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Marmion M, Macori G, Barroug S, Soro AB, Bourke P, Tiwari BK, Whyte P, Scannell AGM. Added insult to injury? The response of meat-associated pathogens to proposed antimicrobial interventions. Appl Microbiol Biotechnol 2024; 108:87. [PMID: 38189954 PMCID: PMC10774175 DOI: 10.1007/s00253-023-12849-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 10/20/2023] [Accepted: 10/25/2023] [Indexed: 01/09/2024]
Abstract
Modern requirements for 'green label' meat products have led to the design of novel antimicrobial innovations which prioritise quality, safety and longevity. Plasma-functionalised water (PFW), ultraviolet light and natural antimicrobial compositions have been investigated and optimised for control of foodborne pathogens like Campylobacter jejuni and Salmonella enterica serovar Typhimurium. However, given the adaptive mechanisms present in bacteria under external stresses, it is imperative to understand the effect that sublethal treatment may have on the bacterial transcriptome. In this study, Salmonella Typhimurium and C. jejuni were treated with sublethal doses of ultraviolet light, a citrus juice/essential oil marinade, and 'spark' or 'glow' cold plasma generation system-produced PFW. Immediately after treatment, cells were lysed and RNA was extracted and purified. mRNA was converted to cDNA by reverse transcription-PCR and sequenced by an Illumina MiSeq® system. Sequences were filtered and analysed using the Tuxedo workflow. Sublethal treatment of Campylobacter jejuni and Salmonella Typhimurium led to increased immediate cellular and metabolic activity, as well as diversification in protein and metabolic functioning. There was further expression of pathogenesis and virulence-associated traits associated with spark PFW and marinade treatment of Salmonella Typhimurium. However, similar concerns were not raised with glow PFW or UV-treated samples. This study provides science-based evidence of the efficacy of multi-hurdle antimicrobial system using green-label marinades and PFW or UV to inactivate pathogens without upregulating virulence traits in surviving cells. This study will inform policymakers and food industry stakeholders and reinforces the need to incorporate in-line novel technologies to ensure consumer safety. KEY POINTS: • Salmonella and C. jejuni showed increased cell activity in immediate response to stress. • Virulence genes showed increased expression when treated with natural antimicrobials and sPFW. • Reduced immediate transcriptomic response to gPFW and UV treatment indicates lower risk.
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Affiliation(s)
- Maitiú Marmion
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland.
- UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland.
| | - Guerrino Macori
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
- UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
| | - Soukaina Barroug
- UCD School of Biosystems and Engineering, School of Public Health, Physiotherapy & Sports Science, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
| | - Arturo B Soro
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, D15 KN3K, Ireland
| | - Paula Bourke
- UCD School of Biosystems and Engineering, School of Public Health, Physiotherapy & Sports Science, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, D15 KN3K, Ireland
| | - Paul Whyte
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
| | - Amalia G M Scannell
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
- UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
- UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
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Logue CM, De Cesare A, Tast-Lahti E, Chemaly M, Payen C, LeJeune J, Zhou K. Salmonella spp. in poultry production-A review of the role of interventions along the production continuum. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:289-341. [PMID: 38461002 DOI: 10.1016/bs.afnr.2023.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Salmonella is a significant pathogen of human and animal health and poultry are one of the most common sources linked with foodborne illness worldwide. Global production of poultry meat and products has increased significantly over the last decade or more as a result of consumer demand and the changing demographics of the world's population, where poultry meat forms a greater part of the diet. In addition, the relatively fast growth rate of birds which is significantly higher than other meat species also plays a role in how poultry production has intensified. In an effort to meet the greater demand for poultry meat and products, modern poultry production and processing practices have changed and practices to target control and reduction of foodborne pathogens such as Salmonella have been implemented. These strategies are implemented along the continuum from parent and grandparent flocks to breeders, the farm and finished broilers to transport and processing and finally from retail to the consumer. This review focuses on common practices, interventions and strategies that have potential impact for the control of Salmonella along the poultry production continuum from farm to plate.
