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Gao Q, Li L, Zhao Q, Wang K, Zhou H, Wang W, Ding J. Insights into high-solids anaerobic digestion of food waste concomitant with sorbate: Performance and mechanisms. BIORESOURCE TECHNOLOGY 2023; 381:129159. [PMID: 37164229 DOI: 10.1016/j.biortech.2023.129159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 05/01/2023] [Accepted: 05/06/2023] [Indexed: 05/12/2023]
Abstract
High-solids anaerobic digestion (HS-AD) of food waste is increasingly applied commercially. Sorbate, a food preservative extensively used in the food industry, induces potential environmental risks. Results indicated sorbate at 0-10 mg/g VS slightly inhibited methane production, and the cumulative methane yield suggested a negative correlation with 25 mg/g VS sorbate, with a reduction of 15.0% compared to the control (from 285.7 to 253.6 mL CH4/g VS). The reduction in methane yield could be ascribed to the promotion of solubilization and inhibition of acidogenesis and methanogenesis with sorbate addition. Excessive sorbate (25 mg/g VS) resulted in the inhibition of aceticlastic metabolism and the key enzymes activities (e.g., acetate kinase and coenzyme F420). This study deeply elucidated the response mechanism of HS-AD to sorbate, supplemented the potential ecological risk assessment of sorbate, and could provide insights to further prevent the potential risk of sorbate in anaerobic digestion of FW.
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Affiliation(s)
- Qingwei Gao
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Lili Li
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Qingliang Zhao
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China.
| | - Kun Wang
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Huimin Zhou
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Weiye Wang
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Jing Ding
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
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Mathematical modeling of temperature and natural antimicrobial effects on germination and outgrowth of Clostridium perfringens in chilled chicken. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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3
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Song M, Lei Y, Ali A, Xu Y, Sheng K, Huang T, Huang J, Huang M. Inhibitory effect of licorice extract on the germination and outgrowth of Paraclostridium bifermentans spores. Front Microbiol 2022; 13:1076144. [PMID: 36532483 PMCID: PMC9755857 DOI: 10.3389/fmicb.2022.1076144] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Accepted: 11/09/2022] [Indexed: 03/26/2024] Open
Abstract
INTRODUCTION Paraclostridium bifermentans is responsible for spoilage properties in vacuum-packaged meat. Ordinary heat treatment techniques are ineffective to control the extremely heat-resistant spores of P. bifermentans. Therefore, finding a new strategy to prevent the contamination of P. bifermentans spores in vacuum-packaged meat is challenging. METHODS In this study, P. bifermentans was isolated from the vacuum-packaged chicken, and the inhibitory effects of licorice extract on the germination and outgrowth of P. bifermentans spores, as well as the key bioactive components in the licorice extract involved in inhibiting spore activity, were investigated. RESULTS The spores induced by combination-nutrient-germinant (150 mmol/L L-alanine and 20 mmol/L inosine, co-AI) did not germinate when the concentration of licorice extract was ≥ 3.13 mg/ml. The germination of P. bifermentans spores induced by non-nutrient-germinant (8 mmol/L dipicolinic acid, DPA) was completely prevented by licorice extract at least 1.56 mg/ml. While the outgrowth of P. bifermentans spores was inhibited at a concentration of 0.39 mg/ml. Licorice extract did not seem to damage the non-germinated spores but blocked the germinant sensing. Licorice extract prevented the outgrowing spores from becoming vegetable cells by disrupting the inner membrane. Furthermore, the results obtained from LC-MS data analysis exhibited 15 key bioactive compounds in licorice extract, such as glycyrrhizic acid, liquiritin, etc. Among them, glycyrrhizic acid and liquiritin apioside exerted efficient inhibitory properties on the germination and outgrowth of P. bifermentans spores. DISCUSSION This present study demonstrated that licorice extract can be used as a promising inhibitor of spores and provides a new method to control the residual P. bifermentans spores in meat products. Meanwhile, this study exhibits a baseline for the better understanding of the potential application of licorice extracts to control the P. bifermentans spores in meat products.
