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Pan X, Wang J, Xu W, Wang J, Sun J, Wang W, Tang Y. Uncovering quality changes of shrimp ( Penaeus vannamei) during solar drying and its relationship with protein-related properties. Food Chem X 2024; 23:101696. [PMID: 39184316 PMCID: PMC11344015 DOI: 10.1016/j.fochx.2024.101696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 07/19/2024] [Accepted: 07/22/2024] [Indexed: 08/27/2024] Open
Abstract
This study explored the intrinsic relationship between the quality traits and protein-related property changes during the solar drying of shrimps (Penaeus vannamei). During drying, the shrimp exhibited a gradual decline in L*a*b* values and a notable increase in the hardness and chewiness. Proteins were degraded and oxidized. Especially, the trichloroacetic acid-soluble peptide and carbonyl contents increased, whereas the total sulfhydryl content decreased. The proportions of different types of intramolecular bonds were significantly changed. The ionic and hydrogen bonds greatly decreased to 10.72% and 9.05% and the hydrophobic and disulfide bonds notably increased to 19.38% and 28.19%, indicating the changes in the spatial structure of the protein and its denaturation during the drying process. The Pearson's correlation analysis showed that protein degradation and denaturation greatly affected the textural properties and protein oxidation caused color changes. The result of this work provides a theoretical support for improving the quality of shrimp products.
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Affiliation(s)
| | | | - Wenya Xu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Yiwei Tang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
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2
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Teresa Fernández-Felipe M, Inés Valdez-Narváez M, Martinez A, Rodrigo D. Oxygen and air cold plasma for the inactivation of Bacillus cereus in low-water activity soy powder. Food Res Int 2024; 193:114861. [PMID: 39160048 DOI: 10.1016/j.foodres.2024.114861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 07/30/2024] [Accepted: 07/30/2024] [Indexed: 08/21/2024]
Abstract
Cold plasma (CP) technology is a promising alternative to thermal treatments for the microbial decontamination of foods with low-water activity. The aim of this work is study the application of low-pressure CP (0.35 mbar) for the inactivation of Bacillus cereus in a soybean powder matrix using O₂ and synthetic air as ionizing gases. The parameters tested were an input power of 100, 200 and 300 W and an exposure time of 10 to 30 min. The excited reactive species formed were monitored by optical emission spectroscopy, and survival data were analyzed using the Weibull mathematical model. Treatments with both gases were effective in inactivating B. cereus. Air plasma resulted in a maximum 3.71-log reduction in bacterial counts at 300 W and 30 min, while O2 plasma showed the strongest inactivation ability, achieving levels higher than 5 log cycles at 300 W and > 25 min. This is likely due to the strong antimicrobial activity of oxygen-derived radicals together with carbon monoxide as an oxidation by-product. In addition, the Weibull distribution function accurately modeled the inactivation of B. cereus. Cold plasma technology is a promising approach for the decontamination of bacteria in low-water activity foods.
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Affiliation(s)
- M Teresa Fernández-Felipe
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Catedrático Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - María Inés Valdez-Narváez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Catedrático Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Antonio Martinez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Catedrático Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Catedrático Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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3
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Khemthong C, Suttisansanee U, Chaveanghong S, Chupeerach C, Thangsiri S, Temviriyanukul P, Sahasakul Y, Santivarangkna C, Chamchan R, Aursalung A, On-Nom N. Physico-functional properties, structural, and nutritional characterizations of Hodgsonia heteroclita oilseed cakes. Sci Rep 2024; 14:19241. [PMID: 39164362 PMCID: PMC11336117 DOI: 10.1038/s41598-024-70276-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 08/14/2024] [Indexed: 08/22/2024] Open
Abstract
The physicochemical and functional properties, structures, and nutritional characterizations of Hodgsonia heteroclita oilseed cake powder (OCP) obtained from oil extraction with no pretreatment (NP), heat pretreatment (HP; drying at 55 °C until reaching 10% moisture content), and the combined heat and enzymatic pretreatment (HEP; 2.98% (w/w) enzyme loading, 48 °C of incubation temperature and 76 min of incubation time) were investigated. HP and HEP caused a decrease in lightness but an increase in the yellow-brown color of OCP. The results showed that HEP-OCP had significantly lower oil and water absorption index, pasting properties and gelatinization enthalpy while higher water solubility index, foaming and emulsifying properties than NP-OCP and HP-OCP. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction indicated a small change in the protein secondary structure after pretreatment. Moreover, depending on pretreatment method, OCP samples contained a significant difference in nutritional values. However, all OCP samples could be claimed as high protein sources, containing all 9 essential amino acids and 9 non-essential amino acids. Finally, HEP-OCP seemed to have suitable properties to use as a potential ingredient in various food products such as soups, sauces, ice-cream, mousses, chiffon cakes and whipped toppings.
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Grants
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
- RSPG01/2564 The 2020 Plant Genetic Conservation Project Under the Royal Initiation of Her Royal Highness Princess Maha Chakri Sinrindhorn, Mahidol University
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Affiliation(s)
- Chanakan Khemthong
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Uthaiwan Suttisansanee
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Suwilai Chaveanghong
- Mahidol University Frontier Research Facility, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Chaowanee Chupeerach
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Sirinapa Thangsiri
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Yuraporn Sahasakul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Chalat Santivarangkna
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Rungrat Chamchan
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Amornrat Aursalung
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand
| | - Nattira On-Nom
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, 73170, Thailand.
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4
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Tewelde Hailu G, Lemessa F, Tesfaye Alemea M. Development and characterization of flaxseed mucilage and elastin/collagen biofilms. Heliyon 2024; 10:e35396. [PMID: 39170465 PMCID: PMC11336621 DOI: 10.1016/j.heliyon.2024.e35396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 07/24/2024] [Accepted: 07/28/2024] [Indexed: 08/23/2024] Open
Abstract
Flaxseed mucilage (FSM)-based biofilms were prepared with varying compositions of the elastin/collagen (ELN/COL) protein matrix. These biofilms were characterized by using fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), differential scanning calorimeter (DSC), and X-ray diffraction (XRD). The thickness, water solubility, moisture content, transparency, and mechanical properties of biofilms were investigated. The biofilms were observed to be homogeneous and flexible. The addition of 40 % w/w ELN/COL to the FSM biofilms (FSM-ELN/COL biofilms) enhanced the thickness from 0.127 to 0.142 mm, water solubility from 59.30 to 84.60 % and elongation at break from 91.4 to 188.6 %. However, the reductions in the tensile strength from 6.56 to 4.69 MPa and melting point from 140 °C to 134 °C of the biofilms were observed. The transparency value of 40 % w/w FSM-ELN/COL biofilms increased from 5.42 to 7.19 due to the presence of ELN/COL within the FSM matrix that hinders the light transmission passing through the biofilm. FTIR and XRD tests indicated hydrogen bonding and electrostatic interactions occurred between FSM and ELN/COL, giving rise to a good compatibility of the system. FSM-ELN/COL biofilms fabricated in this work had appropriate mechanical and thermal stability, thus the promising potential to be employed as food packaging and coating.
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Affiliation(s)
- Genet Tewelde Hailu
- Department of Chemical Engineering, Adama Science and Technology University, Adama, Ethiopia
| | - Fekadu Lemessa
- Department of Chemical Engineering, Adama Science and Technology University, Adama, Ethiopia
| | - Melakuu Tesfaye Alemea
- Department of Chemical Engineering, Adama Science and Technology University, Adama, Ethiopia
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Rana YS, Chen L, Jiao Y, Johnson LM, Snyder AB. A meta-analysis of microbial thermal inactivation in low moisture foods. Food Microbiol 2024; 121:104515. [PMID: 38637077 DOI: 10.1016/j.fm.2024.104515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 02/27/2024] [Accepted: 03/04/2024] [Indexed: 04/20/2024]
Abstract
Microbial thermal inactivation in low moisture foods is challenging due to enhanced thermal resistance of microbes and low thermal conductivity of food matrices. In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75%), Salmonella (R2-0.69, I2-46%). Finally, global response surface models (RSM) were developed to further study the non-linear effect of aw and temperature on inactivation. The fit of these models varied by organisms from R2 0.88 (E. coli) to 0.35 (fungi). Further dividing the Salmonella data into individual RSM models based on matrix structure improved model fit to R2 0.90 (paste-like products) and 0.48 (powder-like products). This indicates a negative relationship between data diversity and model performance.
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Affiliation(s)
| | - Long Chen
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA; College of Mechanical and Electronic Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Yang Jiao
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Lynn M Johnson
- Cornell Statistical Consulting Unit, Cornell University, Ithaca, NY, 14853, USA
| | - Abigail B Snyder
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA.
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6
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Hamilton AN, Gibson KE. Tulane Virus Persistence and Microbial Stability in 3D Food Ink under Various Storage Conditions: A Pre- and Post-Printing Analysis. FOOD AND ENVIRONMENTAL VIROLOGY 2024:10.1007/s12560-024-09597-0. [PMID: 38709390 DOI: 10.1007/s12560-024-09597-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Accepted: 03/14/2024] [Indexed: 05/07/2024]
Abstract
3D food printers facilitate novel customization of the physicochemical properties of food. This study aimed to investigate the impact of storage conditions on the inactivation of the human norovirus surrogate, Tulane virus (TuV), within 3D printed foods. TuV-inoculated protein cookie food ink (∽ 4 log PFU/g) was distributed into 18 3D food printer capsules (50 g each); half immediately underwent extrusion. Storage of the capsules and printed food products at 20 °C (0, 6, 12, and 24 h), 4 °C (0, 1, 3, and 5d), and - 18 °C (0, 1, 3, and 5d) was completed before analysis for TuV via plaque assays in addition to aerobic plate count, yeast and mold counts, and pH and water activity (aw) measurements. A significant 3-way interaction effect was observed between time, temperature, and storage method (capsule/print) (p = 0.006). Significant findings include: (1) A greater reduction in virions was observed in capsules after 24 h at 20 °C and (2) a substantial reduction in virions at 4 °C from day 0 to day 1 was observed, independent of storage method. Microbial indicators remained steady across temperatures, with storage temperature significantly impacting pH and aw. A significant two-way interaction effect (p = 0.006) was found between microorganism type (yeast/aerobic counts) and temperature. This research seeks to provide insights for the food industry and regulatory bodies in crafting guidelines for the safe storage and handling of 3D printed foods and inks.
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Affiliation(s)
- Allyson N Hamilton
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr, Fayetteville, AR, 72704, USA
| | - Kristen E Gibson
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr, Fayetteville, AR, 72704, USA.
