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Mahato S, Sun DW, Zhu Z. Ca 2+ATPase enzyme activities and lipid and protein oxidations of grass carp (Ctenopharyngodon idellus) stored at 4 °C for 30 min under electromagnetic fields. Food Chem 2023; 399:133914. [PMID: 36029673 DOI: 10.1016/j.foodchem.2022.133914] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 07/11/2022] [Accepted: 08/07/2022] [Indexed: 12/31/2022]
Abstract
This work studied the effects of electromagnetic fields (EMF) with frequencies between 100 and 400 Hz and a fixed strength of 12 mT on cold storage of grass carp at 4 °C for 30 min, and Ca2+ATPase enzyme activities, and lipid and protein oxidations in samples were measured to assess changes in intracellular Ca2+ concentration and oxidative stability. Results showed higher Ca2+ATPase activities in samples treated with EMF frequencies. Significant (p < 0.05) decreases occurred in protein oxidation for samples treated between 100 and 300 Hz, but an increase was observed for treatment with 400 Hz. However, the lipid oxidation increased for samples treated up to 200 Hz and decreased with further increase in frequency to 300 and 400 Hz. Nuclear magnetic resonance analysis showed that exposure to different frequencies of EMF could reduce the association of water molecules with protein for both bound and immobilized water. Overall, treatments of EMF between 100 and 400 Hz could improve grass carp quality during cold storage.
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Affiliation(s)
- Swati Mahato
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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Wei Q, Mei J, Xie J. Application of electron beam irradiation as a non-thermal technology in seafood preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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3
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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
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Lucas J, Velasco R, García M, Selgas M, Cabeza M. Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112379] [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]
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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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6
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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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Escudero R, Segura J, Velasco R, Valhondo M, Romero de Ávila MD, Garcia-Garcia AB, Cambero MI. Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons. Food Chem 2019; 276:315-321. [PMID: 30409600 DOI: 10.1016/j.foodchem.2018.09.101] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 09/14/2018] [Accepted: 09/16/2018] [Indexed: 11/29/2022]
Abstract
The generation, accumulation and decay of free radicals in six varieties of cheese, irradiated (0-4 kGy) in an electron accelerator, have been studied by electron spin resonance (ESR) spectroscopy. Remarkably, the ESR spectra of all untreated cheeses showed only one singlet signal with a g-factor of 2.0064 ± 0.0005. Surprisingly, the ESR spectra of irradiated samples presented a new signal with g-factor of 2.0037 ± 0.0003 which was independent of the type of cheese, and which might be due to free radicals from the radiolysis of proteins. Surface regression models (P < 0.0001) established the relationship among signal intensity, absorbed dose (0, 1, 2 and 4 kGy) and storage time (0-180 days) for the different types of cheese. Results suggested that the analysis by ESR (or electron paramagnetic resonance, EPR) is suitable to evaluate, either qualitatively or quantitatively, the irradiation treatment of different types of cheese.
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Affiliation(s)
- Rosa Escudero
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid. Av, Puerta de Hierro s/n, 28040 Madrid, Spain
| | - Jose Segura
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid. Av, Puerta de Hierro s/n, 28040 Madrid, Spain
| | - Raquel Velasco
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid. Av, Puerta de Hierro s/n, 28040 Madrid, Spain
| | - Margarita Valhondo
- C.A.I. de Resonancia Magnética Nuclear, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - M Dolores Romero de Ávila
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid. Av, Puerta de Hierro s/n, 28040 Madrid, Spain
| | - Ana Belén Garcia-Garcia
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid. Av, Puerta de Hierro s/n, 28040 Madrid, Spain
| | - M Isabel Cambero
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid. Av, Puerta de Hierro s/n, 28040 Madrid, Spain.
