1
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Hwang HJ, Ye MJ, Chung MS. The impact of movement path of sesame seeds ( Sesamum indicum L.) during treatment with intense pulsed light (IPL) using a continuous pilot-scale device on the reduction of indigenous microorganisms. Food Sci Biotechnol 2024; 33:2877-2886. [PMID: 39184980 PMCID: PMC11339002 DOI: 10.1007/s10068-024-01541-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 01/14/2024] [Accepted: 02/05/2024] [Indexed: 08/27/2024] Open
Abstract
The objective of this study was to enhance the microbial inactivation efficacy of sesame seeds through the utilization of a pilot-scale IPL device, while also identifying the process variables that influence the microbial inactivation effect. Three different types of IPL processes were employed, each with a distinct arrangement, to treat sesame seeds. The total fluences applied ranged from 1.33 to 53.94 J/cm2. Total aerobic bacteria and fungi exhibited a maximum reduction of 2.27 and 2.77 log, respectively. The curved pathway of the sample flow effectively extended the duration of exposure to the IPL emitted by the lamps. The arrangement of the IPL process using two lamps in parallel but at different locations proved the most efficient for microbial inactivation. The application of IPL was found to be effective in reducing the presence of indigenous microbes in sesame seeds while having no significant impact on the physicochemical properties of the seeds.
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Affiliation(s)
- Hee-Jeong Hwang
- Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong, 53064 South Korea
| | - Min-Ji Ye
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 South Korea
| | - Myong-Soo Chung
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 South Korea
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2
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Mukhtar K, Nabi BG, Ansar S, Bhat ZF, Aadil RM, Khaneghah AM. Mycotoxins and consumers' awareness: Recent progress and future challenges. Toxicon 2023:107227. [PMID: 37454753 DOI: 10.1016/j.toxicon.2023.107227] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 07/13/2023] [Accepted: 07/13/2023] [Indexed: 07/18/2023]
Abstract
While food shortages have become an important challenge, providing safe food resources is a point of interest on a global scale. Mycotoxins are secondary metabolites that are formed through various fungi species. They are mainly spread through diets such as food or beverages. About one quarter of the world's food is spoiled with mycotoxins. As this problem is not resolved, it represents a significant threat to global food security. Besides the current concerns regarding the contamination of food items by these metabolites, the lack of knowledge by consumers and their possible growth and toxin production attracted considerable attention. While globalization provides a favorite condition for some countries, food security still is challenging for most countries. There are various approaches to reducing the mycotoxigenic fungi growth and formation of mycotoxins in food, include as physical, chemical, and biological processes. The current article will focus on collecting data regarding consumers' awareness of mycotoxins. Furthermore, a critical overview and comparison among different preventative approaches to reduce risk by consumers will be discussed. Finally, the current effect of mycotoxins on global trade, besides future challenges faced by mycotoxin contamination on food security, will be discussed briefly.
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Affiliation(s)
- Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Sadia Ansar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland; Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan.
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3
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Green and sustainable technologies for the decontamination of fungi and mycotoxins in rice: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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4
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Woldemariam HW, Harmeling H, Emire SA, Teshome PG, Toepfl S, Aganovic K. Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (
Capsicum annuum
L.