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Affiliation(s)
- Catherine M Logue
- Department of Population Health, College of Veterinary Medicine, University of Georgia, United States.
| | | | - Elina Tast-Lahti
- European Center for Disease Prevention and Control (ECDC), Sweden
| | - Marianne Chemaly
- Hygiene and Quality of Poultry and Pork Products, French Agency for Food, Environmental and Occupational Health and Safety, ANSES, France
| | - Cyrielle Payen
- Hygiene and Quality of Poultry and Pork Products, French Agency for Food, Environmental and Occupational Health and Safety, ANSES, France
| | - Jeff LeJeune
- Food System and Food Safety, Food and Agricultural Organization of the United Nations, Italy
| | - Kang Zhou
- Food System and Food Safety, Food and Agricultural Organization of the United Nations, Italy
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Große-Peclum V, Siekmann L, Krischek C, Avramidis G, Ochs C, Viöl W, Plötz M. Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters. Foods 2023; 12:foods12051113. [PMID: 36900630 PMCID: PMC10000659 DOI: 10.3390/foods12051113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/02/2023] [Accepted: 03/04/2023] [Indexed: 03/09/2023] Open
Abstract
Foodborne diseases are mainly caused by the contamination of meat or meat products with pathogenic microorganisms. In this study, we first investigated the in vitro application of TRIS-buffered plasma-activated water (Tb-PAW) on Campylobacter (C.) jejuni and Escherichia (E.) coli, with a reduction of approx. 4.20 ± 0.68 and 5.12 ± 0.46 log10 CFU/mL. Furthermore, chicken and duck thighs (inoculated with C. jejuni or E. coli) and breasts (with natural microflora) with skin were sprayed with Tb-PAW. Samples were packed under a modified atmosphere and stored at 4 °C for 0, 7, and 14 days. The Tb-PAW could reduce C. jejuni on days 7 and 14 (chicken) and E. coli on day 14 (duck) significantly. In chicken, there were no significant differences in sensory, pH-value, color, and antioxidant activity, but %OxyMb levels decreased, whereas %MetMb and %DeoMb increased. In duck, we observed slight differences in pH-value, color, and myoglobin redox forms for the Tb-PAW, which were not perceived by the sensory test persons. With only slight differences in product quality, its application as a spray treatment may be a useful method to reduce C. jejuni and E. coli on chicken and duck carcasses.
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Affiliation(s)
- Vanessa Große-Peclum
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Lisa Siekmann
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
- Correspondence: ; Tel.: +49-511-856-7314
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Georg Avramidis
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Christian Ochs
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Wolfgang Viöl
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Madeleine Plötz
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
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Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma. Foods 2022; 11:foods11152173. [PMID: 35892759 PMCID: PMC9330470 DOI: 10.3390/foods11152173] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/14/2022] [Accepted: 07/19/2022] [Indexed: 02/07/2023] Open
Abstract
Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.
