1
|
Nelson VK, Nuli MV, Ausali S, Gupta S, Sanga V, Mishra R, Jaini PK, Madhuri Kallam SD, Sudhan HH, Mayasa V, Abomughaid MM, Almutary AG, Pullaiah CP, Mitta R, Jha NK. Dietary anti-inflammatory and anti-bacterial medicinal plants and its compounds in bovine mastitis associated impact on human life. Microb Pathog 2024; 192:106687. [PMID: 38750773 DOI: 10.1016/j.micpath.2024.106687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 04/25/2024] [Accepted: 05/12/2024] [Indexed: 05/31/2024]
Abstract
Bovine mastitis (BM) is the most common bacterial mediated inflammatory disease in the dairy cattle that causes huge economic loss to the dairy industry due to decreased milk quality and quantity. Milk is the essential food in the human diet, and rich in crucial nutrients that helps in lowering the risk of diseases like hypertension, cardiovascular diseases and type 2 diabetes. The main causative agents of the disease include various gram negative, and positive bacteria, along with other risk factors such as udder shape, age, genetic, and environmental factors also contributes much for the disease. Currently, antibiotics, immunotherapy, probiotics, dry cow, and lactation therapy are commonly recommended for BM. However, these treatments can only decrease the rise of new cases but can't eliminate the causative agents, and they also exhibit several limitations. Hence, there is an urgent need of a potential source that can generate a typical and ideal treatment to overcome the limitations and eliminate the pathogens. Among the various sources, medicinal plants and its derived products always play a significant role in drug discovery against several diseases. In addition, they are also known for its low toxicity and minimum resistance features. Therefore, plants and its compounds that possess anti-inflammatory and anti-bacterial properties can serve better in bovine mastitis. In addition, the plants that are serving as a food source and possessing pharmacological properties can act even better in bovine mastitis. Hence, in this evidence-based study, we particularly review the dietary medicinal plants and derived products that are proven for anti-inflammatory and anti-bacterial effects. Moreover, the role of each dietary plant and its compounds along with possible role in the management of bovine mastitis are delineated. In this way, this article serves as a standalone source for the researchers working in this area to help in the management of BM.
Collapse
Affiliation(s)
- Vinod Kumar Nelson
- Center for global health research, saveetha medical college, saveetha institute of medical and technical sciences, India.
| | - Mohana Vamsi Nuli
- Raghavendra Institute of Pharmaceutical Education and Research, Anantapur, India
| | - Saijyothi Ausali
- College of Pharmacy, MNR higher education and research academy campus, MNR Nagar, Sangareddy, 502294, India
| | - Saurabh Gupta
- Department of Biotechnology, GLA University, Mathura, Uttar Pradesh, India
| | - Vaishnavi Sanga
- Raghavendra Institute of Pharmaceutical Education and Research, Anantapur, India
| | - Richa Mishra
- Department of Computer Engineering, Faculty of Engineering and Technology, Parul University, Vadodara, 391760, Gujrat, India
| | - Pavan Kumar Jaini
- Department of Pharmaceutics, Raffles University, Neemrana, Rajasthan, India
| | - Sudha Divya Madhuri Kallam
- Department of Pharmaceutical Sciences, Vignan's Foundation for Science, Technology & Research (Deemed to be University), Guntur, Vadlamudi, Andhra Pradesh, 522213, India
| | - Hari Hara Sudhan
- Raghavendra Institute of Pharmaceutical Education and Research, Anantapur, India
| | - Vinyas Mayasa
- GITAM School of Pharmacy, GITAM University Hyderabad Campus, Rudraram, India
| | - Mosleh Mohammad Abomughaid
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, University of Bisha, Bisha, 61922, Saudi Arabia
| | - Abdulmajeed G Almutary
- Department of Biomedical Sciences, College of Health Sciences, Abu Dhabi University, Abu Dhabi, P.O. Box, 59911, United Arab Emirates
| | - Chitikela P Pullaiah
- Department of Chemistry, Siddha Central Research Institute, Chennai, Tamil Nadu, 60016, India
| | - Raghavendra Mitta
- Department of Pharmaceutical Sciences, Vignan's Foundation for Science, Technology & Research (Deemed to be University), Vadlamudi, Guntur, 522213, Andhra Pradesh, India
| | - Niraj Kumar Jha
- Department of Biotechnology, Sharda School of Engineering & Technology (SSET), Sharda University, Greater Noida, India; School of Bioengineering & Biosciences, Lovely Professional University, Phagwara, 144411, India; Department of Biotechnology, School of Applied & Life Sciences (SALS), Uttaranchal University, Dehradun, 248007, India.