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8
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Velasco R, Cambero MI, Ordóñez JA, Cabeza MC. The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Skowron K, Grudlewska K, Gryń G, Skowron K, Świeca A, Paluszak Z, Zimek Z, Rafalski A, Gospodarek-Komkowska E. Effect of electron beam and gamma radiation on drug-susceptible and drug-resistantListeria monocytogenesstrains in salmon under different temperature. J Appl Microbiol 2018; 125:828-842. [DOI: 10.1111/jam.13902] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 02/18/2018] [Accepted: 04/25/2018] [Indexed: 12/15/2022]
Affiliation(s)
- K. Skowron
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
| | - K. Grudlewska
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
| | - G. Gryń
- Plant Breeding and Acclimatization Institute - National Research Institute; Bydgoszcz Poland
| | - K.J. Skowron
- Faculty of Telecommunications, Computer Science and Electrical Engineering; University of Science and Technology; Bydgoszcz Poland
| | - A. Świeca
- Department of Microbiology and Food Technology; University of Science and Technology; Bydgoszcz Poland
| | - Z. Paluszak
- Department of Microbiology and Food Technology; University of Science and Technology; Bydgoszcz Poland
| | - Z. Zimek
- Center of Research and Radiation Technology; Institute of Nuclear Chemistry and Technology; Warsaw Poland
| | - A. Rafalski
- Center of Research and Radiation Technology; Institute of Nuclear Chemistry and Technology; Warsaw Poland
| | - E. Gospodarek-Komkowska
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
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10
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Jo Y, An KA, Arshad MS, Kwon JH. Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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11
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An KA, Jo Y, Arshad MS, Kim GR, Jo C, Kwon JH. Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement. Korean J Food Sci Anim Resour 2017; 37:297-304. [PMID: 28515653 PMCID: PMC5434216 DOI: 10.5851/kosfa.2017.37.2.297] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 03/20/2017] [Accepted: 03/22/2017] [Indexed: 11/06/2022] Open
Abstract
Animal-origin food products pose serious threat to public food safety due to high microbial loads. The microbial and radioactive contaminations in commercial cold duck meat products were evaluated. Ten different lots of commercial samples (C1-C10) were classified based on type and smoking process. All samples were highly contaminated (< 4-7 Log CFU/g) with total aerobic bacteria (TAB), yeasts and molds (Y&M), and 7 samples (C1-C7) were positive for coliforms. Furthermore, three samples were contaminated with Listeria monocytogenes (C4-C6) and one with Salmonella typhimurium (C6). No radionuclides (131I, 137Cs, and 134Cs) were detected in any sample. The results of DEFT (direct epifluorescent filter technique)/APC (aerobic plate count), employed to screen pre-pasteurization treatments of products, indicated that smoked samples were positive showing DEFT/APC ratios higher than 4. Notably, the samples showed a serious threat to microbial safety, thus were irradiated with electron-beam (e-beam). The D10 values for S. typhimurium and L. monocytogenes were 0.65 and 0.42 kGy, respectively. E-beam application at 3 and 7 kGy resulted in reduction of initial TAB, Y&M, and coliform populations by 3 and 6 log cycles, respectively. Thus, e-beam was proven to be a good decontamination approach to improve the hygiene of cold duck meat.
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Affiliation(s)
- Kyung-A An
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea.,Hazardous Substances Analysis Division, Daegu Regional Food and Drug Administration, Daegu 42612, Korea
| | - Yunhee Jo
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Muhammad Sajid Arshad
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea.,Institute of Home and Food Sciences, Government College University, Faisalabad 36000, Pakistan
| | - Gui-Ran Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Cheorun Jo
- Division of Animal and Food Biotechnology, Seoul National University, Seoul 08826, Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
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12
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An KA, Arshad MS, Jo Y, Chung N, Kwon JH. E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage. J Food Sci 2017; 82:865-872. [PMID: 28267865 DOI: 10.1111/1750-3841.13671] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 12/26/2016] [Accepted: 02/01/2017] [Indexed: 11/29/2022]
Abstract
This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met-myoglobin, L* , a* , and b* showed significant differences with respect to different doses and storage intervals; a* and b* did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy-treated smoked meat at 40 d and the lowest was reported in 0 kGy-treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e-nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e-beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.
