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Sarkar D, Hunt I, Macdonald C, Wang B, Bowman JP, Tamplin ML. Modelling growth of Bacillus cereus in paneer by one-step parameter estimation. Food Microbiol 2023; 112:104231. [PMID: 36906319 DOI: 10.1016/j.fm.2023.104231] [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: 10/25/2022] [Revised: 01/08/2023] [Accepted: 01/22/2023] [Indexed: 02/07/2023]
Abstract
Bacillus cereus phylogenetic group III and IV strains are commonly associated with food products and cause toxin mediated foodborne diseases. These pathogenic strains have been identified from milk and dairy products, such as reconstituted infant formula and several cheeses. Paneer is a fresh, soft cheese originating from India that is prone to foodborne pathogen contamination, such as by Bacillus cereus. However, there are no reported studies of B. cereus toxin formation in paneer or predictive models quantifying growth of the pathogen in paneer under different environmental conditions. This study assessed enterotoxin-producing potential of B. cereus group III and IV strains, isolated from dairy farm environments, in fresh paneer. Growth of a four-strain cocktail of toxin-producing B. cereus strains was measured in freshly prepared paneer incubated at 5-55 °C and modelled using a one-step parameter estimation combined with bootstrap re-sampling to generate confidence intervals for model parameters. The pathogen grew in paneer between 10 and 50 °C and the developed model fit the observed data well (R2 = 0.972, RMSE = 0.321 log10 CFU/g). The cardinal parameters for B. cereus growth in paneer along with the 95% confidence intervals were: μopt 0.812 log10 CFU/g/h (0.742, 0.917); Topt is 44.177 °C (43.16, 45.49); Tmin is 4.405 °C (3.973, 4.829); Tmax is 50.676 °C (50.367, 51.144). The model developed can be used in food safety management plans and risk assessments to improve safety of paneer while also adding to limited information on B. cereus growth kinetics in dairy products.
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Affiliation(s)
- Dipon Sarkar
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Ian Hunt
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Cameron Macdonald
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Bing Wang
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 N 21st St, Lincoln, NE, 68588, United States.
| | - John P Bowman
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Mark L Tamplin
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
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2
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Microwave decontamination process for hummus: A computational study with experimental validation. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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3
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Inanoglu S, Barbosa-Cánovas GV, Sablani SS, Zhu MJ, Keener L, Tang J. High-pressure pasteurization of low-acid chilled ready-to-eat food. Compr Rev Food Sci Food Saf 2022; 21:4939-4970. [PMID: 36329575 DOI: 10.1111/1541-4337.13058] [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: 04/05/2022] [Revised: 07/31/2022] [Accepted: 09/08/2022] [Indexed: 11/06/2022]
Abstract
The working population growth have created greater consumer demand for ready-to-eat (RTE) foods. Pasteurization is one of the most common preservation methods for commercial production of low-acid RTE cold-chain products. Proper selection of a pasteurization method plays an important role not only in ensuring microbial safety but also in maintaining food quality during storage. Better retention of flavor, color, appearance, and nutritional value of RTE products is one of the reasons for the food industry to adopt novel technologies such as high-pressure processing (HPP) as a substitute or complementary technology for thermal pasteurization. HPP has been used industrially for the pasteurization of high-acid RTE products. Yet, this method is not commonly used for pasteurization of low-acid RTE food products, due primarily to the need of additional heating to thermally inactivate spores, coupled with relatively long treatment times resulting in high processing costs. Practical Application: Food companies would like to adopt novel technologies such as HPP instead of using conventional thermal processes, yet there is a lack of information on spoilage and the shelf-life of pasteurized low-acid RTE foods (by different novel pasteurization methods including HPP) in cold storage. This article provides an overview of the microbial concerns and related regulatory guidelines for the pasteurization of low-acid RTE foods and summarizes the effects of HPP in terms of microbiology (both pathogens and spoilage microorganisms), quality, and shelf-life on low-acid RTE foods. This review also includes the most recent research articles regarding a comparison between HPP pasteurization and thermal pasteurization treatments and the limitations of HPP for low-acid chilled RTE foods.
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Affiliation(s)
- Sumeyye Inanoglu
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.,Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Larry Keener
- International Product Safety Consultants, Seattle, Washington, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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4
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Ajingi YS, Rodpan S, Usman JN, Koga Y, Jongruja N. Synergistic effect of Nisin with acetic and propionic acids inactivates Bacillus subtilis on meat and potato. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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Inanoglu S, Barbosa-Cánovas GV, Tang Z, Liu F, Sablani SS, Zhu MJ, Tang J. Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02736-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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6
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Kobayashi T, Azuma T, Yasokawa D, Yamaki S, Yamazaki K. Spore Heat Resistance and Growth Ability at Refrigeration Temperatures of Bacillus spp. and Paenibacillus spp. Biocontrol Sci 2021; 26:147-155. [PMID: 34556617 DOI: 10.4265/bio.26.147] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
In this study, spore heat resistance and growth ability at refrigeration temperatures of Bacillus spp. and Paenibacillus spp. were determined. The spore D90°C of 67.6% (23 of 34 strains) of Bacillus and 73.9% (17 of 23 strains) of Paenibacillus was less than 15 min. The growth abilities of both genera were equivalent at 10°C. However, 71.1% (32 of 45 strains) of Paenibacillus and only 6.3% (3 of 48 strains) of Bacillus cereus group could grow at 4°C. Eight B. cereus strains formed spores with higher heat resistance compared to the other Bacillus strains assessed; however, they did not grow at tempreratures below 10°C. Conversely, four Paenibacillus strains formed spores with heat resistance equivalent to that of the eight B. cereus strains and grew at 6°C or lower. In particular, Paenibacillus sp. JCM13343 formed the highest heat-resistant spores (D90°C = 136.1 min) and grew well at 4°C. These results indicate that Paenibacillus can grow in processed foods during refrigerated storage and has the potential to cause spoilage as well as Bacillus. Therefore, Paenibacillus should be considered as one of the targets for microbiological control in refrigerated processed foods.
