51
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Modeling the effect of protein and fat on the thermal resistance of Salmonella enterica Enteritidis PT 30 in egg powders. Food Res Int 2022; 155:111098. [DOI: 10.1016/j.foodres.2022.111098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 02/23/2022] [Accepted: 03/02/2022] [Indexed: 11/23/2022]
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52
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da Silva MU, Sato J, Ribeiro PM, Janeiro V, Ribeiro LB, Vasconcellos RS. Modelling moisture adsorption isotherms for extruded dry pet foods. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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53
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Porto-Fett ACS, McCoy A, Shane LE, Henry E, Osoria M, Shoyer BA, Campano SG, Burson D, Luchansky JB. Fate of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli on Slices of Beef Bresaola During Refrigerated Storage. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.13918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The viability of multi-strain cocktails of geneticallymarked strains of Listeriamonocytogenes and Shigatoxin-producing Escherichiacoli (STEC) wereseparately monitored on slices of one brand of a commercially-producedbresaola (ca. pH 6.7 and aw 0.899) during extendedrefrigerated storage. Two slices (ca. 8 g each; ca. 10.2 cm wide, ca. 11 cmlong) of bresaola were layered horizontally within a nylon-polyethylene bag.The outer surface of each slice was inoculated (50 µL total; ca. 3.5 logCFU/package)with a rifampicin-resistant (100 mg/ml)cocktail of either L.monocytogenes (fivestrains) or STEC (eight strains). Bags were vacuum-sealed and then stored at 4°or 10°C for 180 or 90 days, respectively. In each of five trials, three bagswere analyzed for pathogen presence at each sampling interval via the USDA-ARSpackage rinse method. In general, levels of L. monocytogenes and STEC decreased by 3.0and 2.4log CFU/package, respectively, after 180 days when bresaola was stored at 4°C.When bresaola was stored at 10°C for 90 days, levels of L. monocytogenes and STEC decreased by 2.4 and 3.1log CFU/package, respectively. Thus, the (brand of) sliced bresaola evaluatedherein did not provide a favorable environment for either persistence oroutgrowth of surface-inoculated cells of L. monocytogenes or STEC.
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Affiliation(s)
- Anna C. S. Porto-Fett
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
| | - Ashley McCoy
- University of Nebraska Department of Animal Science
| | - Laura E. Shane
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
| | - Elizabeth Henry
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
| | - Manuela Osoria
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
| | - Bradley A. Shoyer
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
| | | | | | - John B. Luchansky
- USDA, ARS, Eastern Regional research Center Food Safety and Interventions Technologies
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54
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Flock G, Richardson M, Pacitto-Reilly D, Anderson N, Chen F, Ahnrud G, Mendoza A, Senecal A. Survival of Salmonella enterica in Military Low-Moisture Food Products during Long-Term Storage at 4, 25, and 40°C. J Food Prot 2022; 85:544-552. [PMID: 34669966 DOI: 10.4315/jfp-21-321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Accepted: 10/19/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Salmonella enterica has been increasingly implicated in foodborne outbreaks involving low-moisture foods (LMF) during the recent decade. This study aimed to investigate the potential for persistence of S. enterica in a range of LMF during storage at three temperatures. LMF products, boil-in-bag eggs (freeze-dried product), chocolate protein drink, cran-raspberry First Strike bars, mocha dessert bar, and peanut butter, were inoculated with a five-strain cocktail of S. enterica and stored at 4, 25, or 40°C for 36 months. Salmonella populations remained above 7 log CFU/g in all products stored at 4°C and above 6 log CFU/g in products stored at 25°C, excluding the cran-raspberry First Strike bars. Storage at 40°C resulted in Salmonella populations above 5.5 log CFU/g in boil-in-bag eggs after 36 months and demonstrated survivability for 12 months or less in the other five products. Additionally, a mocha bar production temperature profile study identified rapid cooling of bars in which the temperatures reached would have no measurable impact on Salmonella populations. The results indicate the ability of Salmonella to survive in a variety of LMF category foods, even under adverse storage conditions and identifies how the food matrix may affect Salmonella survivability. The data indicate the importance of establishing food processing procedures that adequately mitigate the presence of Salmonella throughout food processing systems, while also increasing comprehensive understanding of Salmonella survivability mechanisms. HIGHLIGHTS
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Affiliation(s)
- Genevieve Flock
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Michelle Richardson
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Dominique Pacitto-Reilly
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Nathan Anderson
- Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Fangyu Chen
- Binjiang Center, Binjiang Boulevard, Lujiazui, Pudong, Shanghai 200120, People's Republic of China
| | - Gianna Ahnrud
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Alma Mendoza
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Andre Senecal
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
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55
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Kragh ML, Obari L, Caindec AM, Jensen HA, Truelstrup Hansen L. Survival of Listeria monocytogenes, Bacillus cereus and Salmonella Typhimurium on sliced mushrooms during drying in a household food dehydrator. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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56
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Kim WJ, Karuppuchamy V, Heldman DR. Evaluation of maximum wall shear stress from air impingement to remove food deposits from stainless steel surfaces. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110825] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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57
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Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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58
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Jeong KO, Kim SS, Park SH, Kang DH. Inactivation of Salmonella enterica Serovar Typhimurium and Staphylococcus aureus in Rice by Radio Frequency Heating. J Food Prot 2022; 85:380-383. [PMID: 34614177 DOI: 10.4315/jfp-21-275] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Accepted: 10/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The objectives of this study were to determine the effect of the milling degree (MD) of rice (Oryza sativa L.) on the heating rate, pathogen inactivation (Salmonella Typhimurium and Staphylococcus aureus), and color change resulting from radio frequency (RF) heating. Rice samples inoculated with pathogens were placed in a polypropylene jar and subjected to RF heating for 0 to 75 s. The heating rate of rice with a 2% MD was the highest during RF heating, followed by those with a 0, 8, and 10% MD; the reduction of pathogens showed the same trend. The reductions of pathogen levels in rice with MDs of 0 and 2% were significantly higher than those observed for rice with MDs of 8 and 10% under the same treatment conditions. For example, log reductions of Salmonella Typhimurium in rice by 55-s RF heating were 3.64, 5.19, 2.18, and 1.80 for MDs of 0, 2, 8, and 10%, respectively. At the same treatment conditions, log reductions of S. aureus were 2.77, 5.08, 1.15, and 0.90 for MDs of 0, 2, 8, and 10%, respectively. The color of rice measured according to L*, a*, and b* was not significantly altered after RF heating, regardless of the MD. Therefore, the MD of rice should be considered before RF heating is applied to inactivate foodborne pathogens. HIGHLIGHTS
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Affiliation(s)
- Ki-Ok Jeong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang-Soon Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.,Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea
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59
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Xie M, Pu H, Hu Q, Su A, Mariga AM, Li X, Yang W. Effects of A
w
Storage Condition on Quality Deterioration of Dried Cabbages. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Minhao Xie
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Haoliang Pu
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Qiuhui Hu
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Anxiang Su
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Alfred Mugambi Mariga
- School of Agriculture and Food Science Meru University of Science Technology P.O. Box 972‐60400 Meru Kenya
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
| | - Wenjian Yang
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
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60
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von Hertwig AM, Prestes FS, Nascimento MS. Biofilm formation and resistance to sanitizers by Salmonella spp. Isolated from the peanut supply chain. Food Res Int 2022; 152:110882. [DOI: 10.1016/j.foodres.2021.110882] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 12/02/2021] [Accepted: 12/04/2021] [Indexed: 11/04/2022]
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61
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Zambon A, Zulli R, Boldrin F, Spilimbergo S. Microbial inactivation and drying of strawberry slices by supercritical CO2. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105430] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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62
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Replacing synthetic antioxidants in food emulsions with microparticles from green acerola ( ). FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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63
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Chai HE, Hwang CA, Huang L, Wu VC, Sheen LY. Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108556] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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64
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Inhibition of Staphylococcus aureus on a laboratory medium and black peppercorns by individual and combinations of essential oil vapors. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108487] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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65
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Korus A. Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale ( Brassica oleracea L. var. acephala) leaves. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:279-287. [PMID: 35068572 PMCID: PMC8758846 DOI: 10.1007/s13197-021-05012-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Revised: 12/18/2020] [Accepted: 01/29/2021] [Indexed: 11/12/2022]
Abstract
Dried vegetables are widely used in food production. Kale leaves, due to their high health-promoting properties, can be a valuable raw material for drying. The aim of the study was to evaluate the effect of blanching, drying methods (air-drying, freeze-drying), the time and temperature of storage on the content of ash, minerals, vitamins B1, B2, and tocopherols in dried kale products. The dried products were evaluated directly after processing and after 12 months of storage at ambient temperature, 18–20 °C and cold temperature, 8–10 °C. In 100 g dry matter from fresh raw material the dominant minerals were potassium (2613 mg), calcium (1346 mg), phosphorus (432 mg), magnesium (129 mg). Kale leaves had 0.828 mg vitamin B1, 1.533 mg vitamin B2 and 16.55 mg total tocopherols per 100 g of dry matter. Blanching, applied prior to drying, significantly reduced the levels of minerals (3–38%) and vitamins (8–45%), except for calcium, zinc and manganese. This pre-treatment had, however, a beneficial effect, especially on vitamin retention during the storage of dried products. After 12 month storage, the losses of vitamin B1, B2 and total tocopherols in dried, previously blanched, raw materials ranged from 3 to 10%, 1 to 4%, and 1 to 16%, respectively, depending on the type of sample. In the dried products obtained from unblanched raw material, the losses were larger and amounted to 10–17%, 8–16% and 4–17%, respectively. Throughout drying and storage, the minerals examined were fairly stable. Dried kale is generally a good source of minerals and vitamins. However, blanching before drying is recommended. In addition, freeze-drying and storage in cold temperature allows for higher vitamin preservation in dried kale.
