogens that was well known for 30 years, that associated with animals, have presented as illness-causing agents in humans, is Staphylococcus aureus. S. aureus is a bacterium that produces enterotoxin, causing poisoning to humans. These bacteria are found in foods that contain high protein such as sausage, eggs, meat, beef, poultry products, and milk products. S. aureus is a Gram-positive bacterium that is an indicator of contamination from the worker and tools. S. aureus contamination on raw animal products such as eggs, raw beef, and poultry products also milks in Indonesia has been reported by many researchers. Indonesia is a tropical country that has high humidity, heavy rain, and two seasons (dry and wet) that contribute to S. aureus contamination especially in animal products. Furthermore, poor postmortem handling on animal products also causes the contamination. Preventive methods are needed for food processing and food storage especially for animal products in Indonesia. This chapter in this book explains the contamination of S. aureus in animal products in Indonesia and the preventive methods used in Indonesia to reduce the contamination. Plant extracts, herbs, spices, bacteriocins, and lactic acid bacteria have been widely used in food processing in Indonesia that proved as biopreservatives for animal products.
Keywords
- prevention
- Staphylococcus aureus
- animal products
- Indonesia
1. Introduction
Foodborne transmission of pathogenic microorganisms has been recognized as an important hazard. The predominant foodborne pathogens that were known 30 years ago are
Some
Chicken eggs
Egg contamination can be derived from the environment.
Chicken meats
Population of
Beef
Contamination of
2. Antimicrobials agents against Staphylococcus aureus
2.1. Spices, herbs and plant extract as antimicrobials against Staphylococcus aureus
The compounds found in herbs and found beneficial as traditional medicine can also be used as antibacterials and natural preservatives. The use of antibacterial synthetic or synthetic preservatives in foods such as the addition of formaldehyde or borax (borax) if taken continuously will cause a disease. The existence of the above phenomenon encourages people to find the best solution for health. An alternative solution is to replace synthetic antibacterial agents with natural antibacterial agents. Preventive methods have been used through the application of indigenous Indonesian herbs, plant extracts, and spices. The antimicrobial activities of plant extracts used for seasoning in foods have been recognized. The most common plant secondary metabolites that have antimicrobial activities occur in the following groups: alkaloids, anthraquinones, coumarins, essential oils (terpenoid and phenylpropanoids), flavonoids, steroids, and triterpenoids [5]. Some of them have antimicrobial activities.
2.1.1. Curcuma domestica val
Turmeric (
2.1.2. Ginger
Ginger can grow in the lowlands of the mountainous regions with an altitude of 0–1500 m above sea level. It has been used in food for seasoning in Indonesia. Meat cooked with ginger can have longer storage duration than without ginger. Ginger contains gingerol bioactive compound, which is a major component that can be converted into shogaol or zingerone shogaol formed from gingerol during the heating process [7].
2.1.3. Garlic
Raw garlic can be minced, pressed, sautéed, pickled, boiled, and juiced. Garlic sulphur compound(s) is(are) the primary bioactive agent(s). The major thiosulfanates, allicin, account for approximately half of the total of thiosulfanates from the
2.1.4. Clove oil
Clove oil has a potential as a preservative for food products and is known as Generally Recognized As Safe (GRAS) as a food ingredient. In addition, various studies have shown that clove oil has antimicrobial properties against
2.1.5. Roselle flower
An essential ingredient contained in rosella flower petals is the pigment anthocyanin that forms flavonoids and acts as antioxidants. Anthocyanin that causes the red color of this plant contains delfinidin-3-siloglukosida, delfinidin-3-glucoside, and sianidin-3-siloglukosida, while flavonoids contain gossypetin and mucilage (rhamnogalacturonan, arabinogalactan, and arabinan).
2.1.6. Red dragon fruit extract
Flavonoids, phenols, hydroquinones, and saponins are the phytochemical compounds found in red dragon fruit peel extract. Steroids and triterpenoids compounds are also found in the red dragon fruit peel. The phytochemical substances of red dragon fruit extract have antibacterial activity that reacts with the bacterial cell wall proteins.
Red dragon fruit peels were extracted by modification maceration. Dragon fruits were cleaned and peeled manually before being cut into small sizes (2 mm). Red dragon fruit peels were dried at 50°C with an oven and ground to a powder. Peel powder was added with a solvent (1:50) for 60 min and filtered. The solution was evaporated at a vacuum evaporator temperature of 60°C. The extract was stored at −20°C and continued to be used in the antimicrobial analysis. Analysis of antimicrobial activity was performed by the well diffusion method. Bacterial culture was inoculated in NaCl 0.85% to obtain the bacteria concentration of 108 CFU mL−1. The dilution of the bacterial culture was done to obtain a culture concentration of 106 CFU mL−1. The other culture was grown in Mueller-Hinton Agar medium (DifcoTM, USA) and provided with holes as well with a predetermined diameter. Extracts were inserted into the well and covered with filter paper. Grail was stored in a refrigerator for 2–3 h, followed by incubation at 37°C for 24 and 48 h. The antimicrobial activity was characterized by the formation of clear zones around wells and measured for its diameter (mm). The inhibition zone produced by red dragon fruit peel extracts showed strong antibacterial activity (Figure 3).
Gram-positive bacterium,
2.1.7. Teak leaf extract
Teak leaf extracts have a composition of flavonoids, alkaloids, tannins, anthraquinones, and naphthoquinones as antimicrobial substances that inhibit the growth of bacteria [11]. Addition of teak leaf extracts effectively inhibited
2.2. Bacteriocins as antimicrobials and their application as meat product biopreservatives
Bacteriocins produced by Indonesian lactic acid bacteria
2.2.1. Genes involved in the production of plantaricin
The genes responsible for bacteriocin production in
To identify what kind of protein is encoded by plnB gene, we performed protein BLAST. BLAST results showed that the DNA sequence has 100% similarity with the histidine kinase genes for plantaricin on
Sequencing of plnEF gene and translation plnEF gene to amino acid has been conducted. PlnEF amino acid sequences were also obtained from the translation of DNA sequences using the software ApE plasmid editor (http://biologylabs.utah.edu/jorgensen/wayned/ape/). PlnB translation of DNA sequences to amino acid sequences is presented in Figure 7.
BLAST results showed that the DNA sequence of plasmid Ape editors has a high homology with the pln locus from several strains of plantaricin from
2.2.2. Application of plantaricin IIA-1A5 as a biopreservative
Plantaricin IIA-1A5 could be used as biopreservatives for raw beef after slaughtering from abattoir. The initial contamination of
Another application of plantaricin is as a biopreservative in meat products.
3. Bacteriocin produced by S. aureus
Although
4. Conclusion
To prevent
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