1
|
Drevin M, Plötz M, Krischek C. Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species. Foods 2023; 12:4138. [PMID: 38002195 PMCID: PMC10670078 DOI: 10.3390/foods12224138] [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: 10/25/2023] [Revised: 11/10/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Meat can be contaminated with (pathogenic) microorganisms during slaughter, dissection and packaging. Therefore, preservation technologies are frequently used to reduce the risk of (fatal) human infections due to the consumption of meat. In this study, we first investigated, if the application of ethyl-Nα-dodecanyl-L-arginate hydrochloride (LAE) and the starter culture bacteria Staphylococcus carnosus and Lactobacillus sakei, either single or in combination, influences the bacteria number on pork, chicken meat and beef, inoculated with Brochothrix (Br.) thermosphacta (all meat species) or Salmonella (S.) Typhimurium (pork), Campylobacter (C.) jejuni (chicken) and Listeria (L.) monocytogenes (beef), before packaging under modified atmosphere and on days 7 and 14 of storage. To evaluate effects of the treatment on the appearance during storage, additionally, the physicochemical parameters color and myoglobin redox form percentages were analyzed. LAE regularly resulted in a significant reduction of the number of all bacteria species on day 1 of storage, whereas up to day 14 of storage, the preservation effect did not persist in nearly all samples, except in the beef with Br. thermosphacta. However, with the starter culture bacteria on day 1, only L. monocytogenes on beef was significantly reduced. Interestingly, on day 7 of storage, this reducing effect was also found with S. Typhimurium on pork. Br. thermosphacta, which was principally not influenced by the starter culture bacteria. The combinatory treatment mainly resulted in no additional effects, except for the S. Typhimurium and Br. thermosphacta results on pork on day 7 and the Br. thermosphacta results on beef on day 14. The physicochemical parameters were not influenced by the single and combinatory treatment. The results indicate that LAE was mainly responsible for the antimicrobial effects and that a combination with starter culture bacteria should be individually evaluated for the meat species.
Collapse
Affiliation(s)
| | | | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany (M.P.)
| |
Collapse
|
2
|
Zhang L, Zhang M, Mujumdar AS, Yu D, Wang H. Potential nano bacteriostatic agents to be used in meat-based foods processing and storage: A critical review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
3
|
Kluth IK, Teuteberg V, Ploetz M, Krischek C. Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products. Poult Sci 2021; 100:101305. [PMID: 34274569 PMCID: PMC8313846 DOI: 10.1016/j.psj.2021.101305] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 05/12/2021] [Accepted: 06/01/2021] [Indexed: 11/29/2022] Open
Abstract
In this study, the effect of frozen storage of turkey meat on the processing properties into raw sausages was investigated. For this purpose, meat from the Musculus pectoralis of male turkeys was frozen in 3 independent runs for 12 and 24 wk at −18°C and −80°C. After thawing, the meat was examined physicochemically and microbiologically and processed into raw sausages. The sausages were examined on d 0, 7, 14, 21, and 28 of storage. The parameters L*, a*, b*, pH-value and aw-value did not show any relevant significances between the experimental groups. The analysis of TBARS of the sausages made from frozen meat showed significantly higher values on d 14 and 28 compared to the unfrozen control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae.
Collapse
Affiliation(s)
- Ina-Karina Kluth
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany
| | - Vivien Teuteberg
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany
| | - Madeleine Ploetz
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany
| | - Carsten Krischek
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany.
