1
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Guzmán-Armenteros TM, Ruales J, Cuesta-Plúa C, Bravo J, Sinche M, Vera E, Vera E, Vargas-Jentzsch P, Ciobotă V, Ortega-Ojeda FE, Proaño A, Echeverría A, Ramos-Guerrero L. Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation. Foods 2023; 12:3924. [PMID: 37959042 PMCID: PMC10647436 DOI: 10.3390/foods12213924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/19/2023] [Accepted: 09/26/2023] [Indexed: 11/15/2023] Open
Abstract
Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magnetic field treatment during the fermentation process or the pathogen reduction with gamma irradiation after the fermentation affect the characteristics of the cocoa liquor obtained from Ecuadorian cocoa beans. For this purpose, liquor samples from controls (standard process), from beans treated with an induced magnetic field up to 80 mT, and from beans irradiated with nominal doses up to 3 kGy were characterized through Raman spectroscopic analysis and sensorial evaluation. The most relevant bands of the cocoa liquor were assigned according to reports from the literature, spectroscopic data, and chemometrics. The spectra corresponding to different treatments and doses were visually very similar, but they could be discriminated using OPLS-DA models, where the most intense Raman signals were attributed to the lipid components. The sensorial evaluation rated the presence of floral, fruity, almondy, acid, and bitter flavors, along with astringency and intense aroma, and these attributes exhibited variable behavior depending on the dose of the irradiation or magnetic treatment. Therefore, both treatments may exert an influence on cocoa beans and, therefore, on the cocoa liquor quality.
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Affiliation(s)
- Tania María Guzmán-Armenteros
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Jenny Ruales
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Cristina Cuesta-Plúa
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Juan Bravo
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Marco Sinche
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Edwin Vera
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Edison Vera
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Paul Vargas-Jentzsch
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Valerian Ciobotă
- Rigaku Analytical Devices, Inc., 30 Upton Drive, Suite 2, Wilmington, MA 01887, USA;
| | - Fernando E. Ortega-Ojeda
- Departamento de Ciencias de la Computación, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.6, 28871 Alcalá de Henares, Madrid, Spain;
- Instituto Universitario de Investigación en Ciencias Policiales (IUICP), Universidad de Alcalá, Libreros 27, 28801 Alcalá de Henares, Madrid, Spain
| | - Andrés Proaño
- Programa de Reactivación de Café y Cacao, Ministerio de Agricultura y Ganadería, Av. Eloy Alfaro y Av. Amazonas, Quito 170518, Ecuador;
| | - Armando Echeverría
- Facultad de Ciencias Técnicas, Universidad Internacional del Ecuador, Quito 170411, Ecuador;
| | - Luis Ramos-Guerrero
- Grupo de Investigación Bio-Quimioinformática, Carrera de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Aplicadas, Universidad de Las Américas (UDLA), Quito 170503, Ecuador
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2
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Teklemariam AD, Al-Hindi RR, Albiheyri RS, Alharbi MG, Alghamdi MA, Filimban AAR, Al Mutiri AS, Al-Alyani AM, Alseghayer MS, Almaneea AM, Albar AH, Khormi MA, Bhunia AK. Human Salmonellosis: A Continuous Global Threat in the Farm-to-Fork Food Safety Continuum. Foods 2023; 12:foods12091756. [PMID: 37174295 PMCID: PMC10178548 DOI: 10.3390/foods12091756] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/18/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Salmonella is one of the most common zoonotic foodborne pathogens and a worldwide public health threat. Salmonella enterica is the most pathogenic among Salmonella species, comprising over 2500 serovars. It causes typhoid fever and gastroenteritis, and the serovars responsible for the later disease are known as non-typhoidal Salmonella (NTS). Salmonella transmission to humans happens along the farm-to-fork continuum via contaminated animal- and plant-derived foods, including poultry, eggs, fish, pork, beef, vegetables, fruits, nuts, and flour. Several virulence factors have been recognized to play a vital role in attaching, invading, and evading the host defense system. These factors include capsule, adhesion proteins, flagella, plasmids, and type III secretion systems that are encoded on the Salmonella pathogenicity islands. The increased global prevalence of NTS serovars in recent years indicates that the control approaches centered on alleviating the food animals' contamination along the food chain have been unsuccessful. Moreover, the emergence of antibiotic-resistant Salmonella variants suggests a potential food safety crisis. This review summarizes the current state of the knowledge on the nomenclature, microbiological features, virulence factors, and the mechanism of antimicrobial resistance of Salmonella. Furthermore, it provides insights into the pathogenesis and epidemiology of Salmonella infections. The recent outbreaks of salmonellosis reported in different clinical settings and geographical regions, including Africa, the Middle East and North Africa, Latin America, Europe, and the USA in the farm-to-fork continuum, are also highlighted.