) powder. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology Addis Ababa University Addis Ababa Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering Addis Ababa Science and Technology University Addis Ababa Ethiopia
| | - Hanna Harmeling
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology Addis Ababa University Addis Ababa Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences Addis Ababa University Addis Ababa Ethiopia
| | - Stefan Toepfl
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
- Faculty of Agricultural Sciences and Landscape Architecture Osnabrück University of Applied Sciences Osnabrück Germany
| | - Kemal Aganovic
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
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5
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Xu J, Yang G, Li R, Xu Y, Lin B, Wang S. Effects of radio frequency heating on microbial populations and physicochemical properties of buckwheat. Int J Food Microbiol 2021; 363:109500. [PMID: 34952411 DOI: 10.1016/j.ijfoodmicro.2021.109500] [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: 09/13/2021] [Revised: 11/26/2021] [Accepted: 12/05/2021] [Indexed: 10/19/2022]
Abstract
Microbial contamination is a persistent problem for grain industry. Many studies have shown that radio frequency (RF) heating can effectively reduce pathogens populations in low moisture foods, but there is a lack on the efficacy to decontaminate natural microbiome. The main objectives of this study were to investigate the effects of different RF heating conditions on natural microbial populations and physicochemical properties of buckwheat. In this study, 30 buckwheat samples collected from 10 different Provinces in China were analyzed for their microbial loads, and the samples with the highest microbial populations were used for further study to select the suitable RF heating conditions. The results showed that microbial loads in tested buckwheat kernels were in the range of 3.4-6.2 log CFU/g. Samples from Shanxi (SX-3) had significantly higher microbial counts than other samples. The selected four temperature-time combinations: 75 °C-20 min, 80 °C-10 min, 85 °C-5 min, and 90 °C-0 min of RF heating could reduce microbial counts to <3.0 log CFU/g in buckwheat kernels at 16.5% w.b. moisture content. Furthermore, the reduction populations of the inoculated pathogens (Salmonella Typhimurium, Escherichia coli, Cronobacter sakazakii, and Bacillus cereus) reached 4.0 log CFU/g under the above conditions, and almost 5.0 log CFU/g especially at high temperature-short holding time combinations (85 °C-5 min and 90 °C-0 min). Besides, physicochemical properties evaluation also showed the insignificant color changes and nutrients loss after RF treatment at 90 °C-0 min. Therefore, the RF heating at 90 °C-0 min holds greater potential than the other lower temperature-longer holding time combinations for applications in buckwheat pasteurization.
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Affiliation(s)
- Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Biying Lin
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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6
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Liu Z, Hu S, Soteyome T, Bai C, Liu J, Wang Z, Kjellerup BV, Xu Z. Intense pulsed light for inactivation of foodborne gram-positive bacteria in planktonic cultures and bacterial biofilms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112374] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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7
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Soares Mateus AR, Barros S, Pena A, Sanches Silva A. Mycotoxins in Pistachios ( Pistacia vera L.): Methods for Determination, Occurrence, Decontamination. Toxins (Basel) 2021; 13:682. [PMID: 34678975 PMCID: PMC8538126 DOI: 10.3390/toxins13100682] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/15/2021] [Accepted: 09/17/2021] [Indexed: 12/28/2022] Open
Abstract
The consumption of pistachios (Pistacia vera L.) has been increasing, given their important benefit to human health. In addition to being an excellent nutritional source, they have been associated with chemical hazards, such as mycotoxins, resulting in fungal contamination and its secondary metabolism. Aflatoxins (AFs) are the most common mycotoxins in pistachio and the most toxic to humans, with hepatotoxic effects. More mycotoxins such as ochratoxin A (OTA), fumonisins (FBs), zearalenone (ZEA) and trichothecenes (T2, HT2 and DON) and emerging mycotoxins have been involved in nuts. Because of the low levels of concentration and the complexity of the matrix, the determination techniques must be very sensitive. The present paper carries out an extensive review of the state of the art of the determination of mycotoxins in pistachios, concerning the trends in analytical methodologies for their determination and the levels detected as a result of its contamination. Screening methods based on immunoassays are useful due to their simplicity and rapid response. Liquid chromatography (LC) is the gold standard with new improvements to enhance accuracy, precision and sensitivity and a lower detection limit. The reduction of Aspergillus' and aflatoxins' contamination is important to minimize the public health risks. While prevention, mostly in pre-harvest, is the most effective and preferable measure to avoid mycotoxin contamination, there is an increased number of decontamination processes which will also be addressed in this review.
