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Nwachukwu O, Kniazev K, Abarca Perez A, Kuno M, Doudrick K. Single-Particle Analysis of the Photodegradation of Submicron Polystyrene Particles Using Infrared Photothermal Heterodyne Imaging. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2024; 58:1312-1320. [PMID: 38173246 DOI: 10.1021/acs.est.3c06498] [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: 01/05/2024]
Abstract
Sunlight irradiation is the predominant process for degrading plastics in the environment, but our current understanding of the degradation of smaller, submicron (<1000 nm) particles is limited due to prior analytical constraints. We used infrared photothermal heterodyne imaging (IR-PHI) to simultaneously analyze the chemical and morphological changes of single polystyrene (PS) particles (∼1000 nm) when exposed to ultraviolet (UV) irradiation (λ = 250-400 nm). Within 6 h of irradiation, infrared bands associated with the backbone of PS decreased, accompanied by a reduction in the particle size. Concurrently, the formation of several spectral features due to photooxidation was attributed to ketones, carboxylic acids, aldehydes, esters, and lactones. Spectral outcomes were used to present an updated reaction scheme for the photodegradation of PS. After 36 h, the average particle size was reduced to 478 ± 158 nm. The rates of size decrease and carbonyl band area increase were -24 ± 3.0 nm h-1 and 2.1 ± 0.6 cm-1 h-1, respectively. Using the size-related rate, we estimated that under peak terrestrial sunlight conditions, it would take less than 500 h for a 1000 nm PS particle to degrade to 1 nm.
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Affiliation(s)
- Ozioma Nwachukwu
- Department of Civil and Environmental Engineering and Earth Sciences, University of Notre Dame, Notre Dame, Indiana 46556, United States
| | - Kirill Kniazev
- Department of Chemistry and Biochemistry, University of Notre Dame, Notre Dame, Indiana 46556, United States
| | - Angela Abarca Perez
- Department of Civil and Environmental Engineering and Earth Sciences, University of Notre Dame, Notre Dame, Indiana 46556, United States
| | - Masaru Kuno
- Department of Chemistry and Biochemistry, University of Notre Dame, Notre Dame, Indiana 46556, United States
- Department of Physics and Astronomy, University of Notre Dame, Notre Dame, Indiana 46556, United States
| | - Kyle Doudrick
- Department of Civil and Environmental Engineering and Earth Sciences, University of Notre Dame, Notre Dame, Indiana 46556, United States
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Lee Y, Yoon Y. Principles and Applications of Non-Thermal Technologies for Meat Decontamination. Food Sci Anim Resour 2024; 44:19-38. [PMID: 38229860 PMCID: PMC10789560 DOI: 10.5851/kosfa.2023.e72] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/19/2023] [Accepted: 10/25/2023] [Indexed: 01/18/2024] Open
Abstract
Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.
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Affiliation(s)
- Yewon Lee
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
| | - Yohan Yoon
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
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Teng S, Gan J, Chen Y, Yang L, Ye K. The Application of Ultraviolet Treatment to Prolong the Shelf Life of Chilled Beef. Foods 2023; 12:2410. [PMID: 37372621 DOI: 10.3390/foods12122410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/08/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
This study simulated the storage conditions of chilled beef at retail or at home, and the sterilization and preservation effects of short-time ultraviolet irradiation were studied. The conditions of different irradiation distances (6 cm, 9 cm, and 12 cm) and irradiation times (6 s, 10 s, and 14 s) of ultraviolet (UV) sterilization in chilled beef were optimized, so as to maximally reduce the initial bacterial count, but not affect the quality of the chilled beef. Then, the preservation effect on the chilled beef after the optimized UV sterilization treatment during 0 ± 0.2 °C storage was investigated. The results showed that UV irradiation with parameters of 6 cm and 14 s formed the optimal UV sterilization conditions for the chilled beef, maximally reducing the number of microorganisms by 0.8 log CFU/g without affecting lipid oxidation or color change. The 6 cm and 14 s UV sterilization treatment of the chilled beef was able to reduce the initial microbial count, control the bacterial growth, and delay the increase in the TVB-N values during storage. Compared with the control group, the total bacterial count decreased by 0.56-1.51 log CFU/g and the TVB-N value decreased by 0.20-5.02 mg N/100 g in the UV-treated group. It was found that the TBARS value of the UV treatment group increased during late storage; on days 9-15 of storage, the TBARS values of the treatment group were 0.063-0.12 mg MDA/kg higher than those of the control group. However, UV treatment had no adverse impact on the pH, color, or sensory quality of chilled beef. These results prove that UV treatment can effectively reduce the microbial count on the surface of beef and improve its microbial safety, thus maintaining the quality of beef and prolonging its shelf life. This study could provide a theoretical basis for the preservation technology of chilled beef in small-space storage equipment.