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Affiliation(s)
- Mengmeng Song
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yang Lei
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Ahtisham Ali
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yan Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Kairan Sheng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Tianran Huang
- Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing, China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing, China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Li J, Zhao N, Xu R, Li G, Dong H, Wang B, Li Z, Fan M, Wei X. Deciphering the antibacterial activity and mechanism of p-coumaric acid against Alicyclobacillus acidoterrestris and its application in apple juice. Int J Food Microbiol 2022; 378:109822. [DOI: 10.1016/j.ijfoodmicro.2022.109822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 06/07/2022] [Accepted: 06/21/2022] [Indexed: 11/26/2022]
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5
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Phytic Acid against Clostridium perfringens Type A: A Food Matrix Study. Foods 2022; 11:foods11030406. [PMID: 35159556 PMCID: PMC8834072 DOI: 10.3390/foods11030406] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 12/25/2022] Open
Abstract
This study evaluated the inhibitory effect of phytic acid (PA) on the spore germination and vegetative cells growth of Clostridium perfringens type A, as well as its effect in combination with maltodextrin (MD) in cooked sausages. The addition of 1% PA showed a satisfactory inhibition of spores’ germination and vegetative cells growth of C. perfringens in BHI media. The inhibitory effect of 1% PA on vegetative cells was similar to the additive sodium sorbate (SS) at 10%. Subsequently, a mixture of PA-MD (1:1; w/w) was evaluated for the inhibition of C. perfringens spores in cooked sausages. The PA-MD 1.5% and 2.5% had a similar performance to SS 10% and a similar or higher performance than 0.015% NO2 (p < 0.05). In an unprecedented way, the present study demonstrated that PA inhibited spore germination and vegetative cells growth of C. perfringens, highlighting its potential use as an alternative and natural preservative for the meat industry.
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Zhao F, Wang W, Zhang G, Zhang J, Liu C, Xu B. In vitro Antibacterial Effect of Polyglycerol Monolaurates against Gram-Bacteria and Understanding the Underlying Mechanism. J Oleo Sci 2021; 70:571-580. [PMID: 33692238 DOI: 10.5650/jos.ess20274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Polyglycerol monolaurates are generally recognized as safe food additives and are commonly used as food emulsifiers. In this study, the antimicrobial effect of four polyglycerol monolaurates on two Gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis) and two Gram-negative bacteria (Escherichia. coli and Pseudomonas aeruginosa) were investigated. The minimum inhibitory concentration (MIC) of diglycerol monolaurate (PG2ML), triglycerol monolaurate (PG3ML), hexaglycerol monolaurate (PG6ML), and decaglycerol monolaurate (PG10ML) against S. aureus was 0.16, 0.32, 0.63, and 1.25 mg/mL, respectively. The MIC of PG2ML, PG3ML, PG6ML, and PG10ML against B. subtilis was 0.32, 0.63, 1.25, and 3.75 mg/mL, respectively. No apparent antimicrobial effect of these four polyglycerol monolaurates on E. coli and P. aeruginosa was observed even up to 10.00 mg/mL. The underlying mechanism was investigated by assessing cell membrane permeability, the integrity of cell membrane, and morphology. We concluded that polyglycerol monolaurates might eliminate Gram-positive bacteria by disrupting the cell membrane, thereby increasing cell membrane permeability, releasing the cellular contents, and altering the cell morphology.