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Affiliation(s)
| | - Takanori Azuma
- Food Processing Research Center, Hokkaido Research Organization
| | | | - Shogo Yamaki
- Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University
| | - Koji Yamazaki
- Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University
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Jovanovic J, Ornelis VFM, Madder A, Rajkovic A. Bacillus cereus food intoxication and toxicoinfection. Compr Rev Food Sci Food Saf 2021; 20:3719-3761. [PMID: 34160120 DOI: 10.1111/1541-4337.12785] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 05/13/2021] [Accepted: 05/15/2021] [Indexed: 12/12/2022]
Abstract
Bacillus cereus is one of the leading etiological agents of toxin-induced foodborne diseases. Its omnipresence in different environments, spore formation, and its ability to adapt to varying conditions and produce harmful toxins make this pathogen a health hazard that should not be underestimated. Food poisoning by B. cereus can manifest itself as an emetic or diarrheal syndrome. The former is caused by the release of the potent peptide toxin cereulide, whereas the latter is the result of proteinaceous enterotoxins (e.g., hemolysin BL, nonhemolytic enterotoxin, and cytotoxin K). The final harmful effect is not only toxin and strain dependent, but is also affected by the stress responses, accessory virulence factors, and phenotypic properties under extrinsic, intrinsic, and explicit food conditions and host-related environment. Infamous portrait of B. cereus as a foodborne pathogen, as well as a causative agent of nongastrointestinal infections and even nosocomial complications, has inspired vast volumes of multidisciplinary research in food and clinical domains. As a result, extensive original data became available asking for a new, both broad and deep, multifaceted look into the current state-of-the art regarding the role of B. cereus in food safety. In this review, we first provide an overview of the latest knowledge on B. cereus toxins and accessory virulence factors. Second, we describe the novel taxonomy and some of the most pertinent phenotypic characteristics of B. cereus related to food safety. We link these aspects to toxin production, overall pathogenesis, and interactions with its human host. Then we reflect on the prevalence of different toxinotypes in foods opening the scene for epidemiological aspects of B. cereus foodborne diseases and methods available to prevent food poisoning including overview of the different available methods to detect B. cereus and its toxins.
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Affiliation(s)
- Jelena Jovanovic
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Vincent F M Ornelis
- Department of Organic and Macromolecular Chemistry, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Annemieke Madder
- Department of Organic and Macromolecular Chemistry, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Andreja Rajkovic
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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8
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Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107936] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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9
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Evelyn, Silva FV. Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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10
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Ajingi YS, Ruengvisesh S, Khunrae P, Rattanarojpong T, Jongruja N. The combined effect of formic acid and Nisin on potato spoilage. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101523] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Yu J, Hou Q, Li W, Huang W, Mo L, Yao C, An X, Sun Z, Wei H. Profiling of the viable bacterial and fungal microbiota in fermented feeds using single-molecule real-time sequencing. J Anim Sci 2020; 98:skaa029. [PMID: 32017844 PMCID: PMC7036599 DOI: 10.1093/jas/skaa029] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 02/03/2020] [Indexed: 11/14/2022] Open
Abstract
Fermented concentrated feed has been widely recognized as an ideal feed in the animal industry. In this study, we used a powerful method, coupling propidium monoazide (PMA) pretreatment with single-molecule real-time (SMRT) sequencing technology to compare the bacterial and fungal composition of feeds before and after fermentation with four added lactic acid bacteria (LAB) inoculants (one Lactobacillus casei strain and three L. plantarum strains). Five feed samples consisting of corn, soybean meal, and wheat bran were fermented with LAB additives for 3 d. Following anaerobic fermentation, the pH rapidly decreased, and the mean numbers of LAB increased from 106 to 109 colony-forming units (cfu)/g fresh matter. SMRT sequencing results showed that the abundance and diversity of bacteria and fungi in the feed were significantly higher before fermentation than after fermentation. Fifteen bacterial species and eight fungal genera were significantly altered following fermentation, and L. plantarum was the dominant species (relative abundance 88.94%) in the post-fermentation group. PMA treatment revealed that the bacteria Bacillus cereus, B. circulans, Alkaliphilus oremlandii, Cronobacter sakazakii, Paenibacillus barcinonensis, and P. amylolyticus (relative abundance >1%) were viable in the raw feed. After fermentation, their relative abundances decreased sharply to <0.2%; however, viable L. plantarum was still the dominant species post fermentation. We inferred that our LAB additives grew rapidly and inhibited harmful microorganisms and further improved feed quality. In addition, coupling PMA treatment with the Pacific Biosciences SMRT sequencing technology was a powerful tool for providing accurate live microbiota profiling data in this study.
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Affiliation(s)
- Jie Yu
- Department of Laboratory Animal Science, College of Basic Medical Sciences, Third Military Medical University, Chongqing, China
| | - Qiangchuan Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Weicheng Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Weiqiang Huang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Lanxin Mo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Caiqing Yao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Xiaona An
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, China
| | - Hong Wei
- Department of Laboratory Animal Science, College of Basic Medical Sciences, Third Military Medical University, Chongqing, China
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12
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Tirloni E, Bernardi C, Ghelardi E, Celandroni F, Cattaneo P, Stella S. Bacillus cereus in fried rice meals: Natural occurrence, strain dependent growth and haemolysin (HBL) production. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108393] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Tirloni E, Bernardi C, Ghelardi E, Celandroni F, Andrighetto C, Rota N, Stella S. Biopreservation as a potential hurdle for Bacillus cereus growth in fresh cheese. J Dairy Sci 2019; 103:150-160. [PMID: 31668441 DOI: 10.3168/jds.2019-16739] [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] [Received: 04/03/2019] [Accepted: 09/03/2019] [Indexed: 11/19/2022]
Abstract
This study aimed to evaluate the possible inhibitory effect of natural lactic acid bacteria on the growth of 2 Bacillus cereus strains. First, we evaluated the behavior of spores of B. cereus GPe2 and D43 when inoculated before cheesemaking using pasteurized or raw milk; no statistical differences were observed between cheese produced with the 2 types of milk. Then, lactic acid bacteria (LAB) were isolated from cheese at the last sampling time, identified, and tested in vitro for their antagonistic activity and organic acid production by using an HPLC method, showing antimicrobial potential. The LAB that produced larger inhibition halos (>9 mm) against B. cereus strains (LAB 3, 6, 9, 10: Lactococcus lactis ssp. lactis; LAB 7: Lactococcus lactis ssp. cremoris) were selected to produce a LAB mixture for subsequent tests. Spores of B. cereus GPe2 and D43 were inoculated in pasteurized milk before cheesemaking with or without addition of the LAB mixture at a high dosage. Bacillus cereus grew more slowly when LAB were added to the dairy matrix (with differences from 2.36 to 2.66 log cfu/g in B. cereus GPe2 and D43 growth).
