Plesiomonas: A Review on Food Safety, Fish-Borne Diseases, and Tilapia.

Fish and fish products are considered a fundamental part of the human diet due to their high nutritional value. Food-borne diseases are considered a major public health challenge worldwide due to their incidence, associated mortality, and negative economic repercussions. Food safety is the guarantee that foods will not cause harm to the health of those who consume them, and it is a fundamental property of food quality. Food safety can be at risk of being lost at any stage of the food chain if the food is contaminated by pathogenic microorganisms. Many diverse bacteria are present in the environment and as part of the microbiota of food that can be transmitted to humans during the handling and consumption of food. Plesiomonas shigelloides has been mainly associated with outbreaks of gastrointestinal diseases due to the consumption of fish. This bacterium inhabits the environment and aquatic animals and is associated with the microbiota of fish such as tilapia, a fish of importance in fishing, aquaculture, commercialization, and consumption worldwide. The purpose of this document is to provide, through a bibliographic review of databases (Scopus, Web of Science, and Google Scholar, among others), a general informative perspective on food-borne diseases and, in particular, the consumption of fish and tilapia. Diseases derived from contamination by Plesiomonas shigelloides are included, and control and prevention actions and sanitary regulations for fishery products established in several countries around the world are discussed to promote the safety of foods of aquatic origin intended for human consumption and to protect public health.

A water adsorption study on wheat pericarp macrofibrils using atomic force microscopy.

Wheat pericarp, which is the most external layer of the wheat kernel, is composed of a polysaccharide matrix, where cellulose macrofibrils, hemicellulose, and lignin are their main components. These polysaccharides modified their structure due to the hydric condition to which they are subjected. This effect is considered as an advantage in the wheat milling process. However, no information about micro and nanostructural changes on wheat pericarp macrofibrils due to their hydric condition, studied by the AFM technique and image analysis, has been reported. On the other hand, cellulose macrofibrils have been extensively studied by AFM but performing the study at constant relative humidity (RH) level. Hence, this study aimed to investigate the water adsorption process on wheat pericarp macrofibrils using AFM and control the RH to which samples were subjected during examinations with a lab equipment specially developed for the AFM experiment. The RH was modified from 10 to 90 %, and peak force error images were acquired, from which macrofibrils' diameter, swelling behavior, and water adsorption isotherms were calculated, using image analysis tools. Also, as an application from the water adsorption isotherms, the specific surface area and the hygroscopic swelling coefficients were determined. Results showed that wheat pericarp macrofibrils presented an unusual swelling behavior, with the most notorious changes after reaching a moisture content in equilibrium to 40 % of RH. The average diameter of the macro-fibrils varied from 45 to 48 nm. The water vapor adsorption isotherm obtained from AFM micrographs image analysis did not resemble the sigmoidal IUPAC Type II, generally obtained by applying gravimetric methods. Results suggest that the macrofibrils swelling controls water accessibility to the internal macrofibrils structures. It was proved with this study the feasibility of using AFM and image analysis to build water vapor isotherms and other mass transport parameters based on the macrofibrils swelling.

Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils.

Food packaging faces the negative impact of synthetic materials on the environment, and edible coatings offer one alternative from filmogenic suspensions (FS). In this work, an active edible FS based on chitosan (C) and quinoa protein (QP) cross-linked with transglutaminase was produced. Thyme (T) and rosemary (R) essential oils (EOs) were incorporated as antimicrobial agents. Particle size, Z potential, and rheological parameters were evaluated. The antimicrobial activity against Micrococcus luteus (NCIB 8166) and Salmonella sp. (Lignieres 1900) was monitored using atomic force microscopy and image analysis. Results indicate that EOs incorporation into C:QP suspensions did not affect the Z potential, ranging from -46.69 ± 3.19 mV to -46.21 ± 3.83 mV. However, the polydispersity index increased from 0.51 ± 0.07 to 0.80 ± 0.04 in suspensions with EO. The minimum inhibitory concentration of active suspensions against Salmonella sp. was 0.5% (v/v) for thyme and 1% (v/v) for rosemary. Entropy and fractal dimension of the images were used to confirm the antimicrobial effect of EOs, which modified the surface roughness.