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Costello KM, Velliou E, Gutierrez-Merino J, Smet C, Kadri HE, Impe JFV, Bussemaker M. The effect of ultrasound treatment in combination with nisin on the inactivation of Listeria innocua and Escherichia coli. ULTRASONICS SONOCHEMISTRY 2021; 79:105776. [PMID: 34662803 PMCID: PMC8560821 DOI: 10.1016/j.ultsonch.2021.105776] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 09/27/2021] [Accepted: 09/29/2021] [Indexed: 05/21/2023]
Abstract
Ultrasound, alone or in combination with natural antimicrobials, is a novel food processing technology of interest to replace traditional food decontamination methods, as it is milder than classical sterilisation (heat treatment) and maintains desirable sensory characteristics. However, ultrasound efficacy can be affected by food structure/composition, as well as the order in which combined treatments are applied. More specifically, treatments which target different cell components could result in enhanced inactivation if applied in the appropriate order. The microbial properties i.e. Gram positive/Gram negative can also impact the treatment efficacy. This work presents a systematic study of the combined effect of ultrasound and nisin on the inactivation of the bacteria Listeria innocua (Gram positive) and Escherichia coli (Gram negative), at a range of cavitation conditions (44, 500, 1000 kHz). The order of treatment application was varied, and the impact of system structure was also investigated by varying the concentration of Xanthan gum used to create the food model systems (0 - 0.5% w/v). Microbial inactivation kinetics were monitored, and advanced microscopy and flow cytometry techniques were utilised to quantify the impact of treatment on a cellular level. Ultrasound was shown to be effective against E. coli at 500 kHz only, with L. innocua demonstrating resistance to all frequencies studied. Enhanced inactivation of E. coli was observed for the combination of nisin and ultrasound at 500 kHz, but only when nisin was applied before ultrasound treatment. The system structure negatively impacted the inactivation efficacy. The combined effect of ultrasound and nisin on E. coli was attributed to short-lived destabilisation of the outer membrane as a result of sonication, allowing nisin to penetrate the cytoplasmic membrane and facilitate cell inactivation.
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Affiliation(s)
- Katherine M Costello
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK.
| | - Eirini Velliou
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK
| | | | - Cindy Smet
- BioTeC+ Chemical and Biochemical Process Technology and Control, KU Leuven Campus Gent, Gent, Belgium
| | - Hani El Kadri
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Jan F Van Impe
- BioTeC+ Chemical and Biochemical Process Technology and Control, KU Leuven Campus Gent, Gent, Belgium
| | - Madeleine Bussemaker
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK.
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52
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Lopez CM, Dallolio G, Bonilauri P, Rebecchi A. Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua. Foods 2021; 10:2617. [PMID: 34828893 PMCID: PMC8617797 DOI: 10.3390/foods10112617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 11/17/2022] Open
Abstract
The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for nitrite-free fermented sausages from metabolomics. In the first part of this work, we investigated the effect of lactic acid compared with both two alternative additives (glucono-D-lactone and a mix of sodium di-acetate/sodium lactate) and with low-nitrite sausages, all of them following either cold or traditional ripening. For this purpose, microbiological analysis, pH, water activity (aw), and a sensory study were performed. All nitrite-free sausages (cold or traditional ripened) showed quality and safety traits similar to low-nitrite traditionally ripened ones used as control. In addition, sensory study revealed that sausages with lactic acid were the most preferred cold ripened samples, supporting that this is an optimal strategy for the production of nitrite-free sausages. We selected this product for further studies. Indeed, in the second part, we evaluated the impact of ripening, and other hurdle technologies as High Pressure Processing (HPP) and under-vacuum storage against Listeria innocua and Salmonella spp. by a challenge test. Maximal declines were obtained for ripening along with HPP (i.e., 4.74 and 3.83 log CFU/g for L. innocua and Salmonella spp., respectively), suggesting that HPP might guarantee nitrite-free sausages safety. Although the quality of raw materials remains essential, these hurdle strategies largely contributed to nitrite-free sausages safety, offering a promising tool for the meat industry.
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Affiliation(s)
- Constanza Maria Lopez
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 72/74, 26100 Cremona, Italy; (C.M.L.); (G.D.)
| | - Giuliano Dallolio
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 72/74, 26100 Cremona, Italy; (C.M.L.); (G.D.)
| | - Paolo Bonilauri
- Istituto Zooprofilattico Sperimentale della Lombardia ed Emilia-Romagna (IZSLER), Via Bianchi 9, 25124 Brescia, Italy;
| | - Annalisa Rebecchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 72/74, 26100 Cremona, Italy; (C.M.L.); (G.D.)
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53
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Castellanos-Reyes K, Villalobos-Carvajal R, Beldarrain-Iznaga T. Fresh Mushroom Preservation Techniques. Foods 2021; 10:2126. [PMID: 34574236 PMCID: PMC8465629 DOI: 10.3390/foods10092126] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/28/2021] [Accepted: 09/03/2021] [Indexed: 01/04/2023] Open
Abstract
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.
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Affiliation(s)
- Katy Castellanos-Reyes
- Facultad de Ciencias Tecnológicas, Universidad Nacional de Agricultura, Carretera a Dulce Nombre de Culmí, km 215, Barrio El Espino, Catacamas 16201, Honduras;
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
| | - Ricardo Villalobos-Carvajal
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
| | - Tatiana Beldarrain-Iznaga
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
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54
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Li X, Zhang ZH, Qi X, Li L, Zhu J, Brennan CS, Yan JK. Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review. Compr Rev Food Sci Food Saf 2021; 20:4367-4389. [PMID: 34397139 DOI: 10.1111/1541-4337.12820] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 06/17/2021] [Accepted: 07/11/2021] [Indexed: 12/17/2022]
Abstract
Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, most of which have a broad spectrum of biological activities to promote human health. They could also be used as texture modifiers in food industry due to their excellent rheological and mechanical properties. Many researchers have shown that nonthermal processing technologies have numerous advantages, such as high extraction efficiency, short extraction time, and environmental friendliness, in the extraction of polysaccharides compared with the traditional extraction methods. Moreover, nonthermal technologies could effectively change the physicochemical properties and structural characteristics of polysaccharides to improve their biological activities or processing properties. Therefore, a comprehensive summary about the extraction and modification of polysaccharides by nonthermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, and cold plasma, was provided in this review. In particular, the underlying mechanisms, processing operations, and current application status of these technologies were discussed. In addition, the applications of combining nonthermal techniques with other technological methods in polysaccharide extraction and modification were briefly introduced.
