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George J, Aras S, Kabir MN, Wadood S, Chowdhury S, Fouladkhah AC. Sensitivity of Planktonic Cells of Staphylococcus aureus to Elevated Hydrostatic Pressure as Affected by Mild Heat, Carvacrol, Nisin, and Caprylic Acid. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17197033. [PMID: 32993008 PMCID: PMC7579652 DOI: 10.3390/ijerph17197033] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 09/15/2020] [Accepted: 09/23/2020] [Indexed: 11/30/2022]
Abstract
Current study investigated effects of elevated hydrostatic pressure exposure in the presence of mild heat and natural antimicrobials against Staphylococcus aureus. Hydrostatic pressure of 350 to 550 MPa with nisin (5000 IU/mL), carvacrol, or caprylic acid (0.5% v/v) were applied for the reduction in four-strain mixture of S. aureus in HEPES buffer at 4 and 40 °C for up to 7 min. Results were statistically analyzed by ANOVA and D-values were additionally calculated using best-fitted linear model. Prior to exposure to treatments at 4 °C, counts of the pathogen were 7.95 ± 0.4 log CFU/mL and were reduced (p < 0.05) to 6.44 ± 0.3 log CFU/mL after 7 min of treatment at 450 MPa. D-value associated with this treatment was 5.34 min (R2 = 0.72). At 40 °C, counts were 8.21 ± 0.7 and 5.77 ± 0.3 log CFU/mL before and after the 7-min treatments, respectively. D-value associated with 40 °C treatment was 3.30 min (R2 = 0.62). Application of the antimicrobials provided additional pathogen reduction augmentation for treatments < 5 min. The results of the current study could be incorporated for meeting regulatory requirements such as Food Code, HACCP, and Preventive Control for Human Food of Food Safety Modernization Act for assuring microbiological safety of products against this prevalent pathogen of public health concern.
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Affiliation(s)
- Jyothi George
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
- Department of Biological Sciences, Tennessee State University, Nashville, TN 37209, USA
| | - Sadiye Aras
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
- Department of Biological Sciences, Tennessee State University, Nashville, TN 37209, USA
| | - Md Niamul Kabir
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
| | - Sabrina Wadood
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
| | - Shahid Chowdhury
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
| | - Aliyar Cyrus Fouladkhah
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; (J.G.); (S.A.); (M.N.K.); (S.W.); (S.C.)
- Cooperative Extension Program, Tennessee State University, Nashville, TN 37209, USA
- Correspondence: ; Tel.: +1-970-690-7392
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Fraqueza M, Martins C, Gama L, Fernandes M, Fernandes M, Ribeiro M, Hernando B, Barreto A, Alfaia A. High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102242] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Guillou S, Membré JM. Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data. J Food Prot 2019; 82:1802-1814. [PMID: 31545104 DOI: 10.4315/0362-028x.jfp-19-132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
High hydrostatic pressure processing (HPP) is a mild preservation technique, and its use for processing foods has been widely documented in the literature. However, very few quantitative synthesis studies have been conducted to gather and analyze bacterial inactivation data to identify the mechanisms of HPP-induced bacterial inactivation. The purpose of this study was to conduct a quantitative analysis of three-decimal reduction times (t3δ) from a large set of existing studies to determine the main influencing factors of HPP-induced inactivation of three foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica) in various foods. Inactivation kinetics data sets from 1995 to 2017 were selected, and t3δ values were first estimated by using the nonlinear Weibull model. Bayesian inference was then used within a metaregression analysis to build and test several models and submodels. The best model (lowest error and most parsimonious) was a hierarchical mixed-effects model including pressure intensity, temperature, study, pH, species, and strain as explicative variables and significant factors. Values for t3δ and ZP associated with inactivation under HPP were estimated for each bacterial pathogen, with their associated variability. Interstudy variability explained most of the variability in t3δ values. Strain variability was also important and exceeded interstudy variability for S. aureus, which prevented the development of an overall model for this pathogen. Meta-analysis is not often used in food microbiology but was a valuable quantitative tool for modeling inactivation of L. monocytogenes and Salmonella in response to HPP treatment. Results of this study could be useful for refining quantitative assessment of the effects of HPP on vegetative foodborne pathogens or for more precisely designing costly and labor-intensive experiments with foodborne pathogens.
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Affiliation(s)
- Sandrine Guillou
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
| | - Jeanne-Marie Membré
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
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Stratakos AC, Inguglia ES, Linton M, Tollerton J, Murphy L, Corcionivoschi N, Koidis A, Tiwari BK. Effect of high pressure processing on the safety, shelf life and quality of raw milk. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Wang R, Ding S, Hu X, Zhang Y. Stability of chlorophyll–protein complex (photosystem II) in processed spinach: Effect of high hydrostatic pressure. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1293088] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Rongrong Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores in apple juice by pulsed light. Influence of initial contamination and required reduction levels. Rev Argent Microbiol 2018; 50:3-11. [DOI: 10.1016/j.ram.2017.04.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 03/10/2017] [Accepted: 04/10/2017] [Indexed: 11/18/2022] Open
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Zhang H, Qi Y, Wang L, Zhang S, Deng X. Salmonella survival during thermal dehydration of fresh garlic and storage of dehydrated garlic products. Int J Food Microbiol 2017; 263:26-31. [DOI: 10.1016/j.ijfoodmicro.2017.10.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 10/01/2017] [Accepted: 10/04/2017] [Indexed: 11/16/2022]
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Serment-Moreno V, Fuentes C, Guerrero-Beltrán JÁ, Torres JA, Welti-Chanes J. A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing Incorporating the Initial Counts, Microbial Quantification Limit, and Come-Up Time Effects. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1916-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bakhtiary F, Sayevand HR, Remely M, Hippe B, Hosseini H, Haslberger AG. Evaluation of Bacterial Contamination Sources in Meat Production Line. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12243] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Affiliation(s)
- Farzaneh Bakhtiary
- Department of Nutritional Sciences; University of Vienna; Vienna Austria
| | | | - Marlene Remely
- Department of Nutritional Sciences; University of Vienna; Vienna Austria
| | - Berit Hippe
- Department of Nutritional Sciences; University of Vienna; Vienna Austria
| | - Hedayat Hosseini
- Food Science and Technology Department, Shahid Beheshti University of Medical Sciences; Tehran Iran
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Jiao R, Gao J, Li Y, Zhang X, Zhang M, Ye Y, Wu Q, Fan H. Short communication: Effects of high-pressure processing on the inactivity of Cronobacter sakazakii in whole milk and skim milk samples. J Dairy Sci 2016; 99:7881-7885. [DOI: 10.3168/jds.2016-11418] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2016] [Accepted: 06/08/2016] [Indexed: 11/19/2022]
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Shahbaz HM, Yoo S, Seo B, Ghafoor K, Kim JU, Lee DU, Park J. Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1614-9] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zhang L, Qu M, Yao J, Wang P, Liao X, Hu X, Chen F. Effect of high hydrostatic pressure on the viability of Streptococcus thermophilus bacteriophages isolated from cheese. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.02.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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