1
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Yu Y, Wang Y, Okonkwo CE, Chen L, Zhou C. Multimode ultrasonic-assisted decontamination of fruits and vegetables: A review. Food Chem 2024; 450:139356. [PMID: 38643647 DOI: 10.1016/j.foodchem.2024.139356] [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: 11/24/2023] [Revised: 03/30/2024] [Accepted: 04/11/2024] [Indexed: 04/23/2024]
Abstract
Fruits and vegetables (F&V) are a significant part of our diet consumption. Microbial and pesticide residues are the predominant safety hazards of F&V consumption. Ordinary water washing has a very limited effect on removing microorganisms and pesticide residues and requires high water usage. Ultrasound, as an environmentally friendly technology, shows excellent potential for reducing microbial contamination and pesticide residue. This paper summarizes the research on ultrasound application in F&V washing, including the removal of microbial and pesticide residues and the comprehensive effect on their physicochemical characteristics. Furthermore, multimode ultrasonic-assisted techniques like multi-frequency and sequential ultrasound, combined with novel and conventional methods, can enhance the ultrasound-based effect and be more effective and sustainable in preventing F&V from microbial contamination. Overall, this work explicitly establishes the background on the potential for ultrasound cleaning and disinfection in the food industry as a green, effective, and ultimate method of preventing foodborne illnesses.
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Affiliation(s)
- Yanhua Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates; Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria
| | - Li Chen
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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2
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Kim YE, Myung GE, Jeon YJ, Min SC. Integrated in-package treatment of hydrogen peroxide and cold plasma for microbial inactivation of cabbage slices. Food Sci Biotechnol 2024; 33:1633-1640. [PMID: 38623427 PMCID: PMC11016018 DOI: 10.1007/s10068-024-01536-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 11/21/2023] [Accepted: 01/30/2024] [Indexed: 04/17/2024] Open
Abstract
The efficacy of an in-package microbial inactivation method, combining H2O2 and atmospheric dielectric barrier discharge cold plasma (ADCP) treatments (H2O2-ADCP), in reducing contamination of Brassica oleracea (cabbage) slices was investigated. Cabbage slices were placed in a polyethylene terephthalate container with a H2O2-soaked polypropylene pad attached to the inside of the lid, followed by subjecting the closed container to ADCP treatment. The H2O2-ADCP treatment inactivated Escherichia coli O157:H7 and Listeria monocytogenes, resulting in reductions of 1.8 and 2.0 log CFU/g, respectively, which were greater than the sum of the inactivation effects observed with each individual treatment. The combined treatment decreased the count of Bacillus cereus spores and indigenous bacteria by 1.0 log spores/g and 1.3 log CFU/g, respectively. Moreover, the in-package method did not alter the moisture content or texture of cabbage slices. These results demonstrate the potential of H2O2-ADCP as a microbial decontamination method for packaged cabbage slices.
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Affiliation(s)
- Ye Eun Kim
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-Gu, Seoul, 01797 Republic of Korea
| | - Ga Eun Myung
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-Gu, Seoul, 01797 Republic of Korea
| | - Ye Jeong Jeon
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-Gu, Seoul, 01797 Republic of Korea
| | - Sea C. Min
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-Gu, Seoul, 01797 Republic of Korea
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3
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Wang H, Ding C, Lu J, Bao Y, Han B, Zhang J, Duan S, Song Z, Chen H. Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water. Food Chem X 2024; 21:101104. [PMID: 38229670 PMCID: PMC10790005 DOI: 10.1016/j.fochx.2023.101104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/18/2024] Open
Abstract
The effects of deionized water thawing (DT), plasma-activated water thawing (PT), ultrasound (150 W, 40 kHz) combined with deionized water thawing (UDT), and ultrasound combined with plasma-activated water thawing (UPT) on the thawing characteristics and the physicochemical properties of the beef were investigated. The results showed that the UPT group had a faster thawing rate (38 % higher compared to the PT group) and good bactericidal ability (75 % higher compared to the UDT group), and had no adverse effect on the color and pH value of the beef. Plasma-activated water (PAW) can maintain the stability of the beef fiber, improve the water holding capacity (WHC), inhibit lipid oxidation, and reduce the loss of soluble substances such as protein. Therefore, UPT thawing is a promising meat thawing technology, which provides practical guidance and methods for the wide application of UPT in the field of meat thawing.
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Affiliation(s)
- Huixin Wang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Changjiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jingli Lu
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Yuting Bao
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Bingyang Han
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jie Zhang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Shanshan Duan
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Zhiqing Song
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Hao Chen
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
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4
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Zhao W, Gao Q, Cao Y, Meng Y, He J. Kinetics of sterilization of atomized slightly acidic electrolyzed water on tableware. Heliyon 2024; 10:e24721. [PMID: 38312634 PMCID: PMC10835237 DOI: 10.1016/j.heliyon.2024.e24721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/05/2023] [Accepted: 01/12/2024] [Indexed: 02/06/2024] Open
Abstract
The aim of this study was to elucidate the kinetics of atomization of slightly acidic electrolyzed water (SAEW) for use in sterilization of secondary contaminated tableware surfaces. The sterilization efficacy of SAEW was assessed on the basis of the change in the total number of colonies with different contamination levels (101 CFU/mL and 102 CFU/mL), atomization time (10, 20, 30, 40, and 50 s), atomizing distance (5, 10, 15, 20, 25, and 30 cm), and available chlorine concentration (ACC; 25.2, 30.2, 34.9, 40.5, 44.8, and 53.3 mg/L) as the main influencing factors. According to the relationship among flux, atomization area, and time, a kinetic model of SAEW atomization for the sterilization of tableware surfaces was established. The results indicated that the sterilization efficacy of SAEW gradually improved with decreased contamination levels (12.69 %-15.74 %), extended atomization time (13.68 %-46.58 %), and increased ACC (36.89 %-95.14 %). Based on the kinetics analysis, the change law of the kinetic model of SAEW atomization and sterilization of tableware surfaces with secondary pollution was found to be consistent with the change law of sterilization (r2 > 0.8). The results of this study provide a theoretical basis for SAEW atomization for sterilization of secondary contaminated tableware surfaces and also contributes to the improvement of technological theory of SAEW sterilization.