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Affiliation(s)
- Shuang Teng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Junlan Gan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Liyuan Yang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Keping Ye
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
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Monteiro MLG, Mutz YDS, Francisco KDA, Rosário DKAD, Conte-Junior CA. Combined UV-C Technologies to Improve Safety and Quality of Fish and Meat Products: A Systematic Review. Foods 2023; 12:foods12101961. [PMID: 37238779 DOI: 10.3390/foods12101961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were eligible studies. For fish, the most effective treatments to reduce Gram-negative and Gram-positive bacteria were UV-C at 0.5 J/cm2 + non-thermal atmospheric plasma (NTAP) for 8 min (33.83%) and 1% Verdad N6 + 0.05 J/cm2 + vacuum packaging (25.81%), respectively. An oxygen absorber with 0.102 J/cm2 was the best combined treatment, reducing lipid oxidation (65.59%), protein oxidation (48.95), color (ΔE = 4.51), and hardness changes (18.61%), in addition to a shelf-life extension of at least 2 days. For meat products, Gram-negative bacteria were more reduced by nir-infrared heating (NIR-H; 200.36 µW/cm2/nm) combined with 0.13 J/cm2 (70.82%) and 0.11 J/cm2 (52.09%). While Gram-positive bacteria by 0.13 J/cm2 with NIR-H (200.36 µW/cm2/nm), 1, 2, or 4 J/cm2 with flash pasteurization (FP) during 1.5 or 3 s, and 2 J/cm2 with FP for 0.75 s (58.89-67.77%). LAE (5%) + 0.5 J/cm2 was promising for maintaining color and texture. UV-C combined technologies seem to be a cost-effective alternative to ensure safety with little to no quality changes in fish and meat products.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
| | - Yhan da Silva Mutz
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Karen de Abreu Francisco
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Denes Kaic Alves do Rosário
- Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo (UFES), Alto Universitário, S/N Guararema, Alegre 29500-000, ES, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
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Effect of UV-C Irradiation and Lactic Acid Application on the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria in Vacuum-Packaged Beef. Foods 2021; 10:foods10061217. [PMID: 34071197 PMCID: PMC8226716 DOI: 10.3390/foods10061217] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 05/17/2021] [Accepted: 05/19/2021] [Indexed: 12/02/2022] Open
Abstract
The objective of this study was to test the effect of the combined application of lactic acid (0–5%) (LA) and UV-C light (0–330 mJ/cm2) to reduce Listeria monocytogenes and lactic acid bacteria (LAB) on beef without major meat color (L *, a *, b *) change and its impact over time. A two-factor central composite design with five central points and response surface methodology (RSM) were used to optimize LA concentration and UV-C dose using 21 meat pieces (10 g) inoculated with L. monocytogenes (LM100A1). The optimal conditions were analyzed over 8 weeks. A quadratic model was obtained that predicted the L. monocytogenes log reduction in vacuum-packed beef treated with LA and UV-C. The maximum log reduction for L. monocytogenes (1.55 ± 0.41 log CFU/g) and LAB (1.55 ± 1.15 log CFU/g) with minimal impact on meat color was achieved with 2.6% LA and 330 mJ/cm2 UV-C. These conditions impaired L. monocytogenes growth and delayed LAB growth by 2 weeks in vacuum-packed meat samples throughout 8 weeks at 4 °C. This strategy might contribute to improving the safety and shelf life of vacuum-packed beef with a low impact on meat color.