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Affiliation(s)
- Anna Korus
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Street, 30-149 Krakow, Poland
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66
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Canakapalli SS, Sheng L, Wang L. Survival of common foodborne pathogens on dates, sundried tomatoes, and dried pluots at refrigerated and ambient temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112632] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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67
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XAVIER VIVIANEL, FEITOZA GEORGES, BARBOSA JULYANNEMARIAL, ARAÚJO KATARYNNASDE, SILVA MÁRCIAVDA, CORREIA MARIATEREZAS, SOUZA MARTHYNAPDE, CARNEIRO-DA-CUNHA MARIADASGRAÇAS. Nutritional and technological potential of Umbu (Spondias tuberosa Arr. Cam.) processing by-product flour. AN ACAD BRAS CIENC 2022; 94:e20200940. [DOI: 10.1590/0001-3765202220200940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Accepted: 08/30/2020] [Indexed: 11/22/2022] Open
Affiliation(s)
- VIVIANE L. XAVIER
- Universidade Federal de Pernambuco (UFPE), Brazil; Universidade Federal de Pernambuco (UFPE), Brazil
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68
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Pilot-scale generation of plasma processed air and its influence on microbial count, microbial diversity, and selected quality parameters of dried herbs. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102890] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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69
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Developing microencapsulated powders containing polyphenols and pectin extracted from Georgia-grown pomegranate peels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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70
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Diaz CI, Molina S, Smith MW, Rohla C, Ma LM. Prevalence of Shiga Toxin-Producing Escherichia coli and Salmonella in Native Pecan Orchards as Influenced by Waiting Periods between Grazing and Harvest. J Food Prot 2022; 85:36-43. [PMID: 34499730 DOI: 10.4315/jfp-21-163] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 09/07/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Animals (grazing, working, or intrusion) in produce production areas may present a potential contamination source of foodborne pathogens on produce. Cattle grazing on native pecan production orchards, a common practice in the southern United States, provides an opportunity to study the impact of grazing practice and waiting periods on contamination rates of foodborne pathogens of tree nuts. Therefore, the objective of this study was to determine the prevalence of Salmonella and Shiga toxin-producing Escherichia coli (STEC) in native pecan production orchards as influenced by waiting periods between grazing cattle and pecan harvest. Soil (10 g), cattle feces (10 g), and in-shell pecans (25 g) were sampled from five cattle-grazed orchards in areas with cattle removed 2 or 4 months before harvest and not removed. Five nongrazing orchards were sampled at harvest for comparison. Detection and isolation of the pathogens were performed by enrichment, selective isolation, and multiplex PCR. Statistical analyses were performed using contingency tables with Pearson's chi-square test. The prevalence of STEC (36%) and Salmonella (29%) in cattle-grazed orchards was significantly higher than in nongrazed orchards (13 and 7%, respectively). STEC prevalence in cattle-grazed orchards was higher (38%) in areas with cattle at harvest than in fenced areas where cattle were removed 2 (29%) and 4 (27%) months before harvest. Salmonella prevalence was similar in areas without fencing (31%) and areas with cattle removed at 2 (22%) and 4 (30%) months before harvest. However, there were no significant differences (P > 0.05) in contamination rates between waiting periods for either pathogen, suggesting a limited impact of waiting periods on reducing the risk of contamination. HIGHLIGHTS
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Affiliation(s)
- Claudia I Diaz
- Institute for Biosecurity and Microbial Forensics, Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater, Oklahoma 74078
| | - Santiago Molina
- Institute for Biosecurity and Microbial Forensics, Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater, Oklahoma 74078
| | - Michael W Smith
- Department of Horticulture and Landscape Architecture, Oklahoma State University, Stillwater, Oklahoma 74078
| | - Charles Rohla
- Noble Research Institute, Ardmore, Oklahoma 73401, USA
| | - Li Maria Ma
- Institute for Biosecurity and Microbial Forensics, Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater, Oklahoma 74078
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71
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Carvacrol and Thymol Combat Desiccation Resistance Mechanisms in Salmonella enterica Serovar Tennessee. Microorganisms 2021; 10:microorganisms10010044. [PMID: 35056493 PMCID: PMC8779931 DOI: 10.3390/microorganisms10010044] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/22/2021] [Accepted: 12/23/2021] [Indexed: 11/16/2022] Open
Abstract
Some Salmonella enterica serovars are frequently associated with disease outbreaks in low-moisture foods (LMF) due to their ability to adapt efficiently to desiccation stress. These serovars are often persistent during food processing. Disruption of these resistance responses was accomplished previously using the membrane-active lipopeptide, paenibacterin. This study was initiated to determine how desiccation resistance mechanisms are overcome when Salmonella Tennessee, a known resistant serovar, is treated with the membrane-active food additives carvacrol and thymol. Knowing that the minimum inhibitory concentrations (MICs) of carvacrol and thymol against Salmonella Tennessee are 200 and 100 µg/mL, the concentrations tested were 100–400 and 50–200 µg/mL, respectively. Results show that desiccation-adapted Salmonella Tennessee, prepared by air drying at 40% relative humidity and 22–25 °C for 24 h, was not inactivated when exposed for 4.0 h to less than 2xMIC of the two additives. Additionally, treatment of desiccation-adapted Salmonella Tennessee for 120 min with carvacrol and thymol at the MIC-level sensitized the cells (1.4–1.5 log CFU/mL reduction) to further desiccation stress. Treating desiccation-adapted Salmonella Tennessee with carvacrol and thymol induced leakage of intracellular potassium ions, reduced the biosynthesis of the osmoprotectant trehalose, reduced respiratory activity, decreased ATP production, and caused leakage of intracellular proteins and nucleic acids. Carvacrol, at 200–400 µg/mL, significantly downregulated the transcription of desiccation-related genes (proV, STM1494, and kdpA) as determined by the reverse-transcription quantitative PCR. The current study revealed some of the mechanisms by which carvacrol and thymol combat desiccation-resistant Salmonella Tennessee, raising the feasibility of using these additives to control desiccation-adapted S. enterica in LMF.