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Affiliation(s)
| | | | - Yu Cao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Yuanyan Meng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Jinsong He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
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5
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Tang J, Zhu X, Jambrak AR, Sun DW, Tiwari BK. Mechanistic and synergistic aspects of ultrasonics and hydrodynamic cavitation for food processing. Crit Rev Food Sci Nutr 2023; 64:8587-8608. [PMID: 37194650 DOI: 10.1080/10408398.2023.2201834] [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] [Indexed: 05/18/2023]
Abstract
Compared with traditional methods, cavitation-based processing technology has received extensive attention for its low energy consumption and high processing efficiency. The cavitation phenomenon releases high energy due to the generation and collapse of bubbles, which improves the efficiency of various food processing. This review details the cavitation mechanism of ultrasonic cavitation (UC) and hydrodynamic cavitation (HC), factors affecting cavitation, the application of cavitation technology in food processing, and the application of cavitation technology in the extraction of various natural ingredients. The safety and nutrition of food processed by cavitation technology and future research directions are also discussed. The mechanism of UC refers to longitudinal displacement of the particles of the medium induced by ultrasonic waves causing a series of alternating compression and rarefaction of particles, whereas HC occurs when liquid enters a narrow section and undergoes large pressure differentials, both of which can trigger the generation, growth, and collapse of microbubbles. Cavitation could be applied in microbial inactivation, and drying and freezing processing. In addition, cavitation bubbles can have mechanical and thermal effects on plant cells. In general, cavitation technology is a new sustainable, green, and innovative technology with broad application prospects and capabilities.
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Affiliation(s)
- Jiafei Tang
- Teagasc Food Research Centre, Dublin, Ireland
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin 4, Ireland
| | - Xianglu Zhu
- Teagasc Food Research Centre, Dublin, Ireland
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin 4, Ireland
| | - Anet Rezek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin 4, Ireland
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6
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Shang H, Huang L, Stanley R, Deaker R, Bowman JP. The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables. J Food Saf 2023. [DOI: 10.1111/jfs.13051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Affiliation(s)
- Hongshan Shang
- Centre for Food Safety and Innovation Tasmanian Institute of Agriculture, University of Tasmania Sandy Bay Tasmania Australia
- School of Life and Environmental Sciences, Faculty of Science The University of Sydney Camperdown New South Wales Australia
| | - Linxi Huang
- Centre for Food Safety and Innovation Tasmanian Institute of Agriculture, University of Tasmania Sandy Bay Tasmania Australia
| | - Roger Stanley
- Centre for Food Innovation Tasmanian Institute of Agriculture, University of Tasmania Launceston Tasmania Australia
| | - Rosalind Deaker
- School of Life and Environmental Sciences, Faculty of Science The University of Sydney Camperdown New South Wales Australia
| | - John P. Bowman
- Centre for Food Safety and Innovation Tasmanian Institute of Agriculture, University of Tasmania Sandy Bay Tasmania Australia
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7
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Yuan X, Li Y, Mo Q, Zhang B, Shu D, Sun L, Zhao X, Zhang R, Zheng J, Jia Y, Zang Y. Antibacterial activity and mechanism of slightly acidic electrolyzed water combined with ultraviolet light against Salmonella enteritidis. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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8
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Hu M, Dong Q, Liu Y, Sun T, Gu M, Zhu H, Xia X, Li Z, Wang X, Ma Y, Yang S, Qin X. A Meta-Analysis and Systematic Review of Listeria monocytogenes Response to Sanitizer Treatments. Foods 2022; 12:foods12010154. [PMID: 36613373 PMCID: PMC9818549 DOI: 10.3390/foods12010154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/15/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022] Open
Abstract
Listeria monocytogenes is a ubiquitous organism that can be found in food-related environments, and sanitizers commonly prevent and control it. The aim of this study is to perform a meta-analysis of L. monocytogenes response to sanitizer treatments. According to the principle of systematic review, we extracted 896 records on the mean log-reduction of L. monocytogenes from 84 publications as the dataset for this study. We applied a mixed-effects model to describe L. monocytogenes response to sanitizer treatment by considering sanitizer type, matrix type, biofilm status, sanitizer concentration, treatment time, and temperature. Based on the established model, we compared the response of L. monocytogenes under different hypothetical conditions using forest plots. The results showed that environmental factors (i.e., sanitizer concentration, temperature, and treatment time) affected the average log-reduction of L. monocytogenes (p < 0.05). L. monocytogenes generally exhibited strong resistance to citric acid and sodium hypochlorite but had low resistance to electrolyzed water. The planktonic cells of L. monocytogenes were less resistant to peracetic acid and sodium hypochlorite than the adherent and biofilm cells. Additionally, the physical and chemical properties of the contaminated or inoculated matrix or surface also influenced the sanitizer effectiveness. This review may contribute to increasing our knowledge of L. monocytogenes resistance to sanitizers and raising awareness of appropriate safety precautions.