| |
Collapse
|
4
|
Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork. Foods 2021; 10:foods10020204. [PMID: 33498361 PMCID: PMC7909388 DOI: 10.3390/foods10020204] [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: 12/07/2020] [Revised: 01/08/2021] [Accepted: 01/15/2021] [Indexed: 11/17/2022] Open
Abstract
Efficient ways of decontamination are needed to minimize the risk of infections with Yersinia (Y.) enterocolitica, which causes gastrointestinal diseases in humans, and to reduce the numbers of Brochothrix (B.) thermosphacta to extend the shelf-life of meat. While many studies have focused on a single treatment of peracetic acid (PAA) or UV-C-irradiation, there are no studies about a combined treatment on meat. Therefore, in the present study, pork was inoculated with either Y. enterocolitica or B. thermosphacta, and was treated with a combination of 2040 mJ/cm2 UV-C irradiation followed by a 2000 ppm PAA spray treatment (30 s). Samples were packed under modified atmosphere and stored for 1, 7, or 14 days. The samples were examined for Y. enterocolitica and B. thermosphacta content, chemical and sensory effects, and meat quality parameters. For Y. enterocolitica, a significant reduction of up to 2.16 log10 cfu/cm2 meat and for B. thermosphacta, up to 2.37 log10 cfu/cm2 meat was seen on day 14 after UV-C/PAA treatment compared to the untreated controls.
Collapse
|
5
|
Becaro AA, de Oliveira LP, de Castro VLS, Siqueira MC, Brandão HM, Correa DS, Ferreira MD. Effects of silver nanoparticles prenatal exposure on rat offspring development. ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY 2021; 81:103546. [PMID: 33186674 DOI: 10.1016/j.etap.2020.103546] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 11/04/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
Many types of nanocomposites employed in food packaging are based on silver nanoparticles (AgNP) because of their antibacterial properties, which can increase food shelf-life. As the commercialization of AgNP products has been expanding, the released of such nanoparticles in the environment has caused enormous concern, once they can pose potential risks to the environment and human beings. For instance, exposure of the maternal environment to nanomaterials during pregnancy may impact the health of the dam, fetus and offspring. In this context, here we investigated the effects of prenatal exposure of AgNP on the pregnancy outcomes of dams and postnatal development of their offspring. Pregnant Wistar rats were exposed to distinct AgNP concentrations (0, 1, 3 and 5 μg/kg/day) from beginning to the end of pregnancy. At parturition, newborns were observed regarding clinical signs of toxicity and survival rate. The offspring was examined by evaluating developmental endpoints. A delay in time for vaginal opening and testes descent were detected in the offspring exposed to AgNP during embryonic development. Our results indicate that prenatal exposure to AgNP can compromise neonatal rats' postnatal development, especially the reproductive features.
Collapse
Affiliation(s)
- Aline A Becaro
- Programa de Pós-Graduação em Biotecnologia (PPG-Biotec), Centro de Ciências Exatas e Tecnologia (CCET), Universidade Federal de São Carlos (UFSCar), Rodovia Washington Luís, km 235, 13565-905, São Carlos, SP, Brazil; EMBRAPA Instrumentação, Rua XV de Novembro, 1452, 13560-970, São Carlos, SP, Brazil
| | - Luzia P de Oliveira
- Universidade Federal de São Paulo, Avenida Cesare Mansueto Giulio Lattes, 1201, 12247-014, São José dos Campos, SP, Brazil
| | - Vera L S de Castro
- EMBRAPA Meio Ambiente, Rodovia SP 340 Km 127.5, Postal Box 69, Jaguariúna, SP, 13918-110, Brazil
| | - Maria C Siqueira
- Programa de Pós-Graduação em Biotecnologia (PPG-Biotec), Centro de Ciências Exatas e Tecnologia (CCET), Universidade Federal de São Carlos (UFSCar), Rodovia Washington Luís, km 235, 13565-905, São Carlos, SP, Brazil; EMBRAPA Instrumentação, Rua XV de Novembro, 1452, 13560-970, São Carlos, SP, Brazil
| | - Humberto M Brandão
- EMBRAPA Gado de Leite, Avenida Rádio Maia, 830 - Zona Rural, 79106-550, Campo Grande, MS, Brazil
| | - Daniel S Correa
- Programa de Pós-Graduação em Biotecnologia (PPG-Biotec), Centro de Ciências Exatas e Tecnologia (CCET), Universidade Federal de São Carlos (UFSCar), Rodovia Washington Luís, km 235, 13565-905, São Carlos, SP, Brazil; EMBRAPA Instrumentação, Rua XV de Novembro, 1452, 13560-970, São Carlos, SP, Brazil
| | - Marcos David Ferreira
- Programa de Pós-Graduação em Biotecnologia (PPG-Biotec), Centro de Ciências Exatas e Tecnologia (CCET), Universidade Federal de São Carlos (UFSCar), Rodovia Washington Luís, km 235, 13565-905, São Carlos, SP, Brazil; EMBRAPA Instrumentação, Rua XV de Novembro, 1452, 13560-970, São Carlos, SP, Brazil.