| |
Collapse
|
2
|
Kim SY, Kim SH, Park SH. Inactivation of Foodborne Pathogen Biofilm Cells Using a Combination Treatment with Gaseous Chlorine Dioxide and Aerosolized Sanitizers. J Food Prot 2023; 86:100105. [PMID: 37196846 DOI: 10.1016/j.jfp.2023.100105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 05/07/2023] [Accepted: 05/10/2023] [Indexed: 05/19/2023]
Abstract
A biofilm is a three-dimensional microbial community, which is difficult to completely control with a typical sanitizer owing to its complex structure. The aim of this study was to establish a system for the combined treatment of biofilms with 10 ppmv gaseous chlorine dioxide (ClO2) and antimicrobial agents (2% citric acid, 2% hydrogen peroxide [H2O2], and 100 ppm peracetic acid [PAA]), and to investigate the synergistic microbicidal efficacy of the combination treatments to inactivate Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 in biofilms. The antimicrobial agents were aerosolized using a humidifier on top of a chamber to achieve a relative humidity of 90% (within a range of ±2%). While biofilm treatment with the aerosolized antimicrobial agents for 20 min inactivated approximately 1 log CFU/cm2 (0.72-1.26 log CFU/cm2) of the pathogens and the gaseous ClO2 gas treatment for 20 min inactivated <3 log CFU/cm2 (2.19-2.77 log CFU/cm2), combination treatment with citric acid, H2O2, and PAA for 20 min achieved microbial reductions of 2.71-3.79, 4.56-5.12, and 4.45-4.67 log CFU/cm2, respectively. Our study demonstrates that foodborne pathogens in biofilms can be inactivated by combining gaseous ClO2 treatment with aerosolized antimicrobial agents. The results of this study provide baseline data for the food industry to help control foodborne pathogens in biofilms on inaccessible surfaces.
Collapse
Affiliation(s)
- Se-Yeon Kim
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439, Republic of Korea
| | - Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439, Republic of Korea.
| |
Collapse
|
3
|
Chlorine Dioxide Treatment Modulates Ripening-Related Genes and Antioxidant System to Improve the Storability of Tomato. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3818269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Chlorine dioxide (ClO2) is used to maintain quality and safety of fresh produce. However, ClO2 action mechanism in fresh produce is unknown. In this study, firstly, we evaluated the efficacy of ClO2 treatment on the quality, chilling injury, and calyx molding of tomatoes stored at two different temperatures. Then, ClO2 effect on the expression of cell wall- and ripening-related genes and on the activity of antioxidant enzymes was investigated. Tomatoes were treated with gaseous ClO2 for 15 min before transferring them to 13°C for 12 days and/or 4°C for 14 days, followed by 5 days at 20°C (shelf-life conditions). ClO2 treatment marginally reduced the rate of respiration but did not affect ethylene production at 13°C and 4°C storage or at shelf-life conditions. When stored at 13°C, treatment with ClO2 reduced the loss of firmness, with concomitant repression of pectin esterase 1, a cell wall-related gene. Additionally, at 13°C storage conditions, ClO2 treatment maintained tomato quality in terms of soluble solid content, titratable acidity, and color and was associated with the downregulation of the ripening-relatedethylene response factors B3/C1/E1 and the induction of antioxidant genes encoding catalase and ascorbate peroxidase. At 4°C storage conditions, ClO2 at a concentration of 15 ppm not only maintained the firmness and quality of tomatoes but also inhibited pitting during shelf-life with a concomitant increase of catalase activity. Moreover, treatment with 15 ppm ClO2 significantly reduced the calyx molding that is generally observed in fruits stored at 13°C and under shelf-life conditions. Hence, our results indicate that ClO2 treatment effectively maintained tomato quality and inhibited calyx molding by partially regulating ripening-related genes and antioxidant systems, thereby improving the storability of postharvest tomatoes.
Collapse
|
4
|
Kim S, Park S. Chlorine dioxide gas mediated inactivation of the biofilm cells of. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4863-4869. [PMID: 36276550 PMCID: PMC9579236 DOI: 10.1007/s13197-022-05574-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2022] [Accepted: 08/16/2022] [Indexed: 06/16/2023]
Abstract
This study evaluated the chlorine dioxide (ClO2) gas mediated inactivation of the biofilm cells of foodborne pathogens on food contact surfaces. Biofilm cells of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were developed on stainless steel (SS) and high density polyethylene (HDPE) coupon surfaces, and 5-day-old biofilms were treated with ClO2 gas at 60 and 90% relative humidity (RH) for up to 20 min. With an increase in gas concentration and treatment time, significant differences (p < 0.05) were observed between reduction levels under different RH conditions. Treatment with 50 ppmv of ClO2 gas (60% RH) for 20 min resulted in log reductions from 2.08 to 4.62 and 2.08 to 4.41 of the biofilm cells of three pathogens on SS and HDPE surfaces, respectively. The levels of biofilm cells of E. coli O157:H7, S. Typhimurium, and L. monocytogenes on SS and HDPE surfaces were reduced to below the detection limit (0.48 log CFU/cm2) within 15, 20, and 20 min, respectively, when exposure to 50 ppmv of ClO2 gas at 90% RH.
Collapse
Affiliation(s)
- Seyeon Kim
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
| | - Sanghyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
| |
Collapse
|
5
|
Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities. Foods 2022; 11:foods11121760. [PMID: 35741961 PMCID: PMC9222551 DOI: 10.3390/foods11121760] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/06/2022] [Accepted: 06/10/2022] [Indexed: 11/20/2022] Open
Abstract
Listeria monocytogenes is a serious public health hazard responsible for the foodborne illness listeriosis. L. monocytogenes is ubiquitous in nature and can become established in food production facilities, resulting in the contamination of a variety of food products, especially ready-to-eat foods. Effective and risk-based environmental monitoring programs and control strategies are essential to eliminate L. monocytogenes in food production environments. Key elements of the environmental monitoring program include (i) identifying the sources and prevalence of L. monocytogenes in the production environment, (ii) verifying the effectiveness of control measures to eliminate L. monocytogenes, and (iii) identifying the areas and activities to improve control. The design and implementation of the environmental monitoring program are complex, and several different approaches have emerged for sampling and detecting Listeria monocytogenes in food facilities. Traditional detection methods involve culture methods, followed by confirmation methods based on phenotypic, biochemical, and immunological characterization. These methods are laborious and time-consuming as they require at least 2 to 3 days to obtain results. Consequently, several novel detection approaches are gaining importance due to their rapidness, sensitivity, specificity, and high throughput. This paper comprehensively reviews environmental monitoring programs and novel approaches for detection based on molecular methods, immunological methods, biosensors, spectroscopic methods, microfluidic systems, and phage-based methods. Consumers have now become more interested in buying food products that are minimally processed, free of additives, shelf-stable, and have a better nutritional and sensory value. As a result, several novel control strategies have received much attention for their less adverse impact on the organoleptic properties of food and improved consumer acceptability. This paper reviews recent developments in control strategies by categorizing them into thermal, non-thermal, biocontrol, natural, and chemical methods, emphasizing the hurdle concept that involves a combination of different strategies to show synergistic impact to control L. monocytogenes in food production environments.