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Affiliation(s)
- Minmin Hu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yangtai Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence:
| | - Tianmei Sun
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Mingliang Gu
- College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Huajian Zhu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xuejuan Xia
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhuosi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiang Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yue Ma
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Shuo Yang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiaojie Qin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
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9
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Zhou W, Sarpong F, Zhou C. Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing. Foods 2022; 11:foods11182874. [PMID: 36141006 PMCID: PMC9498452 DOI: 10.3390/foods11182874] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 09/11/2022] [Accepted: 09/12/2022] [Indexed: 11/16/2022] Open
Abstract
In an era of rapid technological development, ultrasound technology is being used in a wide range of industries. The use of ultrasound technology in fruit and vegetable processing to improve production efficiency and product quality has been an important research topic. The cleaning of whole fresh fruits and vegetables is an important part of fruit and vegetable processing. This paper discusses the development process of components of the ultrasonic equipment, the application of ultrasonic technology in fruit and vegetable cleaning, and the research advances in ultrasonic cleaning technology. Moreover, the feasibility of ultrasonication of fruits and vegetables for cleaning from the perspectives of microbial inactivation, commodity storage, and sensory analysis were discussed. Finally, the paper identified the inevitable disadvantages of cavitation noise, erosion, and tissue damage in fruit and vegetable processing and points out the future directions of ultrasonic fruit and vegetable cleaning technology.
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Affiliation(s)
- Wenhao Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Frederick Sarpong
- Value Addition Division, CSIR-Oil Palm Research Institute, Kade P.O. Box 74, Ghana
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Correspondence: ; Tel.: +86-511-88780201
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10
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Lan W, Zhang B, Zhou D, Xie J. Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass (
Lateolabrax japonicas
) during refrigerated storage. J Food Saf 2022. [DOI: 10.1111/jfs.13009] [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]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University Shanghai China
| | - Bingjie Zhang
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Dapeng Zhou
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University Shanghai China
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11
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Kang JH. Understanding inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on romaine lettuce by emulsified thyme essential oil. Food Microbiol 2022; 105:104013. [PMID: 35473974 DOI: 10.1016/j.fm.2022.104013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/23/2022] [Accepted: 03/01/2022] [Indexed: 12/15/2022]
Abstract
Effects of thyme essential oil (TEO) emulsion (TEE) with cationic charge formulated using cetylpyridinium chloride (CPC) on attachment strength and inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on romaine lettuce surface were examined in this study. Regardless of the inoculation time (2 h and 24 h), pathogen attachment was stronger on the adaxial surface of the romaine lettuce than on the abaxial surface because of the lower roughness of the former. Moreover, attachment strength increased with increasing inoculation time. TEE washing had the strongest inhibitory effect on pathogen attachment at 2 h when compared with that of TEO, CPC, and sodium hypochlorite (SH), demonstrating a 3.32 and 2.53 log-reduction in the size of the L. monocytogenes and E. coli O157:H7 populations, respectively, compared to the control samples. Additionally, the TEE washing effects were maintained even after inoculation for 24 h, and it decreased attachment to adaxial surface of the samples. These results indicate that TEE could be a good alternative to SH in improving the microbiological safety of romaine lettuce.
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Affiliation(s)
- Ji-Hoon Kang
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si, 17579, Republic of Korea.
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12
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Takundwa BA, Bhagwat P, Ruzengwe FM, Pillai S, Ijabadeniyi OA. Optimisation of the combined treatment of nisin, oregano and ultrasound in decontaminating Listeria monocytogenes and Escherichia coli O157:H7 on cabbage. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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13
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The benefits, drawbacks, and potential future challenges of the most commonly used ultrasound-based hurdle combinations technologies in food preservation. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2022. [DOI: 10.1016/j.jrras.2022.03.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Unal Turhan E, Polat S, Erginkaya Z, Konuray G. Investigation of synergistic antibacterial effect of organic acids and ultrasound against pathogen biofilms on lettuce. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Chinchkar AV, Singh A, Singh SV, Acharya AM, Kamble MG. Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16495] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ajay V. Chinchkar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
| | - Anurag Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
| | - Sukh Veer Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
| | | | - Meenatai G. Kamble
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
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16
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Fan K, Wu J, Chen L. Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review. ULTRASONICS SONOCHEMISTRY 2021; 80:105838. [PMID: 34801817 PMCID: PMC8605411 DOI: 10.1016/j.ultsonch.2021.105838] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/14/2021] [Accepted: 11/16/2021] [Indexed: 05/24/2023]
Abstract
The eating safety and high quality of fruits and vegetables have always been concerned by consumers, so require a safe, non-toxic, environment-friendly technology for their preservation. The application of ultrasound is a potential technology in the preservation of fruits and vegetables. This paper describes the ultrasound mechanism for inactivating microorganisms, with the cavitation phenomena of ultrasound being considered as a main effect. Effect of ultrasound on microorganisms of fruits and vegetables was discussed. Ultrasound alone and its combined treatments can be an effective method to inactivate the spoilage and pathogenic microorganisms on the surface of fruit and vegetables. Effect of ultrasound on physicochemical quality of fruits and vegetables was reviewed. Ultrasound and its combined treatments reduced mass loss, decreased color change, maintained firmness, enhanced and inhibited enzyme activity as well as preserving nutritional components such as total phenolic, total flavonoids, anthocyanin, and ascorbic acid.
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Affiliation(s)
- Kai Fan
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
| | - Jiaxin Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China
| | - Libing Chen
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China
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17
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Lan W, Lang A, Zhou D, Xie J. Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage. ULTRASONICS SONOCHEMISTRY 2021; 81:105854. [PMID: 34861558 PMCID: PMC8640540 DOI: 10.1016/j.ultsonch.2021.105854] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 11/16/2021] [Accepted: 11/28/2021] [Indexed: 05/04/2023]
Abstract
A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US) and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was developed. Samples were treated with distilled water (DW), US, SAEW and ultrasound combined with slightly acidic electrolyzed water (US + SAEW) for 10 min, respectively. The results suggested that US + SAEW treatment could retard the increase of total viable counts (TVC), Pseudomonas bacteria counts and H2S-producing bacteria counts, which also inhibit the rise of total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA), pH and K value. In addition, compared with SAEW or US treatment alone, US + SAEW treatment had distinctly effects on inhibiting protein degradation and maintaining better sensory scores. Compared with DW group, the shelf life of sea bass treated with US + SAEW was increased for another 4 days. It indicated that the combined treatment of US and SAEW could be used to the preservation of sea bass.