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Affiliation(s)
- Xiaolan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Zhi-Hong Zhang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xianghui Qi
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Charles S Brennan
- School of Science, RMIT University, Victoria Road, Melbourne, VIC, 3500, Australia
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.,Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
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55
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Wang L, Forsythe SJ, Yang X, Fu S, Man C, Jiang Y. Invited review: Stress resistance of Cronobacter spp. affecting control of its growth during food production. J Dairy Sci 2021; 104:11348-11367. [PMID: 34364644 DOI: 10.3168/jds.2021-20591] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Accepted: 06/17/2021] [Indexed: 11/19/2022]
Abstract
Members of the Cronobacter genus include food-borne pathogens that can cause infections in infants, with a mortality rate as high as 40 to 80%. The high fatality rate of Cronobacter and its isolation from numerous types of food, especially from powdered infant formula, demonstrate the serious nature of this organism. The source tracking of Cronobacter spp. and the analysis of high-frequency species from different sources are helpful for a more targeted control. Furthermore, the persistence during food processing and storage may be attributed to strong resistance of Cronobacter spp. to environment stresses such as heat, pH, and desiccation. There are many factors that support the survival of Cronobacter spp. in harsh environments, such as some genes, regulatory systems, and biofilms. Advanced detection technology is helpful for the strict monitoring of Cronobacter spp. In addition to the traditional heat treatment, many new control techniques have been developed, and the ability to control Cronobacter spp. has been demonstrated. The control of this bacteria is required not only during manufacture, but also through the selection of packaging methods to reduce postprocessing contamination. At the same time, the effect of inactivation methods on product quality and safety must be considered. This review considers the advances in our understanding of environmental stress response in Cronobacter spp. with special emphasis on its implications in food processing.
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Affiliation(s)
- Lihan Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030
| | - Stephen J Forsythe
- Foodmicrobe.com, Adams Hill, Keyworth, Nottingham, United Kingdom, NG12 5GY
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030
| | - Shiqian Fu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030.
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030.
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56
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Chook CYB, Chen FM, Tse G, Leung FP, Wong WT. Crocodile blood supplementation protects vascular function in diabetic mice. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [PMCID: PMC8328534 DOI: 10.1186/s43014-021-00066-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Cardiovascular disease is a major cause of mortality in diabetic patients due to the heightened oxidative stress and pro-inflammatory state in vascular tissues. Effective approaches targeting cardiovascular health for diabetic patients are urgently needed. Crocodile blood, an emerging dietary supplement, was suggested to have anti-oxidative and anti-inflammatory effects in vitro, which have yet to be proven in animal models. This study thereby aimed to evaluate whether crocodile blood can protect vascular function in diabetic mice against oxidation and inflammation. Diabetic db/db mice and their counterparts db/m+ mice were treated daily with crocodile blood soluble fraction (CBSF) or vehicle via oral gavage for 4 weeks before their aortae were harvested for endothelium-dependent relaxation (EDR) quantification using wire myograph, which is a well-established functional study for vascular function indication. Organ culture experiments culturing mouse aortae from C57BL/6 J mice with or without IL-1β and CBSF were done to evaluate the direct effect of CBSF on endothelial function. Reactive oxygen species (ROS) levels in mouse aortae were assessed by dihydroethidium (DHE) staining with inflammatory markers in endothelial cells quantified by quantitative polymerase chain reaction (qPCR). CBSF significantly improved deteriorated EDR in db/db diabetic mice through both diet supplementation and direct culture, with suppression of ROS level in mouse aortae. CBSF also maintained EDR and reduced ROS levels in mouse aortae against the presence of pro-inflammatory IL-1β. Under the pro-inflammatory state induced by IL-1β, gene expressions of inflammatory cytokines were downregulated, while the protective transcripts UCP2 and SIRT6 were upregulated in endothelial cells. Our study suggests a novel beneficial effect of crocodile blood on vascular function in diabetic mice and that supplementation of diet with crocodile blood may act as a complementary approach to protect against vascular diseases through anti-oxidation and anti-inflammation in diabetic patients.
Graphical abstract
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57
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Pelissari EMR, Covre KV, do Rosario DKA, de São José JFB. Application of chemometrics to assess the influence of ultrasound and chemical sanitizers on vegetables: Impact on natural microbiota, Salmonella Enteritidis and physicochemical nutritional quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111711] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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58
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Bisht B, Bhatnagar P, Gururani P, Kumar V, Tomar MS, Sinhmar R, Rathi N, Kumar S. Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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59
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Pinton MB, dos Santos BA, Lorenzo JM, Cichoski AJ, Boeira CP, Campagnol PCB. Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.03.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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60
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Hosseini SM, Hosseinzadeh Samani B, Rostami S, Lorigooini Z. Design and characterisation of jet cold atmospheric pressure plasma and its effect on
Escherichia coli
, colour, pH, and bioactive compounds of sour cherry juice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15220] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Seyed Mehdi Hosseini
- Department of Mechanical Engineering of Biosystems Shahrekord University Rahbar Boulevard Shahrekord 64165478 Iran
| | - Bahram Hosseinzadeh Samani
- Department of Mechanical Engineering of Biosystems Shahrekord University Rahbar Boulevard Shahrekord 64165478 Iran
| | - Sajad Rostami
- Department of Mechanical Engineering of Biosystems Shahrekord University Rahbar Boulevard Shahrekord 64165478 Iran
| | - Zahra Lorigooini
- Medical Plants Research Center Basic Health Sciences Institute Shahrekord University of Medical Sciences Shahrekord 8815713471 Iran
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61
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Inactivation of Staphylococcus aureus using ultrasound in combination with thyme essential oil nanoemulsions and its synergistic mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111574] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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62
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Ali A, Wei S, Liu Z, Fan X, Sun Q, Xia Q, Liu S, Hao J, Deng C. Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111549] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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63
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Cheng T, Tang J, Yang R, Xie Y, Chen L, Wang S. Methods to obtain thermal inactivation data for pathogen control in low-moisture foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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64
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Ceylan E, Amezquita A, Anderson N, Betts R, Blayo L, Garces-Vega F, Gkogka E, Harris LJ, McClure P, Winkler A, den Besten HMW. Guidance on validation of lethal control measures for foodborne pathogens in foods. Compr Rev Food Sci Food Saf 2021; 20:2825-2881. [PMID: 33960599 DOI: 10.1111/1541-4337.12746] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 02/03/2021] [Accepted: 03/03/2021] [Indexed: 11/30/2022]
Abstract
Food manufacturers are required to obtain scientific and technical evidence that a control measure or combination of control measures is capable of reducing a significant hazard to an acceptable level that does not pose a public health risk under normal conditions of distribution and storage. A validation study provides evidence that a control measure is capable of controlling the identified hazard under a worst-case scenario for process and product parameters tested. It also defines the critical parameters that must be controlled, monitored, and verified during processing. This review document is intended as guidance for the food industry to support appropriate validation studies, and aims to limit methodological discrepancies in validation studies that can occur among food safety professionals, consultants, and third-party laboratories. The document describes product and process factors that are essential when designing a validation study, and gives selection criteria for identifying an appropriate target pathogen or surrogate organism for a food product and process validation. Guidance is provided for approaches to evaluate available microbiological data for the target pathogen or surrogate organism in the product type of interest that can serve as part of the weight of evidence to support a validation study. The document intends to help food manufacturers, processors, and food safety professionals to better understand, plan, and perform validation studies by offering an overview of the choices and key technical elements of a validation plan, the necessary preparations including assembling the validation team and establishing prerequisite programs, and the elements of a validation report.