Collapse
|
6
|
Pathogenic potential of the surviving Salmonella Enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid. Int J Food Microbiol 2022; 364:109536. [PMID: 35038638 DOI: 10.1016/j.ijfoodmicro.2022.109536] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 12/17/2021] [Accepted: 01/06/2022] [Indexed: 10/19/2022]
Abstract
Fresh fruits, especially strawberries, are usually consumed raw without any step to ensure their food safety. Salmonella enterica is one of the most important etiologic agents for foodborne diseases throughout the world and its ability to respond to some stress responses makes it even more dangerous. In the present investigation, we study the survival of S. Enteritidis (CECT-4300) on strawberries after 2-min of various disinfection steps (NaClO (200 ppm), peracetic acid (PAA; 40 ppm), water-assisted UV-C (WUV-C), and the combination WUV-C and 40 ppm of PAA (WUV-C + PAA)) and after 5 days of cold storage (4 °C). Moreover, the pathogenic potential of the surviving bacteria, such as the ability to survive throughout the gastrointestinal tract (GI) and subsequently the capability to adhere to and invade Caco-2 cells, was tested at each sampling point. After 2-min of washing procedures, reductions of S. Enteritidis on strawberries were ≥1.2 log, with no significant differences among treatments. However, the use of WUV-C + PAA treatment achieved the highest reductions in washing water, in which S. Enteritidis was not detected (<DL). At the end of 5-day storage period, reductions of the WUV-C + PAA treated-samples were lower in comparison with PAA-treated samples (P < 0.05). The effect of the treatments used did not interfere with the survival of S. Enteritidis along the GI tract. After disinfection and subsequent GI simulation, all remaining populations demonstrated an elevated ability to adhere in Caco-2 cells (67.5-81.1%) compared with those obtained on untreated strawberries (61.4%). Concerning the ability of invasion, no significant differences could be observed. Remarkably, after 5 days at 4 °C, the adherence of S. Entertidis significantly decreased in the samples with the combined treatment meanwhile the invasion ability was not detected for any treatment. The results of the present study are essential for the quantitative microbial risk estimations.
Collapse
|
7
|
Tan JN, Hwang C, Huang L, Wu VCH, Hsiao H. A p
ilot‐scale
evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and l
ow‐moisture
foods. J Food Saf 2021. [DOI: 10.1111/jfs.12937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jing Ni Tan
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service United States Department of Agriculture Wyndmoor Pennsylvania USA
- Department of Food Science National Taiwan Ocean University Keelung City Taiwan
| | - Cheng‐An Hwang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service United States Department of Agriculture Wyndmoor Pennsylvania USA
| | - Lihan Huang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service United States Department of Agriculture Wyndmoor Pennsylvania USA
| | - Vivian C. H. Wu
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
| | - Hsin‐I Hsiao
- Department of Food Science National Taiwan Ocean University Keelung City Taiwan
| |
Collapse
|
8
|
Dankwa AS, Machado RM, Perry JJ. Sanitizer efficacy in reducing microbial load on commercially grown hydroponic lettuce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1403-1410. [PMID: 32833277 DOI: 10.1002/jsfa.10753] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 06/18/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Most hydroponic lettuce growers harvest and package their marketable-size lettuces with an intact root ball. With a high microbial load on the peat moss substrate, there is a risk of microbial transfer onto the edible portion during packaging and throughout the product's shelf life. Since the produce is believed to have no contact with the substrate, no sanitizer wash is performed before packaging and storage. RESULTS Aerobic plate count (APC) results suggested that reduction in count was influenced by both sanitizer application and storage time. Peroxyacetic acid significantly reduced APC count on leaves, roots, and substrate, with a 1.8 log CFU g-1 initial reduction on the leaf. Fungi and APC levels increased with storage time, with the greatest APC increase in the roots. Leaves had the lowest coliform bacteria (CB), with chlorine slightly reducing CB count. Unlike APC, CB levels decreased during storage on the substrate and root samples. No Listeria positive was confirmed by agglutination test. Further evaluation of different commercial substrates reveals that Com4, a drier-compacted plug, had the least ability to support growth/survival of all microbial populations enumerated relative to the spongy, wet black plugs. CONCLUSION The ability of peat moss substrates to host microorganisms is influenced by the physical properties of the product. Sanitizer wash efficacy is dependent on the initial microbial load and the length of storage. Chlorine and peroxyacetic acid are effective in reducing microbial populations on the leaves of hydroponically grown lettuce without affecting visual quality during shelf life. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Adwoa S Dankwa
- School of Food and Agriculture, University of Maine, Orono, ME, USA
| | - Robson M Machado
- School of Food and Agriculture, University of Maine, Orono, ME, USA
- Cooperative Extension, University of Maine, Orono, ME, USA