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7
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Khattra AK, Wason S, Thompson K, Mauromoustakos A, Subbiah J, Acuff JC. Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale. J Food Prot 2024; 87:100264. [PMID: 38493872 DOI: 10.1016/j.jfp.2024.100264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 03/07/2024] [Accepted: 03/11/2024] [Indexed: 03/19/2024]
Abstract
A surrogate is commonly used for process validations. The industry often uses the target log cycle reduction for the test (LCRTest) microorganism (surrogate) to be equal to the desired log cycle reduction for the target (LCRTarget) microorganism (pathogen). When the surrogate is too conservative with far greater resistance than the pathogen, the food may be overprocessed with quality and cost consequences. In aseptic processing, the Institute for Thermal Processing Specialists recommends using relative resistance (DTarget)/(DTest) to calculate LCRTest (product of LCRTarget and relative resistance). This method uses the mean values of DTarget and DTest and does not consider the estimating variability. We defined kill ratio (KR) as the inverse of relative resistance.The industry uses an extremely conservative KR of 1 in the validation of food processes for low-moisture foods, which ensures an adequate reduction of LCRTest, but can result in quality degradation. This study suggests an approach based on bootstrap sampling to determine conservative KR, leading to practical recommendations considering experimental and biological variability in food matrices. Previously collected thermal inactivation kinetics data of Salmonella spp. (target organism) and Enterococcus faecium (test organism) in Non-Fat Dried Milk (NFDM) and Whole Milk Powder (WMP) at 85, 90, and 95°C were used to calculate the mean KR. Bootstrapping was performed on mean inactivation rates to get a distribution of 1000 bootstrap KR values for each of the treatments. Based on minimum temperatures used in the industrial process and acceptable level of risk (e.g., 1, 5, or 10% of samples that would not achieve LCRTest), a conservative KR value can be estimated. Consistently, KR increased with temperature and KR for WMP was higher than NFDM. Food industries may use this framework based on the minimum processing temperature and acceptable level of risk for process validations to minimize quality degradation.
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Affiliation(s)
- Arshpreet Kaur Khattra
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Surabhi Wason
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Kevin Thompson
- Center for Agricultural Data Analytics, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Andy Mauromoustakos
- Center for Agricultural Data Analytics, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Jennifer C Acuff
- Food Microbiology & Safety, Department of Food Science, University of Arkansas, N206, 2650 N. Young Ave., Fayetteville, AR 72704, USA.
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8
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Wang Y, Zheng T, Li X, Wu P. Integrating Recombinase Polymerase Amplification and Photosensitization Colorimetric Detection in One Tube for Fast Screening of C. sakazakii in Formula Milk Powder. Anal Chem 2024; 96:5727-5733. [PMID: 38546834 DOI: 10.1021/acs.analchem.4c01130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Abstract
Cronobacter sakazakii (C. sakazakii) is a widely existing opportunistic pathogen and thus threatens people with low immunity, especially infants. To prevent the outbreak, a rapid and accurate on-site testing method is required. The current standard culture-based method is time-consuming (3-4 days), while the nucleic acid amplification (PCR)-based detection is mostly carried out in central laboratories. Herein, isothermal recombinase polymerase amplification (RPA) coupled with a photosensitization colorimetric assay (PCA) was adopted for the on-site detection of C. sakazakii in powdered infant formulas (PIFs). The lowest visual detection concentration of C. sakazakii is 800 cfu/mL and 2 cfu/g after 8 h bacteria pre-enrichment. Furthermore, to avoid typical cap opening-resulted aerosol pollution, the PCA reagents were lyophilized onto the cap of the RPA tube (containing lyophilized RPA reagents). After amplification, the tube was subjected to simple shaking to mix the PCA reagents with the amplification products for light-driven color development. Such a one-tube assay offered a lowest concentration of 1000 copies of genomic DNA of C. sakazakii within 1 h. After 8 h of bacterial enrichment, the lowest detecting concentration could be pushed down to 5 cfu/g bacteria in PIF. To facilitate on-site monitoring, a portable, battery-powered PCA device was designed to mount the typical RPA 8-tube strip, and a color analysis cellphone APP was further employed for facile readout.
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Affiliation(s)
- Yanying Wang
- Analytical & Testing Center, State Key Laboratory of Hydraulics and Mountain River Engineering, Sichuan University, Chengdu 610064, China
| | - Ting Zheng
- Analytical & Testing Center, State Key Laboratory of Hydraulics and Mountain River Engineering, Sichuan University, Chengdu 610064, China
| | - Xianming Li
- Department of Rheumatology and Immunology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - Peng Wu
- Analytical & Testing Center, State Key Laboratory of Hydraulics and Mountain River Engineering, Sichuan University, Chengdu 610064, China
- School of Chemistry and Chemical Engineering, Henan Normal University, Xinxiang 453007, China
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Minor M, Sabillón L. Effectiveness of Ultra-High Irradiance Blue-Light-Emitting Diodes to Control Salmonella Contamination Adhered to Dry Stainless Steel Surfaces. Microorganisms 2024; 12:103. [PMID: 38257930 PMCID: PMC10819507 DOI: 10.3390/microorganisms12010103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/01/2024] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
Controlling Salmonella contamination in dry food processing environments represents a significant challenge due to their tolerance to desiccation stress and enhanced thermal resistance. Blue light is emerging as a safer alternative to UV irradiation for surface decontamination. In the present study, the antimicrobial efficacy of ultra-high irradiance (UHI) blue light, generated by light-emitting diodes (LEDs) at wavelengths of 405 nm (841.6 mW/cm2) and 460 nm (614.9 mW/cm2), was evaluated against a five-serovar cocktail of Salmonella enterica dry cells on clean and soiled stainless steel (SS) surfaces. Inoculated coupons were subjected to blue light irradiation treatments at equivalent energy doses ranging from 221 to 1106 J/cm2. Wheat flour was used as a model food soil system. To determine the bactericidal mechanisms of blue light, the intracellular concentration of reactive oxygen species (ROS) in Salmonella cells and the temperature changes on SS surfaces were also measured. The treatment energy dose had a significant effect on Salmonella inactivation levels. On clean SS surfaces, the reduction in Salmonella counts ranged from 0.8 to 7.4 log CFU/cm2, while, on soiled coupons, the inactivation levels varied from 1.2 to 4.2 log CFU/cm2. Blue LED treatments triggered a significant generation of ROS within Salmonella cells, as well as a substantial temperature increase in SS surfaces. However, in the presence of organic matter, the oxidative stress in Salmonella cells declined significantly, and treatments with higher energy doses (>700 J/cm2) were required to uphold the antimicrobial effectiveness observed on clean SS. The mechanism of the bactericidal effect of UHI blue LED treatments is likely to be a combination of photothermal and photochemical effects. These results indicate that LEDs emitting UHI blue light could represent a novel cost- and time-effective alternative for controlling microbial contamination in dry food processing environments.
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Affiliation(s)
- Martha Minor
- Department of Family & Consumer Sciences, New Mexico State University, Las Cruces, NM 88003, USA
| | - Luis Sabillón
- Department of Family & Consumer Sciences, New Mexico State University, Las Cruces, NM 88003, USA
- Center of Excellence in Sustainable Food and Agricultural Systems, New Mexico State University, Las Cruces, NM 88003, USA
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10
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Cahuê FLC, Maia PDDS, de Brito LR, da Silva VPF, Gomes DV, Pierucci APTR. Enhancing satiety and aerobic performance with beer microparticles-based non-alcoholic drinks: exploring dose and duration effects. Front Nutr 2024; 10:1225189. [PMID: 38235440 PMCID: PMC10791988 DOI: 10.3389/fnut.2023.1225189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Accepted: 12/05/2023] [Indexed: 01/19/2024] Open
Abstract
Beer is an alcoholic beverage, rich in carbohydrates, amino acids, vitamins and polyphenols, consumed worldwide as a social drink. There is a large number of beer styles which depends on the ingredients and brewing process. The consumption of beer as a fluid replacement after sport practice is a current discussion in literature. A non-alcoholic pale-ale microparticles-based beverage (PABM) have been previously designed, however, its phenolic profile and ergogenic effect remain unknown. Thus, this study aims to verify the ergogenic potential (increase of running performance) of PAMB in male Wistar rats. Beer microparticles were obtained by spray drying and beverages with different concentrations were prepared in water. Wistar rats were subjected to a training protocol on a treadmill (5 times/week, 60 min/day) and daily intake of PABM (20 mg.kg-1 or 200 mg.kg-1) or water by gavage. Chlorogenic acid was found to be the main component in the phenolic profile (12.28 mg·g-1) of PABM analyzed with high-performance liquid chromatography and mass spectrometry. An increase in the aerobic performance was observed after 4 weeks in the 20 mg.kg-1 group, but the same dose after 8 weeks and a higher dose (200 mg.kg-1) blunted this effect. A higher dose was also related to decrease in food intake. These data suggest that PABM can improve satiety and aerobic performance, but its effect depends on the dose and time of consumption.
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Affiliation(s)
| | | | | | | | | | - Anna Paola T. R. Pierucci
- Basic and Experimental Nutrition Department, Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
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11
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Ohya K, Ikeuchi S, Hayashidani H, Hara-Kudo Y. [Detection of Salmonella and Enumeration of Hygienic Indicator Bacteria in Dried Wood Ear Mushrooms]. SHOKUHIN EISEIGAKU ZASSHI. JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN 2024; 65:41-47. [PMID: 39034134 DOI: 10.3358/shokueishi.65.41] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/23/2024]
Abstract
An outbreak of Salmonella Stanley in the United States associated with dried wood ear mushrooms imported from China prompted us to conduct serotyping of Salmonella isolated from dried wood ear mushrooms in voluntary testing, and quantitative test for Salmonella along with enumeration of hygienic indicator bacteria in positive samples in order to evaluate the risk of Salmonella outbreak from dried wood ear mushrooms. The major serovars of Salmonella isolates obtained from 20 samples were as follows: O3,10 group-London (n=3) and Weltevreden (n=5) etc, totaling 9 strains; O4 serogroup-Saintpaul (n=2), Stanley (n=1), Typhimurium (including monophasic variant; n=3), totaling 6 strains. O7 serogroup (Potsdam) and O8 serogroup (Newport) were one strain each. Qualitative and quantitative tests for Salmonella were conducted on 10 samples with remaining amounts. As a result, one sample was 220 MPN/g, six samples were<0.6 MPN/g, and three samples were negative for Salmonella per 25 g. The mean aerobic bacterial counts and coliforms in these samples were 7.8 and 6.1 log10 CFU/g, respectively. Furthermore, qualitative test for Salmonella and enumeration of hygienic indicator bacteria were conducted on dried wood ear mushroom products (33 domestic and 30 imported products) retailed in Japan. No samples showed positive for Salmonella per 25 g, and the mean aerobic bacterial counts and coliforms were approximately 2 log10 CFU/g lower than those in the 10 samples where Salmonella was isolated during voluntary testing. While no Salmonella was detected in domestically retailed wood ear mushrooms products, the serovars associated with foodborne diseases were isolated from voluntary testing samples. It indicates that potential for consumption of Salmonella contaminated wood ear mushrooms, which is at risk of causing food poisoning.
