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Sánchez-Riaño AM, Vega-Oliveros C, Ladino-Garzón WL, Orozco-Blanco DA, Bahamón-Monje AF, Gutiérrez-Guzmán N, Amorocho-Cruz CM. Effects of cherries Sanitization methods and fermentation times on quality parameters of coffee beans. Heliyon 2024; 10:e33508. [PMID: 39044990 PMCID: PMC11263638 DOI: 10.1016/j.heliyon.2024.e33508] [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: 11/22/2023] [Revised: 06/14/2024] [Accepted: 06/21/2024] [Indexed: 07/25/2024] Open
Abstract
For the first time, the dual effect of coffee cherry sanitization methods to control the microbial load in processing and the influence of fermentation time on coffee quality parameters was evaluated. Two assays were carried out by wet processing: I) Sanitization of the coffee cherry (ST1: Unclassified processed cherries; ST2: Classified and sanitized cherries with drinking water; ST3: Classified and sanitized cherries with a chemical agents and II) Fermentation times (FT1: 12 h; FT2: 24 h; FT3: 48 h; FT4: 72 h and FT5: 96 h). pH, temperature, and dissolved oxygen were monitored during fermentation. Counts of Lactic Acid Bacteria - LAB, mesophiles, and yeasts were carried out on the coffee mass before and after fermentation. Caffeine and chlorogenic acid contents were determined by HPLC-DAD and the sensory profile by methodology for specialty coffees (SCA). The main findings showed that: sanitization with Timsen® did not significantly influence the evolution of pH during fermentation (p > 0.05), but it can reduce to a small extent the action of LAB at the end of the process. It was observed that the temperature of the coffee mass tends to balance with the ambient temperature, with significant effects (p < 0.05) of sanitization (ST2 and ST3) on the stability of this variable during fermentation. Timsen® as a disinfectant affected microbial populations and improved the sensory profile in the cup. In prolonged coffee fermentations (FT3, FT4 and FT5), the pH of the coffee mass tended to stabilize after 36 h, regardless of the process time. Likewise, a correlation was evident between a higher microbial load correlated with better sensory profiles in FT4 and FT5. Neither the sanitization process nor the fermentation time significantly affected the caffeine and chlorogenic acid contents of the coffee, both in its green and roasted states. Consequently, the sanitization of cherry coffee with Timsen® and prolonged fermentation times favor the safety and coffee final quality in the cup.
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Affiliation(s)
- Andrea Milena Sánchez-Riaño
- Universidad Surcolombiana, Facultad de Ingeniería, Grupo de Investigación Agroindustria USCO, Centro Surcolombiano de Investigación en Café – CESURCAFÉ, Código Postal, 410001, Avenida Pastrana Borrero Carrera 1a, Neiva, Huila, Colombia
| | - Carolina Vega-Oliveros
- Universidad Surcolombiana, Facultad de Ingeniería, Grupo de Investigación Agroindustria USCO, Centro Surcolombiano de Investigación en Café – CESURCAFÉ, Código Postal, 410001, Avenida Pastrana Borrero Carrera 1a, Neiva, Huila, Colombia
| | - Wilmer Licerio Ladino-Garzón
- Universidad Surcolombiana, Facultad de Ingeniería, Grupo de Investigación Agroindustria USCO, Centro Surcolombiano de Investigación en Café – CESURCAFÉ, Código Postal, 410001, Avenida Pastrana Borrero Carrera 1a, Neiva, Huila, Colombia
| | - Dayana Alejandra Orozco-Blanco
- Universidad Surcolombiana, Facultad de Ingeniería, Grupo de Investigación Agroindustria USCO, Centro Surcolombiano de Investigación en Café – CESURCAFÉ, Código Postal, 410001, Avenida Pastrana Borrero Carrera 1a, Neiva, Huila, Colombia
| | - Andrés Felipe Bahamón-Monje
- Universidad Surcolombiana, Facultad de Ingeniería, Grupo de Investigación Agroindustria USCO, Centro Surcolombiano de Investigación en Café – CESURCAFÉ, Código Postal, 410001, Avenida Pastrana Borrero Carrera 1a, Neiva, Huila, Colombia
| | - Nelson Gutiérrez-Guzmán
- Universidad Surcolombiana, Facultad de Ingeniería, Grupo de Investigación Agroindustria USCO, Centro Surcolombiano de Investigación en Café – CESURCAFÉ, Código Postal, 410001, Avenida Pastrana Borrero Carrera 1a, Neiva, Huila, Colombia