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72
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Lauer JR, Simsek S, Bergholz TM. Fate of Salmonella and Enterohemorrhagic Escherichia coli on Wheat Grain. J Food Prot 2021; 84:2109-2115. [PMID: 34347868 DOI: 10.4315/jfp-21-076] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 08/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Wheat flour has been connected to outbreaks of foodborne illnesses with increased frequency in recent years, specifically, outbreaks involving Salmonella enterica and enterohemorrhagic Escherichia coli (EHEC). However, there is little information regarding the survival of these pathogens on wheat grain during long-term storage in a low-moisture environment. This study aims to evaluate the long-term survival of these enteric pathogens on wheat grain over the course of a year. Hard red spring wheat was inoculated with strains of four serovars of Salmonella (Enteritidis, Agona, Tennessee, and Montevideo) and six serotypes of EHEC (O157:H7, O26:H11, O121:H19, O45:NM, O111:H8, and O103:H2) in triplicate, sealed in Mylar bags to maintain the water activity, and stored at room temperature (22 ± 1°C). The survival of each pathogen was evaluated by plating onto differential media. Viable counts of strains from all four serovars of Salmonella (Enteritidis, Agona, Tennessee, and Montevideo) were detected on wheat grain stored at room temperature (22 ± 1°C) for the duration of the study (52 weeks). Viable counts of strains from EHEC serotypes O45:NM, O111:H8, and O26:H11 were only detected for 44 weeks, and strains from serotypes O157:H7, O121:H19, and O103:H2 were only detected for 40 weeks until they passed below the limit of detection (2.0 log CFU/g). The D-values were found to be significantly different between Salmonella and EHEC (adjusted P ≤ 0.05) with Salmonella D-values ranging from 22.9 ± 2.2 weeks to 25.2 ± 1.0 weeks and EHEC D-values ranging from 11.4 ± 0.6 weeks to 13.1 ± 1.8 weeks. There were no significant differences among the four Salmonella strains or among the six EHEC strains (adjusted P > 0.05). These observations highlight the wide range of survival capabilities of enteric pathogens in a low-moisture environment and confirm these pathogens are a food safety concern when considering the long shelf life of wheat grain and its products. HIGHLIGHTS
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Affiliation(s)
- Jessica R Lauer
- Department of Microbiological Sciences, North Dakota State University, Fargo, North Dakota 58108
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108
| | - Teresa M Bergholz
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
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73
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Sharma R, Singh A, Yemmireddy V. Effect of storage relative humidity on the survival kinetics of salmonella spp., in different tree nut flours. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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74
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Genetic Determinants of Stress Resistance in Desiccated Salmonella enterica. Appl Environ Microbiol 2021; 87:e0168321. [PMID: 34586905 DOI: 10.1128/aem.01683-21] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Enteric pathogens, including Salmonella, are capable of long-term survival after desiccation and resist heat treatments that are lethal to hydrated cells. The mechanisms of dry-heat resistance differ from those of wet-heat resistance. To elucidate the mechanisms of dry-heat resistance in Salmonella, screening of the dry-heat resistance of 108 Salmonella strains, representing 39 serotypes, identified the 22 most resistant and the 8 most sensitive strains for comparative genome analysis. A total of 289 genes of the accessory genome were differently distributed between resistant and sensitive strains. Among these genes, 28 proteins with a putative relationship to stress resistance were selected for to quantify relative gene expression before and after desiccation and expression by solid-state cultures on agar plates relative to cultures growing in liquid culture media. Of these 28 genes, 15 genes were upregulated (P < 0.05) after desiccation or by solid-state cultures on agar plates. These 15 genes were cloned into the low-copy-number vector pRK767 under the control of the lacZ promoter. The expression of 6 of these 15 genes increased (P < 0.05) resistance to dry heat and to treatment with pressure of 500 MPa. Our finding extends the knowledge of mechanisms of stress resistance in desiccated Salmonella to improve control of this bacterium in dry food. IMPORTANCE This study directly targeted an increasing threat to food safety and developed knowledge and targeted strategies that can be used by the food industry to help reduce the risk of foodborne illness in their dry products and thereby reduce the overall burden of foodborne illness. Genomic and physiological analyses have elucidated mechanisms of bacterial resistance to many food preservation technologies, including heat, pressure, disinfection chemicals, and UV light; however, information on bacterial mechanisms of resistance to dry heat is scarce. Mechanisms of tolerance to desiccation likely also contribute to resistance to dry heat, but this assumption has not been verified experimentally. It remains unclear how mechanisms of resistance to wet heat relate to dry-heat resistance. Thus, this study will fill a knowledge gap to improve the safety of dry foods.
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Haendiges J, Davidson GR, Pettengill JB, Reed E, Ramachandran P, Blessington T, Miller JD, Anderson N, Myoda S, Brown EW, Zheng J, Tikekar R, Hoffmann M. Genomic evidence of environmental and resident Salmonella Senftenberg and Montevideo contamination in the pistachio supply-chain. PLoS One 2021; 16:e0259471. [PMID: 34735518 PMCID: PMC8568146 DOI: 10.1371/journal.pone.0259471] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Accepted: 10/19/2021] [Indexed: 12/04/2022] Open
Abstract
Pistachios have been implicated in two salmonellosis outbreaks and multiple recalls in the U.S. This study performed an in-depth retrospective data analysis of Salmonella associated with pistachios as well as a storage study to evaluate the survivability of Salmonella on inoculated inshell pistachios to further understand the genetics and microbiological dynamics of this commodity-pathogen pair. The retrospective data analysis on isolates associated with pistachios was performed utilizing short-read and long-read sequencing technologies. The sequence data were analyzed using two methods: the FDA's Center for Food Safety and Applied Nutrition Single Nucleotide Polymorphism (SNP) analysis and Whole Genome Multilocus Sequence Typing (wgMLST). The year-long storage study evaluated the survival of five strains of Salmonella on pistachios stored at 25 °C at 35% and 54% relative humidity (RH). Our results demonstrate: i) evidence of persistent Salmonella Senftenberg and Salmonella Montevideo strains in pistachio environments, some of which may be due to clonal resident strains and some of which may be due to preharvest contamination; ii) presence of the Copper Homeostasis and Silver Resistance Island (CHASRI) in Salmonella Senftenberg and Montevideo strains in the pistachio supply chain; and iii) the use of metagenomic analysis is a novel tool for determining the composition of serovar survival in a cocktail inoculated storage study.
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Affiliation(s)
- Julie Haendiges
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland, United States of America
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, United States of America
| | - Gordon R Davidson
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland, United States of America
| | - James B Pettengill
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland, United States of America
| | - Elizabeth Reed
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland, United States of America
| | - Padmini Ramachandran
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland, United States of America
| | - Tyann Blessington
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland, United States of America
| | - Jesse D Miller
- Neogen Corporation, Lansing, Michigan, United States of America
| | - Nathan Anderson
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, Bedford Park, Illinois, United States of America
| | - Sam Myoda
- IEH Incorporated, Seattle, Washington, United States of America
| | - Eric W Brown
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland, United States of America
| | - Jie Zheng
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland, United States of America
| | - Rohan Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, United States of America
| | - Maria Hoffmann
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland, United States of America
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76
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Induction of the Viable but Non-Culturable State in Salmonella Contaminating Dried Fruit. Appl Environ Microbiol 2021; 88:e0173321. [PMID: 34731057 PMCID: PMC8788685 DOI: 10.1128/aem.01733-21] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Salmonella can become viable but nonculturable (VBNC) in response to environmental stressors, but the induction of the VBNC state in Salmonella contaminating ready-to-eat dried fruit is poorly characterized. Dried apples, strawberries, and raisins were mixed with a five-strain cocktail of Salmonella at 4% volume per weight of dried fruit at 109 CFU/g. The inoculated dried fruit were then dried in desiccators at 25°C until the water activity (aw) approximated that of the uninoculated dried fruit. However, Salmonella could not be recovered after drying, not even after enrichment, suggesting a population reduction of approximately 8 log CFU/g. To assess the potential impact of storage temperature on survival, dried apples were spot-inoculated with the Salmonella cocktail, dried under ambient atmosphere at 25°C, and stored at 4 and 25°C. Spot inoculation permitted recovery of Salmonella on dried apple after drying, with the population of Salmonella decreasing progressively on dried apples stored at 25°C until it was undetectable after about 46 days, even following enrichment. The population decline was noticeably slower at 4°C, with Salmonella being detected until 82 days. However, fluorescence microscopy and laser scanning confocal microscopy with the LIVE/DEAD BacLight bacterial viability system at time points at which no Salmonella could be recovered on growth media even following enrichment showed that a large proportion (56 to 85%) of the Salmonella cells on the dried fruit were viable. The data suggest that the unique combination of stressors in dried fruit can induce large numbers of VBNC cells of Salmonella. IMPORTANCESalmonella is a leading foodborne pathogen globally causing numerous outbreaks of foodborne illnesses and remains the leading contributor to deaths attributed to foodborne disease in the United States and other industrialized nations. Therefore, efficient detection methods for Salmonella contaminating food are critical for public health and food safety. Culture-based microbiological methods are considered the gold standard for the detection and enumeration of Salmonella in food. Findings from this study suggest that unique stressors on dried fruit can induce the VBNC state in Salmonella, thus rendering it undetectable with culture-based methods even though the bacteria remain viable. Therefore, strong consideration should be given to using, in addition to culture-based methods, microscopic and molecular methods for the accurate detection of all viable and/or culturable cells of Salmonella contaminating dried fruit, as all of these cells have the potential to cause human illness.