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Affiliation(s)
- Addisu D Teklemariam
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Rashad R Al-Hindi
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Raed S Albiheyri
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Centre of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Mona G Alharbi
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Mashail A Alghamdi
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Amani A R Filimban
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Abdullah S Al Mutiri
- Laboratory Department, Saudi Food and Drug Authority, Riyadh 12843, Saudi Arabia
| | - Abdullah M Al-Alyani
- Laboratory Department, Saudi Food and Drug Authority, Jeddah 22311, Saudi Arabia
| | - Mazen S Alseghayer
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Monitoring and Risk Assessment Department, Saudi Food and Drug Authority, Riyadh 13513, Saudi Arabia
| | - Abdulaziz M Almaneea
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Monitoring and Risk Assessment Department, Saudi Food and Drug Authority, Riyadh 13513, Saudi Arabia
| | - Abdulgader H Albar
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Department of Microbiology and Medical Parasitology, Faculty of Medicine, Jeddah University, Jeddah 23218, Saudi Arabia
| | - Mohsen A Khormi
- Department of Biological Sciences, Faculty of Sciences, Jazan University, Jazan 82817, Saudi Arabia
| | - Arun K Bhunia
- Molecular Food Microbiology Laboratory, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
- Purdue Institute of Inflammation, Immunology, and Infectious Disease, Purdue University, West Lafayette, IN 47907, USA
- Purdue University Interdisciplinary Life Science Program (PULSe), West Lafayette, IN 47907, USA
- Department of Comparative Pathobiology, Purdue University, West Lafayette, IN 47907, USA
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3
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Effects of Spray Drying, Freeze Drying and Gamma Irradiation on the Antioxidant Activities of Camel and Cow Milk Fractions. Processes (Basel) 2023. [DOI: 10.3390/pr11030897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023] Open
Abstract
This work aimed to establish an integrated approach to investigate the total phenolic content and antioxidant activities of dried skim camel and cow milk and their fractions. The milk fractions were obtained by acid or enzymatic coagulation followed by spray drying (inlet temperature/outlet temperature: 125 ± 2 °C/90 ± 2 °C) or freeze drying (−50 °C, 0.05 mbar) coupled or not to gamma irradiation (at 5, 11, 22 kGy). The results showed that the total phenolic content (measured in gallic acid equivalent, GAE) varied depending on the drying technique. The freeze-drying process corresponded to the highest values of total phenolic compounds, with 247.23 ± 2.08 mg GAE/100 g powder for the β-casein fraction of camel milk (βC CaM) and 621.13 ± 4.16 mg GAE/100 g powder for the β-casein fraction of cow milk (βC CoM). Compared to spray-dried fractions, freeze-dried fractions showed generally higher ferric reducing antioxidant power for both camel milk and cow milk. The highest values of free radical scavenging activity were seen in the spray-dried β-casein fractions of camel milk (βC CaM) and cow milk (βC CoM) and in the freeze-dried acid whey of cow and camel milk (AW CaM and AW CaM). Freeze-dried acid whey (AW CaM and AW CoM) appeared to be less sensitive to gamma irradiation at 5 and 11 kGy.
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4
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Effective Fluorescent Turn-on Detection of Ionizing Radiations Through Controllable Intramolecular Photoinduced Electron Transfer. J Photochem Photobiol A Chem 2023. [DOI: 10.1016/j.jphotochem.2023.114635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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5
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Irchad A, Razouk R, Ouaabou R, Mouhib M, Hssaini L. Effect of 60Co γ-rays on dried figs adsorption isotherms and thermodynamic properties. Front Nutr 2022; 9:940111. [PMID: 36304230 PMCID: PMC9593091 DOI: 10.3389/fnut.2022.940111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 09/16/2022] [Indexed: 11/23/2022] Open
Abstract
Irradiation is one of the promising food preservation techniques, but few are known about its impact on foods' water vapor change. In this research, the impact of gamma irradiation on moisture adsorption isotherms of dried figs, one of the most emblematic foods of the Mediterranean diet, at increasing doses (0, 1, 1.5, and 2 kGy) was investigated. The isotherms data of equilibrium points displayed a sigmoid-shaped curve of the type II pattern for both controlled and irradiated dried figs, with a notable effect of irradiation on equilibrium moisture content, which revealed a decreasing pattern as irradiation dose and temperature increase. This effect was also seen in data fitting, where GAB model showed the best prediction statistics for control samples, while Peleg model displayed the most suitable samples irradiated at 1 and 1.5 kGy, then the Enderby model for those treated with 2 kGy. Results of Net isosteric heat of adsorption suggested that high irradiation dose increases the spontaneity of moisture adsorption. Hence, gamma irradiation exhibited a significant effect on the water-specific surface area of which the magnitude was proportional to the increasingly applied doses. This effect was also visibly significant on the optimum water activity [aw (op)] for proper dried fig storage. Indeed, aw was about 0.4243 for control samples, which is much higher compared to irradiated ones (aw = 0.2). Information from this research suggests that gamma irradiation at a dose up to 2 kGy extended the dried figs' shelf life. Since many aspects related to the impact of gamma irradiation on the moisture adsorption isotherms and thermodynamic properties of dried figs as well as in other foods have yet to be further investigated, this study provides interesting results that may be a useful reference for future research direction.
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Affiliation(s)
- Ahmed Irchad
- Faculty of Sciences and Technics, University of Comoros, Moroni, Comoros
| | - Rachid Razouk
- National Institute of Agricultural Research (INRA), Rabat, Morocco
| | - Rachida Ouaabou
- Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakesh, Morocco
| | - Mohamed Mouhib
- National Institute of Agricultural Research (INRA), Rabat, Morocco
| | - Lahcen Hssaini
- National Institute of Agricultural Research (INRA), Rabat, Morocco,*Correspondence: Lahcen Hssaini ;
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6
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Ameer A, Seleshe S, Kang SN. Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage. Prev Nutr Food Sci 2022; 27:323-334. [PMID: 36313059 PMCID: PMC9585401 DOI: 10.3746/pnf.2022.27.3.323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 06/24/2022] [Accepted: 06/24/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, we investigated the effect of electron beam irradiation on the physicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeks of refrigerated storage at 4°C. The five doses of e-beam irradiation applied were: 0 kGy (control) and 1, 2, 3, and 4 kGy. All the experimental treatments led to a significant decrease in pH values during the storage period of 60 days (P<0.05). The 2-kGy treatment caused a significant (P<0.05) decrease in pH value, bacterial growth (total plate count, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli), and thiobarbituric acid-reactive substances values than other irradiated fermented sausage batches during the study. Irradiation did not affect the water activity value of the fermented sausage samples. For color characteristics, 3 kGy exhibited significantly lower (P<0.05) L* (lightness) values than other irradiation treatments. A similar trend of significantly lower (P<0.05) a* (redness) and b* (yellowness) values was observed in all irradiated treatments than in the control. All the treatments showed no significant differences (P>0.05) in scores in sensory attributes (color and sourness); however, fermented sausage irradiated with 3 kGy had the highest sensory characteristics (overall acceptability) at the end of the storage period. In conclusion, 1, 2, and 3 kGy irradiation treatments can be beneficial for inhibiting lipid oxidation, controlling microbial growth, and maintaining sensory attributes of fermented sausage during storage, thereby enhancing their food safety and shelf stability.