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Akhtar J, Abrha MG, Teklehaimanot K, Gebrekirstos G. Cold plasma technology: fundamentals and effect on quality of meat and its products. FOOD AGR IMMUNOL 2022. [DOI: 10.1080/09540105.2022.2095987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Affiliation(s)
- Javeed Akhtar
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
| | - Mebrhit Gebremariam Abrha
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
| | - Kiros Teklehaimanot
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
| | - Gebremeskel Gebrekirstos
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
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Wang Q, Pal RK, Yen HW, Naik SP, Orzeszko MK, Mazzeo A, Salvi D. Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sammanee P, Ngamsanga P, Jainonthee C, Chupia V, Sawangrat C, Kerdjana W, Lampang KN, Meeyam T, Pichpol D. Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion. Foods 2022; 11:foods11121743. [PMID: 35741942 PMCID: PMC9222538 DOI: 10.3390/foods11121743] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/10/2022] [Accepted: 06/12/2022] [Indexed: 12/30/2022] Open
Abstract
In this research, we aimed to reduce the bacterial loads of Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli, Campylobacter jejuni, Staphylococcus aureus, and Pseudomonas aeruginosa in pork and chicken meat with skin by applying cold plasma in a liquid state or liquid plasma. The results showed reductions in S. Enteritidis, S. Typhimurium, E. coli, and C. jejuni on the surface of pork and chicken meat after 15 min of liquid plasma treatment on days 0, 3, 7, and 10. However, the efficacy of the reduction in S. aureus was lower after day 3 of the experiment. Moreover, P. aeruginosa could not be inactivated under the same experimental conditions. The microbial decontamination with liquid plasma did not significantly reduce the microbial load, except for C. jejuni, compared with water immersion. When compared with a control group, the pH value and water activity of pork and chicken samples treated with liquid plasma were significantly different (p ≤ 0.05), with a downward trend that was similar to those of the control and water groups. Moreover, the redness (a*) and yellowness (b*) values (CIELAB) of the meat decreased. Although the liquid plasma group resulted in an increase in the lightness (L*) values of the pork samples, these values did not significantly change in the chicken samples. This study demonstrated the efficacy of liquid plasma at reducing S. Enteritidis, S. Typhimurium, E. coli, C. jejuni, and S. aureus on the surface of pork and chicken meat during three days of storage at 4–6 °C with minimal undesirable meat characteristics.
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Affiliation(s)
- Peeramas Sammanee
- Master’s Degree Program in Veterinary Science, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Livestock Development, Ministry of Agriculture and Cooperatives, Bangkok 10400, Thailand
| | - Phakamas Ngamsanga
- Veterinary Public Health and Food Safety Centre for Asia Pacific, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand; (P.N.); (C.J.); (T.M.)
| | - Chalita Jainonthee
- Veterinary Public Health and Food Safety Centre for Asia Pacific, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand; (P.N.); (C.J.); (T.M.)
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Vena Chupia
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Choncharoen Sawangrat
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Wichan Kerdjana
- Science and Technology Park, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Kanninka Na Lampang
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Tongkorn Meeyam
- Veterinary Public Health and Food Safety Centre for Asia Pacific, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand; (P.N.); (C.J.); (T.M.)
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Duangporn Pichpol
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Correspondence: ; Tel.: +66-53948-083 (ext. 117)
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Hernández-Torres CJ, Reyes-Acosta YK, Chávez-González ML, Dávila-Medina MD, Kumar Verma D, Martínez-Hernández JL, Narro-Céspedes RI, Aguilar CN. Recent trends and technological development in plasma as an emerging and promising technology for food biosystems. Saudi J Biol Sci 2022; 29:1957-1980. [PMID: 35531194 PMCID: PMC9072910 DOI: 10.1016/j.sjbs.2021.12.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/26/2021] [Accepted: 12/09/2021] [Indexed: 01/18/2023] Open
Abstract
The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to pioneering research activities in the emerging non-thermal technology of food processing. Cold plasma is such an innovative and promising technology that offers several potential applications in the food industry. It uses the highly reactive, energetic and charged gas molecules and species to decontaminate the food and package surfaces and preserve the foods without causing thermal damage to the nutritional and quality attributes of food. Cold plasma technology showed promising results about the inactivation of pathogens in the food industry without affecting the food quality. It is highly effective for surface decontamination of fruits and vegetables, but extensive research is required before its commercial utilization. Recent patents are focused on the applications of cold plasma in food processing and preservation. However, further studies are strongly needed to scale up this technology for future commercialization and understand plasma physics for getting better results and expand the applications and benefits. This review summarizes the emerging trends of cold plasma along with its recent applications in the food industry to extend shelf life and improve the quality of food. It also gives an overview of plasma generation and principles including mechanism of action. Further, the patents based on cold plasma technology have also been highlighted comprehensively for the first time.