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Affiliation(s)
- Erdogan Ceylan
- Silliker Food Science Center, Merieux NutriSciences, Crete, Illinois, USA
| | - Alejandro Amezquita
- Safety and Environmental Assurance Centre, Unilever R&D Colworth, Sharnbrook, Bedfordshire, UK
| | - Nathan Anderson
- U.S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Roy Betts
- Campden BRI, Chipping Campden, Gloucestershire, UK
| | - Laurence Blayo
- Société des Produits Nestlé S.A, Nestlé Research, Lausanne, Switzerland
| | | | - Elissavet Gkogka
- Arla R&D, Arla Innovation Centre, Aarhus N, Central Jutland Region, Denmark
| | - Linda J Harris
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
| | - Peter McClure
- Mondelēz International, Mondelēz R&D UK, Birmingham, UK
| | - Anett Winkler
- Microbiology and Food Safety CoE, Cargill Deutschland GmbH, Krefeld, Germany
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
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65
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He Q, Liu D, Ashokkumar M, Ye X, Jin TZ, Guo M. Antibacterial mechanism of ultrasound against Escherichia coli: Alterations in membrane microstructures and properties. ULTRASONICS SONOCHEMISTRY 2021; 73:105509. [PMID: 33684739 PMCID: PMC7941012 DOI: 10.1016/j.ultsonch.2021.105509] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 02/06/2021] [Accepted: 02/26/2021] [Indexed: 05/17/2023]
Abstract
This study was aimed at providing new insights on the response of bacterial cell membranes to ultrasound exposure. Escherichia coli (E. coli) O157:H7 cells were exposed to different ultrasound treatments (power intensities of 64, 191, 372, and 573 W/cm2, frequency of 20 kHz, pulsed mode of 2 sec: 2 sec) and the dynamic changes in cell viability within 27 min were assessed. With an increase in ultrasonic intensity and prolonged duration, a 0.76-3.52 log CFU/mL reduction in E. coli populations was attained. The alterations in the sensitivity of ultrasound-treated cells to antimicrobial compounds were evaluated by exposure to thyme essential oil nanoemulsion (TEON). The treatment reduced the E. coli population by 2.16-7.10 log CFU/mL, indicating the effects of ultrasonic field on facilitating the antibacterial efficacy of TEON. Ultrasonic-treated E. coli cells also displayed remarkable morphological and ultrastructural damages with destroyed membrane integrity and misshaped cell structures, which was observed by electron microscopy analysis. Significant increase in outer and inner membrane permeability, along with the cytoplasmic leakage and membrane depolarization were assessed utilizing spectrophotometry. For the first time, significant reduction in the membrane fluidity in response to ultrasound exposure were investigated. Additional efforts in exploring the effect of ultrasonic field on some bacterial membrane compositions were performed with infrared spectroscopy. In this study, multiple lines of evidence effectively served to elucidate the alterations on cellular membrane structure and property during exposure to sonication that could extend our understanding of the antimicrobial molecular mechanisms of ultrasound.
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Affiliation(s)
- Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | | | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA, 19038, United States
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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66
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Prado-Silva LD, Alvarenga VO, Braga GÚ, Sant’Ana AS. Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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67
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Aguilar C, Serna-Jiménez J, Benitez E, Valencia V, Ochoa O, Sotelo LI. Influence of high power ultrasound on natural microflora, pathogen and lactic acid bacteria in a raw meat emulsion. ULTRASONICS SONOCHEMISTRY 2021; 72:105415. [PMID: 33333392 PMCID: PMC7803822 DOI: 10.1016/j.ultsonch.2020.105415] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 11/24/2020] [Accepted: 11/25/2020] [Indexed: 06/12/2023]
Abstract
Raw meat emulsions may have natural, spoilage and pathogenic microorganisms due to the origin and characteristics of this food matrix. All of these microorganisms must be minimized during industrial processing to make food consumption safe and meet quality regulations. Therefore, in this research, the effect of probe ultrasound on the inactivation of three kinds of microorganisms in a raw meat emulsion is evaluated. The microorganisms are: natural microflora NAM, Listeria monocytogenes LIS, and Lactobacillus delbrueckii LAC. A high-intensity probe ultrasound system was used, during 1.0, 2.5, 5.0, 7.5 and 10 min, with pulsed waves of 0.0, 10, 20 and 30 seg, and 200, 250, 300, 350 and 400 W of power. The interrelation between time, wave pulse cycle, and power factors was assessed. The results showed a positive linear independence effect in the treatments without wave pulse for each microorganism, and a quadratic interaction with the time and the ultrasound power for the inactivation of the three kinds of microorganisms. Besides, the desirability function for the inactivation reached up to 60% of the microbial population with the probe ultrasound treatment, with 10 min, a 7.56 s wave pulse and 400 W of power. Thus, these results could be useful to decide the incorporation of mild and emerging technologies in a meat industry line process.