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Affiliation(s)
- Ana Rita Soares Mateus
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
| | - Sílvia Barros
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
| | - Angelina Pena
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- LAQV, REQUIMTE, Laboratory of Bromatology and Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal
| | - Ana Sanches Silva
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
- Center for Study in Animal Science (CECA), ICETA, University of Oporto, 55142 Oporto, Portugal
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8
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Franco-Vega A, Reyes-Jurado F, González-Albarrán D, Ramírez-Corona N, Palou E, López-Malo A. Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09280-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Deng LZ, Tao Y, Mujumdar AS, Pan Z, Chen C, Yang XH, Liu ZL, Wang H, Xiao HW. Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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10
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Affiliation(s)
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND USA
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11
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Sabillón L, Stratton J, Rose D, Bianchini A. Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality. Cereal Chem 2019. [DOI: 10.1002/cche.10210] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Luis Sabillón
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
| | - Jayne Stratton
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
| | - Devin Rose
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- Department of Agronomy and Horticulture University of Nebraska‐Lincoln Lincoln NE USA
| | - Andréia Bianchini
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
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12
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Thomas-Popo E, Mendonça A, Misra N, Little A, Wan Z, Moutiq R, Coleman S, Keener K. Inactivation of Shiga-toxin-producing Escherichia coli, Salmonella enterica and natural microflora on tempered wheat grains by atmospheric cold plasma. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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13
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Reyes-Jurado F, Navarro-Cruz AR, Méndez-Aguilar J, Ochoa-Velasco CE, Mani-López E, Jiménez-Munguía MT, Palou E, López-Malo A, Ávila-Sosa R. High-Intensity Light Pulses To Inactivate Salmonella Typhimurium on Mexican Chia ( Salvia hispanica L.) Seeds. J Food Prot 2019; 82:1272-1277. [PMID: 31294634 DOI: 10.4315/0362-028x.jfp-18-577] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Chia seeds provide a suitable environment for microorganisms. However, it is difficult to disinfect these seeds with water and/or chemical disinfectant solutions because the mucilage in the seeds can absorb water and consequently form gels. High-intensity light pulses (HILP) is one of the most promising emerging technologies for inactivating microorganisms on surfaces, in clear liquids and beverages, and on solid foods. The aim of this work was to evaluate the effect of HILP on Salmonella Typhimurium in culture medium (in vitro tests) and inoculated onto chia seeds (in vivo tests). HILP was effective against Salmonella Typhimurium under both conditions: 8 s of treatment (10.32 J/cm2) resulted in a 9-log reduction during in vitro tests, and 15 s of treatment (19.35 J/cm2) resulted in a 4-log reduction on the inoculated chia seeds. Salmonella Typhimurium inactivation kinetics were accurately described using the Weibull model (R2 > 0.939). These results indicate that the use of HILP for microbial inactivation on seeds could generate products suitable for human consumption.
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Affiliation(s)
- Fatima Reyes-Jurado
- 1 Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla 72420, México (ORCID: https://orcid.org/0000-0001-7721-0135 [R.A.-S.])
| | - Addí Rhode Navarro-Cruz
- 1 Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla 72420, México (ORCID: https://orcid.org/0000-0001-7721-0135 [R.A.-S.])
| | - Josué Méndez-Aguilar
- 1 Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla 72420, México (ORCID: https://orcid.org/0000-0001-7721-0135 [R.A.-S.])
| | - Carlos Enrique Ochoa-Velasco
- 1 Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla 72420, México (ORCID: https://orcid.org/0000-0001-7721-0135 [R.A.-S.])
| | - Emma Mani-López
- 2 Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, México
| | - María Teresa Jiménez-Munguía
- 2 Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, México
| | - Enrique Palou
- 2 Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, México
| | - Aurelio López-Malo
- 2 Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, México
| | - Raúl Ávila-Sosa
- 1 Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla 72420, México (ORCID: https://orcid.org/0000-0001-7721-0135 [R.A.-S.])
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14
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Chen D, Cheng Y, Peng P, Liu J, Wang Y, Ma Y, Anderson E, Chen C, Chen P, Ruan R. Effects of intense pulsed light on Cronobacter sakazakii and Salmonella surrogate Enterococcus faecium inoculated in different powdered foods. Food Chem 2019; 296:23-28. [PMID: 31202302 DOI: 10.1016/j.foodchem.2019.05.180] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 05/16/2019] [Accepted: 05/25/2019] [Indexed: 11/25/2022]
Abstract
Cronobacter sakazakii and Salmonella spp. are foodborne pathogens associated with low moisture foods. An intense pulsed light (IPL) system is being developed as an alternative novel method to pasteurize powdered food. The aim of the study is to investigate the microorganism inactivation in different powdered foods and a variety of related variables using a vibratory-assisted IPL system. The results showed that C. sakazakii on non-fat dry milk (NFDM), wheat flour, and egg white powder were significantly inactivated by 5.27, 4.92, and 5.30 log10 CFU/g, respectively, after 3 or 4 passes of IPL treatments. For decontamination of E. faecium, 3-4 passes of IPL treatments reduced the E. faecium level on NFDM, wheat flour, and egg white by 3.67, 2.79, 2.74 log10 CFU/g, respectively. These results demonstrated that the enhanced microbiological inactivation can be achieved using this vibratory-assisted IPL system after multiple passes.