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Affiliation(s)
- Catalina J. Hernández-Torres
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Yadira K. Reyes-Acosta
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Miriam D. Dávila-Medina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - José L. Martínez-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa I. Narro-Céspedes
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
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Gao Y, Yeh HY, Bowker B, Zhuang H. Effects of different antioxidants on quality of meat patties treated with in-package cold plasma. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102690] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102477] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Yeh HY, Line JE, Hinton A, Gao Y, Zhuang H. Bacterial Community Assessed by Utilization of Single Carbon Sources in Broiler Ground Meat after Treatment with an Antioxidant, Carnosine, and Cold Plasma. J Food Prot 2020; 83:1967-1973. [PMID: 32609819 DOI: 10.4315/jfp-20-063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Accepted: 06/29/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Contaminated poultry meat is a major source of human foodborne illnesses. Many interventions have been developed to reduce and/or eliminate human foodborne pathogens in poultry products; however, treatments with cold plasma or carnosine or their combination have not been extensively investigated. In this study, the bacterial microflora of poultry meat samples after treatments with cold plasma and carnosine were characterized with EcoPlates in the OmniLog system. The plates were incubated at 25°C for 7 days in the OmniLog chamber, and bacterial growth was monitored by recording formazan production every 30 min at an optical density of 590 nm. The kinetics of lag, log, and stationary phases of bacterial growth followed the Gompertz sigmoidal model but with different inflection times and asymptotes at the log phase and the stationary phase, respectively. Results indicated that treatment of poultry meat samples with cold plasma technology and carnosine could inhibit growth of the bacteria in the treated meat samples. Of 31 chemicals tested, phenylethylamine, α-d-lactose, d,l-α-glycerol phosphate, 2-hydroxybenzoic acid, γ-hydroxybutyric acid, α-ketobutyric acid, and d-malic acid could not be metabolized by bacteria in the meat samples. Future research is required to determine whether these seven chemicals that inhibited growth of bacteria in these meat samples can be used as food preservatives for extending the shelf life of these products. Whether the bacterial flora can be an indicator of effectiveness for meat samples treated with cold plasma, carnosine, or both needs further study. HIGHLIGHTS
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Affiliation(s)
- Hung-Yueh Yeh
- U.S. Department of Agriculture, Agricultural Research Service, U.S. National Poultry Research Center, Poultry Microbiological Safety and Processing Research Unit, 950 College Station Road, Athens, Georgia 30605-2720, USA (ORCID: https://orcid.org/0000-0003-0806-2428 [H.Y.Y.])
| | - John E Line
- U.S. Department of Agriculture, Agricultural Research Service, U.S. National Poultry Research Center, Poultry Microbiological Safety and Processing Research Unit, 950 College Station Road, Athens, Georgia 30605-2720, USA (ORCID: https://orcid.org/0000-0003-0806-2428 [H.Y.Y.])
| | - Arthur Hinton
- U.S. Department of Agriculture, Agricultural Research Service, U.S. National Poultry Research Center, Poultry Microbiological Safety and Processing Research Unit, 950 College Station Road, Athens, Georgia 30605-2720, USA (ORCID: https://orcid.org/0000-0003-0806-2428 [H.Y.Y.])