| | - Jennifer J Perry
- School of Food and Agriculture, University of Maine, Orono, ME, USA
| |
Collapse
|
9
|
Park SH, Kim SS, Kang DH. Development of sustained release formulations of chlorine dioxide gas for inactivation of foodborne pathogens on produce. FOOD SCI TECHNOL INT 2021; 27:726-733. [PMID: 33412944 DOI: 10.1177/1082013220976280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Formulations for the sustained release of chlorine dioxide (ClO2) gas were developed, and their gas-producing profiles and antimicrobial effects against Escherichia coli O157:H7 and Salmonella Typhimurium were evaluated in spinach leaves and tomatoes under different relative humidity (RH) conditions. Sodium chlorite (NaClO2) and citric acid were used to generate ClO2 gas, and the generation rate and maximum ClO2 gas concentration were controlled using diatomaceous earth (DE) and calcium chloride (CaCl2). Under 90% RH conditions, sustained release of ClO2 gas was achieved in presence of DE. When 12 g of DE was added to the mixture, the ClO2 gas concentration remained constant at 18 ± 1 ppmv for approximately 28 h. At 50% RH, addition of CaCl2 was effective in maintaining a constant ClO2 gas concentration. When 0.05 g of CaCl2 was added to mixtures containing 0.5 g of DE, ClO2 gas concentration remained constant at 11 ± 1 ppmv for approximately 26 h. Treatment with 30 ppmv of ClO2 gas at 90% RH achieved more than 6.16 and 5.48 log reductions of E. coli O157:H7 and S. Typhimurium on spinach leaves (in 15 min), and more than 6.78 and 6.34 log reductions of the same in tomatoes (in 10 min). The sustained release formulations for ClO2 gas, developed in this study, could facilitate the use of ClO2 gas as an antimicrobial agent in the food industry.
Collapse
Affiliation(s)
- Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Chungnam, Republic of Korea
| | - Sang-Soon Kim
- Department of Food Engineering, Dankook University, Chungnam, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
| |
Collapse
|
10
|
Park HW, Chen G, Hwang CA, Huang L. Effect of water activity on inactivation of Listeria monocytogenes using gaseous chlorine dioxide - A kinetic analysis. Food Microbiol 2020; 95:103707. [PMID: 33397625 DOI: 10.1016/j.fm.2020.103707] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 11/18/2020] [Accepted: 11/27/2020] [Indexed: 11/17/2022]
Abstract
The aim of this study was to investigate the effect of water activity (aw) on inactivation of Listeria monocytogenes using gaseous chlorine dioxide (ClO2 (g)) under room temperature. Surface-inoculated tryptic soy agar (TSA) plates adjusted to 9 different water activity levels ranging from 0.994 to 0.429 were used as samples exposed to ClO2 (g) at 150, 250, and 350 ppm for different durations of treatment time. Results showed that the antimicrobial effect of ClO2 (g) significantly decreases as the aw level and ClO2 (g) concentration decrease. Nonlinear models, such as the modified Chick model and the Weibull model, were used to describe the inactivation kinetics of L. monocytogenes. The results showed that the modified Chick model, which is based on chemical reaction kinetics, was more suitable to describe the inactivation of L. monocytogenes (RMSE < 0.5 log CFU/g) than the Weibull model (RMSE < 1.0 log CFU/g). A multiple regression model was developed for the describing the effect of aw and ClO2 (g) concentration on bacterial inactivation. The results of this study may be used to design ClO2 (g) treatment processes to inactivate L. monocytogenes in low-moisture foods.
Collapse
Affiliation(s)
- Hyeon Woo Park
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, 24341, South Korea
| | - Guoying Chen
- Eastern Regional Research Center, USDA Agricultural Research Service, Wyndmoor, PA, 19038, USA
| | - Cheng-An Hwang
- Eastern Regional Research Center, USDA Agricultural Research Service, Wyndmoor, PA, 19038, USA
| | - Lihan Huang
- Eastern Regional Research Center, USDA Agricultural Research Service, Wyndmoor, PA, 19038, USA.
| |
Collapse
|
11
|
Zhang J, Ozturk S, Singh RK, Kong F. Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 1: Microbial safety. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109972] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
12
|
Baia GM, Freitas-Silva O, Junior MF. Understanding the Role of Chlorine and Ozone to Control Postharvest Diseases in Fruit and Vegetables: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190212161209] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Fruits and vegetables are foods that come into contact with various types of microorganisms
from planting to their consumption. A lack or poor sanitation of these products after harvest can
cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no
post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects
and are safe. However, to minimize such problems, the use of sanitizers is an efficient device
against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad
spectrum, low cost and well-established practices. However, the inevitable formation of disinfection
by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the
main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming
popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the
use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application,
spectrum of action and legislation. In order to ensure the quality and safety of final products, the
adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is
essential.