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Affiliation(s)
- Erica Tirloni
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy.
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy
| | - Emilia Ghelardi
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, IT-56127, Pisa, Italy; Research Center Nutraceuticals and Food for Health-Nutrafood, University of Pisa, IT-56127, Pisa, Italy
| | - Francesco Celandroni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, IT-56127, Pisa, Italy
| | - Christian Andrighetto
- Agenzia Veneta per l'Innovazione nel Settore Primario, Via San Gaetano 74, Thiene (VI), Italy
| | - Nicola Rota
- Freelance Agronomist, Pontirolo Nuovo, IT-24040, Italy
| | - Simone Stella
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy
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14
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Sonar CR, Rasco B, Tang J, Sablani SS. Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5934-5945. [PMID: 31206676 DOI: 10.1002/jsfa.9868] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 05/15/2019] [Accepted: 06/10/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Package oxygen transmission rate (OTR) can affect the stability of natural color pigments such as anthocyanins, betalains and chlorophylls in foods during storage. In the present study, we investigated the oxygen sensitivity of selected pigments in thermally pasteurized vegetable purees held at a refrigeration temperature. We modulated the oxygen ingress in packaging using multilayer films with OTRs of 1, 30 and 81 cm3 m-2 day-1 . Red cabbage, beetroot and pea purees were vacuum packed, pasteurized to achieve a cumulative lethality ofP 90 ° C 10 ° C = 12.8-13.4 min and stored at 7 °C for 80 days. RESULTS Anthocyanins were relatively stable (< 4% losses), regardless of the film OTR. Betalains showed the highest sensitivity to different OTRs, with total losses varying from 4% to 49% at the end of storage and showing significant differences (P < 0.05) among the three films. Chlorophylls showed no significant difference (P > 0.05) in sensitivity to film OTRs. However, continuous degradation of chlorophylls was observed for all film types, with total chlorophyll losses ranging from 33% to 35%. Overall color differences (ΔE) at the end of storage for cabbage, beet and pea puree were between 0.50-1.70, 1.00-4.55 and 7.41-8.08, respectively. Betalains and chlorophylls degradation followed first-order and fractional conversion kinetics, whereas ΔE followed zero-order and fractional conversion kinetics during storage. CONCLUSION All three pigments behaved differently to oxygen ingress during storage. Low to medium barrier films are suitable for products containing red cabbage anthocyanins. High barrier films are must for betalains, whereas medium to high barrier films are suitable for chlorophyll-containing products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chandrashekhar R Sonar
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, Pullman, WA, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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15
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Evelyn, Silva FV. Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Sonar CR, Paccola CS, Al‐Ghamdi S, Rasco B, Tang J, Sablani SS. Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13074] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Carolina S. Paccola
- Department of Animal Science and Food EngineeringUniversity of Sao Paulo Pirassununga Sao Paulo Brazil
| | - Saleh Al‐Ghamdi
- Department of Biological Systems EngineeringWashington State University Pullman WA
- Department of Agricultural EngineeringCollege of Food and Agricultural Sciences, King Saud University Riyadh Saudi Arabia
| | - Barbara Rasco
- School of Food ScienceWashington State University Pullman WA
| | - Juming Tang
- Department of Biological Systems EngineeringWashington State University Pullman WA
| | - Shyam S. Sablani
- Department of Biological Systems EngineeringWashington State University Pullman WA
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17
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Santos LCO, Cubas ALV, Moecke EHS, Ribeiro DHB, Amante ER. Use of Cold Plasma To Inactivate Escherichia coli and Physicochemical Evaluation in Pumpkin Puree. J Food Prot 2018; 81:1897-1905. [PMID: 30347171 DOI: 10.4315/0362-028x.jfp-18-136] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This work aimed to study the pumpkin puree processing by cold plasma corona discharge as an alternative to heat treatment to reduce Escherichia coli contamination and evaluate physicochemical alterations, using argon (Ar) as the process gas. The treatment time to verify E. coli inactivation was between 2 and 20 min, while physicochemical alterations were analyzed at 5, 10, 15, and 20 min. Cold plasma corona discharge technology to inactivate E. coli proved to be promising, reaching 3.62 log cycles of reduction at 20 min of treatment. The inactivation kinectics showed a tendency of higher decrease with time. Physicochemical characteristics indicate that plasma induces a decrease of pH; however, there is an indication that process gases have an important role and react with the environment and procedure reactive species. This technology may reduce the total carotenoid content of pumpkin puree and in color, mainly the a* parameter, which showed great reduction.
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Affiliation(s)
- L C O Santos
- 1 Department of Chemical and Food Engineering, Federal University of Santa Catarina, Campus Universitário Trindade, 88040-900 Florianópolis, Brazil
| | - A L V Cubas
- 2 Department of Environmental Engineering, University of Southern Santa Catarina, Pedra Branca Unit, CEP 88137-270, Palhoça, Brazil; and
| | - E H S Moecke
- 2 Department of Environmental Engineering, University of Southern Santa Catarina, Pedra Branca Unit, CEP 88137-270, Palhoça, Brazil; and.,3 Department of Food Science and Technology, Federal University of Santa Catarina, Centro de Ciências Agrárias, 88034-001 Florianópolis, Brazil (ORCID: http://orcid.org/0000-0001-9593-5674 [E.R.A.])
| | - D H B Ribeiro
- 3 Department of Food Science and Technology, Federal University of Santa Catarina, Centro de Ciências Agrárias, 88034-001 Florianópolis, Brazil (ORCID: http://orcid.org/0000-0001-9593-5674 [E.R.A.])
| | - E R Amante
- 3 Department of Food Science and Technology, Federal University of Santa Catarina, Centro de Ciências Agrárias, 88034-001 Florianópolis, Brazil (ORCID: http://orcid.org/0000-0001-9593-5674 [E.R.A.])
