Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

167
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
167
Bacterial Toxins01:12

Bacterial Toxins

34
Bacterial toxins are sophisticated virulence factors that enable pathogenic bacteria to interact with, invade, and damage host tissues. These toxins fall broadly into two types: protein exotoxins, which are secreted into the environment and target specific host receptors, and lipopolysaccharide endotoxins, which are structural components of the bacterial outer membrane released primarily during bacterial lysis or membrane shedding. Exotoxins generally act more selectively, binding to cell...
34
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

154
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
154
Microbial Fermentation01:23

Microbial Fermentation

1.9K
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
1.9K
Bacterial Gastroenteritis01:18

Bacterial Gastroenteritis

20
Bacterial gastroenteritis, characterized by diarrhea, abdominal cramps, and vomiting, is often caused by ingestion of contaminated food or water and is frequently associated with pathogenic Escherichia coli strains. These microbes exploit two principal mechanisms to inflict disease.Shiga toxin–producing E. coli, also referred to as STEC—notably O157:H7—release Shiga toxins that target ribosomes, blocking protein synthesis. The B subunit of the toxin binds the host glycolipid...
20
Production of Biopesticides01:18

Production of Biopesticides

57
Biopesticides offer a sustainable alternative to chemical pesticides, utilizing microbial agents to control agricultural pests. Bacillus thuringiensis (Bt) is a widely employed bacterium known for its potent insecticidal activity. Bt biopesticides are favored for their specificity to insect pests, minimal environmental impact, and natural degradability.Mechanism of Bt Toxin Action Bt produces insecticidal crystal (Cry) proteins during its sporulation phase. These proteins form parasporal...
57

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Safety of a feed additive consisting monensin sodium (Elancoban® G200) for chickens for fattening and chickens reared for laying (Elanco GmbH).

EFSA journal. European Food Safety Authority·2026
Same author

Assessment of the feed additive consisting of <i>Lactiplantibacillus plantarum</i>NCIMB 30238 and <i>Pediococcus pentosaceus</i>NCIMB 30237 (1k21008) for all animal species for the renewal of its authorisation (Volac International Ltd).

EFSA journal. European Food Safety Authority·2026
Same author

Assessment of a feed additive consisting of zinc bislysinate (3b613) for all animal species for the renewal of its authorisation (Senzyme GmbH).

EFSA journal. European Food Safety Authority·2026
Same author

Safety and efficacy of a feed additive consisting of riboflavin 80% (vitamin B<sub>2</sub>) produced with <i>Saccharomyces cerevisiae</i>ATCC SD-8628 for all animal species (Amyris Inc).

EFSA journal. European Food Safety Authority·2026
Same author

Assessment of the feed additive consisting of 6-phytase (4a23) (produced with <i>Komagataella phaffii</i>DSM 25375) (ENZY PHOSTAR<sup>®</sup> P/L) for all poultry species, weaned piglets, pigs for fattening, sows and minor porcine species for the renewal of its authorisation (Kaesler Nutrition GmbH).

EFSA journal. European Food Safety Authority·2026
Same author

Safety and efficacy of a feed additive consisting of endo-1,4-β-xylanase (<i>Komagataella phaffii</i> ATCC PTA-127053) (Xygest™ HT) for all porcine species (Kemin Europa N.V.).

EFSA journal. European Food Safety Authority·2026

Related Experiment Video

Updated: Mar 27, 2026

Detection of Endotoxin in Nano-formulations Using Limulus Amoebocyte Lysate LAL Assays
06:15

Detection of Endotoxin in Nano-formulations Using Limulus Amoebocyte Lysate LAL Assays

Published on: January 30, 2019

15.6K

Risks associated with endotoxins in feed additives produced by fermentation.

R John Wallace1, Jürgen Gropp2, Noël Dierick3

  • 1Rowett Institute of Nutrition and Health, University of Aberdeen, Bucksburn, Aberdeen, AB21 9SB, UK. john.wallace@abdn.ac.uk.

Environmental Health : a Global Access Science Source
|January 16, 2016
PubMed
Summary

Feed additives produced by bacteria like Escherichia coli may contain endotoxins. While livestock and consumers face minimal risk, workers handling dusty additives could be exposed to hazardous endotoxin levels.

More Related Videos

Author Spotlight: Induction of Experimental Endotoxemic Shock in Pigs for Studying Hemodynamic and Respiratory Failure
05:52

Author Spotlight: Induction of Experimental Endotoxemic Shock in Pigs for Studying Hemodynamic and Respiratory Failure

Published on: December 8, 2023

1.6K
Isolation of Low Endotoxin Content Extracellular Vesicles Derived from Cancer Cell Lines
06:28

Isolation of Low Endotoxin Content Extracellular Vesicles Derived from Cancer Cell Lines

Published on: February 17, 2023

1.7K

Related Experiment Videos

Last Updated: Mar 27, 2026

Detection of Endotoxin in Nano-formulations Using Limulus Amoebocyte Lysate LAL Assays
06:15

Detection of Endotoxin in Nano-formulations Using Limulus Amoebocyte Lysate LAL Assays

Published on: January 30, 2019

15.6K
Author Spotlight: Induction of Experimental Endotoxemic Shock in Pigs for Studying Hemodynamic and Respiratory Failure
05:52

Author Spotlight: Induction of Experimental Endotoxemic Shock in Pigs for Studying Hemodynamic and Respiratory Failure

Published on: December 8, 2023

1.6K
Isolation of Low Endotoxin Content Extracellular Vesicles Derived from Cancer Cell Lines
06:28

Isolation of Low Endotoxin Content Extracellular Vesicles Derived from Cancer Cell Lines

Published on: February 17, 2023

1.7K

Area of Science:

  • Microbiology
  • Food Science
  • Occupational Health

Background:

  • Gram-negative bacteria, notably Escherichia coli, are increasingly used to produce livestock feed additives like amino acids and vitamins.
  • This production method raises concerns about potential exposure to harmful amounts of endotoxin, a component of Gram-negative bacterial cell walls.

Purpose of the Study:

  • To review the risks associated with endotoxin exposure from feed additives.
  • To develop a method for assessing these risks based on additive properties.

Main Methods:

  • Literature review on endotoxin presence in feed additives and exposure routes.
  • Analysis of existing data on livestock, consumer, and occupational exposure.
  • Development of a risk assessment calculation for workers.

Main Results:

  • Livestock consuming feed with additives in similar endotoxin ranges as typical feedstuffs are unlikely to face additional hazards.
  • Endotoxin from feed additives does not accumulate in edible tissues, posing no risk to consumers.
  • Workers handling dusty feed additives may face hazardous endotoxin exposure, even if product concentration is low.

Conclusions:

  • Risk assessment for feed additives must consider the specific exposure scenarios for different groups.
  • A proposed calculation method, incorporating dusting potential and endotoxin concentration, can help assess worker risk against established exposure limits.
  • Occupational safety measures are crucial for workers handling potentially endotoxin-containing feed additives.