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Ai Lang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Dapeng Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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18
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Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables. Foods 2021; 10:foods10030655. [PMID: 33808683 PMCID: PMC8003346 DOI: 10.3390/foods10030655] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 03/13/2021] [Accepted: 03/15/2021] [Indexed: 01/04/2023] Open
Abstract
We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic Escherichia coli and Staphylococcus aureus (SEA) in fresh-cut vegetables, including carrots, celery, paprika, and cabbage. Survival of pathogenic E. coli and SEA and quality properties of fresh-cut vegetables at 5 and 15 °C for 7 days were also investigated. When combined treatment (SAEW + US + UV-C LED) was applied to fresh-cut vegetables for 3 min, its microbial reduction effect was significantly higher (0.97~2.17 log CFU/g) than a single treatment (p < 0.05). Overall, the reduction effect was more significant for SEA than for pathogenic E. coli. At 5 °C, SAEW + US and SAEW + US + UV-C LED treatments reduced populations of pathogenic E. coli and SEA in all vegetables. At 15 °C, SAEW + US + UV-C LED treatment inhibited the growth of both pathogens in carrot and celery and extended the shelf life of fresh-cut vegetables by preventing color changes in all vegetables. Although the effects of treatments varied depending on the characteristics of the vegetables and pathogens, UV-C LED can be suggested as a new hurdle technology in fresh-cut vegetable industry.
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Dakwa V, Powell S, Eyles A, Gracie A, Tamplin M, Ross T. Effect of peroxyacetic acid treatment and bruising on the bacterial community and shelf-life of baby spinach. Int J Food Microbiol 2021; 343:109086. [PMID: 33631605 DOI: 10.1016/j.ijfoodmicro.2021.109086] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 01/25/2021] [Accepted: 01/27/2021] [Indexed: 10/22/2022]
Abstract
The importance of leaf integrity, i.e. the effects of bruising (mechanical damage), and sanitisation with peroxyacetic acid (PAA) on bacterial communities of ready-to-eat baby spinach remains unclear. Two shelf-life studies were conducted at 4 °C to investigate the effect of bruising and sanitisation on the growth of spoilage microorganisms. In the first experiment, both bruising treatments (100% and 40% of leaves) halved shelf life to 12 d, whereas intact leaves had a shelf-life of 23 d. Bruising had no influence on bacterial diversity during shelf-life, though some differences in the relative abundance of minor genera were observed. Pseudomonas and Pantoea were the most dominant bacterial genera, regardless of bruising treatment. High throughput amplicon sequencing also identified other spoilage bacteria including Chryseobacterium, Stenotrophomonas, Bacillus, Sphingobacterium, Erwinia and Flavobacterium. In the second experiment, washing of intact baby spinach with a sanitiser (80 mg/L: PAA) reduced microbial load as determined by aerobic plate count but did not immediately affect the presence/relative abundance of most of the genera of spoilage bacteria observed. During shelf-life, the bacterial diversity of sanitised leaves was significantly lower than on water-washed leaves. Although sanitisation resulted in a higher initial log reduction in microbial load compared to control (portable tap water), sanitisation did not extend the shelf life of baby spinach (23 d). Sanitised spinach had reduced bacterial diversity however, by the end of shelf life, both sanitised and water-washed spinach was dominated by Pseudomonas and Pantoea spoilage bacteria. This study demonstrated for the first time that the shorter shelf life of bruised leaves was related to faster microbial growth rather than changes in bacterial diversity or community composition.
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Affiliation(s)
- Vongai Dakwa
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Shane Powell
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Alieta Eyles
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Alistair Gracie
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Mark Tamplin
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Tom Ross
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
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A Review on Individual and Combination Technologies of UV-C Radiation and Ultrasound in Postharvest Handling of Fruits and Vegetables. Processes (Basel) 2020. [DOI: 10.3390/pr8111433] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Ultraviolet-C radiation and ultrasound technology are widely accepted and continuously being appraised as alternatives to conventional thermal techniques for decontamination of fruits and vegetables. However, studies in these areas have presented challenges related to quality, safety, limited capability, and cost of energy. This review paper presents an up-to-date summary of applications of ultraviolet-C radiation and ultrasound technology for postharvest handling of fruits and vegetables from relevant literature. The limitations associated with applications of ultraviolet-C radiation and ultrasound technology individually has prompted their combination alongside other antimicrobial strategies for enhanced bactericidal effect. The combination of ultraviolet-C radiation and ultrasound technology as a hurdle approach also provides enhanced efficiency, cost effectiveness, and reduced processing time without compromising quality. The review includes further scope of industrial-led collaboration and commercialization of ultraviolet-C radiation and ultrasound technology such as scale-up studies and process optimization.