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Affiliation(s)
- Dongjie Chen
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Yanling Cheng
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Peng Peng
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Juer Liu
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Yunpu Wang
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; College of Food Science and Engineering, Nanchang University, Jiangxi, China
| | - Yiwei Ma
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Erik Anderson
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Chi Chen
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Paul Chen
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Roger Ruan
- Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.
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15
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Koch F, Wiacek C, Braun PG. Pulsed light treatment for the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and pork loin. Int J Food Microbiol 2019; 292:64-71. [DOI: 10.1016/j.ijfoodmicro.2018.11.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 11/08/2018] [Accepted: 11/16/2018] [Indexed: 12/21/2022]
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16
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Hojnik N, Modic M, Ni Y, Filipič G, Cvelbar U, Walsh JL. Effective Fungal Spore Inactivation with an Environmentally Friendly Approach Based on Atmospheric Pressure Air Plasma. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2019; 53:1893-1904. [PMID: 30657659 PMCID: PMC6727216 DOI: 10.1021/acs.est.8b05386] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Fungal contamination of surfaces is a global burden, posing a major environmental and public health challenge. A wide variety of antifungal chemical agents are available; however, the side effects of the use of these disinfectants often result in the generation of toxic residues raising major environmental concerns. Herein, atmospheric pressure air plasma generated by a surface barrier discharge (SBD) is presented as an innovative green chemical method for fungal inactivation, with the potential to become an effective replacement for conventional chemical disinfection agents, such as Virkon. Using Aspergillus flavus spores as a target organism, a comparison of plasma based decontamination techniques is reported, highlighting their respective efficiencies and uncovering their underpining inactivation pathways. Tests were performed using both direct gaseous plasma treatment and an indirect treatment using a plasma activated aqueous broth solution (PAB). Concentrations of gaseous ozone and nitrogen oxides were determined with Fourier-transform infrared spectroscopy (FTIR) and Optical emission spectroscopy (OES), whereas hydrogen peroxides, nitrites, nitrates, and pH were measured in PAB. It is demonstrated that direct exposure to the gaseous plasma effluent exhibited superior decontamination efficiency and eliminated spores more effectively than Virkon, a finding attributed to the production of a wide variety of reactive oxygen and nitrogen species within the plasma.
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Affiliation(s)
- Nataša Hojnik
- Jozef Stefan Institute , Ljubljana , Slovenia
- Jozef Stefan International Postgraduate School , Ljubljana , Slovenia
| | | | - Yuan Ni
- Department of Electrical Engineering and Electronics , University of Liverpool , Liverpool , United Kingdom
| | | | - Uroš Cvelbar
- Jozef Stefan Institute , Ljubljana , Slovenia
- Jozef Stefan International Postgraduate School , Ljubljana , Slovenia
| | - James L Walsh
- Department of Electrical Engineering and Electronics , University of Liverpool , Liverpool , United Kingdom
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17
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Kim SM, Hwang HJ, Cheigh CI, Chung MS. Bactericidal effect of intense pulsed light on seeds without loss of viability. Food Sci Biotechnol 2019; 28:281-287. [PMID: 30815320 PMCID: PMC6365336 DOI: 10.1007/s10068-018-0456-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 08/08/2018] [Accepted: 08/12/2018] [Indexed: 11/28/2022] Open
Abstract
This study investigated the microbial inactivation effects of intense pulsed light (IPL) treatment as an alternative to chemical treatment for decontaminating the radish and pak choi seeds. The f R values (which indicate the resistance to IPL treatment) for radish and pak choi seeds were 24.50, 20.81 J/cm2, respectively. This resistance exhibited by seeds to IPL treatment is related to their surface roughness. Their Rq (the root-mean-square roughness), average surface roughness (Ra), and 10-point height roughness (Rz) values indicate that each crevice on a rough surface could shelter microorganisms from IPL. Viability tests of seeds exposed to IPL treatment indicated that the average germination rates of treated seeds exceeded 85% on day 3 of germination, which is considered as an acceptable criterion for germination. Also, on day 5 of germination the average shoot lengths of sprouts exposed to IPL did not differ significantly from those of untreated seeds.