| | - Yue Gao
- U.S. Department of Agriculture, Agricultural Research Service, U.S. National Poultry Research Center, Quality and Safety Assessment Research Unit, 950 College Station Road, Athens, Georgia 30605-2720, USA.,National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.,Suzhou Polytechnic Institute of Agriculture, Suzhou 215008, People's Republic of China
| | - Hong Zhuang
- U.S. Department of Agriculture, Agricultural Research Service, U.S. National Poultry Research Center, Quality and Safety Assessment Research Unit, 950 College Station Road, Athens, Georgia 30605-2720, USA
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Chutia H, Mahanta CL, Ojah N, Choudhury AJ. Fuzzy logic approach for optimization of blended beverage of cold plasma treated TCW and orange juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00440-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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13
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Zhuang H, Rothrock M, Hiett K, Lawrence K, Gamble G, Bowker B, Keener K. In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1. J APPL POULTRY RES 2019. [DOI: 10.3382/japr/pfz036] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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14
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The effect of rosemary Extract and cold plasma treatments on bacterial community diversity in poultry ground meats. Heliyon 2019; 5:e02719. [PMID: 31687526 PMCID: PMC6820259 DOI: 10.1016/j.heliyon.2019.e02719] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 10/07/2019] [Accepted: 10/21/2019] [Indexed: 12/22/2022] Open
Abstract
To provide safer food, many technologies have been used to preserve food. One such technology is cold plasma, which can reduce viable bacterial counts in various food matrices. However, bacterial communities in food matrices before and after cold plasma treatment have not been investigated. In this communication, the EcoPlates™ were used to physiologically profile bacterial communities from poultry ground meat treated with rosemary, cold plasma or both. The cultures in the plates were incubated at 25 °C for seven days in an OmniLog® system. Responses of the bacterial communities to 31 chemicals were measured on formazan production. The results show that the three parameters of the Gompertz growth curves were observed in all samples, 2-hydroxybenzoic acid could not be used, while pyruvic acid methyl ester was used for a carbon source by the bacterial communities from all meat samples, each bacterial community metabolized different numbers of chemical compounds at different rates, and reduction of bacterial functional diversity was observed in the poultry meat samples treated with cold plasma and rosemary. In the future, investigations on whether the physiological profiling in bacterial communities be used as an indicator for effectiveness of cold plasma treatment of meat samples.
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15
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Lu T, Marmion M, Ferone M, Wall P, Scannell AGM. Processing and retail strategies to minimizeCampylobactercontamination in retail chicken. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14251] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ting Lu
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
| | - Matthew Marmion
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Mariateresa Ferone
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
| | - Patrick Wall
- School of Public Health, Physiotherapy and Sports Science University College Dublin, National University of Ireland Dublin Ireland
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
| | - Amalia G. M. Scannell
- Center for Food Safety University College Dublin, National University of Ireland Dublin Ireland
- School of Agriculture and Food Science, Agricultural & Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
- Institute of Food and Health, O'Brien Science Centre South University College Dublin, National University of Ireland Dublin Ireland
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16
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Gao Y, Zhuang H, Yeh HY, Bowker B, Zhang J. Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Moutiq R, Misra NN, Mendonça A, Keener K. In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies. Meat Sci 2019; 159:107942. [PMID: 31522105 DOI: 10.1016/j.meatsci.2019.107942] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 09/05/2019] [Accepted: 09/05/2019] [Indexed: 01/14/2023]
Abstract
Atmospheric cold plasma (ACP) is a promising non-thermal technology for controlling food spoilage. In this study, ACP treatment at 100 kV for 1, 3 and 5 min was applied to chicken breast samples. Approximately 2 log CFU/g reduction in natural microflora of chicken was achieved within 5 min of treatment and 24 h of storage. The observed reduction was attributed to the reactive oxygen and nitrogen species in cold plasma. For shelf-life study, control and ACP treated samples (100 kV for 5 min) were analysed for the population of mesophiles, psychrotrophs and Enterobacteriaceae as well as sample colour and pH over a storage period of 24 days. On day 24, the population of mesophiles, psychrotrophs and Enterobacteriaceae in treated chicken was respectively 1.5, 1.4 and 0.5 log lower than the control. These results suggest that in-package ACP is an effective technology to extend the shelf-life of poultry products.