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Suehr QJ, Liu X, Grasso-Kelley EM, Anderson NM. Predictive Microbial Modeling of Enterococcus faecium NRRL B-2354 Inactivation during Baking of a Multicomponent Low-Moisture Food. J Food Prot 2021; 84:1990-2001. [PMID: 34189582 DOI: 10.4315/jfp-21-036] [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] [Received: 01/26/2021] [Accepted: 06/28/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The use of baking ovens as a microbial kill step should be validated based on results of thermal inactivation models. Although traditional isothermal models may not be appropriate for these dynamic processes, they are being used by the food industry. Previous research indicates that the impact of additional process conditions, such as humidity, should be considered when validating thermal processes for the control of microbial hazards in low-moisture foods. In this study, the predictive performance of traditional and modified thermal inactivation kinetic models accounting for process humidity were assessed for predicting inactivation of Enterococcus faecium NRRL B-2354 in a multi-ingredient composite food during baking. Ingredients (milk powder, protein powder, peanut butter, and whole wheat flour) were individually inoculated to achieve ∼6 log CFU/g, equilibrated to a water activity of 0.25, and then mixed to form a cookie dough. An isothermal inactivation study was conducted for the dough to obtain traditional D- and z-values (n = 63). In a separate experiment, cookies were baked under four dynamic heating conditions: 135°C, high humidity; 135°C, low humidity; 150°C, high humidity; and 150°C, low humidity. Process humidity measurements; time-temperature profiles for the product core, surface, and bulk air; and microbial survivor ratios were collected for the four conditions at six residence times (n = 144). The traditional isothermal model had a high root mean square error (RMSE) of 856.51 log CFU/g, significantly overpredicting bacterial inactivation during the process. The modified model accounting for the dynamic time-temperature profile and process humidity data was a better predictor with an RMSE of 0.55 log CFU/g. These results indicate the importance of accounting for additional process parameters in baking inactivation models and that model performance can be improved by utilizing model parameters obtained directly from industrial-scale experimental data. HIGHLIGHTS
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Affiliation(s)
- Quincy J Suehr
- U.S. Food and Drug Administration, Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Xiyang Liu
- Department of Food Science and Nutrition, Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Elizabeth M Grasso-Kelley
- Department of Food Science and Nutrition, Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Nathan M Anderson
- U.S. Food and Drug Administration, Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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Bourdichon F, Betts R, Dufour C, Fanning S, Farber J, McClure P, Stavropoulou DA, Wemmenhove E, Zwietering MH, Winkler A. Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms? Int J Food Microbiol 2021; 356:109351. [PMID: 34500287 DOI: 10.1016/j.ijfoodmicro.2021.109351] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 07/16/2021] [Accepted: 07/28/2021] [Indexed: 11/27/2022]
Abstract
Processing environment monitoring is gaining increasing importance in the context of food safety management plans/HACCP programs, since past outbreaks have shown the relevance of the environment as contamination pathway, therefore requiring to ensure the safety of products. However, there are still many open questions and a lack of clarity on how to set up a meaningful program, which would provide early warnings of potential product contamination. Therefore, the current paper aims to summarize and evaluate existing scientific information on outbreaks, relevant pathogens in low moisture foods, and knowledge on indicators, including their contribution to a "clean" environment capable of limiting the spread of pathogens in dry production environments. This paper also outlines the essential elements of a processing environment monitoring program thereby supporting the design and implementation of better programs focusing on the relevant microorganisms. This guidance document is intended to help industry and regulators focus and set up targeted processing environment monitoring programs depending on their purpose, and therefore provide the essential elements needed to improve food safety.
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Affiliation(s)
- François Bourdichon
- Food Safety, Microbiology, Hygiene, 16 Rue Gaston de Caillavet, 75015 Paris, France; Facoltà di Scienze Agrarie, Alimentarie Ambientali, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy.
| | - Roy Betts
- Campden BRI, Chipping Campden, Gloucestershire, United Kingdom
| | - Christophe Dufour
- Mérieux NutriSciences, 25 Boulevard de la Paix, 95891 Cergy Pontoise, France
| | - Séamus Fanning
- UCD - Centre for Food Safety, University College Dublin, Belfield, Dublin D04 N2E5, Ireland
| | - Jeffrey Farber
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Peter McClure
- Mondelēz International, Bournville Lane, Birmingham B30 2LU, United Kingdom
| | | | | | - Marcel H Zwietering
- Food Microbiology, Wageningen University, PO Box 17, 6700AA, Wageningen, The Netherlands
| | - Anett Winkler
- Cargill Germany GmbH, Cerestar str. 2, D-47809 Krefeld, Germany
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80
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Cella A, Ludke J, Coldebella A, Ludke M, Siqueira H, Oliveira Jr J, Peripolli V, Bianchi I. Nutritional and quality changes in piglet concentrate affected by formulation and storage. ARQ BRAS MED VET ZOO 2021. [DOI: 10.1590/1678-4162-12396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
ABSTRACT The aim of this study was to evaluate the variations in the stability and nutrient concentration in concentrates for piglet feeding. Five treatments were established: T1 - Control, standard concentrate formulation (SCF); T2 - PXMore5, SCF with more 5% vitamin-mineral premix (VMP); T3 - PXLess5, SCF with less 5% VMP. All these three treatments used 400kg batches in an INTECNIAL mixer; T4 - FeedMixer, SCF using a 4,000kg batch in an IMOTO mixer; T5 - PremixMixer, SCF using a 1,200kg batch in an MUYANG mixer. For each treatment, bags of 20kg were stored in three storage places for four months where room temperature and relative humidity was recorded daily. The concentration of nutrients was evaluated through centesimal and mineral analysis. The water activity of concentrate was affected by temperature and relative air humidity in different storage places. The greatest variation in concentration of crude protein, mineral residue, copper, zinc, and selenium was due to the PremixMixer treatment. Regarding the guaranteed levels, the critical value was verified only for the chrome concentration.
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Affiliation(s)
- A. Cella
- Instituto Federal Catarinense, Brazil
| | | | | | | | | | | | - V. Peripolli
- Instituto Federal Catarinense, Brazil; Instituto Federal Catarinense, Brazil
| | - I. Bianchi
- Instituto Federal Catarinense, Brazil; Instituto Federal Catarinense, Brazil
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81
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Survival of Escherichia coli O157:H7 during Moderate Temperature Dehydration of Plant-Based Foods. Foods 2021; 10:foods10092162. [PMID: 34574271 PMCID: PMC8469793 DOI: 10.3390/foods10092162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 08/25/2021] [Accepted: 08/30/2021] [Indexed: 01/03/2023] Open
Abstract
The effect of moderate-temperature (≤60 °C) dehydration of plant-based foods on pathogen inactivation is unknown. Here, we model the reduction of E. coli O157:H7 as a function of product-matrix, aw, and temperature under isothermal conditions. Apple, kale, and tofu were each adjusted to aw 0.90, 0.95, or 0.99 and inoculated with an E. coli O157:H7 cocktail, followed by isothermal treatment at 49, 54.5, or 60.0 °C. The decimal reduction time, or D-value, is the time required at a given temperature to achieve a 1 log reduction in the target microorganism. Modified Bigelow-type models were developed to determine D-values which varied by product type and aw level, ranging from 3.0–6.7, 19.3–55.3, and 45.9–257.4 min. The relative impact of aw was product dependent and appeared to have a non-linear impact on D-values. The root mean squared errors of the isothermal-based models ranged from 0.75 to 1.54 log CFU/g. Second, we performed dynamic drying experiments. While the isothermal results suggested significant microbial inactivation might be achieved, the dehydrator studies showed that the combination of low product temperature and decreasing aw in the pilot-scale system provided minimal inactivation. Pilot-scale drying at 60 °C only achieved reductions of 3.1 ± 0.8 log in kale and 0.67 ± 0.66 log in apple after 8 h, and 0.69 ± 0.67 log in tofu after 24 h. This illustrates the potential limitations of dehydration at ≤60 °C as a microbial kill step.