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Affiliation(s)
- Kenji Ohya
- Division of Microbiology, National Institute of Health Sciences
| | - Shunsuke Ikeuchi
- Cooperative Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology
| | - Hideki Hayashidani
- Cooperative Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology
| | - Yukiko Hara-Kudo
- Division of Microbiology, National Institute of Health Sciences
- Cooperative Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology
- School of Pharmacy and Pharmaceutical, Hoshi University
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12
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Furtado MM, Silva BS, Freire L, Graça JS, Alvarenga VO, Hungaro HM, Sant'Ana AS. Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain. Int J Food Microbiol 2023; 405:110387. [PMID: 37672943 DOI: 10.1016/j.ijfoodmicro.2023.110387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 08/28/2023] [Accepted: 08/31/2023] [Indexed: 09/08/2023]
Abstract
This study compared the resistance to different desiccation conditions of 190 Salmonella enterica strains previously isolated from the soybean meal production chain and belonging to 23 serovars. Additionally, the post-rehydration growth and heat tolerance of the strains previously exposed to desiccation were determined. Variability in desiccation resistance was observed both within and between serovars. Strains belonging to S. Havana and S. Schwarzengrund serovars were the most resistant, regardless of storage condition. The drying temperature (20 °C and 30 °C) did not influence the desiccation resistance of the Salmonella strains. On the other hand, increasing drying time from 1 to 7 days reduced Salmonella counts. The origin (isolation sources) also influenced the desiccation resistance of the Salmonella strains. The growth of the Salmonella strains after rehydration varied considerably depending on the drying conditions and incubation temperature during cultivation. An increase in the time and temperature of drying led to a reduction in population of most Salmonella strains after rehydration. Salmonella strains previously desiccated also showed differences in the heat tolerance in all temperature-time binomials tested. Some strains were highly resistant to heat tolerance conditions, presenting <1 log CFU/mL reduction from the initial population. The results obtained in this study suggest that the strategies to mitigate Salmonella in low-aw foods must consider the existence of high-stress resistant strains and their multiple-stress adaptability profiles, including effects of processing, food composition, and storage conditions.
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Affiliation(s)
- Marianna M Furtado
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Beatriz S Silva
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Luísa Freire
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juliana S Graça
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Verônica O Alvarenga
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Humberto M Hungaro
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora, MG, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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13
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Chauhan R, Tall BD, Gopinath G, Azmi W, Goel G. Environmental risk factors associated with the survival, persistence, and thermal tolerance of Cronobacter sakazakii during the manufacture of powdered infant formula. Crit Rev Food Sci Nutr 2023; 63:12224-12239. [PMID: 35838158 DOI: 10.1080/10408398.2022.2099809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Cronobacter sakazakii is an opportunistic foodborne pathogen of concern for foods having low water activity such as powdered infant formula (PIF). Its survival under desiccated stress can be attributed to its ability to adapt effectively to many different environmental stresses. Due to the high risk to neonates and its sporadic outbreaks in PIF, C. sakazakii received great attention among the scientific community, food industry and health care providers. There are many extrinsic and intrinsic factors that affect C. sakazakii survival in low-moisture foods. Moreover, short- or long-term pre-exposure to sub-lethal physiological stresses which are commonly encountered in food processing environments are reported to affect the thermal resistance of C. sakazakii. Additionally, acclimation to these stresses may render C. sakazakii resistance to antibiotics and other antimicrobial agents. This article reviews the factors and the strategies responsible for the survival and persistence of C. sakazakii in PIF. Particularly, studies focused on the influence of various factors on thermal resistance, antibiotic or antimicrobial resistance, virulence potential and stress-associated gene expression are reviewed.
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Affiliation(s)
- Rajni Chauhan
- Department of Biotechnology, Himachal Pradesh University, Shimla, India
| | | | - Gopal Gopinath
- Center for Food Safety and Applied Nutrition, U. S. Food and Drug Administration, Laurel, MD, USA
| | - Wamik Azmi
- Department of Biotechnology, Himachal Pradesh University, Shimla, India
| | - Gunjan Goel
- Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahindra, India
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14
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Cechin CDF, Carvalho GG, Bastos CP, Kabuki DY. Cronobacter spp. in foods of plant origin: occurrence, contamination routes, and pathogenic potential. Crit Rev Food Sci Nutr 2023; 63:12398-12412. [PMID: 35866516 DOI: 10.1080/10408398.2022.2101426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Cronobacter is an emerging bacterial pathogen associated with infections such as necrotizing enterocolitis, sepsis, and meningitis in neonates and infants, related to the consumption of powdered infant formula. In addition, this bacterium can also cause infections in adults by the ingestion of other foods. Thus, this review article aims to report the occurrence and prevalence of Cronobacter spp. in foods of plant origin, as well as the possible sources and routes of contamination in these products, and the presence of pathogenic strains in these foods. Cronobacter was present in a wide variety of cereal-based foods, vegetables, herbs, spices, ready-to-eat foods, and foods from other categories. This pathogen was also found in cultivation environments, such as soils, compost, animal feces, rice and vegetable crops, as well as food processing industries, and domestic environments, thus demonstrating possible contamination routes. Furthermore, sequence types (ST) involved in clinical cases and isolates resistant to antibiotics were found in Cronobacter strains isolated from food of plant origin. The identification of Cronobacter spp. in plant-based foods is of great importance to better elucidate the vehicles and routes of contamination in the primary production chain and processing facility, until the final consumption of the food, to prevent infections.
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Affiliation(s)
- Carine da Fonseca Cechin
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Gabriela Guimarães Carvalho
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Caroline Peixoto Bastos
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas (UFPel), Pelotas, Rio Grande do Sul, Brazil
| | - Dirce Yorika Kabuki
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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Escobar C, Munoz LR, Bailey MA, Krehling JT, Pacheco WJ, Hauck R, Buhr RJ, Macklin KS. Buffering Capacity Comparison of Tris Phosphate Carbonate and Buffered Peptone Water Salmonella Pre-Enrichments for Manufactured Feed and Feed Ingredients. Animals (Basel) 2023; 13:3119. [PMID: 37835725 PMCID: PMC10571946 DOI: 10.3390/ani13193119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/02/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
Various culture-based methods to detect Salmonella in animal feed have been developed due to the impact of this bacterium on public and animal health. For this project, tris phosphate carbonate (TPC) and buffered peptone water (BPW) buffering capacities were compared as pre-enrichment mediums for the detection of Salmonella in feed ingredients. A total of 269 samples were collected from 6 feed mills and mixed with the pre-enrichments; pH was measured before and after a 24 h incubation. Differences were observed when comparing pH values by sample type; DDGS and poultry by-product meal presented lower initial pH values for TPC and BPW compared to the other samples. For both TPC and BPW, meat and bone meal presented higher final pH values, while soybean meal and peanut meal had lower final pH values. Furthermore, for BPW, post cooling, pellet loadout, and wheat middlings reported lower final pH values. Additionally, most feed ingredients presented significant differences in pH change after 24 h of incubation, except DDGS. From meat and bone meal samples, four Salmonella isolates were recovered and identified: three using BPW and one using TPC. TPC provided greater buffer capacity towards neutral pH compared to BPW, but BPW was more effective at recovering Salmonella.
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Affiliation(s)
- Cesar Escobar
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
| | - Luis R. Munoz
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
| | - Matthew A. Bailey
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
| | - James T. Krehling
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
| | - Wilmer J. Pacheco
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
| | - Rüdiger Hauck
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
- Department of Pathobiology, College of Veterinary Medicine, Auburn University, Auburn, AL 36849, USA
| | - Richard J. Buhr
- USDA-ARS, US National Poultry Research Center, Athens, GA 30605, USA;
| | - Kenneth S. Macklin
- Department of Poultry Science, College of Agriculture Mississippi State University, Starkville, MS 39762, USA
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16
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Pakbin B, Amani Z, Rahimi Z, Najafi S, Familsatarian B, Khakpoor A, Brück WM, Brück TB. Prevalence of Foodborne Bacterial Pathogens and Antibiotic Resistance Genes in Sweets from Local Markets in Iran. Foods 2023; 12:3645. [PMID: 37835299 PMCID: PMC10572436 DOI: 10.3390/foods12193645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 09/28/2023] [Accepted: 09/30/2023] [Indexed: 10/15/2023] Open
Abstract
BACKGROUND This study aimed to investigate the prevalences of some important antibiotic-resistance genes (ARGs) and foodborne bacterial pathogens in sweet samples collected from local markets in Iran. METHODS Forty sweet samples were collected. Foodborne pathogens and ARGs were detected in the sweet samples by conventional and multiplex PCR assays using species-specific primers. RESULTS Staphylococcus aureus, Cronobacter sakazakii, Shigella spp., Campylobacter jejuni, and Campylobacter coli were detected and identified in 47.5%, 20%, 45%, 5%, and 30% of the sweet samples, respectively. We found S. aureus and Shigella spp. were the most prevalent bacterial pathogens. S. aureus was found to be the most frequent pathogenic bacteria profiled in these samples. We also found a significant correlation between the presence of C. coli and Cr. sakazakii. We detected the blaSHV resistance gene in 97.5% of the sweet samples; however, blaTEM was detected in only one sample (2.5%). CONCLUSIONS Regarding these results, we suggest preventive strategies such as implementing automation of food processing; monitoring the personal hygiene and health of food handlers, and testing regularly for antibiotic resistance in raw materials and products.