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18
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19
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Hyun JE, Yoon JH, Lee SY. Response surface modeling for the inactivation ofBacillus cereuson cooked spinach by natural antimicrobials at various temperatures. J Food Saf 2018. [DOI: 10.1111/jfs.12484] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jeong-Eun Hyun
- Department of Food and Nutrition; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
| | - Jae-Hyun Yoon
- Department of Food and Nutrition; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
| | - Sun-Young Lee
- Department of Food and Nutrition; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
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20
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Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.037] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Juneja VK, Mishra A, Pradhan AK. Dynamic Predictive Model for Growth of Bacillus cereus from Spores in Cooked Beans. J Food Prot 2018; 81:308-315. [PMID: 29369689 DOI: 10.4315/0362-028x.jfp-17-391] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Kinetic growth data for Bacillus cereus grown from spores were collected in cooked beans under several isothermal conditions (10 to 49°C). Samples were inoculated with approximately 2 log CFU/g heat-shocked (80°C for 10 min) spores and stored at isothermal temperatures. B. cereus populations were determined at appropriate intervals by plating on mannitol-egg yolk-polymyxin agar and incubating at 30°C for 24 h. Data were fitted into Baranyi, Huang, modified Gompertz, and three-phase linear primary growth models. All four models were fitted to the experimental growth data collected at 13 to 46°C. Performances of these models were evaluated based on accuracy and bias factors, the coefficient of determination ( R2), and the root mean square error. Based on these criteria, the Baranyi model best described the growth data, followed by the Huang, modified Gompertz, and three-phase linear models. The maximum growth rates of each primary model were fitted as a function of temperature using the modified Ratkowsky model. The high R2 values (0.95 to 0.98) indicate that the modified Ratkowsky model can be used to describe the effect of temperature on the growth rates for all four primary models. The acceptable prediction zone (APZ) approach also was used for validation of the model with observed data collected during single and two-step dynamic cooling temperature protocols. When the predictions using the Baranyi model were compared with the observed data using the APZ analysis, all 24 observations for the exponential single rate cooling were within the APZ, which was set between -0.5 and 1 log CFU/g; 26 of 28 predictions for the two-step cooling profiles also were within the APZ limits. The developed dynamic model can be used to predict potential B. cereus growth from spores in beans under various temperature conditions or during extended chilling of cooked beans.
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Affiliation(s)
- Vijay K Juneja
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Abhinav Mishra
- 2 Department of Food Science & Technology, University of Georgia, Athens, Georgia 30602; and.,3 Department of Nutrition and Food Science and
| | - Abani K Pradhan
- 3 Department of Nutrition and Food Science and.,4 Center for Food Safety and Security Systems, University of Maryland, College Park, Maryland 20742, USA
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22
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Evelyn, Milani E, Silva FV. Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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23
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Renna M, Gonnella M, de Candia S, Serio F, Baruzzi F. Efficacy of Combined Sous Vide-Microwave Cooking for Foodborne Pathogen Inactivation in Ready-to-Eat Chicory Stems. J Food Sci 2017; 82:1664-1671. [PMID: 28597952 DOI: 10.1111/1750-3841.13719] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 03/23/2017] [Accepted: 03/27/2017] [Indexed: 11/29/2022]
Abstract
There is a variety of different food processing methods, which can be used to prepare ready-to-eat foods. However, the need to preserve the freshness and nutritional qualities leads to the application of mild technologies which may be insufficient to inactivate microbial pathogens. In this work, fresh chicory stems were packed under a vacuum in films, which were transparent to microwaves. These were then exposed to microwaves for different periods of time. The application of sous vide microwave cooking (SV-MW, 900 W, 2450 MHz), controlled naturally occurring mesophilic aerobic bacteria, yeasts and molds for up to 30 d when vacuum-packed vegetables were stored at 4 °C. In addition, the process lethality of the SV-MW 90 s cooking was experimentally validated. This treatment led to 6.07 ± 0.7 and 4.92 ± 0.65 log cfu/g reduction of Escherichia coli and Listeria monocytogenes inoculated over the chicory stems (100 g), respectively. With an initial load of 9 log cfu/g for both pathogens, less than 10 cfu/g of surviving cells were found after 90 s cooking. This shows that short-time microwave cooking can be used to effectively pasteurize vacuum-packed chicory stems, achieving >5 log cfu/g reduction of E. coli and L. monocytogenes.