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82
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Channaiah LH, Michael M, Acuff JC, Phebus RK, Thippareddi H, Milliken G. Thermal inactivation of Salmonella during hard and soft cookies baking process. Food Microbiol 2021; 100:103874. [PMID: 34416949 DOI: 10.1016/j.fm.2021.103874] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 07/02/2021] [Accepted: 07/21/2021] [Indexed: 11/29/2022]
Abstract
This study validated a simulated commercial baking processes for hard and soft cookies to control Salmonella, and determined D- and z-values of 7-serotype Salmonella (Newport, Senftenberg, Tennessee, Typhimurium, and three isolates from dry pet food) cocktail in cookie doughs. Cookie doughs were prepared using flour mist-inoculated with the Salmonella cocktail. Hard and soft cookies were baked at 185 °C for 16 min and 165.6 °C for 22 min, respectively, followed by 30 min of ambient air cooling. D-values of the cocktail in cookie doughs were determined using thermal-death-time disks. Studies were designed as randomized complete blocks with three replications as blocks (α = 0.05). Salmonella populations decreased by > 5 log CFU/g in hard and soft cookies at 11.5 and 20.5 min of baking, respectively. Salmonella was not detected in hard cookies at the end of baking (as determined by enrichment), whereas in soft cookies, 0.6 log CFU/g Salmonella was present at the end of baking and cooling. Salmonella D-values in hard cookie dough at 60, 65 and 70 °C were 59.6, 28.1 and 11.9 min, respectively; while in soft cookie dough they were 62.3, 28.6 and 14.4 min, respectively. The Salmonella z-values in hard and soft cookie doughs were 14.5 and 15.8 °C, respectively.
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Affiliation(s)
| | - Minto Michael
- School of Food Science, 202 Food Science and Human Nutrition Building, Washington State University, Pullman, WA, 99164, USA.
| | - Jennifer C Acuff
- Food Science Department, University of Arkansas, Fayetteville, AR, 72704, USA
| | - Randall K Phebus
- Food Science Institute, 223 Call Hall, Kansas State University, Manhattan, KS, 66506, USA
| | | | - George Milliken
- Department of Statistics, Kansas State University, Manhattan, KS, 66506, USA
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83
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Dhaliwal HK, Gänzle M, Roopesh MS. Influence of drying conditions, food composition, and water activity on the thermal resistance of Salmonella enterica. Food Res Int 2021; 147:110548. [PMID: 34399525 DOI: 10.1016/j.foodres.2021.110548] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
Salmonella contamination of low-water activity (aw) foods poses a serious concern worldwide. The present study was conducted to assess the effects of drying conditions, food composition, and water activity on the desiccation tolerance and thermal resistance of S. Enteritidis FUA1946, S. Senftenberg ATCC43845 and S. Typhimurium ATCC13311 in pet food, binder formulation, and skim milk powder. The samples were wet inoculated with the individual Salmonella strains and were equilibrated to aw 0.33 and 0.75, followed by an isothermal treatment at 70 °C. The thermal inactivation data was fitted to the Weibull model. Irrespective of the aw, food composition and physical structure of the selected foods, strain S. Enteritidis FUA1946 displayed the highest desiccation and thermal resistance, followed by S. Senftenberg ATCC43845 and S. Typhimurium ATCC13311. The food matrix and strain type significantly (p < 0.05) influenced the thermal resistance of microorganisms in foods along with aw change during thermal treatments. To further study the effect of food composition, an additional set of experiments using dry inoculation of the resistant Salmonella strain in the low-aw foods was designed. Significant (p < 0.05) matrix-dependent interaction on Salmonella reduction was observed. The water adsorption isotherms of selected low-aw foods were measured at 20 and 70 °C to relate the thermal inactivation kinetics with the change in the aw. The characterization of thermal resistance of the Salmonella serovars in low-aw products with different compositions and aw in this study may be used for the validation of thermal challenge studies.
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Affiliation(s)
- Harleen Kaur Dhaliwal
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - M S Roopesh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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84
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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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85
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Streufert RK, Keller SE, Salazar JK. Relationship of Growth Conditions to Desiccation Tolerance of Salmonella enterica, Escherichia coli, and Listeria monocytogenes. J Food Prot 2021; 84:1380-1384. [PMID: 33852728 DOI: 10.4315/jfp-21-077] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 04/12/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Growth on solid media as sessile cells is believed to increase the desiccation tolerance of Salmonella enterica. However, the reasons behind increased resistance have not been well explored. In addition, the same effect has not been examined for other foodborne pathogens such as pathogenic Escherichia coli or Listeria monocytogenes. The purpose of this research was twofold: first, to determine the role of oxygenation during growth on the desiccation resistance of S. enterica, E. coli, and L. monocytogenes, and second, to determine the effect of sessile versus planktonic growth on the desiccation resistance of these pathogens. Three different serotypes each of Salmonella, E. coli, and L. monocytogenes were cultured in Trypticase soy broth with 0.6% yeast extract (TSBYE), with (aerobic) shaking or on TSBYE with agar under either aerobic or anaerobic conditions and harvested in the stationary phase. After adding cell suspensions to cellulose filter disks, pathogen survival was determined by enumeration before drying (0 h) and after drying for 24 h. Results showed statistical differences in harvested initial populations before drying. For Salmonella, a correlation was found between high initial population and greater survival on desiccation (P = 0.05). In addition, statistical differences (P ≤ 0.05) between survival based on growth type were identified. However, differences found were not the same for the three pathogens, or between their serotypes. In general, Salmonella and E. coli desiccation resistance followed the pattern of aerobic agar media ≥ liquid media ≥ anaerobic agar media. For L. monocytogenes serotypes, resistance to desiccation was not statistically different based on mode of growth. These results indicate growth on solid media under aerobic conditions is not always necessary for optimal desiccation survival, but may be beneficial when the desiccation resistance of the test serotype is unknown. HIGHLIGHTS
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Affiliation(s)
- Rachel K Streufert
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Susanne E Keller
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Joelle K Salazar
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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Song WJ, Kang DH. Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour. J Appl Microbiol 2021; 132:290-297. [PMID: 34310828 DOI: 10.1111/jam.15230] [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] [Received: 02/24/2021] [Revised: 06/14/2021] [Accepted: 07/14/2021] [Indexed: 11/29/2022]
Abstract
AIMS In this study, the efficacy of using vacuumed hydrogen peroxide vapour (VHPV) to inactivate foodborne pathogens in whole dried black pepper (Piper nigrum) and powdered dried red pepper (Capsicum annuum) was evaluated. METHODS AND RESULTS Black and red pepper inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium were subjected to 3.81, 7.93, 12.33, 17.04 and 21.67 mg l-1 VHPV for 1 min, and the change in pepper colour was evaluated after treatment. Pathogen quantities decreased with increasing hydrogen peroxide concentration. For black pepper, the 21.67 mg l-1 VHPV treatment decreased E. coli O157:H7 and S. Typhimurium quantities by >6.12 and 4.52 log CFU per gram, respectively, without causing colour change. In addition, the 21.67 mg l-1 VHPV treatment caused 4.35 and 2.36 log CFU per gram reductions in these two pathogen quantities in red pepper, respectively. During the VHPV treatment, colour values of peppers did not significantly change. CONCLUSIONS VHPV effectively reduced the levels of foodborne pathogens in black and red pepper while inducing minimal colour changes. SIGNIFICANCE AND IMPACT OF THE STUDY Hydrogen peroxide vapour (HPV) is typically used as a sterilization method for medical devices, and many studies have confirmed the effectiveness of HPV or the gaseous phase of hydrogen peroxide on the inactivation of micro-organisms. However, using HPV for food pasteurization has rarely been studied. In the present study, we confirmed that VHPV effectively reduced the levels of pathogens in black and red pepper without colour changes.