| |
Collapse
|
6
|
Teuteberg V, Kluth IK, Ploetz M, Krischek C. Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere. Meat Sci 2020; 174:108419. [PMID: 33418427 DOI: 10.1016/j.meatsci.2020.108419] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 12/18/2020] [Accepted: 12/23/2020] [Indexed: 11/28/2022]
Abstract
The aim of this study was to investigate the influence of the duration of frozen storage (12 and 24 weeks) and the storage temperature (-18 °C or - 80 °C) on the shelf life of pork in MAP for up to 14 days after thawing. Frozen meat was compared to unfrozen meat in different physicochemical and microbiological parameters. The parameters a*, b*, pH value, cooking loss, shear force and antioxidant activity showed no significant changes depending on the freezing process. The total moisture loss was significantly higher for frozen/thawed pork compared to unfrozen pork. The storage loss of all frozen samples showed higher values than the unfrozen samples on all examination days. The level of TBARS reached comparable values for all experimental groups. On examination days 7 and 14, significantly lower values of total plate count (TPC) and Pseudomonas spp. were measured for frozen pork compared to unfrozen pork. The temperature of frozen storage had no significant influence on the quality of pork.
Collapse
Affiliation(s)
- Vivien Teuteberg
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Ina-Karina Kluth
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Madeleine Ploetz
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Carsten Krischek
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany.
| |
Collapse
|
7
|
Conte-Junior CA, Monteiro MLG, Patrícia R, Mársico ET, Lopes MM, Alvares TS, Mano SB. The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef. Foods 2020; 9:E495. [PMID: 32295229 PMCID: PMC7230568 DOI: 10.3390/foods9040495] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/06/2020] [Accepted: 04/08/2020] [Indexed: 11/24/2022] Open
Abstract
Abstract: The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were packaged as follows: AA (100% ambient air), 90O2:10CO2 (90% O2 and 10% CO2), 80O2:20CO2 (80% O2 and 20% CO2), 70O2:30CO2 (70% O2 and 30% CO2), 60O2:40CO2 (60% O2 and 40% CO2), 50O2:50CO2 (50% O2 and 50% CO2), 100O2 (100% O2), and VP (vacuum packaging). All treatments were analyzed daily for O2 and CO2 levels, pH, filtration time, total volatile basic nitrogen (TVB-N), aerobic mesophilic heterotrophic bacteria (AMHB), and aerobic psychrotrophic heterotrophic bacteria (APHB) over 20 days at 2 °C. All MAP systems had a decrease of O2 and an increase of CO2 levels during storage period (p < 0.05). Overall, the MAP systems were similarly able to decrease the pH and retard the increase of TVB-N and filtration time over the storage period (p > 0.05). Moreover, the MAP systems increased the lag phase and/or the generation time of both AMHB and APHB, extending the shelf life by 3 (90O2:10CO2), 4 (70O2:30CO2 and 100O2), and 5 days (80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP). All MAP systems were equally effective in retarding physicochemical degradation; however, 80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP were the most effective in impairing bacterial growth and extending the shelf life of ground beef stored under refrigeration.
