Prevention of foodborne
diseases through probiotics
K.H.P Rathnaweera
What are probiotics??
• Live microorganisms, when administered in
adequate amounts, confer a health benefit on
the host.
•...
Foodborne diseases?
• Any state of poor health resulting from the
consumption of contaminated food.
• Frequent food borne ...
Foodborne pathogens
• Salmonella species
• Escherichia coli
• Listeria monocytogens
• Campylobacter jejuni
• Penicillium n...
Using protective and probiotic
cultures to prevent food borne
diseases
• a useful and effective strategy to prevent or
red...
Probiotic strains
Lactobacillus species
L.acidophilus
L.plantarum
L.casei sub species rhamnosus
L.brevis
Bifidobacterium s...
Mechanism of probiotics
Antimicrobial Activity
• Decrease luminal pH
• Block bacterial adhesion to epithelial cells
• Inhi...
Enhancement of Barrier Function
• Enhance barrier integrity
• Increase mucus production
Immunomodulation
• Effects on epit...
prevention of Salmonella
gastroenteritis
• A mixture of Lactobacillus murinus,
Lactobacillus salivarius subsp. salivarius,...
Prevention of Campylobacteriosis
• Lactobacillus plantarum protective culture in
diary products
• Strain produces a bacter...
Prevention of Listeriosis
• Leuconostoc pseudomesenteroides shows
strong antimicrobial activity
• In lamb and beef meat pr...
Prevention of diarrhea
• probiotics such as Lactobacillus rhamnosus
GG, L reuteri, L casei Shirota, and
Bifidobacterium la...
Probiotic foods
sauerkraut
Dark chocolate
Kombucha tea
yoghurt
kimchi
kefir
Regulation of probiotics
• Identifying level of strain of probiotics in the
product
• Characterization of each strain
• Va...
Prevention of foodborne through probiotics
Prevention of foodborne through probiotics
of 16

Prevention of foodborne through probiotics

Published on: Mar 4, 2016
Published in: Health & Medicine      
Source: www.slideshare.net


Transcripts - Prevention of foodborne through probiotics

  • 1. Prevention of foodborne diseases through probiotics K.H.P Rathnaweera
  • 2. What are probiotics?? • Live microorganisms, when administered in adequate amounts, confer a health benefit on the host. • Probiotics must be identified to the level of strain, must be characterized for the specific health target.
  • 3. Foodborne diseases? • Any state of poor health resulting from the consumption of contaminated food. • Frequent food borne disease outbreaks are due to pathogenic micro organisms • There are about 250 foodborne pathogens • Bacteria is the most common • viruses, parasites, natural and manufactured chemicals, and toxins from organisms also can cause foodborne diseases
  • 4. Foodborne pathogens • Salmonella species • Escherichia coli • Listeria monocytogens • Campylobacter jejuni • Penicillium nordicum • Clostridium botulinum
  • 5. Using protective and probiotic cultures to prevent food borne diseases • a useful and effective strategy to prevent or reduce the incidence of food borne pathogens in the food chain • beneficial bacteria can be used in the food chain as protective cultures
  • 6. Probiotic strains Lactobacillus species L.acidophilus L.plantarum L.casei sub species rhamnosus L.brevis Bifidobacterium species B.adolocentis B. bifidum B.longum B.infantis
  • 7. Mechanism of probiotics Antimicrobial Activity • Decrease luminal pH • Block bacterial adhesion to epithelial cells • Inhibit bacterial invasion • Secrete antimicrobials
  • 8. Enhancement of Barrier Function • Enhance barrier integrity • Increase mucus production Immunomodulation • Effects on epithelial cells • Effects on dendritic cells • Effects on monocytes/macrophage
  • 9. prevention of Salmonella gastroenteritis • A mixture of Lactobacillus murinus, Lactobacillus salivarius subsp. salivarius, Lactobacillus pentosus, and Pediococcus pentosaceous used. • Improved clinical and microbial outcome of salmonella infection
  • 10. Prevention of Campylobacteriosis • Lactobacillus plantarum protective culture in diary products • Strain produces a bacteriocin • Survives well in low pH E.g. Sheep milk yoghurt • Bifidobacterium longum is produced in freeze dried form and microencapsulated form in poultry meat
  • 11. Prevention of Listeriosis • Leuconostoc pseudomesenteroides shows strong antimicrobial activity • In lamb and beef meat products, Lactobacillus pentosus can use against Listeria.
  • 12. Prevention of diarrhea • probiotics such as Lactobacillus rhamnosus GG, L reuteri, L casei Shirota, and Bifidobacterium lactis Bb12 are used. • Include mechanisms such as; competition for binding sites lowering of luminal pH production of bacteriotoxins
  • 13. Probiotic foods sauerkraut Dark chocolate Kombucha tea yoghurt kimchi kefir
  • 14. Regulation of probiotics • Identifying level of strain of probiotics in the product • Characterization of each strain • Validation of health benefits • Identifying the quantity of the microorganism required to provide the benefit • Truthful and not misleading labeling

Related Documents