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Affiliation(s)
- Feifei Zhao
- School of Light Industry, Beijing Technology and Business University
| | - Wenyue Wang
- School of Light Industry, Beijing Technology and Business University.,China Rural Technology Development Center
| | - Guiju Zhang
- School of Light Industry, Beijing Technology and Business University
| | - Jieying Zhang
- School of Light Industry, Beijing Technology and Business University
| | - Changyao Liu
- School of Light Industry, Beijing Technology and Business University
| | - Baocai Xu
- School of Light Industry, Beijing Technology and Business University
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Redondo-Solano M, Valenzuela-Martinez C, Juneja VK, Burson DE, Thippareddi H. Control of Clostridium perfringens spore germination and outgrowth by potassium lactate and sodium diacetate in ham containing reduced sodium chloride. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110395] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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El Kadri H, Alaizoki A, Celen T, Smith M, Onyeaka H. The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef. Int J Food Microbiol 2020; 320:108540. [PMID: 32044624 DOI: 10.1016/j.ijfoodmicro.2020.108540] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 10/10/2019] [Accepted: 01/26/2020] [Indexed: 02/02/2023]
Abstract
Low-temperature long-time (LTLT) cooking may lead to risk of potential survival of pathogenic bacteria such as Clostridium perfringens in cooked meat. In this study, the effect of LTLT cooking on C. perfringens was investigated at temperatures commonly used by caterers. Brain heart infusion broth (BHIB) and meat cubes in pouches (vacuumed or non-vacuumed) were inoculated with C. perfringens (NCTC 8238) and heated at temperatures of 48 °C, 53 °C, 55 °C, 60 °C and 70 °C. The viability of C. perfringens in BHIB and meat was monitored using plate counting and the D-value of each thermal treatment was determined. The recovery of C. perfringens after thermal treatment was assessed using optical density measurements. Flow cytometry analysis was used to assess the physiological status (death/injury) of C. perfringens cells in BHIB. The results showed that the required log reduction (6-log) of C. perfringens can be achieved at 55 °C but not at 48 °C or 53 °C. The D-values at all temperatures were higher in meat compared to BHIB while the D-value at 55 °C was higher in non-vacuum compared to vacuum sealed meat. C. perfringens cells were able to recover and grow to pathogenic levels when thermal treatment was unable to achieve the required 6-log reduction. In BHIB, percentage of dead cells increased gradually at 48 °C, 53 °C and 55 °C while an immediate increase (>95%) was observed at 60 °C and 70 °C. These results are important to food safety authorities allowing to set the time-temperature combinations to be used in LTLT cooking to obtain safe meat.
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Affiliation(s)
- Hani El Kadri
- School of Chemical Engineering, University of Birmingham, B15 2TT Birmingham, United Kingdom
| | - Alaa Alaizoki
- School of Chemical Engineering, University of Birmingham, B15 2TT Birmingham, United Kingdom
| | - Teyfik Celen
- School of Chemical Engineering, University of Birmingham, B15 2TT Birmingham, United Kingdom
| | - Madeleine Smith
- School of Chemical Engineering, University of Birmingham, B15 2TT Birmingham, United Kingdom
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, B15 2TT Birmingham, United Kingdom.
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10
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Song G, Yu Y, Liu T, Xi H, Zhou Y. Performance of microaeration hydrolytic acidification process in the pretreatment of 2-butenal manufacture wastewater. JOURNAL OF HAZARDOUS MATERIALS 2019; 369:465-473. [PMID: 30797115 DOI: 10.1016/j.jhazmat.2019.02.034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 01/27/2019] [Accepted: 02/09/2019] [Indexed: 06/09/2023]
Abstract
The performance of the microaeration hydrolytic acidification (MAHA) process and microbial community were investigated under different organic loading rates (OLRs) for the pretreatment of 2-butenal manufacture wastewater (2-BMW). Results indicated that OLRs had different impact on the performance of MAHA process. More than 23.7 ± 2.3% of the chemical oxygen demand (COD) removal and the highest acidification degree (20.9 ± 3.1%) were obtained when OLRs were less than 4.0 ± 0.1 kgCOD/m3 d. However, further increasing OLRs to 6.1 ± 0.1 kgCOD/m3 d subsequently led to the significant reductions of COD removal and acidification degree. In addition, it could be preliminarily inferred that 2H-pyran-2-one tetrahydro-4-(2-methyl-1-propen-3-yl), 5-formyl-6-methyl-4,5-dihydropyran and ethyl sorbate were the main refractory and toxic organics for microorganisms in the wastewater. The soluble microbial product (SMP) and extracellular polymeric substance (EPS) contents (protein, polysaccharide, nucleic acid) had obvious changes under different OLRs. With parallel factor (PARAFAC) model, four fluorescent components were identified. The Fmax of protein-like substances in SMP significantly decreased with increasing OLRs to 6.1 ± 0.1 kgCOD/m3 d, which might attribute to fluorescence quenching. Illumina MiSeq sequencing revealed that Pseudomonas, Longilinea, T78, Clostridium, WCHB1-05, Acinetobacter, SHD-231 and Oscillospira were dominant genera at different OLRs.