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Affiliation(s)
- Rkia Moutiq
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
| | - N N Misra
- Center for Crops Utilization Research, Iowa State University, Ames, IA, USA; Department of Engineering, Faculty of Agriculture, Dalhousie University, NS, Canada.
| | - Aubrey Mendonça
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA; Center for Crops Utilization Research, Iowa State University, Ames, IA, USA
| | - Kevin Keener
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA; Center for Crops Utilization Research, Iowa State University, Ames, IA, USA
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18
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Gavahian M, Chu Y, Jo C. Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations. Compr Rev Food Sci Food Saf 2019; 18:1292-1309. [DOI: 10.1111/1541-4337.12460] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 05/07/2019] [Accepted: 05/12/2019] [Indexed: 12/20/2022]
Affiliation(s)
- Mohsen Gavahian
- Product and Process Research CenterFood Industry Research and Development Inst. No. 331 Shih‐Pin Rd. Hsinchu 30062 Taiwan Republic of China
| | - Yan‐Hwa Chu
- Product and Process Research CenterFood Industry Research and Development Inst. No. 331 Shih‐Pin Rd. Hsinchu 30062 Taiwan Republic of China
| | - Cheorun Jo
- Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Inst. of Agriculture and Life ScienceSeoul National Univ. Seoul 08826 South Korea
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19
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Novel Physical Methods for Food Preservation. Food Microbiol 2019. [DOI: 10.1128/9781555819972.ch26] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Abstract
The objective of this study was to investigate the effects of in-package dielectric barrier discharge (DBD) atmospheric cold plasma (CP) on meat color, microbiological quality and safety of chicken breast meat (pectoralis major). Raw broiler breast meat was collected from a local commercial plant. Noninoculated meat samples and meat samples inoculated with Campylobacter and Salmonella were packed in polymeric trays with air. The packaged samples were CP-treated at 70 kV for different times (0, 60, 180, or 300 sec) and stored at 4°C for 5 days. Microbial counts (psychrophiles, Campylobacter, Salmonella) and meat color (International Commission on Illumination (CIE) L∗a∗b∗) were measured before CP treatments and after 5 days of posttreatment storage. Psychrophile growth was inhibited (P<0.05), and both food-borne pathogens were reduced (P<0.05) by more than 90% with CP treatments regardless of treatment time. No differences in pathogenic bacterial counts were observed between the three treatment times; however, increasing treatment time beyond 60 sec resulted in additional inhibition of psychrophilic growth. There were no differences (P>0.05) in a∗ and b∗ values between pretreatment and posttreatment plus storage; however, all CP treatments resulted in increased L∗ value (P<0.05). Results indicate that in-package CP treatments can be used to reduce both microbial spoilage and food-borne pathogen risks, which could increase microbial food safety, although it may result in an overall paler breast meat, and the reduction (about 1 log) in pathogenic and spoilage microbes are limited.
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22
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Inactivation Kinetics of Salmonella typhimurium and Staphylococcus aureus in Different Media by Dielectric Barrier Discharge Non-Thermal Plasma. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8112087] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
A study was conducted to determine the effect of dielectric barrier discharge non-thermal plasma (DBD-NTP) on Salmonella typhimurium and Staphylococcus aureus populations on solid surfaces and in liquid suspensions. Our results showed that inactivation kinetics of S. typhimurium and S. aureus by DBD-NTP treatments can be well predicted with mathematical models. The survival curves of both S. typhimurium and S. aureus showed a log-linear phase followed by tailing behaviors on solid surfaces, and shoulder behaviors followed by a log-linear phase in liquid suspensions. The D values (decimal reduction time) for S. typhimurium and S. aureus in suspension were higher than those on solid surfaces (p < 0.05). Additionally, the maxima of sublethal injury values under low NaCl concentration and neutral pH condition were higher than those under high NaCl and low pH condition. In addition, mathematical modeling was evaluated to predict the final inactivation result for potential industrial applications. This study indicates that different microbial supporting matrices significantly influence the inactivation effect of DBD-NTP; it also provides useful information for future applications of NTP in enhancing food shelf life and safety.
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