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Affiliation(s)
- Won-Jae Song
- Department of Food Science and Biotechnology, Kyonggi University, Suwon, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea.,Institutes of Green Bio Science & Technology, Seoul National University, Gangwon-do, Republic of Korea
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87
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Compaoré MKA, Bazie BSR, Nikiema MEM, Dakené VM, Dembélé R, Kpoda DS, Kabré E, Barro N. Assessment of the sanitary quality of ready to eat sesame, a low moisture street food from Burkina Faso. BMC Microbiol 2021; 21:207. [PMID: 34238245 PMCID: PMC8268584 DOI: 10.1186/s12866-021-02269-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Accepted: 06/17/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Microbial contamination of edible low moisture food poses a significant public health risk for human. In this study, the microbial quality of sweet dehulled sesame seed croquettes, salted dehulled sesame seed and the raw sesame seed, sold under ambient conditions were examined. The samples were collected in the cities of Burkina Faso. The first type is sweet dehulled sesame seed croquettes (n1 = 25); the second type is salted dehulled sesame seed (n2 = 25) and the third type is raw sesame seed (n3 = 25). Assessment of the microbial quality was based on the total aerobic mesophilic bacteria, the thermotolerant coliforms, the yeasts and moulds, the E. coli, and the Salmonella spp. using ISO methods. RESULTS The results showed the presence of microorganisms varying from <1.0 to 1.72 × 105 CFU g- 1 for thermotolerant coliforms, from <1.0 to 6,12 × 106 CFU g- 1 for the total mesophilic aerobic flora and from <1.0 to 8.10 × 105 CFU g- 1 for yeasts and moulds. The higher contaminations rates were mostly observed in raw sesame seed samples. No E coli or Salmonella pathogens were detected. Based on international standards of dehydrated food, 50.67% of the ready to eat sesame are satisficing while 17.33% are acceptable and 32% are not satisficing. CONCLUSION Attention should be emphasized on the processing practices, especially in crowded places where RTE sesames seeds are mostly sold. The high numbers of all microbial groups in these sesame seed samples suggested that the production of RTE sesame seed should be improved by better hygiene. This study highlights also that RTE sesame seed might harbor a wide range of microorganisms when processes are weak of hygiene.
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Affiliation(s)
- Muller K A Compaoré
- Laboratoire de Biologie moléculaire, d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments (LaBESTA), Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), École Doctorale Sciences et Technologies, Université Joseph KI- ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso.
- Laboratoire National de Santé Publique (LNSP), 09 BP 24, Ouagadougou 09, Burkina Faso.
| | - Bazoin Sylvain Raoul Bazie
- Laboratoire de Biologie moléculaire, d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments (LaBESTA), Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), École Doctorale Sciences et Technologies, Université Joseph KI- ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso
- Laboratoire National de Santé Publique (LNSP), 09 BP 24, Ouagadougou 09, Burkina Faso
| | - Marguerite E M Nikiema
- Laboratoire de Biologie moléculaire, d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments (LaBESTA), Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), École Doctorale Sciences et Technologies, Université Joseph KI- ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso
| | - Virginie Marie Dakené
- Laboratoire National de Santé Publique (LNSP), 09 BP 24, Ouagadougou 09, Burkina Faso
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Université Joseph KI-ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso
| | - René Dembélé
- Laboratoire de Biologie moléculaire, d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments (LaBESTA), Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), École Doctorale Sciences et Technologies, Université Joseph KI- ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso
- Unité de Formation et de Recherche en Sciences Appliquées et Technologies (UFR/SAT), Université de Dédougou, BP 176, Dédougou, Burkina Faso
| | - Dissinviel Stéphane Kpoda
- Université Joseph KI- ZERBO, Centre Université de Ziniaré, 03 BP 7021, Ouagadougou, 03, Burkina Faso
| | - Elie Kabré
- Laboratoire National de Santé Publique (LNSP), 09 BP 24, Ouagadougou 09, Burkina Faso
| | - Nicolas Barro
- Laboratoire de Biologie moléculaire, d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments (LaBESTA), Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), École Doctorale Sciences et Technologies, Université Joseph KI- ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso
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88
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Tian Y, Gao X, Qi WL, Wang Y, Wang X, Zhou J, Lu D, Chen B. Advances in differentiation and identification of foodborne bacteria using near infrared spectroscopy. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2021; 13:2558-2566. [PMID: 34095906 DOI: 10.1039/d1ay00124h] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Rapid and sensitive detection of foodborne bacteria is a growing concern for ensuring safe food supply and preventing human foodborne infections. It is difficult for conventional methods to meet these detection requirements because they are often tedious and time-consuming. In the recent years, near infrared (NIR) spectroscopy has been found to be a promising method for all sorts of analyses in microbiology due to its highly specific absorption signature and non-destructive measurements. In this review, we first briefly introduce the fundamental and basic operational procedure of NIR spectroscopy for foodborne bacteria detection. Then we summarize the main advances and contributions of this technique in the study of foodborne bacteria. Finally, we conclude that much work still remains to be done before NIR spectroscopy really becomes a viable alternative in the field of microbiological characterization.
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Affiliation(s)
- Yanlong Tian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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89
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Ding Q, Ge C, Baker RC, Buchanan RL, Tikekar RV. Assessment of butylparaben (4-hydroxybenzoic acid butyl ester)-assisted heat treatment against Escherichia coli O157:H7 and Salmonella enterica serotype Typhimurium in meat and bone meal. J Food Sci 2021; 86:2569-2578. [PMID: 34009638 DOI: 10.1111/1750-3841.15742] [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: 10/14/2020] [Revised: 02/24/2021] [Accepted: 03/26/2021] [Indexed: 11/29/2022]
Abstract
Heat-resistant foodborne pathogens have been a concern in low-moisture foods and ingredients (LMFs). Due to low thermal conductivity of low moisture materials, thermal treatment is not efficient and may cause nutritional loss. This study investigated the enhancement of thermal treatment of meat and bone meal (MBM) at low water activity (aw ) by inclusion of butylparaben (BP) as a model antimicrobial compound. Stationary phase Escherichia coli O157:H7 (Shiga toxin-negative) or Salmonella enterica serotype Typhimurium was inoculated into MBM containing 0-2000 ppm BP and incubated at 55 or 60°C for up to 5 hr. A biphasic inactivation pattern was observed for both pathogens, indicating existence of potentially thermal resistant subpopulations. Addition of 1000 ppm BP to MBM (aw = 0.4) significantly lowered the D-value at 55°C for E. coli O157:H7 (2.6 ± 0.5 hr) compared to thermal treatment alone (5.1 ± 0.6 h) during the treatment after the first 1 hr (p < 0.05), indicating that addition of BP accelerated the inactivation of thermal-resistant subpopulation of E. coli O157:H7 in MBM. Interestingly, similar enhancement in thermal inactivation upon addition of BP was not observed in either the sensitive or resistant subpopulation of S. Typhimurium at aw of 0.4 or 0.7, which is likely caused by the higher thermal resistance developed by S. Typhimurium within a low aw environment (aw < 0.85). These results suggest that addition of certain antimicrobial compounds can improve the thermal processing efficiency in LMFs, while their efficiency against different pathogens may vary. PRACTICAL APPLICATION: Addition of appropriate food-grade compounds may help to improve thermal treatment efficiency in low moisture foods with varied efficiency against different pathogens. This approach has the potential to reduce the required heat treatment intensity while minimizing food safety risk.