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Affiliation(s)
- C Aguilar
- Agroindustrial Process Research Group, Universidad de La Sabana, Campus Puente del Común, Autopista Norte Km 7, Chía, Cundinamarca, Colombia
| | - J Serna-Jiménez
- Agricultural and Agro-Business Sciences Faculty, Universidad Tecnológica de Pereira, Carrera 27 #10-02 Pereira, Risaralda, Colombia
| | - E Benitez
- Institute of Data Science and Artificial Intelligence, Universidad de Navarra, Campus Universitario, Pamplona, Navarra, Spain
| | - V Valencia
- Centro de Investigación y Desarrollo Cárnico, Industria de Alimentos Zenú S.A.S., Carrera 64C # 104 - 03, Medellín, Colombia
| | - O Ochoa
- Centro de Investigación y Desarrollo Cárnico, Industria de Alimentos Zenú S.A.S., Carrera 64C # 104 - 03, Medellín, Colombia
| | - L I Sotelo
- EICEA, Food, Process Management and Service Group Universidad de La Sabana, Campus Puente del Común, Autopista Norte Km 7, Chía, Cundinamarca, Colombia.
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González-Angulo M, Serment-Moreno V, Clemente-García L, Tonello C, Jaime I, Rovira J. Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation. Food Res Int 2021; 140:110091. [PMID: 33648306 DOI: 10.1016/j.foodres.2020.110091] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/22/2020] [Accepted: 12/26/2020] [Indexed: 10/22/2022]
Abstract
Despite the commercial success of high pressure processing (HPP) in the juice industry, some regulatory agencies still require process validation. However, there is a lack of consensus on various aspects regarding validation protocols, including the selection of representative strains to be used in challenge tests. This study characterized the variable response of Escherichia coli O157:H7 (34 strains), Listeria monocytogenes (44 strains) and Salmonella enterica (45 strains) to HPP, and identified potential candidates to use in process validation. Stationary phase cells were submitted to 500 MPa for 1 min at 10 °C in model solutions consisting of tryptic soy broth + 0.6% yeast extract (TSBYE) adjusted to pH 4.5 and 6.0 with citric acid. At pH 6.0, pressure resistance widely varied between species and within strains of the same species. E. coli O157:H7 and L. monocytogenes were the most pressure resistant and showed high variability at strain level, as the total count range given by minimum and maximum counts spread between 2.0 and 6.5 log10 CFU/ml. S. enterica was the least resistant pathogen with more than 82% of the isolates displaying non-detectable counts after HPP. Recovery through storage at 12 °C was also variable for all pathogens, but eventually most strains recovered with median counts on day 14 between 8.3 and 8.9 log10 CFU/ml. For pH 4.5 solutions, 26 E. coli O157:H7 strains displayed survivors after HPP but did not adapt, registering non-detectable counts in the next sampling dates. None of the L. monocytogenes and S. enterica strains survived HPP or incubation at pH 4.5 (<2.0 log10 CFU/ml), suggesting that citric acid at 4.16 g/l is a safe barrier for pathogen control under moderate HPP conditions. Principal component and cluster analyses served to propose strain cocktails for each species based on their pressure resistant and adaptation phenotypes. Additionally, S. enterica was identified as less pressure resistant and less prone to recover following HPP than E. coli O157:H7 and L. monocytogenes, so its relevance in process validation for juices should be questioned. Future work will validate the proposed strain cocktails on real food systems.
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Affiliation(s)
- Mario González-Angulo
- Hiperbaric, S.A., Department of Applications and Food Processing, C/ Condado de Treviño, 6, 09001 Burgos, Spain; University of Burgos, Department of Biotechnology and Food Science, Faculty of Sciences, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain.
| | - Vinicio Serment-Moreno
- Hiperbaric USA Corporation, Department of Applications and Food Processing, 2250 NW 84(th) Avenue, 101, Miami, FL 33122, United States
| | - Laura Clemente-García
- Hiperbaric, S.A., Department of Applications and Food Processing, C/ Condado de Treviño, 6, 09001 Burgos, Spain
| | - Carole Tonello
- Hiperbaric, S.A., Department of Applications and Food Processing, C/ Condado de Treviño, 6, 09001 Burgos, Spain
| | - Isabel Jaime
- University of Burgos, Department of Biotechnology and Food Science, Faculty of Sciences, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Jordi Rovira
- University of Burgos, Department of Biotechnology and Food Science, Faculty of Sciences, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain
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69
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Mariatti F, Gunjević V, Boffa L, Cravotto G. Process intensification technologies for the recovery of valuable compounds from cocoa by-products. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102601] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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70
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Blocking and degradation of aflatoxins by cold plasma treatments: Applications and mechanisms. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.053] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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71
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Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Compr Rev Food Sci Food Saf 2021; 20:1800-1828. [PMID: 33594773 DOI: 10.1111/1541-4337.12724] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 12/28/2020] [Accepted: 01/21/2021] [Indexed: 12/15/2022]
Abstract
High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure-resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but nonculturable (VBNC) state cells may constitute potential food safety risks and pose challenges for the further development of HPP application. HPP combined with selected hurdles, such as moderately elevated or low temperature, low pH, natural antimicrobials (bacteriocin, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils), or other NTP (CO2 , UV-TiO2 photocatalysis, ultrasound, pulsed electric field, ultrafiltration), have been highlighted as feasible alternatives to enhance microbial inactivation (synergistic or additive effect). These combinations can effectively eliminate the pressure-resistant subpopulation, reduce the population of SLI or VBNC state cells and inhibit their revival or resuscitation. This review provides an updated overview of the microbial inactivation by the combination of HPP and selected hurdles and restructures the possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
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72
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Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties. Food Res Int 2021; 142:110191. [PMID: 33773667 DOI: 10.1016/j.foodres.2021.110191] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/02/2021] [Accepted: 01/18/2021] [Indexed: 02/07/2023]
Abstract
This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO2), irradiation and extrusion] in different food matrices (milk, orange juice, meatballs, bread, crystallized pineapple, yogurt, orange juice, ground black pepper, snacks, and spaghetti) on the resistance of eight (Bacillus flexus Hk1 Bacillus subtilis Bn1, Bacillus licheniformis Me1, Bacillus mojavensis KJS3, Bacillus subtilis PXN21, Bacillus subtilis PB6, Bacillus coagulans MTCC 5856 and Bacillus coagulans GBI-30, 6086) Bacillus strains with claimed probiotic properties (PB). The number of decimal reductions (γ) caused by the unit operations varied (p < 0.05) amongst the PB. Most of the unit operations caused ≤ 2 γ of PB in the food matrices evaluated. Irradiation caused up to 4.9 γ (p < 0.05) amongst the PB tested. B. subtilis Bn1, B. mojavensis KJS3, B. licheniformis Me1, and B. coagulans GBI-30 showed higher resistance to most of the tested unit operations. These results indicate that the choice of PB for application in foods should also be based on their resistance to unit operations employed during processing. Finally, the high resistance of PB to the unit operations tested comprise valuable data for the development and diversification of probiotic foods with sporeforming strains with claimed probiotic properties.