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Jiang Y, Ai C, Liao X, Liu D, Ding T. Effect of slightly acidic electrolyzed water (SAEW) and ultraviolet light illumination pretreatment on microflora inactivation of coriander. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109898] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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22
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de São José JFB, Ramos AM, Vanetti MCD, de Andrade NJ. Inactivation of Salmonella Enteritidis on cherry tomatoes by ultrasound, lactic acid, detergent, and silver nanoparticles. Can J Microbiol 2020; 67:259-270. [PMID: 32956591 DOI: 10.1139/cjm-2020-0013] [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] [Indexed: 01/14/2023]
Abstract
Ultrasound (US) combined with chemical agents could represent an effective method for decontaminating fruits and vegetables. This study aimed to evaluate the use of US (40 kHz for 5 min) alone or with 1% lactic acid (LA), 1% commercial detergent (DET), or 6 mg/L silver nanoparticles (AgNP, average diameter 100 nm) as an alternative treatment to 200 mg/L sodium dichloroisocyanurate for inactivating Salmonella enterica serovar Enteritidis present on cherry tomatoes. The interfacial tension between sanitizing solutions and bacterial adhesion was investigated. Sanitizers in solutions with DET and AgNP had lower surface tension. All treatments, except that with DET, reduced Salmonella Enteritidis by more than one logarithmic cycle. There was no significant difference between the mean values of log colony-forming units (CFU)/g reduction in all treatments. Transmission electron microscopy revealed the loss of the Salmonella Enteritidis capsule following treatment with US and with US + LA. Salmonella Enteritidis counts (2.29 log CFU/g) in cherry tomatoes were markedly reduced to safe levels by treatment with the combination of AgNP and US + LA (2.37 log CFU/g).
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Affiliation(s)
| | - Afonso Mota Ramos
- Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
| | - Maria Cristina Dantas Vanetti
- Food Microbiology Laboratory, Department of Microbiology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
| | - Nélio José de Andrade
- Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
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Lv R, Muhammad AI, Zou M, Yu Y, Fan L, Zhou J, Ding T, Ye X, Guo M, Liu D. Hurdle enhancement of acidic electrolyzed water antimicrobial efficacy on Bacillus cereus spores using ultrasonication. Appl Microbiol Biotechnol 2020; 104:4505-4513. [PMID: 32215708 DOI: 10.1007/s00253-020-10393-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 12/30/2019] [Accepted: 01/19/2020] [Indexed: 12/20/2022]
Abstract
This study evaluated the inactivation effect of ultrasonic treatment combined with acidic electrolyzed water (AEW) on Bacillus cereus spores. AEW treatment reduced the spores by 1.05-1.37 log CFU/mL while the sporicidal effect of ultrasound was minor. More strikingly, simultaneous ultrasonic and AEW treatments for 30 min led to 2.29 log CFU/mL reduction and thus, considered a synergistic effect. Flow cytometry combined with SYTO/PI staining analysis revealed that ultrasound hydrolyzed the cortex while the AEW partially damaged the integrity of the inner membrane. Scanning and transmission electron microscopies were used to characterize the ultrastructural changes. The detachment of the exosporium induced by ultrasound was the most apparent difference compared with the control group, and the electron density of spores appeared to be heterogeneous after treatment with AEW. These results indicated that combining ultrasound with AEW is a promising decontamination technology with potential uses in the food industry and environmental remediation.
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Affiliation(s)
- Ruiling Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
- Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, Nigeria
| | - Mingming Zou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Yue Yu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Lihua Fan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
- Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China.
- Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China.
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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]
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25
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Naka A, Yakubo M, Nakamura K, Kurahashi M. Effectiveness of slightly acidic electrolyzed water on bacteria reduction: in vitro and spray evaluation. PeerJ 2020; 8:e8593. [PMID: 32110494 PMCID: PMC7034383 DOI: 10.7717/peerj.8593] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 01/18/2020] [Indexed: 11/21/2022] Open
Abstract
Bacterial inactivation is a crucial aspect of sanitation and hygiene. The effectiveness of slightly acidic electrolyzed water (SAEW) for reduction or removal of Escherichia coli, Pseudomonas aeruginosa and Staphylococcus epidermidis was evaluated. The bactericidal activity of SAEW and sodium hypochlorite (NaOCl) against E. coli and P. aeruginosa were compared through in vitro experiments. The effectiveness of SAEW spray was tested against S. epidermidis. Results showed that SAEW had a more powerful bactericidal activity than NaOCl at the same available chlorine concentrations. For E. coli, SAEW decreased the bacterial counts from 8.4 log10 CFU/mL to less than 3.9 log10 CFU/mL; NaOCl with the same available chlorine of 0.5 mg/L, caused a decrease from 8.4 log10 CFU/mL to 7.1 log10 CFU/mL. For P. aeruginosa, SAEW caused bacterial counts to decrease from 8.5 log10 CFU/mL to less than 4.1 log10 CFU/mL against 8.5 log10 CFU/mL to 6.2 log10 CFU/mL for NaOCl with the same available chlorine of 0.5 mg/L. Spray experiments showed that 10 mg/L of SAEW spray decreased the bacterial counts of S. epidermidis from 3.7 log10 CFU/m3 to 2.8 log10 CFU/m3, with 20 mg/L causing a reduction from 3.8 log10 CFU/m3 to 0 CFU/m3. The overall findings of this study indicate that SAEW may be a promising disinfectant agent either as a solution or spray.