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Affiliation(s)
- Ammara Ameer
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Semeneh Seleshe
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea,
Correspondence to Suk Nam Kang, E-mail:
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7
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Effect of γ-irradiation in combination with natural antimicrobial formulation on microbial inactivation, protein digestibility and quality of mothers’ milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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8
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Robichaud V, Aguilar-Uscanga BR, Millette M, Allahdad Z, Lacroix M. Impact of γ-irradiation or heat pasteurisation treatment on nutritional and immunological properties of human milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Kadam DM, Kumar M, Kasara A. Application of high energy electromagnetic radiations in elimination of anti-nutritional factors from oilseeds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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10
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The Effects of Thermal Pasteurisation, Freeze-Drying, and Gamma-Irradiation on the Antibacterial Properties of Donor Human Milk. Foods 2021; 10:foods10092077. [PMID: 34574186 PMCID: PMC8469727 DOI: 10.3390/foods10092077] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 01/11/2023] Open
Abstract
The most common pasteurisation method used by human milk banks is Holder pasteurisation. This involves thermal processing, which can denature important proteins and can potentially reduce the natural antimicrobial properties found in human milk. This study assesses the application of a hybrid method comprised of freeze-drying followed by low-dose gamma-irradiation for nonthermal donor human milk pasteurisation. Freeze-drying donor human milk followed by gamma-irradiation at 2 kGy was as efficient as Holder pasteurisation in the reduction of bacterial inoculants of Staphylococcus aureus (106 cfu/mL) and Salmonella typhimurium (106 cfu/mL) in growth inhibition assays. These assays also demonstrated that human milk naturally inhibits the growth of bacterial inoculants S. aureus, S. typhimurium, and Escherichia coli. Freeze drying (without gamma-irradiation) did not significantly reduce this natural growth inhibition. By contrast, Holder pasteurisation significantly reduced the milk’s natural antimicrobial effect on S. aureus growth after 6 h (−19.8% p = 0.01). Freeze-dried and then gamma-irradiated donor human milk showed a strong antimicrobial effect across a dose range of 2–50 kGy, with only a minimal growth of S. aureus observed after 6 h incubation. Thus, a hybrid method of freeze-drying followed by 2 kGy of gamma-irradiation preserves antimicrobial properties and enables bulk pasteurisation within sealed packaging of powderised donor human milk. This work forwards a goal of increasing shelf life and simplifying storage and transportation, while also preserving functionality and antimicrobial properties.
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11
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Akhila PP, Sunooj KV, Aaliya B, Navaf M, Sudheesh C, Sabu S, Sasidharan A, Mir SA, George J, Mousavi Khaneghah A. Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Effect of labelling fresh cultivated blueberry products with information about irradiation technologies and related benefits on Finnish, German, and Spanish consumers’ product acceptance. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107387] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Li HL, Yu YH, Xiong GQ, Liao T, Zu XY. Cobalt-60 and electron beam irradiation-induced lipid oxidation in largemouth bass (Micropterus salmoides). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4612-4617. [PMID: 32418235 DOI: 10.1002/jsfa.10521] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 03/29/2020] [Accepted: 05/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Irradiation can cause lipid oxidation of fish. This study aimed to examine the effect of radiation (method, dose and dose rate) on the acid value (AV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS) content and fatty acid profile of fresh and freeze-dried largemouth bass flesh. RESULTS AV, PV and TBARS presented a dose-dependent increase in fish meat for both cobalt-60 (60 Co) and electron beam (EB) irradiation. With a 6 kGy dose of radiation, all measured indices in the 60 Co group were significantly higher than those in the EB group (P < 0.05 or P < 0.01). With a 3 kGy dose of radiation, AV, PV and TBARS in the 200 Gy min-1 dose rate group were significantly lower than those in the 2 and 80 Gy min-1 groups (P < 0.05). After 60 Co irradiation, AV, PV and TBARS in most fresh samples were significantly higher than those in freeze-dried samples (P < 0.01). And 60 Co irradiation decreased the unsaturated fatty acid (UFA) content in fresh samples and increased the UFA content in freeze-dried samples. Our study indicated that 60 Co irradiation, particularly at a low dose rate, accelerated lipid oxidation in fish meat. A large amount of muscle moisture enhances the amount of UFA loss in fish meat during 60 Co irradiation. CONCLUSIONS A low dose (3 kGy) of EB irradiation, a high dose rate (200 Gy min-1 ) of 60 Co irradiation or freeze-drying treatment can alleviate the lipid oxidation of largemouth bass meat. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Hai-Lan Li
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Ying-Hui Yu
- State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan, China
| | - Guang-Quan Xiong
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Tao Liao
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Xiao-Yan Zu
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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14