Collapse
Affiliation(s)
- Gabriela M. Baia
- Departamento de Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropedica, Rio de Janeiro, RJ, Brazil
| | - Otniel Freitas-Silva
- The Brazilian Agricultural Research Corporation, Embrapa Agroindústria de Alimentos, Avenida das Americas, 29501, Rio de Janeiro, RJ, Brazil
| | - Murillo F. Junior
- The Brazilian Agricultural Research Corporation, Embrapa Agroindústria de Alimentos, Avenida das Americas, 29501, Rio de Janeiro, RJ, Brazil
| |
Collapse
|
13
|
Shu X, Singh M, Karampudi NBR, Bridges DF, Kitazumi A, Wu VCH, De Los Reyes BG. Xenobiotic Effects of Chlorine Dioxide to Escherichia coli O157:H7 on Non-host Tomato Environment Revealed by Transcriptional Network Modeling: Implications to Adaptation and Selection. Front Microbiol 2020; 11:1122. [PMID: 32582084 PMCID: PMC7286201 DOI: 10.3389/fmicb.2020.01122] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Accepted: 05/05/2020] [Indexed: 12/16/2022] Open
Abstract
Escherichia coli serotype O157:H7 is one of the major agents of pathogen outbreaks associated with fresh fruits and vegetables. Gaseous chlorine dioxide (ClO2) has been reported to be an effective intervention to eliminate bacterial contamination on fresh produce. Although remarkable positive effects of low doses of ClO2 have been reported, the genetic regulatory machinery coordinating the mechanisms of xenobiotic effects and the potential bacterial adaptation remained unclear. This study examined the temporal transcriptome profiles of E. coli O157:H7 during exposure to different doses of ClO2 in order to elucidate the genetic mechanisms underlying bacterial survival under such harsh conditions. Dosages of 1 μg, 5 μg, and 10 μg ClO2 per gram of tomato fruits cause different effects with dose-by-time dynamics. The first hour of exposure to 1 μg and 5 μg ClO2 caused only partial killing with significant growth reduction starting at the second hour, and without further significant reduction at the third hour. However, 10 μg ClO2 exposure led to massive bacterial cell death at 1 h with further increase in cell death at 2 and 3 h. The first hour exposure to 1 μg ClO2 caused activation of primary defense and survival mechanisms. However, the defense response was attenuated during the second and third hours. Upon treatment with 5 μg ClO2, the transcriptional networks showed massive downregulation of pathogenesis and stress response genes at the first hour of exposure, with decreasing number of differentially expressed genes at the second and third hours. In contrast, more genes were further downregulated with exposure to 10 μg ClO2 at the first hour, with the number of both upregulated and downregulated genes significantly decreasing at the second hour. A total of 810 genes were uniquely upregulated at the third hour at 10 μg ClO2, suggesting that the potency of xenobiotic effects had led to potential adaptation. This study provides important knowledge on the possible selection of target molecules for eliminating bacterial contamination on fresh produce without overlooking potential risks of adaptation.
Collapse
Affiliation(s)
- Xiaomei Shu
- Department of Plant and Soil Science, Texas Tech University, Lubbock, TX, United States
| | - Manavi Singh
- Department of Plant and Soil Science, Texas Tech University, Lubbock, TX, United States
| | | | - David F Bridges
- Produce Safety and Microbiology Research, Western Regional Research Center, United States Department of Agriculture - Agricultural Research Service, Albany, CA, United States
| | - Ai Kitazumi
- Department of Plant and Soil Science, Texas Tech University, Lubbock, TX, United States
| | - Vivian C H Wu
- Department of Plant and Soil Science, Texas Tech University, Lubbock, TX, United States.,Produce Safety and Microbiology Research, Western Regional Research Center, United States Department of Agriculture - Agricultural Research Service, Albany, CA, United States
| | | |
Collapse
|
14
|
Azam SMR, Ma H, Xu B, Devi S, Siddique MAB, Stanley SL, Bhandari B, Zhu J. Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.028] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
15
|
Lafarga T, Colás-Medà P, Abadías M, Aguiló-Aguayo I, Bobo G, Viñas I. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
16
|
Park SH, Kang JW, Kang DH. Inactivation of foodborne pathogens on fresh produce by combined treatment with UV-C radiation and chlorine dioxide gas, and mechanisms of synergistic inactivation. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.059] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
17
|
Effect of temperature on chlorine dioxide inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on spinach, tomatoes, stainless steel, and glass surfaces. Int J Food Microbiol 2018; 275:39-45. [PMID: 29627661 DOI: 10.1016/j.ijfoodmicro.2018.03.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 02/05/2018] [Accepted: 03/20/2018] [Indexed: 11/21/2022]
Abstract
The objective of this study was to evaluate how treatment temperature influences the solubility of ClO2 gas and the antimicrobial effect of ClO2 gas against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on produce and food contact surfaces. Produce and food contact surfaces inoculated with a combined culture cocktail of three strains each of the three foodborne pathogens were processed in a treatment chamber with 20 ppmv ClO2 gas at 15 or 25 °C under the same conditions of absolute humidity (11.2-12.3 g/m3) for up to 30 min. As treatment time increased, ClO2 gas treatment at 15 °C caused significantly more (p < 0.05) inactivation of the three pathogens than treatment at 25 °C. ClO2 gas treatment at 25 °C for 30 min resulted in 1.15 to 1.54, 1.53 to 1.88, and 1.00 to 1.78 log reductions of the three pathogens on spinach leaves, tomatoes, and stainless steel No.4, respectively. ClO2 gas treatment at 15 °C for 30 min caused 2.53 to 2.88, 2.82 to 3.23, and 2.37 to 3.03 log reductions of the three pathogens on spinach leaves, tomatoes, and stainless steel No.4, respectively. Treatment with ClO2 gas at 25 °C for 20 min resulted in 1.88 to 2.31 log reductions of the three pathogens on glass while >5.91 to 6.82 log reductions of these pathogens occurred after 20 min when treated at 15 °C. Residual ClO2 levels after gas treatment at 15 °C were significantly (p < 0.05) higher than those at 25 °C. The results of this study can help the food processing industry establish optimum ClO2 gas treatment conditions for maximizing the antimicrobial efficacy of ClO2 gas.