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Affiliation(s)
- Su-Min Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 South Korea
| | - Hee-Jeong Hwang
- Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 South Korea
| | - Chan-Ick Cheigh
- Department of Food and Food Service Industry, Kyungpook National University, Sangju, 37131 South Korea
| | - Myong-Soo Chung
- Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 South Korea
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18
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Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3210-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Sephton-Clark PCS, Muñoz JF, Ballou ER, Cuomo CA, Voelz K. Pathways of Pathogenicity: Transcriptional Stages of Germination in the Fatal Fungal Pathogen Rhizopus delemar. mSphere 2018; 3:e00403-18. [PMID: 30258038 PMCID: PMC6158513 DOI: 10.1128/msphere.00403-18] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Accepted: 08/22/2018] [Indexed: 12/19/2022] Open
Abstract
Rhizopus delemar is an invasive fungal pathogen responsible for the frequently fatal disease mucormycosis. Germination, a crucial mechanism by which infectious spores of Rhizopus delemar cause disease, is a key developmental process that transforms the dormant spore state into a vegetative one. The molecular mechanisms that underpin this transformation may be key to controlling mucormycosis; however, the regulation of germination remains poorly understood. This study describes the phenotypic and transcriptional changes that take place over the course of germination. This process is characterized by four distinct stages: dormancy, isotropic swelling, germ tube emergence, and hyphal growth. Dormant spores are shown to be transcriptionally unique, expressing a subset of transcripts absent in later developmental stages. A large shift in the expression profile is prompted by the initiation of germination, with genes involved in respiration, chitin, cytoskeleton, and actin regulation appearing to be important for this transition. A period of transcriptional consistency can be seen throughout isotropic swelling, before the transcriptional landscape shifts again at the onset of hyphal growth. This study provides a greater understanding of the regulation of germination and highlights processes involved in transforming Rhizopus delemar from a single-cellular to multicellular organism.IMPORTANCE Germination is key to the growth of many organisms, including fungal spores. Mucormycete spores exist abundantly within the environment and germinate to form hyphae. These spores are capable of infecting immunocompromised individuals, causing the disease mucormycosis. Germination from spore to hyphae within patients leads to angioinvasion, tissue necrosis, and often fatal infections. This study advances our understanding of how spore germination occurs in the mucormycetes, identifying processes we may be able to inhibit to help prevent or treat mucormycosis.
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Affiliation(s)
- Poppy C S Sephton-Clark
- Institute for Microbiology and Infection, School of Biosciences, University of Birmingham, Birmingham, United Kingdom
| | - Jose F Muñoz
- Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, Massachusetts, USA
| | - Elizabeth R Ballou
- Institute for Microbiology and Infection, School of Biosciences, University of Birmingham, Birmingham, United Kingdom
| | - Christina A Cuomo
- Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, Massachusetts, USA
| | - Kerstin Voelz
- Institute for Microbiology and Infection, School of Biosciences, University of Birmingham, Birmingham, United Kingdom
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Los A, Ziuzina D, Bourke P. Current and Future Technologies for Microbiological Decontamination of Cereal Grains. J Food Sci 2018; 83:1484-1493. [PMID: 29799123 DOI: 10.1111/1750-3841.14181] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 04/07/2018] [Accepted: 04/10/2018] [Indexed: 11/26/2022]
Abstract
Cereal grains are the most important staple foods for mankind worldwide. The constantly increasing annual production and yield is matched by demand for cereals, which is expected to increase drastically along with the global population growth. A critical food safety and quality issue is to minimize the microbiological contamination of grains as it affects cereals both quantitatively and qualitatively. Microorganisms present in cereals can affect the safety, quality, and functional properties of grains. Some molds have the potential to produce harmful mycotoxins and pose a serious health risk for consumers. Therefore, it is essential to reduce cereal grain contamination to the minimum to ensure safety both for human and animal consumption. Current production of cereals relies heavily on pesticides input, however, numerous harmful effects on human health and on the environment highlight the need for more sustainable pest management and agricultural methods. This review evaluates microbiological risks, as well as currently used and potential technologies for microbiological decontamination of cereal grains.