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Barba FJ, Roohinejad S, Ishikawa K, Leong SY, El-Din A Bekhit A, Saraiva JA, Lebovka N. Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Lucas López JR, Selgas Cortecero MD, García Sanz ML, Velasco R, Cabeza Briales MC. Control of
Listeria monocytogenes
in boned dry‐cured ham by E‐beam treatment. J Food Saf 2020. [DOI: 10.1111/jfs.12757] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Juan Raúl Lucas López
- Department of Food Technology, Veterinary FacultyComplutense University Madrid Spain
| | | | | | - Raquel Velasco
- Department of Food Technology, Veterinary FacultyComplutense University Madrid Spain
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16
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Ni H, Zhang T, Guo X, Hu Y, Xiao A, Jiang Z, Li L, Li Q. Comparison between irradiating and autoclaving citrus wastes as substrate for solid-state fermentation by Aspergillus aculeatus. Lett Appl Microbiol 2019; 69:71-78. [PMID: 31038763 DOI: 10.1111/lam.13167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 04/23/2019] [Accepted: 04/23/2019] [Indexed: 12/01/2022]
Abstract
Agricultural or food processing wastes cause serious environmental burden and economic losses. Solid-state fermentation using these wastes is an attractive option to valorize these wastes. However, conventional autoclaving of substrate may degrade nutrients and generate toxins. Unsterilization of the substrate will cause undesired microbial contamination. Therefore, we compared irradiation with autoclaving to treat citrus wastes as substrate for solid-state fermentation by Aspergillus aculeatus. By comparing microbial growth, enzymes tested and medium consumption, irradiated substrate had higher biomass and extracellular protein, more sugar consumption and higher enzyme production than those with autoclaved substrate. Irradiation prevented the generation of cell-inhibiting components such as 5-hydroxymethylfurfural (5-HMF) whereas preserved the flavonoids well that are often enzyme inducers. These findings suggest that irradiation of agricultural and food processing wastes as substrate has advantages over autoclaving for solid-state fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY: This study proposes irradiation as an alternative to sterilize agricultural residues rich in nutrients and thermosensitive compounds, such as citrus wastes for fungal solid-state fermentation and production of enzymes.
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Affiliation(s)
- H Ni
- College of Food and Biology Engineering, Jimei University, Xiamen, China.,Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China.,Research Center of Food Biotechnology of Xiamen City, Xiamen, China
| | - T Zhang
- College of Food and Biology Engineering, Jimei University, Xiamen, China
| | - X Guo
- College of Food and Biology Engineering, Jimei University, Xiamen, China
| | - Y Hu
- College of Food and Biology Engineering, Jimei University, Xiamen, China
| | - A Xiao
- College of Food and Biology Engineering, Jimei University, Xiamen, China.,Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China
| | - Z Jiang
- College of Food and Biology Engineering, Jimei University, Xiamen, China.,Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China.,Research Center of Food Biotechnology of Xiamen City, Xiamen, China
| | - L Li
- College of Food and Biology Engineering, Jimei University, Xiamen, China.,Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China.,Research Center of Food Biotechnology of Xiamen City, Xiamen, China
| | - Q Li
- College of Food and Biology Engineering, Jimei University, Xiamen, China.,Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China.,Research Center of Food Biotechnology of Xiamen City, Xiamen, China
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17
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Oliveira MM, Cruz‐Tirado J, Barbin DF. Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review. Compr Rev Food Sci Food Saf 2019; 18:670-689. [DOI: 10.1111/1541-4337.12436] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 02/03/2019] [Accepted: 02/04/2019] [Indexed: 12/17/2022]
Affiliation(s)
- Marciano M. Oliveira
- Dept. of Food Engineering, School of Food Engineering, Univ. of Campinas (Unicamp)Cidade Universitária Zeferino Vaz ‐ Barão Geraldo Campinas SP 13083‐970 Brazil
| | - J.P. Cruz‐Tirado
- Dept. of Food Engineering, School of Food Engineering, Univ. of Campinas (Unicamp)Cidade Universitária Zeferino Vaz ‐ Barão Geraldo Campinas SP 13083‐970 Brazil
| | - Douglas F. Barbin
- Dept. of Food Engineering, School of Food Engineering, Univ. of Campinas (Unicamp)Cidade Universitária Zeferino Vaz ‐ Barão Geraldo Campinas SP 13083‐970 Brazil
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18
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Kim GR, Shahbaz HM, Kyung HK, Kwon JH. Assessment of microbiological contamination in saengshik products from the Korean market and identification of the irradiation status. Food Sci Biotechnol 2018; 27:607-615. [PMID: 30263786 DOI: 10.1007/s10068-017-0273-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 11/13/2017] [Accepted: 11/24/2017] [Indexed: 11/25/2022] Open
Abstract
This study investigated the prevalence of microbiological contamination in commercial Saengshik products (samples SP-1 to SP-12) from the Korean market, and identified their irradiation status. SP-2, SP-8, and SP-12 showed less than 3.66 and 1.10 log colony forming units (CFU)/g in total plate and coliforms counts, respectively, while the remaining samples showed more than 4.70 and 2.35 log CFU/g, respectively. Four samples were positive on some of foodborne pathogenic bacteria (Clostridium perfringens, Escherichia coli O157:H7, and Bacillus cereus). SP-2, SP-8, and SP-12 contained no pathogenic bacteria and were suspected to have been irradiated. They were confirmed as positive using photostimulated luminescence (PSL) analysis. PSL positive results on samples SP-2, SP-8 and SP-12 were finally confirmed by the authentic thermoluminescence (TL) analysis on the basis of TL glow curve shape, intensity, temperature range of TL peak maxima and TL ratio (TL1/TL2).