Collapse
|
18
|
Park SH, Kim WJ, Kang DH. Effect of relative humidity on inactivation of foodborne pathogens using chlorine dioxide gas and its residues on tomatoes. Lett Appl Microbiol 2018; 67:154-160. [PMID: 29719930 DOI: 10.1111/lam.13002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2018] [Revised: 03/27/2018] [Accepted: 04/22/2018] [Indexed: 11/26/2022]
Abstract
The effect of relative humidity (RH) on the antimicrobial efficacy of chlorine dioxide (ClO2 ) gas against foodborne pathogens on tomatoes was evaluated. Also, levels of ClO2 residues on tomatoes after exposure to ClO2 gas under different RH conditions were measured to determine the quantity of solubilized ClO2 gas on tomato surfaces. Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes were inoculated on tomatoes and exposed to ClO2 gas (5, 10, 20 and 30 ppmv) under different RH conditions (50, 70 and 90%). As ClO2 gas concentration and treatment time increased, significant differences (P < 0·05) were observed between inactivation levels under different RH conditions. Exposure to 30 ppmv of ClO2 gas (50% RH) for 20 min resulted in 1·22-1·52 log reductions of the three foodborne pathogens. Levels of the three foodborne pathogens were reduced to below the detection limit (0·48 log CFU per cm2 ) within 15 min when exposed to 30 ppmv of ClO2 gas at 70% RH and within 10 min at 90% RH. At a given ClO2 gas concentration, ClO2 residues on tomatoes significantly (P < 0·05) increased with increasing RH, and there were close correlations between log reductions of pathogens and ClO2 residues on tomatoes. SIGNIFICANCE AND IMPACT OF THE STUDY This study reported on the correlation between the amount of ClO2 residues on produce surfaces and the level of inactivation of pathogens after ClO2 gas treatment. Variations in RH have great effect on the solubilization of ClO2 gas on tomato surfaces considering that ClO2 residues on tomatoes increased with increasing RH. Also, the amount of ClO2 residues on tomatoes is positively correlated with the level of inactivation of pathogens. The results of this study provide insights for predicting inactivation patterns of foodborne pathogens by ClO2 gas for practical application by the fresh produce industry.
Collapse
Affiliation(s)
- S H Park
- Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea.,Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea
| | - W J Kim
- Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea.,Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea
| | - D H Kang
- Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea.,Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Korea
| |
Collapse
|
19
|
Chen S, Wang H, Wang R, Fu Q, Zhang W. Effect of gaseous chlorine dioxide (ClO2
) with different concentrations and numbers of treatments on controlling berry decay and rachis browning of table grape. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13662] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shoujiang Chen
- College of Food Science, Nanjing Xiaozhuang University, No. 3601, Hongjing Road; Nanjing 210017 China
| | - Haiou Wang
- College of Food Science, Nanjing Xiaozhuang University, No. 3601, Hongjing Road; Nanjing 210017 China
| | - Rongrong Wang
- College of Food Science, Nanjing Xiaozhuang University, No. 3601, Hongjing Road; Nanjing 210017 China
| | - Qingquan Fu
- College of Food Science, Nanjing Xiaozhuang University, No. 3601, Hongjing Road; Nanjing 210017 China
| | - Wei Zhang
- College of Food Science, Nanjing Xiaozhuang University, No. 3601, Hongjing Road; Nanjing 210017 China
| |
Collapse
|
20
|
Influence of surface properties of produce and food contact surfaces on the efficacy of chlorine dioxide gas for the inactivation of foodborne pathogens. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
21
|
Kim NH, Cho TJ, Rhee MS. Current Interventions for Controlling Pathogenic Escherichia coli. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:1-47. [PMID: 28732552 DOI: 10.1016/bs.aambs.2017.02.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
This review examined scientific reports and articles published from 2007 to 2016 regarding the major environmental sources of pathogenic Escherichia coli and the routes by which they enter the human gastrointestinal tract. The literature describes novel techniques used to combat pathogenic E. coli transmitted to humans from livestock and agricultural products, food-contact surfaces in processing environments, and food products themselves. Although prevention before contamination is always the best "intervention," many studies aim to identify novel chemical, physical, and biological techniques that inactivate or eliminate pathogenic E. coli cells from breeding livestock, growing crops, and manufactured food products. Such intervention strategies target each stage of the food chain from the perspective of "Farm to Table food safety" and aim to manage major reservoirs of pathogenic E. coli throughout the entire process. Issues related to, and recent trends in, food production must address not only the safety of the food itself but also the safety of those who consume it. Thus, research aims to discover new "natural" antimicrobial agents and to develop "multiple hurdle technology" or other novel technologies that preserve food quality. In addition, this review examines the practical application of recent technologies from the perspective of product quality and safety. It provides comprehensive insight into intervention measures used to ensure food safety, specifically those aimed at pathogenic E. coli.