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Affiliation(s)
- Babak Pakbin
- Werner Siemens Chair of Synthetic Biotechnology, Department of Chemistry, Technical University of Munich (TUM), Lichtenberg Str. 4, 85748 Garching bei München, Germany;
- Institute for Life Technologies, University of Applied Sciences Western Switzerland Valais-Wallis, 1950 Sion 2, Switzerland
| | - Zahra Amani
- Department of Food Hygiene and Quality of Control, Faculty of Veterinary Medicine, University of Tehran, Tehran 1417614411, Iran;
| | - Zahra Rahimi
- Department of Food Safety and Health, School of Public Health, Qazvin University of Medical Sciences, Qazvin 34197-59811, Iran;
| | - Somayeh Najafi
- Nutrition and Food Sciences Research Center, Faculty of Pharmacy and Pharmaceutical Sciences, Islamic Azad University, Tehran Medical University (IAUTMU), Tehran 19395-1495, Iran;
| | - Behnaz Familsatarian
- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin 34197-59811, Iran;
| | - Alireza Khakpoor
- Department of Management, Ferdowsi University of Mashhad, Mashhad 9177948974, Iran;
| | - Wolfram Manuel Brück
- Institute for Life Technologies, University of Applied Sciences Western Switzerland Valais-Wallis, 1950 Sion 2, Switzerland
| | - Thomas B. Brück
- Werner Siemens Chair of Synthetic Biotechnology, Department of Chemistry, Technical University of Munich (TUM), Lichtenberg Str. 4, 85748 Garching bei München, Germany;
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17
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Embacher J, Zeilinger S, Kirchmair M, Rodriguez-R LM, Neuhauser S. Wood decay fungi and their bacterial interaction partners in the built environment – A systematic review on fungal bacteria interactions in dead wood and timber. FUNGAL BIOL REV 2023. [DOI: 10.1016/j.fbr.2022.100305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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18
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Rivera J, D P S, Vikram A, Siliveru K. Phage Biocontrol Effectively Reduces Contamination of Wheat with Shiga Toxin-producing Escherichia coli O121 and O26 Without Adverse Effects on Flour Quality. J Food Prot 2023; 86:100137. [PMID: 37532225 DOI: 10.1016/j.jfp.2023.100137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 07/25/2023] [Accepted: 07/26/2023] [Indexed: 08/04/2023]
Abstract
Contamination of wheat flours with Shiga toxin-producing E. coli (STEC) is a concern for the milling industry. Milling-specific interventions are needed to address this food safety hazard. The objectives for this study were to determine the efficacy of bacteriophage treatment in reducing wheat STEC contamination during tempering, and assess its effects on flour milling and baking quality. Bacteriophage solutions were prepared by mixing sterile water with the bacteriophage treatment at the following levels: 1 × 106 (0.1%), 2.5 × 106 (0.25%), 5 × 106 (0.5%), 1 × 107 (1.0%), and 1 × 108 (10%) PFU/g wheat dosage. Sterile water (0%) was used as the control. Predried wheat grains were inoculated with STEC (O121 and O26) at 5.0 and 6.0 log CFU/g to restore its original moisture content followed by resting for 24 h. Inoculated grains were then tempered (16% moisture, 24 h) using the prepared bacteriophage solutions. Grains were sampled at 0.5, 1, 2, 6, 12, 18, and 24 h during tempering to determine STEC concentration. The effects of the phage solutions on the flour milling and baking quality were also tested. Tempering time, bacteriophage dose, and their interaction had significant effects on phage efficacy (P < 0.05), with better reductions observed at longer tempering times and higher bacteriophage doses. The use of phage solutions reduced (P < 0.05) wheat STEC concentration after tempering, with the 10% treatment (3.2 logs) achieving ahigher reduction than the 1% (2.4 logs) treatment under similar phage preparation. Phage tempering (including at the highest concentration examined, i.e., 10%) produced wheat flours with comparable quality to the control. Phage-treated wheat flour resulted in breads with finer crumb structure, and comparable texture compared to the control. Phage tempering is a viable intervention for wheat milling as it reduced STEC loads of wheat with no detrimental effects to flour milling and baking quality.
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Affiliation(s)
- Jared Rivera
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Shivaprasad D P
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Amit Vikram
- Intralytix, Inc., 8681 Robert Fulton Dr, Columbia, MD 21046, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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Minor M, Sabillón L. Effectiveness of Ultra-High Irradiance Blue Light-Emitting Diodes in Inactivating Escherichia coli O157:H7 on Dry Stainless Steel and Cast-Iron Surfaces. Foods 2023; 12:3072. [PMID: 37628070 PMCID: PMC10453762 DOI: 10.3390/foods12163072] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/09/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023] Open
Abstract
The use of blue light-emitting diodes (LEDs) is emerging as a promising dry decontamination method. In the present study, LEDs emitting ultra-high irradiance (UHI) density at 405 nm (842 mW/cm2) and 460 nm (615 mW/cm2) were used to deliver high-intensity photoinactivation treatments ranging from 221 to 1107 J/cm2. The efficacy of these treatments to inactivate E. coli O157:H7 dry cells was evaluated on clean and soiled stainless steel and cast-iron surfaces. On clean metal surfaces, the 405 and 460 nm LED treatment with a 221 J/cm2 dose resulted in E. coli reductions ranging from 2.0 to 4.1 log CFU/cm2. Increasing the treatment energy dose to 665 J/cm2 caused further significant reductions (>8 log CFU/cm2) in the E. coli population. LED treatments triggered a significant production of intracellular reactive oxygen species (ROS) in E. coli cells, as well as a significant temperature increase on metal surfaces. In the presence of organic matter, intracellular ROS generation in E. coli cells dropped significantly, and treatments with higher energy doses (>700 J/cm2) were required to uphold antimicrobial effectiveness. The mechanism of the bactericidal effect of UHI blue LED treatments is likely to be a combination of photothermal and photochemical effects. This study showed that LEDs emitting monochromatic blue light at UHI levels may serve as a viable and time-effective method for surface decontamination in dry food processing environments.
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Affiliation(s)
- Martha Minor
- Department of Family & Consumer Sciences, New Mexico State University, Las Cruces, NM 88003, USA;
| | - Luis Sabillón
- Department of Family & Consumer Sciences, New Mexico State University, Las Cruces, NM 88003, USA;
- Center of Excellence in Sustainable Food and Agricultural Systems, New Mexico State University, Las Cruces, NM 88003, USA
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20
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Madilo FK, Glover RLK, Islam MN, Roy N, Letsyo E. Microbiological Assessment of Groundnut (Arachis hypogaea L.) Sold for Consumption in Ghana. J FOOD QUALITY 2023; 2023:1-10. [DOI: doi.org/10.1155/2023/7836774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/26/2023] Open
Abstract
The postharvest processes of groundnuts often become sources of microbial contamination leading to infections and intoxication. Hence, this study examined the microbial pathogens contaminating groundnuts after harvesting. About 50 samples were randomly collected from four major groundnut-producing towns: Bolgatanga, Chiana, Navrongo, and Bongo, all in the Upper East Region of Northern Ghana, and microbiologically examined using Analytical Profile Index (API® 20E). The results revealed that samples from Bolgatanga were the most contaminated, while Chiana has the least contaminated samples. Several species of bacterial genera such as Staphylococcus, Proteus, Escherichia, Bacillus, and Micrococcus, and fungal genera including Aspergillus, Fusarium, Rhizopus, Mucor, Saccharomyces, and Eurotium were isolated as the main microbial pathogens contaminating the produce. Navrongo and Bolgatanga recorded the highest rate of bacterial species for unshelled (29.5%) and shelled (30.4%) groundnuts, respectively, while Bongo and Bolgatanga registered the highest rate of fungal species under unshelled (32.8%) and shelled (32.6%) groundnuts, respectively. Due to the high levels of microbial contamination of most of the samples and the kind of microbial species involved, proper hygiene standards must be adopted during the postharvest handling of the shelled and unshelled groundnuts.
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Affiliation(s)
- Felix Kwashie Madilo
- Department of Food Science and Technology, Ho Technical University, P. O. Box HP 217, Volta Region, Ho, Ghana
| | | | - Md. Nazrul Islam
- Department of Post-Harvest Technology and Marketing, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
| | - Nitai Roy
- Department of Biochemistry and Food Analysis, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
| | - Emmanuel Letsyo
- Department of Food Science and Technology, Ho Technical University, P. O. Box HP 217, Volta Region, Ho, Ghana
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Kim YJ, Lee JI, Kang DH. Simultaneous vacuum ultra violet-amalgam lamp radiation and near-infrared radiation heating for a synergistic bactericidal effect against Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in black peppercorn. Food Res Int 2023; 169:112827. [PMID: 37254403 DOI: 10.1016/j.foodres.2023.112827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/27/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
This study evaluated the effect of simultaneous irradiation with vacuum ultraviolet (VUV)-amalgam lamp and near-infrared radiation (NIR) to inactivate foodborne pathogens in black peppercorn (Piper nigrum) while monitoring its piperine content and color. NIR treatment for 20 min caused an increase in black peppercorn temperature to 70 °C, and its bactericidal effect showed only 3.14 and 1.88 log reductions of Escherichia coli O157:H7 and Salmonella Typhimurium respectively. Single treatment with a VUV-amalgam lamp for 20 min achieved 2.26 and 1.55 log reductions of E. coli O157:H7 and S. Typhimurium, respectively. However, simultaneous treatment for 15 min produces a greater than 5-log reduction of both foodborne pathogens without changes of black peppercorn quality. The underlying bactericidal mechanism of the VUV-amalgam lamp is 254 nm irradiation with ozone generated by 185 nm irradiation. The ozone concentration was maintained with VUV-amalgam lamp single treatment but decreased during simultaneous treatment. In contrast, due to the drying effect of NIR irradiation, water vapor reacts with 185 nm irradiation or ozone to produce a variety of reactive oxygen species (ROS) such as hydrogen peroxide and hydroxyl radical during simultaneous treatment. The hydrogen peroxide concentration measured by Gastec increased during simultaneous treatment. We also investigated various generated types of ROS that can contribute to a synergistic bactericidal effect. We compared the bactericidal effect of sequential and simultaneous treatments with NIR and VUV-amalgam lamps to black peppercorn. Although sequential treatment showed additional inactivation efficacy, reductions of pathogens were significantly lower than with simultaneous treatment. These findings suggest that simultaneous VUV-amalgam lamp and NIR irradiation treatment via generation of ROS can increase bacterial inactivation efficacy of foodborne pathogens in black peppercorns without quality changes.
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Affiliation(s)
- Young-Ju Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green BioScience & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Republic of Korea
| | - Jae-Ik Lee
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green BioScience & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green BioScience & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Republic of Korea.