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73
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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020833] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.
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74
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Salminen S, Collado MC, Endo A, Hill C, Lebeer S, Quigley EMM, Sanders ME, Shamir R, Swann JR, Szajewska H, Vinderola G. The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics. Nat Rev Gastroenterol Hepatol 2021; 18:649-667. [PMID: 33948025 PMCID: PMC8387231 DOI: 10.1038/s41575-021-00440-6] [Citation(s) in RCA: 718] [Impact Index Per Article: 239.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 03/09/2021] [Indexed: 02/03/2023]
Abstract
In 2019, the International Scientific Association for Probiotics and Prebiotics (ISAPP) convened a panel of experts specializing in nutrition, microbial physiology, gastroenterology, paediatrics, food science and microbiology to review the definition and scope of postbiotics. The term 'postbiotics' is increasingly found in the scientific literature and on commercial products, yet is inconsistently used and lacks a clear definition. The purpose of this panel was to consider the scientific, commercial and regulatory parameters encompassing this emerging term, propose a useful definition and thereby establish a foundation for future developments. The panel defined a postbiotic as a "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host". Effective postbiotics must contain inactivated microbial cells or cell components, with or without metabolites, that contribute to observed health benefits. The panel also discussed existing evidence of health-promoting effects of postbiotics, potential mechanisms of action, levels of evidence required to meet the stated definition, safety and implications for stakeholders. The panel determined that a definition of postbiotics is useful so that scientists, clinical triallists, industry, regulators and consumers have common ground for future activity in this area. A generally accepted definition will hopefully lead to regulatory clarity and promote innovation and the development of new postbiotic products.
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Affiliation(s)
- Seppo Salminen
- grid.1374.10000 0001 2097 1371Functional Foods Forum, Faculty of Medicine, University of Turku, Turku, Finland
| | - Maria Carmen Collado
- grid.419051.80000 0001 1945 7738Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Valencia, Spain
| | - Akihito Endo
- grid.410772.70000 0001 0807 3368Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Colin Hill
- grid.7872.a0000000123318773School of Microbiology, University College Cork, Cork, Ireland ,grid.7872.a0000000123318773APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Sarah Lebeer
- grid.5284.b0000 0001 0790 3681Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium
| | - Eamonn M. M. Quigley
- Division of Gastroenterology and Hepatology, Lynda K and David M Underwood Center for Digestive Disorders, Houston Methodist Hospital and Weill Cornell Medical College, Houston, TX USA
| | - Mary Ellen Sanders
- International Scientific Association for Probiotics and Prebiotics, Centennial, CO USA
| | - Raanan Shamir
- grid.414231.10000 0004 0575 3167Institute of Pediatric Gastroenterology, Nutrition and Liver Diseases, Schneider Children’s Medical Center, Petach Tikva, Israel ,grid.12136.370000 0004 1937 0546Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv, Israel
| | - Jonathan R. Swann
- grid.5491.90000 0004 1936 9297School of Human Development and Health, Faculty of Medicine, University of Southampton, Southampton, UK ,grid.7445.20000 0001 2113 8111Department of Metabolism, Digestion and Reproduction, Imperial College London, London, UK
| | - Hania Szajewska
- grid.13339.3b0000000113287408Department of Paediatrics, The Medical University of Warsaw, Warsaw, Poland
| | - Gabriel Vinderola
- grid.10798.370000 0001 2172 9456Instituto de Lactología Industrial (CONICET-UNL), Faculty of Chemical Engineering, National University of Litoral, Santa Fe, Argentina
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75
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SHABBIR MA, AHMED H, MAAN AA, REHMAN A, AFRAZ MT, IQBAL MW, KHAN IM, AMIR RM, ASHRAF W, KHAN MR, AADIL RM. Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.05820] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
| | | | - Abid Aslam MAAN
- University of Agriculture, Pakistan; University of Agriculture, Pakistan
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76
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Nicolau-Lapeña I, Abadias M, Viñas I, Bobo G, Lafarga T, Ribas-Agustí A, Aguiló-Aguayo I. Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries. Int J Food Microbiol 2020; 335:108887. [PMID: 33002710 DOI: 10.1016/j.ijfoodmicro.2020.108887] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/18/2020] [Accepted: 09/06/2020] [Indexed: 11/15/2022]
Abstract
Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer in the fruit industry, chlorine may react with organic matter leading to the formation of toxic by-products. Alternative sustainable disinfection strategies to chlorine are under study to minimize environmental and human health impact. Water-assisted UV-C light (WUV-C) is proposed here as an alternative sanitizing method for strawberries. In this study, strawberries were washed for 1 or 5 min in a tank with 2 or 4 lamps on, each emitting UV-C light at 17.2 W/cm2, or in a chlorine solution (200 ppm, pH 6.5). Moreover, trials with 4 lamps on, together with a washing solution consisting on peracetic acid at 40 or 80 ppm, were carried out. Overall, quality and nutritional parameters of strawberries after treatments were maintained. Changes in color were not noticeable and fruits did not lose firmness. No major changes were observed in antioxidant activity, organic acid, anthocyanin, vitamin C, and total phenolic content. Yeasts and molds were not affected by the WUV-C treatment, and 5 min were needed to significantly reduce total aerobic mesophylls population. However, reductions of artificially inoculated Listeria innocua and Salmonella Typhimurium after WUV-C treatments were comparable to those obtained with chlorine-wash, which were 3.0 log CFU / g. Moreover, WUV-C light was effective to minimize microorganisms remaining in washing water, avoiding cross-contamination and thus, allowing water recirculation. This effect was improved when combining the action of UV-C light with peracetic acid, showing the suitability of this combined treatment, understood as an alternative to chlorine sanitation, for sanitizing strawberries and keeping the populations of pathogenic bacteria in washing water lower than 0.6 ± 0.1 log CFU / mL.