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Rosario DKA, Rodrigues BL, Bernardes PC, Conte-Junior CA. Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish. Crit Rev Food Sci Nutr 2020; 61:1163-1183. [PMID: 32319303 DOI: 10.1080/10408398.2020.1754755] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Conventional methods of food preservation have demonstrated several disadvantages and limitations in the efficiency of the microbial load reduction and maintain food quality. Hence, non-thermal preservation technologies (NTPT) and alternative chemical compounds (ACC) have been considered a high promissory replacer to decontamination, increasing the shelf life and promoting low levels of physicochemical, nutritional and sensorial alterations of meat and fish products. The combination of these methods can be a potential alternative to the food industry. This review deals with the most critical aspects of the mechanisms of action under microbial, physicochemical, nutritional and sensorial parameters and the efficiency of the different NTPT (ultrasound, high pressure processing, gamma irradiation and UV-C radiation) and ACC (peracetic acid, bacteriocins, nanoparticles and essential oils) applied in meat and fish products. The NTPT and ACC present a high capacity of microorganisms inactivation, ensuring low alterations level in the matrix and high reduction of environmental impact. However, the application conditions of the different methods as exposition time, energy intensity and concentration thresholds of chemical compounds need to be specifically established and continuously improved for each matrix type to reduce to the maximum the physicochemical, nutritional and sensorial changes. In addition, the combination of the methods (hurdle concept) may be an alternative to enhance the matrix decontamination. In this way, undesirable changes in meat and fish products can be further reduced without a decrease in the efficiency of the decontamination.
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Affiliation(s)
- Denes K A Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil
| | - Bruna L Rodrigues
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil
| | - Patricia C Bernardes
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Brazil
| | - Carlos A Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
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Kowalski W, Bahnfleth W, Raguse M, Moeller R. The cluster model of ultraviolet disinfection explains tailing kinetics. J Appl Microbiol 2019; 128:1003-1014. [DOI: 10.1111/jam.14527] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 11/06/2019] [Accepted: 11/20/2019] [Indexed: 01/27/2023]
Affiliation(s)
| | - W.P. Bahnfleth
- The Pennsylvania State University University Park PA USA
| | - M. Raguse
- Space Microbiology Research Group Radiation Biology Department German Aerospace Center (DLR e.V.) Institute of Aerospace Medicine Cologne Germany
| | - R. Moeller
- Space Microbiology Research Group Radiation Biology Department German Aerospace Center (DLR e.V.) Institute of Aerospace Medicine Cologne Germany
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Aurum FS, Nguyen LT. Efficacy of photoactivated curcumin to decontaminate food surfaces under blue light emitting diode. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.12988] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Fawzan Sigma Aurum
- Assessment Institute for Agricultural Technology of Bali, Indonesian Agency for Agricultural Research and Development (IAARD), Ministry of Agriculture Jakarta Indonesia
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology (AIT) Pathum Thani Thailand
| | - Loc Thai Nguyen
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology (AIT) Pathum Thani Thailand
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McLeod A, Hovde Liland K, Haugen J, Sørheim O, Myhrer KS, Holck AL. Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality. J Food Saf 2018; 38:e12421. [PMID: 30122794 PMCID: PMC6084340 DOI: 10.1111/jfs.12421] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 09/20/2017] [Accepted: 10/19/2017] [Indexed: 01/05/2023]
Abstract
We have compared the efficacy of continuous ultraviolet (UV-C) (254 nm) and pulsed UV light in reducing the viability of Salmonella Enteritidis, Listeria monocytogenes, Staphylococcus aureus, enterohemorrhagic Escherichia coli, Pseudomonas spp., Brochothrix thermospacta, Carnobacterium divergens, and extended-spectrum β-lactamase producing E. coli inoculated on chicken fillet surface. Fluences from 0.05 to 3.0 J/cm2 (10 mW/cm2, from 5 to 300 s) used for UV-C light resulted in average reductions from 1.1 to 2.8 log cfu/cm2. For pulsed UV light, fluences from 1.25 to 18.0 J/cm2 gave average reductions from 0.9 to 3.0 log cfu/cm2. A small change in the odor characterized as sunburnt and increased concentration of volatile compounds associated with burnt odor posed restrictions on the upper limit of UV treatment, however no sensory changes were observed after cooking the meat. Treatments under modified atmosphere conditions using a UV permeable top film gave similar or slightly lower bacterial reductions. PRACTICAL APPLICATIONS Ultraviolet (UV) light may be used for decontaminating the surface of food products and reduce viability of pathogenic and spoilage bacteria. Exposure of raw chicken fillet surface to various doses of continuous UV-C or pulsed UV light proposed in the present work represent alternatives for microbiological improvement of this product. Chicken fillets can be treated in intact packages covered with UV permeable top film, thus avoiding recontamination of the meat. UV-C light treatment is a low cost strategy with low maintenance, whereas pulsed UV light involves more elaborate equipment, but treatment times are short and less space is required. Both methods can be helpful for producers to manage the safety and quality of chicken fillets.