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Affiliation(s)
- Massimiliano Renna
- Inst. of Sciences of Food Production, CNR - National Research Council of Italy, Via G. Amendola, 122/O - 70126, Bari, Italy
- Dept. of Agricultural and Environmental Science, Univ. of Bari Aldo Moro, Via Amendola, 165/A, 70126, Bari, Italy
| | - Maria Gonnella
- Inst. of Sciences of Food Production, CNR - National Research Council of Italy, Via G. Amendola, 122/O - 70126, Bari, Italy
| | - Silvia de Candia
- Inst. of Sciences of Food Production, CNR - National Research Council of Italy, Via G. Amendola, 122/O - 70126, Bari, Italy
| | - Francesco Serio
- Inst. of Sciences of Food Production, CNR - National Research Council of Italy, Via G. Amendola, 122/O - 70126, Bari, Italy
| | - Federico Baruzzi
- Inst. of Sciences of Food Production, CNR - National Research Council of Italy, Via G. Amendola, 122/O - 70126, Bari, Italy
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Periago PM, Palop A, Fernandez PS. Combined Effect of Nisin, Carvacrol and Thymol on the Viability of Bacillus Cereus Heat-Treated Vegetative Cells. FOOD SCI TECHNOL INT 2016. [DOI: 10.1106/je3p-nykq-4udq-tjc6] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
The influence of mild heat pretreatment on the bactericidal action of nisin, carvacrol and thymol on stationary and exponential phase cells of two Bacillus cereus strains was studied. Carvacrol or thymol concentrations of 0.3 mmol/L had no bactericidal effect on unheated, and a minor effect on heated B. cereus cells either in stationary or exponential growth phases. Nisin (0.15 mg/mL) alone decreased the viable counts in all cases (unheated and heated cells in stationary and exponential phase) although the two strains tested showed different sensitivity to this natural antimicrobial between them. When carvacrol or thymol were combined with nisin, it resulted in a greater loss of viability of heated cells than when nisin was applied alone. There was a synergistic effect of nisin and both essential oils with a mild heat pretreatment on the viability of B. cereus cells. This study pointed out the potential use of nisin alone and in combination with carvacrol or thymol applied after a mild heat pretreatment for preservation of minimally processed foods.
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Affiliation(s)
- P. M. Periago
- Universidad Politécnica de Cartagena, Escuela Técnica Superior de Ingeniería Agronómica, Dpto. Ingeniería de Alimentos y del Equipamiento Agrícola, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain
| | - A. Palop
- Universidad Politécnica de Cartagena, Escuela Técnica Superior de Ingeniería Agronómica, Dpto. Ingeniería de Alimentos y del Equipamiento Agrícola, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain
| | - P. S. Fernandez
- Universidad Politécnica de Cartagena, Escuela Técnica Superior de Ingeniería Agronómica, Dpto. Ingeniería de Alimentos y del Equipamiento Agrícola, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain
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25
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Evelyn, Silva FV. Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600MPa HPP combined with 38–70°C: Comparing with thermal processing and estimating the energy requirements. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.05.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Risks for public health related to the presence of Bacillus cereus and other Bacillus spp. including Bacillus thuringiensis in foodstuffs. EFSA J 2016. [DOI: 10.2903/j.efsa.2016.4524] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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27
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Tatsinkou Fossi B, Tatah Kihla Akoachere JF, Nchanji GT, Wanji S. Occurrence, heat and antibiotic resistance profile ofBacillus cereusisolated from raw cow and processed milk in Mezam Division, Cameroon. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12315] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Bertrand Tatsinkou Fossi
- Department of Microbiology and Parasitology; Faculty of Science; University of Buea; Cameroon, P.O.Box 63 Buea Cameroon
- Research Foundation for Tropical Diseases and Environment; Buea P.O. Box 474 Cameroon
| | | | - Gordon Takop Nchanji
- Department of Microbiology and Parasitology; Faculty of Science; University of Buea; Cameroon, P.O.Box 63 Buea Cameroon
- Research Foundation for Tropical Diseases and Environment; Buea P.O. Box 474 Cameroon
| | - Samuel Wanji
- Department of Microbiology and Parasitology; Faculty of Science; University of Buea; Cameroon, P.O.Box 63 Buea Cameroon
- Research Foundation for Tropical Diseases and Environment; Buea P.O. Box 474 Cameroon
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28
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Samapundo S, Mujuru FM, de Baenst I, Denon Q, Devlieghere F. Effect of Initial Headspace O2Level on the Growth and Volatile Metabolite Production ofLeuconostoc Mesenteriodesand the Microbial and Sensorial Quality of Modified Atmosphere Packaged Par-Fried French Fries. J Food Sci 2016; 81:M454-62. [DOI: 10.1111/1750-3841.13215] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Accepted: 12/14/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Simbarashe Samapundo
- Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering, Member of Food2Know; Ghent Univ; Coupure Links 653 9000 Gent Belgium
| | - Felix Mugove Mujuru
- Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering, Member of Food2Know; Ghent Univ; Coupure Links 653 9000 Gent Belgium
| | - Ilse de Baenst
- Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering, Member of Food2Know; Ghent Univ; Coupure Links 653 9000 Gent Belgium
| | - Quenten Denon
- Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering, Member of Food2Know; Ghent Univ; Coupure Links 653 9000 Gent Belgium
| | - Frank Devlieghere
- Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Faculty of Bioscience Engineering, Member of Food2Know; Ghent Univ; Coupure Links 653 9000 Gent Belgium
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29
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High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70°C. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.017] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Lee NK, Kim HW, Lee JY, Ahn DU, Kim CJ, Paik HD. Antimicrobial Effect of Nisin against Bacillus cereus in Beef Jerky during Storage. Korean J Food Sci Anim Resour 2015; 35:272-6. [PMID: 26761838 PMCID: PMC4682515 DOI: 10.5851/kosfa.2015.35.2.272] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2015] [Revised: 03/10/2015] [Accepted: 03/25/2015] [Indexed: 11/06/2022] Open
Abstract
The microbial distribution of raw materials and beef jerky, and the effect of nisin on the growth of Bacillus cereus inoculated in beef jerky during storage, were studied. Five strains of pathogenic B. cereus were detected in beef jerky, and identified with 99.8% agreement using API CHB 50 kit. To evaluate the effect of nisin, beef jerky was inoculated with approximately 3 Log CFU/g of B. cereus mixed culture and nisin (100 IU/g and 500 IU/g). During the storage of beef jerky without nisin, the number of mesophilic bacteria and B. cereus increased unlikely for beef jerky with nisin. B. cereus started to grow after 3 d in 100 IU nisin/g treatment, and after 21 d in 500 IU nisin/g treatment. The results suggest that nisin could be an effective approach to extend the shelf-life, and improve the microbial safety of beef jerky, during storage.