Collapse
Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| |
Collapse
|
22
|
Sibomana MS, Ziena LW, Schmidt S, Workneh TS. Influence of Transportation Conditions and Postharvest Disinfection Treatments on Microbiological Quality of Fresh Market Tomatoes (cv. Nemo-Netta) in a South African Supply Chain. J Food Prot 2017; 80:345-354. [PMID: 28221979 DOI: 10.4315/0362-028x.jfp-16-229] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Postharvest microbial spoilage due to suboptimal transportation and packaging conditions is a key concern for the South African tomato industry. This study investigated the influence of washing with tap water or aqueous disinfectant solutions (chlorinated and anolyte water) on the microbiological quality of tomatoes during storage after transportation in nonrefrigerated trucks along two supply routes when packaged in crates and boxes. Route 1 was 1,093 km from field to storage site, while route 2 was 1,057 km. During transport, the temperature in the trucks fluctuated between 16 and 28°C and the relative humidity between 25 and 94% for route 1, while for route 2, the temperature was between 16 and 30°C and the relative humidity between 28 and 71%. Tomatoes at the pink maturity stage were sampled, treated, and stored for 28 days (11°C). The tomato firmness before treatment was 24.8 N (box samples) and 17.4 N (crate samples) for route 1, whereas it was 22.1 N (box samples) and 20.2 N (crate samples) for route 2. Temperature fluctuation during transportation led to water condensation on tomato surfaces. Tomatoes treated with anolyte water showed the lowest microbial surface burden during storage, with mean aerobic plate counts (APC) of 2.9 log CFU/cm2, coliform counts (CC) of 1.1 log CFU/cm2, and fungal counts (FC) of 2.3 log CFU/cm2. Overall, of the total APC recorded during storage, anolyte-treated samples contributed 9% while chlorinated water-treated samples contributed 30%. Of the total CC, anolyte samples presented 3% while chlorinated water samples made up 12%, and of the total recorded FC, anolyte samples contributed 7% while chlorinated water samples made up 22%. Scanning electron microscopy imaging showed surface cracks, which enable microbial colonization in crate-transported tomatoes. A combination of anolyte treatment and box packaging during transport resulted in the best microbiological quality during storage. The findings of this investigation provide motivation for the adoption of anolyte water as a postharvest disinfection treatment in the tomato industry.
Collapse
Affiliation(s)
- M S Sibomana
- Bioresources Engineering, School of Engineering, University of KwaZulu-Natal, Private Bag X0l, Pietermaritzburg, Scottsville 3209, South Africa
| | - L W Ziena
- Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Private Bag X0l, Pietermaritzburg, Scottsville 3209, South Africa
| | - S Schmidt
- Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Private Bag X0l, Pietermaritzburg, Scottsville 3209, South Africa
| | - T S Workneh
- Bioresources Engineering, School of Engineering, University of KwaZulu-Natal, Private Bag X0l, Pietermaritzburg, Scottsville 3209, South Africa
| |
Collapse
|
23
|
Quality attributes and microbial survival on whole cantaloupes with antimicrobial coatings containing chitosan, lauric arginate, cinnamon oil and ethylenediaminetetraacetic acid. Int J Food Microbiol 2016; 235:103-8. [DOI: 10.1016/j.ijfoodmicro.2016.07.030] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 06/03/2016] [Accepted: 07/24/2016] [Indexed: 11/20/2022]
|
24
|
Shearer AEH, LeStrange K, Castañeda Saldaña R, Kniel KE. Transfer of Pathogens from Cantaloupe Rind to Preparation Surfaces and Edible Tissue as a Function of Cutting Method. J Food Prot 2016; 79:764-70. [PMID: 27296423 DOI: 10.4315/0362-028x.jfp-15-420] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Whole and cut cantaloupes have been implicated as vehicles in foodborne illness outbreaks of norovirus, salmonellosis, and listeriosis. Preparation methods that minimize pathogen transfer from external surfaces to the edible tissue are needed. Two preparation methods were compared for the transfer of Listeria monocytogenes, Salmonella enterica serovar Typhimurium LT2, murine norovirus, and Tulane virus from inoculated cantaloupe rinds to edible tissue and preparation surfaces. For the first method, cantaloupes were cut into eighths, and edible tissue was separated from the rind and cubed with the same knife used to open the cantaloupes. For the second method, cantaloupes were scored with a knife around the circumference sufficient to allow manual separation of the cantaloupes into halves. Edible tissue was scooped with a spoon and did not contact the preparation surface touched by the rind. Bacteria and virus were recovered from the rinds, preparation surfaces, and edible tissue and enumerated by culture methods and reverse transcription, quantitative PCR, respectively. Standard plate counts were determined throughout refrigerated storage of cantaloupe tissue. Cut method 2 yielded approximately 1 log lower recovery of L. monocytogenes and Salmonella Typhimurium from edible tissue, depending on the medium in which the bacteria were inoculated. A slight reduction was observed in murine norovirus recovered from edible tissue by cut method 2. The Tulane virus was detected in approximately half of the sampled cantaloupe tissue and only at very low levels. Aerobic mesophilic colony counts were lower through day 6 of storage for buffered peptone water-inoculated cantaloupes prepared by cut method 2. No differences were observed in environmental contamination as a function of cutting method. Although small reductions in contamination of edible tissue were observed for cut method 2, the extent of microbial transfer underscores the importance of preventing contamination of whole cantaloupes.
