Review Article
Quorum Sensing Inhibitors/antagonists Countering Food Spoilage Bacteria-need Molecular and Pharmaceutical Intervention for Protecting Current Issues of Food Safety

Ruchi Tiwari, Kumaragurubaran Karthik, Rajneesh Rana, Yashpal Singh Malik, Kuldeep Dhama and Sunil Kumar Joshi

International Journal of Pharmacology, 2016, 12(3), 262-271.

Abstract

Microbial activity is considered as an important cause for the manifestation of food spoilage. The detection of chemical signals sharing information between food spoilage bacteria present in food products has initiated a new dimension to formulate an alternate preventive strategy against these spoilage bacteria. Quorum sensing or cell-to-cell communication is employed by a diverse group of bacteria talking to each other through the signaling autoinducer molecules. Based on potential of these molecules, Quorum-Sensing Inhibitors (QSI) or Quorum Quenching (QQ) compounds can be used as novel biopreservatives which abrupt the virulence of food spoilage microbes to uphold the nutritional quality of packaged and Ready To Eat (RTE) food and food by products. Through the pharmaceutical interventions and molecular mechanisms of intracellular, intercellular and interspecies communication via signaling molecules, preventive strategies can be formulated for production of pathogen free food products. Though identification of species specific signaling pathways is a challenging task for the food microbiologists and pharamacists but proper implementation of QSI molecules would be helpful for the food manufacturers in food processing plants through critical follow ups of Hazard Analysis and Critical Control Point (HACCP) to maintain the food quality and sound public health. This review draws the attention of researchers involved in dairy microbiology, meat and fish processing industries, packaging channels and neutraceuticals and pharmaceutical industries to explore the library of QS and QSI molecules to put forward and apply them as bio-preservatives for production of safe food products to meet the global food demands of growing world population.

ASCI-ID: 23-1049

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