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Affiliation(s)
- Angelica Naka
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Masaya Yakubo
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | | | - Midori Kurahashi
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
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26
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Woo H, Kang J, Lee C, Song KB. Application of
Cudrania tricuspidata
leaf extract as a washing agent to inactivate
Listeria monocytogenes
on fresh‐cut romaine lettuce and kale. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14305] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hyuk‐Je Woo
- Department of Food Science and Technology Chungnam National University Daejeon34134Korea
| | - Ji‐Hoon Kang
- Department of Food Science and Technology Chungnam National University Daejeon34134Korea
| | - Chae‐Hun Lee
- Department of Food Science and Technology Chungnam National University Daejeon34134Korea
| | - Kyung Bin Song
- Department of Food Science and Technology Chungnam National University Daejeon34134Korea
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27
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Hussain MS, Kwon M, Park EJ, Seheli K, Huque R, Oh DH. Disinfection of Bacillus cereus biofilms on leafy green vegetables with slightly acidic electrolyzed water, ultrasound and mild heat. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108582] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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28
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Kilicli M, Baslar M, Durak MZ, Sagdic O. Effect of ultrasound and low-intensity electrical current for microbial safety of lettuce. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108509] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Alenyorege EA, Ma H, Ayim I. Inactivation kinetics of inoculated
Escherichia coli
and
Listeria innocua
in fresh‐cut Chinese cabbage using sweeping frequency ultrasound. J Food Saf 2019. [DOI: 10.1111/jfs.12696] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Evans A. Alenyorege
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Faculty of AgricultureUniversity for Development Studies Tamale Ghana
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration ProcessingMinistry of Agriculture, People's Republic of China, Jiangsu University Zhenjiang China
| | - Ishmael Ayim
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Faculty of Applied ScienceKumasi Technical University Kumasi Ghana
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30
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Brasil CCB, de Menezes CR, Jacob‐Lopes E, Barin JS, Zepka LQ, Campagnol PCB, Wagner R, Cichoski AJ. Combined application of electrolysed water and ultrasound to improve the sanitation of knives in the meat industry. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14289] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Carla C. B. Brasil
- Departamento de Tecnologia e Ciência dos Alimentos Universidade Federal de Santa Maria Santa Maria 97105‐900 RS Brazil
| | - Cristiano R. de Menezes
- Departamento de Tecnologia e Ciência dos Alimentos Universidade Federal de Santa Maria Santa Maria 97105‐900 RS Brazil
| | - Eduardo Jacob‐Lopes
- Departamento de Tecnologia e Ciência dos Alimentos Universidade Federal de Santa Maria Santa Maria 97105‐900 RS Brazil
| | - Juliano Smanioto Barin
- Departamento de Tecnologia e Ciência dos Alimentos Universidade Federal de Santa Maria Santa Maria 97105‐900 RS Brazil
| | - Leila Queiroz Zepka
- Departamento de Tecnologia e Ciência dos Alimentos Universidade Federal de Santa Maria Santa Maria 97105‐900 RS Brazil
| | | | - Roger Wagner
- Departamento de Tecnologia e Ciência dos Alimentos Universidade Federal de Santa Maria Santa Maria 97105‐900 RS Brazil
| | - Alexandre José Cichoski
- Departamento de Tecnologia e Ciência dos Alimentos Universidade Federal de Santa Maria Santa Maria 97105‐900 RS Brazil
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31
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Bhilwadikar T, Pounraj S, Manivannan S, Rastogi NK, Negi PS. Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques. Compr Rev Food Sci Food Saf 2019; 18:1003-1038. [DOI: 10.1111/1541-4337.12453] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/26/2019] [Accepted: 04/11/2019] [Indexed: 01/03/2023]
Affiliation(s)
- Tanmayee Bhilwadikar
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - Saranya Pounraj
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - S. Manivannan
- Dept. of Food Protectant and Infestation ControlCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - N. K. Rastogi
- Dept. of Food EngineeringCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - P. S. Negi
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
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32
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Seo J, Puligundla P, Mok C. Decontamination of collards ( Brassica oleracea var. acephala L.) using electrolyzed water and corona discharge plasma jet. Food Sci Biotechnol 2019; 28:147-153. [PMID: 30815305 PMCID: PMC6365330 DOI: 10.1007/s10068-018-0435-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2018] [Revised: 07/03/2018] [Accepted: 07/06/2018] [Indexed: 11/26/2022] Open
Abstract
Acidic electrolyzed water (AEW) was used for collards sanitization. In the AEW (pH of 3.6; 230 mg/L chlorine) generator, the rates of brine inflow and catholyte outflow were 2.73 and 442 mL/min, respectively. Following treatment of the collards with the AEW alone (5 min), the counts of aerobic bacterial contaminants were reduced by 1.91 log CFU/g, whereas 2.22 log CFU/g reduction was noted by the AEW soaking (5 min) followed by a corona discharge plasma jet treatment (1 min). In a similar manner, the counts of yeasts and mold contaminants were reduced (1.48 and 1.75 log CFU/g, respectively). The combination treatment exhibited an additive effect on the microbial inactivation. The combined treatment did not affect significantly the DPPH-radical scavenging activity and sensory properties (appearance, color and flavor) of the collards compared to negative controls. However, significant alterations in the levels of total phenolics and ascorbic acid were observed post-treatment.
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Affiliation(s)
- Junsik Seo
- Department of Food Science and Biotechnology, Gachon University, Seongnam-Si, Gyeonggi-do 13120 Republic of Korea
| | - Pradeep Puligundla
- Department of Food Science and Biotechnology, Gachon University, Seongnam-Si, Gyeonggi-do 13120 Republic of Korea
| | - Chulkyoon Mok
- Department of Food Science and Biotechnology, Gachon University, Seongnam-Si, Gyeonggi-do 13120 Republic of Korea
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Song X, Zhao H, Fang K, Lou Y, Liu Z, Liu C, Ren Z, Zhou X, Fang H, Zhu Y. Effect of platinum electrode materials and electrolysis processes on the preparation of acidic electrolyzed oxidizing water and slightly acidic electrolyzed water. RSC Adv 2019; 9:3113-3119. [PMID: 35518990 PMCID: PMC9059949 DOI: 10.1039/c8ra08929a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Accepted: 01/17/2019] [Indexed: 01/31/2023] Open
Abstract
Electrolyzed oxidizing water (EOW) can be divided into acidic electrolyzed oxidizing water (AEOW) and slightly acidic electrolyzed water (SAEW). AEOW has the characteristics of low pH (pH < 2.7) and high oxidation-reduction potential (ORP > 1100 mV). SAEW is slightly acidic (pH = 5-6) and has an ORP of 700-900 mV. AEOW and SAEW both have a certain amount of active chlorine content (ACC), so they have the characteristics of broad spectrum, rapidity and high efficiency of sterilization. At present, there is little systematic research on AEOW and SAEW preparation. However, it is very important to study the preparation process, including electrode material and electrolytic process. First, the effects of Pt electrodes with different thermal decomposition temperatures on AEOW's pH, ORP and ACC values were investigated in detail. Next, for the SAEW preparation, the process is based on the preparation of AEOW by ion-exchange membrane electrolysis, reasonably mixing the electrolyzed cathode and anode solution. The effects of technological conditions such as electrolysis time, current density and electrolyte concentration have been systematically studied, and it is expected to get SAEW with a pH value slightly less than 7, a higher ORP value and a certain amount of ACC.