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Affiliation(s)
- Agata Los
- Food and Health Research Centre, School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland
| | - Dana Ziuzina
- Food and Health Research Centre, School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland
| | - Paula Bourke
- Food and Health Research Centre, School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland
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21
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Improving microbiological safety and quality characteristics of wheat and barley by high voltage atmospheric cold plasma closed processing. Food Res Int 2018; 106:509-521. [DOI: 10.1016/j.foodres.2018.01.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 12/01/2017] [Accepted: 01/07/2018] [Indexed: 10/18/2022]
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Schmidt M, Zannini E, Arendt EK. Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops. Foods 2018; 7:E45. [PMID: 29565832 PMCID: PMC5920410 DOI: 10.3390/foods7040045] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 03/14/2018] [Accepted: 03/21/2018] [Indexed: 11/17/2022] Open
Abstract
As a result of the rapidly growing global population and limited agricultural area, sufficient supply of cereals for food and animal feed has become increasingly challenging. Consequently, it is essential to reduce pre- and post-harvest crop losses. Extensive research, featuring several physical treatments, has been conducted to improve cereal post-harvest preservation, leading to increased food safety and sustainability. Various pests can lead to post-harvest losses and grain quality deterioration. Microbial spoilage due to filamentous fungi and bacteria is one of the main reasons for post-harvest crop losses and mycotoxins can induce additional consumer health hazards. In particular, physical treatments have gained popularity making chemical additives unnecessary. Therefore, this review focuses on recent advances in physical treatments with potential applications for microbial post-harvest decontamination of cereals. The treatments discussed in this article were evaluated for their ability to inhibit spoilage microorganisms and degrade mycotoxins without compromising the grain quality. All treatments evaluated in this review have the potential to inhibit grain spoilage microorganisms. However, each method has some drawbacks, making industrial application difficult. Even under optimal processing conditions, it is unlikely that cereals can be decontaminated of all naturally occurring spoilage organisms with a single treatment. Therefore, future research should aim for the development of a combination of treatments to harness their synergistic properties and avoid grain quality deterioration. For the degradation of mycotoxins the same conclusion can be drawn. In addition, future research must investigate the fate of degraded toxins, to assess the toxicity of their respective degradation products.
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Affiliation(s)
- Marcus Schmidt
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 Y337 Cork, Ireland.
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 Y337 Cork, Ireland.
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 Y337 Cork, Ireland.
- Alimentary Pharmabotic Centre Microbiome Institute, University College Cork, T12 Y337 Cork, Ireland.
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23
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Zenklusen MH, Coronel MB, Castro MÁ, Alzamora SM, González HHL. Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Valdivia-Nájar CG, Martín-Belloso O, Soliva-Fortuny R. Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.08.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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25
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The potential of atmospheric air cold plasma for control of bacterial contaminants relevant to cereal grain production. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.08.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Sephton-Clark PCS, Voelz K. Spore Germination of Pathogenic Filamentous Fungi. ADVANCES IN APPLIED MICROBIOLOGY 2017; 102:117-157. [PMID: 29680124 DOI: 10.1016/bs.aambs.2017.10.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Fungi, algae, plants, protozoa, and bacteria are all known to form spores, especially hardy and ubiquitous propagation structures that are also often the infectious agents of diseases. Spores can survive for thousands of years, frozen in the permafrost (Kochkina et al., 2012), with the oldest viable spores extracted after 250 million years from salt crystals (Vreeland, Rosenzweig, & Powers, 2000). Their resistance to high levels of UV, desiccation, pressure, heat, and cold enables the survival of spores in the harshest conditions (Setlow, 2016). For example, Bacillus subtilis spores can survive and remain viable after experiencing conditions similar to those on Mars (Horneck et al., 2012). Spores are disseminated through environmental factors. Wind, water, or animal carriage allow spores to be spread ubiquitously throughout the environment. Spores will break dormancy and begin to germinate once exposed to favorable conditions. Germination is the mechanism that converts the spore from a dormant biological organism to one that grows vegetatively and is capable of either sexual or asexual reproduction. The process of germination has been well studied in plants, moss, bacteria, and many fungi (Hohe & Reski, 2005; Huang & Hull, 2017; Vesty et al., 2016). Unfortunately, information on the complex signaling involved in the regulation of germination, particularly in fungi remains lacking. This chapter will discuss germination of fungal spores covering our current understanding of the regulation, signaling, outcomes, and implications of germination of pathogenic fungal spores. Owing to the morphological similarities between the spore-hyphal and yeast-hyphal transition and their relevance for disease progression, relevant aspects of fungal dimorphism will be discussed alongside spore germination in this chapter.