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Affiliation(s)
- Gui-Ran Kim
- 1School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Hafiz Muhammad Shahbaz
- 3Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Hyun-Kyu Kyung
- 1School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Joong-Ho Kwon
- 1School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
- 2Food and Bio-industry Research Institute, Kyungpook National University, Daegu 41566, Korea
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19
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Waghmare RB, Annapure US. Integrated effect of radiation processing and modified atmosphere packaging (MAP) on shelf life of fresh fig. Journal of Food Science and Technology 2018; 55:1993-2002. [PMID: 29892099 DOI: 10.1007/s13197-018-3113-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2018] [Accepted: 03/08/2018] [Indexed: 11/28/2022]
Abstract
Fresh figs have less shelf life due to the growth of yeasts and molds. The study aimed at extending the shelf life of fresh fig with the help of irradiation and modified atmosphere packaging (MAP). Effects of irradiation and MAP on the quality and shelf life of fresh fig were evaluated. Combined effect of irradiation and MAP on the quality of fresh fig was also studied. To optimize irradiation dose, 1, 2, 3 and 4 kGy doses were given to fresh fig. Firmness and overall acceptability of fresh fig were minimally affected by 1 kGy irradiation dose. Whereas, 2, 3 and 4 kGy had negative effects on firmness and overall acceptability score. Thus, 0.5 and 1 kGy were selected to evaluate the combined effect of irradiation and MAP. Fresh figs were packed in an atmosphere of 5% O2, 10% CO2, 85% N2 and irradiated at 0.5 and 1 kGy doses. These atmospheric packed irradiated samples were stored at 5 °C for 15 days. Physico-chemical parameters, microbial quality and overall acceptability were monitored throughout the storage period at the interval of 5 days. Irradiation treatment did not prevent the firmness of fresh fig. Significant dissimilarities were observed between the irradiated and control fresh fig for all the parameters considered. The results indicated that MAP followed by irradiation doses of 0.5 and 1 kGy showed the best results for improving the quality and shelf-life of fresh fig.
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Affiliation(s)
- Roji B Waghmare
- Food Engineering and Technology Department, Institute of Chemical Technology (Formerly UDCT), Nathalal Parikh Marg, Matunga (East), Mumbai, 400019 India
| | - Uday S Annapure
- Food Engineering and Technology Department, Institute of Chemical Technology (Formerly UDCT), Nathalal Parikh Marg, Matunga (East), Mumbai, 400019 India
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20
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Eugster A, Murmann P, Känzig A, Breitenmoser A. A specific but nevertheless simple real-time PCR method for the detection of irradiated food shown detailed at the example of garlic (Allium sativum). Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2998-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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22
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Silva F, Domingues FC, Nerín C. Trends in microbial control techniques for poultry products. Crit Rev Food Sci Nutr 2017; 58:591-609. [PMID: 27438696 DOI: 10.1080/10408398.2016.1206845] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Fresh poultry meat and poultry products are highly perishable foods and high potential sources of human infection due to the presence of several foodborne pathogens. Focusing on the microbial control of poultry products, the food industry generally implements numerous preventive measures based on the Hazard Analysis and Critical Control Points (HACCP) food safety management system certification together with technological steps, such as refrigeration coupled to modified atmosphere packaging that are able to control identified potential microbial hazards during food processing. However, in recent years, to meet the demand of consumers for minimally processed, high-quality, and additive-free foods, technologies are emerging associated with nonthermal microbial inactivation, such as high hydrostatic pressure, irradiation, and natural alternatives, such as biopreservation or the incorporation of natural preservatives in packaging materials. These technologies are discussed throughout this article, emphasizing their pros and cons regarding the control of poultry microbiota and their effects on poultry sensory properties. The discussion for each of the preservation techniques mentioned will be provided with as much detail as the data and studies provided in the literature for poultry meat and products allow. These new approaches, on their own, have proved to be effective against a wide range of microorganisms in poultry meat. However, since some of these emergent technologies still do not have full consumer's acceptability and, taking into consideration the hurdle technology concept for poultry processing, it is suggested that they will be used as combined treatments or, more frequently, in combination with modified atmosphere packaging.