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Affiliation(s)
- Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, Baltimore, Maryland, USA
| | - Chongtao Ge
- Mars Global Food Safety Center, Beijing, China
| | | | - Robert L Buchanan
- Department of Nutrition and Food Science, University of Maryland, Baltimore, Maryland, USA.,Center for Food Safety and Security Systems, University of Maryland, Baltimore, Maryland, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, Baltimore, Maryland, USA
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90
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Juvonen H, Antikainen O, Lemmens M, Ehlers H, Juppo A. The effect of relative humidity and formulation variables on chewable xylitol-sorbitol tablets. Int J Pharm 2021; 601:120573. [PMID: 33831484 DOI: 10.1016/j.ijpharm.2021.120573] [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] [Received: 12/19/2020] [Revised: 03/30/2021] [Accepted: 03/31/2021] [Indexed: 11/30/2022]
Abstract
Changing relative humidity levels challenge the manufacturing of chewable xylitol-sorbitol based tablets. The aim of the study is to investigate how the formulation of chewable xylitol-sorbitol tablets affects the properties of the powder blends and the tablets in an environment of different relative humidity levels. In all, 30 batches containing different ratios of sorbitol, xylitol and magnesium stearate were prepared at three different relative humidity levels. Powder blends were made into tablets using an instrumented eccentric tableting machine. To demonstrate the effect of variables on powder blend and tablet properties, multiple linear regression analysis was performed. It was found that xylitol-sorbitol powder blends and tablets benefitted from the large amount of magnesium stearate, and the high lubricant level negatively affected the quality of the tablets only at high relative humidity. In the presence of high environmental humidity, the amount of sorbitol in the powder mixture must be limited in order to prevent sticking whereas at low relative humidity, higher content of sorbitol is needed to decrease the friability of tablets. Results indicate that alternating relative humidity levels truly challenge the production of xylitol-sorbitol based tablets and if the humidity is not controllable, there is a need for additional filler-binders.
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Affiliation(s)
- Henna Juvonen
- Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5E), FIN-00014, Finland; Pharmia Oy, Kalliotie 2, FIN-04360, Finland.
| | - Osmo Antikainen
- Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5E), FIN-00014, Finland
| | - Marijke Lemmens
- Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5E), FIN-00014, Finland
| | - Henrik Ehlers
- Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5E), FIN-00014, Finland
| | - Anne Juppo
- Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5E), FIN-00014, Finland
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91
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Alp D, Bulantekin Ö. The microbiological quality of various foods dried by applying different drying methods: a review. Eur Food Res Technol 2021; 247:1333-1343. [PMID: 33824622 PMCID: PMC8017434 DOI: 10.1007/s00217-021-03731-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 12/01/2022]
Abstract
With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods should not be considered sterile they can be contaminated by fungi and other contaminants during the drying process under unhygienic conditions. If drying is not done to a sufficient degree of moisture during food processing and storage, where dried foods are processed, sometimes the minimum value is reached for the growth of microorganisms. In dry foods, some pathogens, yeast and molds can continue to grow during storage, transport and transportation until the sale and they causing spoilage. They can even cause health problems if enough pathogen or spore cells remain viable. Considering this situation today, it is attempted to obtain high-quality dried foods with good microbiologically and chemically properties. For this purpose, various drying methods have been developed. Most studies suggest that when foods are pre-treated with the ascorbic acid or sodium metabisulfite or applied with various combined methods such as UV irradiation, supercritical carbon dioxide (SCO2), low-pressure superheated steam drying (LPSSD), and infrared (IR) drying, they can be effective on inactivation of microorganisms. We have reviewed in this study how these methods made dried products efficient of microbial inactivation and microbiologically safe.
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Affiliation(s)
- Duygu Alp
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey
| | - Özcan Bulantekin
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey
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92
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Al Maiman SA, Albadr NA, Almusallam IA, Al-Saád MJ, Alsuliam S, Osman MA, Hassan AB. The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato ( Solanum lycopersicum) Fruits. Foods 2021; 10:734. [PMID: 33808341 PMCID: PMC8066840 DOI: 10.3390/foods10040734] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/24/2021] [Accepted: 03/26/2021] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effect of solar drying on storability and physiochemical and antioxidant capacities of dried tomatoes. Sliced fruit was dried at 45 ± 2 °C for 24 h under a solar tunnel dryer and stored at ambient temperature for 90 and 180 days. Solar drying treatments significantly (p < 0.05) reduced the bacterial and mold load, and eliminated Staphylococcus aureus, S. saprophyticus, and Escherichia coli in all samples. Solar drying treatment reduced the water activity of the dried tomato's to 0.31 that remained at the same level during storage period 180 days. Storage of dried tomato slices resulted in the decrease of both color and vitamin C content while it increased the total carotenoid, lycopene, phenolic compound content, and antioxidant activity. Furthermore, the principle component analysis (PCA) revealed that solar drying of tomato slices enhanced its physicochemical properties, antioxidant capacity particularly after storage for 90 and 180 days. Interestingly, the solar drying process enhanced tomato slices storage and physicochemical characteristics, that resulted in extending the shelf life by up to 6 months, indicating the great potential application of low-tech solar in food industry and could become an emerging effective post-harvest preservative method for seasonal perishable vegetable and fruit, particularly in developing countries.
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Affiliation(s)
- Salah A. Al Maiman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (S.A.A.M.); (N.A.A.); (S.A.); (M.A.O.)
| | - Nawal A. Albadr
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (S.A.A.M.); (N.A.A.); (S.A.); (M.A.O.)
| | - Ibrahim A. Almusallam
- Date and Palm Center, Ministry of Environment, Water and Agriculture, P.O. Box 43, Alhufuf 31982, Saudi Arabia;
| | | | - Sarah Alsuliam
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (S.A.A.M.); (N.A.A.); (S.A.); (M.A.O.)
| | - Magdi A. Osman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (S.A.A.M.); (N.A.A.); (S.A.); (M.A.O.)
| | - Amro B. Hassan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (S.A.A.M.); (N.A.A.); (S.A.); (M.A.O.)
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93
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Deng LZ, Sutar PP, Mujumdar AS, Tao Y, Pan Z, Liu YH, Xiao HW. Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods. Annu Rev Food Sci Technol 2021; 12:287-305. [PMID: 33317321 DOI: 10.1146/annurev-food-062220-112934] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products andmoderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products.
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Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, 100083 Beijing, China; .,State Key Laboratory of Food Science and Technology, Nanchang University, 330047 Nanchang, China
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, California 95616, USA
| | - Yan-Hong Liu
- College of Engineering, China Agricultural University, 100083 Beijing, China;
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, 100083 Beijing, China;
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94
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Igo MJ, Schaffner DW. Models for factors influencing pathogen survival in low water activity foods from literature data are highly significant but show large unexplained variance. Food Microbiol 2021; 98:103783. [PMID: 33875211 DOI: 10.1016/j.fm.2021.103783] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 03/02/2021] [Accepted: 03/03/2021] [Indexed: 11/19/2022]
Abstract
Factors that control pathogen survival in low water activity foods are not well understood and vary greatly from food to food. A literature search was performed to locate data on the survival of foodborne pathogens in low-water activity (<0.70) foods held at temperatures <37 °C. Data were extracted from 67 publications and simple linear regression models were fit to each data set to estimate log linear rates of change. Multiple linear stepwise regression models for factors influencing survival rate were developed. Subset regression modeling gave relatively low adjusted R2 values of 0.33, 0.37, and 0.48 for Salmonella, E. coli and L. monocytogenes respectively, but all subset models were highly significant (p < 1.0e-9). Subset regression models showed that Salmonella survival was significantly (p < 0.05) influenced by temperature, serovar and strain type, water activity, inoculum preparation method, and inoculation method. E. coli survival was significantly influenced by temperature, water activity, and inoculum preparation. L. monocytogenes survival was significantly influenced by temperature, serovar and strain type, and inoculum preparation method. While many factors were highly significant (p < 0.001), the high degrees of variability show that there is still much to learn about the factors which govern pathogen survival in low water activity foods.
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Affiliation(s)
- Matthew J Igo
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA.