| | - Claudia Milena Amorocho-Cruz
- Universidad Surcolombiana, Facultad de Ingeniería, Grupo de Investigación Agroindustria USCO, Centro Surcolombiano de Investigación en Café – CESURCAFÉ, Código Postal, 410001, Avenida Pastrana Borrero Carrera 1a, Neiva, Huila, Colombia
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The application of adaptively evolved thermostable bacteriophage ΦYMFM0293 to control spp. in poultry skin. Food Res Int 2023; 167:112665. [PMID: 37087250 DOI: 10.1016/j.foodres.2023.112665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 02/02/2023] [Accepted: 03/05/2023] [Indexed: 03/12/2023]
Abstract
Bacteriophages, bacterial viruses, are now being re-highlighted as one of the promising alternative antimicrobial agents to control bacterial pathogens in various fields, including the food industry. However, wild-type (WT) phages isolated from nature are vulnerable to external stresses such as heat, limiting the usability of phages in thermal processing. Here, we applied an adaptive laboratory evolution approach to improving the heat stability of newly isolated Salmonella-infecting lytic phage ΦYMFM0293 and examined its application in the poultry scalding process. After 15 cycles of exposure to sub-lethal temperature, the obtained adaptively evolved (AE) phages maintained approximately 3-log more infectious particles at 73 or 74 °C than the WT and non-heat-treated control phages. Missense mutations mainly concentrated in the genes related to the phage tail module were identified from the independently obtained heat-challenged phages, regardless of host Salmonella's heat-shock protein chaperone induction. These results demonstrated the necessity and sufficiency of the phage exposures to heat for thermal adaptation and suggested the involvement of the phage tail in heat stability. No significant physiological or morphological changes except the mutually offsetting phage replication parameters were observed in the AE phages. Accordingly, hot water supplemented with the AE phages significantly reduced the number of artificially contaminated Salmonella cells on chicken and duck skin in the mimicked scalding process. The AE strategy used here could be applied to other WT phages to improve their usability as more feasible antimicrobials for food safety.
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Golden CE, Rothrock MJ, Mishra A. Mapping foodborne pathogen contamination throughout the conventional and alternative poultry supply chains. Poult Sci 2021; 100:101157. [PMID: 34089937 PMCID: PMC8182426 DOI: 10.1016/j.psj.2021.101157] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 03/17/2021] [Indexed: 12/17/2022] Open
Abstract
Recently, there has been a consumer push for natural and organic food products. This has caused alternative poultry production, such as organic, pasture, and free-range systems, to grow in popularity. Due to the stricter rearing practices of alternative poultry production systems, different types of levels of microbiological risks might be present for these systems when compared to conventional production systems. Both conventional and alternative production systems have complex supply chains that present many different opportunities for flocks of birds or poultry meat to be contaminated with foodborne pathogens. As such, it is important to understand the risks involved during each step of production. The purpose of this review is to detail the potential routes of foodborne pathogen transmission throughout the conventional and alternative supply chains, with a special emphasis on the differences in risk between the two management systems, and to identify gaps in knowledge that could assist, if addressed, in poultry risk-based decision making.
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Affiliation(s)
- Chase E Golden
- Department of Food Science and Technology, University of Georgia, 100 Cedar St., Athens, GA, USA
| | - Michael J Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, United States Department of Agriculture, Athens, GA, USA
| | - Abhinav Mishra
- Department of Food Science and Technology, University of Georgia, 100 Cedar St., Athens, GA, USA.