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Affiliation(s)
- Kyung-A An
- Hazardous Substances Analysis Div., Daegu Regional Food and Drug Administration, Daegu, 704-940, Korea.,School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, Korea
| | - Muhammad Sajid Arshad
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea.,Inst. of Home and Food Sciences, Government College Univ., Faisalabad, 36000, Pakistan
| | - Yunhee Jo
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
| | - Namhyeok Chung
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
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13
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Zhang H, Wang W, Wang H, Ye Q. Effect of e-beam irradiation and microwave heating on the fatty acid composition and volatile compound profile of grass carp surimi. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2016.10.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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NMR-detection of methylamine compounds in Atlantic salmon ( Salmo salar ) subjected to E-beam irradiation. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1675-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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17
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Montiel R, Martín-Cabrejas I, Medina M. Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-borne pathogens in cooked ham. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1471-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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19
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Spanu C, Scarano C, Ibba M, Pala C, Spanu V, De Santis EPL. Microbiological Challenge Testing for Listeria Monocytogenes in Ready-to-Eat Food: A Practical Approach. Ital J Food Saf 2014; 3:4518. [PMID: 27800369 PMCID: PMC5076696 DOI: 10.4081/ijfs.2014.4518] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 10/06/2014] [Accepted: 10/06/2014] [Indexed: 11/23/2022] Open
Abstract
Food business operators (FBOs) are the primary responsible for the safety of food they place on the market. The definition and validation of the product's shelf-life is an essential part for ensuring microbiological safety of food and health of consumers. In the frame of the Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, FBOs shall conduct shelf-life studies in order to assure that their food does not exceed the food safety criteria throughout the defined shelf-life. In particular this is required for ready-to-eat (RTE) food that supports the growth of Listeria monocytogenes. Among other studies, FBOs can rely on the conclusion drawn by microbiological challenge tests. A microbiological challenge test consists in the artificial contamination of a food with a pathogen microorganism and aims at simulating its behaviour during processing and distribution under the foreseen storage and handling conditions. A number of documents published by international health authorities and research institutions describes how to conduct challenge studies. The authors reviewed the existing literature and described the methodology for implementing such laboratory studies. All the main aspects for the conduction of L. monocytogenes microbiological challenge tests were considered, from the selection of the strains, preparation and choice of the inoculum level and method of contamination, to the experimental design and data interpretation. The objective of the present document is to provide an exhaustive and practical guideline for laboratories that want to implement L. monocytogenes challenge testing on RTE food.
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Affiliation(s)
- Carlo Spanu
- Dipartimento di Medicina Veterinaria, Università degli Studi di Sassari, Italy
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20
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Suklim K, Flick GJ, Vichitphan K. Effects of gamma irradiation on the physical and sensory quality and inactivation of Listeria monocytogenes in blue swimming crab meat (Portunas pelagicus). Radiat Phys Chem Oxf Engl 1993 2014. [DOI: 10.1016/j.radphyschem.2014.05.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Neetoo H, Mahomoodally F. Use of antimicrobial films and edible coatings incorporating chemical and biological preservatives to control growth of Listeria monocytogenes on cold smoked salmon. BIOMED RESEARCH INTERNATIONAL 2014; 2014:534915. [PMID: 25089272 PMCID: PMC4096007 DOI: 10.1155/2014/534915] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 05/09/2014] [Accepted: 06/07/2014] [Indexed: 11/17/2022]
Abstract
The relatively high incidence of Listeria monocytogenes in cold smoked salmon (CSS) is of concern as it is a refrigerated processed food of extended durability (REPFED). The objectives of this study were to compare and optimize the antimicrobial effectiveness of films and coatings incorporating nisin (Nis) and sodium lactate (SL), sodium diacetate (SD), potassium sorbate (PS), and/or sodium benzoate (SB) in binary or ternary combinations on CSS. Surface treatments incorporating Nis (25000 IU/mL) in combination with PS (0.3%) and SB (0.1%) had the highest inhibitory activity, reducing the population of L. monocytogenes by a maximum of 3.3 log CFU/cm(2) (films) and 2.9 log CFU/cm(2) (coatings) relative to control samples after 10 days of storage at 21°C. During refrigerated storage, coatings were more effective in inhibiting growth of L. monocytogenes than their film counterparts. Cellulose-based coatings incorporating Nis, PS, and SB reduced the population of L. monocytogenes, and anaerobic and aerobic spoilage flora by a maximum of 4.2, 4.8, and 4.9 log CFU/cm(2), respectively, after 4 weeks of refrigerated storage. This study highlights the effectiveness of cellulose-based edible coatings incorporating generally regarded as safe (GRAS) natural and chemical antimicrobials to inhibit the development of L. monocytogenes and spoilage microflora thus enhancing the safety and quality of CSS.
