Antibiotics are among the essential veterinary medicine compounds associated with animal feed and food animal production. The use of antibiotics for the treatment of bacterial infections is almost unavoidable, with less need to demonstrate their importance. Although banned as a growth factor for a few years, their use in animals can add residues in foodstuffs, presenting several environmental, technological, animal health, and consumer health risks. With regard to human health risks, antibiotic residues induce and accelerate antibiotic resistance development, promote the transfer of antibiotic-resistant bacteria to humans, cause allergies (penicillin), and induce other severe pathologies, such as cancers (sulfamethazine, oxytetracycline, and furazolidone), anaphylactic shock, nephropathy (gentamicin), bone marrow toxicity, mutagenic effects, and reproductive disorders (chloramphenicol). Antibiotic resistance, which has excessively increased over the years, is one of the adverse consequences of this phenomenon, constituting a severe public health issue, thus requiring the regulation of antibiotics in all areas, including animal breeding. This review discusses the common use of antibiotics in agriculture and antibiotic residues in food/feed. In-depth, we discussed the detection techniques of antibiotic residues, potential consequences on the environment and animal health, the technological transformation processes and impacts on consumer health, and recommendations to mitigate this situation.

Although the production of safe food for human consumption is the primary purpose for animal rearing, the environment and well-being of the animals must also be taken into consideration. Based on microbiological point of view, the production of healthy food from animals involves considering foodborne pathogens, on the one hand and on the other hand, the methods used to fight against germs during breeding. The conventional method to control or prevent bacterial infections in farming is the use antibiotics. However, the banning of these compounds as growth promoters caused many changes in animal breeding and their use has since been limited to the treatment and prevention of bacterial infections. In this function, their importance no longer needs to be demonstrated, but unfortunately, their excessive and abusive use have led to a double problem which can have harmful consequences on consumer health: Resistance to antibiotics and the presence of antibiotic residues in food. The use of probiotics appears to be a suitable alternative to overcome these problems because of their ability to modulate the immune system and intestinal microflora, and further considering their antagonistic role against certain pathogenic bacteria and their ability to play the role of growth factor (sometimes associated with prebiotics) when used as feed additives. This review aims to highlight some of the negative effects of the use of antibiotics in animal rearing as well as emphasize the current knowledge on the use of probiotics as a feed additive, their influence on animal production and their potential utility as an alternative to conventional antibiotics, particularly in poultry, pig, and fish farming.

In bacterial infections, including urinary tract infections (UTIs), the gap between the development of new antimicrobials and antimicrobial resistance is dramatically increasing, especially in Gram-negative (Gram–) bacteria. All healthy products that can be used per se or that may be sources of antibacterial compounds should be considered in the fight against this major public health threat. In the present study, the phytochemical composition of Aloe vera extract was investigated by HPLC–MS/MS, and we further evaluated its antibacterial and antibiofilm formation activity against selected resistant Gram– bacteria involved in UTIs, namely, Achromobacter xylosoxidans 4892, Citrobacter freundii 426, Escherichia coli 1449, Klebsiella oxytoca 3003, Moraxella catarrhalis 4222, Morganella morganii 1543, Pseudomonas aeruginosa 3057, and a reference strain E. coli ATCC 25922. Inhibition zones (IZs) of the extract were determined using the well diffusion method, minimum inhibitory (MIC), and bactericidal (MBC) concentration by the two-fold serial microdilution assay, and antibiofilm formation activity by the crystal violet attachment assay. Aloe-emodin and its derivatives were the major constituent (75.74%) of A. vera extract, the most important of them being aloesin (30.22%), aloe-emodin-diglucoside (12.58%), and 2′-p-methoxycoumaroylaloeresin B (9.64%). The minerals found in the extract were sulfur (S), silicon (Si), chlorine (Cl), potassium (K), and bromine (Br). Except for the clinical strain E. coli 1449, which was totally non-susceptible, A. vera demonstrated noteworthy antibacterial activity with MIC and MBC values ranging from 0.625 to 5 mg/mL and 5 to 10 mg/mL, respectively. A. vera also demonstrated dose-dependent antibacterial effects, and the reference strain E. coli ATCC 25922 was the most susceptible with MIC = 0.625 and IZ = 19 mm at 20 mg/mL. The antibiofilm formation potential of A. vera extract was strong at 2MIC and MIC (93–100% of biofilm formation inhibition), moderate at MIC/2 (32–41%), weak at MIC/4 (14–21%), and nil at MIC/8.