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Affiliation(s)
- Filomena Silva
- a CICS-UBI-Health Sciences Research Centre , University of Beira Interior , Covilhã , Portugal.,b I3A-Aragón Institute of Engineering Research , Zaragoza , Spain
| | - Fernanda C Domingues
- a CICS-UBI-Health Sciences Research Centre , University of Beira Interior , Covilhã , Portugal
| | - Cristina Nerín
- b I3A-Aragón Institute of Engineering Research , Zaragoza , Spain
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23
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Wang L, Ding Y, Zhang X, Li Y, Wang R, Luo X, Li Y, Li J, Chen Z. Effect of electron beam on the functional properties and structure of defatted wheat germ proteins. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.01.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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24
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Şakalar E. Molecular DNA-based detection of ionising radiation in meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2100-2106. [PMID: 27570232 DOI: 10.1002/jsfa.8015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 04/23/2016] [Accepted: 08/24/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Ionising radiation induces molecular alterations, such as formation of ions, free radicals, and new stable molecules, and cleavage of the chemical bonds of the molecules present in food. Irradiation-treated meat should be labelled to control the process and to ensure free consumer choice. Therefore, sensitive analytical methods are required to detect the irradiation dose. RESULTS Meat samples were exposed to radiation doses of 0, 0.272, 0.497, 1.063, 3.64, 8.82 and 17.42 kGy in an industrial 60 Co gamma cell. Primers were designed to amplify 998, 498 and 250-base pair (bp) regions of the 18S rRNA gene of nuclear DNA from the irradiated samples. A new DNA-based method was developed to quantify the radiation exposed to the unstored meat and the meat stored at -20 °C for 3 and 6 months. The method was able to detect meat samples stored and unstored with dose limits of 1.063 and 3.64 kGy, respectively. CONCLUSION The level of irradiation can be detected using primer pairs that target particularly different-sized sequences for DNA amplification by PCR. This method can be widely used for the analysis of not only meat samples, but also all biological materials containing DNA. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Ergün Şakalar
- Department of Bioengineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Canakkale, Turkey
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25
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Kim JE, Oh YJ, Won MY, Lee KS, Min SC. Microbial decontamination of onion powder using microwave-powered cold plasma treatments. Food Microbiol 2017; 62:112-123. [DOI: 10.1016/j.fm.2016.10.006] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 05/06/2016] [Accepted: 10/02/2016] [Indexed: 01/01/2023]
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26
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Irradiation free radicals in freshwater crayfish Astacus leptodactylus Esch investigated by EPR spectroscopy. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2016.12.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Pimenta AI, Guerreiro D, Madureira J, Margaça FMA, Cabo Verde S. Tracking Human Adenovirus Inactivation by Gamma Radiation under Different Environmental Conditions. Appl Environ Microbiol 2016; 82:5166-73. [PMID: 27316961 PMCID: PMC4988180 DOI: 10.1128/aem.01229-16] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Accepted: 06/09/2016] [Indexed: 02/04/2023] Open
Abstract
UNLABELLED Adenovirus is the most prevalent enteric virus in waters worldwide due to its environmental stability, which leads to public health concerns. Mitigation strategies are therefore required. The aim of this study was to assess the inactivation of human adenovirus type 5 (HAdV-5) by gamma radiation in aqueous environments. Various substrates with different organic loads, including domestic wastewater, were inoculated with HAdV-5 either individually or in a viral pool (with murine norovirus type 1 [MNV-1]) and were irradiated in a Cobalt-60 irradiator at several gamma radiation doses (0.9 to 10.8 kGy). The infectivity of viral particles, before and after irradiation, was tested by plaque assay using A549 cells. D10 values (dose required to inactivate 90% of a population or the dose of irradiation needed to produce a 1 log10 reduction in the population) were estimated for each substrate based on virus infectivity inactivation exponential kinetics. The capability of two detection methods, nested PCR and enzyme-linked immunosorbent assay (ELISA), to track inactivated viral particles was also assessed. After irradiation at 3.5 kGy, a reduction of the HAdV-5 titer of 4 log PFU/ml on substrates with lower organic loads was obtained, but in highly organic matrixes, the virus titer reduction was only 1 log PFU/ml. The D10 values of HAdV-5 in high organic substrates were significantly higher than in water suspensions. The obtained results point out some discrepancies between nested PCR, ELISA, and plaque assay on the assessments of HAdV-5 inactivation. These results suggest that the inactivation of HAdV-5 by gamma radiation, in aqueous environments, is significantly affected by substrate composition. This study highlights the virucidal potential of gamma radiation that may be used as a disinfection treatment for sustainable water supplies. IMPORTANCE Human adenovirus (HAdV) is the most prevalent of the enteric viruses in environmental waters worldwide. The purposes of this study are to provide new insights on the inactivation of enteric virus by gamma irradiation and to introduce new concepts and reinforce the benefits and utility of radiation technologies as disinfection processes. This may be an effective tool to guarantee the reduction of viral pathogens and to contribute to public health and sustainable water supplies.
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Affiliation(s)
- Andreia I Pimenta
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Bobadela, Loures, Portugal
| | - Duarte Guerreiro
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Bobadela, Loures, Portugal
| | - Joana Madureira
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Bobadela, Loures, Portugal
| | - Fernanda M A Margaça
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Bobadela, Loures, Portugal
| | - Sandra Cabo Verde
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Bobadela, Loures, Portugal
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Şakalar E, Mol S. A new measurement approach of ionizing radiation in irradiated trout (Oncorhynchus mykiss) by Randomly Polymorphic DNA-Polymerase Chain Reaction. Journal of Food Science and Technology 2016; 53:2492-6. [PMID: 27407216 DOI: 10.1007/s13197-015-2168-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/15/2015] [Accepted: 12/30/2015] [Indexed: 11/26/2022]
Abstract
Trout (Oncorhynchus mykiss) were irradiated at doses of 0.250, 0.500, 1, 3, 5, 7 and 9 kGy in gamma cell. DNAs were extracted from the irradiated samples before and after storage. 1ERP primers were designed, and RAPD-PCR (Randomly Polymorphic DNA-Polymerase Chain Reaction) was applied to make randomly amplifications on the DNA of the irradiated samples. Agarose gel profiles of irradiated fish were obtained to determine change of band profiles. In addition, DNA fragmentation occurring in each dose was determined by comet assay for the verification of methodology developed in this study. The molecular methodology was developed to estimate ionizing radiation (IR) level in irradiated fish. This methodology allows the analysis of the trout irradiated up to the dose limit of around 0.5 kGy and stored for a period of three months.