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Affiliation(s)
- Hudaa Neetoo
- Department of Agriculture and Food Science, Faculty of Agriculture, University of Mauritius, Mauritius
| | - Fawzi Mahomoodally
- Department of Health Sciences, Faculty of Science, University of Mauritius, Mauritius
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22
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Montiel R, Martín-Cabrejas I, Gaya P, Medina M. Reuterin and High Hydrostatic Pressure Treatments on the Inactivation of Listeria monocytogenes and Effect on the Characteristics of Cold-Smoked Salmon. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1287-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Tocmo R, Krizman K, Khoo WJ, Phua LK, Kim M, Yuk HG. Listeria monocytogenes in Vacuum-Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures. Compr Rev Food Sci Food Saf 2014; 13:172-189. [PMID: 33412645 DOI: 10.1111/1541-4337.12052] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2009] [Accepted: 11/14/2003] [Indexed: 12/15/2022]
Abstract
The occurrence of Listeria monocytogenes in ready-to-eat (RTE) fish products is well documented and represents an important food safety concern. Contamination of this pathogen in vacuum-packed (VP) smoked fish products at levels greater than the RTE food limit (100 CFU/g) has been traced to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse during prolonged storage in retail outlets. Intervention technologies including physical, biological, and chemical techniques have been studied to control transmission of L. monocytogenes to these products. High-pressure processing, irradiation, and pulsed UV-light treatment have shown promising results. Potential antilisterial effects of some sanitizers and combined chemical preservatives have also been demonstrated. Moreover, the concept of biopreservation, use of bioactive packaging, and a combination of different intervention technologies, as in the hurdle concept, are also under consideration. In this review, the prevalence, routes of contamination, and potential intervention technologies to control transmission of L. monocytogenes in VP smoked fish products are discussed.
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Affiliation(s)
- Restituto Tocmo
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Katja Krizman
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Wei Jie Khoo
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Li Kai Phua
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Minjeong Kim
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Hyun-Gyun Yuk
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
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24
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Effect of 10MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4°C. Food Chem 2014; 145:535-41. [DOI: 10.1016/j.foodchem.2013.08.095] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2013] [Revised: 08/15/2013] [Accepted: 08/23/2013] [Indexed: 11/22/2022]
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25
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Effects of the storage time on the folic acid added to ready-to-eat meat products manufactured by irradiation. Radiat Phys Chem Oxf Engl 1993 2013. [DOI: 10.1016/j.radphyschem.2012.11.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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26
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Kang M, Kim HJ, Jayasena DD, Bae YS, Yong HI, Lee M, Jo C. Effects of combined treatments of electron-beam irradiation and addition of leek (Allium tuberosum) extract on reduction of pathogens in pork jerky. Foodborne Pathog Dis 2012. [PMID: 23199493 DOI: 10.1089/fpd.2012.1249] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study investigated the combined effect of electron-beam irradiation and addition of leek (Allium tuberosum R.) extract on pork jerky inoculated with selected foodborne pathogens. Prepared pork jerky samples (control and samples with 1.0% leek extract) were inoculated with pathogens and subsequently irradiated at 0, 0.5, 1, 2, 3, and 4 kGy doses. In comparison with the control, samples with 1.0% leek extract showed significant reduction in the numbers of Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium. No viable counts were detected for Salmonella Typhimurium in both control and leek-extract samples, and for E. coli and L. monocytogenes in the leek-extract sample exposed to 3 kGy irradiation dose. The D(10) values for E. coli, L. monocytogenes, and Salmonella Typhimurium observed in the irradiated samples with leek extract were 0.39, 0.34, and 0.32 kGy, while the D(10) values in those without leek extract were 0.65, 0.65, and 0.39 kGy, respectively. Therefore, our results clearly showed that irradiation combined with leek extract was effective in reducing pathogens, suggesting that a low dose of irradiation combined with the addition of a natural antimicrobial agent can enhance the microbial safety and shelf-life of pork jerky.