Background and Aim: The gradual loss of efficacy of conventional antibiotics is a global issue. Plant material extracts and green-synthesized nanoparticles are among the most promising options to address this problem. Therefore, the aim of this study was to assess the antibacterial properties of aqueous and hydroalcoholic extracts of grapefruit peels as well as their inclusion in green-synthesized silver nanoparticles (AgNPs). Materials and Methods: Aqueous and hydroalcoholic extracts (80% v/v) were prepared, and the volume and mass yields were determined. The synthesis of AgNPs was done in an eco-friendly manner using AgNO3 as a precursor. The nanoparticles were characterized by ultraviolet–vis spectrometry and photon cross-correlation spectroscopy. The antibacterial activity of the extracts was tested on three Gram-positive bacteria (Staphylococcus aureus ATCC 6538, clinical Enterococcus faecalis, and S. aureus) and two Gram-negative bacteria (two clinical Escherichia coli) using various concentrations of extracts (100, 50, 25, 12, and 5 mg/mL and 5% dimethyl sulfoxide as negative control). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined using the microdilution method. Modulation of cefazoline and ampicillin on resistant E. coli and S. aureus strains was added to the mixture design response surface methodology with extreme vertices design, with the diameters of inhibition and the fractional inhibitory concentration index as responses and factors, respectively. The antibiotic, the ethanolic extract, and water varied from 0.1 MIC to 0.9 MIC for the first two and from 0 to 0.8 in proportion for the third. Validating the models was done by calculating the absolute average deviation, bias factor, and accuracy factor. Results: The volume yield of the EE and aqueous extract (AE) was 96.2% and 93.8% (v/v), respectively, whereas their mass yields were 7.84% and 9.41% (m/m), respectively. The synthesized AgNPs were very uniform and homogeneous, and their size was dependent on the concentration of AgNO3. The antibacterial activity of the two extracts was dose-dependent, and the largest inhibition diameter was observed for the Gram-positive bacteria (S. aureus ATCC 6538; AE, 12; EE, 16), whereas AgNPs had a greater effect on Gram-negative bacteria. The MICs (mg/mL) of the AEs varied from 3.125 (S. aureus ATCC 6538) to 12.5 (E. coli 1 and E. coli 2), whereas the MICs of the EEs varied from 1.5625 (S. aureus 1, S. aureus ATCC 6538, and E. faecalis) to 6.25 (E. coli 1). There was a significant difference between the MICs of AEs and EEs (p=0.014). The MBCs (mg/mL) of the AEs varied from 12.5 (S. aureus ATCC 6538) to 50 (S. aureus 1), whereas those of the EEs varied from 6.25 (S. aureus 1) to 25 (E. coli 1 and E. faecalis). Ethanolic grapefruit extracts demonstrated an ability to modulate cefazolin on E. coli and S. aureus but were completely indifferent to ampicillin on E. coli. Conclusion: Grapefruit peel extracts and their AgNPs exhibit antibacterial properties that can be exploited for the synthesis of new antimicrobials and their EEs may be efficiently used synergistically with other antibiotics against bacteria with intermediate susceptibility.

Background and Aim: Resistance to antifungal agents is a serious public health concern that has not been investigated enough because most studies on antimicrobials are dedicated to antibacterial resistance. This study aimed to synthesize silver nanoparticles (AgNPs) using Aloe vera extract, and to assess its antifungal activity against Candida albicans. Materials and Methods: Silver nanoparticles were synthesized by reducing Ag nitrate with aqueous A. vera extracts. Physicochemical properties of synthesized AgNPs were determined by ultraviolet–visible spectrophotometry, photon cross-correlation spectroscopy, energy-dispersive X-ray fluorescence spectrometry, X-ray diffraction analysis, and Fourier-transform infrared spectroscopy. An antifungal investigation was performed against four clinical C. albicans (C1, C2, C3, and C4) and a reference strain, C. albicans ATCC 10321. Results: Cubic AgNPs with a mean X50 hydrodynamic diameter of 80.31 ± 10.03 nm were successfully synthesized. These AgNPs exhibited maximum absorbance at 429.83 nm, and X-ray fluorescence (XRF) confirmed the presence of Ag in AgNPs solution by a characteristic peak in the spectrum at the Ag Kα line of 22.105 keV. Infrared spectra for AgNPs and A. vera extract indicated that the compounds present in the extract play an essential role in the coating/capping of synthesized AgNPs. Different concentrations (200, 100, 50, 25, 10, and 5 μg/mL) of AgNPs were tested. The antifungal activity was shown to be dose-dependent with inhibition zones ranging from 10 mm to 22 mm against C. albicans ATCC 10231, 0 mm to 15 mm against C1, 0 mm to 16 mm against C2 and C3, and 0 mm to 14 mm for C4. Minimum inhibitory concentration ranged from 16 μg/mL to 32 μg/mL against clinical C. albicans (C1, C2, C3, and C4) and was 4 μg/mL against C. albicans ATCC 10231. Conclusion: This study showed the ability of A. vera to serve as an efficient reducing agent for the biogenic synthesis of AgNPs with excellent antifungal activity.

Experience-based knowledge has shown that bacteria can communicate with each other through a cell-density-dependent mechanism called quorum sensing (QS). QS controls specific bacterial phenotypes, such as sporulation, virulence and pathogenesis, the production of degrading enzymes, bioluminescence, swarming motility, and biofilm formation. The expression of these phenotypes in food spoiling and pathogenic bacteria, which may occur in food, can have dramatic consequences on food production, the economy, and health. Due to the many reports showing that the use of conventional methods (i.e., antibiotics and sanitizers) to inhibit bacterial growth leads to the emergence of antibiotic resistance, it is necessary to research and exploit new strategies. Several studies have already demonstrated positive results in this direction by inhibiting autoinducers (low-molecular-weight signaling compounds controlling QS) and by other means, leading to QS inhibition via a mechanism called quorum quenching (QQ). Thus far, several QS inhibitors (QSIs) have been isolated from various sources, such as plants, some animals from aqueous ecosystems, fungi, and bacteria. The present study aims to discuss the involvement of QS in food spoilage and to review the potential role of probiotics as QSIs.