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22
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Chuang S, Ghoshal M, McLandsborough L. Oil-Based Sanitization in Low-Moisture Environments: Delivery of Acetic Acid with Water-in-Oil Emulsions. Microbiol Spectr 2023; 11:e0529322. [PMID: 37017552 PMCID: PMC10269857 DOI: 10.1128/spectrum.05293-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Accepted: 03/06/2023] [Indexed: 04/06/2023] Open
Abstract
Contamination with Salmonella spp. and Listeria monocytogenes is concerning across low-moisture food (LMF)-processing environments due to the pronounced survival of these organisms under dry conditions. This study treated desiccated bacteria with acetic acid delivered by oil with and without water-in-oil (W/O) emulsion. The influences of cellular desiccation, emulsion water concentration, water activity (aw), and treatment temperature were investigated. Acetic acid dissolved in oil (i.e., acidified oil) showed low levels of antimicrobial efficacy. After treatment with acidified oil (200 mM acetic acid at 22°C for 30 min), Salmonella enterica serovar Enteritidis phage type 30 cells desiccated to 75% equilibrium relative humidity (ERH) and 33% ERH were reduced by 0.69 and 0.05 log CFU/coupon, respectively. The dispersion of a low level of water (≥0.3%, vol/vol) within the acidified oil with the surfactant (i.e., acidified W/O emulsion) significantly enhanced the antimicrobial efficacy. After treatment with the acidified W/O emulsion (200 mM acetic acid at 22°C for 20 min), desiccated Salmonella (4-strain cocktail) and L. monocytogenes (3-strain cocktail) cells were reduced by >6.52 log most probable number (MPN)/coupon, regardless of the desiccation levels. Increased efficacy was observed with temperature elevation. Reduced efficacy was observed when glycerol was added to the aqueous phase of the emulsion to decrease the solution aw, indicating that the enhanced efficacy of the acidified W/O emulsion was associated with differential osmotic pressure. The antimicrobial mechanism may be due to the membrane disruption induced by acetic acid, in combination with the hypoosmotic stress provided by W/O emulsion, creating cellular lysis, as illustrated by electron micrographs. IMPORTANCE Aqueous-based cleaning and sanitation are undesirable in processing facilities that manufacture low-moisture foods such as peanut butter and chocolate. Alcohol-based sanitization is advantageous because it leaves no residue on the contact surface but requires the processing facility to close temporarily due to flammability. At >6.52 log kill of desiccated Salmonella and Listeria monocytogenes cells, the developed oil-based formulation has the potential to be an effective dry sanitation method.
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Affiliation(s)
- Shihyu Chuang
- Department of Food Science, University of Massachusetts—Amherst, Amherst, Massachusetts, USA
| | - Mrinalini Ghoshal
- Department of Microbiology, University of Massachusetts—Amherst, Amherst, Massachusetts, USA
| | - Lynne McLandsborough
- Department of Food Science, University of Massachusetts—Amherst, Amherst, Massachusetts, USA
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Cui T, Wu X, Mou T, Fan F. Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids. NPJ Sci Food 2023; 7:30. [PMID: 37316524 DOI: 10.1038/s41538-023-00207-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Accepted: 06/05/2023] [Indexed: 06/16/2023] Open
Abstract
A classic problem in preservation is the microbes can grow in low-moisture foods. In this paper, the water sorption, and thermodynamic properties of glucose/WPI solid matrices were measured, while their molecular mobility was analyzed and associated with the microbial growth of D. Hansenii at various aw and 30 °C. Although the sorption isotherms, Tg, and relaxation processes of studied matrices were affected by aw and WPI, the microbial growth showed highly dependent on water mobility rather than aw. Hence, we introduced water usability (Uw), derived from the mobility difference between system-involved water and liquid pure water explicating from the classical thermodynamic viewpoint, to describe the dynamic changes of water mobility in glucose/WPI matrices. Despite to aw, the yeast growth rate was enhanced at high Uw matrices concomitantly with a rapid cell doubling time. Therefore, the proposed Uw provides a better understanding of the water relationships of microorganisms in food preservation.
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Affiliation(s)
- Tingting Cui
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong, China
| | - Xukai Wu
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China
| | - Tian Mou
- School of Biomedical Engineering, Health Science Centre, Shenzhen University, Shenzhen, Guangdong, China.
| | - Fanghui Fan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China.
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong, China.
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Chuang S, Ghoshal M, McLandsborough L. Efficacy of acidified water-in-oil emulsions against desiccated Salmonella as a function of acid carbon chain-length and membrane viscosity. Front Microbiol 2023; 14:1197473. [PMID: 37378296 PMCID: PMC10291884 DOI: 10.3389/fmicb.2023.1197473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 05/16/2023] [Indexed: 06/29/2023] Open
Abstract
Sanitizing low-moisture food (LMF) processing equipment is challenging due to the increased heat resistance of Salmonella spp. in low-water activity (aw) environments. Food-grade oils mixed with acetic acid have been shown effective against desiccated Salmonella. In this study, different hydrocarbon chain-length (Cn) organic acids were tested against desiccated Salmonella by using 1% v/v water-in-oil (W/O) emulsion as the delivery system for 200 mM acid. Fluorescence lifetime imaging microscopy (FLIM) was utilized with a BODIPY-based molecular rotor to evaluate membrane viscosity under environmental conditions such as desiccation and temperature elevation. Drying hydrated Salmonella cells to 75% equilibrium relative humidity (ERH) increased the membrane viscosity from 1,199 to 1,309 mPa·s (cP) at 22°C. Heating to 45°C decreased the membrane viscosity of hydrated cells from 1,199 to 1,082 mPa·s, and decreased that of the desiccated cells from 1,309 to 1,245 mPa·s. At both 22°C and 45°C, desiccated Salmonella was highly susceptible (>6.5 microbial log reduction (MLR) per stainless-steel coupon) to a 30-min treatment with the W/O emulsions formulated with short carbon chain acids (C1-3). By comparison, the emulsion formulations with longer carbon chain acids (C4-12) showed little to no MLR at 22°C, but achieved >6.5 MLR at 45°C. Based upon the decreased Salmonella membrane viscosity and the increased antimicrobial efficacy of C4-12 W/O emulsions with increasing temperature, we propose that heating can make the membrane more fluid which may allow the longer carbon chain acids (C4-12) to permeate or disrupt membrane structures.
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Affiliation(s)
- Shihyu Chuang
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Mrinalini Ghoshal
- Department of Microbiology, University of Massachusetts, Amherst, MA, United States
| | - Lynne McLandsborough
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
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25
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components. Food Microbiol 2023; 112:104228. [PMID: 36906318 DOI: 10.1016/j.fm.2023.104228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 11/16/2022] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
Increased thermal resistance of Salmonella at low water activity (aw) is a significant food safety concern in low-moisture foods (LMFs). We evaluated whether trans-cinnamaldehyde (CA, 1000 ppm) and eugenol (EG, 1000 ppm), which can accelerate thermal inactivation of Salmonella Typhimurium in water, can show similar effect in bacteria adapted to low aw in different LMF components. Although CA and EG significantly accelerated thermal inactivation (55 °C) of S. Typhimurium in whey protein (WP), corn starch (CS) and peanut oil (PO) at 0.9 aw, such effect was not observed in bacteria adapted to lower aw (0.4). The matrix effect on bacterial thermal resistance was observed at 0.9 aw, which was ranked as WP > PO > CS. The effect of heat treatment with CA or EG on bacterial metabolic activity was also partially dependent on the food matrix. Bacteria adapted to lower aw had lower membrane fluidity and unsaturated to saturated fatty acids ratio, suggesting that bacteria at low aw can change its membrane composition to increase its rigidity, thus increasing resistance against the combined treatments. This study demonstrates the effect of aw and food components on the antimicrobials-assisted heat treatment in LMF and provides an insight into the resistance mechanism.
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Affiliation(s)
- Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing, 101047, China
| | | | - Robert L Buchanan
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742; Center for Food Safety and Security Systems, University of Maryland, College Park, MD, USA, 20742
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742.
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26
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Mousavi ZE, Hunt K, Koolman L, Butler F, Fanning S. Cronobacter Species in the Built Food Production Environment: A Review on Persistence, Pathogenicity, Regulation and Detection Methods. Microorganisms 2023; 11:1379. [PMID: 37374881 DOI: 10.3390/microorganisms11061379] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 05/17/2023] [Accepted: 05/22/2023] [Indexed: 06/29/2023] Open
Abstract
The powdered formula market is large and growing, with sales and manufacturing increasing by 120% between 2012 and 2021. With this growing market, there must come an increasing emphasis on maintaining a high standard of hygiene to ensure a safe product. In particular, Cronobacter species pose a risk to public health through their potential to cause severe illness in susceptible infants who consume contaminated powdered infant formula (PIF). Assessment of this risk is dependent on determining prevalence in PIF-producing factories, which can be challenging to measure with the heterogeneity observed in the design of built process facilities. There is also a potential risk of bacterial growth occurring during rehydration, given the observed persistence of Cronobacter in desiccated conditions. In addition, novel detection methods are emerging to effectively track and monitor Cronobacter species across the food chain. This review will explore the different vehicles that lead to Cronobacter species' environmental persistence in the food production environment, as well as their pathogenicity, detection methods and the regulatory framework surrounding PIF manufacturing that ensures a safe product for the global consumer.
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Affiliation(s)
- Zeinab Ebrahimzadeh Mousavi
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
- Department of Food Science and Engineering, Faculties of Agriculture and Natural Resources, University of Tehran, Karaj 6719418314, Iran
| | - Kevin Hunt
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
| | - Leonard Koolman
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Francis Butler
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
| | - Séamus Fanning
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
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Wang Y, Zhang L, Yu X, Zhou C, Yagoub AEA, Li D. A Catalytic Infrared System as a Hot Water Replacement Strategy: A Future Approach for Blanching Fruits and Vegetables to Save Energy and Water. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2187060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Long Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abu ElGasim Ahmed Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Dajing Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
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28
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. The genetic response of Salmonella Typhimurium during trans-cinnamaldehyde assisted heat treatment and its correlation with bacterial resistance in different low moisture food components. Food Microbiol 2023; 113:104271. [PMID: 37098431 DOI: 10.1016/j.fm.2023.104271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 03/10/2023] [Accepted: 03/23/2023] [Indexed: 03/31/2023]
Abstract
Our previous study found that water activity (aw)- and matrix-dependent bacterial resistance wasdeveloped in Salmonella Typhimurium during antimicrobial-assisted heat treatment in low moisture foods (LMFs) matrices. To better understand the molecular mechanism behind the observed bacterial resistance, gene expression analysis was conducted on S. Typhimurium adapted to different conditions with or without the trans-cinnamaldehyde (CA)-assisted heat treatment via quantitative polymerase chain reaction (qPCR). Expression profiles of nine stress-related genes were analyzed. The upregulation of rpoH and dnaK and downregulation of ompC were observed during bacterial adaptation in LMF matrices and the combined heat treatment, which likely contributed to the bacterial resistance during the combined treatment. Their expression profiles were partially consistent with the previously-observed effect of aw or matrix on bacterial resistance. The upregulation of rpoE, otsB, proV, and fadA was also observed during adaptation in LMF matrices and might contribute to desiccation resistance, but likely did not contribute to bacterial resistance during the combined heat treatment. The observed upregulation of fabA and downregulation of ibpA could not be directly linked to bacterial resistance to either desiccation or the combined heat treatment. The results may assist the development of more efficient processing methods against S. Typhimurium in LMFs.