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Affiliation(s)
- Anette McLeod
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture ResearchÅsNorway
| | | | - John‐Erik Haugen
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture ResearchÅsNorway
| | - Oddvin Sørheim
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture ResearchÅsNorway
| | - Kristine S. Myhrer
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture ResearchÅsNorway
| | - Askild L. Holck
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture ResearchÅsNorway
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Liao YT, Syamaladevi RM, Zhang H, Killinger K, Sablani S. Inactivation of Listeria monocytogenes on Frozen Red Raspberries by Using UV-C Light. J Food Prot 2017; 80:545-550. [PMID: 28272923 DOI: 10.4315/0362-028x.jfp-16-245] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, the efficacy of UV-C treatment was determined on the reduction of foodborne pathogens on artificially contaminated frozen food surfaces. At first, the UV-C inactivation rates on 100 μl of the respective cocktails of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes covered underneath 0.5-cm-thick ice were examined. Simultaneously, the energy percentage of UV-C transmitted through the ice was determined. The experiments showed that more than 65% of the UV-C light energy passed through the ice and that UV-C susceptibility was in the descending order of E. coli O157:H7, Salmonella , and L. monocytogenes . L. monocytogenes , the most UV-C-resistant strain, was then selected to test on frozen raspberries. The UV-C inactivation kinetic data of L. monocytogenes were well described using the Weibull equation. During 720 s of UV-C exposure, with a total dose of 7.8 × 102 mJ/cm2, a 1.5-log CFU/g reduction of L. monocytogenes population on the surface of frozen red raspberries was noted. No significant differences in total anthocyanins, total phenolics, and total antioxidant activity were observed between UV-C-treated and untreated frozen berries immediately after treatment. At the end of 9 months of storage at -35°C, UV-C-treated berries had statistically lower total phenolics, higher total anthocyanins, and similar total antioxidant activity compared with untreated berries. This study shows that UV-C light can be used to reduce the L. monocytogenes population on frozen raspberries.
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Affiliation(s)
- Yen-Te Liao
- School of Food Science, Washington State University, P.O. Box 646376, Pullman, Washington 99164-6376, USA
| | - Roopesh M Syamaladevi
- Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
| | - Hongchao Zhang
- Biological Systems Engineering, Washington State University, P.O. Box 646376, Pullman, Washington 99164-6376, USA
| | - Karen Killinger
- School of Food Science, Washington State University, P.O. Box 646376, Pullman, Washington 99164-6376, USA
| | - Shyam Sablani
- Biological Systems Engineering, Washington State University, P.O. Box 646376, Pullman, Washington 99164-6376, USA
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Tarek AR, Rasco BA, Sablani SS. Ultraviolet-C Light Sanitization of English Cucumber (Cucumis sativus) Packaged in Polyethylene Film. J Food Sci 2016; 81:E1419-30. [PMID: 27097058 DOI: 10.1111/1750-3841.13314] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 02/05/2016] [Accepted: 03/22/2016] [Indexed: 11/28/2022]
Abstract
Food safety is becoming an increasing concern in the United States. This study investigated the effects of ultraviolet-C (UV-C) light as a postpackaging bactericidal treatment on the quality of English cucumber packaged in polyethylene (PE) film. Escherichia coli k-12 was used as a surrogate microbe. The microbial growth and physical properties of packaged cucumbers were analyzed during a 28-d storage period at 5 °C. Inoculating packaged cucumbers treated at 23 °C for 6 min with UV-C (560 mJ/cm(2) ) resulted in a 1.60 log CFU/g reduction. However, this treatment had no significant effect (P > 0.05) on the water vapor transmission rate or oxygen transmission rate of the PE film. Results show that UV-C light treatment delayed the loss of firmness and yellowing of English cucumber up to 28 d at 5 °C. In addition, UV-C light treatment extended the shelf life of treated cucumber 1 wk longer compared to untreated cucumbers. Electron microscopy images indicate that UV-C light treatment influences the morphology of the E. coli k-12 cells. Findings demonstrate that treating cucumbers with UV-C light following packaging in PE film can reduce bacterial populations significantly and delay quality loss. This technology may also be effective for other similarly packaged fresh fruits and vegetables.
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Affiliation(s)
- Abdussamad R Tarek
- School of Food Science, Washington State Univ, P.O. Box 646376, Pullman, Wash, 99164, U.S.A
| | - Barbara A Rasco
- School of Food Science, Washington State Univ, P.O. Box 646376, Pullman, Wash, 99164, U.S.A
| | - Shyam S Sablani
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., 99164-6120, U.S.A
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Shahbaz HM, Yoo S, Seo B, Ghafoor K, Kim JU, Lee DU, Park J. Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1614-9] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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