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Affiliation(s)
- Guangqing Song
- Research Center of Water Pollution Control Technology, Chinese Research Academy of Environmental Sciences, Beijing, 100012, PR China; College of Water Sciences, Beijing Normal University, Beijing, 100875, PR China; State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environment Sciences, Beijing, 100012, PR China
| | - Yin Yu
- Research Center of Water Pollution Control Technology, Chinese Research Academy of Environmental Sciences, Beijing, 100012, PR China; State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environment Sciences, Beijing, 100012, PR China
| | - Tao Liu
- School of Environmental and Municipal Engineering, Lanzhou Jiaotong University, Lanzhou, 730070, China
| | - Hongbo Xi
- Research Center of Water Pollution Control Technology, Chinese Research Academy of Environmental Sciences, Beijing, 100012, PR China; State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environment Sciences, Beijing, 100012, PR China.
| | - Yuexi Zhou
- Research Center of Water Pollution Control Technology, Chinese Research Academy of Environmental Sciences, Beijing, 100012, PR China; State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environment Sciences, Beijing, 100012, PR China.
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Biological Toxins as the Potential Tools for Bioterrorism. Int J Mol Sci 2019; 20:ijms20051181. [PMID: 30857127 PMCID: PMC6429496 DOI: 10.3390/ijms20051181] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 02/24/2019] [Accepted: 03/03/2019] [Indexed: 12/16/2022] Open
Abstract
Biological toxins are a heterogeneous group produced by living organisms. One dictionary defines them as “Chemicals produced by living organisms that have toxic properties for another organism”. Toxins are very attractive to terrorists for use in acts of bioterrorism. The first reason is that many biological toxins can be obtained very easily. Simple bacterial culturing systems and extraction equipment dedicated to plant toxins are cheap and easily available, and can even be constructed at home. Many toxins affect the nervous systems of mammals by interfering with the transmission of nerve impulses, which gives them their high potential in bioterrorist attacks. Others are responsible for blockage of main cellular metabolism, causing cellular death. Moreover, most toxins act very quickly and are lethal in low doses (LD50 < 25 mg/kg), which are very often lower than chemical warfare agents. For these reasons we decided to prepare this review paper which main aim is to present the high potential of biological toxins as factors of bioterrorism describing the general characteristics, mechanisms of action and treatment of most potent biological toxins. In this paper we focused on six most danger toxins: botulinum toxin, staphylococcal enterotoxins, Clostridium perfringens toxins, ricin, abrin and T-2 toxin. We hope that this paper will help in understanding the problem of availability and potential of biological toxins.