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Affiliation(s)
- Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing, 101047, China
| | | | - Robert L Buchanan
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742; Center for Food Safety and Security Systems, University of Maryland, College Park, MD, USA, 20742
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742.
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29
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Influence of Hurdle Technology on Foodborne Pathogen Survival in the Human Gastrointestinal Tract. Microorganisms 2023; 11:microorganisms11020405. [PMID: 36838370 PMCID: PMC9960521 DOI: 10.3390/microorganisms11020405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/08/2023] Open
Abstract
The application of several sublethal stresses in hurdle technology can exert microbial stress resistance, which, in turn, might enable foodborne pathogens to overcome other types of lethal stresses, such as the gastrointestinal barriers. The present study evaluated the survival of Salmonella Typhimurium and Listeria monocytogenes during simulated digestion, following exposure to combinations of water activity (aw), pH and storage temperature stresses. The results revealed that both pathogens survived their passage through the simulated gastrointestinal tract (GIT) with their previous habituation to certain hurdle combinations inducing stress tolerance. More specifically, the habituation to a low temperature or to a high pH resulted in the increased stress tolerance of Salmonella, while for Listeria, the cells appeared stress tolerant after exposure to a high temperature or to a low pH. Nonetheless, both pathogens expressed increased sensitivity after habituation to growth-limiting hurdle combinations. The survival of stress-tolerant pathogenic cells in the human GIT poses major public health issues, since it can lead to host infection. Consequently, further research is required to obtain a deeper understanding of the adaptive stress responses of foodborne bacteria after exposure to combinations of sublethal hurdles to improve the existing food safety systems.
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30
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Ahmad F, Mohammad ZH, Zaidi S, Ibrahim SA. A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Faizan Ahmad
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences Aligarh Muslim University Aligarh UP India
| | - Zahra H. Mohammad
- Conrad N. Hilton College of Hotel and Restaurant Management University of Houston Houston Texas USA
| | - Sadaf Zaidi
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences Aligarh Muslim University Aligarh UP India
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory North Carolina A & T State University Greensboro North Carolina USA
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31
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Lenaerts L, Passos TF, Gayán E, Michiels CW, Nitschke M. Hurdle Technology Approach to Control Listeria monocytogenes Using Rhamnolipid Biosurfactant. Foods 2023; 12:foods12030570. [PMID: 36766099 PMCID: PMC9914285 DOI: 10.3390/foods12030570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/21/2023] [Accepted: 01/25/2023] [Indexed: 02/01/2023] Open
Abstract
This study evaluates the combination of mild heat with a natural surfactant for the inactivation of L. monocytogenes Scott A in low-water-activity (aw) model systems. Glycerol or NaCl was used to reduce the aw to 0.92, and different concentrations of rhamnolipid (RL) biosurfactant were added before heat treatment (60 °C, 5 min). Using glycerol, RL treatment (50-250 µg/mL) reduced bacterial population by less than 0.2 log and heat treatment up to 1.5 log, while the combination of both hurdles reached around 5.0 log reduction. In the NaCl medium, RL treatment displayed higher inactivation than in the glycerol medium at the same aw level and a larger synergistic lethal effect when combined with heat, achieving ≥ 6.0 log reduction at 10-250 µg/mL RL concentrations. The growth inhibition activity of RL was enhanced by the presence of the monovalent salts NaCl and KCl, reducing MIC values from >2500 µg/mL (without salt) to 39 µg/mL (with 7.5% salt). The enhanced antimicrobial activity of RL promoted by the presence of salts was shown to be pH-dependent and more effective under neutral conditions. Overall, results demonstrate that RL can be exploited to design novel strategies based on hurdle approaches aiming to control L. monocytogenes.
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Affiliation(s)
- Lowieze Lenaerts
- Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
| | - Tathiane Ferroni Passos
- São Carlos Institute of Chemistry (IQSC), University of São Paulo, Trabalhador São-Carlense Av., 400, P.O. Box 780, São Carlos 13560-970, São Paulo, Brazil
| | - Elisa Gayán
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), Faculty of Veterinary, University of Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Chris W. Michiels
- Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
- Correspondence: (C.W.M.); (M.N.)
| | - Marcia Nitschke
- São Carlos Institute of Chemistry (IQSC), University of São Paulo, Trabalhador São-Carlense Av., 400, P.O. Box 780, São Carlos 13560-970, São Paulo, Brazil
- Correspondence: (C.W.M.); (M.N.)
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32
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Li S, Chen Y, Zeng J, Zeng H, Ma Z, Chen S, Yang Y, Zhang H. Metabolomics-based response of Salmonella to desiccation stress and skimmed milk powder storage. Front Microbiol 2023; 14:1092435. [PMID: 36910198 PMCID: PMC9996163 DOI: 10.3389/fmicb.2023.1092435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Accepted: 02/03/2023] [Indexed: 02/25/2023] Open
Abstract
The strong survival ability of Salmonella in low-moisture foods (LMFs) has been of public concern, and is considered a threat to people's health. Recently, the development of omics technology has promoted research on the molecular mechanisms of the desiccation stress response of pathogenic bacteria. However, multiple analytical aspects related to their physiological characteristics remain unclear. We explored the physiological metabolism changes of S. enterica Enteritidis exposed to a 24 h-desiccation treatment and a subsequent 3-month desiccation storage in skimmed milk powder (SMP) with an approach of gas chromatography-mass spectrometry (GC-MS) and ultra-performance liquid chromatography-Q Exactive-mass spectrometry (UPLC-QE-MS). A total of 8,292 peaks were extracted, of which 381 were detected by GC-MS and 7,911 peaks were identified by LC-MS/MS, respectively. Through analyses of differentially expressed metabolites (DEMs) and key pathways, a total of 58 DEMs emerged from the 24 h-desiccation treatment, which exhibited the highest relevance for five metabolic pathways, involving glycine, serine, and threonine metabolism, pyrimidine metabolism, purine metabolism, vitamin B6 metabolism, and pentose phosphate pathway. After 3-month SMP storage, 120 DEMs were identified, which were related to several regulatory pathways including arginine and proline metabolism, serine and threonine metabolism, β-alanine metabolism, glycerolipid metabolism, and glycolysis. The analyses of key enzyme activities of XOD, PK, and G6PDH and ATP content provided further evidence that supported the metabolic responses such as nucleic acid degradation, glycolysis, and ATP production played an important role in Salmonella's adaptation to desiccation stress. This study enables a better understanding of metabolomics-based responses of Salmonella at the initial stage of desiccation stress and the following long-term adaptive stage. Meanwhile, the identified discriminative metabolic pathways may serve as potentially useful targets in developing strategies for the control and prevention of desiccation-adapted Salmonella in LMFs.
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Affiliation(s)
- Shaoting Li
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Yingqi Chen
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Ji Zeng
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Haiyan Zeng
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Zhuolin Ma
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Siyi Chen
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Yuheng Yang
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
| | - Hongmei Zhang
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, Guangzhou, China
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Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety. J Food Prot 2023; 86:100018. [PMID: 36916598 DOI: 10.1016/j.jfp.2022.11.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 11/03/2022] [Accepted: 11/20/2022] [Indexed: 12/31/2022]
Abstract
Large, renowned outbreaks associated with low-moisture foods (LMFs) bring to light some of the potential, inherent risks that accompany foods with long shelf lives if pathogen contamination occurs. Subsequently, in 2013, Beuchat et al. (2013) noted the increased concern regarding these foods, specifically noting examples of persistence and resistance of pathogens in low-water activity foods (LWAFs), prevalence of pathogens in LWAF processing environments, and sources of and preventive measures for contamination of LWAFs. For the last decade, the body of knowledge related to LMF safety has exponentially expanded. This growing field and interest in LMF safety have led researchers to delve into survival and persistence studies, revealing that some foodborne pathogens can survive in LWAFs for months to years. Research has also uncovered many complications of working with foodborne pathogens in desiccated states, such as inoculation methods and molecular mechanisms that can impact pathogen survival and persistence. Moreover, outbreaks, recalls, and developments in LMF safety research have created a cascading feedback loop of pushing the field forward, which has also led to increased attention on how industry can improve LMF safety and raise safety standards. Scientists across academia, government agencies, and industry have partnered to develop and evaluate innovate thermal and nonthermal technologies to use on LMFs, which are described in the presented review. The objective of this review was to describe aspects of the extensive progress made by researchers and industry members in LMF safety, including lessons-learned about outbreaks and recalls, expansion of knowledge base about pathogens that contaminate LMFs, and mitigation strategies currently employed or in development to reduce food safety risks associated with LMFs.
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Qiu Y, Zhou Y, Chang Y, Liang X, Zhang H, Lin X, Qing K, Zhou X, Luo Z. The Effects of Ventilation, Humidity, and Temperature on Bacterial Growth and Bacterial Genera Distribution. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph192215345. [PMID: 36430064 PMCID: PMC9691097 DOI: 10.3390/ijerph192215345] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 05/16/2023]
Abstract
BACKGROUND Bacteria are readily nourished in airtight environments with high humidity, such as storage cabinets, clothing closets, and corners, where ventilation is normally low and humidity is high. OBJECTIVES We characterized the role of humidity and ventilation in bacterial growth and genus distribution at different temperatures (26 °C and 34 °C). METHODS Fresh pork, which was used as the substrate for bacterial culture, was placed in storage cabinets. Bacterial growth and genera distribution on the surface of pork placed in a storage cabinet under different temperatures (26 °C and 34 °C); relative humidity levels (RH: 50%, 70%, 90%); and ventilation conditions (no ventilation and low, medium, and high levels of ventilation) were assessed by rDNA sequencing. RESULTS Increased ventilation and reduced humidity significantly decreased bacterial growth at 26 °C and 34 °C. The contribution of increased ventilation to the reduction in bacterial growth exceeded that of decreased humidity. Ventilation had the greatest effect on reducing bacterial growth compared to the unventilated conditions at 70% RH. At 34 °C, medium and high levels of ventilation were required to reduce bacterial growth. High temperatures greatly increased bacterial growth, but ventilation could reduce the degree of this increase.
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Affiliation(s)
- Yujia Qiu
- Department of Physiology, The School of Basic Medicine Science, Central South University, Changsha 410000, China
| | - Yan Zhou
- Department of Physiology, The School of Basic Medicine Science, Central South University, Changsha 410000, China
- Correspondence: (Y.Z.); (Z.L.)
| | - Yanfen Chang
- Department of Physiology, The School of Basic Medicine Science, Central South University, Changsha 410000, China
| | - Xinyue Liang
- Department of Physiology, The School of Basic Medicine Science, Central South University, Changsha 410000, China
| | - Hui Zhang
- Center for the Built Environment, University of California at Berkeley, Berkeley, CA 2506, USA
| | - Xiaorui Lin
- China Vanke Co., Ltd., Changsha 410000, China
| | - Ke Qing
- China Vanke Co., Ltd., Changsha 410000, China
| | - Xiaojie Zhou
- School of Environmental and Municipal Engineering, Qingdao University of Technology, Qingdao 266061, China
| | - Ziqiang Luo
- Department of Physiology, The School of Basic Medicine Science, Central South University, Changsha 410000, China
- Correspondence: (Y.Z.); (Z.L.)