Collapse
Affiliation(s)
- Adrienne E H Shearer
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA
| | - Kyle LeStrange
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA; To-Jo Fresh Mushrooms Inc., 974 Penn Green Road, Avondale, PA 19311, USA
| | - Rafael Castañeda Saldaña
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA; Virginia Polytechnic Institute and State University, 301 Saunders Hall (0327), 490 West Campus Drive, Blacksburg, VA 24061, USA
| | - Kalmia E Kniel
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA.
| |
Collapse
|
25
|
Kim H, Yum B, Yoon SS, Song KJ, Kim JR, Myeong D, Chang B, Choe NH. Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas. Korean J Food Sci Anim Resour 2016; 36:100-8. [PMID: 27499670 PMCID: PMC4973950 DOI: 10.5851/kosfa.2016.36.1.100] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 01/06/2016] [Accepted: 01/07/2016] [Indexed: 11/06/2022] Open
Abstract
Microbiological contamination of eggs should be prevented in the poultry industry, as poultry is one of the major reservoirs of human Salmonella. ClO2 gas has been reported to be an effective disinfectant in various industry fields, particularly the food industry. The aims of this study were to evaluate the antimicrobial effect of chlorine dioxide gas on two strains of Salmonella inoculated onto eggshells under various experimental conditions including concentrations, contact time, humidity, and percentage organic matter. As a result, it was shown that chlorine dioxide gas under wet conditions was more effective in inactivating Salmonella Enteritidis and Salmonella Gallinarum compared to that under dry conditions independently of the presence of organic matter (yeast extract). Under wet conditions, a greater than 4 log reduction in bacterial populations was achieved after 30 min of exposure to ClO2 each at 20 ppm, 40 ppm, and 80 ppm against S. Enteritidis; 40 ppm and 80 ppm against S. Gallinarum. These results suggest that chlorine dioxide gas is an effective agent for controlling Salmonella, the most prevalent contaminant in the egg industry.
Collapse
Affiliation(s)
- Hyobi Kim
- College of Veterinary Medicine, Konkuk University, Seoul 05029, Korea
| | - Bora Yum
- Division of Biological Science and Technology, Yonsei University, Wonju 26493, Korea
| | - Sung-Sik Yoon
- Division of Biological Science and Technology, Yonsei University, Wonju 26493, Korea
| | | | | | - Donghoon Myeong
- College of Veterinary Medicine, Konkuk University, Seoul 05029, Korea
| | - Byungjoon Chang
- College of Veterinary Medicine, Konkuk University, Seoul 05029, Korea
| | - Nong-Hoon Choe
- College of Veterinary Medicine, Konkuk University, Seoul 05029, Korea
| |
Collapse
|
26
|
Smith DJ, Ernst W, Herges GR. Chloroxyanion Residues in Cantaloupe and Tomatoes after Chlorine Dioxide Gas Sanitation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9640-9649. [PMID: 26496046 DOI: 10.1021/acs.jafc.5b04153] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Chlorine dioxide gas is effective at cleansing fruits and vegetables of bacterial pathogens and(or) rot organisms, but little data are available on chemical residues remaining subsequent to chlorine gas treatment. Therefore, studies were conducted to quantify chlorate and perchlorate residues after tomato and cantaloupe treatment with chlorine dioxide gas. Treatments delivered 50 mg of chlorine dioxide gas per kg of tomato (2-h treatment) and 100 mg of gas per kg of cantaloupe (6-h treatment) in sealed, darkened containers. Chlorate residues in tomato and cantaloupe edible flesh homogenates were less than the LC-MS/MS limit of quantitation (60 and 30 ng/g respectively), but were 1319 ± 247 ng/g in rind + edible flesh of cantaloupe. Perchlorate residues in all fractions of chlorine dioxide-treated tomatoes and cantaloupe were not different (P > 0.05) than perchlorate residues in similar fractions of untreated tomatoes and cantaloupe. Data from this study suggest that chlorine dioxide sanitation of edible vegetables and melons can be conducted without the formation of unwanted residues in edible fractions.
Collapse
Affiliation(s)
- D J Smith
- United States Department of Agriculture , Agricultural Research Service, Biosciences Research Laboratory, 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| | - W Ernst
- ICA Tri-Nova Corporation, LLC. , 24 Woodland Trail, Newnan, Georgia 30263, United States
| | - G R Herges
- United States Department of Agriculture , Agricultural Research Service, Biosciences Research Laboratory, 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| |
Collapse
|
27
|
Park SH, Kang DH. Combination treatment of chlorine dioxide gas and aerosolized sanitizer for inactivating foodborne pathogens on spinach leaves and tomatoes. Int J Food Microbiol 2015; 207:103-8. [DOI: 10.1016/j.ijfoodmicro.2015.04.044] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2014] [Revised: 04/24/2015] [Accepted: 04/27/2015] [Indexed: 10/23/2022]
|
28
|
Bhat R, Stamminger R. Preserving Strawberry Quality by Employing Novel Food Preservation and Processing Techniques - Recent Updates and Future Scope - An Overview. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12184] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Rajeev Bhat
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden Penang 11800 Malaysia
| | - Rainer Stamminger
- Sektion Haushaltstechnik; Institut fur Landtechnik; Universitat Bonn; Bonn Germany
| |
Collapse
|
29
|
Antimicrobial effect of chlorine dioxide gas against foodborne pathogens under differing conditions of relative humidity. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.031] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
30
|
Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellain melons). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3831] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
31
|
Gurtler JB, Bailey RB, Jin TZ, Fan X. Reduction of an E. coli O157:H7 and Salmonella composite on fresh strawberries by varying antimicrobial washes and vacuum perfusion. Int J Food Microbiol 2014; 189:113-8. [DOI: 10.1016/j.ijfoodmicro.2014.08.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 07/18/2014] [Accepted: 08/02/2014] [Indexed: 10/24/2022]
|
32
|
Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in berries). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3706] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
|