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Affiliation(s)
- Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Hyoun Wook Kim
- National Institute of Animal Science, RDA, Suwon 441-706, Korea
| | - Joo Yeon Lee
- Korea Livestock Products HACCP Accreditation Service, Anyang 430-731, Korea
| | - Dong Uk Ahn
- Animal Science Department, Iowa State University, Ames, IA 50011, USA
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
- Bio/Molecular Informatics Center, Konkuk University, Seoul 143-701, Korea
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31
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Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.028] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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Luu-Thi H, Khadka DB, Michiels CW. Thermal inactivation parameters of spores from different phylogenetic groups of Bacillus cereus. Int J Food Microbiol 2014; 189:183-8. [DOI: 10.1016/j.ijfoodmicro.2014.07.027] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2014] [Revised: 05/09/2014] [Accepted: 07/21/2014] [Indexed: 11/17/2022]
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33
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Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium. Food Microbiol 2014; 44:288-95. [PMID: 25084675 DOI: 10.1016/j.fm.2014.06.020] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 06/10/2014] [Accepted: 06/18/2014] [Indexed: 11/20/2022]
Abstract
The major objectives of this study were to determine the incidence of psychrotolerant spore formers from REPFEDS marketed in Belgium, and their diversity and characteristics. Spore formers in general were found as spores on 38.3% of the food samples and in 85% food products types evaluated. 76% of the food samples containing spore formers had spores before enrichment. A total of 86 spore formers were isolated from the samples. 28 of 86 bacterial spore formers (32.6%) were capable of vegetative growth at 7 °C. 96% (27/28) of these psychrotolerant spore formers were determined to belong to Bacillus or related genera. According to a (GTG)5-PCR analysis, 24 of these 28 isolates were genetically distinct from each other. 10.7% (3/28) of the bacilli were determined to belong to the Bacillus cereus group, namely B. cereus (chicken curry and Edam cheese) and Bacillus mycoides (Emmental cheese). Almost half of the bacilli (12/27) were putatively identified as Bacillus pumilus, which occurs ubiquitously in nature and has been associated with outbreaks of foodborne disease. Only one psychrotolerant clostridium, Clostridium tyrobutyricum, was isolated in the study. The results of this study show the highly diverse ecology and spoilage potential of psychrotolerant spore formers in REPFEDs marketed in Belgium.
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34
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Heo C, Kim HW, Ko KY, Kim KT, Paik HD. Estimation of Shelf Life with Respect to Bacillus cereus
Growth in Tteokgalbi
at Various Temperatures Using Predictive Models. J Food Saf 2014. [DOI: 10.1111/jfs.12124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chan Heo
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 South Korea
| | - Hyun Wook Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 South Korea
| | - Kyung Yuk Ko
- Division of Food Additives and Packaging; Department of Food Safety Evaluation; Ministry of Food Drug Safety; Chungbuk South Korea
| | - Kee-Tae Kim
- Bio/Molecular Informatics Center; Konkuk University; Seoul 143-701 South Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 South Korea
- Bio/Molecular Informatics Center; Konkuk University; Seoul 143-701 South Korea
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35
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Contzen M, Hailer M, Rau J. Isolation of Bacillus cytotoxicus from various commercial potato products. Int J Food Microbiol 2014; 174:19-22. [DOI: 10.1016/j.ijfoodmicro.2013.12.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2013] [Revised: 11/12/2013] [Accepted: 12/25/2013] [Indexed: 10/25/2022]
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36
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Daelman J, Jacxsens L, Membré JM, Sas B, Devlieghere F, Uyttendaele M. Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.06.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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37
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de Sarrau B, Clavel T, Zwickel N, Despres J, Dupont S, Beney L, Tourdot-Maréchal R, Nguyen-The C. Unsaturated fatty acids from food and in the growth medium improve growth of Bacillus cereus under cold and anaerobic conditions. Food Microbiol 2013; 36:113-22. [PMID: 24010589 DOI: 10.1016/j.fm.2013.04.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2012] [Revised: 03/12/2013] [Accepted: 04/15/2013] [Indexed: 11/17/2022]
Abstract
In a chemically defined medium and in Luria broth, cold strongly reduced maximal population density of Bacillus cereus ATCC 14579 in anaerobiosis and caused formation of filaments. In cooked spinach, maximal population density of B. cereus in anaerobiosis was the same at cold and optimal temperatures, with normal cell divisions. The lipid containing fraction of spinach, but not the hydrophilic fraction, restored growth of B. cereus under cold and anaerobiosis when added to the chemically defined medium. This fraction was rich in unsaturated, low melting point fatty acids. Addition of phosphatidylcholine containing unsaturated, low melting point, fatty acids similarly improved B. cereus anaerobic growth at cold temperature. Addition of hydrogenated phosphatidylcholine containing saturated, high melting point, fatty acids did not modify growth. Fatty acids from phospholipids, from spinach and from hydrogenated phosphatidylcholine, although normally very rare in B. cereus, were inserted in the bacterium membrane. Addition of phospholipids rich in unsaturated fatty acids to cold and anaerobic cultures, increased fluidity of B. cereus membrane lipids, to the same level as those from B. cereus normally cold adapted, i.e. grown aerobically at 15 °C. B. cereus is therefore able to use external fatty acids from foods or from the growth medium to adapt its membrane to cold temperature under anaerobiosis, and to recover the maximal population density achieved at optimal temperature.