Collapse
Affiliation(s)
- Carlos A. Conte-Junior
- Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-909, Brazil;
- Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-598, Brazil
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz (FIOCRUZ), Rio de Janeiro 21040-900, Brazil
| | - Maria Lúcia G. Monteiro
- Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-909, Brazil;
- Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-598, Brazil
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
| | - Renata Patrícia
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
| | - Eliane T. Mársico
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
| | - Márcia M. Lopes
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
| | - Thiago S. Alvares
- Instituto de Nutrição, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 27979-000, Brazil;
| | - Sérgio B. Mano
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
| |
Collapse
|
8
|
Bertram R, Kehrenberg C, Seinige D, Krischek C. Peracetic acid reduces Campylobacter spp. numbers and total viable counts on broiler breast muscle and drumstick skins during modified atmosphere package storage. Poult Sci 2019; 98:5064-5073. [PMID: 31073589 DOI: 10.3382/ps/pez266] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2018] [Accepted: 04/25/2019] [Indexed: 11/20/2022] Open
Abstract
Constant high case numbers of human campylobacteriosis over the last few years show the necessity of efficient strategies to reduce the number of diseases. The aim of this study was to assess the effectiveness of peracetic acid (PAA) as spray application to reduce Campylobacter spp. on chicken meat. For this, the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of 25 Campylobacter jejuni and C. coli isolates were determined. All tested isolates had MICs ranging between 2 to 8 ppm PAA, while MBCs were 1- to 4-fold higher than the MIC. An additional time-kill test, using strain C. jejuni DSM 4688, revealed that after an incubation time of 2 h in medium, supplemented with 1-fold the MIC (4 ppm) of PAA, no surviving C. jejuni cells were detectable. For evaluation of a spraying treatment, C. jejuni DSM 4688 (108 cfu/mL) inoculated chicken drumsticks and native skin-on breast fillets were treated for 30 s with PAA of 1,200 ppm concentration. Samples were packaged in modified atmosphere packages and stored at 4°C until further analysis. On day 1, 6, and 12, the fillets were used for microbial (total viable count), sensory, and physicochemical (color, pH, electrical conductivity) analysis and meat samples for myoglobin redox forms and antioxidant activity were taken. A significant reduction of the total viable counts was seen on day 6 and 12 in comparison to the water control and to the untreated fillets, respectively. Campylobacter jejuni counts on the drumsticks were significantly reduced by PAA application on day 6 and 12 in comparison to the water treatment. Except on day 12, where PAA-treated fillets showed a slightly higher percentage of oxymyoglobin, no significant differences could be found in the sensory and physicochemical measurements as well as in myoglobin and antioxidant activity. Spray application of 1,200 ppm PAA to Campylobacter-contaminated chicken samples led to a significant reduction up to 1.1 log10 of Campylobacter spp. counts without influencing chemical and sensory meat quality parameters.
Collapse
Affiliation(s)
- Rilana Bertram
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Hannover, 30173 Hannover, Germany
| | - Corinna Kehrenberg
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Hannover, 30173 Hannover, Germany
| | - Diana Seinige
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Hannover, 30173 Hannover, Germany
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Hannover, 30173 Hannover, Germany
| |
Collapse
|
9
|
Bertram R, Kehrenberg C, Seinige D, Krischek C. Peracetic acid reduces Campylobacter spp. on turkey skin: Effects of a spray treatment on microbial load, sensory and meat quality during storage. PLoS One 2019; 14:e0220296. [PMID: 31339953 PMCID: PMC6656417 DOI: 10.1371/journal.pone.0220296] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Accepted: 07/12/2019] [Indexed: 11/19/2022] Open
Abstract