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Affiliation(s)
- Mingu Kang
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, Korea
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27
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Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.03.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Montiel R, Cabeza MC, Bravo D, Gaya P, Cambero I, Ordóñez JA, Nuñez M, Medina M. A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0954-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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29
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Mahmoud BSM. Control of Listeria monocytogenes and spoilage bacteria on smoked salmon during storage at 5 °C after X-ray irradiation. Food Microbiol 2012; 32:317-20. [PMID: 22986195 DOI: 10.1016/j.fm.2012.07.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2011] [Revised: 06/15/2012] [Accepted: 07/17/2012] [Indexed: 11/17/2022]
Abstract
In this study, smoked salmon fillets were artificially inoculated with Listeria monocytogenes (3.7 ± 0.2 log CFU g(-1)) and treated with X-ray irradiation generated by a RS 2400 X-ray machine (Rad Source Technologies Inc.) using doses of 0.0, 0.1, 0.5, 1.0, and 2.0 kGy. Unirradiated and irradiated samples were then stored at 5 °C for 35 days and tested for L. monocytogenes count after 0, 5, 10, 15, 20, 25, 30, and 35 days. Also, uninoculated-untreated and uninoculated-treated samples with the lowest and highest X-ray doses (0.1 and 2.0 kGy) were stored at 5 °C and examined for psychrotrophs and mesophiles counts after 0, 5, 10, 15, 20, 25, 30, and 35 days. The initial L. monocytogenes population (3.7 log CFU g(-1) ) was significantly (p < 0.05) reduced to an undetectable level (<1.0 log CFU g(-1)) by treatment with 1.0 kGy X-ray. Treatment with 0.1 kGy X-ray significantly reduced the initial psychrotrophs and mesophiles counts from 5.3 and 3.0 to 3.3 and 2.3, respectively. However, L. monocytogenes, psychrotrophs and mesophiles counts were gradually increased during storage. Treatment with 2.0 kGy X-ray kept the L. monocytogenes population under detectable level until 35 days. Treatment with 2.0 kGy X-ray kept the mesophiles and psychrotrophs counts within the acceptable level until 35 days. These results revealed that treatment with X-ray irradiation can significantly reduce the risk of listeriosis and extend the shelf life of smoked salmon during storage at 5 °C.
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Affiliation(s)
- Barakat S M Mahmoud
- Coastal Research & Extension Center, Mississippi State University, 3411 Frederic St., Pascagoula, MS 39567, USA.
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30
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Cambero MI, Cabeza MC, Escudero R, Manzano S, Garcia-Márquez I, Velasco R, Ordóñez JA. Sanitation of Selected Ready-to-Eat Intermediate-Moisture Foods of Animal Origin by E-Beam Irradiation. Foodborne Pathog Dis 2012; 9:594-9. [DOI: 10.1089/fpd.2011.1111] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
Affiliation(s)
- María I. Cambero
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - María C. Cabeza
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - Rosa Escudero
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - Susana Manzano
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - Irene Garcia-Márquez
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - Raquel Velasco
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
| | - Juan A. Ordóñez
- Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain
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31
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Mahmoud B, Coker R, Su YC. Reduction in Listeria monocytogenes and spoilage bacteria on smoked catfish using X-ray treatments. Lett Appl Microbiol 2012; 54:524-9. [DOI: 10.1111/j.1472-765x.2012.03242.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Bhat R, Karim Alias A, Paliyath G. Use of Electron Beams in Food Preservation. PROGRESS IN FOOD PRESERVATION 2012:343-372. [DOI: 10.1002/9781119962045.ch17] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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33
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Montiel R, De Alba M, Bravo D, Gaya P, Medina M. Effect of high pressure treatments on smoked cod quality during refrigerated storage. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.08.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Aguirre JS, Rodríguez MR, García de Fernando GD. Effects of electron beam irradiation on the variability in survivor number and duration of lag phase of four food-borne organisms. Int J Food Microbiol 2011; 149:236-46. [DOI: 10.1016/j.ijfoodmicro.2011.07.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2010] [Revised: 04/12/2011] [Accepted: 07/03/2011] [Indexed: 11/26/2022]
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35
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Arvanitoyannis IS, Kotsanopoulos KV. Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0690-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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36
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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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37
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Trinetta V, Vaidya N, Linton R, Morgan M. A comparative study on the effectiveness of chlorine dioxide gas, ozone gas and e-beam irradiation treatments for inactivation of pathogens inoculated onto tomato, cantaloupe and lettuce seeds. Int J Food Microbiol 2011; 146:203-6. [PMID: 21411164 DOI: 10.1016/j.ijfoodmicro.2011.02.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2010] [Revised: 01/14/2011] [Accepted: 02/11/2011] [Indexed: 11/21/2022]
Abstract
The increase in reported food-borne outbreaks linked with consumption of raw fruits and vegetables has motivated new research focusing on prevention of pre-harvest produce contamination. This study evaluates and compares the effectiveness of three non-thermal technologies, chlorine dioxide gas, ozone gas and e-beam irradiation, for inactivation of Salmonella enterica and Escherichia coli O157:H7 on pre-inoculated tomato, lettuce and cantaloupe seeds, and also their corresponding effect on seeds germination percentage after treatments. Samples were treated with 10mg/l ClO(2) gas for 3 min at 75% relative humidity, with 4.3mg/l ozone gas for 5 min and with a dose of 7 kGy electron beam for 1 min. Initial load of pathogenic bacteria on seeds was ~6 log CFU/g. Results demonstrate that all treatments significantly reduce the initial load of pathogenic bacteria on seeds (p<0.05). In particular, after ozone gas treatments 4 log CFU/g reduction was always observed, despite the seeds and/or microorganisms treated. ClO(2) and e-beam treatments were noticeably more effective against Salmonella on contaminated tomato seeds, where 5.3 and 4.4 log CFU/g reduction were respectively observed. Germination percentage was not affected, except for cantaloupe seeds, where the ratio was significantly lowered after ClO(2) treatments. Overall, the results obtained show the great applicability of these non-thermal inactivation techniques to control and reduce pathogenic bacteria contamination of seeds.