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Affiliation(s)
- Benoît de Sarrau
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
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Development of a time-to-detect growth model for heat-treated Bacillus cereus spores. Int J Food Microbiol 2013; 165:231-40. [PMID: 23796655 DOI: 10.1016/j.ijfoodmicro.2013.04.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2012] [Revised: 03/15/2013] [Accepted: 04/21/2013] [Indexed: 11/21/2022]
Abstract
The microbiological safety and quality of Refrigerated Processed Foods of Extended Durability (REPFEDs) relies on a combination of mild heat treatment and refrigeration, sometimes in combination with other inhibitory agents that are ineffective when used alone. In this context, a predictive model describing the time-to-detect growth (measured by turbidimetry) of psychrotrophic Bacillus cereus spores submitted to various combinations of pH, water activity (aw), heat treatment and storage temperature was developed. As the inoculum was high, the time-to-detect growth was the sum of two times: for a large part of the spore lag time (time before germination and outgrowth) and to a lesser extent of the time to have subsequent vegetative cells growing up to a detectable level. A dataset of 434 combinations (of pH, aw, heat treatment, storage temperature and B. cereus strain), originally collected at Ghent University to build a growth/no-growth model for two Bacillus cereus strains, was re-interpreted as time-to-detect growth values. In the growth area (223 combinations) the time-to-detect growth was set as the longest time where none, or only one, of the 8 replicated wells showed growth. In the no-growth area (211 combinations) the time-to-detect growth was set as longer than the time where the experiment was stopped (60days or more) and analysed as a censored response. The factors of variation were heat-treatment intensity (85°C, 87°C and 90°C in a time range of 1 to 38min), storage temperature (8-30°C), pH (5.2-6.4) and aw (0.973-0.995). Two different strains were analysed. The model had a Gamma multiplicative structure; it was solved by Bayesian inference with informative prior distributions. To be implemented in a decision tool, for instance to calculate the process and formulation conditions required to achieve a given detection time, each Gamma term had some constraints: they had to be monotonous, continuous and algebraically simple mathematical functions (i.e. having analytical solution). Overall, the cumulative effect of various stressful conditions (pasteurisation process, low temperature, and low pH) enables to extend the time-to-detect growth up to 60days or more, whereas the heat-treatment on its own did not have a similar effect. For example, with the most heat resistant strain (strain 1, FF140), for a product at aw0.99, stored at 10°C, heat-treated at 90°C for 10min, a time-to-detect growth of 2days was expected when the pH equalled 6.5. Under the same conditions, if the pH was reduced to 5.8, the time-to-detect growth was predicted to be 11days (and 33days at pH5.5). After a pasteurisation at 90°C for 10min, for a product kept at 10°C, combinations of pH and aw such as pH6.0-aw0.97, pH5.7-aw0.98 or pH5.5-aw0.99 were predicted to extend the time-to-detect growth up to 30days. The developed model is a useful tool for REPFED producers to guarantee the safety of their products towards psychrotrophic B. cereus.
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39
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Daelman J, Vermeulen A, Willemyns T, Ongenaert R, Jacxsens L, Uyttendaele M, Devlieghere F. Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage. Int J Food Microbiol 2013; 161:7-15. [DOI: 10.1016/j.ijfoodmicro.2012.11.017] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 11/09/2012] [Accepted: 11/12/2012] [Indexed: 11/16/2022]
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40
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Reyes JE, Guanoquiza MI, Tabilo-Munizaga G, Vega-Galvez A, Miranda M, Pérez-Won M. Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment. Int J Food Microbiol 2012; 158:218-24. [DOI: 10.1016/j.ijfoodmicro.2012.07.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2012] [Revised: 07/18/2012] [Accepted: 07/23/2012] [Indexed: 10/28/2022]
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41
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Real-time PCR detection of Paenibacillus spp. in raw milk to predict shelf life performance of pasteurized fluid milk products. Appl Environ Microbiol 2012; 78:5855-63. [PMID: 22685148 DOI: 10.1128/aem.01361-12] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Psychrotolerant sporeformers, specifically Paenibacillus spp., are important spoilage bacteria for pasteurized, refrigerated foods such as fluid milk. While Paenibacillus spp. have been isolated from farm environments, raw milk, processing plant environments, and pasteurized fluid milk, no information on the number of Paenibacillus spp. that need to be present in raw milk to cause pasteurized milk spoilage was available. A real-time PCR assay targeting the 16S rRNA gene was designed to detect Paenibacillus spp. in fluid milk and to discriminate between Paenibacillus and other closely related spore-forming bacteria. Specificity was confirmed using 16 Paenibacillus and 17 Bacillus isolates. All 16 Paenibacillus isolates were detected with a mean cycle threshold (C(T)) of 19.14 ± 0.54. While 14/17 Bacillus isolates showed no signal (C(T) > 40), 3 Bacillus isolates showed very weak positive signals (C(T) = 38.66 ± 0.65). The assay provided a detection limit of approximately 3.25 × 10(1) CFU/ml using total genomic DNA extracted from raw milk samples inoculated with Paenibacillus. Application of the TaqMan PCR to colony lysates obtained from heat-treated and enriched raw milk provided fast and accurate detection of Paenibacillus. Heat-treated milk samples where Paenibacillus (≥1 CFU/ml) was detected by this colony TaqMan PCR showed high bacterial counts (>4.30 log CFU/ml) after refrigerated storage (6°C) for 21 days. We thus developed a tool for rapid detection of Paenibacillus that has the potential to identify raw milk with microbial spoilage potential as a pasteurized product.
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42
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Psychrotolerant Paenibacillus tundrae isolates from barley grains produce new cereulide-like depsipeptides (paenilide and homopaenilide) that are highly toxic to mammalian cells. Appl Environ Microbiol 2012; 78:3732-43. [PMID: 22407690 DOI: 10.1128/aem.00049-12] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Paenilide is a novel, heat-stable peptide toxin from Paenibacillus tundrae, which colonizes barley. P. tundrae produced 20 to 50 ng of the toxin mg(-1) of cells (wet weight) throughout a range of growth temperatures from +5°C to +28°C. Paenilide consisted of two substances of 1,152 Da and 1,166 Da, with masses and tandem mass spectra identical to those of cereulide and a cereulide homolog, respectively, produced by Bacillus cereus NS-58. The two components of paenilide were separated from those of cereulide by high-performance liquid chromatography (HPLC), showing a structural difference suggesting the replacement of O-Leu (cereulide) by O-Ile (paenilide). The exposure of porcine spermatozoa and kidney tubular epithelial (PK-15) cells to subnanomolar concentrations of paenilide resulted in inhibited motility, the depolarization of mitochondria, excessive glucose consumption, and metabolic acidosis. Paenilide was similar to cereulide in eight different toxicity endpoints with porcine and murine cells. In isolated rat liver mitochondria, nanomolar concentrations of paenilide collapsed respiratory control, zeroed the mitochondrial membrane potential, and induced swelling. The toxic effect of paenilide depended on its high lipophilicity and activity as a high-affinity potassium ion carrier. Similar to cereulide, paenilide formed lipocations, i.e., lipophilic cationic compounds, with K(+) ions already at 4 mM [K(+)], rendering lipid membranes electroconductive. Paenilide-producing P. tundrae was negative in a PCR assay with primers specific for the cesB gene, indicating that paenilide was not a product of plasmid pCER270, encoding the biosynthesis of cereulide in B. cereus. Paenilide represents the first potassium ionophoric compound described for Paenibacillus. The findings in this paper indicate that paenilide from P. tundrae is a potential food-poisoning agent.