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Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy. Foods 2022; 11:foods11223674. [PMID: 36429266 PMCID: PMC9688992 DOI: 10.3390/foods11223674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/09/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
Exploring new sources of natural antioxidants is of great interest to edible oil producers, in line with the toxicological problems generated by the use of synthetic antioxidants. This study assesses the potential of lyophilized Pinot Noir grape pomace extract (GPE) to enhance the sunflower oil stability against thermo-oxidative damage compared to BHT during a prolonged exposure to convective heat at 185 °C. Oil thermo-oxidation was monitored based on specific indices such as peroxide value (PV), para-anisidine value (p-AV), inhibition of oil oxidation (IO), total oxidation (TOTOX) value, conjugated dienes and trienes (CDs, CTs), but also by attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), where absorbance ratios A 3009 cm-1/A 2922 cm-1 (RI), A 3009 cm-1/A 2853 cm-1 (RII), A 3009 cm-1/A 1744 cm-1 (RIII) and RIV = A 1744 cm-1/A 2922 cm-1 (RIV) were investigated. GPE showed a significant inhibitory effect on oil thermo-oxidation and this response was concentration-dependent. Substantial decreases in the investigated indices, compared to the control without added antioxidants, were obtained after 4 h and 8 h of heat exposure of the 800 ppm GPE sample: PV (47%; 42%), p-AV (38%; 33%), IO (54%; 46%), TOTOX (41%; 37%), CDs (46%; 39%), CTs (44%; 29%). Oil exposure to heat resulted in changes in RI-RIV attributed to the reduction in the degree of unsaturation, in response to primary and secondary lipid oxidation. FTIR spectroscopy can be used to differentiate untreated and heat-treated oils based on the absorbance ratios. An inhibitory effect close to that of BHT was achieved by 500 ppm GPE, while a dose of 800 ppm provided greater protection against thermo-oxidation. Our results promote GPE as a natural additive to limit the thermo-oxidative damage of plant oils.
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Blueprint for Impedance-based Electrochemical Biosensors as Bioengineered Tools in the Field of Nano-Diagnostics. CURRENT RESEARCH IN BIOTECHNOLOGY 2022. [DOI: 10.1016/j.crbiot.2022.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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A comparative study for determination of thermal inactivation parameters of Salmonella in high gel and standard egg white powder using three methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Wang Y, Yang H. Metabolomics elucidating the effect of water activity on the thermal resistance of Salmonella in wheat flour. Food Res Int 2022; 162:112203. [DOI: 10.1016/j.foodres.2022.112203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 11/12/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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Low M, Scharff R, Tang J, Grasso-Kelley E, Feng Y. Food Handling Practices for Apple Drying in Home Kitchens in the United States: A Survey. J Food Prot 2022; 85:1418-1430. [PMID: 35723543 DOI: 10.4315/jfp-22-106] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Accepted: 06/16/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Fruit drying has traditionally received little food safety attention in spite of Salmonella outbreaks and recalls involving low-moisture foods. This study was conducted to assess the food safety implications during the home drying process, with dried apples as an example. A cohort of home apple dryers (n = 979) participated in an online survey through Qualtrics XM in May 2021. The results showed that participants' knowledge of safe food handling practices regarding dried fruit was low. On average, participants used only 8 of 18 identified food safety practices during apple drying. The survey revealed inadequate frequency of hand washing during apple preparation, potential points of cross-contamination from kitchen tools, lack of hurdle technology without a pretreatment step, failure to incorporate a thermal kill step during drying, and a lack of objective measurements to ensure that target parameters are attained. Participants mainly pretreated apples for sensory improvement instead of microbial reduction. When presented with some benefits of pretreatment, participants who did not pretreat their apples considered doing so to kill bacteria. The use of safe food handling practices differed within demographic groups. Participants 18 to 39 years old (mean = 7.47; 95% confidence interval [CI] = 7.26, 7.67) and 40 to 59 years old (mean = 7.43; 95% CI = 7.16, 7.70) reported using fewer safe practices than did those >60 years old (mean = 8.49; 95% CI = 8.22, 8.75), and participants who identified as male (mean = 7.38; 95% CI = 7.16, 7.60) reported using fewer safe practices than did those identifying as female (mean = 7.92; 95% CI = 7.74, 8.11). The findings of this study provide food handling data to support the development of more accurate food safety risk assessment models and to guide the development of food safety education for consumers who dehydrate produce in the home. HIGHLIGHTS
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Affiliation(s)
- Megan Low
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907
| | - Robert Scharff
- Department of Human Sciences, Ohio State University, Columbus, Ohio 43210
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164
| | | | - Yaohua Feng
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907
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Davies CP, Jurkiw T, Haendiges J, Reed E, Anderson N, Grasso-Kelley E, Hoffmann M, Zheng J. Changes in the genomes and methylomes of three Salmonella enterica serovars after long-term storage in ground black pepper. Front Microbiol 2022; 13:970135. [PMID: 36160197 PMCID: PMC9507087 DOI: 10.3389/fmicb.2022.970135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 08/16/2022] [Indexed: 11/28/2022] Open
Abstract
Low moisture foods (LMFs) have traditionally been recognized as safe for consumption, as most bacteria require higher water content to grow. However, outbreaks due to LMF foods are increasing, and the microbial pathogen Salmonella enterica is frequently implicated. S. enterica can survive in LMFs for years, but few serovars have been studied, and the mechanisms which underlie this longevity are not well understood. Here, we determine that S. enterica serovars S. Tennessee, S. Anatum, and S. Reading but not S. Oranienburg can survive in the ground black pepper for 6 years. S. Reading was not previously associated with any LMF. Using both Illumina and Pacific Biosciences sequencing technologies, we also document changes in the genomes and methylomes of the surviving serovars over this 6-year period. The three serovars acquired a small number of single nucleotide polymorphisms (SNPs) including seven substitutions (four synonymous, two non-synonymous, and one substitution in a non-coding region), and two insertion-deletions. Nine distinct N6-methyladenine (m6A) methylated motifs across the three serovars were identified including five which were previously known, Gm6ATC, CAGm6AG, BATGCm6AT, CRTm6AYN6CTC, and CCm6AN7TGAG, and four novel serovar-specific motifs, GRTm6AN8TTYG, GAm6ACN7GTA, GAA m6ACY, and CAAm6ANCC. Interestingly, the BATGCAT motif was incompletely methylated (35–64% sites across the genome methylated), suggesting a possible role in gene regulation. Furthermore, the number of methylated BATGCm6AT motifs increased after storage in ground black pepper for 6 years from 475 to 657 (S. Tennessee), 366 to 608 (S. Anatum), and 525 to 570 (S. Reading), thus warranting further study as an adaptive mechanism. This is the first long-term assessment of genomic changes in S. enterica in a low moisture environment, and the first study to examine the methylome of any bacteria over a period of years, to our knowledge. These data contribute to our understanding of S. enterica survival in LMFs, and coupled with further studies, will provide the information necessary to design effective interventions which reduce S. enterica in LMFs and maintain a healthy, safe food supply.
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Affiliation(s)
- Cary P. Davies
- Animal Biosciences and Biotechnology Laboratory, Beltsville Agricultural Research Center, NEA, U.S. Department of Agriculture, Beltsville, MD, United States
- *Correspondence: Cary P. Davies,
| | - Thomas Jurkiw
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, United States
| | - Julie Haendiges
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, United States
| | - Elizabeth Reed
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, United States
| | - Nathan Anderson
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, Bedford Park, IL, United States
| | - Elizabeth Grasso-Kelley
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, Bedford Park, IL, United States
| | - Maria Hoffmann
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, United States
| | - Jie Zheng
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, United States
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Santiago-Ramos R, Silva CLM, Ramos IN. Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces. Foods 2022; 11:2676. [PMID: 36076860 PMCID: PMC9455257 DOI: 10.3390/foods11172676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/24/2022] [Accepted: 08/30/2022] [Indexed: 11/17/2022] Open
Abstract
A snack made of 36% by byproducts of grape and tomato pomaces was developed, also including other ingredients, such as oats, chia, quinoa, honey and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson and Pabis, and Midilli-Kucuk models fit the drying curves well. The average values for the Newton's model drying constants were k50 = 2.71 × 10-1 ± 3 × 10-3 min-1, k60 = 2.76 10-1 ± 4 × 10-3 min-1 and k70 = 3.91 × 10-1 ± 8 × 10-3 min-1 at 50 °C, 60 °C and 70 °C, respectively. The product's quality was assessed in terms of storage with respect to water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). There were no differences among the three tested processing temperatures in terms of their influence the final product's quality. As there were no significant differences between initial and final water activity and texture attributes at any temperature and they were mainly unaltered during storage, the snack bar was considered stable during this period. This new snack, which includes byproducts from the food industry, reduces food waste and contributes to a circular economic model, simultaneously presenting environmental and economic advantages.