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Affiliation(s)
- Xiang Song
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Hui Zhao
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Keneng Fang
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Yongshan Lou
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Zongkui Liu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Chifeng Liu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Zhandong Ren
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Xiaorong Zhou
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Hua Fang
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Yuchan Zhu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
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34
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Afari GK, Hung YC. A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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35
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Schmidt M, Zannini E, Lynch KM, Arendt EK. Novel approaches for chemical and microbiological shelf life extension of cereal crops. Crit Rev Food Sci Nutr 2018; 59:3395-3419. [PMID: 29993266 DOI: 10.1080/10408398.2018.1491526] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Economic losses due to post-harvest fungal spoilage and mycotoxin contamination of cereal crops is a frequently encountered issue. Typically, chemical preservatives are used to reduce the initial microbial load and the environmental conditions during storage are controlled to prevent microbial growth. However, in recent years the consumers' desire for more naturally produced foods containing less chemical preservatives has grown increasingly stronger. This article reviews the latest advances in terms of novel approaches for chemical decontamination, namely application cold atmospheric pressure plasma and electrolyzed water, and their suitability for preservation of stored cereal crops. In addition, the alternative use of bio-preservatives, such as starter cultures or purified antimicrobial compounds, to prevent the growth of spoilage organisms or remove in-field accumulated mycotoxins is evaluated. All treatments assessed here show potential for inhibition of microbial spoilage. However, each method encounters draw-backs, making industrial application difficult. Even under optimized processing conditions, it is unlikely that one single treatment can reduce the natural microbial load sufficiently. It is evident that future research needs to examine the combined application of several treatments to exploit their synergistic properties. This would enable sufficient reduction in the microbial load and ensure microbiological safety of cereal crops during long-term storage.
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Affiliation(s)
- Marcus Schmidt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences and APC Microbiome Institute, University College Cork, Cork, Ireland
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36
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Puligundla P, Kim JW, Mok C. Broccoli sprout washing with electrolyzed water: Effects on microbiological and physicochemical characteristics. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.044] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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37
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Inactivation of bacterial pathogens on lettuce, sprouts, and spinach using hurdle technology. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.033] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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38
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Li J, Ding T, Liao X, Chen S, Ye X, Liu D. Synergetic effects of ultrasound and slightly acidic electrolyzed water against Staphylococcus aureus evaluated by flow cytometry and electron microscopy. ULTRASONICS SONOCHEMISTRY 2017; 38:711-719. [PMID: 27590751 DOI: 10.1016/j.ultsonch.2016.08.029] [Citation(s) in RCA: 80] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 08/24/2016] [Accepted: 08/26/2016] [Indexed: 05/05/2023]
Abstract
This study evaluated the synergetic effects of ultrasound and slightly acidic electrolyzed water (SAEW) on the inactivation of Staphylococcus aureus using flow cytometry and electron microscopy. The individual ultrasound treatment for 10min only resulted in 0.36logCFU/mL reductions of S. aureus, while the SAEW treatment alone for 10min resulted in 3.06logCFU/mL reductions. The log reductions caused by combined treatment were enhanced to 3.68logCFU/mL, which were greater than the sum of individual treatments. This phenomenon was referred to as synergistic effects. FCM analysis distinguished live and dead cells as well as revealed dynamic changes in the physiological states of S. aureus after different treatments. The combined treatment greatly reduced the number of viable but nonculturable (VBNC) bacteria to 0.07%; in contrast, a single ultrasound treatment for 10min induced the formation of VBNC cells to 45.75%. Scanning and transmission electron microscopy analysis revealed that greater damage to the appearance and ultrastructure of S. aureus were achieved after combined ultrasound-SAEW treatment compared to either treatment alone. These results indicated that combining ultrasound with SAEW is a promising sterilization technology with potential uses for environmental remediation and food preservation.
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Affiliation(s)
- Jiao Li
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Tian Ding
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China.
| | - Xinyu Liao
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Shiguo Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Donghong Liu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China.
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39
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Flores D, Athayde D, Silva M, Silva J, Genro A, Cichoski A, Barin J, Wagner R, Terra N, Ragagnin C. The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry. FOOD RESEARCH 2017. [DOI: 10.26656/fr.2017.5.059] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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40
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Wang L, Xia Q, Li Y. Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus
spores. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13527] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Liping Wang
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
| | - Qiang Xia
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
| | - Yunfei Li
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
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41
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Ushida A, Koyama T, Nakamoto Y, Narumi T, Sato T, Hasegawa T. Antimicrobial effectiveness of ultra-fine ozone-rich bubble mixtures for fresh vegetables using an alternating flow. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Ye Z, Wang S, Chen T, Gao W, Zhu S, He J, Han Z. Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water. Sci Rep 2017; 7:6279. [PMID: 28740247 PMCID: PMC5524752 DOI: 10.1038/s41598-017-06716-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Accepted: 06/16/2017] [Indexed: 12/17/2022] Open
Abstract
Foodborne disease outbreak caused by food microbiological contamination is a serious public health problem. Slightly acidic electrolyzed water (SAEW), a new ultra-high effect and wide-spectrum disinfectant that is colourless, odourless, and harmless to humans and the environment, is directly used on food surfaces in Japan and America. However, the underlying inactivation mechanism remains unknown. In this study, biochemical and cellular changes were observed to investigate the bactericidal mechanism of SAEW against Escherichia coli (E. coli). The results indicated that SAEW with a pH of 6.40, an oxidation-reduction potential (ORP) of 910 mV, an available chlorine concentration (ACC) of 60 mg/L, and a volume ratio of 20:1, produced the most effective sterilization action. A fluorescence-based live-dead assay was further used to demonstrate the sterilized effect and the cell esterase activity damage caused by SAEW. During the observation period, within 10 min, the cell morphology changed, which was characterized by cell expansion, cell elongation and increased membrane permeability. Meanwhile, reactive oxygen substances (ROS) were released in the bacterial cells. E. coli inactivation and apoptosis induced by SAEW were observed. Our findings illustrate that the bactericidal effects of SAEW against E. coli occurred through cellular and biochemical mechanisms of cell necrosis and apoptosis.