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Affiliation(s)
- Poppy C S Sephton-Clark
- School of Biosciences, Institute of Microbiology and Infection, University of Birmingham, Birmingham, United Kingdom
| | - Kerstin Voelz
- School of Biosciences, Institute of Microbiology and Infection, University of Birmingham, Birmingham, United Kingdom.
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27
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Kramer B, Wunderlich J, Muranyi P. Recent findings in pulsed light disinfection. J Appl Microbiol 2017; 122:830-856. [PMID: 28032924 DOI: 10.1111/jam.13389] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 11/24/2016] [Accepted: 12/22/2016] [Indexed: 01/18/2023]
Abstract
Nonthermal disinfection technologies are gaining increasing interest in the field of minimally processed food in order to improve the microbial safety or to extend the shelf life. Especially fresh-cut produce or meat and fish products are vulnerable to microbial spoilage, but, due to their sensitivity, they require gentle preservation measures. The application of intense light pulses of a broad spectral range comprising ultraviolet, visible and near infrared irradiation is currently investigated as a potentially suitable technology to reduce microbial loads on different food surfaces or in beverages. Considerable research has been performed within the last two decades, in which the impact of various process parameters or microbial responses as well as the suitability of pulsed light (PL) for food applications has been examined. This review summarizes the outcome of the latest studies dealing with the treatment of various foods including the impact of PL on food properties as well as recent findings about the microbicidal action and relevant process parameters.
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Affiliation(s)
- B Kramer
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.,Technical University of Munich, Chair of Food Packaging Technology, Freising-Weihenstephan, Germany
| | - J Wunderlich
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - P Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
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28
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Wang B, Khir R, Pan Z, Wood D, Mahoney NE, El-Mashad H, Wu B, Ma H, Liu X. Simultaneous decontamination and drying of rough rice using combined pulsed light and holding treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2874-2881. [PMID: 26369934 DOI: 10.1002/jsfa.7458] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Revised: 09/09/2015] [Accepted: 09/11/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Pulsed light (PL) technology has been proven effective in food disinfection. However, increasing the light intensity or treatment time could swiftly increase the temperature of the food product. Using the thermal effect in an appropriate way may achieve a simultaneous disinfection and drying effect. The objective of this study was to investigate the feasibility of simultaneous disinfection and drying of rough rice using PL and holding treatment. RESULTS Freshly harvested rice samples were inoculated by Aspergillus flavus (A. flavus) and treated using PL under different intensities and durations followed by holding treatment. The PL treatment under intensity of 1.08 W cm(-2) for 21 s led to a reduction of 0.29 log cfu g(-1) on the population size of A. flavus spores. After holding treatment, a 5.2 log cfu g(-1) reduction was achieved. The corresponding total moisture removal reached 3.3% points. No adverse effect on milling quality was detected after the treatment. CONCLUSION The obtained results revealed that the combined PL and holding treatment had good potential for successful application in the rice industry to simultaneously achieve disinfection and drying. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Bei Wang
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, 95616, USA
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
| | - Ragab Khir
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, 95616, USA
- Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, 95616, USA
- Healthy Processed Foods Research Unit, USDA-ARS-WRRC, Albany, CA, 94710, USA
| | - Delilah Wood
- Healthy Processed Foods Research Unit, USDA-ARS-WRRC, Albany, CA, 94710, USA
| | - Noreen E Mahoney
- Healthy Processed Foods Research Unit, USDA-ARS-WRRC, Albany, CA, 94710, USA
| | - Hamed El-Mashad
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, 95616, USA
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
| | - Xingrong Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
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29
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Butscher D, Zimmermann D, Schuppler M, Rudolf von Rohr P. Plasma inactivation of bacterial endospores on wheat grains and polymeric model substrates in a dielectric barrier discharge. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.003] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Rowan NJ, Valdramidis VP, Gómez-López VM. A review of quantitative methods to describe efficacy of pulsed light generated inactivation data that embraces the occurrence of viable but non culturable state microorganisms. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.03.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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