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Dehghan P, Mohammadi A, Mohammadzadeh-Aghdash H, Ezzati Nazhad Dolatabadi J. Pharmacokinetic and toxicological aspects of potassium sorbate food additive and its constituents. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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The inhibitory effects of essential oil constituents against germination, outgrowth and vegetative growth of spores of Clostridium perfringens type A in laboratory medium and chicken meat. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.02.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Alnoman M, Udompijitkul P, Banawas S, Sarker MR. Bicarbonate and amino acids are co-germinants for spores of Clostridium perfringens type A isolates carrying plasmid-borne enterotoxin gene. Food Microbiol 2017; 69:64-71. [PMID: 28941910 DOI: 10.1016/j.fm.2017.06.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 02/14/2017] [Accepted: 06/05/2017] [Indexed: 01/01/2023]
Abstract
Clostridium perfringens type A isolates carrying a chromosomal enterotoxin (cpe) gene (C-cpe) are generally linked to food poisoning, while isolates carrying cpe on a plasmid (P-cpe) are associated with non-food-borne gastrointestinal diseases. Both C-cpe and P-cpe isolates can form metabolically dormant spores, which through germination process return to actively growing cells to cause diseases. In our previous study, we showed that only 3 out of 20 amino acids (aa) in phosphate buffer (pH 7.0) triggered germination of spores of P-cpe isolates (P-cpe spores). We now found that 14 out of 20 individual aa tested induced germination of P-cpe spores in the presence of bicarbonate buffer (pH 7.0). However, no significant spore germination was observed with bicarbonate (pH 7.0) alone, indicating that aa and bicarbonate are co-germinants for P-cpe spores. P-cpe strain F4969 gerKC spores did not germinate, and gerAA spores germinated extremely poorly as compared to wild-type and gerKA spores with aa-bicarbonate (pH 7.0) co-germinants. The germination defects in gerKC and gerAA spores were partially restored by complementing gerKC or gerAA spores with wild-type gerKC or gerAA, respectively. Collectively, this study identified aa-bicarbonate as a novel nutrient germinant for P-cpe spores and provided evidence that GerKC and GerAA play major roles in aa-bicarbonate induced germination.
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Affiliation(s)
- Maryam Alnoman
- Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, OR 97331, USA; Department of Biology, College of Science Yanbu, Taibah University, Al-Madinah, Saudi Arabia
| | - Pathima Udompijitkul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Saeed Banawas
- Medical Laboratories Department, College of Applied Medical Science, Majmaah University, Saudi Arabia
| | - Mahfuzur R Sarker
- Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, OR 97331, USA; Department of Microbiology, College of Science, Oregon State University, Corvallis, OR 97331, USA.
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Alnoman M, Udompijitkul P, Sarker MR. Chitosan inhibits enterotoxigenic Clostridium perfringens type A in growth medium and chicken meat. Food Microbiol 2017; 64:15-22. [DOI: 10.1016/j.fm.2016.11.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2016] [Revised: 10/18/2016] [Accepted: 11/26/2016] [Indexed: 12/29/2022]
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16
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Harich M, Maherani B, Salmieri S, Lacroix M. Antibacterial activity of cranberry juice concentrate on freshness and sensory quality of ready to eat (RTE) foods. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.038] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Talukdar PK, Udompijitkul P, Hossain A, Sarker MR. Inactivation Strategies for Clostridium perfringens Spores and Vegetative Cells. Appl Environ Microbiol 2017; 83:e02731-16. [PMID: 27795314 PMCID: PMC5165105 DOI: 10.1128/aem.02731-16] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Clostridium perfringens is an important pathogen to human and animals and causes a wide array of diseases, including histotoxic and gastrointestinal illnesses. C. perfringens spores are crucial in terms of the pathogenicity of this bacterium because they can survive in a dormant state in the environment and return to being live bacteria when they come in contact with nutrients in food or the human body. Although the strategies to inactivate C. perfringens vegetative cells are effective, the inactivation of C. perfringens spores is still a great challenge. A number of studies have been conducted in the past decade or so toward developing efficient inactivation strategies for C. perfringens spores and vegetative cells, which include physical approaches and the use of chemical preservatives and naturally derived antimicrobial agents. In this review, different inactivation strategies applied to control C. perfringens cells and spores are summarized, and the potential limitations and challenges of these strategies are discussed.
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Affiliation(s)
- Prabhat K Talukdar
- Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, Oregon, USA
- Department of Microbiology, College of Science, Oregon State University, Corvallis, Oregon, USA
| | - Pathima Udompijitkul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Ashfaque Hossain
- Department of Medical Microbiology and Immunology, Ras Al Khaimah Medical and Health Sciences University, Ras Al Khaimah, United Arab Emirates
| | - Mahfuzur R Sarker
- Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, Oregon, USA
- Department of Microbiology, College of Science, Oregon State University, Corvallis, Oregon, USA
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