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Shang K, Wei B, Jang HK, Kang M. Phenotypic characteristics and genotypic correlation of antimicrobial resistant (AMR) Salmonella isolates from a poultry slaughterhouse and its downstream retail markets. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.046] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Coradini MGL, Maia DSV, Iglesias MA, Haubert L, Lopes GV, da Silva DAL, Nero LA, da Silva WP. Occurrence and characterization of Listeria monocytogenes from beef jerky processing line. Journal of Food Science and Technology 2018; 56:436-442. [PMID: 30728587 DOI: 10.1007/s13197-018-3505-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2018] [Accepted: 11/07/2018] [Indexed: 10/27/2022]
Abstract
Beef jerky is a ready-to-eat product that does not require refrigeration at the point of sale. Here, we evaluated the occurrence of Listeria monocytogenes in the production process of beef jerky, the presence of virulence genes and the genomic relatedness of the isolates, to assess the safety of the final product. The raw material, surfaces with and without contact with the product and the final product were evaluated along the beef jerky processing line. The samples were evaluated by VIDAS immunoassay system, and the L. monocytogenes isolates were confirmed and evaluated for the presence of several virulence genes by PCR. Listeria monocytogenes was identified in six of the 84 samples (7.14%), and no genetic relationship was observed among isolates. Samples of raw material (2/7), food contact surface (1/56), and work surfaces without contact with food (3/14) presented contamination by L. monocytogenes. The final product was not contaminated, demonstrating that barriers to multiplication of pathogens used during the production process were effective for its control.
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Affiliation(s)
- Marcia Goulart Lopes Coradini
- 1Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul Brazil
| | - Darla Silveira Volcan Maia
- 1Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul Brazil
| | | | - Louise Haubert
- 1Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul Brazil
| | - Graciela Volz Lopes
- 1Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul Brazil
| | | | - Luís Augusto Nero
- 3Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, Minas Gerais Brazil
| | - Wladimir Padilha da Silva
- 1Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul Brazil.,2Núcleo de Biotecnologia, Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul Brazil
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Projahn M, Pacholewicz E, Becker E, Correia-Carreira G, Bandick N, Kaesbohrer A. Reviewing Interventions against Enterobacteriaceae in Broiler Processing: Using Old Techniques for Meeting the New Challenges of ESBL E. coli? BIOMED RESEARCH INTERNATIONAL 2018; 2018:7309346. [PMID: 30426012 PMCID: PMC6218796 DOI: 10.1155/2018/7309346] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 09/17/2018] [Accepted: 09/25/2018] [Indexed: 02/07/2023]
Abstract
Extended-spectrum beta-lactamase- (ESBL-) producing Enterobacteriaceae are frequently detected in poultry and fresh chicken meat. Due to the high prevalence, an impact on human colonization and the spread of antibiotic resistance into the environment is assumed. ESBL-producing Enterobacteriaceae can be transmitted along the broiler production chain but also their persistence is reported because of insufficient cleaning and disinfection. Processing of broiler chickens leads to a reduction of microbiological counts on the carcasses. However, processing steps like scalding, defeathering, and evisceration are critical concerning fecal contamination and, therefore, cross-contamination with bacterial strains. Respective intervention measures along the slaughter processing line aim at reducing the microbiological load on broiler carcasses as well as preventing cross-contamination. Published data on the impact of possible intervention measures against ESBL-producing Enterobacteriaceae are missing and, therefore, we focused on processing measures concerning Enterobacteriaceae, in particular E. coli or coliform counts, during processing of broiler chickens to identify possible hints for effective strategies to reduce these resistant bacteria. In total, 73 publications were analyzed and data on the quantitative reductions were extracted. Most investigations concentrated on scalding, postdefeathering washes, and improvements in the chilling process and were already published in and before 2008 (n=42, 58%). Therefore, certain measures may be already installed in slaughterhouse facilities today. The effect on eliminating ESBL-producing Enterobacteriaceae is questionable as there are still positive chicken meat samples found. A huge number of studies dealt with different applications of chlorine substances which are not approved in the European Union and the reduction level did not exceed 3 log10 values. None of the measures was able to totally eradicate Enterobacteriaceae from the broiler carcasses indicating the need to develop intervention measures to prevent contamination with ESBL-producing Enterobacteriaceae and, therefore, the exposure of humans and the further release of antibiotic resistances into the environment.
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Affiliation(s)
- Michaela Projahn
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Ewa Pacholewicz
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Evelyne Becker
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Guido Correia-Carreira
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Annemarie Kaesbohrer
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
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