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Affiliation(s)
- Ergün Şakalar
- Department of Bioengineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
| | - Sühendan Mol
- Faculty of Fisheries, Department of Seafood Processing Technology, İstanbul University, Laleli, İstanbul Turkey
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29
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Cichoski AJ, Moura HC, Silva MS, Rampelotto C, Wagner R, Barin JS, Vendruscolo RG, Dugatto JS, Athayde DR, Dalla Costa MA. Oxidative and Microbiological Profiles of Chicken Drumsticks Treated with Ultraviolet-C Radiation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12529] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Alexandre J. Cichoski
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Heloísa C. Moura
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Marianna S. Silva
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Cristine Rampelotto
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Roger Wagner
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Juliano S. Barin
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Raquel G. Vendruscolo
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Jonas S. Dugatto
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Dirceu R. Athayde
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Marco A. Dalla Costa
- Department of Electric Energy Processing; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
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30
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Şakalar E, Mol S. Determination of irradiation dose and distinguishing between irradiated and non irradiated fish meat by real-time PCR. Food Chem 2015; 182:150-5. [PMID: 25842321 DOI: 10.1016/j.foodchem.2015.02.143] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2013] [Revised: 02/05/2015] [Accepted: 02/27/2015] [Indexed: 11/24/2022]
Abstract
In this study, the effects of gamma irradiation on the DNA of fish (Oncorhynchus mykiss) by real-time PCR were studied. Fish (O. mykiss) were exposed to radiation doses of 0.250, 0.500, 1, 3, 5, 7, and 9 kGy in a gamma cell. Primers were designed for regions with different lengths of both nuclear and mitochondrial DNA, and each primer was used to amplify the DNA from irradiated samples. The amplicon curves for mitochondrial and nuclear DNA, and the correlations among the curves, were obtained. The Ct values for a 519 bp region of the 18S RNA gene on nuclear DNA correlated appropriately. Radiation doses applied to the fillets were estimated using the standard curve data obtained from the correlation values, and the DNA damage caused by each dose was calculated. As a consequence, a molecular methodology to analyze irradiated fish meat qualitatively and also for the estimation of administered dose was developed. This method allowed analysis of irradiated fish, which had been stored for up to 3 months with a dose limit of approximately 0.5 kGy.
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Affiliation(s)
- Ergün Şakalar
- Department of Bioengineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey.
| | - Sühendan Mol
- Department of Seafood Processing Technology, Faculty of Fisheries, İstanbul University, Laleli, Istanbul, Turkey
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31
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Calado T, Venâncio A, Abrunhosa L. Irradiation for Mold and Mycotoxin Control: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12095] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Thalita Calado
- CEB - Centre of Biological Engineering; Univ. of Minho; Campus de Gualtar; 4710-057 Braga Portugal
| | - Armando Venâncio
- CEB - Centre of Biological Engineering; Univ. of Minho; Campus de Gualtar; 4710-057 Braga Portugal
| | - Luís Abrunhosa
- CEB - Centre of Biological Engineering; Univ. of Minho; Campus de Gualtar; 4710-057 Braga Portugal
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32
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Effect of electron beam on chemical changes of nutrients in infant formula. Food Chem 2014; 149:208-14. [DOI: 10.1016/j.foodchem.2013.10.110] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Revised: 09/25/2013] [Accepted: 10/24/2013] [Indexed: 11/24/2022]
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33
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Ge C, Bohrerova Z, Lee J. Inactivation of internalized Salmonella Typhimurium in lettuce and green onion using ultraviolet C irradiation and chemical sanitizers. J Appl Microbiol 2013; 114:1415-24. [PMID: 23351161 DOI: 10.1111/jam.12154] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2012] [Revised: 12/26/2012] [Accepted: 01/18/2013] [Indexed: 11/28/2022]
Abstract
AIMS The internalized human pathogens in fresh produce are not effectively removed during conventional washing, and therefore, it may cause foodborne illness when the produce is consumed raw. Thus, effective nonthermal processes are needed to prevent this risk. METHODS AND RESULTS Green fluorescence protein-tagged Salmonella Typhimurium was either sprayed on the surface of iceberg lettuce or injected into the bottom part (bulb) of green onions to induce bacterial internalization. The contaminated vegetables were collected after 2 days and subjected to surface disinfection. Different fluencies of UV-C radiation (75-900 mJ cm(-2)) and two fluencies of UV-C (450, 900 mJ cm(-2)) combined with chlorine and peracetic acid (PAA) were applied to the produce to examine the inactivation efficiency of internalized bacteria. A range of 1·96-2·52 log reduction in the internalized Salmonella was achieved when the lettuce was treated with higher UV-C fluency (150, 450, 900 mJ cm(-2)) or UV-C combined with chemical disinfectants. Significant reduction (1·00-1·49 log CFU g(-1)) in internalized Salmonella was observed in green onion treated with UV-C with the fluency of 150 or 900 mJ cm(-2) or UV-C-chlorine/PAA. No significant reduction was observed in either lettuce or green onion treatments when chlorine or PAA was used alone. The food quality measured with firmness was not changed during any treatments. However, a slight colour change was observed in lettuce only when UV-C was used at 900 mJ cm(-2). CONCLUSION High fluency UV-C can significantly inactivate the internalized Salmonella in lettuce and green onion while maintaining the food quality. SIGNIFICANCE AND IMPACT OF THE STUDY This research provides applicable research outcomes for developing nonthermal methods to inactivate internalized pathogens in fresh produce.