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Affiliation(s)
- Zhangying Ye
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Shuo Wang
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Tao Chen
- School of Environmental & Resource Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Weishan Gao
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Songming Zhu
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Jinsong He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Zhiying Han
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
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43
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Kang JH, Song KB. Effect of pomegranate (Punica granatum
) pomace extract as a washing agent on the inactivation of Listeria monocytogenes
inoculated on fresh produce. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13511] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Ji-Hoon Kang
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Korea
| | - Kyung Bin Song
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Korea
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Abstract
This review describes the mechanism, operation, and recent potential applications of ultrasound in various food systems, as well as the physical and chemical effects of ultrasound treatments on the conservation and modification of different groups of food. Acoustic energy has been recognized as an emerging technology with great potential for applications in the food industry. The phenomenon of acoustic cavitation, which modifies the physical, chemical, and functional properties of food, can be used to improve existing processes and to develop new ones. The combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods and, thereby, their quality. Finally, it is concluded that the use of ultrasound in food is a very promising area of research; however, more research is still needed before applying this technology in a wider range of industrial sectors.
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45
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Luo K, Kim SY, Wang J, Oh DH. A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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46
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Park SM, Kang JH, Son HJ, Oh DH, Min SC, Song KB. Combined treatments of chestnut shell extract, fumaric acid, and mild heat to inactivate foodborne pathogens inoculated on beetroot ( Beta vulgaris L.) leaves. Food Sci Biotechnol 2016; 25:1217-1220. [PMID: 30263397 PMCID: PMC6049132 DOI: 10.1007/s10068-016-0193-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 06/02/2016] [Accepted: 06/15/2016] [Indexed: 11/26/2022] Open
Abstract
To evaluate the combined treatments of chestnut shell extract (CSE), fumaric acid (FA), and mild heat (MH) on the inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on beetroot leaves, samples were treated with different concentrations of CSE or FA, as well as combinations of 0.5% CSE/0.5% FA and 0.5% CSE/MH at 50°C/0.5% FA. Among the treatments, the combined treatment of CSE/MH/FA was most effective, reducing the populations of E. coli O157:H7 and L. monocytogenes on beetroot leaves by 3.18 and 3.76 log CFU/g, respectively. In addition, the initial populations of pre-existing bacteria on beetroot leaves were reduced by 2.58 log CFU/g after the combined treatment. The inactivation effect was retained during storage at 4°C for 8 days. These results indicate that the combined treatment of CSE, FA, and MH can be effective in decontamination from foodborne pathogens and improving in the microbial safety of beetroot leaves during storage.
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Affiliation(s)
- Shin-Min Park
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Ji-Hoon Kang
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Hyeon-Jeong Son
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon, 24341 Korea
| | - Sea Cheol Min
- Department of Food Science and Technology, Seoul Women’s University, Seoul, 01797 Korea
| | - Kyung Bin Song
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
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47
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Inatsu Y, Ohata Y, Ananchaipattana C, Latiful Bari M, Hosotani Y, Kawasaki S. Fate of Escherichia coli O157 Cells Inoculated into Lightly Pickled Chinese Cabbage during Processing, Storage and Incubation in Artificial Gastric Juice. Biocontrol Sci 2016; 21:51-6. [PMID: 27009510 DOI: 10.4265/bio.21.51] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Fate of Escherichia coli O157 cells was evaluated when inoculated into each step after production of lightly pickled Chinese cabbage. The efficacy of surface sterilization by 100 mg/L of chlorine water for 10 min on raw leaves (6.0 log CFU/g) was 2.2 log CFU/g reduction. No meaningful change of the population of E. coli O157 (3.5 log CFU/g to 1.5 log MPN/g) contaminated into 19 kinds of products was observed. These results indicated the difficulty of estimating the viable count of the cells between contaminated on farms and further processing and storage steps. The population of E. coli O157 (3 log CFU/g to 1 log MPN/g) inoculated into the Chinese cabbage products was reduced less than 0.6 log CFU/g after 2 h-incubation at 37℃ in artificial gastric juice. Prevention from initial contamination of E. coli O157 on the ingredients of Chinese cabbage products is important to reduce the risk of food poisoning because the reduction of the bacterial counts after processing and consumption are limited.
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48
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Rahman SME, Khan I, Oh DH. Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Compr Rev Food Sci Food Saf 2016; 15:471-490. [DOI: 10.1111/1541-4337.12200] [Citation(s) in RCA: 199] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 12/15/2022]
Affiliation(s)
- SME Rahman
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
- Dept. of Animal Science; Bangladesh Agricultural Univ; Mymensingh 2202 Bangladesh
| | - Imran Khan
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
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49
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Luo K, Oh DH. Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat. Food Microbiol 2016; 53:165-71. [DOI: 10.1016/j.fm.2015.09.014] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2015] [Revised: 09/19/2015] [Accepted: 09/21/2015] [Indexed: 11/30/2022]
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50
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Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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