Handling and consumption of Campylobacter-contaminated poultry meat is the most common cause of human campylobacteriosis. While many studies deal with interventions to reduce Campylobacter spp. on chicken carcasses, studies on other poultry species are rare. In the present study, a spray treatment with peracetic acid (PAA) on turkey carcasses was evaluated. For this, parts of breast fillets with skin and Campylobacter (C.) jejuni DSM 4688 (108 cfu/ml) inoculated drumsticks were sprayed for 30 s with PAA (1200 ppm) or water as control solution. Samples were packaged under modified atmosphere and stored at 4°C until analysis on day 1, 6 and 12. The breast fillets were used for determination of the total viable count, sensory and meat quality examination as well as myoglobin content and biogenic amines. The drumsticks were used for C. jejuni counts. PAA had a significant effect in reducing total viable counts on all days by up to 1.2 log10 compared to the untreated control. Treatment with water alone showed no effect. C. jejuni counts were significantly reduced by PAA (0.9-1.3 log10), while water achieved a 0.5 log10 reduction on C. jejuni counts on day 1. No differences in sensory, pH, electrical conductivity and myoglobin content could be found. The skin of the PAA treated fillets had lower redness values than the water control on day 1, whereas on day 12 parts of the water treated muscles were lighter than the untreated control. A lower putrescine content of the water sprayed fillets in comparison to the control sample on day 12 was the only significant difference concerning the biogenic amines. Results from this study indicate that a spray treatment with 1200 ppm PAA would be a useful measure to lower the Campylobacter spp. counts on turkey carcasses without having a negative influence on product quality.
Collapse
Affiliation(s)
- Rilana Bertram
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
| | - Corinna Kehrenberg
- Institute for Veterinary Food Science, Justus-Liebig-University Giessen, Giessen, Germany
| | - Diana Seinige
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
| |
Collapse
|
10
|
Bechstein DV, Popp J, Sudhaus-Joern N, Krischek C. Effect of ethyl-lauroyl-arginate hypochloride in combination with high hydrostatic pressure processing on the microbial load and physico-chemical characteristics of minced and portioned chicken breast meat. Poult Sci 2019; 98:966-976. [DOI: 10.3382/ps/pey427] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Accepted: 08/21/2018] [Indexed: 12/13/2022] Open
|
11
|
Westerband EI, Hicks AL. Nanosilver-Enabled Food Storage Container Tradeoffs: Environmental Impacts Versus Food Savings Benefit, Informed by Literature. INTEGRATED ENVIRONMENTAL ASSESSMENT AND MANAGEMENT 2018; 14:769-776. [PMID: 30117274 DOI: 10.1002/ieam.4093] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 05/11/2018] [Accepted: 08/07/2018] [Indexed: 06/08/2023]
Abstract
Globally, thousands of tons of food are lost each year due to spoilage and degraded quality. This loss is a current critical issue that must be addressed to ensure adequate food supply for the growing world population; the use of technology and regulatory practices are avenues to a solution. One considered approach is the reduction of the microorganism population on the surface of food products to delay spoilage through the use of antimicrobials. One current method is the use of the antimicrobial properties of nanoscale silver (nAg) particles to prolong the freshness of stored food by reducing the bacteria present. Nanoscale silver-enabled food storage containers present a potential solution to the food loss problem; nevertheless, their environmental and human health effects have been questioned by the scientific community. Literature is used to generate data for the life cycle impact assessment of these types of products and their corresponding environmental effects. The benefits of nAg-enabled food storage containers are considered with respect to their potential to extend the shelf life of stored food and prevent food spoilage. The results illustrate that the environmental effects of nano-enabling food storage containers with silver is small (when the initial silver concentration is relatively low, less than 1% by mass) compared with the overall environmental effects of food storage containers and also relatively small compared with the environmental effects of producing the stored food. This finding suggests that the added environmental burden of nano-enabling food storage containers may be small when compared with the environmental burden of food losses. Integr Environ Assess Manag 2018;14:769-776. © 2018 SETAC.
Collapse
Affiliation(s)
- Edward I Westerband
- Department of Civil & Environmental Engineering, College of Engineering, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Andrea L Hicks
- Department of Civil & Environmental Engineering, College of Engineering, University of Wisconsin-Madison, Madison, Wisconsin, USA
| |
Collapse
|