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Affiliation(s)
- C Ge
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
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34
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Identification of gamma-irradiated ingredients in liquid seasonings by thermoluminescence analysis: an interlaboratory blind trial. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1942-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Carocho M, Barros L, Antonio AL, Barreira JCM, Bento A, Kaluska I, Ferreira ICFR. Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): Effects of radiation dose and storage time. Food Chem Toxicol 2013; 55:348-52. [PMID: 23376134 DOI: 10.1016/j.fct.2013.01.031] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2012] [Revised: 01/21/2013] [Accepted: 01/22/2013] [Indexed: 10/27/2022]
Abstract
Since 2010, methyl bromide, a widely used fumigant was banned from the European Union under the Montreal Protocol guidelines, due to its deleterious effects on health and risk to the environment. Since then, many alternatives for chestnut conservation have been studied (hot water dip treatment being the most common), among them, electron beam irradiation has been proposed as being a safe, clean and cheap alternative. Herein, the effects of this radiation at different doses up to 6kGy and over storage up to 60days in the amounts and profile of nutritionally important organic acids were evaluated. Chestnuts contained important organic acids with quinic and citric acids as main compounds. Storage time, which is traditionally well accepted by consumers, caused a slight decrease on quinic (13-9mg/g), ascorbic (1.2-0.8mg/g), malic (5-4mg/g), fumaric (0.4-0.3mg/g) and total organic (33-26mg/g) acids content. Otherwise, irradiation dose did not cause appreciable changes, either individually or in total (28-27mg/g) organic acid contents. Electron beam irradiation might constitute a valuable alternative for chestnut conservation.
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Affiliation(s)
- Márcio Carocho
- CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Apartado 1172, 5301-855 Bragança, Portugal
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36
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Electron Spin Resonance Analysis of Radiation-Induced Free Radicals in Shells and Membranes of Different Poultry Eggs. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-012-9435-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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37
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Crowley OV, Marquette J, Reddy D, Fleming R. Factors Predicting Likelihood of Eating Irradiated Meat. JOURNAL OF APPLIED SOCIAL PSYCHOLOGY 2012. [DOI: 10.1111/j.1559-1816.2012.00984.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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Detection of irradiated frog (Limnonectes macrodon) leg bones by multifrequency EPR spectroscopy. Food Chem 2012; 135:2313-9. [DOI: 10.1016/j.foodchem.2012.07.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2011] [Revised: 05/14/2012] [Accepted: 07/02/2012] [Indexed: 11/17/2022]
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39
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Soncin S, Panseri S, Rusconi M, Mariani M, Chiesa LM, Biondi PA. Improved determination of 2-dodecylcyclobutanone in irradiated ground beef patties by gas-chromatography–mass-spectrometry (GC/MS) coupled with solid-phase microextraction (SPME) technique. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.089] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Antonio AL, Carocho M, Bento A, Quintana B, Luisa Botelho M, Ferreira IC. Effects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts – A review. Food Chem Toxicol 2012; 50:3234-42. [DOI: 10.1016/j.fct.2012.06.024] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2012] [Revised: 06/14/2012] [Accepted: 06/15/2012] [Indexed: 11/25/2022]
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41
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Rodrigues ECP, Souza MCL, Toledo SS, Barbosa CG, Reis EMF, Rodrigues DP, Lázaro NS. Effects of gamma irradiation on the viability and phenotypic characteristics of Salmonella Enteritidis inoculated into specific-pathogen-free eggs. J Food Prot 2011; 74:2031-8. [PMID: 22186042 DOI: 10.4315/0362-028x.jfp-11-086] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The goal of this study was to determine the effects of various levels of gamma irradiation on the phenotypic characteristics of 20 strains of Salmonella Enteritidis inoculated separately into specific-pathogen-free shell eggs. Bacterial strains were inoculated into egg yolks and exposed to (60)Co radiation at doses of 0.49 to 5.0 kGy. The eggs were maintained at 25°C and analyzed for the presence of Salmonella on days 1, 2, 4, and 7, and the recovered Salmonella isolates were characterized biochemically. All strains were resistant to doses of 0.49, 0.54, 0.59, 0.8, and 1 kGy; colony counts were ≥10(5) CFU/ml of egg yolk except for one strain, which was detected at 96 h and at 7 days after irradiation at 1 kGy, with a population reduction of 2 log CFU/ml. For the other evaluated doses, 12 strains (60.0%) were resistant at 1.5 kGy and 7 strains (35.0%) were resistant at 3.0 kGy. Among all analyzed strains, 5.0 kGy was more effective for reducing and/or eliminating the inoculated bacteria; only two (10%) strains were resistant to this level of irradiation. Salmonella colony counts were significantly reduced (P < 0.01) with increasing doses from the day 1 to 7 of observation, when microbial growth peaked. Loss of mobility, lactose fermentation, citrate utilization, and hydrogen sulfide production occurred in some strains after irradiation independent of dose and postirradiation storage time. Increases in antibiotic susceptibility also occurred: seven strains became sensitive to β-lactams, two strains became sensitive to antifolates, and one strain each became sensitive to fluoroquinolone, phenicol, nitrofurans, tetracyclines, and aminoglycosides. The results indicate that up to 5.0 kGy of radiation applied to shell eggs inoculated with Salmonella Enteritidis at 4 log CFU per egg is not sufficient for complete elimination of this pathogen from this food matrix.
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Affiliation(s)
- Elizabeth C P Rodrigues
- Biomanguinhos, Oswaldo Cruz Institute, Oswaldo Cruz Foundation, Av. Brasil, 4365-CEP 21040-900, Rio de Janeiro, Brasil.
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Guillén-Casla V, Rosales-Conrado N, León-González ME, Pérez-Arribas LV, Polo-Díez LM. Principal component analysis (PCA) and multiple linear regression (MLR) statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2010.11.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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