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95
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New Insights into Microbial Diversity of the Traditional Packed Table Olives Aloreña de Málaga through Metataxonomic Analysis. Microorganisms 2021; 9:microorganisms9030561. [PMID: 33803149 PMCID: PMC8000080 DOI: 10.3390/microorganisms9030561] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/02/2021] [Accepted: 03/02/2021] [Indexed: 12/25/2022] Open
Abstract
Aloreña de Málaga is a table olive especially characterised by its natural freshness and short shelf-life. In this work, we applied a metataxonomic approach to unravel the microbial diversity of bacterial and fungi populations through the shelf-life of traditionally packed Aloreña de Málaga. A significant increase in lactic acid bacteria and mesophilic aerobic populations was observed during shelf-life, reaching the maximum population levels (4-5 log10 CFU) at the end of the study (260 days). On the contrary, a rapid reduction in yeast and mould populations was reported. The use of a metataxonomic analysis based on the amplification of 16S (bacteria) and internal transcribed spacer (ITS) region (fungi) regions revealed a low diversity for both microbial groups. Lactiplantibacillus (65.05 ± 8.65% in brine vs. 58.70 ± 15.70% in fruit), Pediococcus (28.17 ± 7.36% in brine vs. 27.20 ± 15.95% in fruit), and Celerinatantimonas (4.64 ± 1.08% in brine vs. 11.82 ± 18.17% in fruit) were the main genera found among bacteria, and an increase in Lactiplantibacillus and a reduction in Celerinatantimonas populations during the shelf-life were observed. On the other hand, Citeromyces was the dominant fungi genus (54.11 ± 2.00% in brine vs. 50.91 ± 16.14% in fruit), followed by Candida (8.80 ± 2.57% in brine vs. 12.32 ± 8.61% in fruit) and Penicillium (6.48 ± 1.87% vs. 8.48 ± 4.43% in fruit). No food-borne pathogen genera were detected in any of the samples analysed, indicating the high level of food safety found in this ready-to-eat fermented vegetable. Data obtained in this work will help in the design of new strategies for the control of microbial populations during the shelf-life of Aloreña de Málaga.
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96
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OSAILI T, AL-NABULSI A, NAZZAL D, AL-HOLY M, OLAIMAT A, OBAID R, HOLLEY R. Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.39219] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Tareq OSAILI
- The University of Sharjah, United Arab Emirates; Jordan University of Science and Technology, Jordan
| | | | - Dima NAZZAL
- Jordan University of Science and Technology, Jordan
| | | | | | - Reyad OBAID
- The University of Sharjah, United Arab Emirates
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97
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Díaz-Montes E, Castro-Muñoz R. Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products. Polymers (Basel) 2021; 13:767. [PMID: 33804445 PMCID: PMC7957772 DOI: 10.3390/polym13050767] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 12/12/2022] Open
Abstract
Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n Col. Barrio La Laguna Ticoman, Mexico City 07340, Mexico;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca. Av. Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdansk University of Technology, 11/12 Narutowicza St., 80-233 Gdansk, Poland
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98
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Liu Z, Liao C, Golson K, Phillips S, Wang L. Survival of common foodborne pathogens on dried apricots made with and without sulfur dioxide treatment. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107569] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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99
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Unger P, Channaiah LH, Singh A, Singh Sekhon A, Babb M, Yang Y, Michael M. Validation of brownie baking step for controlling Salmonella and Listeria monocytogenes. Food Sci Nutr 2021; 9:1574-1583. [PMID: 33747470 PMCID: PMC7958536 DOI: 10.1002/fsn3.2132] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 12/29/2020] [Accepted: 01/05/2021] [Indexed: 01/25/2023] Open
Abstract
Pathogens, such as Salmonella and Listeria monocytogenes, can survive under the dry environment of flour for extended periods of time and could multiply when flour is hydrated to prepare batter or dough. Therefore, inactivation of these pathogens during the cooking/baking step is vital to ensure the microbiological safety of bakery products such as brownies. The aim of this research was to validate a simulated commercial baking process as a kill-step for controlling Salmonella and L. monocytogenes in brownies and to determine thermal inactivation parameters of these pathogens in brownie batter. Independent studies were conducted in a completely randomized design for each pathogen. All-purpose flour was inoculated with a 5-serovar Salmonella and 3-strain L. monocytogenes cocktails. For baking validation, brownie batters were prepared from inoculated flour, and cooked in the oven set at 350°F (176.7°C) for 40 min followed by 15 min of ambient air cooling. For calculating D-values, brownie batter was transferred into thermal-death-time disks, sealed, and placed in hot-water baths. The samples were held for pre-determined time intervals in hot-water baths and immediately transferred to cold-water baths. Microbial populations were enumerated using injury-recovery media. At the end of baking, Salmonella and L. monocytogenes populations decreased by 6.3 and 5.9 log CFU/g, respectively. D-values of Salmonella and L. monocytogenes cocktails were 53.4 and 37.5 min at 64°C; 27.2 and 16.9 min at 68°C; 10.7 and 9.1 min at 72°C; and 4.6 and 7.3 min at 76°C; respectively. The z-values of Salmonella and L. monocytogenes cocktails were 11.1 and 16.4°C, respectively. This study can be used as a supporting document for the validation of similar brownie baking processes to control Salmonella and L. monocytogenes. The data from this study can also be employed for developing basic prediction models for the survival and thermal resistance of these pathogens during brownie baking step.
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Affiliation(s)
- Phoebe Unger
- School of Food ScienceWashington State UniversityPullmanWAUSA
| | | | - Arshdeep Singh
- School of Food ScienceWashington State UniversityPullmanWAUSA
| | | | - Monipel Babb
- School of Food ScienceWashington State UniversityPullmanWAUSA
| | - Yaeseol Yang
- School of Food ScienceWashington State UniversityPullmanWAUSA
| | - Minto Michael
- School of Food ScienceWashington State UniversityPullmanWAUSA
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Abdelhamid AG, Yousef AE. Natural Antimicrobials Suitable for Combating Desiccation-Resistant Salmonella enterica in Milk Powder. Microorganisms 2021; 9:421. [PMID: 33670672 PMCID: PMC7923161 DOI: 10.3390/microorganisms9020421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 02/04/2021] [Accepted: 02/14/2021] [Indexed: 01/01/2023] Open
Abstract
Some Salmonella enterica strains survive well in low-water activity (low-aw) foods and cause frequent salmonellosis outbreaks in these products. Methods are needed to overcome such desiccation-resistant Salmonella and to improve the safety of low-aw foods. Building on a recent finding, we hypothesized that natural antimicrobial food additives, which are active against cytoplasmic membrane, could overcome this desiccation resistance phenomenon, and thus, sensitize the pathogen to drying and mild processing. Food additives were screened for the ability to cause leakage of intracellular potassium ions; retention of these ions is vital for protecting Salmonella against desiccation. Two antimicrobial food additives, carvacrol and thymol, caused considerable potassium leakage from the desiccation-resistant S. enterica serovars, Tennessee and Livingstone. Thus, carvacrol and thymol were investigated for their ability to sensitize the desiccation-adapted S. enterica to heat treatment. The combined use of food additives, at their minimum inhibitory concentrations, with heat treatment at 55 °C for 15 min caused 3.1 ± 0.21 to more than 5.5 log colony forming unit (CFU)/mL reduction in desiccation-adapted S. enterica, compared to 2.4 ± 0.53-3.2 ± 0.11 log CFU/mL reduction by sole heat treatment. Carvacrol was the additive that caused the greatest potassium leakage and sensitization of Salmonella to heat; hence, the application of this compound was investigated in a food model against Salmonella Typhimurium ASD200. Addition of carvacrol at 200 or 500 ppm into liquid milk followed by spray-drying reduced the strain's population by 0.9 ± 0.02 and 1.3 ± 0.1 log CFU/g, respectively, compared to 0.6 ± 0.02 log CFU/g reduction for non-treated spray-dried milk. Additionally, freeze-drying of milk treated with high levels of carvacrol (5000 ppm) reduced the population of Salmonella Typhimurium ASD200 by more than 4.5 log CFU/g, compared to 1.1 ± 0.4 log CFU/g reduction for the freeze-dried untreated milk. These findings suggest that carvacrol can combat desiccation-resistant S. enterica, and thus, potentially improve the safety of low-aw foods.
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Affiliation(s)
- Ahmed G. Abdelhamid
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA;
- Botany and Microbiology Department, Faculty of Science, Benha University, Benha 13518, Egypt
| | - Ahmed E. Yousef
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA;
- Department of Microbiology, The Ohio State University, 105 Biological Sciences Building, 484 West 12th Avenue, Columbus, OH 43210, USA
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