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Affiliation(s)
- V Trinetta
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
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38
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Mohamed HMH, Elnawawi FA, Yousef AE. Nisin treatment to enhance the efficacy of gamma radiation against Listeria monocytogenes on meat. J Food Prot 2011; 74:193-9. [PMID: 21333137 DOI: 10.4315/0362-028x.jfp-10-288] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Treatment of meat with gamma radiation for inactivation of foodborne pathogens might cause undesirable quality changes in the product. The objective of the present study was to use nisin for enhancing the lethality of gamma radiation against Listeria monocytogenes, so that moderate doses of radiation can effectively eliminate the pathogen on meat. Cubes of raw meat (10 g each) were inoculated with L. monocytogenes (10(7)CFU/g) and treated with nisin (10(3) IU/g), gamma radiation (0.25 to 1.5 kGy), or combinations of these treatments. Meat was analyzed for L. monocytogenes survivors immediately after treatment and during storage at 4 °C for up to 72 h. Nisin treatment alone inactivated L. monocytogenes by 1.2 log CFU/g. Gamma radiation caused dose-dependent inactivation of the pathogen. Treatment with combinations of nisin and gamma radiation resulted in an additive antimicrobial effect when inoculated meat was tested during the first 24 h and in a synergistic effect when tested after 72 h of storage at 4 °C. When L. monocytogenes was inoculated onto meat at low levels (4×10(3) CFU/g), treated with nisin (10(3) IU/g), and then irradiated (1.5 kGy) and stored at 4 °C for 72 h, the pathogen's most probable number was <0.03/g, indicating that such a combination is potentially effective in eliminating L. monocytogenes in meat.
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Affiliation(s)
- Hussein M H Mohamed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt
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39
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Direct chiral determination of free amino acid enantiomers by two-dimensional liquid chromatography: application to control transformations in E-beam irradiated foodstuffs. Anal Bioanal Chem 2009; 397:63-75. [DOI: 10.1007/s00216-009-3376-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2009] [Revised: 12/01/2009] [Accepted: 12/02/2009] [Indexed: 10/20/2022]
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40
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Cabeza MC, de la Hoz L, Velasco R, Cambero MI, Ordóñez JA. Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation. Meat Sci 2009; 83:320-7. [PMID: 20416723 DOI: 10.1016/j.meatsci.2009.05.019] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2008] [Revised: 05/12/2009] [Accepted: 05/31/2009] [Indexed: 10/20/2022]
Abstract
The inactivation kinetics in the death of Listeriainnocua NTC 11288 (more radioresistant than five different strains of Listeriamonocytogenes) and Salmonella Enterica serovar Enteritidis and S. enterica serovar Typhimurium by E-beam irradiation has been studied in two types of vacuum-packed RTE dry fermented sausages ("salchichon" and "chorizo") in order to optimize the sanitation treatment of these products. A treatment of 1.29kGy was calculated to reach the food safety objective (FSO) according to the "zero tolerance" criterion for the three strains. No irradiation treatment was necessary to meet the 10(2)c.f.u./g microbiological criterion for L. monocytogenes. Dry fermented sausages treated with ⩽2kGy had negligible sensory (appearance, odour and taste) modifications. Therefore, this treatment produces safe dry fermented sausages with similar sensory properties to the non-irradiated product.
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Affiliation(s)
- M C Cabeza
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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