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Affiliation(s)
- Iolanda Nicolau-Lapeña
- Food Technology Department, University of Lleida, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
| | - Maribel Abadias
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.
| | - Gloria Bobo
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Tomás Lafarga
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | | | - Ingrid Aguiló-Aguayo
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain..
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77
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Gavahian M, Pallares N, Al Khawli F, Ferrer E, Barba FJ. Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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78
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Xia Q, Zheng Y, Liu Z, Cao J, Chen X, Liu L, Yu H, Barba FJ, Pan D. Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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79
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Martins CM, Ferro DM, de Brito ES, Ferreira SRS. Industrial relevance of Tamarindus indica L. by-products as source of valuable active metabolites. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102518] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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80
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Costello KM, Smet C, Gutierrez-Merino J, Bussemaker M, Van Impe JF, Velliou EG. The impact of food model system structure on the inactivation of Listeria innocua by cold atmospheric plasma and nisin combined treatments. Int J Food Microbiol 2020; 337:108948. [PMID: 33197682 DOI: 10.1016/j.ijfoodmicro.2020.108948] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 08/14/2020] [Accepted: 10/25/2020] [Indexed: 12/14/2022]
Abstract
Novel processing methods such as cold atmospheric plasma (CAP) and natural antimicrobials like nisin, are of interest to replace traditional food decontamination approaches as, due to their mild nature, they can maintain desirable food characteristics, i.e., taste, texture, and nutritional content. However, the microbial growth characteristics (planktonic growth/surface colonies) and/or the food structure itself (liquid/solid surface) can impact the inactivation efficacy of these novel processing methods. More specifically, cells grown as colonies on a solid(like) surface experience a completely different growth environment to cells grown planktonically in liquid, and thus could display a different response to novel processing treatments through stress adaptation and/or cross protection mechanisms. The order in which combined treatments are applied could also impact their efficacy, especially if the mechanisms of action are complementary. This work presents a fundamental study on the efficacy of CAP and nisin, alone and combined, as affected by food system structure. More specifically, Listeria innocua was grown planktonically (liquid broth) or on a viscoelastic Xanthan gum gel system (1.5% w/v) and treated with CAP, nisin, or a combination of the two. Both the inactivation system, i.e., liquid versus solid(like) surface and the growth characteristics, i.e., planktonic versus colony growth, were shown to impact the treatment efficacy. The combination of nisin and CAP was more effective than individual treatments, but only when nisin was applied before the CAP treatment. This study provides insight into the environmental stress response/adaptation of L. innocua grown on structured systems in response to natural antimicrobials and novel processing technologies, and is a step towards the faster delivery of these food decontamination methods from the bench to the food industry.
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Affiliation(s)
- Katherine M Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Cindy Smet
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+), KU Leuven, Sustainable Chemical Process Technology, Ghent, Belgium
| | | | - Madeleine Bussemaker
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Jan F Van Impe
- School of Biosciences and Medicine, University of Surrey, Guildford GU2 7XH, UK
| | - Eirini G Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK.
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81
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Peng K, Koubaa M, Bals O, Vorobiev E. Recent insights in the impact of emerging technologies on lactic acid bacteria: A review. Food Res Int 2020; 137:109544. [DOI: 10.1016/j.foodres.2020.109544] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 12/14/2022]
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82
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Chen H, Green A, Martz K, Wu X, Alzahrani A, Warriner K. The progress of type II persisters of Escherichia coli O157:H7 to a non-culturable state during prolonged exposure to antibiotic stress with revival being aided through acid-shock treatment and provision of methyl pyruvate. Can J Microbiol 2020; 67:518-528. [PMID: 33125853 DOI: 10.1139/cjm-2020-0339] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Persisters are a form of dormancy in bacteria that provide temporary resistance to antibiotics. The following reports on the formation of Escherichia coli O157:H7 E318 type II persisters from a protracted (8 days) challenge with ampicillin. Escherichia coli O157:H7 followed a multiphasic die-off pattern with an initial rapid decline (Phase I) of susceptible cells that transitioned to a slower rate representing tolerant cells (Phase II). After 24 h post-antibiotic challenge, the E. coli O157:H7 levels remained relatively constant at 2 log CFU/mL (Phase III), but became non-culturable within 8-days (Phase IV). The revival of persisters in Phase III could be achieved by the removal of antibiotic stress, although those in Phase IV required an extended incubation period or application of acid-shock. The carbon utilization profile of persister cells was less diverse compared with non-persisters, with only methyl pyruvate being utilized from the range tested. Inclusion of methyl pyruvate in tryptic soy agar revived non-cultural persisters, presumably by stimulating metabolism. The results suggest that persisters could be subdivided into culturable or non-culturable cells, with the former representing a transition state to the latter. The study provided insights into how to revive cells from dormancy to aid enumeration and control.
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Affiliation(s)
- Heather Chen
- Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada.,Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Andrew Green
- Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada.,Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Kailey Martz
- Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada.,Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Xueyang Wu
- Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada.,Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Abdulhakeem Alzahrani
- Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada.,Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Keith Warriner
- Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada.,Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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83
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He Q, Guo M, Jin TZ, Arabi SA, Liu D. Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes. Int J Food Microbiol 2020; 337:108936. [PMID: 33161345 DOI: 10.1016/j.ijfoodmicro.2020.108936] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 09/19/2020] [Accepted: 10/10/2020] [Indexed: 02/07/2023]
Abstract
Development of novel and effective decontamination technologies to ensure the microbiological safety of fresh produce has gained considerable attention, mainly driven by numerous outbreaks. This work presented the first approach regarding to the application of the previously reported hurdle technologies on the sanitization of artificially contaminated cherry tomatoes. Thyme (Thymus daenensis) essential oil nanoemulsion (TEON, 8.28 nm in diameter with a narrow size distribution) was formulated via ultrasonic nanoemulsification, showing remarkably improved antimicrobial activity against Escherichia coli (E. coli) O157:H7, compared to the coarse emulsion. The antimicrobial effect of ultrasound (US), thyme essential oil nanoemulsion (TEON) and the combination of both treatments was assessed against E. coli O157:H7. The remarkable synergistic effects of the combined treatments were achieved, which decontaminated the E. coli populations by 4.49-6.72 log CFU/g on the surface of cherry tomatoes, and led to a reduction of 4.48-6.94 log CFU/sample of the total inactivation. TEON combined with US were effective in reducing the presence of bacteria in wastewater, which averted the potential detrimental effect of cross-contamination resulted from washing wastewater in fresh produce industry. Moreover, the treatments did not noticeably alter the surface color and firmness of cherry tomatoes. Therefore, ultrasound combined with TEON is a promising and feasible alternative for the reduction of microbiological contaminants, as well as retaining the quality characteristics of cherry tomatoes.