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Affiliation(s)
| | - Cristina L. M. Silva
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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Wang H, Shen J, Ma K, Zhu C, Fang M, Hou X, Zhang S, Wang W, Xue T. Transcriptome analysis revealed the role of capsular polysaccharides in desiccation tolerance of foodborne Staphylococcus aureus. Food Res Int 2022; 159:111602. [DOI: 10.1016/j.foodres.2022.111602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/04/2022]
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Ghoshal M, Chuang S, Zhang Y, McLandsborough L. Efficacy of Acidified Oils against Salmonella in Low-Moisture Environments. Appl Environ Microbiol 2022; 88:e0093522. [PMID: 35938829 PMCID: PMC9397106 DOI: 10.1128/aem.00935-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 07/08/2022] [Indexed: 11/20/2022] Open
Abstract
When processing low-moisture, high-fat foods such as peanut butter and nuts, water-based sanitization is unsuitable due to the immiscible nature of water and fats. Dry sanitization mainly uses flammable compounds such as isopropanol, requiring equipment cooling before application. The use of oils to deliver antimicrobials against foodborne pathogens enables the use of elevated temperatures, thus eliminating processing downtimes associated with dry sanitization. This study delivered organic acids and medium-chain fatty acids (100, 250, and 500 mM) in peanut oil against Salmonella enterica serovar Enteritidis desiccated at 75% relative humidity (RH). Acetic acid in peanut oil (AO) at 45°C was the most effective food-grade acid, causing a 4.4-log reduction in S. Enteritidis at 500 mM. AO caused cellular injury and was effective against a variety of S. Enteritidis strains. Confocal microscopy demonstrated that cells treated with 50 mM and 250 mM AO had significant membrane damage and reduced cellular respiration compared to untreated controls. Treatment efficacy increased with the increase in acid concentration, treatment duration, and treatment temperature from 20 to 45°C. Transmission electron microscopy after treatment with 100 and 250 mM AO revealed membrane ruffling and leakage in cell membranes, especially at 45°C. Reduction of the RH to 33% during desiccation of S. Enteritidis caused a decrease in AO efficacy compared to that at 75% RH, while at a higher RH of 90%, there was an increase in the efficacy of AO. Acidified oils can serve as robust, cost-effective replacements for dry-sanitation methods and improve safety of low moisture foods. IMPORTANCE Currently, dry sanitization products used during food processing often contain flammable compounds which require processing to stop and equipment to cool before application. This leads to processing downtimes and consequently, economic losses. This challenge is compounded by exposure to dryness which frequently renders Salmonella resistant to heat and different antimicrobials. Thus, the development of heat-tolerant oil-based antimicrobial compounds is a novel approach for sanitizing in low-moisture (dry) environments such as those found in peanut butter, tree nuts, and chocolate manufacturing. This study shows that acidified oils, especially acetic acid in peanut oil at elevated temperatures (45°C), was highly effective against desiccated Salmonella. Acidified oils have the potential to replace dry sanitizers, increasing the frequency of sanitization, leading to an improvement in food safety.
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Affiliation(s)
- Mrinalini Ghoshal
- Department of Microbiology, University of Massachusetts, Amherst, Massachusetts, USA
| | - Shihyu Chuang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Ying Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Lynne McLandsborough
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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Aguilar-Vázquez JC, Godínez-Oviedo A, Lucero-Mejía JE, D'Souza DH, Palacios-Marmolejo A, Hernández-Iturriaga M. Microbiological Profile, Prevalence, and Characterization of Salmonella enterica in Peanuts, Pecans, Raisins, Sun-Dried Tomatoes, and Chocolate Sprinkles Sold in Bulk in Markets in Querétaro, Mexico. J Food Prot 2022; 85:1265-1272. [PMID: 35687746 DOI: 10.4315/jfp-21-432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 06/06/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT In Mexico, the prevalence of Salmonella enterica in low-water-activity foods and its link to outbreaks are unknown. The aim of this study was to determine the microbiological profile and the prevalence of S. enterica in several low-water-activity foods, including peanuts, pecans, raisins, sun-dried tomatoes, and chocolate sprinkles, purchased in retail establishments in Querétaro, Mexico. Seventy samples of each food item sold in bulk were purchased. Aerobic plate count, molds, yeasts, total coliforms, Escherichia coli, and Staphylococcus aureus were quantified in 10-g samples. The prevalence of S. enterica in 25-g samples was determined. From positive samples, S. enterica isolates (60) were characterized based on their antimicrobial susceptibility to 14 antibiotics, the presence-absence of 13 virulence genes, and serotype. The concentration of aerobic plate count, molds, yeasts, total coliforms, and E. coli ranged from 3.1 to 5.2 log CFU g-1, from 2.0 to 2.4 log CFU g-1, from 2.0 to 3.0 log CFU g-1, from 0.6 to 1.1 log most probable number (MPN) g-1, and from 0.5 to 0.9 log MPN g-1, respectively. S. aureus was not detected in any sample (<10 CFU g-1). The prevalence of S. enterica in chocolate sprinkles, raisins, peanuts, pecans, and sun-dried tomatoes was 26, 29, 31, 40, and 52%, respectively. Most isolates (68.3%) were resistant to at least one antibiotic. Chromosome-associated virulence genes were found in all isolates, and only one strain had sopE, and 98.3% of the isolates were grouped in the same virulotype. Among the isolates, the most frequent serotype was Tennessee (51 of 60). According to the characteristics evaluated, we grouped the isolates into 24 clusters. The elevated prevalence of S. enterica highlights the role of low-water-activity food items sold in bulk at markets as potential vehicles for pathogen transmission. Regardless of the low variability among S. enterica isolates, their characterization could be helpful to elucidate which strains are circulating in these foods for improving epidemiological surveillance. HIGHLIGHTS
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Affiliation(s)
- J C Aguilar-Vázquez
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, Querétaro, México, C.P. 76010
| | - A Godínez-Oviedo
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, Querétaro, México, C.P. 76010.,Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia 7005
| | - J E Lucero-Mejía
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, Querétaro, México, C.P. 76010
| | - D H D'Souza
- Department of Food Science, University of Tennessee Institute of Agriculture, 2510 River Drive, Knoxville, Tennessee 37996, USA
| | - A Palacios-Marmolejo
- Laboratorio Estatal de Salud Pública de Aguascalientes, Av. Siglo XXI, Frac. Cd. Satélite Morelos, Aguascalientes, Aguascalientes, México, C.P. 20270
| | - M Hernández-Iturriaga
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, Querétaro, México, C.P. 76010
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45
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Xiao L, Lapu M, Kang S, Jiang P, Li J, Liu Y, Liu D, Liu M. Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108953] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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46
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Preethi P, Mangalassery S, Thanushree K, Reddy SVR, Pandiselvam R, Ramesh SV, Sachin AJ, Manikantan MR, Veena GL. Synergistic effect of powdered cashew sprout cum cotyledon and cereals on improving the biochemical and physical properties of extrudates. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- P. Preethi
- ICAR‐ Indian Institute of Horticultural Research 560088 Bengaluru Karnataka India
| | - S. Mangalassery
- ICAR‐ Directorate of Cashew Research 574202, Dakshina Kannada Puttur Karnataka India
| | - K. Thanushree
- Department of Bioscience Mangalore University 574199 Mangalore Karnataka India
| | - S. V. R. Reddy
- ICAR‐ Indian Institute of Horticultural Research 560088 Bengaluru Karnataka India
| | - R. Pandiselvam
- ICAR‐Central Plantation Crops Research Institute 671124 Kasaragod Kerala India
| | - S. V. Ramesh
- ICAR‐Central Plantation Crops Research Institute 671124 Kasaragod Kerala India
| | - A. J. Sachin
- SriKrishnadevaraya College of Horticultural Sciences Anantapur‐ 515200 Andhra Pradesh India
| | - M. R. Manikantan
- ICAR‐Central Plantation Crops Research Institute 671124 Kasaragod Kerala India
| | - G. L. Veena
- ICAR‐ Directorate of Cashew Research 574202, Dakshina Kannada Puttur Karnataka India
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47
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Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments. Int J Food Microbiol 2022; 378:109838. [PMID: 35863173 DOI: 10.1016/j.ijfoodmicro.2022.109838] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/20/2022]
Abstract
Sanitation in dry food processing environments is challenging due to the exclusion of water. Superheated steam (SHS) is a novel sanitation technique that utilizes high temperature steam to inactivate microorganisms. The high sensible heat of SHS prevents condensation on surfaces. Here we evaluated SHS thermal inactivation of various vegetative and spore forming bacteria and fungi and determined the effect of food matrix composition on SHS efficacy. Capillary tubes with vegetative cells (Salmonella, E. coli O157:H7, Listeria monocytogenes, or Enterococcus faecium), Aspergillus fischeri ascospores, or B. cereus spores (100 μL) were SHS treated at 135 ± 1 °C for 1 or 2 s. After 1 s, SHS achieved a reduction of 10.91 ± 0.63 log10 CFU/mL for vegetative cells, 2.09 ± 0.58 log10 ascospores/mL for A. fischeri, and 0.21 ± 0.10 log10 spores/mL for B. cereus. SHS treatment achieved significant reductions in vegetative cells and fungal ascospores (p < 0.05), however B. cereus spores were not significantly reduced after 2 s and were determined to be the most resistant of the cell types evaluated. Consequently, peanut butter compositions (peanut powder, oil, and water) and milk powder (whole and nonfat) inoculated with B. cereus spores on aluminum foil coupons (2 × 3 × 0.5 cm) were tested. The D161°C values for B. cereus spores ranged from 46.53 ± 4.48 s (6 % fat, 55 % moisture, aw: 0.927) to 79.21 ± 14.87 s (43 % fat, 10 % moisture, aw: 0.771) for various peanut butter compositions. Whole milk powder had higher D161°C (34.38 ± 20.90 s) than nonfat milk powder (24.73 ± 6.78 s). SHS (135 ± 1 °C) rapidly (1 s) inactivated most common vegetative bacterial cells; however B. cereus spores were more heat resistant. B. cereus spore inactivation was significantly affected by product composition (p < 0.05). Compared to the log-linear model (R2 0.81-0.97), the Weibull model had better fit (R2 0.94-0.99). Finally, the ease of peanut butter removal from surfaces increased while the ease of non-fat dry milk removal decreased with the increasing SHS treatment duration. However, allergen residues were detectable on surfaces regardless of SHS treatment. The findings from this study can inform the development of pilot-scale research on SHS.
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48
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Lamba S, Mundanda Muthappa D, Fanning S, Scannell AGM. Sporulation and Biofilms as Survival Mechanisms of Bacillus Species in Low-Moisture Food Production Environments. Foodborne Pathog Dis 2022; 19:448-462. [PMID: 35819266 DOI: 10.1089/fpd.2022.0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Low-moisture foods (LMF) have clear advantages with respect to limiting the growth of foodborne pathogens. However, the incidences of Bacillus species in LMF reported in recent years raise concerns about food quality and safety, particularly when these foods are used as ingredients in more complex higher moisture products. This literature review describes the interlinked pathways of sporulation and biofilm formation by Bacillus species and their underlying molecular mechanisms that contribute to the bacteriums' persistence in LMF production environments. The long-standing challenges of food safety and quality in the LMF industry are also discussed with a focus on the bakery industry.
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Affiliation(s)
- Sakshi Lamba
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Dechamma Mundanda Muthappa
- UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Séamus Fanning
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Amalia G M Scannell
- UCD Institute of Food and Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD Centre for Food Safety, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,UCD School of Agriculture and Food Science, and Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
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49
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Park HW, Balasubramaniam VM, Snyder AB, Sekhar JA. Influence of Superheated Steam Temperature and Moisture Exchange on the Inactivation of Geobacillus stearothermophilus Spores in Wheat Flour-Coated Surfaces. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02830-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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50
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Szpinak V, Ganz M, Yaron S. Factors affecting the thermal resistance of Salmonella Typhimurium in tahini. Food Res Int 2022; 155:111088. [DOI: 10.1016/j.foodres.2022.111088] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 01/16/2022] [Accepted: 02/28/2022] [Indexed: 11/25/2022]
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