Introduction: Vitamin deficiencies remain a global health issue, particularly among vulnerable populations. As microorganisms also produce vitamins, this has led to considering Fermented Foods (FF) as potential vehicles for improving vitamin intake. This systematic narrative review, which exclusively relies on human studies, aims to assess the extent to which the consumption of vitamin-rich FF contributes to the maintenance or enhancement of vitamin status in healthy or deficient populations.Methods: A comprehensive literature search (1970–2024) was conducted following the protocols of EFSA and the COST Action PIMENTO to identify interventional and observational studies investigating the influence of FF on biomarkers of vitamin status.Results: Findings confirm that certain microorganisms, including Bacillus subtilis, Propionibacterium freudenreichii, and some lactic acid bacteria, can increase the levels of vitamins K2, B2, B9, and B12 in FF. Evidence of bioavailability and physiological effects is reported. Notably, folate (vitamin B9) bioavailability was enhanced in some cases following the consumption of Camembert cheese naturally rich in folate, while vitamin K2 status was effectively improved in several studies on natto (fermented soy) and in one study on Jarlsberg cheese. However, evidence for other B vitamins (B1, B2, B3, B5, B6 and B12) is limited or inconsistent, and no human evidence exists for other vitamins. Vitamin bioavailability was found to be significantly influenced by the food matrix, fermentation type, microbial strain, and the form of the vitamin (vitamers). Effects may also be influenced by interactions with gut microbiota, including microbial vitamin synthesis and modulation of absorption.Discussion: Despite encouraging data, there is a lack of well-controlled, large-scale human studies to validate FF as a sustainable strategy to improve vitamin status. Future human studies research should investigate strain-specific effects, food matrix interactions, and long-term health outcomes.

Staphylococcus aureus is the leading cause of intoxications in humans. Also, methicillin-resistant S. aureus (MRSA) is an emerging problem in food-producing animals. The presence of MRSA in milk may create a risk to public health. The aim of this study was to evaluate the presence of MRSA in bulk tank milk samples. One hundred and twenty bulk tank milk samples were analyzed using the convenient sampling method. The isolates were confirmed by real-time polymerase chain reaction (RT-PCR) targeting nuc and mecA gene in S. aureus. Antibiotic resistance profiles of the isolates were tested by disc agar diffusion method. In the current study, S. aureus was detected in 44 (36.66%) of the samples. The presence of the mecA gene was found to be positive in 40 (75.4%) of the 53 S. aureus isolates. As a result of the study, a high incidence of MRSA was detected in bulk tank milk samples. Antibiotic-resistant bacteria are at risk of being transferred to humans via milk. For safe and healthy milk consumption, uncontrolled use of antibiotics in dairy cows should be avoided.

Plant extracts are eco-friendly alternatives to physical and chemical sources for nanoparticle synthesis. In this study, zinc oxide nanoparticles (ZnO NPs) were obtained from grape seed extract using the green method, and their antimicrobial activity was evaluated. The UV-Visible analysis observed the ZnO NPs peak at around 350 nm. The scanning electron microscopy (SEM) image of the ZnO NPs confirmed uniform distribution and a nano-sized range. The average crystallite sizes were found to be 15.86 nm. The green-synthesized ZnO NPs was exhibited antioxidant activity through scavenging of 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radicals. The eco-friendly ZnO NPs inactivated the growth of Staphylococcus aureus with a MIC of 62.5 µg/mL. The zone diameters of the disk diffusion agar assay against S. aureus were detected as 8-12 mm at 250, 500, and 1,000 µg/mL ZnO NP concentrations. Thus, the present study demonstrates that eco-friendly prepared ZnO NPs have an antibacterial effect on S. aureus.

The present study aimed to investigate major volatile compounds, organic acid, phenolic and mineral contents, and antiradical and antimicrobial properties of home-made apple/grape vinegar. Grape vinegar showed higher total acidity, organic acid content, total phenolic content (TPC), antiradical activity and lower minimum inhibitory concentration (MIC) values compared to apple vinegar. While acetic and tartaric acids were the most abundant organic acids in grape vinegar, acetic and succinic acids were the most abundant organic acids in apple vinegar. The most abundant phenolic compound was gallic acid in both grape and apple vinegar. A total of 18 and 9 volatile compounds were determined in grape vinegar samples and apple vinegar samples, respectively. The most abundant volatile compounds were acetic acid and acetoin in grape vinegar, acetic acid, ethyl acetate and 2,4,5-trimethyl-1,3-dioxolane in apple vinegar. K, Ca and Na were common minerals in both vinegar and more in the grape vinegar compared to apple vinegar. Although MIC value for grape vinegar was at 6.25% with minimum bactericidal concentration (MBC) values ranged from 6.25% to 12.50%, MIC value for apple vinegar was at 12.50% with MBC values ranged from 12.50% to 25.00% for all test bacteria. The antiradical and antibacterial activities of the vinegar samples were correlated with their TPC and organic acid contents.

Salmonella Enteritidis is amongst the most common causes of foodborne salmonellosis. Multi-drug resistant Salmonella strains has been associated with treatment failures. Plant-derived phytochemicals may be an alternative to antibiotics in combating these bacteria. The purpose of this study is to investigate the antibacterial activity of curcumin, carvacrol and styrax liquidus on S. Enteritidis and S. Enteritidis PT4. Minimum inhibitory concentration (MIC) values of these substances were detected at 1.5, 3, 7.5 and 24 h by broth microdilution method to evaluate their time-dependent antibacterial activities. The findings of the present study showed that MIC values of carvacrol, curcumin and styrax liquids for both S. Enteritidis and S. Enteritidis PT4 were 125.0 μg/mL, 132.5 μg/mL, 31.3 mg/mL for 24 h, respectively. Also, a time-dependent change was observed in the MIC values of curcumin. Carvacrol, curcumin and styrax liquidus can be used to provide antimicrobial effect on S. Enteritidis and S. Enteritidis PT4 in food applications, taking into account the MIC values and contact times.