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Løvdal IS, Hovda MB, Granum PE, Rosnes JT. Promoting Bacillus cereus spore germination for subsequent inactivation by mild heat treatment. J Food Prot 2011; 74:2079-89. [PMID: 22186048 DOI: 10.4315/0362-028x.jfp-11-292] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sublethal heat treatment may activate dormant spores and thereby potentiate the conversion of spores to vegetative cells. As the germinated spore is known to possess lower heat resistance than its dormant counterpart, it has been postulated that double heat treatment, i.e., spore heat activation followed by germination and then by heat inactivation, can be used to control spores in foods. Production of refrigerated processed foods of extended durability often includes more than one heat treatment of the food components. This work simulates conventional heat treatment procedures and evaluates double heat treatment as a method to improve spore control in model food matrixes of meat broth and cream sauce. Bacillus cereus NVH 1230-88 spores were supplemented in food model matrixes and heat activated at 70°C and then heat inactivated at 80 or 90°C. The samples were held at 29 to 30°C for 1 h between primary and secondary heat treatments, to allow spore germination. Nutrients naturally present in the food matrixes, e.g., amino acids and inosine, could act as germinants that induce germination. The levels of germinants could be too low to produce effective germination within 1 h. Following primary heat treatment, some samples were therefore supplemented with a combination of L-alanine and inosine, a germinant mixture known to be effective for B. cereus spores. In both matrixes, a combination of double heat treatment (heat activation, germination, and inactivation) and addition of germinants gave a reduction in spore counts equivalent to or greater than that obtained with a single heat treatment for 12 min at 90°C. Addition of germinants was essential to induce effective germination in cream sauce during 1 h at 29 to 30°C, and germinants were therefore a crucial supplement to obtain an effect of double heat treatment in this matrix. These data will be valuable when setting up temperature-time-germinant combinations for an optimized spore reduction in mild-heat-treated foods.
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Affiliation(s)
- Irene Stranden Løvdal
- Nofima AS, Department of Process Technology, P.O. Box 8034, N-4068 Stavanger, Norway
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Provesi JG, Dias CO, de Mello Castanho Amboni RD, Amante ER. Characterisation and stability of quality indices on storage of pumpkin (Cucurbita moschata and Cucurbita maxima) purees. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02808.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Samapundo S, Heyndrickx M, Xhaferi R, Devlieghere F. Validated empirical models describing the combined effect of water activity and pH on the heat resistance of spores of a psychrotolerant Bacillus cereus strain in broth and béchamel sauce. J Food Prot 2011; 74:1662-9. [PMID: 22004813 DOI: 10.4315/0362-028x.jfp-11-041] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The major objective of this study was to evaluate and model the combined effect of the water activity (a(w)) and pH of the heating menstrum on the heat resistance of spores of a psychrotolerant Bacillus cereus strain isolated from béchamel sauce. Two models, a quadratic polynomial equation and a reparameterized function, were assessed for their ability to describe the combined influence of a(w) and pH on the D(85°C)-values of the B. cereus isolate in tryptone soy broth. The performance of the models was validated by challenging the models with data independently collected in broth and béchamel sauce. Both models were found to adequately describe the validation data obtained in broth. However, it was determined that in béchamel sauce the predictions of the polynomial function not only showed bias (bias factor = 1.156) but were also fail-dangerous, as they deviated from the validation data by 17.2%. The reparameterized function was determined to be a good predictor of the D(85°C)-values in béchamel sauce as it showed no bias (bias factor = 1.033) and its predictions differed by only 7.9% from the validation data. The reparameterized function can be used to provide estimates of the minimum processing conditions required to achieve desired levels of spore inactivation within the a(w) and pH ranges studied and to determine the potential changes in heat resistance of B. cereus spores when a(w) and pH are changed, for example, during product reformulation. As validation of heat resistance models is rarely performed, let alone in actual food products, the models evaluated and validated in this study (in particular the reparameterized function) are of immediate relevance to the food industry.
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Affiliation(s)
- S Samapundo
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Food2Know, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
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Samapundo S, Heyndrickx M, Xhaferi R, Devlieghere F. Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium. Int J Food Microbiol 2011; 150:34-41. [DOI: 10.1016/j.ijfoodmicro.2011.07.013] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2011] [Revised: 06/27/2011] [Accepted: 07/12/2011] [Indexed: 11/25/2022]
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Lee KA, Kim KT, Paik HD. Physicochemical, microbial, and sensory evaluation of cook-chilled Korean traditional rice cake (Backseolgi) during storage via various packaging methods. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0145-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Cosansu S, Mol S, Ucok Alakavuk D, Ozturan S. The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840). FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0572-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Pajohi MR, Tajik H, Farshid AA, Basti AA, Hadian M. Effects ofMentha longifoliaL. Essential Oil and Nisin Alone and in Combination onBacillus cereusandBacillus subtilisin a Food Model and Bacterial Ultrastructural Changes. Foodborne Pathog Dis 2011; 8:283-90. [DOI: 10.1089/fpd.2010.0675] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Mohamad Reza Pajohi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Amir Abbas Farshid
- Department of Pathobiology, Faculty of Veterinary Medicine and Electron Microscope Center of Urmia University, Urmia, Iran
| | - Afshin Akhondzadeh Basti
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Mojtaba Hadian
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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Cosansu S, Mol S, Alakavuk DU, Ozturan S. The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02507.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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