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Affiliation(s)
- Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | | | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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84
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Hashemi SMB, Jafarpour D. Ultrasound and malic acid treatment of sweet lemon juice: Microbial inactivation and quality changes. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14866] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | - Dornoush Jafarpour
- Department of Food Science and Technology College of Agriculture Islamic Azad University of Fasa Branch Fars Iran
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85
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Rocchetti G, Alcántara C, Bäuerl C, García-Pérez JV, Lorenzo JM, Lucini L, Collado MC, Barba FJ. Bacterial growth and biological properties of Cymbopogon schoenanthus and Ziziphus lotus are modulated by extraction conditions. Food Res Int 2020; 136:109534. [PMID: 32846595 DOI: 10.1016/j.foodres.2020.109534] [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: 05/11/2020] [Revised: 07/05/2020] [Accepted: 07/08/2020] [Indexed: 10/23/2022]
Abstract
The present study aims to evaluate the antibacterial activity and biological properties of two traditional Saharian plants (Cymbopogon schoenanthus and Ziziphus lotus). The plant extracts were obtained by using a different combination of extraction methods (conventional vs. ultrasound-assisted) and solvents (water vs. ethanol:water (50:50, v/v)). The antioxidant profile, anti-inflammatory activity and impact on bacterial growth (foodborne and probiotic bacteria) of the obtained extracts were assessed. The plant species showed the hierarchically more important role in determining the biological properties of the extracts, followed by extraction solvent and extraction conditions. Conventional Z. lotus hydroethanolic extracts showed the highest total phenolic content (20.4 mg GAE/g), while Z. lotus ethanol extracts from ultrasound-assisted process presented the highest content of carotenoids (0.15 mg/g). In addition, ultrasound-assisted Z. lotus hydroethanolic extracts presented the highest in vitro radical scavenging activity, being 7.93 mmol Trolox/g. Multivariate analysis statistics (PCA) showed that both the extraction methodology and the solvent used strongly affected the bacterial growth. Z. lotus mainly decreased the growth rate of S. aureus and L. innocua. Interestingly, the aqueous extracts of this plant as well as those from C. schoenanthus, obtained by conventional extraction, significantly increased the growth rate and the maximal optical density of L. casei. Aqueous extracts of both Z. lotus and C. schoenanthus slightly influenced the growth of Bifidobacterium. Overall, the extracts of these plants showed selective activities with respect to pathogens and probiotic bacteria and may provide an advantage both in terms of antimicrobial and prebiotic activity.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Cristina Alcántara
- Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain
| | - Christine Bäuerl
- Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain
| | - Jose V García-Pérez
- Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia 46022, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - María Carmen Collado
- Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100, Burjassot, València, Spain.
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86
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Peng K, Koubaa M, Bals O, Vorobiev E. Effect of Pulsed Electric Fields on the Growth and Acidification Kinetics of Lactobacillus delbrueckii Subsp. bulgaricus. Foods 2020; 9:E1146. [PMID: 32825249 PMCID: PMC7555770 DOI: 10.3390/foods9091146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/13/2020] [Accepted: 08/19/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to investigate the effect of pulsed electric fields (PEF) on the growth and acidification kinetics of Lactobacillus delbrueckii subsp. bulgaricus CFL1 during fermentation. The PEF treatments were applied during the fermentation process using a recirculation pump and a PEF treatment chamber coupled with a PEF generator. The medium flow rate through the chamber was first optimized to obtain the same growth and acidification kinetics than the control fermentation without medium recirculation. Different PEF intensities (60-428 V cm-1) were then applied to the culture medium to study the impact of PEF on the cells' behavior. The growth and acidification kinetics were recorded during the fermentation and the specific growth rates µ, pH, and acidification rate (dpH/dt) were assessed. The results obtained showed a biphasic growth by applying high PEF intensities (beyond 285 V cm-1) with the presence of two maximal specific growth rates and a decrease in the acidification activities. It was demonstrated that the cells were stressed during the PEF treatment, but presented an accelerated growth after stopping it, leading thereby to similar absorbance and pH at the end of the fermentation. These results show the great potential of PEF technology to be applied to generate low acidified products by performing PEF-assisted fermentations.
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Affiliation(s)
- Kaidi Peng
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 Allée du Réseau Jean-Marie Buckmaster, 60200 Compiègne, France
| | - Olivier Bals
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
| | - Eugène Vorobiev
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
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87
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Delorme MM, Guimarães JT, Coutinho NM, Balthazar CF, Rocha RS, Silva R, Margalho LP, Pimentel TC, Silva MC, Freitas MQ, Granato D, Sant’Ana AS, Duart MCK, Cruz AG. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.001] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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88
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Zhang H, Tikekar RV, Ding Q, Gilbert AR, Wimsatt ST. Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food-grade compounds. Compr Rev Food Sci Food Saf 2020; 19:2110-2138. [PMID: 33337103 DOI: 10.1111/1541-4337.12582] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 04/23/2020] [Accepted: 05/12/2020] [Indexed: 12/15/2022]
Abstract
There is a need to develop food processing technologies with enhanced antimicrobial capacity against foodborne pathogens. While considering the challenges of adequate inactivation of pathogenic microorganisms in different food matrices, the emerging technologies are also expected to be sustainable and have a minimum impact on food quality and nutrients. Synergistic combinations of food processing technologies and food-grade compounds have a great potential to address these needs. During these combined treatments, food processes directly or indirectly interact with added chemicals, intensifying the overall antimicrobial effect. This review provides an overview of the combinations of different thermal or nonthermal processes with a variety of food-grade compounds that show synergistic antimicrobial effect against pathogenic microorganisms in foods and model systems. Further, we summarize the underlying mechanisms for representative combined treatments that are responsible for the enhanced microbial inactivation. Finally, regulatory issues and challenges for further development and technical transfer of these new approaches at the industrial level are also discussed.
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Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Andrea R Gilbert
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Stratton T Wimsatt
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
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89
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Barba FJ, Roohinejad S, Ishikawa K, Leong SY, El-Din A Bekhit A, Saraiva JA, Lebovka N. Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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90
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Pereira MO, Guimarães JT, Ramos GL, do Prado-Silva L, Nascimento JS, Sant’Ana AS, Franco RM, Cruz AG. Inactivation kinetics of Listeria monocytogenes in whey dairy beverage processed with ohmic heating. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109420] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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91
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Efficacy of dual-frequency ultrasound and sanitizers washing treatments on quality retention of cherry tomato. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102348] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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92
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Potential of non-thermal N2 plasma-treated buffer (NPB) for inhibiting plant pathogenic bacteria and enhancing food storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109210] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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93
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94
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Križanović S, Tomašević M, Režek Jambrak A, Ćurko N, Gracin L, Lukić K, Kovačević Ganić K. Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of Brettanomyces bruxellensis Yeast in Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3302-3311. [PMID: 31515992 DOI: 10.1021/acs.jafc.9b03661] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The aim of this research was to investigate the short- and long-term effects of thermosonication and different physicochemical properties of wine on culturability, viability, and metabolic activity of Brettanomyces bruxellensis yeast. Thermosonication was conducted at 43 °C during 1, 2, and 3 min, while wine variations included several pH, alcohol, and sugar levels. Cell culturability and viability were determined immediately after treatment and during 90 days of storage, while metabolic activity was determined after 90 days of storage. Results showed that, although culturability was not confirmed in dry wines immediately after 3 min of treatment, thermosonication did not result in complete inactivation of the B. bruxellensis population. Herein, the first evidence of a viable but not culturable (VBNC) state of B. bruxellensis after thermosonication exposure was observed. Moreover, thermosonication reduced the production of volatile phenols. Obtained results suggest application of thermosonication for reduction of the B. bruxellensis population only in early stages of wine contamination.
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Affiliation(s)
- Stela Križanović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
- Ruđer Bošković Institute, Bijenička cesta 54, 10000 Zagreb, Croatia
| | - Marina Tomašević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Natka Ćurko
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Leo Gracin
- University Department of Marine Studies, University of Split, Ulica Ruđera Boškovića 37, 21000 Split, Croatia
| | - Katarina Lukić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Karin Kovačević Ganić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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95
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Pinto CA, Moreira SA, Fidalgo LG, Inácio RS, Barba FJ, Saraiva JA. Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure. Compr Rev Food Sci Food Saf 2020; 19:553-573. [PMID: 33325178 DOI: 10.1111/1541-4337.12534] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2019] [Revised: 12/10/2019] [Accepted: 12/16/2019] [Indexed: 12/12/2022]
Abstract
Food contamination with heat-resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques. Considering consumers' demands for minimally processed, fresh-like food products, nonthermal food-processing technologies, such as high-pressure processing (HPP), among others, are emerging as alternatives to the conventional thermal processing techniques. As no heat is applied to foods, vitamins, proteins, aromas, and taste are better kept when compared to thermal processes. Nevertheless, HPP is only able to destroy pathogenic and spoilage vegetative microorganisms to levels of pertinence for food safety, while bacterial spores remain. Regarding HRF spores (both ascospores and conidiospores), these seem to be more pressure-sensible than bacterial spores, despite a few cases, such as the ascospores of Byssochlamys spp., Neosartorya spp., and Talaromyces spp. that are resistant to high pressures and high temperatures, requiring the combination of both variables to be inactivated. This review aims to cover the literature available concerning the effects of HPP at room-like temperatures, and its combination with high temperatures, and high-pressure cycling, to inactivate fungi spores, including the main factors affecting spores' resistance to high-pressure, such as pH, water activity, nutritional composition of the food matrix and ascospore age, as well as the changes in the spore ultrastructure, and the parameters to consider regarding their inactivation by HPP.
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Affiliation(s)
- Carlos A Pinto
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Sílvia A Moreira
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal.,Escola Superior Agrária, Instituto Politécnico de Beja, Beja, Portugal
| | - Rita S Inácio
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Francisco J Barba
- Area de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Burjassot, Spain
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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96
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Al Daccache M, Koubaa M, Maroun RG, Salameh D, Louka N, Vorobiev E. Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples. Food Res Int 2020; 129:108840. [PMID: 32036887 DOI: 10.1016/j.foodres.2019.108840] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 11/12/2019] [Accepted: 11/18/2019] [Indexed: 01/26/2023]
Abstract
Hanseniaspora sp. yeast was stimulated using pulsed electric field (PEF) during the different fermentation phases. The impact of PEF parameters on the growth rate and substrate consumption was studied. The PEF intensities chosen for this study were mainly in the range of 72-285 V cm-1. A PEF treatment chamber was designed for this study with a ratio of 1:50 between the volume of the fermenter and the volume of the chamber. It allows the recycling of the culture medium using a peristaltic pump, and the yeast treatment by PEF during the fermentation. The continuous circulation of the medium allows avoiding the increase of the temperature inside the fermenter, the cell aggregation, as well as the agitation and the scale-up issues that are associated with the PEF treatment of the entire volume in batch mode. The maximal yeast growth rate was obtained using an electric field strength of 285 V cm-1 applied during both Lag and early exponential phase, and Log phase. This observation was accompanied by a faster consumption of glucose in the medium during the fermentation. Besides, the sensitivity of Hanseniaspora sp. yeast to PEF treatment was more pronounced during the Lag and early exponential phase than the Log phase. The results obtained exposed the great benefit of stimulating Hanseniaspora sp. yeast using moderate PEF as it reduces the fermentation time along with increasing the biomass concentration.
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Affiliation(s)
- Marina Al Daccache
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CS 60319, 60203 Compiègne Cedex, France; Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, France.
| | - Richard G Maroun
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Dominique Salameh
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Nicolas Louka
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Eugène Vorobiev
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CS 60319, 60203 Compiègne Cedex, France
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97
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Bahrami A, Moaddabdoost Baboli Z, Schimmel K, Jafari SM, Williams L. Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.009] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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98
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Pashazadeh B, Elhamirad AH, Hajnajari H, Sharayei P, Armin M. Optimization of the pulsed electric field -assisted extraction of functional compounds from cinnamon. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2019.101461] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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99
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Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.006] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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100
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Park JS, Ha JW. Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms. Food Microbiol 2019; 84:103277. [DOI: 10.1016/j.fm.2019.103277] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 05/08/2019] [Accepted: 07/22/2019] [Indexed: 10/26/2022]
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